Wednesday, November 28, 2012

Breaking Ground in Beijing


What is more fun then brewing beer and drinking it? Brewing beer with FRIENDS and drinking it! China might not be the example of friend making, restricted as it seems with it's internet access it has allowed brewing to slowly work it's underground magic. Attending the Craft Brewer's Conference in San Diego this year,  Carl Setzer from Great Leap Brewery and Michael Jordan from Boxing Cat Brewing combine forces once back on Chinese soil to create Yunnan Amber. China's first-ever collaboration craft beer infuses Diahong black tea from China's Yunnan province and 

Beer history is made in China. It’s the first ever craft beer collaboration. Beijing’s Great Leap Brewery, and Shanghai’s Boxing Cat Brewery have teamed up to create Yunnan Amber. Great Leap’s Carl Setzer and Boxing Cat’s Michael Jordan attended the Craft Brewer’s Conference in San Diego this year. They saw so many American collaborations, they went back to Asia to do the same.
Yunnan Amber infuses Dianhong black tea from China’s Yunnan province

The burgeoning craft beer scene in China, which — like the country’s nascent wine industry — continues to grow as consumers develop an interest in higher-quality food and drinks, is set to take another step this month as Beijing’s Great Leap Brewing and Shanghai’s Boxing Cat Brewery release the Yunnan Amber, China’s first-ever craft beer collaboration.





The Beijing Home Brewing Society
http://www.beijingbrewing.com/wordpress_en/welcome-to-the-home-of-beijing-homebrewers/

Slow Boat Brewery


Strong ale works
http://strongaleworks.wix.com/qd#!

What: Fresh off the heels of Shanghai’s Sinan Mansions Beer Festival, Beijing’s brewmasters are hosting the capital’s first Craft Beer Festival. Showcasing their beers will be Strong Ale Works from Qingdao, Boxing Cat Brewery from Shanghai, the Beijing Homebrewing Society and local favorite Great Leap Brewing. Admission is 200 yuan and includes 10 tastings and three beers.

When: 
Saturday, 1 p.m. to 6 p.m.

Where: 
Dashilar Art Space8 Dawailangying Hutong, Dashilar, Xicheng District

There were taco and Fries with kimchi marmalade and pulled pork.
A bouncy castle for the kids

Deep and abounding thanks to Liz Phung's photostream and fantastic poster logo & poster design. Check out her full camera roll on Flickr

Liz Phung's photostream


http://www.flickr.com/photos/lizphung/with/7356563000/#photo_7356563000

Give TinTurtle a pat on the back for winning First place with a mix team Black IPA that was handled by a round of internationals 
http://www.shanghaiexpat.com/event/2nd-annual-sinan-mansions-beer-festival-21098.html



http://www.homebrewtalk.com/f14/woot-first-place-2012-beijing-craft-beer-festival-332946/

More on the French Beer Tax

The New York Times is in picking up the French tax hike story and debate as many of us beer heads wonder: why only us, how will it effect the present industry and will it deter new consumers?

Only time will tell



More on the French Beer Tax

The New York Times is in picking up the French tax hike story and debate as many of us beer heads wonder: why only us, how will it effect the present industry and will it deter new consumers?

Only time will tell



Saturday, November 24, 2012

Tasting: O'hara's Irish Stout 4/5

O'hara's Irish Stout By Carlow Brewing 33cl 4.5% Nitch rated 4/5

We gobbled this beauty down while driving to a rock show, joint in the other hand, laughing at insane Fred jokes. Least to say that the night ended drinking champagne in a fantastically retro apartment sometime around 4am. From what I rambled off onto a napkin while passenger'ing, my tasting notes:

A: cold coffee with a thick tan head filled with large bubbles. A chestnut and soot swirl when held to the light 4.0

S: coffee, toasted malts 4.0

T: All coffee and straight malt. A bitter sweet chocolate taste, like baking chocolate and a a great spiced/earthy hop kick when finishing 4.0

M: very dry 4.0

O: Not very creamy, but not needed as the soft head cushions the sipping. At 4.5% there is no stopping the classic representation of an Irish Stout with a dryness and a smooth drinkability intended to keep you up all night singing. 4.0


picture by _TooL_

Tasting: O'hara's Irish Stout 4/5

O'hara's Irish Stout By Carlow Brewing 33cl 4.5% Nitch rated 4/5

We gobbled this beauty down while driving to a rock show, joint in the other hand, laughing at insane Fred jokes. Least to say that the night ended drinking champagne in a fantastically retro apartment sometime around 4am. From what I rambled off onto a napkin while passenger'ing, my tasting notes:

A: cold coffee with a thick tan head filled with large bubbles. A chestnut and soot swirl when held to the light 4.0

S: coffee, toasted malts 4.0

T: All coffee and straight malt. A bitter sweet chocolate taste, like baking chocolate and a a great spiced/earthy hop kick when finishing 4.0

M: very dry 4.0

O: Not very creamy, but not needed as the soft head cushions the sipping. At 4.5% there is no stopping the classic representation of an Irish Stout with a dryness and a smooth drinkability intended to keep you up all night singing. 4.0


picture by _TooL_

Friday, November 23, 2012

Hop farms in cities of the future?




Facting out that beer has a place in the imaginations of the prophets


Reading a book today called Snow Crash by Neal Stephenson, which is on the list top 100 Sci Fi books ever written, that I downloaded in audio version because idle hands are the devils work. Brewing and reading, you say? Oh yes! She does that. 

The meek point of the moment is that there is a killer chapter where the Protagonist (conveniently named Hero Protagonist)  gets into a rather bloody stand off with the Antagonist (not actually his name) in a hop field. Can't say that there is a lot of description about the hops or more then a sentence as to why there is a hop farm in the middle of a city at all, but the mention of beer related things makes my hairs prick up. I was flattered that a book written in 1995 would host enough knowledge of the plant to set a battle scene in a field of them. Stephenson goes as far as to discrib the sticky, sweet marijuana like smell that fills the air. Today, craft beer is rather hip, but in the mid 90's it was still slightly underground. 

The obvious conclusion, ladies and gentlenerds, is that we have a home brewer gone Science Fiction writer on our hands!


Who also seems to know a thing or two about gaming, as he is mystified by the recent debates over WoW gold farming in China. Look it up. 

Hop farms in cities of the future?




Facting out that beer has a place in the imaginations of the prophets


Reading a book today called Snow Crash by Neal Stephenson, which is on the list top 100 Sci Fi books ever written, that I downloaded in audio version because idle hands are the devils work. Brewing and reading, you say? Oh yes! She does that. 

The meek point of the moment is that there is a killer chapter where the Protagonist (conveniently named Hero Protagonist)  gets into a rather bloody stand off with the Antagonist (not actually his name) in a hop field. Can't say that there is a lot of description about the hops or more then a sentence as to why there is a hop farm in the middle of a city at all, but the mention of beer related things makes my hairs prick up. I was flattered that a book written in 1995 would host enough knowledge of the plant to set a battle scene in a field of them. Stephenson goes as far as to discrib the sticky, sweet marijuana like smell that fills the air. Today, craft beer is rather hip, but in the mid 90's it was still slightly underground. 

The obvious conclusion, ladies and gentlenerds, is that we have a home brewer gone Science Fiction writer on our hands!


Who also seems to know a thing or two about gaming, as he is mystified by the recent debates over WoW gold farming in China. Look it up. 

Thursday, November 22, 2012

French Think Over 160% Tax Hike On Beer



French government is looking to impliment a 160% tax increase on beer
(and only beer) this coming January. Not set in stone as of yet, but the rough die cut has been chiseled out and they are seeking out Chinese sweat shops for mass stone tablet production. 



"Beer sold in France is set to see a 120% tax hike.  The secretary-general of the Brewers of Europe says the move threatens thousands of French bars, and will have a knock-on effect for brewers across Europe," says EurActiv.com on November 19 2012


Pierre-Olivier Bergeron is secretary-general of the Brewers of Europe. He spoke to EurActiv’s Jeremy Fleming. 
And then I held an interview with the news article going something like this:


How does this effect The Nitch? 
"...a consumer entering a bar will find a small beer is suddenly around 30 to 40 cents more expensive..."
3.50€ will bop to almost 4.00€? Ick.
Does that mean this revenue building tax will create jobs or, at least, will the governement make heaps of cash off the lowly beer drinkers?
"...beer consumption in France at just 30 litres per head per year, the second lowest in the EU, and beer representing over a third of the revenues for French cafés and brasseries, it is sure that extreme tax hikes can only further accelerate the decline of the beer market and the closure of yet more pubs and bars."
Big NO and then a maybe, for a bit.
Of course, all areas of liquor will get hit equally hard on this one, not like American's and their tax cuts for the rich, right? 
"This measure stigmatises and focuses on beer. Wine and spirits will not face a tax increase."
Embarassing
How is this different from the Scottish mininum price plan? (here is what that silly debacle is about in the land of kilts)
"French government proposal is intended to be a revenue generator whilst the Scottish plan is proposed as a public health measure." 
At least the non-alcoholic beer sucklers are safe, god bless 
"...non-alcoholic beer will also be hit with a tax rise..."

Then we have one Laurent Mousson, who pipes in on the 21st with:


Alll very well, Except this was already sorely out of date when published.On the day after [16 November], the Senate did not approve the Finance plan of Social Security (PFLSS) for 2013, which included this measure. So it's still 160% hike for breweries above 200,000 hl/year and those below 10,000 hl/year. 
The hike being lower for 10,000 to 50,000 (120%) and 50,000 to 200,000 (75%), as those are now bundled together with the lower category in the sliding scale of duty, i.e. 50% below full rate. Go figure what went on in their heads at the time... 
A mixed senate / national assembly met yesterday (20 Nov) and did not reach a consensus so it's back in the national assembly, today in the social affairs' commission, and in plenary on 26 Nov., then to the senate on 27 Nov.
Thank you kindly Laurent.
More news after the 27th then, eh. Shall we all cross our fingers or something?

French Think Over 160% Tax Hike On Beer



French government is looking to impliment a 160% tax increase on beer
(and only beer) this coming January. Not set in stone as of yet, but the rough die cut has been chiseled out and they are seeking out Chinese sweat shops for mass stone tablet production. 



"Beer sold in France is set to see a 120% tax hike.  The secretary-general of the Brewers of Europe says the move threatens thousands of French bars, and will have a knock-on effect for brewers across Europe," says EurActiv.com on November 19 2012


Pierre-Olivier Bergeron is secretary-general of the Brewers of Europe. He spoke to EurActiv’s Jeremy Fleming. 
And then I held an interview with the news article going something like this:


How does this effect The Nitch? 
"...a consumer entering a bar will find a small beer is suddenly around 30 to 40 cents more expensive..."
3.50€ will bop to almost 4.00€? Ick.
Does that mean this revenue building tax will create jobs or, at least, will the governement make heaps of cash off the lowly beer drinkers?
"...beer consumption in France at just 30 litres per head per year, the second lowest in the EU, and beer representing over a third of the revenues for French cafés and brasseries, it is sure that extreme tax hikes can only further accelerate the decline of the beer market and the closure of yet more pubs and bars."
Big NO and then a maybe, for a bit.
Of course, all areas of liquor will get hit equally hard on this one, not like American's and their tax cuts for the rich, right? 
"This measure stigmatises and focuses on beer. Wine and spirits will not face a tax increase."
Embarassing
How is this different from the Scottish mininum price plan? (here is what that silly debacle is about in the land of kilts)
"French government proposal is intended to be a revenue generator whilst the Scottish plan is proposed as a public health measure." 
At least the non-alcoholic beer sucklers are safe, god bless 
"...non-alcoholic beer will also be hit with a tax rise..."

Then we have one Laurent Mousson, who pipes in on the 21st with:


Alll very well, Except this was already sorely out of date when published.On the day after [16 November], the Senate did not approve the Finance plan of Social Security (PFLSS) for 2013, which included this measure. So it's still 160% hike for breweries above 200,000 hl/year and those below 10,000 hl/year. 
The hike being lower for 10,000 to 50,000 (120%) and 50,000 to 200,000 (75%), as those are now bundled together with the lower category in the sliding scale of duty, i.e. 50% below full rate. Go figure what went on in their heads at the time... 
A mixed senate / national assembly met yesterday (20 Nov) and did not reach a consensus so it's back in the national assembly, today in the social affairs' commission, and in plenary on 26 Nov., then to the senate on 27 Nov.
Thank you kindly Laurent.
More news after the 27th then, eh. Shall we all cross our fingers or something?

Friday, November 16, 2012

Straw-Ber-Rita Shame


If you have his in your refrigerator  you should be ashamed. 

If you want a beer, drink a beer! 
If you want a strawberry margarita, drink a strawberry margarita!
If you want a staw-beery-rita, then get a long, sharp object and politely remove your anus and eat it. 

Straw-Ber-Rita Shame


If you have his in your refrigerator  you should be ashamed. 

If you want a beer, drink a beer! 
If you want a strawberry margarita, drink a strawberry margarita!
If you want a staw-beery-rita, then get a long, sharp object and politely remove your anus and eat it. 

Wednesday, November 14, 2012

Tasting: Hercule Stout

Hercule Stout Nitch rated 3.88/5


Crisp, beautiful picture taken by Mike as Nitch's camer is still financially impaired


A: Hazy coca cola/coffee with a bubbly tan head that fades into a heavy lacing 4.5

S: heaps of esters hitting the nose, toasted malts and ripe fruits, figs covered in sugar 3.5

T: Chocolate, herbaceous with a coffee, malted after taste. Pure choco- tart and dry. Little citrus at the finish 4.0

M: Dry, not a cream stout 3.5

O: All around mild, not a stand out beer, very drinkable. A total go to for a dark love affair. 4.0

Tasting: Hercule Stout

Hercule Stout Nitch rated 3.88/5


Crisp, beautiful picture taken by Mike as Nitch's camer is still financially impaired


A: Hazy coca cola/coffee with a bubbly tan head that fades into a heavy lacing 4.5

S: heaps of esters hitting the nose, toasted malts and ripe fruits, figs covered in sugar 3.5

T: Chocolate, herbaceous with a coffee, malted after taste. Pure choco- tart and dry. Little citrus at the finish 4.0

M: Dry, not a cream stout 3.5

O: All around mild, not a stand out beer, very drinkable. A total go to for a dark love affair. 4.0

Tuesday, November 13, 2012

Tasting: 19 Mikkeller


My mouth hangs open when I take pictures. It's common.

19 

Mikkeller 
6.8% bottle




19 Different hops, marked on bottle by amount in %
3 malts: pilsner, munich, cara-crystal
A: Bright tawny rust color, no head retentino on frothed white mass. Sluggish small bubbles
S: citrus, floral, hops, hops, hops

T: breen and bitter but more malt then an average IPA Nothing compared to the smell. After a bit it gets a touch metallic, loses the smell and sinks into a syrupy malt. A light caramel smell lifts up as it warms.


M: slightly sticky coating but dry- hops all over the mouth!

O: Interesting, not as clean as some IPA, but the added malt depth is lovely. Still, not very clear. Missing a sweetness. Very nice.



Mikkeller.dk

Tasting: 19 Mikkeller


My mouth hangs open when I take pictures. It's common.

19 

Mikkeller 
6.8% bottle




19 Different hops, marked on bottle by amount in %
3 malts: pilsner, munich, cara-crystal
A: Bright tawny rust color, no head retentino on frothed white mass. Sluggish small bubbles
S: citrus, floral, hops, hops, hops

T: breen and bitter but more malt then an average IPA Nothing compared to the smell. After a bit it gets a touch metallic, loses the smell and sinks into a syrupy malt. A light caramel smell lifts up as it warms.


M: slightly sticky coating but dry- hops all over the mouth!

O: Interesting, not as clean as some IPA, but the added malt depth is lovely. Still, not very clear. Missing a sweetness. Very nice.



Mikkeller.dk

Wednesday, November 7, 2012

Brewing School

“Education is the kindling of a flame, not the filling of a vessel.” 
-Socrates


funny gifs

Looking to further your education in beer production, tasting, distribution etc?


well Nitch too!

After weeks of rummaging through varies web sites and emailing a great deal of contacts@notgoingtorespond-ever.com, I've put together what I feel is a comprehensive run through of education options in the beer world. Spanning the glob from Chicago to Munich and back to good ol' CA there are online ventures and distence learning or weekly guided sample and chat sessions. There is a range from light one-day courses where you learn that dark beer tastes like roasted malt to two-day courses where you learn why dark beer tastes like roasted malt, 18-week in depth chemistry education, 3-week long european brewery tours and a mingling of Diplomas, Masters, Degrees, Certifications and Examinations, all gearing the eager and avid beer enthusiast into a life of high learning.

"...it is an inevitable step to consider a career change into the world of brewing...or consider what it would take to startup their own microbrewery or brewpub. Taking the education steps varies in depth and focuses on new topics that would not normally come from the school of hard knocks. 
The introduction to homebrewing is likely through an acquaintance or by reading up on websites or books. The industry has made it fairly simple to take those first steps into the craft by showing how it can be done for the first time fairly simply and cheaply. Brewing 101 shows that with a few parts and a little time a perfect home brew is only a few dollars and a few hours away. Moreover, the ingredients are packaged, by some suppliers, into tidy little packages that make it as easy as a single purchase for the ingredients and equipment.The steps with going professional bring on entirely new concepts. The equipment gains in complexity and definitely in expense. The brewer needs to know about wholesale channels for malts grains and hops (which now are commonly based on future contracts). There are licenses and taxes that are incurred by having a business that produces alcohol. The information needed even extends to how the wastewater from a brewery is treated. In short, there is more to be learned than O.G. and tannins in hops. 
The schools that do exist can actually be very comprehensive and can prepare the passionate homebrewer for a career. This page includes an outline of some of the common brewing schools, and also discusses career options for that new degree!"
-beerlegends.com



Lets start with the least time consuming accreditations and move our way up to the full on big heads, in a slow like manner.


Level 1


Beer 101 Course via Craftbeer.com, takes approximately 1 hour of your time and $15 of your pocket money. In the end, you get a nifty printable certificate with your name on it and the pride of knowing that you were able to sit in front of your computer for more then one hour without liking anything on facebook.

Brewing Schools

Siebel Institute
The Siebel Institute, created by John E. Siebel, was the first western brewing institute that was originally named the Zymotechnic Institute located in Chicago. In 1868 it was renamed to the Siebel Institute of Technology. Brewing courses and diplomas were established by the 1900's. On the year that prohibition was passed Siebel had to adjust or die so they made an intelligent shift of focus toward baking technologies. As soon as Prohibition ended the institute continued its brewing program, leading Siebel to become one of the most accredited and in depth educational facilities for brewing in the world, including the most respected brewing lab in America. The facilities are now located across from Goose Island Brewing Company in Lincoln Park. They have expanded their trainings to a facility in Montreal there they focus on microbiology and combined forces with Doemens Academy in Munich.
Courses are available in English, French or Spanish.
The website boasts a few outdated and boring videos, but keep a cut above the rest with the fact that they have videos at all. 

The World Brewing Academy Master Brewer Program is a 20-week program designed and presented by Siebel Institute and Doemens Academy. This is an advanced level program designed for those looking to build their brewing industry career.



Professional Beer tasting and styles course $ 935 Sept 6th-7th

Chicago Campus


Master of Beer Styles

$1390 or $1260 before Sept 15th 2012

Nov 13th-15th

Chicago


European Brewing Study Tour

$3885 or 3525 before Feb 15th 2013

Through Europe

(hotel, food not included)

two weeks

in english


Beer and Food: A Hands on Encounter

$790 or $720 before Sept 18th 2012

Chicago

Nov 16th 2012

About food and beer pairing


Applied brewing techniques

S$6,350 or $5,775 before Jan 25th 2013 Goes fast

Munich

Oct 29th to Nov 16th 2012

Module 5


Sensory Panel Management

$1,450 or $1,280 before April 19th 2013

Chicago

June 17th-19th 2013


Brewing Microbiology

$4,100 or $3,725 before March 8th 2013

Montreal, Canada

May 6th to Mat 17th 2013


Sensory Analysis for Flavor Production and Control

$490 or $445 before Sept 14th 2012

Chicago

Nov 12th 2012

part of the masters of beer styles and evaluation program




Start your own brewery

$1390 or $1,260 before Sept 28th 2012

Chicago

Nov 26th-28th


Technical Case Studies

$1450 or 1300 before August 25th 2013 (2012 sold out)

Chicago

Oct 23rd-25th

Modeule 4 of World Brewing Academy International Diploma in Brewing Techonogy program


Students can elect to attend the other courses that form the Diploma program at a later date so that they may complete this program at their own pace.


Master Brewer Prgram

8 week added to 12 week International Diploma in Brewing Technology program

Feb 4th to July 26th 2013

Sold out, no price shown


Intertional Diploma in Brewing Techology Program

$18,100 Or $16,400 before July 12 2013

Chicago and Munich

Sept 9th to Nov 29th 2013

Airfare included


Web based Esecutive Overview of the Brewing Process

Sept 30th to Oct 20th 2012 ( 3 weeks)

Level 1

USD 935

850 with early tuition offer ends sept, 17th 2012


Web based Concise Course in brewing Technology

August 19th to Nov 18th 2012 (3months)

Level 2

USD 3,700

3,360 early offer ends August 6th 2012

No prior knowledge required


Web based Associate in Brewing Technology Program

Feb 25th to Dec 14th 2013

Level 3

3 monthes Raw Materials and wort production

3 months Beer production and quality control

3 months packaging and process technology


The associate program form the brewing theory component for out WBA internaional diploma in brewing Technology program. After completion of the Associate Program, students may elect to complete the World Bewing Academy Internaional Diploma in Brewing Technology program by completing the following modules at the Siebel Institute in Chicao and Doemens Academy campus in Munich, Germany


-Technical Case Studies Course and Business of Brewing (Module 4 in chicago)

-Applied Brewing Techniques (Model 5 in Munich)

-European Brewing Study Tour (Module 6 in Munich)


NO price (over $9,000)


PDF for domestic students/international students on campus

PDF for online course application

can be filled electronically, faxed, emailed scanned document, snail mail


Scholarships available 2012 year is mostly closed as ending in 1st of june 2012, no announcement on when 2013 opens


The john G. Doble the third Memorial scholarship, Deadline Dec 1st, winner announced at Florida Brewers Guild BeerFest Following year and must be present to win, two endorments from Florida Brewers Guild Members


The Glen Hay Falconer Foundation Brewing Scholarship

Deadline March 23, 2012 Must be for Northwest and live in NW on March 23rd 2012, two letters of reccomentional


Beer Barons of Milwaukee Pro Brewer Scholarhsip Fun

professional brewers from Wisconsin, Minnesota, illinois, Indiana and Michigan with Wisconsin preferred

Deadline april 1st of each year



Siebel Institute offers the following Programs
Basic Level Brewing CourseNo prior experience required, this course offers the nuts and bolts for the beginner
Web-Based Concise Course In Brewing Technology3 month web-based course that covers harvesting to packaging.
Concise Course in Brewing TechnologyThis is a two week intensive program that covers ingredients, equipment, packaging, and process.
Associate in Brewing Technology6 week course that gives an associates degree upon completion. This is a prerequisite for the International Diploma in Brewing Technology.
International Diploma in Brewing TechnologyThis course puts into practice the learnings from the associates program and includes training and education in Munich as well as Chicago.


The Associate and International Diplomas are made up of the following modules, which can also be taken individually:
Raw Materials and Wort Production CourseTwo week course focused on wort production
Beer Production and Quality Control CourseTwo week course focusing on the processing of the wort to the packaging
Packaging and Process Technology CourseTwo week course focusing on the process and materials for packaging
Technical Case Studies CourseOne week course that looks at real world case studies within the brewing industry
Applied Brewing Techniques3 week course that takes place in the Munich facility and involves putting the preach into practice
European Brewing Study TourTwo week course that travels to breweries in Europe to witness the behind the scenes operations
Business of Brewing CourseThis new two day course focuses on the business aspects of a brewing such as budgets and marketplace
Additional Courses Include:
Advanced Homebrewing Course

One week course taking place in Durango, CA that takes homebrewing to the advanced levels
 $2,250- $2,075 before 
Chicago Campus



Draft Executive Course

$890 or $810 before Sept 1st 2012

Oct 30th-31st

Denver
Master of Beer Styles and Evaluation CourseIs made up of both the Sensory Analysis for Flavor Production and Control Course as well as the Master of Beer Styles Course. These courses can be taken individually.
TwinTrack Brewing Microbiology CourseOffers a branch into two courses depending on the brewers skillset and environment. The two courses include Essential Brewing Microbiology Track as well as the Advanced Brewing Microbiology Track.
Executive Draught Skills WorkshopA two day course focusing on the draught systems and maintenance.Draft Master Program
$1,450 or $1,320 before Sept 1st 2012

Oct 30th to Nov 2nd 2012

Siebel Golden Training Center- Denver
Professional Beer Tasting and Styles CourseTwo day course that goes through the collection of styles.
Start your Own Brewery CourseThree day course focusing on the logistics and operations of putting a brewery into motion and maintaining it.
Siebel Institute of Technology Contact Information
1777 North Clybourn Ave. Suite 2F
Chicago, IL. 60614 U.S.A.
P: 312-255-0705
F: 312-255-1312
E: info@siebelinstitute.com & info@worldbrewingacademy.com

University of California Davis

UC Davis Extensions offers several courses for the professional brewer and holds the only North American programs that are accredited by the Institute of Brewing and Distilling in London. This organization was formed by two groups coming together in 2001 which include The Institute of Brewing and The Guild of Brewers. Michael Lewis, Ph.D. has led these courses for decades and comes with plenty of literature to support his cause.
UC Davis Extensions undergraduate degree program in fermentation offers two main courses:
Professional Brewers Certificate Program:
This 8 week course covers the first teachings of the Master Brewers Program, and is focused towards the science of brewing. It offers the theory behind the ingredients, equipment, processes, and techniques.
Master Brewers Program:
This program offers the highest level degree from the university, and focuses on training for the Institute of Brewing and Distilling Diploma in Brewing Examination (IBD DBE). All in this course lasts 18 weeks and covers brewing science as well as brewing engineering. This does not require a previous college degree, but does recommend education in mathematics, biological sciences, cell physiology or biochemistry, chemistry, physics, and engineering.
UC Davis also offers the following courses:
Diploma in Brewing Examination Review SessionA series of review sessions focused on passing the IBD
Intensive Brewing Science for Practical BrewingAn intensive course designed to cover a lot of material quickly for those looking for more information
UC Davis Contact Information
1333 Research Park Drive
Davis, CA 95618
P: (800) 752-0881
F: (530) 757-8558
E: Email: aginfo@unexmail.ucdavis.edu

American Brewers Guild

American Brewers Guild

1001 Maple St
Salisbury VT 05769 USA
Phone: 802.352.4200
Fax: 802.352.4641
Website: www.abgbrew.com
Email: steve@abgbrew.com

The American Brewers Guild is owned and lead by Steve Parkes. They provide two courses, including distance learning and apprenticeship, as well as employment services.
Craft Brewers Apprenticeship (CBA)
This course is offered twice a year and is a 27 week program consisting of in-class or distance learning. The course consists of:
  • 21 weeks focusing on the science and engineering of brewing
  • 1 week studying at a working brewery
  • 5 weeks apprenticeship at a participating brewery which are located from New Jersey to California
Some of the participating breweries include Brooklyn Brewery - New York, NY, Gordon Biersch Brewery - San Francisco, CA, Karl Strauss Brewery - San Diego, CA, along with many others. A degree is not required but education in one or more of the following areas is suggested: Mathematics, biological sciences, chemistry, physics, and engineering.
Intensive Brewing Science and Engineering (IBS&E)
This course covers the same first 22 weeks of the Craft Brewers Apprenticeship (CBA) program.
American Brewers Guild Contact Information
1001 Maple Street
Salisbury, VT 05769
P: (800) 636-1331
F: (802) 352-4641
E: abg@abgbrew.com

Brewing Salaries

The salary for a Brewmaster can range from $30,000 to $70,000 per range plus benefits, not to mention doing what you love. The range largely comes from the size of the brewery you are working for. The macro breweries will pay more and at the same time expect more in formal education.
Today's brewers need to be efficient in both computer applications as well as mechanical skills. The range of tasks around the day to day operations ranges from working with people as in sales to cleaning out spent wort. There is a routine and once a great recipe is found it will likely be brewed time and time again.
Doemens Acadamy in Munich


Professional Courses


Brewlab

Darwin Annexe
University of Sunderland
Chester Road, Sunderland. UK. SR1 3SD.
Phone: +44 (0)191.515.2535
Fax: +44 (0)191.515.2531
Website: www.brewlab.co.uk
Email: info@brewlab.co.uk

Doemens Academy

PO Box 1325 / Stefanusstrasse 8
Grafelfing / Munich
D 82166 Germany
Phone: +49 89.858.050
Fax: +49 89.858.0526
Website: www.doemens.org
Email: info@doemens.org

International Center for Brewing and Distilling

Heriot-Watt University
Edinburgh EH14 4AS, Scotland, U.K.
Phone: 44(0) 131.451.3184
Fax: 44(0) 131.449.7459
Website: http://www.sls.hw.ac.uk/research/international-centre-for-brewing-distilling.htm
Email: G.G.Stewart@hw.ac.uk

Institute of Brewing & Distilling, The*

33 Clarges Street
London, U.K.
W1J 7EE
Phone: +44 (0) 20.7499.8144
Fax: +44 (0) 20.7499.1156
Website: www.ibd.org.uk
Email: gavin.hock@ibd.org.uk
* BA Members receive a discount rate on world class courses! The examination syllabus: Brewing & Packaging Processes overview, Fundamental Principles of Beer Packaging, Beer Quality & Contamination, Plant Cleaning & Maintenance, Water, Effluent & Utilities.
Successful candidates receive: IBD Certificate and UK City & Guild Certificate.
Cost: Examination (June & November at centers to suit candidates): $295
Learning material/syllabus: $30
Workbooks: $75
CD-ROM: $110

Master Brewer's Association of the Americas

3340 Pilot Knob Road
St. Paul, MN 55121-2097
Phone: 651.454.7250
Fax: 651.454.0766
Website: www.mbaa.comEmail:lmustful@scisoc.org

Niagara College: Brewmaster & Brewery Operations

Niagara College
135 Taylor Road, S.S. #4
Niagara-on-the-Lake, Ontario
L0S 1J0
Phone: 905-641-2252 ext. 4403
Fax:  905-988-4317
Email ksomerville@niagaracollege.ca
Niagara College: Brewmaster and Brewery Operations Management is a two-year diploma program. Canada's first and only brewmaster program. For more info, please visit:http://www.niagaracollege.ca/content/Programs/WineryViticultureStudiesCFWI/BrewmasterandBreweryOperationsManagement.aspxor email Kevin Somerville, Coordinator of the Brewmaster and Brewery Operations Management program at Niagara College.ksomerville@niagaracollege.ca

The Scandinavian School of Brewing

Gl. Carlsberg vej 16, 1799
Copenhagen, Denmark
Phone: +011 45 33 27 24 00
Website: www.brewingschool.dk
Email: agk@brewingschool.dk

Siebel Institute of Technology & World Brewing Academy

North American Head Office
1777 North Clybourn Ave., Suite 2F
Chicago, IL. 60614-5520 USA
Phone: 312.255.0705
Fax: 312.255.1312
Website: www.siebelinstitute.com
Email: info@siebelinstitute.com

University of California-Davis

UC Davis Extension
1333 Research Park Drive
Davis, CA 95616 USA
Phone: 530.757.8691
Fax: 530.757.8634
Website: http://www.extension.ucdavis.edu/brewing/
Email: aginfo@unexmail.ucdavis.edu

UC Davis: Department of Food Science and Technology

Davis, CA 95616-8598 U.S.A.
Phone: 530.752.1467
Fax: 530.752.4759
Website: http://www-foodsci.ucdavis.edu/bamforth/
Email: cwbamforth@ucdavis.edu

VLB Berlin

Seestrasse 13
Berlin, Germany
Phone: +49 (30) 45.080.0
Fax: +49 (30) 453.60.69
Website: www.vlb-berlin.org

Weihenstephan

Weihenstephan 1
Freising, Germany
Tel: +49.8161.536.0
Fax: +49.8161.536.200
Website: www.wzw.tum.de/wzw/english/weihenstephan.html
Email: allgemein@brauerei-weihenstephan.de

Beer Consumer/Server Education

MBAA Beer Steward Certificate Program

3340 Pilot Knob Road
St. Paul, MN 55121-2097
Phone: 651.454.7250
Fax: 651.454.0766
Website: mbaa.com/beersteward
Email: mbaa@mbaa.com

Cicerone Certification Program

Examinations that offer a professional
credential for those who sell and serve beer.
4659 N. Ravenswood Ave, #105
Chicago, IL 60640
773.769.1300
Website: www.cicerone.org
Email: ray@cicerone.org




Is any of this money gobbling cultivation necessary to make one a more disciplined follower of the grain and froth? 
No. Does Nitch want to do each and every one of these things: Yes!

Monday, November 5, 2012

Tasting: Leffe Triple

Industrial basic

A: piss yeloow, fast bubbles, mild chill haze
S: Malt and yeast- almost a sweet fruit smell, but covered by an astringent alcohol sting
T: Alchol. Starts malty, nearly sweet then finishes alcohol warmth
M: Mild coating
O: Nope. Not good.

Friday, November 2, 2012

Tasting: Gulden Draak




Gulden Draak


A: Um. Huge head happening here, maybe I poured it wrong. Thin fast bubbles streaming up the glass. Ruby in the light. Bright but dark hay color.

S: Roasted malt and sweet breads, hints of a citrus 

T: Light heat, great sweet caramel malts hanging onto that belgian yeast with a nice soft bitter finish.

M: Med body, not dry

O: Good and strong but not too harsh. Sweet and malty with a great carbonation.





Ready for another Please!

Tasting: Gulden Draak




Gulden Draak


A: Um. Huge head happening here, maybe I poured it wrong. Thin fast bubbles streaming up the glass. Ruby in the light. Bright but dark hay color.

S: Roasted malt and sweet breads, hints of a citrus 

T: Light heat, great sweet caramel malts hanging onto that belgian yeast with a nice soft bitter finish.

M: Med body, not dry

O: Good and strong but not too harsh. Sweet and malty with a great carbonation.





Ready for another Please!

Tasting: Biere des Ours

Biere des Ours



La Binchoise

Honey Belgian Ale



Product of Belgium with basic, natural ingredients listed conveniently in multiple languages. 





I took lots of lush pictures!








Oh Tasting Notes?







Yeah, let me see here, I wrote down...











Meaty, nut spice. Belgian yeast.








And took a picture of my face to show that I knew I drank my beer and chatted a social storm instead of taking notes.


C'est la vie!