Asheville’s Green Man Brewery Rambler to be released!


Green Man Brewery’s Rambler is Back


PRESS RELEASE – Green Man’s rotating offering, Rambler Dry-Hopped Pale Ale is returning to drive away the snow and summon sunshine and warm breezes. With a combination of British Pale malts and vibrant American hops, this beer has a bright peach-forward aroma and a refreshing, clean body.

Rambler (2)

Dry-hopping with 1lb of hops per barrel provides a hint of peppery spice in the finish. Rambler holds a style score ranking in the 99th percentile on
Look out for Rambler Dry-Hopped Pale in 12 oz. 6-packs throughout North Carolina, South Carolina, Tennessee, and Florida.   The packaging depicts the Green Man’s foliage adorned with colorful flowers to celebrate this easy-drinking beer.


About Green Man Brewery:


The legendary Green Man has existed for centuries but it’s no myth that he’s been brewing great beer in Asheville since 1997. Green Man has been producing some of the beer scene’s most iconic ales for 19 years. The English style flagships are consistently recognized for quality, and the specialty and barrel-aged offerings are highly sought after.

Green Man is currently undergoing a 20,000 square foot expansion next to the current facility on Buxton Avenue in downtown Asheville.  It opens mid-March and includes a state a packaging hall, an indoor/outdoor tasting room loft, and a retail shop. For information and tours, visit:




Brewery’s third release using hop hash is both flavorful and drinkable at 4.2% ABV


Hash session can(ATLANTA, 2.8.16) – SweetWater Brewing Co. releases a brand new spring seasonal, Hash Session IPA, hitting shelves beginning February 8.   This marks the brewery’s third release using hop hash, and their first session IPA.   SweetWater is one of the only breweries in the nation using hop hash, the concentrated resin that’s left after hops are run through the pelletizer.  (Check the video and infographic below for more details on this process.)


“We’ve wanted to brew a session IPA for a long time, and access to hop hash finally allowed us to deliver one in true SweetWater style,” says Nick Nock, head brewer.


The star of the show here is the Amarillo hop hash – the brewers kept the malt bill light to allow the concentrated hop flavor to shine through, differentiating it from other session IPAs.  Pungent with floral, tropical citrus fruit flavors; the hop hash gives it that one of a kind chewy, gooey, resiny mouthfeel.  As the chaser, SweetWater gave it a hefty dry hop to enhance the potent aromas.  Ahtanum gives it orange and grapefruit tones, Crystal for a little kick of spiciness, and El Dorado bringing some pear and watermelon characteristics.

hop hash


The ABV at 4.2% makes it a highly drinkable, refreshing brew, perfect for springtime.

Malts: Maris Otter, Pilsner, Wheat, Midnight Wheat
Hops: Bravo, Amarillo Hash
ABV: 4.2%
IBUs: 55

Available in 6-pack bottles, plus bottles and cans in the spring SweetWater Tackle Box; distribution begins on February 8 to all 18 states (and DC) where SweetWater is sold.


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

Sharing professional brewer recipes with home brewers across America

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