Southern Brew News October/November 2015 : Page 1

Carolina Brewing Company owners (l to R) Van Smith, Greg Shuck, Joe Zonin, and Mark Heath. By Mike Dixon When brothers John and Greg Shuck with partner Joe Zonin started Carolina Brewing Company, they had planned to start the brewery in Raleigh, but the costs involved with retrofitting a space were too much for the young startup company. They soon found a business park, their current location, where they could design the space for the brewery and custom-stom ize the concrete for the drainage so the decision was made to locate in Holly Springs, NC. The trio met their five-year growth plan for the brewery in year three and became content with the level of production and work involved to cover nine counties. The 20 barrel system was fired up two days per week and triple batched By Tony Kiss The beer scene in Asheville and Western North Carolina is in a big growth mode, with new brewer-ies going up and existing operations making expansions. Millions of dol-Head brewer Luke Holgate, left, and production lars are going into these operations manager John Silver. accepting new brewing large and small. On the large side, New Belgium equipment for its new facility. has completed about 75 percent of its massive West Asheville brewery, ber will be at 55 by year end. At full build out, which is set to begin making beer later this year. the brewery will turn out 500,000 barrels of beer The much-awaited Liquid Center tasting room at and will rank with Sierra Nevada as the two larg-New Belgium will not open before 2016, spokes-est national breweries in Western North Carolina. woman Suzanne Hackett has said. Almost three But the Oskar Blues Brewery in nearby dozen employees have been hired, but that num-Brevard is showing strong growth too. It is cur-rently turning out 85,000 barrels annually, but an expansion there will push the number to 210,000 barrels, spokeswoman Anne-Fitten Glenn said. Oskar Blues has also added two new IPAs to its year-round line: the new postmodern IPA is made with New Zealand hops was released a few weeks ago and Pinner sessions IPA entered the market earlier this year. Two home-grown Asheville breweries to fill the fermenters in 15 h hours by two brewers. They would bottle on Wednesday w a and achieved a production of 3,500 barrels. The weekly o Saturday tour is legendary and S dr draws a crowd of 50 on slow days to over 300 on special da rel release and holidays. John Shuck decided to leave in 2011 which allowed lea Mark Heath and Van Smith to Ma become equal partners in the bec brewery with Greg and Joe. brew Mark had been a brewery vol-unteer for eight years and Van had been a vol-unteer for six where both would basically work on the bottling line and other tasks around the brewery for beer. With the new owner team in place they started thinking about the future with increased capacity and new distribution as well as new seasonal releases. See CBC p.2 Florida ......................4 Alabama/Mississippi ...5 Louisiana ...................6 Tennessee ..................7 Georgia ................... 11 The Carolinas .......... 14 See Asheville p.2

Asheville Expanding Large Small And In Between

Tony Kiss

The beer scene in Asheville and Western North Carolina is in a big growth mode, with new breweries going up and existing operations making expansions. Millions of dollars are going into these operations large and small.

On the large side, New Belgium has completed about 75 percent of its massive West Asheville brewery, which is set to begin making beer later this year. The much-awaited Liquid Center tasting room at New Belgium will not open before 2016, spokeswoman Suzanne Hackett has said. Almost three dozen employees have been hired, but that number will be at 55 by year end. At full build out, the brewery will turn out 500,000 barrels of beer and will rank with Sierra Nevada as the two largest national breweries in Western North Carolina.

But the Oskar Blues Brewery in nearby Brevard is showing strong growth too. It is currently turning out 85,000 barrels annually, but an expansion there will push the number to 210,000 barrels, spokeswoman Anne-Fitten Glenn said.

Oskar Blues has also added two new IPAs to its year-round line: the new postmodern IPA is made with New Zealand hops was released a few weeks ago and Pinner sessions IPA entered the market earlier this year.

Two home-grown Asheville breweries have opened new production plants. Hi-Wire Brewing’s new brewery on the edge of Biltmore Village will eventually take the company to 55,000 barrels, up from the 8,000 barrels it expects to release this year. Hi-Wire has transformed its original site into a specialty brewery.

Wicked Weed, which has found great national fame for its barrel and sour brews, has opened its $7 million production brewery in Candler outside Asheville. With increased capacity, Wicked Weed will move into lagers. Meanwhile it is business as usual at the original Wicked Weed restaurant and brewery on Biltmore Avenue and the Funkatoriium barrel brewery in Asheville.

Also on the South Slope, Green Man is adding a big new production facility that will include a new 10-barrel brewhouse and upstairs tasting room. Twin Leaf Brewing in the South Slope is also making an expansion that will add another 1,000 square feet indoors and a 2,000 square feet of outdoor patio.

Bhramari Brewhouse is under construction in downtown Asheville, about two blocks from the South Slope. It could be open this fall and will include a restaurant.

Highland Brewing has added a big new packaging area at its east Asheville brewery. A new bottling line is turning out six packs and construction continues on event space that will include a rooftop beer garden.;

Asheville Brewing is shutting down its original brewing system on Merrimon Avenue in North Asheville and moving the equipment to its main production site on Coxe Avenue. The Merrimon location will stay open as a tasting room, pizzeria and discount cinema.

Mike Karnowski, formerly of Green Man, is now working to build his own bottle brewery in an old fire station in downtown Weaverville.

Catawba Brewing in Morganton is adding a 30 barrel brewhouse at its main production site. The Asheville brewery which opened earlier this year will turn out specialty beers. It has not yet begun brewing in Asheville..

Sanctuary Brewing has opened in Hendersonville and for now is operating as taproom while it awaits final federal permitting. Lazy Hiker Brewing has opened in Franklin, the first brewery in that town about an hour from Asheville. And Sneak E Squirrel has opened in Sylva, the third brewery in that mountain town.

Read the full article at http://sbnonline.brewingnews.com/article/Asheville+Expanding+Large+Small+And+In+Between/2294535/276053/article.html.

Carolina Brewing Company

Mike Dixon

When brothers John and Greg Shuck with partner Joe Zonin started Carolina Brewing Company, they had planned to start the brewery in Raleigh, but the costs involved with retrofitting a space were too much for the young startup company. They soon found a business park, their current location, where they could design the space for the brewery and customize the concrete for the drainage so the decision was made to locate in Holly Springs, NC. The trio met their five-year growth plan for the brewery in year three and became content with the level of production and work involved to cover nine counties. The 20 barrel system was fired up two days per week and triple batched to fill the fermenters in 15 hours by two brewers. They would bottle on Wednesday and achieved a production of 3,500 barrels. The weekly Saturday tour is legendary and draws a crowd of 50 on slow days to over 300 on special release and holidays.

John Shuck decided to leave in 2011 which allowed Mark Heath and Van Smith to become equal partners in the brewery with Greg and Joe. Mark had been a brewery volunteer for eight years and Van had been a volunteer for six where both would basically work on the bottling line and other tasks around the brewery for beer. With the new owner team in place they started thinking about the future with increased capacity and new distribution as well as new seasonal releases.

This year marks their 20 Year Anniversary they have a laundry list of recent accomplishments and many more future plans. This year they rebranded, canned their first beer, added a new year-round beer, and are preparing to open a tap room at the brewery. The rebranding efforts created packaging which works seamlessly together on the shelf to allow each six-pack carrier to mesh with the one next to it. The brewery name is still the same, but CBC now appears on the packaging to help differentiate the brewery from Carolina Brewery in Chapel Hill and a beer named Carolina Blonde now owned and brewed by Foothills in Winston-Salem. At one time neither was a problem, but as distribution has increased for all the breweries market confusion has increased. For a long time everyone has called the brewery CBC so having the packaging reflect the market will help differentiate their products moving forward. They canned Carolina Pale Alein 16 ounce packaging with the new CBC logo and may can additional beers in the future for summer use where glass may not be welcomed.

When they created their west-coast style IPA,Hop Roar, the idea was to try out some new beers and see what might work as a new yearround offering. The feedback was overwhelming and immediate Hop Roar should be the one. It happened so fast the brewery was caught by surprise without packaging for the beer other than the seasonal labels used for brewery releases so they had to quickly get the order placed for the packaging to meet the demand. At present CBC has four year-round beersCarolina Pale Ale, Carolina India Pale Ale, Carolina Nut Brown Ale, andHop Roar West Coast Style IPA. Hop Roarhas become so popular they are thinking of retooling their IPA when the packaging for the current version runs out. It may become a session IPA or an entirely different style altogether. They brew a wide variety of seasonals, including Spring Bock, Summer Ale, Oktoberfest and Winter Porter, as well as a Groundhog Day and an Anniversary beer.

One of the biggest undertakings for the brewery this year has been the addition of a tap room. Katie Moran was volunteering at the brewery during tours and other days and when they looked at her qualifications it was an easy decision to bring her on to manage the CBC tap room. Initially they installed 10 taps some of which will be non-alcoholic sodas such as root beer or cream ale and they will also serve wine. The grand opening for the 750 square-foot tap room was held September 18 and the inside area can easily handle 35 patrons with an outside area designed to hold an additional 35 guests. Snacks are available and food trucks regularly come during operating hours. Tap room hours are extended on Saturday to encompass the weekly tour held at 1 p.m.

The recent distribution expansion has taken CBC from a brewery only covering nine counties to now distributing in 52 counties. Current plans are to be distributing in all 100 North Carolina counties by the end of 2016 and to ramp up production to 7,000 barrels which would require brewing four days per. Total capacity for the brewery in the current configuration would be around 10,000 barrels and once distribution is statewide the brewery should be able to reach that milestone.

CBC has been a sponsor of Bike MS through Team CBC since 2002 and has raised over $1,000,000 to fight Multiple Sclerosis. Greg Shuck had a close family member diagnosed with MS in 1998 and so when he was approached to have the brewery sponsor a team he agreed and TeamCBC was born. The slogan for the team is Helping fight MS one pint at a time.

Speaking of slogans, Greg Shuck coined the one which appears on CBC merchandise and packaging, All It Takes Is A Liver And A Dream. The phrase first appeared at the time of the 10 Year Anniversary and has become part of the culture at CBC since that time. Dedication and attention to detail since day one and their commitment to keeping the beer fresh and the accounts serviced and recently they have added personnel to help accomplish the task in key account areas and have established new distribution channels with Mims in the nine county Raleigh market, R.A. Jeffreys to the east and Caffey to the west.

In the next year the brewery is poised to double in capacity and push distribution across the entire state as they make their dream become a reality.

Read the full article at http://sbnonline.brewingnews.com/article/Carolina+Brewing+Company/2294536/276053/article.html.

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