In our neck of the woods, the process of making alcohol has long been tucked away in a "hollar" and concocted under the cover of darknesss -- by the light of the moon. Of course, we can't say for sure, but an oak barrel or two may have been used in the process...
As we all know, the use of barrels to age beer has an important place in the history of brewing as well. So, with local traditions and brewing history in mind, we added a cellar to our brewery in early 2012 and began our barrel-aging program shortly thereafter.
A variety of barrel types are used including the popular Kentucky Bourbon and Tennessee Wiskey, but that's just the tip of the barrel. Wine, other spirits and new oak barrels are all employed to craft our aged brews.
Currently, all of our barrel-aged beers are served exclusivly at our Tap Room in Bryson City. Most are draught only, but on occasion we do release them in 64oz growlers and/or 22oz/750ml bottles.
Brewed year around and distributed throughout North Carolina. These craft beers are our most popular concoctions.
From the Rivers End Oktoberfest to the Hellbender Hefe, our Dam Releases come and go with the seasons.
A tribute to the epic foot trails (including the AT) and those who walk them end-to-end each year.