Category: Beer

Looks like Mrs. and Mr. have the bull by the horns, this time. But what is a bull doing with utters? Looks like our cow, or bull, is almost as confused as Mr. and Mrs. Moron.

Written by Ken Carman for Professorgoodales.net

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.

The Topic: Beer Statistics

Is it because I’m on the hunt for beer related stories to write about and pass on to the Professor that I find so many, or do they hunt me down? Not sure. Sometimes it seems to be both.

I was in the gym and wanted to read some of the on hand copies of Newsweek to distract myself from the grinding tasks of pumping legs, pulling at weights. On page 29 I found the October 10th “Bottoms Up” article that listed stats on beer consumption in America.

Bad news… and good news.

Continue reading “Brew Biz: Werts and All”

Reviewed by Tom Becham

Beer is Proof God Loves Us

by Charles W. Bamforth

I recently received this book as a gift from my wife. And after reading it, more than once, I’m still not sure if I like this book or not.

To be sure, it is filled with useful information regarding recent mergers and acquisitions in the large-scale beer business. And the technical qualifications of the author are peerless; Mr. Bamforth has been in brewing for 32 years, including 13 in research, and 11 as a Professor of Brewing Sciences at University of California, Davis.
Continue reading “A Beer Book Review”

Written by Ken Carman for Professorgoodales.net

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.

One of the most difficult things regarding judging beer is not all the categories, or assessing the style vs. the beer you’re judging at the time. Not even sensitizing you palate to defects you sometimes have to suffer through, or beers you must give lower scores simply because they are so bloody out of category.

(I mean, really, how can you even think of submitting a Pale Ale in Oatmeal Stout category? But I’ve seen worse.)

The hardest thing is something no course in the exam, or study effort, can teach you. Think of it like CSI: putting a “team” together that works well and finds common ground.

I came to this realization last competition…
Continue reading “Brew Biz: Werts and All”

From sloshspot.com. Author not credited

Pabst Blue Ribbon, also known as PBR, is the most famous product of the Pabst Brewing Company, and incidentally, my favorite beer. Known by a few different names (Pabst Best Select and Pabst Select), before its current PBR moniker, PBR has been around since 1882. A while back I realized that I don’t think I’ve ever seen, watched, or heard a PBR advertisement though. I know the brand had experienced a cult renaissance during the last decade or so, and that my grandfather used to drink it when he was my age, but that was about it. A friend of mine showed me a vintage Pabst ad from the forties and, because it was so seemingly ridiculous, it made me wonder how these advertisements (and alcohol marketing as a whole) had evolved over the years. I’ve included some advertisements from the last century, as well as my commentary on what I believe the marketing approach was at that time so that we all can enjoy the evolution of this beloved brand.

Want to read more? Please click…

HERE

Profiled by Ken Carman for Professor Goodales

Certified Evil
Lucky Bucket
La Vista, Nebraska
12.5%
Belgian Strong?

From their website…

“Certified Evil is the result of a 2008 collaboration project with
Todd Ashman of Fifty Fifty Brewing in Truckee, California and Matt Van
Wyk of Oakshire Brewing in Eugene, Oregon. Each brewer set out to
create a dark Belgian strong ale with their own unique spin on the
style. Since the first collaboration, six new breweries have been
added to the project to invent a truly unique beer. This beer is
properly named Certified Evil.

The new Certified Evil recipe is more complex and interesting than the
brew from 2008. This new beer blends Certified Evil aged in Cabernet
barrels for one year with a younger batch of oaked aged Certified
Evil. The combination makes for a vibrant yet smooth and elegant
taste. The recipe also includes a wide variety of complex sugars
including turbinado sugar, molasses and honey. The result is an
amazingly complex beer. Truly a must try to any craft beer lover.”

Alcohol.

Alcohol.

More alcohol.
Continue reading “Beer Profile: Certified Evil”

The Brewery
Bandwagon Brewpub
114 N. Cayuga St.
Ithaca, NY 14850
(607)319-0699

When I stopped by Bandwagon last year, for various reasons, I didn’t have time to interview Lars. I promised I would this year.

Here I am! Where’s the damn BEER?

Kidding.

Lars reminds me of my wife’s nephew. Damn, I’m getting old. As you can sort of see I graced his young presence with Ken’s spastic camera. So here’s a better picture: he’s on the left, in the brewery… only this time you can see him better. My other picture didn’t even come out. Erk!

The story he told was fascinating and weird. I find that’s not that unusual at any brewpub where I’ve interviewed the brewer: how he arrived at his brew-destination. Each brewer is so individual, for sure, but they almost always seem to come from different angles. Lars told me he started brewing around 16. You know why. The same reason far too many of us found some way to get beer, or whatever, back then. He started out with mead: admitted what they made was pretty bad. Graduated to cider: ditto. And then found his true calling by using some his father’s old brewing equipment. I know what you’re about to read seems such a cliche’, but it’s true: they were brewing in a bathtub.

His mother would ask questions like “how did my favorite pot get into the tub, Lars?” He claims his parents never knew. He made up something. And would use bleach on the tub to both sanitize and keep it nice and white. But before you claim his first beer must have been bad too due to the bleach, that’s not necessarily true. I used to sanitize with bleach as well. You rinse. And rinse. Then rinse again. In fact we both agreed, even if it’s a sanitizer they claim you don’t have to rinse, you rinse. He showed me the sterilizer they use now: Steramine.

Here are three claims I found regarding this compound…

“It is a quaternary ammonium compound, which is a very strong sanitizer.”

“Surfacine is a new, persistent antimicrobial agent that may be used on animate or inanimate surfaces. It incorporates a water-insoluble antimicrobial-drug compound (silver iodide) in a surface-immobilized coating…”

Quat(Quaternary Ammonium) is a great all purpose sanitizer, the only problem is its terrible on beer glasses. Quat will leave a coating behind or a film that prevents the glass from having a proper lacing effect. Steramine is a quat based product.

SOURCE

Not sure about the first. The web seemed to have little info on Sterasmine, which according to one brewer was also called “Surfacine.” If the second quote is true the “insoluble” bothers me, but since iodine is a common sterilizer in homebrewing and, as long as you rinse, you’re probably still good to go.

I haven’t noticed any defect specifically sterilizer-problem related at Bandwagon, except occasional head problems in some of the beer I had last year. Could be the problem the poster mentioned. Could have been something else.

Like Lars I just recommend rinse and rinse again. It doesn’t hurt and do you really want something in your beer the packaging claims you’re not supposed to get on your hands, like Star San? I don’t.

Lars found out about the job at Bandwagon from the brewers at Ithaca Brewing. He started out as a dishwasher (been the, done that, got sore feet standing forever on slippery surfaces doing that) …and now does 99% of the brewing.

Some of my favorite past brewing included a chocolate raspberry stout, double IPA (before the hops shortage) a pumpkin ale with local pumpkins, a Belgian tripel called the ‘Ella Fitzgerald’ A local peach wheat ale, peanut butter chocolate stout, and a beer called the ‘Royal Hoppiness’ I used hops, mostly noble, everywhere but the boil. mash, sparge water, first wort, and dry hopping, and a watermelon wheat.
– Right now I am mostly trying to improve consistency for distribution purposes. I would like to try a sour mash beer, a local barley beer, a stein beer, and I would like to incorporate real bananas into a beer somehow.

Continue reading “Brewer Profile: Lars Mudrak- Bandwagon”

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

The Professor asked me to “provide content,” due to the fact he flew into the middle of nowhere and his Hughes Net immediately died. So apologies for a lack of a picture on this post. I have both the “soft serve:” pre-growler Newman Brewing container and the later bottled version, which I’m pretty sure was towards the end and vended out to Matt Brewing. You know: “Saranac.” That’s a good thing: Fred has his brewers brew to recipe, unlike some schlocky brewers that brew for others.

No names mentioned.

We met Bill Newman in the early 80s in Albany at his industrial area, somewhat run down part of town brewery. Run down enough that we were nervous about parking our new Subaru there. I remember him telling me he really hadn’t been into beer… he just saw it as a trend. Surprising for the time: this didn’t translate into “bad,” like it usually does. I do remember an Amber which, for the time, was a nice, clean, ale with few hops at all… though a bit more hoppy than the few Ambers out there. For the time that was actually it was a tad aggressive. Similar to Abita Amber; only better.

Somewhere I have a picture of him stirring the grist at the brewery and I will try to remember to post it after I get home in a week. And I will have the Professor post a neat historical take on Bill and his brewery after this edition of “From the Bottle Collection.”

Thanks to the Professor for the picture!