Author: Ken Carman

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

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.

Part 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.”

  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”

  I can’t say much about Green Flash, but Tom Becham has mentioned them here at PGA. I do have a Terrapin story…
  In the 90s I was gone a lot. From Louisiana to Florida to Maine I was doing dhows for the young and using multitrack tech to create projects with slightly older children. I was in Georgia, west side of Atlanta staying on this huge lake and heard nearby Athens had turned into a new beer capital.
  Of course I stayed in my little trailer and worked on my programs and… Continue reading “A Beer-y Good Story: Tangerine Dreamsickle”

  I have never judged at King of the Mountain before and, only due to the fact this is the first time in 30 years my quirky schedule has ever brought me into northeast Ohio twice in the spring, not sure if I will be able to again. I hope to, but competitions that are far away from home are, by definition: “when I can.” Amber Waves of Grain in Niagara Falls, NY, is the same situation. Living in Tennessee and, by definition, not being a rich man, means I must have some excuse to travel so far other than judging.
  This year I noticed there was a competition on the weekend not too far from where I’d be staying so, well…
  I’ve only been through Mentor a few times over the years: promoting my shows or popping off of I-90 on my way to my place in the Adirondacks. Usually I just buzz by on I-90. But from the few times I’d been through here I could tell it really has exploded. Just one look at Red, Wine and Brew told me a lot of interesting businesses have entered the area since I last drove through here. And what an impressive place Red, Wine and Brew is: row after row of giant, personal library-like, wooden shelves up to the ceiling filled with exotic brews, multi-tap bar… In other words: nirvana for beer lovers. Continue reading “The Beer Judge’s Diary: King of the Mountain, Mentor, OH”

Written by Ken Carman for The Professor

  Sometimes I pause and think about all I write and wonder, am I telling the whole story? Reviewing beer is grand, but there’s more to beerdom than yea or nay.
  For the first edition of A Beer-y Good Story we have Genesee Bock. I was introduced to Genny Bock when I first went to college. My drinking experience previous to college was using beer as a calm before the storm when I’d drink Stingers, Harvey Wallbangers and Tom Collins… I was an experimenter, as I have always been. Beer was, at best, boring, and sometimes merely tolerable.
  My friend in college, Dave Rank, kept trying to get me to go drinking with him, and I kept saying “No” because he wanted to go drinking beer. I thought I hated beer: it something just to fill in the gaps. Plus I was from a small town, and had learned manners and some social skills: far too few I admit. And someone who cursed every five seconds was someone I thought I needed to steer clear of.
  We’ve been great friends ever since; despite a few bumps, like once when a woman got between us. My fault. What do you do with someone who makes you dump your best friend, change everything about yourself for her, then dumps you and claims none of that ever happened?
  Well, anyway, he introduced me to dark beer, and Genny Bock. It was enough of a change that I said, “Hey, maybe there’s more to this beer adventure than I thought!” That was 72. By 79 I was brewing my own.
  Genesee was one of those small brewers that almost didn’t survive the onslaught of the mega brewers: Millers, InBev… though someone has always owned the brewery. Sometimes production was down to pretty much nil, during the darkest times. I can’t promise this is the same Genny Bock I had back then because now a craft brewing concern owns the Genny name, but I suspect it’s close. Continue reading “A Beer-y Good Story: Genesee Bock”

Profiled by Maria Devan

This poured golden and with bright clarity, a fat head of white foam that did persist in the form of lace that clung to the glass. The nose is faint grain and a bit of corn. The taste follows the nose all the way. it’s mild. It has a bit of corn grits, a touch of corn sweetness and not too much malt. The carbonation is ample and bites a bit. There is a sour taste on the back end. I can’t place it. Is it the beginnings of metallic? is ti yeasty? It gives a slight pucker tothe finish and a nice edge to the drink.

This beer was actually quite pleasant. Had no off flavors, no fruitiness at all and drank easily and without effort. It did not develop any off flavors as it warmed. It leaves a touch of sweetness as it finishes dry.

Serving type: can

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

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

A St. P’s Day Special @PGA by Ken Carman

  Two of the most popular stouts in the world. Years ago I had Murphy’s and I wasn’t impressed. OK, to be fair I was in a bar in Ellicotville, NY and two people I had met were trying to get me drunk: they succeeded. So my “comparison” may not have been fair. Years later: still long ago in a different craft beer universe from now, I compared them at Seanachies: a sadly past tense Irish restaurant on lower Broadway in Nashville. Now it’s a honky tonk. Yeah, like we really needed another one of those. Barf.
  I still preferred the Guinness. Caveat: they were both on tap, these were canned with the widget.
So probably 10 years later my palate has changed and I was very surprised… Continue reading “Stout OFF!!!”