Wye Hill Names Connor Tyo Head Brewer, Plans Four New Beers

Wye Hill Brewing in Raleigh has promoted Connor Tyo to Head Brewer after he formally joined the brewery in January 2026, the company announced Feb. 25. The appointment comes as Wye Hill signals a production push: under Tyo’s direction the brewery will release four new beers across February and March, starting with his debut Reverent Hands on February 27.

Tyo arrives from Legion Brewing in Charlotte, where he led the brewery as its Head Brewer and Director of Production. That production leadership is central to Wye Hill’s stated plan to expand its lineup quickly; the announcement frames the incoming head brewer as an immediate catalyst for the team and for forthcoming releases.

Sara Abernethy, Wye Hill Hospitality co-owner, praised the hire: “We’re ecstatic to have Connor at the helm of Wye Hill Brewing. Connor’s background and range as a brewer are incredible, and he’s been an immediate catalyst for the team. He’s been busy developing a lineup of fresh, imaginative beers that taste as good as they sound. We’re thrilled for everyone to experience what’s next!” Wye Hill’s team page also lists Sara Abernethy as Owner, Wye Hill Hospitality.

Connor Tyo offered his own statement on stepping into the role: “I’m thrilled to step into the Head Brewer role at Wye Hill Brewing, a place with a strong reputation and a community that truly cares about great beer. I’m excited to bring what I’ve learned throughout my career to this team and to keep pushing a lineup of beers that are creative, balanced, and highly drinkable.”

The four-beer rollout is specific in its takes and sourcing. Reverent Hands, described as an Irish Dry Stout, is set to release February 27 and is “a rich, full-bodied stout brewed with Carolina Gold malt, roasted barley, and chocolate malt” that the brewery calls “smooth, balanced, and timeless.” A Women’s History Month release titled When There Are Nine is described verbatim as “a juicy a thiolized Pale Wheat Ale with Blood Orange.” Crossed The Crest, labeled a Carolina Pilsner, will arrive in March and is “brewed with 100% Carolina Malt House grains and Michigan-grown Zuper Saazer hops,” yielding a beer the announcement calls “crisp, clean, intentional and easy-drinking.” A new, creative Fruited Sour by Tyo is also slated for March with no additional ingredients listed.

Wye Hill’s staffing context points to a hands-on brewing culture. Lead Brewer Owen Harrison brings a chemistry background and previous R&D work on medical devices and polymers before time on the canning line at Fortnight Brewing; his team bio notes he is “Currently Drinking Dead End Tracks.” Lead Brewer Nick Weber moved to the Triangle in 2015 after a decade cooking professionally and work across fermentations; his bio lists “Currently Drinking Opal Skulls.” General Manager Kurt Szczesniak is noted as “Currently Drinking When There Are Nine.” Company Chef Bobby McFarland, who trained under the late Floyd Cardoz in Manhattan and relocated to Raleigh in 2016, oversees culinary at Wye Hill in Raleigh as well as Ivy and Varley in Salt Lake City and is “Currently Drinking Luminous Beings.”

Wye Hill’s social announcement briefly posted on the brewery’s Instagram account: “Quick announcement! ... It's our pleasure to formally introduce Connor Tyo, our Head Brewer! Spearheading Wye Hill Brewing's next chapter, Connor”, the capture is truncated. Reverent Hands lands on taps Feb. 27 and the rest of the Tyo-era lineup will follow through March, marking the brewery’s near-term production push and a clear emphasis on regional grain sourcing and new-season beer programming.