Consuming the Craft

Hosted by Jeff "Puff" Irvin

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134

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Jul 2026

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Interviews and entertainment in the craft beverage industry. Join Puff as he explores the wonderful world of craft beer!

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July 16, 202634 min

Chasing Flavor and Community with J.W. Jones of Asheville Brewer Supply

Today on Consuming the Craft, I sat down with J.W. Jones, the owner of Asheville Brewer Supply, to talk about his journey from homebrewing in the late '90s to running a beloved shop that’s served Asheville’s makers for over 30 years. We explored the changes in the home brewing scene, why it’s truly the easiest time ever to brew a great beer at home, and the joy of making everything from beer to mead, cider, and wine with simple ingredients—even what’s in your kitchen right now. Our conversation ranged from nerding out over German lagers to chasing flavors and process improvement to finding true satisfaction in drinking what you love. J.W. Jones has been a passionate homebrewer since 1997, experimenting with beer, wine, cider, and more, and sharing that enthusiasm with Asheville’s maker community. Since taking over Asheville Brewer Supply in 2024, J.W. Jones has focused on meeting brewers and fermenters of all skill levels, helping them navigate equipment, ingredients, and techniques. A self-described “beer guy” and “filthy vegan,” he believes in democratizing the craft—providing advice, answers, and the occasional joke (but not lactose) to anyone ready to ferment something wonderful. “Creative energy is what’s gotten us along… people who make things are the best people.” ~JW Jones Today on Consuming the Craft:· J.W. Jones discusses buying Asheville Brewer Supply to pursue his love of the craft beverage community · Brewing at home has never been easier, thanks to innovations in ingredients and equipment; homebrewers are benefiting from industry-level developments in hops, malt, and yeast · The shop supports not only beer but also wine, cider, and experimental fermentation, welcoming brewing enthusiasts at every stage.· Chasing the perfect German lager at home can be both rewarding and humbling, with J.W. Jones encouraging honesty about your goals, resources, and happiness in your brewing journey · Homebrewing offers the chance to experiment with flavors and styles commercial producers don’t often sell—like Hefeweizen, American Amber, or wild fruit wines · There’s a resurgence in lager brewing at home as myths about fermentation controls disappear, and more people experiment with underrepresented or challenging beer styles · Sensory experience is subjective: it’s okay to love what you make, even if someone else doesn’t; embrace the story and presence of creation· J.W. Jones is always happy to help brewers and fermenters “get in the weeds” on technique, process, and the joys of experimentation, whether it’s beer, mead, cider, or even hard iced tea Contact J.W. Jones:Asheville Brewer Supply 712B Merrimon Avenue, Asheville, NC Open Tuesday–Saturday (check The Google for hours)Resources Mentioned:· Asheville Brewer Supply· River Bend Malt· White Labs· Clawhammer Supply (YouTube)· The Noma Guide to Fermentation (book)· Golden Hive Mead (YouTube) This episode is brought to you by… McConnell Farms - Taste the Way You Remember. Enjoy homemade ciders and ice cream made from only the best produce on the market. Visit the McConnell Farms Facebook page to learn more about our seasonal inventory and the delicious creations you can make with our homegrown produce. Consuming the Craft Thanks for tuning into this week’s Consuming the Craft Podcast episode, brought to you by AB Tech’s Craft Beverage Institute of the Southeast. If you enjoyed this episode, please subscribe and leave a review wherever you get your podcasts. Apple Podcasts | Spotify | iHeart | Amazon Podcasts | TuneIn | Pandora | Deezer Be sure to share your favorite episodes on social media to help us reach more craft beverage enthusiasts. To learn more about AB Tech and the Craft Beer Institute of the Southeast, visit our website.

July 9, 202630 min

Homebrew Adventures - Magnus and Sebastian’s Journey from Sweden to American Craft Beer

Today on Consuming the Craft, I had the opportunity to sit down with Magnus and Sebastian, who traveled all the way from Sweden to share insights into the Swedish craft beer scene, their personal journeys into brewing, and what trends they’re seeing both in Sweden and on their current adventure through Asheville’s vibrant breweries. We dug deep into the challenges and triumphs of home brewing, the complexities of Sweden’s strict alcohol laws, and how the exchange of brewing techniques between America and Europe continues to evolve. Their stories of camaraderie, collaboration, and relentless curiosity made for an engaging exploration of what it means to be genuinely passionate about craft beer. Magnus, currently the production manager at Popels Bryggeri in Gothenburg, began his brewing journey as a student working in Sweden’s unique alcohol monopoly system before running his own homebrew supply store. Sebastian, a mechanical engineer by trade and an avid homebrewer, connected with Magnus through the same shop, eventually joining forces in their shared passion for crafting craft beverages. Together, they’ve witnessed the explosive growth of Swedish craft beer, seen firsthand the power of brewing communities, and now co-host a brewing show, sharing their expertise with enthusiasts across Sweden. "The brewers that I respect the most are usually those that are criticizing themselves the most." ~Magnus This Week on Consuming the Craft:· Sweden has around 500 breweries, but only a handful are considered large, most are small-scale craft operations.· Strict alcohol distribution laws in Sweden mean that most beer is sold through a government-run monopoly, which affects what and how brewers can sell.· Many Swedish breweries are born of a passion for homebrewing, with several owners still working their primary day jobs.· There’s a strong cooperative spirit among Swedish craft brewers, who frequently share resources and help each other out.· The American craft beer scene, especially IPAs, heavily influences Swedish brewing trends, though there’s renewed interest in traditional European styles. · Homebrewing is strictly for personal consumption in Sweden; selling homebrewed beer is not permitted. · Supply chain challenges, especially with hops and can materials, continue to be a significant obstacle for brewers. · Both Magnus and Sebastian agree that turning a beloved hobby into a full-time profession can diminish the joy if not managed carefully. Contact for the Guests:· Magnus: Popels Bryggeri, Gothenburg, Sweden· Magnus & Sebastian’s brewing show: Hembrigning Hallelujah Resources Mentioned:· Popels Bryggeri: https://poppels.se/· Hembrigning Hallelujah (Homebrewing Hallelujah): Swedish home brewing show· American Homebrew Association Conference· Sierra Nevada Pale Ale (discussion and open-source recipe)· Craft Beverage Institute of the Southeast This episode is brought to you by… McConnell Farms - Taste the Way You Remember. Enjoy homemade ciders and ice cream made from only the best produce on the market. Visit the McConnell Farms Facebook page to learn more about our seasonal inventory and the delicious creations you can make with our homegrown produce.Consuming the Craft Thanks for tuning into this week’s Consuming the Craft Podcast episode, brought to you by AB Tech’s Craft Beverage Institute of the Southeast. If you enjoyed this episode, please subscribe and leave a review wherever you get your podcasts. Apple Podcasts | Spotify | iHeart | Amazon Podcasts | TuneIn | Pandora | Deezer Be sure to share your favorite episodes on social media to help us reach more craft beverage enthusiasts. To learn more about AB Tech and the Craft Beer Institute of the Southeast, visit our website.

July 2, 20261 hr 37 min

Blending Dreams From The Macallan’s Evolution to Whiskey Jypsi’s Modern Magic with Chris Spalding

Today on Consuming the Craft, I had the incredible opportunity to explore the art and science of whiskey blending with Chris Spalding, a veteran of the global spirits industry and a key figure behind some iconic releases. We got hands-on (and tastebuds-on!) with samples and talked through the nuance of blending, barrel finishes, and the creative philosophy at the heart of Whiskey Gypsy. From the story of launching Maker’s Mark in Canada to the serendipitous beginnings of Whiskey Gypsy, this conversation offered a rare look behind the curtain at what it takes to craft truly unique spirits. I even shared an Australian agave spirit, expanding the conversation beyond whiskey and into the boundless world of distilling.A bit more about Chris Spalding: With nearly two decades in spirits and beverage leadership, first with Edrington, where he worked with Macallan and Highland Park, then as a consultant and hospitality entrepreneur in Asheville, Chris Spalding brings a passionate, open-minded, and highly innovative approach to all things beverage. He’s been instrumental in brand development, consumer engagement, and international launches. Now, as a collaborator at Whiskey Jypsi, he’s helping redefine American whiskey with a blend-forward, experimental ethos and an unwavering commitment to quality."Life is a story... Grab a bottle of Jypsi, pour yourself a glass, slow down and listen." ~Chris SpaldingThis Week on Consuming the Craft:· Chris Spalding began his career in the auto industry before pivoting to beverage, driven by curiosity about consumer behavior and a love of brands.· His first roles in drinks focused on marketing and brand innovation, culminating in shaping launches and growth for Macallan, Maker’s Mark, and more.· Chris Spalding brings a unique, blended philosophy: psychology, marketing, and hospitality experience inform his whiskey work.· Whiskey Jypsi’s approach is rooted in legacy blending, heirloom grains, creative barrel finishes, and a focus on narrative and flavor exploration.· The episode provided a real-time sensory journey, tasting bourbons finished in PX Sherry, Tokaji, Port, and Sauternes, as well as single malt blends.· Incremental changes in barrel finishing or blend percentages can have surprisingly profound effects on aroma, taste, and perceived style.· Genuine transparency and experimentation distinguish Whiskey Gypsy, where openness about process is central to the brand ethos.· The world of spirits is expanding far beyond whiskey. Chris Spalding and I tasted an Australian agave spirit and mused on the global future of distilled beverages.Contact for Chris Spalding:Whiskey Jypsi https://www.whiskeyjypsi.comResources Mentioned:Whiskey JypsiThe Huntley Estate (luxury hospitality in Asheville)Macallan, Highland Park, EdringtonRiverbend Malt Company (single malt terroir study)Clasi Azul (tequila)Inbox Beverage CompanyMcConnell Farms (thanks to Danny McConnell) This episode is brought to you by… McConnell Farms - Taste the Way You Remember. Enjoy homemade ciders and ice cream made from only the best produce on the market. Visit the McConnell Farms Facebook page to learn more about our seasonal inventory and the delicious creations you can make with our homegrown produce. Consuming the Craft Thanks for tuning into this week’s Consuming the Craft Podcast episode, brought to you by AB Tech’s Craft Beverage Institute of the Southeast. If you enjoyed this episode, please subscribe and leave a review wherever you get your podcasts. Apple Podcasts | Spotify | iHeart | Amazon Podcasts | TuneIn | Pandora | Deezer Be sure to share your favorite episodes on social media to help us reach more craft beverage enthusiasts. To learn more about AB Tech and the Craft Beer Institute of the Southeast, visit our website.

June 25, 202639 min

Crossing the Brewing Divide Ari on Luck, Learning, and Leading at Broomtail Craft Brewery

Today on Consuming the Craft, I caught up with Ari Miller-Sisson, a graduate alumnus and head brewer at Broomtail Brewing Company in Wilmington. We explored Ari's winding journey from passionate home brewer through the challenges of graduating amid COVID to finding his stride in the professional brewing world. Ari reflected on the challenges of scaling up, the importance of creativity even in commercial settings, and the constant evolution of the local beer scene, especially along the Carolina coast. Ari is a dedicated brewer whose hands-on experience spans from homebrew experimentation to large-scale operations at Catawba Brewing and now leading innovation at Broomtail. His story is marked by perseverance, adaptability, and a willingness to dive deep into flavor, process, and community outreach. From revamping Broomtail’s homebrew shop to launching purple beers for charity, Ari continues to blend technical skill with a creative spirit that’s leaving a distinct mark on Wilmington’s beer landscape. "Commercial brewing is not homebrew by any means, but you can take what you learn in commercial and apply it to your hobby." ~Ari Miller-Sisson Today on Consuming the Craft:· Ari’s journey began in homebrewing and was accelerated by AB Tech’s program, graduating mid-pandemic and quickly adapting to an uncertain industry landscape.· Luck and timing played major roles in Ari landing jobs at Catawba Brewing and ascending at Broomtail, but so did strong personal connections.· Transitioning from homebrew to commercial-size batches demands not only math but also a deep understanding of flavor dynamics and equipment.· The brewing industry in Wilmington is highly seasonal, with lighter-bodied beers and innovative offerings like THC beverages in growing demand.· Creativity flourishes at Broomtail, with Ari developing small-batch beers, including a purple blond ale for charity and annual autumn porters inspired by both New England and North Carolina.· Personal protective equipment and proper handling of industrial-grade chemicals mark a huge shift from homebrewing to professional brewing operations.· Community and education are central to Ari’s role, from leading Broomtail’s homebrew club to creating beers for local causes.· Balance, passion, and self-awareness are crucial, Ari emphasizes knowing your "why" before turning a beloved hobby into a career. Contact with Ari:Broomtail Craft Brewing Company, Wilmington, NC Resources Mentioned:· American Homebrewers Association National Conference· Lighthouse Bottle Shop (Voracious and Rare Festival)· Craft Beverage Institute of the Southeast at AB Tech This episode is brought to you by… McConnell Farms - Taste the Way You Remember. Enjoy homemade ciders and ice cream made from only the best produce on the market. Visit the McConnell Farms Facebook page to learn more about our seasonal inventory and the delicious creations you can make with our homegrown produce. Consuming the Craft Thanks for tuning into this week’s Consuming the Craft Podcast episode, brought to you by AB Tech’s Craft Beverage Institute of the Southeast. If you enjoyed this episode, please subscribe and leave a review wherever you get your podcasts. Apple Podcasts | Spotify | iHeart | Amazon Podcasts | TuneIn | Pandora | Deezer Be sure to share your favorite episodes on social media to help us reach more craft beverage enthusiasts. To learn more about AB Tech and the Craft Beer Institute of the Southeast, visit our website.

February 12, 202626 min

Russ Robertson on Blending Experience and Innovation in Highland Brewing’s Operations

In today's episode, I welcomed Russ Robertson, Brewery Operations Director at Highland Brewing Company in Asheville, North Carolina. We explored Russ’s journey from his early influences growing up with a father in the beer industry, through his diverse roles at Miller Brewing, a stint bottling juice for J.M. Smucker, and finally his return to the craft beer world at Highland. Russ shared stories of career pivots, the evolution of brewing operations, and how innovation and family have remained at the center of his professional life. Russ Robertson brings deep expertise, having started his career at Miller and working his way up through production and packaging in several states. With stops in Milwaukee and Maryland, Russ amassed years of large-scale brewing and operations experience. His path crossed with notable companies, from Anheuser-Busch to the Santa Cruz Organic juice line, but his heart brought him back to North Carolina and the vibrant craft scene at Highland Brewing. Today, he's at the forefront of process innovation, quality control, and team building at one of Asheville’s most established brewhouses. “In business, the cream of the crop rises to the top always, always, and it feels good to be with the original craft brewer in Asheville.” ~ Russ Robertson This Week on Consuming the Craft:· Russ’s early exposure to the beverage industry shaped his career ambitions and deep appreciation for brewing.· An entrepreneurship and business background gave Russ a foundation to navigate both large corporations and craft breweries.· Experience at the versatile Miller Eden facility meant exposure to large-scale innovation, running everything from PBR to Blue Moon.· Career transitions, such as moving from beer to juice bottling, offered Russ a broad perspective on beverage production and operations.· Relationships and networking, especially with other industry professionals like Andrew Klozenski, opened doors back into craft brewing.· Returning to North Carolina fulfilled Russ’s long-standing goal to build a life and career in his home state, surrounded by family.· Continuous process improvement and experimentation, such as research on zinc loss by Highland staff, drive innovation at Highland Brewing.· Highland Brewing is expanding its offerings with new projects, including a pizza kitchen, climbing gym, and honoring past traditions with the return of the Scotsman ale and the renaming of Oscar’s Oatmeal Porter. Contact Russ Robertson & Highland Brewing: Highland Brewing Company– Asheville, North Carolina This episode is brought to you by… McConnell Farms - Taste the Way You Remember. Enjoy homemade ciders and ice cream made from only the best produce on the market. Visit the McConnell Farms Facebook page to learn more about our seasonal inventory and the delicious creations you can make with our homegrown produce. Consuming the Craft Thanks for tuning into this week’s Consuming the Craft Podcast episode, brought to you by AB Tech’s Craft Beverage Institute of the Southeast. If you enjoyed this episode, please subscribe and leave a review wherever you get your podcasts. Apple Podcasts | Spotify | iHeart | Amazon Podcasts | TuneIn | Pandora | Deezer Be sure to share your favorite episodes on social media to help us reach more craft beverage enthusiasts. To learn more about AB Tech and the Craft Beer Institute of the Southeast, visit our website.

February 5, 202630 min

Pouring for a Purpose - Whiskey, Education, and Giving Back with Carey Harnash

In today’s episode, I sat down with Carey Harnash, the driving force behind the Western North Carolina Whiskey Festival. We explored his journey from whiskey enthusiast to founder of a festival dedicated to education, community, and of course, great whiskey. Carey opened up about his passion for bringing together local distilleries, whiskey lovers of all levels, and supporting the WNC Harvest and Heritage Foundation. We dove deep into the event's unique educational experiences, the importance of responsible tasting, and how the proceeds help food insecurity and local heritage projects. It was a lively, flavorful conversation, and not just because Carey arrived with a bag full of interesting whiskey samples! Carey Harnash is more than a collector of whiskey bottles; he’s an advocate for community, hospitality, and discovery. As executive director of the WNC Harvest and Heritage Foundation, Carey works to directly support local charities focused on food insecurity and preserving North Carolina’s cultural heritage. His event planning skills previously brought the hugely successful food truck showdowns to Asheville, featured on the Food Network. Now, with the Western North Carolina Whiskey Festival, Carey aims to create an annual gathering where whiskey novices and aficionados alike can taste, learn, connect, and make a difference in their own backyard. "100% of the proceeds [go] to the WNC Harvest and Heritage Foundation. So we're able to grant money to those local charities that do it really well and are very efficient with their funding." ~Carey Harnash Today on Consuming the Craft: • The Western North Carolina Whiskey Festival is designed for anyone passionate about whiskey, whether a newcomer or a seasoned collector. • Ticket proceeds go directly to support local charities focused on food insecurity and preserving cultural heritage through the WNC Harvest and Heritage Foundation. • There are three types of tickets: general admission, VIP (with early access), and a designated driver option to encourage responsible enjoyment. • The festival features educational breakout sessions, including grain-to-glass, nosing and tasting, and finishing techniques in whiskey. • Attendees get to sample a wide array of whiskeys—bourbon, rye, Irish, Scotch, Japanese—and engage directly with the makers and distributors. • The event strengthens Asheville’s hospitality and beverage community by highlighting talented local bartenders, makers, and culinary professionals. • Tastings allow for informed purchasing decisions; trying before buying means finding you actually enjoy, and understanding flavor profiles. • The festival is more than just whiskey; it’s about bringing people together, sharing stories, and supporting meaningful local causes.Contact Carey Harnash: • Website: www.wncwhiskeyfest.com • Follow on Facebook, Instagram, and TikTok for updates and ticket info This episode is brought to you by… McConnell Farms - Taste the Way You Remember. Enjoy homemade ciders and ice cream made from only the best produce on the market. Visit the McConnell Farms Facebook page to learn more about our seasonal inventory and the delicious creations you can make with our homegrown produce. Consuming the Craft Thanks for tuning into this week’s Consuming the Craft Podcast episode, brought to you by AB Tech’s Craft Beverage Institute of the Southeast. If you enjoyed this episode, please subscribe and leave a review wherever you get your podcasts. Apple Podcasts | Spotify | iHeart | Amazon Podcasts | TuneIn | Pandora | Deezer Be sure to share your favorite episodes on social media to help us reach more craft beverage enthusiasts. To learn more about AB Tech and the Craft Beer Institute of the Southeast, visit our website.

January 29, 202644 min

Walter Rapetski, and the Search for Dad Strength Beer, Jazz Cabbage, and the Perfect Garnish

Today, on Consuming the Craft, I welcome the living legend of hospitality himself, Walter Rapenski, for an in-depth look at the fast-evolving beverage and hospitality landscape. Together, we explore the dynamic shifts shaping bars, breweries, and restaurants, from the surge in mid-strength beers and creative non-alcoholic offerings to the new expectations for service, sustainability, and authentic storytelling. We taste a locally distilled American single malt, dissect industry trends, and riff on everything from functional beverages to the importance of retention in hospitality teams. Walter Rapetski has devoted nearly 50 years to the food and beverage world, starting as a dishwasher in his teens and becoming a renowned educator and teacher of the year. He’s overseen hospitality programs, mentored countless students who now shape the industry, and managed successful restaurants. With a sharp eye for both tradition and innovation, Walter Rapetski brings both history and vision to the conversation, especially as he unpacks how today's trends are driven by new generations, sustainability, and smarter service. “I think the next trend is to look at the garnish side of things, because when you mix five, six spirits in one glass, the flavor profile, you’re not going to pick up all individual flavors.” ~Walter Rapetski Today on Consuming the Craft: · Mid-strength and non-alcoholic beers are surging in popularity, catering to social drinkers who value moderation and want to remain sharp and safe. · Younger generations are moving away from big brands and seeking authenticity, local roots, and storytelling in their beverage choices. · Non-alcoholic alternatives now include not just lagers, but IPAs, stouts, spirits, and functional drinks infused with mushrooms, kava, or even THC and CBD. · Exceptional service and experience are what truly drive loyalty and bring customers back; creative events help, but well-trained, attentive staff are essential. · Retention of top staff is critical; losing good employees over pay is a mistake. Top performers must be treated as investments, not costs. · Aesthetic garnishes and visual appeal in cocktails are the next frontier for creativity and value, often rooted in ingredients foraged locally or handcrafted. · Sustainability in packaging, ingredient sourcing, and waste reduction is more than a buzzword—Gen Z and Millennials expect it to be real and responsible. · Nostalgia, functionality, and authenticity all play roles in beverage innovation, with everything from creative soda pop riffs to protein-fueled drinks and hybrid events shaping what’s next. Connect with Walter Rapetski: • Available through AB Tech and the Craft Beverage Institute of the Southeast. This episode is brought to you by… McConnell Farms - Taste the Way Youember. Enjoy homemade ciders and ice cream made from only the best produce on the market. Visit the McConnell Farms Facebook page to learn more about our seasonal inventory and the delicious creations you can make with our homegrown produce. Consuming the Craft Thanks for tuning into this week’s Consuming the Craft Podcast episode, brought to you by AB Tech’s Craft Beverage Institute of the Southeast. If you enjoyed this episode, please subscribe and leave a review wherever you get your podcasts. Apple Podcasts | Spotify | iHeart | Amazon Podcasts | TuneIn | Pandora | Deezer Be sure to share your favorite episodes on social media to help us reach more craft beverage enthusiasts. To learn more about AB Tech and the Craft Beer Institute of the Southeast, visit our website.

January 22, 202639 min

From Peach Farms to Peated Whiskey, Adam Bachman’s Legal Adventures in Booze

Today on Consuming the Craft, I welcomed Adam Bachman, the head production distiller and manager at The Chemist. We dove deep into the craft of distilling, from Adam’s 11+ years of commercial experience in the industry to the evolution of American single malt whiskey. Adam shared stories from his early days building stills (legally for essential oils!), his academic path through biochemistry at Clemson, and how he transitioned through South Carolina’s changing landscape of craft distilleries. We tasted some truly unique spirits and beers, including a locally smoked single malt and an oat whiskey, while discussing the challenges and creative opportunities in the world of craft distillation. Adam Bachman is recognized for his hands-on expertise in distilling whiskey, gin, and liqueurs, with a strong background in biochemistry and a minor in chemistry. He spent six years at 6 and 20 Distillery before moving to Asheville to join The Chemist, where he’s helped ramp up whiskey programs, develop new recipes like the limited-edition rye, and recently barrel a small batch peated whiskey. Adam approaches distilling as both art and science, with a passion for experimenting with malts, grains, and local ingredients, and a deep appreciation for how changing techniques shape the identity of each spirit. "Getting second opinions is huge. I always try to get second opinions from the other guys working with us." ~Adam Bachman Today on Consuming the Craft:· Adam has over a decade of legal, commercial distilling experience and is responsible for spirit production at The Chemist. · His background in biochemistry directly informs his craft, providing unique perspectives and technical skills in distilling. · The Chemist uses traditional copper pot stills with direct flame; the techniques and nuances are vastly different from hybrid steam systems. · Chemist has evolved from a primarily gin-focused operation to a distillery with robust whiskey and rye programs, with Adam leading recipe development. · Adam’s approach to whiskey includes blending different grains and experimenting with malts to create spirits with depth and complexity, notably in their limited rye and upcoming peated whiskey. · Tasting and understanding barrel-aging is a skill built over years, requiring constant monitoring, collaboration, and experience. · The growth of American single malt whiskey is opening up new creative possibilities; it's a rapidly growing category with endless flavor options. · Adam is also exploring non-alcoholic spirit development, navigating the unique sensory and shelf-life challenges in that emerging market. Connect with Adam: · The Chemist Spirits: https://www.chemistspirits.com/· Instagram: @chemistspirits Resources Mentioned: · Oak & Grist (peach wood single malt): https://oakandgrist.com/· Riverbend Malt House (local malt supplier): https://riverbendmalt.com/· Brevard Brewing Company (Dunkel): http://www.brevard-brewing.com · Ginger’s Revenge (collaboration partner): https://www.gingersrevenge.com/· Seedlip (non-alcoholic spirits): https://www.seedlipdrinks.com/ http://www.chemistspirits.com/ This episode is brought to you by… McConnell Farms - Taste the Way You Remember. Enjoy homemade ciders and ice cream made from only the best produce on the market. Visit the McConnell Farms website to learn more about our seasonal inventory and the delicious creations you can make with our homegrown produce. Consuming the Craft Thanks for tuning into this week’s Consuming the Craft Podcast episode, brought to you by AB Tech’s Craft Beverage Institute of the Southeast. If you enjoyed this episode, please subscribe and leave a review wherever you get your podcasts. Apple Podcasts | Spotify | iHeart | Amazon Podcasts | TuneIn | Pandora | Deezer Be sure to share your favorite episodes on social media to help us reach more craft beverage enthusiasts. To learn more about AB Tech and the Craft Beer Institute of the Southeast, visit our website.

November 20, 202540 min

Exploring Peachwood-Smoked Single Malt and Rare Genever with Charlie Stanley of Oak & Grist Distillery

Today on Consuming the Craft, I welcome back Charlie Stanley from Oak and Grist Distilling Company in Black Mountain, North Carolina. We dive deep into the journey of a small craft distillery navigating the challenges of being in a control state, the growth of Oak and Grist's product line, and the evolution of their spirits since Charlie’s last visit. We geek out on the technical and creative aspects of distillation, address the headaches of marketing and distribution in North Carolina’s ABC system, and celebrate unique spirits — like their incredible Genever and the Peachwood-Smoked Single Malt. Along the way, we share a sensory deep-dive with a glass of Armagnac and touch on the resilience it takes to keep a craft beverage business alive, especially in the wake of devastating storms. Charlie Stanley is an alum of AB Tech’s Craft Beverage Institute and serves as lead distiller at Oak and Grist. With almost six years under his belt at the distillery, Charlie brings a wealth of knowledge in production, blending, and creative problem solving. Whether it’s crafting rare spirits like American Genever from scratch or adapting to unpredictable market forces, his experience and dedication are evident in every bottle. Beyond the production floor, Charlie has been an invaluable educator for both staff and the broader beverage community, returning often to AB Tech to share his expertise. "Genever is the whiskey drinker’s gin... there’s so much more grain flavor, a balance of malt sweetness and botanicals." ~Charlie Stanley Today on Consuming the Craft:· Oak and Grist has expanded their offerings and matured their products significantly in the past six years, focusing on quality and evolution.· The ABC system in North Carolina requires distilleries to adapt to a unique, fragmented, and sometimes frustrating structure for spirits sales and distribution.· Education is essential—both for distillers and retail staff—to help consumers understand and appreciate local spirits.· Oak and Grist produces a rare, authentic American Genever that’s 100% single malt and distilled entirely in-house without sourcing.· The distillery uses only full-size 53-gallon barrels for aging, favoring balance and complexity over rapid wood extraction from small barrels.· Their Smoke Series features whiskeys made from North Carolina craft malt smoked with fruit woods like peach, resulting in nuanced and balanced spirits.· Surviving Hurricane Helene was a challenge, but it ultimately broadened Oak and Grist’s statewide presence and reaffirmed their resilience.· Continuing education, community connections, and creative blending are all core to Oak and Grist’s ongoing success. Contact for Charlie Stanley and Oak and Grist: Oak and Grist Distilling Company – https://oakandgrist.com/ Visit them in Black Mountain, NC More on Charlie and the team: https://oakandgrist.com/about-us Resources Mentioned: AB Tech Craft Beverage Institute: https://abtech.edu/academic-programs/craft-beverage-institute Riverbend Malt House – Suppliers of local craft malt: https://riverbendmalt.com/ This episode is brought to you by… McConnell Farms - Taste the Way You Remember. Enjoy homemade ciders and ice cream made from only the best produce on the market. Visit the McConnell Farms website to learn more about our seasonal inventory and the delicious creations you can make with our homegrown produce. Consuming the Craft Thanks for tuning into this week’s Consuming the Craft Podcast episode, brought to you by AB Tech’s Craft Beverage Institute of the Southeast. If you enjoyed this episode, please subscribe and leave a review wherever you get your podcasts. Apple Podcasts | Spotify | iHeart | Amazon Podcasts | TuneIn | Pandora | Deezer Be sure to share your favorite episodes on social media to help us reach more craft beverage enthusiasts. To learn more about AB Tech and the Craft Beer Institute of the Southeast, visit our website.

November 6, 202516 min

Exploring Port City’s Lager Series and Brewer’s Cut Beers with Jesse Phillips

Today on Consuming the Craft, I sat down with Jesse Phillips from Port City Brewing Company in Alexandria, Virginia. We took a deep dive into Port City's current lineup, including their much-lauded Oktoberfest, their adventurous lager series, and their limited-run Brewer's Cut releases. Jesse also shared his perspective on seasonal beer trends, local collaborations—especially with coffee roasters—and the importance of creative small batches in keeping both staff and customers excited. Throughout, Jesse brought a selection of impressive beers and joined me for a tasting of an exceptional bourbon, Eagle Rare, sparking conversations about pairing, palate development, and the joy of connecting over a shared craft. Jesse Phillips is the warehouse manager at Port City Brewing, where he oversees beer movements from production to the tasting room and helps track consumer preferences through his keen observations. Having started his brewing career at Port City, Jesse is passionate about expanding his palate through lagers and experimental releases. He has a talent for fostering local collaborations, especially with coffee roasters around the DMV, and is an advocate for seasonal and small-batch beers that surprise and delight customers. Jesse's energy and insider perspective brought unique insights into Port City's brewing philosophy and community-driven approach. "Something that I love about working at Port City...it's really opened up my palette to all these different lagers that I would never normally try." ~Jesse Phillips This Week on Consuming the Craft: · Port City Brewing has a robust seasonal and specialty beer program, including a lager series, Oktoberfest, and experimental styles like Doppelbock, Baltic Porter, and Schwarzbier. · Small-batch innovations are supported by the Brewer's Cut series, enabling creative combinations and limited releases. · The West Coast IPA is a recent standout, selling rapidly and reflecting a surge in customer demand for hop-forward beers. · Collaborations with local coffee roasters enhance Port City's porter offerings and foster strong community ties. · The brewery is expanding its sour lineup with balanced fruit blends, notably a watermelon gose and the upcoming Gobblestone, cranberry gose, for Thanksgiving. · Port City’s Christmas Tidings beer is a Belgian strong ale brewed with Virginia honey, earning its reputation as a "makeout beer" for festive occasions. · Local connections, like food trucks and coffee roasters, are integral to Port City's identity and customer experience. · The brewery encourages responsible enjoyment and pairing of its products, supporting a culture of hospitality and craft appreciation.Contact for Jesse Phillips: Port City Brewing Company, 3950 Wheeler Ave, Alexandria, VA Port City Brewing WebsiteResources Mentioned: · Port City Brewing Company (lager series, Oktoberfest, Brewer's Cut releases) · Swings Coffee, Hypergoat Coffee, Continuum Coffee (collaborating roasters) · Eagle Rare Kentucky Bourbon (Buffalo Trace) · Riverbend Malt Company • Oak and Grist Distillery (Asheville, NC) · Zillicoah Beer Company, Alluvium, Diatribe (Asheville locations) · La Tangaria Food Truck (on-site at Port City, top-rated tacos) This episode is brought to you by… McConnell Farms - Taste the Way You Remember. Enjoy homemade ciders and ice cream made from only the best produce on the market. Visit the McConnell Farms website to learn more about our seasonal inventory and the delicious creations you can make with our homegrown produce. Consuming the Craft Thanks for tuning into this week’s Consuming the Craft Podcast episode, brought to you by AB Tech’s Craft Beverage Institute of the Southeast. If you enjoyed this episode, please subscribe and leave a review wherever you get your podcasts. Apple Podcasts | Spotify | iHeart | Amazon Podcasts | TuneIn | Pandora | Deezer Be sure to share your favorite episodes on social media to help us reach more craft beverage enthusiasts. To learn more about AB Tech and the Craft Beer Institute of the Southeast, visit our website.

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