Burial Beer Company in
Asheville, North Carolina by Edwin Arnaudin
Burial Beer Co. may not be the secret hole-in-the-wall brewery and
tasting room it was in its first year and a half on Asheville’s
South Slope, but its key players have grown their business in
logical, intentional ways while maintaining its initial appeal.
Named in honor of the New Orleans community’s celebrations of death
through elaborate, music-filled funeral processions that stirred the
souls of owners Jessica and Doug Reiser during their years in
Louisiana, Burial opened in June 2013 in a former industrial space
around the corner from Green Man Brewery.
In the following months, head brewer Tim Gormley rolled out a core
line-up of Skillet Donut Stout, Scythe Rye IPA, Haysaw Saison, Surf
Wax IPA and Bolo Coconut Brown Ale on a one barrel pilot system. New
experimental batches each week and a rustic ambiance aided by farm
tool tap handles, paintings of Tom Selleck and Sloth from The
Goonies (there’s now a mural of the two unofficial mascots),
eclectic playlists and a refreshing absence of TVs helped the
brewery build a strong local following.
Interest throughout the region likewise picked up through Burial’s
annual Sharpen the Blades Saison Fest in spring and Burnpile Harvest
Festival each fall, and as Asheville beer tourism boomed, an
increasing number of fans pointed visitors toward its
Now offering more
varieties than ever thanks to its current 10-barrel brewhouse, which
also affords regular canning of the flagship beers for distribution
and rare bottle releases throughout the year, Burial taps anywhere
from two to six small-batch releases each week, including one-offs
from The Forge staff series and adjustments to past batches.
Food and entertainment have similarly expanded with the Salt & Smoke
kitchen cooking seasonal dishes on the back patio and a weekly
Sunday jazz brunch with a house band featuring former Ween drummer
Claude Coleman, Jr., and bigger changes are on the way.
Within the next year, the original South Slope brewery will shift
its focus to wild and sour farmhouse beers with clean beer
production moving to Burial’s new Forestry Camp property just
outside Biltmore Village. The former Civilian Conservations Corps
lodgings are being converted to a 20-barrel production brewery,
urban farm, locally-sourced restaurant, and two-story tasting room.