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6 results for Brewing
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Record #:
1368
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Seven brewpubs, establishments that brew and serve fresh, unpasteurized beer, are offering North Carolina's beer drinkers an alternative to the national brands.
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The State (NoCar F 251 S77), Vol. 61 Issue 8, Jan 1994, p28-31, il
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Record #:
2940
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Brewpubs - restaurants that brew their beer to serve with meals - and microbreweries opened in the Triangle area beginning in 1988. Among the best known is Greenshields in Raleigh.
Source:
Independent Weekly (NoCar Oversize AP 2 .I57 [volumes 13 - 23 on microfilm]), Vol. 14 Issue 12, Mar 1996, p17, il Periodical Website
Record #:
23885
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Dr. John Sheppard discovered a way to use natural yeasts from wasps and bees to create new flavors in beer.
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Indy Week (NoCar Oversize AP 2 .I57), Vol. 32 Issue 28, July 2015, p15-16, il, por Periodical Website
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Record #:
27315
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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.
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Record #:
27609
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Diane Currier will open Durham’s first meadery this fall. Currier has experimented with home brewing for since 1992 and her mead has won awards from the North Carolina State Fair. Honeygirl Meadery will ferment 200-5000 gallon batches that will be sold in local bottle shops, and restaurants in the Triangle area.
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Record #:
30945
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A family plagued with various autoimmune conditions led mother, Gretchen Newkirk, to form a nonalcoholic beverage brewery based on probiotics and live cultures. What began as a home project, shared with friends, evolved into Redemption Brew Works, and sold in more than 80 local stores in the Charlotte Area.
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