BEN’S BREWING CO.
YANKTON
Ben’s Brewing Co. dates back to 2005 when owner and head brewer Ben Hanten started South Dakota’s first smoke-free bar and one of the first craft beer bars in the state.
The Yankton staple grew into an official brewery in 2017, growing its distribution footprint locally and statewide. Though his business is serious, Hanten says his brand is not.
“We’re approachable, relaxed, and community-first,” he described. “We take beer seriously, but not ourselves. The goal is quality without pretension.”
With the need to continue to grow, Hanten purchased the historical Freeman Company building, moving over his brewing operations to one side of the location and opening Ben’s Brew Station on the other in June of 2021.
“Ben’s Brew Station is huge, warm, and comfortable with a mix of industrial and cozy elements,” said Hanten of the 4,300-square-foot taproom. “There is plenty of seating for groups, families, and solo drinkers, plus TVs, 11 pinball games, 30 arcade games, and a layout that works equally well for casual afternoons or busy weekend nights.”
In June of 2024, Hanten announced he would be selling his classic 222 West 3rd St venue and focus solely on Ben’s Brew Station.
Patrons can try any of the 22 beers on tap, including Hanten’s favorite and the brewery’s flagship—West Side Park.
“I drink more West Side Park than anyone, but I love lagers, too,” he said.
Ben’s Brewing Co. is also known for Strawberry Blonde, Kenny Pepper, and Dakota Thirst.
“We’re really excited about our Banana Pecan Cream Ale and Batch 1000, which is an Imperial Hazy IPA,” said Hanten.
The team is also excited about expanding their event calendar, refining their core beer lineup, and their recent launch of Wicked Eats—a permanent, chef-driven food truck inside the taproom.
“We’re also leaning into more small-batch and rotating features while keeping our everyday favorites dialed in,” said Hanten.
The crew is looking forward to summertime, when they can open up Ben’s Brew Station’s 10,000-square-foot patio to welcome in lake and river tourists and locals.
“We load up nearly every day with events like pinball tournaments, live music, magicians, and game nights,” said Hanten. “It’s a lot of fun.”
FOR MORE INFORMATION, VISIT BENSBREWING.COM+
DEMPSEY’S BREWERY RESTAURANT & PUB
WATERTOWN
Dempsey’s Brewery Restaurant & Pub officially sold their first beer in Watertown on December 21, 1990 (a Black Bear Stout, to be exact).
Over the past 26 years, Dempsey’s has been evolving and expanding the brewery operations in towns like Aberdeen, Brookings, and throughout Watertown, and finding a larger, more modern home for the brewery.
“The brewery is plugging away, brewing staples and cult hits,” said owner Sean Dempsey.
Dempsey, who is lighthearted by nature, says he likes fun names and big, malty beers. Their number-one beer is the Battle Axe Blonde, which he describes as light, crisp, easy drinking.
Other favorites include the Black Bear Stout, the Attersee Alt, or the Valkyrie Red (when they have it in stock).
“Most of our beer labels are designed to be later inserted into a story,” described Dempsey. “We have the German pilot on Tempelhof, the giant axe-wielding black bear on Black Bear Stout, the zombie mermaid from the Attersee Alt, and the crew on the Longship Lager. We stick to a medieval fantasy feel with a lot of references to real places.”
The 180-seat brewery and pub is similar, covered in flags hanging from the ceiling and walls adorned with murals telling Irish tales.
“It’s old, and it just keeps getting more comfortable as we age on,” said Dempsey. “You’ve got a restaurant scene—it’s more than a few beer snobs lining the bar. It’s very chill, but it’s also a spot you’d bring your ‘rents to.”
Dempsey’s currently has nine beers on draft, and the team tries to keep eight to 10 available at any given time.
They’re currently working on local collabs, and Dempsey says they’re about to resurrect classic beers from the mid 2000s.
“I’m looking forward to a blast from the past,” he said.
FOR MORE INFORMATION, VISIT DEMPSEYBREWPUB.COM+
THE CORNERPOST GRAPEFARM & WINEHOUSE
HURON
“Between interacting with customers, growing the grapes, making the wine, and distributing, there is never a dull moment,” said co-owner of The Cornerpost Grapefarm and Winehouse Ryan Brace.
Ryan got into the wine business thanks to his grandfather, who had planted a couple dozen vines as a hobby in Howard.
“He introduced us to growing grapes and making wine,” he recalled.
Setting roots in Huron, Ryan and his wife, Samantha, decided to follow in the family hobby and grow their own grapes. Over the course of five years, they expanded from 70 vines to five acres of vines.
“At this point the hobby was growing into something bigger,” said Ryan. “We wanted to create our own wines for others to enjoy and an environment where all could come and relax.”
The family business was dubbed The Cornerpost Grapefarm and Winehouse, and—as a corner post is essential to building a fence—the Braces say they named it after those who have provided them with strength, perseverance, and guidance.
For grapes, The Cornerpost grows and offers Frontenac, Marquette, Crimson Pearl, Petite Pearl, and Itasca. Itasca is the only white grape variety while the others are of the red varieties.
“Our wines are only made with 100% South Dakota-grown grapes,” said Ryan.
The winery has 10 types of wine, and the operation has grown tremendously over the first four years of business—going from hand-picking 600 pounds of grapes to machine-picking 20 tons annually.
Ryan and Samantha also went from handing out wine to friends and family to distributing to stores statewide.
“It’s a string of constant growing pains, but the challenge and our great customers make it all fun and very satisfying,” said Ryan.
One of the couple’s favorite times of year is harvest, as they look forward to watching guests try the wine.
“It never gets old seeing grapes literally pour out of the harvester and getting to see people enjoy what we have to offer,” said Ryan.
As the wine industry in South Dakota is still relatively young and the weather conditions are less than desirable compared to traditional wine, the Braces say they have to constantly put on their creative caps.
“Thinking on your feet, perseverance, and collaborating have literally saved us unthinkable amounts of money and time,” recalled Ryan.
The couple also gives great care to their tasting room, where they welcome people to sit and relax as if they were in their own dining room or back porch. Ryan says he also enjoys when patrons enjoy their wine all over the country.
“Receiving pictures of our wine at family tables, weddings, and other events is humbling,” said Ryan. “We are grateful to be a part of their memories.”
FOR MORE INFORMATION, VISIT CORNERPOSTWINES.COM+
PALACE CITY BREWING CO.
MITCHELL
Longtime Mitchell residents Doug Beck and Brett Farnham had kicked around the idea of starting a local brewery for some time, and put the pedal to the metal right before COVID with friends.
“We found a great local brewer in 2023, then we found a historic building we loved, started the renovation in the spring of 2024, and opened in November 2024,” recalled Beck.
The building on Railroad Avenue right next to the train tracks is home to Palace City Brewing Co. Its historic details were carefully preserved, remodeled with a blend of its original character and a fresh, modern feel.
Their craft beers are created by the team and made by brewer Jason Greenway. Guests can grab a pint or a flight to try beers on tap, like Eli the Great (Scotch Ale), Mt. Crushmore (IPA – New England), or Bumbleberry Pie (Sour – Fruited Gose).
The brewery regularly has 18 taps available. Beck’s go-tos are IPAs “all day long.”
Some IPAs include Insufficient Fundilation (IPA – West Coast), Cruise Control (Hazy Pale Ale), and Lazer Parade (IPA – American).
This past fall Palace City celebrated their one-year anniversary, and Beck says they have already had impressive growth.
“We more than doubled what we expected to produce for our first year,” he said. “We continue to create and come up with fun beers that we want to introduce to people.”
Some new things they have been working on are a smoothie seltzer called Pour Me a Vacation, a double hazy IPA called Haulin’ Oates, a Schwarzbier, and an upcoming collaboration with a local coffee roaster on a coffee stout.
Another major milestone for the brewery is right around the corner as they prepare to host their very first beer festival on June 6—an event Beck says represents both growth and a new chapter for the business.
“We are incredibly excited to be working on our first beer festival,” said Beck. “It’s something we’ve envisioned for a while, and seeing it come together is a huge step for us.”
Their event space dubbed the Overlook is really starting to gain headway as well. Events are scheduled most weekends, and they’ve been booking for weddings, retreats, diaper kegs, book clubs, and more during the week.
“We’re getting busier all the time, and it’s exciting to see,” said Beck. “The number-one goal of this brewery has always been about creating the best beer that we would want to drink ourselves and share with everyone else.”
FOR MORE INFORMATION, VISIT PALACECITYBREWING.COM+
JEFFERSON BEER SUPPLY
JEFFERSON
Fifteen minutes away from Sioux City is Jefferson Beer Supply, located in Jefferson, South Dakota.
Co-founder and head brewer Nicki Werner studied brewing far away from the population of 500 in Germany. Upon her return to the states, she worked at breweries all over the nation and taught art before beer pulled her in full time.
“I moved back to rural South Dakota in 2019 to be near family and quickly realized something: our tiny town needed a place to gather,” recalled Werner.
“Everyone said it wouldn’t work,” but Jefferson Beer Supply carried on and opened its doors in January of 2022.
“Four years later we’ve got 18 employees, beer in two states, and cars with plates from near and far parked outside all summer long,” said Werner. “Turns out, people will drive for a good beer and a sunny patio.”
Big garage doors open onto Main Street, and a park and playground are right behind the brewery for kids, patio games, food trucks, live original music, special events, and more.
“Behind the scenes, we’re also pushing creative beers harder than ever: cereal stouts, fruit forward seasonals, German-inspired lagers, and bold IPAs with serious hop character,” said Werner.
They’re also growing their sausage kitchen dubbed The Wurst Place with sausages and apps. Highlights include the Vietnamese inspired Pho Real Dawg, the Cheese Louise, and the Horsepowered.
Get in the Jefferson spirit with the 1859 Kolsch—a light ale named after the year the town was founded.
“It seems like we can never brew enough of it,” said Werner.
FOR MORE INFORMATION, VISIT JEFFERSONBEERSUPPLY.COM+
WOODLAND REPUBLIC BREWING & BLENDING
RAPID CITY
A modern brewery steeped in rustic farmhouse tradition, Woodland Republic Brewing & Blending in the heart of downtown Rapid City is best known for its sour craft beers and laid back environment. Each pint shows owner/brewer Jesse Ewing’s passion for the craft with blending, fruiting, and aging in a variety of barrels.
Some of their beers have included flavors like Muchos Aloha Percolate (a sour beer conditioned on ginger coconut and coffee), Peaches & Cream Sour du Jour, and Tiger’s Blood Island Time (a gluten free sour with coconut, watermelon, and strawberry).
The spacious venue with an outdoor patio is pet friendly and is located downtown on 5th Street, where they host food trucks seasonally.
Woodland Brewing is known for hosting fun events, like candy and beer pairings, line dancing classes, chili cookoffs, bingo, live music, and trivia every Wednesday. Don’t miss The Woodland Guild Dungeons & Dragons Night every other Thursday starting at 5 p.m.
Download the Woodland Republic app where you can join their passport program and rewards club.
FOR MORE INFORMATION, VISIT WOODLANDREPUBLICBREWING.COM+
VALIANT VINEYARDS & ARTISAN DISTILLERY
VERMILLION
“Valiant vine heritage rooted in tradition” is how CEO of Valiant Vineyards and Artisan Distillery Eldon Nygaard describes its beginnings in Vermillion.
The Nygaard family’s winemaking heritage traces back to 1850, when Christian F. Gossmann immigrated from Germany to the “American Old-World, bringing centuries of Old-World winemaking knowledge with him.”
Fast forward to 1961 when Nygaard worked from the family farm in Turner County and created his first wine using mulberries from their land.
“It was an experiment born from curiosity and family tradition—one that would eventually change South Dakota’s agricultural landscape,” said Nygaard.
Recognizing the commercial viability of wine grapes in South Dakota, Nygaard—a
political science professor at the University of South Dakota—made history. He drafted the state’s enabling legislation for farm wineries. The Nygaard family testified before the state legislature, and on July 1, 1996, the Farm Winery Act became law.
Also in July of 1996, Valiant Vineyards was granted the first commercial winery license by the United States Treasury Taxes and Trade Bureau.
From bold reds to crisp whites, the awardwinning winery “reflects the spirit and landscape of South Dakota.” Some wines include Full Throttle (dry red), Tickle Me! Black Berry Rhubarb (sweet), and Rushmore Red (semi-sweet red).
“I prefer our dry rum barrel-aged cabernet and our Tickle Me wine,” said Nygaard. “I also enjoy our Clay Turner Bourbons and Clay Turner Rye.”
Valiant Vineyards is also home to the award-winning Stone Faces Distillery, crafting premium spirits using traditional methods and locally-sourced ingredients.
“Our process for making wine and spirits focuses on fermenting and distilling locally produced fruits and grains to the extent possible,” described Nygaard. “Small batches are crafted pursuant to methods developed over the past 30 years of experience in making wines, and lessons learned in those years of wine making have enhanced the proprietary processes that have been formulated in the past 12 years of distilling spirits.”
Spirits include Clay Turner Rum, Clay Turner Rye Whiskey, Clay Turner 5 Year Whiskey, and Clay Turner 5 Year Straight Bourbon. Rum, apple brandy, and vodka are also manufactured.
Valiant Vineyards has also become a popular attraction, from the tasting room to the venue as a whole for events like weddings, wine dinners, holiday markets, live music, and annual events like Bourbon, Beer & BBQ Bacchanal, which just took place in February.
It also is a bed and breakfast, offering six themed rooms perfect for a retreat or a place to rest your head after a tasting. One of the themed rooms is the Honeymoon Suite, which includes a king-size bed and an “indulgent” in-room jacuzzi tub.
If you’re unable to make it to Valiant Vineyards, try Clay Turner Bourbon and other spirits at ROAM Kitchen + Bar and Outback Steakhouse in Sioux Falls, and at the Rapid City and Sioux Falls airports. Purchase the brands off sale at Williquors and select Hy-vees in Sioux Falls, Common Cents liquor stores in Rapid City, and at the Ellsworth Air Force Base Shoppette.
FOR MORE INFORMATION, VISIT VALIANTVINEYARDS.US+
