A year after opening their highly anticipated Charlotte Street restaurant, chefs Patrick O’Cain and Chris Hathcock talk about how Asheville received their adventurous brand of Asian cuisine and how their menu has evolved.
Back of House is a new monthly column from former Xpress Beer Scout writer Thom O’Hearn profiling local chefs and brewers.
Billed as “a celebration of agriculture benefiting Carolina Farm Stewardship Association,” Burial Beer’s Four Farms event matched four breweries that focus on farmhouse ales with four chefs passionate about local food and seasonal ingredients.
Whether it’s fine dining, chocolate pairings, barbecue or curry, Catawba’s new initiatives aim to show beer’s versatility with food.
Soon Sierra Nevada won’t be the only brewery in the Arden area. Now the Mills River Brewery is just a craft beer bar and deli, but the opening of its new microbrewery is right around the corner.
Two up-and-coming cidermakers are preparing to open local taprooms.
Hi-Wire Brewing Co. has only been open downtown for two years, but the company’s second (and significantly larger facility) is already set to come online in Biltmore Village.
Catawba Brewing Co. and the French Broad Chocolate Lounge have teamed up for chocolate and beer pairings before. Now they’re about to do it again. And again and again.
With its soon-to-be-released Warrior series, Highland Brewing Co. hopes creativity will be the word that springs to mind when people think of the landmark brewery’s beers.
Local homebrewers have something to look forward to with the inaugural Asheville Homebrewers Conference set to happen in August. Also, take a look at one Asheville homebrewer’s award-winning white muscadine pale ale.
Fonta Flora Brewery’s Todd Boera has made it his mission to brew with local ingredients. He’s one of the biggest advocates for using Riverbend Malt House’s barley, wheat and rye. He also forages for special additions to his beers. So it’s not surprising that the brewery’s festival, State of Origin, shares the same theme.
It’s a long, beer-loaded week, with a three-day round of festivals the first weekend. Here are a few highlights.
Asheville’s reputation as a beer destination is chiefly due to the high-quality ales and lagers produced here. But something else is clearly going on as well: Our breweries, by and large, have a knack for branding.
Karnowski is leaving the red-hot Slope to build a brewery of his own with his wife, Gabe, in Weaverville. “My brewery will be in a cool old firehouse right behind Main Street [at 8 Merchant Alley],” says Karnowski. “It will be fun to bring it back to life.”
New Belgium Brewing Co. debuts its new Asheville distribution center this week. The facility, located in Enka Center, is 141,000 square feet. In practical terms, it will hold a total of 12 million bottles and cans, 50,000 kegs of beer, 45,000 empty kegs and 300 tons of cardboard for raw materials.
The taps are flowing at Tasty Beverage Co., and saisons are in season at Burial Beer Co.’s Sharpen the Blades festival.
Most new breweries want to talk about their beer. But for Joe Dinan and Lisa McDonald, the team behind Sanctuary Brewing, it’s all about something else: the animals.
Highland is celebrating its mascot, Scotty, as he turns 21. After all, the brewery says, he’s finally old enough to drink beer.
Spring is a time for new beginnings, so it’s fitting that Catawba Brewing Co. is kicking off the season by embarking on the next stage of the company’s future in Asheville.
Hi-Wire Brewing Co. just officially announced its second location. The brewery will build a 26,000-square-foot production facility at 2 Huntsman Place. The address may sound unfamiliar, but it’s on the edge of Biltmore Village.
Catawba Brewing is putting the final touches on its South Slope brewery and tasting room. The space, which is next door to Vortex Donuts at 32 Banks Ave., is about 5,400 square feet.