Pen Druid Brewing

Reviews

There’s a reason Pen Druid was the highlight of our trip. Nestled on a 27‑acre permaculture farm at the foot of the Blue Ridge, it’s all native‑yeast, barrel‑fermented, spontaneous beers made using a wood‑fired brew system—no gas or electric. Wort is cooled in outdoor copper-lined coolships and fermented entirely on local microbes. Remarkably, they brew outdoors year‑round and their clean beers all use a native yeast isolated from a winter flower in 2015. The standout beer of the visit was the Spontaneous Raspberry wild ale. Tart, lively, and bursting with raspberry, it exemplifies Pen Druid’s mastery of lambic‑style brewing. The grounds are stunning—rolling pastures, mountain views, and spaced‑out picnic tables. When the weather turns, there’s a spacious indoor taproom to retreat to. Note: they’re only open weekends, so plan your visit accordingly. Highly recommended if you appreciate wild brewing at its most authentic.

We had a wonderful time taking in the beautiful view and trying a few of their ciders, the IPA, and the orange wine. Everything was delicious and I would definitely visit again. Unfortunately, the Sumac restaurant was closed, but the menu looked enticing.