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Big Beers, Belgians and Barleywines Festival
This post is copied from my post on the HopPress

What are you up to January 7-9? Nothing? Then get yourself to Vail, Colorado, for the 10th annual Big Beers, Belgians, and Barleywines festival.

There will be dinners. Seminars. Competition. And beer. Lots of big beers.

The event starts Thursday night with a Brewmaster’s dinner. Adam Avery, Brewmaster/Founder of Avery Brewing, and Sam Calagione, Founder/President of Dogfish Head Craft Brewery, join brewing and culinary forces for their Calibration Dinner.

Friday from 8:30-12 is the opportunity to show what you know about beer and brewing with Ray Daniels’ Cicerone Program.

Friday at 12, get ready to taste the big beers. All About Beer Magazine brings in beers specifically created for the 10th anniversary of this event.

At 1:30, the AHA-sanctioned Belgians, Barleywines and Strong Ales Homebrew Competition gets underway. Entries for the competition are due December 30th, so get on it!

2:30 is another chance to prove your beer industry knowledge with the Certified Cicerone Exam.

Friday night at 8pm is the Beers, Belgians & Barleywines Brewmasters’ Dinner. Featured brewmaster Peter Bouckaert of New Belgium will be joined by international featured brewmaster Lodewijk Swinkels of LaTrappe at Bierbrouwerij Koningshoeven.

Saturday morning’s seminar should be really interesting. It’s brought to us by  White Labs Yeast, and is on the recent explosion of experimental brews. The seminar is entitled “Brewing Outside of the Box: Brewers Gone Wild!” This seminar is followed by another by International Featured Brewmaster, Lodewijk Swinkels of LaTrappe/ Bierbrouwerij Koningshoeven. Immediately after is a seminar by Colorado Featured Brewmaster, Peter Bouckaert of New Belgium Brewing Co. Both of these seminars will be on topics of each brewer’s choice.

And finally, the event you’ve all been waiting for. From 2:30 – 7 is the commercial tasting portion of the festival. With around 150 commercially produced brews, the homebrew competition award ceremony, and a beer and food pairing challenge, this event is definitely something you don’t want to miss. Here are the breweries participating in the event:

  • Alaskan
  • Allagash
  • Altitude
  • Anchor Brewing
  • Anheuser-Busch
  • Avery
  • BJ’s
  • Bosteels
  • Boston Beer Co.
  • Boulder
  • Boulevard
  • Breckenridge
  • Bristol
  • Bruery
  • Cambridge
  • Caracole
  • Carver
  • Chouffe
  • Corsendonk
  • Delirium
  • De Ranke
  • Des Rocs
  • Deschutes
  • Dogfish Head
  • Dry Dock
  • Dubuisson
  • Dupont
  • Duvel
  • Eisenbahn
  • Flying Dog
  • Flying Fish
  • Glenwood Canyon
  • Gouden Carolous
  • Grand Lake
  • Grand Teton
  • Great Divide
  • Green Flash
  • He’brew/Schmaltz
  • Hoegaarden
  • Jolly Pumpkin
  • Kapuziner
  • Kasteel
  • Koningshoeven
  • Klumbacher
  • Leffe
  • Left Hand
  • Lindemans
  • Lion
  • Lost Abbey
  • Maredsous
  • Meantime
  • Mendocino
  • Moinette
  • New Belgium
  • Odell
  • Ommegang
  • Orval
  • Oskar Blues
  • Pagosa Brewing
  • Papago
  • Pinkus
  • Port Brewing
  • Pumphouse
  • Redstone Meadery
  • Rogue
  • Russian River
  • Samichlaus
  • Samuel Smith
  • Sierra Nevada
  • Silverton
  • Ska
  • Slaghmuylder
  • St. Bernardus
  • St. Feuillien
  • Steamworks
  • Stone
  • Thomas Hardy
  • Trinidad
  • Uinta
  • Urthel
  • Val-Dieu
  • Victory
  • Westmalle
  • Wynkoop

I will be the festival all day Saturday, and if work allows, all day Friday as well. I’ll have a full write up here, so if you can’t make it, you can read all about it. It looks like an awesome event, and I’m really excited to check it out. Plus, it’s in Vail. Anyone up for some turns on Sunday?

For more information on the festival, check out their website at bigbeersfestival.com.

Domain Name Ideas?

I’m thinking of moving this blog from being hosted by WordPress.com to it’s own domain. StartingABrewery.com is taken.. Thoughts on a name?

Some ideas:

  • BeerAndWebsites.com
  • MakerOfBeer.com
  • PJMakesBeer.com

etc. Let me know your thoughts!

Breakfast & Brewing #1

The first ever Breakfast & Brewing is planned for this Sunday (12/20).

baconAround 11am, we’ll have omelets, bacon, coffee, and more, and maybe even some Fraggle Rock or Pinky and the Brain.

Around 12 or so, we’ll kick off the brew. I’m not sure what style we’re going to make yet, but it will be a partial-mash of deliciousness.

If you really want to see a certain style, leave a comment or ping me on Twitter. And make sure you sign up for the newsletter to get these notices ASAP.

Whether you want to be a part of every step of the process, or just hang out with like-minded beer people, this should be a fun day.

If you want to join, reply to this email. I need a head count for bacon purchasing, and I’ll give you directions and whatnot.

See you Sunday!

BrewAdvice.com

BrewAdvice.com

My friend Taylor (@tbeseda) and I started a new site called BrewAdvice.com.
BrewAdvice is a knowledge sharing experiment. The focus is definitely on brewing, but questions of all beer-related nature are welcome. For example, I asked about pairing beer with mussels.

Check out the site. Ask questions. Answer questions. Participate.

You can follow the site on Twitter at @brewadvice, where questions are posted every two hours.

Here are some example questions, and the selected answer. Each question can have many answers.

Alternatives for priming sugar

Q: If you happen to be out of priming sugar, but really want to bottle your beer, what are the alternatives? Let’s assume a 5 gallon batch that’s fully fermented – call it 1.010-1.014.

A:

  • Corn syrup
  • Regular olde sucrose
  • Malt extract
  • Brown sugar if you’re desperate

See A Primer on Priming and How to Brew.

Pairing with mussels

Q: What’s a good style or specific beer that would pair with mussels?

A:

First off, mussels steamed in beer is FREAKING amazing.

Second off, the perfect pairing for mussels depends on the sauce in which they are prepared.

Mussels in white wine or wit beer sauce — Flavor of mussels is light and delicate and need not be overpowered with extreme beer. This style goes best with a Wit Bier, Hefeweizen or a Saison.

Mussel marinara — Tomato sauce is highly acidic and needs a beer with a higher hop content. I would go with a Pale Ale. If the marinara is spicy, I would go with an IPA.

Mussels in curry sauce — Usually prepared with a cream (coconut) base. The heaviness of the cream and the spice of the curry makes this an excellent pairing with lighter styles — such as a Czech Pilsners — as well as maltier styles — such as a Belgian Dubbel or Dobbelbach.

When in doubt, the saison style is my favorite pair with mussels.

How do you choose a yeast?

Q: What characteristics do you look for in a yeast to pair with your recipe? Is there a common reference?

A:

For me some styles showcase yeast like Belgians, Hefes, some English styles, etc. Others showcase malts or hops and yeast shouldn’t play much of a role. For me I generally stick with some clean ale yeast like 1056 or Pacman for IPA’s, Blondes, etc. And then obviously for something like a hefe I choose 3068.

As I reference, if you car about style guidelines, look at the BJCP style guidelines for whatever your making. They will usually mention what role yeast character should or should not play.

Why are you still here? Go to BrewAdvice.com and play!

One of my best friends, TheBeerWench (Ashley in her former life), is doing a series on beer bloggers, and I was her first victim. Take a look!

http://drinkwiththewench.com/?p=2219

The Wench and I

The Wench and I

Movember Party

Summary:

  • Party
  • Monday, November 30, 2009
  • 6-9pm
  • $15 – Admission includes food and drink
  • Mustache contest
  • Proceeds benefit prostate cancer research through the Movember fund
  • Awesomeness

Great Divide Brewing Company
2201 Arapahoe Street (map)
Denver, Colorado 80205

If you can’t make it, or even if you can, and you want to support me and my team’s efforts to raise money, you can donate through me at http://us.movember.com/mospace/82274/.

In other news, I have a sweet stache. Show up Monday to see it.

Read more after this cool image:

Movember

This post is taken straight from the Great Divide blog.

Ever heard of the month Movember? Yep, Mo not No.

 

“Movember is an annual, month-long celebration of the moustache, highlighting men’s health issues – specifically prostate and testicular cancer.” according to movember.com. As part of a worldwide fundraising effort, Great Divide is proud to host a moustache contest party at the end of the month.

 

Official contest rules state that contestants are to register, then start with a clean shaven face on November 1st and grow out the Mo all month, ending with a friendly competition on the 30th. Well, we realize not everybody may have known about the competition on Nov 01, but you can still compete! Although if you start growing it now, you may not be eligible for the GRAND PRIZE (Man of Movember title with a sash you can wear proudly!), but we’d love to see as many Mos as possible, even if they are only grown out a couple weeks. Heck, even if you don’t want to grow one, show up with a fake and join the party!

 

Ladies, there is a prize up for grabs for you too! Title and sash for Miss Movember, the Mo Sista who has supported and encouraged the Mo Bros. This means you have a true appreciation for the Mo and have recruited the most Mo Bros for the competition. Wrangle up your men and get them to start growing a Mo!

For the party on Monday, Movember 30th, creativity is encouraged. Costumes and other creative efforts are encouraged and DO help your chances of winning. Admission (includes beer and food) is $15 and proceeds benefit the Movember fund, which supports the Prostate Cancer Foundation and the Lance Armstrong Foundation. Party runs from 6-9 pm.

 

Check out the official Movember website for official rules, details and style guide.

Let’s brew

Too many cooks in the kitchen

Too many cooks in the kitchen? Psh. Found this image at Ruthie Cherry Fine Art. Check them out, it's good stuff.

I have an idea.

Ok, I have a lot of ideas. How cool would it be if you could blink and be somewhere else in the world? See? Ideas.

Anyway, I have some ideas based in reality as well.

After some pretty intense discussions with my roommate Jim this weekend, I have an idea that I’m going to do right now. Do you have any idea how awesome it is to have good friends who push back on your ideas? Over good beer? It’s a great thing to have in life.

Right. My idea.

I’m going to make beer.

And you’re invited.

Starting in December, at least one Sunday a month, I’m going to do Breakfast and Brewing. Fancy title, I know.

Here’s the plan. Come over around 11am on a Sunday. We (we being the collective housemates of.. our house) will make breakfast. Bacon, eggs, coffee. There may or may not be awesome cartoon watching – narf! – and there may or may not be bloody mary components available.

Then around noon or 1, we’ll make beer. No matter your level of brewing experience, you can help. I, or someone else with some brewing knowledge will explain things in as little or much detail as you want. If you help, you get to take some beer home with you (a month later).

There are many more details, but that’s the gist of it.

What do you think? Want to come over and help me make some beer?

[edit] If you want to be alerted to these awesome Breakfast and Brew days, or to new posts in general, sign up for the mailing list.

Graaaaaaains

Click for full size

Gear

I have a lot of brewing gear. Relative to other brewers, I have no idea how it compares. But for my laundry room – aka beer gear storage room – it’s a lot. And I just bought another bucket today. I figured I’d regale you all with pictures and numbers. Figure out exactly what it is I have in stock right now. This also helps me when I have 5 batches going at once, and I need to do resource management graphs to figure out how to maneuver them properly for maximum efficiency. Yes, I have done that before. Yes, it was awesome.

Mash

ayou Classic® Single Burner Turkey Fryer Kit

Bayou Classic® Single Burner Turkey Fryer Kit

We start out the day by boiling a lot of water. I used to do this on my electric stove, but that took too long. So, I present to you the Bayou Classic® Single Burner Turkey Fryer Kit. This thing is sweet. It can boil 8 gallons of water in about 20 minutes. Huge fan. Definitely a keeper.

Mash Tun

Mash Tun

Next is my mash tun. This is a recent creation. I took a 70qt cooler, put a spigot on it, and grabbed a braided washing machine hose as the filter. Simple, cheap, and amazingly effective.

Mash Paddle

Mash Paddle

A piece of equipment that is used from this point through the boil is the mash paddle. It’s essentially a big ass slotted spoon. I used to use a smaller, normal 12″ plastic spoon. Turns out that sticking your hand into boiling wort really hurts. So I bought the paddle. I thought about using my paddle from college, but.. never mind.

Pitcher

Pitcher

Lastly, we have a pitcher. It took me a lot of batches before I bought this. Which is stupid. I should have bought a pitcher from the start. Live and learn. Anyway, this is pitcher 2.0, because my old roommate put it on a red-hot burner. Old roommate. Not current roommate.

Boil

BFP

BFP

Once the mash is all done, we move on to the boil. I technically have 4 kettles. I use 3 of them. Wort goes in 1. One kettle is my 15 gallon aluminum big boy. I bought it off craigslist last year. I left PBW soaking in it for too long. It’s all pitted now. I’m nervous to use to. So, I don’t use it. Next is this little 5 gallon kettle. My wort chiller lives in there. Then we have the big ol’ fryer that came with the Bayou Classic® Single Burner Turkey Fryer Kit. I use that one for water. Finally, we have my BFP. Big. Something. Pot. She’s my favorite. And is the one pictured here, bringing an American Pale Ale to boil. Weighing in at 32 quarts, she has been a part of my system for a long while, and has helped in pretty much every batch over the past year and a half.

Thermometer and Hydrometer

Thermometer and Hydrometer. What a happy couple!

Cylindrical Testing Tube

Cylindrical Testing Tube, chilling in the freezer

At some point in this process, we have to see how much sugar there is in the wort. That’s where super fancy scientific devices come in to play. Like a thermometer. Or a hydrometer. Or another late purchase that should have been made earlier, a cylindrical testing jar. I know, big fancy words. It’s ok, they ensure the beer tastes great! Actually, if I never tested anything, the beer would probably still be just as good. I rarely actually change anything based on these measurements. I only wait longer or don’t wait longer to do certain things.

 

Wort Chiller

Wort Chiller - My picture wasn't as pretty as this one.


After the boil is done, um, boiling, I have an awesome wort chiller to chill the, um, wort. This thing saves hours in the process. Rather than letting 5 gallons of boiling wort come down to 72˚, a wort chiller uses heat transfer and running water to chill the wort in 20-30 minutes, on a slow day.

Fermenting

Carboy

Carboy, looking like the champ he is.

The wort gets turned into beer now. It goes through a few stages. First, it’s in the primary. This is called a carboy. I have 3 or 4 of them. I’ve owned probably 7 or 8, but I lend them out or they break or something else happens. Anyway, the wort sits in these for about 7-10 days. Or a month, if I forget it’s in there. Oops.

Ale Pail

Ale Pail, with ale inside.

Next we transfer to a secondary fermenter. I like the Ale Pails, with a spigot toward the bottom. Some are nervous about the spigot, as it’s potentially a breeding ground for contamination. However, I like them. They allow me to test the gravity of a beer really really easily, which is a huge bonus. I have 4 with a spigot, and 2 without. They also have lids with airlocks, like the one seen in the carboy shot.

Serving

As of a few months ago, I can now serve beer via bottle or keg. Kegging is one of the best things to happen to me in my life. It’s amazing. I love it. Except for the fact that the beer goes so damn fast. So I still bottle the beers I want to save.

Capper

Capper. Again, Northern Brewer takes prettier pictures.

A capper is the only permanent device used in the bottling process. There are also bottles, caps, etc., but those go with the beer out the door, so no pictures of those. Just the capper.

The Kegerator

The Kegerator

CO2 tank, regular, splitter, and a keg of Great Divide Hibernation

CO2 tank, regular, splitter, and a keg of Great Divide Hibernation

Kegs

A few of the kegs

For kegging, I have a bunch of stuff. Four kegs, 3 pin lock and 1 ball lock. I feel like I’m missing one in that count, so let’s call it 5 kegs. Also, CO2, a kegerator, and other fun stuff.

Other

There are a ton of other random stuff that ends up being super important. Turkey Baster? Ya, super important. Tubing? I have 4 or 5 different lengths and diameters. Chemicals? Ya, Oxy Clean, PBW, and Sani. All ensure a tasty beer. I use Duct Tape for every batch. Mostly to keep information on the vessel, but sometimes for other stuff. It’s keeping the cardboard in the kegerator on the door. Why is there cardboard on the door? To hold the insulation in, obviously. I also have about 6 ways to get beer out of a keg, one of which is a rubber mallet and a screwdriver. This can all be seen in my sweet sweet toolbox:

Toolbox

Sweet sweet toolbox

Of course, the most important things in the brewing process aren’t the gear, but the people who use it. As I write this, Kell is cleaning out a carboy. That sort of help is so important to the whole process, and I’m going to wrap this up so I can go help him.

A good brewer can make a good beer with much less than this. And a bad brewer can make bad beer with much more than this. See my post on books for some good information, or just ask your local homebrewer.

That’s about it. I’m sure I have other stuff that I’m not even thinking of. If you want to know about something here, or something that should be here, or something that shouldn’t be here, leave me a note.

Sorry, nothing about puppies. Go here to see one.

I figured I’d write a little more on this whole… issue with Rock Art and Monster. My last post was sort of reactionary and heated. This one is more thoughtful, I hope.

Support for Rock Art has been astounding, at least within the craft beer and Twitter realms. There are a lot of different goals out there. Everyone is shouting Boycott Monster very loudly, and honestly, it’s not that hard to do. I prefer coffee. Or Rockstar. Red Bull reminds me of very late nights in college, generally mixed with a deer-blood based liquor.

If we climb up the boycotting tree, I honestly don’t have much issue never buying an A-B product again. In fact, I generally don’t as it is. There are two brands in their portfolio that I would have some issue saying goodbye to: Bass and Boddingtons. But I don’t foresee any problems saying goodbye to Chelada, the combination of Bud Light with the refreshing taste of Clamato, spices and a hint of lime.

Refreshing clam juice and delicious light beer.. mmmm

But I digress. The real goal here, at least in my mind, is to ensure Hansen’s Beverage Company does not pursue legal action again Rock Art Brewery. What’s that? Ensure they don’t pursue? Aren’t they already in a heated, cut throat court battle, likely to grace the nation’s networks any day now? No. There’s not been any lawsuit as of yet. Hansen’s intellectual property lawyers suggested a cease and desist as part of their due diligence to protect the trademark that is Monster Energy. Rock Art said no, we will not cease and desist. Hansen’s now has the option to say “Cool, no worries. Thanks for your timely response. We really enjoy your beer, btw.” The other option is for them to remove their very dirty glove, slap Rock Art in the face with it, and declare a duel. Sadly, it would be like the epic battle between the Canadian and American Air Forces in South Park, the movie. For those not up on that certain pop culture reference, a legal battle between Hansen’s and Rock Art would be like a pea shooter vs. a nuke. So, our goal as craft beer supporters is the former option (“Yo, good beer!”) rather than the latter (“Hey, let’s fight”).

Monster drinking Monster. Whoa.

Monster drinking Monster. Whoa.

Now, some might (and have) ask “why?”. That’s good. Getting all up in arms over an issue and not knowing why is a pretty big problem these days. So why are we all so pissed at Hansen’s? They are, in fact, doing their duty in protecting a very expensive trademark. They even sent a cease and desist a real monster!

There are a few reasons as to why we’re all so pissed. First is the issue of brand confusion and dilution. I don’t care what Wal-Mart you go to, no one is going to mistake an oversized can of Monster Energy for a bomber of 10% ABV Vermonster. If anything, this cease and desist has brought Vermonster to the public eye, where before it would have stayed in Vermont. (Yes, I just said Vermont isn’t the public eye. Do you know where Morrisville, VT is? Do you know where VT is?)

Monster Energy is a registered trademark. In fact, their cease and desist lists five marks:

  1. Registration No. 3,044,315 for the mark MONSTER ENERGY
  2. Registration No. 3,044,314 for the mark M MONSTER ENERGY
  3. Registration No. 3,057,061 for the mark MONSTER ENERGY
  4. Registration No. 3,134,842 for the mark M MONSTER ENERGY
  5. Registration No. 3,134,841 for the mark MONSTER ENERGY and Design

I went to the United States Patent and Trademark Office to take looksie at these marks. Let’s see what I found.

The first two are the same, just for different typed designs. The meat:

IC 005. US 006 018 044 046 051 052. G & S: nutritional supplements in liquid and non-liquid form, but excluding perishable beverage products that contain fruit juice or soy, whether such products are pasteurized or not. FIRST USE: 20020327. FIRST USE IN COMMERCE: 20020418

Nutritional Supplements. Pretty sure beer is a nutritional supplement, right? All jokes aside, there’s not much I can come up with for why a chocolate porter might be sold at your local GNC. Moving on.

IC 032. US 045 046 048. G & S: Fruit juice drinks having a juice content of 50% or less by volume that are shelf stable, carbonated soft drinks, carbonated drinks enhanced with vitamins, minerals, nutrients, amino acids and/or herbs, aerated water, soda water and seltzer water, but excluding perishable beverage products that contain fruit juice or soy, whether such products are pasteurized or not. FIRST USE: 20020327. FIRST USE IN COMMERCE: 20020418

Fruit juice. Yes, some beer has fruit in it. The guy who won this year’s NHC made a Peach Lambic with 15 lbs of fresh peaches. Pulled out 5 gallons after 10 days, 180 days, and 360 days, then blended them. Sounds so good! But I digress.

The last two are also the same, but for different marks:

IC 032. US 045 046 048. G & S: Beverages, namely, carbonated soft drinks, carbonated drinks enhanced with vitamins, minerals, nutrients, amino acids and/or herbs, carbonated and non-carbonated energy or sports drinks, fruit juice drinks having a juice content of 50% or less by volume that are shelf stable, and water, but excluding perishable beverage products that contain fruit juice or soy, whether such products are pasteurized or not. FIRST USE: 20020327. FIRST USE IN COMMERCE: 20020418

This one gets the closest to our industry. But it is still a distant cry from beer. Things like Monster Energy are called soft drinks because they’re not hard drinks. Hard drinks have alcohol. Soft ones do not. Good talk.

But wait! Soft drinks do not have alcohol… What about a non-alcoholic beer? You’re totally right. Here’s Coors’ NA mark (Registration No. 2,335,054):

IC 032. US 045 046 048. G & S: NON-ALCOHOLIC BEER. FIRST USE: 19911001. FIRST USE IN COMMERCE: 19911001

See where it mentions beer, specifically? How about MillerCoors, as a company trademark (Serial No. 77,432,087)

IC 032. US 045 046 048. G & S: Beer; Soft drinks

IC 033. US 047 049. G & S: Alcoholic beverage produced from a brewed malt base with natural flavors

I can keep going. Coors Edge (Registration No. 3,297,189)

IC 032. US 045 046 048. G & S: beer. FIRST USE: 20040601. FIRST USE IN COMMERCE: 20040601

More MillerCoors (Serial No. 77,511,583):

IC 032. US 045 046 048. G & S: Beer

Coors (Registration No. 3,467,665):

IC 032. US 045 046 048. G & S: BEER. FIRST USE: 20060100. FIRST USE IN COMMERCE: 20060100

Just a few more, I promise. Sam Adams (Registration No. 1,987,061):

IC 032. US 045 046 048. G & S: beverages, namely beer and ale. FIRST USE: 19921105. FIRST USE IN COMMERCE: 19940909

New Belgium (Registration No. 3,018,632):

IC 032. US 045 046 048. G & S: FERMENTED MALT BEVERAGES, NAMELY, BEER AND ALE. FIRST USE: 19981200. FIRST USE IN COMMERCE: 19981200

Fat Tire by New Belgium (Registration No. 1,846,908):

IC 032. US 048. G & S: fermented malt beverages; namely, ale. FIRST USE: 19910628. FIRST USE IN COMMERCE: 19920320

Last one. Coca-Cola (Registration No. 3,252,896):

IC 032. US 045 046 048. G & S: Non-alcoholic beverages, namely, soft drinks; and syrups and concentrates for making beverages, namely, soft drinks. FIRST USE: 20021215. FIRST USE IN COMMERCE: 20030101

K I’m done. The point? Beer says beer, non-beer doesn’t. If Monster wants to maintain its trademark across all liquids, cool. But it’s registration is not for all liquids. It can’t tell some laundry detergent to stop being so monstery. It’s also not across all beverages. It’s across soft drinks, sports drinks, energy drinks, etc. But it’s registration does not enter the beer world. Nor should its lawyers.

Now yes, we’re all up in arms because it’s a small company. We love the underdog. It’s true. If MillerCoors put out Monster Ale, we’d expect Hansen’s to sue on the spot. Likewise, if Monster Energy came out with a Vermonster Energy Drink, for all your blue ice days, no one would expect Rock Art to do a thing, because it’s just too expensive. So there’s that argument. That’s the VerPepsi argument. However, Pepsi isn’t a real word. Monster is.

One of the biggest issues I have with all of this is that Rock Art Vermonster isn’t the only Monster or -monster beer on the market. Now, don’t take this the wrong way. I don’t want any brewery to get sued over Hop Ness Monster or This Beer Is An Effing Monster or some other neat name. But the question is, why Rock Art? Why haven’t the other 58 monster named brews gotten a letter? Again, I really don’t want that to happen. But, if Hansen’s is so upset about this one, why have they left the others alone? A Beer Advocate search for *monster* (any names with monster as a whole word) returns 34 results. I’m not smart enough to do a search for words containing monster. Like Vermonster. But that basic search returns things like “Brooklyn Monster Ale” and “New Old Lompoc Monster Mash Porter”. Vermonster isn’t even a real word! Here’s a fun game. Find Monster in this selection. Find Vermonster.

Drinks with the word "monster"

So seriously, Hansen’s. Just drop it.

For continuing coverage on this topic, please bookmark MonsterBoycott.

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