ASHEVILLE, NC – Highland Brewing Company’s freshest new idea blends all natural ingredients into its flagship beers, creating complimentary flavors in small batches. The Kinsman Project delivers quality and rarity – perfect for this season’s slew of beer festivals and other special events.
Head Brewer Hollie Stephenson describes the series as, "All natural - whole or chopped spices; fresh, chopped, pureed, or dried fruit; oak spirals - and not in extract or concentrate form. Ingredients will be local where feasible and as fresh as possible. For example, we hand-cut the dried chipotle peppers and hand-cut and scraped the vanilla pods and beans that went into the Black Mocha Stout."
A new Kinsman batch will be introduced about eight times per year. If you enjoyed Asheville Craft Beer Week, you may have gotten to try the first batch…
Black Mocha Stout with Madagascar Bourbon vanilla beans, dried chipotle peppers, whole cinnamon sticks and Nicaraguan Cocoa Nibs from the French Broad Chocolate Lounge
Releasing in June: Saint Terese’s with blackberries and raspberries
July: Gaelic Ale with Citra hops and orange
August: Saint Terese’s with fresh pineapple, mango, and jalapeno
September: Black Mocha Stout with cherries and oak
If you missed Asheville Craft Beer Week, don’t despair. Kinsman kegs will be available in small quantities in Highland’s entire distribution area. Look for them at select craft beer bars, restaurants, and festivals.