In Review of A Beer: Legend of Tom by Black Bridge Brewery

***Update: So, yeah, I’m just an amateur at this drink tasting/reviewing thing. It was BRANDY barrels, not RUM. My bad. I repent in dust & ashes and all. Trust not the reviews on this defunct blog. Well okay, this is still a really good beer.***

As this Saturday, August 12, marks the fourth year of operations for Kingman’s first brewery, Black Bridge, and since the soiree on the aforementioned Saturday commemorating said operations will feature the revealing of a new beer to add to the already extensive tap list, the time seems appropriate to experience this new beer.

First, some context.

The beer’s moniker is Legend of Tom¬†and it is a Barrel Aged Coffee Imperial Porter. ¬†Now, barrel aged beers are not unfamiliar to craft beer enthusiasts. ¬†They’ve been quaffing stouts and porters and even IPAs aged in wine, whiskey, rum and whatever barrels for an interval of many years. ¬†But, that’s not what this new release is; at least, not barrel aged in the traditional sense.

Brewer’s in Portland and San Diego ascertained that coffee beans – green coffee beans, that is, beans that have not yet undergone the roasting process – absorb their surroundings handily and profoundly. ¬†The brewers thus placed the green beans in an empty barrel that had previously contained the spirit of the brewer’s choice. ¬†For Kingman that meant the green coffee beans, procured by Beale Street Brews, were aged in rum barrels provided by Diamond Distillery. ¬†Once the beans have been barrel aged to the brewers delight they are cold-brewed. ¬†The resulting coffee is then added to the wort at some point during the boil. ¬†Or perhaps after. ¬†Esoteric lore such as that can only be divulged by Tom, the brewing sphinx*.

The process results in a coffee tinged with the libation within which barrel it was housed melded with a malty delight called beer.  It sounds fantabulous, does it not?

*The next question is, who is Tom? ¬†He is a curious character, one of myth and obscurity. ¬†Only those on the inside know his true identity and he is spoken of in whispers. ¬†And that’s all that can be said at this time. ¬†Regardless, he has overseen the production of this new beer and … well, its character shall be dissected in the words to follow.

Begin At the Beginning (Aroma)
It emanates so much coffee!  It smells like breakfast on the third day of seven days off.  Like a campfire with a little perfume.  Thus, dark grains, strong coffee and a hint of hops.  Smashing.

And Go On (Appearance)
What a luscious head, the tincture of Irish cream on a waffle.  Dense but approachable and stable, indubitably enhanced by the nucleation points in the glass.  It rivals Angry Elf in color, an unfeigned brownish-black with sensuous spotlights of garnet.

Till You Come to the End (Taste)
There’s fruit at first taste, like a bursting plum. ¬†With some tangy rum. Yes, there’s that distillery. ¬†But that dwindles and the tang of dark fruit remains. ¬†It rings on the tongue like the drawing of Anduril from its sheath, with all the ¬†accompanying fanfare. ¬†There is bitterness, derived from the sharp black coffee burntness. ¬†But it lingers not. ¬†The coffee presence is far superior to any other coffee beer, very fresh, smoky, mapley & caramelly. ¬†Seeking the hops may result in a smidge of earthy resin. ¬†Medium body, not really chewy but substantial. ¬†Lingers, sweet and content. ¬†The bitterness creeps up in the finish. ¬†Not belligerently, but properly, like an English hop?

Then Stop (Conclusions)

The coffee, malt, rum, mixed sagely.  The cold brew coffee reduces the beer abrasiveness but enhances its depth.  As with so many of the offerings at Black Bridge, this one is high in alcohol content but that, too, is deceptive; for Legend of Tom wants to be a session beer but is far too sophisticated for such things.  In other words, it is ridiculously easy to drink.

Is it the best beer ever from Black Bridge? ¬†If it were a novel it would perhaps be something from Dostoyevsky, maybe Crime & Punishment¬†– dark but compelling, a long journey; Hemingway’s The Sun Also Rises. ¬†If it were a song … Whiskey in the Jar or One¬†by Metallica; God Save the Queen¬†by Sex Pistols.

(Author’s Note: ¬†I like it better than 80 Shilling).¬†

That answers not the question. ¬†Is it the best? ¬†It’s for beer lovers, ¬†possessing all the t has all you could want from a beer. ¬†Dark malt backbone. ¬†A little hops presence. ¬†Coffee. ¬†High alcohol. ¬†Below are the guidelines for American porter’s, standard and imperial. ¬†You can see how Legend of Tom fits in to all these and then expands on the styles.

(Author’s Note, again: ¬†I like it better than Shugga Momma).

But is it the best from B3? ¬†Interestingly, this does not have the same “house” flavor that the Black Bridge beers carry. ¬†That is no condemnation, either of the beer or the house flavor. ¬†Such a thing is expected from using a particular yeast strain and local water and the same equipment. ¬†It is what makes your local your local. ¬†Tom paid meticulous attention to itself.

(Last Author’s Note: ¬†I like it better than Evil Red).

Cheers and well done!

Beer Judge Certification Program
20A. American Porter

  • A substantial, malty dark beer with a¬†complex and flavorful dark malt character.
  • Medium-light to medium-strong dark malt aroma, often with a lightly burnt character. Optionally may also show some additional malt character in support (grainy, bready, toffee-like, caramelly, chocolate, coffee, rich, and/or sweet). Hop aroma low to high, often with a resiny, earthy, or floral character.
  • Medium brown to very dark brown, often with ruby- or garnet-like highlights. Can approach black in color.
  • Full, tan-colored head with moderately good head retention.
  • Moderately strong malt flavor usually features a lightly burnt malt character (and sometimes chocolate and/or coffee flavors) with a bit of grainy, dark malt dryness in the finish. Overall flavor may finish from dry to medium-sweet.
  • May have a sharp character from dark roasted grains, but should not be overly acrid, burnt or harsh. The dark malt and hops should not clash.
  • Medium to medium-full body. Stronger versions may have a slight alcohol warmth. May have a slight astringency from dark malts, although this character should not be strong.
  • May contain several malts, prominently dark malts, which often include black malt (chocolate malt is also often used). American hops typically used for bittering, but US or UK finishing hops can be used

Brewer’s Association Guidelines
American-Style Imperial Porter

  • Color: Black
  • Clarity: Opaque
  • Perceived Malt Aroma & Flavor: No roast barley or strong burnt/black malt character should be perceived. Medium malt, caramel and cocoa sweetness should be present.
  • Perceived Hop Aroma & Flavor: Low to medium- high
  • Perceived Bitterness: Medium-low to medium
  • Fermentation Characteristics: Fruity-estery flavors and aromas should be evident but not overpowering and should complement hop character and malt- derived sweetness. Diacetyl should be absent.
  • Body: Full
  • Alcohol by Weight (Volume) 5.5%-9.5% (7.0%-12.0%)

Of Soundscapes and Drinking With Your Ears

A few weeks ago, Science Friday had a segment that featured Charles Spence, author of the book Gastrophysics:  The New Science of Eating.   Spence is investigating how sounds enhance your victuals.  He conducted an experiment some years ago at a seafood restaurant.  Some diners listened to the sound of cutlery and others listened to the sounds of sea.  Those who listened to the sea rated the sea as better tasting or enjoyable.

The experiment (referenced in the Journal of Sensory Studies in 2010) shows how sound might be used to emphasize or draw people‚Äôs attention to certain flavors of the dish. ¬†… ¬†In light of findings like these … it would be smart for cooks, restaurants, and others involved in food marketing to understand how music might influence the taste of their food.

The Edinburgh Beer Factory evidently gave consideration to this research.  According to a story in The Guardian in 2016,

“Kirsty Dunsmore, co-founder, says: ‚ÄúWe‚Äôre trying to get people to rethink lager [the Factory‚Äôs main product]; see it as more stylish. We‚Äôve found its visual representation and musical context can help reframe that and make the customer enjoy it more.‚ÄĚ ¬†…¬†She adds that the Edinburgh Beer Factory targets consumers who are most likely to buy into its brand. ‚ÄúWe target them in three ways: through our social media activity [by selecting favourite bands when posting a tailored Facebook ad, for instance], partnerships and sponsorship and content.‚ÄĚ David Bowie, Joy Division and New Order are often mentioned in the business‚Äôs social media posts, for example. “

Thus, soundscapes are employed not just on premises to encourage and enhance drinking but in the marketing side of the establishment.  The research paper Noise and its impact on the perception of food and drink noted that

¬†… it soon becomes clear that much of our enjoyment of food and drink actually resides in the anticipation of consumption and the subsequent memories we have, at least when it comes to those food experiences that are worth remembering. ¬†(Italics added)

Flavor, it seems, is something of an illusion; a multi-sensory experience that resides in far more places than just the taste buds.  In fact, the paper noted above sates

“It has been estimated, at least by some researchers (e.g. see [53, 54]), that as much as 80% or 90% of what people commonly refer to as the taste of food and drink really originates from the olfactory signals picked up by the nose “

Following that there is anticipation of the food or drink (like when you know someone at home is making some chocolate chip cookies and it’s all you can think about all day); then there’s seeing the thing, tasting the thing, the ambiance of the venue (voices, known and unknown; clink or clunk of glasses and plates on table or bar; music.) ¬†All these contribute to flavor. ¬†Therefore, taste will be different each time and for each person since all of us have our own personal and disparate perceptions. ¬†When you visit your local brewery and drink a Locomotive Stout or Legend of Tom it’s possible to be in a crabby mood; the beer may not seem as good as yesterday’s when, in fact, physically, there is no variation. ¬†Mood impacts flavor. ¬†Mood can be altered by the things noted above.

Spence’s research also points out that high music brings out sweet tastes and low music emphasizes sour tastes. ¬†He mentions in his paper

the hedonic valence of sucrose (but not of sodium chloride) solutions were elevated (meaning that people reported liking the solutions more) when listening to either loud noise or music.

Friday visitors to Black Bridge Brewery are apt to hear Def Leppard Radio playing via Pandora. ¬†The music, whether it be Def Leppard (isn’t that 80s stuff high pitched?) or other selections (for, indeed, one person’s musical proclivity is another’s hullabaloo) drives the ambiance and maybe, just maybe, that adds to pleasure of the whole experience. ¬†Music enhances flavor. ¬†Interestingly, too, the sweetness of the food or drink was rated better with loud background noise or music playing than when the participants had the same food or drink in silence.

These studies were also carried out with lab rats, of course.  They revealed another effect of loud noise.  The lab rats ate and drank more as the background noises increased.  Couple that with

recent findings from a 4-year study from the Karolinska Institute in Sweden [which] found that for every 10-dB increase in the road traffic noise levels, there was a 3-cm increase in waist size. More dramatically still, those exposed to loud airplane noise had a waist line that was, on average, 6 cm larger.

Loud noises (hi, Brick) will make patrons drink faster.  If restaurants, or bars, want more sales maybe they are cranking up the noise, too.  More consumption also adds to the increasing waist lines noted above.  But that is a level of loudness that prevents talking.   Generally, this will not be the case at your local.  There, talking is totally possible and music can be the backdrop of connection and an enhancement of flavor.

—- Sources for your perusal —–

On Imperial Stout – Most Notably, Angry Elf

In his book Brewing Porters & Stouts author Terry Foster enumerates several stouts that he had readily available at the time of his writing or that were in his locale. ¬†Some of the names are renowned and acclaimed: ¬†Old Rasputin Russian Imperial Stout, Yeti Imperial Stout, Narwhal. ¬†Foster consecrates an entire page to sundry stouts and then declares: ¬†“You should have no difficulty finding other versions of this style in your own area.”

That was no fallacious declaration.  Verily, in our small town we can find our own imperial stout.  Angry Elf is that stout; brewed initially by Kingman home brewer Mike Hinman and now often offered on tap at Black Bridge Brewery.   There should be no qualms about putting it amongst the other beers noted above.  It was last on tap late last year (2016) and a portion of this inky potation secreted away in forgotten vaults.  I am grateful I was allowed a sample of this well aged beer.  It was outstanding.

It pours an impenetrable black, a darkness that even the sun cannot pierce, with a dense brownish bay of foam for its head. Only at the edges of the glass can you discern some brown and red accentuations. ¬†The bouquet is redolent of dark fruit and high alcohol like a brandy or cognac or some other liquor of which I am ignorant. ¬†This smell portends its alcoholic potency. ¬†(Yeah, don’t really remember the alcohol content; knowing Tim & Mike it’s probably like ten to twelve percent.)

The first sip: ¬†surprisingly, it’s very soft; not as aggressive as one might think after gazing upon it and recalling its name (Angry Elf). ¬†It’s more like Will Ferrel’s Elf. ¬†There’s a slight nod to vanilla and hops are palpable at the edges of the tongue; a bitterness intended only to offset the hedonic, malty power of the body but not to be harsh or resinous.

Great, now I’m thinking of Will Ferrel … the relish of candied marshmallow is discernible, maybe, in the next draught? ¬†Along with a little anise? ¬†It is even minutely smoky – as in cigar, not peat. ¬†It dries on the tongue expeditiously while not being astringent. ¬†The warmth of the alcohol is subtle, an alluring fade out. ¬†Roasted malt becomes more apparent as the body warms. ¬†The beer’s body, not mine.

Kingman has some sublimely talented brewers both in the home brew community and at the professional level in Black Bridge. ¬†Angry Elf is a child of both. ¬†It hits all the right markers for the style but is far more than a derivative of those guidelines. ¬†It’s a confident, not arrogant, beer. ¬†Everyone said that aging this beer made it even better (6-8 months, I think?) and they were not unsound in their views. ¬†At all. ¬†It’s a complex beer wherein no one factor overpowers or outshines the other. ¬†Really a superb accomplishment.

(Joe even let me in on a secret:  apparently, this stout has won gold medals at beer competitions!  My shock is not apparent.)*

So, two gold medal beers from Black Bridge: ¬†Angry Elf and Katastrophic Humiliation. ¬†And I’m sure they will be appearing in competition once again. ¬†Beware, other beers.

See below for additional info on what to expect out of any imperial stout you like to drink.

20C. Imperial Stout

  • An intensely-flavored, big, dark ale with a wide range of flavor balances and regional interpretations.
    • Roasty-burnt malt with deep dark or dried fruit flavors, and a warming, bittersweet finish.
  • Despite the intense flavors, the components need to meld together to create a complex, harmonious beer, not a hot mess.
  • Aroma: Rich and complex, with variable amounts of roasted grains, maltiness, fruity esters, hops, and alcohol. The roasted malt character can take on coffee, dark chocolate, or slightly burnt tones and can be light to moderately strong. The malt aroma can be subtle to rich and barleywine-like.
  • Fruity esters may be low to moderately strong, and may take on a complex, dark fruit (e.g., plums, prunes, raisins) character.
  • An alcohol character may be present, but shouldn‚Äôt be sharp, hot, or solventy. Aged versions may have a slight vinous or port-like quality, but shouldn‚Äôt be sour.
  • Color may range from very dark reddish-brown to jet black. Opaque. Deep tan to dark brown head. Generally has a well-formed head
  • Flavor: Rich, deep, complex and frequently quite intense, with variable amounts of roasted malt/grains, maltiness, fruity esters, hop bitterness and flavor, and alcohol. Medium to aggressively high bitterness.
    • Malt backbone can be balanced and supportive to rich and barleywine-like, and may optionally show some supporting caramel, bready or toasty flavors.
    • The palate and finish can vary from relatively dry to moderately sweet
    • The balance and intensity of flavors can be affected by aging, with some flavors becoming more subdued over time and some aged, vinous or port-like qualities developing.
  • Full to very full-bodied and chewy, with a velvety, luscious texture. Gentle smooth warmth from alcohol should be present and noticeable, but not a primary characteristic;
  • The wide range of allowable characteristics allow for maximum brewer creativity.

Brewers Association 2017 Beer Style Guidelines
American-Style Imperial Stout

  • Color: Black
  • Clarity: Opaque
  • ‚Ä®Perceived Malt Aroma & Flavor: Extremely rich malty aroma is typical. Extremely rich malty flavor with full sweet malt character is typical. Roasted malt astringency and bitterness can be moderate but should not dominate the overall character.
  • Perceived Hop Aroma & Flavor: Medium-high to high with floral, citrus and/or herbal character.
  • Perceived Bitterness: Medium-high to very high and balanced with rich malt character.
  • Fermentation Characteristics: Fruity-estery aromas and flavors are high. Diacetyl should be absent.
  • Body: Full


Oh, I guess Joe indulged in what we would call “humor.” ¬†Apparently EVERYONE knows it’s a gold medal beer!

Regarding American Pale Ales; A National and Local Comparison

Recently I was afforded the opportunity to compare two American pale ales. One was a national favorite and the other was a local Kingman favorite. The beers were poured for me by a third party as I wished to do the comparison blind.  In other words, I knew what beers I had at home, but not which beer was poured into which glass.  I had to figure that out myself.

Beer 1
The head was poofy, rocky, prominent and very white.  It was copper, orange and yellow, like filtered sunlight. Slightly darker than an American lager.  The hops said hello immediately; they were piney but with a bright floral and citrus character.  The first taste offers up this bright, earthy hops flavor.  The beer was juicy.  Then it turned crisp, light.  It had a firm body.  Maybe a little light toast crept through.  It finished clean, not too dry, left a nice specter of hops but not harsh.  It was a beautiful beer, everything was in line, in focus.  Each element on display.

Beer 2
Consistent but more flat off white head.  It was brown and orange and bronze, much darker in color.  Hops aroma presented itself right away; once again it was piney, more resinous, though and less citrus, possibly a hint a tropical fruit.  Maybe.  Hops bitterness could be tasted right off but it was also grainy, had a nice malt backing.  It was bready but seemed like a bare hint of tin in the very outer edges.  It finished very clean, soft. This was not as focused as Beer 1 but no less enjoyable or beautiful, a little dark but completely appealing.

Both had ideal presentations of hops both in aroma and flavor.  Beer 1 was brighter and sharper and had a better color (according to the school I went to and the eyes I possess), but Beer 2 had the grainy/malty aspects I prefer to balance the hops.  I found myself approving Beer 1 a minuscule amount more due to my perception of its crispness and focus; however, Beer 2 had the more appealing hops, earthier and more resinous and was more drinkable.

Beer 1 was Sierra Nevada Pale Ale and Beer 2 was Monolith from Black Bridge. ¬†The above were rough notes made on a Sunday evening, just for fun. ¬†I’m no actual beer judge, so please make your own determination about what beer you like. ¬†See below for some highlights from the Style Guidelines regarding what to look for in a pale ale.

Brewers Association 2017 Beer Style Guidelines:‚Ä®

  • Deep golden to copper or light brown
  • ‚Ä®Chill haze is acceptable at low temperatures. Hop haze is allowable at any temperature.
  • Low caramel malt aroma is allowable. Low to medium maltiness may include low caramel malt character.
  • Hop aroma and flavor is high, exhibiting floral, fruity (berry, tropical, stone fruit and other), sulfur/diesel-like, onion-garlic- catty, citrusy, piney or resinous character that was originally associated with American-variety hops. Hops with these attributes now also originate from countries other than the USA.
  • Medium to medium-high bitterness
  • Fruity-estery aroma and flavor may be low to high. Diacetyl should not be perceived.
  • Body: Medium

18B. American Pale Ale

  • A pale, refreshing and hoppy ale, yet with sufficient supporting malt to make the beer balanced and drinkable.
  • An average-strength hop-forward pale American craft beer, generally balanced to be more accessible than modern American IPAs.
  • Moderate to strong hop aroma from American or New World hop varieties with a wide range of possible characteristics, including citrus, floral, pine, resinous, spicy, tropical fruit, stone fruit, berry, or melon. Low to moderate maltiness supports the hop presentation, and may optionally show small amounts of specialty malt character (bready, toasty, biscuit, caramelly). Fruity esters vary from moderate to none.
  • Pale golden to light amber. Moderately large white to off-white head with good retention. Generally quite clear.
  • Moderate to high hop flavor, typically showing an American or New World hop character (citrus, floral, pine, resinous, spicy, tropical fruit, stone fruit, berry, melon, etc.). Low to moderate clean grainy-malt character supports the hop presentation, and may optionally show small amounts of specialty malt character (bready, toasty, biscuity). The balance is typically towards the late hops and bitterness, but the malt presence should be supportive, not distracting.
  • Moderate to high hop bitterness with a medium to dry finish. Hop flavor and bitterness often lingers into the finish, but the aftertaste should generally be clean and not harsh.
  • Mouthfeel: Medium-light to medium body. Moderate to high carbonation.
  • Overall smooth finish without astringency and harshness.
  • Prior to the explosion in popularity of IPAs, was traditionally the most well-known and popular of American craft beers.‚Ä®Typically lighter in color, cleaner in fermentation by-products, and having less caramel flavors than English counterparts. There can be some overlap in color between American pale ale and American amber ale. The American pale ale will generally be cleaner, have a less caramelly malt profile, less body, and often more finishing hops.


A Brief Treatise on Native Beer, Featuring a Tiswin Recipe and a Terse Inquiry on Origins

Thousands of years ago civilization was born. It expanded, taming and despoiling lands and people. Eventually an empire born of civilization arrived on North America and found, not an empty continent theirs for the taking, but a diverse country populated by native tribes. Whence came these tribes? If Mesopotamia was indeed the cradle of humanity and civilization and mushroomed thence how did a portion of the dwellers in the cradle get to North America prior to its "discovery" by colonial powers?  A recent episode of Cartoon Casual, a podcast recorded in Kingman, delved into this subject of how North America was populated.

The hosts of the show, the Casualties, let us name them for now (fine, it was Joe Fellers & Paul Gaines and Joe's daughter, whose name I may spell wrong and, well, that will cause me grief, so for now she'll have to remain unnamed herein) are veritable wells of arcane knowledge who posit existential queries that are not easily parsed by mortal minds and they have answered this question.

Evidently, the ancients could fly. In planes, that is, not like Superman because, well, that's just silly. Regardless of where the native inhabitants of this land originated or what mode of transport bore them hither it has been learned that they were brewers who utilized the local ingredients. Perchance we can still learn from them.

The Apaches, among other native people to this land, made a beer from corn that went by the name tiswin. The book American Indian Cooking: Recipes from the Southwest tendered this tiswin recipe very, very similar to one I found and posted back in 2015.  A recipe I still have not attempted to make.  Not either of them.

  • 10 lbs dried corn
  • 4 gallons of water
  • 8 piloncillo cones
  • 6 cinnamon sticks
  • peels from 3 oranges

In some case the "wort" made from the above ingredients would be left to sit in an olla and would ferment from the yeast remaining in the container, since it was not washed; a wild fermentation of sorts occurred. Therefore, it seems this yeast would be available in and adapted to the Southwest.  This is where Bootleg Biology would come in handy.  Verily, my yeast wrangling skills could use development.

Additional edification came from this look at tiswin.  The olla mentioned above is a clay jar, or pot.  It is porous so liquid will seep into the walls of the jar.  If the liquid within is water, it will condense on the outside of the pot and wind blowing over the surface would keep the water inside quite cool via this basic evaporative cooling method. They can also be used for irrigation. The pots are buried, with just the necks visible, and filled with water. The water seeps out and the surrounding crops consume it.

Sustainability. Evaporative cooling. Yeast ranching. Fine, maybe I believe they did fly here.

Containers and the Local

The city council meeting tonight, July 5, had one item on the agenda that could have deleterious effects on the craft brewing scene locally.  It was this:

  • Public hearing and consideration of Ordinance No. 1828 amending Subsection 26.820 of the Zoning Ordinance of City of Kingman to allow storage containers on properties in the C-2 zoning district and prescribing certain standards and limitations

    Subsection 26.820 SECURE STORAGE UNITS, CARGO, FREIGHT, OR OVERSEAS CONTAINERS of the Zoning Ordinance of the City of
    Kingman permits portable storage containers in the C-3, I-1 and I-2 zoning districts with certain conditions. ¬† Containers are expressly prohibited in all residential districts and the Recreational Open Space ‚ÄúO‚ÄĚ zoning district. On June 13, 2017, the Planning & Zoning Commission voted 6-0 to recommend approval of Ordinance No. 1828 as written. The City Manager believes that containers should be either allowed everywhere in C-2 and not separate out the Entertainment District.

This ordinance would mean that a business in the Entertainment District could not have containers.  There is one business only in that District which would be restricted by this ordinance and that is Black Bridge Brewery.  They have two containers on site.  The city council did recognize that this was directed towards the brewery and that compliance with the amendment as proposed would create a hardship for them.  There would be a lot of engineering and architectural costs involved.

It could have interrupted our supply of beer.  This is bad.  Bad!

However, the city council seemed to be mostly supportive of Black Bridge. ¬†They proposed revising the ordinance to remove the restriction on containers in the “entertainment district” and would define the “repurposing” of containers; i.e., adding refrigeration and electrical power, etc., essentially means the containers are not for storage. ¬† The council seemed to acknowledge that Black Bridge is not really using the containers for storage, rather it is for operational purposes. ¬†This was stated at least twice in the meeting. ¬†Additionally, having two 20′ containers would be considered equal to having a single 40′ container. ¬† Changes that made actual sense.

The council mentioned that if the containers were already in place and permitted then none of this would apply.  The business could continue as is.  However, Blake Schritter explained that they have tried to get the required permits but have been repeatedly denied with no explanation.  The mayor and building officials are supposed to meet with the Schritters on Thursday, July 6 to sort out this matter.

Aesthetics came up several times in regard to the containers. ¬†In other words, the containers make the neighborhood look bad. ¬†That’s what I got from it. ¬†Not sure if those who added that bit to the ordinance have really looked around Kingman much, but, you know, there are some places that are pretty trashy – without the containers. ¬†In other words, lots of “aesthetic” work could be given to other areas in the town. ¬†First. ¬†A couple of people did speak and gave examples of other sheds and storage buildings in their neighborhoods (and at the Fairgrounds) that were permitted but were terribly unaesthetic.

So, basically, Black Bridge can continue to operate with the containers … if they are given permits. ¬†Evidently, though, this matter of permits has come up before in council meetings and still nothing was done. ¬†Let’s hope it gets completely resolved this time. ¬†We will all need to drink extra beer to accommodate any permit costs.

Anyway, at least a partial victory for your local! ¬†Containers stay. ¬†Beer continues. ¬†The city council seems to be supporting the brewery and that’s good news.