Breweries

Coast brewing logoCoast Brewing Company

As we like to think: Slow Down, Relax and Enjoy Life… And a Good Beer. Good Surf too…

COAST Brewing Company is a family owned craft brewery. We are located in Noisette—a sustainable community in North Charleston. We believe in using alternative means to brew unique and delicious beer. We also believe in choice organic and local ingredients. But it’s not just about being organic; it’s a certain mindset of considering the environment in everything we do. In fact, we’re not certified organic and have no plans to be-we do it becuase we believe it’s the right thing. All of our ingredients are listed including which are organic. Energy efficiency is our number one priority as it uses less resources right from the start. Our brewhouse is run on waste feedstock biodiesel from the processing plant 300 yards away.

To visit their brewery, click HERE

Holy City brewing logoHoly City Brewing Company

Holy City Brewing, established in 2011, is an aspiring self-sustainable brewery located in North Charleston, South Carolina. We strive to creat finely crafted ales and lagers using sustainable practices. We look forward to being a part of the Charleston community and supplying you with great beer.

Holy City Brewing started in the bike shop of Pedi Cab and Rickshaw, owned by Joel Carl and Sean Nemitz. Joel, Chris, Sean, and Mac started brewing, on the 15 gallon system that Joel built using used bike parts, in 2009. As our ideas (and beers) grew, a building was leased and the micro-brewery started to take form.

To visit their brewery, click HERE

Palmetto brewing logoPalmetto Brewing Company

Palmetto Brewing Company was established in 1994 after several years of research and planning by Louis Bruce and Ed Falkenstein. Louis, a former wine wholesaler, focused on developing the brand and establishing distribution, while Ed handled brewing and operations. It was the first brewery to open in Charleston since Prohibition, taking its name from a historic downtown brewery. The original Palmetto operated in Charleston from before the Civil War until sometime after the turn of the 20th century. Today we hand craft and package four different beers under the “Palmetto” label at our brewery at 289 Huger Street, Charleston, SC.

To visit their brewery, click HERE

southend brewery logoSouthend Brewery & Smokehouse

Not only is Ahren Warf a second generation Brewmaster, his studies in chemistry compliment his work in overseeing the brewing process at Southend. Ahren begins brewing early in the morning milling the finest hops and ingredients. He maintains the equipment and performs quality control to ensure that Southend delivers consistent, flavorful, well-crafted beers. Ahren enjoys the full range of Southend’s eight microbrews, and personally favors the Southend Stout.

To visit their brewery, click HERE

westbrook logoWestbrook Brewery

Opened in late 2010, Westbrook Brewing has quickly become the largest brewery in South Carolina and is shipping beer all the way to Europe. Focusing heavily on barrel aging and wild, sour ales, and known globally for their cult release, Mexican Cake, Westbrook has gained rock star status nation wide. Their 40,000 square foot expansion is near completion and will enable Westbrook to push the barrel aging envelope even further.

To visit their brewery, click HERE

frothy beard brewing logoFrothy Beard

Frothy Beard is Charleston’s first Nanobrewery. We were the 5th brewery in the area and the

10th in the state. Starting out small we focused on unique styles of beer to use our past homebrewing experience as the basis for all of our beers.

The original 3 owners, Joey Siconolfi, Steve McCauley and Michael Biondi all met at Paesano’s Italian Restaurant in the upstate of SC in Seneca. We have lived together on and off over the past 15 years and have been brewing together the past 9 years. Our passion for homebrewing and creating new adventurous flavors is what attracted us to leave our current jobs and make brewing our full time gig. We love the brewing world and the fact that it is ever changing. We opened up with a 25 gallon system, and moved onto a 1.5 bbl system with 10 3 bbl fermenters.