Carolina Brew Scene - Spring 2022

Carolina Brew Scene

Another ROUND

For six years, Carolina BrewScene has been documenting the life and times of North Carolina’s craft beer scene and all the things that come along with it. As we explored the ins and outs of brewing as well as the length and breadth of the community that had grown up around this pursuit, we always found something new. Some new story, some new brewery opening, some new festival, some new people to meet—around every corner, there was always some new story to tell, some new place to explore. And here we all are. Together again.

The centerpiece of this issue could only be one thing—the story of how North Carolina’s craft beer scene weathered its greatest challenge yet: the darkest days of the COVID-19 pandemic. In this issue you will read stories of breweries and related businesses from all over the state telling their stories in their own words of how they struggled and how they made it through. Or how they held on to the dream of opening a brewery and formed the backbone of a new generation of craft brewers coming up all over the state. By virtue of creativity, tenacity, imagination, and most of all, unity—craft beer has made it through and is emerging more vital than ever.

To us, this was the story Carolina BrewScene had been building towards from the time we began this magazine. And we weren’t going to miss our chance to bring it to you. To those of you who got us to this place–who contributed, who bought ads, who helped us return to publication, we want to take this moment to thank you for all the help you’ve given us, and we hope you enjoy what we’ve come up with.

Welcome back.

Lewis Smith Editor

Brewing through THE PANDEMIC

How Local Breweries Adapted Through COVID & the Aftermath

By Christina ruotolo

When the world shut down during the COVID pandemic between 2020-2022, students and employees transitioned to working remotely and restaurants had to adjust their workflow transitioning to curbside and delivery. As the world remained at a crossroads with no relief in sight, breweries

in North Carolina continued to brew. There was still beer to be made and production could not be halted. Breweries had to adjust their tactics and continue to brew through the pandemic. Each brewery had unique challenges and hurdles to clear in order to continue to brew and provide customers

with their products. Below are contributions from North Carolina breweries on how they adjusted their workflow, created solutions and effectively brewed through the pandemic. The community and their support aided in the success of each brewery allowing them to continue to do what they love.

Inez

At Tarboro Brewing Company, our first item of action was to sell curbside supplementing with online sales utilizing Square POS, our website and partnering with BEVV, an online beer retailer that allows you to ship all over the country. We also started canning from kegs since we entered the pandemic with more draft beer than ever. While we did not sell these canned beers to our wholesalers, we did sell them out of the taproom using new and whimsical labels and receiving great feedback from locals and out of towners alike. We added a fire pit to encourage people to drink outside during the colder months which brought in people who didn’t want to come inside. We partnered with a local pharmacy and church to host a COVID vaccine night, where anyone over 18 could get a shot and a free pint of beer. Our favorite part of the pandemic was the collaboration brews with Spaceway, Casita, Duck Rabbit and Koi Pond that gave us a chance to feel the support and camaraderie ENC is so well known for.

Tarboro Brewing Company

Ribustello

• Asheville, NC

Cellarest Beer Project

Harrison Fahrer, Co-Founder & General Manager

After years of planning we signed our lease in February of 2020 at 395 Haywood Rd. in Asheville, NC and ordered all of our equipment for Cellarest Beer Project. That year involved the buildout of our entire space, applying for permits, arranging delivery of and installing our 4 Bbl. brewhouse while everything around us was slowing or shutting down completely. We opened our doors one year later in February of 2021. At opening our indoor capacity was limited to 30% of our already pint-sized max occupancy of 41 patrons, so 12 people. Meanwhile the weather outside on our patio was exactly what you might expect for the North Carolina High Country during Winter. It was a wild year to make wild beer and to keep ourselves afloat. The outpouring of support for our project and respect for COVID protocols from our family, friends, staff, neighbors, local musicians, artists, other breweries and restaurants was the brightest spot in an otherwise bleak year to begin a new business. We are thrilled to move forward this year, stronger for the last two, with more wood fermented ales and lagers, bottlings from our ‘Sapling’ mixed-culture program, sharing more art, music and good times in West Asheville.

Pitt Street Brewing Company Brianna Long

At Pitt Street Brewing Company, we pivoted pretty quickly once hearing the news of having to close our doors. We started offering curbside pickup and delivery services. Retail also opened up more avenues for us. We packaged styles of beer that we were not able to offer in cans before. We had a handful of employees working when the shutdown first happened but through the receiving of a Paycheck Protection Program loan, we were able to bring our full staff back to work. The resilience of our employees and the outpouring of support from our community really carried us through this time. Our NC Brewers Guild really went to bat for us and once we were able to reopen, we wanted to welcome guests back to a space they felt safe and comfortable in. We followed all Executive Orders and we were lucky enough to have great outdoor seating options and also a spacious taproom inside for guests to spread out adequately. Brewing through the pandemic was a trying time. Before the pandemic, we had plans to open a 2nd location that quickly fell apart after March of 2020. Two years later we are able to set our sights on a second location again and those sights are taking us to Little Washington. The new taproom will be located in beautiful downtown Washington, NC, situated squarely on the Pamlico River. Pitt Street will be opening a satellite location to join the growing independent, craft beer scene in Beaufort County. You can look for us opening this location in late May or early June.

Lower Left Brewing Company • Charlotte NC

Shoenthal Head Brewer & Co-Owner

At Lower Left Brewing Company, we had only been open six months when the pandemic hit. It was terrifying, but we had just enough time to cultivate a small but dedicated group of customers. We had just bought a Crowler seaming machine and it probably saved us! We were able to keep all our Beertenders employed and did nocontact beer and Merch sales. As Head Brewer I really focused on the quality of the beer and kept pushing out new stuff. The Pandemic forced us to evolve quickly, so we also started mobile canning at this time and really worked on distribution which was challenging. Failure was never an option so we all buckled down as a team and worked together to survive. Flash forward two years of hard work, dedication to the craft, and a lot of elbow grease and we are NC Brewery of the Year and NC New Brewery of the Year from the NC Craft Brewer’s Guild.

Alex

• New Bern NC

BrÜtopia Brewing Company

RD Jones, Operations Manager

BrÜtopia Brewing Company is nestled in North Carolina’s first state capitol, Historic New Bern, NC. Originally opening their doors in 2016 as a Homebrew Shop, Tap Room and Bottle Shop, they quickly began brewing on a 1 barrel Spike Brewing System and started offering their own beers on tap in 2017.

From their light and easy-todrink German Kolsch Ale to their rich Milk Stout and Hazy IPAs, BrÜtopia has something to offer every palate. Focusing on education, they offer in-house troubleshooting for local homebrewers. In 2019, BrÜtopia facilitated getting a brewing program up and running at the local Community College. Classes were full from day one and only continue to gain popularity.

In 2020, the world of brewing was shaken by the pandemic. Breweries were closed down by the state, and sales came to a screeching halt. Thanks to the North Carolina Brewer’s Guild, the

Governor quickly reversed his decision to close breweries down and allowed them to remain open as retail, to-go locations only. The retail option allowed breweries like BrÜtopia to offer their goods as a take-home option, which was the lifeline that would keep them and many other locations above water. BrÜtopia was overwhelmed by the support in New Bern and its surrounding communities during the pandemic shutdown. Orders for takeout came in like no other time before, and people were eager to make sure their local businesses would be able to recover from the lack of in-house events.

In October 2020, BrÜtopia’s owners took a leap of faith and opened a satellite taproom in Havelock. It was an opportunity to reach out further into the community and offer another option for their customers. Often hosting tastings and special events, it has become a popular spot for Havelock locals to mingle and meet. BrÜtopia

Double Barley Brewing • Smithfield NC

Cheryl Lane, Owner & Head Trouble Maker

We survived the pandemic by selling our beer in a drive-thru behind the brewery. We even sold beer at our friends brewery, Neuse River Brewing & Brasserie a few times and it was so kind of them. These sales allowed us the keep our two brewers employed while our

taproom was closed. We also received a PPP forgivable loan and took out a SBA EIDL loan to stay afloat while business was slow. We would not have made it without these loans. After two years we are reopening our kitchen and finally getting back to normal.

Havelock is located at 460 US Hwy 70 West, Havelock, NC. (252) 652-7040

Through pandemic related loans and community support, BrÜtopia is steadily moving forward and taking on more challenges every day. They recently upgraded their brewery to a beautiful, custom built Deutsche 5 barrel system, making them the largest operating brewery in Craven County. As they continue to grow, they look forward to jumping into the world of distribution and getting their tasty brews out into other communities.

If you are interested in BrÜtopia’s portfolio of beer or would like more information about putting their beer on tap at your location, please email the sales team at brutopiabrewing@ gmail.com. For general questions or information, please email brutopiabeer@gmail.com or call the taproom at 252-631-5142. BrÜtopia Brewing Company is located at 1201 Hwy 70 East, New Bern, NC 28560.

Hatchet

Brewing Company • Southern Pines NC

Whitney Varner, Taproom Manager

The owners of Hatchet Brewing Company, Mike and Greg, met as neighbors while Greg was in Special Forces training and Mike was the Senior Operations Sergeant Major of the 82nd Airborne Division. Both quickly bonded over a love of brewing and their shared experiences in the military. Realizing how powerful brewing and a shared interest in craft beer can be, Mike and Greg wanted to create a place where people can relax, share experiences, and develop new friendships over great beer. Hatchet has always been focused on building teams and developing genuine and selfless relationships. It began as a culture on SFODA 3331 and has been at the heart of everything we do with our beer, our employees, and the community – what we consider the Hatchet Team.

Hatchet opened its doors in November 2019 after over a two-year long journey of

filing endless paperwork, working to create the most enjoyable taproom experience for our customers, and perfecting craft beer recipes. When the pandemic hit in March 2020, Team Hatchet refused to let it bring us down. Our owners and staff quickly adapted to cranking out production of the to-go beers of the quarantine era, selling 16oz cans, crowlers, and growlers through the taproom to our local community. With the support of our loyal patrons and our team-focused approach, we were able to maintain an optimistic outlook through the struggle and come out even stronger than we started.

Now, Hatchet is the go-to place for hundreds of customers every week in the heart of downtown Southern Pines, NC, and our beer is sold at several locations in the Triangle, Moore County, and surrounding areas.

• Jacksonville, NC

Braukorps

Kimberly Battersby, Store Manager

The idea for Braukorps started in March 2020 after another home brew store in Jacksonville closed. The community still needed a supply store, so three friends decided to open their own store. Opening a business can be frustrating, and opening a business during a pandemic was infuriating. Luckily, we have a wonderful community here in Jacksonville that helped us along the way. The local home brew club, (BAC)2 now meets at our store, and it has been a great way to help other homebrewers network. Obtaining supplies has been a challenge at times. This has allowed us to be creative with finding suppliers that are domestic and local to help bridge the gap.

R & R Brewing • Mount Olive, NC

Ryan K. Roberts (Head of Hoperations)

How did we survive the pandemic? Bootstrapping, creativity, and people. Day one of the shutdown, we began searching for unnecessary expenses and cut them immediately. Internet service in the taproom and office? Cut off the office and work in the taproom. Do we really need all of these TVs if we’re not open? Call and suspend subscription. After we combed through everything, we eliminated over $40,000 in current and forecasted expenses. The next step was to get creative with what was here. We had tripled all merchandise and production in anticipation of the annual Pickle Festival, our town’s single largest event in April that brings thousands of people through our front door in just two days. We used our food truck gates, a crowler machine, a tent with a menu and sanitizer to create a safe and effective “brew through” at our location. That, coupled with some creative social media marketing helped generate enough cash flow to keep our basic costs paid. Lastly, and most importantly, people made the final decision of our survival. Regulars driving through bringing staff meals and buying crowlers; bartenders and brewers working a drive through with walkie talkies like they had done it all their lives; other brewery owners openly communicating daily to brainstorm how we overcome this challenge together; even the local fire department donating their labor and tools to build 15 picnic tables so we could fully utilize our open air backyard. All of these people, in their own capacities, combined into the true reason we are still here today. So, now that we have survived, the goal is to give back to all of them by spreading rest and relaxation throughout NC.

Coast Brewing Company

Atlantic Beach, NC

During this pandemic it has definitely made operating difficult as things change rapidly all across the board. We were lucky to have such a great local community and team here at Crystal Coast Brewing, and we were able to keep our entire staff on board throughout the course of the shutdown. Thanks to our loyal customers both near and far that have supported us throughout, we were able to survive this and wouldn’t be here without them. We were forced to adapt and change many ways of how we operate, and even what we offer in terms of package versus draft, and with restrictions changing, the demand is constantly changing in unpredictable ways. Like other businesses, we struggled, but were able to come out the other side better and stronger, and we are thankful for that.

Crystal

Matt Poppe

The Glass Jug Beer Lab • Durham NC

Chris Creech, Co-Owner & Brewing Operations

Because of this success, we had begun negotiating with a new building developer in downtown Durham to lease a corner suite adjacent to Durham Central Park and across the street from the soon-to-open Durham Food Hall. We wanted to open a second taproom to showcase the beers we were brewing, and we wanted to do it in the heart of the Bull City, which had been so good to us for the last 5+ years.”

Then, COVID happened. On-site sales at our taproom/bottle shop in South Durham were halted for nearly 3 months. Lease negotiations stopped. Brewing paused. The business jumped into survival mode. And, thanks to the tenacity of our team and the overwhelming support of our loyal customer base, we were able to pivot.

On Saturday, April 23, The Glass Jug Beer Lab hosted the first ever Bull City Beer Mile in front of their new taproom in Durham Central Park. While watching 350+ runners complete their laps and drink their beers on a beautiful Saturday afternoon, all while live music was playing, and spectators enjoyed an array of food trucks and craft beer in the park, it really hit me what a remarkable feat we had just pulled off.

Yes, the race was fantastic, thanks in large part to our partners at Bull City Running Company, the folks at Durham Central Park, our amazing front of house and production teams, and all of the volunteers who chipped in to make it happen. But, that was only the culmination of a 2+ year roller coaster ride that we, like so many other breweries, had to weather.

In early 2020, The Glass Jug had recently celebrated our 5th anniversary, having opened our bottle shop and taproom in South Durham/RTP in 2014. Our expansion and brewery addition in 2018 was going well, and our beer garden was the place to be for live music and food trucks every weekend.

Bartenders took online training and became delivery drivers. We worked with our bookkeeper to create new pay models. Pallets and pallets of crowlers were ordered so that we could sell our draft beer while it was still fresh. Pop-up drive-through sales began happening (shout-out to our friends at Hi-Wire, Durty Bull, and Bond Brothers for taking the lead). Mobile canning was booked, and our brewers got back to work.

But, we didn’t want the business to simply survive the pandemic. We still had growth aspirations. We still wanted that second taproom. And we wanted to rally our existing community and give them a place of respite where they could let down their guard and reduce their anxiety, if only temporarily.

So, in addition to increased cleaning and safety protocols, we began renovating our beer garden. We added more tables and chairs, brought in fresh gravel, and purchased table top heaters to allow our outdoor space to be used nearly year-round. And we booked more live music for our outdoor beer garden in 2020 than we had in any year prior. Pextubing was used to create “drinking circles” in the lawn of the beer garden, allowing guests to bring their own camp chairs and set up in a safe space, 6+ feet from other guests.

Online ordering and curbside delivery continued, even after delivery stopped. We not only maintained the size of our retail bottle shop, which was already one of the largest in the Triangle area, but we grew it. We added more wine, seltzers, and cocktail mixers. We added a whole section for mixed 12-packs and cases. And we made more of our own beer available in 16oz cans and 32oz crowlers than ever before.

The result? The summer of 2020 saw our highest attendance to our summer music series. All of our staff remained employed. And, revenue for 2020 was a record high. Profits were down, due to increased costs for

delivery and a drastic shift away from draft sales to package sales where margins are much, much, lower. But, compared to what it could have been, it was an overwhelming success.

I’d be remiss to not mention how helpful the PPP and EIDL programs were in providing the funds we needed during the height of the pandemic to keep our staff employed and to grow our beer garden, providing safety measures like masks, hand sanitizer, and “drinking circles,” in addition to more outdoor seating, retail shelving, and heaters.

With the success of the summer of 2020, we re-entered lease negotiations on a downtown Durham taproom, this time insisting on pandemic-related rent relief if COVID were to surge again and cause our taproom to be shut down.

We signed a lease and began our buildout of what is now our Downtown Durham taproom. During the build-out, COVID cases began dropping and vaccines were rolled out. The doors opened on March 31, 2021. Indoor capacity was still limited to 50%, but it would soon increase, and by the summer of 2021, we thought we were coming through to the other side of this pandemic. Then Delta and Omicron arrived.

We were thrown one last curve-ball. Now that we had invested all of the relief money and loans into our new space, when we had the smallest safety net we’d ever had, we had to scramble once more. That is when the

COVID variants began to severely hamper our business.

It’s challenging enough to spread the word and get people out to a new small business with a tiny marketing budget, but it immediately became even more difficult during the Delta and Omicron surge. Coupled with high staff turnover due to low traffic at our new taproom (and the industry-wide increase in resignations), it made for a scary stretch in the fall and winter of 2021.

But, again thanks to some amazing team members who put in the extra work, wore extra hats, and helped us find ways to spread the word and build a community around our taproom, here we are.

The first year of the Bull City Beer Mile saw a sold-out race and a park full of friends, family, and spectators. We designed and sold new custom merch and apparel, brewed a commemorative beer, and, most importantly, made and strengthened our relationships within the community, to whom we owe so much for all of their support.

And this is still only the beginning of our story. Our downtown Durham taproom quietly celebrated our 1-year anniversary in March, and we have learned a lot about ourselves in the process. We have built a strong team, tapped into a fantastic community, and have our eyes forward, ready for the next opportunity-or the next challenge-the world throws our way.

Hell on Horsecreek Brewing • Madison NC

Dave Peters, Owner

Hell on Horsecreek Brewing opened its doors to the thirsty public in downtown Madison, NC on October 23, 2019. This was after a year of construction, installation and waiting forever on permits. We had a very welcoming crowd, folks who had been watching our construction progress with abundant eagerness Our neighbors complained of having to answer “We don’t know!” too often to the “When will they open?” chorus of customers. But we finally opened.

We had a great fall and end of year right through Christmas. Our operating model, as a down-town walk-up taproom, relies on almost 100% taproom sales - these have been challenging years for this model! The typical January 2020 drop-off in brew-loving traffic was surprising, but by February and through early March 2020 the taproom was full and our beer was flowing well. We keep and operate with a small staff: the owner runs the brewery and a hand-full of Brewslingers staff the taproom.

On March 17, 2020, 5pm, with tables full of St. Patrick’s Day food, the taproom full of our friends and patrons, the Covid-hammer fell. We gave away all the food and converted to a to-go beer pickup operation on the spot.

We set up a sales table in the rolled-up front garage door and kept the lights on through crowler and growler sales right to the sidewalk. We had to let our staff go, temporarily, but brought them back as relief funds were made available.

In May we opened back up with fewer tables, fewer chairs, masks when required, gallons of sanitizers and, unfortunately fewer but very appreciative customers. As 2020 wore on we looked into keg sales, but were stymied by the give-away price-cuts big-beer could afford on their kegs.

We brought back music and events into and through 2021. As soon as events and festivals popped back up we were there, kegs frosty and ready. It wasn’t really until the summer of 2021 that we were back into the swing of real business with expected sales volumes. What we’ve missed out on was the natural business growth in those first two years. But here we are, still operating, still small in staff and big in beer. Our taproom is about character and friendship, Hell on Horsecreek Brewing is a fun place to visit and yeah, our beer ain’t bad either.

150 Reflections on

Perfect Places to Have a Beer

by S ue b uning

Back in the olden days in North Carolina, before the craft beer explosion and the Pop the Cap (6% cap on alcohol in beer) campaign, the beer connoisseur either had to brew their own or make outof-state trips to get good beer. They could also attend the World Beer Festival for an annual indulgence close to home. My husband, Dave, participated in all of the above and also became a certified beer judge. (I am the trailing spouse, who, fortunately, likes some styles of beer.) Attending the World Beer Festival evolved into volunteering for the World Beer Festival, which resulted in a key turning point in our traveling adventures.

As the World Beer Festival grew and expanded, it began offering a volunteer appreciation night for its many helpers. In 2010, this event was held at Fullsteam Brewery in Durham. Since the magazine “All About Beer” was one of the main sponsors, they had various swag scattered about the tables. Our table happened to have a copy of Beer Traveler, which came home with me. In it was an article called “150 Perfect

Places to Have a Beer”. Seventy-six of them were in the United States, (including Alaska and Hawaii). The other seventy-four were scattered across the globe, including such far flung places as Cape Town, Auckland, Tokyo, Shanghai, and Buenos Aires. As one might guess, Germany, Holland, Belgium, and England had good representation.

So my husband and I were intrigued and decided to take up the challenge. And, as in the words of the immortal Robert Frost, “that has made all the difference”. Let me regale you with a few tales and discoveries that the intrepid seeker of the perfect pint will appreciate and enjoy.

We had about fifteen check marks right away. Classic beer spots near our home in North Carolina or where we grew up, in Michigan, or from a couple of beer-centric vacations. Then we began in earnest.

We drank great beer. We drank good beer in great places. Not too often, we drank beer and wondered how the spot got on the list (5 Seasons Brewing Co.,

Atlanta, GA). After a while, the beer became almost secondary to the thrill of the hunt, the journey to the next location. For example, a few years ago, we were invited to a wedding on the west coast of Scotland. There is only one spot in Scotland on the list: The Marine Hotel in Stonehaven. It is on the east coast. Neither the bus ride, the two train rides, nor the half mile walk with suitcases from the train station kept us from our appointed rounds. A beer never tasted so good. And the journey was half the fun. Our annual trips from North Carolina to Michigan began to change from the most direct route to a route that included a top 150 spot. Detours were taken through Cincinnati, Cleveland, and Pittsburgh. Our most extreme example was a scenic route through Canada, so we could stop in Toronto. On our return to the United States, the border security guard asked the question “What was the purpose of your visit (to Canada)?” We answered truthfully, to have a beer. He was not amused.

The farthest we have been for a beer is the Sapporo Beer Garden in Japan. One of the closer spots was in our own backyard, Milltown in Carrboro, NC which was unknown to us. Memorable brewery tours include Sapporo,

Andechs (tour was in German) Goose Island (before they were sold to Anheuser-Busch), De Halve Maan, and Dogfish Head. Sometimes we were just in the right place at the right time: joining a group brewery tour because they have extra tickets (tour tickets and drink tickets!!) or visiting a tavern on the list that just happens to have its samples priced way less than the equivalent cost of a bottle in the store. Sometimes we also get to try amazing food–The pig's knuckle at Andechs Monastery comes to mind.

Belgium was an enlightening experience. They have a glass for every beer (there are hundreds) - usually hanging by their stems

from the ceiling. The most impressive beer menu that we have yet seen was at a place in Belgium called Kulminator, in Antwerp. It was the size of a small phone book. They not only had beers on tap, but also aged, cellared beers.

Sometimes we actually learned stuff not related to beer. The Cadieux Cafe in Detroit, MI is one of a handful of places in the United States that has feather bowling. The game originated in Flanders, Belgium. Wooden balls, shaped like cheese wheels, are rolled down an alley towards a fixed feather. The person closest to the feather scores. Excellent game with a beer in the hand.

One on the list died before we got there (The Brickskeller, in Washington, DC). One has died since we got there. (We attended the Bruxellensis Festival of Characterful Beers. It is no more.) Much as this creates sadness, there are still seventy-nine top 150 places for us to visit and many wonderful new contenders for the next 150. (We would suggest Founders Brewing Company, Grand Rapids, MI and 3 Floyds Brewing Company, Munster, IN be added to the list.) So many beers, so little time. Feel free to share your personal favorites!

A BEER NEVER TASTED SO GOOD. AND THE JOURNEY WAS HALF THE FUN.

By Erin Lawrimore and Richard Cox (Well Crafted NC)

Loggerhead Brewing Company: Greensboro’s First Brewpub D

ocumenting the history of North Carolina’s craft beer industry was the motivating factor for creating Well Crafted NC, a project based at UNC Greensboro. The craft beer industry has changed significantly since it was legalized in North Carolina in 1985. Weeping Radish opened the doors of North Carolina’s first brewpub in Manteo in 1986, but initial industry growth was slow.

The Triad region became home to North Carolina’s fifth craft brewpub in April 1990 when Loggerhead Brewing Company launched in Greensboro. Housed in a strip mall on Vandalia Road near the intersection of interstates 40 and 85 in southwest Greensboro, Loggerhead was described in All About Beer magazine in October 1990 as having “little going for it in terms of street appeal. But once inside, you’ll forget about the entrance way.”

Led by Gary Vickers, a chemist who had worked as a brewing supervisor at the Miller Brewing Company in Eden, Loggerhead brewed by the traditional Bavarian purity laws, restricting ingredients to malted barley, hops, yeast, and water. Vickers and assistant brewmaster Duane Abbott focused on producing four main house beers: the Loggerhead Pilsner, a “light-bodied American style beer,” the General Greene Lager, “a deep amber lager with a rich and malty body,” the Loggerhead Light, a “full flavored pilsner with ⅓ the calories,” and their most popular, the Gate City Ale, “a full-bodied brew with a taste all its own.”

In addition to their four standard beers, Loggerhead typically included “specialty brews,” more limited seasonal brews and variations such as a sweeter cherry-flavored beer that was available during their first months of operation. A “sampler tray” flight of their four standard beers and one specialty brew was available for $2.50.

In the early 1990s, craft brewing and serving beer on site in a brewpub was a novelty in North Carolina. As a result, Loggerhead’s restaurant layout and menu design both focused on educating consumers on how the beer was made. The restaurant space featured ceiling-high glass windows that allowed customers to peer into the brewing area. The menu included a full-page description of the brewing process, with handdrawn illustrations labelling the various stainlesssteel tanks and equipment that the customers

could see in the brewhouse.

After some initial struggles with funding, Loggerhead’s brewing operations continued, but the restaurant side of the business did not. In 1994, Loggerhead shifted its focus solely to beer production, signing a contract to supply beer at a number of local restaurants in January and closing their on-site restaurant operations completely in April. As Vickers noted in an April 1994 interview with the Greensboro News & Record, the restaurant side of the business had been struggling, and they made the decision to “go with our strong suit” by focusing solely on brewing operations.

By early 1995, Loggerhead was dissolved, but its legacy continued for a short time with Gate City Brewing. With Vickers still serving as brewmaster, Gate City Brewing served as a subsidiary of Ham’s Restaurants and focused solely on making beer for numerous Ham’s Restaurants across the Triad region.

Loggerhead Brewing Company and the craft beer industry in North Carolina are important parts of our history, and we at Well Crafted NC need your help in documenting these significant stories. We are actively seeking photographs, menus, and other materials related to Loggerhead Brewing Company and other North Carolina craft brewpubs, particularly during the 1980s and 1990s. Whenever possible, we make this information freely available on our website – WellCraftedNC.com. If you have materials you are willing to share, please contact us at wellcraftednc@uncg.edu.

By Lewis Smith

ThirsT in FlighT

Hella Swells’a

Some things just go together, don’t they? Chocolate and peanut butter, rhythm and blues, hops and barley, country and western, shrimp and grits, gin and juice, and Lucy and Ethel. The best combinations are, of course, the ones that are effortless and make you appreciate the subtle, almost precision engineered quality of our existence.

Which is a highfalutin’ way of saying “man, a good beer on the beach just feels like a perfect match, doesn’t it?” There is no more adroit illustration of that melding of form, flavor, function, and location than today’s destination: Swells’a Brewing, Kill

Devil Hills’ newest brewery. That’s right, my friends—Thirst In Flight is going First in Flight. We’re in the Wright Brothers’ backyard after all—it would be irresponsible not to.

Nestled on Virginia Dare Trail a mere half a block from the beach as the seagull flies, Swells’a is a delightful newcomer to the Outer Banks craft beer scene, and a much welcome newcomer. The location is charming, looking both modern and retro at the same time. The atmosphere is friendly, the vibe is laid back and even on occasion groovy (I did have Jefferson Airplane accompanying some of my

samplings this day) and it’s great in any weather—there’s a spacious multi-level taproom, a downstairs with a fireplace, and, a balcony commanding a wonderful view of the beach beyond.

Bountiful beers buoyed by beholding breathtaking Brobdingnagian beachfront bounty is, in addition to an awful lot of alliteration, just about as perfect a beach day as you can have, for our money. But a pretty wrapper and a good vibe only gets you so far if the beer’s not up to snuff, so I ordered up a flight of 4 beers from Swells’a’s tap list and here’s how that went down:

The FlighT

1. Everything Is Fine In the Green Room [Cream Ale]

This was a lovely starter—has a rich initial hit, feels bright and gold in the middle, then finishes with a little sweetness and a hint of cream in the finish. It’s a perfect sipping beer for when you just want something easygoing without the crispness of a pilsner or a tart sour. Swells’a makes an effort to include a little something for everyone. Every style they try has a lot of thought put into making the best version of that style they can achieve (we’ll come back to this later) I could easily have done a full pour of this one.

3. Beane Jumper [Horchata Stout]

I’ve never had a horchata—it’s one of those things I know exist, but I’ve never got around to it. But I am primarily a Dude of Stouts, and so the chance to try something new in a familiar context seemed like a good thing to do, and I’m glad I did, because this was my clear favorite of the beers I sampled. Really sweet and rich at first, little bit of nutty roastiness and a hint of cinnamon in the light, sweet finish. This was an absolute delight. I’ve got a new entry for my favorite stouts list, now in its fifth volume.

2. Hoi Toid On Da Sound Soid [Czech Lager]

Never having had a Czech lager, yet loving dark beer as I do, I was curious to see how this tasted, and it was quite intriguing. It has dark and roasty qualities like a coffee porter, but it finishes light and smooth, balancing the roast in a way that avoids the overwhelming “hey, tastes like the office coffee’s burnt again,” over-roasting that can sometimes result trying to strike a balance with a variety of flavor hints but the smooth finish eases you right out with no bitterness at all. My first taste of this variety, but it won’t be my last.

4. Crashley’s Coffee Porter [Porter]

While Beane Jumper was my favorite beer this trip, the way that this coffee porter came together really impressed me as an example of Swells’a’s brewing technique. Unlike most coffee porters, this one actually hits you with the sharp bitter taste first, then yields to a roast flavor in the middle, and then finishes super smooth. I’ve never quite had a flavor profile hit that way, never mind one done so precisely, but damn if they didn’t do it with this one, and made it seem pretty easy. This was challenging to my palate and a really enjoyable drinking experience.

This was a tetralogy of triumph to be sure. Swells’a is more than a good location, more than good vibes and far more than a cool hang-There’s something special going on here. Their beers are brewed with imagination and there’s some real thought put into the flavor profile that offers a challenge to the palate, playing with expectations in new and surprising ways. They’re making a real effort to stake out their own unique territory in the scene. I was really impressed with Swells’a, and I can’t recommend them enough. Great beer, brewed by creative people, enjoyed on a beachfront balcony is a definite delight, and I will definitely be back, and hopefully y’all are planning a visit as well.

I’ll see y’all on the balcony. Until then—may all your favorite flavors be found in flight!

Putting on a great festival, never mind a great beer festival, needs two things: a good location and great timing. The Rocky Mount Mills was a perfect location—since 2016 it’s been a magnet for culture, business, events, and a bustling craft beer community on its campus, and one of its mainstays has been Goat Island Bottle Shop, who began planning in 2020 to bring the energy and excitement of a craft beer festival to Rocky Mount at long last.

But then the COVID-19 pandemic happened. A beer festival at the peak of the pandemic was unthinkable. So things had to be put on hold, and plans were shelved while the organizers waited to see if conditions would improve.

The next year, with improving conditions, the promise of a vaccine, and the relaxation of the stricter protocols, Goat Island was ready. The date was set for November 13, 2021, and on that pleasant and sunny Saturday, over 500 people turned up to sample craft beer, cider, wine, sake, and mead from more than 30 breweries

from seven states, all enjoyed in the delightful atmosphere of the Rocky Mount Mills, all to support the Boys & Girls Club of the Tar River Region.

While a beer festival lives or dies on a tremendous selection of delicious beverages, there was even more to enjoy for festival goers. There was axe throwing, courtesy of Axes and Exes, delicious food provided by Dubz Grubz & The Walking Crab food truck, and musical guests Will West, the Dogwoods and DJ Nick at Night serenaded festival goers with a great selection of good time tunes.

Despite some rough breaks early on, the odds turned in favor of fun, and the first annual Rocky Mount Beer Fest was an unqualified success, and a great time was had by all. We’re looking forward to seeing you for the second annual event on Saturday, Nov 12, 2022 and the Rocky Mount Mills! Ticket information and news about the festival can be found on rockymountbeerfest.com

We’ll bring the beer—you bring you!

B y J ennifer f ritsch • P hotos B y c andace h older

The Lost Colony Wine & Culinary Festival aims to honor the Mothervine, an obscure part of Roanoke Island’s history. It is said that Roanoke Island is home to the oldest naturally-occurring grapevines in the United States, and it is still growing right along the shore on the north end of the Island. There have been countless folktales told throughout the years that connect this Vine to the Lost Colony. The Lost Colony Wine & Culinary was born to bring together these two fascinating aspects of Roanoke Island’s history while also bringing people together to sample some of the best food and drink on the east coast. The festival is the only major fundraiser held by the Roanoke Island Historical Association to support the annual production of The Lost Colony, the oldest, longestrunning Outdoor Drama in America. The event is held at the Waterside Theatre, home of The Lost Colony, which located right on the shore of the beautiful Roanoke Sound.

This year, the Grand Tasting, sponsored by Townebank, for the festival was held on April 9th, 2022,

and featured over 100 different wines, 7 different breweries, 10 restaurants, and a brand-new Artist Market. This Artist Market showcased 10 different artists with varying styles and a Bubbles station. All of the attending breweries were from North Carolina, with three of them being located less than 10 miles from the Waterside Theatre. All of the restaurants attending the festival were local, and offered a variety of different fare, from seafood to a specialty pimento cheese shop. There was also a robust Silent Auction, with many local attractions donating items for guests to bid on. Guests attending the festival sipped and sampled all afternoon while enjoying a beautiful cool day on Roanoke Island. The Roanoke Island Historical Association recently moved the event to the spring, and it is the perfect way to kick off your summer on the Outer Banks and also look forward to the upcoming season ofThe Lost Colony (now in its 85th year!). Event dates and times for next year’s festival will be announced soon!

Blacktoberfest 2022

Black Brew Culture will once again be hosting the largest African American Beer Festival in the country this year on October 22, 2022 at The Durham Bottling Company in Downtown Durham! Blacktoberfest Beer Fest is an homage to every important, interconnected sector of Black culture with a focus on a common love–all things craft beer! Its mission: to engage the brewing industry to bond opportunity, accessibility and creativity in ways that empower the Black community and make the craft beer industry even more progressive for everyone.

While the year 2021 was filled with canceled and revamped events, it served as the inaugural year of Blacktoberfest - Durham. The festival featured beers from sixteen Black-owned breweries, three signature collaborations and a second year Blacktoberfest Märzen-style beer featuring ten Black-owned breweries on which they all collaborated. The beer

was brewed and distributed at Dirtbag Ales in Hope Mills, North Carolina.

The idea for the Durham festival originated from a discussion among Black Brew Culture’s founder Mike Potter and members Brian Lawson and Sheena Lester.

“We wanted to create a tradition and venue that would allow people of all cultures to enjoy food and beer that was created in full or in part by Black people,” says Potter. “We have a deep and rich cultural connection to brewing and cooking, and there are not enough opportunities for us to showcase the results of these amazing skills.”

Building a Table For Black Brewers

While many beer festivals focus solely on the beverage, Potter and his team see beer as a way for Black folks to take their collective destiny of equity in the industry into their own hands. This was the approach taken with the Blacktoberfest Märzen-style beer collaboration featured at the festival. “We wanted to create a template for what a circular economy would look like within the craft beer industry. Many of us as Black brewers and industry professionals often talk about not having a ‘seat at the table,’ and rightfully so,” says Potter.

This approach resulted in

By Sheena Lester and Toni Boyce

Photos By Samantha Everette Photography

a successful event that also allowed Black-owned breweries the opportunity to showcase some of their year-round beer offerings. Local favorites Dirtbag Ales served up it’s popular “Jalapeño Business”, and Rocky Mount’s Spaceway Brewing rolled out their “Don Dada” Cardamom Stout, which is described by the brewery as “an old fashioned in a beer,” were featured along with beers from the other eighteen brewery participants.

The festival founder also agrees that there is great importance in the craft beer community as a whole supporting one another. The fest is expanding on 2021’s collaborations with Run The Jewels, Ponysaurus Brewery and Dirtbag Ales, and are inviting local and state-wide breweries to partner with Black-owned breweries and brewers around the country to do collaborations for the festival. “We know how important diversity is in our

industry and think this is a good and healthy way to promote it. In collaboration, doors open up that were otherwise closed, and people get to meet each other where they are and create something special.”

Also new for this year is the addition of a new city, Atlanta, Georgia. The event will be held at the new Hippin’ Hops brewery in Stone Mountain, who’s owner Clarence Boston is a Reidsville native and is slated to open his fourth location in Charlotte later this year. The festival features collaborations with Creature Comforts, Sweet Water Brewing and Atlantucky Brewery owned by hip-hop artists Nappy Roots.

Importance of Circular Economics

The 2021 festival also featured a food and vendors section called Black Vegan Street which was fueled by the collaboration beer between Green Eimaj, Proximity Brewing Co., and Ponysauraus Brewery, and showcased all vegan fare. Over 40 traditional vendors were in attendance, and that number is expected to reach 70 for this year’s event.

“Blacktoberfest is bigger than beer. It’s about community and creativity and providing equitable opportunities”, says Potter.

In addition to an expanded festival in 2022, there are plans for a documentary. The film “Evolution 2020” produced by AfterMash Productions will document the collaboration that led to the emergence of the Blacktoberfest beer festival and emphasize the importance of circular economics and collaboration in the brewing community.

Potter hopes to shift the

focus of the industry past a mere conversation. “Many of us are coming to the realization that the diversity and inclusion conversation is just that, a conversation. The narrative has to shift to one of ownership, equity and leverage, and I think we are primed to make an even bigger impact in 2022”

For more information or to become a sponsor, check out blacktober-fest.com

Hop Into Spring

A Celebration of NC Spring Beer & Events

B y s hannon t aylor

From locally malted grains to expertly crafted lagers and ales, North Carolina is internationally recognized for craft beer excellence. With over 380 licensed breweries, North Carolina’s craft beer industry contributes more than $2.7B to the state’s economy, and has been instrumental in revitalizing many of our small towns and communities throughout the state.

The NC Craft Brewers Guild is delighted to present the inaugural "Hop Into Spring" celebration, March 21st -

June 21st. Hop Into Spring is an opportunity for #NCBeer breweries, retailers, and communities across the state to showcase spring beer releases and events designed to highlight the flavors of spring!

There’s no finer way to enjoy the sunshine of a Carolina spring day than with a locally crafted NC beer. So grab your favorite friend (two legs or four!) and head to your local brewery taproom, restaurant, or retailer to experience the flavors of spring as you explore the State of Southern Beer!

PICK

YOUR 6

EYE ON THE LAGER

By Lewis Smith

Who doesn’t love a good comeback story?

As we considered Carolina BrewScene’s big return, the topic of comebacks floated through the room, and we got talking about the Rocky movies, because of course we did. Being a huge Rocky fan, this seemed like as natural a premise for the return of Pick Your Six as anything else.

For the uninitiated, Rocky is the heartwarming story of a goodnatured fighter from the mean streets of Philadelphia who punches things really hard. In between, he raises turtles and finds love and friendship, which he doesn’t punch. There are many lessons to be

THE MOVIE: ROCKY

gleaned from these movies about maintaining a positive attitude in the face of adversity, always being kind, and letting nothing stop you. Also, training montages, running up library steps really fast, and did I mention punching? There’s a lot, and all of it seemed ripe for the return of Pick Your Six.

So touch gloves and come out fighting—we’re gonna run the Rocky series. Six beers, six movies, with all the fun and frenzy you’ve come to expect.

You won’t eat lightning and crap thunder by the end of it, but why would you want to?

In which we are introduced to Rocky Balboa, a club fighter moonlighting as the world’s nicest leg-breaker because he can’t sing or dance. In between, he romances his best friend’s sister and is generally affable, when all of a sudden he gets the chance of a lifetime when world champion Apollo Creed picks his name at random. With no illusions about winning, Rocky resolves to prove his worth by going this distance—the only thing on the line for him is the self-respect that comes with standing toe-to-toe with the best in the world.

This is the one that starts it all, and all the components are what makes these movies work is here—larger than life opponent, training montages, poignant human drama, punching meat, eating raw eggs, “gonna fly now” Yeah— this is a great movie and you should watch it.

THE BEER: Vito Italian Pilsner (Ghost Harbor Brewing Company, Elizabeth City NC)

My first chance to try one of Ghost Harbor’s offerings, and the can art clinched it—I mean, it has brass knuckles on the can label. I know a sign when I see one. I’ve never had an Italian Pilsner, but it’s a fantastic attenuated take on the original pilsner. Everything is dialed up higher than usual, but not unpleasantly so—the crispness is almost sharp, with a golden middle, and a dry finish. This was an extremely crushable beer and I quite liked it. Ghost Harbor started us off right with this one.

THE MOVIE: ROCKY II

So, Rocky stood toe to toe with the champ, Apollo Creed, which really set him off, and now he’s looking for revenge. Meanwhile, Rocky deals with soap opera plots (money troubles, childbirth, plotconvenient comas, etc.) until he gets serious about fighting Creed again, and by “serious,” I mean he chases a chicken around. I guess in the next movie, Colonel Sanders better watch the hell out.

In honor of Apollo Creed, I decided to go with this choice from Heavy Seas. This may seem a spurious correlation, but Apollo had nicknames like “The King of Sting” and “The Count of Monte Fisto,” so I feel like “Chocolate Volcano” is relatively benign by comparison.

As usual, the beer is better than my jokes. It starts with a strong hit of chocolate richness, evens out to a roasty middle, and finishes light and sweet in a way that belies its 9% ABV. Heavy Seas is always reliable with this style of beer (I’ve never had a bad stout from them) and that winning streak continues with this beer. It’s rad.

THE MOVIE: ROCKY III

Well into a decent title reign, things are going well for Rocky— he’s got cool cars, nice suits, guest-starring on the Muppet Show, beating up Hulk Hogan— really living the dream. But there’s something he didn’t count on: a fool-pitying, pain-predicting, mohawk-wearing Clubber Lang absolutely trucking him and taking his belt by punching him hard in his complacency, among other places.

Despondent, Rocky receives training from Apollo to get back his edge and regain the belt from Clubber, by using a strategy of “Rocky gets punched in the head a lot until Mr. T gets tired,” a plan that is cunning in its simplicity. In the end, the real winner is Survior, because decades later, “Eye of the Tiger” is still pretty popular on karaoke nights.

THE BEER: Gourd Rocker Pumpkin Stout (Double Barley Brewing, Smithfield NC)

While one might make the argument that Clubber is the true Chocolate Volcano, I did that already, and so went with this seasonal favorite from the great folks at Double Barley.

Gourd Rocker is an enduring favorite of mine—dark and heavy, with a sweet start, a lovely spicy middle, and a sweet finish that doesn’t hit you all at once, but does hit you. I continually recommend Gourd Rocker to people who turn up their nose at pumpkin beers as a concept because the flavor profile defeats the common assumptions about this kind of beer, and being Double Barley, they do it well.

THE BEER: Chocolate Volcano Dessert Stout (Heavy Seas Beer, Baltimore MD)

THE MOVIE: ROCKY IV

Rocky saves Christmas and wins the Cold War. With punching.

OK, you need more? Well, there’s a robot girlfriend, James Brown, a death in the ring, Rocky gets his Jedi on by lifting rocks and running around the woods, there’s two back to back training montages because the fate of the world is literally at stake—you can’t stop at one— and a Big Speech to wrap it all up that I’m sure would be very inspiring if only you could work out what the hell he was saying.

Because, y’see it’s a Russian Imperial Stout.

Rather than fill this part with a lot of Monty Python & The Holy Grail references, let’s talk about this mighty discovery from our friends in Manteo. It starts off rich, with a nice chocolaty flavor in the middle to balance a heavy note of malt, then finishes very earthy and nutty. It feels heavy, but not unpleasantly so.

It’s a good steady drinking stout. Lost Colony has been doing fantastic beers for a long time now and I’m delighted for the opportunity to show them some love in Pick Your Six.

THE MOVIE: ROCKY V

After winning the entire Cold War in the last movie, it would be hard to go bigger than that unless Rocky squared off with Superman in a boxing match overseen by aliens. Unfortunately, Muhammad Ali had already done that 12 years ago (it’s true, look it up!) and so the choice was made to bring everything back to reality with a bit of a hollow thud.

Rocky loses everything and suffers brain damage because apparently blocking punches with your face is bad for your brain long term, and so tries to manage a hot young boxing prospect to the title, only he’s kind of a jerk, and thus needs to be straightened out. With punching, of course.

But Fictional Don King gets punched out. If that’s a thing you wanted to see, they, uh. . . sure did that. This is the movie everyone pretends never happened, and with good reason.

THE

Before we get started—yes, I chose this beer for this slot entirely based on the title. If you’re new, Pick Your Six runs almost entirely on these tenuous thematic connections.

But it also led me to a delightful beer from Fortnight. I’d never had an Imperial Golden Ale, but it’s really good—It starts hella savory, has this lovely bright gold with a hint of crisp in the middle, and finishes very sweet. A delightful beer with the force of a stout, but the lightness of an ale. Quite an intriguing discovery, and a good bit of business from our pals at Fortnight.

THE BEER: Holy Hand Grenade of Antioch Russian Imperial Stout (Lost Colony Brewery, Manteo NC)

BEER: I Remember Nothing Imperial Golden Ale (Fortnight Brewing Company, Cary NC)

THE MOVIE: ROCKY BALBOA

16 years after that sequel everyone politely disavowed, an older Rocky gets it in his head to try one last match as he tries to grapple with relevance in the last round of his life and make peace with his legacy. While the last movie tried to reset things back to the more authentic grittiness of the first movie, it failed to do that. This one gets it right—it’s gritty, honest, a little sad, and a lot hopeful. It plays it fairly straight—Rocky is old and broken down and has no advantage left to him apart from punching really hard (that’s not a joke—that’s actually their strategy) so it’s not a big victory, but a moral one. Again. As a final chapter (with an asterisk) it works pretty darn perfectly.

For all its charms, Rocky Balboa paints a very stark (yet not bleak) picture of Philadelphia, and as a way of alluding to the title of a TV show I quite enjoy, in comes this beer choice.

I’ve never been huge on NEIPAs—the hype has often over-promised and under-delivered for me—but this was actually a fantastic beer with an excellent balance that addressed a lot of my problems with IPAs in general, that the pine taste is so heavy they’re a bit of a struggle to get through. Never Sunny counterweights this with a splash of citrus that balances the pine out perfectly—you barely taste it, and it finishes dry and a little sweet. It ended up being a delightful and refreshing beer, and I’m eager to explore more from this brewery, as they really seem to know their stuff.

THE BEER: Never Sunny New England IPA (Revelry Brewing Company, Charleston SC)

Paul Nielsen/The Daily Advance

By Paul Nielsen

hen the third craft brewery opens in Elizabeth City in the coming weeks tourism officials will begin marketing the city as a craft beer destination.

AVDET Brewing Company, which is short for a military “aviation detachment, will join the city’s other two craft breweries — Ghost Harbor Brewing and Seven Sound Brewing — when it opens its taproom and manufacturing facility at 407 McArthur Drive, which is just over a mile from the city’s waterfront.

Ghost Harbor and Seven Sounds are both located downtown near the waterfront.

Elizabeth City craft beer destination

set to become

WGhost Harbor opened in 2017 and has since expanded to a bigger taproom across from its original location in historic Pailin’s Alley. Ghost Harbor’s former taproom now houses the brewery’s manufacturing facility.

Seven Sounds opened in December and the 12,000-square-foot taproom, event venue and brewing system is located along the Pasquotank River.

The brewery's 6,000-square-foot first floor features the taproom and the brewing system while the second floor, also around 6,000 square feet, is an event venue that can accommodate 280 people. The brewery has already hosted several wedding receptions

and other events.

Visit Elizabeth City Executive Director Corrina Ruffieux said having three breweries will increase overnight stays in the city.

“Three (breweries) means we can have a craft brewery trail,” Ruffieux said. “People absolutely travel for food and drink experiences. The great thing about that is it is repeatable. If they have a great time they will come back.”

Mark and Jennifer Napolitano have strong ties to the U.S. Coast Guard — thus the name AVDET Brewing Company. The Coast Guard base in Elizabeth City is also one of the busiest in the U.S. Coast Guard.

(Right) Seven Sounds Brewery Co. co-owner Dean Schann shows off the brewery’s brew house in November 2021. Located in the former Hurdle Hardware Building on Water Street, Seven Sounds Brewing Co. put three different craft beers into production on Nov. 9 and several more were started in anticipation of the brewery’s mid-to-late December opening. Schann and his partners developed the idea for the $3.5 million brewery project in 2016.

(Left) Mark Napolitano poses next to the taps in the new brewery, AVDET Brewing Company, he and his wife Jennifer are opening in Elizabeth City. AVDET — which takes its name from the Napolitanos’ strong ties to the U.S. Coast Guard—will have a production system that is capable of producing 450 barrels of craft beer a year. Mark Napolitano has been home brewing beer since 1994 and will be the brewery’s head brewer.

The couple began renovation work around the first of November. Mark, who’s been in the Coast Guard for 28 years, said on April 26 that one beer was in the fermentor and a second was scheduled for the next day.

AVDET will have a production system that is capable of producing 450 barrels of craft beer a year. Mark Napolitano has been home brewing beer since 1994 and will be the brewery’s head brewer.

“We are going to brew all types of beer,” he said.

Ghost Harbor’s expansion allowed the brewery to increase the size of its taproom and double its craft beer production.

Ghost Harbor was producing 400 barrels of craft beer a year but that has now doubled production to around 800 barrels annually.

The original plan for Ghost Harbor was to open small and grow as demand increased. Owner Thomas Reese said that business has been steady since the doors first opened in 2017.

“We have some core beers and some popular beers that I always try to keep on,” Reese said. “One of our big things is keeping things new. Our goal is to have a new beer every two weeks and I would like to have a new beer every week. It’s also a plus for me and the new assistant brewer because it keeps it fun.’’

- CORRINA RUFFIEUX, ELIZABETH CITY EXECUTIVE DIRECTOR

Seven Sounds is located in the former Hurdle Hardware Building on Water Street along the Pasquotank River.

Renovation work on the $3.5 million project to create what was then Elizabeth City's second craft brewery started over two years before they poured their first beer.

“It’s been a long process, but we are finally serving beer,” said Dean Schaan, one of four partners in the project, when the brewery opened.

Seven Sounds brewer Josh Lancaster of Elizabeth City was a long-time and awardwinning craft beer home brewer who left the banking business to brew beer. Lancaster first thought about opening his own small craft brewery before being approached by Schaan and Paul Robinson, who is another partner in Seven Sounds.

“That was five years ago,” Lancaster said.

“It’s been a long project since then.”

Lancaster, who is now a member of the Master Brewers Association, attended a brewing course at Appalachian State University to help prepare for brewing larger batches of beer.

“The course at App State was very intensive because it was heavy in biochemistry and the biology of yeast,” Lancaster said. “Brewing beer is always a learning process and we are still learning.”

Schaan hopes Seven Sounds will produce 500 barrels, or 15,500 gallons, of craft beer in the first year. Future plans call for distributing beer to restaurants and bars and retail locations.

Seven Sounds also features an outside beer garden on the ground level that will serve as a second bar. A rooftop deck on the second floor also offers panoramic views of the river.

PEOPLE ABSOLUTELY TRAVEL FOR FOOD AND DRINK EXPERIENCES. THE GREAT THING ABOUT THAT IS IT IS REPEATABLE. IF THEY HAVE A GREAT TIME THEY WILL COME BACK .

Chris Day/The Daily Advance

By Don Rowell & Paul McDermott

TO KEG OR NOT TO KEG

THAT IS THE QUESTION

Seems like forever and a day since we last wrote an article for Brew Scene Magazine. Hope all of you are well and we’re glad to be back. In our last article “You Usually Pay Double for That - Part 2” (Brew Scene Fall 2019), we discussed ways to get more volume out of your brew day. Be it a bigger system or brewing more batches on brew day. The blessing and the curse of that is more beer. Sounds kinda weird, but with more beer comes more bottles. More bottles means a lot more cleaning and capping! In this article we will discuss the alternate to bottling and of course, that’s kegging. Let me lead off by saying, kegging is not as complicated as it may seem to the novice brewer. Most homebrewers eventually move to kegging if they stick with the hobby long-term or once they reach a certain volume of brewing. That usually occurs at 10 gallons or greater. With that said, there are plenty of 5 gallon brewers with a kegging set up. As with all things homebrewing, as you go deeper into the hobby, the more cash you will have to fork out. However, the cost for upgrading to kegging, by far out ways all the bottles requiring cleaning and filling. Here’s a short list of some items you will need to move into kegging your homebrew.

First you need kegs. Most homebrewers use what we call “corny kegs”. They are stainless soda kegs that soda companies used

for fountain drinks. Used kegs can be picked up at most homebrew shops (don’t forget your friendly neighborhood homebrew shop!) or online along with the other items you will need for kegging. In addition to kegs, you will need air hose and fittings, beer line and fittings, and of course a CO2 tank with a regulator to carbonate and serve your beer. The added benefit of a keg system is the ability to force carbonate your beer with CO2 gas. Force carbonating allows you to carbonate in days instead of weeks, as well as, the ability to dial in the exact level of carbonation you like for your beers. There are plenty of carbonation charts online that can be found with a quick search engine inquiry to help dial in your carbonation level. Lastly, to keep your beer cold and for serving, you will need a spare fridge or the infamous kegerator (which comes standard with a cool factor!).

Here’s a quick rundown on kegging day. Once your beer is done fermenting, instead of transferring to your bottling bucket, you simply transfer directly into your sanitized keg / kegs. Attach the lid; purge the headspace with CO2 gas and carbonate to your liking. After that, simply attach a party tap or attach to the beer line leading to your beer tap and enjoy. It’s that simple! We typically set the keg pressure to 30 psi for 24 hrs. to carbonate, then reduce to 10 psi for one week to condition and stabilize. We also serve our beer

at 10 psi. This is all done at serving temperature, which is about 36 - 40oF. You can start drinking your homebrew after you reduce to serving pressure after the 24hrs., but we have found it’s better to wait one week after kegging.

Hopefully this article gave you some insight into kegging and to understand it’s not as hard as you might have thought. Trust us……once you get into kegging, there’s no going back. You won’t regret it!

One side note about cleaning: You will have to completely disassemble the keg to get a good cleaning. Start to finish is still only about 15 min. once you get the hang of it. That’s a lot less time than cleaning 50+ bottles! Beer lines will have to be cleaned periodically as well to ensure no bacteria ruins the taste of your wonderful brew. We typically do this when we finish a keg and combine that with the cleaning of the keg.

Cheers!