Located within the multi-use development Pacific and Crate of Charleston’s evolving Upper Peninsula, this 20,000 SF craft brewery and restaurant facilitates work-life balance of employees within the complex while also serving as an attractive destination to visitors from North Charleston. After its restaurant began consuming more beer than it could produce, Edmund’s Oast Brewing Company (EOBC) expanded in order to equip itself with full distribution. Now, it accommodates a 12,000 SF full production brewery; 5,000 SF tasting room; and two commercial kitchens.

The design enables EOBC to maximize its compact footprint. The brewery contains a yeast culture testing lab, auger system for grain from super sacks, custom glycol + CO2 system, barrel aging room, automated canning line/palletizer, and a large walk-in beer cooler with a forklift. The tasting room’s monolithic poured concrete bar with 26 taps is the longest bar in Charleston. Offering a variety of seating options, EOBC takes full advantage of its roll-up doors and beer courtyard which allow a blended indoor/outdoor experience. The space features a full-service restaurant kitchen, charcuterie kitchen, and outdoor custom smoke house.

The palette of the materials and architectural detailing celebrate the building’s colorful past as the old Pacific Guano Company, a sea fowl fertilizer export business. Its industrial wood-accented walls add visual interest, texture, and warmth. Repurposed warehouse light fixtures are both vintage and sustainable design elements. Corten steel, corrugated metal, a large galvanized steel canopy, and simple exposed structure and mechanical systems further capitalize on the space’s high ceilings and industrial aesthetic.