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Consuming the Craft

Consuming the Craft

Written by: Jeff "Puff" Irvin
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 Interviews and entertainment in the craft beverage industry. Join Puff as he explores the wonderful world of craft beer!Copyright 2025 Consuming the Craft Art Careers Cooking Economics Food & Wine Personal Success
Episodes
  • Exploring Peachwood-Smoked Single Malt and Rare Genever with Charlie Stanley of Oak & Grist Distillery

    Exploring Peachwood-Smoked Single Malt and Rare Genever with Charlie Stanley of Oak & Grist Distillery
    Nov 20 2025
    Today on Consuming the Craft, I welcome back Charlie Stanley from Oak and Grist Distilling Company in Black Mountain, North Carolina. We dive deep into the journey of a small craft distillery navigating the challenges of being in a control state, the growth of Oak and Grist's product line, and the evolution of their spirits since Charlie’s last visit. We geek out on the technical and creative aspects of distillation, address the headaches of marketing and distribution in North Carolina’s ABC system, and celebrate unique spirits — like their incredible Genever and the Peachwood-Smoked Single Malt. Along the way, we share a sensory deep-dive with a glass of Armagnac and touch on the resilience it takes to keep a craft beverage business alive, especially in the wake of devastating storms. Charlie Stanley is an alum of AB Tech’s Craft Beverage Institute and serves as lead distiller at Oak and Grist. With almost six years under his belt at the distillery, Charlie brings a wealth of knowledge in production, blending, and creative problem solving. Whether it’s crafting rare spirits like American Genever from scratch or adapting to unpredictable market forces, his experience and dedication are evident in every bottle. Beyond the production floor, Charlie has been an invaluable educator for both staff and the broader beverage community, returning often to AB Tech to share his expertise. "Genever is the whiskey drinker’s gin... there’s so much more grain flavor, a balance of malt sweetness and botanicals." ~Charlie Stanley Today on Consuming the Craft:· Oak and Grist has expanded their offerings and matured their products significantly in the past six years, focusing on quality and evolution.· The ABC system in North Carolina requires distilleries to adapt to a unique, fragmented, and sometimes frustrating structure for spirits sales and distribution.· Education is essential—both for distillers and retail staff—to help consumers understand and appreciate local spirits.· Oak and Grist produces a rare, authentic American Genever that’s 100% single malt and distilled entirely in-house without sourcing.· The distillery uses only full-size 53-gallon barrels for aging, favoring balance and complexity over rapid wood extraction from small barrels.· Their Smoke Series features whiskeys made from North Carolina craft malt smoked with fruit woods like peach, resulting in nuanced and balanced spirits.· Surviving Hurricane Helene was a challenge, but it ultimately broadened Oak and Grist’s statewide presence and reaffirmed their resilience.· Continuing education, community connections, and creative blending are all core to Oak and Grist’s ongoing success. Contact for Charlie Stanley and Oak and Grist: Oak and Grist Distilling Company – https://oakandgrist.com/ Visit them in Black Mountain, NC More on Charlie and the team: https://oakandgrist.com/about-us Resources Mentioned: AB Tech Craft Beverage Institute: https://abtech.edu/academic-programs/craft-beverage-institute Riverbend Malt House – Suppliers of local craft malt: https://riverbendmalt.com/ This episode is brought to you by… McConnell Farms - Taste the Way You Remember. Enjoy homemade ciders and ice cream made from only the best produce on the market. Visit the McConnell Farms website to learn more about our seasonal inventory and the delicious creations you can make with our homegrown produce. 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 | Spotify | iHeart | Amazon Podcasts | TuneIn | Pandora | Deezer 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.
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    40 mins
  • Exploring Port City’s Lager Series and Brewer’s Cut Beers with Jesse Phillips

    Exploring Port City’s Lager Series and Brewer’s Cut Beers with Jesse Phillips
    Nov 6 2025
    Today on Consuming the Craft, I sat down with Jesse Phillips from Port City Brewing Company in Alexandria, Virginia. We took a deep dive into Port City's current lineup, including their much-lauded Oktoberfest, their adventurous lager series, and their limited-run Brewer's Cut releases. Jesse also shared his perspective on seasonal beer trends, local collaborations—especially with coffee roasters—and the importance of creative small batches in keeping both staff and customers excited. Throughout, Jesse brought a selection of impressive beers and joined me for a tasting of an exceptional bourbon, Eagle Rare, sparking conversations about pairing, palate development, and the joy of connecting over a shared craft. Jesse Phillips is the warehouse manager at Port City Brewing, where he oversees beer movements from production to the tasting room and helps track consumer preferences through his keen observations. Having started his brewing career at Port City, Jesse is passionate about expanding his palate through lagers and experimental releases. He has a talent for fostering local collaborations, especially with coffee roasters around the DMV, and is an advocate for seasonal and small-batch beers that surprise and delight customers. Jesse's energy and insider perspective brought unique insights into Port City's brewing philosophy and community-driven approach. "Something that I love about working at Port City...it's really opened up my palette to all these different lagers that I would never normally try." ~Jesse Phillips This Week on Consuming the Craft: · Port City Brewing has a robust seasonal and specialty beer program, including a lager series, Oktoberfest, and experimental styles like Doppelbock, Baltic Porter, and Schwarzbier. · Small-batch innovations are supported by the Brewer's Cut series, enabling creative combinations and limited releases. · The West Coast IPA is a recent standout, selling rapidly and reflecting a surge in customer demand for hop-forward beers. · Collaborations with local coffee roasters enhance Port City's porter offerings and foster strong community ties. · The brewery is expanding its sour lineup with balanced fruit blends, notably a watermelon gose and the upcoming Gobblestone, cranberry gose, for Thanksgiving. · Port City’s Christmas Tidings beer is a Belgian strong ale brewed with Virginia honey, earning its reputation as a "makeout beer" for festive occasions. · Local connections, like food trucks and coffee roasters, are integral to Port City's identity and customer experience. · The brewery encourages responsible enjoyment and pairing of its products, supporting a culture of hospitality and craft appreciation.Contact for Jesse Phillips: Port City Brewing Company, 3950 Wheeler Ave, Alexandria, VA Port City Brewing WebsiteResources Mentioned: · Port City Brewing Company (lager series, Oktoberfest, Brewer's Cut releases) · Swings Coffee, Hypergoat Coffee, Continuum Coffee (collaborating roasters) · Eagle Rare Kentucky Bourbon (Buffalo Trace) · Riverbend Malt Company • Oak and Grist Distillery (Asheville, NC) · Zillicoah Beer Company, Alluvium, Diatribe (Asheville locations) · La Tangaria Food Truck (on-site at Port City, top-rated tacos) This episode is brought to you by… McConnell Farms - Taste the Way You Remember. Enjoy homemade ciders and ice cream made from only the best produce on the market. Visit the McConnell Farms website to learn more about our seasonal inventory and the delicious creations you can make with our homegrown produce. 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 | Spotify | iHeart | Amazon Podcasts | TuneIn | Pandora | Deezer 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.
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    17 mins
  • The Art of Smoking Malts and Developing Unique Grains with Brian Simpson

    The Art of Smoking Malts and Developing Unique Grains with Brian Simpson
    Oct 30 2025
    Today on Consuming the Craft, I sat down with Brian Simpson, CEO of Riverbend Malt House, to explore the fascinating evolution of craft malt in the southeast. We covered Riverbend’s journey from a modest basement setup in 2010 to a dynamic operation producing unique and locally sourced malts for breweries and distilleries across the country. I poured Brian a special whiskey from Oak and Grist, made with peach wood smoked pilsner malt from Riverbend, sparking a deep dive into the nuances of smoked malts, wood selection, collaboration with local farmers, and the influence of southern terroir on flavor. We discussed industry trends, new grain varieties, regulatory changes, and the powerful role of innovation in the craft beverage scene. Brian Simpson is at the helm of Riverbend Malt House, the pioneering Asheville-based craft maltster dedicated to bringing local grains into the hands of southern brewers and distillers. Since 2010, Brian has led Riverbend’s transformation, supporting research efforts, working with breeders and farmers, and experimenting with new malting techniques and materials. Riverbend’s malts have contributed to award-winning beers and spirits, and Brian’s passion for innovation continues to drive the industry forward—whether it’s through peach wood smoked whiskey, custom malt batches, or supporting the next wave of craft beverages. “We really only had six row barleys... mostly for animal feed. Our whole ‘malt with a mission’ was to bring agriculture back into craft beer.” ~Brian Simpson This Week on Consuming the Craft: · Riverbend Malt House started in 2010, initially focusing on proving craft malt could be made from southern-grown grains.· The region’s transition from only animal-feed barley to diverse, high-quality brewing and distilling varieties involved close partnerships with breeders and farmers.· Smoking malt with different woods, such as peach wood, creates uniquely Southern flavor profiles, especially in spirits and specialty beers.· Collaborations, like Oak and Grist's peach wood-smoked whiskey, showcase the power of local malt and creative partnerships.· The craft malt industry is watching for regulatory trends, including the potential U.S. adoption of glycosidic nitrile limits and concerns about ethyl carbomate.· There’s growing demand in the south for distillers’ malt, high-enzyme, fast-fermentation varieties suitable for whiskey production.· New and alternative grains like Kernza, millet, and buckwheat present technical challenges but offer gluten-free options and environmental benefits.· The craft beverage industry’s best chance for survival lies in providing experiences, agility, and inventive offerings rather than just chasing trends. Connect with Brian Simpson: Riverbend Malt House Email This episode is brought to you by… McConnell Farms - Taste the Way You Remember. Enjoy homemade ciders and ice cream made from only the best produce on the market. Visit the McConnell Farms website to learn more about our seasonal inventory and the delicious creations you can make with our homegrown produce. 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 | Spotify | iHeart | Amazon Podcasts | TuneIn | Pandora | Deezer 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.
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    28 mins
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