Pinehurst Pale Ale was brewed with Citra hops and lemon peel to give the beer a refreshing hint of citrus. The addition of dried rosemary creates an earthy flavor that’s distinct without being overpowering.
Representatives from Highland will be on hand during the release party to answer questions about the beer.
The event will get underway at 5 p.m. in the Ryder Cup Lounge. Tastes of Pinehurst Pale Ale will be available and pints will be sold for $6.
Taste of the New South, a food and wine weekend, will feature mouth-watering southern fare, a vast portfolio of prestige wines and a craft beer brewed exclusively for the event. Single day passes for events on Saturday and Sunday will be $140 each. Tickets for the Carolina Oyster Roast and Pig Pickin’ at the Pinehurst Fair Barn on Friday and the Culinary Tour of Pinehurst on Sunday night will be available for $85 each.
It’s National Oyster Day, so we thought we’d introduce you toDan Lewis.
Dan is a chef, oyster educator and owner of Coastal Provisions, a oyster bar and wine cafe located at the Outer Banks. He’ll be joining us Labor Day weekend for Taste of the New South. During Friday’s Carolina Oyster Roast & Pig Pickin’, Dan will provide shucking and cooking tips. Learn more about the event here.
During his session, Tyler will explore the South’s growing micro-distillery movement and explain why the restaurant is moving toward exclusively using these products in their craft cocktail program. Click here to learn more.
We recently caught up with Tyler. Check out our interview below to find out where he finds inspiration for new cocktails and what items he always stocks in his bar
Q: During your session, you plan to focus on the South’s growing micro-distillery movement. What drew you to that topic?
A: “According to a (recent) Fortune.com’s article and the American Craft Spirits Association, in 10 years craft distilleries in the United States have skyrocketed from 50 to 769 today. North Carolina currently has 16 craft distilleries according to BottleSociety.com.
“This growing trend is interesting and massively complex. Just this year, the Distillery Innovation and Excise Tax Reform Act of 2015 was introduced to Congress to make it easier and more profitable for distillers in the United States producing under 100,000 gallons.
“Craft Distilleries in the South not only create jobs and income, but they are also closely rooted to the heritage and quality of the places where they are located. Many call this growth in craft distilleries the ‘Farm to Flask’ movement. There are many great Southern craft distilleries that are using local, quality ingredients, and further boosting their own economy and community as a result.”
Q: What do you hope people take away from your session?
A: “An appreciation for the fact that not all distilled spirits are the same.
“Just like beer or wine, ingredients used in the production of spirits have their own terroir …
“I hope the next time they walk into their local liquor store, they ask where the locally produced spirits are.”
Q: Where do you find inspiration for new drinks?
A:“Honestly, I take a lot of inspiration from food trends, and there is always a new product being introduced with wild flavors to play with. Sometimes you just get lucky, too. If you are passionate about something, inspiration is usually the easy part; making it interesting for other people, that’s the challenge.”
Q: Which ingredients (besides the standard drink bases) do you always stock in the Tupelo bars?
A: “St. Germain liqueur (“Bartender’s Ketchup”), triple sec, good vermouths (dry and sweet), freshly-made sweet & sour and mint simple syrup.”
Q:What’s your favorite drink to make?
A: “Ramos Gin Fizz; you have to have a true enthusiast or captive audience, though.”
Q: If you could only drink one more cocktail, what would it be?
A: “Barrel-aged Negroni.”
Get ready for the festival by learning how to make Tyler’s Blonde Apple Brandy Old Fashioned. He provides a step-by-step demonstration in the video below.
Our upcoming Taste of the New South festival is dubbed a food and wine weekend, but beer lovers will find plenty of craft brews to sip during the three-day event.
We don’t usually pick favorites, but there is one beer everyone will want to try – Pinehurst Pale Ale.
A few members of our team recently traveled to Highland Brewing Company in Asheville to take part in the brewing process.
We used Citra hops and lemon peel to give the beer a refreshing hint of citrus. The addition of dried rosemary creates an earthy flavor that’s distinct without being overpowering. Both elements give the beer a nice aroma.
It’s a light, easy-drinking beer that we think everyone will love.
“It should be perfect for tailgating, oysters and drinking outside on a pretty weekend,” said Highland’s Toby Arnheim.
If you can’t wait until the festival to try the brew, you can take part in our launch party a few weeks before Taste of the New South. We’ll announce the details on our social media accounts soon.
Now, you may be wondering what it was like to actually brew beer. I won’t lie, it’s pretty awesome. We started the process about 8:30 a.m. and didn’t finish up until after 3 p.m. There’s a lot of science involved in the process, so we won’t go into the nuts and bolts. Instead you can see our team hard at work:
Shawn, Pinehurst's chef de cuisine, adds the grain.
Kyle, manager of the Ryder Cup Lounge, stirs our concoction.
Brian, Pinehurst's fine dining manager, removes the spent grain.
Jessica, Taste of the New South intern, adds hops to the mixture.
Brian shows off the dried lemon peel and rosemary we added to the beer.
Shawn adds the dried lemon peel and rosemary.
The Pinehurst team poses with Highland's Brewer Paul, far left, and Market Development Manager Toby, second from left.