What’s Brewing? So Very Much!

Old Bust Head Brewery

Old Bust Head Brewery

This 13,000 mile 100 day plus journey has prompted one question more than any other – how are CW and I managing to spend so much time together, and still be together?  After 32 years of marriage when we rarely spent more than two full weeks together, we’re still smiling (at each other!) after four months of travel, in a car (…talk about close quarters!) If you’re contemplating anything like what we’ve just accomplished, it’s worth considering how you really prefer to spend your time, and agreeing on some simple ways to make sure you get enough “me” time – however you define it.  (This blog eventually comes round to lots of fun info about beer, brewing and beverages, so bear with me!)

Cooking with Spent Grain - Pizza Crust!

Cooking with Spent Grain – Pizza Crust!

We’re not oblivious to the pitfalls of travelling.  In fact, we think one of the greatest indicators of a potentially successful partnership is surviving the challenges of travelling together.  Those challenges are many and I’ll address those in a dedicated blog – but for now, I want to explore one of the most important ones for me:

Constant togetherness…

 

The Roasterie - So Good!

The Roasterie – So Good!

Boulevard Brewing - Around the Corner

Boulevard Brewing – Around the Corner

On this journeywise adventure, we knew from experience that a key strategy would be to find ways to have some occasional hours (ok, frequent hours) apart, to be on our own or at our separate pursuits.  And since we’re both very comfortable in new places (and really, nowhere in the U.S. was going to feel as strange as some of the other places we’ve been) we knew it would just take a little planning to engineer a few hours on our own every other day or so.

Evans Bros. Coffee - Idaho

Evans Bros. Coffee – Idaho

What helps immensely is that we’ve both created portable businesses: CW as what one of his brewery friends so aptly calls “an itinerant malt peddler,” and me, as a consultant and advisor to food and beverage startups in the organic, fair trade and natural sphere.  Charley does best with in-person calls on breweries, while I can manage primarily with phone, Skype, and email, though personal meetings are great when they can happen.  Our work means engaging with fun and interesting people who are working to nourish the world!

We didn’t consciously start our four-month long journey with a plan for how to incorporate independent time – but we learned quickly that CW’s most successful brewery visits would often take an hour or more, and if I could find a local coffee shop, farm market, or natural grocery to explore for at the very least an hour (and two hours was not at all a bad thing, I came to learn) then we’d both have a better time, with no anxiety for me over “when is he going to get back?!” nor CW worrying that I was getting antsy just when he was about to present the malts and whiskies, and getting to taste stellar beers, all with the point of actually leaving a sample of Copper Fox malt behind!

Tasting Brews Across the USA

Tasting Brews Across the USA

It’s far past time to give CW credit for a lot of the fun and exploring we’ve had on this journey.  Charley’s work with Copper Fox Distillery  http://www.copperfox.biz/index/ in Sperryville, Virginia has taken us (well, him) to over 60 craft breweries in 22 states and 4 Canadian provinces over the past 4 months, as he introduced brewers to the Distillery’s hand crafted, Virginia-grown barley malts.

We started the trip with about 100 pounds of the specialty smoked malts in the back of the car (along with our suitcases and camping gear), and picked up another 30 pounds (plus fresh bottles of the two whiskies) on the West Coast.  Although I’m now used to the slightly yeasty, warm-bread smell of sacks of the specialty malts wafting about in the car, I was happy that we left Boston for home having completely depleted the malt inventory!  CW’s pretty excited about that as well, as it means that across the U.S. and Canada, small and mid-sized craft breweries—now well over 30–are experimenting and creating new beers with Copper Fox’s apple and cherry wood smoked malt, and mesquite smoked malt.   Results of this summer’s visits already include brews on tap or soon on tap at Old Bust Head Brewing, in Warrenton, VA  http://www.oldbusthead.com/  Firehouse Brewing, in Rapid City, SD  http://www.firehousebrewing.com/  Sawtooth Brewing, in Ketchum, ID  http://sawtoothbrewery.com/         The Grizzly Paw Brewing Company, in Canmore, Alberta (near Banff)  http://www.thegrizzlypaw.com/      and The Raw Deal/Real Deal Brewing, in Menomanie, WI  http://www.rawdeal-wi.com/  .   If you happen to be nearby any of these, you can enjoy a brew with a Copper Fox smoked malt as a key ingredient, and vicariously join our  “journeywise!”

Mural in Detroit

Mural in Detroit

There’s a bit more of the trip to catch up on, but we’ve now arrived back in Philadelphia, and midst the unpacking, sorting, and oh yes, planning the next trip, I’m behind my optimistic blogging schedule.  Soon to come – what did we learn and what’s next?  Stay tuned!

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