Fly Llama Brewing

David Reese holds a credential fewer than a hundred people worldwide can claim: Master Cicerone, the beer world's equivalent of sommelier certification at its highest level. He built Fly Llama Brewing on Bohn Street in Biloxi, and the taproom reflects that depth of knowledge without pretense—32-plus beers, seltzers, and nonalcoholic options rotate through, brewed with Mississippi muscadine grapes and blackberries pulled from the region's own soil. The Gulf Coast spent centuries as a frontier—culturally Mediterranean, demographically sparse, peripheral to Mississippi's inland story until the twentieth century brought Keesler Air Force Base and, eventually, legal gaming in the early 1990s. What emerged was a place built on hospitality industries: casinos, hotels, tourism infrastructure. Fly Llama fits that pattern, but trades slot machines for fermentation tanks and imports for what grows here. The muscadine grape is native to the South, thick-skinned and sweet; the blackberries thrive in Mississippi's humidity. Reese uses both. The Hungry Llama food truck, parked in-house, serves smash burgers—thin patties seared hard, edges lacy with char. The patio welcomes dogs. The setup is simple: good beer made by someone who knows exactly what he's doing, food that doesn't ask much of you, and a Gulf Coast evening that doesn't need to be anything other than what it is.