Text 14381, 103 rader
Skriven 2011-08-06 08:54:09 av Dave Drum (1:18/200.0)
Ärende: Small Beer
==================
Looks like the big brewers and distributors guys were 
feeling a pinch in the wallet and sent their lobbyists 
out to work some magick.

I don't know whether to laugh or cry. Do these "rule
makers" even live in the same world as the rest of us?

I'd be willing to bet that most of these folks still believe
that meat comes from a factory and no animals are harmed in
its production and packaging in styro trays and shrink wrap.

-+-

Small beer brewers in Massachusetts were shocked this week,
when the state alcohol commission announced a new rule that
any "farmer-brewers" in the state must grow at least 50
percent of their beer's hops and grain themselves, or get
them from a domestic farm they've contracted with for the
purpose.

When it announced the advisory, the commission emphasized
that farmer-brewer licenses were created to encourage
development of the state's domestic farms. But the license
also costs far less money than a full "manufacturer" permit.

The new rule will reportedly affect more than 24 small
breweries in Massachusetts.

From WBUR's Public Radio Kitchen, producer-contributor Anna
Pinkert got reactions from the brewing industry, who say
they're going to have a problem meeting the requirements:

Rob Martin, president of the Massachusetts Brewers
Association and owner of Ipswich Ale Brewery, says his
business has good relationships with local farmers. He buys
local pumpkins and blueberries for his seasonal beers, and
gives his spent grain to a cattle farmer for free. However,
he says that it would be impossible to find enough local
grain and hops to produce his beer.

Grains used to make beer need to be malted first, and there
is currently only one malting facility in Massachusetts.
Andrea Stanley, who owns Valley Malt in Hadley with her
husband, says that her business is running at capacity and
the new "50 percent" rule would not be sustainable.

The regulation change came as a shock to many in the craft
beer industry. Jeremy Goldberg of Cape Ann Brewing in
Gloucester called the decision an "arbitrary rules change."
He, like many, use the license as a way to produce, pour,
and distribute beer on site. Without the farmer-brewer
license, brewers would need to acquire separate licenses
from the state to manufacture and distribute their own beer.

The alcohol commission says that small breweries who have
trouble meeting its criteria for farmer-brewer licenses are
"on notice" that they will face scrutiny when their licenses
come up for renewal. Those brewers who fall short "are
welcome to apply for a manufacturer's license," the
commission says.

The Massachusetts Brewers Guild wrote an email to its
members about the advisory, saying that "a manufacturer's
license can cost up to $10,000, as opposed to about $500 for
a farmer-brewer license," as quoted by the Worcester
Business Journal.

from http://www.npr.org/sections/business/

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Beer Battered Softshell Crabs
 Categories: Seafood, Beer, Breads
      Yield: 6 servings

     12    Softshell crabs
     12 oz Beer; warm - NOT LITE
  1 1/4 c  Flour
      2 ts Salt
      1 tb Paprika; sweet or hot, your
           - choice
    1/2 ts Baking powder
 
  Pour beer in mixing bowl, add flour then remainder of
  ingredients. Mix well.

  Prepare batter at least 1-1/2 hours before use as it will
  thicken standing. Dust crabs lightly in flour; dip singly in
  batter.

  Deep-fry at 375xF/190xC for 2-5 minutes depending on size.

  Crabs should be golden brown. Drain and serve.
 
  From: http://www.recipesource.com

  Uncle Dirty Dave's Archives

MMMMM

... Gummint can be a wonderful servant but is a terrible master. -- Dave Drum
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