Consuming the Craft

Today, on Consuming the Craft, I had an insightful conversation with the head brewer of Yeehaw Brewing Company, Dan Rowe. We walked through his journey in the brewing industry, from his time at Dogfish Head to Heavy Seas to Yeehaw Brewing. Dan detailed their practical challenges, particularly with cold storage during peak months, and how they're adapting through innovation and expansion. We chewed over the craft of whiskey tasting ...

Today on Consuming the Craft, I enjoyed sitting down with Karis Roberts from the Asheville Brewers Alliance. We explore the ever-expanding world of craft beverages, delving into the diversification of offerings, including hard seltzers, non-alcoholic options, natural wines, meads, and hop waters.

Karis Roberts has been involved with the Asheville Brewers Alliance for about a year and has hit the ground running in her role. She is pa...

In today's episode, I sat down with Jared Resnick, one of the founders of Precision Fermentation. We delved into the world of precision fermentation and how their company is revolutionizing data collection and analysis in the fermentation industry. Jared shared insights into the technology behind their system and how it provides real-time data to optimize fermentation processes, improve product consistency, and enhance quality cont...

Today, on Consuming the Craft, I was absolutely thrilled to chat with the innovative Sara Stender Delaney, who shook up the beverage scene with her inspiring caffeine-free spritzers. We navigated the complexities of marketing a new niche in the drink aisle and unraveled how her creations cater to an evolving demographic seeking health-conscious alternatives to soda and alcohol. Sara's entrepreneurial spirit and commitment to consum...

In today's episode, I had the pleasure of sitting down with the CEO of Inbox Beverage Company, Mr. Max Fann. We delved into the exciting world of container breweries, wineries, distilleries, and cideries. Max shared his vision and success stories of transforming shipping containers into functional and stylish beverage establishments. They have already deployed some of these containers, including a 20-foot cold box for a brewery in...

Everyone has filtration problems, so it’s a blessing that folks like Stephen Daniels and the people of FILTROX innovate filtration technologies for the beverage industry. Stephen currently serves as the Business Development and Sales Manager at FILTROX, where he has been working since 2014. He began his career at FILTROX as a sales manager, then later served as a senior application engineer before accepting his current post. Steph...

In today's episode, we have a special guest joining us, Brodie Levadnuk from ZolaTerra. Brodie is the creator of the ZolaTerra product line, which offers plant-based, biodegradable, and safe-to-use cleaning solutions. With a passion for cleanliness and a keen eye for detail, Brodie is here to discuss some common pet peeves when it comes to glassware and how ZolaTerra's innovative product, the Smudge Eraser, can solve these issues. ...

In a competitive space like the liquor and spirits industry, it’s almost impossible to come up with a name for your business. So, Michael McGeary—who holds a Bachelor’s degree in Philosophy from Colorado College—drew inspiration from the ideals he aspires to: he looked at Aristotle and his eudaimonia, the principle of living well and finding meaning in life. Thus, Euda Wine was born. Alongside his wife, Abi, Michael runs Euda Wine...

Many philosophers are linked to wine, but Michael McGeary isn’t simply “linked” to wine—he’s a winemaker extraordinaire and the owner of Euda Wine, where he crafts minimal intervention wines. After graduating with a Bachelor’s degree in Philosophy from Colorado College, Michael moved to Aspen, Colorado, where he found his love of wine while working in restaurants. He further pursued his passion for winemaking by getting a post-bac...

In this episode, Puff is joined by Matt Beck, a first-year student at the Craft Beverage Institute. Matt, a former military man with 28 years of service, decided to transition into a completely different field after retirement. With a passion for craft beer and coffee, Matt discovered the AB Tech program and was immediately drawn to its detailed curriculum and hands-on approach. Despite having no brewing experience, Matt jumped rig...

Karis Roberts is the executive director of the Asheville Brewers Alliance. They have been instrumental in the success of Asheville Beer Week, particularly the opening event. Karis has also collaborated with Mercy Urgent Care to provide affordable healthcare options for members of the alliance, including small businesses and professionals in the industry. She is passionate about promoting sustainable and fun events in the craft be...

On this episode of Consuming the Craft Podcast, Puff, and John Lyda discuss the upcoming season and the new group of students starting in the fall. They also talk about the program's 10th anniversary and reminisce about how time has flown by. The conversation takes an unexpected turn when they mention pumpkin season, but they clarify that they are not referring to pumpkin-flavored drinks or desserts. Puff shares an interesting anec...

Greg Hill is the Head Cider Maker and Production Director at the Urban Orchard Co. in Asheville and one of the first graduates of the Craft Beverage Institute program. He is a lifelong learner who, armed with a Master’s in Training & Development, is pursuing a Doctorate in Education. A true stalwart of the craft beverage industry, Greg is passionate about elevating the quality of education for brewers through standardization. ...

In our studio, today is perhaps the most “specialist” of all the guests we’ve had so far on the podcast—my six-year-old daughter, Haley. She’s in this episode to do what we call Moo's Clues, a sensory analysis exercise on one of her favorite things in the whole world: milk!

In this special milk-tasting episode, Haley and I sample two types of white milk and two types of chocolate milk. We also explore flavor, smell, and taste and d...

In the brewing industry—and any industry, for that matter—safety comes first. But A-B Tech alumnus Jamie Reardon takes it a step further than that. To Jamie, to be mindful and prepared is to be safe. As a student of the Craft Beverage Institute of the Southeast program, he procured a job in maintenance at a large brewery south of Asheville (hint: we lovingly call it “Malt Disney” or “Brewj Mahal”). Add to that his background in th...

After over ten years of service as an environmental scientist, master maltster, and Certified Cicerone, Brent Manning has spent the past decade immersing himself in the world of craft malt. He is the co-founder of Riverbend Malt House, a company committed to making great malt for distillers and craft breweries. As the brains behind Riverbend Malt House, Brent has pretty much worn every hat in the business—from production and bookk...

“If no one’s told you that you can have a career path in something like brewing and distilling, go after it. No one can stop you—and there are people who want to help you succeed and achieve your dreams,” says Tony J. And he’s pretty much the embodiment of that piece of wisdom. Tony—a.k.a. Anthony Rahí Jaquez Moreno—holds a Master’s degree in Mechanical Engineering from the University of Nevada, Reno. After working as a patent engi...

Roman’s story is incredible, to say the least. He is an international student at AB Tech’s Craft Beverage Institute of the Southeast. Despite the challenges provided by differences in culture, language, and cost of living, he has produced a fantastic capstone beer. Roman is due to graduate soon and, equipped with a passion for quality control and attention to detail, we just know he’s on the road to making some of the best beer the...

Brian Loughrey knows what he’s saying when he talks about beer and the beer industry: before he became the Director of Business Development at TechniBlend, Inc./ ProBrew, Brian served in sales for brands such as Heineken, Goose Island, and Anheuser-Busch. He also worked for The Country Malt Group, where he expanded his knowledge and experience on operations. Today, as the Director of Business Development, Brian has become ProBrew’s...