Highland Brewing Company Comes to Washington: The Official Launch Party
Tuesday, March 5th at 6PM (ChurchKey)
Highland Brewing Company Comes to Washington: The Official Launch Party w/ a Bevy of Drafts + Meet Founder Oscar Wong!
Asheville, North Carolina has become of the nation’s most beloved bastions of craft beer, and we excited to announce that this coming Tuesday March 5th 2013, we will be unleashing the amazing brews of Highland Brewing Company, one of the elder statesmen of NC Craft Beer!
Highland has been busy producing outstanding brews, growing production, and taking care of their home region since 1994...lucky for the denizens of DC, they now have some delicious craft beer for our fair city. On Tuesday, Oscar Wong--founder of Highland Brewing--and his team will be on hand to launch their ales in the nation’s capital...and do we ever have a fantastic lineup. 11 different Highland drafts will be flowing, including some of the rarer and innovative brews to recently come out of the brewery, like Woodford Reserve Barrel-Aged Oatmeal Porter, Bradley Creek Brown Ale, Lesser Wesser Mild Ale, World Planet Pale and Aileron Belgian IPA! Their year-round brews and seasonals,including the recently crafted Devil’s Britches Red IPA, will fill out the spread!
The Full Highland Brewing Company Launch Draft List:
Woodford Reserve Barrel-Aged Oatmeal Porter Devil’s Britches Red IPA
World Planet Pale Ale
Aileron Ale Belgian IPA
Lesser Wesser Mild Ale
Bradley Creek Brown IPA
St. Terese Pale Ale
Black Mocha Stout
More on Highland Brewing Company from the Brewery itself!:
Brewing Company rolled out its first beer kegs in December 1994. Built almost
entirely of retrofitted dairy equipment, our original brewery in downtown
Asheville could produce up to 6,500 barrels of beer per year. At the new
location we now have capacity to brew over 30,000 barrels annually with room to
grow. Until 1998, our beer was available only in kegs and hand-filled 22-oz.
bottles. (We still fill our liter bottles by hand today.) That year, we added a
four-head bottling machine which enabled us to start packaging in 12-oz.
bottles. In 2002, a used Krones bottling line was installed, capable of filling
7,200 12-oz. bottles per hour. Although we brewed twice daily, four days per
week, the demand for our beer continued to exceed the supply.
evaluating short-term options for increasing production, we opted temporarily to
brew and bottle some of our beer using the facilities of Wild Goose Brewery in
Frederick, Maryland. Our long-term goal was to once again brew all our beer
locally, and in October 2006, we were thrilled to begin operations in our
larger, more efficient brewery in east Asheville. Here, we brew twice daily,
four days per week in a Santa Rosa 50-barrel brew system. We bottle at least
twice a week, packing 2,000 cases or more. Our filler is a 1976 model, 28-head,
long-stem, Krones Schlippe. In our larger brewery, we have room for much more
equipment on the bottling line. Now that the line can keep up with the filler,
we can fill about 360 cases an hour.
wasn’t until October 2010 when Highland opened its Tasting Room for people to
drop in, sample tasty brews, and hang out with our staff. The Tasting Room is
open to the public Thursday-Saturday, 4-8pm, offering food & live music
6-8pm Fridays and Saturdays. Next to the Tasting Room, we installed our
brewers’ favorite toy - the 3-barrel pilot system. Here, they get to try out
new recipes for fun or for future large scale brews. Thunderstruck Coffee
Porter was born in the pilot system room and was so loved, we had to let it
graduate to a seasonal! We may have one or several pilot brews on tap. They’re
always changing and it’s always fun to try beer only available for a short time
and only at Highland.
Summer 2011, we built an outdoor stage in the field adjacent to the brewery. In
2012, we are building a bigger stage, added an outdoor bar (in a repurposed
shipping container, to match our offices), and improved our deck with a stone
wall, landscaping and hop vines!
are still growing. Investments in new equipment for brewing, improvements in
quality assurance, more kegs, reducing waste and energy use, and the tasting
room are on a long Wish List. We’ll keep working at it!
ContactGreg Engert [email protected]
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