BEER & WINE
High Country Beer Fest Event Guide
WELCOME TO THE 18TH ANNUAL HIGH COUNTRY
Beer Fest
Welcome to the 18th annual High Country Beer Fest! It’s hard to believe it’s been 18 years already. What started as a crazy idea from a group of beer-loving faculty and community members in Boone has evolved into a premier late-summer event of the High Country. The original event in 2007 was held indoors at the Broyhill Inn and Conference Center on campus during a football weekend in the fall and welcomed about 300 attendees. After the inaugural year, the event was moved to the Saturday before Labor Day weekend, which is a sweet spot after the fall semester has started, but before football season officially kicks off, and has been held on that date ever since. It was also moved outside to enjoy the beautiful late summer weather in the High Country, when it’s typically sweltering down the mountain. Despite the date change, the Beer Fest remained at
the Broyhill Inn until it outgrew that venue several years later and was moved to the High Country Fairgrounds, its current venue. The event continued to grow and in 2019 saw about 3,500 attendees, which was probably bigger than it ever should have gotten. Well, COVID put an end to that growth. The 2020 event was online, and in 2021, with so much uncertainty around large gatherings, the event was limited to 1,000 attendees. The brewers, attendees, and organizers all appreciated the return to the boutique roots of the event and it was decided to limit the attendees moving forward to about 1,600, a sweet spot for the event and venue.
The Beer Fest is not only an entertaining and educational event in the High Country. It also serves as the major annual fundraiser for the Fermentation Sciences program at App. Over the years, despite date and venue changes, a pandemic,
and economic swings, the Beer Fest has raised hundreds of thousands of dollars for the first stand-alone fermentation sciences program in the country and has been critical to the success of the program. The money is used to support student research projects, equipment purchases, and travel to conferences for faculty and students. Whereas most of the revenue from the event goes to the Fermentation program, the remaining revenue is donated to a different local charity every year. This year’s local charity is Casting Bread, a non-profit dedicated to providing food security in the high country.
The High Country Beer Fest also provides the opportunity for regional artisans, from brewers to musicians to food vendors, to show off their skills to a captive audience. The boutique nature of the event also allows patrons to talk with the brewers and
learn about what inspires them. Don’t forget about the educational seminars as well, which showcase fermented delicacies prepared by students in the Fermentation Sciences program. The seminars are a great way to take a break from the main festivities and learn about the fermentation process and taste the different ways it can be applied to food products.
From the organizers of the Beer Fest, we’d like to thank you for your patronage over the years and hope to see you on Aug. 23 for this year’s event. Come enjoy a beautiful day in the High Country and support local brewers, musicians, food vendors, and the Fermentation Sciences program!
High Country Beer Fest Coordinator
DANIEL PARKER
HIGH COUNTRY
Beer Fest
Returns Aug. 23
BY MOSS BRENNAN
Every year, the High Country Beer Fest brings together 40-45 breweries and approximately 1,700 people at the High Country Fairgrounds.
This year is no different, as the 18th annual event will take place on Aug. 23 where breweries will give out free 2 oz. samples for attendees to try.
High Country Beer Fest Coordinator
Daniel Parker said his favorite part every year is, of course, the beer. But that’s not all.
“Our local breweries and NC breweries are the finest of the nation. They always bring out great beers to taste. The music is another part of beer fest I really enjoy,”
Parker said. “I also really enjoy the seminars. It is a lot of fun making the items
for the seminars each year and coming up with a theme. I also like coming up with the pairings alongside our friends at Appalachian Mountain Brewery, who provide the beers for the seminars.”
The two seminars featured at the festival this year focus on cured meats (Charcuterie) and cheeses, all produced in the Fermentation Sciences Program at Appalachian State University.
Another aspect of the festival that Parker enjoys in the community. He said that the community has always been an important part of the High Country Beer Festival. The organizers hire local bands for the music as well as local artists for the posters and shirts (this year, those were done by Jimmy Davidson). They also print their shirts, signs and banners locally, and use local food trucks and businesses for sound.
“We donate to a different local non-profit charity each year. We have so many great charitable organizations in Boone that do an invaluable service for our community,” Parker said. “This year we are donating to Casting Bread, a wonderful organization whose mission is to ‘provide everyone with quality food, show compassion to others, and create a community.’ The event itself is a fundraiser for the Fermentation Sciences at Appalachian State University. Other than our donation to a local charity, 100% of the proceeds go to hiring students, to buying everything we need.”
The festival also can’t happen without the
local breweries.
“Parallel, Booneshine, AMB, Blowing Rock, and Lost Province have all been so very supportive of our Fermentation Sciences program and our students,” Parker said. “We are very appreciative of the collaboration brews we do with them from time to time. We appreciate their sponsorships. They all take in our students for internships, and they all have at least a couple of our program alumni working with them now.”
Over the last 17 years, the festival has donated over $30,ooo to local charities.
The festival also has a new goal this year. While they always aim for very little trash, they are going for none this year.
“We always have tried to minimize our garbage. This year we decided to get rid of it altogether. We provide glasses for our patrons that can be taken home and reused,” Parker said. “Most of the drinks are pumped out of a tap, but we do still have some cans, which are recycled. The last step was the food waste. We are providing compostable trays for the food, and we are working with Sustain App State to compost all food waste and containers associated with that.”
The 21-and-up officially starts at 3 p.m., but VIP ticket holders can get in an hour early. Organizers will begin checking IDs and tickets at 1:30 p.m. for the VIPs. Dogs and other pets are not permitted into the festival, on the bus, or on shuttles. Bags and chairs are allowed but are subject to search.
PHOTO COURTESY HIGH COUNTRY BEER FEST Make sure to enjoy the many breweries at the High Country Beer Fest.
PHOTO COURTESY HIGH COUNTRY BEER FEST
Large crowds flock to the High Country Beer Fest every year.
Science
Down to a Making beer and wine
BY ABIGAIL EGGERS
Making beer and wine is literally down to a science, and that’s clear at App State’s Fermentation Sciences Program.
Dr. Brett Taubman, fermentation sciences professor, said beer production starts with grains. The most common grain used is barley, but wheat, rye and oats are also common. Once the grain is harvested, it’s dried to a 12% moisture content.
Taubman said the grain is stored after being dried to go through a necessary period of dormancy. After the period of dormancy, the barley is steeped to bring it up to a 47% moisture content, initiating germination.
Taubman said that during germination, enzymes start to break down the starch in the plant to simple sugars, which is what the grain would typically use to grow. In the brewing process, you only want to activate the enzymes. So to stop the germination process, the grain is kilned, or dried out, and roasted.
After this process, brewers mill the grain, bringing it to a powder-like consistency. Then, Taubman said, the milled grain is introduced to hot water.
“Depending on the temperature of the water, that then activates particular enzymes in there, depending on the style of beer that you want to make,” Taubman said.
Those enzymes break down starches in the grain into fermentable sugars. Taubman said that once the process is complete, the liquids and solids are separated. The liquid is then boiled.
“That’s what separates brewing from other fermented alcoholic beverages is the boiling process. That’s one of the main reasons why beer has been safe to drink for centuries, even when the water was not,” Taubman said.
The boiling process concentrates the sugars from the grains, creating wort.
The boiling process also deactivates the enzymes, driving off unwanted volatile compounds.
Boiling is also the time when hops are introduced, creating the bitterness in beer, contrasting the sweetness from the grains, Taubman said. The hops create the flavor and aroma, meaning that the taste is dependent on when the hops are added. If it’s introduced earlier, the beer will be more bitter.
After boiling, you reduce the temperature and introduce oxygen to the wort, moving it to a fermenter and introducing yeast. The yeast takes up the oxygen and uses it to produce new cell walls. The cells then need time to reproduce and ferment wort into beer. Fermentation time for ales takes three to five days, while lagers take two weeks. Most mass-produced beers are lagers while most craft beers are ales, Taubman said.
The beer is then carbonated and canned. If it’s going into a keg, it’s packaged and then
carbonated.
“I think a lot of people mistake massproduced beers for lower-quality beers. In fact, those are some of the more high quality beers that are out there. I mean, the technical proficiency that goes into making those mass-produced beers is the highest in the world,” Taubman said.
In contrast to beer, the production of wine starts in the field. Location, climate and soil conditions are all factors when producing wine, operations manager of App State’s browning facility Daniel Parker said.
Parker said as grapes ripen, they will have more acidity and less sugar, and then grow less acidic the riper they get, making harvesting an important time for wine production.
“Acidity is the tartness in the grape. So generally with white wines or rosés, you want more tartness,” Parker said.
Additionally, the more sugar a grape contains, the more alcohol will be present in the final product, as sugar is converted into alcohol.
Once the grapes are harvested, they go into a crusher destemmer, which pulls the grapes off their stems and lightly crushes them — separating the grapes from the stems.
Once the grapes are crushed, what happens next depends on whether a red wine or a white wine is being made. For red wine, you place the grapes in a big vat and
add yeast. You let the yeast ferment on the grape skin and let it sit for a week or two. Then, the grapes are pressed through a wine press, leaving behind all the solid material. For white wine, the next step after the crusher destemmer is to put the grapes directly into a wine press. That juice is then fermented. The reason this process is done with white wine is that the skins produce the color during fermentation. Even if red grapes are used, white wine can still be produced because color is not being extracted from the grape skins.
If you use the red wine method on a white grape, then an orange wine is produced.
Next, the wine needs to be protected from bacteria that could oxidize the wine. Parker said that usually, sulfur dioxide is used because it protects the wine from microbes without harming the yeast.
Another important factor is to keep the wine in an environment without oxygen. If the wine is exposed to too much oxygen, it will oxidize the ethanol and turn it into vinegar.
For red wines, it is usually stored in a barrel before being bottled to enhance the flavor. This is generally done for six months to a year, Parker said.
For more information on App State’s fermentation sciences program, visit appstate.edu/academics/majors/id/ fermentation-sciences.
PHOTO COURTESY APP STATE
Dr. Brett Taubman works with students in the App State Fermentation Sciences Program.
PHOTO BY ABIGAIL EGGERS
The fermentation equipment used by App State students.
Disc overing Banner ElkWiner y: AHiddenG em in the Hear tofthe High Countr y
Nestledinthe rugged beauty of theHighCountry,BannerElk Winery stands as atruetestament to passionand innovation. Foundedby Angelo andDr. RichardWolfe,thishistoric winery wasthe first commercial vineyard in theregion, andtheir sharedlovefor theland andwinemakingset thefoundationfor what has become abeloved local treasure. Their visiontotransform locallygrown grapes into exceptional winesbrought their dreamtolife—and they didn’t stop there. Afew yearslater,additionalpartnersjoined, each bringing their ownexpertise andpassionfor family,hospitality, andfun, furtherelevating thewiner y’s experience.
When it comestowine, Banner Elk Winery offerssomethingspecial for ever ypalate. From crisp whites to rich reds,eachwinereflects theunique mountain climatethatsurrounds it.A standout is their Blueberr yWine, anod to thewiner y’shistory as ablueberry farm.Inadditiontothis, the winery offersavarietyofwines, includingMarechalFoch, Seyval Blanc, Cabernet Sauvignon, andGolden Muscat.Reds, especiallydry varieties, arethe highlight of thecollection, andfor somethingalittledifferent, there’salwaysa selectionoffoursangriaflavorsavailable year-round.On ahot summer day, thechilled apple-orange cinnamon sangriaisa perfect refresher, whileinwinter, themulled versionbringsall thecozyfeels.
The winery’s TastingRoomisawelcomingspace forbothwine
connoisseursand casual visitors.You cansip onwinewhile wandering thescenic grounds,relax by thetranquilvineyardpond, or cozyupby thelargestone firepit.And yes, it’s pet-friendly, so feel free to bringyour leashedfurry friends along! Open dailyfromnoonto6PM, thewiner y welcomesguestsyear-round, though it typicallyclosesfor select holidays.
Forthose seekingamoreluxurious experience,the Banner Elk Winery Villaoffers aTuscan-inspired estate with eight lavish bedrooms,perfect forfamilies, weddingparties, or anyone lookingfor agetaway.Thevilla’s stunningviews of thevineyards andsurroundingmountains providea backdrop that is both indulgentand unforgettable, just steps from the winery
Whetheryou’retasting wines, exploring thebreathtaking property,or simply enjoying themountainair,BannerElk Winery invitesyou to immerse yourself in an experience that blends relaxation,adventure, and charm. With itsrichhistory,award-winningwines, andstunningvistas, it’s adestination unlike anyother.
BannerElk Winery is undergoinganexcitingtransformation—one that will bringevenmorememorable experiences to all whovisit.Staytuned forwhat’stocome!
AWARDWINNING •TASTINGSYEARROUND
Grandfather Vineyard & Winery opened the doors to their tasting room in May 2011. Steve and Sally Tatum, purchased the property in 2000, with the idea of planting Christmas Trees -apopular endeavor in the area -but alove of wine led them to plant their first round of grape vines in 2003. The road that led to Grandfather Vineyard and Winery started with family. Steve and Sally met in 1977 while working together in the ski industry. Yearslater, as married Tatums, the couple formed TatumGalleries in Banner Elk, an interior design firm and furniture gallery, in 1985. Steve has always been awoodworker, custom making furniture forTatum Galleries as well as using his skill forthe exquisite design of the Tasting Room. The true success of their wine comes from Steve and Sally’sson, Dylan Tatum. In the early 2000s, Dylan left home to study viticulture and ocnology at Surry College. After earning his degree, he moved back to the Banner Elk area and enrolled at Appalachian State University to complete the Business and Entrepreneurial program.
Equipped with anew understanding of business and wine, Dylan was approached by his dad with the idea to sell the grapes they had been growing to local wineries. Dylan, however, found himself enamored with the process behind wine, and thus the Winery was born. With over adecade in business, the Winery has exceeded all of their expectations. Part of this boom came from the accounting and sales prowess of Nicole Winder. Nicole is aFlorida native who met Dylan and fell in love four days after her move to the area in 2014. Three years later, in the summer of 2017, Nicole became aTatum when she married Dylan on the property of Grandfather Vineyard. Together, Nicole &Dylan run the day to day operations managing the Tasting Room and Wine operations.
Centrally located between Boone &Banner Elk, you’ll find our estate hillside vineyard 15 minutes from either direction. Our 10 acre property, nestled at the base of Grandfather Mountain, boasts seating along the WataugaRiver where you can relax with aglass of wine and enjoy the tranquility of nature. We areopen year round and specialize in wine forall palettes! We offer Dry white &red, Sparkling, Rose and sweet. Our preselected flights are offered everyday and are accompanied by curated tasting notes and palette cleansers. In addition you can purchase wine by the glass or the bottle. Currently, we produce roughly 6000 cases of wine per year and hope to increase that number to 10,000 cases since we just built our new production facility in thefall of 2023. We offer live music and food trucks most days during thesummer and fall season (and on the weekends during the winter and spring when weather permits). The tasting room also supports awidearray of local artisans, from charcuterie and snacks to local musicians and art vendors. This pet and family-friendly establishment offers something foreveryone!
Visit our website formore information including our fall music and event calendar www.grandfathervineyards.com
AppalachianMountainBre wery
Nestled in theHigh Countr yofNor th Carolina, Appalachian Mountain Brewer y(AMB) and Cidery (AMC)was foundedin 2013 and wasthe firstbrewery in Boone ,NC. Also born and raised in theNor th Carolinamountainsare foundersNathanand Chriswho built afoundation of high-quality beer rooted in theprinciples of community, philanthropyand sustainability.
More than adecadelater, thoseprinciplesremaintruein our day-to -day.Did you know that sinceJanuar y2018, we have plantedover120,000 Long Leaf pine treesacross thestate through our Long Leaf Alliance par tnership? We also sponsorbeehivesthroughBee Downtown and usethe honey at our Farm to Flame food truckand in our award-winning Boone CreekBlonde Ale.AMB strivestocreate a sustainable brewing processand we have teamedupwithlocal farmstodonate spentgrain forthe cattle feed.
This helpsustodiver tgrain from ending up at landfillsand helpslocal farmersmakeendsmeet savingupto50+ tons of feed peryear! Finally, recognizing that greatbeerrequires greatwater, we partnerwithWatauga RiverKeeperand MountainTrue to keep our rivers andstreamshealthyand clean.
Alongwithdeepinvolvementthroughoutthe community,our high-quality beer speaks foritself. AMBhas participatedinthe GreatAmericanBeerFestival, U.S. Open Beer Championship and theWorld Beer Cup, themostprestigiousbeercompetitions in the world,and have earnedseveral medals includingour,Boone Creek Blonde (201 7Gold Medal, 2023 Gold Medal),DownSou th Lager (201 7GoldMedal,2023SilverMedal), Cold IPA(2024 Bronze), Amber Ale(2024 Silver)and AmericanAmber (2025Gold). Come visitusatour pub location in Boone ,NCorour newMills River NorthCarolinaTaproom and enjoya variet yofbeers and ciders, paired with delicious food and agreat time with friends and family.
Best locally produced beer.
Southern Culture on the
Fizz
BY ZACH COLBURN
An Appalachian State University professor, and a name synonymous with beer in the High Country, recently put out a book on fermentation that goes beyond brewing.
Dr. Brett Taubman, a professor in the Department of Chemistry and Fermentation Sciences and director of the Fermentation Sciences, is the author of the book “Southern Culture on the Fizz: An Effervescent Guide to Fermented Foods and Beverages from the American South.”
The book, which the University of North Carolina Press published, is currently available for purchase on Amazon in both paperback and Kindle formats.
According to Taubman, the decision to put out a book on fermentation has been on his agenda for quite some time, and he felt the timing was right after being approached by UNC Press.
“As a professor in the Department of Chemistry and Fermentation Sciences and Director of the Fermentation Sciences program, I had wanted to write a book on fermentation for some time. Fermented foods and beverages have become a lot more mainstream in Western society in the last couple of decades. In that same time span, there have been several books on fermentation that have been published,” said Taubman. “However, most of those books have taken a more folksy approach to the practice of fermentation, focusing primarily on practices that are not necessarily grounded in science. I wanted to write a book that didn’t shy away from the science of fermentation, while still making it accessible to the home fermenter. So, when UNC Press reached out to me about writing a book on fermentation, I jumped at the idea.”
According to a synopsis, Taubman offers a fermentation guide that’s fun and easy to use, with a concentration on southern ingredients.
Taubman’s book offers all kinds of recipes with guidance on the process, safety considerations and the equipment needed.
He also states that this guide can be used by someone with any level of fermenting experience, whether a novice just starting out or an experienced fermenter looking to upgrade their game.
Another key goal of the book for Taubman was to provide historical content and relevant scientific information that keeps the reader engaged from the first page of the 312-page book to the end.
“Fermentation has played such a critical role in the history of humanity; I don’t think that one can truly cover fermentation without discussing the historical impacts of fermentation. Not only might it be the reason why we evolved as modern humans in the first place, it may also be responsible for the development of modern human civilization. When our early hominid ancestors gathered and stored raw foods, some of those would naturally begin fermenting,” said Taubman. “As the microbes fermented the vegetative matter, they broke down the complex carbohydrates and proteins, making the nutrients more accessible, while at the same time decreasing the energy required to digest the food in the
early hominids’ guts. This allowed their guts to shrink and the energy savings redirected to brain growth, which ultimately led to the development of modern humans.
“Further, the shift from our early huntergatherer ways to agrarian societies that ultimately led to modern human civilization appears to be driven by the fermentation of grains that were being domesticated during that period thousands of years ago into early beer-like gruels (otherwise known as a thing porridge),” added Taubman. “Fast forward several thousand years to the early American South, and fermentation still played a critical role in not only preserving foods, but also in developing what ultimately became the uniquely American southern culinary culture.”
While brewing is a focal point of what Taubman wants to share in the book, he also wanted to offer a guide on fermenting anything from beer to hot sauce and kimchi — a traditional Korean dish of salted and fermented vegetables, most commonly napa cabbage, seasoned with a variety of spices.
Each section provides in-depth coverage of the history of these ferments, the science behind them, an overview of the current landscape of fermented products in the South, and a look to their future.
Dr. Dana Sedin, a Laboratory Manager at the Asheville-based New Belgium Brewing
Company, offered an editorial review on Amazon where he said, “Southern Culture on the Fizz is perfect for people looking for recipes and procedures on how to start their own home fermentations, for ‘foodies’’ wanting to explore southern food culture, and for those who enjoy reading about the history of food and its impact on the region. Brett writes with a unique and entertaining style—a pleasure to read.”
In addition to Amazon, Taubman’s book can also be found at Barnes & Noble and Walmart, to name just a couple of retailers, as well as at this year’s High Country Beer Festival.
But above offering insight and historical information on fermentation, there was another aspect that Taubman wanted to share and hopes that readers take away –joy.
“I hope to sell a few copies. But, beyond that, I hope that I can help spread the joys of fermentation to a wider audience so that more people can realize the amazing flavors, greater nutritional accessibility, and health benefits derived from fermented foods and beverages,” Taubman said. “Additionally, readers should take away a greater respect of the microbial world, so that they do not fear the microbes that are everywhere in our world, including in and on our bodies, but learn to work with them in a safe and healthful manner.”
PHOTO COURTESY OF DANIEL PARKER
Dr. Brett Taubman, who joined the chemistry faculty at Appalachian State in 2007, recently put out a book on fermentation that is available for purchase.
BEER & WINE
performing
at High Country Beer Fest
BY JERRY SNOW
BOONE — Approximately 40-45 breweries are expected to draw 1,700 visitors to the High Country Fairgrounds (748 Roby Green Rd.) on Saturday, Aug. 23 for the High Country Beer Fest.
Three bands are scheduled to perform during the popular event: The Weasels, The CONNUNDRUMS and Rastacoustic.
A Taste
OF SCIENCE
App State prepares the next generation of brewers
BY MIA LLIBRE
Bn a lab at App State, the next generation of great brewers analyze the microorganisms and environmental conditions that play various roles in the final product of fermented foods and drinks. With each whir, clang, and clink comes a story of apprenticeship, camaraderie, and dedication to the special moments ahead.
The A.R. Smith Department of Chemistry and Fermentation Sciences has prepared students with the necessary skills to excel in the rapidly growing fermentation industry.
App State’s Bachelor of Science (BS) in Fermentation Sciences degree is nestled within the College of Arts and Sciences and offers students the option to pursue a minor, major or a concentration specific for chemistry majors.
Dr. Brett Taubman is the director of fermentation sciences and a professor in the department. He and another faculty member worked with the dean to develop the fermentation sciences program, which started in 2012.
Taubman said last year, 40 students
Here’s a look at the bands that will be putting on a show at the 2025 High Country Beer Fest on Aug. 23:
THE WEASELS
The Weasels are a funky rock band that was formed in 2021 and considers themselves 70s energy with 90s attitude.
The Weasels, which won the right to play at the 2025 Boonerang through the Battle of the Bands contest at Appalachian Mountain Brewery last April, have been compared to the Red Hot Chili Peppers and Aerosmith.
The Weasels — which includes Caleb Weasel, Jack Weasel, Joey Weasel, TJ Weasel and Andrew Weasel — emphasize the drums and riff guitar work, and a banging bass. Based in Boone, The Weasels bring a
decided to major in fermentation sciences, while many others are pursuing a minor in the department.
Students are required to fulfill coursework in chemistry, biology, physics, math, and fermentation microbiology before proceeding into applied upperlevel fermentation courses. They are also required to do an internship as part of their capstone experience.
“Our graduates have a 100% employment rate upon graduation because we have way more employers looking for our graduates than we have graduates to fill those positions,” Taubman said. “Either in the beer or wine industries, distillation industries, food production and technology, a lot of analytical laboratories and pharmaceutical industries. A lot of students recently have gone on to work at yeast laboratories, like the R&D yeast laboratories.”
The department has several partnerships with local businesses, including Booneshine, Lost Province, Appalachian Mountain Brewery, New River Distilling and Southern Distilling Company, among other distilleries and breweries. Additionally, they collaborate with various fermentation industries, both food and beverage, by formulating the recipes and supporting the production of the product.
The foundations of the fermentation process are instilled in the students through extensive hands-on experiences.
The fermentation pilot plant facility features variable brewing and processing capacities, allowing students to test out
sweaty, unfiltered live show that feels like a garage party on the edge of chaos: Loud, loose and locked in.
THE CONUNDRUMS
THE CONUNDRUMS are from Western NC, and include Ed Midgett (guitar and vocals), Robby Archer (guitar and vocals), Marc Chabot (bass), Tom Whyte (harmonica and vocals), and Chris Osmond (drums and percussion). They play some original songs along with a lot of what the band calls “original covers” of popular blues and classic rock tunes.
The members have been playing for decades in different bands and this incarnation plays bar-band good-time rock and blues with some acoustic sound as well.
their ideas on diverse scale ranges, from controlled lab experiments to commercial production equipment.
“We rely on these undergraduate students to do a lot of the research, and they get great experience doing that,” Taubman said. “It really helps with their education as well because that’s a further
RSTACOUSTIC
Rastacoustic is a charismatic ensemble, bringing a mix of upbeat originals, reggae (Bob Marley, Peter Tosh, Steel Pulse), and covers that include Grateful Dead, Beastie Boys, The Beatles and Cypress Hill. Every listener can expect a mix of hip-hop and rock.
Rastacoustic’s members include: Peter Brown (guitar, keys, vocals), Justin Butler (bass, vocals) and Shawn Roberts (drums, percussion).
The band’s mission is “to connect community and celebrate life through uplifting musical experiences. … We perform and tour to provide people with a safe place to let loose and be themselves in a positive environment of love and unity. …”
opportunity for them to hammer home those concepts that they’re learning in class.”
Additionally, students also regularly present their research at national and international conferences. One of SEE TASTE ON PAGE 14
Great Beer And Great Food at the HIGH COUNTRY
Beer Fest
BY MOSS BRENNAN
With the various breweries participating in the High Country Beer Fest, attendees have many great options. Each brewery will give out free 2 oz. samples to attendees. From right in Boone to across the state, check out the breweries participating in the 2025 High Country Beer Fest:
• Ivory Tower
• Fiddlin’ Fish Brewing Company
• Olde Hickory Brewery
• Ginger’s Revenge Craft Brewery
• Blake’s Hard Cider Co.
• Austin Eastciders
• Wise Man Brewing
• Divine Barrel Brewing
• Lost Province Brewing Company
• Foothills Brewing
• Stardust Cellars
• Bird Song Brewing Co.
• SouthEnd Brewing Co.
• Red Oak Brewery
• Gizmo BrewWorks
• Booneshine Brewing Co.
• Liquid Roots
• Hi-Wire Brewing
• Sidetracked Brewery
• Incendiary Brewing Company
• New River Brewing
• Toasty Kettlyst Beer Company
• Happy Valley Filling Station
• City Walk Brewing
• Appalachian Mountain Brewing
• Blowing Rock Brewing
• Sweeten Creek Brewing
• Protagonist Brewing
• Parallel Brewing Co.
• Innovation Brewing
• Lake Norman Brewery
• White Labs Brewing Co.
• Beech Mountain Brewing Co.
• Casita Brewing
• Salt Face Mule Brewing Co.
• Angry Troll Brewing
• Funguys Brewing
• Bright Barrel
FOOD VENDORS
Make sure to check out some of the following food vendors at The Cardinal Burger Wagon Food Court in between sampling all of the great beers and ciders at the festival.
• The Cardinal
• Valencia Flavors
• Los Express
• Famous Brick Oven Pizzeria
• Casting Bread Hot dog cart
• Boonetown BBQ
• Wicked Good Deep Fried PRetzels
• Mookie’s Kettle Korn
Make sure to visit hcbeerfest.com for the full list of breweries as more may have been added after publication.
PHOTO BY LUKE BARBER
Red Oak Brewery, pictured at the 2024 festival, will again be at the High Country Beer Fest.
PHOTO BY WILLIAM BECKER
Blowing Rock Brewering, pictured at the 2023 High Country Beer Fest, will again be at the 18th annual event.
gives back
How the High Country Beer Fest TO THE COMMUNITY
BY NICK FOGLEMAN
Every August, the High Country Beer Fest draws craft beer lovers from across the region to Boone, North Carolina, for an afternoon of sampling, education and celebration. But beyond the pints and the lively crowds, the festival has been contributing to community support and educational investment.
Founded by local home brewers and Appalachian State University chemistry professors, the festival began as a way to spotlight the creativity and depth of the
craft brewing industry. Each year, the festival raises between $40,000-$60,000 for the university’s Fermentation Sciences program. This program ensures that the next generation of brewers, cider makers and fermentation specialists can gain realworld experience before graduating and boasts a 100% job placement rate since its launch in 2012.
In the past 11 years alone, the festival has contributed more than $200,000 to education in fermentation science, funding scholarships, research grants, staffing, equipment and more.
For Festival Coordinator Daniel Parker, the festival’s impact also extends beyond the classroom.
“Our local community has always been an important part of the High Country Beer Festival,” Parker said. “We donate to a different local nonprofit charity each year. We have so many great charitable organizations in Boone that do an invaluable service for our community.”
That tradition of giving back has supported a range of causes over the past 17 years, with more than $30,000 donated to local charities. This year’s recipient is Casting Bread, a Boone-based organization that operates a community pantry and meals.
“This year we are donating to Casting Bread, a wonderful organization whose mission is to provide everyone with quality food, show compassion to others, and create a community,” Parker said.
The festival also hosts booths for local nonprofits, offering them space to connect with attendees, sell merchandise and raise awareness for their causes.
High Country Beer Fest: Giving Back Through the Years
• 2025 – Casting Bread: Provides quality food, compassion, and community connection to those in need in the High Country.
• 2024 – Partners! Canines: Rescues and transports over 1,000 dogs and puppies annually from shelters at risk of euthanasia.
• 2023 – Hospitality House of Northwest North Carolina: Supports individuals and families transitioning from crisis to stability, providing shelter and essential services.
• 2022 – Blue Ridge Women in Agriculture: Builds a sustainable local food system by supporting farmers and strengthening community connections.
• 2021 – Watauga Humane Society: Promotes animal welfare and facilitates adoptions while improving the lives of companion animals.
While the annual nonprofit donation is a centerpiece of the festival’s charitable work, the economic impact continues to be felt by local businesses that support the event. Nearly every aspect of the event, including T-shirt printing, signage, and sound production, helps support locally owned businesses.
“Other than our donation to a local charity, 100% of the proceeds go to hiring students and buying everything we need,” Parker said.
The High Country Beer Fest has become more than a celebration of brewing, as it continues to support local educational programs and charities working in the community.
PHOTO BY MOSS BRENNAN
Ryan Slobodzinski pets a Watauga Humane Society shelter dog at High Country Beer Fest.
COURTESY
HCBF
Boondocks Brewingwas founded in 2012 in Historic Downtown West Jefferson.
BoondocksBrewing’s founder,Gar yBrown,has made it hismissiontoaid in theeconomicrevitalization of Ashe County,toset thebar highfor otherbusinessesinAshe County andtomakeadifference in thelives of Boondocks employees. He has also mentored andassisted numerous Breweriesand Restaurantsthathaveopenedinthe High Countr ysince 2012 to include many that arefeaturedinthisguide.
BoondocksBrewing consists of 4uniquelines of businessand operatesfromtwo historicbuildings in Downtown West Jefferson.
•TheBrewHaus –located at 302 SJeffersonAve in West Jefferson,offers aquickser vice menu.Witha largestage &dance floor,2levelsof seating, 2barsand arooftop deck,thisisthe placetobeonthe weekends.TheBrewHausisalsoavailable forprivate events.
•C ommercial Brewer y –located in their Brew Haus location.O ver20CraftB eers areproducedin5bbland 10bbl batches on aregularbasis. Boondocksonlydistributestoafew select locationsinWestJeffersonasa means of maintaining highquality standardsand to ensure thebeerthat comesfromthe tapisatits best.You will notfind BoondocksCraftB eeronany retail shelvesexceptattheir West Jefferson Locations.
•TheRestaurant –located oneblock from theBrewHausat108 SJeffersonAve.TheRestaurant offersafull-ser vice diningexperience with a unique menu filled with hand crafteditems.Withanextensive full-ser vice bar, 2largediningareas,aprivate room,acovered outside diningarea andanopen-air Beer Garden it is thelargestRestaurant in West Jefferson.
•Catering&Events –B oondocks has been thepreferred catererinthe area since2013 andhas experience workingwithmostofthe special eventvenues in theHighCountry.Withtheir mobilecraftkitchen, they canbring thekitchen to youifneeded.
Learnmoreatwww.boondocksbeer.com, www.facebook.com/B oondocksBrewing,orwww.facebook.com/boondocksbrewhaus
Don’t Drink and
drive
Shuttles available at High Country Beer Fest
BY MOSS BRENNAN
High Country Beer Fest organizers always make it a priority to offer alternative travel options so attendees stay safe.
There will be shuttles to transport attendees from the Appalachian State University campus to the festival grounds. Those who drive to the festival — parking is free — can leave their car at the festival grounds overnight if they are unable to drive home or do not have a designated driver.
TASTE FROM PAGE 10
their ongoing projects relates to waste valorization, which transforms waste materials — like spent grains —into valuable products. At the core of these projects, the department works to build upon sustainable practices during the fermentation process.
Taubman emphasizes the importance of leading the department through a holistic approach, rather than focusing solely on fermented alcoholic beverages. He said faculty also teach about the fermentation process of meat, vegetables, and dairy products.
“Fermentation industries are already growing at a rapid pace, and for a good reason,” Taubman said. “Fermented foods and beverages are extremely healthful, and it’s great that our culture is now rediscovering those benefits. By creating these graduates who can be a driving force in these industries, we’re helping with economic development. We’re also a very entrepreneurially minded program and realize the benefit of this economic development, and try to encourage that in
A bus will run pick-ups from the Appalachian State Peacock Hall Parking Lot going to the Fairgrounds from 1:15 p.m. until 3:30 p.m. After the festival, a bus will run drop-offs from the Fairgrounds back to the Appalachian State Peacock Hall Parking Lot from 6:30 p.m. until the shuttle is no longer needed. There will also be a shuttle for those staying at the Sleep Inn or the La Quinta in Boone (both of which have discounted rates for the festival). The shuttle will take attendees from the hotel to the
festival and back to the hotel after the festival is over, for no extra charge. This is an excellent option for those who are traveling, or locals who want to take an in-town vacation.
The festival also has reduced-rate designated driver tickets available, as there is plenty of fun at the festival without drinking. There will be water and a few non-alcoholic options for DDs.
“We want you to have a great time at our festival, our students in Fermentation Sciences, and our faculty and staff really appreciate your support by being there,” said High Country Beer Fest Coordinator Daniel Parker. “Please plan on a safe way home after the event.”
For more information, visit hcbeerfest. com.
every way that we can.”
Each year, the department hosts the High Country Beer Fest, an event that celebrates the craft brewing industry with the collaboration of over 40 breweries and local bands. The event raises funds for Ivory Tower, Inc., a nonprofit organization that provides scholarships, research grants, supplies and equipment for the fermentation sciences program. For more information, visit dcfs.appstate. edu/.
’75.
PHOTO COURTESY BRETT TAUBMAN Inside the pilot plant facility at App State.
Enjoy a at High Country WINERIES
Tglass
he High Country has been honored as one of 200 American Viticulture Areas in the country.
When the weather is nice, especially on a Saturday or Sunday, one of the best activities is to head to one of the many wineries and breweries in the High Country
For information on the High Country Wine Trail — which is a good way to learn more about the various wineries in the area — visit www.highcountrywinetrail.com.
GRANDFATHER VINEYARD AND WINERY
grandfathervineyard.com
225 Vineyard Ln, Banner Elk
Owned and operated by the Tatum family, Grandfather Vineyard and Winery sits on 10+ acres, five of which are the vineyards where French-American hybrid grapes grow. Since
its inception in 2011, the business has worked with growers from coast to coast to bring its patrons a wide selection of wines.
BANNER ELK WINERY
www.bannerelkwinery.com
135 Deer Run Ln., Banner Elk
Banner Elk Winery opened in 2005 and, according to its website, it is one of the most acclaimed wineries in the High Country, having won numerous international and local
PHOTO COURTESY OLD BARN WINERY
At Old Barn Winery and Vineyards, grapevines grow alongside Christmas trees.
PHOTO COURTESY BANNER ELK WINERY
Banner Elk Winery offers a variety of places to sit and enjoy a glass at the vineyard.
Booneshine BrewingCompany
What Makes Boone Shine?
It all starts with the people. Boone is home to explorers, artists, and entrepreneurs who bring energy and creativity to the High Country. Our community thrives on adventure and on celebrating life here whether that’s hiking a mountain for the first time, reeling in your first rainbow trout, taking ascenic bike ride, carving turns on the slopes, or simply soaking in asunny day outdoors. Boone shines in every season. Booneshine Brewing Company shares that same spirit. Since opening in 2019, Booneshine has beendedicated to brewing flavorful, approachable beer while staying deeply connectedtothe community that inspires it. Their menu pairs perfectly with their craft beer think fresh pretzels, crisp salads, hearty sandwiches,and artisan flatbreads. Favorites
include the hot honey chicken sandwich and the warm grains bowl.
Their expansive beergarden the largest in the High Country—offers plenty of space to enjoy apintinanAdirondack chair. The Booneshine food truck and tap trailer serve
grab-and-go bites, such as asmash burger and fried cheese curds, that make the experience even more relaxedand welcoming.
Beyond great beer and food,Booneshine’s mission is to makethe High Country abetter place. They partner with local organizations like Appalachian State’s Fermentation Sciences program, hiring graduates and collaborating with the Ivory Tower Brewing nonprofit to support fermentation science education. Several times ayear, Booneshine and Ivory Tower brew aspecial beertogether, with proceeds benefiting the program.
100% locally owned and certifie d independe nt by the Brewer’s Association, Booneshine invites you to drink fresh, drink local, and help Make |Boone |Shine.
breweries Local
make award-winning beer
BY MOSS BRENNAN
There’s no shortage of good beer in the High Country, and that’s evident by the number of awards various breweries have received over the years.
Most recently, Lost Province Brewing Co. won a gold medal for “Hammer Throw” in the Strong Scottish Ale category and a gold medal for “Cowboy Coffee” in the Coffee Beer Light category at the 2025 U.S. Open Beer Championship. Appalachian Mountain Brewery also won a gold medal in the American Amber category for “De Nada.”
At the 2024 NC Brewers Cup Competition, Lost Province Brewing Co won one gold medal, one bronze medal and an honorable mention.
“I’m really proud of our team for delivering these results,” said Head Brewer Adam Cranford in a previous article. “The fact that we got awards for three different styles of beer speaks to our fundamentals being sound. Since this is my first year at Lost Province, these results are a means of validation for the changes that I’ve implemented at LP, and that we’re on track for more medals down the road. I’m happy
WINE FROM PAGE 15
awards.
You can purchase their wine by the bottle on their website or visit in person for a luxury tasting experience. It is also the first commercial winery built in Avery and Watauga counties.
OLD BARN WINERY AND VINEYARDS
oldbarnwinery.com
2152 Beaver Creek School Rd., West Jefferson
At Old Barn Winery and Vineyards, grapevines grow alongside Christmas trees. The land these vines grow on has been passed down for four generations. Old Barn Winery offers a wide variety of red, white, and rosé wines. Experience downtown West Jefferson via the Old Barn Winery trolley at no cost. The trolley makes stops at Ashe County Cheese and Old Barn Winery.
EAGLES NEST WINERY
eaglesnestwinery.net
1965 Old Beech Mountain Rd., Elk Park
Eagles Nest Winery is a great place to enjoy world-class wine beside an outdoor fireplace while enjoying stunning views of the Blue Ridge Mountains. Eagles Nest offers annual
with the result and happy that I could bring home some hardware for the brewery.”
The gold medal was for the “Kingslayer” in the American Porter, Amber and Brown Ales category. The bronze medal was for the “Rainbow Surge” in the American-Style Sour Ale category, and the honorable mention was for the “Boonetoberfest” in the Amber European Lager category.
Booneshine Brewing Company also received an honorable mention for its “I Drink Therefore I Yam” in the Historic Beer category.
The 2024 competition attracted a record 934 entries from 126 independent breweries, marking it as the Southeast’s largest commercial beer competition.
Organized at Pro Refrigeration, Inc. in Mocksville, NC, and transported by Morton Motor Express, the entries were judged simultaneously at Edit Beer Co. in Raleigh and White Labs in Asheville over the weekend of August 24th-
memberships and day passes, which provide access to wine tastings, chef-prepared meals, and live music.
LINEVILLE FALLS WINERY
www.linvillefallswinery.com
9557 Linville Falls Hwy, Newland
Linville Falls Winery is a family-operated vineyard and winery located near mile marker 317 on the Blue Ridge Parkway. Named after the iconic waterfall just a few minutes’ drive from the farm, the winery was opened in 2012 by Jack Wiseman at the young age of 80. The winery routinely has food trucks on site as well as live music regularly.
THISTLE MEADOW WINERY
www.thistlemeadowwinery.com/
102 Thistle Meadow, Laurel Springs
Thistle Meadow Winery is another winery just off the Blue Ridge Parkway (near milepost 246) in Laurel Springs. The familyowned winery — founded by entrepreneur Tom Burgiss in the early 2000s, a retired pharmacist — offers individualized tours. Its wines are made in small batches, which allows for blending the complex flavors of the many grapes obtained from all over the world.
25th. Certified judges from across the Southeast assessed the beers based on the 2024 GABF Beer Style Guidelines.
Awards were given in 36 stylebased beer categories, including the distinctive NC Homegrown category, which requires at least 55% of the beer’s dry weight to be sourced from North Carolina.
In 2023, Appalachian Mountain Brewery won two medals at the World Beer Cup Competition, often called the “Olympics of Beer.”
AMB won a gold medal for their “Boone Creek Blonde” in the Golden or Blonde Ale category, along with a silver medal for their “Down South” in the AmericanStyle Lager category.
The global competition is organized by the Brewers Association, the not-for-profit trade association for America’s small and independent craft brewers, and took place in Nashville, Tennessee.
This year’s competition saw 10,213 entries from 2,376 breweries across
51 countries. Those entries were judged in Nashville by 272 judges hailing from 26 countries.
These are just a few of the awards local breweries have won in the recent past, with more to come in the future. Even better news for High Country Beer Fest attendees — most of the breweries set for the festival have all won multiple awards as well.
For those who like wine, don’t worry, as the many vineyards in the High Country have also won awards.
In the 2024 NC Wine Competition, Grandfather Vineyards won multiple awards, including a double gold medal for “Late Harvest Vidal Blanc 2021”, two silver medals for “Riesling 2023” and “Hair of the Dog Red Blend 2023”, and a bronze medal for “Full Circle Vidal Blanc 2023.”
Many of the other vineyards in the area have also won awards for their wine in recent history at other competitions.
beer GRAB A
at a High Country brewery
BY JERRY SNOW
The High Country is renowned for brewing world-class beer, thanks to the clean mountain water that flows freely and the diverse range of fresh ingredients sourced from local farmers.
The craft beer scene in and around Boone is vibrant and award-winning.
APPALACHIAN MOUNTAIN BREWING CO.
www.amb.beer/
163 Boone Creek Dr., Boone
Appalachian Mountain Brewing Co. was founded in 2013 by cousins Nathan Kelischek and Chris Zieber. AMB is one of the first breweries in Boone and has quickly garnered a name for
itself. They are known for their awardwinning beers, ciders, and delicious wood-fired pizzas. You can find their canned beers and ciders in many stores and restaurants in the area.
BOONESHINE
www.booneshine.beer
465 Industrial Park Dr., Boone
Booneshine is a restaurant and beer garden in Boone. Since 2015, the business has been brewing its iconic beers and ciders. Partnering with local businesses and farmers, it provides fresh and quality-tasting experiences.
PARALLEL BREWING CO.
www.parallelbeer.com/
114 Clement St., Boone
Located within walking distance of
App State’s campus, Parallel Brewing Company is one of the newer breweries in Boone. They brew a variety of unique IPAs to meet anyone’s preferences. You can visit their recently opened tasting room to try out their continually rotating lineup of beers.
LOST PROVINCE
www.lostprovince.com
130 North Depot Street, Boone
Lost Province Brewing Company has a brewpub in downtown Boone as well as a taproom at Hardin Creek just off of U.S. 421 in East Boone, which serves as the primary production facility for the business. They also have a taproom at Coyote Kitchen — a popular allergy-friendly restaurant in Boone. Lost Province was at the forefront of expanding the beer scene in the Boone area.
SOUTH END BREWING CO.
southendbrewing.com/
747 W King St., Boone
Another of the newer breweries in Boone is South End Brewing Co. The flagship South End brewery opened in Greensboro in 2019, and in 2023,
South End Brewing Co. was brought to Boone, where it all began. South End Brewing Co.’s journey began when Aram Kevorkian took a brew class at Appalachian State University, and he shared his passion for brewing with his family. The two locations are home to craft beer, a liquor bar and a full restaurant.
BLOWING ROCK
BREWING CO.
blowingrockbrewing.com/
152 Sunset Dr., Blowing Rock
Blowing Rock Brewing Co. opened in historic Blowing Rock in 2013. Today, their brews are sold in retailers and restaurants statewide. They have won gold, silver, and bronze awards for excellence in the Carolina Championships of Beer Awards.
KETTELL BEERWORKS
kettellbeerworks.com/
567 Main St. E, Banner Elk Kettell Beerworks was founded in 2010. This family-owned brewery prides itself on being one of the few breweries in Avery County and offers a wide array of beer, pizza, pretzels, and a
game room.
BEECH MOUNTAIN BREWING CO.
www.beechmountainbrewingco.com/
1007 Beech Mountain Parkway, Beech Mountain
Beech Mountain Brewing Co. is located in the village of Beech Mountain Resort and is open to the general public. It has a cozy ski resort atmosphere with a large fireplace and is a social hub perfect for winding down after a day on the mountain. Last year, they introduced the Red Baron Room, a 1914 speakeasy-style bar serving cocktails.
BOONDOCKS BREWING
www.boondocksbeer.com
108 South Jefferson Avenue
Boondocks Brewing, founded in 2012 in downtown West Jefferson, was the first licensed craft beer brewery in Ashe County. Starting as a restaurant with its brewing equipment in the same building, Boondocks has since grown to two locations, with the restaurant and beer garden just up the street from the Boondocks Brew Haus.
Distillery Tours & Tastings
