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HOPPY HOLIDAYS FROM CLARKEHEAD:
In many ways, 2008 sucked the high hard one, didn't it? Unemployment hit a 16 year high, the stock market took a massive dump (multiple times), the hop shortage went into high gear, malt prices went through the roof, as did fuel. Seriously, there wasn't a whole lot to celebrate.
But we have hope. We have change on the horizon, and that certainly brings hope. And in these times, maybe that's the most we can ask for.
Personally, this year was fantastic. The move into the new house, professional progressions, new friendships, as well as the strengthening of existing ones - it all added up to something I can find a serious cause of celebration.
I hope you can find that something; that one thing that maybe made this year worthy of a toast. If for nothing else, for thinking positive, because it's positive thought that will only bring true change to our lives.
Once you've found it, raise your glass - whatever it is you're having. Toast to the new year, to new things, to change, to hope, to all the things our bright, bright future holds for us all.
Happy New Year, kids.
Phil
©2008 Clarkehead Brewery.
Clarkehead Brewery is a private homebrewing enterprise. It's sole purpose is to provide others with information pertaining to homebrewing, teach others how to brew their own beer at home, and share the beer we make. By no means do we sell, or intend to sell, any of the alcoholic beverages brewed on premises. We are a non-profit brewery. Got any questions? Contact us.
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December 2008
Heizen Das Weizen
The problem: We love drinking Hefeweizen all year round, but when it gets colder (and when I mean colder, I mean in the 50's here in Southern California) wheat beer's just not that satisfying. What to do? What to do?
The solution: Make Clarkeweizen, then add some chocolate malt to it, beef up the grain bill with a few extra pounds of pilsner malt, and punch the hops up on the son-of-a-bitch!
Oh HELL to the YES, problem solved in a big, big way.
We've made some mistakes here at Clarkehead, maybe sometimes on purpose. This was definitely one of those times. We knew that wheat malt sitting in our grain bin wasn't going to last until Spring, so we decided to make a new beer out of it and add it to our cold-weather line up of beers. You hear that, East Coast? Cold weather - like it's 65 degrees over here and I'm freezing! Suck on it.
Toasty and sweet, hopped to the nines, and packin' some serious ABVs - we've added heat to the wheat, and it's name is none other than Heizen Das Weizen. Come over here and get you some!
OG: 17º plato
ABV: 6.8%
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It's finally official - InBev now owns Bud
In the last and final maneuver, InBev closed on the deal to acquire Anheuser-Busch following approval from shareholders of both companies.
It is truly an end of era - and yet another enormous marker in the most comprehensive and radical period of change in the beer industry ever.
The new company, called Anheuser-Busch InBev has a new web site, and tellingly, a new logo. The renowned American icon of the A-B eagle is no longer - it is now an eagle in flight in a multitude of colors.
Incredible how the world - including the beer industry - has seemingly changed overnight. In the almost overwhelming and seemingly endless stream of consolidation and changes in the global beer market, one thing has remained basically intact and stable - the craft brewing industry here in the US. Having so far survived a financial meltdown, recession and now the fall of iconic A-B, craft brewers just keep on truckin' - remaining independent, viable and relevant.
Brew on, my friends. Brew on. |
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Listen to My Life as a Foodie, a 2008 Podcast Awards Finalist
My passion for food, food culture, and cooking has led me to start a new podcast of my own. Join me every few weeks for a new adventure in cooking, eating, and drinking. Yes, there's still lots of beer talk, but it's always about food. Listen now. |
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The Bruery
It's local, it's fresh, it's unique, and it's Belgian. It's The Bruery, and Patrick, Tyler, and Rachel are kicking ass here in Placentia. They're Orange County's newest brewery, and our best kept secret - but not for long.
They're creating beers with character and depth using the simplest and purest of means. Everything is done old school, the way it's supposed to be done. All of their bottled beers gain carbonation through 100% bottle conditioning, allowing carbonation to naturally occur through a secondary bottle fermentation. They use unconventional ingredients, and they will proudly state what they put in their beers -- love. Visit www.thebruery.com for more information.
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