Consuming The Craft

Diane Currier is the founder of Honeygirl Meadery, a meadery based in Durham, North Carolina. Diane first discovered mead after visiting her sister in Alaska and experiencing her first taste. In 2012, after earning a second-place ribbon at the North Carolina State Fair for her hibiscus lemon thyme mead recipe, she decided to launch her company to produce high-quality, handmade meads that promote and support and support beekeeping and honeybees while improving their natural habitats. Diane joins me today to explain what mead is and how she learned the art and science of mead-making. She shares how she finds inspiration for new mead flavors, the current trends in the mead industry, and why she decided to make session meads. She also discusses the ‘grassroots’ of the Mead Revival and how she has grown - and helped establish - the culture of mead making.  This week on Consuming the Craft: ●     What inspired Diane’s passion for mead-making?●     How she learned to make mead.●     The pre- and post-production proc

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

Chris Harshman is a ‘Whiskey Enthusiast’ and the Director of Technology Services at A-B Tech Community College in Asheville, NC. Chris holds a Full Stack Web Development Certification and Computer Software Engineering Certification from Free Code Camp, a Bachelor’s degree from Elon University, and a Law degree from Temple University. Additionally, he holds a Green Belt in Lean Six Sigma and a PMP Certification from the Project Management Institute. Chris joins me today to share how he became a whiskey and bourbon enthusiast and why he believes there’s ‘no wrong way’ to drink bourbon. He describes the various ways he enjoys drinking good bourbon and shares how staying hydrated throughout the day impacts your experience. He also discusses the sensory experiences and challenges that many bourbon judges and tasters experience when judging various types of bourbons as well as the differences between store picked and non-store picked bourbons.   This week on Consuming the Craft: ●     What inspired Chris’s enthusia

Audra Gaiziunas is the founder and CEO of Brewed for Her Ledger, a management consulting firm helping businesses and entrepreneurs in the craft brewing and cider communities improve profitability through business plan reviews, operational auditing, designing financial management systems, and providing full-service bookkeeping solutions. She is a Maven of Breweries and Wineries that has worked exclusively in the craft beer industry for a decade. She holds an undergraduate degree in accounting and business management from Loras College and a graduate degree from the prestigious Kenan-Flagler OneMBA Program at the University of North Carolina at Chapel Hill. Audra joins me today to share how she became known as a “fractional CEO” and beer maven. She shares her first experience of home brewing an all-grain smoked porter beer and why she runs half marathons for beer. She explains how your systems and processes impact your numbers and why it’s important to review and update your Chart of Accounts regularly. She als

Sara Stender is the empress of loose-leaf tea. She is the founding CEO of 3 Mountains, LLC., the Founder and Executive Director of Africa Healing Exchange, and the owner of Tima Tea. After learning about the Rwandan genocide at the age of 22, she was on a mission to help the Rwandan people and economy. By 2012, she founded the Africa Healing Exchange, and in 2016, 3 Mountains and Tima Tea were born. Tima Tea currently offers several organic tea products, including black tea, green tea, tulsi lemongrass tea, silver tea, and white tea, with new flavors expected to hit the market soon. Sara joins me today to discuss how the Rwandan genocide inspired her mission to bring direct Rwandan tea to the US while helping to improve the Rwandan economy. She explains the difference between bag tea and loose-leaf tea and how tea bags were created by mistake. We discuss the unhealthy side effects of drinking bag tea and how sales from Tima Tea helps grow the Rwandan economy and inspire communities. She also shares some of th

Dan Kulenic is the COO of Precision Fermentation. Since it’s founding in 2017, Precision Fermentation has been dedicated to providing real-time monitoring solutions to craft brewers that dramatically enhance their control over the fermentation process. With over 20 years of experience in the brewing industry, Dan is passionate about craft beer and the people that produce it. Dan joins me today to share how Precision Fermentation got started and how they help brewers improve the quality of their craft while working more efficiently. He explains what the BrewMonitor is and how the data it collects helps brewers ensure brew consistency from batch to batch. He also explains how the system allows brewers to spend more time with their families while monitoring the fermentation process in real-time through the use of technology and artificial intelligence.   This week on Consuming the Craft: ●     How Precision Fermentation got started and how they help brewers improve the way they monitor the fermentation process.●

Kimberly Floyd has a Masters degree in Public History with a concentration on Museum Studies from North Carolina State University. She currently serves as the Site Manager at Zebulon B Vance Birthplace as well as the President and Founder of the North Carolina Craft Beverage Museum. Kimberly joins me today to explain what the NC Craft Beverage Museum is and the projects and programs currently being planned for the museum. She explains her mission for telling the social, cultural, and economic story of North Carolina through the lens of craft beverages and the project ideas she has planned to educate children on the historical culture of our state. We also share a Booze Clues moment with a “purple port surprise” while discussing some of the unusual and taboo museum attendee behaviors Kimberly has seen while travelling the world and critiquing museums.  This week on Consuming the Craft: ●     Tips for museum enthusiasts from a museum professional.●     What is the North Carolina Craft Beverage Museum?●     The

Leah Howard wears a lot of hats. She is the President of the Distillers Association of North Carolina (DANC), a mutual benefit corporation that strives to promote the common business and regulatory interests of businesses in the North Carolina craft distilling industry. She also serves as the CEO of Cultivated Cocktails, a distillery dedicated to creating joy and bringing people together over quality spirits and craft cocktails—and she does it all while being a mom. Leah joins me today to discuss how the Distillers Association of North Carolina strives to level the playing field for all businesses in the state’s craft distilling industry. She shares the mission and history of the DANC and how it’s working to create parity between beer and wine. She also describes how the North Carolina ABC Commission functions, how their regulations impact local small businesses, and how consumers can support local craft distilleries and businesses in North Carolina. This week on Consuming the Craft: ●     DANC’s campaign to

If you think non-alcoholics are easy to make and have no future in the market, think again. John Lyda—full-time instructor at and stalwart of A-B Tech’s Craft Beverage Institute of the Southeast and meadmaker extraordinaire—foresees that, as the industry innovates, non-alcoholic liquor will become as popular as their alcoholic counterparts. The industry, John says, will start to explore more flavor-wise, profile-wise, and body-wise in non-alcoholic beer—and that’s something important as people are starting to realize that DUI charges cost a lot of money. In this episode, John and I discuss non-alcoholic beers, wines, and other beverages, why they’re difficult to make, and why they’re becoming more popular in the market. We describe ethanol’s function as a flavor component in beverages. We also describe how we’re diversifying our curriculum (and toys) at the CBI and explain how the Institute is supporting local breweries, wineries, and cideries. This week on Consuming the Craft: ●     Ethanol and how it marrie

John Lyda is the master of all-things-brewing. He is a full-time faculty member and instructor at CBI where he shares his wealth of knowledge and experience on brewing, distilling, and fermentation with his students. John joins me for today’s Booze Clues Special - his favorite type of spirit - tequila. We share our “o-pinas” on tequila and scotch and discuss some of the best-tasting tequila and scotch drinks we’ve enjoyed. We also discuss how CBI aims to help students learn the art of making craft beer, some of the upcoming classes you can participate in, and how we help breweries, distilleries, and companies develop and improve their products. This week on Consuming the Craft: ●     What CBI does to help students learn the art of making craft beer.●     Who the upcoming Stainless Steel Welding class aims to help and what you can expect from taking the class.●     How we help breweries and companies troubleshoot various problems and pain points in their products.●     How we help brewers and distillates devel

Dan McConnell is the owner of McConnell Farms, a family-owned farm based in Henderson County, North Carolina. Since its establishment in the 1940s, McConnell Farms has grown and produced a wide variety of crops and livestock. Today, the farm primarily focuses on growing row crops such as strawberries, blackberries, and corn as well as fruit trees. Dan holds a Bachelor’s degree in Horticulture with a special focus on Fruits and Vegetables from North Carolina State University. McConnell Farms is one of our generous donors of fresh-pressed cider that allows our students to learn hands-on how to ferment and develop great-tasting brandy and other adult beverages. Dan joins me for today’s Booze Clues segment and discusses why life’s too short to drink bad brandy. We discuss how consumers can change the flavor profile of various wines and brandies by adding a fruit juice ice cube to their beverage. Dan explains the “variety trials” at his farm and how they are creating new heirloom fruits for consumers. We also disc

It’s a sad time in the brewing industry. Bill (William) Coors, an executive at Coors Brewing Company, recently passed away at the age of 102. So, as John Lyda and I tip our glasses to remember the great Bill Coors, we share our thoughts on proper beer filtration methods and brewing styles. John joins me to discuss “lazy brewing” and the brilliant marketing strategy behind the New England Style IPA beers. John shares his concerns about New England’s style and filtration methods and why he believes they should adopt better methods. I share why I believe their filtration method is a brilliant marketing strategy and the ying-yang balancing act of achieving optimal bitterness levels. We also share our thoughts on experiencing Brut IPA, and I learn an important lesson on what “dusty yeast” is and how it impacts the clarity of your brew.   This week on Consuming the Craft: ●     Remembering Bill Coors and his amazing accomplishments in the beer brewing industry.●     Why John believes New England Style beers practic

This week on Consuming the Craft, John joins me to scratch the ‘beer-y itch’ and discuss all things related to lite beer. We dive deep into the history of lite beer and share who really invented the golden elixir. We discuss the process of reducing calories in beer, why lite beer was originally created, and the characteristics of the best-selling beer in the world. We also share our most and least favorite beer and wine choices and how to infuse your favorite flavors into vodka.  This week on Consuming the Craft: ●     Who invented lite beer?●     How to reduce the number of calories in beer.●     Why lite beer was originally created.●     The best-selling beer in the world and the characteristics that make it great.●     Our most and least favorite beers and wines.●     How to infuse flavors into vodka at home.●     Deconstructing beer to create new flavor recipes.

Ian McHarg is the Herald of Hops; the Leader of Lupulin at Country Malt Group. With over 100 years of combined brewery and brewing experience as well as 11 warehouses across North America, the group is committed to providing a wide range of quality ingredients and excellent service throughout the craft beverage industry. Ian joins me today to discuss the State of Brew-Union and share his analysis of the Hops Report. He explains why European hop harvest yields are low for 2019 while those in the Northern Hemisphere, particularly the United States, are above average. We also discuss why now is the time for brewers to consider contracting their hops to external producers as well as the Han Solo of Hops - a.k.a. Cryogenic hops - and the cryogenic process of separating noble hops from the lupulin.   This week on Consuming the Craft: ●     Why malt is the backbone of craft beer.●     The state of hop harvest yields in the United States.●     The state of the European hop harvest and what caused the decrease in yiel

Beau Evers is the Account Manager at Crosby Hops Farms. Founded in 1900 by Albert and Mary Crosby, Crosby Hops is the leading grower, manufacturer, and processor of top-quality hops. The family farm consists of 160 acres of rich soil in Willamette Valley, Oregon. They are certified Salmon-Safe growers and Certified B Corp suppliers with an unwavering commitment to quality, sustainability, innovation, and community. Beau joins me today to discuss the magical spice of beer hops and the trends he has noticed among consumers. We discuss the exciting new flavors and varieties that are expected to hit the market in the near future, such as marijuana-inspired beer varieties, beer schnapps, and beer whiskey. We also discuss how the marijuana industry is causing an interesting and positive disruption across many industries as well as our predictions on how it will affect the share market and the future of the hops industry.   This week on Consuming the Craft: ●     New flavors and varieties of beer hops expected to hi

Max Fann is the Co-Owner and Chairman of Inbox Beverage and a Brewing and Fermentation Program alumni of A-B Tech’s Craft Beverage Institute of the Southeast. After completing the program, Max when on to become a brewer and Wood Cellarman at Wicked Weed Brewery, where he eventually became the Lead Pub Brewer and Research & Brand Development Brewer. With his knowledge from the Craft Beverage Institute and his pursuit of an MBA from LSU, Max wanted to create a faster and easier way to build a beverage production space, and the Inbox Beverage company was born. Today, Max joins me to share how the program at AB Tech helped him in his career and the many networking opportunities it offers. He reveals the innovative idea behind his new business and how the Inbox Beverage company will help customers set up and produce from their new brewing spaces. He also shares the options available and how the Inbox Beverage container will help small brewers and craft beverage businesses throughout the industry. This week on

After graduating with a degree in Environmental Design in Architecture from North Carolina State University, Palmer Fox found himself in an early-life crisis. He always had a knack for entrepreneurship when he was young, and spending his life in front of a drafting board didn’t sound so appealing. So, after some soul-searching in Asheville—and falling in love with the mountains—Palmer found himself in craft beverages learning how to do prohibition-era cocktails. He soon became the Bar Program Director for The Bull and Beggar. Later, in the wake of COVID-19, Palmer found an opportunity to combine environmental action, entrepreneurship, and expertise in the F&B industry to found ClimateHound, the first science-backed global certification for carbon-neutral food and beverage businesses.Palmer joins me today to discuss how ClimateHound is helping food and beverage businesses reduce their climate impact and become carbon neutral. He explains why the food and beverage industry can’t be carbonless and how carbon

As a young man, Kevin Sondey followed The Grateful Dead's rock band to learn about music and himself. The Grateful Dead not only provided him with great music—but also introduced him to craft brews. Kevin is a stalwart of the craft beverage industry, having worked in several market niches, from distilling and brewing to kombucha and ginger beer; as the Production Manager of Ginger's Revenge, Kevin focused on supporting his team in efficiently creating quality products.Kevin joins me today to share how The Grateful Dead introduced him to the world of craft brewing and the journey that followed. He shares his professional background and experience in brewing. We also discussed his break from the brewing industry and how working as a credentialed therapist in behavioral health served him in leadership roles. He also describes his experience working with a kombucha company and discusses his current work at Ginger's Revenge.This week on Consuming the Craft:●      The micro-brewery boom of the 90s and how following

Sara Stender Delaney came to the Craft Beverage Institute of the Southeast at A-B Tech with a vision—an idea she wanted to morph and mold into something new: draft tea. A working mother in Asheville, Sara wanted more fun, healthy, nonalcoholic options in the Beer City. Since then, she has put her skills, passion, and determination into creating Sarilla, an award-winning nonalcoholic beverage available in cans and kegs and made with organic, fair-trade Rwandan tea. Sara is also the founder of Africa Healing Exchange, a nonprofit organization that helps survivors of the Rwandan Genocide heal from trauma.Sara joins me today to share her ‘purpose first, products second’ vision and her mission to make a positive impact on the world through Sarilla. She describes how the Sarilla brand and team have grown. She explains why she checks for an area’s water pH before moving into a new facility. She discusses her hopes to show other entrepreneurs how to make a positive change in people's lives while growing a brand. She

John Lyda is a full-time faculty member at AB Tech and is the thumb that grasps the educational hammer in our Brewing, Distillation, and Fermentation program. It’s the first two-year accredited degree in the country that gives students an Associate’s of Applied Science in Distillation and Fermentation. After working at The Highland Brewing Co. for over 20 years, John took his passion and applied it to teaching at the Craft Beverage Institute. Today, John and I discuss the evolution of the Craft Beverage Institute and how he has been an essential part of directing the curriculum. We explore how interest from international students has added more products to the program and the exciting capstone projects our students have created. We share why a two-year degree is an advantage compared to going straight into the industry and give examples of how our students' careers have benefited. We also explain how the degree covers the business aspects of brewing and the networking opportunities people gain when completing