Our Own Anita Riley, Emeritus for WNC Woman
Lou Collichio came to Metro Wines with twenty eight years of experience in the spirits industry. He started his career in New Jersey first managing a small wine shop and then working for a chain of discount beer, wine, and liquor stores as a beer buyer and assistant store manager. After moving to Asheville in 2006, Lou worked for both Greenlife Grocery, and Whole Foods as a beer and wine buyer. His passion for all things craft beer started at the dawn of the American craft beer movement and has continued unabated to this day.
Lou says he is a "recovering musician." We haven't heard his music yet but what we do know is that Lou has stories! He plans to share some of his greatest hits with us and you on "Brewing UP a Storm" our beer blog. did you know that Lou was in a 7th grade play with James Gandolfini and lou stole the show? Stay tuned!
Anita Riley is the cellarman at Mystery Brewing in Hillsborough, NC and continues to blog for "Brewing Up a Storm." She holds the title of Certified Beer Server through Cicerone, USA, and is a native of WNC.
The following was submitted to "Brewing Up a Storm" by Guest Blogger Bruce Howard. We hope Bruce will continue to share his thoughts with us about travel and beer! He writes about his trip to Asheville from Arizona via Maryland with his wife Marion and Corgi, Max. Full disclosure, Marion was my colelge roommate at SMU in Dallas and is a dear friend who balied me out of unfortunate situations time after time including the recent appearance of a reptile in my garage!
You would have thought Marion, Max and I would leave Maryland after a two week stay and drive back to Arizona. Not for us, there were more friends to see and more IPAs to drink. We took a direct path south from Maryland and traveled to Asheville, North Carolina (NC) not quite a direct path west. If you have never been to western NC or eastern Tennessee you are missing some of best views in the United States. What took us to Asheville was Marion’s college roommate Gina and her husband John live there. I was shocked how many breweries are located in Asheville. So I attempted to do my best and visit some of them. This is the 2nd of three (3) blogs in the “Across the Country” series.
The first and by far the largest brewery was the Sierra Nevada facility which is located in Mills River, just down the road from Asheville off Interstate 26 (you know you have made it when there is a sign for the facility located on I-26). Why come to Asheville to open a brewery – the water - which is basic for life (I mean water not beer). We were amazed at the beautiful facility and surrounding land. The brewery and associated facility are huge. We did not take the tour (there is one specifically for IPA) that is for the next trip.
Prior to drinking beer I thought (or maybe it was Marion’s idea) it would be a good idea to have food. The Taproom layout is beautiful and the wood interior is amazing. But the view out the rear of the facility is breathtaking. I tried three IPAs (before I get ahead myself the food was outstanding – try the duck fat fries and green chile pork). I was not sure which IPA to try (I mean have a pint) so I went for the sampler (Audition Rye IPA, Hop Hunter IPA, Serrano Pale Ale and Torpedo Extra IPA). The Audition (ABV 5.9/IBU 38) Rye IPA had a smooth flavor which surprised me with the citrusy hop taste and rye being added but it was nice combination. The Hop Hunter IPA (ABV 6.2/IBU60) was more of a traditional IPA with more of a hoppy taste. If you like hops the Torpedo Extra IPA (ABV7.2/IBU65) would be my recommendation. The Serrano Pale Ale (ABV5.4/IBU 42) has a unique flavor for someone who enjoys a little spice (Serrano chili) in a Pale Ale.
My favorite was the Audition Rye IPA. You would have thought I would have had a pint. Wrong. I had a pint of the Tropical Torpedo IPA (ABV6.7/IBU55). It had a different citrusy hop taste. If you like citrus that is not orange this is your beer.
I am aware of Sierra Nevada beers in my local stores. But until I visited the Asheville facility I did not realize the variety of beers they produce and the quality. If you are like me you want to support your local brewery – I know Sierra Nevada is the second largest microbrewery of beer (second to Boston Brewery Company) but some of their business practices support local small business - buying the majority of their produce from local farmers. You can guarantee my next visit to Asheville will include a trip to the Sierra Nevada facility (including the IPA tour).
You may have thought the Sierra Nevada facility visit was enough and you would be wrong. Gina and John owners of Metro Wine (have an excellent selection and variety of wines). Their main focus is wine but they have a number of beers to purchase (they are always doing something to support the community and have great tasting events – please look at their calendar section www.metrowinesasheville.com for information on wine/beer tastings).
So being a good friend and “Consumer” expert I purchased a few bottles from Hi-Wire and Wicked Weed Breweries. I began with the Hi-Wire Brewery selection of Lion Tamer Rye IPA (ABV7%) which is a seasonal beer brewed and bottled from late July to late October and Hi-Pitch Mosaic IPA (ABV6.7%/IBU 55) a flagship beer brewed year around. The Lion Tamer Rye had a very strong spice taste which is probably the rye. If you like rye then this is the beer. The Mosaic IPA had a bitter/hoppy and a citrusy hop taste (do to the Mosaic hops) to me (which I enjoyed). This is the first time I reviewed a beer from the bottle, if you try the same one at any brewery it may have a different or fresher taste. I did not visit Hi-Wire Brewery on this trip but certainly will go on my next one.
The second selection of beers were from Wicked Weed Brewery which included their Freak of Nature double IPA (ABV8.5%) and Pernicious IPA (ABV7.3%) that are brewed year around. The Freak of Nature Double IPA was off the charts hoppy (literally – the IBU rating is ? on their homepage), it is Wicked Weed Brewery’s first and maybe best flagship beer. As with most Double IPAs it has a high AVB so be careful how many you drink at one time. The Pernicious did not taste as hoppy and had a citrus taste (the brewer uses Mango hop aroma – I am not sure my pallet is sophisticated enough to detect the Mango influence) but it was smooth – so I had more than one. Based on conversations with local beer drinkers I had heard good things about Wicked Weed Brewery which seems to be one of the most popular breweries in Asheville so I visited the one downtown.
I have never (and I have been to a few of them – just ask Marion) visited a brewery that had such a variety and selection of beers on tap. As I sat at the bar and pondered the meaning of life (or at least which beer I was going to try) I noticed they had Pumpkin beers (a seasonal treat for me). There were three on tap: Smokin Pumpkin Porter (ABV8.3%/IBU18), Chai Pumpkin Stout (ABV7.3%/IBU28) and Pumpkin Up The Volume (ABV7.6%/IBU 17). As with all pumpkin beers I chose the one that had the color of a pumpkin. My selection was Pumpkin Up The Volume. It was smooth and hit that distinct pumpkin taste – it was excellent. I should have taken a growler back with me back to Arizona. I would highly recommend visiting Wicked Weed Brewery on your next trip to Asheville.
I could have spent days visiting all the breweries in Asheville (oh – I did not mention our tour of the Biltmore you have got to experience it) but we had to make our way west back home to Arizona.
We had a great time and thank you Gina and John for being wonderful hosts.
Have a Hoppy Day.
For several generations the Sommariva family worked the vines on the high plains of the Veneto, growing a mix of French and local varietals and selling off most of their crop as was common practice at the time, but it was Caterino Sommariva who pinpointed the slopes as the best place for vines and began purchasing hillside vineyards together with his wife Urbana in the 1970s. The couple also had great faith in the Prosecco varietal (now known by its historical name, Glera) and decided to plant it exclusively on their new property, which gradually grew as they continued to snatch up adjacent parcels over the years. This great foresight put them in a very advantageous position when Prosecco and the hills of Conegliano and Valdobbiadene began to gain recognition in the late ‘80s for the light, clean sparkling wine we know so well today. Caterino and Urbana’s daughter Cinzia remembers watching her parents work and thinking as a child how hopelessly difficult the harvest seemed; so she chose another path in life and pursued studies in marketing. As she got older, though, she regularly returned to the estate and began to see her parents’ work through different eyes, slowly discovering her own passion for the hard work of winemaking. She eventually joined them and has since become a dynamic and enthusiastic partner in the estate.
The name Palazzo Rosso, meaning red building or palace, is a historic epithet for the zone that refers to the russet color of the earth here due to its high content of iron and other micronutrients. Despite Prosecco’s reputation for being light and easy, the Sommarivas take their work very seriously, adhering to eco-friendly practices in the vineyards, harvesting manually, and keeping a very close watch over the vinification process while many of their neighbors settle for easier methods and mediocre wine. These are perfectionists who only sit back once the work is done and it’s time to enjoy the delightfully fresh, elegant fruits of their labor.
Wine Enthusiast says: Bright and fragrant, this offers scents of acacia, herbs and stone fruit accented by a hint of nuts. The bright palate offers white peach, green apple and citrus framed in vibrant acidity together with a frothy mousse.
If you ask Brandi Hillman where she gets her tenacity from, she’ll tell you it comes from her mother, who learned it from her mother before her. “My maternal grandmother was from a large tobacco farming family in Madison County, and my maternal grandfather was from a very large family with long term roots in Jackson County. All the North Carolinian women in these families were strong influences and creating a true connection to Western North Carolina’s independent attitude,” Brandi said.
Brandi’s Mother, Wanda Stephens Herren, set an example for her daughters that if you want something, you go out and do it. She never let anything stand in the way of her goal. Brandi recalls her mother overcoming obstacles as a single parent with a dream. If there was something she wanted she would find a way to raise the money to get it. She earned her real estate license and her contractor’s license so that she would have the means to support her family. This entrepreneurial spirit spilled over to Brandi and her sister Nikki. Both of the sisters eventually chose to pursue their education at North Carolina State University. Nikki studied landscape architecture in college, practiced in that field for many years, and taught agriculture at the local high school. Brandi was a business major that also studied animal sciences and poultry science and was part of an all-girl agricultural fraternity, CERES. Together the two of them started Tuckaseegee Trading Company, a feed and seed store, on an old farm in Cullowhee. Their mother built the building for the store. Nikki has the background to be able to provide excellent wisdom and planting advice for the store’s gardening customers, while Brandi can offer the same level of expertise to livestock and poultry farmers. The store is twelve years old and going strong. But that’s just a small part of Brandi’s entrepreneurship.
In addition to Tuckaseegee Trading Company, Brandi owns three Subway restaurants with her husband, Greig. They take a lot of pride in making their restaurants the best they can be, but they found that they were neglecting a shared passion for craft beer in Asheville. Brandi got bitten by the craft beer bug in the late nineties. She and some friends had gone to Yellowstone National Park to live and work for a year in 1998, and Brandi immediately noticed that the shelves of the beer section didn’t look like they did back home. There were craft beers there from all over the West. She fell in love with Moose Drool by Big Sky Brewing. “People used to make fun of me in college because they would buy the big cases of [macro beer] and I would be holding my little six pack of Spanish Peaks Brewing Company’s Nut Brown Ale because that was the only craft beer I could find in Raleigh. I caught such hell for my ‘fancy beer’,” She recalls.
When she and Greig met years later, she converted him to being a craft beer drinker. Shortly after they were married, Greig got a contract with the Army to work as an airplane mechanic in Germany. Brandi and Greig toured several of the breweries in Bavaria, the Czech Republic, Switzerland, Austria, and Belgium during their two and a half years abroad. They really fell in love with the dedication to quality they experienced in each beer they tried overseas. They also got to experience a lot of the biergartens and festivals that define the European beer tradition. The love of beer, food and appreciation of nature were instilled at every little biergarten they went to (and that was lot of them).
Meanwhile, Greig’s brother Brad was homebrewing as a hobby in a tiny Brooklyn apartment. Every time they got together, the brothers talked about starting a brewery. Geography made the logistics of such a venture impossible until late 2015 when Brad moved to Asheville, where Brandi and Greig had been living for several years. The planning for Hillman Beer began in earnest almost immediately upon Brad’s arrival. The three began brewing together in their garage and sharing their beers with friends. Each one of the three Hillmans have their own strengths that contribute to a successful brewery. Brad will be doing most of the brewing. Greig will oversee the business operations and has the skillset to do any maintenance the brewery requires. Brandi will draw on her extensive business experience to manage the bookkeeping and focus on outreach and organizing events at the brewery. They found a location just outside of Biltmore Village and started their renovation in July 2016, with opening day in April 2017. Hillman Beer will start out with a five barrel brewhouse and a line-up of classic styles brewed in the traditional way. They want to bring a little bit of Europe into their taproom experience by offering beers in their purest form.
You can follow their progress and learn more by visiting http://www.hillmanbeer.com/
When Prohibition was repealed in 1933, the Federal Government instituted the Three-Tier System for alcohol. This mandated a “middle man” between the producers of beer, wine, and spirits and the retail establishments that sell them. In order for a bar, restaurant, or bottle shop to have alcohol available to its customers, they must have a state issued license to purchase their alcohol from a distributor. The motive was to prevent the violence and mayhem that existed during The Great Experiment’s era of bootleggers, speak easies, and Mafioso’s. That same year, Robert Harold (RH) Barringer started a beer distribution company of the same name.
Like the rest of the beer industry, RH Barringer started off with only a few brands, predominantly Budweiser. As the industry diversified, so did RH Barringer. Today they offer the largest selection of North Carolina craft beer brands than any other distributor in the state, and at the helm of the Craft Beer Division is Robert Harold Barringer’s great-granddaughter, Brianna Craig. She represents the fourth generation of the family to take an active role in the company since its founding eighty-three years ago, and the first woman to take an interest in carrying on the RH Barringer legacy. Now that she’s expecting her first child - a daughter - she’s looking forward to raising the fifth generation to blossom in the growing craft beer industry, while she is still growing into the shoes that have been set out for her.
“Craft beer is what ultimately drew me to the company,” Brianna explains. “I pursued an accounting degree at NC State because I wasn’t sure if the company was going to be a good fit for me. At the time it was mostly domestic driven which consists of sales, loading trucks, deliveries and drivers which are more physically demanding and not as [mentally]challenging as I would have preferred. Craft presents challenges and opportunities to constantly learn, change, and grow and this ultimately drew [me] in. I started feeling like I had a field I could really contribute to.”
I think this is the first time I’ve heard anyone say something quite like this, and I wanted to know more about her take on craft beer being the catalyst for women entering the field. She continued, “I’ve never thought of beer as a ‘man’s industry.’ It’s not that women weren’t allowed in, rather it’s that women didn’t have an interest in beer before craft. Now we are seeing a shift in the demographics. Here at RH Barringer, we started out with just two women in our office. Now about half of our office staff is female, let alone our sales staff, which is about 30% female. Whereas before the craft movement, there just wasn’t a whole lot to tickle your fancy. It was a lot of the same styles with subtle differences. It was a dude’s drink, and women preferred wine. I think a lot of that has to do with how many styles of wine there are. That keeps it interesting. Now craft comes along, and there are a lot of styles of beer. All of a sudden beer is interesting to women the same way wine has been.”
Brianna, who is a Certified Cicerone, is excited to see the industry growing and changing in a way that continues to engage women across the three tiers of the beer industry. In this family run business, she has found a unique way to blend the roles of motherhood and Craft Beer Specialist. “I get to be that woman at the beer festival that people look at and wonder, ‘Why is there a pregnant lady here?’ That’s when I get to explain that I’m here helping with the festival in a professional, educated capacity. I get to be the odd ball person that people notice because they aren’t used to seeing [other pregnant women] in that atmosphere. I think I can use that to let people know that there are more aspects of beer than just drinking it.”
So how does Brianna plan to balance her leadership role with RH Barringer and her leading role as mother to her protégé?
“I like the idea of having her grow up here,” she explains, referring to the facility she and her family operate. “We did. We had our family Christmas gatherings here in the conference room. We hunted Easter eggs in people’s offices. We’d roll around the warehouse and get all freaked out when they’d close the door to the trailers on us. These are all fun memories to have, but I also want her to be more hands on and learning the processes of what’s going on around her. I just want to teach her as much as I can. I wish I had years more knowledge than I had starting out. I just want to give her all the opportunities. I’d like her to see all the positions from the brewing side to retail, so she can have a better idea of what she’s interested in and what she wants to do when she grows up. I want her to know that she can choose where she wants to go. I think by the time she grows up, this industry will be very different. More women are entering all the time. By the time she’s ready to start her career, she’ll fit right in.”
Brianna also has a lot of goals for her own course and the path of RH Barringer. In our brief conversation, it became clear that this family business hasn’t lost the family feel after eighty-three years and major growth. The company has grown to include four branch offices, each with its own warehouse space, plus a wine distributor. Brianna’s main goal is to continue building the family atmosphere of RH Barringer that extends to their staff and their local community. She is looking forward to continuing the work that RH Barringer has already set forth. The company is a community resource through offering Cicerone education and by hosting homebrew clubs and beer enthusiast groups in their state of the art homebrew kitchen. She’s also looking forward to strengthening her team by identifying each person’s strong suits and putting them in the right positions to showcase those strengths. “Every employee is like family. It’s our job to support them and make sure they have everything they need to be successful,” she finished.
News Release: IMMEDIATE
“Regarding 2015: I do not care to repeat it. It was a lot of hard work and struggle, but I can say that I am proud of the strides I made this year. My son became (gulp) an adult, I managed to pull off a 4.0, I became a published writer, grew Metro Wines’ beer department from three skus to nearly 100 and added keg sales, worked two full time jobs or was a full time student working full time, and landed my dream job. I have enjoyed the successes, make no mistake. I don’t have plans to slow down any time soon. I have sixteen goals for 2016, and I plan on rocking each of them.”
This was my Facebook status on December 31st, 2015. It was, indeed, a lot of work. In fact, the last three years had been very similar with one exception: there hadn’t been a light at the end of the tunnel. To use a yeast metaphor, I had been in lag phase for a really, really long time. The lag phase is when the yeasts outwardly appear to be dormant, but there is truly a lot of unappreciated work going on. They are taking up oxygen and creating new cells. To the naked eye, all we see is that there isn’t any fermentation happening yet. In other words, the payoff hasn’t started paying off. If 2015 was my lag phase, 2016 has been my exponential growth phase!
I resolved in 2012 that I would go back to school to learn a new skill. It was becoming more and more difficult to eke out an existence with my first career. The recession and technological advances had changed the face of my field along with many others, leaving a large swath of the population wondering, “Now what?” In 2012 my son was entering high school, and my hopes of saving for his college tuition were dwindling with each trip to the unemployment office. It took me a year to work up the nerve, chose a program, and get my ducks in a row to return to school after thirteen years of brain atrophy. I knew that at one point I had been a good student. I was also acutely aware that if you don’t use it, you lose it, and I had effectively lost it. I sat for my math and English placement test and flunked the math portion with such grandeur as to sentence myself to a year of math classes to relearn the basics. The English, however, I aced like a champ. Is anyone surprised by this? It was clear that the amount of work that lay before me meant that I would be graduating the same semester as my son would graduate high school, not a year or two before as I had hoped. Perfect.
I’m not sure that I can fully recount what it’s like to be a single mom, working full time, and going to school full time for three years on end. I didn’t even take summers off. I’m fortunate that my son was older and more self-sufficient while I pursued my studies. I see mothers of young children walking this same path, and I am dismayed at their perseverance. It’s daunting. I went to school and worked like my life depended on it, because it did. And not just my life. My son’s life depended on it, too. I can only imagine that this is a shared motivation with other parents that return to school.
On December 28th, 2015, I drove a moving van three hours from Asheville to an adorable three bedroom home in Hillsborough, North Carolina. It is my dream house. It goes with everything I own. The birds and squirrels and deer and rabbits play in the park-like backyard. There’s a nearby greenway, and I’m walking distance to the adorable downtown area. My son and parents helped me unload the furniture and possessions that friends had helped me load the day before. It was raining and muddy. I was exhausted. Two of the owners of Mystery Brewing came to help just in time to carry my largest and heaviest pieces of furniture into the house for me. As I drove the empty van back to the rental company, I started sobbing. I had worked so hard for this moment. At times I wondered if I would ever see it. Between work and final exams at school and the logistics of moving, I hadn’t really taken the time to let the gravity of the situation sink in.
As I wrote my resolutions for 2016 just a few days later, I couldn’t have known what was lying around the corner for me. I had just attained so many long term goals all at once, that I didn’t even know how to answer the inquiries from my friends about what I was shooting for next. I couldn’t have anticipated my boss would trust me to Adopt a Highway in the brewery’s name or that he would be handing me the reigns to host International Women’s Collaboration Brew Day at Mystery Brewing during the first quarter of my employment. This is an annual event that takes place on International Women’s Day, March 8th of each year, and raises money for The Pink Boots Society’s (PBS) scholarship fund to support professional development of women in the beer industry. I was only employed at Mystery a few weeks when I was given the task. We ended up hosting twenty women at our brewery that day. The result was “Field and Flower” a blueberry, lemongrass, and jasmine Belgian wit beer. The seven barrels (217 gallons) that we brewed sold out quickly. I couldn’t have been more proud to have it as my first commercial batch of beer and to have been able to share its creation with so many spectacular women.
Since then I have become more involved with PBS than I could have predicted was possible a year ago. I am currently in the midst of writing my first book that will benefit their scholarship fund so that more women can pursue and further their careers in the beer industry. I am working with other state and regional PBS leaders to organize and host the first ever all women’s beer festival, Biere de Femme, in Shelby, NC on March 11th, 2017. The North Carolina chapter of PBS has gone from meeting in small groups once a year for our annual brew day to holding quarterly meetings and social gatherings. In short, we are Brewing Up a Storm over here!
As proud as I am of these achievements, I am even more proud to have gotten to see my son graduate high school in the spring. Talk about the culmination of a lot of hard work! He and I both put a lot of effort into making that day a reality. There is a dichotomy that exists for parents. We try to enjoy each day with our children because everyone tells you how fleeting those moments really are. At the same time, though, some days don’t seem very different from the one before it. It’s like pressing the fast forward button and pause at once! It’s remarkable to finally be able to say that I am exactly who I wanted to be when I grew up. It’s exponentially more satisfying to say that my son is exactly who I hoped he would be at this age. He is my life’s work, and I couldn’t be more proud of the man he has turned out to be.
It’s rare that I write about myself. It’s uncomfortable for me. But knowing how rare these kinds of years are, I took a deep breath and decided to write about it. In part because I think it’s worth celebrating. I could do that on my own, though. Rather, I chose to document it publicly because we all have lag years. Sometimes we have lag decades. It seems like we’re getting nowhere or that our destination is just a moving target that we’ll never reach. 2016 has been one of those great reminders for me that hard work actually does pay off, big picture goals are reachable, and one step at a time will eventually get you where you’re headed. I hope you’ll push forward on your path. I hope that you look over shoulder at the year gone by and realize that there was a lot of unappreciated work happening even if you didn’t always notice it. I hope that you take time to celebrate the large and small strides. And if you are fortunate enough to have reached a mountain top in 2016, then I hope that you recognize how remarkable it is before you set your eyes on the next peak. I hope you impress yourself in 2017. Cheers!
To learn more about The Pink Boots Society visit https://www.pinkbootssociety.org/
To order tickets for the Biere de Femme Festival visit https://www.pinkbootssociety.org/events/#!event/2017/3/11/biere-de-femme-festival
To learn more about Mystery Brewing Company, visit www.mysterybrewing.com
Wall Street Journal posts "The Clued-In- Brewer" Dogfish Head's Sam Calagione shares his tips on elevating a basic wardrobe. We don't have the wardrobe but we have the beer!
About Midas Touch from "Dogfish Head"
All of the ideas about what our ancient ancestors were drinking–whether a wine, beer, or mead–come together in our research on the so-called King Midas funerary feast, because surprisingly all three were mixed together in the drink. The gala re-creation of the feast in 2000 was at the Penn Museum. A spicy, barbecued lamb and lentil stew, according to our chemical findings, was the entree, and it was washed down with a delicious, saffron-accented rendition of the Phrygian grog or “King Midas Golden Elixir” by Dogfish Head Craft Brewery. Dogfish is the fastest growing microbrewery in the country, and “Midas Touch” has become its most awarded beverage (3 golds and 5 silvers in major tasting competitions, with a few bronzes tossed in for good measure). The extreme beverage took another silver in the Specialty Honey Beer category at the 2013 Great American Beer Festival in Colorado.
It all started with a tomb, the Midas Tumulus, in central Turkey at the ancient site of Gordion, which was excavated by this Penn Museum in 1957, over 50 years ago. The actual tomb, a hermetically sealed log chamber, was buried deep down in the center of this tumulus or mound, which was artificially constructed of an enormous accumulation of soil and stones to a height of some 150′. It’s the most prominent feature at the site. There was indeed a real King Midas, who ruled the kingdom of Phrygia, and either him or his father, Gordius, was buried around 740-700 B.C. in this tomb. There’s still some uncertainty, since there’s no sign announcing “Here Lies Midas or Gordius!”
When the Penn Museum excavators cut through the wall, they were brought face-to-face with an amazing sight, like Howard Carter’s first glimpse into Tutankamun’s tomb. The excavators first saw the body of a 60-65-year-old male, who had died normally. He lay on a thick pile of blue and purple-dyed textiles, the colors of royalty in the ancient Near East. In the background, you will see what really got us excited: the largest Iron Age drinking-set ever found–some 157 bronze vessels, including large vats, jugs, and drinking-bowls, that were used in the final farewell dinner outside the tomb.
Like an Irish wake, the king’s popularity and successful reign were celebrated by feasting and drinking. The body was then lowered into the tomb, along with the remains of the food and drink, to sustain him for eternity or at least the last 2700 years.
None of the 160 drinking vessels, however, was of gold. Where then was the gold if this was the burial of Midas with the legendary golden touch? In fact, the bronze vessels, which included spectacular lion-headed and ram-headed buckets for serving the beverage, gleamed just like the precious metal, once the bronze corrosion was removed. So, a wandering Greek traveler might have caught a glimpse of this when he or she concocted the legend.
The real gold, as far as I was concerned, was what these vessels contained. And many of them still contained the remains of an ancient beverage, as seen in this close-up photograph of the residue, which was intensely yellow, just like gold. It was the easiest excavation I was ever on. Elizabeth Simpson, who has studied the marvelous wooden furniture in the tomb, asked me whether I’d be doing the analysis. I just had to walk up two flights of stairs, and there were the residues in their original paper bags from when they were collected in 1957 and sent back to the museum. We could get going with our analysis right away.
What then did these vessels contain? Chemical analyses of the residues–teasing out the ancient molecules–provided the answer. I won’t go into all the details of our analyses, in the interests of the chemically-challenged (please refer to the attached pdf’s). Briefly, by using a whole array of microchemical techniques, including infrared spectrometry, gas and liquid chromatography and mass spectrometry, we were able to identify the fingerprint or marker compounds for specific natural products.
These included tartaric acid, the finger-print compound for grapes in the Middle East, which because of yeast on the skins of some grapes will naturally ferment to wine, especially in a warm climate. The marker compounds of beeswax told us that one of the constituents was high-sugar honey, since beeswax is well-preserved and almost impossible to completely filter out during processing; honey also contains yeast that will cause it to ferment to mead. Finally, calcium oxalate or beerstone pointed to the presence of barley beer. In short, our chemical investigation of the intense yellowish residues inside the vessels showed that the beverage was a highly unusual mixture of grape wine, barley beer and honey mead.
You may cringe at the thought of mixing together wine, beer and mead, as I did originally. I was really taken aback. That’s when I got the idea to do some experimental archaeology. In essence, this means trying to replicate the ancient method by taking the clues we have and trying out various scenarios in the present. In the process, you hope to learn more about just how the ancient beverage was made. To speed things up, I also decided to have a competition among microbrewers who were attending a “Roasting and Toasting” dinner in honor of beer authority Michael Jackson (not the entertainer, but the beer and scotch maven, now sadly no longer with us) in March of 2000 at the Penn Museum.
I simply got up at the dinner, and announced to the assembled crowd that we had come up with a very intriguing beverage that we needed some enterprising brewers to try to reverse-engineer and see if it was even possible to make something drinkable from such a weird concoction of ingredients. Soon, experimental brews started arriving on my doorstep for me to taste–not a bad job, if you can get it, but not all the entries were that tasty.
Sam Calagione of Dogfish Head Brewery ultimately triumphed. He also came up with an innovative label of our re-created beverage, showing the Midas golden thumb print.
Just one footnote: the bittering agent used in Midas Touch was not hops (which was only introduced in to Europe around 700 A.D.), but the most expensive spice in the world, saffron. Turkey was renowned for this spice in antiquity, and although we’ve never proven it, the intense yellowish color of the ancient residues may be due to saffron.
NEW in SHOP. NEW EVERYWHERE!
Lou in The Beer Department says:
Hop Cocoa is a silky smooth Porter brewed with Dutch cocoa powder, and dark cocoa nibs from the French Broad Chocolate Lounge. Rich, dark and delicious with Wicked Weed's unmistakable hop style.
Wine, Beer and Event Space for Holiday Events
Planning a holiday office party, celebratory event or searching for a unique idea for a gathering of family and friends? Consider a wine tasting @MetroWines!
We can plan an event especially for you. You pick the theme. Maybe Bordeaux, Rueda or Sicily or even a Blind Tasting!
Even Football !!
Hosting an event or planning a wedding, we offer a wide selection of wines that vary by varietal and price and expert pairing advice. And if you are in our delivery area, we can bring the wine to you.
We also offer a Gift Registry for any occasion. Someone retiring at the end of the year? Received a promotion? Relocating? Getting married!?
Call a consultant at 828-575-9525. Let us take one more task off your holiday to-do list! And thank you for the opportunity to be part of your holidays.
I am constantly awed by the diversity of talents that people in the brewing industry bring with them. Gabe Pickard of Zebulon Brewing is the perfect example of this. She is a classically trained dancer, a yoga instructor, a physical therapist assistant, and she happens to co-own a brewery with her husband, Mike Karnowski. To some, this may seem like an awful lot for one person to manage. Gabe turns that logic on its head. In each of her endeavors, she points out, she works with living organisms whether its yeast cells or human bodies to toe the line between art and science.
“Like yoga, when I brew beer I feel like I can drop into a kind of meditative state.” Gabe says. She goes on to point out more intersections of her diverse body of work, “I would love to teach a yoga for brewers class.” She points out how strenuous small batch brewing without the help of automation can be on a person’s body over time. “There are simple exercises that they can do to prevent repetitive use injuries and allow them to work longer in the industry.” Gabe also sees a similarity in the way that people respond to both yoga and brewing. “You can stay on the surface and satisfy a hobby or a workout routine. Or you can go deeper, and take on the philosophy of yoga or a career in brewing. Either are viable options, and there is a spectrum in between.” It’s as if she is weaving a fabric of fluidity, strength, and integrity around her as she speaks.
She and Mike met about twenty-seven years ago. At the time, they were both working in a bagel shop in New York City. What started as a beer after work lead to them discovering that they were both born in the same obscure town in Northern England. It wasn’t long before they were homebrewing together, also. “I don't remember the type of beer we brewed in that particular kitchen, however, I remember we had to drink two cases of Grolsch beer (the beers with the flip tops) because we did not have a capper at the time. Needless to say I do not like Grolsh beer anymore (or any less!).”
Soon after, the couple relocated from Jersey City, NJ to New Orleans, LA. There they opened a homebrew shop called Brew Ha Ha, where she learned how to brew by teaching others the craft of brewing. Whilst running a new business, Gabe earned a BA in Philosophy. She also produced, directed, choreographed, danced in, and wrote grants for an annual music and dance concert ten years in a row. Once they made the move to Asheville in 2007, Gabe continued to push herself. She found work as a yoga instructor and returned to school to earn a degree as a physical therapist assistant. She also helped out at Green Man packaging the specialty beers that made Mike Karnowski a household name to WNC beer enthusiasts.
“Embarking in a new business is a daunting task, however, with dedication, passion, and a lot of focused hard work it can be a rewarding and invigorating task. The tendency of the stresses of a business seeping into the delicate fabric of a relationship can be tricky to navigate, though it is possible and totally can be done.” While Gabe admits that she isn’t an expert, she does offer these words of wisdom, “Everyone is different and has different life and work styles. Each party in the relationship must find their place and space to work that suits them best. A partnership in life (in my opinion) includes people who mutually respect each other, who can communicate, and who are at the heart of it all, friends. I am sure I can go on and on describing the valuable attributes that make up what a well-oiled relationship looks like, but I think I would continue to erase and start again continuously. I guess I think of long lasting relationships kind of like a mandala where the sand is designed and placed perfectly only to be swept aside and started over again on. A continuous work in progress where each party allows the other growth, transformation, and at the same time offers continuity through time. Chemistry is also at the heart of friendly, fun and loving relationships. Chemistry offers that spice to be sprinkled in throughout. My mom used to say that it is unsustainable to be in that first in-love phase of a relationship perpetually, in that phase it is hard just to eat or sleep much less working on projects and creative endeavors.”
“There are a lot of stressful days,” she says, “but the positives out way them. We feel its important to care about the beer we are making. We are passionate about it, and focused on quality control and integrity.”
While Mike is at the helm of all of the brewing for Zebulon, Gabe is busy handling pretty much everything else at the brewery. “My business card reads Gabe Pickard-Karnowski: Factotum, and Ebullient Conspirator in the Leavening Arts. In addition I currently work part time as a Physical Therapist Assistant, I am a Certified Iyengar Yoga Instructor and intermittently toy with the idea of producing a couple more experimental dance/music concerts.” She is also in the midst of creating a line of beers that will be released annually and will benefit a different women lead and/or focused non-profit each year. “I am working on recipe development for the first one now!” she says. “We see a way that we can make an impact on a local level by working with area non-profits.”
To learn more about Zebulon visit their web site at www.zebulonbrewing.com or visit their tasting room Fridays and Saturdays 1-6pm at 8 Merchants Alley in Weaverville, NC.
Freak of Nature from Wicked Weed
Beer Advocate says 95 Points
Wicked Weed Brewing
North Carolina, United States
Style:American Double / Imperial IPA
Alcohol by volume (ABV): 8.50%
Notes / Commercial Description:
"The Freak of Nature is our San Francisco inspired hoppy monster. At 8% abv and who knows how many ibu’s, this beer is our shrine to the Hop. Absurd amounts of the big West Coast hops gives this beer its citrusy, weedy nose and big, dank flavor. We dry hop with 48lbs per batch, which is over 3lbs of hops per barrel. In keeping with the classic style of the West Coast double, sugar plays a large part in creating this dry and minimally bitter double IPA. The Freak is particularly pintable for the style, so if you dare to enter, we welcome you to the Freak Show."
Tucked between Asheville and Charlotte, there’s a little town that’s making some big news on a global scale. People have traveled from forty-nine states and thirteen countries to visit the home town of Don Gibson, Earl Scruggs, and Newgrass Brewing Company: Shelby, North Carolina. When I first met Jordan Boinest, Co-owner of Newgrass, I was shocked that anyone would open a brewery in Shelby. I was even more surprised at her enthusiasm to open in the small town she grew up in after having lived in the trendy, thriving towns of Wilmington and later, Boone. I was afraid I would offend her, but I asked the question anyway, “Why Shelby?” Little did I know that this is her favorite question!
“You know, we distribute our beer to Asheville, Boone, Charlotte, and all the little towns in between. All along the way, I meet new people that haven’t experienced our beer and have never heard of Shelby. They look confused and ask, ‘Where’s Shelby?’ and then I get to tell them this story about the Earl Scruggs Center and the Don Gibson Theater and all the new businesses opening in Uptown Shelby. It’s crazy because I grew up in this town, and when I was a kid I didn’t come to the uptown district. For all of us it’s exciting to watch it change and evolve and become what it was years ago: A place for community and friendship and business together. It’s been really special."
Special is an understatement. I got to sit down with Jordan and two of her closest allies Emily Epley, Director of the Earl Scruggs Center, and Audrey Whetten, Director of Uptown Shelby Association. What these women have accomplished, along with their respective staffs and countless community volunteers, is remarkable. They haven’t set out to make Shelby something that it’s not. They have dug deep under the surface to unearth exactly who and what Shelby is, and find a beautiful way to communicating that identity to the world around them.
“Earl Scruggs didn’t just play traditional Bluegrass,” Jordan says of the father of the Newgrass genre and the man that developed the three finger picking method known to banjo players today as Scruggs style, “and we don’t just make traditional beer. Coming back to Shelby gave us the opportunity to make something that is such a part of who we are. We make good beer and enjoy good music. Those are two things that mine and Lewis’ life have revolved around. We love it. I grew up here listening to Bluegrass music. This is home for us. We’re really excited to be part of this community. So when bands like Acoustic Syndicate come and play, it’s like family coming for a visit. You know, I’m seeing people come to Shelby for the first time ever to see a great show and try new beer!” Jordan and her partner and fiancé, Lewis were intentional about creating not only a brewery, but also a local music venue to host concerts of varying sizes.
Audrey describes the Uptown Shelby Association as a non-profit organization that exists to encourage economic development within the context of historical preservation. Within this framework, Audrey is working with business leaders within the local community to work toward a common vision. “If you can picture an Alaskan dog sled team, we have a lot of energetic folks that are excited to move forward. My charge is to get them organized and running in the same direction.” A Main Street Solutions Fund grant from the NC Department of Commerce helped make the renovation of the historic building that Newgrass occupies possible.
Emily started her work in 2008 as the Executive Director of Destination Cleveland County (DCC). This is also a non-profit organization that was founded out of the concern of local citizens that saw their children going off to college and never coming back. They saw their community drying up, and decided to take action. They commissioned researchers from NC State University to consult with them on a solution. They donated their own time and resources to create and execute a strategy based on Shelby’s unique identity as the birthplace of two legendary music greats. Through capital campaigns, grants, and lots of hard work, DCC has now raised $8 million of the $9 million budget to pay for the Earl Scruggs Center (ESC) and the Don Gibson Theater (DGT). With the opening of the ESC, Emily transitioned into her new role as the Director of the ESC, while the DCC now operates under the supervision of board members.
“It’s such an amazing thing to have folks like Jordan and Audrey who have such enthusiasm and skill sets to do the things that are happening here [in Shelby]. All the positive energy…it’s contagious! It’s like this perfect storm of all these different pieces coming together now,” Epley says. “Now we have people getting on planes in Japan just to come to the Earl Scruggs Center, and they’ll build a two-week itinerary around it.”
Audrey describes the energy in Shelby’s Uptown District as “crackling”. “It’s like this snowball that we’ve been building for a long time. We keep rolling it around, and it keeps getting incrementally larger. Now we are at a point that it’s taken off! We are experiencing exponential growth with new businesses opening all the time.”
“You know, we just hosted Travis Book of the Infamous String Dusters’ event Bluegrass, Bikes and Beer,” Jordan says. “He put on six events, three in Virginia, three in North Carolina. In NC there were events here at Newgrass, Oskar Blues, and Pisgah Brewing. Out of all of those, we had the largest event with fifty community bikers! It was surprising. I was like whoa! Look at Shelby!”
I would encourage all of you to take a look at Shelby, especially if you think you know this town. There is so much going on that will pleasantly surprise you, and Emily is right, the positive energy is contagious!
“This is the only place you could do what we’re doing in this way,” Jordan says. “It’s been incredible working in the beer industry, which is really a tightly knit community.”
“It’s interesting,” Emily interjects, “how similar the beer industry and the music industry are similar in that way. It’s all about collaboration and creativity and support. That’s what the community of Uptown Shelby is like.”
Here’s what’s coming up at Newgrass Brewing and in Uptown:
Uptown Art Walk
Second Saturday Festivities
Dear Brother live 8:30-11pm @ Newgrass Brewing
Beer Festival & Chili Cook-Off
Chalwa live 8:30-11pm @ Newgrass Brewing
Music, Mush, & Mutts
Lunch N Learn Through Their Voices: Female Musician Activists in North Carolina (includes Etta Baker, Nina Simone and others)@ The Earl Scruggs Center
Fright Night Costume Crawl
Halloween Party featuring Harvest live 9-11pm @ Newgrass Brewing
November 5- 7
Annual Rhythm & Roots 5K Walk/Run and 10K Run Race kicks off with Bluegrass band and banjo players playing Foggy Mountain Breakdown and there is live music at several spots along the route.
Lou Collichio of The Beer Department @MetroWines says: "Although not as dark as a Porter or Stout, Old Chub is a very malty, darker than amber scottish ale. Not a hoppy beer. Old Chub is rich and creamy. A really good beer great for Fall."
This jaw-dropping Scottish strong ale (8% ABV) is brewed with bodacious amounts of malted barley and specialty grains, and a dash of beechwood-smoked malt. Old Chub features semi-sweet flavors of cocoa and coffee, and a wee-bit of smoke. A head-turning treat for malt heads and folks who think they don't dig dark beer.
Below is a posting by The Smithsonian in Washington DC for an event called "The Color of Beer." It sounds great! Can't go? Talk the color of beer and all things BEER with Lou Collichio of The Beer Department @MetroWines!
You can also chat Lou up about cider and sake.
The Smithsonian Program:
What links science, history, art, and culture? Color. An exhibit organized by Smithsonian Libraries now on view at the Natural History Museum journeys through collections—from chemistry to catalogs, colorblindness tests to couture—to look at color in a new light.
You may not realize it, but color is an important part of evaluating beer. We use all five senses when tasting the beverage, and the visual cues are most often our first impression. Appearance—from the beer’s color to the amount of foam to the glass it’s served in—leads us to make certain assumptions, either consciously or unconsciously, about what we can expect before we even take a sip. These assumptions have an impact on how we perceive the taste and smell of the beer, ultimately affecting our overall enjoyment.
It’s no secret that WNC’s economy is closely linked with the beer industry. Asheville has sprung up as a brewing center on a national scale thanks to Oskar Blues, Sierra Nevada, and New Belgium putting down roots here and calling it “home”. While tourism is still the driving force for our regional economy, beer tourism is no small player in that category. But don’t take my word for it. When it comes to numbers and beer, Audra Gaiziunas knows a thing or two about a thing or two. She cut her teeth in the beer industry with a little brewery called Dogfish Head seven years ago. “I was working as a pricing consultant for Caterpillar, selling machinery such as skid steer loaders, mini excavators, and backhoes. In short, it was the kismet of the right place, right time, right skillset, and right personality type. I, along with 276 other accountants, applied for the Controller position at Dogfish Head. After two phone interviews, I was one of two people flown up to Delaware for the final round of interviewing, and lo and behold, I got it. To this day I thank Sam and Mariah Calagione for taking a chance on a gal who had no beery numbers experience. They opened a huge door for me. I was drawn to brewing due to its culture and lifestyle. I felt I could be myself without compromise in this industry. I could work hard, create awesome spreadsheets, and improve our processes while sporting pink hair, listening to techno, and shooting rubberbands at my coworkers. Work hard and play hard. I'm very highly extroverted, so being in front of a computer all day just wouldn't work out for me. Nothing traditional has ever really worked out for me.....at least I'm consistent when it comes to that. I abhor the status quo and am always looking to improve things. Thus, I grasped the opportunity to improve the operational infrastructure of a brewery, an area I noticed immediately as a weakness in our industry.”
Since then she’s moved on to offer a variety of financial services to breweries across the country from her home base in Asheville. “I own Brewed For Her Ledger, which is my own consultancy. I work with both startup and existing breweries and cideries by writing and vetting business plans and pro formas, implementing financial and inventory management software, designing custom-tailored charts of accounts, training owners and staff on bookkeeping and process flow, conducting valuations on existing breweries, and acting as a project manager throughout buildouts and expansions. I also conduct operational audits, observing how information flows through the brewery and ultimately lands on the financial statements, seeking out and eliminating inefficiencies, omissions, and inaccuracies. I'm a basically a one-stop shop offering c-suite (CEO/COO/CFO) services on a fractional basis at a rate startup and small breweries can afford.” She has worked with breweries in our area such as The Wedge, Bhramari, Green Man, Asheville Brewing, Frog Level, and Heinzelmännchen as well as several breweries in Charlotte, Raleigh, Durham, and Greensboro.
Audra is also the national treasurer for The Pink Boots Society, a professional group for women in the brewing industry, as well as Mountain Ale and Lager Tasters (MALT), a homebrew club in Asheville. When we spoke, Audra had just gotten back to Asheville for the weekend. She’s been flying to Baton Rouge, LA every week to serve as the interim CEO of Tin Roof Brewing Company while they are undergoing expansion. Tin Roof was recently granted the opportunity to create the first officially licensed beer for LSU.
I wanted to know what excites Audra about the Asheville beer economy. “People ask me all the time about the Asheville Beer Bubble. We certainly haven’t reached anything like that yet. As long as you can create something new or provide a new experience, there is unlimited potential for growth in this industry. The only limit is your imagination. As long as you can provide a sense of place tied to a local community, the possibilities are endless.” She went on to mention the education that North Carolina offers to people entering the brewing industry. AB Tech, NC State, ASU, Rockingham Community College, Blue Ridge Community College, and Nash Community College all offer professional training with a variety of focuses within the field. “These education programs are raising awareness of Asheville and North Carolina in general on a national level. Companies want to be here because they know we can provide skilled employees.” In addition to a skilled labor force, Audra points to NC’s friendly legislation and even more friendly legislation coming down the pike soon as another example of how we are drawing new business to our area either through east coast expansions of established breweries or by entrepreneurs choosing to open a brewery in their neighborhood.
With all of this growth, Audra and Brewed for Her Ledger have no shortage of work. I asked her what she sees down the road for herself and her business. “I'd love to add a few people to my team in the areas of bookkeeping and financial project management as I continue taking on larger, more involved roles at growing breweries. Who knows what's next after that? I'm not much a planner. I'm more of a journey versus destination gal. As the craft beer industry continues to evolve, the services I offer will as well. Currently I'm focused more on conducting a greater number of brewery valuations for acquisitions and exits, but who knows what will happen after that? The surprises are all part of the fun.”
To help her reach these goals, Brewed for Her Ledger has just been chosen as one of seventeen businesses to participate in the fourth cohort of ScaleUp WNC, which provides intensive growth strategy development and implementation assistance to businesses in the Mountain Biz Works area.
To learn more about Audra and Brewed for Her Ledger visit http://www.brewedforherledger.com/
To learn more about ScaleUp WNC visit http://www.mountainbizworks.org/business-planning-start-ups-entrepreneur-classes-coaching/scaleupwnc/
Join us TONIGHT, Friday, at Metro Wines, 5-7pm, for some thirst-quenching beers.
According to old English standards, a "session" beer contains between 3-4% alcohol by volume. Despite this definition, this is an often debated subject. In this article (https://www.beeradvocate.com/articles/653/) Beer Advocate tries to clarify.
Two of the three beers we are tasting tonight meet the requirements of a session beer. The final beer featured is new in the store and there is no way I could keep it off the taste tonight. So come on down for a FREE taste and start your weekend off right. Sieze summer and don't let go...the PUMPKINS are coming!
Painting the town red...with RASPBERRIES!
Join us tonight, July 22, at Metro Wines, 5-7pm for our Friday Beer Tasting. FREE!!!
PISGAH RED DEVIL
"This 9% Belgian-style ale was originally brewed to commemorate Pisgah's 200th batch. Packed with over one pound of cherries and raspberries per gallon, the Red Devil balances delicately between tart and not-too-sweet."
EPIC BREWING LIL' BRAINLESS RASPBERRY
"Lil' Brainless® Raspberries is an easy drinking canned version of our big, bold 22oz. bottle of Brainless® Raspberries crafted especially for those who seek bright, fresh, and real raspberry flavors in a convenient size. We brew exclusively with natural raspberry puree, which gives this beer its unique pink color as well as hints of raspberry bubble-gum, sweet fruit jam, and pleasant dryness that makes this beer perfect for easy going affairs, indoors or out."
This Friday, July 15, 5-7pm at Metro Wines, Jessica Arvidson of Mystery Brewing, joins us as we taste some of our favorite Mystery brews.
Lockwood’s Retreat-West Coast IPA- 5.6% A big, hoppy, American style IPA. Millennium, Columbus, Zythos, and Chinook hops blend with a sweet, malty palate with strong honey notes for a classic American IPA. Everything you want in a hoppy beer.
Papa Bois-Citrus Foreign Extra Stout- 7.3% The Caribbean has a long tradition of sweet, fruity stouts that are delicious and refreshing in hot weather. While continuing that tradition, we’ve upped the ante on refreshing by adding lemongrass and fresh lemon zest.
Queen Anne’s Revenge- 5.0% Carolinian Dark Ale. This beer is a darker version of an English-style IPA, showing off the soft bitterness of traditional English hops balanced with the richness of roasted malt.
Jack Thorne-London-style Porter- 5.0% A smooth, classic London-style porter with currents of dark caramel, chocolate, espresso, and even a light wisp of smoke.