All Episodes
Russ Robertson on Blending Experience and Innovation in Highland Brewing’s Operations
In today's episode, I welcomed Russ Robertson, Brewery Operations Director at Highland Brewing Company in Asheville, North Carolina. We explored Russ’s journey from his early influ...
Pouring for a Purpose - Whiskey, Education, and Giving Back with Carey Harnash
In today’s episode, I sat down with Carey Harnash, the driving force behind the Western North Carolina Whiskey Festival. We explored his journey from whiskey enthusiast to founder ...
Walter Rapetski, and the Search for Dad Strength Beer, Jazz Cabbage, and the Perfect Garnish
Today, on Consuming the Craft, I welcome the living legend of hospitality himself, Walter Rapenski, for an in-depth look at the fast-evolving beverage and hospitality landscape. To...
From Peach Farms to Peated Whiskey, Adam Bachman’s Legal Adventures in Booze
Today on Consuming the Craft, I welcomed Adam Bachman, the head production distiller and manager at The Chemist. We dove deep into the craft of distilling, from Adam’s 11+ years of...
Exploring Peachwood-Smoked Single Malt and Rare Genever with Charlie Stanley of Oak & Grist Distillery
Today on Consuming the Craft, I welcome back Charlie Stanley from Oak and Grist Distilling Company in Black Mountain, North Carolina. We dive deep into the journey of a small craft...
Exploring Port City’s Lager Series and Brewer’s Cut Beers with Jesse Phillips
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 ...
The Art of Smoking Malts and Developing Unique Grains with Brian Simpson
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’...
Food Safety Modernization Act and the Rise of Regulated Edibles with Chris Reedy of NC BioNetwork
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 ...
Blood, Sweat, Cheers - How to Donate Like a Pro with Charlie Frisch of the Red Cross
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 rea...
Exploring Craft, Catastrophes, and Comebacks with Greg Hill of Urban Orchard Cidery
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 w...
Harvest Hustle and Deer Defense at Addison Farms with Jeff Frisbee
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 cau...
Dan Rowe Explores Yeehaw’s Evolution, Craft Beer Challenges and New Frontiers
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...
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