Nevadan Brewing to Launch Brewery in Sagos Tavern

A grand opening will be held this March

Neil Cooney
By Neil Cooney Add a Comment
Photo: Official

2025 looks to be a good year for breweries in Vegas, writer Bob Barnes pointed out in a 2025 upcoming restaurant roundup by Eater Las Vegas.

“The opening of new breweries, including Aces and Ales and Evolve Brewing at the Bend, Nevadan Brewing Company within Sagos Tavern, and the reopening of Bad Beat Brewing in the Arts District,” wrote Barnes. “With the closures of two breweries in 2024, it will be good to see us once again growing in brewery openings.”

News about the Nevadan Brewing Company opening had slipped by us, so What Now reached out to co-owner and brewer Adam Cegavske to ask about the launch.

As it turns out, Nevadan Brewing is preparing to launch very soon. It plans to start brewing its first beer at the end of this month, when it will start to be available at the Sagos Tavern where the brewery will be located, at 4790 S Fort Apache Road. A grand opening for the brewery will be held in March, with the debut of several beers: a Mexican lager called the Flippy Floppy, a hazy IPA called the Hazy NV, an All-American wheat beer, and the NZNV, which uses New Zealand Nectaron hops.

The debut (in Vegas) is a long time coming, Cegavske told What Now on Thursday.

“We actually had started working on this project—me and Jason Godfrey [of Sagos Tavern]—but it fell through, partly because of COVID.”

Since then, Nevadan Brewing has commercially brewed its NZNV beer, making it commercially available in Washington state—but, thus far, only there. Pretty soon, you’ll be able to try that Nevadan brew and others at the Sagos Tavern on Fort Apache.

“We’re both from Las Vegas, born and raised,” Cegavske said, “and we’re looking forward to bringing some good beer to the southwest.”

You can keep up with Nevadan Brewing by following the brewer on Facebook.

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Neil Cooney is a freelance writer. He has received an MFA in Creative Writing from Syracuse University, and his work has been published in the Masters Review. Based in Nashville, he spends his free time cooking Korean food and studying chess.
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