[A Celebration of Charlotte’s Craft Beverage Scene]
What A Ride Bikes & Brew
Bethany Burr Teaching Babes About Beer
The story behind
Label Design Also inside:
Full Spectrum Craft Cocktail recipes Spring-Worthy Vineyard Trails A brewer’s lowdown on malts & grains March/April 2016 //// Vol:1 » Issue:4 //// Complimentary
News you can use ... from reviews to awards & storytelling
* Come to our patio opening party on March 26th *
29 rotating taps
in-house smoker
lake-side patio
Great menu for all beer lovers Bring in this ad to redeem a
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Lake front private room For parties call: 704.503.7427
Mon-Sat 11am to 2am Sun 12am to 2am
boardwalkbillys.com • 9005 J M Keynes Dr • Charlotte, NC 28262
The energy to move you, The creativity to do it well.
704.451.0776
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www.victoriabaughman.com 2 »»» March/April 2016 »»» www.gravitymagazinenc.com
Do you LOVE where you live? With all the the great breweries popping up all over Charlotte, you can live ANYWHERE and be where the action is. Lake Norman, South Charlotte, North Charlotte, NoDa, The Plaza, South End, take the plunge today!
Find your happy place.
charlotte’s
oldest brewery music, food & award-winning craft beer
Rock Bottom is serious about serving up a delicious variety of food and drink and always determined to craft the next great beer.
401 N Tryon St Suite 100 | Charlotte | NC | www.rockbottom.com
ingredients »»»
[18] [24]
[12] 6 » Editor’s Letter
Brew will get me through
8 » The Beer Counselor
A tasty tutorial on pairings
10 » Local Buzz
Expansions, openings & awards
24 » Heaven On Wheels
11 » On Tap
12 » Homebrew
Spring into sours To grain or not to grain
[34]
28 » Branded
A local look behind the design
32 » Chef’s Corner
14 » Work It Off
The allure of biking & beer
Fitness and beer go hand in mug
The Brew Chef’s leg of lamb
16 » Location, Location
Helping you find the best beverages (& more) in town
[20]
18 » What A Babe
Bethany Burr teaches the nuances of craft beer
20 » Brew Tour
Get the Full Spectrum
On Our Cover: Eric Gaddy Casting Shadows Photography
Castingshadowsphotography.com
[32]
34 » Well Poured
Local distilleries offer their fav recipes
36 » Usher In Spring With a wine trail or two 40 » Off The Vine
[40]
4 »»» March/April 2016 »»» www.gravitymagazinenc.com
Local wines you don’t want to miss
42 » Closing Time
A thought before you go
[now open]
We’ve washed ashore in Uptown Charlotte Carolina Seafood at its Best Oyster Bar | Fresh Catch Seafood | Craft Cocktails | Craft Beer 704 • 412 • 2616 --- SeaLevelNC.com 129 E. 5th St. --- Charlotte, NC 28202
Time to try your hand at making your own beer or wine!
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w w w. s ev e n ja rs. co m • ( 70 4) 9 1 9 - 0 2 78 Mon-Sat from 12-6PM. • 6148-B Brookshire Blvd. Charlotte, NC 28216 www.gravitymagazinenc.com ««« March/April 2016 ««« 5
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Brew Will Get Me Through ’Til
Spring
s I sit here writing this, spring is not here. Yet. The groundhog saw his shadow, so I think there’s hope. But currently, it’s a chilly 27 degrees on an overcast evening, and I’m sitting at my computer, waiting for the automated phone call from the school system to notify me that my kid’s school is canceled. It’s been so frigid this weekend that I truly thought I had frost bite on my fingers earlier in the day after shooting a few rounds of trap. (Which I chased with a nice warming craft beverage, I might add.) I think we can all agree it’s been a rough winter. Craft beer has gotten me through much of it — both as a beer lover, and as a journalist working to find a publishing home. No, I’m not another writer turned Ernest Hemingway. I try to avoid excess … except where horses and shotguns are concerned. But I have to admit, some days, the only thing that gets me through is knowing that, come 5 o’clock, I can pop the top of that porter or brown ale or, yum, IPA, and transport myself into a slightly warmer, happier place where the edge of my responsibilities recede, if only for a little while. Beyond the taste, what I love most about craft beer is the warmth I’ve discovered in this world. People are quirky. They have an artistic flair that mirrors my own love of creation. Most of all, there is an open friendliness. Craft beverages offer an inclusiveness that is hard to beat. Charlotte Beer Babes leader Bethany Burr says it best on page 19 when she waxes on about her favorite part of the craft beverage world: the people. “Everyone comes from all walks of life, professions, ages, interests, experiences, backgrounds and families,” she says. “It’s just amazing to see this diverse group unite with virtually no drama, with an all-inclusive attitude to welcome allcomers.” I experienced that attitude firsthand at the recent Queen City Brew Fest in February, which I was lucky enough to attend as a beer lover and as part of a business that is balancing precariously in the industry. Gravity Magazine is still working to gain a foothold in this world, and it hasn’t been easy — except when it comes to the readers. The readers of this magazine are an accepting, appreciative bunch that have already taken the magazine under their wings and made us feel welcome. Getting to know our readers has been as rewarding as enjoying a tall glass of Charlotte-crafted beer, and that’s saying something. Yes, I’m still waiting on spring. Yes, some form of “winter precipitation event” is occurring outside. But until balmier days arrive, I have the craft beverage world to keep me warm.
[
gravity:
Cheers! Karsen
]
Term “specific gravity” refers to the density of any liquid, and is broken down into “original gravity” (OG) before fermentation, and “terminal gravity” (TG) after.
6 »»» March/April 2016 »»» www.gravitymagazinenc.com
Volume 1 » Issue 4
Publishers/Founders Jason & Kerrie Boys Research & Taster Jason Boys Maker of Things Kerrie Boys Wordsmith Karsen Price Bearded Baron of Sales Aaron MJ Gore Beer Counselor Ryan Moses Master of Brew Alex Shoenthal
Wine Guys Matt Kemberling Joe Brock
Socialite Sarah Rice
Contributing Writers Sam Rozzi Contributing Photographers Eric Gaddy Casting Shadows Photography Wendy Raymond Taps and Snaps Contact Gravity: info@gravitymagazinenc.com www.gravitymagazinenc.com @gravitymagnc facebook.com/ GravityMagazineCharlotte Copyright 2016 by DJK Media, LLC Gravity Magazine is published six times per year. Gravity Magazine cannot assume responsibility of statements made by advertisers. In addition, though editorial pieces are heavily researched, Gravity Magazine cannot guarantee their accuracy. No portion of this publication may be reproduced in whole or part without express written permission from the publisher.
CRAFT BEER. DELIVERED. HOW IT WORKS
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beercounselor »»»
What To Drink?
A Lesson On Tasty Pairings Of Brew & Food ou know how it is. It’s 5:45 on a Tuesday. You’ve stopped at the grocery store on your way home after a long, long day of work. After much deliberation, you’ve picked out the groceries you need for dinner. Now, you’re standing in front of the beer cooler trying to figure out what to drink with your gourmet meal, and the options are endless. How do you decide what to select? The main rule to follow is: Drink what you like. The goal of beer and food pairing is to drink a beer that will enhance your food experience. That task becomes impossible if you don’t like the beer, no matter how well it “pairs” with your meal. Here are a few simple, every-day meals, and suggestions for the type of beer to pair with them:
By Ryan Moses
but something with an interesting flavor profile on its own to spice up the proceedings. A saison with its Belgian yeast profile and inherent spiciness will add to the flavor of the chicken. Red Beans & Rice »»» pairs well with »»» American IPA A plate full of nice, spicy Louisiana red beans and rice needs something to cut through all the flavors and neutralize some of the spiciness. This sounds like a job for the American IPA if ever there was one.
BOUT BEE GA R, IN H ER LK TA
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While I have given you specific pairings, don’t take them as gospel. I don’t want these to be hard and fast rules, but rather, guide points in your choices. Having said that, here are three guiding principles you should consider in your own pairings. Pizza (your choice of toppings) pairs well with »»» Amber Ale First, match the intensity of the food with the intensity of the beer. Big, spicy foods or foods with While toppings get all the glory with pizza, its lots of flavor need big beers that can stand up to heart and soul is always the crust and the sauce, so pair your beer with the sauce. Amber ales have the flavor. Delicate, lighter foods need a lighter beer. a good sweet/bitter balance to compliment most Second, decide if you want to complement pizza sauces, and enough bitterness to match with flavors by creating harmonies, or contrast flavors any toppings you choose. so you can bring out and highlight the contrasting Steak & mashed potatoes elements. pairs well with »»» Brown Ale Third, have fun and know there is but one true A simple classic meal needs a simple classic beer. rule: Drink what you like. A successful pairing is one that you like, not one that follows someone The caramelized crust of your steak will pair well else’s set of rules. with the caramelized dark malts in a brown ale. Finally, if you want to learn more about beer and The hop bitterness will also cut through any fat in food pairings, I suggest visiting Craftbeer.com. Go the steak. to the food section, and you’ll find beer and food Grilled chicken w/sautéed veg. pairing recommendations, charts to help you make pairs well with »»» Saison selections, and recipes that use beer. It’s a great resource. For a food like chicken, you need a lighter beer…
C
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BEER U NSEL
The Beer Counselor, Ryan Moses, has juggled bartending with work in the nonprofit fundraising sector. His beer pet peeves include forgetting that beer is a business and taking the business too seriously. Visit his blog at Beercounselor.net.
8 »»» March/April 2016 »»» www.gravitymagazinenc.com
WEEKLY SPECIALS MONDAY 7.50 BEER FLIGHTS TUESDAY 3.00 LOCAL PINTS WEDNESDAY 6.00 CHEESE AND CHARCUTERIE BOARDS THURSDAY LIVE LOCAL MUSIC
1320 S. CHURCH ST • CHARLOTTE NC 28203 • WWW.CRAFTGROWLERSHOP.COM
www.gravitymagazinenc.com ««« March/April 2016 ««« 9
localbuzz »»»
Events:
7th Annual Craft Beer Week
March 11-20 Charlotte, NC Numerous events, tours and beer releases. Highlights include Craft Freedom Launch Party at OMB, Into the Darkness with The Unknown Brewing Co., and the South End Spring Fling at Bulldog Beer & Wine. For a complete listing of events visit Charlottecraftbeerweek.org
11th Annual World Beer Festival-Raleigh
Illuminate
Us!
April 2 Two Sessions: 12 to 4 p.m. and 6 to 10 p.m. NC State Fairgrounds 1025 Blue Ridge Rd. Raleigh, NC Tickets start at $45 Allaboutbeer.com
10th Annual Beer, Bourbon & BBQ Festival
May 7 12 to 6 p.m. Charlotte Symphony Park 4400 Sharon Rd. Charlotte, NC Featuring 60 beers, 40 bourbons and lots of BBQ. Beerandbourbon.com/ north-carolina/show-info
Openings:
Grand Opening Celebration April 16 1:30 to 9 p.m. New Sarum Brewing Co. 109 N. Lee Street Salisbury, NC
Awards:
NC Brews & BBQ-Asheville
April 7 4 to 10 p.m. Biltmore Park Thirsty Monk 2 Town Square Blvd., Suite 170 Asheville, NC Admission free, with beer and BBQ available for purchase. www.monkpub.com
info@gravitymagazinenc.com
Please share your news! Our readers want to know about awards, openings and events. Please tell us your scoop!
Moo & Brew Craft Beer & Burger Festival
April 16 12:30 to 6 p.m. AvidXchange Music Factory 1000 NC Music Factory Blvd. Charlotte, NC Tickets start at $45 Mooandbrewfest.com
3rd Annual South End Hops Festival
April 16 2 to 6 p.m. 308 W. Carson Blvd. Charlotte, NC Tickets start at $35 www.southendhopsfestival.com
6th Annual North Carolina Brewers & Music Festival
May 6-7 Rural Hill 4431 Neck Road Huntersville, NC Tickets start at $42 www.ncbrewsmusic.com Gravity Magazine will be sponsoring the Brewer of the Year award.
10 »»» March/April 2016 »»» www.gravitymagazinenc.com
Inaugural Queen City Brewers Festival Best in Show
Presented by Gravity Magazine Wooden Robot Brewery (1st place for A Sour Darkly), NoDa Brewing Co. (runner-up for Hot Pistol) and Triple C Brewing Co. (honorable mention for bourbon barrel-aged Up All Night).
happenings:
Watch for events like these sponsored by Gravity Magazine! We held a chocolate and beer tasting at Craft Tasting Room and Growler Shop featuring confections from Bar Cocoa and a variety of stouts from Craft. Gravity also hosted a beer and cookies pairing event at Legion Brewing in Plaza Midwood. cookies were provided by Sunflour Baking.
««« ontap
By Ryan Moses The Beer Counselor Beercounselor.net
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Spring Into Sours Lighten up your palate — and expand it — with a complex sour
[1] D9 Viking Fraoch ABV: 5% One of the most accessible of the NC sour beers, it starts as an old Viking Heather Ale beer brewed with flowers, before D9 adds the twist of souring the beer. It’s a light and drying beer with hints of heather, along with pear, peach and touches of honey.
[3] D9 Whiskers On Kittens ABV: 5.5% Sours are a good entry into beer for wine drinkers, and Whiskers On Kittens is perfect for that. This is a blonde bright beer with an apple taste, accompanied by hints of rose petals. Its dryness and acidity pairs with the apple flavors, reminiscent of a white wine.
[5] D9 Ezekiel 25:17 Black Sour ABV: 5% This is a beer worthy of Jules Winnfield. It is dark brown with garnet highlights. The aroma and taste feature caramel, along with prunes, strawberries and hints of cherry. There is a little more sweetness than most sours. An accessible sour for dark beer lovers.
[2] Wicked Weed Fille de Ferme ABV: 4.1% Here’s another accessible NC sour. This is a very light, straw-colored tart farmhouse ale. There is the taste of Belgian yeast as a backbone along with hints of honey. The citrusy orange zest and the nice carbonation make it a great light sessionable summer beer.
[4] Wicked Weed Cherry Go Lightly ABV: 7.6% This foeder-aged beer is another one that wine drinkers will love. Aged with cherries, it has a nice clear copper/garnet color with a pruny and cherry aroma. The cherries add a tart acidity that makes it a beer to entice your wine-drinking friends.
[6] Wicked Weed Hiver Joie ABV: 10.5% Horse blanket funk and barnyard smell are terms that describe this beer … and that is a very good thing! The bourbon barrel aging adds to the kaleidoscope of aromas and tastes, making this beer a complex affair best suited for sipping and exploring with friends.
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homebrew »»»
To Grain Or Not To Grain? Home-brewing Minds Want To Know By Alex Shoenthal
o grain or not to grain? That is the question on many burgeoning homebrewers’ minds as they begin the quest for making great beer at home. There are two methods of making beer at home: all grain and extract brewing. Both have pros and cons that need to be considered as you begin to round up your brew equipment. Extract Brewing Extract brewing is a great way to start. It’s easier, and demands less equipment. With this type of brewing, the main ingredient is malt extract, which comes in dry (DME) and liquid (LME) forms. Both forms are the result of a process which removes the fermentable sugars from grains and creates a ready-to-use extract. Malt extract is available in a variety of colors and flavors; the right extract to choose depends on what style you are making. Extract recipes include some specialty grains used for steeping, such as crystal malts, chocolate malt, Belgian malts, etc. These will give the beer the color, aroma and flavor required to make a solid beer. Overall, the process is simple. Steep the grains, add the extract, boil for an hour — adding hops as needed — cool and then ferment. 12 »»» March/April 2016 »»» www.gravitymagazinenc.com
A bonus of extract brewing is that it requires little equipment. To get started, you’ll need a kettle (at least a 5 gallon one), a sink to chill it in, and your basic brew gear, such as hydrometers, thermometer, siphon, stir spoon, and a carboy or bucket to ferment in. This can all be done in your kitchen — provided you are allowed, wink-wink! Of course, there are many additional items that you will want to add to your brewhouse, but there’s no rush. This is a relaxed hobby. All Grain Brewing All grain brewing is where nearly all homebrewers end up eventually. The process is authentic, the beers are far more complex and true to style, and it’s a hell of a lot of fun! The drawback? You will need more equipment and a larger space to work with. The process is very different. You start with raw grain — mainly barley, but wheat, rye, and oats are common adjuncts. This grain is mashed at a specific temperature as the starches convert to sugars. The grain is then “sparged” (rinsed), which removes all the fermentable sugars. The rest is the same as extract brewing: boil, add hops, chill, and then ferment. Of course, I’m simplifying things. Honestly, there is quite a learning curve involved and you will need more stuff, including: • A Mash Tun that is capable of holding a constant temp
Check out our local home-brew shops: House of Brews, 3611 Tryclan Dr., (704) 617-4954 Seven Jars Products, 6148-B Brookshire Blvd., (704) 919-0278 Alt Bev/Beer & Wine Hobbies, multiple locations, (800) 365-2739
• A round Igloo beverage cooler fitted with a ball valve and a screen or false bottom • A second cooler known as a hot liquor tank to hold your sparge water • A larger brewpot (I recommend 10-15 gallons in size) • A propane burner • A proper chilling method (we’re shooting to go from boil to 70 degrees in 30 minutes or less; chillers range from $60 to $200) • A brew stand to tie all the gear together You can build a gravity-fed stand, which is easy and allows you to brew just about anywhere. Or you can build an advanced set-up using pumps and a digital control panel with a counterflow wort chiller, which is awesome! Of course, this is for the die-hard brewer and can easily run into the thousands. Whatever kind of brewing you do, if you want to master the beer, you will need to master the grains first. There are hundreds of different brewing grains from dozens of different maltsters from all over the world. Much like the chef must know his repertoire of spices, so too must a brewer know his grains. Base Malts These are the bulk of your recipe, providing the fermentable sugars needed for fermentation. They can add color and more subtle flavors. Examples include Two/Six Row Barley, Pilsner malt and Wheat malt. Kilned Malts Cured at slightly higher temps than base malts, these add higher levels of flavors/aromas and can still comprise 10 to 60 percent of a recipe. Examples include Munich, Vienna, Aromatic, Biscuit, or Victory malts. Crystal/Caramel Malts These are processed at a higher temp, caramelizing the starches. They add intense levels of aroma and flavor, and have sweet notes of caramel, honey, toffee, dried fruit and burnt sugar. They add body, complexity and sweetness to beer. Examples include Crystal, Honey malt, Special-B, Carapils, Caravienne, and Golden Naked Oats. Roasted Malts These are highly roasted, resulting in flavors of chocolate, coffee and dark scorched fruit. Used in porters, stouts, and other dark ales to give intense dark color and extreme flavors. Use these sparingly. Examples include Chocolate malt, Black Patent, Carafa, Roasted barley, and Chocolate wheat. And there you have it. Hopefully I’ve added some insight and perhaps a friendly nudge in the right direction. Bottom line, brewing at home isn’t nearly as difficult as you think. Alex Shoenthal is an award-winning homebrewer, and the head brewer and VP of Dukbone Brewing (Dukbone.com, coming to town mid-to-late 2016). An all-grain brewer 10 years strong, he loves all styles but has an affinity for hops.
Session beer Session Beers are the color of the classic beer style being made to lower strength. Appearance may vary from brilliant to hazy to cloudy with style of beer being made to lower strength. Aroma depends on the style of beer being made. Any style of beer can be made lower in strength than described in the classic style guidelines. The goal should be to reach a balance between the style’s character and the lower alcohol content. Drinkability is a character in the overall balance of these beers. Beers in this category must not exceed 4.0% alcohol by weight (5.0% alcohol by volume). Beers above these limits that are entered into this category may be disqualified before judging or after results are announced. Body is variable with style. Source: 2015 Brewers Association Beer Style Guidelines; used with permission of Brewers Association.
NC Examples: NoDa Brewing Co.: Par 4 IPA Unknown Brewing Co.: Pre-Game Session Ale Triple C Brewing Co.: Golden Boy Blonde Ale
www.gravitymagazinenc.com ««« March/April 2016 ««« 13
Will Work(out) fo r beer
Get outside! Spring is on its way — look for better weather to participate in your favorite run, bike or yoga session!
Exercise, drink, repeat Runs
MONDAY Grapevine (Baxter Village): Run Club with Fleet Feet 6:30 p.m. (1, 2 & 3 mile ) Heist Brewery: 6:30 p.m. (1, 3 & 5 mile) TUESDAY Legal Remedy Brewing Co.: 6:30 p.m. (Various distances)
SATURDAY Sycamore Brewing: 12 p.m. (1, 3 & 5 mile)
SATURDAY Bayne Brewing Co.: 10:30 a.m., Pilates, $10
SUNDAY Lenny Boy Brewing Co.: 12 p.m. (1.5 & 3 mile)
Lenny Boy Brewing Co.: 10 a.m., $5
Yoga/Pilates MONDAY Hattie’s Tap &Tavern 6:30-7:30 p.m.
Carolina Beer Temple: 6:45 p.m. (3 mile)
Sycamore Brewing: 7 p.m., $5
Running For Brews: Brazwells Pub (Montford) 7 p.m.
Pizza Peel (Plaza Midwood) 6 p.m., free plus BOGO entree special after class
WEDNESDAY NoDa Brewing Co.: 6:30 p.m. (1, 3 & 5 mile)
TUESDAY The Olde Mecklenburg Brewery: 6:30 p.m., Yoga On Tap, $5
Sycamore Brewing: 7 p.m. (1, 3 & 5 mile)
D9 Brewing Co.: 6:30 p.m., Detox To Retox, $10
THURSDAY Bayne Brewing Co.: 6 p.m.
WEDNESDAY Sugar Creek Brewing Co.: 6 p.m., Taproom Fitness w/Metro Fitness
Triple C Brewing Co.: 6:30 p.m. (3, 4 & 5 mile) Flying Saucer: 6:30 p.m. (2, 4 mile) Legion Brewing: 6:30 p.m. (4.4 miles) Lenny Boy Brewing Co.: 7 p.m. (1.5 & 3 mile)
Sycamore Brewing: 7 p.m., $5 THURSDAY Triple C Brewing Co.: 6:30 p.m. Free Range Brewing: 6:30 p.m.
14 »»» March/April 2016 »»» www.gravitymagazinenc.com
SUNDAY Bayne Brewing Co.: 11 a.m., Yoga Brewski, $10
Bike
TUESDAY Common Market: Plaza Midwood Tuesday Night Ride 7:30 p.m. (10-15 miles) SATURDAY Unknown Brewing Co.: 2:30 p.m. Bike & Brew (10, 25 and 35-mile loop) SUNDAY Okra (Plaza Midwood): Sunday Slow Riders 2 p.m. The Olde Mecklenburg Brewery: 2:30 p.m (1.5 hr ride) Note: Activities are first come, first served, and times and dates can change, so check each location’s website before you go. If you’d like your event listed, please email all the details to info@ gravitymagazinenc.com.
Indulge in life’s great pleasures... ...friends and beer.. 1906 Commonwealth Ave Charlotte, NC 28205 l egio n b re w i n g.c o m 8 4 4 H O P LOv e
www.gravitymagazinenc.com ««« March/April 2016 ««« 15
26 25 Mooresville
locationlocation »»»
Cornelius
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map SPONSORED by:
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Lake Norman
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Huntersville
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Mountain Island Lake
18
31 Shelby
30
16 5
Bessemer City
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Mt Holly
Dallas
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14 15 NoDa 13
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Charlotte 4 5 12 Plaza 7 6 Midwood South End 10 8 9 3 1 2
Belmont
Catawba River
Lake Wylie
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Matthews
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Pineville
NC
SC
Rock Hill
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16 »»» March/April 2016 »»» www.gravitymagazinenc.com
Lancaster
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33 Waxhaw
29 Salisbury
1 Rock Bottom Restaurant
& Brewery
Kannapolis
19
20
Concord
7
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3 The Unknown Brewing Co.
1327 S. Mint Street
4 Wooden Robot Brewery
1440 S. Tryon Street • Suite 110
5 Lenny Boy Brewing Co.
2224 Hawkins Street
6 Sycamore Brewing
2161 Hawkins Street
7 Triple C Brewing Co.
2900 Griffith Street
49
9 Sugar Creek Brewing
27 New Sarum Brewing Co.
14 NoDa Brewing Co.
2909 N. Davidson Street • Suite 200
17 Salud Brewery
3306 N Davidson St
Opening Spring 2016 427 E Statesville Ave
Spittin’Distance from Charlotte
16 Heist Brewery
159 Barley Park Lane, Unit B
26 Ghostface Brewing
13 Birdsong Brewing Co.
2320 N. Davidson Ave.
19507 W. Catawba Ave., Cornelius
25 Lake Norman Brewing Co.
15 Free Range Brewing
10620 Bailey Road, Cornelius
Mooresville
12 Legion Brewing
2229 N. Davidson Street 2921 N. Tryon Street
11138-C Treynorth Drive, Cornelius
24 Bayne Brewing Co.
1016 N. Davidson Street
16432 Statesville Ave., Huntersville
23 Ass Clown Brewing Co.
11 Three Spirits Brewery
Opening April 2016 109 N. Lee Street, Salisbury
28 Rivermen Brewing Co.
1500 River Drive, Belmont
29 Ole Dallas Brewery
136 Durkee Ln, Dallas, NC
30 Bessemer City Brewing
201 W. Pennsylvania Ave., Bessemer City
31 Newgrass Brewing Co.
213 S. Lafayette Street, Shelby
32 Barking Duck Brewing Co.
New location 4400 Morris Park Drive, Mint Hill
33 The Dreamchaser’s Brewery
Opening Spring 2016 115 East North Main Street, Waxhaw
South Carolina 34 Full Spectrum Brewing
18 Twenty-Six Acres Brewing Co.
Opening Spring 2016 4402 Stuart Andrew Blvd, Ste A
21 Primal Brewery
22 D9 Brewing Co.
10 Thirsty Nomad Brewery
Concord
215 Southside Drive
1906 Commonwealth Ave.
Mint Hill
Opening Spring 2016 528 S. Turner Ave.
5046 Old Pineville Road
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2 Blue Blaze Brewing
4150 Yancey Road
27
401 N. Tryon Street • Suite 100
8 The Olde Mecklenburg Brewery
Harrisburg
Huntersville/Cornelius
Charlotte
27
Opening Summer 2016 7285 West Winds Blvd
19 Cabarrus Brewing Co.
Opening Spring 2016 329 McGill Ave.
2168 Carolina Place Dr., Fort Mill
35 Legal Remedy Brewing
129 Oakland Ave., Rock Hill
36 Benford Brewing Co.
2271 Boxcar Road, Lancaster, SC
20 High Branch Brewing
51
325 McGill Ave.
Distilleries & Cideries
1
Doc Porter’s Distillery
2
Great Wagon Road Distilling Co.
3
Red Clay Ciderworks
4
Dragon Moonshine
5
Seven Jars Distillery
6
Muddy River Distillery
7
Southern Grace Distilleries
232 E. Peterson Drive 227 Southside Drive 245 Clanton Road
Opening Soon-516 E. 15th Street Suite 14B Opening Soon-6148-A Brookshire Blvd.
1500 River Drive • Belmont, NC
Starting October 1, 2015, NC distillers are now allowed to sell their distilled spirits Direct-to-Consumers (DTC.) The bottles must have this sticker affixed to it and can only sell one bottle per person per calendar year at the distillery. Otherwise you can find them in N.C. ABC stores.
625 Main Street Southwest • Concord, NC www.gravitymagazinenc.com ««« March/April 2016 ««« 17
By Karsen Price Photos By Wendy Raymond • Taps And Snaps
What A Babe Bethany Burr Teaches The Nuances Of Craft Beer Through Charlotte Beer Babes
eer is for babes. Just ask Bethany Burr, the leader of Charlotte Beer Babes and the epitome of a Charlotte craft beverage enthusiast. Burr brews. She consumes (responsibly, of course). She teaches others around the Queen City about the nuances of beer. Last but not least, she’s involved with numerous charity events that unite the enjoyment of craft beverages with the importance of giving back. “It’s a complete and utter blast, privilege and adventure running this group, so I hope those attending get even half the enjoyment out of it that I do,” Burr says. Before The Babes Originally from Portage, Mich., Burr moved to the Queen City to attend UNC Charlotte, where she earned a double major in international business and management information systems, and minored in French. Almost 14 years later, Charlotte is still “home.” Ironically, Burr hated beer in college; all of her friends drank light beer and she despised the very smell. Instead, she drank wine, and a few cocktails — namely, amaretto sours and captain and gingers. “And sparingly, at that,” she says. That changed for Burr when she was 23, and a friend took her to Flying Saucer, where she discovered Sam Adams Cherry Wheat. Two years later, a friend introduced her to his homebrew, and then to craft beer “on a craftier scale.”
Know Your Beer
Charlotte Beer Babes offers a variety of different events that revolve in a series: • Beer Education classes, held at The Beer Growler on the Second Saturday of the month • End-of-Month Brewery Visits • Quarterly Charity events to benefit eight local charities a year • One Off Beer events, including bus trips, beer education, food pairings, homebrewing, “beertography” & more Check out Charlotte Beer Babes’ Facebook page for info.
“The rest, as they say, is history!” she says. “Or herstory, in this case.” Burr didn’t create Charlotte Beer Babes. In December 2013, she took over leadership of the group from Tracie Guild, who started CBB in 2011. It was a natural progression. Guild’s changing schedule couldn’t withstand the additional work of CBB, and Burr had been an avid member from the start. Burr recalls how nervous she was to take the reins. “Tracie had done such an amazing job, and I was afraid I couldn’t live up to her big amazing shoes,” she says. “The fact that I was in charge terrified me.” Despite her fear, Burr was a natural, and her nervousness further endeared her to the group’s members. Above all, she wanted to support the original mission of the group. “The premise was to create a safe space for women to learn about beer, without feeling stupid for asking a question, and without feeling overrun by men — because it’s beer, and stereotypes are real,” Burr says. “And also to foster friendships between women who like beer, not just wine.” Burr definitely likes beer. When asked to choose her favorite type, she waxes on about stouts. But then, there are IPAs. And don’t forget sours, porters, browns and pale ales. “I really don’t dislike any style,” she says, “although there are a few specific beers I don’t like (hello, Crime &
Punishment!).” Burr is a brewer, and for the record, believes that anything boys can do, girls can do better — or at least, equally. “I am proud to say that I’ve done seven beers and only one was with a man!” she says. “We’ve got a really good and growing amount of female home brewers in this area, and every so often one will ask me if I want to do a beer together. I’ve yet to say anything other than, ‘Heck, yes!’” Getting Charitable It’s not all fun and brew for Burr. She has overseen over 100 events, and planned a whopping 43 in 2015. CBB has over 1,500 active members, with a core group of 300. While most members hail from around Charlotte, there are some who live as far away as Raleigh and Charleston … even Michigan and Colorado. Burr works diligently to give back to charities, getting involved annually with approximately 30 charities — some through CBB, and some on a personal level. “I have been involved with charities since I was in middle school,” she says. “I do it because I love it.” She works with Red Cross as a Disaster Assistance Team Volunteer, and at the USO Charlotte Airport Center. She’s also part of the Charlotte Mecklenburg Volunteer Emergency Support Team. Beyond that, a host of charities are near and dear to Burr’s heart, including Operation
Brews For A Cause Usher in spring this March and April with help from the Charlotte Beer Babes: March 5: BB&T Corporate Cup with the YMCA March 5: Run Jen Run 5K April 25: Girls On The Run 5K April TBD: CBB fundraiser for Greater Charlotte SPCA Homefront-Carolinas, Isabella Santos Foundation, ACEing Autism, Safe Alliance, Carolina Breast Friends, Second Harvest Food Bank, Make-A-Wish®, Beards BeCAUSE, and the Humane Society of Charlotte. Just to name a few. Overall, Burr thrives within the craft beer community. “Hands down, I love the people the most,” she says. “Everyone comes from all walks of life, professions, ages, interests, experiences, backgrounds and families. It’s just amazing to see this diverse group unite with virtually no drama, with an all-inclusive attitude to welcome all-comers, and with such a great ‘support mentality’ for the local and regional shops and breweries. I’ve met a lot of people through craft beer, and they are all fabulous, I must say.” Craft bartender and beer aficionado Salim Tucker puts it simply. “Bethany is awesome,” he says. “Her never-ending smile is addictive and her passion for the Charlotte Beer Babes is unparalleled. I’ve had the pleasure of pouring Bethany countless times, each one more entertaining than the last. I highly recommend the Beer Babes to any woman who is interested in learning the craft. It’s informative but not boring. It’s engaging but not cliquey. All in all, if you like beer, you like Bethany.” Karsen Price is a proud member of the Charlotte Beer Babes.
www.gravitymagazinenc.com ««« March/April 2016 ««« 19
brewtour »»»
A Spectrum Of
Choices
Full Spectrum
Brewing
By Sam Rozzi Photos by Eric Gaddy Casting Shadows Photography
20 »»» March/April 2016 »»» www.gravitymagazinenc.com
ull Spectrum Brewing, founded by Charles Bergman, is the product of a lifelong love of fitness and beer. The brewery is the first of its kind in Fort Mill, S.C., just a hop, skip and a jump over the North Carolina line. Bergman has always had a healthy respect for good beer. In fact, before going pro, he dabbled with brewing in college. He says, “Being the science nerd that I am, I was intrigued by the brewing process. And, given my propensity for bending (and occasionally breaking) the rules, I wanted to be able to say that I brewed beer in my dorm room.” Before opening Full Spectrum in August 2015, Bergman held numerous occupations, including positions in health care. Before long, he found the world of Corporate America was wearing thin, and so he decided to go into the Army for two years. After the Army, he headed back to school
for microbiology/immunology, with an undergrad degree in biology. This is where his love for science and beer really started to ferment. “I was spending a lot of my hours in the gym — my running habits from the Army had morphed into a CrossFit addiction — but I also had the time to get back into crafting beer,” Bergman says. “And the more I brewed, the better they got.” The decision to open a brewery in Fort Mill was one that seemed obvious to Bergman. First off, he grew up in the area, making him familiar with the culture and people. He knew that, regardless of whatever laws and regulations he had to overcome, this rapidly growing community would appreciate a homegrown brewery, and also simply deserved one. But, starting a brewery is especially expensive. Bergman recalls visiting Holy City Brewing in Charleston, and looking up at the rafters, and suddenly thinking, “Damn, this would be a great spot for a workout.” The more time he spent thinking about his two passions — beer and exercise — the more he began to dream about merging the two. www.gravitymagazinenc.com ««« March/April 2016 ««« 21
Full at a Glance Spectrum
Location: 2168 Carolina Place Dr., Suite 108 Fort Mill, SC 29708 Hours: Thu. & Fri.: 4-9 p.m.; Sat., 12-9 p.m. Food trucks? Yes Web: www.fullspectrumbrewingco.com Social: Find us on Facebook
After much thought, he decided to create a business that was both Cross-Fit mecca and burgeoning brewery, all in the same building. “By starting with a nanobrewery-sized operation, and waiting for the gym to grow, we could limit both our investment and our risk,” he says. “The cost of our equipment would be under $50,000 instead of over $500,000, and the gym could pay the rent until we were ready for the brewery to strike out on its own.” He adds, “If we brewed great beer and people wanted more, we could expand. If we brewed terrible beer and couldn’t give it away, at least we hadn’t bet the farm on the venture!” What happened next was surprising — both businesses took off. That said, opening his first brewery had its fair share of difficulties and challenges, especially with Full Spectrum being the first of its kind in York County. Not too long ago, South Carolina notoriously had some of the toughest beer laws in the country. Thankfully, that changed recently for the better. Bergman said working with York County was definitely a big learning curve. The ideology behind Full Spectrum is to “have a beer for everyone on the spectrum.” Bergman 22 »»» March/April 2016 »»» www.gravitymagazinenc.com
wants to have a truly seasonal feel, and as part of that goal, he makes a point to stick with as many local and fresh ingredients as possible. The brewery opened with a one-barrel system, which of course has its limitations, but the brewery is looking to expand and grow as the demand increases. The Full Spectrum menu truly showcases their mission statement. During my visit, I saw a few stouts, porters, IPAs,, a pale ale, and a golden ale. As someone who never has the same beer twice, this is love at first sight. A personal favorite implementation at the brewery comes from the flights. They have a $2 taster, which allows people to have a little more freedom in selection. “We aren’t trying to impress you with the size of our brewery or the decadence of our taproom. We’re not here to brew the fanciest beers or prove ourselves to the beer snobs. We’re here simply to craft great beers for great people,” Bergman says.
Sam Rozzi is a lover of good craft beer and the founder of CraftCarolina.
presentation matters
704-916-9470 @beardbeerbard castingshadowsphotography.com
www.gravitymagazinenc.com ««« March/April 2016 ««« 23
Heaven On Wheels
The Allure Of Biking & Beer By Karsen Price Photos by Eric Gaddy Casting Shadows Photography
Bicycle Benefits This national program helps businesses promote biking by selling helmet stickers, usually for $5. In exchange, patrons reap local benefits and discounts. The list of participants in Charlotte is long and distinguished. Visit bb2.bicyclebenefits.org to find businesses that play along.
24 »»» March/April 2016 »»» www.gravitymagazinenc.com
“It’s just like riding a bike.” How many times have you used that phrase to explain a skill that, once learned, is never forgotten? Obviously, learning to ride a bike is a rite of passage that is very nearly universal. Fast-forward to adulthood, and add a glass of fresh, handcrafted beer to the mix. Voilà, you take that rite of passage to perfection, melding the worlds of cycling and beer in a happy explosion of exercise and relaxation. www.gravitymagazinenc.com ««« March/April 2016 ««« 25
Ride On Charlotte offers a variety of biking experiences for the social rider and the competitive one. Here are a few rides to consider: Bike and Brew Saturdays at 2:30 at Unknown Brewing, 1327 S. Mint Street Riders can choose from a 10-mile, 25-mile and 35-mile loop. Unknownbrewing.com Sunday Slow Riders Sundays at 1:45 p.m., meet at Okra, 1912 Commonwealth Ave. Cltspokespeople.org/ sunday-slow-riders/ The Olde Mecklenburg Brewery Sundays at 2:15PM 1.5 hr ride, followed by a beer or two in the OMB Biergarten. Plaza Midwood Tuesday Night Ride (PMTNR) Tuesdays at 8 p.m. Social ride around the city, complete with 15 miles logged, and 1-2 stops. Find on Facebook The Dirty Easy Ride Thursdays at 6 p.m. at The Spoke Easy. Get an alternative look at the city, including some trail riding. Find on Facebook Thursday Night Bike Club Thursdays at 6:30 p.m. at Legion Brewing, 1906 Commonwealth Ave. Perfect for beginners, this ride includes a variety of stops. Legionbrewing.com P-Ride Thursdays at 6:45 p.m. at Petra’s, 1919 Commonwealth Ave. A casual ride that averages 16-22 miles and finishes at Petra’s. Find on Facebook Thursday Night Lights Thursdays at 7:30 p.m. The distance and starting point varies in this Charlotte Meet Up group ride. Meetup.com/Charlotte-Area-Cycling Note: This is not a comprehensive list; explore even more ride possibilities by visiting Cltspokespeople.org/ calendar, or Weeklyrides.com/ index.php/social-rides.
For many, the two worlds are simpatico. From beers with biking names (um, hello, Fat Tire) to local breweries outfitted with bike racks and weekly bike rides, biking and beer go together like peas and carrots. Just ask cyclist Steve Fox. Fox is one of the founding members and leaders of the Unknown Bike and Brew, and he can be found at The Unknown Brewing Co. nearly every Saturday. “It doesn’t matter where I live or where I travel, I always meet great people cycling,” he says. Bike and Brew began as an offshoot of Fox’s work with the Multiple Sclerosis Society. He was participating in the annual charity ride known as MS Breakaway to the Beach, when he noticed that many of his fellow riders were deeply in need of cycling support and advice. “Their brother, their mom, or their friend had MS, but they were novice riders,” he says. “They were putting themselves through hell to ride 20, 50, 75, 100, 200 miles in a weekend. I thought it would be cool if I could help prepare some of those riders for the distance they were attempting.” He decided to pull together several training events centered around a brewery. The idea? Tour a brewery, do a 30 to 40 mile ride, and then return to the brewery and enjoy some beer. In return, the brewery would donate one dollar from every beer back to the MS Society. “The ride took off from there,” he says. Unknown hosts the Bike and Brew every week, offering three route distances — 10, 25 and 35 miles — in order to accommodate beginners to racers. Last year, the Unknown/ Dornier Team raised $22,000 for multiple sclerosis. In general, Fox says the biking community is made up of supportive folks. “Riding can put you in a pretty vulnerable position,” he says. “There is not much keeping you from hitting the ground, and I think that fact creates a bond between cyclists. We are happy to talk to other riders, share some thoughts on things that did or didn’t work, and in general give our opinions. The community looks out for one another.” When it comes to biking/beer advocates, it’s important to note that the spectrum is wide. Some cyclists are avid athletes who count every mile; others are more into the ride itself than worrying about calories burned and distances logged. Fox describes himself as more of a social rider than a racer. “Distance can be relative,” he says. “Last year, I logged 3,947 miles. That is a lot for some; it is a little for others.” Overall, he agrees that craft beer and bikes share a connection that is multi-faceted. Both are tight-knit communities that are also very inclusive … everyone is welcome. There is a local aspect, Fox says, noting that there is something meaningful and pleasing about riding in a community and then enjoying a product that is produced right there. Adventure factors in, as well. “Trying a new beer or brewery can be compared to riding in a new area. You don’t know where you are going to end up,” he says. There is also a mechanic aspect. “Who doesn’t like a beer when you are working on your machine?” Last but not least, the comradery can’t be beat. “Having a place to tell stories and give each other a hard time is invaluable,” Fox says.
26 »»» March/April 2016 »»» www.gravitymagazinenc.com
Bike & Beer Tours Carolina Tours offers Bikes and Brews, where you can explore local brews in up-and-coming neighborhoods such as NoDa. Charlottenctours.com For a different kind of pedaling, consider Trolley Pub, a pedalpowered, pub-crawling trolley that visits pubs in a variety of areas. Charlotte.trolleypub.com
More cool places to ride for beer: The Spoke Easy (bike store with taps) 1523 Elizabeth Ave., Suite 120 »»» Thespokeeasyclt.com Spirited Cyclist (bike store with taps) 9905-A Rose Commons Drive »»» Spiritedcyclist.com U.S. National Whitewater Center 5000 Whitewater Center Parkway »»» Usnwc.org
CRAFT BREW NIGHTS Tap into Some Great Craft Beers with Harper’s Restaurant Group
Drink Local Every Monday
Specials All Day | Bar Bites Menu
Upstream – 11 NC Taps Harper’s Carolina Place – 9 NC Taps Harper’s SouthPark – 10 NC Taps Harper’s Greensboro – 2 NC Taps + Bottles
Drink Local Every Tuesday
Specials All Day | Bar Bites Menu Mimosa Grill – 8 NC Taps
PLUS…Coming up at Mimosa: Cooking with Beer
April 4 | 10am-12noon | $40 Celebrating NC Craft Beer Month Call 704-343-0700 to reserve your seat.
Visit www.harpersrestaurants.com for details and menus www.gravitymagazinenc.com ««« March/April 2016 ««« 27
] d e d n a [Br A Local Look By Karsen Price
Behind The Design
Saturday Brand Communications
simplify
stand out
The Plaid Penguin
Sublmnal Design
tell a story
he business of craft beverages is one of the most creative, thriving “new” industries to hit the Queen City. Perhaps the hallmark of the craft beverage world is its playful, artsy attitude — an attitude that emanates throughout breweries, bottle shops and business owners. From the ingredients that make up your favorite porter, sour or ale … to the design of the bottle, can or growler that encases it, this creativity surely adds to the overall enjoyment of craft beer. No wonder craft beverages have inspired a downright cult following around town (and beyond). Here, three local design experts discuss the business of branding craft beverages, offering a peek into the creation of those local logos we love. 28 »»» March/April 2016 »»» www.gravitymagazinenc.com
Saturday Brand Communications Lead Designer: Hank McGrowley (with help from James Ward) Clients include: NoDa Brewing, Brawley’s Beverage, Brixx Pizza, Crescent Communities -----------------------------------------------------------Q: Can you share the thought process behind designing logos/labels for local craft beverage companies? For all breweries, we look to add personality and mojo on the outside of the can, to get people excited about what’s in it. Overall, we try to emulate the character of the brand, give hints through color and artwork as to the flavors of the specific beer, and create designs that will stand apart from the crowd on the shelves, in the coolers, and on tap handles. For NoDa brewing, we use pop art with a splash of mischief (as we describe it). It feels very much like the brand, and like the neighborhood the brewery is named after. Ultimately, we want to sell beer, but beer is fun and people should enjoy everything about it … even the can designs. Q: Are there certain things that are important to keep in mind with craft beverage logo/label creation? I would say overall, designers and breweries need to practice restraint, a trademark of great design. Most folks go nuts with these craft beer labels and the result is a very noisy beer aisle. You can really stand out by simplifying. It’s also important to consider what a whole family of can designs would look like. Good breweries tend to keep brewing new beers, so when you go to create new designs, you want a sense of how you can add more labels while still feeling related. We’re pretty happy with how all our designs have individual personalities, but when lined up together, they still feel like they came from the same place. Q: Anything else readers might find interesting? The brewery has experienced tremendous growth, clearly thanks to the hard work of Todd, Suzie, Chad and everyone who works at NoDa Brewing. But the actual design of the
cans has also gotten them some extra exposure, too, including an article in Beer Advocate and inclusion in some hardcover beer books. The Plaid Penguin Lead Designer: Conor Merrigan Clients include: The Unknown Brewing Co., Pour Olive, Cowfish Sushi Burger Bar -----------------------------------------------------------Q: Can you share the thought process behind designing logos/labels for local craft beverage companies? The thought behind The Unknown Brewing Co. cans is simple: Try and create a design that is bold and simple that will stand out on a very populated shelf. Find that recipe and recreate it with slight changes (in colors and wording), giving the consumer a noticeable style to look for, so they will hopefully instantly know that it’s a UBC brew. When someone is at a party or tailgating, we want to be able to see that can from across the room and know that the person is “Living Without Boundaries.” For the bottles, we try and stick with a similar formula, but because these are bigger beers, they deserve artwork on the bottles. We like screen-printing our bottles, because they are bold. Yes, putting a label on bottles allows for more crazy details, but we like to think opposite of that. The goal is to convey the message as boldly and simplified as possible. We don’t want our bottles to get lost in the shuffle. There are lots of craft bottles out there and the bottle shops are packed with all different types and styles, so it can be overwhelming for a consumer. So, making a simple, bold statement, in our opinion, the best way to break through that clutter. In other words: Here is our beer; we think it’s pretty damn good and you should try it. www.gravitymagazinenc.com ««« March/April 2016 ««« 29
Q: Are there certain things that are important to keep in mind with craft beverage logo/label creation? Ultimately, the beer is what sells the beer. We’ve had horribly labeled beer that is amazing and beer that has awesome labels but is no good at all! Don’t think that there is a perfect recipe. The craft beer consumer is more likely to try new things, so your main goal is to get that guy/girl to try your beer over the one that is next to yours on the shelf. Which is why we like the bold approach. Q: Anything else readers might find interesting? Brad, the owner, enjoys printing little messages on every run of cans. So like a Snapple bottle, the bottom of the cans in each canning session has a new, clever message. Sublmnal Design Lead Designer: Justin Moore Clients include: Olde Mecklenburg Brewery, Cabarrus Brewing Co., D9 Brewing Co., Charlotte Oktoberfest -----------------------------------------------------------Q: Can you share the thought process behind designing logos/labels for local craft beverage companies? The process is the same for all branding exercises, no matter the industry: Get to know your client, their vision, what they do and how they do it differently from their competitors. Then get to know their target demographic, and find out what makes them tick and what is going to appeal to them. In the case of the craft brewing industry, it has always been a good fit for me because I am the target demographic! I always try to create things that would make me stop and take a second look at that beer on the shelf/on tap. The next question is, “Are we promoting the beer brand itself, or the overall brewery brand?” On the original Olde Mecklenburg Brewery packaging, we intentionally wanted to promote the overall brand, which is why we used a giant OMB logo on the labels and packaging to get maximum visual impact when the consumer was standing in the beer aisle deciding which beer to buy. The purpose there was to build awareness of the overall OMB brand, which was 30 »»» March/April 2016 »»» www.gravitymagazinenc.com
new and relatively unknown at the time, and allow that brand awareness to become the catalyst to get people to buy not only that one beer, but all beers in the OMB lineup. We then used different color schemes to differentiate each beer in the OMB lineup, while keeping the overall layout and imagery consistent across the board. Obviously, this approach worked! On the other hand, with D9 Brewing’s “Ancient Sours” line, the emphasis was more on the individual beer brands themselves than the overall D9 Brewing brand, which had a much smaller piece of real estate on the packaging. The only thing that stayed consistent on those was the placement of the D9 logo and the beer descriptions. Everything else was very different for each beer in the series. Q: Are there certain things that are important to keep in mind with craft beverage logo/ label creation? Beyond logos and labels, having a consistent brand image all around and a compelling story behind the brand is just as important as the product. Obviously, the product has to be solid, but the brand behind that product and the experience the consumer has interacting with the product (packaging, brand collateral, etc.) coupled with the taproom experience go hand-in-hand with the success of a brewery. A Label to The important things Remember to keep in mind when developing a craft beer Big Jax is a brand is developing commemorative relea se your brewery’s concept Overmountain Viney by ards, celebrating the life of and staying true to of the family’s Great one that concept across Da that was beloved by nes the board. You could ev visitor to Overmounta ery use any color scheme, in. imagery, etc., as long The Big Jax as it fits with the image an artisana hard cider is l cider that and story of the fermented in stainles was s ste then aged in French Oa el brand. k.
FRESH
BREWED IN
CLT
THE OLDE MECKLENBURG BREWERY
The only thing better than drinking Charlotte’s freshest beer is drinking Charlotte’s freshest beer in the city’s most unique beer-drinking location. Whether it's a beautiful spring day playing cornhole, or a cold evening huddled around a blazing firepit, you won't find a better Biergarten in the Queen City to enjoy a fresh, cold beer.
4150 Yancey Road, Charlotte, NC 28217 704.525.5644 • oldemeckbrew.com
chef’scorner »»»
St. Martin’s Cross Scottish Ale Basted
Leg Of Lamb Recipe by Tim “The Brew Chef” Schafer Photo By Wendy Raymond • Taps And Snaps
32 »»» March/April 2016 »»» www.gravitymagazinenc.com
amb is truly the “meat of meats” among the meat lovers of the world. Domestic and European lamb tends to have a bolder flavor, while its counterpart from Australia or New Zealand is usually quite mild and not as “gamey.” Although I prefer to roast leg of lamb on the bone, it does make it much easier to use a boneless roast. Ask your butcher to debone and tie it back on the bone for you; they will know what you want. For this recipe, I am incorporating two beers from D9 Brewing Co. First, a dark, full-bodied, high-gravity Scottish Ale donned “St. Martin’s Cross” for the marinade and baste. Second, a sour Gose called “Iocane” to accent and add a pleasant level of acidity to the earthiness of the roasted vegetables. All in all, you will spend about two hours prepping and cooking this delicious Irish-inspired main course, which will serve eight lamb (and beer) lovers.
To marinate the lamb:
4 pounds boneless leg of lamb, tied Or: 5 pounds bone in, deboned and tied on the bone 1 tablespoon garlic, chopped 2 tablespoons fresh rosemary leaves 1 cup D9 St. Martin’s Cross Scotch Ale ¼ cup Worcestershire sauce ½ teaspoon pure liquid smoke (optional) 2 teaspoons kosher salt 1 teaspoon cracked black pepper
For the baste:
¾ cup honey 2 cups St. Martin’s Cross Scotch Ale reserved marinade
For the roasted root vegetables:
12 cloves garlic, peeled 6 shallots, peeled 1 large white onion 4 stalks celery 2 carrots 1 rutabaga 2 parsnips 1 turnip 1 pound small red skin potatoes 1 cup D9 “Iocane” Gose 1 cup chicken broth 2 teaspoons kosher salt ½ teaspoon white pepper 1 fresh herb bundle: rosemary, thyme & parsley 2 ounces unsalted butter
To marinate, baste & roast the lamb & vegetables:
Place the lamb and marinade ingredients into a large resealable bag. Blend the contents and seal the bag well, removing any excess air. Place in the refrigerator for at least eight hours, turning it over from time to time. Remove the lamb from the bag and pour the marinade into a 2-quart saucepot. Dry the lamb with a paper towel, place it on a plate and set it aside. Add the honey and beer to
the marinade and simmer the mixture for 15 minutes or so until half the baste remains. Meanwhile, in a 5-quart heavy bottom roasting pan, heat the oil for 1 minute over medium high heat. Season the lamb with salt and pepper and carefully place the roast into the hot oil. Brown the meat on all sides. Peel the vegetables and cut into one-inch pieces. Toss the vegetables and potatoes in the remaining ingredients (except the herbs and butter). Add the mixture to the hot pan and, with the herb bundle, place the lamb on top nestled in the middle. Brush the roast with the baste and place the pan into a preheated 375 degree oven. Continue to baste the lamb every 15 minutes. Cook the lamb for 20 minutes to the pound for medium. (A 4 pound roast will take close to an hour and a half.) Remove the roast from the pan and place it on a cutting board. Cover it with foil and let the meat rest for 10 minutes. Remove the herb bundle and stir the butter into the vegetables, adding more seasoning if necessary. Slice the roast into quarter-inch portions. Brush the roast with any remaining baste and serve it with the roasted vegetables. This dish will pair well with either beer; I recommend drinking both — serving the gose first. Tim “The Brew Chef” Schafer has been sharing his passion for cooking with beer for over two decades. His beerenhanced recipes have been found within the pages of many publications, and he has appeared on numerous radio and television shows. Chef Schafer also operates Tim Schafer’s Catering in North Carolina. Find him at cheftimschafer@gmail.com or on Facebook. www.gravitymagazinenc.com ««« March/April 2016 ««« 33
spikedwithspirits »»»
Well Poured 34 »»» March/April 2016 »»» www.gravitymagazinenc.com
istilleries are popping up around the Queen City faster than you can say whiskey river. Here, three up-and-coming distilleries — Muddy River Distillery, Doc Porter’s Distillery, and the newest, Great Wagon Road Distilling Co. — share their favorite pourable recipes. Why not buy a bottle of locally made whiskey, rum or vodka, and whip up your own special concoction at home?
Great Wagon Road Distilling Co.
Hot Poitin
1 ounce Great Wagon Road Drumlish 1 teaspoon whiskey barrel-aged honey Splash of hot water 1 lemon wheel spiked with cloves
Doc Porter’s Distillery
The Bitter Doc
1 ounce Doc Porter’s vodka 1 ounce dry vermouth 2.5 ounces fresh-squeezed grapefruit juice 5 drops of Rizzo Crude Bitters Stir with ice. Strain and garnish with orange.
Muddy River Distillery
Charlotte Sunset 1 part Coconut Carolina Rum 1 part lemonade 1 part pineapple juice
Add ice and top off with a splash of grenadine for the “sunset” effect. Can use this recipe for a single serving or a pitcher full!
www.gravitymagazinenc.com ««« March/April 2016 ««« 35
offthevine »»»
Trail
Away
Usher In Spring With A Trek Along A Winery Trail
By Matt Kemberling & Joe Brock The NC Wine Guys
ooking to escape the winter blues and cabin fever with an impromptu, out-of-town escape? We have just the thing for you … a road trip to wineries, of course! North Carolina is home to over 70 wineries within a two-hour drive of Charlotte. Many of the wineries belong to some sort of “trail.” Fear not, hiking isn’t required, and usually they are only a 10 to 20 minute car ride apart. Here are two great trails that would make for an excellent getaway as you try and forget winter ever happened.
Overmountain vineyards Photo by Belinda King 36 »»» March/April 2016 »»» www.gravitymagazinenc.com
Photo Courtesy Mountain brook Vineyards
Photo Courtesy Flint Hill Vineyards
Photo Courtesy Parker-Binns Vineyard
Photo Courtesy Russian Chapel Hills
Trail No. 1: Tryon Foothills Wineries Just 90 minutes to the west of Charlotte is a gem of a wine trail, nestled in the foothills near Tryon. The wineries in the area open at 1 p.m. on the weekend, so pack a lunch or picnic and take off around 11:30. (You could stop off at Red Bridges Barbecue Lodge in Shelby for a treat. It’s on the way and worth the visit.) The first stop on the trail is Mountain Brook Vineyards. High atop one of the foothills (not to mention a long driveway), you’ll find the quaint 7.5-acre vineyard and winery. Planted in 2002, they made their start as a vineyard selling grapes to other wineries. Soon, they began making their own wines, focusing on dry reds and whites. Stop in for a tasting and you’ll likely meet Dennis, the owner and winemaker. He and his wife, Miriam, are usually in the tasting room and love telling their story to visitors. Sit at the bar or in a lounge chair and sip on some Chardonnay, and time seems to grind to a halt. Next stop on the trail is Russian Chapel Hills. Named for the authentic Russian chapel built out in the vineyard, this stop provides visitors with an amazing view and great craft wines. Owner Andrey Medvedev currently has five NC wines on his tasting sheet, including a signature Merlot that is a must. He is also an official importer of a few Spanish Rioja blends that are sold under the Karma label. As you sip on some wine on the deck overlooking the vines, marvel over the chapel out in the distance. From there, head on over to Overmountain Vineyards. You’ll find mainly dry wines, a few fortified dessert wines, and one of Polk County’s first hard ciders. One of the most unique wines you’ll discover is the Petit Manseng. One sip, and you’ll be hooked. The final stop on the trail is Parker-Binns Vineyard. Plan to stop by here on a Sunday and enjoy some free homemade pizza, baked right on site in their wood-fired oven. It pairs nicely with their wines, which range from dry whites and reds to an off-dry white blend and two fruit wines. While you’re there, make sure Karen snaps your picture for their Facebook page. www.gravitymagazinenc.com ««« March/April 2016 ««« 37
Photo courtesy Flint Hill Vineyards
Sanders Ridge Winery Photo by Julian Charles
Photo courtesy Flint Hill Vineyards
Photo courtesy Sanders Ridge Winery
Sanders Ridge Winery Photo by Mandy Powers
Trail #2: The Yadkin River Wine Trail Deep in the heart of the Yadkin Valley, you’ll find a wine trail that offers everything from dry to sweet. Located just outside of Winston-Salem, this trail is also about 90 minutes from Charlotte. The first stop is Flint Hill Vineyards. A North Carolina Century Farm, here you’ll find seven wines made in a new American/French style. The wines are full of character and easy to enjoy. The historic farmhouse tasting room adds to the charm. In the summer, they offer wood-fired pizza, and throughout the year they have wine pairing dinners. Sip, savor and relax, then make your way on to the next stop. Stop two is just up the road at Divine Llama Vineyards, where you’ll find a wide variety of wines with something for everyone. They offer several single varietal wines named after the grape (like Merlot, etc.), but they also have blends that are named after their prize-winning llamas! Grab a bottle to take home and get back on the road; the next winery is just around the corner. Cellar 4201 is the third stop. Known for their bold red blends, Cherokee Red and Warrior Red, they also have a delicious Rosé and vibrant Chardonnay. Don’t miss the custom-made chocolates that pair perfectly with their red wine. Stop No. 4 is RagApple Lassie Vineyards. As you approach, you’ll know you are in the right spot when you see the silo painted in cow print, paying homage to the beloved family cow for which the vineyard is also named. With such a great story, you’ll be sure to find something that strikes your fancy. Plan to spend a bit of time here, as their tasting sheet is extensive. The final stop for this trail is Sanders Ridge. Enjoy a tasting of wines, dry and sweet, and plan to stay for dinner. You’ll find a farm-to-fork experience, with menu items that are sure to please. For the more adventuresome, they offer a zip line course … truly, there is something for everyone! 38 »»» March/April 2016 »»» www.gravitymagazinenc.com
Location, Location Trail No. 1: Tryon Foothills Trail
Part of the Our Carolina Foothills Group Ourcarolinafoothills.com/visit/vineyards Mountain Brook Vineyards 731 Phillips Dairy Road Tryon, NC 28782 (828) 817-4376 Mountainbrookvineyards.com Russian Chapel Hills Winery 2662 Green Creek Drive Columbus, NC 28722 (828) 817-7260 Russianchapelhill.com Overmountain Vineyards 2014 Sandy Plains Road Tryon, NC 28782 (828) 863-0523 Overmountainvineyards.com Parker-Binns Vineyard 7382 N. Carolina 108 Mill Spring, NC 28756 (828) 894-0154 Parker-binnsvineyard.com Flint Hill Vineyards Photo by Lee Hinshaw Photo courtesy Sanders Ridge Winery
Trail No. 2: Yadkin River Wine Trail Yadkinriverwinetrail.com Flint Hill Vineyards 2133 Flint Hill Road East Bend, NC 27018 (336) 699-4455 Flinthillvineyards.com Divine Llama Vineyards 5349 Macedonia Road East Bend, NC 27018 (336) 699-2525 Divinellamavineyards.com Cellar 4201 4201 Apperson Road East Bend, NC 27018 (336) 699-6030 Cellar4201.com RagApple Lassie Vineyards 3724 RagApple Lassie Lane Boonville, NC 27011 (336) 367-6000 Ragapplelassie.com Sanders Ridge Winery 3200 Round Hill Rd Boonville, NC 27011 (336) 677-1700 Sandersridge.com www.gravitymagazinenc.com ««« March/April 2016 ««« 39
offthevine »»»
Local Lovelies
2011 Synergy Syrah Flint Hill Vineyards A unique red wine, Syrah can often be overly peppery and one-dimensional. This Syrah is not like that at all. To counter the heavy Syrah, Flint Hill Vineyards blends their Syrah with Viognier in the style of the Rhone Valley to lighten the profile and add complexity. The nose is light with cherries and licorice coming through, and a soft floral note in the background. The flavors are mild, with fresh cherries and a light peppery mid tone. The silky body fades seamlessly into the finish and gently disappears.
2013 Epic Petit Manseng Overmountain Vineyards A grape common to southwest France, Petit Manseng is finding a welcome home here in North Carolina. The Epic Petit Manseng from Overmountain Vineyards is a great example of what the grape has to offer. The bright tropical nose has big notes of pineapple and soft honey. The first sip has a bright acid zing up front, then moves quickly into lush mangos laced with coconut. The creamy body carries through to the end and gives this wine a wonderfully full texture.
Reviewed by The NC Wine Guys
2013 Cabernet Sauvignon Parker-Binns Vineyards Big, bold and well balanced are three things that come to mind when tasting this wine. To start, the nose is robust with a bold note of dark fruits mixed with a toasty vanilla. Swirling it around in the glass brings out more of the complexity with a touch of allspice. The juicy flavors are lush with plums and raspberries, which play well with the toasty oaky midpalate. The finish ends on a lingering cocoa nib note that leaves you in anticipation for the next sip.
Kaleidoscope Red RagApple Lassie Vineyards An expertly crafted red blend of 100percent estate grapes, this red is deliciously complex without being overcomplicated. Black plums and roasted red fruits adorn the nose and gently unfold into a rich aroma. The flavors start out simple, with bright strawberries and black cherries, then move into subtle warming spices with cinnamon and nutmeg coming to mind. The finish is dry with a slight hint of tanned leather.
Matt Kemberling & Joe Brock are two guys who love wine, local breweries, farm to fork and all things local. Follow their adventures at http:// ncwineguys.com or on Twitter @NCWineGuys. 40 »»» March/April 2016 »»» www.gravitymagazinenc.com
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