Winter 2018 by We Are Greensboro

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local libations

and where to find them

a special place

All wigs are not created equal

forces of wonder

amazing Himalayan photography

winter 2018

/wearegreensboro online issues

issuu.com/wearegreensboro

ISSUE: 29 EDITORIAL Managing director /editor

Tony Bates | wearegreensboro@gmail.com creative director

Arthur Bates Jr. | abates@wearegreensboro.com Non-profit coordinator

Veronica Bates | vlb@wearegreensboro.com

ADVERTISING advertising manager

John Graham | jgraham@wearegreensboro.com

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ÂŠ We Are Greensboro 2012-2018 All material is strictly copyrighted and all rights are reserved. Reproduction in whole or in part without the written permission of We Are Greensboro is strictly forbidden. The greatest care has been taken to ensure the accuracy of information in this magazine at the time of going to press, but we accept no responsibility for omissions, errors, products, services, information or statements made by contributing editors or advertisers. We Are Greensboro reserves the right to deny advertising or any other type of submission that does not meet our standards.

Small Talk

A Bit About This Issue

s it the beer, the unique location where it’s served or the people who are there to enjoy it with you? We believe it’s all three and maybe a bit more. Without a doubt, there’s something truly special about local libations, especially those crafted in the ‘boro; and in this issue we’re having a look at what that special “something” is. On page 6 we visit a couple of new breweries, revisit a couple of old favorites and peek inside Greensboro’s first, only and, of course, best distillery. Read Local Libations, because there’s more to adult beverages than expensive commercials. they can save that Bud for someone else! Many may consider a “male” perspective on wigs, especially when referring to those worn predominantly by women, to be irrelevant, and maybe in some instances it is. But, after meeting and speaking with some of the local women who wear them on a regular basis, one thing in particular resounds as if spoken in unison… “The difference between a good wig and a bad one is pretty obvious”. If I’d had the nerve to ask for comparison photos (which I had neither the courage nor lack of manners to do), the difference would be obvious. What’s more, wearer after wearer told us that when it comes to quality wigs, A Special Place is THE place to get one, with more than a few adding that there is nowhere else they would even consider shopping for one. It seems self-evident, at least to my unqualified eye, that if someone can tell a person is wearing a wig, particularly when the wearer is not being obvious about it (think bright green, ankle length hair), then maybe they are simply wearing the wrong wig. Read A Very Special Place on page 12 to learn more about Greensboro’s premier wig boutique, A Special Place Wig Gallery and the many offerings they bring to the community. Armed with an 8” X 10” view camera, photographer Jeff Botz traveled the untamed High Himalayas, bring back what are perhaps the most dramatic and exciting photos ever taken of the region. In this issue, contributing writer Joan W. Lindley explores Botz’s photographic odyssey which began in 1972 and has continued through his latest trip in 2017. With his images currently showing at one of our favorites, Ambleside Gallery, her article is the perfect accompaniment to viewing the work of this amazing photographer. Read Forces of Wonder on page 14 and check out the images on these pages, but by all means, stop by Ambleside Gallery and experience these powerful photographs for yourself. Last, but never least are this issue’s WAGpics. For this issue we visited downtown’s Fall Food Truck Festival. It was four-plus blocks of culinary delights where, like always, we saw some old friends and made some new ones… It was a beautiful day and we left quite sated, but the pounds gained were well worth it for the fun, flavor and of course, new friends! Once again, we sincerely hope you enjoy this issue and as always... Thank you so very much for your support!!

Tony

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Contents

GREENSBORO SCIENCE CENTER AQUARIUM MUSEUM ZOO

4301 Lawndale Dr • (336) 288-3769 greensboroscience.org

lo cal libat ions

A Very Special Place

Forces of Wonder

wagPics

Small Talk

Local Libations

A Very Special Place

Beer and whiskey and wigs... Along with some amazing images, this is one issue you’re sure to enjoy!!

We checked in with a few of our favorite breweries (some old, some new) and the ‘boro’s first distillery. What we found is, well... Cheers to us all!!

As if being known as the foremost wig salon for alopecia patients isn’t enough, A Special Place is the premier boutique for fashion wigs and hairpieces too!

Forces of Wonder

WAGPics - Food Truck Festival

Contributing writer Joan W. Lindley tells us of photographer Jeff Botz; who, 8X10 view camera in hand, took the most amazing pictures of the High Himalayas

Food has a way of bringing us all together and there’s no better place than a Food Truck Festival and their wondrous variety... And here are the pics!

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Our last discussion of local craft breweries was in 2015’s “Taking Flight - A Few New Brews” (issuu.com/wearegreensboro/docs/wag_ apr2015). Back then we were in the midst of what was being described as an “explosion” of craft breweries. Fast forward three years and that still expanding big bang has graced the ‘boro with several new breweries, some literally right across the street from one another. In addition to the increase in breweries and the subsequent varieties they afford, we have a new distillery offering excellent vodka, whiskey and gin to start with bourbon on the horizon. So, how are they doing and how do they do it? Is Greensboro a large enough market to handle what we already had, what’s new and what’s to come? Could there be a “Beer War” in our future? And then… what about that distillery? We’ll examine all this and more as we check-in with a few old favorites and explore some of the new…

Local Libations

“

Tony Bates

t first glance the number of craft breweries in the area may seem odd; however, a closer look offers a couple of distinct revelations. First, compared to some cities, we really don’t have that many breweries per capita and secondly, quite often it’s the uninitiated or, more specifically, those with limited exposure to craft or micro-breweries who seem perplexed at the number we do have. The simple truth is that anyone having visited even a few local breweries gets it almost immediately; after all, more local breweries means more options for the consumer. But the beer drinking public aren’t the only ones benefitting from this competitive environment. It seems the overwhelming sentiment, from industry insiders and their customers alike, is that competition is good. And while “good” competition from a business perspective may seem like somewhat of an oxymoron, with regular communication and a healthy association (the Triad Brewers Alliance for instance), virtually every owner/manager we’ve spoken with lauds the comradery and sense of community that craft brewers share; but why? Some, like Mark Gibb, President of Gibbs Hundred Brewery, feel that “more breweries mean more ‘missionaries’ spreading the ‘gospel’ of craft beer; eventually translating into more craft beer drinkers”. Others such as Karmen Bulmer, General Manager of Little Brother Brewing, believe that what many see as the “explosion” we spoke of is really more like returning to an old tradition. As she puts it, “in the days before prohibition, the downtown area used to house a couple dozen breweries and ale houses; today, even if the number of breweries continues to grow, it’s because of public demand.” We would tend to agree, there’s nothing wrong with giving the public what they want. Semantics aside, the message is consistent; for now and for the foreseeable future, there cannot be too much of THIS good thing.

QUALITY DRINKS AND A RELAXING PLACE TO ENJOY THEM Not really “new” in terms of an industry, in more recent history, we’ve had one, sometimes two brew pubs at a time in Greensboro since 1991. However, since 2015 local craft or artisanal breweries have been on the rise big time. Pig pounder, Gibbs Hundred and Preyer have recently been followed by Joymonger’s, Little Brother Brewing, the city’s most recent additions, Leveneleven and Bark Brewing with Ogden Brewing and the rumored Mansfield Brewery on the horizon. With Red Oak relocating to Whitsett leaving Natty Greene’s as the local granddaddy, that makes eight craft breweries in the Gate City either currently operating or in various stages of planning. In this issue we’re exploring a couple of the new breweries, taking a look at the relocation of an old favorite and adding one surprise as a bit of icing; but to be fair we must start with one that was omitted from our 2015 article because, quite frankly, they weren’t a “new brew” at the time. However, since we’re concerned with more than simply how long they’ve been open, this go-round, we must start with...(continued on Pg. 18) 06

A small sampling of Gibbs Hundredâ&#x20AC;&#x2122;s brews

The Tap Row at Natty Greene’s Natty Greene’s Pub & Brewing Company

rom 2007 to 2014, Natty Greene’s enjoyed the distinction of being the only craft/artisan brewery in Greensboro; and they used that seven years wisely. Learning the preferences of their customers and developing techniques to deliver them, they gained a solid foothold in the community and a popularity they continue to enjoy to this day, and having been grandfathered in as the only true “brew pub” in Greensboro (a distinction allowing them to serve their own food) certainly hasn’t hurt. From humble beginnings at their centrally located downtown brew pub, Natty’s has expanded to include a separate production brewery on Gate City Blvd. and packaging that includes not only kegs, but bottles, cans and growlers too. Bottles and cans can be found in supermarkets in addition to a select few at the pub, where all growlers are done as well. However, while their expansion does continue, Natty Greene’s beer is currently distributed all over North Carolina and in Danville VA for now. Beverly Bowen is the social media and marketing representative for Natty Greene’s and the person to speak with for all things Natty. Conversations with her are energetic and informative, but she is quick to point out where her expertise ends. “Our Head Pub Brewer, Dan Gamache, makes the decisions when it comes to what’s on tap”, she explains, “He’s

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THE FUTURE IS BRIGHT FOR CRAFT BREWING IN GREENSBORO

had great success with his first few taps, and we can’t wait to see what else he brings to the table”. The first beer Natty’s ever brewed was their Buckshot Amber Ale which continues to be brewed to this day. And while the recipe has been slightly tweaked over time, the same “maltiness” and complexity that people fell in love with can still be found in every pint poured. Beverly explains that, “Our Buckshot Amber Ale and Wildflower Witbier [will always be] on tap. These are two we have had since the beginning and we don’t plan on taking them away anytime soon”. The entire team at Natty’s provides input, but they’re 08

Natty Greene’s Brew Pub also eager to hear what’s on the minds of their patrons, or as Beverly points out, “We definitely encourage feedback and love to know what our customers are thinking about recent brews”. Adding that, “Currently the biggest demand is IPAs, (India Pale Ales) so we keep plenty of them in rotation. Each one offers a different flavor profile and varying levels of hop value, so we encourage people to sample more than one before making a final decision. We always have 13 beers tapped and try to change things up as often as possible, so if you couldn’t find your favorite on one visit then you might find it on another! Natty Greene’s also gives back to the community that has supported them this many years. On their “Good Works Wednesday’s” they give 10% of their daily sales to a local nonprofit. As Beverly puts it, “I think our outreach has also been good, not only for us but for the community. I’m happy that we are in a spot where we can give back to those who have believed in us from the beginning”. Taking it further she adds, “We have always locally sourced products to make our craft brews. For example we just finished up working on our Peach Perzik, which uses 200 lbs. of Eastern Carolina Peaches, hand cut by our awesome production staff. It’s a great sour beer, and it’s made better by the sweet peaches we all grew up eating. Anything that can be locally sourced we use”. Beverly points out that she has worked at Natty Greene’s for “a long time” and may be “a little bias”, but there is so much she enjoys about her job. “I think that our clientele has really grown and we’ve worked hard to reach out over the years and get people to give craft brews a chance. She explains, “People deserve good quality, and Nattys has always strived to provide it”. She also enjoys that comradery or “friendly competition” we discussed earlier. “Between breweries downtown, our stance is that we’re all neighbors. We all offer really great products to the city of Greensboro, and in some cases, North Carolina as a whole. It’s awesome to see this industry really booming and more brewing done locally”. Beverly believes the future is bright for craft brewing in Greensboro, where “brewers are constantly finding new takes on the old time profession. There’s a demand for better beer, and we’re going to continue to give it our all”

Little Brother Brewing

he new kid in the neighborhood is definitely not afraid of a little of friendly competition. Directly across the street from Natty Greene’s is Downtown’s newest brewery addition. Occupying the vibrant and centrally located corner space that once housed The Idiot Box comedy club, Little Brother Brewery burst onto the scene in November 2017 and hasn’t slowed down a bit. In a time when it seems craft breweries are popping up in droves, Little Brother has quickly carved out a niche for themselves that continues to expand. Their tagline, "craft your own story", hinges upon the influence for a lot of their beer and taproom culture where, as General Manager Karmen Bulmer explains, “we like to tell stories and give the guest that sense of discovery in our place”. That sense of discovery she speaks of extends beyond beer alone into the entire taproom experience. Karmen describes their moniker as representing “that role of ‘little brother’ in one’s family - paving one's own path, being the underdog and making do with what you have”, explaining that “both of the original owners are little brothers themselves, but they are unrelated and just good friends. They both identify quite well with being little brothers and wanted to make their own story”. And “the story” is at the heart of just about everything Little Brother does. With innovative offerings like their Resident Brewer program which Karmen describes as “offering homebrewers a studio and a stage to share their craft with the community”, the Pop Culture Trivia

Karmen Bulmer Little Brother Brewing

game they host every Wednesday, the frequent live music and visual artists they present on a rotating and regular basis and the 5k Will Caviness Memorial Race they recently sponsored to honor a local fallen firefighter with some “friendly competition between our men in Red and Blue”, Little Brother brewing is reinventing the taproom experience. That they are a comparatively small space works to their advantage, allowing strangers to quickly become acquainted (should they choose) and gives their performances, games and other events a friendlier, more intimate atmosphere. Little Brother Brewing sports a healthy number of revelers on any given day (or night) they are open, which speaks volum es about the quality of their beer. The games, performances and events are all great incentives to come out and have a good time, but if the beer wasn’t up to par, Little Brother would be akin to the saloon in a ghost town and not the active addition to a bustling downtown that they are. According to Karmen, the credit goes to Master Brewer Stephen Monahan, who “decides (most of the time) what beer we are brewing. From requests from the general public to a fun new style of beer he has tasted - it's an ever changing selection process. He's not afraid to experiment and is always open to try something new”. Their website points out that Little Brother use a four barrel system with a focus on “experimentation and creative usage of ingredients”. One visit and you will quickly discover that their creativity includes not only the beer they brew including Caravan Jam (Sour-Gose), Tropical Expression (Fruit Beer), Willpower (Red Ale American Amber / Red) and their flagship beer, Jim’s Lunch Stout (American), but also an offering of beers from other local brewers. It really is obvious that Little Brother Brewing is a labor of love. Their commitment to the local community is evidenced by their support of local causes as well as opting to forego higher profits to source of all of their grains from local craft grain supplier Epiphany Craft Malt (Durham, NC) and the agreement they have with next door restaurant, M’Coul’s Public House (allowing them to have food delivered to their customers while it’s still hot and fresh). The team at Little Brother seems to genuinely enjoy both, the cooperation between brewers and the healthy competition in equal measures. They make it more than worthwhile to visit regularly, but we’ve been told to look out for their anniversary in November when we can expect something (or somethings) extra special from this extra special brewery.

Little Brother Brewing

Lillo Bella

Footwear, Apparel & Accessories

507 State Street • 336.275.7645 • lillobella.com

y special place r ve

ince first opening their doors, A Special Place has been Greensboro’s preeminent wig gallery; not surprising considering the expertise of their staff and the exceptional quality of their wigs. More difficult to understand however, is how for years they have been more commonly known as the foremost wig supplier for women with alopecia and somewhat overlooked for their exceptional fashion wigs. A shame really, because it’s the “fashion” wig wearer, or more accurately those under- informed fashion wig wearers who suffer from this misnomer. All of that has been changing more recently because, quite simply, there is no distinct line between form and function when it comes to the offerings of A Special Place. Everyone is treated with the same level of respect and personal attention regardless of the reason for their visit; with the same superior quality wigs and dedicated customer service afforded to each and every client. Whether looking for a wig or hairpiece to offset hair loss or something new and quirky for a special occasion, every visitor is special.

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such as a Halloween costume, the quality of the wig is paramount. Equally as essential an element as the quality of the hair, is the fit of the wig itself. Two truths that have been stressed time and again by women we’ve spoken with is that first, it is infinitely better to have a single wig of excellent quality than many cheaply made inferior ones and secondly, even the best wigs look noticeably better when properly sized. The texture and feel of the hair are important even with natural hair and especially in today’s synthetics, moreover, properly sized, top quality wigs and hairpieces provide a better fit, look more natural and hold their shape and styling longer. In essence, when doing something that has the potential to so obviously alter one’s appearance, it becomes imperitive to do it right; and that is where Jamela and her team come in. Board certified with years of experience, in wig fitting and styling, A Special Place carefully selects the best of what owner Jamela Hodgson refers to as “alternative hair” and its

COMPLETE CUSTOMIZATION, PERSONALIZATION AND CLIENT SATISFACTION

A Special Place... Wigs, Hairpieces and Accessories It was not so long ago that wigs were generally styled and colored to match a woman’s natural hair color and cut, primarily as a means to conceal thinning or graying hair. Today, more than ever, we see women unshackling themselves from those stodgy limitations of the past, unabashedly embracing the various styles, colors and textures of modern wigs as a way of accentuating their own personal styles and moods. From the more traditional, in various shades of brown to decidedly more flamboyant colors, today’s wigs and hairpieces are being regularly incorporated into to the realm of fashion; being creatively employed as additional accessories. A more forward thinking woman may have a short blond bob one day and long red curls the next; a wonderful example of how wigs and hair pieces are being integrated into current styles in much the same manor as makeup and nail color. With so many options from which to choose, the possibilities are truly limitless. However, there are some considerations which cannot be discounted; one in particular is that unless the purpose of the wig is for a one-time use,

related products. In addition to human and synthetic hair wigs from such notable manufacturers as Gabor, Hairdo, Raquel and more, they offer hairpieces and extensions, as well as hats, scarves and accessories to a wide variety of customers. From chemotherapy patients and women with thinning hair to women who wear wigs and hairpieces just for fun and fashion, they demonstrate a level of customer service and product knowledge all but unseen elsewhere, with Jamela explaining that, “Our wigs are carefully selected, fitted, cut and styled for complete customization, personalization and client satisfaction”. As she has for years, Jamela still spends much of her time attending and hosting events and seminars, teaching classes and guest speaking at events as an expert in all things wigs, from color and style matching for cancer patients to the cutting edge in fashion. Her expertise has led to the understanding that, regardless of the reason, changing their look can be a stressful experience for some. However, just one visit to A Special Place and any fears her clients may have are quickly allayed as Jamela and her excellent, caring staff expertly guide them through the private process from start to finish. Just one visit and it becomes obvious that their effortless understanding of each client’s needs and the industry leading products they provide, combine to make time spent there rewarding and even a little fun. Just one visit and you’ll discover that no matter how tame or adventurous you want to be, it’s totally up to you; you’ll leave with renewed confidence and a more positive outlook. Perhaps best of all, no one will know you’re even wearing a wig; unless, of course, you tell them. (Continued on page 26)

Forces of Wonder UNRIVALED PHOTOGRAPHS OF THE HIGH HIMALAYAS CAPTURED WITH 8” X 10” VIEW CAMERA Joan W. Lindley

“THIS PICTURE ASSURED ME OF ONE THING: EVERYTHING I HAD HOPED FOR WAS POSSIBLE”

Image - First Photo - Northeast Face of Ama Dablam from the Dry Lake above Dingboche Nepal 1998

“Ansel Adams funded my darkroom,” says Himalayan photographer Jeff Botz, “but he never knew it.” In 1972, Jeff Botz attended an Ansel Adams exhibit on East 59th Street in New York City. After climbing a flight of steps and turning the corner, he entered the Witkin Gallery and came face to face with “Clearing Winter Storm, Yosemite National Park.” At that moment, he was awestruck. “The potential for photography was expanded exponentially. I had no idea a photograph could be that powerful,” says Botz. Thus began his journey. 15

Image - Jack Puyo with Penitenti East Rongbuk Glacier Tibet 2012 16

otz’s forty-six year (and counting) love York City metropolitan area in an environment affair with the high Himalayas began of hyperbole; I wanted to make photos of epic In 1972, just weeks before first meeting proportions and felt that was possible by marrying Adams, when he made a whirlwind tenAdams’ technique to the Himalayan landscape.” day trip to Kathmandu and snapped five rolls of 35 Thus, In 1998, when Botz made his third trip mm Kodachrome. to the Himalayas, even though common wisdom In 1974, for the sum of $2000, Botz bought and practice prescribed carrying the smallest and five framed Ansel Adams photographs from Witkin lightest camera possible, in his backpack he carried Gallery, the subsequent sales of which fittingly a hand-built 8” x 10” view camera, multiple lenses, allowed Botz to follow in Adams’ footsteps. film, accessories, and a tripod, the total tipping the Botz returned to Nepal in 1976, intent on scales to 59 lbs. What mattered to Botz was that capturing on film the forces of wonder that he this camera was capable of producing the highest had first witnessed in 1972. He spent four months resolution images ever made of Mt. Everest and trekking and photographing, once again with a 35 the Everest region, thereby capturing the ineffable mm Nikon camera loaded with Kodachrome. grandeur. “It was then,” he says, “that I realized that the During the month-long expedition, Botz sacred Himalayan landscape was far too grand for exposed 61 frames of 8” x 10” film. When he the 35 mm format and that color film distracted returned home, he developed 60 sheets of film that from and diminished the potential expression the were completely fogged. Somewhere in the middle mountains offered.” of the group, one sheet developed just right. In fact, Three years later, in 1979, at the opening of the it was perfect. one-man show Ansel Adams and The West at the Museum of Modern Art, Botz once COLOR RARELY SERVES THE PHOTO'S ESSENTIAL again came face to face with Adams’ silver MESSAGE OR IMPROVES ITS EXPRESSIVENESS gelatin photographs. Dressed in a tuxedo at the black-tie affair, “I looked at that picture in amazement several the young Jeff Botz briefly met Ansel Adams. He times a day for minutes to hours at a time over the dared one question: “Sir, what do you think about following months,” Botz reminisces. “This picture the recent trend towards platinum and palladium assured me of one thing: everything I had hoped for printing?” was possible.” Without a millisecond of hesitation, Adams Since then, on nine return expeditions from replied, “Affectation. Affectation, pure and simple.” 1999 to 2017, Botz has taken the only known Botz recalls shuffling away slack-jawed and photographs of the Everest region using a large speechless at the speed and conviction of Adams’ format camera. The exquisitely printed results are response. hauntingly reminiscent of American masters Ansel Twenty-two years after his 1976 expedition, Adams and Edward Weston. Botz returned to the Everest region. After having On May 9, 2012, as Botz set up his 8” x 10” worked with color daily for ten years as a dye view camera at the 21, 854’ level on Mt. Everest, he transfer printer during this interim, Botz now fully achieved the highest recorded deployment of such a embraced black and white photography, saying, camera in photographic history. He also reached a “Color rarely serves the photo’s essential message or milestone in creating a comprehensive photographic improves its expressiveness.” survey of the world’s tallest mountain and its “I had come full circle,” he continues, “back surrounds, the body of which grows with each to the belief that black and white is the supreme return to the Everest region. form of the photograph, especially when one’s To this day, Botz prints his unrivaled photography is an attempt at expressing ultimate or photographs of the high Himalayas using the silver universal truths.” gelatin techniques outlined by Ansel Adams. Pure He continues, “I was raised in the New and simple. No affectation. (Continued on page 24)

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Joymongers Brewery

s Joymongers’ Co-owner Brian Christopher Jones puts it, before they ever opened their doors in July 2016, their plan was to “create a welcoming, neighborhood brewery with the best beer that we could possibly deliver”, a plan which, by any measurable means, has been a rousing success. Still, opening a new brewery in such a competitive environment may not have been the ideal location for many new ventures, but the confident folks at Joymongers took their cue from other cities with growing numbers of craft breweries. As Brian explains, “You look at Asheville which has 30+ breweries and they’re all thriving”, going further to say that “as long as you bring great beer and an enjoyable taproom experience the customer base is there”. The idea that “if you build it, they will come” may apply to the curious and first time visitors; however, to keep ‘em coming back it takes more than four walls and some random suds; that’s where Co-Owner and Head Brewer Mike Rollinson comes in. “Mike makes all of the decisions concerning the beers that we brew”, Brian tells me, adding, “he’s been in the game for over ten years, so we trust that he knows what works and what doesn’t”. One thing that’s obvious is that Mike embraces variety. Joymongers started with around ten different beers, a number of which are still being brewed; however, at any given time they may have up to seventeen different varieties available on tap. “We’re constantly brewing new beers and styles” explains Brian, “so there’s always something new for our customers to try”. At least so far, it’s plain to see that putting the ball in Mike’s court is paying off. With that special focus on offering the very best taproom experience they can, most Joymongers’ beers are only available on tap. Of course that doesn’t mean if you prefer, you can’t enjoy your favorite of their rather large selection from home as they offer 32oz to-go Crowler cans that can be filled with any beer on tap in addition to their limited bottle releases. It’s also worth noting that when it comes to the taproom experience, Brian, who admits to having no prior experience in brewing (although he does admit to being very familiar with beer), has made Mike’s work easier by offering their patrons a friendly, comfortable and inviting atmosphere to enjoy his creations. In addition to having a food truck scheduled every night (customers can also bring or order food in), they frequently have live music and other special events, all of which are posted on their website, as well as their various social media accounts (Facebook, Instagram, etc.). Obviously, Joymongers Brewery is doing something right. The response to this “newby” in the local brewing 18

community has been such that in March of this year they opened their second location, Joymongers Barrel Hall, bring Joymongers experience to Winston Salem. Considering we’d never deem it necessary to leave Greensboro for a good time, we ardently suggest trying their Greensboro location. However, should your travels take you west and you find yourself in Winston, rest assured you have a place to visit that will tick all the boxes a craft brewery should and more.

Joymongers Brewing Co.

The Tap at Joymongers Brewing Co.

Joymongers Brewing Co.

DOWNTOWN greensboro Ambleside Gallery

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229 South Elm St. 336.422.1879 chakrasinc.com

Images - This Page Top - Gibbs Hundredâ&#x20AC;&#x2122;s new State Street location Middle Left - Early afternoon at Little Brother Brewing Middle Right - Getting ready for crowd at Gibbs Hundred Lower Left - The staff peels some of the 200 lbs of Eastern Carolina Peaches used in the Peach Perzik at Natty Greenes Lower Right - Mark Gibb among the tanks at Gibbs Hundred new location 20

n October 2014 when Gibbs Hundred Brewing first opened their doors, they did so downtown in what was considered quite possibly the perfect location. They were in the newly energized “South End” area on Lewis Street, a block away from the heavily traveled South Elm Street, adjacent to ample parking and within walking distance of several restaurants. Soon thereafter, a Greensboro’s only distillery opened next door (more on them later) followed by an arcade/ bar across the street. In short, Gibbs was a welcome addition to downtown that helped revitalize their immediate area. And now they’re at it again. In just over three years, the perfect location that Gibbs Hundred brought to life would prove too small and cofounders Sasha and Mark Gibb would face a difficult decision; remain comfortable and stay or follow their intuition, be adventurous once again and leave. Their new location on State Street is evidence of their decision. Although neither of them ever mentioned it to me, it must have been a nail biting decision, yet when I was finally able to ask Mark about it, he was resolute, certain they had made the right decision for themselves and their customers. “We needed more space for production” he told me, “also; the South End neighborhood was getting a lot of bars and becoming a late night area. That's not really our crowd - we are family and dog friendly, a place to sit and relax and enjoy a few beers, not a bar-

hopping stop. Our new spot has a nice outdoor beer garden. The reception from customers has been great, and the new neighbors are very friendly”. In truth, it’s hard to look back and consider their previous location ideal when this new one has so much to offer with the potential for even more. State Street has always been a great place to stroll, shop, get pampered (think hair and nails) or relax with a cup of custom brewed tea. That the new location also has several great restaurants in easy walking distance to Gibbs is a huge plus and only serves to compliment the food trucks they have on site each weekend. Moving may be stressful but that hasn’t hampered Mark and Sasha’s love for owning a brewery, in particular, as Mark says “making products that people enjoy and a brand that people can interact with and have a relationship with”.

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Gibbs hundred Brewery

ONCE AGAIN THOUGH, IT ALL BOILS DOWN TO THE BEER Once again though, it all boils down to the beer; and judging from the regulars that followed their move and the new friends they’ve gained along the way, it seems Gibbs formula for success hasn’t needed tweaking at all. They are still a “malt forward” brewery, or as Mark puts it “We love hops (like everyone does!), but we really shine in the malt department. We use a lot of specialty malts and create big flavor and complexity. Even our hoppy beers have a nice malty backbone to them. They still offer can and draft: ESB, Pale, IPA and Session Ale in addition to draft only: Imperial Stout, Wheat and Milk Stout. Likewise, they will continue to offer their seasonals: French Blonde (fall), Saison (spring) in limited releases eight times a year. And of course, while they continue to take customer feedback very seriously when deciding which new beer to introduce monthly, they will continue to offer their Gold Medal winning and most popular “The Guilty Party ESB”. In addition to gaining a place more in line with the lifestyle and vision they’d like to share, Gibbs Hundred’s new, larger State Street location has given them room to stretch their legs and take their higher production capabilities out for a drive. Their beer is available statewide at several hundred locations on tap and in cans while kegs can be purchased at Total Wine as a special order item (1-2 days). With more room, an interesting, friendly and eclectic group of business neighbors, a loyal and growing customer base, the proximity and variety of available food, music every Friday night and special events most weekends, it’s evident that Gibbs Hundred has another winner. Starting with much brighter area than they had last time, what they once brought to a previously underappreciated dead end street downtown, Gibbs Hundred is in the process of bringing here; an introduction to a central part of town. The good news is we all win.

Images - This Page Top - Gibbs Hundred’s new State Street location Bottom - The new Gibbs Hundred tap room

Greensboro Distilling • Fainting Goat Spirits

hen asked about adult beverages made here in Greensboro, many people would point to our craft breweries as the only options; in doing so, most people would be wrong. From their Lewis Street location, downtown, Fainting Goat Spirits has broken new ground by offering a high quality line of small batch spirits. With a repertoire currently featuring Tiny Cat Vodka, C.B. Fisher’s American Single Malt Whiskey, Emulsion American Gin with their straight bourbon and rye whiskey still patiently aging, they are redefining the meaning of “local libations” in Greensboro. Presiding over a local, family owned business, the Normans (Bill, Andrew, Shelley and Lesley) take pride in purchasing 100% of the roughly 12,000lbs of grains they use each year from North Carolina growers; with that same pride extending to the quality of the spirits they produce throughout their in house, grain to glass process. And, while Andrew, who serves as the company’s Master Distiller, makes the final selection as to what spirits they will ultimately create, the fact that they, as Andrew puts it, “have the luxury of producing exactly what we like to drink” is evidence of the total family input into the process. “It’s really a labor of love” He continues, “being able to come in each morning and create 50 gallons of liquor is a feeling that is hard to replicate”.

Selecting quality grains and developing the perfect recipe are all necessary to ensure a premium product, but those steps are only possible as part of the larger picture. The real secret to the quality of their unique blends stems from what Andrew considers “the fact that our hands are on the products from start to finish” adding, “[it] makes our Spirits a notch above”. Furthermore, he adds, “Every step of the process can be adjusted to keep our product at that very high level of quality. This allows us to craft a much cleaner liquor than mass production”. Each of the spirits Fainting Goat produces has won national recognition and numerous awards Including the “NC Distillery of the Year” award in the 2017 NY International Competition, the 2018 “Best in Class” for Tiny Cat Vodka in the American Craft Spirits Assoc. Competition and the 2018 Cigar and Spirits Magazine award as one of the “Top 5 gins in the world” for their Emulsion Gin. Likewise, C.B Fishers American Single Malt Whiskey won the 2018 “Silver Medal” at the NY International Competition and the Denver International Competition, just to name a few. The fact that all of their current Spirits have been very well received in North Carolina would be accomplishment enough, but the national and international recognition they’ve received is truly significant. Still, as Andrew explains, the future for Fainting Goat EACH OF THE SPIRITS FAINTING GOAT PRODUCES HAS Spirits looks even brighter; “We WON NATIONAL RECOGNITION AND NUMEROUS AWARDS will begin to make Rum and Brandy early next year and age The distilling process is a complicated one by any them in our used Rye Whiskey barrels. Once we have used measure. Depending on the type of liquor being produced Bourbon barrels, we will import Tequila to age in those. We production times, including the aging processes, vary greatly. are also very excited about an upcoming collaboration with For instance, although Bourbon, Rye and Single Malt Whislocal breweries. Stay tuned for that”. Making high quality key were what they first distilled, in order to get them aging products right here in the Gate City makes Fainting Goat in barrels, Tiny Cat Vodka was the first to go into the ABC Spirits EXACTLY the type of local, family owned and operStores with Emulsion Gin following soon after. Then finally, ated business we love to support. What’s more, you can stop after aging in the barrels, CB Fishers American Single Malt by for a tour, meet the family and see for yourself just how Whiskey became available last December. Andrew tells us the process works. While you’re at it, don’t forget to visit their that their Straight Rye Whiskey will be available by Decemon-site tasting room and sample what is sure to become your ber of this year, as well as a Christmas Spiced Whiskey. favorite line of spirits.

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Images - This Page Left - Fainting Goat Spirit’s Small Batch Tiny Cat Vodka Center - Fainting Goat Spirit’s Fisher’s Single Malt Whiskey Right -Fainting Goat Spirit’s Emulsion - New American Gin

Images - Opposit Page Left - Bill and Andrew Norman dwarfed by the aging barrels Right - Fainting Goat’s current offerings in the tasting room

rom beer to bourbon, all of the establishments crafting local libations here have much in common; yet remain, unsurprisingly distinctly different. Each offers the comfortable and familiar to their returning customers and something new and different to the uninitiated visitor, all while managing to throw in the occasional pleasant surprise for both. Each brewery and distillery offers its own variety of the same time honored prescription for success, quality libations and a relaxing place to enjoy them. Still, in the end, it all boils down to one central feature; their unique vibe. Whether that means their unique or quirky ingredients, the right location and/or the people who frequent it, a particular style of music or something else altogether, find that vibe that works for you and Greensboro will do the rest; we have it all right here. From the outside it must seem like the craft beer industry in Greensboro is akin to Kevin Costner’s Field of Dreams… “If you build it, they will come”. Of course, that only applies if what’s being built has quality ingredients, dedicated management and staff that are committed to their customers, as well as a feeling for the community and all that it means to be part of one. We’ve been pretty lucky so far, and we’ve only just begun.

Natty Greene’s Pub & Brewing Co. 345 S Elm St., Greensboro, NC 27401 (336) 274-1373 • nattygreenesbrewpub.com

Joymongers Brewing Co. 576 N Eugene St., Greensboro, NC 27401 (336) 763-5255 • joymongers.com

Little Brother Brewing 348 S Elm St., Greensboro, NC 27401 (336) 510-9678 • littlebrotherbrew.com

Gibb’s Hundred Brewing Company 504 State St., Greensboro, NC 27405 (336) 763-7087 • gibbshundred.com

Greensboro Distilling Co. • Fainting Goat Spirits 115 W Lewis St., Greensboro, NC 27406 (336) 273-6221 • faintinggoatspirits.com

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(Continued from page 17) In 1996, Jeff Botz moved to North Carolina. He lives near Marshville in a distinctly Waldenesque setting. The sparsely furnished one-story wood frame farmhouse sits on a knoll, replete with a pond in the front and a garden literally outside the kitchen door. Cows graze adjoining pastures, and a car rarely passes on the gravel road 100 yards away.

I am not just making pictures for the media and graphic arts gristmill. Books and, of course, framed prints of the Himalayas define every room – even the kitchen where Botz added track lighting to illuminate prints he clamps to a reviewing board. Attached to the house is a former stable that Botz converted into a darkroom large enough to accommodate the massive enlarger he uses in the printing process. It is here, in the darkroom, that he meticulously makes silver gelatin prints. He recently printed a photo for a buyer thirteen times until he was satisfied. “Photography is philosophy,” says Botz, “sometimes an attempt at the resolution of an internal philosophical conflict, sometimes the expression of a deeply held philosophical belief. It is self-expression and autobiography, and when it succeeds, it reveals the beliefs that have driven the photographer to make the picture in the first place.”

Image - This Page: Top Left - Botz with camera 2017. By Dominik Neubauer Bottom Right - Jeff in Snow 2012 24

Botz goes on to say, “I am not just making pictures for the media and graphic arts gristmill. I believe in something universally relevant in the austere and seemingly abstract designs of snow, stone, and sky in the high Himalaya.” And amazingly, Botz, with his clunky camera, captures that something. Botz’s photography has been displayed in one-man shows at the Hickory Museum of Art and The Patan Museum in Kathmandu, and at a group showing at The Mint Museum in Charlotte. The Gregg Museum at NC State has one piece in its permanent collection, and the Mint Museum in Charlotte has two. He is the author of Portrait of Everest (2013) and Everest Not Everest (2016). In a letter to Botz, John W. Coffey, Deputy Director for Art and Curator of American and Modern Art at the North Carolina Museum of Art, writes, “I’ve seen a lot of photography of natural wonders and little of it moves me. I suppose, like most of us, my sensibilities might have been dulled by the National Geographic aesthetic of what I might call the ‘informative sublime.’ Remarkably, the best of your images transcend that model.” In 2007, Lisë C. Swensson, Executive Director of the Hickory Museum of Art, wrote of Botz, “His images are unmistakably those of an artist who has spent more than thirty years physically and aesthetically exploring this extraordinary landscape that still holds the secrets of many cultures and generations, something no other artist has ever done with such power and grace.” Meet Himalayan photographer Jeff Botz and see over twenty-five of his stunning ultra-high resolution photographs from 6:00 PM to 9:00 PM on opening night,

Friday, November 2, at Ambleside Art Gallery, 528 South Elm Street. His work will remain on display through the month of December. •

Opposite Page: Top Left - Ama Dablam from Dzhongla 2008 Top Right - Jeff Botz 2017. By Dominik Neubauer Bottom - Ama Dablam from Pokalde Peak 1999

Copyrights

Complete Text © 2018 Joan W. Lindley. All rights reserved. Images - Opposite page top and bottom and this page top-right ©2018 Dominik Neubauer. All rights reserved. All other images © 2018 Jeff Botz. All rights reserved.

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Images - This Page Bottom Left - The team at A Special Place, Katrina Strickland (leftseated), Malissa Dark (right-seated and Owner, Jamela Hodgson (standing) Top and Bottom Right - A sampling of the wigs at A Special Place. 26

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