Consuming the Craft

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 impressive reach across Tennessee, South Carolina, and beyond. Dan walks us through the complexities of scaling up production, adapting to fast-changing markets and regulations, and the behind-the-scenes work of launching high-profile collaborations like the Vols Lager with the University of Tennessee. We also explore how the brewery stays competitive through innovation—ranging from commissioning a state-of-the-art canning line to experimenting with non-alcoholic, CBD, and THC-infused beverages. Dan shares about his new venture into teaching at ETSU, where he’s helping mentor the next generation of brewers, and sheds light on Yeehaw’s upcoming projects, including a new Myrtle Beach taproom and an expanded presence in Virginia.

Dan Rowe is an accomplished brewer with over a decade of experience across several prominent breweries in the Southeast. Now the head brewer at Yeehaw Brewing Company, Dan oversees operations at their bustling Johnson City facility and coordinates distribution throughout the region. His expertise spans from recipe development and quality control to implementing new technology and expanding production capacity. Passionate about education and giving back to the industry, Dan also serves as an instructor at East Tennessee State University, sharing his knowledge with future beverage professionals.

"It's an ever-changing landscape, and beer’s not dead—there’s just more options and flavors now than ever before." ~Dan Rowe

Today on Consuming the Craft:

·     Yeehaw Brewing is celebrating its 10th anniversary and is rapidly expanding, recently increasing its distribution footprint into South Carolina, Virginia, and potentially Alabama.

·     Coordinating distribution and production across several states involves complicated logistics, especially with the different alcohol laws and paperwork from state to state.

·     The brewery recently upgraded to a 12-head rotary canning line, dramatically increasing efficiency and packaging quality, allowing for record-setting production days.

·     The Vols Lager, Yeehaw’s collaboration with the University of Tennessee, quickly became the company’s largest production undertaking, driving big growth and brand recognition.

·     Yeehaw is experimenting with low-dose, nano-emulsified THC and CBD seltzers, navigating the tricky regulatory, quality assurance, and consumer education challenges that come with new beverage categories.

·     Dan Rowe is playing an active role in brewing education, teaching at ETSU, and facilitating partnerships for student training in real-world brewing and distillation environments.

·     New outlets for Yeehaw are on the horizon, including a taproom in Myrtle Beach (partnered with Ole Smoky Moonshine) and a possible additional Tennessee location.

·     Maintaining high quality, streamlining recipes, and keeping grocery-friendly beers on shelves are central to Yeehaw’s strategy for sustainable growth.

Contact Dan Rowe:

·     Yeehaw Brewing Company: https://www.yeehawbrewing.com/

·     ETSU Brewing & Distillation Studies: https://www.etsu.edu/

Resources Mentioned:

·     Yeehaw Brewing Company and its new rotary canning line

·     Vols Lager, brewed in partnership with the University of Tennessee

·     East Tennessee State University Brewing and Distillation program

·     Tennessee Hills Brewstillery

·     Laird’s Apple Brandy (Distillery Permit #1)

·     Tennessee Stud Hard Cider

·     Old Smoky Moonshine

·     Broadway at the Beach (future Myrtle Beach taproom location)

·     McConnell Farms

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 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 | 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.

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

Riverbend Malt House (barley malting and terroir project)

Sierra Nevada Brewing Company

Beer City Bouquets (Seth’s floral side business)

McConnell Farms (sponsor mentioned)

Connect with Seth Hewitt:

Sierra Nevada Brewing Company

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 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 | 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.

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 ebb and flow of trends in the craft beer scene, and how Green Man keeps pivoting and thriving even as the industry gets more crowded and competitive. From war stories about hay-infused brews and pumpkin beers arriving way before the harvest, to the real-world logistics of steering a brewery battleship in the wake of ever-shifting consumer preferences, this conversation was packed with insight, laughs, and a couple of surprise bottles (including some soju in a plastic liter bottle). We explored everything from experimental IPAs to the comforting return of classic ESBs and sessionable lagers, not to mention what it will take to bring Asheville’s South Slope back to full vibrancy.

Joe Summers has nearly two decades of experience in the beverage industry, steering Green Man Brewing through thick and thin as Managing Director. Matt Peyton, whose background is in civil and environmental engineering, has spent almost every waking moment of the last twelve years climbing from delivery driver all the way up to Director of Brewing. Both are passionate advocates for beer brewed with balance, intention, and a healthy respect for tradition—even as they chase after the occasional trend or wacky adjunct.

"Brewery is not an F1 car, it's a battleship. And it takes a long time to turn it and move it in a direction." ~Matt Peyton

Today on Consuming the Craft:

·     Trends in the craft beer industry are cyclical; legacy beer styles, such as ESB, IPA, and Porter, are making a comeback as trends shift from fads to classics.

·     Steering a brewery toward a new trend requires years of planning, from label approval to production schedules; you can’t just pivot overnight.

·     The “haze craze” and IPA experimentation are still very much alive, but there’s growing consumer interest in sessionable, lower-ABV beers and clean lagers.

·     Legacy brands, dependable classics consumers know and trust, help breweries stay resilient when distributors prioritize trendier items like hard seltzers.

·     Economic uncertainty means more people are reaching for tried-and-true classic beers, rather than taking a chance on expensive new releases.

·     The Asheville craft scene is recovering after a tough year, and both breweries and locals are eager to welcome back visitors and celebrate a return to normal.

·     Experimentation isn’t dead, surprise tastings during the conversation included a robust Armagnac and a surprisingly smooth (and subtle) Korean soju.

·     Food, beer, and community remain at the heart of what breweries like Green Man do, whether its chili made with porter or a scotch egg and a pint at Jack the Wood.

Contact Green Man Brewing Company:

Website: https://www.greenmanbrewery.com/

Locations: 27 Buxton Ave, Asheville, NC (plus additional taproom info online)

Resources Mentioned:

Green Man Brewing Company beers: ESB, Porter, Damn Fine Pilsner (currently on draft)

East Village Grill (offering Green Man’s “Easy Drinking Pills”)

Sierra Nevada Brewing (new pilsner noted for excellence)

McConnell Farms

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 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 | 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.

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 look at how education, especially at the community college level, has evolved in response to hurricanes, pandemics, technological disruptions, and shifting attitudes about the value of a college credential. Our conversation ranged from the challenges of outdated bureaucracy and the importance of hands-on education to the ever-growing need to align what we teach with what employers and students actually want, including industry certifications, apprenticeships, and practical experience. We also dug into the boom in the craft beverage industry—including non-alcoholic and specialty drinks—and what the changing tastes and job market mean for our students and programs. And, as always, there was time for a thoughtful toast, a few laughs, and some great Scotch.

Dr. John Gossett has dedicated nearly forty years to advancing education, with a career that began in the classroom and led him through the ranks to his current role as president of AB Tech. He is recognized for championing hands-on learning, building resilient and student-focused pathways, and forging deep connections with local employers to ensure education is relevant and impactful. His vision centers on community colleges as engines for transformation—not just academic but personal and regional—and he remains committed to making education more accessible, modern, and in tune with our rapidly changing world.

"You're not gonna find AI coming in and fixing your plumbing, rewiring your house."

Today on Consuming the Craft:

·     The future of community colleges depends on adaptability, aligning programs with the actual needs of industries and students, and being open to new models of credentialing, such as the certificates offered by technology companies.

·     Hands-on, skilled trades remain stable and lucrative career paths, with the added benefit of being relatively resilient to automation and artificial intelligence.

·     AB Tech continues to break down the outdated stigma around community colleges, showing that its graduates go on to meaningful, high-paying local jobs and leadership roles.

·     Bureaucracy and red tape—from excessive paperwork to inflexible credential rules—are real barriers that educators must address to better serve tomorrow's students.

·     Apprenticeships and partnerships with industry are crucial, as they provide students with practical experience, foster employee loyalty, and strengthen the regional workforce.

·     The craft beverage field is evolving rapidly, with a growing interest in non-alcoholic products, seltzers, CBD/THC-infused drinks, and specialty teas, expanding the range of skills the college must teach.

·     Data-driven, personalized student pathways—using insights similar to online retailers—could revolutionize how students find, select, and complete their educational journeys.

·     Education must emphasize both practical, work-ready skills and the soft skills of communication, critical thinking, and adapting to change, especially in a post-pandemic world.

·      

Contact for Dr. John Gossett:

Email: [email protected]

Asheville Buncombe Technical Community College: abtech.edu

Resources Mentioned:

Craft Beverage Institute of the Southeast at AB Tech

McConnell Farms

UC Davis (brewing and beverage science)

Siebel Institute

Western Governors University

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 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 | 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.

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 [email protected]. 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!

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 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 | 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.

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. 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 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 | 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.

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 conversation dove deep into the realities of industry burnout, the importance of honoring personal boundaries, and the ongoing challenges craft beverage professionals face, especially after endurance-testing events like hurricanes and a pandemic. We talked openly about how critical it is to acknowledge trauma, respect the need for rest, and how underestimated the impact of emotional and physical exhaustion can be on both product and people.

Katie’s journey is marked by resilience and a passion for continuous learning. Having started in a small three-barrel brewery and helped expand operations to a fifteen-barrel system, Katie’s expertise spans from hands-on brewing to team management under some of the most challenging circumstances. Her perspective is shaped by navigating industry pressures and personal growth, making her story both relatable and inspirational to others in the craft beverage space who may face similar obstacles.

“You can’t pour from an empty cup.” ~Puff

Today on Consuming the Craft:

·     Mental health now has a rightful place in industry conversations and should never be ignored or minimized.

·     Long-term industry burnout often requires more than a brief break; true recovery sometimes means stepping away and taking a reset.

·     Industry growth can lead to exponential increases in responsibility and stress, particularly for small teams.

·     Coping strategies, such as self-medicating, can harm both individuals and the quality of the product.

·     Rest should be intentional—put work aside completely and avoid “checking in” during time off to fully recharge.

·     Finding healthy ways to decompress—whether through nature, downtime, or relaxing digital activities—is essential.

·     It’s essential not to let external factors, such as financial constraints or guilt, prevent you from taking the necessary time for yourself.

·     If you’re struggling or feeling isolated, seek support—there are both free and industry-specific resources available, including virtual options.

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 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 | 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.

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

·     Instagram: @riverbendmalt

·     Email: [email protected]

Resources Mentioned:

·     Riverbend Malt House

·     Regenified regenerative certification (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!)

·     Seal Box (Direct-to-Consumer Craft Spirits)

·     McConnell Farms (sponsor)

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 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 | 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 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, we explore various topics that highlight Kelly's unique journey through life. We delve into how his upbringing near distilleries and his career as a prolific musician have influenced his appreciation for craft beverages, particularly his evolution toward enjoying more complex flavors. Working in the culinary department at AB Tech, Kelly brings a distinct perspective, blending his love for flavor with his musical creativity.

Kelly Minnis, an international man of mystery, has a vibrant professional history, including working at Texas A&M and living in multiple cities across the United States. As a passionate musician, Kelly has been part of various bands and boasts extensive experience with different music styles. His role at AB Tech in the culinary department enables him to channel his passion for flavors and creativity, much like in his musical pursuits. Co-owner of the Sinkhole Texas record label, Kelly continues exploring his love for music while sharing his insights into craft beverages.

"People can ruin a hobby by making it a career really quickly." ~Kelly Minnis

Today on Consuming the Craft:

·      Kelly Minnis has an international background that influences his unique perspective on flavors.

·      He grew up near the Medley distillery in Kentucky and continues to appreciate craft beverages.

·      While not a big drinker early on, his introduction to Guinness opened the door to exploring unique beers.

·      Kelly works in the culinary department at AB Tech, where he combines his love for flavor with his musical background.

·      He has been part of over three dozen bands, offering a wealth of experience in musical creativity and collaboration.

·      Kelly owns a record label called Sinkhole Texas, further manifesting his dedication to music.

·      His approach to teaching incorporates innovative methods like recording lectures to aid student learning.

·      Kelly emphasizes the importance of not turning a passionate hobby into a burdensome career.

Resources Mentioned:

·      McConnell Farms

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 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 | 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 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 from military flight instruction to apple cultivation in Arizona. Dan's story of buying a 150-acre farm in North Carolina and transforming it into a multifaceted agricultural haven is inspiring.

Dan Hodges has an impressive background that ranges from finance to flying F16s for the military as an instructor. His journey into agriculture began in Arizona, where he planted vineyards in an attempt to create fine wines. This eventually led him and his family east to the lush landscapes of North Carolina. At Bridge Farm, Dan is leading efforts in diverse offerings, including mushroom cultivation, cider production, and even truffle cultivation. His forward-thinking approach lays the foundation for a comprehensive craft venture that harmonizes nature’s offerings.

"What you're basically building is a booze playground with sandwiches." ~ Puff

Today on Consuming the Craft:

·     Bridge Farm's mushroom operation aims to produce 90 tons a month, establishing itself as a major player in the exotic mushroom market.

·     Dan's journey from military to agriculture highlights his visionary leap into farming.

·     Bridge Farm plans to support a cidery, distillery, and mushroom cultivation under its extensive agricultural model.

·     The farm is designed to be a destination location featuring hiking, mountain biking, and family-friendly activities.

·     Truffle cultivation is part of the farm's diversified agriculture strategy, potentially leading to the largest truffle production in North America.

·     Dan collaborates with renowned experts to maximize the efficiency and quality of each agricultural venture on the farm.

·     Double-sided operations are enhanced through on-site cidery, winery, and distillery production facilities.

·     Including an educational center at Highland Mushrooms offers visitors firsthand insights into mushroom farming.

Contact Dan:

Bridge Farm

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

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