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4 Tryon Daily Bulletin / The World’s Smallest Daily Newspaper Thursday, November 1, 2012
• ‘Pacolet Amber’ (continued from page 1)
1
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35 gallons of beer he has named ‘Pacolet Amber.’ “Pacolet Amber promises to be very good, and it was made with hops grown by Pete Viehman along the Pacolet River,” he said with a smile of satisfaction. Learning is in his DNA. The Lake Adger resident grew up in Asheville and attended UNC Chapel Hill. An English major, Adams took an elective course in human genetics. The professor said it was the craziest exam he had ever given. The highest score was a 97. The second highest score was a 43. Adams got the 97. His professor then steered him to the University of Michigan where Adams received his PhD in human genetics. While living near Washington, D.C. his wife inadvertently started Adams on a second ‘career,’ that of beer making. He joined BURP, Brewers United for Real Potables, now the largest beer club in America. There he refined his craft and was elected BURP’s Minister of Culture, a tongue-in-cheek yet prestigious club position. Adams recalled when he entered three brews in a Washington, D.C. show. The judges were torn between what they considered the top two of all entries in the show, a straight Lambic (a Belgium beer) and a Flanders Red. “They debated for a long time since winning Best of Show was a pretty big deal. Finally, they gave the blue ribbon to the Lambic and second place to the Flanders Red. The judges were pretty upset about the time spent in deciding who was the winning brewer when they found out that both beers were mine,” Adams said. In Polk County, Adams began to work at Rockhouse Vineyards in Green Creek and quickly became the assistant winemaker for owner Lee Griffin. “Almost anyone can make wine,” Adams said. “To make very good wine is a different
story. Lee is an excellent winemaker, and I think that my scientific background was useful at Rockhouse. Beer making is actually more difficult than winemaking. Because of the plethora of different ingredients and fine tuning of the mash, it takes long experimentation to come up with good beers.” Soon after returning to his roots, Adams was made assistant brewer at Wedge Brewing Company in Asheville. He now teaches at the University of South Carolina, Spartanburg where he has a three-hour class in beer making. In Asheville, he belongs to a beer club called MALT, Mountain Ale and Lager Tasters. “It’s popular,” he said with a twinkle. Adams is about to begin a local beer club called YEAST, Youthful and Elder Ale Sippers of Tryon. “Interest in home brewing is growing here. We’ll learn and have some fun,” he said. This club will welcome not only home brewers, but also those individuals who appreciate good beer. He had almost no tips for beer samplers who come to the Tryon Beer Fest. “Beer sampling is less ceremonial than wine tasting,” Adams said. “Your taste buds are all you need to tell you how much you like a given beer. Then pause for the aftertaste, important to those who like to savor the flavor.” Adams said there is no need to rinse the palette between samples, but some like to have a sip of water when trying many different brands. Adams looks for the Tryon Beer Fest to grow in stature over the years and has enjoyed being an advisor to and member of the committee. “A beer festival is somewhat like a rare car show. You get to be with the finest and best examples of the respective crafts. But when you find a Stutz Bearcat Touring Car that you like, you can’t go out the next day and get a six pack,” (Continued on page 6)