Straight From The Kiln

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Farm To Table Meets Grain to Growler

This weekend we are headed to the Raleigh/Durham area for the 2011 Sustainable Agriculture Conference that is hosted by our friends at Carolina Farm Stewardship Association.  They have compiled an amazing line-up of foodies, farmers, and…
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Eastbound and Down……

I spent most of last Wednesday in our Sprinter van…running the gauntlet of I-40 for close to 500 miles. I met with our buddy Uli Bennowitz, from the Weeping Radish Brewery, by the side of the road and dropped off our first shipment of malt!…
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Riverbend Malt House in Mountain Xpress!

Great article on Riverbend Malt in Mountain Xpress http://www.mountainx.com/article/35411/Brews-News-new-Malt-House-and-brew-tidbits
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Riverbend Worker Prepares Malt at Riverbend Facility

It’s Business Time…

Last week was a whirlwind….final inspections (which we passed), grain deliveries, and a successful kiln test!!!  A wild ride to say the least.  We capped off the week by starting our first batch.  We have chosen to begin at 50% capacity…just…
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Road Trip: Greens Creek

Word is getting out about Riverbend and we are fielding calls from interested farmers across the state!  In the past few weeks we have spoken to farmers in Granville County (near Kerr Lake) and Polk County who are interested in growing grain…
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Workin’ On The Building…

I know you’re all asking yourselves….what is taking so long?  Trust us, we are right there with you.  Since our return from Canada (and even during) we have worked with our contractors, city inspectors, and spent countless hours searching…
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Learning Aboot Malt…..

Greetings from Winnipeg! Brent and I just completed our second week of malt training at the Canadian Malt Barley Technical Centre. Our typical day starts with 3-4 hours of lecture in the morning, followed by “hands-on” work in the malt…
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Hitting The “Ground” Running….

The development of local food systems is essential to creating a durable and sustainable economy in our region … A recent article in Grist Magazine highlights one of our key partners, Carolina Ground (aka NC Organic Bread Flour Project), who…
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Research Trials Begin … In New Zealand?

How did our barley get to New Zealand you ask? Turns out their climate is very similar to North Carolina’s, but their seasons are opposite ours since they are in the southern hemisphere. These conditions have set the stage for an exciting…
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