Wednesday, December 28, 2011
Monday, December 19, 2011
Wed Dec 21 4-6 PM for grolwer fills and merchandise sales
Thursday Dec 22 and Friday Dec 23 4-8 PM
CLOSED Saturday, Dec 24th for Christmas Eve
We will be open our regular hours during the week of New Years:
Wed Dec 28 4-6 PM for grolwer fills and merchandise sales
Thursday Dec 29 and Friday Dec 30 4-8 PM
OPEN Saturday, Dec 31st 2-8 PM for New Years Eve, with regular tours
Saturday, December 10, 2011
This was the perfect way to start any Saturday, but especially for those of us attending the 12th South Winter Warmer later in the day. A beautiful full moon on the way out to Sulphur Creek Farm in the Bells Bend area gave way to plenty of sunshine at the start of the race. After the starting gun went off (actually, it was just Neil saying "1...2...3...go!) we trekked up a steep hill and then down a quiet country road past fields of steers and horses. It was chilly in the shade, but once we crested that damn big hill again, we were in the sun and the three kegs of Yazoo and a roaring bonfire were in sight.
Thanks to all you Yazooligans who came out and joined us, and thanks to everyone at the farm for the perfect location! A few of you got lucky during the post-race raffle to win some fresh carrots from the CSA on the farm. If you or anyone else is interested in joining the Bells Bend CSA, follow this link for more info:
Friday, December 9, 2011
Thursday, December 8, 2011
Yazoo Hop Project 62 out today, lots of West-coast goodness
Hop Project #62 was bottled three times: DEC5.11, DEC20.11, and JAN4.12.
For this one we used all American west-coast style varieties - Cascade, Columbus, Centennial, Chinook, Northern Brewer, and Nugget. The result - a burst of grapefruit, long chewy bitterness, and a woody, slightly minty finish.
We did multiple batches of this recipe to try to get it out to all our markets. And that's a good thing, because this is now one of my favorites so far! When all is said and done with #62, we will have shipped it to middle TN, Knoxville, Chattanooga, Memphis, central MS (Jackson, Vicksburg, Greenwood) and starting in mid January, the Mississippi Gulf Coast.
Wednesday, December 7, 2011
Wednesday, November 30, 2011
The author of "Soup & Bread" will also be on hand promoting and signing copies of her book. Soup & Bread is a program that has raised thousands of dollars, one bowl of soup at a time, for the Greater Chicago Food Depository. Author Martha Bayne and illustrator Sheila Sachs, the longtime art director of Chicago Reader will be there to sell you a copy and inspire you with their amazing story.
So all in all a good time will be had. I have word that one of our favorite Nashville musicians, Paul Burch, might stop by and play a few tunes as well.
Monday, November 21, 2011
Monday, November 14, 2011
For this batch, we used some Magnum at the beginning of the boil, and then Warrior and Cascade throughout the boil and for dry-hopping in the fermenter.
We have liked using Warrior but it can have a slight tea-like finish. So our goal was to see how well it blended with a classic citrusy hop like Cascade. It has the aggressive upfront bitterness we've come to expect from Warrior, but a mellow grapefruity flavor and aroma.
This batch, #61, will be available in middle TN, and in Knoxville. It's marked NO61NOV14.11 on the label.
And I'd like to note a slight change in our philosophy behind the Hop Project series going forward. We are going to stick with a specific recipe for a little longer than just one batch from here on out, so that we can get each Hop Project out to all of our distribution areas. We plan on making two-three times as much of each recipe before changing to the next one. So the next batch, #62, will be available for a longer time, and hopefully in all the markets we sell our beer. And that's a good thing, since we managed to score a good bit more Galaxy hops for the next one!
Wednesday, November 9, 2011
Friday, November 4, 2011
Here's a picture of a truck loaded with two new 80 bbl tanks (they will hold about 2480 gallons each, or about 24,000 bottles of Yazoo). Good thing too, we need them! Let's hope for good weather on the trip from the Northwest, and no low bridges!
Thursday, November 3, 2011
You will soon be able to get Pale Ale, Dos Perros, Gerst, and Hap and Harry's at the Bridgestone Arena!
The Arena is making a concerted effort to offer a more local experience to the fans, and I think having more local beer will go a long way towards scoring that goal. Here's to a great season - go Preds!
And thanks to J.R. Lind at the Nashville Post and Dana Kopp Franklin at the Scene for the coverage: http://www.nashvillescene.com/bites/archives/2011/11/02/yazoo-scores-a-big-new-draft-beer-presence-at-bridgestone-arena?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed%3A+NashvilleSceneBites+%28Nashville+Scene%3A+Bites%29
Tuesday, November 1, 2011
Sierra Nevada isn't coming to TN.
As I have written before, I'm not a big fan of all the restrictions and stipulations that were added to the TN state law that now defines what high-gravity beer is, and what license a brewery needs to obtain to brew it: http://yazoobrew.blogspot.com/2011/05/sb-1224-high-alcohol-beer-bill-before.html
But something really good is coming out of all of this. We Tennessee brewers realized we needed a common voice, and have been working on forming a TN craft brewers guild. Brewers from across the state have met twice since the summer, we have adopted a set of bylaws, and are in the process of forming a non-profit organization that will both promote TN craft beer across the state, and represent the interests of TN craft brewers in the legislature. We hope to have the guild officers elected by the end of the year, and some marketing and legislative agendas formed in the Spring of 2012.
We don't have any announcements yet but please "like"us at http://www.facebook.com/pages/TN-Craft-Brewers-Guild/233391146692611
and follow the TN Craft Brewers Guild at @TNcraftbrewers on twitter.com.
Monday, October 31, 2011
in the state. It's pretty fun as well."
Friday, October 21, 2011
OK, here's the info on this batch:
Hop Project 60, bottled 10/21/11
First wort hopped with Perle, then Magnum at 75 min, Cascade at 30 min, Warrior at 15 min, Columbus at 5 min, and dryhopped with Columbus.
Wednesday, October 19, 2011
It's up on youtube.com if that link ever goes away. Good stuff!
Wednesday, October 12, 2011
Hop Project #59 is out now in bottles and draft. For this batch, we used the following hops:
First wort hops - Nugget and Cascade
30 minute hops - Columbus
5 minute hops - Galaxy, Nugget, and Cascade
Dry hops - Columbus
The Galaxy and Cascade hops are really nice together in this one. Try it out! It is available in middle TN through RS Lipman, Memphis through Southwestern Beverages, and in central MS through Capital City Beverages.
Tuesday, October 11, 2011
Thursday, September 29, 2011
Monday, September 26, 2011
What a great time we had out at Sulphur Creek Farm in Bells Bend this past Saturday! Thanks to Eric, Keith, Barry, Rachael, Tom, and everyone who helped put it together. And thanks to T-Claw and the band for the square dancing! Even with the three or four hundred people who came out, it still felt like a down-home party.
Don't worry if you didn't make it out to get to try the Bells Bend Preservation Ale, brewed with hops grown right on the farm at Sulphur Creek. Despite some valiant efforts, we were not able to drink the entire batch in one go, so there are some kegs still left to serve at our Family Picnic birthday party this Saturday. We will have it on tap in the taproom and outside with the bands. If you like hoppy beers, you have to try this one!
Friday, September 23, 2011
Thursday, September 22, 2011
Wednesday, September 21, 2011
Check out the great story by Jennifer Justus of the Tennessean!
Wednesday, September 14, 2011
Tuesday, September 6, 2011
We have come up with a solution to the long lines on Saturdays - at least, we hope we have. The long lines are usually due to people getting their tour tickets - we have to check their IDs, everyone wants to pay individually, and so on. One "Yelp" reviewer put it succinctly - "seriously, fix your idiotic, inefficient set up first. It's just plain bad". Thanks Brian A. of Warren, Michigan! We never did hear back from you when we asked for suggestions, so here is what we came up with.
Our friend Lucas Hendrickson is manning a separate cash register in the corner, to the right of the bar. You will know him by the big "TOURS" sign over his head. If you want to pick up tickets you paid for online, or to purchase walk-up tickets, skip the beer line and go directly to him. If there is a line at this register, send someone from your party over to the beer line to get pints for everyone in your party. If you just want to buy a t-shirt or other merchandise, you can skip the beer line and do it at this register as well.
How does it work? Well, as Brandi our taproom manager put it this weekend, "eerily well. We couldn't believe it was Saturday, there was hardly ever a line to get beer, even on a busy Labor Day weekend." So, if you have read some reviews about our taproom and are prepared for long lines, you may be disappointed to just walk up and get your beer right away. But I bet lots of other people will be very happy! Seriously, we are trying to make everyone's experience better, and would appreciate any feedback you may have.
Friday, September 2, 2011
Our new grain silo is here! We have been planning on adding a grain silo and getting away from buying our pale barley malts in bags since we moved to Division St last year. But more important projects kept popping up - new bottling line to name one. However, we got word from several of our barley suppliers to expect grain prices to skyrocket later this year. It has been a difficult planting season in the northwest where barley is grown. An extremely wet spring delayed planting the barley, and it is looking like the farmers won't get the yields they expected. Also, over in Europe, an extreme drought is making the harvest there look terrible. Plus, as more and more corn is used for producing ethanol (STUPIDEST IDEA EVER!), the lack of corn for animal feed is raising the price of barley as a substitute. Add it all together, and the price of your favorite beer will soon be going up for lots of brands. ABInBev has already announced plans to increase their prices in October.
But by putting a bulk grain silo in, we can save by buying the barley in bulk instead of by the bag. So the price increase on our barley will be somewhat mitigated by buying in bulk.
Thursday, September 1, 2011
Fresh Wet Hops steeping in our Lauter Tun
That time in the year when we call our friend Darren Gamache in Yakima valley, and ask him what he's picking. Darren's family owns the patent on the Amarillo hop variety, one of my favorites and the featured hop in our Pale Ale. I've gotten to be good friends with him over the past eight years, and he has always set us up with some freshly picked hops at harvest time. Over the past few years we have used Amarillo twice and then last year we chose Sorachi Ace. This year we decided to try a variety we had never used before - Styrian Goldings - hey, that's what Hop Project is all about, right?
We got in 200 lbs of freshly picked hops on Wednesday. Hops decomposed really quickly after they are off the vine - the boxes were already starting to get hot when they were delivered only 12 hours after being picked. We spread them out in our cold room and got them cooled off quickly.
We decided to use a method we had developed at the old Marathon brewery, but had not tried yet on our new system. We boiled the wort for the standard 75 minutes, and then transferred the wort back into our lauter tun, adding half the wet fresh hops in the lauter tun. We let the wort steep with the wet hops for 30 minutes, then chilled the wort down on the way to the fermenter. We then transferred another mash into the lauter tun, which still held the wet hops from the previous batch ( a kind of mash-hopping of the second batch). We then boiled the second batch, and used the other half of the wet hops again in the lauter tun with the second batch.
Sounded good on paper, but the wet hops made the second batch a sticky mess. Thank you to Quinn, our head brewer, for sticking it out over a 12 hour day to make sure we finished the brew.
The wort smelled amazing during the brew. I can't wait to taste the finished beer in a few weeks. It will be labelled as Hop Project #58 in stores.
Tuesday, August 30, 2011
Sunday, August 28, 2011
Thursday, August 25, 2011
Thanks to local food blogger and cupcake maker extraordinare for posting her recipe for Hefeweizen cupcakes - Erin was even kind enough to bring us some down! I didn't get to try them - by the time I got there, not even a crumb was left. But I'm going to try out the recipe at home. Thanks again Erin!
Saturday, August 20, 2011
Thursday, August 18, 2011
Monday, August 15, 2011
Tuesday, August 9, 2011
Hop Project #56, bottled 8/9/11, label reads "56. AUG09.11"
Columbus and Nugget first wort hopped, Nugget at 45 min, then Galaxy at 30, 15, and 5 min. Dryhopped with Galaxy and Nugget.
I'm loving this one! Very soft bitterness, tropical fruit, orange, lemon, but lingering dry bitterness. These hops are amazing! Probably one of the best Hop Projects we've done.
This will go out today destined for middle TN and Knoxville. Make sure you try some! We only got enough of these hops for one batch.
Monday, July 25, 2011
Thursday, July 14, 2011
Thursday, June 30, 2011
With our new bottling line, we're confident that our beer will hold up well for at least three months, possibly longer. But you can always see how fresh the beer is by checking the label, or by checking the top of the case box if we have a case display out. I personally wish all beers were date-coded, so I could judge for myself how fresh it was. Some beers are fine with a little age on them - big, bottled-conditioned Belgian beers for example - while some go downhill quickly - like hoppy IPAs. "Best before" dates are a step in the right direction, but you don't know if the brewer is using a three month window, a six month window, a year...
Friday, June 24, 2011
Thursday, June 16, 2011
Monday, June 6, 2011
Sorry, couldn't resist. That is of course Ken Grossman, of Sierra Nevada, and we talked a good bit about the recent TN high alc law change. He says they were unaware of the proposed pilot project idea until they started getting hate mail about it, and basically told the Senator sponsoring the bill that they were not interested in coming to TN unless all TN brewers were included. I believe that is the way it went down, after talking to Ken and reading this:
Ken is a pioneer in our industry and a cool guy. I hope they do locate another brewery in TN.
Thursday, June 2, 2011
Brandi keeps it updated with what mobile truck is coming down every day we are open. Lately, it's been great food from the Latin Wagon, the Grilled Cheeserie, Banging Tacos, Pizza Buds, and more. And like I mentioned in my last post, Eat Street will be filming Saturday as part of their feature on Nashville mobile food trucks! Come on down!
TASTE OF MUSIC CITY, Fri 5-8 PM, Sat 11 AM - 8 PM
This festival has expanded to include a bona-fide beer garden on the lawn in front of the Metro Courthouse. Some of Nashville's local brews will be poured, including Yazoo, Gerst, Boscos, Big River, Jubilee, and the one from the new Mayday Brewery in Murfreesboro. There is a preview party for the beer garden Friday from 5-8 PM. The Taste of Music City starts at 11 AM on Saturday, with Deaderick St closed so you can wander up and down, tasting the best food from Nashville's restaurants. Stop by and say hi!
EAT STREET FILMING AT YAZOO!
Eat Street travels the country filming the local street food vendor scene. They have heard a lot about Nashville's recent explosion of mobile food vendors, and are filming around Nashville this weekend. Come down to Yazoo starting at 2 PM if you want to be a part of it! Riffstrucks will be here! http://riffstruck.com/
MAGIC CITY BREW FEST
This should be a hopping good time down in Birmingham, as Free the Hops in AL just got a bill passed that will allow brewers to have taprooms. It's held at the cool old foundry Sloss Furnaces, a great place for a festival.
Linus and Lila will be traveling up to D.C. this weekend to represent Yazoo at this national celebration of craft beer, featuring over 70 craft brewers and their beers, paired up with some of the best food D.C. has to offer.
Thursday, May 26, 2011
1. Breweries could get a "distiller's license" to brew high-alc beers. Yes, they already could! For some reason, none of the reporting has mentioned that we have been brewing high-alc beer for a year now, which is how we are able to legally brew our "Sue", a 9% abv smoked imperial porter, which won a silver medal at the 2010 Great American Beer Festival.
2. Breweries could get a "liquor-by-the-drink" restaurant license to serve beer, high-alc beer, wine, and spirits. However, the ABC ruled that breweries could not sell growlers to-go of normal strength beer if they held a restaurant liquor license. That's why if you buy a growler at Blackstone's brewpub, you have to do the transaction in the brewery part of the building, which is not covered by their ABC restaurant license.
3. Manufacturers who hold a TN distiller's license could get an ABC retail liquor license to sell their products to-go. However, those products had to be sold in special 750 ml commemorative bottles only, not in their normal packaging.
4. Breweries that received local beer board approval for off-premise sales could sell their regular-strength beer to-go, in any size package they wanted. Growlers, cases of bottles, 1/6 bbls, 1/2 bbls, no problem. Heck, we'd sell you a 40 bbl tank of beer if you brought the tank back the next day.
1. Instead of a "distiller's license", the legislature created a new definition of "high alcohol content beer" as beer between 5% and 20% abw. It also ratified any actions the ABC made in giving a manufacturer of high alc beer a license prior the effective date of the law (i.e. they covered the ABC for giving us a distiller's license before ). From what I hear, getting this license will be just about the same procedure for getting a distiller's license, which was $1000 per year and an annual inspection of the brewery.
2. The legislature authorized licensed high-alc brewers to offer free"tastings" during tours.
3. The legislature authorized the ABC to grant high-alc brewers a restaurant license to sell high-alc beers in their attached restaurants. As I noted above, this is not a change in law, breweries could already get a restaurant license to serve high-alc beer, wine, and spirits. With recent changes to the law to allow for limited-service restaurants (i.e. "bars"), allowing restaurants to serve as little as 15% of their revenues in food sales, this license could cost as high as $4000 per year, and as little as $1000 per year if the restaurant got 50% or more of its revenue from food sales.
4. OK, pay attention. Here is where it gets complicated. The legislature authorized the ABC to grant high-alc brewers a retail liquor license. Remember, if you had a distiller's license, you could already apply for a retail liquor license, but could only sell in 750 ml commemorative bottles.
If a high-alc brewer gets a retail liquor license, then the following applies:
a. as far as the state cares, the brewer can sell both high-alc and regular-strength beer at the
same location. But the local governing body (in Nashville, the beer board) can decide if THEY will allow both types of sales on the same premises, and what hours and days that can take place, if at all.
b. the brewer with a retail license could only sell a combined total of 5 gallons or 1/6 bbl to any individual per visit. That's including both regular-strength beer and high-alc beer.
c. for high-alc beer sales, there would be a 15% "inspection fee" paid to the local governing body, based on the wholesale prices of the high-alc beer. Most people would call that a tax, instead of an "inspection fee", but what the hey.
Ok, so you can see how much has changed. A TN brewer can now get a "high alcohol content beer" manufacturing license. Before, they could get a "distiller's license". I have not heard from any other TN brewer saying that they were denied or were having problems getting a distiller's license, so I can only assume that no other brewery tried in the past year.
Before, we could get a restaurant license to serve pints of high-alc, but would not have been able to sell ANY kegs or growlers to go, of either regular or high-alc beer, unless we set up a separate part of the building that was not covered by our liquor license. We decided for the time being that having a separate area with separate entrances, dispense systems, etc., wasn't feasible. Now, nothing on that front has changed (it was an ABC ruling that said you couldn't sell anything to go if you had a restaurant liquor license, and they have not changed their stance as of now). So if we got a license to allow us to serve pints of high-alc beer, we would not be able to sell growlers to-go, of anything - regular or high-alc.
Before, a manufacturer holding a distiller license could apply for a retail liquor license, but they could only sell in 750 ml commemorative bottles. To get a retail liquor license, the ABC requires the local county or metro government to give them a "certificate of compliance", which can be difficult in Davidson county. For instance, the store has to be on a "major thoroughfare", and the cash register has to be visible from the street. You can't make this stuff up.
Now, we could get a retail liquor license, if we could get the certificate of compliance from the city, and sell high-alc beers in whatever package we normally sell them in at wholesale. But we would be limited to 5 gallons per person or 1/6 bbl, combined of both beer and high-alc beer. And the high-alc beer would be subject to a 15% wholesale tax. We sell dozens of kegs every weekend, many of them the full 1/2 bbl size. So that is not an attractive option for us.
So if you have read this far, congratulations! Get yourself a cold Sue from the fridge, and stop duct-taping your head. It won't explode!
What does this mean for Yazoo? Maybe if we were focused on high-alc beers exclusively, it would make sense to jump through all the hoops to get a restaurant license or a retail license. For us, it probably won't mean any changes at all in the near future. We will go on making Sue, and hopefully another high-alc beer in the fall, if we can ever get caught up with sales of our regular lineup. We may apply for a restaurant license, but for a brewery that chooses to only open to the public for 14 hours a week, the $4000 license, plus increased liquor liability insurance, ABC cards for all of our staff, etc., may not be worth it.
I don't see us getting a retail liquor license anytime soon. If our friends at Corsair are still fighting to be able to open their liquor store side, after over a year in business at Marathon, I can only imagine how hard it would be for us to get the metro council to change Division St to a major thoroughfare. At least our cash register is visible from the street.
I'm probably going to get some comments, asking how I can't see the whole deal as a victory for TN brewers. But again, I don't know of any TN brewer that was denied the same license we got to start brewing high-alc a year ago. Getting the "pilot project" language thrown out of the bill WAS a victory for craft brewers in TN. All the folks who contacted their lawmakers changed the language of the bill for the better. However, I hope that, after reading through all of this, and comparing before and after, and after you unwind the duct tape from your head, you will agree with me. Not a whole lot has changed for TN craft brewers.
Friday, May 20, 2011
Our new pressure sensitive labels finally arrived, so we can run the whole line together. 100+ cases an hour, no missed labels, hardly any low fills - this is so awesome! Plus the shelf life of our beers will be much better.
You can tell our new labels by the fact that the "bottled on" date is no longer notched, but is stamped on each bottle. It's a better label too - you can't hardly get it off the bottle.
Friday, May 13, 2011
We have been concentrating all week on getting our new bottling line up and running. The technician from Italy was here starting last Friday, and it's been 12-14 hour days since. So in the middle of all this, I got a call last Friday afternoon from a lawyer who helped us get our TN ABC distillery license last year. He told me that there is a certain nationally distributed brewery who was looking to set up another brewery location in either eastern TN, Virginia, or North Carolina. They want assurances from TN that, if they chose TN for their new brewery, they would be able to brew high-gravity beer, and to serve it at an on-site restaurant. So an amendment was added to an unrelated bill, that would create a new definition of "high alcohol content beer" and authorize the ABC to issue licenses to brew it. But then the state-wide definition was narrowed to only allow this particular brewery to qualify. Why, I don't know.
At the same time, the group who purchased the old Coors brewery in Memphis got wind of the amendment. We were going to join with them, to lobby for the bill to include all breweries in TN, but then found out they wanted to go it alone.
We don't have the resources to hire lobbyists. I started calling and emailing our senators. I talked to our distributor, asking them to try to contact the legislators and lobbyists crafting the bill. We have had ZERO input into the wording of this bill.
There are good parts and bad parts to this bill. The good: high alcohol beer manufacturers will be able to sample and sell high-alcs in the same facility where they are made. It would end the silly restrictions against selling growlers to go if you serve high-alcohol beer. It would allow the brewers to operate a restaurant and serve high-alc alongside regular strength beer, and still sell growlers to-go of both types of beer.
The bad: well, that's obvious. It only authorizes three brewers to be part of this "pilot project". We were only included at the last second because we already hold a distiller's license to brew high-alc beer, and the bill ratifies the ABC director's decision to grant us one last year.
I don't like that part of the bill, but I feel that after a year, the ABC director can report positively on the "pilot project" and the legislature can open the license to all brewers. I can't speak for all other TN brewers, but it has been a year since we got our distiller's license. I reported on this blog the details on how we went about getting it. I've talked to several TN brewers about the procedures, and gave them advice on how to go about getting one. We are only included in the bill as it is written, so that the legislature can ratify a decision the ABC had already made, i.e. granting Yazoo a distiller's license.
Again: we have had ZERO input on this bill. We are caught up in the drama of two relatively huge out-of-state brewers trying to influence TN law. Those of you who know me, know that I shoot straight from the hip.
Wednesday, May 11, 2011
The resulting beer is pretty amazing. I've never tasted anything like it. We didn't filter the beer, just carbonated it and racked it into kegs. It's cloudy golden orange, with a frothy off-white head. The aroma is all fruit - pineapple, bubble-gum, some cinnamon. It's sharply hoppy with a slight acidic finish. Come on down and try it yourself. It's on tap all this weekend until it runs out!
Friday, May 6, 2011
Wednesday, May 4, 2011
His latest advice is almost a rant! But it is full of great points. I get emails all the time from people thinking of starting "small" and testing the waters. You have to read his advice at www.soundbrew.com on his "Nano-brewery" page. Not to throw cold water on anyone's plans, but every word rings true.
Friday, April 29, 2011
I'm picking up a lot of citrus and a little rose in the aroma. It has a wonderful body of chewy hop resins, not as much upfront bitterness but a nice lingering one. We went back to some of the hops we have really liked on this one, but with a different schedule in the boil.
I predict this one will not stick around long.
Tuesday, April 26, 2011
Sunday, April 17, 2011
Thursday, April 14, 2011
Tuesday, April 12, 2011
Hey, what do you think? We're getting some bar signs done for Hop Project, and to help the bar staff keep up with what Hop Project they are serving, we've come up with a "now serving" sign (like you are at a deli or something). Pretty cool idea Neil had!
Now you'll know which batch is on at your favorite pub as soon as you walk in!
Friday, April 1, 2011
and VOTE for YAZOO!
Update! At 3:15 PM, it's now 41% for Yazoo and 59% for Pinnacle! Come on late risers, this is a beer drinker's time to shine! Bankers are heading home (or over here for a beer later). So head to the website above and vote, and we'll sneak out a victory!
Wednesday, March 30, 2011
The Nashville Business Journal is running a fun March Madness style competition between some of Nashville's favorite local brands. We're still in the hunt! It's been a pretty unfair run for us, up against two of our friends in Hatch Show Print and Griffin Technologies. But we have made it this far! So if you are bored at work, click over to http://www.bizjournals.com/nashville/feature/music-city-brand-madness.html and vote for Yazoo. We are up against Old Time Pottery this time, and as of now we are lagging behind!
Monday, March 28, 2011
It was a great time, and thanks to everyone who came out to celebrate!
Friday, March 25, 2011
So when the Tennessean's story on us bringing Gerst back to being brewed in Nashville hit:
I got an email from my friend Scott Mertie, who was the author of "Nashville Brewing",
Scott has taken it upon himself to get a historical marker made commemorating the exact spot where the old William Gerst Brewing Company was located. Stay tuned - I smell another party coming up when the marker is unveiled!