Carolina Brew Scene - Fall 2017

CAROLINA

BREW SCENE FALL 2017 Featuring

The Best in Brewing Including your choices for

Best Brewery, Beer, Beard, & more

Best of the

East

COMPLIMENTARY

Proudly Distributed in Eastern NC

by City Beverage Company, Inc.

(252) 330-5539 | Elizabeth City, NC www.citybeverageco.com

2 | Carolina Brew Scene |

| Fall 2017

3623 Legion Rd, Hope Mills, NC

(910) 426-2537 dirtbagales.com

10 Craft Beers on Tap and Growlers To Go!

6404 Amsterdam Way, Wilmington, NC

Enjoy your favorite

CLEAN BEER 7211 Market Street, Wilmington, NC Featuring

Sour

In the beautiful setting of

THE

LIVE MUSIC & FOOD TRUCKS

BARN Fall 2017 | Carolina Brew Scene |

|3

4 | Carolina Brew Scene |

| Fall 2017

What’s Brewing?

ingredients

50

The road runs both ways Best Brewery Winner 217 Brew Works discusses the Best Beer Winner.

Atmosphere & music - this place has the best of both As far as brewing festivals go, this one takes the cake The brewer’s choice for staying stocked Grab a bottle or six from all over the world

Keeping craft microbrews on the tap with a delicious meal Beer, festivals, food trucks - this one is the top pick This town knows beer - let’s take a trip and find out why This Homebrew Club is the one to join

52

Does the beard make the man a better brewer? It’s quite possible.

Ales from the Crypt The family that brews together, stays together New Bern’s best kept secret is hidden in plain sight Documenting the journey of relocating a brewery Best Brewery? Here’s their take.

All it took was a 6 pack What I’ve learned along the way Second time’s the charm!

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58

Dickinson Avenue Public House 703 Dickinson Ave

Christy’s Euro Pub

Jarvis Street Bottle Shop

301 S. Jarvis St 252.758.2774

211 S. Jarvis St 252.364.2840

christyseuropub.com

jarvisstreetbottleshop.com

TUESDAYS Oyster Night & $1 off all drafts

$7 DAILY SPECIALS

20% OFF GROWLER FILL WITH 1ST PURCHASE

WEDNESDAYS Half Price Draft Flights

TUESDAYS Open Mic SUNDAYS Live Music

252.689.6388 daphousenc.com

THURSDAYS Half Price Wine Bottles 6 | Carolina Brew Scene |

| Fall 2017

DAILY SPECIALS & DISCOUNTS Take Your Receipt to the Pub for 10% off an App or Entree

Staff Draft

Carolina Brew Scene Staff, Credits, & Contributions Publisher Mark Wilson

Editor

Jeff Herrin

Content & Photography Corey Davis Amelia Harper Lewis Smith Philip Sayblack Dave Tollefsen Glenn Cutler Lindell John Kay Sarah Louya Alan Campbell Trevor Normile Don Rowell Paul McDermott Lili Bacon Karen A. Mann Mahalia Breen

Advertising Bryan Wilson Lewis Smith

Design & Layout Becky Wetherington

Contact

bwilson@rmtelegram.com lsmith@rmtelegram.com

carolinabrewscene.com On The Cover

Photography by Sarah Louya

The Road Runs Both Ways Well friends, here we are at last! Get ready to meet the winners of our first annual Best of the East voting, decided on by you, the readers of our magazine and our website. We’re super-stoked for you to see them, and we don’t doubt that those of you who voted for them will be proud they’re getting noticed at last, and those of you who didn’t know these places will be making plans for a visit very soon.

This was quite an experience, and we learned a lot in the undertaking. We went to places and talked to people that when we set up the voting we either barely knew or didn’t at all. In a very real sense, this was your contest, good readers—you pointed the way to these places and people, and you shone a light on these people and places, these stories, these beers, and yes, even the beards.

This issue is the record of that journey, and we went there together. We’ve always wanted BrewScene to be a line of communication—for craft beer, for Eastern NC, for the whole state, and for the world outside, if we get that far. Communication, good communication, runs two ways—from us to you, and from you to us.

This issue, more than most, is us communicating.

We pride ourselves here at BrewScene on showing our readers, new and old, wherever they are, the places and parts of Eastern NC they might not know.

It does our hearts good to think that that road goes both ways, and you folks can show us a thing or two as well.

After all—it’s your magazine, too.

Carolina Brew Scene is a publication of the Rocky Mount Telegram and Cooke Communications North Carolina. Contents may not be reproduced without the consent of the publisher.

Bryan Wilson Fall 2017 | Carolina Brew Scene |

Lewis Smith |7

Tarboro Brewing Company 526 N Main St, Tarboro

252.563.6522

Rocky Mount Mills Campus

8 | Carolina Brew Scene |

| Fall 2017

Fall 2017 | Carolina Brew Scene |

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BEST

OF THE

EAST

BEST BREWERY

A

fter years of homebrewing in the family garage, Larry Lane convinced his wife, Cheryl, to join the cause.

What happened after that was the formation in 2013 of a craft brewery called Double Barley Brewing in Smithfield, featuring a taproom, a beer garden and weekly tours at a renovated facility at 3174 US-70 in Johnston County.

“We wrote the business plan, raised money, and found our ideal location,” Cheryl Lane said. “We have an 11,000square-foot facility with a 20-barrel brewhouse.”

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BY COREY DAVIS

The brewery’s sustained success over the past five years has resulted in Double Barley Brewing being named winner of Carolina Brew Scene’s Best Brewery category, as selected by readers of the magazine.

“We are a family- and friend-owned and operated brewery with deep roots in Eastern North Carolina,” Cheryl Lane said. “Both of us are born, bred and brewed in Eastern North Carolina. That’s why it means so much to us to receive this distinction. We pride ourselves with our Southern hospitality.”

After receiving a home brew kit for | Fall 2017

his 40th birthday, Cheryl Lane said, her husband of 24 years began brewing as what she described as a “mad scientist.”

“He created all kinds of recipes,” she said. “That was the beginning, and our garage was the brewery and bar, the dining room was the fermentation area and the office was our cellar. It truly took over our life.”

Double Barley Brewing prides itself in the consistency and quality of its beers.

The brewery uses quality ingredients as found in Double Barley’s variety of craft beers, including the whole Madagascar Bourbon Vanilla beans, pumpkin puree

DOUBLE BARLEY BREWING

from Burch Farms in Faison, cold brewed coffee concentrate from Full Bloom Roasters and even aging in beers like Trey Herring’s Carolina Bourbon barrels and Biltmore Wine barrels.

While Double Barley focuses on four or five core beers, the craft brewery isn’t afraid of experimenting. Double Barley recently brewed its first collection of beer with Southern Pines Brewing called 95 South, which is a 9.5 percent alcohol by volume New England style IPA that was heavily hopped during late stages of fermentation and dry hopped.

Cheryl Lane estimated Double Barley

will finish this year with around 3,000 barrels, and targeting 4,500 barrels for 2018. The craft brewery recently moved its core beers and fall seasonal, Gourd Rocker, into 12 ounce bottles and plans on moving most of its other seasonal and special releases into the same format.

The craft brewery has confidence that Eastern North Carolina has a great untapped market of craft beer drinkers waiting to be converted with the right beer.

“The key is keeping quality high, while providing an amazing variety of styles, flavors and ingredients,” Lane Fall 2017 | Carolina Brew Scene |

said. “We were fortunate to have our third beer dinner with The Chef & The Farmer in Kinston recently and the positive reception to craft beer and the pairing with amazing food is always a good sign.”

FINALISTS: 217 BREW WORKS (WILSON, NC) KOI POND BREWING COMPANY (ROCKY MOUNT, NC) | 11

BEST

OF THE

EAST

BEST BEER

A

ll throughout human history, poets, philosophers, prophets, shamans, gurus, preachers, comedians, popes, cab drivers and hairdressers have speculated about the meaning of life.

It’s been found in a beer brewed in downtown Wilson.

The Meaning of Life – tapped by readers of Carolina Brew Scene as this year’s Best Beer – is one of a dozen flagship beers of 217 Brew Works, a community brewery which opened its doors in historic downtown Wilson last year.

Head brewer John Kater first brewed The Meaning Of Life in small batches while he was completing his Master of Brewing and Fermentation Degree at the University of California-Davis, in the late 1990s.

“Loving the work in crafting great beer and the joy of sharing it with everyone is the basis of our brewery and the genesis of our all our brews,” said Tom Curran, owner of 217 Brew Works.

12 | Carolina Brew Scene |

BY LINDELL JOHN KAY

The Meaning of Life is complex and so is the beer named after it. A little bit sweet, a little bit bitter, the beer is rich and fulfilling, Curran said.

“It can spur lively conversation as easily as it does pensive contemplation,” Curran said. “It’s delicious. It’s a beer.”

Kater spent years perfecting the recipe. The Meaning of Life, a pensive red ale, is made from a blend of eight malts and four hops. It’s one of the most different beers in the world.

The Meaning of Life is elegantly balanced complexity, having many subtle characters, but none overwhelming.

Due to its incomparable complexity, the first sip differs from the last, as taste receptors become saturated; a new flavor comes to the fore. Like a fine wine, this ale is designed to cleanse the palate, bestowing a lovely synergy with food. A rich brick-red color, a lingering cream-colored head, and a delicate floral bouquet add to this delightful sensory experience.

Kater is a lifelong fan of English history and literature so the names and | Fall 2017

logos for 217 Brew Works’ flagship beers are steeped in the Old English tradition. The brewery has embraced this noble era in its mission and goal of providing a warm and inviting sense of community both in its space and its beers.

The essence of the concept of Meaning of Life is to stop, contemplate, and consider what it might be, and what better way than with a finely crafted English ale, Curran said.

The Meaning of Life has long been a winner: The beer won the bronze medal at the 1998 World Beer Championship for red amber ales.

FINALISTS: THRILLA IN VANILLA (DOUBLE BARLEY BREWING, SMITHFIELD, NC) BLAIR’S BREAKFAST STOUT (WILMINGTON BREWING COMPANY, WILMINGTON, NC)

THE MEANING

OF

LIFE, 217 BREW WORKS

Fall 2017 | Carolina Brew Scene |

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NOW OPEN

252-332-6844

THANK YOU

for cheering us on in the 2017 season.

See you in 2018!

Keep checking CapeFearRollerGirls.com for the latest news!

14 | Carolina Brew Scene |

| Fall 2017

CELEBRATING OUR FIRST YEAR ON NOVEMBER 4 TH 2017 AT THE VOLLIS SIMPSON WHIRLIGIG PARK AND THE 2017 WHIRLIGIG FESTIVAL.

BEST BEER MEANING OF LIFE

BEST BREWERY

217 BREW WORKS WEEKLY EVENTS OPEN MIC NIGHT - EVERY MONDAY NIGHT WILSON BEER RUNNERS AND DART NIGHT - EVERY WEDNESDAY DOWNTOWN PALS DOG WALK AND TRIVIA - EVERY THURSDAY LIVE MUSIC AND FOOD TRUCK - EVERY OTHER FRIDAY AND SATURDAY POT LUCK - FIRST SUNDAY OF EVERY MONTH

RESERVE 217 BREW WORKS FOR YOUR NEXT PRIVATE EVENT. WE HAVE HOSTED WEDDINGS, OFFICE AND HOLIDAY PARTIES, AND BIRTHDAYS. CALL OR VISIT US FOR MORE INFORMATION.

TAPROOM HOURS

Located at: 217 South Street, Wilson, NC

Open Weekdays (except Tuesday) from 4 pm till 10 pm Saturday Noon till 10 pm Sunday Noon till 8 pm.

(across from the Vollis Simpson Whirligig Park)

follow us on Facebook for updated events and hours

PHONE: 252-991-6959

Visit our websire: 217brewworks.com

Fall 2017 | Carolina Brew Scene |

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BEST

OF THE

EAST

BEST ATMOSPHERE & LIVE MUSIC

T

hough Ace’s Ale House has been open only a few months, it is already attracting great musicians from across the state with its intimate vibe and great atmosphere.

Voted Best Live Music in the Area by readers of Carolina Brew Scene magazine, Ace’s Ale House is located at 3710 Peppermill Drive Suite B in Wilson and only offers seating for about 37 customers.

However, co-owner Stephen Davis said this small venue feel is just what makes the music special.

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BY STAFF REPORTS

“Some musicians prefer to play in intimate venues like this because they get a better connection with the audience,” Davis said. “Some of them actually like to preview their material here so they can gauge audience reaction.”

The audience seems to like the setting, too, Davis said.

“People love feeling that they have exclusive access,” Davis said.

“However, I suggest people come early. Music starts at 7 and we operate on a first come-first served basis.” | Fall 2017

Davis said they seek some acts out for themselves and book others that call them. However, word about the place has spread through social media and advertising in Carolina Brew Scene magazine.

BEST ATMOSPHERE FINALISTS: THE FLYING SHAMROCK IRISH PUB (GOLDSBORO, NC) WRIGHTSVILLE BEACH BREWERY (WILMINGTON, NC)

ACE’S ALE HOUSE

Aces Ale House, which opened in April, already has acts booked up for Fridays and Saturdays until January.

“I am a music lover. I know bands and I know how people react to them. We have had great acts here from the beginning, but word has spread and we are attracting some great performers who are contacting us,” Davis said. “Faith Bardill recently called us and asked to perform.”

Bardill, who is from Sanford, is the 2016 Carolina Music Awards

Country Female Artist of the Year and the 2015 Carolina Music Awards Teen Artist of the Year.

Davis said Ace’s Ale House offers a wide variety of entertainment including country, classic rock, Southern rock, bluegrass and hits from past decades. However, the acts that have gotten the biggest reaction so far include Still Standing, Take Cover, Matty Begs, The Balter Brothers and local talent Chet Nichols and Mike Hart.

Davis said he feels there is a strong correlation between craft Fall 2017 | Carolina Brew Scene |

beer drinkers and live music.

“Craft beer drinkers are willing to travel to experience new brews and they are often exposed to a lot of new music in the process. Here they get both,” Davis said.

BEST LIVE MUSIC FINALISTS:

THE FLYING SHAMROCK IRISH PUB (GOLDSBORO, NC) WRIGHTSVILLE BEACH BREWERY (WILMINGTON, NC) | 17

BEST

OF THE

EAST

BEST BEER FESTIVAL

R

eaders of Carolina Brew Scene commended Lighthouse Beer and Wine for hosting the Best Beer Festival this year, but it really offers two back-to-back festivals each year.

On Saturday, Oct. 28, Lighthouse Beer in Wine in Wilmington planned to present its 16th annual Carousel Center Beer and Wine Festival which helps raise money for the Carousel Center, a Wilmington-based nonprofit group that supports the needs of abused children.

“We have raised over $300,000 for 18 | Carolina Brew Scene |

STAFF REPORTS

the Carousel Center so far with these festivals,” said Dmitri Brown, manager of Lighthouse Beer and Wine and coorganizer of this year’s festival. The festival creator and founder of Lighthouse Beer and Wine is Jason Adams.

The festival has drawn roughly 5,000 participants in recent years as roughly 95 breweries gather at Waterfront Park in Wilmington to offer samples of more than 400 different beers. Wineries also present samples at the festival.

For $40, participants get a tasting cup and can sample as much beer as | Fall 2017

they can “safely taste” from noon to 5 p.m. Oct. 28. For $55, participants get a VIP ticket, which allows entry an hour earlier.

But on Oct. 27, Lighthouse Beer and Wine offers a unique festival experience at its Voracious and Rare Beer Festival, which is in its sixth year and is usually a sell-out event. The event is limited to 450 participants who enjoy 60 handpicked brews on the deck of the U.S.S. North Carolina battleship. This year, the $75 price tag will include food from one of three food trucks and live

LIGHTHOUSE BEER FESTIVAL

entertainment.

Brown said music contributes to making a great festival experience.

Driskill will be performing at the Voracious and Rare Beer Festival and both Driskill and Rayland Baxter will perform at the Oct. 28 festival.

“The key to a great beer festival is a good selection and variety of beers, good organization and a great atmosphere.

Our riverfront location really makes this special. And good music really adds to everything. Otherwise, people are just walking around aimlessly,” Brown said.

Brown said Wilmington’s location also attracts great people to the event, which has grown each year.

“Our festival is also unique because our great location attracts representation from great breweries. People can often meet brewery owners from across the country. We have even had the owner of Coronada attend,” Brown said. “Some people use this festival as a reunion point and so we draw in people from as far away as Europe.”

FINALISTS: KOICHELLA/PONDAPALOOZA (ROCKY MOUNT, NC) 3 EAGLES BEER FESTIVAL (GOLDSBORO, NC)

Fall 2017 | Carolina Brew Scene |

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Come See What’s Brewing!

#d urnaro ow ownt un nt d

HistoricDowntownWilson.com 20 | Carolina Brew Scene |

| Fall 2017

13+ IRONCLAD BEERS BREWED ON-SITE Book your event at this unique Downtown Wilmington venue Comfortably holds more than 400 guests - No venue fees

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The Three Eagles Rotary Club - Goldsboro would like to thank Carolina Brew Scene and its readers for recgonizing the Three Eagles Beer Festival as a Finalist in the 2017 Best of the East Beer Festival category.

The 2018 Three Eagles Beer Festival will be Saturday, May 5, 2018.

Follow the 2018 Three Eagles Beer Festival on Facebook and on our website: www.ThreeEaglesBeer.com

Fall 2017 | Carolina Brew Scene |

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BEST

OF THE

EAST

BEST HOMEBREW SUPPLY STORE

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| Fall 2017

WILMINGTON HOMEBREW SUPPLY

W

ilmington, North Carolina, is known for a lot of things – it is home to the University of North Carolina-Wilmington, the USS North Carolina and one of the state’s biggest ports. It is also home to Wilmington Homebrew supply, named the Best Place For Homebrew Supplies by readers of Carolina Brew Scene magazine.

The still very young homebrew supply store is very quickly making a

BY PHILIP SAYBLACK

name for itself, not just in Wilmington but across the state. The store, opened in 2012 by owner/operator John Savard and Michelle Savard, offers doit-yourself home brewers not only beer kits, but wine kits, too. It also offers home brewers everything they need to do their own home brewing, including dry and wet yeast, air locks, kettles, cleaners and sanitizers and much more.

John Savard said keeping the store

stocked with a wide array of items for brewers of all levels of experience is one of the store’s strong points.

“We stock the shop with absolutely everything we can,” Savard said.

“Everything a beginner would want, to all-grain equipment, kegging equipment, and more advanced items for the more advanced brewer.”

Beginning brewers have no reason to be nervous when they come into the store, he said, because the staff offers step-by-step instruction on getting started. The store also stages free brewing demonstrations on the first Saturday of each month at 11:30 a.m. and even shares all of its brewery recipes with home brewers.

While Wilmington Homebrew Supply has only been in business since 2012, Savard said he has seen the city’s brewing landscape change dramatically.

The change points toward a growing focus on brewing, he said.

“When we started in 2012, there was only Front Street Brewery. Now there is a growing and flourishing beer scene,” Savard said. “We are thrilled to be a part of it as a homebrew shop, a brewery and taproom.”

The store has plans to expand its brewery. Savard credits Wilmington’s homebrew community for its support of the store, saying it played a direct part in the store’s continued growth and success.

More information on Wilmington Homebrew Supply is available online at http://wilmingtonhomebrew.com.

FINALISTS:

GOLDSBORO BREW WORKS (GOLDSBORO, NC) BRUTOPIA (NEW BERN, NC) Fall 2017 | Carolina Brew Scene |

| 23

BEST

OF THE

EAST

BEST BOTTLE SHOP WINNER

A

bottle shop established in the Triangle has helped in the redevelopment of the Rocky Mount Mills.

Ramblers Rocky Mount, owned by Justin and Brittany Tipper, opened its second bottle shop location in Rocky

24 | Carolina Brew Scene |

BY COREY DAVIS

Mount earlier this year after starting its first bottle shop in downtown Durham in 2015. Ramblers is located at what once was an old carpenter shop at the Mills, while occupying 1,200 square feet of space adjacent to Nash Community College’s 360 | Fall 2017

Degree Brewer Program facility.

Ramblers features more than 250 types of beer, and more than 100 varieties of wine coming from areas like the West Coast, South America, Europe, rotating taps and house wines by the glass. Ramblers also allows people

RAMBLERS ROCKY MOUNT

to come in and grab a case of craft beer or a bottle of wine to go.

Ramblers has been named Best Bottle Shop, as selected by readers of Carolina Brew Scene magazine. The shop’s success is largely owed to its great staff, great selection of in-season beer and a welcoming environment where customers are able to enjoy a cold beer, according to Justin Tipper.

“We’re honored and thrilled to be selected,” he said. “We know there’s a lot of great stores out there providing quality beer. We appreciate the support from the community and want to continue doing good things for the Eastern North Carolina region.”

Ramblers goes about curating a wide selection by choosing the best products from each brewery that showcases its strong work, Tipper said.

“Basically, it comes down to trying a lot of products,” he said.

Under a North Carolina law, breweries that produce more than 25,000 barrels of beer annually are required to sign a contract with a distributor, which serves as a middleman handling delivery and sales. For many years, craft breweries and wholesale distributors were on opposite ends of the longtime distribution law.

Tippers said working with distributors or dealing with breweries directly both have their advantages.

“Each has their place in the world of craft beer,” he said. “North Carolina is able to get a lot of great, out-of-state breweries due to distribution and obviously we have amazing local brewed beers here, as well. We would choose both since each place has its own individual portfolio.”

There is an important element a good Fall 2017 | Carolina Brew Scene |

bottle shop must do to keep people interested in craft beer, Tipper added.

“It’s crucial to make sure you’re keeping up with the changing taste buds of the people drinking it,” he said.

Ramblers Rocky Mount is excited about the continuing revival of the Rocky Mount Mills and the positive momentum happening in the local economy.

“Things are going well and we’re ready to see what the future holds with the growth of the city,” Tipper said.

FINALISTS: WELL TRAVELLED BEER (GOLDSBORO, NC) TAPPED (GREENVILLE, NC) | 25

Turner’s High Moon Bar & Lounge An After Beach Bar and Late Night Hot Spot

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FOR MORE INFORMATION CALL (252) 633-4060 OPEN DAILY 5 PM to 12 AM 40618 HIGHWAY 12 AVON, NC 27915 (252)-995-MOON turnershighmoon.com

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26 | Carolina Brew Scene |

| Fall 2017

BREWS

& ‘QUE Just a hop, skip

& jump away Visit Goldsboro, NC

visitgoldsboronc.com | 866.440.2245

Fall 2017 | Carolina Brew Scene |

| 27

BEST

OF THE

EAST

BEST CRAFT-FRIENDLY RESTAURANT

A

n old proverb says when two Irish friends get together for lunch; one of three outcomes is inevitable: They drink until dawn, end up fighting in the street or decide to open a pub together. Such a meeting occurred in Goldsboro a decade ago and the Flying Shamrock Irish Pub and Restaurant was born.

The pub, at 115 N. John St., has been open ever since. This year, the pub has been named Carolina Brew Scene’s Best Craft-Friendly Restaurant.

Current owner Chris Yones, a retired Air Force sergeant, picked up the tab earlier this year, keeping alive the nostalgia and downtown business.

28 | Carolina Brew Scene |

BY LINDELL JOHN KAY

It’s personal for Yones, who met his wife at the Flying Shamrock. He said the pub also reminds him of places he visited while stationed in Europe.

The pub quickly became a favorite of locals and tourists, young and old alike, with old-world Guinness stew and the Flying Shamrock sandwich, piled high with hot corned beef, pastrami, Swiss cheese, sauerkraut and special Emerald Isle dressing.

The pub is famous for its Flying Wings and Shamrock Fingers, doused in Celtic Dragon sauce, and the Patty Mac, a ham and turkey sandwich with Swiss cheese, lettuce and tomato, great with either cranberry mayonnaise or honey Dijon mustard.

| Fall 2017

Notable custom craft beers include Bitter Top, three-quarters Harp and one-quarter Sprite; Snake Bite, half Cider, half Harp; and Wooden Moon, half Cider, half Blue Moon.

The pub is open Monday through Thursday from 4:30 to 11 p.m., Friday and Saturday from 4:30 pm to 1 a.m. and closed on Sunday. Deals include free beer tasting on the first Monday of each month, $1 off craft beers every Tuesday, discounts for first responders on Wednesday, and military appreciation Saturdays.

The pub has grown into a fixture in the local community, hosting events like the annual Kilt Run and a head shaving party to raise money for local childhood cancer charities.

FLYING SHAMROCK IRISH PUB FINALISTS: WINSLOW’S TAVERN (GREENVILLE, NC) LOU REDA’S AN AMERICAN TABLE (ROCKY MOUNT, NC)

Fall 2017 | Carolina Brew Scene |

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| 31

BEST

OF THE

EAST

BEST FOOD TRUCK

F

ood trucks are big business across the country today.

From state to state, they offer fans viable and affordable food and drink options without the boundaries of a brick and mortar restaurant. Wilmington, N.C.based food truck Catch The Food Truck is one of Eastern North Carolina’s most notable food trucks. It recently won the Best Food Truck award in Carolina Brew Scene’s Best of the East readers

32 | Carolina Brew Scene |

BY PHILIP SAYBLACK

poll content.

The truck is an extension of the Catch Restaurant, according to chef Keith Rhodes.

“We already have a restaurant that is a bit towards a more upscale tier,” Rhodes said. “We wanted to give our customers a more accessible price point.”

The restaurant offers fine surf and turf cuisine such as pan-roasted wild caught grouper filet, barbecue cheshire

| Fall 2017

pork ribs and honey shrimp, hibachi salad and much more for customers, he said. The food truck’s surf and turf offerings include lobster and crab cake sliders, blackened tuna, fried chicken and other dishes. Rhodes said the truck serves its delectable dishes to diners not just in the Wilmington area, but in Georgia, South Carolina and other areas.

“It just depends on client needs and availability,” Rhodes said of the truck’s

CATCH THE FOOD TRUCK service range.

While the truck focuses on fine cuisine, a considerable portion of its business is connected to the area’s craft beer industry. Rhodes said the truck does a significant amount of its business at one of Wilmington’s local breweries.

“At least 40 percent of our business is tied in with craft beer,” Rhodes said.

“We actually are at Flytrap Brewing in Wilmington six days a week, but we are

cutting it back to four days for the fall months.”

Among the truck’s upcoming engagements are the Art in the Arboretum in Wilmington and at least two private events in October and December according to its calendar.

The truck’s schedule is worked out well in advance of its events and includes events with local charity groups.

“We schedule events months ahead of time,” Rhodes said. “We have

various engagements coming up. We have a lot of private engagements like wedding rehearsals and birthday parties coming up. In addition to being open to the public, we work with local organizations here in Wilmington like The Good Shepherd and Walking Tall to held feed those in need.”

More information on Catch The Food Truck, including its schedule, is available online at http://www. catchthefoodtruck.com.

FINALISTS: COUSINS MAINE LOBSTER (RALEIGH, NC) DANK BURRITO (MOREHEAD CITY/ BEAUFORT, NC) Fall 2017 | Carolina Brew Scene |

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34 | Carolina Brew Scene |

| Fall 2017

Tap @ 1918 is one of the most anticipated dining establishments in decades. This Gastro Pub is conveniently located on the historic site of the Rocky Mount Mills, in Rocky Mount, North Carolina.

Tap @ 1918 is the second amazing culinary creation in the Rocky Mount community brought to you by Chef Justin and Lou Reda; the team behind "Lou Reda's an American Table" which was opened in the fall of 2013 and serves American comfort classics.

Tap @ 1918 elevates the essence of pub fare with a nod to its southern roots. Spearheaded

by ChefJus and Lou Reda, joined by renowned mixologist Jason Kindness, head of the spirits & beer program; this pub is set in a 100 year old restored cotton mill home. The kitchen brigade reinvents classic tavern cuisine, with regional low country ingredients and techniques redefining the experience of cooking and dining in Eastern Carolina.

The foundation of the cuisine at Tap @ 1918 is our in-house smoking, brining/pickling and charcuterie execution efforts from our culinary team. Boasting 20 Taps of local Carolina Breweries, continental and international beers, this restaurant evokes a low country eastern Carolina life style in a casual yet modern residential setting.

Situated in the middle of the Historic Rocky Mount Mills Campus, this is the neighborhood gathering place for friends and family, as well as a traveling dining destination with the atmosphere of a Modern Tavern boasting Carolina Southern Roots.

Fall 2017 | Carolina Brew Scene |

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BEST

OF THE

EAST

BEST BEER TOWN

36 | Carolina Brew Scene |

| Fall 2017

W

WILMINGTON

ilmington is the best town in which to grab a beer in Eastern North Carolina. The Port City, with its six downtown breweries, has been tapped by readers of Carolina Brew Scene as the Best Beer Town.

Wilmington’s craft beer scene has been slowly brewing. It began with Front Street Brewery, which has been around since the mid-1990s, and until a little more than three years ago it was the town’s only brewery. A new wave of breweries hit town in 2014 when local government worked to create a brewery zoning designation at the behest of some of the new breweries, said Jeremy Tomlinson, president of Cape Fear Craft Beer Alliance.

With the recent influx of new breweries in the Wilmington area, the craft beer scene is evolving.

“Our local beer consumer is getting a more diverse palate and with that, demand for locally produced craft beer

BY LINDELL JOHN KAY

will continue to increase,” Tomlinson said. “I think you may see some breweries begin to specialize.”

Beer lovers looking to sample Wilmington’s breweries can hop aboard the Port City Brew Bus or pick up a copy of the Wilmington Ale Trail, said Tomlinson, who owns both businesses.

“So many of our breweries are making a really good beer,” Tomlinson

said. “Each brewery has something that will really stand out.”

Tomlinson believes the Port City craft beer industry will continue to see growth, and beers brewed in Wilmington will begin to be sold throughout the state.

It’s inevitable that Wilmington breweries will win state and national recognition, Tomlinson said.

FINALISTS: WILSON, NC GOLDSBORO, NC Fall 2017 | Carolina Brew Scene |

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Celebrate with our vast collection of wines from the ordinary to the extraordinary, including our enormous variety of Cabernet Sauvignon and Pinot Noir.

Explore our huge assortment of microbrewery and imported lagers and ales from the world’s best known brewers to the very fast growing North Carolina breweries.

38 | Carolina Brew Scene |

| Fall 2017

Fall 2017 | Carolina Brew Scene |

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BEST

OF THE

EAST

BEST HOMEBREW CLUB

G

reenville’s Down East Alers Home Brew Club is riding the wave of the booming craft brewery industry in North Carolina.

David Mitchell, president of Down East Alers, said his homebrew club has grown since the craft beer craze has taken hold.

“There are more and more new members joining us all the time,” Mitchell said. “The interest seems to be at an all-time high. We’re a group of like-minded people who promote the art of brewing beer at home as a hobby.”

Thanks to momentum, readers 40 | Carolina Brew Scene |

BY COREY DAVIS

of Carolina Brew Scene recently named Down East Alers as Best Homebrew Club.

“We have a terrific group that is eager to help anyone learn to brew,” Mitchell said. “We do monthly social events, competitions, brewery tours, tastings and various other social events throughout the year.”

Down East Alers was founded in 1996 by Rick Theiner. Club members range from 30 years of experience in craft brewery to people who are novice brewers coming from Pitt County and surrounding counties. In Mitchell’s case, he has been brewing for more than two years after taking an online brew| Fall 2017

ing class.

“I’m mostly self-taught from reading books, magazines and blogs,” Mitchell said. “I progressed from extract brewing to brewing in a bag to all-grain and lately have been working on fermentation temperature control and experimenting with the various sparging methods.”

Robert Larsen is vice president of Down East Alers and has been enjoying craft beers since the early 1990s. He attended his first beer festival in 1994 and shortly thereafter started brewing.

“I’ve been a member of the Down East Alers for two years, and I’ve

DOWN EAST ALERS learned so much through home brew competitions as a steward and judge,” Larsen said. “Over the years, I’ve worked to improve my process and quality.”

In addition to homebrewing, Down East Alers has delved into varied fermented products such as mead, kombucha, cheese and cider. It’s also significant for the homebrew club to be seen at beer festivals.

“It’s extremely important because we have a big surge in interest after festivals,” Mitchell said.

“We’re working toward getting the ABC laws modified to allow homebrew clubs back into North Carolina festivals.”

For those people interested in brewing, Mitchell said, Down East Alers can be found on Facebook.

FINALISTS: TAR RIVER BREWER’S ASSOCIATION ATF

Fall 2017 | Carolina Brew Scene |

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BEST

OF THE

BEST BEARD

42 | Carolina Brew Scene |

EAST

IN

| Fall 2017

BREWING

ERIC GHILONI A Q&A

AT

WITH THE

Q: What separates a Craft Beer Beard from a regular ol’ beard?

A: Craft Beerds require a lot more maintenance and attention than regular ol’ beards. We work in an environment full of a special kind of crud that requires thorough cleaning and upkeep. There are other magical properties associated with Craft Beerds that we are not allowed to discuss with civilians so I cannot go into details here, but it is a big responsibility and they wield immeasurable power over the quality of our product.

Q: What’s the maintenance regimen?

A: Wash, Rinse, Repeat…often.

The amount of washing requires a wide variety of products to keep the beard healthy and in a constant state of growth. Cleansers, oils, balms, waxes, butters and other tinctures and potions are necessary to maintain a beard in tip-top shape. It also helps to keep it trimmed and groomed by a professional just like the hair on one’s head. Ginger Fellner deserves mention for keeping my beard in shape and well-groomed.

Q: Does your beard’s style and look

KOI POND

MAN

BEHIND THE

BEARD

A: I encourage uniqueness and individuality for all. If some young folks want to pursue the beard life I am 100% behind that. I would advise them to keep it clean and wellkept. I would also warn them that it Q: How do people react to your will require some slight adjustments to eating habits. No one wants to be beard?

A: There is a large community of beard- carrying around a snack for later. haters (mostly made up of those who are facial-follicle challenged) that are Q: Are there any other beards in quick to suggest that I cut it off. For NC’s Craft Beer scene that deserve the most part, however, once a beard recognition? attains a certain length/weight/heft A: Christopher Menker with Foothills people are quite taken by its capacity has an amazing specimen and his to spread peace and love and readily mustache warrants its own category. appreciate the beard for the positive Mike Morris at Crank Arm Brewing addition to the community that it is. wins hands-down for having the thickest beard i have ever seen. Paul Q: What famous beards have you and Austin at Koi Pond hold their own in furthering NC Craft Beerd been mistaken for?

A: I hear a lot of references to culture.

ZZTop and something about some duck something or others, but true Q: Halloween is upon us. Of the aficionados appreciate the snowflake- options your craft beer beard gives like uniqueness of all beards and stick you, will you be going as a Pirate, to Bigfoot or Chewbacca references. Werewolf, Wizard, Yeti, Willie Nelson, or do you have something Q: What advice do you have for else up your sleeve (beard)? impressionable young folk that see A: I try to let the beard inform these your beard and want to grow one decisions, and this year I have been led to Garden Gnome for Halloween. like you? change with your mood?

A: I believe that, much like humidity, my mood can create variations in how the beard presents itself to the public.

FINALISTS:

ZAK FEIN (GOLDSBORO BREW WORKS, GOLDSBORO, NC) JARED BARKLEY (DOUBLE BARLEY BREWING, SMITHFIELD, NC) Fall 2017 | Carolina Brew Scene |

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Carolina BrewScene is indebted to the following companies who contributed swag for our Swag Bag Contest in August, to help us get out the vote for the Best of the East contest: Railhouse Brewery Aberdeen, NC

Brewery 99 New Bern, NC

AB Bottle Co Atlantic Beach, NC

The Brown Pelican New Bern, NC

Butcher Block Corolla, NC

New Village Brewery & Taproom Oriental, NC

Growlers to Go Duck Duck, NC Wave Pizza Cafe Duck, NC Weeping Radish Farm Brewery Grandy, NC Buffalo City Jug Shop Kill Devil Hills, NC The Stock Aide General Store Manteo, NC Crystal Coast Brewing Company Morehead City, NC Tight Lines Pub & Brewing Co Morehead City, NC 44 | Carolina Brew Scene |

18 Beers on tap Open 7 days a week Huge selection of beer and wine Hundreds of micro-brews and imports 106 N New River Drive Unit D

Brew-Thru Outer Banks, NC Rocky Mount Mills Rocky Mount, NC Koi Pond Brewing Company Rocky Mount, NC Double Barley Brewing Tarboro Brewing Company Tarboro, NC Freaker USA Wilmington, NC Ace’s Ale House Wilson, NC | Fall 2017

Fall 2017 | Carolina Brew Scene |

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BY LEWIS SMITH Evening, boils and ghouls! It’s the fall, and as we all know, this season is for one thing: putting pumpkin spice in everything, whether it belongs there or not. But it’s also Halloween season, and we here at Carolina BrewScene had a thought: as Halloween is commonly a time for horror, were we bad enough dudes to match up 6 beers with 6 famous movie monsters? More importantly, are YOU, the reader, fearless enough to journey with us into the dark?

THE BEER:

THE MONSTER: Dracula

Red Velvet Oatmeal Stout (Ballast Point) So as our boy Vlad is not a day drinker, breakfast stouts are right out. Fortunately, Ballast Point came correct with something that was virtually perfect by the name alone, because anything red velvet is totally pimp enough for Dracula. The beer, fortunately, was as good a choice in execution as it was in concept. A perfectly sanguinary red thanks to the beets (which you can’t taste, thank heaven) Red Velvet is the smoothest nitro beer I’ve had so far, with a tart initial taste followed by a smooth, sweet aftertaste. It ends up tasting more like a cream ale and less like a stout, but however you classify it, it’s a great one and well worth trying.

Dracula is one of the longest-lived monsters in history, with a career of evil spanning movies, TV shows, and about a zillion CastleVania games, which is not a bad record at all when you can’t even appear in a mirror. Dracula famously never drinks . . .wine, so we figured he’d probably be an ideal beer candidate. Unless of course the beer had garlic in it, in which case it’d kill him.

Having a beer with Dracula would probably be an odd, unsettling, boundary-violating experience, what with him constantly trying to scam on you (or a date, if you brought one) for some hypnosis and blood drinking. Despite being cold as the grave, Dracula has zero chill.

THE BEER: Hitachino Nest Lacto Sweet Stout (Hitachino Next Beer)

THE MONSTER: Godzilla The sworn enemy of Tokyo’s real estate agents, Godzilla is either a big dinosaur that rampages through cities and occasionally fights other monsters, a parable about the dangers of atomic weapons, or maybe he’s just some dude in a lizard suit. Or all of the above—like Walt Whitman, Godzilla is large and contains multitudes.

Popping a cold one with Godzilla would probably not go very well.

We’re like ants to him and we’d get stomped. The end.

46 | Carolina Brew Scene |

While it was tempting to drink a bomber of something to convey the awesome size of the King of the Monsters, I decided instead to go with something from his home country.

Hitachino Nest has been showing up a lot on imported beer racks with some interesting and quite tasty brews, most of which feature some unique pivot on traditional styles. This milk stout continues that trend. It starts with a rather tart initial taste, then smooths out and sweetens up as you get to the aftertaste. The effect is a bit surprising at first, but it really grows on you the more you drink it. An excellent light milk stout to try if you’re exploring international offerings.

| Fall 2017

THE BEER: Bloody Show (Against the Grain Brewery)

THE MONSTER: Michael Myers This may seem like a bit of a cheat, as Michael Myers doesn’t appear to have any interest in beer (in fact his only interests seem to be “Captain Kirk masks” and “stabbing,”) but I thought it appropriate for this list to have one icon of slasher movies be a part of the list, and why not the terror from Haddonfield, Illinois?

While it would be tempting to think that a tasty craft beverage might straighten out the merciless, silent, engine of doom that is Mr. Myers, in all reality, it’s probably gonna be an awkward moment, a knife, stabstab-stab, tension hook on the soundtrack.

THE MONSTER: Freddy Krueger Razor-fingered burn victim and the reason Springwood, Ohio’s property values have been in the toilet for the better part of 30 years, Freddy’s dreambased and quip-fueled brand of mayhem made him ubiquitous in the mid-80’s.

Seriously, how many people could be in 6 movies, a TV show, have their own 900 number, and have Will Smith cut a track about them?

Besides Wilford Brimley, I mean.

THE MONSTER: Pennywise

Pennywise taught an entire generation of kids in the 80’s to be afraid of clowns and also tricked us into reading a 1000+ page book. An evil murder-clown that eats people and is also sometimes a werewolf or giant spider, Pennywise is actually an eldritch abomination from beyond time and space that feasts on the unfortunate doomed souls of a town in Maine, a fact that has surely frustrated and dismayed the Maine Board of Tourism for generations.

I can’t tell you what having a beer with Pennywise would be like, as clowns terrify the hell out of me, and I doubt that sharing a beer with a razor-toothed immortal monster-clown who rips off arms like some sort of disgruntled Chewbacca is probably not gonna help that condition any.

In fact, I’m almost certain it’d make it worse.

THE MONSTER: Pinhead Pinhead is one of the Cenobites, a group of extradimensional sadomasochists who are summoned to Earth whenever someone solves Rubik’s Cube (nowadays, of course, this happens when you swipe right on Tinder) Mayhem typically ensues, in a somewhat urbane British fashion.

Being that he has more metal sticking out of various parts of his body than are in the entirety of most people’s cars, Pinhead probably won’t have any trouble cracking open a cold one with you (having nails all over your face means never having to look for a bottle opener) whereupon he’ll undoubtedly say something dryly ironic and rip you apart with metal hooks.

When boozing with monsters, you have to accept this sort of thing is a strong probability.

While initially I went in for this one because of the hockey-masked killer on the label, and because I’d never tried one of Against the Grain’s brews, it turned out to be an excellent choice. A pilsner with a lovely blood orange flavor, Bloody Show has a crisp and refreshing flavor that manages not to be too bitter or tart, despite the pilsner base and the citrus, which you’d think would make for a somewhat overpuckered libation. I’m a big fan of beers that confound expectations, and this one sure did that.

It’s great to discover gems like this at the local bottle shop—I’m glad I stumbled on it, and I recommend it highly.

THE BEER: Kasteel Belgian Ale Barista Chocolate Quad (Castle Brewery Van Honsebrouck) As Freddy only attacks in dreams, it made sense to get something that would send you to dreamland fast, and lordy, this did not disappoint. This quad starts off with a rich chocolate taste that gives way to a sweet smoky aftertaste, and it is such an easy drink that it is very easy for the 11% ABV to sneak up on you and gently kiss you into unconsciousness as gently as a Peterbilt semi dressed as a ninja.

It’s a very rich, very fantastic beer that tastes almost exactly like how you’d imagine the word “luxury” would taste. In the interests of clarity I should say here that words don’t literally have a taste. So don’t go around licking dictionaries or anything.

THE BEER: Ass Clown Orange Citrus IPA (Ass Clown Brewing Company) Since you’ll never believe I didn’t pick this one just to see how many times I could type “Ass Clown” in one review and get away with it, let’s get right to it--while generaly I find IPAs to be a bit too frothy-tasting and insubstantial, Ass Clown manages to take that frothiness, make it go down very sweetly, then it finishes with a big flourish of orange aftertaste.

A definite surprise and an eminently, refreshing, drinkable and enjoyable beer. While the inclusion of the citrus would make you think it’s more a summer drink, I’d wager this is good any time of the year. Good one to try if you’re still searching for the right IPA for you, and you’re comfortable with your life enough that requesting “an Ass Clown” in public won’t cause you to die of embarrassment.

THE BEER: The Trooper Red N’ Black Porter (Robinsons Family Brewers) I so rarely get to dabble in the oh-so-cool “limited edition” runs of beer, but sometimes serendipity takes a hand. I needed to match a British monster to a British beer, and I just so happened to find this limited edition number (named after my favorite Iron Maiden song) and well, who am I to defy fortune?

And fortunate I was. The Trooper goes down smooth and rich, leaving a pleasant chocolate after. There’s supposed to be some caramel in the mix, but it’s either very slight, buried under all the chocolate, or my palate just isn’t that refined.

But it’s a magnificent beer and well worth getting if you can find a bottle. Too often people shy away from porters and stouts as they don’t want anything too heavy. For heaviness, I recommend downloading the song. It’s awesome too.

And there you have it, my skeleton crew—we’ve brought the fear to the beer, the ghouls to your gose, and the peril to your pilsner. As always, we hope you found some treats in this particular trick bag you might want to try out, perhaps while boning up on the horror legends we talked about here. While you do that, I’m going to barricade up the doors-there’s a few zombies in the front yard, and they look hungry...

Fall 2017 | Carolina Brew Scene |

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Brice’s Brewing: Never Alone

By Karen A. Mann

Kris and Dana with daughter Julia 48 | Carolina Brew Scene |

| Fall 2017

K

ris Bengtson, owner and brewer at Brice’s Brewing in Garner, started homebrewing for a simple reason: Making his own beer would be cheaper than buying it.

“It wasn’t true,” he says, while standing behind the bar of his spacious and popular taproom. His wife, Dana, the brewery’s financial and crisis manager, sits at the bar, holding the couple’s year-old daughter, and laughs.

“Well, we did get his first kit at a yard sale,” she says.

Beers left to right: Rosemary and Giant Peach Saison; Tropic Like It’s Hot Tropical What started as a fun hobby for Kris, who IPA; Intermezzo Belgian Dubbel; Dipthong Belgian Breakfast Stout. was working as an English teacher, ended up becoming an obsession. So when he decided it was time to leave teaching and start his own business, opening a brewery was a logical next step. Luckily, when Kris proposed the idea to Dana in December, 2014, she agreed wholeheartedly.

“What’s the point if you aren’t doing what you love?” she asks.

After nearly a year of working to get the space outfitted, the equipment installed, the grain ordered and the beer brewed, Brice’s Brewing opened on Jan. 14, 2017.

Tucked into an isolated business park behind a strip mall in Garner, it can be a little challenging to find. But once you turn into the parking lot, and see beer lovers, many with families and dogs, relaxing with their brews at the outdoor tables, you know you’re in the right spot. The open, spacious brewery occupies two spaces that were developed, but never used, for businesses. Kris gutted and refurbished the space, and installed two garage doors that can be rolled up to offer a pleasant breeze and a view of the field just on the other side of the parking lot.

Kris likes to say that he didn’t pick the location; the location picked him.

“We looked at several different places,” says Kris. “Our first stipulation was that we wanted to be somewhere where there wasn’t a brewery.”

As he says this, a butterfly flies through the taproom and down the length of the bar, delighting the patrons as it floats by.

“That happens all the time,” Kris exclaims. “You have no idea!”

Bengston says that Brice’s primarily brews Belgian-style beers, and does so for two reasons: One, they’re his favorite flavor profile, and, two, there aren’t a lot of local breweries around doing many Belgian brews. That gives the young brewery a niche in the market. Currently they are at 12 brews, but in 2017 they have brewed 38 different beers. The titles, such as the Dipthong Breakfast Stout or the Intermezzo Dubbel, are often a play on the couple’s time as teachers (Dana is still a middle school band teacher).

But not everything has gone as smoothly as the Bengstons hoped. Working within local regulations, Kris built his own cold box, only to be told by the health inspector that he had to actually purchase a more expensive cooler or else the brewery wouldn’t be able to serve in glassware. The Bengstons are challenging the ruling while serving patrons in plastic cups.

For those hoping to open their own breweries, Kris believes the key is to start by talking to other brewery owners because they’ll offer advice, and will help any way they can.

“That’s our experience in starting this,” he says. “You’re not alone in the brewing industry.”

Brice’s Brewing Company 1822 Garner Station Blvd, Raleigh, NC 27603 (984) 200-1803 http://bricesbrewing.com/ Fall 2017 | Carolina Brew Scene |

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New Bern’s Best Kept Secret

Is Hidden In Plain Sight

P

CONTRIBUTED BY KAREN A. MANN

ete Frey’s journey to opening New Bern’s first brewery began out of necessity. After moving to the area in 1999 to work as a boat builder at Hatteras Yachts, he quickly realized that there wasn’t much in the way of craft beer in town. And that was a problem for a guy who had lived all over the world and developed a palette that went beyond basic brews.

“There was one Food Lion in town that sold Sierra Nevada, and they usually had only one case once a week,” Frey says. “If you didn’t get to the store quickly enough, it was gone.”

Not long afterward, he discovered a home brew shop across the bridge in James City, and purchased his first kit.

“The owner kept telling me, ‘You can brew better beer than what’s out there.’ Eventually I listened to him.

Of course, he could have just been 50 | Carolina Brew Scene |

getting me to buy some home brew equipment.”

The result is Brewery 99 (nine is Frey’s lucky number), which began brewing in a hidden little 12x25-foot building in downtown New Bern in February, 2015. It’s in a serious blinkand-you’ll-miss-it location behind a row of offices in a building that originally was storage for an oil company. But many who have found it have become devoted fans. Business is booming to the extent that Frey was able to leave his job in early 2017 and focus on brewing full time. The tiny tap room -- with just nine bar stools -- is open from 2 to 10 p.m. on Fridays and Saturdays.

The remainder of the week Frey focuses on brewing. He has even hired an assistant brewer to help with production.

Frey has three standing recipes in his five-barrel shop: Hideout Stout, Confignorant Pale Ale and Smoke American Wheat. To these he will add various extras -- everything from coffee to figs to blueberries -- as long as it’s local and seasonal. Sometimes his loyal customers will return with treats such as Hideout jam, made with the stout.

Frey’s attention to local detail includes the water. Unlike some brewers who treat their water to mimic that from other parts of the world (an Irish stout might mimic the water from Dublin, for example), Frey wanted the beer to have a distinctly local flavor. He uses a carbon activated filter to strip sediment and the chemicals added by the city, lowering the ph one point, and adds zinc as a yeast nutrient.

“I wanted to make a beer that was special to where we live,” he says. The result is clean and crisp with fans of its own.

“I actually had a tap for sparkling water, but it just got in the way, so I removed it,” he says.

Frey loves being in the brewery and talking to people.

“People give me more credit than I deserve. It’s the people who | Fall 2017

make it, really awesome people in here, talking, having a good time, making friends. That’s what amazes me the most, that I didn’t plan on it. I had plans to make beer and sell beer. I didn’t realize I’d have 200 new friends every month!”

He’s also not afraid of competition. He would be more than happy if two or

three more breweries popped up in New Bern.

“One of my favorite parts about driving to Durham to get my malt, is that I get to go to five other breweries along the way. There’s a beer culture there that’s not here … yet.”

Brewery 99 can be found at 417-F Broad Street, New Bern, NC 28560 or online at http://www.brewery99.com

OPEN TUESDAY THROUGH SUNDAY DOGS AND OUTSIDE FOOD ARE ENCOURAGED

LIVE MUSIC WEEKLY 707 DICKINSON AVE GREENVILLE NC (252) 210-6295 CHECK US OUT ON

Fall 2017 | Carolina Brew Scene |

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Mahalia Breen and her husband are relocating their brewing business from Vermont to North Carolina.

Before that, they embarked on one last grand adventure: The Full Circle Brewing Tour.

For the whole month of July they did a big lap around the country, drove through 26 states, did 6 collaboration brews with breweries across the country, and saw some of the most breathtaking sights this country has to offer.

Full Circle

Road Diary CONTRIBUTED BY MAHALIA BREEN

52 | Carolina Brew Scene |

| Fall 2017

T

raveling across the country is something that had been on our bucket list for a long time, but this was the first time in our marriage where we had a chance to do it properly.

We were (and still are) waiting for our permits to come through for our new business, Casita, and with an abundance of time on our hands, we decided to pack our little family up in our Subaru and hit the open road to brew some beer, check out some different kinds of breweries, visit some friends and family, and see some iconic American sites.

It was awesome! My husband

and I have always had a bad case of wanderlust, so spending a month bouncing from place to place was right up our alley.

I think most Americans are familiar with the basic shape of our country, but to experience the sheer scope of it, and make some memories within various borders, was truly heartening.

Our country is big, beautiful and diverse—just like the craft beer scene. Along the way, we visited an array of breweries. They varied in their philosophies, quality, business model, and marketing.

My two favorite breweries of the

Fall 2017 | Carolina Brew Scene |

trip were Courtyard in New Orleans and New Glarus in Wisconsin.

Courtyard is a fairly new brewery with used and cobbled together equipment paired with an eclectic, thrift store aesthetic. It has a strong family & community vibe and their beers were extremely crushable-balanced, flavorful, and free of flaws.

This is the kind of brewery I’d love to have in my neighborhood, where the beer is tasty and the atmosphere is completely free of pretense.

New Glarus is part of the old guard of craft breweries. They have grown steadily over time, and their new facility is truly something

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special. The production quality of these grounds is so high, you feel transported. They aren’t a brewery who makes 100 different beers in a year. They have six core beers, which are works of art, and they’ve only made 70 other beers in going on 25 years of business. They have a strong focus on craftsmanship and locavorism, and the story behind their success is inspiring.

What the best breweries we visited had in common was an emphasis on quality first. No matter how amazing or expensive your marketing is, consumers will eventually move on if the products doesn’t taste very good.

Marketing is of course an important part of delighting your customers, but it can’t be everything.

Also the trend of inexperienced brewers opening businesses to cash in on the craft beer movement will eventually have a negative impact on growth because of the number of brands making flawed and boring beer. Owners of craft breweries owe it to consumers to spend some time

working in other breweries before opening one of their own, to take some classes, and educate yourselves about common beer flaws and how to prevent them. While they’re at it, put some quality control practices in place for everybody’s benefit. You can rely on a brewer or consultant to dictate the direction of your brewery, but how will you ever know if your brewery is truly good unless you educate yourself?

Our best camping experience was camping on the Big Sur River.

We camped right on the river bank in a forest of redwoods. I could easily spend a couple of weeks there exploring the beaches, hiking, swimming, and just relaxing.

There are restaurants, bars serving craft beer, and convenience stores, horseback riding, and easy access to other points of interest in the area.

The two sites we saw that left the biggest impressions were the Grand Canyon and Yellowstone National Park. We spent two days in both places and the one we know we’ll go

back to is the Grand Canyon. We’d like to do one of those week-long rafting tours once our daughter gets older. I feel like one of the things we missed out on at Yellowstone was riding horses out to an old-timey cowboy dinner, but I feel like by the time we make it back out there our daughter will probably be too old to get excited about something like that.

These are just the highlights, but everywhere we went had something new and interesting to offer and something new to learn. And with every stop, we added another place to our list of places we never knew about and wanted to discover.

But for now, we’re home and happy to be back. We look forward to exploring our home state, and seeing all the ways it’s changed in the eight years we’ve been gone.

We look forward to making new memories and new friends while we catch up with our old ones, and most especially-- we can’t wait to start brewing beer for you!

ORIENTAL’S FAVORITE JOINT

22 CRAFT BEERS ON TAP RESTAURANT DELI LIVE MUSIC BOOKING

PRIVATE PARTIES

CATERING

FUND RAISING

The Silos & Red Rooster Music Venue 1111 Broad St. Oriental, NC (252) 249-1050 // silosnc.com Fall 2017 | Carolina Brew Scene |

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INLAND WATE

COMPANY ION

AY PROVIS W R

ORIENTAL, NC 305 Hodges St. ICW MM 182 Oriental NC www.inlandwaterwayprovisioncompany.com (252) 249-1797 WE ARE OPEN 7 DAYS A WEEK Come check out our ever-growing selection of craft beers!

Relax & enjoy a beer in the heart of Oriental, NC! Sample our locally-inspired craft ales & sodas.

Guest taps featuring NC’s best craft breweries, rotated weekly.

Family & pet-friendly!

702 Broad St. Oriental NC (252) 249-6132 newvillagebrewery.com Open Thu-Fri-Sat: Noon to 10 pm

56 | Carolina Brew Scene |

| Fall 2017

W

Best Brewery?

BY GLENN CUTLER AND DAVE TOLLEFSEN

e want to congratulate each of the Carolina Brew Scene “Best of the East 2017” winners who are featured in this edition of the magazine. Thanks for the quality products and excellent customer services they provide to the local craft beer community!

We are often asked what we think is the “best” brewery in North Carolina or maybe the “best” brewery in a town where consumers have multiple good options. Our answer is always the same.

The “best” brewery in any situation always depends on that person’s definition of “best” and it could change over time based on the very subjective nature of a brewery visit.

What really defines the “best”? Some drinkers want a brewery with lots of variety across their tap handles. They want a big selection to try different styles and variants on old standards upon each visit. Another consumer appreciates the social aspect of a brewery and enjoys

the camaraderie they experience every time they visit. Perhaps seeing the active brewing operations and smelling beer production is their favorite draw.

Your “best” brewery might be the one that offers the most beer events each month, one that features your fav bands or food trucks, one that’s featuring the latest rage in beer styles, or even just the one closest to home or where the “ex” would never go and find you!

The thing with “best” is also a matter of timeliness. Just like when someone asks what our favorite beer is and the reply is “the one in my hand right now”. The same applies to a brewery. Something about the crowd, the atmosphere, the current beer selections, the community, the music, the games, something that night had a synergy that clicked and you never wanted it to end. At that moment, you decided that brewery was THE BEST and told all your friends about it. The next week, you try another brewery and the experience was even better! You see Fall 2017 | Carolina Brew Scene |

where we’re going here?

Can your favorite be one you haven’t been to? Sure, why not? You consistently love their beer but it’s on the other side of the state. You’ve never been to the brewery and only experienced their products at a local taproom or bottles/ cans but even in this situation, enjoying their product makes you happy and can constitute what you deem the best.

We’ll end with one personal recent example. Glenn’s been off the beer trail for several weeks due to an injury with a long time in the hospital followed up with being bedridden at home. Dave loaded up his wheelchair and walker one late afternoon and drove them to a local brewery. They figured it would be a quiet time where the wheelchair wouldn’t be impeding anyone. It was a badly needed brewery visit. What that brewery excursion provided on that day and in those circumstances, couldn’t have been topped by any other brewery visit. It was all the “best” needed that day! | 57

Brew’s Views

To Open a Microbrewery in Oriental, All We Ever Needed Was a 6-pack

By Lili Bacon, The New Village Brewery One year ago, while much of eastern NC was still reeling from Hurricane Matthew’s devastating floods, my husband Frank and I spent a sleepless night following one detour after another up the US-17 / I-95 corridor in a rented pickup truck towing a 12 ft. cargo trailer. What was the reason for our unusual 36-hour road trip, which eventually took us through 7 states and all 5 boroughs of New York City and back to Pamlico County? Some VERY precious cargo . . .the first part of the “6-Pack” we needed to open our micro-brewery (more on that later).

But our journey started before that. For Frank, it all started 15 years ago when his older brother gave him a homebrew kit. That kit, plus Frank’s knack for science, math and engineering and his sophisticated palette for flavors (and beer!) turned into a passionate pastime and eventually, a well-honed craft.

For me, the journey really started the first time I heard Frank talk about his passion for brewing, soon after we met. I could see right away how it made him come alive, and it was infectious!

Having worked in the field of international development for 15 years (10 of those in the Federal Government), the notion that your work could make you come alive was truly foreign to me. I was already an avid craft beer fan, and I’d seen first-hand in my travels how local craft breweries had revived communities, created good jobs, and brought people closer together. Who wouldn’t want to be a part of that? So, we started brewing together on Frank’s homemade 5-gallon brew system (replete with Cajun Injector Turkey Fryers for brew kettles and other MacGyver-type innovations), and we began daydreaming about what it might be like to open and operate a craft brewpub right here in the village where we both were raised: Oriental, NC. 58 | Carolina Brew Scene |

Fifteen years after Frank’s first homebrew success, with visions of turning his homebrewing hobby into a viable business, Frank spent months (maybe years?) searching the Internet for a lightly used 1 Barrel electric brewing system. I think he even talked about it in his sleep. Then one late September day (not even one year since we got married), he burst into the room with his phone in hand saying “Lil, you HAVE to see this!” The screen said, “1 BBL Stout Electric Brewhouse: We’re moving, and upgrading... so we’re selling off our 1 BBL Electric Setup. No panel, elements, pumps or chiller. Local Pickup. Located on Long Island.” We looked at one another eyeball to eyeball, hearts racing, thinking “Are we seriously going to do this??!”

From the photos in the ad, the equipment looked to be in excellent condition. Despite the long drive to Long Island and the short time to get our funds together, we knew it was a deal that was unlikely to come around again. Things suddenly got real. We contacted the seller to say we were interested and agreed we would drive up to NY to get them the next weekend. We contacted a local bank about getting the start-up capital we needed. The next thing we knew, it was midnight on a Friday night and we were already half-way to Wantagh, NY to pick up the most valuable property either of us had ever owned.

Despite how exhausted we were, our adrenaline was pumping! This is what it feels like to come alive! We took the scenic route home across the Cape May-Lewes Ferry and to celebrate our new acquisition, we made an unplanned stop at the Dogfish Head Brewpub in Rehoboth Beach, DE. After all, it was Dogfish Head founder Sam Calagione’s 90-Minute IPA that inspired Frank toward craft beer to begin with. This was one detour we didn’t mind taking! | Fall 2017

About 7 hours later, we delivered “our babies” (as we affectionately began calling them) to their new home in Oriental, NC. In under two weeks, we had acquired the first key part of the “6-pack” we needed to start our business: The PROPERTY. “Our babies” included: 3 x 1 BBL Fermenters (40 Gallon) 1 x 1 BBL Brite Tank (37 Gallon) 1 x 40 Gallon Hot Liquor Tank w/ HERMS Coil 1 x 40 Gallon Mash Tun, False bottom,

Full Drain, w/ 12” Sparge Arm 1 x 45 Gallon Boil Kettle w/ Tangential Inlet 1 x 6 FT Stainless Appliance Table 1 x 22 CU. FT. Freezer (for the Brite Tank) The very next day, we launched a campaign on the crowd-funding site “GoFundMe” to enlist our friends and family to Help Us Put Oriental on the Great N.C. Beer Map. As we shared our vision of helping to revive and reconnect our community by bringing craft beer to our little village of Oriental, NC, the response was amazing! Within less than 2 months, we had raised over $10,000 from more than 100 donors!

That brings us to the 2nd key piece of the 6-Pack: the PEOPLE, without whom none of this would ever have been possible. The old adage is true: it takes a village!

With the support of our community behind us, our dream continued to come alive. We rolled up our sleeves and started to work. We established an LLC, opened a bank account, developed a business plan and established a budget. Bit by bit, we began researching regulations, building out the brewery and furnishing the taproom.

In early November, we ordered ourselves a Christmas present: all the components needed for a 50a PID electric control panel, which Frank built and wired painstakingly

by hand over the course of a few weeks. He then installed all the needed fittings, heating elements, chugger pumps, plate chiller, and water filtration system to make the brew system complete. With a built out brewing system, we could finally begin applying for our Brewer’s Permit and the rest of the permits we needed to launch our business.

The 3rd component of our “6-pack” was starting to come together: PLANS & PERMITS. But to be honest, it didn’t all go according to plan. In late February/early March 2017, we hit a major road block. The lack of two bathrooms on the premises was becoming a real problem. If left unresolved, we would not be able to apply for the permits we needed to open. With continued encouragement from our community, and steadfast commitment to our vision, by the end of April we made the difficult decision to relocate the business. It was the only way to keep moving forward. This brings us to the 4th truly essential part of the 6-pack: PERSISTENCE. In May, we happily signed a new lease at 702 Broad St., the former Village Food Emporium (affectionately known by many as “Bama’s place”). Fortunately, since Bama had previously operated it as a food service establishment, very little was required to bring it up to code. With a fresh coat of paint on the interior, we quickly moved our equipment and furnishings into the new space and began stocking and decorating the Taproom and re-building the Brewhouse.

May and June 2017 were incredible months for The New Village Brewery & Taproom. Along with our move to a new address came the opportunity to offer outdoor (in addition to indoor) space for our patrons. We made another appeal through our GoFundMe campaign, and received $2,000! We used the funds to transform Fall 2017 | Carolina Brew Scene |

the yard and patio area into an inviting beer garden, and to put rocking chairs and a swing on our front porch. The smiles on our faces say it all, location is everything.

Our one-of-a-kind village and our new address make up the 5th key ingredient in our 6-pack: The right PLACE. Thanks to all of the amazing support and encouragement from our neighbors, family and friends, The New Village Brewery & Taproom is at last a reality. At the end of May, we received our Brewer’s Permit from the federal Alcohol, Tobacco, Tax & Trade Bureau (TTB) several months earlier than expected, and in early June, we obtained our ABC permits. We held our soft opening on June 30th and July 1st, with tap takeovers

by Double Barley Brewing and Foothills Brewing. We sold out both days!! Since then, we have continued to feature a different North Carolina brewery each week and these events have been a great way to whet the appetite of our craft-beer thirsty patrons.

We began brewing our first few batches in August and in September we began selling our local, hand-crafted beers and sodas in our Taproom. We will also continue to have guest taps to offer a variety of North Carolina craft beer to our customers in addition to our own offerings.

Saving the best for last, the one other ingredient in our 6-pack that will help us succeed is our PRODUCT. There is passion in everything we do, but especially in our beer. Making really great beer, (re)connecting people with this place we call home, and sharing the beauty of our village: this is what makes us come alive. A prominent philosopher and civil rights leader Howard Thurman once said, “Don’t worry about what the world needs.

Ask what makes you come alive and do that, because what the world needs is people who have come alive.” Thurman was right. It’s not just what the world needs. It’s what our state needs; it’s what eastern North Carolina and Pamlico County need; it’s what our village needs.

To open a microbrewery in Oriental, NC, all we ever really needed was to figure out what made us come alive, … and a 6-pack.

Cheers!

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60 | Carolina Brew Scene |

| Fall 2017

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Brew’s Views

What I found along the way C ONTRIBUTED BY LOU REDA I knew two things for certain before I opened the doors to LouReda’s an American Table four years ago; that chargrilled oysters would be on the menu and all my taps would only flow with NC craft beer. It didn’t start out that way.

As a longtime fan of micro brewed and specialty crafted beers I wanted to be certain that what I offered on tap was the very best in category beer I could find. It was important to me we have a chance to move a guest from a traditional beer selection to a micro brewed alternative that they could enjoy and more importantly remember. Getting a guest to move off their regular go to items and enjoy something new was exactly what we were trying to do with our food. To get someone outside their box and open to new flavors and textures would be the key to our success and I needed beer to be that transition. A big part of being able to sell a new experience was that the beer had to, at the very least, have a hint of what people expected their go to, to be. A Lager, Stout, Whit, Porter, Scottish or Pilsner had to have some identifiable profile for that beer or we lose the trust of our guest before we even started.

I had an all-star line up of beers that

I enjoyed from all over the US. Those beers represented the very best of what I wanted my restaurant to profile, unique alternatives to standard domestic beers that would be recognizable to a new guest on the microbrew scene. All I was looking for now was a few big named NC brewed beers to round out my all-star lineup.

So I invited a collage drinking buddy to NC to sample our states offerings. Took my daughter Kaitlyn to the western part of the state to check out what they had for us to taste. I went from bottle shop to bottle shop with Chef Jus in the name of research and development. As I sipped and swigged and ibuprofended my way around the state it became clear to me that the services of beers brewed outside the state of North Carolina was not going to necessary. I found superior crafted beers as well as some great twists on the classics.

With my new all-star list of NC beers on tap I was ready for the next step in this evolution. Getting my staff to recognize the sales potential and trust building opportunities that a great selection of craft beers would provide us. I quickly discovered that craft beer was the new wine list. Servers so uncertain of beer varieties and categories they were paralyzed with

fear. I called on the many brewer friends I had made during my R&D for help and like the Calvary they sprang into action.

We found ourselves involved with private brewery tours and tastings. Brewer after brewer freely sharing their knowledge (and product) with the staff in easy to understand language with easier to remember tips on how to identify beers as well as hands on examples of ingredients and methods of brewing. This experience has led to over 30 Tap Takeovers at LouReda’s. I wanted to give everyone that helped us along the way a chance to showcase their newest seasonal and to share their unique story with a new audience. Every Tap Takeover was a success. Breweries and their reps took the time to talk with our guests and share their knowledge and swag. I found out that stickers are a big thing, who knew.

Turns out that what I found along the way, besides the great beer, was a community of likeminded entrepreneurs, freely sharing information and ideas.

Passionately dedicated to a craft and committed to excellence. Four years in, over a thousand varieties of NC drafts tapped at LouReda’s and dozens of new friends later I am still a proud purveyor of the North Carolina Brew Scene.

Fall 2017 | Carolina Brew Scene |

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18 Seaboard Ave. #150

Raleigh, NC 27604

MORE THAN A BREWERY 18 O&D beers on draft Full lunch & dinner menu @OakandDagger

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| Fall 2017

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Second Time’s The Charm!

W

hen you first start brewing; you brew your beer, put it in a fermenter for the yeast to do it’s thing, and then bottle. This is a great way to keep things simple and get your feet wet in homebrewing to learn the basics and understanding of what’s going on. Also, this is a way to keep the cost of getting into the hobby down. Most homebrewers, company included, expand their brewery and equipment over time to better absorb the cost. Get a fermenter here, burner there, move into kegging or get replacement parts like a broken kettle spoon (not calling any names!).

We are here to show you a simple way to expand on the basics and improve your beer with a little added cost. Have you ever had your beer come out with a lot of sediment in the bottle or have a strong yeasty flavor?

You will soon learn that you want to invest in another fermenter to do what we call a secondary fermentation.

Secondary fermentation will help get clearer, better tasting beer going into your bottle. You start by fermenting in your first fermenter as usual until the yeast has finished converting the sugars to alcohol, which takes about a week for ales. This is called the primary fermentation. You then transfer it to another fermenter leaving as much of the gunk (trub) and dormant yeast behind as possible. This is the secondary fermentation part of the process. The secondary fermenter is where the beer will sit for another week or so to further settle out particulate. After secondary fermentation, you will transfer to your bottling bucket where you add your priming sugar and bottle. Each time you transfer your beer, you are leaving a little more of the sediment and excess yeast behind making the beer clearer and cleaner tasting. Keep in mind not to settle it too long because you need some yeast to make it into the bottling bucket to naturally carbonate the beer in the bottle. (more on bottling and aging in the next issue). The secondary is also where you typically add hops as in pale ales and IPA’s for what we call dry hopping. Secondary fermenters are also where you typically add fruits, vegetables

Homebrew Guys

and extracts for added flavors.

Hops, fruits, vegetables and extracts are added to secondary fermenters because this is where they usually have the greatest impact on the flavor. Hops do not add any extra bitterness to beer in fermenters because they need to be heated / boiled to extract the bittering compound. However, you will still get the hop flavor, just without the bitterness.

Fruit also adds flavor here that may be lost in the boil or primary fermentation. Just like with hops, some brewers put fruit in the boil and in the secondary to add varying layers of the fruit flavor. There is also a lower risk of contamination by adding things to the secondary because most of the sugars have been eating by the yeast leaving little for bacteria to ruin your final product. Notice I said lower risk, not ANY risk! You typically pasteurize fruit purees, freeze thaw fresh fruit, and spray sanitizer on extract bottles before pouring them in the fermenter to keep the risk down. As with all things post boil, keep it as clean and sanitary as possible.

There is one thing to note when adding fruit and some extracts to fermenters. They typically contain added sugar and this will most likely cause the fermentation to start back up again until the remaining yeast converts the added sugars. So don’t go into contamination freak-out if the airlock starts bubbling again. Just wait until the yeast have finished and continue to bottling. This is usually done in roughly a week or less.

Homebrewing is a journey and with most journeys, it’s not always about the destination. Along the way you will expand your knowledge, tweak your process, come up with new exciting recipe ideas and most importantly meet new people who share your enthusiasm for the hobby. You’ll have friends new and old enjoying your beer, encouraging you to keep the brews coming. And, as with most things in life, homebrewing is always more fun when you can share it with a friend! Till next time, happy brewing and keep in mind that the cold weather is coming. It’s time to “Turn to the Dark Side”. Dust off those darker full flavor recipes and get ready for the Holidays.

(Winter Warmer, anyone?)

CONTRIBUTED BY DON ROWELL AND PAUL MCDERMOTT

Cheers!

Fall 2017 | Carolina Brew Scene |

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66 | Carolina Brew Scene |

| Fall 2017

Fall 2017 | Carolina Brew Scene |

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