NoFo Brew Co., a leading craft brewery in Georgia, has been named the state’s #1 brewery in the 2025 James Magazine “Sippin’ Local” poll. Announced in the magazine’s Tourism and Hospitality issue, the annual reader-driven poll celebrates Georgia’s top breweries, wineries, and distilleries, with NoFo earning the top spot among breweries.

Community-Driven Recognition
The James Magazine poll invites readers statewide to vote for their favorite local establishments. NoFo Brew Co’s first-place ranking reflects the strong support of its community and dedication to crafting high-quality beer and spirits.

“We are deeply honored to be voted Georgia’s #1 brewery by James Magazine readers,” said Joe Garcia, Co-Founder and CEO. “This recognition alongside esteemed peers like Creature Comforts and Reformation is a testament to our team’s commitment to exceptional hospitality and craft.”

Team Effort Behind the Success
NoFo Brew Co attributes its success to its passionate team, whose efforts create memorable experiences for every guest. “Our team pours their heart into every beer, spirit, and moment in our taproom,” said Eliana Bean, Director of Marketing and Events. “Their dedication transforms everyday visits into something truly special.”

Jonny Bradley, Director of Brewing and Distilling Operations, added, “We’re thrilled to receive this honor. Our brewers and distillers strive to produce top-quality beer and spirits, and we’re grateful to everyone who has supported us.”

About NoFo Brew Co
NoFo Brew Co, a premier Georgia-based craft brewery located at 3125 US-29, Cumming, GA 30041, is celebrated for its innovative beers, expertly crafted spirits, and vibrant taproom experience. Founded with a passion for community and quality, NoFo has quickly become a local favorite, earning the title of Georgia’s #1 brewery in the 2025 James Magazine “Sippin’ Local” poll. With a commitment to unforgettable hospitality, the brewery offers a diverse portfolio of brews and hosts engaging events that bring people together. Learn more about NoFo Brew Co’s offerings and upcoming events at nofobrew.co.

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Top 10 Honey Beers Brewed in America
The top 10 honey beers are lagers and ales. Some brewers will choose to experiment with ingredients, while others will add honey to traditional styles. Overall the character of honey should be evident but not totally overwhelming. U.S. brewers may add honey to the boil kettle (as a sugar source) or post-boil (to preserve more volatile aromatics).

1. Old Town Honey Wheat – La Quinta Brewing – California
2. Orange Blossom Common – Karl Strauss Brewing – California
3. Jetty Ale – Great South Bay Brewery – New York
4. Feisty Blonde – Hopfuison Ale Works – Texas
5. Honey Hips Strong Blonde Ale – Latitude 33° Brewing – California
6. Summer Honey Wheat – Blue Moon Brewing – Colorado
7. Honey Please – Armadillo Ale Works – Texas
8. Honey Matrimony Brown Ale – CAUTION: Brewing – Colorado
9. Honey Kolsch – Rogue Ales – Oregon
10. Mexican Honey Imperial Lager – Indeed Brewing – Minnesota

History of  Honey Beers
Honey beers, including the hybrid style known as braggot, have a history rooted in the earliest days of fermentation, dating back to around 7000 BCE. Archaeological evidence from Jiahu, China, reveals a mixed beverage of rice, honey, and fruit, suggesting honey’s role as a fermentable sugar in proto-beers or meads. In ancient Mesopotamia and Egypt (circa 3000–2000 BCE), honey was used to sweeten and fortify grain-based brews, as seen in Sumerian texts like the “Hymn to Ninkasi” and Egyptian honey-flavored beers like “Heqet.” These early beverages bridged mead and beer, with honey’s antimicrobial properties and sweetness making it a prized ingredient in regions where grain brews were less robust.

By the Iron Age and Classical periods (1000 BCE–500 CE), honey-grain beverages resembling braggot emerged in Europe. Finds like a 500-liter cauldron from Hochdorf, Germany (525 BCE), and drinking horns from Denmark (1st century CE) contained residues of wheat and honey, indicating mixed fermentation. In medieval Europe, particularly in Wales and Ireland, braggot became a celebrated drink, often spiced and valued for its sweet, hearty character. However, as hopped beers gained prominence and honey became costlier due to agricultural shifts and the Little Ice Age (1350–1850), braggot and honey beers declined, though they persisted in regional traditions into the 19th century.

The modern era, sparked by the late 20th-century craft beer movement, saw a revival of honey beers and braggots. Brewers in the United States and beyond began experimenting with honey in styles like IPAs, saisons, and stouts, adding it late in the brewing process to preserve its floral and fruity notes. Braggot also reemerged, with craft breweries like Dogfish Head recreating ancient recipes, such as one inspired by King Midas’s tomb (700 BCE). Today, honey beers are celebrated for their smooth, sweet profiles, with events like National Honey Bee Day showcasing local honey varieties in brews like New Belgium’s Honey Orange Tripel and Jester King’s Bière de Miel, ensuring this ancient style remains vibrant in the global beer scene.

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French Broad River Brewery in Asheville, North Carolina 

Established in 2000, French Broad River Brewery has been a cornerstone of Asheville, North Carolina’s vibrant craft beer scene, located at 101 Fairview Road on the edge of Biltmore Village. Known for its European-inspired beers and community-driven taproom, the brewery has long been a gathering place for locals and visitors alike, offering live music, pizza, and a dog-friendly atmosphere. However, in September 2024, Tropical Storm Helene brought unprecedented flooding to Western North Carolina, severely impacting the brewery and testing the resilience of its team and community.

The Devastation of Helene
When Helene struck, the nearby Swannanoa River crested at a record-breaking 27.33 feet, sending approximately six feet of floodwater into French Broad River Brewery. The floodwaters, fueled by the convergence of Sweeten Creek and the Swannanoa, left a foot of mud, flipped massive beer tanks, and destroyed equipment, merchandise, and the taproom. Packaged beer and in-process brews were lost, leaving only a limited pre-Helene stock in stores to sustain the brewery for about two weeks post-storm. Owner Paul Casey described the scene as chaotic, with little that could have been done to prevent the damage short of elevating the entire building.

Despite the destruction, the brewery’s team rallied. Head Brewer Aaron Wilson, with 18 years at French Broad, and brewer Tres Howell took on critical roles in cleanup and reconstruction, with Howell even becoming the “boiler expert” to install a replacement. Elise Powell, a former bartender and sales manager, shifted the sales team’s focus to communication, ensuring partners and clients knew French Broad was determined to return. The brewery partnered with other local breweries, such as Asheville Brewing Company, to continue producing its beers off-site, maintaining a presence on retail shelves across North Carolina and parts of South Carolina.

The Road to Recovery
The recovery process was arduous, spanning nearly seven months. French Broad’s team undertook extensive cleanup, renovations, and rebuilding, with a focus on recreating the familiar taproom while enhancing the guest experience. Upgrades included new bathrooms, furniture, a stage, and a mural crafted from photographs donated by loyal customers, reflecting the brewery’s pre-flood memories. A new bar top and a rebuilt deck added to the refreshed space, which Casey described as a “third place” for the community—a welcoming hub beyond home and work.

The brewery’s optimism was palpable as it approached its reopening. Casey noted the emotional weight of the journey, emphasizing the team’s dedication and community support as key to their success. French Broad collaborated with Nectar’s Presents to launch a GoFundMe campaign, raising funds to support staff and recovery efforts, underscoring the brewery’s deep ties to Asheville’s music and craft beer scenes.

A Triumphant Reopening
French Broad River Brewery celebrated its soft reopening from April 16-20, 2025, followed by a full reopening on April 24. The taproom welcomed back patrons with flagship beers and live music, including performances by Boombox on April 18 and SunSquabi on April 19, reviving its popular outdoor music series. The reopening was hailed as a success story, with Casey expressing hope that it would mark the beginning of recovery for other Biltmore Village businesses, such as neighbors Eda Rhyne Distilling Company and Hillman Beer, which also faced significant flood damage but have since reopened.

The taproom now operates with a limited indoor capacity and ample outdoor seating, maintaining its family-friendly vibe with games like ping pong and foosball, and food from the adjacent Papa Nick’s Pizza & Restaurant. New merchandise, including tees and hats, replaced stock lost in the flood, and patrons can purchase six-packs, growlers, and kegs to go.

Current Beer Offerings
French Broad River Brewery has resumed serving its beloved core beers, brewed with the same recipes but with slight variations due to differences in water, equipment, and brewing methods at partner facilities. The current lineup includes:

Gateway Kölsch: A crisp, light German-style ale with a slightly sweet malt flavor and a noticeable hop finish. Brewed with Pilsner and wheat malts, German noble hops, and Kölsch yeast, it’s a refreshing staple.

Goldenrod Pilsner: A classic German Pilsner with a crisp, clean profile, featuring German noble hops and a light grainy malt character from German barley. Its medium-light body and high carbonation make it a crowd-pleaser.

Frog Horn IPA: A bright, hop-forward IPA with citrus and tropical notes, dry-hopped with Citra, Mandarina, and Amarillo hops. It offers a refreshing, light body without excessive bitterness.

Wee Heavy-er Scotch Ale: A rich, malty Scotch Ale with caramel and fruit notes, known for its robust flavor and smooth finish. It’s a favorite among patrons, with one TripAdvisor reviewer calling it one of Asheville’s best beers.

Cherry Limeade Seltzer: A gluten-free, light, and crisp hard seltzer with a hint of cherry and lime, offering a refreshing non-beer option.

The brewery also plans to reintroduce seasonal and small-batch brews, such as its Rye PA, Black IPA, and specialty Stout with sweet cherries, as production stabilizes. A recent collaboration with Asheville Brewing Company produced “The Best Days Ahead,” a sour beer available at the taproom, signaling French Broad’s return to creative brewing.

Looking Ahead
French Broad River Brewery’s recovery is a testament to the resilience of Asheville’s craft beer community. While the threat of future flooding remains, with Casey noting the challenge of preparing for such extreme events, the brewery is focused on rebuilding its legacy. Plans include reinstating its full live music calendar, with events like the weekly “Jerry’s Dead” Grateful Dead tribute nights and Sunday reggae sessions with Chalwa Roots. The brewery continues to serve as a vital community hub, welcoming dogs, families, and beer enthusiasts to its revamped space.

As Christopher Arbor, a Mountain Xpress contributor, noted during a 2025 visit, the brewery’s new mural and river rock-inspired can designs reflect its deep connection to the French Broad River, despite the river’s destructive power. With its flagship beers back on tap and a renewed taproom, French Broad River Brewery is poised to reclaim its place as one of Asheville’s oldest and most cherished breweries.

For those eager to support, visit the taproom, purchase merchandise, or find French Broad’s beers at retailers across the Southeast. The brewery’s story of recovery is far from over, but its return marks a hopeful chapter for Asheville’s craft beer culture.

French Broad River Brewery
101 Fairview Rd. #D
Asheville, NC 28803
Phone: (828) 277-0222
frenchbroadbrewery.com

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Tucked away at 670 Linwood Ave, Building C, Whitinsville, MA 01588, Murder Hill Brewery is the coolest craft beer joint to crash the scene in Northbridge’s historic Linwood Mill complex! Kicking off its grand adventure in early 2024, this 2,400-square-foot hotspot—once home to Purgatory Beer Co.—sits pretty by the Mumford River with the Linwood Pond Dam Waterfall tossing in some serious scenic vibes. Why “Murder Hill”? The founders, inspired by the brainy crows chilling in the woods near their pad, nicknamed the spot after the epic “murder of crows” phrase—how wicked is that? Inside, they’re slinging bold, tasty brews made with Northeast Grainshed malts and New England hops that’ll make your taste buds do a happy dance. The taproom’s where the party’s at, dishing out killer original and collab beers, grub, and fun times like music bingo or hanging with the brewers themselves. Oh, and it’s smack in the Blackstone National Heritage Corridor—yep, where the American Industrial Revolution got its start—surrounded by wild spots like Purgatory Chasm for those who wanna explore between sips.

Adrienne and Ben Roesch, the husband-and-wife team behind Murder Hill, bring complementary expertise to their family-run venture. Ben, a 23-year veteran of the Massachusetts craft beer industry, is the former co-founder and brewmaster of Wormtown Brewery, where he created the iconic “Be Hoppy” IPA. At Murder Hill, he oversees brewing operations, focusing on locally sourced ingredients like Valley Malt and Four Star Farms hops to craft diverse beers, from IPAs to stouts. Adrienne manages the taproom and customer experience, leveraging her skills to create a welcoming atmosphere in the 50-seat space, which requires minimal renovations due to its prior buildout. Together, they launched the “Side Piece Project,” collaborating with breweries like Cambridge Brewing and Cape Cod Beer to offer initial pours while fine-tuning their brewing system, ensuring a full tap list at opening. Their hands-on approach—choosing not to hire staff—reflects their commitment to a personal, authentic brewery experience.

The Roeschs’ vision for Murder Hill extends beyond brewing, emphasizing community and sustainability. Adrienne highlights their pride in being part of the Linwood Mill’s industrious history, while Ben’s passion for local ingredients supports regional maltsters and hop farms, such as Blue Ox Malthouse and Four Star Farms. The couple fosters a lively taproom culture with events like release parties and collaborations with local businesses, such as The Uxlocale for brewer meet-and-greets. Their brewery welcomes families (with supervised children) and leashed dogs on the outdoor patio, creating an inclusive space. By sourcing local and maintaining a small, family-operated model, the Roeschs aim to craft not just beer but a sense of camaraderie and connection in the Blackstone Valley, making Murder Hill a destination for craft beer lovers and community members alike.

The Beers: A Sip of the Supernatural
Murder Hill’s lineup is as unforgettable as the hill’s dark past. Here are a few standouts:

Bandit’s Shadow Stout: This inky beast is as brooding as the hill itself. With roasted coffee and dark chocolate notes, it’s smooth yet intense, like a campfire tale that keeps you on edge. At 7.2% ABV, it’s a sipper that pairs perfectly with Adrienne’s famous smoked gouda dip. Ben swears the bandit’s ghost approves.

Wraith’s Pale Ale: A hazy, juicy pale ale with a citrus zing and a hoppy bite that sneaks up like a specter. Clocking in at 5.8% ABV, it’s the go-to for hot summer nights or post-hike refreshment. Adrienne insists it’s best enjoyed on the taproom patio, where you can watch the hill for ghostly flickers.

Hangman’s Red: This amber ale is a crowd-pleaser with its caramel sweetness and a spicy rye kick. At 6.5% ABV, it’s smooth but sneaky—much like the gallows that inspired it. Ben loves pairing it with the brewery’s brisket sliders, while Adrienne says it’s “the beer that makes you feel like you’re in on a secret.”

Ghost’s Last Laugh: A seasonal imperial IPA, this 10% ABV bruiser is aged in bourbon barrels for a piney, resinous punch with a boozy warmth. Released every October, it’s the star of Murder Hill’s anniversary bash, where Ben and Adrienne crank up the spooky vibes with bonfires and ghost stories.

 Why Murder Hill Matters
Adrienne and Ben aren’t just brewing beer—they’re building a legacy. Their commitment to local ingredients, sustainable practices, and community spirit sets them apart. Whether it’s donating kegs to town festivals or hosting fundraisers, the Roesches make sure Murder Hill gives back. And the beers? They’re the kind that spark conversations, whether you’re debating hop profiles or swapping ghost stories.

So, next time you’re craving a pint with personality, head to Murder Hill Brewery. Let Adrienne pour you a Wraith’s Pale Ale, listen to Ben spin a yarn about the bandit, and raise a glass to the hill that started it all. Just keep an eye on the shadows—you never know who’s toasting with you.

Murder Hill Brewery and Taproom
670 Linwood Ave
Building C
Whitinsville, MA 01588
Website: https://www.murderhill.com/

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A Place for All to Gather in the Willamette Valley
Oregon fields have just started to bloom out and have their earliest hop cones form, marking another exciting milestone for growers and agronomists alike–smelling the first cones of the year. Tearing open and rubbing the cones in your hands until you get a fragrant whiff has become my favorite part of agronomic work; To be able to smell the difference in hop varieties while in the field is an invaluable part of learning about beer, making my experience at Xicha Brewing even more irreplaceable and exciting. Growers, brewers, and beer enthusiasts of all backgrounds gathered at Xicha Brewing in North Salem, OR on June 26th to taste and celebrate the release of their Cerveza Común–a limited edition pilsner made with Simcoe hops grown by Coleman Hop Farms, which just so happened to be from the exact field where I was scouting and smelling hop cops earlier that morning!

Luckily, for the folks who couldn’t smell the hops straight out of the field, Coleman Hops brought multiple dry hop varieties to share in the sensory experience. What a difference the drying process made. Without the green, vegetal smell that fresh hops possess, all that remained in the dry hops were their aromatic properties, allowing notes to come across more clearly. Cerveza Común was, of course, the fan favorite brew of the night. After a long day of work, it was so refreshing to first encounter the plentiful tingly carbonation, followed by the classic dominant aromas of citrusy grapefruit & floral notes that pack a punch (as do most YCR hop varieties) all rounded out by the bready and lightly sweet flavor that defines the pilsner style. The bitterness lingered without being astringent, making it thirst-quenching–the exact beer sought after by anybody who spends long, hot days working in agriculture.

If pilsners aren’t your go-to, fret not. Xicha maintains a tap menu full of a good mix of lagers and ales, including experimental fruited sours–the coveted beer that, if you ask me, truly defines whether a brewery can do it all. While at Xicha, Head Brewer Charlie Van Meter gave us a sneak peek at his first attempt at a hard seltzer. Knowing that it’s still unreleased, I was surprised by the market-ready quality. Though my background is in beer, by being a 20-something who has tried plenty of just-average seltzers (and seen first-hand how the younger markets can tend to favor seltzers over beer), the only light fruity flavor, moderate carbonation, and nearly hidden alcoholic astringency made it seem to me that it would be a hit amongst younger drinkers. A word to the wise: keep your eye out for whatever Xicha releases next.

The folks at Xicha are class acts. The quality of the food and service rivaled that of the beer. The smell of fresh corn tortillas, sharp onions, and perfectly spiced braised beef filled the air and enticed you from the second you walked in the door. The modern atmosphere was welcoming to all, including families, friends, solo travelers, those who only want beer, those who only want food, and those who come for both. With indoor and outdoor patio seating, and a respectable number of beers on top, there is something that everybody will enjoy. As a place with food that is just as good as the beer, Xicha brings to life the true spirit of the hop-growing and brewing industry, in a world where the inspiration is momentarily lacking. Xicha is Oregon’s first Latine-owned brewery, but that isn’t just what makes one’s visit a unique cultural experience. I observed brewers, growers, owners, back-of-house, and front-of-house all swing by to greet customers at their tables, to thank them for coming, and to see what they thought of the experience. It is because of these elements of pride and integrity, genuine care for people and product, that makes Xicha a unique brewery experience. It is so refreshing to meet up with

locals and hear them say some iteration of, “Order anything–everything here is delicious!”. Such a review certainly holds up at Xicha Brewing.

About Xicha Brewing
Xicha Brewing, Oregon’s first Latino-owned brewery, has been a vibrant cornerstone of Salem’s craft beer scene since 2017. Founded by Ricardo Antunez, Ben Mendoza, Maggie Antunez, and Matt Dakopolos, Xicha [chee-chah] blends Latin American flavors with European-style ales and lagers, creating unique brews like their Guava Golden Ale and Mexican Lager, Chela. Committed to community and culture, their family-friendly taprooms in Salem and Eugene offer authentic Latin American cuisine, from barbacoa tacos to Peruvian ceviche, fostering an inclusive environment. With a new brewhouse and head brewer Charlie Van Meter, Xicha continues to innovate, expanding distribution across Oregon while hosting cultural events like lotería nights and Xicha Fest, celebrating their heritage through cerveza, comida, and cultura. Visit www.xichabrewing.com for more.

White Plains, New York– Paulaner USA, the exclusive U.S. importer of Munich’s renowned Paulaner Brewery, is excited to announce its partnership with Six Flags, the world’s largest regional theme park company. Beer lovers visiting Six Flags parks across the U.S. can now savor authentic German brews, including Paulaner Hefe-Weizen, Münchner Lager, Grapefruit Radler, and the celebrated Paulaner Oktoberfest Bier, available at 17 select locations. This collaboration brings a taste of Bavaria to thrill-seekers, enhancing their park experience with world-class beers.

“We’re thrilled to pour Paulaner at Six Flags,” said Andy Glaser, President and CEO of Paulaner USA. “This partnership expands our reach into the vibrant theme park scene, connecting with new fans in a fun, high-energy environment. Sharing our authentic German beers during unforgettable moments at Six Flags strengthens our brand’s bond with consumers.” Chris Peitersen, Corporate Director of Beverage at Six Flags, added, “Serving Paulaner elevates our guest experience with an authentic Oktoberfest vibe. These premium beers add a refreshing, flavorful twist for our adult visitors.”

Explore Paulaner’s Legendary Beer Lineup at Six Flags

• Paulaner Hefe-Weizen: Germany’s top wheat beer and America’s leading imported hefeweizen, crafted with a unique “yeast suspension” technique for a cloudy, smooth, and refreshing taste. Perfect for a sunny day at the park.

• Paulaner Münchner Lager: A Munich classic with a rich malty flavor and light hop bitterness, pioneered by Paulaner’s brewmasters for a crisp, crowd-pleasing lager.

• Paulaner Grapefruit Radler: A zesty, tart blend of grapefruit and Münchner Lager, served in cans for a refreshing, fruity sip ideal for roller coaster breaks.

• Paulaner Oktoberfest Bier: The #1 Oktoberfest beer in Germany, brewed annually for Munich’s iconic festival. At 6% ABV, this bold, golden bier is available on draft or in cans while supplies last.

All Paulaner beers are available on draft or in cans across Six Flags parks, except the Grapefruit Radler, offered exclusively in cans. Whether you’re riding coasters or relaxing, these brews bring Bavarian tradition to your adventure.

Paulaner Brewery: A Rich History
Founded in 1634 by the Paulaner monks in Munich, Paulaner Brewery began as a humble operation to brew beer for the cloister, with surplus shared with the community. Named after Saint Francis of Paola, the brewery’s commitment to quality and tradition grew, establishing it as one of Munich’s “Big Six” breweries permitted to serve at Oktoberfest. Over centuries, Paulaner perfected its craft, with its Hefe-Weizen and Oktoberfest Bier becoming global benchmarks for German beer excellence, rooted in Bavarian heritage.

Paulaner’s legacy continued to evolve, merging innovation with tradition through beers like Münchner Lager and modern offerings like Grapefruit Radler. As part of the Paulaner Brewery Group, which includes Hacker-Pschorr and other historic brands, the brewery remains a symbol of Munich’s brewing culture. Today, Paulaner exports its beers to over 70 countries, maintaining its 400-year-old commitment to craftsmanship while delighting beer enthusiasts worldwide, from Oktoberfest tents to Six Flags parks.

About Paulaner USA
Based in White Plains, New York, Paulaner USA imports Paulaner, Hacker-Pschorr, Tsingtao, and Fuller’s beers, bringing authentic global flavors to American consumers. Paulaner, one of Munich’s largest breweries, upholds a 400-year tradition of crafting premium beer specialties.

About Six Flags Entertainment Corporation
Six Flags, the world’s largest regional theme park company, operates 27 parks across the U.S., Mexico, and Canada, entertaining millions with thrilling rides, water parks, and attractions. For 62 years, Six Flags has delivered inclusive, family-friendly fun.

For more information, visit www.paulanerusa.com or www.sixflags.com.

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