The Noble Experiment

Month: January, 2012

Blogger at Beer Mixology

I’ll be contributing from time to time on a new site called Beer Mixology.  It’s based out of Denver and they got some stellar bloggers to help move the beer cocktail trend forward.  It should be a fun project and hopefully there will be some good recipes as a result.  Stay tuned for my first post there in the coming weeks.  Here is their take on the scope of the site:

In its most basic definition, beer mixology is the art or skill of crafting and mixing cocktails that use beer as an ingredient.

Some purists in the beer industry might argue that beer is, in itself, a perfectly crafted cocktail of barley, hops, yeast, water, and potentially other additives. Conversely, some mixology purists might argue that flavor profile of beer is not ideal and does not, in fact, have chemistry with spirits.

Although neither views are wrong and everyone is entitled to their own opinions, our goal here at Beer Mixology is to explore the relationship between beer and spirits and share our findings and experiments with the world!

I did a little interview with them that you can check out here.

My Conversation with BeerAdvocate on Twitter

I’m a Beer Advocate subscriber.  I pay money for their magazine and have for two years now.  I didn’t like their most recent editorial and I tweeted about how I thought it was stupid.  Then they tweeted back, then we had the following exchange.  So, I ask you, am I the asshole? Or are they?

Noblexperiment:  The opening editorial about tap takeovers from Jason and Todd in beeradvocate this month is laughable. The dumbest thing I’ve read all week

BeerAdvocate  Glad we made you laugh. Ignorance is bliss.

NoblexperimentNice. Stay classy, BA. RT BeerAdvocate  Glad we made you laugh. Ignorance is bliss. 9 hours ago 

BeerAdvocate:  Take your own advice, hypocrite. ;-) 9 hours ago 

Noblexperiment:  you guys want to talk about it? Id be happy to have a real conversation. 9 hours ago 

BeerAdvocate We’d love to have a real conversation about it vs. you simply blowing off our opinion w/ trashy tweets. 9 hours ago 

Noblexperiment: OK, great. Shall we start? You say that some brewers hate doing them but overzealous bars do them anyways. But you give no… 8 hours ago 

Noblexperiment:  …reasons why. What is it that brewers don’t like?You can’t shift blame to bars without reasoning as to why brewers hate them 8 hours ago 

BeerAdvocate We actually clearly listed some of the reasons why, and blame lies with all parties involved. 8 hours ago 

Noblexperiment: so the reasons listed in the article are problems that brewers have with tap takeovers? Or the problems you have with them? 8 hours ago 

BeerAdvocate Both, but bars and others in the industry have also expressed similar opinions. 8 hours ago 

Random Tweeter  i’ll drop my popcorn to jump in and say that 90% of our tap takeovers are initiated by BREWERS not us.

BeerAdvocate  We don’t doubt it, nor did we solely cast blame on bars. 8 hours ago 

Noblexperiment that is how it read to me. Mismanaged inventory, takeovers with breweries they don’t support, bad impact on customer 8 hours ago 

And then they stopped talking to me, so there you have it.  Draw your own conclusions.

Entrepreneurship and The Art of Dodging Stupid Questions

*This picture looks like a midevil torturing machine, right? It’s not, it’s the bottling line at the old Evolution Brewery*

People ask me stupid things all the time.  And as a local business owner, I have to deal with constant questions about the state of the business and the constant stream of “I hope you’re doing ok” pity commentary.  Someone comes in on a Monday afternoon at 4pm when it’s quiet and they assume you’re going out of business.  If no one is here right now, they say to themselves, how is it possible that this place can support itself!

This is one of the dumbest assertions that you can make. A trend can’t be predicted based on a single data point.  If you have a cold day in January, it doesn’t disprove global warming. You need data to make assertions and to get good data, you need a better cross section of what’s going on, which you don’t have.

It’s never made sense to me why someone would ask a quasi stranger intimate details of something very important to them, and often do so as if they assume its not that the answer could be a good one.  If you think you’re cozy with the owner of your local watering hole and you want to ask stupid questions, let me give you a few things to keep in mind:

First, and most importantly, you’re not going to get an honest answer unless you’re an honest friend. If you are an honest friend, ask away and don’t be shy.  However, there is no incentive to tell a stranger about the state of your business, no matter how great or how poor it is doing. You, as an outsider, know very little about the business I’m in. Not because you don’t know the industry, which you may, or because you haven’t been in a similar situation, which you may have, but because you don’t know how our business is structured or how it runs or what our relationships are like with vendors or how we make decisions or who makes decisions or why decisions are made. If you ask me whether things are getting better or worse, there are 30 different answers to that question. And without more background, the answer you’ll get will be cookie cutter at best.

Additionally, it shows your lack of tact. I don’t go up to you and ask you how things are going with your significant other, or what your relationship is like with you parents, or how much your teenage daughter dislikes you, or how much you make at your current job.  Want to know why? Because it’s not my business and there isn’t anything I can do about it. Before you ask a stupid question say to yourself “what is the purpose of this and what am I going to do with this information.”  If it’s because you like to spread gossip or you just want to feel good about knowing, give it a rest.

If you’re an entrepreneur, you get it. You get these questions all the time and you’re annoyed. If you have a business that you care about, you understand the sensitive nature of the things you’re asking. As an entrepreneur, your goal is to maximize the success of your business and to protect it.  Competitive advantages only last until your neighbor starts doing the same things you are. When I meet other people who own restaurants I know that they’re not interested in my opinion unless or until they ask.  I’ll share my advice upon request.

So, there you have it.  A reasonable rant about a seemingly reasonable conversation that I find completely unreasonable.  Happy January!

Buy These Books, Slackers

I know you don’t like to read.  Sometime after middle school you gave that up, didn’t you.  Whatever, slacker.  To bring back the glory days of your eduukation, I’ve decided to tell you what to read.  Nothing on this list will be a waste of your time and whether you choose to skim it, study it, use it, or just look at the pictures, I’m sure you’ll be quite satisfied with the results.

In no particular order…

1. PDT Cocktail Book: This book is a handy cocktail reference book to keep on hand. It houses a lot of obscure ingredients that you probably don’t have (but probably should) but it’s also chock full of delicious recipes that only use three or four ingredients, many of which you probably do have (Or definitely should have). If you buy one cocktail book, make it this one.

2.  The Oxford Companion to Beer: Why, you ask, do I need a thousand page reference book on beer? Who cares about the isomerization of alpha acids in hops and melanoidin formation in the malting process? Me, for one. And you should too. Like that guy on that show from your childhood used to say, “the more you know…”

3. Ad Hoc at Home: This should be your cookbook of choice. From the ever impressive Thomas Keller, this is a refreshingly delicious cookbook that doesn’t require an anti-griddle, liquid nitrogen or a sous vide machine to make your food taste good. If you like food and you want to cook, this is the only book you need.  You’ll impress even your harshest critic (me).

4. Momofuku Cookbook:  You’ll never cook out of this one. When was the last time you made bacon stock for your ramen? Right. But this is a great read. David Chang talks a lot about the process of opening and working in a restaurant.  He talks about his life and his path, and he does so in a way that makes it interesting.  He swears a lot and writes like a real person.

5.  Blood, Bones and Butter:  This book by Gabrielle Hamilton, is probably the most entertaining and well written thing I’ve ever read. A story of her journey through the depths of the restaurant industry to the eventual opening of her own restaurant, this is a must read. It’s a novel, or biography, or whatever that’s called. It’s not a cookbook. Read this book.

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