5 things that make Hyde Brewing and The Suffolk Punch stand out as they open today


If you haven’t heard, South End has a lot going on. From new restaurants, like Bardo to Yume Bistro, and more than 2,600 apartments being built, this part of town continues to boom. One more addition that’s officially open today is Hyde Brewing and The Suffolk Punch.

The two concepts are located in an 8,000-square-foot facility at 2911 Griffith St.

With Hyde Brewing focusing on brewing beer and coffee, The Suffolk Punch’s priority is to be a drinking and dining destination serving breakfast, lunch and dinner.

[Related: 4 hits and 1 miss on the menu at South End’s new Suffolk Punch.]

The highly collaborative effort has come a long way. Here are 5 distinct ways this South End hangout will stand out from the rest…

It has a magical interior with a forest vibe

What you see is what you get at Hyde Brewing and The Suffolk Punch. From the dark and masculine-type seating to the exposed brick walls to the twinkling, golden lights, the attention to detail here is quite spectacular. But the real star of this entire show is the greenery. Look right, look left and look up, because there is an insane number of plants hanging around the space.

One partner, Collin Ricks of the Durban Group, said that the “collective campus for craftspeople” is intended to help build up the South End area. The Suffolk Punch will seat over 300 guests and will have a 48-beer tap bar.

Hyde Brewing will have six 30-barrel and two 15-barrel fermenters. Out by the extensive patio will be a satellite bar with another 16 beer taps. Throughout the year, the space will even host a variety of concerts, entertainment and educational events.
For more shots and videos of the interior, check out our Instagram here and here.

It serves a variety of local and international beers

Unfortunately, Hyde Brewing will not have their taps filled with Hyde beer today, because it won’t be ready for a few more weeks. But don’t worry. Hyde Brewing isn’t just limiting itself to hosting their own brew. Here, you can expect international beer and local craft selections from surrounding Charlotte breweries.

“We don’t have any rules,” said partner Seth Stidham. “We just want to serve good beer.”

You also won’t see any Hyde Brewing alcohol out in Harris Teeter or other grocery stores yet either. The crew wants to wait and perfect their brew before they distribute it.

It houses a fermentation lab

You can’t walk anywhere in the space without noticing the fermentation lab that will be producing exclusive brewing, cooking and roasting processes for their beer, tea and food. The climate controlled fermentation lab’s priority is zymology, the applied science which studies the biochemical process of fermentation and its practical uses.

“Fermentation is age-old and particularly valuable in cultivating yeast for beer and making the most of the amazing seasonal produce being delivered to our kitchen by regional farmers,” Ricks said. “Right now we are working to obtain our variance pass. As soon as that is acquired, we look forward to incorporating fermentation throughout The Suffolk Punch and Hyde Brewing’s offerings.”

They will be treating their own water

Eventually, they’ll have their own water.

“We use a process called reverse osmosis to create our water,” said owner Dan Hyde. “RO filters any and everything out of the water. Once the water is at its purest, we add back specific mineral contents that benefits the taste of each beer. In the end, RO creates a high level of consistency in the brewing process. From batch to batch, we want our customer to be able to expect the same taste and quality each and every time they drink a Hyde beer.”

They are backed by a team of experts

This entire concept wouldn’t be where it is without their founding member, Dan Hyde. The main forces of the team consists of beverage experts Dan Davis of Craft, Lindsey Pittman of Trade and Lore and creative agency The Plaid Penguin.

Lucky for us, besides Hyde Brewing and The Suffolk Punch, Dan Hyde and his team have bought the buildings on either side of the facility, at 2905 and 2915 Griffith St..

Ricks said that in the future, at least one of the buildings could be used for extra cold storage, barrel-aging, a sour program and coffee roasting.

“The best part is, this is just the beginning,” said Hyde. “Our decision to separate customer experience and production into two entities gives us flexibility to develop and grow The Suffolk Punch and Hyde Brewing both here in Charlotte and beyond.”

Photos: Sallie Funderburk



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