Best Sake Brewery Wilmington Near Me

4worldlovers: Friends and co-workers Martin de Jongh, Ole Pederson, Chris Worden, and Thomas Varnum are partners in Mad Mole Brewing. Ole and Martin have been homebrewing for the better part of the past decade and wanted to share their passion for beer. They are looking forward to bringing more great beer to Wilmington.

The name is a combination of the “M” from Martin and Ole’s name. Adding "mad" to "mole" is a nod to “mad scientist”. As brewing is a science more than a guessing game.

4worldlovers:
Front Street Brewery, located at 9 N. Front Street in historic downtown Wilmington, opened in June of 1995 – the 7th craft brewery in the state of North Carolina.


We’ve been brewing award-winning craft beer, serving delicious made-from-scratch food, and creating memories with our family and friends ever since.

4worldlovers: Visit our dog-friendly brew pub for cold Catawba Brewing craft beer and hard seltzer!

24 craft beers on tap with weekly small batch releases, Zombie Fresh Kitchen with delicious food to pair with your craft beer. Dog friendly patio and outdoor pergola. Plenty of parking. Located right across the street from Target.

Add BBQ pulled pork, smoked chicken or fried chicken for an upcharge

House made fries loaded with beer cheese, pickled onions, coleslaw, cilantro lime crema, pulled pork

Choice of chicken or pork made with pico and pickled onion and topped with cotija cheese

Choose A Sauce: HOT BUFFALO, SWEET CHILI, HONEY BBQ, JERK RUB

Vegan, take off cheese. Sub ranch for balsamic and oil for GF. Add pork, smoked chicken, or fried chicken for an upcharge

Spinach, tomato, mozzarella, cotija, red onion, balsamic reduction, and extra virgin olive oil

GF. Add pork, smoked chicken, or fried chicken for an upcharge

Sub Sweet Potato Fries +.50 | Sub Fried Zucchini Chips +2 | Sub Mac N Cheese +4 | Sub Slaw

3 sliders: roasted garlic aioli, mozzarella, tomato, seasonal greens and balsamic reduction

Beer can smoked chicken, pulled pork, BBQ sauce, Alabama sauce, Texas toast, slaw, and side of choice

Our beer battered flounder, lemon caper aioli and slaw with a side of beer battered fries

A generous serving of our beer battered fries, deep fried and tossed with BBQ rub with a side of beer cheese

CATERING - if you have a group, feel free to contact us at wilmington@catawbabrewing.com ahead of time and we can talk about special menu items!

**Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness**

Our flagship Belgian-style Witbier uses unmalted wheat to produce its light body and white sheen. Coriander and orange peel lend a touch of fruit and spice.

Thousands of pounds of strawberries were added to one of your favorite beer! Crisp and refreshing.

Almost-easy-ale with a well-balanced, crafty malt structure. Gold medal winner in the US Open Beer Championship 2020!

A lightly fruity yeast note in aroma and taste, as well as a pleasant hoppy bitterness.

Our Carolina Fog Hazy IPA is moving from a limited release to a year-round offering! We took the best hops from our limited series & created one all-star recipe! Carolina Fog is heavily dry hopped to deliver a juicy and citrusy flavor and aroma with a soft mouthfeel resulting from copious additions of wheat and oats.

Faubourg Westwego West Coast IPA is our shout-out to the legendary port town on our “West Coast” — the western bank of the mighty Mississippi River — across from Audubon Park in New Orleans. We craft this big, 8% ABV beauty to showcase Centennial and Cascade hops, then dry-hop it with Mosaic and Motueka. It’s fruity and citrusy on the palate, with a nice, dry finish.

Galaxy Hops all the way. Strong citrus, earthy and peppery tones from the hop profile.

Classic Pale Ale with malty body, hopped with Centennial and Cascade. Fermented with Mangos, reminiscent of heavenly days spent in tropical climates.

Fresh, crisp IPA with a Carmel malt body. Appearances by centennial, Citra, chinook and occasionally entertaining a guest hop.

4worldlovers:

Back in 1993, when Artie and Robin were just two kids in a small upstate NY high school, Artie began experimenting with fermentation. His dandelion wine didn't win any awards, but he didn't have any trouble unloading it to his friends either. While attending culinary school Artie worked at Loon Ale Brewery in Manchester, NH, mainly because he couldn't resist all the free beer he could carry after his shift ended on the bottling line. After college Artie began home brewing beer, wine, and ciders. Robin was never much a fan of any of these and decided to start brewing her own ferments, first water kefir. After a few years battling over her open ferments cross contaminating his beers, Robin decided to try another probiotic ferment- kombucha.