Brewing with Rye & Alternative Grains

For this week, we’re allowing barley to take a backseat to “alternative” brewing grains, also known as adjuncts. Read Article




Brewing With Honey

For tens of thousands of years, honey was known as the “universal sweetener,” being the primary source of sugar Read Article




Catawba Beer 101 – Berliner Weisse

The Berliner Weisse is a beer of cloudy appearance and clouded origins. It has been theorized the inspiration for Read Article




Catawba Beer 101 – Belgian Saison

The Belgian Saison (French word for “season”) has been brewed for centuries by farmers in Wallonia, the southern, French-speaking Read Article




The Beers of Oktoberfest

As the summer months are winding down, it’s time to look ahead to cooler temps – and the Read Article




What is a Session Beer?

 Ah, the session beer. What’s in a name? Why are certain beers given this title? And how is it Read Article




Catawba Beer 101 – Baltic Porter

The Baltic Porter is a strong dark lager with a similar history to the Russian Imperial Stout. British Read Article




Open Fermentation at Catawba Charlotte

Open fermentation, once the only way beer was fermented, has been largely abandoned over the years in favor Read Article




Catawba Beer 101 – Gose

As the Reinheitsgebot (“German Beer Purity Law of 1516”) dictated that beer would be made with only water, Read Article




Catawba Beer 101 – New England IPA

This is the first in a new series of weekly blog posts that intends to dig deeper into Read Article