Consuming the Craft

In a competitive space like the liquor and spirits industry, it’s almost impossible to come up with a name for your business. So, Michael McGeary—who holds a Bachelor’s degree in Philosophy from Colorado College—drew inspiration from the ideals he aspires to: he looked at Aristotle and his eudaimonia, the principle of living well and finding meaning in life. Thus, Euda Wine was born. Alongside his wife, Abi, Michael runs Euda Wine in Old Fort, North Carolina and is focused on crafting transparent, authentic, and minimal-intervention wines.

In this episode, Mike and I discuss the origin story of Euda Wine. We explore the challenges of naming a winery in a competitive industry. We describe the growing collaboration in the alcohol industry and how it can lead to innovative and unique products. We also outline Euda Wine’s upcoming product releases and underscore its philosophy of making authentic wine.

This week on Consuming the Craft:

●How Aristotle’s eudaimonia concept inspired Michael’s Euda Wine

●The importance of checking the USPTO for trademarks when naming a business

●Michael’s background in viticulture and enology

●Sparkling wines, skin-contact Tremonette, carbonic maceration wine, and upcoming Euda Wine releases

●The challenges of not having your own vineyard

●Michael’s favorite wine to make

●How Euda Wine is working with partner vineyards

●The rise of non-vinifera varietals and the importance of working with grapes that grow well locally

●Booze Clues: what industry collaboration tastes like

●The collaborative and innovative spirit of the craft alcohol industry

●Euda Wine’s philosophy in making authentic wine

●Michael’s vision for the future of Euda Wine

Resources Mentioned:

●The United States Patent and Trademark Office

Connect with Michael McGeary:

●Enartis

●Euda Wine

●Euda Wine on LinkedIn

●Euda Wine on Instagram

●Euda Wine on Facebook

●Michael McGeary on LinkedIn

●[email protected]

Consuming the Craft

Thanks for tuning into this week’s episode of the Consuming the Craft Podcast, brought to you by AB Tech’s Craft Beverage Institute of the Southeast. If you enjoyed this episode, please subscribe and leave a review wherever you get your podcasts.

Apple Podcasts | GooglePlay

Be sure to share your favorite episodes on social media to help us reach more craft beverage enthusiasts.

To learn more about AB Tech and the Craft Beer Institute of the Southeast, visit our website.

Many philosophers are linked to wine, but Michael McGeary isn’t simply “linked” to wine—he’s a winemaker extraordinaire and the owner of Euda Wine, where he crafts minimal intervention wines. After graduating with a Bachelor’s degree in Philosophy from Colorado College, Michael moved to Aspen, Colorado, where he found his love of wine while working in restaurants. He further pursued his passion for winemaking by getting a post-bachelor education at Napa Valley College and later receiving a Master of Science in Viticulture and Enology at the University of Applied Science and Arts of Western Switzerland. Today, in addition to his work as the owner of Euda Wine, Michael also serves as a technical sales representative for Enartis.

In this episode, Michael and I explore his unconventional route to the wine industry—starting with a philosophy degree. We discuss the unexpected journey that led him to Switzerland for a Master’s in Viticulture and Enology. We consider the steps he took to choose a wine school and discuss the value of investing in your own education. We also highlight an important skill to have as a wine technical sales representative and, for Booze Clues, sample a taste of Cachaça.

This week on Consuming the Craft:

●Michael’s transition to the world of wine while working in restaurants in Aspen, Colorado

●His post-bachelor education at Napa Valley College

●How Michael chose a wine school

●His experiences studying in Switzerland with its diverse wine regions

●The Swiss winemaking culture

●The value of investing in your own education

●The wild, wild west of wine and Michael’s move to North Carolina

●Michael’s goal to start a small winery

●Non-grape wines and fermenting fruits other than grapes

●Booze Clues: Catching that Cachaça spirit

●Michael’s designation as a certified sommelier and Level 3 WSET

Connect with Michael McGeary:

●Enartis

●Euda Wine

●Euda Wine on LinkedIn

●Euda Wine on Instagram

●Euda Wine on Facebook

●Michael McGeary on LinkedIn

●[email protected]

Consuming the Craft

Thanks for tuning into this week’s episode of the Consuming the Craft Podcast, brought to you by AB Tech’s Craft Beverage Institute of the Southeast. If you enjoyed this episode, please subscribe and leave a review wherever you get your podcasts.

Apple Podcasts | GooglePlay

Be sure to share your favorite episodes on social media to help us reach more craft beverage enthusiasts.

To learn more about AB Tech and the Craft Beer Institute of the Southeast, visit our website.

In this episode, Puff is joined by Matt Beck, a first-year student at the Craft Beverage Institute. Matt, a former military man with 28 years of service, decided to transition into a completely different field after retirement. With a passion for craft beer and coffee, Matt discovered the AB Tech program and was immediately drawn to its detailed curriculum and hands-on approach. Despite having no brewing experience, Matt jumped right into brewing beer in his second week of classes, and he thoroughly enjoys the production days, where he can put theory into practice. Matt's goal is to learn as much as possible and build connections in the brewing industry, and he is grateful for the cohort model of the program, which allows for networking and support among students.

Matt Beck is a first-year student at the Craft Beverage Institute, pursuing his passion for craft beer and coffee. With 28 years of military service under his belt, Matt decided to embark on a new chapter in his life and explore the world of brewing. After discovering the AB Tech program, Matt was impressed by its detailed curriculum and hands-on approach. Despite having no prior brewing experience, Matt quickly immersed himself in the program, brewing beer in his second week of classes. He particularly enjoys the production days, where he can apply the theory he learns in class. Matt's goal is to gain as much knowledge as possible and build connections in the brewing industry, and he appreciates the cohort model of the program, which fosters networking and support among students.

"I like that it's a cohort... because that's something we see in training in the Army. It's a small world, and you're going to run into people again, or someone knows you or knows people that you know."~Matt Beck

This week on Consuming the Craft:

·Matt Beck, a former military man, shares his transition from the military to pursuing a career in craft brewing.

·He discovered AB Tech's brewing program and was drawn to its detailed curriculum and hands-on approach.

·Matt highlights the importance of the cohort model in building connections and networking within the industry.

·The program's emphasis on practical experience allows students to apply theory in real-world brewing scenarios.

·Matt expresses his satisfaction with the program and the opportunities it has provided for his future in the brewing industry.

Consuming the Craft

Thanks for tuning into this week’s episode of the Consuming the Craft Podcast, brought to you by AB Tech’s Craft Beverage Institute of the Southeast. If you enjoyed this episode, please subscribe and leave a review wherever you get your podcasts.

Apple Podcasts | GooglePlay

Be sure to share your favorite episodes on social media to help us reach more craft beverage enthusiasts.

To learn more about AB Tech and the Craft Beer Institute of the Southeast, visit our website.

Karis Roberts is the executive director of the Asheville Brewers Alliance. They have been instrumental in the success of Asheville Beer Week, particularly the opening event. Karis has also collaborated with Mercy Urgent Care to provide affordable healthcare options for members of the alliance, including small businesses and professionals in the industry. She is passionate about promoting sustainable and fun events in the craft beverage scene in Asheville and believes that collaboration is key for growth. Karis's dedication to supporting the local community and fostering a thriving craft beverage industry has made her a respected figure in the field.

In todays episode, Karis discusses having recently hosted the ABA's first alcohol management class with Mercy Urgent Care. This was an important initiative addressing the misconception that the ABA is just a drinking club or a "good old boy hangout." Highlighting the ABA is much more than that, Karis promotes education and believes in providing resources and training to support the breweries and other members of the community. The ABA is also filming these trainings to create a resource library with the goal of understanding the needs of the breweries and helping them thrive.

"We just put on our first alcohol management class with Mercy Urgent Care."

~Karis Roberts

On Today’s Episode:

• The Asheville Brewers Alliance recent Beer Week event and partnership with Mercy Urgent Care.
• The benefits of membership, upcoming events in Asheville, collaborations in the beer and alcohol industry.
• The growth and diversification of products in the brewing industry, and the innovation happening in the community.
• The importance of community support, healthcare during the pandemic, collaboration, and education in the craft beverage industry.
• The ABA’s resource library of filmed trainings.

Resources Mentioned:

·Asheville Brewers Alliance

·White Labs

·Mercy Urgent Care

Consuming the Craft

Thanks for tuning into this week’s episode of the Consuming the Craft Podcast, brought to you by AB Tech’s Craft Beverage Institute of the Southeast.

If you enjoyed this episode, please subscribe and leave a review wherever you get your podcasts.

Apple Podcasts | GooglePlay

Be sure to share your favorite episodes on social media to help us reach more craft beverage enthusiasts.

To learn more about AB Tech and the Craft Beer Institute of the Southeast, visit our website.

On this episode of Consuming the Craft Podcast, Puff, and John Lyda discuss the upcoming season and the new group of students starting in the fall. They also talk about the program's 10th anniversary and reminisce about how time has flown by. The conversation takes an unexpected turn when they mention pumpkin season, but they clarify that they are not referring to pumpkin-flavored drinks or desserts. Puff shares an interesting anecdote about pumpkins and asks the students about their pumpkin-growing experiences.

You’ll learn about the upcoming new student season in our craft program, and we’ll delve into the concept of seasonal creep and how it affects the brewing of pumpkin beer. John goes into the importance of letting flavors blend in certain beers, and we discuss safety concerns for those in our industry who have lost their sense of smell and taste.

I'll introduce you to a unique liqueur called "Beatnik" and explore various types of gin and potential flavor pairings; we’ll talk about the necessity of research and experimentation when developing new products, the hurdles of increasing production and sourcing ingredients, as well as the financial and legal facets of selling alcohol.

You'll discover a particular rum named Añejo and its distinct flavors, see the unique packaging of a certain product, learn about the method of applying a stretchy neck seal on bottles, and wrap up my admiration for several brands and organizations.

You know, pumping molasses is different than pumping water, right?"

This week on Consuming the Craft:

· The start of a new student season and the 10th anniversary of the program.

· "Seasonal Creep" and how certain seasonal products, like pumpkin-flavored items, seem to appear earlier each year.

· The importance of sensory analysis and safety in the craft industry, particularly in relation to the loss of smell and taste due to COVID-19.

· Special thanks to John Lyda, James Schramm, and Danny McConnell for their contributions to the program.

· What are we doing? Projects and collaborations with local businesses showcasing the diverse and hands-on nature of the craft industry education.

Consuming the Craft

Thanks for tuning into this week’s episode of the Consuming the Craft Podcast, brought to you by AB Tech’s Craft Beverage Institute of the Southeast.

If you enjoyed this episode, please subscribe and leave a review wherever you get your podcasts.

Apple Podcasts | GooglePlay

Be sure to share your favorite episodes on social media to help us reach more craft beverage enthusiasts.

To learn more about AB Tech and the Craft Beer Institute of the Southeast, visit our website.

Greg Hill is the Head Cider Maker and Production Director at the Urban Orchard Co. in Asheville and one of the first graduates of the Craft Beverage Institute program. He is a lifelong learner who, armed with a Master’s in Training & Development, is pursuing a Doctorate in Education. A true stalwart of the craft beverage industry, Greg is passionate about elevating the quality of education for brewers through standardization. Today, in addition to his work as cider maker extraordinaire at the Urban Orchard, Greg shares his wisdom and knowledge with the next generation of brewers by serving as an adjunct professor at A-B Tech’s Craft Beverage Institute of the Southeast.

In this episode, Greg and I discuss the need to standardize education for the brewing industry. We describe the gap between brewers’ theoretical knowledge and hands-on experience and explore how the industry can bridge it. We also reveal the best hydrating liquid in the world (hint: it’s not water!), discuss Greg’s plans after his Doctorate in Education, and highlight the relationship between the quality of a brewed beverage, the success of a brewing company, and the kind of people they hire.

This week on Consuming the Craft:

●Greg’s background and mission to standardize education for the brewing industry

●Bridging the gap between theoretical knowledge and hands-on experience in the brewing industry

●The value of the apprenticeship model of education

●The keg method and standardizing yeast pitching

●Cider with low ABV content at the Urban Orchard Co.

●The best hydrating liquid in the world (hint: it’s not water)

●Booze Clues: a drink apropos of Oktoberfest

●The correlation between a brewery’s success and the people they hire

●Why brewing companies should invest in their brewers’ education

Related Episodes:

●Standardizing Education for the Craft Beverage Industry with Greg Hill

●Moo's Clues with Haley

Connect with Greg Hill:

●Urban Orchard Cider Co.

●Urban Orchard Cider Co. on Facebook

●Urban Orchard Cider Co. on Twitter

Consuming the Craft

Thanks for tuning into this week’s episode of the Consuming the Craft Podcast, brought to you by AB Tech’s Craft Beverage Institute of the Southeast. If you enjoyed this episode, please subscribe and leave a review wherever you get your podcasts.

Apple Podcasts | GooglePlay

Be sure to share your favorite episodes on social media to help us reach more craft beverage enthusiasts.

To learn more about AB Tech and the Craft Beer Institute of the Southeast, visit our website.

In our studio, today is perhaps the most “specialist” of all the guests we’ve had so far on the podcast—my six-year-old daughter, Haley. She’s in this episode to do what we call Moo's Clues, a sensory analysis exercise on one of her favorite things in the whole world: milk!

In this special milk-tasting episode, Haley and I sample two types of white milk and two types of chocolate milk. We also explore flavor, smell, and taste and discuss some of Haley’s favorite foods.

This week on Consuming the Craft:

●Haley’s favorite foods

●How a kid’s sense of taste changes as they grow up

●Moo's Clues: taste-testing cow and goat milk

●Moo’s Clues, part two: taste-testing regular and organic chocolate milk

●Haley’s favorite smells from the Moo’s Clues milk choices

Consuming the Craft

Thanks for tuning into this week’s Consuming the Craft Podcast episode, brought to you by AB Tech’s Craft Beverage Institute of the Southeast. If you enjoyed this episode, please subscribe and leave a review wherever you get your podcasts.

Apple Podcasts | GooglePlay

Be sure to share your favorite episodes on social media to help us reach more craft beverage enthusiasts.

To learn more about AB Tech and the Craft Beer Institute of the Southeast, visit our website.

In the brewing industry—and any industry, for that matter—safety comes first. But A-B Tech alumnus Jamie Reardon takes it a step further than that. To Jamie, to be mindful and prepared is to be safe. As a student of the Craft Beverage Institute of the Southeast program, he procured a job in maintenance at a large brewery south of Asheville (hint: we lovingly call it “Malt Disney” or “Brewj Mahal”). Add to that his background in the nuclear power and energy industries, and it’s no wonder that he does everything he can to be safe.

In this episode, Jamie and I discuss workplace safety and maintenance. We explore how keeping things clean impacts safety and maintenance. We discuss the importance of being proactive with safety, maintenance, and cleanliness. We also highlight the value of designing a facility to make it easy to implement safety and maintenance measures and underscore what it takes to cultivate a culture of safety.

This week on Consuming the Craft:

●Why Personal Protective Equipment needs to function as the last line of defense in workplace safety

●How standard operating procedures help protect and keep people safety

●The financial impact of lost time accidents

●How routine jobs can make us too complacent when it comes to safety

●Why Jamie puts the names of his wife and kids on the back of his work gloves

●The importance of cleanliness in breweries and distilleries

●Quality assurance vs quality control

●Booze Clues: vanilla-laden carbon-neutral rhum

●The role of facility design in ease of maintenance

●Why everyone should go through their equipment manuals

●Environmental, health, and safety tenets and the two different parts of OSHA

Consuming the Craft

Thanks for tuning into this week’s episode of the Consuming the Craft Podcast, brought to you by AB Tech’s Craft Beverage Institute of the Southeast. If you enjoyed this episode, please subscribe and leave a review wherever you get your podcasts.

Apple Podcasts | GooglePlay

Be sure to share your favorite episodes on social media to help us reach more craft beverage enthusiasts.

To learn more about AB Tech and the Craft Beer Institute of the Southeast, visit our website.

After over ten years of service as an environmental scientist, master maltster, and Certified Cicerone, Brent Manning has spent the past decade immersing himself in the world of craft malt. He is the co-founder of Riverbend Malt House, a company committed to making great malt for distillers and craft breweries. As the brains behind Riverbend Malt House, Brent has pretty much worn every hat in the business—from production and bookkeeping to research and sales. In addition to his work at Riverbend Malt House, Brent has assisted in the co-founding of the North American Craft Maltsters Guild, where he currently serves as President.

In this episode, Brent and I discuss how Riverbend Malt House is exploring and making innovations in malting. We describe how looking at the southern brewing heritage helped Riverbend figure out the corn-malting process. We consider whether leaving the root of the material in the grain can add complexity to whiskey. We also discuss what it takes to create great chit malt and reveal what’s new and exciting at Riverbend Malt House.

This week on Consuming the Craft:

●Single malt studies and launching single origin pilsners with the Riverbend Malt House

●Cumberland corn and its origins

●How to trick corn into germination

●Hickory king and other recent releases from Riverbend

●Tracing the history of corn in America and the pathways they went into

●Booze Clues: We should probably mix some water in this

●How we turned kilos upon kilos of corn into delicious bourbon

●The secret bar at the Consuming the Craft podcast studio

●The Farmland Trust and how they’re driving a rye project in Kentucky

●The genesis of Riverbend’s chit malt

●Brent’s thoughts on opening a malt house

●Malt’s opportunity to play a more educational and vibrant role

●Getting over the lack of distiller’s malt and interacting with the distilling community

●Exploring the world of corn varieties

●Stories behind the seashore black rye

Connect with Brent Manning:

●Riverbend Malt House

●Riverbend Malt House on LinkedIn

●Riverbend Malt House on Instagram

●Riverbend Malt House on Facebook

●Riverbend Malt House on Twitter

●Brent Manning on LinkedIn

Consuming the Craft

Thanks for tuning into this week’s episode of the Consuming the Craft Podcast, brought to you by AB Tech’s Craft Beverage Institute of the Southeast. If you enjoyed this episode, please subscribe and leave a review wherever you get your podcasts.

Apple Podcasts | GooglePlay

Be sure to share your favorite episodes on social media to help us reach more craft beverage enthusiasts.

To learn more about AB Tech and the Craft Beer Institute of the Southeast, visit our website.

CTC 47