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:

Cortana – IPA brewed with heaps of wheat and oats, hopped with Galaxy and Simcoe in the kettle and double-dry hop


Blackberry Depth – A Robust Porter with a ton of blackberries!

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

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

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

In the Works:

Apricot.jpeg – Berliner Weissbier conditioned on apricots

Blackberry.jpeg – Berliner Weissbier conditioned on blackberries


Raspberry Berliner Weissbier – low gravity second runnings from a golden sour and wheat beer kettle soured with lactobacillus, fermented with a mixed sacchromyces culture and conditioned on wild raspberries from our property.

Saison Solera – Saison with bohemian pilsner, vienna, wheat and oats, fermented with the DuPont Strain and Bootleg Biology’s Brettanomyces Bruxellensis in a 15 gallon American Oak barrel (previously held bourbon from River Hill Distillery in Luray, VA)

Golden Sour  – golden sour ale split with WYeast Roeselare Blend and Omega Yeast’s Bit O’ Funk (Brett Brux)