Asheville’s first sour program brings back its prized barrel-aged, fruit-forward blonde ale on July 21.
Through their design strategies, menus and aesthetic themes, local eateries contribute to and define the city’s distinct food scene.
Representatives from Ginger’s Revenge, New Belgium, Highland and Homeplace discuss their individual taprooms’ styles.
Citrus, bitters, hibiscus and more figure in these bright, refreshing drinks that can easily be made at home.
Burial Beer Co. joins forces with Cucina 24 chef Brian Canipelli. Also: Spruce Pine BBQ & Bluegrass Festival returns; Folkmoot pairs with Blind Pig Supper Club; TreeRock Social Cider House holds its inaugural Cookie-Chill-Off and plenty more Asheville food news.
Wedge turns 10, Catawba releases a DIPA inspired by the Pritchard Park Drum Circle and more local beer news.
Asheville’s newest brewery opens July 13 at 155 Thompson St.
New Belgium’s Hemperor is Asheville’s most widely-available hemp beer, but isn’t the first to emerge from the local brewing scene.
Kala Brooks of Top of the Monk and Chall Gray of Little Jumbo share a wee dram of knowledge about the pride of Scotland.
**UPDATED JULY 12** Highland releases the first beer from its barrel program, Tasty Beverage hosts an Allagash Wild Beer Roundup and more local beer news.
Asheville-based author and chef Meredith Leigh leads a workshop on cooking with fats. Also: Bites & Brews Food Truck Festival rolls into the Asheville Outlets; Sow True Seed hosts a free fermentation class; A Midsummer Wine Dinner comes to The Prince Anne Hotel; and The Chemist opens on Coxe Avenue.
With the resignation of Kendra Penland, Mike Rangel will serve as interim executive director of the Asheville Brewers Alliance.
Programs at A-B Tech and Blue Ridge diversify their offerings to keep pace with WNC’s growing craft alcohol industry.
For many Western North Carolina chefs, having control of a menu offers a means of honoring family history and celebrating culinary heritage.
From Japanese kakigori to Filipino halo-halo, Asheville is serving some chilly summer treats that venture far beyond a scoop of vanilla.
On Sunday, July 8, The Block Off Biltmore will host The Great North Carolina Vegan Barbecue Cookoff. Also: La Guinguette offers an American Wine Dinner; AUX Bar (On Fire) Guest Chef series continues; Macaron & Mimosa Flights; The Blind Pig presents: Pop Sugar; and a wine dinner with Bibiana González Rave
**UPDATED JULY 6** Burial celebrates Independence Day with Other Half, Creature Comforts and J Wakefield, Oskar Blues releases four new Barn Burner beers and more local beer news.
Hi-Wire co-founder Chris Frosaker hopes to open the brewery’s Durham Fun Zone by October.
After establishing themselves over a two-year period, the pair of neighborhood breweries are making significant moves to grow their businesses.
Local butchers and chefs have weighed in with some meaty ideas — and several plant-based ones, as well — for taking your summer grill game up a notch.
TreeRock Social Cider House and Ivory Road Cafe & Kitchen team up for an afternoon of sweets and drinks. Also: Dobra Tea Black Mountain announces closing date, Shrimp at the Farm returns, local breweries fight food insecurity through Hops for Hunger, The Fresh Market adds to its Local Program and Cúrate makes the list of America’s 100 Best Wine Restaurants of 2018.