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craft brews

Brainy Borough Brewing

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A “Smart” destination for craft brew

The Brainy Borough Brewing concept came from a group of “Metuchenites” talking about their love of good brew, sense of community and the desire to promote our Metuchen Borough as a destination for craft beer.

Founder Joe Cascio, established ties to the Craft Brew industry through hosting and collaborating with several of the regions largest Brew Festivals. In addition, Joe spent a few years developing a kinship with some of New Jersey’s best breweries researching as to what it would take to at some point develop a brewery within our Borough. We created Brainy Borough Brewing in 2017 with the hopes to showcase our unique local brand and deep knowledge of good brews which could be scaled as demand warrants. Our desire to add value to our community led us to collaborate with ownership at Hailey’s Harp & Pub in developing the Brainy Borough Taproom within Hailey’s sister venue the “Parlor” on 15 Station Place, opening our doors in November of 2018. Working together with fellow Metuchenite Joe Nunziato, who develops, designs and collaborates with Ashton Brewing on recipes, the BBB Taproom is truly becoming a destination for the growing craft beer community!

We welcome you to visit for a pint or two so you will know why we call it a “Brainy Brew”!

“In reviewing both the success and failures within the industry, we truly believe we have a well-executed and scalable plan to build the brand and perhaps one day develop a brewery within the Brainy Borough. The overall community sentiment has been extremely positive. Our plan moving forward is to innovate and grow as demand is created.” ~ Joe Cascio

“Not all chemicals are bad. Without chemicals such as hydrogen and oxygen, for example, there would be no way to make water, a vital ingredient in beer.”

“There is no such thing as a bad beer. It’s that some taste better than others.”

“If you think about brewing, it is biotechnology. And I would say that I was a technologist at heart. So whether I… fermented beer or whether I fermented enzymes, the base technology was the same.”

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