Have you ever pondered the outer limits of space? Wondered what’s out there? Taylor Tice of Cavendish has, and, in fact, on a pedestal in her home is a 4.5 billion-year-old, 250-pound meteor that fell in Russia in 1947. So when Taylor and her husband, brewer Wesley Tice, opened their own brewery and taproom on the Proctorsville Green in the center of Cavendish in 2019, the name they chose will come as no surprise: Outer Limits Brewing. “Wesley is the head brewer and I am the taproom manager,” Taylor says. “We are a great team. We each have our own strengths and weaknesses and so we balance and complement each other well. We wouldn’t have it any other way.”

Perfect Fits

These complementary roles work well in practice and on paper: Wesley cut his brewing teeth as a home brewer then as a professional brewer at Shipyard Brewing Company in Portland, Maine. Meanwhile Taylor was culinary school-trained and worked in restaurant kitchens. Eventually, in search of a more well-rounded experience, she shifted to front-of-house roles. “I realized that was where my skill set was strongest,” she says. “I absolutely love this industry.” 

Taylor and Wesley began looking for a place to start their own brewery several years ago. They fell in love with the brick building on the Green in Proctorsville immediately: “We knew it had to be a brewery,” she says of the former woolen mill, built in 1850. They bought the building, which has a downstairs space for Wesley’s brewing equipment and a bright upstairs taproom filled with natural light, a wooden bar counter, and a wood-fired pizza oven. 

A Brewery First 

On the menu you will notice more varieties of beer than pizza combinations. “We will always be a brewery first,” says Taylor. Wesley uses a rare system to brew Outer Limits beer—a 10 barrel Peter Austin system with its trademark brick kettle. “They were originally fabricated in England,” Wesley says, noting theirs was built in Maine.

Wesley came under the tutelage of Alan Pugsley while at Shipyard. Alan, with his background in biochemistry, experience with the Peter Austin system, and an interest in tending to specialized yeast, shared his knowledge with Wesley. “Alan has been a strong influence on all aspects of our brewery as well my growth as a professional brewer,” says Wesley. 

Forging Their Own Pathways

Outer Limits doesn’t necessarily try to mimic what’s popular at a given time. Wesley takes particular pride in brewing beers with a Ringwood yeast that’s over 180 years old. “It’s a proprietary strain of which fewer than 200 breweries worldwide use as their house strain,” he says. Meanwhile, in an age where high alcohol by volume beers are in vogue and the world seems India Pale Ale-crazy, Outer Limits cuts its own pathways.

While Outer Limits offers a full range of beers, their offerings are unique. “We have a lot of low ABV beers,” Wesley says, noting just one IPA on the menu. Outer Limits regulars love the lagers and the hefeweizen, among others. “Our hefeweizen is full of flavor, refreshing, and very well-balanced,” he says. “We’re excited about the black India Pale Kolsch that’s in the works.”

Taylor and Wesley didn’t just start their business here; they are raising their family here too. “We couldn’t be happier to be a part of this community,” says Taylor. Meanwhile, they find themselves a part of a larger community too: “There is a strong sense of camaraderie in the brew world,” she adds. “Everyone has been beyond helpful and supportive.” The help and support also came during the time of COVID-19, when their town and the state showed understanding as they established an outdoor seating space. 

In a community that is both growing and remaining true to its roots, you will find Outer Limits Brewing on its village green. Inside you will find Taylor and Wesley, community members working their dream jobs. “It’s pretty special to wake up every morning doing something you love,” says Taylor. “We get to create an experience that’s a small representation of who we are and what we enjoy. And that’s pretty awesome.”