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.

Today on Consuming the Craft, I’m joined by Dan Rowe, the head brewer at Yeehaw Brewing Company, who returns for his third appearance. We dive deep into the evolution and expansion of Yeehaw, from its origins a decade ago in Johnson City to its impressive reach across Tennessee, South Carolina, and beyond. Dan walks us through the complexities of scaling up production, adapting to fast-changing markets and regulations, and the behind-the-scenes work of launching high-profile collaborations like the Vols Lager with the University of Tennessee. We also explore how the brewery stays competitive through innovation—ranging from commissioning a state-of-the-art canning line to experimenting with non-alcoholic, CBD, and THC-infused beverages. Dan shares about his new venture into teaching at ETSU, where he’s helping mentor the next generation of brewers, and sheds light on Yeehaw’s upcoming projects, including a new Myrtle Beach taproom and an expanded presence in Virginia.

Dan Rowe is an accomplished brewer with over a decade of experience across several prominent breweries in the Southeast. Now the head brewer at Yeehaw Brewing Company, Dan oversees operations at their bustling Johnson City facility and coordinates distribution throughout the region. His expertise spans from recipe development and quality control to implementing new technology and expanding production capacity. Passionate about education and giving back to the industry, Dan also serves as an instructor at East Tennessee State University, sharing his knowledge with future beverage professionals.

"It's an ever-changing landscape, and beer’s not dead—there’s just more options and flavors now than ever before." ~Dan Rowe

Today on Consuming the Craft:

·     Yeehaw Brewing is celebrating its 10th anniversary and is rapidly expanding, recently increasing its distribution footprint into South Carolina, Virginia, and potentially Alabama.

·     Coordinating distribution and production across several states involves complicated logistics, especially with the different alcohol laws and paperwork from state to state.

·     The brewery recently upgraded to a 12-head rotary canning line, dramatically increasing efficiency and packaging quality, allowing for record-setting production days.

·     The Vols Lager, Yeehaw’s collaboration with the University of Tennessee, quickly became the company’s largest production undertaking, driving big growth and brand recognition.

·     Yeehaw is experimenting with low-dose, nano-emulsified THC and CBD seltzers, navigating the tricky regulatory, quality assurance, and consumer education challenges that come with new beverage categories.

·     Dan Rowe is playing an active role in brewing education, teaching at ETSU, and facilitating partnerships for student training in real-world brewing and distillation environments.

·     New outlets for Yeehaw are on the horizon, including a taproom in Myrtle Beach (partnered with Ole Smoky Moonshine) and a possible additional Tennessee location.

·     Maintaining high quality, streamlining recipes, and keeping grocery-friendly beers on shelves are central to Yeehaw’s strategy for sustainable growth.

Contact Dan Rowe:

·     Yeehaw Brewing Company: https://www.yeehawbrewing.com/

·     ETSU Brewing & Distillation Studies: https://www.etsu.edu/

Resources Mentioned:

·     Yeehaw Brewing Company and its new rotary canning line

·     Vols Lager, brewed in partnership with the University of Tennessee

·     East Tennessee State University Brewing and Distillation program

·     Tennessee Hills Brewstillery

·     Laird’s Apple Brandy (Distillery Permit #1)

·     Tennessee Stud Hard Cider

·     Old Smoky Moonshine

·     Broadway at the Beach (future Myrtle Beach taproom location)

·     McConnell Farms

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 had the pleasure of catching up with Seth Hewitt, brewing supervisor extraordinaire at Sierra Nevada Brewing Company. Fresh off a trip to Ireland, Seth dives into the sensory nuances between Guinness in its home country versus what we get stateside, the mystique behind Guinness’ global quality control, and some behind-the-scenes tales from his brewery tours. We also venture into the world of Irish whiskey, exploring Jameson’s unique blend of column and pot still techniques, and sample some Tolmore Dew together, picking apart its flavor notes. Seth shares his journey from environmental geology to craft beer, details how geography and terroir influence ingredients, and lets us in on his new passion project—Beer City Bouquets, which merges two worlds by arranging flowers in upcycled beer cans.

Seth Hewitt brings a wealth of hands-on brewing experience, creative passion, and a geologist’s eye for detail. Starting with a degree in environmental geology from Appalachian State, Seth’s curiosity and craftsmanship led him from Volcano research in Africa to homebrewing and then to professional roles at Howard Brewing, Lost Province, and ultimately Sierra Nevada. With nearly a decade at Sierra Nevada, he’s shaped beer production, developed new releases, and now blends his love for plants and beverages with his flower-farming side business. Always tinkering, Seth embodies the heart of craft brewing and creative entrepreneurship.

“All the breweries around the world are creating just a base beer, like a pale ale beer, as close as they can get to the original…then they use this essence of Guinness that is made all in Ireland and then shipped out.” ~ Seth Hewitt

Today on Consuming the Craft:

·     Guinness brewed in Ireland tastes notably less roasty compared to the American version, influenced by process and possibly local ingredients.

·     Guinness uses a system of concentrated “essence” produced in Ireland and shipped globally to ensure quality and consistency in foreign markets.

·     Nigeria is Guinness’s second-largest market outside Ireland, influenced by historical and economic factors.

·     Jameson Irish Whiskey combines both pot still and column still spirits, offering a distinct flavor profile depending on the blend.

·     Terroir—from soil to water availability—impacts the flavor of base ingredients such as barley, hops, and wood used in barrels and spirits.

·     Seth leveraged a degree in environmental geology and a lifelong passion for crafting into a brewing career, showing the unexpected pathways into beer.

·     Beer City Bouquets is Seth’s side project, where he crafts flower arrangements using upcycled beer cans, blending his two creative passions.

·     Craft brewing requires balancing ever-changing agricultural variables to maintain consistency in flagship beers, a true mix of art and science.

Resources Mentioned:

Jameson Distillery Tour Experience

Riverbend Malt House (barley malting and terroir project)

Sierra Nevada Brewing Company

Beer City Bouquets (Seth’s floral side business)

McConnell Farms (sponsor mentioned)

Connect with Seth Hewitt:

Sierra Nevada Brewing Company

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 two of the driving forces behind Green Man Brewing Company: Joe Summers, Managing Director, and Matt Peyton, Director of Brewing. We dove deep into the world of legacy beer styles, the ebb and flow of trends in the craft beer scene, and how Green Man keeps pivoting and thriving even as the industry gets more crowded and competitive. From war stories about hay-infused brews and pumpkin beers arriving way before the harvest, to the real-world logistics of steering a brewery battleship in the wake of ever-shifting consumer preferences, this conversation was packed with insight, laughs, and a couple of surprise bottles (including some soju in a plastic liter bottle). We explored everything from experimental IPAs to the comforting return of classic ESBs and sessionable lagers, not to mention what it will take to bring Asheville’s South Slope back to full vibrancy.

Joe Summers has nearly two decades of experience in the beverage industry, steering Green Man Brewing through thick and thin as Managing Director. Matt Peyton, whose background is in civil and environmental engineering, has spent almost every waking moment of the last twelve years climbing from delivery driver all the way up to Director of Brewing. Both are passionate advocates for beer brewed with balance, intention, and a healthy respect for tradition—even as they chase after the occasional trend or wacky adjunct.

"Brewery is not an F1 car, it's a battleship. And it takes a long time to turn it and move it in a direction." ~Matt Peyton

Today on Consuming the Craft:

·     Trends in the craft beer industry are cyclical; legacy beer styles, such as ESB, IPA, and Porter, are making a comeback as trends shift from fads to classics.

·     Steering a brewery toward a new trend requires years of planning, from label approval to production schedules; you can’t just pivot overnight.

·     The “haze craze” and IPA experimentation are still very much alive, but there’s growing consumer interest in sessionable, lower-ABV beers and clean lagers.

·     Legacy brands, dependable classics consumers know and trust, help breweries stay resilient when distributors prioritize trendier items like hard seltzers.

·     Economic uncertainty means more people are reaching for tried-and-true classic beers, rather than taking a chance on expensive new releases.

·     The Asheville craft scene is recovering after a tough year, and both breweries and locals are eager to welcome back visitors and celebrate a return to normal.

·     Experimentation isn’t dead, surprise tastings during the conversation included a robust Armagnac and a surprisingly smooth (and subtle) Korean soju.

·     Food, beer, and community remain at the heart of what breweries like Green Man do, whether its chili made with porter or a scotch egg and a pint at Jack the Wood.

Contact Green Man Brewing Company:

Website: https://www.greenmanbrewery.com/

Locations: 27 Buxton Ave, Asheville, NC (plus additional taproom info online)

Resources Mentioned:

Green Man Brewing Company beers: ESB, Porter, Damn Fine Pilsner (currently on draft)

East Village Grill (offering Green Man’s “Easy Drinking Pills”)

Sierra Nevada Brewing (new pilsner noted for excellence)

McConnell Farms

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 had the privilege of sitting down with Dr. John Gossett, president of Asheville Buncombe Technical Community College, to mark his five-year anniversary leading the institution. Together, we took a candid look at how education, especially at the community college level, has evolved in response to hurricanes, pandemics, technological disruptions, and shifting attitudes about the value of a college credential. Our conversation ranged from the challenges of outdated bureaucracy and the importance of hands-on education to the ever-growing need to align what we teach with what employers and students actually want, including industry certifications, apprenticeships, and practical experience. We also dug into the boom in the craft beverage industry—including non-alcoholic and specialty drinks—and what the changing tastes and job market mean for our students and programs. And, as always, there was time for a thoughtful toast, a few laughs, and some great Scotch.

Dr. John Gossett has dedicated nearly forty years to advancing education, with a career that began in the classroom and led him through the ranks to his current role as president of AB Tech. He is recognized for championing hands-on learning, building resilient and student-focused pathways, and forging deep connections with local employers to ensure education is relevant and impactful. His vision centers on community colleges as engines for transformation—not just academic but personal and regional—and he remains committed to making education more accessible, modern, and in tune with our rapidly changing world.

"You're not gonna find AI coming in and fixing your plumbing, rewiring your house."

Today on Consuming the Craft:

·     The future of community colleges depends on adaptability, aligning programs with the actual needs of industries and students, and being open to new models of credentialing, such as the certificates offered by technology companies.

·     Hands-on, skilled trades remain stable and lucrative career paths, with the added benefit of being relatively resilient to automation and artificial intelligence.

·     AB Tech continues to break down the outdated stigma around community colleges, showing that its graduates go on to meaningful, high-paying local jobs and leadership roles.

·     Bureaucracy and red tape—from excessive paperwork to inflexible credential rules—are real barriers that educators must address to better serve tomorrow's students.

·     Apprenticeships and partnerships with industry are crucial, as they provide students with practical experience, foster employee loyalty, and strengthen the regional workforce.

·     The craft beverage field is evolving rapidly, with a growing interest in non-alcoholic products, seltzers, CBD/THC-infused drinks, and specialty teas, expanding the range of skills the college must teach.

·     Data-driven, personalized student pathways—using insights similar to online retailers—could revolutionize how students find, select, and complete their educational journeys.

·     Education must emphasize both practical, work-ready skills and the soft skills of communication, critical thinking, and adapting to change, especially in a post-pandemic world.

·      

Contact for Dr. John Gossett:

Email: [email protected]

Asheville Buncombe Technical Community College: abtech.edu

Resources Mentioned:

Craft Beverage Institute of the Southeast at AB Tech

McConnell Farms

UC Davis (brewing and beverage science)

Siebel Institute

Western Governors University

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.