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.
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