Carton Brewing (April 2016)

Yea I mean I saw it pop up on Facebook at like 7pm but I specifically checked before I left work as per the Augie Declaration and it specifically left out SS Cream. No big deal, but if you want people to not ask about things and check the Facebook then it would be nice to be updated when its released. I can see them ninja editing when they run out of stuff, but not necessarily for adding stuff.

No big deal. Still love Carton. Not even mad either. Just taking the "Taproom and tastings will be listed..." with a grain of salt from now on

 

that beer was brewed at Smutt and is in a truck to the brewery as we speak. those cans we sold last night were just a couple cases the carton people that canned it in new hampsire brought home with them in a car. they went on that post when we got them and could be sure we could sell them.

 

They are really actively trying to prevent lines, and it's worked. If they posted at 4 on FB about All Orange Everything, by 5 there'd be a couple dozen people waiting in line for the open. Everyone who follows BA knew SS CREAM was this week. . . and they made enough that you'll be able to get it at least through the entirety of this weekend. Carton's goal is "you see we have new beer, you come get it" - very little planning, muling, queuing possible. It allows locals a fair shot and out-of-towners one too, while still keeping things as sane as possible in the Highlands. Pretty reasonable IMO.

 

If they made anywhere near the amount they did of Sit Down Son you should be seeing this around for a little while and have a great shot at getting it through distro.

 

Hope so. It was nice to pick up a can of it in NYC. I go home back to Jersey a lot but dont have anything planned for a few weeks.

 

Yea all good. I realize my post sounds bitter and that's not what I intended at all. It was more to poke fun at the creed we repeat to ourselves over and over. I completely understand why they did it and love that they don't hype their releases. They also tend to make plenty so if you want some you get some. Just found it ironic that's all.

Anyway, keep making great beer. I'll keep drinking it

 

what is ironic? that post was written at 3:30 we didn't have the beer which was scheduled to release today so it wasn't on there. Then the crew returned from NH with some cases, we decided to sell some to the people in the tasting room, and put it on face book. i don't think you are mad nor am i but i am contused by the words you are using.

 

My command of the English language leaves a lot to be desired. Sometimes I don't know what I'm saying. It might all be clear at 5pm when I can crack an SS Cream and start making a lot more sense

 

so you meant ironic like black fly in my chardonnay or a free ride that has been paid for? got ya

 

Will be snagging up a 4 pack of SS Cream more than likely. It'll be nice to put in a different color of can in there for once. My girlfriend put all of the cans in 6 pack holders, so I can't even see what I was grabbing. Was trying to get the Sorachi to have with dinner and grabbed everything BUT that one. Lifted up BOAT, AOE, 077, Warrior... only to realize that I had already finished Sorachi off.

firstworldbeerproblemsilovehaving

 

Or a death row pardon two minutes too late............

 

More like 10,000 spoons when all I need is a ****ing knife!

Off topic. While on vacation I in Florida I had gluten free Kombucha beer. It was 8% and in the style of an IPA according to the label. I know you are big on what is beer and what isn't. Is there anyway possible this was actually beer or was it like the Hard Root Beers of the world?

 

oh so much to answer here: at some point beer became generic for "cooked and fermented" and wine became generic for "not cooked and fermented." then that all got confused because by that poor and lazy definition sake is beer yet generically it is referred to as "rice wine." while cider is lumped in with beer when it should be wine.
so people don't know/care for accuracy on things that are strictly in the potent potables category of jeopardy. with kombucha you have the health community offering their preposterous claims which truly obfuscates the lines.
Konbucha is fermented tea. If you hop it like an ipa its a hoppy fermented tea. since you brew the tea before it is fermented it is a fermented brewed tea. if you make it at your beer brewery what you have made is a hoppy fermented tea brewed at a beer brewery.
but since anything that has hops after boil these days is definitely an IPA it is definitely an ipa
i guess the easy thing to say is: "if i thought it would be cool to make a hopped kombucha i would make one and call it a 'hopped kombucha' and sit back and be told it was too hoppy, or not hopped enough since it says hoppy on the label and so on and so forth. everyone is right everyone is wrong every time.

 

FWIW, didn't think you came across as bitter at all. The offerings post has been edited often enough within the operating hours of a particular day over the last four to six months that it really needs to be checked every hour on the hour for any devoted Carton fan. It's always fluid in the information provided.

 

That's the answer I expected. Fair enough. Love picking your brain on things like this and the similar "rants" (remember the bit about my command of the English language if this isn't the right word) on the podcast regarding issues like these

 

oh i rant... especially abot the obfuscation of food words by morons in marekting thinking "its fine"... it's kind of my thing

 

Speaking of ranting about flavors ... Holl wrote a book, I wrote a foreword and some recipes in it. Come by the brewery May 7th if you want it signed in orange sharpie

 

Book looks cool and I have some spare Amazon cash - Holl deserves it just for STB. But Amazon says the book releases 5/17 so not likely many will be able to get theirs signed on the 7th!

 

You may have written the foreword, Augie, but you certainly did not write the Amazon description!

"New Jersey native John Holl searched from Sussex County to Cape May to find the best recipes New Jersey has to offer, and the result is this rich and unique cookbook celebrating the foods, flavors, cultures, and traditions of the Garden State. These 150 recipes include dishes featuring New Jersey’s own produce -- tomatoes, corn, cranberries, blueberries, apples -- along with deep-fried boardwalk treats, late-night diner bites, and recipes contributed by casinos, bison and dairy farms, food trucks, old-school delis, famous bakeries, and more. You’ll find Pork Roll Surprise, Sauteed Ricotta Gnocchi, Cucumber Gazpacho, Ukrainian Holubtsi, Radish Bread, Dry Vegetarian Curry, Funnel Cake at Home, Tomato and Onion Salad, Thai Fish Cakes, Jersey Green Clam Chowder, Sunday Gravy, Saltwater Taffy, Traditional Amish Chili, Classic Lawrenceville Mac & Cheese, Kielbasa and Sauerkraut, Jersey Disco Fries, Jamaican Jerk Meatballs, Fresh Jersey Corn Cakes, Honey Thyme Caramel, Black and Blue Cobbler-- and a classic Taylor Ham, Egg, and Cheese Sandwich. Beautifully photographed, this collection is the ultimate tribute to New Jersey’s best."

 

you will enjoy that even more when you read the foreword...