Brew Biz: Werts and All

Strange woman hangs out in front of Tennessee Brew Works asking for a free beer, Nah, , it’s my wife Millie!
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By Ken Carman

  Ken Carman is a BJCP judge; homebrewer since 1979, club member at Escambia Bay, Clarksville Carboys and Music City Homebrewers, who has been interviewing professional brewers all over the east coast for over 15 years.



TBW
809 Ewing Ave
Nashville, TN 37203
(615) 200-8786


  Just telling some folks how Garr brews might make someone who teaches others how to homebrew cringe and a traditional German brewer go, “Gelsobin die augamanchkin haufen mist!”
 OK, I made up some of those words except the last, which I was told by my German teacher in my first high
school meant “hay,” but also a not so polite way to say there’s something disgusting in the hay. As to the rest, why would I make up… words? Just lazy I guess, and no need in offending those who, like I, mostly remember just the curse words.

DSCN0603Part of the great planning at Tennessee Brew Works would be an upper level, eagle nest-like, perch that includes a second bar, where patrons can watch the brewery from up high.

 Let me start by saying that all the thought, the planning and inventiveness that went into making the dream that became Tennessee Brew Works come true, is beyond impressive. Garr Schwartz and Christian Spears did their homework and beyond.
  Garr was raised in Donelson, Tennessee, but he lived in New York City area for a while and worked on Wall Street: Lehman. Yup, that “Lehman.” This is what he went to college for: business and finance. He was selling hedge funds, investments.

  Not the most exciting business to be in these days. It’s contracting. And the skill set I had was not appreciated.”

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  What’s so unusual about how Garr brews? Well to mention just two; severely crushed grains: pulverized applies, I would think, and a filter system that essentially does what us homebrewers are told not to do… squeeze grain hard. Similar to squeezing grain bags, sort of, only more high tech. Oh, here’s another example: sparge at very hot temperatures. Continue reading “Brew Biz: Werts and All”

Beer Profile: Heater Allen Rauch Dunkel

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Profiled by Maria Devan for PGA

pgaprofilePours a hazy honey brown with a khaki colored head that falls quickly but not entirely. Leaves some wet sheets of lace to slide down the glass as you drink a few spots too. Has a beautiful orangey/reddish hue when held to the light. Nose is rich and malty. bread crusts. Slightly sweet, toasty and a bit of smoke. really not that much smoke. A slight whiff of noble hops and a bit of caramel round out the nose.

Flavor is delicate. Mouthfeel is very thin. Crusty bread, a caramel that is deep but not heavy 10371939_1546777268883281_4862409133099732933_nor excessive. The smoke adds only a faint hint of meat or even smoke and a just a bit of earthy char to the drink. A slight hop bitter finishes this one dry with the dry malt and a faint caramel sweetness. Clean, light and a bit of earth at the very end. Moderate carbonation.

Of the three beers I was able to try from this brewery I liked this one the least. The mouthfeel was so very thin. I felt like the smoke character was trying very hard to be “not disagreeable” or even smoky.

2.5

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Welcome to the PGA beer rating system: one beer “Don’t bother.” Two: Eh, if someone gives it to you, drink. Three: very good, go ahead and seek it out, but be aware there is at least one problem. Four: seek it out. Five: pretty much “perfecto.”

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__________________Beer HERE

meMaria Devan lives in Ithaca, NY and is frequent reviewer of beer and a beer lover deluxe.