D.E.A.

Yesterday we had a quick tour of the place.  For as big a biz as I thought they had the fermentation vessels seemed much smaller compared to DRCB, I was expecting larger.  Lots on tap to try, they said that all the beers were available.  They'd given a try at vegetable growing but are going to hire out that this year.  We heard the owner got a pickling license and is going to start that.  We were most excited to find out that they are now a meat market, brought home $70 worth of products they made on site: 3 kinds of brats, hot dogs, corned beef, salami, kielbasa and others.  They offer more but did not have it to sell.  The outdoor smell of fresh wort fermenting was nicely coupled with the indoor smell of the meat smoker.  In season they have a kitchen that serves meals. 

It strikes me as a nice place for lunch on the way to the outer banks or a nice place to pick up some good meat on the way home from the beach.  Location changed, but this changed our scenery for half the ride.

Our host was a pleasant homebrewer (former bartender) that had been there for a month.

Beers good, all I could buy (4) was in the 6%ABV range.  They still credit for the growlers.