The Fermenting Barrel

What does beer mean to you?

2008-05-01T09:45:00.000-07:00

This past week I got a chance to go spend some time with my good friend Josh Pfriem, a brewer at the Utah Brewers Cooperative. What an interesting experience I had at the brewery.

UBC (brewers of Wasatch and Squatters beers) is the 48th largest craft brewery in the US. As a standard, they brew clean, well balanced, 4% alc. beer. Through my interaction with their brewing staff, I was struck by the contrasting vision of how they see beer and how I (and Josh, probably) see beer.

Where they like clear, brightly filtered beer, I go for the unfiltered, rustic side. They prefer the tingly, sharpness of an artificially carbonated beer, I like the textured, roundness of naturally bottle condition beer. Where they strive for rigorous consistency, I lean toward an artisanal, farmhouse inconsistency.

My point? Our visions of what beer is are different, and it's beautiful. Some people want their hops to make your mouth numb, some only strive for balance and consistency, and yet others want a lip puckering acidity in every sip. The great thing is...nobodies wrong. Beer and the enjoyment you get from it is wholly yours. The diversity in discerning palates is what makes this beer culture so interesting, fun, and burgeoning.

You know, you can refill that bottle.

2008-04-22T07:29:00.000-07:00

Wow, everyone's thinking about packaged beer these days.

On Thursday I was in a lecture on sustainability and the life cycle of beer at the Craft Brewers Conference. During the Q&A I presented the panel with the question "where do reusable bottles fit into a sustainability solution?"

I guess I wasn't the only one who had this question.

This morning I read an article in Joe Sixpack's column about the demise of the returnable bottle. Why did the reusable disappear in the US?

I am often fascinated with ways that brewers can lessen their carbon footprint. The returnable bottle is perhaps the most eco-friendly packaging solution besides kegs. And yet it has completely disappeared here. Bottles obviously carry a detrimental carbon load (you can refer to this article for more specifics), besides the impact of beer in a retail setting, glass carries the largest carbon footprint in the lifecycle of beer.

When I presented the sustainability director from New Belgium Brewing, who was on the panel, with the idea of reusing bottles, my thoughts were sort of poopooed as if reusing a bottle wasn't possible.

And then the audience spoke up.

Canada reuses bottles, Europe reuses bottles, developing countries reuse bottles, third world countries reuse bottles, homebrewers reuse bottles, and up until about teh 70's every bottle in the US got reused. And here we sit, one of the richest countries in the world, and we're told it's just too much of a logistical matter to be a feasible solution.

Maybe, we are just too comfortable with the waste we generate. I would think New Belgium, a brewery I hold in high esteem when it comes to sustainability, would be all over this topic. But, they weren't, just too much logistics. How sad.

Challenges for the green brewery.

2008-04-11T11:33:00.000-07:00

I came across this article recently about sustainability and the beer industry. Interesting. They talk about a couple of issues that concern me and my passion for beer, mainly breweries resource use and CO2 emission. It's hard for me to get around the fact that brewing beer requires alot of water and energy. I just wish this wasn't so.

The article doesn't really address ways to solve this problem, it just sort of highlights the fact that it is there. Check it out, it's worth a read.

Bottle conditioning saved my beer.

2008-04-08T14:57:00.000-07:00

Bottle conditioning makes sense.

Before I get into why it's such a great idea, first, let me tell you what it means to bottle condition a beer.

Bottle conditioning is the process of leaving or adding live yeast to a beer so it can mature in the bottle. Most bottle conditioning involves adding yeast and a sugar source of some sort at bottling. This causes the beer to referment, adding natural carbonation, a layer of live yeast, and a small amount of alcohol.

Here are some reasons why this is such a great idea:

1. It keeps the beer fresher. When the yeast ferments the sugar it uses up most of the oxygen trapped in the bottle. Oxygen is a great enemy to beer, breaking it down and contributing to oxidation off flavors. By eliminating the oxygen the beer stays fresher longer.

2. More carbonation. Bottle conditioned beers have the ability to contain more carbonation than regular bottled or draft beer. I love the liveliness of bottle conditioned Belgian beer, especially Duvel.

3. Added complexity. The refermentation adds more layers of depth and texture to the beer.

4. Better cellaring ability. The active yeast left in the bottle allows the beer to develope and change over time. Orval is a great example of a beer that matures well in the bottle.

What's the best way to drink beer, as in best green way.

2008-03-13T11:01:00.000-07:00

Over at Slate magazine, Brendan I. Koerner wrote a great article about environmental choices when it come to drinking beer. Here are some condensed highlights from his article:

-if choosing between bottles and cans, cans use bauxite which is far more environmentally destructive than the silica used in bottles. This results in 2.07 kilowatt hours of electricity to produce a can vs. 1.09 kilowatt hours for the bottle.

-however, when it comes to recycling, cans are more recyclable and recycled at a higher rate than bottles.

-when looking at greenhouse gases produced in transporting your beer, bottles are much heavier. If your drinking from a brewery close to home, bottles make sense, but if it come from a far distance, bottles are not so smart.

-reusable glass bottles, which most of the rest of the world besides America are using, make great sense.

-kegged beer is by far the best choice, kegs last between 15-20 years and have the greatest chance of getting recycled.

When it comes down to it, locally brewed and kegged beer is going to make the least negative environmental impact. Not mentioned, but worth noting, perhaps an efficient homebrewer might top the list when it comes to eco-responsibility?

Top 5 reasons why the "hop shortage" is good for the beer industry.

2008-03-11T16:34:00.000-07:00

Hops! Hops! Hops!

Who would think it would come to this?

Such a media frenzy and panic with the "hop shortage" and subsequent price increases.

This is a bad thing, right?

I think not, and so I have included several reasons while it is not as bad as we think, perhaps even working as benefit to the industry.

1. Free media coverage for craft beer. I can't even begin to list the amount of nationally syndicated articles about the hop shortage featuring small craft breweries that I've read in the past year. Free press. No one is complaining, especially not The Boston Beer Co.

2. Balanced beer. What with all the quadruple IPA's and 500 ibu Russian Imperial Stouts, the craft beer industry could learn a little more about balance. What better way than to take away their hops.

3. More beer exploration. Maybe a little spruce. Perhaps a little coriander. Some Orange peel. A touch of pepper. Some tannin from wood. A nudge towards creativity and ingenuity. You get the picture.

4. Price increases. Sure, no one likes to pay higher prices, but craft beer for the most part is not a profit driven field, instead it is a passion driven field. I think breweries deserve to make more money for the effort they put in. In no way do I think that the price of hops will justify the increases we will see in the stores. Hops are such a small part of the overhead cost that go into making beer. Equipment, power, fuel, water, employee salaries, square footage, these are the real costs. Despite this fact, we will see a greater increase than what truly correlates with the hop price increase. And I support this if in the long run it pushes more breweries to open or stay in business.

5. Broader beer education. Most people I know didn't even know what hops were before last year. Now, with the great media coverage the "hops crisis" has brought, more people have become aware of the ingredients and agricultural heritage behind beer.

Alaskan Smoked Porter.

2008-02-28T10:16:00.000-08:00

My first and only experience with Alaskan Smoked Porter came recently, a 10 year old bottle from 1998. Wow! 10 years in the bottle and only little signs of oxidation. Instead, aromas of rich, honey baked ham with a strong base of deep and dark roast. Small punches of sherry nuttiness and soft dark fruits. The mouth-feel really achieved inspiration with a roasted malt fullness and a dry, pleasantly smoky finish.

Coming from the brisk cold of Juneau, Alaska, the beer first came on the market in 1988. With an inspiration for roasted malts and smoked salmon, the owners of Alaskan Brewing Co., Geoff and Marcy Larson, began to smoke the malts locally over alderwood at Taku Smokeries. The beers incredible reputation helps build anticipation every year as the bottles are marked with a vintage date, encouraging you to cellar a few for the future.

If you try this beer sometime soon and you want a food recommendation, I suggest a simple sandwich. Using multi-grain bread, I would layer tomatoes, sprouts, mozzarella cheese, a couple drops of hot sauce, a small amount of a mild mustard, and then, instead of a smoked meat, just enjoy the smoked porter with the meal.

Is organic beer bad?

2008-02-26T09:51:00.000-08:00

I've often heard many people share their dislike of organic beer. The common misconception is that the quality of the beer is poor because of the ingredients.

This is quite far from the truth.

I think the reason for organic beer getting a bad rap is the approach commercial organic producers take in their business choices. Instead of getting into the beer business with a first and foremost passion for quality beer, they step into this arena with their motivation being things like a great marketing concept or they are excited about organic agriculture and sustainability. These are not a bad thing, but they won't make good beer.

As a homebrewer, the majority of the beer I make comes from organic ingredients (here is a great source for buying organic). I'm proud of this fact and have never thought once that it hurts the quality of the beer I make. Making a great product is always my first priority, but sustainability constantly floats around in the back of my mind.

In the commercial spectrum, the shelves are filled with many great organic choices. In places like Portland, OR almost everyone's making organic beer; Roots Brewing Co., Laurelwood, Hair of the Dog, Hopworks Urban Brewery, Etc. For beers that are more widely distributed there are some truely great choices; New Belguims Mothership Wit, Deschutes has some organic products, Bison makes some fine organic beers (they made a farmhouse saison 2 years ago that was one of my favorite beers of the year), and the list continues to grow all the time.

So, don't count the beer out because it is organic, that is no reason to stereotype some really great breweries.

The Confrontation of Expoiter and Nurturer.

2008-02-21T11:40:00.000-08:00

As a beer enthusiast, I am constantly pitting craft beer against industrial beer. In this battle I send craft beer, a scrappy multi faceted, viral movement of passionate brewers, into the ring against industrial beer, a three headed corporate, marketing, and profit driven business.

It's not just make believe, it's a real confrontation.

Over the past eight years the overall beer market in the US has been fairly stable, growing or losing a few percentage points every year. During this same period our population has stayed relatively stable as well. What this means is that in order to sell more beer you have to persuade customers away from one of your competitors. Craft beer has been fairly good at achieving this, their rate of growth the past few years has been somewhere between 10-13%. This nod to the little guy pumps new, fresh blood into a stagnant pulse.

It is this same local, intimate care taken by craft brewers that Wendel Berry writes about in his book The Unsettling of America. Though he talks about two approaches to farming, agribusiness industrial farming and the local family farm, his voice is quite relevant. He uses two terms to define the two, exploitation and nurture. The exploiter thinks in terms of numbers, quantities, and hard facts with the end goal being money and profit. Whereas the nurturer thinks in terms of character, condition, quality, and kind with an end goal of health for the craft and community.

The post-industrial 'nurturing' movement of craft beer is far out-weighted by the industrial brewery's dollar, organization, technology, and marketing, yet its growth cadences on. Passion, care, and community propel beer drinkers away from industrial products and toward local and regional beer. Encouraging? Yes. An unorganized and underfunded group of closet chemists and backyard brewers demanding an audience for their well cared for vocation. Wendel Berry would be proud.

The Perfect Cellaring Beer

2008-02-15T17:27:00.001-08:00

If ever there was beer to cellar, it is Hair of the Dog beer.

Their Adam beer I have always adored, but Fred, a golden special ale, has never quite done it for me. Too much malty sweetness. Too Strong. Off putting hop bitterness. As a beer, it has never totally come together and been a memorable, complete, and integrated experience. But my opinion now changes.

A couple of months ago I had a Fred from 2003 or 2004. Still, much of the same cloying sweetness. My opinion stayed the same.

Then, last Sunday at a place called the Beechwood BBQ, the proprietor, Gabe, poured me a glass of Hair of the Dog Fred from 2000. Wow! What a succinct experience. Strawberry. Apricot. Dried plum. Spanish sherry nuttiness. A perfect tango of fruity, aged malt sweetness and firm bitterness. Warming, but not alcoholic. Truely, a genuine expression of what an aged beer can be.

I have now tasted many vintages of Hair of the Dog ales and am convinced that their beers grow in depth as time passes. Oxidation rounds out the sharpness, bottle conditioning dries out the intense residual sugar, and the experience just gets more enjoyable. The motley vividness that is expressed young, gives way to a unified maturity when old.

What a great way for me to get to welcome Hair of the Dog beers and their availability in Southern California. Cheers to all the great beers we get to enjoy these days.

Beer as a Cultural Institution.

2008-02-01T16:03:00.000-08:00

I just got done drinking a glass of Rodenbach, a flemish sour ale. The beer has an incredible profile; dark cherry tart, hints of Dr. Pepper, fresh cut cedar, grape popsicle, and a crisp, dry, and subtle chocolate malt finish. Really, a unique experience.

I have had beers in America crafted along these same lines before, but what distinguishes this beer and many others from their American counterparts is the cultural history surrounding the breweries and their beers. The Rodenbach brewery has a history in the Roeselare region of Belgium pushing on 200 years. Blind and yet swooned by beer, Alexander Rodenbach instigated his families new heritage, purchasing the struggling St. George brewery in 1820. Drawing influence from brewing methods used in England, Eugene Rodenbach began using wood to develop acidity in their beer in the late 19th century. This process focused the breweries attention and propelled them to define the style of beer known as a Flanders Red Ale.

In an age where technology almost always trumps tradition, the Rodenbach brewery has bucked modernization, continuing the rigorous process of aging all their beer in oaken vats, 294 in all. This classic approach allows locals to identifying the brewery as part of Belgian history they can lay claim to.

In a rather young, and yet thriving artisan beer culture here in America, we lack the sort of ideologies they possess in places like Belgium that allow them to see beer and breweries as cultural institutions. We did have a beer culture in America that paralleled our history as a nation, but most of this knowledge has long been forgotten. Prohibition ravished our sense of identity, pushing our local beer from something to be proud of, to a taboo, or even worse, sin.

Sure, we can go to our local market and find beer from around the world or the newest twist on tradition our local breweries have come up with, but that doesn't make the ideology seep deep into our being. With just about 30 years of the new found "craft" beer under our belts, we are just beginning to see the opportunities we have with beer in America. With places like Seattle, Portland, Denver, and San Diego fighting to claim beer as a part of their local culture, I feel we have much more in store for us as it develops the respect and maturity it is capable of.

[this was for you Hunter, since it seems that you are either my only reader or the only one who cares what direction my writing goes. cheers, brother.]

The $400 Beer.

2008-01-31T15:29:00.000-08:00

With all the talk about beer pricing going on these days, I found this article in the Salt Lake Tribune quite interesting. It seems the Carlsberg brewery in Denmark has gone and outdid everyone, they've made a beer with a $398 price tag. Ouch!

Sure, I think for the effort that goes into making a premium beer that a decent price should be paid, but 400 bucks! This is a new realm, both, a marketing tool for the brewery, and even more sad, a status symbol for the consumer.

I'd love to hear the reviews on this beer, because I personally don't see the justification for this sort of pricing on any consumable good, whether it be wine, beer, caviar, or whatever.

Simple, educated beer explanations are the best.

2008-01-11T20:36:00.000-08:00

Man, I'm always overdoing myself.

When I try to explain something, like beer for instance, I always try to be super thorough, explaining every last detail. I think it comes from my upbringing. When someone asks what an American pale ale is, they don't want to hear how hops effect ibu's, the perfect mash temperature, or the thermo-dynamics as they relate to beer flow through a hose.

People just want the basics.

Oh, a pale ale, that's a fruity beer with a nice caramel malt base typically balanced against citrus and floral aromatics. Simple, to the point.

Lately, my over extension has become more clear to me because of my new job. I'm training to be a bartender at a great beer bar in Santa Monica called Father's Office. They put all of their bartenders through a program called "beer school." Right now, I'm both going through beer school as a trainee and giving them feedback as to its accuracy and organization. The problem I keep falling into is this desire to fill in every stinking detail. Every time I feel like their material is too ambiguous and overgeneralized I go the opposite direction and get too in depth.

Father's Office does things right by keeping their explanations of beer simple.

This idea of explaining beer and food to people in a simple, straight forward manner is paramount to beers ongoing success. Not only is it great that Father's Office does this, but the fact that they actually have a training program so that their employees can give educated information about the beer they are serving is unreal. And they've been doing this for years. Most places I go, the servers can't even name the 3 beers they have on draft.

Recently, a new national beer education program organized by Ray Daniels was formed, the program is calling their newly trained beer experts Cicerones. You can read about it here. Though it's about 15 years late, it's great that we're putting more organization effort behind the service of beer. It's a munch needed missing link in the beer chain.

More training for people serving beer, such a novel idea.

The Marching Malted Beverages have sidetracked me.

2008-01-07T13:14:00.000-08:00

The holidays have kept me busy and distracted. The hum of friends and family partnered with the credence of fermented malt beverage marching into my mouth has left me post less for a couple of weeks.

In reviewing my sight and the trends in my own writing, I realize the business and politics of beer fascinate me, but may be a bit dry in there overall appeal. Is this true?

I want to push my writing about beer to be more engaging, personal and filled with the joys I get from this great beverage. I would love to hear your feedback on the direction you would like to see my writings go. Suggestions, please?

Sierra Nevada does it again!

2007-12-24T13:57:00.000-08:00

If there is one brewery that I continually admire for not only their quality, but their resourcefulness, corporate philosophy, and environmental stewardship, Sierra Nevada Brewing Co. is it. Instead of focusing on marketing campaigns and public image, they hone in on quality control and stewardship.

A recent press release announced the installation of a new solar array. By coupling this with their existing 1 MW fuel cell they are very close to reaching their goal of providing 100% of their energy needs with clean, on site alternative energies. As the second largest craft brewery in the US this is no modest task. In my humble opinion they are the leader in brewery sustainability, and yet you hardly ever hear a peep about this in the public spectrum.

The same thing goes for their beers, with minimal advertising they continue to let the product speak for itself. And the product does indeed speak for itself, their freshness in the bottle far surpasses most craft breweries out there. Sierra Nevada Pale Ale. Celebration. Bigfoot Barleywine. These are all great beers. Cheers to them for making excellent beer and enforcing such sound business practices.

Flying Dog Brewing Co. moving production operations to Maryland.

2007-12-12T13:09:00.001-08:00

So....more shake-ups in the craft beer world. Flying Dog Brewing Company is up and moving all their production from Denver, CO. to Fredrick, MD. Their president, Eric Warner, talks about it here. That's a pretty big move for a fairly large craft brewing company. They've stated that a large reason for the transition is the huge increase in hop and malt prices. Their facility in Maryland is much more efficient and cost effective. Interesting.

Could you move your beer to the back of the store, please. The kids are absorbing it through osmosis having it near the entrance.

2007-12-12T11:52:00.000-08:00

Way to often the US comes up with the most stupid policies imaginable. The Salt Lake Tribune reported that in South Utah County they've passed a recent ordinance requiring stores to move beer displays a minimum of 15 feet from their entrance. There goal is to limit kids exposure to alcohol.

Doesn't their city counsel have better things to do than this.

Why is beer demonized? In other countries beer is a social way of life, something that families share together at the dinner table. Often ones first beer or glass of wine gets consumed with one's parents. It's a way of forming community bonds.

Tell me this, are the kids absorbing the alcohol by being in the mere vicinity of a case of beer? Can't the kids still walk to the back of the store and *gasp* be exposed to beer? Or are the children confined to the front of the store?

In my opinion there's way worse things kids can be exposed to right at the counter, say...pornography, cigarettes, or even junk food, candy, and soda. Last I checked diabetes was one of the worst epidemics in the US. How does it usually develop? Through obesity caused from a poor diet and a sedentary lifestyle. How about going even a little further, what about all the easy access kids have to the crap on TV, the Internet, and movies.

OK, I'm done ranting. You get my point. There's bigger fish to fry than fretting over kids walking past a case of beer when they walk in a store. Just leave it to Utah to come up with even more insane alcohol laws. As if their laws weren't already weird enough.

Slangin' beer on Ebay.

2007-12-10T14:52:00.000-08:00

The beer geeks of the world are rabid for rare bottles of Lost Abbey, Three Floyds, and Firestone Walker beers. This growing phenomenon shows beers made by reputable producers popping up on Ebay for outrageous prices. Recently, a bottle of Dark Lord from Three Floyds sold for $167. I'm sure others have sold for even more.

As I sift through the gossip of online beer folk I find people claiming that the true beer enthusiasts would never purchase a beer on Ebay, that this practice is harmful to the beer industry, the brewers are losing out on profit, and that it's artificially pushing beer pricing higher. Nonsense, I say.

How is it artificial if the consumer is setting his own price? Isn't it also the insane enthusiast who is willing to pay 500% of face value for a rare product. And if it was harming the breweries don't you think they wouldn't be bragging about it (Lost Abbey brewer Tomme Arthur "mentions" ebay pricing here) and sending out press releases announcing the prices their beers are fetching on Ebay (Firestone Walker here).

Sure, it's a wacky world seeing bottles of beer sell on Ebay for a 100 bucks, but it is an auction with the audience setting the price.

At one point my mother was buying childrens books at thrift stores for $.25 and then turning around and selling them on Ebay for $20. Her customers were not complaining because they realized they were buying a product that was rare and no longer available. The same goes for beer. If a brewery can only produce a curtain amount of a given beer and the demand is greater than the production, then the consumer will help set the market price.

So, in my opinion, more power to all you Ebay slangers. If the beer geeks keep buying, I'm sure the breweries are willing keep soaking up the free press.

Firestone Walker "11"

2007-12-01T15:39:00.001-08:00

So, if I wasn't already excited enough for the release of Firestone Walker's 11th anniversary ale, yesterday sealed the deal. I went down to The Strong Ale Festival at Pizza Port and had the pleasure of trying two components of this blended oak aged beer (click here, here, and here for more info on this beer).

Parabola and Rufus were the two beer's names. Both were massive.

Parabola is an 13% imperial oatmeal stout. Saying the beer is complex is like saying Bill Gates is sort of wealthy. An explosion of flavor in your mouth. Dark chocolate. Real vanilla bean. Coconut. Deep espresso roast. Warming alcohol. Definitely one to take as a sipper for your nightcap. A singular beer experience.

Rufus is an 11% imperial amber ale. An soft amber/golden hue deceptively hides this beers strength. Bourbon. Alcoholic. Vanilla. And to my surprise quite a bit like a beer version of the cereal Cookie Crisp, which when I was a kid used to be one of my favorites. Enjoyable, but overall a bit too sharp and harsh.

...hopefully, I will be purchasing a bottle of the real deal soon. I'm sure the whole will be even better than the sum of its parts.

Following rules-the new cool.

2007-11-29T13:44:00.000-08:00

Connoisseurship and pretension, a marriage seemingly inseparable. The mere idea of being a connoisseur creates a hierarchy, a separation of the good and the not so good.

Can one enjoy top of the line goods without becoming a shmuck? Some are of the ilk that creating rules of etiquette will help people behave in a more civilized way and eliminate hierarchy. The LA Times did a piece on the rise of the speakeasy cocktail parlor, a place immersed in rules for its patron to follow, all to bring the focus away from shmuckiness and shifting it toward appreciating the drink.

I hate following rules or being told what to do, but I kind of like this concept. Take away all the usual night life games, meat markets, overcrowding, cellphones, loud music, drunkenness, namedropping, etc., and replace this with an environment focusing on the art of the drink.

I'm sure some of these places are high concept and only interested in creating an elite sort of joint with high-end cocktails and membership fees, but at the root, this is a great idea. What it does is put everyone who enters on the same level, vents the pressure of a scene, and lowers the overall volume, so everyone can enjoy their company and the drinks they have in front of them. Perfect. I'll take that any day.

[Reading back over this, I realize this may just be an issue in bigger cities such as LA or NY. It may be out of context in other places.]

The cost of a glass of beer.

2007-11-21T13:01:00.000-08:00

How much are you paying for a glass of beer at your local pub or brewery?

Recently, I've come across a few articles that have talked about cheater pints (pint glasses that are only 14 oz. instead of 16 oz.) and the amount people are paying for draft beer. Man, I feel out of touch here in Los Angeles. Beer is expensive in this city.

I was recently thrilled to find a place three blocks away that has a happy hours with $3.50 pints. A bargain I thought.

Another place over in Hollywood sell pints for $4 all the time. The best deal in town I think.

I regularly pay $5-9 a beer. No, not for some rare Belgian or barrel-aged beer, just straight forward American ales like Sierra Nevada pale ale. It's crazy how easy one assimilates into a new economy. I've only lived here a year and a half and this all seems normal. Is it? Well, yes, considering the cost of running and operating a business in this here expensive metropolis. But, that doesn't make it fun to shell out those hard earned bucks for a beer.

If you live where you can get $3.50 pints, enjoy it, cause it doesn't happen everywhere...and it may be changing soon in the new climate of expensive hops and grains.

WidHook...what are the implications of this craft beer merger?

2007-11-17T12:41:00.000-08:00

A few days behind the times, but I think this is significant enough to post a few days late. Widmer Brewing Co. and Redhook Brewing Co., both large craft breweries, are looking to merge in earlier 2008. Anheuser Busch holds minority stake in both companies, giving the craft breweries better access to A-B's distribution chain. Interesting to see these developments as craft breweries try to take advantage of economies of scale. In the beer world the cost of just about everything (barley, hops, power) is skyrocketing, forcing companies to adjust strategies to survive. We've seen this happening with industrial breweries, but this is perhaps the first of this size for craft beer.

I can't for tell the implications of this development, but it does appear as though it will be harder and harder for smaller breweries to compete in this sort of market. Many factors seem to be going against the littler guys. Access to distribution. Brewery efficiency. Purchasing power. Widmer and Redhook seem to be finding answers for these problems, but most small breweries do not have these same options, nor do they care for these sorts of corporate solutions. Patrick Emerson at the Oregon Economics blog has some interesting thoughts on these issues. If interested check them out as well as Jeff Alworth's response.

Will moves like this make it harder for small brewery to compete? Can the smaller brewery survive the looming price hikes in necessary ingredients? Or can passion push them through in their small profit margins, limited distribution networks, and seemingly endless hard work and low pay? What do you think?

Temptation from Russian River Brewing Co.

2007-11-14T12:44:00.000-08:00

It's been awhile since I've written about the actual sensation of drinking a beer. Crazy. Isn't the simple pleasure of drinking a beer what this is all about? I think so. Today, I return to beer.

In celebration of my wife's success at school we popped the cork on a bottle of Russian River Brewing Co.'s Temptation. The bottle had spent the last 8 months cellared in our garage. The label says it is a Belgian blond ale age in French oak chardonnay barrels with Brettanomyces. Without even opening the bottle it already seems complex. I've had this beer several times, so I understand what I am getting into.

The cork popped with some force, hinting at ample carbonation. The beer pours a cool yellowish gold with a generous white head. The aroma wafts with stone fruit, bready hay, and a subtle lingering sourness. In the mouth is where this beer really gets it's legs. Peach. Apricot. Firm tannins. Lemons zest. A bracing, yet integrated acidity. Delicate hay. Vanilla pushing toward tropical fruit. Light body, but lively carbonation to balance it out. Finishes with a dry, tart peach sensation.

Truly, Russian River understands how to achieve complexity and balance. In this beer, I feel it is the acidity and tannic tension from the oak that help develop its layered and textural complexity. I've drank this beer before, but this was the best bottle I've had. I think the added age helped smooth out the intensity on the palate and integrated the richness of tastes together.

At $11 for 375 ml, this beer is quite expensive, but well worth the price tag. If you find yourself blessed enough to come across it in the store, buy it up!

You gotta try this beer that tastes like beer, it's awesome!

2007-11-09T09:00:00.002-08:00

I'm a drink fanatic.

Yes, beer is usually my number one choice. However, every circumstance can't call for a beer. So, in some occasions, I turn on my eye-glass windshield wipers and try to clear off the beer goggles. I'm out scouring the shelves to find libations other than the malty liquid that keeps wanting to pound down in-front of me. Coffee. Tea. Wine. Boba. Juice. Smoothies. I love them all. When I branch out to another oasis of liquid, I look for something that differentiates itself by being unique and distinct from other options.

Recent curiosity found me researching coffee on the web. Cyberspace swims with radicals for this black liquid. In my reading it appears that most coffee enthusiasts keep calibrating their beverages with wine. They know their subject, coffee, very well. They approach their subject from a well informed perspective; covering climate, soil, and cultivation, the nuances of roasting your beans, and the most important part-sensory textures: taste, smell, and touch (in the mouth, of course). Disappointingly though, they keep coming back to this calibration with wine.

I see this same thing in the beer spectrum. Heck, I do it myself. I feel the need to justify beers status in the connoisseur's world, often bringing up the comparison that beer has a broader range of styles than wine and that beer is a better fit with most foods.

Recently, though, I've come to the conclusion that this approach is a mistake.

All of these beverages can stand on their own two legs (or glass stem or ceramic cup bottom for that matter). Even great beer writers such as Garret Oliver fall into this trap. In his book The Brewmaster's Table he writes "Wine is a simple beverage to produce. In order to make wine, one needs only grapes. Crush the grapes, and the natural yeast on the grape skins will start the fermentation; and pretty soon--voila!--you'll have wine. In fact, if you have enough grapes, they'll crush themselves by their own weight--the winemaker doesn't even need to do that! Beer is not nearly so simple, and brewing is a far more complicated art than winemaking." In my opinion, comparisons like this diminishes beer's status. It's the dirty politics of smear campaigns and idea theft.

Granted, the wine world has done a great job of establishing a more refined status. The image winemakers have shaped has made consumers look at their beverage with respect. Much of this has to do with how they talk about wine. A while back Field Maloney wrote an article highlighting linguistics role in wines rise to the top of the class. They created a vocabulary that aligned themselves with connoisseurs, not with consumers of another product.

Coffee is not wine. Beer is not wine, either. They all are unique, complex experiences by themselves.

I think beer drinkers, myself included, need to stop calibrating beer against other beverages. Beer stands out with it's own subtleties, nuances, and sensory textures. We should allow our vonacular to highlight the aspects that make it uniquely beer, without trying to justify it with talk about wine. As the cliche says, it's like comparing apples and oranges.

Is Classic Rock the Sound of Fermentation?

2007-11-02T11:27:00.001-07:00

This is part of a collective beer blogger effort to write in a unified manner on a given topic. This is the 9th session of this sort, but the 1st for me. This "Session" is hosted by Tomme Arthur and involves beer and music. So, here it goes.

Are the reverberating sounds of Creedence Clearwater Revival, Led Zeppelin, and Jimi Hendrix all an inherent part of the magic of making beer? It seems every time my bright green, size 9 Asics enter into another brewhouse my ears are filled with the glorious guitar driven rock sounds of the past. Is there a collective knowledge that shows those little yeast cells preferring the soulful growl of John Fogerty?

Perhaps, classic rock is only what the little yeasties that make American style ales prefer when they're reproducing? Maybe, different types of yeast prefer different types of music?

I think the little yeasts I use in brewing, usually Belgian derived, are partial to the classical compositions of Mozart? They seem to perform better when exposed to the balance and clarity of his piano concertos.

Maybe, every step of the brewing process requires something different.

For example, in my brewhouse, indie rock for the the actual brew day.

Fermentation is more style specific:

Techno music for German lagers.
Classic rock for American ales.
Classical compositions for Belgian ales.
Mariachi for our friendly, festival lagers from south of the border.
Neil Young for the lagers north of the border.
Wild Fermentations with non-traditional yeasts and bacteria tend to take in a broader set of influences in their work. James Brown. Tom Waits. Beirut. Prince. ABBA. Johnny Cash. And many others. Each one exposed in small doses over long periods of time.

Ok, you get the idea, yeast are particular in their music choices.

As for the actual act of drinking beer and listening to music, wow, the experiences can be so expansive. I'll stay in the present, I guess. Right now, I'm writing, listening, and drinking. The speakers trumpet Devendra Banhart, a folk freak sprouting with joy and mischief, multiple languages, and things unexpected and misunderstood. This floats along in alliance with the saison fermented with Brettanomyces I am drinking; a bit offensive, tart, layered, and not understood by everyone. My writing swims with these elements, edgy ingredients forming a relationship.

Beer and music, in my malt stained world an elemental bond.

A Beer Drinkers Manifesto.

2007-11-01T15:08:00.001-07:00

I've been disappointed many times when drinking beer out at pubs or restaurants. Not only with bad beer, but with absolutely no attention given to the subject of beer. If I'm going to spend my hard earned money at an establishment, I want to know that they care about my whole experience. Even at beer focused venues, I see retailers taking beer drinkers for granted, insulting their intelligence (or palate for that matter), and most importantly, not paying attention to the quality of the product they serve.

Well, I think this all needs to change.

A recent article in the LA Times posted a manifesto on diner's rights when eating out. Though I disagreed with some of the material in the article, it got me thinking about the beer consumers rights. In order for beer to present itself in a respectable manner, retailers need to start taking it a bit more serious. So, I've gone and written The Beer Drinkers Manifesto, a few rights I feel belong in the beer consumers world. I'm sure there is things I've left out, but I think it's a good start:

1. Information on what beers are being served. I'm not meaning complicated details such as malts, IBU's, and yeast strains. I'm talking much simpler things; an up to date beer list, staff that is informed of new beers, an indication of what the beer style is on a particular beer, and if a restaurant, maybe recommendations on pairings with food.

2. Proper glassware. Everything is not meant to be served in a pint glass. Smaller portions of stronger beers seems reasonable; I'm not drinking to get sloshed. Having 2 or 3 sizes of glassware really can heighten the experience.

3. Informed staff. Waitstaff and bartenders should know what beers their establishment serves, period. I don't know how many times I've dined out and the waiter can't even name the 5 beers they carry. If the establishment decides to carry, say 20 beers, they should take the step to inform their staff a little further. Simple beer basics, such as knowing the differences between common beer styles, should become the norm.

4. A proper pour. Just as much as I don't want a glass full of foam, I don't want a glass filled to the top with no head. Aromatics are a huge part of the beer experience, an inch or two of head can greatly enhance the character of a beer.

5. Proper beer storage. Beer is a perishable. If you don't store your eggs in 100 degree California weather, you shouldn't store your beer there either. Most beers are best consumed fresh (though there are many exceptions), and the best way to keep it fresh is to store it at cellar temperature or cooler. Oxidation, hot temperature, and temperature changes can greatly effect a beer. So please, take good care of that precious beer.

6. Beer line cleanliness, please. Coming from working in the beer industry, I've seen first hand that draft beer lines do not always get the attention they should. This is gross, beer can leave a pretty nasty residue. If you think it's important to clean glasses and plates, you should think it's just as important to clean beer lines. If the distributor doesn't care enough about their beer to do it themselves, then the establishment should hire an outside source. Most bad beers I've had when drinking out are a result of dirty beer lines.

7. Diversification. Having only one style of beer, light lager, just does not cut it in my book. It's not very hard to add 3 or 4 more easily accessible beer styles to a menu. Granted, I usually only go to establishments with a decent beer menu, but most folks out there are not in the mode of letting beer be their guide and just end up taking the easy choice (usually Bud Light). If your willing to put 20 food items on you menu, why not add a couple of more beers.

8. Give the patron the option of fruit or no fruit. Serving American wheat beer ("hefeweizen") with lemon should not be the default. Some people prefer their beer without fruit, give them the option.

9. Right to refusal of beer. If an establishent gives you a bad beer (line pour, lemoned beer, oxidized beer from poor storage, etc.), they should not make you feel guilty for asking for a better beer.

The Pricing Wars.

2007-10-26T12:49:00.000-07:00

If you have any curiosity in the world of beer pricing, there's a pretty heated discussion going on over at the good beer blog. It seems some are of the notion that the pricing of some beers are set arbitrarily high. Should beer be commoditized? Or is it a value added product worthy of our hard earned consumer dollars?

Give me an experience, not a style.

2007-10-24T17:11:00.000-07:00

Last week I had the pleasure of drinking beer for an exam. Yes, a beer exam. A little barleywine. Some robust porter. A bit of saison. And a German pilsner. I know what you're thinking, I want to take a test like that. Wrong. The test was the BJCP exam, a three hour, 10 essay question marathon. BJCP stands for Beer Judge Certification Program. The BJCP is the one governing body for judges who taste and evaluate beer. You'd think with 5 years of homebrewing experience and 1 and 1/2 years of commercial brewing experience that this test would be relatively easy, right? Wrong, again.

What, you ask, makes this test so difficult? The primary reason is this test focuses on specific style parameters. You know, things like the differences between oatmeal stouts and sweet stouts or Bohemian pilsners and German pilsners. Very specific boundaries, things I usually don't pay any attention to.

Sure, this is great for identifying and differentiating beers. However, from a creative standpoint, it is a roadblock. Whether I'm tasting beer or making beer, I tend to reject anything that confines my vision or enjoyment and try to focus on the experience itself. Yes, I'm a non-conformist. I look at beer as an exploration, a path where I get to have a vision and then navigate those flavors or aromas into my beer, not a path where a style navigates or dictates my beer.

I took the exam because I know it is important. It is pushing me and many others to learn more about our craft. And I know that being an educated consumer of beer is vital to being a great brewer. But in the end, having creative vision and then executing that vision is what pumps the lifeblood into this renaissance of beer.

Stone Brewing Going Solar.

2007-10-20T14:48:00.001-07:00

Stone Brewing is hoping to be harnessing solar energy by early 2008 (read here). They say up to 54% of there electrical energy will come from the sun. Great news. Next question, when does sustainable agriculture start becoming a priority for these breweries? I know it's more expensive, but if sustainability is such a goal, slowly introducing organic beers doesn't seem like such a bad idea. I brew with all organic ingredients at home with great results, I'm sure they could do the same.

The Future of Craft Beer.

2007-10-20T14:37:00.001-07:00

Great op-ed by Garret Oliver in yesterdays New York Times. He seems to be a leader in beers current renaisance. In the article he talks about the merger of Miller and Coors and craft beers current state in regards to this move. It's worth a look.

Commodity vs. Value Added

2007-10-18T08:22:00.002-07:00

As a consumer I'm always looking for the best deal possible, as most consumers do. However, I am willing to pay more for a superior product. When it comes to wine, many wine publications often rate wines higher if they are a better value. For instance, if two wines were similar and one was $10 and the other $100 dollars, the cheaper one would get a higher ranking. Nonetheless, quality is always given the foremost attention.

When I first started to think about this value oriented system, I was wanting to write about a beer I think is one of the greatest values out there, Mission Street Pale Ale, which you can buy from Trader Joes for $4.99 a sixpack. A bargain. Is this really a good thing, though? When I started to ponder this, especially in comparison to wine, I realized almost all beer is cheap. Why is this? Why can a consumer expect to pay less money for beer than wine?

Well, I think it comes down to beer being a market commodity. Wikipedia defines a commodity as "something for which there is demand, but which is supplied without qualitative differentiation across a given market." Simply meaning that after prohibition, industrial beer producers standardized beer as light, minimal character, cheap, fizzy, and nondescript. Beer was pretty much the same across the board, it didn't matter if it was Bud, Hamms, Coors, Pabst, or whatever other American light lager you could find. No value was added to the product and consumers could expect to pay a curtain, cheap price.

Wikipedia also states that "commoditization occurs as the market evolves...many products which formerly carried premium margins for market participants have become commodities." I believe this evolution can be circular. In the case of beer, small producer are looking at fermentation as art and thus adding value back to a product that 30 years ago in America was all but barren of creativity. Stephen Beaumont posted some interesting thoughts on this yesterday on his blog. I echo his enthusiastic statements that beer can be just as wonderful and complex as premium wine. In the last 25 years, and especially the last 5 years, the market has become revitalized by brewers looking to make new, unique, and interesting beers.

Bringing this back around to wine, an American industry which understands promoting it's brands as value-added products, a portion of this industry has begun to digress with retailers like Trader Joes going to town with it's $2.99 two-buck chuck Charles Shaw wines. A premium product being pushed into commodity status. In a sense, I am answering Stan Hieronymus' pondering on the beer versus wine pricing market, ultimately coming to the conclusion that it is consumers assessment of whether the product is value added or merely a commodity.

So, yes, as Stan points out, you can buy an award winning wine in Charles Shaw for cheaper ($2.99) than you would pay for award winning Mission Street Pale Ale ($4.99). But, the real issue here I feel is establishing your product as a value added product and not a commodity. Wine, long established as a value added product, has begun to digress in some sectors recently. Beer, on the other hand, has just begun to see the fruits of the value it has progressively added to it's products over the last 25 years.

Bio-diesel in the brewhouse.

2007-10-16T10:01:00.001-07:00

I came across this article in BeerAdvocate. Michigan Brewing Co. is partnering with Michigan State University to run their brewhouse on bio-diesel. They are not the first to do this, but it is exciting to see more breweries moving toward alternative energy usage.

From what I understand it is a fairly simple process of changing your burner head on your steam generator/boiler to be compatible with bio-diesel. If you have access to bio-diesel (which MSU will be providing for them), then you are pretty much set to burn the new fuel.

The only other brewery I have heard of using a similar process is a new one up in Oregon called Hopworks Urban Brewery.. From what I understand they are totally sustainability minded, even making decision based on things such as food miles (meaning energy used/distance traveled to put what your eating on your plate).

It's great to see brewers out there make healthy decisions in there business endeavors.

Oh My mega corporate beer domination!!!

2007-10-09T09:37:00.000-07:00

In a move to compete with Anheuser-Busch, Miller and Coors plan to merge into one corporate entity. This consolidation means that the beer market in the US will be dominated by only two companies. Ironically, Pete Coors said this will better position them with consumers who are looking for greater choice and differentiation. How, I ask, can consolidation equal greater diversity in the beer market?

On a brighter note, this move seems to point to industrial breweries in the US feeling the pressure of the advancing craft beer market, a segment that is growing at 9-11% a year. If your interested you can read the article here.

Give me your funny tasting beers.

2007-10-06T10:42:00.000-07:00

Twelve hours ago, in a friends loft in downtown Los Angeles, my hand glances across the side of an opened, full bottle of beer. I pick it up and read the label, 2005 Thomas Hardy Barley Wine. "Is anyone drinkin' this," I ask. "No, they said it tasted funny," someone responds. I pour the bottle into a glass, thinking it seemed out of place surrounded by the Stella Artois, Singha, and Charles Shaw's two-buck-chuck Cab littering the counter. Hmm, smells pretty damn good, a pleasently aged, rounded malt lifts out of the glass, followed by vinuous white grapes and alcohol warmth. I drop some on my tongue and swirl it off the roof of my mouth, it echoes off the insides of my cheeks and glides down my throat. Caramel. Vanilla. Leather. A ting of acidity. A lingering heat from the alcohol strength. WOW! tastes funny, I think, maybe next to the Stella, but this beer is phenomenal. Complex. Unique. Funny, I think again, then vocalize, "if anyone else comes across funny tasting beers, pass 'em on down to me. I'll take care of 'em." Ahh, what a great night.

Sixteen blocks until good beer, can I make it?

2007-09-24T13:03:00.000-07:00

Sixteen blocks to go and I know good beer will be found. Anticipation builds, one block stacked on top of another, a not so cool breeze scorching my skin. Today, I've dressed appropriately, my beer drinking, Wilson branded t-shirt and polyester blend/bicycle riding/perfect for eating tapioca pudding slacks loosely cling to my skin, two ideal wardrobe comforts for washing down a tulip glass full of Ommegang Hennepin. Ah, what a great beer, dry, refreshing, earthy, fruity. But, I'm not quite there yet.

Fourteen more blocks. If only I had a bicycle right now. But then again, maybe walking is safer. You know, with all those tailgates and bumpers just waiting to jump out at you and break your clavicle. Yeah, walking's good. Patience. The beer will come.

Walking, one foot in front of the other, slowly. Twelve blocks. It's like waiting in line for fifteen minutes to go to the bathroom, you're there, the toilet's so close, your body knows it and just wants the release, but no, your still waiting.

Ten blocks to go. I think I'm in the range, is that hops in the air.? Have little particles of resin lifted out of someones glass and reached out to me from ten blocks away. Am I delusional. Has the beer deprivation started to kick in. No. It can's be. Wait a second, is that a giant, human sized piece of barley following me in a Volkswagen Bug.

Okay, Bob. Stop this. You only have eight blocks to go. You'll get your good beer. What's it going to be? Hoppy and refreshing IPA. Thick and Chewy Stout. Maybe, a Belgian. Yeah, a Belgian, oh yes, the Ommegang Hennepin, I almost forgot. Effervescent, quick bubbles jumping off my tongue, bringing subtle sensations of tropical fruit and apples. Ahh, a happy palate not far off. The anticipation adds to the excitement. Six blocks and I'll be there...

Remember the good ol' days of just drinkin' and enjoy'.

2007-09-14T12:57:00.000-07:00

Chronically awake in the coastal pocket of progressives, outdoors men, and transients, my university days spent in Bellingham, WA ruined me for the joys of reading. My English degree aspirations had me dissecting, criticizing, and reviewing every word my eyes skimmed across. My professors stripped me of that thoughtless joy of just reading for the fun of it. Instead, it was analyze, analyze, analyze.

Three years later, here in the belly of Los Angeles, I find myself coming back to this same dilemma. Only my subject has shifted to the joy of drinking beer. Every cap peeled off, cork popped, or draft poured has me doing a sensory analysis. The hops are out of balance. Too much residual sugar. Oxidation. Malt is too harsh. I can't help but be critical.

Even though these observations are vital to becoming a great brewer, I feel the purest joy is often found in just soaking in the experience. No profound assessment. No recommended improvements. No criticism. Just the pleasure of good beer.

You don't need any previous knowledge, special vocabulary, or suggestive add campaigns, just the realization that what's sliding down your throat makes you happy.

Sure a little guidance to a good beer choice or the company of family and friends helps in pointing you in the right direction, but what I'm getting at is that you don't need to be a beer expert or hold any pretentions, you only need the sensation that what your doing brings you joy.

Why yes, I would like some cheese with my beer.

2007-08-29T15:10:00.000-07:00

"My feeling is that both wine and beer reach their best expression with food, but that beer is by far the most versatile partner. That's because real beers have an incredible range of flavors – all of which, when appropriately matched, make for a perfect complement to specific dishes." -Garrett Oliver, author of The Brewmasters Table

Garrett Oliver so perfectly captures my feelings toward beer and food. But, If I can even further his train of thought, the real joy of this marriage illuminates when it is shared with others. More directly, beer and food are even better expressed as a communal event.

This past weekend I had the opportunity to host my first beer and cheese tasting, introducing my creative outlet to my friends and family here in LA. Most people attending were relative infants in their exposure to quality, interesting beer, so the experience engaged and open the eyes of the 20 or so friends we had over.

I chose 8 different and distinct beers and then read up on what cheeses would pair best with them (Lucy Saunder website is a great resource, as well as beeradvocate.com). I got the cheese from a local cheese shop called The Artisan Cheese Gallery in Studio City.

A few highlights for me among the many combinations were the Belgian strong golden ale Duvel paired with Gorgonzola and pears, a homebrewed Belgian farmhouse wheat paired with a tart and creamy goats cheese from Spain called Leonora, and Port Brewing's Old Viscosity with chocolate truffles and raspberries with lemon quark (a German cream cheese).

The event was great, creating new dialogue for an audience of growing beer enthusiasts. I encourage you all, if you haven't already, to read a few of the links I put in this post and then start experimenting when your dining at home, with friends, or out on the town. Quite frankly, a little thought really can enhance your beer experience with your friends.

The State of the Los Angeles Beer Scene

2007-08-16T21:59:00.000-07:00

In the past I've written about the dynamics of why beer in LA is so late to catch on. Well, here's a good article in the LA Times to shed some more light on the subject. Craftsman gets quite a few plugs, with Mark Jilg, the breweries owner, getting a two page layout (they took some nice photo at the the brewery the other day). It's exciting to see some momentum build for good beer in LA. Thanks for reading. Enjoy. bob

Orval

2007-08-14T21:05:00.000-07:00

For whatever reason, the idea of simplicity and living a scaled back life constantly surfaces in my head. Owning less possesions, working less hours, commiting to less engagements, you name it and I am thinking about cutting back. For some, the idea of scaling down is thought of as loss, but for others, it can be a true joy to focus on those few things that really matter.

One such example of this simplistic approach is the trappist brewery Abbaye Notre Dame d'Orval in Belguim. They make only one beer for distribution, Orval. They sell 68,000 barrels (1 barrel equals 31 gallons) of this single enitity each year. They keep it simple, no complicated recipe or label or hype. As there brewmaster Jean Marie says "to make beer is simple...why make it so complicated."

I share about this breweries beer not soley because of their simplistic approach, but because of the beers genuine distinctness. Most people either love or hate it, but for me, I am excited every time I open a bottle. The beer gushes with effervesance (about twice the carbonation of most beers). A dry, floral hop bouquet fills your glass when the beer is young (some people have bottles 30 years old) and a dry/fruity/hay-like character developes when the beers begins to age. This experience is rounded out by a light toastiness, refreshing yeast spiciness, and a lingering bitterness. Sound complex, it always is. The reason for such a distinctness with this beer is that it is first dry hopped, and then bottled with a non-traditional yeast that continues to be active in the bottle. When young, the dry hop character dominates giving it a fresh floral feel, but as the beer ages the hops fade and the yeast begins to develope and change the unique makeup of this beer.

Should you try this beer? Without a doubt. Will you like this beer? I am not sure. However, it is worth the experience at least once. Especially, since the monks making it have figured out how to keep it simple and still developed something quite complex. Enjoy. bob

Moving on

2007-07-29T22:33:00.000-07:00

The time has come for my departure from Craftsman. It's been nearly a year and a half of learning and growth, and now, I'm moving on. I've found the long hours we put in here are not for me. Currently, I'm working 50-60 hours a week...woo, too much. I need balance and flexibility for other pursuits in life and this much work does not allow it. Also, I need the social interaction that a production setting does not provide (we just produce and distribute the beer, no end sales retail). This has clarified things for me. I now know when the time comes for me to open a brewery, it will be a brewpub setting where I have face to face interaction with those enjoying my beer. So, the next step? I think I'm going to do some bartending at a great beer bar called Fathers Office (I'm pretty sure I already have a job there). This should free up some time for me to take some college courses to better understand entrepreneurship.

The choice was difficult to make, but good. I'm excited for what the future of beerdom has for me. Cheers.

American Traditions

2007-06-29T20:04:00.000-07:00

America , despite its success, battles with its diaspora of tradition. Being a relatively young country, we struggle to claim a deep rooted, well aged culture of our own. Instead, our customs pull from a legacy of immigrants.

In Los Angeles, where I live, this struggle for identity pulses more evidently then anywhere else I have ever called home. In Hollywood's gratifying shine of trendiness and newness, the stability of tradition often gets overlooked. In the beer world, Los Angeles finds itself just arriving at a curiosity with beer, when the rest of the United States caught on ten or twenty years ago. The beer movement thriving in most of America has given brewers in other parts of the coutry a tradition to cling to.

As a brewery deep into the soils of beeriness, it's tough being in Los Angeles and struggling to find an audience receptive to what we have to offer. Don't get me wrong, there is excitement for our beers and we are selling more beer than we can produce, but our audience is being weaned on beers that are approachable. As brewers, it's both good and bad, on one hand we are pushed to make character driven beers that are accessable to a wide audience, and on the other hand our audience is not quite receptive enough that we can make anything we want. But, and it is a very big but, our captive audience is growing, the trust in beer slowly builds. Perhaps, this is the place for me, as my passion for beer contagiously rubs off on my fellow angelinos, little beer seeds taking root in the soils of Los Angeles county.

I'm still here.

2007-06-12T09:01:00.000-07:00

Yes, I'm still here. Yes, I'm passionate as ever for beer. And yes, I still want to write about the beer world.

Good. Now that that's out of the way, let me tell you my absence wanes not for frivolous reasons.

The reason for my neglect in writing is, well, the brewery I work at is growing. I would say somewhere at a rate of about 5-10% a month. Which, when your small like us, really affects the pace of life. The balance of keeping the brewery functioning (ie keeping up on beer so our customers stay satisfied), all the while participating in festivals, weekend events, and general beer world traffic is quite challenging. But, it's no excuse, so, I vow now to write once a week. Enjoy.

My First Solo Batch of Beer!

2007-05-04T07:28:00.000-07:00

Goals are not for everyone. However, for me, I get satisfaction in completing tasks. I regularly try to set goals for myself that will be challenging and rewarding. Yesterday, I completed a goal I set for myself 11 months ago (I gave myself a year window). I brewed my first commercial batch of beer from start to finish by myself. Usually, I either just do parts of the brewing process or assist others in the task, but yesterday I was left to man the brewhouse alone. The brew went very well (though a hour longer than usual) and I am feeling quite proud right now. In three weeks folks around Los Angeles will be drinking IPA that I brewed. How exciting is that!

busy preachin' about good beer

2007-04-29T22:11:00.000-07:00

Yes, the wheels keep turning even when the blog doesn't move. So, here I am to say beer is good, I'm busy but blessed, and I am overwhelmed by the opportunities I've had in my revolt to find a place in the rise of craft beer. There really is a grassroots, thriving revolution going on in the brewhouses across the nation. Never settle for mediocre, especially in your beer. Matthew Ralston's artwork for the fermenting barrel inspired me to write these few words. Enjoy the images. your bud. bob

Brand building with relationships.

2007-03-13T22:33:00.000-07:00

I deliver beer, it's part of my job. Sounds simple, maybe even boring, but only on a basic level. At Craftsman Brewing Co. there are only three of us; Mark, the owner, Todd, the head brewer, and myself. We have no direct marketing, no budget for marketing, and no direct sales. Our philosophy is simple, if you want our beer, you approach us.

Now, for me, I prefer a more aggressive approach, perhaps not so passive. I've been thinking lately about how I can directly affect the developement of the Craftsman brand. And my answer keeps coming back to relationships. Without changing the already established dynamics of the Craftsman philosphy, my interaction with retailers is a very direct and impacting tool. As I develope relationships with managers, bartenders, owners and cooks, they gain trust in me and our product. With this trust, I am nurturing relationships with people who will be excited to do business with us and sell our product.

How I see it, relationships are one of the most genuine ways to market a product. Actually, relationships are the key to a fullfilling life. As one developes relationships with God, your spouse, your environment, family, business collegues, and friends, these interactions become more meaningful and worthwhile the more effort you put into them. It's the perfect tool-it's genuine, it's direct, it's a benefit to both parties, and it's all the more enjoyable dealing with people you consider friends.

The brewers most important tool-a good palate

2007-03-07T22:30:00.000-08:00

A discernable palate is one of the most important tools a brewer can have, without one, there is no quality gauge for the product you create. In the last year and a half I have constantly triend to understand the palate experience, looking for nuance, balance, depth, and complexity in both beers I drink and produce. As I strive to train my palate to percieve different facets of beer, I have grown to appreciate beers that are perhaps not my favorite, but are well made.

That being said, I really enjoy beers that are singular, ones that stand alone, are drinkable, and develope with age. I had one last night that I feel falls into this category. I shared a bottle of Allagash Grand Cru with my co-workers and it was sublime. The beer poured a deep golden, amber with a nice thick, opaque white head. Breathing in, the beer smelled of soft fruit, delicate malt, and a hint of pineapple. A full carbonation filled my mouth with a rummy maltiness, juicy plums, and a subtle alcohol spiciness. The beer finished with a pleasant, lingering bitterness. Just about right after a hard days work at the brewery. If you get a chance you should give this beer a try. The bottle we had said it came from batch #15. Enjoy. Your bud. bob

The Foundation of a Brewery

2007-02-28T22:19:00.000-08:00

Well, here it goes...my first few words of vision and mission:

Vision: The Fermenting Barrel has an independent and charismatic approach to brewing. We create beers that are singular, springing forth with depth, texture, nuance, and quality.

Mission:The Fermenting Barrel views brewing holisticly, involving our business in environmental and social practices that are both healthy and sustainable. With this, The Fermenting Barrel charges forward with passion, diligence, stewardship, joy, honesty, and creativity to create both beer and an environment that is fun, stimulating, productive, and constantly changing.

Charging on toward my dream!

2007-02-26T08:57:00.000-08:00

"If one advances confidently in the direction of his dreams, and endeavors to live the life which he has imagined, he will meet with a success unexpected in common hours."
—Henry David Thoreau

It has begun! Last week I started a business planning course with Pasadena City College. I have roughly written both a vision and mission statement for my brewery already. The course is six weeks and when I am done I should have a rough draft of my business plan in hand. I will post bits and pieces of it along the way, hopefully getting some critical feedback from all you out there. As I see it, the most stimulating environment is one that is reciprical, drawing both help and encouragement from the community around you. With that, I charge on!

Beer, an art for all five senses.

2007-02-22T21:59:00.000-08:00

Recently, amongst a small group of people from church, everyone was asked the question, "what is your profession, do you create art, and if so, what is your artistic outlet?" When I answered I am a brewer, yes I do create art, and my art is beer, everyone laughed. Sure, it sounded funny, but was my response a joke? Absolutely not.

As I see it, culinary and beverage creation are not only art, but two of the only art forms that touch all five senses. As far as I can tell no other forms of art can make this claim.

Being able to use all our senses in our appreciation of beer is incredible. First, we have sound, the celebratory popping of a cork or flipping of a bottle cap, the cracking of grains, hum of a flame, boiling of wort, and the gurgling of fermenting beer. Second, we have sight, the visual affect of fluids and color combining with co2 to give us a living sea of brown, black, gold, red, and whatever other colors brewers can think up and create. Third, we have smell, the ability to breath deap, our nasal cavities getting enveloped with a bouquet of malt, hops, and yeast, three ingredients that bring forth endless perceptions. Next, there is touch, textures swirling on our tongue, anything from the thick, chewy, syrupiness of a russian imperial stout to the dry, effervesence of saison. Lastly, we have taste, the culmination of sweetness, acidity, saltiness, and bitterness forming in our mouths and causing us to experience flavor.

Most other art forms are limited to some extent by only being able to be experienced by a few senses. With beer, everything is different. You get not only a full sensory experience, but also one that is fully realized when it is being shared with others, both artist and spectator taking part in the glory of drinking a well made beer.

Ahh beer...my canvas

2007-01-30T21:58:00.000-08:00

The aesthetics of everyday life appear so vibrant to me lately. In this past year I have begun to have more clarity and appreciation of artistic expression. Not until I truely emmersed myself in brewing as an art did I begin to see other's outlets (painting, film, music, technology, science, etc.) with validity and understanding. The passion of personal expression rewards and is beautiful, a genuine release and extension of ones self.

I know, most people out there probably don't look at a glass of beer and think about things like beauty, design, and creative expression. But I do. I see beer as an ameoba, an entity always changing and therefore needing much foresight so those changes are positive. No, I don't use paint or a pencil. My art looks more like a battle, one in which I use chemicals to combat bacteria. It is only then that I get to work with my real tools. Hops. Barley. Yeast. Water. These are the raw essentials for my outlet. I attempt to create beauty. I must. It is essential.

Issues with new blogger

2007-01-24T22:49:00.000-08:00

Sorry, It's been a while since I last posted, but blogger has not allowed me (or I just don't know what I am doing). Much has happened along the way...my lovely wife returned home from NY (though she's leaving again soon for Arizona), I brewed a barley wine and then proceeded to drop the carboy on the concrete and it broke into thousands of tiny, little pieces (nooo, I wasn't frustrated at all...nooo, not one single bit), and I began doing yeast viability and cell counts at work (ahh, the real beer geekiness). Pray all is well and I'll write more soon.

The ING's of Bob

2007-01-08T20:30:00.000-08:00

Mood...somber...my lovely wife Tiff is at a jewelry show in NY for the week.

Reading...The Omnivor's Dillema (it follows food from inception to the dinner table) by Michael Pollan. Incredible!

Watching...World out of Balance (Nova special on population growth), Heroes, and Simpson's season 8 & 9.

Surfing...two awesome sites...worldchanging.com and goodmagazine.com (fieldwork section on current events).

Listening...Wilco, Waterdeep, French Kicks, Half-handed Cloud, Aretha Franklin, and Modest Mouse.

Fermenting...apple cider with apples from Tiff's parents house.

Conditioning...brown ale for the oak barrel, farmhouse ale with brettanomyces, and sour amber ale (think lambic no fruit).

Bottle conditioning..."the yellow submarine," a strong american golden ale aged in an oak barrel.

Drinking (recent beer highlights)...goudenband by leifmans (from 1999), three sheets by ballest point, 10 by firestone walker, adam by hair of the dog (on draft), en garde by pizza port, la rojo by jolly pumpkin (six months old), boundary bay Ipa, helles by schlenkerla, farmhouse ale by bison brewing, etc.

A Developing Beer Culture

2006-12-29T11:23:00.000-08:00

I'm currently in the great pacific northwest on holiday. Aahh, what a place of beer culture. The atmosphere is so alive, vibrant, and excited for beer. Just as many of Europe's different cultures are intertwined with beer as an part of everyday life, I feel the northwest is developing those deep roots. There is an appreciating for beer here, both as art and a social tool. I see it as a relational, communal, and healthy way that people here are interacting with their social environment. Drinking a beer in Washington with my friends is not about how much you can consume or abusing an artisan product, it is about sharing a passion with friends and family, tasting new products, laughing, loosening up, and enjoying others. Happy Holidays and Cheers!

A Blue Collared Celebrity.

2006-12-23T10:41:00.000-08:00

Brewing beer commercially is a funny thing. It's hard work, long hours, and low pay. Job qualities most people wouldn't enjoy. However, people's perceptions of a brewer and an actual brewery job are two quite different things.

Whenever I am asked "what do you do for a living," I calmly respond, "well, I'm a brewer." This is where things can get out of hand. Peoples eyes shoot wide open, smiles appear, word spreads, I immediately have new friends (as long as I stay a brewer), and I am no long introduced as just Bob, it's now "this is Bob, my friend I've been telling you about who brews beer for a living." They say it with pride, like I'm their friend who is doing something good for the world. It's instant, beer celebrity status. A tipical reaction usually sounds something like "Noooo Waaaaay, you actually brew beer people drink...do you get to sample while you work...I mean do you get to just drink beer all day?" Well, not exactly.

At church a couple weeks back the celebrity status sort of hit a climax. While sitting down, a man tapped me on the shoulder, leaned in close, stuck out his hand and said "hey man I just wanted to come over and shake your hand, my buddy has been talking about you and I've never actually shook a brewers hand before." AAahh, all that hard work pays off with some handshake recognition. It's true, blue collar, celebrity status.

Creating a brand.

2006-12-03T23:00:00.000-08:00

Creating your brand is an important subject to think about when you plan on jumping into the world of entrepreneurship. This week I jumped into brand building in a guerilla sort of fashion. One of my wife's friends does silk screen printing at home. Another one of my friends, Matthew Ralston, has been drawing art for my homebrews. Well, these two worlds converged as I cruised around on photoshop and then merged Matthews art onto a t-shirt. It was incredible to see the process of Matthew's art taking permanence on the clothing.

I am really excited to have Matthew's artwork incorporated into my brand. I appreciate the funky, cartoonish, and simplistic style Matthew has developed. I feel it is quite cohesive with the image I want for my beer. Hopefully, if I get the pleasure of sharing my beer with some of you out there, the bottles will be complete with simple, inspired artwork for you to enjoy. Until then, enjoy the images posted from my digital camera.

Bottling Mania!

2006-12-01T07:54:00.000-08:00

Two days ago Craftsman Brewing Co. did their once a year bottling run. To make things even more interesting we brewed and bottled on the same day. Since I'm quite passionate about bottle conditioned beer, this was real exciting for me. During the two hours of actual bottling line operation, I stood at the end of the process, drying finished beer bottles, loading them into boxes, and finally loading those onto pallets. In order for the beer to get carbonation we added fresh yeast and dextrose into the bulk beer tank just prior to bottling. In all, we collected 100 cases of an amber wit ale spiced with coriander and orange peel.

Beer Inspiring

2006-11-20T22:52:00.000-08:00

Two things that continually peek my interest are beer (well, of course) and sustainability. In the recent past these two areas seem to be crossing paths on a consistent basis. I'm going to introduce you to a few who are responsible for this intersection. They serve as an inspiration to me, but if you enjoy the pleasure of beer, simply drinking their products (I know...It's tough) could mean you are becoming part of the solution and supporting healthy thinking companies as well.

Here are a few highlights of breweries doing cool things:

New Belgium Brewing Company. 100% wind powered since 1999 (though they now reclaim their waste to produce methane for additional power), automated brewery that cuts fuel usage by 65-75%, a heating/ventilation/cooling that eliminates the use of Freon, and a full time sustainable specialist on the payroll.

Sierra Nevada Brewing Company. 1 gigawatt fuel cell (one of the largest of its kind) supplies their power, zero-waste program to eliminate production waste, recovery of CO2 during fermentation for use in beer production, wastewater methane gas capturer to power the fuel cell, and a waste heat recovery system.

Anderson Valley Brewing Company. Solar array producing about 45% of their energy needs, recovery of steam, and reclaiming of water.

Uinta Brewing Company. Wind powered and thinking sustainable (for all you Utahians, you can sign up for the same wind powered program they are on, it's called the Blue Sky Program and it allows the money you spend on your energy bill to go toward the development of wind farms, it's simple, just ask your power company about it).

Brooklyn Brewery. Wind powered, smack dap in New York City.

These are only a fraction of the breweries thinking progressively. Many great breweries, like Fish Brewing in Olympia, WA., Laurelwood Brewing in Portland, OR., and Bison Brewing in Berkeley, CA. are creating world class beers using organic ingredients. Others simply give their spent grains to local farmers or attempt to reduce as much waste as possible.

Some of these technologies cost more money than small breweries can afford, but at least they are attempting to go in this direction. As Scott Smiths from the small 10 barrel East End Brewery in Pittsburgh sees it, he can't afford anything high tech, but he can cut the brewery waste for the month down to one kitchen sized bag.

Though having a brewery of my own is still a few years ahead, it excites me to see what can be integrated into the brewery setting. One area that even further grabs my attention is the connection of spirituality and consumption. For some, like trappist monks, this is an age-old tradition of faith, community, and beer. It will be amazing to see how my faith in Christ will correlate with progressive, sustainable thinking, community, and the craft of artisan beer.

Slow food!!

2006-11-15T22:44:00.000-08:00

If you haven't heard of the non-profit organization Slow Food, then you should. Their goal is to to combat the frenzied fast life with a more sedate, laid back, and thoughtful approach. They say it is simply about slowing down and enjoying your time with family and friends. Things like having friends over for home-cooked meals or sharing homebrew with some buddies is the heart of their revolution. They're fired up about linking food with tradition, culture, and community. Treating the body as a temple, they promote being aware of the origin of the foods we eat. This basically means supporting food producers who are good stewards and genuinely care for our food in a healthy, sustainable manner. For the international branch click here http://www.slowfood.com. For the USA branch click here http://www.slowfoodusa.org. Cheers and go share a gastronomic experience with a loved one near you.

I'm Wide Awake and Dreaming

2006-11-12T23:00:00.000-08:00

Does the pace of life seem to be continuously picking up momentum for everyone else out there? Is it age or California or technology or America or just plain human nature? With busy work schedules, constant media overload, and just the speed of the everyday, I too easily lose sight of the joys and blessings of life. It’s go, go, go! Busy, busy, busy…

I must slooooowww dooooowwwwn. Reflect. Relax. Enjoy the environment around me. Organize my thoughts and time so I appreciate what I have and make the most of the gaps that aren’t already filled with commitments.

Everyday I drive home from work on the 134 freeway from Pasadena to Burbank. It’s great because the timing is perfect with the sun descending beautifully over the green San Fernando Valley and reflective glass windows of the Los Angeles skyline. In the beginning I was in awe every commute. But, before I had even been working at the brewery for a few months I stopped observing the glow over the valley. I was getting too comfortable. Heck, I even stopped appreciating the simple fact that I get to be a part of making beer for a living.

Most of the time the easy thing to do is to notice nothing, be comfortable, eat the same foods I always eat, take the same driving routes, get home, eat, sleep, work, repeating the usual in the everyday.

But we can’t let this be! We must pursue life with passion. We must see what God has created for us. We must dream and then make those dreams become reality. We must move and morph and grow and laugh and be good stewards and read good books and take bike rides and be intentional and keep our eyes open. Stealing the title of a Bright Eyes album, I’m wide awake and dreaming!

Mmmm, beer...elections...

2006-11-04T09:28:00.000-08:00

Election day is nearing. Here in California there are some measures being proposed that I'm pumped about and that look like they really could be part of the solution for looming environmental issues. The one I'm really excited about is prop 87. If approved it will impose a severance tax on oil production in state, making oil producers foot the bill for fossil fuel extraction. The tax would generate revenue to fund $4 billion in alternative energy programs over time.

Why is this so stinkin' awesome?

Well, recently oil companies have been posting their highest quarterly profits ever and yet still continue to recieve government subsidies. With this measure this all gets flipped, as they will have to pay for depleting fossil fuels. And then what better place to send those tax dollars than developement for alternative energy.

Hopefully, if this measure passes, California will act as a catalyst for the rest of the country to adopt similar programs that actually work toward smart solutions.

Sorry. No mention of beer. Just writing what I'm excited about. However, there are lots of breweries incorporating alternative energy into their companies. I'll write about them soon. God Bless. bob

It's my wifes fault, she keeps encouraging me

2006-10-10T23:58:00.000-07:00

“Give me a woman who truly loves beer, and I will conquer the world.” –Kaiser Wilhem II (1859-1941)

I don’t know about conquering the world, but its sure is great having a wife who supports my passion for beer. Or more importantly encourages me to follow my heart.

Well, her support has caused me to go and fill our bedroom closet full of my beer experimentations. Currently I have a couple 1 gallon jugs of gurgling sour beer, too many bottled beers to name, a fermenting braggot (a beer/mead combo using Belgian and red wine yeast strains), a conditioning double IPA, and a Belgian Quadruple made with Washington state cherries (thanks Paula and Phil). You’d think working in a brewery I would give it a rest on the weekends, but nope, I come home and get to cracking on my closet concoctions. I love the freedom brewing at home allows. No customers. No marketing. No deadlines. Just beer.

An American Beer Culture

2006-10-09T00:01:00.000-07:00

The Great American Beer Festival, an event celebrating the passionate, creative, an innovative brewers from the United States. My attendance at the celebration allowed me to see the diverse beer world we call our own. From the small craft brewer patiently using the slower processes of barrel aging and bottle conditioning to the mega corporations producing consistent industrial swill, all types were welcome to attend the festival.

Just as our country is bastardized with traditions from around the world, the beer scene in the US pulls from the influences of Belgium, Germany, France, and England. Not content just appropriating other countries traditions, many brewers are now moving to claim their own unique culture, brewing beers with massive amounts of hops, different yeasts strains, barrels, fruits, spices, and most of all an openness to exploration and experimentation.

With this charasmatic approach, the industry as a whole continues to see massive growth. Sadly, with this growth comes hype, egos, and brand marketing. It’s as if some brewers are more concerned with brewing monster beers and portraying the right image, rather than producing an actual drinkable beer. It seems as though many brewers get distracted by the attention and lose sight of what this is all about, the end result of an enjoyable beer experience (or maybe that’s not their desire). I guess my point of the matter is that the pretentiousness caught me off guard a bit and I pray I never lose focus of what brought me here in the first place, an enjoyable beer.

Away we go to the Great American Beer Festival

2006-09-28T12:42:00.000-07:00

Last minute and on a whim, my wife Tiff and I are off to the Great American Beer Festival in Denver, CO. This festival is what I consider the heart of the American beer revolution that has seen an industry grow from 48 breweries in 1984 to around 1,400 today. Spontaneity churns, our taxi to the airport awaits!

The beauty behind beer aged in oak.

2006-09-14T23:04:00.000-07:00

“There are moods in which we court suffering, in the hope that here at least we shall find reality, sharp peaks, and edges of truth.” –Ralph Waldo Emerson

Oak barrels. A common vessel for the beers I most enjoy, often invigorating them with complexity, depth, and balance. One of the main elements that gives beer aged in oak its personality is oxygen. The porous wood allows a small amount of oxygen in, a process which aids in developing the character of the beer. Oxygen typically breaks beer down (and most things in this universe for that matter) and is one of the major contributors to off flavors. However, when an oak barrel is involved, it can infuse just the right amount of oxygen, eventually maturing the beer into something unique and memorable.

This brings me to the Emerson quote above, the idea that hardship works as a tool to sharpen a person. Much like the oak barrel allowing oxygen to reach the beer or the refiner’s fire spoken of in the Old Testament, stress is applied to an object to purify it. Often the biggest difficulties in our lives bring the most change and development of one’s self.

So, hardships, changes, burdens and all, we should all cruise on, trusting God has a purpose, one that is bound to be fulfilling, risky, challenging, and most importantly, joyful!!!

2006-08-29T22:14:00.000-07:00

I love grass roots movements. The feeling of being connected to or actually contributing to something small, something organic. A spark searching for fuel. It's one of the reasons why I have gravitated toward craft beer or anything artisan for that matter. Small bakeries. A friend making bags. Local breweries. Farmers markets. Self publication. Hand crafted and locally made...that's what I like. It gives you a sense of being connected to the actual product you use or food you consume, instead of slogging around lost in the world of industrialized, commercialized, overfiltered, and dehumanized product.
And so tonight, I sit down with my wife and share a glass of beer created in the outside walkway of our condo, the smile on my face permeates, knowing that soon I will share this beer with a community of friends.

2006-08-18T08:56:00.000-07:00

It's the middle of August 2006. I have a BA in English, and yet I find myself armored in rubber boots, rubber gloves, goggles, and a full-body apron, two knees on the floor scrubbing two years worth of bacteria infested grates. My weapon of choice against the beer scum on the floor...The flesh eating sodium hydroxide! What, you ask, has brought me to this point, working 50-60 hours a week and on pace to make an astronomical $15,ooo a year? PASSION, MY FRIENDS! PASSION! Passion for the process of creating the amoebic beverage of beer. Passion for the joys of hardwork, patience, creativity, and seeking after dreams. And most of all passion for the finished product...The subtleties, nuances, and ambiguities found in a truly artisinal composition. As it says in the great book The Alchemist, "...he had not a cent in his pocket, but he had faith..." And so I continue on...seeking.