New eatery The Asheville Commissary Kitchen and Pub offers patrons an indoor, full-service dining experience, but sources its food from a rotating cast of food trucks and burgeoning chefs.
Planned for Sunday, July 26, Aloft’s next donation-based rooftop concert features jazzy duo HoveyKat and benefits Asheville Humane Society.
Asheville now boasts the highest number of breweries per capita of any U.S. city. But given the city’s failure to extend mass transit hours even as the number of watering holes increases, some locals fear that Asheville in not only Beer City, it’s DWI City.
Bask is celebrating the first anniversary of debut LP American Hollow with a bespoke beer created by Burial Beer Co., and a set at the Mothlight on Friday, July 25, at 9 p.m.
Oskar Blues Brewery hosted its 2015 Burning Can ExtravaCANza Friday and Saturday, July 17-18, at its REEB Ranch just outside of Hendersonville. Despite some complications with the North Carolina Alcohol Law Enforcement Department, a few thunderstorms and a blistering-hot afternoon sun, brewers, performers and attendees stuck it out and had a ball.
All are welcome to attend the free pop-up craft fair, which the Bywater hosts on its riverside lawn on Saturday, July 18, from 10 a.m. until 2 p.m.
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.
Wicked Weed started with a longtime relationship between two families, combined with creative and practical brewing by brothers Walt and Luke Dickinson, the expertise and wisdom of Rick Guthy, the innovation and insight of his wife, Denise, and the ideas and hard work of their son, Ryan Guthy.
Doughnuts, craft beer, barbecue and now a quiet spot to enjoy a drink: On Monday, July 13, Public School will become the fourth business to open in the remodeled space at 32 Banks Ave.
Dozens of canning breweries from around the country will be at the Friday and Saturday, July 17-18 event; there’s running, paddling, riding and dirt-jumping and live music. Presumably any of those activities can be accompanied by a canned adult beverage.
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.
Each week, Xpress highlights notable WNC crowdsourcing initiatives that may inspire readers to become new faces in the crowd. This week features a Smash Box’s expansion into a brick-and-mortar location, two locals’ efforts to empower citizens of Nepal to build resilient housing and The Village Potters’ new wood kiln project.
North Carolina’s alcohol laws are slowly changing to allow greater freedom for the state’s growing number of brewers, distillers and bar owners. However, despite the progress, local industry advocates say many key concerns remain untouched by recent reforms.
The brewery is rolling out a four-pack of outdoor spaces for visitors to the Mills River Taproom: the Back Porch, Beer Garden, Estate Garden and perhaps most impressively, a 600-person amphitheater.
This year, Independence Day falls on a Saturday, which leaves you with more freedom to explore what this historic day has to offer.
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.
Warner finalized the sale of his Lexington Ave. bar to husband and wife team Khio and Mindy Dinh of Morganton after a serious heath scare cemented his decision to exit the industry. Although he’s divesting his involvement, Warner’s legacy in the local club scene remains significant.
Owner-operated food and drink establishments in the apple capital hope a shift in demographics and perception will widen the culinary spotlight to include Asheville’s surrounding communities.
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.
Brewing beer on a scaled-down system can present a way for homebrewers to take their hobby commercial. The success of a few local nanobreweries has proven that starting out small can open the door for big opportunities.
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.