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Old 01-04-2010, 10:28 PM   #371
UnverrBrau
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Nov 2009
Berkeley
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well I dont want to sound like a parrot but yeah you might as well bring everything you can. Though I guess I would make sure to bring along your best Brown as they tend to do good just about anywhere. The Raspberry Wheat sounds interesting too and personally I would choose that over the Scottish brew if you have a limited choice , but once again thats just me.

Since its New Belgium you can reasonably guess whats going to be there, probably Fat tire and 2 below will most likely.Though I wouldnt be suprised if they had their "Mothership wit white" beer or 1554 dark ale there also

 
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Old 01-04-2010, 11:09 PM   #372
TwoHeadsBrewing
 
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For starters, bring a crowd pleaser, something that you know everyone likes. Then for those more "enthusiastic" about beer, bring a hoppy beer like an IPA. Finally, bring a specialty...your Hazelnut Brown or the Raspberry Wheat sounds perfect. Something for everyone!
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Old 01-06-2010, 10:22 PM   #373
limulus
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Is there any chance you could private label a beer for the restaurant?
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Old 01-06-2010, 11:17 PM   #374
HBHoss
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Is there any chance you could private label a beer for the restaurant?
Probably. My brother does custom labels for his wine, I suppose I could do it for beer also.

 
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Old 01-07-2010, 10:55 PM   #375
HBHoss
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County Health is trying to piss on my parade here. They rejected my plans as not being detailed enough. I told him I don't prepare food, all I do is fill a small glass and hand it to the customer. Seems if you sell bottles of beer you are a food handling establishment. WTF???? Now they are having my brother get a food permit to sell his wine, something he's never had to do in the past. State is obviously hungry for money.
This time I'll give them all the detail they need just like he wants.

 
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Old 01-07-2010, 11:03 PM   #376
Mirilis
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I have a question. What kind of yeast (dry, liquid) do you use and how much? If liquid do you make 5 gallon starters or something?

 
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Old 01-07-2010, 11:47 PM   #377
HBHoss
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Quote:
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I have a question. What kind of yeast (dry, liquid) do you use and how much? If liquid do you make 5 gallon starters or something?
Right now I'm only brewing 10 gallon batches at a time so I just throw a couple of smack packs. No starters as of yet.

 
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Old 01-08-2010, 12:19 AM   #378
RegionalChaos
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Jan 2008
Drain, OR
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Some place have regulations that state you have to serve food if you are serving alcohol..
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How I brew: Stir plate starters, Extract, Full boil in a Keggle, 10 gallon batches.
Brewing upgrades in progress: temp controlled ferment, stir plate re-work, building mash tun, milling station

Planned House Ales: an Amber, an IPA, a dark IPA, a Mango Ale, a blueberry oatmeal stout, a dry Irish stout, a honey wheat, Apfelwien

What kind of R-Value does your ferm chamber need? - http://www.homebrewtalk.com/f51/what...hamber-190459/

 
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Old 01-08-2010, 01:04 AM   #379
HBHoss
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Quote:
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Some place have regulations that state you have to serve food if you are serving alcohol..
I'm glad that's not here.

 
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Old 01-08-2010, 01:10 AM   #380
klyph
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Quote:
Originally Posted by RegionalChaos View Post
Some place have regulations that state you have to serve food if you are serving alcohol..
Put a bowl of peanuts on the bar
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