Tabol Brewing is now open in the brightly colored building at 704 Dawn St., just off Chamberlayne Avenue. Specializing in “wild ale,” Tabol offers a lineup of beers created with wild yeast and locally sourced microbiota, creating full-bodied beverages with tart, sour and funky undertones.

The men behind the brewery are co-owners Travis Dise and Nic Caudle. Dise has worked in the beverage industry, from packaging to sales and distribution; Caudle’s home-brewed beverages made from wild yeast cultures that he’s developed for the better part of a decade already had their own following, Dise said.

Tabol’s opening Feb. 1 kicked off with eight beers, six of which are wild ales.

Caudle said using wild yeast — as opposed to commercial yeast cultures that are purchased at a store or online — produces an altogether different product and allows the maker to play with flavor, acidity and more. At the same time, using wild elements can also lead to surprising results.

“It’s just different,” Caudle said, describing the current beers as “mildly tart,” but said there are a few sour varieties coming out at some point. “We can get some different flavors, but at the same time, it’s unexpected.”

And it’s not just the beer that’s different. Ask about the name of the place — Tabol — and Caudle jokingly asks if you want the long or short version of the story. The (sorta) short version is that it involves an inside joke among friends that starts with Esperanto, a “made-up” but also real language created in the late 1800s, and ends with their intentional misspelling of words. It’s also why some beer names are, well, just a little off.

“We just kind of ran with it,” Caudle said.

Tabol doesn’t serve food, but Dise and Caudle plan to bring in food trucks. A patio out back will be used when the weather gets warm.

Tabol is open 4 to 9 p.m. Thursday and Friday, noon to 9 p.m. Saturday and noon to 6 p.m. Sunday.

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