(Kinston, NC) – Mother Earth Brewing Head Brewer, Josh Brewer, joined a few other North Carolina brewers on a SAVOR panel last weekend to talk about their respective roles in the Tar Heel State’s beer scene.

Mother Earth is about 2.5 years into business. In its first year, it produced 1,500 barrels. In its second year, it produced nearly 3,500 barrels. This year, the company is on track to produce 7,000 barrels.

On the heels of picking up its 1,000th account in North Carolina, the company just added the Atlanta in early May and has since sent a limited amount of beer into the DC market as well.

Mother Earth is going for Gold LEED certification right now and should be the first brewery in the U.S. to earn that level of certification. Brewery Vivant became the first (and only?) U.S. microbrewery to earn Silver LEED certification this past February.

When asked about the trademark battle with Mother Earth Brew Co. and Mothers Brewing Company, Brewer joked that the company has no plans to change its name.

Brewer talked extensively about the company’s Window Pane Series, revealing the next few releases that are scheduled. Each beer is aged in barrels for around three months though, as Brewer noted, that schedule can get away from them by a little bit…or a lot. They are released in cork-and-caged 750ml bottles and on draft.

The first beer, Blackberry Double Wit aged in Pinor Noir Wine Barrels, debuted in May.

The second beer is an American Wheat Beer fermented with peaches and aged in Chardonnay barrels. That one was brewed on Monday. For the pilot batch, they used seventeen pounds of peaches per barrel though the production batch will use less peaches per barrel.

Brewer didn’t give too many details on the third but said that they would be using raspberries.

The fourth one in the series will be a loose interpretation of a Belgian-style Dubbel fermented with figs and raisins. The beer will be aged in apple brandy barrels from a distillery in Linoir, North Carolina, called Carolina Distillery.

Listen to Brewer’s full talk on Craft Beer Radio.