Local Beer in Wake Forest, NC

Brewed with local Pecan smoked malt, dark but not ‘too’ dark with chocolatey notes from a blend of roasted malts. Pecan smoke is mild, so don’t be afraid to try it even if you’re averse to smoky flavors! Lagered for 10 weeks to get all the roast and smoke to really mellow and become cohesive.

Unfiltered lager highlighting a new ingredient to the brewing world that’s grown in eastern NC, black seashore rye! This rye is not spicy like German rye, and instead gives us bready notes with some slightly earthy undertones. The standout quality about it is the creamy, frothy body and persistent haze it contributes. It’s hopped like a Pilsner with Mittelfrüh and then lagered for 8 weeks.

Modern, dry, crisp and clear hop juice. Strata, Citra, and a little CTZ hops for clean balanced bitterness. This is the way we like it. This is the way you like it.

Collaboration with DSSOLVR and Cellarest Beer Project in Asheville. An experimental recipe with 40% black seashore rye grown in eastern NC, a new ingredient in the brewing game that we’ve found out contributes a big creamy frothy body. We went a little old school with a touch of dark crystal malt, and a blend of old and new hops for dry hop. “Deep cut” Cascade CGX and Krush.

We went extraterrestrial with some lesser known New Zealand hops for this one. Brewed with Wai-iti, Newzilla, and we threw some Citra in there too because there’s just always Citra in the hop boxes when we open them.

Annihilate your thirst! It’s better than water because its got electrolytes. We made a lightly wheated sour ale and fermented it on lime and pineapple. Then we added Strawberry, Orange, Clementine, and fruit punch Electrolyte powder making it the perfect juicy pre or post workout beer! It’s also good for your crops, it’s got what plants crave!

What can we say, we brewed this ale as close to style as we could. We can’t even take credit for it, this beer highlights the wonderful malty flavors of UK pub beers, mainly Maris Otter malt. A small addition of crystal malts add color and complexity, while roasted barley provides a little drying roastiness. Only an Irishman with wisdom from the Salmon of Knowledge would conjure up such a recipe.

Pilsner but with a small twist. Brewed to be light, crisp, dry and snappy. German malt and Saphir hops start off the recipe but then at the end of the boil we added New Zealand Pacifica hops which lends a soft citrusy freshness and noble hop character that keeps the whole thing still feeling classic.

The first variant of our “Cacao is my Safe Word” Milk Stout. Fermented with raspberry puree, then rested on Ucayali Peruvian cocoa beans we roasted in house. Chocolatey up front with a pleasant, sweet raspberry pop in the finish. Fun fact, the farmers who grew the cocoa use the profits to restore parts of the Amazon Rainforest that were deforested.

Don’t be a wanker! Have yourself a proper pint or three of this full bodied, chocolatey, roasty, and well balanced dark libation that’s only 4.0% ABV

So I have a surprise and it is possibly the best thing to potentially ever happen to anyone, anywhere in the history of the universe. Ladies and gentlemen, the world famous Li’l Sebastian. Inspired by our Johann Sebastian Springbock/Maibock, we used some similar brewing techniques but scaled it down into a smaller malt-forward lager. Once you taste it, you’ll know it’s not a pony, it’s a miniature horse.

Inspired by the empty hole in our hearts as we await the ‘26 Festbier release this fall, we needed something to scratch the itch of a malty, slightly bigger lager that still maintains good drinkability. Single decoction mashed and brewed with 50% Pilsner malt, the remaining 50% is a blend of Maris Otter, Munich, Vienna, and a touch of dark crystal malt. Hopped with German Perle, fermented as dry as we could get it and naturally carbonated during 6 weeks in a horizontal tank.

Classic German style wheat beer. 50% of this beer is made from wheat grown at Perry Family Farm in Rolesville four miles from the brewery and malted at Epiphany Craft Malt in Durham. Brewed the hard way, this went through five mash steps including two decoctions to get every bit of character these malts have to offer. Naturally carbonated and unfiltered.

The classic light and crisp German ale, drinks like a lager but with unique stone fruit, salt cracker and chalky aromas you only find in Kolsch. A special selection of malts and hops we don’t share with our other beers, a special yeast strain, tricky alkaline, and three week cold conditioning to settle into its personality makes this a one of a kind beer style we can’t get enough of.