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We have a trivia question in order to register to prevent bots. If you have any issues with answering, contact us at cass@bartowel.com for help.
Introducing Light Mode! If you would like a Bar Towel social experience that isn't the traditional blue, you can now select Light Mode. Go to the User Control Panel and then Board Preferences, and select "Day Drinking" (Light Mode) from the My Board Style drop-down menu. You can always switch back to "Night Drinking" (Dark Mode). Enjoy!
Denisons
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Kid Presentable
- Posts: 144
- Joined: Wed Jun 27, 2001 8:00 pm
- Location: Toronto
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joey_capps
- Bar Fly
- Posts: 592
- Joined: Sat Nov 17, 2001 7:00 pm
- Location: Waterdown
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the.brewer
- Posts: 190
- Joined: Fri Jan 17, 2003 7:00 pm
- Location: Toronto
Thanks, meems.
First the short answer - I have a webpage at http://www.denisons.ca which I am now able to keep current and a listing of bars pouring Weissbier is shown.
I'd like to produce about three or more of my other beers right now if I could! Perhaps a (the) Dunkel, also a nice dark Bock, and possibly a Marzen. The thing is that when the brewpub closed, I had to make a decision: build a brewery (with someone else's money and thankfully there were offers), or use another facility. I decided on the latter because I felt that it would be the quickest way to get the weissbier back on tap. I went for the weissbier because it was the most unusual of the beers that I had produced. It worked well. Mill Street is a great brewery to work in aesthetically (that is important for me), the guys are fun to work with, etc.
Unfortunately it is almost incomprehensible to produce more than one brand under contract in somebody else's brewery, particularly if is small and you want to do the production yourself, as I do. I don't know how you do it, Perry & John! I have one, repeat one, tank available and Mill Street fill the others due to the success, and variety, of their own beers. It's hard enough logistically speaking to ensure a constant supply of wheat beer alone. If anyone has noticed a variation in the consistency, mainly clarity, of the Weissbier, this is one of the reasons. Beer on tap at a licencee may have been kegged that day, or it might be from the previous brew and be up to four weeks in the keg.
so, if I were to produce other styles of beer, and I don't have plans to do so at the moment, then I would have to find or build another location.
That's the production side. What happens to beer once it leaves the brewery door is another story. As many may know, I'm obsessed with freshness and I am not always happy with the way the wheat beer tastes or looks on tap. I think that my style of beer is particularly sensitive out in the field, partly because of the fact that it is unfiltered; I've had beer from the same brew precipitate (pun intended) comments from customers about the beer being too cloudy or at other times, too clear! Another concern of mine is carbonation (and this is currently the bee in my bonnet, even though I don't wear one). I am coming to the conclusion that weissbier does not fare well when it poured using 'beer gas', as most bars do. For those that don't know, beer gas is a blend of nitrogen and carbon dioxide, usually 70% N. I believe weissbier is sensitive to beer gas because of the lack of hops, so that a loss of carbonation is particularly noticeable since CO2 is such a dominant characteristic. (Weissbier has less hops than most national brands, but the hops are the best!) The subject is too complex to go into further here but I am taking the following approach:-
I'm encouraging licencees to use a high CO2 blend, or in one case 100% CO2. Many with gas blenders are thankfully using 50/50. I won't say which bars use what blend and please don't bug licencees with questions. Let your taste be the judge.
Secondly, I am encouraging bars to buy smaller kegs if necessary, to ensure that the beer is on tap for no longer than a week if possible. To help this I have reduced the cost of a 20L keg (for licencees only) to ensure that the cost per glass is very close to that from a 50L.
All this makes me want to get into bottles as soon as possible, and as I believe Perry said in another post, it's being worked on continually but hasn't happened yet.
P.S. I started writing this before Jeremy posted his two. Now you really know that my keyboard speed is slow, so, if I don't reply to posts, it's not because I don't want to , it's often because I don't have time.
<font size=-1>[ This Message was edited by: the.brewer on 2004-02-20 10:42 ]</font>
<font size=-1>[ This Message was edited by: the.brewer on 2004-02-20 10:47 ]</font>
First the short answer - I have a webpage at http://www.denisons.ca which I am now able to keep current and a listing of bars pouring Weissbier is shown.
I'd like to produce about three or more of my other beers right now if I could! Perhaps a (the) Dunkel, also a nice dark Bock, and possibly a Marzen. The thing is that when the brewpub closed, I had to make a decision: build a brewery (with someone else's money and thankfully there were offers), or use another facility. I decided on the latter because I felt that it would be the quickest way to get the weissbier back on tap. I went for the weissbier because it was the most unusual of the beers that I had produced. It worked well. Mill Street is a great brewery to work in aesthetically (that is important for me), the guys are fun to work with, etc.
Unfortunately it is almost incomprehensible to produce more than one brand under contract in somebody else's brewery, particularly if is small and you want to do the production yourself, as I do. I don't know how you do it, Perry & John! I have one, repeat one, tank available and Mill Street fill the others due to the success, and variety, of their own beers. It's hard enough logistically speaking to ensure a constant supply of wheat beer alone. If anyone has noticed a variation in the consistency, mainly clarity, of the Weissbier, this is one of the reasons. Beer on tap at a licencee may have been kegged that day, or it might be from the previous brew and be up to four weeks in the keg.
so, if I were to produce other styles of beer, and I don't have plans to do so at the moment, then I would have to find or build another location.
That's the production side. What happens to beer once it leaves the brewery door is another story. As many may know, I'm obsessed with freshness and I am not always happy with the way the wheat beer tastes or looks on tap. I think that my style of beer is particularly sensitive out in the field, partly because of the fact that it is unfiltered; I've had beer from the same brew precipitate (pun intended) comments from customers about the beer being too cloudy or at other times, too clear! Another concern of mine is carbonation (and this is currently the bee in my bonnet, even though I don't wear one). I am coming to the conclusion that weissbier does not fare well when it poured using 'beer gas', as most bars do. For those that don't know, beer gas is a blend of nitrogen and carbon dioxide, usually 70% N. I believe weissbier is sensitive to beer gas because of the lack of hops, so that a loss of carbonation is particularly noticeable since CO2 is such a dominant characteristic. (Weissbier has less hops than most national brands, but the hops are the best!) The subject is too complex to go into further here but I am taking the following approach:-
I'm encouraging licencees to use a high CO2 blend, or in one case 100% CO2. Many with gas blenders are thankfully using 50/50. I won't say which bars use what blend and please don't bug licencees with questions. Let your taste be the judge.
Secondly, I am encouraging bars to buy smaller kegs if necessary, to ensure that the beer is on tap for no longer than a week if possible. To help this I have reduced the cost of a 20L keg (for licencees only) to ensure that the cost per glass is very close to that from a 50L.
All this makes me want to get into bottles as soon as possible, and as I believe Perry said in another post, it's being worked on continually but hasn't happened yet.
P.S. I started writing this before Jeremy posted his two. Now you really know that my keyboard speed is slow, so, if I don't reply to posts, it's not because I don't want to , it's often because I don't have time.
<font size=-1>[ This Message was edited by: the.brewer on 2004-02-20 10:42 ]</font>
<font size=-1>[ This Message was edited by: the.brewer on 2004-02-20 10:47 ]</font>
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Pagan Blood
- Posts: 3
- Joined: Sun Mar 28, 2004 7:00 pm
- Location: Hamilton