Tennessee Whiskey Gets a Legal Definition

September 16, 2013 / Eric Zandona

On May 13th 2013, Bill Haslam, governor of Tennessee (TN) signed House Bill 1084, which created the first state law to define what can be called Tennessee Whiskey. The law defines TN whiskey as: a spirit manufactured in TN; filtered through maple charcoal prior to aging, also know as the Lincoln County Process; made from grain that consists of at least 51% corn; distilled to no more than 160 proof (80% abv); aged in new charred oak barrels; placed in the barrel at no more than 125 proof (62.5% abv); and, bottled at not less than 80 proof (40% abv).

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Temperance in California

September 12, 2013 / Eric Zandona

On September 5th, 1855 Californian's voted on whether or not they wanted to become a dry state. While the majority of voters rejected the idea of statewide prohibition of alcohol, several newspapers took a lighthearted approach to the proposal. Below are two humorous pieces I came across while researching California's temperance movement.

Weekly Placer Herald (Auburn), September 22, 1855

"A Temperance Lecturer, descanting on the essential and purifying qualities of cold water, remarked, as a knock down argument, that “when the world became so corrupt that the Lord could do nothing else with it, he was obliged to give it a thorough sousing in cold water.” “Yes,” replied a wag, “but it killed every darned critter on the face of the airth."

San Francisco Saloon around the time of the Gold Rush.

Weekly Placer Herald (Auburn), June 15, 1855

The Charge of the “Tight Brigade” by Vennison Staik, Esq.

At the bar, at the bar, At the bar thundered, Thundered with fiercest din, Topers one hundred.

There stood those thirst men, Thirsty one hundred; Calling for drinks in vain, The bar-keeper slumbered; Hark! There’s a sound from one! List how the curses come From each and every one! Of that dry one hundred.

Into the bar they pitch, Noble old topers, For up comes an order, which Pleased these old soakers: “Forward the Tight Brigade! Take the bar” Muggins said: Into it undismayed, Pitched not each drunken blade— Pitched the one hundred.

“Forward the Tight Brigade!” Gods, What a charge the made! No one was there afraid, No Person blundered. Theirs but to drink their fill, Theirs but to have a swill, Theirs not to pay the bill; Ah, yes they knew it well! Knowing one hundred.

Bottles to right of them, Bottles to left of them, Bottles in front of them, Labeled and numbered; Nobly they fought and well, There many a hero fell. Covered with blood and beer; Beer that they loved so well, Gallant one hundred!

Raised now each nose in air, See what is under there, Mugs charged with lager bier— All the world wondered! Fiercer the revel grows, Redder each blazing nose, Faster the liquid flows, Under the table, goes Half of the hundred.

Bottles to right of them, Bottles to left of them, Bottles all around them, Emptied and sundered; Out from that dreadful room, Out from that dark saloon, Came fort a beery fume, Came forth a dismal moan, But none of the hundred.

When they woke again, O how their heads did pain! No person wondered. Honor the Tight Brigade! Honor the charge they made, Thirsty one hundred.

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categories / Beer Me, Zeitgeist
tags / Temperance, Charge of the Tight Brigade, cold water

Upcoming Yeast & Fermentation Workshop For Distillers

September 05, 2013 / Eric Zandona

On October 4th and 5th I'm going to be in San Diego, attending White Labs' 4th annual Yeast and Fermentation Workshop and Webinar for Distillers. The two day workshop will cover a broad range of topics related to yeast, such as, basic biology, how to select strains for specific distillates, and the sensory impact of yeast on distilled spirits. The first day of seminars will be at White Labs, and the second day's practicum will be held at Ballast Point Spirits.

Lee Medoff of Bull Run Distillery in Portland took the class last year and I talked with him to get his impression of the class. Lee has worked as a brewer, vintner and distiller for quite some time and told me he was interested in picking up some tips about low nutrient cane sugar fermentations for rum. Lee said that he particularly liked the hands on yeast hydration and culturing lab. And, in his opinion, one of the best parts of the workshop were the unstructured times he could talk one on one with the White Labs staff and the other distillers, trading tips and best practices. Like with any two day workshop there were a couple of topics he wanted more of. But, when he returned to Bull Run, Lee brought back some new yeast protocols that required some trial and error to get just right for his distillery. However, he seems to feel that the workshop helped him improve his fermentations for rum. Lee told me that since he has taken the class, he has recommended it to all of the members of the Oregon Distillers Guild. That sounds like a resounding recommended to me and I'm excited that I can attend.

For anyone interested in improving their yeast management and or learning about good fermentation practices particular to the needs of distillers, this sounds like the workshop for you. To find out more details about the class call White Labs at 1-888-5-Yeast-5 or check out their website.

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categories / Zeitgeist, Palate Workout
tags / Yeast, White Labs, Ballast Point Spirits, Bull Run Distillery, Portland, San Diego

Who Drinks Craft Beer?

August 19, 2013 / Eric Zandona

I recently read Brett VanderKamp's new book Art in Fermented Form: A Manifesto. Brett is the president of New Holland Brewing and Artisan Spirits in Holland, Michigan. In the book, he reflected on a time in US history when people only drank locally produced beer made from locally grown ingredients and he hopes that one day this paradigm will return. He also talked about the success of the craft beer movement and the 5% market share that they have been able to carve out for themselves. As I read, I began to wonder; who is the average craft beer drinker, and does 5% market share mean that only 5% of beer drinkers drink craft? Surely not.

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What Does it Mean to be Craft?

July 28, 2013 / Eric Zandona

What does it mean to be a Craft brewery or a Craft Distillery? Terms like “hand crafted,” “small-batch,” “artisan,” and “traditional” can be found on all sorts of beer and spirit labels. These terms are meant to evoke visions of individual, hard working craftsmen who dedicate themselves to creating something unique and interesting. Yet these terms are often little more than corporate newspeak (a term coined in George Orwell's 1984). Newcastle Beer recently released an ad that pokes fun at the idea of big breweries calling their products handmade. The ad cuts between black and white photos while the narrator tells how Newcastle was handcrafted beer, but handcrafted beer was hard work. The ad then cuts to color photos of a mechanized bottling line while the narrator quips how now they handcraft their beer with big machines. I like the ad for its humor, honesty and its confidence that their beer is good enough not to hide behind pretense.