Written by Ken Carman

I met Tom Vista: aka, Hop God, aka Hop Tyrant, a year or two after I joined Music City Brewers, if I remember right. A bit tall, crew cut, slightly large ears and probably the only voice that can compete and win over my admittedly loud stage voice. I met Tom Vista shortly after we joined Music City Brewers. Back then Hop God wasn’t quite a deity yet. Maybe a semi deity. I suppose he didn’t have enough “minions” yet to worship his deity-ness, lick his deity toes, kiss his…

Should I stop there? I suppose I should.

But Tom is so much more than Hop God, but let’s cover our deity bases first.

So my readers may ask, “Hop God has ‘minions?’” After Hop God declared February 28th National Hop Day, which oddly coincides with the what some claim is his birthday. (Aren’t gods eternal?) He has also declared…

A HopGod BEER you ask, minion, what are these? Well…..

If you think Mead, Cider, Wine and like are nothing more than HOPLESS CRAP

….You might be a minion.

If you have tasted a IPA and thought there should be MORE HOPS

…..you might be a minion.

If you have tasted an Imperial IPA and thought there was too much alcohol and not enough HOPS

….you might be a minion.

If you have dry hopped a bock beer or any decidedly malty beer

….you might be a minion.

If you have ever brewed a recipe and decided to add MORE HOPS

….. You might be a minion.

If you have added more than a pound of HOPS for a 5 gallon batch

….You might be a minion.

If you have 10 lbs of hops in the freezer and get worried that won’t last very long

….You might be a minion.

If you have ever brewed a HopGod BEER

…. You’re definitely a Minion!

Tom under rates himself. He is much more than “Hop God.” Every year, in the fall, we do a BJCP competition. Last year we had 401 entries. Hop God has organized Music City Brew Off for seven years. He created most or the organizing system we use: based around milk crates. At two bottles per entry you can imagine sorting bottles alone is a major concern, not to mention labeling, taking off anything that might identify the brewer during judging and not breaking the buggers. Having helped many times I am surprised how little breakage there is. I seem to remember very, very few. He also checks in judges, helps assess and decide where competition will be, assigns tables… well, I can’t think of anything he isn’t involved in.

He’s more than competition organizer. Together with several club members he started the Bunker over at his house. The Bunker is in Tom’s cellar. But before you go down there stop and say “hi” to Tom’s father XXXXXXXXXXX up the stairs to your left and to the back. Then go back to the living room and head down the stairs. Careful! It’s a short trip, but a sharp drop.

They brew almost every other Wednesday… sometimes more… and the list of what they have brewed is impressive.

Here are a few…

Chop Chop Porter

Hopapcolypse

Citra Ass Down

4 C’s of Christmas Day

Darkside of the Schwartz

Hump the Cat Pale Ale

Bunker stories are legend, including the origin of the Hump the Cat beers they have brewed, and they sometimes include Tom’s dog Cubie. Here’s Cubie watching over visiting brewdog Scout as he eats, camera lens looking up and out the back door of the Bunker.

Here you see the Bunker taps. Above this is where they write what’s on each tap. You might see some version of “Chop Chop,” or “Hump the Cat.”

“Chop Chop” was used to name beers after Karen Lassiter, brewer at Boscos in Nashville. Karen brewed at the Bunker long before she started brewing professionally. She kept running around the Bunker trying to get her fellow Bunker-ettes to work a little faster saying, “Chop, chop!” “Hump the Cat?” Blame Cubie. Enough said!

Here’s Tom with fellow Bunker-ite, Jonathan Adams, at GABF in 2009. Where there’s beer, Tom and his fellow Bunkers go.

Music at the Bunker is unique: all beer songs. I never knew there were so many and I make my living off of music to a certain extent.

Don’t fall asleep when you’re at the Bunker. Take it from me: you may find yourself with some unwanted “tattoos.”

One of the missing and very much missed members of the Bunker Bunch is Ed Tate, former President, who died in 2008. He was a personal friend of mine as well. Ed knew how to be very technical in his brewing yet relate to those members who were more into to beer for fun. He also listened very well to club members and tried his best to make the experience of being a member of Music City Brewers the best it could be. We all miss him.< <<<<<<<<<<< .

Some Bunker-ettes stay there all day and brew some days. The original group was <<<<<<. Some have been added, one unfortunately gone. The current group include Jonathan Adams, Phil Snyder, Karen Lassiter, Jim Craig, Adam Hardgrove<<<<<< and Brandon Jones. Brandon who? Oh, our current club president.

I asked Tom what advice he might have for homebrewers and those who might want to start a brewery like the Bunker…

(As for…) trying to start a group effort, I would suggest that the group live in approximate close proximity – not necessary but makes the effort a lot more logistically feasible, and understand that those who might initially agree will need to realize that there has to be both a dedicated space – one person’s brewery/house/garage and the dedicated time. Also some basic rules of operation, costs and such need to be addressed. With the (Bunker) Bunch we basically share the cost via bulk orders of materials, person contributions to recipes, tip jar to fund fuel and co2 and the fact that I am not married and can dedicate my disposable income to the effort. Also need to establish some kind of timing – if it does not occur often enough, it may not last very long – we brew two times a month every other Wednesday and on the off nights get together some of the times to rack, keg, bottle or otherwise do some kind of maintenance or just drink a lot. Obviously that is a general rule and can be altered to meet individual needs and allow different people to brew a desired recipe when time allows. Also some kind of standards for doing things (that) need to be addressed. An on going problem here at the Bunker… is sanitation… especially the ‘post fermentation’ which seems to be our problem – we have had excellent pre-fermentation sanitation but our kegging and distribution seems to be our problem.”

Here are some of the improvements Tom would like to see at the Bunker…

…more automation, more stainless specifically quick disconnects and finally; and most importantly, some way to identify our kegging/souring issues that continue to occasionally cost us.

There’s so much the Bunker-ettes do, and so much has happened, the only thing I can think of that they need to do is dress up some night at the Bunker and show how well they can compete with the Rockettes. I’m waiting. Of course Cubie must join the dance line.

We have so many great brewers in the club. I do have plans for further Music City profiles in the future. But I picked Tom first because when it comes to creating happenings like the Bunker, organizing events and getting the club moving forward I can’t think of a more consistent, constant motivator in the club than Tom. I would type, “Pain in the…” but that’s my job.

Tom’s passion for brewing is something many share in the club, but his passion for hops has taken Music City Brewers and Nashville brewpubs into a trend far before highly hopped became the trend in Nashville, in the South and maybe even in many American brewpubs. For this, Tom Vista deserves bragging rights.

So next national Hop Day: February 28th, 2011, raise a glass to more Saaz, more Cascade, more Centennial, more Mount Hood, more Fuggles and more IBUs whatever the bittering and aroma source!

And may the hops be with you, too.

-30-

Brewer Profile is a column by Ken Carman honoring those who brew beer and their craft. Brewers featured may be homebrewers or professional brewers.
© Copyright 2010
Ken Carman and Cartenual Productions
All Rights Reserved

Ken Carman is a BJCP judge; homebrewer since 1979, club member at Escambia Bay and Music City Homebrewers, who has been interviewing professional brewers all over the east coast for over 10 years.

The Topic: Genetically Modified Yeast

“Maybe they shouldn’t have modified it that much?”

I admit: I may need some help regarding this from wiser brewers and judges. Genetic manipulation alone has never been my strong suite. Hey, I graduated college in 1976, and my major certainly wasn’t Science. As a judge, brewer and beer lover I’m always eager to learn more.

My cousin sent me a link to an anti-Monsanto blog that claimed beer yeast was genetically modified. I was immediately suspicious and not because of the Monsanto connection. To say that Monsanto has some rather controversial business practices is like saying, “We breath air.” A generalization and understatement? Duh.

But I’m also not adverse to all genetic manipulation. Intentional, or not, we have been manipulating for centuries at some level: slicing different strains of plants together, morphing Scottish highland dogs into rough collies, growing a whole ecosystem for Avatar. Wait. Please don’t tell me that last one was special effect movie magic. It was? Oh, now I’ll have to go to one of those support groups that help out those who are disappointed there is no Pandora like in Avatar. Sniff. Sniff.

No, I’m not kidding about there being an Avatar support group.

Now, what was I writing about? Oh, beer, that’s right!

I really don’t fear that my favorite yeast will appear in some real live Godzilla event in the future, but I might bring the genetically modified popcorn if it does. I’m not completely against genetic manipulation of our food or our yeast: as long as we bring back and institute strong testing before market, and the ability to pull product off the market quickly. No more gutting of intensive testing of what we consume before we actually consume it. More. We need more testing and a bigger army of those who test, and more strict; before market, rules. If there’s the slightest, scientifically valid, question… the answer is, “No.”

I certainly include genetically modified beer yeast.

No, I just don’t see why, any average brewer in a micro, brewpub or even some major breweries… please notice the qualifying “some…” would need or want genetically modified yeast. Brewers have a long history of having a house yeast. McGuires in Pensacola, for example, had the same house yeast since 1988. I think they still use the “same” yeast, or did until a few years ago. Well, sort of “the same yeast.” By the time a yeast propagates 5 or so times it’s a different yeast, except perhaps in one way. Yeast carries much of the unique flavor: house “brand,” if you wish, over to the next batch. Yeast is an incredible survivor and so treasured that Flag Porter used beer yeast culled from a ship that sunk in the 19th century. I suspect that that yeast may not be the oldest ever used. Some brewers are willing to try anything….

(Product warning: may not contain any actual Dog bollocks.)

…to praise and curse the beer Gods at the same time.

Now of course new yeast is by all means used in micros and brewpubs: not all batches have the house yeast, if there is one. There’s plenty of it out there and it’s not all that pricey by any means. Smack packs, yeast cultures and even dried yeast are in plentiful supply: easily available. The cheapest is often dried and, unless you want to use it in your next beer, it works very well. Drying the yeast stresses it out to the point that you might as well re-pitch fresh dried yeast. Why not? Less fuss, less bother and even brewers like Pioneer in Sturbridge, MA have had great success with it. Want to do high alcohol beer? There are special yeasts for that and one can always freeze and remove water. There’s so much yeast out there brewpubs often willingly give their excess yeast to homebrewers. And, as a homebrewer, if you want to mimic Guinness, you can get Irish yeast culled straight from a batch. Maybe it’s not Guinness, but it should be close enough.

And this opens another discussion-based can of worms. I could very well see how some company might genetically modify a yeast to be more like Guinness, or whatever. But… why? There are so many great sources of yeast and I would think the process would make it so expensive only the homebrewer willing to spend wads of cash for something he might get simply by buying the Irish yeast.

The whole thing makes no sense to me except in a few ways. How about altering yeast to get better head retention? But notice the following quote from the link I provided…

“…German brewers had expressed “unofficial” interest in his work but at the moment they don’t think there is much of a market for the beer because of the German public’s opposition to GM food. (Thank goodness)”

Does anyone else in the brew community suspect there may be more here to the “unofficial-ness” of the interest than simply genetically modified angst?

Here is one application amongst lagers. The length of lagering times may be annoying to some owners of brewpubs, for example; especially those with small capacities and large, thirsty crowds. But lagering times shortened by “3 days?” Hardly seems worth it. Here again, cost effective when you can produce an ale loved by these same quaffers? The question here is one of need vs. cost.

That same brewpub I mentioned before, McGuires, has brewed a very light ale in both Destin and Pensacola that keeps lager lovers coming back for more. While it’s a tad more “ale-ish,” I have seen Stone Beer at Boscos satisfy crowds as well. As a reviewer I’m been from Maine to Louisiana and many have light ales that come close, though I must admit McGuires has worked so hard on the concept they seem to have come the closest. Mr. McGuire is a Bud drinker, that’s why.

Let’s admit something here. Light ales made to compete with Standard American Lagers or Lite, and especially light lagers, are by no means my favorite quaff. When I started to flesh out this edition of Brew Biz I did some research. Wow. Someone compared the “changed” recipe for Boscos Flaming Stone Beer to “spinach dishwater?” Yum. Spinach beer. Guess I’d better try it again next time I’m there. Hopefully my usual drinking mate, Popeye, won’t have a conflict with Brutus that day. Or maybe if he’s gone back to calling himself “Brutus” he might join us for two or more? “Et… two, Brute?

Eliminating that sulfur sense I find in some lagers using “GM?” Hey, I’d be happy: having had one too many lagers with too much of that sense, I’ve “sulfured” enough. But I suspect ale lovers like myself still won’t be won over. This drive for “purity” that, in my opinion, simply substituted one defect for others, also eliminated certain “defects” in low quantities that help provide flavor. I suspect a large number of ale fans would agree.

I could see an application in the non-alcohol malt products, I suppose. And maybe super high alcohol beer, but most I’ve had are so hot and astringent I agree with pro-brewer Todd Hicks: about as palatable as “used motor oil.” It’s not the yeast, it’s the nature of the product. I suppose one could engineer for that, but why not just drink malt whiskey or some other malt-based hard liquor?

Another way is a bit frightening, I suspect, for some brewers… depending on popularity. If A/B-InBev or Coors/Miller for example, decide to have beer yeast genetically modified to create some really unique flavors, or products, that become extremely popular and threaten the craft industry, ah, “there be a swamp no one pirate brewer would wish to sink in.” I can certainly think, considering past history, certain big brewers might hear yet another Siren call: another way to squash the craft beer industry. They would have the rights to that yeast and anyone trying to use it would suffer severe consequences. Ask farmers surrounded by Monsanto farms when the wind just happens to blow a seed their way. Even just being accused of their house yeast being mixed ever so slightly with the GM yeast could have serious consequences.

(One example of a mythological Siren, perhaps apologizing to sailor whose ship hit the rocks?)

But such not so mythological Siren calls can wind up crashing sailors and their brew-ships upon the rocks of market uncertainty. So as far as the popularity of such products? I’m not holding my breath. Big brewers have gone down this path before: making unique products that might help them dominate the beer market even more than they already do. Never quite works out that way. And often what they get, well to put it politely, is product most true beers lover laugh at, product they will never flock to instead of drinking fine ales or lagers.

Anyone else heard of “Zima?”

-30-

Brew Biz: Werts and All, is a column dedicated to review, discuss and comment on all things beer including, but not limited to: marketing, homebrewing and homebrew/beer related events, how society perceives all things beer. Also: reviews of beer related businesses, opinions about trends in the beer business, and all the various homebrew, judging and organizations related to beer. Essentially, all things “beer.”

©Copyright 2010
Ken Carman and Cartenual Productions
All Rights Reserved

Written by Patrick Dever for the Auburn Plainsman

Alabama’s alcohol laws are changing again.

Legislation was approved in the Alabama Senate legalizing home brewing of beer, wine and mead.

Republican Sen. Larry Dixon of Montgomery sponsored the bill, even though he said he was not a home brewer.

“There are home-brewing clubs around the state,” Dixon said. “It’s their hobby. They don’t have a legal way to get their product to their tastings and their shows where they judge the best beer.”

Dixon said home-brewing clubs brought this issue to his attention.

Want to read more? Click…

HERE

Brian H. Gill for Catholic Citizen America

The image of Jesus Christ, holding a beer can and a cigarette, reminds me of the weird but (I trust) well-intentioned efforts in the sixties to make Christianity like, you know, relevant.

It’s not. The image is in a handwriting workbook published in India.

The company that made and distributed that book made a really, really big mistake. India is one of those countries where deliberately offending someone’s religious sentiments is illegal.

Which may or may not be a good idea.

Anyway, here’s an excerpt from the news:

“Christians in India’s northeast are outraged after a picture showing Jesus Christ holding a beer can and a cigarette was discovered in primary school textbooks.

“The image appeared in a handwriting book for children in church-run schools in the Christian-majority state of Meghalaya, where it was used to illustrate the letter ‘I’ for the word ‘Idol’….

“…Police said they were hunting for the owner of the New Delhi-based publisher, Skyline Publications, who faces charges of offending religious sentiment, local police superintendent A.R. Mawthoh told AFP.

“The Roman Catholic Church in India has banned all textbooks by Skyline, while Protestant leaders called for a public apology.

“The state government also denounced the publication.

” ‘We strongly condemn such a blasphemous act. Legal action has been initiated against the publisher,’ M. Ampareen Lyngdoh, an education minister in the Meghalaya government, said….”

(myFOX New York) [emphasis mine]

The rest can be found HERE. Do be aware, while part of the article is about beer, it is written from a Catholic perspective and also deals with Catholic topics as well as beer.

Greg,
I have a few items that may be of interest to the club. One is that next month we will have a pre-order sign up for a 50 lb bag of Briess two row during march. pick up is from April 1-15 and the cost is only $39 a bag. If you don’t order ahead the price for a bag is still discounted at $49 a bag for April.

Second is that we are again hosting a Big Brew Day event. We will provide all the ingredients to make the AHA’s recipe for Scottish ale for those who come and brew with us at the store. We will also have our grill there and cook up a bacon explosion and any other grillable foods that anyone wants to bring.

Roger

Hi all, again.

Just a quick reminder that we will be judging ONLY categories 9-D and 13 (all) tonight, but feel free to bring whatever you like to share.

Sadly, the cider competition at Goold’s Orchard for this weekend has been cancelled.  Reed tells me they are trying to reschedule, and I will let you know when I know.

Reed Antis of the Saratoga Zymurgist is putting together an e-mail list for the homebrew store that will include special offers and other news of interest to club members.  If you wish to be added to his list, drop him a note at:  oosb@verizon.net  or give him your contact info tonight.

Roger Savoy is doing a Big Brew Day event at Hennessey Homebrew Emporium in East Greenbush, and also has a deal on bulk grain for club members.  See the info below…I was told by many participants that it was a good time last year.  He provides all the ingredients, you just bring your brew equipment and make beer!

Finally, we are looking to expand our number of volunteers for this year’s Knickerbocker Battle of the Brews in November at the Albany Pump Station.  There is an organizational meeting this Tuesday, March 9th at 7pm at OSB.  We are looking for a few assistant/trainee types, to take over various jobs in the future, and to assist those and learn the ropes from those of us in those positions.  We are also looking for an activities coordinator for the southern area (Saratoga and south).  This person will coordinate between the club and brewers  to arrange for club brew days, club dinners, and other beer-related events.  See me tonight, or reply to this if interested in volunteering.

See you tonight,

Greg

Saratoga Thoroughbrews.org

Written by Ken Carman

“I HopGod therefore declare for the rest of the world to recognize; that February 28th be forever known as National HOP Day. To further celebrate THE HOP and to the joins the ranks of HopGod Minions everywhere, maybe it is time to brew a HopGod BEER.” -HopGod

Last Saturday in the Nashville area we celebrated “National Hop Day.” Or maybe “More Hops Day?” That’s the cry of the Hop God, or Hop Tyrant, Hop God’s nickname. More will be written in a few days about the legacy of this mysterious deity, or semi-deity: demigod… no relation to Demi More… on this site. Stay tuned.

On Saturday several brewpubs in the Nashville area celebrated National Hop Day and even brewed Hop God Ale.

Hop God himself blessed this HopGod Ale with hop additions, as Boscos brewer Karen Lassiter claimed that day. Here’s Boscos brewer Karen and her man slave/husband, Jack.

Twas a grand National Hop Day. Boscos provided pasta and several kinds of pizza for the event. And since we drank up all the Hop God Ale we can tell even this fine gentleman, and fellow Music City homebrewer, definitely had his… Phil.

The following letter is all too real. It is part of a campaign to allow growlers in Florida. We can only hope that change really is coming.

“To the Honorable Mike Horner:”

“Thank you for your consideration of sponsoring a companion bill to Senate Bill 2062. I am a retired police officer and small business owner. Your support of this legislation, including allowing my brewpub to sell for off-premise consumption is crucial to helping my business survive the ongoing economic down turn, and continuing to support my family and community.”

“Cocoa Beach Brewing Company is literally a ‘Mom and Pop’ small town business. I am both the brewer and bartender. My wife and children are also involved in helping run the pub. Cocoa Beach is heavily dependent on tourism dollars. More than once a day I have customers from other states come into my pub and ask if I can fill a ‘growler’ bottle to go. Also as often, I have potential customers who do not drink beer, but would like to bring something unique from Florida home when they leave the state. They are often bewildered that I cannot provide my product to them, as it is commonplace in most other states to be able to do so.”

“Cocoa Beach Brewing Company
150 N Atlantic Avenue
Cocoa Beach, FL 32931″

Nashville, TN area

Next Meeting March 13th: Saturday; 2pm

Where?

3120 Winberry Dr.

Franklin 37064

Directions

There are several ways to get here from Nashville, but most do the following:

* 65 South to Hwy 96 exit (Franklin/Murfressboro)

* At the top of the exit turn RIGHT(WEST) toward Franklin

* Follow Hwy 96 WEST all the way through Franklin(about 6 miles total). You will have to pay attention to the signs for Hwy 96 once you get near downtown Franklin as it will guide you around the outside of the downtown circle

* Keep on 96 WEST until you get to Downs Blvd(there is a strip mall there with a Walgreens and a BP on the other corner)

* Turn LEFT onto Downs Blvd

* At the next light about a mile down turn RIGHT onto Boyd Mill

* Take your 2nd LEFT at Franklin Green Parkway(the entrance to the subdivision)

* Take your third RIGHT onto Winberry Dr. The 10th house up on the left at 3120 Winberry

If you’re coming from somewhere south of Franklin on 65, just turn left on 96 instead of right. Just be sure you’re going west.

Feel free to call 578-7827 if anyone else needs specific directions.

Also, parking could be an issue. Some people park at the pool parking lot, which you would come to if you didn’t take a right onto Winberry. Its just a short walk from there to the house.

Looking forward to it!

Thanks,

Erik Lutkins

615-578-7827

Joey Bowman here! It has been awhile since I have talked to you all. I haven’t brewed any in over three years but it is on my mind for the future. I have something to sell that some of you guys in the club may be interested in purchasing. A few years ago I bought five 14.7 gallon SS conical’s I have three set up on one frame that is not for sale but I have one extra (did have two – one is now spoken for) that I have decided to sell. I have the 14.7 SS conical, 20inch SS lid, and a gasket. I will take $275.00 each for the set. A person can build a metal rack or even wood to do the fermenting. If you have never fermented in large volume and in SS, this is definitely a step in a better tasting beer. Attached you can see today cost, I paid $20 each for the gaskets and shipping today on a single would be $40 or more.

Conical $228

Lid $ 59

Gasket $ 20 MY PRICE $275.00

Shipping $ 40

TOTAL $347.00

Please E-mail Liz: tinlizzie421@comcast.net

You know Karen as a club member, the editor of The Score and her husband Jack’s real boss. But on National Hop Day drink this brewer’s beer at…

National Hop Day!

Saturday, February 27, 2010. 1 – 4 PM

__________________________________________

Boscos has declared the last Saturday in February as National Hop Day! Join us for fun, hops, prizes, more hops, HopGod Ale®, still more hops and still even more hops.

Plus, the Hop Tyrant will thank you.

MORE HOPS!!!!!!!!!!!!!!!!!!!!!!!!!!!!

musiccitybrewers.com