It’s exciting times cause the MrsGamerJones is in the house to talk about big hairy monkeys, subscription games, xbones and compiling over 1 million v-card..err..gamerpoints. The Last Guardian is on its way and we believe them because we’re as stupid as the geniuses at EA who think Battlefield’s reputation has been untainted by all of its glitcke&o*wlz@#ssieh282jgnu82nes
Back at the video game podcasting again…actually we have been regularly but I just have been forgetting to share them with ya’ll.
Was drinking that Uinta Wyld Extra Pale Ale all night long! Love that beer!
Pretty happy with how these Sasquatch Brewing Co. labels are coming together. (I drew the squatches a while back. Bill provided colors.)
Super cool to see what other designers are doing for other breweries. Also…their deep fried kimchee pickles are to die for.
Above is a video taken Saturday night at an ECHL Idaho Steelheads game. It shows fans pouring a $7 large beer into a $4 small cup, and discovering that each holds exactly the same amount of liquid. Now the arena is facing a lawsuit, because rule number one in sports is that you don’t shortchange hockey fans on beer.
Not really a shocker but still so dishonest and disgusting. I don’t see how the fans won’t win this one. I’m more interested to see if there are more suits against other places…maybe no one else is doing this…
Unlike underground distilleries that could whip up small batches of illegal liquor, big breweries couldn’t just slip into the woods for 13 years. How did the few breweries that survived Prohibition do it?
What exactly did those breweries do? Ice cream!
See kids, history can be fun.
About to go to drinks with my former intern who I can now call a colleague and pass on some wisdom.
Possibly one of the best days in the last 6 years, helping shape and educate the future.
Only posting this song because this acoustic album has me in a great mood haha!
Brewing industry work may not be what you expect. [Photographs: Collin McDonnell] I brewed my first batch of beer at home about seven years ago. It took me three years to land my first professional brewing job, and one…
Very good/interesting article. Happiest brewers are the hobbyists? Wouldn’t be the first time commercialism killed a passion I guess :-/
This is an EXCELLENT article. I’ve heard this advice from a number of homebrewers gone pro.
The point it drives home so well is that if you want to step up your brewing game and go pro, don’t romanticize the idea. Because, much like homebrewing, you will be spending a LOT of time cleaning. And then, unlike with homebrewing, any waste when brewing is money out the door. A big enough mistake in a big enough brewery can mean thousands, if not hundreds of thousands of dollars quite literally going down the drain. So there’s that pressure. And of course, there’s the paperwork. Especially if you’re the owner.
I would love to get into professional brewing. And I’d have no problem with the much more prevalent and much less glamorous heavy lifting, scrubbing, and cleaning taking up more time than actual brewing (hell, understanding that at first, I’d be doing 100% lifting, scrubbing, and cleaning, and 0% brewing). My issue is the $8 an hour (or less) starting wage, even for some pretty experienced brewers. The Brewing Network’s “Brew Strong” is doing a “Getting A Brewery Job” series of episodes, and apparently that’s the reality. Starting at near minimum wage is pretty much commonplace.
It’s even common to start out making LESS than Minimum Wage at small startup breweries. Consumers would probably be surprised at how much of their craft beer is being made and/or packaged by volunteers or so-called “interns.” Craft brew “internships” are a crafty way to get around paying some employees AT ALL. Many cash-strapped brewery startups (and they pretty much ALL are) forgo paying their employees wages, instead offering that knowledge and ‘on-the-job training’ as payment itself.
I can think of at least one microbrewery that employs zero packaging workers and even raised the money for their packaging line through crowd-sourcing. (An expansion at an established brewery, not a brand new business) It’s these types of unsustainable ‘entrepreneurial innovations’ that will necessitate a fallout… how long can these crafty guys keep their free labor force in action… and off their accounting sheets…?
I’ve heard of this many times. And many of the “interns” gladly eat up the opportunity to “volunteer” and work for free.. However, it’s of questionable legality. In the “Brew Strong” episode(s) I referred to, Jamil Zainasheff actually talks about that. Free labor is just flat out illegal in most if not every state (unless the brewery is a non-profit, I suppose), even if not always thoroughly enforced. He mentioned how it pertains to Heretic (and the State of California) as a required calculation of the sum of both wages (or lack thereof), as well as the value of the education they’re providing, and how that’s legally required to meet or exceed what they would make were they to just get a regular job on the open market. It’s a tricky equation that many breweries likely fudge the numbers on, which could easily get them in trouble down the line. Other breweries (such as Heretic) opt to avoid that situation entirely by making folks paid employees and not offering unpaid “internships” or accepting “volunteers”.
It’s a problem in just about every industry…the design industry is notorious for non-paid internship, “logo contests” and it highlights the problem with most start-ups not having the capital they need. It’s a scummy thing to do and and the attitude that you should be grateful for the opportunity.
As the days lengthen and the first signs of warmth, sun, and green grass creep into our lives, we’ve been undertaking a super-exciting project: tapping the black walnut trees on our property to mak…
I have a ton of these in my area…looks like its going to be the base for my spring beers this year.
What happens when you put together the two best things in the world: delicious beer and rocking bands? You get the third annual Malt Ball, a daylong fest that celebrates the staggering abundance of terrific music in our city AND the finest craft breweries that the Portland area has to offer. Your pals at the Mercury have partnered up with Widmer Brothers Brewing and Oregon Brewers Guild to bring you the best-sounding beer festival in town, or the best-tasting music fest—whichever way you want to look at it. Twelve great bands! Lots of amazing, one-of-a-kind beers! Not to oversell it, but this year’s Malt Ball will probably be the greatest 2 days of your life. RSVP on Facebook!
Who is going to Maltball?
CHRISTINA CANTO-KUTZNER remembers the moment vividly when she fell in love with beer. She was 21, in New England for the summer and was drinking Magic Hat #9. “My …
Great feature of women in brewing. There is not enough representation in the industry and this was a well deserved feature.
A new study from the American Chemistry Society cites discarded hops contain nutrients essential to dental health. In additions to the essential flavor hops add to beer, the hop buds contain healthy antioxidants that combat cavities and gum disease.
Another victory for beer!
It seems to be common wisdom that Europeans in the Middle Ages drank primarily beer and wine because water wasn’t generally safe to drink. This, however, is a rather persistent myth as water was a regular part of the Medieval diet.
I liked this myth. I’m going to miss it…
Wah Wah Wah…this is one of those times where I’m eating some crow because this is what I’ve read time and time again.
My one question is if this has been true throughout humanity or if fermentation was a necessity before medieval times?
Catholic news from the Archdiocese of Portland, the Pacific Northwest and around the world.
I reached out to them a few years ago to see if they had a good library of text about monastic brewing (they do). They told me they were actually looking at creating their own brewery which I thought was awesome because they are in the heart of hop growing country.
What I find interesting is that this church has never had a history of brewing so it’s an entirely new venture. Mt. Angel hosts a fairly large Oktoberfest celebration that is overly commercialized (and not very fun in my opinion) but this could add a little authenticity if you get to tour the brewer and meet the people.
I’m curious to see what beers they will be brewing and if they will be brewing in a monastic tradition or if it will be a completely modern system…I probably should contact them again about a webseries episode.