Archive for April, 2009

Why 3 Tier Doesn’t Work Properly

Monday, April 20th, 2009

unbalancedI planned on getting this up this morning, but the sun is out today so I decided to go play on my bike instead, and just upload later.

On Saturday I wrote about how the 3 tier system is built and supposed to function. But as Robert Burns said, “The best laid plans of mice and men, oft go awry.”

The beauty of the 3 tier system is it’s transparency. It’s supposed to eliminate the shady area between the brewer and the retailer by breaking it into basic steps. The problem arises when one of the 3 tiers gains power over the other two. When this happens we’re back to the same corruption we wanted to eliminate.

Back in the days of the big brewers this situation wasn’t as common. If you distributed on a national level you only carried the big beers. Local beers were generally carried by local distributors. The problem is the market has changed, alot. Now there are constantly new beers trying to get shelf space nationally. One thing you often encounter though is that distributors want to carry beers that are easy sales, not necessarily great beers. To compete with this alot of smaller brewers went through smaller distributors. This increased competition between brewers. Another issue is that the distribution networks for the big brewers want to keep their clients happy.

The later issue of keeping BMC happy is one of the interesting ones. Back in the early days of the craft brew industry the big brewers came up with a solution for shutting the little guys out. Since exclusivity contracts where a brewer dictated what you carried were not aloud they decided to offer incentives to distributors that shut the little guys out. This was shady, but perfectly legal, and could have worked. The problem was that as people became interested in craft beer, and public opinion turned against the BMC’s, distributors began to opt out in order to cash in on craft beer. To cope with this the big guys came up with another solution. If you allowed them a decent stake in your company then you got access to their distribution networks. Distributors liked this because they got the perks from the big guys, and they still got to sell craft beer. The problem is now the incentive for distributors to carry the new guys is lessened.

Another issue is what if you have a brew pub? Well according to the 3 tier you have to pay a distributor to legally move your beer from your brew house to the bar. Seem wrong to you too? To overcome this some states have laws that allow brewers to self distribute. The problem comes about when you have a brewery that operates their own pubs. Let’s enter the land of theory real quick. Here in Oregon we have a chain called McMenamin’s. McMenamin’s brewery is located in Portland, but they have breweries and local bars all over Oregon. Now with a self distribute law they could theoretically move beer to all their bars without once paying a distributor. This allows them to sell their beer cheaper at a higher profit. Now what happens to the little guy that wants to get into local bars? He has to go through a distributor while the pub chain doesn’t have to. This raises the price of his beer. Now the local bars that his beer goes to have to compete with a pub that can offer cheaper beer. It is very difficult to preserve the simplicity of the 3 tier system while trying to keep it fair. The more fair it is, the less transparent it becomes.

Remember at the beginning where I alluded that the distributors have power over breweries and retailers? Well here’s where that comes in. While there are laws that prevent distributors from offering incentives to bars this doesn’t always happen. Some distributors have started offering bars things like extra tap lines if the bars will use them as their distributor. While this is illegal it’s sometimes overlooked. This can hurt competition among distributors. Also it doesn’t take imagination to see where distributors who favor breweries can help hamper the competition. This makes distributors some of the most powerful entities in the beer industry. Remember, breweries are required to use distributers.

The biggest issue is one inherent in all things in our country. While the free market isn’t bad when it’s combined with the 3 tier system it makes a difficult situation for brewers. Distributors will inherently carry, and buy more of a beer that sells easy. This is where the selection issueI talked about comes in. With only so much space available for retail distributors won’t be as willing to push your new breweries product while they are carrying known sellers.

This system creates a market that isn’t always friendly to the little guy. So how can the system be improved? Let’s hear some ideas. Should we break it down into more tiers? Less tiers? Get rid of the tiers? Give me some feedback, because I still haven’t thought up a system that’s fair to everyone, and I’m beginning to think it’s impossible.

Three Tier Distribution Is Bad?

Saturday, April 18th, 2009
Image borrowed without permission from Fermentarium

Image borrowed without permission from Fermentarium

With the recent release of “Beer Wars” there seems to be a lot of junk floating around out there about the three tiered distribution system. First off I haven’t seen “Beer Wars”, and I have no desire to see it. Secondly I am not a brewer, distributor, or retailer. So realize that when I talk about the system I’m neither commenting on Beer Wars, nor talking from experience as one of the three tiers. I’m just a lowly consumer who’s spent the day combing through complaints (mostly on wine forums) and doing research on it.

So what is a three tier system and how does it work? The current system comes out of the haydays of alcohol prior to prohibition. Now allot of micro brew enthusiasts will rail on about how great it must have been back in the day when every community had their own brewery. The problem with this is it isn’t true. Well not in the sense that the facts are wrong, but in the sense that it misrepresents the way things were then. The truth was while lack of refrigeration limited the reach of breweries, it didn’t make this utopia situation where the little guy thrived. I won’t get into that except where it has to do with distribution. I will stay focused! Anyway, back then breweries distributed their own beer. Makes sense right? I make my beer, then sell it to the bar, and the bar sells it to you. What could go wrong?

Well alot went wrong. Most people think that people who made alcoholic beverages didn’t really start getting into strong arm tactics until prohibition, but they did, long before. One way breweries did this is similar to the way coal mines operated long ago. In a coal mine you used to rent your home from the company. You also bought all your tools and food, regardless of price, from the company. This was because company money was only good at the company store. Well if you wanted to open a bar or pub back then you went to the brewery. The brewery would help you finance the bar (furniture and the works), and give you beer to sell. In exchange you only sold that breweries beer, and the brewery had control over your bar. You didn’t want to sell the breweries beer then that was fine, they owned the loan on the bar, and you would be replaced. Also in order to retain control of your bar you had to keep the brewery happy. This meant that your sales were supposed to go up, up, and up some more. In order to remain in compitition and increase growth bars had to get your butt in the bar, and they had to get you to drink more, and more beer. Considering this fact, and the overindulgence in alcohol that resulted, it’s not hard to see why many Americans supported temperance. In fact before prohibition many states had decided to dry up on their own because of issues with alcoholism in their communities.

After the 21st amendment was passed to repeal the 18th the ATF went from a police force, to revenue collecting for the government. In order to make it easier to collect taxes, and in order to prevent the abuses that occurred before, they came up with the three tier system. This now meant that the brewery had to sell their beer to a middle man who then sold it to bars, restaurants, and markets. The distributor would also pay the taxes on said beer after purchasing it from the brewery. Another rule was that distributors wouldn’t pimp merchandise from one particular company like the old days. The brewers would pay for all products that were used to get a beer in the hands of a retailer (like samples) and the distributor would only be in charge of shipment. This prevented the person who sold you beer from being able to decide how you run your establishment, or provide incentives for you to carry certain beers.

So under our current system the retailer buys beers from several breweries, then the distributor pays taxes on the beer. Next the distributor goes out and finds establishments that will carry the beer using promotional material payed for by the brewery. The distributor then sells the beer with a mark up to the retailer. The retailer then uses the promotional material that either they bought from the brewery, or were given by the brewery in order to get you to buy the beer at yet another mark up. Did that make sense? Good, because that’s the way it should look in a perfect world. In reality it doesn’t work quite that way, which makes things even messier.  I’ll get around to explaining why this doesn’t work around Monday hopefully since that’s also another lengthy post.

Washing Yeast

Friday, April 17th, 2009

One thing I’ve wanted to do for awhile is wash and use my own yeast. Sure it would only save me a few bucks every time I brew, but there’s something about it that seems fun. The problem was I felt like an idiot asking people how to wash yeast after having brewed for going on two years. Well after some research I’ve figured out how, and thought I might post a tutorial for anyone interested in knowing. In fact when I finish this batch of beer it might be cool to do another video.

So why wash and reuse yeast? Well for a lot of people the reasons are different. If you’re going to make another batch of beer the same day then you won’t have any lag time while the yeast start multiplying as there will already be a high concentration of yeast. Reducing lag time supposedly reduces off flavors and makes a better beer. Another reason is if you’re into recycling and self sufficiency then you’re eliminating the need to buy new yeast every time. Also I’ve heard some brewers say that over time the yeast will adapt to your specific brewing environment and help produce more consistent results. So if those reasons sound good to you then next time you siphon off your beer then take a bit of time to reuse your yeast.

When you siphon off your beer you’re left with what’s called a yeast cake in the bottom of your fermentor. Some people will just pitch straight on this. One of the issues though is that’s not just yeast in that yeast cake. There’s also something called trub that’s basically dead yeast, waste, and all sorts of gross stuff that’s settled out of your last batch. Personally the thought of pitching a different style of beer on the trub from a previous batch just doesn’t seem kosher. Maybe it is, but it doesn’t seem that way to me.

So once you’ve siphoned off your beer then you swirl the yeast cake to bring everything into suspension. If you don’t have enough liquid for this add 1/2 a cup or so of pre boiled water to help. Next pour the slurry into a mason jar and rubber band some plastic wrap over the top and stick in the fridge. After awhile it will break down into two layers. The bottom layer is the trub, the top is yeast. There will probably be a thin line in the middle made up of both also. Just carefully pour the yeast off into another container. If you want then repeat the process, then put an airlock on the container and stick it in the fridge. You can store yeast for up to a year, just be sure to make a starter if you plan on storing it.

yeast-wash

The Numbers Game

Thursday, April 16th, 2009

Beervana is definitely up there on my list of favorite blogs to read. Even if I don’t always agree with Jeff he has amazing insight from his years of writing about the beer industry in Oregon. Not only that, but he’s just a darn good writer. So much so it’s hard not to want this blog to be like his sometimes.

Jeff’s been doing some awesome posts about the numbers that The Brewers Association has released. He covers everything from who was booted from their lists, to even graphing out the numbers for breweries by region. This guy definitely deserves props for his passion about the industry. Heck he’s so passionate that he even started the Honest Pint Project. If you got time today give his blog a look. It’s definitely worth it.

Bombay CPB Stout

Wednesday, April 15th, 2009

peanut_singleNormally I don’t like sharing recipes until after I have tested them. But since I have a video up about it, I figured I’d get the recipe for the CPB up before tasting. Just realize I have no idea if this will turn out.

 

 

Bombay CPB Stout

.25 lbs. Black Roasted Barley
.5 lbs. Chocolate Malt
.25 lbs. Black Patent 
7 lbs. Light Malt Extract
.75 lbs. Lactose
.75 oz. Chinook Pellets
5 oz DeOiled Peanut Butter
3 oz Coco Powder
Nottingham Ale Yeast

Steep the grains as normal. Add malt to wort, and bring to a boil. Next add the hops at let boil for an hour. At flame out add the peanut butter, coco powder, and lactose. Cook till dissolved. Cool the wort, put in fermentor, oxegenate your wort, and pitch yeast.

The Video Is Done

Tuesday, April 14th, 2009

I finally finished the video on brewing the CPB stout, and I have to say I hate it. But despite my feelings of ill will towards it here it is.

 

Reactions

  • •I know I’m a fat guy, but seeing that I’m a fat guy isn’t much fun.
  • •My hair is all funky. For some reason that patch in the back wouldn’t stay down
  • •I need to change out of my bike shorts next time before I make a video.
  • •I need to plan ahead next time I make a video. The shotgun approach to filming doesn’t work very well
  • •Man am I FAT!
  • •Dan was kind enough to come help me film even though he doesn’t drink, so in return I capture him on video helping me make beer….. Man I’m a mean friend.
  • •It’s easier to keep things organized, sanitized, and clean when you’re not filming.
  • •Once you decide to film you’ll violate all sorts of sanitation rules on camera for all the other home brewers to see.

Sicker Then A Dog

Monday, April 13th, 2009

Saturday started out okay… Actually more then ok. I woke up just after 10 am, and had a fairly good morning. After eating a lunch at Carl’s Jr. my mother and I headed off for Portland to go to the Spring Beer and Wine Festival. Getting to the Convention Center was far easier then we thought it would be, since neither of us really enjoy driving in Portland. When we got there we only had to wait in line for a few minutes, and we were in. In fact this was shaping up to be an awesome day.

We circled the first set booths we saw upon entering, tasting almost every beer, but only a few actually were memorable. One of them was a rye Widmer brought, but it’s only available at Widmer, not elsewhere (so disappointing).  Another beer we enjoyed was Old Chub from Oskar Blues Brewery. After making an initial run we decided to try some spirits before headed over to the area where 10 Barrels was located. We tried some amazing vodkas, and some vodkas that were nothing more then hard versions of alco pops. We also swung by the Rogue Spirits booth and I got to ask John Couchot about whether and when their new Dead Guy Ale that’s Aged in Dead Guy whiskey barrels would be available. He said it would be, no date though. He also said it wouldn’t be available in bottles. Too bad.

After we finished the spirits we had to feed the meter so we took a break for a bit. After we got back in we buzzed straight for 10 Barrel since I really wanted to try their beer. I wasn’t disappointed with their summer ale. It was my favorite for the style. We finished the breweries in that section and tasted some cheeses and wines. Actually I tried two wines and had my fill of them for the day. I still don’t get what people enjoy about it. My mom on the other hand enjoyed them. We tried a Merlot that was supposed to be award winning…. It was the worst thing we tried all day.

By this time we were hungry so we went to hit the ATM for some food money. When we got up to the ATM there was a line, and seeing another marked on the map of the place we went off in search of another one. This was a bad idea. Turns out the second ATM isn’t there apparently so we spent forever walking around trying to find it. After we got back in we both grabbed a bite. My mom wanted shrimp, but thinking I was smarter I went for the lamb. I just didn’t trust the look of the shrimp. This was another bad move on my part, but I’ll explain in a sec.

After we ate we continued tasting, trying to nail down the rest of the breweries before we had to go. We made it through most of them fine, but about hallway through the last section I was to the point where I could barely swallow the tasters. At first we were both blaming it on the beer. My mom had decided to stop drinking so she could drive, and that way I could enjoy the last few, and she was certain I was drunk. Problem is I felt sober. It was so bad in fact that I asked for half tasters and even then dumped most of those out, causing a passing man to exclaim I was committing a beer violation. We had about five breweries left to hit when I called it quits. I wasn’t even able to focus by this point and can barely remember the last several breweries.

I managed to walk to the car well enough and upon arriving to said car I proceeded to throw up all the beers I’d tried, and 80% of my gyro. I put my seat back and managed to sleep most of the way to Keizer. We had just gotten to within three blocks of home when I proceeded to throw up again, all over myself. I was so weak I couldn’t even sit up, let alone lean out the door. This resulted in the car smelling like puke, and my mom exclaiming how drunk I was. Once again though I knew I wasn’t drunk. After all I’d only taken sips of my last several beers. I hadn’t even drank that much. I got home, showered, had some soda crackers and all of the sudden my stomach settled, my strength returned, and I felt at 80%. I then proceeded to wolf down a insane amount of pan fried noodles and some pepper chicken from John’s since the last meal I’d eaten was all over a Portland side street and the inside of the car.

The final conclusion we reached was that I got severe food poisoning from the gyro. What a nightmare end to a great Saturday. Lesson learned though. I will never again eat fast food gyros. Just the thought makes me ill.

The Weirdest Night

Saturday, April 11th, 2009

Please keep in mind that I’m writing this at 2am after a few drinks, but I have to write it now or I won’t believe it in the morning.

getattachment

I just had the absolute weirdest night. It all started when I decided to text my friend who I will refer to as K. Anyway I hadn’t talked to K for a couple weeks and thought a couple pints at Boon’s Treasury was in order. Well it turned out K’s new roommate was having a moving in party of sorts. I had resigned myself to an evening at home by this point, but K invited me over to chill.

When I showed up there were over a dozen people I’d never met crowded around the fire pit drinking cheap flavorless beer and listening to rap. Definitely weird for this place….. Well at least the rap was. Anyway K ran upstairs for a sec and I met Eric’s (the new roommate) girl. Well K and Eric’s girl had done shots together and she was drunk. Not knowing anyone really except Eric’s woman (she was all to happy to tell you everything after those shots) we decided to walk around downtown Salem where the Cherry City Music Fest was going on while K sobered up.

Our first stop was to be Boon’s, but Boon’s was so crowded it was ridiculous, Next we headed to a place at the Reed Opera House since K knew the owner of a business there. When we got in the door we discovered that the way to the place we were trying to get to was blocked off. Not deterred we took the elevator up planning to take the stairs down, and get past the barrier. After chatting with the friendly people in the elevator we got out and found ourselves in front of the main room thing (no clue what it’s called). We heard some music inside and K decided we were going in even though the cover charge time hadn’t expired. We managed to get in without paying (really we just walked in like we were supposed to be there) and K found someone they knew, the bartender. The bartender had some stuff to do and next thing we knew we had free drinks (not including the $2 tip), and that’s all I’ll say about how that happened.

Anyway the band was awesome. The name was $1000….. Well that’s all of their name I remember. The crowd was made up of young hipsters, people who looked like they were in high school, and older men in sandals; and they were all wearing skinny jeans. K convinced me we should go out on the floor and rock out with everyone else. Really this was the most entertaining part of the night. It was like an after game high school dance all over again. These people were rocking the fist pump, hipsters mosh pit, and the head bang. In fact this one girl seemed to have a personal challenge of dancing as slutty as possible to rock music.

After the band finished playing we decided to hit Venti’s. Turns out Venti’s was fairly empty for a Friday night, and the band that was playing had had a tantrum and walked out. Disappointed we decided to head to Pete’s Place for a bite before we went back to K’s. After we had a bite to eat (and I had a couple drinks) we began the walk back to K’s. As we were walking past the new location for Salem Cinema some random guy came out of no where and convinced us we should hea to The Space because the band was good, and apparently the girl had killer legs. Ya, he was a little drunk me thinks. So since The Space was across the street, and there was no longer a cover charge we decided to stop by. Once there we listened to “Half Shark/Half Jesus” and watched three girls dance the same dance to every song. I’ll leave off the description of their groupie girls, and the way they danced since this is over 600 words already

Preping For P-Town

Friday, April 10th, 2009

sidetopMost people I know look forward to a day in Portland. I on the other hand do not. I grew up in Salem, Oregon, and that’s as big as I tend to like cities. Even after all those summers in San Fran, and those two weeks in London, Portland still feels big, noisy, crowded, and way too full of people. I don’t like the vibe, I don’t like the max, and I don’t like all those quaint little businesses that everyone rails about. Portland however is the central point in Oregon’s beer culture. Therefore tomorrow I set out on a quest for the Spring Beer and Wine festival. The road will be fraught with idiots who can’t drive, and dreaded beer snobs, but still I must persevere.

Apparently some people out there don’t even think this beer festival is worth it when compared with the bigger ones in Oregon, but I think it will be right up my alley. I’m told that even though it doesn’t have as many local craft brewers that it’s nowhere near as crowded. Ya, this thing does sound right up my alley. I think this thing may be fun after all. Besides tasting beer isn’t about the snobbery or culture of it all. It’s about relaxing, having a good time, and trying some new beers. Although I will admit the list isn’t as appealing as I’d hoped. Here’s the link to the selection. Too bad about all those IPAs on the list.

Being Honest About An Honest Pint

Thursday, April 9th, 2009

large_honestpintI hadn’t weighed in on this issue despite the news coverage it’s gotten simply because it’s been covered fairly well already. The problem is most of the coverage has been positive.

Back when I found Jeff Alworth  had started an “Honest Pint Project” at beervana I was strongly in favor of it. Jeff had an idea whereby bars would be encouraged to serve an honest 16oz pint thanks to a locally supported project. As I understood it bars, teverns, pubs, and breweries could sign up, show they were honest, and receive a sticker and some promotion by joining. Then all the local beer drinkers would know that these places with a sticker supported the locals by giving them what they paid for. Somewhere along the line though this was turned into a political issue and now I hate it.

Jules Bailey from Portland apparently awoke one day and realized this could help his political career. After all, why else would a lawmaker take a local cause, turn it into a law, and not even add penalties for people violating the law? Lawmaker after lawmaker gave touching comments about protecting the consumer. So what does this law entail that makes it better then Jeff’s community project? Well first it passes a law saying people can voluntarily serve you a full 16oz pint, but they don’t have to. If you want to obey the new law then the (overburdened as the Oregonian put it) OLCC will come out and check your glasses and, if you pass muster, give you a neat sticker to put on your door or window. So how is this bill any different from the initial “Honest Pint Project”? Well it’s different because instead of it being supported by the beer drinkers and bars themselves it will be funded by you the taxpayer, weather you drink or not.

Is this really something Oregon should be discussing in any economic climate, let alone one where everyone is claiming they don’t have enough funding? Is missing 2oz out of your glass really worth passing a law over? For crying out loud people the law is voluntary. If the bar you’re currently going too wants to use cheater pints they will. Will anyone out there honestly stop patronizing a bar without a sticker? While we’re at it why not ask ourselves when the stupidity will end? When bars are certified, but still use cheater pints will we blackball them? Or will we pass a law about that? What about when some smart bar owner makes his own copy of an honest pint sticker and throws it on his window? Will we make a law about that? Will we eventually end up like Europe where they tell you what size of glasses you have to buy?

I hereby ask Jeff Alworth, and everyone who supports their local pubs, to start another community initiative on top of the OLCC’s. Give bar owners an incentive to join with a website or something that will give them publicity and allow them to buy into it. Create a movement that shows Oregonians can get things done without passing a law!