Collaborations

We’re thrilled to collaborate with some of the South’s most inventive chefs and entrepreneurs. We believe these community connections result in some of our best and most ambitious work, and we hope you agree!

Beasley’s Honey White — brewed in partnership with Chef Ashley Christensen of AC Restaurants in Raleigh, N.C.

Brewed with North Carolina honey, oats, and Tellicherry black pepper. We brewed Beasley’s Honey White in collaboration with Chef Ashley Christensen, a three-time James Beard semi-finalist for Best Chef: Southeast. With its smooth, rounded mouthfeel and peppery finish, the beer is crafted specifically to pair with fried chicken — ideally, with Chef’s honey-drizzled chicken served up at Beasley’s Chicken + Honey. The beer isn’t too peppery so you can certainly enjoy it on its own!

 

Fearrington — seasonal beers brewed in partnership with The Fearrington House Inn in Pittsboro, N.C. (Wine Director Maxmillian Kast and Executive Chef Colin Bedford)

Four beers, one for each season, each of them inspired by the grounds and gardens of Fearrington. This year’s seasonals include an apple ESB (Fall), a coffee-pecan porter (Winter), a heritage grain farmhouse ale (Spring), and an India tea ale (Summer).

Cack-a-lacky® — brewed in partnership with Page Skelton, president of Cackalacky in Chapel Hill, N.C.

A zippy, hoppy ginger pale ale that’s enjoyable on its own and a perfect complement to spicy food. Half of the ginger in the beer comes from Maple Spring Gardens in Cedar Grove, North Carolina…at least until we run out of our local ginger supply.

Cack-a-lacky is our first canned beer look for it in 12oz. cans in North and South Carolina. And no, the beer does not have hot sauce in it!

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