U-352: 4.5% A very quaffable version of the iconic German Wheat style. A smooth body from the heavy use of wheat lays a foundation for the banana and clove esters and an very clean finish. Great for a session on the deck! Named after a sunken German Submarine off the NC coast.
Napoleon Rye-namite: 6.7% When Russia sent Napoleon packing in 1812, they baked the world’s best-tasting bread to celebrate: a sweet, dark rye with molasses and coriander. The FSB brewmaster has recreated this Russian rye bread in beautiful liquid form: smooth, gently sweet, and malty, with notes of raisin, cocoa, molasses, and spice. A decisive victory!
Jason, Stop Texting Your Mom: 7.6% A hazy, juicy, double-dry hopped New England IPA that’s sure to put a smile on your face.
Forgotten Farms & Fields of Stone: 9% This brew was lagered in stainless before re-fermenting on raw Northern honey while resting in Vermont gin barrels with a light addition of hand charred lemon. Paying homage to its cocktail roots, this 9.0% lager is served uncarbonated with the option of “on the rocks” in the FMBC taproom (also available for purchase to-go).
It’s Not A Skirt!: 5.25% A full-flavored yet refreshingly balanced Scottish Ale.
Rotating House IPA: 7% The newest iteration of Flytrap’s House IPA features El Dorado and Mandarina Bavaria hops with hints of Eureka, Rakau, and Comet.
Photo Courtesy Mike Donohoe
Behind Bars is BACK and this time we’re chatting with Mike Donohoe from Session Beer Market, on the south side of town. Session just celebrate their two year anniversary. They’re a bottle shop with an extensive selection in bottles and cans, and a humble but impressive draft list. Go say hi to Mike!
AT: What is your favorite thing about bartending?
MD: The metal bottle opener thing has a loop at one end and I’ve gotten pretty good at spinning it around my finger. I’m pretty sure I’m the first person to do this, and it’s pretty fun. Oh and the people you get to connect and make memories with over the years are pretty rad too. Last week I actually performed a wedding ceremony for two people that I met doing this.
AT: Do you have any advice for current or future craft beer bartenders?
MD: It’s really cool to develop that dynamic with a patron where you can guess what they’re going to order every time, but they’ll almost always be more appreciative if you can open up new styles and ideas for them. It’s fun and rewarding to help people find new “usuals”. Its really satisfying (for both you and the patron) when you can get someone to go all the way from Miller Lite to barrel aged stouts.
AT: If you were a beer which one would you be?
MD: Tough one. I would probably be Bells Hopslam. Bitter, still has a few long-time fans, and every year you think “it was probably better last year”.
Lunch Punch: 4.5% The middle of the day is boring. Let your lunch pack a perfect hop punch. This session IPA is hopped with Simcoe, El Dorado, and Amarillo.
Apricot Lager: 5.2% The base is Ed Teach’s German Lager, presenting soft bready malt character that allows the pleasant fruity, tart apricot shine.
Piña Colada Berliner Weisse: 3.8% Made with fresh coconut and pineapple, this brew is tart, sweet, and fruity.
Consigliere GL: 7.2% 55 IBU A classic West Coast IPA loaded with Magnum, Centennial, and Cascade hops, and then dry-hopped with Chinook, Simcoe, Centennial, and Citra hops. This IPA was brewed in collaboration with Broomtail lawyer and “consigliere”, Geoff Losee, a friend of the business and homebrewer himself for many years.
Grapefruit Cranberry Saison: 6.8% Brewed with Flytrap’s house saison base, this fruited version offers brightness from grapefruit and earthy tartness from cranberries.
Warrior Monk: 4.8% A toasty, biscuity Vienna lager that benefits Paddle 4 Troops, an organization that supports local veterans and provides scholarships to students.
Lagerfest 2019 at Wrightsville Beach Brewery is sure to deliver tons of cold-fermented fun.
For $30 attendees can indulge in endless samples of lagers of all flavors and colors. Breweries from all over the state will gather for the event. Music will be provided by Nathan Kornegay and L-Shape Lot.
The festival is perfect for people one the fence about diving into the wild world of craft beer. While sippers will find light, balanced, crisp libations to cleanse their palates, they’ll also discover they might not know everything they thought they did about lagers. They can also be dark, roasty, sweet, unctuous–the list goes on. The only difference between lagers and ales is the way they ferment!
It’s also a great way for craft beer experts to refresh their beer knowledge–and have a damn good time while they’re at it.
Guests can look forward to local favorites as well and visiting breweries such as (so far) are Southern Pines, Trophy, and Deep River. Get your tickets here or at the brewery. Follow on Facebook for updates.
A weekly roundup of local and craft beer that can be found around the area on tap, in bottles, or in cans. These are not beer reviews and should be used for entertainment purposes only.
Princess Street Pilsner: 4.5% Hoppy pils brewed with Amarillo, Citra and Nugget. Crisp & refreshing with a dry hop kick.
Avogadro’s Number: 6.02% This pale ale packs an untraditional juicy punch with smooth, refreshing notes of grapefruit and citrus.
Cold Nelson: 6.7% This easy-drinking midsummer IPA is packed full of Glacier hops and finished with a healthy dose of Nelson Sauvin for a slightly sweet, stonefruit-forward IPA with notes of white peach and green grapes.
8-Minute Song: 7.6% A double-dry hopped New England-style IPA to make all your juicy dreams come true.
Throwing Shade: 6.9% It’s back! A 100% Citra IPA brewed with pale malt, oats, wheat, and lactose.
Blueberry LZ1: 4.7% A zippy Berliner brewed with heaps of blueberries, and orange, vanilla, & lactose to complement.
Fans of Bill’s Front Porch can anticipate some changes coming in the next week–but trust us, change is good!
After three tasty years of fried chicken plates paired with fresh, local beer, the brewpub has decided to move in a different direction. That move will focus in on the beer, and give the taproom more of that classic taproom feel, complete with bar service and a more limited food menu.
“Our focus when we opened Bill’s Front Porch & Bill’s Brewing has always been the beer, and of course a place to get my Dad’s fried chicken,” says owner Brookes Musser of the impending changes.
And you’ll still be able to find John Musser’s fried chicken…but only on Thursdays and Sundays. The new menu will include the brewpub’s famous soft beer pretzels, fried green tomatoes, tater tot skillets, wings, and a rotation of sandwiches.
But they’re not skimping on the specials. There are three delicious days of features.
Wednesday: $3 pints and music bingo
Thursday: Mussers Famous Fried Chicken Plates and $5 flights
Sunday: Brunch only! Featuring homemade empanadas, fried chicken & waffles, famous fried chicken plates, and other rotating signature surprises
Customers will go to the bar to order, then seat themselves. Food will be brought to the tables, but otherwise folks will continue to order rounds from the bar. And those rounds can include taproom-only releases, which will also be available.
The greatest thing is that the changes made will allow the brewery to focus on their new facility, which they’ve been chipping away at on Cinema Drive
behind Capt’n Bill’s. The new space will include a new brewing system (the original will remain at the Front Porch for test batches and experimental brews) and a canning line to ensure maximum enjoyment of Bill’s beers. A big taproom will accommodate guests, as will a rooftop patio overlooking the volleyball courts at Capt’n Bill’s.
“With the arrival of our son in early December, we knew we had to reign some things in,” explains Musser. “Running Capt’n Bill’s, Bill’s Brewing, Bill’s Catering, Bill’s Food Truck and Bill’s Front Porch is a lot to say the least. We want to enjoy this process, enjoy life with our new child, and enjoy continuing to grow in the craft beer industry. So, these changes will allow us to do that. We can’t wait to see what new releases Jim and his team develop for the taproom, and of course, what rotating dishes Joel creates in the kitchen.”
The food truck will also continue to operate, as will the kitchen at Capt’n Bill’s.
New hours of operation, effective July 31st, are: