Annual Tanabata Festival near where we live. This was Saturday night, 8 Aug 09.

Brewmaster Mike Engelke of Emmetts Brewing Company, Downer's Grove, IL.

Strobist: Bare strobes -- LumoPro LP106s. One high camera right, zoomed to 85mm to light Mike. One behind the vats to the left aimed at the floor. One just off camera aimed at the ceiling for a slight bit of fill. All fired with Phottix Stratos triggers.

Narrowboats on either side of the Brindleyplace Bridge.

A busy afternoon for tourists riding the cities Sherborne Wharf narrowboats down to the Worcester & Birmingham Canal.

The Floating Coffee Company - George

Near The Water's Edge.

Seen from the Brewmasters House.

Label design and gigposter by me and Shawn K. Knight for a very limited beer for Toxic Holocaust. Brewed by brewmaster T. Shellraiser.

Poster available on michaelhacker.bigcartel.com/product/toxic-holocaust

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.

Uh, not up to my usual standard as far as the scan goes, but this is just a download that somebody sent me. in fact, this scan was sent to me by my wife. before some of my girlfriends have a heart attack, i might point out that Goody is now married to somebody else. however, and i need to fess up on this too---Goody and I never got divorced. i think she is on her second marriage (after me), so she's a double bigamist. we uh, we got married in her backyard, on 8th Street in Cambridge, Ohio. i think she wore a white dress. i hope she wore a white dress, being that she was six years old. I think maybe I was five.

anyway, Goody, my wife, sent this to me. she didn't tell me i could post it on flickr, but seeing how we are still married, and seeing how she has come into possession of this since our marriage, it must be community property, and therefore, since i own half of it, i don.t need to ask her permission to post it. women are always wanting you to ask permission before you do stuff, especially if it is stuff they don't want you to do, so they can say "No!"

so in defiance of my wife's unexpressed wishes, i'm posting this photograph. these are the Pabst brothers. yes, those Pasbt brothers. they even seem to like their own product.

and why am i posting this? because Goody's mother married Mr. Pabst, after she divorced Goody's father (Art Thomas was the basketball coach in Cambridge when i was little, and since my mother and Aunt Elllen (she wasn't our aunt but we called her our aunt) both had small children at the same time, they got to be friends. Aunt Ellen was a loud woman, a smoker, and a great character with a great laugh and lots of funny stories. she was a wonderful woman.

Anyway, Aunt Ellen married Mr. Pabst. and the father of Mr. Pabst was one of these fellows here (supposedly), Ed's father had sold his share of the brewery, and when I knew him, Mr. Pabst was either a General Motors executive, or retired from being one. He was very nice to me, and let me help him load shotgun shells in his basement. He loved skeet shooting. I think Aunt Ellen got pretty good at it too. She was one of those women who usually hit her target, whatever she was aiming at. She died a couple of years ago, at 94. I would guess that my mother misses her. i'll ask her tonight.

Well it's the community quarantine's fault!

I'm unable to go and shoot the stars so I have a lot of time to experiment with my Magilight!

This cute character will have a series of its own shots because I can't seem to select which one looks best!

Theodor Seuss Geisel, better known to the world as Dr. Seuss, was born in 1904 in Springfield, Massachusetts. Ted's father, and grandfather were brewmasters. His mother soothed her children to sleep by chanting rhymes. Ted credited his mother with both his ability and desire to create rhymes.

--- cat in the hat. org

Anheuser-Busch InBev

Cartersville, Georgia, USA.

31 January 2016.

▶ More photos: here.

***************

▶ The Anheuser-Busch InBev beer plant in Cartersville, Georgia is one of twelve brewing plants 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 and story 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: Olympus M.14-42mm F3.5-5.6 L

— Focal length: 42 mm

— Aperture: ƒ/10.0

— Shutter speed: 1/320

— ISO: 200

— Edit: PicMonkey.

▶ Commercial use requires explicit permission, as per Creative Commons.

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.

Turn to the Right...

Samuel Adams Cherry Wheat Beer.

"A crisp, refreshing beer, Samuel Adams Cherry Wheat (R) combines Michigan cherries with a generous portion of malted wheat to produce a bright, lively ale with a fruity finish. Light on the palate but long on complexity."

Savor the flavor responsibly (R)

Strobist: SB800 behind darkfield backdrop bouncing in my lightbox and a second SB800 above for further illumination. Both fired in commander mode. I also used a small piece of white paper behind glass to help brighten that area. I have to snoot that top strobe next time so I don't have to darken the top in Photoshop...

Okay, what's next?

In celebration of International Beer Day (August 5) 2016, we present you this beer label from the little-known Table Rock Brewery:

"TABLE ROCK

HOME BREW

'Hill Water makes the Difference'

TABLE ROCK BREWERY

Wheeling, W. Va.

A. C. HESS, BREWMASTER"

▶ Read about the namesake for Table Rock Home Brew, Wheeling's own geological curiosity, Table Rock

-beer label from collections of the Ohio County Public Library Archives

▶ Visit the Library's Wheeling History website

The photos on the Ohio County Public Library's Flickr site may be freely used by non-commercial entities for educational and/or research purposes as long as credit is given to the "Ohio County Public Library, Wheeling WV." These photos may not be reproduced in any format for profit or other presentation without the permission of The Ohio County Public Library.

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.

Heading from Old Turn Junction via Centenary Square to Victoria Square on Two Two's Day - 22-02-2022.

A palindrome 22-02-2022.

Brindley Cruises near Three Brindleyplace . Birmingham Canal Navigations Mainline.

Touring Baker City Brewing Company, Barley Brown’s Brew Pub with Chinese Travel Writers /Bloggers from Gorilla Glass

Had a great tour of Baker City’s newest brewery, Baker City Brewing Company and watching owner and Brewmaster Tyler Brown and the team brewing a batch of Fresh Hop Pallet Jack. The latest expansion of the award winning Barley Brown’s Brew Pub is located just a cross the street from the original brew pub . Baker City Brewing Company is the primary brewing facility for Barley Browns and includes a tap house with 22 varieties of Barley Browns Beer on tap. In 2013 Baker City Brewing was named the Best Very Small Brewery in the nation at the Great American Beer Festival

For more information about this award winning brewery visit www.barleybrowns.com

For more information about other Baker County microbreweries and brew pubs visit the Baker County Tourism website at www.basecampbaker.com

Jeff writing in his beer brewing log book.

2/52.

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.

Photos Courtesy of Ben Droz

Twenty-five years into running one of the top craft breweries in America, Brooklyn Brewery co-founder Steve Hindy looks back with his fellow craft beer comrades to discuss the circumstances and ambitions that allowed a handful of individuals across the country to challenge one of the largest corporate dynasties in American history. Steve's new book Craft Beer Revolution tells the story of hundreds of groundbreaking breweries and how they fundamentally changed humanity's favorite beverage. Throughout 2014, Steve is hitting the road discussing the industry he loves with the craft beer leaders of every city The Mash visits. Speakers in Washington DC include:

Justin Cox, Founder & CEO of Atlas Brew Works, is a graduate of Vanderbilt University and the George Mason University School of Law. After completing a Presidential Management Fellowship with the Federal Government, he founded Atlas Brew Works focused on providing the District of Columbia and surrounding areas with fresh craft ales and lagers in the traditions of the old world and the new. Justin is a founding board member of the DC Brewers Guild where he serves as Secretary.

Will Durgin, Head Brewer of Atlas Brew Works, is a graduate of Worcester Polytechnic Institute in Worcester, MA where he studied Biology and the UC Davis Master Brewer’s Program. He formerly worked for Pyramid Breweries in Portland, OR and Telegraph Brewing in Santa Barbara, CA. He left Oregon in 2012 to found Atlas Brew Works with Justin Cox, where he is currently Head Brewer.

Brandon Skall, CEO of DC Brau, opened DC Brau with partner Jeff Hancock in 2009 to fill a glaring void in the local beer market. With extensive experience in the beverage industry, Brandon took the reins as CEO to handle the sales and business side of the brewery. DC Brau, brewed within the city limits, is available city-wide for both beer nerds and recreational beer drinkers alike to call their own.

Jeff Hancock, Brewmaster of DC Brau, was acutely aware of the empty tap handle or store shelf where a local beer ought to be found in his city until the opening of DC Brau in 2009. As Brewmaster, Jeff has leveraged his extensive experience in the commercial brewing industry to helm the day-to-day operations. Prior to opening DC Brau, Jeff apprenticed at Franklin’s Restaurant and Brewery in Hyattsville, Maryland, and brewed at Grizzly Peak Brewing and Arbor Brewing companies, both in Ann Arbor, Michigan, and at Flying Dog Brewery in Frederick, Maryland.

Chris Van Orden, moderator & co-editor of DC Beer, While his native North Jersey will always hold a dear place in his heart, Chris gives Philadelphia all the credit for his craft beer conversion. During his six plus years in the City of Brotherly Love, his book-learning was supplemented by extracurricular schooling from the local powerhouses: Victory, Yards, Weyerbacher, Sly Fox, Nodding Head, Dock Street, Monk’s, Jose Pistola’s, SPTR, the list could really go on for quite some time. He made his way to DC in 2008, fell in with a cadre of like-minded enthusiasts, and now makes beer pilgrimages on a regular basis with his loving, indulging wife. He tweets @csvanorden.

Steve Hindy is co-Founder, Chairman and President of The Brooklyn Brewery, one of America’s top 25 breweries. A former journalist, he became interested in home-brewing while serving as a Beirut-based Middle East Correspondent for The Associated Press. Back in the states as Newsday’s assistant foreign editor in 1988, he began brewing his own beer and persuaded his neighbor, banker Tom Potter, they should quit their jobs and start a brewery. Hindy is a member of the Board of Directors of the Beer Institute and The Brewers Association. He is a director of Brooklyn’s Prospect Park Alliance, chairman of the Open Space Alliance for North Brooklyn, former chair of Brooklyn’s Tourism Consortium and a former member of Community Board 1. Hindy also serves on the Board of Transportation Alternatives and the Alcohol Beverage Manufacturer’s Research Foundation. He lives in Brooklyn with his wife, Ellen. With Potter, Hindy co-authored Beer School: Bottling Success at the Brooklyn Brewery, Forward by NYC Mayor Michael Bloomberg, published by John Wiley & Sons. His second book, The Craft Beer Revolution: How A Band Of Microbrewers Are Transforming The World’s Favorite Drink was released in the spring of 2014.

A Prussian immigrant, was in Chicago working in the brewing trade. In 1850, operating a brewery at Canalport Avenue and 18th Street where, during the early 1860s, he made about 600 barrels of lager beer a year. Peter Schoenhofen Brewing Co. By 1868, annual output had increased to about 10,000 barrels.

Schoenhofen employed 500 people at its brewery on West 12th Street by 1910. During this time, the company was also known as the National Brewing Co.The company's Edelweiss brand of beer was a big seller. Operations shut down during Prohibition, but by 1933, after the national ban on alcohol production was lifted, the company was back in business as the Schoenhofen-Edelweiss Co.

Annie's Café

Killarney, Ireland hamlet, Busch Gardens Williamsburg, Williamsburg, VA

Annie's is a small café featuring Starbucks products and other hot/cold beverages. If I'm not mistaken the restaurant opened in spring 2010 with the arrival of the "Europe in the Air" ride next door, but it may have opened during the previous season in 2009. It was originally part of the Turvey Manor Fun House, which opened in May 1975 when the area was Hastings. In the early 1980s it was converted to a coin-operated arcade, changing the name to Turvey Manor Arcade and also going by the Gamery. By the mid 1980s this portion of the arcade became a make-your-own recording studio, known originally as Sing-A-Song and later changed to The Court Composer; this lasted into the 1990s. When the area was converted to Killarney in May 2001 this space was used as an Anheuser-Busch BrewMaster's Club, which was a "beer school" experienced that offered free beer samples to those that signed up in advance. The club last operated in fall 2008.

Scanned colour negative at 2400dpi

The white building on the left is the newly-completed ICC and Symphony Hall. The Brewmaster's house in front of it awaits cleaning up. The very small arm of the canal in the foreground no longer exists. The whole of Brindley Place has yet to be developed.

For hundreds of years, pressure has been building for brewmasters to perfect the art of the India Pale Ale, a tenacious brew fortified with extra hops to withstand adventures of seismic proportions. Longwood Brewery has brought IPA home with The Big One, a beer destined to become local legend. Vancouver Island grown hops are at the epicentre of this medium bodied ale, which boasts high hop bitterness and an aftershock of intense flavour. Longwood will have you looking forward to the next Big One.

The province’s majestic red cedars are the inspiration for Brewmaster Jody’s inaugural BC beer. Hollow Tree is a Pacific Northwest style red ale. “A refreshing session brew to enjoy after a day exploring our beautiful backyard,” says Jody. “The Big Rock difference in this red ale comes from hop backing whole Cascade leaf hops. Their citrus, flowery characters are complimented by the rich caramel and toffee flavours of Carastan and Munich malts.” With an ABV of 5.8% and IBU of 55 Hollow Tree is only available in BC.

Looking towards Brewmasters Bridge on 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.

Dropped by the back alley St Peters Brewery to meet the brewmaster of an artisan beer produced using environmentally sustainable methods!

www.stpetersbrewerysydney.com.au/beers/

A small producer - who sells out of his local area bottlo's , we also tasted his E'ville Pilsner at the Hive BAr -in Erskinville for whom this is specially produced - not a bad drop if I may say!

www.thehivebar.com.au/

Local 'artists at work on the back lane in comments . . deserve another visit!

Photos Courtesy of Brittany Purlee

Our week of cultural happenings gets off and running with this agrarian dining experience. Through roaming culinary events, Dinner on the Farm works to connect people back to the land and to the farmers and artisans who are making our communities a better place to live. There will be lots of deliciousness, interesting neighbors and enough beer for all.

Meet the Makers

Enjoy Brooklyn Brewery beer and local delicacies by featured artisans including Chicago Honey Co-op, West Loop Salumi, Crumb Bread and Edible Chicago.

Farm Tour

Get to know your Growing Power farmer, and learn how your food is grown on a private tour with Gillian Knight & Tyres Walker.

Feast

Savor a family style meal created by Chef Nicole Pederson of Found, Chef Jared Wentworth of Longman & Eagle and Brooklyn Brewery Chef Andrew Gerson.

Merriment

Spend the afternoon with friends and family playing classic backyard games, and listening to live music by The Golden Horse Ranch Band.

Family friendly.

We first connected with Dinner on the Farm founder Monica Walch while producing last year's Slow Supper in the Twin Cities . She has since joined our colorful cast to create unique local food experiences designed to celebrate farms, chefs and food entrepreneurs who are dedicated to good, sustainable food for the 2014 tour.

A portion of the proceeds benefits Slow Food Chicago.

See the Dinner on the Farm menu and the stories behind the rest of our Nashville collaborators below.

Passed Appetizer

Gunthorp farms with yard bird, fried hot sauce, high life gel, ranch farce, charred tropea onions, dill pollen

Main

Meatballs with jerusalem artichoke puree, syrup and chips

Grilled perch

Sides

Herbed sourdough focaccia with roasted cippolini onions

Hearty green leaf salad with miso vinaigrette, shallots and toasted pecans

Carrot and Harissa salad with frisse, pumpkin seeds and cilantro

Grilled beets with prairie fruits and farm goat cheese

Dessert

Strawberry short cake with biscuits, strawberry jam, rhubarb sauce and sorrel whipped cream

Beer

Brooklyn Lager, Brooklyn Summer Ale

Brooklyn Brewery Chef Andrew Gerson brings to the table ten years of culinary experience as a cook, educator and activist. As a graduate of the University of Gastronomic Sciences (Pollenzo, Italy) and an active member of Slow Food, Andrew supports local food systems in communities across the country. Hired by The Brewery in 2013, Andrew demonstrates and embodies Brookln Brewmaster Garrett Oliver's philosophy on beer and food. Chef Andrew also has powerful hands. Come see what they can do.

Longman & Eagle Chef Jared Wentworth has four years of Michelin stars and twelve years of Executive Chef experience to back his work at Longman & Eagle, as well as his newest restaurant, Dusek's. Wentworth, despite his unwavering devotion to foie gras, believes food should be accessible and affordable to all--hence Longman & Eagle's famous $3 whiskey selection. Wentworth's menus focus on seasonality and sustainability, and all taste really, really good with beer.

Found Kitchen Chef Nicole Pederson spent time in Mash-alum Marcus Samuelsson's kitchen at Affinia and Danny Meyer's Gramercy Tavern before moving on to C-House, where she operated as Executive Chef. Now at Found, Pederson focuses on pure flavors, simplicity, and seasonality in her cuisine, as seen in Found's produce-centric menu.

Growing Power's Iron Street Farm is a 7-acre site on Chicago’s south side that produces local, healthy, and sustainable food year-round with a focus on serving, training, and engaging vulnerable populations. Growing Power aims to transforms communities by supporting people from diverse backgrounds and the environments in which they live through the development of Community Food Systems. These systems provide high-quality, safe, healthy, affordable food for all residents in the community. In 2013, Growing Power trained and employed over 300 at-risk youth in urban agriculture and community food system development.

edible Chicago connects readers with our city’s unique food culture.

Chicago Honey Co-op has formed a long term relationship within the community with emphasis on education, healthy eating and awareness of the natural environment.

Crumb baker and owner Anne Kostroski uses organic flours from Illinois, Wisconsin and North Dakota, cheeses from Wisconsin and best of all, the amazing seasonal produce found here at the Midwest farmers markets.

West Loop Salumi is the first Illinois USDA certified salumeria and uses Midwestern meat, including heritage Berkshire hogs from family co-op farms and whole-milk-fed heritage hogs from Wisconsin.

"One of the things that makes Dinner on the Farm truly special is that it really manages to capture that classic romantic feel. You can easily hunker down on a blanket with a significant other and just take in the scenic farm view or you can bring the entire family for a good old-fashioned community-style get together."

-- CityPages, Minneapolis

a BIG ASS keg

A bottle of Aventinus Weizen-Eisbock from Weissbierbrauerei G. Schneider & Sohn in Kelheim, Bavaria, Germany, at Olympen in Oslo.

Schneider Aventinus Weizen-Eisbock is a 12% abv wheat doppelbock, that is a bock beer brewed with wheat, that has gone through the traditional Bavarian freeze distillation, the "eisbock" method, to increase flavor concentration and alcohol content.

It poured a clear reddish brown color with a tan head. Wonderful aroma with toasted malt, caramel and balsamic vinegar, almost like an oak aged beer. It was full bodied with a velvety smooth mouthfeel. Nice. Flavor started out with a good malt body, plenty of caramel, balanced by a good acidity - balsamic vinegar style. Nice warming sensation from the alcohol, but no taste of alcohol. It had a long aftertaste, with lingering caramel and vinegar notes. An outstanding beer!

COMMERCIAL DESCRIPTION

Aventinus, the Wheat Doppelbock of Bavaria, has always been known to be the most intense and complex wheat beer in the world. This was the case for the past sixty years, but not anymore...

Up until the 1940's, Aventinus was shipped all over Bavaria in containers lacking temperature control. Consequently, the precious drink partially froze during transportation. Unaware that the brew was concentrated by the separation of water from the liquid. People were baffled by this unique version of Aventinus. By chance, the first Aventinus Eisbock was created.

Well aware of this story, Hans Peter Drexler, brewmaster of the Schneider brewery, decided to recreate this classic "mistake" in a modern controlled facility. Thus, the Aventinus Eisbock is reborn sixty years later ... Prost!

The old Arkduif windmill in Bodegraven, Netherlands, with a large millstone placed outside on the pavement.

This was the first home of Brouwerij De Molen, founded in 2004 by brewmaster Menno Olivier, but since summer 2011 the brewery has been moved to a modern facility just down the road leaving a pub, restaurant and a beer shop inside the old windmill.

Looking from Brewmasters Bridge down the Birmingham Main Line Canal towards Symphony Hall Footbridge, Broad Street Tunnel and the canal's terminus at Gas Street Basin, Birmingham, West Midlands.

It seemed no single beer could adequately convey the collective talents of Portland, Oregon brewing legend and Ecliptic Brewing founder John Harris; Luke and Walt Dickinson, the brewmaster duo behind North Carolina’s Wicked Weed Brewing; and Stone Brewmaster Mitch Steele. So, this veritable triad of power opted to brew TWO beers. The first was a traditional Belgian-style tripel aged four months in oak barrels that originally housed red wine, then tequila. It was then blended at a one-fourth to three-fourths ratio with a freshly brewed West Coast double IPA to create this beer. A variety of diverse flavors coalesce into something more unique than any one beer our trio could have conceived.

The Heurich Mansion was built in 1892-1894, during Dupont Circle’s golden era as the city’s premier residential neighborhood, by German immigrant, American citizen, brewer, real estate magnate, and philanthropist, Christian Heurich (HI-rick).

The mansion was the city’s first fireproof home, having been built of reinforced steel and poured concrete, a novel construction technique at the time, and unheard of for residential construction. To ensure its safety, none of the fireplaces were ever used, and the top of the tower features a salamander, in mythology, a creature that guards against fire.

A distinguished example of Richardsonian Romanesque architecture, this Category Two Landmark on the National Register of Historic Places enjoys a reputation as the most intact late-Victorian home in Washington D.C., and has been featured on A&E’s "America’s Castles" and HGTV’s "Dream Builders."

The 31-room home is replete with hand-carved wood, 15 fireplaces with individually carved mantles and cast bronze fire backs, hand-painted ceiling canvases, luxuriously furnished rooms, and original turn-of-the-century Heurich family collections.

It is also noted for incorporating the most modern technology of the day, including 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.

The Brewmaster’s Castle lends itself well as a way to tell the story of one of Washington’s most successful businessmen, of the role of Germans in the growth of the nation’s capital, of residential life in Washington’s premier residential neighborhood in the late-19th and early-20th centuries, and as a showcase of hand craftsmanship and modern construction techniques of the era.

THE WORLD’S OLDEST BREWER

Continuing to actively manage his brewery until his death in The Brewmaster’s Castle in 1945 at 102, Christian Heurich was renowned as the world’s oldest brewer, was Washington’s second largest landowner (after the federal government), the largest employer of Germans in the nation’s capital, and was regarded as the patriarch of the Washington business community and of the American brewing industry.

In October 1872, Heurich and a partner took over a brewery located a block south of the home at 1229 20th Street, NW; on 2 August 1873, Heurich bought his partner’s interest and established his own brewery. Within 10 years, Heurich became the largest and most successful brewer in the nation’s capital, and twice expanded his 20th Street brewery until it ran most of the length of both sides of the block from M to N Streets.

In 1894-1895, the remarkable growth of his beer business led him to build his third, and Washington’s largest brewery, on over a city block in the Foggy Bottom neighborhood, which is now the site of the John F. Kennedy Center for the Performing Arts. Also built of poured concrete and reinforced steel, a technique for which Heurich was considered a pioneer, it was the first fireproof brewery in the United States.

HEURICH FAMILY PHILANTHROPY

In May 1955, Heurich’s widow, Amelia, donated the family home to the Columbia Historical Society (now The Historical Society of Washington, D.C.) as a memorial to her late-husband, and for use as the Society’s first permanent headquarters. Founded in 1894 to collect, preserve, and teach the history of the nation’s capital, the Society occupied the Heurich Mansion from Amelia Heurich’s death in 1956 until it relocated to the City Museum in 2003.

At the time Christian Heurich, Jr. watched his mother present the deed for the family home to the Historical Society, its president was General Ulysses S. Grant, III, who served from 1952 until his death in 1968.

SAVED FROM BECOMING A RESTAURANT

In fall 2001, the Historical Society put the landmark up for sale, in preparation for its move to the City Museum it had established at the Carnegie Library on Mt. Vernon Square.

The following year, the Society was on the verge of selling the home to a restaurateur who intended to turn it into a private club, when, for the fourth time in 47 years, the Heurich family stepped in to save this nationally renowned landmark, and to secure it’s future as a cultural treasure.

CONTINUES ROLE IN THE PUBLIC DOMAIN

With an audience of the region's more than 5 million residents and 22 million visitors who come to the nation's capital each year, the museum re-opened to the public in September 2003.

The Victorian garden remains open on weekdays as a unique respite from the downtown bustle, and the museum is available for private tours and special event rentals.

The Heurich House Foundation’s goal is to preserve for perpetuity this unique cultural resource, optimize its educational and cultural role, effect complete conservation and restoration efforts, and augment existing endowments to ensure its financial vitality.

The Foundation welcomes your participation...by bringing friends to tour the landmark...by spreading the word of The Heurich House...

First a rant, then a review. I (try) to work hard at my job to be able to afford to try new beers and eventually review them. However, it pisses me the eff off when one of my roommates has been stealing my beers and beer glasses for weeks now. I had a hoard of Quebec beers, I wanted to drink my bottle of Unibroue "U" Rousse, and hmm.. for some reason the bottle was opened and empty. That's not like me.. EVERY time I try/drink a beer, I post it on untappd, even if it's Club or OV. But this time, I looked to see if I had it very late at night when I may have had a few too many.. nope. I didn't check in.. so something's up. I look in a box where I had 12 different Quebec beers.. oh look.. 6 of them are all empty.. I didn't even get to try them! Then the other day I wanted to drink a bottle of Unibroue 17 Grande Réserve out of my Unibroue glass (Note: I bought one for $25 + shipping off eBay and got another two from my friend Jonny, but the other two are at the farm), the Unibroue glass is missing! I live in a place that's basically a dorm meets rooming home, everyone here's about my age. None of them really like beer, so it seems really unusual that someone would be stealing my beer I used my HARD EARNED MONEY to buy.. IN QUEBEC! You may be saying "but Cody? Why don't you move out?" Well, I'm perpetually broke. I can't afford to move out. Every time I do have money, I save it for my Quebec bièrcation fund ($50 or so per paycheque) and the rest goes to bills bills bills. I'm sick of this fucking shit.. I work my ass off (even if some don't think I do.. I honestly try my best) and this is the thanks I get. What does this have to do with tonight's review? One beer that fortunately DIDN'T get stolen out of the box was the new Big Bison ESB by Fort Garry Brewing.

Matt & team over at Fort Garry Brewing have been working on a bunch of new seasonals/one-offs for quite a while now, and I still remember reviewing their very first craft beer, Munich Eisbock back in 2011.. oh how the times have changed!

Appearance: Big Bison, like most of their seasonals/Brewmasters beers comes in a painted 650mL bottle. Big Bison has a portrait of a.. bison with the words Big Bison on it, with a 1970 Manitoba centennialesque "Manitoba" logo. Pours a somewhat clear slightly reddish-honey golden ale, thick amount of creamy beige head, fluffy as heck.

Aroma: Has a kind of Fort Garryesque aroma to it, reminiscent of Fort Garry's Rouge in aroma, some moderate amount of bitterness from the hops, a whiff of barley, sweet caramel malt notes and slightly bready.

Taste: While it's called a "bitter", it's quite moderate in bitterness to the tongue.. hi-oh ;) It has a bit of a creamy mouthfeel, floral yet somewhat bitter hops, caramel maltiness, slightly grainy, and somewhat toasted. The flavour is very much of a Fort Garry taste to it, it has a combination of Fort Garry of the past meets Fort Garry of the present. Notes that remind me of Fort Garry Rouge and Gibraltar yet flavours we should expect from Brewmaster Matt.

Overall Thoughts: I'm nowhere near as cranky as I was when I was starting this piece, the beer really calmed me down, soothed me to the point I'm just about ready to go to sleep. I've had quite a few Extra Special Bitters (ESBs) in the past few weeks thanks to taste testing beers at the Lt Governor's Winter Festival, and this is an incredibly solid ESB, nice moderate amount of bitterness, creamy on the palate, caramel notes, a bit toasty, not a beer you would see in Manitoba circa 1970 but this is a style that seems to be one of the "next big styles" in beer, as I've seen a few of my favourite breweries starting to experiment with ESBs as of late. Costs $6.55/650ML bottle at the Liquormart. 5.5% ABV and 45 IBU. I love the name, it's really a Manitoban kind of beer name, and the 1970 "Manitoba" logo reminds me of Manitoba's past. This will of course, pair well with a local bison burger topped with fresh bacon (with a bit of drizzling of maple syrup), Bothwell's award winning Monterey Jack cheese, buns from Le Croissant, Minary Homestyle Bakery in Souris or my favourite.. Stella's Cracked Wheat buns. Oh and don't forget to have a bit of BBQ sauce for the Big Bison burger.. a stout/dark ale BBQ sauce will do its trick!

Okay.. I'm hungry.

This small private brewery was established in the farm buildings of the former Cistercian Val-Dieu Abbey but does not belong to the order. The Val-Dieu beers are not brewed by monks but by a young female brewmaster.

"Jim Patton (February 24, 1953 - October 23, 2012) was a founder of the Abita Brewing Co. in 1986, the first microbrewery in the south, and one of the earliest anywhere."

—Brookston Beer Bulletin.

***************

“Born February 24, 1953, Patton earned a bachelor's degree from Carleton College in Northfield, Minnesota, where he met his wife of 42 years. His first career was in professorship, earning a doctorate in cultural anthropology from Washington and Lee University in St. Louis, where he was a Dougherty Fellow specializing in Andean agricultural economics.

He is survived by his mother, Peggy, his wife, Kathleen, his daughter, Kathryn, his son, Will, and his two sisters, Amy and Betty.”

—Miami New Times

Here's a classic label for Senate beer from 1936, as Washington was emerging from Prohibition. It was printed for the Christian Heurich brewery. Mark Benbow's lavishly illustrated new biography of Heurich is now out: www.amazon.com/Nations-Capital-Brewmaster-Christian-1842-...

www.bulmerphtography.com

Beginning work on a new project. Repurposing this wooden Nickle & Nickle wine crate from Ulele Restaurant in Tampa Heights. This job is for our Brewmaster Tim Shackton's awesome & beautiful wife. Can't wait to show off what's in store!

farm8.staticflickr.com/7435/26941072256_2117025fbd_m.jpg

Photos Courtesy of Brittany Purlee

Our week of cultural happenings gets off and running with this agrarian dining experience. Through roaming culinary events, Dinner on the Farm works to connect people back to the land and to the farmers and artisans who are making our communities a better place to live. There will be lots of deliciousness, interesting neighbors and enough beer for all.

Meet the Makers

Enjoy Brooklyn Brewery beer and local delicacies by featured artisans including Chicago Honey Co-op, West Loop Salumi, Crumb Bread and Edible Chicago.

Farm Tour

Get to know your Growing Power farmer, and learn how your food is grown on a private tour with Gillian Knight & Tyres Walker.

Feast

Savor a family style meal created by Chef Nicole Pederson of Found, Chef Jared Wentworth of Longman & Eagle and Brooklyn Brewery Chef Andrew Gerson.

Merriment

Spend the afternoon with friends and family playing classic backyard games, and listening to live music by The Golden Horse Ranch Band.

Family friendly.

We first connected with Dinner on the Farm founder Monica Walch while producing last year's Slow Supper in the Twin Cities . She has since joined our colorful cast to create unique local food experiences designed to celebrate farms, chefs and food entrepreneurs who are dedicated to good, sustainable food for the 2014 tour.

A portion of the proceeds benefits Slow Food Chicago.

See the Dinner on the Farm menu and the stories behind the rest of our Nashville collaborators below.

Passed Appetizer

Gunthorp farms with yard bird, fried hot sauce, high life gel, ranch farce, charred tropea onions, dill pollen

Main

Meatballs with jerusalem artichoke puree, syrup and chips

Grilled perch

Sides

Herbed sourdough focaccia with roasted cippolini onions

Hearty green leaf salad with miso vinaigrette, shallots and toasted pecans

Carrot and Harissa salad with frisse, pumpkin seeds and cilantro

Grilled beets with prairie fruits and farm goat cheese

Dessert

Strawberry short cake with biscuits, strawberry jam, rhubarb sauce and sorrel whipped cream

Beer

Brooklyn Lager, Brooklyn Summer Ale

Brooklyn Brewery Chef Andrew Gerson brings to the table ten years of culinary experience as a cook, educator and activist. As a graduate of the University of Gastronomic Sciences (Pollenzo, Italy) and an active member of Slow Food, Andrew supports local food systems in communities across the country. Hired by The Brewery in 2013, Andrew demonstrates and embodies Brookln Brewmaster Garrett Oliver's philosophy on beer and food. Chef Andrew also has powerful hands. Come see what they can do.

Longman & Eagle Chef Jared Wentworth has four years of Michelin stars and twelve years of Executive Chef experience to back his work at Longman & Eagle, as well as his newest restaurant, Dusek's. Wentworth, despite his unwavering devotion to foie gras, believes food should be accessible and affordable to all--hence Longman & Eagle's famous $3 whiskey selection. Wentworth's menus focus on seasonality and sustainability, and all taste really, really good with beer.

Found Kitchen Chef Nicole Pederson spent time in Mash-alum Marcus Samuelsson's kitchen at Affinia and Danny Meyer's Gramercy Tavern before moving on to C-House, where she operated as Executive Chef. Now at Found, Pederson focuses on pure flavors, simplicity, and seasonality in her cuisine, as seen in Found's produce-centric menu.

Growing Power's Iron Street Farm is a 7-acre site on Chicago’s south side that produces local, healthy, and sustainable food year-round with a focus on serving, training, and engaging vulnerable populations. Growing Power aims to transforms communities by supporting people from diverse backgrounds and the environments in which they live through the development of Community Food Systems. These systems provide high-quality, safe, healthy, affordable food for all residents in the community. In 2013, Growing Power trained and employed over 300 at-risk youth in urban agriculture and community food system development.

edible Chicago connects readers with our city’s unique food culture.

Chicago Honey Co-op has formed a long term relationship within the community with emphasis on education, healthy eating and awareness of the natural environment.

Crumb baker and owner Anne Kostroski uses organic flours from Illinois, Wisconsin and North Dakota, cheeses from Wisconsin and best of all, the amazing seasonal produce found here at the Midwest farmers markets.

West Loop Salumi is the first Illinois USDA certified salumeria and uses Midwestern meat, including heritage Berkshire hogs from family co-op farms and whole-milk-fed heritage hogs from Wisconsin.

"One of the things that makes Dinner on the Farm truly special is that it really manages to capture that classic romantic feel. You can easily hunker down on a blanket with a significant other and just take in the scenic farm view or you can bring the entire family for a good old-fashioned community-style get together."

-- CityPages, Minneapolis

Photos Courtesy of Reaux Photo.

This pop-up dinner party, hosted in a unique, non-traditional location, embodies The Mash. In each city we visit, we bring together some of our favorite people to create a memorable meal and moment. Our partner for the tour is the incomparable, members-only, Dinner Lab, whom we first met the last time we were in New Orleans. For this year's Mash, half of each Slow Supper's seats will be open to the public, with the other half reserved for members, so click here and get your tickets now.

The curated evening brings people together around a common table to share cuisine crafted by Brooklyn Brewery Chef Andrew Gerson in collaboration with Dinner Lab Chefs -- all paired with Brooklyn beer, both familiar and rare. A percentage of ticket sales go to support the New Orleans chapter of Slow Food. To learn more about how Slow Food fights the good fight for good, clean and fair food click here.

Donner-Peltier Distillers will be serving up a Oryza Gin and beer cocktail for our reception drink.

Music will be provided by the always timeless and classy, Luke Winslow King.

We can talk about how special this evening will be all night but let's get to the most important issue at hand: The Menu.

Reception

A Summer French 75 - A refreshing summer cocktail replacing your average champagne with our Brooklyn Summer Ale.

Egg en cocotte, crawfish bisque, basil croutons

Brooklyn Sorachi Ace (7.6% ABV) - A classic saison, cracklingly dry, hoppy unfiltered golden farmhouse ale featuring the Japanese-bred Sorachi Ace hop. 100% bottle re-fermented.

Grilled octopus, miso glazed eggplant, popcorn puree

Brooklyn Wild Streak (10% ABV) - A Belgian-inspired golden ale aged in second-use bourbon barrels & re-fermented with the wild yeast strain Brettanomyces.

Beef tartar, sunchoke puree & syrup, quinoa crumble, mustard greens

Brooklyn Silver Anniversary Lager (8.6% ABV) - A 100% bottle re-fermented version of Brooklyn Lager brewed to Doppelbock strength to commemorate our 25th anniversary. 100% bottle re-fermented.

Grilled baby lamb chops, cauliflower cous cous, roasted brussel sprouts, anchovy compound butter

Brooklyn Local 2 (9.0% ABV) - Combines European malt and hops, Belgian dark sugar, and raw wildflower honey. The beer emerges with a mahogany color, dry fruity palate and complex aromatics. 100% bottle re-fermented.

Coffee & Chicory: coffee ice cream, frozen cream, chicory tuile

Brooklyn Black Chocolate Stout (10.0% ABV) - Our award-winning rendition of the Imperial Stout style, featuring a luscious deep dark chocolate flavor from three mashes of specially roasted malts.

The menu didn't write itself, so let's meet the men behind the meal. Brooklyn Brewery Chef, Andrew Gerson, brings to the table ten years of culinary experience as a cook, educator and activist. As a graduate of the University of Gastronomic Sciences (Pollenzo, Italy) and an active member of Slow Food, Andrew demonstrates and represents Brewmaster Garrett Oliver's philosophy on beer and food. Andrew is currently travelling his way around the States, collaborating with some of the country’s most innovative chefs, like Marcus Samuelson (NYC), Chris Sheppard of Houston’s Underbelly, from Sea Change in Minneapolis Jamie Malone, and Paco Roberts of NOLA’s Dinner Lab. During The Mash tour, Andrew has picked up new culinary ideas and shared his own from Stockholm to Las Vegas and everywhere in between, bringing you farm-to-table cuisine steeped in regional flavors, with a dash of Brooklyn fortitude sprinkled in for good measure.

Chef Brent Tranchina is an active member of the New Orleans’ urban farming community and is a food justice advocate. The native of the Big Easy has bachelor's and master's degrees from UNO and has worked at Benu and Rich Table in San Francisco and Commander's Palace in NOLA on top of a stint in Italy as an English teacher. He now leads this merry band of misfits in New Orleans as Dinner Lab's Chef de Cuisine.

Dinner Lab is a membership-based social dining experiment that unites undiscovered chefs with adventurous diners who are looking for something different from the traditional restaurant experience. Whether it happens on the roof of an abandoned building, the floor of a paper mill, or inside a motorcycle dealership, we believe that good people, good food and good drink are the only elements paramount to a memorable meal.

To learn more about DinnerLab and to become a member, visit DinnerLab.com.

“Dinner Lab is the only place in this area you’ll likely ever nibble Bolivian beef tongue with yellow aji peppers from a disposable bamboo carton while sitting at a folding table in a deserted warehouse with Foster the People playing in the background.” - nola.com

Raining after dark from the Brewmasters Bridge over the Birmingham Canal Navigations Mainline.

Taking the shortcut past the ICC Energy Centre from Cambridge Street to Central Square at Brindleyplace as The ICC Mall from Centenary Square is still closed (I think).

Not many people about, even before 5pm.

Restaurants have to be take away only in Tier 3. But who will eat restaurant food outside in this weather?

Christmas lights on the Brindleyplace Bridge.

A glass of Schneider Weisse Hopfenweisse from Weissbierbrauerei G. Schneider & Sohn in Kelheim, Germany, from draft at Håndverkerstuene in Oslo.

Schneider Weisse Tap 5 Meine Hopfenweisse is based on the recipe developed by Schneider brewmaster Hans-Peter Drexler and Brooklyn brewmaster Garrett Oliver for their 2008 collaboration brew Schneider & Brooklyner Hopfen-Weisse. This beer is an 8.2% abv weizen bock, dry-hopped with Hallertauer Saphir.

The beer poured a cloudy orange brown color with a small white head. Aroma of sweet malts with notes of floral hops and bready yeast. Mouthfeel was medium heavy, with some sticky sweetness and a nice carbonation. Flavor started out with sweet caramel malt and a wheat beer yeast note, typically banana. The hops were mild but added som bitterness to the finish. A good but not outstanding weizenbock.