We're right in the center of town, in the dye building at the old Dixie Yarns Cotton Mill. Folks, this is Saxapahaw.
It’s the perfect mesh of Belgian-style brewing and southern Carolina charm. We’re in the heart of Saxapahaw, just around the corner from the Haw River Ballroom, The Eddy Pub and the Saxapahaw General Store, where Saxapahavians gather for food, drink and good conversation. When choosing our location, there was no other choice.
Our 3000 square feet of space houses a 10-barrel system with lots of extras. It’s just big enough to keep up with demand, but nimble enough to let us do more creative things with hops, malt, different yeasts and tons of fresh, local ingredients—supported by friends in our Farmhand Exchange program.
We’re maturing some of our recipes in American and French oak barrels sourced from local wineries and distilleries. Some of them have commercial or cultivated wild yeasts, bacteria and other "bugs" that you just may not find in too many other places. And some, like our sour beers, will beautifully age for a year or more before we package and release them.
The building itself supports our mission of being local, sustainable and socially responsible. We've got all kinds of gadgets like solar panels to help preheat our brewing water, and geothermal heating to control the temps in our tasting room. Want more info on what we're doing to brew more responsibly? Check out the Local & Sustainable section of our website.
We hope you'll come by for a visit soon—we can’t wait to share a beer with you and show you what we’ve created! Cheers!
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Our Current Tap List (updated 1/14/16)
Belarus Blood Red IPA // 8.1%
Beautifully copper hued with just the slightest sweetness for balance, this hop-forward Red India Pale Ale offers up a wonderfully aromatic bouquet of lovely hop flowers.
Brah’klava // 11.1%
Brewed in collaboration with our friends at Bluejacket in DC and Starpoint in Carborro to celebrate Beer Study’s third birthday, this baklava-inspired Belgian Golden Strong was brewed with a sizable portion of honey malt, 300 pounds of roasted pistachios, green cardamom, ceylon cinnamon and a touch of rose water, then aged in bourbon barrels for over six months.
St. Benedict’s Breakfast Dubbel // 7.2%
Our dry, crisp traditional Trappist-style dark ale, brewed with cocoa nibs, flaked oats and two types of fresh roasted coffee beans from our friends at Muddy Dog in Morrisville.
Regent’s Rye Tripel // 7.8%
A dry, spicy, subtle take on the traditional Trappist-style golden ale, made with 100% NC-grown malted barley and rye from Riverbend Malthouse in Asheville.
Rusted Plow Farmhouse Saison // 4.8%
A bright, funky, rustic farmhouse saison, brewed with barley and wheat from Riverbend Malthouse in Asheville, aged for nine months in our French oak foeder, then dry-hopped with a blend of Sorachi Ace & Centennial hops.
Belgian Chocolate Rye Stout // 7.8%
A deep, rich Belgian-style sweet stout brewed with flaked rye, chocolate malt, milk sugar and a touch of both sassafras & licorice root.
Single Hop Saison: Green Magic // 6.7%
Another in our “experimental hop” series, this clean saison offers up aromas described by the farmer as “kiwi, kumquat, hints of lychee & paprika”.
Communal (A Table Beer) // 4.4%
Fermented directly in oak barrels with a dozen different strains of Brettanomyces, our table beer is brewed with toasted amaranth and caramel malt for a complex, funky finish.
Newlin’s Original Belgian Oatmeal Pale // 5.2%
Big hop-forward nose with a smooth, subtle bitterness & a silky mouthfeel from an addition of flaked oats in the mash.