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I want to try his beers very badly. As it is I have no hope for seeing any of them in Texas. For goodness sake I've never even tasted Pliny!I bought a case from BeerJobber.com and they delivered it to my door in the Hill country. Seven gone five remaining.
I watched the first episode I had recorded. It was interesting, but I agree that it's probably reenactments. Those involving Popcorn appear to be archive film used just for entertainment.I took the Makers Mark tour a couple of years ago en route to the NHC in Cincinnati. They let us stick our fingers into the wooden fermenters, Distillation will kill everything, the tour guide said. So watch out! in about five years, Makers Mark with my finger in the fermenter will be on your store shelves.
I first cringed at the thought of getting water from a stream, but since everything is distilled, what could it hurt?
first person who shows me on paper how to make a living on a 1-2 bbl system get's a free beer.One of the problems with a small production run is that you either distribute shallow or deep. Do you distribute all your five gallon kegs to 15 bars where they will blow almost instantly, or do you sell to five bars so the kegs will last a bit longer. How often will you have to brew to keep up with demand? If you only plan to brew once a week, how many times do you have to brew to satisfy your customers. If more people want to buy your stuff, how much are you willing to sacrifice you time to brew several times a week? If you can't satisfy my demand for your beer week in and week out, I'll find someone who can.Once you run the numbers it becomes pretty clear. I can understand someone starting at 1-2 bbl (though, having gone through that I wouldn't recommend it necessarily) - can't ever understand staying at that level. The one exception I have been overlooking is a pub or tasting room. I'm considering production facility only.
Not when I'm goofing off at work and my magazines are at home. Shh! Don't tell my boss.Are the articles going to be downloadable and printable as well?
I don't know but doesn't the fact that you'll still be receiving a hard copy Zymurgy kinda make it a moot point?
Yup!My only complaint is that the logo is a bit too dark for the banner. I should have the same faded effect as the rest of the banner. Otherwise, looks good.
Do we have a fellow MST3K fan in the house?
I had it on tap in Denver pub back in 2006, I think. It was ambrosia! Smooth silky and with hints of vanilla. I have had it on tap since, and it is nothing like the wonderful beer I had in Denver.Nothing has made me sick other than the Cantillon Grand Cru I drank one night 4 years ago. Still think it messed my insides up.
For just plain bad beer Breckinridge Vanilla Porter comes to mind. Or stuff brewed at Independence Brewery in Austin. Their Convict Hill Stout is so horrible I've poured out every glass after a few sips.
I agree on the Vanilla Porter - I'm almost positive that's the one I had. I tried and tried but couldn't drink the entire pint.
Update all of the Special Issues from the 1990s on hops, grains, yeast and include a new one on water. Most of those issues--while being very important--are almost 20 years old. I'm sure there are many things in those issues that can be updated and reflect more current grains, hops, etc.you read my mind and I didn't even know I wanted this.
It would be great to see a water issue. A lot more brewers are getting more and more involved with their water chemistry and there are a lot of great resources out there now that didn't exist a few years ago.
A refresh on those issues would be very, very helpful.
