Consuming the Craft

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Today on Consuming the Craft, I sat down with J.W. Jones, the owner of Asheville Brewer Supply, to talk about his journey from homebrewing in the late '90s to running a beloved shop that’s served Asheville’s makers for over 30 years. We explored the changes in the home brewing scene, why it’s truly the easiest time ever to brew a great beer at home, and the joy of making everything from beer to mead, cider, and wine with simple ingredients—even what’s in your kitchen right now. Our conversation ranged from nerding out over German lagers to chasing flavors and process improvement to finding true satisfaction in drinking what you love.

J.W. Jones has been a passionate homebrewer since 1997, experimenting with beer, wine, cider, and more, and sharing that enthusiasm with Asheville’s maker community. Since taking over Asheville Brewer Supply in 2024, J.W. Jones has focused on meeting brewers and fermenters of all skill levels, helping them navigate equipment, ingredients, and techniques. A self-described “beer guy” and “filthy vegan,” he believes in democratizing the craft—providing advice, answers, and the occasional joke (but not lactose) to anyone ready to ferment something wonderful.

“Creative energy is what’s gotten us along… people who make things are the best people.” ~JW Jones

Today on Consuming the Craft:

· J.W. Jones discusses buying Asheville Brewer Supply to pursue his love of the craft beverage community

· Brewing at home has never been easier, thanks to innovations in ingredients and equipment; homebrewers are benefiting from industry-level developments in hops, malt, and yeast

· The shop supports not only beer but also wine, cider, and experimental fermentation, welcoming brewing enthusiasts at every stage.

· Chasing the perfect German lager at home can be both rewarding and humbling, with J.W. Jones encouraging honesty about your goals, resources, and happiness in your brewing journey

· Homebrewing offers the chance to experiment with flavors and styles commercial producers don’t often sell—like Hefeweizen, American Amber, or wild fruit wines

· There’s a resurgence in lager brewing at home as myths about fermentation controls disappear, and more people experiment with underrepresented or challenging beer styles

· Sensory experience is subjective: it’s okay to love what you make, even if someone else doesn’t; embrace the story and presence of creation

· J.W. Jones is always happy to help brewers and fermenters “get in the weeds” on technique, process, and the joys of experimentation, whether it’s beer, mead, cider, or even hard iced tea

Contact J.W. Jones:

Asheville Brewer Supply
712B Merrimon Avenue, Asheville, NC
Open Tuesday–Saturday (check The Google for hours)

Resources Mentioned:

· Asheville Brewer Supply

· River Bend Malt

· White Labs

· Clawhammer Supply (YouTube)

· The Noma Guide to Fermentation (book)

· Golden Hive Mead (YouTube)

This episode is brought to you by…

McConnell Farms - Taste the Way You Remember. Enjoy homemade ciders and ice cream made from only the best produce on the market. Visit the McConnell Farms Facebook page to learn more about our seasonal inventory and the delicious creations you can make with our homegrown produce.

Consuming the Craft

Thanks for tuning into this week’s Consuming the Craft Podcast episode, brought to you by AB Tech’s Craft Beverage Institute of the Southeast. If you enjoyed this episode, please subscribe and leave a review wherever you get your podcasts.

Be sure to share your favorite episodes on social media to help us reach more craft beverage enthusiasts.

To learn more about AB Tech and the Craft Beer Institute of the Southeast, visit our website.

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Today on Consuming the Craft, I had the opportunity to sit down with Magnus and Sebastian, who traveled all the way from Sweden to share insights into the Swedish craft beer scene, their personal journeys into brewing, and what trends they’re seeing both in Sweden and on their current adventure through Asheville’s vibrant breweries. We dug deep into the challenges and triumphs of home brewing, the complexities of Sweden’s strict alcohol laws, and how the exchange of brewing techniques between America and Europe continues to evolve. Their stories of camaraderie, collaboration, and relentless curiosity made for an engaging exploration of what it means to be genuinely passionate about craft beer.

Magnus, currently the production manager at Popels Bryggeri in Gothenburg, began his brewing journey as a student working in Sweden’s unique alcohol monopoly system before running his own homebrew supply store. Sebastian, a mechanical engineer by trade and an avid homebrewer, connected with Magnus through the same shop, eventually joining forces in their shared passion for crafting craft beverages. Together, they’ve witnessed the explosive growth of Swedish craft beer, seen firsthand the power of brewing communities, and now co-host a brewing show, sharing their expertise with enthusiasts across Sweden.

"The brewers that I respect the most are usually those that are

criticizing themselves the most." ~Magnus

This Week on Consuming the Craft:

· Sweden has around 500 breweries, but only a handful are considered large, most are small-scale craft operations.

· Strict alcohol distribution laws in Sweden mean that most beer is sold through a government-run monopoly, which affects what and how brewers can sell.

· Many Swedish breweries are born of a passion for homebrewing, with several owners still working their primary day jobs.

· There’s a strong cooperative spirit among Swedish craft brewers, who frequently share resources and help each other out.

· The American craft beer scene, especially IPAs, heavily influences Swedish brewing trends, though there’s renewed interest in traditional European styles.

· Homebrewing is strictly for personal consumption in Sweden; selling homebrewed beer is not permitted.

· Supply chain challenges, especially with hops and can materials, continue to be a significant obstacle for brewers.

· Both Magnus and Sebastian agree that turning a beloved hobby into a full-time profession can diminish the joy if not managed carefully.

Contact for the Guests:

· Magnus: Popels Bryggeri, Gothenburg, Sweden

· Magnus & Sebastian’s brewing show: Hembrigning Hallelujah

Resources Mentioned:

· Popels Bryggeri: https://poppels.se/

· Hembrigning Hallelujah (Homebrewing Hallelujah): Swedish home brewing show

· American Homebrew Association Conference

· Sierra Nevada Pale Ale (discussion and open-source recipe)

· Craft Beverage Institute of the Southeast

This episode is brought to you by…

McConnell Farms - Taste the Way You Remember. Enjoy homemade ciders and ice cream made from only the best produce on the market. Visit the McConnell Farms Facebook page to learn more about our seasonal inventory and the delicious creations you can make with our homegrown produce.

Consuming the Craft

Thanks for tuning into this week’s Consuming the Craft Podcast episode, brought to you by AB Tech’s Craft Beverage Institute of the Southeast. If you enjoyed this episode, please subscribe and leave a review wherever you get your podcasts.

Be sure to share your favorite episodes on social media to help us reach more craft beverage enthusiasts.

To learn more about AB Tech and the Craft Beer Institute of the Southeast, visit our website.

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Today on Consuming the Craft, I had the incredible opportunity to explore the art and science of whiskey blending with Chris Spalding, a veteran of the global spirits industry and a key figure behind some iconic releases. We got hands-on (and tastebuds-on!) with samples and talked through the nuance of blending, barrel finishes, and the creative philosophy at the heart of Whiskey Gypsy. From the story of launching Maker’s Mark in Canada to the serendipitous beginnings of Whiskey Gypsy, this conversation offered a rare look behind the curtain at what it takes to craft truly unique spirits. I even shared an Australian agave spirit, expanding the conversation beyond whiskey and into the boundless world of distilling.

A bit more about Chris Spalding: With nearly two decades in spirits and beverage leadership, first with Edrington, where he worked with Macallan and Highland Park, then as a consultant and hospitality entrepreneur in Asheville, Chris Spalding brings a passionate, open-minded, and highly innovative approach to all things beverage. He’s been instrumental in brand development, consumer engagement, and international launches. Now, as a collaborator at Whiskey Jypsi, he’s helping redefine American whiskey with a blend-forward, experimental ethos and an unwavering commitment to quality.

"Life is a story... Grab a bottle of Jypsi, pour yourself a glass, slow down and listen." ~Chris Spalding

This Week on Consuming the Craft:

· Chris Spalding began his career in the auto industry before pivoting to beverage, driven by curiosity about consumer behavior and a love of brands.

· His first roles in drinks focused on marketing and brand innovation, culminating in shaping launches and growth for Macallan, Maker’s Mark, and more.

· Chris Spalding brings a unique, blended philosophy: psychology, marketing, and hospitality experience inform his whiskey work.

· Whiskey Jypsi’s approach is rooted in legacy blending, heirloom grains, creative barrel finishes, and a focus on narrative and flavor exploration.

· The episode provided a real-time sensory journey, tasting bourbons finished in PX Sherry, Tokaji, Port, and Sauternes, as well as single malt blends.

· Incremental changes in barrel finishing or blend percentages can have surprisingly profound effects on aroma, taste, and perceived style.

· Genuine transparency and experimentation distinguish Whiskey Gypsy, where openness about process is central to the brand ethos.

· The world of spirits is expanding far beyond whiskey. Chris Spalding and I tasted an Australian agave spirit and mused on the global future of distilled beverages.

Contact for Chris Spalding:

Whiskey Jypsi https://www.whiskeyjypsi.com

Resources Mentioned:

Whiskey Jypsi
The Huntley Estate (luxury hospitality in Asheville)
Macallan, Highland Park, Edrington
Riverbend Malt Company (single malt terroir study)
Clasi Azul (tequila)
Inbox Beverage Company
McConnell Farms (thanks to Danny McConnell)

This episode is brought to you by…

McConnell Farms - Taste the Way You Remember. Enjoy homemade ciders and ice cream made from only the best produce on the market. Visit the McConnell Farms Facebook page to learn more about our seasonal inventory and the delicious creations you can make with our homegrown produce.

Consuming the Craft

Thanks for tuning into this week’s Consuming the Craft Podcast episode, brought to you by AB Tech’s Craft Beverage Institute of the Southeast. If you enjoyed this episode, please subscribe and leave a review wherever you get your podcasts.

Be sure to share your favorite episodes on social media to help us reach more craft beverage enthusiasts.

To learn more about AB Tech and the Craft Beer Institute of the Southeast, visit our website.

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Today on Consuming the Craft, I caught up with Ari Miller-Sisson, a graduate alumnus and head brewer at Broomtail Brewing Company in Wilmington. We explored Ari's winding journey from passionate home brewer through the challenges of graduating amid COVID to finding his stride in the professional brewing world. Ari reflected on the challenges of scaling up, the importance of creativity even in commercial settings, and the constant evolution of the local beer scene, especially along the Carolina coast.

Ari is a dedicated brewer whose hands-on experience spans from homebrew experimentation to large-scale operations at Catawba Brewing and now leading innovation at Broomtail. His story is marked by perseverance, adaptability, and a willingness to dive deep into flavor, process, and community outreach. From revamping Broomtail’s homebrew shop to launching purple beers for charity, Ari continues to blend technical skill with a creative spirit that’s leaving a distinct mark on Wilmington’s beer landscape.

"Commercial brewing is not homebrew by any means, but you can take what you learn in commercial and apply it to your hobby." ~Ari Miller-Sisson

Today on Consuming the Craft:

· Ari’s journey began in homebrewing and was accelerated by AB Tech’s program, graduating mid-pandemic and quickly adapting to an uncertain industry landscape.

· Luck and timing played major roles in Ari landing jobs at Catawba Brewing and ascending at Broomtail, but so did strong personal connections.

· Transitioning from homebrew to commercial-size batches demands not only math but also a deep understanding of flavor dynamics and equipment.

· The brewing industry in Wilmington is highly seasonal, with lighter-bodied beers and innovative offerings like THC beverages in growing demand.

· Creativity flourishes at Broomtail, with Ari developing small-batch beers, including a purple blond ale for charity and annual autumn porters inspired by both New England and North Carolina.

· Personal protective equipment and proper handling of industrial-grade chemicals mark a huge shift from homebrewing to professional brewing operations.

· Community and education are central to Ari’s role, from leading Broomtail’s homebrew club to creating beers for local causes.

· Balance, passion, and self-awareness are crucial, Ari emphasizes knowing your "why" before turning a beloved hobby into a career.

Contact with Ari:

Broomtail Craft Brewing Company, Wilmington, NC

Resources Mentioned:

· American Homebrewers Association National Conference

· Lighthouse Bottle Shop (Voracious and Rare Festival)

· Craft Beverage Institute of the Southeast at AB Tech

This episode is brought to you by…

McConnell Farms - Taste the Way You Remember. Enjoy homemade ciders and ice cream made from only the best produce on the market. Visit the McConnell Farms Facebook page to learn more about our seasonal inventory and the delicious creations you can make with our homegrown produce.

Consuming the Craft

Thanks for tuning into this week’s Consuming the Craft Podcast episode, brought to you by AB Tech’s Craft Beverage Institute of the Southeast. If you enjoyed this episode, please subscribe and leave a review wherever you get your podcasts.

Be sure to share your favorite episodes on social media to help us reach more craft beverage enthusiasts.

To learn more about AB Tech and the Craft Beer Institute of the Southeast, visit our website.

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In today's episode, I welcomed Russ Robertson, Brewery Operations Director at Highland Brewing Company in Asheville, North Carolina. We explored Russ’s journey from his early influences growing up with a father in the beer industry, through his diverse roles at Miller Brewing, a stint bottling juice for J.M. Smucker, and finally his return to the craft beer world at Highland. Russ shared stories of career pivots, the evolution of brewing operations, and how innovation and family have remained at the center of his professional life.

Russ Robertson brings deep expertise, having started his career at Miller and working his way up through production and packaging in several states. With stops in Milwaukee and Maryland, Russ amassed years of large-scale brewing and operations experience. His path crossed with notable companies, from Anheuser-Busch to the Santa Cruz Organic juice line, but his heart brought him back to North Carolina and the vibrant craft scene at Highland Brewing. Today, he's at the forefront of process innovation, quality control, and team building at one of Asheville’s most established brewhouses.

“In business, the cream of the crop rises to the top always, always, and it feels good to be with the original craft brewer in Asheville.” ~ Russ Robertson

This Week on Consuming the Craft:

· Russ’s early exposure to the beverage industry shaped his career ambitions and deep appreciation for brewing.

· An entrepreneurship and business background gave Russ a foundation to navigate both large corporations and craft breweries.

· Experience at the versatile Miller Eden facility meant exposure to large-scale innovation, running everything from PBR to Blue Moon.

· Career transitions, such as moving from beer to juice bottling, offered Russ a broad perspective on beverage production and operations.

· Relationships and networking, especially with other industry professionals like Andrew Klozenski, opened doors back into craft brewing.

· Returning to North Carolina fulfilled Russ’s long-standing goal to build a life and career in his home state, surrounded by family.

· Continuous process improvement and experimentation, such as research on zinc loss by Highland staff, drive innovation at Highland Brewing.

· Highland Brewing is expanding its offerings with new projects, including a pizza kitchen, climbing gym, and honoring past traditions with the return of the Scotsman ale and the renaming of Oscar’s Oatmeal Porter.

Contact Russ Robertson & Highland Brewing:

Highland Brewing Company– Asheville, North Carolina

This episode is brought to you by…

McConnell Farms - Taste the Way You Remember. Enjoy homemade ciders and ice cream made from only the best produce on the market. Visit the McConnell Farms Facebook page to learn more about our seasonal inventory and the delicious creations you can make with our homegrown produce.

Consuming the Craft

Thanks for tuning into this week’s Consuming the Craft Podcast episode, brought to you by AB Tech’s Craft Beverage Institute of the Southeast. If you enjoyed this episode, please subscribe and leave a review wherever you get your podcasts.

Be sure to share your favorite episodes on social media to help us reach more craft beverage enthusiasts.

To learn more about AB Tech and the Craft Beer Institute of the Southeast, visit our website.

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In today’s episode, I sat down with Carey Harnash, the driving force behind the Western North Carolina Whiskey Festival. We explored his journey from whiskey enthusiast to founder of a festival dedicated to education, community, and of course, great whiskey. Carey opened up about his passion for bringing together local distilleries, whiskey lovers of all levels, and supporting the WNC Harvest and Heritage Foundation. We dove deep into the event's unique educational experiences, the importance of responsible tasting, and how the proceeds help food insecurity and local heritage projects. It was a lively, flavorful conversation, and not just because Carey arrived with a bag full of interesting whiskey samples!

Carey Harnash is more than a collector of whiskey bottles; he’s an advocate for community, hospitality, and discovery. As executive director of the WNC Harvest and Heritage Foundation, Carey works to directly support local charities focused on food insecurity and preserving North Carolina’s cultural heritage. His event planning skills previously brought the hugely successful food truck showdowns to Asheville, featured on the Food Network. Now, with the Western North Carolina Whiskey Festival, Carey aims to create an annual gathering where whiskey novices and aficionados alike can taste, learn, connect, and make a difference in their own backyard.

"100% of the proceeds [go] to the WNC Harvest and Heritage Foundation. So we're able to grant money to those local charities that do it really well and are very efficient with their funding." ~Carey Harnash

Today on Consuming the Craft:

• The Western North Carolina Whiskey Festival is designed for anyone passionate about whiskey, whether a newcomer or a seasoned collector.

• Ticket proceeds go directly to support local charities focused on food insecurity and preserving cultural heritage through the WNC Harvest and Heritage Foundation.

• There are three types of tickets: general admission, VIP (with early access), and a designated driver option to encourage responsible enjoyment.

• The festival features educational breakout sessions, including grain-to-glass, nosing and tasting, and finishing techniques in whiskey.

• Attendees get to sample a wide array of whiskeys—bourbon, rye, Irish, Scotch, Japanese—and engage directly with the makers and distributors.

• The event strengthens Asheville’s hospitality and beverage community by highlighting talented local bartenders, makers, and culinary professionals.

• Tastings allow for informed purchasing decisions; trying before buying means finding you actually enjoy, and understanding flavor profiles.

• The festival is more than just whiskey; it’s about bringing people together, sharing stories, and supporting meaningful local causes.

Contact Carey Harnash:

• Website: www.wncwhiskeyfest.com

• Follow on Facebook, Instagram, and TikTok for updates and ticket info

This episode is brought to you by…

McConnell Farms - Taste the Way You Remember. Enjoy homemade ciders and ice cream made from only the best produce on the market. Visit the McConnell Farms Facebook page to learn more about our seasonal inventory and the delicious creations you can make with our homegrown produce.

Consuming the Craft

Thanks for tuning into this week’s Consuming the Craft Podcast episode, brought to you by AB Tech’s Craft Beverage Institute of the Southeast. If you enjoyed this episode, please subscribe and leave a review wherever you get your podcasts.

Be sure to share your favorite episodes on social media to help us reach more craft beverage enthusiasts.

To learn more about AB Tech and the Craft Beer Institute of the Southeast, visit our website.

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Today, on Consuming the Craft, I welcome the living legend of hospitality himself, Walter Rapenski, for an in-depth look at the fast-evolving beverage and hospitality landscape. Together, we explore the dynamic shifts shaping bars, breweries, and restaurants, from the surge in mid-strength beers and creative non-alcoholic offerings to the new expectations for service, sustainability, and authentic storytelling. We taste a locally distilled American single malt, dissect industry trends, and riff on everything from functional beverages to the importance of retention in hospitality teams.

Walter Rapetski has devoted nearly 50 years to the food and beverage world, starting as a dishwasher in his teens and becoming a renowned educator and teacher of the year. He’s overseen hospitality programs, mentored countless students who now shape the industry, and managed successful restaurants. With a sharp eye for both tradition and innovation, Walter Rapetski brings both history and vision to the conversation, especially as he unpacks how today's trends are driven by new generations, sustainability, and smarter service.

“I think the next trend is to look at the garnish side of things, because when you mix five, six spirits in one glass, the flavor profile, you’re not going to pick up all individual flavors.” ~Walter Rapetski

Today on Consuming the Craft:

· Mid-strength and non-alcoholic beers are surging in popularity, catering to social drinkers who value moderation and want to remain sharp and safe.

· Younger generations are moving away from big brands and seeking authenticity, local roots, and storytelling in their beverage choices.

· Non-alcoholic alternatives now include not just lagers, but IPAs, stouts, spirits, and functional drinks infused with mushrooms, kava, or even THC and CBD.

· Exceptional service and experience are what truly drive loyalty and bring customers back; creative events help, but well-trained, attentive staff are essential.

· Retention of top staff is critical; losing good employees over pay is a mistake. Top performers must be treated as investments, not costs.

· Aesthetic garnishes and visual appeal in cocktails are the next frontier for creativity and value, often rooted in ingredients foraged locally or handcrafted.

· Sustainability in packaging, ingredient sourcing, and waste reduction is more than a buzzword—Gen Z and Millennials expect it to be real and responsible.

· Nostalgia, functionality, and authenticity all play roles in beverage innovation, with everything from creative soda pop riffs to protein-fueled drinks and hybrid events shaping what’s next.

Connect with Walter Rapetski:

• Available through AB Tech and the Craft Beverage Institute of the Southeast.

This episode is brought to you by…

McConnell Farms - Taste the Way Youember. Enjoy homemade ciders and ice cream made from only the best produce on the market. Visit the McConnell Farms Facebook page to learn more about our seasonal inventory and the delicious creations you can make with our homegrown produce.

Consuming the Craft

Thanks for tuning into this week’s Consuming the Craft Podcast episode, brought to you by AB Tech’s Craft Beverage Institute of the Southeast. If you enjoyed this episode, please subscribe and leave a review wherever you get your podcasts.

Be sure to share your favorite episodes on social media to help us reach more craft beverage enthusiasts.

To learn more about AB Tech and the Craft Beer Institute of the Southeast, visit our website.

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Today on Consuming the Craft, I welcomed Adam Bachman, the head production distiller and manager at The Chemist. We dove deep into the craft of distilling, from Adam’s 11+ years of commercial experience in the industry to the evolution of American single malt whiskey. Adam shared stories from his early days building stills (legally for essential oils!), his academic path through biochemistry at Clemson, and how he transitioned through South Carolina’s changing landscape of craft distilleries. We tasted some truly unique spirits and beers, including a locally smoked single malt and an oat whiskey, while discussing the challenges and creative opportunities in the world of craft distillation.

Adam Bachman is recognized for his hands-on expertise in distilling whiskey, gin, and liqueurs, with a strong background in biochemistry and a minor in chemistry. He spent six years at 6 and 20 Distillery before moving to Asheville to join The Chemist, where he’s helped ramp up whiskey programs, develop new recipes like the limited-edition rye, and recently barrel a small batch peated whiskey. Adam approaches distilling as both art and science, with a passion for experimenting with malts, grains, and local ingredients, and a deep appreciation for how changing techniques shape the identity of each spirit.

"Getting second opinions is huge. I always try to get second opinions from the other guys working with us." ~Adam Bachman

Today on Consuming the Craft:

· Adam has over a decade of legal, commercial distilling experience and is responsible for spirit production at The Chemist.

· His background in biochemistry directly informs his craft, providing unique perspectives and technical skills in distilling.

· The Chemist uses traditional copper pot stills with direct flame; the techniques and nuances are vastly different from hybrid steam systems.

· Chemist has evolved from a primarily gin-focused operation to a distillery with robust whiskey and rye programs, with Adam leading recipe development.

· Adam’s approach to whiskey includes blending different grains and experimenting with malts to create spirits with depth and complexity, notably in their limited rye and upcoming peated whiskey.

· Tasting and understanding barrel-aging is a skill built over years, requiring constant monitoring, collaboration, and experience.

· The growth of American single malt whiskey is opening up new creative possibilities; it's a rapidly growing category with endless flavor options.

· Adam is also exploring non-alcoholic spirit development, navigating the unique sensory and shelf-life challenges in that emerging market.

Connect with Adam:

· The Chemist Spirits: https://www.chemistspirits.com/

· Instagram: @chemistspirits

Resources Mentioned:

· Oak & Grist (peach wood single malt): https://oakandgrist.com/

· Riverbend Malt House (local malt supplier): https://riverbendmalt.com/

· Brevard Brewing Company (Dunkel): http://www.brevard-brewing.com

· Ginger’s Revenge (collaboration partner): https://www.gingersrevenge.com/

· Seedlip (non-alcoholic spirits): https://www.seedlipdrinks.com/

http://www.chemistspirits.com/

This episode is brought to you by…

McConnell Farms - Taste the Way You Remember. Enjoy homemade ciders and ice cream made from only the best produce on the market. Visit the McConnell Farms website to learn more about our seasonal inventory and the delicious creations you can make with our homegrown produce.

Consuming the Craft

Thanks for tuning into this week’s Consuming the Craft Podcast episode, brought to you by AB Tech’s Craft Beverage Institute of the Southeast. If you enjoyed this episode, please subscribe and leave a review wherever you get your podcasts.

Be sure to share your favorite episodes on social media to help us reach more craft beverage enthusiasts.

To learn more about AB Tech and the Craft Beer Institute of the Southeast, visit our website.

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Today on Consuming the Craft, I welcome back Charlie Stanley from Oak and Grist Distilling Company in Black Mountain, North Carolina. We dive deep into the journey of a small craft distillery navigating the challenges of being in a control state, the growth of Oak and Grist's product line, and the evolution of their spirits since Charlie’s last visit. We geek out on the technical and creative aspects of distillation, address the headaches of marketing and distribution in North Carolina’s ABC system, and celebrate unique spirits — like their incredible Genever and the Peachwood-Smoked Single Malt. Along the way, we share a sensory deep-dive with a glass of Armagnac and touch on the resilience it takes to keep a craft beverage business alive, especially in the wake of devastating storms.

Charlie Stanley is an alum of AB Tech’s Craft Beverage Institute and serves as lead distiller at Oak and Grist. With almost six years under his belt at the distillery, Charlie brings a wealth of knowledge in production, blending, and creative problem solving. Whether it’s crafting rare spirits like American Genever from scratch or adapting to unpredictable market forces, his experience and dedication are evident in every bottle. Beyond the production floor, Charlie has been an invaluable educator for both staff and the broader beverage community, returning often to AB Tech to share his expertise.

"Genever is the whiskey drinker’s gin... there’s so much more grain flavor, a balance of malt sweetness and botanicals." ~Charlie Stanley

Today on Consuming the Craft:

· Oak and Grist has expanded their offerings and matured their products significantly in the past six years, focusing on quality and evolution.

· The ABC system in North Carolina requires distilleries to adapt to a unique, fragmented, and sometimes frustrating structure for spirits sales and distribution.

· Education is essential—both for distillers and retail staff—to help consumers understand and appreciate local spirits.

· Oak and Grist produces a rare, authentic American Genever that’s 100% single malt and distilled entirely in-house without sourcing.

· The distillery uses only full-size 53-gallon barrels for aging, favoring balance and complexity over rapid wood extraction from small barrels.

· Their Smoke Series features whiskeys made from North Carolina craft malt smoked with fruit woods like peach, resulting in nuanced and balanced spirits.

· Surviving Hurricane Helene was a challenge, but it ultimately broadened Oak and Grist’s statewide presence and reaffirmed their resilience.

· Continuing education, community connections, and creative blending are all core to Oak and Grist’s ongoing success.

Contact for Charlie Stanley and Oak and Grist:

Oak and Grist Distilling Company – https://oakandgrist.com/

Visit them in Black Mountain, NC

More on Charlie and the team: https://oakandgrist.com/about-us

Resources Mentioned:

AB Tech Craft Beverage Institute: https://abtech.edu/academic-programs/craft-beverage-institute

Riverbend Malt House – Suppliers of local craft malt: https://riverbendmalt.com/

This episode is brought to you by…

McConnell Farms - Taste the Way You Remember. Enjoy homemade ciders and ice cream made from only the best produce on the market. Visit the McConnell Farms website to learn more about our seasonal inventory and the delicious creations you can make with our homegrown produce.

Consuming the Craft

Thanks for tuning into this week’s Consuming the Craft Podcast episode, brought to you by AB Tech’s Craft Beverage Institute of the Southeast. If you enjoyed this episode, please subscribe and leave a review wherever you get your podcasts.

Be sure to share your favorite episodes on social media to help us reach more craft beverage enthusiasts.

To learn more about AB Tech and the Craft Beer Institute of the Southeast, visit our website.

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Today on Consuming the Craft, I sat down with Jesse Phillips from Port City Brewing Company in Alexandria, Virginia. We took a deep dive into Port City's current lineup, including their much-lauded Oktoberfest, their adventurous lager series, and their limited-run Brewer's Cut releases. Jesse also shared his perspective on seasonal beer trends, local collaborations—especially with coffee roasters—and the importance of creative small batches in keeping both staff and customers excited. Throughout, Jesse brought a selection of impressive beers and joined me for a tasting of an exceptional bourbon, Eagle Rare, sparking conversations about pairing, palate development, and the joy of connecting over a shared craft.

Jesse Phillips is the warehouse manager at Port City Brewing, where he oversees beer movements from production to the tasting room and helps track consumer preferences through his keen observations. Having started his brewing career at Port City, Jesse is passionate about expanding his palate through lagers and experimental releases. He has a talent for fostering local collaborations, especially with coffee roasters around the DMV, and is an advocate for seasonal and small-batch beers that surprise and delight customers. Jesse's energy and insider perspective brought unique insights into Port City's brewing philosophy and community-driven approach.

"Something that I love about working at Port City...it's really opened up my palette to all these different lagers that I would never normally try." ~Jesse Phillips

This Week on Consuming the Craft:

· Port City Brewing has a robust seasonal and specialty beer program, including a lager series, Oktoberfest, and experimental styles like Doppelbock, Baltic Porter, and Schwarzbier.

· Small-batch innovations are supported by the Brewer's Cut series, enabling creative combinations and limited releases.

· The West Coast IPA is a recent standout, selling rapidly and reflecting a surge in customer demand for hop-forward beers.

· Collaborations with local coffee roasters enhance Port City's porter offerings and foster strong community ties.

· The brewery is expanding its sour lineup with balanced fruit blends, notably a watermelon gose and the upcoming Gobblestone, cranberry gose, for Thanksgiving.

· Port City’s Christmas Tidings beer is a Belgian strong ale brewed with Virginia honey, earning its reputation as a "makeout beer" for festive occasions.

· Local connections, like food trucks and coffee roasters, are integral to Port City's identity and customer experience.

· The brewery encourages responsible enjoyment and pairing of its products, supporting a culture of hospitality and craft appreciation.

Contact for Jesse Phillips:

Port City Brewing Company, 3950 Wheeler Ave, Alexandria, VA

Port City Brewing Website

Resources Mentioned:

· Port City Brewing Company (lager series, Oktoberfest, Brewer's Cut releases)

· Swings Coffee, Hypergoat Coffee, Continuum Coffee (collaborating roasters)

· Eagle Rare Kentucky Bourbon (Buffalo Trace)

· Riverbend Malt Company • Oak and Grist Distillery (Asheville, NC)

· Zillicoah Beer Company, Alluvium, Diatribe (Asheville locations)

· La Tangaria Food Truck (on-site at Port City, top-rated tacos)

This episode is brought to you by…

McConnell Farms - Taste the Way You Remember. Enjoy homemade ciders and ice cream made from only the best produce on the market. Visit the McConnell Farms website to learn more about our seasonal inventory and the delicious creations you can make with our homegrown produce.

Consuming the Craft

Thanks for tuning into this week’s Consuming the Craft Podcast episode, brought to you by AB Tech’s Craft Beverage Institute of the Southeast. If you enjoyed this episode, please subscribe and leave a review wherever you get your podcasts.

Be sure to share your favorite episodes on social media to help us reach more craft beverage enthusiasts.

To learn more about AB Tech and the Craft Beer Institute of the Southeast, visit our website.

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Today on Consuming the Craft, I sat down with Brian Simpson, CEO of Riverbend Malt House, to explore the fascinating evolution of craft malt in the southeast. We covered Riverbend’s journey from a modest basement setup in 2010 to a dynamic operation producing unique and locally sourced malts for breweries and distilleries across the country. I poured Brian a special whiskey from Oak and Grist, made with peach wood smoked pilsner malt from Riverbend, sparking a deep dive into the nuances of smoked malts, wood selection, collaboration with local farmers, and the influence of southern terroir on flavor. We discussed industry trends, new grain varieties, regulatory changes, and the powerful role of innovation in the craft beverage scene.

Brian Simpson is at the helm of Riverbend Malt House, the pioneering Asheville-based craft maltster dedicated to bringing local grains into the hands of southern brewers and distillers. Since 2010, Brian has led Riverbend’s transformation, supporting research efforts, working with breeders and farmers, and experimenting with new malting techniques and materials. Riverbend’s malts have contributed to award-winning beers and spirits, and Brian’s passion for innovation continues to drive the industry forward—whether it’s through peach wood smoked whiskey, custom malt batches, or supporting the next wave of craft beverages.

“We really only had six row barleys... mostly for animal feed. Our whole ‘malt with a mission’ was to bring agriculture back into craft beer.” ~Brian Simpson

This Week on Consuming the Craft:

· Riverbend Malt House started in 2010, initially focusing on proving craft malt could be made from southern-grown grains.

· The region’s transition from only animal-feed barley to diverse, high-quality brewing and distilling varieties involved close partnerships with breeders and farmers.

· Smoking malt with different woods, such as peach wood, creates uniquely Southern flavor profiles, especially in spirits and specialty beers.

· Collaborations, like Oak and Grist's peach wood-smoked whiskey, showcase the power of local malt and creative partnerships.

· The craft malt industry is watching for regulatory trends, including the potential U.S. adoption of glycosidic nitrile limits and concerns about ethyl carbomate.

· There’s growing demand in the south for distillers’ malt, high-enzyme, fast-fermentation varieties suitable for whiskey production.

· New and alternative grains like Kernza, millet, and buckwheat present technical challenges but offer gluten-free options and environmental benefits.

· The craft beverage industry’s best chance for survival lies in providing experiences, agility, and inventive offerings rather than just chasing trends.

Connect with Brian Simpson:

Riverbend Malt House

Email

This episode is brought to you by…

McConnell Farms - Taste the Way You Remember. Enjoy homemade ciders and ice cream made from only the best produce on the market. Visit the McConnell Farms website to learn more about our seasonal inventory and the delicious creations you can make with our homegrown produce.

Consuming the Craft

Thanks for tuning into this week’s Consuming the Craft Podcast episode, brought to you by AB Tech’s Craft Beverage Institute of the Southeast. If you enjoyed this episode, please subscribe and leave a review wherever you get your podcasts.

Be sure to share your favorite episodes on social media to help us reach more craft beverage enthusiasts.

To learn more about AB Tech and the Craft Beer Institute of the Southeast, visit our website.

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Today on Consuming the Craft, I welcomed Chris Reedy, Senior Director of Food, Beverage, and Natural Products Industry Training at the Natural Products Laboratory and Test Kitchen of NC BioNetwork. We dove deep into the rapidly evolving food safety landscape, particularly focusing on the Food Safety Modernization Act (FSMA) 204 and its sweeping impact on food and beverage traceability. Our conversation ranged from the intricate logistics of tracking every ingredient in a sandwich to the challenges faced by beverage producers, natural product makers, and those entering the world of CBD and THC-infused products. We didn’t shy away from discussing the regulatory Wild West these days, the importance of good manufacturing practices, and what’s coming down the pike for craft producers as federal scrutiny ramps up.

Chris Reedy brings decades of expertise in the intersection of food, beverage, natural products, and industry training. As the mind behind NC BioNetwork’s laboratory and test kitchen, he has helped countless producers, from breweries to natural supplement startups, navigate regulations, quality control, and product development. His insights stem from both a scientific and a practical industry perspective, ensuring that companies strike a balance between innovation and safety and compliance. Chris is a passionate advocate for proactive quality management and is intimately familiar with both the promise and pitfalls of rapidly expanding product categories, such as CBD, THC, and functional foods.

“I hope these companies that are making these products are going to start acting

like food and beverage companies.” ~Chris Reedy

Today on Consuming the Craft:

· FSMA 204 requirements will soon compel all food supply chain businesses to maintain thorough traceability records for every ingredient, ingredient source, and lot, greatly improving speed and accuracy in foodborne illness recalls.

· Transportation and logistics—especially temperature and sanitation in refrigerated trucking, remain a huge compliance challenge and could become a pain point as regulations tighten.

· Even small producers, like sandwich makers and brewers, must adopt lot coding and traceability, associating each output with precise ingredient origins.

· THC and CBD-infused foods, beverages, and supplements are currently in regulatory limbo, with the FDA focusing initial enforcement mainly on products that pose a risk to children or appear as copycats of popular snacks.

· Many CBD and THC product makers fail basic quality assurance: lack of testing, unclear dosing on packaging, and no third-party certification, all of which can cause dangerous dosing errors.

· Field-to-shelf testing for compounds like THC in hemp products requires a DEA-registered lab, making comprehensive quality assurance both expensive and complex for startups.

· State and federal agencies lack the manpower to inspect and enforce these new standards fully, so proactive internal quality systems and involving health officials early are recommended.

· Training, workforce development, and support from entities like NC BioNetwork can help companies establish robust quality management systems and prepare for both current and coming inspections.

Contact Chris Reedy:

NC BioNetwork – https://ncbionetwork.org/

Resources Mentioned:

NC BioNetwork Laboratory & Industry Training: Food, beverage, and natural products services, COA assistance, and product testing information.

FSMA (Food Safety Modernization Act) 204 – details on new federal traceability requirements.

Multi-parameter Beer Testing (Anton Paar) – available free for every NC brewery, up to six samples per month.

The Dietary Supplement Health and Education Act (DSHEA) – framework for supplement industry regulation.

For more information about industry training, regulatory readiness, and laboratory services, reach out to Chris and the team at NC BioNetwork. Whether you’re brewing, blending, compounding, or innovating in the natural product space, their support can help you meet quality standards and stay ahead of federal regulations.

This episode is brought to you by…

McConnell Farms - Taste the Way You Remember. Enjoy homemade ciders and ice cream made from only the best produce on the market. Visit the McConnell Farms website to learn more about our seasonal inventory and the delicious creations you can make with our homegrown produce.

Consuming the Craft

Thanks for tuning into this week’s Consuming the Craft Podcast episode, brought to you by AB Tech’s Craft Beverage Institute of the Southeast. If you enjoyed this episode, please subscribe and leave a review wherever you get your podcasts.

Apple Podcasts | GooglePlay

Be sure to share your favorite episodes on social media to help us reach more craft beverage enthusiasts.

To learn more about AB Tech and the Craft Beer Institute of the Southeast, visit our website.

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Today on Consuming the Craft, I welcomed Charlie Frisch from the American Red Cross to dive into the often-misunderstood world of blood donation. We got into what the Red Cross really does—going beyond blood drives to offer lifesaving training, disaster relief, and resources for veterans. Charlie shed light on the urgent and ongoing need for blood, especially in Western North Carolina, and shared the staggering fact that only 3% of people donate blood regularly. We unraveled misconceptions, discussed what it really feels like to give blood, and shared practical advice for anyone considering rolling up their sleeve for the first time. In true Consuming the Craft fashion, we also explored the intersection of fermentation and blood science while sampling a fine Armagnac, connecting the dots between crafting drinks and saving lives.

Charlie Frisch has been with the American Red Cross for about a year, bringing with him 14 years of radio experience and several years in outdoor and alternative education. A New Yorker at heart who found his way to Asheville, Charlie is deeply passionate about community resilience and education. As a Red Cross representative, he works endlessly to inform and inspire others to donate blood and volunteer, helping to drive humanitarian aid and relief efforts far beyond local boundaries.

"When you think about the fact, and this is staggering, that only 3% of folks donate blood… that shortage starts to make sense." ~Charlie Firsch

Today on Consuming the Craft:

· The American Red Cross does much more than just blood drives; they provide lifeguard, CPR, and first aid training, disaster relief, and support for veterans.

· Only 3% of Americans regularly donate blood, leading to a perpetual shortage both locally in Western North Carolina and nationwide.

· Blood donations are critical because blood can only be stored for 42 days before it must be used.

· The process of donating blood is now quick (about 40 minutes), virtually painless, and highly efficient thanks to skilled professionals.

· Power Red donations allow eligible donors to give a concentrated amount of red blood cells using a smaller needle, making the experience even easier.

· Donors receive information on their blood type, blood pressure, hemoglobin, and even where their blood ends up being used—all via the Red Cross app.

· Anyone in good health, aged 17+ (or 16 with parental consent), can donate, and Power Red requires certain height and weight minimums.

· Interested individuals and organizations can volunteer with or host blood drives through the Red Cross, increasing their community impact.

Contact Charlie Frisch and Red Cross Resources:

Red Cross website: redcross.org

Red Cross Blood Donor App: Download to schedule appointments, track your donations, and receive updates on your blood's journey

Red Cross Asheville Donation Center: 100 Edgewood, West Asheville (off Merriman)

To volunteer or set up a blood drive: Visit redcross.org and fill out a contact form, Charlie or a team member will reach out within 24 hours

Resources Mentioned:

• Red Cross Blood Donor App

• Craft Beverage Institute of the Southeast

• Hemocytometer (used for both blood and brewing science)

This episode is brought to you by…

McConnell Farms - Taste the Way You Remember. Enjoy homemade ciders and ice cream made from only the best produce on the market. Visit the McConnell Farms website to learn more about our seasonal inventory and the delicious creations you can make with our homegrown produce.

Consuming the Craft

Thanks for tuning into this week’s Consuming the Craft Podcast episode, brought to you by AB Tech’s Craft Beverage Institute of the Southeast. If you enjoyed this episode, please subscribe and leave a review wherever you get your podcasts.

Apple Podcasts | GooglePlay

Be sure to share your favorite episodes on social media to help us reach more craft beverage enthusiasts.

To learn more about AB Tech and the Craft Beer Institute of the Southeast, visit our website.

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In today’s episode, I sat down with Greg Hill, a longtime cider maker at Urban Orchard Cidery and a dedicated adjunct instructor in the brewing program here in Asheville. Greg is wrapping up his PhD work while guiding Urban Orchard through an incredibly tough year—one marked by supply challenges, wild weather events, and a major orchard fire. Together, we dove into his ongoing dissertation about workforce development and experiential learning in the brewing and beverage industries, and what it truly takes to prepare students for a successful career in craft beverage production.

Greg Hill is a graduate of the AB Tech Brewing, Distillation, and Fermentation program, and he’s now in his twelfth year at Urban Orchard Cidery. As a key educator in beverage management and microbiology, Greg brings a wealth of real-world knowledge, blending hands-on experience with academic rigor. Outside of work, he’s a stadium-hopping football fan with broader plans for worldwide sports adventures, and a seeker of new and unusual flavor experiences.

"I wanted to put a bunch of flair in there, make it all pretty and nice, and it’s really just idiot proof. Repetitive. So you’re saying I am doing this. This is why I’m doing this. I’m going to do this again. And then this is why I’m doing this.” ~Greg Hill

Today on Consuming the Craft:

· Experiential learning and hands-on practice are crucial components for real career readiness in the craft beverage industry.

· Greg’s PhD research has shifted from standardizing education to focusing on how beverage programs prepare students for the real-world workforce.

· Practical education, like troubleshooting and working directly with equipment, is just as valuable as classroom theory.

· Urban Orchard Cidery faced major challenges over the past year, including hurricane aftermath, a devastating orchard fire, and a hailstorm that damaged crops.

· Loyal customers, especially fellow local businesses like Highland Brewing, played a significant role in Urban Orchard’s recovery.

· Cider isn’t just for drinking; it can also be a creative ingredient in cooking and cocktails, especially during fall.

· The craft beverage landscape continues to evolve, and keeping up means constant adaptation and diversification, as seen in new products and global influences.

· Despite the doom and gloom in parts of the beverage industry, cideries like Urban Orchard are finding ways to persevere and grow, demonstrating the resilience of the craft community.

Contact for Greg Hill:

Urban Orchard Cidery: https://www.urbanorchardcider.com/

For educational inquiries at AB Tech Brewing, Distillation, and Fermentation: https://www.abtech.edu/programs/academic/ab-tech-craft-beverage-institute-brewing-distillation-fermentation

Resources Mentioned:

o Urban Orchard Cidery

o Highland Brewing Company

o New Belgium Brewing Company (for pilot system donation)

o AB Tech Brewing, Distillation, and Fermentation Program

o Diablo cider from Urban Orchard

o Agua de Bolivia herbal liqueur

This episode is brought to you by…

McConnell Farms - Taste the Way You Remember. Enjoy homemade ciders and ice cream made from only the best produce on the market. Visit the McConnell Farms website to learn more about our seasonal inventory and the delicious creations you can make with our homegrown produce.

Consuming the Craft

Thanks for tuning into this week’s Consuming the Craft Podcast episode, brought to you by AB Tech’s Craft Beverage Institute of the Southeast. If you enjoyed this episode, please subscribe and leave a review wherever you get your podcasts.

Apple Podcasts | GooglePlay

Be sure to share your favorite episodes on social media to help us reach more craft beverage enthusiasts.

To learn more about AB Tech and the Craft Beer Institute of the Southeast, visit our website.

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Today on Consuming the Craft, I welcomed back Jeff Frisbee from Addison Farms, a returning guest and the driving force behind one of our region’s finest family-run wineries. We caught up over a glass of wine—okay, maybe more than one glass—while sharing laughs about the unique problems that accompany running a vineyard, especially as harvest season approaches. From creative deer deterrent tactics to the intense workdays of grape picking and pressing, we dove into the realities, challenges, and joys of small-scale winemaking. Jeff also gave me a fascinating wine-mead blend to distill for student projects, sparking a discussion about fermentation, distillation, and the pursuit of crafting something truly unique.

Jeff is the owner and winemaker at Addison Farms, a limited production winery nestled in the rolling hills of Western North Carolina. Hailing from a background rooted deeply in local agriculture, he and his family have worked tirelessly to not only keep the farm in the family but also to evolve it into a celebrated destination for wine lovers. Jeff’s ethos centers on stewardship of the land, a commitment to quality, and a willingness to experiment—all grounded in a love for community and a touch of self-deprecating humor.

“This time of year, we have to stop worrying about esthetics and start worrying about practicality—because the deer can decimate very quickly.” ~Jeff Frisbee

Today on Consuming the Craft:

· Addison Farms’ 2023 and 2024 red wines are still in barrel, while their whites have already been released and are almost sold out.

· The fruit from the past couple of years has been fantastic, and prospects for the coming harvest look strong—if the deer can be kept at bay.

· Creative methods (wind socks, RVs, noise makers) are essential for deterring wildlife and protecting the vineyard’s livelihood.

· Harvest days are long and intense, starting early in the morning, featuring manual grape picking and immediate processing.

· As a “limited production winery,” Addison Farms operates smaller than most and relies heavily on family and community help.

· Consistent fermentation is a key to quality, especially when annual crop conditions can vary drastically.

· Jeff donates wine and mead blends to support student distilling projects, believing in the value of experimentation and education.

· Protecting farmland is at the core of Jeff’s mission—keeping agricultural spaces safe from development is a personal and community priority.

Guest Contact:

Jeff at Addison Farms

Website: addisonfarms.net

In-person: 4005 New Leicester Hwy, Leicester, NC 28748 (Open Thursday–Sunday, 2–7 PM; Saturday tours at 2 PM)

Resources Mentioned:

· Addison Farms Vineyards

· Student distillation projects at AB Tech

· Bas Armagnac (as a tasting and discussion point) • Madeira and its historical estufagem process

Stop by Addison Farms, lend a hand, or join Jeff for a tour—you’ll get a real taste of North Carolina’s agricultural legacy, and maybe even a story or two you won’t hear anywhere else.

This episode is brought to you by…

McConnell Farms - Taste the Way You Remember. Enjoy homemade ciders and ice cream made from only the best produce on the market. Visit the McConnell Farms website to learn more about our seasonal inventory and the delicious creations you can make with our homegrown produce.

Consuming the Craft

Thanks for tuning into this week’s Consuming the Craft Podcast episode, brought to you by AB Tech’s Craft Beverage Institute of the Southeast. If you enjoyed this episode, please subscribe and leave a review wherever you get your podcasts.

Apple Podcasts | GooglePlay

Be sure to share your favorite episodes on social media to help us reach more craft beverage enthusiasts.

To learn more about AB Tech and the Craft Beer Institute of the Southeast, visit our website.

View Details

Today on Consuming the Craft, I’m joined by Dan Rowe, the head brewer at Yeehaw Brewing Company, who returns for his third appearance. We dive deep into the evolution and expansion of Yeehaw, from its origins a decade ago in Johnson City to its impressive reach across Tennessee, South Carolina, and beyond. Dan walks us through the complexities of scaling up production, adapting to fast-changing markets and regulations, and the behind-the-scenes work of launching high-profile collaborations like the Vols Lager with the University of Tennessee. We also explore how the brewery stays competitive through innovation—ranging from commissioning a state-of-the-art canning line to experimenting with non-alcoholic, CBD, and THC-infused beverages. Dan shares about his new venture into teaching at ETSU, where he’s helping mentor the next generation of brewers, and sheds light on Yeehaw’s upcoming projects, including a new Myrtle Beach taproom and an expanded presence in Virginia.

Dan Rowe is an accomplished brewer with over a decade of experience across several prominent breweries in the Southeast. Now the head brewer at Yeehaw Brewing Company, Dan oversees operations at their bustling Johnson City facility and coordinates distribution throughout the region. His expertise spans from recipe development and quality control to implementing new technology and expanding production capacity. Passionate about education and giving back to the industry, Dan also serves as an instructor at East Tennessee State University, sharing his knowledge with future beverage professionals.

"It's an ever-changing landscape, and beer’s not dead—there’s just more options and flavors now than ever before." ~Dan Rowe

Today on Consuming the Craft:

· Yeehaw Brewing is celebrating its 10th anniversary and is rapidly expanding, recently increasing its distribution footprint into South Carolina, Virginia, and potentially Alabama.

· Coordinating distribution and production across several states involves complicated logistics, especially with the different alcohol laws and paperwork from state to state.

· The brewery recently upgraded to a 12-head rotary canning line, dramatically increasing efficiency and packaging quality, allowing for record-setting production days.

· The Vols Lager, Yeehaw’s collaboration with the University of Tennessee, quickly became the company’s largest production undertaking, driving big growth and brand recognition.

· Yeehaw is experimenting with low-dose, nano-emulsified THC and CBD seltzers, navigating the tricky regulatory, quality assurance, and consumer education challenges that come with new beverage categories.

· Dan Rowe is playing an active role in brewing education, teaching at ETSU, and facilitating partnerships for student training in real-world brewing and distillation environments.

· New outlets for Yeehaw are on the horizon, including a taproom in Myrtle Beach (partnered with Ole Smoky Moonshine) and a possible additional Tennessee location.

· Maintaining high quality, streamlining recipes, and keeping grocery-friendly beers on shelves are central to Yeehaw’s strategy for sustainable growth.

Contact Dan Rowe:

· Yeehaw Brewing Company: https://www.yeehawbrewing.com/

· ETSU Brewing & Distillation Studies: https://www.etsu.edu/

Resources Mentioned:

· Yeehaw Brewing Company and its new rotary canning line

· Vols Lager, brewed in partnership with the University of Tennessee

· East Tennessee State University Brewing and Distillation program

· Tennessee Hills Brewstillery

· Laird’s Apple Brandy (Distillery Permit #1)

· Tennessee Stud Hard Cider

· Old Smoky Moonshine

· Broadway at the Beach (future Myrtle Beach taproom location)

· McConnell Farms

This episode is brought to you by…

McConnell Farms - Taste the Way You Remember. Enjoy homemade ciders and ice cream made from only the best produce on the market. Visit the McConnell Farms website to learn more about our seasonal inventory and the delicious creations you can make with our homegrown produce.

Consuming the Craft

Thanks for tuning into this week’s Consuming the Craft Podcast episode, brought to you by AB Tech’s Craft Beverage Institute of the Southeast. If you enjoyed this episode, please subscribe and leave a review wherever you get your podcasts.

Apple Podcasts | GooglePlay

Be sure to share your favorite episodes on social media to help us reach more craft beverage enthusiasts.

To learn more about AB Tech and the Craft Beer Institute of the Southeast, visit our website.

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Today on Consuming the Craft, I had the pleasure of catching up with Seth Hewitt, brewing supervisor extraordinaire at Sierra Nevada Brewing Company. Fresh off a trip to Ireland, Seth dives into the sensory nuances between Guinness in its home country versus what we get stateside, the mystique behind Guinness’ global quality control, and some behind-the-scenes tales from his brewery tours. We also venture into the world of Irish whiskey, exploring Jameson’s unique blend of column and pot still techniques, and sample some Tolmore Dew together, picking apart its flavor notes. Seth shares his journey from environmental geology to craft beer, details how geography and terroir influence ingredients, and lets us in on his new passion project—Beer City Bouquets, which merges two worlds by arranging flowers in upcycled beer cans.

Seth Hewitt brings a wealth of hands-on brewing experience, creative passion, and a geologist’s eye for detail. Starting with a degree in environmental geology from Appalachian State, Seth’s curiosity and craftsmanship led him from Volcano research in Africa to homebrewing and then to professional roles at Howard Brewing, Lost Province, and ultimately Sierra Nevada. With nearly a decade at Sierra Nevada, he’s shaped beer production, developed new releases, and now blends his love for plants and beverages with his flower-farming side business. Always tinkering, Seth embodies the heart of craft brewing and creative entrepreneurship.

“All the breweries around the world are creating just a base beer, like a pale ale beer, as close as they can get to the original…then they use this essence of Guinness that is made all in Ireland and then shipped out.” ~ Seth Hewitt

Today on Consuming the Craft:

· Guinness brewed in Ireland tastes notably less roasty compared to the American version, influenced by process and possibly local ingredients.

· Guinness uses a system of concentrated “essence” produced in Ireland and shipped globally to ensure quality and consistency in foreign markets.

· Nigeria is Guinness’s second-largest market outside Ireland, influenced by historical and economic factors.

· Jameson Irish Whiskey combines both pot still and column still spirits, offering a distinct flavor profile depending on the blend.

· Terroir—from soil to water availability—impacts the flavor of base ingredients such as barley, hops, and wood used in barrels and spirits.

· Seth leveraged a degree in environmental geology and a lifelong passion for crafting into a brewing career, showing the unexpected pathways into beer.

· Beer City Bouquets is Seth’s side project, where he crafts flower arrangements using upcycled beer cans, blending his two creative passions.

· Craft brewing requires balancing ever-changing agricultural variables to maintain consistency in flagship beers, a true mix of art and science.

Resources Mentioned:

Jameson Distillery Tour Experience

Riverbend Malt House (barley malting and terroir project)

Sierra Nevada Brewing Company

Beer City Bouquets (Seth’s floral side business)

McConnell Farms (sponsor mentioned)

Connect with Seth Hewitt:

Sierra Nevada Brewing Company

This episode is brought to you by…

McConnell Farms - Taste the Way You Remember. Enjoy homemade ciders and ice cream made from only the best produce on the market. Visit the McConnell Farms website to learn more about our seasonal inventory and the delicious creations you can make with our homegrown produce.

Consuming the Craft

Thanks for tuning into this week’s Consuming the Craft Podcast episode, brought to you by AB Tech’s Craft Beverage Institute of the Southeast. If you enjoyed this episode, please subscribe and leave a review wherever you get your podcasts.

Apple Podcasts | GooglePlay

Be sure to share your favorite episodes on social media to help us reach more craft beverage enthusiasts.

To learn more about AB Tech and the Craft Beer Institute of the Southeast, visit our website.

View Details

Today on Consuming the Craft, I welcomed two of the driving forces behind Green Man Brewing Company: Joe Summers, Managing Director, and Matt Peyton, Director of Brewing. We dove deep into the world of legacy beer styles, the ebb and flow of trends in the craft beer scene, and how Green Man keeps pivoting and thriving even as the industry gets more crowded and competitive. From war stories about hay-infused brews and pumpkin beers arriving way before the harvest, to the real-world logistics of steering a brewery battleship in the wake of ever-shifting consumer preferences, this conversation was packed with insight, laughs, and a couple of surprise bottles (including some soju in a plastic liter bottle). We explored everything from experimental IPAs to the comforting return of classic ESBs and sessionable lagers, not to mention what it will take to bring Asheville’s South Slope back to full vibrancy.

Joe Summers has nearly two decades of experience in the beverage industry, steering Green Man Brewing through thick and thin as Managing Director. Matt Peyton, whose background is in civil and environmental engineering, has spent almost every waking moment of the last twelve years climbing from delivery driver all the way up to Director of Brewing. Both are passionate advocates for beer brewed with balance, intention, and a healthy respect for tradition—even as they chase after the occasional trend or wacky adjunct.

"Brewery is not an F1 car, it's a battleship. And it takes a long time to turn it and move it in a direction." ~Matt Peyton

Today on Consuming the Craft:

· Trends in the craft beer industry are cyclical; legacy beer styles, such as ESB, IPA, and Porter, are making a comeback as trends shift from fads to classics.

· Steering a brewery toward a new trend requires years of planning, from label approval to production schedules; you can’t just pivot overnight.

· The “haze craze” and IPA experimentation are still very much alive, but there’s growing consumer interest in sessionable, lower-ABV beers and clean lagers.

· Legacy brands, dependable classics consumers know and trust, help breweries stay resilient when distributors prioritize trendier items like hard seltzers.

· Economic uncertainty means more people are reaching for tried-and-true classic beers, rather than taking a chance on expensive new releases.

· The Asheville craft scene is recovering after a tough year, and both breweries and locals are eager to welcome back visitors and celebrate a return to normal.

· Experimentation isn’t dead, surprise tastings during the conversation included a robust Armagnac and a surprisingly smooth (and subtle) Korean soju.

· Food, beer, and community remain at the heart of what breweries like Green Man do, whether its chili made with porter or a scotch egg and a pint at Jack the Wood.

Contact Green Man Brewing Company:

Website: https://www.greenmanbrewery.com/

Locations: 27 Buxton Ave, Asheville, NC (plus additional taproom info online)

Resources Mentioned:

Green Man Brewing Company beers: ESB, Porter, Damn Fine Pilsner (currently on draft)

East Village Grill (offering Green Man’s “Easy Drinking Pills”)

Sierra Nevada Brewing (new pilsner noted for excellence)

McConnell Farms

This episode is brought to you by…

McConnell Farms - Taste the Way You Remember. Enjoy homemade ciders and ice cream made from only the best produce on the market. Visit the McConnell Farms website to learn more about our seasonal inventory and the delicious creations you can make with our homegrown produce.

Consuming the Craft

Thanks for tuning into this week’s Consuming the Craft Podcast episode, brought to you by AB Tech’s Craft Beverage Institute of the Southeast. If you enjoyed this episode, please subscribe and leave a review wherever you get your podcasts.

Apple Podcasts | GooglePlay

Be sure to share your favorite episodes on social media to help us reach more craft beverage enthusiasts.

To learn more about AB Tech and the Craft Beer Institute of the Southeast, visit our website.

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Today on Consuming the Craft, I had the privilege of sitting down with Dr. John Gossett, president of Asheville Buncombe Technical Community College, to mark his five-year anniversary leading the institution. Together, we took a candid look at how education, especially at the community college level, has evolved in response to hurricanes, pandemics, technological disruptions, and shifting attitudes about the value of a college credential. Our conversation ranged from the challenges of outdated bureaucracy and the importance of hands-on education to the ever-growing need to align what we teach with what employers and students actually want, including industry certifications, apprenticeships, and practical experience. We also dug into the boom in the craft beverage industry—including non-alcoholic and specialty drinks—and what the changing tastes and job market mean for our students and programs. And, as always, there was time for a thoughtful toast, a few laughs, and some great Scotch.

Dr. John Gossett has dedicated nearly forty years to advancing education, with a career that began in the classroom and led him through the ranks to his current role as president of AB Tech. He is recognized for championing hands-on learning, building resilient and student-focused pathways, and forging deep connections with local employers to ensure education is relevant and impactful. His vision centers on community colleges as engines for transformation—not just academic but personal and regional—and he remains committed to making education more accessible, modern, and in tune with our rapidly changing world.

"You're not gonna find AI coming in and fixing your plumbing, rewiring your house."

Today on Consuming the Craft:

· The future of community colleges depends on adaptability, aligning programs with the actual needs of industries and students, and being open to new models of credentialing, such as the certificates offered by technology companies.

· Hands-on, skilled trades remain stable and lucrative career paths, with the added benefit of being relatively resilient to automation and artificial intelligence.

· AB Tech continues to break down the outdated stigma around community colleges, showing that its graduates go on to meaningful, high-paying local jobs and leadership roles.

· Bureaucracy and red tape—from excessive paperwork to inflexible credential rules—are real barriers that educators must address to better serve tomorrow's students.

· Apprenticeships and partnerships with industry are crucial, as they provide students with practical experience, foster employee loyalty, and strengthen the regional workforce.

· The craft beverage field is evolving rapidly, with a growing interest in non-alcoholic products, seltzers, CBD/THC-infused drinks, and specialty teas, expanding the range of skills the college must teach.

· Data-driven, personalized student pathways—using insights similar to online retailers—could revolutionize how students find, select, and complete their educational journeys.

· Education must emphasize both practical, work-ready skills and the soft skills of communication, critical thinking, and adapting to change, especially in a post-pandemic world.

·

Contact for Dr. John Gossett:

Email: johngossett@abtech.edu

Asheville Buncombe Technical Community College: abtech.edu

Resources Mentioned:

Craft Beverage Institute of the Southeast at AB Tech

McConnell Farms

UC Davis (brewing and beverage science)

Siebel Institute

Western Governors University

This episode is brought to you by…

McConnell Farms - Taste the Way You Remember. Enjoy homemade ciders and ice cream made from only the best produce on the market. Visit the McConnell Farms website to learn more about our seasonal inventory and the delicious creations you can make with our homegrown produce.

Consuming the Craft

Thanks for tuning into this week’s Consuming the Craft Podcast episode, brought to you by AB Tech’s Craft Beverage Institute of the Southeast. If you enjoyed this episode, please subscribe and leave a review wherever you get your podcasts.

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Today on Consuming the Craft, I’m celebrating the 10-year anniversary of the first graduating class from the Brewing, Distillation, and Fermentation program here at AB Tech. Joining me is John Lyda, a full-time faculty member, brewing industry veteran, and program cornerstone who’s been instrumental in driving the evolution of our curriculum. Together, we reflect on how far the program has come—from its beer-centric roots to now embracing a diverse array of beverages like cider, seltzer, non-alcoholic options, wine, and even innovative creations like mushroom wine. We discuss the ever-changing demands of the craft beverage industry, the importance of flexibility and quality assurance, and the ways our program responds to students’ varied backgrounds and aspirations, from international students to second-career professionals. We also unpack the realities of teaching distillation, the challenges of non-alcoholic beverage safety, and our ongoing efforts to develop continued education for enthusiasts and industry veterans alike.

John Lyda brings nearly a decade of experience as an educator at AB Tech, following his successful tenure in the professional brewing world. Known for his technical expertise and approachable teaching style, John has seen the program grow in both scope and ambition, guiding students as they tackle everything from traditional lagers to fruit wines and beyond. Highly regarded for his commitment to industry standards and innovation, John champions the importance of adaptability and quality in every phase of craft beverage production.

“Making sure that your quality control and quality assurance is there before it releases to the market… is something that people get very, very excited and want to get to market very, very quickly with their idea, but they want to make sure it’s safe.” ~Puff

Today on Consuming the Craft:

· The Brewing, Distillation, and Fermentation program at AB Tech has expanded far beyond its original beer-focused curriculum to include cider, seltzer, wine, and non-alcoholic beverages.

· Student interests now span the full spectrum of craft beverage production, including international and second-career students with diverse backgrounds.

· Quality assurance and safe production protocols—such as pasteurization—are critical, especially in non-alcoholic and new beverage categories.

· The curriculum exposes students to the hands-on production of beer, mead, wine, cider, seltzer, soda (including ginger ale), and even unique experimental fermentations, such as mushroom wine.

· Distillation training is provided within the bounds of federal law, emphasizing consistent and sanitary fermentation as the foundation for high-quality spirits.

· Ongoing program updates include new equipment, such as open-top fermenters, and facility design projects, which help students adapt to industry needs.

· AB Tech is developing continuing education and workforce development options to serve working professionals and enthusiasts seeking to expand their knowledge or acquire industry credentials.

· Flexibility and innovation remain at the heart of the program, preparing students to adapt to industry trends and shifting consumer demands.

Resources Mentioned:

• AB Tech Brewing, Distillation & Fermentation Program

• Craft Beverage Institute of the Southeast

• Canada Dry Ginger Ale (for sensory training and ginger ale/beer discussion)

To learn more or request information about courses, continuing education, or industry partnerships, reach out to jeffreymirvin@abtech.edu. If you’re interested in lifelong learning or supporting your business’s growth in the craft beverage field, let us know how we can help!

This episode is brought to you by…

McConnell Farms - Taste the Way You Remember. Enjoy homemade ciders and ice cream made from only the best produce on the market. Visit the McConnell Farms website to learn more about our seasonal inventory and the delicious creations you can make with our homegrown produce.

Consuming the Craft

Thanks for tuning into this week’s Consuming the Craft Podcast episode, brought to you by AB Tech’s Craft Beverage Institute of the Southeast. If you enjoyed this episode, please subscribe and leave a review wherever you get your podcasts.

Apple Podcasts | GooglePlay

Be sure to share your favorite episodes on social media to help us reach more craft beverage enthusiasts.

To learn more about AB Tech and the Craft Beer Institute of the Southeast, visit our website.

View Details

In today's episode, I got to catch up with recent AB Tech graduate Ryan Schreder, who just completed a whirlwind tour of craft distilleries and breweries in Pennsylvania, all while helping out his 93-year-old grandfather. Ryan and I tasted through a plethora of bottles he brought back, including unique rye whiskies, innovative cask-finished bourbons, and a standout unaged apple brandy. Our conversation dove deep into Pennsylvania’s rye revival, the craft spirit scene, and his own whiskey-making journey at AB Tech. We also looked ahead to his upcoming sensory adventure in Ireland, where Ryan plans to tour iconic distilleries and hunt down rare single malts (with oats, of course) to expand his already impressive palate.

Ryan graduated from AB Tech in May 2025 with a passion for craft distillation, whiskey, and lifelong learning. Originally from Bethlehem, Pennsylvania, he brings a family history rich in whiskey lore, a home collection of rare decanters, and a keen curiosity about historic and emerging trends in the industry. His hands-on experience at AB Tech includes producing an Irish-style whiskey aged on maple wood, using homemade kiln-dried chunks from a tree in his own backyard. Ryan is always on the lookout for innovative flavors and is dedicated to exploring the global craft spirit community.

“My love and passion for distillates has led me not only to become a lifelong learner and seek the associate’s degree here at AB Tech, but also to find some pretty rare—well, pretty amazing—distilleries in Pennsylvania.” ~Ryan Schreder

Today on Consuming the Craft:

Pennsylvania is experiencing a craft spirits renaissance, particularly with rye whiskey, and features innovative distilleries such as Hidden Still Spirits (David E.), Stoll & Wolf, and Bluebird Distilling.
Ryan discovered whiskey aged in unique casks, including those made from Umburana (a South American wood) and rum barrels, which added distinct cinnamon and sweet notes.
Stoll & Wolf’s unaged apple brandy at 107 proof was a standout for its creamy mouthfeel, delicate sweetness, and fresh apple aroma, despite being a clear spirit.
Lancaster Brewing Company, with over 30 years of brewing experience, has recently expanded its repertoire to include distilling, featuring a straight bourbon whiskey finished in its own Wee Heavy ale barrels.
Many Pennsylvania craft distillers also provide top-notch food service, contributing to a full sensory experience.
Ryan’s capstone project involved crafting a traditional Irish whiskey with an innovative maple wood finish using kiln-dried, home-charred local maple.
Upcoming plans for Ryan include a distillery-focused trip to Ireland, with visits to notable locations such as Middleton, Pierce Lyons (located in a historic church), and Kilbeggan, with a focus on tracking down oat-infused single malts, including Drumshanbo.
The importance of glassware in tasting spirits was discussed, as different shapes bring out subtle variations in aroma and flavor.

Resources & Distilleries Mentioned:

Hidden Still Spirits (David E.), Hershey, PA
Stoll & Wolf Distillery, Pennsylvania
Lancaster Brewing Company, Lancaster, PA
Bluebird Distilling, Phoenixville, PA
Drumshanbo Single Malt (Ireland)
Laird’s Straight Apple Brandy, bottled in bond (NJ/VA)
Middleton Distillery, Pierce Lyons, Kilbeggan (Ireland)
McConnell Farms (supporter of AB Tech)

This episode is brought to you by…

McConnell Farms - Taste the Way You Remember. Enjoy homemade ciders and ice cream made from only the best produce on the market. Visit the McConnell Farms website to learn more about our seasonal inventory and the delicious creations you can make with our homegrown produce.

Consuming the Craft

Thanks for tuning into this week’s Consuming the Craft Podcast episode, brought to you by AB Tech’s Craft Beverage Institute of the Southeast. If you enjoyed this episode, please subscribe and leave a review wherever you get your podcasts.

Apple Podcasts | GooglePlay

Be sure to share your favorite episodes on social media to help us reach more craft beverage enthusiasts.

To learn more about AB Tech and the Craft Beer Institute of the Southeast, visit our website.

View Details

In today’s episode, I sat down with my friend Katie, who, after pouring her heart into the brewing industry for over six years, made the difficult yet crucial decision to step away for a much-needed mental health break. Our conversation dove deep into the realities of industry burnout, the importance of honoring personal boundaries, and the ongoing challenges craft beverage professionals face, especially after endurance-testing events like hurricanes and a pandemic. We talked openly about how critical it is to acknowledge trauma, respect the need for rest, and how underestimated the impact of emotional and physical exhaustion can be on both product and people.

Katie’s journey is marked by resilience and a passion for continuous learning. Having started in a small three-barrel brewery and helped expand operations to a fifteen-barrel system, Katie’s expertise spans from hands-on brewing to team management under some of the most challenging circumstances. Her perspective is shaped by navigating industry pressures and personal growth, making her story both relatable and inspirational to others in the craft beverage space who may face similar obstacles.

“You can’t pour from an empty cup.” ~Puff

Today on Consuming the Craft:

· Mental health now has a rightful place in industry conversations and should never be ignored or minimized.

· Long-term industry burnout often requires more than a brief break; true recovery sometimes means stepping away and taking a reset.

· Industry growth can lead to exponential increases in responsibility and stress, particularly for small teams.

· Coping strategies, such as self-medicating, can harm both individuals and the quality of the product.

· Rest should be intentional—put work aside completely and avoid “checking in” during time off to fully recharge.

· Finding healthy ways to decompress—whether through nature, downtime, or relaxing digital activities—is essential.

· It’s essential not to let external factors, such as financial constraints or guilt, prevent you from taking the necessary time for yourself.

· If you’re struggling or feeling isolated, seek support—there are both free and industry-specific resources available, including virtual options.

This episode is brought to you by…

McConnell Farms - Taste the Way You Remember. Enjoy homemade ciders and ice cream made from only the best produce on the market. Visit the McConnell Farms website to learn more about our seasonal inventory and the delicious creations you can make with our homegrown produce.

Consuming the Craft

Thanks for tuning into this week’s Consuming the Craft Podcast episode, brought to you by AB Tech’s Craft Beverage Institute of the Southeast. If you enjoyed this episode, please subscribe and leave a review wherever you get your podcasts.

Apple Podcasts | GooglePlay

Be sure to share your favorite episodes on social media to help us reach more craft beverage enthusiasts.

To learn more about AB Tech and the Craft Beer Institute of the Southeast, visit our website.

View Details

In today’s episode, I caught up again with Brent Manning, one of the founders of Riverbend Malt House, to dig into all the big moves happening at his malt operation. We delved into how Riverbend has become the first malt house in the world to gain third-party Regenified regenerative agriculture certification for their Southern Select malt. Brent shared the behind-the-scenes of what it took to achieve that milestone, the meaning and practices behind regenerative ag, and how it’s impacting their farmer partnerships and supply chain transparency. We also took a deep dive into their USDA inspection experience and how rigorous record-keeping is opening doors for industry-wide traceability. Later, Brent geeked out with me on their adventures malting heirloom corns—like Ohio Blue—and how these unique grains are driving new flavors and opportunities for craft brewers and distillers.

Brent Manning is a co-founder of Riverbend Malt House, a leader in the craft malt movement. With a background in environmental science and a deep passion for regional agriculture and sustainability, Brent is always driven to push boundaries in grain and malt, from pioneering regenerative certification efforts to experimenting with heirloom corn varieties. His work bridges the gap between farmers, brewers, distillers, and conscious consumers to build a healthier, more transparent, and more flavorful grain supply chain.

“We’re the first malt house in the world to get certified [as regenerative]… this is a perfect way to recapture that environmental ethos we started with.” ~Brent Manning

Today on Consuming the Craft:

· Riverbend Malt House is now third-party Regenified certified for regenerative agriculture, a global first for a malt house.

· Regenerative agriculture goes beyond organic by focusing on soil health, ecosystem improvement, traceability, and ongoing progress rather than just forbidding inputs.

· Achieving this certification required working closely with growers, adding stringent record-keeping, and full supply chain traceability.

· Many of Riverbend’s practices already meet or exceed the requirements for both regenerative and USDA inspections, thanks to their early roots in organic production.

· USDA inspections at this scale require detailed batch tracking, preventive controls, allergen protocols, and meticulously documented Standard Operating Procedures (SOPs).

· Riverbend continues to experiment with malting unique, heirloom, and heritage corn varieties, such as Bloody Butcher and Ohio Blue, unlocking new flavors for both beer and spirits.

· The team is seeing growing interest from brewers, especially craft distillers, eager to work with regeneratively sourced, flavorful specialty malts and grains.

· Brent’s environmental science background and commitment to data-driven decision-making set Riverbend apart, focusing not just on claims but on actual measurement of soil and ecosystem impacts.

Contact for Brent Manning:

· Website: www.riverbendmalt.com

· Instagram: @riverbendmalt

· Email: info@riverbendmalt.com

Resources Mentioned:

· Riverbend Malt House

· Regenified regenerative certification (https://www.regenified.com/)

· USDA Food Safety Preventive Controls for Human Food

· Michigan State University Heirloom Corn Research

· Schoolhouse Farms (Ohio Blue Heirloom Corn) • Maker’s Mark Supply Chain Summit

· Sandhill Kitchen (for the finest chicken sandwich in Asheville!)

· Seal Box (Direct-to-Consumer Craft Spirits)

· McConnell Farms (sponsor)

This episode is brought to you by…

McConnell Farms - Taste the Way You Remember. Enjoy homemade ciders and ice cream made from only the best produce on the market. Visit the McConnell Farms website to learn more about our seasonal inventory and the delicious creations you can make with our homegrown produce.

Consuming the Craft

Thanks for tuning into this week’s Consuming the Craft Podcast episode, brought to you by AB Tech’s Craft Beverage Institute of the Southeast. If you enjoyed this episode, please subscribe and leave a review wherever you get your podcasts.

Apple Podcasts | GooglePlay

Be sure to share your favorite episodes on social media to help us reach more craft beverage enthusiasts.

To learn more about AB Tech and the Craft Beer Institute of the Southeast, visit our website.

View Details

I enjoyed chatting with the multifaceted Kelly Minnis today on Consuming the Craft. From his intriguing background, which includes diverse experiences in Seattle, Houston, Austin, and Asheville, to his heritage in Kentucky near the Medley distillery, we explore various topics that highlight Kelly's unique journey through life. We delve into how his upbringing near distilleries and his career as a prolific musician have influenced his appreciation for craft beverages, particularly his evolution toward enjoying more complex flavors. Working in the culinary department at AB Tech, Kelly brings a distinct perspective, blending his love for flavor with his musical creativity.

Kelly Minnis, an international man of mystery, has a vibrant professional history, including working at Texas A&M and living in multiple cities across the United States. As a passionate musician, Kelly has been part of various bands and boasts extensive experience with different music styles. His role at AB Tech in the culinary department enables him to channel his passion for flavors and creativity, much like in his musical pursuits. Co-owner of the Sinkhole Texas record label, Kelly continues exploring his love for music while sharing his insights into craft beverages.

"People can ruin a hobby by making it a career really quickly." ~Kelly Minnis

Today on Consuming the Craft:

· Kelly Minnis has an international background that influences his unique perspective on flavors.

· He grew up near the Medley distillery in Kentucky and continues to appreciate craft beverages.

· While not a big drinker early on, his introduction to Guinness opened the door to exploring unique beers.

· Kelly works in the culinary department at AB Tech, where he combines his love for flavor with his musical background.

· He has been part of over three dozen bands, offering a wealth of experience in musical creativity and collaboration.

· Kelly owns a record label called Sinkhole Texas, further manifesting his dedication to music.

· His approach to teaching incorporates innovative methods like recording lectures to aid student learning.

· Kelly emphasizes the importance of not turning a passionate hobby into a burdensome career.

Resources Mentioned:

· McConnell Farms

This episode is brought to you by…

McConnell Farms - Taste the Way You Remember. Enjoy homemade ciders and ice cream made from only the best produce on the market. Visit the McConnell Farms website to learn more about our seasonal inventory and the delicious creations you can make with our homegrown produce.

Consuming the Craft

Thanks for tuning into this week’s Consuming the Craft Podcast episode, brought to you by AB Tech’s Craft Beverage Institute of the Southeast. If you enjoyed this episode, please subscribe and leave a review wherever you get your podcasts.

Apple Podcasts | GooglePlay

Be sure to share your favorite episodes on social media to help us reach more craft beverage enthusiasts.

To learn more about AB Tech and the Craft Beer Institute of the Southeast, visit our website.

View Details

I enjoyed sitting down with Dan Hodges from Bridge Farm in today's episode. Our conversation kicked off with an intriguing look into his ambitions for Highland Mushrooms, and a thrilling journey through his extensive experiences from military flight instruction to apple cultivation in Arizona. Dan's story of buying a 150-acre farm in North Carolina and transforming it into a multifaceted agricultural haven is inspiring.

Dan Hodges has an impressive background that ranges from finance to flying F16s for the military as an instructor. His journey into agriculture began in Arizona, where he planted vineyards in an attempt to create fine wines. This eventually led him and his family east to the lush landscapes of North Carolina. At Bridge Farm, Dan is leading efforts in diverse offerings, including mushroom cultivation, cider production, and even truffle cultivation. His forward-thinking approach lays the foundation for a comprehensive craft venture that harmonizes nature’s offerings.

"What you're basically building is a booze playground with sandwiches." ~ Puff

Today on Consuming the Craft:

· Bridge Farm's mushroom operation aims to produce 90 tons a month, establishing itself as a major player in the exotic mushroom market.

· Dan's journey from military to agriculture highlights his visionary leap into farming.

· Bridge Farm plans to support a cidery, distillery, and mushroom cultivation under its extensive agricultural model.

· The farm is designed to be a destination location featuring hiking, mountain biking, and family-friendly activities.

· Truffle cultivation is part of the farm's diversified agriculture strategy, potentially leading to the largest truffle production in North America.

· Dan collaborates with renowned experts to maximize the efficiency and quality of each agricultural venture on the farm.

· Double-sided operations are enhanced through on-site cidery, winery, and distillery production facilities.

· Including an educational center at Highland Mushrooms offers visitors firsthand insights into mushroom farming.

Contact Dan:

Bridge Farm

This episode is brought to you by…

McConnell Farms - Taste the Way You Remember. Enjoy homemade ciders and ice cream made from only the best produce on the market. Visit the McConnell Farms website to learn more about our seasonal inventory and the delicious creations you can make with our homegrown produce.

Consuming the Craft

Thanks for tuning into this week’s Consuming the Craft Podcast episode, brought to you by AB Tech’s Craft Beverage Institute of the Southeast. If you enjoyed this episode, please subscribe and leave a review wherever you get your podcasts.

Apple Podcasts | GooglePlay

Be sure to share your favorite episodes on social media to help us reach more craft beverage enthusiasts.

To learn more about AB Tech and the Craft Beer Institute of the Southeast, visit our website.

View Details

In today's episode, I had the pleasure of catching up with Anthony Horger, a former AB Tech program graduate. We dived into his impressive journey from a local brewery job post-graduation to his various roles in distilleries and breweries, ultimately leading to his current position as an industry trainer for food, beverage, and natural products at North Carolina BioNetwork. Anthony also shared invaluable insights into the often-overlooked aspect of supply chain management and how critical supplier controls are to maintaining a safe and efficient production environment.

Anthony has a rich background in the food and beverage industry. He started his career as a pastry chef and transitioned into brewing and distilling. His path led him from a local craft brewery through innovative and sometimes perilous projects in startup distilleries to working for a large manufacturer owned by Budweiser in San Diego and finally back to Asheville. His varied experiences have uniquely positioned him as an expert in industry training, where he focuses on sanitation, HACCP planning, and supplier controls.

"It feels good to keep people safe. When you can help improve these things, you'll see the light go on in many people's heads." ~Anthony Horger

Today on Consuming the Craft:

• Anthony began his career as a pastry chef before moving into brewing and distilling.

• After graduation, he worked at a local brewery and a startup distillery focused on speed aging technology.

• Anthony then moved to San Diego to work at a Budweiser-owned distillery just as the world started changing due to the pandemic.

• He gained valuable insights into the importance of safety and proper sanitation during his time in San Diego.

• Anthony now works as an industry trainer for North Carolina BioNetwork, focusing on food, beverage, and natural products.

• Supplier controls involve more than just taking a supplier's word; they require audits and sometimes personal visits to ensure compliance with safety standards.

• Certifications like SQF are important for ensuring quality and safety in the supply chain.

• Continuous improvement and corrective actions are vital metrics for evaluating the reliability and safety of a supplier.

Resources Mentioned:

• North Carolina BioNetwork

• McConnell Farms

Contact Anthony:

• LinkedIn: Anthony Horger

• North Carolina BioNetwork Website

This episode is brought to you by…

McConnell Farms - Taste the Way You Remember. Enjoy homemade ciders and ice cream made from only the best produce on the market. Visit the McConnell Farms website to learn more about our seasonal inventory and the delicious creations you can make with our homegrown produce.

Consuming the Craft

Thanks for tuning into this week’s Consuming the Craft Podcast episode, brought to you by AB Tech’s Craft Beverage Institute of the Southeast. If you enjoyed this episode, please subscribe and leave a review wherever you get your podcasts.

Apple Podcasts | GooglePlay

Be sure to share your favorite episodes on social media to help us reach more craft beverage enthusiasts.

To learn more about AB Tech and the Craft Beer Institute of the Southeast, visit our website.

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Today, on Consuming the Craft, I had the pleasure of reconnecting with Jeffrey Rickert, a graduate of our program who has shifted his focus from brewing to food safety education. Jeffrey is now actively working to ensure the safety of food and beverages across North Carolina through the NC BioNetwork. Our conversation covered everything from his journey post-graduation to his current role in training businesses on allergen safety and food handling practices.

Jeffrey shared how his passion for training others in the brewing industry perfectly fit his new career path. Through NC BioNetwork, he helps a wide range of businesses, including breweries, beverage producers, and even cosmetics manufacturers, navigate the complexities of food safety. His expertise has become invaluable, especially in understanding and mitigating allergen risks within the industry.

"If it comes in contact with our skin or we eat it, you guys help the folks figure out what's wrong." ~Jeffrey Rickert

Today on Consuming the Craft:

· Jeffrey Rickert graduated in 2016 and initially worked in a yeast production facility, ultimately becoming a head brewer at a local craft brewery.

· He now works with NC BioNetwork, providing food safety education to various industries across North Carolina, including breweries and cosmetics manufacturers.

· The U.S. recognizes nine major allergens, while the UK recognizes fourteen, and Japan has about twenty.

· Proper cleaning and testing for allergens in brewing equipment are crucial to prevent severe allergic reactions.

· The NC BioNetwork offers training on food safety systems like HACCP and preventative controls for human food.

· There's funding available in North Carolina for companies interested in food safety training through local community colleges.

· New and emerging beverages may have different properties that present unique safety challenges, such as lower alcohol content and higher residual sweetness.

· Proper documentation and TTB approval are necessary for using non-standard ingredients in brewing.

Resources Mentioned:

NC BioNetwork

FDA's draft guidance on food safety

TTB and generally recognized as safe (GRAS) lists

Contact Jeffrey:

NC BioNetwork

This episode is brought to you by…

McConnell Farms - Taste the Way You Remember. Enjoy homemade ciders and ice cream made from only the best produce on the market. Visit the McConnell Farms website to learn more about our seasonal inventory and the delicious creations you can make with our homegrown produce.

Consuming the Craft

Thanks for tuning into this week’s Consuming the Craft Podcast episode, brought to you by AB Tech’s Craft Beverage Institute of the Southeast. If you enjoyed this episode, please subscribe and leave a review wherever you get your podcasts.

Apple Podcasts | GooglePlay

Be sure to share your favorite episodes on social media to help us reach more craft beverage enthusiasts.

To learn more about AB Tech and the Craft Beer Institute of the Southeast, visit our website.

View Details

Today on Consuming the Craft, I sat down with Julian, the founder of Outsider Brewing Company, to discuss his unique perspective on the craft brewery business model. Julian shared his insights on the challenges and drawbacks of pursuing large-scale growth in the industry, advocating instead for smaller, more resilient business models that focus on market development and building strong customer relationships.

Co-founder of Outsider, Julian caught the brewing bug at the young age of 17, brewing batches in his basement. From there, he fell in love with beer and brewing and never looked back. After graduating from McGill University in Montreal, Canada, he moved to Vancouver for his first brewing gig. In those years, he learned that brewing is more than just making good beer; it also involves sharing it with others.

He eventually moved to North Carolina and became a head brewer at the age of 23. It was during that time he first began dreaming of a way to showcase the beauty of brewing & beer to people. The first iterations of the glass system were born in 2017 and were very small; it was taken on hikes, to parks, and rock-climbing fields. He brewed small batches as hikers & climbers passed by and answered their questions about what the heck he was doing. After this proof of concept, he began working on designing a full-blown commercial glass brewing system, and Outsider Brewing was born.

"Our tap room is interactive and open to collaborations with other breweries. We have an upcoming collaboration with Noble cider to create a beer mead hybrid, which is really exciting." ~Julian

Today on Consuming the Craft:

· Large-scale growth may not be the best aspiration for craft breweries; smaller, resilient business models are more sustainable.

· Educating consumers about the beer-making process and the challenges faced by small-scale breweries is crucial.

· Collaborations with other breweries, such as the upcoming beer mead hybrid with Noble cider, foster innovation and creativity.

· Julian's journey from homebrewing to establishing Outsider Brewing Company showcases the importance of passion and perseverance in the craft.

· The synergy between bartenders and brewers at Outsider Brewing Company creates a unique and interactive experience for customers.

· The tap room serves as a platform to build a community around the craft and share the passion for brewing with others.

· Transparency in the brewing process and the personal connection consumers feel with the product set Outsider Brewing Company apart.

· Outsider Brewing Company's success, despite challenges like bad weather, demonstrates the strength of their community and the appeal of their unique approach.

Contact Julian:

Outsider Brewing Company

This episode is brought to you by…

McConnell Farms - Taste the Way You Remember. Enjoy homemade ciders and ice cream made from only the best produce on the market. Visit the McConnell Farms website to learn more about our seasonal inventory and the delicious creations you can make with our homegrown produce.

Consuming the Craft

Thanks for tuning into this week’s Consuming the Craft Podcast episode, brought to you by AB Tech’s Craft Beverage Institute of the Southeast. If you enjoyed this episode, please subscribe and leave a review wherever you get your podcasts.

Apple Podcasts | GooglePlay

Be sure to share your favorite episodes on social media to help us reach more craft beverage enthusiasts.

To learn more about AB Tech and the Craft Beer Institute of the Southeast, visit our website.

View Details

Today on Consuming the Craft, I had an insightful conversation with Sarah Stender Delaney, a visionary beverage creator who recently returned from a trip to Rwanda. We explored her plans to work with reusable glass bottles and local fruits, her dedication to building relationships with farmers, and the cultural differences in drink preferences. Sarah also shared her exciting plans to unveil a new product soon and her involvement in sourcing high-quality teas and botanicals from Rwanda.

Sarah Stender Delaney is a passionate beverage enthusiast with a keen eye for unique flavors and a commitment to sustainability. Her experience in the industry has led her to recognize the importance of fostering strong relationships with local farmers and understanding the nuances of different markets. With a background in mindful consumption and a dedication to self-care, Sarah brings a fresh perspective to the craft beverage world.

"Self-care and taking care of others is essential in the bartending and brewery industry, including awareness of potential risks for customers and colleagues." ~Sarah Stender Delaney

Today on Consuming the Craft:

· Aluminum recycling infrastructure is lacking, and Sarah plans to work with reusable glass bottles and local fruits.

· Building relationships with local farmers is essential for sourcing high-quality ingredients.

· Understanding local flavor preferences and cultural differences in drink preferences is crucial for success in different markets.

· Sarah is involved in sourcing high-quality teas and botanicals from Rwanda, including black, green, and white tea from the northern province and herbs from a small farm in the western province.

· The cohort model in education fosters a tight-knit community and support network, with classes building on each other.

· Self-care and taking care of others is vital in the bartending and brewery industry, including awareness of potential risks for customers and colleagues.

· Recognizing potential addiction and unhealthy consumption habits is essential, and addressing them sensitively is crucial.

· Delaying exposure to substances until the brain is fully developed can help prevent addiction tendencies.

Contact Sarah Stender Delaney:

• Cirilla (Rwandan beverage company)

Resources Mentioned:

• Quasa (first craft brewery in Rwanda)

• McConnell Farms (for carbonation)

This episode is brought to you by…

McConnell Farms - Taste the Way You Remember. Enjoy homemade ciders and ice cream made from only the best produce on the market. Visit the McConnell Farms website to learn more about our seasonal inventory and the delicious creations you can make with our homegrown produce.

Consuming the Craft

Thanks for tuning into this week’s Consuming the Craft Podcast episode, brought to you by AB Tech’s Craft Beverage Institute of the Southeast. If you enjoyed this episode, please subscribe and leave a review wherever you get your podcasts.

Apple Podcasts | GooglePlay

Be sure to share your favorite episodes on social media to help us reach more craft beverage enthusiasts.

To learn more about AB Tech and the Craft Beer Institute of the Southeast, visit our website.

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In today's episode, I had the joy of sharing a special tasting experience with my seven-year-old daughter, BooBear. We explored the world of water flavors, indulging in Woo's Clues, where BooBear sampled different types of bottled water. We discussed how various waters can have distinct tastes and how kids' taste buds differ from those of adults. It was an enlightening and entertaining session filled with honest, heartwarming impressions from BooBear.

BooBear is my delightful and perceptive seven-year-old daughter. Known for her adventurous yet discerning palate, BooBear has previously helped me in our segment called Moo's Clues, where she compared different types of milk. In this episode, she lends her taste buds once again to explore the surprisingly diverse flavors of bottled water. Despite her young age, BooBear understands that kids have more sensitive taste buds than adults and is always eager to lend her taste testing expertise.

"It tastes gross, like not normal water that I've tasted." ~ BooBear

Today on Consuming the Craft:

· Different types of bottled water can have varied flavors due to their mineral content and sources.

· Children's taste buds are more sensitive than those of adults, impacting their flavor preferences.

· BooBear identified flavors in water that adults typically wouldn't notice, such as lemon and lime undertones.

· Purified water from specific brands was favored due to its neutral and familiar taste.

· The surprising taste of dark, alkaline water and its impact on the throat highlighted BooBear's detailed sensory perception.

· BooBear enjoys a variety of flavors but prefers sweeter tastes due to her age.

· The inherent differences in water properties from different regions or brands can make significant differences in taste.

· The experience can educate young ones about the complexity and science behind every day consumables like water.

Resources Mentioned:

McConnell Farms

This episode is brought to you by…

McConnell Farms - Taste the Way You Remember. Enjoy homemade ciders and ice cream made from only the best produce on the market. Visit the McConnell Farms website to learn more about our seasonal inventory and the delicious creations you can make with our homegrown produce.

Consuming the Craft

Thanks for tuning into this week’s Consuming the Craft Podcast episode, brought to you by AB Tech’s Craft Beverage Institute of the Southeast. If you enjoyed this episode, please subscribe and leave a review wherever you get your podcasts.

Apple Podcasts | GooglePlay

Be sure to share your favorite episodes on social media to help us reach more craft beverage enthusiasts.

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In today's episode, I had the pleasure of sitting down with Mike Shield, a dedicated brewer with a wealth of experience at various breweries. We explored his journey in the brewing industry, discussed the finer points of beer production, and shared his insights on maintaining product consistency while navigating the complexities of the supply chain. Mike also illuminated the challenges and rewards of working in both small and large brewery settings, offering valuable advice to aspiring brewers.

Mike Shield graduated in May 2020 from a brewing program he started in 2018. He began his career with an internship at Highwire, landed a job at Wedge, and has since spent two years at Highland Brewing Company, where he transitioned from the cellar to the brewing deck. Mike is passionate about beer, particularly lagers and IPAs, and emphasizes the importance of sensory analysis and finding peace with repetitive tasks in brewing.

"Yeast management is both an art and a science, requiring genius and rigorous algorithms."

Today on Consuming the Craft:

· Sensory sessions can be challenging but are essential in refining a brewer's palate and maintaining quality control.

· Larger breweries must adapt to changing growing seasons and ingredient variations to maintain consistency.

· Working in a small brewery allows for greater involvement in the end product, while larger breweries focus on repetitive tasks and team culture.

· Yeast management is complex and crucial, demanding high precision and advanced tools like cellometers and PCR kits.

· Avoiding production downtime and ensuring product quality involve comprehensive cross-training and a robust production schedule.

· Expanding distribution without proper marketing and sales support can negatively impact customer experience due to product shelf life.

· The craft beer scene in Argentina and Chile is growing, offering potential collaboration opportunities.

· Continuous learning is vital in the ever-evolving brewing industry, challenging the concept of 'Master Brewer.'

Resources Mentioned:

• Michter's Small Batch Bourbon

• Contact Mike: Highland Brewing Company

This episode is brought to you by…

McConnell Farms - Taste the Way You Remember. Enjoy homemade ciders and ice cream made from only the best produce on the market. Visit the McConnell Farms website to learn more about our seasonal inventory and the delicious creations you can make with our homegrown produce.

Consuming the Craft

Thanks for tuning into this week’s Consuming the Craft Podcast episode, brought to you by AB Tech’s Craft Beverage Institute of the Southeast. If you enjoyed this episode, please subscribe and leave a review wherever you get your podcasts.

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Be sure to share your favorite episodes on social media to help us reach more craft beverage enthusiasts.

To learn more about AB Tech and the Craft Beer Institute of the Southeast, visit our website.

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In today's episode, I had the pleasure of sitting down with Wylie DiaMond, a passionate distiller and recent graduate, to discuss his journey through the world of spirits, including single malt, gin, and whiskey. Wylie shared the exciting news about his company's expansion in their whiskey program, including a new barrel selection initiative that allows consumers to indulge in custom flavor profiles. We also touched on Wylie's impressive background, from salmon fishing in Alaska to completing his captain's license program, as well as his plans for the future and his burgeoning interest in coaching football.

Wylie DiaMond is a recent graduate as of May 2024, with a strong interest in distillation. During his education, he interned at a local distillery called the Chemist and pursued a captain's licensing program. Before diving into the distillation world, Wylie worked as a salmon fisherman in Alaska for five years. His journey through the AB Tech brewing, distillation, and fermentation program has been marked by dedication and a passion for the craft. Now working at the Chemist, Wylie continues to develop his expertise in creating distilled beverages.

"The idea of consumers being part of the whiskey production process

is incredibly exciting and revolutionary." ~Wylie DiaMond

Today on Consuming the Craft:

· Wylie's company is expanding its whiskey program and has introduced a barrel selection initiative for custom flavor profiles.

· Consumer involvement in whiskey production is a novel and engaging concept.

· Wylie’s background includes working as a salmon fisherman and pursuing a captain's licensing program.

· Wylie interned and now works at a local distillery called the Chemist, furthering his knowledge in distillation.

· Pursuing the AB Tech brewing, distillation, and fermentation program was challenging yet rewarding for Wylie.

· Wylie is considering getting involved with coaching football, though Puff advises him on the importance of mental health breaks.

· Puff also covered the job opportunities in the spirits industry and Wylie's potential future plans.

Resources Mentioned:

• The Distillery: The Chemist

• Monkey 47 Gin

• Old Edwards Hotel

This episode is brought to you by…

McConnell Farms - Taste the Way You Remember. Enjoy homemade ciders and ice cream made from only the best produce on the market. Visit the McConnell Farms website to learn more about our seasonal inventory and the delicious creations you can make with our homegrown produce.

Consuming the Craft

Thanks for tuning into this week’s Consuming the Craft Podcast episode, brought to you by AB Tech’s Craft Beverage Institute of the Southeast. If you enjoyed this episode, please subscribe and leave a review wherever you get your podcasts.

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Be sure to share your favorite episodes on social media to help us reach more craft beverage enthusiasts.

To learn more about AB Tech and the Craft Beer Institute of the Southeast, visit our website.

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In today's episode, I had the pleasure of catching up with John Lyda, a celebrated faculty member at AB Tech and, perhaps, an accidental fashionista, with our mutual thoughts on jorts. We recorded live from the AVL Beer Expo at Battery Park in Asheville, where we discussed everything from the hustle and heat of the event to the educational endeavors of our students in the brewing, distillation, and fermentation program. John shared insights on the broad array of internships our students undertake, aimed at providing real-world experience to complement their classroom learning.

John Lyda has been a cornerstone in the brewing education community. With his extensive background and on-the-ground experience, he has played a pivotal role in shaping the future of many budding beverage professionals. His commitment to hands-on learning and his personable approach makes him an invaluable asset to the Craft Beverage Institute of the Southeast at AB Tech.

"We try to keep it where they don't do the packaging, the whole internship.

Learn a little bit more." ~ Puff

Today on Consuming the Craft:

· The AVL Beer Expo at Battery Park in Asheville played host to our lively conversation about the craft beverage industry.

· AB Tech's brewing, distillation, and fermentation program offers students a 250-mile radius to find internships after their first year.

· Internships are designed to provide a rotation of roles so students can explore different facets of the industry, including quality control, marketing, and sales.

· The ultimate goal of the internships is not just about learning but also about job placement, often resulting in job offers post-internship.

· The only two-year degree in the country for an Associate of Applied Science in Brewing, Distillation, and Fermentation is offered at AB Tech.

· Students who excel during their internships often land jobs and continue to work during their second year of the program, adding substantial experience to their resumes.

· The Craft Beverage Institute of the Southeast offers tours and utilizes commercial equipment to provide hands-on training for students.

· The college aims to ensure students are well-rounded professionals ready for the craft beverage industry through rigorous coursework and practical experience.

Resources Mentioned:

• Craft Beverage Institute of the Southeast at AB Tech

This episode is brought to you by…

McConnell Farms - Taste the Way You Remember. Enjoy homemade ciders and ice cream made from only the best produce on the market. Visit the McConnell Farms website to learn more about our seasonal inventory and the delicious creations you can make with our homegrown produce.

Consuming the Craft

Thanks for tuning into this week’s Consuming the Craft Podcast episode, brought to you by AB Tech’s Craft Beverage Institute of the Southeast. If you enjoyed this episode, please subscribe and leave a review wherever you get your podcasts.

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Be sure to share your favorite episodes on social media to help us reach more craft beverage enthusiasts.

To learn more about AB Tech and the Craft Beer Institute of the Southeast, visit our website.

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In today's episode, I enjoyed catching up with Katie Black, a 2022 alum of AB Tech's program and an all-around craft beverage enthusiast. We discussed her journey through the industry, from helping to establish the Artifact Cider Project to her roles in Ed Orion Distillery to her current adventures at Dssolvr. Katie shared insights on the diverse range of fermentation practices at Dssolvr and the exciting developments in the craft cider world.

Katie has been an integral part of the local craft beverage scene, with a career spanning cider, wine, and even distilling. Her passion led her to become a certified Pommelier through the American Cider Association. In addition to her professional roles, Katie is dedicated to advocacy and community work, serving as a co-lead in the Western North Carolina chapter of the Pink Boots Society.

"For me, I fell in love with craft beverage, living in Europe. But I didn’t realize what the craft industry could give me until I was in this program."

Today on Consuming the Craft:

· Katie graduated in 2022 with rich experience in craft beverage roles.

· She pioneered at Artifact Cider Project and moved back to Asheville to be closer to the community.

· Dssolvr, Katie’s current workplace, is not limited to beer; they ferment hard tea, wine, ciders, meads, beer, and seltzer.

· Katie is a certified Pommelier with extensive knowledge of cider history and production.

· She’s actively involved in the Pink Boots Society, which has expanded to include all women and non-binary folks in the beverage industry.

· Katie has vast experience in taproom management, backend chemistry, and production.

· Dssolvr is expanding and preparing for new and exciting projects, including a new cocktail bar.

· The fermentation knowledge across different beverages can be universally applied but customized to each unique process.

Contact Katie:

Dssolvr Brewing Company

Resources Mentioned:

Dssolvr Brewing Company

American Cider Association

Pink Boots Society

This episode is brought to you by…

McConnell Farms - Taste the Way You Remember. Enjoy homemade ciders and ice cream made from only the best produce on the market. Visit the McConnell Farms website to learn more about our seasonal inventory and the delicious creations you can make with our homegrown produce.

Consuming the Craft

Thanks for tuning into this week’s Consuming the Craft Podcast episode, brought to you by AB Tech’s Craft Beverage Institute of the Southeast. If you enjoyed this episode, please subscribe and leave a review wherever you get your podcasts.

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Be sure to share your favorite episodes on social media to help us reach more craft beverage enthusiasts.

To learn more about AB Tech and the Craft Beer Institute of the Southeast, visit our website.

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Today, on Consuming the Craft, I was thrilled to have Karis Roberts from the Asheville Brewers Alliance join me to discuss the vibrant and highly anticipated Asheville Beer Week. We discussed the planned events, the involvement of various local non-profits, and the community's concerted efforts toward diversification and inclusion in the brewing industry. Karis shared fascinating insights into the strategic arrangements for the week, from neighborhood-specific events to educational tours at local institutions.

Karis Roberts, our guest today, is a key figure in the Asheville Brewers Alliance. Her work primarily fosters a collaborative community within Asheville's brewing scene. Karis's efforts are instrumental in organizing Asheville Beer Week, aiming to highlight the region's rich brewing culture and promote diversity within the industry.

"With your ticket, you not only have access to samples from beverage producers, but also educational sessions with North Carolina brewers guild." — Karis Roberts

Today on Consuming the Craft:

· Asheville Beer Week is a highly anticipated event with many neighborhood activities.

· The kickoff event involves significant contributions to non-profits, intertwining community support with festive celebrations.

· Educational components are substantial, with organized tours and talks aimed at professionals and enthusiasts.

· The event promotes a sense of community by encouraging participation in various facets, from volunteering to attending educational sessions.

· Networking opportunities abound throughout the week, benefiting attendees in tangible ways such as collaborative projects and shared resources.

· Special events like drag brunches and relay races add unique flavors to the week while supporting local charities.

· There's a strong emphasis on education, with sessions on brewing techniques, industry trends, and regulatory discussions designed to enrich participants' knowledge.

Resources Mentioned:

Michael James Jackson Foundation for Brewing and Distilling
Craft Beverage Institute of the Southeast
North Carolina Craft Beverage Museum

Connect with Karis Roberts:

● Asheville Brewers Alliance

● Asheville Brewers Alliance on Twitter

● Asheville Brewers Alliance on Instagram

● Asheville Brewers Alliance on Facebook

● Karis Roberts on LinkedIn

● Email: KarisRoberts.ABA@gmail.com

Join us next time on Consuming the Craft as we continue to explore the intricate tapestry of the craft beverage industry, spotlighting those who pour their passion into every pint.

Consuming the Craft

Thanks for tuning into this week’s episode of the Consuming the Craft Podcast, brought to you by AB Tech’s Craft Beverage Institute of the Southeast. If you enjoyed this episode, please subscribe and leave a review wherever you get your podcasts.

Apple Podcasts

Be sure to share your favorite episodes on social media to help us reach more craft beverage enthusiasts.

To learn more about AB Tech and the Craft Beer Institute of the Southeast, visit our website.

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064 Aging Gracefully: Charlie Stanley on Whiskey, Wine, and the Art of Maturation

Today, on Consuming the Craft, we delved deep into the sophisticated art of aging fine spirits with esteemed guest Charlie Stanley. Throughout our conversation, Charlie imparted his extensive knowledge of how the character of wines and spirits evolves with time and the role of aging in defining the complexity of their flavor profiles. He shared insights on the meticulous craft of blending and aging whiskey and how global market forces impact the economics of barrel acquisition within the industry.

Charlie Stanley brings a wealth of expertise to Oak and Grist, where his journey began as an intern and evolved into a vital role within the company over a span of nearly three and a half years. Before his tenure at Oak and Grist, Charlie's ten-year experience in the wine industry laid the foundation for his dedication to the distillation craft. His passion for the art is rooted in a deep reverence for the cultural, historical, and agricultural significance of alcohol production.

“In whiskey blending, each barrel contributes a unique essence, making the blender's role both an act of precision and a creative endeavor.” ~ Charlie Stanley

Today on Consuming the Craft:

· The aging process is pivotal in transforming the foundational elements of beer, wine, and whiskey into complex flavor experiences.

· Masterful whiskey blending resembles an intricate dance; it requires an inherent understanding of each barrel's potential contribution to the final blend.

· The distillery industry is experiencing a pronounced effect from global forces, with a surge in barrel prices reshaping distillers' strategies.

· Cultural inflections and local preferences drive innovation in spirit production, necessitating adaptive marketing and product development.

· Oak and Grist's commitment to traditional methods, such as producing gin in a Geneva-style style, highlights the importance of consumer education in the craft spirits market.

· Distillers must carefully balance maintaining quality and navigating the industry's financial and operational challenges.

· The painstaking selection of botanicals for gin at Oak and Grist reflects the local terroir and the distillery's dedication to crafting a signature spirit.

· Though laden with intricate challenges, the craft of distillation presents an opportunity for connecting with a rich, historical lineage.

Contact Charlie Stanley:

Contact Charlie Stanley at Oak and Grist Distillery.

This episode is brought to you by…

McConnell Farms - Taste the Way You Remember. Enjoy homemade ciders and ice cream made from only the best produce on the market. Visit the McConnell Farms website to learn more about our seasonal inventory and the delicious creations you can make with our homegrown produce.

Consuming the Craft

Thanks for tuning into this week’s Consuming the Craft Podcast episode, which was brought to you by AB Tech’s Craft Beverage Institute of the Southeast. If you enjoyed this episode, please subscribe and leave a review wherever you get your podcasts.

Apple Podcasts | GooglePlay

Share your favorite episodes on social media to help us reach more craft beverage enthusiasts.

To learn more about AB Tech and the Craft Beer Institute of the Southeast, visit our website.

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Today, on Consuming the Craft, I had an insightful conversation with the head brewer of Yeehaw Brewing Company, Dan Rowe. We walked through his journey in the brewing industry, from his time at Dogfish Head to Heavy Seas to Yeehaw Brewing. Dan detailed their practical challenges, particularly with cold storage during peak months, and how they're adapting through innovation and expansion. We chewed over the craft of whiskey tasting and the physicality of brewery work. We delved into the mental health challenges within the industry, discussing initiatives such as beer festivals aimed at raising awareness and support.

Dan Rowe brings a wealth of experience from his time brewing across the country. Currently spearheading operations at Yeehaw Brewing Company in Johnson City, he has been instrumental in their growth and success. With a keen eye for quality and a passion for the craft, Dan shared insights that only come with years of hands-on involvement. He's a prime example of someone who isn't just about beer but is equally invested in the well-being of those in the brewing community.

"A good beer isn't just about the flavor; it's the story and the community that surrounds it."

~Dan Rowe

Today on Consuming the Craft:

· The necessity of a work-life balance for those in the brewing industry and using tools like the "worry tree" to maintain it.

· The pivotal role that mental health plays in the productivity and longevity of brewery workers.

· Importance of being proactive about wellness and seeking help when needed in high-stress environments.

· Adaptation and preparedness are key to survival, as demonstrated by Yeehaw Brewing's timely acquisition of a canning line.

· The physical challenges of brewing and why caring for one's health is vital.

· The thoughtful consideration of a brewery's facility and capacity needs for efficient operation.

· The emergence of non-alcoholic options and social activities as part of the industry's cultural shift.

· Expanding the discussion around alcohol, recovery, and mental health within the brewing community.

Contact Dan Rowe:

LinkedIn
Email

Resources Mentioned:

Nepenthe Brewing Company
Yeehaw Brewing Company
McConnell Farms

This episode is brought to you by…

McConnell Farms - Taste the Way You Remember. Enjoy homemade ciders and ice cream made from only the best produce on the market. Visit the McConnell Farms website to learn more about our seasonal inventory and the delicious creations you can make with our homegrown produce.

Consuming the Craft

Thanks for tuning into this week’s Consuming the Craft Podcast episode, which was brought to you by AB Tech’s Craft Beverage Institute of the Southeast. If you enjoyed this episode, please subscribe and leave a review wherever you get your podcasts.

Apple Podcasts | GooglePlay

Share your favorite episodes on social media to help us reach more craft beverage enthusiasts.

To learn more about AB Tech and the Craft Beer Institute of the Southeast, visit our website.

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Today on Consuming the Craft, I enjoyed sitting down with Karis Roberts from the Asheville Brewers Alliance. We explore the ever-expanding world of craft beverages, delving into the diversification of offerings, including hard seltzers, non-alcoholic options, natural wines, meads, and hop waters.

Karis Roberts has been involved with the Asheville Brewers Alliance for about a year and has hit the ground running in her role. She is passionate about promoting creativity and collaboration within the craft beverage industry in Asheville and Western North Carolina. With her background in education, she has also taken the lead in facilitating healthcare options for ABA members, making access to affordable healthcare a reality for many in the industry.

"You have to be able to serve everyone. And so, they're finding a way to do that."

~ Karis Roberts

Today on Consuming the Craft:

· The craft beverage industry is diversifying with offerings like hard seltzers, non-alcoholic options, natural wines, meads, and hop waters.

· Collaboration and creativity are thriving in the craft beverage industry in Asheville and Western North Carolina.

· Asheville Beer Week, featuring the Craft Beverage Expo and Tasting Experience, offers many educational and community engagement opportunities.

· The Asheville Brewers Alliance offers affordable healthcare options for ABA members, including part-time workers and industry students.

· By partnering with Mercy Urgent Care, the ABA provides healthcare services at significantly reduced prices, covering basic needs and family coverage.

· The ABA organizes events and encourages giving back to the community, supporting organizations like Pink Boots, Asheville Pride, and Riverlink.

· Numerous exciting events and initiatives are on the horizon, such as Springtober Fest, the Beer City 20K, and AVL Fest.

· The industry emphasizes the importance of continuous education, collaborative initiatives, and caring for employees' well-being.

Contact Karis Roberts:

Asheville Brewers Alliance

Email

Resources Mentioned:

Asheville Brewers Alliance

Mercy Urgent Care

This episode is brought to you by…

McConnell Farms - Taste the Way You Remember. Enjoy homemade ciders and ice cream made from only the best produce on the market. Visit the McConnell Farms website to learn more about our seasonal inventory and the delicious creations you can make with our homegrown produce.

Consuming the Craft

Thanks for tuning into this week’s Consuming the Craft Podcast episode, brought to you by AB Tech’s Craft Beverage Institute of the Southeast. If you enjoyed this episode, please subscribe and leave a review wherever you get your podcasts.

Apple Podcasts | GooglePlay

Be sure to share your favorite episodes on social media to help us reach more craft beverage enthusiasts.

To learn more about AB Tech and the Craft Beer Institute of the Southeast, visit our website

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In today's episode, I sat down with Jared Resnick, one of the founders of Precision Fermentation. We delved into the world of precision fermentation and how their company is revolutionizing data collection and analysis in the fermentation industry. Jared shared insights into the technology behind their system and how it provides real-time data to optimize fermentation processes, improve product consistency, and enhance quality control. He discussed the impact of their technology on the craft beverage industry, offering efficiency, productivity, and profitability benefits to businesses. This enlightening conversation unveiled the significant advantages of adopting precision fermentation technology for breweries, wineries, distilleries, and more.

Jared Resnick is a co-founder of Precision Fermentation, a company specializing in providing revolutionary data-driven solutions for the fermentation industry. With a background in psychology and a passion for innovation, Jared brings a unique perspective to the craft beverage industry. His expertise in utilizing data to drive process improvements and optimize production has positioned Precision Fermentation as a leader in the evolution of fermentation technology.

"We know what our product has been. But what about if we can start to think about what our product will be?" ~Jared Resnick

Today on Consuming the Craft:

· Precision Fermentation's technology provides real-time data to optimize fermentation processes and enhance quality control.

· The system offers significant benefits in efficiency, productivity, and profitability for businesses in the craft beverage industry.

· Predictability after maturation and the ability to make micro-adjustments based on real-time data are crucial for product consistency.

· Utilizing precision fermentation technology can lead to significant cost savings and business labor efficiencies.

· The system empowers businesses to make data-driven decisions, improve production outputs, and foster innovation in product development.

· Precision Fermentation's technology offers advantages such as tank optimization, enhanced inventory control, and predictability of fermentation outcomes.

· Their system is designed to revolutionize data collection and analysis within the fermentation industry, offering solutions for breweries, wineries, distilleries, and more.

· Precision Fermentation is at the forefront of leveraging data to drive process improvements and product optimization in the craft beverage industry.

Get in touch with Jared:

Jared Resnick - Precision Fermentation

This episode is brought to you by…

McConnell Farms - Taste the Way You Remember. Enjoy homemade ciders and ice cream made from only the best produce on the market. Visit the McConnell Farms website to learn more about our seasonal inventory and the delicious creations you can make with our homegrown produce.

Consuming the Craft

Thanks for tuning into this week’s Consuming the Craft Podcast episode, brought to you by AB Tech’s Craft Beverage Institute of the Southeast. If you enjoyed this episode, please subscribe and leave a review wherever you get your podcasts.

Apple Podcasts | GooglePlay

Be sure to share your favorite episodes on social media to help us reach more craft beverage enthusiasts.

To learn more about AB Tech and the Craft Beer Institute of the Southeast, visit our website.

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Today, on Consuming the Craft, I was absolutely thrilled to chat with the innovative Sara Stender Delaney, who shook up the beverage scene with her inspiring caffeine-free spritzers. We navigated the complexities of marketing a new niche in the drink aisle and unraveled how her creations cater to an evolving demographic seeking health-conscious alternatives to soda and alcohol. Sara's entrepreneurial spirit and commitment to consumer education left an impression, especially as we considered the challenges of product placement and the diverse palates of today's conscientious shoppers.

"Marketing a unique product isn't just about the shelves it sits on; it's about the story they tell and the lives they touch." ~ Sara Stender Delaney

Sara is an award-winning beverage creator, TEDx Speaker, and the Founding CEO of Sarilla, a social enterprise with two Fair Trade-certified product lines, including a sparkling nonalcoholic beverage and loose-leaf tea. She has been partnering with the people of Rwanda since 2007, sourcing premium-grade tea from farmer-owned cooperatives and growing their botanicals on the Ubuzima Healing Garden Farm using regenerative agriculture methods. Sara has been leading curated Crop to Cup tours to East Africa since 2012, and before launching Sarilla, they founded a nonprofit that serves women with a history of trauma in Africa Healing Exchange. Sara was the first national coordinator for Fair Trade Towns and helped launch the Fair-Trade University program in 2007. She currently lives with her family in Asheville, North Carolina.

Today on Consuming the Craft:

· Innovative caffeine-free spritzers are poised to create a new beverage category.

· Strategic digital marketing to introduce consumers to these unique products.

· The importance of product placement for perimeter shoppers in grocery stores.

· Partnership with the Pink Boots Society boosts representation and supports gender diversity in the craft brewing industry.

· An upcoming app evaluation to underscore nutrient density and product quality transparency.

· Discussing the risks of alcohol extraction and advocating for healthier alternatives.

· "Dry tripping" and lifestyle choices influence the demand for non-alcoholic beverages.

· Rollout of new flavors reflecting diverse consumer tastes and health benefits.

Connect with Sara:

Ted Talk

Drink Sarilla

African Healing Exchange

Resources:

Pink Boots Society

Yuka app for evaluating nutrient density and quality of ingredients.

This episode is brought to you by…

McConnell Farms - Taste the Way You Remember. Enjoy homemade ciders and ice cream made from only the best produce on the market. Visit the McConnell Farms website to learn more about our seasonal inventory and the delicious creations you can make with our homegrown produce.

Consuming the Craft

Thanks for tuning into this week’s Consuming the Craft Podcast episode, brought to you by AB Tech’s Craft Beverage Institute of the Southeast. If you enjoyed this episode, please subscribe and leave a review wherever you get your podcasts.

Apple Podcasts | GooglePlay

Be sure to share your favorite episodes on social media to help us reach more craft beverage enthusiasts.

To learn more about AB Tech and the Craft Beer Institute of the Southeast, visit our website.

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In today's episode, I had the pleasure of sitting down with the CEO of Inbox Beverage Company, Mr. Max Fann. We delved into the exciting world of container breweries, wineries, distilleries, and cideries. Max shared his vision and success stories of transforming shipping containers into functional and stylish beverage establishments. They have already deployed some of these containers, including a 20-foot cold box for a brewery in Charlotte and a dog-friendly bar in South Asheville.

Max surprised me with a taste of their imported tequila, which was smooth, subtly smoky, and had a delightful fruit-forward flavor. We discussed Inbox's expansion into bulk spirits sales and their commitment to providing ongoing support and training to their customers. It was an enlightening conversation that showcased the innovative solutions Inbox offers to the craft beverage industry.

"What makes Inbox pretty unique is we can provide the unit. This turnkey facility, our model is half the time, half the cost, because you're not building a facility."

Today on Consuming the Craft:

Inbox Beverage Company is a company that specializes in converting shipping containers into breweries, wineries, distilleries, and cideries.
They have already built and delivered operational bar containers to various locations.
The next container they are working on is a 20-foot cold box for a brewery in Charlotte to address their cold storage needs.
They also have plans to build an outdoor bar attached to the cold box in the future.
Inbox Beverage Company is also involved in creating a dog-friendly bar in South Asheville, which will include a 20-foot cold box and a restroom container.
They offer a variety of container options for different purposes, such as restrooms, bar space, and cold storage.
Inbox Beverage Company has expanded its services to include importing spirits from Mexico, specifically tequila and mezcal.
They have partnerships with six different producers in Mexico and plan to release their own tequila and mezcal brands in the future.

Resources Mentioned:

· Inbox Beverage Company

· McConnell Farms

Contact Max:

Inbox Beverage Company

This episode is brought to you by…

McConnell Farms - Taste the Way You Remember. Enjoy homemade ciders and ice cream made from only the best produce on the market. Visit the McConnell Farms website to learn more about our seasonal inventory and delicious creations you can make with our homegrown produce.

Consuming the Craft

Thanks for tuning into this week’s episode of the Consuming the Craft Podcast, brought to you by AB Tech’s Craft Beverage Institute of the Southeast. If you enjoyed this episode, please subscribe and leave a review wherever you get your podcasts.

Apple Podcasts | GooglePlay

Be sure to share your favorite episodes on social media to help us reach more craft beverage enthusiasts.

To learn more about AB Tech and the Craft Beer Institute of the Southeast, visit our website.

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Everyone has filtration problems, so it’s a blessing that folks like Stephen Daniels and the people of FILTROX innovate filtration technologies for the beverage industry. Stephen currently serves as the Business Development and Sales Manager at FILTROX, where he has been working since 2014. He began his career at FILTROX as a sales manager, then later served as a senior application engineer before accepting his current post. Stephen attended Appalachian State University and holds a Bachelor of Science in Business Administration and Management from the University of North Carolina at Chapel Hill.

In this episode, Stephen and I talk about filtration and how FILTROX’s new filtration media can remove TCA (2,4,6-trichloroanisole) from wine to improve its overall taste. We delve into issues caused by the wild yeast strain Brettanomyces. We discuss the critical aspects of depth media filtration and the importance of flow rates, pressures, and sizing. We also explore different tips and tricks for an effective filtration process and highlight the importance of not neglecting filtration when expanding operations.

This week on Consuming the Craft:

● Removing yucky TCA from wine

● How the overall flavor of wine can be impacted even with a hint of TCA

● A new Brettanomyces filtration media developed by FILTROX

● How women tend to be better at refined sensory analysis and recognition

● What’s next for FILTROX

● Proper monitoring of flow rates and pressures to achieve optimal results

● Scaling tech and the need to size filtration appropriately according to batch sizes

● A word of caution on neglecting filtration when expanding production capacity

● Booze Clues: a howling Sangiovese Piquette from Addison Farms

Connect with Stephen Daniels:

● FILTROX

● FILTROX on LinkedIn

● FILTROX on Instagram

● FILTROX on Facebook

● FILTROX on Twitter

● Stephen Daniels on LinkedIn

Consuming the Craft

Thanks for tuning into this week’s episode of the Consuming the Craft Podcast, brought to you by AB Tech’s Craft Beverage Institute of the Southeast. If you enjoyed this episode, please subscribe and leave a review wherever you get your podcasts.

Apple Podcasts | GooglePlay

Be sure to share your favorite episodes on social media to help us reach more craft beverage enthusiasts.

To learn more about AB Tech and the Craft Beer Institute of the Southeast, visit our website.

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In today's episode, we have a special guest joining us, Brodie Levadnuk from ZolaTerra. Brodie is the creator of the ZolaTerra product line, which offers plant-based, biodegradable, and safe-to-use cleaning solutions. With a passion for cleanliness and a keen eye for detail, Brodie is here to discuss some common pet peeves when it comes to glassware and how ZolaTerra's innovative product, the Smudge Eraser, can solve these issues. Get ready to learn how to keep your glasses spotless and enjoy a conversation filled with insights and practical solutions.

One of the biggest pet peeves that Puff and Brodie discuss in this episode is the presence of lipstick, Carmex, or other residues on glassware. They delve into the frustration of receiving a glass with visible lip prints and the impact it has on the overall drinking experience. Brodie shares his personal experiences as a bartender and the importance of clean glassware in maintaining presentation and customer satisfaction. Together, they explore how ZolaTerra's Smudge Eraser can revolutionize the cleaning process, saving time, money, and ensuring a pristine glass every time.

"I want to vomit when I see lipstick or Carmex on a glass." - Puff

This Week on Consuming the Craft:

The importance of clean glassware in the hospitality industry
The negative impact of lipstick and other residues on the drinking experience
Introducing ZolaTerra's Smudge Eraser as a solution to glassware cleanliness
The benefits of using plant-based and biodegradable cleaning products
How the Smudge Eraser can save time, money, and improve customer satisfaction

Resources mentioned:

ZolaTerra

Consuming the Craft

Thanks for tuning into this week’s episode of the Consuming the Craft Podcast, brought to you by AB Tech’s Craft Beverage Institute of the Southeast. If you enjoyed this episode, please subscribe and leave a review wherever you get your podcasts.

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In a competitive space like the liquor and spirits industry, it’s almost impossible to come up with a name for your business. So, Michael McGeary—who holds a Bachelor’s degree in Philosophy from Colorado College—drew inspiration from the ideals he aspires to: he looked at Aristotle and his eudaimonia, the principle of living well and finding meaning in life. Thus, Euda Wine was born. Alongside his wife, Abi, Michael runs Euda Wine in Old Fort, North Carolina and is focused on crafting transparent, authentic, and minimal-intervention wines.

In this episode, Mike and I discuss the origin story of Euda Wine. We explore the challenges of naming a winery in a competitive industry. We describe the growing collaboration in the alcohol industry and how it can lead to innovative and unique products. We also outline Euda Wine’s upcoming product releases and underscore its philosophy of making authentic wine.

This week on Consuming the Craft:

● How Aristotle’s eudaimonia concept inspired Michael’s Euda Wine

● The importance of checking the USPTO for trademarks when naming a business

● Michael’s background in viticulture and enology

● Sparkling wines, skin-contact Tremonette, carbonic maceration wine, and upcoming Euda Wine releases

● The challenges of not having your own vineyard

● Michael’s favorite wine to make

● How Euda Wine is working with partner vineyards

● The rise of non-vinifera varietals and the importance of working with grapes that grow well locally

● Booze Clues: what industry collaboration tastes like

● The collaborative and innovative spirit of the craft alcohol industry

● Euda Wine’s philosophy in making authentic wine

● Michael’s vision for the future of Euda Wine

Resources Mentioned:

● The United States Patent and Trademark Office

Connect with Michael McGeary:

● Enartis

● Euda Wine

● Euda Wine on LinkedIn

● Euda Wine on Instagram

● Euda Wine on Facebook

● Michael McGeary on LinkedIn

● michael@eudawine.com

Consuming the Craft

Thanks for tuning into this week’s episode of the Consuming the Craft Podcast, brought to you by AB Tech’s Craft Beverage Institute of the Southeast. If you enjoyed this episode, please subscribe and leave a review wherever you get your podcasts.

Apple Podcasts | GooglePlay

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Many philosophers are linked to wine, but Michael McGeary isn’t simply “linked” to wine—he’s a winemaker extraordinaire and the owner of Euda Wine, where he crafts minimal intervention wines. After graduating with a Bachelor’s degree in Philosophy from Colorado College, Michael moved to Aspen, Colorado, where he found his love of wine while working in restaurants. He further pursued his passion for winemaking by getting a post-bachelor education at Napa Valley College and later receiving a Master of Science in Viticulture and Enology at the University of Applied Science and Arts of Western Switzerland. Today, in addition to his work as the owner of Euda Wine, Michael also serves as a technical sales representative for Enartis.

In this episode, Michael and I explore his unconventional route to the wine industry—starting with a philosophy degree. We discuss the unexpected journey that led him to Switzerland for a Master’s in Viticulture and Enology. We consider the steps he took to choose a wine school and discuss the value of investing in your own education. We also highlight an important skill to have as a wine technical sales representative and, for Booze Clues, sample a taste of Cachaça.

This week on Consuming the Craft:

● Michael’s transition to the world of wine while working in restaurants in Aspen, Colorado

● His post-bachelor education at Napa Valley College

● How Michael chose a wine school

● His experiences studying in Switzerland with its diverse wine regions

● The Swiss winemaking culture

● The value of investing in your own education

● The wild, wild west of wine and Michael’s move to North Carolina

● Michael’s goal to start a small winery

● Non-grape wines and fermenting fruits other than grapes

● Booze Clues: Catching that Cachaça spirit

● Michael’s designation as a certified sommelier and Level 3 WSET

Connect with Michael McGeary:

● Enartis

● Euda Wine

● Euda Wine on LinkedIn

● Euda Wine on Instagram

● Euda Wine on Facebook

● Michael McGeary on LinkedIn

● michael@eudawine.com

Consuming the Craft

Thanks for tuning into this week’s episode of the Consuming the Craft Podcast, brought to you by AB Tech’s Craft Beverage Institute of the Southeast. If you enjoyed this episode, please subscribe and leave a review wherever you get your podcasts.

Apple Podcasts | GooglePlay

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To learn more about AB Tech and the Craft Beer Institute of the Southeast, visit our website.

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In this episode, Puff is joined by Matt Beck, a first-year student at the Craft Beverage Institute. Matt, a former military man with 28 years of service, decided to transition into a completely different field after retirement. With a passion for craft beer and coffee, Matt discovered the AB Tech program and was immediately drawn to its detailed curriculum and hands-on approach. Despite having no brewing experience, Matt jumped right into brewing beer in his second week of classes, and he thoroughly enjoys the production days, where he can put theory into practice. Matt's goal is to learn as much as possible and build connections in the brewing industry, and he is grateful for the cohort model of the program, which allows for networking and support among students.

Matt Beck is a first-year student at the Craft Beverage Institute, pursuing his passion for craft beer and coffee. With 28 years of military service under his belt, Matt decided to embark on a new chapter in his life and explore the world of brewing. After discovering the AB Tech program, Matt was impressed by its detailed curriculum and hands-on approach. Despite having no prior brewing experience, Matt quickly immersed himself in the program, brewing beer in his second week of classes. He particularly enjoys the production days, where he can apply the theory he learns in class. Matt's goal is to gain as much knowledge as possible and build connections in the brewing industry, and he appreciates the cohort model of the program, which fosters networking and support among students.

"I like that it's a cohort... because that's something we see in training in the Army. It's a small world, and you're going to run into people again, or someone knows you or knows people that you know." ~Matt Beck

This week on Consuming the Craft:

· Matt Beck, a former military man, shares his transition from the military to pursuing a career in craft brewing.

· He discovered AB Tech's brewing program and was drawn to its detailed curriculum and hands-on approach.

· Matt highlights the importance of the cohort model in building connections and networking within the industry.

· The program's emphasis on practical experience allows students to apply theory in real-world brewing scenarios.

· Matt expresses his satisfaction with the program and the opportunities it has provided for his future in the brewing industry.

Consuming the Craft

Thanks for tuning into this week’s episode of the Consuming the Craft Podcast, brought to you by AB Tech’s Craft Beverage Institute of the Southeast. If you enjoyed this episode, please subscribe and leave a review wherever you get your podcasts.

Apple Podcasts | GooglePlay

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To learn more about AB Tech and the Craft Beer Institute of the Southeast, visit our website.

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Karis Roberts is the executive director of the Asheville Brewers Alliance. They have been instrumental in the success of Asheville Beer Week, particularly the opening event. Karis has also collaborated with Mercy Urgent Care to provide affordable healthcare options for members of the alliance, including small businesses and professionals in the industry. She is passionate about promoting sustainable and fun events in the craft beverage scene in Asheville and believes that collaboration is key for growth. Karis's dedication to supporting the local community and fostering a thriving craft beverage industry has made her a respected figure in the field.

In todays episode, Karis discusses having recently hosted the ABA's first alcohol management class with Mercy Urgent Care. This was an important initiative addressing the misconception that the ABA is just a drinking club or a "good old boy hangout." Highlighting the ABA is much more than that, Karis promotes education and believes in providing resources and training to support the breweries and other members of the community. The ABA is also filming these trainings to create a resource library with the goal of understanding the needs of the breweries and helping them thrive.

"We just put on our first alcohol management class with Mercy Urgent Care."

~Karis Roberts

On Today’s Episode:

The Asheville Brewers Alliance recent Beer Week event and partnership with Mercy Urgent Care.
The benefits of membership, upcoming events in Asheville, collaborations in the beer and alcohol industry.
The growth and diversification of products in the brewing industry, and the innovation happening in the community.
The importance of community support, healthcare during the pandemic, collaboration, and education in the craft beverage industry.
The ABA’s resource library of filmed trainings.

Resources Mentioned:

· Asheville Brewers Alliance

· White Labs

· Mercy Urgent Care

Consuming the Craft

Thanks for tuning into this week’s episode of the Consuming the Craft Podcast, brought to you by AB Tech’s Craft Beverage Institute of the Southeast.

If you enjoyed this episode, please subscribe and leave a review wherever you get your podcasts.

Apple Podcasts | GooglePlay

Be sure to share your favorite episodes on social media to help us reach more craft beverage enthusiasts.

To learn more about AB Tech and the Craft Beer Institute of the Southeast, visit our website.

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On this episode of Consuming the Craft Podcast, Puff, and John Lyda discuss the upcoming season and the new group of students starting in the fall. They also talk about the program's 10th anniversary and reminisce about how time has flown by. The conversation takes an unexpected turn when they mention pumpkin season, but they clarify that they are not referring to pumpkin-flavored drinks or desserts. Puff shares an interesting anecdote about pumpkins and asks the students about their pumpkin-growing experiences.

You’ll learn about the upcoming new student season in our craft program, and we’ll delve into the concept of seasonal creep and how it affects the brewing of pumpkin beer. John goes into the importance of letting flavors blend in certain beers, and we discuss safety concerns for those in our industry who have lost their sense of smell and taste.

I'll introduce you to a unique liqueur called "Beatnik" and explore various types of gin and potential flavor pairings; we’ll talk about the necessity of research and experimentation when developing new products, the hurdles of increasing production and sourcing ingredients, as well as the financial and legal facets of selling alcohol.

You'll discover a particular rum named Añejo and its distinct flavors, see the unique packaging of a certain product, learn about the method of applying a stretchy neck seal on bottles, and wrap up my admiration for several brands and organizations.

You know, pumping molasses is different than pumping water, right?"

This week on Consuming the Craft:

· The start of a new student season and the 10th anniversary of the program.

· "Seasonal Creep" and how certain seasonal products, like pumpkin-flavored items, seem to appear earlier each year.

· The importance of sensory analysis and safety in the craft industry, particularly in relation to the loss of smell and taste due to COVID-19.

· Special thanks to John Lyda, James Schramm, and Danny McConnell for their contributions to the program.

· What are we doing? Projects and collaborations with local businesses showcasing the diverse and hands-on nature of the craft industry education.

Consuming the Craft

Thanks for tuning into this week’s episode of the Consuming the Craft Podcast, brought to you by AB Tech’s Craft Beverage Institute of the Southeast.

If you enjoyed this episode, please subscribe and leave a review wherever you get your podcasts.

Apple Podcasts |GooglePlay

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To learn more about AB Tech and the Craft Beer Institute of the Southeast,visit our website.

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Greg Hill is the Head Cider Maker and Production Director at the Urban Orchard Co. in Asheville and one of the first graduates of the Craft Beverage Institute program. He is a lifelong learner who, armed with a Master’s in Training & Development, is pursuing a Doctorate in Education. A true stalwart of the craft beverage industry, Greg is passionate about elevating the quality of education for brewers through standardization. Today, in addition to his work as cider maker extraordinaire at the Urban Orchard, Greg shares his wisdom and knowledge with the next generation of brewers by serving as an adjunct professor at A-B Tech’s Craft Beverage Institute of the Southeast.

In this episode, Greg and I discuss the need to standardize education for the brewing industry. We describe the gap between brewers’ theoretical knowledge and hands-on experience and explore how the industry can bridge it. We also reveal the best hydrating liquid in the world (hint: it’s not water!), discuss Greg’s plans after his Doctorate in Education, and highlight the relationship between the quality of a brewed beverage, the success of a brewing company, and the kind of people they hire.

This week on Consuming the Craft:

● Greg’s background and mission to standardize education for the brewing industry

● Bridging the gap between theoretical knowledge and hands-on experience in the brewing industry

● The value of the apprenticeship model of education

● The keg method and standardizing yeast pitching

● Cider with low ABV content at the Urban Orchard Co.

● The best hydrating liquid in the world (hint: it’s not water)

● Booze Clues: a drink apropos of Oktoberfest

● The correlation between a brewery’s success and the people they hire

● Why brewing companies should invest in their brewers’ education

Related Episodes:

● Standardizing Education for the Craft Beverage Industry with Greg Hill

● Moo's Clues with Haley

Connect with Greg Hill:

● Urban Orchard Cider Co.

● Urban Orchard Cider Co. on Facebook

● Urban Orchard Cider Co. on Twitter

Consuming the Craft

Thanks for tuning into this week’s episode of the Consuming the Craft Podcast, brought to you by AB Tech’s Craft Beverage Institute of the Southeast. If you enjoyed this episode, please subscribe and leave a review wherever you get your podcasts.

Apple Podcasts | GooglePlay

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To learn more about AB Tech and the Craft Beer Institute of the Southeast, visit our website.

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In the brewing industry—and any industry, for that matter—safety comes first. But A-B Tech alumnus Jamie Reardon takes it a step further than that. To Jamie, to be mindful and prepared is to be safe. As a student of the Craft Beverage Institute of the Southeast program, he procured a job in maintenance at a large brewery south of Asheville (hint: we lovingly call it “Malt Disney” or “Brewj Mahal”). Add to that his background in the nuclear power and energy industries, and it’s no wonder that he does everything he can to be safe.

In this episode, Jamie and I discuss workplace safety and maintenance. We explore how keeping things clean impacts safety and maintenance. We discuss the importance of being proactive with safety, maintenance, and cleanliness. We also highlight the value of designing a facility to make it easy to implement safety and maintenance measures and underscore what it takes to cultivate a culture of safety.

This week on Consuming the Craft:

● Why Personal Protective Equipment needs to function as the last line of defense in workplace safety

● How standard operating procedures help protect and keep people safety

● The financial impact of lost time accidents

● How routine jobs can make us too complacent when it comes to safety

● Why Jamie puts the names of his wife and kids on the back of his work gloves

● The importance of cleanliness in breweries and distilleries

● Quality assurance vs quality control

● Booze Clues: vanilla-laden carbon-neutral rhum

● The role of facility design in ease of maintenance

● Why everyone should go through their equipment manuals

● Environmental, health, and safety tenets and the two different parts of OSHA

Consuming the Craft

Thanks for tuning into this week’s episode of the Consuming the Craft Podcast, brought to you by AB Tech’s Craft Beverage Institute of the Southeast. If you enjoyed this episode, please subscribe and leave a review wherever you get your podcasts.

Apple Podcasts | GooglePlay

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To learn more about AB Tech and the Craft Beer Institute of the Southeast, visit our website.

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After over ten years of service as an environmental scientist, master maltster, and Certified Cicerone, Brent Manning has spent the past decade immersing himself in the world of craft malt. He is the co-founder of Riverbend Malt House, a company committed to making great malt for distillers and craft breweries. As the brains behind Riverbend Malt House, Brent has pretty much worn every hat in the business—from production and bookkeeping to research and sales. In addition to his work at Riverbend Malt House, Brent has assisted in the co-founding of the North American Craft Maltsters Guild, where he currently serves as President.

In this episode, Brent and I discuss how Riverbend Malt House is exploring and making innovations in malting. We describe how looking at the southern brewing heritage helped Riverbend figure out the corn-malting process. We consider whether leaving the root of the material in the grain can add complexity to whiskey. We also discuss what it takes to create great chit malt and reveal what’s new and exciting at Riverbend Malt House.

This week on Consuming the Craft:

● Single malt studies and launching single origin pilsners with the Riverbend Malt House

● Cumberland corn and its origins

● How to trick corn into germination

● Hickory king and other recent releases from Riverbend

● Tracing the history of corn in America and the pathways they went into

● Booze Clues: We should probably mix some water in this

● How we turned kilos upon kilos of corn into delicious bourbon

● The secret bar at the Consuming the Craft podcast studio

● The Farmland Trust and how they’re driving a rye project in Kentucky

● The genesis of Riverbend’s chit malt

● Brent’s thoughts on opening a malt house

● Malt’s opportunity to play a more educational and vibrant role

● Getting over the lack of distiller’s malt and interacting with the distilling community

● Exploring the world of corn varieties

● Stories behind the seashore black rye

Connect with Brent Manning:

● Riverbend Malt House

● Riverbend Malt House on LinkedIn

● Riverbend Malt House on Instagram

● Riverbend Malt House on Facebook

● Riverbend Malt House on Twitter

● Brent Manning on LinkedIn

Consuming the Craft

Thanks for tuning into this week’s episode of the Consuming the Craft Podcast, brought to you by AB Tech’s Craft Beverage Institute of the Southeast. If you enjoyed this episode, please subscribe and leave a review wherever you get your podcasts.

Apple Podcasts | GooglePlay

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To learn more about AB Tech and the Craft Beer Institute of the Southeast, visit our website.

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Roman’s story is incredible, to say the least. He is an international student at AB Tech’s Craft Beverage Institute of the Southeast. Despite the challenges provided by differences in culture, language, and cost of living, he has produced a fantastic capstone beer. Roman is due to graduate soon and, equipped with a passion for quality control and attention to detail, we just know he’s on the road to making some of the best beer there is.

In this episode, Roman and I explore his mission to bring beer back to its original taste. He recounts his experiences as an international student at ABTech’s Craft Beverage Institute of the Southeast. He explains why the Institute stood out to him as he searched for educational institutions that offer brewing programs. He also describes the kind of pilsner he wants to create and offers advice to other international students considering joining the Craft Beverage Institute of the Southeast program.

This week on Consuming the Craft:

● How Roman found the program at the Craft Beverage Institute of the Southeast

● Why two years is a good length of time to study brewing, fermentation, and distillation

● Roman’s goal to open a family brewery

● The kind of pilsner Roman wants to create

● Bringing back the original taste of beer

● How yeast contributes to the flavor of pilsner

● Booze Clues: Prost! Tasting the pilsner of pilsners

● The Pros and Cons of being an international student at ABTech and the Craft Beverage Institute of the Southeast

Consuming the Craft

Thanks for tuning into this week’s episode of the Consuming the Craft Podcast, brought to you by AB Tech’s Craft Beverage Institute of the Southeast. If you enjoyed this episode, please subscribe and leave a review wherever you get your podcasts.

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It’s safe to say that John Lyda—a full-time faculty member and stalwart of the Craft Beverage Institute of the Southeast at A-B Tech—and I do a lot over the summer. Like the Batman to my Robin, John and I share a passion for troubleshooting and helping out. So, we get a lot of projects in the summer that keep us busier than usual. These projects include helping local businesses, doing house calls, and being a resource and outpost for everyone. And, oh, have you heard about the summer programs we offer at the Craft Beverage Institute?

In this episode, John and I share our plans for the summer, including our internship programs and our initial ideas for opening a bartending school. We discuss the new cohort for Fall 2023 at the Craft Beverage Institute and why the program takes a serious approach to safety. We explain why we’re big on helping out the local craft beverage industry. We also sample a gorgeous agave tequila for Booze Clues and highlight what kava is all about.

This week on Consuming the Craft:

● Booze Clues: birthday cake, but in the form of tequila

● John’s favorite bottle of tequila

● The new fall cohort at the Craft Beverage Institute of the Southeast

● The summer courses and internship program at the Craft Beverage Institute of the Southeast

● Why we’re big on safety

● Our previous certificate classes

● Plans to open a bartending school

● Beverage companies we’ve helped through the years

● What kava is all about

Resources Mentioned:

● Email us at: cbi@ABTech.Edu | jeffreymirvin@ABTech.Edu

Connect with John Lyda:

● John Lyda on LinkedIn

Consuming the Craft

Thanks for tuning into this week’s episode of the Consuming the Craft Podcast, brought to you by AB Tech’s Craft Beverage Institute of the Southeast. If you enjoyed this episode, please subscribe and leave a review wherever you get your podcasts.

Apple Podcasts | GooglePlay

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Evan Wilder could not have known that visiting his aunt and uncle would set him down the rabbit hole of distillation. He had just gotten into whiskey prior to the visit, and his uncle suggested they try some scotch—a bottle of Macallan 15. Before he knew it, he began exploring with peated whiskey, tried his hand at homebrewing, and registered at the Craft Beverage Institute of the Southeast at A-B Tech. Evan recently graduated from the program and will soon be headed down to Australia to work and expand his knowledge of the art of distilled spirit production.

Evan joins me today, with a bottle of single malt whiskey in hand for Booze Clues, to discuss how he found the program at the Craft Beverage Institute of the Southeast. He discusses his work at The Chemist in North Carolina and the single malt whiskey exclusively produced for their award-winning bar, The Antidote. He describes his journey in homebrewing and explains how the pandemic led him to seek an education in distillation. Evan also shares his goals as a brewer and discusses his forthcoming travel to Australia.

This week on Consuming the Craft:

● Booze Clues: The Chemist’s single malt whiskey, The Antidote

● How smaller barrels accelerate the color, oxygenation, and extraction of whiskey

● Expanding the offerings of the Consuming the Craft podcast

● Why cost control is critical to success in the distillery industry

● What got Evan interested in distillation

● How he found the program at A-B Tech

● Booze Clues Part 2: pouring inspiration for Evan’s trip down under

● Evan’s Kansas roots and aspirations as a brewer

● The best way to introduce someone to whiskey

● The complexities of wheat whiskey’s grain bill

Connect with Evan Wilder:

● Evan Wilder on LinkedIn

Consuming the Craft

Thanks for tuning into this week’s episode of the Consuming the Craft Podcast, brought to you by AB Tech’s Craft Beverage Institute of the Southeast. If you enjoyed this episode, please subscribe and leave a review wherever you get your podcasts.

Apple Podcasts | GooglePlay

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To learn more about AB Tech and the Craft Beer Institute of the Southeast, visit our website.

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One has got to wonder: just when does Kaeleigh McCauley sleep? While serving as co-founder of the Outsider Brewing Company, Kaeleigh also works as the Sales Development Coordinator for Brewers Supply Group, Inc. And, on top of working two full-time jobs simultaneously, Kaeleigh also serves as the Chapter Leader of the Pink Boots Society in Asheville, North Carolina. The Pink Boots Society is an organization that aims to assist, inspire, and encourage women and non-binary individuals to advance their careers through education in the fermented/alcoholic beverage industry.

Kaeleigh joins me today to discuss The Pink Boots Society’s mission and how she became a part of the organization. She describes her experiences as a woman working in a male-dominated industry and outlines what everyone can do to turn the brewing industry into a more inclusive space. She also highlights what’s new at The Pink Boots Society and underscores what she’s looking forward to as the co-founder of Outsider Brewing.

This week on Consuming the Craft:

● The Pink Boots Society

● Kaleigh’s role in The Pink Boots Society

● Maintaining courage, making space, and being a woman in a male-dominated industry

● How women can join The Pink Boots Society

● Booze Clues: honeysuckle and nectar, but for adults

● Beer 101 classes, beer pairing nights, and other events brewing at Outsider Brewing

Resources Mentioned:

● The Pink Boots Society

Connect with Kaeleigh McCauley:

● Outsider Brewing

● Outsider Brewing on Instagram

● Outsider Brewing on Facebook

● Kaeleigh McCauley on LinkedIn

● Email: info@outsiderbrewing.beer

Consuming the Craft

Thanks for tuning into this week’s episode of the Consuming the Craft Podcast, brought to you by AB Tech’s Craft Beverage Institute of the Southeast. If you enjoyed this episode, please subscribe and leave a review wherever you get your podcasts.

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Outsider Brewing Company co-founder Kaeleigh McCauley studied International Business & German at the University of North Carolina at Greensboro. As required by her degree, Kaeleigh later studied in Germany, where she was introduced to pop culture and discovered her love for beer. She returned to the US and immersed herself in the craft community with a passion for beer and a determination to get into the industry after graduating. Her career began at California Premium Beverage as a draft technician and she soon worked as a sales representative for Birdsong Brewing. While working in sales, Kaeleigh began pursuing a continuing education certificate in Applied Sensory & Consumer Science from the University of California, Davis, to elevate her skills and passion for beer to the next level. Today, in addition to her work at Outsider Brewing, Kaeleigh is a sales development coordinator at Brewers Supplier Group and serves as a Chapter Leader for the Pink Boots Society.

Kaeleigh joins me today to share her background and journey in the craft beer industry. She explains how going to Germany for her degree introduced her to German pop culture and sparked her love for beer. She describes her former role as a fresh tap draft technician and shares some horror stories from the experience. She also highlights what Outsider Brewing is, how they’re making the brewing process “clear,” and underscores how they’re helping consumers gain more insight into the art and science of brewing.

This week on Consuming the Craft:

● Kaeleigh’s path from UC Davis to the beer industry

● Horror stories from Kaeleigh’s time as a fresh tap draft technician

● Her work as a sales development coordinator at Brewers Supply Group

● What people need to know about the transportation and logistics of barley today

● Exciting new grains and varietals Kaeleigh has seen recently

● Co-founding Outsider Brewing, what they do, and how they operate differently

● The gap between people’s understanding of the brewing process and the ingredients that go into it

● Booze Clues: Novo Fogo’s citrusy, green banana magic from Brazil

● Outsider Brewing’s plans for more community events

Connect with Kaeleigh McCauley:

● Outsider Brewing

● Outsider Brewing on Instagram

● Outsider Brewing on Facebook

● Kaeleigh McCauley on LinkedIn

● Email: info@outsiderbrewing.beer

Consuming the Craft

Thanks for tuning into this week’s episode of the Consuming the Craft Podcast, brought to you by AB Tech’s Craft Beverage Institute of the Southeast. If you enjoyed this episode, please subscribe and leave a review wherever you get your podcasts.

Apple Podcasts | GooglePlay

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To learn more about AB Tech and the Craft Beer Institute of the Southeast, visit our website.

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It’s time for a celebration, and celebrating with me is the pillar of the Craft Beverage Institute of the Southeast at A-B Tech, John Lyda. What we’re celebrating is in John’s hand—an obelisk. An award. I’m not sure what the folks at the National Council for Marketing and Public Relations were drinking, but they decided to bestow a Gold Award to the Consuming the Craft podcast. This podcast wouldn’t be possible without the support of John, our lab manager Jim—who’s really the brains behind this whole thing—our guests, and you, our listeners.

In this episode, John and I appreciate this wonderful, beautiful award and discuss our future vision for the Consuming the Craft podcast. We discuss the origins of rhum agricole. We also try a drink of cachaça for Booze Clues, share our mission to become a learning hub for the industry and community, and divulge our plans for new social media channels.

This week on Consuming the Craft:

● Our award from the National Council for Marketing and Public Relations

● Our new podcast studio and office

● Future plans for an Instagram and YouTube channel for the Consuming the Craft podcast

● Rhum agricole and its origins

● Booze Clues: Novo Fogo’s magical cachaça

● Novo Fogo’s zero waste, carbon-negative distillery and work to help protect Brazilian forests

● Tasty tidbits and other content we’re planning to post on the Consuming the Craft YouTube channel

● Our brilliant students at the Craft Beverage Institute of the Southeast at A-B Tech

● What John’s looking forward to in the future

Resources Mentioned:

● My email: Jeffreymirvin@ABTech.edu

Connect with John Lyda:

● John Lyda on LinkedIn

Consuming the Craft

Thanks for tuning into this week’s episode of the Consuming the Craft Podcast, brought to you by AB Tech’s Craft Beverage Institute of the Southeast. If you enjoyed this episode, please subscribe and leave a review wherever you get your podcasts.

Apple Podcasts | GooglePlay

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To learn more about AB Tech and the Craft Beer Institute of the Southeast, visit our website.

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Do you have leftover whiskey, gin, bourbon, or tequila lying around in bottles around the house? Do you want to clear up some space at your personal bar in time for spring without just throwing away the small leftover portions of drinks you’ve enjoyed over time? Do you wish you had the Everlasting Gobstopper from Willy Wonka and the Chocolate Factory, but as a great drink? If your answer to these questions is a resounding “Yes,” then I have the solution for you: make your own infinity bottle.

In this quick Booze Bits episode, I discuss what an infinity bottle is and how you can make one. I also explain how infinity bottles become your very own unique, ever-changing house blend that never ends.

This week on Consuming the Craft:

● Making space in your personal bar at home

● What an infinity bottle is and how to make one

● Infinity bottles I make here at the Craft Beverage Institute

Consuming the Craft

Thanks for tuning into this week’s episode of the Consuming the Craft Podcast, brought to you by AB Tech’s Craft Beverage Institute of the Southeast. If you enjoyed this episode, please subscribe and leave a review wherever you get your podcasts.

Apple Podcasts | GooglePlay

Be sure to share your favorite episodes on social media to help us reach more craft beverage enthusiasts.

To learn more about AB Tech and the Craft Beer Institute of the Southeast, visit our website.

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While he isn’t completely foreign to imbibing alcohol here and there, Taylor Howard is certainly not a big drinker. So, when he drafted an idea for a distillery on a bar napkin, it was, without a doubt, a sober situation. Taylor had just visited a local distillery as part of a bachelor party for one of his good friends. Seeing the inner workings of a distillery had his brain firing for ideas about creating his own still, spirits, and distillery. After some planning and organizing, Taylor’s napkin idea turned into a reality, and Cultivated Cocktails was founded. Taylor, the proprietor and owner of Cultivated Cocktails is the genius mastermind behind all of the delicious spirits of the facility.

Taylor joins me in this episode to discuss his background and the story behind the birth of Cultivated Cocktails. He explains how they manage their facility and produce large volumes of spirits despite a small production area. He describes how having a winery, brewery, and distillery in-house will allow Cultivated Cocktails to creatively explore their beverages. He also reveals what’s next for the company and what they’re currently innovating at Cultivated Cocktails.

This week on Consuming the Craft:

● Cultivated Cocktails’ production area size and how they manage their facility

● The first rule of Booze Club and Cultivated Cocktails’ potential expansion to other states

● Blueprints on a bar napkin and the beginnings of Cultivated Cocktails

● The principles behind a barrel rotator

● Booze Clues: Crowded Barrel’s 15-year-old whisky alchemy

● Getting somebody interested in whisky

● Managing paperwork and administrative matters in an in-house mix of winery, brewery, and distillery

● Experimenting with Cultivated Cocktails’ Honey Whisky and Coffee Liqueur

● How cooperages and barrel costs have increased

● Innovation, whiskey inception, and kicking off Cultivated Cocktails’ rare batch brand

Connect with Taylor Howard:

● Cultivated Cocktails

● Cultivated Cocktails on Instagram

● Cultivated Cocktails on Facebook

● Cultivated Cocktails on Pinterest

Consuming the Craft

Thanks for tuning into this week’s episode of the Consuming the Craft Podcast, brought to you by AB Tech’s Craft Beverage Institute of the Southeast. If you enjoyed this episode, please subscribe and leave a review wherever you get your podcasts.

Apple Podcasts | GooglePlay

Be sure to share your favorite episodes on social media to help us reach more craft beverage enthusiasts.

To learn more about AB Tech and the Craft Beer Institute of the Southeast, visit our website.

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Want to be part of an extraordinary opportunity to learn about the history and production of an amazing beverage? We’ve got exciting news for you here at the Craft Beverage Institute of the Southeast: we’ve made a partnership with Connect@ Corp. to bring a group of industry professionals and students down to Guanatajo, Mexico, to learn about the art of Mezcal production. It’s a great opportunity to expand your knowledge in the beverage sector—all you have to do is pack a bag, get on a plane, and go learn.

In this episode, I discuss the details of this opportunity to learn about Mezcal and its history and production. I explain why we plan to go on the trip to Mexico in May 2023 and how you can get more information. I also have a taste of Del Maguey’s Wild Papalome—courtesy of the Mezcal-dabbling architect, Robert Todd—and share my love for Mezcal.

This week on Consuming the Craft:

● Our partnership with Connect@ Corp.

● What’s included in the educational opportunity

● Tasting the umami savouriness of Del Maguey’s Wild Papalome

● The unique production process of Mezcal

Resources Mentioned:

● For inquiries, email at: jeffreymirvin@ABTech.edu

Consuming the Craft

Thanks for tuning into this week’s episode of the Consuming the Craft Podcast, brought to you by AB Tech’s Craft Beverage Institute of the Southeast. If you enjoyed this episode, please subscribe and leave a review wherever you get your podcasts.

Apple Podcasts | GooglePlay

Be sure to share your favorite episodes on social media to help us reach more craft beverage enthusiasts.

To learn more about AB Tech and the Craft Beer Institute of the Southeast, visit our website.

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Robert Todd’s creative impulse as an architect began at age five when he drew a picture of a red house on his bedroom wall. Today, that drawing has become Red House Architecture, a firm specializing in sustainable and smart architecture with the Red House signature touch of modern elegance. Robert, a Mississippi native, has been practicing architecture in Asheville for over 20 years and has designed several establishments in Beer City. The expertise of Robert and the Red House Architecture team ranges from commercial to residential, with a focus on restaurants, bars, breweries, and retail.

Robert joins me today to discuss how architectural design can impact the success of a drinking establishment. He shares his background, the story behind Red House Architecture, and his love for Mescal. He explains how architectural design addresses issues such as sustainability and energy efficiency and how Asheville breweries are being intentional in reducing their impact on the municipal sewer system. He also highlights the importance of considering future growth in an establishment’s current design and describes the relationship between a venue’s spatial design and the success of product sales.

This week on Consuming the Craft:

● The new Mescal-focused bar in town

● Mescal and why it’s beyond a yellow liquid with a worm

● Robert’s background as an architect and the story behind Red House Architecture

● The importance of planning for future growth when designing breweries and distilleries

● Sustainable and energy-efficient design and how they can help in future expansions

● How breweries impact municipal waste

● Booze Clues: a light and refreshing Agave ensemble

● The living spirit of Mescal and why Robert is so fascinated about the beverage

● Common design mistakes people make in commercial areas

Connect with Robert Todd:

● Red House Architecture

● Red House Architecture on Instagram

● Email: info@ByRedHouse.com

Consuming the Craft

Thanks for tuning into this week’s episode of the Consuming the Craft Podcast, brought to you by AB Tech’s Craft Beverage Institute of the Southeast. If you enjoyed this episode, please subscribe and leave a review wherever you get your podcasts.

Apple Podcasts | GooglePlay

Be sure to share your favorite episodes on social media to help us reach more craft beverage enthusiasts.

Visit our website to learn more about AB Tech and the Craft Beer Institute of the Southeast.

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Kimberly Floyd is the co-founder, Executive Director, and brains behind the North Carolina Craft Beverage Museum. Established by community members in 2017, the North Carolina Beverage Museum is dedicated to preserving and interpreting North Carolina’s craft beverage story and celebrating its role in building and defining the community. She graduated with a degree in History from Meredith College and received her Master’s in Public History and Museum Studies from North Carolina State University.

Kimberly joins me today to share updates on the museum’s permanent and traveling exhibits. She describes the museum’s Pour Me Another traveling exhibit and how it tells the story of North Carolina through the beverage. She discusses the museum’s three permanent exhibits in Asheville and its partnership with the Asheville Free Walking Tour. Kimberly also explains how the North Carolina Craft Beverage Museum is actively involved in research and artifact collection and shares her vision for the museum for the year ahead.

This week on Consuming the Craft:

● The Pour Me Another traveling exhibit

● Launching the museum’s first three permanent exhibits in Asheville

● The museum’s walking tour in partnership with Asheville Free Walking Tour

● Booze Clues: New Belgium’s citrusy mimosa

● Pepsi’s T-Swiftie drink and what “retronasal” means

● How the museum is researching and actively collecting artifacts

● Kimberly’s preparatory work on next year’s traveling exhibit on temperance and prohibition

● How prohibition is still impacting us today

● The museum’s hub-and-spoke model and the need to increase outreach and sponsors

Connect with Kimberly Floyd:

● North Carolina Craft Beverage Museum

● North Carolina Craft Beverage Museum on Instagram

● North Carolina Craft Beverage Museum on Facebook

● North Carolina Craft Beverage Museum on Twitter

● Kimberly Floyd on LinkedIn

● Email: info@ncbevmuseum

Consuming the Craft

Thanks for tuning into this week’s episode of the Consuming the Craft Podcast, brought to you by AB Tech’s Craft Beverage Institute of the Southeast. If you enjoyed this episode, please subscribe and leave a review wherever you get your podcasts.

Apple Podcasts | GooglePlay

Be sure to share your favorite episodes on social media to help us reach more craft beverage enthusiasts.

To learn more about AB Tech and the Craft Beer Institute of the Southeast, visit our website.

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CTC 19 show Notes.

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John Hedburg is the founder of Bottle Rocket Design, an alumni graduate of the Craft Beer Institute program, and a web designer for craft beer breweries across the industry.

John joins me today to discuss how to build brand loyalty by designing a stellar website. He shares the factors you should consider when planning your website design, the importance of using professional photos and videos on your website, and the difference between using a website builder platform such as Wix or Squarespace versus hiring a professional web designer. He also explains why it’s important to design your website with a mobile-first mindset, how to create engaging and relevant content to build your brand and website authority, and why it’s important to keep your website content up-to-date in an ever-changing online environment.

This week on Consuming the Craft:

● The most important factors to consider when designing a website for your craft beer brewery.

● The information your website should include.

● Copywriting best practices when creating text content for your website.

● The importance of using pictures and videos on your website.

● Why you should hire a professional photographer for your website photos.

● Optimizing your website for viewing on desktop and mobile devices.

● The Booze Clues Armagnac surprise.

● The limitations of website building platforms like Wix and Squarespace.

● Having a mobile-first website strategy.

● How to create relevant, engaging content to keep website visitors coming back to your site.

● The importance of keeping your website content up-to-date.

Connect with John Hedburg:

● Bottle Rocket Design

This episode is brought to you by…

McConnell Farms - Taste the Way You Remember. Enjoy homemade ciders and ice cream made from only the best produce on the market. Visit the McConnell Farms website to learn more about our seasonal inventory and the delicious creations you can make with our homegrown produce.

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Jen Currier is the Maven Wood Cellarman at Wicked Weed Brewing Company and a graduate of the Craft Beer Institute. At Wicked Weed, she works in the sour production facility, which focuses on creating unique, sour beers. She holds an Associate degree in Applied Science, Brewing, Distillation, and Fermentation from the Asheville-Buncombe Technical Community College and a Bachelor’s degree in Human Biology from North Carolina State University.

Jen joins me today to share her career journey into crafting sour beer and the new Wicked Weed beverages hitting the market. She shares some of the flavor profiles she’s used when crafting sour beer and why she believes craft beer should not maintain a consistent taste from batch to batch. We also discuss how we can improve the Booze Clues peach brandy and enjoy a second serving of Booze Clues with a snotty Black Angel sour black ale.

This week on Consuming the Craft:

● How Jen got started in sour beer production.

● Various flavor profiles she’s used to craft unique sour beer flavors.

● The daunting task of preparing pears for beer production.

● Why she believes beer should not maintain a consistent taste.

● Booze Clues peach brandy.

● Double shot of Booze Clues with sour black ale.

● Jen’s first experience with ‘snotty’ PDO.

● Why she believes yeast needs a rebrand.

● What is spontaneous beer?

This episode is brought to you by…

McConnell Farms - Taste the Way You Remember. Enjoy homemade ciders and ice cream made from only the best produce on the market. Visit the McConnell Farms website to learn more about our seasonal inventory and delicious creations you can make with our homegrown produce.

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Eric Lebsack is the Seller Master of Ponysaurus Brewing Company. Ponysaurus is a 6,000 square-foot brewery with locations in Asheville, Charlotte, Wilmington, Greensboro, Raleigh, and Durham. They are known as a forward-thinking, backward-tasting brewery dedicated to creating a beer designed to be savored and appreciated.

Eric joins me today for a double dose of Booze Clues to discuss the new products Ponysaurus plans to release into the marketplace. He explains why it’s crucial for brewers to get the flavor of new beers ‘just right’ before they hit the market and the evolution of your senses as a craft brew drinker. We also discuss rum-injected Boston butts, using wormwood in your brewing recipes, and how distilleries get that interesting green color in liquor.

This week on Consuming the Craft:

● How Eric got started at Ponysaurus.

● The Booze Clues Brown Spirit Surprise.

● The new barrel and can beers Ponysaurus expect to hit the market soon.

● The importance of ensuring the flavor of a new beer is ‘right’ before releasing it into the marketplace.

● Injecting Boston butts with Captain Morgan.

● A double dose of Booze Clues.

● Using wormwood in your brewing recipes.

● How distilleries make green-colored liquor.

● What’s next for Ponysaurus?

Connect with Eric Lebsack:

● Ponysaurus Brewing Co.

This episode is brought to you by…

McConnell Farms - Taste the Way You Remember. Enjoy homemade ciders and ice cream made from only the best produce on the market. Visit the McConnell Farms website to learn more our seasonal inventory and delicious creations you can make with our homegrown produce.

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Diane Currier is the founder of Honeygirl Meadery, a meadery based in Durham, North Carolina. Diane first discovered mead after visiting her sister in Alaska and experiencing her first taste. In 2012, after earning a second-place ribbon at the North Carolina State Fair for her hibiscus lemon thyme mead recipe, she decided to launch her company to produce high-quality, handmade meads that promote and support and support beekeeping and honeybees while improving their natural habitats.

Diane joins me today to explain what mead is and how she learned the art and science of mead-making. She shares how she finds inspiration for new mead flavors, the current trends in the mead industry, and why she decided to make session meads. She also discusses the ‘grassroots’ of the Mead Revival and how she has grown - and helped establish - the culture of mead making.

This week on Consuming the Craft:

● What inspired Diane’s passion for mead-making?

● How she learned to make mead.

● The pre- and post-production processes of mead-making.

● How she finds inspiration for new mead flavors.

● Pairing flavor profiles of mead to compliment food dishes.

● Trends currently happening in the mead industry.

● Why she decided to venture into session meads.

● Why she believes it’s important that mead drinkers are more adventurous than brand loyal.

● Why mead makes great-tasting cocktails.

● How to find mead products at your local wine and spirits store.

● How the techniques used in the mead making world have evolved.

Resources Mentioned:

● The Flavor Bible: The Essential Guide to Culinary Creativity, Based on the Wisdom of America’s Most Imaginative Chefs by Karen Page and Andrew Dornenburg

● MeadCon - International Mead Conference

Connect with Diane Currier:

● Honeygirl Meadery

● Facebook

● Twitter

● Instagram

This episode is brought to you by…

McConnell Farms - Taste the Way You Remember. Enjoy homemade ciders and ice cream made from only the best produce on the market. Visit the McConnell Farms website to learn more our seasonal inventory and delicious creations you can make with our homegrown produce.

The Flavor Bible: The Essential Guide to Culinary Creativity, Based on the Wisdom of America's Most Imaginative Chefs

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Chris Harshman is the Director of Technology Services at A-B Tech. With a wide assortment of professional (and non-professional) titles behind his name, his most preferred title is Whiskey Enthusiast due to his newfound passion for whiskey and bourbon.

Chris joins me again today to share his first foray into ‘investing’ in barrel bourbon. He explains the difference between a Master Distiller and Master Blender and the various factors that impact the flavor profiles in whiskey. We also discuss the recent innovations in bourbon finishing, warehouse management, and barrel charring and he shares some excellent barrel bourbon that makes your teeth happy and your eyes water from the first sip to the last.

This week on Consuming the Craft:

● How he first discovered barrel bourbon.

● How barrel bourbon came to market.

● The difference between a Master Distiller and Master Blender.

● The factors that impact the flavor profiles in whiskey.

● Recent innovations in bourbon finishing, warehouse management, and barrel charring.

● What is the “Red Layer” under the char of a barrel?

● Popping the cork on Barrel Bourbon Booze Clues.

● The flavor profile of marzipan.

Connect with Chris Harshman:

● LinkedIn

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Chris Harshman is a ‘Whiskey Enthusiast’ and the Director of Technology Services at A-B Tech Community College in Asheville, NC. Chris holds a Full Stack Web Development Certification and Computer Software Engineering Certification from Free Code Camp, a Bachelor’s degree from Elon University, and a Law degree from Temple University. Additionally, he holds a Green Belt in Lean Six Sigma and a PMP Certification from the Project Management Institute.

Chris joins me today to share how he became a whiskey and bourbon enthusiast and why he believes there’s ‘no wrong way’ to drink bourbon. He describes the various ways he enjoys drinking good bourbon and shares how staying hydrated throughout the day impacts your experience. He also discusses the sensory experiences and challenges that many bourbon judges and tasters experience when judging various types of bourbons as well as the differences between store picked and non-store picked bourbons.

This week on Consuming the Craft:

● What inspired Chris’s enthusiasm with whiskey.

● Why your taste for whiskey may change as you get older.

● How he enjoys drinking bourbon.

● How proper hydration impacts your experience of drinking alcoholic beverages.

● The challenges associated with whiskey and bourbon tasting and judging.

● Why it’s important for bourbon judges to swallow the bourbon, instead of spitting it out, when judging different bourbons.

● What aromatic compounds are and how they impact your whiskey tasting experience.

● How the processing process impacts the ‘mouth feel’ while drinking whiskey and bourbon.

● The benefits of “barrel picking” and the importance of distillers establishing relationships with vendors.

● The Booze Clues Old Weller store pick vs non-store pick bourbon challenge.

● My 10-part whiskey tasting method.

● How your sensory memory and recognition impacts your preferred whiskey choices.

● Does non-chill filtering truly change the taste of whiskey?

Connect with Chris Harshman:

● LinkedIn

This episode is brought to you by…

McConnell Farms - Taste the Way You Remember. Enjoy homemade ciders and ice cream made from only the best produce on the market. Visit the McConnell Farms website to learn more our seasonal inventory and delicious creations you can make with our homegrown produce.

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Audra Gaiziunas is the founder and CEO of Brewed for Her Ledger, a management consulting firm helping businesses and entrepreneurs in the craft brewing and cider communities improve profitability through business plan reviews, operational auditing, designing financial management systems, and providing full-service bookkeeping solutions. She is a Maven of Breweries and Wineries that has worked exclusively in the craft beer industry for a decade. She holds an undergraduate degree in accounting and business management from Loras College and a graduate degree from the prestigious Kenan-Flagler OneMBA Program at the University of North Carolina at Chapel Hill.

Audra joins me today to share how she became known as a “fractional CEO” and beer maven. She shares her first experience of home brewing an all-grain smoked porter beer and why she runs half marathons for beer. She explains how your systems and processes impact your numbers and why it’s important to review and update your Chart of Accounts regularly. She also shares some of the most common mistakes she sees small breweries and wineries make as well as the benefits of working with a “fractional CEO” to improve your business operations and increase profits.

This week on Consuming the Craft:

● What is a “Fractional CEO” for breweries and wineries?

● How Audra helps brewery and winery CEO’s bridge the gap between their passion for bubbly beer and understanding the numbers.

● Her first foray into home brewing.

● Why she runs a half marathon to “earn her beer.”

● How your systems and processes can help you improve your numbers without sacrificing quality.

● The benefits of working with a “fractional CEO.”

● The impact of trying to micromanage your brewery employees.

● The most common mistakes Audra has seen in breweries and wineries.

● The Super Boozey Booze Clues orange golden toffee liquor and the unconventional lessons Audra has learned from her mother.

● The different flavor profiles between blackcurrant and redcurrant.

● Audra’s mother’s Eastern European spirit concoctions - including her interesting take on a traditional cavass recipe.

● The interesting - yet unknown - Lithuanian beer culture.

● Why the Lithuanian beer culture is the heart of craft artisan beer.

● The Game of Thrones Viking Effect of mead.

Connect with Audra Gaiziunas:

● Brewed For Her Ledger

● Brewed For Her Ledger Facebook

● Instagram

● LinkedIn

This episode is brought to you by…

McConnell Farms - Taste the Way You Remember. Enjoy homemade ciders and ice cream made from only the best produce on the market. Visit the McConnell Farms website to learn more our seasonal inventory and delicious creations you can make with our homegrown produce.

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Sara Stender is the empress of loose-leaf tea. She is the founding CEO of 3 Mountains, LLC., the Founder and Executive Director of Africa Healing Exchange, and the owner of Tima Tea. After learning about the Rwandan genocide at the age of 22, she was on a mission to help the Rwandan people and economy. By 2012, she founded the Africa Healing Exchange, and in 2016, 3 Mountains and Tima Tea were born. Tima Tea currently offers several organic tea products, including black tea, green tea, tulsi lemongrass tea, silver tea, and white tea, with new flavors expected to hit the market soon.

Sara joins me today to discuss how the Rwandan genocide inspired her mission to bring direct Rwandan tea to the US while helping to improve the Rwandan economy. She explains the difference between bag tea and loose-leaf tea and how tea bags were created by mistake. We discuss the unhealthy side effects of drinking bag tea and how sales from Tima Tea helps grow the Rwandan economy and inspire communities. She also shares some of the latest ventures and products Tima Tea expects to release this year.

This week on Consuming the Craft:

● What’s included in the Get Loose Kit.

● The unhealthy side effects of drinking bag tea.

● The Booze Clues Sparkling Mushroom Tea surprise - Tea in a wine glass?

● What inspired her mission to bring Rwandan-direct tea to the United States.

● The creation of Tima Tea’s upcoming products: Harvest Gold and Platinum.

● Blending black tea with a sweet apple juice flavor.

● Why they decided to put a gorilla on the can design.

● Tima Tea’s newest venture: The Tulsi Lemongrass Tea

● How Tima Tea sales are helping to build legacies in Rwanda as well as improve its economy.

Connect with Sara Stender:

● Tima Tea

● 3 Mountains

● Africa Healing Exchange

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Dan Kulenic is the COO of Precision Fermentation. Since it’s founding in 2017, Precision Fermentation has been dedicated to providing real-time monitoring solutions to craft brewers that dramatically enhance their control over the fermentation process. With over 20 years of experience in the brewing industry, Dan is passionate about craft beer and the people that produce it.

Dan joins me today to share how Precision Fermentation got started and how they help brewers improve the quality of their craft while working more efficiently. He explains what the BrewMonitor is and how the data it collects helps brewers ensure brew consistency from batch to batch. He also explains how the system allows brewers to spend more time with their families while monitoring the fermentation process in real-time through the use of technology and artificial intelligence.

This week on Consuming the Craft:

● How Precision Fermentation got started and how they help brewers improve the way they monitor the fermentation process.

● What the BrewMonitor is and how it helps brewers monitor the quality of their fermented brewed products.

● How CBI plans to use the BrewMonitor with our students.

● How the data collected with the BrewMonitor can help brewers ensure brew consistency.

● How the BrewMonitor uses AI technology to alert brewers when their fermentation benchmarks are not met.

● The Booze Clues ‘Hoppy Pale Ale’ surprise.

● What’s next for Precision Fermentation?

Connect with Dan Kulenic:

● Precision Fermentation

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Kimberly Floyd has a Masters degree in Public History with a concentration on Museum Studies from North Carolina State University. She currently serves as the Site Manager at Zebulon B Vance Birthplace as well as the President and Founder of the North Carolina Craft Beverage Museum.

Kimberly joins me today to explain what the NC Craft Beverage Museum is and the projects and programs currently being planned for the museum. She explains her mission for telling the social, cultural, and economic story of North Carolina through the lens of craft beverages and the project ideas she has planned to educate children on the historical culture of our state. We also share a Booze Clues moment with a “purple port surprise” while discussing some of the unusual and taboo museum attendee behaviors Kimberly has seen while travelling the world and critiquing museums.

This week on Consuming the Craft:

● Tips for museum enthusiasts from a museum professional.

● What is the North Carolina Craft Beverage Museum?

● The projects she has collaborated with UNC Greensboro for research and developing programs for the museum.

● Upcoming public access to oral history content.

● The Booze Clues Purple Port Surprise.

● What Kimberly is excited about for the upcoming NC Craft Beverage Museum.

Connect with Kimberly Floyd:

● North Carolina Craft Beverage Museum

● Facebook

● Instagram

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Leah Howard wears a lot of hats. She is the President of the Distillers Association of North Carolina (DANC), a mutual benefit corporation that strives to promote the common business and regulatory interests of businesses in the North Carolina craft distilling industry. She also serves as the CEO of Cultivated Cocktails, a distillery dedicated to creating joy and bringing people together over quality spirits and craft cocktails—and she does it all while being a mom.

Leah joins me today to discuss how the Distillers Association of North Carolina strives to level the playing field for all businesses in the state’s craft distilling industry. She shares the mission and history of the DANC and how it’s working to create parity between beer and wine. She also describes how the North Carolina ABC Commission functions, how their regulations impact local small businesses, and how consumers can support local craft distilleries and businesses in North Carolina.

This week on Consuming the Craft:

● DANC’s campaign to call North Carolina the Incubator of Innovation

● The mission and history of the Distillers Association of North Carolina

● A great way to tie the hands of a small business owner and how distillery regulations have changed since 2019

● North Carolina’s condition as a control state for liquor and alcoholic beverages

● How consumers can help local distilleries and small businesses thrive in Alcoholic Beverage Commission stores

● Creating a parity between beer and wine

● Why no one is more concerned about underage drinking, overserving, and responsible drinking than distilleries

● The state ABC Commission’s point-of-sale system

● Why it’s illegal for distilleries to educate ABC store employees about their products

● Booze Clues: creamy, great-by-the-fire winter snow drink from a local ABC store

Connect with Leah Howard:

● Cultivated Cocktails

● Distillers Association of North Carolina

● Cultivated Cocktails on Instagram

● Cultivated Cocktails on Facebook

● Distillers Association of North Carolina on Facebook

● Distillers Association of North Carolina on Twitter

● Distillers Association of North Carolina on LinkedIn

● Distillers Association of North Carolina on Instagram

● Leah Howard on LinkedIn

● Email: Leah@hhdistillery.com

Consuming the Craft

Thanks for tuning into this week’s episode of the Consuming the Craft Podcast, brought to you by AB Tech’s Craft Beverage Institute of the Southeast. If you enjoyed this episode, please subscribe and leave a review wherever you get your podcasts.

Apple Podcasts | GooglePlay

Be sure to share your favorite episodes on social media to help us reach more craft beverage enthusiasts.

Visit our website to learn more about AB Tech and the Craft Beer Institute of the Southeast.

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If you think non-alcoholics are easy to make and have no future in the market, think again. John Lyda—full-time instructor at and stalwart of A-B Tech’s Craft Beverage Institute of the Southeast and meadmaker extraordinaire—foresees that, as the industry innovates, non-alcoholic liquor will become as popular as their alcoholic counterparts. The industry, John says, will start to explore more flavor-wise, profile-wise, and body-wise in non-alcoholic beer—and that’s something important as people are starting to realize that DUI charges cost a lot of money.

In this episode, John and I discuss non-alcoholic beers, wines, and other beverages, why they’re difficult to make, and why they’re becoming more popular in the market. We describe ethanol’s function as a flavor component in beverages. We also describe how we’re diversifying our curriculum (and toys) at the CBI and explain how the Institute is supporting local breweries, wineries, and cideries.

This week on Consuming the Craft:

● Ethanol and how it marries the flavors in a drink

● Distilling ethanol with a rotary evaporator

● Why making non-alcoholic wine taste good is a feat

● The reason non-alcoholic beer is difficult to make

● No Drink November and the sober-curious movement

● Why John and I love our jobs and how the CBI is supporting local breweries, wineries, and cideries

● Consumers getting more educated in the world of craft beer

● Low ABV drinks and why non-alcoholics are getting more popular

● My seasonal drinking habit and the beer that transcends all time and seasons

Connect with John Lyda:

● John Lyda on LinkedIn

Consuming the Craft

Thanks for tuning into this week’s episode of the Consuming the Craft Podcast, brought to you by AB Tech’s Craft Beverage Institute of the Southeast. If you enjoyed this episode, please subscribe and leave a review wherever you get your podcasts.

Apple Podcasts | GooglePlay

Be sure to share your favorite episodes on social media to help us reach more craft beverage enthusiasts.

To learn more about AB Tech and the Craft Beer Institute of the Southeast, visit our website.

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John Lyda is the master of all-things-brewing. He is a full-time faculty member and instructor at CBI where he shares his wealth of knowledge and experience on brewing, distilling, and fermentation with his students.

John joins me for today’s Booze Clues Special - his favorite type of spirit - tequila. We share our “o-pinas” on tequila and scotch and discuss some of the best-tasting tequila and scotch drinks we’ve enjoyed. We also discuss how CBI aims to help students learn the art of making craft beer, some of the upcoming classes you can participate in, and how we help breweries, distilleries, and companies develop and improve their products.

This week on Consuming the Craft:

● What CBI does to help students learn the art of making craft beer.

● Who the upcoming Stainless Steel Welding class aims to help and what you can expect from taking the class.

● How we help breweries and companies troubleshoot various problems and pain points in their products.

● How we help brewers and distillates develop new products and flavors.

● Our history while working in the brewing industry.

● What makes tequila a high-price product?

● Varying flavor thresholds of certain types of beer.

● Former students returning to CBI to become instructors.

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Dan McConnell is the owner of McConnell Farms, a family-owned farm based in Henderson County, North Carolina. Since its establishment in the 1940s, McConnell Farms has grown and produced a wide variety of crops and livestock. Today, the farm primarily focuses on growing row crops such as strawberries, blackberries, and corn as well as fruit trees. Dan holds a Bachelor’s degree in Horticulture with a special focus on Fruits and Vegetables from North Carolina State University. McConnell Farms is one of our generous donors of fresh-pressed cider that allows our students to learn hands-on how to ferment and develop great-tasting brandy and other adult beverages.

Dan joins me for today’s Booze Clues segment and discusses why life’s too short to drink bad brandy. We discuss how consumers can change the flavor profile of various wines and brandies by adding a fruit juice ice cube to their beverage. Dan explains the “variety trials” at his farm and how they are creating new heirloom fruits for consumers. We also discuss why consumers want smaller apples than in previous years when he expects to see high-yield harvests from his fruit trees and the real reason why Johnny Appleseed started planting apple trees.

This week on Consuming the Craft:

● Changing the flavor profile of adult beverages with fruit juice ice cubes.

● Tasting “a winner” of the peach variety trials at McConnell Farms.

● Distilled spirits with figs.

● CBI’s experiment with concentrating ginger.

● Marrying apricots, peaches, and other fruits to create heirloom fruits.

● Why consumers want smaller fruits.

● When to expect high yields from fruit tree crops.

Connect with Dan McConnell:

● McConnell Farms

● McConnellFarms@BellSouth.net

● (828) 692-2819

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It’s a sad time in the brewing industry. Bill (William) Coors, an executive at Coors Brewing Company, recently passed away at the age of 102. So, as John Lyda and I tip our glasses to remember the great Bill Coors, we share our thoughts on proper beer filtration methods and brewing styles.

John joins me to discuss “lazy brewing” and the brilliant marketing strategy behind the New England Style IPA beers. John shares his concerns about New England’s style and filtration methods and why he believes they should adopt better methods. I share why I believe their filtration method is a brilliant marketing strategy and the ying-yang balancing act of achieving optimal bitterness levels. We also share our thoughts on experiencing Brut IPA, and I learn an important lesson on what “dusty yeast” is and how it impacts the clarity of your brew.

This week on Consuming the Craft:

● Remembering Bill Coors and his amazing accomplishments in the beer brewing industry.

● Why John believes New England Style beers practice “lazy brewing’ techniques.

● Why your filtration method matters when brewing beer.

● Why I believe New England IPA’s beer style is a brilliant marketing strategy.

● Experiencing Brut IPA beer.

● Balancing beer bitterness in your beer finish.

● What ‘dusty yeast’ means?

● How dusty yeast impacts a beer’s clarity.

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This week on Consuming the Craft, John joins me to scratch the ‘beer-y itch’ and discuss all things related to lite beer. We dive deep into the history of lite beer and share who really invented the golden elixir. We discuss the process of reducing calories in beer, why lite beer was originally created, and the characteristics of the best-selling beer in the world. We also share our most and least favorite beer and wine choices and how to infuse your favorite flavors into vodka.

This week on Consuming the Craft:

● Who invented lite beer?

● How to reduce the number of calories in beer.

● Why lite beer was originally created.

● The best-selling beer in the world and the characteristics that make it great.

● Our most and least favorite beers and wines.

● How to infuse flavors into vodka at home.

● Deconstructing beer to create new flavor recipes.

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Ian McHarg is the Herald of Hops; the Leader of Lupulin at Country Malt Group. With over 100 years of combined brewery and brewing experience as well as 11 warehouses across North America, the group is committed to providing a wide range of quality ingredients and excellent service throughout the craft beverage industry.

Ian joins me today to discuss the State of Brew-Union and share his analysis of the Hops Report. He explains why European hop harvest yields are low for 2019 while those in the Northern Hemisphere, particularly the United States, are above average. We also discuss why now is the time for brewers to consider contracting their hops to external producers as well as the Han Solo of Hops - a.k.a. Cryogenic hops - and the cryogenic process of separating noble hops from the lupulin.

This week on Consuming the Craft:

● Why malt is the backbone of craft beer.

● The state of hop harvest yields in the United States.

● The state of the European hop harvest and what caused the decrease in yields.

● What is force majeure and should brewers expect it from European hop producers?

● Why Ian encourages brewers to contract their hops for 2019 - and what that entails.

● How the source of your water impacts the taste of your product.

● Hopped vodka and the interesting “experience” of tasting it.

● The balancing act involved in creating hopped vodka.

● Cryo hops, noble hops, and the cryogenic process.

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Greg Hill is a Certified Cicerone and the Production Director at Urban Orchard Cider, a family-owned and operated craft cider producer based in Asheville, NC. Since it’s launch in 2015 at the Craft Beer Rising event, the company has gained multiple awards and recognition including taking First Place as the Best Place to Drink Cider in America in 2017 by Food & Wine Magazine. In addition to crafting some of the best tasting cider in the country, the company frequently holds events at their West Asheville and new South Slope locations.

Greg joins me today to discuss Urban Orchard’s newest location and the type of cider beverages they currently have on tap. We discuss their unique dry ciders and their process for using different yeast varieties to achieve various flavor profiles unattainable by other cider producers. We also discuss their carbonation process and how they achieve their champagne-like bubbles, as well as their new flavors such as the blueberry-flavored Blue Monday and jalapeno-infused Hopaleno.

This week on Consuming the Craft:

● Urban Orchard’s newest location and the variety of beverages currently on tap.

● How they make their blueberry lager.

● Their unique dry ciders and how they use different varieties of yeast to achieve different flavor profiles.

● What is flocculation?

● Their carbonation process and how they achieve champagne-like bubbles.

● Why he enjoys teaching at CBI.

● New flavors the Urban Orchard Cider is currently working on.

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Chris Reedy is the Director of Food, Beverage, and Natural Products at NC BioNetwork. NC BioNetwork offers educational and lab resources, courses, and training programs that impact the economic and workforce development within the biotechnology, biomanufacturing, and life sciences industries across North Carolina. Chris is responsible for providing leadership and administrative oversight for statewide programs and resources.

Chris joins me today to discuss the Food Safety Modernization Act and what brewers and alcohol producers need to know to comply with the new FDA policies. He explains the difference between good brewing practices and good manufacturing practices, what producers should consider when storing and reusing spent grain, and how producers can determine when it’s time to conduct a hazard analysis to comply with FDA standards. We also discuss the difference between micro-toxins and aflatoxins and the long-term health effects of excessive aflatoxin consumption.

This week on Consuming the Craft:

● What brewers and producers need to know about the Food Safety Modernization Act

● The difference between good brewing practices and good, current manufacturing practices.

● What breweries and producers can do with spent grain while being compliant with the new FDA standards.

● Proper storage of spent grain under the new policy.

● Chemical and physical contaminants to consider when storing or reusing spent grain.

● When producers need to conduct a hazard analysis according to the new FDA standards.

● What aflatoxins are, how they lead to bottle gushing, and the long-term health effects of human consumption.

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Beau Evers is the Account Manager at Crosby Hops Farms. Founded in 1900 by Albert and Mary Crosby, Crosby Hops is the leading grower, manufacturer, and processor of top-quality hops. The family farm consists of 160 acres of rich soil in Willamette Valley, Oregon. They are certified Salmon-Safe growers and Certified B Corp suppliers with an unwavering commitment to quality, sustainability, innovation, and community.

Beau joins me today to discuss the magical spice of beer hops and the trends he has noticed among consumers. We discuss the exciting new flavors and varieties that are expected to hit the market in the near future, such as marijuana-inspired beer varieties, beer schnapps, and beer whiskey. We also discuss how the marijuana industry is causing an interesting and positive disruption across many industries as well as our predictions on how it will affect the share market and the future of the hops industry.

This week on Consuming the Craft:

● New flavors and varieties of beer hops expected to hit the market.

● Predicted trends for the average pound per barrel of hops produced.

● Upcoming New Zealand experimental beer hop varieties.

● Older beer hop varieties making a comeback at breweries.

● Challenges farmers face regarding naturally occurring cross-pollination of hops in the field.

● The amount of money currently being invested in the New Zealand hop industry.

● New beverages breweries are currently experimenting with such as beer schnapps and beer whiskey.

● The various beverages people are exploring and experimenting with hops.

● Beau’s prediction for the future of the hops industry.

● Marijuana-inspired beer varieties.

● The impact that marijuana has made on the hops industry and share market.

● The current trend of consumers drinking wine, spirits, and beer.

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Max Fann is the Co-Owner and Chairman of Inbox Beverage and a Brewing and Fermentation Program alumni of A-B Tech’s Craft Beverage Institute of the Southeast. After completing the program, Max when on to become a brewer and Wood Cellarman at Wicked Weed Brewery, where he eventually became the Lead Pub Brewer and Research & Brand Development Brewer. With his knowledge from the Craft Beverage Institute and his pursuit of an MBA from LSU, Max wanted to create a faster and easier way to build a beverage production space, and the Inbox Beverage company was born.

Today, Max joins me to share how the program at AB Tech helped him in his career and the many networking opportunities it offers. He reveals the innovative idea behind his new business and how the Inbox Beverage company will help customers set up and produce from their new brewing spaces. He also shares the options available and how the Inbox Beverage container will help small brewers and craft beverage businesses throughout the industry.

This week on Consuming the Craft:

● How the program at A-B Technical Institute helped Max achieve success in the industry

● The many networking opportunities students have access to through the program

● Booze Clues: Buffalo Trace - Kentucky Bourbon Straight Whiskey

● The idea behind Inbox Beverage

● How will the company help customers of Inbox Beverage to produce a quality product

● The flexibility of the Inbox Beverage product

● How the Inbox Beverage container will help small brewers

Connect with Max Fann:

● Inbox Beverage

● Email: info@inboxbeverage.com

● Max Fann on LinkedIn

This episode is brought to you by…

McConnell Farms - Taste the Way You Remember. Enjoy homemade ciders and ice cream made from only the best products on the market. Visit the McConnell Farms website to learn more about our seasonal inventory and the delicious creations you can make with our homegrown produce.

Consuming the Craft

Thanks for tuning into this week’s episode of the Consuming the Craft Podcast, brought to you by AB Tech’s Craft Beverage Institute of the Southeast. If you enjoyed this episode, please subscribe and leave a review wherever you get your podcasts.

Apple Podcasts | GooglePlay

Be sure to share your favorite episodes on social media to help us reach more craft beverage enthusiasts.

Visit our website to learn more about AB Tech and the Craft Beer Institute of the Southeast.

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After graduating with a degree in Environmental Design in Architecture from North Carolina State University, Palmer Fox found himself in an early-life crisis. He always had a knack for entrepreneurship when he was young, and spending his life in front of a drafting board didn’t sound so appealing. So, after some soul-searching in Asheville—and falling in love with the mountains—Palmer found himself in craft beverages learning how to do prohibition-era cocktails. He soon became the Bar Program Director for The Bull and Beggar. Later, in the wake of COVID-19, Palmer found an opportunity to combine environmental action, entrepreneurship, and expertise in the F&B industry to found ClimateHound, the first science-backed global certification for carbon-neutral food and beverage businesses.

Palmer joins me today to discuss how ClimateHound is helping food and beverage businesses reduce their climate impact and become carbon neutral. He explains why the food and beverage industry can’t be carbonless and how carbon offsetting helps restaurants and beverage companies become carbon neutral. Palmer also outlines ClimateHound’s process for working with F&B businesses and underscores the best environmental action anyone can take for the planet.

This week on Consuming the Craft:

● What ClimateHound is and how they’re helping food and beverage businesses reduce their carbon impact

● Palmer’s journey in entrepreneurship and his passion for environmental action

● How Palmer came up with the idea of building a carbon certification firm for food and beverage businesses

● How restaurants can become carbon neutral

● How the ClimateHound carbon certification works for restaurants and beverage companies

● How staying carbon neutral benefits food and beverage companies

● How a distillery is reducing its carbon impact by using solar energy

● Booze Clues: It’s what happens if whiskey and rum had a baby

● Why the food and beverage industry needs to have a dedicated carbon certification firm

Connect with Palmer Fox:

● ClimateHound

● ClimateHound on Instagram

● Palmer Fox on LinkedIn

This episode is brought to you by…

McConnell Farms - Taste the Way You Remember. Enjoy homemade ciders and ice cream made from only the best produce on the market. Visit the McConnell Farms website to learn more about our seasonal inventory and delicious creations you can make with our homegrown produce.

Consuming the Craft

Thanks for tuning into this week’s episode of the Consuming the Craft Podcast, brought to you by AB Tech’s Craft Beverage Institute of the Southeast. If you enjoyed this episode, please subscribe and leave a review wherever you get your podcasts.

Apple Podcasts | GooglePlay

Be sure to share your favorite episodes on social media to help us reach more craft beverage enthusiasts.

To learn more about AB Tech and the Craft Beer Institute of the Southeast, visit our website.

View Details

After graduating with a degree in Environmental Design in Architecture from North Carolina State University, Palmer Fox found himself in an early-life crisis. He always had a knack for entrepreneurship when he was young, and spending his life in front of a drafting board didn’t sound so appealing. So, after some soul-searching in Asheville—and falling in love with the mountains—Palmer found himself in craft beverages learning how to do prohibition-era cocktails. He soon became the Bar Program Director for The Bull and Beggar. Later, in the wake of COVID-19, Palmer found an opportunity to combine environmental action, entrepreneurship, and expertise in the F&B industry to found ClimateHound, the first science-backed global certification for carbon-neutral food and beverage businesses.

Palmer joins me today to discuss how ClimateHound is helping food and beverage businesses reduce their climate impact and become carbon neutral. He explains why the food and beverage industry can’t be carbonless and how carbon offsetting helps restaurants and beverage companies become carbon neutral. Palmer also outlines ClimateHound’s process for working with F&B businesses and underscores the best environmental action anyone can take for the planet.

This week on Consuming the Craft:

● What ClimateHound is and how they’re helping food and beverage businesses reduce their carbon impact

● Palmer’s journey in entrepreneurship and his passion for environmental action

● How Palmer came up with the idea of building a carbon certification firm for food and beverage businesses

● How restaurants can become carbon neutral

● How the ClimateHound carbon certification works for restaurants and beverage companies

● How staying carbon neutral benefits food and beverage companies

● How a distillery is reducing its carbon impact by using solar energy

● Booze Clues: It’s what happens if whiskey and rum had a baby

● Why the food and beverage industry needs to have a dedicated carbon certification firm

Connect with Palmer Fox:

● ClimateHound

● ClimateHound on Instagram

● Palmer Fox on LinkedIn

This episode is brought to you by…

McConnell Farms - Taste the Way You Remember. Enjoy homemade ciders and ice cream made from only the best produce on the market. Visit the McConnell Farms website to learn more about our seasonal inventory and delicious creations you can make with our homegrown produce.

Consuming the Craft

Thanks for tuning into this week’s episode of the Consuming the Craft Podcast, brought to you by AB Tech’s Craft Beverage Institute of the Southeast. If you enjoyed this episode, please subscribe and leave a review wherever you get your podcasts.

Apple Podcasts | GooglePlay

Be sure to share your favorite episodes on social media to help us reach more craft beverage enthusiasts.

To learn more about AB Tech and the Craft Beer Institute of the Southeast, visit our website.

View Details

As a young man, Kevin Sondey followed The Grateful Dead's rock band to learn about music and himself. The Grateful Dead not only provided him with great music—but also introduced him to craft brews. Kevin is a stalwart of the craft beverage industry, having worked in several market niches, from distilling and brewing to kombucha and ginger beer; as the Production Manager of Ginger's Revenge, Kevin focused on supporting his team in efficiently creating quality products.

Kevin joins me today to share how The Grateful Dead introduced him to the world of craft brewing and the journey that followed. He shares his professional background and experience in brewing. We also discussed his break from the brewing industry and how working as a credentialed therapist in behavioral health served him in leadership roles. He also describes his experience working with a kombucha company and discusses his current work at Ginger's Revenge.

This week on Consuming the Craft:

● The micro-brewery boom of the 90s and how following The Grateful Dead introduced Kevin to craft beer and the craft beverage industry

● Kevin’s brewing and distillation stint at Dogfish Head

● The difference between a distillery and a production-style brewing company

● Behavioral health, the burn-out period, and why Kevin returned to the craft beverage industry

● Kevin’s work at Highland and Catawba and his foray into kombucha brewing

● The learning curve involved in transitioning from beer to kombucha scouby

● Scaling the kombucha process

● Booze Clues: Sarilla’s carbonated tea

● Kevin’s work at Ginger’s Revenge

● Mocktails, non-alcoholic drinks, and the sober movement

Connect with Kevin Sondey :

● Ginger’s Revenge

● Ginger’s Revenge on Instagram

● Ginger’s Revenge on Facebook

This episode is brought to you by…

McConnell Farms - Taste the Way You Remember. Enjoy homemade ciders and ice cream made from only the best produce on the market. Visit the McConnell Farms website to learn more about our seasonal inventory and delicious creations you can make with our homegrown produce.

Consuming the Craft

Thanks for tuning into this week’s episode of the Consuming the Craft Podcast, brought to you by AB Tech’s Craft Beverage Institute of the Southeast. If you enjoyed this episode, please subscribe and leave a review wherever you get your podcasts.

Apple Podcasts | GooglePlay

Be sure to share your favorite episodes on social media to help us reach more craft beverage enthusiasts.

Visit our website to learn more about AB Tech and the Craft Beer Institute of the Southeast.

View Details

As a young man, Kevin Sondey followed The Grateful Dead's rock band to learn about music and himself. The Grateful Dead not only provided him with great music—but also introduced him to craft brews. Kevin is a stalwart of the craft beverage industry, having worked in several market niches, from distilling and brewing to kombucha and ginger beer; as the Production Manager of Ginger's Revenge, Kevin focused on supporting his team in efficiently creating quality products.

Kevin joins me today to share how The Grateful Dead introduced him to the world of craft brewing and the journey that followed. He shares his professional background and experience in brewing. We also discussed his break from the brewing industry and how working as a credentialed therapist in behavioral health served him in leadership roles. He also describes his experience working with a kombucha company and discusses his current work at Ginger's Revenge.

This week on Consuming the Craft:

● The micro-brewery boom of the 90s and how following The Grateful Dead introduced Kevin to craft beer and the craft beverage industry

● Kevin’s brewing and distillation stint at Dogfish Head

● The difference between a distillery and a production-style brewing company

● Behavioral health, the burn-out period, and why Kevin returned to the craft beverage industry

● Kevin’s work at Highland and Catawba and his foray into kombucha brewing

● The learning curve involved in transitioning from beer to kombucha scouby

● Scaling the kombucha process

● Booze Clues: Sarilla’s carbonated tea

● Kevin’s work at Ginger’s Revenge

● Mocktails, non-alcoholic drinks, and the sober movement

Connect with Kevin Sondey :

● Ginger’s Revenge

● Ginger’s Revenge on Instagram

● Ginger’s Revenge on Facebook

This episode is brought to you by…

McConnell Farms - Taste the Way You Remember. Enjoy homemade ciders and ice cream made from only the best produce on the market. Visit the McConnell Farms website to learn more about our seasonal inventory and delicious creations you can make with our homegrown produce.

Consuming the Craft

Thanks for tuning into this week’s episode of the Consuming the Craft Podcast, brought to you by AB Tech’s Craft Beverage Institute of the Southeast. If you enjoyed this episode, please subscribe and leave a review wherever you get your podcasts.

Apple Podcasts | GooglePlay

Be sure to share your favorite episodes on social media to help us reach more craft beverage enthusiasts.

Visit our website to learn more about AB Tech and the Craft Beer Institute of the Southeast.

View Details

Sara Stender Delaney came to the Craft Beverage Institute of the Southeast at A-B Tech with a vision—an idea she wanted to morph and mold into something new: draft tea. A working mother in Asheville, Sara wanted more fun, healthy, nonalcoholic options in the Beer City. Since then, she has put her skills, passion, and determination into creating Sarilla, an award-winning nonalcoholic beverage available in cans and kegs and made with organic, fair-trade Rwandan tea. Sara is also the founder of Africa Healing Exchange, a nonprofit organization that helps survivors of the Rwandan Genocide heal from trauma.

Sara joins me today to share her ‘purpose first, products second’ vision and her mission to make a positive impact on the world through Sarilla. She describes how the Sarilla brand and team have grown. She explains why she checks for an area’s water pH before moving into a new facility. She discusses her hopes to show other entrepreneurs how to make a positive change in people's lives while growing a brand. She details the challenges involved in getting your products in a grocery chain. Sara also ruminates on the future of Sarilla and highlights the company’s efforts to go beyond product by using its brand as a platform to inspire young women and girls.

This week on Consuming the Craft:

● Sarilla’s mission and how it’s making a positive impact on the world

● How the Sarilla team has grown

● The new Sarilla tea packaging and Sara’s favorite Sarilla drink

● Learning the nuances of consumer behavior and how products represent values

● Booze Clues: a drink with creamy-clean mouth feel versus my local grocery store’s brand

● The difference between distilled water and spring water

● The dangers of growing a company too fast

● The future of Sarilla and how they’re growing their business model

Connect with Sara Stender Delaney:

● Sarilla

● Africa Healing Exchange

● Sarilla on LinkedIn

● Sarilla on Instagram

● Sarilla on Facebook

● Sarilla on YouTube

● Sara Stender Delaney on LinkedIn

Consuming the Craft

Thanks for tuning into this week’s episode of the Consuming the Craft Podcast, brought to you by AB Tech’s Craft Beverage Institute of the Southeast. If you enjoyed this episode, please subscribe and leave a review wherever you get your podcasts.

Apple Podcasts | GooglePlay

Be sure to share your favorite episodes on social media to help us reach more craft beverage enthusiasts.

To learn more about AB Tech and the Craft Beer Institute of the Southeast, visit our website.

View Details

Sara Stender Delaney came to the Craft Beverage Institute of the Southeast at A-B Tech with a vision—an idea she wanted to morph and mold into something new: draft tea. A working mother in Asheville, Sara wanted more fun, healthy, nonalcoholic options in the Beer City. Since then, she has put her skills, passion, and determination into creating Sarilla, an award-winning nonalcoholic beverage available in cans and kegs and made with organic, fair-trade Rwandan tea. Sara is also the founder of Africa Healing Exchange, a nonprofit organization that helps survivors of the Rwandan Genocide heal from trauma.

Sara joins me today to share her ‘purpose first, products second’ vision and her mission to make a positive impact on the world through Sarilla. She describes how the Sarilla brand and team have grown. She explains why she checks for an area’s water pH before moving into a new facility. She discusses her hopes to show other entrepreneurs how to make a positive change in people's lives while growing a brand. She details the challenges involved in getting your products in a grocery chain. Sara also ruminates on the future of Sarilla and highlights the company’s efforts to go beyond product by using its brand as a platform to inspire young women and girls.

This week on Consuming the Craft:

● Sarilla’s mission and how it’s making a positive impact on the world

● How the Sarilla team has grown

● The new Sarilla tea packaging and Sara’s favorite Sarilla drink

● Learning the nuances of consumer behavior and how products represent values

● Booze Clues: a drink with creamy-clean mouth feel versus my local grocery store’s brand

● The difference between distilled water and spring water

● The dangers of growing a company too fast

● The future of Sarilla and how they’re growing their business model

Connect with Sara Stender Delaney:

● Sarilla

● Africa Healing Exchange

● Sarilla on LinkedIn

● Sarilla on Instagram

● Sarilla on Facebook

● Sarilla on YouTube

● Sara Stender Delaney on LinkedIn

Consuming the Craft

Thanks for tuning into this week’s episode of the Consuming the Craft Podcast, brought to you by AB Tech’s Craft Beverage Institute of the Southeast. If you enjoyed this episode, please subscribe and leave a review wherever you get your podcasts.

Apple Podcasts | GooglePlay

Be sure to share your favorite episodes on social media to help us reach more craft beverage enthusiasts.

To learn more about AB Tech and the Craft Beer Institute of the Southeast, visit our website.

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John Lyda is a full-time faculty member at AB Tech and is the thumb that grasps the educational hammer in our Brewing, Distillation, and Fermentation program. It’s the first two-year accredited degree in the country that gives students an Associate’s of Applied Science in Distillation and Fermentation. After working at The Highland Brewing Co. for over 20 years, John took his passion and applied it to teaching at the Craft Beverage Institute.

Today, John and I discuss the evolution of the Craft Beverage Institute and how he has been an essential part of directing the curriculum. We explore how interest from international students has added more products to the program and the exciting capstone projects our students have created. We share why a two-year degree is an advantage compared to going straight into the industry and give examples of how our students' careers have benefited. We also explain how the degree covers the business aspects of brewing and the networking opportunities people gain when completing the program.

This week on Consuming the Craft:

● How John has been instrumental in directing the program

● The surprising emergence of Hard Seltzer and its inclusion in the program

● How the CBI degree program is structured

● Why international interest has encouraged diversification of the program curriculum

● The capstone projects students complete

● Booze Clues: Negroni

● Why the CBI two-year degree is an advantage in the beverage industry

● How the training has benefited the careers of past students

● How the program helps put people on the entrepreneurial track

● The networking opportunities students gain when completing the program

This episode is brought to you by…

McConnell Farms - Taste the Way You Remember. Enjoy homemade ciders and ice cream made from only the best produce on the market. Visit the McConnell Farms website to learn more about our seasonal inventory and delicious creations you can make with our homegrown produce.

Consuming the Craft

Thanks for tuning into this week’s episode of the Consuming the Craft Podcast, brought to you by AB Tech’s Craft Beverage Institute of the Southeast. If you enjoyed this episode, please subscribe and leave a review wherever you get your podcasts.

Apple Podcasts | GooglePlay

Be sure to share your favorite episodes on social media to help us reach more craft beverage enthusiasts.

To learn more about AB Tech and the Craft Beer Institute of the Southeast, visit our website.

View Details

How much beer do you need to entertain a room full of friends and family? How many kegs would you need to throw your next get-together or party? While the answer to these questions relies on many different factors, the short answer is…it depends.

How big is the keg?

This week, I discuss how to determine the number of beer kegs you will need to throw your next party or get-together. I explain why kegs come in various shapes and sizes and discuss some of the key factors you need to consider when determining how many kegs to purchase to entertain your guests. I discuss the difference between a pin-lock keg versus a ball-lock keg and how a Cornelius Keg is significantly larger than a Mini Keg. I also break down the math to help you determine how many glasses or cans of beer you can expect from each keg size and share some of the best practices for storing your kegs leading up to your big event.

This week on Consuming the Craft:

● Breaking down the various keg shapes and sizes

● Factors to consider when determining how many kegs you need

● Pin-lock kegs vs Ball-lock kegs

● Cornelius kegs vs Mini kegs vs half barrels

● Doing the math: determining how many glasses or cans of beer you’ll get from each keg size

● Which is cheaper: buying bottles of beer vs buying kegs

● Comparing US keg sizes vs foreign import keg sizes

● Best practices for proper keg storage before your event

Consuming the Craft

Thanks for tuning into this week’s episode of the Consuming the Craft Podcast, brought to you by AB Tech’s Craft Beverage Institute of the Southeast. If you enjoyed this episode, please subscribe and leave a review wherever you get your podcasts.

Apple Podcasts | GooglePlay

Be sure to share your favorite episodes on social media to help us reach more craft beverage enthusiasts.

Visit our website to learn more about AB Tech and the Craft Beer Institute of the Southeast.

View Details

I often take on the task of trying exotic spirits, weird and wonderful flavors of craft beer, and new products in the beverage industry. You may be familiar with wheat bourbon, but perhaps less so with wheat whiskey. Today, I try a Kentucky straight wheat whiskey, which is underserved in our industry.

In today’s Booze Bits, I sample Bernheim Original Wheat Whiskey and see how wheat changes the flavor profile. I explore the sensory analysis of the product and how the whiskey would work in mixed drinks. I also share how the whiskey performed in our taste tests against other products and the best way to serve Berheim’s Original Wheat Whiskey.

This week on Consuming the Craft:

● The ingredients used in Bernheim Original Wheat Whiskey

● How wheat changes the flavor of whiskey

● The experience of wheat whiskey on the palate

● How to use this whiskey in mixed drinks

● How this wheat whiskey performed in our taste tests against other samples

● The best ways to serve this whiskey

Resources Mentioned:

● Bernheim Original Wheat Whiskey

Consuming the Craft

Thanks for tuning into this week’s episode of the Consuming the Craft Podcast, brought to you by AB Tech’s Craft Beverage Institute of the Southeast. If you enjoyed this episode, please subscribe and leave a review wherever you get your podcasts.

Apple Podcasts | GooglePlay

Be sure to share your favorite episodes on social media to help us reach more craft beverage enthusiasts.

To learn more about AB Tech and the Craft Beer Institute of the Southeast, visit our website.

View Details

What does it take to become a great mazer? Or brewmaster? Or winemaker? John Lyda—full-time instructor at A-B Tech’s Craft Beverage Institute of the Southeast and meadmaker extraordinaire—says that the key is playing around with the different flavors your raw materials can give you. He’s brought a bottle of mead he found all the way from Denmark to demonstrate what he means.

In this Booze Bits episode, John and I have a bottle of mead from the Danish company Dansk Mjød, and discuss mead making. We discuss how Game of Thrones and Vikings revived interest in mead. We also highlight why we need to support bees and beekeepers and outline the key ingredients of quality mead.

This week on Consuming the Craft:

● Tasting the Dansk Mjød mead from Denmark

● The revival of mead

● Honey conspiracy, hive collapse, and the inflated price of honey

● What gives mead different flavors

● The study of growing grapes and the key to being a great mazer

● The bottle of mead that should be named Michael

● Giving mead to newlyweds

Connect with John Lyda:

● John Lyda on LinkedIn

Consuming the Craft

Thanks for tuning into this week’s episode of the Consuming the Craft Podcast, brought to you by AB Tech’s Craft Beverage Institute of the Southeast. If you enjoyed this episode, please subscribe and leave a review wherever you get your podcasts.

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When Lauren Turpin was in high school, she always thought about opening a sports bar or beer place, though she wasn’t sure where the interest came from. She later graduated from Babson College and worked in corporate America. But, while completing a Master’s in Information Science at UNC Chapel Hill, Lauren became interested in wine. She was inspired to write a business plan for an urban winery and, when the opportunity to turn that plan into a reality presented itself, Lauren jumped at the chance and co-founded Pleb Urban Winery in Asheville, North Carolina.

Lauren joins me today to share her journey to launching Pleb Urban Winery. She recounts how she became passionate about wine and why she chose to establish Pleb Urban Winery in Asheville. She discusses the challenges of finding a business partner. She also explains why an urban winery can be confusing for some drinkers and, for Booze Clues, drinks a pillar of the beer community to prepare her for harvest time.

This week on Consuming the Craft:

Lauren’s professional and educational background
How Lauren became interested in wine while working in corporate America
Why Lauren chose to build Pleb Urban Winery in Asheville, North Carolina
How Lauren met her business partner
Pleb Urban Winery’s expansion
Booze Clues: A pillar of the beer community
How people discover wine and the evolution of the wine drinker
Serving draft wine and why an urban winery can be confusing for some drinkers
How Pleb Urban Winery adapted through COVID-19

Connect with Lauren Turpin:

Pleb Urban Winery
Pleb Urban Winery on Instagram

Consuming the Craft

Thanks for tuning into this week’s episode of the Consuming the Craft Podcast, brought to you by AB Tech’s Craft Beverage Institute of the Southeast. If you enjoyed this episode, please subscribe and leave a review wherever you get your podcasts.

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Greg Hill has a deep passion for learning. Greg—the Head Cider Maker and Production Director at the Urban Orchard Co. in Asheville—is one of the first graduating cohorts of A-B Tech’s Craft Beverage Institute program. He completed a Master’s in Education and Training and is currently working on a Ph.D. in Education and Training. A lifelong learner, Greg believes that standardizing education and training can help increase the progress of the craft beverage industry.

Greg joins me today to discuss how he’s working to lead community colleges toward standardizing education to improve the craft beer industry. He explains the differences between the ways community colleges and universities educate and train professional craft brewers. He also shares his thought process for hiring brewers and underscores the importance of seeking further education in a field you’re passionate about.

This week on Consuming the Craft:

● Greg’s background, his experience at A-B Tech, and his work as Head Cider Maker

● His dissertation on standardizing the education of brewers

● The role of community colleges in improving the craft beverage industry

● Why standardizing education can improve the craft beverage industry

● The responsibility of educators in producing professionals for the craft beverage industry

● Why hands-on learning in the craft brewer industry is as important as classroom instruction

● Bringing non-brewing skills, work experience, and education into the craft beverage industry

● The power of networking

● Booze Clues: aging cider like fine wine and a drink of straight wheat whiskey

Connect with Greg Hill:

● Urban Orchard Cider Co.

● Urban Orchard Cider Co. on Facebook

● Urban Orchard Cider Co. on Twitter

Consuming the Craft

Thanks for tuning into this week’s episode of the Consuming the Craft Podcast, brought to you by AB Tech’s Craft Beverage Institute of the Southeast. If you enjoyed this episode, please subscribe and leave a review wherever you get your podcasts.

Apple Podcasts | GooglePlay

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Visit our website to learn more about AB Tech and the Craft Beer Institute of the Southeast.

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Pop quiz: the shape of a drinking glass can affect the flavor and aroma of liquor—fact or fiction? John Lyda and I put this question to the test.

The brewmaster extraordinaire, John Lyda, is the former Sr. Vice President of Highland Brewing Co. and current full-time instructor at A-B Tech’s Craft Beverage Institute of the Southeast. He is highly regarded in Asheville for introducing the community to different beer styles that would lay the foundations of the Beer City.

In this episode that John and I have been planning for a couple of semesters, we share a bottle of Lurgashall Mead Vintage 2004 and describe how different glassware affect a drink’s aroma and flavor. We briefly discuss the history of mead and how it’s made. We explain how the variety of honey impacts the taste of mead, reveal the mean age of the students at the CBI, and describe how drinking liquor can affect your vocal register.

This week on Consuming the Craft:

● Booze Clues: A bottle of special reserve mead from Sussex, England

● Our 2021 Gold Award from the NC NPR

● Volatile organic compounds and how glassware affects the taste of liquor

● Different glassware for different kinds of wine

● The history of mead and how it’s made

● The mean age of students at the Craft Beverage Institute

● How the type and variety of honey affect the final taste of mead

● How wine and spirits affect your vocal register

Connect with John Lyda:

● John Lyda on LinkedIn

Consuming the Craft

Thanks for tuning into this week’s episode of the Consuming the Craft Podcast, brought to you by AB Tech’s Craft Beverage Institute of the Southeast. If you enjoyed this episode, please subscribe and leave a review wherever you get your podcasts.

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To learn more about AB Tech and the Craft Beer Institute of the Southeast, visit our website.

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The man of the hour, John Lyda, is an instructor at A-B Tech’s Craft Beverage Institute of the Southeast. Before joining the program’s faculty, John served as Senior VP and Brewmaster at Highland Brewing Co. But after more than two decades of working with the company, John—who was pivotal in laying the foundations of the Beer City—thought it was time to pass along his knowledge to the next generation of local brewers.

John joins me today to discuss why great welding work is important to craft brewer businesses. He describes what a good, food-grade weld looks like from the inside and out. He tries the Mountain Dew Hard Baja Blast Zero Sugar drink with me and discusses the recent collaborations between soft drinks companies and the hard beverage industry.

This week on Consuming the Craft:

● Booze Clues: Mountain Dew Hard Baja Blast Zero Sugar

● Why I drink diet Mountain Dew

● Collaborations in the ready-to-drink business and companies getting into the hard beverage market

● The birthplace of Mountain Dew

● Why people need to be careful with the Mountain Dew Hard Baja Blast Zero Sugar

● John’s passion for welding

● Why the ability to recognize a good weld is important to the craft brewing industry

● Gas tungsten arc welding and making a food-grade weld for tanks and containers

Connect with John Lyda:

● John Lyda on LinkedIn

Consuming the Craft

Thanks for tuning into this week’s episode of the Consuming the Craft Podcast, brought to you by AB Tech’s Craft Beverage Institute of the Southeast. If you enjoyed this episode, please subscribe and leave a review wherever you get your podcasts.

Apple Podcasts | GooglePlay

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To learn more about AB Tech and the Craft Beer Institute of the Southeast, visit our website.

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Mike Roberts used to hate beer while he was in university. It wasn’t until he had a taste of pilsner during a visit to Prague that he had an epiphany: the drink tasted phenomenal, and Mike knew he fell in love. Fast forward to today, and Mike serves as the Craft Solutions Facilitator at Cru Brewing Systems and boasts 15 years of brewing experience. Before joining Cru Brewing Systems, Mike worked with several other companies, including Old Yale Brewing in Canada and Mountain Goat Beer in Australia—two companies that saw rapid growth during Mike’s stint with them.

Mike joins me today to describe the brewing systems solution Cru offers and share how he fell in love with pilsen, despite hating beer while he was in university. He explains how the science, chemistry, and nuance behind brewing keep you interested and learning forever. He also highlights why craft lager is a test of a brewer’s skills and underscores why feedback plays an important role in the industry.

This week on Consuming the Craft:

● Cru Brewing Systems, their work, and how they’re innovating at the Craft Brewers Conference

● The crazy modulations Cru Brewing Systems can do at the brewing house

● How Mike got started in the craft brewery industry

● The crazy pours at the Czech Republic and how Mike fell in love with beer

● The time Mike took remote education while working two full-time jobs

● Why feedback is important in the brewery industry

● Mike’s epiphany drink and why craft lager is a test of a brewer’s skills

Connect with Mike Roberts:

● Cru Brewing Systems

● Cru Brewing Systems on Instagram

● Cru Brewing Systems on Facebook

● Mike Roberts on LinkedIn

Consuming the Craft

Thanks for tuning into this week’s episode of the Consuming the Craft Podcast, brought to you by AB Tech’s Craft Beverage Institute of the Southeast. If you enjoyed this episode, please subscribe and leave a review wherever you get your podcasts.

Apple Podcasts | GooglePlay

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To learn more about AB Tech and the Craft Beer Institute of the Southeast, visit our website.

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Max Fann is the Co-owner and Chairman of Inbox Beverage, a company making innovations in the industry by building and distributing breweries, wineries, and distilleries in shipping containers. Max is an alumnus of A-B Tech’s Craft Beverage Institute of the Southeast. After graduating from the Fermentation program, Max went on to work as a brewer at Wicked Weed Brewing—eventually becoming its Research and Brand Development Brewer.

Max joins us in this episode to discuss how Inbox Beverage is innovating water treatment systems. He also shares some of the interesting innovations he has seen at the Craft Beverage Conference in Minneapolis, Minnesota.

This week on Consuming the Craft:

● The Inbox Beverage company and how they’re innovating water treatment systems

● How much water breweries typically use and why the industry needs to be a steward of the environment

● Barrel-aging and packaging innovations and other amazing things from the Craft Beverage Conference

Resources Mentioned:

● Craftpeak

Connect with Max Fann:

● Inbox Beverage

● Max Fann on LinkedIn

● Email: max@inboxbeverage.com

Consuming the Craft

Thanks for tuning into this week’s episode of the Consuming the Craft Podcast, brought to you by AB Tech’s Craft Beverage Institute of the Southeast. If you enjoyed this episode, please subscribe and leave a review wherever you get your podcasts.

Apple Podcasts | GooglePlay

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To learn more about AB Tech and the Craft Beer Institute of the Southeast, visit our website.

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While we have varying degrees of knowledge and education in the industry, some things—such as accuracy, cleaning, and sanitation—need to follow standards. This is an idea Karen “Kay” Gonzalez—an alumnus of the ABTech Craft Beverage Institute of the Southeast program—agrees on. Being mindful of accuracy, Kay notes, is what made her brewery succeed well. And she’s right—to be a successful brewer in the industry, you have to have a mind for perfection.

In this episode, Kay and I discuss the accuracy and perfection required to meet industry standards. We also dissect the wonderful things to see and do at the Craft Brewers Conference.

“Everything in moderation.” - Kay Gonzalez

This week on Consuming the Craft:

● Kay’s trip from Asheville to the Craft Brewers Conference

● The refresher courses Kay and her team took at the CBC

● Craft brewery industry standards and why you need to be a perfectionist when working in the industry

● How COVID-19 has changed brewers’ perspectives on cleaning and sanitation

● The Beer Queen of Bavaria and other interesting things to see at the CBC

Connect with Kay Gonzalez:

● Oklawaha Brewing Company

● Oklawaha Brewing Company on Facebook

● Oklawaha Brewing Company on Instagram

● Kay Gonzalez on Instagram

Consuming the Craft

Thanks for tuning into this week’s episode of the Consuming the Craft Podcast, brought to you by AB Tech’s Craft Beverage Institute of the Southeast. If you enjoyed this episode, please subscribe and leave a review wherever you get your podcasts.

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To learn more about AB Tech and the Craft Beer Institute of the Southeast, visit our website.

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John “Laser” Lazarovic is an alumnus of the Craft Beverage Institute of the Southeast. Before studying at ABTech, John was in the culinary world and only did some home brewing on the side for fun. He later graduated with the class of ‘21 and interned at the Oklawaha Brewing Company in Henderson, North Carolina. Today, John works at Turgua Brewing Co., a brewery based in Fairview, North Carolina.

John joins us today to describe his time at ABTech’s Craft Beverage Institute of the Southeast. He discusses the expansion plans of Turgua Brewing Co. and the products they offer. He explains how Turgua Brewing Co. began in its founder’s garage. He also reveals what drinks he’s currently fond of and shares his observations of recent trends in the industry.

“Going to a bottle shop and trying to sell a product is competing with everybody.” - John Lazarovic

This week on Consuming the Craft:

● John’s time at ABTech’s Craft Beverage Institute of the Southeast

● Why brewing requires a hands-on learning approach

● Why John and Turgua Brewing are in the Craft Beverage Conference

● Turgua Brewing’s history and expansion plans

● Why organic growth is the best way to scale a brewery

● John’s culinary background and how the CBI program launched his career in craft brewery

● His internship at the Oklawaha Brewery in Hendersonville

● What John is drinking right now and how the program informed his taste for beer

● John’s insight on ready-to-drink products and non-alcoholic beverages

Connect with John Lazarovic:

● Turgua Brewing

Consuming the Craft

Thanks for tuning into this week’s episode of the Consuming the Craft Podcast, brought to you by AB Tech’s Craft Beverage Institute of the Southeast. If you enjoyed this episode, please subscribe and leave a review wherever you get your podcasts.

Apple Podcasts | GooglePlay

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To learn more about AB Tech and the Craft Beer Institute of the Southeast, visit our website.

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Mike Fuller is a master brewer at Kite Hill Brewing Co. at Clemson City in South Carolina. After graduating from ABTech’s Craft Beverage Institute of the Southeast program, Mike spent nine years in Asheville, North Carolina working in several breweries, including Oskar Blues and DSSOLVR. Later, Mike dreamed of going to Clemson to give the city its first brewery—a dream he would soon realize by working with Kite Hill Brewing Co.

Mike joins us today to discuss his career journey after graduating from the program. He shares the history of Kite Hill Brewing Co. and what Clemson City is like. He describes his internship experience at Oskar Blues Brewery and his stint as a fly fishing guide. He also discusses how DSSOLVR adapted during the COVID-19 pandemic and highlights how CBI has prepared him for where he is in his career today.

“From actual brewing to doing business and brewhouse development, I am able to use the base that I developed through CBI’s program where I’m currently at in my career.” - Mike Fuller

This week on Consuming the Craft:

● The history of Kite Hill Brewing Co.

● Mike’s background and journey to Kite Hill Brewing Co.

● His internship at Oskar Blues Brewery

● Mike’s return to Asheville and stint as a fly fishing guide

● Innovation in the craft brewery industry amid the COVID-19 pandemic

● How the CBI program prepared Mike for the challenges of the brewery industry

Connect with Mike Fuller:

● Kite Hill Brewing Co.

● Kite Hill Brewing Co. on Instagram

● Kite Hill Brewing Co. on Facebook

Consuming the Craft

Thanks for tuning into this week’s episode of the Consuming the Craft Podcast, brought to you by AB Tech’s Craft Beverage Institute of the Southeast. If you enjoyed this episode, please subscribe and leave a review wherever you get your podcasts.

Apple Podcasts | GooglePlay

Be sure to share your favorite episodes on social media to help us reach more craft beverage enthusiasts.

To learn more about AB Tech and the Craft Beer Institute of the Southeast, visit our website.

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Andrew Boyd is the President of Blue Label Packaging Company, a printing and packaging company dedicated to translating the spirit of their clients’ businesses into labels and packaging. As the President of Blue Label, Andrew is passionate about well-designed business processes and upholding the company’s high service standards to customers.

Andrew joins me today to discuss printing, packaging, and labeling for craft breweries. He describes his background and how he got started in printing and packaging. He explains how Blue Label Packaging responded to increasing demand driven by COVID-19 and how they pivoted their operations during the pandemic. Andrew also highlights the importance of packaging and underscores the joys of being a label-printing company for the craft brewery industry.

“We’re elevating the brewery industry, so it’s only fair that the packaging matches where we’re headed.” - Andrew Boyd

This week on Consuming the Craft:

● Andrew’s background and how he got into printing and packaging

● How Blue Label Packaging met the needs of craft breweries

● Why craft brewery is a strange market to get into

● How the COVID-19 pandemic impacted Blue Label Packaging’s business

● The limited release methodology

● “Engi-nerding” and brewing equipment manufacturers

Connect with Andrew Boyd:

● Blue Label Packaging

● Blue Label Packaging on LinkedIn

● Blue Label Packaging on Instagram

● Blue Label Packaging on Facebook

● Blue Label Packaging on Twitter

● Andrew Boyd on LinkedIn

Consuming the Craft

Thanks for tuning into this week’s episode of the Consuming the Craft Podcast, brought to you by AB Tech’s Craft Beverage Institute of the Southeast. If you enjoyed this episode, please subscribe and leave a review wherever you get your podcasts.

Apple Podcasts | GooglePlay

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To learn more about AB Tech and the Craft Beer Institute of the Southeast, visit our website.

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Rebecca Murphy has a Bachelor's degree in English Language and Literature from Eastern Michigan University, a Master's Degree in Physical Therapy from Western Carolina University, and an Associate in Applied Science from A-B Technical Community College in Brewing, Distillation, and Fermentation. A former Army Engineer, Rebecca has moved on from building and blowing things up to drinking professionally and doing very careful math as Head of Product Development of Two Trees Distilling Co. in Fletcher, NC.

Rebecca joins me to share news on upcoming craft cocktails from Two Trees and why the company chooses to do both a spirit and malt-based product line. We sample a Kernza whiskey while discussing the innovative methods Two Trees uses to age whiskey. Rebecca shares the sustainable practices of the company and the unique properties of the new Kernza grain that is taking the industry by storm. She also reveals the new Moon Chasers that will be hitting shelves soon and her process when developing new products.

This week on Consuming the Craft:

● New craft beverage products that Two Trees is working on

● Why Two Trees are doing spirit and malt-based product lines

● Booze Clues: Kernza Whiskey

● The innovative ways that Two Trees ages their whiskey

● How the company is using sustainable practices for their wood aging

● The unique properties of the new Kernza grain

● Coming soon: New Moon Chasers

● The process of developing a new product

Resources Mentioned:

● CBI035 - The Meandering Path that Leads to Brewing and Being a Female Brewer with Rebecca Murphy

Connect with Rebecca Murphy:

● Two Trees Distilling Co.

● Two Trees Distilling Co. on LinkedIn

● Two Trees Distilling Co. on Instagram

● Two Trees Distilling Co. on Facebook

This episode is brought to you by…

McConnell Farms - Taste the Way You Remember. Enjoy homemade ciders and ice cream made from only the best produce on the market. Visit the McConnell Farms website to learn more about our seasonal inventory and delicious creations you can make with our homegrown produce.

Consuming the Craft

Thanks for tuning into this week’s episode of the Consuming the Craft Podcast, brought to you by AB Tech’s Craft Beverage Institute of the Southeast. If you enjoyed this episode, please subscribe and leave a review wherever you get your podcasts.

Apple Podcasts | GooglePlay

Be sure to share your favorite episodes on social media to help us reach more craft beverage enthusiasts.

To learn more about AB Tech and the Craft Beer Institute of the Southeast, visit our website.

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Max Fann is the Co-Owner and Chairman of Inbox Beverage and a Brewing and Fermentation Program alumni of A-B Tech’s Craft Beverage Institute of the Southeast. After completing the program, Max when on to become a brewer and Wood Cellarman at Wicked Weed Brewery, where he eventually became the Lead Pub Brewer and Research & Brand Development Brewer. With his knowledge from the Craft Beverage Institute and his pursuit of an MBA from LSU, Max wanted to create a faster and easier way to build a beverage production space, and the Inbox Beverage company was born.

Today, Max joins me to share how the program at AB Tech helped him in his career and the many networking opportunities it offers. He reveals the innovative idea behind his new business and how the Inbox Beverage company will help customers set up and produce from their new brewing spaces. He also shares the different options available and how the Inbox Beverage container will help small brewers and craft beverage businesses throughout the industry.

This week on Consuming the Craft:

● How the program at A-B Technical Institute helped Max achieve success in the industry

● The many networking opportunities students have access to through the program

● Booze Clues: Buffalo Trace - Kentucky Bourbon Straight Whiskey

● The idea behind Inbox Beverage

● How the company will help customers of Inbox Beverage to produce a quality product

● The flexibility of the Inbox Beverage product

● How the Inbox Beverage container will help small brewers

Connect with Max Fann:

● Inbox Beverage

● Email: info@inboxbeverage.com

● Max Fann on LinkedIn

This episode is brought to you by…

McConnell Farms - Taste the Way You Remember. Enjoy homemade ciders and ice cream made from only the best produce on the market. Visit the McConnell Farms website to learn more about our seasonal inventory and delicious creations you can make with our homegrown produce.

Consuming the Craft

Thanks for tuning into this week’s episode of the Consuming the Craft Podcast, brought to you by AB Tech’s Craft Beverage Institute of the Southeast. If you enjoyed this episode, please subscribe and leave a review wherever you get your podcasts.

Apple Podcasts | GooglePlay

Be sure to share your favorite episodes on social media to help us reach more craft beverage enthusiasts.

To learn more about AB Tech and the Craft Beer Institute of the Southeast, visit our website.

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Kimberly Floyd is Co-Founder and Executive Director for the North Carolina Craft Beverage Museum. She also currently serves as the Site Manager at the Zebulon B Vance Birthplace State Historic Site. She has a Master's degree in Public History with a concentration on Museum Studies from North Carolina State University and a Bachelor’s degree in History from Meredith College. Kimberly has worked in the public history field for over 14 years and is part of the team working to bring the North Carolina Craft Beverage Museum to life. The museum aims to preserve and interpret the state's craft beverage story and how it plays a pivotal role in the community today.

Today, Kimberly joins me to share information on the unique model of the North Carolina Beverage Museum and new exhibits that will be opening soon. She reveals plans for a traveling exhibition and where it will be featured. She also shares her experiences from running a beer workshop at the North Carolina Museums Council conference and how the museum changes the thinking behind artifacts.

This week on Consuming the Craft:

● The unique model for the North Carolina Craft Beverage Museum

● New exhibits opening at the museum

● Plans for a traveling exhibition, how it works, and where it will be seen

● Kimberly’s passion for history and how she became part of the Craft Beverage Museum

● A beer workshop that Kimberly led at the North Carolina Museums Council conference

● How the museum is changing the way people think about craft beverage artifacts

Resources Mentioned:

● Koi Pond Brewery

● Goat Island Bottle Shop

Connect with Kimberly Floyd:

● North Carolina Craft Beverage Museum

● Email: info@ncbevmuseum.com

● North Carolina Craft Beverage Museum on Instagram

● North Carolina Craft Beverage Museum on Facebook

● North Carolina Craft Beverage Museum on Twitter

● Kimberly Floyd on LinkedIn

Consuming the Craft

Thanks for tuning into this week’s episode of the Consuming the Craft Podcast, brought to you by AB Tech’s Craft Beverage Institute of the Southeast. If you enjoyed this episode, please subscribe and leave a review wherever you get your podcasts.

Apple Podcasts | GooglePlay

Be sure to share your favorite episodes on social media to help us reach more craft beverage enthusiasts.

To learn more about AB Tech and the Craft Beer Institute of the Southeast, visit our website.

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John Lyda is a full-time faculty member at AB Tech and is the thumb that grasps the educational hammer in our Brewing, Distillation, and Fermentation program. It’s the first two-year accredited degree in the country that gives students an Associate’s of Applied Science in Distillation and Fermentation. After working at The Highland Brewing Co. for over 20 years, John took his passion and applied it to teaching at the Craft Beverage Institute.

Today, John and I discuss the evolution of the Craft Beverage Institute and how he has been an essential part of directing the curriculum. We explore how interest from international students has added more products to the program and the exciting capstone projects our students have created. We share why a two-year degree is an advantage compared to going straight into the industry and give examples of how our students' careers have benefited. We also explain how the degree covers the business aspects of brewing and the networking opportunities people gain when completing the program.

This week on Consuming the Craft:

● How John has been instrumental in directing the program

● The surprising emergence of Hard Seltzer and its inclusion in the program

● How the CBI degree program is structured

● Why international interest has encouraged diversification of the program curriculum

● The capstone projects students complete

● Booze Clues: Negroni

● Why the CBI two-year degree is an advantage in the beverage industry

● How the training has benefited the careers of past students

● How the program helps put people on the entrepreneurial track

● The networking opportunities students gain when completing the program

This episode is brought to you by…

McConnell Farms - Taste the Way You Remember. Enjoy homemade ciders and ice cream made from only the best produce on the market. Visit the McConnell Farms website to learn more about our seasonal inventory and delicious creations you can make with our homegrown produce.

Consuming the Craft

Thanks for tuning into this week’s episode of the Consuming the Craft Podcast, brought to you by AB Tech’s Craft Beverage Institute of the Southeast. If you enjoyed this episode, please subscribe and leave a review wherever you get your podcasts.

Apple Podcasts | GooglePlay

Be sure to share your favorite episodes on social media to help us reach more craft beverage enthusiasts.

To learn more about AB Tech and the Craft Beer Institute of the Southeast, visit our website.

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Johnny Knowles is the Head Brewer, Distiller, and jack-of-all-trades at Rye Knot Brewery, Distillery, and Pub. A Craft Beverage Institute alumni, Johnny was an EMT before starting in the industry as a bartender. The brewing bug bit, and he has been working on the production side of the business ever since.

Today, Johnny shares his many roles within the Rye Knot Brewery, Distillery, and Pub. He shares the best things about the AB Tech program, the unique way he found out about it, and the job opportunities in the beverage industry. He shares how a bad bike accident affected him but how it didn’t take away his love of bikes. He also lays out the fantastic range of drinks offered at the Rye Knot Pub and the incredible food on offer to pair perfectly with those drinks.

This week on Consuming the Craft:

● The many hats that Johnny wears at Rye Knot

● How Johnny found out about the program at AB Tech

● What he enjoyed most about the program

● The early drinks that inspired Johnny’s interest in craft brewing

● New elements added to the program since Johnny graduated

● Job opportunities the AB Tech program opens up for participants

● How a severe bike accident affected Johnny but didn’t dampen his love of bikes

● The vast range of beers and spirits available from Rye Knot

● The incredible food served at the Rye Knot Pub

Connect with Johnny Knowles:

● Rye Knot Brewery Distillery and Pub

● Rye Knot Brewery Distillery and Pub on Instagram

● Rye Knot Brewery Distillery on Facebook

● Johnny Knowles on LinkedIn

This episode is brought to you by…

McConnell Farms - Taste the Way You Remember. Enjoy homemade ciders and ice cream made from only the best produce on the market. Visit the McConnell Farms website to learn more about our seasonal inventory and delicious creations you can make with our homegrown produce.

Consuming the Craft

Thanks for tuning into this week’s episode of the Consuming the Craft Podcast, brought to you by AB Tech’s Craft Beverage Institute of the Southeast. If you enjoyed this episode, please subscribe and leave a review wherever you get your podcasts.

Apple Podcasts | GooglePlay

Be sure to share your favorite episodes on social media to help us reach more craft beverage enthusiasts.

To learn more about AB Tech and the Craft Beer Institute of the Southeast, visit our website.

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I often take on the task of trying exotic spirits, weird and wonderful flavors of craft beer, and new products in the beverage industry. You may be familiar with wheat bourbon, but perhaps less so with wheat whiskey. Today, I try a Kentucky straight wheat whiskey, which is underserved in our industry.

In today’s Booze Bits, I sample Bernheim Original Wheat Whiskey and see how wheat changes the flavor profile. I explore the sensory analysis of the product and how the whiskey would work in mixed drinks. I also share how the whiskey performed in our taste tests against other products and the best way to serve Berheim’s Original Wheat Whiskey.

This week on Consuming the Craft:

● The ingredients used in Bernheim Original Wheat Whiskey

● How wheat changes the flavor of whiskey

● The experience of wheat whiskey on the palate

● How to use this whiskey in mixed drinks

● How this wheat whiskey performed in our taste tests against other samples

● The best ways to serve this whiskey

Resources Mentioned:

● Bernheim Original Wheat Whiskey

Consuming the Craft

Thanks for tuning into this week’s episode of the Consuming the Craft Podcast, brought to you by AB Tech’s Craft Beverage Institute of the Southeast. If you enjoyed this episode, please subscribe and leave a review wherever you get your podcasts.

Apple Podcasts | GooglePlay

Be sure to share your favorite episodes on social media to help us reach more craft beverage enthusiasts.

To learn more about AB Tech and the Craft Beer Institute of the Southeast, visit our website.

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Tina Hoffert is an A-B Tech’s Craft Beverage Institute of the Southeast alumni and Brewer at the North Belgian Brewing Company. She holds a Bachelor’s degree in Biology from East Carolina University, and following a career in the pharmaceutical industry, Tina moved into the brewing business. Prior to working with the North Belgian Brewing Company, Tina worked with local craft brewers, Catawba Brewing Company. Currently, she is continuing her booze education at the Heriot-Watt University of Edinburgh, studying for her Master’s degree.

Today, Tina joins me to share her journey from the pharmaceutical industry into the craft brewing business. She reveals the job opportunities that opened up to her after graduating from A-B Tech’s Craft Beverage Institute. We explore the latest hazy spirits trend and how this affects the flavor profiles of the finished products. We discuss the wonder of fortified wines, the following significant trends in craft beer, and what is coming to the ready-to-drink market. We also sample some of McClintock Distilling Co.’s Matchstick Straight Bourbon.

This week on Consuming the Craft:

● Tina’s journey from the pharmaceutical industry into craft brewing

● The job opportunities Tina found after completing her education at A-B Tech

● Booze Clues: McClintock Distilling Co. Matchstick Straight Bourbon

● The new hazy spirits trend and how it will affect the flavors of the finished product

● What we believe will be the next big trend in craft beer

● The wonder of fortified wines

● What Tina enjoyed about her time at A-B Tech and what can be added to the program

● The challenges in producing hard seltzers

● The exciting new products coming to the ready-to-drink market

Connect with Tina Hoffert:

● New Belgium Brewing Company

● New Belgium Brewing Company on LinkedIn

● New Belgium Brewing Company on Instagram

● New Belgium Brewing Company on Twitter

● Tina Hoffert on LinkedIn

This episode is brought to you by…

McConnell Farms - Taste the Way You Remember. Enjoy homemade ciders and ice cream made from only the best produce on the market. Visit the McConnell Farms website to learn more about our seasonal inventory and delicious creations you can make with our homegrown produce.

Consuming the Craft

Thanks for tuning into this week’s episode of the Consuming the Craft Podcast, brought to you by AB Tech’s Craft Beverage Institute of the Southeast. If you enjoyed this episode, please subscribe and leave a review wherever you get your podcasts.

Apple Podcasts | GooglePlay

Be sure to share your favorite episodes on social media to help us reach more craft beverage enthusiasts.

To learn more about AB Tech and the Craft Beer Institute of the Southeast, visit our website.

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A-B Tech’s Craft Beverage Institute of the Southeast alumni, Karen (Kay) Gonzalez, joins me to share her experiences during her month-long trip to Mexico. She reveals the main flavor characteristics of the beers she tried and what she missed about American beer. We discuss why Mexico is one of the leading rum producers and what it’s like to bring diversity to the brewing industry. Kay shares the new recipes she is working on and tips for anyone wanting to start a craft brewing company. And in our Booze Clues segment, Kay and I sample Two Trees Rye Bourbon.

This week on Consuming the Craft:

● The beers Kay sampled during her month-long trip to Mexico

● The main characteristics Kay noticed about the beverages she tried

● Why Mexico is one of the leading producers of rum in the world

● How Kay’s company is bringing diversity to the brewing industry

● Booze Clues: Two Trees Rye Bourbon

● What Kay missed about American beer during her visit

● The current challenges with Aluminium supply in the brewery industry

● New recipes that Kay is developing

● Advice for anyone thinking of starting a craft brewing business

● Future plans for Kay in the brewing business

Connect with Kay Gonzalez:

● Oklawaha Brewing Company

● Oklawaha Brewing Company on Facebook

● Oklawaha Brewing Company on Instagram

This episode is brought to you by…

McConnell Farms - Taste the Way You Remember. Enjoy homemade ciders and ice cream made from only the best produce on the market. Visit the McConnell Farms website to learn more about our seasonal inventory and delicious creations you can make with our homegrown produce.

Consuming the Craft

Thanks for tuning into this week’s episode of the Consuming the Craft Podcast, brought to you by AB Tech’s Craft Beverage Institute of the Southeast. If you enjoyed this episode, please subscribe and leave a review wherever you get your podcasts.

Be sure to share your favorite episodes on social media to help us reach more craft beverage enthusiasts.

To learn more about AB Tech and the Craft Beer Institute of the Southeast, visit our website.

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I am often tasked with trying unusual spirits, exotic flavors of craft beer, and new and exciting products in the beverage industry. Today I sample something that those of you in the Chicago area will know very well… and you probably have a love-hate relationship with this particular spirit.

Today, I explore the unusual and distinctive flavor of the bäsk liquor, Jeppson’s Malört. I share the interesting history of the spirit and how it is made. Sampling the flavor palate and unusual fragrance of Jeppson’s Malört, I suggest some possible uses in mixed drinks. I also share how this incredibly bitter spirit is a ‘rite of passage' for Chicago drinkers and how the liquor is seeing a resurgence throughout the US and Europe.

This week on Consuming the Craft:

● The history behind Jeppson’s Malört

● How Jeppson’s Malört is made

● The unusual fragrance of the spirit

● How Jeppson’s Malört plays on the palate

● Possible uses for mixed drinks with this spirit

● The resurgence of Jeppson’s Malört in the market

Resources Mentioned:

● Jeppson’s Malört

This episode is brought to you by…

McConnell Farms - Taste the Way You Remember. Enjoy homemade ciders and ice cream made from only the best produce on the market. Visit the McConnell Farms website to learn more about our seasonal inventory and the delicious creations you can make with our homegrown produce.

Consuming the Craft

Thanks for tuning into this week’s episode of the Consuming the Craft Podcast, brought to you by AB Tech’s Craft Beverage Institute of the Southeast. If you enjoyed this episode, please subscribe and leave a review wherever you get your podcasts.

Be sure to share your favorite episodes on social media to help us reach more craft beverage enthusiasts.

To learn more about AB Tech and the Craft Beer Institute of the Southeast, visit our website.

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Chad Slagle is the Co-Founder of Two Trees Distilling Co. and Chief Executive Officer of Two Trees Beverage Co. Inc. As a serial entrepreneur, Chad has been an innovator and inventor in the fitness, technology, and beverage industries since 2005. He is the co-inventor of the rapid whiskey aging technology utilized at the Two Trees Distilling Company and has worked as the head of product development for the company since its inception in 2018.

Chad joins me to share the journey of the Two Trees Beverage Company into the ready-to-drink market. He shares insights into perfecting the taste profile of a new hard seltzer and shares what it was like to work with the people on TV show, Moonshiners. He reveals some new products that his team is working on at Two Trees. Chad also shares the plan for rolling out the new product to stores and what the future holds for Two Trees.

This week on Consuming the Craft:

● The diversification of Two Trees from distillation into the RTD (Ready To Drink) market

● The process of perfecting the taste of the new hard seltzer

● Appearing on and working with the people on the Moonshiners TV show

● New products that the team is working on at Two Trees

● Booze Clues: Two Trees Bourbon Barrel Aged Seltzer

● The product rollout plan for the new Two Trees hard seltzer

● Future plans for the Two Trees Beverage Company

Resources Mentioned:

● Two Trees Bourbon Barrel Aged Seltzer

Connect with Chad Slagle:

● Two Trees Distilling Co.

● Two Trees Distilling Co. on LinkedIn

● Two Trees Distilling Co. on Instagram

● Two Trees Distilling Co. on Facebook

● Chad Slagle on LinkedIn

● Chad Slagle on Twitter

This episode is brought to you by…

McConnell Farms - Taste the Way You Remember. Enjoy homemade ciders and ice cream made from only the best produce on the market. Visit the McConnell Farms website to learn more about our seasonal inventory and delicious creations you can make with our homegrown produce.

Consuming the Craft

Thanks for tuning into this week’s episode of the Consuming the Craft Podcast, brought to you by AB Tech’s Craft Beverage Institute of the Southeast. If you enjoyed this episode, please subscribe and leave a review wherever you get your podcasts.

Be sure to share your favorite episodes on social media to help us reach more craft beverage enthusiasts.

To learn more about AB Tech and the Craft Beer Institute of the Southeast, visit our website.

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John Lyda is my cohort in arms at the Craft Beverage Institute of the Southeast. After working as the Senior Vice President and Brewmaster at The Highland Brewing Co. for over 20 years, John took his passion to the next level and began teaching at the Craft Beverage Institute as a Brewing, Distillation, and Fermentation Instructor.

John joins me for today’s Booze Bits to discuss vegetable-based spirits and shine a spotlight on a delicious, potato-based liquor called Aquavit. We taste the incredible Norwegian cask-matured beverage and explore the unusual nose and palate experience. We also share how you can use this Norwegian spirit to create unique cocktails and which foods would pair well with Aquavit.

This week on Consuming the Craft:

● Working with vegetable-based spirits

● Booze Bits: Norwegian Cask Matured Aquavit from LINIE

● The unusual nose and palate journey of Aquavit

● How Aquavit can make traditional cocktails more unique

● Foods that would pair well with the Aquavit

Resources Mentioned:

● Norwegian Cask Matured Aquavit from LINIE

● Copita Nosing Glasses

Consuming the Craft

Thanks for tuning into this week’s episode of the Consuming the Craft Podcast, brought to you by AB Tech’s Craft Beverage Institute of the Southeast. If you enjoyed this episode, please subscribe and leave a review wherever you get your podcasts.

Be sure to share your favorite episodes on social media to help us reach more craft beverage enthusiasts.

To learn more about AB Tech and the Craft Beer Institute of the Southeast, visit our website.

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Stephen Daniels is the Food and Beverage Business Development and Sales Manager at Filtrox, North America. He holds a Bachelor of Science in Business Administration and Management from the University of North Carolina at Chapel Hill and an Associate's Degree in Viticulture and Enology from Walla Walla Community College. He is a filtration expert at Filtrox, working on innovative filtration technologies for the beverage industry.

Today, Stephen joins me to discuss all things filtration, including the latest media from Filtrox that removes TCA. We explore why many filter presses and filter sheets get a bad reputation and the benefits of good depth media filtration technology. Stephen shares how you can create haze stability for a consistent product and what’s next in the filtration industry. He also shares his thoughts on hard seltzers and the importance of shelf life and stability in your finished product.

This week on Consuming the Craft:

● A new filtration media from Filtrox that removes TCA

● Why many filter sheets and filter presses have a terrible reputation

● The benefits of depth media filtration technology

● Creating haze stability for consistency in the finished product

● Booze Clues: Vermouth Barrel-Aged Aphrodisia (Pyment) - Superstition Meadery

● Booze Clues: Matchstick Straight Bourbon - McClintock Distilling

● What’s next in the filtration industry

● Is Hard Seltzer here to stay

● The importance of shelf-life and stability

Resources Mentioned:

● FIBRAFIX TX-R for TCA Removal

Connect with Stephen Daniels:

● Filtrox Website

● Filtrox on LinkedIn

● Filtrox on Instagram

● Filtrox on Facebook

● Filtrox on Twitter

● Stephen Daniels on LinkedIn

Consuming the Craft

Thanks for tuning into this week’s episode of the Consuming the Craft Podcast, brought to you by AB Tech’s Craft Beverage Institute of the Southeast. If you enjoyed this episode, please subscribe and leave a review wherever you get your podcasts.

Be sure to share your favorite episodes on social media to help us reach more craft beverage enthusiasts.

To learn more about AB Tech and the Craft Beer Institute of the Southeast, visit our website.

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Chall Gray is the founder of three companies with experience in hospitality, real estate, and entrepreneurship. His Slings & Arrows Consulting bar projects have been featured in The Wall Street Journal, The New York Times, the Whiskey Advocate, and more. Chall is the co-owner and Booze Jockey of the acclaimed local bar, Little Jumbo in Asheville, NC, and the author of The Cocktail Bar: Notes for an Owner & Operator, covering everything from choosing an initial bar concept to the day-to-day business operations of running a bar.

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CBI026 - The Big Little Jumbo in the Room and Running a Cocktail Bar with Chall Gray Chall Gray is an entrepreneur, author, and handsome athlete extraordinaire. His passion for mixology and cocktai

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CBI037 - Instant-Aging and Rewriting the Brewing Book with Chad Slagle

Chad Slagle is one of the co-founders of the Two Trees Distilling Co. based in Fletcher, N.C. A Black Mountain native, Chad loves innovation and technology and incorporates that into the unique business model at Two Trees. Following an appearance on the Discovery Channel program "Moonshiners," Chad and his longtime friend Mort took their instant-aging invention to the next level when they started the company. Using the "Whiskey Time Machine," they create a whiskey that has the taste of barrel-aged spirits in just one day.

Today, Chad discusses his unique journey into the distilling world and shares the lowdown on what he and his team are working on right now. He explains how the company is moving into beers, wines, and other products and the exciting new flavors they are developing. He shares how new markets are opening up for American Whiskey and how his company is managing the changes. He also discusses the new avenues opening up in craft beverages and how Two Trees reduces its products' environmental impact.

This week on Consuming the Craft:

Products that Chad and his team are working on at Two Trees Distilling
Adventures in Distilling: How Chad started in the distilling business and how Two Trees went from spirits to beers
What's next for Chad and the Two Trees Distilling Co.
Unique products and flavors you can expect from Chad's team
Booze Clues: Don't Be Mean To People - A Golden Rule Saison. Ponysaurus Brewing Co.
The new markets opening up for American whiskey and other new avenues in the craft beverage industry
How Two Trees Distilling is reducing their environmental impact

Connect with Chad Slagle:

Two Trees Distilling Website
Two Trees Distilling on Instagram
Two Trees Distilling on Facebook
Chad Slagle on LinkedIn
Chad Slagle on Twitter

This episode is brought to you by…

McConnell Farms - Taste the Way You Remember. Enjoy homemade ciders and ice cream made from only the best produce on the market. Visit the McConnell Farms website to learn more about our seasonal inventory and delicious creations you can make with our homegrown produce.

Thanks for tuning into today’s episode of Consuming the Craft. If you enjoyed this episode, head over to Apple Podcasts and subscribe so you never miss an episode. Don’t forget to leave us a review to help us reach even more craft beverage enthusiasts!

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CBI026 - The Big Little Jumbo in the Room and Running a Cocktail Bar with Chall Gray

Chall Gray is an entrepreneur, author, and handsome athlete extraordinaire. His passion for mixology and cocktail has translated into Little Jumbo, a cocktail bar in Asheville, North Carolina, which he co-owns. He is also the Creative Lead for Slings & Arrows Consulting, an organization that helps their clients with everything from bar conceptualization to menu formulation. In response to the lack of books about bar operation, Chall authored The Cocktail Bar: Notes For an Owner and Operator. Chall is also a Founding Producer and Board Member of Asheville’s The Magnetic Theater, a not-for-profit theater in the River Arts District.

Chall joins me in today’s episode to share his thoughts and ideas on starting and running a cocktail bar. He explains why he decided to write The Cocktail Bar and shares his experiences in writing it. He highlights how hiring a consultant can save a bar owner thousands of dollars. He reveals why he loves running a bar and explains why he always orders a Sazerac. He also shares his insights on the rise of ready-to-drink booze and the possible effects of marijuana legalization on the craft beer industry.

This week on Consuming the Craft:

Why Chall puts a lot of thought and effort into hiring and training staff for his cocktail bar, Little Jumbo
The importance of hiring for culture, attitude, and professionalism
How Chall maintains the quality of the cocktails in Little Jumbo
Chall’s experience with writing The Cocktail Bar
The power of hiring a consultant when opening a cocktail bar
What it takes to be a good bar operator
Booze Clues: summer plum sweetness
Why Chall orders a Sazerac first whenever he visits other cocktail bars
The rise of ready-to-drink cocktails
A bit of Prohibition history and why London is the epicenter of the cocktail world
The effects of the legalization of marijuana on the craft beer industry

Connect with Chall Gray:

Little Jumbo Bar
Slings & Arrows Consulting
Little Jumbo Bar on Twitter
Little Jumbo Bar on Facebook
Little Jumbo Bar on Instagram
Chall Gray on LinkedIn

This episode is brought to you by…

McConnell Farms - Taste the Way You Remember. Enjoy homemade ciders and ice cream made from only the best produce on the market. Visit the McConnell Farms website to learn more about our seasonal inventory and delicious creations you can make with our homegrown produce.

Thanks for tuning into today’s episode of Consuming the Craft. If you enjoyed this episode, head over to Apple Podcasts and subscribe so you never miss an episode. Don’t forget to leave us a review to help us reach even more craft beverage enthusiasts!

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CBI029 - The Secret Life of Tea and How to Pour the Perfect Cup with Jessie Dean

Jessie Dean is a West Asheville mom and traveler who’s on a mission to create the best cups of tea using locally-sourced ingredients. Steeped by the desire to promote a local culture of tea, Jessie founded the Asheville Tea Company in 2015. The company spearheads a farm-to-teacup movement by partnering with local and regional farms, highlighting the full flavors of Asheville and Southern Appalachia.

Jessie joins me today to explain how to make the perfect cup of tea. She shares some tips and tricks on setting the perfect water temperature without using tea thermometers. She reveals the biggest problem that persists in the tea industry and what the Asheville Tea Company is doing to address it. She shares how traveling inspires her to make unique tea blends and describes how to make a cup of loose tea. She also shares her advice to people who want to get to know tea better, as well as some tips on pairing food and tea.

This week on Consuming the Craft:

The stigma about tea
Tips for a better cup of tea
The perfect temperature and steeping time for green and black tea
Why you shouldn’t steep longer if you want a stronger cup
Jessie’s Lemon Yaupon Blend
The tea industry’s biggest problem and why the Asheville Tea Company doesn’t use additives in their blends
Booze Clues: Not Too Early For Scotch
The difference that water makes on a cup of tea
The best way to store tea
The inspirations behind the Asheville Tea Company’s blends
How to make a cup of loose leaf tea
Jessie’s advice to people who want to explore tea
How to pair food and tea

Connect with Jessie Dean:

Asheville Tea Company
Asheville Tea Company on Facebook
Asheville Tea Company on Instagram
Asheville Tea Company on Pinterest
Jessie Dean on LinkedIn

This episode is brought to you by…

McConnell Farms - Taste the Way You Remember. Enjoy homemade ciders and ice cream made from only the best produce on the market. Visit the McConnell Farms website to learn more about our seasonal inventory and delicious creations you can make with our homegrown produce.

Thanks for tuning into today’s episode of Consuming the Craft. If you enjoyed this episode, head over to Apple Podcasts and subscribe so you never miss an episode. Don’t forget to leave us a review to help us reach even more craft beverage enthusiasts!

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CBI030 - The Politics of Yeast and the Art and Science of Winemaking with Shruthi Dhoopati

Shruthi Dhoopati, the young winemaker extraordinaire, was once a Political Science student at the University of North Carolina at Chapel Hill. Shruthi was first introduced to wine while she was working at a restaurant while doing her undergrad. This first meeting evolved into visits to and interning for producers, and soon she was studying in France for her Masters in Viticulture and Enology at Montpellier SupAgro. Today, Shruthi works as a winemaker and vineyard manager at Addison Farms.

Shruthi joins me today to share her adventures in the world of winemaking. She discusses how she pivoted from studying political science for her undergrad to studying wine in France. She defines and differentiates viticulture and enology, and shares her approach to winemaking. She illustrates how sensitive grapes are to the soil where they’re planted and why white wine is more challenging to make. She also reveals the varieties she likes and finds challenging to work with and shares her insights on exploring wine.

This week on Consuming the Craft:

How Shruthi’s love of food took her to the world of winemaking
Shruthi’s experience with traveling to France to study winemaking
The first bottle of wine that blew Shruthi’s mind
The definition of, and the difference between, viticulture and enology
The best part about working in a small vineyard
Shruthi’s approach to winemaking and why wine is made in the vineyard
Why grapes are very sensitive to the soil
Booze Clues: Grassy Hay Essence
Chambourcin and other varieties of wine that Shruthi likes to work with
Why it’s more challenging to make white wine
The keys for the perfect varietal blend
Shruthi’s advice for people who want to get into the world of wine

Connect with Shruthi Dhoopati:

Addison Farms
Addison Farms on Facebook
Addison Farms on Instagram
Addison Farms on YouTube
Shruthi Dhoopati on Facebook

This episode is brought to you by…

McConnell Farms - Taste the Way You Remember. Enjoy homemade ciders and ice cream made from only the best produce on the market. Visit the McConnell Farms website to learn more about our seasonal inventory and delicious creations you can make with our homegrown produce.

Thanks for tuning into today’s episode of Consuming the Craft. If you enjoyed this episode, head over to Apple Podcasts and subscribe so you never miss an episode. Don’t forget to leave us a review to help us reach even more craft beverage enthusiasts!

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CBI036 - Brown Liquor Love and the Restaurateur Journey with Former Navy Captain Bob Byron

Bob Byron is a Naval Academy Graduate and retired Navy Captain that took a different direction from most after leaving the Navy. Following a personal tragedy that made him re-evaluate his priorities, he started a brewery-distillery hybrid in Asheville that serves high-end pub food alongside craft beverages. As one of the Rye Knot owners, Bob is a brewer, distiller, sometimes sous chef, and anything else that is needed. He fostered a love of brown liquor during his travels in the Navy and took a course at AB Tech's Craft Beverage Institute before starting his brewing/distilling journey.

In today's episode, Bob shares how he got started in the brewing and restaurant business and his food and drink experiences as he traveled the world with the Navy. We discuss Bob's love of brown liquors and one of his favorite experiences during his time at AB Tech. He shares his plans for his business and the new and exciting products currently in the pipeline. He also discusses some of the lessons he has learned along the brewing/distilling journey and what inspired him to craft a bourbon.

This week on Consuming the Craft:

How Bob got started in the brewing and restaurant business
Bob's experiences with food and drink during his time traveling with the Navy
Bob's refined taste in brown liquor
Booze Clues: AsomBroso La Rosa Reposado
One of Bob's favorite times during a CBI course
Bob's plans for his business and the latest products coming to market
What inspired Bob to craft a bourbon
Lessons Bob has learned on his craft beverage journey
Future plans for Bob and his business

Connect with Bob Byron:

Rye Knot - Kitchen Brewery Distillery
Rye Knot on Instagram
Rye Knot on Facebook

This episode is brought to you by…

McConnell Farms - Taste the Way You Remember. Enjoy homemade ciders and ice cream made from only the best produce on the market. Visit the McConnell Farms website to learn more about our seasonal inventory and delicious creations you can make with our homegrown produce.

Thanks for tuning into today’s episode of Consuming the Craft. If you enjoyed this episode, head over to Apple Podcasts and subscribe so you never miss an episode. Don’t forget to leave us a review to help us reach even more craft beverage enthusiasts!

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CBI035 - The Meandering Path that Leads to Brewing and Being a Female Brewer with Rebecca Murphy

Rebecca is a student in the brewing, distillation, and fermentation program at CBI Tech. She grew up in Michigan and went to Eastern Michigan University to study English Language and English Literature. Although these studies may not seem like the obvious route to a military career, she joined the Army in 2000. Following her time serving in the Army as an engineer and her deployment in Iraq, Rebecca settled in Asheville. Looking for a new direction and following treatment for an Army injury, she trained as a Physical Therapist. Thinking of her career's next step, Rebecca took a completely different path in the brewing industry, working at UpCountry Brewing and AB Tech’s Craft Beverage Institute to hone her craft.

Today, Rebecca shares her unique journey from serving her country to finding her passion in the Brewing industry. She discusses her time in the forces, including her best experiences and her most prominent memories from her Iraq deployment. She shares her plans after graduating from CBI and the valuable networking opportunities that have come from the program. She also discusses her experiences as a female in the Brewing Industry and how diversity will benefit the business.

This week on Consuming the Craft:

Rebecca's time in the army and the best experiences from her service
What she remembers most from her deployment in Iraq
Why Rebecca chose to settle down in Asheville after leaving the army
How Rebecca went from a career in physical therapy to now participating in the CBI program
Booze Clues: AsomBroso La Rosa Reposado
Rebecca's plans after she graduates from the program
The networking opportunities that happen through the CBI program
Rebecca's experiences as a woman in the brewing industry
Why community is essential in the craft brewing business
Finding more rewarding things to do and shifting priorities due to the pandemic
How diversity will benefit the craft brewing industry

Connect with Rebecca Murphy:

UpCountry Brewing
UpCountry Brewing on Instagram
UpCountry Brewing on Facebook
UpCountry Brewing on Twitter

This episode is brought to you by…

McConnell Farms - Taste the Way You Remember. Enjoy homemade ciders and ice cream made from only the best produce on the market. Visit the McConnell Farms website to learn more about our seasonal inventory and delicious creations you can make with our homegrown produce.

Thanks for tuning into today’s episode of Consuming the Craft. If you enjoyed this episode, head over to Apple Podcasts and subscribe so you never miss an episode. Don’t forget to leave us a review to help us reach even more craft beverage enthusiasts!

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CBI034 - Words of Wisdom and Questions from Students with Fellow CBI Instructor John Lyda

John Lyda is the Brewing, Distillation and Fermentation Instructor at the Craft Beverage Institute. A long and extensive career in the Craft Beverage Industry gives John incredible insight into what it takes to make it in the brewing business. As the Senior VP and Brewmaster at Highland Brewing Co., he learned everything from the bottom up, making him a real industry expert, and he loves to share that knowledge with his students at AB Tech.

John joins me today to answer some questions from the students at AB Tech’s Craft Beverage Institute, covering various aspects of the brewing business. He shares his thoughts on packaging trends of the future, how processes and approvals work, and his take on hard seltzers. He shares how IPA makers may change their beers' bitterness levels and some common misconceptions about the craft beverage industry. He also discusses some of the surprising beers that have been popular and the qualities you will need to be successful as a craft brewer.

This week on Consuming the Craft:

John's favorite craft beverage right now
Will bottles disappear in craft beer packaging and possible future trends.
How the draft beer market may change around the world
How long does recipe and label approval last, and does it need to be renewed
Spiked vs. brewed seltzers
Trends in alternative beverages
Will IPA makers change the bitterness levels in their products
Common misconceptions in the craft beverage industry
Surprisingly popular beer styles
Regretful products we created in our craft beverages journey
The qualities you need to be successful in the craft beverages industry

Connect with John Lyda:

AB Tech Craft Beverage Institute
AB Tech on LinkedIn
AB Tech on Instagram
AB Tech on Facebook
AB Tech on Twitter
John Lyda on LinkedIn

This episode is brought to you by…

McConnell Farms - Taste the Way You Remember. Enjoy homemade ciders and ice cream made from only the best produce on the market. Visit the McConnell Farms website to learn more about our seasonal inventory and delicious creations you can make with our homegrown produce.

Thanks for tuning into today’s episode of Consuming the Craft. If you enjoyed this episode, head over to Apple Podcasts and subscribe so you never miss an episode. Don’t forget to leave us a review to help us reach even more craft beverage enthusiasts!

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CBI023 - Preserving a Farmland, Starting a Winery, and Talking on the Grapevine with Jeff Frisbee of Addison Farms Vineyard

Jeff Frisbee is the founder, owner, managing member, and winemaker at Addison Farms Vineyard. Despite the unfavorable odds of success in agriculture, Jeff decided to preserve his family’s farmland in North Carolina, and in 2009 started the Addison Farms Vineyard from scratch. Through determination and the labor of love, Jeff has grown his winery from producing 300 cases in 2010 to 1000 in 2013, while realizing a compound annual growth rate of 32% from 2010 to 2018.

Jeff joins me today to share his life and experience as a winemaker. He discusses why he decided to maintain the family farmland in spite of the low income in the U.S. agriculture industry. He illustrates why keeping a vineyard is less intensive than working on a dairy farm. He also reveals the challenges he constantly faces in managing a vineyard and shares his advice to people who want to start a vineyard and winery business.

This week on Consuming the Craft:

Why North Carolina stopped being the leading winery in the United States
Jeff’s motivation behind his decision to preserve the family farm and start a winery
The difficulties of reclaiming farmland
The low net income of farmers in the United States in 2017
Jeff’s tips to those who want to start a vineyard and winery business
The steps Jeff took before he began his vineyard
Why keeping and managing a vineyard is less intensive than being a dairy farmer
The challenges of owning a farm and managing agricultural products
How to support the local wine industry
What Jeff sees in the future of his winery
New wine products from Addison Farms Vineyard
How scent works with taste to give a unique sensory experience when consuming liquor

Connect with Jeff Frisbee:

Addison Farms Vineyard
Addison Farms Vineyard on Twitter
Addison Farms Vineyard on Facebook
Addison Farms Vineyard on Flickr
Jeff Frisbee on LinkedIn

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CBI025 - Female Brewing Ambitions & Collecting Recipes from the Women of Craft Beer with Anita Riley

Anita Riley is a Board Member of the Pink Boots Society, an organization that supports the progression of women in the beer industry through education. In addition to being a Certified Beer Server Cicerone, Anita is a Cellar Operator at the Mystery Brewing Company. Anita studies Brewing, Distillation, and Fermentation at the Rockingham Community College and is passionate about the written word. She contributes monthly to the WNC Woman Magazine where she writes about women and the brewing industry. A native to North Carolina, she further mixed this passion for writing with her love of brewing to author her book, Brewing Ambition: Recipes & Stories from the Women of North Carolina Craft Beer.

Anita joins me today to discuss writing about women in the craft beer industry. She illustrates her experiences with getting educated in beer brewing. She shares how her love of writing took her from working at the Mystery Brewing Company, to blogging about women in craft beer, and to writing her own book. She explains why she didn’t initially pursue a career in writing despite her love for it. She also highlights the importance of showcasing women in a male-dominated industry and underscores the power of network and support systems for women.

This week on Consuming the Craft:

How Anita moved from writing blogs about women and beer to writing her book, Brewing Ambition
Why Anita didn’t initially pursue writing as a career
Anita’s experiences in trying to get into ABTech’s male-dominated brewing program
Why Anita wanted to showcase the roles of women in the brewing industry through her writing
How Brewing Ambition supports women in the brewing industry through the Pink Boots Society
Booze Clues: a shoulder-dislocating scotch
The importance of networking opportunities and support systems for women in craft beer
Changes in the brewing industry and how public regulations take consumers away from craft beer

Connect with Anita Riley:

Anita Riley on Facebook
Anita Riley on Twitter
Email: anita.riley@pinkbootssociety.org

This episode is brought to you by…

McConnell Farms - Taste the Way You Remember. Enjoy homemade ciders and ice cream made from only the best produce on the market. Visit the McConnell Farms website to learn more about our seasonal inventory and delicious creations you can make with our homegrown produce.

Thanks for tuning into today’s episode of Consuming the Craft. If you enjoyed this episode, head over to Apple Podcasts and subscribe so you never miss an episode. Don’t forget to leave us a review to help us reach even more craft beverage enthusiasts!

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CBI033 - Drive-Through Booze and Revisiting Classic Beers with Leah Rainis

Leah Rainis is the Executive Director and the mind behind the Asheville Brewers Alliance (ABA). Starting her career in the investment industry, Leah worked in event management, which fostered her love of collaborating and bringing various people together to create something exciting. After a varied career in the brewing industry and following a road trip eating and drinking all over the US, she now lives in Asheville and uses her talents of connecting the right people across the brewing industry with the ABA.

Today, Leah joins me to share how the brewing community is coping in the current pandemic and the innovative ways they are adapting to new circumstances. She discusses how people are knowledge sharing and coming together to get through and the processes and products we see as a result. We discuss the changing market with the rise of ready to drink cocktails and hard seltzers and the drinks Leah is currently enjoying. She also explains how the pandemic is the perfect time to revisit those classic beers you may not have had for a while and the up and coming new products and flavors we can expect from brewers.

This week on Consuming the Craft:

How the brewing community is coping during the pandemic and what they are doing to adapt
Exciting innovations that are happening in the industry
How knowledge sharing within the Asheville Brewing Alliance is helping members
How the market is changing with ready to drink cocktails
The rise in hard seltzer from breweries as part of their non-beer products
How breweries are diversifying their portfolio
Booze Clues: AsomBroso La Rosa Reposado
The drinks that Leah is enjoying most right now
How the pandemic is the perfect time to revisit classic beers
New products and flavors coming from drinks producers

Connect with Leah Rainis:

Asheville Brewers Alliance website
Asheville Brewers Alliance on Instagram
Asheville Brewers Alliance on Twitter
Leah Rainis on LinkedIn
Leah Rainis on Instagram

This episode is brought to you by…

McConnell Farms - Taste the Way You Remember. Enjoy homemade ciders and ice cream made from only the best produce on the market. Visit the McConnell Farms website to learn more about our seasonal inventory and delicious creations you can make with our homegrown produce.

Thanks for tuning into today’s episode of Consuming the Craft. If you enjoyed this episode, head over to Apple Podcasts and subscribe so you never miss an episode. Don’t forget to leave us a review to help us reach even more craft beverage enthusiasts!

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CBI031 - How Community College Can Develop Soft Skills with President John Gossett

Dr. John Gossett became the President of ABTech Community College in March 2020. He has a 32-year career in higher education, starting as a Business Administration instructor at Maryland Community College. Moving to McDowell Tech in 2012 as Vice President for Learning and Student Services, John went on to become President in 2016. He holds a BS in Marketing, an MBA, and an Ed.D in Adult and Community College Education. John is passionate about small business, community development and developing leadership skills for both staff and students.

John joins me today to discuss soft skills that are not always addressed and how community colleges can help develop these for students. He shares how you can handle professional events if there is alcohol involved and what you should think about in various situations. We discuss how you can develop your vocabulary when tasting craft beverages and how your palate changes over time. He also discusses how he is handling settling into his new role at ABTech and how the pandemic is affecting his interactions with staff and students.

This week on Consuming the Craft:

Soft skills that are not usually talked about
How to handle professional situations if alcohol is involved
What to keep in mind when conducting yourself on various occasions
Booze Clues: AsomBroso La Rosa Reposado
Developing the vocabulary for what you are tasting
How your tastes change as you age
What John is most proud of at ABTech
How the pandemic has affected everything at ABTech
Why establishing relationships is essential in life

Connect with John Gossett:

ABTech Community College website
ABTech on LinkedIn
ABTech on Instagram
ABTech on Facebook
ABTech on Twitter
John Gossett on LinkedIn
John Gossett on Twitter

This episode is brought to you by…

McConnell Farms - Taste the Way You Remember. Enjoy homemade ciders and ice cream made from only the best produce on the market. Visit the McConnell Farms website to learn more about our seasonal inventory and delicious creations you can make with our homegrown produce.

Thanks for tuning into today’s episode of Consuming the Craft. If you enjoyed this episode, head over to Apple Podcasts and subscribe so you never miss an episode. Don’t forget to leave us a review to help us reach even more craft beverage enthusiasts!

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CBI028 - The Battle of the Negroni and Concocting Spirits with the Urban Gastronome, Jeremy Hood

Former cocktail hobbyist and self-proclaimed ‘cocktail nerd’, Jeremy Hood, took his passion for spirit and craft beer to the next level and became the Urban Gastronome, Asheville’s connoisseur and brand ambassador for the local craft beer and cocktail. A mixologist extraordinaire, cocktail guru, and alchemist of spirits himself, Jeremy is engaged in the city’s food and beverage community. His immersion in the community is reflected in his DigLocal newsletter column “Drink This...with The Urban Gastronome” and the documentary, “In the Mix with the Urban Gastronome.”

Jeremy joins me today to discuss how he moved from hobbyist to becoming recognized as the Urban Gastronome. He illustrates how he got started in Asheville’s craft beer scene and explains why he’s fond of spirits from North Carolina. He reveals how he tests a bar’s skills, how he supports Asheville’s local craft beer, and how the industry has evolved over the years. He also highlights his love for gin and why it’s his “spirit” animal, as well as the upcoming event he’s preparing for.

This week on Consuming the Craft:

Jeremy’s journey into Asheville’s world of craft beer
What Jeremy orders to test a bar’s mixology skills
The reason he is fond of North Carolina spirits
The evolution of Asheville’s craft beer industry
How consumers of craft beer are looking for experience and flavor
Booze Clues: the ocean voyage
How Jeremy supports Asheville’s local craft beer
Why gin is Jeremy’s “spirit” animal
Jeremy’s “Battle of the Negroni”

Connect with Jeremy Hood:

The Urban Gastronome
The Urban Gastronome on Twitter
The Urban Gastronome on LinkedIn
The Urban Gastronome on YouTube

This episode is brought to you by…

McConnell Farms - Taste the Way You Remember. Enjoy homemade ciders and ice cream made from only the best produce on the market. Visit the McConnell Farms website to learn more about our seasonal inventory and delicious creations you can make with our homegrown produce.

Thanks for tuning into today’s episode of Consuming the Craft. If you enjoyed this episode, head over to Apple Podcasts and subscribe so you never miss an episode. Don’t forget to leave us a review to help us reach even more craft beverage enthusiasts!

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CBI027 - The Shining and Brewing Lessons with ABTech Alumnus Dan Rowe

Dan Rowe is an alumnus of ABTech’s brewing program. After graduating in 2017, Dan worked at Dogfish Head Brewery for two years before it was acquired by Sam Adams and merged with the Boston Beer Company. Dan is currently working at Heavy Seas Beer in Baltimore, where he moved with his family. In addition to being an experienced brewer, Dan is also a musician and military veteran.

In today’s episode, Dan comes back to ABTech to share his experiences of working with Dogfish Head Brewery and Heavy Seas Beer. He describes how Sam Adams grew Boston Beer Company’s portfolio through its acquisition of Dogfish Head. He shares his thoughts on the hard seltzer market and explains why working at Heavy Seas Beer was a huge leap for him. He also discusses the most valuable lesson he’s learned from ABTech as well as what he thinks the school should include in the program.

This week on Consuming the Craft:

Dan’s experiences studying at ABTech’s brewing program
How Boston Beer Company’s portfolio grew through merging with Dogfish Head
Why Dan left Dogfish Head
Dan’s thoughts on the hard seltzer market
Booze Clues: the 21-year-old liquid jacuzzi
Why working at Heavy Seas was a big leap
Comparing the size, automation, and facilities of Heavy Seas and Dogfish Head
The most valuable lesson Dan has learned from ABTech
Skills Dan thinks ABTech’s brewing program should have taught him earlier
Why the craft beer industry needs to diversify
The impact of marijuana legalization on the craft beer industry
The Big Cask Program at Heavy Seas

Connect with Dan Rowe:

Dan Rowe on LinkedIn

This episode is brought to you by…

McConnell Farms - Taste the Way You Remember. Enjoy homemade ciders and ice cream made from only the best produce on the market. Visit the McConnell Farms website to learn more about our seasonal inventory and delicious creations you can make with our homegrown produce.

Thanks for tuning into today’s episode of Consuming the Craft. If you enjoyed this episode, head over to Apple Podcasts and subscribe so you never miss an episode. Don’t forget to leave us a review to help us reach even more craft beverage enthusiasts!

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CBI024 - The Drinkable Art of Wine Pairing with Certified Wine Specialist and Drinker to the Stars Andy Hale

Andy Hale is the Education Director and primary teacher at the Asheville School of Wine in North Carolina. As a Wine Specialist certified by the Society of Wine Educators, Andy is a drinker to the stars who enjoys many different types of booze. His vast working experience of fifteen years covers both the Food & Beverage and Wine Distribution industries. He was also a former Sommelier at the Sanctuary Hotel at Kiawah Island in South Carolina before he moved to Asheville with his wife, Christina, in 2012.

Andy joins me today to share his experiences with the drinkable art of wine pairing. He explains how he pivoted into the wine and hospitality industry straight out of studying Psychology. He shares tips on buying wine and pairing it with dinner and explains why champagne doesn’t work with wedding cakes. He also shares his favorite wine regions and highlights the importance of exploring wine from different places and with weird, funny names and no vowels.

This week on Consuming the Craft:

What inspired Andy to study the ‘drinkable art’ of wine pairing.
Booze Clues: the rum from Barbados
Why buying wine could be overwhelming to people
How to buy a good bottle of wine
The difference between buying from small craft wineries and big commercial ones
Why you should buy wine with funny names and no vowels
The lies of pairing champagne with wedding cakes
Southern Italy, Southern France, and other wine regions Andy recommends
Andy’s anti-California wine phase and the worst part of working in the wine world
Why wineries are shifting from glass bottles to other means of packaging

Connect with Andy Hale:

Asheville School of Wine by Metro Wines
Metro Wines on Facebook
Metro Wines on Twitter
Metro Wines on Foursquare
Andy Hale on LinkedIn

This episode is brought to you by…

McConnell Farms - Taste the Way You Remember. Enjoy homemade ciders and ice cream made from only the best produce on the market. Visit the McConnell Farms website to learn more about our seasonal inventory and delicious creations you can make with our homegrown produce.

Thanks for tuning into today’s episode of Consuming the Craft. If you enjoyed this episode, head over to Apple Podcasts and subscribe so you never miss an episode. Don’t forget to leave us a review to help us reach even more craft beverage enthusiasts!

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CBI032 - Riding the Cider Wave and Talking Picklebacks with Greg Hill

Greg Hill is the head cider maker at Urban Orchard, a first-level sommelier, and graduate of the CBI program. He has a love of post-nominals that he continues to collect, including the diploma brewing exam at the Institute of Guild Brewing and Distilling London. Greg's love of making beer led him to be part of the first graduating class of AB Tech Craft Brewing Institute. He takes his passion for trying new things and uses it to create the unique and exciting cider flavors at the Urban Orchard Cider Company.

Greg joins me today to discuss the latest cider trends and how the Urban Orchard is handling the rise in cider popularity. He shares one of the interesting new flavors he is developing and the processes he uses to create unique tastes. He discusses why they use dry-hopping techniques and why the yeast strain you choose for brewing is important. He also shares what made him decide to go into the brewing business and how he turns off the brewing mindset to enjoy alcohol on a different level when not at work.

This week on Consuming the Craft:

What's new in the world of cider and the Urban Orchard
How Urban Orchard is handling the phenomenal rise in cider popularity
The unique cider flavor coming from Urban Orchard that Greg is most excited about
How dry-hopping affects the flavors of cider
Booze Clues: Jameson Caskmates IPA Edition Whiskey
Why it's essential to actually drink when doing any tasting
What Greg usually drinks with a shot of Jameson
Why the strain of yeast you choose is significant
How your tastes in alcohol can be cyclical when you work in brewing
What made Greg get into the brewing business
Learning how to turn off the brewing mindset outside of work

Connect with Greg Hill:

Urban Orchard Cider Co. Website
Urban Orchard Cider Co. on Instagram
Urban Orchard Cider Co. on Facebook
Urban Orchard Cider Co. on Twitter
Cider Corner Q&A with Greg Hill

This episode is brought to you by…

McConnell Farms - Taste the Way You Remember. Enjoy homemade ciders and ice cream made from only the best produce on the market. Visit the McConnell Farms website to learn more about our seasonal inventory and delicious creations you can make with our homegrown produce.

Thanks for tuning into today’s episode of Consuming the Craft. If you enjoyed this episode, head over to Apple Podcasts and subscribe so you never miss an episode. Don’t forget to leave us a review to help us reach even more craft beverage enthusiasts!

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CBI034 - Words of Wisdom and Questions from Students with Fellow CBI Instructor John Lyda John Lyda is the Brewing, Distillation and Fermentation Instructor at the Craft Beverage Institute. A long a

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CBI036 - Brown Liquor Love and the Restaurateur Journey with Former Navy Captain Bob Byron Bob Byron is a Naval Academy Graduate and retired Navy Captain that took a different direction from most af

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CBI035 - The Meandering Path that Leads to Brewing and Being a Female Brewer with Rebecca Murphy Rebecca is a student in the brewing, distillation, and fermentation program at CBI Tech. She grew up

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CBI033 - Drive-Through Booze and Revisiting Classic Beers with Leah Rainis Leah Rainis is the Executive Director and the mind behind the Asheville Brewers Alliance (ABA). Starting her career in the

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CBI031 - How Community College Can Develop Soft Skills with President John Gossett Dr. John Gossett became the President of ABTech Community College in March 2020. He has a 32-year career in higher

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CBI030 - The Politics of Yeast and the Art and Science of Winemaking with Shruthi Dhoopati Shruthi Dhoopati, the young winemaker extraordinaire, was once a Political Science student at the Universi

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CBI032 - Riding the Cider Wave and Talking Picklebacks with Greg Hill Greg Hill is the head cider maker at Urban Orchard, a first-level sommelier, and graduate of the CBI program. He has a love of p

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CBI024 - The Drinkable Art of Wine Pairing with Certified Wine Specialist and Drinker to the Stars Andy Hale Andy Hale is the Education Director and primary teacher at the Asheville School of Wine i

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CBI023 - Preserving a Farmland, Starting a Winery, and Talking on the Grapevine with Jeff Frisbee of Addison Farms Vineyard Jeff Frisbee is the founder, owner, managing member, and winemaker at Addiso

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CBI025 - Female Brewing Ambitions & Collecting Recipes from the Women of Craft Beer with Anita Riley Anita Riley is a Board Member of the an organization that supports the progression of women in t

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CBI029 - The Secret Life of Tea and How to Pour the Perfect Cup with Jessie Dean Jessie Dean is a West Asheville mom and traveler who’s on a mission to create the best cups of tea using locally-sou

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CBI028 - The Battle of the Negroni and Concocting Spirits with the Urban Gastronome, Jeremy Hood Former cocktail hobbyist and self-proclaimed ‘cocktail nerd’, Jeremy Hood, took his passion for spir

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CBI027 - The Shining and Brewing Lessons with ABTech Alumnus Dan Rowe Dan Rowe is an alumnus of ABTech’s brewing program. After graduating in 2017, Dan worked at Dogfish Head Brewery for two years b

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CBI037 - Instant-Aging and Rewriting the Brewing Book with Chad Slagle Chad Slagle is one of the co-founders of the Two Trees Distilling Co. based in Fletcher, N.C. A Black Mountain native, Chad lov

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CBI022 Social Lubricants, Lunchbox Lager Cocktails, and the Power of Brewery Collaborations with Sarah Gulotta

Sarah Gulotta is a former student and graduate of the Craft Beverage Institute of the Southeast program here at A-B Tech. Shortly after graduating from the program, she began working at Hi-Wire Brewing Company as a tour guide before working in packaging, and later, in beer brewing. Now, Sarah works in the sales department at Hi-Wire.

Sarah joins me today to discuss the power of collaboration in the craft beverage brewing industry. She shares the benefits of packaging your products in cans versus bottles and why Hi-Wire decided to shift their packaging focus from bottles to cans. She shares her experience of working in the brewing industry from a female brewer perspective and her predictions for the future of the brewing industry. We also discuss what a Lunchbox lager cocktail is - and how to make one.

This week on Consuming the Craft:

Why the market is shifting from packaging beer in bottles to packaging it in cans.
The benefits of packaging beer in cans versus bottles.
Why Sarah moved from brewing to working in the sales department.
Her experience and perspective on being a woman in the craft brew industry.
Fake French accents and the sparkling Booze Clues apple cider surprise.
The projects her company is collaborating on with other breweries.
Her predictions for the ‘next hot product’ in the brewing industry, from a sales perspective.
The importance of having a consistent, core product line to ensure the long-term success of your brewery.
The lunchbox lager cocktail.

Resources Mentioned:

Black Mountain Ciderworks + Meadery

Connect with Sarah Gulotta:

Hi-Wire Brewing Company
Facebook
Twitter
Instagram

This episode is brought to you by…

McConnell Farms - Taste the Way You Remember. Enjoy homemade ciders and ice cream made from only the best produce on the market. Visit the McConnell Farms website to learn more our seasonal inventory and delicious creations you can make with our homegrown produce.

Consuming the Craft is produced by Auxbus. You can create your own great podcast - faster and easier - at Auxbus.com

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CBI021 Diversity and Versatility of the Craft Beverage Industry with Reel Adams

Reel Adams is a graduate of the Craft Beverage Institute of the Southeast program at A-B Tech. After graduating, he worked as an intern at Elevated Mountain Distillery, which eventually led to a full-time position. Currently, Reel works at H&H Distillery as the company’s Head Distiller.

Reel joins me today to share his passion for the brewing and distillation industry. He discusses some of the new products H&H Distillery and Cultivated Cocktails expect to release to the market soon and explains why he believes brewing and distilling are more than merely a hobby or retirement career - but a great lifelong career for young craft beverage enthusiasts to consider. We also discuss the diversity and versatility of the brewing industry and how it is beneficial for the craft beverage consumer.

This week on Consuming the Craft:

The new products H&H Distillery and Cultivated Cocktails are currently working on.
The process they used to collect necessary data on their products before releasing them to the public.
Reel’s journey into the brewing and distillation industry and his predictions and goals for the future of Cultivated Cocktails.
Why he’s excited to see the diversity and versatility of the brewing and distillation industry continue to grow.
The Highwire Lager Booze Clues floral peach surprise.
The value of hands-on education in the brewing industry and how it can help you expand your horizons and career goals.
Siphoning brandy from a barrel
Making small deviations in a positive direction while brewing your product.
Reel’s predictions for the future of the brewing industry.
Current trends in the brewing industry.
How increased diversity in the brewing industry is benefiting the craft beverage consumer.

Connect with Reel Adams:

H&H Distillery

This episode is brought to you by…

McConnell Farms - Taste the Way You Remember. Enjoy homemade ciders and ice cream made from only the best produce on the market. Visit the McConnell Farms website to learn more our seasonal inventory and delicious creations you can make with our homegrown produce.

Consuming the Craft is produced by Auxbus. You can create your own great podcast - faster and easier - at Auxbus.com

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CBI020 Pent Up Lady Rage, Glitter Bombs, and Becoming a Female Brewer in a Male-Dominated Industry with Leah Rainis

Leah Rainis is one of the first females to graduate from the program at the Craft Beverage Institute of the Southeast. She is currently the newly-appointed Education and Events Coordinator at the Asheville Brewers Alliance, a group of local breweries dedicated to the education, training, and collaboration within the brewing industry.

Leah joins me today to share her experience of becoming a female brewer in a male-dominated industry. She explains how her career unfolded from working as a volunteer and paid employee at various festivals to starting her role at the Asheville Brewers Alliance. She also shares tips on how young female brewers can jumpstart their career in the brewing industry through networking and connecting with others as well as some of the new, exciting festivals and events her organization is hosting in the near future.

This week on Consuming the Craft:

Leah’s experience as a female brewer in the heavily male-dominated brewing industry.
How her career developed from working at festivals to becoming the Maven of Education and Events Coordination at the Asheville Brewers Alliance.
The best way to network and connect with others in the brewing industry.
What you can expect by attending the Beer to Fem Festival.
The importance of female representation and support in the brewing industry.
The Booze Clues coffee liqueur surprise.
Her predictions for the future of the brewing industry.
Bad decision beers and bad decision nightcaps.
Exciting new events coming soon to the Asheville, NC region.

Resources Mentioned:

Pink Boots Society of North Carolina
Asheville Beer Week
Beer Expo - Presented by Asheville Brewers Alliance
Beer City Festival

Connect with Leah Rainis:

Asheville Brewers Alliance
Asheville Brewers Alliance on Facebook
Asheville Brewers Alliance on Instagram
Asheville Brewers Alliance on Twitter
Email: admin@avlbrewers.com

Consuming the Craft is produced by Podcraft. You can create your own great podcast - faster and easier - at Podcraft.com

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Leah Howard is the owner of H&H Distillery, a 4-year-old craft spirits distillery based in Asheville, NC. H&H Distillery currently distills three great-tasting spirits: Hazel 63 Rum, Asheville Coffee Liqueur, and Hwy 9 Gin - all of which are available in ABC stores throughout North Carolina as well as select locations in Illinois.

Leah joins me today to share the story of how H&H Distillery got started, why they decided to spend the first full year in business focusing on crafting their product, and the importance of learning to properly run and manage your still before launching your product into the market. She explains the risks and legal implications associated with home distilling and the challenges many small distilleries face regarding the new bills and legislation occurring in the industry. She also explains the importance of connecting with others within the craft beverage community, how it can impact the growth of your business.

This week on Consuming the Craft:

How H&H Distillery was born.
Why it took the company a full year to release their first product to the marketplace.
The importance of developing your product before bringing it to market.
The legal amount of wine and beer you can make in a home-based brewery.
The risks and legal regulations regarding distilling at home.
The challenges associated with selling craft spirits.
New laws, bills, and legislation occurring in the industry that can affect small craft spirit distilleries.
The difference sales codes distillers must comply with in order to sell their products to consumers.
The Booze Clues ruby red cocktail surprise.
The importance of connecting and networking with other professionals in the industry.
How cultivated cocktails enhance the customer’s drinking experience.
The concept behind the Bro Wall, Tampon Flasks, and Cocktail Cans.

Connect with Leah Howard:

H&H Distillery

This episode is brought to you by…

McConnell Farms - Taste the Way You Remember. Enjoy homemade ciders and ice cream made from only the best produce on the market. Visit the McConnell Farms website to learn more our seasonal inventory and delicious creations you can make with our homegrown produce.

Consuming the Craft is produced by Podcraft. You can create your own great podcast - faster and easier - at Podcraft.com

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John Hedburg is the founder of Bottle Rocket Design, an alumni graduate of the Craft Beer Institute program, and a web designer for craft beer breweries across the industry.

John joins me today to discuss how to build brand loyalty by designing a stellar website. He shares the factors you should consider when planning your website design, the importance of using professional photos and videos on your website, and the difference between using a website builder platform such as Wix or Squarespace versus hiring a professional web designer. He also explains why it’s important to design your website with a mobile-first mindset, how to create engaging and relevant content to build your brand and website authority, and why it’s important to keep your website content up-to-date in an ever-changing online environment.

This week on Consuming the Craft:

The most important factors to consider when designing a website for your craft beer brewery.
The information your website should include.
Copywriting best practices when creating text content for your website.
The importance of using pictures and videos on your website.
Why you should hire a professional photographer for your website photos.
Optimizing your website for viewing on desktop and mobile devices.
The Booze Clues Armagnac surprise.
The limitations of website building platforms like Wix and Squarespace.
Having a mobile-first website strategy.
How to create relevant, engaging content to keep website visitors coming back to your site.
The importance of keeping your website content up-to-date.

Connect with John Hedburg:

Bottle Rocket Design

This episode is brought to you by…

McConnell Farms - Taste the Way You Remember. Enjoy homemade ciders and ice cream made from only the best produce on the market. Visit the McConnell Farms website to learn more our seasonal inventory and delicious creations you can make with our homegrown produce.

Consuming the Craft is produced by Podcraft. You can create your own great podcast - faster and easier - at Podcraft.com

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Jen Currier is the Maven Wood Cellarman at Wicked Weed Brewing Company and a graduate of the Craft Beer Institute. At Wicked Weed, she works in the sour production facility where she focuses her skills on creating unique, sour beers. She holds an Associate degree in Applied Science, Brewing, Distillation, and Fermentation from the Asheville-Buncombe Technical Community College and a Bachelor’s degree in Human Biology from North Carolina State University.

Jen joins me today to share her career journey into crafting sour beer and the new Wicked Weed beverages hitting the market. She shares some of the flavor profiles she’s used when crafting sour beer and why she believes craft beer should not maintain a consistent taste from batch to batch. We also discuss how we can improve the Booze Clues peach brandy and enjoy a second serving Booze Clues with a snotty Black Angel sour black ale.

This week on Consuming the Craft:

How Jen got started in sour beer production.
Various flavor profiles she’s used to craft unique sour beer flavors.
The daunting task of preparing pears for beer production.
Why she believes beer should not maintain a consistent taste.
Booze Clues peach brandy.
Double shot of Booze Clues with sour black ale.
Jen’s first experience with ‘snotty’ PDO.
Why she believes yeast needs a rebrand.
What is spontaneous beer?

This episode is brought to you by…

McConnell Farms - Taste the Way You Remember. Enjoy homemade ciders and ice cream made from only the best produce on the market. Visit the McConnell Farms website to learn more our seasonal inventory and delicious creations you can make with our homegrown produce.

Consuming the Craft is produced by Podcraft. You can create your own great podcast - faster and easier - at Podcraft.com

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Jen Currier is the Maven Wood Cellarman at Wicked Weed Brewing Company and a graduate of the Craft Beer Institute. At Wicked Weed, she works in the sour production facility where she focuses her skills on creating unique, sour beers. She holds an Associate degree in Applied Science, Brewing, Distillation, and Fermentation from the Asheville-Buncombe Technical Community College and a Bachelor’s degree in Human Biology from North Carolina State University.

Jen joins me today to share her career journey into crafting sour beer and the new Wicked Weed beverages hitting the market. She shares some of the flavor profiles she’s used when crafting sour beer and why she believes craft beer should not maintain a consistent taste from batch to batch. We also discuss how we can improve the Booze Clues peach brandy and enjoy a second serving Booze Clues with a snotty Black Angel sour black ale.

This week on Consuming the Craft:

How Jen got started in sour beer production.
Various flavor profiles she’s used to craft unique sour beer flavors.
The daunting task of preparing pears for beer production.
Why she believes beer should not maintain a consistent taste.
Booze Clues peach brandy.
Double shot of Booze Clues with sour black ale.
Jen’s first experience with ‘snotty’ PDO.
Why she believes yeast needs a rebrand.
What is spontaneous beer?

This episode is brought to you by…

McConnell Farms - Taste the Way You Remember. Enjoy homemade ciders and ice cream made from only the best produce on the market. Visit the McConnell Farms website to learn more our seasonal inventory and delicious creations you can make with our homegrown produce.

Consuming the Craft is produced by Podcraft. You can create your own great podcast - faster and easier - at Podcraft.com

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Eric Lebsack is the Seller Master of Ponysaurus Brewing Company. Ponysaurus is a 6,000 square-foot brewery with locations in Asheville, Charlotte, Wilmington, Greensboro, Raleigh, and Durham. They are known as a forward-thinking, backward-tasting brewery dedicated to creating a beer designed to be savored and appreciated.

Eric joins me today for a double dose of Booze Clues to discuss the new products Ponysaurus plans to release into the marketplace. He explains why it’s crucial for brewers to get the flavor of new beers ‘just right’ before they hit the market and the evolution of your senses as a craft brew drinker. We also discuss rum-injected Boston butts, using wormwood in your brewing recipes, and how distilleries get that interesting green color in liquor.

This week on Consuming the Craft:

How Eric got started at Ponysaurus.
The Booze Clues Brown Spirit Surprise.
The new barrel and can beers Ponysaurus expects to hit the market soon.
The importance of ensuring the flavor of a new beer is ‘right’ before releasing it into the marketplace.
Injecting Boston butts with Captain Morgan.
A double dose of Booze Clues.
Using wormwood in your brewing recipes.
How distilleries make green-colored liquor.
What’s next for Ponysaurus?

Connect with Eric Lebsack:

Ponysaurus Brewing Co.

This episode is brought to you by…

McConnell Farms - Taste the Way You Remember. Enjoy homemade ciders and ice cream made from only the best produce on the market. Visit the McConnell Farms website to learn more our seasonal inventory and delicious creations you can make with our homegrown produce.

Consuming the Craft is produced by Podcraft. You can create your own great podcast - faster and easier - at Podcraft.com

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Diane Currier is the founder of Honeygirl Meadery, a meadery based in Durham, North Carolina. Diane first discovered mead after visiting her sister in Alaska and experiencing her first taste. In 2012, after earning a second-place ribbon at the North Carolina State Fair for her hibiscus lemon thyme mead recipe, she decided to launch her company with the goal of producing high-quality, handmade meads that promote and support beekeeping and honeybees while improving their natural habitats.

Diane joins me today to explain what mead is and how she learned the art and science of mead-making. She shares how she finds inspiration for new mead flavors, the current trends happening in the mead industry, and why she decided to venture into making session meads. She also discusses the ‘grassroots’ of the Mead Revival and how she has grown - and helped establish - the culture of mead making.

This week on Consuming the Craft:

What inspired Diane’s passion for mead-making?
How she learned to make mead.
The pre- and post-production processes of mead-making.
How she finds inspiration for new mead flavors.
Pairing flavor profiles of mead to compliment food dishes.
Trends currently happening in the mead industry.
Why she decided to venture into session meads.
Why she believes it’s important that mead drinkers are more adventurous than brand loyal.
Why mead makes great-tasting cocktails.
How to find mead products at your local wine and spirits store.
How the techniques used in the mead making world have evolved.

Resources Mentioned:

The Flavor Bible: The Essential Guide to Culinary Creativity, Based on the Wisdom of America’s Most Imaginative Chefs by Karen Page and Andrew Dornenburg
MeadCon - International Mead Conference

Connect with Diane Currier:

Honeygirl Meadery
Facebook
Twitter
Instagram

This episode is brought to you by…

McConnell Farms - Taste the Way You Remember. Enjoy homemade ciders and ice cream made from only the best produce on the market. Visit the McConnell Farms website to learn more our seasonal inventory and delicious creations you can make with our homegrown produce.

Consuming the Craft is produced by Podcraft. You can create your own great podcast - faster and easier - at Podcraft.com

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Chris Harshman is the Director of Technology Services at A-B Tech. With a wide assortment of professional (and non-professional) titles behind his name, his most preferred title is Whiskey Enthusiast due to his newfound passion for whiskey and bourbon.

Chris joins me again today to share his first foray into ‘investing’ in barrel bourbon. He explains the difference between a Master Distiller and Master Blender and the various factors that impact the flavor profiles in whiskey. We also discuss the recent innovations in bourbon finishing, warehouse management, and barrel charring and he shares some excellent barrel bourbon that makes your teeth happy and your eyes water from the first sip to the last.

This week on Consuming the Craft:

How he first discovered barrel bourbon.
How barrel bourbon came to market.
The difference between a Master Distiller and Master Blender.
The factors that impact the flavor profiles in whiskey.
Recent innovations in bourbon finishing, warehouse management, and barrel charring.
What is the “Red Layer” under the char of a barrel?
Popping the cork on Barrel Bourbon Booze Clues.
The flavor profile of marzipan.

Connect with Chris Harshman:

LinkedIn

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Chris Harshman is a ‘Whiskey Enthusiast’ and the Director of Technology Services at A-B Tech Community College in Asheville, NC. Chris holds a Full Stack Web Development Certification and Computer Software Engineering Certification from Free Code Camp, a Bachelor’s degree from Elon University, and a Law degree from Temple University. Additionally, he holds a Green Belt in Lean Six Sigma and a PMP Certification from the Project Management Institute.

Chris joins me today to share how he became a whiskey and bourbon enthusiast and why he believes there’s ‘no wrong way’ to drink bourbon. He describes the various ways he enjoys drinking good bourbon and shares how staying hydrated throughout the day impacts your experience. He also discusses the sensory experiences and challenges that many bourbon judges and tasters experience when judging various types of bourbons as well as the differences between store picked and non-store picked bourbons.

This week on Consuming the Craft:

What inspired Chris’s enthusiasm with whiskey.
Why your taste for whiskey may change as you get older.
How he enjoys drinking bourbon.
How proper hydration impacts your experience of drinking alcoholic beverages.
The challenges associated with whiskey and bourbon tasting and judging.
Why it’s important for bourbon judges to swallow the bourbon, instead of spitting it out, when judging different bourbons.
What aromatic compounds are and how they impact your whiskey tasting experience.
How the processing process impacts the ‘mouth feel’ while drinking whiskey and bourbon.
The benefits of “barrel picking” and the importance of distillers establishing relationships with vendors.
The Booze Clues Old Weller store pick vs non-store pick bourbon challenge.
My 10-part whiskey tasting method.
How your sensory memory and recognition impacts your preferred whiskey choices.
Does non-chill filtering truly change the taste of whiskey?

Connect with Chris Harshman:

LinkedIn

This episode is brought to you by…

McConnell Farms - Taste the Way You Remember. Enjoy homemade ciders and ice cream made from only the best produce on the market. Visit the McConnell Farms website to learn more our seasonal inventory and delicious creations you can make with our homegrown produce.

Consuming the Craft is produced by Podcraft. You can create your own great podcast - faster and easier - at Podcraft.com

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Audra Gaiziunas is the founder and CEO of Brewed for Her Ledger, a management consultancy firm helping businesses and entrepreneurs in the craft brewing and cider communities improve profitability through business plan reviews, operational auditing, designing financial management systems, and providing full-service bookkeeping solutions. She is a Maven of Breweries and Wineries that has worked exclusively in the craft beer industry for a decade. She holds an undergraduate degree in accounting and business management from Loras College and a graduate degree from the prestigious Kenan-Flagler OneMBA Program at the University of North Carolina at Chapel Hill.

Audra joins me today to share how she became known as a “fractional CEO” and beer maven. She shares her first experience of home brewing an all-grain smoked porter beer and why she runs half marathons for beer. She explains how your systems and processes impact your numbers and why it’s important to regularly review and update your Chart of Accounts. She also shares some of the most common mistakes she sees small breweries and wineries make as well as the benefits of working with a “fractional CEO” to improve your business operations and increase profits.

This week on Consuming the Craft:

What is a “Fractional CEO” for breweries and wineries?
How Audra helps brewery and winery CEO’s bridge the gap between their passion for bubbly beer and understanding the numbers.
Her first foray into home brewing.
Why she runs a half marathon to “earn her beer.”
How your systems and processes can help you improve your numbers without sacrificing quality.
The benefits of working with a “fractional CEO.”
The impact of trying to micromanage your brewery employees.
The most common mistakes Audra has seen in breweries and wineries.
The Super Boozey Booze Clues orange golden toffee liquor and the unconventional lessons Audra has learned from her mother.
The different flavor profiles between blackcurrant and redcurrant.
Audra’s mother’s Eastern European spirit concoctions - including her interesting take on a traditional cavass recipe.
The interesting - yet unknown - Lithuanian beer culture.
Why the Lithuanian beer culture is the heart of craft artisan beer.
The Game of Thrones Viking Effect of mead.

Connect with Audra Gaiziunas:

Brewed For Her Ledger
Brewed For Her Ledger Facebook
Instagram
LinkedIn

This episode is brought to you by…

McConnell Farms - Taste the Way You Remember. Enjoy homemade ciders and ice cream made from only the best produce on the market. Visit the McConnell Farms website to learn more our seasonal inventory and delicious creations you can make with our homegrown produce.

Consuming the Craft is produced by Podcraft. You can create your own great podcast - faster and easier - at Podcraft.com

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Sara Stender is the empress of loose-leaf tea. She is the founding CEO of 3 Mountains, LLC., the Founder and Executive Director of Africa Healing Exchange, and the owner of Tima Tea. After learning about the Rwandan genocide at the age of 22, she was on a mission to help the Rwandan people and ecomony. By 2012, she founded the Africa Healing Exchange and in 2016, 3 Mountains and Tima Tea were born. Tima Tea currently offers several organic tea products including black tea, green tea, tulsi lemongrass tea, silver tea, and white tea with several new flavors expected to hit the market soon.

Sara joins me today to discuss how the Rwandan genocide inspired her mission to bring direct Rwandan tea to the US while helping to improve the Rwandan economy. She explains the difference between bag tea and loose-leaf tea and explains how tea bags were actually created by mistake. We discuss the unhealthy side effects of drinking bag tea and how sales from Tima Tea helps grow the Rwandan economy and inspire communities. She also shares some of the latest ventures and products Tima Tea expects to release this year.

This week on Consuming the Craft:

What’s included in the Get Loose Kit.
The unhealthy side effects of drinking bag tea.
The Booze Clues Sparkling Mushroom Tea surprise - Tea in a wine glass?
What inspired her mission to bring Rwandan-direct tea to the United States.
The creation of Tima Tea’s upcoming products: Harvest Gold and Platinum.
Blending black tea with a sweet apple juice flavor.
Why they decided to put a gorilla on the can design.
Tima Tea’s newest venture: The Tulsi Lemongrass Tea
How Tima Tea sales are helping to build legacies in Rwanda as well as improve its economy.

Connect with Sara Stender:

Tima Tea
3 Mountains
Africa Healing Exchange

Consuming the Craft is produced by Podcraft. You can create your own great podcast - faster and easier - at Podcraft.com

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CBI010 Improving Quality & Consistency of Fermented Brews with Dan Kuleric of Precision Fermentation

Dan Kuleric is the COO of Precision Fermentation. Since it’s founding in 2017, Precision Fermentation has been dedicated to providing real-time monitoring solutions to craft brewers that dramatically enhance their control over the fermentation process. With over 20 years of experience in the brewing industry, Dan is passionate about craft beer and the people that produce it.

Dan joins me today to share how Precision Fermentation got started and how they help brewers improve the quality of their craft while working more efficiently. He explains what the BrewMonitor is and how the data it collects helps brewers ensure brew consistency from batch to batch. He also explains how the system allows brewers to spend more time with their families while monitoring the fermentation process in real-time through the use of technology and artificial intelligence.

This week on Consuming the Craft:

How Precision Fermentation got started and how they help brewers improve the way they monitor the fermentation process.
What the BrewMonitor is and how it helps brewers monitor the quality of their fermented brewed products.
How CBI plans to use the BrewMonitor with our students.
How the data collected with the BrewMonitor can help brewers ensure brew consistency.
How the BrewMonitor uses AI technology to alert brewers when their fermentation benchmarks are not met.
The Booze Clues ‘Hoppy Pale Ale’ surprise.
What’s next for Precision Fermentation?

Connect with Dan Kuleric:

Precision Fermentation

Consuming the Craft is produced by Podcraft. You can create your own great podcast - faster and easier - at Podcraft.com

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CBI009 Telling the Social, Cultural & Economic Story of NC Through the Craft Beverages Lens with Kimberly Floyd

Kimberly Floyd has a Masters degree in Public History with a concentration in Museum Studies from North Carolina State University. She currently serves as the Site Manager at Zebulon B Vance Birthplace as well as the President and Founder of the North Carolina Craft Beverage Museum.

Kimberly joins me today to explain what the NC Craft Beverage Museum is and the projects and programs currently being planned for the museum. She explains her mission for telling the social, cultural, and economic story of North Carolina through the lens of craft beverages and the project ideas she has planned to educate children on the historical culture of our state. We also share a Booze Clues moment with a “purple port surprise” while discussing some of the unusual and taboo museum attendee behaviors Kimberly has seen while traveling the world and critiquing museums.

This week on Consuming the Craft:

Tips for museum enthusiasts from a museum professional.
What is the North Carolina Craft Beverage Museum?
The projects she has collaborated with UNC Greensboro for research and developing programs for the museum.
Upcoming public access to oral history content.
The Booze Clues Purple Port Surprise.
What Kimberly is excited about for the upcoming NC Craft Beverage Museum.

Connect with Kimberly Floyd:

North Carolina Craft Beverage Museum
Facebook
Instagram

Consuming the Craft is produced by Podcraft. You can create your own great podcast - faster and easier - at Podcraft.com

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CBI008 Life’s Too Short to Drink Bad Brandy with Dan McConnell of McConnell Farms

Dan McConnell is the owner of McConnell Farms, a family-owned farm based in Henderson County, North Carolina. Since its establishment in the 1940s, McConnell Farms has grown and produced a wide variety of crops and livestock. Today, the farm primarily focuses on growing row crops such as strawberries, blackberries, and corn as well as fruit trees. Dan holds a Bachelor’s degree in Horticulture with a special focus on Fruits and Vegetables from North Carolina State University. McConnell Farms is one of our generous donors of fresh-pressed cider that allows our students to learn hands-on how to ferment and develop great tasting brandy and other adult beverages.

Dan joins me for today’s Booze Clues segment and discusses why life’s too short to drink bad brandy. We discuss how consumers can change the flavor profile of various wines and brandies by simply adding a fruit juice ice cube into their beverage. Dan explains what the “variety trials” are at his farm and how they are creating new heirloom fruits for consumers. We also discuss why consumers want smaller apples than in previous years when he expects to see high-yield harvests from his fruit trees and the real reason why Johnny Appleseed started planting apple trees.

This week on Consuming the Craft:

Changing the flavor profile of adult beverages with fruit juice ice cubes.
Tasting “a winner” of the peach variety trials at McConnell Farms.
Distilled spirits with figs.
CBI’s experiment with concentrating ginger.
Marrying apricots and peaches - and other fruits - to create heirloom fruits.
Why consumers want smaller fruits.
When to expect high yields from fruit tree crops.

Connect with Dan McConnell:

McConnell Farms
McConnellFarms@BellSouth.net
(828) 692-2819

Consuming the Craft is produced by Podcraft. You can create your own great podcast - faster and easier - at Podcraft.com

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CBI007 Everyone Has an ‘O-pina’ on Scotch & Tequila with John Lyda

John Lyda is the master of all-things-brewing. He is a full-time faculty member and instructor at CBI where he shares his wealth of knowledge and experience on brewing, distilling, and fermentation with his students.

John joins me for today’s Booze Clues Special - his favorite type of spirit - tequila. We share our “o-pinas” on tequila and scotch and discuss some of the best-tasting tequila and scotch drinks we’ve enjoyed. We also discuss how CBI aims to help students learn the art of making craft beer, some of the upcoming classes you can participate in, and how we help breweries, distilleries, and companies develop and improve their products.

This week on Consuming the Craft:

What CBI does to help students learn the art of making craft beer.
Who the upcoming Stainless Steel Welding class aims to help and what you can expect from taking the class.
How we help breweries and companies troubleshoot various problems and pain points in their products.
How we help brewers and distillates develop new products and flavors.
Our history while working in the brewing industry.
What makes tequila a high-price product?
Varying flavor thresholds of certain types of beer.
Former students returning to CBI to become instructors.

Consuming the Craft is produced by Podcraft. You can create your own great podcast - faster and easier - at Podcraft.com

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CBI006 Lazy Brewing, Brilliant Marketing, and Remembering Bill Coors with John Lyda

It’s a sad time in the brewing industry. Bill (William) Coors, an executive at Coors Brewing Company, recently passed away at the age of 102. So, today, as John Lyda and I tip our glasses to remember the great Bill Coors, we share our thoughts on proper beer filtration methods and brewing styles.

John joins me to discuss “lazy brewing” and the brilliant marketing strategy behind the New England Style IPA beers. John shares his concerns for New England’s style and filtration methods and why he believes they should adopt better methods. I share why I believe their filtration method is a brilliant marketing strategy and the ying-yang balancing act of achieving optimal bitterness levels. We also share our thoughts on experiencing Brut IPA, and I learn an important lesson on what “dusty yeast” is and how it impacts the clarity of your brew.

This week on Consuming the Craft:

Remembering Bill Coors and his amazing accomplishments in the beer brewing industry.
Why John believes New England Style beers practice “lazy brewing’ techniques.
Why your filtration method matters when brewing beer.
Why I believe New England IPA’s beer style is a brilliant marketing strategy.
Experiencing Brut IPA beer.
Balancing beer bitterness in your beer finish.
What ‘dusty yeast’ means.
How dusty yeast impacts a beer’s clarity.

Consuming the Craft is produced by Podcraft. You can create your own great podcast - faster and easier - at Podcraft.com

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CBI005 Homemade Flavored Vodka and Scratching the Beer-y Itch with Lite Beer with John Lite

This week on Consuming the Craft, John joins me to scratch the ‘beer-y itch’ and discuss all things related to lite beer. We dive deep into the history of lite beer and share who really invented the golden elixir. We discuss the process of reducing calories in beer, why lite beer was originally created, and the characteristics of the best selling beer in the world. We also share our most and least favorite beer and wine choices and share how to infuse your favorite flavors into vodka.

This week on Consuming the Craft:

Who invented lite beer?
How to reduce the number of calories in beer.
Why lite beer was originally created.
The best selling beer in the world and the characteristics that make it great.
Our most and least favorite beers and wines.
How to infuse flavors into vodka at home.
Deconstructing beer to create new flavor recipes.

Consuming the Craft is produced by Podcraft. You can create your own great podcast - faster and easier - at Podcraft.com

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CBI004 Han Solo Hops and the Brew-Union Hop Report with Ian McHarg of Country Malt Group

Ian McHarg is the Herald of Hops; the Leader of Lupulin at Country Malt Group. With over 100 years of combined brewery and brewing experience as well as 11 warehouses across North America, the group is committed to providing a wide range of quality ingredients and excellent service throughout the craft beverage industry.

Ian joins me today to discuss the State of Brew-Union and share his analysis of the Hops Report. He explains why European hop harvest yields are low for 2019 while those in the Northern Hemisphere, particularly the United States, are above average. We also discuss why now is the time for brewers to consider contracting their hops to external producers as well as the Han Solo of Hops - a.k.a. Cryogenic hops - and the cryogenic process of separating noble hops from the lupulin.

This week on Consuming the Craft:

Why malt is the backbone of craft beer.
The state of hop harvest yields in the United States.
The state of the European hop harvest and what caused the decrease in yields.
What is force majeure and should brewers expect it from European hop producers?
Why Ian encourages brewers to contract their hops for 2019 - and what that entails.
How the source of your water impacts the taste of your product.
Hopped vodka and the interesting “experience” of tasting it.
The balancing act involved in creating hopped vodka.
Cryo hops, noble hops, and the cryogenic process.

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CBI003 Hop & Spicy Cider, Cake-Flavored Rum, and Avoiding Blueberry Face Punches with Greg Hill of Urban Orchard Cider

Greg Hill is a Certified Cicerone and the Production Director at Urban Orchard Cider, a family-owned and operated craft cider producer based in Asheville, NC. Since it’s launch in 2015 at the Craft Beer Rising event, the company has gained multiple awards and recognition including taking First Place as the Best Place to Drink Cider in America in 2017 by Food & Wine Magazine. In addition to crafting some of the best tasting cider in the country, the company frequently holds events at their West Asheville and new South Slope locations.

Greg joins me today to discuss Urban Orchard’s newest location and the type of cider beverages they currently have on tap. We discuss their unique dry ciders and their process for using different yeast varieties to achieve various flavor profiles unattainable by other cider producers. We also discuss their carbonation process and how they achieve their champagne-like bubbles, as well as their new flavors such as the blueberry-flavored Blue Monday and jalapeno-infused Hopaleno.

This week on Consuming the Craft:

Urban Orchard’s newest location and the variety of beverages currently on tap.
How they make their blueberry lager.
Their unique dry ciders and how they use different varieties of yeast to achieve different flavor profiles.
What is flocculation?
Their carbonation process and how they achieve champagne-like bubbles.
Why he enjoys teaching at CBI.
New flavors the Urban Orchard Cider is currently working on.

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CBI002 Booze Clues, Scotch Jacuzzis & the Food Safety Modernization Act with Chris Reedy of NC BioNetwork

Chris Reedy is the Director of Food, Beverage, and Natural Products at NC BioNetwork. NC BioNetwork offers educational and lab resources, courses, and training programs that impact the economic and workforce development within the biotechnology, biomanufacturing, and life sciences industries across North Carolina. Chris is responsible for providing leadership and administrative oversight for statewide programs and resources.

Chris joins me today to discuss the Food Safety Modernization Act and what brewers and alcohol producers need to know to comply with the new FDA policies. He explains the difference between good brewing practices and good manufacturing practices, what producers should consider when storing and reusing spent grain, and how producers can determine when it’s time to conduct a hazard analysis to comply with FDA standards. We also discuss the difference between micro-toxins and aflatoxins and the long-term health effects of excessive aflatoxin consumption.

This week on Consuming the Craft:

What brewers and producers need to know about the Food Safety Modernization Act
The difference between good brewing practices and good, current manufacturing practices.
What breweries and producers can do with spent grain while being compliant with the new FDA standards.
Proper storage of spent grain under the new policy.
Chemical and physical contaminants to consider when storing or reusing spent grain.
When producers need to conduct a hazard analysis, according to the new FDA standards.
What aflatoxins are, how they lead to bottle gushing and the long-term health effects of human consumption.

Consuming the Craft is produced by Podcraft. You can create your own great podcast - faster and easier - at Podcraft.com

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CBI001 Consumer Trends, Marijuana Market Share & the Magical Spice of Beer Hops with Beau Evers of Crosby Hops Farm

Beau Evers is the Account Manager at Crosby Hops Farms. Founded in 1900 by Albert and Mary Crosby, Crosby Hops is the leading grower, manufacturer, and processor of top-quality hops. Located in Willamette Valley, Oregon, the family farm consists of 160 acres of rich soil. They are certified Salmon-Safe growers and Certified B Corp suppliers with an unwavering commitment to quality, sustainability, innovation, and community.

Beau joins me today to discuss the magical spice of beer hops and the trends he has noticed among consumers. We discuss the exciting new flavors and varieties that are expected to hit the market in the near future, such as marijuana-inspired beer varieties, beer schnapps, and beer whiskey. We also discuss how the marijuana industry is causing an interesting and positive disruption across many industries as well as our predictions on how it will affect the share market and the future of the hops industry.

This week on Consuming the Craft:

New flavors and varieties of beer hops expected to hit the market.
Predicted trends for the average pound per barrel of hops produced.
Upcoming New Zealand experimental beer hop varieties.
Older beer hop varieties making a comeback at breweries.
Challenges farmers face regarding naturally occurring cross-pollination of hops in the field.
The amount of money currently being invested in the New Zealand hop industry.
New beverages breweries are currently experimenting with such as beer schnapps and beer whiskey.
The various beverages people are exploring and experimenting with hops.
Beau’s prediction for the future of the hops industry.
Marijuana-inspired beer varieties.
The impact that marijuana has made on the hops industry and share market.
The current trend of consumers drinking wine, spirits, and beer.

Consuming the Craft is produced by Podcraft. You can create your own great podcast - faster and easier - at Podcraft.com

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CBI001 Consumer Trends, Marijuana Market Share & the Magical Spice of Beer Hops with Beau Evers of Crosby Hops Farm Beau Evers is the Account Manager at . Founded in 1900 by Albert and Mary Crosby,

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