Fill-up on kombucha, elderberry syrup, kombucha fire, local draft beer and/or kombucha beer while picking up your to-go order. Back in 1993, when Artie and Robin were just two kids in a small upstate NY high school, Artie began experimenting with fermentation. His dandelion wine didn't win any awards, but he didn't have any trouble unloading it to his friends either.
While attending culinary school Artie worked at Loon Ale Brewery in Manchester, NH, mainly because he couldn't resist all the free beer he could carry after his shift ended on the bottling line. After college Artie began home brewing beer, wine, and ciders. Robin was never much a fan of any of these and decided to start brewing her own ferments, first water kefir.
While attending culinary school Artie worked at Loon Ale Brewery in Manchester, NH, mainly because he couldn't resist all the free beer he could carry after his shift ended on the bottling line. After college Artie began home brewing beer, wine, and ciders. Robin was never much a fan of any of these and decided to start brewing her own ferments, first water kefir.
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For three years, we served as a kombucha powerhouse. Now, our newly added health-conscious kitchen is Wilmington's hotspot for vegan and vegetarian fare, with plenty of gluten-free options. However, our unique menu appeals to a wide variety of palettes. Utilizing local, organic ingredients and flavorings whenever possible, we craft the freshest and healthiest farm-to-bottle beverages, elixirs, and plates.
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If you are an experienced, hardworking, and passionate person and would like to apply for a FOH/BOH position, assistant brewer or farmers market help, please send us your resume for consideration. Please print, fill out, and drop-off the application at our taproom after 11 AM on Wednesdays, Thursdays and Fridays along with your resume.
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