Nash Community College: Producing brewers for Eastern NC

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patio at community collegeBig things are brewing at Nash Community College. The college, outside of Rocky Mount, boasts successful academic programs that are preparing students for the craft beer and hospitality industries.

In April, the beginning of NC Beer Month, NCC held a community workshop to showcase the skills of its culinary and brewing students. Guests enjoyed a meal of seafood paired with college-brewed beers under the lights on NCC’s patio.

Located just minutes from Rocky Mount Mills, home to an “incubator brewery” where would-be brewers can try their hand at brewing before launching their own operations.

The evening opened with guests learning to shuck their own grilled oysters, harvested from North Carolina’s Pamlico Sound. The first beer of the evening was Andes Mint Chocolate Stout, brewed with a Dutch chocolate malt, with fresh spearmint and peppermint added at the end of the brewing process.

The Seville Nights-themed dinner included two types of paella, potatoes and calamari, with two types of sauces, salsa verde and garlic aioli. In addition to the beer, the meal included a Sangria made from grapes grown at the college.

Trent Mohrbutter, NCC’s chief academic officer, said the NCC Brewing, Distillation and Fermentation program was developed to support the state’s brewing industry, and specifically to help boost the number of breweries in eastern North Carolina.

Randy and Danny

Randy Griffin and Danny Toole shared their specialty brews with guest at the NCC dinner.

The program, which leads to a two-year associates in applied science degree, is built around three tracks: the science of brewing, the industrial/mechanical and maintenance aspects of brewing, and the entrepreneurial/small business development side of starting a brewery. The college also offers certificates and a diploma of shorter duration.

Two brewing students shared the secrets of the beers they brewed for the dinner. Randy Griffin created an oyster stout by adding oysters on the half shell to a classic American stout during the last 15 minute of the brewing boil. The beer had a lightly salty flavor to it, but no overwhelming oyster taste.

Griffin said he saw a sign about the NCC brewing program while visiting Rocky Mount Mills. A long-time craft beer drinker, Griffin said he was ready to make a job change and enrolled in the brewing program. “I want to know everything possible. I want to learn the business side as well as the brewing side.”

A fan of brown ales, Griffin said that another major brewing project was a marshmallow brown ale he calls “Sta-Puff.”

Brewing student Danny Toole created a pecan porter, brewed with real roasted pecans. The pecan taste was very distinct. Toole said he would use more of the porter’s pale chocolate malt in future batches.

Toole said he found the NCC brewing program online. “I wanted a different are in the craft beer industry that is growing in North Carolina.” Eventually, he would like to own a brewery of his own.

buffet line and oven

A wood-fired grill is featured on the patio of the culinary program.

Entrance to building

Culinary arts building at NCC.

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Some Wicked Good Beer

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beer on ice

Wicked Weed beer tasting at NC State University Club.

Wicked Weed Brewing was the darling of Asheville’s craft beer market until earlier this year when they shocked their fellow brewers by selling their operation to Anheuser-Busch, makers of Budweiser. But in spite of the ownership change, the brewery has continued with business as usual, with a goal of expanding their distribution throughout the Southeast, according to Wicked Weed’s Raleigh rep Gregory Little.

Wicked Weed brews a little something for everyone, and recently, they rolled out a tasting at the NC State University Club in Raleigh that included some favorites and some brews I hadn’t tried before.

Lunatic Blonde: A Belgian blonde, lightly hopped and refreshing.

Napoleon Complex Hoppy Pale Ale: A little more hop than I care for.

Pernicious IPA: Yes, it’s hoppy, but it’s more of a citrus hop; no bitter finish.

Hop Coca Porter: More coca than hop, this porter is a great cool weather beer – brewed with coca nibs.

Brettanomyces Farmhouse Ale: The one sour – nice cider-like quality.

Any time you’re in Asheville, be sure to make a stop at Wicked Week Brewing – either the brewery or the nearby sours brewing facility, the Funkatorium. The food at the brewery is actually really good, and like many of Asheville’s dining establishments, they throw open the doors and make the whole restaurant feel like a patio in warm weather.

beers

Wicked Weed brought out the goods for the NC State University Club.

Chefs, winemakers come together in Valle Crucis

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group by porch railing

Jessie Blackburn, second from left, with friends on the porch of Over Yonder, Chef and Winemaker Summit. (Ellen Gwin Burnette photo, Appalachian State University)

Part 2 of 2

Jessie Blackburn of Appalachian State University was puzzled by the disconnect between North Carolina’s thriving farm-to-fork restaurant culture and the lack of local wines on fine restaurant menus. She found several chefs who were willing to come together with regional winemakers to share their knowledge of food and wines, seeking ways of bringing local food and local wine together.

So back in March, she organized the Chef and Winemakers Summit in Valle Crucis. Four central Appalachian chefs – Travis Milton, Ian Boden, Nate Allen, and Andy Long  – along with representatives from 11 Appalachian wineries came together to cultivate relationships. The two groups came away with a greater appreciation for the quality of the region’s wines. The gathering was at Over Yonder, a popular local restaurant.

“The chefs were able to taste these regional wines and be confident enough to recognize that these were really quality wines,” Blackburn said. “One chef said to me, ‘I had no idea this kind of wine was being made in this region.’ They told me, ‘I absolutely could sell that wine, without hesitation.’”

Blackburn is the author of an upcoming book,  Appalachian Terroir: Stylistic Approaches to New Landscapes, to be published by University of Kentucky Press.

“It was humbling to host such a great group of folks with the knowledge and the ability to drive the conversation of Appalachian wine that is beginning to take shape,” said Andy Long, owner/chef of Over Yonder. “Tasting these outstanding regional wines and meeting the folks that produce them was an eye-opening experience for me.”

“Just as chefs have a responsibility to source local and mindfully raised meats and produce, it is now clear that we must begin to do the same for the vintners of our region, and to do otherwise would be a disservice to us, them, and our customers,” Long said.

wine bottles on ice

Whites from North Carolina’s Elkin Creek Winery on ice. (Ellen Gwin Burnette photo, Appalachian State University)

Because chefs tend to talk with other chefs, Blackburn is confident that they will share what they’ve learned with their colleagues in the region.

“It was wonderful getting to spend time with the winemakers, and to speak with them under conditions that are very common and comfortable for us as chefs,” said Travis Milton, chef/owner of Shovel & Pick, Bristol, Va. “By this I mean, I think we all approached the summit for exactly what it was in its truest sense, chefs speaking to farmers, which is one of the more comfortable conversational situations I think you could put any of us in.”

Blackburn said she was impressed with the kinds of conversations she heard at the summit between chefs and winemakers and among the winemakers themselves. “I was really pleased to see the kinds of conversations that were happening,” she said. “Wineries were talking with each other, getting new ideas from each other: different ways to market, different grapes to think about growing. One winery was talking to another winery about ways to save bottling costs.”

Winemakers also appreciated the opportunity to share their products with top chefs.

“Our vineyard and winemaking practices are allowing us to produce many styles and varieties of wine that are being recognized from within the winemaking community,” said Louis Jeroslow of Elkin Creek Vineyard in the Yadkin Valley of North Carolina. “There is a strange disconnect between this natural local resource and those who create and appreciate local cuisine. I think we definitely surprised some people today and began a new awareness of what exists and is growing right here in their backyard.”

In addition to Long and Milton, chefs participating in the summit included:

  • Ian Boden, chef/owner of The Shack, Staunton, Va.
  • Nate Allen, chef/owner of Knife & Fork, Spruce Pine, N.C.

The 11 participating wine producers from American Viticultural Areas (AVA) extending from Maryland to Alabama are:

  • Banner Elk Winery, Banner Elk; Appalachian High Country AVA. Dr. David Craig, winemaker
  • Jones von Drehle Vineyards & Winery, Thurmond; Yadkin Valley Wine Trail. Dan Tallman, winemaker.
  • McRitchie Winery and Ciderworks, Thurmond; Yadkin Valley Wine Trail. Sean McRitchie, winemaker and cider maker.
  • Elkin Creek Vineyard, Elkin; Yadkin Valley. Louis Jeroslow, winemaker.
  • Blenheim Vineyards and Winery, Charlottesville, Virginia; Monticello AVA. Kirsty Harmon, winemaker.
  • King Family Vineyards, Crozet, Virginia; Monticello AVA. Matthieu Finot, winemaker.
  • James Charles Winery & Vineyard, Winchester, Virginia; Shenandoah Wine Trail. Justin Bogaty, winemaker.
  • Big Cork Vineyards, Rohrersville, Maryland; Antietam Highlands Wine Trail. Dave Collins, winemaker.
  • Wolf Mountain Vineyards and Winery, Dahlonega, Georgia; Dahlonega Wine Trail. Brandon Boegner, winemaker.
  • Ramulose Ridge Vineyards, Moneta, Virginia; Bedford Wine Trail. Sandi Ramaker, winemaker.
  • Maraella Estate Vineyard and Winery, Hokes Bluff, Alabama; North Alabama Wine Trail. Justin Miller, winemaker. Founder and winemaker for featured Cabernet was James Lee (1942- 2015).

Read Part 1, ‘Where are the local wines?’

Read more from Appalachian Magazine.

food on table

Food and wine were the stars of the summit. (Ellen Gwin Burnette photo, Appalachian State University)

It’s NC Beer Month — Five Ways to Celebrate

Brewer during a tour

Tour a brewery to celebrate NC Beer Month.

April is NC Beer Month, and there are many ways to celebrate. So whether you’re a new or seasoned craft beer lover, here are five ideas for how to celebrate.

Tour a local brewery. Not all breweries offer tours, but many do, and some do a really great job of showcasing how their product is brewed. Most brewery websites will give the time and details of the tours. Some charge for their tours, usually with a beer reward (and a glass) at the end. Others offer free tours, but you buy your own beer. Know what a mash tun is? The four ingredients in beer? Yeah, you definitely need a tour!

Visit your local bottle shop and try some NC beer. Some grocery stores now carry a good selection of NC beer, but without the expertise you’ll find in a bottle shop. Explore the different ingredients that give beer its taste – are you more of a hoppy — bitter, citrusy — beer person, or do you prefer the caramel, coffee flavors of malt? Not sure where to start? Take this NC Beer Month quiz to find out your beer style.

Attend a beer tasting event. There are lots of them in April, from the mountains to the coast. Take the opportunity to try something you haven’t tried before. Some events offer unlimited tastings for the price of a ticket; at others, you pay as you go for what you taste.

Set out on a beer trail. Find an NC community with several breweries, maybe even some within walking distance of each other. Could be one of NC’s beer meccas, like Asheville or Raleigh. Some areas offer incentives to visit all their breweries, like the Raleigh Beer Trail. A new app from Our State Magazine helps you find breweries around North Carolina.

Experiment with beer and food pairings. Love Mexican food? Ask for something light and refreshing to offset the heaviness of the food. Chocolate dessert? Try a nice dark porter or stout. Whatever you do, make sure that your favorite restaurant serves a good selection of NC beer.

Two beer glasses

What’s your favorite beer? Try something new for NC Beer Month.

Celebrate NC Wine Month in September

vines-smallI was visiting wineries in the Yadkin Valley just a few weeks ago, and the grapes were really heavy on the vine. September is when NC vineyards will do most of their harvesting, which makes it a great month to celebrate NC wine.

The first time I visited an NC wineries in about 2002, there were fewer than 50 wineries in the state, but even then, growth was in the air. Today, the industry has grown to 180 wineries and more than 500 grape growers, with an economic impact of $1.7 billion.

I know what you’re thinking — there are some of you out there who still haven’t tried NC wine, or visited an NC winery or vineyard. Or maybe you tried something you didn’t like, and you assume all the state’s wine is the same. But nothing could be further from the truth.

North Carolina has four American Viticulture Areas (think Napa or Sonoma): Yadkin Valley, Swan Creek, Haw River and Upper Hiwassee Highlands. Each AVA offers a unique blend of climate, soils, moisture and elevation to produce wine grapes with a uniqueness of their own.

grape bunches

Grapes are heavy on the vines in NC vineyards.

And there are many vineyards outside the AVAs. North Carolina is home to the world’s largest muscadine winery — Duplin Winery and Vineyards. Muscadines happen to be our native grape in North Carolina. Out on Roanoke Island, you can visit the “Mother Vine,” a scuppernong vine that may be the oldest cultivated vine in America.

The Yadkin Valley was the state’ first AVA and is home to the many wineries that produce mostly vinifera grapes and wines. These grapes wouldn’t grow in North Carolina’s challenging climate except for the benefit of root stocks that are resistant to the diseases and fungi that plague wine grapes.

Where ever you live in North Carolina, you can’t be far from a North Carolina vineyard or winery. This month, take the time to visit or enjoy one of the many “NC Wine Month” events on the state’s wine calendar, from music to grape stompings and more.

On Sept. 28 at 9 pm ET, you can learn more about North Carolina wines by joining the #winechat on Twitter to witness the NC Wine Guys Joe Brock and Matt Kemberling and other guests discuss #NCWine and #NCWineMonth on #winechat.

Read more about NC Wine Month

guests sitting at patio table

Guests enjoy wine on the patio at Raffaldini Winery in Ronda.

vendor with glove and clippers

This innovative glove and clippers work together to prevent grape harvesters from cutting a finger.

How to build a bright future for NC wine: Collaboration and tourism

dessert

Dessert at the winegrowers awards banquet: Riesling Poached Pear, filled with mascarpone, house-made almond brittle, and red wine and berry compote. (Almost too pretty to eat!)

To grow the wine industry in North Carolina, wineries need to work collectively, expand their markets beyond the tasting room and create an experience that will draw in tourists. At the recent NC Winegrowers Association conference, wine producers heard from experts on creating the tasting room experience, branding their products and using social media and optimized websites to bring in customers.

Winegrowers President Mark Friszolowski encouraged winegrowers to work together, across the state and including all types of wine, to promote North Carolina’s wine industry in the state and beyond.

“We represent all of North Caroline wine,” Friszolowski told the conference. “Our strength is working together.”

Though consumer wine preferences are trending more toward red than white, Friszolowski said, there is still a huge consumer preference for sweet wines, which outsell dry wines 4:1.

Enhancing the quality of NC wines is important for future of the industry, as well as gaining acceptance by getting North Carolina wines on restaurant menus and educating wait staffs about the wines the state has to offer.

In an effort to educate the public about North Carolina wine, the state’s wine industry will partner with WUNC-TV’s NC Weekend to produce a 10-show series on the history of NC wine. The series is in production now.

Enhancing the tourism experience of the state wineries was also a theme of the conference. Virginia Tech’s Tony Wolf explained how tourism had helped grow Virginia’s wine industry from, “you can’t grow wine grapes here,” to more than 250 wineries and 3,500 acres of grapes. “Tourism is and always will be integral to the growth of the Virginia wine industry,” Wolfe said.

Other conference breakout sessions focused on the tasting room experience and marketing

  • Hiring the right tasting room staff was the focus of a presentation by Thomas Salley of Raffaldini Vineyards and Erin Doby of Raylen Vineyards. Both described attributes they look for in hiring employees, including a background in retail sales and a strong commitment to customer service. They also talked about setting work expectations for employees.
  • Erick Byrd of UNC-Greensboro talked about a tasting room employee training program under development by the university’s Bryan School of Business. (Byrd presented remotely because the icy roads prevented him from making the drive to Winston.) A four-module online training program will be released later this spring. (Byrd and his colleagues received the “Member of Distinction Award” from the association Saturday evening.)
  • The NC Wine Guys, Joe Brock and Matt Kemberling, explained to winegrowers how social media and blogging can help them connect to consumers. Consistent engagement on social media, using hashtags and photos can help turn social media followers into visitors.
  • Susan Dosier of DK Communications Group shared how search engine optimization – using trending and searchable words – can help businesses to make sure visitors can find their way to their website. She talked about using tools like Yoast.com (WordPress plugin) and Google trends to increase traffic to your website.

At the Saturday evening awards dinner, John Ryan of Sanctuary Vineyards received the “Grower of the Year Award.” The dinner was excellent, especially paired with wines from Morgan Ridge Vineyards.

A Sunday morning “coffee discussion” on branding allowed winery owners – including several who had bought existing wineries – to explain how they rebranded their operations to strengthen their position in the marketplace. All in all, it was a very good conference.

Read more about the 2016 NC Winegrowers Association conference.

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Saturday night awards banquet

Ryan accepts award

John Ryan of Sanctuary Vineyards is named Grower of the Year at NC Winegrowers Association meeting.