Written by Greg Kitsock
©Copyright 1997 Greg Kitsock
It was called Brain Death, and it was a highgravity brew in more than one sense of the word.
Brain Death was the creation of two homebrewers and certified beer judges, both brewers of whom are highly respected in their hobby. (For reasons that will become apparent, they wish to remain anonymous.) A potent barleywine (OG 1,100), Brain Death contained an extra ingredient that one of the euphemistically calls “special hops”.
In fact, the beer was “dryhemped” with flowers of the female marijuana plant, homegrown by an acquaintance in Texas. The alcohol and tetrahydrocannibanol (THC) made a mindrattling combination.
The creators of Brain Death brought some samples to the 1988 American Homebrewers Association convention in Denver, CO. There, the brewers were approached by Michael Jackson. Recalled one of them: “We told him what was in it, and poured him a pint. Fortyfive minutes later, he came back and asked, ‘Is there any chance there would be some Brain Death left?’ We gave him our last bottle.”
The brewer later had his copy of Michael Jackson’s Beer Companion inscribed, “To [NAME]. Ever since we met, I’ve been suffering from Brain Death. Cheers, Michael.”
Continue reading “Pot Beer”
Without intent, I have collected well over 1,000 beer bottles since the early 70s. When something finally had to be done about the cheap paneling in this old modular, I had a choice. Tear down the walls while, oh, so carefully, replacing the often rotted 1X3s. Or: cover them with… The Bottle Collection.
Written by Ken Carman
This is one of those beers created by a company that really wasn’t a brewery, most likely because they knew micro-brewing was “the in thing” at the moment. Kind of embarrassing most of the time, but at least Jack is a distillery. Not all that notable, taste-wise, from what I remember. Daniels is noted for distilling, in this case brewing, in a dry county. They can’t sell locally. There’s a lot of that in the South.
It wasn’t horrid, and it certainly wasn’t like some of those labels we will feature later that the brewer simply slapped a label on so some bar or other business could claim to be selling their own beer. But you would think a company that already works in the alcohol producing business would go out of their way to make their product unique other than labelling. Exactly how it was “1888” in any sense I was never quite sure. My guess is, from what I remember, it was more like the early amber lagers produced in the early 80s/late 70s before micro really took off. Essentially the industry had already moved beyond JD before they ever even got into this in 1994. Apparently they took this endeavor so seriously that, as a producer of alcohol, they didn’t even bother to brew most of it themselves, but at Cinci’s Hudepohl-Schoenling Brewing Company, now Christian Moerlein Brewing Company.
All of this probably explains why you don’t see it anymore.
The style for the mini competition this month is Belgian Strong Ales, Category 18
After hours of compiling data from the competition I finally have an ED TATE AWARD winner.
I am pleased to announce and congratulate The Rocket City Brewers for once again winning the Ed Tate Award for Excellence, of the 9 categories for the award The Rocket City Brewers took maximum points in 4 of the 9 including # of Entries, # of Awards, # of First Place Awards and MidSouth Points.
The Rocket City Brewers Received 28.5 out of a possible maximum per club of 45 and out of a total 135 available Ed Tate Points.
In Second place was a single contestant Kevin Kroll from Nebraska who had no declared club affiliation but had minimum 10 entries with 18.83 points mainly because of his 10 entries – 2 won first place and both scored 44’s which gave him maximum points for 1st place average and overall average of awards. The Music City Brewers accumulated 16.5 and was good enough for third in the talley followed closely by South Atlanta Homebrewers and the finally the Final Gravity Craft Brewers.
I want to thank everyone again for their participation in the annual Music City Brew Off.
Until Next Year
May The Hops Be With You
Great quote, whether he actually said it, or not:
Sometimes when I reflect on all the beer I drink, I feel ashamed. Then I look into the glass and think about the workers in the brewery and all of their hopes and dreams. If I didn’t drink this beer, they might be out of work and their dreams would be shattered. I think, “It is better to drink this beer and let their dreams come true than be selfish and worry about my liver.”
Thanks to Burpee2 and ktcloe
Historically, the club’s elected officials have served for two years unless there is someone wanting to take office. So unless someone wants one of the offices the current elected officials have agreed to stay on for an additional year. The one exception is Carol Monroe wants to step down after several 2-year stints as Secretary. She has somehow convinced Buddy Mogle to take her job for the remainder of the 2 years that the rest of the elected officials are staying for. Unless anyone has an issue with these initiatives we will skip the elections this year and move on till the end of 2010 with myself as president, Mark Robertson as Vice President, Buddy Mogle as Secretary and Jim Martin as Treasurer. Make sure to thank Carol for all those years of faithful service to the club (and for those wonderful newsletters she sends out).
A change has been put in place for adding new members. As of this month all new members must fill out a written application which has to be approved by the elected officials before being approved. This process was put in place so that we could better control growth of the club by insuring there was an interest in homebrewing by the potential new member before being allowed to join. The written application will be posted on the website in the near future. We’ll discuss this more at the meeting on Sunday.
See you Sunday at the club meeting. Ozone Pizza at 4:oopm. We’ll meet in the new (Larger) room behind the kitchen. Just tell them you’re there for the meeting and they will point you to the new room.
This is a trend in the industry, and has been since at least 1988. Yeasts from ships found at the bottom of the ocean, beers brewed by our forefathers. Here is an example of many of the past offerings in the industry. This by Anchor Brewing: Sumerian beer.
“Which came first? Beer or bread? A fascination with this question led to the recreation of a 2,700-year-old Sumerian beer, a project undertaken by Fritz Maytag, owner of San Francisco’s Anchor Brewing, and Dr. Solomon Katz, a bioanthropologist at the University of Pennsylvania’s Museum of Archeology and Anthropology.”
“Maytag had read a story in Expeditions, UPenn’s museum publication, of the beer vs. bread debate first posed in the 1950s. Robert Braidwood of the University of Chicago had written that there was a cause-effect relationship between bread malting and the domestication of cereal grains. Jonathan D. Sauer, a botanist from the University of Wisconsin, countered by suggesting that the first uses of domesticated cereals may have been for beer rather than bread. Braidwood decided to hold a symposium on the subject for the journal American Anthropologist titled, ‘Did man once live by beer alone?'”
Nice foamy head with just a bit of “pillow” to it. Long lasting. Big Cascade nose. A slightly hazy deep gold. Chill haze? Mouth filled with carbonation and hop cling. Once I opened it up to the taste buds, hops dominante.