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After cardiac arrest
Champion beer maker works to rebuild life
BY ELIZABETH GUTH
SPECIAL TO THE STAR-BANNER
CITRA — This time last year, Jamie Schee had just been named Florida's champion beer brewer. He was on top of the brewing world, claiming best of show and a host of gold, silver and bronze medals at the Best Florida Beer Championship.
This year, the father of four is waiting to see if he will need a heart transplant after battling full cardiac arrest, 90 minutes of CPR and 11 electrical shocks to restart his heart.
He suffered a brain injury from lack of oxygen and can't read or write. He can't be left alone and has developed diabetes.
The health crisis came on day 27 of a 90-day waiting period for health insurance to begin at his new job.
BREWMASTER
Jamie hated beer as a kid.
That changed in 1994 when, working as a cook at Hop's restaurant in Palm Harbor, he befriended the brewmaster who showed him the art. He progressed to Hop's in Ocala, where he served as head brewmaster.
"You taste it, you feel it, you make sure it's right - that's what brewing is," he said.
Jamie was working at Spanish Springs Brewing Co. in The Villages when he won Best of Show 2007 in the Best Florida Beer Championship, but the brewery closed shortly after.
His wife, Elissa, encouraged him to find a new job.
"I told him you're the best Florida brewer; put your resume out there," she said.
He did, and received two phone calls the next day.
Jamie left in July for an interview with the Bohemian Brewery in Salt Lake City. The next day, he called Elissa and said the boss wanted him to stay and work as head brewmaster.
The family packed up its eclectically decorated home and prepared to sign closing papers, but those plans quickly came to a halt.
CLINICALLY DEAD
Jamie had been working 70-hour weeks in Salt Lake City and went to relax on his day off, Aug. 11, at a skate park, where he went into full cardiac arrest.
A bystander, who remains unknown to the family, began CPR. Jamie was given 90 minutes of CPR in the skate park, ambulance and hospital. Doctors shocked his heart 11 times as they worked to save his life. He was clinically dead for 90 minutes.
An employee at an emergency room in Salt Lake City called Elissa from Jamie's cell phone to let her know he had been injured.
"I begged the doctors to not let him die," she said. "I did not want him to die alone."
As Jamie, then 35, lay unconscious, his wife flew across the country.
"The doctors told me I had to make some hard decisions and Jamie was going to be a vegetable," she said. "I refused to believe it. He was there. Even if I never had the old Jamie back, I knew something was there."
Jamie, who suffered a brain injury from oxygen deprivation, remembers nothing from his first three weeks in the hospital.
At first, he was in a small community hospital that didn't have a neurologist on staff. After Elissa and family friends Christina Bowen and David Lewis, who had flown out to support the Schees, demanded he be transferred to a larger hospital, his resilient attitude shone.
Instead of the anticipated three weeks in shock trauma, he spent four days, then one week on the cardiac ICU floor and four days on the cardiac floor.
After getting a pacemaker, Jamie moved to rehabilitation. After his feeding tube was removed, Elissa gave him salad and he rubbed the pieces in his hands. One time, she walked in to see him eating an orange - peel and all - because he didn't know he was supposed to peel it.
She gave him a fork and knife and showed him how to use them.
"It was very shocking. I hadn't realized he had lost so much," she said.
Doctors have told Jamie that approximately 5 percent of people live through the cardiac issues he did. Add in the brain injury and that number drops.
According to American Heart Association estimates, more than 95 percent of cardiac arrest victims die prior to arriving at a hospital.
Bowen said she's amazed at Jamie's improvements.
"Every time we see him, he seems a little better. We saw him at his worst; he couldn't even talk," she said. "Statistically it should have taken him a lot longer to get to where he is."
MONEY WOES
Once the Schees returned to Florida, financial problems loomed. Jamie applied for Medicaid and was denied because he had a 401K and savings, two vehicles and a camper.
He couldn't afford follow-up appointments with a cardiologist or neurologist. In October, Jamie became lightheaded and dizzy and spent three days in Shands at the University of Florida in Gainesville. In November, he stayed a week. He suffered from a rapid heartbeat and was placed on medication. Doctors recommended he be seen by heart transplant specialists under the hospital's charity care program.
Blood pumped from his heart with each beat is at 27 percent. Anything below 35 percent is an indicator for heart transplant, but the doctors hope the new medicine will improve Jamie's numbers.
"There is a potential that his heart will come back," Elissa said. They will find out more in April.
Jamie is frustrated he can't drive, or work because of the long hours required and, because of the medication, he can't taste the brews, which is a crucial step in creating award-winning concoctions.
"This is killing me not to be able to work," he said. "Brewing beer was my life, my passion and there's not many people that can do something they love and get paid for it. My mom and dad hated their jobs and I never wanted to be that person. And I got lucky."
GOING FORWARD
The Schees re-applied for Medicaid in December. The state processed the application the day after the deadline, Elissa said, and the family was denied. The state also took away Medicaid and relative caregiver's assistance the family was receiving for its youngest child, Madden, who they adopted as a newborn from Elissa's brother.
Elissa asked friends and family to write Gov. Charlie Crist and soon heard the family would be covered under Medicaid and would receive caregiver's assistance.
But the bills still piled up.
"Our friends and family members have done everything from pay the cable bill to pay the mortgage to buy our groceries," Elissa said. "We have lived off of our savings and it's gone. His family, my mom and our friends have really come together for us."
Although the Utah hospital wrote off the majority of its $230,000 bill, there remain thousands of dollars in bills for doctors and services.
Elissa sends some $5 a month and others $20.
"I can only do what I can do," she said.
Friends say the Schees have always been the family helping others. Bowen said they adopted a family when the single mom couldn't afford Christmas that year. Karisa Deming said the Schees helped her many times when, as a single mom, she had no money.
"They just step up whenever it's asked of them," Deming said. "Every day's a battle, but they still keep getting up to fight."
The Schees, married 13 years, attend church at the First Assembly of God. Elissa said she has always been a believer, but Jamie was more skeptical. Now he's not, he said.
"I'd love to know who initiated CPR. We owe that person a huge thank you. They saved his life," Elissa said. "But I also feel God wasn't ready for Jamie. We've been told by doctors and nurses he's a miracle, and not to thank them but to thank God."
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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.
1988 - Bobby Hull Signed Algonquin Beer Promo card - "5 x 7" Photo.
Inscribed "To Tony / Best of Luck / Bobby / Hull / 1988"
1992 - card measures - "4.25 x 6"
Inscribed "To Todd / Best Wishes / Bobby / Hull / 1992"
Golden Jet - Bobby Hull Recruited by Fledgling Brewery - The Golden Jet will plug Algonquin beer at sponsored events and in TV commercials. Bobby Hull struck fear into the hearts of most goalies during his hockey career and now he wants to do a little of it again - to the big breweries. The Golden Jet, still sporting a shock of dark blond hair thanks to the miracles of science, has signed a three-year deal as spokesman and director of special events for the new Northern Algonquin Brewing Co. It means Hull will be appearing at about 25 Algonquin-sponsored events and plugging beer in television commercials in an attempt by the fledgling brewery to take some sales away from giants such as Labatt and Molson in the highly competitive beer market. "I think we hockey players know as much about drinking beer as the brewmaster does," Hull said yesterday as he launched the company's third brand called Algonquin Country Lager.
The company was formed last year through a partnership involving former Carling 0'- Keefe marketers Evan Hayter and Drew Knox plus Iggy Kaneff and Eric McKnight, two principals behind developer Kaneff Properties. They have invested more than $6 million in purchasing and renovating the historic Formosa Springs Brewery in Bruce County and started production this summer. The brewery traces its roots back to 1869. Knox recruited Hull from Carling, where the former hockey superstar with the 120-mile-anhour slapshot promoted Miller Lite beer by appearing at about 10 events over a year and, with another former superstar, Gordie Howe, in two television commercials. Carling is under licence to brew Miller products in Canada. "We thought he'd fit perfectly," said Knox, Algonquin's vice-president of marketing and sales. "Bobby's a Canadian hockey legend and we're positioning ourselves as the 'legendary Canadian beer.' Knox said Hull received about $50,000 (U.S.) for each Miller commercial plus another $2,500 recruited brewery per day for a promotional appearance. "Let's just say we're competitive," said Knox without disclosing Hull's fees at Algonquin. Hull, 50, who drank Ham's, Carling and Labatt products during his playing days, has already promoted Algonquin in stores in the Chicago area where he gained fame with the Black Hawks of the National Hockey League during the 1960s. In Canada, Knox said, Hull might appear at sponsored events such as fishing derbies and canoe races. LINK to the newspaper article - www.newspapers.com/article/the-toronto-star-golden-jet-bo...
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.”
Frozen canal near Brindleyplace and Arena Birmingham.
Snow on the towpaths and various banners for the IAAF World Indoor Championships Birmingham 2018.
Banner on the footbridge between The ICC and Brindleyplace for IAAF World Indoor Championships Birmingham 2018.
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.
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!
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The Heurich House Museum, also known as the Brewmaster's Castle, is a preserved mansion with an active brewery. This gargoyle is on the entrance to the building.
Visit the Heurich House website.
(B4E00E)
At the Church Brew Works, this man is responsible for all of the delicious beer. Just had the bourbon stout. Amazing!
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.
What do you get when you cross a hazy, New England IPA with a bit of West Coast IPA? Geographically you'd be somewhere in the middle making it a Prairie IPA! At least, so says Wildeye Prairie boy brewmaster. This IPA possesses just enough bitterness to properly balance the juicy hops and refreshing prairie malt character.
Brewed with: Crystal Clear North Shore Water, Prairie Malts, North American Hops, Yeast
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!
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
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.
En el interior de una fábrica artesanal disfrutando el hecho de conocer al maestro cervecero. - Inside a handicraft factory enjoying the fact of knowing the brewmaster.
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...
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.
Brewed as a traditional craft lager, the Beer League recipe was created to be an approachable, easy drinking, and flavourful, craft beer. Central City’s Brewmaster Gary Lohin adds, “We wanted to create a brand that could get more people into craft beer with great flavour, affordable pricing and a relatable image. Beer League is a beer that we are very proud of, and has the potential to get more people across Canada enjoying the great flavour of a craft brewed lager.”
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
Granville Island Brewing’s Brewmaster Vern Lambourne has a knack for brewing quality beer with recognizable passion in every batch he brews.
Since joining the Granville Island team in 2001, Vern has staked his claim with innovations that have added to the already-vast selection of quality products. His flare and energy have been behind some of Granville Island Brewing’s award-winning brews, such as Kitsilano Maple Cream Ale and Robson Street Hefeweizen.
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.
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Photo by Yours For Good Fermentables.com.
Commercial use requires explicit permission, as per Creative Commons.
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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.
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Beer labels from Eastern Islands (Rapa Nui)
Thanks Paweł Piłat for help to get them
ATTENTION all brewmasters and beergeeks if you are looking for new hops to your next beer and want to try polish hops like Lubelski, Tomyski,Sybilla, Oktawia, Izabella, Puławski, Marynka, Iunga, Magnat contact with Paweł Piłat
here:
www.facebook.com/polishhops?fref=ts
or here
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.
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.
“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.”
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)
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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
Cartersville, Georgia, USA.
31 January 2016.
▶ More photos: here.
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▶ 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.
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▶ Photo by Yours For Good Fermentables.com.
▶ For a larger image, type 'L' (without the quotation marks).
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▶ 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.
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.