Skip to main content

Why You Should Get to Know Little Brother Brewing in North Carolina

Where there are people (and progressive brewing laws), there are breweries. The Piedmont Triad area of North Carolina is no exception. The region is home to a million and a half people in the cities of Greensboro, Winston-Salem, and High Point, and has enjoyed a craft beer boom in recent years.

Foothills Brewing and Natty Greene’s Brewing Company have been making beer in the Triad since the mid-2000s, but dozens of newcomers have found their niche since then. Among those young upstarts is Little Brother Brewing.

little brother brewing north carolina
Lee Heidel/The Manual

Little Brother opened in November 2017 on the lively corner of South Elm and West McGee in downtown Greensboro. Steps away from Craft, an upscale taco joint, and across the street from the aforementioned Natty Greene’s, Little Brother is a stylish taproom with a view of its small but efficient four-barrel brewhouse. The interior is outfitted with white subway tile, marble countertops, and black trim, creating a timeless vibe that’s bright and inviting.

Recommended Videos

But any taproom is only as good as its beer, and Little Brother is worthy of a visit. The house Hefeweizen Civil Rest is an uncomplicated vision of the refreshing wheat beer standard. Jim’s Lunch is a roasty stout with notes of chocolate and coffee, and a moderate mouthfeel. The fruit beer Apricana is light and breezy with a fresh apricot zing. Local homebrewer collaborations also have a place on the beer board at Little Brother, providing a platform for the Triad’s amateur brewing community.

After you’ve made your way through Little Brother’s beers, you can also enjoy guest taps and a curated list of wines and ciders. On our recent visit, Deep River Brewing’s Bourbon Barrel Aged Wee Heavy and fellow Triad brewers Brown Truck Brewery’s No. 40 Harvest Saison were available on draft. A few classic food options, like wings, fries, and burgers are provided by the neighboring M’Coul’s Public House. And when it’s time to head home, you can even get a few beers to go thanks to the 16-ounce manual canning machine.

The Little Brother brewery also serves as a community meeting place, hosting concerts, trivia nights, and even a weekly running club. To see what’s currently on tap or learn about upcoming events, check out the Little Brother website.

Lee Heidel
Lee Heidel is the managing editor of Brew/Drink/Run, a website and podcast that promotes brewing your own beer, consuming the…
These dive bars don’t care about trends—and that’s exactly why we love them
Top dive bars
Dark bar with three empty barstools

Here's to the lowbrow watering hole. These practical establishments don't need bells and whistles like house-made tinctures and custom light fixtures. No, they've given us enough as it is, from that Cheers-like hospitality to that vintage dive bar smell.

Here's to the dive bar. The temple for regulars where a jukebox is preferred to a playlist, a sticker-covered bathroom is the norm, and a regular spoon, not a bar spoon, will do just fine for mixing drinks. Oh, and the drinks tend to be strong.

Read more
I tested Hestan’s ProBond Luxe line — why it’s a smart investment for everyday cooking
Hestan ProBond

After using Hestan's NanoBond cookware for a few months, I've found myself cooking almost exclusively with stainless steel pans. Why? It was the brand’s durability and performance that quickly won me over. So when the new ProBond Luxe line launched, I was curious to see how it would stack up, especially as a more accessible alternative to Hestan's higher-end collections.

Released earlier this month, the ProBond Luxe cookware is made from tri-ply stainless steel and was designed in collaboration with professional chefs. I tested one of the pans in my home kitchen to see how it handled everyday cooking — from weeknight meals to weekend experiments.

Read more
Beyond burgers: The underrated steak cuts perfect for tailgating
The cuts that turn a parking lot grill into a five-star pregame
Grilling at a tailgating party.

Tailgates are supposed to be a party. Friends circled around a cooler, the smell of charcoal in the air, someone balancing a too-full plate on the hood of a car. But too often the food feels like an afterthought — burgers, dogs, maybe a bag of chips if someone remembered. Fine, sure, but not exactly memorable.

If you’re firing up a grill in a parking lot, you might as well make it worth the trouble. This year, skip the sad burger patties and show up with beef that makes people stop mid-conversation. Tri-tip, hanger steak, flap steak — cuts with actual personality. They’re flavorful, affordable, and cook up beautifully without requiring you to be an award-winning pitmaster. Trust me, once you serve steak at a tailgate, there’s no going back.

Read more