“Fascism should more appropriately be called Corporatism because it is a merger of state and corporate power†― Benito Mussolin
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. This edition of Brew Biz also appears as an edition of Inspection, another column by Ken Carman. This is by request of the author who feels this topic goes beyond beer.
When beer boards, or government, and big corporations, join hands: especially to decide what the public can/can’t have, and to help hinder, even crush, small business, that’s certainly yet another step closer to “fascism….” -Moi’
Can anyone tell me what’s good about the recent purchase of SBMiller by Bud’s owner, InBev? Context: I mean “good” for the consumer, beer lovers, beer world, healthy competition, less big corporate influence in politics, less corporate attempts to squash the multitude of small breweries, brewpubs, employees… not just “good for” management, corporately corrupted beer boards, CEOs or stockholders. Continue reading “Brew Biz: Werts and All”
Anheuser-Busch InBev on Wednesday formalized a deal to acquire its British-South African rival SABMiller for $107 billion, creating a gigantic global beer company in an era when many drinkers are imbibing beers from smaller brewers.
The companies had been weighing a deal since mid-September, with SABMiller rejecting several overtures from the Belgian firm before accepting the deal.
The acquisition gives Budweiser maker AB InBev a critical path into developing markets. SABMiller gets 35% of its revenue from Latin America and 34% from Africa.
My last beer to end the weekend tasting festivities. A happy hello to Monday and cheers to you all!
Profiled by Maria Devan
Brooklyn uses the word nimble to describe this beer and I think it’s the perfect word to do it. Pours the darkest brown with a with a glowing tint from ruby. Fat tan head that fell slowly to cling and leave lace. Nose is hop prominent alright! At least at first it is because ti’s so fresh. they seem to burst forth.. Beautiful spice and floral from those noble hops. They shimmer even on the nose. A fruitiness that smells fresh and vibrant and a firm hop herbal that is just darn sexy. The malt that seemed shy at first keeps coming forward until you have earthy coffee, bread like pumpernickel. Flavor is mellow earthy and round. Those abundantly fragrant hops are much lighter on the palate but the herbal is the most forward flavor from them. Peppery. Coffee and a tempting dryness from the malt. Here is the part that I think is nimble. It’s so dry as to show itself off. A touch nutty, toasty and all that bread. The bitterness int he flavor is just a light touch from both hops and the malt itself and that highlights the earthy coffee . It also shows me some very smooth richness from the malt that is not caramel. Oh boy! It finishes like silk with only a tickle from bubbles and gives up some bitter chocolate in the last moments. No harshness, no astringency, no diacetyl. Lingers leisurely and shows you a last peek at those hops and all that roastiness. Just a light residual sweetness. Nimble indeed and very hearty while showing a subtle richness underneath that is the very expression of the black beer. Classic and extremely well done.
4.2
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.”
Maria Devan lives in Ithaca, NY and is a great beer writer. She has regular beer Sundays where she profiles brews, reviews brews online with homebrewers and other beer community connected bloggers. She’s judged beer at a homebrew competition and been a steward. And she’s kind of short. But that’s OK.
T.S. Eliot once said, “Only those who will risk going too far can possibly find out how far one can go.†Homebrewers are doing just that in their exploration of open fermentation.
Case in point is Johnnie Leroy Compton III, a homebrewer who goes the distance for his wild beers. After moving into a spacious 19th-century house in Liverpool, PA, he converted one of the rooms into a brewery and began using improvised coolships—open fermentation systems that collect ambient yeast and bacteria to ferment wort. Then, he experimented by adding dregs from his favorite sour ales alongside open fermentation.
New York is full of wonderful people and great beer. The beer is as good as the people who make them. If you happen to be in New York, go and check out all the wonderful breweries out there that are owned by some of the hippest people of New York. Compiled here is a list of 10 hippest brewery owners in New York who love the beer they make and would love to share their brews for you to enjoy for many years to come.
1. Matthew and Lauri – Moustache Brewing Company
Apparently, Australia has water availability issues, something many us in different parts of the world can relate to given the paucity of rain over the last couple years. As we all know, homebrewing isn’t the most friendly hobby when it comes to water conservation. Even utilizing more efficient techniques and equipment, the process of cooling the wort is quite wasteful, motivating many a homebrewer to come up with ways to repurpose their chiller discharge to assuage the guilt. My own chilling process requires between 20-30 gallons of water depending on groundwater temps and batch size, I always collect the first 5 gallons of hot runoff to use for post brewing cleanup, while the rest usually ends up running down the drain. It’s a sad reality that nowadays ends up costing me more than the judgment of my neighbors, but actual money since my city recently transitioned to metered water. Leave it to them innovative Aussie’s to come up with a method to deal with this problem that wouldn’t hamper their ability to make beer.
CLEVELAND, Ohio – What would you hope for after tasting more than 140 beers over three days? Rick Seibt of Willoughby Brewing Co. wanted one thing: A full beer.
“The only thing I was looking forward to was having one full pint of something,” he said about his first experience judging scores of beers at the annual Great American Beer Festival in Denver.
For several years, Seibt had been hoping to receive an invitation to judge at the event, which sells out minutes after tickets go on sale. More than 60,000 people attended this year, including a record 750 brewers and 3,500 beers available to taste. Judges award medals on the final day of the fest.
Brooklyn uses the word nimble to describe this beer and I think it’s the perfect word to do it. Pours the darkest brown with a with a glowing tint from ruby. Fat tan head that fell slowly to cling and leave lace. Nose is hop prominent alright! At least at first it is because ti’s so fresh. they seem to burst forth.. Beautiful spice and floral from those noble hops. They shimmer even on the nose. A fruitiness that smells fresh and vibrant and a firm hop herbal that is just darn sexy. The malt that seemed shy at first keeps coming forward until you have earthy coffee, bread like pumpernickel. Flavor is mellow earthy and round. Those abundantly fragrant hops are much lighter on the palate but the herbal is the most forward flavor from them. Peppery. Coffee and a tempting dryness from the malt. Here is the part that I think is nimble. It’s so dry as to show itself off. A touch nutty, toasty and all that bread. The bitterness int he flavor is just a light touch from both hops and the malt itself and that highlights the earthy coffee . It also shows me some very smooth richness from the malt that is not caramel. Oh boy! It finishes like silk with only a tickle from bubbles and gives up some bitter chocolate in the last moments. No harshness, no astringency, no diacetyl. Lingers leisurely and shows you a last peek at those hops and all that roastiness. Just a light residual sweetness. Nimble indeed and very hearty while showing a subtle richness underneath that is the very expression of the black beer. Classic and extremely well done.
Maria Devan lives in Ithaca, NY and is a great beer writer. She has regular beer Sundays where she profiles brews, reviews brews online with homebrewers and other beer community connected bloggers. She’s judged beer at a homebrew competition and been a steward. And she’s kind of short. But that’s OK. 
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