A pending USDA ruling could chip away at national organic standards for beer. At the behest of Anheuser Busch, the USDA is moving to add hops to a list of ingredients that need not be organic for a product to receive the 'USDA Organic' label. Milwaukee's Lakefront Brewery fired off a letter in opposition. More about the issue at the Organic Consumer's Association Action Alert.
Morgan Wolaver
Submitted by josh on Sun, 05/06/2007 - 21:09A few days ago, Morgan Wolaver, founder of Wolaver's Organic Ales stopped in the Handlebar for lunch. He's in town for the Organic Trade Association's All Things Organic trade show. Morgan pretty much pioneered organic beer and it turns out he is a real nice guy to boot.
Many years ago, when I brewed Wolaver's line of organic beers while working at Goose Island Fulton (they also brew Whole Foods' Lamar St. organic beer). Initially all of Wolaver's beers were contract brewed by 3-4 regional breweries, but they are now all made at the Otter Creek Brewery in Vermont, which Wolaver's purchased a few years ago. I can understand the initial logic of wanting to brew beer locally to keep it fresh, but it sounds like their new production strategy is working better. They have focused n building their presence in the home New England market and have just recently returned to Chicago after leaving for a period. It is also nice to hear a positive story of a contract-brewer making the transition to making their own and managing a brewing plant.
I tasted their Brown Ale, which was clean, smooth and drinkable albeit not very brown in color. I didn't check the dates, but it tasted fresh, especially for an import form the eastern seaboard.
There seems to be a much wider availability of organic base and specialty malts available these days form places like Briess in Chilton, WI. However, the variety of organic hops still available to brewers is still disappointing. The Seven Bridges Cooperative's website notes that they only had 4 varieties for sale in 1997 and now have several dozen. Unfortunately, I could only see one American hop variety available (Cascade). At the Revolution, I'm sure we'll make some organic brews, but I just couldn't imagine doing without all the great aromas and flavors of American hops.
A few pictures of the building's current conditions
Submitted by josh on Thu, 05/03/2007 - 14:46Here's a photo of the rear workshop space that will someday be home to the brewery and kitchen.
Here's the beautifully preserved tin ceiling in the current front showroom. Below you can see the tops of some of the samples trade show display of current occupant Display Signs and Design.
Gumballhead Kick Party at Handlebar
Submitted by josh on Tue, 05/01/2007 - 23:15I know few people will probably read this in time, but this Saturday, May 5th Handlebar plays host to the 2nd Annual Three Floyds Brewing Gumballhead Kick Party. Starting at 2pm, there will be a ceremonial tapping of the first keg of 3F's summer ale: Gumballhead. Much lighter in body than their Alpha King Pale Ale, Gumballhead packs a citrusy punch of American hops. It's the taste of summer round here if you ask me.
"When I say Cinco, you say Drink-o"
Read this Book: Fermenting Revolution
Submitted by josh on Tue, 05/01/2007 - 22:53
I'm part way through the book Fermenting Revolution by beer activist Chris O'Brien. I picked up a copy at the Green Festival down at McCormick Place but missed his afternoon talk. It's a nice ramble on the history of beer and how it connects with movements of social change and sustainability.
Perusing his blog I was happy to see his endorsement of glass growlers as the most environmentally friendly way of packaging beer if you are sadly unable to drink draft. We're not going to have room for a big bottling line but we do plan on selling growlers to go from the pub.