THE BREWERY
All our beer is made in-house in small batches, giving us the flexibility to explore the world of malted beverage. We source local grain and specialty ingredients from area farmers. Beers rotate regularly, so check the taplist below to see if your favorite is on the menu. Come sit down with us and enjoy a pint, or better yet try a flight of four small beers!
CURRENT TAPLIST
APPALACHIAN AROHA
HAZY IPA
6.1% ABV
Hazy IPA made with locally malted 2 Row malt, flaked oats, and Carolina Rye. Hopped exclusively with New Zealand hops – Nectaron, Nelson Sauvin, Riwaka, and Motueka. This beer is bursting with passionfruit, apricot, mango, and white grapes with just a touch of dank bitterness
HAPPY VALLEY
PALE ALE
5.5% ABV
Collab with Laconia Ale Works (Sparta, NC). West Coast style pale ale made with 2 Row Malt, Biscuit Malt, and a little bit of light Crystal Malt. Hopped with some dank Columbus in the whirlpool and then dry hopped with Simcoe and Michigan grown Chinook. This pale ale is crisp and dry with a firm bitterness up front. Followed by a fruit forward hop profile reminiscent of grapefruit, orange peel, and pineapple.
SUNNYSIDE
BERLINER WEISSE
5.2% ABV
This Tart wheat beer made with red raspberries and Happy Valley grown kiwis.
COUNTRY KOLSCH
5.2% ABV
Our take on a crisp and dry German style beer. Country Kolsch is made with Pilsner malt, Chit, and Bloody Butcher corn from local maltster, Riverbend. This beer is fermented at normal ale temps and then extensively lagered at near freezing temperatures for six weeks, making this a unique hybrid of ales and lagers. Hopped exclusively with the German hop varieties of Mandarina Bavaria and Huell Melon, this easy drinker has subtle fruit notes of pear, strawberry, and honeydew.
AMBEROSIA
VIENNA LAGER
5.5% ABV
This malt forward lager is brewed using a blend of Pilsner and Vienna malt from our local maltster, with just a touch of North Carolina Rye malt. Fermented cold with our favorite lager strain, this amber lager displays notes of fresh bread crust, toffee, caramel and honey with a bit of floral hop character. Clean, dry finish.
DON'T, TRIPP
HAZY DOUBLE IPA
8.8% ABV
Double Dry Hopped IPA made with locally malted Pilsner malt, White Wheat malt, and flaked oats. Don’t, Tripp gets a healthy dose of Citra and Luminosa in the whirlpool, followed by a dry hop consisting of more Citra and Luminosa as well as Nectaron and Mosiac.. This big, hazy beer delivers juicy hop notes of mango, orange, dole fruit cup and blueberries with just a touch of bitterness.
GATHER OUR GHOSTS
WEST COAST PILSNER
5.4% ABV
Collab with Laconia Ale Works (Sparta, NC). This unique brew is a traditional Pilsner base, fermented cold with our favorite lager strain. It is hopped up with hop varieties typically used in IPA’s. Citra, Vista, Mosaic, and Luminosa hops give the beer unique notes of blackberries, blueberries, peach, and tiki cocktails with a diesel kick. All delivered in a crisp, clean, Pilsner vehicle.
DEEP TRACKS
IMPERIAL STOUT
8.8% ABV
STARTING 3/25
Decadent and rich stout made with organic Madagascar vanilla beans, cinnamon, chili peppers, and locally roasted coffee beans.
AARON DOWLING
BREWMASTER!
I got my start just like many other brewers, as a homebrewer, back in 2010. Not long after I got my first extract kits, I switched to all grain brewing. I just had to have control over every little aspect of creating the recipes. Before long every closet, spare room, and bathtub in my house was filled with carboys full of homebrew.
In 2012, my girlfriend at the time (now my wife) moved from Cleveland, Ohio to Wilmington, NC. It was around the same time that I decided I wanted to make beer on a professional level. About a year later, I signed up for classes at the Siebel Institute and received a certification in Brewing Technology.
It wasn’t until 2017 that I got my first job at an actual brewery. I started in the cellar, and did a TON of cleaning, keg washing/filling, etc.. About six months later I moved up to the brew deck and haven’t looked back since.
My approach to brewing is to create beers that are extremely drinkable but also nuanced and interesting. I am passionate about providing a sense of terroir to the beer by integrating locally sourced herbs and fruits and fermenting with native yeast and bacteria.
