Gender Roles and Brewing

One of the first axioms learned in home brewing is Charlie Papazian’s Proverb:  “Relax.  Don’t worry.  Have a home brew.”  Two weeks ago I heard that refrain on the Brewing Patio at Black Bridge.  A Belgian Blonde was being brewed by two women, Rachel & Sharon.  They were both questioning temperature as the beer was being transferred to the fermentation vessels.  They were told to ‘not worry so much.’  Their response was, ‘we’re women.  We worry.’

The declaration made me wonder: do women, in fact, worry more than men?  What is the objective of their worry compared to men?  Are they concerned about their reputations?  Or are they concerned about the well being of those they serve? Or is it pointless to even make that a thing because, we are all, you know, people?  After all, let’s not forget it was a man who penned the above warning regarding worry.  Many men have read that warning and have had to remind themselves of it during a stressful brewday.

Before you continue reading, I feel I must warn you – there are no answers to the above questions.  At least, not from me.  Go forth, then, and have a full discussion of gender roles.

Traditionally women have been entrusted with domestic management.  They have always been concerned about how and known the way to take care of their family.  An important part of family life is centered around food and drink.  Beer – or wine, or mead, or alcohol of choice – has always been a part of human life; from ancient times women were usually bread makers and beer brewers. It was a home activity. Once it became a profession or an industry men arrogated it.  More women are becoming involved in the commercial brewing industry now.  Women may especially worry about their performance in this industry and others because they are working in what has now become a man’s environment and they feel they must prove themselves.  Whose fault is that?

The point?  Humans have brewed.  Humans are brewing.  Maybe we should just leave it at that.  Gender politics should not be a thing.  Therefore, I have mixed feelings on whether I should write this up the way I am. But here I am doing it.  Fine.  I’ll throw this in – one difference I noted in the Belgian brewday was the number of selfies happening.  I have no idea how that fits into the gender role discussion.

As noted above the beer being brewed was Belgian Blonde with additions of prickly pear.  That’s right, No Pricks Allowed has returned.  While the female brewers of the beer were different than last year there have been no other stylistic to the beer.  From what I recall, it was a beautiful beverage – outstanding clarity and bright purple color.  It had a light body and drank quickly and easily.  It’s Belgian-ness was not overpowering, nor was the prickly pear.

Here we are in the post-modern information age and still arguing over race and gender.  I’m simply going to argue that No Pricks Allowed was a good beer last time around.   And If I recall correctly, last year’s iteration of this beer encouraged Janelle to begin her own home brewing adventures.

Politics, gender or otherwise, may be a verboten subject at the brewery (yeah, I’m pretty sure that’s not true) but beer and brewing is always on the table so check for this Belgian Blonde in the coming week.  Raise a glass to the people in your life.

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The B3 Brunch Redux

Black Bridge is hosting breakfast again. This time the brunch is catered by Sirens Cafe, a restaurant next door to our venerable nanobrewery. The menu is quite different from the previous offerings, but Carmella usually does good work so I was optimistic.   

We started with drinks: a beermosa made with Lil Orange Van, Oktoberfest and 66 Porter, and a Dr Pepper.  So, everybody – Lil Orange Van Beermosas. Fantastic!  You’re welcome, Kingman, for having that drink introduced to you.  Seriously, you want it. (Insert Jedi mind trick hand wave). 

Then we ordered breakfast; a ham & Swiss quiche; candied bacon avocado toast; chicken & waffles with bourbon syrup. Now, I’ll be totally honest here. Sometimes, I feel that Sirens does some, well, eclectic food. And I was a smidge concerned when I saw the menu for today.  However, I am now totally a believer. The food was great. I had the chicken and waffles. Both were light and ambrosial. Really, that lightness was key. It was not a greasy slab of chicken and overly breads waffle. They were balanced and slight on the palate and the syrup was not overpowered with bourbon. The hint was there and that was sufficient. 

So, I won’t say it was superior to Tim’s fare last year -his candied bacon and pozole was just superb – but the food today was sapid, toothsome, yummy. I was very happy.  

Granted, I’m no foodie but this was a lot of fun and a good addition to the program for livening up the downtown area.  Cheers to Tim and Carmella!  I will look for the next opportunity to attend the Hipster Breakfast. Even if I’m beyond the “hipster” years. Whatever. 

Weekend Beer Recommendations

For October 6-8, 2017

Here are my recommendations for what you should be drinking.  You do what you want, of course.

Homebrew.  If you have it at home it should be your first choice.  Prime your weekend of beer with a brew of your own.  I have Shistory Saison.  It’s a very brown saison with a little pepper in the background as it warms.  This batch suffers from overcarbonation but that seems to be subsiding as it ages.  Still good.

Local Beer.  At Black Bridge, I’d recommend a couple of beers:  first, Oktoberfest.  I agree that this should be a year-round beer.  It’s a sunset-copper color, sweet & malty but not overly so.  Basically, this is a liquid metaphor of the change in seasons.  The other recommendation would be Li’l Orange Van, the orange vanilla weiss beer.  Yes, it’s a creamsicle in a glass; drink one of those as a shout out to summer, then Oktoberfest to say goodbye to summer.  All right, bonus recommendation – for you weirdo’s who like the pumpkiny stuff, Heckedy Peg will be arriving soon.  It’s fine, for a pumpkin beer.  If that’s your thing, well, super, I guess.  Just don’t talk to me about it.

 Other Commercial Beer.  Both options above may be unavailable to you, or maybe you eschew them and just want a beer from the shelf.  If so, drink a Sam Adams OctoberFest.

This weekend has supervenient beer events.  The 2017 Brews and Brats Oktoberfest will be held at Metcalfe Park.  Black Bridge will be providing the beer again.  In addition to the Oktoberfest noted above, a schwarzbier will be available and also Go To Helles, the brewery’s faux-lager yellow fizzy clone, which is terribly popular and really quite good.  And on Sunday, the Sunday Funday Breakfast will return to Black Bridge.

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 “O” 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.

Cheers!

Sale of Lagunitas Brewing

Evidently, Lagunitas Brewing finally gave in and sold the rest of themselves to Heineken.  I will not discuss the merits or demerits of said sale, that is for you, the drinkers to decide.  I occasionally enjoyed Lagunitas beers, but they were never in the upper echelons of my “To Drink” list.  But the brewery has been around for a long time.  It’s name is, if not venerated, prestigious

Now we can continue the debate regarding the compromising of craft beer.  Are the big, older breweries simply following the American vision of growth and expansion?  Is this the “manifest destiny” of brewing?  Or are they following the money?  Is the sale to a global mega-corporation bad if the beers don’t change in character?  I have no idea what the answers truly are to those questions.  (But writing “global mega-corporation” gave me dystopian sci-fi conspiratorial goosebumps).

I did find a comment from Lagunitas owner, Tony Magee, unsettling.  He’s writing here regarding Lagunita’s sale of half the company in 2015 and the remainder of it this year.

“Some who don’t fully understand it all may say it is selling out.  Truth is that we did then, and are now ‘buying in.’

 


The Existential Brewery – Brewing Philosophy and Brewing Business: Part Three of an Interview With Black Bridge Brewery’s Owner

This is the final segment of the actual interview with Tim.  The conversation continued after the official questions stopped and some of that conversation may be posted here as an appendix to this interview for it contained some interesting insights and stories.  But for now, peruse this and ask yourself how you can support your local brewery.

As always, thanks for reading and sharing.

If you need to catch up:

Interview, part 1

Interview, part 2

***

Let’s talk about your brewing philosophy. What is it you want to accomplish with your beers?

Uh, money.

No, every business is money driven. What do I want to accomplish? I want people who come in and travel and they go to breweries – and we do get a lot – it’s nice to hear, like, when they buy a flight and they tell me that every single beer is great. That’s what I want to accomplish, you know, that people that are seasoned beer drinkers, that understand craft beer and that have a developed palate and they can separate out different flavors and tastes and they can pick up flaws, when they tell me that all six that they had are great, you know, that’s what it’s about for me.

My regulars are great, I like my regulars. Like you have your one or two that you always drink. The travelers coming through, they try everything, they’ll get two flights. When I can hear from them that everything was great, that’s pretty awesome.  There’s always a [contemptible person] who gives me a half a star on Untappd on one of my highest rated beers and I just know he’s being a [jerk] or he doesn’t know [Stone] from [Corona].

Other than money, what is it you hope to accomplish with your brewery?

I wanted to bring something to Kingman with the brewery. I wanted to improve the daily life of the community. I wanted to bring something unique. I love this town, it’s my home town, so that’s what it came down to. And I needed a job.

So, when you’re making – lets say you want to make a new beer, what goes into formulating your recipes?

Years of understanding percentages. When I talk about beers to home brewers and they tell me, ‘eight pounds of this and two pounds’ – I’m like, no, no – percentages. What percentage of your base malt or what percentage of this. So when you understand what percentages are and how they apply to all the different beers it makes it really easy to design new beers.

Like, for a typical dry stout it’s a 70-20-10, which, all added together it equals 100 percent. Seventy percent two row, twenty percent flaked barley and ten percent roast [barley]. That’s a perfect stout recipe. Thirty IBUs of one bittering hops at sixty minutes, you’ve got a phenomenal beer that’s a ten out of ten. And that’s just one example. Pale ale same way, IPA, you know, depending if you’re doing English, East Coast, Denver style or West Coast. Understanding percentages of different styles of beers, and then tweak those up or down on each one a little bit and then make it your own and make it unique. Designing a recipe is [ridiculously] simple once you have an understanding of percentages.

So where did you get all this experience and understanding? What are you drawing on?

I brewed a lot of bad beers as a home brewer. You have to fail to succeed. That and I had a mentor, Jason Fuller. He had been brewing for fifteen years before I met him. So, he’s brewed a lot of bad beers in his day and so he took his knowledge on how to make a good beer and he helped me to understand. He didn’t just give me recipes and say, “oh just do this and you’ll be fine.” He taught me percentages, how to understand this style means that percentage of, you know, medium crystal, but no higher than eight percent, no less than six.  In that range. Or whatever beer it was, percentages, and how to formulate recipes. It’s simple after that.

You going to go into any kind of brewing program?

I don’t do well in school.

So, you wanted to bring this to Kingman because Kingman needed something like this. And I agree with you. Something where people can relax –

Something homegrown.

Yeah, exactly, somewhere they can hang out. So what do you need from the community to make this place successful?

I need them to come in the door … and enjoy, you know, the artwork, the free wi-if to do their homework, the sports games that we have. There’s a lot of music that we try to bring down. Things like that. And it seems like, at times, they don’t, they just don’t care. And it’s disheartening. There’s days we have more tourist that come through than locals. And no bar can survive on that. Locals pay the bills and that’s the way the models have always worked. There’s no getting around that.

What do you think it’ll take to get that done?

A good friend of mine owns a jewelry store and when the economy went down his business suffered because he’d been accustomed to selling just the best of the best. He quickly realized to maintain business and pay his own bills and his employees and be relevant in the marketplace he would have to have a portion of his business selling less than ideal stuff – silver, sterling silver, lower quality gold, turquoise, things like that. So he ended up doing one case selling lower quality stuff and it started selling and his revenues went up. So now he has four cases in his whole jewelry store, that sells what he calls [crap].

We were having dinner at Mattina’s about a year ago and he said, “What I realized, Tim, is: if [crap] sells, sell [crap].” I’m not saying that I want to sell [crap] but as that translates into my business- like what you’re drinking, Go to Helles. It’s a yellow fizzy beer, it’s really good. We put it on tap and we’ve been flying through this, more than Evil Red, more than our other beers. So maybe I need to switch some of my focus onto … [crap]. Which is a yellow fizzy. And I think, you know our local demographic – we’re not Portland, we’re not San Diego, we’re not Fort Collins. They’re not open to drinking large amounts of craft beer, but if I had more Go to Helles on tap maybe they would come in more and more just to drink that.

So let me ask you about that. So you talk yellow fizzy beer and just – anyone who likes craft beer just doesn’t like it, they have almost this instant hatred for it. Is it really a bad beer, or is it the corporate ethics behind the beer?

Which beer?

Budweiser, Coors, any of these big industrial-

There’s nothing wrong with that. They don’t taste bad. They don’t taste good. They just don’t taste. But the corporate – you know, I hate when people say “oh, corporations.” I’m an S-corp, the same classification. So corporations aren’t a bad thing.

No. There’s a different mindset when you get into large industrial corporations. And that was my thought – I spent so long just dismissing the beers out of hand because, well, they’ve got adjuncts in them –

They do.

I know, so I just dismissed them because of that. If you just drink the beer by itself it’s not necessarily … bad.

When I go to sporty’s I drink Coors Banquet, and I love it.

It seems to be the ethics behind Big Beer that turn people off to that.

Yeah, Big Beer and InBev specifically, the way they’re doing their buyouts, they’re very strategic the way they drive down the costs. The cost for a retailer of a half barrel of IPA – like Goose Island IPA you can get from the local Budweiser rep for $85 and you can get a half barrel of my IPA for $205. Well, of course you’re going to buy the Goose Island IPA because dollar for dollar it’s a lot less money and you’re going to sell it for the same $5 a pint. Why would I spend $205 when I can spend $85? That’s how they’re hurting guys like me. But, luckily I’ve developed a personal relationship with my accounts to where they’re okay spending that and giving me a tab because they believe in the product and it does sell faster than any of their [beers].

Yeah, and I guess that’s where I was going. You were talking about making more Go to Helles because it’s a “crappy” beer. It it’s not really a bad beer, just like theirs aren’t bad, it’s just the intention behind the beer, I think.

It’s the American mindset of what beer is. I can down it. I can consume it. “Oh I drank a thirty pack today. I can drink a lot of beer, I’m tough.” It’s that kind of beer even though it is almost six percent.

Yeah, I guess I’m just trying to say it’s not necessarily a “crappy beer.” If it sells and you’re making it with the right intention –

It’s not a crappy beer. Go to Helles is very good. I really like it.

So if that’s where you need to go to keep everything successful …

If it’s selling. The second it’s not selling, it’s gone. That’s not true for all the beers. Like Locomotive, I’m brewing on Thursday and that will have been two months since I brewed it.

Yeah you really should not ever get rid of Locomotive. I might not ever come down here again.

It’s a fantastic beer. Stouts just – with every brewery they’re the slowest selling beer. There’s nothing wrong with it. It’s a phenomenal beer. Stouts just sell slowly. That’s all it is. I’ll never take it off tap. It’s a great beer.

So what’s the future for B3? What do you wanna do? Anything we haven t talked about yet?

That is yet to be seen. There’s one of two ways it’s going to go in the next few months. One’s good and one’s not so good.

 

Beer Love, Beer Hate, Beer Growth: Part Two of an Interview With Black Bridge Brewery’s Owner

Here is part two of my interview with Tim Schritter, owner and brewer at Black Bridge Brewery here in Kingman.   The previous segment was the B3 Origin Story and we learned a little about Tim, too, and his goals.  This segment will focus on the beers, the favorites and the distribution.  Cheers.

***

What’s your favorite beer, outside of here?

Samuel Smiths Taddy Porter. It’s my number one favorite beer of all time. The late Michael Jackson – not the child molester –

The Beer Hunter.

-the beer connoisseur proclaimed it one of the five top beers in the world ever. I was drinking it before he said that. But I always thought, man this is great, I love this beer. It’s always been a go-to; I always have it at home. It stores well, it ages well, it tastes great and it embodies a lot of what I wanted to make when I made a porter. I’ve never come close. I’ve made some good porters. I don’t generally have them on tap. I feel like I, really, I need to go back to home brewing to really hone in and fine tune some of these recipes that I have that are just like, ‘something’s off a little bit’ because I want to achieve the greatness that Taddy Porter is. It’s gonna be difficult. I need to get their water profile. It’s very technical. It’s science. I feel like I need to do that. It’s on my bucket list, up there with bowling a 300. And I’ve bowled a 299 a few times. And I’ve brewed a few good porters a few times but I’ve not made it to the 300 mark yet.

What’s the best beer here, favorite one at B3?

My favorite one at B3? As far as a seasonal, or …?

Just in general.
(Insert pause.)

Probably Katastrophic Humiliation that I have a glass of right here. That’s a hard one. I desire this the most.

What are the characteristics of B3 beers that you like the most? Aside from the fact that you make them. What makes them special, why do you desire this one? What flavor profiles do you like in the malt, yeast, etc.?

As different as all my beers are, I think they all have a common theme – all the beers that I do are kinda different from the status quo or what the guidelinees say they should be, or what other breweries do. You go to every brewery and they’ve got a golden, a pale, an IPA, a stout and an amber. We have an amber, it’s Evil Red, but it’s not a malty amber, its’ a hop forward SOB. We have a stout, but it’s not just your typical stout. We use a ridiculously high amount of English roasted barley. That’s why it’s so black and it’s so bitter; it’s not from the hops, its from the roasted barley. And then our west coast citrus IPA, Rive Ale, that’s pretty much the closest beer, other than 80 Shilling, that I make to style. I guess what sets our beer apart or what’s unique about them, if this even answers your question – my beers are kind of an extension of myself.  They’re a little bit different, a little bit off. But they’re good. Hop forward, but they’re all dry. I don’t like malty sweetness, under attenuated.

So what’s the best seller here?

Evil Red.

Which one are you most proud of here?

(Insert another pause.)

That s like asking me, in front of my four kids, which one I like the most while they’re sitting there staring at me. But in secret I tell them all that they’re my favorite. Uh, which beer am I most proud of? (More pausing). So, this is gonna sound weird, but it’s the yellow fizzy Go To Helles. It’s the first yellow fizzy beer that I’ve ever made that I really enjoy and I’m proud to have people drink and taste. And I’m really super happy with it. It’s got a great profile. It’s got a malt forward-ness but there’s a little bit of hops in the background. But it’s not sweet; it’s a nice dry finish. I really, really love it. Obviously, the barley wine I love, too. And Evil Red I love. And Rive Ale. I mean, they’re all really good beers so it’s hard to … I have my top five favorites that are tied for first.

I can tell you easier which one I don’t like as much.

All right, tell me that.

Wicked Poison.

Seriously?

I (vehemently) hate it.

Really?

I can’t stand it.

That’s funny.

I sample it weekly, just like all of my beers, just to maintain quality and make sure everything’s fine, like I did today. There’s not a flaw in the beer. It’s perfect and it’s exactly what it should be and it sells. We have people that just love it and that’s all they drink. It pays its own set of bills. I will have maybe one glass a year where I actually order a glass. If I’m having a really bad day and I just wanna get … I’ll have a shot of wicked poison. But now I have Katastrophic, so I’ll just go to this because I actually enjoy this. It’s not just about the booze it’s about the flavor, too.

Interesting. Wicked Poison is one of the reasons I stay down here. It’s not, necessarily, that I like it – well, I do – but it’s one of the beers my wife likes. It was her first so she would always come down here to get that.

Yeah, we’ve converted a lot of wine drinkers because of that [beer]. We’ve converted people that say, “oh, I don’t like beer.” Well here, try this. “Oh my god I like that, what’s that?” Well, that’s beer. “Holy …  I do like beer. You’re right.”  What you don’t like is what you think beer is. And people say “I don’t like beer” and I say, “Really? You’ve experienced all 36 different categories and all the sub-catergories within those categories; you’ve tried every single beer? You can tell me that you don’t like beer?” They’re confused, they don’t understand what I just said. What I’m saying is, shut your mouth, open your mind, try something new. And then if you don’t like it, fine. But I’m pretty sure I can find something here that’ll please just about everybody.

Ok, distribution. How far are you going with your distribution? How far are you right now?

Flagstaff. Well, Scottsdale.

Plans for the future?
After this weekend*, we’ll have about 30 half barrels freed up, because we’ve been buying new kegs and getting them filled and stored for the festival this weekend.  Once the festival is over, we’re going to have a surplus of new kegs and so we’re gonna double our accounts to over forty. That’s the idea.

Just inside Arizona? Are you trying to move outside Arizona yet?

We don’t have any states connected to us that I can self-distribute to. I have to sell to a distributor which I’m not going to do. I don’t have enough volume to make that even financially possible.

How many other outlets do you have in Kingman?
Thirteen Kingman accounts. Three in Flag, between two and three in Williams. One of them is constantly on tap, the other two are kinda whenever we get up there they’ll get another keg and throw it on until it’s gone and the next time we get up there they’ll take a keg. Then Scottsdale; we had an account in Tempe, World of Beers, but they went out of business. Nationwide. There’s still a couple of stores still open. The one in Gilbert is still open. And then Havasu, we’re occasionally on tap at College Street. We’re occasionally on tap at Outlaw. And we’re constantly on tap with at least three taps at the Place to Be restaurant but we’ve been up to five of their eight taps at times. they love our product and it moves fast.

***

End of segment two.  There’s only one more to come and we’ll talk brewing philosophy and expectations.  Maybe more.

_______

*The weekend referred to was October 7 & 8 when the Brats & Beer Oktoberfest was held.  You can read a little about it here.