This is the last post for Payette Brewing Company at this site. The blog is being moved to the brewery website that can be found here. There is a new post there, but it is about as long as this. Update your RSS feeds of bookmarks so you can continue to follow the progress of the brewery.
-Mike
Tuesday, September 14, 2010
Thursday, September 2, 2010
Another Month Gone Part II
The final thing that got finished last week was the pouring of the containment curb around the brewing area. The curb is put in one to make it easier to wash down and clean the brewing area. I don't have to worry about water going into the tasting room, bathrooms or anywhere else when I'm cleaning the brewing area. In the unlikely and tragic event that a fermenter valve breaks or gets opened on accident and spills beer everywhere, the curb will prevent that from going everywhere and catch all my tears as I watch beer get wasted. Is it necessary, not really (but will be nice), does it help satisfy some city requirements, yes.
The week is still young (as I write this) and the construction continues full steam ahead. All of the high bay lights (you can see some in the picture above) have been replaced with more energy efficient lights that also look better, don't make any noise and provide better lighting. I was not planning on replacing the lights, but the incentives that have been put in place make it crazy not to. Not only will the new lights reduce my power consumption, but much of the cost is subsidized. I wont sugar coat it, yes, going green was purely a business decision. Sorry if that rubs people the wrong way.
I think there is a light at the end of the tunnel...if not, at least football starts today.
Gotta Hop
Forms for the curb
Pouring the curb
Finished containment curb
The week is still young (as I write this) and the construction continues full steam ahead. All of the high bay lights (you can see some in the picture above) have been replaced with more energy efficient lights that also look better, don't make any noise and provide better lighting. I was not planning on replacing the lights, but the incentives that have been put in place make it crazy not to. Not only will the new lights reduce my power consumption, but much of the cost is subsidized. I wont sugar coat it, yes, going green was purely a business decision. Sorry if that rubs people the wrong way.
I think there is a light at the end of the tunnel...if not, at least football starts today.
Gotta Hop
Tuesday, August 31, 2010
Another Month Gone
Another month down and another month closer to opening. I will get to the construction updates in a minute, but first, some other stuff. The brewery website is now live, but before you go rushing off to check it out, I have to warn you about some things. One, it is awesome and two, it doesn't have very much information on it yet. I am working on writing everything to fill in all the blanks. The problem is that I am not very good at writing professional sounding pieces, I excel at lighthearted BS. At some point soon, the blog is also going to transfer over to the site as well, but I need to get up to speed on how to work it (blogger is idiot proof). Here is the link: www.payettebrewing.com
Where I left off last time, the sewer was missing. Well I found it, right where the second company told me. I still have some issues with the company that did the initial camera work, they are giving me the money back for the work they "did" but I will still never use them for any work in the future. The remainder of the rough-in plumbing work went smoothly, passed inspection and got filled back in.
The concrete guys came in and got done in a hurry. The guys were great and I enjoyed them doing the work, I did find it funny how the whole job worked. They worked their butts off to get the concrete from the truck into the holes, but then, had to sit around and wait for it to set up for a while so they could go smooth it out, then do it again. It looked like the definition of "hurry up and wait."
Part II of this post will go up tomorrow (maybe Thursday), it'll give you something to look forward to
Where I left off last time, the sewer was missing. Well I found it, right where the second company told me. I still have some issues with the company that did the initial camera work, they are giving me the money back for the work they "did" but I will still never use them for any work in the future. The remainder of the rough-in plumbing work went smoothly, passed inspection and got filled back in.
Actual sewer line with all the new stuff going into it
View of the plumbing work from upstairs
The concrete guys came in and got done in a hurry. The guys were great and I enjoyed them doing the work, I did find it funny how the whole job worked. They worked their butts off to get the concrete from the truck into the holes, but then, had to sit around and wait for it to set up for a while so they could go smooth it out, then do it again. It looked like the definition of "hurry up and wait."
Early morning concrete delivery
Its nice not to have any holes to fall in anymore
Trench drain and waste water sample port
Tuesday, August 17, 2010
Concrete Removal Pics
My arms are dead from jackhammering up the floor some more, so now is as good of time as any to get some pictures up.
Not as fun as it looks Concrete saw, easy but messy work
We thought we were done...Future trench drain on the right, connection to the keg washer on the left
Where the sewer was supposed to be
I have more pictures and will post them as I get time and get them loaded on my computer. Now it's time to dig to see if I can find the sewer...
Monday, August 16, 2010
Real Work Begins and So Does the Rework
The following is the information that two different plumbers gave me based on snaking a camera into my sewer:
Guy #1: 3" line, 12" deep, runs straight out to the street
Guy #2: 4" line, 24" deep, runs right for 15 or so feet, then turns towards the street
Based on the information above, who do you trust? All that information tells me is that someone doesn't know what they are doing, but nothing else. I'm not a plumber, but would assume that a plumber knows his job well enough to do this small task correctly, so I didn't actually have two plumbers do the same work, until today. I assumed the first guy was right, I mean why question someone who is doing a job you know almost nothing about. I then based a lot of my construction plans based on the assumption that the sewer was where the first guy told me it was.
Fast forward to today. Concrete was cut and removed over the weekend based on the plans so my plumber (different guy than #1 and 2) could get working on everything. I start digging in an area that supposedly intersects the line, no sewer at 12" and no sewer at 24". We actually get down about 3 feet with no luck. For the record, this ditch was at least 6 feet long, so it is not like we didn't try to the left or right of where it is supposed to be. Obviously we are wasting time and energy, so bring out guy #2 to camera the line. Low and behold it is nowhere near where we are digging.
Two good things came of this new information. First, my sewer is deeper than I thought, which is a good thing for running drains. Second, I got to use my concrete cutting skills again and tomorrow get to fire up the jackhammer again...oh wait, that stuff isn't fun...
Lesson #60: Lease a building with plans, it should eliminate the guesswork
Pictures from the first few days of work will be up probably tomorrow either here or on the Facebook page.
Guy #1: 3" line, 12" deep, runs straight out to the street
Guy #2: 4" line, 24" deep, runs right for 15 or so feet, then turns towards the street
Based on the information above, who do you trust? All that information tells me is that someone doesn't know what they are doing, but nothing else. I'm not a plumber, but would assume that a plumber knows his job well enough to do this small task correctly, so I didn't actually have two plumbers do the same work, until today. I assumed the first guy was right, I mean why question someone who is doing a job you know almost nothing about. I then based a lot of my construction plans based on the assumption that the sewer was where the first guy told me it was.
Fast forward to today. Concrete was cut and removed over the weekend based on the plans so my plumber (different guy than #1 and 2) could get working on everything. I start digging in an area that supposedly intersects the line, no sewer at 12" and no sewer at 24". We actually get down about 3 feet with no luck. For the record, this ditch was at least 6 feet long, so it is not like we didn't try to the left or right of where it is supposed to be. Obviously we are wasting time and energy, so bring out guy #2 to camera the line. Low and behold it is nowhere near where we are digging.
Two good things came of this new information. First, my sewer is deeper than I thought, which is a good thing for running drains. Second, I got to use my concrete cutting skills again and tomorrow get to fire up the jackhammer again...oh wait, that stuff isn't fun...
Lesson #60: Lease a building with plans, it should eliminate the guesswork
Pictures from the first few days of work will be up probably tomorrow either here or on the Facebook page.
Wednesday, August 11, 2010
Update for the Week
Probably the only post for the week, but wanted to pass along some updates. As I look back at the process I have been going through to get the brewery open, I remember sitting on the other side looking in following other blog's about opening breweries. On multiple occasions I thought to myself "man, it doesn't seem like they are really doing much" or "you would think they would be open by now." I am working my ass off to get this going, but at times even to me it looks like nothing is happening.
The much talked about building permit is very close, in fact I could have had it by now, the problem is that I question everything. I didn't agree with an assessment they gave me, talked through it with them and they are going to take a look at it. In the end, I lose some days, but might save some money; worth it as long as the assessment doesn't go up for some reason...please no. I expect to have some awesome jackhammering pictures up early next week. Most of the work is should take about two weeks (four +) and there are six weeks until my equipment arrives, so I am feeling okay about it right now.
I attended the Boise BeerFest on Friday, I enjoyed it except the part about the car getting towed. That is an entirely different rant though. The complaints about the crowds that I heard prior to attending were a non-issue on Friday. Probably just the right amount of people there from an attendees perspective, never had to wait in line, had plenty of space to walk around and talk with people. It was great to hear a lot of people who probably don't drink craft beer get excited for different beers and get exposed to a bunch of different breweries, great for the industry. Call me a snob or whatever, but personally it wasn't the type of festival that I like attending, more the type of festival that I would like to serve my beer at and talk to people about beer. The festival was great for what it was, which sounds like a total slight, but I assure you that is a compliment. I already like the sound of my own typing too much and now is not the time for me to write a dissertation on beer festivals. Reading back over what I wrote, I sound very critical, but I did think it was a great event and should shut up and be happy we have a great festival here. Thanks to Rick at Brewforia and everyone else that helped for putting the work into the event, can't wait to pour beer next year.
The much talked about building permit is very close, in fact I could have had it by now, the problem is that I question everything. I didn't agree with an assessment they gave me, talked through it with them and they are going to take a look at it. In the end, I lose some days, but might save some money; worth it as long as the assessment doesn't go up for some reason...please no. I expect to have some awesome jackhammering pictures up early next week. Most of the work is should take about two weeks (four +) and there are six weeks until my equipment arrives, so I am feeling okay about it right now.
I attended the Boise BeerFest on Friday, I enjoyed it except the part about the car getting towed. That is an entirely different rant though. The complaints about the crowds that I heard prior to attending were a non-issue on Friday. Probably just the right amount of people there from an attendees perspective, never had to wait in line, had plenty of space to walk around and talk with people. It was great to hear a lot of people who probably don't drink craft beer get excited for different beers and get exposed to a bunch of different breweries, great for the industry. Call me a snob or whatever, but personally it wasn't the type of festival that I like attending, more the type of festival that I would like to serve my beer at and talk to people about beer. The festival was great for what it was, which sounds like a total slight, but I assure you that is a compliment. I already like the sound of my own typing too much and now is not the time for me to write a dissertation on beer festivals. Reading back over what I wrote, I sound very critical, but I did think it was a great event and should shut up and be happy we have a great festival here. Thanks to Rick at Brewforia and everyone else that helped for putting the work into the event, can't wait to pour beer next year.
Thursday, August 5, 2010
Stuff 'n Things
Oh the elusive building permit...where are you? I might have a better understanding of everything before I post this, but right now it is still in the City of Boise's hands. My architect is meeting with them this morning to go over some things, which is a personal point of contention because I found out about the meeting on my own, nobody bothered to talk with the guy paying the bills. I did hire an architect to deal with this stuff, so I understand why they talked with him, but 95% of the problems so far have stemmed from a lack of understanding of how breweries work. So far, I have been the only person with the ability to shed light on that aspect of building a BREWERY, so am eagerly awaiting the fallout from this. All I really want to do right now is get a jackhammer and go to town on some concrete...frustrated much?
The logo is new, you probably noticed unless you read the blog in Google Reader or something. Individual beer logos, tap handles etc are all in the works and will be shown here first...or on facebook...or twitter. An actual website is getting built, so everything will seem more "official" soon enough.
Boise Beer Fest starts tomorrow, I recommend everyone attend, but I have never been before, so don't know what to expect. Comments I have heard from people hit both ends of the spectrum, so we'll see tomorrow. I will put up my thoughts on it sometime next week including the answer to the question on everyone's mind..."Why aren't you doing anything at the Boise Beer Fest?"
Thursday, July 29, 2010
Mountain Man and City Slicker
The word on the street is that Payette Brewing could have building permits early next week, could be rumors, could be fact, only time will tell.
In the mean time, I'm getting some good brewing in this week, today being my second double of the week. On Tuesday I made the Amber, which is not included on the opening list, but could find it's way onto it. Today I am brewing a batch of the Mountain Man and what I am dubbing, City Slicker. The Mountain Man is my Barleywine that should clock in around 10%, not huge for a Barleywine, but plenty big enough. The City Slicker is a new one for me. It will be made from the second runnings of the Mountain Man mash, which is often called parti-gyle brewing. The link explains it well, but basically efficiencies on a high gravity beer aren't that good, so there are a lot of residual sugars left in the mash, why not make a beer out of it?
Since the City Slicker is essentially a "free" beer to make because I already used the grains, why not have some fun with it. True to the name, the beer is going to try to look the part, but in the end you find out it is way out of place. My best description of the vision for this beer is a Double Mild IPA. The beer is made from second runnings, which inherently means the beer is going to be low in alcohol, hence Mild. The beer is also going to be overly hopped, hence Double IPA. Not the worst idea that I have come up with, but not a sure-fire hit either.
In the mean time, I'm getting some good brewing in this week, today being my second double of the week. On Tuesday I made the Amber, which is not included on the opening list, but could find it's way onto it. Today I am brewing a batch of the Mountain Man and what I am dubbing, City Slicker. The Mountain Man is my Barleywine that should clock in around 10%, not huge for a Barleywine, but plenty big enough. The City Slicker is a new one for me. It will be made from the second runnings of the Mountain Man mash, which is often called parti-gyle brewing. The link explains it well, but basically efficiencies on a high gravity beer aren't that good, so there are a lot of residual sugars left in the mash, why not make a beer out of it?
Since the City Slicker is essentially a "free" beer to make because I already used the grains, why not have some fun with it. True to the name, the beer is going to try to look the part, but in the end you find out it is way out of place. My best description of the vision for this beer is a Double Mild IPA. The beer is made from second runnings, which inherently means the beer is going to be low in alcohol, hence Mild. The beer is also going to be overly hopped, hence Double IPA. Not the worst idea that I have come up with, but not a sure-fire hit either.
Thursday, July 22, 2010
Pilsner
In hindsight, I probably should have brewed a pilsner in the spring so it would be ready now, but at least I'll have this for football season. As I have mentioned before, it has always been my intention to make some lagers as I feel that they are very underrepresented styles in the craft beer industry.
Pilsner
Malts: Pilsner, Vienna
Hops: Saphir
ABV: 4.5%
IBU: 25
Short post today because I can't think of anything else to write...
Gotta Hop
Pilsner
Malts: Pilsner, Vienna
Hops: Saphir
ABV: 4.5%
IBU: 25
Short post today because I can't think of anything else to write...
Gotta Hop
Wednesday, July 21, 2010
TTB, Construction and More
What is new in the land of Payette Brewing Company...lots of stuff, mostly unexciting for you though. I had my phone interview with the TTB earlier today, meaning I am one step closer to getting my federal license. The way things are going, there is a distinct possibility that I will be the first brewery in history where it takes longer to get a building permit than the brewers notice. Although I would like to, I can't totally blame the city for not having a building permit yet, I am sure that if I had certain pieces of information in my plan everything would be further in the process. Yes, there were construction pictures in a previous post as I did get started on some things, but that is all on hold. Why? Well that depends on who you talk to. So here is what happened, the city found out that I started some construction without a permit and told me I had to stop or my fees would be doubled, hence work stopped. Lesson #58, social media is not a good thing if you are doing something wrong, even if you don't know it is wrong. That is the my bet on how the city found out I was demolishing stuff, but is no excuse. Why did I start doing work without a permit you ask? People with more experience in construction than me, told me that it was okay. Which leads to lesson #59 of starting a business, listen to the people with actual authority not those who say they know what they are doing. Maybe the advice I got is okay in some circumstances, but I will be dealing with the city for years to come and whether or not I like it, they have the power and I need to listen to them.
Most of my posts have been about pilot beers, which sucks for you because you read my vague information and don't get to try any. There isn't much I can do about that right now unfortunately. What I can tell you, I would say the recipes are 75% ready to go. The Star Garnett is ready, as one would expect, it isn't perfect after one batch. Two things I am working on for that are improving the hop profile and trying to figure out how to adapt some of the brewing techniques to a commercial scale. Didn't help that I had a Hop in the Dark (best CDA on the market) right after trying mine. While I am going to be double batching the beers I plan to release, it is also time to brew small batches of the Mountain Man, Jackalope and a Pilsner.
If you are wondering about lessons 1-57, you'll have to buy the book I'll never write to get those.
Gotta Hop
Most of my posts have been about pilot beers, which sucks for you because you read my vague information and don't get to try any. There isn't much I can do about that right now unfortunately. What I can tell you, I would say the recipes are 75% ready to go. The Star Garnett is ready, as one would expect, it isn't perfect after one batch. Two things I am working on for that are improving the hop profile and trying to figure out how to adapt some of the brewing techniques to a commercial scale. Didn't help that I had a Hop in the Dark (best CDA on the market) right after trying mine. While I am going to be double batching the beers I plan to release, it is also time to brew small batches of the Mountain Man, Jackalope and a Pilsner.
If you are wondering about lessons 1-57, you'll have to buy the book I'll never write to get those.
Gotta Hop
Wednesday, July 14, 2010
Outlaw
Outlaw IPA it is, names have been thrown around, but this is it. The names of the initial beers are located in the right hand column of the blog. I don't know that I will have all five available when I open, but those are the ones I will be making first. The Ales of No Return listed below are the first four of the big beer/one-off series that I plan to release periodically. More to come on the Ales of No Return in a future post.
The big change to this batch of the IPA compared to recent ones is water adjustments. Now that I am in the brewery space and using the brewery water, I am starting to alter the water composition to match the ideal makeups for the different beer styles. Beer styles like an IPA, where you want the bitterness of the beer to come through as a dominant characteristic, require a lot more additions to get an ideal water composition. It has been a while since I have brewed with water adjustments, so I am looking forward to seeing how it comes out with the water here.
Outlaw IPA
Malts: American 2-Row, Crystal, Honey Malt, Munich
Hops: Centennial, Chinook, Columbus
IBU: 70
ABV: ~6.3%
The big change to this batch of the IPA compared to recent ones is water adjustments. Now that I am in the brewery space and using the brewery water, I am starting to alter the water composition to match the ideal makeups for the different beer styles. Beer styles like an IPA, where you want the bitterness of the beer to come through as a dominant characteristic, require a lot more additions to get an ideal water composition. It has been a while since I have brewed with water adjustments, so I am looking forward to seeing how it comes out with the water here.
Outlaw IPA
Malts: American 2-Row, Crystal, Honey Malt, Munich
Hops: Centennial, Chinook, Columbus
IBU: 70
ABV: ~6.3%
Friday, July 9, 2010
Mutton Bustin'
About to finish up a rotation of the five beers I plan to have ready when the brewery opens.
Mutton Bustin' Brown
Style: American Brown Ale
Malt: American 2-Row, Brown, Chocolate, Crystal, Victory
Hops: Magnum, Amarillo
ABV: ~5.4%
It is a great feeling coming into the brewery to make beer and not do construction or fill out more forms for the city, that stuff is work, brewing is fun. Slight name change to this, from Buster to Bustin. With my mastery of the English language (or lack thereof) I figured someone who participated in Mutton Busting, would be a Mutton Buster. I will say the research was inconclusive. Nothing said I was wrong, but nothing said I was right either, so went with what I knew was correct.
Gotta Hop
Mutton Bustin' Brown
Style: American Brown Ale
Malt: American 2-Row, Brown, Chocolate, Crystal, Victory
Hops: Magnum, Amarillo
ABV: ~5.4%
It is a great feeling coming into the brewery to make beer and not do construction or fill out more forms for the city, that stuff is work, brewing is fun. Slight name change to this, from Buster to Bustin. With my mastery of the English language (or lack thereof) I figured someone who participated in Mutton Busting, would be a Mutton Buster. I will say the research was inconclusive. Nothing said I was wrong, but nothing said I was right either, so went with what I knew was correct.
Gotta Hop
Thursday, July 8, 2010
Demolition and Starting Construction
My progress seems like a bunch of baby steps so far, but put enough of those together and you actually get pretty far. This week I started doing some demolition work at the brewery and got a start on some of the build-out. I am waiting for a few things before some of the bigger work, like cutting in a trench drain, will take place. I feel bad because I haven't been putting up many pictures and I am yet to put up a video this year, so here is some stuff for the eyes:
Recent day of brewing, kegging and carbonating, otherwise know as controlled chaos
Framed up mill room, looks kind of small in the picture, but it is spacious
Took out a wall in the tasting room, opens it up a lot, even if it doesn't seem like it in the picture. Now making me re-think some plans though.
Making a new opening for moving stuff between the bays since the opening to the left will be blocked, thats the mill room in the background
The guys next door brought over their forklift to help put in the header for the new opening
Enough working though, time to get back to brewing, Mutton Bustin' Brown tomorrow
Gotta Hop
Tuesday, July 6, 2010
About the Name
I get a lot of comments about the name of the brewery, Payette Brewing Company, some people love it, some hate it, some think the town, some the river. I have a lot of thoughts about the name and I obviously like it because I chose it. Like the town, county, river, mountain, lake, national forest, the brewery is named for Francois Payette, the fur trader that was stationed at Fort Boise and explored much of the Payette River basin. While the origin of the Payette name in Idaho comes from Francois, I didn't actually realize that until about a year ago, my inspiration for the name is the river and lake where I have had some of the best times of my life. Part of the reason that I like the name is that it means different things to different people, but in the end, most people will relate it to some place in Idaho. That is what I think is great about the name, it encompasses so much of the state. So, whether you immediately think of the town, the river, the lake or the early pioneer when you hear "Payette," you're right.
Wednesday, June 30, 2010
Star Garnet Cascadian Dark Ale
Bandwagon boarded...
There is always the next big trend in beer styles in the brewing industry, some I am avoiding on purpose, some I'm planning on trying and in this case, there are ones I can't resist. The Cascadian Dark Ale, or Black IPA is not anything new, Stone has been making an excellent one for a few years and Idaho's own Laughing Dog was the first one I ever tried. Recently the beer style has become a bit more common with bigger breweries like Widmer and Deschutes releasing their own versions. The name is still up for debate, Black IPA tells you exactly what it is, a dark beer that is hopped like and IPA, but I have a hard time with that name because having the words "Black" and "Pale" in the same style is a bit oxymoronic. Northwest brewers started using the term Cascadian Dark Ale, which I like, but is very region-specific and Boise is Northwest or Inter-Mountain? Beers bearing both styles have gotten label approval, so I'll just have to decide when I submit for approval.
The name, Star Garnet, I think it works great for the styles of beer. Star Garnets look like just a dark (almost black) gem, then hold them up to the light and there is a four or six point star in the gem. You see a Black IPA and think a dark chocolaty or roasty stout, but you drink it and bam...northwest hops all over the place. I like to think of myself as a genius, on the other hand, I could be trying entirely too hard on names...
Star Garnet
Style: Black IPA or Cascadian Dark Ale
Malts: American 2-Row, Black Barley, Chocolate Malt, Crystal, Munich, Roasted Barley
Hops: Amarillo, Summit
IBU: 70
ABV: ~ 6.8-7%
I am not just making a Stout and putting a bunch of hops in, the Stout I just made has plenty hops already and that isn't the point. The specs may look similar, but as I have said before, there are a lot of things the information I provide doesn't cover. I think this style would be a great year round beer, but I have no idea how many tries it will take to get this one right, so we'll see.
Gotta Hop
There is always the next big trend in beer styles in the brewing industry, some I am avoiding on purpose, some I'm planning on trying and in this case, there are ones I can't resist. The Cascadian Dark Ale, or Black IPA is not anything new, Stone has been making an excellent one for a few years and Idaho's own Laughing Dog was the first one I ever tried. Recently the beer style has become a bit more common with bigger breweries like Widmer and Deschutes releasing their own versions. The name is still up for debate, Black IPA tells you exactly what it is, a dark beer that is hopped like and IPA, but I have a hard time with that name because having the words "Black" and "Pale" in the same style is a bit oxymoronic. Northwest brewers started using the term Cascadian Dark Ale, which I like, but is very region-specific and Boise is Northwest or Inter-Mountain? Beers bearing both styles have gotten label approval, so I'll just have to decide when I submit for approval.
The name, Star Garnet, I think it works great for the styles of beer. Star Garnets look like just a dark (almost black) gem, then hold them up to the light and there is a four or six point star in the gem. You see a Black IPA and think a dark chocolaty or roasty stout, but you drink it and bam...northwest hops all over the place. I like to think of myself as a genius, on the other hand, I could be trying entirely too hard on names...
Star Garnet
Style: Black IPA or Cascadian Dark Ale
Malts: American 2-Row, Black Barley, Chocolate Malt, Crystal, Munich, Roasted Barley
Hops: Amarillo, Summit
IBU: 70
ABV: ~ 6.8-7%
I am not just making a Stout and putting a bunch of hops in, the Stout I just made has plenty hops already and that isn't the point. The specs may look similar, but as I have said before, there are a lot of things the information I provide doesn't cover. I think this style would be a great year round beer, but I have no idea how many tries it will take to get this one right, so we'll see.
Gotta Hop
Friday, June 25, 2010
Update
Everything is starting to move a lot faster and this is me doing my best not to ignore the blog. I mentioned in the last post that I got some new fermenters, they work great so far and I will put up some pictures next week after I get some more gear for the pilot system. I hope to brew a batch or two next week, but I injured myself the other day playing soccer and to say I "hobble" around would be generous. The next batch is going to be the first run at my Star Garnet Black IPA, but I'll save the details for the brew day post.
The brewing system is on order, I signed the contract and sent the deposit today. The expected delivery is at the end of September, so a month or six after that I will be up and running. I ended up ordering a brand new 15 barrels brewing system with 15 and 30 barrel fermenters, it is awesome. My guess is that the feeling I have right now is similar to anyone who has purchased a house, stoked and scared because it is going to be awesome, but I also just spent a crap-ton of money. I'll let you know if the analogy is correct if I ever have money to buy a house.
Another big meeting I had was with Central District Health Department. They do the initial plan review before you can go submit for permits. Besides the fact the meeting took forever (my architect said it was over twice as long as his normal plan reviews) it went great and once I bring back more information on Monday I should be good to go. A building permit to start construction should follow, but I'm not holding my breath for that to be done in a timely manner. For the record, I don't hate dealing with all the bureaucracy, it's just that...I'm not going to finish my sentence since this blog is public.
I am actually really busy right now, but when I take a step back, I think everything I did this week is a big exercise in "hurry up and wait."
Projected Brewery Opening: I'll let you know the week before it happens
Gotta Hop
The brewing system is on order, I signed the contract and sent the deposit today. The expected delivery is at the end of September, so a month or six after that I will be up and running. I ended up ordering a brand new 15 barrels brewing system with 15 and 30 barrel fermenters, it is awesome. My guess is that the feeling I have right now is similar to anyone who has purchased a house, stoked and scared because it is going to be awesome, but I also just spent a crap-ton of money. I'll let you know if the analogy is correct if I ever have money to buy a house.
Another big meeting I had was with Central District Health Department. They do the initial plan review before you can go submit for permits. Besides the fact the meeting took forever (my architect said it was over twice as long as his normal plan reviews) it went great and once I bring back more information on Monday I should be good to go. A building permit to start construction should follow, but I'm not holding my breath for that to be done in a timely manner. For the record, I don't hate dealing with all the bureaucracy, it's just that...I'm not going to finish my sentence since this blog is public.
I am actually really busy right now, but when I take a step back, I think everything I did this week is a big exercise in "hurry up and wait."
Projected Brewery Opening: I'll let you know the week before it happens
Gotta Hop
Thursday, June 17, 2010
New Pilot Fermenters
Yesterday I got in two new fermenters for my pilot system and now its time to fill them up. The fermenters are stainless steel cylindro-conicals, complete with tri-clamp fittings or in other words, badass. They are basically little versions of the 15 and 30 barrel fermenters that will be coming in a few months. As happy as I am for getting these, it is going to do two things for you, first I can make more beer, so actually having a tasting is more likely to happen (I currently go through the beer I make entirely too fast to get any event set up). Second, it means that I can make better beer. Although there are a few items I still need to get to fully outfit the pilot system, there is great benefit to these. I am going to be able to dump trub and yeast, so the beer wont have to sit on that stuff for longer than it should. I am going to be able to harvest a cleaner yeast and subsequent batches will benefit from that.
Malt: American 2-Row, CaraPils, Crystal
Hops: Bravo, Cascade
IBU: 35
ABV: 5%
The fermenters are larger than my current stuff, so I am double batching into these. Looking back, I have never actually made a double batch on this scale, although it will probably be much easier than triple batching at Schooner Exact.
I spent the early part of this week in San Diego meeting with equipment suppliers and taking a side trip to the Stone World Bistro and Gardens. I will post something about that soon and anticipate placing an equipment order the first part of next week, stay tuned.
Gotta Hop
Payette Pale Ale
Style: American Pale AleMalt: American 2-Row, CaraPils, Crystal
Hops: Bravo, Cascade
IBU: 35
ABV: 5%
The fermenters are larger than my current stuff, so I am double batching into these. Looking back, I have never actually made a double batch on this scale, although it will probably be much easier than triple batching at Schooner Exact.
I spent the early part of this week in San Diego meeting with equipment suppliers and taking a side trip to the Stone World Bistro and Gardens. I will post something about that soon and anticipate placing an equipment order the first part of next week, stay tuned.
Gotta Hop
Saturday, June 12, 2010
Stout Pilot
Stouts don't scream "summer beer" but can be just as refreshing as some other lighter colored beers. This is a beer that I have neglected for a long time, partly because I feel good about the beer recipe. Today is as good of time as any to brew it again and start making some final adjustments on the beer. I have ignored the stout to the point I don't have any ideas for names for it, ideas?
Payette Brewing Stout
Style: American Stout
Malts: American 2-Row, Black Barley, Crystal, Chocolate Malt, Flaked Barley, Special B
Hops: Centennial
ABV: ~ 5.5%
Gotta Hop
Payette Brewing Stout
Style: American Stout
Malts: American 2-Row, Black Barley, Crystal, Chocolate Malt, Flaked Barley, Special B
Hops: Centennial
ABV: ~ 5.5%
Gotta Hop
Friday, June 11, 2010
USA vs England
I don't know if there is any other opening match that I would want to see. Sure it would be great to have an easier group (I don't think that's possible), but I would love to beat England.
The USA is going to have a difficult time with England. I expect a win, would be happy with a draw and realistically think they will go down 3-1. Here is the bottom line problem for the US in this game, Onyewu is not 100%. When the US have a counter attack style of play, especially against better teams. We don't have the skill across the board to win the possession battle and be in the attacking half of a majority of the game. Here is why Gooch matters so much, the US is going to sit back in their own half and pack it in to stop England. Without the 6'4" 220 Onyewu anchoring the defense, I don't think we can hold off the likes of Rooney for 90 minutes. I think we can score some goals, we have shown the ability in the counter attack with our speed up top to catch teams out of position and put the ball in the net. Without the defense winning a lot of battles in the back, those opportunities wont present themselves often.
On the positive side, the English are historical choke artists in international play. Reading their roster is scary, but it rarely translates into success on the field. For the US, Landon Donovan is playing at the highest level of his career and spent the last 3 months proving he can play with everyone in the Premier League. Pairing him on one wing with Clint Dempsey on the other, could really give the English problems in the midfield. I have been a Jozy fan since he was on the Red Bulls, but still want to see him deliver against top competition, why not on Saturday.
Prediction: USA 2 England 1
Beer: Nothing imported, I might go as far as saying no beer styles that originated in England. I'll be drinking a PBC Blonde until its gone, then...well the game is at noon, so that will probably be all. Since none of you can get any PBC Blonde yet, I recommend Deschutes Twilight or Anderson Valley's Summer Solstice, excellent beers for both the morning and the rest of the summer.
The USA is going to have a difficult time with England. I expect a win, would be happy with a draw and realistically think they will go down 3-1. Here is the bottom line problem for the US in this game, Onyewu is not 100%. When the US have a counter attack style of play, especially against better teams. We don't have the skill across the board to win the possession battle and be in the attacking half of a majority of the game. Here is why Gooch matters so much, the US is going to sit back in their own half and pack it in to stop England. Without the 6'4" 220 Onyewu anchoring the defense, I don't think we can hold off the likes of Rooney for 90 minutes. I think we can score some goals, we have shown the ability in the counter attack with our speed up top to catch teams out of position and put the ball in the net. Without the defense winning a lot of battles in the back, those opportunities wont present themselves often.
On the positive side, the English are historical choke artists in international play. Reading their roster is scary, but it rarely translates into success on the field. For the US, Landon Donovan is playing at the highest level of his career and spent the last 3 months proving he can play with everyone in the Premier League. Pairing him on one wing with Clint Dempsey on the other, could really give the English problems in the midfield. I have been a Jozy fan since he was on the Red Bulls, but still want to see him deliver against top competition, why not on Saturday.
Prediction: USA 2 England 1
Beer: Nothing imported, I might go as far as saying no beer styles that originated in England. I'll be drinking a PBC Blonde until its gone, then...well the game is at noon, so that will probably be all. Since none of you can get any PBC Blonde yet, I recommend Deschutes Twilight or Anderson Valley's Summer Solstice, excellent beers for both the morning and the rest of the summer.
Thursday, June 10, 2010
World Cup
Ladies and Gentlemen, tomorrow marks the beginning of the best sporting event in the world, as a result, much of the communications coming from Payette Brewing Company will be soccer related. Brewery news will continue to be posted at the current rate of slow to quite slow.
In a full disclosure brewery note: Depending on how you look at it, the World Cup starting means I fell short of my goal for PBC I wrote down three years ago. My goal was that I wanted to be able to watch the 2010 World Cup at Payette Brewing Company. Technically I could watch TV at Payette Brewing Company, but the brewery is not finished, so that is up for interpretation. Either way I am pretty proud of myself for being anywhere near my goal based on an arbitrary date I wrote down over 3 years ago.
I am going to do some previews for the USA games, because those are all that really matter. I will be watching as much as possible (my flexible employment is great for that) and there are some great matches people should watch, but I'm an American, so that is all that matters.
A note on my analysis/previews: if you want "professional" analysis, go to espn.com, stay here if you want thoughts from a washed-up soccer player/beer drinker/red-blooded American.
Coming tomorrow...USA vs England preview, including beer recommendations, predictions and first-rate analysis
In a full disclosure brewery note: Depending on how you look at it, the World Cup starting means I fell short of my goal for PBC I wrote down three years ago. My goal was that I wanted to be able to watch the 2010 World Cup at Payette Brewing Company. Technically I could watch TV at Payette Brewing Company, but the brewery is not finished, so that is up for interpretation. Either way I am pretty proud of myself for being anywhere near my goal based on an arbitrary date I wrote down over 3 years ago.
I am going to do some previews for the USA games, because those are all that really matter. I will be watching as much as possible (my flexible employment is great for that) and there are some great matches people should watch, but I'm an American, so that is all that matters.
A note on my analysis/previews: if you want "professional" analysis, go to espn.com, stay here if you want thoughts from a washed-up soccer player/beer drinker/red-blooded American.
Coming tomorrow...USA vs England preview, including beer recommendations, predictions and first-rate analysis
Wednesday, June 9, 2010
White Pine IPA
Other times I have written Outlaw or Pistol Flip, I am just trying out different names and seeing how they fit.
White Pine IPA
Style: American-Style IPA
Malt: American 2-Row, Crystal, Honey Malt, Munich
Hops: Centennial, Chinook, Columbus
IBU: 60
ABV: 6.3%
To fit the name, I am looking to get more of a pine character from the hops in this IPA than the last few batches which have been stronger in the citrus side. Based on the feedback from the last three batches I made and shared with people, I am close, but the hopping schedule just isn't there yet. In my mind there are two balancing acts you have to play with IPA hops. First there is the bitterness/flavor/aroma aspect, I like an IPA that is equal in all three, so no part of the drinking experience lacks. The second is the relationship between the contributions of the individual hop varieties, this is tough because all varieties are not created equal. Putting in equal amounts of all hops wont give you equal contributions in bitterness/flavor/aroma. I guess I just need to keep making and drinking IPA's, damn. The malt is another balancing act, but I like where I'm at with the malt, it is strong enough to hold up to the hops, but not sweet enough to take over. You need some substance there, but IPA's are all about the hops, right?
I should have some new fermenters for the pilot system in soon, meaning I can make more and better beer. The 15 barrel stuff is still a ways off from getting here and from me being licensed etc.
Gotta Hop
White Pine IPA
Style: American-Style IPA
Malt: American 2-Row, Crystal, Honey Malt, Munich
Hops: Centennial, Chinook, Columbus
IBU: 60
ABV: 6.3%
To fit the name, I am looking to get more of a pine character from the hops in this IPA than the last few batches which have been stronger in the citrus side. Based on the feedback from the last three batches I made and shared with people, I am close, but the hopping schedule just isn't there yet. In my mind there are two balancing acts you have to play with IPA hops. First there is the bitterness/flavor/aroma aspect, I like an IPA that is equal in all three, so no part of the drinking experience lacks. The second is the relationship between the contributions of the individual hop varieties, this is tough because all varieties are not created equal. Putting in equal amounts of all hops wont give you equal contributions in bitterness/flavor/aroma. I guess I just need to keep making and drinking IPA's, damn. The malt is another balancing act, but I like where I'm at with the malt, it is strong enough to hold up to the hops, but not sweet enough to take over. You need some substance there, but IPA's are all about the hops, right?
I should have some new fermenters for the pilot system in soon, meaning I can make more and better beer. The 15 barrel stuff is still a ways off from getting here and from me being licensed etc.
Gotta Hop
Tuesday, June 1, 2010
Back in Action
After a May that took me all over the country, my travels are over for the foreseeable future, so now I am really getting down to business. First order of business for June, brew. For the first time in a while, the amount of beer in the pipeline and on tap is getting low. As with all the beers I have been brewing recently, I am trying to nail down the flavors for opening. The Payette Pale has been in the works the longest and the beer that I am most comfortable with, but it has been 4 months since I made it. Now that I am using the water that will be used for my big batches, this beer is into the fine tuning phase.
Payette Pale Ale
Style: American Pale Ale
Malt: Carapils, Crystal, Pale
Hops: Bravo, Cascade
ABV: 5%
IBU: 30
Playlist: Tool, A Perfect Circle, Motley Crue, GnR
Payette Pale Ale
Style: American Pale Ale
Malt: Carapils, Crystal, Pale
Hops: Bravo, Cascade
ABV: 5%
IBU: 30
Playlist: Tool, A Perfect Circle, Motley Crue, GnR
Thursday, May 27, 2010
Firestone Walker
This should have been written and posted about two weeks ago, but I am lazy, I mean busy, yeah. One of my buddies from UW got married the other week in Paso Robles, which at first meant two things: an awesome party and wine. A little trip to the beer mapping project and my eyes lit up, partying, wine and awesome beer! So when I got their on Thursday, I took myself on a little pilgrimage to Firestone Walker.
First off, Firestone is "as in Firestone tires," one of the founders is of the Firestone family that made tires and up until recently I guess owned a pretty successful winery. The brewery has nothing to do with the tires other than the family member (they aren't owned by some big company if that matters to you) and I think some other company owns the Firestone Tire name...anyway...
Even though they don't advertise weekday tours, a few emails later, and bam, I got myself a tour. No, I do not feel bad about using the fact my email address ends in "brewing company" to my advantage. The one thing that really stood out at FW, was the brewing process they use for some of their beers. My description can't do it justice, so check it out on their site. Of course I didn't take pictures of the interesting part, the only one I took was of the bottom of their fermenter...
I was also at the brewery a week before one of their special releases, Parabola, so I had to ask if there was any way to try it. I did get to try it, but in no way was it special treatment. The beer that was going to be released in a week, but had already been on tap at the brewery for a week.
The tasting room was rather simple, but a place I could hang out at on a daily basis. The brewery's main beers are pales and ipa's, but they do know how to make some other good stuff. Double Barrel Ale is their main beer and one of the beers made in the union system, so their most popular beer spends time in barrels while most other breweries put something in a barrel, limit it and sell it for $$$. FW is dedicated to their craft in a different way than any other brewery in the US, it takes a lot more work to mass produce with the union system.
I also went on a winery tour...talk about a fish-out-of-water experience, but that is a whole different post that will never be written.
First off, Firestone is "as in Firestone tires," one of the founders is of the Firestone family that made tires and up until recently I guess owned a pretty successful winery. The brewery has nothing to do with the tires other than the family member (they aren't owned by some big company if that matters to you) and I think some other company owns the Firestone Tire name...anyway...
Even though they don't advertise weekday tours, a few emails later, and bam, I got myself a tour. No, I do not feel bad about using the fact my email address ends in "brewing company" to my advantage. The one thing that really stood out at FW, was the brewing process they use for some of their beers. My description can't do it justice, so check it out on their site. Of course I didn't take pictures of the interesting part, the only one I took was of the bottom of their fermenter...
Bottom of some huge fermenters
I was also at the brewery a week before one of their special releases, Parabola, so I had to ask if there was any way to try it. I did get to try it, but in no way was it special treatment. The beer that was going to be released in a week, but had already been on tap at the brewery for a week.
The tasting room was rather simple, but a place I could hang out at on a daily basis. The brewery's main beers are pales and ipa's, but they do know how to make some other good stuff. Double Barrel Ale is their main beer and one of the beers made in the union system, so their most popular beer spends time in barrels while most other breweries put something in a barrel, limit it and sell it for $$$. FW is dedicated to their craft in a different way than any other brewery in the US, it takes a lot more work to mass produce with the union system.
Tasting Room
I also went on a winery tour...talk about a fish-out-of-water experience, but that is a whole different post that will never be written.
Tuesday, May 25, 2010
LB2
Last batch was the first attempt at an Idaho-Style Farmhouse Ale, trying to marry a light session beer with a more complex Belgian-Style beer. Right now, the only thing I have learned from that batch is that my new water filter is TNT. I also found out I’m not a very good plumber. Before I get into why I’m not a good plumber (which is not a big issue in any way) I want to say that I know that some of the things I write might not paint me in the best light (backed up drain problem and stirring the mash with a wrench to name recent ones). I write that stuff for two reasons; first, I think it makes for a much more entertaining blog. I don’t take myself too seriously (nobody should takes themselves too seriously for that matter) and try to convey that in the blog. If I didn’t want to give people a real look at what is happening with starting a brewery, I wouldn’t have started it. The second reason is a selfish reason, but I want to be able to look back at my journey and remember all the fun/maddening/shitty stuff that went on. Writing the blog is my way to being sure to enjoy the ride. I am excited to get to my “destination” of running a brewery, but I have to constantly remind myself that it’s about the journey not the destination. As for the plumbing, well my filter installation drips if I keep the water on constantly. I blame the filter since the plumbing fittings are steel and the filter threads are plastic, most likely I didn't use enough Teflon tape or tighten it enough (it is pretty damn tight though) Enough of my crap, onto the beer:
Leaning Barn
Style: Idaho-Style Farmhouse Ale (The TTB will nix this as a style, who cares right now)
Malts: American 2-Row, Aromatic, Wheat
Hops: Admiral, Saphir
ABV: 5%
Playlist: Dead iPod...Silence is not golden
I did sample the last batch and some of these changes are based on that and some are based on having something different to compare to. A lot of Belgian-Style beers are made using various different spices and I haven’t decided it that is something I want to go into for this beer. It is a fine line to walk in that too much spice would turn a lot of people off from, but the current state of the beer doesn’t quite have the complexity that I am hoping for.
Monday, May 24, 2010
Fort Collins Brewery Trip
Anymore, any sort of vacation I go on turns into a beer finding/brewery visiting/drinking adventure. This past weekend is no exception and the weekend trip to Denver took a one day detour into Fort Collins. The post is going to run kind of long because I need to cover 4 breweries and a lot of beers (25 to be exact).
New Belgium
First stop in the morning was New Belgium. A note to anyone that wants to go there, you need a reservation for a tour and they seem to fill up well in advance (I checked the day before and they were booked 1 ½ weeks out, 8 or so tours a day). Even without a tour, the tasting room is cool and three beer samples costs a grand total of zero dollars. The tasting room has the feel you would expect from New Belgium, there is bike stuff everywhere including all of the chairs/stools which are made from old bike wheels. Beer-wise, I am documented as not being a Fat Tire fan, but New Belgium makes some tasty stuff. The only beer that was new to me was their Dark Heather Saison, the others I tried are more common, Trippel, Mothership Wit and Blue Paddle. Here are some shots of the tasting room and the New Belgium Airstream in the parking lot.
Tasting Room
Chairs Made from Old Bike Wheels
New Belgium Airstream
Odell’s
Stop number two was at Odell’s, probably not a house-hold name since they don’t distribute into Idaho, but they are pushing 21 years old and know how to make a good beer. Both Odell’s and Fort Collins Brewery are great examples of how well the craft industry is doing as Odells just went through a big addition/remodel and FCB is about to open what looks like an awesome new facility down the street from Odell’s. Got on a tour at this stop and even though there isn’t much difference between most breweries, I still like to go on tours to pick up new ideas or justify the ways that I am doing things.
The beers were good, although I thought that their big beers and one-offs were a noticeable step down from their year-round line (which I really enjoyed). A great place to check out in Fort Collins, hopefully some of their beers make it this way.
Equinox
The newest brewery to Fort Collins, Equinox opened about a month ago downtown Fort Collins. This stop was both the quickest and most valuable stop of the day. Not only did I get to meet up with and talk to some guys I went to Siebel with (see next section), I got a change to talk with the owner/brewer and had a great talk about getting the TTB license. They had a great range of beers, all different enough that there was something to appeal to everyone.
Funkwerks
I didn’t actually get to check out Funkwerks, as they are not an operational brewery yet, but wanted to give them a shout-out anyway. Two guys (Gordon and Brad) I went to Siebel with are in the process of starting an Organic Saison Brewery in Fort Collins. I met them at Equinox, had some beers and talked about our respective projects. Great to see those guys again and can't wait to start drinking my way through all the bottles of beer they gave me.
Wednesday, May 19, 2010
American Craft Beer Week
This post is about 3 days later than it should be, sorry.
You should know by now that this is American Craft Beer Week, I hope you are taking part in some of the great events around Boise and the rest of the US. Unfortunately PBC is not to a point where we can put on events, but rest assured that I am celebrating the only way I know how - drinking beer. For those in Boise, Matt at the Co-op has put together a nice list of the events going on this week here. If you aren't in Boise, there are a lot of places to find events, the easiest place to start is the American Craft Beer Week website, look under Events near the top.
If you aren't up for going out to any of the events, at the very least I recommend going to your local bottle shop or grocery store and grabbing a sixer of craft beer, maybe a few bombers. My personal plan is to try a new beer each day throughout the week, last night was Laughing Dog's Pale Ale (maybe I have had it before, but I can't always remember all the beer I have tried).
Being that I live an absurd life, I am going to Denver on Thursday and will have to do much of my celebrating there. Although I am going there for a wedding, the plan is to check out at least 3 breweries in Fort Collins on Friday and will give everyone a comprehensive report upon returning.
While you are anxiously awaiting my next post, go grab a beer and celebrate American Craft Beer Week.
Gotta Hop
You should know by now that this is American Craft Beer Week, I hope you are taking part in some of the great events around Boise and the rest of the US. Unfortunately PBC is not to a point where we can put on events, but rest assured that I am celebrating the only way I know how - drinking beer. For those in Boise, Matt at the Co-op has put together a nice list of the events going on this week here. If you aren't in Boise, there are a lot of places to find events, the easiest place to start is the American Craft Beer Week website, look under Events near the top.
If you aren't up for going out to any of the events, at the very least I recommend going to your local bottle shop or grocery store and grabbing a sixer of craft beer, maybe a few bombers. My personal plan is to try a new beer each day throughout the week, last night was Laughing Dog's Pale Ale (maybe I have had it before, but I can't always remember all the beer I have tried).
Being that I live an absurd life, I am going to Denver on Thursday and will have to do much of my celebrating there. Although I am going there for a wedding, the plan is to check out at least 3 breweries in Fort Collins on Friday and will give everyone a comprehensive report upon returning.
While you are anxiously awaiting my next post, go grab a beer and celebrate American Craft Beer Week.
Gotta Hop
Tuesday, May 18, 2010
Revisiting the Wheat
The kegs of Wheat Beer are dead and gone so now it is time to look back on the three batches. The biggest thing I learned was that I need to print out score sheets or something like that when I have any sort of side-by-side tasting. That was the plan, but that was the day I had some plumbing issues and by the time that was resolved I spaced the feedback sheet. Regardless of any written comments, I was able to get great feedback from a variety of beer drinkers, from beer savy guys to drinkers who given the choice might have ordered a PBR. Here is a brief run-down of the beers: (links to brewday posts)
#1: Majority favorite, drank like an American Wheat with little (if any) bubblegum/clove/banana characteristics of a Bavarian Wheat. It had a much higher hopping rate than the other two, but was not overly bitter. It seemed to combine the light refreshing aspect you like in a summer beer with an evident hop characteristic that is a little different than the majority of wheat beers in the market.
#2: Unanimous least favorite, which was good to hear for two reasons. One, people had no problem telling me that they weren't a fan of a beer and two, give the option, people like a more flavorful beer. I was a bit surprised about this result, mostly because I figured that some people would like it because it was the "easiest" to drink. I don't know if bland is the right word, but that is what it was. Not to overly justify the result, but it makes sense based on my recipe and some of the techniques used in brewing. It lacked any esters and phenols from fermentation and the low hopping rate resulted in muted bitterness and hop flavor. I liked hearing that the beer with the least amount of complexity was the least liked, bodes well for all of the beers I am working on.
#3: More of a traditional Bavarian Wheat than the other two, with the bubblegum/clove/banana esters and phenols taking a front seat to the hops. It seemed like it is more of a seasoned craft beer drinker's wheat, not a wheat beer for the masses.
So where do I go from here? As the American Wheat received the most positive feedback, that is the direction I will go for now, but a more Bavarian-Style Wheat could become a tasting room release to keep honing in that style. The next few batches will probably play with a few different hop varieties because Citra is still not easily obtained and I need to compare how some different American hops are received by drinkers.
Thanks for everyone that tried the beers and gave me their opinions. More tastings will be on the way
Gotta Hop!
#1: Majority favorite, drank like an American Wheat with little (if any) bubblegum/clove/banana characteristics of a Bavarian Wheat. It had a much higher hopping rate than the other two, but was not overly bitter. It seemed to combine the light refreshing aspect you like in a summer beer with an evident hop characteristic that is a little different than the majority of wheat beers in the market.
#2: Unanimous least favorite, which was good to hear for two reasons. One, people had no problem telling me that they weren't a fan of a beer and two, give the option, people like a more flavorful beer. I was a bit surprised about this result, mostly because I figured that some people would like it because it was the "easiest" to drink. I don't know if bland is the right word, but that is what it was. Not to overly justify the result, but it makes sense based on my recipe and some of the techniques used in brewing. It lacked any esters and phenols from fermentation and the low hopping rate resulted in muted bitterness and hop flavor. I liked hearing that the beer with the least amount of complexity was the least liked, bodes well for all of the beers I am working on.
#3: More of a traditional Bavarian Wheat than the other two, with the bubblegum/clove/banana esters and phenols taking a front seat to the hops. It seemed like it is more of a seasoned craft beer drinker's wheat, not a wheat beer for the masses.
So where do I go from here? As the American Wheat received the most positive feedback, that is the direction I will go for now, but a more Bavarian-Style Wheat could become a tasting room release to keep honing in that style. The next few batches will probably play with a few different hop varieties because Citra is still not easily obtained and I need to compare how some different American hops are received by drinkers.
Thanks for everyone that tried the beers and gave me their opinions. More tastings will be on the way
Gotta Hop!
Monday, May 17, 2010
Getting Political - H.R 4278
This bill is probably recent news to most Idahoans, as Senator Crapo just became a co-sponsor of the bill. I have not seen much written locally on this yet, but I wanted to give everyone my bias news bit on the bill. Am I an authority on the matter, not really, but I am sure that I know more of the details than the self-proclaimed "experts" that litter the online newspaper comment sections.
Note: I have not seen a single comment that was either uninformed or against the bill. I made the "expert" comment because there is nothing more maddening to me than seeing uniformed verbal diarrhea on the internet where you can say anything you want tucked behind the security of your computer and username.
The headline for this bill is cutting the federal excise tax on beer from $7.00 to $3.50, but that doesn't mean all the beer made in the US will have a lower tax. Almost all beer brewed by the big breweries (Bud, Miller, Coors etc) is going to be taxed the same. The vast majority of beer made in the US will still be taxed at $18 per barrel, the total tax revenue for the government is not going to be cut in half In total, this cut affects less than 5% of the beer made in the US, but helps an industry that employs over 100,000 people. The bill actually sets a more graduated tax rate for all breweries. When the current tax structure was passed in 1976, the idea was to give small breweries a lower tax rate than the big breweries. As it stands right now the first 60,000 barrels is taxed at $7.00 per barrel and anything over that is taxed at $18.00 per barrel. The proposed structure would be $3.50 on the first 60,000 barrels, $16.00 on barrels 60,000 to 2 million and $18.00 on everything over 2 million barrels. The Brewer's Association has a more detailed look at the bill here.
That is a sort of overview on the bill, here are my thoughts on how it affects me and you. First, it is not going to change the price of your beer. A savings to a brewery of $3.50 per barrel, means $1.75 per keg and about 1.5 cents per pint at a bar, sorry you are still going to pay $4 (or so) for a pint. No, brewers are not lining their pockets with this saving. For a start-up like me, I see this tax break as way to help me to become a viable business. Lets say I make 1,000 barrels in my first year, after doing the math, it is not a huge amount of savings, but it will mean I can hire additional employees or move into bottling/canning that much sooner. Every bit counts when you are a small business.
The changes done in 1976 reflected the industry at the time, since then, there has been drastic change in the industry and HR 4278 is trying to update the laws to better reflect the industry today. This bill is a great start, hopefully it passes, then maybe they can take a look at the really outdated alcohol laws on the books.
I am generally not a very political person and this could be the first time I have really taken a true interest in what is going on in Washington. I even sent letters to both Crapo and Risch asking them to support the bill. Don't worry, political issues wont make make many appearances on the blog.
Sorry for the political stuff, but I wanted to present the facts and give my opinion on the matter.
UPDATE: So after carefully writing this to get my facts straight, I messed up a little. While HR 4278 is the House bill to make these changes, the bill that Senator Crapo is a part of is Senate Bill 3339. The premise is still the same and I guess it is just the Senate version of the House bill, I really don't know enough about this stuff to know everything. Here is a link to a story from the Brewers Association.
Note: I have not seen a single comment that was either uninformed or against the bill. I made the "expert" comment because there is nothing more maddening to me than seeing uniformed verbal diarrhea on the internet where you can say anything you want tucked behind the security of your computer and username.
The headline for this bill is cutting the federal excise tax on beer from $7.00 to $3.50, but that doesn't mean all the beer made in the US will have a lower tax. Almost all beer brewed by the big breweries (Bud, Miller, Coors etc) is going to be taxed the same. The vast majority of beer made in the US will still be taxed at $18 per barrel, the total tax revenue for the government is not going to be cut in half In total, this cut affects less than 5% of the beer made in the US, but helps an industry that employs over 100,000 people. The bill actually sets a more graduated tax rate for all breweries. When the current tax structure was passed in 1976, the idea was to give small breweries a lower tax rate than the big breweries. As it stands right now the first 60,000 barrels is taxed at $7.00 per barrel and anything over that is taxed at $18.00 per barrel. The proposed structure would be $3.50 on the first 60,000 barrels, $16.00 on barrels 60,000 to 2 million and $18.00 on everything over 2 million barrels. The Brewer's Association has a more detailed look at the bill here.
That is a sort of overview on the bill, here are my thoughts on how it affects me and you. First, it is not going to change the price of your beer. A savings to a brewery of $3.50 per barrel, means $1.75 per keg and about 1.5 cents per pint at a bar, sorry you are still going to pay $4 (or so) for a pint. No, brewers are not lining their pockets with this saving. For a start-up like me, I see this tax break as way to help me to become a viable business. Lets say I make 1,000 barrels in my first year, after doing the math, it is not a huge amount of savings, but it will mean I can hire additional employees or move into bottling/canning that much sooner. Every bit counts when you are a small business.
The changes done in 1976 reflected the industry at the time, since then, there has been drastic change in the industry and HR 4278 is trying to update the laws to better reflect the industry today. This bill is a great start, hopefully it passes, then maybe they can take a look at the really outdated alcohol laws on the books.
I am generally not a very political person and this could be the first time I have really taken a true interest in what is going on in Washington. I even sent letters to both Crapo and Risch asking them to support the bill. Don't worry, political issues wont make make many appearances on the blog.
Sorry for the political stuff, but I wanted to present the facts and give my opinion on the matter.
UPDATE: So after carefully writing this to get my facts straight, I messed up a little. While HR 4278 is the House bill to make these changes, the bill that Senator Crapo is a part of is Senate Bill 3339. The premise is still the same and I guess it is just the Senate version of the House bill, I really don't know enough about this stuff to know everything. Here is a link to a story from the Brewers Association.
Friday, May 14, 2010
Leaning Barn - Farmhouse Ale
I decided on the name for this beer before I even figured out what it would be exactly. Anyone who has driven Idaho 55 from Boise to McCall has seen the Old Tate Barn that seems to inch closer to collapsing every year. I call it the "leaning barn" and even though that isn't the real name you probably know what I am talking about. It is technically called the Old Tate Barn, but most people would give me blank looks if I said that. The barn is a landmark in my favorite part of the world, and like the brewery name, I want to pay homage to things throughout the Payette River Corridor.
Leaning Barn
Style: Saison/Biere de Garde/Belgian Blond
Malts: American 2-Row, Rye, Vienna
Hops: Saphir
ABV: 5%
Playlist: Live at Billy Bob's (Mickey, Randy & Wade)
The reason for the three different styles is that I am doing the following the traditional American brewing method of doing what I want. Maybe it is a cop-out so that I can categorize it once it is done and not be one of those brewers that names a beer to a style that it doesn't qualify for. In the title I say "Farmhouse Ale" which in some ways is a catchall for this type of beer. To throw out some beer speak; I want to make a dry and refreshing beer that also has that complex layer of spice and fruity esters. After re-reading that, I came off like a total douche, but I'm going to leave it. Basically, I love Belgian beers, but often times the alcohol content really creeps up on you and you can't really session them. My two favorite ones, just now available in Boise, are Goose Island's Matilda and Sofie. I could drink those all day, but they are 7% and 6.5% respectively. Maybe it is a Belgian Blond...
It all makes sense in my head and one day will make sense in your glass.
Gotta Hop
Leaning Barn
Style: Saison/Biere de Garde/Belgian Blond
Malts: American 2-Row, Rye, Vienna
Hops: Saphir
ABV: 5%
Playlist: Live at Billy Bob's (Mickey, Randy & Wade)
The reason for the three different styles is that I am doing the following the traditional American brewing method of doing what I want. Maybe it is a cop-out so that I can categorize it once it is done and not be one of those brewers that names a beer to a style that it doesn't qualify for. In the title I say "Farmhouse Ale" which in some ways is a catchall for this type of beer. To throw out some beer speak; I want to make a dry and refreshing beer that also has that complex layer of spice and fruity esters. After re-reading that, I came off like a total douche, but I'm going to leave it. Basically, I love Belgian beers, but often times the alcohol content really creeps up on you and you can't really session them. My two favorite ones, just now available in Boise, are Goose Island's Matilda and Sofie. I could drink those all day, but they are 7% and 6.5% respectively. Maybe it is a Belgian Blond...
It all makes sense in my head and one day will make sense in your glass.
Gotta Hop
Thursday, May 13, 2010
The IPA's Have It
Okay, I get it, everyone likes IPA's. It isn't like there is a huge number of total votes, but it is a dominating lead by IPA (I am glad to see that over 50 people have stumbled upon the blog though).
Any semi-regular reader knows that I have been working on developing the IPA recently. Right now it is almost nailed down, but now on to the real challenge...naming the IPA. Here is where I need your help, I have a few up my sleeve, but could use some more input. Go ahead and comment with any ideas that you have. Guidelines...something related to Idaho, the outdoors, Payette River/Lake/National Forrest, etc. Any suggestion will be considered, maybe not for long, but will be considered.
A new poll will be up once I have some good name suggestions.
Any semi-regular reader knows that I have been working on developing the IPA recently. Right now it is almost nailed down, but now on to the real challenge...naming the IPA. Here is where I need your help, I have a few up my sleeve, but could use some more input. Go ahead and comment with any ideas that you have. Guidelines...something related to Idaho, the outdoors, Payette River/Lake/National Forrest, etc. Any suggestion will be considered, maybe not for long, but will be considered.
A new poll will be up once I have some good name suggestions.
Tuesday, May 11, 2010
Only Getting Better From Here
It is only fitting that the first brew in the space was a total Charlie Foxtrot. First off, the water. I am having it tested today to know exactly what's in it, but I am thinking this last batch could come out interesting. The water coming into the building has almost zero treatment, so has an "off" tinge to it and a mineral taste to it. Who knows, it might be excellent, but I wouldn't bet on it. I will, at the very least, have a carbon filter for the next batch.
The "oh shit" moment of the brew is when I realized that the drains were nice and blocked, probably what happens when the water hasn't been on in almost a year. The toilets are on a slightly different line, so don't worry it wasn't that horrible. As I was washing my mash tun, I came to find out that everything I was putting down the sink was coming out of the floor drain in the other bathroom. Having water all over the bathrooms and warehouse is a great motivator to go purchase cleaning supplies, I needed a mop and squeegee sooner or later anyway. So after I got all the stuff, I came back and noticed the drains had at least subsided to the point the looked like they worked and were dry. I even poured water in them, just to make sure it was draining, looked like it worked. Well, I tried to clean a little more and of course there is still a clog. It is a fact, drains don't magically unclog themselves. The second try wasn't one of my brighter moments, but I didn't want to call a plumber and it isn't like the mess could get that much bigger than it already was. Cue plumber, and now the drain works like a charm, so the next brew should go smoother.
So the batch in the fermenter right now may or may not be any good, but its the only way to know how bad things can be right?
The "oh shit" moment of the brew is when I realized that the drains were nice and blocked, probably what happens when the water hasn't been on in almost a year. The toilets are on a slightly different line, so don't worry it wasn't that horrible. As I was washing my mash tun, I came to find out that everything I was putting down the sink was coming out of the floor drain in the other bathroom. Having water all over the bathrooms and warehouse is a great motivator to go purchase cleaning supplies, I needed a mop and squeegee sooner or later anyway. So after I got all the stuff, I came back and noticed the drains had at least subsided to the point the looked like they worked and were dry. I even poured water in them, just to make sure it was draining, looked like it worked. Well, I tried to clean a little more and of course there is still a clog. It is a fact, drains don't magically unclog themselves. The second try wasn't one of my brighter moments, but I didn't want to call a plumber and it isn't like the mess could get that much bigger than it already was. Cue plumber, and now the drain works like a charm, so the next brew should go smoother.
So the batch in the fermenter right now may or may not be any good, but its the only way to know how bad things can be right?
Friday, May 7, 2010
Baseline Beer
I finally have all (I hope) of my pilot brewing stuff down at the brewery, so I am making my first pilot batch here. I am calling it my baseline beer because I have no idea what the water is like down here. I have checked the city reports, so I have an idea, but I need to see how it makes the beer taste. I haven't even mashed in yet and already know I need to get a carbon filter, which I was planning on doing anyway. From what I can tell from my building and the taste of the water, I am getting the most basic treatment the city does. It isn't a big deal, but without even making a batch, I know the water is not brewing ready as it comes in. On to the beer:
Rodeo Amber
Malts: American 2-Row, CaraMunich, Chocolate Malt, Crystal, Munich
Hops: Cascade, Chinook
ABV: ~ 5.4%
Playlist: Wade Bowen: Live at Billy Bob's (No Finished Yet is the best song)
So it took me this long to realize I forgot something, my mash paddle (okay, spoon). So for everyone's information, I am mixing the mash on the first batch at the brewery with a 7/8 inch wrench. It works surprisingly well.
I decided to make the Rodeo for this batch because I think it will give a good profile of the water. Not to give a brewing lesson, but different aspects of the water content will affect the beer in different ways. For example, for a hoppier beer, it is good to have higher levels of carbonates (harder water) because it brings out the bitterness better. With the Rodeo, it is more balanced between the malty sweetness and hop bitterness, so should give me an idea how the base water will affect different styles.
Okay, I know I'm smart, but I can't take credit for actually thinking about that beforehand. I just wanted to brew the Rodeo and wrote that last paragraph to justify it and look smart. The facts about the water are correct, but justifying the Amber was made up 15 minutes ago.
Gotta Hop
Rodeo Amber
Malts: American 2-Row, CaraMunich, Chocolate Malt, Crystal, Munich
Hops: Cascade, Chinook
ABV: ~ 5.4%
Playlist: Wade Bowen: Live at Billy Bob's (No Finished Yet is the best song)
So it took me this long to realize I forgot something, my mash paddle (okay, spoon). So for everyone's information, I am mixing the mash on the first batch at the brewery with a 7/8 inch wrench. It works surprisingly well.
I decided to make the Rodeo for this batch because I think it will give a good profile of the water. Not to give a brewing lesson, but different aspects of the water content will affect the beer in different ways. For example, for a hoppier beer, it is good to have higher levels of carbonates (harder water) because it brings out the bitterness better. With the Rodeo, it is more balanced between the malty sweetness and hop bitterness, so should give me an idea how the base water will affect different styles.
Okay, I know I'm smart, but I can't take credit for actually thinking about that beforehand. I just wanted to brew the Rodeo and wrote that last paragraph to justify it and look smart. The facts about the water are correct, but justifying the Amber was made up 15 minutes ago.
Gotta Hop
Wednesday, May 5, 2010
Something
I have turned into what I hate...a blogger that doesn't blog. No excuses, so I'm sorry.
No real topic for today's post, just exercising the keyboard. The brewery is vast and empty right now, although I have started to bring stuff down there and hope to make a pilot batch down there very soon. I wanted to do that Monday, but I didn't get the water turned on until yesterday, which was a pain in the ass all by itself. Don't need the details, but that being the first real taste of working through the bureaucracy, it frightens me for what it could be like down the line. I just wanted to be able to use the bathrooms...
The biggest thing right now is working on the design of the brewery. The layout of the building is not just a big rectangle, so deciding how everything will fit isn't easy. I like it because it is giving me a lot of options, but that is also the problem, figuring out which option is the best.
Last night I met with the guys from Behind the Menu, great guys, great website, great networking and on down the line. Really though, if you are living in Boise (or not?) make sure and check out their site, I am excited to do some things with them in the future. If you found me through them, then welcome, the blog archive is full of stuff, although mostly useless banter.
I don't have internet down at the brewery yet, a combination of being cheap and lazy, but will do what I can to keep posting stuff as I move forward. The phone does wonders for Twitter, but is too much of a piece to blog or Facebook anything.
No real topic for today's post, just exercising the keyboard. The brewery is vast and empty right now, although I have started to bring stuff down there and hope to make a pilot batch down there very soon. I wanted to do that Monday, but I didn't get the water turned on until yesterday, which was a pain in the ass all by itself. Don't need the details, but that being the first real taste of working through the bureaucracy, it frightens me for what it could be like down the line. I just wanted to be able to use the bathrooms...
The biggest thing right now is working on the design of the brewery. The layout of the building is not just a big rectangle, so deciding how everything will fit isn't easy. I like it because it is giving me a lot of options, but that is also the problem, figuring out which option is the best.
Last night I met with the guys from Behind the Menu, great guys, great website, great networking and on down the line. Really though, if you are living in Boise (or not?) make sure and check out their site, I am excited to do some things with them in the future. If you found me through them, then welcome, the blog archive is full of stuff, although mostly useless banter.
I don't have internet down at the brewery yet, a combination of being cheap and lazy, but will do what I can to keep posting stuff as I move forward. The phone does wonders for Twitter, but is too much of a piece to blog or Facebook anything.
Friday, April 23, 2010
Post-Earth Day IPA
The third of this round of IPA piloting is concluding today. I was going to make this yesterday and do a whole Earth Day thing, but then I realized that brewing is inherently not green. There are plenty of measures that a brewer can take to cut down on their environmental impact and I fully embrace those. I just have a hard time listening to some breweries advertise their "green" practices when I know many of the facts about byproducts during the brewing process. I don't want to come off as knocking green practices, I am not. I do think it is very important to watch and cut back on an environmental impact, it is just tough for me to listen to some of the green posturing when there are some unavoidable facts about brewing.
Anyway, on to the brew. I made some off the cuff changes to this batch while I was picking up my materials, basically I wanted to change up the hop profile quite a bit over the last two since they were very similar. Here's what I got:
Malts: American 2-Row, Crystal, Honey Malt, Munich
Hops: Bullion, Cascade, Centennial, Galena
ABV: ~ 6.5%
So I have a building now, which is exciting and overwhelming. Much of my time today and the next few days is wrapping my head around what to do next. Seems easy, but I have spent the last 6 months in Boise getting ready to lease a space and now that it is no longer a dream, its like...now what?
Gotta Hop
Anyway, on to the brew. I made some off the cuff changes to this batch while I was picking up my materials, basically I wanted to change up the hop profile quite a bit over the last two since they were very similar. Here's what I got:
Post Earth Day IPA
Style: American-Style IPAMalts: American 2-Row, Crystal, Honey Malt, Munich
Hops: Bullion, Cascade, Centennial, Galena
ABV: ~ 6.5%
So I have a building now, which is exciting and overwhelming. Much of my time today and the next few days is wrapping my head around what to do next. Seems easy, but I have spent the last 6 months in Boise getting ready to lease a space and now that it is no longer a dream, its like...now what?
Gotta Hop
Wednesday, April 21, 2010
111 W 33rd Street
After months of never really saying anything, today I have actual, useful and exciting news, I have a building. I signed a lease last week and just got the keys today, so Payette Brewing Company has a home that isn't an actual home. If it is of any use to you, here is a link to a Google map of where the building is. The building is technically in Garden City, but the address is Boise. All of the permitting stuff for Garden City goes through Boise and the mailing address is Boise, so to be honest, I don't know what Garden City actually does. I'm not trying to dog on Garden City, I just don't get it, maybe it is just my practical side talking out loud.
I put up an photo album on the PBC Facebook page with the "day 1" shots. There is a lot of work to be done to get the brewery up and running, so use your imagination with the pictures. I will probably also start using a Picasa or Flickr photo album since it can be linked up with the blog much better than Facebook, anyone use or like either of these? I have to be careful with too many online things, I don't want to feel the wrath of you guys if I start to fall behind on updating everything.
The good thing for everyone in Boise is that now that there is a space, I will start to have tastings at the brewery as things get going. Need to make sure the City(s) are okay with that first. No more reading about the beer, time to start drinking it!
Feel free to stop by and check it out sometime. **Disclaimer** I have no schedule of when I will be there, so stopping by is a total crapshoot at this point.
Gotta Hop
I put up an photo album on the PBC Facebook page with the "day 1" shots. There is a lot of work to be done to get the brewery up and running, so use your imagination with the pictures. I will probably also start using a Picasa or Flickr photo album since it can be linked up with the blog much better than Facebook, anyone use or like either of these? I have to be careful with too many online things, I don't want to feel the wrath of you guys if I start to fall behind on updating everything.
The good thing for everyone in Boise is that now that there is a space, I will start to have tastings at the brewery as things get going. Need to make sure the City(s) are okay with that first. No more reading about the beer, time to start drinking it!
Feel free to stop by and check it out sometime. **Disclaimer** I have no schedule of when I will be there, so stopping by is a total crapshoot at this point.
Gotta Hop
Wednesday, April 14, 2010
Signing Day IPA
I'm stretching a little for post titles, you'll understand shortly. Today is the first day of the regular signing period for college basketball, but that is a total coincidence with my signing day. The big news is that I am signing a lease today! Yes, after months of post with no real information or new, today I have some real news. To keep with the overall theme of secrecy and not giving any real information, most of the details about the future location will be reserved for a following post. I will reveal that I take possession of the building on May 1st, so the fun is really about to begin. Now on to today's brew:
Malt: American 2-Row, Crystal, Honey Malt, Munich
Hops: Amarillo, Centennial, Columbus
ABV: ~ 6.5%
This is the second of a series of IPA's for a tasting to be held at the brewery location. Similar to the last, but different. Still working on names for the different beers, mostly because I am torn on which direction to go with the overall branding of Payette Brewing. Originally I was planning on focusing on the mountains, rivers and outdoor sports. Now I have this fascination with doing some sort of Idaho Cowboy theme, the tough part is doing it in a classy way and not coming across as "hick." Once I get some initial concepts, I will share them to get your opinions.
Gotta Hop
Signing Day IPA
Style: American-Style IPA Malt: American 2-Row, Crystal, Honey Malt, Munich
Hops: Amarillo, Centennial, Columbus
ABV: ~ 6.5%
This is the second of a series of IPA's for a tasting to be held at the brewery location. Similar to the last, but different. Still working on names for the different beers, mostly because I am torn on which direction to go with the overall branding of Payette Brewing. Originally I was planning on focusing on the mountains, rivers and outdoor sports. Now I have this fascination with doing some sort of Idaho Cowboy theme, the tough part is doing it in a classy way and not coming across as "hick." Once I get some initial concepts, I will share them to get your opinions.
Gotta Hop
Tuesday, April 13, 2010
CBC Days 3 & 4
I just realized that these posts may not be super interesting, so decided on wrapping up the whole Craft Brewers Conference thing in one last post. If you really want to know more, then I will be happy to tell you all about it over some pints.
The early seminars were sparsely attended to say the least (I didn't miss anything, so the under won), free beer can do that to people. Like the first day, seminars were hit or miss, but looking back I was able to take something from everything I sat in.
Spent a good amount of time wandering the trade show talking with many of the various vendors. I was able to meet a lot of good people and have a few things going now in terms of equipment and raw material suppliers. Not that I have been to a trade show before, but this is probably the best one around. Why you ask? Beer, plain and simple. There was at least one "beer station" in every aisle of the show. It made perfect sense, like right next to the Cask Systems booth (canning lines) they were serving a variety of craft beers that come in cans. Even if you didn't want a beer, you were constantly asked if you wanted one. Rough life I know.
That night there was a rare beer tour around the city, which proved to be a total Charlie Foxtrot. It resulted in some great beer samples, but was a horribly managed event. At the first bar, I was really hoping to get to try the Tactical Nuclear Penguin (32% ABV beer), but had to settle for Brew Dog's Tokyo and a few other offerings. That beer was fantastic. I did get to talk with the guy who started Brew Dog, and got some great advice about getting started. Another highlight of that night was trying all the 2005 vintages of Dogfish Head's beers, the 120 min is tasty after 5 years of aging.
Day 4 was really uneventful as I did not attend the World Beer Cup Gala and Dinner. That day was just seminars and then the conference was over for me. All in all, if I can make it work I will attend the CBC every year and hopefully have some beers entered in the WBC.
Back to work, but never back to reality
The early seminars were sparsely attended to say the least (I didn't miss anything, so the under won), free beer can do that to people. Like the first day, seminars were hit or miss, but looking back I was able to take something from everything I sat in.
Spent a good amount of time wandering the trade show talking with many of the various vendors. I was able to meet a lot of good people and have a few things going now in terms of equipment and raw material suppliers. Not that I have been to a trade show before, but this is probably the best one around. Why you ask? Beer, plain and simple. There was at least one "beer station" in every aisle of the show. It made perfect sense, like right next to the Cask Systems booth (canning lines) they were serving a variety of craft beers that come in cans. Even if you didn't want a beer, you were constantly asked if you wanted one. Rough life I know.
That night there was a rare beer tour around the city, which proved to be a total Charlie Foxtrot. It resulted in some great beer samples, but was a horribly managed event. At the first bar, I was really hoping to get to try the Tactical Nuclear Penguin (32% ABV beer), but had to settle for Brew Dog's Tokyo and a few other offerings. That beer was fantastic. I did get to talk with the guy who started Brew Dog, and got some great advice about getting started. Another highlight of that night was trying all the 2005 vintages of Dogfish Head's beers, the 120 min is tasty after 5 years of aging.
Day 4 was really uneventful as I did not attend the World Beer Cup Gala and Dinner. That day was just seminars and then the conference was over for me. All in all, if I can make it work I will attend the CBC every year and hopefully have some beers entered in the WBC.
Back to work, but never back to reality
Monday, April 12, 2010
CBC Day 2
This is the first legit conference I have ever been to and it is awesome, no better way to put it. After getting over the “star-struck” feeling early on of seeing all of the people I idolize in the industry, I got down to business and feel good about the state of PBC and what is in store. The seminars are hit or miss; the sales one was hands down the most valuable today. I went to one about starting a production brewery, which unfortunately was a bit of a waste of my time. The last one was not what I expected; it was on drinkability (not like the bud-light ads, but that was the second slide). I did get some good ideas, but have never had a more fun lecture. Especially when the lecturer took shots at the entire crowd for the “big” beers that are all the rage in the industry. Very entertaining and his argument towards making more session beers, especially lagers, had very valid points. On the other hand, if you every see Vinny from Russian River, make sure you tell him he makes the most drinkable beer in the market (a world without RR would be a boring place).
As for the nighttime activities, I'm going to go ahead and piss off all the beer geeks, sorry (well not really). Goose Island opened up their production brewery to the conference for beers and food samples from some excellent Chicago establishments.
If you can't read that, it is a sign for their rare barrel-aged Bourbon County Stout. In addition to those, they had 10 other versions of the BCS, like a vanilla, coffee, raspberry and others. Although they were good, really they just reminded me how good the original BCS is (except the Rare, those were so good). Here's another look at the event:
After Goose, Rock Bottom had their upstairs open for the CBC attendees. The highlight of the night there was when the cracked the Heartwood Symposium Ale made for the conference. If you check out the link, the beer sounds like a total Charlie Foxtrot of a beer, but in fact was a great beer.
As for the nighttime activities, I'm going to go ahead and piss off all the beer geeks, sorry (well not really). Goose Island opened up their production brewery to the conference for beers and food samples from some excellent Chicago establishments.
After Goose, Rock Bottom had their upstairs open for the CBC attendees. The highlight of the night there was when the cracked the Heartwood Symposium Ale made for the conference. If you check out the link, the beer sounds like a total Charlie Foxtrot of a beer, but in fact was a great beer.
Sunday, April 11, 2010
CBC Day 1 Part II
You may have seen the tweet, but I didn't have any wireless and lacked the time and motivation to seek it out, so I typed up some posts and will publish them throughout the week.
I have been to my fair share of beer festivals and the opening reception for the CBC was hands down the best I’ve ever been to. Although it wasn’t dubbed a beer festival, the reception had all the makings of a festival. Most (all?) of the breweries in the Illinois Brewer’s Guild had their jockey-boxes set up serving a bunch of their beers. A bunch of different food booths were set up with a huge variety of food. Really what made it awesome was the venue; it was at the Chicago Field Museum. I can’t really do it justice with words and didn’t take any good pictures, but it was cool. I mean, there were breweries set up all around the T-Rex skeleton.
The conference is sort of an overwhelming event and experience as a whole. I felt sort of like an imposter walking around as I have only been in the industry a little over a year. I did start to feel better about it as I started seeing people I knew and realized that yes, I am a part of the industry and I know a lot more people than I give myself credit for.
Wednesday, April 7, 2010
CBC Day 1 Part 1
Not sure if part 2 will ever manifest itself, but I'm at least leaving the door open. I have no idea what sort of time I will have on my hands so will write when I get the chance.
First point that needs to be discussed: Rush (the band). No real correlation to the CBC, but I want to point out that they rule! If you disagree, then first, listen to their greatest hits, then second, listen again. If you still disagree, then your taste in music is not as awesome as mine, end of story.
As for some more relevant information, well today's disc golfing tour was everything it was cracked up to be and more. The group was rather small, but had people from all over the country and from different aspects of the industry. Wil Turner from Goose Island, who I met when I was a Siebel, headed up the group and Matt Van Wyk from Oakshire (who I met at Flossmoor last year) was on the trip. We played on course, went to Gordon Biersch, then went to another course. It was sloppy, rainy and all around crappy weather for disc golf or any other outdoor sport.
Weather aside, it was an awesome event to start out the conference and I already met some really cool people.
As for some of the over/unders, well I have already sampled 5 different beers and I haven't even been to an official CBC event yet, so the over is looking good. I should have set an o/u on the number of business cards I get, based on today, I am going with an o/u 50. Obviously I have very few readers because I got no takers on any of the o/u bets, oh well, I will take pride in making my personal predictions come true.
First point that needs to be discussed: Rush (the band). No real correlation to the CBC, but I want to point out that they rule! If you disagree, then first, listen to their greatest hits, then second, listen again. If you still disagree, then your taste in music is not as awesome as mine, end of story.
As for some more relevant information, well today's disc golfing tour was everything it was cracked up to be and more. The group was rather small, but had people from all over the country and from different aspects of the industry. Wil Turner from Goose Island, who I met when I was a Siebel, headed up the group and Matt Van Wyk from Oakshire (who I met at Flossmoor last year) was on the trip. We played on course, went to Gordon Biersch, then went to another course. It was sloppy, rainy and all around crappy weather for disc golf or any other outdoor sport.
Hoping the rain stops on the 1st tee
Weather aside, it was an awesome event to start out the conference and I already met some really cool people.
As for some of the over/unders, well I have already sampled 5 different beers and I haven't even been to an official CBC event yet, so the over is looking good. I should have set an o/u on the number of business cards I get, based on today, I am going with an o/u 50. Obviously I have very few readers because I got no takers on any of the o/u bets, oh well, I will take pride in making my personal predictions come true.
Tuesday, April 6, 2010
Craft Brewers Conference Preview
The title sounds more like my football blog than this one, but I did make up some Over/Unders for the conference.
As I mentioned, I am off to the Craft Brewers Conference and thanks to the magic of computers this got posted while I am in the air. The way I see it, my 10 readers will fall into one of three groups when they read about the conference:
In all seriousness, I really am going to learn and know it will be a valuable experience for me and Payette Brewing. My excitement for all the beers that I am going to be able to sample is off the charts, no denying that, but I am going to focus on the most useful piece of advice I got at Siebel "As a brewer, you should always have a beer in your hand, but never drunk"
In my posts, I will be sure to write something that addresses all three points of view, any other views I missed?
- Didn't want to set it too high, but this one is easy, I'm taking the over
Different beers Mike samples: 40.5 o/u
- Tough one, 4 days/nights of events but only 1 liver, taking the under because I am...responsible? Note: a sample does not constitute an entire beer, many samples will be 4 oz.
Number of sessions Mike misses: 0.5 o/u
- Some might see this as being low based on the amount of potential drinking. I'm taking the under, because my one rule in college was, if you are paying a lot to learn something, get your ass to class!
Runs Mike goes on (Robie is the Saturday after the conference): 2.5 o/u
- My training schedule calls for 4 runs, but beer has a direct effect on the desire to run. Against my better judgment, taking the over
The Simmons podcasts really make me think about gambling on everything...it is a vice I really should avoid, but setting fictional gambling odds is so much fun to do.
Stay tuned this week for more posts
Gotta Hop!
As I mentioned, I am off to the Craft Brewers Conference and thanks to the magic of computers this got posted while I am in the air. The way I see it, my 10 readers will fall into one of three groups when they read about the conference:
- The Business Minded: You are thinking: Great, Mike is going to a conference and will get to learn a lot of useful stuff, network with a lot of industry folks, set up things with suppliers. The timing couldn't be better for the brewery's schedule and Payette Brewing is really going to benefit from this.
- The Jealous Beer Guys/Gals: You are thinking: Man, I wish I could do all that stuff, look at all the people to meet, special beers to sample and places to see/visit. Mike is just rubbing in all of it, what a #$^@.
- The Party Minded: You are thinking: Fun, it sounds like there are more night time drinking events than there are seminars during the day. How is Mike going to learn a thing when the beer is flowing like water until 2 and seminars start at 9...this is going to be a disaster.
In all seriousness, I really am going to learn and know it will be a valuable experience for me and Payette Brewing. My excitement for all the beers that I am going to be able to sample is off the charts, no denying that, but I am going to focus on the most useful piece of advice I got at Siebel "As a brewer, you should always have a beer in your hand, but never drunk"
In my posts, I will be sure to write something that addresses all three points of view, any other views I missed?
Over/Unders:
Readers who are thinking #3 right now (assuming 10 readers): 7.5 o/u- Didn't want to set it too high, but this one is easy, I'm taking the over
Different beers Mike samples: 40.5 o/u
- Tough one, 4 days/nights of events but only 1 liver, taking the under because I am...responsible? Note: a sample does not constitute an entire beer, many samples will be 4 oz.
Number of sessions Mike misses: 0.5 o/u
- Some might see this as being low based on the amount of potential drinking. I'm taking the under, because my one rule in college was, if you are paying a lot to learn something, get your ass to class!
Runs Mike goes on (Robie is the Saturday after the conference): 2.5 o/u
- My training schedule calls for 4 runs, but beer has a direct effect on the desire to run. Against my better judgment, taking the over
The Simmons podcasts really make me think about gambling on everything...it is a vice I really should avoid, but setting fictional gambling odds is so much fun to do.
Stay tuned this week for more posts
Gotta Hop!
Monday, April 5, 2010
Opening Day!
I've got my Ryno jersey on, brewing an IPA and the Cubs are starting the season this afternoon on ESPN...Life is good!
I start this season with the same optimism as every year and the Cubs are still in first. Their team is getting on the old side, so they better try to get something done this year. I am making some beer today and realized once I got brewing that I was planning to make a "It's Gonna Happen" Saison that would turn into a "Wait 'Till Next" Saison as soon as the Cubs were eliminated from contention. Well, I already had the IPA series planned out, so I will make the Saison soon. Wait till next year...then it will be the opening day beer (spring seasonal?).
Malt: American 2-Row, Crystal, Honey Malt, Munich
Hops: Amarillo, Centennial, Chinook, Columbus
ABV: ~ 6.5%
Playlist: Go Cubs Go and Hey, Hey, Holy Mackerel on repeat
Off to the CBC tomorrow in Chicago, I have a preview post going up tomorrow and hope to post stuff daily. If nothing is up, that means that I don't have the time and will get some good stuff up the following week.
I start this season with the same optimism as every year and the Cubs are still in first. Their team is getting on the old side, so they better try to get something done this year. I am making some beer today and realized once I got brewing that I was planning to make a "It's Gonna Happen" Saison that would turn into a "Wait 'Till Next" Saison as soon as the Cubs were eliminated from contention. Well, I already had the IPA series planned out, so I will make the Saison soon. Wait till next year...then it will be the opening day beer (spring seasonal?).
Opening Day IPA
Style: American IPAMalt: American 2-Row, Crystal, Honey Malt, Munich
Hops: Amarillo, Centennial, Chinook, Columbus
ABV: ~ 6.5%
Playlist: Go Cubs Go and Hey, Hey, Holy Mackerel on repeat
Off to the CBC tomorrow in Chicago, I have a preview post going up tomorrow and hope to post stuff daily. If nothing is up, that means that I don't have the time and will get some good stuff up the following week.
Wednesday, March 31, 2010
Road Trippin'
Quick update now that I am back from Chicago. I was actually in Chicago to drive a car from Chicago back to Boise, a drive which if anyone has done it before is both fun and extremely boring. Of course I was able to do a few beer related things along the way.
While in Chicago, I managed to pick up three of the four bottles of beer that I was hoping to snag. Only a few people might care or be impressed, but I managed to get a hold of a bottle of Bell's Batch 9000, Founder's Kentucky Breakfast Stout and Goose Island's Night Stalker. Anyone who spends half as much time reading about beer knows those are good pick-ups and the rest of you probably just rolled your eyes thinking I have a problem...probably a little of both. I also want to give a plug to a beer store in Chicago, Vrai Amour Wines. That is the store that hooked me up with the Bell's 9000. Matt and I had a great conversation with the owner about beer and got to talking about my plans for the brewery, after talking for like 20 min he said he had some 9000 in the back he normally saves for his regulars and said he would sell me one. Thanks to Dave and sorry to the regular who isn't getting one now.
The first night of the drive back, I stayed in Kearney, Nebraska, which turned out to be a bit of a beer town. The town of 30,000 had two brewpubs, although we didn't make it to one of the pubs, I managed to try some of their beers at Old Chicago. I had a Brown Ale from Empyrean Brewing and a Lager from Platte Valle brewing, both solid beers. No matter where you are in the US, you are probably closer than you think to good beer.
My other thought is from staying in Park City. I had some misconceptions about the beer their because of the 3.2 ABW (4.0% ABV) law in grocery stores. Note: When people talk about 3.2 beer, that is actually measured by weight as opposed to volume, so a bud light at 3.2% ABW is about 4.0% ABV, which isn't that far off from a bud light in Idaho that is 4.2% ABV. Going into the liquor store, they had quite a good selection of craft beers, including a bunch of high alcohol styles like Barleywines and Imperial Stouts. So don't be discouraged about finding good beers in Utah, they are there, just in the liquor store.
The coming weeks should have more blogging. I am going back to Chicago next week for the Craft Brewers Conference and will be blogging daily. A few more emails, meetings and phone calls are all that really separate me from letting the fun really begin.
Gotta Hop!
While in Chicago, I managed to pick up three of the four bottles of beer that I was hoping to snag. Only a few people might care or be impressed, but I managed to get a hold of a bottle of Bell's Batch 9000, Founder's Kentucky Breakfast Stout and Goose Island's Night Stalker. Anyone who spends half as much time reading about beer knows those are good pick-ups and the rest of you probably just rolled your eyes thinking I have a problem...probably a little of both. I also want to give a plug to a beer store in Chicago, Vrai Amour Wines. That is the store that hooked me up with the Bell's 9000. Matt and I had a great conversation with the owner about beer and got to talking about my plans for the brewery, after talking for like 20 min he said he had some 9000 in the back he normally saves for his regulars and said he would sell me one. Thanks to Dave and sorry to the regular who isn't getting one now.
The first night of the drive back, I stayed in Kearney, Nebraska, which turned out to be a bit of a beer town. The town of 30,000 had two brewpubs, although we didn't make it to one of the pubs, I managed to try some of their beers at Old Chicago. I had a Brown Ale from Empyrean Brewing and a Lager from Platte Valle brewing, both solid beers. No matter where you are in the US, you are probably closer than you think to good beer.
My other thought is from staying in Park City. I had some misconceptions about the beer their because of the 3.2 ABW (4.0% ABV) law in grocery stores. Note: When people talk about 3.2 beer, that is actually measured by weight as opposed to volume, so a bud light at 3.2% ABW is about 4.0% ABV, which isn't that far off from a bud light in Idaho that is 4.2% ABV. Going into the liquor store, they had quite a good selection of craft beers, including a bunch of high alcohol styles like Barleywines and Imperial Stouts. So don't be discouraged about finding good beers in Utah, they are there, just in the liquor store.
The coming weeks should have more blogging. I am going back to Chicago next week for the Craft Brewers Conference and will be blogging daily. A few more emails, meetings and phone calls are all that really separate me from letting the fun really begin.
Gotta Hop!
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