Wednesday, April 16, 2014

Bear Flavored: Now With 100% More BYO Contributions and Homebrew Shop Management



Well, friends, it's been an interesting and fun and exhausting year so far — largely due to the effort required for my Fermented Man diet, which of course hasn't been easy, but also due to a few other things I have waited until now to announce. April is proving to be the craziest month in an already ludicrous year, and even still I have a few more announcements in my back pocket that I'll be dropping soon.

But today, I'm revealing two fun things that are happening nownow: I'm a newly-minted contributor to Brew Your Own Magazine, and also the manager of a new homebrew shop in my little town of Beacon.

My BYO article is on brewing a Brett IPA, because of course it is, and I'm quite happy with how it turned out. It's in the May / June issue and should be hitting mailboxes / shelves very soon. Though I haven't actually gotten a physical copy to read through yet, I know Mr. Mike Tonsmeire has an article in there as well, so it's obviously not an issue you want to miss. My article features some tips and info from Chris White of White Labs, Matt Walsh, head brewer at Modern Times, and Jeff "Chief" O'Neill, brewmaster at Peekskill Brewery. In addition to my own ramblings and suggestions, there's a recipe for a Brett Trois IPA of my invention (an updated version of Cairn, for astute readers of the blog), and a clone recipe for a Modern Times brew. Go check it out and let me know what you think!

And secondly, the reason I have more time to tackle additional writing these days: I'm now the manager of Beacon Homebrew, in Beacon, NY. It's been my goal and dream for a while to somehow making a living doing beer-things and talking about beer all day, and not only does running a homebrew shop happen to accomplish those things, it opens up a lot of freetime in my life to ferment, work on that whole book thing, meet other beer folk, and take on some freelance  writing.

Running a homebrew shop, tiny as it is for now, is only going to benefit the experiments and writing I can do for Bear Flavored (and whatever other writing opportunities I find.) I have more excuses and more time to brew now, more mental space to stay focused on what I'm doing, and my goal for this year is to relentlessly and obsessively perfect every style I have an interest in brewing regularly. And no, I will not be using the blog to shamelessly promote the shop, as it is, again, ridiculously tiny and locally-focused, and very few people that read Bear Flavored actually live close enough for it to matter. In the future I'll be sharing more of what I learn from the shop and leading classes, and any interesting experiences I may have. And of course, brewing lots of beer.

Thanks for reading, thanks for supporting Bear Flavored, and stay tuned for a few more announcements in the near future. It's gonna be a fun (if thoroughly exhausting) year. Check out the May / June issue of Brew Your Own Magazine, and if you enjoy the article, stop back here to discuss it, and give BYO a shout to let them know how you feel about that Bear Flavored fellow.


14 comments:

  1. I've just recently started following, and have to say, I am very excited for you!

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  2. Great news Derek, and congrats on moving closer into the industry. Seems like your calling. Keep us updated on the store!

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  3. Yes,I recently started following your blog as well, but this is awesome news! I'd love to work at a homebrew shop... but there's none in town--maybe I'll have to do something about that! Anyways, congrats!

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  4. This is awesome. I may have to try your Brett IPA recipe.

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  5. Awesome news all around. Congrats!

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  6. Congrats on the shop and article!

    Although the classical homebrewer's dream is to own a brewery, I personally would much rather run a homebrew shop. I would love to see an article about how you started the store.

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    1. I think both have their appeal for sure, and the fact that I'm doing this definitely doesn't mean I still wouldn't want to be a brewmaster at some point in the future : )

      I've been brainstorming different articles for how I can write about the shop with the goal of being informative, rather than just crass self promotion. I'll definitely do something soon, I'm glad to hear people are interested!

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  7. Thanks for the support and kind words everyone! I really appreciate it.

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  8. Derek I saw your article In byo and knew it was you right away. Congrats and keep up the good work. I have started adopting your whirlpool processes with some very good results!

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  9. Hey Derek,
    Started reading the article and was surprised by one of the beers you mentioned as 100% brett fermented: Devil's Backbone 8 point. I've tried it a few times and was surprised by this: Just wondering where you heard this?

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    1. I actually didn't have any hand in the "Commercial Examples" column. The other sidebar was written by me, but for the commercial examples, I don't really know how they choose them. I'm honestly not even familiar with that particular beer, but they do note at the bottom of the column that "Not all examples are 100% Brett," so I think they were just including some "IPAs with Brett" in there too to fill it out.

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  10. Glad to see life going in the direction you want. I don't subscribe to BYO, but I'll have to find a friend with a copy. Keep up the great work.

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