Friday, August 31, 2012

A Moment for Yeast

As we look to history, scientifically and socially, natural selection is the ultimate beta test.  The impressive trials and errors that leave some void and others valid.  Perhaps the void were the fair and square and the valid were, well more like a rhombus, a well-known trait by most bonifides (bone-a-feet-ees). 

But I regress, why is the obvious mentioned, perhaps the author has severe brain trauma or sheer incomprehensible genius, although unlikely.  What does this have to do with brewing? A reasonable question directed at the unreasonable, for no one would keep reading garrulous chatter if ‘twas not for the love of beer. 

For the love of YEAST

As brewers evolved so did our yeast, perhaps they had some sort of body snatching quality to cause mentioned humanoid to abandon society, with nothing left for shelter but a inhospitable lean-to shelter made from tattered malt sacks held together by post boil IIPA aftermath, gallons of barley wine to keep warm, and with only a mash paddle for defense against, well the zombies of course. Anyhow, our friend yeast, specifically Saccharomyces cerevisiae, your common Ale strain, is an impressive species of yeast.  There are more than 100 different strains sold on the market today.  Genetically very similar, as humans are to one other, but individually yeast exhibit very different characteristics from strain to strain.  Every beer one has ever drank relies on specific healthy strains to produce that beer, no brewer is shy about a recipe, but most are cautious about their yeast.  So respect the little guy next time you quaff a pint or sip a liter, for one time or another we have all experienced the benefits yeast has to offer.  So as you read this perpetual run-on sentence and wonder if the sanatorium is admitting today, remember the universe if infinitely large, but like-wise it is infinitely small, and the small things definitely count when it comes to your pint glass.

So, is loving a single cellular fungus that is approximately 10 microns long and 5 microns wide wrong?  Well we got an election coming up, don't we...


Friday, August 17, 2012

What a Long Strange Trip it's Been

It has been a fun 6 months!  We have been able to serve a couple casks, have some parties, and make over 35 styles of beer.  The best part about this experience has been turning customers into friends over freshly brewed Craft beer.  Not just the brewers but every member of B&J’s has been involved and affected by overwhelming  appreciation and acceptance of a small Brewpub in our modest town on the bay.  We have been able to donate our beer to small local businesses and nonprofit organizations to help promote their brand, we feel that free craft beer can get anybody’s attention.  It has been our pleasure to enhance our local economy and spread the message of Craft beer even further. 

I started brewing beer at an early age, a little too early according to Johnny Law, and like our Head Brewer, I knew this was it; I would have a MASH paddle on my Tomb Stone!  Very rapidly, a hobby became an obsession.  Brewing multiple times a week, culturing yeast, growing hops, and crazy experiments. Eventually Old Red Beard and I knew it was time to pitch yeast or dump the wort.  A little business here, a negotiation there, and B&J’s Pizza was now a Brewpub and it felt good. Did I mention Jack, Kathy, and Chris ROCK, it’s true.

So where do we go from here?  We plan to expand one way or another, we are implementing a barrel program in the coming future to age beer in wine barrels and potentially bourbon barrels, we have begun a small sour ale program that will only get larger as time goes on, we will always pursue excellence in fermentation and yeast maintenance and propagation, many more casks to come in the future, and of course much more BEER!!!

Thanks for all the good times B&J’s NATION!!!