Cookie Karma?

I never thought I would make the transition so soon but I am becoming one of those grumpy old curmudgeons that seems to never be happy. I mean I am happy. I have a beautiful wife and an adorable son. I have a good (albeit stressful) job and I am not want for much. I guess I just hate that people take advantage of others instead of working just as hard as I do to get what I want.

The classic hair-pullingly frustrating example was today at the grocery store. It wasn’t the slow and inattentive cashiers, it wasn’t even the inconsiderate folks who wedge their family of 12 into one of the aisles completely grid locking it and my ability to purchase yogurt in tube form. Nope, my issue was much more sinister and selfish. As I am pushing Tom through the bakery section which is designed to keep all the tasty pastries and cakes at Tom’s eye level, Tom said he wanted a cookie. The bakery at Hannafords is really awesome about offering a cookie to children who are 12 and under. Its like a concession to the already stressed parents who have to wrangle their kids though a store that is designed for impulse. The 5 minutes of pleasure and distraction that a single sugar cookie can offer is priceless. So, I head to the small 12″ bin on the pastry counter to grab Tom one of these 5 minute timeout cookies. Except I have to wait. I figured hey no big deal, another parent is looking for the same calgon moment. Except this parent looks more like my parents (maybe in her mid to late 60′s). Ok, cool. Gramma is helping watch little Timmy or Rachel for the afternoon. Nope. Not a single other person around. Just an elderly lady stealing cookies. Cookies that Hannaford’s doesn’t need to offer and definitely doesn’t intend for its older patrons. I tried to ignore it, grab Tom his cookie, and assume that this women’s cookie intentions were noble. Like so many times in society today, I wasn’t wrong. I notice this same women 5 minutes later nibbling away in the salad dressing aisle. Argh!!!! I wanted to say something but was crippled by the thought that maybe my anger is unwarranted. Maybe she has a good reason to take cookies from children. Maybe she has some reason besides being a common cookie thief and overall, bad person. It’s sad because I am sure this wasn’t her first or last time doing such a thing. Eventually, I am sure Hannaford in an effort to control costs and minimize cookie consumption will eliminate them all together and then has anyone truly won besides our cookie thief.

Back to me and moving beyond the universally implications of this cookie stealing event, I am just frustrated that I didn’t say a word. Just internalized my frustration and kept the cart moving forward. Tom was completely unaware of the situation and content with the sugary goodness of his own cookie. I guess sometimes its better to just say nothing if you have nothing nice to say. I am sure Karma will work itself out. But I wonder and feel free to comment, would I have been just in saying something? Is my lack of action help her justify the behavior? Did I do the right thing?

What are your thoughts?

Back in the Saddle

I need to do a better job posting updates here. I think I spend too much time on Facebook and not enough here. Lets see whats happened since April. I am now in charge of Utilities in Merrimack. The Bruins won the freaking Stanley Cup. The Red Sox are number #1 in the American League. I have brewed 4 more beers under the CCB label and helped Steve in his first project beer (a Belgian Wit). Look for more pictures, lots of brewery updates, pictures of random stuff, and Tom updates. I am off to Maine now for the Master Brewers Meeting at Baxter Brewing. Cheers

Is it bad luck?

The Red Sox suck and I wonder if my offseason of naming home brewed beers various Red Sox themes has caused it. The “Dirty Water” of my maple oatmeal stout and the lagerific taste of the “Right Field Roof Box” lager may have created a short of disturbance in the force. Maybe I need to focus more on the teams that need it, “Another 40″ malt liquor to celebrate the 40 years its been since the Bruins hoisted Lord Stanleys Cup might just be what the doctor ordered.

Anyway, off to Fenway to hopefully reverse my curse on the team. Go Red Sox, Go Celtics, and why not, Go Bruins.

Opening Day

I need to post some about the three beers that are in process but I will do that later. As the beers are bubbling away, my mind turns to baseball. Red Sox baseball. The season is off to an inauspicious start. I went to the first win of the season yesterday. Its a great team that isn’t playing like it. Hopefully, some home cooking gets the pitching and hitting lined up better and we can go on a little streak. Time will tell. I am off to the second game of the weekend. Go Red Sox.

The City that Trees Built

The trees grew tall and straight and the mighty Androscoggin River swirled and leaped. Jumping from ledge to ledge as it meadered south from its home at Umbagog. Turning East towards its ultimate fate in the Merrymeeting Bay. This river was the lifeblood of a region. Bringing vitality to the region. The buzz of saw mills, the whirl of textiles. At the center of this behemoth of water and bridled fury, lies the quiet village of Berlin, NH. Berlin, incorporated in 1829, become a powerhouse of industry in Northern New Hampshire. At its peak, it was the 4th largest city in NH and the largest in the upper 2/3′s of the state. The CIty that Trees Built, Berlin, is my inspiration for my colonial inspired Berliner Weiss. Not as sour as its European brethren’s, it has a subtlety of tartness with the body of a mild wheat beer. A perfect balance of old world and new. Built by a generation of hard work and desire. The City that Trees Built Berliner Weiss is here. CtTB BWeiss. Welcome and Enjoy…

 

 

The Androscoggin River running through Berlin

 

 

Jonathan Jay
Brewmaster
Champion City Brewing

Berliner Weisse – Lesson’s Learned

Berliner Weisse is a really interesting and intriguing style that is all but dead. Heck, there are probably more berliner weisses being brewing in the United States than in Germany. At the MBAA National Meeting this past summer, it seemed that many of the esteemed brewers from the VLB in Berlin didn’t really see much of future for it. I love them. I think its probably one of the few sours that I could drink nearly 100% of the time. The mellow lactic sour that gives it a crisp and refreshing finish that makes it perfect for summer. For a quick 5 minute tutorial on Berliner Weisse, please read the wiki page

I brewed my first Berliner Weisse last winter before the heavy snow set in and watched it bubble away in my kitchen for several months. I spent most of those months hoping. In the battle for dominance between yeast and lactobacillus, sadly, yeast won. It isn’t as sour as I had hoped because the yeast fermented it out before the lacto had a chance to really get things sour. Things to consider next time. Make a soured mash. This seems to be pretty traditional but a detailed and complicated step. I could have giving the lactobacillus a bigger headstart. I gave it 3 days but didn’t have enough patience. Maybe a few more weeks and then pitch the yeast. Or split the brew and ferment 50% with lactobacillus and the other 50% with yeast and blend them for a finished product. Lots of options for round #2

One of the biggest negatives in my first brew was a mistake that I made in fermentation. While sitting in my kitchen, I left the carboy open to light and I actually detect a skunky lightstruck note in the finished product. Its not unpleasantly strong but its definitely there. Its a rookie mistake and something I shouldn’t have ever done. *head slap*

I am better prepared for round #2 of producing sour beers. I have duel fermentation and bottling equipment that I can use specifically for sour beers. I understand the basics of how I screwed up my first attempt so that I can avoid it next time. It was a fun and educational first attempt. I am looking for to my next attempt. This style is one beer that I want to be a staple of the Champion City Brewing Lineup for years to come.

 

Spring Training in the Champion City

Spring Training has begun in Florida and as the weather warms in Southern NH, the Champion City Brewery is starting to get ready as well. The Red Sox are stacked with one of their best lineups ever and I figure that the brewery needs to create a spring lineup that can compete. The lineup ranges from an American Pilsner, a maple oatmeal stout, a mild, the vanilla coffee gluten free Porter, a Brown Ale, and batting cleanup, the return of Grand Slam IPA. It should run the beer color spectrum. Still working on names but I am leaning towards the following.

American Lager: Right Field Roof Box Lager

Brown Ale: The Bleacher Creature Brown Ale

Imperial IPA: Grand Slam IPA

Gluten Free Beer: Java Bean Porter (GF)

Maple Outmeal Stout:  Pudge’s Maple Oatmeal Stout

 

I also plan on creating my first line of sodas including root beer infused with korean ginseng and palm sugar and maybe a few fruit inspired creations.

Like every Red Sox spring, its full of promise for what the summer and fall may bring. Lets hope 2011 is a banner year for the Red Sox and Champion City Brewing.

Staying in the Granite State

Sorry for being slow to update. For those wondering, I didn’t get the assistant brewmaster position in Newark. The interviews went really well and from the feedback I received they had me ranked as their second choice. I sort of knew that it would be a little of a stretch as I do not have a lot of the management experience that I would have needed. Technically, I am awesome and they would be happy to have me but this position would have lots of people reporting to me so having a few more months or experience would be beneficial.

In all of this, I was offered a job in our Innovation group in Saint Louis. It was a lateral position but Innovation and New Product development has always interested me. I was excited about being offered the position but after through consideration, I turned it down. I have a great opportunity in Merrimack and my “almost” success in the Newark interview just reinforces that I have a better career path on the track that I am on. It is always fun to know you are valued and wanted and the process of interview just reiterated that.

So I am staying in New Hampshire a little while longer. Spring is in the air, Champion City Brewing is started to heat up. Look for new beer news in the coming weeks.