A Trip to The Bruery Provisions

After a long day at work that included some unscheduled furniture moving due to a small amount of unexplained flooding in the office, Robert and I were more than ready to make the short trek to downtown Orange and visit The Bruery Provisions store. As you may recall, Robert and I enjoyed our trip to the tasting room at the brewery itself in nearby Placentia a few weeks ago. That trip and my endless beer geek babbling has spurred Robert, normally a wine drinker, to seek out bottles from The Bruery to sample at his leisure at home. It is reported that a bottle of the Orchard White disappeared quite quickly around the table at Thanksgiving. Needless to say, a further exploration of what The Bruery has to offer was in order.

After a quick stroll around quaint downtown Orange and lamenting that the record store was closed, we settled on some Mexican fare for drinking fuel (what mere mortals refer to as dinner). While we had wandered somewhat aimlessly previous to eating, once our burritos and tacos were deployed to absorb the alcohol, we made a beeline to the Provisions shop.

Instantly making my ubiquitous “can you hear those angels singing too?” joke as we approached the cooler, the beautiful sight inside was truly awe inspiring: easily 400+ facings of bottled beer from around the world and a surprising amount of labels I had never seen before, making my earlier quip not much of a stretch. Overwhelmed for the time being, I wandered amongst the other offerings at the store including brewing books, Bruery merchandise, wine and all of its paraphernalia, and finally, lots of cheese.

While I stood gawking at the shelves of bottled beer on the wall opposite the coolers, one of the employees approached Robert and I to ask if we’d been in before and to explain how things work. Further prompting was not required and we all made our way to the area in the back of the store that is cordoned off as the tasting room.

Because of restrictions on the liquor license, they cannot pour full glasses of any one beer, but they do offer three different flights of beer (two Bruery-centric, the other celebrating seasonal offerings from a plethora of breweries), as well as flights of wine or cheese that, honestly, I didn’t pay much attention to. All of the flights were incredibly reasonable in price, so we chose the one with the most beers I hadn’t tried yet.

Choosing a seat in the tasting room was going to prove difficult for anyone entering after we did, seeing as how we took the last two chairs in a crowd that was gathering quickly. Our flights arrived and we began sipping contemplatively. As we shared our ruminations between us, I was delighted in the sophistication of Robert’s palate, although some translation to beer-speak was required at times.

The Humulus Lager had a wonderful hop aroma but was light and balanced on the tongue. The mash up (pun intended) that was the 7 Grain Saison did not allow for any of the distinct grain flavors to shine through, but maybe that was the point and either way; it was very enjoyable. I had the Loakal Red out of a bottle just two nights previous and was surprised at its subdued showing on tap, which I will attribute to a masking effect brought on by the previous two beers and my meal choice. The rye in the Rugbrød adds a wonderful nuance and was perfect for a winter night in Orange. The Workman’s Friend was a great way to round out the flight; the warm, roasty flavors of this imperial porter easily cut through the lingering effects of the first four beers and left me with a sizable grin beneath my beer moustache.

The evening was not over however, as I had yet to try the Orchard White and with it coming on such high recommendations, I would be remiss if I let the opportunity pass. I ordered a full flight of the Orchard White (rules) for Robert and a small flight for myself of the Mischief, a hoppy Belgian golden strong ale I remember being my favorite from our trip to the brewery proper. We then swapped out a glass each so I could sample the Orchard White. Not nearly as tangy as some witbiers that I have had, but wonderfully subtle notes of lavender and an amazing mouthfeel easily endear themselves much more than one-note puckering sourness would. I am sad to report I did not give the Mischief its due and the two glasses I had left disappeared quite quickly, with little time to contemplate the flavor. I will trust my previous evaluation that it is quite splendid.

Perusing the coolers after imbibing was probably not the wisest choice, but I restrained myself to three bottles, knowing that I would have to store them at Robert’s until I return to the OC in January. After much fussing over which beers to choose, I loaded up and snagged a Bruery goblet for good measure. Thankfully, Robert curtailed his intake much sooner than myself (and had generally lower alcohol beers than I) and was fine to drive us home after our reveries.

Downtown Orange has retained a feeling of small town community in an area of the world completely over run by strip malls and box stores and with the level of sophistication without snobbery that the Bruery have effortlessly employed in their beers and branding since their inception just a short three years ago, the Provisions store is a wonderful fit.

Where Have You Been?

Again, I fall remiss in keeping my blog up to date. If there is anyone out there still checking in on my brewing and beer adventures, I apologize. It seems that real life is severely cutting in to me creating a digital one.

A short update then: I have completed the move to Davis. I live on the south side of I-80, away from downtown but just a short bike ride away from the extension campus where I will be spending most of my time come January. In fact, everything in Davis is just a short bike ride away. The apartment decorating and arranging have come along nicely and I will be comfortable as school progresses, which is at least one weight off of my mind.

I am sad to report that I have not been able to homebrew since arriving. I spent most of my first week in Davis waiting around my house for my internet to be installed and my washing machine to be delivered, allowing ample time to get settled and for the realization to set in that I know absolutely no one here. Luckily, before loneliness could sink in, I drove to Mendocino to meet up with some friends who were visiting their parents there. Driving through wine country, then a redwood forest and finally arriving at the coast was quite memorable. The morning after I got home from Mendocino, I got on a plane to travel to the Palm Springs area to be with my family for Thanksgiving.

I was eager to get to the homebrew shops in Sacramento this week and finally smell some mashing grains and fresh hops, but I received word that my grandmother’s basement became flooded when a pipe burst while she was away and I am being sent by the family to help with sorting out the clean-up efforts. I am glad that my life has enough flexibility in it right now so that I am in a position to lend a hand. The unplanned trip back to Spokane allows me to spend some precious time with my girlfriend and grandmother and it will also give me a chance to see some of the people I missed in my rush to get out of town.

For those of you who read this blog to hear about beer, I will resume normal missives in the near future. Just because I am not brewing it, doesn’t mean I am not drinking and reading about it. Sláinte!

Washington State I-1100 and I-1105

Although this blog is probably the last place anyone should go for political news or opinions, I feel compelled to weigh in on the two state initiatives being considered on the ballot here in Washington that will affect the way distilled spirits will be sold.

Currently, the state controls all liquor sales through state-run stores. While our liquor tax is at a set rate, the state enjoys a 51.9% markup on the products sold at these stores, money that the state depends on in addition to the tax to provide funding for many services. Both I-1100 and I-1105 propose to wrest the sale of spirits from the Liquor Control Board and open it to private retailers currently licensed to sell beer and wine, albeit in slightly different ways.

I-1100 is being framed as both pro-business and pro-consumer by its advocates. Although the rate at which spirits are taxed by the state will not change, the markup will now go to individual businesses while opening the market up to “fair competition” will drive prices down for the consumer. Painting current liquor laws as a de facto monopoly held by the state, supporters hope that the allure of cheaper, more easily accessible liquor coupled with the general distrust of largesse in government fomenting at an all time high will entice people to vote yes.

Looking a little deeper, the initiative is being largely funded by Costco, whose senior vice-president, Joel Benoliel, is quoted as saying "part of what we are known for is being pro-consumer, and when we identify places where they are being gouged, we think it's incumbent on us to stand up for our consumers.” Costco is a corporation whose sole purpose is to make money for its shareholders. They may eventually drive prices down to a 25-30% markup, surely passing on what looks to be significant discounts to the consumer. But you would be woe to forget that all of that is income they do not have now and desperately want to get their hands on.

With the passage of I-1100, the Office of Financial Management estimates that over five fiscal years, total state revenues would decrease $76-85 million and revenues dispersed to local municipalities would decrease an estimated $180-192 million. As most of the revenue that comes from spirits is earmarked for educational services and infrastructure maintenance and expansion, it is not a large intuitive leap to think that the state will be hurting without these funds. I am not a fan of large government, but essential services require funding. Considering that the state recently introduced a tax on candy, soda pop and bottled water (although under reconsideration under a separate initiative), if we vote to take away the state’s ability to receive income from liquor sales, they will be asking to take it from us somewhere else in the near future.

Let us also consider the market being opened to “fair competition.” With the passage of I-1100, retailers will begin price wars that will drive down the cost to the consumer, which is not necessarily a bad thing. However, they will achieve those relatively lower prices by buying in bulk, a measure strictly defined within the initiative. Translation; large box stores with massive buying power (looking at you Costco) will be able to receive bulk discounts and smaller stores will be priced out of the “fair market.” I appreciate my little bottle shops both here in Spokane and when I visit Seattle. Forcing them to compete with a behemoth like Costco hardly seems fair.

There is also the argument of access. Under our current system of state-run stores and well trained employees, it is nearly impossible for a minor to purchase distilled spirits in Washington State. The initiative, if passed, would allow over 3,300 more stores to sell spirits statewide, opening a veritable can of worms for enforcement. Reports from other states that have passed similar laws are a bit conflicted about the impact on sales to minors and overconsumption. I am by no stripes a Puritan and my major gripe is with the economic impact on the state, but it is a point that should be considered.

Finally, I think some thought should be paid to the work force. Although I-1100 does not require state-run liquor stores to close their doors (I-1105 does), by forcing the state to compete with large corporations that have advantages to their sales paradigm built into the new laws, it isn’t a stretch to imagine a number of state-run stores closing and hard working people losing their jobs. Sure, as the Liquor Control Board transitions to a body of enforcement there will be opportunity to transition along with them and there will be retail openings at all those other stores that would then be selling spirits. However, making a living wage and receiving benefits is a far cry from making minimum wage working a register.

Thirsty Zymurgist score: NO on I-1100

I-1105 has received less publicity, but will alter the sale of spirits in similarly drastic ways. Unlike its counterpart, I-1105 would completely shut all state-run liquor stores and distribution centers. There are measures within the initiative that would guarantee a percentage of revenue made by retailers be paid to the state, apparently reducing the fear that the state’s coffers would run dry. However, according to a study by the Office of Financial Management, total state revenues would decrease an estimated $486-520 million and total revenues going to local municipalities would decrease an estimated $205-210 million over five fiscal years if I-1105 passed. That is a large chunk of change that the state will sorely miss.

Most of the points I made for I-1100 apply to I-1105, so I will not belabor them here. Except to say that I-1105 is being largely funded by two private distributors who stand to make money that the state stands to lose. Clearly, I am not a fan of either initiative.

Thirsty Zymurgist score: NO on I-1105

Washington State does have some antiquated liquor laws and reconsidering them as our society changes shows wisdom and prudence. However, the current initiatives do not fully pay service to the major economic questions for the state that they themselves raise. Future initiatives should be considered more along sound economic lines to make sense for all parties (state, private business, consumers) involved.

In closing, I will state again that this is all my opinion based upon the fair amount of research I have done. Thanks for slogging through it and now go reward yourself with a nice craft beer!

A Visit to Stone Brewing World Bistro and Gardens

When I am forced to travel to Orange County for work, I try to make the best of it with trips to local beer destinations, a fact I have chronicled here in the past. With my flight not leaving until Sunday, my friend from the office, Robert, and I took the opportunity to extend our beer wanderings slightly and we met some colleagues who live in the San Diego area at the Stone Brewing World Bistro and Gardens in Escondido.

Picking a reasonable time to hit the road, I-5 was quite manageable and Robert and I arrived a tad early. The rock lined walkway dotted with lush green plants, accented by artful rebar and torches set in the rock had me impressed before I even reached the large wooden doors. Robert and I entered, confirmed our reservation and set about exploring the grounds. The main indoor dining area continued the tasteful industrial/rustic/artisan motif with rough hewn wood forming the bar and various levels for tables, more rebar, stones of various sizes and for various uses all of which looked through a gigantic glass wall into the brewery contained within. Glancing up at the high ceilings revealed a reserved section above that opened out onto a balcony above the back patio. Not members of the wedding party, we remained on the ground floor and exited to the patio through large rolling doors. A multi-layered koi pond topped with flame greeted us to the right and a large circular table surrounding a fire pit was found to the left in front of a second bar.

Robert and I decided to order pints, as Dave and Courtney were going to be a bit late. The tap list was extensive and it was hard to choose, but being a fan of their Cali-Belgique IPA and never having had a chance to try it on draught proved to make my decision. Robert read up about some of Stone’s beers online the night previous and was intrigued to try the 10.10.10 Vertical Epic because of its inclusion of varietals of wine grapes. We were both pleased with our choices.

We wandered into the garden, which had unfortunately been pummeled by rain over the last few days, leaving a couple of small puddles and the ground a bit soft. Undaunted, we admired the pond and the various areas for sitting and enjoying the space that were dotted in the nooks and crannies. My personal favorite was the table comprised of drift wood carved in such a way to appear completely natural in its state as a table.

Dave and Courtney arrived and we returned to the front desk to get our table on the patio. The skies were overcast but the rain thankfully stayed away as the afternoon progressed. Our groups selection of ales was quite varied with Courtney tending towards the darker, Robert towards hoppy beers and Dave and I jumping all around the beer map. The Oaked Arrogant Bastard was incredible on draught (although I was disappointed they had emptied the cask of it earlier) and I relished in the fresh hop flavors in the Ruination IPA.

The whole spectrum of food needs was also well addressed, ranging from Dave’s buffalo burger to my vegan tempeh shepherd’s pie. Conversation continued as we finished up our meals and ordered one last round for the non-drivers and retired back to the garden. Eventually we ended up at the drift wood table and except for a slight interruption from an adorable family wanting to use the space to take some pictures, it would not have taken much convincing us that we were nowhere near a crowded restaurant.

As we headed our separate ways, I contemplated how world class the entire experience was. Stone has definitely set the bar pretty high; although I admit I haven’t been to many of the other “destination” breweries in the world. I will have to control how much inspiration I “borrow” from my time there when building my own brewery in the future, lest I directly copy any part of the experience.

That is the benefit of traveling around and experiencing different breweries and restaurants. It affords me the opportunity to absorb what works and what doesn’t at each location, which will eventually coalesce with my own original ideas to become what will hopefully in turn be known as a “destination” brewery.

Rambling Man Mead

As we traversed South Dakota on our recent road trip, my girlfriend and I found ourselves inundated with honey. Janelle’s family stockpiles the stuff and they were looking to pass it off into any open hand. About the time six or eight pounds had accumulated, the epiphany to turn all of the golden nectar into mead began to surface. Partially born from necessity (“how are we going to eat all of this honey?!”) and definitely inspired by the copy of Radical Brewing by Randy Mosher I was toting around on the trip, mead provided a perfect solution to the conundrum.

Yet, another followed: although a relatively experienced home-brewer, I had yet to try my hands at making mead. While delving into research, the general consensus seemed to be that it was less technically demanding than brewing beer but required just as much care towards sanitation and a far sight more patience. Instead of having my ales kegged within two weeks of the brew day and drinkable shortly thereafter, the mead will have to rest in the secondary carboy for months before being transferred to bottles, where it can continue to age for years (if bottled with proper care).

I had to round up two more pounds of honey and I opted to spend a little extra on some from Spokane’s south hill. A trip to Jim’s Homebrew to procure yeast and brewing nutrients followed and then Carl and I were ready to brew.

After some thorough cleaning and sanitizing, we added the honey to one gallon of distilled water and a half gallon of tap water and then brought it slowly to a boil. Carl set about cleaning the primary carboy as I monitored the mead to keep it from boiling over. Once it reached a boiling point, I started to skim off the protein foam that coagulated on the surface. Continuing my skimming regimen, I also measured out the dimmonium phosphate and the biotin wine nutrients and added them at the correct time. I decided to throw in a little irish moss as well, knowing its ability to trap bits and pull them out of my ales.

When the boil had proceeded long enough that only a small amount of protein was appearing at the surface, we removed the mead from the heat and moved it inside to an ice bath we had prepared. While the mead must was cooling, I began to prepare a yeast slurry using a combination of methods recommended on the package and ones I had lifted from my research. Once the slurry was looking happy and the must had cooled to near pitching temperatures, I began to acclimate the yeast by adding a couple of tablespoons of the must to the slurry and then letting it sit for a few minutes. Repeating that process five times, the yeast was ready to be pitched.

We transferred the must to the carboy where one and a half gallons of water at the proper temperature were waiting. We vigorously stirred the mixture periodically as we poured to introduce as much oxygen as possible for the yeast to use. The complex sugars in honey are tough for yeast to digest, even strains that are specially cultivated to deal with that hostile environment. Adding nutrients and oxygenating well ensure the best possible set of conditions for the yeast to thrive and get fermentation started off well.

We finished with mixing and transferred the full carboy to its resting place. Clean up was a relative breeze, even with the inherently sticky nature of honey. About the time we would have been adding hops to an ale, we were cleaning up the last few utensils and enjoying a homebrew. Carl and I were happy to have completed a “brew” day in just under two hours and we are excited to taste how the mead matures over the next couple of years.

As we were working on bringing the mead to life, I began contemplating where I will be when this mead will actually be drinkable. With about a month to go until my move to Davis, Carl and I have to plan a bottling session when I travel back to Spokane to visit. After the mead has reached maturity in about a year’s time, I literally have no idea where I will be living or what brewery I will be working for. The mead now signifies to me my last weeks in Spokane and it will remind me of these times whenever I open a bottle with friends in the years to come. I will also be sending a couple bottles back to South Dakota as thanks for the honey that produced it.