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North Carolina breweries unite for sustainability

2019-04-19T12:12:42-05:00April 19, 2019|Wine and Craft Beverage News Articles|

The Recycling and Sustainability Panel was comprised of Wendy Worley, NCDEQ; Bill Clark, Strategic Materials Inc.; and Chad Beane, Moore County Public Works.
Photos by Tina L. LaVallee

by Tina L. LaVallee

In March the North Carolina Craft Brewers Guild teamed with the Ardagh Group to present a sustainable brewing and packaging workshop on the grounds of the Ardagh glass manufacturing plant in Wilson, NC. Panels from local and national craft breweries joined with recycling representatives and the North Carolina Department of Environmental Quality (NCDEQ) to give brewers insight into the development of their own sustainability and recycling programs. (more…)

State-based researchers help farmers irrigate

2019-04-19T12:09:42-05:00April 19, 2019|Wine and Craft Beverage News Articles|

In another Oregon State University experiment, former research assistant Topher DeBoer uses an instrument to measure the photosynthesis of vines receiving different amounts of water.
Photos courtesy of Alexander Levin

by Aliya Hall

Oregon State University has specialists available for a variety of subjects, and one of its areas of expertise is irrigation. Each Extension agent brings their own focus, from irrigating wine grapes to the policies that surround irrigation. (more…)

A new kind of gold in a ghost town

2019-04-19T12:02:21-05:00April 19, 2019|Wine and Craft Beverage News Articles|

There’s gold in that thar brewery!

by Enrico Villamaino

Historic Lead, SD was founded in 1876, shortly after prospectors struck substantial veins of gold. A small but vibrant mining town rapidly sprung up in Lead, located in the heart of the Black Hills Mountain Range, as those caught up in the excitement of the gold rush relocated to the edges of the map to seek their fortunes. By the first half of the 20th century, after the gold supply had been exhausted, Lead became another of the many ghost towns scattered across the openness of the American West. (more…)

Fainting Goat Spirits steadies its legs in Greensboro

2019-04-19T11:54:49-05:00April 19, 2019|Wine and Craft Beverage News Articles|

Fainting Goat Spirits is the brainchild of father-son team Bill and Andrew Norman. The name Fainting Goat Spirits comes from the fact that even if they fall down, they get back up. The distillery is also known locally as Greensboro Distilling. Photo by Karl H. Kazaks

by Karl H. Kazaks

GREENSBORO, NC – In Greensboro’s south end, in an old warehouse which once served as part of a commercial laundry, a distillery was founded in 2016. (more…)

Expanding when you’re bursting at the seams

2019-04-19T11:50:50-05:00April 19, 2019|Wine and Craft Beverage News Articles|

The current expansion project at Two-EE’s focuses on expanding the winery’s production space and tasting room. The outdoor patio space will be looked at in phase two of the project. Photo courtesy of Two-EE’s Winery

by Courtney Llewellyn

Winter has passed, the ground is thawed and so construction season is upon us once again. Two-EE’s Winery hit the ground running this spring with their planned expansion project. (more…)

Vodka from the heart of Cajun country

2019-04-19T11:46:33-05:00April 19, 2019|Wine and Craft Beverage News Articles|

While rice is the well-known base for such alcohols as sake, the Japanese rice wine, only a few distilleries worldwide make vodka from rice. Photo courtesy of Frugé Spirits LLC

by Enrico Villamaino

When you’re in in Acadia Parish in Louisiana, the very heart of Cajun country, and you find yourself with an abundance of surplus rice, the obvious question presents itself: Should you use the rice to make gumbo or should you use it to make jambalaya? (more…)

Getting Wasted: A Fruitful Proposition?

2019-04-19T11:41:47-05:00April 19, 2019|Wine and Craft Beverage News Articles|

Food waste has been a headline – and a real concern – for several years now. Ways to reduce this waste and utilize as much of the food grown as possible have included efforts to promote “ugly” produce, to reduce portions served in restaurants, to recycle food scraps into feedstock for bioenergy and to glean unsold produce from fields and direct it to hunger relief programs. (more…)

When All Good News Is Not Good News

2019-04-19T11:32:36-05:00April 19, 2019|Wine and Craft Beverage News Articles|

The clerk handed me the receipt and pointed to instructions at the bottom. “Please fill out our customer survey,” she said, “but only if you have good things to say about our store. We don’t want to hear any negative comments,” she quipped, and then quickly added, “Remember – if you can’t say anything nice, don’t say anything at all!” (more…)

Second annual NYS Craft Brewers Conference commences in Albany

2019-03-18T10:17:31-05:00March 18, 2019|Wine and Craft Beverage News Articles|

The second annual event, a three-day affair, included trade shows for suppliers and brewers in addition to informational sessions.

by Michael Wren

ALBANY, NY – Thursday, March 7 kicked off the second year of the NYS Craft Brewers Conference at the Desmond Hotel in the Empire State’s capital. Brewers and suppliers came together to exchange ideas and conversation about the craft beer market in New York.

(more…)