Straight From The Kiln

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Riverbend Worker Prepares Malt at Riverbend Facility

It’s Business Timeโ€ฆ

Last week was a whirlwindโ€ฆ.final inspections (which we passed), grain deliveries, and a successful kiln test!!! ย A wild ride to say the least. ย We capped off the week by starting our first batch. ย We have chosen to begin at 50% capacityโ€ฆjustโ€ฆ
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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!ย  In the past few weeks we have spoken to farmers in Granville County (near Kerr Lake) and Polk County who are interested in growing grainโ€ฆ
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Workin’ On The Buildingโ€ฆ

I know youโ€™re all asking yourselvesโ€ฆ.what is taking so long? ย Trust us, we are right there with you. ย Since our return from Canada (and even during) we have worked with our contractors, city inspectors, and spent countless hours searchingโ€ฆ
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Learning Aboot Maltโ€ฆ..

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 โ€œhands-onโ€ work in the maltโ€ฆ
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Hitting The “Ground” Runningโ€ฆ.

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

How did our barley get to New Zealand you ask? Turns out their climate is very similar to North Carolinaโ€™s, but their seasons are opposite ours since they are in the southern hemisphere. These conditions have set the stage for an excitingโ€ฆ
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Big News From Big Love!!!

Wow!! what a warm welcome from the Asheville beer scene. We entered our โ€œAppalachian Pale Aleโ€ in this yearโ€™s Just Brew It! Homebrew Event, sponsored byย Just Economics. It garnered rave reviews from the judges and attendees. This beerโ€ฆ
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