By Maggie Hatfield
Photo by Tracy A. Toler Photography.
A group of entrepreneurial friends is at the center of the revitalization taking place in Greenbrier County. When Clay Elkins, J.W. Groseclose and David Bostic came up with an idea for a new brewery, they decided from the start that they always wanted it to be more than just a place that crafted and served beer. They wanted it to be a place that brought people together.
Big Draft Brewing officially opened in July 2021 after a private lunch event for Associate Justice of the Supreme Court of the U.S. Clarence Thomas.
“We looked around at each other and said, ‘Hey that went well, let’s go for it.’ Then we sent out texts to folks letting them know we were open,” says Elkins. “Our first night, when we were rocking and rolling, we lost power due to the transformer going out. That’s how awesome our opening night was.”
As a company, Big Draft Brewing has made it a point to be very supportive of the surrounding community. Currently, the business is focused on supporting local artisans, musicians, painters and photographers. Big Draft Brewing is a big supporter of the youth in the community as well.
“We know this is tricky since our main focus is a brewery, but we have donated our event space to celebrate award parties for leagues and are big supporters of the school bands, sports teams and the youth mountain biking team, The Hellbenders,” says Elkins.
By merging the space and atmosphere, Big Draft Brewing designed a place of gathering. The Brewery features versatile garage doors to incorporate an indoor and outdoor experience when the weather is warm. The brewery also has an amazingly large beer garden that is the ultimate setup for live, outdoor music. The space shows off a lot of wood and a live-edge bar top for patrons to enjoy a few drinks. For a meal and a show, there are two large windows that look into the actual brewery where the team might be cranking out the latest creation.
“One of the things we really love is that it’s a gathering place for folks of all backgrounds,” says Elkins. “On a given night, you’ll see local construction guys beside lawyers and tourists, and that is so rewarding for us.”
Big Draft Brewing is known for its extensive alcoholic and non-alcoholic offerings, and the bar team, led by Austin Ramsey, can help you find whatever you are in the mood for.
“We have a very diverse beer menu with something for everyone. Each beer is very distinct and representative of the style it was brewed to be,” says Elkins.
The culinary team, headed by Chef Hunter Sabbag, brings creativity to each dish and has fantastic selections for lunch, dinner and brunch. For a large party that wants to share a meal during an evening out, Big Draft Brewing has a few choices called Plates for Friends that include the Big Draft Brewery Pretzel, Lager House Nachos and some flavorful flat breads. For their main dining choices, patrons can indulge in hardy classics such as shepherd’s pie, tenderloin and taters or the fried chicken breast. The brunch menu is offered from 11 a.m. to 4 p.m. and has favorites such as chicken and waffles, biscuits and gravy and steak and eggs.
Since it has opened its doors, Big Draft Brewing has been able to create a lot of buzz in Greenbrier County, even from those just visiting.
“We have become a favorite for the locals because folks are excited to have another option in the town and our live music has been a big draw,” says Elkins. “We even get positive feedback from the resort folks who are excited to have another nice spot off property.”
The brewery has a lot of fun activities for both locals and tourist alike, such as brewery bingo and karaoke.
“We pride ourselves on being family friendly, affordable and offering awesome food options that make us the complete destination for everyone,” says Elkins.
Big Draft Brewing is located at 697 Main Street East in White Sulphur Springs. Its hours of operation are Wednesday through Thursday from 4 to 9 p.m. and Friday through Sunday from 11 a.m. to 9 p.m. Big Draft Brewing is closed on Monday and Tuesday.
Big Draft Brewery Pretzel Condiments
Photo by Tracy A. Toler Photography
Bacon Jam
1 qt chopped raw onions
1 lb cooked and chopped bacon
1 c balsamic vinegar
4 oz brown sugar
Sweat the onions over medium heat. Add bacon and mix well. Then add the brown sugar and balsamic vinegar and reduce until the liquid is gone and the mixture is at the desired consistency.
Beer Mustard
6 oz whole grain Dijon mustard
6 oz smooth Dijon mustard
3 oz Big Draft Bo Red Czech Lager
Mix all ingredients thoroughly.
Steamed Mussels
Photo by Tracy A. Toler Photography.
Olive oil
1 lb mussels still in shells
1 oz chopped garlic
2 oz chopped shallots
2 oz rough chopped tomatoes
1 oz chopped green onions
4 oz marinara
2 oz parmesan cheese
Heat a pan over medium high heat. Add a bit of oil and heat, then add the mussels. Heat the oil and add garlic and shallots to warm, then add the tomatoes and marinara. Bring all ingredients to a boil and cook until the mussel shells open. Don’t eat them if they don’t open. Plate the mussels and add the green onion and parmesan cheese. Enjoy with a Forman American Lager.
Grilled Romaine Salad
Photo by Tracy A. Toler Photography.
Caesar Dressing
4 oz parmesan cheese
2 oz chopped garlic
2 oz anchovies
4 oz whole grain mustard
Olive oil
Mix all the ingredients in a food processor or by hand and add olive oil to blend to desired consistency.
2 heads of Romaine lettuce
6 oz sundried tomatoes
6 oz parmesan cheese
Preheat grill to very hot. Cut the lettuce in half along the stem, and thoroughly coat the flat side with olive oil. Put the lettuce on the hot grill until nice charred lines appear. Remove the lettuce from the grill and add sundried tomatoes, parmesan cheese and dressing. The recipe makes four large salads. Enjoy with a nice Bellini Berlinerwiesse from Big Draft Brewing.
Grilled Mountain Trout
Photo by Tracy A. Toler Photography.
Trout
1 filet of West Virginia trout
Olive oil
Salt and pepper
Heat your grill to very hot. Brush the skin side of trout and then salt and pepper it to taste. Put the fish down skin side first. Let it develop good marks and wait until it releases from the grill. Flip the trout and finish cooking. You should only flip it once.
Mushroom Wild Rice Pilaf
Olive oil
1 c cooked and cooled wild rice blend
8 oz mushrooms
1 chopped onion
4 oz beef stock
Salt and pepper
Sauté onions and add mushrooms about halfway through the cooking process. Salt and pepper as needed. Add the beef stock and then the rice and stir until well coated and heated up.
Brussel Sprouts
1 lb brussel sprouts, trimmed
and halved
Olive oil
Salt and pepper
½ lb chopped bacon
Balsamic vinegar
Toss the brussel sprouts in olive oil and coat well. Roast in a 400-degree oven for 20-30 minutes until knife tender and slightly blackened. While brussel sprouts are still hot, transfer to a hot pan with olive oil. Add bacon and crisp up in the pan. Add garlic and shallots and sauté until they are translucent. Add the brussel sprouts and toss them in the pan until they are coated. Add a splash of balsamic vinegar and enjoy.
Horseradish Aioli
2 oz raw horseradish
6 oz mayonnaise
6 shots of Worcestershire sauce
Mix all ingredients well in a bowl.
This dish is perfect, as the components play very well off each other. Put a pile of the rice on the plate and then the brussel sprouts beside it. Lay the trout over the items and then use the aioli to top it all off.
