Greenbrier Valley Brewing Company

At its core, the Greenbrier Valley Brewing Company has a flair for creating brews that go down smooth while evolving its beverage line to appeal to a wide variety of craft brew drinkers. For their brews, the team draws inspiration from Appalachian legends and mythical creatures, none more famous than the Devil Anse IPA. Named after the notorious Hatfield family patriarch, this medium-bodied IPA is balanced with citrus and fruity undertones.

Visit the GVBC taproom to enjoy a pint, grab a seasonal cocktail or check out the latest small batch brew. The vibe is casual, the beer is on tap, and the calendar is filled with live music, line dancing, paint nights, karaoke and other events worth planning around.

Craving a bite with your brew? The Hangar, GVBC’s permanent pop-up kitchen, serves hearty bar food with a some inventive twists.

A few menu highlights:

• The Hotlanta Chicken, a crispy fried chicken glazed in hot honey with pickle chips
• Franklin Burger, a half-pound burger topped with brisket, onion rings, cheese and sweet heat BBQ
• O.G. Cheeseburger, a classic done right with your choice of cheese and toppings
• All Thai’d Up, tots tossed in red coconut curry with peanuts and cilantro-lime crema

TAPROOM HOURS: 

• Wed-Fri 3-9pm
• Sat: 12-9pm
• Sun: 10-6pm

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.