A Barrel-Aged Bash with Fullsteam Brewery and High Wire Distilling Co. at Mixson Bath & Racquet Club

 

To celebrate Brewvival weekend, Mixson Bath & Racquet Club welcomes Southern beer visionary Sean Lilly Wilson of Fullsteam Brewery in Durham, N.C. for a barrel-aged bash featuring Charleston’s High Wire Distilling Co. and their newly released barrel-aged Hat Trick Gin on Thurs., February 26.

Fullsteam and High Wire’s relationship goes back before either business launched. In 2010, High Wire co-owner Scott Blackwell served as a mentor to Wilson as part of a regional sustainable enterprise initiative. The two began to work more closely as they worked on their respective Southern agriculture-meets-alcohol businesses.

This relationship deepened when Fullsteam realized they could supply High Wire with surplus new wooden barrels, which the brewery had purchased but never put into rotation. The two companies initiated a swap program. High Wire uses the new barrels to age their spirits, then sends freshly-emptied barrels back to Fullsteam to age their beer. This trade of Southern flavors is just now starting to show up in Fullsteam’s barrel-aged program.

Fullsteam’s Cack-a-lacky ginger pale ale — brewed with North Carolina ginger — ages for several months in High Wire’s Rhum Agricole barrels, a rhum made with South Carolina sugar cane. The brewery’s “Batch 1000” celebrates the classic Old Fashioned cocktail, with a Carolina twist: the burly wheatwine contains North Carolina wheat, North Carolina barley, orange peel, and Cheerwine syrup — all aged in High Wire’s “New Southern Revival,” a four-grain bourbon whiskey distilled with local grains.

While the Rhum Agricole Cack-a-lacky and Batch 1,000 may be the apex of the February 26th bash, Fullsteam is excited to provide two additional rare beers: Muscadine Gose, brewed with nearly all North Carolina ingredients (barley, wheat, salt, muscadine, coriander, hops), and Riverbend Rye, a floral, hoppy pale ale with rye farmed, malted, and brewed in North Carolina.

In addition to samples of Fullsteam’s beers, the cash bar will be serving signature cocktails featuring High Wire spirits, and the distillery will be on hand to provide limited tastings of Rhum Agricole and its new barrel-aged Hat Trick Gin.

Charleston’s favorite swing/gypsy jazz/party band The V Tones will provide the entertainment, and Chef Bryan Cates with the help of MBRC member and Charleston food guru Jeff Allen will provide the food. The two will be creating a porchetta using heirloom hogs from Carolina Heritage Farms accompanied by a spread of Southern sides.

Sean Lilly Wilson will be pouring his beers at the Brewvival festival on Saturday, Feb. 28, which takes place at COAST Brewing in North Charleston from 12-5 p.m.

 WHAT: Fullsteam Brewery & High Wire Distilling Co. Barrel-Aged Bash

WHEN: Thursday, February 26, 6-9 p.m. 

WHERE:  Mixson Bath & Racquet Club,  4401 McCarthy St. North Charleston. (843) 471-1920

DETAILS: $25, includes beer, food, and entertainment. Free for members. Cash bar. Buy tickets at citypapertickets.com