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Messages - boulderbrewer

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1
The Pub / Re: Tribute Brewing, Eagle River WI
« on: July 22, 2016, 11:11:41 PM »
Talking beer and time flies nothing better!

2
The Pub / Re: Tribute Brewing, Eagle River WI
« on: July 22, 2016, 12:21:28 PM »
I had a great time visiting with you Jeff (hope I didn't talk your ears off). Nice to meet your wife and sister also.

It was hot and humid in the brewery due to the weather and a just finished brew day, which could have added to skin tone color.


3
The Pub / Re: The best thing since...
« on: July 17, 2016, 08:59:37 PM »
Plastic bottles are ok, but they don't crush like cans. They also have the BPA stigma associated with them, warranted or not.
No BPA in the bottle it is a pet plastic like most home brewers plastic fementors the cap has BPA just like glass bottles. I know they suffer from people not knowing. The uphill battle

4
The Pub / Re: The best thing since...
« on: July 17, 2016, 07:48:14 PM »
How about a 25 ounce plastic bottle? We use them now switching to 16 oz cans. time and cost thing. Would you consider a plastic bottle of craft beer that you can close for your outdoor adventure? Share your thoughts good or bad.

5
I wonder if I can use the Beersmith numbers for the label requirements. It would suck to have to pay $500 to have each beer analyzed. It is a way to cut off the smallest breweries.

6
All Things Food / Re: Crock Pot
« on: June 29, 2016, 07:37:19 AM »
We got one recently, and I haven't really been thrilled with it.  Everything I have tried to make has a certain "crock pot" flavor to it.

Any advice or recipes to share?  I'd like to use it more often if possible.

Brown the meat before you put it in the crock pot.
If you can find some recipes from cooks illustrated they are pretty good but take as much time and use as many pots as if you made it in an oven.

7
All Things Food / Re: Crock Pot
« on: June 28, 2016, 11:40:10 AM »
Ours gets a work out but mostly for stew type meals. Recipe usually is veggies seasonings meat (seasoned) and 1 cup of wine. Pretty basic but tasty.

If you ever get your hands on a pre-1990 cook-booklet that came with them, they have some pretty neat recipes.

8
All Things Food / Re: Pressure Cooker
« on: June 28, 2016, 11:35:10 AM »
We have an All-American for canning also doubles as the outside of a double boiler when I'm making cheese. We also have the Fagor splendid 10 quart (only one pressure) that we use quite a bit for cooking. Lately is have been put to use making bone broth, and as a second stock pot. It is nice to make broth in an hour (chicken) or 2 (beef) instead of 18 to 24 hours.

9
The Pub / Re: Brewery Visitor
« on: June 03, 2016, 07:26:26 AM »
We should start visiting each other. That would be fun.
It is fun. I have met with Sean in Leadville, and met with Matt Chrispen in Austin back in April.

I plan on stopping by Boulderbrewers brewery in July, as I will be at my sister's place an hour away for a few days.

Next year a stop at Leos Thirsty Monk brewery is in the plan.

We know we have to stop and see Keith, and will even drink his beer!

You will have to let me the day and time so I can make sure I'm at the brewery.
You don't live at your brewery?  8)

Still a little far out on the calendar, but we are planning on being up there on July 21-22. Stop would be in the afternoon. i will send you a message when the time gets closer.

I'm only at the brewery 1/2 days, my choice of which 12 hours they are. Might have the canning line up and running by then. I hope anyway.

10
The Pub / Re: Brewery Visitor
« on: June 02, 2016, 09:43:49 AM »
We should start visiting each other. That would be fun.
It is fun. I have met with Sean in Leadville, and met with Matt Chrispen in Austin back in April.

I plan on stopping by Boulderbrewers brewery in July, as I will be at my sister's place an hour away for a few days.

Next year a stop at Leos Thirsty Monk brewery is in the plan.

We know we have to stop and see Keith, and will even drink his beer!

You will have to let me the day and time so I can make sure I'm at the brewery.

11
The Pub / Re: Brewery Visitor
« on: May 31, 2016, 01:31:46 PM »
Don't know how many of you have gotten to meet Sean Terril but I had the pleasure of hosting him Thursday and Friday. How come all ya'll don't come visit?

To busy with my own to go visit. Someday though. I have not had time to visit Leos' new place and that's just 3 hours away.

12
The Pub / Re: commercial examples of helles lager
« on: March 31, 2016, 03:23:13 PM »
August 20 2015. yep


13
The Pub / Re: Yellowhammer to go!
« on: March 31, 2016, 01:44:13 PM »
That is great!  I didn't know a brewery could make a profit. All  I hear is you can't start small and become profitable. Guess you gave a big fly the bird to that Kieth. Good on ya man!! 


Sent from my iPhone using Tapatalk

We aren't actually profitable yet, but we are projected to be profitable after next year (but we didn't have the growler bill passing in our projections, so it may actually come sooner). We are still growing and operating at a loss. If it wasn't for a very supportive wife who works her ass off to support me and my family there is no way I could do this. I make some money, but barely more than I did the year I graduated college. And I basically worked 3 years for free and invested a lot of money. I'm not saying it is different than any other start up business, but the warnings of starting a brewery are legit. And failure is still a possibility for us even now.

What Alabama needs now is a self distribute law and cap it around 300,000 barrels. So you don't have to go years without making a profit.

14
Going Pro / Re: Brewery Volunteering
« on: March 21, 2016, 10:47:47 AM »
To clarify, if you work in our brewery you are a paid employee. Only volunteers are ones who help pour beer at beer fests on occasions.

15
Going Pro / Re: Brewery Volunteering
« on: March 19, 2016, 03:45:28 PM »
I'm nowhere near that part of the US, good luck. I may need a helper for the summer though.

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