Consuming the Craft

Russ Robertson on Blending Experience and Innovation in Highland Brewing’s Operations

In today's episode, I welcomed Russ Robertson, Brewery Operations Director at Highland Brewing Company in Asheville, North Carolina. We explored Russ’s journey from his early influences growing up with a father in the beer industry, through his diverse roles at Miller Brewing, a stint bottling juice for J.M. Smucker, and finally his return to the craft beer world at Highland. Russ shared stories of career pivots, the evolution of brewing operations, and how innovation and family have remained at the center of his professional life. Russ Robertson brings deep expertise, having started his career at Miller and working his way up through production and packaging in several states. With stops in Milwaukee and Maryland, Russ amassed years of large-scale brewing and operations experience. His path crossed with notable companies, from Anheuser-Busch to the Santa Cruz Organic juice line, but his heart brought him back to North Carolina and the vibrant craft scene at Highland Brewing. Today, he's at the forefront of process innovation, quality control, and team building at one of Asheville’s most established brewhouses. “In business, the cream of the crop rises to the top always, always, and it feels good to be with the original craft brewer in Asheville.” ~ Russ Robertson This Week on Consuming the Craft:·     Russ’s early exposure to the beverage industry shaped his career ambitions and deep appreciation for brewing.·     An entrepreneurship and business background gave Russ a foundation to navigate both large corporations and craft breweries.·     Experience at the versatile Miller Eden facility meant exposure to large-scale innovation, running everything from PBR to Blue Moon.·     Career transitions, such as moving from beer to juice bottling, offered Russ a broad perspective on beverage production and operations.·     Relationships and networking, especially with other industry professionals like Andrew Klozenski, opened doors back into craft brewing.·     Returning to North Carolina fulfilled Russ’s long-standing goal to build a life and career in his home state, surrounded by family.·     Continuous process improvement and experimentation, such as research on zinc loss by Highland staff, drive innovation at Highland Brewing.·     Highland Brewing is expanding its offerings with new projects, including a pizza kitchen, climbing gym, and honoring past traditions with the return of the Scotsman ale and the renaming of Oscar’s Oatmeal Porter. Contact Russ Robertson & Highland Brewing: Highland Brewing Company– Asheville, North Carolina  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 Facebook page 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.  

Pouring for a Purpose - Whiskey, Education, and Giving Back with Carey Harnash

 In today’s episode, I sat down with Carey Harnash, the driving force behind the Western North Carolina Whiskey Festival. We explored his journey from whiskey enthusiast to founder of a festival dedicated to education, community, and of course, great whiskey. Carey opened up about his passion for bringing together local distilleries, whiskey lovers of all levels, and supporting the WNC Harvest and Heritage Foundation. We dove deep into the event's unique educational experiences, the importance of responsible tasting, and how the proceeds help food insecurity and local heritage projects. It was a lively, flavorful conversation, and not just because Carey arrived with a bag full of interesting whiskey samples! Carey Harnash is more than a collector of whiskey bottles; he’s an advocate for community, hospitality, and discovery. As executive director of the WNC Harvest and Heritage Foundation, Carey works to directly support local charities focused on food insecurity and preserving North Carolina’s cultural heritage. His event planning skills previously brought the hugely successful food truck showdowns to Asheville, featured on the Food Network. Now, with the Western North Carolina Whiskey Festival, Carey aims to create an annual gathering where whiskey novices and aficionados alike can taste, learn, connect, and make a difference in their own backyard. "100% of the proceeds [go] to the WNC Harvest and Heritage Foundation. So we're able to grant money to those local charities that do it really well and are very efficient with their funding." ~Carey Harnash Today on Consuming the Craft: • The Western North Carolina Whiskey Festival is designed for anyone passionate about whiskey, whether a newcomer or a seasoned collector. • Ticket proceeds go directly to support local charities focused on food insecurity and preserving cultural heritage through the WNC Harvest and Heritage Foundation. • There are three types of tickets: general admission, VIP (with early access), and a designated driver option to encourage responsible enjoyment. • The festival features educational breakout sessions, including grain-to-glass, nosing and tasting, and finishing techniques in whiskey. • Attendees get to sample a wide array of whiskeys—bourbon, rye, Irish, Scotch, Japanese—and engage directly with the makers and distributors. • The event strengthens Asheville’s hospitality and beverage community by highlighting talented local bartenders, makers, and culinary professionals. • Tastings allow for informed purchasing decisions; trying before buying means finding you actually enjoy, and understanding flavor profiles. • The festival is more than just whiskey; it’s about bringing people together, sharing stories, and supporting meaningful local causes.Contact Carey Harnash: • Website: www.wncwhiskeyfest.com • Follow on Facebook, Instagram, and TikTok for updates and ticket info 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 Facebook page 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.   

Walter Rapetski, and the Search for Dad Strength Beer, Jazz Cabbage, and the Perfect Garnish

Today, on Consuming the Craft, I welcome the living legend of hospitality himself, Walter Rapenski, for an in-depth look at the fast-evolving beverage and hospitality landscape. Together, we explore the dynamic shifts shaping bars, breweries, and restaurants, from the surge in mid-strength beers and creative non-alcoholic offerings to the new expectations for service, sustainability, and authentic storytelling. We taste a locally distilled American single malt, dissect industry trends, and riff on everything from functional beverages to the importance of retention in hospitality teams. Walter Rapetski has devoted nearly 50 years to the food and beverage world, starting as a dishwasher in his teens and becoming a renowned educator and teacher of the year. He’s overseen hospitality programs, mentored countless students who now shape the industry, and managed successful restaurants. With a sharp eye for both tradition and innovation, Walter Rapetski brings both history and vision to the conversation, especially as he unpacks how today's trends are driven by new generations, sustainability, and smarter service. “I think the next trend is to look at the garnish side of things, because when you mix five, six spirits in one glass, the flavor profile, you’re not going to pick up all individual flavors.” ~Walter Rapetski Today on Consuming the Craft: ·     Mid-strength and non-alcoholic beers are surging in popularity, catering to social drinkers who value moderation and want to remain sharp and safe. ·     Younger generations are moving away from big brands and seeking authenticity, local roots, and storytelling in their beverage choices. ·     Non-alcoholic alternatives now include not just lagers, but IPAs, stouts, spirits, and functional drinks infused with mushrooms, kava, or even THC and CBD. ·     Exceptional service and experience are what truly drive loyalty and bring customers back; creative events help, but well-trained, attentive staff are essential. ·     Retention of top staff is critical; losing good employees over pay is a mistake. Top performers must be treated as investments, not costs. ·     Aesthetic garnishes and visual appeal in cocktails are the next frontier for creativity and value, often rooted in ingredients foraged locally or handcrafted. ·     Sustainability in packaging, ingredient sourcing, and waste reduction is more than a buzzword—Gen Z and Millennials expect it to be real and responsible. ·     Nostalgia, functionality, and authenticity all play roles in beverage innovation, with everything from creative soda pop riffs to protein-fueled drinks and hybrid events shaping what’s next. Connect with Walter Rapetski: • Available through AB Tech and the Craft Beverage Institute of the Southeast. This episode is brought to you by… McConnell Farms - Taste the Way Youember. Enjoy homemade ciders and ice cream made from only the best produce on the market. Visit the McConnell Farms Facebook page 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. 

From Peach Farms to Peated Whiskey, Adam Bachman’s Legal Adventures in Booze

Today on Consuming the Craft, I welcomed Adam Bachman, the head production distiller and manager at The Chemist. We dove deep into the craft of distilling, from Adam’s 11+ years of commercial experience in the industry to the evolution of American single malt whiskey. Adam shared stories from his early days building stills (legally for essential oils!), his academic path through biochemistry at Clemson, and how he transitioned through South Carolina’s changing landscape of craft distilleries. We tasted some truly unique spirits and beers, including a locally smoked single malt and an oat whiskey, while discussing the challenges and creative opportunities in the world of craft distillation. Adam Bachman is recognized for his hands-on expertise in distilling whiskey, gin, and liqueurs, with a strong background in biochemistry and a minor in chemistry. He spent six years at 6 and 20 Distillery before moving to Asheville to join The Chemist, where he’s helped ramp up whiskey programs, develop new recipes like the limited-edition rye, and recently barrel a small batch peated whiskey. Adam approaches distilling as both art and science, with a passion for experimenting with malts, grains, and local ingredients, and a deep appreciation for how changing techniques shape the identity of each spirit. "Getting second opinions is huge. I always try to get second opinions from the other guys working with us." ~Adam Bachman Today on Consuming the Craft:·     Adam has over a decade of legal, commercial distilling experience and is responsible for spirit production at The Chemist. ·     His background in biochemistry directly informs his craft, providing unique perspectives and technical skills in distilling. ·     The Chemist uses traditional copper pot stills with direct flame; the techniques and nuances are vastly different from hybrid steam systems. ·     Chemist has evolved from a primarily gin-focused operation to a distillery with robust whiskey and rye programs, with Adam leading recipe development. ·     Adam’s approach to whiskey includes blending different grains and experimenting with malts to create spirits with depth and complexity, notably in their limited rye and upcoming peated whiskey. ·     Tasting and understanding barrel-aging is a skill built over years, requiring constant monitoring, collaboration, and experience. ·     The growth of American single malt whiskey is opening up new creative possibilities; it's a rapidly growing category with endless flavor options. ·     Adam is also exploring non-alcoholic spirit development, navigating the unique sensory and shelf-life challenges in that emerging market. Connect with Adam: ·     The Chemist Spirits: https://www.chemistspirits.com/·     Instagram: @chemistspirits Resources Mentioned: ·     Oak & Grist (peach wood single malt): https://oakandgrist.com/·     Riverbend Malt House (local malt supplier): https://riverbendmalt.com/·     Brevard Brewing Company (Dunkel): http://www.brevard-brewing.com  ·     Ginger’s Revenge (collaboration partner): https://www.gingersrevenge.com/·     Seedlip (non-alcoholic spirits): https://www.seedlipdrinks.com/          http://www.chemistspirits.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. 

Exploring Peachwood-Smoked Single Malt and Rare Genever with Charlie Stanley of Oak & Grist Distillery

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.