Consuming the Craft

I enjoyed chatting with the multifaceted Kelly Minus today on Consuming the Craft. From his intriguing background, which includes diverse experiences in Seattle, Houston, Austin, and Asheville, to his heritage in Kentucky near the Medley distillery, we cover various topics highlighting Kelly's unique journey through life. We delve into how his upbringing near distilleries and his career as a prolific musician have influenced his appreciation for craft beverages, particularly his evolution toward enjoying more complex flavors. Working in the culinary department at AB Tech, Kelly brings a distinct perspective, blending his love for flavor with his musical creativity. Kelly Minus, an international man of mystery, has a vibrant professional history, including working at Texas A&M and living in multiple cities across the United States. As a passionate musician, Kelly has been part of various bands and boasts extensive experience with different music styles. His role at AB Tech in the culinary department allows him to engage with his passion for flavors and creativity, much like in his musical pursuits. Co-owner of the Sinkhole Texas record label, Kelly continues exploring his love for music while sharing his insights into craft beverages. "People can ruin a hobby by making it a career really quickly." Today on Consuming the Craft:·      Kelly Minus has an international background that influences his unique perspective on flavors.·      He grew up near the Medley distillery in Kentucky and continues to appreciate craft beverages.·      While not a big drinker early on, his introduction to Guinness opened the door to exploring unique beers.·      Kelly works in the culinary department at AB Tech, where he combines his love for flavor with his musical background.·      He has been part of over three dozen bands, offering a wealth of experience in musical creativity and collaboration.·      Kelly owns a record label called Sinkhole Texas, further manifesting his dedication to music.·      His approach to teaching incorporates innovative methods like recording lectures to aid student learning.·      Kelly emphasizes the importance of not turning a passionate hobby into a burdensome career. 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.

 I enjoyed sitting down with Dan Hodges from Bridge Farm in today's episode. Our conversation kicked off with an intriguing look into his ambitions for Highland Mushrooms, and a thrilling journey through his extensive experiences from military flight instruction to apple cultivation in Arizona. Dan's story of buying a 150-acre farm in North Carolina and transforming it into a multifaceted agricultural haven is inspiring. Dan Hodges has an impressive background that ranges from finance to flying F16s for the military as an instructor. His journey into agriculture began in Arizona, where he planted vineyards in an attempt to create fine wines. This eventually led him and his family east to the lush landscapes of North Carolina. At Bridge Farm, Dan is leading efforts in diverse offerings, including mushroom cultivation, cider production, and even truffle cultivation. His forward-thinking approach lays the foundation for a comprehensive craft venture that harmonizes nature's offerings. "What you're basically building is a booze playground with sandwiches." ~ Puff Today on Consuming the Craft:·     Bridge Farm's mushroom operation aims to produce 90 tons a month, establishing itself as a major player in the exotic mushroom market.·     Dan's journey from military to agriculture highlights his visionary leap into farming.·     Bridge Farm plans to support a cidery, distillery, and mushroom cultivation under its extensive agricultural model.·     The farm is designed to be a destination location featuring hiking, mountain biking, and family-friendly activities.·     Truffle cultivation is part of the farm's diversified agriculture strategy, potentially leading to the largest truffle production in North America.·     Dan collaborates with renowned experts to maximize the efficiency and quality of each agricultural venture on the farm.·     Double-sided operations are enhanced through on-site cidery, winery, and distillery production facilities.·     Including an educational center at Highland Mushrooms offers visitors firsthand insights into mushroom farming.Contact Dan:Bridge FarmThis 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.

 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 WebsiteThis 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.

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 BioNetworkFDA's draft guidance on food safetyTTB 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. 

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." ~JulianToday 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.

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 DelaneyToday 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 CraftThanks 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.

 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." ~ BooBearToday 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.

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. 

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 HotelThis 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.  

 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." ~ PuffToday 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.

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 CompanyResources Mentioned:Dssolvr Brewing CompanyAmerican Cider AssociationPink 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 CraftThanks 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.

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 RobertsToday 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: KarisRoberts.ABA@gmail.comJoin 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. 

064 Aging Gracefully: Charlie Stanley on Whiskey, Wine, and the Art of MaturationToday, 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 StanleyToday 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.  

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 RoweToday 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 FarmsThis 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. 

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 RobertsToday 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 EmailResources Mentioned:Asheville Brewers AllianceMercy Urgent CareThis 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 

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 ResnickToday 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 FermentationThis 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 CraftThanks 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.

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 DelaneySara 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 transparency in nutrient density and product quality.·     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: LinkedInTed 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.

 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 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 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.

 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.

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." - PuffThis 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.

 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●     michael@eudawine.com 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.

 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●     michael@eudawine.com 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.

In this episode, Puff is joined by Matt Beck, a first-year student at the Craft Beverage Institute. Matt, a former military man with 28 years of service, decided to transition into a completely different field after retirement. With a passion for craft beer and coffee, Matt discovered the AB Tech program and was immediately drawn to its detailed curriculum and hands-on approach. Despite having no brewing experience, Matt jumped right into brewing beer in his second week of classes, and he thoroughly enjoys the production days, where he can put theory into practice. Matt's goal is to learn as much as possible and build connections in the brewing industry, and he is grateful for the cohort model of the program, which allows for networking and support among students.Matt Beck is a first-year student at the Craft Beverage Institute, pursuing his passion for craft beer and coffee. With 28 years of military service under his belt, Matt decided to embark on a new chapter in his life and explore the world of brewing. After discovering the AB Tech program, Matt was impressed by its detailed curriculum and hands-on approach. Despite having no prior brewing experience, Matt quickly immersed himself in the program, brewing beer in his second week of classes. He particularly enjoys the production days, where he can apply the theory he learns in class. Matt's goal is to gain as much knowledge as possible and build connections in the brewing industry, and he appreciates the cohort model of the program, which fosters networking and support among students. "I like that it's a cohort... because that's something we see in training in the Army. It's a small world, and you're going to run into people again, or someone knows you or knows people that you know." ~Matt Beck This week on Consuming the Craft:·     Matt Beck, a former military man, shares his transition from the military to pursuing a career in craft brewing.·     He discovered AB Tech's brewing program and was drawn to its detailed curriculum and hands-on approach.·     Matt highlights the importance of the cohort model in building connections and networking within the industry.·     The program's emphasis on practical experience allows students to apply theory in real-world brewing scenarios.·     Matt expresses his satisfaction with the program and the opportunities it has provided for his future in the brewing industry.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.

  Karis Roberts is the executive director of the Asheville Brewers Alliance. They have been instrumental in the success of Asheville Beer Week, particularly the opening event. Karis has also collaborated with Mercy Urgent Care to provide affordable healthcare options for members of the alliance, including small businesses and professionals in the industry. She is passionate about promoting sustainable and fun events in the craft beverage scene in Asheville and believes that collaboration is key for growth. Karis's dedication to supporting the local community and fostering a thriving craft beverage industry has made her a respected figure in the field. In todays episode, Karis discusses having recently hosted the ABA's first alcohol management class with Mercy Urgent Care. This was an important initiative addressing the misconception that the ABA is just a drinking club or a "good old boy hangout." Highlighting the ABA is much more than that, Karis promotes education and believes in providing resources and training to support the breweries and other members of the community. The ABA is also filming these trainings to create a resource library with the goal of understanding the needs of the breweries and helping them thrive. "We just put on our first alcohol management class with Mercy Urgent Care."~Karis Roberts On Today's Episode:The Asheville Brewers Alliance recent Beer Week event and partnership with Mercy Urgent Care. The benefits of membership, upcoming events in Asheville, collaborations in the beer and alcohol industry. The growth and diversification of products in the brewing industry, and the innovation happening in the community. The importance of community support, healthcare during the pandemic, collaboration, and education in the craft beverage industry.The ABA's resource library of filmed trainings. Resources Mentioned:· Asheville Brewers Alliance· White Labs· Mercy Urgent Care     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.

On this episode of Consuming the Craft Podcast, Puff, and John Lyda discuss the upcoming season and the new group of students starting in the fall. They also talk about the program's 10th anniversary and reminisce about how time has flown by. The conversation takes an unexpected turn when they mention pumpkin season, but they clarify that they are not referring to pumpkin-flavored drinks or desserts. Puff shares an interesting anecdote about pumpkins and asks the students about their pumpkin-growing experiences.You'll learn about the upcoming new student season in our craft program, and we'll delve into the concept of seasonal creep and how it affects the brewing of pumpkin beer. John goes into the importance of letting flavors blend in certain beers, and we discuss safety concerns for those in our industry who have lost their sense of smell and taste.I'll introduce you to a unique liqueur called "Beatnik" and explore various types of gin and potential flavor pairings; we'll talk about the necessity of research and experimentation when developing new products, the hurdles of increasing production and sourcing ingredients, as well as the financial and legal facets of selling alcohol.You'll discover a particular rum named Añejo and its distinct flavors, see the unique packaging of a certain product, learn about the method of applying a stretchy neck seal on bottles, and wrap up my admiration for several brands and organizations.You know, pumping molasses is different than pumping water, right?"This week on Consuming the Craft:·  The start of a new student season and the 10th anniversary of the program.·  "Seasonal Creep" and how certain seasonal products, like pumpkin-flavored items, seem to appear earlier each year.·  The importance of sensory analysis and safety in the craft industry, particularly in relation to the loss of smell and taste due to COVID-19.·  Special thanks to John Lyda, James Schramm, and Danny McConnell for their contributions to the program.·  What are we doing? Projects and collaborations with local businesses showcasing the diverse and hands-on nature of the craft industry education.Consuming the CraftThanks 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 | GooglePlayBe 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.  

 Greg Hill is the Head Cider Maker and Production Director at the Urban Orchard Co. in Asheville and one of the first graduates of the Craft Beverage Institute program. He is a lifelong learner who, armed with a Master's in Training & Development, is pursuing a Doctorate in Education. A true stalwart of the craft beverage industry, Greg is passionate about elevating the quality of education for brewers through standardization. Today, in addition to his work as cider maker extraordinaire at the Urban Orchard, Greg shares his wisdom and knowledge with the next generation of brewers by serving as an adjunct professor at A-B Tech's Craft Beverage Institute of the Southeast. In this episode, Greg and I discuss the need to standardize education for the brewing industry. We describe the gap between brewers' theoretical knowledge and hands-on experience and explore how the industry can bridge it. We also reveal the best hydrating liquid in the world (hint: it's not water!), discuss Greg's plans after his Doctorate in Education, and highlight the relationship between the quality of a brewed beverage, the success of a brewing company, and the kind of people they hire. This week on Consuming the Craft: ●     Greg's background and mission to standardize education for the brewing industry●     Bridging the gap between theoretical knowledge and hands-on experience in the brewing industry●     The value of the apprenticeship model of education●     The keg method and standardizing yeast pitching●     Cider with low ABV content at the Urban Orchard Co.●     The best hydrating liquid in the world (hint: it's not water)●     Booze Clues: a drink apropos of Oktoberfest●     The correlation between a brewery's success and the people they hire●     Why brewing companies should invest in their brewers' education Related Episodes: ●     Standardizing Education for the Craft Beverage Industry with Greg Hill●     Moo's Clues with Haley Connect with Greg Hill: ●     Urban Orchard Cider Co.●     Urban Orchard Cider Co. on Facebook●     Urban Orchard Cider Co. on Twitter 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.

In our studio, today is perhaps the most “specialist” of all the guests we've had so far on the podcast—my six-year-old daughter, Haley. She's in this episode to do what we call Moo's Clues, a sensory analysis exercise on one of her favorite things in the whole world: milk! In this special milk-tasting episode, Haley and I sample two types of white milk and two types of chocolate milk. We also explore flavor, smell, and taste and discuss some of Haley's favorite foods. This week on Consuming the Craft: ●     Haley's favorite foods●     How a kid's sense of taste changes as they grow up●     Moo's Clues: taste-testing cow and goat milk●     Moo's Clues, part two: taste-testing regular and organic chocolate milk●     Haley's favorite smells from the Moo's Clues milk choices 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.

 In the brewing industry—and any industry, for that matter—safety comes first. But A-B Tech alumnus Jamie Reardon takes it a step further than that. To Jamie, to be mindful and prepared is to be safe. As a student of the Craft Beverage Institute of the Southeast program, he procured a job in maintenance at a large brewery south of Asheville (hint: we lovingly call it “Malt Disney” or “Brewj Mahal”). Add to that his background in the nuclear power and energy industries, and it's no wonder that he does everything he can to be safe. In this episode, Jamie and I discuss workplace safety and maintenance. We explore how keeping things clean impacts safety and maintenance. We discuss the importance of being proactive with safety, maintenance, and cleanliness. We also highlight the value of designing a facility to make it easy to implement safety and maintenance measures and underscore what it takes to cultivate a culture of safety. This week on Consuming the Craft: ●     Why Personal Protective Equipment needs to function as the last line of defense in workplace safety●     How standard operating procedures help protect and keep people safety●     The financial impact of lost time accidents●     How routine jobs can make us too complacent when it comes to safety●     Why Jamie puts the names of his wife and kids on the back of his work gloves●     The importance of cleanliness in breweries and distilleries●     Quality assurance vs quality control●     Booze Clues: vanilla-laden carbon-neutral rhum●     The role of facility design in ease of maintenance●     Why everyone should go through their equipment manuals●     Environmental, health, and safety tenets and the two different parts of OSHA 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.

 After over ten years of service as an environmental scientist, master maltster, and Certified Cicerone, Brent Manning has spent the past decade immersing himself in the world of craft malt. He is the co-founder of Riverbend Malt House, a company committed to making great malt for distillers and craft breweries. As the brains behind Riverbend Malt House, Brent has pretty much worn every hat in the business—from production and bookkeeping to research and sales. In addition to his work at Riverbend Malt House, Brent has assisted in the co-founding of the North American Craft Maltsters Guild, where he currently serves as President. In this episode, Brent and I discuss how Riverbend Malt House is exploring and making innovations in malting. We describe how looking at the southern brewing heritage helped Riverbend figure out the corn-malting process. We consider whether leaving the root of the material in the grain can add complexity to whiskey. We also discuss what it takes to create great chit malt and reveal what's new and exciting at Riverbend Malt House. This week on Consuming the Craft: ●     Single malt studies and launching single origin pilsners with the Riverbend Malt House●     Cumberland corn and its origins●     How to trick corn into germination●     Hickory king and other recent releases from Riverbend●     Tracing the history of corn in America and the pathways they went into●     Booze Clues: We should probably mix some water in this●     How we turned kilos upon kilos of corn into delicious bourbon●     The secret bar at the Consuming the Craft podcast studio●     The Farmland Trust and how they're driving a rye project in Kentucky●     The genesis of Riverbend's chit malt●     Brent's thoughts on opening a malt house●     Malt's opportunity to play a more educational and vibrant role●     Getting over the lack of distiller's malt and interacting with the distilling community●     Exploring the world of corn varieties●     Stories behind the seashore black rye Connect with Brent Manning: ●     Riverbend Malt House●     Riverbend Malt House on LinkedIn●     Riverbend Malt House on Instagram●     Riverbend Malt House on Facebook●     Riverbend Malt House on Twitter●     Brent Manning 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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Roman's story is incredible, to say the least. He is an international student at AB Tech's Craft Beverage Institute of the Southeast. Despite the challenges provided by differences in culture, language, and cost of living, he has produced a fantastic capstone beer. Roman is due to graduate soon and, equipped with a passion for quality control and attention to detail, we just know he's on the road to making some of the best beer there is. In this episode, Roman and I explore his mission to bring beer back to its original taste. He recounts his experiences as an international student at ABTech's Craft Beverage Institute of the Southeast. He explains why the Institute stood out to him as he searched for educational institutions that offer brewing programs. He also describes the kind of pilsner he wants to create and offers advice to other international students considering joining the Craft Beverage Institute of the Southeast program. This week on Consuming the Craft: ●     How Roman found the program at the Craft Beverage Institute of the Southeast●     Why two years is a good length of time to study brewing, fermentation, and distillation●     Roman's goal to open a family brewery●     The kind of pilsner Roman wants to create●     Bringing back the original taste of beer●     How yeast contributes to the flavor of pilsner●     Booze Clues: Prost! Tasting the pilsner of pilsners●     The Pros and Cons of being an international student at ABTech and the Craft Beverage Institute of the Southeast 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.

Brian Loughrey knows what he's saying when he talks about beer and the beer industry: before he became the Director of Business Development at TechniBlend, Inc./ ProBrew, Brian served in sales for brands such as Heineken, Goose Island, and Anheuser-Busch. He also worked for The Country Malt Group, where he expanded his knowledge and experience on operations. Today, as the Director of Business Development, Brian has become ProBrew's go-to dry guy for his expertise and wisdom on all things grain, malt, malting, and beyond.  Passionate about sanitary fluid handling, process systems, and sales leadership, Thom DeLoach serves as the Vice President of Sales for Statco-DSI Process Systems. He values technical competence, process know-how, common sense, and customer-centric superlative service. Prior to joining Statco in 2019, Thom held regional, national, and international sales leadership roles at MURZAN INC. for more than 20 years. As the Vice President of Sales for Statco, Thom believes that customers, clients, and consumers win when capable teams are equipped with leadership and individual accountability. In this episode, Thom, Brian, and I explore the challenges and struggles small- and medium-sized businesses are experiencing due to the non-alcoholic drink movement. We describe ProBrew's Alchemator and how it helps craft brewers and beverage producers separate alcohol and water from any fermented beverage. We discuss making ready-to-drink products and the importance of striving toward consistency as a small-sized beverage producer. We also address challenges with dissolved oxygen in wine and packaging. This week on Consuming the Craft: ●     The Craft Brewers Conference 2023●     The growth of the non-alcoholic market●     The best thing about having a malt base●     Striving toward consistency as a small beverage producer●     Ready-to-drink products and high-gravity beer●     Flash pasteurization and sanitation●     Booze Clues: freshly-pressed mango, pineapple, and guava magic●     The Food Safety Modernization Act●     Why beers, spirits, and wine competitions are very subjective●     What ethanol does to the flavor of drinks●     Dissolved oxygen in wine and packaging Connect with Thom DeLoach: ●     Statco●     Statco on LinkedIn●     Thom DeLoach on LinkedIn Connect with Brian Loughrey: ●     ProBrew●     ProBrew on LinkedIn●     ProBrew on Instagram●     ProBrew on Facebook●     ProBrew on YouTube●     Brian Loughrey 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. 

 It's safe to say that John Lyda—a full-time faculty member and stalwart of the Craft Beverage Institute of the Southeast at A-B Tech—and I do a lot over the summer. Like the Batman to my Robin, John and I share a passion for troubleshooting and helping out. So, we get a lot of projects in the summer that keep us busier than usual. These projects include helping local businesses, doing house calls, and being a resource and outpost for everyone. And, oh, have you heard about the summer programs we offer at the Craft Beverage Institute? In this episode, John and I share our plans for the summer, including our internship programs and our initial ideas for opening a bartending school. We discuss the new cohort for Fall 2023 at the Craft Beverage Institute and why the program takes a serious approach to safety. We explain why we're big on helping out the local craft beverage industry. We also sample a gorgeous agave tequila for Booze Clues and highlight what kava is all about. This week on Consuming the Craft: ●     Booze Clues: birthday cake, but in the form of tequila●     John's favorite bottle of tequila●     The new fall cohort at the Craft Beverage Institute of the Southeast●     The summer courses and internship program at the Craft Beverage Institute of the Southeast●     Why we're big on safety●     Our previous certificate classes●     Plans to open a bartending school●     Beverage companies we've helped through the years●     What kava is all about Resources Mentioned: ●     Email us at: cbi@ABTech.Edu | jeffreymirvin@ABTech.Edu Connect with John Lyda: ●     John Lyda 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. 

 Evan Wilder could not have known that visiting his aunt and uncle would set him down the rabbit hole of distillation. He had just gotten into whiskey prior to the visit, and his uncle suggested they try some scotch—a bottle of Macallan 15. Before he knew it, he began exploring with peated whiskey, tried his hand at homebrewing, and registered at the Craft Beverage Institute of the Southeast at A-B Tech. Evan recently graduated from the program and will soon be headed down to Australia to work and expand his knowledge of the art of distilled spirit production. Evan joins me today, with a bottle of single malt whiskey in hand for Booze Clues, to discuss how he found the program at the Craft Beverage Institute of the Southeast. He discusses his work at The Chemist in North Carolina and the single malt whiskey exclusively produced for their award-winning bar, The Antidote. He describes his journey in homebrewing and explains how the pandemic led him to seek an education in distillation. Evan also shares his goals as a brewer and discusses his forthcoming travel to Australia. This week on Consuming the Craft: ●     Booze Clues: The Chemist's single malt whiskey, The Antidote●     How smaller barrels accelerate the color, oxygenation, and extraction of whiskey●     Expanding the offerings of the Consuming the Craft podcast●     Why cost control is critical to success in the distillery industry●     What got Evan interested in distillation●     How he found the program at A-B Tech●     Booze Clues Part 2: pouring inspiration for Evan's trip down under●     Evan's Kansas roots and aspirations as a brewer●     The best way to introduce someone to whiskey●     The complexities of wheat whiskey's grain bill Connect with Evan Wilder: ●     Evan Wilder 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. 

 One has got to wonder: just when does Kaeleigh McCauley sleep? While serving as co-founder of the Outsider Brewing Company, Kaeleigh also works as the Sales Development Coordinator for Brewers Supply Group, Inc. And, on top of working two full-time jobs simultaneously, Kaeleigh also serves as the Chapter Leader of the Pink Boots Society in Asheville, North Carolina. The Pink Boots Society is an organization that aims to assist, inspire, and encourage women and non-binary individuals to advance their careers through education in the fermented/alcoholic beverage industry. Kaeleigh joins me today to discuss The Pink Boots Society's mission and how she became a part of the organization. She describes her experiences as a woman working in a male-dominated industry and outlines what everyone can do to turn the brewing industry into a more inclusive space. She also highlights what's new at The Pink Boots Society and underscores what she's looking forward to as the co-founder of Outsider Brewing. This week on Consuming the Craft: ●     The Pink Boots Society●     Kaleigh's role in The Pink Boots Society●     Maintaining courage, making space, and being a woman in a male-dominated industry●     How women can join The Pink Boots Society●     Booze Clues: honeysuckle and nectar, but for adults●     Beer 101 classes, beer pairing nights, and other events brewing at Outsider Brewing Resources Mentioned: ●     The Pink Boots Society Connect with Kaeleigh McCauley: ●     Outsider Brewing●     Outsider Brewing on Instagram●     Outsider Brewing on Facebook●     Kaeleigh McCauley on LinkedIn●     Email: info@outsiderbrewing.beer 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.

 Outsider Brewing Company co-founder Kaeleigh McCauley studied International Business & German at the University of North Carolina at Greensboro. As required by her degree, Kaeleigh later studied in Germany, where she was introduced to pop culture and discovered her love for beer. She returned to the US and immersed herself in the craft community with a passion for beer and a determination to get into the industry after graduating. Her career began at California Premium Beverage as a draft technician and she soon worked as a sales representative for Birdsong Brewing. While working in sales, Kaeleigh began pursuing a continuing education certificate in Applied Sensory & Consumer Science from the University of California, Davis, to elevate her skills and passion for beer to the next level. Today, in addition to her work at Outsider Brewing, Kaeleigh is a sales development coordinator at Brewers Supplier Group and serves as a Chapter Leader for the Pink Boots Society. Kaeleigh joins me today to share her background and journey in the craft beer industry. She explains how going to Germany for her degree introduced her to German pop culture and sparked her love for beer. She describes her former role as a fresh tap draft technician and shares some horror stories from the experience. She also highlights what Outsider Brewing is, how they're making the brewing process “clear,” and underscores how they're helping consumers gain more insight into the art and science of brewing. This week on Consuming the Craft: ●     Kaeleigh's path from UC Davis to the beer industry●     Horror stories from Kaeleigh's time as a fresh tap draft technician●     Her work as a sales development coordinator at Brewers Supply Group●     What people need to know about the transportation and logistics of barley today●     Exciting new grains and varietals Kaeleigh has seen recently●     Co-founding Outsider Brewing, what they do, and how they operate differently●     The gap between people's understanding of the brewing process and the ingredients that go into it●     Booze Clues: Novo Fogo's citrusy, green banana magic from Brazil●     Outsider Brewing's plans for more community events Connect with Kaeleigh McCauley: ●     Outsider Brewing●     Outsider Brewing on Instagram●     Outsider Brewing on Facebook●     Kaeleigh McCauley on LinkedIn●     Email: info@outsiderbrewing.beer 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.

It's time for a celebration, and celebrating with me is the pillar of the Craft Beverage Institute of the Southeast at A-B Tech, John Lyda. What we're celebrating is in John's hand—an obelisk. An award. I'm not sure what the folks at the National Council for Marketing and Public Relations were drinking, but they decided to bestow a Gold Award to the Consuming the Craft podcast. This podcast wouldn't be possible without the support of John, our lab manager Jim—who's really the brains behind this whole thing—our guests, and you, our listeners. In this episode, John and I appreciate this wonderful, beautiful award and discuss our future vision for the Consuming the Craft podcast. We discuss the origins of rhum agricole. We also try a drink of cachaça for Booze Clues, share our mission to become a learning hub for the industry and community, and divulge our plans for new social media channels. This week on Consuming the Craft: ●     Our award from the National Council for Marketing and Public Relations●     Our new podcast studio and office●     Future plans for an Instagram and YouTube channel for the Consuming the Craft podcast●     Rhum agricole and its origins●     Booze Clues: Novo Fogo's magical cachaça●     Novo Fogo's zero waste, carbon-negative distillery and work to help protect Brazilian forests●     Tasty tidbits and other content we're planning to post on the Consuming the Craft YouTube channel●     Our brilliant students at the Craft Beverage Institute of the Southeast at A-B Tech●     What John's looking forward to in the future Resources Mentioned: ●     My email: Jeffreymirvin@ABTech.edu Connect with John Lyda: ●     John Lyda 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.

Do you have leftover whiskey, gin, bourbon, or tequila lying around in bottles around the house? Do you want to clear up some space at your personal bar in time for spring without just throwing away the small leftover portions of drinks you've enjoyed over time? Do you wish you had the Everlasting Gobstopper from Willy Wonka and the Chocolate Factory, but as a great drink? If your answer to these questions is a resounding “Yes,” then I have the solution for you: make your own infinity bottle. In this quick Booze Bits episode, I discuss what an infinity bottle is and how you can make one. I also explain how infinity bottles become your very own unique, ever-changing house blend that never ends. This week on Consuming the Craft: ●     Making space in your personal bar at home●     What an infinity bottle is and how to make one●     Infinity bottles I make here at the Craft Beverage Institute 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.

While he isn't completely foreign to imbibing alcohol here and there, Taylor Howard is certainly not a big drinker. So, when he drafted an idea for a distillery on a bar napkin, it was, without a doubt, a sober situation. Taylor had just visited a local distillery as part of a bachelor party for one of his good friends. Seeing the inner workings of a distillery had his brain firing for ideas about creating his own still, spirits, and distillery. After some planning and organizing, Taylor's napkin idea turned into a reality, and Cultivated Cocktails was founded. Taylor, the proprietor and owner of Cultivated Cocktails is the genius mastermind behind all of the delicious spirits of the facility. Taylor joins me in this episode to discuss his background and the story behind the birth of Cultivated Cocktails. He explains how they manage their facility and produce large volumes of spirits despite a small production area. He describes how having a winery, brewery, and distillery in-house will allow Cultivated Cocktails to creatively explore their beverages. He also reveals what's next for the company and what they're currently innovating at Cultivated Cocktails. This week on Consuming the Craft: ●     Cultivated Cocktails' production area size and how they manage their facility●     The first rule of Booze Club and Cultivated Cocktails' potential expansion to other states●     Blueprints on a bar napkin and the beginnings of Cultivated Cocktails●     The principles behind a barrel rotator●     Booze Clues: Crowded Barrel's 15-year-old whisky alchemy●     Getting somebody interested in whisky●     Managing paperwork and administrative matters in an in-house mix of winery, brewery, and distillery●     Experimenting with Cultivated Cocktails' Honey Whisky and Coffee Liqueur●     How cooperages and barrel costs have increased●     Innovation, whiskey inception, and kicking off Cultivated Cocktails' rare batch brand Connect with Taylor Howard: ●     Cultivated Cocktails●     Cultivated Cocktails on Instagram●     Cultivated Cocktails on Facebook●     Cultivated Cocktails on Pinterest  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.

Want to be part of an extraordinary opportunity to learn about the history and production of an amazing beverage? We've got exciting news for you here at the Craft Beverage Institute of the Southeast: we've made a partnership with Connect@ Corp. to bring a group of industry professionals and students down to Guanatajo, Mexico, to learn about the art of Mezcal production. It's a great opportunity to expand your knowledge in the beverage sector—all you have to do is pack a bag, get on a plane, and go learn. In this episode, I discuss the details of this opportunity to learn about Mezcal and its history and production. I explain why we plan to go on the trip to Mexico in May 2023 and how you can get more information. I also have a taste of Del Maguey's Wild Papalome—courtesy of the Mezcal-dabbling architect, Robert Todd—and share my love for Mezcal. This week on Consuming the Craft: ●     Our partnership with Connect@ Corp.●     What's included in the educational opportunity●     Tasting the umami savouriness of Del Maguey's Wild Papalome●     The unique production process of Mezcal Resources Mentioned: ●     For inquiries, email at: jeffreymirvin@ABTech.edu 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.

Robert Todd's creative impulse as an architect began at age five when he drew a picture of a red house on his bedroom wall. Today, that drawing has become Red House Architecture, a firm specializing in sustainable and smart architecture with the Red House signature touch of modern elegance. Robert, a Mississippi native, has been practicing architecture in Asheville for over 20 years and has designed several establishments in Beer City. The expertise of Robert and the Red House Architecture team ranges from commercial to residential, with a focus on restaurants, bars, breweries, and retail. Robert joins me today to discuss how architectural design can impact the success of a drinking establishment. He shares his background, the story behind Red House Architecture, and his love for Mescal. He explains how architectural design addresses issues such as sustainability and energy efficiency and how Asheville breweries are being intentional in reducing their impact on the municipal sewer system. He also highlights the importance of considering future growth in an establishment's current design and describes the relationship between a venue's spatial design and the success of product sales. This week on Consuming the Craft: ●     The new Mescal-focused bar in town●     Mescal and why it's beyond a yellow liquid with a worm●     Robert's background as an architect and the story behind Red House Architecture●     The importance of planning for future growth when designing breweries and distilleries●     Sustainable and energy-efficient design and how they can help in future expansions●     How breweries impact municipal waste●     Booze Clues: a light and refreshing Agave ensemble●     The living spirit of Mescal and why Robert is so fascinated about the beverage●     Common design mistakes people make in commercial areas Connect with Robert Todd: ●     Red House Architecture●     Red House Architecture on Instagram●     Email: info@ByRedHouse.com 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. Visit our website to learn more about AB Tech and the Craft Beer Institute of the Southeast.

Kimberly Floyd is the co-founder, Executive Director, and brains behind the North Carolina Craft Beverage Museum. Established by community members in 2017, the North Carolina Beverage Museum is dedicated to preserving and interpreting North Carolina's craft beverage story and celebrating its role in building and defining the community. She graduated with a degree in History from Meredith College and received her Master's in Public History and Museum Studies from North Carolina State University. Kimberly joins me today to share updates on the museum's permanent and traveling exhibits. She describes the museum's Pour Me Another traveling exhibit and how it tells the story of North Carolina through the beverage. She discusses the museum's three permanent exhibits in Asheville and its partnership with the Asheville Free Walking Tour. Kimberly also explains how the North Carolina Craft Beverage Museum is actively involved in research and artifact collection and shares her vision for the museum for the year ahead. This week on Consuming the Craft: ●     The Pour Me Another traveling exhibit●     Launching the museum's first three permanent exhibits in Asheville●     The museum's walking tour in partnership with Asheville Free Walking Tour●     Booze Clues: New Belgium's citrusy mimosa●     Pepsi's T-Swiftie drink and what “retronasal” means●     How the museum is researching and actively collecting artifacts●     Kimberly's preparatory work on next year's traveling exhibit on temperance and prohibition●     How prohibition is still impacting us today●     The museum's hub-and-spoke model and the need to increase outreach and sponsors Connect with Kimberly Floyd: ●     North Carolina Craft Beverage Museum●     North Carolina Craft Beverage Museum on Instagram●     North Carolina Craft Beverage Museum on Facebook●     North Carolina Craft Beverage Museum on Twitter●     Kimberly Floyd on LinkedIn●     Email: info@ncbevmuseum 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.

Leah Howard is the owner of H&H Distillery, a 4-year-old craft spirits distillery based in Asheville, NC. H&H Distillery currently distills three great-tasting spirits: Hazel 63 Rum, Asheville Coffee Liqueur, and Hwy 9 Gin - all of which are available in ABC stores throughout North Carolina as well as select locations in Illinois. Leah joins me today to share the story of how H&H Distillery got started, why they decided to spend the first full year in business focusing on crafting their product, and the importance of learning to properly run and manage your still before launching your product into the market. She explains the risks and legal implications associated with home distilling and the challenges many small distilleries face regarding the new bills and legislation occurring in the industry. She also explains the importance of connecting with others within the craft beverage community, and how it can impact the growth of your business. This week on Consuming the Craft: ●     How H&H Distillery was born.●     Why it took the company a full year to release its first product to the marketplace.●     The importance of developing your product before bringing it to market.●     The legal amount of wine and beer you can make in a home-based brewery.●     The risks and legal regulations regarding distilling at home.●     The challenges associated with selling craft spirits.●     New laws, bills, and legislation occurring in the industry that can affect small craft spirit distilleries.●     The different sales codes distillers must comply with in order to sell their products to consumers.●     The Booze Clues ruby red cocktail surprise.●     The importance of connecting and networking with other professionals in the industry.●     How cultivated cocktails enhance the customer's drinking experience.●     The concept behind the Bro Wall, Tampon Flasks, and Cocktail Cans.  Connect with Leah Howard: ●     H&H 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.

John Hedburg is the founder of Bottle Rocket Design, an alumni graduate of the Craft Beer Institute program, and a web designer for craft beer breweries across the industry. John joins me today to discuss how to build brand loyalty by designing a stellar website. He shares the factors you should consider when planning your website design, the importance of using professional photos and videos on your website, and the difference between using a website builder platform such as Wix or Squarespace versus hiring a professional web designer. He also explains why it's important to design your website with a mobile-first mindset, how to create engaging and relevant content to build your brand and website authority, and why it's important to keep your website content up-to-date in an ever-changing online environment. This week on Consuming the Craft:●     The most important factors to consider when designing a website for your craft beer brewery.●     The information your website should include.●     Copywriting best practices when creating text content for your website.●     The importance of using pictures and videos on your website.●     Why you should hire a professional photographer for your website photos.●     Optimizing your website for viewing on desktop and mobile devices.●     The Booze Clues Armagnac surprise.●     The limitations of website building platforms like Wix and Squarespace.●     Having a mobile-first website strategy.●     How to create relevant, engaging content to keep website visitors coming back to your site.●     The importance of keeping your website content up-to-date. Connect with John Hedburg:●     Bottle Rocket Design 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.

Jen Currier is the Maven Wood Cellarman at Wicked Weed Brewing Company and a graduate of the Craft Beer Institute. At Wicked Weed, she works in the sour production facility, which focuses on creating unique, sour beers. She holds an Associate degree in Applied Science, Brewing, Distillation, and Fermentation from the Asheville-Buncombe Technical Community College and a Bachelor's degree in Human Biology from North Carolina State University. Jen joins me today to share her career journey into crafting sour beer and the new Wicked Weed beverages hitting the market. She shares some of the flavor profiles she's used when crafting sour beer and why she believes craft beer should not maintain a consistent taste from batch to batch. We also discuss how we can improve the Booze Clues peach brandy and enjoy a second serving of Booze Clues with a snotty Black Angel sour black ale. This week on Consuming the Craft:●     How Jen got started in sour beer production.●     Various flavor profiles she's used to craft unique sour beer flavors.●     The daunting task of preparing pears for beer production.●     Why she believes beer should not maintain a consistent taste.●     Booze Clues peach brandy.●     Double shot of Booze Clues with sour black ale.●     Jen's first experience with ‘snotty' PDO.●     Why she believes yeast needs a rebrand.●     What is spontaneous beer? 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 delicious creations you can make with our homegrown produce.

Eric Lebsack is the Seller Master of Ponysaurus Brewing Company. Ponysaurus is a 6,000 square-foot brewery with locations in Asheville, Charlotte, Wilmington, Greensboro, Raleigh, and Durham. They are known as a forward-thinking, backward-tasting brewery dedicated to creating a beer designed to be savored and appreciated. Eric joins me today for a double dose of Booze Clues to discuss the new products Ponysaurus plans to release into the marketplace. He explains why it's crucial for brewers to get the flavor of new beers ‘just right' before they hit the market and the evolution of your senses as a craft brew drinker. We also discuss rum-injected Boston butts, using wormwood in your brewing recipes, and how distilleries get that interesting green color in liquor.  This week on Consuming the Craft: ●     How Eric got started at Ponysaurus.●     The Booze Clues Brown Spirit Surprise.●     The new barrel and can beers Ponysaurus expect to hit the market soon.●     The importance of ensuring the flavor of a new beer is ‘right' before releasing it into the marketplace.●     Injecting Boston butts with Captain Morgan.●     A double dose of Booze Clues.●     Using wormwood in your brewing recipes.●     How distilleries make green-colored liquor.●     What's next for Ponysaurus?  Connect with Eric Lebsack: ●     Ponysaurus Brewing Co.  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 our seasonal inventory and delicious creations you can make with our homegrown produce.

Diane Currier is the founder of Honeygirl Meadery, a meadery based in Durham, North Carolina. Diane first discovered mead after visiting her sister in Alaska and experiencing her first taste. In 2012, after earning a second-place ribbon at the North Carolina State Fair for her hibiscus lemon thyme mead recipe, she decided to launch her company to produce high-quality, handmade meads that promote and support and support beekeeping and honeybees while improving their natural habitats. Diane joins me today to explain what mead is and how she learned the art and science of mead-making. She shares how she finds inspiration for new mead flavors, the current trends in the mead industry, and why she decided to make session meads. She also discusses the ‘grassroots' of the Mead Revival and how she has grown - and helped establish - the culture of mead making.  This week on Consuming the Craft: ●     What inspired Diane's passion for mead-making?●     How she learned to make mead.●     The pre- and post-production processes of mead-making.●     How she finds inspiration for new mead flavors.●     Pairing flavor profiles of mead to compliment food dishes.●     Trends currently happening in the mead industry.●     Why she decided to venture into session meads.●     Why she believes it's important that mead drinkers are more adventurous than brand loyal.●     Why mead makes great-tasting cocktails.●     How to find mead products at your local wine and spirits store.●     How the techniques used in the mead making world have evolved.  Resources Mentioned: ●     The Flavor Bible: The Essential Guide to Culinary Creativity, Based on the Wisdom of America's Most Imaginative Chefs by Karen Page and Andrew Dornenburg●     MeadCon - International Mead Conference  Connect with Diane Currier: ●     Honeygirl Meadery●     Facebook●     Twitter●     Instagram   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 our seasonal inventory and delicious creations you can make with our homegrown produce.

Chris Harshman is the Director of Technology Services at A-B Tech. With a wide assortment of professional (and non-professional) titles behind his name, his most preferred title is Whiskey Enthusiast due to his newfound passion for whiskey and bourbon. Chris joins me again today to share his first foray into ‘investing' in barrel bourbon. He explains the difference between a Master Distiller and Master Blender and the various factors that impact the flavor profiles in whiskey. We also discuss the recent innovations in bourbon finishing, warehouse management, and barrel charring and he shares some excellent barrel bourbon that makes your teeth happy and your eyes water from the first sip to the last.  This week on Consuming the Craft: ●     How he first discovered barrel bourbon.●     How barrel bourbon came to market.●     The difference between a Master Distiller and Master Blender.●     The factors that impact the flavor profiles in whiskey.●     Recent innovations in bourbon finishing, warehouse management, and barrel charring.●     What is the “Red Layer” under the char of a barrel?●     Popping the cork on Barrel Bourbon Booze Clues.●     The flavor profile of marzipan.  Connect with Chris Harshman: ●     LinkedIn

Chris Harshman is a ‘Whiskey Enthusiast' and the Director of Technology Services at A-B Tech Community College in Asheville, NC. Chris holds a Full Stack Web Development Certification and Computer Software Engineering Certification from Free Code Camp, a Bachelor's degree from Elon University, and a Law degree from Temple University. Additionally, he holds a Green Belt in Lean Six Sigma and a PMP Certification from the Project Management Institute. Chris joins me today to share how he became a whiskey and bourbon enthusiast and why he believes there's ‘no wrong way' to drink bourbon. He describes the various ways he enjoys drinking good bourbon and shares how staying hydrated throughout the day impacts your experience. He also discusses the sensory experiences and challenges that many bourbon judges and tasters experience when judging various types of bourbons as well as the differences between store picked and non-store picked bourbons.   This week on Consuming the Craft: ●     What inspired Chris's enthusiasm with whiskey.●     Why your taste for whiskey may change as you get older.●     How he enjoys drinking bourbon.●     How proper hydration impacts your experience of drinking alcoholic beverages.●     The challenges associated with whiskey and bourbon tasting and judging.●     Why it's important for bourbon judges to swallow the bourbon, instead of spitting it out, when judging different bourbons.●     What aromatic compounds are and how they impact your whiskey tasting experience.●     How the processing process impacts the ‘mouth feel' while drinking whiskey and bourbon.●     The benefits of “barrel picking” and the importance of distillers establishing relationships with vendors.●     The Booze Clues Old Weller store pick vs non-store pick bourbon challenge.●     My 10-part whiskey tasting method.●     How your sensory memory and recognition impacts your preferred whiskey choices.●     Does non-chill filtering truly change the taste of whiskey?   Connect with Chris Harshman: ●     LinkedIn  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 our seasonal inventory and delicious creations you can make with our homegrown produce. 

Audra Gaiziunas is the founder and CEO of Brewed for Her Ledger, a management consulting firm helping businesses and entrepreneurs in the craft brewing and cider communities improve profitability through business plan reviews, operational auditing, designing financial management systems, and providing full-service bookkeeping solutions. She is a Maven of Breweries and Wineries that has worked exclusively in the craft beer industry for a decade. She holds an undergraduate degree in accounting and business management from Loras College and a graduate degree from the prestigious Kenan-Flagler OneMBA Program at the University of North Carolina at Chapel Hill. Audra joins me today to share how she became known as a “fractional CEO” and beer maven. She shares her first experience of home brewing an all-grain smoked porter beer and why she runs half marathons for beer. She explains how your systems and processes impact your numbers and why it's important to review and update your Chart of Accounts regularly. She also shares some of the most common mistakes she sees small breweries and wineries make as well as the benefits of working with a “fractional CEO” to improve your business operations and increase profits.   This week on Consuming the Craft: ●     What is a “Fractional CEO” for breweries and wineries?●     How Audra helps brewery and winery CEO's bridge the gap between their passion for bubbly beer and understanding the numbers.●     Her first foray into home brewing.●     Why she runs a half marathon to “earn her beer.”●     How your systems and processes can help you improve your numbers without sacrificing quality.●     The benefits of working with a “fractional CEO.”●     The impact of trying to micromanage your brewery employees.●     The most common mistakes Audra has seen in breweries and wineries.●     The Super Boozey Booze Clues orange golden toffee liquor and the unconventional lessons Audra has learned from her mother.●     The different flavor profiles between blackcurrant and redcurrant.●     Audra's mother's Eastern European spirit concoctions - including her interesting take on a traditional cavass recipe.●     The interesting - yet unknown - Lithuanian beer culture.●     Why the Lithuanian beer culture is the heart of craft artisan beer.●     The Game of Thrones Viking Effect of mead.  Connect with Audra Gaiziunas: ●     Brewed For Her Ledger●     Brewed For Her Ledger Facebook●     Instagram●     LinkedIn    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 our seasonal inventory and delicious creations you can make with our homegrown produce. 

Sara Stender is the empress of loose-leaf tea. She is the founding CEO of 3 Mountains, LLC., the Founder and Executive Director of Africa Healing Exchange, and the owner of Tima Tea. After learning about the Rwandan genocide at the age of 22, she was on a mission to help the Rwandan people and economy. By 2012, she founded the Africa Healing Exchange, and in 2016, 3 Mountains and Tima Tea were born. Tima Tea currently offers several organic tea products, including black tea, green tea, tulsi lemongrass tea, silver tea, and white tea, with new flavors expected to hit the market soon. Sara joins me today to discuss how the Rwandan genocide inspired her mission to bring direct Rwandan tea to the US while helping to improve the Rwandan economy. She explains the difference between bag tea and loose-leaf tea and how tea bags were created by mistake. We discuss the unhealthy side effects of drinking bag tea and how sales from Tima Tea helps grow the Rwandan economy and inspire communities. She also shares some of the latest ventures and products Tima Tea expects to release this year.  This week on Consuming the Craft: ●     What's included in the Get Loose Kit.●     The unhealthy side effects of drinking bag tea.●     The Booze Clues Sparkling Mushroom Tea surprise - Tea in a wine glass?●     What inspired her mission to bring Rwandan-direct tea to the United States.●     The creation of Tima Tea's upcoming products: Harvest Gold and Platinum.●     Blending black tea with a sweet apple juice flavor.●     Why they decided to put a gorilla on the can design.●     Tima Tea's newest venture: The Tulsi Lemongrass Tea●     How Tima Tea sales are helping to build legacies in Rwanda as well as improve its economy.  Connect with Sara Stender: ●     Tima Tea●     3 Mountains●     Africa Healing Exchange