Эпизоды
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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.
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Пропущенные эпизоды?
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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.
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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.
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 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.
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 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.
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 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.
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 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.
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 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: [email protected]
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:
LinkedIn
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 CompanyThis 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 industryThe negative impact of lipstick and other residues on the drinking experienceIntroducing ZolaTerra's Smudge Eraser as a solution to glassware cleanlinessThe benefits of using plant-based and biodegradable cleaning productsHow the Smudge Eraser can save time, money, and improve customer satisfactionResources 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.
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 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
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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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
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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