Consuming The Craft

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

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

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

When Lauren Turpin was in high school, she always thought about opening a sports bar or beer place, though she wasn’t sure where the interest came from. She later graduated from Babson College and worked in corporate America. But, while completing a Master’s in Information Science at UNC Chapel Hill, Lauren became interested in wine. She was inspired to write a business plan for an urban winery and, when the opportunity to turn that plan into a reality presented itself, Lauren jumped at the chance and co-founded Pleb Urban Winery in Asheville, North Carolina.Lauren joins me today to share her journey to launching Pleb Urban Winery. She recounts how she became passionate about wine and why she chose to establish Pleb Urban Winery in Asheville. She discusses the challenges of finding a business partner. She also explains why an urban winery can be confusing for some drinkers and, for Booze Clues, drinks a pillar of the beer community to prepare her for harvest time.This week on Consuming the Craft:Lauren’s prof

Greg Hill has a deep passion for learning. Greg—the Head Cider Maker and Production Director at the Urban Orchard Co. in Asheville—is one of the first graduating cohorts of A-B Tech’s Craft Beverage Institute program. He completed a Master’s in Education and Training and is currently working on a Ph.D. in Education and Training. A lifelong learner, Greg believes that standardizing education and training can help increase the progress of the craft beverage industry. Greg joins me today to discuss how he’s working to lead community colleges toward standardizing education to improve the craft beer industry. He explains the differences between the ways community colleges and universities educate and train professional craft brewers. He also shares his thought process for hiring brewers and underscores the importance of seeking further education in a field you’re passionate about.  This week on Consuming the Craft: ●     Greg’s background, his experience at A-B Tech, and his work as Head Cider Maker●     His disse

Pop quiz: the shape of a drinking glass can affect the flavor and aroma of liquor—fact or fiction? John Lyda and I put this question to the test. The brewmaster extraordinaire, John Lyda, is the former Sr. Vice President of Highland Brewing Co. and current full-time instructor at A-B Tech’s Craft Beverage Institute of the Southeast. He is highly regarded in Asheville for introducing the community to different beer styles that would lay the foundations of the Beer City. In this episode that John and I have been planning for a couple of semesters, we share a bottle of Lurgashall Mead Vintage 2004 and describe how different glassware affect a drink’s aroma and flavor. We briefly discuss the history of mead and how it’s made. We explain how the variety of honey impacts the taste of mead, reveal the mean age of the students at the CBI, and describe how drinking liquor can affect your vocal register.This week on Consuming the Craft:●     Booze Clues: A bottle of special reserve mead from Sussex, England●     Our 20

The man of the hour, John Lyda, is an instructor at A-B Tech’s Craft Beverage Institute of the Southeast. Before joining the program’s faculty, John served as Senior VP and Brewmaster at Highland Brewing Co. But after more than two decades of working with the company, John—who was pivotal in laying the foundations of the Beer City—thought it was time to pass along his knowledge to the next generation of local brewers.John joins me today to discuss why great welding work is important to craft brewer businesses. He describes what a good, food-grade weld looks like from the inside and out. He tries the Mountain Dew Hard Baja Blast Zero Sugar drink with me and discusses the recent collaborations between soft drinks companies and the hard beverage industry.This week on Consuming the Craft:●      Booze Clues: Mountain Dew Hard Baja Blast Zero Sugar●      Why I drink diet Mountain Dew●      Collaborations in the ready-to-drink business and companies getting into the hard beverage market●      The birthplace of Mount

While Russ Karasch has been a cooper for over 32 years, he has been in the wood industry for more than five decades. Alongside his daughter, Heidi Korb, Russ founded Black Swan Cooperage in 2009. Thanks to the support of their family, friends, and community, Black Swan Cooperage has grown to a global brand recognized for its high-quality cooperage products and innovations.Russ joins us today to discuss how Black Swan Cooperage is helping reduce distilleries’ wood consumption through their square barrels. He shares the history of Black Swan Cooperage. He describes the role of yeast in distillation and reveals how barrels impact liquor flavor. He also divulges issues Black Swan faces in the industry and underscores the magic of amburana wood.This week on Consuming the Craft:●      Black Swan wood products, how they’re made, and where it all started●      How Black Swan is driving innovation in the cooperage industry●      Barrel characterization and its effects on whiskey flavor●      The art of distillation an

Mike Roberts used to hate beer while he was in university. It wasn’t until he had a taste of pilsner during a visit to Prague that he had an epiphany: the drink tasted phenomenal, and Mike knew he fell in love. Fast forward to today, and Mike serves as the Craft Solutions Facilitator at Cru Brewing Systems and boasts 15 years of brewing experience. Before joining Cru Brewing Systems, Mike worked with several other companies, including Old Yale Brewing in Canada and Mountain Goat Beer in Australia—two companies that saw rapid growth during Mike’s stint with them.Mike joins me today to describe the brewing systems solution Cru offers and share how he fell in love with pilsen, despite hating beer while he was in university. He explains how the science, chemistry, and nuance behind brewing keep you interested and learning forever. He also highlights why craft lager is a test of a brewer’s skills and underscores why feedback plays an important role in the industry.This week on Consuming the Craft:●      Cru Brewin

Max Fann is the Co-owner and Chairman of Inbox Beverage, a company making innovations in the industry by building and distributing breweries, wineries, and distilleries in shipping containers. Max is an alumnus of A-B Tech’s Craft Beverage Institute of the Southeast. After graduating from the Fermentation program, Max went on to work as a brewer at Wicked Weed Brewing—eventually becoming its Research and Brand Development Brewer.Max joins us in this episode to discuss how Inbox Beverage is innovating water treatment systems. He also shares some of the interesting innovations he has seen at the Craft Beverage Conference in Minneapolis, Minnesota.This week on Consuming the Craft:●      The Inbox Beverage company and how they’re innovating water treatment systems●      How much water breweries typically use and why the industry needs to be a steward of the environment●      Barrel-aging and packaging innovations and other amazing things from the Craft Beverage ConferenceResources Mentioned:●      CraftpeakConnec

While we have varying degrees of knowledge and education in the industry, some things—such as accuracy, cleaning, and sanitation—need to follow standards. This is an idea Karen “Kay” Gonzalez—an alumnus of the ABTech Craft Beverage Institute of the Southeast program—agrees on. Being mindful of accuracy, Kay notes, is what made her brewery succeed well. And she’s right—to be a successful brewer in the industry, you have to have a mind for perfection.In this episode, Kay and I discuss the accuracy and perfection required to meet industry standards. We also dissect the wonderful things to see and do at the Craft Brewers Conference.“Everything in moderation.” - Kay GonzalezThis week on Consuming the Craft:●      Kay’s trip from Asheville to the Craft Brewers Conference●      The refresher courses Kay and her team took at the CBC●      Craft brewery industry standards and why you need to be a perfectionist when working in the industry●      How COVID-19 has changed brewers’ perspectives on cleaning and sanitation●

John “Laser” Lazarovic is an alumnus of the Craft Beverage Institute of the Southeast. Before studying at ABTech, John was in the culinary world and only did some home brewing on the side for fun. He later graduated with the class of ‘21 and interned at the Oklawaha Brewing Company in Henderson, North Carolina. Today, John works at Turgua Brewing Co., a brewery based in Fairview, North Carolina.John joins us today to describe his time at ABTech’s Craft Beverage Institute of the Southeast. He discusses the expansion plans of Turgua Brewing Co. and the products they offer. He explains how Turgua Brewing Co. began in its founder’s garage. He also reveals what drinks he’s currently fond of and shares his observations of recent trends in the industry.“Going to a bottle shop and trying to sell a product is competing with everybody.” - John LazarovicThis week on Consuming the Craft:●      John’s time at ABTech’s Craft Beverage Institute of the Southeast●      Why brewing requires a hands-on learning approach●      W

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

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

Rebecca Murphy has a Bachelor's degree in English Language and Literature from Eastern Michigan University, a Master's Degree in Physical Therapy from Western Carolina University, and an Associate in Applied Science from A-B Technical Community College in Brewing, Distillation, and Fermentation. A former Army Engineer, Rebecca has moved on from building and blowing things up to drinking professionally and doing very careful math as Head of Product Development of Two Trees Distilling Co. in Fletcher, NC. Rebecca joins me to share news on upcoming craft cocktails from Two Trees and why the company chooses to do both a spirit and malt-based product line. We sample a Kernza whiskey while discussing the innovative methods Two Trees uses to age whiskey. Rebecca shares the sustainable practices of the company and the unique properties of the new Kernza grain that is taking the industry by storm. She also reveals the new Moon Chasers that will be hitting shelves soon and her process when developing new products. This

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

Kimberly Floyd is Co-Founder and Executive Director for the North Carolina Craft Beverage Museum. She also currently serves as the Site Manager at the Zebulon B Vance Birthplace State Historic Site. She has a Master's degree in Public History with a concentration on Museum Studies from North Carolina State University and a Bachelor’s degree in History from Meredith College. Kimberly has worked in the public history field for over 14 years and is part of the team working to bring the North Carolina Craft Beverage Museum to life. The museum aims to preserve and interpret the state's craft beverage story and how it plays a pivotal role in the community today. Today, Kimberly joins me to share information on the unique model of the North Carolina Beverage Museum and new exhibits that will be opening soon. She reveals plans for a traveling exhibition and where it will be featured. She also shares her experiences from running a beer workshop at the North Carolina Museums Council conference and how the museum change

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

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

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