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Topics - tumarkin

Pages: [1] 2
1
The Pub / Duh!! Weaze been tellin us for years....
« on: October 19, 2013, 05:26:17 AM »

2
The Pub / Bacon toes
« on: September 05, 2013, 06:12:07 AM »
Brew shoes?
http://www.mozoshoes.com/shop/mens/sharkz/sharkzbacon+3815

what are we going to have for breakfast before starting the brew session? Gee, I don't know

3
Kegging and Bottling / Marshall..... Amp or Fridge?
« on: August 18, 2013, 06:41:07 PM »
Rock your adult beverages with this bad boy....
http://www.wired.com/gadgetlab/2012/03/marshall-amp-fridge/

4
The Pub / Pinch me, I must be dreaming.
« on: December 03, 2012, 06:31:45 PM »
Haven't posted for a while because I've been swamped with new jobs. First, I started working for a friend who has a water treatment company. As Martin and others who know me can attest, I don't know squat about water chemistry or treatment. So it was a steep learning curve, not leaving much time for fun stuff. I was at that job for a few months (and starting to get the hang of it) when I got my DREAM JOB!!!

For the last month +, I've been the Gainesville/Ocala sales rep for Micro Man Distributors. MMD is a craft and import beer distributor. I'd say pinch me, I'm dreaming ... but then I might wake up. Don't want to do that, I'm having way too much fun. It was hard telling my friend that I had to quit working for him, but he totally understood that I had to follow my passion.

We have a truly extensive portfolio - lots of great American micros & import beers from around the world. I'd say it sucks to have to work so hard (ie drink all of them!) to develop better product knowledge but you wouldn't believe that for a second. This is so sweet! We represent more Belgian breweries than everyone else in FL combined. In fact, the Belgian govt flew one of our owners over to Belgium last summer to knight him... for selling so much Belgian beer & supporting their economy. So now I'm doing what I can, in my small way, in that cause of helping Belgium out in this tough economy.

Gotta love it!

5
The Pub / Belgium Beer/History - Geek Overlap
« on: September 14, 2012, 07:14:58 AM »
For anyone interested in Belgian beer and history - interesting overlap....
http://wine-economics.org/workingpapers/AAWE_WP104.pdf

6
The Pub / Glass Shape Affects Drinking Speed
« on: September 01, 2012, 08:53:59 AM »
I think it's a safe bet that most of us have a collection of beer glasses, some larger than others. We all know that there are 'recommended' glass shapes for different beer types, and that many breweries have their own specific glasses for their beer. The best beer bars will serve the beer in the appropriate glass - especially in Belgium.

But did you know that the shape of the glass affects your drinking speed? Do you care?

http://www.bbc.co.uk/news/health-19436926

7
Events / First Annual Hogtown Craft Beer Festival
« on: March 04, 2012, 02:31:04 PM »
Hey y'all,

(Not sure if this is the correct place to post this, please move if not)
Our homebrew club, Hogtown Brewers, is putting on the first of what's to be an annual event, the 2012 Hogtown Craft Beer Festival in Gainesville, Florida. The inaugural event will be held on Saturday, April 14th at Kanapaha Gardens. Three of us, Alex Pries, Craig Birkmaier, and myself, having been spearheading our planning process for the last several months. Our website just went live for info & ticket sales.....  http://www.hogtownbeerfest.com

The event will be held at Kanapaha Gardens. This beautiful botanical garden will be an awesome venue, and one that will accommodate us as we grow the event in future years. Most of the festival will be out in the garden grounds, but we also have use of the Summer House for our VIP area and for seminars/presentations. There will also be music on an outdoor stage. The weather in mid-April should be perfect.

Our goals for the event are to:
      Promote and celebrate quality beer through craft beer offerings and pairings with local restaurants/caterers.
      Educate event attendees about craft beer and beer styles through seminars and discussions with professional brewers, experienced home brewers and nationally recognized beer judges.
      Recognize and raise monies to benefit our local charity co-sponsors – Alachua Conservation Trust and St. Johns Riverkeeper.

Attendance at this inaugural event will be limited to 1,500 total attendees, with the expectation that attendance will grow in successive years (although we always plan to have a limit to ticket sales to keep the event from growing out of hand). We plan to grow this event into a premier regional beer event. We'd like to invite you to join us for this first celebration of craft beer in North Central Florida. We've invited all the craft breweries (and many brew pubs) in Florida, as well as regional and national breweries. There will be no crap on tap. If the event grows & improves as we hope, you'll be able to say you were there for the start of a great beer festival.

Hope you can join us!
Mark Tumarkin
Hogtown Brewers
Gainesville, FL

8
General Homebrew Discussion / Google Beer
« on: October 01, 2011, 04:46:09 AM »
No, I don't mean search on 'Beer' in Google..... drink it up.

Hey Drew, can you share a beer virtually?
http://news.cnet.com/8301-17852_3-20114138-71/google-launches-beer/

9
The Pub / International Bacon Day
« on: September 04, 2011, 04:48:02 AM »
Hey, Weaze,
How are you celebrating International Bacon Day?

http://www.wired.com/geekdad/2011/09/celebrate-international-bacon-day-with-a-great-bacon-odyssey-rerun/

mmm, breakfast is no challenge, blt sandwiches for lunch, bacon martini at cocktail time, a pork-fest for dinner, bacon ice cream for dessert. gotta remember to put this in as a recurring event on the calendar.

life its own-self is all the excuse for a party we need, but events like this certainly help,
Mark

10
The Pub / Changes
« on: September 03, 2011, 11:05:21 AM »
It's been a little over a month now since I started a new job. I can tell my life has changed by the way I read/post on this forum. Don't know if anyone noticed, but I haven't been posting hardly at all for the last 5 weeks or so. And it seems like I'm not having the time to read every post like I used to. I don't think it's just me though, this forum has grown & become much more active. That's a very, very good thing... but I'm not having the constant computer access or time to keep up like I used to.

I am now selling liquor. What a change! Opening up more to the spiritual side of life ;D

I've started working for Liquor Group Florida, a small niche distributor out of Jacksonville. We don't sell the big name brands at all, no Crown, Jack, Smirnoff, etc. It's all products that I hadn't heard of before - and neither have the liquor store owners, bars & restaurants that I'm targeting. We sell more unusual & unique products, things new to the market, smaller distilleries, some of the new American micro-distilleries. Couple that with the fact that I have a large territory that has been previously very, very underworked and so it's been a challenge. Also, August has been very slow. Summers always are, but coupled with the current economy, the stores all seem to be reordering just what they've sold, nothing new. Still, I've been selling enough to get by.

But Sept is here, along with football season and all the drinking & partying that brings. Especially here in Gainesville & North Central Florida. The Gator Nation does seem to like its alcohol. I'm on commission only (plus a little for gas/car/phone) &  currently not making enough money, but I've got hopes that things will start picking up soon. I'm certainly enjoying work a lot more than previously & that's worth a lot. Willing to give it a few more months & see if it's going to work long term.

We've got some great products - an amazing range of tequilas, a couple of good rums, several good vodkas, gins, wines, liqueurs, whisky, etc. Side benefit is I'm drinking some new and interesting things - gotta build my product knowledge, right?  :D

For example, this afternoon we had a simple but awesome lunch. Sardines on pumpernickel rolls, some perfectly ripe honeydew melon, and a couple of dirty martinis made made with Crater Lake Desert Juniper Gin from a small micro-distillery in Oregon. They pick the juniper berries wild in the high desert, distill in pot stills. Very soft, flavorful gin. I just barely coated the inside of chilled martini glasses with a dry vermouth, and used habanero olives & a bit of the brine. Yummy!

Starting next month we'll be representing 3 or 4 of the best independent bottlers of single malt whisky... Signatory, Murray McDavid, etc. I can't wait! Single malts are a passion for me and it's going to be a blast.

Anyway, this has been a long, non-brewing related post but I feel really close to y'all and wanted to let you know why I haven't been posting much of late. This forum is truly wonderful. When TechTalk shut down, I was skeptical about the forum but it didn't take long for me to love it. Y'all are great and I'll try to keep up, but probably won't be posting much till I get more on top of this new situation.

if you're still reading, thanks!

Mark

11
Yeast and Fermentation / Traveling and Sex in the Yeast World
« on: August 23, 2011, 05:32:07 PM »
well, that got your attention, now check this out.....
http://www.physorg.com/news/2011-08-years-yeast-epic-journey-gave.html

12
The Pub / New Trappist Beer
« on: June 01, 2011, 11:49:27 AM »
from my friend, Jim Ritchhart......
The cistercian monks of the abbey of the Mount des Cats, situated in the Nord-Pas-de-Calais, less than five kilometers from the Belgian border, are preparing to brew a blond beer that will conform to all the standards of a Trappist beer.  It would be the eighth beer of this type in the world.  The six Belgian Trappistes breweries are divided up on either side of the linguistic border, Westvleteren, Westmalle and Achel in Flanders; Chimay, Rochefort and Orval in Wallonia.  The Netherlands, LaTrappe from the monastery Koningshoeven (Tilburg) is also a Trappiste brewery.
France now completes this picture.  A beer already was brewed at the Mount des Cats in the second half of the 19th century.  The brewing activity however was interrupted at the beginning of the 20th century.
The new beer will become available June 16.  For material reasons, the beer is not currently being brewed within the abbey walls, but is being brewed at another Trappiste community having access to intermingling installations.  According to certain sources connected with the brewing, quoted by the Flemish media, the beer currently is produced at Chimay but the production could be transferred as early as the end of this year to the Mount des Cats.
The logo 'Authentic Trappist Product', affixed on the bottles of authentic Trappiste products will not appear initially on the label of the beer of the Mount des Cats.  The new beer will be subject to the regulations and requirements of the International Association Trappiste before being able to affix the official logo to the label.  The French abbey already produces cheese recognized by the Trappiste organization.  For the new beer to be qualified and recognized by the Trappiste organization, it must be brewed within the abbey walls and under the supervision of monks from that abbey.  In addition, a part of the income of the sale must be used for the upkeep and missions of that particular order.

13
The Pub / Fat Washed Bourbon....for da Weaze
« on: April 14, 2011, 05:45:09 PM »
Ok, so a friend loaned me a copy of the April issue of Whisky Magazine. There on page 19 is an article entitled "Whiskies get Fatter."

So, Weaze, you gotta find a copy, trust me on this.... you need to read this article. It talks about a cocktail made from Four Roses single barrel bourbon that has been fat washed. Basically you take 3/4 lb of top-quality smoked bacon, cook on high heat till all the fat has been rendered. Remove the bacon, pour the liquid fat while still hot into a sealable container with a litre of bourbon. Put in the fridge overnight, and then next day remove the solidified fat that has risen to the top, and then strain out any remaining fat from the bourbon.

"What is left is a bourbon with a buttery, unctuous mouthfeel with just the slightest suggestion of swine."

Now I ask you, is that not pure liquid poetry? They then use this fat washed bourbon to make a Benton's Old Fashioned. Apparently, Benton's pig farm is a cult pig farm in TN that sells to high end restuarants, and now cocktail bars. So maybe I'm just a small town boy, ya apparently got to go to the big city to find this kinda stuff. Whoda thought?

14
The Pub / Wrong on so many levels
« on: March 31, 2011, 02:26:56 PM »
It's so wrong, on so many levels that I'm not gonna dignify it with a link. If you can't help but stare at trainwrecks go ahead and google 'Kegasus'

15
The Pub / What a long strange trip it's been
« on: March 14, 2011, 04:10:48 PM »
maybe it's just us old folks, but I'm sure Denny will join me in raising a glass to Stanley Owsley, what about you.

http://www.rollingstone.com/music/news/owsley-stanley-lsd-pioneer-and-grateful-dead-collaborator-dead-at-76-20110314

To Owsley, he's a good old rounder but he's dead & gone

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