Kevin Varner’s Interview on SC Public Radio’s SC Business Review
If all goes well, our next guest will soon be opening his second restaurant and brewery, this time in a building listed in the National Register of Historic Places. What is involved in building a beer garden, brewery, and bottling plant in not only a challenging structure like an 88-year-old airplane hangar, but also at a still-operating air field?
Excerpt from The State, January 21, 2017
…After four years learning the trade, Varner came back to S.C.’scapital city and in 1995 opened Hunter-Gatherer, the popular south Main Street microbrewery and pub. There, Varner has personally brewed all of the company’s beer for the past 22 years.
But Varner wasn’t able to take his passion to the next level; brew pubs can sell only beer that is consumed on the premises. The newly renovated hangar will allow him to build a real commercial brewery.
“We’re going to distribute bottles and kegs throughout South Carolina,” he said.
The brewery will take up the entire 13,000-square-foot hangar and will include a tap room, event space, and an observation deck overlooking the commuter airport in the Rosewood neighborhood.
The brewery will feature a 527-gallon brew house – which is a cooker for the mash – a bottling and kegging line and about a dozen 10-foot-tall fermenting tanks. He can brew up to six batches of beer a day, but will likely start much smaller, he said.
Read more here: http://www.thestate.com/news/business/article128005539.html#storylink=cpy
Cask-Aged Ales at Hunter-Gatherer
We have recently installed a beer engine to serve real ale properly, and we have five wood casks being made by Alastair Simms, the only master cooper in the UK. Thousands of breweries in the United States are aging beer in wood wine and bourbon barrels; however we will be one of the only a few breweries in the world serving beer straight from proper wood casks.