ABV magazine Fall 2017
ABV magazine celebrates and advocates for Northern California's burgeoning craft beverage community – including beer, spirits, cider, mead, and more. We also recognize the culture surrounding this pastime, and feature local artists, musicians, and more. Get a subscription (for free) at www.abvmagazine.com.
ABV magazine celebrates and advocates for Northern California's burgeoning craft beverage community – including beer, spirits, cider, mead, and more. We also recognize the culture surrounding this pastime, and feature local artists, musicians, and more. Get a subscription (for free) at www.abvmagazine.com.
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NEWS AND NOTES \ WHAT’S ON TAP<br />
beer<br />
THE BUSINESS OF BREWING<br />
Want to take your homebrewing master-pieces to the masses? If<br />
your master plan is to bottle the next Pliny, first on your to-do list<br />
should be attending Foodcraft Institute’s Business of Craft Beer – An<br />
Entrepreneurial Look at Modern Craft Brewing.<br />
Running October 22 — 25, the intensive four-day course is<br />
taught by local luminaries, including Magnolia’s Dave McLean,<br />
Temescal Brewing’s Sam Gilbert, Fort Point’s Cameron<br />
McDonald, Drake’s John Gillooly, and Nico Freccia, co-founder<br />
of 21st Amendment.<br />
Instead of listing all of the many course details, we asked graduate<br />
Eddie Gobbo, co-founder of San Francisco’s Harmonic Brewing,<br />
his thoughts on the course.<br />
<strong>ABV</strong>: WHAT WAS YOUR BIGGEST TAKE-AWAY FROM THE FOODCRAFT<br />
INSTITUTE’S “BUSINESS OF CRAFT BEER” COURSE?<br />
EG: I was expecting to get brief overviews on aspects of running<br />
a brewery. Instead, I got very detailed information which greatly<br />
expedited my process.<br />
HARMONIC’S<br />
EDDIE GOBBO<br />
“It’s hands-on valuable<br />
experience. The class<br />
helped me be as prepared<br />
as I could to<br />
open my brewery.”<br />
– EDDIE GOBBO, Harmonic Brewing<br />
Admiral Malting’s Curtis Davenport, Ron Silberstein, and Dave McLean<br />
The class is real-life immersion into the beer world from local<br />
professionals. It’s hands-on valuable experience. The class helped<br />
me be as prepared as I could to open my brewery. More importantly,<br />
it connected me with people who were willing to help along the way.<br />
<strong>ABV</strong>: YOU’VE GRADUATED AND STARTED YOUR OWN BREWERY<br />
(HARMONIC). WHAT ADVICE WOULD YOU GIVE SOMONE<br />
CONSIDERING THEIR OWN BUSINESS?<br />
EG: Be prepared, get some experience before making the leap,<br />
and then just start doing it. It will be extremely challenging but<br />
massively rewarding. Be prepared to work the hardest you ever<br />
have (so make sure it’s truly something you love).<br />
Register, or find out more at<br />
www.foodcraftinstitute.org<br />
booze<br />
MALTED PERFECTION<br />
This past June saw the opening of Admiral Maltings, California’s<br />
first modern floor-malting facility. Located in Alameda Point, the<br />
facility will combine traditional methods with modern quality<br />
control tech to produce their premium malt. Using only 100<br />
percent sustainably grown barley from local California family farms,<br />
Admiral Maltings will provide craft brewers and distillers with an<br />
alterantive to the mass-produced availabilities. The endeavor is a<br />
collaboration between Thirsty Bear’s Ron Silberstein, Magnolia’s<br />
Dave McLean, and malting expert Curtis Davenport.<br />
“California brewers will be able to brew with our premier malts, and<br />
beer lovers will be able to discover the flavors of traditionally floor<br />
malted barley,” said Silberstein. “The Bay Area’s best beers are<br />
about to get even better!”<br />
www.admiralmaltings.com<br />
www.abv<strong>magazine</strong>.com 9
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