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!
We spent the morning of Wednesday, 3/19/14 at Bluejacket in DC and then fought some brutal traffic as we made our way up to Flying Dog Brewery in Frederick, MD. We met with their director of communications, Erin Weston, who told us that Flying Dog originally started in 1990 as a brewpub in Aspen, CO then became a production brewery in Denver in 1995. After taking note that their facility was in dire need of repair and was too small for them to grow anymore, they made the decision to move their entire operation across the country to Maryland in 2006. There was about a year overlap when they were still brewing in Colorado and had begun brewing in Maryland, and that, coupled with the fact that they were able to mimic water profiles upon the move, lead to a seamless transition.