Mellody Brewing

Boom, boom, boom

Let me hear you say, "way-o, WAY-O!"

Looks like my formulation for fresh yeast bottle conditioning is working. I did have one casulty. All the other bottles seem good, my guess Is the bottle just had some structural issues. I put one bottle in the fridge to check the status, I'll let you know how we are doing soon.

Inspiration

I've been reading about Epic Ales and their small, artisnal brewery.  Their brewer, Cody Morris, recently wrote an article for Beer Advocate Magazine, which if you have the most recent copy I'm quoted in regarding the recent trend of Nitro beers.  His article was inspiring, and exactly the sentiment I'm going after in my business plan.  Keep up the good work Epic. If you are in Seattle, which I think at least one fair reader is, check them out.

Should I have been a Monk?

I'm sure that got some of my old friends intrigued when you saw that title, huh?

I'm sipping on coffee this morning and making some plans.  I recently purchased four books from Amazon.com - Brew it Like a Monk, Designing Great Beers, Farmhouse Ales, and Wild Brews.  I want to up my knowledge on the Belgian beer styles, especially some of the lighter session beers the monk's brew but usually don't sell to the public, known as Patersbier.  I have this thing about wanting to brew a similar style and call it's Who's Your Daddy? Translated it means "father's beer", get it?

Over my home brewing past I have hardly ever made the same beer twice, except my classic Smellody Pale Ale.  I have always been experimenting and trying new flavors.  I wrote about this idea a year or so ago, but as we all know - work and life got in the way.  I am revisiting the plan of perfecting 2-3 recipes.  To do this I'm going to need a tasting panel, or I'm going to lose my liver.   I'm not sure how I'm going to structure this yet, but once again if you are interested let me know.  You can post a response to this post in the comments section, just be sure to include your email in the fields - NOT THE ACTUAL COMMENT.  Help keep the spy bots away.  Also, feel free to email me as well.

Location, location, location

DISCLAIMER: Before anyone here thinks this is at the moment more then just dreaming, stop right now.  What I'm about to write about is some thoughts I had on a location and property, THAT IS IT.  I'm not buying it, renting it, or pursuing it at all at the moment, as I have no funds to do so.  If you are wanting to buy and investment property, and let me rent this space from you, maybe this post could be different - until then, read on knowing this is more thoughts on what could be.

As I was walking Barley last weekend in the East Passyunk area of the city, I came across this space.  Was I specifically looking for possible brewery space, sure - there's nothing healthier then walking around dreaming of things you might never obtain.  I think this area of the city is really up and coming with new stores, bars and restaurants - I think a great addition to the area could be a small neighborhood brewery.  This space is one block off East Passyunk.   It's for sale, at about $260,000, and it's about 2,800 square feet.  As I envisioned Mellody Brewing in this space, my mind's eye saw the outside freshly painted, with a new metal garage door.  Our logo in twisted metal hanging simply above the door.

While not too big, I think it'd be the perfect size to start in, have tastings, hold music events and grow into.  It's right off East Passyunk, and would get lots of foot traffic as well.  It's close to a residential area, and I'm sure there would be zoning issues with this city out the you know what, but man - as I stood there on that corner, this place seemed ripe.  Screaming for it to be rehabbed and made into my little idea of a brewery.

Am I certifiable?

We're about to find out.  I'm going to take the Certified Beer Server Exam for fun. I think I have all the knowledge but I guess we'll see.  This isn't anything for professional gain, yet. 

According the the web site, "the word Cicerone (pronounced sis-uh-rohn) has been chosen to designate those with proven expertise in selecting, acquiring and serving today’s wide range of beers. Only those who have passed the requisite test of knowledge and tasting skill can call themselves a Cicerone...In the wine world, the word "sommelier" designates those with proven expertise in selecting, acquiring and serving fine wine. Lately some beer servers have adopted the title "beer sommelier" to tie into the credibility of the wine world.  But anyone can call themselves a beer sommelier regardless of knowledge or experience."

In the event that I need something to fall back on in an emegency, maybe a beer bar will hire me.  Who knows...at least though I can say to someone that I'm a certified beer server, how many of you can say that?

If you are interested in learning more about the Cicerone program, check it out here. 

Nano Nano

In the words of Mork from Ork, I've begun more research on the idea of a nano (nano) brewery. 

Some Pros/ Cons are available here:

Pro Brewer

Home Brew Talk - 1

Home Brew Talk  - 2

Two beers brewery (example)

Joe Sixpack Article

Breaker Brewing Company

Yes, more research - more thought, more dreaming.  This though, might be fun, attainable and let me keep my day job.  There are plenty out there who will say anyone to do this is nuts, but I'm not going to make an arguement for or against it right now.  I'm just going to keep the dream alive, and start to see if this is something I could swing on the side. 

 

Brew Day Update: Stuck in a fermenter with you

Yes, my first batch in almost a year and I make a rookie mistake...I didn't prep my yeast.  I didn't make a starter and with such a high gravity beer that was a big mistake.  We had active fermentation for about three days, then it just died.  I'm pretty sure it had to do with the cold temps in the apartment tied with a bad start to the fermentation.  So, I consulted with my local home brew shop owner and a few boards and decided first course of corrective action was the electric blanket to warm the beer back to ideal fermentation temp - 65-75 degrees.  That brought some small bubble action, but not enough.  Before we repitch more yeast, tonight I added Yeast Energizer.  Yup, a magical mixture of yeast nutrients that should jump start the process...think of it as a shot of speed or something I guess.  We'll see what happens.  We now have yeast energizer and the electric blanket at work - let's hope we get more bubbly action soon.

I wish I was a little more delicate

Keeping with the ACL theme, here's a little diddy from Sarah Jaffe.  Awesome song, I can't wait to see her live at ACL.

Tomorrow night I hope to support the local music scene in a venue that I love a brewery. Yards Brewery to be exact. What they are doing is EXACTLY what I'd want Mellody Brewing to do someday.  Read about it here.  I may be going alone - but if you want to join me - let me know.

Edited: I am posting this earlier then Friday since I forgot to hit the save for future option.  Enjoy.

There's always money in the banana stand (wink)

Let's talk funding, yet again.  I'm coming full circle lately on starting to think about asking friends and family for money.  Almost a microloan type of arrangement.  Following the idea of Kiva and looking for anyone to make a donation.  I also recently read about a brewpub in  (I believe Texas) where people can send money and become an owner.  Though for the life of me I can't find the article again.  In doing some research last night, I ran across this press release from Sam Adams - Brewing the American Dream.  Now I wouldn't be able to apply for this but I just thought it was amazing.  I love what Sam Adams stands for, and more and more love reading about what they do in their community. 

So, I'm starting to wonder if I can work up the final business plan and instead of going to a bank - can I ask the public for the funding?  More to come on this, but basically create it as a shareholder option, with various tiers of support.  Include some ownership incentives, creative ways to get people involved.

I like what I've read from other on this, I wonder if I can make it work too.

P.S. Extra points if you get the reference in the post title.

Brewing Update and other rambling...

So, yeah I'm not sure what the problem is.  In the past, I never had issue finding time to brew.  Now it seems I can't find the day.  So, yeah I'm not sure what the problem is.  In the past, I never had issue finding time to brew.  Now it seems I can't find the time.  Priorities are definitely in need of realignment.  We're heading into my favorite time of year and I need some homebrew to enjoy!!  I have all the parts and pieces now, just need to get off my lazy arse and get a recipe together and get brewing.

I've been slowly getting re-energized lately around business ideas and the like.  I still don't have a solution that allows me to leave the corporate life yet - but I'm trying to figure things out.  I'm working the local angle again, trying to see if someone will give me a part time break to get some experience but the well is still dry.

Meanwhile, there's TONS of great beer events coming up in Philadelphia.  Did I tell you how happy I am to be back here?  There's some special batches of St. Somewhere coming to The Institute Sept. 12th and to Capone's this weekend.  I'm holding out for The Institute event.  Bob blended some young lectio and saison with some older wine barrel aged beers.  Sounds fun.  Also - he's sending a keg of his latest creation Pays de Soleil - which is a saison brewed with Palmetto berries and Hibiscus flowers.  There are some other tastings at the good beer bars as well that I'm trying to figure out how to get to as.

Lots going on, lots to figure out.  Time to buck up and get out of the shadows that I've been sulking in and figure things out.  That's my prep talk to myself...