Mellody Brewing

Where'd who go?

While I haven't been updating this here blog much (sorry I'm busy with other thangs) I am brewing up a storm, planning fundraising ideas, scouting locations and the like. Tomorrow, I'm going to be on the radio and have been updating things over on Facebook and Twitter. So, check me out there for now - till I get this darn site refreshed and looking better and what not.

Cheers!

Momentum

I took a few weeks off the blog after the first SSBSC. I needed to focus on my day job, and also prepare for some downtime and Phillies Spring Training. The SSBSC as I said before was great, and I owe more of a breakdown, but I'm just not able to find the time. A friend is going to blog about it, so I'll link to him once it's live so you can see what the night was like.  In the meantime, I've made some progress on some personal fronts, and have started community outreach. Nothing formal, just some email back and forths with the local business association, and community to get an idea on zoning, licensing, and their feel for having Mellody Brewing as a part of their community here in Queen Village. Discussions are very preliminary. I am in the depths of reserach mode on many fronts and getting them involved now helps with transparency, and hopefully eases any misteps in the future. 

In other news, I have to reschedule the April 9th SSBSC #2 - due to unforseen circumstances I won't be able to attend.  I'll get a new date out soon, and set a full schedule into the summer.

Speaking of summer, I received an interesting tweet from a local band I follow and do my best to see whenever I can in the city. They threw out the idea of an event for beer week.  Being I'm not a legal brewery, this is hard, but I have found a way to throw a private party for some of my closest friends (or more) and have them play, serve my beer, etc. Lots of leg work to do on this, but it got me so jazzed I hardly slept last night at the possibility of doing this.

In other news, I might have found someone who will fabricate a brewhouse for me to order, and in my price range. A friend of mine has asked about the possibility of me brewing beers for their wedding, and I'm working out the specs now. I found a way to order single pins and firkings from a local brewery. Oh, I ordered some hop rhizomes to plant too. And finally, the logo is coming together and we've agreed on the first pass - I'll share versions soon. We just need an image now. Also, had dinner with a few "non-beer" drinkers who after tasting my beer said, "I'd buy this. When are you going to be selling it?" This was in reference to my BPA and Triple. That's always fun to hear. Talk about stocking the fire a bit more. All this and I need to brew more too. Good times!

We're still many, many months, even a year away from anything "real" but this is fun, and the momentum I'm feeling now is intoxicating. 

While Another Day Goes Down The Drain

 

Is it five yet? (I think I have this set to autopost in the morning so most likely no.) I head this song on WXPN today, and it still rings true doesn't it? While it's not five here, it is time to transfer the Pennsburg Maple Porter to the secondary and to the cask. I'm adding some whole Madagascar vanilla beans to the cask to change things up a bit this round. I think it'll add a nice layer to the fresh maple syrup and chocolate malt. This beer will be paired with desert at the first Super Secret Beer Supper Club.

Speaking of SSBSC, it is one week away! Tickets and directions to the "secret" location will go out early next week. Sorry for the delay, I'm hoping to get the new logo on them. I've decided to give each diner two bottles of beer, and a CD mix of all the music chosen by your fellow diners to listen to while we eat. This playlist is a fun one, that's for sure. I'll list the songs for the readers after the dinner.  

Lastly, on a personal note, I'm headed to NJ and NY for the weekend for a good friend's bachelor party. This means poor beer choices I'm afraid, as well as mocking from good friends for my abstaining to drink said piss beer. I'm not a snob, I just choose to drink good stuff now if I'm going to drink at all. Is that wrong?

Have a look at this, yeah?

Inspired by Iceland Video from Inspired By Iceland on Vimeo.

I am inspired to go to Iceland.  This song came up on my shuffle today and let's just say it got me grooving. I'm planning to brew the beginning of the Kombucha beer this week and while listening to this and researching I then started to look at visiting Iceland once I found this video. This song makes me want to dance in the wilderness like these folks. Anyone want to join me? Maybe just on the corner outside for now.

More beer related updates later. This is a fun Wednesday diversion (FYI - a bit a nudity in the video of you are at work.)

 

Dream a little dream

Last night I dreamt of brewing, this is not uncommon for me. I had a dream about the beer, brew day, and the excitement of it all. I have started keeping a notebook by my bed to write down some of the images and ideas that come from these dreams. Some of it is random craziness, others well, hopefully someday you'll get to decide.  The cool part about last night's dream wasn't as much the beer, but the brewery. I wasn't home brewing, I was on the system I have had my mind's eye on. I was also in the set-up that I have been visioning as well.  When I woke up, I felt like it was real, like I could leave my apartment and go there.  Instead, I woke up and went out to brunch with some friends, no complaints.

Quick update on the Yards Karma Homebrew Competition and the use of the Party Pig. The competition went as I expected. I didn't write much about it here over the last few weeks, but I learned a few weeks back about my missing a key ingredient in my grain bill, which ultimately affected the color and flavor of the beer. It isn't that the beer was bad, quite the opposite, it was very well received and when it was time for me to leave the competition, the pig was empty. I also was complimented by one of the brewers, and a few of the other contestants. Missing that ingredient (it was Chocolate Malt) really made the difference, and no matter what it wasn't a true clone. It's the outcome I was expecting. Was I disappointed? A tiny bit, of course. I got over that last week though once I had confirmed I got it wrong. I was however proud that my use of the pig to condition and serve the beer was well received. The beer came out smooth, with a nice creamy head and steady carbonation. It makes me happy when those technical elements go right. Might I have scored better with the additional malt? Maybe, but the winning beers were dead on, so we'll never know.  It was a fun afternoon, a great experience for me, and now I have two Party Pigs to experiment with. I can't wait. I also have a whole other full pig with my Yards ESA clone in it to serve up.  I'll have to find an occasion to share it.

Speaking of the pig, I am researching ways to modify it so I can get a true cask ale, gravity fed from it. No use of the pressurized bag.  I may have to sacrifice a pig and some beer to do so, but it my plan works, I'll be able to start making some very cool things. Right now however I'm planning a pig with the Pennsburg Maple Porter where I'll be adding fresh maple directly to the pig. I'm also growing my own Kombucha culture to possibly add to a pale ale or wheat beer, resulting in a tangy sour session beer, from the pig as well.  If you aren't familiar with Kombucha Tea, you should really find some.  It's good for you, tastes awesome and apparently easy to make at home...we'll see about that as my little science experiment grows on top of my fridge.

Plans for the SSBSC roll forward, and if you received your email from me and haven't picked a date or RSVP'd yet. Get on it.  It's shaping up to be a good time!

Weekend Mashup

Sunday Research today (though you all will read this Monday) consisted of formalizing an idea I've been ruminating for a few weeks. I have recently discovered Kombucha Tea, and if you haven't tried it before it's a wonderfully refreshing fermented tea. It is effervescent, slightly tart and sour, and filled with antioxidants and probiotics. Green Aisle Grocery near me sells an amazing bottle of Kombucha from Luminos Kitchens in Brooklyn. They sell it in reclaimed wine bottles, and it's a bit pricey but, I'm addicted. Over the summer during my new corner bar search, I had a bottle of a Belgian Style Lambic infused with Kombucha tea. Very interesting beer which I don't seeout often, but when I do I always order it. It's low in alcohol, very high in flavor.  So, with all that said, I've been formulating a beer with a Kombucha aspect. Dogfish and BeerAdvocate are brewing up a collaboration extreme session ale using Kombucha too. Great minds think alike I guess. My idea is slightly different and involved using the Kombucha mushroom during secondary fermentation or during cask conditioning.  With my new additions of the party pigs at the brewery we plan on experimenting on different styles of beers from a cask. I want to forge some new ground here, and finally can do so without using an entire batch of beer. Look for more on this as we brew and begin to split batches from cask and bottles and treat them differently in the cask for fun taste effects.

Speaking of the pigs, I pigged the Yards ESA clone yesterday in preparation for the Karma Home Brew Competiton in two weeks.  This should leave enough time for carbonation and conditioning in the cask. I like saying cask in stead of pig, just know we're talking party pigs here, ok? Getting used to how to use the Party Pig took some adjustment.  They are easy to assemble and use, but the steps require venting gas, which resulting at one point with a spray of beer over my entire kitchen. Barley was glad to help clean the floor, while I spent time scrubbing the Yards ESA clone off my cabinets and ceiling. Despite that mishap, the beer looks and smells great. Gravity readings are dead on (as far as I think) and the taste is close to what I think the ESA tastes like. I didn't get much to taste but I really feel good about this entry into a clone competition. However, I'm nervous the pig will over carbonate and used a bit less priming sugar to hopefully combat that.  Now we sit and wait and see what happens.  If you are free Saturday, February 12th, come to City Tap House to see what happens.  I bet you'll get to try some too.

Saturday I joined about 40 others at an annual gathering called Stone Soup. This event, held the Saturday before the Super Bowl each year, is a place for like minded beer geeks to assemble and bring out some cellared and/or rare beers they have acquired over the year. I have talked about a similar event to this I went to at Oldsmar Tap House back in Florida. This was the same experience.  I meet a lot of really great people and sampled an amazing selection of beers. I met some who take beer hunting to a whole new level and might be a candidate for the TV show hoarders.  There was an 8 year vertical of Brooklyn Black Chocolate Stout and aged the usual Russian Imperial Stouts. I got to sample some Black Tuesday, Dark Lord, six years of Big Foot Barley Wine and others. There was also an amazing selection of Lambic and Guezes to tickle your sour fetish. I particularly enjoyed these. I also had a brief conversation with Joe Sixpack (beer writer for the Philadelphia Inquirer) on how I came to share a bottle of New Glarus Belgian Red. These events really show the best of the beer community, as people bring out beers they have cared for and aged like a child only to let total strangers take a sip; instead of enjoying the bottle just by themselves. It speaks to me what beer is really all about, community. How many wine people do this? Maybe more then I know, and that's not the point really - the point is just how continuously these events reinforce to me what a great group of people beer lovers are.

Finally, at Stone Soup I brought one bottle of the Pennsburg Maple Porter to share. I'm stock piling most beers now for the SSBSC (which have been scheduled). I hardly get to share my beers outside the friends and family circle and this was a rare opportunity to do so. I walked the bottle around the room to share it with some choice people, as I wanted to hear their feedback. I also didn't want to just open it and not get a chance to tell folks what there were drinking since it's unlabelled.  All reactions where positive, some even wanted seconds. It was great to hear people talk about the beer and give some focused feedback on what would make it better. This was a great part of the day personally, since no one made a sour face or wasn't genuinely interested in the beer. Separately, I shared some bottles of the Ryeghteous Brown with a friend from my local bar who told me Friday night how much he enjoyed it. Two for two I guess. Makes me feel good!

It certainly was a beer focused weekend. One that left me proud of my beer, jealous of some beer geeks ability to find and hoard age beer, and thinking more and more about the plan for the brewery and the beers I'd like to brew. Random thoughts for a chilly, Sunday night.

Ryeghteous Brown Photo

 
A pretty neat photo of the 2nd place winning Ryeghteous Brown Ale, along with our current fancy labeling technique displayed.

Top Ten Concerts in 2010

I spent a lot of time seeing bands at venues ranging from huge venues like ACL to tiny bars like Johnny Brendas.  Continuing with my meaningless lists for 2010, here are some of highlights. Not pictured are Arcade Fire, Free Energy, Black Keys, and a laundry list from ACL.

Austin City Limits - once again was filled with great music. Seeing the Flaming Lips though was a definite high light.

Mumford & Sons at the Electric Factory

 
Black Joe Lewis and the Honeybears at The Note

 

TJ Kong and the Atomic Bomb at Johnny Brendas (sorry this is kinda shaky, I was REALLY enjoying the song.)

 
Dr. Dog at the WXPN Festival

 
Trombone Shorty at Stubb's ACL Aftershow

Katzenjammer at Johnny Brendas

 
Jacob Dylan and Neko Case at The Keswick

 

Top Ten Eats in 2010

We are always bombbarded with top ten, fifty, one hundred lists this time of year.  I think these lists are subjective and stupid. Over the next few days I've assembled my top ten things I ate, listened to and drank this year. Thank someone above for the camera phone so we can relive my gastronomy tour of the year.  There were many others not pictured but these are the stand outs of the year in eats, in no particular order. 

What's this have to do with beer? Well, most of this was consumed with a beer, eaten after drinking too much beer, eaten when making beer, or made with beer.

 
Home Made Spent Grain Bread - I make this now weekly, I haven't bought bread in over 8 months.

 
Shanks Bacon, Egg and Cheese Sandwich - hangover cure, need I say more.

 
Taco de Loco Carnitas - nothing like having the kids yell, "PAPA! Gringo y pero aqui!"

 
Adsum Foie Gras Poutine - Cheese, gravy, fries, and foie gras, my heart hates me.

 
Southwark Steak Tartar - With a quail egg, this was the most delishous thing I ate all year. I want it over and over again, but alas, it was a special.

Hoof & Fin - Whole Bronzino - Ever since having whole fish oceanside in Malaga, Spain; I seek out whole fish to comapre it.

 
Hot Doug's - Chicago Dog - the dog that all Chicago Dog's will now be measured against.

 
Smitty's BBQ - this is now the brisket and bbq sausage that all others are held up to match.

 
Homemade Tomtato Pie - with all the cooking I did over the summer, this is something I can't wait to make again. The crust is made with an IPA.

 
Anything from the Headhouse Market - Weekly from May to December I buy the majority of my groceries from the market.  It's been an amazing year cooking at home. This is just a sample of one week's bounty.

 
Dimitri's - Whole Snapper - this was outstanding, but my search for a whole fish as good as I had in Spain continues...

 

Pick me, pick me!!

Tonight at McGillian's Ale House, Philly Beer Week is running a raffel to win a trip to Belgium with the local brewer of your choice to brew a collaboration porter for release during Philly Beer Week in June 2011.  Tickets are $5, 5 for $20, and I'm buying 1,000 tickets.  I kid, I kid, not really 2,000, I really want to go.

I am still trying to figure out what brewer I'd want to go with me, if in the rare event I were actually to win.  Picking the brewer is a big deal to me.  Do I go with a brewer I admire, or a brewery who's beers I love.  Those aren't always the same. Right now it's between Dogfish Head, Victory Brewing, Yards and Nodding Head.  I might mix it up and see what happens.  Either way, should be fun to run into some fellow beer geeks, and have a few drinks while I watch someone else win a dream trip of mine.