Metro Wines Blogs

Metro Wines Asheville, NC

Asheville Brew Blog

Blind Tasting League

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.

follow-anita

Friday Beer Tasting - An Apple a Day...

Friday Beer Tasting - An Apple a Day...

Who said apple cider is a fall beverage? Not I...and neither does Food and Wine Magazine. One of their most recent articles features a list of refreshing apple cider cocktail recipes (http://www.foodandwine.com/blogs/5-spritzy-hard-cider-cocktails). Personally, I consider these often-canned beverages picnic perfect. Max Patch Bald, anyone? 

This Friday at Metro Wines, 5-7pm, we're going to explore the versatility of this much-loved beverage. Gather round ye gluten free guys and gals...drink up!

 

FOR LOVERS OF ALL THINGS LOCAL:

NAKED APPLE - BLACKBERRY GOLD

Blackberry Gold has just a hint of our very own mountain grown blackberries woven into this Golden Delicious Cider. Its tart and tasty and leaves the palate wanting more! This is a hands-down favorite amongst hard core cider drinkers because it’s quite pleasantly a bit different from a traditional cider.

 

wicked peel

NAKED APPLE - WICKED PEEL

Wicked Peel Hard Cider is refreshing, crisp and delicious.  It has a hint of sweet but not too much making it the PERFECT cider for a hot summer day. Picnic in the park, anyone? We only use Apples from Henderson County, North Carolina.

 

 

JUST PLAIN GOOD:

 

CITIZEN CIDER - THE FULL NELSON

This is a 'welcome' and a 'hello' to all the beer drinkers out there willing to take a chance on hard cider. Reach across the aisle and experience this bright, citrusy, easy-drinking cider. This cider is made with fresh sweet cider pressed at Happy Valley Orchard in Middlebury, Vermont and dry-hopped with Nelson Sauvin hops. We can get along.

No added sugar, never from concentrate.

Pairings: Scallops, pork burger, ceasar salad, cheddar cheese

 

CITIZEN CIDER - UNIFIED PRESS

Made from 100% locally (Vermont) sourced apples, never from concentrate, the Unified Press is Citizen Cider's flagship cider that keeps you wondering where it's been your whole life. This naturally gluten-free cider is an off-dry, crisp, clean and refreshing cider that keeps you coming back.

Pairings: Pork, soft cheese, spicy food, smoked fish, rustic bread and butter.

 

 

Continue reading
812 Hits

Friday Beer Tasting - Fruit Forward

Friday Beer Tasting - Fruit Forward

Spring forward, fruit forward. It's not much of a stretch is it? 

Last week we tasted some tasty belgian-style brews as we sprung into spring. Tonight we are going to feature two very different ales, both with a healthy dose of Vitamin-C to help you rebound from winter: One-time release local Hi-Wire Brewing's Tropical Fruit Golden Strong and limited availability Dogfish Head Chateau Jiahu Ancient Ale. Join us between 5-7pm and drink some liquid sunshine. Below is a brief description from each of the breweries on their fine beers.

 

HI-WIRE TROPICAL FRUIT GOLDEN STRONG

 

A fruit-forward, 11% ABV, American-style golden strong ale brewed with fresh guava, papaya, and mango.

 

 

 

 

 

 

 

 

 

 

 

DOGFISH HEAD CHATEAU JIAHU ANCIENT ALE


Let's travel back in tie again for another Dogfish Head Ancient Ale (Midas Touch was our first foray and Theobrama our most recent). Our destination is 9,000 years ago, in Northern China! Preserved pottery jars found in the Neolithic village of Jiahu, in Henan province have revealed that mixed fermented beverage of rice, honey and fruit was being produced that long ago, right around the same time that barley beer and grape wine were beginning to be made in the Middle East!

Fast forward to 2005. Molecular archaeologist, Dr. Patrick McGovern, of the University of Pennsylvania Museum of Archaeology and Anthropology calls on Dogfish Head to re-create another ancient beverage and Chateau Jiahu is born. 

In keeping with historic evidence, Dogfish brewers use orange blossom honey, muscat grape juice, barley malt and hawthorne fruit. The wort is fermented for about a month with sake yeast until the beer is ready for packaging.

 
Food Pairing Recommendations: 
Mexican and Indian cuisines, spice cake, oranges
 
Glassware Recommendation:
Snifter
 
Wine Comparable:
Citrusy sauvignon
 
 
 
 
 
 
Continue reading
671 Hits

Friday Beer Tasting - Spring has Sprung!

11059394 10205273532491529 4375186941619283634 n

As the spring equinox, on March 20, approaches and the sun begins to shed its light into the evening hours, I can't help but think of the warmer spring and summer months. Since beer is often at the forefront of my mind, this also makes me think of saisons, sours, and anything Belgian in style.

This Friday, March 11, 5-7 pm, at Metro we will have these fine ales "on the taste."

 

Highland Brewing Company Saw-Whet Saison: Saisons, traditionally Belgian farmhouse ales were brewed throughout the winter to be enjoyed by the thirsty farmers during the spring and summer months. Highland notes that Saw-Whet "shows off a complex malt bill and a unique, spicy yeast, with subtle citrus notes. Astutely hopped for balance and dimension, while finishing exceptionally dry. A perfect beer to transition from winter to spring."


D9 Whiskers on Kittens Blonde Sour: Sour beers are definitely an acquired taste, but I find the effect of lactobacillus, brettanomyces, and pediococcus on an "intentionally" infected beer charming. D9's Whiskers on Kittens is no exception with a hint of rose petals on the palate and a sour sweep of the tongue from front to back.

Wicked Weed Lunatic Blonde: Brewed with Belgian hops and yeast, this Blonde Ale imparts the fruity, bread flavors of a classic Belgian Blonde. Simplicity at its finest. We'll leave fancy to the city folk. The packaging tells the story best..."Some believe it moonstruck madness to craft Old World ales for modern palettes constantly clamoring for the extremes of 'Hoppy' or 'Sour.' While our love for those extremities is strong, we believe that subtley, balance, and simplicity in beer are sacred necessities."

 



 

 

 

 

 

 

 

 

 

Continue reading
724 Hits

Friday Beer Tasting - Foothills Brewing -Tonight!

FOOTHILLS BREWING BEER TASTING  foothills-brewing-logo

 

Beer-Thumbnails-Jade-bigJADE IPA

Jade. Exotic jewel of the orient. Now a gem of an IPA. Bold, citrusy Pacific Jade hops lend striking tropical fruit notes and a hint of peppery finish to this easy-drinking IPA. Dry hop additions of Chinook and Citra add heady aroma and bold flavor. A special beer to charm the hop lover in you. Go ahead. Get Jaded.

Alcohol by Volume (ABV): 7.4%

Color (SRM): 4.1

Bitterness (IBUs): 86

 

 

 

Beer-Thumbnails-SeeingDoubleSEEING DOUBLE IPA

Foothills’ first foray into high gravity brewing. A dense blend of base malts sets a solid foundation for massive additions of Cascade hops and a Chinook dry-hopping. The result is an intense flavor profile that’s citrusy with heavy notes of pine. And immensely delicious.

Alcohol by Volume (ABV): 9.3%

Color (SRM): 4.9

Bitterness (IBUs): 108

 

 

Continue reading
760 Hits

Jess Reiser: Nurturing a Business and Watching it Grow

You know the old saying, “If you want something done, ask the busiest person to do it”? Following that logic, I think I would ask Jess Reiser, co-owner of Burial Beer, to do all of my dirty work! She somehow manages to make running a thriving brewery while raising two young children look easy. When I spoke with Jess, she was just recovering from Burnpile, the annual fall beer festival that started as a get together in their home with a few friends. The festival celebrates the fall harvest by showcasing seasonal offerings from a variety of breweries across the state. “Festivals are fun, but they are also a lot of work. We don’t have to put on an event like this,” Jess says, “but festivals and events are part of Burial.” She points to the sickle that is part of the logo. “Burial, for some, is a necessary step to reach the afterlife. At Burial Beer Co., we see it as a celebration: of life, of the cyclical nature of harvest and of the brewing process. We find glory in the things that once were.” Bringing the community of brewers together with the community of craft beer enthusiasts in a repurposed building to celebrate this cycle just makes sense. When Jess, Doug, and Tim started Burial in 2013, they had a one barrel system (that’s two kegs in each batch) that made it hard to keep up with demand for their beer. Now, just two and a half years later, they have expanded to a ten barrel system with thirty barrel fermenters. Burial is producing more beer and hosting more guests than ever before. The opportunity to purchase the building they had been leasing arose. This allowed Burial to expand into the outdoor spaces that surrounds the building at 40 Collier Ave. In 2015, they added cans to their line of offerings, and began distribution to other parts of the state, including Charlotte, The Triangle and the Triad. The brewery is currently looking for a second location for additional expansion. All of these are big strides as a young company experiencing steady growth, but they are giant leaps for a mother of two boys, ages four and two. The youngest, Nash, was born just two months after Burial opened! Suddenly, the burgeoning brewery and petite owner appear much bigger than at first glance! Jess has single handedly managed the public relations, marketing, human resources, book keeping, and event planning! Only recently was she able to expand her sales team and delegate tasting room management to their General Manger about a year ago. Even still, she insists that Burial is growing at a pace that is comfortable for them. I had to know how she was able to juggle all of these elements, and so well at that. Prior to opening a brewery, Jess worked at a large nonprofit that worked toward getting homeless adults into housing and connecting them with resources. In her role in the fundraising department, she wrote grants, planned events, managed social media accounts, built and strengthened the brand and their marketing campaign. All of this experience has prepared her for what she is doing now. She also holds a Masters in Art Administration, which has helped with the visual branding of Burial Beer Company. “Tim and Doug also have a great eye,” Reiser says. “I fell in love with European Renaissance paintings while I was in school, specifically Northern Renaissance paintings. Now we have a line of beers named after famous works from this genre.” She adds that they work with an artist to communicate the cyclical theme by including a light side and a dark side to each of their can designs. They show the artist the painting the beer is named after, and he creates new pieces that nod at the original piece while staying true to Burial’s brand. So what’s next for Jessica and Burial Beer? She says that they are currently looking for a second location that would have more space for a larger taproom and production facility. With this new location they hope to grow production, but not beyond 16,500 barrels per year. “Even if we were met with demand and could grow past that, we wouldn’t,” Jess says. “We want to remain a manageable niche brewery. All we really want is to make a living, and retire one day. Maybe take a vacation once in a while, and pay for our kids’ college.” When asked what she would say to other women looking to go into business for themselves, Jess had this to say, “Women are often met with the challenge of wanting to do it all – children, taking on leadership roles, or opening a business – and feeling like they have to choose. I would tell other women that they can do it all. Having a business is a lot like having a child. It’s stressful, and the future is uncertain yet it is extremely rewarding. I have maternal feelings toward my business, and I care for it as I would a child. Parenting and owning a business challenge you in many of the same ways, but they are ways that make you a better person. Sometimes I wish I could fast forward ten years and know that my kids are healthy and happy, and the business is successful. But I think it’s important to remember that we are only human. No one can anticipate everything that will come up. We just deal with the curve balls as they come.”
Continue reading
782 Hits