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 nutrient density and product quality transparency.·     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 TalkDrink SarillaAfrican Healing Exchange Resources:Pink Boots SocietyYuka 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 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 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.

“If no one’s told you that you can have a career path in something like brewing and distilling, go after it. No one can stop you—and there are people who want to help you succeed and achieve your dreams,” says Tony J. And he’s pretty much the embodiment of that piece of wisdom. Tony—a.k.a. Anthony Rahí Jaquez Moreno—holds a Master’s degree in Mechanical Engineering from the University of Nevada, Reno. After working as a patent engineer and an adjunct professor at Howard Community College, Tony decided to take a leap of faith and followed a career in the brewing industry. He soon found himself serving as a beer guide at the House 6 Brewing Company and later worked in production support at the Port City Brewing Company. Since moving to Asheville from Alexandria, Virginia, Tony serves as a brewer for the Outsider Brewing Company. After deciding to formalize his brewing education, Tony joined the program at the Craft Beverage Institute of the Southeast and will begin his studies in the first semester. In this episode, Tony and I explore his expectations about the program. He describes his journey from Tijuana, Mexico to pursuing a Master’s in Mechanical Engineering at the University of Nevada, Reno. We discuss why and how he got into the beverage industry after working as a patent engineer and adjunct professor. He also provides his thoughts on beer Twitter, connecting with ancestral drinks, and following your dreams. This week on Consuming the Craft: ●     Tony’s advice on talking into a microphone when podcasting●     His background and first foray into the brewing industry●     How Tony found AB Tech and the Craft Beverage Institute of the Southeast●     My dad’s wisdom on getting a desk job●     Why folks who work in packaging are the unsung heroes of the beverage industry●     Bridging the gap between consumers and products●     Why Tony’s excited to learn about distillation from the program●     What the first semester at the Craft Beverage Institute of the Southeast is like Connect with Tony J.: ●     Outsider Brewing Company●     Outsider Brewing Company on LinkedIn●     Outsider Brewing Company on Instagram●     Tony J. on Instagram●     Tony J. on Spotify●     Tony J. 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.