Brettanomyces, commonly known as “brett” in the brewing community, was traditionally regarded as a wild beer contaminant. But this wild card is beloved by Asheville-area brewers looking to spice up their offerings with unique flavors.
New brewery owners Paul and Sarah Casey implement rebranding and plans for increased production and distribution.
Asheville has bacon to please every palate — even vegetarians
Two women-owned West Asheville eateries offer traditional Salvadoran and Honduran cuisine.
Hickory Nut Gap Farm hosts its inaugural Sausage Festival. Also, Buxton Hall Barbecue hosts a preservation pop up dinner; a traditional foods potluck comes to the West Asheville Community Center; Fill the Plate fundraiser is in full swing at Fresh Market, Marco’s Pizzeria changes its name and Frostbite Ice Cream closes its North Asheville location.
Creative local chefs are going vegan this month with plant-based takes on everything from kung pao chicken to a kheema sandwich.
The high-fat, low-carbohydrate nutrition plan is gaining traction as a weight-loss tactic and a means of coping with certain health issues. Local experts say the diet works well for some but not all.
While the recent passage of SB-155 was widely celebrated, skeptics have wondered just how much stimulus two hours of morning alcohol sales would provide for an already booming industry.
A last-minute decision to check out Chimney Rock during a weekend visit to Asheville resulted in a big move for John and Megan Medina.
The fifth annual event provides an opportunity to reflect on the local cider industry — one that’s grown to the extent that new types of business models and specialty stores have emerged alongside national and state associations, helping established and new producers better educate consumers and grow their brands.
After the sudden departure of chef Justin Burdett earlier this month, the nationally recognized downtown restaurant will undergo a few modifications to its original concept.
This year’s festival expands onto Depot Street, adding tea vendors, yoga, cupping sessions and more.
From Asheville to Sylva to Pisgah Forest, area brewery owners make the most of the natural and man-made scenery on their properties.
The Church of the Advocate celebrates 20 years of service in Asheville. Also in this week’s food news: a beer and pie pairing with Twin Leaf Brewery and Whisk AVL, Real Food Revolution Dinner 2, wine dinner at Chestnut with Mountain Brook Vineyards and PRIDE Family Picnic.
The new Charlotte Street yeast-production and testing facility will open a fermentation-focused restaurant and taproom this fall.
Root Bottom Farm will host its second Pedal to Plate event on Sunday, Sept. 17. Also this week: Coffee for Champions campaign returns, North Asheville Food Truck Festival comes to town, Ole Shakey’s Getaway hosts Pig Out Luau and more.
Brewgrass returns for its 21st year, Burial hosts its next-to-last Moonlit Art Market, Fonta Flora brings Oktoberfest and more local beer news.
Although Western North Carolina’s craft brewing industry has grown exponentially in the last decade, DWI arrests have decreased significantly.
African and Caribbean flavors return to Pack Square Park during the Goombay Festival. Also: Catawba Brewing hosts Grill & Chill; Olivette Riverside Community and Farm hold a benefit dinner for Asheville GreenWorks; The Hop Ice Cream raises money for and awareness of multiple sclerosis; and plenty more.