Our philosophy at Lua is simple: quality overall. From raw ingredients to processes to glassware to side-pour faucets to taproom environment, we promise never to cut a corner. Never frozen, bagged, or duplicated.
Come see why Lua earned both a spot as one of the top 50 breweries in the world and awards for best restaurant and one of the best new restaurants in Des Moines (Catch Des Moines) in just its first 18 months.
Home of decocted Snappy Bois, Smushburgers, Hazer Lazers, Flatty Monsters, thicc stouts, house-harvested caviar, and all manner of painstakingly crafted provisions.
Lua Brewing was born, in most ways, when founders Scott and Whitney Selix met while working together at a craft beer bar. After a decade together brewing, serving beer and food, and traveling near and far for unique victual experiences, they decided to open Lua in historic Sherman Hill. As fortune sometimes works, close friend Zack Dunbar (then lead brewer at Forager Brewing in Rochester, MN) was looking for a new beer adventure at the same time. Chef James Arbaugh joined the team after leaving Michelin-starred Plumed Horse in the Bay Area to move to Des Moines. Together, they created Lua, which opened its doors in November 2019.
Director of Operations, Co-Founder
Head Brewer, Co-Founder
Assistant Taproom Manager
Dutch Van Sumple
Junior Sous Chef