The Nashville A publication of The Music City Brewer March/April 2012

The Nashville
A publication of The Music City Brewer March/April 2012
Inside…
Publication information,
local taps and brews Pg.2
Message from club
President John Malone
(bottom right picture) and
club sponsors
Pg.3
Interview with Terrel of
The Pharmacy (March
Meeting.)
Pg.4
April Minutes
Pg.5
Beer festival, May
competitions
Pg.6
Interview with Bailey
Spaulding: Jackalope,
April Meeting
Pg.7
March minutes
Pg 10
BJCP test at CS Boscos
June competitions Pg.11
MCB
The Brew-Score
March-April 2012
Page 2
Upcoming taps and brews… Big River: Maibock, Bavarian Hefeweizen in
June*** Boscos: Ice Age Pale Ale, London Porter and Witbier*** Jackalope: Casper, a Gusestyle (see interview) and “probably Lovebird: Strawberry-Raspberry Wheat”*** Yazoo: Rye
Saison, another batch of the Hommel Project and Hop Project #65 with a Belgian yeast ***
Blackstone: Texas Brown Ale, Rye IPA (“Both will be fresh hopped too; when in the cask.”-Josh)
A publication of Music City Brewers, Nashville, Tennessee
Editors: Millie and Ken Carman
Content @ The Brew-Score is the property Music
City Brewers, or the respective authors and/or
publications sourced at the beginning of each article:
all rights reserved. Please give credit where is due.
Opinions expressed in The Brew Score are not
necessarily the opinions of the Music City Brewers, any
officer, or member of the club.
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President: John Malone
Vice President: Dale Overdorf
Secretary: Ed Wildermuth
Treasurer: Steve Johnson
Communications: Tyler Crowell
Education Czar: Tom Gentry
Music City Brewers is a club based in Nashville,
Tennessee and the surrounding areas. Meetings are at
various locations and usually the second Saturday of
the month.
Please direct all content questions, or submissions,
to [email protected] or
[email protected]
Web site: Musiccitybrewers.com
The Brew Score
March-April 2012
Page 3
Please support our advertisers, fellow members and those who support Music City Brewers!
Rebelbrewer.com
[email protected]
Message from our new el presidente,
bottom of the page.
Wanna get…
Funky? Click
HERE
Cheers! Cheers!
Greetings! First of all, thank you to everyone. It’s an honor to be elected the president of the Music City Brewers. This is one of the
oldest home brew clubs in Tennessee, so I am truly proud to call myself your president. It was great to see such a large turnout for the
March meeting at The Pharmacy and we had a decent turnout at Jackalope Brewing in April. I want to thank both for hosting us and can’t
wait to get back to both soon. I'd like large turnouts to meetings to become the norm from now on.
As I stated at the April meeting, my vision for the club is to build relationships between the experienced brewers and the newer, less
experienced ones. I think this is a critical connection that has been missing from the club for a while now. I think that new er
members/brewers are hesitant to ask the existing membership for help and I want to change that. That is why I created the Facebook page
(www.facebook.com/groups/musiccitybrewers). I’d like to see it become a hub of activity for the club. A place where all the members can
freely share information about what’s going on in their brewing world, as well as good natured and educated banter about bre wing. I want
to encourage everyone to join the group and to post brew days (letting us know if you are ok with having guests attend or if it’s a private
thing), posting pictures of brew sessions and brewing gear, along with questions you want/need answers to. Think of it as an unlimited
source of information from a lot of experienced brewers who have done or thought about all of the problems you are currently go ing
through.
Additionally, the club should be participating in/organizing more club-only competitions (whether they are AHA sponsored or just
something we come up with as a group). Tom Gentry (Rebel Brewer) brought the idea to me about doing a club-only session beer
competition and I love it. So I am putting it out there, all of you that want to participate in a session beer club-only comp start thinking
about recipes and what you want to brew. I am thinking that we should have this competition at the September meeting at Phil’s house???
Thoughts/suggestions? The basic rules are that it has to be a 4% or less abv beer. That’s it! So get to thinking about it. I will send out
some information on this in a separate email sometime soon.
Finally, I want to see all of our membership become even better brewers than we are today. And the best way to do that is through better
th
communication between members and brewing as often as possible. Don’t forget the upcoming club meetings – May 5 AHA National
th
Homebrew Celebration and Big Brew Day @ Bosco’s, June 9th @ Cools Springs Brewery, and July 14 @ Fat Bottom Brewing Company. I
hope we continue to have great turnouts at meetings and continue the activity on the Facebook club page.
Cheers!
John Malone
The Brew-Score
March-April 2012
Page 4
What possesses a businessman and his partner to open up a multi-tap, well stocked: bottle and
The Pharmacy:
draft, burger and beer restaurant? What possesses them to open it up in an area most Nashvillians
learned to stay away from years ago? I wondered that same question when I heard where Music
An Interview with Terry Raley
City Brewers were going to have their March meeting. When Millie and I moved to Nashville in
(615)712-7517 731 McFerrin Ave, Nashville, TN
the late 70s we quickly learned that the north side of East Nashville: north of Gallatin Road, was
best avoided.
So, suicidal maniac that I am, I checked out The Pharmacy on McFerrin, about a mile from Gallatin Road. I sensed some evidence of decay, rot and some
smelly, old, zombie driving around… oops that stench was all coming from old man me… yet it seemed that part of town has been spiffing itself up a tad since I
last drove through here. The Pharmacy, along with sister restaurant Holland House, being the biggest, best spiffs around.
I stopped by a couple days after the meeting, hoping to interview Terrel Raley, sometimes called “Terry:” black hair, looks like he’s, at best, in his early to mid
30s, thin. Terry described himself as “not a chef, or culinary expert,” but grew up owning and working in restaurants all over the country. From the start he
thanked me for Music City Brewer’s having their meeting there the previous Saturday: “I want to help foster a healthy homebrewer community and local beer.
They are both true testaments to a successful community.”
Terry used to manage a restaurant on Elliston Place, called Ambi, and has been involved managing and owning restaurants all over the country: including
Texas and New York City. Meanwhile, having fallen in love with German beer, he longed to have a place where he lived when he was very young: Nashville. A
place where people could experience German beer they couldn’t get elsewhere. He moved to Texas in his early teens and longed for a place where the whole
family could enjoy a beer for Dad and malt for the kids… kind of like pharmacies and icehouses in Texas which were community gathering places, and had a
something for every member of the family.
Terry’s partner; Cees Brinkman, already owned the buildings. That was a good start. One of the other reasons they chose this location is Terry said he was
into, “Sustainable in-fill development.” Terry said he pushed for attention to detail, having The Pharmacy’s interior designed as if painted with a “German
palette.” South Texas had a strong German population, and he felt that would work well here too. He also mentioned the odd light bulbs were part of that
concept. If you’ve ever seen old movies featuring German restaurants you may have seen these clear bulbs with a large, odd, filament. And of course the food:
Terry went way out if his way to have Kim at Provence; local bakery, design non-bleached flour rolls for the burgers so any grease from the burgers wouldn’t
soak through, and they could stand multiple toppings of all kinds. The list of burgers is impressive. I had a stroganoff burger that weekend, Millie had a falafel
burger. That’s only two of many options.
But first Terry and his partner, Cees: pronounced “Case,” thought it best to open something a little different, because if “we had just tried a burger and beer
place” they thought the locals would say, “Hey, I can just get a burger or beer down the street where I usually do. So we spent a lot of time on our cocktail and
ice program, and our cheese program: just for two examples. We wanted menu items you can’t get somewhere else and, of course, quality.” Hence the
restaurant next door. Terry described Holland House as starting out as a “gastro-pub,” that developed into a place where, “If you want to come in and have a full
course meal in a fine dress: great, if you want to come in and have some cocktails and eat some cheese: great, if you want to have cocktails by the fireplace:
great. We also have an “oyster program…” Is this anything like an oyster bar? In Nashville? Having scarfed down more than my share of oysters from Florida to
New England… great idea! You know what I miss too? A nice raw clam! Eh, probably getting into health laws these days, ya think?
He said that the menu developed after opening so it should be appealing to those who are, “…adventurous with food.”
So they opened up Holland House March 24th, 2010, and then The Pharmacy, December 23 rd, 2011: complete with a beer garden they were working on, and
improving, during our meeting..
“This wasn’t an actual pharmacy, before we took it over for the restaurant; it was a day care.”
To keep with the German beer focus they had burgers and sausages. Beer-wise they started with Spaten and went on from there adding more German beers:
”I wanted my taps to be German beers and American craft beer brewed in German styles.” They also had Monschof and wanted a good Kolsch; picking and
choosing between German and American Craft brewers like French Broad. “I wanted to keep the price point between 4 and 8. But he wanted to avoid, at first,
the more high gravity German beer, “Not to say I won’t do some, but the state takes 15% to begin with.” And he wanted to keep the prices in line with a beer
garden. “Not that we won’t do some high gravity.” (That might be a bit more pricey.) It was obvious from the steady stream of customers when Music City
Brewers had their meeting there the approach proved is successful. Terry said he found they were doing two cases a week or more in German, German beer I
might add that no one who has lived in this area for a while would suspect would sell so well in this part of Nashville. When they realized the approach was
working they also added plenty of craft beer; thought that had been Terrel’s plan to begin with.
He explained the motif of The Pharmacy this way: “I come from a very German part of Texas, some Spanish influences too. In South Texas if you just open
your eyes there are beer gardens, icehouses, German places: everywhere. I wanted to have something kind of like we had in Texas where the whole family
could go, parents could drink beer, kids could have sodas: something for everyone in the family. I originally planned on burgers and nachos, but went with
sausages instead.” (Keeping German sense, IMO.) I wanted my taps, if they were not German, to be American craft beer.”
And Terry has spent a lot of time exploring great beer: especially German beer, for The Pharmacy… “I went to the German Beer Institute and went to Texas,
Memphis…” (Trying to find authentic versions.) Some brewers like Stoudts impressed him whereas others, like Blackstone’s Kolsch, seemed “more just a lager.”
Terry spends a lot of time and efforts picking and choosing what he felt best represented the style.
It was time to leave and as I packed up Terry said something all Nashville lovers of beer from Deutschland might consider, “We’re going to keep increasing
the portfolio of German beers, probably even triple what you can get now. People want to explore German beers here.”
The Brew-Score
March-April 2012
Page 5
Next AHA Club only competition
For more please go to: http://www.homebrewersassociation.org./pages/competitions/club-only-competitions/schedule/2012-2013-competition-year
May 2012: Scottish and Irish Ale
Entries are due Thursday, May 10, 2012 and judging will be held May 19, 2012. Entry fee is $7. Make checks payable to American Homebrewers
Association. Entry Shipping: AHA COC, c/o Dr. Jeckyll's Beer Lab, 2408 W. Park Row, Arlington, TX 76013 Hosted by Mike Porter and the Knights
of the Brown Bottle club of Arlington, TX, this competition covers BJCP category 9. For more information, contact Mike Porter
at [email protected]
April Minutes: Saturday, 14th, 2012 Meeting @ Jackalope
Attendees: John Malone, Ken & Millie Carman, Karen Lassiter, Philsner (Phil Snyder), Tyler Crowell, Jim Craig, Jonathan Adams &
girlfriend Amy, Gil Cupp, Bill Russell, Tom Gentry, Cliff Reinert, Geoff and Jamie Henderson, former member Byron (Cool Spring’s Asst,)
Mark Forrester, Tom Vista (Hop God),new member John Marquis [If I forgot you it was because there was no Attendance sheet passed
around- from memory]
John Malone, President started the meeting thanking Jackalope for hosting the meeting in their brewery space. Jackalope had a keg of
Spruce Beerstein (Black IPA) for the group. They also gave a free pint of the other Jackalope beers on tap to members as well. Thank-you,
Jackalope!
John Malone gave the Treasurer’s report in lieu of Steve Johnson’s absence.
Beginning balance- $5788.52
New Balance - $6072.52
IN- $ 287.00
March Raffle proceeds-$86.00
BJCP entry fee- $40.00
John thanked Tom Gentry & Rebel Brewer for the donation of the drip tray for MCB booth at the East Nashville Beer Festival and for the
club’s mobile supplies for festivals/competitions etc. The East Nashville Beer fest was at the end of March and a success.
Old business: The judging for Pro-Am will be the 1st weekend in June (Saturday) at Bosco’s. This is the opportunity to have a home
brewer’s beer brewed on a professional scale. (judging by Bosco’s brewmaster Karen Lassiter & the managerial staff in coordination with
Jonathan Adam’s- MCB rep.) The winner will be brewing their beer with Karen at Bosco’s. Please remember when entering to make your
entry something that Bosco’s can brew legally and a style that can be changed or scaled back if needed. (Can be revised to an ale[if a
lager]possibly or make sure your entry is an ale; Therefore a Barleywine would not be appropriate. Depending on the # of entries may need
to have more than one judging session. Entries should be in approximately 2 weeks, will email the club the deadline. The yeast will be
Bosco’s house yeast.
New business –New club work (dickie style) shirts are in the works for those interested. Tom Gentry & Rebel will be doing the
embroidery work. The shirts will be $25.00. If you can think of a pithy saying or design please let John Malone / Tom Gentry know if you
are interested etc.
Next month meeting will be National Homebrew day in lieu of our meeting in Bosco’s back Parking lot. The date is May 5th as opposed
to the original date of 5/12/2012. There may be an abbreviated meeting at Homebrew day Mash in will be 7 am Time for meeting TBA,
probably around 2 pm; First wert available around 8:30/9:00. Karen Lassiter has 2 helpers already, could use a 3rd if anyone is interested.
Jonathan Adams will help dispense the wert as in the last couple of years. There will be 7 gallons each of first runnings, approximately 14
gallons each of 2nd runnings. Style will be a light ale and participants can bring adjuncts to make the style(s) of your choice. You can email
Karen Lassiter or check out the MCB Facebook page to make your own wert reservations. There should also be an email reminder as well
closer to May 5th.
Tom Gentry announced he would be doing an education presentation on draft/kegging conversion etc. This will happen after the
Jackalope tour and tasting. Tyler Crowell did a brewing demonstration at The Green Wagon Health Food store at 5 Points in East
Nashville; The resulting Amber Ales (English & American style) will be presented for tasting after the meeting for those interested to
follow and sample.
Ken Carman requested articles for the Brew-Score ASAP. Would like to get the bi-monthly club newsletter out on the 1st of the month
(every other month.) The March-April Brew-Score’s next publish date will be 5/1/12.
New member John Marquis joined Music City Brewers at the meeting.
Touring of Jackalope followed with owner Bailey Spaulding and Steve Wright conducting the tour. Other owner Robyn Virball was
preparing to open Jackalope for the day. Jackalope opened their Tap room in May of 2011. Due to late equipment delivery and having to
fix some ensuing problems for 8 months the Jackalope beers were brewed on a SABCO homebrew system with a lot of assistance from
Rebel Brewing. The first batch on the full brewery system was completed in January and was distributed to 35 establishments specifically
on draft. There are three year round regular brews and 10-12 rotating beers. There is Bearwalker(Maple Brown,) Rompo Red (Red Rye
Ale) and Thunder Ann Pale Ale. Currently the seasonal brew on tap is Spruce Beerstein(Black IPA.) All of the brews are named after
mythical characters/creatures.
Monthly raffle happened during the tasting. Among the tastings were a Cliff Reinert’s Belgian Blonde, Dale Overdorf’s hefeweizen, Tyler
Crowell’s Irish Red Ale, Millie & Ken Carman’s Cherry IPA Braggot. Commercial examples Hoppin’ Frog’s Turbo Shandy & Belgian-style
Double IPA, Saranac’s High Peak Series Imperial IPA as well as the Jackalope brews. (Failed to snag the tastings sheet)
Respectfully Submitted: Millie Carman (Filling in for Ed Wildermuth, secretary)
The Brew-Score
March-April 2012
Page 6
Music City Brewers powerful presence was felt
at East Nashville Beer Festival in March. We
came. We conquered. We brewed and then
served superior beer. Top left is the Music City
tent where plenty of great brew was served. To
the right, top, the ever long line leading to the
Music City Brewers tent. Bottom left is a picture
of club member Jim Craig examining a Jalapeño
Randall.
Upcoming Competitions 2012: (With entry dates 5/10 or later) For more go to bjcp.org
5/12 (5/11 entry) Goblets of Gold; Mead only Homer, AK. (907) 235-2656*** 5/17 (5/11
entry) Vancouver, BC, VanBrewers Homebrew Competition 604-308-8220*** 5/18 (5/14
entry) Brew Maui, Kahului, HI (808) 283-9453*** 5/19 (5/10 entry) AHA Club-Only
Competition: Scottish and Irish Ale, one entry per club. Arlington, TX. (871)461-9425***
5/19 (5/12 entry) Cheyenne, WY, Eight Seconds of Froth (307)638-6754*** 5/19 (5/12
entry) St. James, NY, BEER Brew-Off (631)678-5480*** 5/19 (5/12 entry) Up Cup,
Bloomington, IN (812)336-2337*** 5/19 (5/11 entry) Beer Barons to Homebrewers, Bala
Cynwyd, PA (215)508-1865*** 5/20 (5/11 entry) Big Batch Brew Batch (Free entry!)
(281)351-7541*** 5/25 (5/22) Great Alaska Craft Beer and Homebrew Festival Haines,
AK (907)303-0075*** 5/25 (5/18 entry), The Raoul Duke British Isles Challenge
Galesburg, IL., (309)337-4398*** 5/26 (5/18) Aurora Brewing Challenge Edmonton, AB,
(780)660-9423
page.
June listings last
The Brew-Score
March-April 2012
Brew Biz: Werts and All
Page 7
We’d been here before, me: across the table from Bailey.
Bailey of Jackalope, Nashville, Tennessee; one of the new
wave of lady brewers and distillers in the country.
I’ve covered Bailey, Robyn and Steve’s story; where they
both came from and how the brewery started before. Asked
and published her story: how and why she became a brewer.
Their web site tells their story in depth. So what’s left to ask,
but…
After all this time, what have you learned?”
Bailey:
Where to begin? Well, I really couldn’t have
imagined it would have taken seven months to set up
the new equipment. I couldn’t have imagined I would
have brewed 180 times on that Sabco system. Your
survival skills just have to kick in. You do whatever it
takes to make it happen.
Anything you would have done differently?
Bailey: Oh,
YEAH! There’s always something that you wish: “Oh,
God if I’d known this.” Probably slope my floors,
instead of having to squeegee them as much. Our
floor in the back is uneven and we did slope a little to
the drains. I’ve now identified the low points where
we need to squeegee them all the time.”
After brewing on the Sabco system for so long, when the new
equipment came in did you folks set that up, or did you have
someone do it for you?
Bailey: Both. We’re
working with Travis Hixon (former Blackstone
brewer now at Popcorn Sutton Distillery), he helped
us with where we needed to put everything. We had
Cornerstone Mechanical and Anchor Electric help us.
They did the rest of our build out, like plumbing,
mechanical and electric. The problem with Nashville
is there are not a lot of places who have experience
building a brewery, but they were so patient.
Jackalope Brewing: An interview with
What do you think the cost of the upgrade was?
the brewer, Bailey Spaulding
The equipment itself cost about $150,000.
Installation was probably another $60,000.
By Ken Carman
What do you see in the future for Jackalope?
Bailey:
The Brew-Score
March-April 2012
Page 8
To the left: Antique Gose bottle (moulded glass), 33 cm in height via wiki
This is my first in a series of columns on lady brewers, but I wanted to make sure she knew I wasn’t
intending to “ghetto-ing” her as if being a woman brewer was so weird, different. She and other women
brewers needed to be set to one side. When I returned the next day she thanked me for mentioning that
before she told me what’s below. I did ask Bailey to talk about her story on women in brewing and if she was
treated different as a woman brewer…
“Among fellow brewers? Not usually… which is great. It’s like perfectly normal; if
I get treated different it’s more from an outside perspective. Sometimes they come in
here and, well…. But then they have our beer and then it’s OK. Now there’s Pink
Boot Society: for any women in the brewing industry; doesn’t matter if they’re
brewers or involved in another way. Now they’re starting regional groups, like here in
the southeast and we also have Barley’s Angels.”
In fact Bailey and Steve Wright were heading off to a convention/meeting on the west coast the
week after we spoke as business partners who respect each other, regardless. A good thing for sure.
Bailey: Well, in the near future, we’re talking about expanding to other parts of the state: draft only. Whenever
people ask us about bottling: our plan is to can. When we started we said it was three years away, and they say, “Oh,
no, THREE years away?” And I say, but we just had our birthday so that’s two years away. It’s closing in, and we
realize your ‘plan’ is never exactly what ends up happening, but it’s good to have. For example, it took us longer to
distribute than we thought, but now that we have it’s growing even faster.
I have noticed since all this happened is the beer, the pale has cleared up…
Bailey: Yes, that’s the big system, having a
conical fermenter helps a lot. We use the BioFine clear now. Bigger, better equipment and temperature regulation:
each tank has a jacket and I can say I want this to be 66 degrees now. With all that you make sure the beer’s clear,
but still unfiltered.
Would canning be a licensing problem in any way?
Bailey: No, it’s more a labeling problem: packaged beer vs.
canned beer and what it has to say. Warnings and such, contents under pressure…
…don’t throw into a fire…
Bailey: (Chuckle) PLEASE don’t do that.
Have you been changing yeasts, malts…?
Bailey: No, we’ve been using the same yeast… Ken: What do you use?
Bailey: Irish Ale Ken: White Labs? Bailey: Yes, which I love. I was a little skeptical when we used it for our Pale Ale,
but I really like the way it works. We changed a little of the ratios, like less caramel malt. Getting all you need out
of them you need less with the equipment. (Essentially better efficiency-ken)
Have you thought about taking that White Lab yeast and starting your own in-house yeast?
Bailey: I think having the
business was the most important part, and when we become more comfortable with that we might develop a house
yeast. That would be great if we could.
So, no sours, huh?
Bailey: Not yet. I’m NOT bringing anything funky back there. I’d like to have a totally
different building for that. We are going to do a Gose-style beer. (See picture, top, left.) It’s a nearly extinct style of
beer with saline water and coriander... from near Leipzig. It’s a little sour and you can do that with lacto, but we’ll
be doing it with a little sour malt. It’s lemon-y, tangy… we’re calling it “Casper.”
Like a Shandy maybe?
Bailey: It’s like a Berliner Weise, so it will be good for the summer. It’s half
wheat-based. We’re going to brew it not next week, but maybe the week after. It’s going to be named,
“Casper.”
The Brew-Score
March-April 2012
Page 9
Bailey: Yes. We use mostly white wheat, like in our Lovebird strawberry-raspberry.
We’re going to bring that back. We did it because it was pink and we did it for February, but for the
summer… we should bring it back. That’s one of the things we’re getting used to. We don’t do full seasonals
and people will say, “Bring that back!” Sometimes I have to think about that, like Lovebird is a different
yeast, so it’s more expensive. We’re using Weizen yeast for the Gose, so maybe we can use that for both.
As in “the friendly ghost?”
Bailey: Mmm… maybe. We’re in a place now where beers we’re trying
to keep everything consistent. Maybe if we have a specialty that would go better with that style.
Think you’ll ever use decoction or even double?
Bailey: Yes, we’re still donating to causes with our specialty beers
like the Exchange Club, we do a lot of special events for causes. It’s getting hard getting used to saying,
“No.” We do a lot of sponsorships of causes we like being affiliated with. As far as green-ness we do reuse
water as much as we can in our brewing, we have skylights so we don’t have to turn on the lights a lot of the
time and figuring out ways we can save energy is important. Not packaging means we have little waste. We
do give all our grains to Hands on Nashville for their community garden. Now they’re right here the day we
brew.
Are you still dong special causes, going green?
Bailey: Just have fun with it. I miss being able to say, “I’m
going to try… this.” So when Art Whitaker comes up from the Murfreesboro club comes up and says: “I have
this Mountain Dew beer I made,” I say, “That’s awesome!” I expected it to be too sweet, but it was lemony.
Anything new you’d like to tell homebrewers a year later?
Bailey: It’s better than I expected. That’s great: you’re homebrewing, you’re experimenting and
you’re having a good time. Don’t get discouraged. I’m really excited to, someday, do some high gravity stuff.
I’d like to do something with champagne yeast.
I’ve had that.
What are the laws?
Bailey: We can’t brew anything over 6.25%. There’s a bill to increase it to 12, I think it’s
going to take a few years for that to go through. Last year when Sierra Nevada was coming in they did ask
them to create a brewer’s high grav license. I don’t think it’s been created yet.
I know that Linus at Yazoo has a distilling license, but I don’t know how expensive that is .
Bailey: Very, and like he can’t sell
(the higher abv) Sue in the taproom. You’d need a bar license to do that and with growlers that would be a
retail sale of liquor where beer is being sold. So… it’s a mess.
Bailey: Yeah! We’re starting a Tennessee Craft Brewers
group. Linus and I are on the board, Jonathan from Marble City (Knoxville), other Jonathan from
Chattanooga (Brewing) and Matt Lewis from Terminal in Chattanooga. I think that’s going to be really great,
we’re going to be educational, have an outreach and also have a legislative side to it.
Do you have a lot of contact with the other brewers locally?
Bailey had to get on line: Southern Brew News had asked her to list the 5 beers she’d never tried and wanted to. We
agree on BrewDog’s End of History and she mentioned a few of the Pretty Things beers; I have tried more than a few.
We spoke briefly of how they share a brewhouse with at least two other breweries in Massachusetts and how difficult
that might be, then she was off to wing her way onto the digital airways, while Millie and I left for home after another
enjoyable interview at Jackalope. Expect a short interview with partner Steve Wright in the future.
The Brew-Score
March-April 2012
Page 10
March Meeting Minutes, as taken by Ed Wildermuth(3/10/12)
Where? The Pharmacy, in East Nashville: Attendees: Amy Gavens, Jonathan Adams, Millie Carman, Ken Carman, Cliff Reinert, Kenneth Gurn (sp?),
Bill Russell, Tom Vista (sp?), Philsner, Alex Boenijk, Tom Gentry, Gil Cupp, John Malone, Steve Johnson, Daniel Christian, Lee Bridges, Justin Martineau, Debie
Walker, Dave Walker, Pat Bush, Chris Rueger, Kim Rueger, Hilary Thomas, Matt Thomas, Dave Brown, Julieanna Kapelan, Jill Wildermuth, Ed Wildermuth
MCB Treasurer’s Report:




Previous Balance (2/18/12)
$5,466.52
Expenses
$50.00
Memberships (New and renewals)
$372.00
March 10, 2012 Balance
$5,788.52
A raffle was held to raise funds to send the Pro-Am winner to GABF. We will continue this for future
meetings, so please bring items you think would be helpful to raise money.
Election of new President! John Malone has graciously volunteered to lead the MCB over the next
year. Despite several dissentions due to his Notre Dame hat, John was elected into office.
New Business
o National Homebrew Day is May 5 this year. That is the same day as the inaugural Bowling
Green beer festival, so to support the festival and raise attendance for National Homebrew
Day, we’ve moved Brew Day to Saturday, May 12. It will take place in the parking lot of
Bosco’s in Hillsboro Village. More details to come.
o Pro-Am competition: AHA and non-AHA members are encouraged to submit their beers for a
chance to have your recipe brewed on Bosco’s equipment and have it judged at GABF. Even if
you’re not currently an AHA member, you will have time to join the AHA prior to brewing at
Bosco’s and sending your submission to Denver in September. It was proposed that MCB will
cover $400 and 1 year of AHA membership ($38) for the winner of the Pro Am.
o Message from the new President: John is encouraging MCB members to get more involved,
especially veteran brewers and to share their knowledge and experience with new members.
He would like to see more home brew days, pics of your set up, favorite brewing equipment,
etc. John has set up a new MCB Facebook group page as a hub for sharing news and
information with the group. Please sign up and join the conversation!
Next meeting will be Saturday, April 14th and Jackalope Brewing (map) at 2pm. Jackalope doesn’t
open up to the public until 4pm and is open til 8pm for those of you sticking around after the
meeting.
The Brew-Score
March-April 2012
Page 11
On Saturday, 28th, I got up at about 6:30, late for me, hopped on my Honda Big Ruckus and scooted
on down to Boscos in Cool Springs to be there by 8. I was there early, and in a few minutes Jay Sadler
showed up in his Lamborghini the BJCP gives all high ranking judges (Kidding!) and shortly after that the
third proctor showed up: John Owen, head brewer at Black Abbey. 12 tasting test takers were
scheduled, and indeed we did have a full room. The three of us sat outside and pre-judged the beers,
while shortly after they started judging sans BJCP guidelines, as required. The proctors judge in silence
and do not, I repeat, DO NOT, adjust their scores. The results? Well, I shouldn’t say, so I won’t. 15
minutes per beer. The three of us also came up with a consensus score: including stylistic, technical and
intangibles consensus. It went very smoothly and we were out of Bosco’s hair in good speed, regardless
of the rumors one of my feet now qualifies as a redhead, the other as a brunette. Nah, that’s not
true: just joking. Sorry to report I have no pictures. Yes, I brought the camera, but I had a more
important job and that kept me quite busy. Here’s to the hope MCB will have more Certified, or higher
than Certified in the case of one test taker, judges soon. -Ken Carman
Upcoming competitions, June:
6/2 (5/19 entry) Buzz Off, West Chester, PA (856)397-0417*** 6/2
(5/28 entry) Ram Every Day IPA Challenge (this may require an “http” before the https.) Indianapolis, IN
(317)955-9900*** 6/2 (5/25 entry) Spring Fling, Bend, OR (541)419-7932*** 6/2 (5/26) Dunedin
Brewery’s Homebrewer’s IPA Throwdown Dunedin, FL (727)254-1594*** 6/3 (5/25 entry) Liquid
Poetry Slam, Fort Collins, CO (970) 489-7413*** 6/3 (5/19 entry) Barley’s Homebrew Competition,
Columbus, OH (614)313-7350*** 6/8 (6/1) Battle of the Homebrews Medford, OR (541)423-1978***
6/8 (5/15 entry) Snowmass Chili Pepper and Brew Fest (970)510-0355*** 6/9 (6/6 entry) Upstate
Brewer’s Cup Greenville, SC (864)940-2938*** 6/6 (5/25 entry- please double check that date at link)
Bluegrass Brew Cup, Lexington, KY (859)484-2349*** 6/9 (5/23 entry) Alameda County Fair Homebrew
Competition, Pleasanton, CA (408)393-1744)*** 6/9 (5/19 entry) Napa Homebrew Competition, Napa,
CA (707)980-3200***
6/9 (5/31 entry) Bethel Homebrew Festival and Brewer’s Challenge, Bethel, ME
(207)756-4358*** 6/9 (5/19) ABC Brews Crews Homebrew Competition, Ypsilanti, MI., (734)717-5102***
6/9 (5/19 entry)*** 6/9 (5/19 entry) Inland Empire Brewing’s Pro Am Competition, Riverside, CA
(951)643-7687*** 6/9 (5/19 entry) Ismael’s Homebrew to Pro-Brew, Santa Cruz, CA (831)336-4569***
6/16 (5/9 entry) San Mateo County Fair, San Mateo, CA (Label contest too!) (650)995-6255*** 6/16
(6/15 entry) Door County Homebrewing Championship, Bailey’s Harbor, WI (612)669-0180*** 6/16 (6/9
FREE entry) Digfest Home Brewer Competition, Grandview Heights, OH. (614)486-0196*** 6/21 (6/11
entry) AHA Competition Final Round, Seattle, WA (253)661-3664*** 6/23 (6/8 entry) Ohio Brew Week
Competition , Athens, OH (740)591-5692*** 6/24 (6/22 entry) Maineiac Homebrew Competition, South
Portland, ME (207)774-6184*** 6/30 (6/22 entry) McHale’s Quarterly Mashout, Chattanooga, TN
(423)544-9685
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