Mount Pleasant Magazine Fall 2011

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O f the more than
1,700 breweries in the
United States, better
than 95 percent are
small, independent craft
brewers known for their business in-
novation and their passion for brew-
ing full-flavored beer. While overall
U.S.
beer
sales were down 1 percent by volume
in 2010, craft beer sales were up 11
percent.
In fact, whether they know it or
not, most Americans live within 10
miles of a brewery. As of 2011, the
Charleston area boasts of four opera-
tional craft breweries.
Palmetto Brewing Company took
its name from a brewery that oper-
ated in Charleston from before the
Civil War until the early 1900s. At
its Huger Street location, the com-
pany now brews four beers for its
loyal customers in the Charleston
and Hilton Head areas.
Coast Brewing Company is a
small, family-owned brewery in
North Charleston. Its motto, “We
brew beer we want to drink, and
tastes are ever changing and evolv-
ing,” seems to sum up the entire craft
beer movement.
The owners at Westbrook Brew-
ing Co. in Mount Pleasant like to
experiment. Their White Thai is a
different take on traditional Belgian
witbier, using unique ginger root
and fresh lemon grass flavorings.
They also are trying red wine barrels
and whiskey barrels.
Like many craft beer brewers,
Joel Carl’s interest grew from using
home brewing kits. The owner of
Charleston Pedicab, he built a brew-
ing stand one winter from leftover
bike parts, and the idea for Holy
City Brewery was born. The North
Charleston location is the newest to
begin production.
A great place to try craft beers
from local breweries and from across
America is The Griffon, established
in 1995 as a traditional English pub.
Owners Scott London and Dan Wenz
got into the bar business at the right
time. A longtime patron and a long-
term employee, they purchased The
Griffon in 2008, just as the craft beer
phenomenon was taking off.
In May 2007, a change in South
Carolina law allowed bars to serve
beer with a higher alcohol content,
now up to 14 percent. London
explained the impact of the legisla-
tion: “It opened the door for South
Carolina bars and restaurants to im-
port from smaller breweries that are
By Margaret ann Michels
experimenting more, not just with
alcohol content but also with flavor.”
At first, bar patrons wanted to try
high gravity beers, those with the
highest alcohol content. According
to Wenz, “They started to realize
that the new selections weren’t really
about high alcohol content but about
taste. They started to get interested as
new flavors were introduced.”
At The Griffon, where Wenz
changes out four or five taps each
week, two or three of the 15 taps are
reserved for local beer. Since small
breweries usually brew small batches,
The Griffon often carries a beer that
isn’t available anywhere else locally.
Located in a historic building with
a tradition of housing a tavern or bar,
The Griffon is a cozy neighborhood
pub, its walls papered with dollar
bills pinned up by patrons. The great
food and ever-changing selection
of unique beers make it the perfect
place to take a break from Charleston
sightseeing. It’s a great traveler’s stop
and a craft beer lover’s paradise.
The Griffon is located at 18 Vendue Range,
one block off East Bay in Charleston’s
Historic District. To find out what new
beers are on tap, call (843) 723-1700, visit
or check out
The Griffon on Facebook.
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Craft
Beer
Industry
Grows In Charleston Area