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Consuming the Craft

Jeff "Puff" Irvin

Interviews and entertainment in the craft beverage industry. Join Puff as he explores the wonderful world of craft beer!

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Wednesday · 29 min
Beer, Whiskey, and Why Donating Blood Matters at the Craft Beverage Institute
Today on Consuming the Craft, I got to share an inspiring and practical conversation about the upcoming American Red Cross blood drive at the Craft Beverage Institute of the Southeast at AB Tech. The conversation focused on why blood donation matters, the easy steps to participate, and just how much of an impact one donor can make. We sampled a Cosmic Little Thing Hazy Double IPA and a bold wheat whiskey, touched on beer styles and sensory analysis, and highlighted how coming together as a community not only saves lives but deepens our social bonds. One concept discussed was how a simple act like donating blood becomes much more when you see the real people and stories behind each transfusion. The discussion explored some of the myths and nerves around blood donation and offered a toolkit of advice to help first timers and regulars alike. A key theme that emerged was the power of habit and the unique satisfaction that comes from giving something so vital. Several points were raised, including smart preparation for giving blood, the benefits of the Red Cross app, and how even a juice box and some good company can make the experience memorable. "It saves three lives; every time you donate blood." Today on Consuming the Craft: • The Red Cross blood drive at AB Tech takes place Thursday, September 10th, from 10 AM to 2:30 PM. Online appointments are encouraged, but walk-ins are always welcome. • The Red Cross app lets you make appointments, check eligibility, and track where your blood goes. • Every donation includes a complimentary health check, measuring things like blood pressure and iron • Power Red donations are especially valued for O positive and O negative donors. This process uses a smaller needle and gives back plasma, platelets, and saline for extra hydration. • Being well-hydrated, eating iron-rich foods, taking it easy on caffeine, and getting good sleep are all part of a great donation experience. • Donating blood with a friend can turn it into a meaningful tradition and doubles the good you do in your community. • Blood donations supplied by the Red Cross help local hospitals, VA partners, troops overseas, trauma victims, and cancer patients. • Focusing on the lives helped by your donation takes the fear out of needles and helps create a habit for life. Contact for the Guest: American Red Cross Sign up and info: redcrossblood.org (search "craft beverage" for AB Tech drive) Resources Mentioned: • Cosmic Little Thing Hazy Double IPA • Sierra Nevada Oktoberfest • Red Cross Blood Donor App • McConnell Farms • Bartending course at Craft Beverage Institute of the Southeast (starting October) 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 Facebook page 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 | Spotify | iHeart | Amazon Podcasts | TuneIn | Pandora | Deezer 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.
August 19 · 24 min
Exploring Peated Whiskey, Heirloom Grains, and Innovation with Adam Bachmann of The Chemist
Today on Consuming the Craft, I welcomed Adam Bachmann from The Chemist for a tasting session that turned into a deep exploration of creative spirits production. Adam brought in a preview of their American peated whiskey, drawn from a 30-gallon barrel after just nine months. We discussed the surprising depth and color achieved in such a short time, the craft of balancing peat and sweetness, and the ongoing evolution of small-batch whiskey at The Chemist. The conversation ranged from the difficulties of fermenting with oats to intriguing experiments with heirloom grains, fruit spirits, and alternative processing techniques. Adam also shared what's coming next from The Chemist, including more rye, collaborative projects, and fresh ideas for small-batch releases. Adam Bachmann crafts spirits at The Chemist and brings a restless curiosity to every project. His background covers a variety of grain bills, specialty barrels, and innovative ingredient sourcing. Adam’s approach fuses hands-on tradition with constant tinkering, whether sourcing American peat, exploring unique collaborations, or examining how fermentation techniques shape the end spirit. He's committed to honoring history while pushing new flavors in every bottle he creates. “I think all distillers wish they lived in history. It'd be interesting to go back 100 years and sit at a saloon and just see what was in a bottle.” ~Adam Bachmann Today on Consuming the Craft: • The Chemist’s peated whiskey uses about 22 percent peated malt and targets a smooth, balanced American single malt style that is smoky without being overpowering. • After nine months in a 30-gallon barrel, the whiskey already shows impressive color, body, and complexity. • Adam recommends 30-gallon barrels as the smallest practical size for avoiding overly tannic results, with frequent tasting to catch the perfect moment to pull the spirit. • Production has shifted toward rye, following a recent gold-medal win for their small-barrel rye at a major competition, though Adam remains eager to return to other styles as well. • Innovative blends, such as oat and wheat whiskeys, are on Adam’s wishlist for future releases, building on past successes from his work at other distilleries. • Fruit-based spirits, such as the upcoming strawberry-apple brandy, offer unique challenges but can yield powerful flavors when handled carefully. • Adam is fascinated by heirloom and terroir-driven spirits and has participated in detailed experiments to understand how grain source and milling technique affect spirit character. • Experimentation is ongoing, from testing stone-ground corn for a new smoky whiskey project to exploring sour-mash yeast strains and releasing more limited-edition gins and liqueurs. Contact Adam Bachmann: • The Chemist Distillery • www.chemistspirits.com Resources Mentioned: • Colorado Malting Company (supplier of peated and smoked grains) • Riverbend Malt House (heirloom malt supplier) • Highland Brewery (collaborator on barrel-aged whiskey) • Noble Cider (partner for fruit fermentations) • Six & Twenty Distillery (reference for oat-wheat whiskey project) 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 Facebook page 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 | Spotify | iHeart | Amazon Podcasts | TuneIn | Pandora | Deezer 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.
July 16 · 34 min
Chasing Flavor and Community with J.W. Jones of Asheville Brewer Supply
Today on Consuming the Craft, I sat down with J.W. Jones, the owner of Asheville Brewer Supply, to talk about his journey from homebrewing in the late '90s to running a beloved shop that’s served Asheville’s makers for over 30 years. We explored the changes in the home brewing scene, why it’s truly the easiest time ever to brew a great beer at home, and the joy of making everything from beer to mead, cider, and wine with simple ingredients—even what’s in your kitchen right now. Our conversation ranged from nerding out over German lagers to chasing flavors and process improvement to finding true satisfaction in drinking what you love. J.W. Jones has been a passionate homebrewer since 1997, experimenting with beer, wine, cider, and more, and sharing that enthusiasm with Asheville’s maker community. Since taking over Asheville Brewer Supply in 2024, J.W. Jones has focused on meeting brewers and fermenters of all skill levels, helping them navigate equipment, ingredients, and techniques. A self-described “beer guy” and “filthy vegan,” he believes in democratizing the craft—providing advice, answers, and the occasional joke (but not lactose) to anyone ready to ferment something wonderful. “Creative energy is what’s gotten us along… people who make things are the best people.” ~JW Jones Today on Consuming the Craft: · J.W. Jones discusses buying Asheville Brewer Supply to pursue his love of the craft beverage community · Brewing at home has never been easier, thanks to innovations in ingredients and equipment; homebrewers are benefiting from industry-level developments in hops, malt, and yeast · The shop supports not only beer but also wine, cider, and experimental fermentation, welcoming brewing enthusiasts at every stage. · Chasing the perfect German lager at home can be both rewarding and humbling, with J.W. Jones encouraging honesty about your goals, resources, and happiness in your brewing journey · Homebrewing offers the chance to experiment with flavors and styles commercial producers don’t often sell—like Hefeweizen, American Amber, or wild fruit wines · There’s a resurgence in lager brewing at home as myths about fermentation controls disappear, and more people experiment with underrepresented or challenging beer styles · Sensory experience is subjective: it’s okay to love what you make, even if someone else doesn’t; embrace the story and presence of creation · J.W. Jones is always happy to help brewers and fermenters “get in the weeds” on technique, process, and the joys of experimentation, whether it’s beer, mead, cider, or even hard iced tea Contact J.W. Jones: Asheville Brewer Supply 712B Merrimon Avenue, Asheville, NC Open Tuesday–Saturday (check The Google for hours) Resources Mentioned: · Asheville Brewer Supply · River Bend Malt · White Labs · Clawhammer Supply (YouTube) · The Noma Guide to Fermentation (book) · Golden Hive Mead (YouTube) 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 Facebook page 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 | Spotify | iHeart | Amazon Podcasts | TuneIn | Pandora | Deezer 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.
July 9 · 30 min
Homebrew Adventures - Magnus and Sebastian’s Journey from Sweden to American Craft Beer
Today on Consuming the Craft, I had the opportunity to sit down with Magnus and Sebastian, who traveled all the way from Sweden to share insights into the Swedish craft beer scene, their personal journeys into brewing, and what trends they’re seeing both in Sweden and on their current adventure through Asheville’s vibrant breweries. We dug deep into the challenges and triumphs of home brewing, the complexities of Sweden’s strict alcohol laws, and how the exchange of brewing techniques between America and Europe continues to evolve. Their stories of camaraderie, collaboration, and relentless curiosity made for an engaging exploration of what it means to be genuinely passionate about craft beer. Magnus, currently the production manager at Popels Bryggeri in Gothenburg, began his brewing journey as a student working in Sweden’s unique alcohol monopoly system before running his own homebrew supply store. Sebastian, a mechanical engineer by trade and an avid homebrewer, connected with Magnus through the same shop, eventually joining forces in their shared passion for crafting craft beverages. Together, they’ve witnessed the explosive growth of Swedish craft beer, seen firsthand the power of brewing communities, and now co-host a brewing show, sharing their expertise with enthusiasts across Sweden. "The brewers that I respect the most are usually those that are criticizing themselves the most." ~Magnus This Week on Consuming the Craft: · Sweden has around 500 breweries, but only a handful are considered large, most are small-scale craft operations. · Strict alcohol distribution laws in Sweden mean that most beer is sold through a government-run monopoly, which affects what and how brewers can sell. · Many Swedish breweries are born of a passion for homebrewing, with several owners still working their primary day jobs. · There’s a strong cooperative spirit among Swedish craft brewers, who frequently share resources and help each other out. · The American craft beer scene, especially IPAs, heavily influences Swedish brewing trends, though there’s renewed interest in traditional European styles. · Homebrewing is strictly for personal consumption in Sweden; selling homebrewed beer is not permitted. · Supply chain challenges, especially with hops and can materials, continue to be a significant obstacle for brewers. · Both Magnus and Sebastian agree that turning a beloved hobby into a full-time profession can diminish the joy if not managed carefully. Contact for the Guests: · Magnus: Popels Bryggeri, Gothenburg, Sweden · Magnus & Sebastian’s brewing show: Hembrigning Hallelujah Resources Mentioned: · Popels Bryggeri: https://poppels.se/ · Hembrigning Hallelujah (Homebrewing Hallelujah): Swedish home brewing show · American Homebrew Association Conference · Sierra Nevada Pale Ale (discussion and open-source recipe) · Craft Beverage Institute of the Southeast 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 Facebook page 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 | Spotify | iHeart | Amazon Podcasts | TuneIn | Pandora | Deezer 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.
July 2 · 1 hr 37 min
Blending Dreams From The Macallan’s Evolution to Whiskey Jypsi’s Modern Magic with Chris Spalding
Today on Consuming the Craft, I had the incredible opportunity to explore the art and science of whiskey blending with Chris Spalding, a veteran of the global spirits industry and a key figure behind some iconic releases. We got hands-on (and tastebuds-on!) with samples and talked through the nuance of blending, barrel finishes, and the creative philosophy at the heart of Whiskey Gypsy. From the story of launching Maker’s Mark in Canada to the serendipitous beginnings of Whiskey Gypsy, this conversation offered a rare look behind the curtain at what it takes to craft truly unique spirits. I even shared an Australian agave spirit, expanding the conversation beyond whiskey and into the boundless world of distilling. A bit more about Chris Spalding: With nearly two decades in spirits and beverage leadership, first with Edrington, where he worked with Macallan and Highland Park, then as a consultant and hospitality entrepreneur in Asheville, Chris Spalding brings a passionate, open-minded, and highly innovative approach to all things beverage. He’s been instrumental in brand development, consumer engagement, and international launches. Now, as a collaborator at Whiskey Jypsi, he’s helping redefine American whiskey with a blend-forward, experimental ethos and an unwavering commitment to quality. "Life is a story... Grab a bottle of Jypsi, pour yourself a glass, slow down and listen." ~Chris Spalding This Week on Consuming the Craft: · Chris Spalding began his career in the auto industry before pivoting to beverage, driven by curiosity about consumer behavior and a love of brands. · His first roles in drinks focused on marketing and brand innovation, culminating in shaping launches and growth for Macallan, Maker’s Mark, and more. · Chris Spalding brings a unique, blended philosophy: psychology, marketing, and hospitality experience inform his whiskey work. · Whiskey Jypsi’s approach is rooted in legacy blending, heirloom grains, creative barrel finishes, and a focus on narrative and flavor exploration. · The episode provided a real-time sensory journey, tasting bourbons finished in PX Sherry, Tokaji, Port, and Sauternes, as well as single malt blends. · Incremental changes in barrel finishing or blend percentages can have surprisingly profound effects on aroma, taste, and perceived style. · Genuine transparency and experimentation distinguish Whiskey Gypsy, where openness about process is central to the brand ethos. · The world of spirits is expanding far beyond whiskey. Chris Spalding and I tasted an Australian agave spirit and mused on the global future of distilled beverages. Contact for Chris Spalding: Whiskey Jypsi https://www.whiskeyjypsi.com Resources Mentioned: Whiskey Jypsi The Huntley Estate (luxury hospitality in Asheville) Macallan, Highland Park, Edrington Riverbend Malt Company (single malt terroir study) Clasi Azul (tequila) Inbox Beverage Company McConnell Farms (thanks to Danny McConnell) 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 Facebook page 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 | Spotify | iHeart | Amazon Podcasts | TuneIn | Pandora | Deezer 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.
June 25 · 39 min
Crossing the Brewing Divide Ari on Luck, Learning, and Leading at Broomtail Craft Brewery
Today on Consuming the Craft, I caught up with Ari Miller-Sisson, a graduate alumnus and head brewer at Broomtail Brewing Company in Wilmington. We explored Ari's winding journey from passionate home brewer through the challenges of graduating amid COVID to finding his stride in the professional brewing world. Ari reflected on the challenges of scaling up, the importance of creativity even in commercial settings, and the constant evolution of the local beer scene, especially along the Carolina coast. Ari is a dedicated brewer whose hands-on experience spans from homebrew experimentation to large-scale operations at Catawba Brewing and now leading innovation at Broomtail. His story is marked by perseverance, adaptability, and a willingness to dive deep into flavor, process, and community outreach. From revamping Broomtail’s homebrew shop to launching purple beers for charity, Ari continues to blend technical skill with a creative spirit that’s leaving a distinct mark on Wilmington’s beer landscape. "Commercial brewing is not homebrew by any means, but you can take what you learn in commercial and apply it to your hobby." ~Ari Miller-Sisson Today on Consuming the Craft: · Ari’s journey began in homebrewing and was accelerated by AB Tech’s program, graduating mid-pandemic and quickly adapting to an uncertain industry landscape. · Luck and timing played major roles in Ari landing jobs at Catawba Brewing and ascending at Broomtail, but so did strong personal connections. · Transitioning from homebrew to commercial-size batches demands not only math but also a deep understanding of flavor dynamics and equipment. · The brewing industry in Wilmington is highly seasonal, with lighter-bodied beers and innovative offerings like THC beverages in growing demand. · Creativity flourishes at Broomtail, with Ari developing small-batch beers, including a purple blond ale for charity and annual autumn porters inspired by both New England and North Carolina. · Personal protective equipment and proper handling of industrial-grade chemicals mark a huge shift from homebrewing to professional brewing operations. · Community and education are central to Ari’s role, from leading Broomtail’s homebrew club to creating beers for local causes. · Balance, passion, and self-awareness are crucial, Ari emphasizes knowing your "why" before turning a beloved hobby into a career. Contact with Ari: Broomtail Craft Brewing Company, Wilmington, NC Resources Mentioned: · American Homebrewers Association National Conference · Lighthouse Bottle Shop (Voracious and Rare Festival) · 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 Facebook page 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 | Spotify | iHeart | Amazon Podcasts | TuneIn | Pandora | Deezer 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.
February 12 · 26 min
Russ Robertson on Blending Experience and Innovation in Highland Brewing’s Operations
In today's episode, I welcomed Russ Robertson, Brewery Operations Director at Highland Brewing Company in Asheville, North Carolina. We explored Russ’s journey from his early influences growing up with a father in the beer industry, through his diverse roles at Miller Brewing, a stint bottling juice for J.M. Smucker, and finally his return to the craft beer world at Highland. Russ shared stories of career pivots, the evolution of brewing operations, and how innovation and family have remained at the center of his professional life. Russ Robertson brings deep expertise, having started his career at Miller and working his way up through production and packaging in several states. With stops in Milwaukee and Maryland, Russ amassed years of large-scale brewing and operations experience. His path crossed with notable companies, from Anheuser-Busch to the Santa Cruz Organic juice line, but his heart brought him back to North Carolina and the vibrant craft scene at Highland Brewing. Today, he's at the forefront of process innovation, quality control, and team building at one of Asheville’s most established brewhouses. “In business, the cream of the crop rises to the top always, always, and it feels good to be with the original craft brewer in Asheville.” ~ Russ Robertson This Week on Consuming the Craft: · Russ’s early exposure to the beverage industry shaped his career ambitions and deep appreciation for brewing. · An entrepreneurship and business background gave Russ a foundation to navigate both large corporations and craft breweries. · Experience at the versatile Miller Eden facility meant exposure to large-scale innovation, running everything from PBR to Blue Moon. · Career transitions, such as moving from beer to juice bottling, offered Russ a broad perspective on beverage production and operations. · Relationships and networking, especially with other industry professionals like Andrew Klozenski, opened doors back into craft brewing. · Returning to North Carolina fulfilled Russ’s long-standing goal to build a life and career in his home state, surrounded by family. · Continuous process improvement and experimentation, such as research on zinc loss by Highland staff, drive innovation at Highland Brewing. · Highland Brewing is expanding its offerings with new projects, including a pizza kitchen, climbing gym, and honoring past traditions with the return of the Scotsman ale and the renaming of Oscar’s Oatmeal Porter. Contact Russ Robertson & Highland Brewing: Highland Brewing Company– Asheville, North Carolina 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 Facebook page 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 | Spotify | iHeart | Amazon Podcasts | TuneIn | Pandora | Deezer 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.
February 5 · 30 min
Pouring for a Purpose - Whiskey, Education, and Giving Back with Carey Harnash
In today’s episode, I sat down with Carey Harnash, the driving force behind the Western North Carolina Whiskey Festival. We explored his journey from whiskey enthusiast to founder of a festival dedicated to education, community, and of course, great whiskey. Carey opened up about his passion for bringing together local distilleries, whiskey lovers of all levels, and supporting the WNC Harvest and Heritage Foundation. We dove deep into the event's unique educational experiences, the importance of responsible tasting, and how the proceeds help food insecurity and local heritage projects. It was a lively, flavorful conversation, and not just because Carey arrived with a bag full of interesting whiskey samples! Carey Harnash is more than a collector of whiskey bottles; he’s an advocate for community, hospitality, and discovery. As executive director of the WNC Harvest and Heritage Foundation, Carey works to directly support local charities focused on food insecurity and preserving North Carolina’s cultural heritage. His event planning skills previously brought the hugely successful food truck showdowns to Asheville, featured on the Food Network. Now, with the Western North Carolina Whiskey Festival, Carey aims to create an annual gathering where whiskey novices and aficionados alike can taste, learn, connect, and make a difference in their own backyard. "100% of the proceeds [go] to the WNC Harvest and Heritage Foundation. So we're able to grant money to those local charities that do it really well and are very efficient with their funding." ~Carey Harnash Today on Consuming the Craft: • The Western North Carolina Whiskey Festival is designed for anyone passionate about whiskey, whether a newcomer or a seasoned collector. • Ticket proceeds go directly to support local charities focused on food insecurity and preserving cultural heritage through the WNC Harvest and Heritage Foundation. • There are three types of tickets: general admission, VIP (with early access), and a designated driver option to encourage responsible enjoyment. • The festival features educational breakout sessions, including grain-to-glass, nosing and tasting, and finishing techniques in whiskey. • Attendees get to sample a wide array of whiskeys—bourbon, rye, Irish, Scotch, Japanese—and engage directly with the makers and distributors. • The event strengthens Asheville’s hospitality and beverage community by highlighting talented local bartenders, makers, and culinary professionals. • Tastings allow for informed purchasing decisions; trying before buying means finding you actually enjoy, and understanding flavor profiles. • The festival is more than just whiskey; it’s about bringing people together, sharing stories, and supporting meaningful local causes. Contact Carey Harnash: • Website: www.wncwhiskeyfest.com • Follow on Facebook, Instagram, and TikTok for updates and ticket info 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 Facebook page 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 | Spotify | iHeart | Amazon Podcasts | TuneIn | Pandora | Deezer 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.
January 29 · 44 min
Walter Rapetski, and the Search for Dad Strength Beer, Jazz Cabbage, and the Perfect Garnish
Today, on Consuming the Craft, I welcome the living legend of hospitality himself, Walter Rapenski, for an in-depth look at the fast-evolving beverage and hospitality landscape. Together, we explore the dynamic shifts shaping bars, breweries, and restaurants, from the surge in mid-strength beers and creative non-alcoholic offerings to the new expectations for service, sustainability, and authentic storytelling. We taste a locally distilled American single malt, dissect industry trends, and riff on everything from functional beverages to the importance of retention in hospitality teams. Walter Rapetski has devoted nearly 50 years to the food and beverage world, starting as a dishwasher in his teens and becoming a renowned educator and teacher of the year. He’s overseen hospitality programs, mentored countless students who now shape the industry, and managed successful restaurants. With a sharp eye for both tradition and innovation, Walter Rapetski brings both history and vision to the conversation, especially as he unpacks how today's trends are driven by new generations, sustainability, and smarter service. “I think the next trend is to look at the garnish side of things, because when you mix five, six spirits in one glass, the flavor profile, you’re not going to pick up all individual flavors.” ~Walter Rapetski Today on Consuming the Craft: · Mid-strength and non-alcoholic beers are surging in popularity, catering to social drinkers who value moderation and want to remain sharp and safe. · Younger generations are moving away from big brands and seeking authenticity, local roots, and storytelling in their beverage choices. · Non-alcoholic alternatives now include not just lagers, but IPAs, stouts, spirits, and functional drinks infused with mushrooms, kava, or even THC and CBD. · Exceptional service and experience are what truly drive loyalty and bring customers back; creative events help, but well-trained, attentive staff are essential. · Retention of top staff is critical; losing good employees over pay is a mistake. Top performers must be treated as investments, not costs. · Aesthetic garnishes and visual appeal in cocktails are the next frontier for creativity and value, often rooted in ingredients foraged locally or handcrafted. · Sustainability in packaging, ingredient sourcing, and waste reduction is more than a buzzword—Gen Z and Millennials expect it to be real and responsible. · Nostalgia, functionality, and authenticity all play roles in beverage innovation, with everything from creative soda pop riffs to protein-fueled drinks and hybrid events shaping what’s next. Connect with Walter Rapetski: • Available through AB Tech and the Craft Beverage Institute of the Southeast. This episode is brought to you by… McConnell Farms - Taste the Way Youember. Enjoy homemade ciders and ice cream made from only the best produce on the market. Visit the McConnell Farms Facebook page 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 | Spotify | iHeart | Amazon Podcasts | TuneIn | Pandora | Deezer 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.
January 22 · 39 min
From Peach Farms to Peated Whiskey, Adam Bachman’s Legal Adventures in Booze
Today on Consuming the Craft, I welcomed Adam Bachman, the head production distiller and manager at The Chemist. We dove deep into the craft of distilling, from Adam’s 11+ years of commercial experience in the industry to the evolution of American single malt whiskey. Adam shared stories from his early days building stills (legally for essential oils!), his academic path through biochemistry at Clemson, and how he transitioned through South Carolina’s changing landscape of craft distilleries. We tasted some truly unique spirits and beers, including a locally smoked single malt and an oat whiskey, while discussing the challenges and creative opportunities in the world of craft distillation. Adam Bachman is recognized for his hands-on expertise in distilling whiskey, gin, and liqueurs, with a strong background in biochemistry and a minor in chemistry. He spent six years at 6 and 20 Distillery before moving to Asheville to join The Chemist, where he’s helped ramp up whiskey programs, develop new recipes like the limited-edition rye, and recently barrel a small batch peated whiskey. Adam approaches distilling as both art and science, with a passion for experimenting with malts, grains, and local ingredients, and a deep appreciation for how changing techniques shape the identity of each spirit. "Getting second opinions is huge. I always try to get second opinions from the other guys working with us." ~Adam Bachman Today on Consuming the Craft: · Adam has over a decade of legal, commercial distilling experience and is responsible for spirit production at The Chemist. · His background in biochemistry directly informs his craft, providing unique perspectives and technical skills in distilling. · The Chemist uses traditional copper pot stills with direct flame; the techniques and nuances are vastly different from hybrid steam systems. · Chemist has evolved from a primarily gin-focused operation to a distillery with robust whiskey and rye programs, with Adam leading recipe development. · Adam’s approach to whiskey includes blending different grains and experimenting with malts to create spirits with depth and complexity, notably in their limited rye and upcoming peated whiskey. · Tasting and understanding barrel-aging is a skill built over years, requiring constant monitoring, collaboration, and experience. · The growth of American single malt whiskey is opening up new creative possibilities; it's a rapidly growing category with endless flavor options. · Adam is also exploring non-alcoholic spirit development, navigating the unique sensory and shelf-life challenges in that emerging market. Connect with Adam: · The Chemist Spirits: https://www.chemistspirits.com/ · Instagram: @chemistspirits Resources Mentioned: · Oak & Grist (peach wood single malt): https://oakandgrist.com/ · Riverbend Malt House (local malt supplier): https://riverbendmalt.com/ · Brevard Brewing Company (Dunkel): http://www.brevard-brewing.com · Ginger’s Revenge (collaboration partner): https://www.gingersrevenge.com/ · Seedlip (non-alcoholic spirits): https://www.seedlipdrinks.com/ http://www.chemistspirits.com/ 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 | Spotify | iHeart | Amazon Podcasts | TuneIn | Pandora | Deezer 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.
Nov 20, 2025 · 40 min
Exploring Peachwood-Smoked Single Malt and Rare Genever with Charlie Stanley of Oak & Grist Distillery
Today on Consuming the Craft, I welcome back Charlie Stanley from Oak and Grist Distilling Company in Black Mountain, North Carolina. We dive deep into the journey of a small craft distillery navigating the challenges of being in a control state, the growth of Oak and Grist's product line, and the evolution of their spirits since Charlie’s last visit. We geek out on the technical and creative aspects of distillation, address the headaches of marketing and distribution in North Carolina’s ABC system, and celebrate unique spirits — like their incredible Genever and the Peachwood-Smoked Single Malt. Along the way, we share a sensory deep-dive with a glass of Armagnac and touch on the resilience it takes to keep a craft beverage business alive, especially in the wake of devastating storms. Charlie Stanley is an alum of AB Tech’s Craft Beverage Institute and serves as lead distiller at Oak and Grist. With almost six years under his belt at the distillery, Charlie brings a wealth of knowledge in production, blending, and creative problem solving. Whether it’s crafting rare spirits like American Genever from scratch or adapting to unpredictable market forces, his experience and dedication are evident in every bottle. Beyond the production floor, Charlie has been an invaluable educator for both staff and the broader beverage community, returning often to AB Tech to share his expertise. "Genever is the whiskey drinker’s gin... there’s so much more grain flavor, a balance of malt sweetness and botanicals." ~Charlie Stanley Today on Consuming the Craft: · Oak and Grist has expanded their offerings and matured their products significantly in the past six years, focusing on quality and evolution. · The ABC system in North Carolina requires distilleries to adapt to a unique, fragmented, and sometimes frustrating structure for spirits sales and distribution. · Education is essential—both for distillers and retail staff—to help consumers understand and appreciate local spirits. · Oak and Grist produces a rare, authentic American Genever that’s 100% single malt and distilled entirely in-house without sourcing. · The distillery uses only full-size 53-gallon barrels for aging, favoring balance and complexity over rapid wood extraction from small barrels. · Their Smoke Series features whiskeys made from North Carolina craft malt smoked with fruit woods like peach, resulting in nuanced and balanced spirits. · Surviving Hurricane Helene was a challenge, but it ultimately broadened Oak and Grist’s statewide presence and reaffirmed their resilience. · Continuing education, community connections, and creative blending are all core to Oak and Grist’s ongoing success. Contact for Charlie Stanley and Oak and Grist: Oak and Grist Distilling Company – https://oakandgrist.com/ Visit them in Black Mountain, NC More on Charlie and the team: https://oakandgrist.com/about-us Resources Mentioned: AB Tech Craft Beverage Institute: https://abtech.edu/academic-programs/craft-beverage-institute Riverbend Malt House – Suppliers of local craft malt: https://riverbendmalt.com/ 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 | Spotify | iHeart | Amazon Podcasts | TuneIn | Pandora | Deezer 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.
Nov 6, 2025 · 16 min
Exploring Port City’s Lager Series and Brewer’s Cut Beers with Jesse Phillips
Today on Consuming the Craft, I sat down with Jesse Phillips from Port City Brewing Company in Alexandria, Virginia. We took a deep dive into Port City's current lineup, including their much-lauded Oktoberfest, their adventurous lager series, and their limited-run Brewer's Cut releases. Jesse also shared his perspective on seasonal beer trends, local collaborations—especially with coffee roasters—and the importance of creative small batches in keeping both staff and customers excited. Throughout, Jesse brought a selection of impressive beers and joined me for a tasting of an exceptional bourbon, Eagle Rare, sparking conversations about pairing, palate development, and the joy of connecting over a shared craft. Jesse Phillips is the warehouse manager at Port City Brewing, where he oversees beer movements from production to the tasting room and helps track consumer preferences through his keen observations. Having started his brewing career at Port City, Jesse is passionate about expanding his palate through lagers and experimental releases. He has a talent for fostering local collaborations, especially with coffee roasters around the DMV, and is an advocate for seasonal and small-batch beers that surprise and delight customers. Jesse's energy and insider perspective brought unique insights into Port City's brewing philosophy and community-driven approach. "Something that I love about working at Port City...it's really opened up my palette to all these different lagers that I would never normally try." ~Jesse Phillips This Week on Consuming the Craft: · Port City Brewing has a robust seasonal and specialty beer program, including a lager series, Oktoberfest, and experimental styles like Doppelbock, Baltic Porter, and Schwarzbier. · Small-batch innovations are supported by the Brewer's Cut series, enabling creative combinations and limited releases. · The West Coast IPA is a recent standout, selling rapidly and reflecting a surge in customer demand for hop-forward beers. · Collaborations with local coffee roasters enhance Port City's porter offerings and foster strong community ties. · The brewery is expanding its sour lineup with balanced fruit blends, notably a watermelon gose and the upcoming Gobblestone, cranberry gose, for Thanksgiving. · Port City’s Christmas Tidings beer is a Belgian strong ale brewed with Virginia honey, earning its reputation as a "makeout beer" for festive occasions. · Local connections, like food trucks and coffee roasters, are integral to Port City's identity and customer experience. · The brewery encourages responsible enjoyment and pairing of its products, supporting a culture of hospitality and craft appreciation. Contact for Jesse Phillips: Port City Brewing Company, 3950 Wheeler Ave, Alexandria, VA Port City Brewing Website Resources Mentioned: · Port City Brewing Company (lager series, Oktoberfest, Brewer's Cut releases) · Swings Coffee, Hypergoat Coffee, Continuum Coffee (collaborating roasters) · Eagle Rare Kentucky Bourbon (Buffalo Trace) · Riverbend Malt Company • Oak and Grist Distillery (Asheville, NC) · Zillicoah Beer Company, Alluvium, Diatribe (Asheville locations) · La Tangaria Food Truck (on-site at Port City, top-rated tacos) 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 | Spotify | iHeart | Amazon Podcasts | TuneIn | Pandora | Deezer 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.
Oct 30, 2025 · 28 min
The Art of Smoking Malts and Developing Unique Grains with Brian Simpson
Today on Consuming the Craft, I sat down with Brian Simpson, CEO of Riverbend Malt House, to explore the fascinating evolution of craft malt in the southeast. We covered Riverbend’s journey from a modest basement setup in 2010 to a dynamic operation producing unique and locally sourced malts for breweries and distilleries across the country. I poured Brian a special whiskey from Oak and Grist, made with peach wood smoked pilsner malt from Riverbend, sparking a deep dive into the nuances of smoked malts, wood selection, collaboration with local farmers, and the influence of southern terroir on flavor. We discussed industry trends, new grain varieties, regulatory changes, and the powerful role of innovation in the craft beverage scene. Brian Simpson is at the helm of Riverbend Malt House, the pioneering Asheville-based craft maltster dedicated to bringing local grains into the hands of southern brewers and distillers. Since 2010, Brian has led Riverbend’s transformation, supporting research efforts, working with breeders and farmers, and experimenting with new malting techniques and materials. Riverbend’s malts have contributed to award-winning beers and spirits, and Brian’s passion for innovation continues to drive the industry forward—whether it’s through peach wood smoked whiskey, custom malt batches, or supporting the next wave of craft beverages. “We really only had six row barleys... mostly for animal feed. Our whole ‘malt with a mission’ was to bring agriculture back into craft beer.” ~Brian Simpson This Week on Consuming the Craft: · Riverbend Malt House started in 2010, initially focusing on proving craft malt could be made from southern-grown grains. · The region’s transition from only animal-feed barley to diverse, high-quality brewing and distilling varieties involved close partnerships with breeders and farmers. · Smoking malt with different woods, such as peach wood, creates uniquely Southern flavor profiles, especially in spirits and specialty beers. · Collaborations, like Oak and Grist's peach wood-smoked whiskey, showcase the power of local malt and creative partnerships. · The craft malt industry is watching for regulatory trends, including the potential U.S. adoption of glycosidic nitrile limits and concerns about ethyl carbomate. · There’s growing demand in the south for distillers’ malt, high-enzyme, fast-fermentation varieties suitable for whiskey production. · New and alternative grains like Kernza, millet, and buckwheat present technical challenges but offer gluten-free options and environmental benefits. · The craft beverage industry’s best chance for survival lies in providing experiences, agility, and inventive offerings rather than just chasing trends. Connect with Brian Simpson: Riverbend Malt House Email 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 | Spotify | iHeart | Amazon Podcasts | TuneIn | Pandora | Deezer 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.
Sep 17, 2025 · 40 min
Food Safety Modernization Act and the Rise of Regulated Edibles with Chris Reedy of NC BioNetwork
Today on Consuming the Craft, I welcomed Chris Reedy, Senior Director of Food, Beverage, and Natural Products Industry Training at the Natural Products Laboratory and Test Kitchen of NC BioNetwork. We dove deep into the rapidly evolving food safety landscape, particularly focusing on the Food Safety Modernization Act (FSMA) 204 and its sweeping impact on food and beverage traceability. Our conversation ranged from the intricate logistics of tracking every ingredient in a sandwich to the challenges faced by beverage producers, natural product makers, and those entering the world of CBD and THC-infused products. We didn’t shy away from discussing the regulatory Wild West these days, the importance of good manufacturing practices, and what’s coming down the pike for craft producers as federal scrutiny ramps up. Chris Reedy brings decades of expertise in the intersection of food, beverage, natural products, and industry training. As the mind behind NC BioNetwork’s laboratory and test kitchen, he has helped countless producers, from breweries to natural supplement startups, navigate regulations, quality control, and product development. His insights stem from both a scientific and a practical industry perspective, ensuring that companies strike a balance between innovation and safety and compliance. Chris is a passionate advocate for proactive quality management and is intimately familiar with both the promise and pitfalls of rapidly expanding product categories, such as CBD, THC, and functional foods. “I hope these companies that are making these products are going to start acting like food and beverage companies.” ~Chris Reedy Today on Consuming the Craft: · FSMA 204 requirements will soon compel all food supply chain businesses to maintain thorough traceability records for every ingredient, ingredient source, and lot, greatly improving speed and accuracy in foodborne illness recalls. · Transportation and logistics—especially temperature and sanitation in refrigerated trucking, remain a huge compliance challenge and could become a pain point as regulations tighten. · Even small producers, like sandwich makers and brewers, must adopt lot coding and traceability, associating each output with precise ingredient origins. · THC and CBD-infused foods, beverages, and supplements are currently in regulatory limbo, with the FDA focusing initial enforcement mainly on products that pose a risk to children or appear as copycats of popular snacks. · Many CBD and THC product makers fail basic quality assurance: lack of testing, unclear dosing on packaging, and no third-party certification, all of which can cause dangerous dosing errors. · Field-to-shelf testing for compounds like THC in hemp products requires a DEA-registered lab, making comprehensive quality assurance both expensive and complex for startups. · State and federal agencies lack the manpower to inspect and enforce these new standards fully, so proactive internal quality systems and involving health officials early are recommended. · Training, workforce development, and support from entities like NC BioNetwork can help companies establish robust quality management systems and prepare for both current and coming inspections. Contact Chris Reedy: NC BioNetwork – https://ncbionetwork.org/ Resources Mentioned: NC BioNetwork Laboratory & Industry Training: Food, beverage, and natural products services, COA assistance, and product testing information. FSMA (Food Safety Modernization Act) 204 – details on new federal traceability requirements. Multi-parameter Beer Testing (Anton Paar) – available free for every NC brewery, up to six samples per month. The Dietary Supplement Health and Education Act (DSHEA) – framework for supplement industry regulation. For more information about industry training, regulatory readiness, and laboratory services, reach out to Chris and the team at NC BioNetwork. Whether you’re brewing, blending, compounding, or innovating in the natural product space, their support can help you meet quality standards and stay ahead of federal regulations. 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.
Sep 10, 2025 · 27 min
Blood, Sweat, Cheers - How to Donate Like a Pro with Charlie Frisch of the Red Cross
Today on Consuming the Craft, I welcomed Charlie Frisch from the American Red Cross to dive into the often-misunderstood world of blood donation. We got into what the Red Cross really does—going beyond blood drives to offer lifesaving training, disaster relief, and resources for veterans. Charlie shed light on the urgent and ongoing need for blood, especially in Western North Carolina, and shared the staggering fact that only 3% of people donate blood regularly. We unraveled misconceptions, discussed what it really feels like to give blood, and shared practical advice for anyone considering rolling up their sleeve for the first time. In true Consuming the Craft fashion, we also explored the intersection of fermentation and blood science while sampling a fine Armagnac, connecting the dots between crafting drinks and saving lives. Charlie Frisch has been with the American Red Cross for about a year, bringing with him 14 years of radio experience and several years in outdoor and alternative education. A New Yorker at heart who found his way to Asheville, Charlie is deeply passionate about community resilience and education. As a Red Cross representative, he works endlessly to inform and inspire others to donate blood and volunteer, helping to drive humanitarian aid and relief efforts far beyond local boundaries. "When you think about the fact, and this is staggering, that only 3% of folks donate blood… that shortage starts to make sense." ~Charlie Firsch Today on Consuming the Craft: · The American Red Cross does much more than just blood drives; they provide lifeguard, CPR, and first aid training, disaster relief, and support for veterans. · Only 3% of Americans regularly donate blood, leading to a perpetual shortage both locally in Western North Carolina and nationwide. · Blood donations are critical because blood can only be stored for 42 days before it must be used. · The process of donating blood is now quick (about 40 minutes), virtually painless, and highly efficient thanks to skilled professionals. · Power Red donations allow eligible donors to give a concentrated amount of red blood cells using a smaller needle, making the experience even easier. · Donors receive information on their blood type, blood pressure, hemoglobin, and even where their blood ends up being used—all via the Red Cross app. · Anyone in good health, aged 17+ (or 16 with parental consent), can donate, and Power Red requires certain height and weight minimums. · Interested individuals and organizations can volunteer with or host blood drives through the Red Cross, increasing their community impact. Contact Charlie Frisch and Red Cross Resources: Red Cross website: redcross.org Red Cross Blood Donor App: Download to schedule appointments, track your donations, and receive updates on your blood's journey Red Cross Asheville Donation Center: 100 Edgewood, West Asheville (off Merriman) To volunteer or set up a blood drive: Visit redcross.org and fill out a contact form, Charlie or a team member will reach out within 24 hours Resources Mentioned: • Red Cross Blood Donor App • Craft Beverage Institute of the Southeast • Hemocytometer (used for both blood and brewing science) 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.
Sep 3, 2025 · 19 min
Exploring Craft, Catastrophes, and Comebacks with Greg Hill of Urban Orchard Cidery
In today’s episode, I sat down with Greg Hill, a longtime cider maker at Urban Orchard Cidery and a dedicated adjunct instructor in the brewing program here in Asheville. Greg is wrapping up his PhD work while guiding Urban Orchard through an incredibly tough year—one marked by supply challenges, wild weather events, and a major orchard fire. Together, we dove into his ongoing dissertation about workforce development and experiential learning in the brewing and beverage industries, and what it truly takes to prepare students for a successful career in craft beverage production. Greg Hill is a graduate of the AB Tech Brewing, Distillation, and Fermentation program, and he’s now in his twelfth year at Urban Orchard Cidery. As a key educator in beverage management and microbiology, Greg brings a wealth of real-world knowledge, blending hands-on experience with academic rigor. Outside of work, he’s a stadium-hopping football fan with broader plans for worldwide sports adventures, and a seeker of new and unusual flavor experiences. "I wanted to put a bunch of flair in there, make it all pretty and nice, and it’s really just idiot proof. Repetitive. So you’re saying I am doing this. This is why I’m doing this. I’m going to do this again. And then this is why I’m doing this.” ~Greg Hill Today on Consuming the Craft: · Experiential learning and hands-on practice are crucial components for real career readiness in the craft beverage industry. · Greg’s PhD research has shifted from standardizing education to focusing on how beverage programs prepare students for the real-world workforce. · Practical education, like troubleshooting and working directly with equipment, is just as valuable as classroom theory. · Urban Orchard Cidery faced major challenges over the past year, including hurricane aftermath, a devastating orchard fire, and a hailstorm that damaged crops. · Loyal customers, especially fellow local businesses like Highland Brewing, played a significant role in Urban Orchard’s recovery. · Cider isn’t just for drinking; it can also be a creative ingredient in cooking and cocktails, especially during fall. · The craft beverage landscape continues to evolve, and keeping up means constant adaptation and diversification, as seen in new products and global influences. · Despite the doom and gloom in parts of the beverage industry, cideries like Urban Orchard are finding ways to persevere and grow, demonstrating the resilience of the craft community. Contact for Greg Hill: Urban Orchard Cidery: https://www.urbanorchardcider.com/ For educational inquiries at AB Tech Brewing, Distillation, and Fermentation: https://www.abtech.edu/programs/academic/ab-tech-craft-beverage-institute-brewing-distillation-fermentation Resources Mentioned: o Urban Orchard Cidery o Highland Brewing Company o New Belgium Brewing Company (for pilot system donation) o AB Tech Brewing, Distillation, and Fermentation Program o Diablo cider from Urban Orchard o Agua de Bolivia herbal liqueur 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.
Aug 27, 2025 · 20 min
Harvest Hustle and Deer Defense at Addison Farms with Jeff Frisbee
Today on Consuming the Craft, I welcomed back Jeff Frisbee from Addison Farms, a returning guest and the driving force behind one of our region’s finest family-run wineries. We caught up over a glass of wine—okay, maybe more than one glass—while sharing laughs about the unique problems that accompany running a vineyard, especially as harvest season approaches. From creative deer deterrent tactics to the intense workdays of grape picking and pressing, we dove into the realities, challenges, and joys of small-scale winemaking. Jeff also gave me a fascinating wine-mead blend to distill for student projects, sparking a discussion about fermentation, distillation, and the pursuit of crafting something truly unique. Jeff is the owner and winemaker at Addison Farms, a limited production winery nestled in the rolling hills of Western North Carolina. Hailing from a background rooted deeply in local agriculture, he and his family have worked tirelessly to not only keep the farm in the family but also to evolve it into a celebrated destination for wine lovers. Jeff’s ethos centers on stewardship of the land, a commitment to quality, and a willingness to experiment—all grounded in a love for community and a touch of self-deprecating humor. “This time of year, we have to stop worrying about esthetics and start worrying about practicality—because the deer can decimate very quickly.” ~Jeff Frisbee Today on Consuming the Craft: · Addison Farms’ 2023 and 2024 red wines are still in barrel, while their whites have already been released and are almost sold out. · The fruit from the past couple of years has been fantastic, and prospects for the coming harvest look strong—if the deer can be kept at bay. · Creative methods (wind socks, RVs, noise makers) are essential for deterring wildlife and protecting the vineyard’s livelihood. · Harvest days are long and intense, starting early in the morning, featuring manual grape picking and immediate processing. · As a “limited production winery,” Addison Farms operates smaller than most and relies heavily on family and community help. · Consistent fermentation is a key to quality, especially when annual crop conditions can vary drastically. · Jeff donates wine and mead blends to support student distilling projects, believing in the value of experimentation and education. · Protecting farmland is at the core of Jeff’s mission—keeping agricultural spaces safe from development is a personal and community priority. Guest Contact: Jeff at Addison Farms Website: addisonfarms.net In-person: 4005 New Leicester Hwy, Leicester, NC 28748 (Open Thursday–Sunday, 2–7 PM; Saturday tours at 2 PM) Resources Mentioned: · Addison Farms Vineyards · Student distillation projects at AB Tech · Bas Armagnac (as a tasting and discussion point) • Madeira and its historical estufagem process Stop by Addison Farms, lend a hand, or join Jeff for a tour—you’ll get a real taste of North Carolina’s agricultural legacy, and maybe even a story or two you won’t hear anywhere else. 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.
Aug 13, 2025 · 37 min
Dan Rowe Explores Yeehaw’s Evolution, Craft Beer Challenges and New Frontiers
Today on Consuming the Craft, I’m joined by Dan Rowe, the head brewer at Yeehaw Brewing Company, who returns for his third appearance. We dive deep into the evolution and expansion of Yeehaw, from its origins a decade ago in Johnson City to its impressive reach across Tennessee, South Carolina, and beyond. Dan walks us through the complexities of scaling up production, adapting to fast-changing markets and regulations, and the behind-the-scenes work of launching high-profile collaborations like the Vols Lager with the University of Tennessee. We also explore how the brewery stays competitive through innovation—ranging from commissioning a state-of-the-art canning line to experimenting with non-alcoholic, CBD, and THC-infused beverages. Dan shares about his new venture into teaching at ETSU, where he’s helping mentor the next generation of brewers, and sheds light on Yeehaw’s upcoming projects, including a new Myrtle Beach taproom and an expanded presence in Virginia. Dan Rowe is an accomplished brewer with over a decade of experience across several prominent breweries in the Southeast. Now the head brewer at Yeehaw Brewing Company, Dan oversees operations at their bustling Johnson City facility and coordinates distribution throughout the region. His expertise spans from recipe development and quality control to implementing new technology and expanding production capacity. Passionate about education and giving back to the industry, Dan also serves as an instructor at East Tennessee State University, sharing his knowledge with future beverage professionals. "It's an ever-changing landscape, and beer’s not dead—there’s just more options and flavors now than ever before." ~Dan Rowe Today on Consuming the Craft: · Yeehaw Brewing is celebrating its 10th anniversary and is rapidly expanding, recently increasing its distribution footprint into South Carolina, Virginia, and potentially Alabama. · Coordinating distribution and production across several states involves complicated logistics, especially with the different alcohol laws and paperwork from state to state. · The brewery recently upgraded to a 12-head rotary canning line, dramatically increasing efficiency and packaging quality, allowing for record-setting production days. · The Vols Lager, Yeehaw’s collaboration with the University of Tennessee, quickly became the company’s largest production undertaking, driving big growth and brand recognition. · Yeehaw is experimenting with low-dose, nano-emulsified THC and CBD seltzers, navigating the tricky regulatory, quality assurance, and consumer education challenges that come with new beverage categories. · Dan Rowe is playing an active role in brewing education, teaching at ETSU, and facilitating partnerships for student training in real-world brewing and distillation environments. · New outlets for Yeehaw are on the horizon, including a taproom in Myrtle Beach (partnered with Ole Smoky Moonshine) and a possible additional Tennessee location. · Maintaining high quality, streamlining recipes, and keeping grocery-friendly beers on shelves are central to Yeehaw’s strategy for sustainable growth. Contact Dan Rowe: · Yeehaw Brewing Company: https://www.yeehawbrewing.com/ · ETSU Brewing & Distillation Studies: https://www.etsu.edu/ Resources Mentioned: · Yeehaw Brewing Company and its new rotary canning line · Vols Lager, brewed in partnership with the University of Tennessee · East Tennessee State University Brewing and Distillation program · Tennessee Hills Brewstillery · Laird’s Apple Brandy (Distillery Permit #1) · Tennessee Stud Hard Cider · Old Smoky Moonshine · Broadway at the Beach (future Myrtle Beach taproom location) · 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.
Aug 6, 2025 · 19 min
Exploring Guinness in Ireland, Jameson Whiskey, and Beer Science with Seth Hewitt of Sierra Nevada Brewing Co.
Today on Consuming the Craft, I had the pleasure of catching up with Seth Hewitt, brewing supervisor extraordinaire at Sierra Nevada Brewing Company. Fresh off a trip to Ireland, Seth dives into the sensory nuances between Guinness in its home country versus what we get stateside, the mystique behind Guinness’ global quality control, and some behind-the-scenes tales from his brewery tours. We also venture into the world of Irish whiskey, exploring Jameson’s unique blend of column and pot still techniques, and sample some Tolmore Dew together, picking apart its flavor notes. Seth shares his journey from environmental geology to craft beer, details how geography and terroir influence ingredients, and lets us in on his new passion project—Beer City Bouquets, which merges two worlds by arranging flowers in upcycled beer cans. Seth Hewitt brings a wealth of hands-on brewing experience, creative passion, and a geologist’s eye for detail. Starting with a degree in environmental geology from Appalachian State, Seth’s curiosity and craftsmanship led him from Volcano research in Africa to homebrewing and then to professional roles at Howard Brewing, Lost Province, and ultimately Sierra Nevada. With nearly a decade at Sierra Nevada, he’s shaped beer production, developed new releases, and now blends his love for plants and beverages with his flower-farming side business. Always tinkering, Seth embodies the heart of craft brewing and creative entrepreneurship. “All the breweries around the world are creating just a base beer, like a pale ale beer, as close as they can get to the original…then they use this essence of Guinness that is made all in Ireland and then shipped out.” ~ Seth Hewitt Today on Consuming the Craft: · Guinness brewed in Ireland tastes notably less roasty compared to the American version, influenced by process and possibly local ingredients. · Guinness uses a system of concentrated “essence” produced in Ireland and shipped globally to ensure quality and consistency in foreign markets. · Nigeria is Guinness’s second-largest market outside Ireland, influenced by historical and economic factors. · Jameson Irish Whiskey combines both pot still and column still spirits, offering a distinct flavor profile depending on the blend. · Terroir—from soil to water availability—impacts the flavor of base ingredients such as barley, hops, and wood used in barrels and spirits. · Seth leveraged a degree in environmental geology and a lifelong passion for crafting into a brewing career, showing the unexpected pathways into beer. · Beer City Bouquets is Seth’s side project, where he crafts flower arrangements using upcycled beer cans, blending his two creative passions. · Craft brewing requires balancing ever-changing agricultural variables to maintain consistency in flagship beers, a true mix of art and science. Resources Mentioned: Jameson Distillery Tour Experience Riverbend Malt House (barley malting and terroir project) Sierra Nevada Brewing Company Beer City Bouquets (Seth’s floral side business) McConnell Farms (sponsor mentioned) Connect with Seth Hewitt: Sierra Nevada 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.
Jul 30, 2025 · 32 min
Green Man Brewing’s Matt Peyton and Joe Summers on Trends, Classics, and Craft Beer Resilience
Today on Consuming the Craft, I welcomed two of the driving forces behind Green Man Brewing Company: Joe Summers, Managing Director, and Matt Peyton, Director of Brewing. We dove deep into the world of legacy beer styles, the ebb and flow of trends in the craft beer scene, and how Green Man keeps pivoting and thriving even as the industry gets more crowded and competitive. From war stories about hay-infused brews and pumpkin beers arriving way before the harvest, to the real-world logistics of steering a brewery battleship in the wake of ever-shifting consumer preferences, this conversation was packed with insight, laughs, and a couple of surprise bottles (including some soju in a plastic liter bottle). We explored everything from experimental IPAs to the comforting return of classic ESBs and sessionable lagers, not to mention what it will take to bring Asheville’s South Slope back to full vibrancy. Joe Summers has nearly two decades of experience in the beverage industry, steering Green Man Brewing through thick and thin as Managing Director. Matt Peyton, whose background is in civil and environmental engineering, has spent almost every waking moment of the last twelve years climbing from delivery driver all the way up to Director of Brewing. Both are passionate advocates for beer brewed with balance, intention, and a healthy respect for tradition—even as they chase after the occasional trend or wacky adjunct. "Brewery is not an F1 car, it's a battleship. And it takes a long time to turn it and move it in a direction." ~Matt Peyton Today on Consuming the Craft: · Trends in the craft beer industry are cyclical; legacy beer styles, such as ESB, IPA, and Porter, are making a comeback as trends shift from fads to classics. · Steering a brewery toward a new trend requires years of planning, from label approval to production schedules; you can’t just pivot overnight. · The “haze craze” and IPA experimentation are still very much alive, but there’s growing consumer interest in sessionable, lower-ABV beers and clean lagers. · Legacy brands, dependable classics consumers know and trust, help breweries stay resilient when distributors prioritize trendier items like hard seltzers. · Economic uncertainty means more people are reaching for tried-and-true classic beers, rather than taking a chance on expensive new releases. · The Asheville craft scene is recovering after a tough year, and both breweries and locals are eager to welcome back visitors and celebrate a return to normal. · Experimentation isn’t dead, surprise tastings during the conversation included a robust Armagnac and a surprisingly smooth (and subtle) Korean soju. · Food, beer, and community remain at the heart of what breweries like Green Man do, whether its chili made with porter or a scotch egg and a pint at Jack the Wood. Contact Green Man Brewing Company: Website: https://www.greenmanbrewery.com/ Locations: 27 Buxton Ave, Asheville, NC (plus additional taproom info online) Resources Mentioned: Green Man Brewing Company beers: ESB, Porter, Damn Fine Pilsner (currently on draft) East Village Grill (offering Green Man’s “Easy Drinking Pills”) Sierra Nevada Brewing (new pilsner noted for excellence) 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.

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