Beer Today, Gone Tomorrow is the one-stop home for Asheville-area beer news. Check back throughout the week for updates and send your own to email@example.com.
Bottle and can releases
- Hi-Wire Brewing debuted two packaged products on Jan. 1. New year-round flagship beer Go Getter Low Calorie IPA (4% ABV), totaling 100 calories per 12-ounce serving, is available exclusively in six-packs of 12-ounce cans, and S’mores Porter (6% ABV) brewed with chocolate, fresh vanilla and cinnamon, is available in six-packs of 12-ounce cans and on draft.
- Old North Premium Lager, a division of Hi-Wire, is also currently available throughout the brewery’s network in six-packs and 12-packs of 12-ounce cans, and individual 16-ounce cans (but not in Hi-Wire taprooms). The beer is brewed with 100% barley.
- **NEW** Burial Beer Co. releases A Modern Ballad of Self-Torture (7.5% ABV), an IPA double dry-hopped with 2019 crop Galaxy, Simcoe and Sabro, and finished with Simcoe Cryo, on Friday, Jan. 10. It will be available in four-packs of 16-ounce cans for $17, and on draft, exclusively at the taproom.
Small-batch beers and ciders
- Highland Brewing Co. is currently pouring Jah Hazy (7% ABV), a New England IPA hopped with Apollo, Centennial, Ekuanot, Mosaic, Citra and Galaxy.
- Guidon Brewing Co. will be serving a cask of Belgian-style Dubbel from its beer engine on Wednesday, Jan. 8.
- Catawba Brewing Co. taps Flying Blades Schwarzbier (4.7% ABV) on Thursday, Jan. 9, at all four of its taprooms.
- UpCountry Brewing Co. celebrates its third anniversary on Saturday, Jan. 11, at its West Asheville and Brevard locations, with the release of Sippin’ on Ginger Juice (4% ABV), a ginger-lime seltzer brewed in collaboration with Devil’s Foot Beverage Co. All UpCountry draft beer is $3 throughout the day and the event also includes specialty gose flavor combinations on tap: Boysenberry-Lavender, Plum-Cinnamon, Pink Guava-Cucumber, Pomegranate-Cardamom, Raspberry and Passion Fruit-Lemon.
- Asheville Brewers Supply‘s next free, monthly all-grain brewing class takes place Saturday, Jan. 11, 1:30-4:30 p.m. Participants will get to see the first stages of the brewing process and discuss more advanced topics, including water chemistry, mash pH, lauter gravity and more. Registration via phone (358-3536) or email (firstname.lastname@example.org) is required by Friday, Jan. 10, for the outdoor event. Bringing a folding chair is recommended.