June Princess

A native fermented sour rye ale brewed with North Carolina grown pilsner and heirloom rye malts. This hazy gold beer was fermented in North Carolina Tempranillo wine barrels and aged on apricots and locally harvested June Princess nectarines from Clemson University’s Musser Experimental Fruit Research Farm. The beer is fermented with a blend of SouthYeast […]

Dat Watermelon Weisse

An homage to our hyper-locally sourced Appalachian Wheat fermented with native yeast and souring bacteria unique to the Upstate of South Carolina provided courtesy of SouthYeast Labs. These juicy barrel-fermented weisse-beers are unapologetically unfiltered and 100% bottle conditioned with fresh fruit and raw cane sugar in each bottle.

Muriel

We brewed our rye golden ale with regionally grown rye malt and then fermented the beer in regional chardonnay barrels with our house native yeast blend. Over two hundred and fifty pounds of locally harvested muscadines were blended in after allowing the beer to age for nine months in the barrel.

Keowee

Keowee is a Cherokee word meaning ‘Place of the Mulberries’ and we think it fits perfectly for our 18 Mile Red sour ale aged on loads of locally foraged mulberries.

Punti

Punti is a darling pink sessionable sour ale with foraged blackberries and prickly pears and dry hopped with Experimental Grapefruit hops. 4.5% ABV, light, dry, tart fruity acids meld with these zesty citrusy hops. 

Pineapple Sour Session IPA

This is our native fermented golden sour ale aged on a massive amount of pineapple and then dry hopped with a copious amount of fruity, citrusy hops.

Walhallapeño

Our refreshing collaboration with Frothy Beard Brewing Co. in Charleston, SC is the perfect combination of a salty sour Gose mingled with the right amount of spicy & peppery heat from locally sourced and grown jalapeño peppers. It is oak fermented and soured with Lactobacillus isolated by SouthYeast Labs

Vale of Jocassee

Blended barrel-aged wild ale with regional malts, native yeast and aged in Dark Corner and Six&Twenty distillery barrels

Whiskey Sour

We aged our natively fermented golden sour ale with lemons and limes on oak from regional distilleries. This process results in a tart, refreshing, and explosively citrus ale with subtle whiskey barrel character. This unique regional ale draws its acidity from a strain of lactobacillus isolated by SouthYeast labs from opuntia fruit and a blend of yeast strains captured from Clemson University’s Musser Experimental Fruit Research Farm.

Source Series Opuntia

This is our 2017 GABF® Gold Medal winning native fermented saison brewed with North Carolina grown heirloom Wrens Abruzzi rye malt and pilsner malt. The souring bacteria used to make this beer was a strain of lactobacillus isolated by SouthYeast Labs from opuntia fruit in La France, SC. The beer was aged for 6 months in a Biltmore Cabernet barrel on the same opuntia fruit.