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Messages - reverseapachemaster

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The Pub / Re: Wicked Weed purchased by AB
« on: May 12, 2017, 02:55:53 PM »
I hope they don't follow the path of Rolling Rock: In 2006 Anheuser-Busch took over regional brand Rolling Rock and closed the brewery in Latrobe, Pennsylvania, where it had been brewed for 67 years.

I get the feeling that won't happen.  It seems like for most of the High End brands, the whole point (besides owning the brand) is to have a toehold in that market.  Bend OR, Chicago, SoCal, Denver, Atlanta, etc etc.. now North Carolina. 

Like with Goose Island they've now acquired a huge barrel program and warehouses.  I imagine they'll keep it exactly where it is. 

Just my hunch.

When one big brewer bought out another it was pretty common to close down the acquired brewery and ship production of its brands to the acquiring brewer's other locations because it put the beers closer to their existing distribution chains and allowed for more efficient production. That was possible because even if the brands had some regional connection there was virtually no regional connection between the presence of the brewery and its brands. By the mid-twentieth century most of the major regional brands had nationwide or nearly nationwide distribution. It didn't matter where it was brewed.

With craft beer that's not the case. Breweries are destinations and you drink right at the brewery. People care about buying local and go to bars and drink local beer. If you unearth one of the acquired brands, people will take notice and it will lose its hometown support. ABI has known this for a while. It tried in the 2000s to set up fake craft breweries using area codes to make them appear local (while brewing out of their large brewing facilities) but it was never authentic and didn't last. If they just wanted to buy out craft brewers for the identity and consolidate the beers into their existing facilities then they could have spent a fraction to buy startups struggling to get by who wanted out.

General Homebrew Discussion / Re: What Cannot be put into beer?
« on: May 11, 2017, 03:09:31 PM »
Fats in dairy might go rancid, but I don't see why milk proteins would.  Not-fat milk powder stays good forever, at least in my lab.
That said, I don't want milk in my beer.  Personal preference.
Pizza beer sounds terrible.

Whey protein is sometimes used in NE IPA to add turbidity.

Equipment and Software / Re: Input on corking a Belgian
« on: May 10, 2017, 03:07:47 PM »
I have the plastic colonna corker/capper that is more of a PITA with those Belgian corks because it's not designed to cork in that manner. I wanted to be able to cork both Belgian/champagne style and like wine bottles while also capping with 29mm caps. This is the cheapest route to accomplish all of that. It's easier to adjust in a single bottling session than a floor corker if you need to reset the height for multiple types of bottles.

A floor corker is much easier to use with those Belgian bottles but costs more and needs a little more storage space. The colonna is a little easier to adjust across different bottle sizes in the same bottling session. If you only want a corker for Belgian bottles and will only bottle in one or two sizes then the Portuguese floor corker is cheaper than the colonna. If you also want to be able to cap with the corker (like 750ml bottles) then it's a little more expensive once you buy the 29mm bell attachment.

If this is going to be a rare activity for you then you might want to check your local shops to see if they rent out corkers or if somebody locally has one you can borrow.

I've always just bought the corks labeled as Belgian corks at homebrew shops. I'm not sure what size they are otherwise. You will need the cages to keep the corks from pushing out of the bottles.

General Homebrew Discussion / Re: Crazy Denver hail storm today
« on: May 09, 2017, 02:48:09 PM »
I ran outside with a show shovel over my head to move my car into the garage..haha

Suffered a few dents

You or the car?

Extract/Partial Mash Brewing / Re: want to brew better ...
« on: May 08, 2017, 02:46:21 PM »
What kind of water are you using on these batches?

The Pub / Re: Wicked Weed purchased by AB
« on: May 08, 2017, 02:39:58 PM »
And so it continues

Is that necessarily an upgrade from ABI? Brewdog is pretty much all gimmick.

General Homebrew Discussion / Re: It Continues...
« on: May 04, 2017, 03:39:02 PM »
This will certainly happen for all the ABI acquisitions. Look forward to Golden Road, Karbach, Wicked Weed, etc. kits coming your way.

Yeast and Fermentation / Re: Wired opaque fermentation
« on: May 04, 2017, 03:37:09 PM »
Most likely yeast getting busy and nothing to worry about.

My alternate thought is maybe the opaqueness is yeast plus some of the coconut oil separating out and working its way to the surface; but two ounces of coconut in five gallons shouldn't have any noticeable effect on visibility. Still wouldn't be anything to worry about.

The Pub / Re: Wicked Weed purchased by AB
« on: May 04, 2017, 03:32:12 PM »
It's a classic business move. Check 1996.

ABI's goal for as long as it has lost meaningful share to craft (and this applies to Miller, albeit to a lesser extent) has been to create a portfolio of products it can sell to any retail point that fills their need for any breadth of diversity. They haven't done a good job manufacturing illusory craft breweries which is why they have turned to buying out craft breweries with a genuine reputation. Beer geeks might eschew the breweries after an acquisition but if you're a casual drinker looking up WW beers online to see what people say about them you'll find a long history of positive comments.

WW gives ABI's portfolio a southeast brewery, an entry point into Asheville, a brewery known for IPAs and sour beer. That's a lot of boxes checked with one purchase.

Beer Recipes / Re: another NE IPA - Torrified Wheat / Flaked corn ?
« on: May 03, 2017, 02:53:56 PM »
Also apologies are due to the OP I didn't intend to hijack the thread and be the angry guy yelling at the haze. 


The Pub / Re: Wicked Weed purchased by AB
« on: May 03, 2017, 02:50:49 PM »
We haven't had any acquisition news in a while, but this is a big one!

A few months ago ABI acquired Karbach in Houston. That didn't make a lot of news outside of Texas because they don't make any hype beers but they were a brewery that built out quickly and distributes a lot of staple styles across Texas. It also wasn't big news because there had been speculation for years that the owners had built the brewery with the goal of being acquired so there was zero shock to the news, even here in Texas.

WW is definitely bigger news because they are the first acquisition that is part of the sour beer community and the first ABI acquisition in the US best known for non-easy drinking styles. It will be interesting to see if they are cast out of that crowd after this news.

Ingredients / Re: Juniper tree
« on: May 02, 2017, 03:28:13 PM »
Juniper sabina is toxic in all parts. Some varieties, including many that grow in the US, are safe to consume the berries but toxic in the rest of the plant.

Juniper virginiana and ashei both probably grow in your area and could be planted for berries but are toxic in all other parts of the plant.

Hop Growing / Re: First Year Hop Plant Growth is Lackluster - WTF?
« on: May 02, 2017, 03:19:09 PM »
Aphids or spider mites on the underside of the leaves? When I've seen leaves like that on my plants it's spider mites. They seem to show up when it first gets wet and if untreated they can wear down five foot bines to dead leaves and stall further growth on those bines.

Beer Recipes / Re: another NE IPA - Torrified Wheat / Flaked corn ?
« on: May 01, 2017, 03:47:19 PM »
Not sure torrified wheat does anything more for you visually than maybe a slightly darker color.

Oats are extremely common for the style, with or without unmalted wheat. Some other things are added to the boil (e.g. whey, flour) but the new rage seems to be adding green apple puree to the boil to set a pectin haze.

Kegging and Bottling / Re: Bottling a sour for aging
« on: April 28, 2017, 03:28:48 PM »
Four months is too early for that beer. It still has some attenuation to go before it's at a stable gravity. I wouldn't start thinking about bottling until the eighth month but keeping in mind that it may not be ready until closer to twelve to fifteen months.

I also have the colonna corker, which is the cheapest corker that works for the mushroom top-style Belgian bottles. It has attachments for 26 and 29mm caps so it does everything. If you don't want to spend $80 for an occasional bottling then a cheaper route would be to get a red wing capper and the 29mm cap bell. You can cap champagne-style bottles with it. You could also get a hand corker for wine bottles and insert a straight cork before capping similar to lambic and some saisons. That route gets you to $40 or so (assuming you don't have a red wing capper already) and maybe it makes sense to spend a little more to be able to easily cork and cap everything.

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