Central Florida Breweries Unite to Benefit Charity with Single Malt and Single Hop brewing July 30th

Inaugural Florida SMaSH Beer Festival 2016

Central Florida Breweries Unite to Benefit Charity with Single Malt and Single Hop brewing

The Hourglass Brewery, in conjunction with Florida Craft and the City of Longwood, FL are hosting the inaugural Florida SMaSH Beer Festival on July 30th, 2016 from 1:00 p.m. – 5:00 p.m. The event features 20+ breweries from around Central Florida and all proceeds benefit The Sharing Center of Longwood.

The Florida SMaSH Beer Festival was created to celebrate the creativity and camaraderie of brewers in the Sunshine State and provide an opportunity to give back to the community. Since the spirit of SMASH brewing is so heavily steeped in the home brewing tradition, our festival will feature a friendly competition between brewers, judged solely by the attendees. Each brewery will concoct a beer made from the same single malt and single hop. This limitation forces brewers to think outside the box as well as focus on outstanding technique. With roughly 50 beers to sample, including one-offs from every brewery involved, there will be something to please everyone. All proceeds will benefit the Sharing Center, so this is the perfect chance to enjoying some delicious craft beer while supporting a great cause. Tickets are available at www.floridasmashbeerfestival.com for $30.00.

Celebrating 30 years of caring, The Sharing Center, focuses on preventing hunger and homelessness for families and individuals in crisis. Named 2015 Non-Profit of the Year by the Seminole County Regional & Greater Sanford Regional Chambers of Commerce, The Sharing Center offers a hand-up to the working poor in Seminole County and those who are struggling to move out of homelessness.

The Hourglass Brewery is a 10 bbl production brewery in beautiful downtown Longwood, Florida. Currently, the facility is 8,000+ sq/ft and growing with 4,500+ sq/ft dedicated to a state of the art taproom and music venue for locals and tourists. Recent expansion in early 2016 will included additional 20 bbl fermenters, a canning line, and a wild ale fermentation room. Known for making unique specialty brews throughout the year, The Hourglass Brewery also offers a number of flagship ales available year-round.

Florida Craft (www.floridacraft.org) is a non-profit organization created to promote awareness, education, and appreciation for the manufacture of craft alcoholic beverages in Florida.

 

Smash Festival

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Salt & Smoke opens Full-time Kitchen at Burial Beer

SALT & SMOKE OPENS FULL-TIME KITCHEN AT BURIAL BEER CO.

Burial-HQ Logo copyAsheville, NC —After a year of pop-up kitchens and Sunday brunches at Burial Beer Co., Salt & Smoke AVL launches a full-time, permanent Kitchen Tuesday, June 14th in the beer garden of the brewery located at 40 Collier Ave. The Kitchen will operate six days a week from Tuesday to Sunday and feature snacks and small plates inspired by Old World European traditions linked to the chef’s Southern roots.
The partnership between Burial Beer Co. and Salt & Smoke grew organically over the past year as the popups gained popularity and Chef, Brewers, and Owners saw continued symbiosis between the food and beer.  “What drew us to Josiah and Shannon as people and talents is the intrinsic way they care; the way they were willing to start small and grow as well as their constant desire to take food that has historical significance and add something to it that brings it back to their roots,” states Jess Reiser, Owner of Burial Beer Co. “That really resonates with Burial beers and how we craft. We realized we were all seeking to reconcile the things we respect about the old ways of crafting with the creativity inside ourselves and that like-mindedness has produced an amazing partnership.”

 

Salt&Smoke Kitchen
Pioneered by Josiah and Shannon McGaughey, both individuals have spent their careers to date working in various cities and pursuing food while developing the culinary voice that is now Salt & Smoke. Josiah McGaughey began his culinary path at the age of fifteen in Atlanta, Georgia where he grew up. A notable stint at Revolution Brewing where he launched creative initiatives like Pre-Fixe Tuesdays and the Charcuterie program was followed by three years at Bull and Beggar in Asheville in which he was instrumental in opening. “I really try to use all my influences in everything I do and my influences tend to be sporadic and change,” explains owner and Head Chef, Josiah McGaughey. “Right now I love old world Eastern European, Wallonian, and Norwegian cooking and how that translates to what I grew up on here.”

 

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Shannon McGaughey whose background growing up in a restaurant family and working at wine focused and food eccentric restaurants has also culled the necessary skill set to take on such an endeavor.
“The idea to start Salt & Smoke was a dream Josiah and I both shared equally. Its what we moved to Asheville to do,” states Shannon. “When we got this amazing opportunity to partner up with Burial, we put all our efforts into making it happen. As the GM I am handling all the numbers, PR, marketing, social media, etc. But outside of that I’m also constantly researching edible wild foods in the area and foraging them, baking all the sweets for Sunday brunch, and of course running the window and getting to chat with
all our wonderful guests.”

OwnerShannon
Patrons of the Salt & Smoke Kitchen can expect to see a rotating seasonal menu two-three weeks during weekdays and a weekly evolving Sunday brunch menu. One flagship small plate is the Koldt Bord.  “The Koldt Bord we’ve added as a staple to the opening menu. Literally meaning ‘cold table’ in Norwegian it is meant to be a spread of different charcuterie, seafood, pickles—really anything you can nibble on,” explains Shannon. “Josiah was always putting together these little nibbley boards when we first started dating—it won me over then and continues to wow me every time I sit down to one.”
Food and beer pairings have become an integral part of what Salt & Smoke specializes in, often making recommendations to guests and including Burial beers into the dishes the create.
“The variety of beers (Head Brewer) Tim brews is like having a wine list to work with,” states McGaughey. “Sometimes it can be difficult to pair beer with food, but these beers are subtle and you can
follow where the notes travel.” Rounding out the team of two is Sous Chef, Pepijn Van der Geld, who also hails most recently from Bull
and Beggar, and Kelly Vormelker of Buxton Hall who will be aiding in front of house duties. The opening of Salt & Smoke Kitchen at Burial Beer Co. is the first large leap of more to come from the grassroots beginnings of the Asheville couple.“I do think about it everyday. I feel pretty lucky to be doing this and I’m really excited to see what we are going to be doing in the future,” says McGaughey. “We’re always developing as humans and I feel like I’m just starting even though I’ve been cooking for fifteen years. I still feel like I’m scratching the surface.”

Salt&SmokeCrew
For more information regarding Kitchen hours and opening menu visit www.saltandsmokeavl.com.
ABOUT BURIAL BEER CO.
Founded in June 2013, Beer Co. crafts German lagers, Belgian-inspired ales, and bold American styles with a dedication to creativity, tradition, modernization, and preservation. Residing in and revitalizing the South Slope District of Asheville, NC, the
brewery began its life as a 1 barrel system that grew to a 10 barrel In just over a year. Fall 2016 will bring a new wave of expansion and revitalization as Burial Beer Co. expands again to a to a second location and 20 barrel production brewery, urban farm, locally
purveyed restaurant and two-story tasting room in South Asheville.

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Tennessee Brew Works announces release of “Nashweizen”

Tennessee Brew Works announces release of  “Nashweizen” Hoppy Hefeweizen

Nashville, Tennessee – June 12, 2016 –Tennessee Brew Works, which began officially brewing beer in downtown Nashville August 2013, has announced the release of their hoppy hefeweizen ale, “Nashweizen.” This summer seasonal beer, first released last year, has been a source of excitement and anticipation in both the brewery and beer community since the weather warmed. Hoppy tropical intonations of mango, white grape, pineapple, grapefruit, mandarin orange and banana pair together deliciously in this craft beer to combat the blaring sun of Tennessee summer.

 

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Nashweizen

This beer will be available in both draft and bottles throughout the greater metropolitan areas of Nashville, Chattanooga, Clarksville and Memphis all summer long.

 

ABOUT THE BREWERY

Tennessee Brew Works was born from a love for craft beer. A start-up which began over a home-brew session in 2010, they ultimately celebrated their first professional brew in August 2013. Tennessee Brew Works is 100% owned and operated by folks in Tennessee. They are guided by their motto: “We work hard to create high quality craft beer that makes Tennessee proud. Our culture places importance on family, friends, and community, and we hope you’ll be a part of it.”

Book Launch Hosted by Edmund’s Oast for Food & Beer Cookbook by Chef Daniel Burns and Gypsy Brewer Jeppe Jarnit-Bjergsø

Edmund’s Oast Hosts A National Book Launch Event on June 22 for the Anticipated Food & Beer Cookbook by Chef Daniel Burns and Gypsy Brewer Jeppe Jarnit-Bjergsø

 

oastCHARLESTON, SC – June 2, 2016 – Edmund’s Oast will host a launch event for the highly anticipated book Food & Beer (May 16, 2016, $49.95US, Phaidon) by chef Daniel Burns and gypsy brewer Jeppe Jarnit-Bjergsø on Wednesday, June 22. The two behind Luksus restaurant in Brooklyn, NY, the only Michelin-starred restaurant in the world to exclusively pair its dishes with beer, and accompanying beer bar Tørst. At Tørst the only beverage served is beer, and at Luksus, a 16-seat tasting menu restaurant, dishes by chef Burns are only paired exclusively with beer chosen by Jeppe Jarnit-Bjergsø. Food & Beer is the first chef cookbook about beer and food pairings in both casual and fine dining.

 

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For this special launch dinner, Chef Burns and Edmund’s Oast executive chef Reid Henninger will collaborate on a five course menu that will be served in a family-style format. Beer pairings will be selected by Jeppe Jarnit-Bjergsø for each course. Tickets are $95 per person and include the dinner, a copy of Food & Beer and a special collector’s glass from Tørst. Tickets are $165 for a couple with one copy of the book. Three seatings will be available at 6:00, 7:00 and 8:00 p.m. that include a Welcome Reception with a meet and greet with Burns and Jarnit-Bjergsø.

 

“Jeppe has been a longtime friend,” stated Scott Shor, owner of The Charleston Beer Exchange and Edmund’s Oast. “We are super pumped to host one of the book’s nationwide launch events.  It’s going to be filled with incredible dishes, beer pairings, and fun surprises.”

 

More about Food & Beer

The book reflects the unique relationship between the two different sides of their seminal establishment. The first half of the book, “Tørst,” is divided into sections that showcase the ten flavors that beer and food most closely share: Bitter, Funky, Sweet, Earthy, Sour, Smoky, Tart, Spicy, Fruity, and Tasty. Jeppe Jarnit-Bjergsø explains which styles, and which beers, embody these flavors and why. Daniel Burns discusses how those flavors are used in his kitchen. The dialogue continues as Jarnit-Bjergsø picks a beer, and Burns, a recipe from Tørst, sometimes complementary—sometimes contrasting—for each other’s selection.

 

The second half of the book, “Luksus,” showcases Daniel Burns’ refined recipes, chosen from some of the 300 that he and his team have developed in the two years since Luksus opened. The section is organized into Snacks, First Servings, Broths, Main Servings, and Desserts, followed by a Pantry section. Recipes are accompanied with specific beer pairings chosen by Jarnit-Bjergsø. Food & Beer features in-depth descriptions of the nature, taste, and flavor of the different kinds of beers being brewed around the world today, tasting notes, thoughts on how to pair these beers with food, and more than 75 recipes.

 

To learn more, about Food & Beer, visit phaidon.com/foodandbeer. To learn about the dinner and to purchase tickets, visit edmundsoast.com or call 843-727-1145.

 

 

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BURIAL BEER CO. HOSTS MOONLIT ART MARKETS, SECOND THURSDAYS JUNE THROUGH OCTOBER

BURIAL BEER CO. HOSTS MOONLIT ART MARKETS, SECOND THURSDAYS JUNE THROUGH OCTOBER

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Asheville, NC, May 29th, 2016 – Burial Beer Co. has announced a series of Moonlit Art Markets hosted at their brewery at 40 Collier Ave on the second Thursdays of every month beginning in June and running through October. The Markets will feature artisans and crafts people from the Asheville community displaying their work that will be available to the public for purchase from 8-11pm.
Inspiration for the Markets derives from owner Jess Reiser’s experience and love of the nightly art markets on Frenchmen Street in New Orleans where she and her husband lived for three before moving to Seattle and then to Asheville to open their brewery.
“The first time I visited the market the first time it was February. It was cold with snow flurries, and there were lights hanging in the dark surrounded by this really beautiful, vibrant scene that was tucked away from the rest of New Orleans,” explains Reiser. “So
much of that is what I see at Burial so to bring in that kind of energy and beauty here on a summer night with all artist who make  Asheville really culturally vibrant and so special is a project we’ve been really excited about.”
Asheville historically boasts a rich and diverse community of artist and crafts people, an attribute Burial Beer Co. feels akin to and seeks to highlight at these Moonlit Art Markets by hosting group of artists that is unique to each Market. “It was incredibly humbling and interesting to see how many talented people reside in such a small city and have the drive and energy to create and be part of the markets,” says Reiser. “The response was overwhelming and because of that we are able to feature a wide variety of artists and mediums over the next 5 months.”
Burial Beer Co. places heavy emphasis on art, music, and craft seeing a connectivity that drives not only their beers, but their events as well. “Art, once upon a time, is something I anticipated making a career out of on the history side,” explains Reiser. “Beer and art are very similar in that once you can understand the history of a Renaissance painting along side the life that artist or even a beer and the brewer who made it, our appreciation of that craft becomes much more mulitdimensional. Being able to present the artist and their art together is a rare opportunity.”
For more information about the Moonlit Art Markets visit
www.facebook.com/burialbeer/
ABOUT BURIAL BEER CO.
Founded in June 2013, Beer Co. crafts German lagers, Belgian-inspired ales, and bold American styles with a dedication to creativity, tradition, modernization, and preservation. Residing in and revitalizing the South Slope District of Asheville, NC, the brewery began its life as a 1 barrel system that grew to a 10 barrel In just over a year. Summer 2016 will bring a new wave of expansion and revitalization as Burial Beer Co. expands again to a to a second location and 20 barrel production brewery, urban farm, locally purveyed restaurant and two-story tasting room in South Asheville.
For more information visit www.burialbeer.com and follow on Facebook at www.facebook.com/burialbeer/

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