Moogfest is upon us, kicking off tomorrow (Thursday) and running through mid-day Sunday. 2017 marks the second year the landmark music festival lands in our neck of the woods. While the main stage is in the Motorco parking lot, the festival has expanded to include Fullsteam. What does this mean for you? Choose your adventure…

I HAZ NO TICKET
Not attending Moogfest? Though we’re closed to the public for much of the festival, we still have a few cool Fullsteamy things for you to enjoy…no festival pass required.

Thursday, 9pm: Fullsteam Trivia at The Pit!
Rachel will host trivia per normal, except you get to drink bourbon if you want. And, thanks to the good folks at The Pit, a selection of Fullsteam beer — they’ll have three or four of our offerings, and plenty of tasty craft beer from NC and beyond. We know it’s different, but we think it could be great fun. Plus, it’s Rachel! It’s always fun! Want more incentive to participate? You could win a couple of passes to Moogfest! So it’s settled, right? We’ll see you at 9pm tomorrow at The Pit.

Saturday, 12 to 4pm: Moogfest Record Fair, hosted by Merge Records and All Day Records 
Merge and All Day Records are inviting their favorite local labels, record stores, and collectors to showcase their offerings. The best part: this event is free, all ages, and open to the public! No festival pass is required. Participants include:

Merge Records
All Day Records
Bull City Records
Carolina Soul
CFBG
Paradise of Bachelors
Sorry State Records
Three Lobed Recordings
Vinyl NC
Julian’s Music & Memories
& more

…all with music by DJs Karina & Magical Body!

Sunday, 4pm: We re-open to the public! 
It’s still the weekend…come join us! Our kitchen’s open until 8pm. To sweeten the deal, we’re launching our Fearrington Summer (India Tea Ale) in both draft and cans!

BUT I HAZ TICKET
Attending Moogfest? We hope you’re as excited as we are. Fullsteam is hosting several educational events and speaker meet-and-greets. Check the Moogfest schedule for up-to-date details. Fullsteam’s hours for ticketed attendees:

Thursday
Main Fullsteam bar: 3pm to 2am
Fullsteam kitchen: 4pm to 10pm

Friday
Main Fullsteam bar: 12pm to 2am
Fullsteam kitchen: 12pm to 10pm

Saturday
Main Fullsteam bar: 12pm to 2am
Fullsteam kitchen: 12pm to 10pm

Sunday
Main Fullsteam bar: 12pm to 2am
Fullsteam kitchen: 12pm to 8pm

In addition to the Fullsteam bar and kitchen, we’ll also have canned beer available by the big red F and in the Moog Merch area in the bay next door, we’re setting up a satellite draft station and some delicious “Grab & Moog” sandwiches and snacks:

Wristband or no bands, it doesn’t matter. We’d love to see you, either as a ticketed attendee or during our events open to the public.

Choose the adventure. Come see us in dynamic, diverse Durham. Come experience the joyful chaos of Moogfest.

“Plow-to-pint” brewery to add savory hand pies, Southern bar snacks, and modern meat-and-three to pair with its locally sourced beers

We’re thrilled to officially announce the hiring of Kyle Lee McKnight as our new Director of Food Operations! Kyle brings a wealth of experience in farm-to-table cooking, with experience at Manna in Wilmington and Highland Avenue — named by Southern Living in 2015 as one of the South’s best restaurants. A fellow Good Food Awards winner (it’s actually where we first met in 2013 — him for his charcuterie, us for First Frost), Kyle is passionate about nose-to-tail cooking and fermentation, seasonal Southern vegetables and heirloom grains, and classic French techniques.

It’s perhaps no surprise that his focus on fermentation and seasonal ingredients are a great fit at Fullsteam. We’ve paired our plow-to-pint beer many a time with Chef Kyle — most notably at a dinner at the James Beard House last year, where our Lindera (a brown ale brewed with candy roaster squash, molasses, and foraged spicebush) was the only beer offering at a multi-course, multi-chef evening at the legendary New York City brownstone. That night the Lindera paired beautifully with the chef’s dish, a smoked pork shoulder served on fermented Geechie Boy farro grits.

Though our food concept will emphasize local and seasonal, expect a few crowd-pleasers. We’re a bar, after all. So while you’ll see some fancy “farm’s edge” leaning specials, our menu will emphasize bar snacks, bullies (our savory hand pies), and our take on the classic meat-and-three. Just as we aim to keep Fullsteam comfortable yet innovative, our food will push new boundaries…without venturing too far into preciousness. It’s beer. It’s food. It’s a neighborhood hangout.

Chef Kyle eyeing the bullies

Timeline
In the coming months, as we build out our kitchen, we’ll start out with some simple bar snacks: Working Man’s Crunch (cola-glazed caramel popcorn, peanuts, chocolate). Paycheck mix. Cheese plates, simple bar food — and some sneak peaks at our full menu. By our seventh anniversary (mid-August), we’ll launch the full kitchen and complete menu. Maybe earlier if we’re lucky.

Food trucks
We’re proud to serve as a home for food trucks since we first opened way back in August 2010. In the past six-and-a-half years, we’ve seen over a dozen food concepts transition from hanging out at our brewery to building their own brick-and-mortar location.

It’s time for us to do something similar.

That said, we have a lot to figure out, and as you may know, it’s going to take some time and some money (more on that down the line…which may or may not involve the Wall of Awesome).

So we’re status quo for now, with our regular food truck programming status quo as we build out the kitchen and even as we offer those initial snacks, pre-build-out.

But once the kitchen is open — sometime mid-year — we’re going to work on outdoor seating where the food trucks currently park. It’s at that time that we’ll respectfully ask trucks to relocate. We’ll be working with them in the weeks and months ahead to find a good location in the warehouse district that works for all.

Evolution
We always intended to have food at the brewery…I’ve been talking about hand pies and beer since before we opened. We’re thrilled to bring Kyle on board to help tell the Fullsteam story and add a major layer of fun and flavor to our Southern-inspired beer. He and I have been friends for years, and we’d been casually talking about working together for some time. Soon, that time will be a reality, and we couldn’t be more honored.

Sneak Peaks
Not in the Durham area? Come see Kyle (and our beer) at a few upcoming events, including a celebration of Heirloom’s (Charlotte) three-year anniversary tomorrow night! Kyle and Chef Clark Barlowe collaborate and celebrate the legendary TV food personality Betty Freezor, all paired with Fullsteam beers. We’ll also be paired up for a very special beer dinner (finally, right, Billy Mellon!) at Manna in Wilmington on March 2, Craft & Cuisine at Airlie Gardens (Wilmington, April 1), and an April dinner at Circa 81 during the Beaufort Wine and Food Festival.

Read more
AndreaWeigl, food editor of the News & Observer, wrote a wonderful piece on this new development. Check it out.

Please join me in welcoming Kyle Lee McKnight!

Cheers,

Sean Lilly Wilson, Chief Executive Optimist
Fullsteam Brewery

We’re making it easy to knock out your holiday shopping!

Swing by the tavern during business hours, where we always have our full, Fullsteam lineup available: to-go beer, hoodies, shirts, headwear, glassware, and the list goes on. All guaranteed to please the discerning beer lover in your life. Get the full holiday spread at the tavern, or if you prefer to shop in your PJs, hit up our online store and we’ll send it directly to your doorstep.

Be sure to place online orders by 12/16 to receive your swag in time for Christmas.

Prefer to peruse before you purchase? Like beer?

Stop in, have a pint, and swing by our Official Swagtastic Headquarters (AKA the table on the Fullsteam stage) Saturday, December 17, between 1:00 PM and 9:00 PM to pick up special holiday goods including…

Farm’s Edge Twofer

Get your choice of any two current Farm’s Edge bottles in a new, easily portable, super giftable Farm’s Edge Twofer box.

• Dinnsen’s Orchard Paw Paw Tripel
• Lindera Candy Roaster and Foraged Spicebush Brown Ale
• First Frost Foraged Persimmon Ale
• 2015 First Frost Foraged Persimmon Ale

All packed up and ready for giving (or keeping) for $20.

Fullsteam Glory Pack

Lean into it, and pick up the perfect bundle for both the new and experienced Fullsteam fans.

• Farm’s Edge Twofer
• Hoodie of your choice
• AND a Scythe & Sparrow membership

A $124 value, all yours for just $99.

Fullsteam Glory Pack only available at  our Official Swagtastic Headquarters on Saturday, December 17, between 1:00 PM and 9:00 PM!

Discounted Scythe & Sparrow Memberships

Give (or keep) the gift that keeps giving year round. Enjoy…

• Select 20-ounce pours for the cost of a sixteen-ounce pint
• 20% discount on beer-to-go
• 20% off all merchandise
• First dibs on seasonal bottle releases
• Squabbit treats and other shenanigans

Individual membership $54, couple membership $89.

And More

Solidify your title of “Family Favorite” and give the gift of local craft beer.

A Very Merry Durham returns!

Join us on Sunday, December 18, for an exuberant & absurd holiday party including (but definitely not limited to) …

• Christmas carols in four-part harmony (five if Camper sings along)!
• The Poetry Fox!
• The Beaver Queen!
• Last-minute Christmas shopping!
• Sing alongs with Jesse James DeCanto and the Beer & Hymns band!
• Dancing crayons! What?
• Durham drag diva Vivica C. Coxx!
• The original Fullsteam Naughty or Nice wheel!
• Jolene the Pig versus Gingerbread Town! What what?
• Exuberant dancing!
• and, of course, a visit from the Holiday Gorilla!
  

It’s a variable variety show…with beer!

Tavern shenanigans kick off at 6pm, with the stage show starting right at 7pm.

It’s Christmas in July in December!

Let us know you’re joining the merriment via the A Very Merry Durham Facebook event page. We’ll post there frequently leading up to the event, so you can be the first to find out about all the holiday knaveries.

Join us TONIGHT, November 30, for a live auction on the Fullsteam stage. On the auction block: facial hair.

Every penny raised goes directly to Movember Foundation USA to benefit the Duke Cancer Institute and other health organizations.

Here is the skinny.

• Highest bidders get to work directly with Durham’s own Pedro Williams to come up with a shave plan for the lucky volunteers. Smooth as a baby’s bottom? Asymmetrical? A big backwards F?
• Get your bid paddle starting at 6:30 PM for a $1 donation to the Movember Foundation.
• The auction kicks off at 7:00 PM
• Expect shenanigans throughout the night. It’s what we do.
• No facial hair? No problem. Join us for bidding, tasty beer, good times, and get your own mustache or fingerstache with a $1 donation to the Movember Foundation.

Meet some of the brave faces on the auction block…

We asked these fine gentlemen to tell us a little about themselves, and why they are letting strangers bid on, then shave, their man manes. Here is what they had to say (from left to right; top to bottom).

Jack Wiggen

Q: In 1-2 sentences, please tell us a little bit about yourself.

A: My name is Jack Wiggen and I am the owner of Bull City CrossFit.

Q: Are you really going to let someone trim and/or shave your beard? What’s going through your mind right now?

A: I’ve had a beard for the last two years and I’m ready for a temporary change.

Q: Why are you choosing to participate in this event?

A: I am going to let someone shave my beard; it will be strange, but this is a great cause and if it continues, it may become a tradition for me as well!

Ian Lipman

Q: In 1-2 sentences, please tell us a little bit about yourself.

A: I am a graduate student studying financial math at NC State University, but I live in Durham and enjoy frequenting all the bars.

Q: Are you really going to let someone trim and/or shave your beard? What’s going through your mind right now?

A: Although I enjoyed growing out this beard over the past year, I believe it’s time for a fresh look. It’s one of those things where you’re sad you have to say goodbye, but you know it’s the right thing to do, and there’s always a chance for the two of you in the future to be together again.

Q: Why are you choosing to participate in this event?

A: I’ve always said that I wanted to grow a beard and be able to raise money for it, and I think this is the perfect opportunity.

Matthew Konar

Q: In 1-2 sentences, please tell us a little bit about yourself.

A: I am an architect who lives down the street with a design specialty in local food and beverage as well as existing building renovations. And yes, you can find me sketching at the bar in the evenings and drinking my ‘fair share’ of Fullsteam beer.

Q: Are you really going to let someone trim and/or shave your beard? What’s going through your mind right now?

A: How much beer do I need to drink so this actually happens to my beard (and hair)?

Q: Why are you choosing to participate in this event?

A: No brainer… I am a lymphoma cancer survivor and ‘lost’ my hair before!

Greg Hirsh

Q: In 1-2 sentences, please tell us a little bit about yourself.

A: Greg Hirsh is self-described jack-of-all trades and master of some. He is a firm believer in the three B’s of life: beer, bluegrass, and of course, beards!

Q: Are you really going to let someone trim and/or shave your beard? What’s going through your mind right now?

A: I welcome any stylist to turn my furry facade into a work of art. I would be lying if I weren’t scared a little, but my curiosity is piqued to see what can be done!

Q: Why are you choosing to participate in this event?

A: They say curiosity killed the cat. Well, not intending to die anytime soon, or to turn into a cat for that matter, I am agog to see what becomes of my beard, and others, for future facial inspirations!

Andrew Armstrong

Q: In 1-2 sentences, please tell us a little bit about yourself.

A: I am a medical oncologist who is focused on prostate cancer research from new treatments to new ways of studying the disease. I am a father of 3 and an avid soccer player, hiker, and Duke basketball fan.

Q: Are you really going to let someone trim and/or shave your beard? What’s going through your mind right now?

A: Yes! Looking forward to anything other than a UNC logo!

Q: Why are you choosing to participate in this event?

A: I run the MODukes network, I am funded by Movember, and want to give back to a great cause on behalf of my patients.

James Johnson

Q: In 1-2 sentences, please tell us a little bit about yourself.

A: I’m a Chef at the Tribeca Tavern, a Husband, and Father to two amazing boys.

Q: Are you really going to let someone trim and/or shave your beard? What’s going through your mind right now?

A: Wait…what? Shave the Beard?!?!? I thought I was signing up to Save the Beer!!

Q: Why are you choosing to participate in this event?

A: Having two young boys I feel the need to do my part for them and their future. I’ve done numerous events with Fullsteam over the years and have discovered that the whole crew is awesome. They impact the community with a positive culture.

Mark Connor

Q: In 1-2 sentences, please tell us a little bit about yourself.

A: I’m a local bar owner (The Cave) and musician (S. E. WARD, GROHG). I won an award for being the best worst bartender at Raleigh’s best worst bar, Slim’s.

Q: Are you really going to let someone trim and/or shave your beard? What’s going through your mind right now?

A: I am more than willing to get a free shave for charity. Right now I’m thinking about my lovely fiancée and pizza. Those have nothing to do with the event and little to do with each other, they are just things that are always on my mind. They were always on my mind.

Q: Why are you choosing to participate in this event?

A: I hate sadness and pain. I get emotional thinking about sadness and pain that others have to endure. If I can help by having someone turn my beard into cornrows or whatever I’m all for it. Let’s help someone in need.