Page 2 • Mountain Times Publications August-September 2022BEER & WINE EVENT GUIDE
2022
PHOTO BY MOSS BRENNAN (From left) Matt Mize, Ray Edmonds and Carly Mize hand out beer at the Booneshine Brewing tent during the High Country Beer Fest.
BY MOSS BRENNAN
SEE BEER ON PAGE 4
I n the High Country, craft beer and those who make it have created a bustling community of brewers, w ho each experiment with flavors and styles to create a unique beer culture. The love and passion for brew ing culminates every year into a daylong celebration of suds, the High Country Beer Fest, on Aug. 27. The festival — hosting its 15th edition in 2022 — introduces visitors to a variety of brews from area brewers, while also serving as a fundraiser for Appala chian State’s Fermentation Sciences department and local“Wecharities.have45 tationgreattoofservingies/cideries/meaderiesbrewerthisyear,manywhichhaveneverbeentheevent.Thereisaregionalrepresenofcraftvendors, which I’m super excited about,” said said Dr. Brett Taubman, president of Ivory Tower and director of the Appalachian State University Fermentation Sciences program and one of the main organizers of High Country Beer Fest. “We have three new local bands this year — Fun kelstiltskin, Elora Dash, and Rugg — that should be a ton of fun. There will be several delicious food vendors again this year. And, of course, the edu cational seminars will be informative and amazing. The one seminar will focus on traditional African fer mented foods and the oth er will focus on traditional South American ferments. Education never tasted so good!”This year, the Aug. 27 festival is set to be the “best yet,” according to Taubman. “We have an incredible number and diversity of vendors this year, great local bands, and really in teresting educational sem inars,” Taubman said. “On top of that, I think we’ve really found our sweet spot regarding the number of attendees. When we grew to 3,000 attendees I think that we had started to lose the boutique feel of the event that made it so spe cial. Paring that number down to 1,500 is the per fect balance of a full event that still has that boutique feel. And, of course, there’s no better place to be in late summer than the High Country!”Between the Beer Fest and the products of local breweries flowing like the New River, the High Country has become a pre miere beer destination for High Country Beer Fest
August-September 2022 Mountain Times Publications • Page 3BEER & WINE EVENT GUIDE OL DB AR N winery
Page 4 • Mountain Times Publications August-September 2022BEER & WINE EVENT GUIDE connoisseurs and casual drinkers alike. During the last 15 years, not much has changed — but everything has changed — when it comes to the High Country Beer Fest.“We’re still serving up the finest regional craft beers, showcasing local bands and food vendors, and educating the mass es about fermentation in general, Taubman said. “At the same time, we’ve grown from 300 attendees in 2007 to 3,000 attendees at our peak in 2019, and have since scaled back to 1,500 attendees as a result of both COVID and realizing that a slightly smaller event is better for everyone involved. Every year we have new bands, new food vendors, and new beer, cider, mead, and kombucha vendors. Our educational seminars have also shifted from primarily educating people about the brewing process to focusing on fermented foods that we prepare in the Fermentation Sciences Program.”
As a fundraiser, the High Country Beer Fest raises money for student driven research in the App State Fermentation Sciences Program.“Itprovides research sti pends for students, funds for equipment purchases, research related travel, and consumables in the lab. On top of that, we always support a different local charity every year,” Taubman said. “This year, part of the funds will be donated to Blue Ridge Women in Agriculture. It is a 100% non-profit event, so all of the funds are do nated to the Fermentation Sciences Program and a localTaubmancharity.”said he could Happy Hour Every Day! 4pm-6pm 1/2off Appet izers• DailyDrink Specials
Arrive at the Fairgrounds: A Mountain Alliance bus will run pick-ups from the Appalachian State Peacock Hall Parking Lot going to the Fairgrounds from 1:15 p.m. until 3:30 p.m. Depart from the Fairgrounds: A Mountain Alliance bus will run drop-offs from the Fairgrounds back to the Appalachian State Peacock Hall Parking Lot from 6:30 p.m. until the end of need. Kenneth E. Peacock Hall Parking Lot is located on Rivers Street, approximately 0.5 miles from the George M. Holmes Convocation Center. 416 Howard St, Boone, NC 28607
SHUTTLE AND BUS INFORMATION
Hotel Accommodations with a safe ride to the festival and back: Stay at the Super 8 Hotel. Use this link: www.sleepinn.com/ires/en-US/html/ArrivalInfo?ho
tel=NC514&srp=LBEERF&pu=no for a discounted rate. We will have a shuttle to take you from the hotel to the festival and back to the hotel after the festival is over, for no extra charge.
BEER CONTINUED FROM PAGE 2 SEE BEER ON PAGE 6
PHOTO BY MOSS BRENNAN Tamra Mercer of Beech Mountain Brewing pours a taste of one of their beers at the 2021 High Country Beer Fest.
Nestledinthe High Countr yofNorth Carolina, AppalachianMountainBrewery (AMB) andCider y(AMC)was foundedin 2013 andwas thefirst brewery in Boone, NC Also born andraisedinthe NorthCarolina mountainsare foundersNathanand Chriswho builta foundation of high qualitybeerrootedin theprinciples of community,philanthropyand sustainability Almost adecadelater,those principles still remain true in ourday-to-day.Did youknow that sinceJanuary 2018, we have plantedover 120,000 Long Leaf pine acrossthe statethrough ourLongLeafAlliancepartner hip? We also sponsorbeehivesthrough BeeDowntownand usethe honeyatour Farm to Flamefood truck andinour award-winningB oone CreekBlonde Ale. AMBstrivestocreatea sustainablebrewing processand we have teamed up with local farm to donate spentgrain forthe cattle feed. Thishelps us to divert grainfromendingupat landfillsand helps localfarmers make ends meet saving up to 50+ tons of feed peryear! Finally, recognizingthatgreat beer requires greatwater, we partnerwithWatauga RiverKeeperand Mountain True to keep ourHighCountry rivers andstreamshealthyand clean. Alongwithdeepinvolvement throughout thecommunity,our high-quality beer speaks foritself. AMBhas participatedinthe Great AmericanB eerFestival, themostcompetitive beer competitioninthe countr y, andhas earned severalmedal includingour,B oone Creek Blonde (2015 Gold Medal) andLager (2017 Gold Medal) andHop Rain Drop IPA(2017 Silver Medal).Comevisit us at ourpub location in Boone, NC andenjoy avarietyofbeers and ciders, ourFarmtoFlame food truckand agreat time with friends andfamily.
Appalachian MountainBre wery
August-September 2022 Mountain Times Publications • Page 5BEER & WINE EVENT GUIDE
New
King
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Ivory
PHOTO BY MOSS BRENNAN
Appalachian
Parallel
Booneshine
BEER FROM PAGE 4
HIGH COUNTRY Brewing Company Brewing River Co Mountain Brewery Mountain Cidery Tower Brewery Brewing Co. Brewing Co. Brewery Brewery Brewing Company Brewing Co. Blaze Brewing Co. Cellars Rock Cider Company Brewing Brewing Company Canary Brewing The Levee Brewery & Pub Red Oak Brewery Brewing New Belgium Brewing Brewery Happy Valley Filling Station Fish Brewer Company Bliss Brewing Co. Beech Mountain Brewing Co.
Blue
Mythic
Fiddlin’
Flat
Innovation Brewing Little Oblivion
Stardust
Gaston
BEER FEST BREWERIES Lost province
Tru FontaColorsFlora
Blowing Rock
Olde Hickory
Bhramari
Josh Polick of Lost Province pours a beer for a patron at the 2021 High Country Beer Fest to taste.
Sidetracked
Foothills
CONTINUED
Appalachian
Royal
Moonjoy Meadery Wehrloo Meadery Tobacco Wood Brewing Co Twin Leaf Brewery Altered State Brewing Co. Angry Troll Brewing Brewery Bhavana Liquid Roots Lake Norman Brewery Sweeten Creek Brewing Bird Song Brewing Co. Protagonist Beer Legion Friends & Beer Austin Eastciders White Labs Brewing Co. safely state that without the funds from the festi val, there would not be a Fermentation Sciences Program at App State. “We bring in an average of $50,000 per year to support the program. This has provided count less students with research opportunities they would not have otherwise had and all of the large equipment and consumables necessary to success fully operate a Fermentation Sciences Program,” Taubman said. “The work we do is not inexpensive and could not be done if we only relied on state funding.”TobuyBeer Fest tickets, sign up to volunteer at the event or donate to Ivory Tower, visit www. hcbeerfest.com.
Distilling
What makes Boone shine? First and foremost, it’s the people. The people of Boone are explorers, artists, and entrepreneurs. Our community thrives on adventure and celebrating life in the HighCountry. Whether it’s hiking amountain for the first time, catching your first rainbow trout, taking abike ride, carving aturn on the slopes, or just enjoying the outdoors on a beautiful sunnyday,Boone truly shines. Booneshine Brewing Company is passionate about brewing delicious and approachable beer and is equally focusedonconnecting withwhat makes the community shine. When Booneshine opened their doors in East Boone in 2019theyquickly became a favorite among locals, students, and High Country visitors. Since opening in 2019, Booneshine added alarge outdoor beer garden, food truck and tap trailer. The food truckser vesgraband go options such as cheese steaks, friedcheesecurds,and more.Don’t miss BB QSaturdays in thebeergarden featuring some of thebestBBQ around smoked lowand slow foroverfourteenhours.
Booneshine BrewingCompany 465 Industrial Park Drive•Boone,
28607 •828.278.8006 •booneshine.beer Vo tedBestBrewer y 2020, 202 1&2022 Vo tedBestLocal Produced Beer for2022. Come tr your awardwinning brewsat our tastingroomand outdoorbeergarden! 2022
August-September 2022 Mountain Times Publications • Page 7BEER & WINE EVENT GUIDE
Booneshine’s mission is tomake the High Country abetter place.One example of is their partnership with many local organizations, including Appalachian State Fermentation Sciences. Not only has Booneshine hired several fermentation sciences graduates, but theyalso partner with the Ivory TowerBrewing non-profit to raise funds for the program. Once a quarter, Booneshine collaborates with Ivory Tower ona brew and the proceeds go back to the fermentation sciences program. Booneshine is 100%locally owned and certified independent under the Brewer’s Association Independent Craft program. Drink fresh and local to keepmaking Boone shine. Look forspecial HCBF brew at the festival. NC
Upcoming Events
Page 8 • Mountain Times Publications August-September 2022BEER & WINE EVENT GUIDE Aug. 27 • High Country Beer Fest • Live music by Jeff Hon eycutt Band — Grandfather Vineyard•LiveMusic by Classic Highway — Linville Falls Winery•Liemusic by Dylan Innes — Lost Province Brewing Company Aug. 28 • Live music by The Lucky Strikes — Grandfa ther Vineyard • Live music by Roadside Attraction — Linville Falls Winery•Live music by Natalie Capes — Booneshine Brew ing Company Aug. 31 • Live music by Tom Pillion — Grandfather Vineyard Sept. 1 • Live music by Adam Musick — Grandfather Vineyard•Livemusic by Eric Ches son — Linville Falls Winery Sept. 2 • Live music by Shelby Ray Moore — Grandfather Vineyard•Livemusic by Center piece Jazz — Linville Falls Winery Sept. 3 • Live music by The Classic Trio — Grandfather Vineyard•Livemusic by Euphoria — Linville Falls Winery Sept. 4 • Live music by The Har ris Brothers — Grandfather Vineyard•Livemusic by Shelby Rae Moore Band — Linville Falls Winery Sept. 5 • Live music by The Classic Trio — Grandfather Vineyard•Livemusic by Adam Musick — Linville Falls Winery Sept. 7 • Live music by Tom Pillion — Grandfather Vineyard Sept. 8 • Live music by Adam Musick — Grandfather Vineyard•Livemusic by Eric Ches son — Linville Falls Winery Sept. 9 • Live music by Mason Jar Confession — Grandfa ther Vineyard • Live music by Wayne Taylor — Linville Falls Winery Sept. 10 • Live music by Smokin Joe Randolph Band — Grandfather Vineyard • Live music by The Clas sics Trio — Linville Falls Winery Sept. 11 • Live music by The Collective — Grandfather Vineyard•Livemusic by the Lucky Strikes — Linville Falls Winery Sept. 14 • Live music by Tom Pillion — Grandfather Vineyard Sept. 15 • Live music by Adam Musick — Grandfather Vineyard•Livemusic by Eric Ches son — Linville Falls Winery Oct. 1 • Stomp & Brew — Ashe County’s favorite craft beer, wine and cider tasting fes tival returns for the third time on Saturday, Oct. 1, in Downtown West Jefferson. Proceeds from the event benefit Shoes for Kids, a local charity that provides shoes for children in need. Oct. 2 • Oktoberfest is coming to Booneshine on Oct. 2. Join Booneshine in the beer garden for beer, steins, sausages, pretzels, music, and more. Live mu sic by Sound Traveler will start at 2:30 p.m. and Stein Holding Competitions will start at 4 p.m. They will have festive Oktoberfest menu items all day. Oct. 8 • High Country Oktober fest — Appalachian Moun tain Brewery and Cidery • Sugar Mountain Re sort’s 32nd Annual Okto berfest — Oct. 8 and 9. Take in the beautiful fall foliage, cool, comfortable mountain temperatures, and a week end full of festival activities from 10 am until 5 pm each day. Be sure to bring the kids because the event is for the whole family.
FILE PHOTO
Austin Bates, Jacob Thieman, Brett Koermer, Garrick Koermer, Matthew Rook and Trey Koermer prepared to participate in a traditional Bavarian stein hold ing contest at an Oktoberfest event in 2021.
Banner ElkWiner yand Villa is open from noon to 6p.m. ever yday except forThanksgiving, ChristmasEve andChristmas Day.
Banner Elk Winer y AWARD WINNING•TASTINGS YEAR ROUND VILL A•WINERY•WEDDINGS•EVENTS Open Daily 12 -6pm• 60 Deer RunLane •BannerElk, NC 28604 •(828) 898-9090 •www.BannerElkW inery.com
Seventeenyears ago, Banner ElkWiner yand Villa became thefirstcommercialwiner ytoopeninAvery County.
Founded by Angelo Accetturo andRichard Wolf,the winery is locatedonproperty that used to be ablueberry farm.Wolfe,the original winemaker, passed away in Marchofthisyear. Even after he leftthe position of head winemaker, he wouldcomearound often,saidEmily Billings, tastingroommanager at thewiner y. Wolfeisa huge part of their histor yand theentirestaffmisseshim dearly,she said.
Alongwithwinetastings, patronsofBannerElk Winery andVillacan enjoya glassofwineindoors or outdoors at theircovered seatingarea, thefire pit orone of the gazebosaroundthe pond that’s on theproperty. There’s live musicevery weekend, after hourseventswiththe wine club andonceamonth,theyofferyoga before opening.
Theyoffera blueberr ywinetopay tributetothe property’s originaluse,but they offer more familiar varietalsaswell, includingmarechalfoch, seyvalblanc, cabernet sauvignonand golden muscat.Mostoftheir stockisdry wines, particularly reds,and they keep four flavors of sangriayear-round. In thesummertime,they servetheir appleorange cinnamon sangriachilled and in thewinter, they serveitwarmasa mulled wine.Made with grapes from theirvineyardaswellaslocal grapes, Banner ElkWiner yhas producedmanyaward-winning wines, from thestate allthe wayto theinternational level.
August-September 2022 Mountain Times Publications • Page 9BEER & WINE EVENT GUIDE
½ teaspoon garlic powder
¼ cup butter
BY MARGIE MANSURE
¼ cup flour
Page 10 • Mountain Times Publications August-September 2022BEER & WINE EVENT GUIDE
1/8 teaspoon cayenne pepper
Make it at home: What’s cheese without beer?
Strategize consumption Put some thought to the order in which you drink the flight.
How to drink craft beer
1 teaspoon Worcestershire sauce 1 cup milk
“Flights are great for first dates,” said Brian Lenzo, founder of Blue Palms Brewhouse. “You gotta put your cellphone down and talk to each other while you’re drinking.” Craft beer is social construct. Sit and talk about the beers as you consume them, what you like, what you don’t, what you agree about and why your friend – or date — is wrong. Pro tip: Don’t get in a knock-down-drag-out fight with your girl on the first date.
“Build yourself a story in beer,” recommended the Times. Start with something light — a lager or a blonde ale — then progress to more full-flavored, stronger brews, a pale ale, then an IPA or a brown ale and then a stout. Finish boldly. Choose a “hefty beer with a high alcohol content and the flavor vol ume to match it, like an imperial stout, a double (or triple) IPA, or a barleywine.”
Assorted beers in a flight ready for tasting.
1 cup beer of choice (Stout is good) 2 cups shredded cheese of choice (sharp cheddar and smoked gouda are excellent) 2 teaspoons spicy brown mustard Melt butter in a saucepan over medium heat. Add flour and whisk together until golden in color, a minute or two. Stir in garlic powder, cayenne pepper and Worcestershire sauce.Stir in beer and milk a bit at a time whisking until smooth after each addition. Continue cooking over medium heat until thickened.Reduceheat to low, add cheese and stir just until melted and smooth. Stir in mustard. Serve warm with fresh bread, soft pretzels, vegetables or torti lla chips. Recipe from Margie Mansure, Extension Agent/Registered Dietitian, Nutrition and Local Foods, N.C. Cooperative Exten sion, Watauga County Center.
O ne of craft beers’ best qualities is the variety. So much to choose from, in fact, that it can lead to a paralysis of indecision. What to order? The best route is a flight, four or five short pours at once of a variety. This will provide a study in the various styles of flavors if you’re unsure about new craft la gers. Line up IPAs, a couple of stouts or a couple of porters and discover. The Los Angeles Times had a few other tips, too. Finding a food pairing Allow your palate to explore. Taste test a pale ale, a stout or something sour with your cheeseburger. See what works. Blonde ales and lagers are good with salty fried foods. The citrusy accents in blonde ales com plement the richness of fried foods. Marzen, an Oktoberfest beer, pairs will with fried chicken and chicken friedBlacksteak.IPA, black ale and a dry stout or porter with a balance of malts and hops work well with richly marbled steaks on the grill. American wheat ale, white ale, Kolsch pair will with sushi and tossed salads in vinaigrettes. Sushi’s delicate flavors call for lighter beers. But, to each her own. The only way to find out what’s good for you is to test them. Social juices
August-September 2022 Mountain Times Publications • Page 11BEER & WINE EVENT GUIDE
Grandfather Vineyard is open year round for flights, glasses and bottle purchases. Their spring, summer and fall hours are MondaySaturday 12-6pm and Sunday 1-5pm with live music every Wed-Sun and afood truck on site Fri-Sun. Their winter hours are Mon, Wed-Sat 12-6pm and Sunday 1-5pm (closed on Tuesdays). Their philosophy is to treat everyone like family, to make customers feel welcomed and they will keep coming back. Visit our website, www.grandfathervineyard.com for more information about upcoming events, live music schedule and food truck hours.
When Steve and Sally Tatum, the Vineyard owners, purchased the property in 2000,Steve toyed with the idea of planting Christmas Treesapopular endeavor in the area- but, alove of wine led him to plant grape vines. The Tatum’s have achieved areality of owning aVineyard &Winery that started when they first planted their grapesin2003and opened the doors of the winery in 2011. Sincethen their adventure has grown into the first producing winery in Watauga County that is producing world class wines.
Grandfather Vineyard’s vines were first planted in 2003 and have beengrowing strong across five acres ever since. Althoughyields of theirtruemountain fruit are typically smaller, their vineyard is the home of 10 to 12 different varietals of wine grapes, including Pinot Gris, Chardonnay, PinotNoir, Cabernet Sauvignon, Cabernet Franc, St. Croix, Lando Noir, Chambourcin, Vidal Blanc, and more.
Grandfather Vineyard andWinery
Still, their climate and size make it impossible to grow everything. So, even though their wine production is done on site,they outsource grapes from around the county and state, as well as from Lodi, California, to allow for the highest quality wines. On the other hand, the grapes grown there maintain an unparalleled flavor and hold their own in blends with more well-known California grapes. All thanks to the nurturing and hard-working efforts of the Vineyard staff, the fruitsoftheir labors are unlike any other.
G aps in shelvesthein the local grocery or liquor store are no surprise at this stage in the thermore,methodswelltlesseegrownindustries.alinCOVID-19persPricewaterhouseCoopandemic.pointsoutthattheoutbreakstartedChina,whichdrivesglobmanufacturinginmanyEvenifwineisn’tthere,vintnersmayproblemssourcingbotandothercontainersasasintheirtraditionalofshipping.Furasnewvariants break out, more workers in many industries are falling ill, slowing manufacturing and shipping. Here’s how supply chain disruptions may affect what you’re pouring in your glass.
Higher Prices
New Bottles Supply chain bottlenecks may lead to the global debut of new or new-to-you wine regions.“Consumers have forced to be more creative about the great wine that they consume, and, as a result, you’ve seen the growth of other categories like Santa Barbara in California or the Canary Islands and Gredos in Spain,” Lewis Kopman, co-founder of wine im porter winesnormaltocavagnonlikeBrands,agerSelections,Grossberg/KopmantoldDecanter.JasonSorrell,salesmanatimporterVineyardsuggestedswapsSouthAfricansauviblancforsancerreandforchampagne.“Consumersaregoinghavetogooutsidetheirboxesandexplorefromalternativeloca tions,” he said to Decanter.
“When it comes to social issues and sustainability, consumers want to spend in a way that’s consistent with their values. That’s why I think we’ll contin ue to see more and more questions about the people behind the wines and the tremendous interest in supporting female- and BI POC-owned wineries,” said Vanessa Conlin MW, head of wine at Wine Access.
As supply chains get pinched, prices are rising, and you might find your self priced out of favor ite labels. That’s when you can consult with the experts at your local wine aisle to do exactly what Sorrell did — suggest some great swaps. Sustainability Scores
“2022 will be the year of sustainability,” said Lexi Jones, co-founder of Amilere Imports. “As the supply chain continues to impact our industry globally, it will be more important than ever to support small-produc tion wines and those who are available,friendly.”ecologicallyWithfewerchoicesbuyingabottle is more of a personal de cision, Matt Crafton, head winemaker at Chateau Montelena, told Decanter.
Page 12 • Mountain Times Publications August-September 2022BEER & WINE EVENT GUIDE
Also look for more value-driven bottles with a story in this supply-slow market, with a continued emphasis on sustainable farming practices.
Supply chains and wines
• Head: The qualities of the foam on top of a glass of beer. You might hear it de scribed as persistent, rocky, large, fluffy, dissipating, lingering, white, off white, tan, frothy, delicate.
• Finish: The parting fla vor at the end of a sip. It can be described as dry, fruity, sweet, alcoholic, warming, bitter, acidic, buttery, wet, quenching, lingering.
August-September 2022 Mountain Times Publications • Page 13BEER & WINE EVENT GUIDE 831 West King Street |828.263.9176| www.vidaliaofboonenc.com |Reservations Strongly Recommended Resta ur an ta nd Wine Ba r For menus andhours please visit our websiteat vidaliaofboonenc.com T asting touch.sight,involvesbeersmell,tasteandInaddition, craft brewing is both art and science. Brewers pride themselves on the unique combinations of elements they are able to elucidate in theirOverbeers.theyears, many common terms have been used to describe each ele ment. Here are some terms to help you sound like a pol ished beer tasting pro, gly,prickly,smooth,monfeelandWinning-HomeBrew.comfromBeerforDummies.•Mouthfeel:Howdoesitinyourmouth?Comdescriptorsincludelight,creamy,silky,velvety,tinwarming,viscous,hot, astringent, oily.
• Body: Commonly described as full, heavy, dense, viscous, robust, medium, balanced, medi um-light, light, delicate, wispy.•Clarity: A description of the appearance of solids in suspension. Common terms include brilliant, clear, slight haze, hazy, opaque, cloudy, turbid, crystal, bright, dull.
• Notes (smell or taste): Often described as fruity, floral, hoppy, malty, grainy, sweet, corn-like, hay, straw, graham cracker, caramel, toast, roast, coffee, espres so, burnt, alcohol, tobacco, gunpowder, leather, pine, fresh cut grass, bready, bit ter, spicy, chocolate, toffee, malty, tart, subtle, woodsy, earthy, sulfuric, diacetyl (buttery or butterscotch), citrus, tropical, herbal, onion-garlic, sweaty, woody, green, pine, spruce, resinous.•Color: Common terms include malty, honey, cara mel, russet red, brown, root beer, amber, chestnut, dark red, apricot, orange, black, burnt auburn, garnet, ruby, copper, deep gold.
• Carbonation level: You might hear terms such as spritzy, champagne-like, prickly, round, creamy, light, gassy, sharp, delicate.
• Flavor intensity: How intense the flavor profile is. Common descriptors in clude assertive, mild, bold, balanced, robust, intense, metallic, harsh, complex, delicate, refined, hearty.
Beer terminology to look smart
A variety of full, frothy lager glasses and sizes on a bar bench top.
Millet Millet wine is another Asian wine, popular in Taiwan. It’s a key part of Taiwanese aboriginal rituals such as the millet festival, black rice festival and harvest fes tival. Like rice wines, millet wines are brewed more than made like grape wines. It’s made with the grain, brewer’s yeast and water that’s washed, steamed, sealed and fermented. kinds
W
Other
Apple wine is also known as cider. Consider trying tart cherry wines from Door County, Wisconsin, served in a small glass. In Hawaii, pineapple wine is a floral pour that plays well with spicy foods.
of wine FILE PHOTO High Country wineries abound for the discerning palate.
Page 14 • Mountain Times Publications August-September 2022BEER & WINE EVENT GUIDE
hen you say wine, you think of grapes, and you’re not wrong. The vast majority of the world’s wine is made from grapes, specifically vitisWinesvinifera.can, however, be made from a variety of fruit, vegetables and even grains. Here are some other kinds of wine to look for. Fruits The most common wines that aren’t made from grapes come from other fruits, such as plums, pears, cherries and strawberries.
Nuts Hawaii is also home to a maca damia nut wine made by Volcano Winery on the Big Island. It’s a dessert style wine made with macadamia nut honey and can be served chilled like white wines or warmed up like ciders.
MauiWine uses a million pounds of crushed pineapples every year to make Hula o Maui, Maui Splash and Maui Blanc wines.
Vegetable Wines Three Lakes Winery makes a pumpkin wine year-round. It’s a semisweet wine that’s similar to a chardonnay, except its only made from pie pumpkins. The winery also makes other bottles out of pomegranates, cranber ries, blueberries, blackberries, elderberry and strawberries. Red Ass, from South Dakota, makes a wine out of rhubarb and raspberry that’s served slightly chilled. Rice Rice wine is traditionally made in Asia and is made by the fermentation of rice starch. In the U.S., we mainly use it for cooking, but it can also be served at formal dinners and banquets in Asian countries.. Rice wines are made by more of a brewing process than a wine-making process. Sake is a Japanese rice wine made by fermenting rice that has been polished to remove the brain.
August-September 2022 Mountain Times Publications • Page 15BEER & WINE EVENT GUIDE Serving the High Country since 2013 Craft Beer Boone, NC lostprovince.com -NEW 2Boone LocationsW hen we think of craft beer a num ber of ingredients come immediately to mind, starting with hops, bar ley and yeast. Yet, it’s the champagne of the earth that is key to making craft beer. Water is essential to life. So it is with beer. Water is more complex than we ordinarily think it is, often littered with a mix of compounds and microbes, which produce pH variances that alter reactivity and changes everything from color to taste. Here are some insights from CraftBeer.com on how water affects brewing. Regional styles are based on water The secret to why the Irish make more stouts than the Ger mans, while Germany is known more for lagers can be traced back to water. CraftBeer.com cites an assess ment of beers made in the Czech Republic with water that was low in mineral content — soft water. This water works best for pro ducing beers such as lagers and pilsners. Ireland, on the other hand, has hard water with lots of minerals, and is known for stouts.
In “Water: A Comprehensive Guide for Brewers,” authors John Palmer and Colin Kaminski state that calcium is a key component of water when it comes to beer. Calcium helps with yeast floccu lation and facilitating the mash process. Calcium reacts with phosphates in malted barley to lower the pH in a process known as buffering. This helps enhance the activity of crucial enzymes that extract and break up sugars as a part of the mashing process.
So, how do brewers brew a variety of styles rather than only beers that work well with the local waterTheysource?tinker, according to Craft Beer.com. Brewers use chemistry to change the composition of the water, with additives such as gyp sum, baking soda and table salt. That is why full-scale breweries and homebrewers alike can use them.
Bicarbonate is a compound that serves the opposite purpose, explains CraftBeer.com. It raises the pH (increasing alkalinity). It’s used in the brewing process as a kind of counter-balance, prevent ing things from becoming too acidic. Altering the water chemistry
“Water is a really big deal, big enough to shape the history of beer,” writes CraftBeer.com A matter of chemistry
Water is the key ingredient
R
3. Scrape the rose into a blender and add lemon juice, 3.5 ounces straw berry syrup, a cup of crushed ice and puree un til smooth. Put the blend er jar in the freezer and freeze until thickened, about 25-35 minutes.
4. Blend again, if need ed, to make it slushy. 5. Serve.
EnjoyWin
Think Pink, Think Roses
eFligh ts ,LiveMus ic ,Foo dTru ck s, &More!
Frose A popular way to serve this pretty pink wine is frozen, or as a frose. Try this recipe: Ingredients 1 750 mL bottle bold rose (pinot noir, maybe, or 1merlot)/2cup sugar 8 ounces hulled and quar tered strawberries 2.5 ounces fresh lemon juice Directions 1. Pour the rose into a 13x9 pan and freeze it until almost solid, at least six2.hours.Bring the sugar and ½ cup water to a boil in a medium saucepan. Cook it, stirring constantly, until the sugar dissolves. It should take about three minutes. Add the strawberries and remove it from the heat. Let sit 30 minutes, then strain through a fine-mesh sieve into a small bowl. Cover and chill for 30 minutes.
Page 16 • Mountain Times Publications August-September 2022BEER & WINE EVENT GUIDE Ele va te Yo ur Ta st ei nWin e 95 57 Linvil le Fa ll sH wy,L in vil le Fa ll s, NC Mile pos t3 17 on the Blue Rid ge Park way lin vil le falls win er y. com (8 28 )7 65 -1 400
oses are pink wines that bring in some color from grape skins, but not enough to qualify it as a true red wine. The pink hues range from pale rosey shades to oranges to near-purple. Here’s everything you need to know to rose all day. How It’s Made Rose can be made one of three ways — through skin contact, saignee and blending. In the skin contact black-skinnedmethod,grapes are crushed and the skins are allowed to stay in the juice for a short while, usually no more than 20 hours. The skins are then discarded rather than staying in during fermentation.Inthesaignee process (French: bleeding), some of the pink juice from the must is removed, or bled off, at an early stage. This increases the ratio of skin to juice in the tank, con centrating the flavors and increasing the tannins in the resulting wine. The last process is to mix red wines and white wines. Blending is dis couraged — even illegal in France — in winemaking regions. What it Tastes Like Roses, like all wines, take their flavor from the grapes used to make it, but also from the produc tion method. Most roses have a light, fruity flavor, making it a refreshing drink in warmer weather. Unlike other wines, roses don’t age well and should be consumed as close to their release as possible. How to Serve It Rose should be served chilled. Think about choosing a rose when you would otherwise drink a white. Pour into a medi um-sized glass, just like you use for white wine, or even smaller. Hold your glass by the stem to avoid warming the wine with the heat for your hand. Light roses pair well with fish, sushi, salads, cheeses and white meats. Richer roses can go with grilled white meats and red meat. You want to keep it away from spicy and salty foods and very savory food, such as bar becue or pizza.
