Mellody Brewing

Stop Complaining and Do Something

I've always been a fan of civic involvement, or at the least, civic understanding. Don't like the way things are happening? Research why it is the way it is. Still don't like it? Vote, or do something to fix it.  If one things bothers me most it's ignorance. I don't like people complaining about something with no solution or knowledge of why the current state of affairs is the way it is. This is why when I started to get frustrated and complain to myself and others about the zoning laws in Philadelphia, I made sure I walked the walked, and not just talked the talk.

My frustration stems from the fact that (as I understand it) a brewery must be in an industrial zoned property in the city of Philadelphia. Remember, I'm talking production brewery, not brewpub. Now, I understand the need for zoning, and for the need for industrial zoning to protect residents. The issue I have with it is that it restricts small businesses, and not just breweries.  The need to push potentially dangerous and hazerdos operations away from residential areas makes sense to me. How this personally effects me though is that since a brewery (no matter the size) needs to be in an industrial area, this limits GREATLY where I could locate my nano brewery. It would force it to an undesireable area of the city (in my mind).  It would require more build out and renovation of the space than I need for my plans. I'm selfish, I know. My biggest issue isn't as much the cost or build out, but the location issue. As I have stated over the years, my vision of Mellody Brewing is that it is part of the community. It's walkable for people and able to support and boost local business. This is hard to achieve in this zoning requirement. I've read the zoning over, and over, and over again. I also recently spoke to a few land lords of indsutrial space, the result of which were some frustrations around igornance of our zoning laws. This lead me to a few ranting tweets on the @mellodybrewing twitter account.

 
 
 
 
No one is perfect right?

I realized the error of my ways, and my complaining with no action. So I wrote the Mayor of Philadelphia, Michael Nutter, and I also wrote my current City Councilman Frank DiCicco and incoming Councilman Mark Squilla. I stated my case in a few paragraphs. Stated how craft beer is growing, even during a recession, and how breweries foster communities. How we, Philadelphia are known as a great beer city, but how we don't allow for easy zoning for small breweries or even large breweries to operate easily.  I told them I'm no expert, but from what I've read it just doesn't make sense. I told them I was angry and that I knew the city is currently rewriting the zoning to "make it more simple and business friendly." That straight from their website.  I told them I'd do what it takes to do it, but I didn't know where to start. Finally, I told them how a nano brewery is wanted and encouraged by the local businesses I have talked to here. How the local QVNA and Headhouse district have said they would love to see something like what I'm planning here.  I laid out some economic numbers, told them I want to do this in their districts (the councilman's) and I need their help.

You know what happened? They responded. They both responded, and responded not with a form letter or a thanks for reaching out we'll be in touch; but with action. They both want to meet face to face, and Councilman DiCicco suggested making that meeting with a member of the zoning code commission.  I'm not naive in thinking this is it, and TADA, I'll have the zoning I want, or we need as a city to support the local nano brewing movement. I do however know that I can't complain because my representatives (both who I have voted for) heard me, and said let's talk. They seem willing to address the issue. Do I feel like I can change the world? I sure do. Will I? No. But, this is going to be fun.

I'm currently researching zoning in other cities, particularly Portland, OR to show how other cities have allowed for nanos and how they make it work in business districts (both commerical and retail.)  Do I have a lot to learn? Yes, and I have two weeks to learn it before I meet my city representative and try to win them over to my side.

Want to help? Write Concilman DiCicco and future Councilman Squilla and tell them Philadelphia is a great beer town, and would be better with sensible zoning allowing for nano breweries. Really want to help? Email me and maybe you can help me understand zoning for breweries in other cities.

More to come, stay tuned. Also, get involved, and stop complaining about the state of affairs in your neighborhood or country. Don't like it? Stop watching TV and get involved.

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.

Featured Craft Beer Drinker on New Brew Thursday - Check me out!

July 22 : Two Mikes Drink with New Brew Thursday from New Brew Thursday on Vimeo.

I'm a regular following of a video blog on beer by some guys out in California called New Brew Thursday.  They cover a range of topics, meet brewers and all in all seem like a fun group of gents to share a pint with.  They are supporting an effort to catalog the reasons why one is a Craft Beer Drinker.  You can check them out at their site here.  A few months ago I saw a webisode where they asked for letters and videos stating why you love craft beer.  I didn't have video capabilities, so I wrote them a quick email.  Getting picked got me a signed DVD copy of Beer Wars.  When I got it I had no idea why, then noticed some hits to this site from New Brew Thursday and remembered my submission.  Turns outs I was featured and my email was read by them on their video.  See the video above and check out my mention around 14:20 (watch the whole video too, good points on aging beer.) Cool, huh?

Mellody Brewing Apartment Concert Series

I've written here about my love of music.  I've dreamt of supporting local artists in the brewery I'd love to own someday.  I've posted YouTube videos for the Friday Hootenanny, talked about pairing music to beer and well, done lots of talking.  I need to stop talking and writing and get busy doing.

Recently I learned about an organization called The Philadelphia Sessions.  The goal of The Philadelphia Sessions is to positively expand the reputation, and recognition of the city of Philadelphia through its music, and to do so by selecting local musicians and helping them get international experiences - and then bringing them back to Philadelphia.  As Bill, the founder, said at a recent event at Yards, "we support our local scene by sending our artists away."  I recently spent a few hours listening to two musicians at a fundraiser The Philadelphia Sessions held at Yards Brewery.  It was everything I've ever dreamed of doing at my own place someday.  It was bitter sweet.  I left thinking about how I need to stay focused and motivated and how I need to work harder at making my dream a reality - so I can have a night like that.

Since I don't have a brewery, but am still passionate about helping out - I've decided to settle for the next best thing: a house concert, or in this case apartment concert.  Bill and I have been emailing and I'm working on setting up a night for one of his artists to come to my apartment for an evening of music, food and a Mellody Brewing Ale on draft.  The cost is minimal, about $10 a person, and all the money goes to the artist.  We're aiming to get about 25-30 people for the night.  Sure, my place is small, but I think we can fit everyone, and I also think the space will be conducive to a fun atmosphere as we gather for the music.  More to come on dates and times and other details.  I hope you can make it and this is the beginning of a series.

Pump It Up

As mentioned in previous posts, the next addition to the brewery is a pump.  We need to get something to more efficiently transfer the hot liquid around, and to help with cooling the wort after the boil.  I've been doing much research and it seems that there's only a few options.  Looks like before the next brew day I'll need the pump, some sort of new cooling mechanism, new thermoplastic tubing and some fittings.

How did this easy all-grain set up go from so simple to more and more complex and expensive so quickly?

C Clef Coffee Stout

A good friend of mine is slightly obsessed with stouts.  Milk stouts, chocolate, coffee, breakfast, you name it - he likes it.  As I wrote in What's Pouring the other day, I've decided that Mellody Brewing's next beer will be a stout, and not a breakfast or bourbon or imperial stout, as these are clearly all the rage right now.  I'm thinking a coffee stout.  One were I'll roast my own beans for addition to the recipe.  I'll spend Sunday Night Research today looking at recipes as well as how to roast my own beans.  This will be a great addition to the coffee/beer bar idea we've been floating around as well.  A product that lasts the entire day in essence.  The clef is also something I'm exploring from a branding perspective, having the beers fall in a clef range or something to match their style.

 

 

Cricket Hill Brewery - A Passionate Dialogue on the Big Three Breweries

I have to go to this place...

I have discussed how when Mellody Brewing does tours someday I want it to be an experience.  Forbes recently posted a list of the best brewery tours out there, which has resulted in a fine discussion on Beer Advocate.com  I can't say I've been to all the breweries list on Forbes, but the one's I have been to don't seem to touch the tours they discuss.  I've already discussed my favorite, Lakefront Brewing in Milwaukee, WI.  I'm headed to Brooklyn Brewery this up coming weekend for a tour, so that should be interesting as well.  This video above isn't as much a tour, but a passionate speech, and I love it.  I can't wait till I can give a speech like this someday. 

If I had only known that I wasn't going to get action from those Twins, I would never had bought that Coors 30 pack...but now I know - and knowing is half the battle.

Welcome - Shiner: The "New" Keg Kettle

Shiner, the new keg kettle, originally uploaded by Smellody.

Yesterday I drove out to the far east suburbs of Tampa to meet a fellow home brewer. I connected with him via the local home brew club and he offered to sell me a large converted keg brew kettle so I can expand my brewing in the newly built three-tier all grain system. The system was used once, but has been sitting idle as I needed the bigger kettle to fully get to where we needed to be to produce larger batches of beer. I drove the kettle home 35 miles in pouring rain and lightening. It kept banging against the trunk, and rolling around. I was nervous that I'd snap off the thermometer - but alas no worries were needed - we arrived home safe and sound. The kettle is at least 30 years old. I know this because the lid is labeled Ballantine - Newark, NJ. This is on the underside - the top has been labeled again by the Spoetzl Brewery in Shiner, TX. That's right, you heard me right - this keg most likely held Shiner Bock. (A friend of mine just had an orgasm.) The keg held some great beer and according to the fellow I purchased it from has brewed probably hundreds of batches of homebrew as well.  It needs a little love and care, some cleaning but otherwise is good to go.  Getting this relic saved me over $200 in the purchase of a larger new kettle, money better spent on ingredients and a grain mill.

This is a 15.5 gallon keg thus allowing me to easily do 5 and 10 gallon batches of beer.  I was hoping to brew today, but due to weather issues and lack of a key ingredient (hops are getting harder and harder to find, even on-line) I am postponing brewing till next weekend.  With the addition of Shiner to the Mellody Brewing family we will be pumping out some more beers now and well into the summer.  I'm excited.

We've also made some good progress on the beer cellar.  Door jam has been installed and some drywall fixed and added to the area around the door.  I should have the door in by tomorrow, and then I'll get the electrician in to run the plugs - but I may end of doing it myself.  The cellar will be outfitted with a vent from the AC unit and insulated before I drywall.  This will help it maintain a temperature close to 65 degrees.  Not ideal cellar temp, but better than the mid 70s.  I'll add some shelving and maybe a wine fridge over time.  The main purpose of the cellar, well duh - store and age some beers I am getting via trades, etc.  The other purpose will be to house fermentors and brewing equipment,  More pics on the cellar to come soon.

Here's to history entering Mellody Brewing. Check out the other photos of the labels here.

Can I brew virtually?

After much research today (Sunday) I have decided that  it is time to shit or get off the pot (excuse my language) and learn commercial brewing. I'm registering for a distance learning course in brewing with the Siebel Institute.  The World Brewing Academy seems to be a very well respected school, I asked a few brewers on Probrewer.com.  Even though on-line this class will give me some credentials, and at the very least teach me how to brew on a large scale. The three-month program seems intense but promises to give the student "the knowledge and confidence you will need to work effectively in the world of commercial brewing." It also states that the course is "formally recognized by the Institute of Brewing and Distilling (IBD) as suitable for students writing the IBD General Certificate Exam."

The cost is steep I'm going to have to cash into my savings, and use my tax refund to pay for it.  I figure at the least, I can hopefully take the experience to a job somewhere and then eventually in time transfer those skills to my own place.  I still wish things happened overnight - but lets be realistic.  I need to do this if I'm going to be serious about it, and not just write about it.

I vowed after I got my MBA that I'd never go back to school, lesson learned.  Never say never my friends. 

Also, on a related note: I hopefully have scored a side-job this week helping a small craft brewer in the area bottle his beer.  I offered my assistance and labor for the payment of learning and the occasional beer.  He seems open to it.