follow iron horse brewery on facebook or twitter or yelp
Iron Horse Brewery in Ellensburg, WA
No Comments
Share

What the ?

Regan Rinker
POSTED BY
Regan Rinker May 23rd 2013

While selling a delicious product you love and believe in, that is produced, created,marketed, and sold by people you adore, seems quite glamorous and amazing, it still is a job, which requires and contains its daily challenges, just like any other job.

A typical sales day or day in the field for me, is such an amalgamation of different personalities, experiences, Yes and NO answers, indifference, pencil writing, phone calling, emailing, taste testing, beer sampling and begging. At first, it was hard for me to turn this off during my evening time. I would stay up thinking about why that account didn’t like whatever beer, why so and so wouldn’t return my call, and why I couldn’t get a 3rd handle on over this brewery. It took me awhile to learn to not take the rejection personally, let it go at 5, 6 or 7 when I get home, and to realize that there are many things I can’t control in my job when I am dealing with hundreds of new people a week.

The first thing you have to swallow is your pride, your experiences that day, and hesitations you may have before you walk through their doors. When you walk into their establishment, your stuff doesn’t matter. Learning these lessons at first was difficult, and one of the biggest things I have learned so far, thanks to Ross and Greg exposing me to the big, bad world, is sometimes there are really bad days. One time, Ross even sent me into a daytime bikini club knowingly, just so I felt super awkward and got over it. ALERT, you will feel awkward, out of place, and even in the way, constantly. We are one of many suppliers and but a speck in their day. While Iron Horse is a huge part of my life, it is usually a very small or non existent part of theirs and we are the ones begging them to not forget us, and make us a larger part of their lives. It took me too long to realize the worst they can say is NO.

One day, I was sitting at a good account in Spokane and I felt someone sit at the bar stool next to me. Feeling slightly dejected that day and unimportant, I sipped my Irish Death to cap the day off, preparing to head back to Ellensburg in a couple hours, wrapping up my 3 day Spokane adventure. After introductions, I found out he was a huge motivational speaker for a multi-million dollar company, and what does he speak on, SALES STRATEGY. While I was sick of talking, I got more and more interested as he wouldn’t shutup, totally kidding, I enjoyed his long speech. A lot of stuff went in one ear and out the other since it had to do with apparel but I will remember one thing he told me. “Make it about them, not about you Regan.” Figure out what they want, what kind of customers they have, why they do or don’t like your product. Forget your intro speech, your nerves, your day, and find out about what they are looking for, or maybe don’t know they need yet. Then he said, “It’s not just learning how to sell Iron Horse, that’s easy because you love it, it’s learning how to sell anything.” I kinda thought, What the? Then I said my goodbyes and paid my tab, but the whole drive home those words resonated in my mind, and still do…….Make it all about them.

No Comments
Share

Inside Baseball – Part Two

Greg Parker
POSTED BY
Greg Parker May 22nd 2013

I last left you with an objective view of the two organizations that are responsible for fighting/marketing on behalf of Washington beer.

Here is where I get political.

While I love being able to call myself a ‘Washington Beer Commissioner’ and not have it be some made up title but a state-government recognized position, it is not worthy enough for me to endorse the continuation of the commission. I know what you’re thinking. Which is very presumptuous of me. You think I am a hypocritical self-loather who is too weak to leave the organization that I propose to dismantle. Not so fast.

The beer commission was vitally important to the continuation of some of the finest beer festivals in the state. Was. Now, the Liquor Control Board decided that trade organizations can organize festivals.

What do we have now? Two organizations, one limited in scope, unable to do anything more than market possesing all the money, and another with unlimited scope, broke as a joke. Solidarity for Washington Beer? I seriously hope the brewers can come to that conclusion because if we can’t, how can we expect the consumers to?

Something to ponder while I work on drawings of my jet-copter.

Greg

P.S. I don’t support abandoning the commission entirely. Since the state could yank the rug out from under us at any time, I support the continued existence of the beer commission in its most minimal form so that we would be able to react to a similar determination in the future

No Comments
Share

Another Reason why Craft Beer Kicks Ass; Food.

Suzanne Vargas
POSTED BY
Suzanne Vargas May 21st 2013

The food pairings are endless!!
Typically, people think of wine when talking about food pairings but what people don’t realize is that beer is a far superior when pairing with really any food. Thats right I said it- ANY food. I dare you to try to prove me wrong.

There are three primary interactions you should consider when pairing beer and food. They are complement, contrast, and cleanse.

The first, COMPLEMENT is the most obvious, where you choose a beer with a similar flavor profiles to that of the dish. An example of this would be a sweet beer with dessert. Such as my Mocha death cream cake topped with mocha cream cheese frosting paired wonderfully with a big old mug of Mocha Death.

The second, CONTRAST, is the opposite of complement. Here you choose a beer with flavors that contrast against the flavors in the dish and in turn, actually heighten both. A classic example of this would be an Imperial IPA paired with a spicy rich dish such as Pad Thai. Alcohol’s solvent nature actually works to “open” the pores on your tongue which will intensify the heat of the dish.

The third interaction, CLEANSE, is perhaps the easiest to achieve. The carbonation of beer cuts through rich foods cleanses your tongue and prepares it for the next bite. This is why especially bubbly beers are popular with rich or fatty dishes.

If this post has inspired you to go home and cook with beer (which I hope it has) go ahead and follow this link for more tips to help you pair like a pro.

http://www.craftbeer.com/craft-beer-muses/eight-tips-to-help-you-pair-like-a-pro

Or just head home and crack open a growler- drinking while cooking counts too. :-)

And below, a picture of what we all need for those upcoming summer BBQs.

1 Comment
Share

The Color of Beer and Why It Confuses People

Tyson Read
POSTED BY
Tyson Read May 20th 2013

And now…back to the rants. This week: The light beer/dark beer conundrum.

Here is a statement commonly overheard by me at bars/beer festivals:

“I don’t really like dark beer.”

Oh, the ignorance (think overly dramatic acting). The fact is that color and flavor don’t necessarily go together hand in hand. That doesn’t necessarily mean they are exclusive either. I could gather a large quantity of beers that, when tasted blind, would fool the many people that seem to think there are only two styles of beer, light and dark. It takes an incredibly small amount of dark malts to turn a beer a very dark brown and those same small amounts would yield very little in the roasted, astringent character that I assume is what light (in color, not some low cal garbage) beer drinkers despise in “dark” beers. The other reason people might not like “dark” beers is the association with “heaviness” or an increase in flavor. Both of these reasons will hopefully be disproved during the course of this rant. Maltsters have even developed roasted products and extracts that lend only color and very little flavor. One could very well “dye” a beer black with no flavor impact.

A LESSON IN HOW BEERS GET THEIR COLOR

Beers primarily get their color from the malt (or lack of malt) that they are produced with. Before we begin, I will write a quick blurb about the measurement of color in beer. There are basically 3 methods to quantify the color of beer: comparison, spectrophotometer, and CIE-L*A*b*. The comparator method is the most simple and basically involves comparing beers to color standards. The resultant number is in degrees Lovibond. The spectrophotometer is a much more scientific method and involves reading a sample for absorption at 430 nm (Don’t fall asleep yet, it’s almost over, kidding, it’s not). This measurement, after a series of calculations, yields SRM, which is closely identified with Lovibond but takes the human error out. Both of these are relatively one dimensional (you can have two beers withthe same SRM but look totally different). The final method is a complicated affair that is designed to have results closer to what the human eye sees and has numbers for color, brightness, and intensity.

The reason I bored you with this is because I am going to use these measures a lot in the following conversation how beer gets its color.

Malt color, like beer, is measured in SRM or Lovibond (L). However, there are many types of malt that have very different flavors but the same SRM (starting to get the idea?).

For example, kiln amber malt has a SRM of 15-20 and lends a biscuit/bready character while Crystal 15 (yes that is 15 SRM) has a light caramel sweetness.

Same color, different flavors.

As stated above, dark (400-500 SRM) malts can be used in varying quantities to affect flavor with burnt, coffee, and chocolate flavors or be used in small quantities to give a beer deep ruby red to black coloring with little to no impact on flavor.

Okay, because I am a running out of energy, I will make a rough transition to a conclusion.

Beer color can range from an impossibly light yellow to jet black and everything in between.

Color and flavor don’t necessarily go hand in hand, so I’ll fall back to my standard advice:

Try it, if you like it drink more of it.

The key to that statement is “try it”. Don’t short yourself on what could become a new favorite just because it has more or less color than you’re used to.

Dividing all beers into light and dark is like saying all orange food tastes the same.

No Comments
Share

A Post Somewhat Related to Craft Beer

Ross Chalstrom
POSTED BY
Ross Chalstrom May 17th 2013

Hello again.
Today’s post was originally going to be authored by Regan, but we decided to postpone her work for another week as she recovers from a bachelorette party in Vegas. Apparently it was a good time and she was able to come back with her body mostly in tact and her brain power only slightly diminished. She’ll be posting next week and you can rest assured it will pertain to craft beer much more than this entry. I’m sure some people will be put off by a blog post on a brewery website that only deals with beer minimally, but c’mon people who spends all their time thinking about one subject? I’ll tell you who…serial killers. And for the non serial killers out there that fit this description, I apologize for lumping you in with them, but maybe its time to harness your inner Leonardo Da Vinci and branch out.
Below you will find a few links to articles on topics that I find interesting with a short blurb accompanying each. Please post a comment if you disagree with the format or any of the points I make. It warms my heart to look down on people with disdain anytime they disagree with one of my opinions (read last statement with a sarcastic tone please). Anyways…

Hoppy Beer…
Here’s the link. Opens in a new window.
Although I would point out that there are a few inaccuracies in this article, it raises an interesting question. Would the craft movement be gaining steam even more rapidly if the majority of our industry hadn’t fallen head over heels in love with hop bitterness? Not really sure, but thought it was an interesting idea. The most common complaints I hear about craft beer from people who don’t drink it is the beer is too bitter or dark. Does that mean we should listen to the uninitiated and attempt to offer “thinner” beer so we can get them a seat on the craft beer train (I think the track ends at barley wine station)? The answer probably lies in offering a few gateway styles without compromising all the delicious full bodied styles we have grown to love as craft enthusiasts. Since this is already happening across the country, my question to you would be how do we point these newbies in the right direction?

Littering…

Here is the link to the article. Also opens in a new window.
And we have now officially left the subject of beer. Of course, this artlcle ties in to craft beer loosely because it’s about respecting your local environment and community, both important tenants to the majority of craft breweries. To be honest, this article isn’t even that interesting, but it allows me to mention something important. I despise littering like few other things in life. At some point down the road I will delve deeper into the subject (I’m sure you, the reader, is waiting with baited breath for that one), but for now will leave it at this. People that make a habit of littering are not only lazy and selfish, they are usually lacking pride (as mentioned by the gentleman in the article). Its not hard to find a trash can or put the refuse in your pocket until you do, its a small inconvenience. If you’re going to litter, please take it up a notch and stop using a toilet. What’s the difference between dropping a candy wrapper on the street or taking a dump on a sidewalk? Not much outside of the reaction people near you when you decide to place a steamer on the pavement.

Sonics…
And the link to the article is here.
Two sports references in two days on the blog?!! Don’t worry this won’t happen often. I was surprised Greg even knew what the term inside baseball meant. Calling Greg a sports fan would be similar to calling Chris Christie a fan of exercise, or Kim Jong Un a fan of democracy or Lindsey Lohan a fan of sobriety…you get the point. Again, one could argue that this topic ties in loosely because of the community aspect. Regardless, I included it because I grew up a huge fan of the Sonics and believe that sports teams provide a huge benefit to any city. If you want a list of reasons why, feel free to email me at ross@ironhorsebrewery.com. Strangely, I was happy to see Sacramento keep their team, as badly as I want the NBA back in Washington state. Why would it be cool to steal a team from another city, the same way ours was stolen by those turds from Oklahoma City (quick link that makes me happy… visit this link ). I’m sure we’ll get a team back eventually due to the economic boon it would provide the NBA and their TV revenue, so there’s that. The main reason for including this article is… Shawn Kemp is awesome and David Stern is not.

Okay, thanks for humoring me with this. Have a great weekend.

1 Comment
Share

Inside Baseball. A sports reference about two Washington beer orgs you should know about.

Greg Parker
POSTED BY
Greg Parker May 16th 2013

What is the Washington Beer Commission and what is the Washington Brewers Guild and why should you care?

There exists two official agencies working on behalf of Washington Beer and Washington breweries. I happen to be a member of one, and a commissioner of the other. They are the Washington Brewers Guild and the Washington Beer Commission.

For a time, there was only one, the brewers guild. The guild was doing all the hard work, making stuff happen, promoting Washington beer, having fun, drinking beer and then; the Washington State Liquor Control Board stepped in.
Fun. Is. Over.
Ok, I am being dramatic. They said that an industry organization, such as the Brewers Guild, was not within its legal rights to obtain the agency’s much vaunted Special Occasion License. Ooooh, it’s so special.

Well, actually it is.

It is what allows the majority of the festivals in the state to occur.

(Now watch me botch a history lesson. )
At the point this lovely determination was made by the state, some cunning individuals grabbed their boot straps and got some legislation passed real quick,

Side Note; that is how we know i don’t have a clue what I am talking about, legislation never happens fast. Consider this the wikipedia journalism format. Research is a pain in the ass so I am counting on people to get super-pissed off at my incorrect assertion of the facts and present them on their own in response to my blog while simultaneously boosting our web relevance. booyah!

legally forming the Washington Beer Commission. Smart! This allowed the brewing community to continue to put on the festivals that it had established and continue to generate revenue to market Washington Beer.

Want to know more of this riveting story and the tension that exists beneath the surface? Just ask and I will produce a part two. As for now, I’m spent.

Hugs and Kisses
Greg

Washington State Brewery, Iron Horse Brewery is the best local craft brewery located in Ellensburg, WA with Iron Horse Brewery beer being served in Seattle, Kirkland, Bellevue, Tacoma, Redmond, Spokane, Yakima, Richland, Moses Lake, Ephrata, and more Washington State cities.

As a local craft brewery, iron horse brewery believes that good tasting beer, such as, Quilters Irish Death, Mocha Death, Malt Bomb, 509 Style, Loco Imperial Red, Light Rale Ale, Cozy Sweater, High Five Hefe and our latest Black IPA should be served throughout the pacific northwest. It can supplement meals too.