“In this show, I talk to both Brent Manning of Asheville’s Riverbend Malt House and to Andrew White, a seventh generation North Carolina farmer who is diversifying into growing specialty barley and oats to supply the craft malt house.”
Warren Wilson College, Oak and Grist Distilling and Riverbend Malt House are collaborating on a hyper-local project in which grain will be grown on college property, malted at Riverbend and distilled at Oak and Grist.
A description of the project, with comments from Oak and Grist Founder Will Goldberg, at 30:42-36.40 in this video: https://www.youtube.com/watch?v=5R5UukVXZfk
Warren Wilson College: https://www.warren-wilson.edu
Oak and Grist Distilling: https://www.oakandgrist.com/oghome
The Future of Asheville’s Beer Scene
“Whether any city deserves to be dubbed the “best beer city in the country” is sort of moot. But, we want to highlight cities creating an exciting environment for breweries to be innovative and create exciting beer. To do so means not just playing host to great breweries but also fostering a culinary scene and investing in the agriculture and infrastructure around craft beer. For instance, Riverbend Malt House, a small malt manufacturer, and White Labs, a yeast laboratory production site, have settled down in Asheville.”
“Wooden Robot recently released cans of I’m Not A Robot, a wet-hopped Kellerbier brewed with Asheville’s DSSOLVR. Kellerbier, which is German for “cellar beer,” is an unfiltered lager which often has a slightly cloudy or hazy appearance. To brew the collaboration, the two breweries mixed their respective water profiles, then used pilsner malt, munich oats and wheat from Riverbend Malt House. Finally, it was hopped with Mt. Hood hops in the kettle, and then followed with an addition of wet, hydroponic Spalter Select hops.”
“This Munich Helles-style beer from Hapeville’s Arches Brewing was brewed with custom Pilsner and light Munich malts from Riverbend Malt House in Asheville, North Carolina, German Perle hops, and a late addition of Tettnang and Hallertau Hersbrucker hops.
The result is a pale gold, lightly carbonated beer, with a soft, smooth, malt-forward flavor. The yeasty freshness offers notes of honey and graham cracker, with a touch of peppery spice in finish. At 4.8% alcohol, Heritage Helles is very easy drinking, and very food friendly. ”
Yet again in another collaborative release, the craft beer mecca of Asheville united to release Stay Home/Stay Asheville IPA. Participating breweries include Archetype, Bhramari, DSSOLVR, New Belgium, and Twin Leaf — and ingredients were donated by Riverbend Malt House and White Labs Yeast. The result is a burst of tropical fruit and ripe melon with some danky pine and lightly roasted notes. Featuring the famous grain silo in the River Arts District on its label, the beer is available in four-packs of 16-ounce cans at Bhramari and Archetype’s West Asheville location and benefits New Belgium’s Bar and Restaurant Relief Fund — which has already raised more than $230,000 for food and beverage communities in Asheville and Fort Collins, Colorado.