Simply put, we are a brewery and restaurant built by neighbors, for neighbors. Located in the heart of Carrboro, NC, we take pride in offering great quality beer and food with a focus on locally-sourced products.

At the heart of our core values is giving back to the neighborhood and community in which we get to live our passion. With our Brewing Neighbors program, we select one beer each month here 10% of sales goes to support a local charitable organization. We hope we get to share our passion for tasty craft beer and incredible food with you! Come see us! Cheers!

Head Brewer, Andrew Turner

Vecino Brewing Co. is proud to announce that Andrew Turner, formerly of Mystery Brewing Co., has joined us in the role of Head Brewer. A microbiologist by trade, Andrew has a level of knowledge and expertise with the brewing process that is captivating.  Andrew has been working hard on a number of new beers, 2 are currently on tap, a number of others are currently in production and he is excited to meet our community to talk about them.

Chef Benjamin Gill

Chef Benjamin Gill was born in Elon, North Carolina and discovered an interest in food watching his mother make a simple roux gravy for biscuits. With an early love for kitchens, at fifteen years old he got his work permit and found a job as a dishwasher in a local restaurant. This beginning started twenty years of varied restaurant experience, becoming more and more attuned with professional kitchens, and continuing to learn and absorb everything about restaurants possible.

Ben was always interested in culture and history which resulted in a bachelors in Anthropology from UNC-CH. In 2011, Ben made a choice to focus completely on the restaurant world, wanting to further appreciate the relationship between food, culture, and community. He then began to accumulate even more advanced skills and knowledge needed for the creation of prepared foods.

Ben started out with Weaver Street Market before moving on to Executive Chef at Southern Season and Weathervane Restaurants. Most recently as Chef de Cuisine under Chef Isaiah Allen at The Eddy Pub and Restaurant, Ben has developed a cooking philosophy of delivering exceptional food using classic techniques and high-quality ingredients that are local and sustainable.

Recently he has returned from a visit to Ecuador and Peru, to compare their cuisines and decide who has the better Ceviche!

When he’s not at The Eddy, Ben enjoys spending time with his wife Natalia and his family, and perhaps finding time to fit in a book or two in the process.