Hop Talk

My wife attends school at night as she trains for her second career. It’s gotten fairly intense in the last couple of weeks, causing her to be out most nights as well as weekend days. Not only that, but she co-owns a Children’s consignment boutique which, as you might expect, also takes up a large chunk of her time. As such, for pretty much this entire week I’m either picking the kids up from a babysitter right after work or she’s leaving just as I arrive. This weekend, both days, she was out of the house before 6:30 AM.

Around dinner time on Sunday, I think she must have noticed that I was under a bit of strain. So, she told me that she had everything under control and that I could, if I wanted to, leave and have some “alone” time. Could she have an ulterior motive? Probably just trying to rest me up to do it all again next week. Still, how could I say “no”?

As I write this, I am sitting at the bar at Barley and Hops Grill & Microbrewery availing myself of their free Wi-Fi. Additionally, I am really enjoying their Schifferstadt Stout. There is a NASCAR race on the big screen, and the Discovery Channel on another television. It’s not crowded, but it’s not empty either. There is that pleasant buzz of conversation you get when people are enjoying themselves, with the occasional clink of plates or glasses. There’s hits from the eighties coming over the speakers, but it’s mostly drowned out.

Sure, I could sit in my comfy chair at home with my laptop, and I certainly have a wider selection of beer in my refrigerator. I also wouldn’t have to drive anywhere. Then again, I don’t have my children clamoring for my attention or the constant reminder of the thousand and one things I need to do around the house.

As well, there is nothing “social” about sitting at a bar focused on a computer screen. That seems to go against the best things about a pub. But, it is an undeniably happy place. Just sitting here drinking in the atmosphere brings a smile to my face. (And that’s not just the stout talking.)

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Well, speaking of Flying Dog, it seems that they’re pulling up stakes and going to start brewing 100% of their beers just up the road from me.

Here’s the word from president and CEO Eric Warner:

As you may have heard, Flying Dog Brewery recently announced that we are embarking on the next step in our illustrious, 17 year history of crafting remarkable beer by concentrating all of our brewing and production to the brewery in Frederick, MD, where 70% of Flying Dog Beer is already being brewed. This move will take place in January and we are working to ensure that our entire production team will be able to make this move over to Maryland. Accounting, sales, marketing and other administrative functions will remain largely unaffected by this change and our HQ will remain in Denver.

We decided to make this proactive move as it has become increasingly important to be extremely nimble in today’s business environment. Only those who can quickly adapt in the hyper-Darwinian economy will survive and in today’s craft brewing landscape. We are facing unprecedented cost pressures due in large part to the tremendous hop and malt cost increases. Concentrating our brewing operations to one facility will help us become more efficient while maintaining our exceptionally high brewing standards. This is a smart, proactive move for our growing company and will allow us to most efficiently use our resources.

The Frederick facility is a state-of-the-art brewery that has already been producing great beer for Flying Dog and we look forward to ramping up production and growing our business even more than the +20% trends we are experiencing in 2007. The bottling line in Frederick has lower oxygen uptake at filling than the one in Denver, which translates to better flavor stability and longer shelf life. It also kicks out bottles at twice the pace of the line in Denver. The brewhouse in Maryland is also capable of brewing a wider range of recipes than the one in Denver. Finally, the brewery in MD plans on substantial capital expenditures and plant upgrades (close to a million bucks in 2008 alone) to continue to brew better beer in an efficient and environmentally friendly way.

I have been to the Frederick brewery and it is very nice. This sounds like a great move for them.

See also:

Press release on Beer Advocate
Article on Rocky Mountain News
Reactions in the blogosphere

(via Musings Over a Pint, among others)

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There are still some seats left for their Holiday Beer Dinner on Tuesday, December 4th, 2007 Starting at 5:30PM on the second floor Overlooking Historic Downtown Frederick, Maryland. Join them for a Culinary treat prepared by Executive Chef Joseph Canlas

Menu

PILSNER
Welcome Beer

SCOTCH ALE
Roasted Chestnut Soup
Truffle Oil and Froie Gras Mousse

INDIA PALE ALE
Winter Green Salad
Roasted Walnuts, Granny Smith Apples, Stilton Blue Cheese

KÖLSCH
Potato Crusted Halibut
Garlic Fingerling Potatoes, Sliced Asparagus and Citrus-Chive Butter

NUT BROWN ALE
Green Peppercorn Crusted Grilled Venison Filet
Cardamom Sweet Potatoes, Bacon-Brussel Sprouts

OATMEAL STOUT
Rich Chocolate Lava Cake
Fresh Raspberries and Whipped Cream

$40 per person plus 5% tax and 18% gratuity
Call 301-631-0089 for Reservations

Brewmaster Tom Flores and Executive Chef Joseph Canlas strive to pair delicious food with Fabulous beer to create a fun and exciting evening out.

Brewer’s Alley
124 North Market Street
Frederick , MD 21701
P: (301) 631-0089
F: (301) 631-1874
info@brewers-alley.com
http://www.brewers-alley.com

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For the last eight or ten weeks I have been attending a once-a-week homebrewing class at The Flying Barrel. You may remember that I’ve mentioned these classes before.

The classes are run by fellow F.O.A.M. member Buck Reed, ably assisted by Jim, Chris and Troy.

On the upside, I’m learning a fair amount. It’s also nice to brew in nice large 20-gallon kettles over a gas flame, with all the bulk materials near to hand, and to do it as a social activity. (Prior to this all of my homebrewing had been solo.)

Unfortunately, I’m extraordinarily busy right now and it has been tough to accommodate that three or four hours each week. We’re limited to a single-stage fermentation of two weeks. I like to do a primary fermentation of about a week and then a secondary fermentation for two weeks or so before bottling. It can also get a little crowded in the back room.

A problem that is nice to have is that I’m bringing home a case of beer a week from this class. I’ve never had more than a case of homebrew in the house, and now I have five and counting. It’s a nice problem to have, but I just don’t have the space in my storage room. To further complicate matters, several of these are styles that will do well to age for six months or longer. I have at least three more cases to bring home in the upcoming weeks; I don’t know where I’m going to put it.

I’m sure I’ll manage, even though most of these are styles my wife has no interest in. No domestic disharmony yet.

Relax. Don’t Worry. Have a homebrew.

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Soon-to-be author and fellow F.O.A.M. member Buck Reed is once again offering classes for beginning beer making.

There are two different courses, both held at The Flying Barrel in Frederick, Maryland.

The first will be held Thursdays at 6:30 PM, starting September 27, 2007.

The second will be held Mondays at 6:30 PM, starting October 8, 2007.

Cost: $40 to register, about $35 per case of beer.

This is an 8 to 10 week class on beer making for beginners.

For more information or to register contact the Flying Barrel at (301) 663-4491.

Space is limited so act fast.

Directions to The Flying Barrel
Google Map

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In the June 2007 issue of Beer Advocate Magazine, Lew Bryson and Jay Brooks offer up “Nine Great Beer Towns You Didn’t Know Were Great Beer Towns”.

Entry number four is Frederick, Maryland.

Frederick, or “Fredneck” as it is colloquially known in more “civilized” parts of Maryland, is the second largest city in Maryland and the fastest growing.

It’s also home to a very nice craft brewery as well as two brewpubs, which I’ve mentioned previously, as well as some very nice and beer-savvy restaurants.

It’s also twelve miles up the road from my home.

This calls for a beer.

Update
Here are the other eight:

• Český Krumlov, Czech Republic
• Guelph, Ontario
• Easton, Pennsylvania
• Eugene, Oregon
• Austin, Texas
• Santa Rosa, California
• Cleveland, Ohio
• Innerleithen, Peeblesshire, Scotland

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