Mount Pleasant Magazine Jan/Feb2016

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his materials online, but, since
Kinslow opened up his shop, he gets
everything he can locally because
he knows the importance of having
someone who can answer questions
and teach new home brewers the finer
points of the craft.
“It just takes the tiniest hint of bad
stuff to make the worst flavors,” he said.
On a warm Sunday in November,
Mutter was on his patio stirring
wort – a frothy soup of hops and
grain sugar that ferments into
beer. The concoction featured
three varieties of American hops,
a twist on a recipe that Mutter
found online that he dubbed the
Mount Pleasant IPA. As the beer
began to ferment and he cleaned his
equipment, he pondered just how
big the craft beer industry could get
in Mount Pleasant.
Mutter decided that “the real
winner here is the consumer, who is
getting access to so many flavors and
ideas about what beer should be.”
Photo by Jake Lucas.
Photo by Jake Lucas.
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