From starting with a small four-barrel system and no taproom, Destin Brewery is gearing up to celebrate its 10th Anniversary with expanded production capacity, regional distribution and a second location featuring a full-service restaurant.

• Owners, Kelly and Chelsea Taylor, who have been married for nearly 18 years, launched the brewery in 2015 after transitioning from careers in firefighting, real estate and custom home building. Knowing they needed a change from the high stress of the custom home building industry the Taylors began to explore options on what to do next.

“When we brew everybody is happy, so can we keep doing that?” Kelly said. “Destin didn’t have a namesake brewery at the time, so I said let’s start a brewery.”

• The couple’s brewing journey began informally in their backyard. Chelsea once challenged Kelly about his beer-making abilities, unaware he had previously researched homebrewing at his local library.

“I started making beer and it was terrible, but I drank every last drop,” Kelly said, referring to his first attempts at homemade beer.

The Taylors secured their brewery location in August 2014 and produced their first commercial brew in May 2015. Their operation quickly outgrew their initial four-barrel system, prompting multiple upgrades to their current 20-barrel system.

• They kept just one tank from their original setup as a reminder of their humble beginnings, nicknaming it “Tinkerbell”.

Contrary to typical craft brewing development, Destin Brewery began as a distribution-only operation before opening a taproom a year later. The COVID-19 pandemic pushed them to become a “level one restaurant,” first offering modest food options before expanding their menu.

• When the opportunity arose to purchase property across the street, the Taylors, along with Chelsea’s sister and brother-in-law, Kristina and Kirk Laszewski, transformed a 1950s home into The Deck at Destin Brewery.

“We went back to our old construction days and had plenty of beer to make it fun,” Chelsea said of the renovation process.

The brewery prides itself on creating beers that reflect the local area, with names like East Pass IPA, Bridge Rubble Double and Don’t Hassle Me I’m a Local, a blood orange blonde ale.

“Not everything can be related to Destin, but we try,” Kelly said.

• Their product line has expanded beyond beer to include seltzers, sangrias, ciders and wine under their Coastal Cellars label. The brewery now distributes five flagship beers plus a seltzer throughout Northwest Florida and into Alabama.

“It’s one of the coolest things I can imagine because I know where every last one of those cans came from,” Kelly said. “People come here from all around because they love the area and it’s part of the experience.”

Much like their beers crafted to reflect the local character, Destin Brewery pays careful attention to can design, creating distinctive packaging that stands out on store shelves.

• “We strive to keep the designs consistent with certain things about Destin, like fishing, beaches and boating,” Chelsea said. “Destin is very eclectic so we wanted our labels to also be a little eclectic.”

The brewery aims for visual variety across their product line while maintaining themes that connect to the coastal community. Each can design is intentionally unique, avoiding a uniform appearance across their different offerings.

• The Taylors credit their graphic designer/strategist, Lacey Pyle, for the detailed artistry found on their cans. The distinctive designs have become part of the brewery’s brand identity. 

Chelsea explained their packaging philosophy: “I don’t think we necessarily gear it towards trying to attract people just from the label but I think we just like everything to be a little bit different. Like when you go to scan it at the grocery store, we don’t want it to look like everything else that’s there. We want it to be fun and playful.”

• Special releases and collaborations often feature unique designs as well, including limited editions created in partnership with BOTE and the Mattie Kelly Arts Foundation.

Destin Brewery has earned multiple awards, including Florida Brewery of the Year in the 2021 New York International Beer Competition.

• From the locally-sourced food menu to the handcrafted beverages, The Deck at Destin Brewery offers visitors a complete dining experience alongside their award-winning brews.

The Taylors are particularly proud of their pizza selection, featuring completely homemade recipes down to the sauce. Varieties include a hot honey pizza called “Sweet Heat”, all the traditional favorites, and a meat-lover’s option appropriately named “Meat Sweats”.

• Beyond pizza, The Deck’s menu features shareable starters like pretzels with beer cheese and smoked fish dip. Diners can also choose from two salads, wagyu hot dogs, and a variety of wraps.

Sunday brunch, served from 10 a.m. to 2 p.m., offers specialities including their spin on Eggs Benedict that substitutes hollandaise sauce with their signature beer cheese. Other brunch items include their version of Shrimp and Grits, Belgian waffles, and a house take on the Bloody Mary.

• The brewery’s 10th Anniversary celebration will span the weekend of May 2-4, featuring drink specials, guest breweries, live music, food specials and a Pilates session called “Mind Body Brew”.

Looking ahead, the Taylor’s plan to expand distribution toward Tallahassee, increase production capacity and develop more varieties of cider and sangria.

“We wanted to be the village brewer and I think we’ve accomplished that,” Kelly said. “We make stuff that’s out of the box, we like to color out of the lines a little bit, but a lot of what we make reflects the personality of Destin.”

The Deck at Destin Brewery is open Tuesday through Sunday with a full menu, while the original Taproom offers tours and tastings on Mondays from 2 to 7 p.m.For more information on Destin Brewery visit their website at https://destinbrewery.com/.