We're back from our trip to the Southern Foodways Alliance symposium in Oxford, Mississippi. Well, we've been back for several days now, but we're in recovery-mode and pay-the-bills-mode right now.
The event was an amazing debut for Fullsteam. We served four beers:
- Sweet Potato
- Hickory-Smoked Porter
Chris built "The Contraption" for the event: a steampunk'd beer dispenser he designed on his own. Here's a video of it just before we started pouring beer non-stop for three hours.
I could wax nostalgic about Oxford, Mississippi, but I've done that before. Highlights of this trip: the final Taylor, MS farmer's market, brunch at Emleigh's Table, seeing my wife's family, (of course) the SFA symposium and opportunity, brunch at City Grocery, and an amazing pig pickin' the next night.
Spotted (and served beer to): Andrea Reusing of Lantern in Chapel Hill; Ashley Christensen of Poole's Diner; John Shelton and Dale Reed, co-authors of the new NC barbecue book "Holy Smoke;" Doctor Deborah Duchon, nutritional anthropologist on Alton Brown's "Good Eats;" and Ken Wells, novelist and author of the great beer book "Travels with Barley."
We'll follow-up over the coming week with tasting notes from the attendees. As a last-minute idea, we placed clipboards and a piece of paper in front of each beer to get their input and feedback. We'll share these comments with you over the next couple of days.
Hey, thanks for reading this!