Rek'•lis… it's who we are. We like to think of Rek'•lis as a family… Ian and Marlaina, all four of their children, our friends, Andy and Sandy, Annie (our Rek'•lis pup, literally), and you! It all started with a thirst to create lots of something good, something fun, something challenging, and something to share! Ian, father, forever man, adventure man, fun guy, brewer, and the perfect amount of rek'•lis (any more and he may not have made it to the ever so young age of 51).
To paint you a picture… if there's a mountain in our path, we'll climb it. Put a mountain with a badass rip roaring trail to the top and we'll ride it. Put a pile of snow on it and we'll skin ourselves to the top just to rip down to the bottom as fast as those big ole floaty skis can fly. At the end of it all, give us a beer. We'll drink it, and then we'll want to brew a better one! It’s that simple, the never ending quest to quench the ‘thirst’, whether it’s on a bike, skis, or in a glass. This it where the passion comes from, it’s what rek'•lis is, this is us, and now it’s you...
If you love a great story, next time you stop by the brewery to fill your empty growler, or experience Rek-lis' delicious beer for the first time, be sure to ask the dynamic duo about their crazy story!
Despite its tiny size, Rek'•lis already has a scene. It’s a mountain-town beer, geared toward those who live the lifestyle that Ian and Marlaina live—reckless, shameless, gung-ho, fully charged. Whenever it’s time to brew they head up into the woods with five-gallon buckets to fetch water from a “secret hippie stream.” You might say, then, that there’s an element of terroir that’s lacking in most craft beers, whose solid ingredients come from all over the world and whose water is drawn through conventional plumbing. They also see the town of Bethlehem as integral to their vision. Their plan for the coming months is to open a small taproom on Main Street, where customers will be able to sip their beer in good company with a little more elbow room and a bite to eat. “We’ll offer a few food items, but we’re going to focus on the beer. A problem with the brewpub model is that so much energy is put into the food that the quality of the beer goes down. My objective is to make beer,” says Ian. “I’ll leave the food to someone who’s passionate about food.”