Sam Calagione to host Brewed for Discovery Channel

For those who haven’t heard yet, my bubble was burst when the details of Discovery Channel’s new show arrived. Fear not, I knew it was coming. I was tipped off by several unnamed brewery reps almost 6 months ago. I knew Discovery Channel had been working on a show about beer for close to a year. But I had no idea how the show would be formatted. I just knew the clock was ticking.

In late July, Discovery announced that Sam Calagione, founder of Dogfish Head Brewery, would be hosting the show called Brewed. And then, I found out Zero Point Zero (Anthony Bourdain’s No Reservations, Decoding Ferran Adria, Gourmet’s Diary of a Foodie) would be the production company.

I’ve got mixed feelings about it. I’m happy for the beer world as it will finally get a show worth watching about beer. But to say I’m intimidated about the future of my project is an understatement. I had always hoped to take the non-expert’s approach to beer, letting the experts, like Sam, do most of the talking. I can still do that. To my sensibilities, No Reservations is one of the best shows on television. Not what I was going for, but the show is dedicated to stripping out as much of the artificial, contrived junk that makes so much TV absolute garbage. I think Anthony Bourdain has a lot to do with that. He’s also probably responsible for it when they break that rule. Not everyone likes his show or his point of view, but it’s having an opinion and a point of view (his point of view) that makes the show so great. Working with Zero Point Zero, I’m hoping, actually expecting that Sam’s show will transcend the wasteland of bad beer shows and perhaps join the ranks of The Beer Hunter as a classic. Again, happy for the beer world. Scared for my low-budget, fledgling project.

It was only a matter of time. Like cooking shows, I hope there’s room in this world for more than one television series about beer.

Brewmasters International Beer Festival in Galveston, TX

This Labor Day weekend, the Houston area is getting a beer festival. From Friday, September 3 through Monday, September 6, attendees will have a chance to try up to 300 different craft beers. There are educational seminars, talks, beer and food pairings, four-course dinners, Sunday brunch, and all manner of event related to beer. The event will take place at Moody Gardens in Galveston.

I hope to attend on Saturday. If possible, I’ll also show up on either Friday or Sunday. Still trying to figure out the logistics, like which events I want to attend, where I’m going to crash, or how I will get home. Let me know if you plan on being there. Perhaps we’ll meet up.

http://www.brewmastersinternationalbeerfestival.com/

Savoring the moment

The more I read about beer, the more I encounter the wine v. beer war. It’s no secret that beer lovers feel beer is underappreciated, second to wine. Why is wine held so high, and beer relegated to the drunken haze of the frat party? There are loads of cultural and historical reasons that I won’t get into here. I think the goal of those heralding the craft beer movement is to elevate the savoring of beer. There’s nothing inherently inferior in quality beer. I think today, in America, wine is a drink (in general) to be savored. It’s immediately tied to places of celebration or special occasions. And so we regard it as better. When one uncorks a bottle of a fine wine, it is a commitment to slowing down, whether alone or with friends.

Last night, I finally had a chance to go to The Broken Spoke, a bicycle-themed Belgian restaurant. The menu was a largely the same as my late, great favorite, Cafe Montrose. My drinking buddies Jorge and Kouichi both share great memories of Delirium Noël on draft over ribeye steaks and crispy Belgian fries. Like kids in a candy store, we each enthusiastically ordered the mussels and beer sampler. We were each treated to mussels prepared no less than six ways accompanied by six Belgian beer samples. For those who know the sad story of Cafe Montrose, you’ll understand my excitement. And don’t ask me to choose sides, as I plan to visit Jeannine’s Bistro next. We are blessed in Houston to have two Belgian restaurants born out of the ashes of Cafe Montrose.

So what does my diversion about the late Cafe Montrose have to do with savoring beer? Everything. For me, it’s a personal story of a dear friend who left Houston many years ago to live in Korea. More recently, she moved to Taipei. In our younger days, she and I and my friend Todd used to frequent Cafe Montrose. When you stepped in the door, it was nothing fancy. But it wasn’t a hole-in-the wall either. It was simply stepping into a neighborhood mom-and-pop, perhaps in Gent or even Brussels. Some might argue the authenticity. I believe the menu and decor would have been no different had they opened the restaurant in Belgium instead of Houston. That’s what made it special to me. It was a great part of my introductory education into Belgian beers. I can still see myself sitting across from my friends, sipping a Chimay White, digging into steak frites with a tub of Roquefort cheese sauce on the side. My friend always ordering a side of caramelized brussel sprouts on the side.

When my friend had to pick up and move to Seoul, our visits to Cafe Montrose became her lifeline to Houston. Whenever she returned to visit family here, she would email me or Todd. Save the date, we’re drinking Belgian beer and eating steak frites. Don’t hold the mayo!

When Cafe Montrose closed, Todd and I had to break the news to her. I’m sure she was in tears. To know that Cafe Montrose lives on in the form of The Broken Spoke and Jeannine’s Bistro is to have another chance to experience a Houston institution.

I tend to get caught up in trying to taste as many beers as I can, to learn what’s out there. I get into arguments with other beer geeks about which one’s the best and why. I doubt my friend has had a Belgian beer since Cafe Montrose closed. She’s probably tasted no more than six Belgian beers in her entire life (she’s really more into single malt Scotch). And yet, I know that Delirium Noël is every bit as important to her as it is to me. It’s tied to her memories. Something savored, treasured really. It is as essential to the experience as the bricks holding up the building, the sweet aroma of Belgian beer stew in the air, and the not-too-loud collective symphony of private conversations.

The savoring of beer is not about evaluating and rating the quality of the ale or lager in your hand. It’s about a truly great beer elevating the moment and embedding itself into your memories. Don’t just savor a beer. Savor the moment.

Craft Brewer’s Week

It’s Thursday, late into Craft Brewer’s Week, so let me apologize first for not updating the blog sooner or promoting here. I’ve been filming Q&A sessions all week at The Petrol Station.

Tonight, it’s Austin’s (512) with their Cask Pecan Porter. While I don’t like to tell people what to like or not like, I am comfortable saying that personally, (512) is arguably my favorite brewery in Texas right now. They make stellar beers loaded with personality and character. With so many great beers out there, it’s difficult to brew and sell beers that stand out without being gigantic hop bombs, whiskey barrel aged or profoundly high alcohol. They haven’t been in business but maybe 2 years, and I can’t believe how good they are. I guess it speaks to the recurring theme I hear amongst brewers, “Don’t open shop until you have your recipes down.”

Being from and in Texas, this week, I’m giving my attention to Texas brewers. Monday, we were treated to insights from Erik at Real Ale. We also got the taste the fantastic Kraken (wine barrel-aged Sisyphus). They also introduced Empire, a wine barrel aged IPA that refreshingly, has balance and isn’t hop juice. My friends argued about the merits of the wine barrel. Some liked it. Others didn’t. For me, the real excitement was in the questions being asked of Erik (and his answers). It’s an exciting time for beer.

Tuesday at Petrol was Katy’s new No Label Brewery. Unfortunately, I couldn’t stick around for the talk, but I did get to chat with them. I’m so excited that the Houston area has another craft brewer setting up shop. We need more.

Last night, it was Rob from Independence (Austin). Most interesting was the discussion of the challenges for small, independent craft brewers in Texas. You’ll hear and see some of this when I start posting videos. But suffice it to say that Independence is doing some catch up after overcoming challenges in their early years. Their Convict Hill Imperial Oatmeal Stout is on fire on sites like RateBeer.com. But I was quite taken with their Spring seasonal Saison. Made with mandarin orange zest, it was a refreshing, citrusy farmhouse ale, perfect for the coming heat of a Houston Summer.

But that’s beer in my neighborhood. What’s going on in your part of the country/world? Are you going out to any Craft Brewer’s Week events? Tell me about it. There are still 2 days left. Get out and support your local craft breweries.

Brew Dog interview at The Petrol Station – part 6


In this final interview segment, James Watt discusses Brew Dog’s collaboration with Mikkeller in Denmark and Brew Dog’s nod to the Belgians.

Brew Dog interview at The Petrol Station – part 5


In part 5, Erik and Brew Dog co-founder James Watt discuss the “gateway” beers from their pasts.

True American beer styles?

Beer has been around for thousands of years. Yet we trace many styles of beer we drink today to places like Bavaria, or London, or Plzeň. The truth is many beer styles have survived hundreds of years of ever-changing trends. New styles are introduced due to geography, trade, technology or any number of other reasons. So last night, at Leroy Gibbin’s birthday gathering at Houston’s Petrol Station, I pondered the question. Are there any true American beer styles?

Leroy, a legendary mead-maker (with a stellar collection of aged meads), was struggling to finish a full pint of Double Dog. The Petrol regulars and a gaggle of Foam Rangers made sure he didn’t go thirsty on his big day. My second reason for high-tailing it to Petrol was the announcement of the arrival of Anchor Steam on tap. I patiently waited and waited until Troy and Rusty blew out another keg. Finally! My contribution to Leroy’s birthday hangover would be a final half-pint of Steam to finish the evening. More important, I would enjoy 2 pints of the creamy, delicious, fresh, California Common Beer.

Never mind that Anchor Steam is almost impossible to find fresh in Texas. Most home brewers I know won’t buy Steam anywhere in Texas. They’d rather make a Steam clone than drink another pint in bad shape. But I could barely contain my excitement. In a bar full of giant beers, my enthusiasm for Steam proved confusing to others at the bar. As Leroy and I sipped some of the freshest Steam I’ve ever had, we returned to the idea of American beer.

Anchor Steam is a sort of mythical beer, at the very beginning of the post-Prohibition microbrewery explosion. As the legend goes, Fritz Maytag (yes, that Maytag) bought the failing Anchor Brewery to save his favorite Steam beer from disappearing into oblivion. It was the supposed beginning of the microbrewery revolution in America, creating a model for how to survive in a landscape of a few megabrewers. It’s a unique lager, using lager yeast fermented at ale temperatures resulting in a distinct and wonderfully balanced smooth, creamy brew. Steam was the origin of what we now call California Common Beer, what Leroy called the only true American beer style.

Of course, I don’t believe it to be true. I’m sure Leroy doesn’t either. For better or worse, we also have American Adjunct Beer, otherwise known as Classic American Pilsner. You all know it. It’s yellow, fizzy, very light in flavor or aroma, and is made with a hefty percentage of corn and rice. My friend Scott DeWalt over at TexanBrew.com calls it Bubba Beer, and on the occasional weekend, he rolls his brewing rig out onto the driveway and brews arguably the best Classic American Pilsner I’ve ever tasted. We all love to bash frat beer, but take away the cultural and traditional pressures, a well-made Classic American Pilsner brewed to craft brew standards is as good as anything out there, if you are into that sort of thing.

Randy Mosher’s Tasting Beer informs us that there were as many a 4500 breweries in the US in the late 1800′s. By the 1970′s we were down to about 50 brewing companies. Today, at somewhere between 1400-1800, the number is growing every day. I can’t help but wonder about all of those distinctly American styles of beer that came and went between the 1920′s and the 1970′s. What else might have disappeared? Are recipes floating in people’s attics or buried in family basements?

Of course, styles of beer don’t appear from nowhere. Once in a while ingredients will create the style. But most styles are adopted from previous styles, reinterpretations made to local taste or ingredients. Could anyone today honestly mistake a Sierra Nevada Pale Ale, an Avery Maharaja or Stone Ruination for an English pale ale or IPA? Even novices to IPAs wouldn’t mistake the citrus, grapefruit, pine and resinous aromas of Cascade, Chinook, Simcoe and other hops from Fuggles, East Kent Goldings and other traditional English hops. For that matter, the shear amount of hops in an American IPAs and pales ales make them unique. It’s interesting to me to see or hear about breweries across the pond, in Scotland, Denmark and Belgium reinterpreting the gigantic American IPAs that were once based upon English styles of beer.

Where do we draw the line? When does a beer stop being German, or English, or Belgian, and become distinctly American? Ask yourself the question next time you’re tasting a Midas Touch, Golden Monkey, Left Hand Milk Stout, or whatever American-brewed pint is in your hand.

More NAB impressions – color

DaVinci Resolve control surface

DaVinci Resolve control surface

No doubt, there are tons of other post-NAB bloggers and magazines covering everything cool and complaining about what wasn’t so cool (kind of like me). I didn’t get a chance to really spend much time at the Blackmagic Design booth, but I was excited to see DaVinci Resolve with a starting price of $995 (software only).

Now, it’s unlikely that I’ll be buying it anytime soon. First, I don’t have a Mac, and I’m sure you need a MacPro with a nVidia card that supports CUDA. I believe you also need a control surface. There $30,000 control surface is beautiful, but thankfully, they support third-party controllers that are much cheaper. For someone like me, cost of entry would still be well over $5,000. Not gonna happen. But it’s nice to see DaVinci come down in price under new ownership of Blackmagic Design. Rather than a $800,000 high end-solution, DaVinci could become a mass-market product for video pros.

Of course, Apple has already done similar with Color, and there’s Synthetic Aperture’s Color Finesse. Color requires a beefy Mac. Again, out of my price ranger for now. Somehow, I never got into Color Finesse. When I used it, it was slow and crashed After Effects a lot. That was years ago. It’s worth a look again as it is a powerful color corrector with built-in scopes. On the higher end, there’s Assimilate’s Scratch, which is still out of range for me. It’s a similar principle to Blackmagic’s plan. Software-based color correction on a beast of a workstation just fast enough for realtime or near-realtime color correction. I believe the absolute cheapest Scratch setup is $11K, workstation computer included. Getting better.

But for now, my color corrector of choice is still Red Giant’s Magic Bullet Suite. Whether I’m using Colorista, Looks, or Mojo, MBS is fast, easy to use, and really offers superior quality to lower-end color correctors. It uses high-end color correction standards like lift-gamma-gain as well as floating point color to help avoid clipping of bright values or color banding. Before Magic Bullet, Avid’s Liquid was the secret weapon of inexpensive color correctors. But banding was still a problem in Liquid. Looks offers the greatest control, allowing power windows, gradients, grain, and a bunch of other tools all in one interface, applied as a single effect. It’s really the best method. If it were applied as a series of effects, each instance returned to the host program would degrade the image. By keeping all the tools for color design within one tool, the effect is only applied once, no matter how much pushing and pulling one does to the image.

That said, I’m waiting for Red Giant to update Looks. It’s missing some significant tools of color correction. At its super-low price, I’m not complaining. But I would pay to get more features built into Looks. Top of the list? Secondary Color Correction. This was the magic of Liquid’s color corrector. In Liquid, you could locally isolate up to 15 regions of color within an image and treat each of them separately. Wait, did you miss that? Imagine someone wearing a green tie that you want to color red. Now, imagine that person standing in front of a grass field. What happens when you isolate the tie and turn it red? The whole field goes red. Using Liquid’s corrector, you could isolate, tweak, and squeeze based on color, but also by continuous area or across the image. I’m not even sure a DaVinci could do that. It was brilliant. Did it have a tracker? No. It’s was a more-or-less hidden feature that just worked (within limits). Now, imagine 15 separate values that could be isolated. For those unfamiliar with color grading, I’m sure this paragraph is very confusing. I’m not the most skilled technical write either. Sorry.

So what would I love to see in Magic Bullet? Secondary color correction with at least 4 color regions, more is always better. Power windows that can be animated with control over the mask edges. Ability to “Grade” within the interface. Currently, within Looks, you work on one shot at a time. In reality, a color grader should grade a shot to their liking, then use it as a reference by which all other shots are “graded.” That means you need to be able to pull up a properly graded shot when working on a second, third or fourth shot. This can mean 2 windows next to each other. It can also mean a split screen. Again, in this case, Liquid was amazing. You could pull the edges of the split screen in any direction. I would propose the option to flip between 2 windows and single split-screen. It would be nice to lock hue angles on the color wheel, then slide value up and down. It would also be cool to be able to import Kuler swatches or import reference images or palettes.

I know Magic Bullet isn’t a top-end color corrector, but it’s used by so many top-end talents because it’s world-class in just the right places. It’s fast, and remarkably easy to learn. Of course, learning practical color theory takes time. It’s something I struggle with. But the software doesn’t get in the way.

Magic Bullet Suite wasn’t updated for NAB. I didn’t even look for the Red Giant Booth. And while the top-end tool, Davinci Resolve is now reaching more hands at a lower price point, it’s still not for me. But even if I can’t afford it, I’m sure glad to see it get cheaper.

Post-NAB: My feet are killing me!

Erik tries a Steadicam PilotJerry and I landed back in Houston around midnight last (Wednesday) night. I wish I’d clipped a pedometer onto my shoes. Man, we logged a lot of miles. As usual, I stupidly clung to way too much product literature.

This was my first NAB, and all I can say is, why didn’t I go before? I talked to a lot of people. Even if this year’s attendance numbers end up being down from other years, it’s still a huge show. Jerry McCallum and I really had a chance to get our hands on a lot of gear we could never touch in any other situation. Every matte box, follow focus, support system, camera and lens was there for us to play with. I was able to play with the Arri D21 and Alexa cameras. While I didn’t get to play with it, I did get to look at and touch a Vision Research Phantom Flex camera. Ooooooo, 2800 frames per second at 1080p! Jerry and I even got to strap on $8000 Steadicams and get a mini education in operating one. Wow, I have a new appreciation for Steadicam operators. Talk about skill and strength.

What caught my attention? Of course there was Adobe CS5, but it seems like you could learn much more about it online than at the show. We got to meet Vincent Laforet and talk to him about his short films and lighting techniques using Canon HD DSLRs. I was blown away by how many Canon 5D’s, 7D’s, 1D’s and Red cameras were rigged up in elaborate support systems. Seems like every booth was trying to cash in on the Canon boom. Sorry, Nikon.

For me, the other star of the show was the Zeiss line of Compact Primes (CP.2) lenses. Still out of my budget range, but the Compact Primes were the hot ticket everywhere. A little big for Canon DSLRs. They require a rod support system and a lens support. At around $4000 per lens, they are very affordable to pros. All I can say is, I wish I had a budget. If every booth had at least one Canon HD DSLR setup, seems like every other booth had at least one Zeiss Compact Prime. Everyone seemed to want a set of them.

What was the disappointment of NAB? 3DTV. Sorry, I just don’t buy it. But it’s coming. It was at just about every booth as well. 3D acquisition. 3D monitoring. 3D workflow. 3D presentation. It’s coming, but sadly, I don’t know why. It just doesn’t add all that much in my opinion. Sorry, James Cameron. Avatar looked great on a 76 foot tall IMAX screen. But to be honest, I don’t want to wear polarized glasses every time I watch TV or even a movie. Perhaps the industry will move towards displays that don’t require glasses, but everything we saw did require glasses. As a producer and guy who loves to shoot video, I’m not looking forward to the cost and complexity of working in 3D. It’s not a phase. There’s a lot of money being dumped into it. But to me, it’s still a gimmick for most content. However, in all fairness, I will admit that 3D seems to get better on bigger screens. And talking with Jerry, we felt that sports might benefit from 3D. But I don’t produce big screen work or sports. So where does that leave me? Groaning about the future. Let’s hope I’m proven wrong and learn to love the bomb.

So what does all of this have to do with beer? Very little. We never made it to In-N-Out, but we did make it to the Hofbräuhaus. The beer was wonderful, especially the dunkel. The Jägerschnitzel was decadent and wonderful. The apple schnapps was a nice finish.

NAB, Here we come!

Looks like I’ll be headed up to NAB (National Association of Broadcasters) in Las Vegas next week with Jerry. In all my years in TV, I never made it there. Now, working a day job in a totally different industry, I’m somehow going.

So what am I looking forward to? Field gear! Matte boxes, support rods, filters, follow focuses, shotgun mics and mixers. Anything to help get better pictures and sound from our HD DSLR cameras. We’re looking to try out gear from Zacuto, Cinevate, and Red Rock Micro. Of course, being a post guy, I have to check out Adobe’s CS5. I would also like to check out some field audio stuff like microphones by Schoeps. Although Jerry and I have room to improve our video acquisition skills, audio is hands down the toughest part. Yes, lapel mics are great. But we can’t use them in every situation. To be honest, I don’t like them, even though they are life savers.

I won’t be bringing back stories of debauchery or hard gambling and excess. My biggest hope aside from the convention itself is to eat a big, fat In-N-Out burger. Perhaps a liter or two of beer at The Hofbräuhaus. If I’m feeling particularly rich, perhaps a trip to The Venetian to sit at the bar at Bouchon in front of a Terrine de Foie Gras de Canard and a big order of french fries, er… pommes frites. Death by duck fat! God bless you, Thomas Keller.

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