Carolina Brewsfest and Half Marathon


I was up bright and early on the morning of May 2 preparing myself mentally for the task of completing a half marathon followed by Carolina Brewsfest, a six-hour beer fest.  Crazy, right!!?? but it was a beautiful spring day, so I made good use of it.

Let me first say that my half marathon performance was NOT pretty to say the least.  I had no idea that High Point, NC was actually ON a mountain!  I have never in my life completed such a hilly course!  This was my 4th half marathon, so I have learned a few things in my treks thus far, but I was not at all prepared for this one.  Months of bronchitis kept me from training AT ALL…literally 6 miles of running done in the six months prior to this half marathon.  I was determined to finish this race!  After all, I DID have on my Beer Vixen tank!  Thank goodness I had my bestie, Jones, with me to pull me through.

IMG_1475IMG_1474Yes…in all of our post-race glory, the Beer Vixens (AKA Casino Vixens) crossed the finish line before being picked up by the cart of shame (this is a golf cart/car/any vehicle that rides at the back of the race to pick up those who will not finish before designated cut off time).  NEVER….I’d die. After our exciting race, it was time to move on to better things….BEER!!  Home for a quick shower and back to the beer fest we went!

IMG_1460Beer fest day was also Kentucky Derby day, so we had to pay homage with our fun hats.  We arrive to the beer fest around 1, fashionably about an hour late.  To my dismay, some breweries and/or tables were already packed up or out of beer!  Really!!??

The selection of food trucks at the event was AMAZING!! I tried the Korean tacos from Bulkogi Truck.  DELICIOUS amazingness and it was quick, which was a bonus after I just trekked 13.1 miles.  Some of the food trucks had food wait times of half an hour or more.  I got mine right away.  I grabbed a table in the VIP area and dove into my amazing tacos, wholeheartedly hoping no one would shoo me away from the tables since I was not a VIP.  I then took my tiny 2 ounce

I was able to try several new brews that made me very happy. Participating breweries included: Gibb’s Hundred, Bombshell Beer Company, Hi-Wire Brewing, Olde Mecklenburg Brewery, Steel String Craft Brewery, Liberty Brewery, D9 Brewing Company, The Unknown Brewing Company, Fortnight Brewing Company, Frog Level Brewing Company, The Duck-Rabbit Craft Brewery, Pig Pounder Brewery, BruePrint Brewing Company, Flat Top Brewing Company, Carolina Brewing, and Dirtbag Ales.

A few favorites of the day:

Bombshell Brewing Company Lemongrass Pale Ale -These ladies are awesome!! Bombshell was founded and is run by 3 lovely ladies in Holly Springs, NC. I found myself back in this line many times throughout the day.

Fortnight ESB-  Head Brewer,  Derek Garman, was kind enough (even amongst all the crowds) to talk to me a bit about the brewery and the beers.  I am looking forward to my first visit to Fortnight as well!

Frog Level Cinco Ranas Picante- Yes, I know I just talked about this beer in my last Asheville post, but I love it!  It’s spicy and as you all know, I like it HOT!  I was glad to see this beer again because I had already consumed my growler at home and thought I had seen the last of this one until my next trek West.

At the conclusion of the festival, we discovered a statue of jazz legend John Coltrane right by the parking area, so we couldn’t resist a picture with him!

IMG_1461All in all, a decent festival, great venue, great beer, and lots of fun.  The band, Disco Lemonade, was AMAZING and kept us dancing all day long.

And just when you think you’ve reached your fill of fun for the day….you spot this guy!!!  Had to snap a picture with this scary beast.  A great ending to a most FABULOUS day!

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Geeks n Taps Epic Hook-Up….Beer + Chocolate

On Monday, May 11, Geeks n Taps hosted another exciting sciencey-beer event called Epic Hookups, where 6 Foothills Brewing beers were paired with various chocolates from Black Mountain Chocolate and Twenty Degrees Chocolates. As we tasted the pairings, the “geeks” traveled from table to table entertaining and wowing participants with chocolate-related science experiments.


The ultimate goal of the beer and chocolate pairings was to find a beer that complimented the chocolate or vice versa. Both beer and chocolate strive to balance sweetness and bitterness.  The bitterness in beer comes from the hops, while the bitterness of the chocolate comes from the cacao.  The challenge in pairing is to find the proper balance between sweetness and bitterness while finding flavor profiles that work in harmony. It is important to understand and recognize the flavors of both partners, the chocolate (or any other food) and the beer before just throwing two things together on a whim.

Prior to the tasting, a small group (including Foothill’s pub brewer, David Gonzalez, Geeks n Taps founder, Pat Phelps, Brent Peters, chocolate maker for Black Mountain Chocolates, Nikki Miller-Ka of Nik Snacks, and yours truly, the Barrel Aged Babe) tasted a variety of Foothills brews in an effort to select the best pairings for the event. This meeting of the minds produced a great list of beer and chocolate pairings for Monday’s event.

How to Taste

Yes, there is a method to the madness.  It’s not a simple as piling a bunch of chocolate candies in your mouth and washing it down with a cold brew.  There is actually a technique that will help you appreciate both flavors independently, as well as together. If you’re not handed a magical pairing pre-selected for your tasting pleasure, here are a few steps that will help!

1. Taste the beer.  REALLY taste the beer.  Appreciate and take note of the flavors you taste.  SMELL the beer–no, sniffing your glass is not reserved only for the wine-o’s. Take notice of how the beer feels in your mouth, how it starts, how it finishes, and what flavors may only be noticeable at mid-palate. Begin to recognize characteristics, such as hoppiness (bitterness), alcohol content, and amount of carbonation.  The ability to recognize and appreciate these factors will come with time and practice.  It will also come with an increased mindfulness of these characteristics.

2. Taste the chocolate.  Notice how it feels in your mouth.  Does it coat your whole mouth?  Does it feel dry? Let it melt slightly on your tongue and allow the flavors to gently cover your tongue. Determine what flavors are present in the chocolate–which can be either sweet, bitter, or include other flavors (such as salt, fruit, coffee.)

3. Discuss. If you’re tasting with friends, share your thoughts.  Someone might mention a flavor they noticed that you did not.  In that case, sample again and see if you can also pick this flavor up. Tasting should be a fun experience, so share your thoughts and observations with friends!

4. Use what you’ve learned and ENJOY!! Now that you have an idea of how the beer and chocolate taste independently and you’ve talked with friends and perhaps recognized new characteristics, it is time to taste.  First, try taking a sip of beer, then placing a small piece of chocolate in your mouth.  Notice how the flavors either compliment one another, or possibly repel one another.  Believe me…if you’ve found flavors that clash, you’ll know it!  After taking mental note of this sequence of flavors, try the reverse.  Place a small piece of chocolate in your mouth and slightly chew, then pour beer over it.  The flavors will surprisingly be a little different.  The fats in the chocolate change your mouth slightly by coating it, so you may notice the flavor pairing tastes slightly different.


Pairing 1:  Twenty Degrees OMG! + People’s Porter

Twenty Degrees OMG!, a caramel truffle topped with sea salt, was paired with Foothills People’s Porter.  Porters generally have a malty, chocolate flavor with notes of caramel and an ever-so-slight herbal bitterness.  The caramel and chocolate paired nicely with the porter, however the sea salt atop the truffle was very overpowering.  At times, I felt like I had a mouth full of salt (but keep in mind, I am not a salt lover). This pairing did not work for my palate.

Pairing 2:  Twenty Degrees Basil Orange + Hoppyum–MY FAVORITE!!

Twenty Degrees Basil Orange, a truffle with an oozy orange-basil fondant inside and topped with a small piece of candied orange peel, was paired with Foothills’ unofficial flagship beer, Hoppyum. The creaminess of the chocolate provided a nice balance to the citrusy Simcoe hop of the Hoppyum. This pairing is truly a match made in heaven!!

Fun facts about Hoppyum:

  • Hops include a blend of Cascade, Centennial, and Columbus; with a dry-hopped finish of Simcoe hops.
  • Hoppyum’s name was originally Kind IPA, however there was a dispute regarding the name, as kind is the name of an illicit bud, so….Foothills changed the name to Hopium
  • But alas, Hopium was also not an appropriate name, as the word “opium” is included in the word and lest we not mislead the public!
  • And finally, Foothills decided on the new spelling of Hoppyum.  A great name for a great beer that is both Hoppy and YUM!!

Pairing 3:  Black Mountain Milk Chocolate + Foothills Doppelbock

The Black Mountain Milk Chocolate, which is made from goat milk and 70% Cacao Dominican chocolate, was paired with Foothills seasonal Doppelbock, part of their High Gravity Lager series. At a hefty 8%, the Doppelbock was an excellent match for the creamy and slightly bitter milk chocolate.  The creamy, mouthcoating taste of the milk chocolate paved the way for the malty Doppelbock.  This pairing was a very close second for my favorite!

Pairing 4:  Black Mountain Milk Chocolate + Foothills Strawberry Blonde Ale

The Black Mountain Milk Chocolate, which is made from goat milk and 70% Cacao Dominican chocolate, was paired with Foothills Strawberry Blonde Ale, a crisp cream ale with pureed strawberry added.  Milk chocolate and strawberries…a match made in heaven, right!!??  OR NOT!  This pairing was selected to demonstrate the cacophony of flavors that can exist when things seem like they might go together, or the pairing is not well thought out. If you would like to taste an example of what NOT to do, go for it.  Your taste buds will not be happy!

Pairing 5:  Black Mountain Dark Chocolate + Foothills Maibock

Black Mountain’s Dark Chocolate, made from 70% cacao, was paired with Foothills Maibock. Maibock is Foothills’ spring seasonal brew and has floral, lemony notes with toasted-bread maltiness to balance the flavors. Another excellent complimentary pairing!

Pairing 5:  Black Mountain Dark Chocolate with Sea Salt + Foothills Hoppy Medium

Black Mountain’s Dark Chocolate with Sea Salt, made from 70% cacao, was paired with Foothills Hoppy Medium.  The sea salt in the chocolate was subtle, so it did not overpower the chocolate or the pairing. Hoppy Medium, another seasonal brew from Foothills, is an Imperial Brown Ale which is exactly as it sounds–a hoppy medium between an IPA and brown ale.  This unique beer paired alongside the dark chocolate with sea salt created a harmonious blend of malty and bitter goodness.

M&M Science Experiment:  What happens when you place an M&M of each color in a Petri dish and cover with water?


One M&M of each color was added to a Petri dish of water and our table made predictions as to what would happen.  Hypotheses included:  colors will all mix together, the color will stay on M&M, and the M&Ms will melt.

After about a minute…the colors began to migrate to each side of the M&M.

6After about 4 minutes, the colors formed their own barriers to one another.  The sugar (AKA color) from the M&Ms dissociated from their chocolaty centers.  The osmotic pressure exerted from each sugar (color) met the pressure from its neighboring sugar (color) until the osmotic pressure equalized.  Once the pressure equalized, the colors no longer needed to move in order to reach equilibrium.

7And just for fun, we also tossed a few M&Ms into a cup of water where they were completely submerged.  After about 15 minutes…

1The M floated to the top of the water.  This is due to the composition of the M itself. It is made of cocoa butter, which caused it to float to the top based on the relative densities of the water and fat.

Chocolate Nucleation Experiment:

In order to learn more about the make-up of chocolate, we dropped a few chocolate squares into a glass of beer.

3As the squares settled into the beer, bubbles began to form on the exterior of the squares.  The bubbles that escaped from the chocolate were gas bubbles trapped in the chocolate.  The bubbles continued to grow larger until eventually all the gas was released and the chocolate square floated to the top.  The dark chocolate squares took longer to float because dark chocolate is more dense than the milk chocolate.

2Which chocolate will melt first–white, milk, or dark chocolate?

In order to determine which chocolate would melt first, we placed one piece of each chocolate atop a heating pad.

8The table predicted that the white chocolate would melt first because white chocolate is not chocolate at all (MYTH debunked below); however the milk chocolate melted first. The faster melting point was based on the makeup of the milk chocolate and amount of fat contained in milk chocolate.

FACT:  White chocolate DOES exist!  I was lucky enough to share a table with Black Mountain Chocolate’s Chocolatier, Megan Peters.  She is an amazingly talented and knowledgeable pastry-chef-turned-chocolatier and daughter of chocolate maker, Brent Peters.  Megan informed the table that white chocolate really DOES exist, however it is extremely rare to find real white chocolate.  The hunt is now on!  Challenge accepted!

9Megan LOVES her Cacao Beans!

Other Fun Chocolate Tidbits

Brent Peters, chocolate maker for Black Mountain Chocolates, gave us a Cliffs-notes version of the process of chocolate making as we tasted.  I learned several new facts about chocolate and the cacao seed.  When first harvested, the cacao seed actually tastes more like an olive than chocolate.


Long ago, Cacao seeds were very valuable assets and were actually used as a form of currency. Then…..Brent laid it on us….CHOCOLATE AND BEER ARE COUSINS!! He explained this familial connection by explaining the process of beer making alongside the process of chocolate making.  There were several parallels in the two processes.  Yeast is used in the processing of both chocolate and beer.  Yeast creates the heat necessary for fermentation.  The fermentation process of chocolate turns the olive flavor of the cacao to the chocolate flavor we know and love.

If this sounds like fun to you, come out to the next Geeks n Taps event!

Beer + Science = FUN!!

The Marriage of Food and Beer

Do you consider which beer to drink with an everyday dinner? If not, you could be missing out on the ULTIMATE palate pleaser!  With the growth of the craft beer market and the farm to table movement, there are more options than ever to combine the intricate flavor profiles of craft brews with amazing menus featuring local produce and fresh herbs.  Pairing beer with food is much like pairing wine and food.  It is important to consider the flavor profiles of both the food and the beer–factors such as spice, fruit, and weight are important when thinking about the meal and the accompanying beverage.  You brew of choice should compliment, not overpower, the meal.

I paired a bourbon glazed meatloaf with a Bourbon Barrel Aged Quad with cherries a few months ago.  This was an amazing combination!  See more about this pairing on my National Spicy Food Day post.

photoI always try to keep a good variety of beer in my beer collection, and I appreciate all beer styles.  This makes it easy for me to consider a recipe, consider beer styles, and choose a perfect pairing.

Mongolian Chicken + Left Hand Brewing Good JuJu Ginger Spice Ale

I was in the mood for Chinese, so I pulled out a recipe from my GIGANTIC binder-o-recipes and selected a Mongolian Chicken recipe for dinner.  I am a big fan of Mongolian beef, so I decided to give the chicken a whirl.  The recipe was super easy, which is always a plus!  It also gave me a chance to grab some ginger and green onions from the local farmers market.  I was planning to use both of these to propagate my own ginger root plant and green onion supply at home.  I will keep you posted on my ginger growing as it progresses. I chose Good Juju to pair with this dish because they both contain ginger.  Ginger can be a powerful spice at times and overpower both a beer or a meal, but in this case, the amount of ginger in both was well-balanced.


The dish did turn out a little salty, so in the future, I will use low-sodium soy instead of regular sodium.  If you like salt, use the regular soy, however be aware that it may overpower your dish.  The Good Juju was a great balance, with a slight malt and fresh, subtle hops–definitely a great spring beer!


Left Hand Brewing also just released Great JuJu, which is… guessed it!  An Imperial Ginger.  This beer boasts an ABV of 7.2% and is equally well-balanced as its younger sibling, Good JuJu. Great JuJu is a little heavier in body, so take this into consideration when enjoying it with a meal. I paired this beer with Orange Balsamic Grilled Chicken Thighs and some spring veggies from the Jamestown Farmers Market.  Using dark meat chicken was a great idea with this beer, as it was able to hold up to the slightly heavier body of this Imperial.  The spice of the orange balsamic glaze (influenced by the addition of crushed red pepper) was a perfect compliment for the spicy ginger in the Great JuJu.  Another great match!


Epic Hookups with Geeks-n-Taps

Monday,May 11,  I will be attending Geeks-n-Taps Epic Hookup event at Foothills Brewery. The event will feature 6 beer and chocolate pairings, along with several cool science experiments involving chocolate and beer. If you haven’t gotten your ticket yet, click HERE and use code YUM to get $7 off.  This is an event you won’t want to miss!!  I was fortunate enough to be invited to be a part of the inner circle of geeks and geniuses who created these pairings.  I’m pretty proud of our pairings.  You’ll never look at chocolate and beer the same!


Moo and Brew Fest…What More Could a Beer-Drinking Carnivore Want??


Creative Loafing’s First Moo and Brew Fest was on April 11 at NC Music Factory in Charlotte, NC. The event featured a VIP tasting from 12-2 and a General Tasting from 2-6 where attendees could sample unlimited tastes of beer from over 20 breweries and bottle shops and purchase slider samples, which ranged in price from $2-$3.  Restaurants competed for the coveted title of Creative Loafing Best Burger Charlotte.  Attendees were given a ticket to vote for their favorite burger.  Each representative restaurant prepared two of their best burgers for a mass of hungry attendees.  The burgers selection included many creative concoctions, including burgers made with bison, livermush, pulled pork, and brisket.

At the end of the day, my vote went to Bang Bang Burgers and hubby voted for Heist Brewery–we wanted to give our favorite two burgers a shot at the win.  Heist Brewery served their Burger Burger Burger slider, a meaty treat comprised of brisket, porterhouse tail, and chuck, topped with jalapeno bacon jam, herbed goat cheese, roasted tomatoes and pork belly brioche.  Hungry yet??  If so, get your taste buds ready for Bang Bang’s burger– a juicy  pimento cheese burger served with a DELICIOUS side of sweet potato chips topped with a magical maple drizzle. At the end of the day, Bang Bang Burgers was the champion.

The selection of beer was adequate and there was enough beer to last through the entire event. I was excited to try a few new breweries I had not yet sampled, such as Sugar Creek Brewery, The Barking Duck Brewing Company, and Sycamore Brewing. There were several bottle shops that had tents, where they poured a variety of beers ranging from Foothills Sexual Chocolate to Bell’s HopSlam.  One of the friendliest bottle shop vendors was Robert Burrage of Lil’ Robert’s Place in Concord. I had to snap a pic with him!  Notice behind us, he has his own sticker made in his likeness.  What a great guy!


Just before I left for the day, I found a new, fun line of wine spritzers from Barefoot called Refresh.  These semi-bubbly beverages are available in several flavors and are perfect for an afternoon relaxing on the porch.

All in all, the Moo and Brew Fest was a fun event with lots of great vendors and beer.  I did find the tickets a bit pricey at $50 each, especially when the sliders had to be purchased separately.

January 16–National Spicy Food Day!

Ginger Chili Scallops and Allegash
Ginger Chili Scallops and Allegash

January 16th was National Spicy Food Day, so in honor of such holiday, I wanted to share a food and beer tasting I created for dinner that evening. I paired Ginger Chile Scallops, green peas, and butter-pepper crusted baked potato with Allegash White Ale.

Allegash White is a witbier brewed in Portland, Maine.  Similar in style to a Belgian wheat, this unfiltered beer blends flavors of wheat and spice to create a lovely accompaniment to the spicy ginger scallops.  The wheat is subtle enough to allow the spice of the meal to shine while still holding up in complexity and body to this sweet and spicy meal.


Mystery Brewing: Release of Alexandre

On January 10, 2015, Mystery Brewing released the 3rd in their Literary Greats Series. Each quarter, Mystery releases a new Literary Greats installment.  The other installments of the Literary Greats series include Sophocles and Admiration.  On my visit, I was fortunate enough to have a tour given by the Founder and CEO of Mystery, Erik Lars Myers (check out his book, North Carolina Craft Beer and Breweries).  As an added bonus, the business partner and chemist, Andrew Turner for the brewery was also on the tour.

The newest release, Alexandre, was exceedingly pleasant on the palate.  Alexandre is a 100% Brett Saison with lime leaves and sage. Boasting a hefty 8% ABV, this is one of Mystery’s highest alcohol beers.  It is an excellent drink now, but I’m holding on to a bottle or two for a bit to enjoy later!

photo 4 photo 3 photo 2 photo 1

Mystery Brewing presents a unique concept.  It is a rustic-style brewery that was started in 2010 as a result of a highly successful Kickstarter campaign.  The brewery concept was so well-received, the Kickstarter campaign raised $44,000 to start the brewery. Mystery is a seasonal-only brewery brewing all unfiltered beers.  They have no flagship beers, however they offer a variety of seasonally-appropriate beers which can be enjoyed each year during their given season. If you’re looking for a light, refreshing summery pilsner, Mystery is not the place to go; however if you are looking for excellent seasonal beers carefully planned to mirror the beer styles of the season, Mystery is your brewery!

MB menu

Brewery Tour

While on the tour, I was able to enjoy several of the beers, which made for an even more delightful tour.  Erik was very knowledgeable about the ingredients used to brew their beer, the process of moving the brews during each stage of production, and the equipment.  It was very interesting (but at times a little too over my head in the science department) to hear about the process of creating the yeasts used in the beer.  In fact, Erik has created his own proprietary strain of yeast that was once in a bottle of Dupont Saison de Miel.  This proprietary strain went through many batches and several mutations before Erik perfected his yeast.

Of the beers available at the brewery, listed above, my favorites were Six Impossible Things and Alexandre.

The Public House

The Public House, located just around the corner from the brewery, offers a wider selection of Mystery’s beers.  They also offer small plates, including olives, jerky, and cheese and meat plates. Hillsborough BBQ is located a few doors down from the Public House if you’re in the mood for a little more substantial accompaniment to your beers.  Hillsborough BBQ and the Public House have a “symbiotic” relationship, so patrons of the Public House can order BBQ and it will be delivered to the Public House.  The small plates and BBQ looked great, however I was so full from all the tasting, I was unable to try any food this visit.

I was, however, able to try all of the beer selections offered at the Public House.  They have 1 cask in the Public House, and beers are rotated periodically into the cask. I sampled all 10 beers available at the Public House.  Find information on some notable brews below:

Memorial Day 2012 Wild Saison- One of my favorites!  Aged in 2 barrels with 2 yeasts.  This beer was a collaboration between Mystery and Haw River Farmhouse Ales. It had an effervescent mouthfeel with a sweet and tart flavor.  I proclaimed this beer “Sweet-Tart Champange.”

Fantine had a very nice balance of hops

Thornfield’s End- notes of smoked meat with a sweet taste mid-palate.  It was very enjoyable.

The White Queen Bids Farewell- a nice blend of coffee and caramel, but it had a somewhat watery mouthfeel. Perhaps a little more time in the bourbon barrel would have made this one even more pleasing.

MB Flight Mystery Menu