CHILLING OUT

chiller.brewery.alexandraortiz.photo-1” I am determined to be cheerful and happy in whatever situation I may find myself. For I have learned that the greater part of our misery or unhappiness is determined not by our circumstance but by our disposition.” – Martha Washington
 
Good news bad news – but mostly good news. The bad news first. Our chiller has been down. It’s been a rough summer. First our yeast house got 6 weeks behind in creating yeast which put us behind, but we’ve started our own yeast propagation program so that won’t happen again, Then we had a mechanical which was causing some instability in the beer which resulted in us having to dump a lot of beer down the drain. That was painful and put us even further behind. Our deepest apologies as we’ve just about run everyone out of beer. Then our chiller went out. We were able to replace it with a pre-owned unit which lasted one day. We’ve been down with no chiller for one week and beer in the tanks. We’re really behind now. Couple batches of beer are being poured down the drain. What’s the good news? We’ve got NEW BEER! It looks like we will be able to save a couple of batches. Since it’s fermenting at a new temperature, it’s not the same beer but it tastes really good. So – you’re gonna have to come on down and try out the new batches as they won’t be bottled and will only be available on tap at the brewery.
 
More good news: one man’s junk is another man’s treasure. These old units in the attic which were destroyed by the copper thieves will serve to offset the cost of the new chiller which is being installed today.
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NEW TASTING LAWS THROW MANUFACTURERS UNDER THE BUS

Dear Friends the DABC strikes again. We have applied for a club license to be able to serve you all of the tasty beer we make to include the full strength varieties. From time to time we do have non beer drinkers and gluten intolerant folks request wine and spririts. A Club license would allow us to serve you all properly. Tuesday we went before the commission. As a rare occurrence they had enough licenses, yet they did not award us the license and put us “on hold”. Why you ask? DABC employee butt in and told the commission we are trying to “get around the consumption limits” and we should get a tasting license? ###ojerlejrejrelru!!!!!!! A not so happy Trent Fargher in the crowd piped up, “excuse me” ….that does NOT work for us. Does it work for You? Do you want to be restricted to a 5oz pour?
 
To read a bit more see the article in the The Salt Lake Tribune
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 Utah's new liquor tasting laws quirky rules

At Ogden’s Own Distillery, the tiny hallway that leads to the bottling room and restroom also doubles as a tasting area where guests can sample the spirits and liqueurs made on site.

While the space may be cramped, owner Steve Conlin isn’t complaining, because until July 1 — when a new law went into effect — tastings were prohibited at Utah distilleries. Previously, samples were allowed only at breweries and wineries.

In recent months, distilleries were getting around the restriction by applying for special educational permits from the Utah Department of Alcoholic Beverage Control, which allowed tastings as part of distillery tours.

 

Earlier this year, lawmakers decided they needed to fix that loophole.

But in the process of giving distilleries the ability to legally offer tastings, the Utah Legislature also decided to add new restrictions, which manufacturers say has complicated the sampling process at wineries and is causing financial havoc at Utah breweries.

Under the new tasting law, all liquor manufacturers must now create a “distinct area for consumption” — something akin to the Zion Curtain that new restaurants serving liquor must have — so that tastings are “outside the view of minors” who may be on the premises.

At Ogden’s Own, where space is minimal, Conlin decided to place a tasting table in the back hallway and separate the area with an accordion screen made of wicker.

“While it feels a little silly to be sampling in a hallway, we’re making do,” said Conlin. “We’ve kind of just learned to work around it.”

Customers don’t seem to mind paying the small tasting fee — another requirement of the law — but most think the separate tasting area is strange and unnecessary.

“It’s silly,” said Ogden resident Matt Hinds, who was at the distillery to sample the new Porter’s Peach Liqueur, a blend of peach and whiskey. “Most people know that if you’re coming into a distillery you’re probably going to see alcohol.”

“It’s the dumbest thing ever,” added customer Kevin Smith. “It makes more sense to just have [the distillery] be for 21 and older.”

Burning brewers • Under the new tasting law, the total amount of liquor served at one time cannot exceed: 5 ounces of wine; 2.5 ounces of spirits; or 16 ounces of beer, heavy beer or flavored malt beverage.

Trent Fargher, owner of Shades of Pale Brewing in South Salt Lake, said the new law “doesn’t work for brewers,” especially when customers want to sample higher-alcohol beers — which in Utah must be sold in bottles.

“You can’t open a beer and pour out 2 ounces and save it for later. It’s not going to taste the same in two hours,” he told the DABC Commission earlier this week. “It’s a problem for carbonated beverages that oxidize quickly.”

It also means a lot of beer gets poured down the drain, along with profits.

Fargher said this is not a problem for beer that is 4 percent alcohol by volume (3.2 percent by weight), because it can by sold on tap. It also doesn’t affect spirits or wine, as the latter can be packaged in pressurized, sealed bags to minimize oxidation.

A long-term solution would be for the Legislature to “allow us to pour full-strength beer on tap,” Fargher said. That’s unlikely, so Fargher has decided to apply for a club license to allow customers to try any beer that Shades of Pale offers without a size limit.

Nina McDermott, the DABC’s director of compliance and licensing enforcement, told the liquor commission earlier this week that she was concerned about such a request.

“Are they just looking for a way to circumvent the [tasting] law?” she wondered.

The situation caused enough doubt among commissioners that Fargher wasn’t granted a club license this month — even though one is available. He is still on the waiting list.

Food requirements • The tasting law has another quirk: requiring distilleries, wineries and breweries to have “substantial food” available for those who are sampling. Customers aren’t required to buy food, but a sign letting them know it’s available for purchase must be in clear view.

Lawmakers didn’t define “substantial food.” They left that up to the DABC, which will begin formulating a new rule in coming months.

The wording is problematic, said McDermott.

“No one wants to go in and start listing foods,” she said in a recent meeting of the DABC’s advisory board, made up of bar, restaurant and liquor manufacturers. Liquor manufacturers are not required to have full food-preparation facilities as a restaurant or dining club does, the law states, but on the other extreme, they can’t offer just pretzels or peanuts, said Sheila Page, the assistant attorney general representing DABC. “Everyone agrees it shouldn’t be just popcorn or a bag of chips.”

At The Hive Winery in Layton, owners Jay and Lori Yahne offer packaged snack packs with cheese, dried fruits and nuts, which have met with DABC approval.

At Sugar House Distillery in Salt Lake City, owner James Fowler will heat up ramen noodles on a hot plate for tasters who want it. But in the past four weeks since the tasting law went into effect, he said, “I haven’t sold a single one.”

kathys@sltrib.com

Hogshead Reserve Bottle Release

Hogshead Reserve-1We’re excited to announce the release of Hogshead Reserve, Shades of Pale’s Brewing premium line of barrel aged beers.    These are limited edition batches crafted to be that something special that puts a smile on anyone’s face.

Why Hogshead Reserve?  We thought the name was fitting on several fronts.  First, hogshead is a unit of measure, more specifically a barrel that is larger than normal.  Since we are barrel aging beers, this is perfect name.  Second, the brewery is currently housed in what used to be a meat packing plant.  Under our sign, still sit two danging hogs.   Lastly, reserve, as this is a place that is set aside for special use.

After much success with our experimental gin barrel aged pale ale, we decided to move forward with Hogshead Reserve.  The line is launching with an Imperial Amber aged bourbon barrels and an Imperial Amber aged rye barrels both from High West Distillery.

 

 

Race Horse Trainer Benefit

Orange Rider LRWe had the privilege of attending the First Annual Wyoming Downs Beer Festival July 9th.  It was a marvelous event full of life, excitement, and community.   After helping Trent set up,  Alex headed for the stables.   It’s a good thing we had friends who helped out at the booth throughout the day, because with camera in hand,  Alex quickly became lost in a world of majesty, beauty, and grace.

RACE HORSE TRAINER IN NEED

It has come to our attention that race horse trainer,  Mike Taylor, an asset to the racing community is in need of assistance with medical bills.  He was in a collision with a semi trailer and is now fighting for his future with expenses accumulating.   Wyoming Downs is hosting a benefit and silent auction for him at the track July 24th.

RACE TO YOUR DREAMS

Alex has created some beautiful images from the photographs she took at the track.  We hope you love them and they inspire you to race to your dreams.   Proceeds from the sale of these products will go to the Race Horse Trainer to assist with medical bills.    For complete store visit our Fine Art America Store.

 

POSTERS

Race to Your Dreams

 

TOTE BAG

Tote Bag

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

The Dream Begins

Video

Humble beginnings in our Park City location.  Our “commercial space” was really more like a glorified garage.   This video goes back to 2009.  We would not open for another year, but the invitation to festivals were already beginning.  In our little space, we began recipe development, working our day jobs and brewing evening and week ends.   What you see is a 15 gallon Sabco system.  Trent read that Sam Caglione from Dog Fish Head began his brewing career on a Sabco.  He figured,  if it was good enough for Sam, it would be good enough for us.

Trent worked his magic on the little brew system, but as you can see, it doesn’t hold a lot of liquid.   We got a last minute invite to a festival and didn’t know how we were going to make enough beer.  Well, we got our thinking caps on and decided we could make it happen if we had 2 systems.   A few phone calls later, we found a generous soul who let us borrow his Sabco.

Mountain Brewer’s Festival 2010

Shades of Pale at Mountain Brewer's Festival 2010 with Mike Riedel from Utah Beer BlogMountain Brewer’s Festival, June 2010.  We were not open yet.  At this time we had rented a glorified garage in Park City to begin recipe development and were working week ends and evenings.   One day we got an invitation to Mountain Brewer’s Festival.  Those volunteers are “on it”!  It had not occurred to us to go, but we took them upon it.  The rest is history.
1st Photo on the Left:  Trent and Mike Riedel from Utah Beer Blog. 2nd Photo: Trent manning the booth at our first beer festival.  3rd Photo – We didn’t have a jockey box so Trent decided to construct our own.  It was quite the invention.  It was a 55gallon drum on wheels.  It worked perfectly until you had to change out the kegs and all the ice fell to the bottom.  Lol.

Once again: We’ll be there.  Join us!  June 6th, Idaho Falls.  One price, unlimited drinks.  Over 100 breweries.

http://www.northamericanbrewers.org/

Shades of Pale at Mountain Brewer's Festival 2010Shades of Pale at Mountain Brewer's Festival 2010 - Home Made Keg Fridge and Jockey Box