Krausen Rising

We went to Triple Rock last Wednesday to see Brian Yaeger talk about and read from his book, Red, White, and Brew. There, I first discovered that I’m suddenly really into Triple Rock’s Stonehenge Stout, an export stout at about 7% ABV. I left behind stouts (other than massive Imperial Stouts, the siren call of which sometimes lure me away from the safe seas of Reason onto the dehydrated rocks of Massive Headache) a while ago, on to hoppier or belgianier beers, but lately I’ve found a couple great ones. Firestone Walker’s is the other, in case you’re curious. So, yeah, I had that, and Jen grabbed herself a Kolsch. Jen was on camera duty, and is not a shirker. Here are our beers:
   

Yaeger was there with representatives from one of the P* bookstores (Pegasus or Pendragon, I forget which). It was a good talk. I’d heard a bit about his book at the Beer Chef’s Schooners dinner, and I’d thought his choice of breweries to check out was strange - mostly not the big and/or weirdstuff popular with us kids (Russian River, Port, Bear Republic, and Allagash, to name a few). After hearing him speak for a few minutes about his choices, the book started sounding more interesting (and nerdy). I didn’t take any notes, so anything I say here is hazed up from the stout and over a week spent fermenting in my brain, so take it with a grain of salt, but it seems to me Yaeger is documenting the rise of… real? craft? beer in the US as it grew up in the wastelands created by Prohibition. Some are small breweries that toughed out Prohibition making soda or even opening creameries on the side, and some are breweries that sprang up in the aftermath of Carter’s legalization of homebrewing. And of course there’s Anchor. This is the kind of history it’s good to have on the books, a reminder of the grim days of the light beer wars to keep us humble and stoked to be living in times of plenty.

He read from the book, a chapter about a brewer in Bisbee, a strategic chapter to read for sales - it’s got coccaine, federal prison, drunk driving, corrupt cops… with a murder and John Goodman, it’d be a decent Coen Brothers movie.

So, Yaeger talked for a while, there was the dreaded post-reading Q&A, I bought a book, and Jen, being a good fangirl from way back when, got the book signed for me. Now I have to get going to The Trappist to try some Guido (a tribute to New Jersey?), about which I will hopefully post within the week.

I was surprised to find a beer-related event in my Pegasus/Pendragon events mailing:

Brian Yaeger, author of Red, White and Blue
Wednesday, May 13th, 7:30 pm
Location: Triple Rock Brewery, 1920 Shattuck Ave, Berkeley, CA 94704
Brian Yaeger’s new book, Red, White, and Brew is the ultimate beer run, visiting fourteen breweries across the US. Come enjoy some locally brewed beer while hearing about Yaeger’s travels. This is an off-site event.

I was there Friday and Saturday both (work lunch, and post-pants-shopping lunch, respectively). The Rose Nose Whit is worth trying - not nearly as flowery as it sounds, and about the cloudiest whit I’ve ever had (a good thing) - and the Stonehenge Stout was particularly awesome on Saturday - roasty, creamy, stout as all get out. More on Yaeger and his deal at his website or online journal.

My band, Beercraft (warning - myspace link) is opening for the SF stop on the Pagan Knights Tour. That’s a folk metal tour for those who haven’t heard. We’re opening for Suidakra (myspace), Alestorm (myspace), and Tyr (myspace), so there’s no worry about not getting enough bands for your bucks.

We’re the only US band on the lineup - Suidakra hails from Germany, Alestorm from Scotland, Tyr from the Faroe Islands - which makes this show all the more exciting for us. To top it off, the DJ providing between-sets music is a huge beer nerd, beer buyer for a BevMo somewhere in the southern reaches of San Francisco (or maybe it’s South San Francisco - I’m fuzzy about geography past the Bay Bridge).

Our set is about 30 minutes. We’ve added a new original since our last show, Winter Solstice 2008. Clocking in at an (estimated) 180bpm and a little over a minute in length, it’s a fast little twostep number that’ll get the kids a-dancin’.

This morning, I received notice of the 2009 AHA National Homebrewers Conference, to take place this year in my home, Oakland. I’ve never been to this Conference, and I feel like it’s a must-go, but it’s an astounding $175 - $230 to get in.

But then, look at the speakers. I’ve picked out just the most interesting ones (to me). I left out a bunch of events I’d still like to see. The full list is at the previous link, so you should check it out for yourself.

All About Proteins…or how to get great head retention and more
presented by John Palmer, Author of How To Brew

Blending Beers
presented by Sean Paxton, The Homebrew Chef

The Equipment Geek
presented by Kent Fletcher, Maltose Falcons

Extreme Fermentables
presented by Sam Calagione, Dogfish Head Craft Brewery

First Runnings: A mind dump from Vinnie
presented by Vinnie Cilurzo, Russian River Brewing Co

Maintaining Ideal Yeast Health: Nutrients Yeast Need
presented by Tobias Fischborn, Lallemand, Inc.

Malts: New specialty malts, base malts, and extracts—How to make the most of them
presented by Bob Hanson, Briess Malt and Ingredients Co.

Mead Panel
moderated by James Spencer, Basic Brewing Radio, with Charlie Papazian, Brewers Association, Author of The Complete Joy of Homebrewing; Byron Burch, The Beverage People; Harold Gulbransen, AHA Governing Committee, QUAFF; Curt Stock, AHA Governing Committee, St. Paul Homebrewers Club

Quality: In the Eye of the Brew Holder
presented by Dr. Charles Bamforth, UC Davis Extension, Dept. Food Science & Technology

Squeaky Clean: How to ensure a clean, sanitized brewery
presented by John Herskovits, Five Star Chemicals

Wood Aging
presented by Matt Brynildson, Firestone Walker Brewing Co.

Yeast: Build Your Own Library
presented by Maribeth Raines, Great Beer Co.

Yeast: Taking It To The Next Level
presented by Dr. Michael Lewis, UC Davis Extension, Dept. Food Science & Technology

Previous presentations can be found here.

Then there’s the Hospitality Suite:

While visiting the Hospitality Suite, conference attendees have the opportunity to sample homebrews from local and out-of-state homebrewing clubs as well as meet fellow homebrewers from across the country. Homebrew clubs take turns hosting the suite and serving club beers. A small trade show is also set up inside the suite for conference attendees to interact with business vendors. Conference participants are invited to visit the Hospitality Suite during session breaks as well as before and after conference events. Visiting the suite provides a great opportunity to socialize with other brewers, clubs, and beer enthusiasts from all over the country.

Finally, there’s Pro Brewers Night. I assume lots of commercial beers will be poured.

I’m torn about this event. Pricey as all get out, but most likely worth the money. And it’s probably the cheapest year for me that I’ll ever see, unless it comes back to the SF Bay Area. At least I have nearly a month to decide.