I was cleaning out the garage and came across an old edition of the New Yorker with an article about a craft brewery deity, Mr. Calagione, the owner of Dogfish Head. A lengthy article but it reveals how Mr. Calagione decided to build a barrel entirely of Palo Santo, one of the world's hardest woods. "A Better Brew" was published two years ago but comments on the changing climate of American Beer and is a great read for that insight.
Annals of Drinking: A Better Brew: newyorker.com
Beside being incredibly long this was an amazing article. It gives hope to everything we're doing. Plus now I can justify spending so much for a doghead beer. I like his approach for recipes, we are just going off of what is out there, he researches what is culturally and historically popular. This also gives credit towards the recipe I've been trying to push for a while: MATE! I think if we brewed more of a honey ale, the mate flavoring would provide the perfect background flavor. Also...what about a cinnamon wheat beer? Back to reality, there was the reference to batch differentiation. When we get to "that" level, I think we should record what we think is different about each beer or rather what small things we changed. If not successful for marketing purposes I think it will help the craft brew movement in getting away from the Anheuser-Busch "consistent is better" towards the wine movements acceptance of taste difference. A beer may be good, but even I don't want to drink hopstoopid every day.
ReplyDeletePalo Santo is the beer I had you try in Show Low the other day Garret. One of my favorite brews right now. Dogfish Head is definitely the cutting edge of craft brewers these days. His book "Brewing Up a Business" is incredibly informative as well, especially if you guys are wanting to go into the micro brew business.
ReplyDeleteOh yeah, I remember the beer my friend. Damn good. I'm about to try the Chicory Stout by Dogfish which sounds intriguing. I'll let you guys know how it is. Had no idea Mr. Calagoine wrote a book. I guess he really is the guru. Have you read it Borracho?
ReplyDeleteWithout a doubt I'm interested in doing something with beer, either a microbrewery or pub or just bottling and selling to a local bar/store... who knows. But if sticking my arm into hot mash everyday was a reality, i would be a happy man.