Join us at CBC 2026 for our free Brewery Profit Workshop on Monday, April 20th. Learn more and grab a spot at sbstandard.com/cbcprofit
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In this episode we sit down with Brad Fitzgerald of Swellsa Brewing about building a modern craft staple in the heart of Kill Devil Hills in North Carolina. From navigating the unique challenges of the Outer Banks to winning a World Beer Cup gold medal, Swellsa has been creating a community hub that thrives in a “feast or famine” tourist economy.
Some highlights include:
- Why skipping a kitchen to maintain local restaurant partnerships could be a move for breweries who are hesitant to have their own in-house food program
- How Swellsa scales for summers that jump from a local annual population of 7k to over 40k
- What skipping a traditional distribution strategy looks like when scaling in 2026 (and what to do instead)
From navigating coastal logistics to launching a hemp-derived beverage brand, Brad’s “move fast” mentality is a masterclass in modern brewery scaling. There is a lot packed into this episode for owners looking to grow their business in 2026.
Follow Swellsa and Duck Dive Bar on Instagram: @swellsa_brewing or @duckdivebar
Visit their website: https://www.swellsabrewing.com