Hopsters in Newton has all the brewpub basics. Air perfumed with boiling barley and hops? Check. Draft lines stocked with housemade beers? Obviously. A friendly and passionate staff of brewers and bartenders? Of course. But Hopsters does more than sling suds and fire up flatbreads. The brewery offers a unique concept called Brew on Premise (BOP), a means for guests to brew cases of their own beer to take home.

At first blush, Hopsters is simply a warm, welcoming place to hang out. Unlike other brewpubs that knock you over the head with towering kettles and vacuous dining rooms, Hopsters feels more like a weekend project than a monolithic malt manufacturer. The dining area is compact with wooden communal tables and, towards the back, a comfortable bar that boasts 22 beers on tap – ten in-house brews, ten guest beers and two cask lines. And off to the left are 10 waist-high kettles, some open and steaming with customer concoctions.

While home brewing kits have been available for years, the BOP concept is relatively new. The process allows for beer-making neophytes and seasoned home brewers to be as geeky as they like. For some, it’s simply a novel night out with a fun take-home prize. But for those entrenched in beer culture, or those who’d like to be, the experience is equally satisfying. The volume of Hopsters’ available ingredients along with a speedy brewing process that won’t stink up your kitchen makes it a particularly appealing option.

“We call it ‘edutainment,’” said Head Bartender, Matt Marcoux while describing the combination of brewing education and fun the Hopsters experience provides. “The customer can be as into it as they want.”

Would-be brewers choose from a list of 30 customizable recipes and then walk over to a storage area that resembles the bulk section of a health-food store. There, they combine barleys, hops and aromatics into a steeping bag (think of a giant teabag) which is brought to a boil along with malt syrup. The process takes roughly an hour, with plenty of downtime to enjoy beers and food at the bar. Then the beer is fermented for about two weeks, after which time the customer returns to bottle their creation.

Beyond the BOP and restaurant business, Hopsters is entering the retail market. Pending distribution agreements, their beers will be available in some liquor stores and restaurants. Interestingly, the company uses all the same equipment for their retail arm as the BOP production. The brewers come in early in the morning, to get their work done before the public arrives. This goes beyond microbrewing to the nano-level.

“A lot of what people in the beer culture celebrate is unique, small batch beers,” said Head Brewer Jeff Rowe said. “We’re brewing it here, 20 feet from from where people are drinking it.”

As Hopsters heads into its second year in business, they intend to build upon their established foundation and continue to nurture beer culture in the Boston area while serving up fun by the case.