Podcast appearances and mentions of ab tech

 In today's episode, I got to catch up with recent AB Tech graduate Ryan Schrader, who just completed a whirlwind tour of craft distilleries and breweries in Pennsylvania, all while helping out his 93-year-old grandfather. Ryan and I tasted through a plethora of bottles he brought back—including unique rye whiskies, innovative cask-finished bourbons, and a standout unaged apple brandy. Our conversation dove deep into Pennsylvania's rye revival, the craft spirit scene, and his own whiskey-making journey at AB Tech. We also looked ahead to his upcoming sensory adventure in Ireland, where Ryan plans to tour iconic distilleries and hunt down rare single malts (with oats, of course) to expand his already impressive palate. Ryan graduated from AB Tech in May 2025 with a passion for craft distillation, whiskey, and lifelong learning. Originally from Bethlehem, Pennsylvania, he brings a family history rich in whiskey lore, a home collection of rare decanters, and a keen curiosity about historic and emerging trends in the industry. His hands-on experience at AB Tech includes producing an Irish-style whiskey aged on maple wood—using homemade kiln-dried chunks from a tree in his own backyard. Ryan is always on the lookout for innovative flavors and is dedicated to exploring the global craft spirit community. “My love and passion for distillates has led me not only to become a lifelong learner and seek the associate's degree here at AB Tech, but also to find some pretty rare—well, pretty amazing—distilleries in Pennsylvania.” ~Ryan Schrader Today on Consuming the Craft:Pennsylvania is experiencing a craft spirits renaissance, particularly with rye whiskey, and features innovative distilleries such as Hidden Still Spirits (David E.), Stoll & Wolf, and Bluebird Distilling.Ryan discovered whiskey aged in unique casks, including those made from Umburana (a South American wood) and rum barrels, which added distinct cinnamon and sweet notes.Stoll & Wolf's unaged apple brandy at 107 proof was a standout for its creamy mouthfeel, delicate sweetness, and fresh apple aroma, despite being a clear spirit.Lancaster Brewing Company, with over 30 years of brewing experience, has recently added distilling to its repertoire, including a straight bourbon whiskey finished in its own Wee Heavy ale barrels.Many Pennsylvania craft distillers also provide top-notch food service, contributing to a full sensory experience.Ryan's capstone project involved crafting a traditional Irish whiskey with an innovative maple wood finish using kiln-dried, home-charred local maple.Upcoming plans for Ryan include a distillery-focused trip to Ireland, with visits to notable locations such as Middleton, Pierce Lyons (located in a historic church), and Kilbeggan, with a focus on tracking down oat-infused single malts, including Drumshanbo.The importance of glassware in tasting spirits was discussed, as different shapes bring out subtle variations in aroma and flavor. Resources & Distilleries Mentioned:Hidden Still Spirits (David E.), Hershey, PAStoll & Wolf Distillery, PennsylvaniaLancaster Brewing Company, Lancaster, PABluebird Distilling, Phoenixville, PADrumshanbo Single Malt (Ireland)Laird's Straight Apple Brandy, bottled in bond (NJ/VA)Middleton Distillery, Pierce Lyons, Kilbeggan (Ireland)McConnell Farms (supporter of 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 sat down with my friend Katie, who, after pouring her heart into the brewing industry for over six years, made the difficult yet crucial decision to step away for a much-needed mental health break. Our conversation dove deep into the realities of industry burnout, the importance of honoring personal boundaries, and the ongoing challenges craft beverage professionals face, especially after endurance-testing events like hurricanes and a pandemic. We talked openly about how critical it is to acknowledge trauma, respect the need for rest, and how underestimated the impact of emotional and physical exhaustion can be on both product and people. Katie's journey is marked by resilience and a passion for continuous learning. Having started in a small three-barrel brewery and helped expand operations to a fifteen-barrel system, Katie's expertise spans from hands-on brewing to team management under some of the most challenging circumstances. Her perspective is shaped by navigating industry pressures and personal growth, making her story both relatable and inspirational to others in the craft beverage space who may face similar obstacles. “You can't pour from an empty cup.” ~Puff Today on Consuming the Craft:·     Mental health now has a rightful place in industry conversations and should never be ignored or minimized.·     Long-term industry burnout often requires more than a brief break; true recovery sometimes means stepping away and taking a reset.·     Industry growth can lead to exponential increases in responsibility and stress, particularly for small teams.·     Coping strategies, such as self-medicating, can harm both individuals and the quality of the product.·     Rest should be intentional—put work aside completely and avoid “checking in” during time off to fully recharge.·     Finding healthy ways to decompress—whether through nature, downtime, or relaxing digital activities—is essential.·     It's essential not to let external factors, such as financial constraints or guilt, prevent you from taking the necessary time for yourself.·     If you're struggling or feeling isolated, seek support—there are both free and industry-specific resources available, including virtual options. 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 caught up again with Brent Manning, one of the founders of Riverbend Malt House, to dig into all the big moves happening at his malt operation. We delved into how Riverbend has become the first malt house in the world to gain third-party Regenified regenerative agriculture certification for their Southern Select malt. Brent shared the behind-the-scenes of what it took to achieve that milestone, the meaning and practices behind regenerative ag, and how it's impacting their farmer partnerships and supply chain transparency. We also took a deep dive into their USDA inspection experience and how rigorous record-keeping is opening doors for industry-wide traceability. Later, Brent geeked out with me on their adventures malting heirloom corns—like Ohio Blue—and how these unique grains are driving new flavors and opportunities for craft brewers and distillers. Brent Manning is a co-founder of Riverbend Malt House, a leader in the craft malt movement. With a background in environmental science and a deep passion for regional agriculture and sustainability, Brent is always driven to push boundaries in grain and malt, from pioneering regenerative certification efforts to experimenting with heirloom corn varieties. His work bridges the gap between farmers, brewers, distillers, and conscious consumers to build a healthier, more transparent, and more flavorful grain supply chain. “We're the first malt house in the world to get certified [as regenerative]… this is a perfect way to recapture that environmental ethos we started with.” ~Brent Manning Today on Consuming the Craft:·     Riverbend Malt House is now third-party Regenified certified for regenerative agriculture, a global first for a malt house.·     Regenerative agriculture goes beyond organic by focusing on soil health, ecosystem improvement, traceability, and ongoing progress rather than just forbidding inputs.·     Achieving this certification required working closely with growers, adding stringent record-keeping, and full supply chain traceability.·     Many of Riverbend's practices already meet or exceed the requirements for both regenerative and USDA inspections, thanks to their early roots in organic production.·     USDA inspections at this scale require detailed batch tracking, preventive controls, allergen protocols, and meticulously documented Standard Operating Procedures (SOPs).·     Riverbend continues to experiment with malting unique, heirloom, and heritage corn varieties, such as Bloody Butcher and Ohio Blue, unlocking new flavors for both beer and spirits.·     The team is seeing growing interest from brewers, especially craft distillers, eager to work with regeneratively sourced, flavorful specialty malts and grains.·     Brent's environmental science background and commitment to data-driven decision-making set Riverbend apart, focusing not just on claims but on actual measurement of soil and ecosystem impacts. Contact for Brent Manning: ·     Website: www.riverbendmalt.com·     Instagram: @riverbendmalt·     Email: info@riverbendmalt.com Resources Mentioned: ·     Riverbend Malt House·     Regenified regenerative certification (https://www.regenified.com/)·     USDA Food Safety Preventive Controls for Human Food·     Michigan State University Heirloom Corn Research·     Schoolhouse Farms (Ohio Blue Heirloom Corn) • Maker's Mark Supply Chain Summit·     Sandhill Kitchen (for the finest chicken sandwich in Asheville!)·     Seal Box (Direct-to-Consumer Craft Spirits)·     McConnell Farms (sponsor) 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 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.

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 wears a lot of hats. She is the President of the Distillers Association of North Carolina (DANC), a mutual benefit corporation that strives to promote the common business and regulatory interests of businesses in the North Carolina craft distilling industry. She also serves as the CEO of Cultivated Cocktails, a distillery dedicated to creating joy and bringing people together over quality spirits and craft cocktails—and she does it all while being a mom. Leah joins me today to discuss how the Distillers Association of North Carolina strives to level the playing field for all businesses in the state's craft distilling industry. She shares the mission and history of the DANC and how it's working to create parity between beer and wine. She also describes how the North Carolina ABC Commission functions, how their regulations impact local small businesses, and how consumers can support local craft distilleries and businesses in North Carolina. This week on Consuming the Craft: ●     DANC's campaign to call North Carolina the Incubator of Innovation●     The mission and history of the Distillers Association of North Carolina●     A great way to tie the hands of a small business owner and how distillery regulations have changed since 2019●     North Carolina's condition as a control state for liquor and alcoholic beverages●     How consumers can help local distilleries and small businesses thrive in Alcoholic Beverage Commission stores●     Creating a parity between beer and wine●     Why no one is more concerned about underage drinking, overserving, and responsible drinking than distilleries●     The state ABC Commission's point-of-sale system●     Why it's illegal for distilleries to educate ABC store employees about their products●     Booze Clues: creamy, great-by-the-fire winter snow drink from a local ABC store Connect with Leah Howard: ●     Cultivated Cocktails●     Distillers Association of North Carolina●     Cultivated Cocktails on Instagram●     Cultivated Cocktails on Facebook●     Distillers Association of North Carolina on Facebook●     Distillers Association of North Carolina on Twitter●     Distillers Association of North Carolina on LinkedIn●     Distillers Association of North Carolina on Instagram●     Leah Howard on LinkedIn●     Email: Leah@hhdistillery.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.

If you think non-alcoholics are easy to make and have no future in the market, think again. John Lyda—full-time instructor at and stalwart of A-B Tech's Craft Beverage Institute of the Southeast and meadmaker extraordinaire—foresees that, as the industry innovates, non-alcoholic liquor will become as popular as their alcoholic counterparts. The industry, John says, will start to explore more flavor-wise, profile-wise, and body-wise in non-alcoholic beer—and that's something important as people are starting to realize that DUI charges cost a lot of money. In this episode, John and I discuss non-alcoholic beers, wines, and other beverages, why they're difficult to make, and why they're becoming more popular in the market. We describe ethanol's function as a flavor component in beverages. We also describe how we're diversifying our curriculum (and toys) at the CBI and explain how the Institute is supporting local breweries, wineries, and cideries. This week on Consuming the Craft: ●     Ethanol and how it marries the flavors in a drink●     Distilling ethanol with a rotary evaporator●     Why making non-alcoholic wine taste good is a feat●     The reason non-alcoholic beer is difficult to make●     No Drink November and the sober-curious movement●     Why John and I love our jobs and how the CBI is supporting local breweries, wineries, and cideries●     Consumers getting more educated in the world of craft beer●     Low ABV drinks and why non-alcoholics are getting more popular●     My seasonal drinking habit and the beer that transcends all time and seasons 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.

Max Fann is the Co-Owner and Chairman of Inbox Beverage and a Brewing and Fermentation Program alumni of A-B Tech's Craft Beverage Institute of the Southeast. After completing the program, Max when on to become a brewer and Wood Cellarman at Wicked Weed Brewery, where he eventually became the Lead Pub Brewer and Research & Brand Development Brewer. With his knowledge from the Craft Beverage Institute and his pursuit of an MBA from LSU, Max wanted to create a faster and easier way to build a beverage production space, and the Inbox Beverage company was born. Today, Max joins me to share how the program at AB Tech helped him in his career and the many networking opportunities it offers. He reveals the innovative idea behind his new business and how the Inbox Beverage company will help customers set up and produce from their new brewing spaces. He also shares the options available and how the Inbox Beverage container will help small brewers and craft beverage businesses throughout the industry. This week on Consuming the Craft: ●     How the program at A-B Technical Institute helped Max achieve success in the industry●     The many networking opportunities students have access to through the program●     Booze Clues: Buffalo Trace - Kentucky Bourbon Straight Whiskey●     The idea behind Inbox Beverage●     How will the company help customers of Inbox Beverage to produce a quality product●     The flexibility of the Inbox Beverage product●     How the Inbox Beverage container will help small brewers Connect with Max Fann: ●     Inbox Beverage ●     Email: info@inboxbeverage.com●     Max Fann on 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 products 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 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.

After graduating with a degree in Environmental Design in Architecture from North Carolina State University, Palmer Fox found himself in an early-life crisis. He always had a knack for entrepreneurship when he was young, and spending his life in front of a drafting board didn't sound so appealing. So, after some soul-searching in Asheville—and falling in love with the mountains—Palmer found himself in craft beverages learning how to do prohibition-era cocktails. He soon became the Bar Program Director for The Bull and Beggar. Later, in the wake of COVID-19, Palmer found an opportunity to combine environmental action, entrepreneurship, and expertise in the F&B industry to found ClimateHound, the first science-backed global certification for carbon-neutral food and beverage businesses.Palmer joins me today to discuss how ClimateHound is helping food and beverage businesses reduce their climate impact and become carbon neutral. He explains why the food and beverage industry can't be carbonless and how carbon offsetting helps restaurants and beverage companies become carbon neutral. Palmer also outlines ClimateHound's process for working with F&B businesses and underscores the best environmental action anyone can take for the planet.This week on Consuming the Craft:●      What ClimateHound is and how they're helping food and beverage businesses reduce their carbon impact●      Palmer's journey in entrepreneurship and his passion for environmental action●      How Palmer came up with the idea of building a carbon certification firm for food and beverage businesses●      How restaurants can become carbon neutral●      How the ClimateHound carbon certification works for restaurants and beverage companies●      How staying carbon neutral benefits food and beverage companies●      How a distillery is reducing its carbon impact by using solar energy●      Booze Clues: It's what happens if whiskey and rum had a baby●      Why the food and beverage industry needs to have a dedicated carbon certification firmConnect with Palmer Fox:●      ClimateHound●      ClimateHound on Instagram●      Palmer Fox on LinkedInThis 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 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 | 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.

As a young man, Kevin Sondey followed The Grateful Dead's rock band to learn about music and himself. The Grateful Dead not only provided him with great music—but also introduced him to craft brews. Kevin is a stalwart of the craft beverage industry, having worked in several market niches, from distilling and brewing to kombucha and ginger beer; as the Production Manager of Ginger's Revenge, Kevin focused on supporting his team in efficiently creating quality products.Kevin joins me today to share how The Grateful Dead introduced him to the world of craft brewing and the journey that followed. He shares his professional background and experience in brewing. We also discussed his break from the brewing industry and how working as a credentialed therapist in behavioral health served him in leadership roles. He also describes his experience working with a kombucha company and discusses his current work at Ginger's Revenge.This week on Consuming the Craft:●      The micro-brewery boom of the 90s and how following The Grateful Dead introduced Kevin to craft beer and the craft beverage industry●      Kevin's brewing and distillation stint at Dogfish Head●      The difference between a distillery and a production-style brewing company●      Behavioral health, the burn-out period, and why Kevin returned to the craft beverage industry●      Kevin's work at Highland and Catawba and his foray into kombucha brewing●      The learning curve involved in transitioning from beer to kombucha scouby●      Scaling the kombucha process●      Booze Clues: Sarilla's carbonated tea●      Kevin's work at Ginger's Revenge●      Mocktails, non-alcoholic drinks, and the sober movementConnect with Kevin Sondey :●      Ginger's Revenge●      Ginger's Revenge on Instagram●      Ginger's Revenge on FacebookThis 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.Visit our website to learn more about AB Tech and the Craft Beer Institute of the Southeast.

Sara Stender Delaney came to the Craft Beverage Institute of the Southeast at A-B Tech with a vision—an idea she wanted to morph and mold into something new: draft tea. A working mother in Asheville, Sara wanted more fun, healthy, nonalcoholic options in the Beer City. Since then, she has put her skills, passion, and determination into creating Sarilla, an award-winning nonalcoholic beverage available in cans and kegs and made with organic, fair-trade Rwandan tea. Sara is also the founder of Africa Healing Exchange, a nonprofit organization that helps survivors of the Rwandan Genocide heal from trauma.Sara joins me today to share her ‘purpose first, products second' vision and her mission to make a positive impact on the world through Sarilla. She describes how the Sarilla brand and team have grown. She explains why she checks for an area's water pH before moving into a new facility. She discusses her hopes to show other entrepreneurs how to make a positive change in people's lives while growing a brand. She details the challenges involved in getting your products in a grocery chain. Sara also ruminates on the future of Sarilla and highlights the company's efforts to go beyond product by using its brand as a platform to inspire young women and girls.This week on Consuming the Craft:●      Sarilla's mission and how it's making a positive impact on the world●      How the Sarilla team has grown●      The new Sarilla tea packaging and Sara's favorite Sarilla drink●      Learning the nuances of consumer behavior and how products represent values●      Booze Clues: a drink with creamy-clean mouth feel versus my local grocery store's brand●      The difference between distilled water and spring water●      The dangers of growing a company too fast●      The future of Sarilla and how they're growing their business modelConnect with Sara Stender Delaney:●      Sarilla●      Africa Healing Exchange●      Sarilla on LinkedIn●      Sarilla on Instagram●      Sarilla on Facebook●      Sarilla on YouTube●      Sara Stender Delaney on LinkedInConsuming 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.

John Lyda is a full-time faculty member at AB Tech and is the thumb that grasps the educational hammer in our Brewing, Distillation, and Fermentation program. It's the first two-year accredited degree in the country that gives students an Associate's of Applied Science in Distillation and Fermentation. After working at The Highland Brewing Co. for over 20 years, John took his passion and applied it to teaching at the Craft Beverage Institute. Today, John and I discuss the evolution of the Craft Beverage Institute and how he has been an essential part of directing the curriculum. We explore how interest from international students has added more products to the program and the exciting capstone projects our students have created. We share why a two-year degree is an advantage compared to going straight into the industry and give examples of how our students' careers have benefited. We also explain how the degree covers the business aspects of brewing and the networking opportunities people gain when completing the program. This week on Consuming the Craft: ● How John has been instrumental in directing the program● The surprising emergence of Hard Seltzer and its inclusion in the program● How the CBI degree program is structured● Why international interest has encouraged diversification of the program curriculum● The capstone projects students complete● Booze Clues: Negroni● Why the CBI two-year degree is an advantage in the beverage industry● How the training has benefited the careers of past students● How the program helps put people on the entrepreneurial track● The networking opportunities students gain when completing the program 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.

How much beer do you need to entertain a room full of friends and family? How many kegs would you need to throw your next get-together or party? While the answer to these questions relies on many different factors, the short answer is…it depends. How big is the keg? This week, I discuss how to determine the number of beer kegs you will need to throw your next party or get-together. I explain why kegs come in various shapes and sizes and discuss some of the key factors you need to consider when determining how many kegs to purchase to entertain your guests. I discuss the difference between a pin-lock keg versus a ball-lock keg and how a Cornelius Keg is significantly larger than a Mini Keg. I also break down the math to help you determine how many glasses or cans of beer you can expect from each keg size and share some of the best practices for storing your kegs leading up to your big event.  This week on Consuming the Craft: ●     Breaking down the various keg shapes and sizes●     Factors to consider when determining how many kegs you need●     Pin-lock kegs vs Ball-lock kegs●     Cornelius kegs vs Mini kegs vs half barrels●     Doing the math: determining how many glasses or cans of beer you'll get from each keg size●     Which is cheaper: buying bottles of beer vs buying kegs●     Comparing US keg sizes vs foreign import keg sizes●     Best practices for proper keg storage before your event 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. 

I often take on the task of trying exotic spirits, weird and wonderful flavors of craft beer, and new products in the beverage industry. You may be familiar with wheat bourbon, but perhaps less so with wheat whiskey. Today, I try a Kentucky straight wheat whiskey, which is underserved in our industry.In today's Booze Bits, I sample Bernheim Original Wheat Whiskey and see how wheat changes the flavor profile. I explore the sensory analysis of the product and how the whiskey would work in mixed drinks. I also share how the whiskey performed in our taste tests against other products and the best way to serve Berheim's Original Wheat Whiskey.This week on Consuming the Craft:●      The ingredients used in Bernheim Original Wheat Whiskey●      How wheat changes the flavor of whiskey●      The experience of wheat whiskey on the palate●      How to use this whiskey in mixed drinks●      How this wheat whiskey performed in our taste tests against other samples●      The best ways to serve this whiskeyResources Mentioned:●      Bernheim Original Wheat WhiskeyConsuming 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.

What does it take to become a great mazer? Or brewmaster? Or winemaker? John Lyda—full-time instructor at A-B Tech's Craft Beverage Institute of the Southeast and meadmaker extraordinaire—says that the key is playing around with the different flavors your raw materials can give you. He's brought a bottle of mead he found all the way from Denmark to demonstrate what he means. In this Booze Bits episode, John and I have a bottle of mead from the Danish company Dansk Mjød, and discuss mead making. We discuss how Game of Thrones and Vikings revived interest in mead. We also highlight why we need to support bees and beekeepers and outline the key ingredients of quality mead. This week on Consuming the Craft: ●     Tasting the Dansk Mjød mead from Denmark●     The revival of mead●     Honey conspiracy, hive collapse, and the inflated price of honey●     What gives mead different flavors●     The study of growing grapes and the key to being a great mazer●     The bottle of mead that should be named Michael●     Giving mead to newlyweds 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. Visit our website to learn more about AB Tech and the Craft Beer Institute of the Southeast.

When Lauren Turpin was in high school, she always thought about opening a sports bar or beer place, though she wasn't sure where the interest came from. She later graduated from Babson College and worked in corporate America. But, while completing a Master's in Information Science at UNC Chapel Hill, Lauren became interested in wine. She was inspired to write a business plan for an urban winery and, when the opportunity to turn that plan into a reality presented itself, Lauren jumped at the chance and co-founded Pleb Urban Winery in Asheville, North Carolina.Lauren joins me today to share her journey to launching Pleb Urban Winery. She recounts how she became passionate about wine and why she chose to establish Pleb Urban Winery in Asheville. She discusses the challenges of finding a business partner. She also explains why an urban winery can be confusing for some drinkers and, for Booze Clues, drinks a pillar of the beer community to prepare her for harvest time.This week on Consuming the Craft:Lauren's professional and educational backgroundHow Lauren became interested in wine while working in corporate AmericaWhy Lauren chose to build Pleb Urban Winery in Asheville, North CarolinaHow Lauren met her business partnerPleb Urban Winery's expansionBooze Clues: A pillar of the beer communityHow people discover wine and the evolution of the wine drinkerServing draft wine and why an urban winery can be confusing for some drinkersHow Pleb Urban Winery adapted through COVID-19Connect with Lauren Turpin:Pleb Urban WineryPleb Urban Winery on InstagramConsuming 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 | 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.

Greg Hill has a deep passion for learning. Greg—the Head Cider Maker and Production Director at the Urban Orchard Co. in Asheville—is one of the first graduating cohorts of A-B Tech's Craft Beverage Institute program. He completed a Master's in Education and Training and is currently working on a Ph.D. in Education and Training. A lifelong learner, Greg believes that standardizing education and training can help increase the progress of the craft beverage industry. Greg joins me today to discuss how he's working to lead community colleges toward standardizing education to improve the craft beer industry. He explains the differences between the ways community colleges and universities educate and train professional craft brewers. He also shares his thought process for hiring brewers and underscores the importance of seeking further education in a field you're passionate about.  This week on Consuming the Craft: ●     Greg's background, his experience at A-B Tech, and his work as Head Cider Maker●     His dissertation on standardizing the education of brewers●     The role of community colleges in improving the craft beverage industry●     Why standardizing education can improve the craft beverage industry●     The responsibility of educators in producing professionals for the craft beverage industry●     Why hands-on learning in the craft brewer industry is as important as classroom instruction●     Bringing non-brewing skills, work experience, and education into the craft beverage industry●     The power of networking●     Booze Clues: aging cider like fine wine and a drink of straight wheat whiskey 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. Visit our website to learn more about AB Tech and the Craft Beer Institute of the Southeast.

Pop quiz: the shape of a drinking glass can affect the flavor and aroma of liquor—fact or fiction? John Lyda and I put this question to the test. The brewmaster extraordinaire, John Lyda, is the former Sr. Vice President of Highland Brewing Co. and current full-time instructor at A-B Tech's Craft Beverage Institute of the Southeast. He is highly regarded in Asheville for introducing the community to different beer styles that would lay the foundations of the Beer City. In this episode that John and I have been planning for a couple of semesters, we share a bottle of Lurgashall Mead Vintage 2004 and describe how different glassware affect a drink's aroma and flavor. We briefly discuss the history of mead and how it's made. We explain how the variety of honey impacts the taste of mead, reveal the mean age of the students at the CBI, and describe how drinking liquor can affect your vocal register.This week on Consuming the Craft:●     Booze Clues: A bottle of special reserve mead from Sussex, England●     Our 2021 Gold Award from the NC NPR●     Volatile organic compounds and how glassware affects the taste of liquor●     Different glassware for different kinds of wine●     The history of mead and how it's made●     The mean age of students at the Craft Beverage Institute●     How the type and variety of honey affect the final taste of mead●     How wine and spirits affect your vocal registerConnect with John Lyda:●     John Lyda on LinkedInConsuming 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 | 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.

The man of the hour, John Lyda, is an instructor at A-B Tech's Craft Beverage Institute of the Southeast. Before joining the program's faculty, John served as Senior VP and Brewmaster at Highland Brewing Co. But after more than two decades of working with the company, John—who was pivotal in laying the foundations of the Beer City—thought it was time to pass along his knowledge to the next generation of local brewers.John joins me today to discuss why great welding work is important to craft brewer businesses. He describes what a good, food-grade weld looks like from the inside and out. He tries the Mountain Dew Hard Baja Blast Zero Sugar drink with me and discusses the recent collaborations between soft drinks companies and the hard beverage industry.This week on Consuming the Craft:●      Booze Clues: Mountain Dew Hard Baja Blast Zero Sugar●      Why I drink diet Mountain Dew●      Collaborations in the ready-to-drink business and companies getting into the hard beverage market●      The birthplace of Mountain Dew●      Why people need to be careful with the Mountain Dew Hard Baja Blast Zero Sugar●      John's passion for welding●      Why the ability to recognize a good weld is important to the craft brewing industry●      Gas tungsten arc welding and making a food-grade weld for tanks and containersConnect with John Lyda:●      John Lyda on LinkedInConsuming 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 Russ Karasch has been a cooper for over 32 years, he has been in the wood industry for more than five decades. Alongside his daughter, Heidi Korb, Russ founded Black Swan Cooperage in 2009. Thanks to the support of their family, friends, and community, Black Swan Cooperage has grown to a global brand recognized for its high-quality cooperage products and innovations.Russ joins us today to discuss how Black Swan Cooperage is helping reduce distilleries' wood consumption through their square barrels. He shares the history of Black Swan Cooperage. He describes the role of yeast in distillation and reveals how barrels impact liquor flavor. He also divulges issues Black Swan faces in the industry and underscores the magic of amburana wood.This week on Consuming the Craft:●      Black Swan wood products, how they're made, and where it all started●      How Black Swan is driving innovation in the cooperage industry●      Barrel characterization and its effects on whiskey flavor●      The art of distillation and the role of yeast in the distillation process●      Why white oak wood is a stalwart in the cooperage industry●      Why Black Swan's square barrels are more environmentally sustainable●      Yellow birch, guava, and other great woods for aging●      Wood shortage, supply chain issues, and other concerns in the cooperage industryConnect with Russ Karasch:●      Black Swan Cooperage LLC●      Black Swan Cooperage on FacebookConsuming 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.

Mike Roberts used to hate beer while he was in university. It wasn't until he had a taste of pilsner during a visit to Prague that he had an epiphany: the drink tasted phenomenal, and Mike knew he fell in love. Fast forward to today, and Mike serves as the Craft Solutions Facilitator at Cru Brewing Systems and boasts 15 years of brewing experience. Before joining Cru Brewing Systems, Mike worked with several other companies, including Old Yale Brewing in Canada and Mountain Goat Beer in Australia—two companies that saw rapid growth during Mike's stint with them.Mike joins me today to describe the brewing systems solution Cru offers and share how he fell in love with pilsen, despite hating beer while he was in university. He explains how the science, chemistry, and nuance behind brewing keep you interested and learning forever. He also highlights why craft lager is a test of a brewer's skills and underscores why feedback plays an important role in the industry.This week on Consuming the Craft:●      Cru Brewing Systems, their work, and how they're innovating at the Craft Brewers Conference●      The crazy modulations Cru Brewing Systems can do at the brewing house●      How Mike got started in the craft brewery industry●      The crazy pours at the Czech Republic and how Mike fell in love with beer●      The time Mike took remote education while working two full-time jobs●      Why feedback is important in the brewery industry●      Mike's epiphany drink and why craft lager is a test of a brewer's skills Connect with Mike Roberts:●      Cru Brewing Systems●      Cru Brewing Systems on Instagram●      Cru Brewing Systems on Facebook●      Mike Roberts on LinkedInConsuming 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.

Max Fann is the Co-owner and Chairman of Inbox Beverage, a company making innovations in the industry by building and distributing breweries, wineries, and distilleries in shipping containers. Max is an alumnus of A-B Tech's Craft Beverage Institute of the Southeast. After graduating from the Fermentation program, Max went on to work as a brewer at Wicked Weed Brewing—eventually becoming its Research and Brand Development Brewer.Max joins us in this episode to discuss how Inbox Beverage is innovating water treatment systems. He also shares some of the interesting innovations he has seen at the Craft Beverage Conference in Minneapolis, Minnesota.This week on Consuming the Craft:●      The Inbox Beverage company and how they're innovating water treatment systems●      How much water breweries typically use and why the industry needs to be a steward of the environment●      Barrel-aging and packaging innovations and other amazing things from the Craft Beverage ConferenceResources Mentioned:●      CraftpeakConnect with Max Fann:●      Inbox Beverage ●      Max Fann on LinkedIn●      Email: max@inboxbeverage.comConsuming 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 we have varying degrees of knowledge and education in the industry, some things—such as accuracy, cleaning, and sanitation—need to follow standards. This is an idea Karen “Kay” Gonzalez—an alumnus of the ABTech Craft Beverage Institute of the Southeast program—agrees on. Being mindful of accuracy, Kay notes, is what made her brewery succeed well. And she's right—to be a successful brewer in the industry, you have to have a mind for perfection.In this episode, Kay and I discuss the accuracy and perfection required to meet industry standards. We also dissect the wonderful things to see and do at the Craft Brewers Conference.“Everything in moderation.” - Kay GonzalezThis week on Consuming the Craft:●      Kay's trip from Asheville to the Craft Brewers Conference●      The refresher courses Kay and her team took at the CBC●      Craft brewery industry standards and why you need to be a perfectionist when working in the industry●      How COVID-19 has changed brewers' perspectives on cleaning and sanitation●      The Beer Queen of Bavaria and other interesting things to see at the CBCConnect with Kay Gonzalez:●      Oklawaha Brewing Company●      Oklawaha Brewing Company on Facebook●      Oklawaha Brewing Company on Instagram●      Kay Gonzalez on InstagramConsuming 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.

John “Laser” Lazarovic is an alumnus of the Craft Beverage Institute of the Southeast. Before studying at ABTech, John was in the culinary world and only did some home brewing on the side for fun. He later graduated with the class of ‘21 and interned at the Oklawaha Brewing Company in Henderson, North Carolina. Today, John works at Turgua Brewing Co., a brewery based in Fairview, North Carolina.John joins us today to describe his time at ABTech's Craft Beverage Institute of the Southeast. He discusses the expansion plans of Turgua Brewing Co. and the products they offer. He explains how Turgua Brewing Co. began in its founder's garage. He also reveals what drinks he's currently fond of and shares his observations of recent trends in the industry.“Going to a bottle shop and trying to sell a product is competing with everybody.” - John LazarovicThis week on Consuming the Craft:●      John's time at ABTech's Craft Beverage Institute of the Southeast●      Why brewing requires a hands-on learning approach●      Why John and Turgua Brewing are in the Craft Beverage Conference●      Turgua Brewing's history and expansion plans●      Why organic growth is the best way to scale a brewery●      John's culinary background and how the CBI program launched his career in craft brewery●      His internship at the Oklawaha Brewery in Hendersonville●      What John is drinking right now and how the program informed his taste for beer●      John's insight on ready-to-drink products and non-alcoholic beveragesConnect with John Lazarovic:●      Turgua BrewingConsuming 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 | 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.

Mike Fuller is a master brewer at Kite Hill Brewing Co. at Clemson City in South Carolina. After graduating from ABTech's Craft Beverage Institute of the Southeast program, Mike spent nine years in Asheville, North Carolina working in several breweries, including Oskar Blues and DSSOLVR. Later, Mike dreamed of going to Clemson to give the city its first brewery—a dream he would soon realize by working with Kite Hill Brewing Co.Mike joins us today to discuss his career journey after graduating from the program. He shares the history of Kite Hill Brewing Co. and what Clemson City is like. He describes his internship experience at Oskar Blues Brewery and his stint as a fly fishing guide. He also discusses how DSSOLVR adapted during the COVID-19 pandemic and highlights how CBI has prepared him for where he is in his career today.“From actual brewing to doing business and brewhouse development, I am able to use the base that I developed through CBI's program where I'm currently at in my career.” - Mike FullerThis week on Consuming the Craft:●      The history of Kite Hill Brewing Co.●      Mike's background and journey to Kite Hill Brewing Co.●      His internship at Oskar Blues Brewery●      Mike's return to Asheville and stint as a fly fishing guide●      Innovation in the craft brewery industry amid the COVID-19 pandemic●      How the CBI program prepared Mike for the challenges of the brewery industryConnect with Mike Fuller:●      Kite Hill Brewing Co.●      Kite Hill Brewing Co. on Instagram●      Kite Hill Brewing Co. on FacebookConsuming 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 | 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.

Andrew Boyd is the President of Blue Label Packaging Company, a printing and packaging company dedicated to translating the spirit of their clients' businesses into labels and packaging. As the President of Blue Label, Andrew is passionate about well-designed business processes and upholding the company's high service standards to customers. Andrew joins me today to discuss printing, packaging, and labeling for craft breweries. He describes his background and how he got started in printing and packaging. He explains how Blue Label Packaging responded to increasing demand driven by COVID-19 and how they pivoted their operations during the pandemic. Andrew also highlights the importance of packaging and underscores the joys of being a label-printing company for the craft brewery industry. “We're elevating the brewery industry, so it's only fair that the packaging matches where we're headed.” - Andrew Boyd This week on Consuming the Craft:●      Andrew's background and how he got into printing and packaging●      How Blue Label Packaging met the needs of craft breweries●      Why craft brewery is a strange market to get into●      How the COVID-19 pandemic impacted Blue Label Packaging's business●      The limited release methodology●      “Engi-nerding” and brewing equipment manufacturers Connect with Andrew Boyd:●      Blue Label Packaging●      Blue Label Packaging on LinkedIn●      Blue Label Packaging on Instagram●      Blue Label Packaging on Facebook●      Blue Label Packaging on Twitter●      Andrew Boyd 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.

Rebecca Murphy has a Bachelor's degree in English Language and Literature from Eastern Michigan University, a Master's Degree in Physical Therapy from Western Carolina University, and an Associate in Applied Science from A-B Technical Community College in Brewing, Distillation, and Fermentation. A former Army Engineer, Rebecca has moved on from building and blowing things up to drinking professionally and doing very careful math as Head of Product Development of Two Trees Distilling Co. in Fletcher, NC. Rebecca joins me to share news on upcoming craft cocktails from Two Trees and why the company chooses to do both a spirit and malt-based product line. We sample a Kernza whiskey while discussing the innovative methods Two Trees uses to age whiskey. Rebecca shares the sustainable practices of the company and the unique properties of the new Kernza grain that is taking the industry by storm. She also reveals the new Moon Chasers that will be hitting shelves soon and her process when developing new products. This week on Consuming the Craft:●      New craft beverage products that Two Trees is working on●      Why Two Trees are doing spirit and malt-based product lines●      Booze Clues: Kernza Whiskey●      The innovative ways that Two Trees ages their whiskey●      How the company is using sustainable practices for their wood aging●      The unique properties of the new Kernza grain●      Coming soon: New Moon Chasers●      The process of developing a new productResources Mentioned:●      CBI035 - The Meandering Path that Leads to Brewing and Being a Female Brewer with Rebecca MurphyConnect with Rebecca Murphy:●      Two Trees Distilling Co.●      Two Trees Distilling Co. on LinkedIn●      Two Trees Distilling Co. on Instagram●      Two Trees Distilling Co. on FacebookThis 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.

Max Fann is the Co-Owner and Chairman of Inbox Beverage and a Brewing and Fermentation Program alumni of A-B Tech's Craft Beverage Institute of the Southeast. After completing the program, Max when on to become a brewer and Wood Cellarman at Wicked Weed Brewery, where he eventually became the Lead Pub Brewer and Research & Brand Development Brewer. With his knowledge from the Craft Beverage Institute and his pursuit of an MBA from LSU, Max wanted to create a faster and easier way to build a beverage production space, and the Inbox Beverage company was born.Today, Max joins me to share how the program at AB Tech helped him in his career and the many networking opportunities it offers. He reveals the innovative idea behind his new business and how the Inbox Beverage company will help customers set up and produce from their new brewing spaces. He also shares the different options available and how the Inbox Beverage container will help small brewers and craft beverage businesses throughout the industry.This week on Consuming the Craft:●      How the program at A-B Technical Institute helped Max achieve success in the industry●      The many networking opportunities students have access to through the program●      Booze Clues: Buffalo Trace - Kentucky Bourbon Straight Whiskey●      The idea behind Inbox Beverage●      How the company will help customers of Inbox Beverage to produce a quality product●      The flexibility of the Inbox Beverage product●      How the Inbox Beverage container will help small brewersConnect with Max Fann:●      Inbox Beverage ●      Email: info@inboxbeverage.com●      Max Fann on LinkedInThis 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 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 | 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.

We are hosting Mr. Jim Gibson today, Chief Catalyst and Community Leader at the Southern Alberta Institute of Technology (SAIT). Jim is a passionate serial entrepreneur and author of “Tip of the Spear: Our Species and Technology at a Crossroads”. Jim brings over 30 years of experience in digital technologies, innovations, mentorship, and technological ventures into the conversation.With his help we are exploring the notion of digital literacy and digital citizenship as well as investigate the coming tsunami of technological change. Precisely, how will the exponential technological growth influence our lives, education sector and contemporary youth? What are the opportunities for Canada-Eurasia collaboration and what does “How to change the World” program contribute to the global education industry?Related links:SAITSADT"How to change the World" Program"Tip of the Spear: Our Species and Technology at a Crossroads" book by Jim GibsonTimeline:00:00 Intro00:40 Welcome Jim Gibson1:27 What does it mean to be digitally literate?4:46 Digital Intelligence classes for digital natives by SAIT9:05 Understanding your digital footprint11:00 Technology genie out of the bottle but the legislation is lagging14:21 What skills will students need in the future?16:12 Will we reach singularity soon?18:03 20 years of change in 20 months20:51 International programs and corporate trainings24:03Smart cities26:43 “How to Change the World” program31:17 SAIT School of Advanced Digital Technology (SADT)34:00 The role of mentorship in education36:02 What made you a Leader?36:56 Pay attention! Or What does the future hold?38:20 OutroIcebreakers is produced by CECC, an independent non-profit organization that promotes bilateral trade and investment between Canada and Eurasia. www.canadaeurasia.com

Kimberly Floyd is Co-Founder and Executive Director for the North Carolina Craft Beverage Museum. She also currently serves as the Site Manager at the Zebulon B Vance Birthplace State Historic Site. She has a Master's degree in Public History with a concentration on Museum Studies from North Carolina State University and a Bachelor's degree in History from Meredith College. Kimberly has worked in the public history field for over 14 years and is part of the team working to bring the North Carolina Craft Beverage Museum to life. The museum aims to preserve and interpret the state's craft beverage story and how it plays a pivotal role in the community today. Today, Kimberly joins me to share information on the unique model of the North Carolina Beverage Museum and new exhibits that will be opening soon. She reveals plans for a traveling exhibition and where it will be featured. She also shares her experiences from running a beer workshop at the North Carolina Museums Council conference and how the museum changes the thinking behind artifacts. This week on Consuming the Craft:●      The unique model for the North Carolina Craft Beverage Museum●      New exhibits opening at the museum●      Plans for a traveling exhibition, how it works, and where it will be seen●      Kimberly's passion for history and how she became part of the Craft Beverage Museum●      A beer workshop that Kimberly led at the North Carolina Museums Council conference●      How the museum is changing the way people think about craft beverage artifacts Resources Mentioned:●      Koi Pond Brewery●      Goat Island Bottle Shop Connect with Kimberly Floyd:●      North Carolina Craft Beverage Museum●      Email: info@ncbevmuseum.com●      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 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.

John Lyda is a full-time faculty member at AB Tech and is the thumb that grasps the educational hammer in our Brewing, Distillation, and Fermentation program. It's the first two-year accredited degree in the country that gives students an Associate's of Applied Science in Distillation and Fermentation. After working at The Highland Brewing Co. for over 20 years, John took his passion and applied it to teaching at the Craft Beverage Institute. Today, John and I discuss the evolution of the Craft Beverage Institute and how he has been an essential part of directing the curriculum. We explore how interest from international students has added more products to the program and the exciting capstone projects our students have created. We share why a two-year degree is an advantage compared to going straight into the industry and give examples of how our students' careers have benefited. We also explain how the degree covers the business aspects of brewing and the networking opportunities people gain when completing the program. This week on Consuming the Craft: ● How John has been instrumental in directing the program● The surprising emergence of Hard Seltzer and its inclusion in the program● How the CBI degree program is structured● Why international interest has encouraged diversification of the program curriculum● The capstone projects students complete● Booze Clues: Negroni● Why the CBI two-year degree is an advantage in the beverage industry● How the training has benefited the careers of past students● How the program helps put people on the entrepreneurial track● The networking opportunities students gain when completing the program 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.

Johnny Knowles is the Head Brewer, Distiller, and jack-of-all-trades at Rye Knot Brewery, Distillery, and Pub. A Craft Beverage Institute alumni, Johnny was an EMT before starting in the industry as a bartender. The brewing bug bit, and he has been working on the production side of the business ever since. Today, Johnny shares his many roles within the Rye Knot Brewery, Distillery, and Pub. He shares the best things about the AB Tech program, the unique way he found out about it, and the job opportunities in the beverage industry. He shares how a bad bike accident affected him but how it didn't take away his love of bikes. He also lays out the fantastic range of drinks offered at the Rye Knot Pub and the incredible food on offer to pair perfectly with those drinks. This week on Consuming the Craft:● The many hats that Johnny wears at Rye Knot● How Johnny found out about the program at AB Tech● What he enjoyed most about the program● The early drinks that inspired Johnny's interest in craft brewing● New elements added to the program since Johnny graduated ● Job opportunities the AB Tech program opens up for participants● How a severe bike accident affected Johnny but didn't dampen his love of bikes● The vast range of beers and spirits available from Rye Knot● The incredible food served at the Rye Knot Pub Connect with Johnny Knowles:● Rye Knot Brewery Distillery and Pub● Rye Knot Brewery Distillery and Pub on Instagram● Rye Knot Brewery Distillery on Facebook● Johnny Knowles on 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 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.

I often take on the task of trying exotic spirits, weird and wonderful flavors of craft beer, and new products in the beverage industry. You may be familiar with wheat bourbon, but perhaps less so with wheat whiskey. Today, I try a Kentucky straight wheat whiskey, which is underserved in our industry. In today's Booze Bits, I sample Bernheim Original Wheat Whiskey and see how wheat changes the flavor profile. I explore the sensory analysis of the product and how the whiskey would work in mixed drinks. I also share how the whiskey performed in our taste tests against other products and the best way to serve Berheim's Original Wheat Whiskey. This week on Consuming the Craft: ●     The ingredients used in Bernheim Original Wheat Whiskey●     How wheat changes the flavor of whiskey●     The experience of wheat whiskey on the palate●     How to use this whiskey in mixed drinks●     How this wheat whiskey performed in our taste tests against other samples●     The best ways to serve this whiskey Resources Mentioned: ●     Bernheim Original Wheat Whiskey 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.

Tina Hoffert is an A-B Tech's Craft Beverage Institute of the Southeast alumni and Brewer at the North Belgian Brewing Company. She holds a Bachelor's degree in Biology from East Carolina University, and following a career in the pharmaceutical industry, Tina moved into the brewing business. Prior to working with the North Belgian Brewing Company, Tina worked with local craft brewers, Catawba Brewing Company. Currently, she is continuing her booze education at the Heriot-Watt University of Edinburgh, studying for her Master's degree. Today, Tina joins me to share her journey from the pharmaceutical industry into the craft brewing business. She reveals the job opportunities that opened up to her after graduating from A-B Tech's Craft Beverage Institute. We explore the latest hazy spirits trend and how this affects the flavor profiles of the finished products. We discuss the wonder of fortified wines, the following significant trends in craft beer, and what is coming to the ready-to-drink market. We also sample some of McClintock Distilling Co.'s Matchstick Straight Bourbon. This week on Consuming the Craft:●      Tina's journey from the pharmaceutical industry into craft brewing●      The job opportunities Tina found after completing her education at A-B Tech●      Booze Clues: McClintock Distilling Co. Matchstick Straight Bourbon●      The new hazy spirits trend and how it will affect the flavors of the finished product ●      What we believe will be the next big trend in craft beer ●      The wonder of fortified wines●      What Tina enjoyed about her time at A-B Tech and what can be added to the program●      The challenges in producing hard seltzers●      The exciting new products coming to the ready-to-drink market Connect with Tina Hoffert:●      New Belgium Brewing Company●      New Belgium Brewing Company on LinkedIn●      New Belgium Brewing Company on Instagram●      New Belgium Brewing Company on Twitter●      Tina Hoffert on 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 about our seasonal inventory and delicious creations you can make with our homegrown produce. 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 | 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.

A-B Tech's Craft Beverage Institute of the Southeast alumni, Karen (Kay) Gonzalez, joins me to share her experiences during her month-long trip to Mexico. She reveals the main flavor characteristics of the beers she tried and what she missed about American beer. We discuss why Mexico is one of the leading rum producers and what it's like to bring diversity to the brewing industry. Kay shares the new recipes she is working on and tips for anyone wanting to start a craft brewing company. And in our Booze Clues segment, Kay and I sample Two Trees Rye Bourbon. This week on Consuming the Craft:●      The beers Kay sampled during her month-long trip to Mexico●      The main characteristics Kay noticed about the beverages she tried●      Why Mexico is one of the leading producers of rum in the world●      How Kay's company is bringing diversity to the brewing industry ●      Booze Clues: Two Trees Rye Bourbon●      What Kay missed about American beer during her visit●      The current challenges with Aluminium supply in the brewery industry●      New recipes that Kay is developing ●      Advice for anyone thinking of starting a craft brewing business●      Future plans for Kay in the brewing business Connect with Kay Gonzalez:●      Oklawaha Brewing Company●      Oklawaha Brewing Company on Facebook●      Oklawaha Brewing Company on 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 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 | TuneIn | GooglePlay | Stitcher | Spotify | iHeart 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 am often tasked with trying unusual spirits, exotic flavors of craft beer, and new and exciting products in the beverage industry. Today I sample something that those of you in the Chicago area will know very well… and you probably have a love-hate relationship with this particular spirit.  Today, I explore the unusual and distinctive flavor of the bäsk liquor, Jeppson's Malört. I share the interesting history of the spirit and how it is made. Sampling the flavor palate and unusual fragrance of Jeppson's Malört, I suggest some possible uses in mixed drinks. I also share how this incredibly bitter spirit is a ‘rite of passage' for Chicago drinkers and how the liquor is seeing a resurgence throughout the US and Europe.  This week on Consuming the Craft: ●     The history behind Jeppson's Malört●     How Jeppson's Malört is made●     The unusual fragrance of the spirit●     How Jeppson's Malört plays on the palate●     Possible uses for mixed drinks with this spirit●     The resurgence of Jeppson's Malört in the market Resources Mentioned: ●     Jeppson's Malört 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 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 | TuneIn | GooglePlay | Stitcher | Spotify | iHeart 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.

Chad Slagle is the Co-Founder of Two Trees Distilling Co. and Chief Executive Officer of Two Trees Beverage Co. Inc. As a serial entrepreneur, Chad has been an innovator and inventor in the fitness, technology, and beverage industries since 2005. He is the co-inventor of the rapid whiskey aging technology utilized at the Two Trees Distilling Company and has worked as the head of product development for the company since its inception in 2018.  Chad joins me to share the journey of the Two Trees Beverage Company into the ready-to-drink market. He shares insights into perfecting the taste profile of a new hard seltzer and shares what it was like to work with the people on TV show, Moonshiners. He reveals some new products that his team is working on at Two Trees. Chad also shares the plan for rolling out the new product to stores and what the future holds for Two Trees. This week on Consuming the Craft:●      The diversification of Two Trees from distillation into the RTD (Ready To Drink) market●      The process of perfecting the taste of the new hard seltzer●      Appearing on and working with the people on the Moonshiners TV show●      New products that the team is working on at Two Trees●      Booze Clues: Two Trees Bourbon Barrel Aged Seltzer●      The product rollout plan for the new Two Trees hard seltzer●      Future plans for the Two Trees Beverage Company Resources Mentioned:●      Two Trees Bourbon Barrel Aged Seltzer Connect with Chad Slagle:●      Two Trees Distilling Co.●      Two Trees Distilling Co. on LinkedIn●      Two Trees Distilling Co. on Instagram●      Two Trees Distilling Co. on Facebook●      Chad Slagle on LinkedIn●      Chad Slagle on Twitter 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 | TuneIn | GooglePlay | Stitcher | Spotify | iHeart 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.

John Lyda is my cohort in arms at the Craft Beverage Institute of the Southeast. After working as the Senior Vice President and Brewmaster at The Highland Brewing Co. for over 20 years, John took his passion to the next level and began teaching at the Craft Beverage Institute as a Brewing, Distillation, and Fermentation Instructor. John joins me for today's Booze Bits to discuss vegetable-based spirits and shine a spotlight on a delicious, potato-based liquor called Aquavit. We taste the incredible Norwegian cask-matured beverage and explore the unusual nose and palate experience. We also share how you can use this Norwegian spirit to create unique cocktails and which foods would pair well with Aquavit. This week on Consuming the Craft:●      Working with vegetable-based spirits●      Booze Bits: Norwegian Cask Matured Aquavit from LINIE●      The unusual nose and palate journey of Aquavit●      How Aquavit can make traditional cocktails more unique●      Foods that would pair well with the Aquavit Resources Mentioned:●      Norwegian Cask Matured Aquavit from LINIE●      Copita Nosing Glasses 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 | TuneIn | GooglePlay | Stitcher | Spotify | iHeart 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.

Stephen Daniels is the Food and Beverage Business Development and Sales Manager at Filtrox, North America. He holds a Bachelor of Science in Business Administration and Management from the University of North Carolina at Chapel Hill and an Associate's Degree in Viticulture and Enology from Walla Walla Community College. He is a filtration expert at Filtrox, working on innovative filtration technologies for the beverage industry. Today, Stephen joins me to discuss all things filtration, including the latest media from Filtrox that removes TCA. We explore why many filter presses and filter sheets get a bad reputation and the benefits of good depth media filtration technology. Stephen shares how you can create haze stability for a consistent product and what's next in the filtration industry. He also shares his thoughts on hard seltzers and the importance of shelf life and stability in your finished product. This week on Consuming the Craft: ● A new filtration media from Filtrox that removes TCA ● Why many filter sheets and filter presses have a terrible reputation ● The benefits of depth media filtration technology ● Creating haze stability for consistency in the finished product ● Booze Clues: Vermouth Barrel-Aged Aphrodisia (Pyment) - Superstition Meadery ● Booze Clues: Matchstick Straight Bourbon - McClintock Distilling ● What's next in the filtration industry ● Is Hard Seltzer here to stay ● The importance of shelf-life and stability Resources Mentioned: ● FIBRAFIX TX-R for TCA Removal Connect with Stephen Daniels: ● Filtrox Website ● 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 | TuneIn | GooglePlay | Stitcher | Spotify | iHeart 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 2021 Veterans Day special from the Chicago Brewseum, Carey speaks with Timothy Parker, co-owner and operator of Chula Vista Brewery and Dedrick McFadden, recipient of a brewing scholarship from the Michael James Jackson Foundation for Brewing & Distilling which he is using to earn an AA in Brewing, Distillation, and Fermentology at Asheville-Buncombe Technical Community College. They discuss breaking down both racial barriers in the brewing industry and the perception of military veterans as entrepreneurs. Follow @veteranmadepod on Instagram for daily updates, and follow @chibrewseum and @mjfbrewdistill.

CBI034 - Words of Wisdom and Questions from Students with Fellow CBI Instructor John Lyda   John Lyda is the Brewing, Distillation and Fermentation Instructor at the Craft Beverage Institute. A long and extensive career in the Craft Beverage Industry gives John incredible insight into what it takes to make it in the brewing business. As the Senior VP and Brewmaster at Highland Brewing Co., he learned everything from the bottom up, making him a real industry expert, and he loves to share that knowledge with his students at AB Tech.   John joins me today to answer some questions from the students at AB Tech’s Craft Beverage Institute, covering various aspects of the brewing business. He shares his thoughts on packaging trends of the future, how processes and approvals work, and his take on hard seltzers. He shares how IPA makers may change their beers' bitterness levels and some common misconceptions about the craft beverage industry. He also discusses some of the surprising beers that have been popular and the qualities you will need to be successful as a craft brewer.         This week on Consuming the Craft:   John's favorite craft beverage right now Will bottles disappear in craft beer packaging and possible future trends. How the draft beer market may change around the world How long does recipe and label approval last, and does it need to be renewed Spiked vs. brewed seltzers Trends in alternative beverages Will IPA makers change the bitterness levels in their products Common misconceptions in the craft beverage industry Surprisingly popular beer styles Regretful products we created in our craft beverages journey The qualities you need to be successful in the craft beverages industry       Connect with John Lyda:   AB Tech Craft Beverage Institute AB Tech on LinkedIn AB Tech on Instagram AB Tech on Facebook AB Tech on Twitter John Lyda on 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 about our seasonal inventory and delicious creations you can make with our homegrown produce.     Thanks for tuning into today’s episode of Consuming the Craft. If you enjoyed this episode, head over to Apple Podcasts and subscribe so you never miss an episode. Don’t forget to leave us a review to help us reach even more craft beverage enthusiasts!  

CBI035 - The Meandering Path that Leads to Brewing and Being a Female Brewer with Rebecca Murphy   Rebecca is a student in the brewing, distillation, and fermentation program at CBI Tech. She grew up in Michigan and went to Eastern Michigan University to study English Language and English Literature. Although these studies may not seem like the obvious route to a military career, she joined the Army in 2000. Following her time serving in the Army as an engineer and her deployment in Iraq, Rebecca settled in Asheville. Looking for a new direction and following treatment for an Army injury, she trained as a Physical Therapist. Thinking of her career's next step, Rebecca took a completely different path in the brewing industry, working at UpCountry Brewing and AB Tech’s Craft Beverage Institute to hone her craft.   Today, Rebecca shares her unique journey from serving her country to finding her passion in the Brewing industry. She discusses her time in the forces, including her best experiences and her most prominent memories from her Iraq deployment. She shares her plans after graduating from CBI and the valuable networking opportunities that have come from the program. She also discusses her experiences as a female in the Brewing Industry and how diversity will benefit the business.       This week on Consuming the Craft:   Rebecca's time in the army and the best experiences from her service What she remembers most from her deployment in Iraq Why Rebecca chose to settle down in Asheville after leaving the army How Rebecca went from a career in physical therapy to now participating in the CBI program Booze Clues: AsomBroso La Rosa Reposado Rebecca's plans after she graduates from the program The networking opportunities that happen through the CBI program Rebecca's experiences as a woman in the brewing industry Why community is essential in the craft brewing business Finding more rewarding things to do and shifting priorities due to the pandemic How diversity will benefit the craft brewing industry       Connect with Rebecca Murphy:   UpCountry Brewing UpCountry Brewing on Instagram UpCountry Brewing on Facebook UpCountry Brewing on Twitter         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.     Thanks for tuning into today’s episode of Consuming the Craft. If you enjoyed this episode, head over to Apple Podcasts and subscribe so you never miss an episode. Don’t forget to leave us a review to help us reach even more craft beverage enthusiasts!  

CBI036 - Brown Liquor Love and the Restaurateur Journey with Former Navy Captain Bob Byron   Bob Byron is a Naval Academy Graduate and retired Navy Captain that took a different direction from most after leaving the Navy. Following a personal tragedy that made him re-evaluate his priorities, he started a brewery-distillery hybrid in Asheville that serves high-end pub food alongside craft beverages. As one of the Rye Knot owners, Bob is a brewer, distiller, sometimes sous chef, and anything else that is needed. He fostered a love of brown liquor during his travels in the Navy and took a course at AB Tech's Craft Beverage Institute before starting his brewing/distilling journey.   In today's episode, Bob shares how he got started in the brewing and restaurant business and his food and drink experiences as he traveled the world with the Navy. We discuss Bob's love of brown liquors and one of his favorite experiences during his time at AB Tech. He shares his plans for his business and the new and exciting products currently in the pipeline. He also discusses some of the lessons he has learned along the brewing/distilling journey and what inspired him to craft a bourbon.       This week on Consuming the Craft:   How Bob got started in the brewing and restaurant business Bob's experiences with food and drink during his time traveling with the Navy Bob's refined taste in brown liquor Booze Clues: AsomBroso La Rosa Reposado One of Bob's favorite times during a CBI course Bob's plans for his business and the latest products coming to market What inspired Bob to craft a bourbon Lessons Bob has learned on his craft beverage journey Future plans for Bob and his business     Connect with Bob Byron:   Rye Knot - Kitchen Brewery Distillery Rye Knot on Instagram Rye Knot on Facebook         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.     Thanks for tuning into today’s episode of Consuming the Craft. If you enjoyed this episode, head over to Apple Podcasts and subscribe so you never miss an episode. Don’t forget to leave us a review to help us reach even more craft beverage enthusiasts!  

Recently we traveled to Western NC to visit community colleges. On the trip, my colleague Alli Lindenberg and I visited with John Gossett at McDowell Tech. I asked him about his last months at MTCC, how the college has adjusted to the COVID-19 pandemic, and his upcoming transition to AB-Tech, where he will start his tenure as President next week.

It's time for another round of Pantry Raid games! Our listeners have submitted trouble ingredients that are taking up space in their fridge or cabinet and we are here to help you come up with creative ways to use them! Our guest today, Chef Steven Goff. Some may know him as the Chef at Aux Bar and Brinehause food truck, others as a former culinary instructor at AB Tech, and others may remember his much loved King James Public House. But it all rounds out to make him a perfect person to help sort out our kitchen pantry woes.

In today’s episode, I’m talking with Sharon Oxendine about women and entrepreneurship.  In addition to shepherding the funding journey of hundreds of entrepreneurs, Sharon has her own path to purpose; emerging from her childhood as a student in the segregated south.  Throughout March, we're celebrating International Women's Month with focused stories about what it means to both a female and a leader in 2020; the joys, the challenges, and the perspectives.  Sharon's story is our first tribute story. She talks about gender, race, faith, money, self doubt, health, loss, and purpose all in a matter of 20 minutes. This conversation is full of gems.  "I’m there to hold the container for women - to make sure they can see themselves (living their dream) and saying how can I support you?"  -Sharon Sharon Oxendine is the Director of the Western Women's Business Center in North Carolina. She helps entrepreneurs articulate their vision and secure the funding required to launch. On June 18, 2020, she is hosting the 6th Western Women's Business Conference at AB Tech in Asheville. I am delighted to be on of the presenters, and I hope you'll join us if you live in Western North Carolina. Tickets Available Here. To learn more about the Western Women's Business Center, Visit Their Website. To connect with Sharon, Visit Her LinkedIn. Are you receiving my weekly educational e-letter on conscious leadership and potential? SIGN UP HERE. And of course, if you’ve been with me over time, you know I’ve collaborated closely with Marisol Colette, creator of SolReflection.  Marisol has dedicated her career to building confidence and self expression through personal style. You can follow her work at https://solreflection.com/.

The crew from Western Woman's Business Center hang out to chat.Support the show (https://www.patreon.com/Mittan)

Guests:- Sharon Oxendine, Director of the Western Women's Business Center  Shanita Jackson, Interim Program Associate at WWBC- Hunter Strickland, Owner of High Climate Tea Company- Andrea and Greg Robel, Vistanet TelecommunicationsSupport the show (https://www.patreon.com/Mittan)

Matt welcomes Gene and Beth from 8th Element CVAC; and Zuri Anuel, Latino Program Director for Carolina Small Business.Matt also offers an extended monologue talking about Mission Hospital's recent sacking of their community Wellness Program and offers a couple path's forward for an upset public. Matt also covers the breaking news about Former Buncombe County Commission Ellen Frost being issued an 11-count Federal Indictment on various Fraud changes.Support the show (https://www.patreon.com/Mittan)

Kelly McEnany is Chair of the Behavioral Sciences department at Asheville-Buncombe Technical Community College (AB Tech). She also serves as AB Tech’s Global Education Committee Chair and Coordinator. She and her team develop global programming and encourage students to pursue the study of foreign languages and international travel. Kelly regularly presents at conferences on topics of curriculum infusion, global and local connections, and creating viable partnerships to benefit students. Find out how she and her colleagues are helping to change the way students view the world and make change happen for the better by breaking down stereotypes and opening their minds.

Waiting for offal things to happen... Nathan sits down with chef Steve Goff of King James Public House for the 74th episode of the Finding Asheville podcast. They chat about growing up in a blue-collar family, why the birth of his daughter turned around his career and turned his life into a life long mission of making her proud, why he has fallen in love with the cuisine of England and peasant food, what he has learned about the culinary world since becoming an instructor at AB Tech, why cooking offal may be a metaphor for his upbringing, and why success can breed fear? This episode was mixed at Mojo Coworking at 60 North Market Street in Downtown Asheville. Be sure to subscribe to the podcast via iTunes here to get new episodes to download to your listening devices each week and get caught up on past episodes!  Oh and if you are feeling super nice like the Finding Asheville Facebook page here.

Taste money you may, but time is more important see...   Nathan sits down with Wesley Wright, owner of Taste & See food truck for the 38th episode of the Finding Asheville Podcast. They chat about growing up in Decatur, Alabama, why watching Paul Prudhomme cook was his gateway to the culinary world, why the AB Tech culinary program is regarded as the Harvard on the hill, why he eventually gave up his passion for cooking for the corporate world, and how ultimately the food truck business provided an escape hatch from that corporate world.  

Go anywhere in NC & you won't find any other city quite like Asheville where there's architecture & arts, food & fun, & country or cosmopolitan culture, all in one place! That diversity of attractions & the mindsets is reflected in the educational opportunities available at the local community college as well. Rick Sullivan continues his tour of the NC Community College System.

Go anywhere in NC & you won't find any other city quite like Asheville where there's architecture & arts, food & fun, & country or cosmopolitan culture, all in one place! That diversity of attractions & the mindsets is reflected in the educational opportunities available at the local community college as well. Rick Sullivan continues his tour of the NC Community College System.

Charlotte View presents Sara Holland, Nonprofit Specialist and Mental Health Care practice owner and Director at SHG Consultants. Sara has an Associates in Social Services from AB Tech. College, A.B., Political Science with a minor in Psychology from Guilford Coll. She has a N.C. Family Court and Divorce Mediation certificate with conflict resolution training. SHG is a unique organization that helps people, families and the community as a whole. Services include: individual therapy, group therapy and psycho-educational programs. SHG understands that there are organizations throughout the community that provides elemental services but lack a mental health component, leadership, program enhancement or sufficient revenue. SHG can help these organizations by providing consulting, integrating similar services and/or helping to increase their resources. They believe that by using a holistic approach they can achieve the best results for the community as a whole.  SHG Consultantsincorporates the Maslow's Hierarchy of Needs: A Human Motivation Theory. By providing psychological needs through clinical services, SHG meets one of the prominent needs of human self worth. Their case management services help individuals and families meet safetyand securityneeds which include: Personal Security, Financial Security, Health & well-being and Safety-net against adverse impacts that arise in life. Once these needs are met,  individuals can begin to feel a sense of worthinesswhich leads to higher self esteemand wellness. Sara Holland email: shgconsultants@gmail.com  ph. 704-819-0860   Website:  www.shgconsultants.org

A-B Tech, its partnering school districts, and the Asheville Chamber of Commerce have teamed up to offer Construction and Advanced Manufacturing Camps. The camp has grasped students interested in construction trades, and has aided team-building skills.