What you need to know about Burial's new Raleigh outpost!

It’s official. Asheville’s Burial Beer Co.’s new Raleigh outpost at the Transfer Co. Food Hall on Davie Street is now open to the public.

Hundreds of fans of the brewery lined up outside on January 5 to purchase some of the brewery’s rare releases such as its latest release, I Used to be an Athlete – a collaboration with Other Half Brewery. Other rarities that afternoon included To Steak Blood Across My Brow IPA, The Virtue of Patience Barleywine and the Houtenhamer Double Barrel-Aged Imperial Stout.

While the line continued to grow outside, I was able to spend some time inside with Burial’s co-owners Doug and Jess Reiser before the bodega opened to the public. The crew inside were getting the glasses ready, the cans stacked and meeting with several media outlets taking photos of the new location.

This write up is to try to give you as much info on the new location as possible. I know there has already been some outspoken beer fans who hopefully this will answer some of your questions as to why things are the way they are. Below are excerpts from my talk with Doug and Jess.

ABOUT THE ART ON THE CANS

The art on all the labels follow love and hate, life and death. The labels showcase the work of David Paul Seymour and Burial’s brand, which shows the evolution of the brewery’s growth and process. “We like to think of it as a symbiotic relationship,” says Jess. Don’t expect to see Burial change the art on their cans, or Seymour illustrating labels for another brewery –  their relationship is exclusive.

ON WHY WE SEE NO TOM SELLECK MURAL IN RALEIGH

“We didn’t want to replicate the Asheville taproom, and Tom doesn’t live in Raleigh, he lives in Asheville,” figuratively through the mural ... says Jess.

ON THE OPTION TO EXPAND

It’s early, so there is no desire to expand at the moment. Down the road there could be a possibility of taking the back wall and adding a door that could lead out back. But for now, as Jess states, they’re happy with the location and having street access at the food hall.

ON TAP ROOM RELEASES

Burial is pleased to announce that when you see a “taproom” only release, that means everyone can get that unique offering right here in Raleigh. “This is good for people who can’t always make it to Asheville,” says Jess. “We appreciate it so much, so we wanted to make it convenient for the people of Raleigh.”

WHY RALEIGH?

After a beer drop at State of Beer last year, Doug states “That was the moment that really spurred the idea that if we did something outside of Asheville, Raleigh was the place.” Charlotte was a possible option, but Doug really likes Raleigh and “sees it changing every time I come out here.”

ON THE SMALL SPACE AT THE FOOD HALL

While places like Hi-Wire’s new location in Durham can cater to many, Doug wanted the Raleigh location to be a place for people to buy some cans, have a drink and go. Inspired by Danny Meyers Daily Provision in New York City, Doug states, “You stand in line. It's credit card only. You buy your box of danishes to go. We want to do that with beer.”

Here at Burial’s Raleigh bodega you won’t find huge communal tables or games. You won’t find them filling growlers because “We focus too much on the art. We aren’t nameless faces,” says Doug. “Why do we have to be forced to open another big place? It’s our choice. We want to do something for us.”

ON NOT TAKING CASH

Doug has already had complaints, and knew this was something they’d hear when they made that final decision. Some of the reasons for being a card-only location is that they don’t want someone to be responsible for a lot of cash, especially during big events. Also, Burial would have to set up a bank here in Raleigh, which they don’t want to do. “We’re pretty small and we’re also considering the safety of our employees. Plus, cash adds about an extra hour to closing each night,” he says. Reiser thinks eventually this will be the way of the future for many more breweries.

You’ve been warned now!

Dogfish Head invites fans to join along on JanuQuenchy

Sam Calagione will give up cheesesteaks for 31 days and will only drink SeaQuench.

Photo c/o Dogfish Head Craft Brewery

Is there anything more magnificent than a New Year’s resolution centered around drinking a deliciously crafted beer for a month? No. There isn’t. So join Sam Calagione, founder and CEO of Dogfish Head Craft Brewery, for the ultimate, beer-centric New Year’s quest known as JanuQuenchy. With a goal of kicking off 2019 right, Calagione and a boatload of Dogfish co-workers pledge to only drink the low-calorie SeaQuench Ale for 31 days while eating sensibly and doing something active.

So how do you join along? From January 1 through January 31, share images of your JanuQuenchy journey on Instagram using #JanuQuenchy #DogfishEntry. Dogfish Head will follow along to see how you’re doing and might just reach out to re-post your progress to their Instagram page. You will also be entered for the chance to win a Dogfish Head SeaQuench themed trucker hat during the JanuQuenchy challenge. There will be one winner, per week. For official JanuQuenchy rules, click here.

“I am committed to only drinking SeaQuench Ale in January, as well as avoiding french fries and cheesesteaks – probably two of my favorite foods – and doing something healthy with my body every day,” said Calagione. “That’s it – eat sensibly, do something active and drink only SeaQuench Ale for 31 days … who’s with me?”

SeaQuench Ale (4.9% ABV) is the most thirst-quenching beer ever made at Dogfish Head and it’s only 140 calories, 9g carbs, 2g protein and zero fat. Brewed with lime juice, sea salt and black limes.

For more information about Dogfish Head Craft Brewery, SeaQuench Ale and JanuQuenchy, visit dogfish.com.

Wine & Beer 101 Talks NC Beer Collaborations for 10-Year Anniversary

By the Numbers: The Rise and Decline of Triangle-Area Breweries

Raleigh's Trophy Brewing Co. has seem a steady incline in production since 2016.

By Dathan Kazsuk
Saturday, July 7

There's been a huge explosion of new breweries across the U.S. and North Carolina. In 2017, our state alone was home to 56 new breweries according to the NC Beer Guys brewery map. So to say it's an explosion is an understatement.

And with another 26 slated to open in the Triangle in the near future, this state is really starting to become over-saturated with breweries. Though we haven't seen a lot of closing due to this over-population of suds, we might be seeing less production from some of these breweries.

Last year, Triangle Business Journal put together its inaugural "Largest Triangle Breweries" list based on barrel production in 2016. The top 5 should come to no surprise last year, as Lonerider, Aviator, Big Boss, White Street and Fullsteam were on the top. The 2017 numbers came out this past week, and there were a few surprises. So let's take a look at the top 25. These numbers were given to TBJ by the breweries themselves or by help of the N.C. Brewers Guild.

Click on the chart to see the hi-resolution version.

1. Lonerider Brewing Co. – 20,000 barrels (up 5.2% from 2016)
2. Aviator Brewing Co. – 20,000 barrels (up 76.4% from 2016)
3. Fullsteam – 7,911 barrels (up 40.1% from 2016)
4. White Street Brewing Co. – 7,000 barrels (down 6.6% from 2016)
5. Big Boss – 6,500 barrels (down 40 percent from 2016)
6. Raleigh Brewing Co. – 6,000 barrels (up 9% from 2016)
7. Carolina Brewery – 4,305 barrels (down 24.9% from 2016)
8. Deep River Brewing Co. – 4,211 barrels (up 5.3% from 2016)
9. Trophy Brewing Co. – 4,200 barrels (up 68% from 2016)
10. Lynnwood Brewing Concern – 4,000 barrels (up 6.66% from 2016)
11. Carolina Brewing Co. – 3,000 barrels (down 25% from 2016)
12. Double Barley Brewing Co. – 2,000 barrels (down 11.1% from 2016)
13. Ponysaurus – 2,000 barrels (no change)
14. Bond Brothers – 1,984 barrels (up 65.3% from 2016)
15. Crank Arm – 1,850 barrels (up 23.3% from 2016)
16. Bombshell – 1,800 barrels (was not on the list in 2016)
17. Brueprint Brewing – 1,650 barrels (was not on the list in 2016)
18. Gizmo Beer Works – 1,593 barrels (up 46.1% from 2016)
19. Top of the Hill – 1,200 barrels (down 20% from 2016)
20. Mystery Brewing Co. – 1,200 barrels (down 14.3% from 2016)
21. Clouds Brewing – 841 barrels (up 10.6% from 2016)
22. Nicklepoint Brewing – 800 (no change)
23. Brewery Bhavana – 750 barrels (was not on the list in 2016)
24. Steel String Brewing – 680 barrels (up 63% from 2016)
25. Bull City Burger – 550 barrels (was not on the list in 2016)

There were a total of three breweries in 2016 that fell off the list in 2017: YesterYears, Neuse River and Compass Rose. And replacing them on the 2017 list were Bombshell, Brüeprint and Brewery Bhavana.

What do these numbers tell me? Just from my observation, the ones that are making a name for themselves are continuing to grow – Trophy Brewing, Bond Brothers and Bhavana – who in their first year-plus, have already produced 750 barrels.

Breweries that have a lot of cans or 6-packs sitting around in places like Harris Teeter and Food Lion have seen a small decrease in production, in the likes of White Street, Carolina Brewery and Carolina Brewing Company. This decline might be because they sit on the shelves for a long period of time and distributors aren't picking up more refill orders.

The two big stand outs on this list is Aviator, who went from 11,000 barrels in 2016 to almost double in 2017 to 20,000 barrels. This more than likely stems from the new $4 million production facility. But the biggest surprise is from Raleigh's Big Boss Brewing Company. In 2016 the brewery had 11,000 barrels, dropping a whopping 40 percent in 2017 to just 6,500 barrels. 

For some of these breweries the numbers may continue to dwindle with more breweries coming to the Triangle. The over population of breweries means the desaturation of brew made – I would only assume.

What are your thoughts on this list? What are some of the trends you see? Be sure to comment below.

In the Kitchen: Hidden Pipe Porter Bison Stew

For this installment of In the Kitchen, we decided to keep our wine in the cellar and reach for a bottle of beer. After all, April is North Carolina Beer Month. So what better time to cook with beer?

We took this recipe from Boulder Beer Company in Boulder, Colorado. It’s call the Planet Porter Bison Stew. But instead of using its brown porter (that we can’t get here anyway), we used a couple cans of Raleigh Brewing Company’s Hidden Pipe Porter. There are so many great NC porters to choose from, but staying right here in Raleigh seemed best for this easy to make recipe.

Take 1 large red onion and finely chop it up and put in a skillet with 3 tablespoons vegetable oil. After the onions are translucent, about 5 minutes, add 8 garlic cloves, minced, 1/2 tablespoon of chopped rosemary leaves and salt and pepper. Transfer to a soup pot and set aside.

Now take 1 pound of bison steak and cut into 1-inch cubes and cook in the skillet until browned on all sides. Let the fond build at the bottom of the skillet. Once cooked, transfer the bison to the pot with the onions. De-glaze the skillet with 3/4 cup of the porter, scraping the fond into the liquid. Transfer the liquid in the skillet to the pot, then add the rest of the porter. We used a total of two 12-ounce cans.

Bring stew to a simmer over medium heat and cook for 15 minutes. Then add 4 cups of beef broth, 4 carrots, peeled and sliced, 4 celery stalks, trimmed and chopped, 2 russet potatoes, peeled and cubed and 2 bay leaves. Reduce heat and simmer another 30 minutes.

The last step is to make the white roux. Combine 2 tablespoons softened butter and 1 tablespoon corn four and 1 teaspoon all-purpose flour. Mash with fork to create a paste and add to stew after first 30 minutes of simmering. After roux is added, cook an additional 30 minutes.

And there you have it. Enjoy with a can of Raleigh Brewing’s Hidden Pipe Porter. Other porters we considered were Foothills’ People’s Porter or Burial Beer Company’s Ulfberht Baltic Porter.

Wine & Beer 101 chat beer collaborations for 10-year anniversary

By Dathan Kazsuk
Twitter: TriangleAT | Facebook: Triangle Around Town | Instagram: trianglearoundtown | Pinterest: TriangleAT | Email: trianglearoundtown@gmail.com

Anniversaries are always a noble celebration of how accomplished a business has grown. From the one-year, ‘Yes, we made it,’ celebration to the five-year, ‘We finally know what we’re doing’ ceremony. 

Later this year, one of our favorite bottle shops, Wine & Beer 101-Wake Forest, will celebrate a decade of servicing the patrons of Wake Forest with admirable customer service and knowledge.

Over the past 9 years, we’ve become friends with many of the owners and employees, as well as met so many new friends from inebriated Friday nights. One afternoon we were chatting with beer manager Rufus Hoffman over a glass of wine, and he discussed some of the upcoming craft beer collaborations that’s coming soon.

You just brewed with Wicked Weed for a collaboration beer for your 10-year anniversary. Tell us a bit about that? We spent a couple days up in Asheville. We just kind of hung out and had a team exercise. Got some drinks. Stayed out way too late. We woke up the next morning and started brewing at 7:30 a.m. We did a barrel-aged American Barleywine. And the barrels, the liquid that was in them previously, was their Old-Fashioned. We aimed for a 13 percent Barleywine. And we nailed it.

Which 101ers made the trek to Asheville to brew this beer? It was me and Joe (O’Keefe) and Matt, who works there at a small capacity now, but helped me build the beer program there. We also brought Kent, a good friend of the store, that's been with us for other collaborations in the past.

Did you get to brew with Walt or Luke that day? We brewed with Jeremy Claeys. He was their first hire in their production facility. We’ve done enough of these to be welcomed in various ways and sometimes it can feel like we’re in the chef’s kitchen – but Jeremy was the exact opposite. He was nice and understanding. He walked us through the process and made us feel very welcomed.

So what was the process? We looked at the Barleywine recipe they put together for us. Typically they don’t brew a lot of Barleywines, so they were excited to do it. They were thinking it would be a 90-minute boil, but it ended up being a 2.5 hour boil. So, our brew day ran a little long. But Jeremy stayed very patient with us the entire time.

Your anniversary is in September, so that gives this beer a lot of time to rest in the barrel. We wanted this beer to spend ample amount of time in the barrel – Barrleywines can be a little harsh and they’re not for everyone. But we think with this barrel treatment and the extended rest in the barrel we’ll have a product that people will be willing to try once.

In the past you’ve done collaborations with Haw River and Double Barley which have been bottled. Will this Barleywine be bottled as well? Wicked Weed focuses a lot on their brand, so they told us they would prefer to do everything on draft. So I’ll be doing draft only, but by then I might have a crowler machine, so we might be canning it in limited supplies.

You and I have shared several Barleywines in the past, and are both fans of this high-gravity beer. So I take it this was your idea. Was it easy to get others on board with this strong-style beer? We have done many collabs, and you know the easy thing to have done would have been like, ‘Let’s brew an New England IPA.’ But you know a lot of our collabs in the past have been bigger-style beers. There are so many people doing IPAs. And we serve so many good IPAs. I think the reason why everyone came onboard is because I wanted to do something different. But when it was brought up in a team meeting, they knew that I’ve been barking up the tree of doing a Barleywine for a long time. And I think, honestly, they just thought, ‘OK, let’s just let Rufus have this one.’

So you mentioned possible collaborations for this anniversary. Who are some other local breweries you guys have reached out to? We’ve talked to Trophy. We have all but Trophy confirmed – but with them we might do an IPA. Typically, when you have a big anniversary, people expect the hard to find stuff – and yes, we’re going to have that. But on the other side of that, I want to have stuff that’s drinkable. So I want to do an East Coast-style – you know, which was in style, but no one brews them anyone. And those are the nice IPAs to drink. So we’ll be brewing something along those lines with Trophy.

Is that all? No. I got a couple more feelers out. I want to do one more. Maybe reaching out to some close friends … but we will have three collaboration beers in September.

We can’t wait to see what this third collaboration will be. But we know a Barleywine on the menu and an IPA from Trophy … you can’t go wrong. But we still have 5 more months to wait, so we hope the anticipation eats at you as much as it does me. I know I will be there on whatever day the celebration ends up being to celebrate with some good friends.