This blog has moved to a new domain: HurraBier.com. Please take a moment to update your bookmarks.
New URL for this post: http://hurrabier.com/oom-pah-pah-an-oktoberfest-evening
In the cozy but dark dining room of the Brickskeller, surrounded by once loved beer objets d’art and all kinds of dusty antiques, about sixty guests listened intently as our speakers waxed poetic about the importance of preserving the “craft” in craft brewing (and craft butchering), the challenges of dealing with government bureaucracy, the intricacies of biodynamic agriculture, and how odd Americans are with our attitudes towards alcohol.
Uli Bennewitz came on first, and beer tasting commenced. First up, the Weeping Radish Kölsch, while Uli explained how he came to America from Bavaria in the mid-eighties under the suggestion of his brother, who convinced him to open a brewery as sort of a get-rich-quick scheme. Uli’s background was agricultural farming, however, and over the years, his North Carolina operation grew to encompass a wide range of sustainably farmed products including organic produce, hormone- and antibiotic-free meats, and handcrafted German beers. In fact, all of the Weeping Radish brews are still made under strict adherence to the Reineheitsgebot tradition, and include only the four permissible ingredients (water, hops, malt and yeast). The Kölsch was delicious, with a light body and some subtle spice. Refreshing crispness, and served at the perfect not-too-warm, not-too-cold temperature.
As Uli continued to describe the series of often funny and also frustrating adventures of building North Carolina’s oldest microbrewery in an originally dry county, we moved on to the Weeping Radish Fest beer. He talked about the importance of being a good steward of the Earth, and the background of biodynamic farming, including some ironic anecdotes about dealing with government agencies. Apparently, as a proprietor of a biodynamic farm and brewery, he regularly deals with about fourteen government regulatory agencies. He compared this to building a nuclear power plant, where he states you have to deal with about three agencies. Uli’s stories about his trials and tribulations with code-writers, bureaucracy, and the ATF (especially as a German native, unfamiliar with American rules) were entertaining, and they kept me from focusing too much on the sourness of the Fest. It just didn’t seem to travel well, and I didn’t want to finish it.
Everyone’s gaze temporarily shifted away from Mr. Bennewitz when the plates of charcuterie, crackers, and mustard were distributed. Enchanted guests sat in awe of the Weeping Radish andouille, apple brats, pastrami, regular bratwursts, and the grass fed natural beef hot dogs. As Uli describes, it, “If raising sound and healthy animals is one of the oldest crafts of humanity, then likewise the craft of butchering goes back hundreds of years.” In an animated spirit, he began to expound on the necessity of reviving our crafts here in the United States, which includes craft brewing and craft butchery. And lastly, as the Weizen was being served, Uli returned to his jovial self once again and answered questions from the audience.
Local beer from District Chophouse was also featured, courtesy of Head Brewer Barrett Lauer. Barrett stepped up to the podium, seemingly with the sole intention of talking about the Octoberfest beer that he brought with him, but the conversation definitely went in every other direction. He began by describing his background as a sculpture student at M.I.C.A., and his beginnings in Baltimore at Wharf Rat (now the Pratt Street Alehouse), learning the craft of brewing from Howie Faircloth, III. Barrett also commented on the hassles of working with the ATF, and described some interesting hop-gowing adventures he has had, and was really starting to expound on the pursuit of craft, when he was interrupted by the lone moron in the audience, who asked, “So even though you don’t drink this, would you recommend Miller Light over other mainstream beers, since it is triple hop brewed?” To which the audience fell silent, and the only sound was that of eyes rolling throughout the room.
However, Barrett recovered nicely, and after a short “Beer 101” for the uneducated table, he went on to describe his work with bourbon barrel brewing, as well as some upcoming events in which he will participate. As he was doing this, the audience enjoyed the traditional Spaten OktoberfestBier. Lastly, Greg Kitsock made some closing remarks and promoted a few upcoming events, and the Post Road Pumpkin Ale was served. All in all, another good event sponsored by the Brickskeller, and a great taste of the fall delicacies to come.
For more information:
The Weeping Radish Eco Farm and Brewery, originally located in the dry town of Manteo NC, is now situated on 24 acres in Jarvisburg, NC on Highway 168/158, just a few miles from the entrance to North Carolina’s Outer Banks. The address is - 6810 Carotoke Hwy Jarvisburg, NC 27947 (252) 491-5205. http://www.weepingradish.com/
Barrett Lauer, a GABF medal winning brewer, and Head Brewer at District Chophouse: http://www.chophouse.com/Brewmaster.php?FKLocationID=10092
No comments:
Post a Comment