An expansion transformed Standard Brewing from a minuscule brewery into one that’s merely small, but a new barrel aging room offers myriad new ways to give beer sour, funky dimension. Drinkers who don’t dig these barnyard notes can lean into the light lagers, roasty stouts, and other impeccable ales. That expansion also turned the tiny Central District taproom into a brewpub, complete with cocktails and unexpectedly refined sandwiches (and retained the heated, covered patio). Drafts with broad appeal show up around the neighborhood, and at discerning bars, but don’t look for sixers of IPA any time soon, says owner Justin Gerardy. “We only bottle funky and sour.”