SouthYeast Labs

Even Skjervold, MBA & MS Candidate Clemson University even@southyeast.com

The Four Ingredients

Malt Yeast

Hops

Water

What makes us different?

Wild yeast captured directly from local fruit Great for beer, wine, cider and mead
Complex fruit and spice flavors

The story of a craft brewer

Will wanted to make a beer with a taste of the upstate
Found local wheat Wanted something unique to Clemson Result: 864 Weizen

Customer segments
97 Regional breweries 2263 Microbreweries and brewpubs

1,000,000 (estimated) Homebrewers

Competitive advantage
Unique niche product Scalable technique allows for footprint in any state
Locavore movement

The team
Even Skjervold, CEO and Co-Founder - BS in biomedical engineering - Homebrewer for 2 years - MBA candidate - Marketing and customer relations

David Thornton, CTO and Co-Founder - Bioprocess expert - Homebrewer for 8 years - Head yeast wrangler

Special thanks to Yancey Appling, Jared McKnight, Dr. Terry Walker and the Clemson Creative Inquiry program for their help in developing the initial yeast strains and laboratory protocols

Where are we today?

Building lab in Brewery 85 Sales to homebrewers Pilot batches are being made at 7 breweries Two beers committed:
Flagship 864 Weissen at Brewery 85 Seasonal all local beer being made in fall

Anderson brewery exclusively using SouthYeast

Thank you
Even Skjervold:
even@southyeast.com (864)-633-6042