TAGS [ DRUNK DRIVING | BAR STOOL DRIVING | DRINKING AND DRIVING | BEER NEWS ]
Archive for March, 2009
Man Charged with Drunk Driving on Bar Stool
Tuesday, March 31st, 2009Beer Has Gas!
Monday, March 30th, 2009It’s no secret that to be successful in any field, one must stay informed and educated. Lucky for me, in the beer business, furthering your knowledge usually amounts to a pretty good time. Last week, I attended an advanced draft beer training course called The Dispense Institute. Yep, that’s right – I got to go to beer school.
For three days I took notes, tapped kegs, controlled temperature, played with the pressure and talked beer with my classmates. I learned more than I could ever squeeze into one blog post, so I’ll limit my knowledge regurgitation to one simple point that really hit home; beer has gas!
If you think back to your days in chemistry class, you’ll remember that when chilled, gasses contract. This being said, if the beer you’re serving is too cold the gas will contract and your beer will seem flat. Often times, we’re inclined to remedy this by increasing the pressure, however that can actually cause more problems! Once the beer hits a warm esophagus and the gasses expand again, whoever is drinking the now-over-carbonated beer will quickly fill up with gas. In bars and restaurants this is bad news because they will likely feel fuller, sooner and not order as much beer.
In the same sense, if you tap a keg that is too warm, the gasses have expanded and you’re going to end up with a lot of foam coming out of your faucet. Bartenders are inclined to dump the foam and keep pouring, without realizing there’s even a problem. This is unfortunate, as the more foam you dispense or "bleed off," the more you lower the gas content of the beer. Your foam dumping will quickly cause your keg to go flat. Who wants flat beer?
Keep your kegs at a cool 38°F and you’ll be on the right track! Need a little help? Try a SmartStrip and you’ll be on your way to better beer.
For more common problems and their solutions, see our troubleshooting guide, or feel free to post your questions right here on the KegWorks Blog! With 6 official beer scholars in the building already, we’d be happy to help!
TAGS [ DRAFT BEER | DRAFT BEER SCHOOL | DRAFT BEER TIPS | DRAFT BEER TROUBLESHOOTING | FOAMY BEER | FLAT BEER ]
Announcing the Coles 75th Anniversary Homebrew Competition
Monday, March 30th, 2009Any homebrewers in the Buffalo area should take a look! (Thanks for passing this along, Deron).
Official Call for Entries
Have you ever dreamed of having your favorite homebrew recipe scaled up and brewed professionally? Or, have you ever thought about how great it would be if your beer was served at a premier beer bar? Well, Flying Bison Brewing Company and Coles Restaurant are about to make these dreams a reality for one lucky homebrewer.
On June 6, 2009, Coles will select one homebrewer’s beer to be the restaurant’s "75th Anniversary Beer". The winning homebrewer’s recipe will then be brewed professionally at Flying Bison Brewing Company in Buffalo, New York with the winner’s help and complete participation. And in the winter of 2009, the beer will be unveiled at a "launch party" at Coles powered and promoted by WNY ad agency, Crowley Webb and Associates.
Think of it…your beer…served at Coles…and a party celebrating your awesomeness to boot!
All you have to do is follow the rules:
1. Brew your favorite Pale Ale/IPA, Amber Ale, Brown Ale, Stout and/or Porter
2. Only entries in these five styles will be accepted.
3. Drop off or ship two (2) 10-14 oz. bottles to Flying Bison Brewing Company (491 Ontario Street, Buffalo NY 14207) with completed entry forms, bottle tags, and $5 dollars for each entry.
Download Entry Form (PDF)
Download Bottle Tags (PDF)
4. Entries are accepted now through May 30, 2009.
In addition to the "Best of Show" prize detailed above, first place winners in each of the five categories will receive a $100.00 gift certificate to Coles. Ribbons and certificates will also be awarded to the top three entries in each category. This is a BJCP sanctioned competition.
Complete rules can be found on the attached entry and bottle tag forms and soon at flyingbisonbrewing.com
For further information, please contact Kyle Costello at kmcostello@mac.com
or 716.868.4542.
Judges and stewards also needed, so please help out if you are available. Those interested in judging and stewarding, please contact Kyle Costello.
Happy Brewing and Good Luck!
TAGS [ HOMEBREW | HOMEBREWING | HOME BREW | FLYING BISON | HOME BREW CONTEST | BEER BREWING CONTEST | HOMEBREW CONTEST ]
Skittles Vodka
Thursday, March 26th, 2009If you’re a big fan of Skittles and vodka, you now have an opportunity to "Taste the Rainbow" while it mops the floor with you. I’m talking about an intriguing little recipe I stumbled across a couple days ago referred to as "Skittles Vodka" and am really curious to give this a try. If you’ve done this before or have tasted it, drop me a line here on the KW Blog and tell me about your experience. If you’re seeing this recipe for the first time (like I am) and you beat me in trying this out, let me know how it goes.

From what I’ve seen, there are two distinct ways to infuse your favorite vodka with that oh-so-nice Skittleicious flavor: You can try the "all in" approach, which involves dumping all the different flavored Skittles into one bottle of premium vodka, or you can painstakingly separate the Skittles by flavor and put them in individual containers (or glasses).
The basic concept is to soak the Skittles in the vodka for a period of about 24 hours. Personally, I’d push for a little more time than that – just to be sure. After this is done, filter out the sugary sludge at the bottom of your container by pouring the dissolved concoction through a filter into another bottle before chilling and serving. [Note: I've read that the bleached-white coffee filters may make it taste funny… so you are probably best to use an unbleached filter.]
Give it a shot… or two. ;)
Enjoy!
TAGS [ DRINK RECIPES | VODKA RECIPES | SKITTLES VODKA | COCKTAIL RECIPES ]
Top 5 Doppelbocks
Thursday, March 26th, 2009Doppelbock, or "Double Bock", is a Bavarian lager beer first brewed by the monks of St. Francis of Paula. As the name suggests, they are stronger
than typical Bocks, with an alcohol content ranging from 6% on the low end to some that are above 10%. Historic versions were on the lower range and were considered "liquid bread" by the monks. Most versions I have come across are dark amber to nearly black, but pale versions do exist. If you’re a malt fanatic, this is your beer. One significant trait of Doppelbocks are a thick, creamy persistent head, with stronger versions having impaired head retention, and can display noticeable "legs".
As far as aroma goes, there is an expected strong maltiness with virtually no hop aroma and the presence of dark fruit as well as some roasty chocolate. A lot of doppelbocks have names ending in "-ator", either as a tribute to the prototypical Salvator or to take advantage of the beer’s popularity.
Doppelbocks are hands-down my favorite lager, so this list, like my Christmas beer list, was difficult to compile. I may get a tongue lashing for not including the legendary Ayinger Celebrator here, and while I’ll admit it is an outstanding beer and a classic example of the style, these 5 for me, edged it out. You can’t go wrong with any of them, they are well worth seeking out.
Cheers!
Wagner Valley Sled Dog Trippel Bock
Troegs Troegenator Double Bock
Honorable mention (because I can):
TAGS [ DOPPELBOCKS | DOUBLE BOCKS | DOPPELBOCK | BEER REVIEW | BEER REVIEWS | TOP DOPPELBOCKS ]

your brackets and rails, you’re ready to attach them to your bar or wall.
Once all of your brackets are firmly installed, secure the loose tubing to the brackets with setscrews.
First, measure each side of the bar that will have a foot railing and make a simple sketch of your foot rail.
Basic Bar Brackets
Combination Bar Brackets