Tucked away on the far edge of the Florida Keys, Southernmost Pint Brewpub is more than a neighborhood watering hole; it is the unlikely launchpad of one of the most promising innovations in craft beer. The man behind it, Tadd Maudlin, has been brewing since the 1990s, long before “craft” was cool. What started as a passion has now become a mission: to make beer accessible again for those who thought they had to replace a delicious pint with cider or seltzer.
Like many stories of innovation, it began with a personal dilemma. “I had a friend who found out he was gluten intolerant, and not long after, I started wondering if I might be too,” Maudlin recalls. “But I loved beer, so I didn’t take it seriously. Eventually, my symptoms got worse, and I realized I had to deal with it.” That moment might have forced most brewers into retirement. Instead, it sent Maudlin searching for a workaround.
A trip with his wife, unexpectedly centered around wine appreciation, led to a breakthrough. There, someone introduced him to an enzyme that could be added during the brewing process to reduce gluten, without sacrificing flavor. “The idea that I could still make real beer and enjoy it was a revelation,” he says. That revelation became Blast!, the flagship gluten-reduced beer brand now brewed out of Southernmost Pint Brewpub.
Unlike many gluten-free or alternative grain beers that struggle to convince seasoned drinkers, Blast is designed for authenticity. Maudlin says. “I’m making great beers from traditional recipes with high-quality ingredients, which are also gluten-reduced.” It’s a distinction that resonates deeply with patrons. Many walk in skeptical, but leave with gratitude. As Maudlin says, “You wouldn’t believe how emotional it can be when someone tells you this is the first beer they have enjoyed in years.”
Southernmost Pint Brewpub itself is a reflection of Maudlin’s philosophy: relaxed, unfussy, and built around community. With roughly 30 seats indoors and a similar number outside, the space often fills with regulars watching sports, tourists stumbling upon a local hidden gem, and curious drinkers eager to try something different. The kitchen turns out what Maudlin proudly calls “classy pub fare,” satisfying without feeling heavy, ideal for long evenings of conversation over pints.
But despite its laid-back island charm, Southernmost Pint Brewpub is not just a local hangout. It is the operational heart of Blast Beer Company and the staging ground for a much larger expansion. Maudlin has already secured a contract brewery capable of scaling production the moment distribution partners step forward. “The brewery’s ready to go,” he says. “I’m just looking for strategic partners who see the opportunity in this market.”
The plan is clear. Once distribution is established, Southernmost Pint Brewpub will run 18 taps, nine pouring the biggest crowd-pleasers made by its contract brewery and nine reserved for Maudlin’s experimental batches brewed onsite. That balance of consistency and creativity is what keeps his loyal patrons coming back. “I have been brewing since the ’90s,” he says. “Tinkering is in my blood. Even when we scale, I will never stop making small-batch stuff.”
Key West may seem like an unlikely headquarters for a beer brand with national potential, but Maudlin sees it differently. “People come here from all over the world,” he says. “If I can convert them one pint at a time, they will take that experience back home.” Already, visitors ask where they can buy Blast! in their own cities, a question Maudlin intends to answer soon.
At Southernmost Pint Brewpub, the mission is refreshingly simple: great beer, made for everyone at the table. Whether that table is in Key West or, soon, far beyond, depends on the next partners willing to join the journey. As Maudlin puts it, “The beer is ready. The people are ready. Now it’s just time to pour.”