Rock Hill’s first brewery expects to hold a soft opening in about three weeks.
Legal Remedy Brewing Co. says it is putting the final touches on its facility at 129 Oakland Ave. That entails getting the kitchen set up for final inspections, says Mark Van Sickle, one of the founders. “It’s little things,” he says.
Van Sickle has teamed with friends Chad McGowan, Bill Neurohr, Joe Hubbarth, Steve Anderson and Mike Krail on the venture. Krail also is the head brewer.
“We’ve been talking about this for years jokingly and finally decided to pull the trigger,” Van Sickle says. “It just all came together.”
The brewery’s name is tied to a partner’s law career and a joke among the friends that beer is good for what ails you — hence the Legal Remedy brand.
Legal Remedy’s 10,500-square-foot home was formerly an auto dealership, dating to the late 1950s.
Initial plans called for the brewery to open in Riverwalk, a mixed-use development in Rock Hill, but the timing didn’t work out. And, while Legal Remedy still owns land there, it’s focused on the current location, Van Sickle says.
Van Sickle estimates the tab for the brewery will be “well over $1 million.”
The auto dealership has been transformed with a “sophisticated industrial” design that takes advantage of garage-style doors to let in light.
In the 2,500-square-foot taproom, exposed brick and beams add to the décor, along with reclaimed wood and corrugated metal. The dealership’s original terra cotta tile is embedded into the concrete floor.
Legal Remedy’s tagline — “Justice never tasted so good” — will be added to the bar. Recycled glass with flecks of green and brown was used for the window bar, located in the taproom.
The bar will have 24 taps, with up to eight beers known as the “Usual Suspects” that will be available year round. All beers play off of legal terminology such as the Pro bono Porter, Informant 1 IPA and the Probation Pilsner.
“We’re making a lot of good beer right now,” Van Sickle says.
Plans call for Legal Remedy’s kitchen and outdoor smokehouse to produce Memphis-style barbecue, house-smoked pastrami, corned beef, brisket and fried cheese curds as well as weekly specials.
In the brewhouse, Legal Remedy has invested in a three-barrel and a 15-barrel system. Van Sickle expects to brew 2,500 barrels this year, but that could reach 10,000 barrels in the future.
Also planned are collaboration beers, seasonal varieties such as watermelon wheat or blueberry saison, and craft sodas. Several taps will be dedicated to nitro beers that use with nitrous dioxide — similar to Guinness — to give them a different mouth feel.
Legal Remedy began selling its brews through various distribution channels last summer. That includes distribution to local restaurants. The new facility will allow Legal Remedy to build on that while serving its own beers in-house.
“It gives us a lot more opportunity from the distribution standpoint. Our beer production has short-term and long-term growth potential,” Van Sickle adds.
There’s also room for expansion, including space for an additional building to house storage and fermentation tanks.
The brewery will have a solar power system that will generate up to 30 kilowatts for daily operations. The outdoor space also doubles as covered patio seating.
General contractors for the project include D.A. Mitchell Builders and Kelly McArdle Construction. Design was handled by 505 Design.
Article and photos: bizjournals.com