Author: Ken Carman

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

Brew Biz is a column written by Ken Carman for Professor Goodales

Davidson Brothers
184 Glen Street
Glens Falls, NY 12801-3526
(518) 743-9026

I have been to Davidsons several times over the years. My brother lives down the road in Hudson Falls. I wish I could say I’ve interviewed the brewer, but seems to me that keeps changing… and at least in one case I’ve been avoided when the brewer found out I’m a writer.

No need to fear when Ken is here, it’s all about the beer.

I remember in the early years, back when Fred Flintstone started the first brewpub called “Brew Rock,” I tried to do a column on Bluegrass Brewing in Louisville, Ky, and the brewer was a friendly sort, until he found out I was a writer. Then it became a bit like trying to nail the contents of a mash tun to the wall. Some folks just hate being interviewed.

So, since I didn’t have time this trip to even be there when brewers are usually around: weekdays, this will be a short Brew Biz. Let’s just say I thought enough of Davidsons I have at least two of their growlers in my collection.
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Wormtown Brewery
455 Park Avenue
Worcester, MA 01610

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

Brew Biz is a column written by Ken Carman for Professor Goodales

I have spent a lot of time over the years touring New England as an entertainer. That has given me the delightful opportunity to interview some great brewers, sip beer as I watch sailboats float in and out of Kennebunkport from up high: Federal Jacks, and rave about David Wollner’s beer at Willimantic in Connecticut. One such experience was at least 10 years ago: I went to a “new” brewpub in Worcester, Mass… don’t ask me how “Worcester” is pronounced; I’ve asked residents in the past and I’ve heard at least three variations. Maybe you won’t even have to ask: they’ll just correct you with whatever version you don’t use.

Main Street was impressive: a bit too much for downtown Worcester: a city not exactly in that great economic shape at the time… but I admit maybe no place might have been that good. Huge brewery and bar downstairs, concert hall second floor, huge pool room and a walk around to see it all from on high? Trust me: these folks really over built. Ever since Main Street’s passing I have whispered to the beer Gods, over and over, how much Worcester really, really, really, really, really needed a new brewpub type restaurant. And they answered with Wormtown.

“Over built?”

Not Wormtown.

Though nothing in life is ever perfect, they do seem to be doing it right, proving there’s an obvious value to growing with demand instead of over building in advance. But I do wish it was more visual on the south side Route 9 coming out of Worcester. Easy to miss traveling east to west. From the west: headed into Worcester, it’s fine. I tell you this because I really would rather no one miss this fine jewel.

I saw the ad in Yankee Brew News and decided to swing by. It’s on Park Ave.: the part Route 9 headed West towards Spencer and Ware. (“Ware?’ ‘Ware.’ ‘Ware?’ ‘Ware…'” Abbott and Costello missed a great addition to the baseball routine.) On my first visit neither Ben: brewer and owner, or Tom: manager and owner of the restaurant, were there.

Small, little, place. No over build here.

I had a drop dead beautiful unto the taste buds Barleywine, and I’m rather critical of Barleywines, having sat through many a late night session of Big Bob’s Barleywine Bash in Pensacola Beach, and also as a winner of the “coveted” Big Bob Barleywine award. I bribed him, I admit, bringing lots of 10% and over quaffers each year.

Ben’s Barleywine would be perfect as is, but he went one better by added a touch of the oak cask during fermentation. Amazingly taste-rrific.

Damn. I knew I had to meet this brewer.

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The Topic: Lack of Beer Education

This is not one of my fav topics. A few years ago a highly ranked judge decided to “educate me,” the problem being I kept proving him more wrong than right. And his education as a self proclaimed know it all: a bit lacking. Boy was he pissed. I don’t claim to be a know it all and, to be honest, I like anyone, can be wrong. When doing beer education humble is, by far, a better approach. In fact I feel that way about politics, religion and damn near anything. You try to pass on any knowledge you think you may have as politely as possible, without trying to display any sense of superiority… and be ready to learn, much like any teacher learns from students. Like “The Wizard of Beer,” a column I wrote long ago: we all can be wrong; even about topics we’re pretty damn sure about.

As a children’s entertainer I had a newsletter for a few years with the slogan, “We are all learning.” I really believe that.

Yet nothing aggravates me more than those who should be more educated than they are when it’s their job to know. I’m reminded of The Great Lost Bear, a multi-tap bar in Maine. I was doing an article many years ago and I kept asking about the beer. The bartender got pissed. Why? Because I kept gently asking questions like, “What style is it?” Or, “Is it very hoppy?” And, yes, “Is it dark or light.” Her answer back was, “We don’t serve no ‘lite’ beer here.”

Hm, do you know the difference between “lite,” and “light colored?”

Last year I did an update on several pubs in New England and at one of my favorite places: Dave Wollner; owner and brewer, I started asking similar questions of the tender. The bartender would literally walk away as I asked, and made rude noises. It was so bad I eventually said, “You really don’t like beer geeks, do you?” Retort: “If I didn’t like beer geeks I wouldn’t like my job, would I?”

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This is the taproom for…

Jackalope Brewing
701 Eighth Ave. S.
Nashville, TN

Looks kind of lonely, doesn’t it?

Not for long!

The following was selectively edited from Dictionary.com to suit the purposes of this column…

Legend

The jackalope — also called an antelabbit , aunt benny , Wyoming thistled hare or stagbunny — in folklore is said to be a cross between a jackrabbit and an antelope (hence the name), goat, or deer, and is usually portrayed as a rabbit with antlers.

The legend of the jackalope has bred the rise of many outlandish (and largely tongue-in-cheek) claims as to the creature’s habits. For example, it is said to be a hybrid of the pygmy-deer and a species of “killer-rabbit.” The jackalope will drink its fill of whiskey and its intoxication will make it easier to hunt. It has also been said that jackalopes will only breed during electrical storms including hail, explaining its rarity.

All “true,” Except for the whiskey part.

Beer!

Beer!

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

Brew Biz is a column written by Ken Carman for Professor Goodales

So, let’s see… fast as a rabbit? Well, perhaps a deer in the headlights might be more apt. Or maybe my Aunt E. Lope? Whenever you start something as complex and prone to snafus; legal and otherwise, well intentions take time to cross the road. But Jackalope was close the day I visited…
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Ken Carman is a BJCP judge; homebrewer since 1979, club member at Escambia Bay and Music City Homebrewers, who has been interviewing professional brewers all over the east coast for over 10 years.

Written by Ken Carman

Beer Judging Dynamics

For someone who only occasionally enters a beer in competition, oh, how I love to judge. I suppose a comment fellow judge Ben Cowan made during NHC: National Homebrew Competition, pretty much sums it up…

“Oh, how I love to judge. Every time I judge I learn more about beer and styles of beer.”

And I would add…

“…and the more I learn about people.”

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