Working Man's Lunch brewed by Fullsteam Brewery - Durham, North Carolina        

A tribute to the Southern tradition of an RC Cola and a MoonPie. We brew this beer with biscuity malts, vanilla, and chocolate nibs from Raleigh's own Escazu Artisan Chocolates. But instead of using a traditional, dry English or Scottish ale yeast, we get zany and brew with a German (Weihenstephan) yeast strain. This lightens up the beer and adds vanilla and banana notes to give it that MoonPie connection. The result is a drinkable "dark ale" that, like most of our plow-to-pint beers, doesn't fit neatly into any one particular style. Have your three martinis, Boss Man. We'll take a Working Man's Lunch. 5.6% ABV.
      
             

Beer Review from Beer Advocate
Poured into a standard pint glass a deep roasted chesnut brown with a tinge of ruby,a thinner beige colored head atop.Aromas of chocolate and roasted nuts really stood out,light vanilla and clove-like spice were subtle.A little sharp in the mouth but after awhile it did mellow a bit.Bitter chocolate,molasses,and vanilla flavors with light roasted nut on thepalate,a decent earthy/woody drying note in the finish.A pretty good after dinner beer,I have never had a moon pie or RC cola for that matter but I'll take their word for it.

  
  
Fullsteam Brewery
In the past few years, North Carolina’s beer selection has flourished with beers around the world: Belgian dubbels, tripels, and quads; English bitters and barleywine, German lagers. Amazing craft beer from US breweries establishing regional traditions and styles: the West Coast IPA phenomenon. Hearty Wisconsin lagers. Experimental beers from the Northeast.

But we have yet to develop a Southern craft beer identity.

Fullsteam’s mission is to craft this identity. To create a distinctly Southern beer style that celebrates the culinary and agricultural heritage of the South.
 
     

Fullsteam’s owner and Chief Executive Optimist
Sean Lilly Wilson founded and led both Pop The Cap and Permit Beer, two beer lobbying organizations that have opened up economic markets to North Carolina’s craft beer industry. He holds both an MBA and Master of Public Policy from Duke University. Sean has ten years restaurant experience, including three years at Durham’s renowned Magnolia Grill.

Fullsteam’s Zymologist
Chris Davis, aka 32 is Fullsteam’s resident Zymologist. 32 comes up with new, off-the-wall Plow-to-Pint beer concepts and many of our more traditional Workers’ Compensation offerings. He also vets Sean’s crazy visions, keeping eye rolls to a minimum. He’s a two-cycle scooter nut and a proud papa.