919 Beer

Lauren Brownlow is in for Joe Ovies this week with Adam Eshbaugh and Wayne Holt, as they sit down and talk to Botanist and Barrel's Kether Smith, Deric McGuffey and Jon Simpson. Smith and McGuffey both have culinary roots and they talk about their unique process to make ciders, wines and sours as Orange County's first winery and cidery. Then, the group also tackles the Untappd beer festival in Charlotte and what went wrong.

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Lauren Brownlow is in for Joe Ovies this week with Adam Eshbaugh and Wayne Holt, as they sit down and talk to Botanist and Barrel's Kether Smith, Deric McGuffey and Jon Simpson. Smith and McGuffey both have culinary roots and they talk about their unique process to make ciders, wines and sours as Orange County's first winery and cidery. Then, the group also tackles the Untappd beer festival in Charlotte and what went wrong.

The 919 Beer Podcast comes off the road, after a four week tour in conjunction with NC Beer Month.  Wayne Holt also returns to co-host with Joe Ovies and Adam Eshbaugh.  This week’s guest is Chris Creech, owner and head of brewing operations of the Glass Jug Beer Lab. 

The three recipes featured this week include Durham 150, a collaboration between Glass Jug and the Durham Distillery to celebrate Durham’s 150th birthday.  This is a Belgian Witbier crossed with gin botanicals.  Next is a lemony selection from their Dry Hopped Pi Kettle Sour Series,  and finally, Barley Wine is Leif, an English-style barley wine aged in rum barrels, bourbon barrels and apple brandy barrels.  The mix is then reblended to add a liquoring flavor.

Chris also explained how brewing a flavoring in barrels requires extra care and how it can affect the flavoring of the brew.

 

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The 919 Beer Podcast comes off the road, after a four week tour in conjunction with NC Beer Month.  Wayne Holt also returns to co-host with Joe Ovies and Adam Eshbaugh.  This week’s guest is Chris Creech, owner and head of brewing operations of the Glass Jug Beer Lab. 

The three recipes featured this week include Durham 150, a collaboration between Glass Jug and the Durham Distillery to celebrate Durham’s 150th birthday.  This is a Belgian Witbier crossed with gin botanicals.  Next is a lemony selection from their Dry Hopped Pi Kettle Sour Series,  and finally, Barley Wine is Leif, an English-style barley wine aged in rum barrels, bourbon barrels and apple brandy barrels.  The mix is then reblended to add a liquoring flavor.

Chris also explained how brewing a flavoring in barrels requires extra care and how it can affect the flavoring of the brew.

 

Adam Eshbaugh and Joe Ovies close out NC Beer Month with a trip to Vicious Fishes Tap and Kitchen in Fuquay-Varina. Owner and co-founder Ken O'Berry and Executive Chef Ryan Miller treated Joe and Adam to an assembly line of local foods paired with the Vicious Fishes brews that preview their line of light summer beers.

To begin with, oysters, paired with the UltraLight Reel Light Lager, then moving to a grilled Romaine salad and Red Sea Glass, one line of wheat beers infused with fruits (berries, oranges and peaches to name a few) to give the beer a color reminiscent of sea glass found on a beach. The main course was the Italian Sausage Burger along with Lamb Shank Tacos (with accoutrements), partnered with the "Octopils" Pilsner. Then, for desert, a multi-layered chocolate cheesecake, topped with banana bread and candid walnuts, and a Mooncusser Imperial Stout.

O'Berry and Miller believe the food best food, paired with the best beers bring out the best in each other.

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Adam Eshbaugh and Joe Ovies close out NC Beer Month with a trip to Vicious Fishes Tap and Kitchen in Fuquay-Varina. Owner and co-founder Ken O'Berry and Executive Chef Ryan Miller treated Joe and Adam to an assembly line of local foods paired with the Vicious Fishes brews that preview their line of light summer beers.

To begin with, oysters, paired with the UltraLight Reel Light Lager, then moving to a grilled Romaine salad and Red Sea Glass, one line of wheat beers infused with fruits (berries, oranges and peaches to name a few) to give the beer a color reminiscent of sea glass found on a beach. The main course was the Italian Sausage Burger along with Lamb Shank Tacos (with accoutrements), partnered with the "Octopils" Pilsner. Then, for desert, a multi-layered chocolate cheesecake, topped with banana bread and candid walnuts, and a Mooncusser Imperial Stout.

O'Berry and Miller believe the food best food, paired with the best beers bring out the best in each other.

This week's 919 Beer Podcast originates on the road again, this time from Fuquay-Varina's Aviator Tap House. Adam Eshbaugh and Joe Ovies are joined for the hour by Aviator founder Mark Doble. Mark has used a brewery, started as a hobby in an airplane hangar (acquired through a divorce) to bring new life to the town of Fuquay. Mark brings Joe and Adam up to date on his newest business ventures, a newer, larger brewery, a beer garden and a pizzeria, to join his taproom, smokehouse and bottle shop.

Mark also introduces his newest recipes, The Haze is Strong, a New England IPA, and Straw Breeze, a sour beer infused with local strawberries. Straw Breeze will be the first of a new line of beers, incorporating fruit and nut flavors, using a new flavor infusion process.

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This week's 919 Beer Podcast originates on the road again, this time from Fuquay-Varina's Aviator Tap House. Adam Eshbaugh and Joe Ovies are joined for the hour by Aviator founder Mark Doble. Mark has used a brewery, started as a hobby in an airplane hangar (acquired through a divorce) to bring new life to the town of Fuquay. Mark brings Joe and Adam up to date on his newest business ventures, a newer, larger brewery, a beer garden and a pizzeria, to join his taproom, smokehouse and bottle shop.

Mark also introduces his newest recipes, The Haze is Strong, a New England IPA, and Straw Breeze, a sour beer infused with local strawberries. Straw Breeze will be the first of a new line of beers, incorporating fruit and nut flavors, using a new flavor infusion process.

Joe Ovies, Adam Eshbaugh, and Wayne Holt host this week's program from Lonerider Brewery, across from the Angus Barn on Highway 70 in Raleigh. Joe talks about being in Minneapolis for the Final Four, taking a tour of Prince's estate, and some of the craft beer he sampled.

Then, they interviewed Galen Smith, Head Brewer for Lonerider Brewing Company; Paul Breeding, Lonerider Sales Manager and Operations Manager; and Sumit Vohra, CEO and Chief Drinking Officer at Lonerider Brewing Company.

Lonerider is the home of Sweet Josie Brown Ale, and Deadeye Jack, a Seasonal Porter.

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Joe Ovies, Adam Eshbaugh, and Wayne Holt host this week's program from Lonerider Brewery, across from the Angus Barn on Highway 70 in Raleigh. Joe talks about being in Minneapolis for the Final Four, taking a tour of Prince's estate, and some of the craft beer he sampled.

Then, they interviewed Galen Smith, Head Brewer for Lonerider Brewing Company; Paul Breeding, Lonerider Sales Manager and Operations Manager; and Sumit Vohra, CEO and Chief Drinking Officer at Lonerider Brewing Company.

Lonerider is the home of Sweet Josie Brown Ale, and Deadeye Jack, a Seasonal Porter.