Category: Beer

Profiled by Ken Carman for PGA

OK, I’ve had a few questions regarding their brews over the years, and just their name. “Fat Bottom?” Really? Why don’t we just call it, “The Bring Me a Beer, Bitch, Brewery?” Then there was a coffee beer that was carbonation espresso. So, let’s just say, “had my doubts.”

The serving container was a can: 16oz.

Great head: very white pillow. Holds very well and thick. Hint of chill haze, but clarity good otherwise.

Mouthfeel: bitter, not heavy: heavy side of light. Pale malt, mostly.

Nose: hint of hop driven grapefruit and pale way in the background. there’ a hint of dusty, or musty. Pale malt, but the grapefruit-like hops are demanding, insistent. Nice slow bitter, low on flavor.

My only issue is mostly bitter: could use more flavor and nose.

Malt is faint but does support hops. Pale malt, mostly.

This is better than previous FBs I’ve had, so the overall is a 4 but specifically a
3.8: getting more taste is easy with hops. The boil here was a tad too long so it just went bitter.

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!

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”

Courtesy rockonbeer.com

Written by Brandon Jones for Embracethefunk.com

This is a tricky post for me to write, but being that I have a background in TV News I do think this is a story that professional brewers and home brewers need to be aware of.

Is WLP644 Brettanomyces Trois actually Brettanoymces? This is a question that was raised in a discussion group I am a part of for wild yeast and bacteria brewers. It’s a discussion that I have pretty much stayed out of, but have watched unfold with much interest. I am going to post this entry as a basic timeline overview of the events so far. I feel like it is in the best interest of brewing if there is a page that had all the info accurately listed from the beginning. Hopefully this will curb “the telephone game” effect as more people research and discuss.  I won’t be making any comments on to use or not to use this strain. It is not my place in this story. I am only providing this information so you can make an informed decision.

The background: Continue reading “BrettaNOmyces?”

Written by Tom Becham

An interesting history here. Firestone Walker holds a special place In my heart for a couple of reasons. First, it is reasonably local to me (about a 2 hour drive). Second, it has been a fixture in craft beer since the second wave of craft in recent years. Finally, they’ve won the “Best Mid-Size Brewery” Award several years now at the GABF. Clearly, they have the chops.

Firestone’s Velvet Merlin, their mass-marketed Oatmeal Stout, has a storied history. It originated in an Imperial Stout called Velvet Merkin, which they’ve used for years as a blend in their anniversary ales, in their taproom, and just recently released in bottles. There was a bit of an uproar about the name (You may want to pause and Google “merkin”. NO, SERIOUSLY, DO IT.). And according to a brief conversation I had with FW Brewmaster Matt Brynildson at a beer festival a few years back, the good folks at Firestone weren’t too aware of the meaning of merkin when they named that beer. Continue reading “Tom Becham on Firestone Walker”

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!