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.