I can’t think of a better way to start a Louisville, KY experience than to go to a brewery that uses bourbon barrels from Kentucky and is connected to a ballpark . That is exactly what Against the Grain is, but they are so much more than that – our experience there was incredible. Co-owner Sam Cruz met with us on the gloomy, near-tornado-storm-but-nothing-actually-happened Monday and was able to tell us about their constantly changing beer selection, on-site malt smoker, broad distribution, multiple collaborative efforts, and more. Their brewing equipment is located on the second and third floor, which is visible through glass panes for your viewing pleasure from the bottom floor where the taproom and dining area are located. With so many experimental styles and a warm, welcoming staff, this is a destination that you cannot miss out on!
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!
After getting in touch with Mark, the owner/ head brewer/ sole-operator of Relic Brewing, we visited with him on a rainy Tuesday morning. The brewery was not open to the public that day, so we talked with him while he kept himself busy brewing away. Mark is very well traveled and has been to over 50 countries across the world, so we first spent some time talking about our travel experiences. He ended up ordering a pizza later on, so we all indulged while tasting some of his unique, delicious, small-batch beers and talked about which breweries we need to visit later in our trip. If we weren’t on such a tight budget, I would have definitely walked out of there with some of the artwork hung in the taproom for sale, but alas, we are, so we said our goodbyes and ran out to the van in the rain.