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Bier Brewery

November 23rd, 2010 James No comments

I was running over to my favorite brewers supply store, Great Fermentations, this afternoon when I noticed something intriguing. There was a sign in the window a few doors down that read “Bier Brewery Now Open”. Awesome!

I stopped in and tried several of their beers including an Oatmeal Stout, Porter, Brown, and a Pale Ale. All of which were awesome but one stood out. The Oatmeal Stout! It is amazingly delicious. One word comes to mind… Smooth! The coffee, chocolate and roasted malt shines through.  Basically every thing you would expect plus that extra bit of awesomeness that makes this oatmeal stout one of the best I’ve had.  Not a full review on purpose but I will say it’s sweeter rather than dryer and not too bitter but certainly balanced.  They’ve only got a few of these kegs and you owe it to yourself to go get some tomorrow or this weekend before they run out.

The folks there were equally awesome, even though I couldn’t talk them into a free shirt :) Ben and Darren answered all my questions and filled me in on how they expect to be out of the 7 beers on tap by the end of the weekend. However, they have a bunch of other styles lined up and ready to go on tap.

Bier Brewery is officially open Wednesday before Thanksgiving from 3 to 7 pm.  Until then enjoy this picture of Darren and Ben as well as the growler of Oatmeal Stout that I scored!

Brew Masters

November 22nd, 2010 James No comments

Anyone that has followed Sam Calagione’s YouTube channel has been chomping at the bit for this show to come out. Those who haven’t, let me fill you in. Brew Masters is a TV show on Discovery Channel that stars and is narrated by Sam. The entire point is to follow him around as he researches new beer recipes and ingredients. The possibilities are endless and it’s really exciting for anyone even mildly interested in drinking beer.

The first episode, entitled “Bitches Brew”, follows Sam as he comes up with an idea for a beer of the same name to coincide with the 40th anniversary release of Miles Davis’ album of the same name. It follows, in a chronological time line, his meeting with Sony into pitching his ideas with his team, and finally making and packaging the beer. Did I mention the timeline involved in this episode? They want Bitches Brew ready and out to the public in about 9 weeks which puts a big strain on the team.

Half way into the show they break it up and give us a little perspective of what it’s like on the bottling line. I hope for their sake this isn’t what it’s like everyday because a piece from their line comes up missing and they have to inspect each bottle twice before deciding they need to quarantine off those cases of beer and continue bottling. To make matters worse the beer it is stuck in is a 90 Minute, arguably one of their best beers.

My favorite part of the episode is the little tidbits of information that Sam drops throughout the episode. He covered so many basic aspects of brewing that I can’t imagine there will be much more basic stuff to go over in the next episode. Which is exciting to see what knowledge bombs he’s going to drop on us in the coming episodes.

Bottom line: I’m extremely happy to see this show on television. I really hope it reaches out to some new people getting into brewing and I certainly see it providing entertainment for those that like to brew and drink beer. Maybe I can even refer my family to this show when they ask me why I like to brew my own beer. I’ll certainly be coming back to this. I can’t wait to see what Sam and Dogfish Head have in store for us!

Rock Bottom and Gordon Biersch Merge to form CraftWorks

November 15th, 2010 Jim No comments

Since there’s a stronger “Hoosier brewer” element to this story, I’ll blog this here rather than my normal blog home (Central State Asylum).

Jay Brooks of the Brookston Beer Bulletin mentions today that Rock Bottom Breweries and Gordon Biersch are merging (along with Old Chicago) to form CraftWorks Restaurants and Breweries (He also reprints the full press release so I won’t. Click through to read it.)

I like Rock Bottom, so put me, along with Beernomics blogger Patrick Emerson, as going on record as thinking this is a “good thing.”

As a consumer and a fan of local foods, I generally consider restaurant consolidation a “bad thing” but here I feel divided. Like Emerson, I think Rock Bottom is a gateway brewer. Their ambiance, plate price, and Applebee’s+ menu fare make the place a desirable dining destination for a lot of people who would not head anywhere specifically for craft beer. And then, when they arrive, there’s a decent selection of well-crafted beers, most of which are accessible and (presumably) tuned to local palates. If they acquire a taste for craft beer, or at least temper their sense of risk, they may become someone who seeks craft beer in the future.

I talked with the Dave Chichura at Oskar Blues when I was in Boulder for the Beer Bloggers Conference. He had spent some time as a brewer at Rock Bottom and spoke well of his time there (along with local beerman Clay Robinson). Both Chichura and the guys at Sun King (Robinson and Dave Colt) are brewing magnificent beer. They’re innovative brewers and solid brewery managers. I’m not saying that Rock Bottom taught them those things. How could I know? But Rock Bottom at this point seems to be serving as the farm league for tomorrow’s future in beer.

Of course, if this merger triggers a change in policy that encourages more mediocrity and less integrity batches, I reserve the right to change my mind about this.

Hopefully the Rock Bottom part of the merger will continue to acknowledge that their future success in the craft beer world will, in part, rely on their ability to compete against truly local and regional brewers who will continue to design beers for audiences they know well and respond to quickly. CraftWorks can only do this by continuing their current federalist(?) approach to brewing.

At least, I don’t think a more centralized approach will work out for them.

Which is the argument for why I think this is “not a bad thing.” The argument for why it might be a good thing is that, if economies of scale and the merging of redundant operations allows CraftWorks to open new locations, more people will be introduced to craft beer in an environment they are culturally familiar with. And there you have it. This is CraftWork’s game to lose at this point.

City Market Bar

September 11th, 2010 James No comments

The City Market at downtown Indy has had it’s fair share of trouble but I hope this news get’s new customers to there excited.  It is situated across the street from the same place people go to court, register for a gun permit, and get a marriage license (or divorce), the Indy City Hall.  I never understood why it was a place people would want to stay away from.  Seriously though, I used to attend IUPUI and spent many of my lunches there hanging out and eating some good food.  There are all sorts of people there peddling their wares, giving haircuts, and selling fresh grown produce.  Heck, one year I even bought my wife localy made chocolates for Christmas there.  I can remember being in middle school and we took a field trip there.  I guess you could say the City Market holds a special place in my heart.

So I’m excited to hear that the City Market bar has gotten a liquor license.  Currently they are going with the name Tomlinson Tap Room which yet again reminds me of school due to a teacher of the same name.  However, it get’s it’s name from Tomlinson Hall, the city’s first real convention center which stood at the City Market site. It burned down about 50 years ago in 1958.  The goal of this bar is to appeal to those of us that like to spend $5 on an awesome glass of beer and as such they have teamed up with the Brewers of Indiana Guild.  They have members that control some 32 breweries in the state and the tap room hopes to feature beers from around 15 of the central Indiana ones.  More proof that it is an exciting time for craft beer in Indiana!

Now for the bad news.  Due to construction and projects they aren’t expected to open until sometime in 2011.  Currently their hours are going to be Wednesday through Friday noon to 8 p.m. and noon to 6 p.m. Saturdays.  However, I’m sure if business starts booming and the tap room is full past that time they’ll adjust their schedules.

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Solid Ice Beer Tray

September 5th, 2010 James No comments

Although colder doesn’t always equal better in the world of craft and micro brews you’ve got to admit this is still pretty ingenious.  You’d think this thing would be super simple to make right?  But you’d be wrong.  Apparently this guy tried several different variations before he figured out the trick was to use bottles filled with sand and freeze the tray in layers.  Anyhow, enough jibber jabber.  Read his instructions here via cockeyed.com and check out the pictures and the video below.

Categories: Beer News Tags: , , ,

NABC Goes Smoke Free

August 27th, 2010 Jim No comments

As a person who has never smoked a cigarette in his life and who spent his youth coughing out the smoke inhaled from his parents’ Salems (Mom) and Camels (Dad), I have often remained silent on the issue of the smoking bans in bars and restaurants, even though my Liberaltarian political position makes me uneasy in regard to the government telling business owners how to run their own businesses when there is less than ample proof that society would break down without said intervention.

In my perfect world, all smokers and smoking establishments would just wake up tomorrow and say “Enough! Let’s make that one guy in Indianapolis really happy and make Smoke Free America a reality.”

I, of course, have no illusions that this will ever happen. However, every so often there is good news on the “people freely choosing to go Smoke Free” front. Earlier this week New Albanian Brewing Company decided to make their Pizzeria and Public House 100 per cent smoke free. From the Potable Curmudgeon blog:

This is our choice, and not one mandated by local government, although I concede it’s only a matter of time until the decree is issued. Although I smoke cigars, and not being able to smoke a cigar in my own bar will take some getting used to, it is my belief that the time has come to acquiesce to changing attitudes and societal norms…

The argument from workplace safety is a compelling and well nigh irrefutable one. The case aesthetically is equally convincing. The simple fact of the matter from management’s perspective is that trying to balance smoking and non-smoking needs in the context of the configuration of an establishment like ours has become maddening.

OK, so they didn’t wake up and decide to make me happy. I can live with the fact that they had other reasons. But I’m also happy they are making this choice freely, without government interference, and because they think it will improve their ability to run their business in the most efficient way they can.  It also makes me happy that a shift in societal norms regarding smoking is one of the factors here.

As a student of political science I can tell you that I have read research that suggests that legislation has very little sway over the choices we make, but, if it is promulgated at a time when public sentiment seems to be shifting anyway, it can have an exponential impact on behavior. That seems to be the case in regard to smoking bans. It isn’t that the legislation alone has caused a significant drop in smoking, but it likely has sped the transition we are living through.

But that’s a conversation for a different day and probably on a different blog.

Great Fermentations

March 30th, 2010 James No comments

Great Fermentations is my personal favorite store for getting beer and wine making supplies.  They’ve recently mailed me some of their newest, uhm, newsletters!

They have several classes coming up including a Beginning Brewing class.  From their website:

Learn the basics of brewing with extract and specialty grains in this live demonstration. We’ll show you the tips and tricks to make your brewing easier and more successful. This is your chance to learn from our mistakes! Class meets one time for about 1.5 hours. Reservations are required two days before the class. Class fee is $15 or attend with a friend and pay $10 each.

This would be a great class for anyone interested in brewing their own beer to get involved with.  Look for it on April 21st and May 12.  Only one of those dates is needed.

They also have an All-Grain Brewing class for those of you who are more advanced.  Again, from their website:

We’ll show you the tips and tricks to make the transition from extract to all-grain easier and more successful. This is your chance to learn from our mistakes! Class meets one time for a minimum of 2 hours. Reservations are required two days before the class. Class fee is $25.

You can look for that one on April 25th.  Expect it to fill up fast so go to their site now and get signed up!

Do Liquor Stores Cause Crime, Does Save My Sunday Really Care?

March 2nd, 2010 Jim No comments

In regard to Jimmy’s post yesterday I have a few more comments.

Save My Sunday, my new whipping post, has a lot to say regarding whether Walgreens should be granted the retailer liquor license they have applied for which would allow them to sell liquor in most of their 53 central Indiana stores and 200 statewide. As a group that nominally opposes liquor sales on Sunday but clearly wishes to abolish liquor sales altogether, they are of the mind that Walgreens’s application should be denied.

Their logic is that an increase in liquor outlets, by making alcohol more easily obtainable, will increase drunkeness and the problems associated with it. They have been saying this for awhile now, but earlier this week two Indiana University professors helped them out by putting some science behind the theory.

According to Criminal Justice professor William Alex Pridemore and Department of Geography professor Tony Grubesic, in a briefing presented as part of the Feb. 18-22 annual meeting of the American Association for the Advancement of Science in San Diego, California and in a press briefing on February 22, an additional off-premise liquor outlet in a square mile block is associated with an additional 2.3 simple assaults per year. An additional restaurant is associated with 1.15 additional simple assaults and a bar with 1.35 additional assaults.

Now statistics are statistics, and I’m not here to deny that these two professors are fine collectors and analysts of data. I’m sure they are. But statistics don’t show or prove causation. Causation must be theorized from the available data and then tested. All this study can prove is that there is a relationship between crime and liquor outlet density. That relationship does not have to be causal. But Pridemore and Grubesic, according to this summary of the paper, seem to believe that the liquor stores do more than serve as a marker of high crime areas and in fact claim,

We could expect a reduction of about one-quarter in simple assaults and nearly one-third in aggravated assaults in our sample of Cincinnati block groups were alcohol outlets removed entirely.

The causative mechanism according to the authors is

A higher density of alcohol sales outlets in an area means closer proximity and easier availability to an intoxicating substance for residents,” Pridemore said. “Perhaps just as importantly, alcohol outlets provide a greater number of potentially deviant places. Convenience stores licensed to sell alcohol may be especially troublesome in this regard, as they often serve not only as sources of alcohol but also as local gathering places with little formal social control. [emphasis mine]

This seems pretty flimsy to me from an economic standpoint. Even on the Saturday night before the Super Bowl, package liquor stores are always well stocked. So in terms of available liquor, we live in a world where our physical supply routinely outpaces our consumption. If you added a liquor store across the street from another outlet, you have not made booze any more convenient or cheap and you have barely altered the landscape in regard to proximity of sale. It is true, as the author’s suggest, that you do create an additional space where people that desire alcohol will run into each other, “potential deviant places” which is something I will come back to. And keep in mind, the professors were talking about blocks of one square mile, a perimeter so vast it can be walked in an hour.

It seems to me that a higher density of liquor stores are not the cause of higher incidents of assaults, but rather architectural signals of, well, not to put too fine a point on it, worse sides of town. That is, retail outlets don’t spring up haphazardly; they go where the demand is. Put another way, a high liquor store density tells you that you are in a high crime area, not that liquor is the cause of that crime, which renders the authors’ supposed reduction in crime from reducing the amount of granted liquor licenses absurd. No one remembers Prohibition as being a low crime moment in America’s history. That experiment has already been run.

Without seeing the presentation myself I can’t know for sure if the authors accounted for the notion that an additional liquor store in a bad neighborhood was also an additional target of a robbery. That is, 2.3 additional assaults per yer isn’t that big of an increase. It wouldn’t surprise me at all to find that if we were to obtain the raw data and remove from the population all burglaries/robberies of liquor stores that the effect would be reduced to near zero. (Note: the summary of the paper linked here doesn’t say “per year.” It just says 2.3 additional assaults. Without a time paramter that statement doesn’t make any sense. I could be drastically underestimating the increase in assaults here and will correct it when and if I find a reason to.)

But for the sake of argument, let’s assume the authors are correct, that by reducing the amount of licenses one can actually reduce crime, does it follow that the correct course of action is to deny Walgreens their license?

I would argue that it does not. As Jimmy pointed out yesterday, this would be a governmental action that is discriminatory against Walgreens specifically and cannot be supported by law. CVS, Kroger, Meijer, and several other outlets all already sell liquor and Walgreens is at least as responsible as any of them, probably more so given CVS’s ethical problems of the last decade. And why would you want to keep Walgreens out of the game? All this will do will transfer some of CVS’s, Kroger’s, and Meijer’s profits over to Walgreens. That’s why they’re so up in arms over Walgreen’s return to the liquor game.

Rather the proper response, if the authors are correct, would be to simply reduce the amount of licenses allowed and let Walgreens obtain a license wherever one was available. Which presumably is what John Livengood would agree to since, by his reading of current Indiana law, there are already too many licenses issued and so Walgreens would be SOL. I don’t know if he’s right or not, but as Jimmy mentioned yesterday and as the Star reported, at least one judge thinks he’s wrong.

And speaking of Mr. Livengood, he cracks me up. If you were to read this line from him, “A corporation that once said it would never sell alcohol is now essentially turning its once family-friendly drugstores into liquor stores,” [emphasis mine]wouldn’t you suppose he was one of Save My Sunday’s bloggers? Wouldn’t you think he was a neo-Prohibitionist of some sort, full of loathing for those despicable outlets that profiteer off man’s vices?

Well guess what! He’s the CEO of the Indiana Association of Beverage Retailers, and by “beverage” they mean alcoholic beverages. He has his dog in the fight, sure, but trying to appeal to our emotional sense to convince us that the only acceptable place to buy liquor is a liquor store, just seems in bad form. I quickly add, though, that I do think the best place to buy liquor is a liquor store. People who follow liquor trends and talk directly to liquor consumers can impart a wealth of knowledge to the curious shopper. CVS employees, as nice as they are often are, just aren’t very helpful when you need to know which box wine goes best with chicken breast baked in cream of mushroom soup. (Pssst, I’d go with the Target brand Wine Cube California Chardonnay.)

Walgreens Sells Beer, Almost

March 1st, 2010 James No comments

Tom Spalding over at the IndyStar is reporting that Walgreens wants to sell alcohol.  Their reasoning is obvious.  Nearly every CVS, Kroger, Marsh, Meijer, Walmart, and many gas stations already sell alcohol in the Indy area, add to that the Crown, 21st Amendment, Community Spirits and United Package liquor stores and that’s a lot of booze.  Walgreens however, for the moment, does not  sell any alcohol in their stores.

I know for a fact not selling alcohol hurts their business because I’ve heard people talk about how they don’t shop there simply because they can’t pick up some beer or a bottle of wine.  At the same time though I’ve talked to people who say they shop at Walgreens because they don’t allow liquor sales which would seem to give them an edge over their biggest competitor, CVS.  In reality though those people aren’t going to stop shopping at Walgreens if they sell beer

What I really don’t get is why there are groups against this.  Their claim is that there are plenty of licenses to sell alcohol already in Indiana so why do we need to issue any more?  This argument doesn’t hold water (or beer for that matter) however, because you can’t tell CVS they can sell beer and then tell Walgreens they can not.  It’s not fair to business and it would only hurt competition if Marion Superior Court Judge Theodore Sosin were to agree with the state beverage retailers who filed a lawsuit stopping Walgreens from obtaining their licenses.  Although he did not agree and denied them, they are appealing the decision.

From the article it seems Walgreens plans on moving back into this market very responsibly and claims that it will be a drug store first and foremost always and never a liquor store. What we’d really like to see though is Walgreens working with local distributors to sell craft brew in their stores. A great way to do this is to just ask them.  If enough people do it someone is sure to at least consider it.  Use this form to contact Walgreens and tell them to consider selling microbrew from Indiana breweries like Three Floyds, Upland, Sun King, Barely Island, etc..

The battle to control liquor sales seems almost never ending and this is just another page in the saga.  It will be interesting to see how this plays out but it’s hard to imagine Walgreens being denied liquor sales if that’s what they really want to do.

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