September_October Chamber Magazine FINAL

Feature
WHERE ARE THEY NOW?
On-site brewery pub success comes
right from the farm
By Dawn Haun
Shawn Phillips, owner
of Spencer Devon Brewing,
was a finalist in the first
Made in FredVa 2013
competition. Even though he
didn’t win the competition’s
grand prize, it gave him
the confidence to pursue
the idea of opening a local
craft brewery in downtown
Fredericksburg.
Phillips’ contest pitch
was to establish an on-site
brewery with a full kitchen
and to focus on community
involvement by using local
farms for organic ingredients
in the restaurant’s entrees.
Spencer Devon Brewing
opened in April, the first
entrepreneurial venture for
Phillips, who retired after
serving 24 years in the
Shawn and Lisa Phillips, owners of Spencer Devon Brewing, are
dedicated to bring the highest quality craft beer, which is brewed
on-site.
U.S. Marine Corp. He says
Fredericksburg has been a
wonderful place to open a
business. “The people are
supportive,” says Phillips.
“Our business has been
experiencing a slow but
steady growth.”
He relies on the world’s
oldest form of social media
word of mouth. He says
it makes a more solid
foundation for the business.
“If we can build customers
based on the reviews and
comments of people who
have experienced the
brewery, then we are going
to do well,” says Phillips.
Following the MFVA
competition, Phillips and his
wife Lisa spent many months
of meticulous planning to
open their restaurant and
brewrey. The pub, located
on 106 George Street in
Fredericksburg, offers a
rotating selection of draft
beers, featuring several yearround
offerings, seasonal
brews, experimental
batches, and collaborations.
The couple wanted the
restaurant and pub to have a
Spencer Devon
Brewing
local and unique flair. They
hired Fraser Wood Elements
to build the bar top, which is
the centerpiece of the pub.
LiberyTown Arts provided
abstract wall art and A.
Smith Bowman Distillery
gave them barrels for aging
the beer.
Other breweries are also
seeing the popularity of craft
beer and the potential of the
Fredericksburg area to be
a “beercation” destination
and have opened similar
pubs. “Breweries are
community activities and
should help support the
community,” says Phillips.
“Our kitchen is deeply
rooted in the community.
About eighty percent of our
food costs are paid directly to
local farms.” The restaurant,
also offers wine, mainly
from Virginia producers, and
spirits exclusively from A.
Smith Bowman Distillery.
Continued to page 10
8
Fredericksburg Regional Business
SEPTEMBER/OCTOBER 2016