I must confess, I’ve reworked the classic quote from Wendell Berry more than a few times in my quest to connect our clients to agricultural side of malt. So I had to laugh when I got the invite to speak on a panel with the same title at the inaugural BevCon in Charleston.
I’m honored to share the stage with my good friend Sean Wilson from Fullsteam Brewing,
» Read more about: Drinking is an Agricultural Act @ BevCon 2016 »
We are excited to announce a charity beer dinner with our good friends at All Souls Pizza on Monday, May 23rd!
The Dinner:
The event will feature locally-raised pork from Austin Farms in Old Fort along with several local beers. We are planning to dine on the outdoor patio to enjoy the spring weather.
Monday, May 23rd 6-9PM
Vegetarian option available
$50/pp + applicable service charges
The Menu:
Antipasta – cured meats,
» Read more about: Farmhouse FEAST @ All Souls Pizza – May 23rd »
This year’s Brewvival brought together some of craft beer’s finest to Charleston for an epic weekend of tastings, dinners, and boozy brunches. If you weren’t able to make it down, don’t despair. Several of the visiting rock star breweries joined forces with the local talent to create something special and uniquely southern!
The first collaboration features our new friends at Revelry Brewing Company who teamed up with Jolly Pumpkin Artisan Ales out of Ann Arbor,
» Read more about: Collaboration Update Pt. 1 – Revelry Brewing+Jolly Pumpkin »
We got an opportunity to meet up with several legislators, board members from the NC Brewers Guild, and our local brewing community this week for a “State of the State” meeting. New Belgium hosted the event and served up Citradelic, Blue Paddle, and some other favorites for the crowd. Green Opportunity’s Kitchen Ready Program prepared some great food as well!
Needless to say, I love the fact that this constitutes a work day!
A brief break in production here at the malt house has provided a minute to share a few of my favorite beers of 2015. Not necessarily new beers, just new to me. Presented in the order they were consumed and noted.
ECLIPTIC / WICKED WEED / STONE – POINTS UNKNOWN IPA
A lot of brewing fire power went into this one! 25% Barrel aged Belgian Tripel and 75% West Coast IPA blend.
As summer fades into fall, we shift our energies from analyzing crop samples to planning for the future. Winter grains are planted in October and harvested in May or early June throughout the south. Orchestrating the harvest, cleaning, and planting of these grains requires a tremendous amount of communication between the malt house and our network of growers. Working on a contract model helps us secure our raw materials for the upcoming year and gives the farmer peace of mind that he will adequately compensated for his harvest.
“Malt with a Mission”
Call it a slogan, tagline, whatever you want. Regardless, it doesn’t always get the attention it deserves. Those four words capture our desire to connect local farmers to the craft beer industry, while taking care of our employees and our planet. Simply put, these goals have been a part of our DNA since day one.
One of the companies we’ve used as a model for our development is Patagonia,
Introducing Riverbend homebrew kits! We’ve developed an American-style rye pale ale recipe kit that showcases the range of our hand-made, floor-malted, artisan malts. The grain bill is a combination of our Pale and Heritage regionally grown barley malts, combined with a pound and a half of our Carolina Rye malt (the same stuff that went into the New Belgium Hop Kitchen RyePA) and a couple ounces of our specially-roasted chocolate malt.
» Read more about: Homebrew Kits! Now Accepting Pre-Orders »
After months of installing, calibrating, and troubleshooting our new equipment, we finally have the various components of our expansion dialed in. We’ve done several runs now with everything in place and though we’ll continue to make adjustments as we go along, we’re excited to get into a rhythm and focus on doing what we do best: making great malt.
Here are some of the final pieces of the puzzle to get us to where we are today.
To celebrate this week’s bottle release of the latest seasonal from Asheville’s own Hi-Wire Brewing, we’ve got a quick Q&A with Hi-Wire’s head brewer Luke Holgate. Uprisin’ Hefeweizen was brewed a couple weeks ago using our Appalachian Wheat Malt and it’s a damn good beer. Kick back with an Uprisin’ and enjoy!
When did you start brewing? What was the first beer you ever brewed, and how did it turn out?
» Read more about: Meet the Brewer: Luke Holgate of Hi-Wire Brewing »