Consuming the Craft

 oday on Consuming the Craft, I reconnect with Ivy Ivesdal, a talented educator and improviser, to explore how improv has influenced both personal and professional aspects of life. We journey through Ivy's adventurous leap into improv classes and how those unexpected skills seamlessly overlap with training, public speaking, parenting, and even deeper human connection. Ivy opens up about breaking through adult loneliness, cultivating meaningful friendships, and nurturing “people skills” that benefit everything from workplace presentations to family conversations. We also share a tasting of a unique sparkling apple black tea from a company rooted in Rwanda, and nerd out about food pairings and teaching moments that ripple through a community. Ivy Ivesdal is a dedicated trainer and lifelong learner who works adjacent to adult education, facilitating everything from onboarding to soft skill (or as Ivy prefers, people skill) development. By night, Ivy brings laughter to local stages as part of a Hendersonville improv group, after being recruited for standout performance during their first class. In both settings, Ivy’s commitment to listening, collaboration, and growth reveals a passion for helping people connect, learn, and enjoy life; on stage or off. “I've always been a lifelong learner... I can sign up for a class, walk in, not know anybody, and have friends when I come out of that class.” ~ Ivy Ivesdal Today on Consuming the Craft:Improv skills build confidence and versatility in public speaking, teaching, and workplace facilitation.Making new friends as an adult can be daunting, but shared activities and lifelong learning open doors.Good improv, and good communication, relies heavily on genuine listening and adaptability.“People skills” are essential in everyday life, from professional presentations to family life and community connections.Engaging with improv or other group activities can break the ice, develop social muscles, and build ongoing friendships.Experiencing and sharing new tastes, like sparkling apple black tea from Rwanda, enriches connection and community storytelling.Perfecting a performance, or any public effort, means respecting the time and investment of your audience.Hendersonville has blossomed into a lively destination for food, drink, and live entertainment, including Ivy’s improv group. Guest Contact:Ivy Ivesdal: Catch the improv group performing at Continuum and Hendersonville Theater downtown. Check their event calendars for upcoming shows. Resources Mentioned:Cirilla Apple Black Tea (imported from Rwanda)Continuum, downtown HendersonvilleHendersonville TheaterOklawaha Brewing CompanyMcConnell Farms (special mention for pork rinds and apple cider donuts!)  This episode is brought to you by… McConnell Farms - Taste the Way You Remember. Enjoy homemade ciders and ice cream made from only the best produce on the market. Visit the McConnell Farms Facebook page to learn more about our seasonal inventory and the delicious creations you can make with our homegrown produce. Consuming the Craft Thanks for tuning into this week’s Consuming the Craft Podcast episode, brought to you by AB Tech’s Craft Beverage Institute of the Southeast. If you enjoyed this episode, please subscribe and leave a review wherever you get your podcasts. Apple Podcasts | Spotify | iHeart | Amazon Podcasts | TuneIn | Pandora | Deezer  Be sure to share your favorite episodes on social media to help us reach more craft beverage enthusiasts. To learn more about AB Tech and the Craft Beer Institute of the Southeast, visit our website.

 Today on Consuming the Craft, I got to reconnect with John Lyda for a session of curious sensory exploration, program updates, and plenty of laughter. We dove into the new semester at AB Tech, talked about how the craft beverage industry is evolving, and got our hands (and tastebuds) on some truly unique apple barbecue pork rinds from McConnell Farms. Our mission this time? Find the perfect beverage pairings, experimenting live with Pennsylvania apple brandy, Sazerac rye, and even considering which beers would work best. We covered pairings, flavor contrasts, and the ongoing creativity from students and alumni in the program, all while trading stories about industry changes, travel, and the joys and challenges of teaching. John Lyda, with a decade of teaching at AB Tech, is a respected figure whose depth of experience in brewing and beverage education brings guidance and perspective to every conversation. His industry insights range from flavor science to big-brewery standards, earning him the reputation of an “enigma wrapped in a conundrum.” Known for his humor, meticulous standards, and international experience, John has visited countless breweries, and malt houses and always champions quality, balance, and moderation in craft beverages. “It is a good work, definitely good work-life balance, and the people that are in this industry are top-notch.” ~John Lyda Today on Consuming the Craft:The new semester at AB Tech is off to a dynamic start, with students from around the world bringing diverse flavor references and experiences.The beverage industry continues to diversify, with more students interested in distillation, fermented foods, and non-alcoholic products, rather than just beerCreative sensory pairings can elevate both craft food and beverages; the live experiment matched apple barbecue pork rinds with apple brandy and rye, showcasing complementary and contrasting flavors .The apple brandy delivered bright fruit, a pronounced apple and pear note, and proved surprisingly good for palate cleansing despite its high proofRye whiskey paired with the savory pork rinds presented a contrasting but effective flavor experience, demonstrating how oiliness and spice can play off each otherJohn champions quality and consistency in big breweries, sharing admiration for Coors’ in-house malting, cleanliness, and quality controlMeaningful student and alumni connections continue, including revisiting breweries run by graduates and sharing their new creations with the current cohortAt its heart, beverage education and craft industry careers require passion (“you’re in this for the love of it”), but offer rewarding community and work-life balance Contact for John Lyda John Lyda can be reached through the AB Tech Brewing, Distillation & Fermentation program. Resources MentionedMcConnell Farms (for the apple barbecue pork rinds)Stolen Wolf Distillery (Pennsylvania apple brandy)Sazerac RyeBroomtail Brewing Company (run by program alumni)AB Tech Brewing, Distillation & Fermentation program  This episode is brought to you by… McConnell Farms - Taste the Way You Remember. Enjoy homemade ciders and ice cream made from only the best produce on the market. Visit the McConnell Farms Facebook page to learn more about our seasonal inventory and the delicious creations you can make with our homegrown produce. Consuming the Craft Thanks for tuning into this week’s Consuming the Craft Podcast episode, brought to you by AB Tech’s Craft Beverage Institute of the Southeast. If you enjoyed this episode, please subscribe and leave a review wherever you get your podcasts. Apple Podcasts | Spotify | iHeart | Amazon Podcasts | TuneIn | Pandora | Deezer  Be sure to share your favorite episodes on social media to help us reach more craft beverage enthusiasts. To learn more about AB Tech and the Craft Beer Institute of the Southeast, visit our website.

 Today on Consuming the Craft, I had the pleasure of welcoming back Evan Wilder, a former student who’s become a true craftsman in beverage alcohol. Our conversation was a walk down memory lane and a glimpse into the future, tracing his journey from the AB Tech classroom to running distillation at Baldwin City Distillery in Kansas. We talked about his time brewing at Boulevard, the adventure of making fuel-grade ethanol, and now the excitement (and sometimes heartbreak) of handcrafting Kansas’s first apple brandy. I was inspired by how he’s fueling creativity with everything from single-varietal brandies to dreams of a gin made purely from homegrown Kansas ingredients. The whole talk felt like watching a student come full circle and blaze his own path in this industry. Let me tell you a bit about today’s guest. He graduated from my program a few years ago, but he’s packed in a world’s worth of experience since then. First, he headed to Australia, then worked with Shell to make fuel ethanol from cellulose and eventually made his way back into the beverages we love —brewing at Total Wine and then Boulevard Brewing Company, one of my own favorites since my Iowa days. He’s never shied away from hard work and is always chasing what’s next, whether it’s fermenting apples in Kansas or dreaming up a farmhouse gin that captures his region’s true spirit. Watching this former student build something new in the distilling world makes me incredibly proud as an educator. “The next project I’m chasing is a gin that’s 100 percent Kansas-harvested; wheat, botanicals, everything sourced locally.” ~Evan Wilder Today on Consuming the Craft:·      The episode followed a former student’s path from the classroom to international experience, finally landing at Baldwin City Distillery as a lead distiller.·      His brewing journey started at Boulevard Brewing after jobs in both fuel ethanol production and large retail stores, showing a constant pull toward beverage alcohol.·      We got into the nitty-gritty of Kansas’s very first apple brandy, which comes from apples lovingly picked, pressed, and wild-fermented right on a fourteen-acre orchard.·      Harvest time is a mad dash, and he admitted sometimes raccoons make off with a bigger share of the apples than he’d like to admit.·      The team is exploring single-varietal eau-de-vie, starting with King David apples, and experimenting with barrel aging in second-use bourbon and hopefully Calvados barrels for deeper flavor.·      The team has ambitious plans for a gin made from Kansas wheat and locally foraged botanicals, including Eastern red cedar berries, aiming for an authentically regional flavor.·      Sourcing challenges are tackled with creativity: from working with local flower growers for botanicals to using wild yeast and even surplus peaches for experimentation.·      A strong sense of place, connection to Kansas agriculture, and collaboration with nearby farms inform every decision, reflecting his personal investment in producing honest, homegrown spirits. Guest Contact:• Baldwin City DistilleryResources Mentioned:• Boulevard Brewing Company • Baldwin City Distillery • Riverbend Malt House • Stolen Wolf Distillery (apple brandy) • Earl Scruggs Festival • McConnell Farms  This episode is brought to you by… McConnell Farms - Taste the Way You Remember. Enjoy homemade ciders and ice cream made from only the best produce on the market. Visit the McConnell Farms Facebook page to learn more about our seasonal inventory and the delicious creations you can make with our homegrown produce. Consuming the Craft Thanks for tuning into this week’s Consuming the Craft Podcast episode, brought to you by AB Tech’s Craft Beverage Institute of the Southeast. If you enjoyed this episode, please subscribe and leave a review wherever you get your podcasts. Apple Podcasts | Spotify | iHeart | Amazon Podcasts | TuneIn | Pandora | Deezer  Be sure to share your favorite episodes on social media to help us reach more craft beverage enthusiasts. To learn more about AB Tech and the Craft Beer Institute of the Southeast, visit our website.

 Today on Consuming the Craft, I got to share an inspiring and practical conversation about the upcoming American Red Cross blood drive at the Craft Beverage Institute of the Southeast at AB Tech. The conversation focused on why blood donation matters, the easy steps to participate, and just how much of an impact one donor can make. We sampled a Cosmic Little Thing Hazy Double IPA and a bold wheat whiskey, touched on beer styles and sensory analysis, and highlighted how coming together as a community not only saves lives but deepens our social bonds. One concept discussed was how a simple act like donating blood becomes much more when you see the real people and stories behind each transfusion.The discussion explored some of the myths and nerves around blood donation and offered a toolkit of advice to help first timers and regulars alike. A key theme that emerged was the power of habit and the unique satisfaction that comes from giving something so vital. Several points were raised, including smart preparation for giving blood, the benefits of the Red Cross app, and how even a juice box and some good company can make the experience memorable. "It saves three lives; every time you donate blood."  Today on Consuming the Craft:•           The Red Cross blood drive at AB Tech takes place Thursday, September 10th, from 10 AM to 2:30 PM. Online appointments are encouraged, but walk-ins are always welcome.•           The Red Cross app lets you make appointments, check eligibility, and track where your blood goes.•           Every donation includes a complimentary health check, measuring things like blood pressure and iron•           Power Red donations are especially valued for O positive and O negative donors. This process uses a smaller needle and gives back plasma, platelets, and saline for extra hydration.•           Being well-hydrated, eating iron-rich foods, taking it easy on caffeine, and getting good sleep are all part of a great donation experience.•           Donating blood with a friend can turn it into a meaningful tradition and doubles the good you do in your community.•           Blood donations supplied by the Red Cross help local hospitals, VA partners, troops overseas, trauma victims, and cancer patients.•           Focusing on the lives helped by your donation takes the fear out of needles and helps create a habit for life. Contact for the Guest: American Red Cross Sign up and info: redcrossblood.org (search "craft beverage" for AB Tech drive) Resources Mentioned: • Cosmic Little Thing Hazy Double IPA • Sierra Nevada Oktoberfest • Red Cross Blood Donor App • McConnell Farms • Bartending course at Craft Beverage Institute of the Southeast (starting October)  This episode is brought to you by… McConnell Farms - Taste the Way You Remember. Enjoy homemade ciders and ice cream made from only the best produce on the market. Visit the McConnell Farms Facebook page to learn more about our seasonal inventory and the delicious creations you can make with our homegrown produce. Consuming the Craft Thanks for tuning into this week’s Consuming the Craft Podcast episode, brought to you by AB Tech’s Craft Beverage Institute of the Southeast. If you enjoyed this episode, please subscribe and leave a review wherever you get your podcasts. Apple Podcasts | Spotify | iHeart | Amazon Podcasts | TuneIn | Pandora | Deezer  Be sure to share your favorite episodes on social media to help us reach more craft beverage enthusiasts. To learn more about AB Tech and the Craft Beer Institute of the Southeast, visit our website.

Today on Consuming the Craft, I welcomed Adam Bachmann from The Chemist for a tasting session that turned into a deep exploration of creative spirits production. Adam brought in a preview of their American peated whiskey, drawn from a 30-gallon barrel after just nine months. We discussed the surprising depth and color achieved in such a short time, the craft of balancing peat and sweetness, and the ongoing evolution of small-batch whiskey at The Chemist. The conversation ranged from the difficulties of fermenting with oats to intriguing experiments with heirloom grains, fruit spirits, and alternative processing techniques. Adam also shared what's coming next from The Chemist, including more rye, collaborative projects, and fresh ideas for small-batch releases. Adam Bachmann crafts spirits at The Chemist and brings a restless curiosity to every project. His background covers a variety of grain bills, specialty barrels, and innovative ingredient sourcing. Adam’s approach fuses hands-on tradition with constant tinkering, whether sourcing American peat, exploring unique collaborations, or examining how fermentation techniques shape the end spirit. He's committed to honoring history while pushing new flavors in every bottle he creates. “I think all distillers wish they lived in history. It'd be interesting to go back 100 years and sit at a saloon and just see what was in a bottle.” ~Adam Bachmann Today on Consuming the Craft:• The Chemist’s peated whiskey uses about 22 percent peated malt and targets a smooth, balanced American single malt style that is smoky without being overpowering. • After nine months in a 30-gallon barrel, the whiskey already shows impressive color, body, and complexity. • Adam recommends 30-gallon barrels as the smallest practical size for avoiding overly tannic results, with frequent tasting to catch the perfect moment to pull the spirit. • Production has shifted toward rye, following a recent gold-medal win for their small-barrel rye at a major competition, though Adam remains eager to return to other styles as well. • Innovative blends, such as oat and wheat whiskeys, are on Adam’s wishlist for future releases, building on past successes from his work at other distilleries. • Fruit-based spirits, such as the upcoming strawberry-apple brandy, offer unique challenges but can yield powerful flavors when handled carefully. • Adam is fascinated by heirloom and terroir-driven spirits and has participated in detailed experiments to understand how grain source and milling technique affect spirit character. • Experimentation is ongoing, from testing stone-ground corn for a new smoky whiskey project to exploring sour-mash yeast strains and releasing more limited-edition gins and liqueurs.Contact Adam Bachmann:• The Chemist Distillery • www.chemistspirits.comResources Mentioned:• Colorado Malting Company (supplier of peated and smoked grains) • Riverbend Malt House (heirloom malt supplier) • Highland Brewery (collaborator on barrel-aged whiskey) • Noble Cider (partner for fruit fermentations) • Six & Twenty Distillery (reference for oat-wheat whiskey project) This episode is brought to you by… McConnell Farms - Taste the Way You Remember. Enjoy homemade ciders and ice cream made from only the best produce on the market. Visit the McConnell Farms Facebook page to learn more about our seasonal inventory and the delicious creations you can make with our homegrown produce. Consuming the Craft Thanks for tuning into this week’s Consuming the Craft Podcast episode, brought to you by AB Tech’s Craft Beverage Institute of the Southeast. If you enjoyed this episode, please subscribe and leave a review wherever you get your podcasts. Apple Podcasts | Spotify | iHeart | Amazon Podcasts | TuneIn | Pandora | Deezer  Be sure to share your favorite episodes on social media to help us reach more craft beverage enthusiasts. To learn more about AB Tech and the Craft Beer Institute of the Southeast, visit our website.

Today on Consuming the Craft, I sat down with J.W. Jones, the owner of Asheville Brewer Supply, to talk about his journey from homebrewing in the late '90s to running a beloved shop that’s served Asheville’s makers for over 30 years. We explored the changes in the home brewing scene, why it’s truly the easiest time ever to brew a great beer at home, and the joy of making everything from beer to mead, cider, and wine with simple ingredients—even what’s in your kitchen right now. Our conversation ranged from nerding out over German lagers to chasing flavors and process improvement to finding true satisfaction in drinking what you love. J.W. Jones has been a passionate homebrewer since 1997, experimenting with beer, wine, cider, and more, and sharing that enthusiasm with Asheville’s maker community. Since taking over Asheville Brewer Supply in 2024, J.W. Jones has focused on meeting brewers and fermenters of all skill levels, helping them navigate equipment, ingredients, and techniques. A self-described “beer guy” and “filthy vegan,” he believes in democratizing the craft—providing advice, answers, and the occasional joke (but not lactose) to anyone ready to ferment something wonderful. “Creative energy is what’s gotten us along… people who make things are the best people.” ~JW Jones Today on Consuming the Craft:·     J.W. Jones discusses buying Asheville Brewer Supply to pursue his love of the craft beverage community ·     Brewing at home has never been easier, thanks to innovations in ingredients and equipment; homebrewers are benefiting from industry-level developments in hops, malt, and yeast ·     The shop supports not only beer but also wine, cider, and experimental fermentation, welcoming brewing enthusiasts at every stage.·     Chasing the perfect German lager at home can be both rewarding and humbling, with J.W. Jones encouraging honesty about your goals, resources, and happiness in your brewing journey ·     Homebrewing offers the chance to experiment with flavors and styles commercial producers don’t often sell—like Hefeweizen, American Amber, or wild fruit wines ·     There’s a resurgence in lager brewing at home as myths about fermentation controls disappear, and more people experiment with underrepresented or challenging beer styles ·     Sensory experience is subjective: it’s okay to love what you make, even if someone else doesn’t; embrace the story and presence of creation·     J.W. Jones is always happy to help brewers and fermenters “get in the weeds” on technique, process, and the joys of experimentation, whether it’s beer, mead, cider, or even hard iced tea Contact J.W. Jones:Asheville Brewer Supply 712B Merrimon Avenue, Asheville, NC Open Tuesday–Saturday (check The Google for hours)Resources Mentioned:·     Asheville Brewer Supply·     River Bend Malt·     White Labs·     Clawhammer Supply (YouTube)·     The Noma Guide to Fermentation (book)·     Golden Hive Mead (YouTube) This episode is brought to you by… McConnell Farms - Taste the Way You Remember. Enjoy homemade ciders and ice cream made from only the best produce on the market. Visit the McConnell Farms Facebook page to learn more about our seasonal inventory and the delicious creations you can make with our homegrown produce. Consuming the Craft Thanks for tuning into this week’s Consuming the Craft Podcast episode, brought to you by AB Tech’s Craft Beverage Institute of the Southeast. If you enjoyed this episode, please subscribe and leave a review wherever you get your podcasts. Apple Podcasts | Spotify | iHeart | Amazon Podcasts | TuneIn | Pandora | Deezer  Be sure to share your favorite episodes on social media to help us reach more craft beverage enthusiasts. To learn more about AB Tech and the Craft Beer Institute of the Southeast, visit our website.

Today on Consuming the Craft, I had the opportunity to sit down with Magnus and Sebastian, who traveled all the way from Sweden to share insights into the Swedish craft beer scene, their personal journeys into brewing, and what trends they’re seeing both in Sweden and on their current adventure through Asheville’s vibrant breweries. We dug deep into the challenges and triumphs of home brewing, the complexities of Sweden’s strict alcohol laws, and how the exchange of brewing techniques between America and Europe continues to evolve. Their stories of camaraderie, collaboration, and relentless curiosity made for an engaging exploration of what it means to be genuinely passionate about craft beer. Magnus, currently the production manager at Popels Bryggeri in Gothenburg, began his brewing journey as a student working in Sweden’s unique alcohol monopoly system before running his own homebrew supply store. Sebastian, a mechanical engineer by trade and an avid homebrewer, connected with Magnus through the same shop, eventually joining forces in their shared passion for crafting craft beverages. Together, they’ve witnessed the explosive growth of Swedish craft beer, seen firsthand the power of brewing communities, and now co-host a brewing show, sharing their expertise with enthusiasts across Sweden. "The brewers that I respect the most are usually those that are criticizing themselves the most." ~Magnus This Week on Consuming the Craft:·     Sweden has around 500 breweries, but only a handful are considered large, most are small-scale craft operations.·     Strict alcohol distribution laws in Sweden mean that most beer is sold through a government-run monopoly, which affects what and how brewers can sell.·     Many Swedish breweries are born of a passion for homebrewing, with several owners still working their primary day jobs.·     There’s a strong cooperative spirit among Swedish craft brewers, who frequently share resources and help each other out.·     The American craft beer scene, especially IPAs, heavily influences Swedish brewing trends, though there’s renewed interest in traditional European styles. ·     Homebrewing is strictly for personal consumption in Sweden; selling homebrewed beer is not permitted. ·     Supply chain challenges, especially with hops and can materials, continue to be a significant obstacle for brewers. ·     Both Magnus and Sebastian agree that turning a beloved hobby into a full-time profession can diminish the joy if not managed carefully. Contact for the Guests:·     Magnus: Popels Bryggeri, Gothenburg, Sweden·     Magnus & Sebastian’s brewing show: Hembrigning Hallelujah Resources Mentioned:·     Popels Bryggeri: https://poppels.se/·     Hembrigning Hallelujah (Homebrewing Hallelujah): Swedish home brewing show·     American Homebrew Association Conference·     Sierra Nevada Pale Ale (discussion and open-source recipe)·     Craft Beverage Institute of the Southeast This episode is brought to you by… McConnell Farms - Taste the Way You Remember. Enjoy homemade ciders and ice cream made from only the best produce on the market. Visit the McConnell Farms Facebook page to learn more about our seasonal inventory and the delicious creations you can make with our homegrown produce.Consuming the Craft Thanks for tuning into this week’s Consuming the Craft Podcast episode, brought to you by AB Tech’s Craft Beverage Institute of the Southeast. If you enjoyed this episode, please subscribe and leave a review wherever you get your podcasts. Apple Podcasts | Spotify | iHeart | Amazon Podcasts | TuneIn | Pandora | Deezer  Be sure to share your favorite episodes on social media to help us reach more craft beverage enthusiasts. To learn more about AB Tech and the Craft Beer Institute of the Southeast, visit our website.

Today on Consuming the Craft, I had the incredible opportunity to explore the art and science of whiskey blending with Chris Spalding, a veteran of the global spirits industry and a key figure behind some iconic releases. We got hands-on (and tastebuds-on!) with samples and talked through the nuance of blending, barrel finishes, and the creative philosophy at the heart of Whiskey Gypsy. From the story of launching Maker’s Mark in Canada to the serendipitous beginnings of Whiskey Gypsy, this conversation offered a rare look behind the curtain at what it takes to craft truly unique spirits. I even shared an Australian agave spirit, expanding the conversation beyond whiskey and into the boundless world of distilling.A bit more about Chris Spalding: With nearly two decades in spirits and beverage leadership, first with Edrington, where he worked with Macallan and Highland Park, then as a consultant and hospitality entrepreneur in Asheville, Chris Spalding brings a passionate, open-minded, and highly innovative approach to all things beverage. He’s been instrumental in brand development, consumer engagement, and international launches. Now, as a collaborator at Whiskey Jypsi, he’s helping redefine American whiskey with a blend-forward, experimental ethos and an unwavering commitment to quality."Life is a story... Grab a bottle of Jypsi, pour yourself a glass, slow down and listen." ~Chris SpaldingThis Week on Consuming the Craft:·     Chris Spalding began his career in the auto industry before pivoting to beverage, driven by curiosity about consumer behavior and a love of brands.·     His first roles in drinks focused on marketing and brand innovation, culminating in shaping launches and growth for Macallan, Maker’s Mark, and more.·     Chris Spalding brings a unique, blended philosophy: psychology, marketing, and hospitality experience inform his whiskey work.·     Whiskey Jypsi’s approach is rooted in legacy blending, heirloom grains, creative barrel finishes, and a focus on narrative and flavor exploration.·     The episode provided a real-time sensory journey, tasting bourbons finished in PX Sherry, Tokaji, Port, and Sauternes, as well as single malt blends.·     Incremental changes in barrel finishing or blend percentages can have surprisingly profound effects on aroma, taste, and perceived style.·     Genuine transparency and experimentation distinguish Whiskey Gypsy, where openness about process is central to the brand ethos.·     The world of spirits is expanding far beyond whiskey. Chris Spalding and I tasted an Australian agave spirit and mused on the global future of distilled beverages.Contact for Chris Spalding:Whiskey Jypsi https://www.whiskeyjypsi.comResources Mentioned:Whiskey JypsiThe Huntley Estate (luxury hospitality in Asheville)Macallan, Highland Park, EdringtonRiverbend Malt Company (single malt terroir study)Clasi Azul (tequila)Inbox Beverage CompanyMcConnell Farms (thanks to Danny McConnell) This episode is brought to you by… McConnell Farms - Taste the Way You Remember. Enjoy homemade ciders and ice cream made from only the best produce on the market. Visit the McConnell Farms Facebook page to learn more about our seasonal inventory and the delicious creations you can make with our homegrown produce. Consuming the Craft Thanks for tuning into this week’s Consuming the Craft Podcast episode, brought to you by AB Tech’s Craft Beverage Institute of the Southeast. If you enjoyed this episode, please subscribe and leave a review wherever you get your podcasts. Apple Podcasts | Spotify | iHeart | Amazon Podcasts | TuneIn | Pandora | Deezer  Be sure to share your favorite episodes on social media to help us reach more craft beverage enthusiasts. To learn more about AB Tech and the Craft Beer Institute of the Southeast, visit our website.

Today on Consuming the Craft, I caught up with Ari Miller-Sisson, a graduate alumnus and head brewer at Broomtail Brewing Company in Wilmington. We explored Ari's winding journey from passionate home brewer through the challenges of graduating amid COVID to finding his stride in the professional brewing world. Ari reflected on the challenges of scaling up, the importance of creativity even in commercial settings, and the constant evolution of the local beer scene, especially along the Carolina coast. Ari is a dedicated brewer whose hands-on experience spans from homebrew experimentation to large-scale operations at Catawba Brewing and now leading innovation at Broomtail. His story is marked by perseverance, adaptability, and a willingness to dive deep into flavor, process, and community outreach. From revamping Broomtail’s homebrew shop to launching purple beers for charity, Ari continues to blend technical skill with a creative spirit that’s leaving a distinct mark on Wilmington’s beer landscape. "Commercial brewing is not homebrew by any means, but you can take what you learn in commercial and apply it to your hobby." ~Ari Miller-Sisson Today on Consuming the Craft:·     Ari’s journey began in homebrewing and was accelerated by AB Tech’s program, graduating mid-pandemic and quickly adapting to an uncertain industry landscape.·     Luck and timing played major roles in Ari landing jobs at Catawba Brewing and ascending at Broomtail, but so did strong personal connections.·     Transitioning from homebrew to commercial-size batches demands not only math but also a deep understanding of flavor dynamics and equipment.·     The brewing industry in Wilmington is highly seasonal, with lighter-bodied beers and innovative offerings like THC beverages in growing demand.·     Creativity flourishes at Broomtail, with Ari developing small-batch beers, including a purple blond ale for charity and annual autumn porters inspired by both New England and North Carolina.·     Personal protective equipment and proper handling of industrial-grade chemicals mark a huge shift from homebrewing to professional brewing operations.·     Community and education are central to Ari’s role, from leading Broomtail’s homebrew club to creating beers for local causes.·     Balance, passion, and self-awareness are crucial, Ari emphasizes knowing your "why" before turning a beloved hobby into a career.   Contact with Ari:Broomtail Craft Brewing Company, Wilmington, NC Resources Mentioned:·     American Homebrewers Association National Conference·     Lighthouse Bottle Shop (Voracious and Rare Festival)·     Craft Beverage Institute of the Southeast at AB Tech This episode is brought to you by… McConnell Farms - Taste the Way You Remember. Enjoy homemade ciders and ice cream made from only the best produce on the market. Visit the McConnell Farms Facebook page to learn more about our seasonal inventory and the delicious creations you can make with our homegrown produce. Consuming the Craft Thanks for tuning into this week’s Consuming the Craft Podcast episode, brought to you by AB Tech’s Craft Beverage Institute of the Southeast. If you enjoyed this episode, please subscribe and leave a review wherever you get your podcasts. Apple Podcasts | Spotify | iHeart | Amazon Podcasts | TuneIn | Pandora | Deezer  Be sure to share your favorite episodes on social media to help us reach more craft beverage enthusiasts. To learn more about AB Tech and the Craft Beer Institute of the Southeast, visit our website.

In today's episode, I welcomed Russ Robertson, Brewery Operations Director at Highland Brewing Company in Asheville, North Carolina. We explored Russ’s journey from his early influences growing up with a father in the beer industry, through his diverse roles at Miller Brewing, a stint bottling juice for J.M. Smucker, and finally his return to the craft beer world at Highland. Russ shared stories of career pivots, the evolution of brewing operations, and how innovation and family have remained at the center of his professional life. Russ Robertson brings deep expertise, having started his career at Miller and working his way up through production and packaging in several states. With stops in Milwaukee and Maryland, Russ amassed years of large-scale brewing and operations experience. His path crossed with notable companies, from Anheuser-Busch to the Santa Cruz Organic juice line, but his heart brought him back to North Carolina and the vibrant craft scene at Highland Brewing. Today, he's at the forefront of process innovation, quality control, and team building at one of Asheville’s most established brewhouses. “In business, the cream of the crop rises to the top always, always, and it feels good to be with the original craft brewer in Asheville.” ~ Russ Robertson This Week on Consuming the Craft:·     Russ’s early exposure to the beverage industry shaped his career ambitions and deep appreciation for brewing.·     An entrepreneurship and business background gave Russ a foundation to navigate both large corporations and craft breweries.·     Experience at the versatile Miller Eden facility meant exposure to large-scale innovation, running everything from PBR to Blue Moon.·     Career transitions, such as moving from beer to juice bottling, offered Russ a broad perspective on beverage production and operations.·     Relationships and networking, especially with other industry professionals like Andrew Klozenski, opened doors back into craft brewing.·     Returning to North Carolina fulfilled Russ’s long-standing goal to build a life and career in his home state, surrounded by family.·     Continuous process improvement and experimentation, such as research on zinc loss by Highland staff, drive innovation at Highland Brewing.·     Highland Brewing is expanding its offerings with new projects, including a pizza kitchen, climbing gym, and honoring past traditions with the return of the Scotsman ale and the renaming of Oscar’s Oatmeal Porter. Contact Russ Robertson & Highland Brewing: Highland Brewing Company– Asheville, North Carolina  This episode is brought to you by… McConnell Farms - Taste the Way You Remember. Enjoy homemade ciders and ice cream made from only the best produce on the market. Visit the McConnell Farms Facebook page to learn more about our seasonal inventory and the delicious creations you can make with our homegrown produce. Consuming the Craft Thanks for tuning into this week’s Consuming the Craft Podcast episode, brought to you by AB Tech’s Craft Beverage Institute of the Southeast. If you enjoyed this episode, please subscribe and leave a review wherever you get your podcasts. Apple Podcasts | Spotify | iHeart | Amazon Podcasts | TuneIn | Pandora | Deezer  Be sure to share your favorite episodes on social media to help us reach more craft beverage enthusiasts. To learn more about AB Tech and the Craft Beer Institute of the Southeast, visit our website.