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!
Our slightly hoppy version of this classic German style. Brewed with locally malted Pilsner malt and Bloody Butcher Corn, County Kolsch is then hopped up with the German varieties Mandarina Bavaria and Huell Melon. This crispy beer has notes of tangerine, strawberry, pear, and melon supported by malty notes of saltines and fresh baked bread.
WEST COAST IPA
West Coast style IPA made with Pilsner malt from local maltster, Riverbend. This clear, hoppy beer gets a heavy dose of Simcoe hops in the kettle and is then dry hopped with more Simcoe, Citra, Amarillo and Centennial. Expect notes of fresh cut oranges, fresh flowers, mango and papaya with a firm piney bitterness. This one is recommended for all the hop heads.
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, and honey with a bit of floral hop character. Clean, dry finish.
Light and easy drinking, this blonde ale has a modest hop addition pf Pacific Jade hops from New Zealand, giving it a slight lemon-lime citrus hop profile
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 and Nelson Sauvin hops. Flavors reminiscent of Sauvignon Blanc wine, grapefruit, honeysuckle, and strawberry.
Made with a base of Vienna malt from our local maltster, Riverbend. We then layer in a variety of crystal and specialty malts, giving the beer notes of caramel, toffee, brown sugar, and figs. We then added local persimmons from Embracing Ground Farm. The persimmons give it subtle notes of candied yams, heirloom pumpkin, and honey dew. Rich and full bodied.
DRY IRISH STOUT
A light and dry stout with a mild roastiness and notes of chocolate and toast. A easier drinking dark beer. Clean finish. Guinness is the most famous beer in this style.
All Citra hopped Pale Ale with notes of peach, apricot, and orange creamsicle. Made with Pilsner malt and oats from local maltster, Riverbend
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.