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:

Hubris – Double IPA with flaked wheat, Columbus and Citra in the kettle/whirlpool, dryhopped with Citra and a dash of Columbus.

Breaux Code – A Double India Wit Ale aka Double White IPA, brewed with Pilsner malt and a majority flaked wheat, fermented with a traditional belgian wit yeast strain and hopped like crazy with El Dorado, Simcoe and Amarillo.

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.


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

All Mouth, No Trousers  – Northern English Brown Ale with a menagerie of toasted malts and fuggle hops.

Counting to Infinity – French Saison brewed pilsner malt, flaked wheat, wildflower honey and Amarillo hops, then dry hopped with more Amarillo

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:

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 Keith Mangoes and Mango Nectar.

Fugue State – India Pale Lager brewed with German Pils and Munich malts, hopped heavily with Hallertau Blanc, Mandarina Bavaria and Nelson Sauvin in the whirlpool and dry hop.