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Saison Fest: April 18, 2014

Why we love saisons---- The origin of saison is Belgian farmhouse beers brewed in the autumn or winter for consumption during the summer for the farm workers, who were entitled to up to five litres each workday. Historically, saisons did not share identifiable characteristics to pin them down as a style, but rather were a group of refreshing summer ales. Each farm brewer would make his own distinctive version.  Because of the lack of potable water, saisons would give the farm hands the hydration they needed without the threat of illness. Yea I stole that from wikipedia- so what? I...

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Its Cold, But We have Beer to Share

Did you know it is freezing here in Asheville? I thought I moved "south". However, it has been a decade since I truly experienced living in a place that has 4 official seasons. With the different seasons brings beer styles that complement them and remind you that even though it is cold, you have that barleywine to warm you up. I wanted to update everyone on what is coming up for us this winter season. We continue to experiment with our beers. Last weekend, we re-released our Skillet Donut Stout, a breakfast stout brewed with local coffee. This time we went for a big coffee flavor and took...

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Feedback – Its Why We Started Small

Burial Beer Co.- the smallest brewery in Asheville. People might wonder why we are open 18 hours a week. Why our beers are slightly different every time. People might ask themselves, who are these people behind the bar and where the hell is the brew system???? Let me start from the beginning. Tim, Doug and I (Jess/Jessica) are the three owners of Burial Beer Co. and that is it (for now). We dream big but started small. Our grand vision is a full production farmhouse brewery where we will can, distribute and brew a hell of a lot more beer than what we are doing right now. Doug and I (we are married)...

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Its Time for an Update

There is a lot going on at Burial Beer Co. these days. As most of you know, we are a small nano-brewery tucked away on a street just south of downtown Asheville. We make enough beer to quench the thirst of those who stop by our tap room. We participate in an event here and there, but all in all, you can only get our beer at our taproom which is open Thursday and Friday 4-10PM and Saturday 2-8PM. However, word of mouth seems to be spreading (thank you!) and we have a lot of stuff in the works with upcoming events, beers and local collaborations. Let me enlighten you. Local Collaborations and Partnerships: I....

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Mark Your Calendars! Burial Tap Takeover on October 30!

Devil's Night, the night before Halloween, a night of mischief and mayhem. We will be celebrating this night with a tap takeover at Ben's Tune Up. This is Burial Beer's first out of taproom event, so be certain not to miss it! We will have 4-5 beers on tap at Ben's with the special release of Slasher Sweet Potato Porter. This flavorful porter is brewed with honey roasted sweet potatoes and Jamaican yams with the addition of brown sugar. A pre-Halloween party wouldn't be complete without a costume contest so get creative! Best costume will win a prize- think gift certificates to Ben's Tune...

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Artist Night: Thursday, September 26, 2013 410PM

This Thursday, September 26 from 4-10PM, stop by Burial Beer Co. and have a beer while viewing the works of local photographer, Matthew Preiser. Matthew will be there to talk about his works and we will have snacks for everyone to munch on- think Roots salsa and chips, homemade chocolate chip spent grain cookies and more! We are also pouring our Pollination Saison Series- a honey golden saison split into 3 kegs with 3 different dried flower mixtures added: Dandelion, Elderberry and Chamomile. Try a flight of a 3 for $6! My motivation as a photographer is to find beauty within the mundane...

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It’s Harvest Time!

August through October is a magical time for making beer and drinking beer. In August and September the fresh hops arrive (August for NC, September for WA state where most hops are grown). To brew an official fresh hop beer, the hops need to be harvested within hours of being used in the brewing process. For the rest of the year, brewers use dried hops or hops that have been pelletized. Fresh hops are a once a year, limited time only phenomenon. The freshness brings out those flavors and aromas that we all love and adore. Like many things in brewing, fresh hops have many variables that affect...

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Gastronomy Series: Food and Beer Combined

Food and beer. Of course, we all know that food pairs nicely with beer. I have been to a few beer dinners myself and always applaud the chef who knows exactly what types of foods will bring out certain flavors in the beer and vice versa. Now, let's talk about  cooking with beer and the popularity that it is gaining. FACT 1: Think of all those brew pubs that have menu items where beer is a critical ingredient. FACT 2:  I own at least 3 cookbooks that use beer as an ingredient in each dish- proof enough, yes. At Burial Beer Co., we took it ONE STEP FURTHER.  Be a part of the experiment that...

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Session Beers Line the Taps at Burial These Days

Yes, we are the brewery that aspires to always have an Imperial Stout available. We came out the gate with a focus on higher gravity beers (7%-9.3%). Once our beloved lagers ran dry just a couple of weeks after opening, Hacksaw Dark Lager was re-brewed and sat in fermentation for 6 long weeks. During that time, we realized that although we will continue to dedicate time to lagering, we needed to come up with some lower gravity beers (5%-6.5%) that maintained a flavor that was well-balance, unique and of course, delicious. So here they are: Hacksaw Dark Lager is back at 5.3%! Dont let the "dark"...

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Asheville’s Best

One of the most important things to Doug, Tim and I are our relationships with local community members and small business owners. It is one of the main reasons that we started out small and look forward to working the tap room every weekend. As you can imagine, a lot goes into making a beer, let alone beer that is delicious and unique. Our business model focuses on locally sourced materials when brewing as well as for our every day tap room needs. This blog post is dedicated to everyone who we partner with to make our product and create the best experience possible for the good people that visit...

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