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

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)