Image by Missy Fant


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!



5.6% ABV / 20 IBU

A full-bodied, malt forward German Marzen Lager.  Made with locally malted Vienna and Munich malts with a touch of NC Rye malt.  This lager has notes of caramel, toffee and fresh bread and finishes clean.


6.0% ABV / 25 IBU

Rich and full bodied, brewed with Vienna malt from Riverbend Malt and layered with Munich and roasted malts.  Smooth ale with notes of milk chocolate, toasted bread, vanilla and a slight coffee-like roastiness.


4.5% ABV / 17 IBU

Light and easy drinking, this blonde ale has a modest hop addition of Pacific Jade hops from New Zealand, giving it a slight lemon-lime citrus hop profile.


6.7% ABV / 27 IBU

New England style IPA made with Pilsner malt and oats from local maltster, Riverbend.  This beer gets a heavy dose of Simcoe hops in the kettle and is then dry hopped with more Simcoe, Strata and El Dorado.  Notes of mango, tangerine, pineapple and watermelon.


5.3% ABV / 25 IBU

Our house Kellerpils (unfiltered pilsner) made with locally malted Pilsner malt and NC grown Bloody Butcher corn.  Hopped exclusively with traditional German Noble hops, Lil' Buddy is crisp, dry and easy drinking.


5.8% ABV / 18 IBU

All Citra hopped Pale Ale with notes of peach, apricot, and orange creamsicle. Made with Pilsner malt and oats from local maltster, Riverbend


12% ABV / 30 IBU

Imperial Stout made with cocoa and peppermint.  Rich, smooth and chocolatey, reminiscent of a thin mint cookie.



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.