This article originally ran in Navarre Press | THURSDAY, MAY 10, 2018
Ye Olde Brothers Brewery just celebrated its third year in business in April and the popularity of the brewery and family-friendly restaurant located along Highway 87 in Holley, just a few minutes outside of Navarre, continues to grow.
Jerry and Larry Rolison are system designers by trade and have been involved in the business for 30 years. Four or ﬁve years ago they decided to start brewing their own craft beer.
“We got to thinking, we do automation and can design our own system. And then we decided why not build a brew pub and sell our beer,”
Larry said. “It took on a life of its own from there.”
The brewery-restaurant is certainly thriving and offers a great selection of craft beer and food. Brewed right on site, they keep four or five of their own beers on tap. The other seven are from different breweries in the area, including Pensacola Bay, Coastal Empire and Grayton Beach.
Ye Olde is one of only four breweries in the area and will soon have a 10-barrel system up and running. Jerry Rolison, Lloyd Mathern, Jordan Bennett and Rachel Breite are involved in the beer brewing process, which will become more efficient when the new system is up.
But it’s not just beer you will find at Ye Olde. Delicious brick oven pizza made with top quality ingredients, including home made sauces and dough, are one of the menu’s biggest hits.
And manager Christy Skerrett said the chicken wings are among the best that you will ever eat, noting she will put her name to that statement. A variety of sauces are available to go with the wings.
Smoked meat is now available as well, including ribs, pulled pork or brisket, and if you are looking for dessert after your meal, creamy pumpkin pie, turtle cheese cake and apple cobbler with ice cream are among your choices.
Though Ye Olde is on the northern edge of Navarre, the trip up the highway is one that is well worth it because the brewery and restaurant is more than a place to have a tasty meal or drink a great craft beer.
“It’s kind of like a destination thing,” Larry said. “You have to have ideas to get people in. Our craft beer was our first idea. The brick oven was the second. And now we have the smoker. If you give people a great experience, they will come back. And we’ve been able to do that.”
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