We ended up at Edmund’s Oast for dinner in Charleston. This was pretty much the only place that Val wanted to go to for dinner the whole vacation because it received a favorable write up from Bon Appetit. This was the first beer I had there.
Style: American Wild Ale
Trivia: According to the brewery website, “A key focal point of Edmund’s Oast is the onsite brewery, where a number of the restaurant’s unique and unusual draft beers are made in house, including brews aged in a small, dedicated barrel aging room. Not only is Edmund’s Oast one of the few brewery based restaurants in the area, the team has also carefully curated a high-quality beer program featuring guest taps from the best local, national, and international brewers complemented by an expansive specialty/reserve bottle list.”
Random: Their outdoor area was nice too, except it was insanely humid while we were there.
The beer poured with a half a finger of pink head. It topped a hazy, pink body with no visible carbonation. The nose was tart, but not overwhelmingly so. It had lightly toasted oak and red grapes as well. There was also a floral characteristic that came along for the ride. The taste had some vinegar-tartness with red wine and flowers. It had a hint of vanilla along with toasted oak to balance it out. The berry note came through as well and was jammy without being overly sweet. The body was shockingly thick for the style with moderate carbonation. It had a lengthy finish with red wine barrels and vinegar. I was impressed by this beer. Whenever I see a brewery in a restaurant, I expect an amber, IPA, brown ale, etc. I do not expect an oak aged wild ale like this. If you find yourself in Charleston, you need to search this beer out.
Untappd Rating: 4.0/5.0