I am very intrigued with the idea of CCB evolving into distilling. I know it’s still illegal without proper licensing so in the meantime, I have started reading a few books on the subject and I even cracked the old Chemical Engineering Textbooks (Distillation and Separation) for a refresher. I don’t want to moonshine or anything. Just looking for another aspect of the brewing industry and something I think will become more prevalent in the next 3-5 years. Craft Brewers / Brew pubs making their own alcohols. Some are already doing it, some are getting good at it. I think it might be a niche in the Napa Valley to have a micro-distiller who makes all different kinds of alcohol including spirits to fortify wine for the high-end wineries.
What do you guys think? Any suggested reading?
Lots of changes in CCB over the last 8 months. Personally, I have lost 165 lbs and begun my new life in a smaller body. This includes a fascination with running, cycling, and other athletics pursuits that were beyond my previous bodies capability. CCB Corporate (on the East Coast) has added a new position. Welcome, Heather Waden. Excited by your recent additional to the team. I am going to get back into brewing soon. Maybe focus on simple drinkable beers and avoid the odd crazy boundary pushing flavors and ingredients.
Just the beginning of a new rebirth. Sit back and enjoy the rebirth of Champion City Brewing.
Wow. Its been a while with any sort of update. I guess all I can say is life happens and sometimes I find it hard to sit and collect my thoughts and put finger to keyboard. Its been a busy first half of 2014. My Heres to Beer challenge has fallen in favor of exercise and getting healthy. It makes it hard to be motivated to drink 1000’s of calories of beer when you know how hard it is to burn them off. Of course, my exercise routines have had their speed bumps as well.
Work is good. Recently, I interviewed for my dream job but didn’t get it this time around. I will have to keep working hard and positioning myself for the next opportunity. My project load is ramping up just as I hoped it would when I moved to Fairfield. I still miss the friendships that I built over all of those years in Merrimack but the move has been great. Who can complain about Northern California weather? Sunny and 80-90 every day with no humidity and a nice breeze.
My kids are growing up so fast. Tom starts kindergarten in about a month. He is a trip. I wish I had as much energy as he has and I wish I could help focus him a little more because when focused he does amazing things. Evie turned 2 just a few weeks ago and has such a great attitude (always smiling and giggling) even when her brother is taking her toys.
Things are good but I just an not motivated to make beer. I need your help. I am literally in my garage writing this while staring at my homebrew equipment and for once, I have no idea what I would like to make, try, experiment with. Any thoughts?
As part of a discussion, I had with my wife around Christmas and New Years, I have decided that it is probably time to slowly begin reducing my substantial beer collection down. I figure I am letting perfectly good beers go to waste and if and when we move, having this down to a single box of 24 instead of nearly 300 when we moved would be a good idea. I will try to keep notes and update the page daily / weekly. Its in the top called “Here’s to Beers”.
As I have attempted to get back on the horse, I am met with many positive and negative to this new inspiration. The positives are that I have been focused enough to fix a few things around the brewery that has frustrated me in recent months (broken shelf on brewstand, clean and rebuild all of my keg couplers and taps, inventory hops and malt). The negatives is I have too many ideas on what to brew. RyePA, crabapple mead, and a Lavender Wit to name a few. I need to find a way to brew one of them soon to satisfy the urge.
After hanging out with my family the past 10 days, I realized that I need to get back into brewing. I still love beer and I am very passionate but I think I am in a rut. The new job is tough. I am still learning and that uneasiness is unsettling and makes it hard for me to think outside for inspiration. I need to brew more. I need to brew more. I need to brew more.
Ok, now I have said it. How do I do it? I have 1000 reasons that I can’t but are they just excuses. Kids, work, wife, obligations, t-ball, lack of recipes, beer without labels, diet without drinking, etc. Only reason to brew is that I love it. The creative outlet is a way for me to challenge myself and get beyond an evening of candy crush or Food / Cooking Network shows.
I removed my first excuse on Tuesday after dropping Steve at the airport. I went to a homebrew supply store in Berkeley, CA. The store name is actually called “Oak Barrel Winecraft” but they seemed to have as much beer and wine ingredients. I bought LME (Pale) and DME (Pilsner), Palisades, Columbus, and Summit hops and a smack pack of my go-to yeast, Wyeast 1056. After reviewing my other ingredients in the inventory, I have decided to make a RyePA (since the classic recipe is long last to a failed hard drive). My focus will be on making it drinkable, bitter, clean and free from defects (unlike the last attempt).
Now I need to find some time to make it happen…. Any thoughts on how to make it happen?