Gravity Magazine Jan/Feb 2016

[A Celebration of Charlotte’s Craft Beverage Scene]

Secrets Of A

Cicerone

®

Light Up Your Biergarten

Tempt Your Taste Buds

From cooking with beer to the best chocolaty brews

Also inside: Wooden Robot Three Hunters Vodka NC’s Best Bubblies

Jan/Feb 2016 ///// Vol:1 » Issue:3 ///// Complimentary

News you can use ... from reviews to awards & storytelling

䐀伀圀一䰀伀䄀䐀 夀䌀 䴀伀䈀䤀䰀䔀 吀伀 䈀伀伀䬀 䄀 䌀䄀䈀℀ ∠匀䔀䔀 䄀一䐀 䈀伀伀䬀 䄀嘀䄀䤀䰀䄀䈀䰀䔀 䌀䄀䈀匀 䘀伀刀 一伀圀 伀刀 䰀䄀吀䔀刀

∠䜀䔀吀 一伀吀䤀䘀䤀䔀䐀 䠀伀圀 䘀䄀刀 䄀圀䄀夀

夀伀唀刀 䌀䄀䈀 䤀匀Ⰰ 䄀一䐀 圀䠀䔀一 夀伀唀刀 䐀刀䤀嘀䔀刀 䄀刀刀䤀嘀䔀匀

∠䘀䄀匀吀뫶倀䄀夀 圀䤀吀䠀 夀伀唀刀 䴀伀䈀䤀䰀䔀

䐀䔀嘀䤀䌀䔀Ⰰ 伀刀 䐀䔀嘀䤀䌀䔀Ⰰ 伀刀 倀䄀夀 䐀䤀刀䔀䌀吀䰀夀 圀䤀吀䠀 䌀䄀匀䠀 伀刀 䌀刀䔀䐀䤀吀

∠刀䔀䜀䤀匀吀䔀刀 吀伀 刀䔀䌀䔀䤀嘀䔀 刀䤀䐀䔀刀 䈀䔀一䔀䘀䤀吀匀Ⰰ 唀倀䐀䄀吀䔀匀Ⰰ 䄀一䐀 䘀刀䔀䔀 刀䤀䐀䔀匀℀

charlotte’s

oldest brewery music, food & award-winning craft beer

Rock Bottom is serious about serving up a delicious variety of food and drink and always determined to craft the next great beer.

401 N Tryon St Suite 100 | Charlotte | NC | www.rockbottom.com

ingredients »»»

6 » Publisher’s Letter

Positivity is contagious!

8 » The Beer Counselor

Bottle share, or blind tasting party?

10 » Home Brew

[10]

Brew with food in mind

14 » Local Buzz

[32]

Expansions, openings & awards

16 » Letter From OMB

Let Craft Freedom ring

18 » Location, Location

Helping you find the best beverages (& more) in town

[26] 30 » The Beer Counselor

20 » Brew Tour

Wooden Robot explores the science of taste

32 » Chef’s Corner

24 » Craft Seen

Check out the beards of beer

Shop for what ales you

[42]

26 » Beer Equals Flavor

The Brew Chef’s double chocolate stout crème brûlée

33 » Work It Off

25 » Swag Shop

Rich chocolate brews to fall for

34 » Secrets Of A Cicerone®

Learn to cook with our fav ingredient

Fitness and beer go hand in mug

An inside look at craft beer’s Jedi Masters

[20]

On Our Cover: Eric Gaddy Casting Shadows Photography

Castingshadowsphotography.com

[25] [48]

38 » Build Your Own Biergarten

Nestle up to the fire with beer

42 » Pursuit Of Perfection

A look at three men on the hunt

46 » NC Bubbly

Tis the season to celebrate

48 » Wine For The New Year

New wines for now or later

50 » Closing Time

4 »»» Jan/Feb 2016 »»» www.gravitymagazinenc.com

A thought before you go

WEEKLY SPECIALS MONDAY 6.50 BEER FLIGHTS TUESDAY 3.00 LOCAL PINTS WEDNESDAY 6.00 CHEESE AND CHARCUTERIE BOARDS THURSDAY LIVE LOCAL MUSIC

1320 S. CHURCH ST • CHARLOTTE NC 28203 • WWW.CRAFTGROWLERSHOP.COM

Yes, the taps are open.

1906 Commonwealth Ave Charlotte, NC 28205 l egio n b re w i n g.c o m 8 4 4 H O P LOv e www.gravitymagazinenc.com ««« Jan/Feb 2016 ««« 5

makersmark »»»

s I y t i v i t i s Po Contagious

spread the love

ere we are on our third issue of Gravity. As we roll into winter, all finished up with the holidays, there is time to slow down, appreciate the crisp cold air and ponder. I am ready to grab a rich stout and sit by the fire and enjoy some good conversation. Hmmmm, what to talk about …

With all the strife happening in the world today, I’ll be honest: I need some positivity. That is what Gravity Magazine gives me — hope that against all odds, things will be OK. We get to tell the stories of the craft beverage industry, which is bursting with some of the most creative, gutsy people you can imagine.

First, it was “pop the cap” that we covered in our first issue. Craft beer won that battle.

Now, the new fight is for “craft freedom.” Currently, breweries are limited to creating 25,000 barrels of beer. If they go over that, by law they must use a third party distributor. That eliminates local jobs and makes quality control next to impossible. The craft brewing industry will have to overcome mountainous obstacles to get past this hurdle, all in an attempt to provide the U.S. with the best product possible.

Our friends in the community will need to come together and lobby, email, post, call and even visit Raleigh to ensure that these laws get changed, so good business can prevail. Be on the lookout for opportunities to write in, sign petitions, or post your concerns to help with the “craft freedom” cause.

Meanwhile, Gravity gets to participate in the upcoming Queen City Brew Fest. Talk about awesomeness! We get to taste tons of beer and, through some skilled beer tasters and Cicerones®, Gravity will crown the “best beer” in Charlotte, all while raising money to help kids through Aceing Autism.

Creating Gravity has been a learning process like no other. Our goal is to tell the stories about Charlotte happenings in this amazing industry. We get to meet great people who are helping us learn the intricacies of the craft beverage industry. Jason studies and researches every day to help make sure we are bringing you good information.

Karsen writes stories, and herds all the cats to bring the words together from Ryan, Alex, Matt, Joe, Sam and Shelby, etc. I gather it all up, collect the photography provided by Eric, Wendy and Andi, design the whole shebang, and put it on paper. Sarah gets her social on to help Jason keep up with our online presence. Lou, Dave and Glen jump in and help us deliver all 15,000 magazines. Finally, Aaron is out there pounding the pavement to find advertisers to help fortify this free publication. Together, we are working to create a tangible “guide to happiness” (as one of our readers called it!), and we are proud of it.

I think the odds are in our favor.

[

gravity:

Cheers!

Kerrie

]

Term “specific gravity” refers to the density of any liquid, and is broken down into “original gravity” (OG) before fermentation, and “terminal gravity” (TG) after.

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Volume 1 » Issue 3

Publishers/Founders Jason & Kerrie Boys Research & Taster Jason Boys Maker of Things Kerrie Boys Wordsmith Karsen Price Bearded Baron of Sales Aaron MJ Gore Beer Counselor Ryan Moses Master of Brew Alex Shoenthal

Wine Guys Matt Kemberling Joe Brock

Socialite Sarah Rice Contributing Writers Jackie Andolino Fogartie Sam Rozzi Contributing Photographers Eric Gaddy Casting Shadows Photography Wendy Raymond Taps and Snaps Contact Gravity: info@gravitymagazinenc.com www.gravitymagazinenc.com @gravitymagnc facebook.com/ GravityMagazineCharlotte Copyright 2016 by DJK Media, LLC Gravity Magazine is published six times per year. Gravity Magazine cannot assume responsibility of statements made by advertisers. In addition, though editorial pieces are heavily researched, Gravity Magazine cannot guarantee their accuracy. No portion of this publication may be reproduced in whole or part without express written permission from the publisher.

Winemaking

supplies c l ass e s Gift Cards

Right next door to Seven Jars Products will be Seven Jars Distillery. Take a tour, sample some spirits and purchase one NC Distillery Tour Commemorative Spirit.

w w w. s ev e n ja rs. co m • ( 70 4) 9 1 9 - 0 2 78 Mon-Sat from 12-6PM. • 6148-B Brookshire Blvd. Charlotte, NC 28216

Co m i n g so o n !

h o m e b r ew i n g

beercounselor »»»

Expand Your Tasting Skills Host A Bottle Share Or Blind Tasting Party

B

y now, you have probably learned how to expand your palate by tasting different beers. But your homework is far from finished. Why not continue this lesson with friends, by hosting a tasting party?

Tasting parties are a great way to continue the work you started with your trips to the bottle shop and ordering flights in bars. The goal of parties is to expand your palate and have fun drinking beer with your friends.

There are two ways to do a party: either host a bottle share, or do a blind tasting. Personally, I think the best is to host a bottle-share party.

To get the most out of your party, let guests bring a beer of their choice — this will give you the most audience participation. If that makes you nervous, then direct them toward choosing certain styles and qualities of beer. Above all, they should bring beer they are interested in having other people try. I would say a good rule of thumb would be to ask guests to bring a beer they

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BOUT BEE GA R, IN H ER LK TA

-

the

E

-W E’R E

can easily describe, so they can convince others to taste it.

Assigning styles is a good way to push the tasting in the direction you want. Otherwise, you will probably get a lot of IPAs! If you are trying to expand your beer universe, you want to make sure you have a good range of beers for everyone to taste.

One thing you need to do is provide the food, since your friends are paying the freight on all the beer. Also — to be perfectly honest — this will help keep people from getting wasted! Be sure to provide beerappropriate food for the guests.

I recommend cheese. In my considered opinion, beer is a better match for cheese than wine. That said, purchase a variety of cheeses. Run the gamut, from hard to soft cheeses, and from mild to stinky … or at least, as stinky as you think your guests can handle.

Remember to try and choose cheeses that will work with the beer styles you’ve chosen.

There are a couple of good sites and books that can help you determine the menu.

The Brewers Association site Craftbeer.com provides a good downloadable beer-and-food pairing pdf. Beer Advocate also has a nice section on their website that provides beer and cheese matches. Another good resource is the book Cheese and Beer, by Janet Fletcher.

Providing a good sharp cheddar, a mild blue cheese, and a camembert or brie would be a good start. This gives guests a good range to choose from, and should match up with most beers. Just remember you are trying to pick cheese or other foods that will highlight the beer, because it is the star of this show.

The other party idea is a blind tasting. This involves a little more planning than a bottle

C

O

O

R

BEER U NSEL

share.

In a blind tasting, it helps if you or the person doing the pouring and introductions of the beer is familiar with them beforehand. That way, you can pair the beers in order to highlight specific taste attributes.

A blind tasting is definitely a party that you want to provide a theme and direction. Again, you can direct people to bring certain beers, but in this case it might be easier for one person to choose the brews. Consider going to a bar or growler shop with bartenders you trust, and asking for suggestions. This will ensure you get growlers filled with a good variety of beers. You never know … they may even provide someone to pour the beer and explain it to the guests!

An ideal beer lineup for either party would be pale ale, IPA, amber, brown, stout/porter, then a wild card like a barley wine or sour. If you are doing a blind tasting, it is especially important to provide good contrasts between the beers you are tasting side by side. They can be subtle contrasts or huge contrasts.

One good way to do this is to take American style interpretations of European beer styles, and taste them alongside beers brewed in the original tradition — i.e. American IPA against a traditional English IPA. The other way is to take one style and provide different interpretations of that style from different brewers.

Bottom line, there is no right or wrong way to hold a tasting party. The key, however you decide to choose the beers, is to provide your guests with a range of beverages that will test and expand their palates.

Have a question for The Beer Counselor? Send it to info@ gravitymagazinenc.com.

The Beer Counselor, Ryan Moses, has juggled bartending with work in the nonprofit fundraising sector. His beer pet peeves include forgetting that beer is a business and taking the business too seriously. Visit his blog at Beercounselor.net.

STOUT Sweet Stout or Cream Stouts are black. Malt sweetness, chocolate, and caramel should contribute to the aroma; roast character may be perceived. Fruity-ester aroma is low if present. Hop aroma is not perceived.

Malt sweetness, chocolate, and caramel flavor should dominate the flavor profile; roast flavor may be perceived.

They should also have low to medium-low roasted malt/ barley derived bitterness.

Hop flavor is not perceived.

Hop bitterness is low to medium low, and serves to balance and suppress some of the sweetness without contributing apparent flavor and aroma. Fruity-ester flavors are low if present. Body is full with an overall sweet impression; the style can be given more body with milk sugar (lactose) before bottling.

Source: 2015 Brewers Association Beer Style Guidelines; used with permission of Brewers Association.

NC Examples: Birdsong Brewing Co.: Mexicali Stout A strong coffee and cinnamon aroma with a chocolate taste and just a touch of chili spice.

Lenny Boy Brewing Co.: Ground Up Coffee Stout The coffee lover’s stout; this black beer is a collaboration with Not Just Coffee.

Unknown Brewing Co.: Tele-porter A wonderful aroma of coffee and chocolate, a creamy tan head, and rich mocha taste.

www.gravitymagazinenc.com ««« Jan/Feb 2016 ««« 9

homebrew »»»

The Perfect g n i r i a P

By Alex Shoenthal

Brewing With Food In Mind Is All About Taste

he only thing better in life than beer or food is beer and food, together.

(OK, OK … marriage, kids, rainbows and dogs are all pretty great, too!) While pairing craft beer and food is spectacular in and of itself, consider it from a brewer’s perspective. Can you imagine crafting a beer specifically with a food pairing in mind?

It may sound complicated, but all it takes is a little creativity and a good sense of what tastes good together. I’ve made quite a few brews with food in mind. Likewise, my process is simple. It’s all about selecting complimentary flavors.

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I once brewed a Kumquat Ginger Saison with sushi in mind. Saison is a dry, crisp and faintly earthy beer with nice minerality. Adding ginger is a no-brainer; it’s already on your plate. Kumquat provides intense, sweet citrus

preservative against spoilage, because — ta-da!

— hops have antiseptic properties.

There are over 120 distinct hop varieties, with more on the way as new cultivars are constantly being developed. Choosing the

“It’s fun to take a meal that would normally be served with wine, and craft a beer to match.”

and acidity to help cut through the oil of the fish or richness of avocado or aioli. Together, these ingredients made for one hell of a tasty beer — but when paired with sushi it was a game-changer!

It’s also fun to take a meal that would normally be served with wine, and craft a beer to match. Prime steak or game meat is an easy example. You would almost certainly expect to pair a big cab or rich, jammy zinfandel …

I’m drooling already! But you can achieve this same harmony with the right beer.

Quite some time ago, I made a beer that was simply exquisite with red meat. I started with a Belgian Dark Ale base. Rich malts like Special B, Belgian Aromatic, and Vienna provided the body and texture, while the Belgian yeast worked its magic, transforming into flavors of plum, raisin, dark fruit and phenolic spice.

Then I just went crazy and added a few pounds of tart Montmorency cherries and several ounces of oak chips!

The end result was fantastic. While it didn’t taste exactly like red wine, it had many flavors in common. The cherries added acidity and cherry-pie notes, while the oak added tannins, mouthfeel, and hints of vanilla and spice. It was delicious on its own or with dessert, but the beer truly was exceptional with a nice hunk of well-seared ribeye or venison tenderloin. What a beer that was! I think I may just have to rebrew it.

Now that I’ve whet your appetite for a killer food and beer pairing, let me quench your thirst for knowledge. Let’s talk about one of the most important ingredients in beer: hops.

We already know that hops are the flower of the hop vine, and one of the main ingredients in beer. You probably know that they provide bitterness, flavor and aroma, and also act as a

proper hop for your brew can be daunting for new brewers. Hop selection is extremely important in crafting a good beer, so it’s very important to learn the differences. Hops are typically categorized by country of origin: American Hops Amarillo, Cascade, Centennial, Columbus, Simcoe, Equinox, Citra, Mosaic, Willamette, Calypso, Galena, Nugget, El Dorado, Zythos, Crystal and Ahtanum are widely used varieties German/Noble Hops Hallertauer, Perle, Saaz, Hersbrucker, Magnum, Tettnanger, Spalt, Saphir, Opel, Mandarina and Tradition English Hops Fuggles, Kent Golding, Progress, Bramling Cross, Northdown, Target and Challenger Australia/New Zealand Hops Galaxy, Apollo, Green Bullet, Nelson Sauvin, Pacific Jade, Ella, Summer, Wakatu, Motueka, Sylva and Topaz The use of hops has exploded over the last 10 years due to the extreme popularity of “hoppy” beer styles such as IPA, Double IPA, Pale Ale, Black IPA, Hoppy Reds and Barleywine.

It’s not just an American thing either. These brews have garnered global appeal, and with good cause — hoppy beers are delicious and versatile. They pair well with a variety of foods. They are fun and easy styles for home brewers to make. That said, now is an exciting time to be a brewer, because wonderful new hop varieties are being released all the time. It’s no fad either. Hops are here to stay. Hooray for hops!

Alex Shoenthal is an award-winning homebrewer, and the head brewer and VP of Dukbone Brewing (Dukbone.com, coming to town mid-to-late 2016). An all-grain brewer 10 years strong, he loves all styles but has an affinity for hops. You can find him searching for some Montmorency cherries.

www.gravitymagazinenc.com ««« Jan/Feb 2016 ««« 11

Gravity Supports Good Taste & Aceing Autism!

Join us at Queen City Brewers Fest ere at Gravity Magazine, we are telling stories and supporting the lifestyle of the craft beverage industry. Queen City Brewers Festival is the perfect opportunity to bring it all together. We will present a trophy for the “best in show” as determined by local beer tasters pursuing their “Cicerone®” certification. This is your chance to meet the breweries firsthand, taste what they have to offer, and enjoy yourself — all while knowing you have helped a great cause. Who knows, you might just find your new favorite beer!

Limited Edition Glass sponsored by:

&

Be one of the first 50 ticket purchases per session and get your limited edition QCBF/Gravity glass sponsored by Yellow Cab. 12 »»» Jan/Feb 2016 »»» www.gravitymagazinenc.com

the fillmore, C HARLOTTE, NC save the

date!

feb. 6th, 2016

BENEFITING ACEING AUTISM of

Charlotte Craft beers

Gravity Magazine will Present the Inaugural

‘best brewery

of QCbf’!

limited tickets

tickets on sale now!

QCbrewfest.com

localbuzz »»»

Expansions:

NoDa Brewing Co. will be rolling out Par 4 in cans early in 2016 and hopes to do a can-a-month starting in January. NoDa will stop at 24,999 barrels because of the current legal cap.

The Olde Mecklenburg Brewery won the gold medal at the European Beer Star competition in Germany for Mecktoberfest in the category German-style Märzen.

Brawley’s Black & Blue VII March 5, 2016 @ 6-10 p.m.

The Visulite Theatre, 1615 Elizabeth Ave., Charlotte

Lenny Boy Brewing Co. will be moving to a 31,000-square-foot space on 3000 S. Tryon St. in early 2016. They will have a large taproom and private event space.

They have acquired Birdsong’s old 10 BBL system with (4) 20 BBL fermenters.

Beertopia A festive utopia of beer presented by grapevine March 12, 2016 @ 2-6 p.m.

1012 Market Street, Fort Mill SC

Triple C Brewing Co. has acquired the building across the street from its current location; they plan to use the new space for private events.

Ho w co o l is this...

Openings:

Bulldog Beer and Wine opened their second location in South End at 1434 Winnifred St. Great Wagon Road Distillery Co. is officially open and offering tours. Their private club, The Broken Spoke, has opened next door, and is serving cocktails with their own spirits, as well as 12 local beers on tap.

The unprecedented win is the first and only by a Charlotte-based brewery. Since 2011, only German breweries have medaled in this category, perhaps one of the most quintessential German beer categories.

Ole Dallas Brewery will open a taphouse next to its production facility in early spring 2016.

Events:

Thirsty Nomad Brewery has finally found a home, at 4402 Stuart Andrew Blvd. The taphouse is expected to open in spring 2016.

Queen City Brewers Festival Feb. 6, 2016 @ Session 1 (1-5 p.m.); Session 2 (4-9 p.m.)

The Fillmore @ NC Music Factory, Charlotte

Legion Brewing, Three Spirits Brewery, and High Branch Brewing are all officially open.

Awards:

Lenny Boy Brewing Co. won first place in the Sour Beer category in the National Organic Beer Competition with Burn Down For What.

Steel String Brewery presents The Sour Barn Bash Feb. 6, 2016 @ 2:30-6 p.m.

Rock Quarry Farm 1700 NC Hwy 54, West Chapel Hill, NC

14 »»» Jan/Feb 2016 »»» www.gravitymagazinenc.com

Devil’s Backbone Brewing Company, in Lexington, Va., has created an Adventure Pack Collaboration Sampler 12-pack, which will include beers from Devil’s Backbone, Wicked Weed (Asheville), Surly Brewing (Minneapolis), Sun King (Indianapolis), Thunder Road (Australia) and Charlotte’s NoDa Brewing Co.

Please share your news!

Our readers want to know about awards, openings and events. Please tell us your scoop!

info@gravitymagazinenc.com

Meet the Br e wers Rock Bottom high branch Legion

Ro b b

What is your job title at the brewery? Brewmaster Hometown? How long have you lived in Charlotte?

Orange, Calif.; 3 years How long have you been brewing and where did you get your start?

17 years. Started as a homebrewer, like most of us.

If you mean where was my first pro gig, that would be Bayhawk Ales in Irvine, Calif.

If you were not a brewer, what would you be? The repo man What is your favorite beer style to drink?

Farmhouse witbier Special talent people would be surprised to know about you? Now if I told you, it wouldn’t be a surprise!

What is the best candy bar? Do you mean a bar that serves candy? If so, I know of none. If you mean individually wrapped confections, anything with salted caramel.

What were you the last time you dressed up for Halloween? It was not a costume, it is a way of life.

For hours & events rockbottom.com/locations/ charlotte

T.J .

What is your job title at the brewery? Owner, Brewer, Janitor, and many other things.

How long have you been brewing and where did you get your start? Like many I started by home brewing.

I have been brewing for close to 8 years.

What is your favorite activity to do in Charlotte when you’re not brewing?

Fishing or just simply trying something new.

What is your favorite beer style to drink? Depends on the weather, but mostly hoppy or Belgian type beers.

Do you have a special talent people would be surprised to know about you? I have a knack for fixing things that break, I think I get it from my Dad. If you had a super power would you it be? To fly, for sure What is the best candy bar?

Reese’s Peanut Butter Cups Pie or cake? Wow that’s tough. But, I think I would go cake.

For hours & events highbranchbrewing.com

Alexail& Ph Alexa: What is your job title at the brewery? Head Brewer

Hometown? How long have you lived in Charlotte?

Davidson, NC. Have lived in CLT for 18 years.

How long have you been brewing and where did you get your start? Started 5 years ago home brewing in my apartment.

What is your favorite activity to do in Charlotte?

Climbing plastic rocks and riding my bicycle around this beautiful city.

Special talent? Limbo

Champion

Pie or cake? Ice Cream Cake Phil: What is your job title at the brewery?

Brewmaster

Hometown? How long have you lived in Charlotte?

Originally from Roanoke, VA. I have lived in CLT for 15+ years.

Special talent? I’m in pretty good shape for a big guy….

I ran an Ironman a few years back.

Super power? Teleportation What is the best candy bar?

Almond Joy

For hours & events legionbrewing.com

For complete brewer profiles, visit our website’s “Meet the Brewer” section. www.gravitymagazinenc.com ««« Jan/Feb 2016 ««« 15

Capped Out

NC’s antiquated beer laws threaten brewery’s growth

To Our Fans, are Brewery are sad to announce that we All of us at the Olde Mecklenburg ts train cons the to due the end of the year, completely leaving the Triad before arrel cap law. imposed by North Carolina’s 25,000-b ource their requires hometown brewers to outs it law, the with ar mili If you are unfa — year produce 25,000 barrels of beer per distribution to a third party once they olina Car th Nor three-tenths of 1 percent of the even though this amount is less than beer market.

Triad ld stay and continue to grow in the The truth of the matter is, we wou without the cap. Without a doubt. er and the cap limit, OMB will become hard However, without an increase in city’s our with g alon s ease incr and re dem harder to find, even in Charlotte, whe 00 25,0 w uction is forced to remain belo population. Despite this demand, prod barrels. e.

I know. It doesn’t make a lot of sens barrels for three reasons.

99 24,9 than e OMB will not brew mor distributors our long-term survival. Third-party One, self-distribution is critical to focus and their portfolios, making it difficult to often carry more than 100 brands in e for the rt that results in a smaller market shar allocate resources. It’s a dilutive effo local brewer in a given territory. our kly to our customers, and always in Secondly, we deliver fresh beer wee lity of our qua the ion, ibut With third-party distr custom, refrigerated delivery trucks. beer could be compromised. ibution require us to fire our in-house distr Third, exceeding the cap would distributor, the to gin mar and nue of our reve employees, forfeit almost 30 percent d in the quish ownership of our OMB bran and — due to franchise law — relin gs, obviously. market. We can’t do any of those thin beer. munity through access to fresh, pure com l loca OMB’s focus is to enrich our is law ted qua anti an to due ble to fulfill this goal It’s a simple, good thing. Being una ion mill $20 over ted crea ctly s, OMB has dire unacceptable. Over the past six year also didn’t exist previously! The brewery that ity activ c omi dollars in local econ jobs. provides more than 120 good, local e to live to make North Carolina a great plac part our do to inue cont to t We wan and work. protect port an increase in the barrel cap to That said, we have a request: Sup ss to acce onal pers r you olina, not to mention the craft beer industry in North Car r local othe with ge chan for n paig lved in a cam great, fresh beer. How? We are invo learn up, k it — that is called Craft Freedom. Loo brewers — such as NoDa Brewing nd. beyo and fight for the good in our community about it, use your voice, and help us

Sincerely, ) John Marrino (& The OMB Team

To learn more, find Craft Freedom on Facebook, Twitter, Instagram and Craftfreedom.org.

16 »»» Jan/Feb 2016 »»» www.gravitymagazinenc.com

“ ... exceeding the cap would require us to fire our in-house distribution employees, and forfeit almost 30 percent of our revenue.”

~John Marrino

Photos By Wendy Raymond • Taps And Snaps

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26 25 Mooresville

locationlocation »»»

map SPONSORED by:

Cornelius

24

16

23

Lake Norman

3

22

Huntersville

21

Mountain Island Lake

18

31 Shelby

30

16 5

Bessemer City

29

Mt Holly

Dallas

2

28 6 37

14 1

4 16

17

14 15 NoDa 13

3

Charlotte 4 5 12 Plaza 7 6 Midwood South End 10 8 9 3 1 2

Belmont

Catawba River

Lake Wylie

11

24

74

Matthews

49

34

Pineville

NC

SC

Rock Hill

35 36

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Lancaster

16

33 Waxhaw

29 Salisbury

1 Rock Bottom Restaurant

& Brewery

Kannapolis

19

20

Concord

7

29

3 The Unknown Brewing Co.

1327 S. Mint Street

4 Wooden Robot Brewery

1440 S. Tryon Street • Suite 110

5 Lenny Boy Brewing Co.

2224 Hawkins Street

6 Sycamore Brewing

2161 Hawkins Street

7 Triple C Brewing Co.

2900 Griffith Street

49

9 Sugar Creek Brewing

215 Southside Drive

2909 N. Davidson Street • Suite 200

17 Salud Brewery

3306 N. Davidson Street

27 New Sarum Brewing Co.

Opening Spring 2016 117 S. Lee Street, Salisbury

28 Rivermen Brewing Co.

1500 River Drive, Belmont

29 Ole Dallas Brewery

136 Durkee Lane, Dallas

30 Bessemer City Brewing

201 W. Pennsylvania Ave., Bessemer City

31 Newgrass Brewing Co.

213 S. Lafayette Street, Shelby

32 Barking Duck Brewing Co.

New location 4400 Morris Park Drive, Mint Hill

33 Dreamweaver Brewery

Opening Spring 2016 115 East North Main Street, Waxhaw

South Carolina 34 Full Spectrum Brewing

Opening Summer 2016 7285 West Winds Blvd.

19 Cabarrus Brewing Co.

Opening Spring 2016 325 McGill Ave.

Opening Spring 2016 427 E. Statesville Ave.

Spittin’Distance from Charlotte

16 Heist Brewery

159 Barley Park Lane, Unit B

26 Ghostface Brewing

14 NoDa Brewing Co.

2320 N. Davidson Ave.

19507 W. Catawba Ave., Cornelius

25 Lake Norman Brewing Co.

15 Free Range Brewing

10620 Bailey Road, Cornelius

Mooresville

13 Birdsong Brewing Co.

2229 N. Davidson Street 2921 N. Tryon Street

11138-C Treynorth Drive, Cornelius

24 Bayne Brewing Co.

20 High Branch Brewing

51

12 Legion Brewing

1016 N. Davidson Street

16432 Statesville Ave., Huntersville

23 Ass Clown Brewing Co.

18 Twenty-Six Acres Brewing Co.

11 Three Spirits Brewery

Opening Spring 2016 4402 Stuart Andrew Blvd, Ste. A

21 Primal Brewery

22 D9 Brewing Co.

Concord

10 Thirsty Nomad Brewery

1906 Commonwealth Ave.

Mint Hill

Opening Spring 2016 528 S. Turner Ave.

5046 Old Pineville Road

32

2 Blue Blaze Brewing

4150 Yancey Road

27

401 N. Tryon Street • Suite 100

8 The Olde Mecklenburg Brewery

Harrisburg

Huntersville/Cornelius

Charlotte

27

325 McGill Ave. • Suite 148

2168 Carolina Place Drive, Fort Mill

35 Legal Remedy Brewing

129 Oakland Ave., Rock Hill

36 Benford Brewing Co.

2271 Boxcar Road, Lancaster, SC

Map Sponsor 37 Alternative Beverage

www.ebrew.com

Distilleries & Cideries

24,999

The maximum number of barrels allowed for breweries to self-distribute.

Support craft freedom!!!

1

Doc Porter’s Distillery

2

Great Wagon Road Distilling Co.

3

Red Clay Ciderworks

4

Dragon Moonshine

5

Seven Jars Distillery

6

Muddy River Distillery

7

Southern Grace Distilleries

232 E. Peterson Drive 227 Southside Drive 245 Clanton Road

Opening Soon-516 E. Peterson Drive Opening Soon-6148-A Brookshire Blvd.

1500 River Drive • Belmont

As of October 1, 2015, NC distillers are now allowed to sell their distilled spirits Direct-to-Consumers (DTC).

The bottles must have this sticker affixed to it and can only sell one bottle per person per calendar year at the distillery.

Otherwise you can find them in NC ABC stores.

625 Main Street Southwest • Concord www.gravitymagazinenc.com ««« Jan/Feb 2016 ««« 19

brewtour »»»

The Science e t s a Of T

n the mood for a fresh, flavorful beer you won’t soon forget? If so, head on over to Wooden Robot, located at 1440 S. Tryon St., at the intersection of Tryon Street and Camden Road.

The brewery, owned by longtime friends Josh Patton and Dan Wade, is notably one of the newer — and more unique — breweries in the Charlotte area. Since opening in the summer of 2015, Wooden Robot has been producing 20 »»» Jan/Feb 2016 »»» www.gravitymagazinenc.com

Belgian farmhouse-style beers with quirky names and intriguing flavors.

Why Wooden Robot? “The name is representative of the styles of beers we make,” explains Patton. “Wooden represents the Belgian farmhouse tradition that inspires us, and our focus on aging beers in oak wine and spirit barrels. The Robot, on the other hand, represents

the innovative spirit of American craft brewers who are constantly pushing the boundaries, as well as the science that goes into brewing.

These two seemingly disparate elements are incorporated throughout the taproom with wood and metal features.”

Patton and Wade have been friends since middle school, and started home brewing in college. From there, Patton

continued his love of home brewing even after moving to Charlotte in 2009 to take a job at Bank of America. Wade, meanwhile, earned a degree in mechanical engineering, and worked as a pro brewer for Swamp Head Brewery in Gainesville, Fla. He also earned his master of science in brewing and distilling from Heriot-Watt University in Edinburgh, Scotland.

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The brewery’s flagship brews include the Willie Saison and the Overachiever Pale Ale. The guys have fun with their brews — and their names! Consider the Good Morning Vietnam, a coffee vanilla blonde ale; or the What He’s Having 3.0 IPA. Regardless of what type of beer you choose, the goal of Wooden Robot — beyond creating a wonderful hangout replete with delicious beer — is to offer

something off the beaten path.

“The best compliment someone could give us is that they went outside of their comfort zone in trying a new type of beer, and were exposed to something they ended up really enjoying,” Patton says.

For their farmhouse ales, Wooden Robot is inspired

by Belgian breweries such as DuPont, Cantillon and Drie Fonteinen. For the hoppy

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beers, Wade mentions breweries such as Hill Farmstead, Tired Hands, Trillium and Tree House Brewing. If you aren’t familiar with these brands, you should look them up, because those are lofty and admirable brands to emulate.

In addition to fresh, memorable beer, the brewery has already made a name for itself for being willing to collaborate with other

r e d e fo Wooden Robot at a Glance Location: 1440 S. Tryon St. Hours: Wed.-Thurs., 4-10 p.m.; Fri., 4-11 p.m.; Sat., 1-11 p.m.; Sun. 1-8 p.m.

Food trucks? Yes Dog & kid friendly? Yes Website: Woodenrobotbrewery.com

breweries. They are also partnering with Twisted Eats, created by Chef Rob Masone, the previous executive chef at Heist Restaurant & Brewery, and the man behind Kre8 Xperiences.

Kre8 Xperiences began by catering a few private events in the Wooden Robot taproom.

Before long, Masone mentioned that he was interested in opening a food truck. A partnership was formed, with the idea to incorporate Wooden Robot’s beer into Masone’s food. The result is Twisted Eats food truck, which features an entire menu built around food that incorporates Wooden Robot’s beer.

Wooden Robot also just became the first brewery in Charlotte to receive a foeder — a giant vertical oak barrel that is traditionally used to age wines and sour beers. They hope to use the foeder to help age and blend a variety of their saisons, wild ales and sours, hopefully adding even more complexity and character to their beers.

Sam Rozzi is a lover of good craft beer and the founder of CraftCarolina.

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[7] Steve Heitman

[2] Matthew Peters

[1] Chris Harker [6] Mickey Foster [8] Sam Fonda

24 »»» Jan/Feb 2016 »»» www.gravitymagazinenc.com [3] Jason Hill

[5] Matt Thomas

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www.gravitymagazinenc.com ««« Jan/Feb 2016 ««« 25

Beer= Learn to Cook With our favorite ingredient

Flavor

By Jackie Andolino Fogartie

menu

Over the Edge American IPA Kale Salad

Ginger Wheat Glazed Chicken Tele-porter Chocolate Cheesecake with Caramel Sauce

airing food with wine has been a widely observed practice in the culinary world, so it’s only natural that with the popularity of the craft beer scene, beer would find its way into the kitchen, as well. Alyssa Gorelick, the force behind Chef Alyssa’s Kitchen, is showing Charlotte’s craft beer fans that not only can you pair beer with food, you can also use the malty beverage during the cooking process. (And no, I don’t mean taking a few swigs from a beer bottle while you’re grilling out for the game!)

Chef Alyssa’s Kitchen has taken Charlotte by storm the past two years with its weekly live cooking classes held at Atherton Mill in South End. Highly influenced by what’s in season and grown locally, Chef Alyssa is including everyone’s favorite beverages in her cooking arsenal.

During this particular class, the common ingredient was sourced from none other than Charlotte’s own Unknown Brewery. (Lucky me!) Whipping up dishes such as the Over the Edge IPA Kale Salad was a foodie/beer lover’s dream come true.

As with all of her classes, the event was casual, fun and supremely organized. Each station came complete with small burners, a plethora of kitchen tools, and aprons — so there was no excuse not to get your hands dirty. Trays of pre-measured spices, oils and local vegetables were lined up, ready to be transformed into delicious dishes.

After performing a live demo of

www.gravitymagazinenc.com ««« Jan/Feb 2016 ««« 27

Cooking With The Chef

hef Alyssa offers a range of classes for all experience levels, focusing on seasonality and basics such as knife skills. Classes are held at Atherton Market in South End, and beerthemed classes are offered three times a year, including the “Pub Crawl” class in March. To see a schedule or sign up for a class, visit Chefalyssaskitchen.com or follow @ChefAlyssaCLT.

each dish, Chef Alyssa turned it over to the “students.” While we cooked, she walked around offering helpful tips — like how to properly chop an onion or decide whether or not the caramel sauce was burning. Throughout the evening, Unknown Brewery representative Elizabeth Warren, who has been with the brewery since the very beginning, provided interesting backstory and hard-core beer knowledge.

Chef Alyssa is always inspired by what’s happening in the local culinary scene, and she loves what the craft beer explosion has done to help her creativity in the kitchen.

“It’s so exciting, like discovering a new spice,” she says. “I’m very inspired by the way brewers will pull flavors together, and that makes me want to not only enjoy it in a cold glass, but figure out what food and flavors would compliment it.”

She is so in tune with using sustainable and locally sourced ingredients that she didn’t plan the menu for the night until she saw what was on tap at Unknown and what was available from her favorite local farms. In classes, she purposefully educates participants about where she sources ingredients; for instance, the chicken used for the evening came from local Windy Hill Farm.

Picking out which style of beer to cook with is important.

Chef Alyssa says the No. 1 tip for cooking with beer is to use a cooking style that will compliment the strength of the beer. She also suggests knowing the appropriate amount of time to cook the beer.

“The most versatile type of beer for cooking is wheat beer, because you can cook them for a long time without the flavor becoming too bitter and overpowering the food,” she says.

Chef Alyssa pays attention to the seasons when picking which types of beers to use in her dishes.

“In the summer, I might use a fruit-forward beer in a lighter recipe, or a summer wheat as a marinade or salad dressing. In the fall and winter, I often make a braise or stew, so I’ll utilize an IPA to play off the richness in those dishes.”

Overall, the freshness of craft beer makes it an attractive ingredient to use in the kitchen.

“What makes craft beer great is the different nuances and flavors,” she says. “You can taste it in a lot of different areas of your palate, from a sweetness up front, to a refreshing or contrasting bitter finish, in addition to the spices or grains used.

Freshness adds to this, because those flavors will be brighter.”

After an enjoyable two hours cooking up a storm, we all sat down at long farm-tables to enjoy our beerinspired dishes. Everyone complimented the crispy skin on the Ginger Wheat Glazed Chicken and couldn’t get enough of the Over the Edge IPA Mustard Dressing that was tossed with the Kale Salad. The Tele-porter Chocolate Cheesecake and Caramel Sauce was the perfect ending to an incredibly enjoyable evening. We were even sent home with a menu book so we could recreate the recipes at home.

As a bonus, I made new friends, learned about local brews and ate a delicious meal prepared by my very own hands. That’s something I can raise a pint to!

Jackie Andolino Fogartie is a local wedding and event planner who loves to brewery hop around the Queen City.

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Simple Pairings

Complementing beer with food does not need to be fancy; it is the flavor that matters. Check out these flavor suggestions for your next beer tasting or Super Bowl party.

Sugar Creek Pale Ale & Cheddar Bacon Popcorn Birdsong Jalapeno Pale Ale & Jalapeño and Dill Popcorn Triple C Up All Night Breakfast Stout & Cinnamon Toast Popcorn (good breakfast mix) NoDa Coco Loco Porter & Chocolate Coconut Popcorn Unique popcorn flavors can be found locally at Taste Buds Popcorn, and Tastebudspopcorn.com

And, of course, chocolate with a stout is ALWAYS Epic 2015 Big Bad Baptist, a good simple pairing! an Imperial Barrel Aged Stout,

aged 18 months with cocoa nibs and four coffee additions, and Charlotte’s Twenty Degrees Chocolate Blood Orange, a sweet and tangy blood orange in a blended milk and dark chocolate ganache. Visit Bottled & Tapped for chocolate pairings.

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ontap »»»

By Ryan Moses The Beer Counselor Beercounselor.net

2

1

4

6 5

3

Choco-Lot Why eat your chocolate when you can enjoy a tall, rich glassful of it? The season of amour is right around the corner, and with it comes plenty of rich, chocolaty brew options to fall in love with.

[1] Thomas Creek Banana Split Chocolate Stout ABV: 7.5% IBU: 52 This beer smells and tastes exactly like a banana split.

First you smell the banana, but then comes the chocolate, with hints of cherry and strawberry.

Even with a low ABV, this beer is a little heavy and sweet for multiple pints. It’s perfectly built for dessert.

[2] Big Bad Baptist Imperial Stout ABV: 12.3% This is a big balanced beer made to be sipped beside a fire on a cold winter night.

The aroma is full of cocoa and coffee. The taste is a mix of cocoa/coffee sweet and bitter.

There is also the whiskey barrel kicker, providing a touch of booziness.

[3] Southern Tier Choklat ABV: 10% Another dessert beer, Southern Tier Choklat has a nice dark chocolate and cocoa aroma.

The taste is the same as the aroma — dark chocolate and cocoa sweetness with a touch of bitterness. Easily the heaviest of the six-pack, this would be a great replacement for your favorite piece of chocolate lava cake.

[4] Stone XOCOVEZA Milk Stout ABV: 8.1% IBU: 50 The aroma of this stout hints directly at the taste, with a subtle use of spice and peppers.

The peppers are so subtle they are nearly nonexistent. The winter spices give it a nice candied yam taste. There is a hint of peppery heat, without it overwhelming the tongue.

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[5] Sam Smith’s Organic Chocolate Stout ABV: 5% IBU: 28 This has a nice milk chocolate aroma, much like a candy bar. An instant classic since its 2012 introduction, this is a sessionable sweet stout. It isn’t too heavy, and the chocolate isn’t too sweet, making it good for the new beer drinker who thinks every dark beer is heavy.

[6] Terrapin Moo-Hoo Chocolate Milk Stout ABV: 6% IBU: 30 Is a “hard Yoo-Hoo” better than a hard root beer? Yes! This is another successful attempt at making beer taste like a dessert. The aroma and taste have all the hallmarks of good chocolate milk. It is also light in taste and feel, making it wonderfully easy to drink.

presentation matters

704-916-9470 @beardbeerbard castingshadowsphotography.com

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chef’scorner »»»

Double Chocolate Stout Be A Guest Crème Brûlée At Your Next Party Recipe by Tim “The Brew Chef” Schafer Photo By Wendy Raymond • Taps And Snaps

s if the classic vanilla crème brûlée isn’t rich and decadent enough! Chocolate — especially good, quality chocolate — and a dark, fullbodied Imperial Stout come together to take this beerenhanced dessert over the edge. I like to add a dollop of fresh whipped cream and a few raspberries as a final touch. The key to a successful crème brûlée is properly tempering the yolks by slowly incorporating the hot liquid into the yolks, to prevent curdling the egg. To burn the sugar, I prefer to use a welder’s torch to evenly caramelize the sugar. This recipe will yield four portions of this dreamy, creamy custard, and it can be on the table in less than two hours, including setting time.

Ingredients: 6 ounces Imperial Stout 2 tablespoons honey 1 pint heavy cream 1 cup sugar 8 egg yolks 6 ounces semi-sweet chocolate, melted 1 teaspoon pure vanilla extract 2 teaspoons sugar, for burning

Directions: In a heavy bottomed twoquart sauce pan, simmer the beer with the honey until half of the liquid remains. Set aside at room temperature or chill for later use.

Sit back and enjoy your company with beer-enhanced catering that will make your next soireé a breeze.

Beer & Wine Dinners Cocktail Parties Cooking Affairs Barbecues & Picnics Beautiful Venues Professional Service Staff Wedding Receptions Corporate Affairs Tim “The Brew Chef” Schafer

In a heavy two-quart sauce pot, bring the cream and sugar to a simmer for 5 minutes, then remove from heat. In a small mixing bowl, whisk the yolks, beating slightly with a wire whip. Slowly incorporate the hot cream into the yolks, while constantly whisking the mixture. Whisk in the beer syrup, melted chocolate and vanilla extract.

Evenly distribute the custard into four 6-ounce crème brûlée dishes.

Place on a tray, then put in a preheated 350-degree oven. Using a pitcher, pour hot water into the tray to create a water bath (the water level should be at least halfway up the side of the dishes).

Bake for 30 minutes until just firm. Remove from the oven and chill in the refrigerator for at least 1 hour. Evenly spread the sugar on top of each custard and tap off any excess. Using a blowtorch, evenly burn the sugar until it all caramelizes. Serve with whipped cream, raspberries and an Imperial Stout!

Tim “The Brew Chef” Schafer owns and operates Tim Schafer’s Catering in North Carolina and can be found hosting beer events everywhere. He has been sharing his passion for cooking with beer for over two decades, and has been spotted cooking aboard the QE II and at Le Mondial de la Biere in Montreal.

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Mooresville, NC 28117 (704) 651-0042 cheftimschafer@gmail.com Find us on Facebook!

Will Work(out) fo r beer Get out of the cold and head inside for your namasté! (Check out this cool shot from OMB-Yoga on Tap.)

Exercise, drink, repeat

photo by Angela Vish Photography

eople who love ice cream don’t organize runs before they go grab a cone. But the trend of getting together and sweating it out in return for a pint of craft beer is a real one in Charlotte. Breweries, bottle shops and restaurants are offering weekly opportunities to get together with like-minded peeps and run, ride or hit the yoga mat, then share a locally made craft beverage. What’s not to love?

Runs

MONDAY Grapevine (Baxter Village): Run Club with Fleet Feet 6:30 p.m. (1, 2 & 3 mile ) Heist Brewery: 6:30 p.m. (1, 3 & 5 mile) TUESDAY Legal Remedy Brewing Co.: 6:30 p.m. (Various distances) Carolina Beer Temple: 6:45 p.m. (3 mile) Running For Brews: Brazwells Pub (Montford) 7 p.m.

WEDNESDAY NoDa Brewing Co.: 6:30 p.m. (1, 3 & 5 mile) Sycamore Brewing: 7 p.m. (1, 3 & 5 mile) THURSDAY Bayne Brewing Co.: 6 p.m.

Triple C Brewing Co.: 6:30 p.m. (3, 4 & 5 mile)

SATURDAY Sycamore Brewing: 12 p.m. (1, 3 & 5 mile)

SATURDAY Bayne Brewing Co.: 10:30 a.m., Pilates, $10

SUNDAY Lenny Boy Brewing Co.: 12 p.m. (1.5 & 3 mile)

Lenny Boy Brewing Co.: 10 a.m., $5

Yoga/Pilates MONDAY Sycamore Brewing: 7 p.m., $5

SUNDAY Bayne Brewing Co.: 11 a.m., Yoga Brewski, $10

Bike

Pizza Peel (Plaza Midwood) 6 p.m., free plus BOGO entree special after class TUESDAY The Olde Mecklenburg Brewery: 6:30 p.m., Yoga On Tap

TUESDAY Common Market: Plaza Midwood Tuesday Night Ride 7:30 p.m. (10-15 miles)

D9 Brewing Co.: 6:30 p.m., Detox To Retox, $10

SATURDAY Unknown Brewing Co.: 2:30 p.m. Bike & Brew (10, 25 and 35-mile loop)

WEDNESDAY Sugar Creek Brewing Co.: 6 p.m., Taproom Fitness w/Metro Fitness

SUNDAY Okra (Plaza Midwood): Sunday Slow Riders 2 p.m.

Sycamore Brewing: 7 p.m., $5

Flying Saucer: 6:30 p.m. (2, 4 mile)

THURSDAY Triple C Brewing Co.: 6:30 p.m.

Lenny Boy Brewing Co.: 7 p.m. (1.5 & 3 mile)

Free Range Brewing: 6:30 p.m.

Note: Activities are first come, first served, and times and dates can change, so check each location’s website before you go. If you’d like your event listed, please email all the details to info@ gravitymagazinenc.com. www.gravitymagazinenc.com ««« Jan/Feb 2016 ««« 33

Secrets Of A

e n o r e c i C

An inside look at craft beer’s Jedi Masters ««« By Karsen Price »»»

oodies have their chef de cuisines … experts that know every nuance of food prep and flavor. Wine connoisseurs have their sommeliers — trained experts who specialize in all aspects of vino. But did you know that beer has its own type of expert classification, known as Cicerones®?

You can call them the Jedi Masters of the brewing world.

34 »»» Jan/Feb 2016 »»» www.gravitymagazinenc.com

®

The Cicerone® certification program was created in 2008

by Ray Daniels, a Chicagobased brewer and beer writer who became inspired to create the program while working for the Brewers Association.

Daniels often found that servers and wait staff in bars knew next to nothing about the beer they were serving!

He created the Cicerone® Certification Program to motivate those working with beer to raise the bar.

The certification has definitely caught on in the craft beer world, where knowledge is prized second only to quality.

“Cicerones® inhabit the space between brewer and consumer,” Daniels says.

He explains that, at the least, Cicerones® need to master the technical aspects of keeping and serving beer, operating a draft system, talking informatively about beer, understanding beer styles and culture, and being able to pair beer with food.

He adds, “At the highest end, they must possess the ability to speak with both brewers and chefs as a peer, and also be able to talk to consumers in the everyday language that they understand — while still providing insight about flavor and guidance toward great drinking and dining experiences. Through this all, they must possess great tasting ability, so they can assess the quality and character of the beers they encounter and serve.”

Daniels says the benefit to becoming a certified Cicerone® is instant credibility. You might be as knowledgeable as they come, but that knowledge can be hard to share immediately with a perfect stranger. Likewise, many companies want to demonstrate a company focus on beer, and they sponsor the certification process for their servers, salespeople, etc.

“The Cicerone® certifications

provide a quick way to demonstrate that you have mastered certain levels of knowledge about beer, whether you are talking to a consumer, a new boss, potential employer, a client or another professional who you want to collaborate with,” Daniels says.

One note: It’s not cool to throw around the title of Cicerone®, which is a registered trademark and an earned designation. If you haven’t truly earned the title, just stick to calling yourself a beer geek.

Meet several local craft beer aficionados who are in various stages of Cicerone® certification:

how to level up The Cicerone® program currently offers four levels of prowess: 1) Certified Beer Server: Starts with the basics and tests the knowledge needed by bartenders and wait staff. The program has awarded more than 60,000 certifications for this level.

2) Certified Cicerone®: Comprises a four-hour exam that includes off-flavors, style identification and beer acceptance. More than 5,000 people have taken this level; approximately 2,000 have passed.

3) Advanced Cicerone®: The newest certification level; tests for this level began in 2016.

4) Master Cicerone®: The ultimate test of beer knowledge.

To date, only 10 people have passed this two-day exam, which includes approximately 40 taste samples, an oral exam, and essay questions. The Master Cicerone® has a 10-percent pass rate.

To learn more, visit Cicerone.org.

Chris Westgard General MGR, Crafty Beer Guys Most people in the local chris craft beer scene are familiar with Chris Westgard, one of the experts behind the Crafty Beer Guys.

But did you know Westgard was born in Germany? He moved to the U.S. at age 9, and grew up in Raleigh. He was first exposed to craft beer while attending Appalachian State University; his first non-macro lager beer was a Cottonwood Pumpkin Ale, which taught him that beer has no limits on taste. He achieved the first level of the Cicerone® program, Certified Beer Server, in November 2012. A year later, Westgard sat for the Certified Cicerone® examination, and earned that title, as well. His future plans include becoming an Advanced and then Master Cicerone®.

Q: Why did you decide to become a Cicerone®?

One of my favorite things about the program is that it requires a spectrum of knowledge and sets a standard for an all-around beer service professional. There are plenty of self-proclaimed “beer nerds” that may be very familiar with styles, but not know anything about a draft system, and many very technically adept home brewers who’ve never tasted a relatively obscure style like a Gueuze. I can meet another Cicerone® from across the country and immediately have an understanding of that person’s level and content of knowledge.

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Q: What do you think makes a great Cicerone®?

Passion. The program is largely built around self-study. Anyone with a genuine interest that is driven enough to teach themselves the content can be a Cicerone®, but it requires a lot of time and experience, which can’t be faked or acquired half-heartedly.

Q: Tips for those who want to become one?

Taste, taste, taste. Once I caught the bug, I set out to try a new beer at every opportunity and expose myself to as many styles as possible.

You can’t limit yourself to the styles you like, but have to try a little bit of everything and do so thoughtfully, researching every new aspect you come across. There is a difference between drinking and tasting.

Salim Tucker Certified Beer Server, Craft & The Beer Growler Salim Tucker is about as passionate about craft beer as you can get. The Charlotte native has done quite a bit travel in his life to taste as many beers as possible. “Just this year, I’ve tried over 900 new beers!” he says. Tucker worked as a draft technician at Crafty Beer Guys, and still handles custom residential work.

He is Cicerone® Salim certified as a beer server, and spent much of 2015 studying for his level-two test with help from mentor Chris Westgard. He plans to take the Master Cicerone® test within the next 10 years, and also dreams of owning his own brewery, plus a giant bottle shop/growler station/tasting room. He barkeeps at Craft as well as The Beer Growler.

Q: Why do you hope to one day be a Master Cicerone®?

The road to Master Cicerone® is a long and slightly crazy one … but the benefits are incredible. As a Master Cicerone®, I would have the privilege of traveling the world to consult with anyone and everyone about beer.

Ultimate dream job.

Q: How do you study?

I study by — you guessed it — drinking beer! I also test myself by blind tasting, blind 36 »»» Jan/Feb 2016 »»» www.gravitymagazinenc.com

pouring, and palate matching while I barkeep.

I log every new beer with my guesses for style, ABV, SRM, IBU, versus what they actually are, and then compare.

Q: What makes a great Cicerone®?

Being a great Cicerone®, in my opinion, is about staying humble. Always asking questions when you have them and finding out the answer instead of slinging some BS. I also believe the most important thing you must keep in mind as a Cicerone® is to have the ability to identify quality brew without letting personal preference get in the way. Just because I don’t like the taste of a beer does not necessarily mean it’s a bad one!

Todd Franklin Brewmaster, Sugar Creek Brewing Co. When Todd Franklin was offered the opportunity to become Sugar Creek’s brewmaster, he did cartwheels all the way from Virginia. A Belgian ale/pale ale drinker who loves to brew, todd Franklin jokes that he quit a respectable job as a nuclear engineer — which included refueling U.S. Navy Nuclear aircraft carriers — in order to follow his dream of opening a brewery. He studied mechanical engineering at Virginia Tech in 1996, where he also studied the art of drinking and brewing craft beer.

Q: Why do you want to become a Cicerone®?

Becoming a Cicerone® is important to me, because I feel that in order to brew the best beers possible and to be able to match these beers with what each individual consumer is looking for, I need an intimate understanding of everything related to beer. Beer science, tasting, brewing, serving, pairing, styles and evaluating are some of the main things you need to fully understand before being able to create and serve world-class beers. The Cicerone® program provides the coursework and testing to take my beer education to the highest level.

Q: Tips for those who want to become one?

If you’re interested in becoming a Cicerone®, I’d recommend partnering with someone with the same desire, and then immersing yourselves in beer education by conducting extensive

taste evaluations, brewing, creating pairings and working or volunteering in a brewery. Read every book about beer that you can find … there are a lot more than you may realize.

Get out and visit as many breweries as possible, tasting beer at the source and talking to the people who make the beers. Travel to the classic beer-producing areas all over the world to evaluate their beers, savor their recommended food pairings and drink the water that was used to create the beer.

Joe Vogelbacher CEO, Sugar Creek Brewing Co. Joe Vogelbacher wasn’t always the CEO of a local craft brewery. The Charlotte native has a degree in engineering systems from the United States Merchant Marine Academy, and worked as a nuclear test engineer with Northrop Grumman. Next, Vogelbacher moved to New Jersey, where he founded a construction supply company that became one of the fastest-growing businesses in the region. During this time, he discovered a love for home brewing, and before long was selling his brew to the public. He recognized his calling, and sold his construction business. He returned to his Joe hometown, and in order to make the transition to professional brewer, he received onsite training from the Siebel Institute of Technology. And if that’s not impressive enough, Vogelbacher has spent over 13 years serving as a drilling reservist in the U.S. Navy; he currently holds the rank of lieutenant commander.

Q: Why do you want to become a Cicerone®?

Lots of people claim to know a lot about beer. The Cicerone® certification program gives you the opportunity to be a recognized expert within the industry. It legitimizes your knowledge. The Cicerone® program has standards that are respected, and getting through the program communicates that you have a well-rounded knowledge of the beer industry, plus a halfway decent palate! Since I already own a brewery, it’s not too important to be a recognized expert — all my customers care about is whether or not we can produce great beer. But for me, the Cicerone® program is a great conduit to help broaden my base of knowledge.

By working my way through the test structure, I’m pushed to learn more, and in the end that helps me and my team produce a better product.

Q: Tips for those who want to become one?

Go to the website and look up a Cicerone® in your area. Ask them to lunch and pick their brain. Read the syllabus thoroughly and ask questions. Get the books on the book list! You should also be certain that you know the information covered in Tasting Beer, by Randy Mosher. I also recommend that you go through the Cicerone® off-flavor training course at least twice.

, n o i t n e t At Beer Geeks Sugar Creek Brewing’s Cicerone® Series Sugar Creek’s CEO Joe Vogelbacher and brewmaster Todd Franklin are planning to take the Advanced Cicerone® test in February. There are currently zero Advanced Cicerones® in the U.S. In other words, they could become the first to earn this honor in North Carolina!

Help the guys study, or simply cheer them on, by attending a unique series of Cicerone® events at Sugar Creek, modeled after the study points for the Cicerone® Certified Beer Server level.

Mon., Jan. 4, 6:30 p.m.

Cherishing the Craft: Beer tasting & flavors Mon., Jan. 18, 6:30 p.m.

Sip in Style(s): Classic beer styles 101, plus history/ culture Mon., Feb. 1, 6:30 p.m.

Brewing Basics: Basic brewing process & ingredients In addition, the brewery is hosting a type of “bottle share,” known as Beer-Thirty Trainers, to help Vogelbacher and Franklin prepare for the Advanced Cicerone® exam in February. Sugar Creek is inviting guests to bring a bottle of their favorite beer for the guys to blind taste test and to discuss as a group. Dates for Beer-Thirty Trainers are Jan. 1, 15, and 29.

To learn more, email info@sugarcreekbrewing.com.

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Build Your create Your Outdoor Space With Craft Beverages In Mind

38 »»» Jan/Feb 2016 »»» www.gravitymagazinenc.com

Own

Biergarten

By Karsen Price

Photo by Eric Gaddy Casting Shadows Photography

ith the advent of winter and the plethora of award-winning Charlotte breweries comes the desire to enjoy those delicious craft beverages at home, in the comfort of your own firepit.

Why not create an outdoor space just perfect for cozying by the fire with your favorite IPA, porter or brown ale … and then call it a biergarten?

Lauren Clement, with Lauren Nicole Designs, is an accomplished interior designer who believes that your décor should reflect your own personal style. Whether it’s a stone firepit worthy of a king, or a movable iron pit that you’ve had since college, just remember that it’s all in the details when creating the perfect outdoor space.

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Furniture “The most important thing to remember when designing an outdoor space is furniture placement,” Clement says. “Just like an interior room, you need to consider traffic patterns and how each area of the space will be used.” She notes that most outdoor spaces see high volumes of traffic, so the layout is critical. She suggests taking blue painter’s tape and marking off where furniture might fit.

Did you know?

The largest traditional beer garden in the world — the Hirschgarten in Munich — seats 8,000 people!

Firepit Clement notes that she’s seen a definite increase in the use of firepits over the past few years. “Making an outdoor space a true living space has become so popular,” she says, “and the addition of a firepit adds the ability to gather with your friends and family, enjoy your beverage of choice, roast marshmallows, and stay warm year-round! It adds an overall ambiance and warmth to the space.”

Artwork Clement says to be on the lookout for exterior artwork and accessories that can stand up to the 40 »»» Jan/Feb 2016 »»» www.gravitymagazinenc.com

elements. “Vendors are now making these types of finishing-touch accent pieces to live outside 365,” she says.

Color When decorating, your outdoor space should be an extension of your interior home. That said, play it up. “You have the chance to add a bit more fun and playfulness by adding pops of fun colors on pillows and accent chair fabrics to create your happy oasis,” Clement says.

What’s Hot Garden stools as accent tables. “These little stools pack a big punch!” she says. “They can add a pop of color or texture or pattern, or all three. These can serve as extra seating or a hard surface to set your beverage on. Garden stools are my fave outdoor accents.”

Comfort Last but not least, comfort is king. “Every biergarten needs to have a comfortably luxe feel,” Clement notes. “That means the décor should draw you in, and the comfort will make you stay and relax and enjoy your beverages with your companions. Cheers!”

For information on Lauren Nicole Designs, visit Laurennicoleinc.com.

What is a biergarten?

The term biergarten (or beer garden) hails from Munich, Bavaria, and originated in the 19th century. Still popular today in southern Germany, the term has become generic for open-air establishments where beer is served. They often include a gravel bed, wooden benches, plenty of trees and seating galore.

The Team

The Team

That Will Move You

That Will Move You

Do you LOVE where you live?

Wouldn’t it be great to walk to a brewery, take the light rail to a great bottle shop or ride your bike Uptown?

Take the plunge today and move to where the action is.

Vicki: 704.451.0776 vbaughman@carolina.rr.com

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Dan: 704.962.8999 danbaughman1995@yahoo.com Real Estate Brokers in NC & SC

victoriabaughman.com www.gravitymagazinenc.com ««« Jan/Feb 2016 ««« 41

The

“Traditionally, people think of stalking and killing prey when they think of hunting. However, we like to think of it more broadly.

Why can’t it mean getting the guy/girl you want? The job you want? The body you want? The life you want?”

— Stuart Hirsch

Pursuit Of Perfection A Look At three Men on the hunt

By Karsen Price

ou might not think that a trio of vodka creators would have found their inspiration from a love of good health … and the Paleo diet.

As Stuart Hirsch tells it, the idea was Brian Foushee’s. At his 30th birthday party, he pulled aside two friends from his college days at UNC Chapel Hill — Hirsch and Mike Castellani — to pitch the idea of creating unique, fruit-based vodka that wouldn’t have a drop of gluten in it.

“Brian is really into fitness and had been doing CrossFit for about a year at that time,” Hirsch says.

“During that time he was introduced to the Paleolithic diet, which is like gluten-free on steroids. On this diet, drinking booze can be challenging. Since grain and potatoes are off-limits, that makes most vodka and all whiskey off-limits.”

The three co-founders hail from a variety of hometowns, but at UNC they made a connection that lasted after graduation. On the brand’s website, they describe themselves as “a bunch of kettle-bell swingin’, marathon running, adventure race enthusiasts who, at the end of a long hard day, like to enjoy a drink or two.”

All three are health conscious, and believe in seizing the day and fighting for what you want in life. Hirsch and Castellani were immediately interested in Foushee’s idea, and Three Hunters Vodka was born in 2012.

“We felt like if we could come up with fruit-based vodka, we might be on to something … but it had to be delicious, in addition to being gluten-free and Paleo,” Hirsch says.

The No. 1 goal was to create a fruit-based spirit that was all natural, with no added sugars, flavorings, www.gravitymagazinenc.com ««« Jan/Feb 2016 ««« 43

chemicals or preservatives. But Hirsch says it was also important to capture that “artisanal farm-to-bottle spirit,” and to leave a small carbon footprint.

As a result, Three Hunters Vodka is harvested, distilled and bottled on the shores of Lake Erie, “so close to the lake that you could throw a grape into it,” Hirsch says. The company uses only grapes and berries and a state-of-the-art distillation technique.

“Our slogan is, ‘It’s the ingredients of the gatherer that feed the spirit of the hunter.’ We live by that slogan. We produce Three Hunters Vodka on the shores of Lake Erie. The grapes and blueberries are grown locally and distilled right on site. This is so important, because we don’t do any freezing or trucking of the natural product,” he says.

The company’s first bottle of vodka wasn’t ready until 2014. Since then, the feedback has been exceptional, especially from others in the Paleo-community. Three Hunters Vodka is sold around the state and is available for purchase on the company’s website. “Folks should definitely ask their local liquor stores and favorite bars to pick it up,” Hirsch says.

The brand’s name comes from a poetic interpretation of hunting. While each co-founder isn’t a cut-and-dried hunter — as in, stalking 44 »»» Jan/Feb 2016 »»» www.gravitymagazinenc.com

silently through the woods after prey, weapon in hand — they do share a belief in going through life with a razor-sharp focus on the things they desire most.

“The beauty of Three Hunters and our partnership is the many interpretations of hunting,” Hirsch says. “Look on the bottle — there are three different types of arrows. We wanted to represent our different personalities, and just like hunting, there is more than one way to get the prey. Traditionally, people think of stalking and killing prey when they think of hunting. However, we like to think of it more broadly. Why can’t it mean getting the guy/girl you want? The job you want? The body you want? The life you want?”

He adds, “As far as ‘real’ hunting, I would have to say that is Brian’s department, since he is more of a country boy. Mike and I are city boys for the most part. But I spent two months on a primitive island in Fiji once and did enough fishing to survive … does that count?”

Yes. We definitely think that counts.

Visit Threehuntersvodka.com for more information.

Karsen Price has gone turkey hunting on occasion, and she believes in seizing the day … and a good drink.

Capture the essence of food & beverage

Wendy Raymond 704-626-8051 @tapsandsnaps

www.tapsandsnaps.com

offthevine »»»

A North Carolina

By Matt Kemberling & Joe Brock The NC Wine Guys

o matter what you call it — bubbly, sparkling, champagne (shhh, don’t tell the French) — the beverage most often used to toast special occasions or create a feeling of romance is delicious by any name.

What may seem like an effortless bottle of bubbling wine actually has a long history for each and every bottle’s production. Sparkling wine is traditionally made by the méthode champenoise.

Quicker techniques are available, yet they rarely produce the same quality.

In order to capture the best flavors possible, sparkling wine relies on highly acidic grapes and requires low temperature fermentation.

After fermentation, the wine is bottled with a small amount of sugar. This extra sugar feeds natural yeasts and creates a secondary fermentation in the bottle, producing the bubbles we all know and love. This process takes two to three weeks, but the wine is stored in the bottle with the yeasts for up to three years. The yeast is then frozen and removed from the bottle, and the permanent cork is placed in.

And there you have it. Each bottle takes at least two years to transform into the delicious liquid you pour in your glass.

North Carolina has a long history of sparkling wine. The winery at the Biltmore Estate has been making sparkling since 1983.

As a result, several of the wineries offering sparkling wine have it bottled by Biltmore using their own grapes. Of the wines included below, Biltmore bottles the Shelton and the Raylen sparklers. Each of the wines is priced in the $20 range, so they’re affordable when compared to other domestic offerings.

Although it’s most popular on New Year’s Eve and Valentine’s Day, sparkling wine doesn’t have to be solely for special occasions. The bright and cheery beverage pairs well with most Southern food — it’s perfect with fried chicken, for example. So the next time you’re out and see a bottle of North Carolina sparkling wine, pick up a bottle and try one for yourself.

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State

Of Bubbly Biltmore Estate Château Reserve 2011 Blanc de Blancs North Carolina Chardonnay is the only grape that goes into this bubbly. The nose is warm and delicate, with notes of spun sugar and fresh biscuits. Tropical fruits and apples show through on the flavors.

The extremely tight framework of tiny bubbles quickly softens the bright acidity of this wine.

Almost immediately upon sipping, the bubbles blanket the tongue, sending a rush of flavor across the palate.

Visit Biltmore.com/visit/ village-winery

Shelton Vineyards Blanc de Blanc Brut This 100-percent chardonnay bubbly is crisp and dry, with a great citrus profile. The nose has a hint of buttered popcorn and pears. The flavors are creamy and slightly sweet, although it is still quite dry. The bubbles are tight and plentiful, with an almost massaging effect on the palate. There’s a subtle smokiness on the finish, but otherwise it finishes clean and crisp.

Visit Sheltonvineyards.com Raylen Sparkling Brut A blend of red and white grapes goes into this bubbly. With pinot noir and chardonnay making up the primary grapes, this wine is definitely more complex. It is slightly more acidic than the others, yet still well balanced.

The nose is full of honeysuckle and citrus fruits. The citrus carries through into the flavors with a soft creamy finish. A tight bubble framework makes for a softer, more elegant wine.

Visit Raylenvineyards.com

Childress Blanc de Blancs Victory Cuvée Another 100-percent chardonnay bubbly, this is slightly different than the others. It has a more vibrant nose that leans more toward flint or other earthy minerals. The flavors are more pronounced and a bit sweeter.

A sharp acidity up front moves quickly into plums and apples on the mid-palate. The finish is sweeter with a mellow caramel flavor. The bubbles are bigger and more spread out, making for a different texture overall.

Visit Childressvineyards.com Raffaldini La Dolce Vita A bubbly of a different sort, this wine is made in the style of a Moscato d’Asti. Notably sweeter than the others, this wine is dessert-like. It has a happy nose with an intense tropical flair playing up the pineapple and mango aromas.

The flavors are remarkably mild for a sweeter wine, showing more sweet apples and pears. The bubbles are unmistakably smaller and not as prevalent overall. A delicate bubble helps to bring out a subtle spice on the finish before it slowly fades away.

Visit Raffaldini.com www.gravitymagazinenc.com ««« Jan/Feb 2016 ««« 47

offthevine »»»

New Wines For The Reviewed by The NC Wine Guys

New Year

hen a winery releases a new wine, typically they are happy with the way the wine tastes right at that moment. Depending on your tastes, you might be among the crowd who likes to drink the wine in its youth. The bright and fruity flavors of a young wine are remarkably fresh. Over time, a young wine will smooth out and come into its own. Bright fruits turn into soft velvety tannins and elevate the wine to another level. Our tip to you: If you like the young wine when you taste it, buy two bottles — one to drink now and one to hold onto.

Jones von Drehle 2014 Tempranillo A wildly popular grape in the Rioja region of Spain, this grape produces a robust wine here in North Carolina. Just released in November 2015, this wine is young, yet still throws quite a party. The nose is deeply aromatic with hints of tomatoes and caramelized sugar. The flavors are bold with red plums and berries. A delicate spice shows on the mid-palate and then fades into delicious vanilla flavors. At times, this wine is a bit bright and edgy, but remember, it’s still young.

With another year in the bottle, this wine will smooth out nicely. Visit Jonesvondrehle.com

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Misty Creek Vineyards 2014 Syrah There are times when a one-year-old red wine isn’t ready for public release. This wine isn’t one of those. It recently won Best in Show at the NC State Fair and the NC Wine Growers Cup. Ripe red cherries abound on the nose with a gentle raisin note in the background. A light cedar and vanilla flavor develops about halfway in. The lingering woody finish yields to a soft peppery spice. A sweet tobacco flavor lingers on before fading out to a fruity finale. Drink now to enjoy the youthful nature of this wine. Visit Mistycreekwines.com Piccione Vineyards 2013 Cabernet Sauvignon It goes without saying that any wine from a new winery can be considered a new wine. This cabernet sauvignon is unlike most cabernets in North Carolina. It is quite earthy, with a nose that evokes the feeling of being out in the forest. Dark cherries and plums add more complexity. The flavors are dark, with cedar and tobacco up front fading into a dry finish. On the very end, a slight spice akin to horseradish appears and then fades slowly.

While it’s good now, a year or two could bring out more of the dark fruits and soften the tannins. Visit Piccionevineyards.com A note about our reviews for this issue: In order to get a more broad perspective, we conducted a blind tasting with a group of nine individuals. We then compiled their notes and created our reviews. In addition, we would like to mention that the Jones von Drehle Tempranillo and the Biltmore Chateau Reserve were both donated by their respective wineries for this issue.

Matt Kemberling & Joe Brock are two guys who love wine, local breweries, farm to fork and all things local. Follow their adventures at http:// ncwineguys.com or on Twitter @NCWineGuys.

R o ad trip!

North Carolina Wineries Biltmore Estate Winery 1 Lodge Street Asheville, NC 28803 (828) 225-6280 Shelton Vineyards 286 Cabernet Lane Dobson, NC 27017 (336) 366-4724 Raylen Vineyards 3577 US-158 Mocksville, NC 27028 (336) 998-3100 Childress Vineyards 1000 Childress Vineyards Lexington, NC 27295 (336) 236-9463 Raffaldini Vineyards 450 Groce Road Ronda, NC 28670 (336) 835-9463 Jones Von Drehle 964 Old Railroad Grade Road Thurmond, NC 28683 (336) 874-2800 Misty Creek Vineyards 710 Wyo Road Mocksville, NC 27028 (336) 998-3303 Piccione Vineyards 2364 Cedar Forest Road Ronda, NC 28670 (336) 693-8713

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closingtime »»»

“Sometimes, when I reflect back on all the beer I drink, I feel ashamed.

Then I look into the glass and think about the workers in the brewery and all of their hopes and dreams. If I didn’t drink this beer, they might be out of work and their dreams would be shattered. Then I say to myself, ‘It is better that I drink this beer and let their dreams come true than to be selfish and worry about my liver.’ “ ~ Jack Handey

The outdoor patio at Wooden Robot.

Photo by Eric Gaddy Casting Shadows Photography

50 »»» Jan/Feb 2016 »»» www.gravitymagazinenc.com

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