Copper Cellar | 11
posed to work and who understands the
quality and the science of beer.”
GROWING FORWARD
The groundbreaking on a Smoky Moun-
tain Brewery in Bristol, Va. – a transac-
tion which originated when the owners
of a to-be-constructed Cabela’s sporting
goods store ate at a Calhoun’s and ulti-
mately struck a deal with Chase to join the
commercial development – was planned
for this month, with the restaurant expect-
ed to open early in 2015.
A second brewery and a Calhoun’s
will follow, marking the organization’s
longest stretch from its home city. Still, in
spite of the expansion of territory, world
domination is not on the agenda.
“It’s a stretch for us to go that far out
of the comfort zone, but we feel we have
a good team in place and we’ll be suc-
cessful doing that,” Fricks says. “But I
don’t see any time in the near future that
you’ll see us popping up on every corner.
