Consuming The Craft

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

 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 fu

 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 wh

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Roman’s story is incredible, to say the least. He is an international student at AB Tech’s Craft Beverage Institute of the Southeast. Despite the challenges provided by differences in culture, language, and cost of living, he has produced a fantastic capstone beer. Roman is due to graduate soon and, equipped with a passion for quality control and attention to detail, we just know he’s on the road to making some of the best beer there is. In this episode, Roman and I explore his mission to bring beer back to its original taste. He recounts his experiences as an international student at ABTech’s Craft Beverage Institute of the Southeast. He explains why the Institute stood out to him as he searched for educational institutions that offer brewing programs. He also describes the kind of pilsner he wants to create and offers advice to other international students considering joining the Craft Beverage Institute of the Southeast program. This week on Consuming the Craft: ●     How Roman found the program at the Cra

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, a

 It’s safe to say that John Lyda—a full-time faculty member and stalwart of the Craft Beverage Institute of the Southeast at A-B Tech—and I do a lot over the summer. Like the Batman to my Robin, John and I share a passion for troubleshooting and helping out. So, we get a lot of projects in the summer that keep us busier than usual. These projects include helping local businesses, doing house calls, and being a resource and outpost for everyone. And, oh, have you heard about the summer programs we offer at the Craft Beverage Institute? In this episode, John and I share our plans for the summer, including our internship programs and our initial ideas for opening a bartending school. We discuss the new cohort for Fall 2023 at the Craft Beverage Institute and why the program takes a serious approach to safety. We explain why we’re big on helping out the local craft beverage industry. We also sample a gorgeous agave tequila for Booze Clues and highlight what kava is all about. This week on Consuming the Craft: ●  

 Evan Wilder could not have known that visiting his aunt and uncle would set him down the rabbit hole of distillation. He had just gotten into whiskey prior to the visit, and his uncle suggested they try some scotch—a bottle of Macallan 15. Before he knew it, he began exploring with peated whiskey, tried his hand at homebrewing, and registered at the Craft Beverage Institute of the Southeast at A-B Tech. Evan recently graduated from the program and will soon be headed down to Australia to work and expand his knowledge of the art of distilled spirit production. Evan joins me today, with a bottle of single malt whiskey in hand for Booze Clues, to discuss how he found the program at the Craft Beverage Institute of the Southeast. He discusses his work at The Chemist in North Carolina and the single malt whiskey exclusively produced for their award-winning bar, The Antidote. He describes his journey in homebrewing and explains how the pandemic led him to seek an education in distillation. Evan also shares his goal

 One has got to wonder: just when does Kaeleigh McCauley sleep? While serving as co-founder of the Outsider Brewing Company, Kaeleigh also works as the Sales Development Coordinator for Brewers Supply Group, Inc. And, on top of working two full-time jobs simultaneously, Kaeleigh also serves as the Chapter Leader of the Pink Boots Society in Asheville, North Carolina. The Pink Boots Society is an organization that aims to assist, inspire, and encourage women and non-binary individuals to advance their careers through education in the fermented/alcoholic beverage industry. Kaeleigh joins me today to discuss The Pink Boots Society’s mission and how she became a part of the organization. She describes her experiences as a woman working in a male-dominated industry and outlines what everyone can do to turn the brewing industry into a more inclusive space. She also highlights what’s new at The Pink Boots Society and underscores what she’s looking forward to as the co-founder of Outsider Brewing. This week on Consum

 Outsider Brewing Company co-founder Kaeleigh McCauley studied International Business & German at the University of North Carolina at Greensboro. As required by her degree, Kaeleigh later studied in Germany, where she was introduced to pop culture and discovered her love for beer. She returned to the US and immersed herself in the craft community with a passion for beer and a determination to get into the industry after graduating. Her career began at California Premium Beverage as a draft technician and she soon worked as a sales representative for Birdsong Brewing. While working in sales, Kaeleigh began pursuing a continuing education certificate in Applied Sensory & Consumer Science from the University of California, Davis, to elevate her skills and passion for beer to the next level. Today, in addition to her work at Outsider Brewing, Kaeleigh is a sales development coordinator at Brewers Supplier Group and serves as a Chapter Leader for the Pink Boots Society. Kaeleigh joins me today to share her

It’s time for a celebration, and celebrating with me is the pillar of the Craft Beverage Institute of the Southeast at A-B Tech, John Lyda. What we’re celebrating is in John’s hand—an obelisk. An award. I’m not sure what the folks at the National Council for Marketing and Public Relations were drinking, but they decided to bestow a Gold Award to the Consuming the Craft podcast. This podcast wouldn’t be possible without the support of John, our lab manager Jim—who’s really the brains behind this whole thing—our guests, and you, our listeners. In this episode, John and I appreciate this wonderful, beautiful award and discuss our future vision for the Consuming the Craft podcast. We discuss the origins of rhum agricole. We also try a drink of cachaça for Booze Clues, share our mission to become a learning hub for the industry and community, and divulge our plans for new social media channels. This week on Consuming the Craft: ●     Our award from the National Council for Marketing and Public Relations●     Our n

Do you have leftover whiskey, gin, bourbon, or tequila lying around in bottles around the house? Do you want to clear up some space at your personal bar in time for spring without just throwing away the small leftover portions of drinks you’ve enjoyed over time? Do you wish you had the Everlasting Gobstopper from Willy Wonka and the Chocolate Factory, but as a great drink? If your answer to these questions is a resounding “Yes,” then I have the solution for you: make your own infinity bottle. In this quick Booze Bits episode, I discuss what an infinity bottle is and how you can make one. I also explain how infinity bottles become your very own unique, ever-changing house blend that never ends. This week on Consuming the Craft: ●     Making space in your personal bar at home●     What an infinity bottle is and how to make one●     Infinity bottles I make here at the Craft Beverage Institute Consuming the Craft Thanks for tuning into this week’s episode of the Consuming the Craft Podcast, brought to you by AB T

While he isn’t completely foreign to imbibing alcohol here and there, Taylor Howard is certainly not a big drinker. So, when he drafted an idea for a distillery on a bar napkin, it was, without a doubt, a sober situation. Taylor had just visited a local distillery as part of a bachelor party for one of his good friends. Seeing the inner workings of a distillery had his brain firing for ideas about creating his own still, spirits, and distillery. After some planning and organizing, Taylor’s napkin idea turned into a reality, and Cultivated Cocktails was founded. Taylor, the proprietor and owner of Cultivated Cocktails is the genius mastermind behind all of the delicious spirits of the facility. Taylor joins me in this episode to discuss his background and the story behind the birth of Cultivated Cocktails. He explains how they manage their facility and produce large volumes of spirits despite a small production area. He describes how having a winery, brewery, and distillery in-house will allow Cultivated Cockt

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

Robert Todd’s creative impulse as an architect began at age five when he drew a picture of a red house on his bedroom wall. Today, that drawing has become Red House Architecture, a firm specializing in sustainable and smart architecture with the Red House signature touch of modern elegance. Robert, a Mississippi native, has been practicing architecture in Asheville for over 20 years and has designed several establishments in Beer City. The expertise of Robert and the Red House Architecture team ranges from commercial to residential, with a focus on restaurants, bars, breweries, and retail. Robert joins me today to discuss how architectural design can impact the success of a drinking establishment. He shares his background, the story behind Red House Architecture, and his love for Mescal. He explains how architectural design addresses issues such as sustainability and energy efficiency and how Asheville breweries are being intentional in reducing their impact on the municipal sewer system. He also highlights t

Kimberly Floyd is the co-founder, Executive Director, and brains behind the North Carolina Craft Beverage Museum. Established by community members in 2017, the North Carolina Beverage Museum is dedicated to preserving and interpreting North Carolina’s craft beverage story and celebrating its role in building and defining the community. She graduated with a degree in History from Meredith College and received her Master’s in Public History and Museum Studies from North Carolina State University. Kimberly joins me today to share updates on the museum’s permanent and traveling exhibits. She describes the museum’s Pour Me Another traveling exhibit and how it tells the story of North Carolina through the beverage. She discusses the museum’s three permanent exhibits in Asheville and its partnership with the Asheville Free Walking Tour. Kimberly also explains how the North Carolina Craft Beverage Museum is actively involved in research and artifact collection and shares her vision for the museum for the year ahead. 

Leah Howard is the owner of H&H Distillery, a 4-year-old craft spirits distillery based in Asheville, NC. H&H Distillery currently distills three great-tasting spirits: Hazel 63 Rum, Asheville Coffee Liqueur, and Hwy 9 Gin - all of which are available in ABC stores throughout North Carolina as well as select locations in Illinois. Leah joins me today to share the story of how H&H Distillery got started, why they decided to spend the first full year in business focusing on crafting their product, and the importance of learning to properly run and manage your still before launching your product into the market. She explains the risks and legal implications associated with home distilling and the challenges many small distilleries face regarding the new bills and legislation occurring in the industry. She also explains the importance of connecting with others within the craft beverage community, and how it can impact the growth of your business. This week on Consuming the Craft: ●     How H&H Dis

John Hedburg is the founder of Bottle Rocket Design, an alumni graduate of the Craft Beer Institute program, and a web designer for craft beer breweries across the industry. John joins me today to discuss how to build brand loyalty by designing a stellar website. He shares the factors you should consider when planning your website design, the importance of using professional photos and videos on your website, and the difference between using a website builder platform such as Wix or Squarespace versus hiring a professional web designer. He also explains why it’s important to design your website with a mobile-first mindset, how to create engaging and relevant content to build your brand and website authority, and why it’s important to keep your website content up-to-date in an ever-changing online environment. This week on Consuming the Craft:●     The most important factors to consider when designing a website for your craft beer brewery.●     The information your website should include.●     Copywriting best

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

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