Tuesday, May 12, 2009
I Am a Craft Brewer
"I Am A Craft Brewer" is a collaborative video representing the camaraderie, character and integrity of the American Craft Brewing movement. Created by Greg Koch, CEO of the Stone Brewing Co. and Chris & Jared of Redtail Media...and more than 35 amazing craft brewers from all over the country. The video was shown to a packed audience of 1700 craft brewers and industry members at the 2009 Craft Brewers Conference as an introduction to Greg's Keynote Speech entitled "Be Remarkable: Collaboration Ethics Camaraderie Passion."
My Life Out of Focus
By John Campbell
I recently bought a fancy new Nikon that I obviously don't know how to use. I was going to publish photos of the brewery installation last night, but immediately noticed a blur in my vision and - without Hoptimus - knew it must be a case of bad photography.
After some inner debate, I've decided to publish them anyway. Pretend you've had a pint or two of Hoptimus and you won't notice a thing.
I recently bought a fancy new Nikon that I obviously don't know how to use. I was going to publish photos of the brewery installation last night, but immediately noticed a blur in my vision and - without Hoptimus - knew it must be a case of bad photography.
After some inner debate, I've decided to publish them anyway. Pretend you've had a pint or two of Hoptimus and you won't notice a thing.
Brewer Jesse Williams
the urban cyclist arrives
Brewer David Pierce behind the wheel
Lloyd directing traffic
One truck unloaded, one to go.
the Donut Man can
Left to right: Gregg Rochman, Jared Williamson, Jesse Williams, and Artist-In-Residence Anthony Beard
Don't look so mad, I'm not the one eyeing your donut!
one tank to go
the brewers riding the last one home
the coach enjoys a cigar from the sidelines
what has two thumbs and loves brewing?
These machines kill fascists.
Dave explains how to get it up.
Nate showed up for the heavy lifting.
a job well done, more to come...
Colleen gave me a crash course in photography this morning. She adjusted my settings and showed me the wonderful world of Auto Focus.If future photos appear out of focus it will be because of Hoptimus.
Monday, May 11, 2009
New blood during the brewery installation.
This is John Campbell filling in for Roger Baylor while he is away. David Pierce and I will be uploading photographs of the brewery installation. Stay Tuned.
Sunday, May 10, 2009
Madison's Ohio River Valley Folk Festival veers off course, will pander to swill in 2009.
For the past three years, New Albanian Brewing Company and Upland Brewing Company have happily vended craft beer at the Ohio River Valley Folk Festival along the Ohio River in Madison, Indiana, and I have enjoyed touting the fest as an example of something positive in a world inundated by cookie cutters.
It has been a rare experience, indeed, because there aren’t many such musical events organized under a principle, one expressed at the ORVFF website.
In keeping with the Ohio River Valley's artisan tradition, we proudly offer hand-crafted Beer and Wine from the people who make it. Like the folks who select their wood for a fine musical instrument, these small-production, high-quality vintners and brewers are engaged in the entire process, from the selection of the grain and fruit, to pouring your glass! They are fine examples of regional brewing and winemaking. We're sure you'll agree. Cheers!
The festival takes place next week, on May 15 and 16, and last week we learned that North Vernon Beverage Company has been invited by the organizing committee to sell draft Bud, Bud Light, and a small assortment of other international, mass-market bottled lagers (Corona, Michelob Ultra).
Apparently the decision was made just two weeks ago. The website text quoted above and other information on the Internet remain unchanged.
Upland was notified of the change. NABC was not, and the appropriate apologies have been issued, which I appreciate. Upland asked that no A-B mockrobrews (Shock Top, et al) be brought, and North Vernon agreed. What North Vernon didn’t tell Upland, and what wasn’t known until NABC called North Vernon, was that the wholesaler was planning on permitting Upland and NABC only one tap each, meaning that the festival that bills itself as being about “artisan” traditions would be taking place with two craft beers on tap instead of eight, which was the case last year.
We lobbied our friends at North Vernon (rest assured, they’re far too unambitious to be the “bad” guys in this story) to sell from cold plates, and we expect to be doing so next weekend.
We’ll be bringing non-golden beers so as to offer an alternative, including a special IPA brewed just for the event.
We’ll remember that last year, both NABC and Upland brought pilsners, because we’d been listening to what the consumers had to say, and we planned accordingly.
We’ll be there because we keep our word, remain true to our principles, and wouldn’t let down those who expect us … those who get it.
But know this: I can no longer in good conscience endorse the Ohio River Valley Folk Festival. The committee has made me look bad, and doesn’t seem to get the connection. For me, the banner that appears on the front of the web site unfortunately says it all:
Music, Art, Story Telling, & Food that celebrate our roots and traditions.
Note the absence of the word beer. What would Woody Guthrie say?
Now it’s just another festival, just like all the rest, with integrity reduced to the lowest denominator capable, and all because a very small number of people out there can’t see the relationship between the music they prefer and the liquid in the cup they hold. That’s ridiculous, pandering to indulge it, and if not form my determination to actually keep the promises NABC makes, I'd have no part of it.
For more, go here and read the correspondence between the committee chairman and me.
That's all I have to say. The sadness has nothing to do with money. It has to do with principle. Perhaps someone in Madison eventually can be convinced to grasp it.
It has been a rare experience, indeed, because there aren’t many such musical events organized under a principle, one expressed at the ORVFF website.
In keeping with the Ohio River Valley's artisan tradition, we proudly offer hand-crafted Beer and Wine from the people who make it. Like the folks who select their wood for a fine musical instrument, these small-production, high-quality vintners and brewers are engaged in the entire process, from the selection of the grain and fruit, to pouring your glass! They are fine examples of regional brewing and winemaking. We're sure you'll agree. Cheers!
The festival takes place next week, on May 15 and 16, and last week we learned that North Vernon Beverage Company has been invited by the organizing committee to sell draft Bud, Bud Light, and a small assortment of other international, mass-market bottled lagers (Corona, Michelob Ultra).
Apparently the decision was made just two weeks ago. The website text quoted above and other information on the Internet remain unchanged.
Upland was notified of the change. NABC was not, and the appropriate apologies have been issued, which I appreciate. Upland asked that no A-B mockrobrews (Shock Top, et al) be brought, and North Vernon agreed. What North Vernon didn’t tell Upland, and what wasn’t known until NABC called North Vernon, was that the wholesaler was planning on permitting Upland and NABC only one tap each, meaning that the festival that bills itself as being about “artisan” traditions would be taking place with two craft beers on tap instead of eight, which was the case last year.
We lobbied our friends at North Vernon (rest assured, they’re far too unambitious to be the “bad” guys in this story) to sell from cold plates, and we expect to be doing so next weekend.
We’ll be bringing non-golden beers so as to offer an alternative, including a special IPA brewed just for the event.
We’ll remember that last year, both NABC and Upland brought pilsners, because we’d been listening to what the consumers had to say, and we planned accordingly.
We’ll be there because we keep our word, remain true to our principles, and wouldn’t let down those who expect us … those who get it.
But know this: I can no longer in good conscience endorse the Ohio River Valley Folk Festival. The committee has made me look bad, and doesn’t seem to get the connection. For me, the banner that appears on the front of the web site unfortunately says it all:
Music, Art, Story Telling, & Food that celebrate our roots and traditions.
Note the absence of the word beer. What would Woody Guthrie say?
Now it’s just another festival, just like all the rest, with integrity reduced to the lowest denominator capable, and all because a very small number of people out there can’t see the relationship between the music they prefer and the liquid in the cup they hold. That’s ridiculous, pandering to indulge it, and if not form my determination to actually keep the promises NABC makes, I'd have no part of it.
For more, go here and read the correspondence between the committee chairman and me.
That's all I have to say. The sadness has nothing to do with money. It has to do with principle. Perhaps someone in Madison eventually can be convinced to grasp it.
Saturday, May 09, 2009
The climbdown: Correspondence between the Curmudgeon and the Ohio River Valley Folk Festival, as the latter prepares to welcome megaswill.
When I learned about the Ohio River Valley Folk Festival’s climbdown in permitting megaswill to contradict the stated aim of “artisan” traditions and, by tragic extension, push craft beer vending at the fest to a decidedly lower tier, I wrote to the Madison, Indiana tourist office, which forwarded my comments (somewhat condescendingly, I might add) to the committee chairman, who's a good man apparently beset by powers in the local apparatus that are too great to resist, i.e., someone of importance had to have Bud Light, and conceptual integrity be damned as a result.
Following are the texts of our exchange last week. I believe readers will find it instructive.
For context, go here: Madison's Ohio River Valley Folk Festival veers off course, will pander to swill in 2009.
----
Greetings
I’m Roger A. Baylor, owner of the New Albanian Brewing Company.
I noticed two significant things about the website for the 2009 Ohio River Valley Folk Festival.
One was this description of principle from past years, unchanged this year:
“In keeping with the Ohio River Valley's artisan tradition, we proudly offer hand-crafted Beer and Wine from the people who make it. Like the folks who select their wood for a fine musical instrument, these small-production, high-quality vintners and brewers are engaged in the entire process, from the selection of the grain and fruit, to pouring your glass! They are fine examples of regional brewing and winemaking. We're sure you'll agree. Cheers!”
The second was this: I did not see the Anheuser-Busch logo on the list of sponsors, and yet, I just learned that mass market beer will be vended this year.
I’m curious about this contradiction, since last year I remarked to several festival committee members and fest sponsors that my company, the New Albanian Brewing Company, was sufficiently impressed with, and invested in, the future of the folk festival that we would appreciate the opportunity not only to continue participating, but also would be open to the notion of assisting in terms of sponsorship.
All I asked was that we be kept in the loop so that we could attend organizational meetings and be allowed to present our case, namely, that the conceptual nature of the fest as outlined in the passage above – a passage that still appears on the web site and in promotional materials on MySpace – embraces the notion of handcrafted beer for handcrafted music.
To my knowledge, no effort was made to contact us.
None.
Consequently, I am extremely disappointed to learn that Budweiser and Budweiser will be vended at the festival this year.
Need I point out to you that permitting a mass marketing entity to take part in this manner contradicts the stated aim of the gathering? And, that even if you elected to make this change democratically, your web site in effect perpetuates a falsehood?
I operate in the assumption that this decision was made owing to A-B (or North Vernon Beverage) sponsorship. But please note that I relayed a willingness to at least discuss the same last year.
Might we have at least been permitted to tender a bid for this?
Perhaps we couldn’t afford it, perhaps not, but you’d not know without asking.
They ARE contributing, right?
After working so hard in previous years not only to vend product, but also to publicize and praise the folk festival’s ethical model, shouldn’t we expect to be informed? Isn’t that basic decency given our previous efforts?
In the past, I‘ve put my personal integrity on the line on your behalf. In return, in 2009 I received no contact whatsoever about this year’s fest, and no information about the change to a mass market philosophy.
We had to initiate contact and call you just to find out whether or not we were even welcomed to come back in 2009. Now, learning of the Bud and Bud Light climb-down, I guess we know why. Admittedly, this is a very disheartening rebuke from a community where I have blood ties in terms of family members, and from a group with whom we’ve had such good relations in the past.
Here’s a quote to consider: “One of the truest tests of integrity is its blunt refusal to be compromised.”
It is by the Nigerian writer Chinua Achebe, and appears at the end of “I Am a Craft Brewer,” a four-minute video created by Greg Koch of Stone Brewing Company. It was screened during Koch’s keynote speech in Boston during the recently concluded annual Craft Brewers Conference. It describes the level of commitment in the community of craft brewers. I’m sure many of the artists playing at the folk fest would agree.
View it here: http://www.vimeo.com/4432533.
We’ve already spoken with Upland, our sister craft brewer that was in the dark, too, and we’ve contacted North Vernon (from whom I‘ve been buying craft beer for 17 years) about placement and the new rules of engagement. We will be there next week and do our best to live up to the festival’s credo as you, yourselves, have described it. But this comes entirely from our own sense of fair play. Can you really say that we’ve been dealt with in an above-board manner? If we did something to offend someone, could you at least tell me what it was? All I recall are good vibrations.
Honestly, this has been a crushing and humiliating experience for us as a company, and for me as an individual, and it’s hard for me to fathom why the communication was severed. Sorry, but beer brewed by a multi-national corporation simply isn’t worth the trouble, especially when it puts the lie to your own marketing efforts.
That’s the sad part. You’ve has a unique, original thing going on with the folk fest. Money’s tight … but we didn’t even have a chance to make the case for preserving the goodness. That’s as sorrowful as a dulcimer, don’t you think?
Roger A. Baylor
New Albanian Brewing Company
----
(The chairman, J, answered to the bureau and copied me)
L,
There was some confusion and lack of communication with the craft brewers. That I regrettably admit. The decision to add a domestic beer option was a democratic one in terms of our committee- not because of a sponsorship, but because of the continuing hue and cry from festival patrons in the past.
And that decision was only made within the past 2 weeks. I probably should have taken it upon myself to contact and invite the microbrewers, but I didn't. I know Uplands was contacted right after the decision to include domestics was made and we agreed with their request that the domestic distributor not bring any craft-type beers. I also know that I specifically stated to be sure to invite New Albanian because they are "our neighbors".
The Folk Festival committee wanted to look into the matter as much as possible and not make a snap decision. In fact, we've held our position of having only craft beers for 3 years. But, feedback, both written and verbal, indicated that beer options were becoming a material issue in the overall success of the event. The only objective numbers we could look at were total ticket sales and beer sales at Ribberfest which sells only domestic products) compared with the same for Folk Festival. It turns out that we sell 3 times as much beer at Ribberfest. All we're trying to do is function like a good business and offer what our patrons want. We've heard the same feedback for 3 years--that people wanted the domestic option. Those who'll only drink domestic products probably weren't customers of New Albanian and Uplands last year anyway and there are certainly loyal fans of those brewers who turn their nose up at domestics.
Our interest is in maximizing a viable, festival revenue source by providing another option that has been demanded by our patrons. We have never given anybody an exclusive hold on the festival and we do not receive sponsorship money or even special considerations from any vendor. We are happy that New Albanian and Uplands are going to continue supporting our festival with their presence and products. They do help us maintain the theme of our craft heritage. I wish more people were adventuresome and would try the full-flavored, microbrewed products. But we know that many people simply refuse to do so. Even the microbrewers continue to add new products to appeal to different tastes as is evidenced by New Albanian's new Abzug line which has been described as a "less hoppy" truly light beer.
I'm trying to run an event that offers a lot of things of interest to a lot of people and find its own feet and stability. My committee has grown and is made up of very capable individuals who also want the best for the event. We think the "best" can be achieved by responding to the desires of the patrons and potential patrons. In the past, we've had to tweak the Folk Art venue, Storytelling and food vendors to improve the event without damaging its character. We think improvement comes, generally, from more options rather than fewer.
Thanks for sharing Roger's letter. I'm trying to copy him on this. Take care,
J, Chair
ORVFF
----
J
If the festival goers began demanding thrash metal, would the folk nature of the music be altered, too?
Know that I appreciate the explanation.
I would also appreciate being provided with contact information for the remainder of the committee, so perhaps I can try to convey to THEM what it feels like to spend three years touting your festival as an example of integrity, only to see it compromised a scant two weeks away from the kickoff.
It is especially disappointing to hear that people wish to compare apples with oranges, in that the Ribberfest is different, older and includes a sanctioned barbecue competition. ORVFF might have progressed into something admired for consistency principle. C'est la vie, I guess.
And: No one called me.
I have used my credibility to sell this fest for three years running. My credibility is respect that has been earned over time. I don't expend it unless merited. Fest materials disseminated all over the place are saying that the fest follows a principle when it comes to beer vending. But now, people will go, see the true state, then ask me why Bud and Bud Light were there. I'm put into a tight spot, ethically ... and no one called me to prepare me for it. No one shared anything for the past year. I told everyone last year that we'd love to participate as neighbors to grow the fest. Nothing was said, no contact was made. Silence, and then the rug pulled out two weeks beforehand. I suspect most of the committee members would be put off by this, too, it their feet were in my shoes.
I understand that it isn't you. However, I confess that I'm personally insulted. I won't raise a stink about it until afterward out of strict loyalty to Steve Thomas, whom I admire tremendously. However, even though the company will be present and vending, I won't be coming this year. They'll watch the corporate big boys contradict the stated aim of the fest, but I cannot. I suppose we'll continue to assist, and sell craft beer, and yet it will be just another vending opportunity, no longer something worth putting my heart into. Too bad. All for Bud Light.
By the way, using the same logic as the committee has used for the folk fest, can we expect a vending opportunity at Ribberfest this August?
I won't be holding my breath on that one. I hope it goes well for you.
Thanks
R
----
Roger,
No, we wouldn't alter the nature of the music to that extent. We do listen to our patrons, however, on who they'd like to see. We constantly fight the battle that "folk music" isn't just "Puff the Magic Dragon". It's a lot about compromise. We also wouldn't allow a domestic beer distributor into the event at the exclusion of the craft brewers. We aren't an exhibit, we're a young tourism event that does it's best to maintain what integrity we can while attempting to cater to those things that will allow the event to grow and thrive.
I apologize for the lack of a contact. We are a committee of volunteers and the person who was doing the research on the beer issue had other conflicts that brought this to an 11th hour decision. As I stated in my explanation yesterday, I thought you would be called at the time of the decision—I didn't follow up to assure that had happened, it didn't, and I accept the responsibility for your having felt left out of the loop. When I got the message from Mr. Campbell, I checked on what had actually happened on our end and that's when I found out that you hadn't been called. I returned his call immediately and assured him that we wanted your continued presence in our festival.
Rich O's was the first bar in southern Indiana that I visited (apart from those in Madison). That was about 9 years ago when my office was on Grantline Rd. Bettye Dunham actually introduced us long before I met you again at this festival thru our mutual friend, Mr. Thomas. When I discovered you had become a microbrewery, it seemed logical to include you in this event which had its emergence at about the same time. If I had any say in the matter, you'd certainly be invited to Ribberfest. It seems to me that some of your brews would marry better to the spicy foods than the domestics. I'm only peripherally involved with that event via the music committee, but I'll certainly forward the notion.
I'll be happy to provide you a list of the committee members and I'd be happy to meet with you and discuss this further. I'm the chairperson of this event, not its dictator. The beer issue has been a controversy for this committee since year one. When the committee was smaller and I was closer to being a dictator, we were able to maintain the status quo. As the committee grew and we began exploring those things we needed to do to strengthen the event, the beer issue reappeared. Our event has lost money, broke even and made about $1,500 in its 3 year history. Our continuation has always been a little shaky and we've come under a lot of scrutiny. Therefore, even though we think 2009 will be our "break-out" year, we need to pay close attention to every aspect of this event to ensure that there will be another. As a businessman, I'm certain that you appreciate that principle. I'm sure you don't persist in the expense of brewing a product line that proves to be unpopular and unsellable just on principle.
I wish you'd reconsider and join us this year. I'd enjoy having a pint and talking about this whole matter with you. If you simply can't come or won't, I'll make a trip to Rich O's to meet with you there. Again, I do sincerely apologize for the communication confusion.
Thanks for taking the time to respond to me,
J
Following are the texts of our exchange last week. I believe readers will find it instructive.
For context, go here: Madison's Ohio River Valley Folk Festival veers off course, will pander to swill in 2009.
----
Greetings
I’m Roger A. Baylor, owner of the New Albanian Brewing Company.
I noticed two significant things about the website for the 2009 Ohio River Valley Folk Festival.
One was this description of principle from past years, unchanged this year:
“In keeping with the Ohio River Valley's artisan tradition, we proudly offer hand-crafted Beer and Wine from the people who make it. Like the folks who select their wood for a fine musical instrument, these small-production, high-quality vintners and brewers are engaged in the entire process, from the selection of the grain and fruit, to pouring your glass! They are fine examples of regional brewing and winemaking. We're sure you'll agree. Cheers!”
The second was this: I did not see the Anheuser-Busch logo on the list of sponsors, and yet, I just learned that mass market beer will be vended this year.
I’m curious about this contradiction, since last year I remarked to several festival committee members and fest sponsors that my company, the New Albanian Brewing Company, was sufficiently impressed with, and invested in, the future of the folk festival that we would appreciate the opportunity not only to continue participating, but also would be open to the notion of assisting in terms of sponsorship.
All I asked was that we be kept in the loop so that we could attend organizational meetings and be allowed to present our case, namely, that the conceptual nature of the fest as outlined in the passage above – a passage that still appears on the web site and in promotional materials on MySpace – embraces the notion of handcrafted beer for handcrafted music.
To my knowledge, no effort was made to contact us.
None.
Consequently, I am extremely disappointed to learn that Budweiser and Budweiser will be vended at the festival this year.
Need I point out to you that permitting a mass marketing entity to take part in this manner contradicts the stated aim of the gathering? And, that even if you elected to make this change democratically, your web site in effect perpetuates a falsehood?
I operate in the assumption that this decision was made owing to A-B (or North Vernon Beverage) sponsorship. But please note that I relayed a willingness to at least discuss the same last year.
Might we have at least been permitted to tender a bid for this?
Perhaps we couldn’t afford it, perhaps not, but you’d not know without asking.
They ARE contributing, right?
After working so hard in previous years not only to vend product, but also to publicize and praise the folk festival’s ethical model, shouldn’t we expect to be informed? Isn’t that basic decency given our previous efforts?
In the past, I‘ve put my personal integrity on the line on your behalf. In return, in 2009 I received no contact whatsoever about this year’s fest, and no information about the change to a mass market philosophy.
We had to initiate contact and call you just to find out whether or not we were even welcomed to come back in 2009. Now, learning of the Bud and Bud Light climb-down, I guess we know why. Admittedly, this is a very disheartening rebuke from a community where I have blood ties in terms of family members, and from a group with whom we’ve had such good relations in the past.
Here’s a quote to consider: “One of the truest tests of integrity is its blunt refusal to be compromised.”
It is by the Nigerian writer Chinua Achebe, and appears at the end of “I Am a Craft Brewer,” a four-minute video created by Greg Koch of Stone Brewing Company. It was screened during Koch’s keynote speech in Boston during the recently concluded annual Craft Brewers Conference. It describes the level of commitment in the community of craft brewers. I’m sure many of the artists playing at the folk fest would agree.
View it here: http://www.vimeo.com/4432533.
We’ve already spoken with Upland, our sister craft brewer that was in the dark, too, and we’ve contacted North Vernon (from whom I‘ve been buying craft beer for 17 years) about placement and the new rules of engagement. We will be there next week and do our best to live up to the festival’s credo as you, yourselves, have described it. But this comes entirely from our own sense of fair play. Can you really say that we’ve been dealt with in an above-board manner? If we did something to offend someone, could you at least tell me what it was? All I recall are good vibrations.
Honestly, this has been a crushing and humiliating experience for us as a company, and for me as an individual, and it’s hard for me to fathom why the communication was severed. Sorry, but beer brewed by a multi-national corporation simply isn’t worth the trouble, especially when it puts the lie to your own marketing efforts.
That’s the sad part. You’ve has a unique, original thing going on with the folk fest. Money’s tight … but we didn’t even have a chance to make the case for preserving the goodness. That’s as sorrowful as a dulcimer, don’t you think?
Roger A. Baylor
New Albanian Brewing Company
----
(The chairman, J, answered to the bureau and copied me)
L,
There was some confusion and lack of communication with the craft brewers. That I regrettably admit. The decision to add a domestic beer option was a democratic one in terms of our committee- not because of a sponsorship, but because of the continuing hue and cry from festival patrons in the past.
And that decision was only made within the past 2 weeks. I probably should have taken it upon myself to contact and invite the microbrewers, but I didn't. I know Uplands was contacted right after the decision to include domestics was made and we agreed with their request that the domestic distributor not bring any craft-type beers. I also know that I specifically stated to be sure to invite New Albanian because they are "our neighbors".
The Folk Festival committee wanted to look into the matter as much as possible and not make a snap decision. In fact, we've held our position of having only craft beers for 3 years. But, feedback, both written and verbal, indicated that beer options were becoming a material issue in the overall success of the event. The only objective numbers we could look at were total ticket sales and beer sales at Ribberfest which sells only domestic products) compared with the same for Folk Festival. It turns out that we sell 3 times as much beer at Ribberfest. All we're trying to do is function like a good business and offer what our patrons want. We've heard the same feedback for 3 years--that people wanted the domestic option. Those who'll only drink domestic products probably weren't customers of New Albanian and Uplands last year anyway and there are certainly loyal fans of those brewers who turn their nose up at domestics.
Our interest is in maximizing a viable, festival revenue source by providing another option that has been demanded by our patrons. We have never given anybody an exclusive hold on the festival and we do not receive sponsorship money or even special considerations from any vendor. We are happy that New Albanian and Uplands are going to continue supporting our festival with their presence and products. They do help us maintain the theme of our craft heritage. I wish more people were adventuresome and would try the full-flavored, microbrewed products. But we know that many people simply refuse to do so. Even the microbrewers continue to add new products to appeal to different tastes as is evidenced by New Albanian's new Abzug line which has been described as a "less hoppy" truly light beer.
I'm trying to run an event that offers a lot of things of interest to a lot of people and find its own feet and stability. My committee has grown and is made up of very capable individuals who also want the best for the event. We think the "best" can be achieved by responding to the desires of the patrons and potential patrons. In the past, we've had to tweak the Folk Art venue, Storytelling and food vendors to improve the event without damaging its character. We think improvement comes, generally, from more options rather than fewer.
Thanks for sharing Roger's letter. I'm trying to copy him on this. Take care,
J, Chair
ORVFF
----
J
If the festival goers began demanding thrash metal, would the folk nature of the music be altered, too?
Know that I appreciate the explanation.
I would also appreciate being provided with contact information for the remainder of the committee, so perhaps I can try to convey to THEM what it feels like to spend three years touting your festival as an example of integrity, only to see it compromised a scant two weeks away from the kickoff.
It is especially disappointing to hear that people wish to compare apples with oranges, in that the Ribberfest is different, older and includes a sanctioned barbecue competition. ORVFF might have progressed into something admired for consistency principle. C'est la vie, I guess.
And: No one called me.
I have used my credibility to sell this fest for three years running. My credibility is respect that has been earned over time. I don't expend it unless merited. Fest materials disseminated all over the place are saying that the fest follows a principle when it comes to beer vending. But now, people will go, see the true state, then ask me why Bud and Bud Light were there. I'm put into a tight spot, ethically ... and no one called me to prepare me for it. No one shared anything for the past year. I told everyone last year that we'd love to participate as neighbors to grow the fest. Nothing was said, no contact was made. Silence, and then the rug pulled out two weeks beforehand. I suspect most of the committee members would be put off by this, too, it their feet were in my shoes.
I understand that it isn't you. However, I confess that I'm personally insulted. I won't raise a stink about it until afterward out of strict loyalty to Steve Thomas, whom I admire tremendously. However, even though the company will be present and vending, I won't be coming this year. They'll watch the corporate big boys contradict the stated aim of the fest, but I cannot. I suppose we'll continue to assist, and sell craft beer, and yet it will be just another vending opportunity, no longer something worth putting my heart into. Too bad. All for Bud Light.
By the way, using the same logic as the committee has used for the folk fest, can we expect a vending opportunity at Ribberfest this August?
I won't be holding my breath on that one. I hope it goes well for you.
Thanks
R
----
Roger,
No, we wouldn't alter the nature of the music to that extent. We do listen to our patrons, however, on who they'd like to see. We constantly fight the battle that "folk music" isn't just "Puff the Magic Dragon". It's a lot about compromise. We also wouldn't allow a domestic beer distributor into the event at the exclusion of the craft brewers. We aren't an exhibit, we're a young tourism event that does it's best to maintain what integrity we can while attempting to cater to those things that will allow the event to grow and thrive.
I apologize for the lack of a contact. We are a committee of volunteers and the person who was doing the research on the beer issue had other conflicts that brought this to an 11th hour decision. As I stated in my explanation yesterday, I thought you would be called at the time of the decision—I didn't follow up to assure that had happened, it didn't, and I accept the responsibility for your having felt left out of the loop. When I got the message from Mr. Campbell, I checked on what had actually happened on our end and that's when I found out that you hadn't been called. I returned his call immediately and assured him that we wanted your continued presence in our festival.
Rich O's was the first bar in southern Indiana that I visited (apart from those in Madison). That was about 9 years ago when my office was on Grantline Rd. Bettye Dunham actually introduced us long before I met you again at this festival thru our mutual friend, Mr. Thomas. When I discovered you had become a microbrewery, it seemed logical to include you in this event which had its emergence at about the same time. If I had any say in the matter, you'd certainly be invited to Ribberfest. It seems to me that some of your brews would marry better to the spicy foods than the domestics. I'm only peripherally involved with that event via the music committee, but I'll certainly forward the notion.
I'll be happy to provide you a list of the committee members and I'd be happy to meet with you and discuss this further. I'm the chairperson of this event, not its dictator. The beer issue has been a controversy for this committee since year one. When the committee was smaller and I was closer to being a dictator, we were able to maintain the status quo. As the committee grew and we began exploring those things we needed to do to strengthen the event, the beer issue reappeared. Our event has lost money, broke even and made about $1,500 in its 3 year history. Our continuation has always been a little shaky and we've come under a lot of scrutiny. Therefore, even though we think 2009 will be our "break-out" year, we need to pay close attention to every aspect of this event to ensure that there will be another. As a businessman, I'm certain that you appreciate that principle. I'm sure you don't persist in the expense of brewing a product line that proves to be unpopular and unsellable just on principle.
I wish you'd reconsider and join us this year. I'd enjoy having a pint and talking about this whole matter with you. If you simply can't come or won't, I'll make a trip to Rich O's to meet with you there. Again, I do sincerely apologize for the communication confusion.
Thanks for taking the time to respond to me,
J
Thursday, May 07, 2009
Bank Street Brewhouse: Modified outdoor seating plans.
As we await the imminent arrival of the brewing system, the outdoor buildout continues. Architect Mose Putney has modified the original sign design and added an office on the green roof ...
... but I digress. Here are drawings of the outdoor patio, and another view of the future.
... but I digress. Here are drawings of the outdoor patio, and another view of the future.
Wednesday, May 06, 2009
River City Winery now sampling in downtown New Albany.
Yesterday was the monthly "First Tuesday" mixer, co-hosted by Develop New Albany and the River City Winery. The photo above was taken by Ted Fulmore, and to view more, click here. I was busy dodging paparazzi determined to catch me in the act of drinking something other than beer, which turned out to be a dryish Cabernet/Merlot blend.
The River City Winery is located on Pearl Street, just a block away from the Bank Street Brewhouse. I call that "synergy."
The building renovation is nothing short of amazing, and the winery crew was busy bottling and applying labels downstairs as the event took place at ground level. I gleaned that there will be limited evening hours for wine tastings only beginning immediately, with food to follow later this summer (late July or August).
River City Winery website
Tuesday, May 05, 2009
Bank Street Brewhouse walk-in update.
The brewery walk-in got started on Tuesday. As you can see, the brew crew has appropriate guidance from the sales department. On Thursday, there'll be a hole cut through the block, paving the way for completion.
Monday, May 04, 2009
Wednesday, April 29, 2009
"Mug Shots" today in LEO.
My column today in LEO considers a craft newcomer and our existing local breweries. The version below is the unedited one.
---
In 1991, Coors belatedly added Indiana to the list of states where the Colorado brewer legally distributed, paving the way for Hoosiers to be just as insulted by Coors “Silver Bullet” Light advertising as the rest of the nation had long been accustomed.
Almost two decades later, the fermented wares of another Rocky Mountain brewing company have arrived in the Hoosier state, and the hysteria is tangible, if misplaced. New Belgium Brewing Company, a widely admired exemplar of the green ethos, is rolling out selected beers in 22-ounce “bomber” bottles, with cans and draft soon to follow.
Am I sensing quizzical looks? Permit me to add that New Belgium’s flagship ale is the humble, yet thoroughly cultish Amber ale known as Fat Tire.
Nothing goes quite as far to promote niche products as simple word of mouth, especially when availability is restricted. Before Coors rolled out its barrels nationwide, conniving vacationers returned home from Colorado with forbidden cases of elicit beer stashed under sleeping bags, camp stoves and life-sized souvenir jackalopes.
The bland essence of the beer itself mattered far less than the sheer excitement of its procurement, with the added bonus of lifting a can to lips parched by fetid Ohio Valley humidity and being reminded of pleasant, crisp, mountain holiday memories. While Fat Tire can’t be compared to Coors in terms of style – it is different, and better in all my own ideological respects – certain aspects of consumer behavior never, ever change.
Do you know what makes Fat Tire an Amber ale? Here is an excerpt from the Beer Judge Certification Program’s judging description:
(Amber) can overlap in color with American pale ales. However, American amber ales differ from American pale ales not only by being usually darker in color, but also by having more caramel flavor, more body, and usually being balanced more evenly between malt and bitterness. Should not have a strong chocolate or roast character that might suggest an American brown ale (although small amounts are OK).
Now for the truth: Ambers seldom excite me, and Fat Tire is no exception. Amber has always struck me as an indistinct, catch-all category, lazily infringing on Pale and Brown ale territory, and all too often without a hopping rate sufficient to suit a “hophead” like me, yet also lacking the overall complexity of richer, maltier ales. Perhaps it’s a good choice for introducing drinkers to new taste sensations, and if so, I suppose that’s acceptable.
Of the three New Belgium ales currently available north of the river, the pick of the litter is 1554, a black beer that probably is best described as a Belgian-style Porter even if the brewery uses lager yeast to ferment it.
Verily, New Belgium is universally respected for brewing a full roster of interesting beers. It’s just that none of them are called Fat Tire.
---
Visiting Louisville for Derby? Looking for locally brewed beer? Louisville’s five top-quality brewing companies are described below, in alphabetical order.
Bluegrass Brewing Company (BBC) is Louisville’s longest-tenured brewpub (founded in 1993), and remains a neighborhood institution at 3929 Shelbyville Road (502-899-7070). A second, non-brewing BBC pub and eatery is located at 4th Street downtown (660 S. 4th; 502-568-2224)
At the BBC Taproom (636 E. Main St.; 502-584-2739), there is a full-scale production brewery with draft BBC beer that’s as fresh as it gets, but no kitchen, so bring your own food or have it delivered.
Even hardcore temperance fanatics are impressed by the grandeur of the three-story brewhouse at Browning’s Brewery, situated inside Louisville Slugger Field at 401 E. Main Street. Brewing has continued through an ongoing ownership change, and reports suggest the brewpub will reopen just after Derby.
Intimate and eclectic, Cumberland Brews anchors one of Louisville prime restaurant and entertainment corridors at 1576 Bardstown Road (502-458-8728). The tiny brewing kit has been augmented by a larger production facility nearby, with no loss of funky charm.
The New Albanian Brewing Company has two locations in New Albany: The original Pub & Pizzeria at 3312 Plaza Drive (812-949-2804) and the brand new, completely different Bank Street Brewhouse at 415 Bank Street (812-725-9585).
Taken together, they’re components of a truly outstanding craft brewing scene in the Louisville Metro area. Enjoy.
---
In 1991, Coors belatedly added Indiana to the list of states where the Colorado brewer legally distributed, paving the way for Hoosiers to be just as insulted by Coors “Silver Bullet” Light advertising as the rest of the nation had long been accustomed.
Almost two decades later, the fermented wares of another Rocky Mountain brewing company have arrived in the Hoosier state, and the hysteria is tangible, if misplaced. New Belgium Brewing Company, a widely admired exemplar of the green ethos, is rolling out selected beers in 22-ounce “bomber” bottles, with cans and draft soon to follow.
Am I sensing quizzical looks? Permit me to add that New Belgium’s flagship ale is the humble, yet thoroughly cultish Amber ale known as Fat Tire.
Nothing goes quite as far to promote niche products as simple word of mouth, especially when availability is restricted. Before Coors rolled out its barrels nationwide, conniving vacationers returned home from Colorado with forbidden cases of elicit beer stashed under sleeping bags, camp stoves and life-sized souvenir jackalopes.
The bland essence of the beer itself mattered far less than the sheer excitement of its procurement, with the added bonus of lifting a can to lips parched by fetid Ohio Valley humidity and being reminded of pleasant, crisp, mountain holiday memories. While Fat Tire can’t be compared to Coors in terms of style – it is different, and better in all my own ideological respects – certain aspects of consumer behavior never, ever change.
Do you know what makes Fat Tire an Amber ale? Here is an excerpt from the Beer Judge Certification Program’s judging description:
(Amber) can overlap in color with American pale ales. However, American amber ales differ from American pale ales not only by being usually darker in color, but also by having more caramel flavor, more body, and usually being balanced more evenly between malt and bitterness. Should not have a strong chocolate or roast character that might suggest an American brown ale (although small amounts are OK).
Now for the truth: Ambers seldom excite me, and Fat Tire is no exception. Amber has always struck me as an indistinct, catch-all category, lazily infringing on Pale and Brown ale territory, and all too often without a hopping rate sufficient to suit a “hophead” like me, yet also lacking the overall complexity of richer, maltier ales. Perhaps it’s a good choice for introducing drinkers to new taste sensations, and if so, I suppose that’s acceptable.
Of the three New Belgium ales currently available north of the river, the pick of the litter is 1554, a black beer that probably is best described as a Belgian-style Porter even if the brewery uses lager yeast to ferment it.
Verily, New Belgium is universally respected for brewing a full roster of interesting beers. It’s just that none of them are called Fat Tire.
---
Visiting Louisville for Derby? Looking for locally brewed beer? Louisville’s five top-quality brewing companies are described below, in alphabetical order.
Bluegrass Brewing Company (BBC) is Louisville’s longest-tenured brewpub (founded in 1993), and remains a neighborhood institution at 3929 Shelbyville Road (502-899-7070). A second, non-brewing BBC pub and eatery is located at 4th Street downtown (660 S. 4th; 502-568-2224)
At the BBC Taproom (636 E. Main St.; 502-584-2739), there is a full-scale production brewery with draft BBC beer that’s as fresh as it gets, but no kitchen, so bring your own food or have it delivered.
Even hardcore temperance fanatics are impressed by the grandeur of the three-story brewhouse at Browning’s Brewery, situated inside Louisville Slugger Field at 401 E. Main Street. Brewing has continued through an ongoing ownership change, and reports suggest the brewpub will reopen just after Derby.
Intimate and eclectic, Cumberland Brews anchors one of Louisville prime restaurant and entertainment corridors at 1576 Bardstown Road (502-458-8728). The tiny brewing kit has been augmented by a larger production facility nearby, with no loss of funky charm.
The New Albanian Brewing Company has two locations in New Albany: The original Pub & Pizzeria at 3312 Plaza Drive (812-949-2804) and the brand new, completely different Bank Street Brewhouse at 415 Bank Street (812-725-9585).
Taken together, they’re components of a truly outstanding craft brewing scene in the Louisville Metro area. Enjoy.
Tuesday, April 28, 2009
NABC Abzug now on tap.
Jared Williamson's recipe for our new Abzug is derived from his research into archaic German beer styles in the run-up to the Happy Helmut (Fraconian) lager we did a couple of years back. To this very day, Germans and some other Central Europeans brew to fit into tax classifications based on alcohol content or starting gravity. In olden times, Abzug would have fallen into the lower end of Vollbier, and perhaps the higher end of Schankbier. Heater-Allen Brewing in Oregon brews an Abzug based on an Austrian interpretation:
Abzug - In the mid to late 1800s, Viennese brewers produced a series of amber lager beers. The strongest was what we now call Marzen or Oktoberfest and the middle beer was just called Vienna. The weakest of the three was called Abzug, which means reduction in German. With less lagering time and a much lower original gravity, Abzug lacks some of the smoothness of Bobtoberfest, but it make a very nice session beer. (1.013 BG, 3.80%, 28 IBU, 8 SRM)
In similar fashion, our Abzug is a conscious effort on the brew team's part to develop a golden-colored beer that NABC can keep on tap all the time at Bank Street and the Pub & Pizzeria. We didn't want to brew something called Kolsch that really wasn't Kolsch. Abzug uses the hybrid California Common yeast, fermented cool, and without the lagering time required by Kaiser, NABC's pre-Prohibition Pilsner, meaning it can be turned over faster, not unlike the common beers of Americana.
Stats: 6-row malt, Vienna and a dab of rye; German select hops, California Common yeast fermented cool, 3.8% abv, 26 IBUs, and lagered in the keg for a week. Note that German Select hops are bred to resemble the characteristics of the Spalt/Tettnang/Saaz grouping.
Give Abzug a spin and let me know what you think.
Monday, April 27, 2009
Here is this week's short Bank Street Brewhouse update.
Steve Coomes gave some love to NABC's latest hire in Saturday's C-J dining news and notes: BBC brewer moves to New Albanian Brewing Co.
The concrete pads on the north side of the building are for the brewery walk-in cooler and the outdoor seating area. Both should materialize very soon.
The wood frame construction by the alley is the grain storage room. DME tells us that the brewing equipment should arrive circa May 11, with installation to proceed immediately.
I enjoyed this anonymous comment on Mrs. Baird's blog, which discusses items of interest in New Albany:
DON'T SEEM TO BE MANY PATRONS AT YOUR NEW PLACE. I WISH YOU WELL, AND HOPE YOUR BUSINESS FAILS DOWNTOWN.
Sounds like a Rushism to me. I'm always flattered by the use of screaming caps, because I can see the veins popping out of a righteous neck. It makes me laugh, and in stressful times like these, we need more laughs. Sorry to disappoint my anonymous friend, but business has been good so far, although it will remain hard to relax until the brewing system is up and running.
A reminder: Reservations for Oaks and Derby evenings at the Bank Street Brewhouse.
And, at the original NABC Pub & Pizzeria, on Thursday, April 30: Guided Sierra Nevada sampling in Prost. Note that on Derby Day, only the pizzeria side will be open for business. We just don't draw enough to have both the pub and pizzeria operating.
We appreciate your support.
The concrete pads on the north side of the building are for the brewery walk-in cooler and the outdoor seating area. Both should materialize very soon.
The wood frame construction by the alley is the grain storage room. DME tells us that the brewing equipment should arrive circa May 11, with installation to proceed immediately.
I enjoyed this anonymous comment on Mrs. Baird's blog, which discusses items of interest in New Albany:
DON'T SEEM TO BE MANY PATRONS AT YOUR NEW PLACE. I WISH YOU WELL, AND HOPE YOUR BUSINESS FAILS DOWNTOWN.
Sounds like a Rushism to me. I'm always flattered by the use of screaming caps, because I can see the veins popping out of a righteous neck. It makes me laugh, and in stressful times like these, we need more laughs. Sorry to disappoint my anonymous friend, but business has been good so far, although it will remain hard to relax until the brewing system is up and running.
A reminder: Reservations for Oaks and Derby evenings at the Bank Street Brewhouse.
And, at the original NABC Pub & Pizzeria, on Thursday, April 30: Guided Sierra Nevada sampling in Prost. Note that on Derby Day, only the pizzeria side will be open for business. We just don't draw enough to have both the pub and pizzeria operating.
We appreciate your support.
Friday, April 24, 2009
NABC & Derby 2009.
Know this: You needn't have dinner reservations to visit Bank Street on Derby Day, May 2. The bar will be available, and also the tables not reserved.Also, only the pizzeria at the original Grant Line location will be open on Derby Day, May 2. There just isn't enough business to staff both areas.
Thursday, April 23, 2009
Tuesday, April 21, 2009
Guided Sierra Nevada sampling in Prost on Thursday, April 30.
Mike Bauman has arranged a unique Sierra Nevada promotion, coming to the Prost room (NABC Pub & Pizzeria) on Thursday, April 30th.
Steve Thiel, Indiana’s hard working Sierra Nevada rep, will be bringing five kegs for a guided tasting: Chico IPA, Pale Ale, Summerfest, and two new ones, Brown Saison and Kellerweiss. The tasting starts at 6:00 p.m. in Prost and costs $7.50, for which you receive a signature Sierra Nevada sample glass, samples of each Sierra Nevada brew, Steve’s commentary, and exclusive access to these brews for the remainder of the evening.
Steve Thiel, Indiana’s hard working Sierra Nevada rep, will be bringing five kegs for a guided tasting: Chico IPA, Pale Ale, Summerfest, and two new ones, Brown Saison and Kellerweiss. The tasting starts at 6:00 p.m. in Prost and costs $7.50, for which you receive a signature Sierra Nevada sample glass, samples of each Sierra Nevada brew, Steve’s commentary, and exclusive access to these brews for the remainder of the evening.
Monday, April 20, 2009
Reservations for Oaks and Derby evenings at the Bank Street Brewhouse.
The New Albanian Bank Street Brewhouse is now accepting dinner reservations for parties of four or more for the evenings of Oaks and Derby (Friday, May 1 and Saturday, May 2). Serving hours are 5:30 p.m. to 9:00 p.m. both nights.
The bar and non-reserved tables will also be available for seating.
The normal evening menu will be served, with Chef Joshua Lehman promising a special dish or two for the occasion.
The Bank Street phone is: 812-725-9585. If we don't answer, please leave a message and number, and we'll get back with you to confirm.
The bar and non-reserved tables will also be available for seating.
The normal evening menu will be served, with Chef Joshua Lehman promising a special dish or two for the occasion.
The Bank Street phone is: 812-725-9585. If we don't answer, please leave a message and number, and we'll get back with you to confirm.
Sunday, April 19, 2009
Pasty and a pint for St. George's Day, April 23, at the Bank Street Brewhouse.
Miss England, Miss Laura Coleman, will join MPs, Peers and representatives of stgeorgesday.com at the annual St. George’s Day celebration at the Houses of Parliament this year. St. George is the Patron Saint of England, and St. George’s Day, on Thursday, April 23, is England’s national day.*
There’s a first time for everything, and so we’ll offer a modest celebration of St. George’s Day at the Bank Street Brewhouse on Thursday, April 23.
My wife, whose late mother was English born and bred, informs me that nothing should go into a genuine pasty (PAH-stee; specialties of Cornwall and Devon) save beef, potato and onion, with requisite seasoning deriving from the use of ketchup.
Accordingly, Chef Lehman and sous chef Andrew Gunn plan to ignore tradition, opting instead for a lamb pasty with broccoli puree as the Thursday evening St. George’s Day food special, which will be available from 5:30 p.m. to 9:00 p.m.
For representative ale, there’ll be cask-conditioned Beak’s Best on the hand pull, and also our Community Dark (English Mild Ale) on standard tap.
I wonder if there’ll be a soccer game on cable?
*St. George’s Day Dot Com
British Life and Culture
There’s a first time for everything, and so we’ll offer a modest celebration of St. George’s Day at the Bank Street Brewhouse on Thursday, April 23.
My wife, whose late mother was English born and bred, informs me that nothing should go into a genuine pasty (PAH-stee; specialties of Cornwall and Devon) save beef, potato and onion, with requisite seasoning deriving from the use of ketchup.
Accordingly, Chef Lehman and sous chef Andrew Gunn plan to ignore tradition, opting instead for a lamb pasty with broccoli puree as the Thursday evening St. George’s Day food special, which will be available from 5:30 p.m. to 9:00 p.m.
For representative ale, there’ll be cask-conditioned Beak’s Best on the hand pull, and also our Community Dark (English Mild Ale) on standard tap.
I wonder if there’ll be a soccer game on cable?
*St. George’s Day Dot Com
British Life and Culture
Saturday, April 18, 2009
The money's apparently good, but the beer ...
Note: NABC's two locations both will observe regular business hours today (Saturday, April 18).
One of our pub regulars, Scott Morrow, won't be around for a while. As a route toward restoring his 401K, he accepted a posting at a hospital in Abu Dhabi (United Arab Emirates) and will be there for at least two years.
I mention this because if you know Scott, you can follow his progress abroad via his blog: Scott Living in the UAE.
Think about him when you're drinking a member of the Porter and Stout families, which I imagine he's having difficulty obtaining "over there."
One of our pub regulars, Scott Morrow, won't be around for a while. As a route toward restoring his 401K, he accepted a posting at a hospital in Abu Dhabi (United Arab Emirates) and will be there for at least two years.
I mention this because if you know Scott, you can follow his progress abroad via his blog: Scott Living in the UAE.
Think about him when you're drinking a member of the Porter and Stout families, which I imagine he's having difficulty obtaining "over there."
Friday, April 17, 2009
Preparing for outdoor use at Bank Street.
The concrete footers for the Bank Street Brewhouse's walk-in cooler (rear of building) and outdoor patio (future service door visible at left) are being poured today.
Note the shadow of photographer David Pierce, who transmitted these photos before I'd moved off the coffee-IV couch.
Note the shadow of photographer David Pierce, who transmitted these photos before I'd moved off the coffee-IV couch.
Thursday, April 16, 2009
Musings on the hiring.
Okay, so we’ve hired David Pierce to join the NABC team.
You have questions. Why? Now what?
It’s important to understand that Dave brings a perfectly complementary set of professional skills to an existing brew team that includes our longtime brewers of record, Jesse Williams and Jared Williamson.
From the start, we’ve been a brewpub brewery, and as such, we’ve had the luxury of indulging a full range of creative artistry on the part of the current brewers (and Michael Borchers before them). The fact that we’ve always aimed for flexible stylistic interpretations as a means of weaving our house beers into the broader palette of the many beers on tap at the Public House means that we now have distinctive brands to deliver to a wider world. Without that, there’d be no brewing expansion plan.
Accordingly, our brewing expansion plan alters the old dynamic, but not in terms of fundamental creativity. Now, there are added challenges posed by consistency and production on a larger scale, and the efficient distribution of the finished product to our wholesalers, first in kegs, and then later, in cans.
That’s why Dave is on board. Remember that it’s a challenge for him, too, because it will be the first time he has undertaken to brew and ship someone else’s formulas. He's a pro's pro. 'Nuff said.
I’m sure that at some point in the future, Dave will be able to brew his own creative ideas, probably at the smaller Grant Line brewery, along with Jesse and Jared, as part of a brewmaster’s signature series. I can’t wait, although for now, the plan is to receive the brewery, build the brewery, and then brew our existing beers for distribution to metro Louisville and the state of Indiana.
The sooner this gets underway, the better, and the closer we’ll get to the next stages.
Does this help explain matters more clearly?
You have questions. Why? Now what?
It’s important to understand that Dave brings a perfectly complementary set of professional skills to an existing brew team that includes our longtime brewers of record, Jesse Williams and Jared Williamson.
From the start, we’ve been a brewpub brewery, and as such, we’ve had the luxury of indulging a full range of creative artistry on the part of the current brewers (and Michael Borchers before them). The fact that we’ve always aimed for flexible stylistic interpretations as a means of weaving our house beers into the broader palette of the many beers on tap at the Public House means that we now have distinctive brands to deliver to a wider world. Without that, there’d be no brewing expansion plan.
Accordingly, our brewing expansion plan alters the old dynamic, but not in terms of fundamental creativity. Now, there are added challenges posed by consistency and production on a larger scale, and the efficient distribution of the finished product to our wholesalers, first in kegs, and then later, in cans.
That’s why Dave is on board. Remember that it’s a challenge for him, too, because it will be the first time he has undertaken to brew and ship someone else’s formulas. He's a pro's pro. 'Nuff said.
I’m sure that at some point in the future, Dave will be able to brew his own creative ideas, probably at the smaller Grant Line brewery, along with Jesse and Jared, as part of a brewmaster’s signature series. I can’t wait, although for now, the plan is to receive the brewery, build the brewery, and then brew our existing beers for distribution to metro Louisville and the state of Indiana.
The sooner this gets underway, the better, and the closer we’ll get to the next stages.
Does this help explain matters more clearly?
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