Fonta Flora Brewery’s Todd Boera has brewed with a variety of locally-grown ingredients, from carrots and kiwis to grain and even bread.
What he hasn’t had the luxury of brewing with, however, is space.
At the brewery and tasting room in the Appalachian town of Morganton, North Carolina, Boera brews on a 3.5-barrel system. The brewing space is confined to just 300 square feet.
Few people can claim 70-plus acres of land as their office. Fewer still hold the title of plant whisperer.
Both are true for Stacia McAlpine of Rogue Farms in Independence, Oregon. McAlpine works the fields that are home to many of the ingredients that find their way into Rogue’s beers, spirits, ciders and sodas.
Thousands of beer lovers across America will celebrate today as National Beer Day, but unless you’ve seen this video from Buffalo Wild Wings–the birthplace of the holiday–you won’t know that the holiday resulted from the efforts of one man in particular.
"Whether manmade or natural, more brewers are going underground with their barrel-aging programs."
We trace Big Beer’s attempt to participate in the craft beer market, from their early attempts at pale ales of the ‘90s to the small brewery buyouts of today. It’s not as nefarious as you think....
As the founder of Durham’s Fullsteam Brewery, Sean Lilly Wilson has brewed with a myriad local ingredients in his pursuit of creating what he calls a “Southern beer economy.” From sweet potatoes to sassafras, pawpaws to persimmons, if it grows in North Carolina, chances are Wilson has either brewed with it or seriously considered doing so since opening his brewery in 2010.
There was a time, though, when Wilson wasn’t so worldly a brewer, let alone a drinker. Everyone has their own introductio...
It’s tough to beat a pint pulled straight from the source, but I’m here to tell you there’s a world outside of Charlotte’s breweries (or at least that’s what my wife keeps telling me).
It’s a world filled with movie theaters, bike shops, art galleries and arcades – and fortunately for us, they have beer, too. Beer flows everywhere in the Queen City, not just in bars and taprooms but in places you might never expect to even find any beer, let alone a variety of options.
While these are not exc...
With the thwack of a mallet and an occasional spray of beer, tapping a cask can be quite a spectacle.
It’s not one we witness often on this side of the pond, but in England it’s standard practice. Rather than using carbon dioxide to force carbonate a beer, many publicans there serve beers that have been naturally carbonated in casks (sometimes referred to as firkins) via a small dose of sugar or yeast.
Charlotte breweries have aged beers in bourbon barrels from Kentucky, wine barrels from California and rum barrels from Nicaragua. And thanks to a handful of new distilleries in town, many are now aging their local beers in local barrels.
As Charlotte’s breweries pour countless pints of pumpkin ales and Oktoberfests, it’s important to not overlook other seasonally appropriate beverages. While the city may not lay claim to as many cideries as it does breweries, here are six reasons you should enjoy locally made cider this month.
Charlotte Douglas International Airport is one of the country’s busiest airports, and the people traveling through it are even busier. Many can’t leave the airport to explore all the Queen City has to offer, taking time only to recharge their phones and belly up to a bar between flights.
Off-centered goodness was already coming from the taps and the kitchen at Dogfish Head’s new brewpub in Rehoboth Beach, Delaware, yet there was founder Sam Calagione, paintbrush in hand, applying the finishing touches.