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.

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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.

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.

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.

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.

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.

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 Website

Resources 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.

Today on Consuming the Craft, I sat down with Brian Simpson, CEO of Riverbend Malt House, to explore the fascinating evolution of craft malt in the southeast. We covered Riverbend’s journey from a modest basement setup in 2010 to a dynamic operation producing unique and locally sourced malts for breweries and distilleries across the country. I poured Brian a special whiskey from Oak and Grist, made with peach wood smoked pilsner malt from Riverbend, sparking a deep dive into the nuances of smoked malts, wood selection, collaboration with local farmers, and the influence of southern terroir on flavor. We discussed industry trends, new grain varieties, regulatory changes, and the powerful role of innovation in the craft beverage scene.

Brian Simpson is at the helm of Riverbend Malt House, the pioneering Asheville-based craft maltster dedicated to bringing local grains into the hands of southern brewers and distillers. Since 2010, Brian has led Riverbend’s transformation, supporting research efforts, working with breeders and farmers, and experimenting with new malting techniques and materials. Riverbend’s malts have contributed to award-winning beers and spirits, and Brian’s passion for innovation continues to drive the industry forward—whether it’s through peach wood smoked whiskey, custom malt batches, or supporting the next wave of craft beverages.

“We really only had six row barleys... mostly for animal feed. Our whole ‘malt with a mission’ was to bring agriculture back into craft beer.” ~Brian Simpson

This Week on Consuming the Craft:

·     Riverbend Malt House started in 2010, initially focusing on proving craft malt could be made from southern-grown grains.

·     The region’s transition from only animal-feed barley to diverse, high-quality brewing and distilling varieties involved close partnerships with breeders and farmers.

·     Smoking malt with different woods, such as peach wood, creates uniquely Southern flavor profiles, especially in spirits and specialty beers.

·     Collaborations, like Oak and Grist's peach wood-smoked whiskey, showcase the power of local malt and creative partnerships.

·     The craft malt industry is watching for regulatory trends, including the potential U.S. adoption of glycosidic nitrile limits and concerns about ethyl carbomate.

·     There’s growing demand in the south for distillers’ malt, high-enzyme, fast-fermentation varieties suitable for whiskey production.

·     New and alternative grains like Kernza, millet, and buckwheat present technical challenges but offer gluten-free options and environmental benefits.

·     The craft beverage industry’s best chance for survival lies in providing experiences, agility, and inventive offerings rather than just chasing trends.

Connect with Brian Simpson:

Riverbend Malt House

Email

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.

Today on Consuming the Craft, I welcomed Chris Reedy, Senior Director of Food, Beverage, and Natural Products Industry Training at the Natural Products Laboratory and Test Kitchen of NC BioNetwork. We dove deep into the rapidly evolving food safety landscape, particularly focusing on the Food Safety Modernization Act (FSMA) 204 and its sweeping impact on food and beverage traceability. Our conversation ranged from the intricate logistics of tracking every ingredient in a sandwich to the challenges faced by beverage producers, natural product makers, and those entering the world of CBD and THC-infused products. We didn’t shy away from discussing the regulatory Wild West these days, the importance of good manufacturing practices, and what’s coming down the pike for craft producers as federal scrutiny ramps up.

Chris Reedy brings decades of expertise in the intersection of food, beverage, natural products, and industry training. As the mind behind NC BioNetwork’s laboratory and test kitchen, he has helped countless producers, from breweries to natural supplement startups, navigate regulations, quality control, and product development. His insights stem from both a scientific and a practical industry perspective, ensuring that companies strike a balance between innovation and safety and compliance. Chris is a passionate advocate for proactive quality management and is intimately familiar with both the promise and pitfalls of rapidly expanding product categories, such as CBD, THC, and functional foods.

“I hope these companies that are making these products are going to start acting

 like food and beverage companies.” ~Chris Reedy

Today on Consuming the Craft:

·     FSMA 204 requirements will soon compel all food supply chain businesses to maintain thorough traceability records for every ingredient, ingredient source, and lot, greatly improving speed and accuracy in foodborne illness recalls.

·     Transportation and logistics—especially temperature and sanitation in refrigerated trucking, remain a huge compliance challenge and could become a pain point as regulations tighten.

·     Even small producers, like sandwich makers and brewers, must adopt lot coding and traceability, associating each output with precise ingredient origins.

·     THC and CBD-infused foods, beverages, and supplements are currently in regulatory limbo, with the FDA focusing initial enforcement mainly on products that pose a risk to children or appear as copycats of popular snacks.

·     Many CBD and THC product makers fail basic quality assurance: lack of testing, unclear dosing on packaging, and no third-party certification, all of which can cause dangerous dosing errors.

·     Field-to-shelf testing for compounds like THC in hemp products requires a DEA-registered lab, making comprehensive quality assurance both expensive and complex for startups.

·     State and federal agencies lack the manpower to inspect and enforce these new standards fully, so proactive internal quality systems and involving health officials early are recommended.

·     Training, workforce development, and support from entities like NC BioNetwork can help companies establish robust quality management systems and prepare for both current and coming inspections.

Contact Chris Reedy:

NC BioNetwork – https://ncbionetwork.org/

Resources Mentioned:

NC BioNetwork Laboratory & Industry Training: Food, beverage, and natural products services, COA assistance, and product testing information.

FSMA (Food Safety Modernization Act) 204 – details on new federal traceability requirements.

Multi-parameter Beer Testing (Anton Paar) – available free for every NC brewery, up to six samples per month.

The Dietary Supplement Health and Education Act (DSHEA) – framework for supplement industry regulation.

For more information about industry training, regulatory readiness, and laboratory services, reach out to Chris and the team at NC BioNetwork. Whether you’re brewing, blending, compounding, or innovating in the natural product space, their support can help you meet quality standards and stay ahead of federal regulations.

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 | GooglePlay

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.

Today on Consuming the Craft, I welcomed Charlie Frisch from the American Red Cross to dive into the often-misunderstood world of blood donation. We got into what the Red Cross really does—going beyond blood drives to offer lifesaving training, disaster relief, and resources for veterans. Charlie shed light on the urgent and ongoing need for blood, especially in Western North Carolina, and shared the staggering fact that only 3% of people donate blood regularly. We unraveled misconceptions, discussed what it really feels like to give blood, and shared practical advice for anyone considering rolling up their sleeve for the first time. In true Consuming the Craft fashion, we also explored the intersection of fermentation and blood science while sampling a fine Armagnac, connecting the dots between crafting drinks and saving lives.

Charlie Frisch has been with the American Red Cross for about a year, bringing with him 14 years of radio experience and several years in outdoor and alternative education. A New Yorker at heart who found his way to Asheville, Charlie is deeply passionate about community resilience and education. As a Red Cross representative, he works endlessly to inform and inspire others to donate blood and volunteer, helping to drive humanitarian aid and relief efforts far beyond local boundaries.

"When you think about the fact, and this is staggering, that only 3% of folks donate blood… that shortage starts to make sense." ~Charlie Firsch

Today on Consuming the Craft:

·     The American Red Cross does much more than just blood drives; they provide lifeguard, CPR, and first aid training, disaster relief, and support for veterans.

·     Only 3% of Americans regularly donate blood, leading to a perpetual shortage both locally in Western North Carolina and nationwide.

·     Blood donations are critical because blood can only be stored for 42 days before it must be used.

·     The process of donating blood is now quick (about 40 minutes), virtually painless, and highly efficient thanks to skilled professionals.

·     Power Red donations allow eligible donors to give a concentrated amount of red blood cells using a smaller needle, making the experience even easier.

·     Donors receive information on their blood type, blood pressure, hemoglobin, and even where their blood ends up being used—all via the Red Cross app.

·     Anyone in good health, aged 17+ (or 16 with parental consent), can donate, and Power Red requires certain height and weight minimums.

·     Interested individuals and organizations can volunteer with or host blood drives through the Red Cross, increasing their community impact.

Contact Charlie Frisch and Red Cross Resources:

Red Cross website: redcross.org

Red Cross Blood Donor App: Download to schedule appointments, track your donations, and receive updates on your blood's journey

Red Cross Asheville Donation Center: 100 Edgewood, West Asheville (off Merriman)

To volunteer or set up a blood drive: Visit redcross.org and fill out a contact form, Charlie or a team member will reach out within 24 hours

Resources Mentioned:

• Red Cross Blood Donor App

• Craft Beverage Institute of the Southeast

• Hemocytometer (used for both blood and brewing science)

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 | GooglePlay

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.

In today’s episode, I sat down with Greg Hill, a longtime cider maker at Urban Orchard Cidery and a dedicated adjunct instructor in the brewing program here in Asheville. Greg is wrapping up his PhD work while guiding Urban Orchard through an incredibly tough year—one marked by supply challenges, wild weather events, and a major orchard fire. Together, we dove into his ongoing dissertation about workforce development and experiential learning in the brewing and beverage industries, and what it truly takes to prepare students for a successful career in craft beverage production.

Greg Hill is a graduate of the AB Tech Brewing, Distillation, and Fermentation program, and he’s now in his twelfth year at Urban Orchard Cidery. As a key educator in beverage management and microbiology, Greg brings a wealth of real-world knowledge, blending hands-on experience with academic rigor. Outside of work, he’s a stadium-hopping football fan with broader plans for worldwide sports adventures, and a seeker of new and unusual flavor experiences.

"I wanted to put a bunch of flair in there, make it all pretty and nice, and it’s really just idiot proof. Repetitive. So you’re saying I am doing this. This is why I’m doing this. I’m going to do this again. And then this is why I’m doing this.” ~Greg Hill

Today on Consuming the Craft:

·     Experiential learning and hands-on practice are crucial components for real career readiness in the craft beverage industry.

·     Greg’s PhD research has shifted from standardizing education to focusing on how beverage programs prepare students for the real-world workforce.

·     Practical education, like troubleshooting and working directly with equipment, is just as valuable as classroom theory.

·     Urban Orchard Cidery faced major challenges over the past year, including hurricane aftermath, a devastating orchard fire, and a hailstorm that damaged crops.

·     Loyal customers, especially fellow local businesses like Highland Brewing, played a significant role in Urban Orchard’s recovery.

·     Cider isn’t just for drinking; it can also be a creative ingredient in cooking and cocktails, especially during fall.

·     The craft beverage landscape continues to evolve, and keeping up means constant adaptation and diversification, as seen in new products and global influences.

·     Despite the doom and gloom in parts of the beverage industry, cideries like Urban Orchard are finding ways to persevere and grow, demonstrating the resilience of the craft community.

Contact for Greg Hill:

Urban Orchard Cidery: https://www.urbanorchardcider.com/

For educational inquiries at AB Tech Brewing, Distillation, and Fermentation: https://www.abtech.edu/programs/academic/ab-tech-craft-beverage-institute-brewing-distillation-fermentation

Resources Mentioned:

o  Urban Orchard Cidery

o  Highland Brewing Company

o  New Belgium Brewing Company (for pilot system donation)

o  AB Tech Brewing, Distillation, and Fermentation Program

o  Diablo cider from Urban Orchard

o  Agua de Bolivia herbal liqueur

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 | GooglePlay

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.

Today on Consuming the Craft, I welcomed back Jeff Frisbee from Addison Farms, a returning guest and the driving force behind one of our region’s finest family-run wineries. We caught up over a glass of wine—okay, maybe more than one glass—while sharing laughs about the unique problems that accompany running a vineyard, especially as harvest season approaches. From creative deer deterrent tactics to the intense workdays of grape picking and pressing, we dove into the realities, challenges, and joys of small-scale winemaking. Jeff also gave me a fascinating wine-mead blend to distill for student projects, sparking a discussion about fermentation, distillation, and the pursuit of crafting something truly unique.

Jeff is the owner and winemaker at Addison Farms, a limited production winery nestled in the rolling hills of Western North Carolina. Hailing from a background rooted deeply in local agriculture, he and his family have worked tirelessly to not only keep the farm in the family but also to evolve it into a celebrated destination for wine lovers. Jeff’s ethos centers on stewardship of the land, a commitment to quality, and a willingness to experiment—all grounded in a love for community and a touch of self-deprecating humor.

“This time of year, we have to stop worrying about esthetics and start worrying about practicality—because the deer can decimate very quickly.” ~Jeff Frisbee

Today on Consuming the Craft:

·     Addison Farms’ 2023 and 2024 red wines are still in barrel, while their whites have already been released and are almost sold out.

·     The fruit from the past couple of years has been fantastic, and prospects for the coming harvest look strong—if the deer can be kept at bay.

·     Creative methods (wind socks, RVs, noise makers) are essential for deterring wildlife and protecting the vineyard’s livelihood.

·     Harvest days are long and intense, starting early in the morning, featuring manual grape picking and immediate processing.

·     As a “limited production winery,” Addison Farms operates smaller than most and relies heavily on family and community help.

·     Consistent fermentation is a key to quality, especially when annual crop conditions can vary drastically.

·     Jeff donates wine and mead blends to support student distilling projects, believing in the value of experimentation and education.

·     Protecting farmland is at the core of Jeff’s mission—keeping agricultural spaces safe from development is a personal and community priority.

Guest Contact:

Jeff at Addison Farms

 Website: addisonfarms.net

 In-person: 4005 New Leicester Hwy, Leicester, NC 28748 (Open Thursday–Sunday, 2–7 PM; Saturday tours at 2 PM)

Resources Mentioned:

·     Addison Farms Vineyards

·     Student distillation projects at AB Tech

·     Bas Armagnac (as a tasting and discussion point) • Madeira and its historical estufagem process

Stop by Addison Farms, lend a hand, or join Jeff for a tour—you’ll get a real taste of North Carolina’s agricultural legacy, and maybe even a story or two you won’t hear anywhere else.

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 | GooglePlay

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.