tag:blogger.com,1999:blog-10691910.post5027321418085450100..comments2024-01-26T03:21:23.696-05:00Comments on The Potable Curmudgeon: Wednesday Weekly: As they say, think globally and drink locally.The New Albanianhttp://www.blogger.com/profile/10757531658514051905noreply@blogger.comBlogger5125tag:blogger.com,1999:blog-10691910.post-54484650957001690242010-10-22T14:44:59.811-04:002010-10-22T14:44:59.811-04:00Distribution arrangements was the "obvious go...Distribution arrangements was the "obvious good reasons" I assumed #2 was lagging - good to have that verified. The Ohio River also causes some differing definitions of local, as I (living on the south side of the river) dont consider Indy or Bloomington to be local.<br /><br />I almost added a 5th ring for "state", but then they wouldnt have been concentric, as all (most!) of the locals arent in Indiana.Robhttps://www.blogger.com/profile/07290967499580060041noreply@blogger.comtag:blogger.com,1999:blog-10691910.post-54138186586436949062010-10-21T17:27:45.402-04:002010-10-21T17:27:45.402-04:00Rob, you are absolutely right. Earlier this year, ...Rob, you are absolutely right. Earlier this year, I designated one of the taps as rotating Kentuckiana. The problem we've found is the Ohio River: Only BBC production beers are consistently available through legal wholesaler channels. Browning's is not currently legal in Indiana. For BBC St Matthews and Cumberland, we must plan ahead for routing through proper channels. Because it's a hassle, and because we've been busy, it has not been getting done ... but I'm working on it.<br /><br />Your concentric ring analogy is exactly the way I'm thinking, too.The New Albanianhttps://www.blogger.com/profile/10757531658514051905noreply@blogger.comtag:blogger.com,1999:blog-10691910.post-17308658833887295712010-10-21T17:17:55.285-04:002010-10-21T17:17:55.285-04:00I see for a place like Rich O's, there being 4...I see for a place like Rich O's, there being 4 concentric rings of craft beer, of which 3 are well represented. The 4 rings would be:<br /><br />1. In house<br />2. Local<br />3. USA<br />4. World<br /><br />Not sure what the exact ratio between the 4 should be, but #2 seems to be lagging the others - there are some obvious good reasons for this, but it would be nice to see more BBC/Cumberland/Brownings/(the next 40 local breweries) on tap.Robhttps://www.blogger.com/profile/07290967499580060041noreply@blogger.comtag:blogger.com,1999:blog-10691910.post-12570543831424319342010-10-21T10:16:18.886-04:002010-10-21T10:16:18.886-04:00good read as always, good to know some of the stor...good read as always, good to know some of the story. Since becoming a craft/micro/whatever you want to call it, I have become fascinated with the processes, especially around here in Louisville. While sitting at a desk in academia, I often dream what it would be like brewing instead of teaching. Thanks for the post!Van 1- Hallhttps://www.blogger.com/profile/00562225395608916116noreply@blogger.comtag:blogger.com,1999:blog-10691910.post-16510089790770728472010-10-20T11:32:39.351-04:002010-10-20T11:32:39.351-04:00True Story:
I also formulated and brewed the origi...True Story:<br />I also formulated and brewed the original Charlie's batches. The formula was based on the original SNPA which was given to me by Steve Harrison of Sierra Nevada via beer board on AOL (2400 baud baby!). I cultured the yeast from a small sample given to me by Sonny Neurath which he had grown from a bottle of SNPA smuggled into Louisville from Colorado. The beer wasn't bad until the servers started dipping unsanitized cups into the "fermenter".Anonymousnoreply@blogger.com