Brewery News
Brewery News and Plans, Brewery Construction Progress, and Brewmaster's Pintification

We hope you'll vote for 217 Brew Works for Carolina BrewScene's Best awards. One entry per IP address. You can vote on the Carolina Brew Scene's Website.

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Please help us welcome 217 Brew Works' newest intern, Carolina Merrill. She is a recent graduate from Barton College with a double major in Chemistry and Criminology.

While she is with us, Carolina will learn as much as we can share about running a brewery: from the science of crafting the beer itself to engaging with customers and business management.

Welcome to the team, Carolina!

More information about our internship program: 217 Brew Works Internship

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We’ll be releasing a new batch of Vick’s Choice Sweet Potato Blonde Ale™ just in time for Bar-B-Que Season!

As you may know, Vick’s Choice™ and Kandagadda ISPA™, our sweet potato beers, have 120 pounds of hand-processed sweet potatoes in each batch.

We have the generous help of the Barton College kitchen in chunking and steaming these, afterwards John blends them with rice hulls to add directly to the mash. The rice hulls provide a flow path for extracting the wort during the brew.

This requirement for extra planning, logistics and labor for these brews is why we are only making them available in Wilson and adjoining counties. The sweet potato flavor is mild and balanced, designed to taste like a beer christened with sweet potato rather than a sweet potato club over the head.

For this batch, we steamed 80 pounds at Barton as normal. The other 40 were fire-roasted in our good downtown neighbor Jimmy Sink’s locally famous brick pizza oven. Jimmy is the proprietor of Creekside Creative Design.

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