Tennessee Craft Beer Magazine, Summer 2017 Issue

Craft Beer S UM MER I S SUE 17

T E N N E S S E E

Let Your

Adventures Lead You

Outdoors

SUMMER ISSUE

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From Comlubus, IN to your hometown

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summer issue

content

| lifestyles in beer 40

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35 dining guide 16 recipes

take it to the lake

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seasonal summer pairings & recipes

travel

slovenia: a green, beer paradise 25

beer run

tennessee beer run

25 30

35

industry news

mtsu fermentation program

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not-so-strange brew

more industry news water quality 46

brewing great beer 5

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feature

| good people brewing

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Good People Brewing Company

| By: Shawn Klumpjan

Good People Brewing Company was born, with the sale of our first keg on July 4, 2008, in our hometown of Birmingham, Alabama. And, so far, so good. Our offerings now include five year-round brews, four seasonals, and an occasional one-off.

Good People is now enjoyed by folks in Alabama and Tennessee, most of whom we don’t actually know yet. And, according to BeerAdvocate, a leading voice in the beer community, the four highest-rated beers in the South are ours. We’re honored that people seem to think we know what we’re doing. See what you think. Give us a try. goodpeoplebrewing.com

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departments beer 101 flights & beer tastings

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an idiot’s guide to beer

belly busters transforming

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a beer industry professional transforms

cigar room cigars can go green too

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brewery profile asgard & mantra

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teaming up to create a true farm beer

home brew home brew Tennessee

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TN at the National Homebrew Competition

social drink

little bit of history

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Nelson’s Green Brier releases

legal corner

insuring your brewery

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insurance categories a brewery likely needs

last call road trip to last call 48

road trip to Grayton Beer Company

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44 48

summer issue

editor’s draft Summertime...and the drinking is easy.

Dominated by light, crisp, fruity wheat beers, the options abound. While not yet available in Tennessee, the quintessential summer beer comes from 21 st Amendment with their Hell or High Watermelon. A little closer to home, look for the wildly popular, though somewhat sweet, Strawberry Harvest from Abita. From Huntsville, track down the new T-Minus from Yellowhammer, a delicious tangerine kolsch.

In Tennessee, try the Blood Orange Witbier from High Cotton in Memphis. In downtown Chattanooga you will find a very cool new brewery in Odd Story. It was about my fourth stop of the day, so I didn’t get the actual story, but I’m sure it is odd. But for Chattanooga Beer Week they released a nice Farmhouse Saison. In the east, there is the Georgia Peach Cream Ale from Johnson City Brewing.

Tennessee Brew Works went in a bit of a different direction. While not really intended as summer style beers, their recent release of a couple of barrel aged monsters was remarkable. They hooked up with George Dickel Distilling and got a handful of Dickel #12 barrels. The first release was a big, spicy, Belgian Quad. The other was an amazing imperial porter that I was only able to sample off the brite tank, but that is often the best way.

On the festival front, Yazoo Brewing and their Embrace the Funk sour and wild ale division held what is the premier beer event, bar none, commonly known as the Funk Fest. Held at their barrel house off Elm Hill Pike east of downtown, this is a limited access, unfairly LOW priced beer event, for beer people, that includes food. The beer is the finest available, and, in many cases, can only be found, exclusively, at this event. Seriously, mark your calendars now, first weekend in May. OK. Giant elephant on the page. Wicked Weed sells. I didn’t say sells out. Others have and will. Which is legit. My personal opinion is specific, but also not relevant here. Many important craft industry players have been very vocal about the naysayers. Interesting. But this is close to home. Too close.

So the argument is that the absorbed breweries are still autonomous, still making their great beer. But at what point does the malt bill reflect more affordable alternatives? Why is 312 not even being made in the area code for which it is named? Just for thought.

Also, as an older craft beer guy, I was around when the big two LITERALLY had official, corporate policies that their intent was to destroy the other. Dead. Out of business dead. Scary. They are all, of course, infinitely bigger, by way of acquisitions. Scarier.

If the intent is honorable, and the idea is to allow them to expand and grow, then peace. If Wicked Weed, Terrapin, the others, including the hedge fund babies like Oskar Blues and Cigar City, are allowed to survive independently, excellent. But Cigar City’s Jai Alai is now made at Oskar Blues facility in North Carolina. Beware, be wary. They are your beer dollars.

Know your beer.

Time for a thoughtful pint. Cheers!

Editor: Don Else

Bob White Springs

FLY FISHING & LESSONS Trophy Trout & Atlantic Salmon

bobwhitesprings.com 931-729-5515 9

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feature

| unity vibration

Tarek and Rachel Kanaan

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Unity Vibration

| By: Gini David

Unity Vibrations mission is to produce the best artisan Kombucha Tea and Kombucha Beer products on the market made with the healthiest ingredients possible. It is our intention to: spread love, health, possibility, joy and bliss into our community and the world, to inspire others to spread their own unique gifts and creativity into their communities and beyond, and to help local farms and causes in the community and the world. ALL OF OUR KOMBUCHA BEERS ARE GLUTEN-FREE! unityvibrationkombucha.com

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tcb magazine staff president Craig Disque publisher Que Media, Didi Rainey associate publisher Shawn Klumpjan senior editor Don Else assistant editor Victoria Raschke sales and marketing sales@tncraftbeermag.com digital marketing and media manager Ashley Stack, ashley@tncraftbeermag.com art director and layout designer Terri Brown creative designer Bryan Adams contributors Chris Chamberlain, Veronica de la Cruz-Gibbs, Tony Giannasi, Shane Gibbs, Justin Harris, Kendall Joseph, Shawn Klumpjan, Rob Shomaker, Joe Scutella, Christian Spears, Nancy Vienneau, Art Whitaker, Eric Woodard, Gini David, Clyde Willis photographers Christen Clemins, Aaron Grobengieser, Brandon Lunday, Bill Seymour, Sean Von Tagen FIND US ONLINE tncraftbeermag.com facebook.com/TNCBG @tncraftbeermag #TNbeer #tnbeer Get 4 issues delivered for $25. Visit TnCraftBeerMag.com/subscribe

Š2016 Tennessee Craft Beer Magazine must give permission for any material contained herein to be reproduced in any manner. Any advertisements published in Tennessee Craft Beer Magazine do not constitute an endorsement of the advertisers services or products. Tennessee Craft Beer Magazine is published quarterly by distinguished individuals that have a fervent and lifelong thirst for craft beer. We challenge you to doubt our resolve.

Parties interested in advertising should email sales@tncraftbeermag.com or call 256.226.5615.

General Inquiries please contact Ashley Stack, ashley@tncraftbeermag.com Cover photo by Christen Clemins

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on the cover

| bearded iris brewing

37 on the cover photographer: Christen Clemins The cover of our summer 2017 issue is a recognition of Bearded Iris Brewing. Bearded Iris proudly hails from Nashville, a city where the spirit of ingenuity is electric, and we plan to rally our city behind us in demanding beer that distinguishes itself.

distribution

TCB Magazine is mailed to a select homes and businesses in Southeast Region. You can subscribe and get 4 issues delivered for $25. Visit TnCraftBeerMag.com/subscribe

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online

www.tncraftbeermag.com Visit TCB Magazine website to Tennessee Craft Beer on phone or computer. Check vertisers and learn more

connect with us

view previous issues of your tablet, smartout our lastest adabout the magazine.

tncraftbeermag.com, facebook.com/TNCBG, @tncraftbeermag, #TNbeer, #tnbeer

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summer issue

Off The Wagon Mobile Taproom See us at these 2017 events:

Champion Car Wash Presents in conjuction with a weekly carshow

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May 4th - September 28 5:30 - 8:30pm every Thursday FREE Live Music - Food Trucks - Craft Beer - Lawn Games - Vendors

more information at fontanel.com

was created to promote Craft Beer Micro-brewers. The trailer is a Mobile Marketing tool for distributors, venues and special events to promote craft beer as well.

If you would like to create a “Craft Beer Experience” from our mobile tap room please contact us at OfftheWagonBrews.com or 615-554-8578.

FOR MORE INFO VISIT: NASHVILLESHORES.COM

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summer issue

priestpointwineandspirits.com

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beer 101 | an idiot’s guide to beer Flights and Beer Tastings |

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an’t decide on which beer to order? Do 30+ options on tap make you anxious and indecisive? Or do you wholeheartedly believe variety is the spice of life? If so, beer flights are for you. Flights are a terrific way to try multiple beers without having to commit to an entire pint of a single beer and they keep your pallet from getting bored.

Quite a few places offer them in varying sizes, usually about four or five-ounce pours and as many as four to twelve samples. Remember to try a variety of styles; you may be surprised to find something you enjoy outside of your comfort zone.

If you really want to take it up a notch, depending on how in-depth you want to go, you can simply jot down a few specific notes or you could use a cool little tasting notebook. The Little Book of Beer is one of our favorites and proves very useful allowing you to write down what you are having, the date, and offers descriptors of the types of hops, malts, yeasts and overall balance.

This is a fantastic way to compare notes about specific beers or even do side by side comparisons on any one style. For example, if you are just getting into IPA’s, you could compare three or four different IPA’s to nail down exactly what you like or don’t like: bitterness, dry finish, floral, sweetness, citrus, earthiness, etc. This would be a useful way to narrow down your favorite styles.

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By: Shane Gibbs and Veronica De La Cruz-Gibbs

One simple way of remembering what to evaluate without having a handy dandy notebook is by using the acronym A.S.T.M.O., which stands for Appearance, Smell, Taste, Mouthfeel, and an Overall Rating. These seem pretty selfexplanatory but let’s dive deeper below.

Appearance: What does your beer look like? Is it dark, hazy or clear?

Does it have a head? Is the head thick and foamy or thin and dissipates quickly? Can you see traces of sediment?

Smell or Aroma: What do you smell when you close your eyes and take a deep whiff? Hops give off many fragrances including citrus, pine, flowers, fruit, etc.

Malts can smell like bread, chocolate, hay and so forth. Yeast can smell like leather, cheese, or a barnyard among other things.

Taste: Finally, you get to sip that nectar but as you do, take notes of exactly what you taste. Is it bitter, sweet, sour, or salty? Can you taste any of those aromas you just smelled? Can you taste honey, grapefruit, herbs, raisins, bread crust, molasses or hints of smoke?

Mouthfeel: Along with the taste, what do you feel inside your mouth? Is there carbonation? Is it creamy, flat, thick or crisp?

How does the beer feel across your tongue?

Overall: Rate your beer. Most people use a 1-5 scale with 5 being the absolute best beer you could have. The rat-

ing system is entirely up you. Not everyone will agree that a particular beer deserves a 3.75. Taste is subjective!

This may seem like a lot of information, but the more you practice it, the more natural it will all become. Drinking and enjoying your beer becomes less enjoyable if you have to work at it, so remember to keep it fun. To get you started, here is an example of a beer we’ve tasted. Cheers!

• Beer: Seasonal Chocolate Stout • Brewery: Roanoke Railhouse Brewery (Virginia) • ABV: 5.5% • Appearance: Very dark, almost black; little to no head.

• Smell: Coffee, light chocolate, roasted malts and smoky • Taste: Smoky, bacon, burnt toast • Mouthfeel: medium bodied, smooth, little to mild carbonation, medium dryness • Overall: Solid beer that would pair well with cheddar or gruyere cheese or would have as an after-dinner beer.

Once the chill wears off a bit, a new layer of malty flavors are released.

This would be a fine addition for chilly winter nights. I give it 3.5 out of 5.

Annnncing

summer issue

HapandHarrys.com

NEW CANS!

be bold

BoldRock.com

72 School House Rd. Mills River, NC 28759 | (828) 595-9940

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dining guide a selective guide for dining in tennessee

etc.

Nashville, TN

I

n terms of food and innovation, chef Deb Paquette has long been a culinary force of nature in Nashville.

The first female certified executive chef in Tennessee, she has, over a thirty-year span and in a variety of venues, wowed diners with her singular, artful, globally-inspired fare.

For thirteen years, she and her husband owned and operated Zola to great acclaim. After a two-year break, she partnered with the owners of Amerigo to open the restaurant of her dreams in SoBro: Etch.

And now, the partnership has expanded with a sister eatery, etc. (as in et cetera). Tucked on Bedford Avenue behind the busy Green Hills Mall, etc. offers a

RECOMMENDED PAIRING: Indian Chicken Taco and Tennessee Brew Works Tripel Star Thanks to a recent change to a restrictive law, Tennessee breweries can now broaden their craft to include high gravity beers. In celebration, Tennessee Brew Works launched Tripel Star, a Belgian-style 9% ale that doesn’t drink like one. With its slightly hazy golden hue, creamy crown, peppery-citrus notes and silken mouthfeel, this tripel is deceptively potent. It goes great with Paquette’s Indian Chicken Taco, providing a smooth cool balance to the curried meat and its trio of sauces: smoked date yogurt, mint pea pesto, and hot peach jam. etc..

3790 Bedford Avenue Nashville, TN 37215 615-988-0332 http://etc.restaurant

Wilson County Riverfront Tavern

Davidson County Little Choo-Choo BBQ

Sumner County Prince Street Pizza

Yes, this is the Riverfront Tavern that was in Downtown Nashville. Now located in the Providence area of Mt. Juliet, this is still a great choice for a traditional Cuban and cold beer.

Taps 8, $

Tucked in the corner of a non-descript shopping center is a hidden gem. We’ve tried everything from the brisket salad, nachos, and tacos to the veggie platter. Taps 4+, $

With over 50+ beers to choose from, 24 Tennessee craft beer taps, and one rotating tap this is a beer lover’s paradise. The menu consists of specialty artisan pizzas, toasty sammiches, to baked pizza. Taps 24+, $

Mount Juliet, TN

401 S Mt Juliet Rd #570 Mount Juliet, Tennessee 37122 facebook.com/RiverfrontTavern

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contemporary restaurant and bar setting rare and welcome to this tony neighborhood.

Paquette’s menus entice like no others: Vietnamese Short Rib and lemongrass noodles, Seafood Zarzuela, Grilled pork with orange pasilla sauce, Brussels sprouts with ham shank, orangesage butter and caramelized onion.

The bar program complements the food and offers a modest selection of local and regional beers.

Nashville, TN

1609 F Murfreesboro Pike Nashville, Tennessee 37217 lilchoochoobbq.com

Gallatin, TN

123 Prince St Gallatin, TN 37066 princestreetpizzaandpub.com/

summer issue

highlights | let’s go green Eco-Responsible Companies

-Anderson Valley Brewing of Boonville CA installed 768 solar panels in 2006, which provides them with over 40% of the energy needed to run the brewery.

-NCBC launched the North Coast Brewing Marine Mammal Fund this year to provide direct support for marine mammal research & rescue along the Pacific Coast. For every case or keg of North Coast Steller IPA sold, NorthCoast Brewing makes a contribution to the North Coast Brewing Marine Mammal Fund. Proceeds are directed to the following organizations: Noyo Center for Marine Science, Marine Mammal Research Unit, The Marine Mammal Center in Sausalito, California

TIPS FOR KEEPING GREEN

To preserve nature for future enjoyment, low environmental impact is the way.

-In 2016, Lodge recycled more than 20,000 TONS of aluminum, cardboard, plastic, scrap metal, paper, steel, and cast iron—the equivalent of removing nearly 8000 cars from the road.

-Plan your outing so that you’ll leave no trace.

-Pack lightweight reusable plates, cups, napkins, and flatware. Otherwise, use biodegradable.

-Use refillable water bottles.

-Aluminum cans are lightweight and recyclable.

-Bring your own bags for trash and recyclables -Remember: whatever you bring in, you pack out.

-Protect Wildlife—Keep Your Distance

DID YOU KNOW? -Recycling one aluminum can save almost 90% of the energy it takes to make a new one

-Aluminum cans are able to be recycled using less than 5% of the energy used to make the original product.

-If all the aluminum cans Americans threw away in one month were stacked on top of each other, they would reach to the moon.

-Recycling a ton of aluminum save the equivalent in energy of 2,350 gallons of gas, enough to power the average car for more than 64,000 miles..

J O I N T H E C O N V E R S AT I O N

facebook.com/TNCBG

@tncraftbeermag

@tncraftbeermag

email: info@tncraftbeermag.com 19

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Nashville

6448 Nolensville Rd (615) 283-8657

Murfreesboro

2805 Old Fort Pkwy (615) 295-2332

ilovebluecactus.com

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summer issue

WHERE DOES YOUR

CRAFT TAKE YOU?

AMERICAN CRAFT. AMERICAN PASSION. NASHVILLE’S ONLY 100% AMERICAN CRAFT DISTRIBUTOR.

© 2017 BountyBev, All Rights Reserved

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recipes & pairings | summer cooking |

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es, Tennessee is landlocked, but no matter. We’ve got an abundance of beautiful lakes where we can get our summer-by-the-water fix. Swimming, boating, hiking, camping, fishing, or just hanging out with family and friends: Whatever R&R you’re after, it’s all there, and closer than you think.

Of course, good food and brews fig-

Take It To The Lake

Written By: Nancy Vienneau

ure into the mix. To get you cookin’, we’ve put together a stress-free, crowdpleasing menu for lakeside meal.

Here’s the line up: A marinated tomatocucumber salad you can make the night before; a zippy Mexican –style street corn that you grill right in the husk; some old school bacon-wrapped trout tweaked with lemon and rosemary, and—perhaps

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Photography By: Christen Clemins

Location: Nashville Shores Lakeside Cabins

best of all—S’mores Dip, a dreamy melt of dark chocolate and marshmallows, served with graham crackers on the side.

Our friends at BountyBev, aka The Better Beer Brigade, share their expertise on the craft beers they’re into for summer, and which ones pair best with these dishes.

Set aside your cares, pack up your cooler and take it to the lake.

MENU Bacon-wrapped Trout with lemon and rosemary Grilled Mexican Corn on the Cob Marinated Tomato-Cucumber Salad S’mores Dip, honey grahams SUGGESTED BEER Wiseacre Tiny Bomb Anderson Valley Summer Solstice Jackalope Thunder Ann Grimm Brothers Snow Drop Anderson Valley Boont Amber Jackalope Rompo Anderson Valley Briney Melon Gose Good People Coffee Oatmeal Stout Founders Rubaeus

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summer issue

“S

tick with cans,” is Daniel Schlabach’s first piece of advice. “They’re lighter to pack in and out, and more durable.

And, if I could only take one or two beers,” BountyBev’s director of Hoppenings continues, “I’d chose Wiseacre Tiny Bomb and Anderson Valley Summer Solstice.”

Good thinking. Both are eminently sessionable, and readily pair with most foods from the grill.

Start with Tiny Bomb. The folks at Wiseacre were inspired to make this American pilsner when they discovered their Memphis water resembles the soft water of Pilzen in the Czech Republic. The result? A crisp, light brew with a citrus and wildflower honey nose that is a match for our Bacon-wrapped Trout. Schlabach advises, “Tiny Bomb has enough hops to stand up to the bacon without overpowering the fish.” Boom.

For its creamy mouthfeel, and slightly sweet malts that impart caramel, vanilla and spice, Anderson Valley’s Summer Solstice has been called “cream soda for

adults.” The cream ale works nicely with the trout as well, balancing the piney notes of the rosemary stuffed the sweet fillets.

Post-grilling, the Mexican-style Corn gets slathered with a chili-and-lime spiked mayo, and sprinkled with Cotija cheese. To complement that combination of sweet roasted corn and fiery spice, Schlabach likes Jackalope’s Thunder Ann, an American Pale Ale with bright, citrusy, almost tropical hops. He also recommends Grimm Brothers Snow Drop.

“This Colorado brewery is making great Old World style beers, “ he says. “Snowdrop is a revived style from Germany called Kottbusser. It’s a sneaky 7.1% brewed with honey, wheat, oats, and molasses. It would be terrific with the corn.”

Fresh Basil. Green Onions. Fresh Mozzarella. Extra Virgin Olive Oil. Because our Marinated Tomato-Cucumber Salad includes a lot of elements, our Better Beer Brigade man offers a few different pairing options.

“Anderson Valley makes a super wellbalanced amber ale, Boont Amber, that could complement the vinaigrette in the salad, “ he says, while noting that Jack-

alope’s Rompo, an Irish-inspired red rye ale would achieve the same effect.

“But, if you want to go another direction, Briney Melon Gose---also from Anderson Valley--could be a lot of fun. Gose is a revived style that’s gained popularity in the last few years. The saltiness and the sourness will go along with the ingredients in the salad. Melon, by the way, is in the same family as cucumber.”

For the S’Mores Dip, you have to ask yourself, do you want something roasty or fruity? Schlabach has an answer for either, and both are winners.

“I’d go with Good People’s Coffee Oatmeal Stout or Founders Rubaeus,” he says. “Experiment with a roasty beer and a fruity beer and decide which you like.” A Good People favorite, Coffee Oatmeal Stout is brewed with a blast of java. That, plus its cocoa-richness and hint of smoke make it a natural for our dark chocolate dip. And the Founders Rubaeus?

Schalbach says, “It has Michigan raspberries in the brew and it makes for a chocolate covered raspberry sensation. “ Sounds like a recipe for best summer-at-the-lake dessert ever.

BACON-WRAPPED TROUT STUFFED WITH LEMON AND ROSEMARY | paired with Wiseacre Tiny Bomb or Anderson Valley Summer Solstice • 4 whole trout, cleaned • kosher salt • coarse ground black pepper • ¼ cup chopped fresh Italian parsley • 4 sprigs rosemary • 2 lemons, sliced into thin rounds • 8 strips bacon

Season the inside cavity of each trout with kosher salt and coarse ground black pepper.

Sprinkle with chopped parsley. Then place a sprig of rosemary inside the cavity running its length, followed by lemon slices.

Wrap the trout in bacon, allowing two slices per fish. Secure with a toothpick if you see a need.

Note: You can prepare the fish the night before. Wrap in plastic and refrigerate. Then pack in ice. Throw on the grill when ready.

Place your skillet over medium heat---be it on a grill, a stovetop or over a campfire.

Cook until the bacon is crisp on both sides—about 5-7 minutes per side.

Makes 4 to 8 servings.

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TCB Magazine | tncraftbeermag.com

recipes & pairings | summer cooking cont’d GRILLED MEXICAN STREET CORN adapted from Third Thursday Community Potluck Cookbook

|

paired with Jackalope Thunder Ann or Grimm Brothers Snowdrop

• 6 ears fresh corn on the cob • ¾ cup mayonnaise • 1 tablespoon chili powder • ½ teaspoon cayenne pepper • ¼ teaspoon sea salt • 2 limes, divided • ¾ cup Cotija cheese* Prepare your grill. (If using a gas grill, bring the temperature to 350 degrees.)

Peel back the husks and remove the silks.

Do not remove the husks. Rinse the corn and loosely pull the husks back over the cobs. Place the corn on a hot grill. Grill for 5 minutes and turn the cobs a quarter

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rotation. Cover and continue grilling for another 5 minutes. Rotate again and repeat.

Place the mayonnaise, chili powder, cayenne, salt, and the juice from 1 lime in a medium bowl and whisk until well combined.

Note: You can make this up ahead of time.

Remove the corn from the grill. Peel the husks from the corn and discard. Brush each ear with 2 tablespoons of the seasoned mayonnaise and sprinkle each with about 2 tablespoons of the cheese.

Go to tncraftbeermagazine.com/recipes for the full recipe.

TROUT SHOUT-OUT Bob Lukens of Bob White Springs, who purveys his farm-raised fish to fine restaurants in Nashville such as The Farm House and The Old School Farm to Table, supplied our trout, caught and cleaned the day we cooked it. So fresh and absolutely delicious!

He gives fly-fish lessons at his place, where you can catch not only trout, but salmon. Better yet, there’s no license or equipment necessary. Call ahead: Bob White Springs 931-7295515 info@bobwhitesprings.com

summer issue

MARINATED TOMATO-CUCUMBER SALAD | paired with Anderson Valley Boont Amber, Jackalope Rompo or Anderson Valley Briney Melon Gose • 3 pounds assorted summer tomatoes, cored and cut into wedges • 2 cucumbers, peeled, cut in half lengthwise, seeded, sliced into half-moons • 1 small red onion, peeled, quartered, and sliced thinly • 4 ounces fresh mozzarella, cut into bite-sized pieces • 1 bunch fresh basil, leaves cut into thin strips • Scallion Vinaigrette (recipe below) Place all of the ingredients into a lidded mixing bowl. Shake the scallion vinaigrette well and pour over the salad. Toss to coat the vegetables and cheese. Cover and refrigerate.

Makes 6-8 servings

SCALLION VINAIGRETTE • ¼ cup white wine vinegar • ½ teaspoon salt • ¼ teaspoon coarse ground black pepper • 2 green onions, finely chopped (use both white and light green parts) • ¾ cup fruity olive oil Place all of the ingredients into a lidded 12-ounce jar. Secure the lid and shake vigorously.

S’MORES DIP | paired with Good People Coffee

Oatmeal Stout or Founders Rubaeus \ • 8 ounces dark chocolate • 8 ounces milk chocolate • ½ cup heavy cream • 1 12 ounce package marshmallows • 1 box honey graham crackers • cast iron skillet or pot (We love LODGE Cast Ironware) Heat the skillet (on the grill or in 450 degree oven.)

Add the chocolate, then cream. Stir. Place marshmallows on top of the chocolate mixture.

Return to grill and cover. Cook until chocolate is melted and marshmallows are browned.

Bake in 450 degree oven for 10-12 minutes, until marshmallows are golden brown.

Go to tncraftbeermagazine.com/recipes for the full recipe.

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TCB Magazine | tncraftbeermag.com

belly busters

Transforming a Beer Industry Professional | By: Clyde Willis, Certified Cicerone®

B

eer has been part of the foundation of life for many generations. It has brought civilizations together.

It has been used as currency. It has been used to sustain life in place of water and it has been used as part of various celebrations. Almost all of beer’s attributes are amazing and healthy when consumed in responsible ways. However, it is a known fact that beer is a significant source of calories. When beer is paired with some outstandingly rich and deliciously decedent food, a wave of caloric bliss can eventually overwhelm many metabolic systems. This is where the Willis Transformation begins.

In this ongoing column, we will look at the discipline, progress and outcomes of weight transformation while working in the beer industry. Let’s get started.

The Discipline: Our history together begins in 2003 where cheesecake, southernstyle meals that “stick to your ribs” and parties full of whiskey, beer, and bratwurst were our normal way of life. We are not necessarily sweet tooth lovers, but we can put down a full rack of ribs, a mound of mashed potatoes and some greens and go back for some more. About 5 years ago, my wife and I were slightly overweight, but

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our weight was not anything concerning healthwise to our doctors. This is about when I transferred from the music industry to the beer industry full time. In those five years, my wife and I gained enough weight that our lives needed to take a different path. We moved to Murfreesboro last year and started seeing a new doctor.

With her advice, along with one of my best friend’s advice, we decided to go on the “Take Shape for Life – Medifast 5+1 Diet.” In this program, you replace a lot of your grocery shopping with “fuelings” from Medifast. These fuelings consist of shakes, bars, cereals, soups and snacks all packed with high protein and minimal fat and carbs. The plan is to eat a fueling every 2-3 hours and make one prepared meal throughout the day called a “Lean & Green.” This helps provide the correct environment for your metabolism to constantly use the fuel it gets instead of storing it as fat. The fuelings taste good for the most part, but we do find them to be overly sweet at times. Nonetheless, they are simple to prepare, and we are usually not starving between fuelings. The other part of our discipline deals with drinking beer. We decided to regulate our intake of beer to Fridays and Saturdays, unless I have an industry event where I would limit myself to one beer at those events.

The Progress: We started this journey on March 7, 2017, when I was at the heaviest I have ever been in my life: 321.5 pounds. The initial week was a little brutal. We were both used to eating over 2,500 calories a day. Once we shocked our bodies with 1,000-1,200 a day, we noticed multiple times throughout the day where the table top or the leather on our shoes looked appetizing. You better believe that we epit-

omized “hangry” at times. It was difficult to visit great bars and restaurants and not want to order a Founders beer and a side of awesome food to go with it. Nonetheless, we soldiered on through temptation and managed to stay true to our decision to get healthy. As I am writing this initial installment of Transforming a Beer Industry Professional, my wife is down 18 pounds, and I am down 22.5 pounds. We have stayed focused through the first 6 weeks for the most part. I slipped on the week that Founders released KBS, well, because it is KBS. Also, my wife and I both took a break the weekend of April 21-23 as we visited Founders for the 16th annual Black Party.

For those of you reading this who know me, you know black beers are my kryptonite. We had KBS, CBS, Porters, Stouts, Browns, IBAs and Barrel Aged craziness all weekend, and it was amazing! We are now back on the wagon and staying focused.

Outcomes: This journey has already taught us a few things about us, life’s ingestible pleasures, and dedication. We have learned that we are growing closer in our marriage by doing this transformation together. We hold each other accountable and celebrate our achievements together.

The discipline and dedication that it takes to transform our bodies has also taught us about indulgences. If we decide to go outside of the diet guidelines in terms of food and beer, it will be for a real treat.

Cheating with something that is not awesome and memorable is not worth the extra calories. No, this will not be a forum for me or my wife to identify what is awesome and memorable food or beer. Just know that we will only step outside the diet for what we think is awesome and memorable. We have already seen proof positive that our dedication to this transformation and each other will far outweigh the challenges, temptations, and concerns of not choosing to get healthy. For anyone in this industry or reading this column and feeling as though healthy living is not possible in this industry, please know that you can do it! We already feel a lot better, and this journey is only 6 weeks along so far.

Conclusions: Beer is amazing! It can be enjoyed as part of a healthy lifestyle if done so in a responsible manner. Food is also amazing! It can also be enjoyed as part of a healthy lifestyle if done so in the right portions, prepared in the right ways or indulged in sparingly.

Until next time, Be, Eat and Drink Well….

Iechyd Da!

summer issue

travel Slovenia: A Green, Beer Paradise

| By: Victoria Raschke

S

lovenia has become a destination travel darling of late with splashy magazine articles and Pinterest pin-able photographs galore. Ljubljana is often lauded as one of the prettiest capital cities in Europe and might be the hardest to pronounce (Lube-LAH-na). It was the European Green Capital in 2016, noted for its clean mountain-sourced drinking water and one of the highest recycling and separated waste programs in Europe.

The city center is pedestrian only and Ljubljana boasts 542 square meters (a bit under a quarter of an acre) for every resident in the city making it both green and green.

The whole country is about the size of Massachusetts and is home to around two million people. It is part of the Schengen Region and the European Union, uses the euro, and most people under 45 speak some English, making it an easy destination for American travelers. The

capital city offers art and cultural museums, beautiful parks, a lively café scene along the river, innovative theater, and quirky music venues. There is also a semiautonomous area similar to Christiania in Copenhagen, called Metelkova, with restaurants, music venues, a former prison turned hostel, galleries, and street art.

It would be a shame however to go all the way there and only stay in the capital.

Nearby Lake Bled (technically everything is nearby to the capital) is the country’s picture postcard tourist magnet. If you’ve seen a photo of Slovenia and it wasn’t of Ljubljana, it was probably of Bled. It’s an impossibly beautiful alpine lake with an island at the center. Boats are available for hire to row to the island and climb the 99 steps to the church perched there. Be sure to ring the bell for good luck. The lake is surrounded by the Julian Alps and a castle atop a sheer cliff face looks down over the scene.

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travel cont’d

B

eyond Ljubljana and Bled, Slovenia is an outdoor sports paradise.

There is hiking, mountain climbing, white water rafting, canoeing, skiing and so much more.

Depending on what time of year it is, you could ski and take a dip in the Adriatic Sea in the same day. When you settle into your hotel or glamping site for the evening, you can enjoy one of the many excellent Slovenian wines or, of course, throw back a locally-brewed beer. Locals won’t expect you to speak any Slovenian, but “Pivo, pro-

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sim,” will get you pretty far if you’d like to order a beer and make a bartender smile.

Before the craft beer revolution, there were only two breweries in the country: Laško in the town of the same name and Union (pronounced oo-NE-own) in the capital. Both brew pale lagers that still have the lion’s share of the domestic market. People generally drink one or the other, kind of like supporting your home team.

Laško eventually bought Union, and then Heineken acquired the combined business.

The Union Brewery in Ljubljana has a small beer garden and offers a museum tour (http://www.pivo-union.si/en/museum).

Much like Tennessee, the craft beer scene in Slovenia took off in the last decade. The country has around 28 breweries that range from small-batch nanobreweries to larger operations right at the limit of what would be considered a craft brewery. The new breweries also ran up against some of the same problems craft breweries in Tennessee experienced. Regulations and red tape drove one brewery just over the border into Austria and spurred another to knuckle down and work with the government to change regulations and protect the investments of beer-making entrepreneurs. And just like in Tennessee, all the brewers love to talk about beer as much as they love to drink it.

summer issue

liquor and beer infused cupcakes

GROOM PARTIES / WEDDINGS /OCCASIONS /musiccitypubcakes @music_city_pubcakes 29

TCB Magazine | tncraftbeermag.com

LFD Double Claro No. 50 Vitola: 5 x 50 Robusto Origin: Dominican Republic Wrapper: Ecuador Binder: Nicaragua Filler: Dominican Republic

Cigars Can Go Green Too |

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By: Justin Harris

summer issue

cigar room

W

alking through a humidor, one can get lost amongst the shades of brown cigars. From the light and creamy shade of a Connecticut leaf to the rustic, coarse, chocolate tones of a Maduro or Oscuro, the wide range of colors tell a story and show the endless range of tastes and possibilities in the world of cigars. But if you pay close attention while making your selection, you will occasion run across a different shade...an almost endangered species among cigar wrappers...the Candela.

Candela wrappers, or Double Claro, are green cigar wrappers. And while they seem different or gimmicky upon first inspection, they are actually the same premium tobacco leaf that you’d find on their brown counterparts, they’ve just gone through an adjusted curing process.

Because consumers associate premium cigars with the color brown, Candelas have become less and less popular to retailers.

Most recently, manufacturers have limited Candelas to special releases and limited designs like green and brown “barberpole” wrappers or just placing small amounts of green on either end to add an accent.

What makes the leaf unique in the cigar industry is that once the leaves are harvested and sent to barns to dry, Candelas are dried using a different technique than those that will eventually become brown and they are not dried as long and most often not fermented at all. The conditions in which Candelas are dried enable farmhands to lock in chlorophyll maintaining the green color. This process results in a “younger” leaf where more of the natural sugars are present in the flavor profile.

One premium Candela that is still on the market today is the La Flor Dominicana (LFD) Double Claro.

There are sweet scents of sugar, cocoa, hay and raisin coming from the foot of the cigar. And after the eyes make the adjustment and get use to seeing the green wrapper leaf against the brown filler, the normal ritual of cutting and lighting can

begin. Straight guillotine cutter and butane torch lighter in hand, the Double Claro releases a clean thin layer of smoke and offers taste notes similar to that of an Indian Pale Ale (IPA) or sour beer.

Retailing between $6 and $8, the LFD Claro was purchased at Belle Meade Premium Cigars and Gifts and provides a different experience than we’ve grown accustomed to with cigars over the past 20 years or so. The lighter, mild-to-medium bodied cigar has a unique taste and look, yet offers all of the things we love about a premium cigar: craftsmanship, quality, flavor and peace. When developing one’s cigar palette, Candelas are a must 1) to say that you’ve had one and 2) to help taste the differences in the curing and production processes. Add it to your list to pick up, expect something a little different and let us know what you think!

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TCB Magazine | tncraftbeermag.com

feature | good people brewing co.

A big storm a-brewin’

| By: Shawn Klumpjan

I

t seems harder and harder to find a good story associated with good people, and yet there has been a big storm a-brewin’ in Birmingham, Alabama. The craft beer revolution is taking the nation by storm and there are only a few local or regional breweries that have established themselves on a national stage. What is the recipe for this success? Well, ask the good people at Good People Brewery and they will have a very definitive and confident answer for you: “Good People making Great Beer!”

My quest for revealing the secret to Good People Brewing was a whirlwind

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experience that began in Nashville after my first sip of their popular IPA. From that first sip I have been on a roll with Good People, both the beer and the humans, and I can say that the love affair has only grown deeper and stronger.

Good People Brewing Co. finds itself smack in the middle of a renaissance that is reshaping the urban landscape of Birmingham, Alabama, into a world-class city. I found myself totally intrigued and I couldn’t wait to finally dive into the pool of Good People Brewing Co. and figure out exactly what they have going on down in “Good Ole B’ham.”

What I discovered was something that I never expected to find in Birmingham.

Good People Brewing Co. decided to

take up its homestead and permanent address in an area of Birmingham that even 10 years ago would have been an unheard of decision. The location, at the corner of 2nd Ave S and 14th St S, is now an area of a rejuvenation. Regions Field across the street from Good People dominates the neighborhood. From the front porch of Good People, the downtown skyline and mountains in the distance create an exceptional ambiance for those enjoying Good People’s brews all framed by the modern industrial structure of Birmingham’s baseball field. The Good People facility makes for a perfect ingredient in the mixture of business, residential, and commercial redevelopment of the neighborhood.

summer issue

T

he Good People Brewing Facility and Tap room is quite impressive, with an emphasis on the beer and what they do best. They have a whole lot to be proud of. The entrance is typical, hard industrial, yet welcoming, and exudes the character of the neighborhood.

The taproom, as a whole, delivers a somewhat expected atmosphere with a focus on identity that doesn’t allow you to forget you are with “good people” in a loving and caring way. The entrance to the restroom is labeled “The Funk Yard.” How great is that, considering their most popular beer is the Good People IPA. They embrace the FUNK! The modern industrial and true-tocharacter architecture creates a framework for the very product they produce and does an amazing job at setting an expectation for high and consistent quality of that product.

Good People Brewing Co. has maintained emphasis on the overall experience of the beer. The glass wall behind the taps allows for the guests to enjoy a totally immersive experience within the brewery.

The beers are a completely different discussion, and I have to say a difficult element, that I must try to chronicle. Here is my best attempt to be objective: “Good People makes GREAT BEER.” There, I said it.

And, so did they as their slogan proclaims.

My overall experience at the Taproom started with the Seasonals and as I was immediately informed, the Hitchhiker IPA was blown from the tap. I was unexpectedly impressed as this is a session IPA and

they had literally already drilled through it. I was able to taste Hitchhiker IPA from the can and you can read my tasting notes on that one: “Yes, I am in love with a Hitchhiker!” The west-coast style lends some amazing citrus fruit with a structured malt foundation. This is a beer that will satisfy any hophead on any given day.

My beer journey moved to the Ales from the Heart of Dixie and they were nothing to scoff at, to say the least. Their core beer selections, as they are affectionately called, are quite the statements on their own.

Snake-Handler IPA was the first that I tasted. Now, don’t judge me as I was under the influence of Good People and I let them guide me. Snake-Handler is an American Double IPA with 10% ABV and 100+ IBU, yet so well-balanced and so structured by the malt that even the most defiant hop adversary would find pleasure in this beer.

Snake Handler for me was a pleasure; perfectly balanced malt and select hops made the palate yearn for more. The citrus with pineapple and dough-baked foundation balanced the pine, citrus, and herb flavors.

This is a phenomenal beer to say the least.

Plum Sour was the next brew I tried and I have to tell you that it consumed me mind, body, and soul. This beer is the white and rosé wine drinkers beer. I love being able to direct non-beer drinkers to a brew that will satisfy and please their palate. The Plum Sour was the picture-perfect brew. The fine carbonation was not unlike champagne yet the flavors were balanced

enough to even confuse the most expert beer drinker. Flavor was rich and dry with of apricot, bright lemon, and stone fruit performing a delicate showcase on the palate. This is a must try. For everyone.

Schwarzbier followed Plum Sour and I have to say I was a bit skeptical. I am not a dark beer drinker. I am objective in tasting.

However, I don’t order porters or stouts and typically stay away from darker ales.

This beer, however, changed my perspective as far as the color of a beer. Schwarzbier is a light beer drinker’s dark beer.

This is a clean brown lager with a beautiful tan, toasty head. Schwarzbier displays clean aromas and crisp yet creamy after notes that attract even the most discerning and discriminating drinkers.

Bearded Lady became one of my favorites. I tried this wonderful beer at the tasting following the tour of the brewery and the more I sipped this beer the more I fell in love with it. Bearded Lady is an American wheat ale that delivers on malt, hop, and overall flavor. A glass pours a bit hazy with a hue of antique gold. The nose is solid citrus and floral hops with a slight doughy presence from the malt.

This is a southern summertime beer that will quench your thirst while not overloading you with weight, as it remains light and drinkable. The mild lemon, orange, and other citrus flavors lead you to a pungent hop and slightly bitter finish. The Bearded Lady is a beer that can quite possibly satisfy everyone’s palate.

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TCB Magazine | tncraftbeermag.com

beers proved to me why they have received so much recognition. Kraig Torres from Hop City Craft Beer and Wine calls the Snake Handler Imperial IPA the most sought after beer in Alabama and credits Good People for the renaissance of Alabama’s craft beer movement. Good People has garnered impressive acknowledgement from some major publications for their creations. Bon Appétit, Food & Wine, Southern Living and Men’s Journal, to name a few, have given glorifying praise to several of Good People’s beers including Snake Handler IPA and Bearded Lady. These beers have caught the palates of some esteemed critics, giving Good People a formidable seat as one of the best breweries in the South.

The South is quickly emerging as a power-player in the nation’s craft beer revolution and Good People has a lot to be proud of as one of the top breweries in the South.

Consistency and quality are hallmarks of growing a customer base and attracting attention, and it seems that Good People Brewing Co. has nailed that down. Every season their core beers display an undeniable quality and dedication to character that keeps you coming for more while expecting a new subtle nuance that creates a surprise every time another can is cracked open. What keeps me intrigued with Good People Brewing Co. is their name isn’t just about their beer but it is about being a responsible driving force within the community that inspires pride with almost everyone you come in contact with in Birmingham. There is a lot to be proud of when thinking about this group from Alabama; they really are good people brewing great beer. No one can deny the connection between the name, the mission, and the beer they produce, and all while attracting a dedicated and loyal following of thirsty beer drinkers from not only Alabama but from all over the South. Get down to Good People Brewing Co. and check this one out for yourself. Go to www.tncraftbeermag. com for complete tasting notes on all the beers from Good People Brewing Co. and then go to www.goodpeoplebrewing.com for more information about the brewery.

JUCO was that last beer we tasted, a Session IPA with a clear, bright yellow coloring and a white foamy head. Grapefruit with some citrus blend hits the nose with floral hops and a slight pine essence. Your palate is prepared for a malty backbone and floral flavors that support this beer. The JUCO is one of those “we should do that again” type of creations. This is a session IPA that will

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certainly support the adventurous beer drinker looking to break out of their norm and try something new.

Tasting all of Good People Brewing Co.’s

brewery profile

summer issue

A True Farm Beer for Charity | By: Chris Chamberlain

Dr. Stephen Porter, Jeremy and Cindy Hickman, and John Arnold

I

t pretty much goes without saying that brewing beer is both an art and a science, but as the technology progresses, sometimes we forget the best way to accomplish something may not be the most modern technique. Take milling barley for the brewing process. Stephen Porter is one of the founders of Asgard Brewing Company in Columbia, Tennessee. He also

has experience as a pharmaceutical executive, so you’d think he might be obsessed with chasing the latest technology.

Instead, Porter has made a conscious effort to seek out some old-school mills to provide milled products for his brewery, and he has big plans for the future of the process. “Modern roller mills crush the grain,” Porter explains. “But stone mills actually grind it. The optimal ratio of grist to hull to flour for brewing is ⅓ of each.

That increases the exposure to flavors

and the surface area for fermentation, so that speeds up the process. In brewing, time is money. It’s like a donkey pulling water out of a well. You never stop.”

John Arnold of Franklin’s Mantra Artisan Ales concurs. “Those of us in craft beer appreciate the artisanship of traditional mills.” To that end, the two breweries have teamed up with Hickman Farms Mills House in Lynnville, Tennessee, to investigate the future of the past in the form of some unique collaborations.

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TCB Magazine | tncraftbeermag.com

H

ickman Farms is a small mill operation run by Jeremy and Cindy Hickman that grew out of Jeremy’s hobby of collecting and repairing antique milling machines.

Hickman operates a family farm where he and his brother plant more than 1000 acres. Being frugal sorts, the Hickmans also have their own machine shop and sawmill so that can repair or fabricate just about anything they need for their farming pursuits. “I don’t like to buy new on nothin’,” explains Jeremy. So, when he began to collect old wood and cast iron mills from the late 1800s to the mid-20th century, Jeremy started to combine them to cobble together an operating grist mill.

“Between me and my brother, there’s not much we can’t do,” states Jeremy. He began to set up a system to drive the various milling machines off of a single shaft with the intention of grinding grits and cornmeal. The system runs off a diesel engine instead of a water wheel and has grown into ten silos and more than a half dozen operating mills of various sizes and ages.

Jeremy explains, “We had to engineer them all and figure out how to tension them. We cut and sewed the transmission belt, and we found a roller system out of Pulaski.”

Other elements of the system include an old auger and seed cleaning system that runs off the Super Farmall tractor. The decidedly low-tech arrangement still allows

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Hickman to run his largest mill, a 30” model, at 650 rpms for some considerable throughput. (“Faster than I can sack it,” notes Hickman.) In order to mill grain for food use, the Hickmans had to receive USDA approval, a difficult undertaking.

But now that they have it, they are milling some grains and flours for retail sales.

In addition to the food safety concerns the USDA monitors, there are also many dangers associated with milling. Hickman explains, “Barley and wheat are highly explosive when they get ground down fine into a powder. It’s a high-risk business, but then again, so is farming.”

When Porter discovered what Hickman was up to down in Lynnville, he began to think about the big picture. One aspect of the operation that really appealed to him was the small railroad spur that runs right across Hickman’s property. “I saw the opportunity for Jeremy to source milled grain to distilleries and breweries all over Middle Tennessee. Grain could come in on those trains and leave in bags. We could save time and deliver fresh every day.”

Plus, there could be benefits beyond just the Hickman’s operation. “I could see this as a way to serve the whole community,” envisions Porter. “We could support farmers by encouraging them to start growing barley. We could return brewing to its basic principles: farm-to-barrel with local sourcing of grain, hops and even honey for mead. And if I could lower my barley cost a little bit, I wouldn’t mind that either.”

Mantra is on board with a similar project to encourage local integration into the agricultural side of brewing through a new separate venture under the name Steel Barrel Brewing Company near Murfreesboro. They plan to partner with MTSU and the university’s new fermentation program to grow experimental hops that are more heat-resistant and which could introduce a whole new crop to the state. With the possible of addition of a malt house to the Hickman Farms property, a Nashville brewery, for example, could develop recipes using nothing but products sourced within the Mid-state.

Porter notes, “If every brewery in the area got on board with one beer made from local products, we could really get this off the ground.” To put their money where their mouth is, Asgard and Mantra are developing a collaboration project for a beer made from grain milled by Hickman Farms Mill House. While the exact details of the product are still being sussed out, they are planning to brew a seven-barrel batch together with the collaboration beer made available in bombers and draft at both breweries’ respective taprooms.

The Hickmans have autistic children, so Asgard and Mantra have graciously decided to donate a portion of the proceeds from the project to help support autism research, and the kids may even be involved in the label design of the beer. Keep an eye out for news from both breweries for more details about the beer and when it will be available.

summer issue

beer run

The Tennessee Beer Run | Written By: Rob Shomaker | Photography By: Shane Hunter

T

he diesel engine droned on with a gentle, if not hypnotic, hum. Blue LED lights adorned the interior of the mini-bus giving a soft, inviting glow. The headlights of the passing cars were few and far between.

It had been a long, great day and Jessica Warblow had pointed the bus north from Chattanooga for a quick overnight stay before the journey continued. While Matt Malone dozed in the back, lulled to sleep by the hum of the bus, Zack Roskop sat upright, looking straight ahead. The soft blue lights reflected off his glasses while just beneath was a grin, a smile of satisfaction, of excitement and fulfillment. It’s hard to believe that just a few months before this trip was a mere dream. Now for Zack and two of his best friends from childhood, that dream was becoming a reality. Together they would cover 1,400 miles and touch

76 breweries across the fine state of Tennessee in 21 days. Dreams do come true.

It all began with a simple prompt from a dear friend during the fall of 2016; if you could do anything, what would it be?

Those that know Zack, if prompted to describe his passions, would quickly point out his passion for his friends in the craft beer community and love for his state, Tennessee. It came as no surprise that when prompted to articulate his dream, a road trip comprised of brewery stops from Memphis to Johnson City and all points in-between would be his response.

Being the owner of Knox Brew Tours in Knoxville meant that Zack already had a bus, he just needed some support. He found enthusiastic support from the Tennessee Craft Beer Magazine, Grayson Subaru, and Kroger. Through friends and colleagues, he was able to make contact with every brewery in the state as he be-

gan to assemble a roadmap and itinerary.

However, before he reached out to any of these individuals he had to answer one question for himself as it would be one he’d hear over and over again: why? While personal dreams and objectives are wonderful, this trip was about something bigger. As such, Zack responded that the trip’s mission was “to highlight the wonderful craft beer that the state of Tennessee has to offer!” The hope, the dream, was that at the end of the journey, as the story was told, others would be curious about the breweries around them and, hopefully, this would encourage people to go and check them out.

“Craft breweries are more community centers than bars,” Zack tells me as we sit in his kitchen reflecting on the trip. “Everywhere we went, the sense of community was strong. For instance, in Paris, TN, when we did the after party it felt like the whole community came out. It was incredible.”

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TCB Magazine | tncraftbeermag.com

beer run cont’d

W

hile the stories behind each stop will be shared online, Zack reflected on what he learned about our state during the trip. First, Zack noted that for most the breweries in our state, they were founded by people who were already in the community. “Every brewery’s name is thought out. These are people who care

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Zack Roskop and his dog Charlie Rye about their product and are putting everything into it,” Zack reflects. He says he saw this over and over. They want to connect, share their art, and create a space.

“These are places that are friendly, like a community center of sorts. Family is welcome and we’d often find children of all ages playing and running around. Further, each brewery is involved in at least

one charity. In so many ways these places feel almost ‘church-like’ in the best way!”

I asked Zack to tell me what he thought about the three distinct parts of our state based on his journey. He began with East Tennessee noting that it was “home” to him and perhaps he was a bit biased. However, he quickly added that it was very much like sitting in someone’s kitchen. Very homey, very laid back. If there was a brewery that you could enter barefoot, it’d be in East Tennessee.

The middle part of our state is more polished, more refined, as if you were entering someone’s office. This could be due to the tourist element that emanates from Nashville but it could also be attributed to there being significant financial support in this part of the state. As a result, there is certainly a lot of great beer and a significant amount of innovation occurring.

As for the western part of the state Zack noted that while it would seem to be a bit behind the craft beer movement, the passion people expressed was contagious.

They are exceptionally proud of where they are from, be it Memphis, Jackson, or Paris. Further, it appeared that the overall community still hadn’t quite embraced craft beer. Zack added that he found the corporate chain restaurants served only the macro beers which he didn’t find as much in the rest of the state. However, he adds, “The craft beer community is growing and those that are in it are certainly all in.” With the revitalization that is occurring in Memphis, it won’t be long before the flames of the craft beer movement are roaring.

What’s the best thing we can do to support our local breweries? Zack replies, “Go in and talk to them! What’s their story? What brought them here?

Who are they? Go and support these individuals, they are our neighbors and by buying their beer they are able to support their families and realize their dreams.”

We should take a page from The TN Beer Run and get out! There is such incredible talent in this state making some of the best beer humankind has seen to date. These are our friends and our neighbors. As Zack tells it, “Going into a brewery is like being with family you haven’t met yet.” He’s right. Our craft beer community is a family and it stretches across this fine state. Go. Get out and meet the brewers, the teams, the patrons and drink in all Tennessee has to offer. What better time than now?

For more on The TN Beer Run including details on each brewery and stops check out www.theTnBeerRun.com

summer issue

cover | bearded iris brewing Best IPAs in the Southern Region | By: Shane Gibbs | Photography By: Christen Clemins

H

ey what’s that Nashville brewery that’s making the really great IPAs and Pales, Beard something?

Oh you mean Bearded Iris, located in Germantown. Yeah, that’s the one.

Bearded Iris, located at 101 Van Bu-

ren Street in the Germantown area of Nashville has been open just over a year and in my opinion are making some of the absolute best IPAs in the region.

Their combination of old world fermentation blended with the innovation of today and their own imaginations are what give

you some really tremendous beer. That is why visitors traveling through our great city are stopping in at bottle shops to stock up on these coveted brews and why wives are popping in on errand runs to surprise their husbands with the newest creation that the Bearded Iris team has come up with.

Founders Paul Vaughn and Kavon Togrye

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TCB Magazine | tncraftbeermag.com

cover | bearded iris brewing cont’d

I

t seems like Bearded Iris is releasing a new beer every couple of weeks and people are completely buying them up the moment they hit the shelves. Those in the beer trading community are being offered some amazing treasures from other parts of the U.S. and even Canada for a 4 pack of Bearded Iris. The Homestyle, a 100% Mosaic Oated IPA, and Double Homestyle are certainly among the most popular and sought after.

A couple of my personal favorites would be the Red Handed IPA and the Noisemaker Pale Ale. Red Handed is a Double IPA with Amarillo, Simcoe, Citra, and Chinook hops that comes in at 7.5% and let me say, it is absolutely delicious. The Noisemaker is an East Coast pale ale hopped with 100% Citra hops that has an ABV of 5.0%. These refreshing beers, along with many others can be found not just in bottle shops and spots around town but you can also purchase 4 packs at the taproom.

While you’re there, have a seat at the stunning bar and have a cold one or shoot a round of billiards with friends. The taproom is also kid friendly and allows you to bring in your own food. For those of you with furry children, the patio is pet friendly. Whether you are stopping by after a run, after work, or for an evening with friends, whatever your mood, they have a got a brew just for you.

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summer issue

home brew

T

he results of the first round of the National Homebrew Competition are in and a total of 18 entries from Tennessee qualified for Homebrew Con in Minneapolis in June.

That is the most entries to qualify for the finals in one year from Tennessee that I could find in the records. Best of luck to the homebrewers who qualified and we will update on any winners in the next issue. Tennessee had two national medal winners last year.

Many of the recipes that have appeared in this column have been brewed across the country and across the globe.

I was informed by a homebrewer in Australia that he and several others brewed the BlackBerry Farm Winter Saison featured in the magazine earlier in the year.

The recipe featured this month is a club recipe from Upper Cumberland Brewers.

Homebrew in Tennessee |

Come for the homebrew, stay for the friends.

This is the slogan for what I believe is Tennessee’s newest homebrew club. The Upper Cumberland Brewers formed in August of 2016 and serves homebrewers in the region that encompasses Cookeville, Crossville, Sparta, and the areas surrounding those towns.

Cookeville has had at least two homebrewing clubs in the past, but these clubs have dissolved for various reasons.

Chris Lawrence approached me last year and asked questions about how to start a club and how to make it successful. As Founder of the Tennessee Homebrewers Guild, I have attended homebrew meetings across Tennessee and few other states and filled him on the different methods successful clubs were using.

By: Art Whitaker

I attended the club’s first meeting and was impressed by the talents of the homebrewers who showed up. These included persons who were affiliated with the breweries in Cookeville which, at the time, were just opening or under construction including Jig Head Brewing Company, Red Silo Brewing Company, VonSeitz Theoreticales, and Hix Farm Brewery. The breweries have been instrumental in advancing and growing the club in the area, including hosting meetings.

The club meets monthly and serves their homebrews at various events in the area.

For more information on the club, check out their Facebook page at facebook.com/groups/UCBrewers.

This month’s recipe is a recipe brewed by the club.

India Red Ale (based off of New Belgium’s West Coast Radical Red) 5 gallon batch • 8lbs 8 oz

2 Row Pale Malt

• 1 lb 4 oz

Rye Malt

• 12 oz CaraRed • 2 oz

Roasted Barley

• 0.6 oz Challenger @ 60 minutes • 1 oz

Perle @ 20 minutes

• 1 oz

Centennial @ 10 minutes

• 1 oz

Cascade @ 5 minutes

• 1 ea

Safeale US-05 yeast

packet • Mash temp 153 degrees 60 minute boil The club did not dry hop this recipe, but for extra aroma try a dry hop of Centennial or Cascade.

For all things homebrewing in Tennessee like

Chris Lawrence and Ross Gunn

Tennessee Homebrewers Guild on Facebook.

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TCB Magazine | tncraftbeermag.com

MTSU Fermentation Science Degree Not-So-Strange Brew |

By: Skip Anderson

Amidst a growing national trend toward bolder-flavored food and drink, MTSU launches a Fermentation Science degree

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ike a fine wine, or the bacteria base for a tasty sourdough bread, good things often require time to come into the fullness of their being. The same is true for MTSU’s forward-thinking Fermentation Science degree program, launched earlier this year.

Presented with the idea of a new Fermentation Science degree, Robert “Bud” Fischer, dean of MTSU’s College of Basic and Applied Sciences, realized that, for the most part, academia had yet to respond to game-changing trends redefining the multi-billiondollar fermentation industry across the country—specifically the brewing industry highlighted by craft beers and small-batch brewing.

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According to the Beer Institute, a Washington, D.C.-based lobbying organization representing the beer industry, the combined economic impact of brewers, distributors, retailers, supply chain partners, and related industries in the U.S. was more than a quarter-trillion dollars in 2014— $252.6 billion—generated by around 3,300 brewers, importers, and 6,700 beer distribution facilities across the country.

A Broader Scope Importantly, this new degree is not simply about brewing beer and distilling spirits. The full scope for the new degree has grown beyond just fermenting hops and barley—key ingredients in brewing beer—to any and all fermented foods and beverages. According to published reports, 53 percent of U.S. customers are seeking bolder flavors in their foods—and foods with nutritional and long-term health value—and that demand is being met by fermented foods.

“The science behind brewing beer and fermenting foods is largely the same,” said professor and new degree program director Tony Johnston. “We use microorganisms such as yeast, bacteria, and mold to create foods we like to consume—cheese, sour cream, buttermilk, yogurt, sauerkraut, summer sausage, pickles, kimchi, to name just a few. That’s fermentation.”

While the practice of fermenting foods is longstanding—credible evidence suggests fermenting dates back 8,000 years or so in China—the science behind the processes continues to evolve.

It wasn’t until the late 19th century when scientists began to understand that tiny living creatures—including yeast, bacteria, and mold—were at the heart of cheese creation, as well as beer, wine, alcoholic spirits, and thousands of other fermented foods. And even today, scientists are finding new efficiencies by adjusting the balance of the microorganisms that drive fermentation processes.

“What consumers don’t understand is there’s a whole world of science that goes into the product sitting on the shelves,” Johnston said. “These students are going to graduate and go to work in the industries to create products these consumers want to buy because it’s good, it’s safe, and at a price I’m willing to pay.”

A Tennessee Tradition And that includes alcoholic beverages, which can be problematic when teaching the science behind brewing beer to undergraduate students, most of whom will be too young to sample the products legally in Tennessee. However, Tennessee’s state legislature addressed the paradox by passing a much-publicized law in the spring of 2016 to allow juniors and seniors under the age of 21 and majoring in Fermentation Science to taste the fermented products containing alcohol they create as part of their coursework.

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Dr. Tony Johnston, Director of MTSU’s Fermentation Science Degree Program

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his was a very important issue for everybody because we don’t have really good instrumentation to tell us the flavor or aroma of a food,” Johnston said. “Humans have to taste it and smell it to know whether it meets our requirements. Even with the new law, [under-age] students still aren’t legally allowed to swallow the stuff. And, as silly as that sounds, as a professional taster you never swallow food anyway.”

Another potential boon to the program is that out-of-state students could save tens of thousands of dollars in tuition.

This degree program would be rare in the 15-state Southern Regional Education Board’s Academic Common Market. (The nearest universities offering similar coursework are Appalachian State in North Carolina, Eastern Kentucky in Kentucky, and Auburn in Alabama).

“That means a student in a neighboring state could be eligible for in-state tuition because there is no school in his or her state that offers this program,” Johnston said. “Schools from Maryland to Florida and over to Texas are members of this Southern compact—this program has the potential to draw [students] from a huge part of the country.”

Hands-On Degree Out-of-state students and in-state students alike in the program will be required to participate in internships.

“I’d especially love to hear from MTSU alumni who have a company or connection who might be interested in hosting an interning student from our fermentation program,” Johnston said.

One alum with big plans for MTSU’s new program is Mark Jones (’90), founder of Steel Barrel Brewing Co., a new 82-acre agribusiness enterprise slated to open on John Bragg Highway in Murfreesboro in 2017. (Think local vineyard, only serviced by a brewery instead of a winery and raising hops instead of grapes.)

Jones’ business will be the permanent location of MTSU’s new fermentation and sensory labs, a sort of “psychological space” highlighted by blind testing, tasting, and smelling activities. The modern, cutting-edge facility promises to greatly expand the real-world opportunities for Fermentation Science students to work and learn in a real-world setting.

“It’s almost meant to be, the way things are laying out,” said Jones. “Part of the new degree requires internships, and we can give students hands-on, real-world opportunities, as well as prepare what will

become a qualified labor force for us.”

Indeed, the Steel Barrel partnership serves as just one example of the many ways the new Fermentation Science program will closely align with Tennessee’s workforce development agenda. Graduates of the program will have the opportunity go to work in a variety of positions for major manufacturers operating in middle Tennessee, including General Mills (home of Yoplait, the largest manufacturer of yogurt in the nation), Kroger (Dairy Division), Brown-Forman (Jack Daniel’s), and Diageo (George Dickel), as well as an ever-increasing number of locally owned and operated fermented food producers.

Statewide, the latter includes at least 28 other distilleries, 52 breweries, 60 wineries, and 10 cheese-making operations.

As home to such a large and diverse community of food processors, many of which have experienced the most growth over the past decade in their fermented foods divisions, the local and regional area will no doubt benefit economically from MTSU’s new role in producing graduates with specialized chemistry, biology, business, marketing, and entrepreneurial training ready to sustain and advance the industry. It won’t hurt the middle Tennessee area’s burgeoning farm-to-table food and drink scene, either.

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TCB Magazine | tncraftbeermag.com

feature | unity vibration A Lively Spin on Kombucha Beer |

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magine a bubbly beer that balances sweet fragrant fruit and spices with refreshing tartness; a bright-tasting beer that blurs the lines between kombucha tea, sour beers, and Belgian lambics; a beer with a robust ABV of 7 or 8 that’s also gluten-free and packed with healthy probiotics and antioxidants. Aaah, now I have your attention.

Kombucha beer has come of age, thanks to Unity Vibration, makers of the first all kombucha-based beer to be released nationwide. Founded by the husband and

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wife team of Tarek and Rachel Kanaan, Unity Vibration’s kombucha beers are fermented with kombucha SCOBY (Symbiotic Culture Of Bacteria and Yeast) and aged in oak casks with fresh, 95%-organic fruits, berries, herbs, and spices. When possible, says Tarek, ingredients are locally sourced, to help their community in Ypsilanti, Michigan, 36 miles west of Detroit.

You don’t have to be a chemist to appreciate the science of SCOBY – the bacteria and yeast culture that gives kombucha its vibrant, “dancing on the tongue” quality. But you should know kombucha beers are living beers. “We were hooked

By: Gini David

on the flavor, but also on harvesting the juice of SCOBY, this organism which is a curious, magical thing,” explains Rachel with a near poetic reverence. “SCOBY is a culture, a physical manifestation, something you can see – it’s really there.”

For Rachel, it’s impossible to separate the organic and creative process of kombucha brewing from their marriage and family life which is so important to them. “We can’t help but create when we’re together,” she says. “We met later in life and were both divorced with children (now three teens and one child together). We’re both artists and had bands together, so it made sense that we’d create work we could do together.”

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hile it wasn’t your usual courtship, they began making kombuchas together shortly after they met. Tarek, who had several degrees and had been working in the automotive industry, was making wines with edibles, including dandelion wine.

Rachel, a massage therapist, had the SCOBY culture and figured out the recipe for kombucha tea and beer. Rachel was planning to move to California to be closer to family. In 2009, the Kanaans moved their kids, belongings, a small bottler, and brew vessels – “five 5-gallon jars,” says Rachel – to Carpententeria, near Santa Barbara, and began brewing kombucha beer out of their house. Word spread (yummy, glutenfree beer!) and people began buying the fun, bubbly beer. After two years in California, a combination of factors took the Kanaans to Michigan where they set up a brewery, first in their house and later in a 6,000-square-foot factory in Ypsilanti.

Today, Unity Vibration’s brewery offers a tasting room featuring four kombucha beers and four kombucha teas, plus seasonal and limited run varieties. Nineteen distributors (including TCD for Tennessee) get their product to Whole Foods, Sprouts, and other natural food stores while the couple juggle family life, brewing, and marketing.

Tarek and Rachel both brew and educate people about kombuchas, especially its healthy attributes. As a breast cancer survivor 13 years ago, Rachel gravitated to raw foods and became aware of how acidic SCOBY can create a more pH balanced digestive system. “It’s fun, a labor of love,” she says. “But it’s also fun to see how people love it and tell us how our kombuchas are helping their psoriasis or immune system.” Adds Tarek, “Some of the health benefits from kombucha are increased metabolism, digestive support, antioxidants and it makes you feel good. It gives you energy, natural energy.”

Rachel describes the small batch process of kombucha brewing. “It’s so simple. You

have your SCOBY culture and starter in a vessel with a sweet tea,” she says. “You must keep the temperature high, 70 to 75 degrees. Kombucha needs oxygen. The brew vessels are covered with a cotton tea towel, and strapped down to keep particulates out. In 12 to 30 days, depending on the temperature and your taste preference, you have a beautiful kombucha. It’s a living thing, so you have to get acquainted with it to know when it’s ready. Some people like kombucha sweet, some like it dry.”

Unity Vibration actually started as kombucha tea brewers, but had to become micro-brewers in order to make kombucha tea authentically. “Our kombucha beer is an evolution of our tea. It’s authentic and alcoholic,” says Rachel. “A lot of kombucha brewers decided not to be alcoholic.

We wanted to be a microbrewery.” Even their teas are considered beers because they have a trace (about .5%) of alcohol and carry a “must be 21 to purchase” label.

The everyday line of UV’s “Triple Goddess” beers are a marriage of their 30-day brewed kombucha, fermented with organic dried hops, and flavored with either fresh organic raspberries, peaches, raw ginger root, and for their K.P.A. (Kombucha Pale Ale) three types of hops, juniper, and grapefruit rind. All of UV’s kombucha ales are aged and open-air-fermented in oak barrels and bottle conditioned for deep, complex flavors. The couple also add something you can’t see or taste. “We try to infuse our kombuchas with as much positivity as possible,” says Rachel. “Positive intentions and words matter. We give the tanks mantras like ‘love, health & possibility’ and play Tibetan bowls over them, infusing them with positivity.” Adds Tarek, “The possibilities are endless. You can create what you want in your life.”

Unity Vibration’s signature brew, Bourbon Peach, was named one of the Top 25 Beers of 2013, and is a whimsical play on American wild ales with just enough peachy sweetness and cleansing sparkle.

Raspberry features an equally bright, fruitforward taste, perfect for pairing with cheeses, chocolate and dessert. Their new-

est brew, Elderwand, is a satisfyingly complex blend of blackberries, blueberries, buckwheat, hops, and the mythical elderberry. “Elder is the lady’s tree, burn it not or cursed you’ll be,” reads Elderwand’s label.

Their non-fruit brews include K.P.A., with a more traditional hoppy taste, and their refreshing Ginger which is a natural with salads and spicy, Thai and Indian foods. No surprise, UV is always experimenting with fresh ingredients and tastes, and also produces seasonal and limitedrun kombucha beers like their summertime Cherry Tisane, made with sweet Michigan cherries, and for fall, Silver Branch, a hard cider kombucha hybrid.

This past February, Nashville’s popular Hop Stop hosted a UV kombucha tasting with Rachel on hand to meet UV fans and make some kombucha converts. In addition to draft samples of UV’s Raspberry and Bourbon Peach, Hop Stop’s creative chef Carolyn served Pickled Grape Shots – mini popsicles made with UV’s Raspberry and pickled red grapes. Sounds strange, but the icy palate-refreshers were a pub hit. Carolyn was surprised but delighted that the Raspberry kombucha ale froze so well, saying, “It opens up the possibilities for other frozen treats.” (Alas, the Ginger kombucha soured when frozen.)

Hop Stop patrons were open to tasting UV’s kombuchas for both flavor and health. “I only drink sour beers and dark stouts,” said Brandi of Nashville. “So I like the funky taste of kombuchas, especially UV’s Raspberry and Elderwand beers.” Another Nashvillian, Sarah, was drawn to kombucha beer’s healthy side.

“I’m gluten-intolerant and can’t drink beer, so I was happy to discover Unity. I like the hop level of their K.P.A.” Bright, hoppy, funky, fruity, gluten-free, probiotic, vegan and even a bit magical and mythical, Unity Vibration is building a following and perhaps a movement toward healthier beer. Something that suits Rachel and Tarek just fine. For people who crave tasty beers that are actually good for you, UV’s lineup of kombucha beers have the right vibe – especially in Music City.

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TCB Magazine | tncraftbeermag.com

social drink

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little more than a decade ago, brothers Charlie and Andy Nelson accompanied their father on a trip from Nashville to Greenbrier to visit a butcher. When they arrived, they discovered they were right across the street from where their ancestors had once operated a distillery that used to be one of the biggest spirits operations in the South. Unfortunately, Prohibition came to Tennessee in 1909, a decade before the rest of the country, and Nelson’s Green Brier shut the doors never to reopen.

The more the Nelson boys learned about their family legacy, the more excited they became about the prospect of restarting the business. They decided this must be their destiny. Remember that this was at the very beginning of the latest bourbon boom, and investment assistance in new distillery products was tough to come by.

Undeterred, the Nelson’s came up with a strategy to purchase various lots of aged whiskey and then blend it together to their own specifications before bottling.

And informal tasting panel of Charlie, Andy, their father and the occasional fortunate friend gathered around the family table to experiment with different recipes and blending ratios before they settled on the final product they would eventually release under the Belle Meade Bourbon label. The Nelsons are voracious students of history and discovered Belle Meade had

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Nelson’s Green Brier Releases a Little Bit of History |

been one of many brands that had been produced by the original Nelson’s Green Brier Distillery. The original version was actually a product the distillery manufactured for another company to sell, but, now, it is part of the Nelson’s Green Brier portfolio.

Sold in various iterations including single barrels, barrel strength, and cask finishes that feature an extra step of aging in sherry, cognac or madeira barrels, Belle Meade Bourbon has developed into a powerhouse brand and earned the Nelsons vaunted reputations as blenders, finishers and marketers of whiskey. But they still knew their true legacy was Tennessee whiskey, not bourbon.

They invested in a new, modern facility at 1414 Clinton Street in Nashville’s Marathon Village neighborhood. A gleaming copper still from Vendome in Louisville now produces Nelson’s own distillate for the first time since Prohibition, and much of the facility is filled with barrels lying in repose while the wheat-forward mashbill inside ages and mellows. In an effort to accelerate the aging of their first products, Andy and Charlie Nelson chose to start with smaller 30-gallon barrels instead of the traditional 53-gallon casks that are the norm in the industry. As they ramped up production, they moved to using the larger barrels.

Their first production runs which were funneled into 108 smaller barrels are finally ready to taste. The Nelsons combed through the original distillery’s archives to discover authentic recipes and mimicked the higher wheat content their great-greatgreat grandfather Charles Nelson preferred. The finished product promises to be softer and less spicy than many other whiskeys and bourbons thanks to the substitution of wheat instead of rye as a primary flavoring grain.

That promise will soon be fulfilled as Nelson’s Green Brier Distillery prepares to release their first aged Tennessee whiskey product they have distilled

By: Chris Chamberlain

themselves in their still, which they have affectionately named “Miss Louisa,” after their triple great grandmother who ran the distillery after the original Charles passed away in 1891. Those original 108 barrels will be bottled and sold under the label “Nelson’s First 108” Tennessee whiskey.

This will be a limited release,obviously, and each small barrel will have a different character thanks to the wonderful ambiguities of the process of aging whiskey in oak. Until the larger barrels come into their own over the next couple of years, these bottles will be the best representation of the talent of the distillers at Nelson’s Green Brier. They will only be available for sale in the tasting room at the distillery, so collectors will be able to see where the product was made, tour the facility, and take a glimpse at the memorabilia and the history of the original operation.

Not only is 108 the number of original small barrels the Nelsons filled, but it’s also the number of years since Nelson’s Green Brier produced a Tennessee whiskey before Prohibition shut them down.

As part of their finally declaring their independence from the tyranny of Prohibition, the Nelsons have chosen July 4 as the date for their first release. Bottles will go quickly, so if you can’t get there early on Independence Day, you might want to check back later for future bottling runs.

summer issue

Beer & Wine Systems Custom Beer Line Cleaning 1-844-DRAFT DR (372-3837)

1609 Murfreesboro Pike, Nashville, TN 37217

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TCB Magazine | tncraftbeermag.com

industry news | water quality Difference between Good Beer & Great Beer

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here is usually a common conversation among brewers regarding their biggest challenges to producing great beer. Regionally, craft breweries are popping up in arguably some of the most unsuspecting places.

With all of these breweries, the one common challenge they face is with the quality of the common ingredient in beer. That ingredient is the water, and water quality even with the slightest imperfection, contributes to consequential outcomes when the brewing process is complete.

Water quality is one of those topics; no matter to whom you speak you will hear multiple perspectives. The brewmaster and his team have the ability to adjust water and make it exactly what they want it to be to create whatever beer recipe they intend. Water Adjustment - what exactly are we talking about here? Well, quite simply it is using chemistry to adjust the levels of minerality, alkalinity and pH in the water used to brew the beer. Water that has too much chloride or sulfate can cause flavors that aren’t very appealing to the palate, depending on the style of beer being brewed. pH levels have an overall effect on how the flavors of the beer are introduced and expressed on an individual’s palate. Remember, everyone interprets flavors differently; so, brewmasters are faced with a daunting task when they try to appeal to the palates of the masses. Overall, the quality of the water should be odor-free, chlorine-free, and free of stagnant surface water contaminants.

The quality of the mash and the wort is determined by the hardness of the water and moderately low alkalinity is typically preferred depending on the style of beer being made. Overall, the water quality requirements are dependent upon the beer recipe.

Water is sourced from two distinct places, surface water that includes lakes, rivers, and streams, and groundwater that is sourced from underground sources like aquifers, springs, etc. A great beer is not necessarily determined by the source of the water but by the adjustment to the water made by the brewing team. If the adjustment made to the water, no matter what the source, is done effectively it can make the difference between a good beer and a great beer. A great recipe will not correct the ills of poor quality ingredients, and even if the ingredients are top quality an ineffective process of water adjustment will render everything else useless. Remember, it doesn’t matter where the water is sourced, what matters is the quality of the water

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adjustment coupled with all the ingredients used to create the beer. A great beer can be made from locally-sourced, urban water whereas a poor beer can be sourced from the cleanest of mountain springs.

The Cumberland River Basin is the primary water source for the Middle Tennessee region. The Cumberland River Basin is composed of 14 watersheds, occupying 17,914 square-miles in Tennessee and Kentucky, of the 14 watersheds, The Middle Cumberland Watershed is the smallest covering just 647 square miles and, yet, is the most vulnerable as it is completely engulfed by the Metropolitan Nashville area. It is the only watershed along the Cumberland River Basin to be susceptible to the impacts of a major city and the negative effects of pollution, development, and commercial/industrial ramifications. In spite of this, breweries are popping up like flowers in a spring garden. Not unlike the growth of this city we are seeing break neck growth in the craft-brewing scene.

The commonality with all these breweries in Davidson County and Nashville is that all of their water is sourced from the Cumberland River. So, with all of the challenges faced by the watershed in this bustling metropolis, what exactly are the breweries doing to negate the challenges, increase the overall quality of the water, and create great beer? All of this is dependent on effective water adjustment.

So here we are, trying to figure all of this out. Well, there are many avenues brewers can choose to adjust the water quality to their specifications. First, looking at ions in the water, calcium (Ca+2), magnesium (Mg+2), and sodium (Na+1) are all principal cations, or positive ions.

Bicarbonate (HCO3-1), sulfate (SO4-2), and chloride (Cl-1) are all principle anions or negatives. All of these dissolved minerals have their own effect on water.

Collectively, depending on their individual amounts, their individual impact on water can render both exceptional or sub-par water quality. Simple steps, however, like aeration; pre-boiling, diluting, or reverse osmosis can mitigate all of these trials for a brewing team. Overall, technological advances in brewing equipment have made it easier, yet in some cases more expensive, to accomplish the effective water adjustment

By: Shawn Klumpjan

steps for the perfect water recipe of a beer.

The water used in beer is by far one of the most integral elements to the beer itself, but it is not the only critical element. All the ingredients used in a beer recipe require equal consideration, and the overall investment determines the ending quality of the beer.

Many breweries have enjoyed an overwhelming appreciation from their patrons

Reverse Osmosis Machine through growth and the ability to invest in brewing equipment, filtration systems, reverse osmosis systems, and overall facilities that allow the freedom for producers to focus on the finest of details when brewing.

Fat Bottom Brewing Co. recently moved on from their original East Nashville location to their new state-of-the-art facility in the West Nashville neighborhood of The Nations and is experiencing this very reality. The new facility comes stocked with new equipment, top-of-theline filtration systems, reverse osmosis systems, and computer-programed brewing machines that ensure top quality and consistency within the beer produced.

Make no mistake about it even with the importance of a top-notch recipe for the beer, and all of the shiny new equipment, it is the water that makes all the difference.

summer issue

legal corner Insuring your Craft Brewery |

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nsurance categories a Brewery likely needs:

Property Insurance – For the building and the brewing equipment.

Business Personal Property – For the POS system, desks, chairs, phones system, inventory, raw goods, kegs, bottles, cans, etc.

General Liability – For third-party claims against your brewery such as “slips, trips, and falls” or other “allegations of negligence,” something you do to someone else or someone else’s stuff.

Business Income – In case a claim arises that prevents you from occupying the building or brewing, this will create income for you to cover your ongoing costs while repairs are being made.

Workers Compensation – If an employee becomes injured or ill while working on the job.

Liquor Liability – For claims concerning “over-served patrons.” Also covers your defense costs, which could come in handy in the event of a lawsuit.

Umbrella Policy – It forms, like the name, an additional umbrella of coverage over all your other policies.

Keep in mind that the cost of premiums can vary widely based on many factors including: • Location • Property value • Amount and value of equipment • Square footage of the building • Projected revenue of beer, food, or both.

• Percent of beer sold onsite • Amount and type of live music Liability Insurance: Liability insurance is required the day you sign a lease for a brewery or whenever you begin selling your product (if you contract out your brewing). There are various types of liability insurance included in your policy: premise liability, off-premise liability, products liability (insuring the safety of the consumer when they consume your product which could be as simple as a chipped bottle or mold inside a bottle from not being sealed properly), advertising liability, and liquor liability, among others.

Property Insurance: Property insurance covers everything you own to brew beer, from your tanks, kegs, bottles and yeast to your mash tuns and office desks. Your property policy protects the investment in your plant. If you lease your space, the

property policy even protects the tenant improvement customizations you made, such as trenching drains or applying non-skid coating to the concrete. If a claim occurs, the property policy also protects your business income if your brewing operations have to be suspended for any duration.

Another essential aspect of the property policy is equipment breakdown coverage, including utility services. You can’t produce income with a disruption in your processing line or without power, water, or sewer service. If one or more pieces of equipment is damaged or fails, your equipment breakdown policy covers the cost to repair or replace the unit or units, including lost income during downtime.

The same applies in case your power, water, or gas is disrupted; your business income is protected for the time the brewery is shut down or production is lowered.

Property-in-Transit: Often called inland marine insurance, when you or someone else transports your property (finished product or equipment), you

are covered up to a chosen limit. If you lease kegs, the company will require this coverage for their property, as well.

SPECIALIZED INSURANCE COVERAGES DESIGNED FOR CRAFT BREWERS: • Brands and Labels • Changes in or Extremes of Temperature or Humidity • Collapse of Brewed Beverage Tanks • Contamination • Craft Brewed Beverage Leakage – Other than Collapse • Craft Brew Market Value

By: Tim Kearns

• Product Withdrawal Possible Claims you may or may not have coverage for without the right agent.

• The first batch of your new seasonal brew is tainted. The release date, promotion, and first batch all have to be abandoned. Are you covered for Spoilage and Contamination? You are with us.

• After a tour, a customer leaving your facility is involved in a serious accident. You have mandatory limited liquor liability coverage, but is it enough? Do you need an Umbrella?

• One of the pipes sending water to the mash tun breaks, causing not only a mess, but lost time in the brewing process. Most insurance companies will only pay for the damage caused by the burst pipe; ours will pay for the pipe too!

• You’re giving a tour of your facility and a patron slips and falls. Do you have enough coverage?

• A forklift accidently punctures a tank and spills the contents. You have the cleanup, tank replacement

Charles Brown and Tim Kearns and lost revenue for the contents. You need to be compensated for all of this!

International Insurance Brokerage is an Independent Agency in Franklin, Tennessee, whose principles not only enjoy craft beer and wine, but specialize in insuring craft breweries and wineries. If you want us to review your current policy, or want a quote please call us today!

Tim Kearns & Charles Brown International Insurance Brokerage, LLC Franklin, TN 615-778-7667

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TCB Magazine | tncraftbeermag.com

last call

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he great people from Grayton Beer Company invited me down to see their facility in the Florida panhandle to the beautiful beach community from which the company takes its name.

But that’s a long damn drive for a beer guy.

Solution? Road Trip! So, I’m gonna preface the Last Call piece with a brief Road Trip to Birmingham, halfway to Grayton.

Birmingham is a real pain in the ass to drive through, so stop, spend the night, and tour some breweries. With four great ones within a quick, easy Uber/ Lyft away, it makes for a great night.

I know many of the team at Good People, and as Birmingham’s first, that made for an easy starting point. Always ready to support local groups, they had a fundraiser going on for a local conservation group and the crowd was pretty big. After donating a fin and sliding up to the bar, I first had one of my favorite IPAs, the Good People IPA. Then I ramped up to one of my favorite double IPAs, the Snake Handler, 10% ABV, 100 IBU, and from the source. Wow. Then on to Avondale, definitely the place with the most character, as they are houseed in a building that had previously been a pharmacy, a saloon, and even a brothel. The original building remains intact. Exposed brick walls highlight the interior of this quaint, quite popular taproom. The Battleground IPA and Miss Fancy’s Big Belgian Golden were beer highlights. The bigger surprise highlight, though, was finding a separate Barrel House in back. With about 14 sour and funky beers on tap, this great find extended the evening unexpectedly.

Bring on Cahaba and their big, airy, open taproom. The massive double skylight brings in a great amount of natural light and ambiance to complement their

great beer. The indigenous name of the Cahaba river is Uka Uba, which is the name of

Road Trip to Last Call | By: Don Else

their excellent IPA. Other beers are named after trees that line the river such as the Liquidambar, and the amazing double IPA Fraximus Maximus.

And finally, Trimtab. According to Jamey Price, my host from Grayton Beer, “Those guys can party.” And party we did. This is a casual, laid back place that is half art gallery, half taproom.

With plenty of beer options, enjoy the first beer they ever made there on 1/1/14, the Pillar to Post Rye Brown. With seven grains, flaked rye, and rye malt, it takes a 15 hour brew day. Worth it.

On to the panhandle. I was booked into the Funky Bird room of Bert’s Barn at the Hibiscus Coffee and Guesthouse Inn. Yeah, quaintessential. “Where’s the key?” “Oh, the door’s open. Key is on the bed.” Fortunately, the great, included breakfast wasn’t veggie as advertised. C’mon. No bacon?

Only a few blocks from the beach, the first day was all about the ocean, the sunset, and the solid local tavern scene. The mustgo-to hot spot is Red Bar on Hotz Ave. Monday morning, after a huge breakfast of eggs, bacon, and sausage, oh, and fresh fruit, it’s off to Grayton Beer company.

The voluminous, two-story reception area was an unexpected welcome. It is surrounded by spacious offices where I found owner/founder Jamey Price at his desk.

After becoming reacquainted and a quick tour of the offices and lab (run by a PhD microbiologist with a Masters in food science), it was off to the brew floor. The first thing you see is a big, open space with a sizable stage to the left. They host some pretty big name concerts, like Jason Isbell, in the brewery. The next thing, straight ahead, is the taproom. Wide open, no fences, gates or access limiters, this big, open space is framed by a large L

shaped bar fronting a couple dozen taps pouring great Grayton beer and the occasional guest tap, usually a Florida brewery such as Funky Buddha.

After a tour of the brewery, a look at the operations, and meeting all the staff, we settled in at the bar to start some pints and just talk beer for a few hours. Jamey is a very genuine and forthcoming guy who is not reticent to “tell it like it is.” For instance, the brewery was having oxidation problems in their bottles so they added a pre-evac system. This fixed the problem but also put them four weeks behind. When I was there they were on a continual 24hour brewing/bottling cycle to catch up.

The most interesting, and frankly funniest, thing I learned is that on 1/1/14, their first day of brewing, the brewery had a combined zero years of experience in commercial brewing. A year later, they had a combined 40 years of experience, and currently have over 100 years of commercial brewing experience in house. One coup was getting the head brewer from Southern Tier in upstate New York to come south as the new head brewer at Grayton.

It was also interesting to find that Jamey grew up with Linus Hall of Yazoo Brewing, and that he lived in Nashville before moving to Florida. There is in fact a collaboration planned between Grayton and Yazoo. Should be one to enjoy, to be sure!

Grayton’s flagship beer is the 30A Blonde, a pleasant, easy drinker named, of course, for the iconic 30A highway that traverses the panhandle. Many Tennesseans will likely recognize the label as a window sticker on the vehicles of so many panhandle travelers. Ultimately, though, Jamey expects people to enjoy these gateway beers and discover the legit Redneck Rye-viera double IPA, and the other, bigger beers from their broad repertoire. Grayton Beer Company is a team. They work as a team, they play as a team, and they’re committed to the dream.“Livin’ the dream” (which is standard beer industry lingo) in the slow lane of the 30A, with their flagship beer in hand.

Per Grayton Beer, “Slow down, you’re here.”

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Hello Trolley 615-522-8007 hellotrolley.com

PLACE STAMP HERE

Misty, We just had the most fun on our WIlliamson County Makers and Masters Trolley Tour!

Tomorrow we’re going to downtown Nashville for a Brewery and Distillery Tour.

Who knew Nashville had so many great sights? I guess Hello Trolley did!

Wish you were here! Bachelorette weekend isn’t the same without you.

Love, Your Gal Pals

Misty Buss 123 Main Street Anytown USA 12345