Consuming the Craft

Rebecca Murphy has a Bachelor's degree in English Language and Literature from Eastern Michigan University, a Master's Degree in Physical Therapy from Western Carolina University, and an Associate in Applied Science from A-B Technical Community College in Brewing, Distillation, and Fermentation. A former Army Engineer, Rebecca has moved on from building and blowing things up to drinking professionally and doing very careful math as Head of Product Development of Two Trees Distilling Co. in Fletcher, NC.

Rebecca joins me to share news on upcoming craft cocktails from Two Trees and why the company chooses to do both a spirit and malt-based product line. We sample a Kernza whiskey while discussing the innovative methods Two Trees uses to age whiskey. Rebecca shares the sustainable practices of the company and the unique properties of the new Kernza grain that is taking the industry by storm. She also reveals the new Moon Chasers that will be hitting shelves soon and her process when developing new products.

This week on Consuming the Craft:

●      New craft beverage products that Two Trees is working on

●      Why Two Trees are doing spirit and malt-based product lines

●      Booze Clues: Kernza Whiskey

●      The innovative ways that Two Trees ages their whiskey

●      How the company is using sustainable practices for their wood aging

●      The unique properties of the new Kernza grain

●      Coming soon: New Moon Chasers

●      The process of developing a new product

Resources Mentioned:

●      CBI035 - The Meandering Path that Leads to Brewing and Being a Female Brewer with Rebecca Murphy

Connect with Rebecca Murphy:

●      Two Trees Distilling Co.

●      Two Trees Distilling Co. on LinkedIn

●      Two Trees Distilling Co. on Instagram

●      Two Trees Distilling Co. on Facebook

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 delicious creations you can make with our homegrown produce.

Consuming the Craft 

Thanks for tuning into this week’s episode of the Consuming the Craft Podcast, 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 | GooglePlay

Be sure to share your favorite episodes on social media to help us reach more craft beverage enthusiasts.

To learn more about AB Tech and the Craft Beer Institute of the Southeast, visit our website.

Max Fann is the Co-Owner and Chairman of Inbox Beverage and a Brewing and Fermentation Program alumni of A-B Tech’s Craft Beverage Institute of the Southeast. After completing the program, Max when on to become a brewer and Wood Cellarman at Wicked Weed Brewery, where he eventually became the Lead Pub Brewer and Research & Brand Development Brewer. With his knowledge from the Craft Beverage Institute and his pursuit of an MBA from LSU, Max wanted to create a faster and easier way to build a beverage production space, and the Inbox Beverage company was born.

Today, Max joins me to share how the program at AB Tech helped him in his career and the many networking opportunities it offers. He reveals the innovative idea behind his new business and how the Inbox Beverage company will help customers set up and produce from their new brewing spaces. He also shares the different options available and how the Inbox Beverage container will help small brewers and craft beverage businesses throughout the industry.

This week on Consuming the Craft:

●      How the program at A-B Technical Institute helped Max achieve success in the industry

●      The many networking opportunities students have access to through the program

●      Booze Clues: Buffalo Trace - Kentucky Bourbon Straight Whiskey

●      The idea behind Inbox Beverage

●      How the company will help customers of Inbox Beverage to produce a quality product

●      The flexibility of the Inbox Beverage product

●      How the Inbox Beverage container will help small brewers

Connect with Max Fann:

●      Inbox Beverage

●      Email: [email protected]

●      Max Fann on LinkedIn

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 delicious creations you can make with our homegrown produce.

Consuming the Craft

Thanks for tuning into this week’s episode of the Consuming the Craft Podcast, 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 | GooglePlay

Be sure to share your favorite episodes on social media to help us reach more craft beverage enthusiasts.

To learn more about AB Tech and the Craft Beer Institute of the Southeast, visit our website.

Kimberly Floyd is Co-Founder and Executive Director for the North Carolina Craft Beverage Museum. She also currently serves as the Site Manager at the Zebulon B Vance Birthplace State Historic Site. She has a Master's degree in Public History with a concentration on Museum Studies from North Carolina State University and a Bachelor’s degree in History from Meredith College. Kimberly has worked in the public history field for over 14 years and is part of the team working to bring the North Carolina Craft Beverage Museum to life. The museum aims to preserve and interpret the state's craft beverage story and how it plays a pivotal role in the community today.

Today, Kimberly joins me to share information on the unique model of the North Carolina Beverage Museum and new exhibits that will be opening soon. She reveals plans for a traveling exhibition and where it will be featured. She also shares her experiences from running a beer workshop at the North Carolina Museums Council conference and how the museum changes the thinking behind artifacts.

This week on Consuming the Craft:

●      The unique model for the North Carolina Craft Beverage Museum

●      New exhibits opening at the museum

●      Plans for a traveling exhibition, how it works, and where it will be seen

●      Kimberly’s passion for history and how she became part of the Craft Beverage Museum

●      A beer workshop that Kimberly led at the North Carolina Museums Council conference

●      How the museum is changing the way people think about craft beverage artifacts

Resources Mentioned:

●      Koi Pond Brewery

●      Goat Island Bottle Shop

Connect with Kimberly Floyd:

●      North Carolina Craft Beverage Museum

●      Email: [email protected]

●      North Carolina Craft Beverage Museum on Instagram

●      North Carolina Craft Beverage Museum on Facebook

●      North Carolina Craft Beverage Museum on Twitter

●      Kimberly Floyd on LinkedIn

Consuming the Craft 

Thanks for tuning into this week’s episode of the Consuming the Craft Podcast, 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 | GooglePlay

Be sure to share your favorite episodes on social media to help us reach more craft beverage enthusiasts.

To learn more about AB Tech and the Craft Beer Institute of the Southeast, visit our website.

John Lyda is a full-time faculty member at AB Tech and is the thumb that grasps the educational hammer in our Brewing, Distillation, and Fermentation program. It’s the first two-year accredited degree in the country that gives students an Associate’s of Applied Science in Distillation and Fermentation. After working at The Highland Brewing Co. for over 20 years, John took his passion and applied it to teaching at the Craft Beverage Institute.

Today, John and I discuss the evolution of the Craft Beverage Institute and how he has been an essential part of directing the curriculum. We explore how interest from international students has added more products to the program and the exciting capstone projects our students have created. We share why a two-year degree is an advantage compared to going straight into the industry and give examples of how our students' careers have benefited. We also explain how the degree covers the business aspects of brewing and the networking opportunities people gain when completing the program.

This week on Consuming the Craft:

● How John has been instrumental in directing the program

● The surprising emergence of Hard Seltzer and its inclusion in the program

● How the CBI degree program is structured

● Why international interest has encouraged diversification of the program curriculum

● The capstone projects students complete

● Booze Clues: Negroni

● Why the CBI two-year degree is an advantage in the beverage industry

● How the training has benefited the careers of past students

● How the program helps put people on the entrepreneurial track

● The networking opportunities students gain when completing the program

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 delicious creations you can make with our homegrown produce.

Consuming the Craft

Thanks for tuning into this week’s episode of the Consuming the Craft Podcast, 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 | GooglePlay

Be sure to share your favorite episodes on social media to help us reach more craft beverage enthusiasts.

To learn more about AB Tech and the Craft Beer Institute of the Southeast, visit our website.

Johnny Knowles is the Head Brewer, Distiller, and jack-of-all-trades at Rye Knot Brewery, Distillery, and Pub. A Craft Beverage Institute alumni, Johnny was an EMT before starting in the industry as a bartender. The brewing bug bit, and he has been working on the production side of the business ever since.

Today, Johnny shares his many roles within the Rye Knot Brewery, Distillery, and Pub. He shares the best things about the AB Tech program, the unique way he found out about it, and the job opportunities in the beverage industry. He shares how a bad bike accident affected him but how it didn’t take away his love of bikes. He also lays out the fantastic range of drinks offered at the Rye Knot Pub and the incredible food on offer to pair perfectly with those drinks.

This week on Consuming the Craft:

● The many hats that Johnny wears at Rye Knot

● How Johnny found out about the program at AB Tech

● What he enjoyed most about the program

● The early drinks that inspired Johnny’s interest in craft brewing

● New elements added to the program since Johnny graduated

● Job opportunities the AB Tech program opens up for participants

● How a severe bike accident affected Johnny but didn’t dampen his love of bikes

● The vast range of beers and spirits available from Rye Knot

● The incredible food served at the Rye Knot Pub

Connect with Johnny Knowles:

● Rye Knot Brewery Distillery and Pub

● Rye Knot Brewery Distillery and Pub on Instagram

● Rye Knot Brewery Distillery on Facebook

● Johnny Knowles on LinkedIn

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 delicious creations you can make with our homegrown produce.

Consuming the Craft

Thanks for tuning into this week’s episode of the Consuming the Craft Podcast, 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 | GooglePlay

Be sure to share your favorite episodes on social media to help us reach more craft beverage enthusiasts.

To learn more about AB Tech and the Craft Beer Institute of the Southeast, visit our website.

I often take on the task of trying exotic spirits, weird and wonderful flavors of craft beer, and new products in the beverage industry. You may be familiar with wheat bourbon, but perhaps less so with wheat whiskey. Today, I try a Kentucky straight wheat whiskey, which is underserved in our industry.

In today’s Booze Bits, I sample Bernheim Original Wheat Whiskey and see how wheat changes the flavor profile. I explore the sensory analysis of the product and how the whiskey would work in mixed drinks. I also share how the whiskey performed in our taste tests against other products and the best way to serve Berheim’s Original Wheat Whiskey.

This week on Consuming the Craft:

●     The ingredients used in Bernheim Original Wheat Whiskey

●     How wheat changes the flavor of whiskey

●     The experience of wheat whiskey on the palate

●     How to use this whiskey in mixed drinks

●     How this wheat whiskey performed in our taste tests against other samples

●     The best ways to serve this whiskey

Resources Mentioned:

●     Bernheim Original Wheat Whiskey

Consuming the Craft

Thanks for tuning into this week’s episode of the Consuming the Craft Podcast, 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 | GooglePlay

Be sure to share your favorite episodes on social media to help us reach more craft beverage enthusiasts.

To learn more about AB Tech and the Craft Beer Institute of the Southeast, visit our website.

Tina Hoffert is an A-B Tech’s Craft Beverage Institute of the Southeast alumni and Brewer at the North Belgian Brewing Company. She holds a Bachelor’s degree in Biology from East Carolina University, and following a career in the pharmaceutical industry, Tina moved into the brewing business. Prior to working with the North Belgian Brewing Company, Tina worked with local craft brewers, Catawba Brewing Company. Currently, she is continuing her booze education at the Heriot-Watt University of Edinburgh, studying for her Master’s degree.

Today, Tina joins me to share her journey from the pharmaceutical industry into the craft brewing business. She reveals the job opportunities that opened up to her after graduating from A-B Tech’s Craft Beverage Institute. We explore the latest hazy spirits trend and how this affects the flavor profiles of the finished products. We discuss the wonder of fortified wines, the following significant trends in craft beer, and what is coming to the ready-to-drink market. We also sample some of McClintock Distilling Co.’s Matchstick Straight Bourbon.

This week on Consuming the Craft:

●      Tina’s journey from the pharmaceutical industry into craft brewing

●      The job opportunities Tina found after completing her education at A-B Tech

●      Booze Clues: McClintock Distilling Co. Matchstick Straight Bourbon

●      The new hazy spirits trend and how it will affect the flavors of the finished product

●      What we believe will be the next big trend in craft beer

●      The wonder of fortified wines

●      What Tina enjoyed about her time at A-B Tech and what can be added to the program

●      The challenges in producing hard seltzers

●      The exciting new products coming to the ready-to-drink market

Connect with Tina Hoffert:

●      New Belgium Brewing Company

●      New Belgium Brewing Company on LinkedIn

●      New Belgium Brewing Company on Instagram

●      New Belgium Brewing Company on Twitter

●      Tina Hoffert on LinkedIn

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 delicious creations you can make with our homegrown produce.

Consuming the Craft

Thanks for tuning into this week’s episode of the Consuming the Craft Podcast, 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 | GooglePlay

Be sure to share your favorite episodes on social media to help us reach more craft beverage enthusiasts.

To learn more about AB Tech and the Craft Beer Institute of the Southeast, visit our website.

A-B Tech’s Craft Beverage Institute of the Southeast alumni, Karen (Kay) Gonzalez, joins me to share her experiences during her month-long trip to Mexico. She reveals the main flavor characteristics of the beers she tried and what she missed about American beer. We discuss why Mexico is one of the leading rum producers and what it’s like to bring diversity to the brewing industry. Kay shares the new recipes she is working on and tips for anyone wanting to start a craft brewing company. And in our Booze Clues segment, Kay and I sample Two Trees Rye Bourbon.

This week on Consuming the Craft:

●      The beers Kay sampled during her month-long trip to Mexico

●      The main characteristics Kay noticed about the beverages she tried

●      Why Mexico is one of the leading producers of rum in the world

●      How Kay’s company is bringing diversity to the brewing industry

●      Booze Clues: Two Trees Rye Bourbon

●      What Kay missed about American beer during her visit

●      The current challenges with Aluminium supply in the brewery industry

●      New recipes that Kay is developing

●      Advice for anyone thinking of starting a craft brewing business

●      Future plans for Kay in the brewing business

Connect with Kay Gonzalez:

●      Oklawaha Brewing Company

●      Oklawaha Brewing Company on Facebook

●      Oklawaha Brewing Company on Instagram

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 delicious creations you can make with our homegrown produce.

Consuming the Craft 

Thanks for tuning into this week’s episode of the Consuming the Craft Podcast, 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 | TuneIn | GooglePlay | Stitcher | Spotify | iHeart

Be sure to share your favorite episodes on social media to help us reach more craft beverage enthusiasts.

To learn more about AB Tech and the Craft Beer Institute of the Southeast, visit our website.

I am often tasked with trying unusual spirits, exotic flavors of craft beer, and new and exciting products in the beverage industry. Today I sample something that those of you in the Chicago area will know very well… and you probably have a love-hate relationship with this particular spirit.

Today, I explore the unusual and distinctive flavor of the bäsk liquor, Jeppson’s Malört. I share the interesting history of the spirit and how it is made. Sampling the flavor palate and unusual fragrance of Jeppson’s Malört, I suggest some possible uses in mixed drinks. I also share how this incredibly bitter spirit is a ‘rite of passage' for Chicago drinkers and how the liquor is seeing a resurgence throughout the US and Europe.

This week on Consuming the Craft:

●     The history behind Jeppson’s Malört

●     How Jeppson’s Malört is made

●     The unusual fragrance of the spirit

●     How Jeppson’s Malört plays on the palate

●     Possible uses for mixed drinks with this spirit

●     The resurgence of Jeppson’s Malört in the market

Resources Mentioned:

●     Jeppson’s Malört

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.

Consuming the Craft

Thanks for tuning into this week’s episode of the Consuming the Craft Podcast, 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 | TuneIn | GooglePlay | Stitcher | Spotify | iHeart

Be sure to share your favorite episodes on social media to help us reach more craft beverage enthusiasts.

To learn more about AB Tech and the Craft Beer Institute of the Southeast, visit our website.

Chad Slagle is the Co-Founder of Two Trees Distilling Co. and Chief Executive Officer of Two Trees Beverage Co. Inc. As a serial entrepreneur, Chad has been an innovator and inventor in the fitness, technology, and beverage industries since 2005. He is the co-inventor of the rapid whiskey aging technology utilized at the Two Trees Distilling Company and has worked as the head of product development for the company since its inception in 2018.

Chad joins me to share the journey of the Two Trees Beverage Company into the ready-to-drink market. He shares insights into perfecting the taste profile of a new hard seltzer and shares what it was like to work with the people on TV show, Moonshiners. He reveals some new products that his team is working on at Two Trees. Chad also shares the plan for rolling out the new product to stores and what the future holds for Two Trees.

This week on Consuming the Craft:

●      The diversification of Two Trees from distillation into the RTD (Ready To Drink) market

●      The process of perfecting the taste of the new hard seltzer

●      Appearing on and working with the people on the Moonshiners TV show

●      New products that the team is working on at Two Trees

●      Booze Clues: Two Trees Bourbon Barrel Aged Seltzer

●      The product rollout plan for the new Two Trees hard seltzer

●      Future plans for the Two Trees Beverage Company

Resources Mentioned:

●      Two Trees Bourbon Barrel Aged Seltzer

Connect with Chad Slagle:

●      Two Trees Distilling Co.

●      Two Trees Distilling Co. on LinkedIn

●      Two Trees Distilling Co. on Instagram

●      Two Trees Distilling Co. on Facebook

●      Chad Slagle on LinkedIn

●      Chad Slagle on Twitter

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 delicious creations you can make with our homegrown produce.

Consuming the Craft

Thanks for tuning into this week’s episode of the Consuming the Craft Podcast, 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 | TuneIn | GooglePlay | Stitcher | Spotify | iHeart

Be sure to share your favorite episodes on social media to help us reach more craft beverage enthusiasts.

To learn more about AB Tech and the Craft Beer Institute of the Southeast, visit our website.