About

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.

My brewing philosophy is accentuating flavor and aroma through more proven methods beyond empiric evidence and speculation.  I have a passion for aromatic and full flavored styles of beer ranging from creamy IPA’s to puckering fruited sour beers.  I have had the best experience discussing my successes and most importantly my failures with the members of my homebrew club The Shenandoah Valley Homebrewers Guild located in Winchester, VA.  You can find us on facebook and instagram as well as our website where we stay up to date with club events, meet ups and local competitions.  Check it out!

Shenandoah Valley Homebrewers Guild
SVHG Instagram: @shenvalleyhomebrewers
SVHG Website: http://www.shenbrew.org

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What’s Pouring?

On Tap:

Cortana in Rampancy – Big, soft and fluffy double IPA brewed with heaps of flaked oats and pounded with Simcoe and Galaxy in the kettle and dry hop.

False Prophet (Pastry) – Dark barleywine brewed with a touch roasted malts, English yeast and conditioned on toasted coconut, vanilla beans, and coffee.

Bottles:

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

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

On Deck:

Apricot.jpeg – Berliner Weissbier conditioned on apricots

Blackberry.jpeg – Berliner Weissbier conditioned on blackberries

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)

 

In the Works:

SVHG Barrel Project – Club collaboration Old(e) Ale aged in a brandy barrel from Mt. Defiance Distillery

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) with bottle dregs from Jester King, The Rare Barrel and Pen Druid

Red Sour – red sour base split with East Coast Yeast’s Bug County blend and Bootleg Biology’s Sour Weapon L (lactobacillus plantarum) + Funk Weapon #1 (Brettanomyces Bruxellensis).