Taproom Opening Soon!

Featuring 32 Skull Coast & North Carolina taps. 

The Pirate King Is Coming!

10% ABV - 110 IBUs

Typhoon Will Blow You Away!

Typhoon Windswept Wheat IPA

Skull Coast Brewing Company, Inc.

North Carolina

Tag Cloud
"How Beer Built American" movie 10% ABV IPAs 120 IBUs 125 Remount Rd. Charlotte 15-barrel brewery 2011 GABF IPA Gold Medal 2012 president election 30-bbl brewing system AAll About Beer magazine Alesmith Brewery Alexa Long Alexa Long Brewmaster All About Beer magazine Angry Birds American-Belgo IPA Anheuser-Busch Applied Industrial Services asheville beers Ass Clown Brewing Company Automated Brewery Control Panel Automated Canning System Baby Tree Abbey Quadruple Bank of America Stadium Bavarian Brewing Technologies bbrewery equipment bearwaters brewing company beer beer accounts beer can design beer canning beer festivals beer legislation beer magazine Beer Planning beer schedule Beltway Brewing Birdsong Rice Rice Baby BJCP style guidelines for pumpkin beer Boston Craft Beer Boxcar Brewery Brent Manning brew festivals Brewery brewery condenser unit brewery construction Brewery Corporate Welfare Brewery Cronyism brewery electrical design brewery equipment Brewery equipment rigging brewery floors Brewery Installation Brewery Kettle Condenser Unit Brewery location brewery parking brewery plumbing Brewery plumbing design brewery rehearsal dinners Brewery Rigging brewery rollup doors brewery space brewery taproom designs brewery wedding receptions Brownfields in Hickory CA Chris Decamp Caffey Distributiing carolina brewing school Carolina Panthers Carolina Premium Beverage carved pumpkins Cask Canning ccraft beer cheese pairing Chicago Craft Beer Chris DeCamp Chris Hunt Christmas Ale cigar city Cigar City Brewing Cisco Brewery Winter Shredder Clay Neill CN2 News Commercial Brewery Production experience. Common Sense Restaurant Contract brewing craft beer Craft beer bubble craft beer cans craft beer wedding craft beer wedding reception craft gluten-free beer Cross of Gold Ale Culture Magazine Daisy Cutter Pale Ale Dave Fox Dead Man's Porter deep river brewing company Delaware Punkin Chunkin design developer Diane Schoen Distributors Driftwood Ale Durham environmental brewing environmental brewing practices Equipment exterior brewery asphalt Facebook Facebook fake users fall seasonal beers Fat Head Brewery Female Brewmaster fermenter fermenter tank installation founders bolt cutter barleywine Free Range Brewing Fullsteam Brewing GABF Gold Medal Gallows Point Gary J. Prindiville gluten free ale gluten free ipa gluten free porter gluten-free beer Good Bottle Company Charlotte Great Lakes Brewery green brewing Green Flash Greg Koch Gruit Guest blog Half Acre Brewing Haymarket Pub & Brewery headwaters pale ale Heather Joyner Henry Depew Hickory Hickory NC highland avenue restaurant historic renovation Hollar Hosier Mill Hollar Hosier Mill history Lenoir-Rhyne University Hollar Hosiery Hollar Hosiery Mill Homebrewer Brewery Production Program homebrewer brewery program hops hops in pint glass Howard Brewing Howard Brewing Company illustration Imperial Porter Imperial vs. Triple IPA insulating brewery coolers ipa IPA that is triple dry-hopped Jack D' Or Ale Jason Howard Jerry Mullane Jim Snyder John Bauknight Kalik Kate Barattini Kennebunkport Brewing Company king kolsch Lenoir-Rhyne University Lynn Auclair Maelstom IPA Mark Olson Mark Olson Mark Olson Matt Glidden Meg Jenkins Locke Meredith Pyron Mike Rowe Montauk Montauk Brewing Mother Earth Brewing movies Mulvaney Mystery Brewing Co. Nathan Kirby NC Neill Construction New Belgium New Hampshire craft beer new releases New York News Nick Wildrick NODA Brewing NoDa Pumpkin North Carolina Female Brewmaster NY Giants Olde Hickory Brewery Oompa Loompa Chocolate Cream Stout optimistic beer orange peel asheville Panthers Home Games Panthers vs. Bears part time brewery position Partner Brewing Patrick Joyner Paul Auclair pilsners pint glass pirate Pirate King Imperial IPA Pirate King Triple IPA Pisgah Brewing Co. Plunderin' Pumpkin Portsmouth Brewery Pouring Brewery Floors preservation development Pretty Things Brewery pumpkin ale Pumpkin Ale Brined Turkey pumpkin beers RA Jeffreys Raleigh randalized beer rare craft beer reception Real Pumpkin keg redbridge gluten free beer Revolution Brewing Rialto Harvard Square Riverbend Malt House RJ Rockers S. 534 saison da funk Sales Sales Siren Sam Adams Fat Jack San Diego Savannah Savannah Economic Development Authority Scallywag Pete sea witch watermelon wheat SEDA Senator DeMint Senator Graham Sierra Nevada skull coast Skull Coast Brewery Skull Coast Brewing Company skull coast craft cans skull coast logo Skull Coast Taproom Skull Coast Taproom render Small BREW Act Son of a Peach South Carolina Female Brewmaster Southern Tier Pumpking spring seasonals SSierra Nevada SSkull Coast Brewery Sten Steven Lyerly Stone Brewing Super bowl beer commercials sustainable brewery sustainable brewing tanks taproom Taproom Bar Tara Nurin temperature controlled brewery The Brew Hub The Preservationist Three Floyds Alpha King Three Floyds Robert The Bruce Throwback Brewery Amber's Amber Timothy Schoen Tortuga Bay IPA Tortuga Bay Sessionable IPA trader joe's beer TTB Brewery Application Approved TTB Brewery Permit TTyphoon Windswept Wheat IPA TV Series TV shows Twitter Twitter fake users Typhoon Windswept Wheat IPA U.P.C bar codes undefined underground brewery plumbing upper falls imperial ipa USC Weeping Radish Brewing Wendy Underwood Whole Foods North Raleigh wicked weed brewing winter warmer beer festival
Social Media Links
Get the most up-to-date information and specials by linking to our social media sites.

Skull Coast Brewery Construction Updates

Skull Coast Brewery Plumbing & Electrical Design

While I am never quite sure how much folks want to read and see "how the sausage is made," so to speak, one of the reasons we decided to create a blog during the construction process was so that people can witness all the incredible work being done to rehabilitate the Hollar Hosiery Mill from its former derelict state into a state-of-the-art brewing facility and retail development. The shear scope of the work being undertaken and accomplished by the developers, engineers and construction crew needs to be documented and, in my mind, celebrated! So, I hope you appreciate the following as much as Skull Coast does.

Skull Coast Electrical GridWhile it might be a little difficult to make out the intertwining rivers of plumbing and electrical lines from the above image, the developers and engineers determined recently that they needed to beef up both the plumbing and electrical due to special considerations of both our space location (under a restaurant) and future expansion plans.

Specifically, since the Skull Coast Brewery will be located underneath a restaurant, with only wood floors separating the two entities, we need to condition the entire brewing space.

Most microbreweries are not thoroughly temperature controlled. In fact, during the summer, they can get downright Hot! But, since heat rises and we reside directly underneath a restaurant, the brewery can't become, what would in effect be, a "hot-plate" for their customers.

The "hot-plate" analogy becomes quite literal when you take into consideration that unlike most breweries the kettle boil heat cannot escape through the ceiling (or through the restaurant upstairs). Therefore, Bavarian Brewing Technologies is actually designing a custom condenser unit that will convert the boil vapor down into the brewery drains. With boil temps above 200+ degrees, even with the cold water spray from the custom condenser unit, heat factors inside the brewery would become too intense. Without the additional conditioning units to offset, the humidity would also erode our wood ceiling or the restaurant's flooring. And, no one wants that. So, the engineers and developers determined that the only option was to create a state-of-the-art temperature controlled brewery. The additional electrical seen in both images (above and right) was therefore necessary.  

Skull Coast Taproom Plumbing & Electrical DesignThe Taproom also created additional plumbing and electrical considerations.

As many have seen, the Skull Coast Taproom design is rather intricate and complex. We actually have the skeletal hull of a ship arching over the Taproom bar with lighting fixtures attached to the ends and hanging down.

We also wanted to light the bar from underneath to create a eerie look and highlight the reclaimed wood bar.

The two combined obviously creates a number of electrical issues to deal with, so the engineers had to redesign. In the image to the left, you can see how they beefed up their electrical package to deal with both the lighting and other electrical needs we will have for the Taproom bar.

Plumbing for the Taproom bar was an entirely different animal.

Apparently, according to code a certain number of sinks, a dishwasher, and the appropriate drainage needed to be updated that were not accounted for in the previous Taproom bar design.

Thankfully, the development and construction team caught these requirements before they poured the cement floor. Otherwise, they would have had to pull up a reclaimed wood floor and jack-hammered into a freshly laid cement floor to install the piping for the new plumbing. It would have been a nightmare!

Okay, I sincerely hope that I didn't get too far into the weeds about the construction process with the Brewery. I just find everything that the development, engineers and construction crew going through so fascinating.

Just know, no corner has been cut. The folks behind and working everyday on this project are interested in only one thing: Building a state-of-the-art brewing facility and development that the entire Hickory community can enjoy and be proud of. While the people behind this project have never sought any sort of attention for their efforts, I, and the entire Skull Coast crew, will forever be grateful for the preservation of this historic landmark and for what they have done for our company.



Beer Pilgrimage

Written by Mark Olson

I’m convinced the Skull Coast Sales Sirens are out to get me... with two of the three sirens recently visiting New England during a time of the year when I’m the most homesick. They’re rubbing it in I’m telling you!

Autumn in New England is just magic, there are no other words to describe it. Sure, some people love the foliage and all of the scenic eye candy but I’m talking about the electricity in the air as Halloween approaches. I was fortunate to grow up in the small coastal city of Lynn. I also had one of the country’s largest cemeteries within my neighborhood of Pine Hill which served as a primary backdrop to my childhood. This cemetery is saturated with history, landmarks, towering ancient oak trees and a beautiful eeriness. A perfect place to spend the evenings with friends while planning Halloween mischief and costumes.

But since this blog is about beer... let me get back on track. While Halloween will always bring back fond memories of my childhood I’m also really fond of Thanksgiving. When you grow up in Massachusetts history comes alive, you don’t just read about the landing of the Mayflower in a history book... you go to the physical location. It’s pretty cool to have all of that culture and history at your fingertips. The one thing they don’t teach you about in the history books is that Plymouth was not the intended destination but it was in fact the first colonial “beer run”. That’s right they pulled the ship over in Plymouth because they had run out of beer. Just a pit stop to collect ingredients to make more beer before they continued their journey. Well all I can say is that the ingredients they found must have been pretty damn impressive because they decided to stay.

Even before I embarked on this craft beer journey I’ve always enjoyed beer related anecdotes. This may be old news to most of you but I wanted to share a documentary that is littered with beer anecdotes. “How Beer Saved the World”. After watching this I was convinced our civilization would have died off a long time ago... thank you beer, for saving all of us.

You can grab this documentary on Netflix or you can watch it online during your (cough, cough) lunch break here:


If you have a macabre personality like me you can find more information about an amazing cemetery here:





How To Make a Pumpkin Keg

Written by Wendy Underwood.Throwing a Halloween party this year? Tired of going through the hassle of renting the tap and purchasing the kegs? Why not impress your guests with a super easy to make PUMPKIN KEG! I was so excited when I stumbled across pictures of these glorious beer-filled gourds; I couldn’t wait to make one myself! I figured I shouldn’t keep this great idea all to myself, so here it is. The How To’s for an incredibly easy PUMPKIN KEG!

What You’ll Need:

  • One large pumpkin

  • Carving kit

  • Plastic faucet (or tap)

  • A lot of your favorite Seasonal beer

Step 1: Begin by carving the lid of your pumpkin. You want to try and keep the lid close to the top. This will allow more room for the beer!

Step 2: After you’ve carved the lid, it’s time to clean out your pumpkin. This is my favorite part!! Sure, it’s messy and slimy, but you’ll want to remove as much as the pulp and pumpkin seeds as possible. Don’t worry if some of it is left behind; it’ll add a little more flavor to your beer!

Step 3: Now, it’s time to install your “tap.” Don’t be afraid to dig in to your pumpkin. You want to make sure it fits tightly.

Step 4: Next, test your tap for leaks by filling your pumpkin with water.

Step 5: Admire all your hard work and celebrate by pouring yourself a cold one from your new pumpkin keg!!

My pumpkin was filled with KBC (Kennebunkport Brewing Company) Pumpkin Ale. KBC is a brewery out of Maine and only found at Trader Joe’s. It pours a hazy, golden straw with a frothy white head. You get an aroma of cinnamon, nutmeg with a hint of pumpkin. The taste is biscuity, cinnamon and very light pumpkin. A biscuity, subtle pumpkin and clove finish makes this beer an easy one to drink all night long. If you’re not a huge fan of the sweeter pumpkin ales this season has offered, I highly recommend checking this one out before it’s gone!  


First Look: Good Bottle Company

Written by Chris Decamp.Yesterday, I stopped by Good Bottle Company which is located at 125 Remount Rd. in Charlotte to check on the progress with their Grand Opening. One of the owners, Chris Hunt, was nice enough to take a few minutes and speak with me. Look for the full article in the coming week’s blog and don’t forget to stop by the Grand Opening today between 11am and 7pm and be sure to check them out on twitter @goodbottleco.

CA: What’s Good Bottle Company all about?

Hunt: This is going to be great place to stop by and have a beer or two on your way home from work. We aren’t a bar, so we won’t be staying open super late, but we just want to focus on the social aspect of beer and be a great spot for people to enjoy.

CA: What sort of events will you have going on here at Good Bottle?

Hunt: We will be doing tastings every Thursday night and will be hosting various special release events over the next couple of weeks.

I wanted to quickly get this up today. But, be sure to check back to catch the rest of the conversation next week!

UPDATED: As promised, I returned the following week to see how the opening weekend went and to find out what’s in the works for Good Bottle…and of course, to have a beer.

CA: What made you want to open Good Bottle?

Hunt: I worked with the American Cancer Society for 10 years, but I have always been a craft beer fan and the more I met people in the industry, the more I thought that this was a concept I could do right. We have 12 taps, but we are first and foremost a retail destination. Only about 20 percent of our business will be behind the bar.

CA: What is going to set Good Bottle apart from other shops around Charlotte?

Hunt: Craft beer is all about variety. Customers may not want to commit to a full six pack of something that they are just trying for the first time, so everything we have is available in singles. Customers can mix and match, create their own six pack and have something different every time they come in. We will be serving half pints for the same reason. We also want it to be a place to learn. Not just teaching our customers, but our customers teaching us and everybody expanding their knowledge and love of craft beer.

CA: Speaking of variety, what’s the selection going to be like?

Hunt: The idea when you look around is that each row is a new brand. That way we have great flexibility and can rotate our selection and maximize on the space. Right now we have around 475 different selections and we hope to have another 150 by year’s end.

Before continuing the conversation, I needed something to quench my afternoon thirst. I debated between the NoDa Pumpkin and the Birdsong Rice Rice Baby. I sampled both and while the pumpkin was delicious, I have been on a pumpkin craze the last few weeks and there was just something about this Rice Milk Stout that I needed to have more of. Chris explained to me that it was a collaboration effort between Birdsong and Free Range Brewing. The use of rice milk makes it friendly for those with dairy issues and they finish it by aging it on vanilla beans. The end result was a delicious stout with the silkiest of finishes, really awesome!

CA: Do you have anything special planned for your first tasting?

Hunt: Scott Kimball from Triple C will be coming in for this first tasting. Triple C is right around the corner so it doesn’t get any more local for us. We hope to have a different brewer or other craft beer person in every week so that the tastings are worthwhile for people.

CA: Tell me about this huge map behind the bar?

Hunt: Our tap list map is meant to be fun and engaging for the customers. You can see right now that all 12 are from right here in North Carolina, mostly from Charlotte. As we have different takeovers and events, the map will be a reference point for customers.

CA: Do you think geography from the consumer stand point plays a role?

Hunt: Absolutely. A lot of craft beer people want to keep it as local as possible, but some folks just want a beer from New York because they used to live there or they visited and had a beer they really liked while they were there. There is definitely geographical gravitation for a lot of people.

CA: You mentioned tap takeovers, what do you have scheduled?

Hunt: We definitely want to do a pumpkin takeover sometime around Halloween. We are going to do an Asheville takeover on November 9th. I’d like to do an East Coast vs. West Coast takeover. But we may do some fun stuff just to play with the map, pick beers so it makes a smiley face…who knows.

CA: Last question, what’s your favorite beer style?

Hunt: I would have to say stouts and porters are probably my favorite.

I couldn’t thank Chris enough for taking the time to speak with me and we actually ended our conversation when a lady walked through the door with her dog asking Chris what he knew about beers from Wisconsin. Make sure to check out Good Bottle for their weekly tastings, Thursdays from 5-7.


Pumpkin Beers Take Over

Written by Alexa Long.We know it's almost Fall when pumpkin beers hit the shelves. It seems every year that this happens earlier and earlier. No complaints here. Pumpkin beers are the most anticipated, sought-after seasonal around, gaining even more popularity each year.

Pumpkin beers fall under the "Spice, Herb, or Vegatable Beer" category under the Beer Judge Certificiation Program. For those unfamiliar, BJCP publishes style guidelines and promotes both literacy and appreciation of beer. This particular category is extremely broad. The beers range in alcohol content and color, usually with an orangey tint if using real pumpkins or puree. Typically, they start from a specific base under the BJCP such as Amber, Porter, Wheat, etc. From the heavily-spiced ale, to the more subtle, or even boozy, there is something for everyone to enjoy. A couple of my favorites this season include the ever-so-popular liquid pumpkin pie known as Southern Tier Pumpking, and Sam Adams Fat Jack, a double pumpkin ale with sweet caramel malts.

A lot of my inspiration in brewing comes from delicious beers that I enjoy and also from mixing multiple beers as a bartender. When it came to brewing my own favorite seasonal, I envisioned a pumpkin ale mixed with a vanilla stout. So I got to work to create a pilot batch for this decided Imperial Pumpkin Stout that we're internally calling, "Plunderin' Pumpkin." This brew sits in at 8% ABV with 52 IBUs. It has a two-row base with Victory, Caramel, and Chocolate malts. For the pilot batch, I added four pounds of organic pumpkin puree to the mash, along with traditional pumpkin spices in the boil, and pour organic vanilla beans to the secondary.

This creates certain issues when we eventually scale "Plunderin' Pumpkin" up to a 30bbl commercial brew. More than 700 pounds of pumpkin will be taking over the mash tun, contributing an authentic, scrumptious flavor. 700 pounds of pumpkin isn't exactly something we can just go buy at the local super market. So, we're working on that. Depending on when construction is completed, we might try to quickly brew this for the holidays. Otherwise, we will have a whole year to source the pumpkin and perfect the recipe. If we are unable to make it this year, we look forward to releasing "Plunderin' Pumpkin" next Fall. Cheers!