Bringing Beer to the People™

Road Brewer IPA - now on tap

2007-08-23T14:50:00.000-04:00

I posted about our friend, Teri "Pink Boots" Fahrendorf, the Road Brewer in pink boots, visiting us earlier in July. Well, we invited her to design a beer for her visit, and that she did. "Road Brewer IPA" is now on tap at our pub in Holland. She brewed it in collaboration with our pub-brewer and distiller, Ben Fris. Billed as a "West Coast IPA" (we assume it's a tribute to Michigan's West Coast), it is a dry-hopped IPA with a huge "smack you in the face, piney aroma." The bitterness is balanced by a very nice malty sweetness and the beer finishes clean with a touch of grapefruit. Clocking in at 6.3% alcohol by volume and a calculated 65 IBU's, this beer is sure to take the edge of any road trip.

Be sure to visit Teri, and keep up with her travels at Road Brewer

Teri, mashing in with the infamous blue paddle.
Be sure to ask her about her theory on mash-hoes.

In Memoriam - Steve Harrison, VP of Sierra Nevada

2007-08-23T00:11:00.000-04:00

There was some tragic news from California last week. Steve Harrison, a long-time beer industry veteran and stalwart of Sierra Nevada and craft-brewing, was first reported missing and later discovered dead. Full Story.

While I was not close with Steve, I enjoyed meeting him and learning from his contributions to a few Craft Brewer's Conferences in the past. I find myself saddened and uncomfortable with this loss to our community. First off, my condolences and wishes for strength and peace go out to his family and friends.

I feel a kinship with Steve, as I've held a similar post (VP of Sales) for two different breweries over the last 13 years or so. I hope he was aware that many in the industry looked up to his work and his company with respect and admiration. Sierra Nevada, under Steve's leadership, was an early force in the craft brewing scene. What I have always appreciated, was their patience to do it their way, at their pace, according to their ethos. There are many breweries that have grown faster than them, with flashier stories and more exciting marketing. No brewery has led such a steady, controlled, march into national distribution, while maintaining their presence in core-beer accounts with a solid flagship brand and a conservative-to-non-existent, media budget.

They've demonstrated a quiet confidence and genuine sincerity in their approach to the market. Their stability is one of the reasons people can have confidence in craft beer today. While Sierra Nevada Pale Ale may not get talked about in hushed tones any more, or revered as the most intriguing beer someones had this week; it was a pioneering beer that taught our beer-drinking public that hops are ok, and pale ales should not be feared. Since then, it has taught brewers that consistency is important, and after you teach someone that a flavor profile is enjoyable, you better be able to deliver the same profile in every bottle, no matter what size brewery you are or how fast you're growing. The consistency they deliver(ed) in beer, in message and in service is a benchmark that our industry owes a good deal of its existence to. It is also a benchmark that we should all strive to meet.

I hope Steve was aware of his impact on our proud industry. I'll remember him as a leader and offer my thanks and respect to his family, friends and colleagues.

Rest in peace.

Food Dance

2007-08-16T22:17:00.000-04:00

Food Dance Cafe, a Kalamazoo classic, is celebrating August as "Beer Month." That's all the excuse I need to give them a little plug and wax poetic about a terrific group of foodies that make eating in and around Kalamazoo a bountiful experience.

Food Dance is a restaurant that celebrates local ingredients. They can tell you about the farmer that raised your greens, poultry or beef. They've recently moved into a new space, only a few blocks from their original, but world's away in terms of space, concept and potential. Besides probably tripling their dining room space, they've elevated their bar & dinner game, something that has been blossoming nicely from their early roots of breakfast and lunch in the Haymarket building.

On top of all that, they've added a market! Now you can take Food Dance home with you. Imagine having the same expertise that runs a leading fine-dining restaurant contributing to the food in your fridge. I don't have to imagine it, I have experienced it. Gourmet olive oils, delicious cheeses, Michigan wine, Michigan BEER, it's all there in a quaint, efficient space.

I was finishing up hanging our art-show tonight (Art in Fermented Form) before tomorrow nights beer & cheese tasting. I didn't feel like cooking anything complicated, and didn't feel like carryout ~ the solution? Nieman's Ranch pulled pork, expertly slow cooked in Short's Pilsner, sold cold. Fresh asian slaw, Zingerman's onion rolls and an intriguing jar of bbq sauce from Benton Harbor, MI. (I'll be back with the name later). We also got a loaf of Journeyman Seedy-salt bread, but that was for our loaf a week-habit, not tonight's dinner.

Ok, I get home, drop the pork in a large skillet, pour a little New Holland Lucid in for flavorful steam and to keep it moist, and cover it. After it warmed up, I put just a little sauce in to mix it up. Next up, ~Bun, meet pork...topped with more sauce, covered with slaw...then the bun crown. That next to salad of mixed greens and fresh corn. Get down! That was a REALLY good pork sandwich in about 15 minutes.

I could go on about their dining room menu, beer list, wine list, service, management and local contributions, but tonight I was moved by what a nice meal was made on an impulse buy on the way out of their market.

Tomorrow, I'll be there hosting a guided beer and cheese tasting and our framed label-art will be hanging for a month. Do yourself a favor and check out their new place, you deserve it.

I'll be back sometime to share my recipe for grilled halloumi cheese from their cheese-case. Another awesome treat.

Cheers,

Fred

GREAT TASTE OF THE MIDWEST - BEER LIST

2007-08-08T09:55:00.000-04:00

You know I'm not going to divulge our booth-theme, but we'll definitely do our best to defend our two-year crown of "Best Booth Champion."

What I WILL divulge, is the beer we're bringing. We’re excited to bring you a diverse collection of beer to the Great Taste, including some very special vintage beer. Not all beers will be on tap at once, so please drop by, check out our rotation schedule and come back often.

2007 Beers at the Great Taste will include:

Mad Hatter IPA, Hatterized Hatter, Barrel-aged Hatter, Lucid Kolsch, The Poet Oatmeal Stout, Sundog Amber, Zoomer Wheat Ale, Red Tulip, 2006 & 2007 Dragon’s Milk, 2005 Black Tulip, 2003, 2004, 2005 Pilgrims Dole Wheatwine, Blue Goat Dopplebock, Existential Ale, and 2005 PHI.

Cheers -

Dinner of Beer Fest Eve @ CocoLiquot in Madison Aug. 10th

2007-08-08T09:48:00.000-04:00

If you haven't already, it's time for you to discover the beauty of pairing beer and food together. There are a few ways to enjoy this combination. One way is a simple pairing like beer and cheese, or just selecting a well-suited beer for your dinner. Another way entirely is to have a team of experts select several beers and pair them with specially thought out and delicately prepared courses, culminating in a taste explosion of house-made chocolats with a flight of intriguing beers.

Every once in a while you should enjoy the luxury of the latter option.

This Friday is your chance. You're already in town for the Great Taste of the Midwest. Splurge, explore yourself, discover.

The Dinner of Beer Fest Eve
CocoLiquot - 225 King St. Madison WI
7 pm - 10 pm

Preview MENU:

At the bar from 7 - 8 pm
Pork Rillettes and Marinated Shrimp stuffed leeks
Cherry tomatoes with olive puree ~

~Tulip-Julep Cocktail made with New Holland Duchess Lemon Brandy, fresh raspberries and mint
~Cajun Martini with New Holland Duchess Pepper Brandy and Lillet

First Course
Scallop Tartare with Lucid Kolsch

Second Course
Rabbit Terrine with Zoomer Wheat Ale

Third Course
Duck Roulade and Chantarelle Mushroom Ragout
Moxie Sour Ale (10th Anniversary Limited Edition)

Fourth Course
Roast Leg of Lamb
2001 Vintage Black Tulip Trippell

Dessert
Flight of house-made DB Chocolats with Poet Oatmeal Stout, Existential Ale and 2002 Vintage Dragon's Milk Barrel-aged Ale.

$55 per head, call 608-255-coco or email cocoliquot@gmail.com for reservations.

Limited seating = reserve NOW.

Where does the Summer Go?

2007-08-08T09:40:00.000-04:00

It seems only yesterday, I was an active blogger. Now, I have to withstand the semi-regular shame and guilt of uncovering my neglected bastion here in cyber-land. We've been BUSY as ever this year. We've celebrated 10 years of brewing with our Mad Hatter Day's celebration, celebrated 10 years of Michigan Brewers Guild Summer Beer Festivals, and have survived the first half of a hellishly busy 2007.

While the blog has been a little quiet, I've actually worked on keeping our crowd in the loop with our newsletter. If you'd like to catch up on spring events like our Zoomer/Lucid release at Sheffields, Beer and Cheese Pairings, or the fight to repeal Sunday prohibition in Holland, check out our Spring newsletter. We should have another one out by Autumnfest.

I'll catch you up on a couple of upcoming events real quick and promise to be back soon.

Cheers,

Fred

Lucid Kolsch - Set to release April 2, 2007

2007-02-28T15:28:00.000-05:00

Lucid, a kolsch ale, is New Hollands latest brand launch. It is a beer that takes its spot in the year-round line up in place of recently retired brands, Paleooza and Full Circle. Lucid's refreshing quality is sure to make it a favorite session beer for many different beer drinkers. It has a soft and balanced malt character with a light hop profile and a crisp finish. We recommend it with salads, fish, grilled vegetables, and just about anything served on a patio.

Lucid symbolizes our belief that the artistic balance of our ingredients and our craft actively engages us in our imagined landscape. In celebration of that balance, New Holland created a yin-yang image built from beer's ingredients. It's striking image is part of the brewery's recent packaging makeover that includes label, six-pack, case and tap artwork.

Lucid is available beginning April 2, 2007. The beer will be launched throughout the brewery's nine-state trade area. In Grand Rapids, the brewery is hosting a release party on April 2nd at Billy's, in the heart of Eastown, featuring Lucid and their summer beer, Zoomer. It will also feature appearances from the "New Holland All-stars" within Billy's infamous Monday Open-mic. Beer specials, giveaways and a genuine good time will be in abundance.

Stan the Beer Man

2007-01-18T13:16:00.000-05:00

A friend and writer, Stan Heironymous is a frequent and ardent supporter of beer. A while back, I received some good-natured ribbing via email about my negligence in keeping up with my blog. I took it in stride, but have thought about it several times during this last neglectful period.

Last week at Michigan Brewers Guild conference, which I am one of the organizers, we hosted many great speakers, one of which is Stephen Beaumont. We were listening to a presentation with Lucy Saunders and Stephen, when they talked about beer writers, beer media and blogging. I felt so advanced, because, you know ...I actually have a blog!

Oh, the taste of humility. I've recently visited two of Stephens' blogs with brief previews of his Michigan forray, and Stan's Beer-blog nirvanna, Appelation beer. What a resource!!

At times, I fancy myself an aspiring writer, but I'm reminded by these two what the work of "great writers" looks like. I applaud these two gentlemen on their efforts and support.

Stan - I will blog more, I will blog better. Thank you for leading by example.

If you want to keep up with the world of beer, subscribe to these two writers and check in on them frequently. They are not only professionals, they are passionate beer fans and terrific writers.

Thanks guys - keep up the good work.

Mad Hatter Makes ESPN

2006-10-25T13:55:00.000-04:00

Looks like we need to go high-five the Cottage Inn Pizza in Ann Arbor. Senior ESPN writer Pat Forde paid a visit and included both of us in his "Point After" in the Forde Yard Dash. Read to the bottom and look for points 39 & 40.

Thanks Pat - glad you dug the beer!

Point After
When hungry in the charmingly collegiate Ann Arbor, The Dash recommends the square pizza at Cottage Inn Pizza (39), which is something of a Michigan tradition. As always, The Dash is big on local beer, so try the Mad Hatter India Pale Ale (40), made by the New Holland Brewery in Holland, Mich. Approximately 4 million hops in every pint glass.
Pat Forde - Senior Writer - ESPN.com

Our new brewery is open!

2006-10-25T13:50:00.000-04:00

We've been hard at it, but our new brewery is in the final stages of being up and running. It's been exciting and terrifying at the same time, but just as we're running out of our reserves, the new line is up and capable of cranking out more beer.

Feels good to be geared up and ready to go.

Press Release

Fact Sheet

Michigan Breweries in print!

2006-10-11T17:24:00.000-04:00

Our friends Paul Ruschmann & Maryanne Nasiatka have published their book, Michigan Breweries. I just received my copy and have begun to read through it. I encourage anyone interested in beer, especially if you're in the Midwest to give it a try. It's available at our brewery, Amazon.com amongst other places. It's a solid guide-book with stories, descriptions and highlights from breweries across our Great Beer State.

I was honored to be invited to write the foreword for it and am very excited to see it on the shelves. Check it out and be sure to drop Paul and Maryane a note of thanks for helping the cause of celebrating the breweries of Michigan.

Cheers!

Milestones from the GABF

2006-09-30T14:20:00.000-04:00

Greetings from Denver. I'm capitilizing on a few spare moments in Denver, catching up on emails and of course, the ever-important blog. I was reminded of last years posts, just following the GABF and found it remarkable to read. This time last year, we looked at a bottling line on the way home from the GABF and were looking for a building for our new production facility.

This year, our first brew at the new plant on Commerce St should be in process as I type this. We are a short couple weeks away from the first packaging run on our new line, and we've managed a pretty full-sized packaging makeover in time for the new digs. They say nothing happens fast in the beer business, but I gotta tell you this last year has felt pretty fast. Interesting to realize the milestones in relation to our crazy event schedules.

Anyways, we're all pretty excited, and although it's been an intense period for us, it's been a good one. Feeling the momentum of a rabid Ichabod season followed by all of the positive feedback out here at Denver is all pretty gratifying.

For any of you in Denver, make sure to get over and try this year's Pilgim's Dole which was barrel-aged in Dragon's Milk barrels and Existential, our "Hopwine" straight out of the R&D lab.

That's it for now, time to head back in for the Saturday session -

Cheers!

Beer Grown Up. What a crock.

2006-09-07T13:20:00.000-04:00

I haven't looked hard enough to find a transcript, but while listening to sports-radio yesterday, it is football season after all, I heard an interesting beer commercial.

It started by mocking the kitschy side of beer advertising. "Good bye talking beer opener, inflated chair and blinking buttons." It continued speaking of growing up, and how sometimes you need a beer made with quality ingredients, with full flavor, yet still smooth.

You know, Miller Genuine Draft - Beer. Grown up.

What a load of crap.

Besides the obvious beer comparisons, this is so disingenuous, it ought to infuriate the entire listening public. Do they really believe that MGD is that different from Miller Lite or any of the other major-domestic, watered down pilsners? Do they really believe that as a brewer they can create a Miller Lite ad with one hand, and persuade anyone that is more mature than that to come on over to the adult-swim that MGD is having with the other?

It's ludicrous that a company can create ads with chicks wrestling and then try and push their tired, cold-filtered, mumbo jumbo as a mature-person's upgrade. I'm not opposed to silly commercials, in fact I'm not even opposed to watered-down beers made by soulless international giants. I am however, opposed to people speaking as if the customer isn't listening and acting as if we're all mindless idiots that don't remember what they said yesterday.

Be who you are. And don't try and out-craft craft.

Morons.

New Holland Goes Myspace

2006-09-05T17:53:00.000-04:00

Our beer Ambassador, Isaac Hartman has done a great job getting a New Holland Myspace account up and running. It has inspired me to get a little myspace-mojo going myself, contributing to the NHB page as well as getting my own profile up and running.

Check it out at www.myspace.com/newhollandbrew

At first, my plan was to dismantle my somewhat-abandoned blog and move it over to myspace. On second thought, I've decided to keep this place running and made another solemn oath to contribute more often. I will have a slightly different bent to the postings here, than I might at the more conversational myspace arena, but I will keep them both. Ironic, or maybe not, that my solution to a page I have trouble keeping up with is to create another one and keep them both.

On the subject of the internet & computers...

It is awe-inspiring how fast we share information these days. I'm constantly amazed at how our expectations have collectively shifted. Whether you're a manufacturer, vendor, customer or student, there is an expectation that information can and should be delivered NOW. The reality of our lightening fast communication serves as an incredible resource, and an extremely productive feature of modern-day business, but it can also create some unrealistic expectations that can be very difficult to fullfill and perhaps not as relaxing of a pace as we once had.

I am a fan of the new-age, but as you've heard me rant about before, it needs balance. Whether sending artwork back and forth for approval and subsequent printing, or managing email lists, we are capable of a broader reach from a smaller base than ever before. It is a rally cry for small business and allowed for a market with real 24/7/365 possibility.

Irony abounds, as I write about balance and how demanding our new-world can be, I was distracted somehow, and ended up returning 4 emails, reviewing a quote and proofing a letter before I realized that I still had this post open. Perhaps focus is a better target in this instance instead of balance!

Anyway, I am and we are committed to the technology and sensibility of the internet. I love how conversational myspace can be, and how functional an online-project manager can be. We'll continue to find ways to innovate and share information, but we'll work to be equally committed to hitting the off button and heading out for a beer.

Cheers,

Fred

Brew Years Eve II

2006-04-08T10:07:00.000-04:00

Brew Year’s Eve marks the anniversary of the repeal of prohibition, and more specifically the day it all started with the legalization of beer, April 7, 1933. I believe it is absolutely essential that we stand up and celebrate our industry’s right to not only exist, but to strive for greatness. Some of you may assume that as a part of a local microbrewery, it’s a standard case of self-preservation, but it is much more than that. I argue that our country, our state and our local communities are more vibrant, interesting and considerably less divided as a result of embracing the relationship with quality food and drink and those who provide it.

Food and drink are two tenets of the good life. Drink, however, has had to fight its way back into our culture from some very dire times. Prohibition did little to dry up our country, as its advocates had hoped would happen. Instead, it dried up historic breweries, distilleries and vineyards, and sent the production of alcohol to the hills, or across borders. It pushed the sale of alcohol into back alleys and speakeasies while money and control went into the hands of criminals. This move decreased quality and safety while criminalizing many otherwise law-abiding citizens.

Our highly-regulated industry shows its history every day. In order to wrestle order from the predictable period of chaos and lawlessness, very strict and detailed rules were enacted. Brewers are licensed and governed by state and federal laws with details, some left from the days of repeal, that would astound professionals in most other industries. To this day, brewers, distributors and retailers face extreme opposition that fills their path to market with many obstacles. Additional excise taxes, restrictions as to how we advertise and to whom we sell, as well as limitations on even where and what days our products can be sold are facts of life to which our industry has had to adapt at great cost.

Nonetheless, today is not the day to discuss the ins and outs of regulation. It is not the day to debate the opponents of our trade who demonize our craft. It is a day to celebrate. We celebrate that the art of brewing is alive and well, and that it enhances our quality of life. We celebrate that craft brewing has culturally revitalized our country which now boasts nearly 1,400 breweries that employ more than 33,000 Americans. We raise our glass to the right to raise our glass – and hope you will too. I hope you savor your next beer as I will, and appreciate that by and large, prohibition is only a part of history.

Brew Year's Eve

2006-04-01T08:28:00.000-05:00

We're celebrating Brew Year's Eve at the pub next Friday. Started by the Brewers Association, Brew Year's Eve is a celebration of the repeal of prohibition. I am personally excited about this because I believe many people overlook some of the struggles our industry, craftsmen face. Perhaps more importantly, people overlook the possibility of losing a right or privilege when an opposing social-political group gets the momentum and power.

Our celebration is a positive one. Rather than lament about how awful of an idea prohibition was, or how scary it is, we're going to celebrate all that beer and brewing brings to communities, local, state and national.

We've got some great speakers lined up. Holland Mayor Al McGeehan, Commissioner Jim Storey from Michigan Liquor Control Commission, Ann Query, Chamber of Zeeland, Mike Lashbrook of Michigan Beer and Wine Wholesalers and myself will all speak to the subject before handing the mallet to Mayor McGeehan who will tap a cask of Blue Goat Dopplebock and raise a toast. Fitting tribute, as Blue Goat is brewed in honor of the grit and determination required to survive in craft-brewing.

The event is 4 -6 PM at our pub, 66 E. 8th St. Please come and celebrate with us!

Where does the time go?

2006-04-01T08:08:00.000-05:00

I have to admit to being a bit embarrased right now. I talk about how worthwhile blogs are, only to check my own and see that two months have passed. Frightening. I solemnly swear,.....

One of the reasons,...well, I suppose it's an excuse for my absence, is that we've been BUSY. Many of these projects we've been knee-deep in deserve posts of their own, but I'll try to catch you up first.

We released Black Tulip Trippel in 22 ounce bottles as a continued part of transitioning the High Gravity Series into the screen-printed 22 ounce bottle. More important than how it looks, it tastes fantastic. Kudos to John Haggerty and crew for their fine craftsmanship.

We've also worked hard on creating a new brand in the High Gravity Series, Blue Goat Dopplebock. Brewing it, naming it and getting a 22 oz. designed kept all of us plenty busy. It will be packaged and released in mid-April, so get ready! John has done some cool stuff with it, including an exceptionally long boil - that brings out very interesting tones in the malt; so we're all looking forward to it!

Besides all that, Isaac and I have been on the trade-show circuit, helping our wholesalers present our beers to as many retailers as will try it. It's always fun to feel the beer-selling season get rolling, but it can be a bit exhausting.

April has more in store as we host Brew Years Eve get ready for Tulip Time, Zoomer release and another batch of festivals & tradeshows.

No rest for the wicked, tonight we'll be at Roller Derby, which we proudly sponsor, before a fun night playing with Keith Scott at one of our favorite Saugatuck watering holes, The Boathouse.

Michigan Talk Radio

2006-04-01T08:03:00.000-05:00

Just got off the air with Ron Pritchard of Michigan Weekend on Michigan Talk Radio. Ron was a generous host and we talked about Michigan beer for a good 10 or 15 minutes. It should be airing all weekend at mlive or on their local affiliates.

I enjoyed it, it was a fun opportunity to talk about what we do and why we do it. A bit early on a Saturday for a beer-guy like myself, but I managed. Check it out if you get a chance.

Sunday

2006-02-05T16:42:00.000-05:00

It's Superbowl Sunday today. While I'm less planned today than I would've been if my beloved Bears had lasted two more games, I still intend to take in the game. I realized this afternoon that the subject of the Superbowl might help me frame a discussion that I've been meaning to post about for some time.

Today, and every Sunday, our pub in Holland is closed. Today and every Sunday, stores, restaurants and taverns in Holland are either closed or prohibited from selling alcohol. In the township, they can sell spirits, but not wine or beer. In nearby Zeeland, there are no party stores or pubs to close, as they are prohibited from existing.

Today, I'm not going to write a long diatribe about what exactly has happened or how we need to change it. I won't promise that it isn't coming, but it's not today's rant. Today, I want to talk about the "whys."

Beer ads will flood Superbowl XL which even has a major beer sponsor. The game will be the talk of the office water cooler, the feature of many "pools" and I imagine it might even make it into a sermon or two. However, if you're in Holland, unless you bought your beer on Saturday, you will not be allowed to watch the game with the luxury of a cold beer. For countless communities throughout the world, it will mean big business for sportsbars, party stores and taverns. All of this commerce notwithstanding, my argument against Sunday prohibition is not missed opportunity or sales dollars.

My main argument against prohibition is about judgment and contradiction. I struggle to find the rationale in prohibiting a product from sale that is deemed acceptable the other six days of the week. The thing about witnessing this prohibition that worries me the most is the judgment. Is our community telling us and others that the fruit of our labor is a bad thing? Has our community stamped the life-blood of our company as a sin?

I believe that food and drink are two tenants of living the good life. I believe in striving for quality experiences in both. I also believe in defending them against unfair judgment, so I have to ask, why is it that an otherwise legal consumer good is regulated with such arbitrary guidelines? Not arbitrary, you say? Well, than what is it? If it's religious, I'm confused; because I didn't think that was supposed to be part of our legislative process.

At New Holland we believe in contributing to our community, whether it's the brewing community, or our local community. We work towards opening our pub up to be a meeting place for people to enjoy each others company, discuss the issues of the day, and have a good laugh along the way. We believe we're a good corporate and social citizen, and we strive to be even better as we grow. Good citizen or not, the laws of the land have expressed a specific and binding prejudice against our product.

There is another contradiction besides the fact that we're only considered unacceptable one day a week. The second contradiction is what Superbowl Sunday brought to me. I may be presumptuous, but I believe many people have accepted the cultural shift in what is acceptable on Sunday. Many different types of companies, local and otherwise are open for business. Our community has adapted to changing times, however it remains ironic and contradictory that many of these changes have been accepted and are now considered normal, while purchasing a beer in Holland, MI on any given Sunday is illegal. Besides our shift to a more secular government, there just doesn't seem to be the outcry against other types of business, so I have to ask; why us?

Don't think it's odd yet? I've yet to prove this theory, but I'm pretty sure I can go to a gas station in Holland and buy a lottery ticket 7 days of the week. Gambling, one of the few industries more heavily regulated than alcohol, is legal. Granted, it's the State lottery (another contradiction best left for some other discussion), but it is gambling. I'm not against it either, but it brings attention to how arbitrary and prejudiced the prohibition of alcohol really is. Not only is gambling allowed, but nobody's up in arms about it.

I believe that a high majority of the people I've met through or in the brewery would agree that the prohibition of alcohol on Sundays seems like an odd historical anecdote from days of a bygone era. I doubt however, that many of them expect it to change. My question is why?

If, as I said, I'm not worried about the lost-business on Sunday, another question is why do anything about it? My answer is back to judgment. I don't feel it is right to let antiquated laws and regulations speak to the relevance of our company's lifeblood. I don't feel that a minority community voice should be able to label our work as bad, irrelevant or for that matter, illegal.

If our community really thinks that we should not be allowed to be sold throughout the week like so many other products and services, than I think we need to ask why and work towards a solution. If our community does not feel that way, yet our regulations and prohibitions reflect otherwise, than we simply need to adapt the ordinances to reflect today's community.

I'll leave the whats, hows and wherefores to another discussion. I'm going to go get a seat for the game and drink a beer.

Happy Superbowl,

Fred

A Brewers Holiday

2006-01-02T18:55:00.000-05:00

Our official employee holiday party isn't until January 15th, but the residents of 205 Fairbanks, (our production facility) decided to get a jump on things. I deep-fried a turkey for the crew on Friday, and Isaac brought the Mashed potatoes. We had a good afternoon with food and drink.

While showing off my fancy beer-injection method, I did manage to spray myself
in the face and eyes. Undeterred, the rest of the process was mostly incident-free. We enjoyed a delicious, herb-rubbed, beer-injected and deep-fried bird.

Happy New Year!

2006-01-02T18:42:00.000-05:00

Well, the holidays have kept me a little more blog-free than I care to admit, but I'm back! I enjoyed some time away with my family and friends in the Chicagoland area over Christmas and now we're back to work, digging into 2006. It's frightening when its the second day of the year and you already feel a month behind. We've got so many fresh ideas and plans for the coming months it can feel a little dizzying.

While January is a quiet month for sales it's very busy for planning. This week does not feel quiet however.

A number of us from the brewery are headed to Grand Rapids for the Michigan Brewers Guild and Master Brewers Joint Conference. Brett and I currently serve on the board, so we're relatively busy in preparation for it. Wednesday, we'll have the 1st Michigan Brewers Poker Tournament in GP Sports of the Amway Grand, followed by a pub crawl throughout downtown GR. You're welcome to join in, buttons that get you on the shuttle between pubs are only $2. I hope I have two bucks left after poker.

Thursday is a day full of presentations, our annual meeting and then a Gala Dinner featuring Charlie Papazian. It'll be good to see everyone and get 2006 started with a sizeable dose of camaraderie and shop-talk.

Tonight, however, Brett and I head to Chicago for a too-quick trip dealing with less pleasant legal wranglings.

The Deuce

2005-12-07T09:02:00.000-05:00

Well, it seems I've been focusing a lot on big beers. The trend continues in more ways than one, as we release Dragon's Milk in 22 oz bottles, a.k.a, The Deuce. It's a big move for us and for the brand. The screen printed bottle stands out distinctively and makes for an easier single-purchase. It also eases some production issues, elminating the need for label production and the semi-prohibitive aspect of printing a small-run four-pack.

This first project has been quite an ordeal, but as the pictures demonstrate, the beer is actually in the bottle! We'll be moving the entire high-gravity series into this package over the next few months.

Besides the efforts of changing packages, I'd be remiss if I didn't talk about the beer. Dragon's Milk is special and intriguing. Mysterious malt tones dancing in an oak bath. Vanilla and bourbon flavors blend wonderfully. It is one of the most interesting and certainly most difficult beers we make. We hope you appreciate the effort.

While it may seem like a big bottle of beer to buy at 9 % a.b.v., think of it like a nice bottle to share. For around seven bucks retail, you can serve up a couple,three glasses of gorgeous beer and impress your friends and family. I recommend a snifter, and serving it cool, not cold.

Begins shipping everywhere, today.

Fashion Trend Alert - White painter's pants are out - big beers are IN!

2005-11-11T03:09:00.000-05:00

Typically, a beer is considered “big”when it is over 8 or 9 % in alcohol. Historically, this was left to a couple of specific styles. Imperial stouts, barleywine and even malt liquor were terms and style categories that were expected to be stronger and bigger in flavor. Flavor and strength in fact, are not mutually exclusive in big beers. Remember that alcohol is created when yeast ferments wort by consuming sugar. The more sugar, the more alcohol is produced. The sugar comes from grain, which is packed with malty flavor. So, if you want a really big, flavorful beer, you might find it a bit stronger in alcohol. If you want a strong, higher alcohol beer, you’ll find big malt flavors are part of the equation. It’s a classic chicken and the egg riddle with benefits.

Today, breweries are frequently venturing into new styles, or adapting traditional ones. You’ll find the words Imperial and Double attached to more styles than ever before. They’re connotations of both strength and flavor expectations. You may have even heard that there is an “Extreme Beer” movement underfoot, gaining many breweries notoriety for their robust creations.

One nice thing about trends is that once in a while, they come around and shed a little light on something you’re already doing. Rather than chasing the trend, New Holland has been making big beers for quite some time. In fact, we’ve even branded the category under our High Gravity Series that you may be familiar with. High Gravity is somewhat of a technical term from the brewhouse that basically means – “big beer.”

I think it’s important to talk about why. Why do we make these beers, and how do they fit into our lineup? Why do people look for these beers, and what are they looking for?

I think it all boils down to balance. We expect every beer we make to be well balanced. While an IPA like Mad Hatter is a beer and a style that definitely showcases the hop, we don’t believe it has to shout, or beat us over the head with them. We look at our portfolio of beers and expect the same balance. We want to have a stable of beers that includes good every-day drinkin’ beers and beers that fit a special occasion. We want beers that are simple and refreshing, warm and comforting as well as creative beers that challenge us as brewers, artisans and connoisseurs. But, what’s important is that we don’t want one without the other. We want balance.

The High Gravity Series gives us that balance. It’s the collection of beers that we feel lets the brewery stretch its legs and push some boundaries. It’s also an opportunity to enjoy big, warm, pleasing beers that we might not want every day. On top of that, it is an area where our obligation to consistency is slightly different. In order to welcome new ideas, the lineup, the beer, or even the package may change more frequently than in our Mainstay and Seasonal offerings. If you're a connoisseur, (read: beer geek) or someone that has a driving curiosity for “what’s new and different” take a look at our High Gravity Beers both in bottle or on tap see what you think! Big Beers are in. What else is new?

What I dream of is an art of balance.
Henri Matisse

Put your money where your mouth is, Jack

2005-11-11T02:39:00.000-05:00

I'm stepping up and putting on my own Beer and Food presentation next week at our pub. I'm going to pair beers with some foods, prepare some food with beer and talk about how you can do it too. Details are here. Come see if its all talk...

The fall air has me thinking comfort food, so this weekend I made one of last year's creations, Sundog Stew. I didn't have every ingredient in the house, but of course, improvisation is the beauty of stew. Anyway it was warming and comforting, every day we ate it! Below is the original recipe - I type 'em to fit on notecards.

SUNDOG STEW
Beef stew meat, 2 parsnips, 2 turnips,1 medium sized yellow onion, 15+ peal onions, 1 – 2 cups chopped carrots, 1 – 2 cups shitake/portabello mushrooms, 6 cups beef broth, fresh rosemary, thyme, herbs de provence, 2-4 Sundog beers, 1-2 cups chopped figs. 1 Tbsp brown sugar. 4 bosc pears- as crisp as possible, peeled and sliced into chunks.

Toss beef in flour. In stew pot, saute yellow onions and mushrooms (season). In pan, brown beef at high heat. Add browned beef to onions. Add pearl onions in with beef to brown a little. Add broth to pot to cover as you go. Deglaze beef pan with beer and add to pot. Add carrots, turnips, parsnips and figs to pot. Season stew with rosemary, thyme, bay leaf, and herbes de provence. Bring close to boil, then cover and simmer for 1 ½ hours total. Dust peeled pears in brown sugar and sautee at high heat to brown. Set aside and add to stew ½ hour before serving.

Festival of Barrel Aged Beer

2005-11-11T02:30:00.000-05:00

This weekend it's off to the Festival of Barrel Aged Beer in Chicago. Should prove to be interesting, both John Haggerty, our brewmaster and I have been included as judges. This of course, will be more challenging than it sounds. It gets late out in Chicago without working real hard, and barrel-aged beer, especially bourbon-barrel aged beer will be quite the wake-up call.

We're entering 4 beers, Dragon's Milk, Barrel-aged Hatter, Barrel-aged Ichabod and Barrel-aged Dole. We've had fun experimenting with the process and this years Dragon's Milk should be out of this world.

If this interests you, get your butt over to Goose Island Wrigleyville Saturday at 1 pm. Details at Illinois Beer

If you can't make it - Dragon's Milk should be out around the first week of December, with some sneak peaks at the pub.