Tag Archives: spotlight

Fractured Beer Quotes: Almost Famous Words About Beer & Life

Plenty of famous words have been written about beer… with a little research you can find countless references to the beloved suds attributed to founding fathers, ancient proverbs, and great authors of the past. A good quote, just like a good beer, can inspire us to expand our minds and reach for something more. Inspirational quotes can become mantras for our daily lives, encouraging us to follow our dreams and motivating us to keep going when things get tough. Whether you’re looking for some wisdom to inspire a new career, or just the next great beer, here are some almost famous words to keep you going.

"Fractured Beer Quotes", Find more at http://thecraftbeergirl.com

Original Quote:  “Where there is love there is life.” ― Mahatma Gandhi

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Why My Christmas Sucked…

Why My Christmas Sucked... - http://thecraftbeergirl.comSanta came early this year when I received a package on Christmas Eve from Petaluma, CA with not one, but two(!) 320z. bottles of Lagunitas Sucks Brown Shugga’ Substitute, a previously seasonal, now year round offering from Lagunitas Brewing Company.

I was working on Christmas Eve, a regular Bob Cratchit, and I couldn’t make it to the grocery store before it closed. Unfortunately, that meant that Christmas dinner would consist of whatever we already had at home… which, turns out, was a frozen pizza…and now beer!

Sucks is described as an American Strong Ale, as well as an American Double and an Imperial IPA… whatever you call it, Lagunitas describes this beer as a ‘cereal medley’ of barley, rye, wheat, and oats. At 8% ABV, it’s full of ‘complexishness’ from the grains, then dry-hopped for big aroma and resinous flavor. All you really need to know, is that it’s a damn good beer.

The beer was first brewed in 2011 as a substitute to Lagunitas’ seasonal release, Brown Shugga’. In the midst of rapid growth, the brewery was hitting full capacity, brewing around the clock. They were brewing 80 barrels of their core brands, every 3 hours, but could only brew 60 barrels of Shugga’ every 5 hours… which meant for every case of Shugga’ brewed, they’d be short 3 cases of their regular lineup. Instead, they brewed a beer that would fit better into the brew schedule, calling it “Lagunitas Sucks” to play on their mistake.

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John Urlaub, Rohrbach Brewing Company

john urlaub rohrbach brewingMeet John Urlaub, owner of Rohrbach Brewing Company. I recently caught up with John at Rohrbach’s Production Brewery & Tasting Room to learn more about one of the city’s first craft breweries. A Rochester native and graduate of St. Bonaventure University, he worked for Kodak before starting the brewery. His Kodak career included several relocations, including LA – where he tried his first craft beer, Anchor Steam; New York City – where he discovered Manhattan Brewing Company and fell in love with the brewpub concept; and eventually to Rohrbach, Germany – after which, he named the brewery.

Rohrbach Brewing Company, established in 1991, officially opened their doors in 1992 at the German House in Rochester’s South Wedge neighborhood. John laughs as he tells me that the toughest part of starting the brewery was getting his brewers license. But he didn’t have trouble getting approval… it was actually finding the application. “There were so few breweries in NY at that time, no one at the State Liquor Authority could find an application!”

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Brooklyn Beer School

brooklyn brewery

One of the perks of being “The Craft Beer Girl” is making friends in the beer industry. One of the perks of making friends in the beer industry is having the opportunity to attend special craft beer events. Brooklyn Beer School is one such event. Periodically, Brooklyn Brewery invites industry members (distributor reps, bar owners, etc.) to come down to Brooklyn and learn more about the history and culture of the brewery and a little about beer in general.

Located at 79 North 11th Street in Williamsburg, the Brooklyn Brewery has been at the center of a cultural and gastronomical renaissance, taking place in Brooklyn over the last 20 years. We arrived on a Thursday afternoon, greeted by Steve Hindy, president and co-founder. The tasting room is simple, a large warehouse with concrete floors. We grabbed a beer and sat at picnic tables while Steve told us the story of how he, a foreign correspondent, and his neighbor Tom Potter, a banker at the time, came to start the brewery 25 years ago. To hear stories of Steve’s time in Beirut, and of his other experiences as a journalist, I am inspired. Enchanted by his sense of adventure and nostalgia, like falling in love.

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the Beer Girl’s Guide to Better Photography!

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So you love craft beer.  You drink it on a regular basis, you “check-in” on Untappd, you tweet about it, maybe you even blog about it!   You keep detailed tasting notes as you detect each nuance that splashes against your sophisticated palate.  The most interesting man in the world has nothing on you.  You’re a true intellectual, a scholar.

There’s just one thing… Your Instagram feed, I’ve seen it… and no offense, but it’s a little… uninspired.

But fear not my fellow craft beer enthusiast!  I have compiled a list of photography tips that are sure to turn your camera roll into a virtual gallery, full of thoughtfully executed photographs that do that artfully crafted brew the justice it deserves.

Read On For Photography Tips…

Snapshot of a Brewday

The day begins around 10 or 11 in the morning as the six of us gather, as we often do, bleary-eyed and ready to share tales of the previous nights events.  A big silver pot sits in the middle of the garage, atop a blazing flame, ready to heat gallons of water for the mash.  It’s the usual scenario, Oz busy checking temperatures and equipment with Eric close by, eager to learn as much as he can.  Meanwhile, JD and I joke and trade jabs with Ryan as we crack open the first beers of the day.  This week we’re joined by Trish, normally a light beer drinker; we’re determined to get her drinking craft beer (and liking it) before the day is done.  When the water is hot enough, it’s transferred to the mash tun, in our case a converted cooler whose insulated walls will help keep the proper temperature.  Grain is added, creating the mash that will produce our wort.  Steam rises from the mixture as the rich aroma, like warm oatmeal, fills the air.

More About Our Day of Homebrewing…