BearWaters Brewing Co

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Like so many great craft brewery beginnings, BearWaters Brewing Company was born from the passion of home brewing. Founder Kevin Sandefur developed many signature recipes in his makeshift beer kitchen, a modest root cellar adjoining his home. At the urging of friends, family and colleagues, Kevin decided to explore the possibility of making his hobby a career.

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Pigeon River Grille is a Southern-inspired restaurant serving simply prepared fresh food sourced from top purveyors, offering diners a vibrant combination of flavors.

A single batch of beer on our system can call for up to 1,000 pounds of barley, wheat, and other cereal grains within any given recipe. The grain contains starch which is converted to sugar during the mashing process. This sugary liquid, called wort, is then transferred to the brew kettle where it is boiled for concentration, sterilization, and protein coagulation. As the wort is transferred, water is added on top of the grain bed to help rinse all the sugar from the grain. Once the kettle is full, the mash is completed, and the grain is of no use to the brewer. So what's a brewer to do with 1,000 pounds of wet grain that isn't needed?

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