Brew Biz: Werts and All

The Blue Bonnet Brew-Off
Dallas, Texas

Ken Carman is a BJCP judge; homebrewer since 1979, club member at Escambia Bay and Music City Homebrewers, who has been interviewing professional brewers all over the east coast for over 10 years.

The last time we went to Dallas was in the 80s for a wedding. It’s a good 600 miles away from Nashville. For years we had been hearing about The Bluebonnet, and depending on who you talk to, it’s either the biggest or one of the biggest in the country.

We left at 9pm and drove all night, taking turns to sleep. Of course “sleeping well” while “someone else is driving” are often close to antonyms. Luckily I didn’t wake up this time in sheer terror thinking I had fallen asleep while driving. After adjusting some bad directions from the net we arrived at the location of the event: the Westin.

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Putting Beer in Cans: 21st Amendment Cans Their Beer

Written by Jay Brooks for the Brookston Beer Bulletin

Back in the last week of April, I visited the Ball Can Factory in Fairfield, California to watch the first beer cans for 21st Amendment Restaurant & Brewery being manufactured. Last week, I followed up on that story to watch the next part of the can’s journey to your hand. So I joined owner/brewer Shaun O’Sullivan and his assistant brewer, Mike D., early Thursday morning at the brewpub to watch as they went through the process of taking empty cans and turning them into a full six-pack of beer. I even had a chance to pitch in briefly, which was great fun. All of the equipment used for the canning came from Cask Brewing Systems of Calgary, Canada. So I’ll step you through the process in detail:


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