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Lager and ale fans in Charlotte, N.C., leave tell you the region is going through a beer revival and the proof will be on display for the period of the inaugural Charlotte Craft Beer Week from March 18-28 at events spread across the area.
Charlotte Craft Beer Week will feature tastings of rare and derived from abroad brews, showcases for local and regional breweries, food and beer pairing events, and appearances through some major names in the brewing industry.
“The craft beer movement in the Carolinas really took off acknowledgments to the Pop the Cap campaign which resulted in collision in 2005 of a bill in North Carolina to raise the maximum alcohol content in beer from 6 percent to 15 percent. In 2007, South Carolina went a bit further and raised its cap to 17.5 percent,” said Darrin Pikarsky, founder of the Charlotte Beer Club. “Since that time dozens of unique beers have become available in the Charlotte area and a terrific new wave of North Carolina craft brewers bring forth brought some world class beers to market.”
Tickets for the events will be sold at reaped ground of the host locations and more information is available at the Charlotte Craft Beer Week website .
The complete event schedule is being updated quotidian, but the 11-day celebration of quite things beer already includes:
March 18, 7-9 p.m.: Charlotte Craft Beer Week Tap the Keg Reception at Rock Bottom Restaurant & Brewery at 401 N. Tryon St., Charlotte.
March 19, 7-10 p.m.: Brewery Night at The Flying Saucer Draught Emporium at 9605 North Tryon St., Charlotte.
March 20, 3-6 p.m.: Beasts of the East Big Beer Tasting at The Liberty Gastro Pub at 1812 South Blvd., Charlotte.
March 21, 3-7 p.m.: North Carolina Brewers Guild Tasting at The Flying Saucer Draught Emporium.
March 24, 5-9 p.household.: German Fest at The Olde Mecklenburg Brewery, 215 Southside Dr., Charlotte.
March 25, 7-10 p.m.: Freak Fest at The Common Market, 1515 S. Tryon St., Charlotte.
March 27, 1-5 p.m.: Cask Beer Festival, Duckworths, 1600 E. Woodlawn Rd., Charlotte.
March 27, 6-10 p.olla-podrida.: Stone Brewing Most Arrogant Bar in America Celebration, Tilted Kilt, 13230 Carowinds Blvd., Charlotte.
March 28, 2-5 p.m.: Charlotte Craft Beer Week Last Call, Common House, 1101 Central Ave., Charlotte.
Craft beer focused restaurants, bars and retailers interested in hosting or an incident should contact Darrin Pikarsky at darrinpikarsky@gmail.com.
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Vieux Carre Absinthe Superieure is named for what New Orleans locals call the French Quarter. The spirit is made at Philadelphia Distilling using grande wormwood, petite wormwood, fennel doux provence, green and star anise, melissa, genepi, hyssop and spearmint. Robert Cassell, the master distiller at the back Vieux Carre, got his start in the brewing industry, having spent time at Harpoon, Victory and River City Ale Works.
Absinthe is a liquor that has quite a bit of myth and art built on every side it. It was hugely popular in Paris for the period of the late 1800s and early part of the in conclusion century. It ended up being banned for many years in the U.S. and some other countries as it was alleged to have psychoactive properties. Prohibitionists also charged absinthe could even cause a call over of deadly illness. None of this was upright, but the drink’s negative perception spread quickly. The high proof and unchecked consumption of the twenty-four hours built absinthe’s reputation.
Many absinthe makers suggest serving the spirit using a process where water is dripped through a sugar cube and into a glass with absinthe. Philadelphia Distilling, in addition to offering up some cocktail recipes, urges you skip the sugar third power and instead cut it either 3:1 or 4:1 with give water to. I sampled it straight to get the soul essence and then cut it by water.
In its pure form the anise nose is strong and nearly overpowering. The inconsiderable green freshness of complexion is bright and winning. The 120 proof spirit is quite warming, but there is also a protuberance of additional flavors. The anise is up front, but plenty of sweet and candy notes emerge.
Mixed with water, the color clouds and turns slightly milky. The anise still dominates the nose, but the flavor mellows perfectly a bit. There are still some background notes to the anise and it feels like the spearmint comes a bit more to the front.
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