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Messages - majorvices

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4036
Going Pro / German commercial breweries batch sparging?
« on: January 18, 2013, 06:13:14 AM »
That does sound an awful lot like batch sparging.  IIRC, Keith @ Yellowhammer is batch sparging.  Do you know of other commercial breweries in the U.S. who do?

Not on the 15 bbl system I'm not.

4037
Going Pro / 1st BrewFest
« on: January 16, 2013, 05:57:15 PM »
Everytime I show up a brew fest I realize I have forgotten something. Make sure you have tape, sharpie, scissors, paper, and of course signs/posters and good, quick descriptions of what beers you have on tap. A stand alone chalk board or white board works. People at fests like gimmicks and swag. Make sure you have extra Co2 and extra gaskets and all the fitting for your jockey box. Make sure you have a jockey box! ;)

One of the things we have done is to do a special beer tapping at a specific time (ie: Dark Hammer Tapping @ 7:30). It's an awesome ego boost to see the line swell. ;)

4038
Other Fermentables / Copper does remove sulfur!
« on: January 16, 2013, 05:18:00 PM »
i have mine in the BK - but have run through copper tubing when sulphur has been a problem with good results.

4039
Other Fermentables / Copper does remove sulfur!
« on: January 16, 2013, 03:27:40 PM »
My Asian pear cider had a slight sulfury nose that I'd hoped would age out (but it didn't after 5 months). After reading about copper binding sulfur compounds here, I bought a small piece of copper pipe and dropped it in the carboy on Saturday night. Last night the sulfur aroma was gone (2 days) and we bottled it. Awesome!!

yer welcome! :)

4040
The Pub / Why does Budweiser just not get it?
« on: January 15, 2013, 07:40:05 PM »
What if they made a truly great all malt pilsner and kept the price reasonable?

Michelob?

I'd hesitate to call it "truly great" ..... I'm thinking along the lines on Troeg's Sunshine Pils or, even Victory Prima Pils.

4041
The Pub / Why does Budweiser just not get it?
« on: January 15, 2013, 03:40:34 PM »
I understand what you all are saying but I still don't understand why a company that could most likely make a great beer to compete with other breweries such as Sam Adams or Sierra Nevada comes up with products that ultimately fail, as I am assuming this Black Crown is going to. All they are doing is making a beer that is going to compete with their other brands.

What if they made a truly great all malt pilsner and kept the price reasonable? I think they could target some of these other larger craft breweries that are slowly creeping in on their market share.

The crazy thing to me is that the beer they are choosing to go as the mass produce selection out of their sample pack is the one that got the least positive review in Beer Advocate. Of course, I realize that BA is not the end all be all. Just strikes me as as strike out where they could really take back some of the market share they are losing from SA and SN.

4042
General Homebrew Discussion / What were your gateway beers?
« on: January 15, 2013, 07:35:51 AM »
Mine was Dinkel Aker Dark. I loved that beer, and still do when I can find it. Then it was Pete's Wicked Ale. My first foray into American IPA was Bert Grant's and Anchor Liberty Ale.

4043
The Pub / Why does Budweiser just not get it?
« on: January 15, 2013, 06:25:47 AM »
They get it - they're an enormous public company based around mass production and have maximized profit every way they can.  Their opportunities for growth -- that's all shareholders care about -- are in mergers and global expansion, not high cost/low margin craft brewing.  The current interest in "artisinal" beer is going to have as much effect on the InBev bottom line as farm to table restaurants do on McDonalds.

If that was the case I don't understand why they try to push psuedo-craft beers out there. It's obvious to compete with the craft beer market.

I'd say it's a lot less to compete with craft beer in its own market as it is to keep shelf/tap space and capture the uninitiated. By having an "IPA" like the Shock Top IPA they can go to bars and convince them to give up taps from craft IPAs to sell their own versions. The reps go into a bar and see an IPA and offer a cut rate deal to replace it with the Henry Weinhard IPA. How many sports bars/dive bars/Chili's really know the difference or care what the difference is? Similarly, they can put those products on the shelves along with the craft beers and crowd out some of the craft space. Plus, when you put those two together and people go looking for a "craft beer" they will remember seeing the Shock Top IPA at the bar and pick it up at the store.

The pseudo-craft stuff isn't so far removed that people dabbling in craft beer trying them will be scared away from craft but neither are the likely to run towards it. It's middle of the road stuff that really competes against other gateway craft beers. That's the bigger market in craft beer. The top craft brands all sell a beer that easily works as a gateway beer to craft (SNPA, SA Boston Lager, Fat Tire). It's tremendously larger than the market for 14% barleywine aged in 15 types of barrels with dog balls. There are lots of people who will drink the gateway beers (and I don't mean to suggest anything is wrong with drinking those beers) but don't move further into craft. So it's a larger market that they can play to their strengths.

The large brewers have enormous resources, knowledge and experienced brewers. They could make the very best craft beers in the world if they chose to invade that market. It's just not their path.

Now, this is totally true. I can assure you. But it goes straight back to the point - why don't they just make a decent beer to compete with craft. Again, craft beer's market share is growing, BMC is shrinking. Why go about making a Bud Black Crown if it just waters down the rest of your bramnd. Why not make a beer that actually competes with craft beer?

4044
The Pub / Why does Budweiser just not get it?
« on: January 14, 2013, 06:51:51 PM »
They get it - they're an enormous public company based around mass production and have maximized profit every way they can.  Their opportunities for growth -- that's all shareholders care about -- are in mergers and global expansion, not high cost/low margin craft brewing.  The current interest in "artisinal" beer is going to have as much effect on the InBev bottom line as farm to table restaurants do on McDonalds.

If that was the case I don't understand why they try to push psuedo-craft beers out there. It's obvious to compete with the craft beer market.

4045
The Pub / The OFFICIAL AHA 4M's NFL BULL SH$%^&TER'S THREAD!
« on: January 13, 2013, 08:31:37 AM »
Bummed out about the Broncos. I was hoping Denver would knock out the Pats.

4046
The Pub / The OFFICIAL AHA 4M's NFL BULL SH$%^&TER'S THREAD!
« on: January 13, 2013, 08:28:31 AM »
I survived another week picking the Niners! :D

4047
Beer Recipes / Re: double batch
« on: January 13, 2013, 07:18:34 AM »
Pitch in after the first batch assuming you can run the second batch in below 70 degrees. The worse thing you can do on a barley wine is ferment warm. Try to keep the temps in the mid 60s if at all possible.

4048
Ingredients / Turbinado vs. Light Brown Sugar?
« on: January 12, 2013, 03:34:08 PM »
The few times I've use turbinado it's seemed to have much more flavor than borwn sugar

ooops. I see denny has some experience here. Ignore my post.

4049
Ingredients / Turbinado vs. Light Brown Sugar?
« on: January 12, 2013, 02:41:52 PM »
Can't imagine you are going to get a huge flavor difference with Tubinado. Might be something very, very slight. I'd try a side by side batch to see.

4050
Going Pro / Beer volume vs. Profit margin.
« on: January 12, 2013, 02:39:51 PM »
Running a pub has its virtues and nightmares.

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