[ lifestyle ]
MAGGIE HATFIELD
BAVARIAN BROTHERS BREWERY
In the
Chef ’s Corner
Bavarian Brothers Brewing
The growth of the Bavarian Inn in Shep-
herdstown, WV, has always been driven
by its guests. In 1984, owners Erwin and
Carol Asam added the inn to their restau-
rant so guests from Maryland and Wash-
ington, D.C., could enjoy dinner without
worrying about driving home after. This
heritage of hospitality has been passed
down from Erwin and Carol to their sons,
Christian and David, who now oversee
operations, and has led the Asam family
to make more changes to their business.
When they noticed their guests’ needs
evolving a few years ago, they knew that
they, too, must evolve.
“About three years ago, we noticed
our fine dining area was less busy and
our casual dining space, Rathskeller, was
always at capacity,” says Christian. “We
decided a brewery and brewpub would
be a great way to add another casual
dining concept to our property and start
a buzz—no pun intended—at the inn.”
It was then that Bavarian Brothers Brew-
ing was born, and Christian and David
have since transformed the Bavarian from
a country inn to a new concept they are
calling a boutique-destination brewery.
One way in which the new brewery
120
WEST VIRGINIA EXECUTIVE
stands out from others is through its focus
on quality. Each brew is crafted with a
quirky story behind it. The brothers hired
Falling Waters Brewery as a consultant to
help develop the specialty line of brews
and their memorable names.
For example, Carol’s Royal Stout is
named in honor of their mother, a native
of Sheffield, England. Erwin’s Angry Ale
IPA is named for their father, who grew
up in Germany. The Luggage Assistance
Porter is a salute to those who help resort
guests with their baggage. The brews are
only available on-site or through the pur-
chase of a growler to go.
The brothers were able to expand on
their creativity by pairing their brews
with items on the menu. “Beer pairing
and wine pairing are not much different,”
says Christian. “The interesting part of
our pairings is that it is usually much less
formal and simpler than wine pairings.
We like the food in our brewpub to be
intelligent but also approachable and fa-
miliar, and the same goes with the beer.”
The brewpub’s menu offers small bites
and shared plates, from an international
cheese board to the Blue Crab and Gouda
Fondue. Guests will find favorites like
Executive Chef Jeffrey Ault.
salads and a signature burger are still
available, and for the food enthusiast,
Executive Chef Jeffrey Ault has crafted
unique entrees such as Golden Gazpacho
with Crab, Zigeunerschnitzel and Sea Bass
with Chorizo Chow Chow and Hominy
Nage. The brewpub also offers a variety
of other beers, wines and specialty cock-
tails, providing something for every taste.
As the brothers were looking to revamp
the 11-acre property, they wanted to create
a special atmosphere for the casual dining
brewpub and lounge. With a view of
the brewery and sliding glass doors that
open onto an outdoor patio called the
Beer Garden, patrons can enjoy drinks
at the brewpub around a firepit or in the
brew lounge—a great space that includes
leather sofas, high-back chairs and a
stone fireplace. The entire property sits
on a bluff overlooking the Potomac River,
offering stunning views both during the
day and night.
Since the opening of the brewery this
past spring, the brothers have been pleased
that both new and old customers are en-
joying the expansion. “Guests are thrilled
that we have been able to add something
new without disturbing the traditional
experience,” says Christian. “If you have
always enjoyed the traditional Potomac
Room or Rathskeller, it is still there and
better than ever, but we now have other
new offerings to make our property more
exciting.”
Bavarian Brothers Brewing at the Bavar-
ian Inn is located at 164 Shepherd Grade
Road in Shepherdstown. The brewpub is
open daily from 2:30-9 p.m.