The Lexington Avenue Brewery, lovingly called The LAB by us locals, is an institution here in Asheville and one of our favorite places in the city to relax with some Troy and Sons cocktails.
(Above) Benny Greene, The LAB General Manager with his bottle of Troy and Sons Moonshine
The LAB is best known for creating a stellar line-up of unfiltered, naturally carbonated, and additive free beers in their in-house brewery headed by Master Brewer Ben Peirson. But the LAB is far from your average brewhouse—it is also home to some of the best live music to be found in the city Tuesdays-Sundays including recent stops by Dare Dukes, Drunken Prayer, and Across Tundra. Their stellar food menu, created by Chef Roy, takes a New American twist on unique pub inspired classics such as the malted onion hoops, stout braised pork shanks and a Korean Rueben made from corned pork, house made kim chee and duck rillettes. Better yet, every recipe comes handmade from a bounty of local North Carolina ingredients.
Things have been growing quickly for this local legend with its expansion across the city block. The soon-to-open LAB Annex will feature a larger taproom, beer production facility, condos and stores. The new taproom at 37 N. Lexington will feature their award-winning beers and some yet to be announced offerings. The tasting room will host long tables to create a communal atmosphere, a pub-fare menu and a small stage for local singer-songwriters. Without a doubt, I am looking forward to its opening later this year and spending more evenings with friends over their craft beer. excellent food, and wonderful Troy & Sons cocktails.
(Source: facebook.com)
Happy St. Patrick’s Day!! Here are a couple ways to shine and be green with Troy and Sons this weekend! Come by the distillery for tours tonight! We will be handing out these recipes!
Green Apple Dublin with T&S Moonshine
Ingredients:
2 oz. Troy & Sons Moonshine
1 oz. Sour Apple Schnapps
2 oz. White Cranberry Juice
Garnish with Green Apple Slice
Add Troy & Sons Moonshine, Sour Apple Schnapps and White Cranberry Juice to a mixing glass. Add Ice, stir to chill, strain and garnish with green apple slice.
Irish Blonde
Ingredients:
2 oz. Troy & Sons Moonshine or Blonde Whiskey
¾ oz. Orange Curacoa
¼ oz. FIno Sherry
Dash of Orange Bitters
Garnish with Orange Peel
Add Troy & Sons Moonshine with Orange Curacoa and FIno Sherry to a mixing glass. Add a dash of bitters and fill with ice. Stir to chill, stain and garnish with orange peel.
Asheville is a great hub for music! We have been so lucky to meet some of these talented guys (In fact, some of our staff are some of them!) when they come to town and visit the distillery. There may be no better moments in life than those spent with great company, music and drinks! Cheers to all the musicians! You bring smiles to us music-lovers everyday! And next time you music aficionados are in town, you must make a night at The Orange Peel.
Black Joe Lewis and the Honey Bears with Nathan from Flogging Molly! They came by the distillery and enjoyed their Troy & Sons Moonshine while in studio recording!
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The Devil Makes Three loving some Moonshine when they came through Asheville!
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Source: http://www.flickr.com/photos/troyandsons/6944543449/
I had the great pleasure of meeting the founders of Natty Greene’s Brewing Company, Kanye Fischer and Christ Luster, this week along with Bob High. These UNC graduates took their expertise to the restaurant business in the mid-90s. In 2004, the pair realized their dream of opening a brewpub. Natty Greene’s Pub & Brewing Co. was born in the city of Greensboro within a renovated c.1895 three-story building on the corner of Elm and McGee Streets in what was once known as Hamburger Square. Their beers became so well demanded by locals for its expert craftsmanship and superior quality.
Source: http://www.nattygreenes.com/content/taste-south
Once they began to manufacture for distribution, it was soon evident that they could not keep up up with demand. In late-2010, to keep up with growing demand and prep for taking the beers statewide, the production facility/bottling plant underwent a transformation taking capacity from 6,000 barrels (1 barrel = 31 gallons) to more than 20,000 barrels. At there two locations in Greensboro, they offer 12 amazing craft beers on tap including 5 year round offerings: Guilford Golden Ale, Buckshot Amber Ale, Southern Pale Ale, Old Town Brown and Wildflower Witbier. And coming soon, they will be adding Troy and Sons Moonshine to their offerings!!
Again, North Carolina is establishing itself as a premier destination for food lovers and chefs alike! Eight chefs and mixologists from the state are prepared to go head-to-head with some of the biggest names in the culinary world! Big congratulations to all of you and especially Asheville’s own rising star, Katie Button of Cúrate! Previous North Carolina winners include Ben and Karen Barker of Magnolia Grill and Andrea Reusing of our friends at Lantern in Chapel Hill! Below is the full list of semifinalists below from Newsobserver.
The semifinalists include:
- For Outstanding Wine and Spirits Professional: Sean Lilly Wilson of Fullsteam Brewery in Durham and Eric Solomon of Eric Solomon Selections European Cellars in Charlotte.
- For Rising Star Chef: Katie Button of in Asheville.
- For Best Chef Southeast: Ashley Christensen of Poole’s in Raleigh, John Fleer of Canyon Kitchen at Lonesome Valley in Cashiers, Vivian Howard of Chef & the Farmer in Kinston, Scott Howell of Nana’s in Durham, and Aaron Vandemark of Panciuto in Hillsborough.
- For Outstanding Restaurant: Magnolia Grill in Durham.
Congratulations again!! Hope we have the chance to cheers them at the Distillery with a Heirloom Moonshine Cocktail!
Source: http://www.newsobserver.com/2012/02/22/1874371/nc-chefs-named-as-award-finalists.html
