What Began As Summer Jobs

In 2006 Killpack was a sophomore in high school when he decided to take a job as a busboy at the newly opened Claws Seafood House in Rehoboth Beach, Delaware. “I joined the restaurant industry because I was looking for a supplemental night job that went with my day time pool lifeguard gig during the summer months,” shares Killpack.

June of 2007 was the summer before Anderson’s junior year in high school. He just wanted a break from the 105-degree heat, putting up exterior electric with his dad. His football trainer introduced him to the restaurant owner, Jeff Hamer, founder of the Fins Hospitality Group (FHG). Hamer, nicknamed the “Big Oyster” due to his love of oysters and the fact that his license plate happens to read Oyster1.

Family at Fins

The Fins Hospitality Group (FHG), respectfully named for Hamer’s first restaurant that he opened in Rehoboth, Delaware in 2005, has grown to include five restaurants and two breweries. Hamer’s philosophy of success? Family. According to their website, “Every employee, past and present, is a part of our family.”

With a company like that, both busboys stuck around. According to Killpack, “I have worked my way up pretty much through every role possible in the company up to this point <as head brewer.> As the company was growing, I was getting older. That meant working my way into roles with more and more responsibility.”

And for Anderson, “In between day one and now, I worked my way up through the back of the house, cooking in various roles, and upon graduating college, into a management role at Claws Seafood House, eventually becoming the general manager.”

From Restaurants to Breweries

Anderson recalls that he was working on ordering alcohol for the restaurants. Hamer approached him with his plan of opening more restaurants and the need to keep the beer/liquor costs tight. At that moment, according to Anderson, he told his boss he might as well build his brewery. Hamer asked him to research a rough estimate, and by 2015, their beer was on tap at Fins Ale House, the first brewery of FHG. With its success, Big Oyster Brewery was built along King’s Highway in Lewes, Delaware, giving the company more space to expand and be creative.

But opening a brewery wasn’t just an economical move. Hamer had toyed with that same idea but never had a group of grown-up busboys to make it happen. His real motive: “I wanted to pair great beers with great seafood. There are a lot of breweries that pair beer with burgers or steaks, but back in the day, it was common to enjoy a beer with your oysters. I wanted to bring that back and show that beer really is versatile and can go wonderfully with all types of cuisine.”

Bring in Andrew Harton, the one with some brewing experience. “I was an avid homebrewer since my Sophomore year in college, and I eventually became an Assistant Brewer for Iron Hill Brewery, and later a Lead Brewer. I met Jeff Hamer in 2015 through a mutual friend who told me he was interested in installing a small brewery in one of his restaurants.”

Harton recognized what was special about Hamer and FHG from day one. “The culture is what first caught my eye. At FHG, and the Delaware beaches in general, it is very relaxed, personable, and friendly. FHG also offered more creative freedom and independence, two characteristics I look for in a job. I was hired as a Head Brewer and recently transitioned into a Director of Brewing Operations Role.”

So how did Killpack and Anderson make the final jump from busboys to working in the brewing industry? “It was pretty much a coin flip between Red and me for which one of us was going to brew and which one was going to make sales,” shares Anderson. His flip landed him as Director of Sales at Big Oyster Brewery, and Killpack began to apprentice with Harton. Killpack states, “I was managing for the company as Big Oyster Brewing was coming together, but then I got the chance to take off the managing shoes and put on the brewer’s boots and work in the brewery with Andrew. Best move I ever made!”

Busboys to Brewers and Beyond

After just four years since its opening, Big Oyster Brewery ranked as the second fastest-growing brewery in America in 2019, according to the Brewers Association. So how to maintain that success?

For Killpack, “I’d like us to continue to serve our local market with a great product that people enjoy. As long as we are doing that, I think we are on the right path.”

For Anderson, “We’ve got some loyal supporters and a little bit of notoriety, but there’s still a ton of space for us to grow and expand into the craft beer market both locally and nationally.”

As for Hamer, the one who started it all with just a simple oyster house on the shore, “I think it is very important for us to have a shared vision between all of our people. We look at what grabs our interest, and we look at what the market is asking. Then we put two and two together and go for it. Our team loves beer and is very creative, really you need to let them do their thing, and good things will come. I hope to see the localization of beer continue. If people continue to drink local and support their local businesses, there will be plenty of customers to go around.”

The shared vision Hamer envisions is clear. A focus on the locals. Tourist season on the Delaware shore only lasts for the summer. Still, as any busboy knows, it’s the fantastic year-round residents that give their support, no matter the season.

The post Big Oyster Brewery: From Busboys to Brewers appeared first on CraftBeer.com.

Meet The Larimer

Pennsylvania native Matt Lindenmuth’s journey into craft beer began when he pushed West. But at the time, it wasn’t for beer.

Lindenmuth, now commonly known as the Larimer, first traveled west from his hometown of Kutztown, Pennsylvania, to compete in the X Games. That’s right. The adrenaline-seeking event that includes double backflips on rollerblades, a maneuver first attempted by Lindenmuth and now respectfully called the “Double Lindy.”

After a day of competing against one another, the athletes found common ground over a glass of beer. That soon led to some homebrewing.

Now, standing in his own brewery and reflecting back on those days, Lindenmuth relates craft brewers to his fellow X-Gamers.

“There’s a lot of similarities. The two worlds are very comparable — a sense of camaraderie,” he says.

Lindenmuth takes a sip of his own brew and continues, “The craft beer world is a total community–welcoming with open arms. We are competitors but we are always helping each other. I immediately felt at home. It reminded me of my days in the X Games. Everybody cared about each other. Yes, we were always competing but at the end of the 30-minute show, we were checking on all our injuries and hanging out.”

(READ: Before Mott the Lesser, There was the Legend of Kate the Great)

Life After the Games

When the days of the X Games came to a close for Lindenmuth, he spent a year not knowing what he was going to do with his life. “From 12 to 32, my life was the action sports world. I never believed it would come to an end.”

Then he read “Brewing Up A Business” by Dogfish Head founder Sam Calagione and with the knowledge he learned in homebrewing, he started his first brewery, Saucony Creek, in Kutztown.

But the West called again. This time for the beer (and maybe a girl). Lindenmuth found himself in Denver where he fell in love with the craft beer scene. It was there he began contract gypsy brewing and The Larimer was born.

Who is The Larimer?

General William Larimer Jr. was an 1800s military general, state senator and entrepreneur. He dabbled in all sorts of jobs from acquiring stone for the Pennsylvania Turnpike, managing a Conestoga wagon line, organizing a coal company and even establishing a wholesale grocery. As he pioneered West, he founded the capital of Colorado. He was also an abolitionist, fighting to end slavery and fighting to increase women’s rights.

Lindenmuth first heard of this renaissance man from a friend.

“He saw a lot of similarities between us. We both have a pioneer mindset; wanting to push the envelope and discover new things,” he says.

Seeing that Lindenmuth was immediately drawn to the idea of “The Larimer,” his friend offered to sketch up a logo.

The bearded general that adorns hats, shirts, cans and now a building in South Philadelphia was brought to life as a modern rendition of the 1800s General Larimer.

Holding true to the principles of the General himself, Lindenmuth continued the entrepreneurial task of gypsy brewing, making connections all across America.

Heading Home

Lindenmuth originally settled on finding a permanent brewing home in Denver. But Lindenmuth’s heartstrings were pulled back to his home state. Leaving the adventures of the West behind, Lindenmuth shifted his sights on Philadelphia.

“I loved Denver and still visit frequently, but I needed to get back to here,” he says.

You can now find Matt Lindenmuth serving up beer at his own brewery called The Larimer in the Chester neighborhood of South Philly.

“I brew in the morning and then stand behind the bar all day,” Lindenmuth says as he offers up one of his most recent beers, Domestically Challenged Pilsner.

“There’s a lot of change happening here in Chester. It’s a rebuilding community. So it’s incredible watching folks from two different ends of the spectrum share beers and conversations and realize similarities. It’s very romantic watching the whole thing unwind in front of me,” he says.

(COOK WITH BEER: Soft Pretzels with Pumpkin Ale)

A Certain Fan Base

The location choice for the Larimer? Essential. Just a few blocks from the Major League Soccer Philadelphia Union Stadium, the Larimer has become the official tailgate spot for the Sons of Ben fanatics.

“It is incredible to see this place transform on game day,” Lindenmuth says.

The Larimer even has a sideline table for four in the stadium. Lindenmuth offers up these prime seats to fans for them to enjoy one of his craft beers while watching the game.

“The soccer crowd embraces that they are the fifth forgotten professional sport in America.”

The Larimer is proud to be represented at the Union stadium. With connections in Denver, Lindenmuth hopes to one day expand into the Colorado Rapids stadium, continuing his pioneer efforts to bring craft beer into the world of soccer.

The Spirit of General Larimer

To pay true homage to the unsung hero of General Larimer, Lindenmuth and his girlfriend found the general’s gravesite in the Allegheny Cemetery in Pittsburgh on plot No. 1.

“We took some beer and just stayed for a while,” he says.

Since taking on the Larimer, Lindenmuth has done his best to embody the entrepreneurial spirit of General Larimer. He often says, “My dreams are bigger than my pockets.”

Lindenmuth is taking those big dreams one step at a time.

“I am patient. It’s not going to happen overnight,” he says.

Who knows if he will have a list of accomplishments as long as the Larimer, but if he has learned anything from the general, it’s certainly worth trying.

The post The Larimer Pioneers Path from X Games to Craft Brewer appeared first on CraftBeer.com.

[newsletter_signup_box]

“I had to make myself a job …”

That chance has paid off. Burley Oak sits along Old Ocean City Boulevard, a short detour off the heavily traveled Route 50 for mid-Atlantic residents heading to the shore, making the brewery the perfect stop to pick up some craft beer before hitting the beach, including the ever-popular J.R.E.A.M. series that rotates fruit and other flavors into a sour ale base. Variants have included Berry Cherry and Apricot Raspberry, with Blackberry Blackcurrant and Banana Bread set to release soon.

(Enjoy: Brewpubs with Impressive Menus)

Even with the brewery’s popularity in the Delmarva region, Brushmiller has made the conscious choice to keep Burley Oak small for the same reason that he started it in the first place.

“I had to make myself a job, and now we have 28 jobs,” says Brushmiller proudly.

He still remembers what his life was like when he did not have a job and how hard it was to provide for his family. With that constantly on his mind, he never wants to see that happen to those 28 people he employs; 28 people who come from all walks of life including a manager at Home Depot, an environmental government worker for fisheries, a science teacher, an electrician, and a “jack-of-all-trades” sales/marketing manager with a master’s degree in Chinese.

“Burley Oak is a family business. We have to support all these people. We want to stay small and not overextend ourselves in case there ever is another recession,” Brushmiller shares.

(Enjoy: Brewpubs with Impressive Menus)

It was not solely the recession and the loss of his job that has helped frame Brushmiller’s leadership style. “Every bad experience I had as an employee, I don’t want to be an employer like that.” With that in mind, Brushmiller offers 100 percent medical coverage for his employees, and is even providing double the maternity leave for a bartender who is expecting. All staff members also get a beach cruiser bike.

“It’s good for the environment,” Brushmiller says with a smile. With such a great work atmosphere, it’s no wonder that up until September of 2018, only four staff members had moved on to other jobs.

Brushmiller relates Burley Oak to Belgian breweries that have served one little town for hundreds of year. The brewery has become a centerpiece to the town of Berlin, which was named America’s Coolest Small Town in 2014 by Budget Travel. The brewery has raised over $300,000 within the past seven years to support local charities, including the Berlin Chamber of Commerce, Coastal Hospice and the Humane Society.

Pressure to Expand the Brewery?

When asked if there was ever any pressure to grow and reach people on a larger scale, Brushmiller says, “We actually grew two years ago. We expanded from eight barrels to 15 barrels, and with no investors, it was tough.”

Brushmiller remembers having to deal with the various aspects of town regulations, and waste and water policies. “Having another growth wouldn’t be fun,” he adds. “Bigger is not better.”

(Seek the Seal: Post Your Photos on Instagram)

Making a 4,800 barrels annually, Brushmiller wants his beer to go straight to beer lovers: “The model of having a warehouse is not the model for me.”

“I fell in love with the creative part of making beer,” states Brushmiller, which is why he lets brewers Adam Davis, Ian Spice, and Andrew Lovelass make a new beer everyday. “We entertain all ideas and can do so much more fun stuff.” Fun stuff like dropping 100 freshly baked Belgian waffles from the Burley Cafe into a stout!

Brushmiller Thinks Big to Stay Small

Keeping his brewery and production small doesn’t mean he can’t expand elsewhere.

(More: Craft Brewers Tell Us About Their Bucket List Breweries)

Brushmiller opened the Burley Cafe in downtown Berlin in 2017, serving some of the most delectable waffles that play true with the creative outlet he loves in brewing beer. In November 2018, he opened The Viking Tree Trading Co, a retail store for men’s clothing and expedition accessories.

“The hope is to sell beer and wine there as well, but we need to get the retail aspect up and running,” Brushmiller says.

At the brewery itself, Brushmiller added a 100-square-foot outdoor covered stage, as well a 1500-square-foot “cellar,” used mostly for bottle aging, but is also space to host small events and even yoga classes.

“We want to focus on hospitality. We finished our stage this summer and plan to use the space as a music venue, as well as for parties,” he explains. “We also are focusing on bottle aging.”

So though Burley Oak Brewing and family are keeping it small, they are certainly living large in the quintessential American small town of Berlin, Maryland.

The post Burley Oak Founder Pledges to Stay Small appeared first on CraftBeer.com.

[newsletter_signup_box]

So when friends who met in the surf town of Ocean City, Maryland, (OCMD) 30 years ago decided to start a joint bank account to fund their homebrewing supplies, 3rd Wave was the name they chose.

Little did Lori Clough and Suellen Vickers know at the time that the name would someday adorn T-shirts, hats, glasses, cans and a building in the small town of Delmar, Delaware, just 30 miles from Ocean City.

Catching the Homebrewing Wave

After Clough spent some time in Ireland, she realized that craft brewers reign in most of Europe. Upon returning home, she reconnected with her old pal Vickers and, inspired by her travels abroad, persuaded Vickers to try a home-brew kit.

“It’s a lot like buying a cake mix. You will always make the same cake,” says Clough as she describes her first go-around with homebrewing. “I have a science degree and realized it’s all just a chemical equation. So instead of just brewing your standard kit beer, I went in on my third visit and asked for all grain.”

(Find: A US Brewery Near You)

With a little fine tuning, a changing of this and that and making the temperature just right, they created a beer they liked. Within three months, that bank account was created to continue to fund their new beloved hobby.

“We wanted a way that we could each add a little bit of money every month so we could purchase supplies. We just picked the name 3rd Wave because we had met in OCMD where surfing is popular,” Clough says.

When asked about the sport, Clough came clean.

(More: 10 Beertography Tips from the Pros)

“We are both terrible at surfing. We met in the early 80s and it was the thing to do in Ocean City. My board is now just hanging up above the bar,” she says.

After a little more practice and a humble belief that their beer was quite good, Clough and Vickers decided to throw a party to see what others thought.

“We invited a bunch of people who weren’t really into craft beer. We wanted honest opinions,” Clough says.

Sure enough, the beer was a hit.

Diving in to Owning a Brewery

While homebrewing, Clough and Vickers met some helpful people, especially the guys at Evolution Brewing, who soon outgrew their space in Delmar, Delaware, and decided to move 30 miles south to Salisbury, Maryland.

Clough explains, “Suellen called me on a Friday and said, ‘Evo is selling the brewery. Do you want to buy it?’ I thought there was no way I could buy a brewery! But Suellen said to come over that Saturday and talk about it. By Wednesday, we signed the paperwork.”.

(Sip: Summer Craft Beers: IPAs, Lagers, Fruit Beers and More)

Evolution left its brite tank and 10 barrel fermenter in the space for the women so they were ready to start brewing.

“I thought we’d just multiply the recipe and get the same product but that’s not the case when you scale up to that size with a recipe,” Clough says.

It took a little tinkering and practice but soon 3rd Wave Brewing Co. developed a solid set of five year-round beers and nine rotating seasonals.

The beer isn’t still solely the duo’s recipes. Clough says they sit down with their staff of seven to come up with new brews. These sometime include “wedding” beers.

(Learn: Beer & Food Course)

“You have to be a regular. It’s not something we do for everyone,” Clough says. “Basically, you come to us with what kind of beer you want and what ingredients you want in it. You come help brew it and name it and it’s yours on your wedding day.”

They did this for a young bride whose father once owned the building nearly 20 years ago when it was a grocery, and her groom who worked at 3rd Wave. Ever After was the chosen name of their beer.

Rising With the Tide

Within just two years, Clough and Vickers added two 20 barrel and five 30 barrel fermenters to the equipment line up, as well as a canning line.

They even added a 2,000 square foot supply room on the back. They plan to create a front covered patio where they can host local bands and food trucks, who currently set up in the parking lot.

(More: What is Craft Beer?)

But the two never let their success get to their heads.

Vickers still works a pediatric orthodontist, and Clough does most of the public relations work, including participating and supporting a number of local charities and even hosting a monthly self-defense class for women.

“It’s not all about the big beer events. It’s about the smaller things that affect people more,” Clough says.

And the self-defense classes? “I have been into martial arts for awhile and I wanted to teach women prevention techniques. It’s an important skill to have,” she says.

From attempting to switch to local grain, to recycling spent grain to nearby farmers, to still using that home-brew kit for “experimental” beers, Clough and Vickers have taken a rather humble approach to brewing, but just as the third wave rises up from the horizon line for eager surfers, so too does 3rd Wave Brewing rise up into the world of craft beer.

The post 3rd Wave Brewing Co. Catches the Big Wave of Craft Beer in Delaware appeared first on CraftBeer.com.

Dewey Beer Company’s Philosophy

A small line of people had already started to form at Dewey Beer Company’s (DBC) side door as we arrived nearly two hours before opening. Even with a few craft beer lovers, the energy is as vibrant as the warm February breeze off the Atlantic Ocean just a block away. Chairs and coolers are scattered as eager beer lovers wait for the doors to open.

Brandon Smith, Dewey’s co-owner, greets us before filming a brief video for DBC’s Instagram feed. He invites us inside and tells us to make ourselves at home where we meet up with Mike Reilly, head brewer and co-owner, behind the taps. He pours some samples of the day’s release and begins to share their story.

(INFOGRAPHIC: How to Choose the Best Beer Glass)

Natives to the D.C. and Virginia area, Mike Reilly, Scot Kaufman and Brandon Smith had the conversation we all hear so often — they were drinking beer together and decided to start a brewery.

With their only background in brewing being Reilly’s career in teaching high school physics, he was the one who decided to make a life change to become a brewer, while Smith and Kaufman focused on management. Reilly taught himself everything about the craft on his own, always focusing on the team’s philosophy of making beer that they wanted to drink. That’s still true several years later as Reilly shares, “Out of the last 12 beers we have brewed, eight were IPAs and four were sours. It’s what we like and what we know people like.”

By simply sticking to their own philosophy, DBC has been able to grow as a staple to the small beach town of Dewey, Delaware, and finally reach their first can release day in just under two years, but as the day approached, many challenges arose. The biggest being the “unknowns.”

“It’s Such a Great Unknown” 

When I ask what they expect to get out of their first can release, Smith says, “We have absolutely no idea. It’s such a great unknown, especially with doing our first in February. We can feel a certain buzz around us, but there are a lot of unknowns.”

One of the first decisions was figuring out which beer to release. The team settled on They Call Me Hey, a double dry hopped double IPA with Galaxy, Citra and Motueka hops (8% ABV), as well as Secret Machine, a sour Berliner Weisse with blackcurrant, blackberry and raspberry (6.3% ABV). After deciding on the beers, Reilly got to brewing and the whole team went to figuring out the next unknown: space.

“Where’s all the space, where is everything going to go?!” Smith says.

(LEARN: Explore 75+ Beer Styles)

Brew Space is Tight

DBC took over an old diner off Coastal Highway. It functions not only as a brewery but a restaurant as well, so space is limited. They recently acquired the lease on a connecting part of the building, cutting a doorway straight into the drywall and mending it with some duct tape.

“It’s under some work but it functions,” shares Reilly as he gives us a tour.

The brew space is tight, so another unknown was simply how to can the beer. They were out of room, so they initially thought adding a canning line would be impossible.

“Then Twin Monkeys came around with this engineering feat of a tabletop canner. Our world changed instantly,” Reilly tells us.

But with the aptly named Mighty Mouse canning machine arrived only two days before the big release day, the guys were under pressure to can, label and store 70 cases of beer quickly. At 16 cans per minute and 2 minutes to hand-label a case, they had to hustle.

“It was fun, stressful, and went late into Friday night, just hours away from the release,” Smith shares. “It reminded Mike and I of our first day brewing here. There was a lot of similarities, and a huge sense of comradery and accomplishment.”

(VISIT: Great American Beer Bars 2018)

Beer Release Day Arrives

When the day finally arrives, anticipation is in the air. As the rest of DBC’s staff starts filtering in and one bartender joyfully shouts — “There’s people outside!” — it automatically pops the bubbles of all those unknowns and paves the way for a successful first can release day.

Smith and Reilly gather their staff for a pep talk. They make toasts and celebrate as the clock ticks closer to opening. After a quick photo shoot of the guys standing proudly by their lot, they open the doors and Smith and Reilly welcome the line of guests.

We watch beer lovers haul away cases as all of DBC’s hard work came to fruition. The smiles were inevitable as the atmosphere was electric; this small town brewery has done it. They have reached the must-needed step to not only max out their brewing capacity all year long, but also spread their craft across towns, cities and states.

The post Behind the Scenes of a Small Brewery’s First Big Release appeared first on CraftBeer.com.

That is why Adam Goodwin is so good for the beer world.

“For me, it’s about simplicity,” he said.

A previous employee of Tired Hands Brewing in Philadelphia, and original head brewer at Trillium Brewing Co. in Boston, Goodwin has found his place in Charleston, South Carolina, where he opened Charles Towne Fermentory.

(READ: 2018 Winter Beer Festivals)

The Building of a Brewery

Goodwin has a knack for building a brewery from the ground up. The owners at Tired Hands hired Goodwin to help renovate their location at 16 Ardmore Avenue. There, he built on his own foundation of brewing knowledge.

“I had been brewing since I was 16, but I learned a lot from the guys at Tired Hands,” Goodwin said.

Then Goodwin moved back to his home state of Massachusetts and was hired as head brewer at Trillium Brewing Co. He developed its core system of brewing. After two years there, Goodwin decided to embark on a new quest and return to simplicity.

But he didn’t do it alone.

(READ: 3 Things You Should Never Say to a Craft Brewer)

Justin Slotnick began as a volunteer at Trillium before becoming the retail manager. He started completing various jobs left by Goodwin and developed a knack for the trade. His dedication and work ethic caught Goodwin’s eye, so when the time came to make a change, he asked Slotnick to join him.

After 10 years teleworking for a D.C.-based consulting company, Slotnick realized this was a golden opportunity in the world of craft beer. “I knew it was going to be good. I saw it on a first-hand basis,” Slotnick said of Goodwin’s brewing and managing abilities at Trillium.

“Room to Grow”

The two made the move to Charleston.

“I saw room to grow in the beer culture here,” Goodwin said. “Sometimes it can be little work to sell people on certain styles that I enjoy brewing, particularly the unfiltered stuff. I want to tell them to just close their eyes and try it.”

“And there’s nice weather, ocean and beaches,” he added with a smile.

Throughout the summer of 2016, Goodwin and Slotnick renovated an old laundromat in the West Ashley neighborhood, a short drive from downtown.

“The neighborhood is a cool, welcoming place. Businesses all look out for each other,” Slotnick said.

(VISIT: Find a U.S. Brewery)

Inside the 15 BBL brewery, a long L-shaped bar greets you as you walk through the door. Exposed wood beams add to the simple feel. A wall of board games sits by a window, and there is a large glass garage bay door for pleasant weather. A mix-match of tables and stools scatter the center of the brewery. There’s a corner for couches, two foosball tables and a kitchen, the perfect spot to invite local chefs.

“On premise, we are like a brewpub or restaurant because of the kitchen so we can serve without limits for consumption,” Goodwin said.

The Core Values of Charles Towne Fermentory

Considering the success of Trillium, why try something completely new? “I wanted freedom to continue to experiment. You lose some freedom as you get to that scale,” Goodwin said.

As founder and head brewer of Charles Towne Fermentory, Goodwin can experiment on his own terms and at his own pace. His goal is not to be the biggest, but to have a strong focus on quality.

According to Goodwin, so many simple beers are undervalued.

“Sometimes just a good, simple Pilsner is all I want. At the end of the night, I will just have a pint of our RALF, basically a lager that hasn’t been lagered.”

(TRAVEL: 20+ Breweries with Hotels)

The specific style on the board for RALF is Zwickelbier, one that you may not see often but with a 4.5% ABV, it is a straight, simple unfiltered German-style lager. Don’t let that style fool you though. Goodwin brought to the south his love of hop-forward brews, from Mars Express to Sungazer (also available as Double Dry-Hopped).

“It really comes down to the ingredients you put in each beer. I choose the best hops out there, which can make them the most expensive, so you have to charge a little more but you get a better product,” Goodwin said.

It is this attention to detail that truly makes Goodwin’s beer great.

Charles Towne Fermentory has recently begun to can, and though its product is compared to sought-after breweries of the northeast, its release days have not reached that scale and popularity … yet. But Goodwin and Slotnick waiver on whether they want it to. Both hope to maintain the neighborhood feel.

The Neighborhood Source for Beer

Goodwin knew what he wanted out of Charles Towne Fermentory from the beginning and doesn’t want to lose sight of that. 

“I want this to be the neighborhood source for beer. I want to be the place where people can come hang out, have a couple of beers, and walk home,” Goodwin sad.

With a chuckle, he shares a story of a local who pops in every day after work and orders a pint of Mudlark, a sessionable stout. “We just call him Mr. Mudlark. Every day, same time, one pint and heads home,” Goodwin said.

But this goal hasn’t been easy.

(READ: Breweries Worth a Detour)

“The worst problem with opening a business out of passion is you have to run a business. Currently, it is two-thirds office work and one-third brewing.”

With a workload of more than 100 hours a week, Goodwin is dedicated to this venture but it is not without sacrifice. “I’m trying to do what I love every day while trying to minimize the stress. And I’d love to see my family again.”

At the end of the day, Goodwin’s humble nature and honest goals are what makes Charles Towne Fermentory so good. In a beer-crazed world that may feel overwhelming, returning to simply enjoying good beer with good people is what matters.

According to Goodwin, “The sign for me that the beer is good is when someone sits down, finishes a pint and orders another one. That’s success. That’s our goal.”

Or in the case of Mr. Mudlark, it’s a daily visit for his one pint.

The post Charles Towne Fermentory: Building a Neighborhood Source for Beer appeared first on CraftBeer.com.

Ben Mayer and Brian Bogstad, owners of Rusty Bull Brewing Company in North Charleston, South Carolina, did just that. Once a pastor and a mechanic, Ben and Brian are now full-time brewers making a splash on the Charleston beer scene, all in the name of the two people who were most influential in their lives.

(READ: 9 Weird Brewery Names and the Stories Behind Them)

Starting a Brewery in North Charleston

An ode to the two most influential men in these friends’ lives sparked a name that now adorns stickers, mugs, t-shirts, and a building set along Montague Avenue in North Charleston; a name that a Charleston local wore when she won the women’s division of the Beer Mile 2016 World Championships in December, before the brewery had even opened its door.

After slipping into Rusty Bull Brewing in the middle of a deluge, Brian’s wife kindly offered my husband and I a clean towel to dry off while we took comfort from the storm.

As we ordered up a flight, Ben popped over to see how we were doing and what we thought of the beer. His charisma is what continues to draw us to the craft beer world. To be able to walk into an independent brewery and chat with the owner/brewer right away is a testament to our love for craft beer and the people who encompass it.

Ben proceeded to describe Rusty Bull’s vision, brewing style and a little bit of their background.

How Rusty Bull Got Its Name

As he began to dive deeper to explain their beginnings, the conversation solemnly turned to his father; a man he loved dearly but who had since passed away. During this time of grief, Ben came to the realization of what he should do with his own life: make beer. Using the gold his father had left behind, Ben purchased some brewing equipment. It wasn’t long after that he and Brian found themselves at an Irish pub discussing plans for their brewery and the ever important name.

It was with a single question and a moment of fruition they picked the name. Ben’s father was clearly his most influential person. And though as a child his dad hated being called Rusty, I am sure he’d be proud of the name and his son.

Brian’s influential name was an easy pick. Without much thought, he responded to Ben’s question with, “My uncle Bull.”

And there you have it — Rusty Bull Brewing was granted a worthy name.

Belgian Beer Styles with American Brewing Influence 

Rusty Bull Brewing is a 1,600-square-foot open concept taproom with a 15-barrel brew system. The building was once a piano warehouse. With the help of friends and family, Ben and Brian transformed the location by hand. From the tables, to the lights, to the bar, to even the couches that Ben’s mom purchased, Rusty Bull Brewing is a dream turned reality through hard work, love of family and friends and a passion for beer. The brewery also boasts an outdoor beer garden, private event space, and food truck parking right out front.

(COOK WITH BEER: Belgian Chicken Waterzooi)

Irish roots and a love of Belgian beer is at the center of Rusty Bull’s philosophy and their brewing. The brewery’s eagerness to support the local economy has already earned them a following in their first few weeks of opening by hosting Paint and Pint Nights, yoga, food trucks, and local music three nights a week. Ben spoke of all that Guinness Brewing had done for the people of Ireland, uniting them in joy around a tasty pint. Even as a small craft brewery, Ben aspires to do similar things for North Charleston.

Belgian beer styles are the core inspiration in their brewing but even their Dubbel Trouble, a Belgian-style Dubbel, has American brewing influences. These two friends are personable and passionate brewers who are working to create another beloved neighborhood brewery in the Charleston area. They are most excited to be a part of North Charleston’s revitalization.

The post Motivated by Nostalgia, a Former Pastor and Former Mechanic Open a Brewery appeared first on CraftBeer.com.