View allAll Photos Tagged brewmaster
large | original | My top 100
Out for a Brewmaster's dinner tonight at Victoria's world famous Swans Hotel. Wonderful food and drink. As the sun became intense at sunset they closed the blinds three-quarters and I was compelled to capture the resultant imagery.
The Cube over the Black Sabbath Bridge on Broad Street.
I walked under the Black Sabbath Bridge via the Broad Street Tunnel.
This view from near The ICC and Brewmasters House (now a Hush salon)
I was totally unable to sleep at 3 a.m. this morning and just watching stupid YouTube cat videos on the iPad.
Well, Jersey Shore Fightin’ Texas Aggie Ring wasn’t having any of that. “I will not have you laying around like a pig in a poke. Unless you want to get up and start cleaning, get yourself down to the kitchen. I want to ferment some garlic.” Aggie Ring said.
From what Texas Aggie Ring has read on the internets, fermented honey garlic cures everything from the flu/common cold to cancer. Aggie Ring isn’t sure about all of the claims but he knows that he likes honey and he likes garlic. Most people who’ve made it say that when you’re coming down with a nasty cold or the flue, a spoonful of fermented garlic cloves and honey helps quite a bit.
I threw on some clothes and Aggie Ring and I went downstairs to the kitchen.
Aggie Ring said we only needed two things—raw peeled garlic and raw honey.
I had a large container of peeled garlic that my Coffee NCO picked up for me from the restaurant supply store. The garlic was a product of China which is known for having bitter garlic. If you can find locally grown heirloom garlic, use that. Otherwise, any garlic grown in California is also a good choice. We eat a ton of garlic here on the Jersey Shore so we are used to the bitterness of Chinese garlic. If you’re not a fan, make sure you buy something from the USA.
When Aggie Ring and I were stationed at the Presidio of Monterey for Language School, we used to go to the Garlic Festival in nearby Gilroy, California. We tried everything from garlic wine, garlic beer, garlic candy to garlic ice cream.
As far as the raw honey goes, we didn’t have any that was raw and it was 3:30 in the morning and I wasn’t about to go to the store. However, Aggie Ring switched over to “MacGyver Aggie Ring Mode” and came up with a work around.
You want to use raw honey because the processed honey kills all of the bacteria that is required for the fermentation to begin. However! MacGyver Aggie Ring had a Mason jar of beer yeast in the refrigerator that he got from the brewery down the street to bake with and to make hard apple cider. If you have a microbrewery or brewpub near you, take a clean Mason jar with a lid to it and if you ask nicely, the brewmaster will usually give you a jar filled with the dregs from the latest batch of brew. They produce gallons of it during each batch and it all gets poured down the drain.
MacGyver Aggie Ring decided we could put in a couple of tablespoons of it in the jar to provide the non-raw honey with the necessary bacteria to ferment.
The instructions on the internets for making the fermented honey garlic are short and easy:
1) Fill a jar about 3/4 full of peeled garlic.
2) Cover with raw honey.
3) Wait a month or more for it to ferment.
Aggie Ring filled the jar a little over 3/4 full or the peeled garlic and put a few spoons of the beer yeast into the jar. Unfortunately, for Aggie Ring, he must of thought that, because the honey is the same color of Maker’s Mark, it would pour easily over the garlic.
Sadly, the honey, when poured into the jar stayed mostly on top of the garlic and it looked like it would take hours for it to flow to the bottom of the jar. MacGyver Aggie Ring had me get a long spoon and work the garlic around so the honey would fill all of the space in the jar. Next time, we’d put in a few garlic cloves first, then some honey and repeat the process.
But, using the spoon method, after Aggie Ring filled the jar 3/4 of the way, I had both a spoon and an Aggie Ring to lick honey off of before proceeding (unfortunately, Aggie Ring fell into the honey during the photo session).
“It could have been worse.” said Aggie Ring.
After I finished washing the honey off of Aggie Ring in the sink with warm water and soap, I put a fermentation lid with a fermentation lock on the jar. I have several of them laying around but you could use plastic wrap with a rubber band to keep the oxygen from getting into the jar. Putting on a tight lid could cause the jar to explode when the pressure builds up.
According to the literature that Aggie Ring read, the fermentation should start in a few days and should be left to continue for a month or longer. Aggie Ring placed the jar in the dark pantry with a pan under it just in case the fermentation becomes violent and liquid spills out of the jar.
All Jersey Shore Fightin’ Texas Aggie Ring has to do now is wait. He’s already thinking about making himself a strong vodka-garlic honey martini when it’s ready.
#AggieRing
“The Craft Crossing Calendar was a challenging and rewarding project for our team,” says Graham With, Brewmaster at Parallel 49 Brewing Company. “Expanding the depth of the project by adding more unique beers than last year allowed for us to stretch our legs creatively and deliver a what we hope is a great experience for those buying the pack.”
The Birmingham Main Line Canal travelling underneath Broad Street Tunnel, Westside, Birmingham, West Midlands.
On 24 January 1767 a number of prominent Birmingham businessmen, including Matthew Boulton and others from the Lunar Society, held a public meeting in the White Swan, High Street, Birmingham to consider the possibility of building a canal from Birmingham to the Staffordshire and Worcestershire Canal near Wolverhampton, taking in the coalfields of the Black Country. They commissioned the canal engineer James Brindley to propose a route. Brindley came back with a largely level route via Smethwick, Oldbury, Tipton, Bilston and Wolverhampton to Aldersley.
On 24 February 1768 an Act of Parliament was passed to allow the building of the canal, with branches at Ocker Hill and Wednesbury where there were coal mines. The first phase of building was to Wednesbury whereupon the price of coal sold to domestic households in Birmingham halved overnight. Vested interests of the sponsors caused the creation of two terminal wharves in Birmingham. The 1772 Newhall Branch and wharf (now built upon) originally extended north of, and parallel to Great Charles Street. The 1773 Paradise Street Branch split off at Old Turn Junction and headed through Broad Street Tunnel, turned left at what is now Gas Street Basin and under Bridge Street to wharves on a tuning fork-shaped pair of long basins: Paradise Wharf, also called Old Wharf. The Birmingham Canal Company head office was finally built there, opposite the western end of Paradise Street.
By 6 November 1769, 10 miles (16 km) had been completed to Hill Top collieries in West Bromwich, with a one mile summit pound at Smethwick. Brindley had tried to dig a cutting through the hill at Smethwick but had encountered ground too soft to cope with. The canal rose through six narrow (7 ft) locks to the summit level and descended through another six at Spon Lane.
In 1770 work started towards Wolverhampton. On 21 September 1772 the canal was joined with the Staffordshire and Worcestershire Canal at Aldersley Junction via another 20 locks (increased to 21 in 1784 to save water). Brindley died a few days later. The canal measured 22 miles and 5 furlongs (22⅝ miles), mostly following the contour of the land but with deviations to factories and mines in the Black Country and Birmingham.
Over the next thirty years, as more canals and branches were built or connected it became necessary to review the long, winding, narrow Old Main Line. With a single towpath boats passing in opposite directions had to negotiate their horses and ropes.
Telford proposed major changes to the section between Birmingham and Smethwick, widening and straightening the canal, providing towpaths on each side, and cutting through Smethwick Summit to bypass the locks, allowing lock-free passage from Birmingham to Tipton.
By 1827 the New Main Line passed straight through, and linked to, the loops of the Old Main Line, creating Oozells Loop, Icknield Port Loop, Soho Loop, Cape Loop and Soho Foundry Loop, allowing continued access to the existing factories and wharves.
A year earlier he had built an improved Rotton Park Reservoir (Edgbaston Reservoir) on the site of an existing fish pool, bringing its capacity to 300 million imperial gallons (1,400,000 m3). A canal feeder took water to, and along, a raised embankment on the south side of the New Main Line to his new Engine Arm branch canal and across an elegant cast iron aqueduct to top up the higher Wolverhampton Level at Smethwick Summit. The reservoir also fed water to the Birmingham Level at the adjacent Icknield Port Loop.
The Smethwick Summit was bypassed by 71 ft cutting through Lunar Society member, Samuel Galton's land, creating the Galton Valley, 70 feet deep and 150 feet wide, running parallel to the Old Main Line. Telford's changes here were completed in 1829.
By 1838 the New Main Line was complete: 22⅝ miles of slow canal reduced to 15⅝; between Birmingham and Tipton, a lock-free dual carriageway. It was also called the Island Line as it was cut straight through the hill at Smethwick known as the Island.
Old beer advertising at the former Fitger's Brewery, 600 East Superior Street, Duluth, Minnesota. Duluth's first brewery was started by Sidney Luce in 1857. Luce built his brewery a block and a half from this site, and utilized a small, clear brook which later was known as Brewery Creek. His brewery grew, and in 1881 Michael Fink purchased the brewery. Fink built a new, larger brewery on the present Fitger's site. Fink's Lake Superior Brewery soon hired a new brewmaster, a young German named August Fitger who graduated from one of Germany's premier brewing schools. Within the year, August Fitger owned half of the brewery. Then, in 1884, Percy Anneke bought into the brewery and became Fitger's partner. The brewery was renamed the A. Fitger & Co. / Lake Superior Brewery.
Beer production continued for forty years, until Prohibition (1920 -1933). Fitger's stayed alive by turning out new products such as soda pop and candy bars such as Fitger's Flapper, the Fitger's Spark Plug, the Five Cent Fitger's Nut Goodie, the King Bee Nougat, and Fitger's Skookum. After the repeal of Prohibition, Fitger's resumed brewing beer, and business boomed during the 1930's. Production was up to 100,000 barrels a year by 1940. During this time, the Brewery also produced Silver Spray Champagne, advertised as "The Best Mixer In A Crowd." The Beerhalter family purchased the Brewery in 1944, and operated it for the next quarter century. Fitger's Brewery closed its doors on September 30, 1972, ending 115 years of brewing on the shores of Lake Superior.
The Fitger's Brewery Complex was re-opened in September of 1984 with a 48 room hotel, three full service restaurants, and a retail center. In 1995, a group of prominent Duluth business people purchased the Complex, and continue as the driving force behind all positive improvements at Fitger's, which include the construction of fourteen luxury suites, new dining options, and the beautiful Lakewalk Access. The Fitger's Brewhouse is once again brewing beer on the premises.
“For the fifth winter mixer pack with Parallel 49 we decided to start fresh,” says Gary Lohin, Brewmaster at Red Racer. “We got the whole team together and came up with 12 brand new recipes so people will be surprised with each beer they try.”
Money can't buy happiness, but it can buy a Little Sister wheat beer in a mason jar at Door County Brewing Company in Bailey's Harbor, Wisconsin. And that's the same thing. Made with a Sony Rx1rii. For more go to www.elviskennedy.com
This is the latest beer in Hoyne’s Young Lions series where brewmaster Sean Hoyne gives his brewing team carte blanche to create their own beer. This Hazy IPA has an aromatic bouquet of pineapple, tangerine and creamy coconut leading into a medley of tropical fruit flavours carried by a satisfyingly soft mouthfeel and balanced with a discreet bitterness.
Phil the brewmaster making taps pumpkin beer.
It's called "Pumpkin 3.14" (pumpkin pie) and it's a perennial favourite for fall & Halloween.
One of my favourite qualities of 3.14 is how well it can be combined with other Taps creations.
My fav is "Sinister Pumpkin" (Pumpkin & Sinister Sam IPA), in the past Pumpkin & Porter "Black Pumpkin" has been popular & there is a little of the maple brown still available, so I'll have to try that with pumpkin. Would that a Canadian Pumpkin?
I'm a big Halloween fan and being able to walk into my local brewpub & have a special beer for the season is awesome!
If you like my work click the "Follow" button on Flickr.
Other places to see my work rumimume.blogspot.ca/, Google+ google+, twitter
At the Church Brew Works, this man is responsible for all of the delicious beer. Just had the bourbon stout. Amazing!
Brauhaus Craft Bier Room
Das Festhaus, Oktoberfest hamlet, Busch Gardens Williamsburg, WIlliamsburg, VA
This area opened in March 2016, and features a variety of draft beers as well as pretzels and German meatballs. It operates out of what used to be an Anheuser-Busch BrewMaster's Club, which closed at the end of the fall 2008 season. It became Festhaus Kaffee in spring 2009, which closed in July 2014. Throughout 2015 it had a few temporary used as a beer tasting room and a Coca-Cola VIP Lounge for pass holders.
This is Garrett Oliver, the Brewmaster of Brooklyn Brewery.. who recently published the "The Oxford Companion To Beer." Really intense, intelligent, and nice guy.. if you want to talk to someone about beer for like 5 hours straight this is your man!
This is the first post from my recent adventure in New Orleans organized through my friends and my urbex/adventure group. Awesome food, good company, and some amazing locations. We visited an abandoned brewery, school, and amusement park! The rest of the time was devoted to jazz and gumbo...
Wood & Beer: A Brewer's Guide
Authors: Dick Cantwell, Peter Bouckaert.
Paperback: 400 pages
Publisher: Brewers Publications; 1st edition (June 7, 2016)
Language: English
ISBN-10: 1938469216
ISBN-13: 978-1938469213
[Back cover: here.]
******************
▶ "The use of wooden vessels for storage, transportation, fermentation, or aging of beer is deeply rooted in history. Today's talented brewers are innovating, experimenting, and enthusiastically embracing the seemingly mystical complexity of flavors and aromas derived from wood. From the souring effects of microbes that take up residence in the wood to the wood character drawn from barrels or foeders, this book covers not only the history, physiology, microbiology, and flavor contributions of wood, but also the maintenance of wooden vessels."
▶ Peter Bouckaert
"Prior to relocating to the U.S. in 1966 to become New Belgium Brewing Company's brewmaster, Peter Bouckaert brewed for a decade at brewery Rodenbach. peter earned the equivalent of a Master's degree in brewing and fermentation technology from the University of Ghent, Belgium, as well as a Quality Engineering degree from CKZ Kortrijk. Bouckaert's mantle includes awards from World Beer Cup and Great American Beer Festival and a handful of other beer accolades. in 2013, he was awarded the Russell Schehrer Award for Innovation in Brewing by the Brewers Association.'
▶ Dick Cantwell
"In 1996, Dick Cantwell co-founded the Elysian Brewing Company, where he served as head brewer until its sale to Anheuser-Busch in 2015. In 2004, Cantwell received the Brewers Association's Russell Schehrer Award for Innovation in Brewing. He is currently the Brewers Association's quality ambassador. Additionally, he has written for various beer magazines, and authored the books 'Barley Wine (with Fal Allen) and The Brewers Association's Guide to Starting Your Own Brewery(2nd edition)."
***************
▶ Photo by Yours For Good Fermentables.com.
— Follow on web: YoursForGoodFermentables.com.
— Follow on Twitter: @Cizauskas.
— Follow on Facebook: YoursForGoodFermentables.
— Follow on Instagram: @tcizauskas.
▶ Commercial use requires explicit permission, as per Creative Commons.
this batch will become congregation's own kolsch beer ready in 20 or so days. I want it! going back in 20 days. look at that steam inside the tank.
the brewmaster said someone from the farms will come pick up the cooked barley. I don't know, for the piggies? chickens? doggy treat? facial mask? very interesting stuff.
The Birmingham Main Line Canal heading towards Broad Street Tunnel and the canal's terminus at Gas Street Basin, Westside, Birmingham, West Midlands.
On 24 January 1767 a number of prominent Birmingham businessmen, including Matthew Boulton and others from the Lunar Society, held a public meeting in the White Swan, High Street, Birmingham to consider the possibility of building a canal from Birmingham to the Staffordshire and Worcestershire Canal near Wolverhampton, taking in the coalfields of the Black Country. They commissioned the canal engineer James Brindley to propose a route. Brindley came back with a largely level route via Smethwick, Oldbury, Tipton, Bilston and Wolverhampton to Aldersley.
On 24 February 1768 an Act of Parliament was passed to allow the building of the canal, with branches at Ocker Hill and Wednesbury where there were coal mines. The first phase of building was to Wednesbury whereupon the price of coal sold to domestic households in Birmingham halved overnight. Vested interests of the sponsors caused the creation of two terminal wharves in Birmingham. The 1772 Newhall Branch and wharf (now built upon) originally extended north of, and parallel to Great Charles Street. The 1773 Paradise Street Branch split off at Old Turn Junction and headed through Broad Street Tunnel, turned left at what is now Gas Street Basin and under Bridge Street to wharves on a tuning fork-shaped pair of long basins: Paradise Wharf, also called Old Wharf. The Birmingham Canal Company head office was finally built there, opposite the western end of Paradise Street.
By 6 November 1769, 10 miles (16 km) had been completed to Hill Top collieries in West Bromwich, with a one mile summit pound at Smethwick. Brindley had tried to dig a cutting through the hill at Smethwick but had encountered ground too soft to cope with. The canal rose through six narrow (7 ft) locks to the summit level and descended through another six at Spon Lane.
In 1770 work started towards Wolverhampton. On 21 September 1772 the canal was joined with the Staffordshire and Worcestershire Canal at Aldersley Junction via another 20 locks (increased to 21 in 1784 to save water). Brindley died a few days later. The canal measured 22 miles and 5 furlongs (22⅝ miles), mostly following the contour of the land but with deviations to factories and mines in the Black Country and Birmingham.
Over the next thirty years, as more canals and branches were built or connected it became necessary to review the long, winding, narrow Old Main Line. With a single towpath boats passing in opposite directions had to negotiate their horses and ropes.
Telford proposed major changes to the section between Birmingham and Smethwick, widening and straightening the canal, providing towpaths on each side, and cutting through Smethwick Summit to bypass the locks, allowing lock-free passage from Birmingham to Tipton.
By 1827 the New Main Line passed straight through, and linked to, the loops of the Old Main Line, creating Oozells Loop, Icknield Port Loop, Soho Loop, Cape Loop and Soho Foundry Loop, allowing continued access to the existing factories and wharves.
A year earlier he had built an improved Rotton Park Reservoir (Edgbaston Reservoir) on the site of an existing fish pool, bringing its capacity to 300 million imperial gallons (1,400,000 m3). A canal feeder took water to, and along, a raised embankment on the south side of the New Main Line to his new Engine Arm branch canal and across an elegant cast iron aqueduct to top up the higher Wolverhampton Level at Smethwick Summit. The reservoir also fed water to the Birmingham Level at the adjacent Icknield Port Loop.
The Smethwick Summit was bypassed by 71 ft cutting through Lunar Society member, Samuel Galton's land, creating the Galton Valley, 70 feet deep and 150 feet wide, running parallel to the Old Main Line. Telford's changes here were completed in 1829.
By 1838 the New Main Line was complete: 22⅝ miles of slow canal reduced to 15⅝; between Birmingham and Tipton, a lock-free dual carriageway. It was also called the Island Line as it was cut straight through the hill at Smethwick known as the Island.
There is an Anheuser-Busch InBev beer plant in Cartersville, Georgia, one of twelve the conglomerate operates in the United States. Opened in 1993, the site comprises 1,700 acres, with a total plant floor area of 900,000 square feet. Annual capacity is 8 million barrels per year. The brewmaster (as of the date of this photo) is Sarah Schilling.
Cartersville, Georgia.
31 January 2016.
***************
Photo by Yours For Good Fermentables.com.
Commercial use requires explicit permission, as per Creative Commons.
— Follow on web: YoursForGoodFermentables.com.
— Follow on Twitter: @Cizauskas.
— Follow on Facebook: YoursForGoodFermentables.
— Follow on Instagram: @tcizauskas.
I was totally unable to sleep at 3 a.m. this morning and just watching stupid YouTube cat videos on the iPad.
Well, Jersey Shore Fightin’ Texas Aggie Ring wasn’t having any of that. “I will not have you laying around like a pig in a poke. Unless you want to get up and start cleaning, get yourself down to the kitchen. I want to ferment some garlic.” Aggie Ring said.
From what Texas Aggie Ring has read on the internets, fermented honey garlic cures everything from the flu/common cold to cancer. Aggie Ring isn’t sure about all of the claims but he knows that he likes honey and he likes garlic. Most people who’ve made it say that when you’re coming down with a nasty cold or the flue, a spoonful of fermented garlic cloves and honey helps quite a bit.
I threw on some clothes and Aggie Ring and I went downstairs to the kitchen.
Aggie Ring said we only needed two things—raw peeled garlic and raw honey.
I had a large container of peeled garlic that my Coffee NCO picked up for me from the restaurant supply store. The garlic was a product of China which is known for having bitter garlic. If you can find locally grown heirloom garlic, use that. Otherwise, any garlic grown in California is also a good choice. We eat a ton of garlic here on the Jersey Shore so we are used to the bitterness of Chinese garlic. If you’re not a fan, make sure you buy something from the USA.
When Aggie Ring and I were stationed at the Presidio of Monterey for Language School, we used to go to the Garlic Festival in nearby Gilroy, California. We tried everything from garlic wine, garlic beer, garlic candy to garlic ice cream.
As far as the raw honey goes, we didn’t have any that was raw and it was 3:30 in the morning and I wasn’t about to go to the store. However, Aggie Ring switched over to “MacGyver Aggie Ring Mode” and came up with a work around.
You want to use raw honey because the processed honey kills all of the bacteria that is required for the fermentation to begin. However! MacGyver Aggie Ring had a Mason jar of beer yeast in the refrigerator that he got from the brewery down the street to bake with and to make hard apple cider. If you have a microbrewery or brewpub near you, take a clean Mason jar with a lid to it and if you ask nicely, the brewmaster will usually give you a jar filled with the dregs from the latest batch of brew. They produce gallons of it during each batch and it all gets poured down the drain.
MacGyver Aggie Ring decided we could put in a couple of tablespoons of it in the jar to provide the non-raw honey with the necessary bacteria to ferment.
The instructions on the internets for making the fermented honey garlic are short and easy:
1) Fill a jar about 3/4 full of peeled garlic.
2) Cover with raw honey.
3) Wait a month or more for it to ferment.
Aggie Ring filled the jar a little over 3/4 full or the peeled garlic and put a few spoons of the beer yeast into the jar. Unfortunately, for Aggie Ring, he must of thought that, because the honey is the same color of Maker’s Mark, it would pour easily over the garlic.
Sadly, the honey, when poured into the jar stayed mostly on top of the garlic and it looked like it would take hours for it to flow to the bottom of the jar. MacGyver Aggie Ring had me get a long spoon and work the garlic around so the honey would fill all of the space in the jar. Next time, we’d put in a few garlic cloves first, then some honey and repeat the process.
But, using the spoon method, after Aggie Ring filled the jar 3/4 of the way, I had both a spoon and an Aggie Ring to lick honey off of before proceeding (unfortunately, Aggie Ring fell into the honey during the photo session).
“It could have been worse.” said Aggie Ring.
After I finished washing the honey off of Aggie Ring in the sink with warm water and soap, I put a fermentation lid with a fermentation lock on the jar. I have several of them laying around but you could use plastic wrap with a rubber band to keep the oxygen from getting into the jar. Putting on a tight lid could cause the jar to explode when the pressure builds up.
According to the literature that Aggie Ring read, the fermentation should start in a few days and should be left to continue for a month or longer. Aggie Ring placed the jar in the dark pantry with a pan under it just in case the fermentation becomes violent and liquid spills out of the jar.
All Jersey Shore Fightin’ Texas Aggie Ring has to do now is wait. He’s already thinking about making himself a strong vodka-garlic honey martini when it’s ready.
#AggieRing
There are 3 sections of stairs that look like this one totaling 159 steps. The stairs were originally built as there were no roads to get down the hill into town. Conveniently the brewmaster who lived at the top of the hill only had to walk down to the bottom of this stairway to his business. The tricky part for him would be walking up at the end of his day!
A large array of solar panels at the Anheuser-Busch InBev beer plant in Cartersville, Georgia. 'Green' can be good business, apparently.
Opened in 1993, the brewery sits on 1,700 acres, with a total plant floor area of 900,000 square feet. Annual capacity is 8 million barrels per year. The brewmaster (as of the date of this photo) is Sarah Schilling.
Cartersville, Georgia.
31 January 2016.
***************
Photo by Yours For Good Fermentables.com.
Commercial use requires explicit permission, as per Creative Commons.
— Follow on web: YoursForGoodFermentables.com.
— Follow on Twitter: @Cizauskas.
— Follow on Facebook: YoursForGoodFermentables.
— Follow on Instagram: @tcizauskas.
The Space Case is blasting off again, this time in a new 473mL format! Phillips Brewmaster's imagination has been running wild with all the experimental brews he has been crafting for the Tasting Room. All that inspiration through fermentation has resulted in this batch of twelve completely unique brews that are debuting for the first time in this mix pack
PsP gallery (buy PsP pictures on SmugMug)
PsP (Wordpress)
500px
www.instagram.com/psp.gallery/?hl=en
Shutterstock
Heurich House/ Brewmaster's Castle
1307 New Hampshire Avenue NW
Built 1892-1894
At the turn of the 20th century, Dupont Circle and its grand avenues became a “place of wealth and fashion” — the center for great mansions and castles. Only a few of those homes have survived until today, and none are as intact as the Heurich House.
The mansion was built by German immigrant, local brewer and philanthropist Christian Heurich (1842-1945). He and his family lived in their Dupont Circle home from its completion in 1894 until his wife’s death in 1956. The mansion is notable for its fireproof construction, original interiors, and family collections.
The house incorporated the most modern technology of its time. Features include full indoor plumbing, circulating hot water heat, central vacuum system, venting skylight, elevator shaft, pneumatic and electric communication systems, and combination gas and electric lighting fixtures. To ensure the home’s safety, it was built out of reinforced steel and concrete and is completely fireproof. It is believed that none of its 15 fireplaces has ever been used.
Christian Heurich was a self-made businessman who immigrated from Germany to America in 1866 with $200. Recognized as Washington DC’s most successful brewer, he ran the Chr. Heurich Brewing Co., the city’s longest-operating brewery (1872-1956). He was the District’s second largest landowner and largest non-governmental employer. As the active manager of the company at his death at the age of 102, he was also the world’s oldest brewer. The Chr. Heurich Brewing Co., located along the Potomac River in Foggy Bottom, was torn down in 1962 for the building of the John F. Kennedy Center for the Performing Arts.
Following Amelia Heurich’s death in 1956, the home at 1307 New Hampshire Ave NW was willed to the Historical Society of Washington, DC (formerly the Columbia Historical Society). The building served as their headquarters from 1956 until 2003, when they relocated to the Carnegie Library in Mt. Vernon Square. Two Heurich grandchildren then purchased the home and helped establish the non-profit Heurich House Foundation that operates the museum today. Today, visitors can tour the museum, attend public programs, host a private event and enjoy Castle Garden.
The Heurich Mansion, also known as the Christian Heurich House Museum and Brewmaster's Castle, at 1307 New Hampshire Avenue, NW, is the most intact late-Victorian home in the country. Built in 1892-1894 of poured concrete and reinforced steel by John Granville Meyers for German immigrant, local brewer and philanthropist, Christian Heurich, it is also the city's first fireproof home. Heurich was Washington's second largest landowner, the largest private employer in the nation's capital, and as the world's oldest brewer, ran his brewery until his death at 102.
In 1955, Heurich's widow deeded the house to the Historical Society of Washington, D.C.. In 2003 the Historical Society moved out of the house, deeding it to the Heurich House Foundation.
National Register #69000296 (1969)
October 10, 2021 - "Front & Fulton is a historic redevelopment of the L. Hoster Brewery into a mixed-use project in the Brewery District of Columbus, Ohio. The area has a history stretching nearly 200 years. It is bounded by Interstate 70 on the north, South Pearl Street on the east, Greenlawn Avenue on the south, and the Scioto River on the west.
In the early 1800s, immigrants settled on pastures and farmlands in the area known as South Columbus. Utilizing their skills as stone masons, brewers, and other trades, these immigrants established a community that would eventually be known as German Village and the Brewery District.
The Project was originally the first brewery, City Brewery, and was opened by German immigrant Louis Hoster in 1836. Over the next three decades, five more breweries would locate in the area. At the height of its success, there were five breweries located in the area.
German Village was added to the National Register of Historic Places on December 30, 1974, becoming the list's largest privately funded preservation district, and in 2007, was made a Preserve America Community by the White House. On November 28, 1980, its boundaries increased, and today it is one of the world's premier historic restorations.
Stage Capital Partners acquired the property in 2018 and has been working on redeveloping the property, in collaboration with McCabe Companies, into a mixed-use project that will become a destination for anyone visiting and living in the Columbus region. Previous text from the following website: www.stagecapitalpartners.com/477-front-street
Cartersville, Georgia, USA.
31 January 2016.
▶ More photos: here.
***************
▶ The Anheuser-Busch InBev beer plant in Cartersville, Georgia, is one of twelve that the international conglomerate operates in the United States. Opened in 1993, the site comprises 1,700 acres, with a total plant floor area of 900,000 square feet. Annual capacity [for this plant] is 8 million barrels of beer per year [out of 91,050,732 annual barrels for the entire company]. The brewmaster [as of the date of this photo] is Sarah Schilling.
***************
▶ Photo by Yours For Good Fermentables.com.
▶ For a larger image, type 'L' (without the quotation marks).
— Follow on Facebook: YoursForGoodFermentables.
— Follow on Instagram: @tcizauskas.
▶ Camera: Olympus Pen E-PL1.
— Lens: Lumix G Vario 45-200/F4.0-5.6
— Focal length: 124 mm
— Aperture: ƒ/8.0
— Shutter speed: 1/400
— ISO: 200
— Edit: PicMonkey.
▶ Commercial use requires explicit permission, as per Creative Commons.
Looking from Broad Street Tunnel down the Birmingham Main Line Canal, Westside, Birmingham, West Midlands.
On 24 January 1767 a number of prominent Birmingham businessmen, including Matthew Boulton and others from the Lunar Society, held a public meeting in the White Swan, High Street, Birmingham to consider the possibility of building a canal from Birmingham to the Staffordshire and Worcestershire Canal near Wolverhampton, taking in the coalfields of the Black Country. They commissioned the canal engineer James Brindley to propose a route. Brindley came back with a largely level route via Smethwick, Oldbury, Tipton, Bilston and Wolverhampton to Aldersley.
On 24 February 1768 an Act of Parliament was passed to allow the building of the canal, with branches at Ocker Hill and Wednesbury where there were coal mines. The first phase of building was to Wednesbury whereupon the price of coal sold to domestic households in Birmingham halved overnight. Vested interests of the sponsors caused the creation of two terminal wharves in Birmingham. The 1772 Newhall Branch and wharf (now built upon) originally extended north of, and parallel to Great Charles Street. The 1773 Paradise Street Branch split off at Old Turn Junction and headed through Broad Street Tunnel, turned left at what is now Gas Street Basin and under Bridge Street to wharves on a tuning fork-shaped pair of long basins: Paradise Wharf, also called Old Wharf. The Birmingham Canal Company head office was finally built there, opposite the western end of Paradise Street.
By 6 November 1769, 10 miles (16 km) had been completed to Hill Top collieries in West Bromwich, with a one mile summit pound at Smethwick. Brindley had tried to dig a cutting through the hill at Smethwick but had encountered ground too soft to cope with. The canal rose through six narrow (7 ft) locks to the summit level and descended through another six at Spon Lane.
In 1770 work started towards Wolverhampton. On 21 September 1772 the canal was joined with the Staffordshire and Worcestershire Canal at Aldersley Junction via another 20 locks (increased to 21 in 1784 to save water). Brindley died a few days later. The canal measured 22 miles and 5 furlongs (22⅝ miles), mostly following the contour of the land but with deviations to factories and mines in the Black Country and Birmingham.
Over the next thirty years, as more canals and branches were built or connected it became necessary to review the long, winding, narrow Old Main Line. With a single towpath boats passing in opposite directions had to negotiate their horses and ropes. In 1824 Thomas Telford was commissioned to examine alternatives. He famously travelled the route of the Old Line and reported the existing canal as:
"… little more than a crooked ditch, with scarcely the appearance of a towing path, the horses frequently sliding and staggering in the water, the hauling lines sweeping the gravel into the canal, and the entanglement at the meeting of boats being incessant; whilst at the locks at each end of the short summit at Smethwick, crowds of boatmen were always quarrelling, or offering premiums for the preference of passage; the mine owners injured by the delay, were loud in their just complaints."
Telford proposed major changes to the section between Birmingham and Smethwick, widening and straightening the canal, providing towpaths on each side, and cutting through Smethwick Summit to bypass the locks, allowing lock-free passage from Birmingham to Tipton.
By 1827 the New Main Line passed straight through, and linked to, the loops of the Old Main Line, creating Oozells Loop, Icknield Port Loop, Soho Loop, Cape Loop and Soho Foundry Loop, allowing continued access to the existing factories and wharves.
A year earlier he had built an improved Rotton Park Reservoir (Edgbaston Reservoir) on the site of an existing fish pool, bringing its capacity to 300 million imperial gallons (1,400,000 m3). A canal feeder took water to, and along, a raised embankment on the south side of the New Main Line to his new Engine Arm branch canal and across an elegant cast iron aqueduct to top up the higher Wolverhampton Level at Smethwick Summit. The reservoir also fed water to the Birmingham Level at the adjacent Icknield Port Loop.
The Smethwick Summit was bypassed by 71 ft cutting through Lunar Society member, Samuel Galton's land, creating the Galton Valley, 70 feet deep and 150 feet wide, running parallel to the Old Main Line. Telford's changes here were completed in 1829.
By 1838 the New Main Line was complete: 22⅝ miles of slow canal reduced to 15⅝; between Birmingham and Tipton, a lock-free dual carriageway. It was also called the Island Line as it was cut straight through the hill at Smethwick known as the Island.
Cask sunday at the Whip , Extra Dark Ale dry hopped with whole Centennial and Cascade hops , brewmaster and priest for the day , Daniel Kibbs of the Cascadian Cask Church
A smoked Scottish Beer matured in bourbon barrels and finished with maple syrup.
From the back of the box:
David Ashton-Hyde saw off competition from 300 other bartenders, to win a chance to make a beer with us. David is the head bartender at the Hind's Head in Bray, England, which is owned by experimental chef, Heston Blumenthal. Unsurprisingly, knowing where he spends his days, David's ideas had exactly the creative flair we were looking for.
Inspired by his love of Canadian and American whiskies, a weakness for maple syrup and his love of historic liquids, David set out to create a beer that would make a perfect after dinner drink.
Smokin Gunn is a rich, robust and complex smoked beer -delicious after dinner. Or before. Or during, for that matter.
We have smoked the malts we've used in this recipe oven an oak fire, to achieve a flavor similar to that of a Bamburg Rauchbier. Smoking the malts like this was common centuries ago and would have happened in the lead up to feast days, when special brews were made to celebrate a wedding, a victory, or the passing of the seasons.
We have matured the smoked beer in bourbon barrels to complement the light charcoal smokiness from the malts with a big hit of vanilla from the oak. The caramel flavor from the maple syrup gives the brew a moreish sweet toasty finish.
The challenge here was to balance the beer's big flavors. so that no single ingredient was allowed to dominate. If you spend time with it, and give it a chance to open up, you'll be able to notice the different layers unfolding and the flavors changes as it settles
Color: Rich Bronze.
Smell: Oak smoke, sweet caramel and minty freshness from the hops
Taste: Barbeque sweetness, rich toffee malts and a hint of chargrilled smoke.
Finish: Rounded and full and very satisfying
Serving Suggestion: Pour from a height into a brandy glass, creating a creamy head and allowing the flavors to circulate and develop
Viewed through one of the architectural features of the brewmaster's bridge above the Birmingham Main Line Canal.
Judges selected New Realm Brewing's Fourteen Twenty as the day's winner, at the...
14th annual Atlanta Cask Ale Tasting (ACAT), at ...
Atlanta (Westside), Georgia, USA.
20 January 2018.
▶ More pix: here.
***************
▶ Brewery description:
"Fourteen Twenty Dark Mild ranks as the new brewery's very first cask ale. Based on a historical recipe [for] Adnams Mild, brewed [in] the UK in 1914, this beer was created by New Realm on its five-barrel pilot system using three types of English malts, flaked oats, and dark sugar. It's malty and complex for 4.5% ABV and 20 IBUs."
▶ Me:
---> Not boozy alcohol. Not gluttonously hopped. Not pond-scum hazy. Not gratuitous pastry gallimaufry. No, none of that. Just delightfully 'more-ish' 4.5% alcohol-by-volume cask-conditioned mild ale.
***************
▶ New Realm Brewing is located just off the Atlanta Beltline in the Poncey-Highland neighborhood of Atlanta, Georgia, USA. The brewery opened on 8 January 2018, only a few weeks before the festival. In partnership, it is owned by Mitch Steele, the past brewmaster of Stone Brewing (Escondido, California).
***************
▶ Photo by Yours For Good Fermentables.com.
▶ For a larger image, type 'L' (without the quotation marks).
— Follow on Twitter: @Cizauskas.
— Follow on Facebook: YoursForGoodFermentables.
— Follow on Instagram: @tcizauskas.
▶ Camera: Olympus Pen E-PL1.
— Edit: Photoshop Elements 15.
▶ Commercial use requires explicit permission, as per Creative Commons.