Record #:

43736

Author(s):

Reuben, Aaron

Abstract:

"Thanks to researchers with NC State Extension, North Carolinians can now enjoy beer made with local hops, ushering in a new era for the farm-to-glass movement." Dr. Luping Qu is a hops specialist with NC State Extension's Alternative Crops and Organics Program. Essentially, hops provide flavor and aroma to beer.

Source:

Our State (NoCar F 251 S77), Vol. 90 Issue 12, May 2023, p142-151, il, por Periodical Website

Subject(s):

Hops; Hops industry; Mountain Horticultural Crops Research and Extension Center (Mills River); Beer

Record #:

43445

Author(s):

Lacour, Greg

Abstract:

" Before you even take a swig, Greg Gadai and a select group of quality control pros drop science into what flows out of the tap." At 26, Greg Gadai, is quality control technician for Legion Brewing in Charlotte. With a chemistry and biology background, Gadai has determined to forge his interest in science into a career with breweries. Labs are rare accessories for most breweries. Legion's one of only three documented in Charlotte.

Source:

Charlotte Magazine (NoCar F 264.C4), Vol. 27 Issue 8, August 2022, p50-55 Periodical Website

Subject(s):

Laboratories--breweries--Charlotte; Breweries--Charlotte; Beer brewing--Charlotte; Beer

Record #:

34444

Author(s):

Russell, Shawndra

Abstract:

Sa North Carolina moves closer to becoming a leader in the burgeoning craft beer industry, proponents seek better opportunities for local support in the manufacturing process. A principal ingredient, hops is grown almost exclusively in the Pacific Northwest. While growing conditions in much of North Carolina are not ideal for the production of hops, current research at NC State has led to the development of a new specimen of hops suited to Western North Carolina’s climate. Art Robertson, owner of Running Turtle Hops Farm in Liberty, NC notes the impact of locally grown hops as for quality and economic impact realized.

Source:

North Carolina Field and Family (NoCar S 1 N672), Vol. 5 Issue 2, Summer 2018, p22-23

Subject(s):

Beer; Agriculture--North Carolina

Record #:

42600

Author(s):

Heagney, Chris

Abstract:

By partnering with local farms, the brew masters at Riverbend Malt House have cut down on the distance that grain travels from production to consumer, in turn boosting local economy and lessening their environmental impact.

Source:

Laurel of Asheville (NoCar F 264 A8 L28), Vol. 15 Issue 5, May 2018, p33

Subject(s):

Beer; Breweries--Asheville; Environmental activism

Record #:

29171

Author(s):

Burgess, Carla

Abstract:

North Carolina is a place for the pursuit of hoppy-ness in the form of beer. Brewers use unique combinations of yeast, honey, barley, and malt to create local flavors. The unique creations can be sampled at the fourth annual Natural Selections event at the North Carolina Museum of Natural Sciences.

Source:

North Carolina Naturalist (NoCar QH 76.5 N8 N68), Vol. 25 Issue 3, Summer 2017, p4-5, il, por

Subject(s):

Beer; Brewers; North Carolina Museum of Natural Sciences

Record #:

41186

Author(s):

Glancy, Gary

Abstract:

In the spirit of the holidays, breweries across the country make seasonal beers to pair with holiday foods and festivities.

Source:

Laurel of Asheville (NoCar F 264 A8 L28), Vol. 14 Issue 12, December 2017, p28

Subject(s):

Beer; Breweries; Asheville

Record #:

27315

Author(s):

Glancy, Gary

Abstract:

Barrels used in the process of making wine, bourbon, rye whiskey, rum, and gin are being repurposed by craft brewers. Barrel aging beer adds complexity to the beer and flavors that remain in the cask from its original use. In the Asheville region, this style of beer making is becoming more popular making barrels valuable and difficult to obtain.

Source:

The Laurel of Asheville (NoCar F 264 .A8 L28), Vol. 13 Issue 5, May 2016, p79 Periodical Website

Subject(s):

Brewing; Beer

Record #:

23257

Author(s):

Barbera, Greg

Abstract:

Brad Wynn is the brew master at Big Boss Brewing Company in Raleigh and discusses his love of beer and his job.

Source:

Indy Week (NoCar Oversize AP 2 .I57), Vol. 32 Issue 8, March 2015, p16, por Periodical Website

Subject(s):

Beer; Breweries--Raleigh

Record #:

23885

Author(s):

Sorg, Lisa

Abstract:

Dr. John Sheppard discovered a way to use natural yeasts from wasps and bees to create new flavors in beer.

Source:

Indy Week (NoCar Oversize AP 2 .I57), Vol. 32 Issue 28, July 2015, p15-16, il, por Periodical Website

Subject(s):

Beer; Brewing; Brewers

Record #:

24810

Author(s):

Stewart, Joe

Abstract:

With the arrival of autumn comes the arrival of pumpkin beer. These beers include many traditional fall spices such as nutmeg and have ranging alcohol content. There are many different brewers of these pumpkin beers, some better than others.

Source:

Greenville Times (NoCar Oversize F264 G72 G77), Vol. Issue , October/November 2014, p66-67, il

Subject(s):

Beer; Pumpkin

Record #:

17646

Author(s):

Turner, Jeffrey

Abstract:

Since the law raising the percentage of alcohol in beer passed in 2005, forty-one breweries have opened in the state. Turner describes how Sean Wilson, owner of the Fullsteam Brewery in Durham, Stacy Wilson, farm manager of Echoview Farm in Weaverville, who seeks to learn which hops will grow more productively in the state, and Roger Kimbrough, who owns the Bestway Grocery, a landmark in Greensboro since 1947 and who markets the beer, interconnect.

Source:

Our State (NoCar F 251 S77), Vol. 80 Issue 5, Oct 2012, p78-82, 84, 86, 88, 89, il Periodical Website

Subject(s):

Beer; Breweries

Record #:

13123

Author(s):

Miller, Hannah

Abstract:

Hops, the plants that give beer its flavor and aroma, are receiving serious consideration for cultivation in western North Carolina. The stalks can reach a height of seventeen feet. A number of farmers in the western counties see hops as an alternative to tobacco growing.

Source:

Carolina Country (NoCar HD 9688 N8 C38x), Vol. 42 Issue 10, Oct 2010, p16-17, il

Subject(s):

Beer; Hops; Hops industry

Record #:

27916

Author(s):

Abstract:

Four of North Carolina’s craft breweries won awards at the largest beer competition in the world this year. Outer Banks Brewing Station in Kill Devil Hills, Olde Hickory Brewery in Hickory, and Foothill Brewing Co. in Winston-Salem won silver and Duck-Rabbit Craft Brewery in Farmville captured a gold. The awards indicate the state’s brewers are growing in skill as well as numbers. The state is now one of the hottest markets for craft beer.

Source:

Independent Weekly (NoCar Oversize AP 2 .I57 [volumes 13 - 23 on microfilm]), Vol. 27 Issue 18, May 2010, p29 Periodical Website

Subject(s):

Craft breweries; Brewing industry; Beer

Record #:

8472

Author(s):

Wright, Renee

Abstract:

At the 2006 Great American Brew Festival, held in Denver, Colorado, North Carolina brewers returned with five medals. The festival is the most prestigious beer competition in the country. Over 450 breweries from the United States entered 2,400 beers in 69 categories. Judges came from nine countries. In 2006, state breweries won their first gold medals. Ham's Restaurant and Brewhouse in Greenville won a gold medal for its Sunfest Lager, and Duck-Rabbit Craft Brewery in Farmville received a bronze medal.

Source:

North Carolina (NoCar F 251 W4), Vol. 65 Issue 1, Jan 2007, p8, il

Subject(s):

Beer; Breweries--Greenville; Breweries--Farmville

Record #:

4868

Author(s):

Cooks, Ristin

Abstract:

Brewpubs, restaurants that brew their own beer to serve with meals, and microbreweries are popular across the North Carolina, offering state beer drinkers an alternative to national brands. Among the breweries are Rock Creek, Raleigh; Cottonwood Brewery, Boone; Red Oak, Greensboro; Highland Brewing, Asheville; and Carolina Brewing Company, in Holly Springs.

Source:

Independent Weekly (NoCar Oversize AP 2 .I57 [volumes 13 - 23 on microfilm]), Vol. 17 Issue 40, Oct 2000, p76-77, il Periodical Website

Subject(s):

Beer; Brewing industry; Microbreweries