Fullsteam

Today’s free online seminar is about the Control and the Experiment. We’ll have to flesh this out a bit more over the next couple of days, but it’s an important enough concept that I thought it best to tackle it in a blog post.

You know what? That last sentence above was total, meaningless crap. I have no idea what I just wrote. I’m leaving it up there to shame myself. And you, if you somehow figured out what I was saying.

Okay, try again. Take two.

We’re developing two lines of beers.

Control beers are easy drinkin’ session beers. Low in alcohol (under 5 percent alcohol by volume). Well-known, traditional styles like Pale Ale, Mild, Porter, and Stout. Think English pub. Everyday ales. Beers you could drink a few of in the course of an evening, without denting your pocketbook or your head. Inspirations include Young’s and Fullers.

Experimental beers? Well, they’re our own mad creation. Not bound to tradition or to style. Sometimes higher in alcohol. Uses local ingredients in the brewing process — anything from persimmon to heirloom rice to spruce pine. No tobacco, smarty-pants. (We get that question a fair amount). Inspirations: Russian River, Lost Abbey, Stone, New Glarus, Dogfish Head…but with our own Southern Ag twist.

The goal is to serve two needs: the Control when you want a no-nonsense, everyday beer that embraces tradition…and the Experiment for when it’s time to check out something genre-busting: radical Southern brewing.

Perhaps a picture or two might help.