South Carolina SC midlands area brewers

[carpathia]

L

Nice brew! A question for lager brewers, can you force carbonate at the same time you are Lagering your brew or should it be 2 separate activities?

Lagering is really just cold aging while waiting for particles to precipitate out and MAYBE some minor flavor cleaning up. If you gelatin fine, you should have real clear beer going into the keg/bottles anyway, so there is zero reason you couldn't do both at the same time.

 

[carpathia]

Question for the group: I want to do a cherry tripel. I had previously planned to do ~4 pounds of morebeer's cherry candi syrup, but, at $12 a pound (nearly double what I pay for regular candi syrup), I'm thinking it's impractical to do all four pounds of sugar at that cost. Previously, using one pound proved to be too little. I'm debating on just doing 2 and topping off with a non-candi sugar (i.e. table or a low SRM cheaper candi). I'm pretty sure that using actual cherries/cherry puree would greatly screw up the color.

Thoughts?

 

[RevFrank]

Question for the group: I want to do a cherry tripel. I had previously planned to do ~4 pounds of morebeer's cherry candi syrup, but, at $12 a pound (nearly double what I pay for regular candi syrup), I'm thinking it's impractical to do all four pounds of sugar at that cost. Previously, using one pound proved to be too little. I'm debating on just doing 2 and topping off with a non-candi sugar (i.e. table or a low SRM cheaper candi). I'm pretty sure that using actual cherries/cherry puree would greatly screw up the color.

Thoughts?

I'm no help. I haven't brewed a tripel yet. But I'm willing to drink yours!

 

[carpathia]

Come to mid Texas and I'll happily throw you a bottle! Just bring some pulled pork and that vinegar sauce; they don't know how to do that around here.

 

[Poopsmitherson]

Do any of you guys know anything about Bierkeller (the brewery that sets up at the riverfront park)? It doesn't seem like they have a physical location (though their address shows online as Swamp Cabbage). I'm insanely curious how they're legally doing what they're doing. I've got an idea or two, but I can't figure out exactly how they are making it work. I'd love to know if any of you guys know the people operating it or have any ideas as to how they're doing what they do.

 

[TravelingLight]

Do any of you guys know anything about Bierkeller (the brewery that sets up at the riverfront park)? It doesn't seem like they have a physical location (though their address shows online as Swamp Cabbage). I'm insanely curious how they're legally doing what they're doing. I've got an idea or two, but I can't figure out exactly how they are making it work. I'd love to know if any of you guys know the people operating it or have any ideas as to how they're doing what they do.

He brews at Swamp Cabbage. When he first started, IIRC, he basically contract brewed his own stuff at Swamp Cabbage. But now I think he's basically using the space and has added some of his own equipment (brite tank(s), possibly fermenters). Regardless, he has to be going through a distributor to get his beer to the popup beer gardens.

 

[Poopsmitherson]

He brews at Swamp Cabbage. When he first started, IIRC, he basically contract brewed his own stuff at Swamp Cabbage. But now I think he's basically using the space and has added some of his own equipment (brite tank(s), possibly fermenters). Regardless, he has to be going through a distributor to get his beer to the popup beer gardens.

I assumed that might be the case. Any thoughts on the legal hoops of getting it to where he can sell it? (Also, who is it that operates it?) I just can't figure out what happens between the contract brew-->selling at the popups. I know to contract brew you have to have a retailer or wholesaler license, but I guess I'm trying to figure out how either of those licenses would allow him to do this how he's doing it. I assume special event permit, but even then...I'm just immensely interested in this model and the legal loopholes he seems to have found. ​

 

[TravelingLight]

I assumed that might be the case. Any thoughts on the legal hoops of getting it to where he can sell it? (Also, who is it that operates it?) I just can't figure out what happens between the contract brew-->selling at the popups. I know to contract brew you have to have a retailer or wholesaler license, but I guess I'm trying to figure out how either of those licenses would allow him to do this how he's doing it. I assume special event permit, but even then...I'm just immensely interested in this model and the legal loopholes he seems to have found. ​

Scott Burgess is the brewer/"owner" of Bierkeller. I'm assuming he's basically operating as, essentially, a retailer without a taproom. So he produces the beer, it goes through a distributor to get to his popups. I'm virtually certain he does special event permits for the actual events.

 

[carpathia]

I may not be in SC, but I can still bother you all.

Anyone have any good reference material for making a Biere de Garde? I think it might be fun to do a sampling of each substyle (blonde, ambrèe, and brune) and let them condition for a few months or so for the fall/christmas season.

However, a lot of recipes on this site seem to go for some variant of a Saison or wildale.

allaboutbeer:

The breadth of stylistic interpretation is the essence of bières de garde. They are a distinctive set of beers, bound to their French foundation, but with a bit of German influence. They are primarily brewed in the Northern French departments of Nord and Pas-de-Calais. The German nod comes from several angles. Top-fermenting yeasts from the Rhineland, home to Kölsch and Altbier, or bottom-fermenting lagerbier strains may be used. The hop-growing region of Alsace in Eastern France shares a border with Germany. Finally, the prodigious barley growing and malting industries of Champagne and Nord-Pas de Calais produce malt mostly in the image of German varieties. Pilsner, Vienna and Munich malts are all made by French maltsters. Bière de garde brewers use these base malts in proprietary ratios to give the range of color, deep gold (blonde), amber (ambrèe) and brown (brune), to their specialty. The clean and subtle maltiness is a signature of the style. Brewers also make use of aromatic, caramel and Caramunich malts, and the odd dash of chocolate or roast, to add complexity and color. Malted wheat, adjunct grains and even simple sugars can also be included. The wort is mashed for fermentability, leaving a medium to light mouthfeel and crisp finish. The aggressive yeast also adds to this attenuation, leaving a rich yet refreshing footprint.​

the BCJP notes

Three main variations are included in the style: the brown (brune), the blond (blonde), and the amber (ambrée). The darker versions will have more malt character, while the paler versions can have more hops (but still are malt-focused beers). A related style is Bière de Mars, which is brewed in March (Mars) for present use and will not age as well. Attenuation rates are in the 80-85% range. Some fuller-bodied examples exist, but these are somewhat rare. Age and oxidation in imports often increases fruitiness, caramel flavors, and adds corked and musty notes; these are all signs of mishandling, not characteristic elements of the style.

...

Three main variations are included in the style: the brown (brune), the blond (blonde), and the amber (ambrée). The darker versions will have more malt character, while the paler versions can have more hops (but still are malt-focused beers). A related style is Bière de Mars, which is brewed in March (Mars) for present use and will not age as well. Attenuation rates are in the 80-85% range. Some fuller-bodied examples exist, but these are somewhat rare. Age and oxidation in imports often increases fruitiness, caramel flavors, and adds corked and musty notes; these are all signs of mishandling, not characteristic elements of the style.​

This would seem to indicate that it would be appropriate to use an altbier or German ale yeast. None of these, however, seem like they'd be able to hit the 80-85% attenuation, which inclines me more towards the WLP 550 (Achouffe's yeast) at a lower more boring temperature (holding mid 70's). Whitelabs has a speciality Biere de Garde yeast that is seasonal (unfortunately).

Any thoughts

http://allaboutbeer.com/article/what-is-biere-de-garde/
https://dev.bjcp.org/style/2015/24/24C/biere-de-garde/

 

[What?BrosBrewing]

Camden area / Midlands SC

 

[bananastandbucks]

Columbia/WECO here - shout out to any PSB members

 

[Oceangrace24]

Anyone still brewing?

 

[carpathia]

I am, though I've now moved three times since I left Columbia

 

[Baron Von Blackstone]

Hey, Hope this thread gets some new life. I live in West Columbia and been brewing for about 3 years. beers and meads are my thing. Are there any stores that cater to brewers other than Bet-Mars?

 

[Lifer59]

Betmar is the only option In Columbia. We do have an active club at palmettostatebrewers.com. We meet the second Monday each month at various places and breweries. The website has the location of the meetings. We also host an annual competition which is next Saturday at Craft and Draft in Irmo. Come out and meet the club if you can.

 

[Baron Von Blackstone]

Betmar is the only option In Columbia. We do have an active club at palmettostatebrewers.com. We meet the second Monday each month at various places and breweries. The website has the location of the meetings. We also host an annual competition which is next Saturday at Craft and Draft in Irmo. Come out and meet the club if you can.

I thought they were, thanks. I would love to check it out. website looks good. Being fairly new to brewing and more or less an occasional brewer you guys may be way out my league. lol. Hate I missed seeing this weekends comp. though.

 

[Lifer59]

We have all types and skills of brewers. It really helped my brewing to be a member. We always have beer to share at meetings and sit around and talk about beer and taste each others brew. Our next meeting is at River Rat.

 

[catdaddy6676]

I just found out my local brew shop in Columbia (BetMar) doesn't sell grain by the sack, only by the pound. I'd love to know where a nearby place is that does sell by the sack if anyone knows. I am getting low on base malts and have a lot of brewing to do going forward. I'd rather not pay shipping costs if possible!

Thanks in advance for any help y'all may have.

 

[Lifer59]

I use BetMar for specialty grains and adjuncts. Checkout homebrewfinds.com for links to deals on grain. Morebeer.com runs specials where if you order 5 lb bags of grain you can get free shipping. You also get a price break if you order or more bags of the same grain. Sacks of grain don't ship free but a sack equivalent does. (Join palmettostatebrewers.com. We have fun.)

 

[catdaddy6676]

I use BetMar for specialty grains and adjuncts. Checkout homebrewfinds.com for links to deals on grain. Morebeer.com runs specials where if you order 5 lb bags of grain you can get free shipping. You also get a price break if you order or more bags of the same grain. Sacks of grain don't ship free but a sack equivalent does. (Join palmettostatebrewers.com. We have fun.)

I've actually been a member before but after DIY Brew house closed I haven't been as active. Might be time to change that!

 

[corncob]

Reviving this old thread to ask if any of this is still active. I have been trying to get in touch with the club in Columbia with no success.

 

[Cheesy_Goodness]

I'm late to the game here but I just found out Bet Mar in Columbia is permanently closed as of early March. Anyone have any information on it? I've been going there since I started brewing, sad to see it go.