Today, on Consuming the Craft, I was absolutely thrilled to chat with the innovative Sara Stender Delaney, who shook up the beverage scene with her inspiring caffeine-free spritzers. We navigated the complexities of marketing a new niche in the drink aisle and unraveled how her creations cater to an evolving demographic seeking health-conscious alternatives to soda and alcohol. Sara's entrepreneurial spirit and commitment to consumer education left an impression, especially as we considered the challenges of product placement and the diverse palates of today's conscientious shoppers."Marketing a unique product isn't just about the shelves it sits on; it's about the story they tell and the lives they touch." ~ Sara Stender DelaneySara is an award-winning beverage creator, TEDx Speaker, and the Founding CEO of Sarilla, a social enterprise with two Fair Trade-certified product lines, including a sparkling nonalcoholic beverage and loose-leaf tea. She has been partnering with the people of Rwanda since 2007, sourcing premium-grade tea from farmer-owned cooperatives and growing their botanicals on the Ubuzima Healing Garden Farm using regenerative agriculture methods. Sara has been leading curated Crop to Cup tours to East Africa since 2012, and before launching Sarilla, they founded a nonprofit that serves women with a history of trauma in Africa Healing Exchange. Sara was the first national coordinator for Fair Trade Towns and helped launch the Fair-Trade University program in 2007. She currently lives with her family in Asheville, North Carolina.Today on Consuming the Craft:·     Innovative caffeine-free spritzers are poised to create a new beverage category.·     Strategic digital marketing to introduce consumers to these unique products.·     The importance of product placement for perimeter shoppers in grocery stores.·     Partnership with the Pink Boots Society boosts representation and supports gender diversity in the craft brewing industry.·     An upcoming app evaluation to underscore nutrient density and product quality transparency.·     Discussing the risks of alcohol extraction and advocating for healthier alternatives.·     "Dry tripping" and lifestyle choices influence the demand for non-alcoholic beverages.·     Rollout of new flavors reflecting diverse consumer tastes and health benefits.Connect with Sara:LinkedIn (https://www.linkedin.com/in/sarastenderdelaney/)Ted Talk (https://www.ted.com/talks/sara_delaney_it_takes_a_village_how_community_is_the_antidote_to_despair)Drink Sarilla (http://www.drinksarilla.com/)African Healing Exchange (http://www.africahealingexchange.org/) Resources:Pink Boots Society (https://www.pinkbootssociety.org/about-us/)Yuka app (https://yuka.io/en/) for evaluating nutrient density and quality of ingredients.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 (http://www.mcconnellfarms.net/) website to learn more about our seasonal inventory and the delicious creations you can make with our homegrown produce. Consuming the Craft

In today's episode, I had the pleasure of sitting down with the CEO of Inbox Beverage Company, Mr. Max Fann. We delved into the exciting world of container breweries, wineries, distilleries, and cideries. Max shared his vision a...

Everyone has filtration problems, so it’s a blessing that folks like Stephen Daniels and the people of FILTROX innovate filtration technologies for the beverage industry. Stephen currently serves as the Business Development and Sales Manager at FILTROX, where he has been working since 2014. He began his career at FILTROX as a sales manager, then later served as a senior application engineer before accepting his current post. Stephen attended Appalachian State University and holds a Bachelor of Science in Business Administration and Management from the University of North Carolina at Chapel Hill. In this episode, Stephen and I talk about filtration and how FILTROX’s new filtration media can remove TCA (2,4,6-trichloroanisole) from wine to improve its overall taste. We delve into issues caused by the wild yeast strain Brettanomyces. We discuss the critical aspects of depth media filtration and the importance of flow rates, pressures, and sizing. We also explore different tips and tricks for an effective filtration process and highlight the importance of not neglecting filtration when expanding operations. This week on Consuming the Craft: ●     Removing yucky TCA from wine●     How the overall flavor of wine can be impacted even with a hint of TCA●     A new Brettanomyces filtration media developed by FILTROX●     How women tend to be better at refined sensory analysis and recognition●     What’s next for FILTROX●     Proper monitoring of flow rates and pressures to achieve optimal results●     Scaling tech and the need to size filtration appropriately according to batch sizes●     A word of caution on neglecting filtration when expanding production capacity●     Booze Clues: a howling Sangiovese Piquette from Addison Farms Connect with Stephen Daniels: ●     FILTROX (https://www.filtrox.com/applications/clarification-filtration-food-and-beverages/)●     FILTROX on LinkedIn (https://www.linkedin.com/company/filtrox-food-beverage/)●     FILTROX on Instagram (https://www.instagram.com/filtroxag/)●     FILTROX on Facebook (https://www.facebook.com/Filtrox-AG-2091458717567633)●     FILTROX on Twitter (https://twitter.com/FILTROX1)●     Stephen Daniels on LinkedIn (https://www.linkedin.com/in/stephen-daniels-4a7242a3/) 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 (https://podcasts.apple.com/us/podcast/consuming-the-craft/id1455268247) | GooglePlay (https://www.google.com/podcasts?feed=aHR0cHM6Ly9mZWVkcy5saWJzeW4uY29tLzE2OTE3NS9yc3M)  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 (https://abtech.edu/cbi).

In today's episode, we have a special guest joining us, Brodie Levadnuk from ZolaTerra. Brodie is the creator of the ZolaTerra product line, which offers plant-based, biodegradable, and safe-to-use cleaning solutions. With a passion for cleanliness and a keen eye for detail, Brodie is here to discuss some common pet peeves when it comes to glassware and how ZolaTerra's innovative product, the Smudge Eraser, can solve these issues. Get ready to learn how to keep your glasses spotless and enjoy a conversation filled with insights and practical solutions.One of the biggest pet peeves that Puff and Brodie discuss in this episode is the presence of lipstick, Carmex, or other residues on glassware. They delve into the frustration of receiving a glass with visible lip prints and the impact it has on the overall drinking experience. Brodie shares his personal experiences as a bartender and the importance of clean glassware in maintaining presentation and customer satisfaction. Together, they explore how ZolaTerra's Smudge Eraser can revolutionize the cleaning process, saving time, money, and ensuring a pristine glass every time."I want to vomit when I see lipstick or Carmex on a glass." - PuffThis Week on Consuming the Craft:* The importance of clean glassware in the hospitality industry* The negative impact of lipstick and other residues on the drinking experience* Introducing ZolaTerra's Smudge Eraser as a solution to glassware cleanliness* The benefits of using plant-based and biodegradable cleaning products* How the Smudge Eraser can save time, money, and improve customer satisfactionResources mentioned: ZolaTerra (http://www.zolaterra.com/) 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 (https://podcasts.apple.com/us/podcast/consuming-the-craft/id1455268247) | GooglePlay (https://www.google.com/podcasts?feed=aHR0cHM6Ly9mZWVkcy5saWJzeW4uY29tLzE2OTE3NS9yc3M)  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 (https://abtech.edu/cbi).

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 (https://www.uspto.gov/) Connect with Michael McGeary: ●     Enartis (https://www.enartis.com/en/)●     Euda Wine (https://www.eudawine.com/)●     Euda Wine on LinkedIn (https://www.linkedin.com/company/euda-wine/)●     Euda Wine on Instagram (https://www.instagram.com/eudawine/)●     Euda Wine on Facebook (https://www.facebook.com/profile.php?id=100088385862651)●     Michael McGeary on LinkedIn (https://www.linkedin.com/in/michael-mcgeary-b532b748/)●     [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 (https://podcasts.apple.com/us/podcast/consuming-the-craft/id1455268247) | GooglePlay (https://www.google.com/podcasts?feed=aHR0cHM6Ly9mZWVkcy5saWJzeW4uY29tLzE2OTE3NS9yc3M)  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,

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 (https://www.enartis.com/en/)●     Euda Wine (https://www.eudawine.com/)●     Euda Wine on LinkedIn (https://www.linkedin.com/company/euda-wine/)●     Euda Wine on Instagram (https://www.instagram.com/eudawine/)●     Euda Wine on Facebook (https://www.facebook.com/profile.php?id=100088385862651)●     Michael McGeary on LinkedIn (https://www.linkedin.com/in/michael-mcgeary-b532b748/)●     [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 (https://podcasts.apple.com/us/podcast/consuming-the-craft/id1455268247) | GooglePlay (https://www.google.com/podcasts?feed=aHR0cHM6Ly9mZWVkcy5saWJzeW4uY29tLzE2OTE3NS9yc3M)  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 (https://abtech.edu/cbi).

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 (https://podcasts.apple.com/us/podcast/consuming-the-craft/id1455268247) | GooglePlay (https://www.google.com/podcasts?feed=aHR0cHM6Ly9mZWVkcy5saWJzeW4uY29tLzE2OTE3NS9yc3M)  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 (https://abtech.edu/cbi).

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 (https://www.avlbrewers.com/)· White Labs (https://whitelabsbrewingco.com/asheville-nc/)· Mercy Urgent Care (http://mercyurgentcare.org/)     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 (https://podcasts.apple.com/us/podcast/consuming-the-craft/id1455268247) | GooglePlay (https://www.google.com/podcasts?feed=aHR0cHM6Ly9mZWVkcy5saWJzeW4uY29tLzE2OTE3NS9yc3M) 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 (https://abtech.edu/cbi).

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 ...

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 (https://podcasts.apple.com/us/podcast/standardizing-education-for-the-craft-beverage/id1455268247?i=1000574882826)●     Moo's Clues with Haley (https://podcasts.apple.com/us/podcast/moos-clues-with-haley/id1455268247?i=1000622379123) Connect with Greg Hill: ●     Urban Orchard Cider Co. (https://www.urbanorchardcider.com/)●     Urban Orchard Cider Co. on Facebook (https://www.facebook.com/UrbanOrchardCiderCompanyAndBar?fref=ts)●     Urban Orchard Cider Co. on Twitter (https://twitter.com/UrbanOrchardAvl) 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 (https://podcasts.apple.com/us/podcast/consuming-the-craft/id1455268247) | GooglePlay (https://www.google.com/podcasts?feed=aHR0cHM6Ly9mZWVkcy5saWJzeW4uY29tLzE2OTE3NS9yc3M)  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 (https://abtech.edu/cbi).