Notch Brewing (2020)

I got fewer cans at Fox Farm today because I am going to try to hit up Notch before I go back to Virginia.

 

Only one solution to the plastic cup (COVID) dilemma, and Notch solved it -

 

I don't know what other breweries are doing, but I hope they're doing what Notch is doing. Extremely professional, safe process for beers in the beer garden. Pretty good beers too.

 

There weren't a ton of people there yesterday (it was sweltering). I know the guy at the next table got one, but I don't think most people were getting them (i.e. I didn't see most people with them). I would be surprised if they ran out.

 

I am late to the party, but I listened to Chris and Brienne on that podcast recently. One thing that struck me was that in the Czech Republic is that you have to have a degree in brewing science (or many years of relevant work in the industry) in order to get a brewery license. This is opposed to in America where its like, "Oh you wanna open a brewery? Can you pay back a loan? You can? Perfect. You're a brewer now."

This explains soooo much.

 

Beech smoked malt in today's schedule...something good is coming

 

smoked helles will for sure get me to Salem

 

MA or CT?

 

Both, though CT is significantly farther than MA.

 

Correct, Single Series (Standard, etc), White labels, and Voll Projekt are all Salem, but also Zwickel and Dog & Pony Show too.

 

Brienne is brewing Lost in the Dream today, a Bamberg inspired smoked helles.

Plenty remain, we had a huge inventory from the Mobile Beer Garden that will not be used this year.

 

Is it named after The War On Drugs song/album?

 

Seemed fitting for the times. And yes, it's a WOD reference.

 

That’s true, but there are plenty of Siebel and UCSD guys putting out crap beer too.

 

I'm considering what you wrote in this post and began to wonder what the breakdown is between the "educated" brewers and the others are with regard to what the brew. What I mean is this: Do the Siebel brewers, for instance, tend to brew more .... what's the word, authentic (maybe) styles? Classic? I don't know. While the people who are like, "I'm a home brewer and I hate my accounting job I'm gonna brew" tend to brew DDH Double IPAs and maple syrup coconut pineapple bourbon barrel coffee stouts? I'd be curious about that breakdown.

I'm sure there are people from both walks that make bad beers and good beers. I'm just curious as to the styles each overwhelmingly brew.