From Scott Peek:
BLUES and BBQ this Saturday in Waverly Alabama. SATURDAY, OCTOBER 10th.
ALL ARE WELCOME to The Annual Waverly Barbeque !
serving BBQ Plates and Stew from 10 am – 3 pm at the Waverly Town Pavilion.
Come See the Renovation (in progress) of The WAVERLY AUDITORIUM, Play Bingo, Live Auction at Noon.
T-SHIRT & POSTER SALE & Laid Back MUSIC In TheYARD at STANDARD DELUXE from 4-8pm featuring LOCAL BLUES / SLIDE GUITARIST MACE GLASSCOCK at 6 pm.
with very Special Guest…from Nothing Personal and various other Bands… WILL DEW Playing sets at 4;30 and at 7;00 pm
Cook Out with PAPA D’s Super Grille & Friends
$5:00-$10:00 BAND DONATION requested at Gate -
ALL are WELCOME / Kids are FREE
Bring Your Friends – Blankets and Lawn Chairs
bring your own picnic / Camping Available
No Dogs Please / No Glass / No Haters Allowed
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IN Case Of INCLIMATE WEATHER (WHICH IS LOOKING LIKELY from the Weather Forecast….)
This EVENT is MOVING to FREDS Pickin Parlor in Historic Downtown Loachapoka, Alabama from 6:00-10:00 pm
PLEASE JOIN US ! ! !
Freds is located on Highway 14 outside of Auburn. physical address is 6434 Stage Road , Loachapoka, AL
Thank you Auburn for the Sundown Concert Series at Kiesel Park. County Road 12 was great… homegrown deep south folk music with soul. Alot of dogs were there walking their people. The weather was beautiful…. the rain stayed away from us, knowing how much we’d enjoy the music.
Fred's Feed & Seed
Julie, Priscilla and I went to Fred’s Feed & Seed in Loachapoka last night to check out the weekly bluegrass jam session, and we had a great time.
Here’s a picture gallery from last night and also some day time pics of part of the area surrounding Fred’s store.
If you live near Loachapoka, check it out, and support Fred. He’s the real deal.
Photo Gallery Below:
Read more…
wehavethechicken.com.
The chicken will never be the same and will never be safe again. Don’t shoot the messenger!
How much will the craft beer industry be affected by the recession? This is a question I’ve been wondering about and plan to keep my eyes open for information on the topic. Here’s a bit of info.
GABF: Party at the End of the World? Economy sucks, but craft beer choogles on, by William Brand
Oct. 11, 2008 (Contra Costa Times) — The news this weekend is as grim as it has been for a long time and as I stood at the doors of the Colorado Convention Center last night looking out at the gigantic crowd of beer drinkers at the second session of the Great American Beer Festival, the title of a Jimmy Buffet album kept running through my mind: Party at the End of the World. The Parrot Head was talking about Tierra Del Fuego at the southernmost tip of South America, but I was thinking about all of us today, at this moment, about the rows of bank-foreclosed houses – theres one on my block – of the crisis in my industry – newspapers. News people I know who have been pushed off the edge of the world into unemployment. And I wondered if this fine, beery weekend in Denver is the last dance. Are we like those party-going flappers who danced in the new year in 1930 unaware mostly that their world was gone? Are we headed into oblivion too? Is the world of fine beer gonna disappear into a sea of cheap, light lager. The operative word being cheap. Whew. Hell of a time for a party, huh? A craft beer crash? Not quite yet, it appears. But nobody is talking about double digit craft beer sales growth this year.
Brewers Association Director Paul Gatza, citing the most recent survey figures from IRI, the Chicago-based sales reporting company and the associations own survey of 250 craft brewers, says craft beer volume sales are up 6.5 percent this year. Thats down from nearly 11 percent last year. But total beer sales are up a scant 0.4 of one percent and import sales are down 2.9 percent, the first drop for imported beer in 17 years. Wine and spirits have hit a wall as well. Wine sales are 0.5 of one percent and spirits up 1.8 percent. Prices, of course, have risen, and dollarwise, craft beer sales are up 11 percent. The chart below shows sales increases in supermarkets by regions across the country, with the West trailing the rest of the country percentage-wise. Last dance? Doesnt look like its started yet. I asked both Brewers Association founder Charlie Papazian and Stone Brewing (Escondido, CA) founder Greg Koch about the future of craft brewing in coming months and years. They both were cautiously optimistic. Its too early to tell whats going to happen, Charlie said. Craft brewing volume is still growing. Im convinced that craft beer will survive even in a down market. Beer is an affordable luxury, he said. People might not want to pay $30 for a bottle of wine, biut $10 for a six pack of the really good beer is a price most people will still pay, he said. Greg Koch agrees. Quality will win the day, he said. Good craft beer is a bargain. People will still buy good beer. Its up to craft brewers to keep the quality high. Looking back to the Great Depressionof the 1930s, Charlie, whose books on homebrewing make him an international guru of homebrew, also believes that homebrewing is going to surge even as the economy sags. Theyll get into homebrewing because its a way to get cheap beer, he said. But once they get into, they find out they can make really good beer and theyre off. More craft brewers are born.
I started this post on June 26 and never finished it. I never wrote about Friday and Saturday, but I’ll get around to it sometime. I just wanted to go ahead and get the pics posted. Some pics we took, some are Kelly’s and some Casey’s.
What a great experience!!! The 2008 National Homebrewers Conference in Cincinnati was a blast.
We left Auburn early Tuesday morning and put the kids on a bus in Birmingham to visit their grandparents and aunt/uncle/cousins in Memphis. We met a Birmingham brewer for breakfast and a good chat and then made our way to Huntsville. Priscilla dropped me at Rick’s and went to visit Tonya. After some homebrew sampling and lunch, Rick, Brant and I took our time loading the van with kegs and the RCB portable bar and headed down to Dan’s office around 5, where we had a great pre-RCB meeting meeting with Dan, Ridley, Quacker and Craig. The RCB monthly meeting was at Bramon’s, and there has never been so much beer at a RCB meeting. Beer from 40 kegs was sampled and given a pass/fail/last resort score.
Priscilla and I spent the night at John and Debbie’s, and on Wednesday morning I kept my tradition of having a beer in the shower whenever we stay at their house. After a short 6-hour drive filled with great conversation, we arrived in Cincinnati in time for the Pub Crawl. I managed to spend less than $200 at the Party Source, but picked up some excellent commercial examples of some styles I want to study in the near future. The best stop on the pub crawl was the German Brewpub, where we convinced the accordian and drum band to play German heavy metal and ended the night with Sweet Home Alabama and Freebird. It was great to meet and share some beer with Tim Saurrwein of the MALT homebrew club in Maryland (http://www.maltclub.org/).
After the opening toast of the NHC on Thursday, it was RCB’s time to provide beer in the Hospitality Suite. We emptied 11 kegs and could have emptied more if we’d had them taken off the truck.
Wednesday and Thursday were just the tip of the iceburg. I just haven’t been able to get around to writing about Friday and Saturday yet. That’s were most everything happened. Maybe I can find the time soon.
Friday – Pro Brewers Night
Saturday – Club Night
Priscilla and I are really looking forward to attending our first National Homebrewers Conference in a couple of weeks. RCB has a group of about 10 or 12 attending, ASS has a bunch and now 2 from Auburn. There are lots of other brewers from the mid-south attending, and I’m sure we’ll have a blast. I’m taking 5 kegs to include in RCB’s Club Night booth. We should have about 40 kegs total. We’ll be sending the kids off to visit their grandparents/aunt, unlce and cousins on Tuesday, going up to Cincinnati on Wednesday in time for the Zinzinnati Pub Crawl, where:
Participants will have the opportunity to explore Hofbrauhaus Newport , the first authentic Hofbrauhaus in America. There they can drink liters of German beers made in accordance with the Reinheitsgebot, eat the best pretzels in town, or seize the opportunity to dance on tables to an oompah band. The pub crawl will also visit the Newport’s other beer attraction, the Beer Sellar on the Ohio River with its 60 taps and 120 bottles. Unusual for a pub crawl, the bus will stop at a retail liquor store– but not just any store…The Party Source! With over 2,500 beers represented and just enough square footage to keep them all cozy, The Party Source in Bellevue, Kentucky, serves as a one stop destination for seven day a week access to an unparalleled selection of microbrews and imports. Not to be missed, the pub crawl will visit the heart and soul of the city of Cincinnati – Fountain Square. Here is arguably the best location of any Rock Bottom Restaurant & Brewery.
Then Priscilla will enjoy doing whatever with the rest of the RCB/ASS girls, while I get to soak up some knowlege and inspiration from
- Jim Koch, who began his career as a homebrewer, leading to the creation of Boston Beer Company.
- Jess Caudill and Greg Doss from Wyeast Laboratories, discussing Brettanomyces
- Denny Conn, discussing all grain brewing
- Jeff Current, discussing acidity in the Berliner Weisse
- Ray Daniels, author of Designing Great Beers and Director of the Cicerone Certification Program
- Kris England, Beer Judge Certification Program Education Director, discussing Mead Making
- Ken Ewing and Dave Harsh, discussing bourbon barrel-aged beer
- Michael Ferguson, discussing hop substitution
- Antony Hayes, discussing beer styles from an English homebrew perspective
- Steve Holle, discussing German brewing techniques
- Randy Mosher, author of Radical Brewing
- Ken Schramm, author of The Compleat Meadmaker
- Chris White, President, White Labs, discussing high gravity fermentations
- Jamil Zainasheff, two-time AHA Ninkasi Award winner, co-author of Brewing Classic Styles, host of “The Jamil Show” on The Brewing Network
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