I am Scott Meyer ; creator of these “outside the box” drinks. From an early age, I’ve been consumed with
fermentation. From a keen interest in bread dough rising in my mother’s kitchen to slurping down apple
juice gone fizzy, to the discovery that unpasteurized grape juice left to its own devices, turns to wine!
Naturally, these musings led to explorations down related career paths. While attending the California
Culinary Academy in San Francisco, I also landed a job as a “cellar rat” in a Bay Area winery.
Over the next ten years I was a winemaker at several Central Coast, California small wineries. Later after
five years of selling wines and spirits to top accounts in San Francisco, I jumped headlong into the
emerging Craft Brewing movement and took charge of brewing at Bison Brewing Company in Berkeley.
While at the Bison Brewery, I began exploring unique flavor combinations with such artfully crafted ales as
Coriander Rye Ale, Honey Basil Ale, LemonGrass Wheat, Gingerbread Ale, and more.
When I left Bison Brewing Company, I went to Chicago, and got my diploma in Brewing Technology from
Siebel Institute, 1997 graduating class under the original Siebel ownership. I got to meet Bill Siebel and see
him working in his office. I sat in the front row and asked lots of questions, and got A’s on most of the tests.
I also had the rare pleasure of devouring their old library that was filled with books on fermentation, going
back centuries. I loved Siebel’s international perspective and their emphasis on cutting edge technology
that only the largest breweries can afford.
The next big adventure in my career was Brewmaster (opening 2001 until 2015) at the
Outer Banks Brewing Station in Kill Devil Hills, where my pride and joy was in my very special bottling
projects and creating award winning barrel aged sour beers.
Since leaving the Brewing Station, I’ve consulted other brewing projects, while launching Planetary Elixirs.
These unique beverages are brewed from natural spices and fruits from around the world, and are
‘micro-fermented’ with Champagne and other yeasts to bring out their essence and preserve them. Creating
these unique beverages utilizes a wide range of skills and techniques acquired from years of winemaking
and brewing, along with new methods I’m learning every day.
1147 Falls Rd
Rocky Mount, NC 27804