Official Learning Experiences Topics for 2016 BevCon Charleston Announced


Official Learning Experiences Topics for 2016 BevCon Charleston Announced

Early Bird Discount of $150 off Available Until February 12!


BEVCONCHARLESTON, SC—February 4, 2016—BevCon Charleston has announced its official schedule of Learning Experiences, including Presenters for each.  The 2016 event spanning four days this August 21-24 offers attendees the opportunity to choose from a wide variety of these Learning Experiences on top of attending parties, tasting sessions, and two evenings of bar & restaurant takeovers.  An extensive range of topics covering many segments of the beverage industry will be offered. Some of the topics include:


Ø  Artisan Mezcals with Dylan Sloan

Ø  Beer Collaborations with Jeppe Jarnit-Bjergsø and Roy Milner

Ø  Building a Beverage Brand from Behind the Bar with Brooks Reitz, Mick Matricciano, Max Messier, and Joe Raya

Ø  Building a Winery, Brewery and Distillery in Today’s Market with Brianne Day, Cameron Reed, Scott Shor and Charlie Nelson

Ø  Can’t We All Get Along: How to Build Professional Relationships with the Media with Hanna Raskin and Angel Postell


Ø  Craft Brewing in America—History and Trends by Phil Markowski

Ø  Demystifying Amaro by Brad Thomas Parsons

Ø  How Far You Can Twist a Classic with Kat Kinsman

Ø  How to Break into the Market: From Creation to Distribution to Sales with Mike Cherner

Ø  Rediscovering American Whiskey: History, Myth and Possibility with Robert Moss, Charlie Nelson, Scott Blackwell, Lew Bryon and Preston Van Winkle

Ø  Sazerac to Seelbach: Iconic Cocktails of the South by Sara Camp Milan and Jerry Slater

Ø  Sommeliers: Past, Present and Future with Sabato Sagaria, MS, Cappie Peete Chapman, Dustin Wilson, MS, and John Ragan, MS

Ø  Substance and Style Meet (at a bar) with Alia Akkam  and Dieter Cartwright

Ø  Techniques: Ice and Air with Miles Macquarrie

Ø  The Vulnerable Bartender: Finding Authenticity Behind the Bar by Gary Crunkleton

Ø  Whole Cluster Fermentation and Expression of Terroir in Santa Barbara Country with Matt Murphy and Eric Railsback


BevCon Charleston is targeted strictly to beverage industry professionals and individuals wishing to attend must apply in advance at Those who apply and are accepted by February 12 will receive an early bird discount of $150 off the $500 per person participation fee.  Space is limited with applicants already being accepted to attend.



Hi-Wire Brewing Announces Specialty Brewery is Going Sour

Hi-Wire Brewing Announces Specialty Brewery is Going Sour

Hi-Wire logoAsheville, NC (January 25, 2016) — Hi-Wire’s South Slope Specialty Brewery is currently transitioning from brewing a wide variety of one-time-release ales and lagers to brewing exclusively sour and wild beers. Although this shift will not change Hi-Wire’s core lineup of beers, it will make the company one of the nation’s only breweries to have a specialty program that revolves around both craft lagers and sour beers.

Few other breweries in the country focus on both craft lagers and sour beers because of the amount of time both take to produce, anywhere from eight weeks for specialty lagers up to eighteen months for barrel-aged sour beers. Despite the time and money required to fulfill this commitment Hi-Wire is dedicated to creating the highest quality of both of these historic styles of beer.

The souring of the brewery will be lead by two brewersLuke Holgate, Hi-Wire’s Head Brewer, and Jonathan Parks, Hi-Wire’s Head Specialty Brewer. Both men are dedicated to quality and craft and are excited to launch Hi-Wire into the world of sour and wild beer.

“The specialty brewery allows us to be more nimble and create beers more spontaneously than the production brewery,” said Holgate. “We have the flexibility to innovate, to become a brewery doing something different. And, we can’t think of anything gutsier as a brewery than to specialize in both craft lagers and sour beers.”


In the last two weeks, Hi-Wire moved several 30barrel tanks from its South Slope Brewery to their Big Top location to provide more space for barrel storage at their budding wild-beer brewery.  Although, no formal plans are in place for the first release of specialty sour beer, Hi-Wire Brewing is confident the first beers from this new program will come out this summer.

“Sour beers need time to age and perfect,” said Holgate. “We want to let the barrels and the ‘bugs’ do their jobs fully, before we release a beer. As we continually taste our barrel-aging sour beers, as soon as we come across barrels that are just how we want them, we will bottle and condition them until we are absolutely sure they are ready for the public. We have always been committed to quality at the brewery and our sour program will be no exception.”

Hi-Wire expects a fresh shipment of barrels to arrive in the coming weeks along with some additional equipment necessary for the project.

For more information about the changes happening at Hi-Wire Brewing, check out or on facebook at


About Hi-Wire Brewing

Located in Asheville, NC, Hi-Wire Brewing is known for producing approachable and balanced ales and lagers, most notably Hi-Wire Lager, Prime Time Session Pale Ale, Bed of Nails Brown, and Hi-Pitch IPA. They have two locations in Asheville; the 27,000 square foot Big Top Production Facility and Taproom located a half-mile from the Biltmore Estate and the South Slope Specialty Brewery and Taproom located in the South Slope region of downtown. Hi-Wire was awarded the most medals at the 2014 NC Brewer’s Cup and was named Best New North Carolina Brewery of 2013 by RateBeer. Their award-winning beers can be found on draft and in bottles across North Carolina, South Carolina and Tennessee. To learn more about the company, visit


New Year Round Beers from Wicked Weed

New Year Round Beers from Wicked Weed

ASHEVILLE, NC, JANUARY 26TH 2016 — Just six months after opening their 50 barrel production facility Wicked Weed Brewing is adding two more year-round brands to their ever growing portfolio, Lunatic Blonde, Belgian-Style Ale and Napoleon Complex, Hoppy Pale Ale. Planned for package and release in February, both beers have been an integral part of Wicked Weed’s lineup at their original 15 barrel brewery in downtown Asheville. Lunatic Blonde, appearing on the brewpub’s draught list since day one, is a flagship Belgian-style ale drawing inspiration from Old World beer practices, while still appealing to modern palettes.


“When we first talked about crafting Belgian beers for our portfolio, open fermentation was really important to us,” explains Walt Dickinson, owner and Head Blender, “We wanted to craft beers that felt like the Old World, but with a New World perspective. Lunatic Blonde has become the base that we build everything else off of because it’s the most straightforward beer and there’s nothing to hide behind. It’s all about yeast character and fermentation.” Releasing a Belgian blonde on this scale might seem like a surprising choice given Wicked Weed’s propensity for hard-hitting IPA’s and their opening of one of the largest sour programs in the Southeast, but Dickinson believes beers like Lunatic Blonde still have an important place in the craft sphere.
“We’re so excited to finally make this beer on a larger scale and invite people understand why a Belgian blonde is such a special style. I think it’s one of those beers that is often forgotten about,
but it’s so beautiful, delicate, and important. At the core of every regional beer style is simplicity and drinkability, and really, that’s the beginning point of beer.”

Napoleon ComplexFollowing closely on the heels of the Belgian blonde is Napoleon Complex, a hoppy pale ale with an approachable abv and hefty dry-hop at over two pounds per barrel (more than most breweries use to dry hop their IPA’s). While pale ale can be considered a throwback style in the states, Dickinson says the brewery’s goal with Napoleon Complex was to craft a new take on an old classic. “We wanted to take down and revisit the pale ale. We found that we prefer the backbone of a pale ale with the aggressive hop nature that an IPA brings to the table. We crafted Napoleon Complex to be very nouveau; this is where we see pale ale going and, for us, it’s a beer we want to drink every day.”
Consumers can expect to see both Lunatic Blonde and Napoleon Complex on draught and in 6 packs year round across the state in North Carolina and Georgia starting in mid February. Both
brews will be widely available in bottle shops and select grocery stores. The addition of these two beers bring the flagship total to five core beers that include Freak of Nature Double IPA, Gluten
Freek Gluten Reduced IPA, and Pernicious IPA. With over a dozen more brews planned for production scale, seasonal releases over the course of 2016 the Wicked Weed lineup shows no sign of slowing down or easing up.



WW Beers






Wicked Weed Brewing is based in Asheville, North Carolina. Opened in December 2012, the original brewpub (91 Biltmore) consistently hosts 25+ beers on tap including hop-forward,
West Coast-style ales, open fermented Belgians, and barrel-aged beers. With the opening of the second location, The Funkatorium, in October 2013, Wicked Weed is striving to become one of the leading producers of barrel-aged sour and wild beers in the
Southeastern United States. Wicked Weed Brewing was awarded a gold medal for both 100% Brettanomyces Serenity in 201 and Mompara Honey Ale in 2014, and a silver medal for Pernicious IPA in 2015 at the Great American Beer Festival. Wicked Weed most recently opened 50-barrel production brewery that will allow for wider distribution on the East Coast.
Learn more at and on Facebook

Highland Brewing Company Releases Saw-Whet Saison, First of Three New Seasonals for 2016

Highland Brewing Company Releases Saw-Whet Saison, First of Three New Seasonals for 2016


ASHEVILLE, N.C. (Jan. 25, 2016) – Highland Brewing Company will release Saw-Whet Saison, the first of three new seasonal beers, on Jan. 29, 2016, in the brewery’s tasting room. It will be followed by Early’s Hoppy Wheat in April and Lost Cove Kolsch in June.

Saw Whet








Developed by Pilot Brewer Paul Rollow and Head Brewer Hollie Stephenson, the 6% ABV farmhouse ale shows off a complex malt bill, unique, spicy yeast and subtle lemony notes. Astutely hopped for balance and dimension, it finishes exceptionally dry.

“Paul worked to develop this recipe with hoppy hybrid beers in mind,” said Stephenson. “In this saison, typical Belgian yeast flavors meet American dry hopping, and the result is complex, spicy and citrusy. This beer excites me because it is a perfect example of what American craft beer is adding to very old and respected traditional brewing styles.”

Through its For Love of Beer and Mountains partnership with the Southern Appalachian Highlands Conservancy (SAHC) Highland’s seasonal beers draw attention to protected land features and raise awareness about the landscape that makes the region unique. The saison is named for the Saw-Whet Owl, which can be found on lands protected by the Southern Appalachian Highlands Conservancy in North Carolina and Tennessee. It is the smallest predatory owl in the eastern U.S. and can be spotted perched among high-elevation conifers during the winter months.

“SAHC is very grateful for the ongoing support for local land and water conservation provided by Highland Brewing Company through our For Love of Beer and Mountains partnership,” said Carl Silverstein, SAHC Executive Director.  “We are particularly excited about the new Saw-Whet Saison seasonal, which helps raise awareness about the native Northern SawWhet owl and SAHC’s efforts to protect its habitat.”

Highland will roll out two other new seasonals in 2016. Early’s Hoppy Wheat, which debuts in April, is hopped up on Summit, Cascade, Mosaic and Amarillo from the Pacific Northwest and bursts with bright tropical and piney notes over wheat malts. It is named for Early’s Mountain, which overlooks the historic Sandy Mush farming community where SAHC protects more than 10,000 acres. In time for warm days and summertime adventures, Highland will release Lost Cove Kolsch in June. It’s an easy-sipping, refreshing brew with bready malts and floral hops. The name comes from the legendary ghost town in the Nolichucky River Gorge that provided secluded living for self-reliant families from the Civil War through Prohibition.

About Highland Brewing Company

Highland Brewing Company has crafted the highest quality beer with North Carolina mountain water since 1994. Family-owned and Asheville’s first legal brewery since Prohibition, it is a local favorite for beer fans, music fans, and families. Highland’s name honors the Scots Irish who settled in the Appalachian Mountains in the 18th and 19th centuries. Adding to the tradition of honor, Highland’s seasonal beers are named after protected features of the North Carolina and Tennessee landscapes. The flagship beer, Gaelic Ale, and other styles of Highland beer are available in nine states and Washington, DC. For details on tours, special events, concerts, sustainability efforts, the new event center and more, visit

# # #

The Charleston Beer Exchange to Move, Change name

Scott Shor, Owner of Edmund’s Oast Announces Details for Future Relocation, Name Change and Growth Plans for The Charleston Beer Exchange

 Press release – CHARLESTON, SC – January 26, 2016–Scott Shor, owner of Edmund’s Oast and The Charleston Beer Exchange, announced today plans to consolidate and make some exciting changes to his popular retail store. By early 2017*, The Charleston Beer Exchange will relocate to a brand new location being built adjacent to Edmund’s Oast Brewpub and be renamed Edmund’s Oast Exchange. The space will be over 2,000 square feet, two stories and is being designed by architect Andrew Gould of New World Byzantine. The store will continue to offer their incredible selection of craft beer with approximately 1,000 different varieties sold in cans, bottles, kegs, and growlers. Edmund’s Oast Exchange will be the only location anywhere patrons can buy beers produced at Edmund’s Oast Brewpub.

EOIn addition to the top notch beer selection, the retail space will add a comprehensive wine collection, featuring roughly 500 different labels. This will include everything from benchmark classics to fun finds from the young vanguard. An emphasis will be placed on wines that tell a story and sharing these stories with customers. Also included will be glassware, merchandise, and food items made at Edmund’s Oast such as charcuterie. A porch/garden area along with the expanded interiors will be used to host a full curriculum of beer and wine classes and tastings year round. Being closer to the brewpub, the store can collaborate easily to expand events at the restaurant such as offering additional beverage related dinners. Edmund’s Oast Exchange will be led by a stellar group of knowledgeable professionals including Sarah O’Kelley, Certified Cicerone® Brandon Plyler, and Mark Sahara.

“It is pretty wonderful to be able to bring our popular beer store closer in proximity to Edmund’s Oast Brewpub and our anticipated offsite brewery, Edmund’s Oast Brewing Company,” stated

CBXScott Shor, owner. “We have longed to have a larger space for the retail component, to be able to offer additional parking and have a large footprint for better displays, events, and additional products such as wines. We are thrilled to have strong talent leading this effort and our onsite education component. In the meantime, we will continue to offer all the same great beer, service, and tastings at our current location. No changes will be made until we get closer to the anticipated opening in early 2017.”

The store’s relocation to the Half Mile North/NoMo area, is in addition to other recent openings and announcements of retail spaces and brings more convenient places for people to come to visit, shop, and dine.

*Early 2017 is just an anticipated date and dependent of construction.

To learn more, visit us at


Sharing professional brewer recipes with home brewers across America

© 2011-2016 The Lost Beers All Rights Reserved -- Copyright notice by Blog Copyright