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Burial Expansion & Distribution Update

BURIAL BEER CO. ANNOUNCES BREWERY EXPANSION TIMELINE AND DISTRIBUTION PLANS FOR SUMMER 2016 Asheville, NC, April 13th, 2016 — In early January 2016, Burial Beer Co. announced their plans for second brewery and plans for a new side project. The brewery, which opened in 2013 with a one-barrel system, quickly outgrew the home-brew size brewery into a ten-barrel operation. Now nearing their third anniversary this summer, the brewery will add a four-vessel, twenty-barrel system capable of producing sixty-barrel batches. The historical two acre property, deemed “Forestry Camp” in South Asheville...

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Craft Brewers Conference Events in Philly

Burial Beer Co. CBC Events in Philly  Fox & Hound - Wednesday, May 4th at 4pm  Craft Maltsters Guide Tap Takeover  Memphis Tap Room - Thursday, May 5th at 5pm Forest and Main + Other Half + Jdubs + Burial Tap Takeover Bottle Bar East - Friday, May 6th at 5pm  McKenzie + Burial Tap Takeover and Collaboration Release 

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3rd Annual Sharpen the Blades Saison Fest & Bottle Release

As spring time is in full swing we celebrate a style of beer that inspires us. Saison, translating to “season” in french was historically brewed for the farmer to drink after a hard days work. not only do we feel a connection to the farm aspect but find the saison to be the perfect base beer to showcase different yeast strains, hops and other adjuncts.Once a year we gather saisons from breweries across North Carolina to showcase at our taproom. We want to give beer drinkers a chance to explore a specific beer style and experience the talent in our local beer community while enjoying seasonal...

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Dual Bottle Release- Saturday March 19 12PM

DUAL BOTTLE RELEASE- SATURDAY MARCH 19- 12PM TAPROOM ONLY RELEASES. NO DISTRO.Bottle 1: Ulfberht Oak Aged Baltic Porter Forged from German and British malts, fermented upon juniper berries and traditionally conditioned as a lager, our Baltic Porter is aged within oak casks for a period of 6 months to bring forth complexity and mellowing. The result is a full bodied porter with notes of sweet vanilla and oak that finishes with an herbal quality from the juniper berries. 10% ABV $14/750ml. 1 case limit We will have a limited amount of this release on draft as well.Bottle 2: We will also be releasing...

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Three Day Mardi Gras Celebration

New Orleans. A City that inspires us. A City close to our hearts. Mardi Gras. A 3 day Celebration of food, music, beer and culture. This year, if you can’t make the trip to New Orleans, swing by Burial’s Taproom for Three days of Mardi Gras celebrations with a portion of the beer sales from all three days of celebration going to benefit the Asheville High Marching Band Program.3 Day Mardi Gras Celebration Sunday, February 7- Tuesday, February 9Beer Releases, Food, Music, Beads, MasksSunday, February 7 starts at 12PMBeer Release: Praline Pecan PorterFood: New Orleans Brunch from Salt &...

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Pints + Pizza with Korto’s Mobile Pizza Kitchen Menu 12/14

PINTS + PIZZA FROM KORTO’S MOBILE PIZZA KITCHEN Monday 11/30 EVERY MONDAY Food is free. Tips are greatly appreciated. Pork Belly Supreme Thin Sliced Roasted Pork Belly over Pork Belly Aioli with Jack & Parmesan, Arugula w/ Vinaigrette & Fresh Fried Pork Rind Finish The S.A.A.B. Shallot, Asparagus, and Bacon over Tomato Cream Sauce with Gouda, Reduced White Balsamic Drizzle FinishMushroom & Pesto Pie Sauteed Cremini & Shitake Mushrooms over Arugula Sunflower Pesto with Fresh Mozzarella

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Pints + Pizza with Korto’s Mobile Pizza Kitchen Menu 11/30

PINTS + PIZZA FROM KORTO’S MOBILE PIZZA KITCHEN Monday 11/30 EVERY MONDAY Food is free. Tips are greatly appreciated. The Beet Salad Roasted Second Spring Beets & Pecans over Balsamic Viniagrette Sauce with Toscano & Cheddar, Arugula Finish The Surf & Turf NY Strip & Lobster Hunks over Caramelized Onion Creme Fraiche Sauce with Fontina, Chive Finish The Sweet Potato Pie Roasted Pumpkin Seeds over Sweet Potato Pie Filling with Fresh Mozzarella, Cinnamon Maple Aioli Drizzle Finish

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Pints + Pizza with Korto’s Mobile Pizza Kitchen Menu 11/23

PINTS + PIZZA FROM KORTO’S MOBILE PIZZA KITCHEN Monday 11/23 EVERY MONDAY Food is free. Tips are greatly appreciated. The Anniversary Bay Scallops & Bacon Crumbles over Roasted Garlic Sauce with Mozzarella & Fontinella, Scallion Finish The Tenderloin Roasted Beef Tenderloin over Tomato Cannellini Sauce with Gouda, Spinach Finish The Cheese Plate  Butternut Squash Infused White Sauce with Chevrette & Asiago, Brussel Slaw Finish

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Distribution for Hermit Saints Saison- 7venth Sun Brewery Collaboration

Today, we release Hermit Saints Saison at our taproom at 4PM in 750ml for $19 each. This saison was brewed with Huell Melon, Galaxy and Mosaic hops bringing forth some serious tropical notes. We then rested this beer in a blend of red wine barrels from Biltmore Estates and re-fermented it on Petite Manseng grapes from NC's Overmountain Vineyards and wild yeast strain brettanomyces brux. Enjoy white grapes notes, followed by melon and tannics flavors from the barrels. Our first bottle conditioned beer fermented with a wild yeast strain. Not to be missed. Although this bottle is very limited,...

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Salt and Smoke Menu for Wed 11/11

SMALL PLATE PAIRINGS FROM SALT & SMOKE SALT & SMOKE IS COOKING AT BURIAL 4 DAYS A WEEK - TUESDAYS, WEDNESDAYS AND THURSDAYS from 5-8PM AND SUNDAYS FOR BRUNCH FROM 12-3PM FOOD IS FREE. TIPS ARE APPRECIATED. CASH AND CREDIT CARD ACCEPTED FOR TIPS. Wednesday November 11 SWEET POTATO BREAD PUDDING pecans, golden raisins, st. lucian "tet paul" spiced rum sauce SORREL SOUP corned beef and potato croquette SLOW BRAISED COLLARD GREENS smoked bacon, lima beans, tomato OPEN FACED BEEF HEART SANDWICH seared beef heart, bone marrow, charred scallion, burnt lemon WIENER SCHNITZEL breaded...

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