Microbrew blues

**Biermann** · 11-26-2006, 06:33 AM

Ok, so I went to our local microbrewery tonight. . .

I was completely shocked to find out that they do extract brew only (not that that's a bad thing), but I was expecting more. I felt let down....

and to make the matter worse, of the three beers I had, I felt I could do much better.

and there were only 10 people in the bar at 10 pm saturday night---which I also think is sad.

I'm torn---I want to support this guy, but at the same token, I think he could do better !??

the only saving grace was the fact that there were two hot blonde's at the bar that I'm pretty sure wanted me. (maybe it's the alcohol speaking).

Anyone ever been caught in this quandry??? (as far as supporting a brewery such as this. .. . .(not the blondes--- that's a separate issue).

Brewsmith · 11-26-2006, 06:42 AM

Maybe you should take it over?

Brewsmith · 11-26-2006, 06:47 AM

There's a micro very close to me and the guy that runs it is an award winning homebrewer. They only do kegs and bottles, no brew pub or restraunt. I've tried several of their beers, all from 22oz bottles bought at local stores. All have had some sort of problem with them. Sour, cardboard, etc. I want to blame it on poor handling by the store, but every time? Something's up. I might give them one more try.

**Biermann** · 11-26-2006, 07:08 AM

This guy doesn't serve food, and seems to be open whenever he feels like it, and makes extract beer and claims to be a microbrew. His beer is ok, but come on. . . . I'm frankly surprised he's still in business. . . the only thing I can link it to is the fact he is right next door to a very successful pub/restaurant, and he gets their overflow.

I want to support his efforts, but it seems he isn't make much of one.

disaffected · 11-26-2006, 07:17 AM

Does he have nice brewing facilities for large batches (40 to 160 gallons)?

Here's an idea. Take your best and most favorite brew to him, see if he likes it. If he does, offer to brew it as a guest brewer at his brewery if he buys the ingredients. Promote it among all your friends, get them to come drink it there. He might appreciate the increase in business, and decide to pay you to brew for him again. Before you know it, you could be the brewmaster while he runs the business. Or, he'll learn something from you (be subtle, don't flaunt your superiority) and improve his own brews.

Just a fantasy dream. But who know? It could happen.

**Yuri_Rage** · 11-26-2006, 09:14 AM

I'm with beer4breakfast - pitch an idea to him. Ask him about his system and his thoughts on AG. I'm sure he has a reason for sticking to extract, but his profit margin would double or more with AG, so perhaps you could be the impetus for change there. Per beer4breakfast's advice, ya gotta be subtle about your suggestions and ideas. Best of luck! A brewmaster in the making?

sonvolt · 11-26-2006, 12:20 PM

Quote:

Originally Posted by Biermann

This guy doesn't serve food, and is only open whenever he feels like it, and makes EXTRACT beer and claims to be a microbrew. His beer is ok, but come on. . . . I'm frankly surprised he's still in business. . . the only think I can link it to is the fact he is right next door to a very successful pub/restaurant, and he gets their overflow.

I want to support his efforts, but it seems he isn't make much of one.

Are you kidding me? Hey, Biermann, . . . let me know sometime when you want to go back to John Rhodell's. I will meet you there and introduce you to Mark, the brewer and owner at this establishment. I will show you around the facility and I think you will leave with a new appreciation for it.

Remember, this place is a BOP . . . which is different from a microbrewery. The business model focuses on being a place where folks can go and make their own beer with the help of a professional brewer. Most of the money made in the place comes from this side of the business. Obviously, doing AG batches would not be a good way ot run a BOP.

Rhodell's serves some of the best beers I have ever tasted. As for the whole extract/AG dilemma - a quick search around here will show how controversial that subject is.

Seriously, give Rhodell's another try . . . and keep in mind the point of the place - a Brew On Premise not a microbrewery or a brewpub . . . or even a restaurant, for that matter.

sonvolt · 11-26-2006, 12:22 PM

Quote:

Originally Posted by Biermann

. . . I'm frankly surprised he's still in business. . . the only think I can link it to is the fact he is right next door to a very successful pub/restaurant, and he gets their overflow.

I am not sure how long you've been in the Peoria area, but Rhodell's has been around a lot longer than Kellerher's. If anything, Rhodell's created the market for Kelleher's.

**david_42** · 11-26-2006, 02:18 PM

AG doesn't always mean good beer, nor does quality equipment. There used to be another local brewpub, but you could blind taste his beers and not know what you were drinking. Had a great system, but no talent.

Ivan Lendl · 11-26-2006, 02:35 PM

Thier was a place like that here (VA) called Hilltop Brewery. It was the only brewpub around and it was cool cuz they had bands thier but thier beer was horrible. Turns out they closed not too long ago. Im pretty sure they used extract. Infact I think more than a few breweries use extract which I found out when I was at my HBS and the owner told me they were out of dark liquid extract cuz some brewpub bought like a 50 gallon drum to make their stout with. I dont really like the idea of micros using extract. Especially when you can tell. And especially when they charge 5 bucks a pint...