Duck Rabbit Brewing in Farmville | North Carolina Weekend | UNC-TV


– [Paul] Farmville is
where we’re located, where we always have been. It’s a rural community
of 4600 people. The town is alive, it’s a
really neat community to be in. I like it a lot. – [Reporter] Paul Phillippon
liked Farmville so much, he founded his business here. It’s called Duck-Rabbit Brewery. – [Paul] Started a career in
the brewing industry in ’98, worked for three different
breweries sort of in the course of
that, always trying to build up enough experience
that I felt like I, it made sense for me
to try to do my own. – [Reporter] Before he was
a brewer, Phillippon was a philosophy professor. The brewery’s name and
logo was inspired by an image he saw in one of his
favorite philosophy books. – The logo looks like a
duck from one perspective, looks like a rabbit from
another perspective. Not everyone sees
that immediately. I wanted our brand image and
logo to come from my life, and I thought it looked
cool and would function well as a brand image. All the tanks you see here
with the cone-shaped bottoms are fermentation tanks. They have beer in various
stages of production. We specialize in dark beer,
but we wanted to occupy a niche that didn’t feel like
a hollow gimmick. – [Reporter] Duck-Rabbit’s
top seller is its milk stout, which makes up two
thirds of its production. – [Paul] The Milk Stout
is relatively sweet, jet black in color, really round and
approachable, no sharp edges. The Amber Ale is lighter
in color, lighter in body, we’re aiming for sort of
layered caramel malt flavors in that one. The Brown Ale is an
American style Brown Ale. We use a combination of
American and Czech hops to give it a kind of
spicy, flowery bitterness. And then finally the Hoppy
Bunny American Black Ale, again, jet black, quite
robust, quite bitter. – [Reporter] Those are
the only four beers Duck Rabbit makes year-round. – But the market has
grown to a point where we need to do more than just
occupy our little niche. We need to satisfy
more palates, and so, we’re trying to do that. – [Reporter] So Duck-Rabbit
also brews eight seasonal beers, and is always experimenting
with other beers, sometimes only
brewing them once. – To my left here is
the bottling line, so this is where all the
beer gets put into packages. – [Reporter] When
it opened in 2004, Duck-Rabbit produced only a
few hundred barrels a year. Now, it produces 7,000,
though that’s still small by industry standards. The brewery has expanded twice. Room to grow was another
reason Phillippon was attracted to Farmville. – [Paul] I really never wanted
to have to uproot and move. I want to be able to grow
in any way that makes sense without having to relocate, and this was a place
that I was able to afford the land to do that. – [Reporter] But Phillippon
doesn’t want to grow too much, too fast. – There are a lot of ways
that things can get out of your control. – Next weekend we’re gonna
have food trucks here, if you can come back. – [Reporter] Duck-Rabbit has
a tasting room where you can sample and order its beer. It’s become a gathering place
for locals and visitors. – [Patron] This is one of
my favorite spots to stop when I’m in Farmville, and I like to come
in and grab a beer. – I think it provides just
a life to the community. It’s a great place just to
be with friends, and hang out and just join the community. – [Reporter] Phillippon wants
his customers to feel that sense of belonging while
they enjoy his beer. – [Paul] I hope they’ll enjoy the experience of visiting here. I hope it’s a fun experience,
and I hope it prompts them to buy more beer.
[laughing]

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