Hi-Wire Brewing will be hosting its inaugural NC Small Batch Festival, Saturday, March 4, from 1 p.m. to 5 p.m. at their Big Top Production Brewery and Taproom at 2A Huntsman Place, and will feature two bottle releases – the Brett Pale Ale with Roselle Hibiscus and Dry-Hopped Brett Pale Ale.
The festival will include 20 North Carolina craft breweries that have brewed a small, one-off-batch, that cannot be found in the market.
“We’re excited to invite our friends and fellow North Carolina brewers into our production brewery to share their beer. The combination of well respected, North Carolina craft breweries pouring one-off batches of beer is going to be a blast. We can’t wait to see what everyone came up with,” said Hi-Wire spokeswoman, Courtney King. “[These are] one-off beers that cannot be found in the market. The only place to try them is at the festival.”
Entry for the event is $8, which includes special event glassware and two beer tokens. Guests can expect food from Foothills Local Meats – a local pasture-raised meat company and food truck that serves everything from homemade hot dogs to burgers and sandwiches, reggae beats from local band Chalwa, and delicious beer.
The event will feature several small batch offerings from local craft brewery favorites: Asheville Brewing Company, Burial Beer Co., French Broad Brewery, Highland Brewing Company, Innovation Brewing Company, Lexington Avenue Brewing (LAB), Lazy Hiker Brewing Co., Mystery Brewing Co., Nantahala Brewing Company, The Olde Mecklenberg Brewery (Charlotte), Pisgah Brewing Company, Sanctuary Brewing Company, Triple C Brewing Company (Charlotte), Twin Leaf Brewery, Thirsty Monk, Upcountry Brewing, Wedge Brewing Co., Wooden Robot Brewery (Charlotte), and Zebulon Artisan Ales.
“[We’ll also be hosting] two bottle releases at the event,” said King. “The Brett Pale Ale with Red Roselle Hibiscus was aged in French oak red wine barrels for over a year… It tastes of berries, tannins and floral notes from the hibiscus and oak. “
“The Dry-Hopped Brett Pale Ale was aged in French oak white wine barrels for over one year [and] dry-hopped with Hallertau Blanc and Citra – the citrusy and fruity hops accentuate the oak and white grape notes that result from the one year in white wine barrels. The beer finishes with a smooth, understated bitterness.”
Attendees can also volunteer for a shift at the event in exchange for lunch and a six pack of choice. “We are in need of volunteers to help us fill a variety of positions – currently the 2:30 p.m. – 5:00 p.m. shift if available,” said King.
For more information regarding Hi-Wire Brewing, the small batch festival, or volunteer opportunities, please visit hiwirebrewing.com, or email Courtney King at firstname.lastname@example.org.
By Whitney Cooper