The plow to pint series  is Fullsteam’s mad science — radical Southern brewing not bound to tradition or to style. The common theme? Plow-to-pint beers are crafted with Southern farmed ingredients…going local, seasonal, and organic whenever possible.

If you’re scared off by experimental beer made with kudzu or a champagne-like farmhouse ale crafted with scuppernong grapes…we’ve got a line of traditional beers for you.

The Fullsteam Plow to Pint Series

(all beers are test batches and not yet available to the public)

Successful experiments.

Hogwash! hickory-smoked porter
Crafted to pair with North Carolina barbecue, this hickory-smoked porter is special. Malted barley is home-smoked over local hickory, creating a dark-and-smoky beer. Light on the hops. Here, the emphasis is on the smoke, bringing out just a touch more of that Carolina ‘cue trademark subtle smoke. Western or Eastern…for once it don’t matter none. 6.5% ABV

Scuppernong sparkling ale
A highly-carbonated, cloudy white beer with a surprisingly dry hint of scuppernong grapes. Perfect for a late afternoon. A local wheat and scuppernong blend that is 100% naturally fermented. Premiered at 2008 Southern Foodways Alliance Sympoium in Oxford, Mississippi. 5.0% ABV

Sweet Potato ale
No pie spices in this beer. Instead, the sweet potato takes the lead in this beer’s coloring and flavoring. Sweet potatoes are baked in the oven before adding to the mash. The grain bill is light, with a modest floral and citrus hop profile. v1.0 used sweet potatoes as 25% of the fermentables. In v2.0, 32 used 50% sweet potatoes. That didn’t work out too well. 6.2% ABV.

Liborius Gollhardt (sour rhubarb)
A “Caroliner Weisse” made with nine pounds of fresh rhubarb per 15-gallon batch. A cloudy wheat beer with a slight, refreshing tang from the pulverized rhubarb. Slightly sour and sweet — good for quenching your thirst from those surprisingly hot Carolina spring days. This beer is a tribute to Liborius Gollhardt, 32’s great-great-great grandfather, a Chicago-based brewer for E. Tosetti Brewing Co. 3.8% ABV.

First Frost (wild persimmon)
This unique winter ale is made from the winter fruit harvested from a 50-year-old Chatham County persimmon tree. The persimmons were added in secondary with a touch of cinnamon — a nod to persimmon pudding. We call this beer “First Frost” as persimmon fruit reaches its peak flavor after, you guessed it, the first frost of autumn. 7% ABV.

Maison Derrière Farmhouse
A farmhouse ale that varies from batch-to-batch, depending on the local harvest.

0.1 – tasty base version
0.2 – homegrown fig and basil, local honey
0.3 – Chatham County paw paw

Future experiments.

Kudzu Jesus
A Fullsteam radical ag experiment — a beer made from kudzu! We’re scheming on this one. Stay tuned.

Otto the Heretic
A Fullsteam experiment honoring Otto Lilenthal. Still in labworks. “Opfer mussen gebracht werden.”

Lampshade
A Fullsteam strong ale experiment. Still in labworks. Lampshade!

300 Mile
A Fullsteam truly local experiment — a beer made exclusively from ingredients 300 miles or less from Durham, North Carolina. Still in labworks, and more of an aspiration than an immediate reality.

Deus Ex Machina!
A homebrew collaboration At the tavern, our plan is to have a dedicated tap to collaboration ales between Fullsteam and the area’s amazing homebrewers. Judging from the beers devised by our region’s homebrewers, we expect these will be even more experimental offerings than control beers!

Adventured out? Try the Workers’ Compensation Series.