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!
Our last brewery visit before returning home to Dallas for the first time since we left at the beginning of the year was to Stone’s Throw Brewing in Little Rock, AR. The co-owner we had been in contact with, Ian Beard, is a historian who was away for a conference about the Civil War, so we spent the day talking with Lindsay Brown and Devin Foster in the taproom. While there, we found out that the four owners were previously in a homebrewing group together and won multiple awards at competitions before deciding to open up Stone’s Throw with a 3bbl system. The brewery is located in the MacArthur Park Historical District of town, so extra steps had to be taken in order to open their business in the location it resides. Currently they offer eight beer taps – some of which are rotating local & regional guest taps – as well as different meats, cheeses, and regularly scheduled food trucks. Do yourself a favor and pop in the next chance you get and, if possible, walk or bike there to get a discount!
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 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.”
Our stay in Lexington, KY led us over to Country Boy Brewing on a Sunday afternoon. This brewery has a rugged feel both inside and out on their back patio and completes the mood with country music playing in the background. There are 24 tap handles at the bar: 11 of which were in-house Country Boy brews that ran the spectrum from a blonde to a gose to a barrel-aged stout during our visit, while the other 13 were guest tap handles from various breweries in the area as well as across the country. These guys have made themselves stand out by barrel aging beers right from the start, doing collaborations with multiple other breweries, and even growing their own peppers to add to their beers. The bartender, Zac, will help direct you in the right direction for your tastes and mood, so don’t miss out on a trip to their taproom!
Our visit to Jackie O’s was top notch and ended up being the longest one we’ve had yet, as we spent just over 12 hours talking to their owner, brewers, and other staff between our visits to the new production brewery and the original brewpub location downtown. This growing Ohio brewery has many unique things going on, like having their own farm offsite to grow ingredients on, multiple bottle releases every year, expanding barrel age and sour programs, and more; all of which you can get more information about by reading below. Their brews are packaged in kegs, cans, and multiple sizes of bottles for you to purchase and share with your friends, growler fills are offered at the production facility tap room, and the brewpub has excellent food to pair with whatever you end up drinking. As of now, you can only find Jackie O’s beer in Ohio and in a few counties in Kentucky, so be sure to pick some up if you’re ever in the area!
Some of you might recognize Chestnut Brew Works from our List of 10 most memorable breweries that we put together, and there’s multiple reasons it was on there. Chestnut Brew Works opened in March of 2013 and is the passion project of Bill Rittenour. He is the sole employee of the two-barrel brewery, which is currently operating out of the stand alone garage of his private residence. However, during our visit he shared with us plans to expand into a seven-barrel brewery with adjoining taproom that would be moved to a space in downtown Morgantown. While attending nearby West Virginia University, Rittenour studied the blight of the American Chestnut tree (hence the brewery’s name) and following completion of his doctorate in Nebraska, moved with his family back to West Virginia where he began the brewery after becoming disenfranchised with his day job. This business exemplifies the do-it-yourself mentality we have witnessed within the craft brewing community throughout the country.
Rittenour is growing hops on the property and even shared plans to partner with the university in isolating wild yeast in hopes of creating a beer made with solely West Virginia ingredients. The brewery’s flagship beer, Halleck Pale Ale, can be found in draft accounts in the Morgantown area, but Rittenour constantly releases different brews ranging from Belgian wits to Jack Daniels barrel-aged imperial porters. We truly enjoyed chatting with him and drew inspiration from hearing about how his sacrifice and hard work has paid off in a growing business.