NC NOW | Duck Rabbit Brewery (Farmville, NC) | UNC-TV

NC NOW | Duck Rabbit Brewery (Farmville, NC) | UNC-TV


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margl1440margr1440vieww9000viewh8400viewkind0 pardtx720tx1440tx2160tx2880tx3600tx4320tx5040tx5760tx6480tx7200tx7920tx8640qlqnaturalpardirnatural f0fs24 cf0 Podcasts on UNCTV are made possible
by financial contributions from viewers like you who encourage you to support UNC-TV. Kelly
McCullen: This industrial park is a field dreams for Paul Phillipon. He used to make
his living primarily by thinking. But, he knew his future was in beer brewing and he
knew that IF he brewed he would call his business ’93Duck Rabbit Brewery.’94 Kelly Mc: Whimiscal
name. How does it come to be Duck Rabbit? Paul Phillipon: I used to make my living teaching
university philosophy. When I came time to start my brewery, I wanted to choose a brand
image and a logo and name that had some relevance to me that wasn’t just being pulled out of
thin air. This was used in a philosophy book called Philosophical Investigations. [Natural
Sound] Leap ’96 Kelly Mc: How do you make that leap from a theory-based career to one
where you deliver or you go hungry? Paul Phillipon: That definitely, there’s a change in attitude.
I guess I don’t have any general idea about how one does it. I did it. Kelly Mc: How did
you do it? Did you just ’93do it?’94 Paul Phillipon: I had been a home brewer. I started
home brewing back in college in 1987. So, I’ve been doing that for quite a while. Kelly
Mc: The first Duck Rabbit ales hit the market in 2004 from Paul’s home base ’96 a place
you’d never think you’d find a dark ale brewery ’96 Farmville, North Carolina. Kelly Mc:
But you wind up in Eastern North Carolina making dark beer. I’m from Eastern North Carolina
and we don’t drink a lot of dark beer. Paul Phillipon: False. False. You didn’t use to.
You do now. [Natural Sound ’96 Duck Rabbit Brewery Operation] Paul Phllipon ’96 Making
dark beer in the Southeast, in the rural Southeast, it’s swimming against the tide a little bit
in trying to carve out a niche that’s a little different. That suits my personality. I’ve
always tried to do something a little different from whatever everybody else is doing. Kelly
Mc: Duck Rabbit is a three-man operation that produces nearly a dozen varieties of ales.
There are no tours, no in-brewery bar ’96 it’s about getting the beer to the market.
Kelly Mc: I’ve seen fancy breweries and I’ve seen bare-bones, get to work breweries. This
looks like you come in and get right to work making ale. Matthew Dick/Duck Rabbit Brewer:
Absolutely. We start the day around 7am. We leave anywhere from five to eight that night.
We might stop working and sit down for ten to fifteen minutes to eat lunch but, other
than that, we’re perpetually moving throughout the day. [Natural Sound] Paul Phillipon ’96
Passion – I think it’s a beer made out of passion. It’s not made for the sake of finding
the lowest common demoninator. There’s a lot of different reasons why someone might choose
what particular beer they’re going to make. But, if you make it because you love this
kind of beer, because you’re making the best possible beer that you can, I think that goes
a long way on the road towards being a quality brew. Kelly Mc: How big is pride to what you
do for a living? Matthew Dick: Oh, hugely. It’s the idea that we don’t put out beer we
aren’t happy putting our names on. We taste every batch in every stage of the process.
And, for whatever reason, when it gets time to bottle and we aren’t happy with it, we
aren’t going to put it out. [Natural Sound ’96 Duck Rabbit Activity] {2} Paul Phillpon:
I’m committed to never making a beer that I don’t love. If it goes out under the Duck
Rabbit name, that’s a beer I positively enjoy and would love to drink. I never make a beer
just because I think, you know, here’s a market opportunity but I really don’t enjoy that.
Kelly Mc: The Duck Rabbit team believes you MUST have a fire on your belly to work twelve
hour days hauling grain, stirring the pots and cleaning, cleaning, cleaning. Kelly Mc:
Can you be a brewer if you weren’t really into beer? Matt Cooper: No, because it’s hard
work. If I’m working hard at something, I want to work hard at something that I enjoy.
Kelly Mc: When the Duck Rabbit’s day is done, Eastern North Carolina’s reputation as dark
beer drinkers’ territory is enhanced ’96 or so Paul hopes. He’s marching forward, one
dark brew convert at a time. Kelly Mc: Craft beers like yours, are they light refreshment
or like a dessert or should they be treated like a cup of coffee? Paul Phillipon: I certainly
don’t think of our beers as light refreshment. When I talk to people about it, I say they
are beers to be sipped and savored. [Natural Sound] Paul Phillipon ’96 If a person trusts
his pallette, tastes the beer and try not to be influenced by your pre-conceived notions
of what a dark beer might be ’96 we’ve gotten a lot of people who otherwise would not think
they were dark beer drinkers ’96 coming onto our side and that’s part of our success.
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