Road Trip

The Man: “Hey, it looks like we have 5 days off together over Thanksgiving. Want to go on a road trip down South? We can hit some of the breweries you’ve been mentioning in Asheville.”

Me: No response, as I was already packing.

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Being all touristy at the Luray Caverns
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Turns out it was Lickinghole Creek’s 2nd Anniversary
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So new and shiny.
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Draught at the bar, or to take home in crowlers or growlers
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I would live at Wicked Weed’s Funkatorium if I could.
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Our tour guide, Jesse, had lots of great info and even better beer to sample.
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No time to try any Hi-Wire there, but took some stout home.

 

We had so much beer in the trunk by the end, I was getting paranoid about someone rear-ending us.

And a huge shout out to the Canada Customs guy who understood that it was homework….yeah, that’s it, homework.

Day 128 and Beer Club

Two classes on Thursday; packaging and sensory.

The first packaging class was all about the history of liquid containers, then looking at the pros and cons of glass and aluminum bottles, cans, kegs, casks and PET. Lots of information, 98 PowerPoint slides worth. We didn’t get through it all, as Rob shared a lot of anecdotal information that he has gained from experience over the years.

I feel that the most important slide was #7, that this is one that knowingly or unconsciously I’ll be coming back to the most:

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Sensory class was next, with a new professor. Victor is a BJCP judge who I met briefly while stewarding the OBA’s last year, and is teaching us all about beer styles based on the BJCP style guidelines (2008). This class was mostly an introduction to the BJCP, and ended with me emailing a few people within a decent driving radius who were hosting entrance exams in 2015 to see if anyone has a seat (Yes, got one in Buffalo in August).

Beer Club

The first one of the year was a wild card. It looks like there is a class in the culinary theatre now until 7:30, so we are in the smaller theatre style classroom in the basement. There were 8 home brew submissions, including my own chocolate oatmeal stout, which decided to gush. Really looking forward to understanding more about yeast and carbonation so I can figure out what’s going awry. Luke mentioned that it might just be the scale that I am working in – 1/4 tsp extra priming sugar makes much more of a difference in 1 gallon batches than it would in 3 or 5 gallons.

The commercial craft portion was all American beers gleaned from Premium Gourmet in Buffalo:

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First beer club, 2015

Like a dope, I forgot to write any notes, but I do remember that my tastebuds quite liked the Firestone Opal and the Dogfish Head Indian Brown Ale.