When I chose to take Louise camping at South Mountain State Park, a lot of it was motivated by it’s proximity to Morganton, North Carolina, which is home two two of the best breweries in the state.
North Carolina is home to so many amazing beers. I’ve visited dozens and dozens of breweries in my home state, and I have a lot of favorite, but I think Fonta Flora eclipses all of them. They are doing things with beer that blow me away. It is true craft beer in the sense that it takes true artistry to create the amazing beers that are unlike anything I’ve had in all of my beer-fueled travels. Todd, the brewmaster, is truly a genius. He is passionate, an artist of hops and malts and delicious adjuncts, and he’s pretty much my brewing hero in the sense that his beer is the best I’ve had. Ever. Anywhere. And I’ve had a lot of beer. In a lot of cities, states, and countries. I plan vacations around the craft beer scene. And Fonta Flora is worth planning a vacation around. It’s that good.
On the second day of my camping trip, two of my best friends and I visited Fonta Flora. We’d hoped to taste some of the fine beers at Catawba Valley, which is also in Morganton, but alas they were closed on Monday, so I will have no other choice but to camp nearby again for another brewery visit.
Just like the first time I visited Fonta Flora, I was overwhelmed by the choices. There was a sour aged in white wine barrels with local kiwi. Beers made with Charleston rice. Another brewed with pine needles (I’m a sucker for beer that tastes like trees… especially spruce).
My favorite Fonta Flora beer is one called “The Bloody Butcher” made with local corn from the Butcher Farm in Morganton. I had it around Christmas time, and still dream of how delicious it was. Todd told me he had enough corn for one more batch before the 2015 crop arrives, so I will have to pay close attention to when it returns to the brewery.
Year of the Wood Goat was a fantastic farmhouse saison that was brewed with Charleston gold rice and Tumeric.
Vestige Bloom was a wonderful treat… an Appalachian wild ale that was aged with local kiwis in white wine barrels. After a five sample flight, this was the beer I chose for a full pour.
I was a bit disappointed in the La Loblolly, but only because I couldn’t taste the pine needles it was brewed with, and as I mentioned earlier, I love beer that tastes like trees. One of my favorites was Antebellum Ale from the now defunct Craggie Brewing that tasted like you were drinking a spruce tree.
On a scale of one to five stars, Fonta Flora gets about a million. It’s less than two hours from Charlotte, and I will happily drive there regularly just for a taste of their fine brews.
Teardrops & Ales 