Today on Consuming the Craft, I’m joined by Dan Rowe, the head brewer at Yeehaw Brewing Company, who returns for his third appearance. We dive deep into the evolution and expansion of Yeehaw, from its origins a decade ago in Johnson City to its impressive reach across Tennessee, South Carolina, and beyond. Dan walks us through the complexities of scaling up production, adapting to fast-changing markets and regulations, and the behind-the-scenes work of launching high-profile collaborations like the Vols Lager with the University of Tennessee. We also explore how the brewery stays competitive through innovation—ranging from commissioning a state-of-the-art canning line to experimenting with non-alcoholic, CBD, and THC-infused beverages. Dan shares about his new venture into teaching at ETSU, where he’s helping mentor the next generation of brewers, and sheds light on Yeehaw’s upcoming projects, including a new Myrtle Beach taproom and an expanded presence in Virginia.

Dan Rowe is an accomplished brewer with over a decade of experience across several prominent breweries in the Southeast. Now the head brewer at Yeehaw Brewing Company, Dan oversees operations at their bustling Johnson City facility and coordinates distribution throughout the region. His expertise spans from recipe development and quality control to implementing new technology and expanding production capacity. Passionate about education and giving back to the industry, Dan also serves as an instructor at East Tennessee State University, sharing his knowledge with future beverage professionals.

"It's an ever-changing landscape, and beer’s not dead—there’s just more options and flavors now than ever before." ~Dan Rowe

Today on Consuming the Craft:

·     Yeehaw Brewing is celebrating its 10th anniversary and is rapidly expanding, recently increasing its distribution footprint into South Carolina, Virginia, and potentially Alabama.

·     Coordinating distribution and production across several states involves complicated logistics, especially with the different alcohol laws and paperwork from state to state.

·     The brewery recently upgraded to a 12-head rotary canning line, dramatically increasing efficiency and packaging quality, allowing for record-setting production days.

·     The Vols Lager, Yeehaw’s collaboration with the University of Tennessee, quickly became the company’s largest production undertaking, driving big growth and brand recognition.

·     Yeehaw is experimenting with low-dose, nano-emulsified THC and CBD seltzers, navigating the tricky regulatory, quality assurance, and consumer education challenges that come with new beverage categories.

·     Dan Rowe is playing an active role in brewing education, teaching at ETSU, and facilitating partnerships for student training in real-world brewing and distillation environments.

·     New outlets for Yeehaw are on the horizon, including a taproom in Myrtle Beach (partnered with Ole Smoky Moonshine) and a possible additional Tennessee location.

·     Maintaining high quality, streamlining recipes, and keeping grocery-friendly beers on shelves are central to Yeehaw’s strategy for sustainable growth.

Contact Dan Rowe:

·     Yeehaw Brewing Company: https://www.yeehawbrewing.com/

·     ETSU Brewing & Distillation Studies: https://www.etsu.edu/

Resources Mentioned:

·     Yeehaw Brewing Company and its new rotary canning line

·     Vols Lager, brewed in partnership with the University of Tennessee

·     East Tennessee State University Brewing and Distillation program

·     Tennessee Hills Brewstillery

·     Laird’s Apple Brandy (Distillery Permit #1)

·     Tennessee Stud Hard Cider

·     Old Smoky Moonshine

·     Broadway at the Beach (future Myrtle Beach taproom location)

·     McConnell Farms

This episode is brought to you by…

McConnell Farms - Taste the Way You Remember. Enjoy homemade ciders and ice cream made from only the best produce on the market. Visit the McConnell Farms website to learn more about our seasonal inventory and the delicious creations you can make with our homegrown produce.

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