#Wilton Jordan Craft Beer

[wiltonjordan]

Hop Spot at Hot Spot with Craft Beer Buyer Wilton Jordan III

Hop Spot at Hot Spot on 194 E Henry St in Spartanburg, SC is open to serve all guests! Founded by Self-Serve Gasoline Pioneer R.L. Jordan in 1949, Hop Spot at the Hot Spot is the culmination of our shared dream to provide one day the finest locally, regionally, and nationally brewed beers to our guests. “The driving force of this initiative is that the inventory selection is driven by beer enthusiasts who are experts on the best brews, helping us bring you the best beer we can find.” says, Wilton Jordan Jr., CEO of Hot Spot “and the Craft Beer we carry at Hop Spot is produced by people who love beer! The brewers are pushing the envelope of flavor in a continuous process” Hop Spot East Henry has the largest selection (over 400) of refrigerated craft beers in Spartanburg. Since 2012 this unassuming urban gas station has been the home of craft beer in the Hub City. We are rated as the “Best Beer Store” in Spartanburg for 2021 and 2022 and our Craft Beverage Director, Wilton Jordan III, ensures the finest offerings are in the hands of Hub City residents! “Hop Spot at Hot Spot on E Henry St dedicates itself to promoting local breweries… We are building and stocking beer caves in our stores and dedicating shelf space in our smaller stores to bring variety, flavor, and enjoyment to our customers” says Wilton Jordan III, Craft Beverage Director. Get yourself down to the Hop Spot and get onboard the craft beer train. We would love to invite you to an exclusive preview our beers. For more information, please contact Wilton Jordan III, Craft Beverage Director for Hop Spot at Hot Spot.

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GOING OUT CALENDAR OF EVENTS JANUARY 19-25

NIGHTLIFE AND ENTERTAINMENT

THURSDAY, JANUARY 19

HÔTEL GAYTHERING: Hoppy Hour 5-9 p.m. with $5 well drinks. At 9 p.m., get ready for Throwback Thursday #TBT with $3 local craft beers and $7 Tara McClosoff. At 7 p.m., join in for inner space yoga. Donations are encouraged. #YoGay! Locals can enjoy savings with a complimentary membership! Sign up in person at the hotel, or visit www.gaythering.com. 1409 Lincoln Rd., Miami Beach

MIAMI BEACH CINEMATHEQUE: At 9 p.m., Miami Encore Screenings! Moonlight by Barry Jenkins. For info, visit www.mbcinema.com. 1130 Washington Ave., Miami Beach

TWIST: Sabroso Thursdays! 10 p.m. - 5 a.m. 2-4-1 drinks til 3 a.m. Music by DJ Adora & DJ Mika. Stiff drinks and beautiful dancers. "Never a cover... Always a groove." 1057 Washington Ave., Miami Beach

FRIDAY, JANUARY 20

HÔTEL GAYTHERING: Hoppy Hour 5-9 p.m. with $5 well drinks. $3 Miller Light, $6 Gordon gingers, and $7 hunnie bunnies. Then join Bears & Hares at 10 p.m. The animal house is open, welcoming bears & hares… and all other creatures. "On Fridays we wear flannel."                    

MIAMI BEACH CINEMATHEQUE: At 8:40 p.m., Miami Encore Screenings! Elle by Paul Verhoeven. For more information, visit www.mbcinema.com.

SCORE: Athena Dion & Score present The Lab. Music by DJ Yuss. Featuring Marco Perez and his hot male dancers. Open bar 11:30 p.m. - midnight. No cover for FL ID holders until 12:30 a.m. 1437 Washington Ave., Miami Beach

THE MANOR: Victoria's Bubble Gum Secret starring Russia's secret angel Roxy Heart with TP Lords & Sasha Lords. 11 p.m. Music in the Ballroom with DJ JPS. Ultra Lounge with DJ Miik. $150 VIP room bottle special. No cover before midnight, 21+ for FL Residents; after midnight 21+ members $7, non-members $10; $12 all night for under 21. For more info, visit www.themanorcomplex.com. 2345 Wilton Drive, Wilton Manors

TWIST: Always Packed Fridays with DJ Alex Infiniti. 10 p.m. - 5 a.m. 2-4-1 Happy Hour, 1-9 p.m. on everything. "Never a cover… Always a groove."

SATURDAY, JANUARY 21

HÔTEL GAYTHERING: Hoppy Hour 5-9 p.m. with $5 well drinks. Enjoy $3 Peronis and $7 Claude Collins all night.

LIV: LIV presents Steve Aoki. For tickets and information, please visit www.livnightclub.com. 4441 Collins Ave., Miami Beach

SCORE: Bigger Saturdays: One Night in Heaven featuring DJ Grind and DJ Joe Gauthreaux. 11 p.m. - 5 a.m. Hosted by Luciano Events. Open bar 11-11:30 p.m.

SPACE: Steve Bug + Nick Warren presented by Link Miami Rebels on the Terrace. 11 p.m. 21+. For info, visit www.clubspace.com. 34 NE 11th St., Miami

SUNSHINE CATHEDRAL: Produced by Logo TV founder Matt Farber, Outlandish, a new live performance series, kicks off with Leslie Jordan's "Straight Outta Chattanooga." The performance takes the audience through Leslie's turmoil, struggling gay youth and drug addiction. To purchase tickets, visit www.outlandishfl.com. 1480 SW 9 Ave., Fort Lauderdale

THE MANOR: Hilton Wolman's Salvation Sail Away with DJ Tony Moran in the Ballroom. Doors open at 10 p.m. with reduced $10 cover before midnight, $20 after. Enjoy the famous Latin Room with Latin music, dancers and drag shows. VIP room bottle service available.  

TWIST: Muscle Boy Saturdays with DJ Mika. 10 p.m. - 5 a.m. 2-4-1 Happy Hour 1-9 p.m. on everything. "Never a cover… Always a groove."

SUNDAY, JANUARY 22

HÔTEL GAYTHERING: At 10:30 a.m., join in for Gaythering Beach Volleyball at Lummus Park (12th St. & Ocean Dr.). At 2 p.m., head back to the Hôtel for a barbecue in the courtyard with complimentary burgers, veggie burgers & hot dogs while they last. Hoppy Hour 5-9 p.m. with $5 Well Drinks. Enjoy $3 bottleneck beers and $7 Absolut cocktails all night.

R HOUSE: Sunday Sauce Brunch Party. 11:30 a.m. - 4 p.m. Featuring unlimited brunch appetizers and one main entrée for just $35. Bottomless mimosas, Bye Joe sangrias & more for $22; both for just $52. Call 305.576.0201 for reservations. 2727 NW 2nd Ave., Wynwood, Miami

SEÑOR FROGS: Miami Beach's best drag brunch presented by Brandon Voss & Edison Farrow every Sunday. Great drag shows! Brunch and unlimited cocktails 12-4 p.m. 1450 Collins Ave., Miami Beach

SCORE: Dustin Reffca & Score present Electric Sheep Sundays. 10 p.m. Hosted by TP Lords & cast: Ann Atomic, Miss Toto, Chyna Hilton, Regina Black, Dasha Sweetwaters, La Donna Sucia & more. $6 drink specials & $4 Becks.

TWIST: 2-4-1 Happy Hour 1-9 p.m. on everything. Steamy Sundays in the Garden Bar. Pussila's Underwear Contest: winner gets $100 bar tab. Music by DJ Paulie. "Never a cover... Always a groove."

MONDAY, JANUARY 23

HÔTEL GAYTHERING: Hoppy Hour 5-9 p.m. with $5 well drinks. Enjoy $5 house margaritas, $3 Coronas, $6 Milton coupes and $8 Avion margaritas all night long.

TWIST: 2-4-1 Happy Hour 1-9 p.m. on everything. At night, VJ Nathan presents: Pop! Mondays. Sounds by DJ Josh Riptide. "Never a cover… Always a groove."

TUESDAY, JANUARY 24

HÔTEL GAYTHERING: Hoppy Hour 5-9 p.m. with $5 well drinks. Enjoy $6 Rekorderlig ciders and $7 Oliver mints. At 7 p.m., join in for inner space yoga. Donations are encouraged. #YoGay!

SCORE: Planeta Macho hosted by Lola Lotus & Marco Perez with his hot dancers. Music by DJ Yazz Burrell. $6 Rum & Coke, $4 Modelo Especial.

TWIST: 2-4-1 Happy Hour 1-9 p.m. on everything. Globoy Tuesdays with beats by DJ Carlos G. $5 Fireball shots. "Never a cover… Always a groove."

WEDNESDAY, JANUARY 25

HÔTEL GAYTHERING: Hoppy Hour 5-9 p.m. with $5 well drinks. Join in for Trivia/Gayme night with $3 PBRs and $7 Absolut flavors. 8 p.m. - midnight. Winner receives $50 off bar tab.

TWIST: Get Fresh with TP Lords, featuring Josefina La Globos and sounds by DJ Alex Infiniti. "Never a cover… Always a groove."

ENTERTAINMENT

KURIOS – CABINET OF CURIOSITIES: Cirque du Soleil's acclaimed touring show KURIOS – Cabinet of Curiosities is being presented under the iconic blue-and-yellow big top next to the Hard Rock Stadium through January 29. For information and tickets, call 877.924.7783, or visit www.cirquedusoleil.com/kurios.

This was originally published in Wire Magazine Issue 03.2017

[wiltonjordan]

WILTON JORDAN III ASHEVILLE NC – HOW TO PERFECTLY POUR & SERVE A CRAFT BEER

If you think serving beer is as simple as pouring liquid in a cup, think again. How you pour and serve a beer can greatly affect its smell, color, taste and mouth-feel. That means a “pour” technique (get it?) can dramatically affect your customers’ enjoyment of their beer.

According to Wilton Jordan III , Here are some tips on how to pour beer from a tap and serve it properly to ensure your customers are getting the best experience possible.

Which Glassware to Use

Craft beer is meant to be enjoyed out of a glass. While it’s not true that cans give off a metallic flavor (the aluminum cans used to package craft beer have a water-based polymer lining that protects the brew from any contamination), sipping beer directly from the can can affect its taste. Glassware affects foam and CO2 retention and how aroma is presented from a beer. You can find a guide on which glassware to use for each style here.

HOW TO POUR BEER FROM A TAP

First and foremost, always make sure the glass is clean. Dirt and debris stuck to the inside of the glass causes nucleation points for bubbles to form, revealing the sordid quality of your glassware. There are instagram accounts and hashtags solely dedicated to dirty glassware and you do not want to end up on them The best way to pour most craft beers is to hold your glass at a 45° angle, while trickling the beer down the side. Never let the tap or bottle touch the edge of the glass where a customer would put their mouth, as this can contaminate the beer.

HOW TO POUR THESE SPECIAL STYLES

Most craft beers are poured in the manner described above. However, there are a few special types of beer that require a slightly different pour.

Wheat Beer – These craft beers are rich in protein, so they tend to have a larger head on them. They also contain yeast, which should be evenly distributed throughout the beer. You can do this by gently rolling the bottle/can back and forth before opening to pour.

Bottle-Conditioned Beers – These craft beers are called “bottle-conditioned” because they have natural CO2 built up from adding extra yeast. The opposite of wheat beer, these craft beers should be stored upright. The yeast settled at the bottom, should be kept out of the pour as much as possible. Stop pouring at the neck, and etiquette says to leave the remains with the customer, as some enjoy the taste, just aside from that of their beer.

Lagers and Session Ales (the Slow Pour) - When pouring beer from a side pull faucet, many lager and session focused breweries and bars will do what is called a “slow pour.” This is a special way of pouring beer that promotes head retention and an amazing fluffy head of foam. In order to do this you will pour straight down to the bottom of the glass instead of tilting it at an angle, this should fill the beer with half beer half foam. After allowing some of the foam to settle out you continue the process of topping up the beer, each pour layering the foam with more tiny bubbles. This technique takes time and is typically only used at the most respected lager breweries like DSSOLVR and Zebulon in Asheville NC, and Bierstadt in Denver CO.

PROPERLY STORING BEER

Keep all beer in the dark. Ultraviolet light can react with the compounds in the beer and produce a skunk flavor. The term “skunked” is derived from a process in which a beer becomes “light-struck.” When beer is exposed to light, it breaks down the hop molecules called isohalines, This process emits a chemical that is related to the same kind a skunk sprays on its victims.

Click here to learn more about Wilton and his work as craft beer buyer at Hotspot Convenience stores. You can also visit his personal website Wiltonjordan.com to learn more about beer, the appalachian outdoors, and contact him for beverage consulting.

[wiltonjordan]

WILTON JORDAN III, ASHEVILLE NC BEER BUYER – 4 BEST TIPS FOR GROWING YOUR CRAFT BREWERY

Maybe you’ve just been dreaming about it, or maybe you have taken the leap and started your own brewery business. Odds are you have the passion and dedication it takes to succeed in the competitive world of craft brewing, but it also takes a lot of business and operational know-how to create a truly sustainable brand.

According to Wilton Jordan III of Asheville NC, Here are four of our best tips for growing your fledgling brewery business into a craft success.

Learn the brewery business inside and out

Knowing your market and what customers want is crucial for any business, but it’s especially important in the beverage manufacturing industry, where trends and tastes evolve rapidly.

For those new to the brewing industry, a comprehensive training program in the business of craft brewing might be in order before going further. Those with more experience need to stay up on the latest sales and customer insights, whether through your own marketing research or trade publications. The learning never stops as an entrepreneur! 

Refine your concept

Knowing your market on a deeper level will help you find where your brewery business fits in the competitive landscape. What will you be known for? Perhaps your brewery will:

Specialize in a certain kind of beer.

Sell in stores or only on premises.

Offer a family-friendly atmosphere in your taproom.

Also serve great food. (highly recommend)

Find your niche and go all in, from your logo and packaging to your merchandise. Growing your business means growing your brand and attracting loyal customers.

Build your team

A lot of brewers get their start at home, tinkering with recipes and developing their concept in their spare time. But, when it comes to the brewing business, it takes a village to build a successful brand. From ingredient and food suppliers to distributors, your business is only as good as the relationships you build.

Make it your mission to know your partners on a deeper level and explore the possibility of unique partnerships or consolidating services to save money.

Focus on your strengths.

All too often breweries choose their flagship beers at random. Brewing beers that are not received well by the public again and again. Flagship beers represent the way your brand is perceived and how you are perceived by the public. Untappd is a popular rating app used by many customers to judge how good a beer is and is often used by prospective customers to see what they should be drinking. The scale of how customers rate these beers varies depending on the style. Your flagship hazy IPA should be no lower than a four, while a decent lager may get a 3.7 and still be a great beer. 

Make safety a key

Sure, it’s a cliché, but it’s also true: An ounce of prevention really is worth a pound of cure. Practicing good risk management within your operations can help you avoid big expenses and lost time. This is especially important in the brewing industry, where the competition is tough and the margins tight. If you want to be around for the long haul, you need to make sure you’re avoiding issues that will take your eyes off management and growth.

Don’t be afraid to pour out beer

The best brewers will never purposely release beers below their standards. The majority, 60% of customers, will stop patronizing a business after a bad customer experience and as a brewery the worst thing you can do is serve a customer a bad beer. All too often breweries will release bad beer under the pretense that pouring it out is too much lost revenue, this is bad business and causes beer drinkers to lose respect for you that can be very hard to gain back. Listen to customer feedback, drinkers have many choices in 2022 and when your six dollar draft is worse than a three dollar macro beer it reflects poorly. The quality of ales and lagers served translates not only to punters, but also staff. The last thing you want as a brewery is for your employees to have to lie about how good a beer is or for them to lose respect for your beer. Brewery staff should take pride in the beer they serve.

If you still have any concern or wish to contact him about how you can grow your brewery or retail program you can visit here on his official website WiltonJordan.com to learn more.

[wiltonjordan]

Wilton Jordan III - HOW CRAFT BEER IS MADE

For centuries, beer has been made with four basic ingredients: malt, water, hops, and yeast. Put basically, the sugars are extracted from grains so that yeast can convert it to alcohol and carbon dioxide, creating the final product: beer. While craft brewing is certainly guided by scientific principles, there is creativity involved, as brewers need to vary the combinations of grains, hops, yeast, and extracts to create a multitude of styles.

This dedication to creativity is what sets craft beer apart from mass market produced beer. The major domestic beer companies use cheaper ingredients – for instance, rice or corn instead of hops – to reduce the price of the final product, creating a watery, bland product.

MALTING The first step that goes into making craft beer is harvesting the grains. Once the seeds are harvested, they are run through a malting process, which creates the starch enzymes necessary to create fermentable sugars when the yeast is added later.

THE MASH

Once the grains have been malted, the brewer steeps them in hot water, a process known as mashing. This activates the starch enzymes in the grain, causing them to break down and release sugar. The water is drained, which leaves a thick, syrupy substance known as wort.

THE BOIL The next step in the brewing process is commonly referred to as the boil. In this step, the wort is brought to a boil and hops are gradually added at specifically timed intervals. Hops are a small, pinecone-looking fruit that provide bitterness that balances out the sugar in the wort. There are over 150 varieties of hops, and each type creates a slightly different flavor and level of bitterness. IPAs, or India pale ales, are known for their hoppy, bitter flavor, and typically feature three or four different types of hops.

FERMENTATION AND BOTTLING

After the boil is complete, the liquid goes into a fermenting vessel and the yeast is added. During the next few weeks, the yeast breaks down the sugars to create alcohol and carbon dioxide. When the fermentation process is complete, the beer is then transferred into bottles or kegs, where it will be ready in two to three weeks.

WILTON JORDAN III is a CRAFT BEVERAGE DIRECTOR AND CONSULTANT, PROVIDING CRAFT BEVERAGES IN ASHEVILLE, FRANKLIN, AND SPARTANBURG. Since a young age, he has been involved with every aspect of the beer industry; from brewing beer, to selling it, managing multiple beverage programs, to curating beer festivals. In addition to being a beverage enthusiast he is known for being a prolific outdoors-man, with an extensive knowledge of waterfalls in Western North Carolina. Being a hiker, a paddleboarder, offroader, creekwalker, and novice climber he is not only able to offer great beer recommendations, but also information about the area that will ensure you have the best time on your next outdoor adventure!