Today on Consuming the Craft, I sat down with Jesse Phillips from Port City Brewing Company in Alexandria, Virginia. We took a deep dive into Port City's current lineup, including their much-lauded Oktoberfest, their adventurous lager series, and their limited-run Brewer's Cut releases. Jesse also shared his perspective on seasonal beer trends, local collaborations—especially with coffee roasters—and the importance of creative small batches in keeping both staff and customers excited. Throughout, Jesse brought a selection of impressive beers and joined me for a tasting of an exceptional bourbon, Eagle Rare, sparking conversations about pairing, palate development, and the joy of connecting over a shared craft. Jesse Phillips is the warehouse manager at Port City Brewing, where he oversees beer movements from production to the tasting room and helps track consumer preferences through his keen observations. Having started his brewing career at Port City, Jesse is passionate about expanding his palate through lagers and experimental releases. He has a talent for fostering local collaborations, especially with coffee roasters around the DMV, and is an advocate for seasonal and small-batch beers that surprise and delight customers. Jesse's energy and insider perspective brought unique insights into Port City's brewing philosophy and community-driven approach. "Something that I love about working at Port City...it's really opened up my palette to all these different lagers that I would never normally try." ~Jesse Phillips This Week on Consuming the Craft: ·     Port City Brewing has a robust seasonal and specialty beer program, including a lager series, Oktoberfest, and experimental styles like Doppelbock, Baltic Porter, and Schwarzbier. ·     Small-batch innovations are supported by the Brewer's Cut series, enabling creative combinations and limited releases. ·     The West Coast IPA is a recent standout, selling rapidly and reflecting a surge in customer demand for hop-forward beers. ·     Collaborations with local coffee roasters enhance Port City's porter offerings and foster strong community ties. ·     The brewery is expanding its sour lineup with balanced fruit blends, notably a watermelon gose and the upcoming Gobblestone, cranberry gose, for Thanksgiving. ·     Port City’s Christmas Tidings beer is a Belgian strong ale brewed with Virginia honey, earning its reputation as a "makeout beer" for festive occasions. ·     Local connections, like food trucks and coffee roasters, are integral to Port City's identity and customer experience. ·     The brewery encourages responsible enjoyment and pairing of its products, supporting a culture of hospitality and craft appreciation.Contact for Jesse Phillips: Port City Brewing Company, 3950 Wheeler Ave, Alexandria, VA Port City Brewing Website (http://www.portcitybrewing.com/)Resources Mentioned: ·     Port City Brewing Company (lager series, Oktoberfest, Brewer's Cut releases) ·     Swings Coffee, Hypergoat Coffee, Continuum Coffee (collaborating roasters) ·     Eagle Rare Kentucky Bourbon (Buffalo Trace) ·     Riverbend Malt Company • Oak and Grist Distillery (Asheville, NC) ·     Zillicoah Beer Company, Alluvium, Diatribe (Asheville locations) ·     La Tangaria Food Truck (on-site at Port City, top-rated tacos) This episode is brought to you by… McConnell Farms - Taste the Way You Remember. Enjoy homemade ciders and ice cream made from only the best produce on the market.

 Today on Consuming the Craft, I sat down with Brian Simpson, CEO of Riverbend Malt House, to explore the fascinating evolution of craft malt in the southeast. We covered Riverbend’s journey from a modest basement setup in 2010 t...

 Today on Consuming the Craft, I welcomed Chris Reedy, Senior Director of Food, Beverage, and Natural Products Industry Training at the Natural Products Laboratory and Test Kitchen of NC BioNetwork. We dove deep into the rapidly evolving food safety landscape, particularly focusing on the Food Safety Modernization Act (FSMA) 204 and its sweeping impact on food and beverage traceability. Our conversation ranged from the intricate logistics of tracking every ingredient in a sandwich to the challenges faced by beverage producers, natural product makers, and those entering the world of CBD and THC-infused products. We didn’t shy away from discussing the regulatory Wild West these days, the importance of good manufacturing practices, and what’s coming down the pike for craft producers as federal scrutiny ramps up. Chris Reedy brings decades of expertise in the intersection of food, beverage, natural products, and industry training. As the mind behind NC BioNetwork’s laboratory and test kitchen, he has helped countless producers, from breweries to natural supplement startups, navigate regulations, quality control, and product development. His insights stem from both a scientific and a practical industry perspective, ensuring that companies strike a balance between innovation and safety and compliance. Chris is a passionate advocate for proactive quality management and is intimately familiar with both the promise and pitfalls of rapidly expanding product categories, such as CBD, THC, and functional foods. “I hope these companies that are making these products are going to start acting  like food and beverage companies.” ~Chris Reedy Today on Consuming the Craft: ·     FSMA 204 requirements will soon compel all food supply chain businesses to maintain thorough traceability records for every ingredient, ingredient source, and lot, greatly improving speed and accuracy in foodborne illness recalls.·     Transportation and logistics—especially temperature and sanitation in refrigerated trucking, remain a huge compliance challenge and could become a pain point as regulations tighten.·     Even small producers, like sandwich makers and brewers, must adopt lot coding and traceability, associating each output with precise ingredient origins.·     THC and CBD-infused foods, beverages, and supplements are currently in regulatory limbo, with the FDA focusing initial enforcement mainly on products that pose a risk to children or appear as copycats of popular snacks.·     Many CBD and THC product makers fail basic quality assurance: lack of testing, unclear dosing on packaging, and no third-party certification, all of which can cause dangerous dosing errors.·     Field-to-shelf testing for compounds like THC in hemp products requires a DEA-registered lab, making comprehensive quality assurance both expensive and complex for startups.·     State and federal agencies lack the manpower to inspect and enforce these new standards fully, so proactive internal quality systems and involving health officials early are recommended.·     Training, workforce development, and support from entities like NC BioNetwork can help companies establish robust quality management systems and prepare for both current and coming inspections. Contact Chris Reedy: NC BioNetwork – https://ncbionetwork.org/ (https://ncbionetwork.org/) Resources Mentioned: NC BioNetwork Laboratory & Industry Training: Food, beverage, and natural products services, COA assistance, and product testing information.FSMA (Food Safety Modernization Act) 204 – details on new federal traceability requirements.

Today on Consuming the Craft, I welcomed Charlie Frisch from the American Red Cross to dive into the often-misunderstood world of blood donation. We got into what the Red Cross really does—going beyond blood drives to offe...

In today’s episode, I sat down with Greg Hill, a longtime cider maker at Urban Orchard Cidery and a dedicated adjunct instructor in the brewing program here in Asheville. Greg is wrapping up his PhD work while guiding Urban Orchard through an incredibly tough year—one marked by supply challenges, wild weather events, and a major orchard fire. Together, we dove into his ongoing dissertation about workforce development and experiential learning in the brewing and beverage industries, and what it truly takes to prepare students for a successful career in craft beverage production. Greg Hill is a graduate of the AB Tech Brewing, Distillation, and Fermentation program, and he’s now in his twelfth year at Urban Orchard Cidery. As a key educator in beverage management and microbiology, Greg brings a wealth of real-world knowledge, blending hands-on experience with academic rigor. Outside of work, he’s a stadium-hopping football fan with broader plans for worldwide sports adventures, and a seeker of new and unusual flavor experiences. "I wanted to put a bunch of flair in there, make it all pretty and nice, and it’s really just idiot proof. Repetitive. So you’re saying I am doing this. This is why I’m doing this. I’m going to do this again. And then this is why I’m doing this.” ~Greg Hill Today on Consuming the Craft:·     Experiential learning and hands-on practice are crucial components for real career readiness in the craft beverage industry.·     Greg’s PhD research has shifted from standardizing education to focusing on how beverage programs prepare students for the real-world workforce.·     Practical education, like troubleshooting and working directly with equipment, is just as valuable as classroom theory.·     Urban Orchard Cidery faced major challenges over the past year, including hurricane aftermath, a devastating orchard fire, and a hailstorm that damaged crops.·     Loyal customers, especially fellow local businesses like Highland Brewing, played a significant role in Urban Orchard’s recovery.·     Cider isn’t just for drinking; it can also be a creative ingredient in cooking and cocktails, especially during fall.·     The craft beverage landscape continues to evolve, and keeping up means constant adaptation and diversification, as seen in new products and global influences.·     Despite the doom and gloom in parts of the beverage industry, cideries like Urban Orchard are finding ways to persevere and grow, demonstrating the resilience of the craft community. Contact for Greg Hill: Urban Orchard Cidery: https://www.urbanorchardcider.com/ (https://www.urbanorchardcider.com/)For educational inquiries at AB Tech Brewing, Distillation, and Fermentation: https://www.abtech.edu/programs/academic/ab-tech-craft-beverage-institute-brewing-distillation-fermentation (https://www.abtech.edu/programs/academic/ab-tech-craft-beverage-institute-brewing-distillation-fermentation) Resources Mentioned: o  Urban Orchard Cideryo  Highland Brewing Companyo  New Belgium Brewing Company (for pilot system donation)o  AB Tech Brewing, Distillation, and Fermentation Programo  Diablo cider from Urban Orchardo  Agua de Bolivia herbal liqueur This episode is brought to you by… McConnell Farms - Taste the Way You Remember. Enjoy homemade ciders and ice cream made from only the best produce on the market. Visit the McConnell Farms website to learn more about our seasonal inventory and the delicious creations you can make with our homegrown produce.

 Today on Consuming the Craft, I welcomed back Jeff Frisbee from Addison Farms, a returning guest and the driving force behind one of our region’s finest family-run wineries. We caught up over a glass of wine—okay, maybe more tha...

Today on Consuming the Craft, I’m joined by Dan Rowe, the head brewer at Yeehaw Brewing Company, who returns for his third appearance. We dive deep into the evolution and expansion of Yeehaw, from its origins a decade ago in Johnson City to its impr...

 Today on Consuming the Craft, I had the pleasure of catching up with Seth Hewitt, brewing supervisor extraordinaire at Sierra Nevada Brewing Company. Fresh off a trip to Ireland, Seth dives into the sensory nuances between Guinness in its home country versus what we get stateside, the mystique behind Guinness’ global quality control, and some behind-the-scenes tales from his brewery tours. We also venture into the world of Irish whiskey, exploring Jameson’s unique blend of column and pot still techniques, and sample some Tolmore Dew together, picking apart its flavor notes. Seth shares his journey from environmental geology to craft beer, details how geography and terroir influence ingredients, and lets us in on his new passion project—Beer City Bouquets, which merges two worlds by arranging flowers in upcycled beer cans. Seth Hewitt brings a wealth of hands-on brewing experience, creative passion, and a geologist’s eye for detail. Starting with a degree in environmental geology from Appalachian State, Seth’s curiosity and craftsmanship led him from Volcano research in Africa to homebrewing and then to professional roles at Howard Brewing, Lost Province, and ultimately Sierra Nevada. With nearly a decade at Sierra Nevada, he’s shaped beer production, developed new releases, and now blends his love for plants and beverages with his flower-farming side business. Always tinkering, Seth embodies the heart of craft brewing and creative entrepreneurship. “All the breweries around the world are creating just a base beer, like a pale ale beer, as close as they can get to the original…then they use this essence of Guinness that is made all in Ireland and then shipped out.” ~ Seth Hewitt Today on Consuming the Craft:·     Guinness brewed in Ireland tastes notably less roasty compared to the American version, influenced by process and possibly local ingredients.·     Guinness uses a system of concentrated “essence” produced in Ireland and shipped globally to ensure quality and consistency in foreign markets.·     Nigeria is Guinness’s second-largest market outside Ireland, influenced by historical and economic factors.·     Jameson Irish Whiskey combines both pot still and column still spirits, offering a distinct flavor profile depending on the blend.·     Terroir—from soil to water availability—impacts the flavor of base ingredients such as barley, hops, and wood used in barrels and spirits.·     Seth leveraged a degree in environmental geology and a lifelong passion for crafting into a brewing career, showing the unexpected pathways into beer.·     Beer City Bouquets is Seth’s side project, where he crafts flower arrangements using upcycled beer cans, blending his two creative passions.·     Craft brewing requires balancing ever-changing agricultural variables to maintain consistency in flagship beers, a true mix of art and science. Resources Mentioned:Jameson Distillery Tour Experience (https://www.jamesonwhiskey.com/en-us/visit-our-distilleries/jameson-bow-street-distillery-tour/)Riverbend Malt House (https://riverbendmalt.com/) (barley malting and terroir project)Sierra Nevada Brewing Company (http://sierranevada.com/)Beer City Bouquets (Seth’s floral side business)McConnell Farms (sponsor mentioned) Connect with Seth Hewitt: Sierra Nevada Brewing Company (http://sierranevada.com/) This episode is brought to you by… McConnell Farms - Taste the Way You Remember.

 Today on Consuming the Craft, I welcomed two of the driving forces behind Green Man Brewing Company: Joe Summers, Managing Director, and Matt Peyton, Director of Brewing. We dove deep into the world of legacy beer styles, the eb...

Today on Consuming the Craft, I had the privilege of sitting down with Dr. John Gossett, president of Asheville Buncombe Technical Community College, to mark his five-year anniversary leading the institution. Together, we took a candid ...

Today on Consuming the Craft, I’m celebrating the 10-year anniversary of the first graduating class from the Brewing, Distillation, and Fermentation program here at AB Tech. Joining me is John Lyda, a full-time faculty member, brewing industry veteran, and program cornerstone who’s been instrumental in driving the evolution of our curriculum. Together, we reflect on how far the program has come—from its beer-centric roots to now embracing a diverse array of beverages like cider, seltzer, non-alcoholic options, wine, and even innovative creations like mushroom wine. We discuss the ever-changing demands of the craft beverage industry, the importance of flexibility and quality assurance, and the ways our program responds to students’ varied backgrounds and aspirations, from international students to second-career professionals. We also unpack the realities of teaching distillation, the challenges of non-alcoholic beverage safety, and our ongoing efforts to develop continued education for enthusiasts and industry veterans alike. John Lyda brings nearly a decade of experience as an educator at AB Tech, following his successful tenure in the professional brewing world. Known for his technical expertise and approachable teaching style, John has seen the program grow in both scope and ambition, guiding students as they tackle everything from traditional lagers to fruit wines and beyond. Highly regarded for his commitment to industry standards and innovation, John champions the importance of adaptability and quality in every phase of craft beverage production. “Making sure that your quality control and quality assurance is there before it releases to the market… is something that people get very, very excited and want to get to market very, very quickly with their idea, but they want to make sure it’s safe.” ~Puff Today on Consuming the Craft:·     The Brewing, Distillation, and Fermentation program at AB Tech has expanded far beyond its original beer-focused curriculum to include cider, seltzer, wine, and non-alcoholic beverages.·     Student interests now span the full spectrum of craft beverage production, including international and second-career students with diverse backgrounds.·     Quality assurance and safe production protocols—such as pasteurization—are critical, especially in non-alcoholic and new beverage categories.·     The curriculum exposes students to the hands-on production of beer, mead, wine, cider, seltzer, soda (including ginger ale), and even unique experimental fermentations, such as mushroom wine.·     Distillation training is provided within the bounds of federal law, emphasizing consistent and sanitary fermentation as the foundation for high-quality spirits.·     Ongoing program updates include new equipment, such as open-top fermenters, and facility design projects, which help students adapt to industry needs.·     AB Tech is developing continuing education and workforce development options to serve working professionals and enthusiasts seeking to expand their knowledge or acquire industry credentials.·     Flexibility and innovation remain at the heart of the program, preparing students to adapt to industry trends and shifting consumer demands. Resources Mentioned:• AB Tech Brewing, Distillation & Fermentation Program • Craft Beverage Institute of the Southeast • Canada Dry Ginger Ale (for sensory training and ginger ale/beer discussion) To learn more or request information about courses, continuing education, or industry partnerships, reach out to jeffreymirvin@abtech.edu. If you’re interested in lifelong learning or supporting your business’s growth in the craft beverage field, let us know how we can help!

In today's episode, I got to catch up with recent AB Tech graduate Ryan Schreder, who just completed a whirlwind tour of craft distilleries and breweries in Pennsylvania, all while helping out his 93-year-old grandfather. Ryan and I tasted through a plethora of bottles he brought back, including unique rye whiskies, innovative cask-finished bourbons, and a standout unaged apple brandy. Our conversation dove deep into Pennsylvania’s rye revival, the craft spirit scene, and his own whiskey-making journey at AB Tech. We also looked ahead to his upcoming sensory adventure in Ireland, where Ryan plans to tour iconic distilleries and hunt down rare single malts (with oats, of course) to expand his already impressive palate.Ryan graduated from AB Tech in May 2025 with a passion for craft distillation, whiskey, and lifelong learning. Originally from Bethlehem, Pennsylvania, he brings a family history rich in whiskey lore, a home collection of rare decanters, and a keen curiosity about historic and emerging trends in the industry. His hands-on experience at AB Tech includes producing an Irish-style whiskey aged on maple wood, using homemade kiln-dried chunks from a tree in his own backyard. Ryan is always on the lookout for innovative flavors and is dedicated to exploring the global craft spirit community.“My love and passion for distillates has led me not only to become a lifelong learner and seek the associate’s degree here at AB Tech, but also to find some pretty rare—well, pretty amazing—distilleries in Pennsylvania.” ~Ryan Schreder Today on Consuming the Craft:* Pennsylvania is experiencing a craft spirits renaissance, particularly with rye whiskey, and features innovative distilleries such as Hidden Still Spirits (David E.), Stoll & Wolf, and Bluebird Distilling.* Ryan discovered whiskey aged in unique casks, including those made from Umburana (a South American wood) and rum barrels, which added distinct cinnamon and sweet notes.* Stoll & Wolf’s unaged apple brandy at 107 proof was a standout for its creamy mouthfeel, delicate sweetness, and fresh apple aroma, despite being a clear spirit.* Lancaster Brewing Company, with over 30 years of brewing experience, has recently expanded its repertoire to include distilling, featuring a straight bourbon whiskey finished in its own Wee Heavy ale barrels.* Many Pennsylvania craft distillers also provide top-notch food service, contributing to a full sensory experience.* Ryan’s capstone project involved crafting a traditional Irish whiskey with an innovative maple wood finish using kiln-dried, home-charred local maple.* Upcoming plans for Ryan include a distillery-focused trip to Ireland, with visits to notable locations such as Middleton, Pierce Lyons (located in a historic church), and Kilbeggan, with a focus on tracking down oat-infused single malts, including Drumshanbo.* The importance of glassware in tasting spirits was discussed, as different shapes bring out subtle variations in aroma and flavor.Resources & Distilleries Mentioned:* Hidden Still Spirits (David E.), Hershey, PA* Stoll & Wolf Distillery, Pennsylvania* Lancaster Brewing Company, Lancaster, PA* Bluebird Distilling, Phoenixville, PA* Drumshanbo Single Malt (Ireland)* Laird’s Straight Apple Brandy, bottled in bond (NJ/VA)* Middleton Distillery, Pierce Lyons, Kilbeggan (Ireland)* McConnell Farms (supporter of AB Tech) This episode is brought to you by… McConnell Farms - Taste the Way You Remember. Enjoy homemade ciders and ice cream made from only the best produce on the market.

 In today’s episode, I sat down with my friend Katie, who, after pouring her heart into the brewing industry for over six years, made the difficult yet crucial decision to step away for a much-needed mental health break. Our conv...

In today’s episode, I caught up again with Brent Manning, one of the founders of Riverbend Malt House, to dig into all the big moves happening at his malt operation. We delved into how Riverbend has become the first malt house in the world to gain third-party Regenified regenerative agriculture certification for their Southern Select malt. Brent shared the behind-the-scenes of what it took to achieve that milestone, the meaning and practices behind regenerative ag, and how it’s impacting their farmer partnerships and supply chain transparency. We also took a deep dive into their USDA inspection experience and how rigorous record-keeping is opening doors for industry-wide traceability. Later, Brent geeked out with me on their adventures malting heirloom corns—like Ohio Blue—and how these unique grains are driving new flavors and opportunities for craft brewers and distillers. Brent Manning is a co-founder of Riverbend Malt House, a leader in the craft malt movement. With a background in environmental science and a deep passion for regional agriculture and sustainability, Brent is always driven to push boundaries in grain and malt, from pioneering regenerative certification efforts to experimenting with heirloom corn varieties. His work bridges the gap between farmers, brewers, distillers, and conscious consumers to build a healthier, more transparent, and more flavorful grain supply chain. “We’re the first malt house in the world to get certified [as regenerative]… this is a perfect way to recapture that environmental ethos we started with.” ~Brent Manning Today on Consuming the Craft:·     Riverbend Malt House is now third-party Regenified certified for regenerative agriculture, a global first for a malt house.·     Regenerative agriculture goes beyond organic by focusing on soil health, ecosystem improvement, traceability, and ongoing progress rather than just forbidding inputs.·     Achieving this certification required working closely with growers, adding stringent record-keeping, and full supply chain traceability.·     Many of Riverbend’s practices already meet or exceed the requirements for both regenerative and USDA inspections, thanks to their early roots in organic production.·     USDA inspections at this scale require detailed batch tracking, preventive controls, allergen protocols, and meticulously documented Standard Operating Procedures (SOPs).·     Riverbend continues to experiment with malting unique, heirloom, and heritage corn varieties, such as Bloody Butcher and Ohio Blue, unlocking new flavors for both beer and spirits.·     The team is seeing growing interest from brewers, especially craft distillers, eager to work with regeneratively sourced, flavorful specialty malts and grains.·     Brent’s environmental science background and commitment to data-driven decision-making set Riverbend apart, focusing not just on claims but on actual measurement of soil and ecosystem impacts. Contact for Brent Manning: ·     Website: www.riverbendmalt.com (http://www.riverbendmalt.com)·     Instagram: @riverbendmalt·     Email: info@riverbendmalt.com (mailto:info@riverbendmalt.com) Resources Mentioned: ·     Riverbend Malt House·     Regenified regenerative certification (https://www.regenified.com/ (https://www.regenified.com/))·     USDA Food Safety Preventive Controls for Human Food·     Michigan State University Heirloom Corn Research·     Schoolhouse Farms (Ohio Blue Heirloom Corn) • Maker’s Mark Supply Chain Summit·     Sandhill Kitchen (for the finest chicken sandwich in Asheville!

I enjoyed chatting with the multifaceted Kelly Minnis today on Consuming the Craft. From his intriguing background, which includes diverse experiences in Seattle, Houston, Austin, and Asheville, to his heritage in Kentucky near the Medley distillery...

 I enjoyed sitting down with Dan Hodges from Bridge Farm in today's episode. Our conversation kicked off with an intriguing look into his ambitions for Highland Mushrooms, and a thrilling journey through his extensive experiences...

 In today's episode, I had the pleasure of catching up with Anthony Horger, a former AB Tech program graduate. We dived into his impressive journey from a local brewery job post-graduation to his various roles in distilleries and...

Today, on Consuming the Craft, I had the pleasure of reconnecting with Jeffrey Rickert, a graduate of our program who has shifted his focus from brewing to food safety education. Jeffrey is now actively working to ensure the safety of food and bever...

Today on Consuming the Craft, I sat down with Julian, the founder of Outsider Brewing Company, to discuss his unique perspective on the craft brewery business model. Julian shared his insights on the challenges and drawbacks of pursuing large-scale growth in the industry, advocating instead for smaller, more resilient business models that focus on market development and building strong customer relationships.Co-founder of Outsider, Julian caught the brewing bug at the young age of 17, brewing batches in his basement. From there, he fell in love with beer and brewing and never looked back. After graduating from McGill University in Montreal, Canada, he moved to Vancouver for his first brewing gig. In those years, he learned that brewing is more than just making good beer; it also involves sharing it with others.He eventually moved to North Carolina and became a head brewer at the age of 23. It was during that time he first began dreaming of a way to showcase the beauty of brewing & beer to people. The first iterations of the glass system were born in 2017 and were very small; it was taken on hikes, to parks, and rock-climbing fields. He brewed small batches as hikers & climbers passed by and answered their questions about what the heck he was doing. After this proof of concept, he began working on designing a full-blown commercial glass brewing system, and Outsider Brewing was born."Our tap room is interactive and open to collaborations with other breweries. We have an upcoming collaboration with Noble cider to create a beer mead hybrid, which is really exciting." ~JulianToday on Consuming the Craft:·     Large-scale growth may not be the best aspiration for craft breweries; smaller, resilient business models are more sustainable.·     Educating consumers about the beer-making process and the challenges faced by small-scale breweries is crucial.·     Collaborations with other breweries, such as the upcoming beer mead hybrid with Noble cider, foster innovation and creativity.·     Julian's journey from homebrewing to establishing Outsider Brewing Company showcases the importance of passion and perseverance in the craft.·     The synergy between bartenders and brewers at Outsider Brewing Company creates a unique and interactive experience for customers.·     The tap room serves as a platform to build a community around the craft and share the passion for brewing with others.·     Transparency in the brewing process and the personal connection consumers feel with the product set Outsider Brewing Company apart.·     Outsider Brewing Company's success, despite challenges like bad weather, demonstrates the strength of their community and the appeal of their unique approach. Contact Julian:Outsider Brewing Company (https://outsiderbrewing.beer/) This episode is brought to you by… McConnell Farms - Taste the Way You Remember. Enjoy homemade ciders and ice cream made from only the best produce on the market. Visit the McConnell Farms (http://www.mcconnellfarms.net/) website to learn more about our seasonal inventory and the delicious creations you can make with our homegrown produce. Consuming the Craft Thanks for tuning into this week’s Consuming the Craft Podcast episode, brought to you by AB Tech’s Craft Beverage Institute of the Southeast. If you enjoyed this episode, please subscribe and leave a review wherever you get your podcasts.

Today on Consuming the Craft, I had an insightful conversation with Sarah Stender Delaney, a visionary beverage creator who recently returned from a trip to Rwanda. We explored her plans to work with reusable glass bottles and local fruits, her dedication to building relationships with farmers, and the cultural differences in drink preferences. Sarah also shared her exciting plans to unveil a new product soon and her involvement in sourcing high-quality teas and botanicals from Rwanda.Sarah Stender Delaney is a passionate beverage enthusiast with a keen eye for unique flavors and a commitment to sustainability. Her experience in the industry has led her to recognize the importance of fostering strong relationships with local farmers and understanding the nuances of different markets. With a background in mindful consumption and a dedication to self-care, Sarah brings a fresh perspective to the craft beverage world."Self-care and taking care of others is essential in the bartending and brewery industry, including awareness of potential risks for customers and colleagues." ~Sarah Stender DelaneyToday on Consuming the Craft:·     Aluminum recycling infrastructure is lacking, and Sarah plans to work with reusable glass bottles and local fruits.·     Building relationships with local farmers is essential for sourcing high-quality ingredients.·     Understanding local flavor preferences and cultural differences in drink preferences is crucial for success in different markets.·     Sarah is involved in sourcing high-quality teas and botanicals from Rwanda, including black, green, and white tea from the northern province and herbs from a small farm in the western province.·     The cohort model in education fosters a tight-knit community and support network, with classes building on each other.·     Self-care and taking care of others is vital in the bartending and brewery industry, including awareness of potential risks for customers and colleagues.·     Recognizing potential addiction and unhealthy consumption habits is essential, and addressing them sensitively is crucial.·     Delaying exposure to substances until the brain is fully developed can help prevent addiction tendencies.Contact Sarah Stender Delaney:• Cirilla (Rwandan beverage company) Resources Mentioned:• Quasa (first craft brewery in Rwanda)• McConnell Farms (for carbonation) This episode is brought to you by… McConnell Farms - Taste the Way You Remember. Enjoy homemade ciders and ice cream made from only the best produce on the market. Visit the McConnell Farms (http://www.mcconnellfarms.net/) website to learn more about our seasonal inventory and the delicious creations you can make with our homegrown produce. Consuming the CraftThanks for tuning into this week’s Consuming the Craft Podcast episode, brought to you by AB Tech’s Craft Beverage Institute of the Southeast. If you enjoyed this episode, please subscribe and leave a review wherever you get your podcasts.Apple Podcasts (https://podcasts.apple.com/us/podcast/consuming-the-craft/id1455268247) |