After going to the Fayetteville Visitors Center to pick up our handy-dandy Ale Trail passport and then checking out a few bonus stop breweries on the Fayetteville Ale Trail, we found ourselves at Fossil Cove Brewing just as they were opening up for the day. Their founder and head brewer, Ben Mills, spent time with us spilling details about the dino-themed brewery before two Arkansas-based bloggers met up with us there for a drink; Woo Pig Brewey! and Fayette Brew. Fossil Cove offers one-off brews that are only available in the taproom and they were also the first brewery in the state of Arkansas to release a sour beer. We thoroughly enjoyed our time at the brewery thanks to the unique environment, tasty beers, and great people, so do yourself a favor and check out all the information below then make a trip to Fayetteville to check them out!
Immediately after leaving COOP Ale Works back in mid-May, we drove across town to meet with the guys at Roughtail brewing. When we arrived, co-owner Blaine Stansel greeted us before having to commit to a 12th Round challenge that involved their 12th Round Strong Ale and 12 minutes of time. It was quite entertaining, so we were all in a good mood the rest of the time. While chatting with him and the other co-owner, Tony Tielli, we learned all about Roughtail’s business model, beers, and history. There are many attributes about the brewery and beers that are quite unique, so we can assure you that Roughtail Brewing will satisfy your thirst whether you’re trying them offsite or at the brewery. A new taproom was opened quickly after laws changed to allow breweries to pour samples, so stop by and tell them hi for us when you’re in town!
After taking a short break back in our home town of Dallas, TX, we started off our second leg of the trip by heading north into Oklahoma to visit COOP Ale Works in Oklahoma City. While there, we spoke with co-founder JD Merryweather about the brewery; he told us that COOP had just celebrated their 5 year anniversary about a week and a half before our visit. To celebrate the occasion, they held an event that included live local music, food trucks, and over 20 beers on tap. We were also informed that the brewery has six year-round flagship beers – F5 IPA, Elevator Wheat, Horny Toad Blonde, Native Amber, Gran Sport Porter, and DNR Belgian-style Dark Ale – but they also do a lot of small batch recipes and firkins. Later on, JD (who is also President of the Oklahoma Craft Brewers Guild) gave us insight into beer and breweries in Oklahoma before we had to head to our next stop!
Our first Arkansas brewery visit back in May (2014) was to Vino’s Brewpub in Little Rock. We met with Josiah Moody who was the head brewer at that point in time, but he has since moved on to his own project as a gypsy brewer under the tag Moody Brews. Josiah informed us about all kinds of cool things Vino’s has done, like hosting live music multiple times a week from local bands as well as bigger acts like Queens of the Stone Age. A cream ale, pale ale, IPA, and stout are the four year-round beers they offer for you to enjoy with their excellent pizza, but they also have specialty releases such as the blood orange saison we tried. The environment at Vino’s is top notch and we highly recommend a trip there next time you’re in Little Rock!
After spending time in Nashville, we made our way down to Memphis in order to visit with the owners of Wiseacre, brothers Kellan and Davin Bartosch. They were not open to the public that day, so we spent some time chatting with them about their brewery and their different beers. Following that, Davin walked us around the facility and told us all about his previous experiences with brewing (including stints at the Siebel Institute of Technology in Chicago, IL & Doemen’s Academy in Munich, Germany) as well as the current methods he uses at Wiseacre. The brewery has amazing artwork on the walls and keeps things fun by hosting activities like karaoke, foosball, and an Oktoberfest. Their beer can only be found in Memphis currently, so if you want to pick up some cans, bottles, or growlers, you’ll need to visit the area to do so (and we recommend you do). Ananda IPA and Tiny Bomb American Pilsner are the two staples that can be found year-round, but they offer a ton of other specialty beers throughout the year that you won’t want to miss out on!
After leaving Jackalope Brewing Company in Nashville, TN, we drove a whole quarter of a mile down the road to meet with the people of Yazoo. Neil McCormick, who is their Sales and Marketing Manager, spent a significant amount of time with us showing off the brewery and going into detail about what makes Yazoo unique. Afterwards, he even acted as our tour guide of the city which made our time there about 10-fold better than most other places we have been. Below we go into detail about all of the events they hold (like Embrace the Funk and an adult-sized big wheel competition), the past, present, and future state of their business, beers, and much more. We cannot thank everyone at Yazoo enough for such a great time and hope to come back soon!
As we neared the end of our fourth month on the road, we made the trek from Louisville, KY down to Nashville, TN and met with the owners and staff of Jackalope Brewing Company on a hot Tuesday afternoon. We spent some time talking to them about their business, indulged in some of their brews including Thunder Ann American Pale Ale fresh off the canning line, and then they let us have some of the pizza they had ordered! Jackalope was the first all-female owned brewery in Tennessee and Robyn Virball & Bailey Spaulding have done some amazing things with their business, with the help of Steve Wright who was brought on as a third owner. This brewery was also the first one to use cans in Nashville, comes out with new rotators every 6 weeks or so, holds multiple events throughout the year (including an anniversary celebration and a Bruce Springsteen-focused festival), and also shares their building with a coffee shop. Under the slogan ‘Drink Legendary’ they have been able to brew a plethora of unique beer options for you to enjoy, so be sure to drop in and say hi when you’re in town checking out the capital of Tennessee – America at its best.
After visiting Against the Grain in Louisville, KY, we made the short drive over to Apocalypse Brew Works. Co-founders Bill Krauth, Leah Dienes, and Paul Grignon opened up the taproom (which they call “The Fallout Shelter”) on May 11, 2012 with the 3 1/2 barrel system they are using today. We spoke to Leah, the head-brewer, while sampling their brews and learned all of the information found below – including the fact that Leah is an active BJCP judge. Between the three co-founders, there is over 40 years of homebrewing experience which helped them open the taproom with 10 beers on tap and maintain that number since. Also, if you happen to be in the area when the world gets taken over by zombies, keep in mind that the brewery makes for a nice Apocalypse bunker since they can lock the razor wire laden gates to keep the zombies out; hence their motto “Drink Beer Til the End.”
During our time in Lexington, KY, we received multiple recommendations to check out Blue Stallion Brewing company. We originally made our way over there on Saturday night and then went back the following day to speak with co-founder Jim Clemons. Blue Stallion is currently the only brewery in Kentucky distributing lagers, which became a focus of head brewer Nico Schulz after getting his brewing start in Germany and then attending the Siebel Institute of Technology in Chicago, IL. Blue Stallion has a principal focus on traditional German lagers and English ales featuring traditional and proper glassware to pair with each style; they do not make any American styles. The taproom features a bar taller than any we have experienced in a space that used to house an old iron working studio. We had an incredible time there both days and thoroughly enjoyed all of the beers we got to try, including a collaboration they did with Against the Grain called All Funked Up Berwynnerweisse.
Our final brewery visit in West Virginia was to Charleston Brewing Co located in the city with the same name. The head brewer, Ryan Hastings, was unfortunately in Ohio at the time of our visit so we were not able to meet him in person; however, he kindly chatted with us over the phone for about half an hour before we went inside to check out the brewery. He told us that they use a ten hectoliter high efficiency brewing system (HEBS) from I.D.D. Process and Packaging which features a mash filter rather than a traditional lauter tun. We also learned that a different business, Black Sheep Burrito & Brews, occupies the same space and manages the entire restaurant. Though beer is brewed on site by Charleston Brewing Co, it is then sold and ‘distributed’ to the restaurant for serving. Beers are listed according to three flavor categories – malt driven, hop driven, or yeast driven – and there are 16 taps in the restaurant as well as cask conditioned ales available. We spent a good amount of time there sampling their brews while we munched down on some amazing brunch and definitely suggest that you do the same when you’re in town!