Brew News

The new beer alcohol regulation in SC resulted in a building frenzy. Two new operations, both near the coast, are nearing completion and a third has added significant tankage to increase productivity.

Following graduation in 1998 from the American Brewers Guild, a California institution, SC native David Merritt spent his formative brewing years with Charleston’s Southend Brewing, briefly, before migrating over to Palmetto, a Charleston micro. He and wife Jaime, who hails from NJ, have spent much of the past two years pushing the Pop the Cap effort in SC. And now with high gravity beers to boost their effort, the couple is off on a new venture- a North Charleston micro called Coast Brewing. Located on the site of the old navy based in the Noisette community, the couple chose the area because of its “sustainable community ideas and because, well, it’s a neat area with lots of history.” The Merritts hope to run the brewery as they do their lives: “Simple (we try), local and organic when possible,” and will use all organic malt and, when possible, organically grown hops. Coast beers, starting with Hop Art IPA and an as-yet-unnamed kölsch, should be available in September in kegs, hand-filled 22-oz bottles and growlers-to-go.

In a 2002 interview, Merritt emphatically responded to a question about commitment: "If you're not in brewing for the long run, you're not in it. I do it because I love it." That passion is further confirmed by the fact that Merritt will stay on at Palmetto as head brewer, working with a full-time brewing staff of two, augmented by volunteers at bottling time. The 13-year-old micro, where he’s worked since 2000, recently added a 50-barrel bright tank and two similarly sized fermenters. With more kegs on order, the Palmetto staff is looking forward to the luxury of brewing seasonal beers again.

Maybe his last name (and his German and Irish heritage) had something to do with it. Maybe not. While working in a corporate environment near Chicago, Josh Brewer’s passion for brewing was kindled by the gift of a homebrewing kit. And now, nearly 15 years later, Brewer’s Brewing is under construction in Beaufort, SC. But not without some dues paying. Intrigued by the process, Brewer first volunteered for grunt work at a Barrington, IL brewpub, which eventually evolved into a part time job. He soon found himself in Belize making wine for an American-owned restaurant, but grape extract didn’t keep Brewer satisfied for long. An opening at small Hilton Head Brewing beckoned, though he soon drifted 15 minutes south to work for Moon River in Savannah. Owned by Brewer and local architect Alexia Chianis, Brewer’s Brewing is located in the new Jean Ribaut Square at the Beaufort Town Center in Beaufort, SC. A seven-barrel brewhouse will keep six staples – including Whale Branch Wit, Old Point Organic Pale Ale and Parris Island Oatmeal Porter - and one high gravity seasonal on tap. Making the most of its location next to a Hilton Garden Hotel, Brewer’s will open early with fresh roasted Kona coffee, pastries and scones. The facility will be as green as possible, from VOC-free paint to no-flush urinals to bio-based building materials. Monetary assistance in the venture came from an unusual source: Brewer’s Brewing was the Grand Prize winner of Dogfish Head’s national “What Dream is Brewing in You?” (See the video at whatbrewareyou.com/contest.php). Though it’s just a drop in the bucket, that $10,000 seed money has been put to good use. Brewer’s Brewing should open later this year. And yes, Dogfish Head owner Sam Calagione will be invited to the grand opening.

The Georgia Department of Revenue is up to dirty tricks. On the heels of the grand opening of Atlanta Brewing’s new Tasting Room and the advent of Athen’s under-construction Terrapin Beer, the regulators are considering changing the rules for brewery tours. Though opposition from brewers and fans has been very loud, a limit on the number of pours and quantity may be imposed. Though the original draft (no pun intended) called for a maximum 2-oz pour with a limit of 16-oz per person, the final ruling could be increased to 24-oz. Along with the aforementioned breweries, Sweetwater Brewing, the state’s largest micro, has been a leader in the fight. The rule, if enacted, will harm brewery tours and the State’s beer business.

Copyright 2007 Tucker Productions Inc.