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J)J SPOOKY, Entertainment 4 UNC ASHEVILLE IN COLORADO, Sports 9 STRESSED OVER EXAMS, Opinion 10 Blue Banner Volume 46, Issue 9 Scning the Universitv’ of North ('arolina at Ashc\ illc since 19H2 Thursday, April 5, 2007 Brewers quench Asheville’s thirst Local microbreweries draw in natives and tourists with unique beers By Daniel Hartis Staff Writer those locals fange Asheville’s newest tourist attrac- lon isn’t a landmark or even a nat al wonder. Instead, visitors and alike come to city for its wide of locally irewed beer. “We’re a small [own with five local ireweries supporting It,” said Bobby rusen, vice presi- lent and brew master it French Broad rewery. “You go out to lunch d see a large amount of people inking beer at lunch. It’s almost ke Europe. It’s a different kind of lulture than most cities.” Asheville lays claim to five local icrobreweries: Asheville Pizza d Brewing Company, French road Brewing Company, Green an Brewing, Highland Brewing umpany and Pisgah Brewing ompany, which is located in learby Black ountain. Each irewery uses the ime four essential igredients-water, feast, hops and alted barley—to Irew very differ- I beers. Microbreweries e smaller than macrobreweries, ch as Anheuser-Busch. Most licrobreweries lack the funds for ass advertising and, instead prO- ce unique beers consumers ijoy for the taste, according to usen, ■J “These microbreweries are all,” Krusen said. “They don’t 'end millions on advertising.” Because they rely almost entire- 5'' on how well consumers enjoy Sieir beers’ taste, liiicrobreweries must - ^fork harder to deliver a good product, I ®:cording to Tres I Howell, a brewer at IjAsheville Pizza and iprewing Company. f- “It’s probably a little der for the micro- ireweries,” Howell id. “If you don’t come with a ality product, you’re going to I left behind.” Asheville’s microbreweries couraged Mark Lyons to open sheville Brews Cruise last May. iyons pilots a van full of passen- |ers to each brewery, where they mple four or five of each brew 's most popular beers while N OUT'* J UKI W l\(.( H.. \M1I \ II I I ,\C learning about them from who brew them. Th^ Brews Cruise tours Asheville Pizza and Brewing Company, French Broad Brewing and Highland Brewing, said Lyons, who owns and operates the tour. “They actually started the brewing process in Asheville,” Lyons said of Highland Brewing. “They really put it in motion. Highland’s also the only one who has a true bottling line.” The brewery recently upgraded this bottling line with newer, less labor-intensive packaging machin ery to fill more orders, according to Don Wallace, distribution man ager for the brewery. “Our goal is to be the No. 1 craft brewery in the southeast,” Wallace said. As of now. Highland’s beer sells in North Carolina, Tennessee, South Carolina and Georgia. Many Asheville locals favor Highland’s Gaelic Ale, which accounts for 60 to 70 per cent of the company’s sales, according to Wallace. After visiting Highland’s brew ery, the Brews Cruise heads over to French Broad Brewing. French Broad specializes in lagers, a style many breweries avoid because of the storage demands it requires, according to Krusen. “Lager’s the German word for store, and that’s exactly what you have to do,” said Krusen, a brewer of 14 years. “Not a lot of breweries take the time to make lagers.” Judges at the 2002 World Beer Championships awarded both French Broad’s popular Goldenrod Pilsner and Marzen Amber lagers with bronze medals. Beer drinkers visit French Broad not just for its lagers, but for its music, according to Krusen. “One thing about Asheville is the uniqueness and quality of music, and it’s free here,” he said. “We’re the best brewery in town. I’ve never seen another like it.” TCJ:i a Cuff Lathinghousf. - Staft PuotixiRaphhr Oscar Wong, owner and president of Highland Brewing Company, pours Adam Kelly, junior literature student, a sample of the compa ny’s beer during a tour of one of Asheville’s local microbreweries. Like French Broad, Asheville Pizza and Brewing - the last stop on the Brews Cruise - adds enter tainment to their selection of microbrews, according to Howell. ‘This place has the advantage of also being a restaurant and $2 movie theater,” Howell said. Microbreweries often use differ ent brewing tech niques than larger macrobreweries, according to Howell. “There are a lot of differences in how they’re PIZZA & BREWING made,” Howell said. “We don’t use any kind of a filler. Some macrobreweries use rice as a filler. They’ll also filter their beer. We don’t filter any thing.” In addition to experimenting with technique, microbreweries often experiment with ingredients, Krusen said. “One thing that’s nice about being a small brewery is we can change things,” he said. “I’ve been able to use a lot of different malts here that in 12 or 14 years brewing 1 haven’t been able to use. A lot of the larger breweries don’t do that.” Even with this freedom, French Broad uses time-honored tech niques with a few exceptions, according to Krusen. “We pretty much keep it tra ditional,” Krusen said. “We tend to go a little higher with things like sM! alcohol and color, just to make it stand out.” Asheville’s microbreweries make up an important part of the city, one the Brews Cruise helps showcase, according to Howell. “There are definitely a lot of peo ple that come in on the Brews Cruise from other places,” Howell said. “It helps business for all the microbreweries.” Cuff Latoinohouse - Staff Photographer Vats of beer brew at Highland Brewing Company’s microbrewery, borne of tbeir most popular brew. Highland Gaelic Ale. Asheville Pizza and Brewing helps microbreweries, according to other microbreweries, and they, in turn, do the same, Howell said. “It’s a friendly competition in town,” Howell said. “When some one is out of something, we’ll loan it.” Though Asheville contains a large number of breweries for its size, the city could support more Krusen. “There’s probably room for one or two more breweries until it gets really competitive,” Krusen said. The Brews Cruise heads to Raleigh at the end of April for the World Beer Festival, and offers packages including roundtrip transportation, lodging and gifts. Students prefer e-mails to office hours By Annabelle Hardy Staff Writer A brief, mid-day tour of profes- )rs’ offices proves not many UNC sheville smdents attend regular hice hours with their instructors. “I don’t really stop by office ^urs much. I don’t often have Jestions outside of class,” said vonne Engler, senior Spanish stu- :nt, who sat outside of her advi- >r’s office to ask a quick question garding advising. Across the board, both students >d professors maintain that e- ail is the quickest and most effi- ent way to communicate outside class. Students can get quick lestions and simple clarifications rtually anytime over e-mail, as iposed to waiting until their pro- ssor’s office hours to get answers their questions and proceed with signments, according to izabeth Snyder, German profes- r in the foreign language depart- I haven’t used office hours wery ch, maybe once or twice this lester. E-mail is so much easi er,” said Brittany Derlath, sopho more psychology student. The timing of office hours can be difficult for both students and pro fessors, according to Snyder and Lindsay Carver, sophomore cre ative writing student. Often student’ class schedules conflict with their professors’ office hours, Snyder said. ‘The office hours are always random, or only at a time when you have another class,” Carver said. Students generally agreed that professors are usually able and willing to make appointments to meet with students outside of reg ular class hours. “I get a lot of students contacting me, but often I find that we make appointments outside of regular office hours,” said John Wood, sociology professor. Despite the many advising appointment sign-up sheets cur rently on professors’ doors, stu dents S2ud when they do meet with Recent drug busts raise questions about campus security By Aaron Dahlstrom Staff Writer Police arrested UNC Asheville Student Samuel Beckett March 22 on charges of possession of schedule one mushrooms, marijuana and are what activated the fire alarm, and that is what actually caused attention,” he said. “If the fire alarm is going off and we can’t get anyone to come to the door, we will enter into the room. At this particu- drug parapher- have to define what is a Police problem. A problem to me is responding to aSomg to be dijjerent^ than an offjeers were inside they fire alarm in average person’s look at it. Mills Hall no, seized less than URIC Sai.TZ a half-ounce of Resident As.si.stant mushrooms con- J&ssrcA Bi.ythe - Staff Photcxjrapher Senior Lecturer Yusef Fahmy, director of NC State Engineering Programs at UNC Asheville works in his office Robinson Hall during his office hours. Many students complain that professors’ office hours SEE Office page 31 are inconvenient and e-mailing back and forth is just easier. taining the hallucinogen psilocy bin, which is a felony charge, and less than a half-ounce of marijua na, a misdemeanor, according to Chief Steve Lewis, director of campus police at UNC Asheville. “People inside smoking cigars noticed drug paraphernalia in plain view. The paraphernalia in plain view gave them cause to search further, and then the mush rooms were found after that.” Officers questioned Beckett, 22, about a substantial amount of m. • • • • • • • • • • • • • • • « • • • • • « • « • • • « • • # i • « • « • a • « • a • a • a • a • a • I • a • a • a • a • a • a a SEE Drugs page :
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April 5, 2007, edition 1
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