>> IN THE SHADOW OF THE SPOT
WHERE MAN FIRST FLEW, WIND IS
ONCE AGAIN PROPELLING THE OUTER
BANKS TO A FIRST-IN-THE-NATION
ACCOMPLISHMENT.
>> WE ARE THE FIRST RESTAURANT
BREWERY IN THE COUNTRY TO
ACTUALLY HAVE A TURBINE ON SITE,
WHICH IS SOMETHING WE TAKE A LOT
OF PRIDE IN.
>> MORE THAN A HUNDRED YEARS
AFTER ORVILLE AND WILBUR WRIGHT
CONQUERED THE SKIES, AUBREY
DAVIS AND ERIC REECE ARE WORKING
TO CLEAN THEM.
THEY DEDICATED AMERICA'S FIRST
BEER MAKING WIND TURBINE ON
EARTH DAY 2008.
>> PEOPLE PULL IN.
YOU CAN SEE IT FROM A MILE AND A
HALF, TWO MILES IN EITHER
DIRECTION.
IT'S MADE US A LANDMARK, FOR
SURE.
>> IT WASN'T EXACTLY A BREEZE TO
PUT IN PLACE.
THE BREW PUB OWNERS HAD TO DEAL
WITH SOME STRONG HEADWINDS.
>> IT TOOK US 5 1/2 YEARS
BATTLING WITH THE TOWN TO TRY TO
GET A ZONING ORDINANCE.
>> WITH THE WIND POWERED BLADES
TURNING OUTSIDE, SOME INDOOR
VERSIONS ARE MAKING FOR A COOL
ATMOSPHERE INSIDE THE OUTER
BANKS BREWING STATION.
>> WE ONLY HAVE ONE BEER ON TAP
ALL YEAR LONG, OUR OLSCH, WHICH
IS A COLD STYLE BEER.
EVERYTHING ELSE ROTATES.
>> JUST LIKE THE 92-FOOT
STRUCTURE IN THE BACKYARD, WHICH
DOESN'T PRODUCE ENOUGH POWER TO
RUN THE ELECTRICITY INTENSIVE
BREWERY, BUT STILL TURNS OUT
SOME SAVINGS.
>> IT SAVES US $150 TO $200 A
MONTH.
>> WHAT YOU GET IN YOUR GLASS AT
THE OUTER BANKS BREWING STATION
LARGELY DEPENDS ON THE SEASON.
>> WE TRY TO MATCH THE BEER TO
WHAT'S HAPPENING AROUND US.
WE BREW HEFEWEIZEN IN THE SUMMER
BECAUSE IT'S HOT AND IT'S A
BAVARIAN STYLE FULL FLAVOR WHEAT
BEER THAT'S FUN.
WE DO THE -- WE DO A LOT MORE
PALE ALES IN THE FALL.
>> THERE ARE USUALLY ABOUT SIX
BEERS TO CHOOSE FROM.
LAUREN BUTLER WENT WITH THE ONE
THAT'S ALWAYS ON TAP.
>> THIS IS THE OLSCH.
IT DOESN'T HAVE LIKE A REAL
STRONG THICK TASTE OR ANYTHING
LIKE THAT.
IT'S JUST REALLY REFRESHING.
>> IF YOU LIKE TO PUT A LITTLE
MYSTERY IN YOUR MUG, THE OUTER
BANKS BREWING STATION OFFERS UP
SOME ADVENTURE IN ITS SEASONAL
BREWS, INCLUDING THE IRON
BINNACLE BALTIC PORTER.
>> IT'S A LITTLE STRONG FOR ME.
>> A NOT UNCOMMON REACTION FOR
SOMETHING WITH 9.3% ALCOHOL.
>> WE HAVE TO SERVE IT IN
9-OUNCE GLASSES, BECAUSE
16-OUNCE, PEOPLE AREN'T USED TO
BEERS BEING THAT STRONG.
THAT'S LIKE THREE BUDWEISERS IN
A GLASS.
>> SHOULD YOU SHOW UP ON YOUR
STOOL INDECISIVE, THERE'S ALSO A
SAMPLER AVAILABLE.
>> YOU CAN GET FOUR DIFFERENT
BEERS.
YOU CAN GET A DIFFERENT TASTE OF
WHATEVER ONE YOU WANT.
>> TASTE AT THE BREW PUB IS A
CREED THAT GOES WELL BEYOND THE
COASTERS.
THE OUTER BANKS BREWING STATION
SERVES MUCH MORE THAN THE
STANDARD BAR FARE IN ITS
200-SEAT RESTAURANT.
>> WE'VE HAD A SERIES OF
INCREDIBLY TALENTED CHEFS.
>> WHO, LIKE THE BREWMASTER,
OFTEN MIX THINGS UP EACH SEASON.
>> IN THE FALL WE'LL DO A
PUMPKIN RISOTTO WITH OUR
SCALLOPS.
IN THE SUMMER, WE'RE DOING A
CORN BACON RISOTTO.
>> A PERFECT SIDE ACT TO THOSE
SCALLOPS.
THERE'S ALSO A PETITE FILET WITH
CRABMEAT AND BEARNAISE SAUCE AND
SESAME SEED RARE TUNA.
THE BREW PUB EVEN HAS A PASTRY
CHEF, AND IT'S PLAIN TO SEE IN
THE CHOCOLATE LAVA CAKE.
>> ATMOSPHERE IN HERE IS GREAT.
PEOPLE IN HERE ARE GREAT.
FOOD IS GREAT.
BEST OF ALL, THEIR BREWERY MAKES
THE BEST BEER AROUND.
>> THAT'S NOT TO SAY THERE'S
NOTHING FOR TEETOTALERS OR THE
UNDER 21 CROWD TO ENJOY.
>> WE DO OUR OWN ROOT BEER AND
OUR OWN CREAM SODA.
>> IT MAY BE WHAT'S IN THE GLASS
AND ON THE PLATE THAT KEEPS
FOLKS COMING BACK TO THE OUTER
BANKS BREWING STATION, BUT MORE
AND MORE IT'S THE TALL ITEM THAT
ISN'T EVEN ON THE MENU THAT
KEEPS THEM TURNING OUT IN THE
FIRST PLACE.
>> I THINK IT'S A GREAT THING.
I THINK THERE SHOULD BE MORE OF
THEM HERE.
BEING FROM CALIFORNIA, WE'RE ALL
WIND POWER OUT THERE.
>> WE GO TO A LOT OF BREWERIES.
WE'RE FROM PENNSYLVANIA.
THERE'S QUITE A FEW UP THERE, SO
THIS IS THE FIRST TIME WE'VE
SEEN THAT.
>> PROBABLY IT'S PROBABLY JUST A
LITTLE BIT BETTER NOW THAT IT'S
GREEN POWER.
IT'S GOT A LITTLE MORE OR A
TASTE.
YEP, TASTES GREAT.
>> RULES AND REGULATIONS PREVENT
THE OWNERS OF THE OUTER BANKS
BREWING STATION FROM INSTALLING
ADDITIONAL WINDMILLS OR MAKING
THE ONE THEY ALREADY HAVE EVEN
TALLER, BUT THAT DOESN'T MEAN
THAT THEIR IMPROVEMENTS IN GREEN
TECHNOLOGY ARE COMING TO AN END.
>> WE WANT TO TAKE IT STEPS
FARTHER WITH PROBABLY SOLAR, AT
LEAST SOLAR WATER.
I'D ALWAYS LOVE TO GET A
GEOTHERMAL SYSTEM IN, BUT THAT'S
A LOT OF MONEY.
>> BUT IN THE MEANTIME, AUBREY
DAVIS AND ERIC REECE WILL ENJOY
THE BREEZES AND THE SAVINGS
THEY'RE BLOWING IN EACH MONTH.
THEY KNOW THEY'RE IN A GREAT
LOCATION.
>> TO BE ABLE TO LOOK OUT YOUR
WINDOW AND SEE A NATIONAL PARK
IS PRETTY COOL.
TO BE WITHIN A HALF A MILE OF
WHERE MAN FIRST FLEW,
IT MEANS A LOT.
AND I THINK IT ADDS
SOMETHING TO IT.
