Of the four key ingredients necessary to make beer, malted grain has long been the unsung hero. While brewers and consumers alike can be swayed by the sex appeal of a new hops variety or a particularly interesting yeast strain, attention to malt has arguably been a tertiary concern. That state of affairs is changing […]
A new partnership introduces locally grown and malted barley to Asheville’s craft beer scene.
The second in a two-part series on barrel aging heads east to Catawba County and visits a couple of neighborhood cellars to explore how Asheville area brewers are using oak and spirit vessels.
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.