Ken Carman is a BJCP judge; homebrewer since 1979, club member at Salt City Homebrewers in Syracuse, NY. Former member of Escambia Bay Brewers, Clarksville Carboys and Music City Homebrewers. Ken has been writing on beer-related topics, and interviewing professional brewers all over the east coast, for well over 20 years.
A casual review of one of Utica’s newer breweries.
Millie and I met in 1974 at MVCC: Mohawk Valley Community College. Back then we felt blessed we had ONE brewery: FX Matt Brewing, noted mostly for Utica Club, Matt’s and occasional one offs like Maximus Super. This was just a few years into the craft boom and almost all of them out west, like Anchor.
Once we got married we lived, briefly, in Utica, then moved to Nashville area for 45 years. Meanwhile when we came back to visit relatives, and then when I was on tour, FX morphed into Saranac, basically the same brewery, same family owning it, but now increasingly more dedicated to craft beer. And eventually breweries like Woodland, Nail Creek and Bagg’s Square popped up.
On St. Patty’s Day Millie had a doctor’s appointment, so we stopped. Continue reading “Brew Biz: Werts and All, Bagg’s Square Brewing”
It’s Friday afternoon, the day after our homebrew club’s St. Paddy’s Day Potluck.
It’s also been a long stretch without a break from translation projects and beer writing projects, a few of which you’ll soon see in print.
And it’s been quite some time now since I posted a recipe. The last time was just as the pandemic hit, when I wrote an article about fermenting cabbage into sauerkraut.
So it’s nice to take a break from writing by … writing. Writing about something completely different for change is actually quite relaxing.
And today’s actually St. Patrick’s Day, so there’s that, too. If you’re like me and have left your food plans till the last minute, you might just get this recipe in time for your St. Paddy’s Day festivities over the weekend. In this case, fortune favours the procrastinators. Even if you don’t cook this for dinner this weekend, it’s still stew season for at least another month.
*I’ve included a number of tips below. These are helpful for any stew you’ll make, from goulash to stoofvlees (Flemish stew).
The Bavarian Brewing Co., Inc., was once the largest brewer in the state of Kentucky and the largest employer in Covington, KY. Out of dozens of breweries that operated during the 19th and 20th centuries in the Cincinnati area, it’s the only one with a remaining structure that was used for former Brew and Mill Houses. This edifice is visible and easily accessible off I-75 at the 12th Street Exit in Covington. (See a location map to visit.) It was formerly Brew Works and Jillian’s, and was re-purposed in 2019 for office use as the Kenton County Government Center. There is also a Bavarian Brewery Exhibit that explores the history of the brewery and it buildings, accompanied with artifacts and Breweriana items on display. A Riedlin – Schott Room (named after the families who owned and operated the brewery), is available for community activities, meetings and events. This room and the exhibit (including the display areas), will be used for brewery tours featuring the history of the brewery. In addition, this website will help augment the brewery’s history, while also documenting the progression of inventions and events that impacted the broader brewing industry.
If you go, chasing rabbits, may you find yourself in a new realm wonderland juicy-hop filled bliss. Feed your head with this Transcendent IPA using Cascade, Cashmere, Mosaic,
Azacca and Citra hops along with the new Thiol-active Star Party yeast designed to provide an atomic burst of Passion fruit, Pineapple, and Tangerine juiciness that will blow your mind… go ask Alice, I think she’ll know.
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