craft beer Archives - Page 3 of 12

Catawba Brewing Co. to purchase Palmetto Brewing Company of Charleston

November 13, 2017 Comments Off on Catawba Brewing Co. to purchase Palmetto Brewing Company of Charleston

Catawba Brewing Co. of Morganton, NC (Catawba) and Palmetto Brewing Company of Charleston SC (Palmetto) are excited to announce the two companies are being joined into a single entity. Catawba intends to finalize the purchase of Palmetto by the end of 2017 with the Pyatt family retaining 100% ownership.

November 2017 Beer Releases from Hi-Wire Brewing

November 6, 2017 Comments Off on November 2017 Beer Releases from Hi-Wire Brewing

Hi-Wire Brewing will be releasing four speciality beers in November. Customers can expect one beer from their Sour & Wild Ale program, and three variants of an old fan favorite.

Portland’s Bazi Bierbrasserie Joins Thirsty Monk Family

November 6, 2017 Comments Off on Portland’s Bazi Bierbrasserie Joins Thirsty Monk Family

Bazi Bierbrasserie (1522 SE 32nd Avenue), Portland’s premiere Belgian and European beer bar announced today its plan to join the Thirsty Monk, Inc. family of breweries and pubs.

Hail Cassius Neptune 9/8 at Pisgah Brewing

September 3, 2017 Comments Off on Hail Cassius Neptune 9/8 at Pisgah Brewing

Hail Cassius Neptune is a "psychedelic soul" powerhouse that fuses art rock with R&B into a unique sound channeling Erykah Badu and Hiatus Kaiyote. Fronted by Kylie Jo and Wilson Stern, their music weaves a danceable tapestry for the mind, body & soul. The band has been compared to acts across the gamut from The Mars Volta and Primus to Frank Zappa and D'Angelo. Kylie Jo's powerful vocals bring together Lauryn Hill's sense of soul with Fiona Apple's sense of humor. As a Southeast band on the rise, H!CN has shared the stage with Papadosio, Beats Antique, and Consider the Source.

Catawba Brewing Announces New Festbier Specialty Release

July 19, 2017 Comments Off on Catawba Brewing Announces New Festbier Specialty Release

Catawba’s Festbier surfaced at Gauley Fest 2016, a fall festival famous among paddlers as American Whitewater’s biggest fundraiser for river conservation nationwide. Brewed in their Asheville pilot brewery, this crowd-pleaser established an early high-water mark for the first year of Catawba’s Small Batch Program.

Beer & Chocolate Pairing at Catawba Brewing

July 3, 2017 Comments Off on Beer & Chocolate Pairing at Catawba Brewing

Catawba Brewing extends the Independence Day celebration with another edition of their popular Beer & Chocolate Pairing on Wednesday, July 5. This event pairs four specialty Catawba beers with chocolate in Catawba's South Slope Rickhouse bar under the crystal chandeliers. Guests will smell, sniff, chew-melt, and sip in an interactive exploration with their tablemates under the expert guidance of Crawford Rizor, Head Chocolate Producer of the South Slope's favorite chocolate factory - The French Broad Chocolate Lounge. Catawba's Certified Cicerones will collaborate with these experts of edible art to select beers that elevate the pairings beyond the sum of their parts.

Catawba Brewing Releases Barrel-Aged Apricot Brett Farmhouse Ale

June 29, 2017 Comments Off on Catawba Brewing Releases Barrel-Aged Apricot Brett Farmhouse Ale

Catawba Brewing taps a special barrel-aged Apricot Brett Farmhouse Ale (7.5 percent ABV) on Thursday, June 29, celebrating the halfway point of their 2017 Passport Program. The beer spent six months in neutral oak barrels with Brettanomyces, then an additional two months of conditioning on fresh apricots. It has emerged with a complex flavor profile bursting with bright sour fruit, farmhouse funk, and a hint of oak.

Burial Beer Releases First Sour Beers In Bottles

May 26, 2017 Comments Off on Burial Beer Releases First Sour Beers In Bottles

The first offerings from Burial Beer’s Mixed Culture Program are set to release this Sunday, May 28th at 12pm from their South Slope taproom with no distribution of these limited bottles slated. Fall of the Damned is a 500ml Bourbon Barrel Aged Sour Red Ale that began in a Brunelli foudre where it rested for 3 months before moving to bourbon barrels for 9 months and then was blended and racked onto 2lbs of blackberries and marionberries per gallon for additional aging.