Craft brewers David Merritt and Jaime Tenny, the co-owners of busy North Charleston microbrewery COAST, have built their reputation on making tasty ales and lagers with the freshest ingredients and purest methods. As often as they can, they utilize organic barley malts and hops as well as local ingredients, and they work with Legare Farms to recycle their spent grains as cow feed. COAST is currently brewing their Export Scotch Ale and Dead Arm Pale Ale, and their briny Oyster Foreign Extra Stout makes use of fresh oysters from Bulls Bay. More wild innovations are on the horizon, including the Boy King brew and Carnie Fire. —T. Ballard Lesemann

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