Finding Treasure in Tulsa & Springfield

A homebrew competition in Tulsa set us out on the road again this weekend. The Fellowship of Oklahoma Ale Makers (FOAM) held their 19th annual homebrew competition at Marshall Brewing Company, Tulsa's first production brewery since before WWII. The master brewer, Eric Marshall, studied in Germany for a couple of years and worked at Victory Brewing before returning home to Tulsa to open up shop.

Tanks @ Marshall Brewing

And his experience shows. They had a Best Bitter, a Robust Porter, an American Wheat with orange peel and coriander, and an India Black Ale on tap there at the brewery for us to sample. All four were fantastic, but the porter & black ale really stood out. The black ale is the first in their "El Cucuy" series and is a great take on this recently-popular style, with notable roasted malt character and both floral & citrus American hop flavor & aroma. Delicious and hard to resist.

Unfortunately, you won't find their brews in KS or MO since they don't yet distribute outside Oklahoma. However, they're working on changing that; keep your eye out for these guys.

In the meantime, if you find yourself in Tulsa, their beers are on tap all over town. We had a bad experience with the bitter & IPA on beer engine at McNellie's, but that shouldn't stop you from ordering a Marshall beer on tap. Or from buying it in the bottle.

As a side note, OK has one of the stranger liquor laws I've come across. Like KS, grocery stores cannot sell beer over 3.2% ABW. Liquor stores can, of course, sell beer over 3.2% ABW - but this is where it gets weird: it must be sold at room temperature. So much for proper storage of IPAs.

Public photo from TripAdvisor

On our way home, we took a detour to Springfield, MO for a visit to Springfield Brewing Company. It wasn't too far out of the way, and its master brewer is Ashton Lewis - also known as Mr Wizard to BYO readers. We each got a sampler, which contained an American Wheat, German Helles, Marzen (their seasonal), Pale ale, Stout (their black sheep offering), and IPA.

Sampler Tray at Springfield Brewing Co

All were enjoyable, but the Wheat & Helles (which they simply called "lager") really stood out. The wheat was hoppier than is typical with American wheats around here, and Mr Wort Hog suspected it was lagered due to a light sulphuric aroma. You'd be missing out on a great American Wheat if you passed this one up.

The Kitchen is Bitchin

I felt restless today. I worked yet another 10 hour day and still had a few hours of work left to do. Mr Wort Hog was out of town. I needed to be in Westport by 8pm to get my hair cut. What to do with myself?

I decided to head to the 'Kitchen. The newest beer destination in Westport and the new habitant of the old 180 spot, Beer Kitchen offers a combo of craft and specialty beer along with modern (albeit a bit cliché) American cuisine. The food menu's spotted with make-your-own mac & cheese (with applewood bacon, duck confit and truffle oil as a few of the offerings), gourmet burgers (including a bratwurst-patty burger), and plenty of vegetarian items. I ordered the mushroom flatbread, pictured below, which included shiitake mushrooms, brie, pesto, and onion jam (which I love). I wasn't sure what to expect; I've ordered "flatbread" in bars before, and have mostly been disappointed when they bring an under-baked, topping-heavy slice of manufactured pita bread that's bland and one-dimensional. Not here. The crust was cracker-thin, browned and crispy on the edges, and laden with house-made jammy onions. House made! Oh-So-Yum.

Mushroom Flatbread & Scrimshaw Pilsner

Oh yeah, and the beer. I got a Nogne O Saison (now tapped out) and a North Coast Scrimshaw Pilsner, both on tap. Their tap list currently on their site (as of 9/14) is outdated, and I suspect you could probably presume any time that at least one of the beers listed on their website will be gone by the time you get there. But don't fault them for it. The focus is on frequent tap rotation to bring Kansas City some quality draft brews that are interesting, different, and seasonal. They only have 8 taps, so the intentional focus is quality and freshness over quantity.

Overall, a must-visit in my book. My biggest complaint with the place was the music, which was 100% Motown. Perhaps it was because I was there on a Tuesday night. Maybe I was cranky from working a lot. Quite possibly, it's because I'm not a Westport Hipster down with the Motown jive. But honestly, after a couple of beers and a very good dinner, I really didn't mind.

Wichita - Home of Aged Craft Beer

We drove down to the Air Capital of the World this past weekend, primarily so that I could take the BJCP exam. I wrote furiously for three solid hours, trying to let everything I know about beer, malt, water, and styles pour onto the pages. I'll find out how I did in a handful of months...

After completing the exam, Mr Wort Hog and I headed over to Goebel Liquor, home of Rob's World of Beers. There are several refrigerated cases of beer there, and I think about 3 full aisles of beer as well as an entire wall. Selection is not lacking at this place, and you're bound to find something you've never had. But what really sets this place apart is the selection of vintage beer. They have magnums of Anchor's Our Special Ale going back to 2005 (and at $9.99 each, we couldn't NOT buy some!). They had 6 years of Anchor's Bigfoot. Several years of Avery's Mephistopheles, JW Lee's, Ola Dubh, and a bunch of others. These guys have done an incredible job of setting aside beers to age & bring out later. I loved it.

Goebel Liquor

After stashing the beer in our temperature-controlled hotel room, we made our way over to The Anchor and joined most of my fellow examinees for a round and some food. The food was quite tasty (their house-made potato chips were awesome), but the beer selection is really the reason to go. Their draft list seems to frequently update and included Tumbler and Old Rasputin on nitro (yum!). They also have quite a few bottles in coolers, including some Boulevard Imperial Stout.

After a couple of beers, though, everyone parted and we headed over to River City Brewing Company in Old Town (not to be confused with either River City Brewing Company in Sacramento or Jacksonville). It was just a short walk away, and it's always fun to check out the local brewpubs. I tried ordering their oak-aged saison, but they'd just run out of it so I got their ESB instead. I was happy with what I got, but it wasn't anything special. Mr Wort Hog's chocolate bock was a bit on the sweet side, so after finishing off our beers we headed back to The Anchor to wrap up the evening - which included a bottle of that Imperial Stout.

It was a little on the syrupy side and I thought John's observation that it had that occasional aged-stout "soy sauce" characteristic was spot on. It was good, but to be perfectly honest I liked it better when it was young. 

The Anchor's Strong Ale Fest is coming up in November (on the 6th) so mark your calendars. It's all day long and is followed by a Hair of the Dog Brunch the next day. Sounds like a fun time, and they're sure to have some excellent brews.

An Early Thanksgiving

We popped open a Southern Tier Pumking last night and the temp was below 70F while I drove to work this morning. Fall is on its way and I can't wait. So here I am already thinking about giving thanks to what we have...

My brother and his girlfriend-of-12-years recently came to visit for a week and I think I'm still hung over. We tapped into the Wort Hog Stockpile and my brother brought some beers from Portland (note: Deschutes Jubel 2010 is awesome - worth trading). While we drank our fill of beer we can't get here in KC, I briefly lamented over not being able to get HUB, Russian River, Port Brewing, Smuttynose, Deschutes, Great Lakes, and so on.

However, as we reveled over our piles of empty bottles, Mr Wort Hog and I were both struck by how many great breweries have gained distribution to the KC metro just in the past few years. Hoppin Frog, Ballast Point, Lagunitas, Founders, New Holland, Anderson Valley, Dieu du Ciel, Ska, Moylan's, and others. Of course, even regional breweries like Tin Mill and soon Free State are (or will be) distributed here. There are several breweries we can get here that those on the west coast cannot. Brother Wort Hog was able to try a bunch of Founders while visiting - Devil Dancer, Double Trouble, Red's Rye, Breakfast Stout, and KBS. (Man, I love that brewery.) He also enjoyed some Schlafly, Bells, Left Hand, Breckenridge, New Holland, Odell, and O'Fallon - all breweries whose beers we can easily find at our local liquor stores but aren't available in "beervana."

I often go back & forth between picking up some regular favorites and hunting around the liquor store trying to find the Next Best Thing. After his visit, I was reminded of all of the great beers we can get here and not to take them for granted. (On that note, we also ate our fill of awesome KC BBQ and commiserated with Brother Wort Hog's inability to get good BBQ in the northwest.)

Overall, it was a good visit. We drank our weight in some awesome beer, ate excellent food, and laughed ourselves silly playing Cranium (OK, we only play the green & blue cards - those are the best ones anyway). I'm thankful to be able to share a passion for great beer & food with my kickass brother and his awesome girlfriend, and that they were able to come out here to visit - even if it was 115F nearly every single day.

All the more reason to stay inside and drink more beer.

A Toast to Dad in ALS Awareness Month

May is ALS Awareness month and, while I normally wouldn’t include this sort of thing on my blog, this is a topic that’s close to me and my family. ALS, more commonly known as Lou Gehrig’s disease, is a fatal disease that progressively kills your motor neurons until your body can no longer function. Dad was diagnosed in 1999. He was having a hard time holding things and, after ruling everything else out, doctors determined he had ALS. Most people die within 5 years of diagnosis; dad died in 3.

In 1992, Dad had an opportunity to take a temporary job in Heidelberg, Germany for the Dept of Defense. He accepted the assignment and took the family with him over the summer. After a brief return to the states, he accepted a longer contract in 1993 and the family moved to Heidelberg for a five-year stint. I was in college in the states during that time, but got to spend summers in Heidelberg (plus I took most of a year off college to work & travel over there).

My dad left the US drinking MGD and returned drinking German beer – most typically Pils, Dunkles, or Hefeweizen. His experience there completely changed his perspective on beer, which led to my own understanding that beer was something more than Blue Boar.

He took a few trips to Bamberg, home of Rauchbier; it was one of his favorite cities, and I’ll never forget hearing about his discovery of beer that tasted like ham. He took the family to Berlin and introduced me to Berliner Weiss (mit schuss, of course). He also introduced me to Hefeweizen, which I swore had a shot of banana syrup in it no thanks to that Berlin experience. I drank my fair share of Helles and Pils, typically at fests in various small towns we’d visit. And a lot of Grolsch. (I blame that on the clubs.)

And, finally, he introduced me to the concept of proper glassware. He collected steins, krugs, goblets, weizen glasses, and a bunch of other beer-holding devices. My mom’s been gracious enough to let me have many of the glasses he collected, including small samplers from various small-town breweries and fests. My favorite, though, is the Augustiner Edelstoff willi becher glass. I hope to have this one for a long time.

Though Dad was diagnosed with ALS shortly after the family’s return to Portland, his interest in good beer continued. We hung out at Produce Row, Bridgeport, and Horse Brass. We drank Deschutes, Rogue, Widmer, and other good Oregon brews in a city that would, just a few years later, become a major beer destination for beer enthusiasts everywhere. He would have loved what’s happened with craft beer and I have no doubt he would have continued to introduce me to new aspects of the brewing world.

May 25th would have been my dad’s 61st birthday. During ALS awareness month, in honor of my dad and the beer enthusiasm he developed while in Germany, I propose a toast to those who have sparked or shared your interest in craft beer, glassware, beer-related travel, and all other things beery. Prost!

Doug - Dad and Beer Lover
1949 - 2002

To find out more about ALS or how you can help, visit the ALS Association's website. To volunteer for a charity walk, find an upcoming walk  near you.

Feeling Crafty

Since this is a beer blog, I don’t mention much about other hobbies. Today, though, I am going to talk about another hobby of mine: knitting! (Don’t worry, I’ll relate it to beer. I promise.) Though I haven’t yet developed the courage to knit us up a hydrometer holder or decorative tap handle covers, I have tried to come up with a clever way to mix beer & knitting together (other than the obvious; that’s been done, with sometimes disastrous results). They seem like strange bedfellows; I have seen a blog that combines knitting and beer, and the author even hosts beer/knitting classes. But I knew the combination of the two had hit the mainstream when I saw them in print. Last month, I received a KnitPicks catalog in the mail and spotted not only one ad featuring beer, but TWO!

The first was for a book featuring patterns and suggestions for knitting projects you can do with friends at a pub. ("Purl" is a type of stitch in knitting.)

They’re even ranked by complexity to help you know how much concentration is required. Cute, but I can figure that out on my own.



A few pages later, I happened upon this:

Not only are those two hands sporting what would be some great winter homebrewing gloves, and not only are they holding bottles of beer, they’re holding HUB bottles! (Don't ask me what that little green guy is off to the left. Kind of creepy.) Winner of 2 GABF gold medals only 1.5 years into its existence, Hopworks Urban Brewery (HUB) hails from my home town and makes some mighty fine brew. It was fun to see it in a rather unrelated setting.

The intersection of craft beer and knitting really isn't that far-fetched, though, especially if that craft beer is home-brewed. There is a lot of satisfaction in creating something from scratch, understanding how it is made, and sharing the final product with others. Whether knitting, woodworking, gardening, or brewing beer, hobbies get us involved in the creation of something personal. And sometimes, multiple hobbies can be combined. Farming hops and brewing beer, for instance. Building your own brew sculpture. Making a keggle.

Or, knitting your own carboy cozy.

My Favorite Kind of Studying

Mr Wort Hog has been talking about becoming BJCP-certified for a while now, and recently signed up for an exam sitting in January. We've been accumulating study materials as a result: books, articles, and - of course - beer. I'm not taking the exam, but I am learning more about beers as he studies them and we discuss them. While it's fun to try standard examples of styles and note their qualities, there's another aspect of studying that I'm finding particularly fun: detecting off-flavors.

You can easily create most off flavors yourself with a handful of common household ingredients (and a few extra available at a homebrew store). I picked up a six-pack of Sam Adams Light, since the base beer for doctoring should be pretty clean & light - and must have a pry-off crown cap. Guidelines for modifying beers with off flavors are listed on the BJCP site in a handy table. Want to see what an oxidized beer tastes like? You could add 3/4 of a teaspoon of sherry to a 12oz bottle of beer, or simply oxidize the beer by opening it, allowing the CO2 to escape, re-capping it, and storing it at over 100F for a few days. How about a skunky beer? Set a beer (in a green or clear bottle) in a window for a week. (Or, buy a bottle of Grolsch).

I've been doctoring up the bottles & presenting glasses containing the adulterated (and some unadulterated!) beer to Mr Wort Hog for his analysis. It's been fun and a good learning experience. The biggest take-away so far has been that off flavors are most easily detectable when you let the beer warm up (to maybe 55-60 degrees) then swirl it around in your glass. The swirling releases some of the CO2 from the beer, carrying the aroma out of the beer and around the mouth of the glass. And for anyone who has had warm beer, you'll know that when it's warm, the flavor is intensified. (Similarly, I'm sure that's why a lot of people like ice-cold beer - you can't taste it.)

If you're evaluating or reviewing a beer, you'll also want to know if what you're tasting is really an off flavor. If you have a beer that has just a hint of sherry, is that always a bad thing? If it's a Pale Ale, it shouldn't be there - but it can actually add depth and complexity to a Barley Wine. Dimethyl Sulfide (DMS) adds a cooked veggie characteristic to beer, and a little bit is just fine in, say, an American Lager like Budweiser. If you've had a Schlitz Gusto and thought that there was a little roasted corn flavor - that's DMS. But what if your beer tastes buttery? Medicinal? Like almonds? BJCP has answers. Additionally, a great explanation of these flavors can be found on John Palmer's website, or in his book of the same title.

Off flavors are, unfortunately, pretty easy to introduce to beer but can be avoided with some care. For homebrewers, the main concepts are simple (sanitation, fermentation temperature, avoiding exposure to oxygen after fermentation starts, etc) but the details are endless. I still have trouble remembering everything and have a long way to go.

There are also some things we can do as consumers of beer, starting with avoiding beer in clear bottles or the ones near the window at the liquor store, and storing our beer in dark, cool locations of the house (say, the fridge). I know I have been guilty of lazily leaving a six-pack on the back porch in the dead heat of summer. Beer nerd fail!

Getting Down to Business

My best friend is self-employed and feeling the effects of the economy (to no surprise). She emailed me recently about the slowdown in her business, and I thought I might find some inspiration for her in dealing with a slow economy on various business-oriented websites. My first stop was entrepreneur.com.

Who's on the main page? Kim Jordan of New Belgium. In the article, she discusses the beginnings of the company, when the founders were struggling to make it work.

"For about eight months, we didn't pay ourselves," she says. "We borrowed money from my parents and made payroll, but looking at the bills, we had to decide which to pay, which would have to wait--and who wouldn't notice if we didn't."

When they tried to move to a bigger facility, they hit a wall with funding. "That's the tough spot most entrepreneurs find themselves in, when they're not old enough or experienced enough as a company to give banks confidence--but if they can't figure out how to get that larger infusion of cash, they can't carry on," Jordan says. Lebesch solved the problem, she says, by telling equipment vendors that whoever helped them secure financing would get their business.

"I would guess you hear this kind of thing fairly frequently," she says. "It's really about entrepreneurial tenacity. We just said, ‘We're going to figure this out, we're going to make it work.' And you get over that hump."

I read Beer School this summer, which tells the very bumpy story of Brooklyn Brewery and repeatedly underscores the challenges of starting a business. Start-up breweries face issues of financing, employee frustration, finding customers, obtaining decent distribution, and various other problems (Brooklyn Brewery's owners even faced issues with union bosses in a couple of pretty intimidating encounters). Sometimes, the process even ruins relationships - Jordan and Lebesch, the husband & wife co-founders of New Belgium, are in the midst of finalizing their divorce. The brewery, however, lives on and is destined to bring its followers more reasons to toast its success.

People put their financial security and personal relationships on the line to start up a dream with a high risk of failure. Sometimes, when life isn't going the way you want it to, it's encouraging to read about people who have experienced much worse for longer periods of time - and succeeded. Here's a toast to their dedication to the art of beer. And to my best friend, her perseverance, tenacity, and determination to succeed.

Where the Wild Things May Not Be For Long

So, the big buzz in the world of craft brewing right now is the legal entanglement between Hansen's Beverage Company and Rock Art Brewery. Hansen's instructed Rock Art to cease and desist the branding of its "Vermonster" barleywine, stating that it "undoubtedly create a likelihood of confusion and/or dilute the distinctive quality of Hansen's Monster marks. Thus, use of VERMONSTER infringes Hansen's rights, and constitutes unfair competition under state and federal laws." (as stated in the official cease and desist letter.)

Hmmm...

Speculation is that Hansens aims to go into the alcoholic beverage business. The owner of Rock Art isn't all too happy and has been amassing support for his cause via social media. He's even placed a video statement on his website.



But to be fair, Hansens has a point in its statement/response to the outrage over their action.

In order to protect Hansen’s valuable Monster Energy® trademarks, Hansen is legally obliged to, and routinely sends, “cease and desist” letters to, and where appropriate, pursues litigation against, entities and persons who use or attempt to register similar trademarks for products that are similar or related to Monster Energy® products. A “cease and desist” letter was sent to Rock Art Brewery on September 4, 2009.

Hansen is a publicly traded company with an obligation to its shareholders to vigorously defend its valuable trademarks and intellectual property rights against dilution, potential infringement or confusion. Opposing the same or similar trademark applications is standard protocol for Hansen Beverage Company, as it is for all other consumer product companies.

In all the outrage and hysteria that's been thrown around the internet the past few days, I think a bit of perspective from Hansen's side is warranted. They have a major point that they have an obligation to protect the financial interests of their shareholders and take action where and when they feel it is appropriate. While I don't believe they have a case regarding infringement, it is reasonable to think that you'd believe me if I told you Hansen was coming out with alcopop energy drinks called "Vermonster". In other words, I don't think that the people who say this lawsuit is ridiculous have an unbiased opinion on the matter.

I wonder if any of the breweries behind other monster-monikered beers (such as Brooklyn's Monster Ale, also a barley wine) have registered for federal trademarks and if the same events transpired. Anyone know?

Inspired by these events, Peter Egelston, the President of Smuttynose Brewing Co, recalled a few of his own trademark/branding experiences on their blog. It's actually a pretty interesting read, and a great reminder of the side of craft brewing that we often forget.

Moylans recently avoided a similar ordeal, facing trademark issues over its Kilt Lifter Scotch Ale, but chose to rename it to "Moylan's Scotch Ale" in most of its distribution area. It's keeping the iconic name in a few states (Oregon, Washington, California) and British Columbia.

Just another sobering reminder that the craft beer business we love so much is, after all, still business.

Greg Noonan, 1951 - 2009

A wave of loss swept over the brewing community Monday, as news spread that Greg Noonan passed away Sunday night. He had been battling cancer.

Greg Noonan was a major figure in the birth of the craft beer movement, opening the Vermont Pub & Brewery over 20 years ago in 1988. Just two years prior, he had published Brewing Lager Beer (and a revision in 2003), a major source for craft and home brewers to this day. His explanations of decoction, single infusion, and step mashing have been helpful to scores of brewers trying to understand these brewing techniques.

From then on, Noonan dedicated his time and effort to opening other brewpubs along the east coast, writing other books, and judging at beer competitions. His book on Scotch Ale in the Classic Beer Styles series is considered the definitive resource on the range of Scotch ales, from 60 Schilling light Scottish ale to the classic strong Scotch ale also known as Wee Heavy.  Just last year, his sour mashing techniques were featured in a BYO magazine article. Noonan was clearly a frequently sought-out brewing resource who provided valuable insights to those interested in making better beer.

His contributions to the brewing community were well-recognized on the BJCP website:

The BJCP is deeply saddened to learn the news of the passing of Greg Noonan. Greg was the owner and brewmaster at Vermont Pub and Brewery for more than 20 years, author of "New Brewing Lager Beer", "Scotch Ale" and the "Seven Barrel Brewery Brewer's Handbook", and a BJCP National Judge since 1986. His books remain essential references for beer judges and brewers years after their publication. He taught many people the fundamentals of water chemistry, decoction mashing, and countless other topics.

Aside from his contributions to the body of knowledge of brewing, Greg was an excellent brewer who won many medals at the GABF, WBC, IBF and other prestigious competitions. His Scotch Ale and Smoked Porter remain classic examples. He was honored by both the craft brewing and home brewing communities with the 1997 AHA Governing Committee Recognition Award and the 2005 Russell Schehrer Award for Innovation in Brewing.

Clearly, the brewing community lost a valuable member on Sunday. You can view his obituary - and submit condolences - on the funeral home’s website. 

When Tulips and Windmills Just Don't Cut It

Mr Wort Hog and I have taken a few "beercations" over the years, from weekend trips to St Louis to our week-long honeymoon in Northern California. We're part of a large group of beer-lovers who travel specifically for beloved beer destinations. While Belgium and Germany are traditional beercation destinations, the US provides plenty of opportunities for travel. Pennsylvania, Michigan, Oregon, Texas, California, Colorado, Washington - there is more to see and do than likely possible in one trip! It's hard to decide to spend thousands of dollars on a beer vacation abroad when it's so much cheaper to spend a week in San Diego drinking beer from Green Flash, Stone, Port Brewing, AleSmith... you get the idea.

At the same time, many Europeans are now taking note of America's beer culture and following suit. Not only are they coming to the US to visit breweries, European breweries and beer bars are adopting American craft beer culture. Mikkeler, a Danish brewery, has made a strong name for itself by creating American-style beers including several fabulous IPAs. Nøgne-Ø, a brewery in Norway, has partnered with American breweries such as Stone and Jolly Pumpkin.

And now, the first American-style beer bar in Europe! BeerTemple in Amsterdam brings the American beer bar experience to the Old World. They carry beer from Flying Dog, Great Divide, Southern Tier, and several other great American breweries. "Beer Culture Promoter" Peter van der Arend took his own beercation to the US a couple of years ago and documented his experiences in a fun read on the beer bar's website. It was entertaining to see how foreigners perceive the American craft beer and beer bar culture, even if it was just one viewpoint.

I'd love to check this place out. Though it seems a little silly to go to a bar on a different continent that copies the culture I live in, I enjoy seeing what gets lost in translation (and what does not) when traveling. And besides, I could get some beer from Three Floyds and Port Brewing.

photo from BeerTemple's photo album

Craft Beer in Midair

It was a long flight back home from Toronto, and at one point I read through the Midwest Airlines in-flight magazine. Imagine my surprise when I turned a page only to see the following ad:

How about that! Clearly, craft beer has been gaining in popularity over the past couple of decades, but to me it is a sure sign that it is permeating the mainstream when it's featured in an airline ad. Cheers!

I am a Home Brewer

In direct response to Greg Koch's "I am a Craft Brewer" video that kicked off the 2009 Craft Brewers Conference, a handful of home brewers decided to assemble their own inspirational video.

Overall, I like it (and the fact that it was a 100% online effort is noteworthy), but it sometimes has the stereotypical beer snob air about it that is frustrating and mars the reputation of beer enthusiasts and homebrewers alike. For example, a few brewers compiled the statement, "I don't put corn in my beer...everything I put in my beer...I choose because it enhances the flavor."

What do people think the corn is doing? Watering it down?

I fully agree with one home brewer who said: "All beer is good. Some is just better than others." And the beauty of beer is that "better" is entirely subjective. While I absolutely adore Delirium Tremens, I'm sure there are plenty of people out there who would much rather drink a Blue Moon. I say, drink what you like. That's kind of the whole point.

Conferences - 1 down, 2 to go, and many more to come

Some of you may have followed the Craft Brewers Conference this year on Twitter. While the beery tweets filled up my “Twitter” folder (thanks OutTwit!), I found myself increasingly jealous of the attendees. I found this today while browsing through another beer blog at lunch. This is a shortened version of the intro to the keynote speech by Stone Brewing’s Greg Koch.

I Am A Craft Brewer from I Am A Craft Brewer on Vimeo.

It’s a little over-the-top, but it was fun to try to identify as many breweries/brewers as I could while watching the video. ;-) Same game we played while sitting at the Saucer this weekend – identifying the beer bottles on the wall from the back of the pub. Good times.

The homebrewer's version of the conference is coming up next month - The National Homebrewers Conference in Oakland, CA. Looks like most of it is sold out, but some tickets are still available. The schedule is finally available, and it looks like there will be a lot of informative sessions. Interestingly enough, it's taking place at the same time of the American Craft Beer Festival. Of course, most people will be interested in one more than the other - but it sure would be fun to go to both.