Showing posts with label proof. Show all posts
Showing posts with label proof. Show all posts

Thursday, July 26, 2012

So long, Tallahassee!

Well, it's definitely been fun.

For those of you that haven't realized, or I haven't told - I have moved to Jacksonville. As you can see, that means I won't be keeping up on this blog anymore. Sorry, Tallahassee!

Will I do this in Jacksonville? Probably not. There are a billion more beer places in the metro area, and with my busy schedule, I don't think I can keep up.

More importantly, what do you need to know about Tallahassee as you read this?

Well, off the top of my head, I can only think of 2 things:

1). Proof Brewing Company launched their brewery tonight. They are having another release of 2 more beers in 2 weeks in honor of National IPA day. Though I couldn't attend, I was there for their first brew day, and I tasted a couple of the brews out of the fermenters. You're in for a treat, Tallahassee.

2). Ferm is opening a new location at some point in Midtown. Hipsters unite!

It's been fun! Thanks, everyone!

Friday, March 23, 2012

Events at Proof

Greetings! I'm working on finishing my interview with Golden Horn and you can expect to see that soon. In that post I will announce the details of our potential collaboration brew!

Well for whatever reason nobody has really been announcing any events except Proof, so I'll go ahead and fill you in with all of those.

Tonight they are having a Friday happy hour with some good stuff. If you haven't been to Proof around 5pm on a Friday - it's awesome. Smaller crowd, older clientele, etc. If you love good beer but want to avoid the nightlife, this is a good time to visit. Also, it's the weekend which means BOTH bars will be open, baby!

Anyway, tonight they will have lots of Bells Hopslam bottles, Bells on tap, Dogfish Head 120 Minute (and more) on tap, and some Terrapin stuff. It's also dollar off all drafts from 5-7 every day, so this would be a good time to stop by for sure!

In the same e-mail they announced their next couple of events as well. On Wednesday, March 28th they will be having a Southern Tier Glassware giveaway and the next week, Wednesday, April 4th, they will be having a Stone glassware giveaway. If you're wondering why my dates are different, it's because they typed the wrong dates in the e-mail, but it's always on Wednesdays, so I'm assuming these are the dates they meant.

Keep your eyes peeled for the rest of the Golden Horn interview!

Cheers!

Sunday, March 18, 2012

Updates!

Well, folks, we have lots of new events on the horizon!

Momo's has a new beer on tap - Rocket Rye Pale Ale. Perhaps the most exciting news, though, is that they actually sent out an email about it! HOLY JEEBUS!

Next, in chronological order, don't forget that Proof is having a cask of Oskar Blues Deviant Dale's IPA on Wednesday, March 21st (that's this Wednesday!) at 8pm, along with a glassware giveaway. It's a special double dry-hopped cask and they're getting this cask before the cans of this brew even hit our market! Expect to see me there, as I want to be one of the first to try this brew! This brew is dry-hopped with Columbus and people have been saying it's quite dank. The cask will happen in the upstairs bar.

Speaking of, the hot topic as of late is when Proof Brewing Company will start brewing and when Golden Horn will be brewing again. Long story short, they're both waiting for the Feds to approve some stuff and nobody is really sure. There is a lot of red tape when it comes to businesses and the government does not help the matter.

Fermentation Lounge announced that on Friday, April 13th (Friday the 13th!) they will have an event titled "Friday the Firkinteenth" (personally, I would have went with Firkteenth, Thirkinth, Thirkinteenth, Thirkeenth, or something of that sort, but we're splitting hairs here). They will have 4 casks (yet unannounced) that night. Let's just hope they don't get plugged, tapped while the spout is on, and the spouts aren't broken (just kidding, gents!). Depending on what they get, you can bet to see me there as well.

Lastly, I promise to get my Golden Horn interview up later this week. I had a great time talking to those guys and we certainly had some interesting conversations!

Cheers!

Monday, March 12, 2012

Hey!

I just wanted to say that I've been out of town for a few days, but the calendar on the right should be up to date for now. Momo's new wheat beer is still on tap as of a couple of days ago, and both Ferm and Proof have a lot going on this week with parties and St. Patrick's Day and all that!

Cheers!

Tuesday, February 28, 2012

Proof Brewing Company Opens Soon!

Proof announced in their latest e-mail that the new bar downstairs will be opening soon! As far as I know, just the new bar will be opening, not the actual brewery (ie: their beers will not be on tap yet, but you will be able to see the brewery). I've been down there already and I have to say, it's looking good!

They are opening the bar in 2 stages on St. Patrick's day weekend. From the e-mail:

"Proof Brewing Company will be holding a weekend long St Patrick's Day Grand Opening celebration starting on Friday March 16th!

Friday March 16th
We will tap a Cask of Bells Hopslam and offer up a ton of Hopslam bottles for Happy Hour at PROOF on the main level and then invite everyone downstairs for the official opening of the all new Proof Brewing Company!

Saturday March 17th
We will open both levels of the all new Proof Brewing Company with an all day St Patrick's Day Block Party featuring the usual amazing Irish beer and liquor specials like $3 Guinness pints, plus a Leprechaun dunk tank, live music, DJ's, delicious eats from MoBi and so much more!"

As a beer guy, I'll probably come by on Friday for the Hopslam cask and move downstairs, but I'll likely scroll past Saturday's event. However, if that's your bag, do it baby!

Cheers!

Further Edit:

This post has gotten a lot of attention and people have been asking me questions, so here is a bit more information. The new bar is downstairs (yes, downstairs!) underneath what you currently know as Liquor Loft/Proof. If you've ever headed towards the restrooms at Proof and saw the staircase with the sign that says "Do Not Enter" (or whatever it says), then YES, that will be open and lead down to the new bar.

The new bar will have 22 additional taps and a small, select bottle selection. These taps bring Proof to a total of 50 taps between the two levels, which certainly sets the standard in the Panhandle, much of Florida, and probably much of the Southeast.

In addition, the new bar will have seating and space outside, sort of a biergarten of sorts. As you can see in the above post, they intend to use this space for events and other activities.

Thought the equipment is there and being tested, the brewery is not yet up and running. Sometime in the near future, however, Proof Brewing Company will be pouring their own beers. The delivery of their equipment can be seen here.

If you have any other questions or concerns, feel free to leave comments, e-mail me, ask the kind folks at LL/Proof, etc.

Cheers!

Monday, February 27, 2012

Quick Updates

Well, I was out of town for a few days in Austin, TX for the RateBeer Winter Gathering. It was a blast, and I hope some of you able to attend the Swamp Head cask at Ferm without my help... so here goes.

If you haven't already heard, Fermentation Market has now been dubbed the Cider Lodge and now has some good stuff on tap and a nice bottle selection. In the future they plan to serve Belgian bottles in appropriate glassware as well.

Proof is having a Blue Point glassware giveaway on Wednesday.

Momo's new Night Owl Oatmeal Stout is on tap and pouring!

Cheers!

Sunday, February 19, 2012

New brew at Momo's!

Momo's has announced that they will have a new brew on tap - Momo's Nightowl Oatmeal Stout. However, they have to wait for the Cream Ale to kick. I just called and they still have the Cream Ale on tap but expect it to run out by the end of the day. I'll be stopping in tomorrow to give the new stout a try!

Proof has a glassware giveaway to celebrate Sweetwater's 15th Anniversary next Wednesday at 8pm. If you buy a pint of this... imperial ESB, I guess you'd call it... you keep the glass!

Cheers!

Friday, January 27, 2012

Cask Madness in Tallahassee

Like cask beer? You're in luck, because this town is going crazy.

But first, a few reminders... Fermentation Market is having their brew school this Sunday featuring porters and stouts. More information is available here. They've also opened their new tasting room, which you can see here.

Okay, so I guess that was really only one reminder. Deal with it. Let's get to the good stuff.

Keeping with Fermentation Lounge, they announced on Facebook that they got a cask of Cigar City's Humidor Dry Stout, which is going to be killer, I'm sure. The tentative tapping date is Saturday, February 4th. They usually tap them right at opening, which I believe is 4pm on Saturdays.

Proof announced a bunch of casks in their last e-mail. First of all, don't forget the killer Great Divide cask this coming Wednesday. Besides that, they have landed casks of Cigar City Smokeabaga (chipotle treated Tocobaga) as well as a kick-ass cask of Oskar Blues Double Dry-Hopped Deviant Dale's IPA, their brand new IPA. Stoked. In addition, they've announced that a Bell's cask will be present at some point but they aren't releasing what it is yet... mmmmmm.

Looks like we're going strong for the next couple of months, folks. Keep your eyes here for all the latest. Feel free to comment or e-mail me if you have more or new brew news!

Cheers!

Wednesday, January 25, 2012

Cask at Proof!

Next Wednesday (February 1st) at 8pm Proof will be tapping a sick cask that is a blend of Espresso Oak Aged Yeti and Chocolate Oak Aged Yeti. Oh boy! That sounds freakin' tasty. Sadly I will not be there at 8... but I'll figure that out in the meantime.

Sometime soon I will do an article about my trip to New Orleans to visit Avenue Pub for their rare Swedish beer event. It was awesome and I have plenty to share!

Cheers!

Thursday, January 19, 2012

Updates... FINALLY!

Ok, here we go... I've been behind, and there is plenty going on.

Let's start with Proof, as they have a couple of things coming up. Next Wednesday, January 25th, they will be having a Terrapin event where they will be giving away glassware that includes Terrapin's logo as well as Proof's logo. That's pretty sweet! I don't have dates or exact brews yet, but word is they also have a few tasty casks coming as well, so keep your eyes peeled here for those, as I'm sure you'll want to go.

Fermentation Market now has taps in the store so you can drink while you browse. I'm not 100% sure how they got the licensing to do that, but I'm no expert. My guess is they are including the store in the bar license since it's next door now... or something of that sort. In addition, they will be having their first "Fermentation Beer University" course about stouts and porters on Sunday, January 29th at 5pm, featuring Brooklyn Black Ops.

Momo's is... probably making another beer. Who knows? I'll let you know as I find out!

Cheers!

Tuesday, December 6, 2011

Proof's Brewing Equipment Arrives!

Today on Facebook, the GM posted a couple of pictures of Proof's brewing equipment being delivered!

No word on precisely when things will get going, but it should be early next year. Get excited!

Cheers!

Sunday, November 27, 2011

Upcoming Events

Well gang, the Thanksgiving holiday is over. I hope you went deep into a food coma and awoke early on Friday to knock over a toddler and grab the last giant TV on sale... time well spent, for sure!

Since the break is over, events are popping back up here and there. On Wednesday, November 30th, Proof will kill the end of the month in style with a nice Sweetwater event. They will be tapping the newest Dank Tank release - Fresh Sticky Nugs - as well as the last dank tank - Ghoulash. I have to say Ghoulash (black IPA) was pretty tasty, and I'm excited for Fresh Sticky Nugs. It's a dry-hopped double red ale. For the entire goofy story - click here. As is Proof style, there will also be a glassware giveaway.

Speaking of Fresh Sticky Nugs... how on earth does Sweetwater get away with their beer names? I'm thinking they must have an insider approving their labels. For your pleasure, here are some of their more interesting beer names:

420
Big Ol' Belgian Blue Balls
Border Hopper
The Creeper
Donkey Punch!
Dubbel Ds
Happy Ending
Hummer
Jack Ass
Motor Boat
Tripel Lindy
Wet Dream

Some of these are a bit more coded than others, so you may have to do some Googling to figure them out. I'll get you started with an old poster they apparently used when they released Happy Ending:

Anyway... Proof is also having a Dogfish Head happy hour from 5-7pm on Friday, December 2nd featuring tappings of Faithfull, Burton Baton, Immort Ale, Chicory Stout, "and a few more surprises." I'm told they may have another keg of 120 Minute, which always goes fast.

On December 7th, at 5pm when they open, Fermentation Lounge will be serving a haus "Twigs and Berries" cider. I can't remember what they put into it to make it, but proceeds that night go to benefit one of the male bartenders who had a biking accident and needs help with his medical bills... I'll let you put those pieces together... no pun intended. For you RateBeer folk, sadly we won't get to rate this one, as RateBeer does not allowed flavored ciders. Balderdash!

UPDATE: Robert of GH was kind enough to pass along the cider info to me on Facebook:

"Dec 7 (Wednesday) is the Festical for Trevor and we are serving a Twig and Berries cider. Twig and Berries is a dry cider with cranberries and cinnamon sticks added in the secondary. I cooked down 4 lbs of cranberries with cane sugar, agave syrup, and three different types of cinnamon sticks. Once the pectin was broke down in the cranberries, I chilled the mixture and added it to the cider."

He was also kind enough to pass along the next GH Haus Bier release information, which will be at 5pm on Monday, December 5th.

"Dec 5 (Monday) we are releasing Date Brown (20g), a dark English style brown ale with dates added during secondary fermentation, and Spiced Persimmon Ale (10g), an Amber ale with locally grown persimmons and a fresh ground spice mixture. We roasted the persimmons on my grill, so there is a slight bit of smokiness present."

As always, these sound unique and tasty! Because of school, I don't know for sure that I can make the Festical (hah!), but I should be able to make the Haus Bier release on the 5th if anyone wants to stop in and say hello!

Cheers!

Thursday, November 17, 2011

State of the Beer Union Address - Tallahassee

Times... they are a-changin'.

2011 has most definitely been an interesting year for the beer scene in Tallahassee. Two new breweries are open, operational, and pumping out brews. Several new breweries are on the horizon, and rumors point to even more in the future. More and more people are embracing craft beer, homebrewing, and locally made brews. Tallahassee might not be the next Portland, but I have to say - things are looking up.

I'd like to begin with a re-cap of the breweries that are operational today. The first brewery to release beers was Golden Horn Brewing Company housed inside Fermentation Lounge. The last operating brewery in Tallahassee was Buckhead, which closed in 2003... wow. No fresh beer in Tallahassee for 8 years... Needless to say, everyone was thrilled when Fermentation Lounge opened their doors that first Wednesday to serve Golden Horn beers, and I was no different.

As you may remember me posting, they got off to a bit of a rocky start. I had plenty to say about how things were going... I have to say now, though, that Golden Horn has really started stepping it up. I still hate getting served 10oz pours in wine glasses for 4-5 dollars, but the beers have been getting better and better. Just yesterday I was lucky to hit their most recent release and try a tasty chocolate oatmeal imperial stout and a chipotle ale. These were hands down two of my favorite brews that they've made, and I've had a good time over the past few months getting to know the brewing team. They seem to be good people doing the best with what they have available to them. However, I do still wish the prices weren't so high, and I just can't wrap my mind around why they would ever open a brewpub that only brews 10 and 20 gallon batches. Regardless, they were the first to open up in town, and we're all very glad they're around. Even if they just keep making 10 gallon batches of weird brews, I'll still be there every time.

Market Street Brewpub, housed inside Momo's Pizza (Market Street location - get it?), was the second brewpub in town to start serving fresh, locally made beer. They boast a 3-barrel system (at least - I think they may have a 7-barrel fermenter or tank), which means they have beers on all the time and for longer periods of time than Golden Horn. They also have a much different philosophy - putting out classic styles that are drinkable. I could barely believe my eyes (and mouth!) the first time I sat in a Tallahassee brewpub drinking a locally made IPA. Wow, now that's a feeling. I've since had every beer they've released, and I continue to bask in the glory that is sipping on a fresh pale ale while devouring a slice of pizza the size of a small aircraft.

If I had to make a complaint or two, and I do, I have to say I'm annoyed by their marketing... or should I say lack of marketing. They never say anything when they tap a new beer. So far I've gathered that it always happens on a Sunday, but the timing so far has been erratic. Every time I've learned about a beer on tap, it has been because a friend or co-worker sends me a text, or I simply call them and ask. Also, though I enjoy them thoroughly, I have yet to be blown away by one of their brews. They are classic, drinkable, and go well with pizza, but I'm a beer nerd. I want them to put out an IPA that is dripping with so much hop character I sink away into a blissful hop coma until drool froths from my mouth and someone has to slap me back into reality. Until then, though, I will remain happy to go every couple of Sundays to enjoy a fresh, classic brew with 10,000 calories of pizza.

"I wanna know who's gonna pay for this - I spilt beer all over it when that car smashed into me."

So what does the future hold for Tallahassee beer?

Well... a lot of things, I hope. We know for sure that Proof is going to be opening a brewery downstairs, probably early next year, which will be awesome. Other than that... we mainly have rumors. Mike's Stone Baked Pizza was supposedly going to start brewing, but it's taken longer than expected, and my sources tell me it's probably not going to happen. There are also rumors of a couple of other homebrewers in town joining forces with local business owners to open brewpubs in or around the Midtown area, but nothing is 100% yet, of course.

Other than that, there are also rumors flying that Pensacola Bay will be either starting another location in Tallahassee or possibly moving here completely. I, for one, would be completely happy without them. Every single beer I've had by them has been awful, and though I don't have personal experience, many sources tell me the brewers are... shall we say... giant d-bags. I'd be completely okay with them not moving into town, though I hate to turn away fresh local beer. If you've ever had their brews or talked to them - you know what I'm talking about.

"But we have never measured progress by these yardsticks alone. We measure progress by the success of our people. By the jobs they can find and the quality of life those jobs offer. By the prospects of a small business owner who dreams of turning a good idea into a thriving enterprise. By the opportunities for a better life that we pass on to our children.

That's the project the American people want us to work on. Together."

Cheers!

Sunday, November 13, 2011

This week!

Proof will be having a Hoegaarden glassware giveaway on Wednesday, 11/16 at 8pm. Oddly enough this is one glass that I don't have, so I might just come out for this one.

UPDATE: Proof will also be having a Southern Tier glassware giveaway on Friday.

I have confirmed that there will be a Golden Horn release this Wednesday, 11/16/11 at Fermentation Lounge when they open at 5pm. They will be releasing a Chocolate Oatmeal Stout (YUM) and a Chipotle Ale (we'll see...). I will definitely be there at some point!

Cheers!

Friday, November 11, 2011

Utopias at Fermentation Lounge

This Saturday (11/12) at 4pm Fermentation Lounge will be opening one bottle of Sam Adams Utopias. It will be $17 for a one ounce pour. If you haven't had this brew before, I strongly advise you give it a shot. I think Proof also has some of last year's release left which you can still buy there as well, if you're looking for a comparison.

Cheers!

Tuesday, October 25, 2011

Huge News from Proof

In a recent e-mail, Proof dropped a couple of big bombs on the beer community, but let's get a few smaller updates over with first.

UPDATE: A co-worker told me Momo's threw a new beer on tap, and a call verifies so. It's a light, golden honey ale and the girl on the phone told me it's called "Honey Bear Ale." Cute. Now start telling us when you PUT YOUR BEERS ON TAP!

Fermentation Lounge is having the next haus bier release with Golden Horn Brewing Company this Wednesday, the 26th at 5pm. They are releasing a Spiced Pumpkin Beer and a Pale Peach Ale (peach pale ale). Normally I'd post the descriptions, but we have more important news to get to (no offense, Ferm dudes). Instead, check out their blog.

Proof is celebrating their 3rd birthday that same Wednesday with a Sweetwater event at 8pm. They will be tapping the new Dank Tank - Ghoulash, an imperial black IPA. There will also be a glassware giveaway as always.

The biggest news, however, comes in Proof's latest subscription email:

"We are in the process of expanding by adding:
A new bar and bar area!
A Biergarten!
22 more taps for a total of 50!
Dedicated beer engines for Cask Ale!
A BREWERY - with full scale brewing operations commencing soon!"

HOLY SHIT!

Let's read that again. 22 more taps? 50 total taps? Casks?! A BREWERY?!

Obviously, I knew about this a long time ago, but I have been keeping my mouth shut until the news was officially announced. Since that information is a bit scant, allow me to fill in a bit. Proof is currently in the process of turning their basement into another bar. This bar will have 22 more taps (making the total 50 with the current 28 upstairs), bottles, and liquor, but no macros (sorry, brosefs). Additionally, I believe some new bartenders and beer loving bartenders will be working down there (ie: myself, hopefully). So hopefully within the next couple of months (I'm not sure of the open dates), you will be able to come enjoy a beer served by yours truly! Additionally, you could take that beer outside and enjoy it in the biergarten. Crazy!

A BREWERY?!

Yep. I'm not sure exactly when this will be implemented, but I'm pretty excited. Proof has some good people in mind to help out with this, and again, I'm hoping one of them is yours truly. Who knows, someday you may be able to come to Proof and enjoy a beer served by me that I helped make! Yikes!

Well all of this is definitely good news, and I'm certainly excited!

Cheers!

Tuesday, October 18, 2011

Stone Event at Proof

Finally some beer events are happening in Tallahassee! We've been in a bit of a slump...

Momo's tapped their new IPA on Sunday, eventually dubbing it "Sunburst IPA." It's not bad, but it's nothing special. I was hoping for a bigger hop kick, but I'm sure it goes down easy for the masses... which is good for their business, I'm sure. You can see my rating, and a few others, here.

Proof announced their next big event, which is centered around Stone Brewing Company. There aren't a ton of details, but they're promising two casks, 2011 Double Bastard, and a glassware giveaway. I think that may be one random Wednesday that I don't have orchestra rehearsal, so depending on what the casks are, you may just see me there!

Cheers!

Sunday, October 16, 2011

Momo's IPA

Word of mouth tells me that Market Street's (Momo's) IPA was tapped today. The words came from the mouth of an employee of the Tennessee Street location that supposedly talked to the owner. Their website doesn't say anything about it, but what else is new. I just made a quick call and verified that the brew is in fact on tap.

I have to say it again... why are they being so weird and secretive about this? The guy that told me the above information told me the owner plans to always tap these on Sundays, probably about 2 weeks apart depending on the beer that is made. I have no idea why they don't tell anyone or announce it!

In other news, Proof is having a Blue Point glassware giveaway on Wednesday, October 19th at 8pm. I'm told the pint glasses are blue, which is pretty cool. Also of interest to the tickers is that they will be tapping Blue Point's Oatmeal Stout, which hasn't been in this town before to my knowledge. Woot.

UPDATE: Ferm's beer releases are a week behind from their original schedule, so the next two will come out on Wednesday the 26th. I may have been harsh at first, but they've definitely stepped it up as of late. Up next is a spiced pumpkin beer and a peach pale ale. Not super excited about either (I'm definitely over pumpkin beers, and I don't like peaches) but I'll be there nonetheless!

Cheers!

Thursday, September 22, 2011

My Adventures in Homebrewing

Ah, another day, another boring class. That means it's time for a blog entry. Contenance Angloise? Eh, I'll take a beer.

Before we get started, a bit for the locals.

-Don't forget the weekly tasting at New Leaf on Saturday
-Fermentation's original release schedule says they're releasing a new Golden Horn beer on October 1st, but they haven't said anything else about it as of yet
-Momo's didn't release any beer this weekend, and myself and all sources were basically told, "I don't know. A couple/few weeks."

Now, let's talk homebrewing.

I've thought about writing about my adventures in homebrewing for awhile now, but I don't really know what to say... and I still really don't, so I'll ramble a bit and hopefully figure something out.

I suppose I should mention how I got started... that part's easy - my older brother, Calvin (pictured). He is completely responsible for beginning my interest in beer in general, let alone homebrewing. He's been doing it for years, and when I once asked him why people drink beer (I used to hate beer, but I just didn't know what was out there), he said something to me along the lines of, "It's not that you don't like beer - it's that you haven't had the right beer." The rest is history.

Before I got started, and I'm not 100% sure on these facts, I'm sure I brewed with my brother a bit, and possibly a few other people, and then started getting into commercial beer. My wife (girlfriend at the time) actually made the leap into homebrewing for me (a trend we'll see again later) by getting me a Mr. Beer kit for Christmas one year. After making their horrible first recipe, I immediately sought my brother's advice and started making my own recipes with his help. Unlike the Mr. Beer kits suggest, I started boiling, adding specialty grains, adding extra hops, using real adjuncts (fruit, etc.) instead of extracts, pitching liquid yeast, and so on.

Eventually I grew out of the kit and my roommate and I at UNI got a bunch of equipment and went to town, brewing quite a bit. I jumped into full 5-gallon extract brewing, bought a bigger pot, and started experimenting. My first full 5-gallon batch was a coffee Russian imperial stout, part of which I set aside and aged on Jack Daniels-soaked toasted oak chips. Go big or go home, I guess. This started to be my trend... I never really brewed anything normal, and my roommate at the time didn't help that fact. I started brewing fruit beers, coconut porters, and we both brewed a ton of weird ciders - many of which turned out... less than awesome. We even brewed a blueberry mead in honor of a famous visiting euphonium player. My roommate found a clone recipe for one of his favorite witbiers and we sent it to Calvin's hometown competition - the Drunk Monk Challenge - and didn't tell him. Him and his wife were both surprised when our names got called for a 3rd place ribbon in that category. To this day it's the only competition I've ever entered, for no specific reason, honestly. I also got involved with a homebrew club in town, CRAZE, and had a good time getting to know some of those guys, though at the time I was not nearly as experienced as they were.

For awhile, this kept going. I brewed a lot of extract 5-gallon batches over the next couple of years, even a coconut porter and a raspberry wheat for table favors at my wedding. I brewed with lots of different people as well - relatives, friends, fellow local homebrewers, etc. As always happens with homebrewers, I eventually felt the need for more control over my recipes and wanted to go all grain... but never wanted to purchase the equipment. My wife again made the leap for me by purchasing me an all grain ingredient kit for my birthday this summer... so I had to get the equipment right? Several hundred dollars later and I was happily pumping out my first all grain batch - an extremely hoppy IPA. I currently have a cooler type 3-tier system complete with a 10-gallon hot liquor tank, 10-gallon mash tun with a false bottom, and my old 8 gallon mega pot. I've since made two batches and already have several ideas for my next batches - with thanks to my wife, friends, and others.

The setup

The first IPA I made (pictured) turned out awesome. I would venture to say it is one of the best, if not the best, beer I have made to date. When I first tasted it I posted on Facebook something about how it tasted like pine dipped in caramelized grapefruit, or something like that. The hop character is very tasty, and I'm pretty proud of the beer. So far the people I've shared it with seem to enjoy it as well, but who knows. After that I wanted to try my hands at a more sessionable beer, and I took inspiration from a hoppy wheat beer of my brother's I had tasted recently. I took his recipe, altered it a bit, and produced what is a light, but tasty and slightly hoppy, wheat beer that is just under 5% and goes down like heaven on a hot day. Coupled with its sweet, hoppy aroma from loads of Centennial dry-hopping (pictured below), it's pretty dang good. Honestly, both of these brews had an ulterior motive for their production, but I won't get into that now. So far those are the only 2 all grain batches I've made, but as soon as I get a free day from work and school, more will be coming.

Dry-hopping the wheat

So what's next? Well, there is a coconut porter recipe I've made several times (though never all-grain), and I have a pretty awesome idea for it... imperial coconut porter! On top of that, I found out recently that I can get Palm Ridge Reserve Whiskey barrels through a distributor where I work... whiskey barrel aged imperial coconut porter! Yes, you read that right. If I can pull that off... this beer could be awesome. What's great about Palm Ridge Reserve is that it's local, high-quality, and the barrels are 5-gallons! It's like they're begging homebrewers to use them! Will do.

Palm Ridge barrels

Well, that's all for now, folks. Feel free to comment on here or email me with questions or anything you may have to say! This weekend I will be attending the Barrel-aged Hunahpu's release at Cigar City Brewing in Tampa, so you can expect a post about that next week.

Cheers!

Sunday, September 4, 2011

SUNDAY SUNDAY SUNDAY! RB VS BA!

It's about time for another personal article, but first, a local update.

Proof announced that on Wednesday, September 21st they will be having an event with a Gordon Biersch Uber Barrel. It's hard to find very much information about exactly what that is, but apparently it's a big wooden keg that is gravity served. I can't find any information as of yet if the barrel is actually wooden or just a keg/cask inside of a wooden barrel, which would be my guess.

The beer people that I've told about this event always respond with something like "Does it have to be Gordon Biersch beer?" Sadly, yes it does, but I think it's still pretty cool. I have rehearsal on Wednesday nights and probably won't be able to attend any more of Proof's events, sadly, so I won't be seeing you there for this one. The first 30 people get to keep their Uberbier mugs, by the way.

Now let's get on with the topic at hand. I promise it to be long, dry, and quite boring.

As I've mentioned many times on this blog, I less-than-three ratebeer.com quite a bit. Quite a bit. It's an awesome site. Whenever I mention this fact, I inevitably get asked this type of question: "Well, what about Beer Advocate?" or "Why not Beer Advocate?"

Well, the answer isn't that simple, I suppose, but I have my reasons. One reason is that several years back, ratebeer was the site I was told about... so I joined. In my younger days, I simply heard about ratebeer first and stuck with it. Where I'm from in IL/IA, most people used and talked about ratebeer (RB). It wasn't until I moved to Tallahassee that I was struck by the Beer Advocate (BA) phenomenon so hard.

Don't get me wrong, I don't have a problem with BA. I still use it to look at ratings occasionally, browse the forums, look up places, look at beer style information, and more. I used to use the trade forums as well, but I can't anymore (more on that later). I appreciate what the site does, and I don't want to bring down anybody that is supporting craft beer, but once again, look at the title of this blog. It's time to finally flesh out why I don't really like BA. Most likely, I will soon be banned from the site (yes, they do that). I'll break it down into three parts: what I hate about BA, what I love about RB, and a de-bunking of the "positives" of BA.


First, there are some technical aspects of BA that I can't stand. The first and foremost is that the site is TOO DAMN SLOW. Doing one beer search will prove this point, and many others that are related. I just did a search for "Russian River Pliny the Elder" on both sites. On RB the result list was... instant. I couldn't count. On BA, I waited a solid 3-5 seconds for it to come up. Now this may not always happen, but in my experience, the site is just too slow.

Speaking of searching for beers, BA's search function is awful. RB allows you to search partial words, which means it is waayyyyy easier to find beers that are hard to spell, foreign, or whatever. I just did a search on both sites for "Russ Plin." On RB, the first beer in the results is Russian River Pliny the Elder. On BA, I LITERALLY waited 10 seconds for the results list to come up, and there was nothing. Unge.

I also just hate BA's layout. It's so difficult to find anything in all their little sidebars and boxes. Granted I don't use the site as much as RB, but I still have a hard time finding what I'm looking for when I try to browse the forums. In fact, I've given up and bookmarked the forums that I ever want to read.

Now let's move on to some less technical computer-y aspects. Going back to my Pliny search brings up one of the most annoying and most talked-about cons of BA. Their database just isn't very well maintained, and the results lists are often confusing and mislabeled. One of the most commonly noted problems is shown with the Pliny search. On RB, the results list clearly says "Russian River Pliny the Elder," where as BA simply says "Pliny the Elder" and Russian River is listed below the beer. I know what you're thinking... "So what?" Well it matters for a couple of reasons. For one, I'll try a search for "Blackout Stout," because I happen to know several breweries have a beer by that name. On RB, the list comes up very clean with the brewer listed first. It's easy to scan alphabetically and find what specific beer I want. On BA, it comes up in a giant clusterfuck of beer names, breweries, and retired beers that are marked in front of the name, making it even worse. Jeebus. I can hardly even make sense of the list.

This search coincidentally brings up another point about their database and beer lists. Sometimes the brewery IS listed in front of the beer name... why can't they pick one? In this case, Great Lakes Blackout Stout is listed like that, whereas Indian Wells Blackout Stout isn't. Speaking of, the Indian Wells beer is listed as retired, despite the fact that I had the beer just a couple of nights ago. WTF?!

For some reason, many of these complaints seem interrelated. A huge problem with the site is that there apparently aren't enough admins (people with the power to change and maintain items on the site) to monitor these problems. Forum posts often explode with 800 instant replies of complete nonsense (okay, RB is bad about this too, but admins clean it up), the beer database is confusing, beers aren't listed in a consistent manner, and so much more. There simply needs to be more admins or SOMEONE taking care of these things, as there's no way the "Bros" can keep up with such things.

Speaking of the Bros, I don't give a flying fuck what they have to say about a beer. This is a ridiculous feature. If I want to see their ratings, I'll click their username. /end angry rant.

Keeping it related, I also hate their rating system. A letter grade for a beer means absolutely nothing to me. Oh it got a C+? What's wrong, did it not study very hard for its Beer-Getting-Made degree at Beer State University? Did it have potential and just not apply itself? Does an A+ beer have book smarts but no common sense? I mean where does it end?!


One of the most annoying and most talked-about complaints is that you have to join BA to look at anything. You can get around this by Googling beers, but otherwise you have to join to look at just about anything on the site outside of the front page, which is very frustrating if you work at a liquor store or bar and want to look something up for someone. To top it off, once you join, you still have to deal with ads. The same is true for RB, but you can pay to be a premium member (more later) and it all goes away.

To make it worse, BA has these "Beer Karma" points. For the longest time they meant absolutely nothing beyond a false sense of satisfaction when you contributed to the site. Recently they changed the rules so that you have to have a certain amount of karma points to post in the trading forums. Since I don't rate or post on the site very often, I don't have enough points and thus can no longer use this part of the site. To make it worse, nobody has any idea how the karma points work, and the Bros seem to award people randomly.


Okay, enough about BA, let's move on and be positive for a bit. Most of what I love about RB is summed up on their stats page handily for me.

One of the best things about RB is the user base. RB has more users, more ratings, and more international users by far. This means that each beer has more input and a more varied input, giving it a more rounded score (in percentile format - not some letter grade). The top 13 raters (by count) on RB are not American. Of the top 100 raters (by count), only 33 are from America - almost exactly a third. I, for one, don't care what every tom-dick-and-todd in the Northeastern US thinks about Kate the Great. I care what the rest of America and the rest of the world thinks.

Another awesome positive of RB is the polar opposite of BA - the site has plenty of admins and is extremely well maintained. They hands down have the most comprehensive beer database in the world, everything is listed consistently, and admins watch carefully what place and beer ratings go up, what new beers get entered, etc. to make sure everything stays in as tip-top shape as possible. I was once at a bar in IL that told me Two Brothers brewed a hefeweizen for them. I entered the beer, rated it, and got a message from an admin asking if it really was a new beer. I told him I wasn't sure as I was going on what the bartender told me. The admin emailed the Two Brothers brewer and asked if it was in fact a new beer. Turns out it wasn't and the bar was wrong. These are the things I love about RB. That beer was left as an "alias" in the database, and now any RB person that visits that bar will know it's the same beer when they look it up. That's dedication, folks.

The rest of what I love about RB was pretty much summed up when I talked about BA, so I won't go over their search functions and all of that again. I do want to give a plug for them, though. If you join RB, I highly suggest you pay to become a premium member. The people that run the website do it for free outside of their normal jobs, and they have to pay for all that server space somehow. The premium membership only costs $13 a year... and I think you can afford $1.08 a month. Going premium also gets rid of ads, allows you to access other forums, and a few other cool stat-related perks. If you want to help them out more, you can also donate.

Alright, enough sunshine and smiles. There are a few people I know that always have some sort of argument for BA, and it's time for me to clear this up as well. Let's debunk the BS that comes with BA.

One of the most frequent arguments I hear is that BA has a better database of places and that the ratings are better. Though it's true that RB members tend to take on a "ticking" philosophy, even for places, I just don't think this argument is true. To make it real for us Tally homies, let's use Tallahassee as our example.

Before I debunk this myth, let's talk about the place area of both sites. First of all, didn't it used to be called "Barfly" or something like that on BA? Man that was annoying. I'm glad they changed it. BA lists every city in Florida alphabetically, which is pretty annoying. RB groups the cities into metropolitan areas but still lists every city. It has a much better look/feel and is way easier to navigate.

Ehem, anyway, let's take a look at Tallahassee on both sites. BA lists 23 locations and RB lists 20. However, several of the places listed on BA don't belong on a craft beer site: 4th Quarter, Inn Between (I don't even know what that is), Mike's Beer Barn, Mockingbird Cafe, Paddy's Campus Beach Bar, and the Engine Room to name a few. In fact, there are no worthwhile places listed on BA that aren't also listed on RB. Also, RB has a few that are blatantly missing from BA - Earth Fare, ABC, and Publix to name a few.

Let's look at the ratings. The top rated place on RB for Tallahassee is Proof, so we'll start there. RB has 19 ratings of Proof with the most recent being from September 2nd, 2011. BA has 6 ratings of Proof with the last rating being from June 12th, 2011.

Now this is one simple example among a literal world of entries, but we are in Tallahassee, and it just so happens to prove my point. One could argue that the "place" section is largely based on user input, so it's not really BA's fault, but regardless, don't go telling me about how awesome the place section is on BA. If they had more active users and more people that cared to rate the places then it wouldn't be a problem.

Now for the big cat, the big gun, the trying, the annoying, the most often cited bullshit, piece-of-crap argument I always hear about BA.

"But the ratings people enter are so much better."

Throw in any of the following - RB is all tickers; I like long, thorough ratings; they don't rate as many macros - or whatever, and you're officially a loser BA fanboy grasping for arguments in your favor. Climb out of your mom's basement and come drink with us.

Now this is a touchy subject. I definitely have nothing against big, long, fancy beer ratings. However, using that as an argument is complete BS for a few reasons. For one, almost anyone that cites this argument references a certain couple of raters that are known for having a lot of reviews on BA. Well guess what, there are people on RB who rate just as thoroughly, and often much more down to earth than the famous BA people. It just so happens that people don't see these RB raters as much because they haven't rated as many beers. When you look at RB's top users, you see a ton of foreign users (see above) who have rated 20,000+ beers in just a few sentences. You can't use that as a basis to slam all of RB. Personally I have a mix of quick, concise ratings and long, thorough ones.

The other issue I have with this argument is that there is really only so much you can say. I don't really care if a user describes the beer as smelling like "fresh picked Tahitian vanilla sliced by a Samurai sword and then heated slowly over pickled cherry wood with one drop of unicorn blood and a scale from the Loch Ness Monster." Guess what - it still just smells like vanilla.

Since this entry is getting very long, let's keep it going. I'm going to break down one of the ratings from one of these famous users by paragraph and tell you what they're really saying. Do keep in mind I have nothing against this person or his ratings. Here goes.

Russian River Pliny the Elder (I have no idea why I chose this for all of my examples, but I'll stick with it)

BA user:
Sun-fired ochre with lemon drop edges. The alabaster crown is a thing of beauty. It's firmly creamy (and eventually vanilla milkshake melty) and is a lace generator of the highest order. The upper third of the glass is almost completely coated with thick, frosting-like lace. It'd be great to see some hop flecks swimming about, but for a 'clean' DIPA look, it's hard to beat.

Translation:
Appearance - orange. Thick tan head. Great lacing.


BA user:
I had little doubt that the nose would be dripping with hop esters and I'm happy to report that it is. In terms of absolute resinous pungency, it might take a backseat to the Younger, but it's still one of my all-time favorites. It's hard to go wrong with Vinnie at the helm and with a hop bill that consists of some of the best hops in the world: Simcoe, Centennial, Columbus, Chinook and Warrior. Just typing the list gives me goose bumps and makes my mouth water.


Translation:
Aroma - hoppy, resinous. Self-indulged reference to the brewer and another beer (on another note - the above is a terrible aroma description - why do people like this guy so much?)


BA user:
For some reason (reputation perhaps) I didn't expect to like the Elder as much as I liked the Younger. Not that it's even possible, since I consider the latter to be one of the top handful of DIPAs in all the world; and therefore one of the top handful of beers in all the world. I have to say, though, that it's close. This is an outstanding effort that hits all the right notes in that 'ideal DIPA symphony' that I listen for each time I crack open a bottle and take a drink.


Translation:
Completely useless BS


BA user:
If anything, the malt:hop balance favors hops more in this beer than it does in the Younger. Since the brewery calls that beer a Triple IPA (I believe it!) that utilizes three times as many hops as their standard IPA, it has to be a relative lack of malt. I'm not one to complain about a beer's hoppiness, but keep in mind that the Elder is more raw and more smack-you-silly bitter than the glorious, nectar-like, hop explosive smoothness of the Younger.


Translation:
Flavor - more BS about Younger. Bitter.


BA user:
In the right hands, a hop bill as incredible as the one listed above can't help but result in a mind blowingly delicious beer. And that is exactly what has made the journey from Santa Rosa to my mouth. Brilliant, palate-shattering, hopsticky white grapefruit, pineapple and lemon zest fill my mouth and ravage my tongue... and I couldn't be happier. Who cares if the Elder doesn't have the well-mannered elegance of the Younger? True hopheads will rejoice in its 'no holds barred' alpha acidity, much as I'm doing now.


Translation:
Flavor - grapefruit, pineapple, lemon. More BS about Younger. (Oh finally, we get some actual flavor indicators!)


BA user:
I've been so blown away by the flavor that I haven't yet given a thought to the mouthfeel. No matter, I still have a third of a bottle left. I'd better be quick about it because the 8.0% ABV is beginning to catch up with me in a big hurry. The mouthfeel, while less full, syrupy and sticky than the Younger, is still outstanding. Again, I have to thank "name removed" for an amazing re-bottling effort that is nothing less than perfect.


Translation:
Mouthfeel - thick. Gettin' drunk. More BS about Younger.


BA user:
Pliny the Elder is an equally hoppy, slightly more bitter, lower in alcohol, lighter bodied (but still full-bodied) version of Pliny the Younger. Both are exceptional beers and both deserve every accolade that is bestowed upon them. More hop alchemy from the ridiculously talented Mr. Cilurzo. Long may he brew!


Translation:
Direct comparisons to Younger, a beer which almost none of you have had, and you'll probably never have.


/end translation

And there we have it, folks. My mostly full listing of reasons for why I don't really care for BA, etc. From now on, if you ask me, I'm just going to take your beer away from you or direct you to my blog.

What do you think? Feel free to leave comments!

Cheers!