What is your favorite Spring beer?

Wednesday, January 30, 2008

Competition Season is upon us!


The Brewers at Natsmile Ales will soon be working double-time to produce both quality and quantity amounts of beer for the upcoming festival season. NATALIPA will definitely be riding the circut as well as our HOPESB. Others will be sent off when they are available. The first competition is Raleigh in March. Hopefully we can claim a blue ribbon and then brag about it for a hundred years like that other famous blue-ribbon beer. Just kidding. We'll never be as tasty as an ice-cold Pabst Blue Ribbon. Mmmhhh, mmmhhh.

On a less sarcastic note, Head Brewer Ben Boven recently rediscovered true English IPA's and remembered how delicious they are, so we'll be attempting our first one real soon.

Oh, yeah. The UBU clone we attempted? We found out the recipe was way off (who would've thought you couldn't trust the first hit google gives you?) It turned out pretty good; kind of an Imperial ESB, but definitely not the right recipe, which we discovered later we had all along. Oh well, it's on tap now and tasty, if not hazy as all hell.

Cheers!

Saturday, January 19, 2008

Update from the brewery


Whew. First, what beers are around?

Well, Our Chocolate Raspberry Stout is on tap right now, but running out fast!

Next up will be NataLIPA, which is of course a different blend of malts and hops every time until we get it just perfect, like our namesake. (shameless plug to score points with the wife)

Next weekend we will unveil our first clone in quite a while, UBU Strong Ale based on the Lake Placid Brewery's flagship beer. Ubu is a very hoppy red ale. We had to use substitute hops as two out of the original recipe's three varieties were unattainable due to the crisis. Should turn into beer, though, by our calculations. (The squirrel we hired from the temp agency to run across the keyboard while our promash program was running came highly recommended) This is a beer made for a friend of the brewery to see what will work at his wedding. (Yes, Natsmile Ales is a friend with benefits. Walk of shame totally included.)

We will be brewing a stout this weekend. It's a combination of a bunch of different flavorful American malts and classic English hops. Most recipes usually go with American malts and hops or English malts and hops, but we here at the brewery embrace all beer making countries. If we had a more eloquent marketing department we would come up with a catchy name, but we'll probably just call it Natsmile Stout.


p.s.- Seeking marketing intern. Please forward resume to bovenb@gmail.com

Friday, January 04, 2008

Experimental Success at the brewery!!

I was recently presented with three quarts of frozen persimmons, a fruit I had never heard of, and challenged to brew a beer with it. This fruit is not for the faint of heart, et me tell you.

Persimmons are only edible when they are ripe, which happens about thirty seconds before they fall off the tree and the deer eat them. When they are, they taste like a weak apricot. Naturally I thought of a wheat beer for this experiment.

These things have 4 huge seeds in the middle and a pulpy texture, making it impossible to cleanly de-seed them. I ended up with about three cups of tomato-paste like material which I flash-cooked to kill any undesirable bacteria and threw the goop in the secondary. I then went to Texas for a week.

When I came back I racked the beer into a keg and prayed. Two days later I poured myself a pint of beer that looked like cloudy grapefruit juice. All the yeasty, slightly sour characteristics of a wheat are there, along with a faint fruit flavor I would never be able to identify if I did not know what it was.

Bottom line, this turned into a great beer that I really hope to brew again some time. Even my wife, who historically has only liked our Apricot Wheat, voluntarily poured herself a pint stating "I like the fruity wheat beers". What else can I say?

Tuesday, December 25, 2007

Aimee



Aimee leaned out over the counter of the bagel shop and wondered with her chin balanced atop interlaced fingers. College had been fun but almost entirely useless; her current post running the day shift at Third Street Bagels convincingly attested to that. Making bagels used to be what she did on the side to make drinking money; then the student loans stopped paying rent and bagels became a career.

She mulled more than she worked, it seemed. Maybe living alone was the problem. Her mind shifted to her anti-roommate stance seamlessly and gave her a new set of issues to vex.

Before she wandered too far down that trail the god-awful jangly/tinny bell above the door rang to announce another nameless, same-face college girl wanting breakfast. She ordered something and Aimee went back to the kitchen. By the time she brought the wrapped meal back out to the front she realized that she had no idea what was under the paper. She rang up a random sandwich, didn’t get any response as money was exchanged, and realized that her subconscious probably knew what the order was all alone.

That’s what it was like at that point. Aimee would not have even had to show up as long as her brain got to work on time. It could be different, she knew. She could just leave she could just-

“I drink myself a million times around the world, just to get out of this place!” It was Kim, probably Aimee’s best friend from the flower shop across the street. She was reciting a Dave Matthews line that they had come to adopt as a mantra.

“No fair sleeping on the job if I can’t. Why’s it so dead in here anyways?”

“I couldn’t tell you. I also couldn’t tell you what the hell my underlings have been doing back there for the past three hours. I only hope they’ve made some bagels in the meantime.”

“Oh, you give me hope that one day I could be a manager.”

Aimee moved to pour two small cups of coffee. She plunked a pair of ice cubes in each glass so that the two of them could actually drink the caffeine in a reasonable amount of time. Kim slid around to Aimee’s side and took her cup.


“How’s flowers?” Aimee asked.

“Oh, you know the morning rush isn’t all it’s cracked up to be. Just filling orders out. Haven’t had a real customer all day. It’s just as well, I stayed up way too late last night.”

Aimee knew what Kim was talking about; she had been there. Kim’s well, boyfriend, for lack of a better term Jeff played at the dive bar down the street last night and they had all been there to watch his band.

“It’s all over now, baby blue.” That one wasn’t hard to quote as Bob Dylan was singing it out over their heads at the moment.

“What does that even mean?” Aimee asked.

“It’s a rip on Donny Osmond, I heard.”

“That’s impossible. Dylan doesn’t have animosity against singular people.”

“I dunno. That’s what my dad told me last time I was back home for the holidays."

“You know way too many semi-interesting shitbits.” Shitbits was another word that the two had created while sitting around with too much time to think about, well, shit.

‘Fake Plastic Trees’ faded into the shop on the heels of Dylan.

“This seems like one of those days you have to revel in it, you know? Except it needs to be cloudy to be clichéd,” Kim muttered. She always knew the right thing to say. It was a catchy song, though, once it got going, and they were nodding their heads soon enough without realizing it.

“I still remember this video,” Aimee said. “It came out when I was in middle school, maybe. Thom Yorke was being pushed around a grocery store in a shopping cart singing to the camera. There was this purposely horrible, flickering, pale lighting that made him look even creepier.” Kim snorted at the reference to Radiohead’s ‘hit’ sing.

‘I wish I remembered that kind of stuff. I used to sit in my living room when we had days off from school to record cool videos on the VCR. I don’t think good bands even bother to make videos any more. Just those goddamn emo kids on MTV36 or whatever it’s up to by now.

“You want fucking emo, listen to Radiohead. They would put these emo kids into comas.”


Kim clacked her mug into Aimee’s too harshly, shattering the mood.

“Well, I should go back there and see if I have to fire anyone today,” Aimee sighed.

“Ok. You doing anything tonight?”

“I don’t know. Might see what David’s up too. I can only handle your boys for so long.”

“You’re lucky. I’ll call you.”

Aimee nodded and took their cups with her into the kitchen after Kim walked out the door.

Later that evening Aimee was in the same slumped position over her own smaller bar at the edge of the kitchen in her tiny but roommate-free apartment. The morning’s coffee had been traded for a largish glass of red wine but the mood was pretty much the same. She glanced over at the half-empty green bottle a few inches from her elbow as though it were a personal assistant with a calendar of events at the ready. Hearing nothing she liked, Aimee’s scoffed with a small smile. After draining the rest of her glass she picked up the phone.

As it rang she twirled with the receiver in her hand so that the ridiculously long curly cord that stretched a good ten feet between the wall and her hand wrapped around her body. It was something that at one time she had decided to try but by now was such a ritual that Aimee did not realize she had a ritual.

“Hey sweetie. What’cha up to?”

“Getting ready to go down to the hotel again. That guy takes more days off than a CEO,” David answered. “What are you doing?”

“That’s what I’. Trying to figure out.”

“You can always come down to the hotel with me. I can try to get you free drinks if that dick of a concierge isn’t hanging around.”

Aimee thought it over, or rather, pretended to give the possibility consideration.

“Oh, what the hell. I’ll see you down there.”

“Well, good. One fan clapping.”

“Is that even allowed there?”

“I don’t know. I just assumed nobody thought I was any damn good. Maybe they’re just not allowed to shower me with praises. I’ll see you down there, lover.”

“Kisses, I’m sure.”

Aimee drummed her fingers against her chin to a song she had listened to earlier in the day before caffeine had given way to barbiturates. She shrugged the woolgathering off and decided that she needed to take a shower.

The water seemed to shake off Aimee’s lethargy enough to make walking the scant but cold blocks to the downtown hotel David was playing at seem manageable so she set out on her journey.

Wednesday, November 28, 2007

Huge news from the Brewery!!!


Natsmile Ales has converted from a bottling-only operation to a kegging facility. The first two beers, a Rye IPA and an Anchor Steam Clone are on tap right now with more to come as soon as we get settled into our new brewery space located at 4308 King Edward Court in Greensboro. The new facility will be a residence with a brewery/bar on the second floor. This makes for a more streamlined operation (and a much happier wife who will finally be able to reclaim the kitchen for food preparation instead of plumbing for the brewery)

Pictures of the new facility will be up around mid-December and tours available around that time as well.

Currently we have the two aforementioned beers on tap as well as a wide variety of bottled offerings including a sweet stout, two different brown ales, a pumpkin ale, some recently discovered Juniper Ale, and a few other things. With the moving date looming, we may just be a bit more willing to give away copiuos amounts of beer rather than having to haul it all across town.

The next brews will be another Batch of Ken's Pale Ale with a different hop variety (don't even get me started on the hops crisis) and probably another porter of some sort. More taps are coming soon to the brewry, so we must fill the lines with multitudes of barley pop as soon as possible!!