Ale Trail Blogger's Weekend

A couple weekends ago I had the honor of being invited by the Fayetteville Visitors Bureau to come out and experience The Fayetteville Ale Trail with several other writers from Arkansas, Texas, and Oklahoma. In addition to getting to tour the numerous breweries in the region, we were able to take in a couple more of Northwest Arkansas' sights. A group of beer lovers, touring breweries, drinking beer, talking beer, sharing beer? 

Yeah, I think you can guess how that went.

Those of us from outside of Fayetteville were generously provided accommodation at The Chancellor hotel, just off the historic square downtown. Great views in all four directions, from atop the hill, the hotel was well appointed, the staff was helpful, and did I mention that location? Very nice, and would certainly direct friends and family to this property.

We started Friday night off at Fayetteville's answer to the corner pub, Tanglewood Branch Beer Company. The furthest south of all the breweries, it's the place to go where everybody does know your name; cyclists get happy hour, any hour; games sit waiting to be played, and coffee is at the ready at a separate counter. They have a small number of taps divided between their own beers and other craft selections. We arrived and were greeted by the owner and brewmaster, JT Wampler, better known as Wamp. Sitting down with our group, he described his thought process, his philosophy and some great beer stories. Very engaging and likable, it's easy to see why Fayetteville has rallied around his bar and helped maintain it through ups and downs. Most likely the best atmosphere of the bunch, and that is saying something. It was a great starting point for our weekend's journey.

*PROTIP: Best corner bar atmosphere. Proper 1420 is a nice twist on an English Mild

Our second stop on the first night was Apple Blossom Brewing Company, who I wrote about not long ago. Unfortunately, I couldn't stay long as I had a previous commitment with the wife and oldest two daughters. There are some things more important than craftbeer folks: prioritize! I made the most of my time by grabbing a newer offering, their Gose, while chatting with brewmaster/co-owner Nathan Traw. I was able to grab a quick word with Ching Mong, one of the owners and my interviewee not long ago as well. The Gose was light and refreshing, more salty than sour, but very nice. Sadly, I missed the brewer dinner and tour, which I heard from several other attendees was brilliant. Dang.

*PROTIP: Under a year old and full service with lots of promise. The Soulless Ginger is unique and tasty

I'll skip the extra-curricular activities from the evening after I rejoined on Dickson Street and move right along to Saturday...another time, another post perhaps...

Saturday morning after a stroll in a soft, misty rain through the Fayetteville Farmer's Market on the square, we convened for lunch at West Mountain Brewing Company for some pizzas, beer and Q&A with brewmaster Will Gallaspy. They had five of their own offerings on, the Black IPA on nitro chief amongst them in my opinion. As a surprise treat, Will brought out some of his homebrew, a lambic from 2012. Very nice, and a good showcase of his talents. Buoyed with pizza and beer, we ventured on

*PROTIP: Location on Fayetteville's Square provides access to pre or post beer and meal activities. The Black IPA on nitro was the winner

Next up, set apart from the others for many reasons, but most of all distance, we hit Saddlebock Brewing Company. Just 15 minutes off of Highway 71 Business, it's not a long way off, but you are in a different world. On the banks of the White River, the vision of Steve Rehbeck--Chicago transplant, Brewmaster, owner--is green and sustainable. He gave us the tour of his gravity fed process, starting on the top of three floors in his barn designed brewery. The largest in scope with 20 beers being produced, he distributes pressure capped growlers and 22 ounce bombers throughout Arkansas. Very engaging and driven, you can feel his passion when he talks about the brews, from the hard work to the future of his business, including his plans for a B&B across the street. Stay tuned for big ideas from Saddlebock

*PROTIP: The scenery and location are unparalleled by the region's breweries. Go with the refreshing Helles Lager

Onward we traveled, towards Core Brewing Company. Located in Springdale, Arkansas, Core has the the edge so far in distribution and in operation. Unfortunately, Brewmaster Jesse Core had a previous engagement on this day. Luckily there was plenty of beer to comfort us, so we each grabbed a pint and began the tour of the impressive facility. Starting from the system--which Jesse wrote the code for himself--to the on-site chemistry lab, to the fledgling distillery, and the new-ish canning line which is helping with distribution production, you can tell this is a well conceived notion. They'll soon be expanding to other states as well as Mexico and will also be opening a brewpub in Rogers in the coming weeks. 

*PROTIP: Strong vision, distribution edge, and plenty of money backing. Go with Black Lightning Black IPA

Second to last, we hit the newest and northern-most kid on the block, Ozark Beer Company. Brewmaster Andy Coates wasn't in, but Lacie Bray gave us the lowdown on their concept and the background. Andy has previously worked at Great Divide and Goose Island, pre--ABInBev--so the chops are there, and the beer proves it. Having previously also worked at West Mountain, Andy & Lacie came back due to Arkansas pushing new liquor and beer laws through that are favorable to brewers. They've just begun canning, much to the delight of all in the northwest Arkansas region. They're only producing five beers, but they are all SPOT ON. Going with mostly low ABV session beers, they are really living the "Hard Work, Honest Beer" motto they advertise.

*PROTIP: Choose anything: you seriously cannot go wrong.

And finally, our motley crew found our way to Fossil Cove Brewing Co, thanks to our driver, obviously. Greeted immediately by dinosaur bike racks, dogs and a food truck before we even see a menu, this place screams "local." With Wednesday quiz nights and Friday "Randall Nights"  Brewmaster Ben Mills is capitalizing on proximity to the university, the highway, and Northern Fayetteville shopping traffic. The small brewery, maxed out already, is looking for expansion alternatives as demand continues to grow. Excellent food trucks such as Tyler's House BBQ service the customers needs for food and games, outdoor seating, and TVs keep the patrons around.

*PROTIP: Try the small batch SMASH beers

And thus ends the adventures of our merry band of beer bloggers. At least all that is fit to print. Massive thanks again to the Fayettevile Visitors Bureau, Jessica Leonard (our intrepid leader from the Bureau), all of the breweries, the brewers, their staff and of course all the other participants. 

Cheers,

Chris

As promised, there may be a gap-filling, behind-the-scenes blog at some later date...I'll be seeking permission from those involved in all the beer shenanigans.

Apple Blossom: A Budding Brewery

One of the newer players in the Northwest Arkansas craftbeer market is Apple Blossom Brewing Company. Just 9 months removed from their August 21, 2013 opening, they've set themselves apart from the rest of the newer breweries by being a full service restaurant as well. A risky move, but they're succeeding on both fronts. 

On this particular gorgeous Spring day in Northwest Arkansas, I've been afforded the opportunity to sit down and pick the brain of Ching Mong, one of the managing partners, about their beer, their philosophy, what's coming up, and the overall craftbeer scene in the region. Oh, and of course try some of brewer Nathan Traw's new offerings, starting with Unwind Wheat. This is no ordinary wheat, it's not straw colored, it's a rich mahogany. With crazy aromas and flavors, and a zesty citrus finish, it lines up perfectly with their commercial description:

 

         "We used Chamomile as a substitute for bitter orange peel and more balanced fermentation profile than other commercial varieties. We added Chamomile in two different stages of the process, using both hot and cold sides of the facility. Over 6 lbs of chamomile, 4 lbs of coriander, & 1 lb each of lavender and lemongrass went into this beer. We roasted the coriander prior to using it to bring out the oils for easier extraction. This gives it a big orange citrus flavor, with a hint of lavender and lemongrass in the aroma. A very delicate beer that intensifies in flavor as it warms. Pairs well with just about anything."

 

With this delicious beer in front of me, and Ching on the other side of their massive bar--hand crafted in Ireland no less--I get ready to ask my questions. Conversation flows, and it's less interview, more regular bar chat. Although an owner, he is very hands on and even more charismatic. We start by talking size of the operation, and he explains to me that though they have six fermentation tanks currently, they are in the process of ordering three more and nearly doubling output. They already keep twelve of their own hand crafted beers flowing, and plans have them adding another copper drop down and adding four to six more lines in. He quickly mentions they have plans to add guest beers to the their line up, which drives me right to the next question:

Do you think the amount of local craft breweries is good for business--rising tide lifts all boats--or has the competition been a struggle?

 

Well, apparently, there is no bad blood between any of the guys on the local scene, and furthermore, Ching adds, "the competition is pushing them all to be better." They even have tentative plans to do a collaboration brew with Tanglewood Branch Beer Co from the south side of Fayettevile. No ideas yet, as they are still brainstorming, but it is good to see some friendly competition and camaraderie amongst the brewers.

 

The only real problems, he notes when pressed, is "simply keeping up with demand." Which is why I suppose they are looking for those extra tanks. That leads me to ask if they have plans to move into full distribution from doing it themselves. They are hoping to be bottling or canning "within a year or so" and there is a handshake agreement with Glidewell to start moving their product into restaurants very soon. The impending assistance with distribution is likely the next step that will allow some of the owners to be less 'hands-on' and focus more on the steps for future growth. 

 

What's nice to hear as well, is that the entire original team is still there, with Nathan overseeing every brew. With his background working at Mother's in Missouri and Red Lodge Ales in Montana, he has a strong pedigree. Ching even says that soon, with expansion, they'll be having to hire an assistant brewer to help keep up with demand.

This brings me to order another beer, as my appetizers have now arrived--beer cheese dip served with homemade chips and  Fayette-Weiss fries. Each are made with the house flagship beer, Fayetteweiss, a "gateway beer for non-craft folks" made in a lager style, but clean and pure with no fillers. Both are delicious and I choose a Belgian IPA to accompany,the Wild Boar. It's toasty and nutty with mild European hops, and that classic Trappist finish.

The food is excellent, and it is evident that it's perfect to accompany the beers they offer, as is the case with most of their plates. In speaking with Ching, I get a serious sense from him that they have a real plan. I mention this to him and he notes his other restaurant ventures, and how he has learned from mistakes and incorporated ideas to help further ventures. Over reaching too soon is far and wide known to be the cause of bar/restaurant failures, and here, at Apple Blossom, he notes "we have a plan, to build a base before taking the next step."  These are things this customer likes to hear, especially with lofty bar dreams of my own someday. 

 

It seems that with such a beautiful facility, quality food and beer, and a management/ownership with a vision, Apple Blossom is not only a player in the ever burgeoning craftbeer scene, they are a leader. The risk of adding full service has set them apart, and has paid off. I think that not only will Apple Blossom  Brewing Company be around for years to come, they will be paving the way and setting the tone for future ventures. 

Cheers, 

Chris