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This is Coshocton’s brewery. 

Beer is communal—and it’s best when shared with others. Beer is an informal gesture that brings us together. It invites us—friend, neighbor and stranger—to the table, for a shared experience, and to share experiences. This is the old-world allure of beer’s most intoxicating value.

 

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Um re sum elis eturest, to bla porit, ipienis comnihil id evenimus eos se nostiaepedio in nobit que volupta coria ipsus, que nis re ipis por as sit porem voluptis eaquas moloreptat eate et ate pa dolorep udandipsum doloribusda volora non conectest perit aborernat hicimilis doluptat que eosae vollab idebis estisitis inissitiume volor auditiur sin cor sam eum labo. Magnim sam, nostior aut aut voloriti rem volut perum samus eatemquatur. Sequi culparchiti de estiat optat.

Um re sum elis eturest, to bla porit, ipienis comnihil id evenimus eos se nostiaepedio in nobit que volupta coria ipsus, que nis re ipis por as sit porem voluptis eaquas moloreptat eate et ate pa dolorep udandipsum doloribusda volora non conectest perit aborernat hicimilis doluptat que eosae vollab idebis estisitis inissitiume volor auditiur sin cor sam eum labo. Magnim sam, nostior aut aut voloriti rem volut perum samus eatemquatur. Sequi culparchiti de estiat optat.

Um re sum elis eturest, to bla porit, ipienis comnihil id evenimus eos se nostiaepedio in nobit que volupta coria ipsus, que nis re ipis por as sit porem voluptis eaquas moloreptat eate et ate pa dolorep udandipsum doloribusda volora non conectest perit aborernat hicimilis doluptat que eosae vollab idebis estisitis inissitiume volor auditiur sin cor sam eum labo. Magnim sam, nostior aut aut voloriti rem volut perum samus eatemquatur. Sequi culparchiti de estiat optat.

Our Team

Brewery owner. Brewmaster.
Farmer. Pig manager. Visionary.
Craftsman. Team player. And janitorial lead.  

Given the number of hats he wears, just call him Kevin.

Raising wooly pigs and running a brewery simultaneously on the same land doesn’t sound all that compatible. But once you get to know the team, it will make perfect sense. Kevin Ely, a former brewmaster of Salt Lake City’s Uinta Brewing Company, a top-50 craft brewery in the U.S. by volume, holds a degree in brewing science from UC Davis. In short, he knows how to brew good beer.  

But about those pigs? That’s a story that is best told over a beer.