PROFILES IN BREWING by Bobby Bush, author of "Beer & Loafing" Ryan Kurlfink - Blue Ridge Brewing Company / Greenville SC Ryan Kurlfink discovered the wonderful world of craft-brewed beer as an undergraduate student in Boulder, Colorado. Infatuated with great, fresh beer and the companies that make it, the Pittsburgh-native searched for a job in the burgeoning local brewing industry. He found work in the Rockies mining town of Loveland Pass at Silver Plume Brewing Company in early 1995. He toiled only a few months at Silver Plume before returning to family and friends in his home town. Though the home of industrial beer like Iron City, Pittsburgh didn't offer as many brewing employment opportunities as Colorado. While doing odd-jobs for his in-laws in South Carolina, Ryan met Bob Hiller just weeks before this new acquaintance was to open Blue Ridge Brewing Company in 1996. Ryan hired on as assistant brewer at the downtown Greenville brewpub, working for Charles Lloyd, an Englishman who learned to brew the UK way. Ryan, luckily a quick study, found himself in charge of the brewhouse just 18 months later when Lloyd departed for bigger fish in San Francisco. Blue Ridge beers are now all Ryan's. The brewpub's biggest seller, Kurly Blonde Ale, a crisp ale with accent on hops, even carries his name. The brewer takes pride in producing a beer that helps wean people from domestic beer, especially when they don't realize how hoppy it is. Very English-style Rainbow Trout Amber ESB has an "almost candy cherry sweetness." Hurricane Hefeweizen presents a "heavy" appearance, though this lightish brew is rich in banana-clove aroma and taste. Hops flavor and bitterness dominate Colonel Paris Pale Ale. Named for a notorious Confederate soldier, this West Coast-style American Pale is a little less filling than its California-style counterparts but it still provides a solid "hoppy punch in the face." Blue Ridge seasonals include Total Eclipse Stout, which won a bronze medal at the 1998 World Beer Cup in the Foreign Style Stout category; Brown Bag Ale, an exuberant malty sweet UK Brown; and Santa's Little Helper, a robust porter brewed with beechwood smoked malt. Ryan has recently become an independent entrepreneur. Since South Carolina law prohibits brewpubs from selling beer off-premises, he's contracted with French Broad Brewing of Asheville, NC to produce a new recipe. Separate and aside from Blue Ridge Brewing, Kind Ale is a pleasing English session beer with character and quaffability. Ryan Kurlfink strives to make "beers that aren't boring." With great aplomb, he succeeds on a daily basis. Blue Ridge Brewing Company 217 N. Main Street, Greenville, SC 29608 864/232-HOPS Read more by nationally recognized beer writer Bobby Bush at: |
CALENDAR Here's a round up of upcoming beer festivals. Additional details for most events may be found on the Beer South calendar. http://beersouth.homestead.com/Calendar.html October 27 Rock 99X's First Annual Festive Ale - Lenox Square Parking Lot - Atlanta GA Saturday 6:00 - 10:00 pm, VIP admission 5:00 - 6:00 p.m. Advance $20.00, Door $25.00 Fifty or more domestic and international beer samples, primarily from distributors, with several local craft brewers represented. Music by Atlanta local bands Ajax Heavies and Tender Idols. Proceeds benefit the Simon Youth Foundation and the I Am 99X Foundation. November 10-11 3rd Orlando Beer Festival - Universal's Studios Riverwalk - Orlando FL Saturday 2:00 - 10 p.m., Sunday 2 - 8:00 p.m. Advance 1-day - $20, 2-day - $30, Door 1-day - $25.00, 2-day - $37.50 A large number of local craft brewers plus domestic and international beers. More info: http://www.orlandobeerfestival.com November 17 3rd Holiday Beer Festival - American Legion Post #6, Chapel Hill NC Saturday, 2 - 8 p.m Cost: Adv.- $17, Door - $20 Seasonal beers from national & area craft brewers. Unlimited samples. Souvenir cup. Live bluegrass music. Hosted by the Southeastern Microbrewers' Association Proceeds benefit the American Red Cross Disaster Relief Fund. More Info: (919) 484-1128 |
NEWS Scientific Cause of "Skunky" Beer Discovered Most of use at one time or another have had the misfortune to swig a beer, only to find it has become flavor-challenged, or "skunky." Some beer sellers' ad campaign go as far as use the term as a blanket accusation against competitors who they imply routinely sell foul tasting or smelling beer. Whether such charges are founded or not, there now appears to be a scientific understanding of what causes and constitutes "skunky" beer. Researchers at the University of North Carolina in Chapel Hill recently released a study describing how beer in bottles becomes stale and sour in taste. The primary culprit is hops, one of the four main ingredients used to make beer. Hops contains three light-sensitive compounds called isohumulones. When exposed to visible or ultraviolet light, they break down, causing the beer's change in taste. The study isolated the final product of photodegradation called "skunky thiol," which is similar to a part of the compound found in skunk glands that produce it's irritating taste and smell. The study suggests that reduction of exposure to light is the best way to maintain the original characteristics of the beer. For more details on the study, see: http://www.sciencedaily.com/releases/2001/10/011018071707.htm ----- The prevention of foul bottled beer is just one of the benefits of a new product being introduced by two southern brewers - the plastic bottle. Carolina Beer & Beverage (CBB)of Mooresville, North Carolina, has announced that it has begun shipping it's flagship brand, Carolina Blonde, in a new, resealable, 16-ounce plastic bottle. The beer will be available at convenience stores and at numerous venues where glass is prohibited. While plastic bottles, generally 12-ounce versions, are already in use by the major domestic brewers, CBB becomes the first outhern craft brewer to employ this latest advancements in PET technology. [PET stands for polyethylene terephthalate, a plastic resin and a form of polyester.] The CCB bottle is the size of a normal bottle, but taller by about an inch. It contains 3 layers which promote the freshness of the beer contained within. The inner layer exposed to the fluid contains an absorbent film that pulls oxygen from the beer. The middle layer inhibits the penetration of oxygen into the bottle and the outer, brown shell refracts light, which can also damage beer. "The Tall Blonde allows us to go where we he haven't been before, and allows Carolina Blonde drinkers to sip their beer of choice at more places then ever before," said Mike Smith, the company's Chief Executive. Widespread roll out of the bottles is underway. ----- Also entering the market with a plastic bottle is Abita Brewing Company of Abita Springs, Louisiana. Like CCB, Abita has employed Constar, Inc., a division of Crown Cork and Seal Company, to develop a similar bottle which can withstand the rigors of the brewing and bottling process. David Blossman, president of Abita Brewery, said that he's "very impressed with the performance of Constar's PET bottle in manufacturing tests and consumer trials. The new bottle preserves flavor, is lighter and able to maintain excellent structural performance throughout filling and pasteurization." In addition to the above attributes, both Abita and CCB have chosen plastic over aluminum cans because they provide better taste, reduce the heat transfer from the drinker's hand, and can be bottled on the brewer's existing line as long as some additional equipment is installed. Abita is expected to ramp up distribution of the plastic bottle in the first quarter of 2002. ----- As is evident by the actions two of the south's larger craft brewers, the move toward plastic is going to become increasingly common. Chicago's Siebel Institute Of Technology's reports in "SiebelTrends" that there is a "great future in plastics," when it comes to beer packaging. SiebelTrends, says last month's Drinktec / Interbrau 2001 conference, a 10-day trade show held at the Messe Munich Convention Center, "was peppered with booths featuring next-generation plastic and polymer technology that will change the direction of beverage packaging." According to SiebelTrends, one possible new trend is the design of reusable and recyclable plastic beer kegs that would allow exporters to consider one-way shipment of kegged beer to remote markets. ----- Speaking of interesting technologies, a brewer to the north has announced the launch of a new patent-pending brewery process that will make micro-brewing for multiple locations more efficient. Granite City Food & Brewery of Minneapolis, Minnesota, has trademarked it's new brew method "Fermentus Interuptus'' which allows the transfer of unfermented wort from one location to another where the fermenting process is begun and the brewing is completed. The technique is intended to improve the economics of the micro-brewing process by eliminating the initial stages of brewing and storage at multiple locations, thereby reducing development costs at new locations. Since the wort, an unfermented liquid, contains no alcohol, it can be trucked anywhere in the United States. The receiving brewpub unloads the wort into its own brewing vessels, add yeast cells and concludes the brew process with fermentation, aging, storing and eventually dispensing of the beer. The technique was developed by chairman and brew master Bill Burdick, a 35-year veteran of the industry. At present Granite City has two locations going on three. According to a brewery spokesman, their "mother" brewery can service up to 15 satellite brewpubs.More info at: http://biz.yahoo.com/bw/011022/222112_1.htm |
The material presented on this site is based on information believed to be correct, but is subject to change at anytime. If you have an update, correction, suggestion or any other contribution, please send it to us at: beersouth@mindspring.com. We welcome your input. (c) 1999 - 2002 by Beer South. All Rights Reserved. |
The material presented on this site is based on information believed to be correct, but is subject to change at anytime. If you have an update, correction, suggestion or any other contribution, please send it to us at: beersouth@mindspring.com. We welcome your input. (c) 1999 - 2002 by Beer South. All Rights Reserved. |
October 2001 Newsletter |
Greetings to all, Fall has fallen upon us and depending on where you are, the seasonal change is a beautiful sight to behold (sorry Florida and Gulf area - but then, you have the beach!) Festival season is winding down and holiday season is ramping up. Remember, beer makes a great gift, as does beer gear (we'll have more on those topics in the November issue.) Let's hope the news of the day doesn't interfere with your appreciation of life and enjoyment of it's finer things. And yes, I WAS thinking that craft beer was one of them!... the Beer Bwana |
NEWS Scientific Cause of "Skunky" Beer Discovered Most of use at one time or another have had the misfortune to swig a beer, only to find it has become flavor-challenged, or "skunky." Some beer sellers' ad campaign go as far as use the term as a blanket accusation against competitors who they imply routinely sell foul tasting or smelling beer. Whether such charges are founded or not, there now appears to be a scientific understanding of what causes and constitutes "skunky" beer. Researchers at the University of North Carolina in Chapel Hill recently released a study describing how beer in bottles becomes stale and sour in taste. The primary culprit is hops, one of the four main ingredients used to make beer. Hops contains three light-sensitive compounds called isohumulones. When exposed to visible or ultraviolet light, they break down, causing the beer's change in taste. The study isolated the final product of photodegradation called "skunky thiol," which is similar to a part of the compound found in skunk glands that produce it's irritating taste and smell. The study suggests that reduction of exposure to light is the best way to maintain the original characteristics of the beer. For more details on the study, see: http://www.sciencedaily.com/releases/2001/10/011018071707.htm ----- The prevention of foul bottled beer is just one of the benefits of a new product being introduced by two southern brewers - the plastic bottle. Carolina Beer & Beverage (CBB)of Mooresville, North Carolina, has announced that it has begun shipping it's flagship brand, Carolina Blonde, in a new, resealable, 16-ounce plastic bottle. The beer will be available at convenience stores and at numerous venues where glass is prohibited. While plastic bottles, generally 12-ounce versions, are already in use by the major domestic brewers, CBB becomes the first outhern craft brewer to employ this latest advancements in PET technology. [PET stands for polyethylene terephthalate, a plastic resin and a form of polyester.] The CCB bottle is the size of a normal bottle, but taller by about an inch. It contains 3 layers which promote the freshness of the beer contained within. The inner layer exposed to the fluid contains an absorbent film that pulls oxygen from the beer. The middle layer inhibits the penetration of oxygen into the bottle and the outer, brown shell refracts light, which can also damage beer. "The Tall Blonde allows us to go where we he haven't been before, and allows Carolina Blonde drinkers to sip their beer of choice at more places then ever before," said Mike Smith, the company's Chief Executive. Widespread roll out of the bottles is underway. ----- Also entering the market with a plastic bottle is Abita Brewing Company of Abita Springs, Louisiana. Like CCB, Abita has employed Constar, Inc., a division of Crown Cork and Seal Company, to develop a similar bottle which can withstand the rigors of the brewing and bottling process. David Blossman, president of Abita Brewery, said that he's "very impressed with the performance of Constar's PET bottle in manufacturing tests and consumer trials. The new bottle preserves flavor, is lighter and able to maintain excellent structural performance throughout filling and pasteurization." In addition to the above attributes, both Abita and CCB have chosen plastic over aluminum cans because they provide better taste, reduce the heat transfer from the drinker's hand, and can be bottled on the brewer's existing line as long as some additional equipment is installed. Abita is expected to ramp up distribution of the plastic bottle in the first quarter of 2002. ----- As is evident by the actions two of the south's larger craft brewers, the move toward plastic is going to become increasingly common. Chicago's Siebel Institute Of Technology's reports in "SiebelTrends" that there is a "great future in plastics," when it comes to beer packaging. SiebelTrends, says last month's Drinktec / Interbrau 2001 conference, a 10-day trade show held at the Messe Munich Convention Center, "was peppered with booths featuring next-generation plastic and polymer technology that will change the direction of beverage packaging." According to SiebelTrends, one possible new trend is the design of reusable and recyclable plastic beer kegs that would allow exporters to consider one-way shipment of kegged beer to remote markets. ----- Speaking of interesting technologies, a brewer to the north has announced the launch of a new patent-pending brewery process that will make micro-brewing for multiple locations more efficient. Granite City Food & Brewery of Minneapolis, Minnesota, has trademarked it's new brew method "Fermentus Interuptus'' which allows the transfer of unfermented wort from one location to another where the fermenting process is begun and the brewing is completed. The technique is intended to improve the economics of the micro-brewing process by eliminating the initial stages of brewing and storage at multiple locations, thereby reducing development costs at new locations. Since the wort, an unfermented liquid, contains no alcohol, it can be trucked anywhere in the United States. The receiving brewpub unloads the wort into its own brewing vessels, add yeast cells and concludes the brew process with fermentation, aging, storing and eventually dispensing of the beer. The technique was developed by chairman and brew master Bill Burdick, a 35-year veteran of the industry. At present Granite City has two locations going on three. According to a brewery spokesman, their "mother" brewery can service up to 15 satellite brewpubs.More info at: http://biz.yahoo.com/bw/011022/222112_1.htm |
BREWING CHANGES Personnel NC / Asheville - Highland Brewing - Rueben Jones has left the company. NC / Asheville - Highland Brewing - Alyssa Bost to full-time brewer NC / Greenville - Ham's Brewhaus - Jay McGough from head brewer to California. NC / Greenville - Ham's Brewhaus - T.L. Adkisson to head brewer from City Brew in Knoxville. Deals NC/ Aberdeen - Village of Pinehurst Brewery (MB) In the last issue of the Buzz we noted the anticipated opening of this microbrewery. We have received information that the deal has fallen through. There's no word on future plans by the owner for the facility. |
RESOURCES Several of the resources located on the Beer South website are now available in print form. That's right, the first edition of "Beer South's Southern USA Brewpub and Microbrewery Guide" is available for those that would like to have a print version to carry with them when they travel through the south looking for that next new craft brew. The bi-annual 16-page guide contains a listing of every brewing facility in operation at the time of printing, along with addresses, phone and fax numbers and website. Also included is a list of beer guides to other parts of the country and a list of every southern beer festival. Copies are available at Beer South, P.O. Box 9686, Knoxville TN 37940. Pricing: One (1) $3.00, Two (2) $5.50, Three (3) $7.00, Four (4) or more $2.00 each. Price include postage to one domestic address. Cash, checks or money orders are welcome. Make payable to Tom Rutledge. |
CALENDAR Here's a round up of upcoming beer festivals. Additional details for most events may be found on the Beer South calendar. http://beersouth.homestead.com/Calendar.html October 27 Rock 99X's First Annual Festive Ale - Lenox Square Parking Lot - Atlanta GA Saturday 6:00 - 10:00 pm, VIP admission 5:00 - 6:00 p.m. Advance $20.00, Door $25.00 Fifty or more domestic and international beer samples, primarily from distributors, with several local craft brewers represented. Music by Atlanta local bands Ajax Heavies and Tender Idols. Proceeds benefit the Simon Youth Foundation and the I Am 99X Foundation. November 10-11 3rd Orlando Beer Festival - Universal's Studios Riverwalk - Orlando FL Saturday 2:00 - 10 p.m., Sunday 2 - 8:00 p.m. Advance 1-day - $20, 2-day - $30, Door 1-day - $25.00, 2-day - $37.50 A large number of local craft brewers plus domestic and international beers. More info: http://www.orlandobeerfestival.com November 17 3rd Holiday Beer Festival - American Legion Post #6, Chapel Hill NC Saturday, 2 - 8 p.m Cost: Adv.- $17, Door - $20 Seasonal beers from national & area craft brewers. Unlimited samples. Souvenir cup. Live bluegrass music. Hosted by the Southeastern Microbrewers' Association Proceeds benefit the American Red Cross Disaster Relief Fund. More Info: (919) 484-1128 |
PROFILES IN BREWING by Bobby Bush, author of "Beer & Loafing" Ryan Kurlfink - Blue Ridge Brewing Company / Greenville SC Ryan Kurlfink discovered the wonderful world of craft-brewed beer as an undergraduate student in Boulder, Colorado. Infatuated with great, fresh beer and the companies that make it, the Pittsburgh-native searched for a job in the burgeoning local brewing industry. He found work in the Rockies mining town of Loveland Pass at Silver Plume Brewing Company in early 1995. He toiled only a few months at Silver Plume before returning to family and friends in his home town. Though the home of industrial beer like Iron City, Pittsburgh didn't offer as many brewing employment opportunities as Colorado. While doing odd-jobs for his in-laws in South Carolina, Ryan met Bob Hiller just weeks before this new acquaintance was to open Blue Ridge Brewing Company in 1996. Ryan hired on as assistant brewer at the downtown Greenville brewpub, working for Charles Lloyd, an Englishman who learned to brew the UK way. Ryan, luckily a quick study, found himself in charge of the brewhouse just 18 months later when Lloyd departed for bigger fish in San Francisco. Blue Ridge beers are now all Ryan's. The brewpub's biggest seller, Kurly Blonde Ale, a crisp ale with accent on hops, even carries his name. The brewer takes pride in producing a beer that helps wean people from domestic beer, especially when they don't realize how hoppy it is. Very English-style Rainbow Trout Amber ESB has an "almost candy cherry sweetness." Hurricane Hefeweizen presents a "heavy" appearance, though this lightish brew is rich in banana-clove aroma and taste. Hops flavor and bitterness dominate Colonel Paris Pale Ale. Named for a notorious Confederate soldier, this West Coast-style American Pale is a little less filling than its California-style counterparts but it still provides a solid "hoppy punch in the face." Blue Ridge seasonals include Total Eclipse Stout, which won a bronze medal at the 1998 World Beer Cup in the Foreign Style Stout category; Brown Bag Ale, an exuberant malty sweet UK Brown; and Santa's Little Helper, a robust porter brewed with beechwood smoked malt. Ryan has recently become an independent entrepreneur. Since South Carolina law prohibits brewpubs from selling beer off-premises, he's contracted with French Broad Brewing of Asheville, NC to produce a new recipe. Separate and aside from Blue Ridge Brewing, Kind Ale is a pleasing English session beer with character and quaffability. Ryan Kurlfink strives to make "beers that aren't boring." With great aplomb, he succeeds on a daily basis. Blue Ridge Brewing Company 217 N. Main Street, Greenville, SC 29608 864/232-HOPS Read more by nationally recognized beer writer Bobby Bush at: |
CLASSIFIEDS Carolina Beer and Beverage is looking to buy the following types of used equipment. 100, 150, 200, 250 BBL Fermentors and Conditioning Tanks. Must be Glycol jacketed and insulated. Must be vertical Tanks, All Stainless. 100, 150, 200, 250 BBL Brite Beer Tanks. Must be Glycol jacketed and insulated. Vertical Tanks Preferred. All Stainless 32 valve or larger Krones filling equipment for bottles, Rated at 300+ BBM Dosing Tanks, and Mixing tanks with Top Manways. Please contact Mike Smith at Carolina Beer Company, PO Box 1183, Mooresville NC 28115 or call 888-601-2739, extension 205. All inquiries and referrals will be kept confidential. ==================================================================== Thanks to: Terry Soloman & the ALE Brewsgram. Until next issue, cheers! The Beer South Beer Bwana |
