2026
BEER & WINE High Country Beer Fest Event Guide
Mountain Times P U B L I C A T I O N S
2 • AUGUST 2026 www.mountaintimes.com BEER & WINE
WELCOME TO THE
elcome to the 19th annual High Country Beer Fest! It’s hard to believe it’s been 19 years already. What started as a crazy idea from a group of beer-loving faculty and community members in Boone has evolved into a premier latesummer event of the High Country. The original event in 2007 was held indoors at the Broyhill Inn and Conference Center on campus during a football weekend in the fall and welcomed about 300 attendees. After the inaugural year, the event was moved to the Saturday before Labor Day weekend, which is a sweet spot after the fall semester has started, but before football season officially kicks off, and has been held on that date ever since. It was also moved outside to enjoy the beautiful late-summer weather in the High
Country, where it’s typically sweltering down the mountain. Despite the date change, the Beer Fest remained at the Broyhill Inn until it outgrew that venue several years later and was moved to the High Country Fairgrounds, its current venue. The event continued to grow, and in 2019 it drew about 3,500 attendees, which was probably bigger than it ever should have been. Well, COVID put an end to that growth. The 2020 event was online, and in 2021, amid so much uncertainty around large gatherings, it was limited to 1,000 attendees. The brewers, attendees, and organizers all appreciated the return to the boutique roots of the event, and it was decided to limit the attendees moving forward to about 1,800, a sweet spot for the event and venue.
The Beer Fest is not only an entertaining and educational event in the High Country. It also serves as the major annual fundraiser for the Fermentation Sciences program at App. Over the years, despite date and venue changes, a pandemic, and economic swings, the Beer Fest has raised hundreds of thousands of dollars for the first standalone Fermentation Sciences program in the country and has been critical to the success of the program. The money is used to support student research projects, equipment purchases, and travel to conferences for faculty and students. While most of the event’s revenue goes to the Fermentation Sciences program, the remainder is donated to a different local charity each year. This year’s local charity is the Watauga County Immigrant Justice Coalition, a non-profit dedicated to supporting the immigrant community in the High Country. The High Country Beer Fest also provides the opportunity for regional artisans, from brewers to musicians to food vendors, to show off their skills to a captive audience. This year’s musical lineup features three amazing bands:
HIGH COUNTRY BEER FEST
per person, with VIP tickets sold for $100. Attendees have unlimited access to samples from the festival’s vast array of breweries; the only purchase required is an entry ticket. Once at the festival, attendees will have access to beer, music, free fermentation seminars, and live performances by local bands Possum Jenkins, Hellbender, and Carolina Reapers. Eats from beloved high country favorites such as The Cardinal Burger Wagon, Boonetown Barbeque, Brick Oven Pizzeria and more will keep festivalgoers fueled with the perfect bites to complement their brews. Western North Carolina’s own Carolina Reapers are bringing their high-energy blend of funk, jazz and blues to the 19th Annual High Country Beer Fest. Featuring a lineup the band bills as local legends, they’ve got a groove lined up for the Boone crowd. Also based in Boone, Hellbender brings a high-energy mix of funk and rock, with a sound built to keep the crowd moving. The band can be found playing at venues
across the area, including Boone Saloon, Appalachian Mountain Brewery and Betsy’s Barn. Formed in Boone in 2004, Possum Jenkins calls itself the foremost purveyor of “Carolinacana” — the band’s own term for its signature blend of country, rock, blues and Southern soul. They’ll bring that sound to the High Country Fairgrounds during the festival. As the High Country Beer Fest website puts it, these three “badass bands” will put on great performances for attendees. The High Country Beer Fest not only focuses on end-of-summer fun, but also on education regarding the craft of brewing. The festival was founded 19 years ago by a few local home brewers alongside Appalachian State University chemistry professors, hoping to showcase the depth and creativity that come with the craft brewing industry. The event serves as a fundraiser for Fermentation Sciences programs at Appalachian State University, including
19TH ANNUAL HIGH COUNTRY
Beer Fest
W
Returns
FOR 19TH YEAR
BY HOPE DAVIS
T
he annual High Country Beer Fest makes its return to the High Country Fairgrounds on Saturday, Aug. 29. The event features an evening of live music, delicious food and, of course, over 40 vendors providing craft brews. The festival opens at 3 p.m. and ends at 7 p.m. at the fairgrounds at 748 Roby Green Road. General admission tickets are $50
Possum Jenkins, Hellbender, and Carolina Reapers. The boutique nature of the event also allows patrons to talk with the brewers and learn about what inspires them. Don’t forget the educational seminars, which showcase fermented delicacies prepared by students in the Fermentation Sciences program. The seminars are a great way to take a break from the main festivities, learn about the fermentation process, and taste different ways it can be applied to food products. New this year, two of North Carolina’s culinary programs will be preparing small bites for our VIP patrons, included in the price of a VIP ticket. From the organizers of the Beer Fest, we’d like to thank you for your patronage over the years and hope to see you on Aug. 29 for this year’s event. Come enjoy a beautiful day in the High Country and support local brewers, musicians, food vendors, and the Fermentation Sciences program!
research grants and staffing for the program, scholarships and local charities such as the High Country Food Hub and The Watauga Humane Society. Another priority of the event is safety, featuring shuttle buses from the Appalachian State University Peacock Hall Parking Lot and free overnight parking for guests. Reduced “designated driver” tickets are available for purchase without consumption, featuring water and non-alcoholic beverages. Those who opt to drive to the fairgrounds are encouraged to leave their cars overnight and pick them up by noon the following day. High Country Beer Fest is a 21-and-up event due to alcohol consumption. No children or pets are permitted into the festival. Bags and chairs are permitted but are subject to search. Tickets usually sell out the week of the event and are unavailable for purchase at the door. For more information on ticket sales, shuttle bus locations and featured vendors, visit hcbeerfest.com.
Daniel Parker High Country Beer Fest Coordinator
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Booneshine Brewing Company Why Boone Shines
It starts with the people. Explorers, artists, and entrepreneurs all find their way to Boone, and they bring their energy and creativity to the High Country with them. Ours is a community built on adventure and on celebrating life outdoors—first summits and first trout, long bike rides and fresh powder, or just a slow, sunny afternoon. Boone shines in every season. Booneshine Brewing Company shares that same spirit. Since opening its current location in 2019, Booneshine has been dedicated to brewing flavorful, approachable beer while staying deeply connected to the community that inspires it. Their menu pairs perfectly with their craft beer—think fresh pretzels, crisp salads, hearty sandwiches, and artisan flatbreads. Favorites include the hot honey chicken sandwich and the warm grains bowl. Their expansive beer garden—the largest in the
High Country—offers plenty of space to settle into an Adirondack chair and enjoy a pint. These days, the beer garden also hosts trivia nights, live music, private parties and Booneshine’s Tunes on Tap summer series—it’s become a place to catch up with old friends
and make new ones. The Booneshine food truck and tap trailer serve grab-and-go bites, from a smash burger to fried cheese curds, that make the experience even more relaxed and welcoming. Beyond great beer and food, Booneshine’s mission is simple: to make the High Country a better place. They partner with local organizations like Appalachian State’s Fermentation Sciences program, hiring graduates and collaborating with the Ivory Tower Brewing nonprofit to support fermentation science education. Several times a year, Booneshine and Ivory Tower brew a special beer together, with proceeds benefiting the program. The kitchen leans on local farmers, too—keeping dollars in the area while putting fresh, great food on the table. 100% locally owned and certified as an independent brewery by the Brewers Association, Booneshine invites you to drink fresh, drink local, and help Make | Boone | Shine.
Voted Best Brewery
2020, 2021, 2022, 2023, 2024, 2025 & 2026
4 • AUGUST 2026 www.mountaintimes.com BEER & WINE
BEER & WINE
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Appalachian Mountain Brewery
Nestled in the High Country of North Carolina, Appalachian Mountain Brewery (AMB) and Cidery (AMC) was founded in 2013 and was the first brewery in Boone, NC. Also born and raised in the North Carolina mountains are founders Nathan and Chris who built a foundation of high-quality beer rooted in the principles of community, philanthropy and sustainability. More than a decade later, those principles remain true in our day-to-day. Did you know that since January 2018, we have planted over 120,000 Long Leaf pine trees across the state through our Long Leaf Alliance partnership? We also sponsor beehives through Bee Downtown and use the honey at our Farm to Flame food truck and in our award-winning Boone Creek Blonde Ale. AMB strives to create a sustainable brewing process and we have teamed up with local
farms to donate spent grain for the cattle feed. This helps us to divert grain from ending up at landfills and helps local farmers make ends meet saving up to 50+ tons of feed per year! Finally, recognizing that great beer requires great water, we partner with Watauga River Keeper and MountainTrue to keep our rivers and streams healthy and clean. Along with deep involvement throughout the community, our high-quality beer speaks for itself. AMB has participated in the Great American Beer Festival, U.S. Open Beer Championship and the World Beer Cup, the most prestigious beer competitions in the world, and have earned several medals including our, Boone Creek Blonde (2017 Gold Medal, 2023 Gold Medal), Down South Lager (2017 Gold Medal, 2023 Silver Medal), Cold IPA (2024 Bronze), Amber Ale (2024 Silver) and American Amber (2025 Gold). Come visit us at our pub location in Boone, NC or our new Mills River North Carolina Taproom and enjoy a variety of beers and ciders, paired with delicious food and a great time with friends and family. Best locally produced beer.
6 • AUGUST 2026 www.mountaintimes.com BEER & WINE
Hoppin’
AROUND THE
HIGH COUNTRY
Craft breweries merge flavor with tradition BY JESSE CAMPBELL
T
he High Country is a craft beer country. While Asheville toasts and boasts its reputation as North Carolina’s craft beer capital, Boone and West Jefferson are catching a buzz with a growing number of small-batch brewhouses and watering holes that cater to hip national palates with notes of local flavor. Western North Carolina’s teetotaling past with alcohol beguiles its speakeasy-going relationship with suds that toasts changing trends and artisan Appalachia without watering down rounds of heavy pours and deep conversations after an evening of exploring the ancient hills. Although the renegade moonshining black market has dulled to muted whispers and word-of-mouth referrals to backwoods hollers, the High Country’s eclectic beer scene has transcended apocryphal musings of ‘strong drink’ for nationally renowned porters, stouts, ales, and saisons in controlled yet relaxed ambiances with live local bluegrass infusions. Appalachia’s labyrinthian back roads and winding hollers incubate generations of craftsmen and artisans who hone time-honored family traditions without genuflecting to gentrified tastes. The mountains’ craft beer scene stays true to their craft, too. Brewmasters perfect house lagers and stouts onsite without undue influence from Reddit posters and Instagram reels. Going legal doesn’t preclude testing and teasing libations behind grain mills before serving out flights and samplings to guests more than willing to oblige another mountain molasses porter or sour, dubbed with local landmarks and iconic mountain traditions. The High Country’s craft beer scene isn’t as
PHOTO COURTESY AMB
AMB’s Oktoberfest is a popular annual event. PHOTO BY NATHAN HAM
New River Brewing Alehouse, located at 108 S. Third Ave. in West Jefferson, replenishes thirsts and cravings for stimulating conversation with a rotating draft list of lagers, ales, and stouts brewed onsite.
much a crawl as it is a sojourn into the past and preeminent accolades that are becoming a toast of the industry without denuding mountain roots. Keeping it local isn’t an inebriated or crass cliché. Mountain craft breweries don’t gatekeep tastes, either. Each brewhouse, many of which have adjoining brewery and family activities, indulges creation with taste exploration without going flat before the tap runs dry. Selling out isn’t in the brewhouse’s indoctrinated zymurgy. Many local breweries are still family-owned and on a first-name basis with locals, and new friends are gained by imparting new tastes without adulterating seasonal pours.
BREAKING DOWN THE BREWERIES
Motorists and travelers approaching Boone from Deep Gap on 421 can begin their schooling as craft beer connoisseurs with a welcoming stopover at Booneshine Brewing Company at the county’s business park, located near Brookshire Park along the easyflowing waters of the New River headwaters - an apt and safe setting for leisurely autumn evenings after leaf-looking. Booneshine is open Wednesday - Sunday from around noon to 9 or 10 p.m. during the fall.
Further into Boone near Blowing Rock Road, Appalachian Mountain Brewery the region’s forbearing statesmen for the burgeoning beer scene - offers a rustic and relaxed environment with swooning toetapping jams from local artists looking to hit
it big, but not before crooning and plucking for drinking buddies and their guests. AMB is open Monday - Wednesday, 12 p.m. 10 - SEE HOPPIN’ ON PAGE 15
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Discovering Banner Elk Winery: A Hidden Gem in the Heart of the High Country Nestled in the rugged beauty of the High Country, Banner Elk Winery stands as a true testament to passion and innovation. Founded by Angelo and Dr. Richard Wolfe, this historic winery was the first commercial vineyard in the region, and their shared love for the land and winemaking set the foundation for what has become a beloved local treasure. Their vision to transform locally grown grapes into exceptional wines brought their dream to life—and they didn’t stop there. A few years later, additional partners joined, each bringing their own expertise and passion for family, hospitality, and fun, further elevating the winery’s experience. When it comes to wine, Banner Elk Winery offers something special for every palate. From crisp whites to rich reds, each wine reflects the unique mountain climate that surrounds it. A standout is their Blueberry Wine, a nod to the winery’s history as a blueberry farm. In addition to this, the winery offers a variety of wines, including Marechal Foch, Seyval Blanc, Cabernet Sauvignon, and Golden Muscat. Reds, especially dry varieties, are the highlight of the collection, and for something a little different, there’s always a selection of four sangria flavors available year-round. On a hot summer day, the chilled apple-orange cinnamon sangria is a perfect refresher, while in winter, the mulled version brings all the cozy feels. The winery’s Tasting Room is a welcoming space for both wine
connoisseurs and casual visitors. You can sip on wine while wandering the scenic grounds, relax by the tranquil vineyard pond, or cozy up by the large stone fire pit. And yes, it’s pet-friendly, so feel free to bring your leashed furry friends along! Open daily from noon to 6 PM, the winery welcomes guests year-round, though it typically closes for select holidays. For those seeking a more luxurious experience, the Banner Elk Winery Villa offers a Tuscan-inspired estate with eight lavish bedrooms, perfect for families, wedding parties, or anyone looking for a getaway. The villa’s stunning views of the vineyards and surrounding mountains provide a backdrop that is both indulgent and unforgettable, just steps from the winery. Whether you’re tasting wines, exploring the breathtaking property, or simply enjoying the mountain air, Banner Elk Winery invites you to immerse yourself in an experience that blends relaxation, adventure, and charm. With its rich history, award-winning wines, and stunning vistas, it’s a destination unlike any other. Banner Elk Winery is undergoing an exciting transformation—one that will bring even more memorable experiences to all who visit. Stay tuned for what’s to come!
AWARD WINNING • TASTINGS YEAR ROUND
VILLA • WINERY • WEDDINGS • EVENTS
Open Daily 12 - 6 pm • 60 Deer Run Lane • Banner Elk, NC 28604 • (828) 898-9090 • www.BannerElkWinery.com
8 • AUGUST 2026 www.mountaintimes.com BEER & WINE
Pours
How the High Country Beer Fest
back to the
COMMUNITY
BY LORELEI ROBERTS
T
oward the end of August every year, craft beer and wine lovers from across the High Country travel to Boone, North Carolina, for an afternoon of sampling, education, and lively music at the High Country Beer Fest in Boone, North Carolina. But the festival is more than just a day of pints and parties. Festival Coordinator Daniel Parker says the whole festival is a fundraiser for educational investment and community support. The festival has contributed more than $200,000 to the fermentation department at App State, funding scholarships, research grants, equipment and more for the
program. Students learn to brew beer, craft cider and ferment foods with real-world experience before graduating, boasting a near-perfect job placement rate. “Most people think of this as a beer and wine program, which we do that, but we also do distillation and fermented foods as well,” Parker said. “We do cheeses, cured meat, lots of fermented veggies and things like that too.” The festival raises $40,000$60,000 each year for the university’s Fermentation Sciences program while a portion is donated to a local nonprofit, a tradition that has continued for 17 years with more than $30,000. “We want to give a little bit back
to the nonprofit because a lot of funding that they get they maybe get federal or state funding, and a lot of it is directed in how they use that money,” Parker said. “We basically give them a check of around $1,500, sometimes more, depending on how much money we make that year.” This year’s recipient is Immigrant Justice Coalition, a Boonebased organization that provides resources and support to the immigrant community in the High Country. “We try to pick a different nonprofit every year. They reached out to us, and we looked at what they’re doing, and they’re doing some amazing things,” Parker said. “We always have a vote on the nonprofit, and we thought they were a good choice.” The festival also hosts booths for other local nonprofits, offering them space to connect with attendees, sell merchandise and raise awareness for their causes. High Country Beer Fest: Giving Back Through the Years 2026 – Immigrant Justice Coalition: Provides support and community building to the
PHOTO BY LUKE BARBER
The IJC hosts regular events, including a Cinco de Mayo celebration.
Immigrant community in the High Country 2025 – Casting Bread: Provides quality food, compassion and community connection to those in need in the High Country. 2024 – Partners! Canines: Rescues and transports over 1,000 dogs and puppies annually from shelters at risk for euthanasia. 2023 – Hospitality House of Northwest North Carolina: Supports individuals and families transitioning from crisis to stability, providing shelter and essential services. 2022 – Blue Ridge Women in Agriculture: Builds a sustainable
local food system by supporting farmers and strengthening community connections. While the annual donation is the highlight of the festival’s community impact, the businesses involved with the festival feel the effects of its attendance. T-shirt printing, signage, sound production, and nearly every aspect of the festival help support local businesses. The High Country Beer Fest has become more than good brews and fermented foods, continuing to support local businesses, educational programs and charities in Watauga County.
Shuttle and Parking
BEER FEST
BY MOSS BRENNAN
DON’T DRINK AND DRIVE For the High Country Beer Fest, a bus will run pickups from the Appalachian State University Peacock Hall parking lot to the
Fairgrounds from 1:15 to 3:30 p.m. Attendees can reach the Peacock lot via the AppalCart bus route if they’d rather not drive. After the festival, a bus will run drop-offs from the Fairgrounds back to the Peacock Hall lot from 6:30 p.m. until the end of need. Kenneth E. Peacock Hall Parking Lot is located on Rivers Street, approximately 0.5 miles from the George M. Holmes Convocation Center. The official address is 416 Howard St, Boone, NC 28607. Expect limited taxis and mobile car ride services in Boone during the event.
HOTEL ACCOMMODATIONS WITH A RIDE TO THE
FESTIVAL AND BACK
Stay at the Sleep Inn Boone University Area (163 Hwy 105 Extension) or the La Quinta Inn & Suites by Wyndham Boone University (165 Hwy 105 Extension), both of which offer a free shuttle to and from the festival. According to festival organizers, this is a great option for travelers or locals wanting an in-town getaway.
FAIRGROUNDS PARKING There is plenty of free parking at the High Country Fairgrounds. Attendees may also leave a car overnight and pick it up by
noon the next day — festival organizers encourage this. The festival offers reducedrate designated driver tickets; water and a few non-alcoholic options are available for designated drivers. Attendees can also arrange for someone to pick them up afterward. The festival encourages all attendees not to drink and drive, and to make a plan ahead of time. Every day, about 32 people in the United States die in drunk-driving crashes — that’s one person every 44 minutes, according to the National Highway Traffic Safety Administration.
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IN THE HIGH COUNTRY THE MEDALS ARE
Beech Mountain Brewing Company took home a bronze medal at the 2025 Great American Beer Festival — the nation’s largest and most respected beer competition — for its Red Baron Vienna Lager in the ViennaStyle Lager category. “This award is a testament to our team’s dedication to brewing authentic, balanced beers that reflect the spirit of the mountains BY MOSS BRENNAN and the community we love,” Beech he annual High Country Beer Fest Mountain Brewing Company posted about makes its return to the High Country the win. Fairgrounds on Saturday, Aug. 29. Lost Province Brewing Co. won a gold The event features an evening of live music, medal in the British Porter & Brown Ales delicious food and, of course, over 40 vendors category of the 2025 North Carolina Brewers providing craft brews. Cup for its Black Cat Porter. At the 2025 Award-winning beer is easy to find in competition, 935 entries were submitted the High Country — you just have to know by 123 independent North Carolina where to look. Over the years, the area’s craft breweries, making this the largest breweries have collected medals from some commercial competition in the Southeast. of the most competitive contests in American In the 2025 U.S. Open Beer Championship, brewing. What follows is a sampling, not a Lost Province won a gold medal for complete accounting, of recent honors. “Hammer Throw” in the Strong Scottish In the 2026 U.S. Open Beer Championship, Ale category and a gold medal for “Cowboy one of the premier competitions celebrating Coffee” in the Coffee Beer Light category. American brewing excellence, Booneshine Appalachian Mountain Brewery also Brewing won a silver medal in the American- won a gold medal in the American Amber Style Wheat Beer category for “Squatchy.” category for “De Nada” at the 2025 U.S. Open
on tap
T
Beer Championship. In 2023, Appalachian Mountain Brewery won two medals at the World Beer Cup competition, often called the “Olympics of Beer.” AMB won a gold medal for its “Boone Creek Blonde” in the Golden or Blonde Ale category, along with a silver medal for its “Down South” in the AmericanStyle Lager category. The global competition is organized by the Brewers Association, the not-for-profit trade association for America’s small and independent craft brewers. Even better news for High Country Beer Fest attendees: most of the breweries slated for the festival have won multiple awards as well. For those who prefer wine, the High Country’s vineyards have earned their share of recognition too. In the 2025 NC Wine Competition, Grandfather Vineyards won multiple awards, including: • Gold for its 2024 Red Bridge Blend • Silver for its 2024 NC Riesling • Silver for its 2023 Hair of the Dog • Silver for its 2024 Appalachian Bubbles • Bronze for its 2024 Full Circle Also at the competition, Linville Falls
PHOTO COURTESY BEECH MOUNTAIN BREWING COMPANY
Beech Mountain Brewing Company’s Red Baron Vienna Lager earned third place in the Vienna-Style Lager category at the 2025 Great American Beer Festival.
Winery won: • Silver for its 2022 Sauvignon Blanc • Silver for its 2022 Malbec Many of the area’s other wineries have won awards in recent years as well — proof that whatever you’re pouring in the High Country, someone’s already given it a medal.
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App State professors, research team create
Sweetpotato STARTUP
BY BRET YAGER
B
acked by a $1.82 million NCInnovation grant, Appalachian State University professor Dr. Brett Taubman and his research team are transforming surplus North Carolina sweetpotatoes into a first-of-its-kind, plant-based milk. The initiative — Rootsii — also provides undergraduate researchers with hands-on experience in developing a new agricultural product line. The startup will produce milk, creamers, ice cream, yogurt and other fermented foods such as sweetpotato-based miso and fermented hot sauce. The bi-regional production model features a bulk processing facility in Eastern North Carolina, where the majority of sweetpotatoes are grown, along with a production facility in Boone. In North Carolina, approximately 63 million pounds of sweetpotatoes are left to rot in fields each year, costing farmers an estimated $13.2 million annually. “The Rootsii project brings home the value of public impact research at App State,” said Dr. Christine Ogilvie Hendren, vice chancellor of research and innovation at App State. “NCInnovation’s funding lends critical support to this novel approach of converting the unused material of a key North Carolina crop into a viable and nutritious product line.” The milk has been developed and refinement of the related products will follow, said Taubman, who founded Rootsii in partnership with Fermentation Sciences Lab manager Daniel Parker. The project, under development since June 2024, is
currently in the proof of concept stage, with an aim of being market-ready within two years. Taubman is optimistic that the company, at scale, could create hundreds of jobs and seize a portion of the expanding plant-based milk market, which is projected to grow from $22.5 billion globally in 2025 to more than $40 billion by 2035, according to market estimates. “The larger plant-based milk industry is already a multibillion-dollar industry, and in the next 10 years, it is expected to almost double. So it’s a huge growth industry,” said Taubman, who directs the fermentation sciences program in App State’s Department of Chemistry and Fermentation Sciences. Four undergraduate student researchers have worked on developing the milk and related products, helping test production processes and formulations for yield, nutritional content, flavor, texture and other factors. The NCInnovation grant will fund four student researchers for a total of 1,800 hours per year over two years. Steps ahead include consumer testing, shelf life validation, production scaling and commercialization strategy. A nonprofit organization and public-private partnership, NCInnovation provides grant funding, mentorship and partnership development to support research and discoveries with practical and commercial potential at North Carolina’s public universities, with a goal to support economic growth and job creation across the state. Rootsii’s $1.82 million grant figure is preliminary and will not be final until contract agreements are signed. “North Carolina is the country’s top sweetpotato producer, and Dr. Taubman’s work could open an entire new market for those farmers while reducing agricultural waste,” said NCInnovation CEO Michelle Bolas. “NCInnovation finds promising university technologies and gets them ready to be businesses in North Carolina.”
ROOTED IN NORTH CAROLINA
PHOTO BY CHASE REYNOLDS
App State professor Dr. Brett Taubman, left, and Fermentation Sciences Lab manager Daniel Parker have developed the sweetpotato milk Rootsii in fermentation lab facilities at App State. The locally sourced, sustainable and allergy-friendly product received $1.82 million in funding from NCInnovation, with a goal of bringing the milk from proof of concept to store shelves over the next two years.
Taubman and Parker have created a patent-pending production process using enzymes to break down the root’s long-chain starches. The milk has a natural mild sweetness without a need for added sugars, Taubman noted. Rich in vitamins A and C, potassium and magnesium, the product has a smooth, rich taste and texture compared to other plantbased milks, according to the researchers. North Carolina — which produces 60% of sweetpotatoes grown in the U.S. — is well positioned as far as access to the raw product, up to 40% of which can be lost between the field and the store shelf, according to the researchers. Besides being locally sourced, the product uses a fraction of the water needed to produce almond milk, helping make it a sustainable commodity, Taubman noted.
PHOTO BY CHASE REYNOLDS
Rootsii, a novel milk made from surplus sweetpotatoes, will draw raw product from North Carolina growers under an NCInnovation-funded App State plan to scale commercial production for market.
“This product is made out of only sweetpotatoes, chia seeds as the emulsifier, a yeast-derived protein and coconut oil,” Taubman said. “That’s cheap and easy to source as well.” Taubman said the coconut oil will eventually be replaced with muscadine grape seed oil, an abundant waste product of the North Carolina wine industry. The sweetpotato industry has been declining from pandemic-era disruptions in distribution and changing consumer patterns and is prime for a reinvention through a product geared to health-conscious and allergen-sensitive customers, Taubman said. “We have our sweetpotato casserole, our sweetpotato pies, but we don’t necessarily eat sweetpotatoes on a regular basis, even though they are nutritious and delicious,” he said. “So that industry is desperately in need of innovation, and we have an innovation that should seriously help to promote it.” A network of partners and collaborators who have agreed to assist, or are actively helping to move the project from concept to commercial product, include: • North Carolina Sweetpotato Commission, helping to secure the raw product and assisting with relationshipbuilding across related industries • Caldwell Community College and Technical Institute’s Culinary Arts program, assisting with recipe development and product testing • Boone Area Chamber of Commerce and Watauga Economic Development Commission, assisting with developing economic opportunity and a workforce pipeline • High Country Workforce Development Board, assisting in workforce development • High Country Impact Fund, providing mentorship in moving the project into full commercial capacity Talks are also underway with merchant distributors and beverage companies. “Rootsii offers a new pathway to revitalize demand for sweetpotatoes and stabilize the regional agricultural economy,” Taubman said. “This is 100% a North Carolina product.” To learn more about Rootsii, visit Rootsii.com.
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HIGH COUNTRY BEER FEST
Brewers
Food trucks
Seminar tents
Porta potties
Stage
Dog tent
WATER W A T E R MADE SIMPLE MADE SIMPLE Simple WTR STARTS WITH infinitely recyclable aluminum cans THAT give back to Non-Profits, Land Conservancies, Sustainability programs, and recycling initiatives.
simplewtr.com or find cans in retail locations around the high country
12 • AUGUST 2026 BEER & WINE
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Local beer collaboration
A WIN FOR
everyone
BY ZACH COLBURN
T
wo well-known High Country businesses have collaborated on a passion project of sorts, and it’s quickly becoming a hit with the local beer scene. Chetola Resort, in collaboration with Lost Province Brewing Co., teamed up to create the Swan Dive Pilsner beer. Named for the four iconic resident swans that come to Chetola Resort in Blowing Rock from the woods, general manager Albert Mertz feels the collaboration showcases several fronts of Watauga County’s business scenes. “This was a passion project. A lot of times, I’ve been in places where they’ll come up with a beer, and it’s just a pet project. But working with these folks, this was not a pet project where it was just a beer that was already brewed and they slapped a logo on it, and off you go,” said Mertz. “The work that the brewmaster and everybody at Lost Province did to make this come to life, it was really a creation. They took it to heart, they worked with a team here, and they created something interesting for the market, too. “But I can’t say enough good things about these folks and what they’ve worked with us and what they’ve created, because their beer is incredible. We’re really happy with what they created for the resort,” added Mertz. “For us, it really is about going local and local partnerships — that was the main driver. It supports all of us. It supports the brewery, it supports the resort, it supports the farmer and it supports everybody that’s involved locally.” The beer, a West Coast Pilsner, blends the crisp, dry body and clean lager finish of a traditional German Pilsner with the bold, punchy hop aromas of a West Coast IPA. According to information shared from Chetola Resort, Swan Dive officially launched the weekend of July 9, with the brewing process, a private-label collaboration, happening a month earlier. But the collaboration began in February 2026 after a conversation between Caitlyn Kornbluth, brand ambassador for Lost Province Brewing, and Chetola Resort Assistant General Manager Mike Gaal. Following the conversation, Kornbluth stated that Gaal, Chetola’s kitchen manager, and the head chef came by Lost Province’s Hardin Creek location and tried pretty much everything they had on tap with pre-tasting for the potential beer taking place in April. Ultimately, they landed on a West Coast Pilsner that they had already done and decided to switch it up. “I was trying to get Mike to order beer from us and reopen
PHOTOS COURTESY OF CHETOLA RESORT
Members from Lost Province Brewing Company and Chetola Resort stand in front of one of the brewers in preparation for the Swan Dive Pilsner. In the photo are, front row, brewer Hunter Towny, Chetola Resort Assistant General Manager Mike Gaal, Director of Sales and Marketing at Chetola Resort Adam Binder, and PR & Marketing Manager at Chetola Resort Sarah Fisher.
his account; he ordered just some of our normal beer, and then he did a private label in Hawaii, and he was wondering if that’s something we could do,” said Kornbluth. “He came to our production site and just tried everything we had, and Ben (McPherron) was like, ‘Yeah, let’s do it,’ and we nailed down the details. He came to me about it, and then the whole brewery team worked together with him to make it happen, get the ingredients he wanted.” Carolyn Ward, Human Resources Manager for Lost Province, said that the design on each 16-ounce beer can really recognizes Chetola beyond merely their business name. The cream-colored can features a swan diving into the water for food against a clear blue backdrop, signifying water. The beer name is in all-white capitalized letters, with the “pilsner” written in cursive underneath. “Even people who didn’t like hoppy, piney beers liked it and the can art is beautiful, and I think it’s a really great representation of Chetola; I do think the swans are synonymous with when you think of Chetola, it’s one of the first things you think of,” said Ward. “I think it was a really nice way to be able to recognize Chetola and say this is their beer without just using a business name.” One thing that Adam Cranford, the head brewer at Lost Province, wanted to do with this beer was to make sure it included local ingredients while minimizing the hops to match what they eventually wanted with Swan Dive. Focusing on local ingredients was important, including local malt from Riverbend in Asheville, and Cranford believed it also allowed them to assist another area that’s big in the craft beer industry, like Boone, that is working to get back on track following the events of Hurricane Helene. “The buzzword that we’ve all kind of said has been local. And I think it really needs to be said that we use local malt. We use malt from Riverbend down in Asheville; that was one of Mike’s biggest things — we wanted to highlight local ingredients and everything,” said Cranford. “Unfortunately, there’s no North Carolina hop farms (they ended up using a
PHOTOS COURTESY OF CHETOLA RESORT
The Swan Dive Pilsner, the beer created in collaboration with Chetola Resort and Lost Province Brewing Co., has allowed both businesses to work together to put out a memorable product.
brand from the Pacific Northwest), so we couldn’t use that, but especially in a post-Helene world with Asheville getting hit so hard and the craft beer industry there and up here kind of suffering because of it, being able to use local ingredients and essentially give that money back into the community was a big selling point for me on this whole project and I think that’s the coolest aspect of it, personally.” The beer was also sampled during Chetola’s Festival of Toast and Taste the weekend of July 25, which Kornbluth said was a big hit. Sophie Sleime, Marketing Coordinator for Lost Province, has also felt that having this collaboration has benefitted their business. It’s also helped drive new customers to not only Lost Province’s Downtown location but also to Coyote Kitchen, which they also run. “It definitely has expanded our business. We definitely met people that have never tried our beer before, and they really enjoyed it,” said Sleime. “We offered Swan Dive, but also a couple of our other brews, and a lot of people tried multiple, and they really enjoyed it, plus we got to tell them about how we have multiple locations — it drew a lot of attention to our business and kind of our product.” In addition to promoting their respective businesses, Mertz pointed out that this collaboration involves many other moving parts beyond their businesses that helped make it happen. “From a marketing standpoint, it’s really good for all of us. Because we can promote that we have our own brew, but again, we’re doing it with somebody that has a great reputation, and that is local, and has great beers,” said Mertz. “Certainly, we’re proud of the one brewed for us, but then they have a whole lineup of wonderful stuff, so it’s a win for everybody, for the hotel, for the brewery, for all the raw material, farming, everybody involved — really, it kind of highlights everyone involved in the process.”
BEER & WINE
www.mountaintimes.com AUGUST 2026 • 13
INSIDE
Booneshine’s
beer-making process
BY SHANNON DEROSAS
E PHOTOS COURTESY OF CHETOLA RESORT
Mike Gaal, Sarah Fisher and Adam Binder, from Chetola Resort, toast with a sample of the new Swan Dive Pilsner at Lost Province Brewing Co.
PHOTOS COURTESY OF CHETOLA RESORT
Adam Binder, Sarah Fisher and Mike Gaal, from Chetola Resort, show off their designed can for Swan Dive Pilsner outside the Lost Province Brewing Co. Brewery and Taproom at Hardin Creek.
Ward echoed Mertz’s sentiments and felt grateful for the opportunity to partner with another local business to create a memorable product. She stated that Chetola did an amazing job of driving the force and promoting the beer; she also said that having an event like the Festival of Toast and Tastes was a wonderful way to introduce it to a variety of residents — both permanent and summer residents. “I’d say that from another business standpoint, this was a unique opportunity to collaborate with another wellknown business in the area and allows us to showcase the products that we’re very proud of,” said Ward. “Our brew team does an amazing job brewing a variety of styles. We’re an award-winning craft brewery, and this gave us an awesome opportunity to partner with another just really well-respected and operated business, and to come up with a product that’s truly special.”
very pint of beer begins the same way: with a handful of grain. But turning those simple ingredients into a finished product takes weeks of careful work, with precise temperatures and a little help from yeast. At Booneshine Brewing Company in Boone, Head of Sales & Production Nick Rowe walked through the brewing process, explaining how raw ingredients are transformed into the beers they serve to customers in their taproom. “It all starts with grain,” Rowe said. Most of the brewery’s recipes begin with malted barley, along with ingredients such as wheat, oats or rye. Before brewing, the grain passes through a mill that cracks each kernel without destroying the outer husk. The husk itself acts as a natural filter later on in the brewing process. The cracked grain is then mixed with hot water in a vessel called a mash tun. In years past, Booneshine brewers stirred these thick mixtures by hand for nearly 45 minutes, but the brewery is now installing an automated stirring system to make the physically demanding job easier. The goal during this stage is to reach an exact temperature that converts the grain’s starches to sugars. Those sugars are what later become alcohol during the fermentation process. Once the sugars are extracted, the liquid is separated from the grain and transferred to a kettle, which is boiled for about an hour. This is also when hops are added. Many beer drinkers associate hops with bitterness, but Rowe explained they play a much bigger role than that. Hops added during the boil create bitterness, while hops added later in fermentation contribute more flavor and aroma, producing
PHOTO BY SHANNON DEROSAS
A look inside the brewing room at Booneshine Brewing Company.
PHOTO COURTESY OF BOONESHINE
Booneshine’s Head of Sales & Production Nick Rowe.
notes that can be citrusy, tropical, floral, or even earthy. After boiling, the liquid, known as “wort,” is cooled to the proper temperature before adding yeast. “Brewers make wort, and yeast makes beer,” Rowe explained. Yeast consumes sugars in the wort, producing alcohol and carbon dioxide. Different yeast strains require different temperatures, so cooling the wort properly is essential to keeping the yeast healthy. Fermentation times vary depending on the style of beer. Most ales are ready in about two weeks, while lagers generally take four to six weeks and sometimes even longer. As fermentation finishes, the beer is chilled to allow the yeast to settle at the bottom of the tank. The brewery can collect and reuse the yeast in future batches before transferring the finished beer to another tank for carbonation and final conditioning. The final step is packaging. Some of Booneshine’s beer is filled into kegs for restaurants and bars, while the rest is canned on site using an automated canning line. Before each can is filled, the machine uses carbon dioxide to push out oxygen, sometimes multiple times, to preserve the beer’s freshness and flavor. The brewery produces about 3,000 barrels of beer each year, with production split about evenly between cans and kegs. Although the brewing process involves specialized equipment and scientific precision, Rowe says every batch follows a similar basic journey from being just grain and water to a finished beer. “It’s way more complicated than most people realize,” Rowe said. “But that’s what makes brewing so rewarding.” For more information on Booneshine Brewing Company, visit www.booneshine.beer/ or check them out in person at 465 Industrial Park Drive in Boone.
14 • AUGUST 2026 BEER & WINE
Have a sip
www.mountaintimes.com
and enjoy the wineries of the
HIGH COUNTRY T BY NATHAN HAM
owns around the High Country have become a hotbed for wine connoisseurs who want to enjoy a glass and take in the mountaintop scenery. Ashe County is home to a pair of wineries, the newest being the Old Barn Winery just outside of the West Jefferson town limits. The Old Barn Winery, which has been open since 2022, is one of the only places in the High Country where you can find grapevines and Christmas trees coexisting in the same fields. In addition to their tasty wine selections, the Old Barn Winery frequently hosts live music on Friday, Saturday, and Sunday, especially during the spring, summer, and fall. They also host a special Fourth of July celebration, fashion shows, painting lessons, cookie baking and much more. The Old Barn Winery offers a trolley service on weekends that will pick you up from the parking lot next to Ashe County Cheese in downtown West Jefferson and take you to the winery and back. Near the county line of Ashe and Alleghany counties, you will find Thistle Meadow Winery in the town of Laurel Springs. The winery, which is also easily reachable via the Blue Ridge Parkway, has been in operation for two decades. They offer winery tours and are open seven days a week during their peak operating season, which is April through October. They are open with limited hours in November, December, February, and March, and are typically closed in January. Thistle Meadow Winery has a calendar of events for wine tastings and live music throughout the year. Linville Falls Winery is another easily accessible place to stop off the Blue Ridge Parkway at mile marker 317. The winery opened in 2012 and has a full schedule of events, including live music, food trucks, and even special yoga events at the vineyard. The winery, located in Newland in Avery County,
PHOTO COURTESY THISTLE MEADOW WINERY
Thistle Meadow Winery, located in Laurel Springs, is widely considered to be the first commercial wine seller and producer in the High Country. Thistle Meadow Winery, which opened in 2001, hosts tours, tastings, and live music, and also ships its products to over 30 states.
PHOTO COURTESY LINVILLE FALLS WINERY
Linville Falls Winery features wine slushies like this during the warm summer months.
hosts tasting room hours from 12-6 p.m. daily and 11-6 p.m. on Saturdays. Banner Elk Winery is another in the area that has survived for over two decades, PHOTO COURTESY OLD BARN WINERY Live bands often fill the schedule on Fridays, Saturdays, and Sundays at the Old Barn Winery in West Jefferson. providing high-quality wines to their customers. The winery first opened its doors in 2005 and has produced several awardwinning wines. Banner Elk Winery was the LEARN MORE first winery to open in Avery County. They Banner Elk Winery and Villa - www.bannerelkwinery.com/ host tastings, weddings, private events, and Grandfather Vineyard and Winery - www.grandfathervineyard.com/ offer villas for those who would like to stay Linville Falls Winery - www.linvillefallswinery.com/ and enjoy a vacation at the winery. Also in Banner Elk, you will find Old Barn Winery - https://oldbarnwinery.com/ Grandfather Vineyard and Winery. They Mill Camp Wines & Ciders - www.millcampboone.com/ - SEE SIP ON PAGE 15
Thistle Meadow Winery - www.thistlemeadowwinery.com/
BEER & WINE
www.mountaintimes.com AUGUST 2026 • 15
FROM SIP ON PAGE 14 -
opened to the public in 2011 and offer winery tours, live music, special vendor events, food trucks, wine tastings, and much more. Grandfather Vineyard and Winery has cabana rentals for small or large groups to enjoy a good time together. Mill Camp Wines & Ciders just opened in 2025 on the outskirts of Boone. Their new facility includes a tasting room where you can try their handcrafted wines and ciders. In addition to the orchard and vineyards, Mill Camp harvests maple sap for syrup, birch bark for birch “beer,” hay, eggs and honey from its bees.
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The Old Barn Winery features a rotating selection of wines throughout the year.
FROM HOPPIN’ ON PAGE 6 -
p.m., and 12 p.m. - 11 p.m. during the Thursday - Saturday weekend block. They are also serving up brews and tapping local fun and flavor from 11 a.m. - 9 p.m. on Sundays. Lost Province Brewing’s Hardin Creek Tap Room and Brewhouse, located at 289 Daniel Boone Drive, offers a rotating selection of 10-12 handcrafted beers, including IPAs, lagers, and other seasonal rotations. Visit lostprovince.com/on-tap-brewery for their complete selection. Blowing Rock Brewing Company, located at 152 Sunset Drive in Blowing Rock, offers special seasonal brews featuring ingredients such as huckleberries, juniper berries, and peaches. BRB is known for its cozy rooms in a laidback microbrewery featuring a restaurant/ bar with terrace seating. Beech Mountain is more than a ski and snow town. However, seasonal activity drives operations at Beech Mountain Brewery, which is located at 1007 Beech Mountain Parkway. Click to beechmountainbrewingco. com for hours and more information. Sober minds prevail for friendly regaling Sipping and savoring delicate and intentionally selected hops across the region can’t go past the first round without a designated driver (a friendly game of corn hole with a loser-take-all, or the car keys can settle that friendly debate).
Craft beer lovers, who don’t mind a little day-tripping between early-evening events, can continue the revelry in West Jefferson through U.S. 421 to Deep Gap before offramping to U.S. 221 into Ashe County’s business district. New River Brewing Alehouse, located at 108 S. Third Ave. in West Jefferson, replenishes thirsts and cravings for stimulating conversation with a rotating draft list of lagers, ales, and stouts brewed onsite. NRB also self-franchises a satellite taproom and brewery at 833 U.S. 221 Business in West Jefferson, where patrons can enjoy signature brewhouse beers, wings, and burgers. Doggos are welcome, but, like your rambunctious friends, they are strongly suggested to be on leashes. The New River Alehouse is open Tuesday through Thursday from 11:30 a.m. to 8:30 p.m. On Fridays and Saturdays, the restaurant extends its hours, welcoming guests from 11:00 a.m. to 9:30 p.m. On Sundays, the New River Alehouse is open from 11 a.m. to 7:30 p.m. Visit newriverbrewing.beer for more information. Boondocks Brew Haus, located at 302 S. Jefferson Ave., offers a diverse, rotating selection of house-crafted beers ranging from light lagers to dark stouts. Click to boondocksbrewhaus.com/drink-menu for more information.
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