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
COUSIN VINNY
ITALIAN PILSNER
5.7% ABV
Crisp, dry, and hoppy lager made with a blend of different Pilsner malts. Italian Pilsners differentiate themselves from other Pilsner by having a slightly elevated bitterness and a dry hop addition. Cousin Vinny is hopped with Saaz and Sterling in the kettle then dry hopped with more Sterling from Crosby Hop Farm. This beer is light and refreshing with floral, grassy, and lemon citrus hop notes.
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FOUR CHORD
HAZY IPA
6.9% ABV
Hazy IPA made with local 2 Row and Oat Malt along with a healthy dose of flaked oats. Dry hopped with Galaxy, Luminosa, and Motueka, expect flavors reminiscent of passionfruit, mango, pink starburst, and apricot.
BREEZIN'
AMERICAN IPA
7% ABV
India Pale Ale made with Pilsner malt and wheat from Riverbend Malt House with just a touch of flaked oats for added body. Dry hopped with Citra, Strata, Azacca, and Michigan grown Chinook, this beer is loaded with tropical flavors such as pineapple, orange, papaya, and passionfruit with just a bit of dank bitterness. Breezin’ is dry and easy drinking with a soft yet very present hop character.
HALF STEP
NITRO PUB ALE
4.8% ABV
English style session beer made with a base of Marris Otter malt and hopped exclusively with East Kent Golding. This easy drinker has notes of biscuits and honey, caramel, toffee, and vanilla wafers. Served on nitro to give it a creamy, full bodied feel.
UNIBROWN
BROWN ALE
4.8% ABV
Rich and smooth Brown Ale with notes of milk chocolate, macadamia, caramel, and toasted fresh bread. ABV: 5.8%
COAL MINER'S DAUGHTER
RYE GRISETTE
5.7% ABV
A refreshing and dry Belgian style ale brewed with Pilsner Malt, Carolina Rye, and Appalachian Wheat from Riverbend Malt House. Dry hopped with Hallertauer Blanc, Huell Melon, and Meridian hops. Flavors reminiscent of Sauvignon Blanc wine, grapefruit, honeysuckle, and strawberry
TUMBLEDOWN
IMPERIAL HAZY IPA
8.8% ABV
Double Dry Hopped IPA made with locally malted Pilsner malt, White Wheat malt, and flaked oats. Tumbledown 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, blueberries, and a bit of diesel.
STRAWBERRY CIDER
8.0% ABV
Natural, sparkling cider co-fermented with Carolina strawberries. Tart, light and crisp
CROWLERS!
BEER TO GO
Take home a freshly filled 32oz. can of your favorite beer. These cans are filled to order, and will stay fresh in your fridge for at least a week. Pricing is the same as 2 pints of your chosen beer.
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.
