Author: Ken Carman

Written by Ken Carman for The Professor

 Normally I use this column to talk about competitions, judging issues and such. Well, “competition” counts here, I suppose: chili. And the 2015 Mid-State Brew Crew’s Chili Cookoff did feature a lot of beer. I even brought three of my braggots.

 I suppose my main reasoning for covering this grand affair is to suggest other clubs consider a chili event like this. And, for those competition oriented, with some tweaking this could become something that educates on the basics of judging, whether beer or chili.
 I was delighted with how well this annual affair was organized. Tom Gentry, Music City Brewer and owner of Rebel Brewing, had a small chili judging affair a few years back, but Mid State Brew Crew, out of Murfreesboro, TN really puts on a great shebang.
 There were 19 entries on Sunday, February 7th, 2015. Prizes were awarded for best chili, chili with the most unique ingredients and the hottest entry. I loved the variety. One had a nice deep, yet subtle, tomato sense, probably my favorite was one with a rich, meaty base that reminded me of venison. I found out Adrian Oldham was the chef and had used lamb. I use lamb in my gumbo: the most underrated meat in America, in my opinion. Another entry was a rich white bean chili, and another offered zucchini, okra, green peppers. I can’t mention them all, but there wasn’t a bad chili in the bunch.
 Murfreesboro and Rutherford Wine Lovers Network also attended and offered some samples of wine as well. This chili off was held at Let’s Make Wine, just off the historic square in Murfreesboro. Cheryl and Jack were gracious hosts for sure, and even let us lock up.
 Art Whitaker ran the meeting, and did a grand job bouncing between beer and chili sampling. Continue reading “A Beer Judge’s Diary: CHILI!”

 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

 Those have been reading for a while know that in the middle of my 1,000 plus plus Bottle Collection I have a best of rack. These are not necessarily what I would call great examples of any style, just brews that fascinate my specific palate. Below you will find what’s either on the shelves now, will be once I finish my present bottle, or if I ever find the a bottle I’ve misplaced. There are a few I do think could be considered for “classics of the style” status, like Gafel. There are also a few I had a long ago and may not even be available anymore. So if I could do a side by side with an official BJCP classic of the style I might have a different opinion now.
 You might also notice my palate tends to go for complex, big, brews. If something in this list isn’t that that means I had a lot of respect for it back when I tried it.

Ken’s Best of Shelf Continue reading “From the Bottle Collection: the Best”

Written 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 close to 20 years.

Straight to Ale, 3200 Leeman Ferry Road, Huntsville, AL 35801
(Behind the Matrix gym) straighttoale.com

Part II

 You may remember last episode of Brew Biz the monster brews of Straight to Ale had successfully endeared themselves to the villagers in Huntsville. So “successful” STA has gone from the woodshed in Dan Perry’s backyard to building an even bigger brewery. Including the current, grand, Leeman Ferry location, that’s an explosive amount of growth. Straight to Ale seems to be Huntsville’s WLP99. That’s a super yeast, in case you don’t know.

 In part one I mentioned a conversation I had with one of the Straight to Ale brewers. His name is Bob Giles. I asked Bob how he got into brewing, about any training he might have, and what advice he might have for homebrewers…

 I was a homebrewer and working part time at something else when I applied to work here. I’ve been here three years. My advice: have fun when you’re homebrewing, do what you want to do. Don’t just try to do other people’s recipes. Be patient when brewing and always be sterile. We use boiling hot water to sterilize and a PAA. That’s what we do. We use 212 degree water for about 2 hours for our heat exchanger, and for everything: anything, the beer is going to pass through.”

  I asked, other than homebrewing, what else attracted him to brewing… Continue reading “Brew Biz: Werts and All… Straight to Ale, BIG Plans and BIG Beer, Part Two”

Written by Ken Carman

Straight to Ale, 3200 Leeman Ferry Road, Huntsville, AL 35801
(Behind the Matrix gym) straighttoale.com

Part I

 In the 80s, between the record industry, and various radio stations, I transferred expensive cars, occasionally taking one to Huntsville, Alabama. One gig I had was driving a street sweeper there then waiting for the engine to be serviced. I’m fond of saying I spent a century: one week, in Huntsville. At the time it was far more sleepy and had poor public transportation. From outside my motel room I would occasionally gaze to the east at the hills and wonder if the villagers were also getting angry at the company for taking so long fixing their street sweepers. Mad locals would break in and find them working on a monster instead…

  Sometimes I imagine the best small craft breweries are being run by mad scientists brewing Frankenstein beers that the townsfolk, visitors and many others love. Years ago when Miller and Bud pretty much ruled America those beers may have been treated like the misunderstood monster in Shelley’s Frankenstein, but I think folks are more understanding these days. Well, some. The dedicated Miller Lite drinker? Maybe not so much.
  But craft brewers and home brewers are doing an incredible job educating all palates. Continue reading “Brew Biz: Werts and All… Straight to Ale, BIG Plans and BIG Beer, Part One”

Profiled by Ken Carman for PGA

This is a rather simplistic quaff that’s worth try if all you’re looking for is wheat, a slight Belgian sense. If you REALLY don’t give a damn about safety drink this while mowing a lawn, for this pretty much is what some call a “lawnmower beer.”

Light yellow with small bubble head that fades fast. Good clarity. Very slight Abbey yeast sense. Nose is a tad candy-ish. No wheat in nose but very strong on in taste. Pillow head. Slight carbonic bite. No phenols except maybe the slight bubblegum/candy sense, no hops.

Body is heavy side of medium. Light carbonation for style but about right, though “Belgian” may be considered a qualifier by the brewer. Not accurate, but I’m guessing that would be the reasoning.

The mouthfeel is fuller than it actually is due to wheat. A murky light yellow, despite overall clarity. Puts a sheen on the glass.

(Were you in my house licking my glasses again Charlie Sheen?)

Looking for complexity? Go elsewhere. Hey guys, you’re good brewers. Couldn’t you have done a tad more with this?

79@ BA. 72 and 89 at RB.

3.5 but I’ll do 4 glasses for those seeking simplicity.

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.”

____________________________________Beer HERE

Ken Carman was born of a deity named Bill many moons ago when his wife Winnie was fermenting well at the time. He is a beer judge, beer writer and reviewer of brew-based business, beer commentator and BEER GOD. Do not challenge the one who ate too many hops one year, hence the green pigment you see to the left!

The Topic- Lagunitas and Sierra: a proven way to get media attention?

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

Written by Ken Carman

 You’re kidding.
  AGAIN???
  Look, this has even less cred than that stupid West 6th/Magic Hat logo nonsense. If you remember my column on that garbage lawsuit, Magic Hat sued because their logos were too similar. And I pointed out all the differences and basically stated, “Similar my…”
  Now they think they can own: trademark, the use of the name of a style of beer, IPA? I’m waiting for lawsuits over the use of Specialty, Lager, American Stout, spice/herb/vegetable beer. Will Brussels sue over exclusive use of Brussels Sprout Beer if someone dares brew it? Hmm… I’m guessing someone already has. Many of us brewers are experimental, for sure.
  Ah, but, like the previous feltergarb, I’m guessing this is just an attempt to get attention. Hey, free press, name recognition and you settle out of court, money passes back and forth: some under, some over, the table to satisfy legal obligations and, what a bonanza for lawyers!
  Really? Do some craft brewers think so little of their product they have to use tactics they’d mock Miller/Coors for using?
  One of my fav bloggers: Bartcop, once said: to paraphrase, make a mistake that makes money and you can be sure they will make that mistake again. This is a variation: “create a bogus claim that gets a buzz on in the media, and online, and there will be more bogus claims. Continue reading “Brew Biz: Werts and All”

A Brew Biz Brewery Alert
Re: Grayton Beer Company
217 Serenoa Road
Santa Rosa Beach, FL 32459
Phone: (850) 231-4786
Email: info@graytonbeer.com

Taproom Hours
Thursdays: 4 – 7 p.m.
Fridays: 4 – 7 p.m.
Saturdays: Noon – 5 p.m.

Written 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 10 years.

 It was Christmas time: 2014. Millie and I sat at the sampling bar in a huge room filled with brewing equipment and busy elves helping Santa Shank brew liquid presents for thirsty souls. But how did I end up at Grayton Beer Company a few weeks ago? Well, being a musical storyteller by trade, I at least have to give the short story version, so let’s go back a few years…
  I started touring as a children’s entertainer and educational service provider in 1988. By 1989 my tour reached Florida. In 91, sitting a director’s office, just north of Tallahassee, the director said, “I hope this won’t take you away from us: we enjoy what you do. But I really feel you’d do well in Pensacola.” So by 92 I extended my tour from Tallahassee to Panama City, Pensacola and beyond.
  Meanwhile, being a homebrewer since 79, and loving craft beer, I had made a habit of stopping by the few brew businesses around. There weren’t many. The Mill in Tallahassee, McGuires in Pensacola and Abita in Abita Springs were pretty much it. There are a handful of other brew ghosts left from those days that still live on only in my head: brief brewpubs in Panama City Beach, a far, far, far better than The Mill pub in Tallahassee, Fort Walton, Slidell, Louisiana, Ft. Walton Beach. But west of Panama City to Pensacola there still wasn’t much of anything, and I don’t mean just brew-wise. Even Destin and Ft. Walton were mostly just sleepy villages. Head north of the beach area and there was even less… a military base and, otherwise, infinitesimally small hamlets and woods, scrub, ponds, lakes.
  Boy have things changed. Some changes not so hot: condos blocking my cherished view of jewel-like blue green waves crashing gently on snow white beaches. But some changes have been for the better, like Grayton Beer Company.
  I had to ask where it was first at the McGuires in Destin. One of their brewers: Tom Anderson, gave me rough directions, while Tom’s fellow brewer, Gary Essex, chuckled. Continue reading “Brew Biz: Werts and All”

Written by Ken Carman for The Professor

 I knew I was in trouble when I got the E-mail that claimed, “I know you like high gravity,” so I wasn’t surprised when the morning was filled with Belgian Strongs. Hey, it’s what I do. Who’s da man who started an all high gravity competition and used to be one of the biggest suppliers for Big Bob’s Barley Wine Bash in Pensacola Beach, Florida?
 This edition of A Beer Judge’s Diary will be a little different. If I repeat a competition I try to mix things up a tad. This will be more about the beer, my method of judging, stewards and my fellow judge… since Jake Evers and I partnered for the day.
 Jake and I patiently worked through every entry we judged. Jake is semi-new to judging and I gave him the option (A) of silence until after (or just before) scoring, or (B) laying out our cards and discussing as we went along. I prefer this with new judges: it’s like teaching someone how to play pinocle or rummy with all the cards out on the table. But instead of learning how to play a game, how to achieve a winning hand, it’s all about putting a great judging team together. When the other judge chooses option “B” I always tell them to stand up for what they believe and I never push for them to agree if they really feel they sense something I don’t, or don’t sense what I do.
  The title of this edition came from a discussion that happened as I started to set up. I put out my modified lantern: non-led with white duct tape to focus down to just the contents of the glass, a special AWOG competition opener that doesn’t bend the cap and several aroma glasses that seal so I can do appearance first and wait to judge that all too easy to escape item: aroma.
  It’s always been an “A” or “B,” thing with me. Either the head fades, or the aroma leaks into the room. Shaking with a palm over a glass gets my hand wet, or spills if not careful. So an aroma glass that seals helps.
 Jake used the aroma glass a lot.
 We worked well together.
  As I set up one judge says, “Boy, you come with all the tools, don’t you?”
  Without even thinking I snapped back, “Yeah, I’m the Batman of beer judges.”
  “You just need the utility belt.” Continue reading “A Beer Judge’s Diary: The Batman Beer Judge Appears at Fugetaboutit 2015”