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.


 

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What’s Pouring?

On Tap:

Street Pappy – American Wheat Ale with a 50/50 blend of Bohemian Pilsner and Red Wheat Malt, caramelized local wildflower honey, and gently hopped with Simcoe and Amarillo in the kettle and double-dry hop.

Bottles:

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

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:

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

Farmhouse/Sours:

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)