KICKED KEGS

2020. Aged in Basil Hayden Barrels. A wintery version of our Charming Devil. This lightly bittered beer will warm your heart with its caramel, raisin, and fruity aroma and flavor. You may be wondering where the beautiful color of the beer comes from. We like to credit the dark candied syrup incorporated into the boil. It's not too sweet though! The Belgian Strong Ale yeast finishes it drier than you might expect. Like the Charming Devil, this one is more dangerous than it tastes.

What does peach, cinnamon, and lactose combined in a kettle sour taste like? Like biting into a crunchy peach cobbler. The lactose (aka milk sugar) with the peach and cinnamon balance out the sourness of the beer to create a delicious experience for your tastebuds.

Scott Salamone's winning recipe from our homebrew competition in February 2020 that is light, crisp, and refreshing. The Hallertauer Mittelfrueh hops will provide a lightly flowery and spicy aroma but the body of the beer comes from the Vienna malt. We think you'll enjoy this American twist on a German classic.

Aged in Cabernet Sauvignon Barrels for 9 months. A wintery version of our Charming Devil. This lightly bittered beer will warm your heart with its caramel, raisin, and fruity aroma and flavor. You may be wondering where the beautiful color of the beer comes from. We like to credit the dark candied syrup incorporated into the boil. It's not too sweet though! The Belgian Strong Ale yeast finishes it drier than you might expect. Like the Charming Devil, this one is more dangerous than it tastes.

Our Butter Go Nuts after sitting in Basil Hayden barrels for over 12 months. Our peanut butter porter is full of peanut butter powder and cocoa nibs added during the boil and in secondary to give it a nice resemblance to a Reese Cup. If you like a punch of peanut butter to the nose, we recommend getting the beer served with regular beer gas. If you like your PB creamy, try it on nitro!

We took Cenotes (our Mexican lager) and kicked it up a notch by aging it in Tequila barrels and then adding Sea Salt and Lime to it.

We barrel-aged our Charming Devil in bourbon barrels from Charleston distillery High Wire for 9 months to give this already surprising smooth, high ABV beer another dimension. We love the character the bourbon barrel gives to the beer and we think you will too!

Aged in Brandy barrels for over 12 months. This Belgian Tripel is very easy drinking and has a dry finish with subtle flavors of fruit and honey. To give this beer a fun IRBC twist, we added 60lbs of honey during fermentation.

Aged in Heaven Hill Bourbon Barrels for over 12 months.
Silky-smooth, calming and refreshing with light roasty notes. We love the outcome of the 5+ hour boil, light carbonation, and lactose, which gives the beer a cream flavor and mouth feel, combination. It's so creamy and smooth you may even mistake this beer for a nitro!

Aged for over 12 months in Rum Barrels- Barrel Aged Night Dive is silky-smooth, calming, and refreshing with light roasty notes. We love the outcome of the 8+ hour boil, light carbonation, and lactose, which gives the beer a cream flavor and mouth feel, combination. It's so creamy and smooth you may even mistake this beer for a nitro! We wanted to give it a summer and island vibe so we added pineapple puree and coconut!

Tropical Storm, our Tropical Stout, aged in bourbon barrels for 6 months. The perfect combination of tropical, chocolate, and roasted flavors in a single glass. We used Warrior hops for bittering but the Midnight wheat balances it out nicely. The Citra and Amarillo hops used during the whirlpool combined with Voss Kveik yeast gives this beer a little touch of tropical paradise in a stout form.

Our first lager on draft! A crisp, smooth, lager with a malt-forward profile from the pilsner malt. We let it lager for 6 weeks in the fermenters before putting it on draft. This inviting, refreshing beer is perfect for a hot, Charleston summer day and is named after our late husky, Bella.

You asked, we crafted. Here is the American Brown Ale ya'll have been asking for! This Brown Ale was created with mostly Maris Otter, some Two Row, and pinch of chocolate malt to create a smooth and surprisingly crisp beer. The Cascade hops add the right about of bitterness to round it all out.

We split our first kettle sour and added raspberry puree to this half to create a sweet and sour, well balanced beer. At just 5% ABV, you'll find this beer quite refreshing on a hot summer day.

Brewed in collaboration with The Bearded Ax in Park Circle. The juiciness of blood orange plus a bright and refreshing blonde ale creates a beer you'll keep coming back to! This beer will quench your thirst while satisfying your fruit fix and is perfect for a hot summer day.

A fruitful kettle sour with blackberry and pomegranate. The combination of tart fruit, sweet lactose, and sour lactobacillus brevis makes a well-balanced beer for sour lovers and non-sour lovers alike.

A juicy, hazy IPA brewed in collaboration with Brave Noise.

This 6.9% Scottish Ale is perfect to warm you up in the winter months.

Our Peanut Butter Porter with an extra dose of cocoa nibs plus toasted coconut gives this beer a chocolatey, toasty, sweetness. While each flavor can be enjoyed on its own, we love the way they come together in this well-balanced beer.

Our peanut butter porter is full of peanut butter powder and cocoa nibs added during the boil and in secondary to give it a nice resemblance to a Reese Cup. If you like a punch of peanut butter to the nose, we recommend getting the beer served with regular beer gas. If you like your PB creamy, try it on nitro!

Want to give your tastebuds an electric shock of the Caribbean? This juicy IPA combines Zeus, Cashmere, and Sabro hops that will remind you of a Caribbean drink while relaxing the beach. It's dry hopped with Cashmere and Sabro to remind you that it's a beer and not a fruity cocktail.

This Imperial Stout was brewed with a massive amount of Maris Otter grain to provide a biscuity base. Chocolate and Roasted Barley provide the color and the light roast, coffee, and chocolate characters. These are balance out with East Kent Golding hops and California Ale yeast.

Watch out! The charming devil will get you. This Golden Strong Ale doesn't drink like a 9% but as a dry, smooth, golden ale. We added 75 lb sugar during the boil and let it ferment for a month to until it got to exactly where we wanted it.

Brewed in collaboration with our good friends at Clock Tower Taproom in Simpsonville, SC. This hazy IPA checks all of the boxes we look for in a floral, juicy, IPA.

The Maris Otter grain provides a beautiful biscuity backbone, while crystal malt grains provide color and flavors of caramel and toffee. We added a sprinkle of black barley for color and a little bit of roast. To balance it all out, we added a single bittering dose of East Kent Goldings hops. This beer is served on nitro to add a fun, creamy texture.

The new and improved 'Pelican Plunge'. A very similar recipe with Cascade and Centennial hops but we dialed back the Crystal malt to subdue the sweetness and create a more balanced pale ale.

This French Saison is balances Pilsner, Vienna, and Wheat malts with Willamette and Styrian Golding hops to create a fun, clean, and dry Saison.

Gili Isles is a Dunkles Bock that is perfect for this fall weather. This beer's rich maltness has characters of toastiness, caramel, and almost nut like flavors. It is balanced out with larger yeast to produce a complex fall beer.

Hop forward with notes of citrus and pine from Amarillo and Centennial hops, this beer is more bitter than a standard IPA. Behind the hops, you'll notice light caramel and biscuit added by the grain to create this big, bold, West Coast double IPA.

Halocline is a juice forward Oat Cream IPA. We used a pinch of Amarillo to give a little bit of bitterness to balance out the tropical fruit notes from Nelson Sauvin and Citra hops. We also used malted oats help create a uniquely smooth mouthfeel.

This easy drinking 8.3% Belgian Tripel has a dry finish by subtle flavors of fruit and honey. To give this beer a fun IRBC twist, we added 60lbs of honey during fermentation.

This P.O.G. kettle sour (Passion fruit - Orange - Grapefruit) is as delicious as the Hawaiian juice puree added to it. Named after the Hawaiian state fish, one sip will make you feel like you're enjoying the pint on the beaches of Kona.

We partnered with Boone Hall Farms again, this time for blueberry season! We added 210lb of their hand-picked blueberries to our Belgian Wheat to give it a fresh and fruity twist. Don't let the color fool you into thinking you're drinking Razzle Mania - one sip and you'll taste the blueberry deliciousness.

An IPA full of fruity flavor, partially from pineapple puree and partially from the Norwegian Voss Kveik yeast, which gives off fruits notes as it ferments at higher temperatures. We let the beer free rise and ferment at 86 degrees and used Nugget, Warrior, Amarillo, and Simcoe hops to round out the flavor profile. This beer is named after the Pineapplefish found in Australia. The armor-like scales of the fish resemble a knight's armor and…a pineapple!

This Italian Pilsner is clean and crisp and a great beer as we start to see some warmer weather. The Spalter and Saphir hops pair perfectly with our house lager yeast.

For our third anniversary, we created a special limited edition of our first Hazy IPA (Mola Mola). This edition was hit with an additional dry hop of Galaxy. We have a limited amount on tap and in 4-packs.

This silky and smooth IPA will make you come back for more with each sip. We used Amarillo for bittering but it's well balanced with Cashmere and Idaho Gem hops (two of our current favorites!). The soft mouth feel comes from the malted oats and the creaminess is the result of lactose (milk sugar) added during the boil.

A juicy IPA using Mosaic, Amarillo, and Zeus hops. Aroma from the Mosaic and Amarillo hops will give off a dank scent. The Zeus hops add a bit of bitterness that balances out the juice character. Sometimes it's hazy, sometimes it's not, but it always tastes delicious!

The sister beer to Monona. Mango puree was added to the other half of the kettle sour to create a similar yet very different beer. The combo of the sweet fruit and sourness creates a beer that quenches your thirst but then keeps you coming back for more.

The winning recipe of our 2022 Homebrew Competition. All beers submitted to the competition had to use Kveik yeast. Diane Mott's British Pale Ale was the unanimous winner!

As Doppelbocks were traditionally brewed by monks in Munich, we thought it fitting to start with Light Munich malt and balance it out with some Pilsner and Blank Prinz malts. We used just enough Styrian Goldings and Hallertauer Mittlefrueh hops to balance out the large grain bill. We used our house Oktoberfest yeast to produce a 9% winter sipper that will deliver tastes of sweet biscuits, plum, raisin, and prune.

A well-balanced, fruity kettle sour. We added passion fruit puree to this kettle sour to give it a punch of tropical fruitiness to balance nicely with the sourness from the lactobacillus.

Silky-smooth, calming and refreshing with light roasty notes. We love the outcome of the 5+ hour boil, light carbonation, and lactose, which gives the beer a cream flavor and mouth feel, combination. It's so creamy and smooth you may even mistake this beer for a nitro!

We tried something a little different and put a West Coast IPA on our nitro tap. The bitterness from the Zeus, Cascade, and Amarillo hops are mellowed out by pouring the beer on nitro and the reduced carbonation makes the beer crushable in the summer and leaves you with a silky, smooth mouthfeel.

We took the term Juicy IPA pretty literal with this beer by using Idaho Gem hops. Combined with the Mosaic hops, you'll notice fruit candy (like Juicy Fruit), citric grapefruit, and some mango on the nose and in the taste. We used flaked barley and oats to give the beer the right mouthfeel and added 55lb of wheat malt to make it hazy. Fermented out with London Fog yeast, it all comes together to make a delicious gem of a beer.

Just like a Parrotfish loves grazing on the coral reef, you're going to love grazing on this sessionable, juicy pale ale. Cashmere and Amarillo hops create the juiciness of this beer and cut through any bitterness left behind from the Zeus hops. Coming in at ~5%, it's an easy drinking beer.

We started with a traditional Belgian Wit beer with coriander and bitter orange peel and added a local twist by adding peaches grown and prepared by McLeod Farm and Boone Hall Farm to create this seasonal sipper.

Don't let the lower ABV of this beer fool you. It's packed full of flavor! Citra and Simcoe provide a juicy, citrus flavor and are preceded by Zeus as the bittering hop. Torrified wheat and flaked barley and oats during the mash give this beer a smooth mouthfeel and haziness, not unlike a hot summer day in which this beer will be best enjoyed!

You'll chase after this beer with the same intensity a pelican will plunge into the water to get its next meal. Our Pelican Plunge Pale Ale was brewed with Cascade, Zeus, and Centennial hops and then dry hopped with more Cascade.

A wintery version of our Charming Devil. This lightly bittered beer will warm your heart with its caramel, raisin, and fruity aroma and flavor. You may be wondering where the beautiful color of the beer comes from. We like to credit the dark candied syrup incorporated into the boil. It's not too sweet though! The Belgian Strong Ale yeast finishes it drier than you might expect. Like the Charming Devil, this one is more dangerous than it tastes.

Our pale ale brewed with Cascade and Centennial hops. We wanted to change it up with this batch though so we added pineapple puree to the beer during secondary.

Did you enjoy our Sheep for a Wheat Belgian Wheat and want to step it up a notch? Or maybe you're craving something fruity today? Either way, this beer is for you. We took our Belgian Wheat and added raspberry puree to give it a little razzle dazzle. Wine drinkers looking for a beer that's low on bitterness and has a hit of fruitiness - this beer's for you!

Named after the whale shark, the largest living fish, this is our biggest beer yet! We maxed out our mashtun to brew this barleywine with 735 lbs of grain. What makes this beer even more unique is our use of the Norwegian Kveik yeast to give it tropical fruity notes. This beer tastes great now but will taste even better if you pick up a bottle and let it age for up to two years.

This 6.5% Belgian Dubbel is perfect for fall weather. It's aroma is complex with rich malty sweetness. It's flavor has a malty sweetness, and hints of raisin and dried fruit that are balanced with a moderate hop character that goes perfectly with the Belgian Yeast strain.

In celebration of the cooler weather coming our way, we released our first Marzen, Sharktoberfest! This amber-brown lager highlights the toasty and bready characters of Maris Otter and Munich grains and finishes crisp and clean. This beer is perfect for fall in Charleston because it is light enough to drink in the sun during the day and malty enough to drink around a campfire at night.

A dry saison brewed with Voss Kveik, a special Norwegian yeast that ferments at much higher temperatures (70-100 degrees) than other yeast. We let this free rise to 86 degrees during fermentation to bring out the orange and citrus flavors you taste - that’s all from the yeast!

Our 2021 Brewster beer- brewed by women here in Charleston - is a Hazy Pale Ale brewed with the Pink Boots hop blend, Cashmere, and Citra Hops. The final product is a tropical fruit forward, easy drinking pale ale. $1 from every pint sold will go to Junior Girls Day Out- a local charity that aims to educate, enrich, and empower girls with programs for girls ages 4-14. THANK YOU to all the ladies who helped us brew this amazing beer- we think you're going to love it! 

Coming soon

Our first hazy beer fermented with Voss Kveik yeast. The predominant hops used in this beer were Azacca, which give the beer the an aroma of juicy mango, tropical fruits, and citrus. We added a sprinkle of Cascade to balance out the Azacca.

While we can't offer drive up or drive through service, we can sell you a beer that reminds you of a delicious beverage at a place that does. This Cherry Lime Sour is perfect for the warmer weather we are having.

Surface Interval is a Czech Pilsner that uses Southern German Lager yeast and 100% Czech Saaz hops. The hops will give the beer a slight spicy character, which is a nice complement to the clean finishing yeast. Just like a diver's surface interval between dives, this beer is relaxing, chill, and rejuvenating.

A Belgian Saison with an extra yeast strain to add complexity and a unique flavor. You'll notice earthy and fruity notes mixed with a peppery and spicy finish. We love the way the Belgian and California Ale yeasts play together to make a delicious beer you'll want more of after the first sip.

The perfect combination of tropical, chocolate, and roasted flavors in a single glass. We used Warrior hops for bittering but the Midnight wheat balances it out nicely. The Citra and Amarillo hops used during the whirlpool combined with Voss Kveik yeast gives this beer a little touch of tropical paradise in a stout form.

Fermented with a Belgian Strong Ale yeast, this Belgian IPA doesn't taste as strong as it is. The deliciousness of Zeus, Cascade, and Mosaic hops balance out the powerful flavors of the yeast.

For our first brewery collaboration, we partnered with Two Blokes Brewing to brew up a chocolate, coconut, and vanilla porter. Two Blokes Head Brewer, Luke, and our Owner and Head Brewer, Christopher, started with Matty's recipe for Captain Bligh and put their own twist on it. This robust stout is bursting with flavor and is perfect for this cooler weather.

Wooden Walkway will take your taste buds on a journey while you enjoy this Belgian Saison. You'll start with warm, biscutty flavors from the Vienna malt. Next, the Belgian yeast will throw in some cracked pepper to spice things up but will be balanced by citrus and tropical fruit from the Cashmere hops used during dry hopping. The journey will end with a dry finish. Enjoy!