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July 21, 2021

7 minutes to read

Opinions expressed by Contractor the contributors are theirs.

It was May 12, 2014.

I will never forget the day we were ordered to cease and desist because it was my husband’s 33rd birthday.

A few days earlier we had had one of the biggest weekends our organic farm and brewery ever had, so we were ready to celebrate! We were completely blinded by this little envelope that contained a piece of paper that would change the entire trajectory of our lives.

Let me step back a bit.

My husband and I are from New Orleans (well, technically, Slidell, Louisiana, but no one knows where it is), and we decided to leave about two years after Hurricane Katrina ravaged our area. We were young, my husband had a lot of savings renovating houses, and we were hot (it’s so hot there; imagine taking a hot shower, without drying yourself and putting on your clothes), so we decided to moving to the Pacific Northwest, where my parents had moved a few years ago.

We found an amazing property in the Columbia River Gorge that overlooked the Columbia River and the Oregon Waterfalls. Again, we were young, and starting our own organic farm seemed like a fantastic idea at the time! And it was, but it was also brutal. There were long hours, few profits, and a seasonal lifestyle at best. A few years after starting the farm, we started home brewing because let’s be honest our farm didn’t quite support our love of craft beer. And we’re doing pretty well! My specialty was affectionately called Hair of the Dog Stout, and not for the reason you might think, but because the first time I tried stirring I dropped the oats on the ground, and the my dog’s hair got all mixed up! Do not worry it was the first days before we let someone else try our beers.

Related: This Craft Beer Founder Gave Herself 6 Months to Succeed. Five years later, it is flourishing.

The rise of craft beer

At the time, #craftbeer was all the rage; it was around 2010, and Portland breweries like Breakside and Amnesia and Gorge breweries like Double Mountain and Full Sail were crushing it! We realized that this was an opportunity for us to create a product that was not seasonal we could brew and sell our beers all year round. So my husband and I built our tiny little tap room from scratch at the edge of our upper garden. We had two: the “upper garden” and the “lower garden”.

We did all the necessary paperwork (and there was a lot!) To start our brewing operation. But there was one thing we didn’t do: read the fine print. However, we worked with county, city, state, and federal officials to get everything in order, and we got approved.

So we went to brew, farm, bake bread, make cheese and raise chickens, goats and sheep everything to make our dreams come true. And things were going pretty well for a few years; our precocious daughter was about two when we opened and enjoyed playing with all the visitors (and rummaging through their handbags) we had our sweet son in 2013, posts like Oregonian, Colombian and Seattle Magazine started to introduce us, and people from all over the country started to come out and visit our little farm and our brewery. It was amazing, magical, scary, fun and exhausting at the same time but that’s pretty much entrepreneurship, right?

Related: The Complete 12-Step Guide to Starting a Business

The beginning of the end

So now you’re caught up we had worked so hard for years and were finally, finally, start to live decently. People knew the brewery and things were going well!

Cut to Mother’s Day, 2014, and we’re slammed. Slammed like we’ve never been before. So slammed that someone actually parked their horse parallel between the cars (if you’ve never been to Skamania County, Washington, you might not understand). We had a food truck, a local band and a lot of visitors we were delighted! However, a few of our neighbors weren’t so happy … hence the cease and desist order which came less than a week after this busy day.

From that point on, we dealt with every county, city, and state department; they all came to our farm to inspect what was going on, how we were operating and a million other things. We were confident that everything would stop and we would get back to normal. We challenged the cease and desist, and they agreed to allow us to operate during the investigation.

They scheduled a public hearing for September and brought in lawyers from Vancouver. Still, we felt good. That night the place was packed. We had so much support people wearing our shirts and standing up to speak on our behalf. The community supported us; it was so sincere. But the fine print doesn’t necessarily feel or care about things like that, does it? It turned out that when we got our county license, we asked to do growler fills (those big glass jugs of water), and when the state liquor board came out, they said we could serve pints on site. But we never knew we had to go back and change the verbiage to include pints on the spot.

In an instant, we went bankrupt. It was as if the carpet was torn from under us. It was like a punch in the stomach. It was such a scary feeling our children were four and one years old what were we going to do? We had spent the last seven years of our lives sweating, bleeding and crying to build this business, and it was finally paying off. And just like that, it was gone.

Related: 9 Multimillionaires Who Lost Everything But Come Back

What to do when you don’t know what to do

Looking back, it seems surreal. The farm, the fight, the horse tied to our fence, all that. But you know, looking back, it wasn’t sustainable. It would have been difficult (almost impossible) to scale just because of the location of our farm, the way it operated, and many other factors.

I was in such a fog for a while, but as humans we adapt, take one more step and keep moving forward, even when it feels like we’re not. We ended up going back to Louisiana for a while and I started working in a digital marketing agency. It was great. I had a fantastic mentor (if you’re reading this you know who you are), and life is good again. I started on my own in 2016 and jumped on the entrepreneurial roller coaster again. I earn triple the amount we used to shoot on the farm, and now I only sweat when I’m anxious in Zoom meetings.

The truth is, we can do difficult things. Entrepreneurs are a rambling bunch, and if something doesn’t turn out the way you thought you’d have lost something you thought you could never do without or have plans that were wiped out beneath your feet, keep going, even if you. don’t know where you are going. Just take the next step, whether small or large. It will eventually get you where you and your business are meant to be.

And don’t forget to read the fine print!

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From a COVID breathalyzer to chemical weapons detection, a UNT professor develops sensors that detect diseases and dangerous substances ”Dallas innovates https://ericsbeerpage.com/2021/07/19/from-a-covid-breathalyzer-to-chemical-weapons-detection-a-unt-professor-develops-sensors-that-detect-diseases-and-dangerous-substances-dallas-innovates/ https://ericsbeerpage.com/2021/07/19/from-a-covid-breathalyzer-to-chemical-weapons-detection-a-unt-professor-develops-sensors-that-detect-diseases-and-dangerous-substances-dallas-innovates/#respond Mon, 19 Jul 2021 22:53:21 +0000 https://ericsbeerpage.com/2021/07/19/from-a-covid-breathalyzer-to-chemical-weapons-detection-a-unt-professor-develops-sensors-that-detect-diseases-and-dangerous-substances-dallas-innovates/

Chemical weapons are one of the most serious threats facing the American military and civilians. But the sensors developed by University of North Texas scientist Guido Verbeck and UNT student Camila Virgen can make us all a little bit safer.

Sensor scientist

Guido Verbeck

Verbeck and Virgen have collaborated with Infocon, which creates gas leak detection sensors, to test next-generation instrumentation for chemical weapons detection. Last month, Verbeck and his team tested their technology at US Army Dugway proving ground in Utah. The military hosts an annual S / K challenge for the United States and allied nations and businesses to showcase their solutions for chemical and biological defense systems.

“The results have been phenomenal,” Verbeck told Dallas Innovates, and showed “how well our instrument works.”

The technology is just one of many breakthroughs that Verbeck, professor of chemistry and biochemistry at UNT, and his team have pursued over the past year.

A drone that flies over chemical fires

In the field of sensors for chemical fires, Verbeck and its UNT group are also designing a drone with a mass spectrometer to help firefighters know which chemicals are burning. The drone will give them live IR images to help them react appropriately.

Verbeck, who obtained his doctorate. in Chemistry at Texas A&M, is an expert in the innovative uses of mass spectrometry. Last year his peer-reviewed research on the use of technology to detect COVID-19 has been accepted and published by the Royal Society of Chemistry.

Detecting toxins in CBD

Verbeck also recently co-authored a study on methods of creating Delta-8, a derivative of CBD, such as “Pot growers are pushing to crack down on Delta-8 THC and its cheap, unregulated effect.

According to Bloomberg News, contaminants can appear during manufacturing when Delta-8 is extracted from CBD by mixing it with acid. “Home brewing methods, which have earned some Delta-8s the reputation of the cannabis world as a bath gin, can introduce toxins such as lead,” says Verbeck. Even better quality extraction methods can leave behind potentially harmful compounds like chlorine and sulfates.

“It’s become almost too appealing for there to be no problem,” Thomas Kiselak, one of Verbeck’s co-authors and UNT graduate research assistant, told Bloomberg News. “All you need is some battery or pool acid, which a teenager can buy. This is something you can do in about an hour.

COVID-19 breathalyzer

Last year, Guido Verbeck and his group at UNT developed their chemical sensor, then teamed up with Dallas-based Worlds Inc. to turn it into a quick COVID breathalyzer. By detecting unique volatile organic compounds, the invention “fingerprints” the virus.

The technology was originally developed to look for chemical variants in the air, such as in a fire, drugs in a car or mass graves, Verbeck said.

Beyond COVID, this means the device has potential breakthrough applications for “detecting” other dangerous diseases like cancer and diabetes.

Diagnose diseases with a sensor

“Creating a device capable of looking not only for respiratory diseases, but also for early markers of cancer and metabolic disorders in real time could really change the field of diagnostics,” said the professor. “Because of this large set of applications, it was important to use AI and machine learning. This is what made Worlds such a great partner in the breathalyzer project last year.

COVID sniffer sensors are now in use by Inspect IR, a Frisco company that was already using technology from Verbeck’s UNT lab for portable breathalyzers that detect opioids and cannabis. The Indoor Football League Frisco Fighters has partnered with Inspect IR to perform weekly COVID screenings of players and staff.

What’s next for the busy professor? He is developing a new device for treating cancer and one for increasing organ viability for transplants while continuing to research a host of new markers of metabolic disease for his chemical sensor.

Guido Verbeck was featured in Dallas Innovates’ Future 50 in Dallas-Fort Worth in the 2021 edition of our annual magazine. We recently sat down with Verbeck about the COVID sniffer sensor he created, potential future applications of chemical sensors, and maintaining a strong research team. Here’s a takeaway:

On the chemical sensor he developed for COVID:
The membrane entry system developed here is specifically adapted to a class of chemical compounds that are released during cell death due to the SARS-CoV-2 virus. Different viruses have different mechanisms for this process and thus produce different volatile organic compounds (VOCs). This can be used as the virus’ “fingerprint”, as the instruments detect the masses associated with each chemical compound. There is therefore chemical selectivity through the membrane, then mass spectrometry sorts these compounds.

The chemical sensor for the COVID application was originally developed to look for chemical variants in the air. My group has developed applications for environmental monitoring, the drug sniffer car, and the detection of chemical plumes coupled with drone and drone applications (detection of chemicals burning in a fire for example, or location of mass graves from the chemical signature). These principles of air monitoring for unique chemical fingerprints were then directly applied to breath chemistry, and therefore to use for disease detection. The patents surrounding the instrumental part come from my group and the UNT.

On how these chemical sensors can change the future of disease diagnosis:
Breath testing is starting to become a diagnostic tool for a myriad of medical conditions. Breast cancer, diabetes, lung cancer have already been determined to have respiratory markers. Creating a device that can look for not only respiratory disease, but also early markers of cancer and metabolic disorders in real time could really change the field of diagnostics. Because of this large set of applications, it was important to apply AI and machine learning to the problem. This is why the worlds [was] such a great partner.

On the new UAV chemical sensor to aid in fire assessment: This flying mass spectrometer will help firefighters and first responders know exactly what is burning (chemically) and combine that with infrared technology to give first responders a more complete picture of what is going on, so they can respond effectively. appropriate way. Many fires are started chemically, especially in an underground drug lab, so the firefighter would know before entering.

On teamwork during the pandemic:
We have been truly blessed during this time. My lab is quite large and spread over three buildings, so it was very easy for us to continue working during the closures. UNT wanted to re-energize anyone working on the COVID issue, so we were able to continue our work. I also spent a lot of time with my students continually encouraging them and giving them all a positive goal to help them during these difficult times.

On his next big projects:
I’m an instrument developer, so I’m working on some really interesting issues. We are developing devices for distant odor, deposition of nanoparticles in surgery for the treatment of cancer, increasing organ viability for transplants and expanding the range of metabolic markers for other disease states. .

A version of this story originally appeared in Dallas Innovates 2021: The Resilience Issue.

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Our fourth annual magazine, Dallas Innovates 2021: The Resilience Issue, highlights Dallas-Fort Worth as a hub of innovation. The collective strength of the Dallas-Fort Worth innovation and intellectual capital ecosystem is a force to be reckoned with.

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  • things to do for innovators in Dallas-Fort Worth |  Dallas weekly calendar innovates

    There are a lot of things to do with your physical distancing time. Here are some of our curated selection.

  • Browse our selection of competitions, nominations, presentations and grants. Our list of programs is aimed at entrepreneurs, businesses, creatives, inventors, educators and social innovators. Don’t miss it: Deloitte’s 2021 Technology Fast 500 awards have been extended until July 9.

  • The hybrid event in August will take place in person at SMU and virtually. The seventh annual Dallas Startup Week hosted by Capital One is Dallas-Fort Worth’s largest event focused on entrepreneurial success, economic impact and innovation in the region.

  • Chyna Robinson’s film “No Ordinary Love” has already won numerous festival awards. Then she wants to break into new genres like sitcoms, romance, and sci-fi.

  • BioNTX, Catalyze Dallas, and StackPath all brought in new senior executives this week.

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Tickets for the fair available for purchase; open competitions | Community https://ericsbeerpage.com/2021/07/19/tickets-for-the-fair-available-for-purchase-open-competitions-community/ https://ericsbeerpage.com/2021/07/19/tickets-for-the-fair-available-for-purchase-open-competitions-community/#respond Mon, 19 Jul 2021 20:57:18 +0000 https://ericsbeerpage.com/2021/07/19/tickets-for-the-fair-available-for-purchase-open-competitions-community/

Tickets for the 2021 Wilson County Fair are available for purchase and entry into the competition is now open as the fair enters a new phase this year.

Officials at the Wilson County-Tennessee State Fair said competitions that were previously limited to residents of Wilson County will remain available only to residents of Wilson County despite the recent merger with the State Fair. Tennessee.

There are competitions for children aged 5-18 and adults aged 19 or older.

Competitions include Arts and Crafts, Canning, Photography, Sewing, Quilts, Fruits and Vegetables, Flowers, Roses and Plants, Eggs, Ham Show, Honey Show , hay and field crops, home brewing, recycled yard and garden art, wine show, 4 -H posters and exhibits, baking, cornbread challenge and sweets.

There will be 40 categories in which the 2021 winners will be entered at the 2022 Tennessee State Fair representing Wilson County.

The James E. Ward Ag Center will have a new building in 2022 dedicated to hosting the Tennessee State Fair exhibits and the best in 40 categories from each Tennessee county will compete.

Historical reenactments will also make a comeback at the Fair this year. Contests include the fairest of the fair, Ms. Wilson County, Ms. Wilson County Senior, Celebrating Lovely Pageant and other contests for children and babies.

To register for the contests, go to wilsoncountyfair.net and search under the Contests and Exhibitions tab.

The Wilson-Tennessee State Fair will run for 10 days August 12-21 at the James E Ward Ag Center in Lebanon. This year’s theme is “Honoring Hometown Heroes” and the focus on agricultural products will be “Year of the Ox”.

Seasonal passes (entry every 10 days) cost $ 45. A $ 25 Mega Ticket, which includes door entry and armband, is only valid for one day.

The Mega ticket must be purchased by August 11 online, at the fair office or at any Wilson Bank & Trust bank.

This year, the Special Opening Day Celebration offer includes half the admission – $ 6 for ages 13 and over, $ 3 for ages 6-12 and free for ages 5 and under. The opening day special includes a $ 1 ticket per trip with the purchase of a $ 10 ticket sheet.

Euro Slide tickets cost $ 5 each or three for $ 10 and are a separate ticket from the merry-go-round armbands. For more information, visit wilsoncountyfair.net.

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Eat, drink, savor: the Swank Farms experience now includes its own line of liquid gold https://ericsbeerpage.com/2021/07/18/eat-drink-savor-the-swank-farms-experience-now-includes-its-own-line-of-liquid-gold/ https://ericsbeerpage.com/2021/07/18/eat-drink-savor-the-swank-farms-experience-now-includes-its-own-line-of-liquid-gold/#respond Sun, 18 Jul 2021 17:35:45 +0000 https://ericsbeerpage.com/2021/07/18/eat-drink-savor-the-swank-farms-experience-now-includes-its-own-line-of-liquid-gold/ Local brewers Amy and Jared Gill are launching craft beers made in collaboration with farmer Dick Swank.

Chic farms is known locally for its farmer’s market and the Swank Farms Experience, its annual corn and pumpkin maze event. Owner Dick Swank and two beer and wine experts have added a range of craft beers.

He joined Jared Gill, who has been brewing at home from his garage for the past decade, and Amy Gill, viticultural assistant at Calera vineyard.

“We’ve known Dick for a long time and we went to school with his kids,” Jared said. “My brother-in-law is a seed seller that Dick buys every year. Dick was telling him he wanted to find someone to make beer with, and we connected that way.

Swank, owner of Swank Farms in Hollister, had wanted to add something new to already popular attractions and events and join a handful of other craft brewers in San Benito County.

“I wanted to try something new with the venue, and if I made a mistake I thought brewing beer was the cheapest mistake I could make,” he said. “They gave me a beer to try, and that’s all it took.

The beer Jared gave him was one of his Keller beers, and Dick thought it was excellent.

The Gill’s are still brewing in their garage, but will move on to a brewery in Swank Farms. The beer is currently available for weddings and parties, which take place in the farm’s new Bonnie’s Barn location, and will be on sale at regular Swank Farms events in the fall.

“I started making experimental beers as craft beers were taking off in this region,” Jared said. “I really liked the offbeat German beers like the Keller beers, which are best served chilled, which you didn’t see on the shelves. I wanted to learn how to make them so that I could have them when I wanted.

Swank plans to release a beer dedicated to a special Octoberfest event this year, tentatively scheduled for late September.

Early taste test

I did a tasting with Swank and the Gills a month ago at Bonnie’s Barn, just as they were releasing the first beers. The atmosphere was relaxed, the bottles unlabeled and the beer names uncertain.

As the beers weren’t available to the general public at this time, I wasn’t sure what to expect from the tasting. I can happily say that there was no bad rating in any of the five beers we had that day and can’t wait to see how this brewery develops as it gets a bigger trade exhibition.

When I went back last week to track their progress, the beers all had names – but were also all gone. Jared told me that private events at Bonnie’s Barn had recently depleted its supply of garage brewing, an issue that should go away once the new brewery is completed.

With a solid calendar of weddings and parties booked over the next few months and the annual Swank Farm events starting very soon, the Gills will be busy keeping up with demand. However, they are optimistic about producing enough beer to make it accessible to a wider audience in local taprooms and in cans.

Swank Farms Experience beers

Smokin ‘Joe’s Plum Cream Ale (4.5%) – Jared had previously brewed fruit beers with cream, mangoes and apricots, but a sudden abundance of plums inspired him to make this beer. “We had this plum tree in a wine barrel, and it wasn’t doing well,” he said. “Until now, he had never produced a plum. When we replanted it, we poured a beer in the hole, and after that the tree just took off. The beer starts off with a bit of heat, with a whiff of plum contained midway through the sip. It just pops up, then fades into the finish. Unlike more assertive fruity beers, the subtlety of the plum and the way it blends into the rest of the flavors means you won’t get tired of it if you order more than one. It can be enjoyed on its own or with slightly spicy dishes.

European Vacation Belgian Pale Ale (5.3%) – The Gills were once stuck at a Belgian airport for seven hours with Amy drinking Hoegaardens and Jared drinking Leffes. “I decided to try to reproduce (the Belgians) because I like to make beer just for the experience,” he said. The aroma is pure peaches and fruit with a hint of toast. This one has everything I love about ales – it’s eminently drinkable, perfectly smooth and light with just a little bit of bitterness, ending on a slight banana note. It would be a great party beer and would go with just about any type of food. As I drank it, I thought of a serious meat and veg combo pizza.

Highland Scottish Ale (5.4%) – “It’s one of my favorite styles,” Jared said. “The idea is to put this in a glass as quickly as possible after you finish fermenting it.” Heavier and more complex than other beers, Jared adds a dash of black malt that brings out a dark tone that enhances the caramel notes. It’s a beer that lives to fight a battle for your taste buds against rich foods, like a hearty stew, rather than being sipped on its own. Maybe the corned beef and cabbage could do that. A fresh and hot apple pie is also not out of the question.

Meraki Lager Kellerbier (5.4%) – I picked up a hint of lemon, maybe vanilla in this brew inspired by the Bavarian region of Germany. It has a slight acidity and a hook in the aftertaste lingers as if it says “I’m not done with you yet”. Amy called this beer an “every day, all day” beer and I agree – this beer almost sparkles. Jared notes that there is a lager aged in oak barrels in Bavaria. “What I do is use a fairly standard recipe, and I have medium bread French oak cubes that I put in the fermenter so that it keeps, it also picks up the oak,” he said. he declares.

Pancho Villa Belgium Tequila Tripel (9.7%) – I have a weakness for Belgian beers, and they brought it out of the park with this one. Aged in oak barrels for nine months with a little tequila added, this is an elegant and very special beer. It’s slightly acidic and slightly citrusy, with the tequila more subtext than the main narrative. It flows with a clean beer aftertaste and reminds me a bit of my favorite beer, the Orval Trappist Ale. For me it was the beer out of the ordinary, and I can’t wait to have it again. It’s almost too good to accompany food. I would stick it to snack foods such as prosciutto, smoked cheese and figs.

BenitoLink is a non-profit news site which reports on San Benito County. Our team works around the clock during this time when accurate information is essential. It is expensive to produce local news and community support is what keeps the news circulating. Please consider supporting BenitoLink, San Benito County News.

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Shillow Beer Company opens in Ottawa – Apartment613 https://ericsbeerpage.com/2021/07/16/shillow-beer-company-opens-in-ottawa-apartment613/ https://ericsbeerpage.com/2021/07/16/shillow-beer-company-opens-in-ottawa-apartment613/#respond Fri, 16 Jul 2021 15:22:30 +0000 https://ericsbeerpage.com/2021/07/16/shillow-beer-company-opens-in-ottawa-apartment613/


By Artyom Zalutskiy

Another exciting brewery joins Ottawa’s already long list. Shillow Beer Company recently opened its fixed location in the city at 1458 Cyrville Road in Gloucester after seven years of operation as a contract brewery in Toronto.

The brewery was founded by Master Brewer Jamie Shillow and her husband, Company President Ben Shillow, both of whom have extensive experience in the hospitality industry. Jamie gained a great deal of interest and knowledge in beer while working in beer-focused bars and restaurants, which led her to try her hand at home brewing. This hobby eventually led her to enroll in the Niagara College Brewmaster Program and establish the contract brewery after graduating in 2014.

People. Photo: Shillow Beer Company / Instagram.

The couple chose to move to Ottawa because it is much more family friendly than downtown Toronto. They quickly fell in love with the city’s atmosphere and made a place for themselves in its growing brewing scene.

The pandemic has created many challenges for the couple, forcing delays and pivots in their plans. Jamie said they “originally planned to have a faucet room with food, but with the restaurants closing. [they] decided that it made more sense to focus only on starting production.

In addition to its flagship beers Bitter Waitress Black IPA and Beer Snob Belgian Rye Ale, the company has launched a range of small batch beers including Plain Sour Ale, Amber Wheat Ale, Summer IPA and Brown Ale.

After years of little freedom, mostly brewing only the two long-standing beers mentioned above, Jamie is excited to experiment and try new things, which you can tell just by looking at the wide variety of this. initial range. “To finally be able to have full control of my processes is something I have been waiting for a long time,” she said. “I’m especially excited to be able to start trying a lot of different styles. I started with a few basic recipes so that I could focus on learning about my new equipment and developing a basic list of beer styles. In short, Shillow Beer Company doesn’t seem like a brewery that just brews the same things. “I’m one of those brewers who love to play with the ingredients,” Jamie said.

The storefront. Photo: Shillow Beer Company / Instagram.

Shillow has already been forced to change many aspects of its brewery due to the pandemic, and they are now showing that they are not afraid to make a lot more changes to create the best brewery possible. Expect plenty of experimentation to come, as well as a possible basic list of beers that may be quite different from the one above.

Asked about the future of the business, Jamie replied that their goal is “to be a community-driven business that makes great beer.” Once things start to calm down and start to return to normal, the couple are excited to continue working on their faucet room to one day create a social hub where people can come together with great food and fun. fantastic beer.

The Shillow Beer Company store is located at 1458 Cyrville Road. They are open Monday and Tuesday from 12 p.m. to 6 p.m., Wednesday and Thursday from 12 p.m. to 7 p.m. and Friday from 12 p.m. to 5 p.m. and closed on weekends.

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Watch Now: Lexington to Add Craft Brewery to Main Street in 2022 | Local company https://ericsbeerpage.com/2021/07/15/watch-now-lexington-to-add-craft-brewery-to-main-street-in-2022-local-company/ https://ericsbeerpage.com/2021/07/15/watch-now-lexington-to-add-craft-brewery-to-main-street-in-2022-local-company/#respond Thu, 15 Jul 2021 23:30:00 +0000 https://ericsbeerpage.com/2021/07/15/watch-now-lexington-to-add-craft-brewery-to-main-street-in-2022-local-company/

LEXINGTON – A chemist, an analyst and a manager walk into a bar.

The bar is located at 510 W. Main St. in Lexington – and more specifically, the bar is actually a brewery, and the chemist, analyst and manager are co-owners.

That’s the goal of Hudson’s pals Andy Arndt, Brian Graves and Nate Poehlman, who set a March 2022 goal of bringing to market what was once a garage-related hobby.

“This is really something that has been brewing for decades,” Graves told the Pantagraph. “It was at least that long when Nate and I started having conversations about home brewing. And it was something that so many things, be it careers, kids, or family, prevented us from really being able to do it. ”

Perhaps it is the uncertainty that accompanied the pandemic and its associated closures. Perhaps it was the fulfillment of an unrealized dream at a time when many people found themselves re-evaluating their lives and priorities.

A rendering of Analytical Brewing in Lexington is shown. Co-owners Andy Arndt, Brian Graves and Nate Poehlman have said they hope to brew by March 2022.


Either way, that’s when the conversations got serious. First the name – Analytical Brewing.

“I think that is a testament to the approach, the mindset that we all have,” Graves said. “Andy is a chemist by profession and by training and the three of us have an eye for detail. I think when you think of the analytical and scientific approach, that was just a name that flowed naturally.”

People also read …

While they did not detail their exact processes, the co-owners said they plan to leverage Arndt’s background in chemistry, his knowledge of craft breweries in the United States, and his experience with systems. ‘premium’ home brewer to create a multitude of beers.

Analytical brewery 2

A rendering of what the exterior of Analytical Brewing, a thriving Lexington brewery, will look like after renovations are complete. Co-owners Andy Arndt, Brian Graves and Nate Poehlman have said they hope to brew by March 2022.


“Really our intention is to provide and produce a really great beer that is true to style in a lot of different styles,” Graves said. “We know there are many craft beer drinkers and preferences and we believe we have a range of beers that caters to that.”

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The owners also plan to collect data to determine which beers are most popular with customers, another aspect of the name.

“Part of it is staying tuned to what’s current and the future in the craft beer industry, but part of it is also staying true to our roots at the same time: providing good quality beer that people can expect from us, ”said Poehlman.

Analytical brewery 3

A rendering of what the interior of Analytical Brewing, a thriving Lexington brewery, will look like after renovations are complete. Co-owners Andy Arndt, Brian Graves and Nate Poehlman have said they hope to brew by March 2022.


More recently came the approval of the Lexington City Council project.

This came with the possibility for the three friends to purchase a building formerly occupied by Brandt Consolidating, a company specializing in fertilizers.

“The building we’re buying is going to take a lot of work – and the three of us have day jobs,” Poehlman said. “So it’s going to take a lot of nights, weekends and working with local and professional contracts to make this all happen.”

Documents: State Farm CEO Earned $ 20 Million in 2020

When this happens, the reception hall will have “an industrial feel … outdoors,” Graves said, as well as a “really good outdoor space.”

“Our schedule – I don’t know if it will be aggressive or not,” Poehlman said. “Time will tell. But we hope to brew beer by March 2022. Other than that, we hope there will be enough interest to be able to put kegs in local restaurants and eateries and open our bar in May 2022. ”

And while there are three public faces of Analytical Brewing’s ownership, at this point the co-owners have said they wouldn’t have gotten this far without the support of their wives.

“Our three spouses have only been united and eager to help and intervene,” said Graves. “With six of us doing this, that and the other, it really helps them divide and conquer and you get ideas that a person might not have imagined.”

If all goes as planned, the establishment will eventually reflect the values ​​of the co-owners and their families.

“We want to bring our family, friends and the community together to enjoy a good beer a good beer,” said Poehlman. “We know that the community, our family, our friends all love something different… so we hope to make great beer true to the style, through different styles that will do it and help us bring family, friends and family together. community.”

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Workbench: wet square wave output of capacitors https://ericsbeerpage.com/2021/07/15/workbench-wet-square-wave-output-of-capacitors/ https://ericsbeerpage.com/2021/07/15/workbench-wet-square-wave-output-of-capacitors/#respond Thu, 15 Jul 2021 00:50:36 +0000 https://ericsbeerpage.com/2021/07/15/workbench-wet-square-wave-output-of-capacitors/

Frank Hertel follows up on a question about his LED dimmer project

Posted: July 14, 2021

Fig. 1: The circuit diagram of the dimmer showing the filter capacitors.

Rob Atkinson, K5UJ, is an engineer from Saint Charles, Ill. And one of the many readers who enjoy the DIY projects that we feature from time to time in Workbench.

Fig. 1, a spectral image at 0.00% illumination.

He writes to say that he admires Frank Hertel’s ingenuity in home-making the LED dimming circuit we told you about in the May 26 issue. However, as a ham, Rob is concerned about the RFIs caused by variable square waves and that there was no mention of RFI mitigation measures in Frank’s submission.

Rob points out that any type of square wave based control circuit can be a terrible spectrum polluter, especially if the wires leading to the controlled device are long and unshielded. His concern is that these ideas often end up on the Internet, where they are reused by unsuspecting short- and medium-wave enthusiasts.

Frank Hertel replied: “account

Frank says Rob is right. See Fig. 1, the diagram of the dimmer. The 555 Timer IC produces a fairly square wave output, so filtering is important. However, the 6.8K resistor that is in series with the output of the 555 to the gate of the MOSFET MPF102 is bypassed to ground with a 1 MFD capacitor (unpolarized) and does a fairly good job of transforming the square wave. into a semi-sine wave (asymmetric shaping).

Fig. 3 (left), ‘range showing 0.00% illumination. Fig. 4 (right), output at 20% illumination. Note the unsymmetrical sine wave formed by the filter caps.

Finally, an additional damping filter capacitor, the 100 MFD capacitor of the D718 emitter to ground that connects to the LED fixture, filters a bit more.

Frank realizes that he could have made a more sophisticated output filter array, but found that all of the emissions from the dimming circuit were consistent with the emissions from commercial dimmers and dimmable LED lights, that is. so there he decided to let it see on the diagram.

Fig. 5 (left), ‘range measurement at 70% illumination. Fig. 6 (right), 100% illumination spectrum.

In these oscilloscope photos and spectrum analyzer shots, the probe is connected through the output fixture / LED 555 at different LED intensities.

The LED Enemy
San Francisco contract and project engineer Bill Ruck was interested in Frank’s interesting dimming circuit, but even more so in the super flexible silicone wire used. On Amazon.com, type “B07K9R9LBV” into the search box to find this 22 awg silicone electrical wire. Frank used the 22 caliber but other calibers are available.

Here is the super flexible silicone wire that Frank Hertel used.

Bill asked because most of the red / black “zip” cables he saw are relatively stiff. He points out that most LED luminaires have a built-in regulated current switching power supply. If the luminaire had only one current limiting resistor, it would gradually decrease.

Bill recounted a personal experience in which he replaced his circular kitchen “dome” light with LEDs. It turns out that the two round “Circline” fluorescent bulbs are no longer manufactured by GE. mjpa.com) with the appropriate diet. He then used the light box to build an LED based lamp.

The lamp worked great for about six months and then failed. This time he spaced the LED assembly under the ceiling with an extension box. This too failed in time. The repair saw Bill add heat sinks around the LEDs.

The moral of the story ? Heat is the enemy of long-lasting LEDs! Next time, Bill will rebuild the fixture and place the heat sinks on the outside of the box to better dissipate the heat.

John Bisset, CPBE, has 50 years of experience in the broadcast industry, including 31 years writing Workbench. He handles radio sales in the western United States for the Telos Alliance and has previously received the SBE Educator of the Year award. Workbench submissions are encouraged and qualify for SBE recertification. E-mail [email protected].

]]> https://ericsbeerpage.com/2021/07/15/workbench-wet-square-wave-output-of-capacitors/feed/ 0 A lesson in the art of beer making for some Langley seniors – Aldergrove Star https://ericsbeerpage.com/2021/07/13/a-lesson-in-the-art-of-beer-making-for-some-langley-seniors-aldergrove-star/ https://ericsbeerpage.com/2021/07/13/a-lesson-in-the-art-of-beer-making-for-some-langley-seniors-aldergrove-star/#respond Tue, 13 Jul 2021 19:00:00 +0000 https://ericsbeerpage.com/2021/07/13/a-lesson-in-the-art-of-beer-making-for-some-langley-seniors-aldergrove-star/

As he turned on the gas stove, Tim Vandergrift explained how easy beer-making is.

“Home brewing, basically, people have been doing it for 10,000 years,” said Vandergrift.

“You can make beer in your kitchen with a pot, bucket, and your own pan. “

He was preparing for a demonstration of the art of brewing on Saturday at the Avalon Gardens Independent Living residence in Murrayville.

READ ALSO: VIDEO: Avalon Gardens entertains residents with a Sunday afternoon courtyard serenade

The equipment that Vandergrift and his fellow hobby brewers Nathaniel Senff and Kalina Link used were a bit more sophisticated than the regular kitchen equipment, supplied by Mariner Brewing in Coquitlam, which included large metal vats and a gas stove, installed in the parking lot of the building. , in the shade of a portable awning.

The trio had volunteered to do a demonstration at the first outdoor beer-making event in Avalon, starting with grinding the beans used to make the beer, and continuing to the final, drinkable product.

Most of the participants were curious about the process, but were not sure to try it for themselves.

“I like beer, but I don’t like to make it,” commented Brigitte MacWhirter.

By the end of the day, the demo had produced two casks of freshly brewed beer, a light lager and a lager.

“We used a heat exchanger to cool it,” Vandergrift told the Langley Advance Times.

“I know I enjoyed one after being in the heat.”

There are tentative plans to hold another protest later in the year.

Activity coordinator Lauren Ang, who organized the event, thought it would be great if someone from the residents tested Vandergrifts’ claim and tried their hand at making beer, in their home kitchen.

“I hope so,” said Ang, who prepared an introduction to cider-making for residents last year.

READ ALSO: Esme de Langley is British Columbia’s quintessential girl and just turned 100

A tip for the story? Email: dan.ferguson@langleyadvancetimes.com

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Langley Seniors

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5 owners of Barrel Bullet Brewing Co. taking their picture in New Philadelphia https://ericsbeerpage.com/2021/07/12/5-owners-of-barrel-bullet-brewing-co-taking-their-picture-in-new-philadelphia/ https://ericsbeerpage.com/2021/07/12/5-owners-of-barrel-bullet-brewing-co-taking-their-picture-in-new-philadelphia/#respond Mon, 12 Jul 2021 09:33:27 +0000 https://ericsbeerpage.com/2021/07/12/5-owners-of-barrel-bullet-brewing-co-taking-their-picture-in-new-philadelphia/

NEW PHILADELPHIA, Ohio – The longtime friends who own 5 Barrel Bullet Brewing Co. worked hard to open their brewery and survived the pandemic, providing a comfortable haven for craft beer in Tuscarawas County.

They landed well. And outside, things are taking off too.

This is because a Harry Clever Field airport runway is about 50 yards from the brewery.

As the planes take off and soar, in view of the rear terrace of 5 Barrel Bullet, owners Justin Dummermuth and Mike Stephan can smile and hoist a beer: coronavirus restrictions.

Located adjacent to Miller’s Creamery and the airport, 5 Barrel Bullet covers approximately 3,200 square feet. It can seat 96 inside and has a fireplace outside.

“I think we’ve probably wondered, you know, hundreds of times, ‘What are we doing? Is it a good idea?’ “said Dummermuth.

Covid, he said, is “putting a damper” on things for a while.

“We just learned to fend for ourselves,” Dummermuth said.

But when you have a common goal with a longtime friend, you have a chance for success. On a recent weekday, people sipped beer and strolled outside as a weather vane adorned with a biplane hovered above the cardinal points on the brewery rooftop.

“We’ve known each other since sixth year,” Dummermuth said. Business partners – now 39 – grew up in the area, started hanging out and kept in touch over the years. And they started visiting breweries and brewing together.

Owners Justin Dummermuth and Mike Stephan.

“After five or six years of (craft) brewery tours and outings, we’ve kind of lost the taste of regular commercial beer,” Dummermuth said.

“We kind of thought, ‘Why doesn’t New Philly have one? “” Said Stéphane. “Why not us?”

The region has brewing history, but you have to go back decades. New Philadelphia Brewing Co. was a typical American brewing business story: it was founded during the Civil War years by a German immigrant and lasted for decades, finding ways to survive during Prohibition and thriving until early 1940s before business ended.

“Somewhere there are memories floating around, but I’ve heard everyone I know who has a little bit of it (says) it’s hard to find,” Dummermuth said.

Philadelphia’s new brewery is gone, but old buildings dot the neighborhood. In fact, an old barn sits on the grounds of 5 Barrel Bullet, near the picnic tables and not far from a trail. This old barn could be part of the future of 5 Barrel Bullet, perhaps as a tasting room, Dummermuth said.

As he said, they have “endless options”.

Building a scene in the corner of the yard near the barn and focusing on canning are priorities for Dummermuth and Stephan. When the musicians heard about the scene, they were excited.

The group members said to them, “Please put a ceiling fan here. You don’t know how hot it is, sitting there with all your gear and especially if there is a roof, ”Dummermuth said.

Drinking a few beers also helps keep the yard cool, as patrons listen to music and watch planes come in and out. Inside, the brand image of the brewery is visible everywhere. The logo is the word “Five” with the “I” in the shape of a ball.

“’The bullet’ was the nickname we gave our old home brewing system,” Dummermuth said. “We’d be like, ‘Hey, do you want to shake the ball this weekend? »… When you make them shine (tanks), it looks like bullet casings. It just took the nickname.

The owners of 5 Barrel Bullet Brewing Company have opened their doors amid the pandemic and are making their way to Tuscarawas County.  They recently celebrated their first anniversary

The logo has a bullet like the letter ‘I’.

What goes into these tanks on their five-gun system is an array of styles. They learned early on in their travel and beverage research that “APIs are going to pay your bills.” But it’s far from the only beer they make and pour.

“I mean, they’re still popular,” Dummermuth said of India Pale Ales, the hoppy style that spawned several sub-styles. “But when we were homebrewing, they were at their peak. And that’s what we drank. Every day, this is what we were looking for. We kind of wanted to perfect that.

They have a dozen beers on tap.

“We want to play on the theme a bit – nothing too crazy,” he said. “And we also love the airport theme.”

So they have Dead Reckoning (flying without coordinates), a Brown Ale and Turbulence IPA.

Locked and Loaded is their Kolsch, and Sun’s Out Gun Stout “just seemed like fun,” Dummermuth said.

They also serve Proper Feck (British vernacular for “Royally Drunk”) Irish Ale. And “every time we do a SMASH, we’re going to name it after some type of monster,” he said. Mothman’s Revenge is the brewery’s single malt and single hop offering.

The beer signs are hand painted by Dummermuth’s daughter. A raspberry wheat beer and a Helles Lager are the best sellers, they said. The flights are five samples of 5 ounces each. They also have Belgian style growlers, pints and glasses.

As the pandemic wears off, the future looks brighter for homeowners, who have a small kitchen that they plan to eventually turn into a full kitchen.

As Stephan said: “It has been a difficult year. Things are improving, however.

The owners of 5 Barrel Bullet Brewing Company have opened their doors amid the pandemic and are settling well in Tuscarawas County They recently celebrated their first anniversary

5 Barrel Bullet has a few pieces of wood salvaged from all over the brewery.

Six-Pack Facts About 5-Barrel Bullet Brewing Co.

• The brewery is located at 1690 E. High Ave., New Philadelphia. It is 90 miles from downtown Cleveland. It has a dedicated parking lot. Hours: 3 pm-10pm from Wednesday to Thursday; 3-midnight Friday-Saturday; Sunday noon-8 p.m.

State Memorial in the village of Schönbrunn is half a mile down the road, near the end of a trail. The Moravian Church founded Schoenbrunn, which translates to “beautiful spring,” in 1772. Its settlers drew up Ohio’s first civil code and built the state’s first Christian church and school. Airport namesake Harry Clever Field, 81, was an army pilot-instructor who taught John Glenn.

Hoodletown Brewing Co. is five miles northwest, and Lockport Brewery in Bolivar is 20 miles north. “Hey, the more the merrier,” Dummermuth said. “She (the craft breweries) is becoming a real destination.

• The official Browns Backers bar in the area is Hoodletown, but 5 Barrel Bullet is home to Cleveland sports teams. Three televisions are hanging in the brasserie.

• In the foyer, stones engraved with the names of individuals and businesses that helped the owners get started. “These looked like our pioneers,” Dummermuth said. They receive a lifetime mug club membership, and while the brewery does not make reservations, they will make exceptions to reserve a table or two for their founding supporters. “Just kind of like VIP treatment,” he said.

• The liquor license only says beer, so don’t expect handmade cocktails or wine. Food trucks are brought in.

Associated coverage

We visit as many breweries as we can in Northeast Ohio, from those in the planning stages to those that serve beer and mark birthdays. Here is an overview of our 2021 tours:

Belltower Brewing Co., Kent

Brighten Brewing Co., Copley

Bummin ‘Beaver Brewery, Auburn Township, Geauga County

Clubhouse Brewing Co., Warren

Ghost Tree Brewing Co., Amherst

Hoodletown Brewing Co., Dover

Hoppy Dude Brews, Hinckley

Immigrant Son Brewery, Lakewood

Two monks Brewing Co., Akron

Unplugged Brewing Co., Elyria

Do you like beer? Check Give them beer for gifts for beer lovers. The company offers craft beer baskets, seasonal selections and more.

I am on cleveland.comlife and culture team and cover topics related to food, beer, wine and sport. If you want to see my stories, here is a directory on cleveland.com. Bill Wills from WTAM-1100 and I talk about food and drink usually at 8:20 am on Thursday mornings. And tune in at 7:05 am Wednesdays for “Beer with Bona and Much, Much More” with Munch Bishop on 1350-AM The Gambler. Twitter: @ mbona30.

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New brewery in downtown Bridgeport https://ericsbeerpage.com/2021/07/10/new-brewery-in-downtown-bridgeport/ https://ericsbeerpage.com/2021/07/10/new-brewery-in-downtown-bridgeport/#respond Sat, 10 Jul 2021 10:04:38 +0000 https://ericsbeerpage.com/2021/07/10/new-brewery-in-downtown-bridgeport/ Delayed for a year by the COVID-19 pandemic, downtown Bridgeport has a second brewery – with its brother owners opening the doors on the eve of the summer concert season at the Hartford HealthCare Amphitheater.

The venue, which should be a regional draw for the city, is just over half a mile from the Berlinetta Brewery, which opened in June at 90 Golden Hill St. under Chris and Rich Ruggiero.

The brothers offer golden beers like pilsners and lagers for $ 6 a glass. On trips to visit his wife’s family in the Czech Republic, Rich Ruggiero has come to appreciate these strains – his favorite to date is Pilsner Urquell.

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