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Topics - BrewingRover

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16
The Pub / Anchor expansion plans
« on: February 20, 2013, 04:49:22 PM »
http://brookstonbeerbulletin.com/more-on-anchors-pier-48-san-francisco-brewery/

They had a 270 bbl brewhouse in storage for almost 20 years!

17
Beer Travel / Fuller's Brewery Tour (with pics)
« on: October 28, 2012, 01:06:51 PM »
I was in London a couple of weeks ago and made the trip out to Chiswick to do the Fuller’s tour. It’s a great time and I highly recommend it, but it will take up half a day. The view is exciting as you walk from the Tube and I could smell the wort as I got closer


The brewery is almost right on the Thames, and it's rather peaceful out back


There’s been a brewery on the site since the mid 17th century, while the current company was formed in 1845. My guide John has worked there for 41 years and a lot of good anecdotes. They’ve run out of space to expand, so they’ve crammed things in everywhere and left some things they can’t remove, like the old mash tun and a kettle.


The hop store. I believe he said their honey blonde used the Liberty hops seen here


You go right through the working brewery, which gets loud, so I missed some of what John said. Some surprises for me: they have only one mash tun and two kettles, but that makes sense given that they partigyle a lot of their beers. They also had some handy signs explaining their process




They used open square fermenters up until the 1990s, and left one of them in place


There were fewer new fermenters than I had guessed


The tour ends in their tasting room, which had all the regular Fullers and Gales beers on cask or tap. (Don't tell CAMRA, but I could hear the cask breather when he used the Gales Seafarer hand pump) He also opened bottles of 1845 and 2011 Vintage Ale. John was straightforward about Gales and said that Fuller's had bought them for their pub estate, but they do maintain the original recipes and use the Gales yeast strain.

John was also surprised when I asked about the Wyeast and White Labs strains. He was sure Fuller's didn't provide their strain to the companies, and of course neither company actually says Fuller's anywhere.

After the tour, I hit the gift shop, which featured Vintage Ale for 1999, 2000, and 2004 on. A 2004 bottle made it back to my cellar. (2001-3 had much smaller production)


Lunch in the pub finished the trip. It's a really good time but it is a time commitment, so keep that in mind if it's your first time in London. I also suggest just filling out their tour request form. I tried emailing first to see if booking from overseas was going to be a problem, and I think that just complicated things.

18
Commercial Beer Reviews / Binding Römer Pils
« on: October 13, 2012, 01:41:01 PM »
I'm in Frankfurt, Germany on my way to Spain and saw Binding advertised as Frankfurt's local brewery. I try to heed Michael Jackson's advice and drink local beer whenever I can, so we had this on tap at a small bar in Mainz this afternoon. Wow, everything I've ever heard about fresh German beer is true. This has a lovely malt and hop balance, with a bit more bitterness than I was anticipating. We had two of these as dusk fell over Schillerplatz, before heading off for our train.

I highly recommend Mainz, should you pass this way. It's a very walkable town and St. Stephan's Church has stunning stained glass by Marc Chagall. Some nice nice strolling along the Rhine as well.

19
The Pub / New button finally fixed?
« on: September 28, 2012, 05:02:48 PM »
It's suddenly working for me in Firefox. Did I just jinx things?

20
The Pub / Samuel Adams sharing hops again
« on: July 02, 2012, 02:53:03 PM »
Citra, Simcoe and Ahtahnum. Sorry, you have to be commercial to get in on this.

http://blog.samueladams.com/2012/06/27/hop-sharing-program/

21
The Pub / Google Streetview takes you inside an LHBS
« on: November 10, 2011, 09:10:46 PM »
On Chicago's North Side

I'd read that they were going to start doing this for businesses. Here's the full street address
3625 N Kedzie Ave  Chicago, IL 60618

22
Commercial Beer Reviews / 2011 SN Celebration
« on: November 02, 2011, 05:51:47 PM »
Picked up a six of this at my local market this evening. I think they changed the recipe ;D

I love this beer and look forward to its release every year. It's such a great balance of malt and hops. I'm buying a couple of 12s as soon as I see them this year. It disappeared pretty fast in my neck of the woods last year. My market still has some 12s of Tumbler to get rid of, unfortunately.

23
The Pub / MLB pitcher/homebrewer really turns pro for a day
« on: June 15, 2011, 11:35:10 AM »
Cool article about Seattle Mariners reliever Chris Ray brewing a batch for charity with Fremont Brewing. I'm not sure about aging on baseball bats, though.

http://www.washingtonbeerblog.com/relief-pitchers-of-beer/


24
The Pub / Coop Brewery opening in Seattle
« on: April 13, 2011, 02:02:13 PM »
http://www.flyingbike.coop/

I love the idea of this but seems like it could turn into a too many cooks kind of thing. I'd probably be in for the $150 if I still lived in Seattle, though (although I was a poor graduate student when I did live there)

25
The Pub / Guinness does taste better in Ireland
« on: March 07, 2011, 12:38:52 PM »
Proven by science! Seems rather subjective, but it passed peer-review.

http://www.sciencedaily.com/releases/2011/03/110305085708.htm

26
The Pub / MIT grad's invention turns brewery waste to fuel
« on: February 13, 2011, 03:49:58 PM »
Pretty cool, a method of processing spent grains into methane. I wonder how long before the household sized unit will be available?

http://www.boston.com/news/nation/articles/2011/02/13/mit_grads_invention_turns_brewery_waste_to_fuel/?page=full

27
All Things Food / Cook with astringent beer?
« on: January 19, 2011, 08:55:43 AM »
I picked up a six pack from a new local brewery the other day. Yikes. The finish was exactly like Palmer describes astringent off flavors; sucking on a teabag would be preferable, I think. I ended up dumping the bottle I opened and set the others aside for future cooking. But then I got to wondering whether the astringent flavor would carry over should I throw a bottle in chili or something similar. I would think they'd do okay for marinating, but maybe I should just cut my losses. Any thoughts?

28
The Pub / Hiram Walker's warehouse in 1900
« on: September 23, 2010, 08:15:13 AM »
Cool picture from a site I like to visit:
http://www.shorpy.com/node/9006

Tons of super hi-res old pictures are posted there. Here's another one for Blatz:
http://www.shorpy.com/node/8998

And a commuter station in Chicago I pass through regularly
http://www.shorpy.com/node/8976

29
The Pub / "The Denny Level"
« on: August 02, 2010, 02:15:44 PM »
I noticed Denny's posting level is now The Denny Level, LOL. I assume that's for over 2000 posts, which gives us all something to which to aspire.

30
Events / Public Events at the Craft Brewers Conference
« on: March 29, 2010, 12:14:07 PM »
Happening in Chicago next week. Fritz Maytag pouring his beers sounds like fun.

http://craftbrewersconference.com/public_events.html

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