A Meadery in Planning
When you are really passionate about something, it never seems like you’ve achieved a lot until you force yourself to sit back and reflect. That is probably the biggest reason I like being interviewed. It gives me a chance to pause and tally up what I have accomplished. Georgia Organics heard about some of my latest accomplishments and plans for the future. They asked me to tell them more,...
Read MoreMaking a Truly Local Beer
I want to start building the foundation for a truly local beer-brewing infrastructure in Georgia. The craft beer market is exploding. Existing Georgia breweries are growing and new local breweries continue to open. These breweries are producing beer locally but the majority of their ingredients (besides water) are being imported into the state. While hop varieties exist that are more adapted to...
Read MoreMontaluce Mead Debuts
This past weekend I traveled to Savannah to attend the Georgia Organics Conference. This is THE event to attend each year for all those producing, promoting, or eating local food. I was there for several reasons but the biggest one was to debut the mead that I made up at Montaluce Winery in collaboration with their extremely talented winemaker Maria Peterson. Five cases were poured during the...
Read MoreBrewspiration Videos
Just a few videos that inspire my brewing. In this Kevin Kossowan video, learn more about the different wines and meads Chrapko creates at En Santé Organic Winery and Meadery. There is quite a selection, made from various crops grown on their farm: apples, berries, rhubarb, honey, alfalfa, and more. She also says people’s interest are returning to what is possible with local flavors. FROM...
Read MoreTry some Folksy Brews and eat BBQ
Join us next Saturday, October 16 at the Chamblee Farmers Market BBQ and Brew Fest. Folksy Brews is joining up with several other local brewers to provide the brews. We’re pouring a Samhain Pumpkin Ale made with fresh pumpkin, nutmeg, allspice, cinnamon, cloves, and sorghum syrup to celebrate summer’s end. An English ale yeast was used to bring out the flavors of the malts, pumpkin and spices...
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