Fishy Brew! By Dwayne Owens
I’ve tried most every kind of beer you could drink. The hoppiest of IPAs to the darkest of stouts, smooth malty reds to the lightest of lagers. I’ve never discriminated when it came to beer. I’ve drank them cold and I’ve drank them hot. I have enjoyed the most delicious “one of a kind” tap room blends, and readily choked down questionable home-brewed disasters. Over many years of exhausting effort and research, I was sure I must have tried them all; however, I found that I was wrong. Impossible though it seemed, there was one beer that is so unique that only a few even know of its existence. I learned about it the first time I went night fishing several years ago, and haven’t been able satiate my thirst for it since. That memorable evening was the first time I was introduced to the horribly satisfying experience of a fishy brew. You’re probably thinking, “Fishy beer. Sounds delicious. Where can one purchase this marvelous nectar?” If this is you, I’m afraid you’re going to be sorely disappointed when I tell you that it’s not something you can just rush out and buy off the shelf at the supermarket. It’s not sold at any liquor store, and you can’t find it in a gas station growler. In fact, you can’t buy it readymade anywhere I know. Instead, it is the product of several complicated and strictly dedicated steps, which if preformed correctly, may take countless hours to perfect. I should warn you that it is not recommended for anyone who is easily discouraged by odd smells or those unaccustomed to long periods of unbearable boredom. First, you’re going to need some beer. Here’s where being indiscriminate is very helpful, because any kind of beer will work well with this proven recipe. The
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most important thing is that it’s a beer you enjoy drinking. I’ve found over time that cans work the best, but have had equal success with bottles on more than one occasion. Next, you will need a large cooler, some ice, a couple of fishing poles, and about three dozen minnows or night crawlers. Now, put the beer in the cooler and head out to your favorite fishing hole just before dark on any clear summer evening. Keep in mind that you can technically make fishy beer anytime of the day, any day of the year, but my professional opinion is that early summer twilights produce the best flavors. If you’re new to fishing, or don’t yet have a proven place to fish, it’s always best look for a cluster of fishermen or boats when you arrive at the lake. That’s always a sure sign of a productive area. Here’s where patience becomes a deciding factor in your ability to successfully create your own fishy brew. Pace yourself as you drink the beer in the cooler, trusting that the fish will start biting sometime before the third beer is gone, but long after you have decided to quit and go home at least three times. I find that fish bite more consistently when I’ve decided to give up. When you do actually begin to catch fish, be sure to put them in the cooler cautiously as not to disturb the remaining beers that have settled to the bottom. This is important, because it’s those beers that marinate in a cooler full of fish all night that end up tasting the best while toasting your luck after catching your limit. So if you ever get the opportunity to try one yourself, just remember: Be brave, stick your hand though the goo, part the fish, and pull out a brew. Pop the top and savor the flavor, because that’s not the smell of fish on your beer, it’s the smell of success.
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204 West Main Street | Johnson City, TN 37604 423-929-3111
Seasonal Spring Beers By Becky Campbell
THE IPA IN BLACK
Looks can be deceiving. This brew has the aroma and taste of a well-balanced IPA but dressed in an all black suit. Black Malt in the grain bill gives it a rich black color, but low on the roast characteristics you expect with Stouts and Porters. It has a moderate hop aroma and taste with a dry finish.
As sure as spring will arrive, so will the spring seasonal beers from breweries around the area. JRH Brewing in Johnson City will introduce three seasonal beers, including one for the brewery’s oneyear anniversary. “We are releasing The IPA in Black on March 17th for our one year anniversary celebration,” said brewery owner John Henritze. The beer is “a black IPA with subtle floral and citrus hop aroma and mild bitterness,” with an ABV of 7 percent. JRH will also release its Triple Hop Drop at the Thirsty Orange Brew Extravaganza April 8, he said. The Triple Hop Drop is a “juicy and citrusy IPA with taste of grapefruit.” The ABV for the Triple Hop is 6.2 percent. “We also just brewed the Tri local III collaboration beer that is a Belgian Tripel,” Henritze said, describing it as refreshing and with an aroma of banana and cloves. It will be released April 1 to kick off Tri-Cities Craft Beer week. Over at Johnson City Brewing,there’s a long list of upcoming seasonal beers, according to co-owner Kat Lathham. The beers include Hammered Thistle, a Scottish Wee-Heavy Ale; Spent Witty Name, a Belgian Witt; Tennessee Rattler, a grapefruit IPA; Cardinal Park Red Pale; Root Vegetable Saisons Experimental Batch; Italian Grape Ale; Company G, a Belgian Pale Ale; Boston Creme Donut Stout; Pre-Prohibition Cream Ale; Mushroom Saison and Craft Cocktails Experimental Batch. Release dates for Johnson City Brewing’s seasonal beers were unavailable. Yee Haw brewery, located in the old Tweetsie Railroad depot station, has promised to “usher in the spring with our traditional German style Maibock, translation, May Bock,” according to the brewery’s website. It uses German malts, American hops and a touch of honey which are “masterfully melded
together to give a strong and enticing pale lager with a pleasant malty and warming finish.” The May Bock pairs well with spicy food, sharp cheeses, and anything German. Of course, May Bock will join Yee Haw’s standard line-up of its Pilsner, Pale Ale, Eighty and Dunkel. Over in Jonesborogh at Depot Street Brewing, two spring seasonal beers are in the works, according to its website. The Whistle Stop Wit is a Belgian style wheat beer with orange peel and coriander sure to quench your thirst. It carries a 5.5 percent ABV. Crazy Train is “based on a lightly hopped Pale Ale and then spiced with oriental Ginger- BAM up a notch. Good for that thirst anytime,” according to the description on Depot Street’s website. This beer has a 5.8 percent ABV. Of course, Depot Street has its yearround beers as well, described on the company website as Loose Caboose Lager, “a Dortmunder style German Lager with a malty taste and balanced hop content,” Southbound Scottish, “ a rich reddish beer with a smooth malt character, low bitterness, and a slight smoky finish reminiscent of single malt scotch,” Freight Hopper IPA, “a true India Pale Ale IPA flavored with lots of Chinook and Nugget hop,” Roundabout Rye Stout, “ a dry Irish style stout made with a touch of Rye Malt for a refreshing astringency which is easy on the palate,” Depot Express Amber Ale, “an American style Amber Ale with a clean crisp maltiness and just a moderate amount of hops to satisfy but not overwhelm the taste buds,” and Eurail Gold, “a light bodied German style ale well suited for quenching your thirst after a long day on the lake or behind the mower.” So whatever your beer liking might be, there’s sure to be an old favorite or new spring seasonal to suit your taste buds.
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Calendar Of Events Acoustic Coffeehouse in Johnson City March 1 The Mudbugs March 2 Phil Dudley March 3 Rhythm & the Roosevelts, Kerchief March 4 Loose Leaves, Part of the Problem, Thomas DeHart March 8 Lawrence Trailer March 9 Brendan & The Strangest Ways March 10 Lily, Kyle Cox March 11 Stacy Lawson March 12 Bernardus March 14 Ben Ricketts March 15 Brad Parsons March 16 Chad Elliott, David G. Smith March 17 Ashley Taylor, Cornbeef & The Pillbillies March 18 Jason “The Comeback Kid” Edwards March 21 Jeff Miller Online March 22 The Beautiful Youngens March 23 Big Jon & Captain Ryan March 24 The Bird & The Bear March 25 Cambium March 26 Bill Scorzari March 28 Laura Thurston March 31 Bret Cammack, Martin Koop April 1 Breadfoot, Gracie Lane April 4 Sista Otis April 6 Andrew Finn Magill, The Paul McKenna Band April 7 Waiting for Eternity April 11 Laura Thurston April 12 Anne E. DeChant April 13 Mark McHenry April 14 Erin Powers April 15 Dan Holt April 16 Tom Savage Music April 18 Tamara Hansson April 20 Indighost with Pythia! Two bands lots of fans! April 21 Katie Buxton April 22 Satcy Lawson April 29 Michael Roberts May 5 Ethen Martin, Auburntown May 17 Chris Long May 20 7 Mile Mushroom
Capone’s in Johnson City March 3 ETSU Country Music Showcase March 4 JB 5nDime with Rhythm & The Roosevelts March 10 American Dropouts, Manhattan Three, Cryptoids March 11 Black Stone Cherry with Caleb Johnson
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March 17 The Buddz, Arm the Witnesss, Something Clever FREE SHOW March 18 Field Notes, Acorn People, Indighost March 24 Reppertons, Thundercock, Archaic Knowledge March 25 Super Bob, Annandale, American Dropouts March 31 HAAL, These are the Angles, RBTS WIN April 01 Floyd Strange, Stagolee, The Shifters April 14 The Kindest People, Part of the Problem April 19 Hold Gallows Bound, Saddle of Southern Darkness, Deadwood Drifters April 22 The Breakfast Club April 29 Diamond Dogs David Bowie Tribute May 26 Jackdaw’s 7 with Double Wide Inc. June 3 Born Again Heathens, Demon Waffle June 10 Shimmy & The Burns with Gentlemen & Liars June 11 Hold Enfold Darkness, Invoking the Abstract
Carter Fold March 4 Uncle Shuffelo & His Haint Hollow Hootenanny March 11 Morehead State University Mountain Music Ambassadors March 18 Russell Moore & IIIrd Tyme Out March 25 Carson Peters and Iron Mountain April 1 Unique Sound of the Mountains, Larry Sigman & Martha Spencer April 8 Jeff Little Trio April 15 JP Mathes & Fiddling Leona April 22 Hogslop April 29 Whitetop Mountain Band June 17 Clinch Mountain Music Fest
Country Club Bar and Grill March 18 March 24 March 31 April 14 April 29 May 05 June 16 July 7 July 7 August 19
Bakkwoodz Jigsaw Jane Rusty Steel & Quarterbounce Below 7! Power Rock! Rebel Mountain Jigsaw Jane Rusty Steel & Quarter Bounce Rebel Mountain Rebel Mountain Rusty Steel & Quarterbounce
Damascus Brewery March 4 March 11 March 18 March 25 April 1 April 8 April 15 April 22 April 29 May 6 May 13 May 20 May 27
Jimi Hall Kyle Cox The Whiskey Sticks JB 5nDime The Farmhouse Ghost The Whiskey Sticks The Grand Ole Uproar If Birds Could Fly Tamara Hansson Rye Baby Ron Short & The Possum Playboys Trail Days! The Community Center Band
Down Home in Johnson City March 2 March 3 March 4 March 10 March 11 March 15 March 17 March 18 March 21 March 24 March 25 March 29 March 30 April 5 April 7 April 8 April 14 April 15 April 25 April 26 April 27 April 28
Front Country onathan Byrd & The Merlefest Travelers Sideline Bluegrass Band The Big Deals Darin & Brooke Aldridge Chris Knight The Boxcars Billy Crawford Band ETSU Square Dance Carolina Road Catie Curtis & Maia Sharp Brian Elmquist of The Lone Bellows Scotty Melton, Ty Hager, Kevin Abernathy Noam Pikelny Parker Millsap Beth Snapp Chuck Brodsky Malcolm Holcombe ETSU Bands ETSU Bands ETSU Bands ETSU Bands
Hideaway in Johnson City March 19 March 24 April 6 April 7 April 7 April 22 July 20
Lil Wyte Trapt The Charm Cities Tour Indighost Stonecutters Local wityh HAAL Austin John Winkler
Holsten River Brewing in Bristol March 3 March 4 March 10 March 11 March 17 March 18 March 24 March 25 March 31 April 1 April 7 April 08 May 20 June 11
Rusty Steel & Quarterbounce Acoustifried Soul Collision From the Edge & Wyldeheart Mick Kyte Sovereign Rhythm Brewers Rhythm Revue Alliez Rusty Steel & Quarterbounce James Meadows Love Canon Moccasin Creek with Megan Ruger National Rat Rod Event
O’Mainnin’s Pub & Grill in Bristol March 1 March 2 March 3 March 4 March 5 March 7 March 8 March 9 March 10 March 11 March 12 March 14 March 15 March 16 March 17 March 18 March 19 March 21 March 22 March 23 March 24 March 25 March 26 March 28 March 29 March 30 March 31
Humpday Dance Party hosted by DJ B-Digital! $1.50 Drafts Laura Thurston singer songwriter Sovereign Shades of Grey Sunday Funday Dance Party with DJ B-Digital! Guido Au’some and the open Mic Players Mark & Scotty Jacob Green Acopustifried Five Shot Jack on tour! Sunday Funday Dance Party with DJ B-Digital Guido Au’some and the open Mic Players Loose Leaves hoist our Humoday Party Rusty Steel Unplugged O’Mainnin’s 12 Anual St Paddy’s Day Hooley! With WildeHeart Rusty Steel with Quarter Bounce Sunday Funday Dance Party with DJ B-Digital Guido Au’some and the open Mic Players The Shaun Abbott Band host Our Humpday Party All in special Game show night Come be a part of the show Below 7 Farmhouse Ghost Sunday Funday Dance Party with DJ B-Digital Guido Au’some and the open Mic Players The Duo Tones Steve Gilbert The Fustics
April 1 April 2 April 3 April 4 April 5 April 6 April 7 April 8 April 9 April 10 April 11 April 12 April 13 April 14 April 15 April 16 April 17 April 18 April 19 April 20 April 21 April 23 April 24 April 25
Moose Roberts and the Monkey Paws Sunday funday Dance Party with DJ B-Dgital Monday Game day Guido Au’some and the Open Mic Players DJ B-Digital and the Humpday Dance Party Laura Thurston The Loose Leaves Farm House Ghost Sunday Funday Dance Party with DJ B-Dgital Monday Gameday Guido Au’some and the Open Mic Players Hall & Johnson Steve Smith Singer songwriter Rusty Steel with Quarter Bounce New Mexico Chemical! Sunday Funday Dance Party with DJ B-Dgital Monday Gameday Guido Au’some and the Open Mic Players TV Mike and the Scarecrows Rusty Steel Unplugged Grand ole Uproar TBA Sunday Funday Dance Party with DJ B-Dgital Monday Gameday Guido Au’some and the Open Mic Players
April 26 April 27 April 28 April 29 April 30 May 1 May 2 May 3 May 4 May 5 May 6 May 7 May 8 May 9 May 10 May 11 May 12 May 13 May 14 May 15 May 16 May 17 May 18 May 19 May 20 May 21 May 22 May 23 May 24 May 25 May 26 May 27 May 28 May 29 May 30 June 08 June 10 June 17
The Duo Tones Marcus Boyd The Royal Hounds from Vegas JV Squad Sunday Funday Dance Party with DJ B-Digital Monday Gameday Guido Au’some and the Open Mic Players, The Dirk Quinn Band Jazz fusuion from Philly Laura Thurston Cinco De Mayo Party with New Mexico Chemical Indi Ghost with Mega X Sunday Funday Dance Party with DJ B-Digital Monday Gameday Guido Au’some and the Open Mic Players Marcus Boyd Band Steve Smith Sugarlime Blue Earth By Train Sunday Funday Dance Party with DJ B-Digital. Monday Gameday Guido Au’some and the Open Mic Players The Blarney Stoners JP Parson Unplugged TBA Grand Ole Uproar Sunday Funday Dance Party with DJ B-Digital Monday Gameday Guido Au’some and the Open Mic Players Brandon Taylor and Co. TBA Below 7 Plan Z Sunday Funday Dance Party with DJ B-Digital! Monday Gameday Guido Au’some and the Open MIc Players Ryan Ward Rusty Steel & Quarterbounce JV Squad
Studio Brew in Bristol March 3 March 11 March 12 March 17 March 19 March 24 March 26 April 1 April 2 April 7 April 14 April 20 April 21 April 27 April 28
Farmhouse Ghost Ian Feathers CD Release Singer Songwriter Night with Jeff Lane, Justin Mychals, & Reagan Boggs Faded Travelers Rhythm & The Roosevelts Fishing Conservation Film The Diamonds Blair Crimmins & The Hookers Singer Songwriter Night with Adam Bolt, Logan Fritz, Jamen Denton My New Favorites JV Squad Shake it Like a Caveman If Birds Could Fly Redleg Husky Logan Fritz, The Comet Conductors
Willow Tree Coffeehouse & Music Room in Johnson City March 3 March 10 March 11 March 17 March 18 March 24 March 25 March 26 March 31 April 1 April 7 April 14 April 15 April 22 April 28 April 29
Dead 27’s Neil Cribbs Monster Atlantic Folk Soul Revival Virginia Ground Ian Thomas and Band of Drifters Seth Walker Christopher Paul Stelling Whiskey Gentry with Beth Snapp Baby Doll, A Play by St Liban Theatre Driftwood Jon Chambers Cory Brennan Danger Muffin and the Get Right Band Underhill Rose Hunter Grigg
Yee Haw Brewing in Johnson City March 3 March 4 March 9 March 11 March 16 March 17 March 25 March 31 April 7
Jimmy & The Jawbones Hot Club of the Mountains Laura Thurston Sulphur Springs String Dippers Carolina Bound Rye Bay, Shimmy & the Burns Lauren Cole Band Jimmy & The Jawbones A Mile to Nowhere
STAY UP TO DATE ON THE CALENDAR AT: WWW.MTNHOPS.COM
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“A Beer For Everyone” Bristol Station Brews and Taproom 6
March 2017
By Mountain Hops Staff Serving its first craft beers in July 2015, Bristol Station Brews & Taproom was among the Tri-Cities first breweries and the first to open in downtown Bristol. Owner Ken Monyak won a Believe in Bristol contest in 2013 and used the $5,000 grant as seed money to start brewing. The business originally was known as “Bristol Brewery” but recently changed its name, reflecting the historic former 3,200-square-foot bus station that serves as its locale.
“Our goal is to provide a beer for everyone, whether you’re a novice or a beer aficionado,” states the brewery’s website. “Expect to see a wide selection every time you come to visit. We are sure you will find something you like, so come try a sample, drink and enjoy.” The brewery has a 10 barrel brewing system, billed as one of the largest in the area. The brewmaster recently added a Chocolate Coffee Porter Nitro to its selections on a temporary basis.
The brews: Vanilla Imperial Porter (VIP) Substantial, malty dark ale with a complex and flavorful roasty character coupled with vanilla undertones. Made with real Madagascar Vanilla beans. This beer is truly made for VIP’s. Alc. 6.0% // IBUs 34
Piedmont Pilsner Crisp light malty flavor, spicy hop aroma, slightly bitter with a golden color. Alc. 5.0% // IBUs 28
Red Neck Amber Sweet malt and caramel flavors, provide a medium body and perfect balance between the grain and hops. Alc. 5.7% // IBUs 21
BFW Lager Refreshing low gravity beer, light malt, sweet flavors combined with a little spicy hop aroma. Alc. 4.6% // IBUs 12
Bearded Goat Bock Full bodied lager beer, toasty with strong caramel notes with a subtle hop finish. Alc. 6.9% // IBUs 24
Double Loco Imperial IPA Intense burst of hops with citrus and floral flavors. Perfectly balanced with consistent bitterness. Alc. 8.7% // IBUs 80
Sunset IPA Prominent citrus aroma with a piney refreshing finish. Alc. 6.2% // IBUs 41 Bristol Station is located in historic Downtown Bristol, Virginia across from the library in the old Greyhound Bus Station. 1 Piedmont Ave, Bristol, VA 24201 • (276) 608-1220 Hours Monday 5 PM to 9 PM Tuesday CLOSED Wednesday 5 PM to 10 PM Thursday 5 PM to 11 PM Friday 5 PM to 12 AM Saturday 12 PM to 12 AM Sunday 3 PM to 9 PM
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Johnson City Brewing Company embracing big changes, moving toward the future By Tony Casey
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Embracing change is something the Johnson City Brewing Company does very well. And the owners had to, starting small, tucked into a corner spot of downtown Johnson City’s King Centre, before moving their tap room some have referred to endearingly as a “living room” across the street into a bigger location on the corner of South Roan and Main streets in late 2016. Now, with plans to upgrade their production capacity from a one-barrel system up to seven times that size, 2017’s changes for the first downtown Johnson City brewery isn’t looking to slow down. That’s a-okay, said one of the main owners, Eric Latham, who, with his wife Kat, is one of the head owners of approximately 40 other part-owners. “It’s going to push us even harder,” Latham said. “We want to distribute to more places, more restaurants, and we want to self-distribute our own cans, too.” Along with the move to a new tap room location, the Johnson City Brewing Company is also moving its production operations out of the King Centre into a nearby warehouse on State of Franklin Road. But just because they’re upgrading their system to a seven-barrel system to keep up with distribution doesn’t mean Johnson City Brewing Company’s brewers — Ben Smith, Casey Hendrix and Sam Pettyjohn — will lose the experimental flavor with which they’ve brewed since the business opened in 2014.
“The cool thing is, that old one-barrel system is still going to be rocking and rolling,” Latham said. Homebrewers will continue to be invited in to brew some of those experimental and fun batches that put the brewery on the map as Johnson City’s first brewery since the rebirth of craft beer hit a few years ago. The new tap room opened after some major sprucing up took place with the help of the Lathams’ guidance over The Rugged Lab’s owner Rueben Robertson and metal-working artist Brian Scotka’s craftiness. The worked on some of the fine details within the new tap room. New tables, bar tops and more, all with a burnt and finished wooden, now reside in their new location at 257 E. Main St. Most nights they’re open, you can now see events going on through the big glass windows that give patrons a good view of downtown and through which outsiders can see the warm and inviting atmosphere inside. Latham said the reason they have so many social events is because of what kind of brewery they are. “It’s never been only about the beer,” he said. “It’s all about community. Life is short and we look for any reason to celebrate.” Go and celebrate with the Lathams, their co-owners and their loyal group of Tri-Cities followers. You can learn more about them through their Facebook page.
WRITING SONGS
a way of life for Seth Thomas By Joe Avento When Seth Thomas was in his 20s, he met a song writer from Nashville who offered up some advice. “He told me to wait until I was 35,” Thomas says. Thomas was already writing his own music and lyrics and thought he was doing pretty well at it, so the comment took him aback. “He kind of came across as arrogant,” Thomas said. “But with age, I’ve realized how much truth there was in that simplistic statement.” Now that he’s north of 30, Thomas has figured out what the song writer meant. With more life experience to draw upon and a better command of the language, writing songs has become easier for the 31-year-old Rogersville native who lives in Piney Flats. “With age and experience, I found the word-smithing has gotten a lot better,” Thomas said. “My vocabulary has grown as an adult. The structure of the songs has gotten better. The subject matter has gotten more detailed and not as generic as it was at a young age. “When you’re young, all you write about it love, good or bad, because that’s the only emotion you’ve experienced.” Thomas learned about the power of his music when one of his songs, “Before I Die,” brought comfort to his extended family in a time of great need. “It’s an introspective view on a lot of things,” he said. “There are a lot of wonderful things in this world for people to experience, and I want to be able to experience as much of it as I can.” When a family member’s brotherin-law died in a motorcycle accident, Thomas was asked if the video for the song could be used at the funeral. He was humbled to know his craft helped part of his family. “That was where I realized the impact
of what I do,” he said. “My song was used as a vessel of healing. If that’s all that I ever got out of that, then I would still continue to do it. There were no pats on the back. Just to know that song touched them in a moment they were hurting and maybe brought some comfort to them, that’s what it’s all about to me.” Although he says his music has a “folkAmericana feel,” he doesn’t write to a specific genre. “Whatever comes out comes out,” he said. “If it fits, it fits.” Thomas grew up in a house with instruments and “never really got into lessons.” He picked up his father’s guitar when he was 10 yeas old and has been playing ever since. “I just put on my favorite albums and played along with the songs until I figured out how to play something that sounded similar,” he said. “It taught me the ear for the music. “All those songs are stored in the memory bank. I pull inspiration from a lot of different genres. It’s nice to be able to reference those things when I sit down to write.” When he was growing up, his father restored antique cars and Thomas learned how to work with his hands. These days, he puts those skills to use in his own business, called Fictive Folk. He builds custom furniture out of repurposed wood and metal, calling it “functional art.” In addition, he’s in the process of putting together a “community shop,” where people can come to work on their own projects, rent the space and use the tools. The shop, expected to open in May, is located in Johnson City on the corner of Montgomery and Market Streets. “They can come in and build whatever they want under some supervision,” Thomas said. “We’ll be more than happy
to assist them if they need it. ”I’m real excited about it. I think it will be a cool venture, something I’ve been passionate about.” The shop, Thomas says, will include specialized classes in metal and wood working, pottery and even basic blacksmithing. “We want to create a community of people who like to build things, work with their hands, put emphasis on the arts and trades. Those are things I feel, in the electronics age, people have gotten away from.” Even when he’s in his shop, Thomas doesn’t stray far from music, always trying to expand his playlists in an attempt to find new artists. And it always inspires his own creativity. “Song writing doesn’t stop even if I’m preoccupied with everything else going on,” he said. “I’m still trying to find inspiration for a song, an idea. I’m still writing songs in my head. Sometimes it’s hard to stop and actually put in on paper.” Thomas has been expanding his instrumentation, recently buying a Gretsch electric guitar after playing acoustic guitar for most of his life. “I’m going to sit down and learn what happens after the third fret,” he said. Wherever his music takes him, as long he can continue to express himself, Thomas will be satisfied. “I never have been in it for the fame or the money,” he said. “I just enjoy getting to express things and to see how people react to it.”
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There’s a new barbecue sandwich in town By Zach Vance
Brewery coming in October
Southern Craft Barbecue opened in February at 601 Spring St. in downtown Johnson City. Southern Craft Barbecue is an undertaking of partners Martin Bagwell and Rafael Zabala, who also operated the Italian restaurant Portico in the same location. The Stir Fry Restaurant Group also has Label in downtown Johnson City, Stirfry Cafe in Kingsport and 620 State in Bristol. “Originally we wanted to do the barbecue restaurant at 106 Tipton St., but we felt like we needed some more space because we were also wanting to
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pursue a brewery,” Zabala said. “We had the 10,000 square-foot building where Portico was and the brewery fit better with the barbecue concept. So we decided to just go in a different direction. We felt barbecue and beer has a wider appeal in this area than Portico did.” By October, Zabala said he hopes to have a full-fledged brewery, called Great Oak Brewing Company, up and operational. “It will be opening in the back of the first floor,” Zabala said. “Craft breweries are really hot right now and a lot of the ones in our area don’t have a restaurant attached to them. We feel that’s going to be a major draw where you can go have a great dining experience and also have a beer that’s brewed there on site.” Bristol native Justin Carson will lead the Great Oak Brewery with plans to begin eventually distributing its beer. Zabala said Carson’s recipes include a creme ale, a coffee stout, various seasonal
beers and brown ales. “The equipment should be in by August. It will take about a month to set up and a month to brew the first batch,” Zabala said. Nearly a month to the day that Portico closed, Southern Craft Barbecue officially reopened its doors with new food served in a countrified, rustic atmosphere. Dim amber lights illuminate the restaurant, while the sweet smell of freshly smoked pork continuously wafts from the kitchen area. Zabala said the restaurant’s smoker can hold up to 850 pounds of meat at one time. Tucked away in a corner of the dining area is a shelf full of pit master Tony Wilson’s locally made “Southern Craft” barbecue sauce, which comes in Stony Creek Original, Carolina Gold, Alabama White and Texas Tea. Wilson founded Creeker’s Barbecue Restaurant in Elizabethton before recently selling the property.
The list of Southern Craft Barbecue’s main entrées include pork belly, chicken tacos, sliced brisket, smoked chicken salad and burnt ends, just to name a few. Zabala said he believes the jackfruit tacos will eventually be a hit with those who aren’t keen on eating meats. “It’s a unique item. It’s an Asian fruit that you smoke and it looks just like meat,” Zabala said. “When a lot of people think barbecue, they think only meat but we’ll have that vegan option.” Southern Craft Barbecue is open daily from 10 a.m. to 11 p.m., and offers a brunch buffet from 11 a.m. to 2 p.m. on Sundays. Email Zach Vance at zvance@ johnsoncitypress.com. Follow Zach Vance on Twitter at @ZachVanceJCP. Like him on Facebook at Facebook. com/ZachVanceJCP.
Sidewalk dining expanded in downtown
More downtown Johnson City businesses will be offering outdoor sipping and snacking opportunities thanks to an amendment to city ordinances last month. Johnson City commissioners unanimously changed regulations to allow establishments in the nearly
3-square-mile central business district the option of sidewalk dining. Regulations had not allowed taprooms and microbreweries sidewalk dining, because they were not classified as restaurants at which selling food is the primary use. Now, a maximum 250 square feet of sidewalk dining will be allowed. Johnson City Brewing Company owners began the push, meeting with city staff to discuss its expansion at 257 E. Main St. Development Services Director Angie Carrier said the change would not be specific to serving beer, and The Willow Tree Coffee House, Nelson’s Fine Arts, Fizz Soda Bar and other businesses
would have similar privileges. Though Johnson City Brewing owners are the ones who met with city staff and filed the request, Carrier said there had been “a great deal of demand for sidewalk dining.” “By law, we will have to make sure there is adequate room remaining on the sidewalk (public right of way) for people to get through,” said Eric Latham who, along with his wife, Kat Latham, founded the business and are majority owners. “It looks like we could put three to four standing tables and chairs in front, and we would define the area with a partition of some sort. “Hopefully, people will be enjoying our products outdoors,” Latham said. “We also offer non-alcohol sodas, prepackaged food and popcorn. People also can bring food from downtown restaurants and sit outside.”
Numan’s Cafe & Sports Bar, also on East Main, has had outdoor accommodations for some time. But when Johnson City’s sidewalk dining ordinance was conceived, microbreweries were not yet on the radar. “This will include the central business district, which encompasses all of downtown,” said Matt Young, city planner. “The district also runs along North Roan Street to Watauga Avenue at Scratch Pizza. The allowance for sidewalk dining also will apply to the entire West Walnut Street District, which runs from Buffalo Street to University Parkway.” Carrier said restaurants and bars within the central business district are required to retract outdoor tables, benches and chairs to accommodate public events, such as festivals and parades. By Mountain Hops Staff
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brings Brews and
12 March 2017
Entering its sixth year, the Thirsty Orange Brew Extravaganza is putting down deep roots in Johnson City. The festival moved to Founders Park last year, and not even a shot of rain and colderthan-average temperatures could put a damper on the event. Stephanie Carson, one of the organizers of Thirsty Orange, said that the Farmer’s Market Pavilion saved the day by providing a dry place for craft-beer enthusiasts to congregate. “The pavilion they built created great shelter,” Carson said. “It turned out being a packed and awesome event. I was joking that every other year I’ve gotten a sunburn at Thirsty Orange. I’m counting on that this year.” Thirsty Orange will be held this year on April 9 in Founders Park, which seems to be a fitting location for the craft brew festival. Downtown Johnson City has attracted several craft breweries
in recent years, and the open expanse of Founders Park is at the epicenter of the city’s beer boom. “We’re up to 11 brewers in the region, including the cidery in Kingsport,” Carson said. “It’s just amazing to see that the local folks are filling up a third of the professional brewer spots at the festival.” Aaron Carson, who runs the Thirsty Orange festival along with several other events, said the move closer to downtown has benefited both the event and the downtown merchants. “I think the pavilion is a better venue because it’s closer to downtown,” he said. “That way you can really enjoy the festival and kind of integrate the fabric of downtown into it. You can shop, visit the downtown merchants and then come on down to the festival. It’s a good combination.” As the event has evolved, Stephanie Carson says the competitive element of Thirsty Orange has upped the ante for breweries and cideries who show up for the event.
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fun to Johnson City “We’re now home to the Tennessee championship of beers,” she said. “We also have the home brewers’ brew off going on the same day. Not only is it a destination for craft beer consumers, it’s also something that’s on the map for craft brewers and craft cideries to come in and compete.. “The folks that attend benefit from that because those brewers and cideries are bringing their best stuff to compete, so folks get the spoils of that.” The event, which is sponsored by Shock Top, is expected to feature over 150 craft beers. There will be a luau theme, and stilt walkers and hula hoopers will be on hand to add to the experience. For those who are developing an interest in craft beer but have never attended a festival, Stephanie Carson said the Thirsty Orange is a prime opportunity to hone in on the style of beer that gets along well with your tastebuds. She said it’s also a great way to shop local.
“When you support a craft brewery, you’re supporting the local economy, because in every way they’re putting that money back into the economy,” she said. “Folks should feel good about supporting that effort.” Arron Carson agrees wholeheartedly, adding that there are more local brewers than ever to support at this year’s event. But the impact goes beyond brewers, creating a ripple effect that benefits the city and region as a whole. “I think it’s put Johnson City on the map,” he said of Thirsty Orange.. “The craft beer scene in the Tri-Cities has grown experientially. Consumers are more educated about what they want. “They want local, they want something unique, and they want to have a good time. That’s what we give them.” Tickets for the event, which will run from 1 p.m. to 6 p.m. on April 9, are currently on sale. They can be purchased online at www.thirstyorange.com. By Mountain Hops Staff
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‘living room’ for local music lovers By David Floyd
Located just down the road from East Tennessee State University, the Acoustic Coffeehouse, 415 W Walnut St., has been a haven for music lovers since it opened in 2003. “There were a number of things that I thought Johnson City needed, like a place that sold good coffee and a place that had live, local music often with an open mic,” said owner Jim Benelisha “That was the key to it.” Benelisha said the coffeehouse has a casual atmosphere and acts as a place where people can socialize and meet new friends. “It’s very laid back,” he said. “People say it reminds them of their living room.” Mondays are open mic nights, and
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the establishment has scheduled acts that perform at 8 p.m. and 10 p.m. on every evening except Monday. In the past, featured performers have included Dan Kennedy, South Rail and Mark Huff. Benelisha said that many of the acts that perform in the time slots are from out of town, but the coffeehouse does also feature local bands. The coffeehouse also hosts a monthly poetry slam and a comedy night. The coffeehouse also serves food and a diverse selection of regional craft beers. Benelisha said that there are 21 beers on tab and that most of them are from craft breweries, including Highland, New Belgium and Oskar Blues. “We have a deli style menu,” Benelisha said. “We have
sandwiches, burritos ... All of our food is homemade. We don’t use any packaged food or anything.” Benelisha said that the restaurant’s coffee comes from a roaster near Radford, Virginia, and that it gets to the coffeehouse the day after it’s roasted. “We feel like we have the best coffee in town,” he said. On occasion, spontaneous jam sessions will happen both inside and outside the restaurant. Oftentimes people will bring their own guitars, but the coffeehouse also has its own supply of house instruments. “It’s a real social atmosphere,” Benelisha said. “People meet other people from different walks of life. It’s not just one kind of person. It’s a real mix of people that come in here.”
Craft beer
served in growlers, bottles, cans and pints By Tony Casey
Big bottles, little bottles, big cans, little cans, growlers and draft — what’s your preference for drinking craft beer? If you can’t decide, then don’t be ashamed, as you part of a growing number of craft beer drinkers who want options. Craft brewery owners and brewmasters have upped their accommodations for packaging, not just serving on-site draft beer or kegs to be sent out to restaurants and bars. Because breweries and cideries are often start-up small businesses, the investment in bottling and packaging equipment right out of the gate of opening up is often too expensive and is more in the second phase of business development for many local breweries. Some go the way of special releases of 22-ounce bottles, or “bombers,” as needed, but this trend is somewhat phasing out for the reason that instead of customers buying a 22-ounce bottle for sampling beer, grocery stores’ pick six beers to make a six pack gives much of the same sampling and buying freedom. Erich Allen, owner and founder of Bristol, Virginia’s Studio Brew has been pushing his six-packs out to many retail locations since
November of 2016, despite having been open for a year. Now you can find them at many area retail locations, including Johnson City’s One Stop Wines & Spirits. Bottling was always on his mind, but it wasn’t until the logistics were aligned that Allen and his team could pull it off. It was during a special trip to Food City that Allen saw his own bottles, on the shelf in the craft section that he had that proud kind of moment parents often describe when they see their child for the first time. “I just want to thank you for the opportunity of letting my beer be here,” Allen told the craft beer section manager, and stayed around to appreciate the way it looked for several minutes. Allen said there’s not a lot of money to be made in selling bottles, but what you don’t gain in profits, you make up for in visibility and advertising. When you only make onsite sales, you only get the people who were coming to your location to drink your beer already, but Allen said bottling — as well as cans and growlers — gets so many more eyes on the product. This exposure is hard to quantify said
Depot Street Brewing’s headbrewer Devin Rutledge. He concurs with Allen that there’s not a lot of economic meat on the bones when it comes to selling bottles, but getting the name out there and building the bran has been invaluable. “It’s more about the advertising scheme than anything else,” he said. And Depot Street knows this well, as they’ve been both making beer, and selling bottles, longer than any other active brewers the Tri-Cities. Rutledge used to drive the beer truck around and deliver the beer for Depot Street. At the time, for anyone who wanted craft beer, there was only Samuel Adams and Sierra Nevada as options along with Depot Street. Then, Rutledge make stops to about 10 stores that sold their Jonesborough-based beer. Now, not self-distributing, Depot Street can be found at approximately 50 locations in East Tennessee. Depot Street does put out bigger bottles with special release beers in them, to the lucky people who have their fingers on the pulse of the local beer scene and can get some of the limited amounts.
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JRH Brewing:
Giving back to the community as they go By Nathan Baker
Picture below: John Henritze, right, co-owner of Johnson City’s JRH Brewing and brewer Emily Jobe, left, work on the collaboration beer that will be served at the Tri-Cities Craft Beer Week in early April.
JRH Brewing is a relatively young addition to the Tri-Cities craft brewery stable, but it’s been immensely active in the community. Since opening in January last year, the craft brewery’s 10-barrel system has cooked up beer for the Blue Plum Festival as the sole craft beer
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provider, hosted community college students learning the brewing trade and held fundraisers for multiple causes. In February, area brewers converged among its stainless steel tanks to start a high-gravity Tripel beer for April’s TriCities Craft Beer Week, a tradition now in its third year. Owners John and Jill Henritze have made it a point to reach out to the surrounding communities and other small business owners, from the yoga and beer events on Wednesdays to food truck roundups on rotating Saturdays. “We’re trying to get out there and make good beer, and we’re trying to
involve the community as much as we can,” John said. Since opening, JRH signed with Johnson City wholesale distributor Holston Distributing, and rotate in and out of taps in 30 locations. John said the distribution deal has done well for the craft brewery, and he is “looking right now for what the next year holds and the potential for growth.” On top of adding new taps, he said there could be some packaging options opening up for JRH, including canning its Tree Streets Pale Ale, named for the residential neighborhood just over the treeline from the tire-store-turnedbrewery on West Walnut Street. “It’s in the works,” John said, noting that the canning proposition had been in the works for three months already. John, a former physical therapist, turned his part-time passion into a fulltime business after Jill was diagnosed
with ovarian cancer. He said the diagnosis, coupled with a seeming avalanche of life-threatening ailments suffered by close friends in a short span of time, reminded him that life is short and spurred him to start the brewery. With Jill’s blessing and help, when she wasn’t at her full-time physical therapist job, JRH was born. John said he doesn’t see an end to the events, and he’s even planning some new gatherings, like Beer and Brined, a joint food pairing effort with JRH and Decatur, Georgia’s, Doux South Pickles. He said he believes beer pairs well with everything, but felt a kinship with the hand-crafted pickler. As the brewery and taproom continue to thrive, John said he hopes the rising tide will raise other boats in the community.
well made beer, well made food By Sue Guinn Legg
At The Main Street Pizza Company in downtown Johnson City and Kingsport, well made beer and well made pizza has been more than a combination for enjoyment. It’s a successful business strategy behind the restaurant’s long running success. Now in his eighth year of operation, Main Street Pizza owner Jamie Dove said, “It’s been a good run.” Both downtown’s are undergoing rapid revitalization with a lot of brewing activity. And Doe said the Main Street Pizza Company’s location across the street from “two of the best in the region” — the Johnson City Brewing tap room at North Roan and Main streets and the Sleepy Owl in Kingsport — has definitely been a plus.
“I think the same people who are drawn to well made beer are drawn to well made food. That’s why we’ve done well and that’s why we sell a lot of their beer in our restaurants. “Of the nine taps we offer here, five are local area crafts. It’s an important part of our business.” Open for lunch, dinner and late nights, Main Street Pizza is there to serve the craft brew crew and other lovers of their central city neighborhoods. “With our later hours, there are a lot of people who come in for a few beers and just hang out. And our windows facing downtown are nice,” Dove said. The restaurant’s scratch-made pizzas, subs, salads, pasta and desserts are made with whole food ingredients including
all the fresh products that can be sourced locally through River Creek Farm. And customers interested in sourcing their own fresh, locally grown, farm-to-table foods through River Creek are invited to pick up their community supported agricultures shares at the restaurants. With a selection of more than 50 pizza toppings, diners may custom order their pies in virtually endless combinations, or choose a specialty from the restaurant’s menu of gourmet pizzas. Located at 300 East Main Street in Johnson City and 242 East Main Street in Kingsport, Main Street Pizza’s hours are 11 a.m .to 4 a.m. Friday and Saturday at both locations; Sunday through Thursday from 11 a.m. to 1 a.m. in Johnson City and 11 a.m. to 11 p.m.
Kingsport. Happy hours are MondayFriday from 2-6 p.m. and include $2 domestic drafts, $3 craft drafts, $3 well drinks and $3 house wine. And for times you don’t feel like getting out of the house, “Doubletime Delivery” is another of the their specialities. The number to call is 631-0180 in Johnson City and 530-7010 in Kingsport. For a look at The Main Street Pizza Company menu or more information visit at themainstreetpizzacompany.com. Email Sue Guinn Legg at slegg@ johnsoncitypress.com. Follow her on Twitter @sueleggjcpress. Like her on Facebook at facebook.com/ sueleggjcpress.
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Pick
Dirty Girl Blonde Ale
Nantahala Brewing Company | ABV: 5.75% Bryson City, NC
APPEARANCE: Honey-comb yellow, slightly opaque. AROMA: Sweet, citrusy like a fresh, plump,
Grass Monkey Hoppy Wheat Pale Ale with Lemon Grass Sweetwater Brewing Co. | ABV: 5.4% Atlanta, GA
Appearance: I refuse to use a mug when a perfectly
juicy orange carpel.
fine bottle is at hand. The label is typical Sweetwater - colorful and comical.
TASTE: An initial smooth citrus burst, with just a
Aroma: Skunky and light, like cleaning up after a
hint of hops, followed by a gradual fading on the back of the tongue towards the more subtle floral.
MOUTHFEEL: Goes down smoothly and easily,
activating the saliva glands on either side of your tongue.
DRINKABILITY: Perfect for a warm day. It’s light,
refreshing, and the citrus aroma and flavor will perk you up.
Food Pairing: This beer could easily go well with
a lemon pepper chicken breast with rosemary and olive oil baked asparagus. It could also work well with a light dessert of berries and cantaloupe.
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sorority soiree.
Taste: This particular ale is very dry and hoppy. It
has been brewed with lemon drop hops and lemon grass, and you can definitely taste it. It is there throughout, though it is not overpowering. Not something I would heartily endorse, but I wouldn’t rip it from your hand in disgust, either.
Mouthfeel: Dry. Bitter aftertaste.
Drinkability: Easy to drink, but not something I
would seek to consume in large quantities. Buy it to try it, not in a search for staples.
Food Pairing: The taste doesn’t scream “seafood,”
but the bottle obviously wants to pair with the day’s catch. Can’t get that out of my mind, so I’d like to try it with a good trout entree.
Oskar Blues IPA
Oskar Blues Brewery | ABV: 6.43% Longmont, CO
Appearance: A light golden honey, clear enough to
read a book through. Tight bubble formation. Good head.
Taste: Oskar Blues IPA left me wondering how
many different types of fruit went along with the Enigma, Vic Secret, Ella, Topaz and Galaxy hops used in this IPA to create such a soft blend of citrus and passion.
Mouthfeel: Smooth and malty with crisp, clean finish.
six
Kellerweis Bavarian-Style Wheat Sierra Nevada Brewing Co. | ABV: 4.8% Chico, CO
Vienna Lager
Devils Backbone Brewing Co. | ABV: 5.2% Lexington, VA
Appearance: Cloudier than a Pilsner, this Kellerweis Appearance: Coppery and golden with a little fizz. has the appearance of a proper wheat beer.
Aroma: That thick wheat haze, perhaps giving
people with seasonal allergies the worries. For beer lovers, this is what you want to smell when you crack a white beer.
Taste: “Kellerweis” is a combination of the German words for “cellar” and “white,” and this beer represents those white beers well, as a smooth — never biting — hazy, wheat beer.
Mouthfeel: It’s subtle wheat composition is the only flavor I detect, and that’s wonderful. Sometimes you’re in the mood for an IPA with some “oomph” and sometimes you just want a smooth but not boring beer that has the ability to be sessionable.
Drinkability: Smooth as a German summer day is long. Drink more than one, why don’t you?
Food Pairing: You could either go true to the
inventors of this style with brats and potato dishes, or you could keep it light with chips and hummus, which is what I crave when I drink this beer.
Aroma: Enjoyed a malty floral fragrance.
Mosaic Sunset Double IPA Studio Brew | ABV: 7.5% Bristol, VA
Appearance: Filling a glass, the Mosaic Sunset’s
body emits an amber, copper gleam that’s topped by a light and loose white head.
Taste: Light and toasty but crisp with light kisses of Aroma: The Mosaic Sunset exudes an astounding, caramel and flowers.
Mouthfeel: That fizz again bringing me to a toasty destination that is welcoming.
Drinkability: I see me filling up my pool’s fridge with this liquid sunshine for many fine Summer days…and nights.
Food Pairing: Spicy, hot Mexican food would pair nicely.
persistent smell of hops compounded by a slightlyless robust aroma of sweet fruits and flowers.
Taste: This double IPA’s malty flavor is potent and
forceful. Layered in the midst of its strong taste is a blend of agave nectar, citrus fruit and a hint of cedar woodiness.
Mouthfeel: From first sip to final gulp, the Mosaic Sunset is brisk and bubbly, but also a bit watery.
Drinkability: Not being a devote IPA drinker, one Mosaic Sunset was plenty enough for me. But for those who enjoy the staunchness an IPA provides, this one packs a punch.
Food Pairing: This IPA would couple flawlessly with a serving of grilled spicy shrimp and a side of angelhair pasta, all cooked oceanside.
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By David D. Hyde Jr. Something delicious is brewing your way! In every issue of Mountain Hops the Craft Beer Kitchen will have a new tasty treat to serve you. This issue is a pork loin that is perfect sliced thin and served on a Cuban Sandwich (spicy mustard and pickles optional), chopped up and served in cowboy beans, or even served sliced up as the main course all alone. The cumin lends itself to the Rose extremely well. I made 3 loins total on this recipe, baking one and smoking two, the office and my family all loved it. If you have any requests or ideas share with me on all the Mountain Hops social media.
m ’ i t a wh g n i k n dri
Black Abbey Pork Loin Marinade 1/2 teaspoon cayenne pepper 1/2 teaspoon cumin 2 teaspoons course ground black pepper 2 teaspoons kosher salt 1 tablespoon sugar 1 tablespoon prepared yellow mustard 1 can Black Abbey Rose Rub 4 tablespoons coarse pepper 4 tablespoons kosher salt 2 tablespoon sugar Trim fat from pork loin, leaving a thin layer on the meat. Mix the spices, mustard and beer together. Set aside 1/4 cup marinating mix. Pour seasoning mix over pork loin in a storage container. Cover with lid and place in fridge for at least 1.5 to 2 hours. Turning occasionally to let the seasoning soak all sides. Smoke it in the 200° to 225° range. If baking set oven to 425°. After marinating, pull from container and lightly coat with half the pepper, salt and sugar. Place in smoker or oven. Using the marinade that was set aside, baste the pork loin at various times during cooking. Sprinkle with rub mix after each baste. Cook to an internal temp of 145°. Let rest for 3 to 5 mins after removing from heat. Slice and serve.
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Jessica Fuller There are a few things I like to look forward to. I’m usually looking forward to the weekend and spending time with friends and family. I’ll be looking forward to a Lady Gaga concert for the better part of this year as November creeps closer and closer. And I look forward to $2 pints at the Main Street Pizza Company every Tuesday to try new beers from around all around the country. As my normal working schedule is Sunday through Thursday, Tuesday marks the halfway point through my week, so whether my week is good, bad, stressful or productive (or any combination of those), I like to trek downtown, plop myself down at the bar with either a buddy or a book, and try a couple of beers after I get off work on Tuesday nights. Pint night is how I’ve come to discover some of my favorite beers – Lonerider’s Sweet Josie Brown Ale and Green Man’s Porter come to mind, though I usually find at least one gem among the taps every time I go.
This past Tuesday wasn’t much different than any other pint night other than it being Fat Tuesday and a little busier than usual. I noted a good variety of beers at the taps: a pale ale, a brown ale, good ol’ faithful Yee-Haw Dunkel, a German-style pilsner, a red sour ale, a porter (which was high gravity, so off the menu for $2 pints) and Miller lite, which used to be my default before I got adventurous. I did notice that the Destihl Red Sour Ale had been tapped since last week, which doesn’t really surprise me as it seems sour ales are a hard-sell. I joked last week with the bartender Jason that he was the only person that was drinking any of it, and seeing it still tapped after a week told me that I was maybe not far off in my lighthearted comment. Anyway, I tried three beers that night: one I loved, one that surprised me, and one I will never drink again.
First drink: Carson Brewery Brown Cow Brown Ale (Evansville, Indiana) Looking at my options, I went straight for the brown ale and I knew it would be my favorite. I’m partial to porters, stouts and brown and red ales, and it turns out I was completely right about loving this one. The Brown Cow Ale is light with a thin head and a dark coppery color, though the low lighting in the restaurant could make me very wrong about the color. It had all the nutty hints I love in a brown ale and it didn’t make me feel like I swallowed a loaf of bread when I drank a pint. I was tempted to get a second pint of this ale, but I limit myself to three beers on pint night because, well, I DO have to work the next day, and I wanted to try all new-to-me beers for this article. Second drink: Bell’s Brewery Two Hearted Ale (Comstock, Michigan) Now, this beer is an India Pale Ale which usually makes me turn tail and run back to the comforting arms of something like Yee-Haw Dunkel. IPAs and I do not have a very good history, so I was apprehensive about trying this one as I was sure it would be a chore for me to drink. I was pleasantly surprised. I’m not as well-versed in describing the tastes of IPAs since
I never drink them, but all I can say about this one is I actually really liked it. I’ll be looking for it again on the taps, and as someone who usually avoids IPAs like the plague, I think that says a lot about this beer. I wish I could say the same about my third and final beer. Third Drink: Wild Heaven Emergency Drinking Beer (Atlanta, Georgia) I cannot think of any emergency in which I would drink this beer again, or maybe that’s the joke they’re trying to make here. If so, well-played. I typically like pilsners, maybe not as much as I like darker beers, but I couldn’t even finish this one because I hated it so much. It kind of tastes like vegetables that you leave in your refrigerator drawer for too long and you open it and get that whiff of vegetables on the brink of going bad. I tried to find something I liked about it, but after drinking about half the glass I just gave up. I didn’t want to end my night with a bad beer, but it happens. Typically what I do is pick the beer I’m confident I will like and end up ordering three pints of it, but it’s fun to branch out and take a leap of faith, even if I pay for it with stinky vegetable beer. Email Jessica Fuller at jfuller@johnsoncitypress. com. Follow Jessica on Twitter @fullerjf91. Like her on Facebook at www.facebook.com/jfullerJCP.
The highlight of the night, the Carson City Brown Ale, paired with a re read of one of my favorite series.
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“can I use one of those barrels?” Formerly using them just as displays in his package store, One Stop Wines & Spirits owner Phil Scarfstein found a new usage for the wooden bourbon barrels shipped into his two Johnson City package stores. Partnering with Johnson City Brewing Company, Scarfstein now loans the coveted barrels to the local craft brewery to age its beer in. Brewers normally age select beers in charred or toasted bourbon barrels, hoping to inflict a distinct whisky or wood flavor and aroma. “Eric (Lantham) with Johnson City Brewing came into the store one day, looked down and saw we had a display of our barrels. There were about three of them, and he said, ‘Hey, can I use one of those barrels?,” Scarfstein said. When Scarfstein asked Lantham
By Zach Vance
what he wanted the barrels for, the craft brewer said he was hoping to age his beer in the barrel. “So in that one moment, I was sitting there going, ‘Oh no, Eric, you don’t want that barrel that’s been sitting there. That one I’ve had for about three years. I’ve got a wet barrel coming in two weeks. That’s the barrel that you want because it’s still going to have some of that residual bourbon in that wood,’” Scarfstein recalled. Lantham kept Scarfstein updated throughout his aging process and eventually returned the barrel, along with a keg full of Johnson City Brewing’s first barrel-aged beer. That was the beginning of a two-year partnership that is still flourishing today. Since that first agreement, Scarfstein estimated Johnson City Brewing has
produced three or four collaboration beers using One Stop’s barrels. “Now, we’ve kept in touch with one another to know when these barrels are coming in throughout the year so (Lantham) can grab those wet barrels and put them to use,” Scarfstein said. Nearly all barrel-aged beers are unique and differ in taste. “All of them differ between the breweries depending on the essence of bourbon they want. Some of them it’s just a hint of a smell. Some have a more distinct actual bourbon flavor,” Scarfstein said. Scarfstein remembers a time when it was popular for wineries to experiment with aging bourbon barrels. “Some of the bourbon barrels ended up in wine country and they were experimenting by putting some of the zinfandel (wine) into them. I’ve also watched wine barrels going to be used to age scotch (and) bourbon,” Scarfstein said. “Then the craft beer guys got into it, and we’ve kind of watched this development take place where they’re grabbing some of those bourbon barrels
and using them for aging their beers. So I’ve always thought this was a very neat process.” As far as the actual product, Scarfstein’s favorite barrel-aged beer is Johnson City Brewing’s cherry stout. “He produced a stout beer and floated cherries in the bourbon barrel,” Scarfstein said. “In my world, it’s the best of a really great stout. (The) cherry essence with that rich, very caramelly bourbon-esque flavor coming from it.” Email Zach Vance at zvance@ johnsoncitypress.com. Follow Zach Vance on Twitter at @ZachVanceJCP. Like him on Facebook at Facebook.com/ ZachVanceJCP.
The longest-running microbrewery in Johnson City, TN. Traditional and seasonal brews, experimental batches and cask ales. All brewed one barrel at a time. Taproom Hours: Wed 5pm-9pm, Thurs 5pm-9pm, Fri 5pm-10pm, Sat 1pm-10pm, and Sun 1pm-7pm
257 E Main Street
www.johnsoncitybrewing.com
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wild wing cafe turns former downtown auto dealership into eatery The old Faircloth Chevrolet building at 71 Wilson Ave is quiet no more. After sitting idle for several decades, the 10,000-square-foot building is now home to the Wild Wing Cafe restaurant. With more than 30 flat-screen televisions easily visible from all areas of the eatery, a large stage suited for live entertainment and 33 flavors of wings ready to be served, the restaurant is another bustling destination on the list of new downtown Johnson City establishments. The Charlotte, North Carolinabased chain opened the doors to Johnson City customers in December, and when an usual warm spell struck in February, managers opened the building’s vast garage doors to give the whole first floor an outdoor feel. The restaurant’s modern yet vintage atmosphere consists of several grand murals and a distinctive handcrafted bar, forged out of centuries-old barn wood. The eatery offers 33 flavors of wings, and the full menu will include sandwich wraps, salads, burgers and other chicken options, like fajitas. “We’re so excited to be downtown and be a part of this growth,” said franchise owner Dave McFarland. “It’s really exciting. I’ve been looking in Johnson City for years, searching
By Zach Vance
for the right opportunity and this all just came together.” The renovations took place for several months after developer Joe Baker, who owns the two-story building, received $269,128 in tax increment financing last March to complete renovations. The building’s second floor will soon be transformed into a 20,000 squarefoot music venue, with a large stage, kitchen and bar. McFarland has said owners of Asheville’s Orange Peel, a regional and national music and event venue, have assisted with the secondfloor design. The Wild Wing Cafe was set to bring some 130 jobs to the downtown Johnson City area, and McFarland said about 70 percent of the jobs would be full-time. The former Faircloth Chevrolet location is Wild Wing Cafe’s first franchise in the Tri-Cities. McFarland also owns the two Wild Wing restaurants in Asheville and one location in Knoxville. The chain has also has locations in Georgia, Alabama, South Carolina, Texas and Virginia. Email Zach Vance at zvance@ johnsoncitypress.com. Follow Zach Vance on Twitter at @ZachVanceJCP. Like him on Facebook at Facebook. com/ZachVanceJCP.
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ON THE SCENE