The number of taproom-exclusive small batches have grown exponentially since Stephenson’s 2015 hiring and more year-round beers (including three IPAs and a pilsner) have been added, including a few in cans. Recruiting Hollie Stephenson, formerly of Stone Brewing Co., as brewmaster is one of many indicators that Highland refuses to rest on its legacy and is dedicated to ongoing innovation. Terese’s Pale Ale and Black Mocha Stout, Gaelic Ale remains one of the most dependable beers in western North Carolina, if not the entire state, region and nation, while cult favorite Cold Mountain Winter Ale continues to draw passionate crowds each holiday season for the ever-evolving brewery. Part of the original core four brews with Oatmeal Porter, St. In 1994, co-founders Oscar Wong and John McDermott began brewing on repurposed dairy equipment and hand-bottling their flagship Gaelic Ale in the basement of Barley’s Taproom & Pizzeria in the heart of the then not-so-happening downtown.Īs Asheville grew, so did Highland, rolling out the area’s first mix-pack (the 12-bottle, four-variety Mountain Medley) before moving to its own facility atop a picturesque hill in East Asheville in 2006. Highland Brewing Co., Asheville’s beer-making pioneer, remains a leading figure in the local industry as it gradually expands its presence throughout the eastern U.S. in Asheville, North Carolina by Edwin Arnaudin I’m looking forward to how this one turns out.Highland Brewing Co. As for the yeast strain, I’ll just say that Trace went in an unusual direction for an IPA. The hop bill looks pretty amazing, with Motueka, Zappa, Azacca and Strata in the mix. Some other family-owned companies involved included Crosby Hop Farms (got to see my good friend Beau!), Roy Farms, Riverbend Malthouse and CLS Farms.Īnd what tasty beer did we produce? How about a nice Rustic IPA with lots of Briess malts, as well as some flakes. Brian and Matt brought some whole leaf hops to use in the brew. Like Leah, Brian is also a second-generation brewer/owner. was there, along with Matt Ruzich from their Mill’s River location. Brian Grossman from Sierra Nevada Brewing Co. And it wasn’t just Briess – there were some other family-owned companies involved as well.
Much like Highland, Briess is also still independent and family-owned and we were honored when we got the invite to participate in this very special brew. His daughter, Leah Wong Ashburn, has been running the show and has been running it well. In those 25 years, Briess has been a valued partner. It’s been 25 years since Oscar Wong took a big leap and founded Highland. Yup, that was it! I mean, they do say they like me though.īriess Malt going into the Rustic IPA recipe
Why was I back at Highland? Did they just really really like me? Maybe it was my sense of humor? Or maybe, just maybe Highland wanted to celebrate their 25 th anniversary with a special collaborative beer. Luckily, I brought my brewer’s boots and safety glasses. This time, it was in the 50-barrel brewhouse, and Trace actually put me to work.
It wasn’t long before I was in the Highland brewhouse again. It felt great to be back in a brewery setting though! I say “we” but honestly I just provided some running commentary while Trace and his crew did most of the work. We brewed a Baltic Porter on their 3-barrel pilot system using the new Briess Dark Munich 30L Malt. Since that time, we’ve joked about me coming to Asheville to brew with them. Last year, Trace and Matt from Highland came to Chilton for our Malt & Brew Workshop. I had that opportunity last month with my good friends at Highland Brewing Company in Asheville, NC. Every now and then, I get the opportunity to collaborate with a brewery on a new beer.
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