Mother Earth Brewing

beer at mother earth brewing, kinston n.c.

The Hub and I used the Southern Foodways Alliance BBQ Field Trip as an excuse to finally visit Mother Earth Brewing in Kinston, N.C. I’ve enjoyed the brewery’s Weeping Willow Wit at spots around Raleigh and was interested in tasting more. We had 90 minutes to kill between one meal and another. Hey, SFA, if someone had asked me, I would have told you there was nothing to do in downtown Kinston on Saturday afternoon except hit the brewery. So nearly 100 thirsty food fans poured in. The lone bartender was slammed but good natured.

We ordered a tasting flight. “You want all of them?” he said. You bet, we answered. That meant six on the regular printed card with little spaces for the glasses, plus four on the bar to the side.

the rest of the flight

This could be a really short post: I liked them all. Except the Sisters of the Moon IPA, of course. IPAs and I do not play well together. I handed that sample to @DurhamFoodie to help her wash down the ears of corn she snarfed at lunch.

The samples included both a conventional on-tap version of Dark Cloud, a Munich-style dunkel lager, and a nitro pour version, and it was interesting to compare the two. When nitrogen is introduced, the beer typically becomes less carbonated in texture and less acidic in flavor. I certainly noticed both qualities – the beer was as smooth and soft as water, but with a whole lot more flavor. We also compared the conventional and cask-conditioned versions of Second Wind, a pale ale.  Cask conditioning is a process in which a beer retains yeast for a secondary fermentation in a cask in the brewery. The beers are usually unfiltered. The difference in mouthfeel was striking, with the cask-conditioned version being ultra smooth.

The Hub thought a stout using cocoa nibs from Raleigh’s Videri Chocolate Factory in Raleigh, N.C. might be too heavy for a hot June day, but he quickly admitted his error.

The brews change frequently as the brewers experiment and explore flavors. If it wasn’t a 90-minute drive, I’d hop over there regularly to see what’s on tap. Although the taproom doesn’t serve food, it was recently announced that Mother Earth will team up with Chef & the Farmer to open an oyster bar this fall.