the human side of industry
It's kind of intimidating at first. You need special equipment, some minor discipline in regards to sanitation and measurements, but generally it is a potion and a promise. You mix up your cauldron of wort and add your herbs and spices and then through the bubbling toil and trouble of the yeast you will get a totally changed substance. A little buzz, a smile, and sigh in a bottle.Pair that bottle of homebrew with a banjo or fiddle and you have a woman so happy she might float off her fireside log.
After all that hop-homily, I just wanted to share here that the workshop went well. Even though I had four last-minute cancelations that left us with only 9 people to brew and grind sausages with, it was an educational and busy day. Possibly the most tiring workshop I ever held. I think because both brewing and sausage making requires such preparation, presence, (and then clean up) that you can't rest. It is the ADD adult's dream hobby.
As for the workshop scene, it was a good crowd. A combination of friends new and old. Patty and her husband Mark arrived, a thank you barter for her time teaching me about becoming a competent driver. Melina and Robert of Smyler Farm, a vegetable operation down in Hudson. There was also Stacey and her Husband, a recent vet back from a tour in the Middle East (many thanks were shared) and good friends Elizabeth and Weez, a married couple from the berkshires who always bring a fiddle and guitar and liven up any scene. Oh, and me.
We started out with homebrewing, spending time going over sanitization and setting up your kitchen to brew. Between video clips and short talks we started up a batch of sweet stout, beginning with soaking a bag of specialty grains in the big 5 gallon stainless steel kettle over the stove. As the hour went on we added malt, lactose sugar, and hops. Even when you are not "doing" anything with beer you need to let it putter along at an observed boil. While it did its thing we dine on a lunch of my standby, winter chili (thank you Tasty the steer) and cracked a few local brews as well.
We regrouped to talk meat. I showed the folks how to soak the pig intestines in warm water, how stretchy and tough the casings were. I passed around a piece and folks tore and pulled at it. The I got a combination of pork and beef and the spice mix for a beer and cheddar brat and we set to work putting on plastic gloves and sinking our hands into a big ol' pryrex bowl of meat stuff. Then when the two worlds of flesh and spice seemed to know each other fairly well, we loaded meat into the heavy grinder and hand cranked the meat into a long attached tube that the casings covered. Meat was fed through into pudgy little sausages and many off-color remarks were made. It was impossible not to giggle.
The afternoon slipped away into a combination of conversations, brewing bottling, and a small factory of shared work. At one point I was running around getting more bottles out of the cabinet to sanitize while Robert and Mark were grinding away with a heavy cast-iron Weston grinder/stuffer while Stacey was helping cap and Weez was running past with more to set up in the living room in pretty rows. It was a flurry and a frenzy. Everyone worked, everyone helped, and in the end we had brewed give gallons of sweet black beer, bottled another five of a coffee stout porter, and made a plate full of giant brats for folks to ziplock and take home to cook up for dinner. All around me was the human side of industry. People who used their kitchen, hands, stoves, cranks, and cappers to create a viking feast of meat and ale. It felt hardy. It felt primal. It felt good.
And I now raise my glass to you.
photos by melina smyers