Originally from Mt. Airy, MD, Grant attended Shepherd University and later went on to attend West Virginia School of Pharmacy where he graduated in 2014. He has been homebrewing at his home in Star Tannery, VA for the better part of 4 years along with his wife Meghan and son Owen.



What’s Pouring?

On Tap:

Phantom Banter – Imperial Oatmeal Stout conditioned on vanilla beans, Indian Monsoon Malabar coffee, and aged in a bourbon barrel

Thicc – IPA brewed with heaps of flaked oats, hopped intensively with Azacca, Eureka! and Columbus, dry hopped with the like, and conditioned on Keitt Mangoes

Barrel #20 Barleywine – Traditional English Style Barleywine aged in a bourbon barrel from River Hill Distillery in Luray, VA

Fernweh – literally translating to, “distance pain” aka “reverse homesickness,” is a traditional german dunkelweizen brewed with a majority of german wheat malt, dark munich malt and german hallertauer hops.


Counting from Infinity – French Saison base of Counting to Infinity, flavored with Amarillo and conditioned on blackberry puree and vanilla beans

Big Oak  – Imperial Stout brewed with American yeast and hopped with Centennial and Cascade

In the Works:

Street Pappy – American Wheat Ale with a 50/50 blend of Bohemian Pilsner and Red Wheat Malt, Caramelized Local Honey, and gently hopped with Simcoe and Amarillo in the kettle and dry hop.


Golden Sour Split Batch – 10 gallon batch of golden sour with two different mixed cultures 1) Wyeast Roeselare Blend 2) Omega Yeast Labs Bit O’ Funk (two belgian sacch strains and Brettanoyces Bruxellensis)