This year I once again took my pre-Christmas beercation to Asheville. Here I am trying to recall my trip some 2 beer soaked weeks later for this blog. I might have forgotten some details, but here it is. I had been looking forward to this trip for some time. I booked my favorite hotel over 6 months before the trip that way I knew I have a room. I arrived in Asheville the Friday morning before Christmas, got settled into the room and headed out to hit the town. My first stop in “Beer City USA” is almost always to Bruisin’ Ales. Green Man Brewery had just released two limited edition bottles, L’Homme Vert a slightly funky winter farmhouse ale brewed with roasted winter squash and Schadenfreude a Berliner style sour wheat beer. Like with all the Green Man limited releases, I called Bruisin’ Ales ahead of time and had them hold on to them for me. They limited purchases to 2 bottles maximum per customer, but that is fair considering only 150 750ml bottles of each were released.
Picture courtesy of Green Man Brewery’s facebook page.
After sipping, shoppin’ and buying myself plenty of holiday cheer in liquid form, it was time for some bar hopping. Usually I stick to the downtown area of Asheville, but I wanted to go check out Hops and Vine and also a new brewery on the same street, Altamont Brewing Company.
Hops & Vines on Haywood Street. A great homebrew and bottle shop that I will visit each time I go to Asheville from now on.
Inside Hops and Vine
After a few more bottle purchases at Hops and Vine, along with some ingredients for my next brew day it was time to go check out Altamont Brewing Company. I walked in to the big space that has look and feel that it use to be a garage. It was big and spacious and had a very “neighborhood bar” feeling. I noticed that most of the taps were other local brands. I asked the bartender and he said that they had just started brewing and that day had released their very first beer for sale, a brown porter. I placed my order and immediately fell in love with this beer, it was so good. I spoke to the bartender to learn more about their brewery. He introduced me to brewer Gordon Kear who offered to take me to go look at the equipment.
The outside of Altamont Brewing
The Bar at Altamont Brewing
Looking back towards the brewing area
Altamont’s Yummy porter
Altamont’s Brewing system
Fermenters and bright tanks at Altamont
Gordon was really cool and happy to show me around and talk beer. We spoke at some length. He told me that he use to be a brewer at Flagstaff Brewing Company in Arizona. He said that he and his partner started the bar first with the idea that eventually they would start a brewery with profits from the business. They got a good deal on some used equipment and got everything up and running. They have several brews in the fermenters that they will be releasing soon.
Gordon Kear, Brewer at Altamont and myself.
All said, I really liked this place. The overall vibe, the laid back atmosphere, the friendliness of the clientel and the employees along the fact that they hold the love of brewing quality beer above all else. It is a place I will be happy to make the 5 minute drive from downtown to visit often in the future. I’m looking forward to tasty offerings from them.
Last minute work on Wicked Weed’s building
After awhile it was time to head back downtown for the next stop. That very evening, Wicked Weed was debuting their tasty beer at one of the best craft beer bars in the world, The Thirsty Monk. The first beer was scheduled to pour at 5:30. I walked into a packed bar shortly there after. You could tell that the locals were excited to try the newest edition to Asheville’s beer scene. I sat down at the bar and was immediately welcomed by my bartender buddy Clete. Come to find out he is now a full time pharmacy student which is why I haven’t seen him my last several stops to the Monk Pub. Seems that he came out to work at the bar to lend a hand for Wicked Weed’s Debut.
Inside of Thirsty Monk at Wicked Weed’s beer debut
There were 2 beers by Wicked Weed being poured. The first one I tried was called Tyranny, a very hoppy west coast style red ale. As soon as I had my 1st sip I knew Wicked Weed brewed quality beer.
From Thirsty Monk’s beer menu
A few short moments later, Wicked Weed’s Brewer, Luke Dickinson came over and introduced himself. We had been communicating online and through text message the previous few days about getting a short “pre-opening” tour of his new establishment. It was great to finally meet him in person. He was spoke for a few minutes about his beer, opening the brewery and made plans to tour the next day. Through out the night I saw him light up as person after person came up to him to compliment his brewing skills. He was humble, down to earth and very appreciative of everyone’s support.
Myself and Luke from Wicked Weed Brewing
I had to venture to Thirsty Monk’s downstairs Belgium bar to get my next Wicked Weed beer, Saison 1. I brought it back up to my upstairs spot at the bar. As I took a big sip, I was truly blown away. I typically rate beers I haven’t tried before on the Untappd app on my iPhone. It’s based on a 5 cap rating. Although I am pretty generous with my 4 out of 5 rating, it takes a really special beer to get me to go all the way to 5. Saison 1 is such a beer in my opinion.
After enjoying some brew at The Thirsty Monk, I headed over to French Broad Chocolate Lounge for dessert before dinner. If you ever go to Asheville, you’d be sorry not to visit this wonderful little spot. Their liquid truffles are good enough to make a grown man cry (not me, must have been someone else). After getting a serious chocolate high I stopped in Mast General Store to grab a winter hat (it was a cold and very windy night) . A few blocks over I downed a quick beer at Asheville Brewing Company on Coxe Avenue, then it was dinner time. I consider everything in Downtown Asheville to be within walking distance. A few minutes later I arrived at Lexington Avenue Brewery and grabbed a seat. In the past the beer at LAB has always been hit or miss (mostly miss) with me, but the food is always good. There was a deejay playing some chill hip hop tunes as I order dinner and beer. I ate and drank and found myself full and tired. It became time to stumble back to the room and prepare for the next day.
Saturday after breakfast and coffee, it was time for some more beer based adventuring! I went for a drive to visit the new Oskar Blues plant in Brevard 40 minutes away. There is a free trolly that leaves from downtown Asheville in the evenings, but I had other plans for later on, so I’ll save that experience for another time. The new plant is located in what can only be described as the middle of nowhere. When I arrived I knew I was in the right place from the signs, but couldn’t immediately tell where the tap room was. After looking around, I eventually located it.
“Oh, it’s around the corner!” Thanks small, hard to read sign!
Aka small door located on a massive loading dock.
When you walk through the door, you are immediately inside of a massive warehouse. Up some stairs over looking everything is the bar.
Inside Oskar Blues
Upstairs over looking the main floor is the bar that pours Oskar Blues’ beer. The bar is in the middle with more seating on either side. Off to the right is merchandise for sale and a cooler with beer that you can purchase to go.
Looking toward the bar area from the main floor.
Seating to the left of the bar
Merchandise area at Oskar Blues
I had come for a tour, but an hour early. So I did what I do, I ordered a flight.
A flight at Oskar Blues in Brevard (before)
The tour started and the brewer Noah Tuttle showed us around and told us about the brewery and the plans for expansion. The massive warehouse space was purchased with growth in mind and only a small fraction of it was being used. At the time they only had one of the massive 200 barrel fermenters going. They have a 50 barrel brewing system and are only brewing once a day. I asked him about this and he said that it took them 4 days of brewing to fill the one fermenter. Other fermenters they had weren’t even hooked up yet. As we spoke, I asked him how they planned to make the Oskar Blues beer from Brevard be exactly like the Oskar Brews beer brewed in Longmont, CO. He was upfront and honest that because of different conditions such as water chemistry and elevation, the beer would be slightly different. It is still the same ingredients and the focus on quality. Hopefully the average craft beer drinker would not be able to tell the difference. Because of these slight differences in brewing conditions, the Oskar Blues cans will be labeled with what plant they were brewed at.
Very healthy and vigorous fermentation
Yes thoughts of “maybe I can scoop up and cultivate some of Oskar Blues’ yeast strain for my homebrewery” did enter my head. I didn’t have a mason jar, and not sure how happy they’d be about that.
Oskar Blues’ brewing system
Outside of Oskar Blues
After the tour I wanted to head back to Asheville. I purchased a four pack of oSKAr the g’Rauch a rare collaboration beer with Ska Brewing Company and a few cans of Root Beer to take back with me.
Craft Root Beer
I had a 5 pm meeting with Luke over at Wicked Weed, but got back to Asheville early. I went over to one of my favorite breweries, Wedge, for a quick pint while I waited. Since Asheville has excellent food trucks, I grabbed a tofu quesadilla from El Kimchi.
El Kimchi’s food is awesome!
Stickers on El Kimchi’s truck
The Beer Menu at Wedge.
I always love the beer and atmosphere at Wedge. However I had a 5 pm meeting to go to, so couldn’t stay as long as I’d like.
Fermenters at Wedge.
As 5 pm approached, I made my way over to Wicked Weed to meet with Luke. I was really honored that he had agreed to give me a quick pre-opening tour of Asheville’s newest brewery.
Wicked Weed is located right next to the Orange Peel on Biltmore Avenue. It’s the perfect place for dinner and drinks before a show.
See, right next door.
Outside patio seating area at Wicked Weed.
As I met Luke and he brought me inside the first thing that struck me was how absolutely beautiful this place is. They employed local crafts people and sourced local material to build a truly stunning dinning room and bar. The tap handles are all hand carved. Luke pointed out a spot on the wood bar that had civil war musket balls embedded in the wood.
Hand carved tap handles
If you look closely, you can see the musket balls embedded in the wood. If you go, they are in front of the tap handles at the upstairs bar.
Upstairs dining area, notice the long community table
After being shown around upstairs, it was time to go downstairs to see where the magic happens.
Downstairs bar area
The outside of the bar is finished with wood from old barrels
Taps at the downstairs bar
Wicked Weed’s 15 barrel brewing system
15 barrel system. 1 barrel = 31 gallons of beer.
Luke talked enthusiastically about beer and brewing. He has experience brewing in Germany and had previously worked at Dogfish Head.
Luke showing Wicked Weed’s fermenters and bright tanks
Cold room at Wicked Weed
One of the coolest things about Wicked Weed (and from talking to Luke, I could tell one of his favorite) is their open fermenter. They have built a special positive pressurized, air filtered room with a big tank for open fermenting of Belgium style beers. Luke advises that based on his experience in Germany, open fermentation can really make a difference on certain styles of beer. Perhaps that’s one of the reasons that his Saison 1 was so tasty.
Open fermenter. He plans on hanging a big mirror overhead some that people can see it bubbling away.
Wicked Weed also in very much into barrel fermenting and aging beer. They have plans to extend their barrel room.
Plans are in the works to extend Wicked Weed’s barrel program
I could have stayed and talked beer all day with Luke, but I knew he had to get ready for an event that night. I thanked him for showing me around. On my way out I ran into another member of the crew who remembered talking to me at their brewery announcement at Wedge during Asheville Beer Week. I’m really looking forward to my next trip back to Asheville so I can eat, drink and be merry at their fine establishment. I have a feeling that this will be my new favorite place!
“May the force carbonation be with you!”
After leaving Wicked Weed and grabbing a quick bite to eat, it was time to head out to another one of my favorite places, Green Man’s tasting room, Dirty Jack’s. I wanted to pick up another couple of bottles of the limited releases and have a few more beers.
Dirty Jack’s aka the Green Man tap room.
They just happen to have a cask of Armageddon Ale they had brewed for the previous day’s end of the world party. I love barrel aged cask conditioned beers and this one did not disappoint!
Since the tap room at Dirty Jack’s doesn’t stay open late, there was one more place to visit before turning in for the night. That’s right, time to head to The Thirsty Monk where I tried Stone Brewing’s Mint Chocolate Imperial Stout.
This is good, but I couldn’t drink a lot of them in a row.
A few more half pours later and it was time to sleep. Luckily the hotel is less then a block away.
Sunday morning I had a few things I wanted to do before heading home to Knoxville. I ate breakfast at the hotel, packed my ride and headed towards Hops and Vine to pick up a few more of the Green Man bottles for people back home. I got there and realized that it didn’t open for an hour. I had time to kill so I went in search of coffee. I found a little shop right down the road that looked like a regular house from the outside. The coffee was good and I spent the rest of the time checking the fluids and gassing up my car for the trip. Finally Hops and Vine opened and I made some last minute purchases.
Coffee shop on found on Haywood.
As much as I love Asheville, It was time to head home. I arrived in Knoxville and that night headed over to Knox Beer Snob Rob’s house to share some rare beer with friends.
Bottom left, clockwise: Rob of Knox Beer Snobs, Ratchet, Matt of Knox Beer Crew, Mike from The Market in Maryville, Jeff Haws, Don of Knox Beer Snobs, Shawn Kerr, Josh Archer all giving a toast to Jason Anderson and his recently deceased pal, Blu.
Stone Vertical tasting. Big Shout out to Animal aka Jason Anderson for sharing these with us.
More beer we shared that night
The next day was Christmas eve. I decided to line up the Christmas presents that I bought for myself in Asheville and take some pictures.
I was a good boy this year!
My Green Man Limited Bottle releases. I had each one so far.
Christmas came and that night I went over to my friend’s condo downtown for beer before going to see the Tarantino movie, Django Unchained. The next night I celebrated my 1000th unique check in on Untappd with a bottle I had been saving since March for just that occasion, Green Man’s Funk 49, an American Sour Red.
Special occasions call for special bottles
Saturday was the monthly Knox Beer Crew meeting at Suttree’s. It was good seeing everyone and sharing rare beers such as this little gem brought by Jason Smith:
Hand signed and individually numbered Rogue’s Fifteen Thousand Brew Ale
Nick also surprised me by bringing a bottle of last year’s batch of my Butternut Squash Ale that he had been cellaring:
Sunday I brewed another batch of Cocoa stout that I split into two batches, spicy and regular. The fermentation blew the airlocks and I came home from work one day to find yeast splattered all over the walls and ceiling. It took awhile to clean up the mess.
Hours and hours of scrubbing fun! (Not.)
The last part of the whole holiday beer season was New Year’s Eve spent at Suttree’s. Good friends and good beer were the theme of the evening. The first beer of 2013 was bought by my good friend, and Saccy’s roomate, Jerry. We celebrated the beginning with a bottle of Brooklyn’s Local # 2.
Happy New Year!
Now it’s a whole new year with new goals and priorities. Honestly I don’t think I drank beer in the last few days. After the Asheville trip, Christmas, the Knox Beer Crew tasting and New Years I feel like I need a week or 2 to let my liver heal. I do hope that everyone of my readers has an amazing 2013 and experiences many wonderful beers this year. I know I will. Stay tuned, I have BIG plans for the next 12 months.
Cheers to a new year,