About Us
How it all started
Owner and Brewer, Wes Phebus has been brewing beer since 2017. Starting as a homebrewer, he quickly found a passion and developed quite a talent for brewing various styles of beers. He decided to brew professionally in 2018 and spent 2 years with Something Wicked Brewing in Hanover, PA until opening our current location. Owner and Manager, Casey Phebus started her career in banking and spent 18 years working for a local financial institution as a commercial lender before leaving to focus on family and the growing business. They have been married since 2019 and have beautiful twin daughters.
Really great beer and atmosphere is spot on. Love the way they have partnered with other local small businesses to make it truly unique..
As a couple of beer lovers, they wanted to share their passion for craft beer with their hometown so they opened Waynesboro’s 1st craft brewery in over 100 years. They use a 5 barrel brewhouse and serve beer in the completely restored and historic location on Main Street. The taproom has 10 revolving taps as well as several other options in cans or bottles along with a local PA cocktail and wine menu. You can enjoy something off of the food menu including Italian style hoagies or paninis along with shareable appetizers and pizzas. The venue is family friendly and also has a beer garden and patio area that is pet friendly. You can catch them on the road with their refrigerated beer van complete with 4 taps on the side for your business Happy Hours, Weddings, Birthday Parties and more. Downtown Waynesboro is absolutely beautiful with its brick walkways, floral arrangements and cool businesses, stop down and see what all the hype is about!
How we got here
The current location was previously the Waynesboro News Agency on Main Street and was purchased in May of 2019 and after 9 months of extensive renovations , we opened our doors in February 2020. We upcycled as much as we could including 4 full size bowling lanes in the back production area which we turned into our tables, benches and bar tops. You can view the walls and ceiling that have been soda blasted to remove years of paint and reveal the gorgeous multi-colored tin below. We acquired and remodeled the original kegerator from Mathia’s Bar and Tavern which was put into use in the 1950’s and is viewable immediately upon entering the taproom. The shelving that has been used for years in the News Agency is still in use and holds our glasses and apparel displays. We completely gutted, poured concrete and rebuilt the back area that now houses our brew house and manufacturing area. The original Waynesboro News Agency neon sign has been restored, reconnected and is now lit inside the taproom for a rustic ambiance that you will love.
Check out some images from our taproom throughout the construction process.
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Brewery Before
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Taproom Before
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Bowling Lane Floors
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Uncovering Tin Walls
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Floor Drains
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Concrete
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Finished Floor
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Install Lift
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New Bathrooms
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Equipment Arrives
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Finished Taproom
The Brewery
Our 5 BBL system was handcrafted by Forgeworks in CO. In addition to our brewhouse, we also have 6 fermenters, 3 brite tanks and 8 barrels for aging. We start off with malted barley in each batch. We add it along with other specialty grains to the mash tun along with hot water and mix them up to ensure they are completely covered with water. This is where starch from the grains is converted into sugar. We now have "wort". At this time we transfer the wort to the brew kettle, while we sparge or rinse the remaining sugar from the mash. The leftover grains are taken to a local farm for cow feed.
Once the wort is in the brew kettle, we bring it to a boil and add any hops or additions that the receipe may call for. After about an hour, we cool and transfer it to a fermenter where yeast will be added. The beer can be in a fermenter for 2-6 weeks, at this point other additions are added as well as dry hops for flavor. After the beer has reached the correct ABV, it is then transferred to a brite tank to clarify additionally, then transferred to kegs, barrels or canned depending on the recipe. Once it is in kegs, it is then transferred to the taproom or to your local bar, restaurant, or distributor for your enjoyment!
