A Beer Pilgrim...

Crackalackin in the Cackalacky


Featured Curator: Ali // ctrl-glitch

Vince McKelvie is a 28 year old digital artist from the United States. Inspired by boredom during his youth, Vince began creating and perfecting GIF art, and has since become one of the internet’s most iconic animated artists. He has created a number of trippy and visually stimulating mini-sites, like Gradient Forest and Honey. He also regularly posts hypnotic GIFs on his blog and surreal mixed-media video clips on his Instagram.

Some of Vince’s favorite artists are Joe Hamilton, Borna Sammak, and Sean Raspet.

(via emergentfutures)


Loving this Salami Microbiology poster that you can download from MicrobialFoods.org:

Ever wonder what makes your salami fuzzy, crusty, and tart? Our Visual Guide to Salami Microbiology provides an overview of everything you need to know about microbes in and on your favorite artisan salami. Print it out. Hang it up.  Marvel at the microbiological wonders growing on your salami! Download our Visual Guide to Salame Microbiology here.


Loving this Salami Microbiology poster that you can download from MicrobialFoods.org:

Ever wonder what makes your salami fuzzy, crusty, and tart? Our Visual Guide to Salami Microbiology provides an overview of everything you need to know about microbes in and on your favorite artisan salami. Print it out. Hang it up.  Marvel at the microbiological wonders growing on your salami! Download our Visual Guide to Salame Microbiology here.


The more time I spend at Proletariat, the more it becomes my favorite NYC beer bar!


Another place worth seeing: Logsdon Farmhouse Ales is divine


My entire drive out to Logsdon Farmhouse Ales this afternoon was spent thinking about how I would describe that trip during the blog post I knew I’d write. Phrases like “Mt. Hood peeked up over the valleys of apple orchards” and “a sign for Glassometry gallery and gardens made me want to postpone the trip for a detour” popped into my head. I was prepared for a lovely drive, and I was treated to an incredibly lovely drive. I was also prepared to arrive at a lovely farm brewery, but it exceeded my expectations.


**Scroll down to the bottom if you want pictures, this next chunk is going to be text heavy.

Except for this first picture, which I did not take but like because it captured the guy I met today. Thanks to Kendall Jones of the Washington Beer Blog — both for taking the picture and writing an article that warned of “ROAD CLOSED” signs!


I spent the early (very early) part of the day writing a blog post on my trip to the OSU germplasm, belatedly writing up a post on the second day of my Bend trip last week (yes, I will post it soon), and researching David Logsdon and his Farmhouse Ales. Did I double-check my facts before posting? Not really, but you can read through my sources at the bottom of this post. I did crash in on Logsdon’s work cutting some wood when I arrived this afternoon, and he generously led me on a short tour of the farm and facilities, adding a light touch of the primary in the source material below… But if I was a student writing a paper I’d have to pretty much count these as once removed from the actual source. 

From that research I learned that Logsdon’s career as a brewer started with homebrewing in 1978 while at Mt. Hood Community College. He was studying Food Science & Technology (also traveling to OSU for a few classes) and came to the conclusion that homebrewing meant “free” or “customized” beer, experimentation with fermentation was good for school, and scratching the itch of curiosity for microbiology could be done with yeast. The microbio itch was further scratched with a part-time job learning to maintain bacteria and yeast cultures. I also learned that his early homebrewing equipment was enhanced by a trip to a surplus store, where he picked up an Army issue stainless steel coffee maker, and the addition of a “v wire” supplied by his friend Kurt Widmer. To reciprocate, Logsdon offered the gift of yeast, which was used for the first beer brewed by Widmer.

In the 1980s he collected yeast strains from breweries and cultured his own brewers’ yeast; the collections came to business fruition in 1985 when he opened a yeast lab. In 1987 he started at Full Sail as one of their founders and brewer, but he left a couple of years later to found the well known Wyeast labs. He didn’t stray far from brewing, of course, and his work with yeast allowed him to brew in the lab’s pilot facilities and consult directly with the brewers who (obviously) use yeast. He sold his shares in Wyeast in the last 2000s and travelled through Europe to start a new yeast collection. One might even use “yeast library” in that previous sentence?

In 2011 he started up a new brewery, this one with no “employees” but several “partners,” an organic mission, and contracts with local hop growers. And that’s where I went today. 


What I haven’t mentioned is the location itself. This brewery lives in a barn, hence the name, but that barn also housed Wyeast until it moved in 2001. The original farmstead dates from 1905 and barn from the 1940s. This truck? I don’t know. 


The farmland itself has had many occupants and I found references to an orchard, dairy land, pig farm, and marijuana “farm.” The family has lived on the land for many years (not as marijuana growers!), raising highland Scottish cattle and Sharbeekse Cherry trees (imported from Belgium). 


They use spent grain to feed the cows and compost their hops and yeast sludge.


Other fun fact I learned?

  • To qualify as organic you have to scrape and toast the wine barrels because the wine may have contaminated the wood.

For the good of the historical record, I did have a small tasting flight and bought a bottle, and if you like the sour funky beers you will agree that these are divine. 


I have plans to come back to Hood River in the late fall and look forward to doing an oral history so I’ll have some primary sources to share rather than these regurgitated facts and lovely photos!



Last weekend we went to a friend’s house to hangout during a brew session. He’s got a pretty nice brew setup in his garage, as you can see. That Olde Hickory keg was serving his recent ProAm winner “Cuvee de Reinke,” and there were three other homebrews and a root beer soda as well. We also drank some commercial beers. The Prairie Artisan Funky Gold Mosaic was awesome; tartness with huge citrus hop notes made it very interesting. The Logsdon Farmhouse Seizoen Bretta was equally interesting, but more subtle. They use pear juice for priming this bottle conditioned beer. The N.C.-made ciders were really good as well, but they were also really sweet. I thought there was enough acid in the “Wicked Peel” to keep it from being cloying though.

Charlotte, NC

This weekend I will be checking out some Charlotte area breweries, including NoDa and Olde Mecklenburg!. I’m also hoping to pop over the border to pickup some SC brews, like Westbrook and (if I’m lucky) COAST. If anyone has any local tips or insight, feel free to let me know!

Raise a glass to the new Olde Mecklenburg Brewery

Estival Cream Stout - Ska Brewing (Durango, CO)

Estival Cream Stout - Ska Brewing (Durango, CO)

The Brew Gentlemen


The Brew Gentlemen Beer Company is a brand new microbrewery located in the historic steel town of Braddock, PA. I’ve been wanting to animate an entire lineup of beers for awhile and their awesomely designed labels provided me the perfect opportunity. When visiting them I highly recommend having the Build & Destroy (wheat stout) and White Sky (a chai wheat beer). And of course check out the ever changing Rapid Prototype Factory series!


Want to see the fine details? You can view the individual labels on their beer page!


Double cut Berkshire pork chop and miso cheese grits.  


こんばんは🌙 今回は馨和のブランをご紹介します🍺 馨和(KAGUA)は日本クラフトビール株式会社がプロデュースしたベルジャンスタイルのビールです! 醸造はベルギーで行っており,ルージュとブランの2種類があります✒️ また,どちらも瓶内2次熟成する(ボトルコンディショニングする)タイプのビールです⚠️

馨和 ブラン

製造会社:ドゥ・グラール醸造所 (日本クラフトビール株式会社)
Brewery: Brewery De Graal (Nippon Craft Beer Inc.)

所在地:ベルギー,ブラーケル,ワランデ (東京都港区西麻布)
Location: Warande 15, Brakel, Belgium (Nishi-Azabu, Minato Ward, Tokyo Met., Japan)

Beer Style: Belgian Tripel

アルコール & ボディ:8.0% & ミディアム~フル
Abv & Body:8.0% & medium-bodied to full-bodied

泡(Foam):立ち方は標準的で,非常に細かい(良質)です. This beer bubbles normally and the foam is very fine.

香り(Aroma):柚子由来のシトラス香と山椒の爽やかな香り,ベルジャン酵母由来のリンゴ,バナナ,モモ,パインアップルを思わせるエステル香です. This beer has the citrus aroma of Yuzu (Citrus junos), the refreshing scent of Japanese pepper (Zanthoxylum piperitum) and the ester fragrance of Belgian Yeast like apple, banana, peach or pineapple.

味(Palate):モルトの味わいはルージュと対照的にあっさりしており,柚子や山椒といったスパイス,並びに豊かなベルジャン酵母のフルーティなフレーバーが感じられます. 苦味,酸味は適度で炭酸はやや強めです(炭酸の強弱は各自調整が必要). This beer has the light malty flavor, spice taste of Yuzu or Japanese pepper and the rich fruity savor of Belgian Yeast. The bitterness or sourness is moderate, and the carbonation is somewhat strong.

総合(Overall):ルージュと対照的に飲みやすく,まさにルージュは赤ワイン,ブランは白ワインのような印象です. 両者ともに柚子と山椒という日本らしい材料を上手くスパイスとして使用し,バランスの取れた完成度の高いビールでした. ワイングラスなど香りを楽しめるグラスで飲むのがオススメです. This beer is drinkable in contract to “Rouge”, “Rouge” is like red wine and “Blanc” is like white wine. Both beers are brewed with Yuzu and Japanese pepper, and they are balanced and nice.

Southern craft cans