Greenbrier Valley Brewing Company


Wil Laska, retired U.S. Navy pilot and beer connoisseur, and, David Kucera, avid outdoor enthusiast and home brewer both love beer -- but not just the taste of it.

Not so long ago, their aspirations ventured well beyond the simply pleasure of an afternoon cold one. Today, you’ll find these entrepreneurs have developed a flair for creating brews that go down smooth.

Their flagship ales -- inspired by WV local legends and mythical forest creatures -- is born from a passion and attention to detail that differentiates each from any other. Their team seeks out just the right combination of unique ingredients that take your palate on a flavorful and inventive beer journey with every swig.

With three popular flagship brews under their belt, they recently unveiled a fourth. Zona’s Revenge is named after the Greenbrier Ghost, Zona Heaster Shue, and her paranormal communications that ultimately convicted her husband of murder. This new brew is a Belgium Wit and features a zesty-orange-fruity finish that promises to be a hit with those preferring a lighter beer.

GVBC is on the leading edge of the craft brew movement and continues to evolve and mature their beverage line to appeal to a wide variety of craft brew drinkers. Their motto is simple -- Get out. Explore. Bring Beer.

Want to taste for yourself? With regular hours, stop by the tap room for a sit-down pint or carry-out growler fill – a 64-oz, straight-from-the-draft alternative to the six-pack. Check their website. You’ll also find regularly scheduled yoga classes, jam sessions and evening events. After all, just about everything pairs with beer.

Visit the taproom:

Friday 4-9PM

Saturday 2-9PM

Sunday 2-9PM


RECIPE - GVBC Wild Trail Pale Ale Chicken Brine

GVBC Wild Trail Pale Ale is a medium-bodied pale ale, bursting with robust mango, tangerine and piney flavors. For those who like cooking with their beer as much as drinking it, try this pale ale brine created by Ezra Braden of Big Eazy’s BBQ.  It will transform basic chicken or turkey into a griller favorite.

¼ C      Kosher salt

¼ C      Brown sugar

4 C       GVBC Wild Trail Pale Ale

  • Brine chicken pieces or whole chicken for at least 3 hours.
    • Tip: Use Ziploc sealing plastic bags to marinade your meat.
  • Smoke meat at 275 to 300 degrees until internal temperature reaches 165 degrees.
    • Tip: The meat can also be grilled, baked, or breaded and fried.

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