Nothing entices the senses quite like the perfect beer and food pairing. Envision the ideal melding of flavors, a sensual dance of aromas, flavors and colors from plate and pint alike.

At Fireforge Crafted Beer, we love to drink beer with food: sandwiches, shareable snacks, sides and special themed-menus for events throughout the year. Led by Chef Alex Morgan, our culinary team is mainly made of passionate home cooks from within the Fireforge staff.

Many of our beers are inspired by favorite foods, nostalgic dishes and culinary curiosities sampled on our many travels. We give our relationships with vendors as much importance as our relationship with the food itself, always seeking to bring you the best in locally-sourced ingredients when possible.

Please Note: Our menu is subject to change due to availability of ingredients. We ask for patience if our weekly menu in the taproom isn’t exactly what’s included here.


Toasted Soft Pretzels* from Pawleys Island-based ElJay Pretzels with our house-made pimento beer cheese & spicy IPA mustard.

Hummus Boat* with our house-made Israeli-style hummus, olive tapenade, pickled veggies, sunflower seed & spiced dukkah, sliced cucumbers, Looking Glass Creamery feta & locally-baked Pita House pita.

Smoked Trout Dip with house-smoked North Carolina Mountain Trout, sourdough crostini, bread & butter pickles, plus a mini-bottle of green Tabasco!

Kind of a Big Dill* whole house-made dill pickle on a stick!


Brisket Reuben, house-smoked brisket pastrami, topped with swiss, sauerkraut and 1000 Island Dressing on marble rye bread.

The Portobello “Shrooben,”* house-smoked portobello mushroom “pastrami,” topped with swiss, sauerkraut and 1000 Island Dressing on marble rye bread. (Ask about our vegan option!)

The “Mojo Jojo” Cuban, a Fireforge twist on a Cuban sandwich! Mojo pork shoulder, hot capicola, swiss, bread & butter pickles & SC-style mustard BBQ sauce on a pressed Cuban roll.

The “OGC” Grilled Cheese*, our original grilled cheese: a blend of cheddar, havarti, oaxaca and provolone cheese on Rise Bakery sourdough bread. Our homemade green chili hot honey on the side for dipping.

Studio Fifty Forge, house-smoked turkey breast, applewood bacon, local lettuce, red onion jam and sun-dried aioli on toasted ciabatta. (Served cold.)

Pistachio Disguisey, imported pistachio mortadella, hot capicola, fresh Siano mozzarella, arugula, housemade pistachio butter & 12-year aged balsamic vinaegar on a toasted Trebeca Bakery ciabatta! (Served cold.)

Sassy Sides:

Local Lettuce Side Salad*, a variety of local lettuces from Coastal Plain Farm and seasonal veggies with house-made Green Goddess dressing served on the side.

Chili Crisp Cold Noodles*, ramen noodle salad with house-made chili crisp dressing, cucumbers and carrots – plus topped with crunchy peanuts!

Bread & Butter Pickles*, our sweet and sour, pickled cucumbers, red peppers & onions.

Assorted Zapps chips*.

*Vegetarian Items.