Expansion was always part of the plan for Barley Mow, the little Largo brewpub Jay Dingman owns with his wife and fellow brewer, Colleen.
But not this soon and not this big.
The original plan was to add a 20-barrel brewhouse at the end of the third year of brewing. Instead, Barley Mow Brewing Company will be adding a 30-barrel brewhouse in a few months and increase production eight-fold.
“That’s definitely in response to what’s going on in the industry,’’ Dingman said. “It’s kind of a race to get into that next chapter for us. We’ve worked really, really hard for two years and built a brand and dialed in our recipes.”
New breweries have grabbed much of the recent attention and continue to sprout around Tampa Bay. At least four new breweries are planned in the next few months: St. Petersburg Brewing, Motorworks in Bradenton, Angry Chair in Seminole Heights and Coppertail in Ybor City. But existing breweries are expanding to keep up with demand, in widely varying degrees.
Cask and Ale, downtown St. Petersburg’s newest high-end watering hole, opened to an overflow crowd Friday night in the reimagined space once home to The Independent, 29 3rd St. N.
The narrow space with the soaring ceiling features a long bar to the left and seating to the right, the walls covered in unfinished wood, as if you were cradled inside a wooden cask. It’s a warm and inviting space that would be great for quiet conversation over a hand-crafted cocktail, if not for the humongous crowd that filled the joint opening night and spilled out on the the sidewalk.
Ron Burgundy loves scotch. Scotchy, scotch, scotch.
And now, thanks to Riviera Imports, everyone can get a taste with Ron Burgundy Great Oin's Raven Special Reserve Scotch.
The 5-2 vote against even convening a workshop on the matter came after the board received an overwhelmingly negative response from members of the public who spoke out today. Only Yolie Capin and Mary Mulhern supported moving forward.
Cooking a Thanksgiving meal is a daunting task. Period. Anticipation for the multi-dish feast builds up all year. It's a day when everyone gets to indulge in incredible culinary gluttony.
But what recipes should you use? Certainly, you've pinned dozens by now on your Thanksgiving Pinterest board. But have you sorted through that mess of broken links and hard-to-find ingredients? Then there are the family classics, but perhaps Granny's old-timey cursive didn't stand the test of time.
Whether you're in charge of the entire feast, or just bringing a dish to share, we organized some of our best Thanksgiving-friendly recipes to your browsing pleasure.
CL Food critic Jon Palmer Claridge's Complete Turducken recipe is a lofty undertaking, but a respectable and rewarding one. Luckily, Claridge's five-page recipe walks you through every precious step.
Cigar City Brewing and LOKO Cuisine's Eggs & Kegs (formerly Eggs n' Kegs) takes the time honored tradition of Sunday brunch to a whole new level. Bloody Mary's and Belgium waffles have had their day, time for beer and some innovative breakfast-creations.
On the third Sunday of every month, Cigar City's Spruce Street tasting room fills with beer/brunch-lovers, eager to get a hot plate of funky fresh cuisine and a pint or two. Did I mention that the dishes have some beer-inspired elements? This past weekend was November's "It's all gravy, baby" event, featuring a four-course feast with items like pumpkin pie french toast.
The next event is Sunday, December 15. Eggs & Kegs will feature a Winter Wit Wonderland complete with a Belgian White Ale and chili pepper-inspired feast. Tickets are available here or inside the Cigar City tasting room (cash only at CCB).
The first sign of trouble showed up on Cycle Brewing’s Facebook page. Soon, similar messages were appearing on influential online craft beer boards.
Something was seriously wrong with Rare D.O.S., the bourbon-barrel-aged stout that earned brewer Doug Dozark world acclaim in craft beer circles. Ranked as high as 11th best beer in the world by beeradvocate.com reviewers., the latest batch of Rare D.O.S. (Doug’s Original Stout) was released in June during a special event at Peg’s Cantina, where Dozark began his brewing career on a nano system out back.
It sold out in less than a week, all 150 gallons, and $20 a 16-ounce growler. People bought them by the case, many to trade with craft beer friends.
But it wasn’t long before the online beer-trading community was writing things like this on beeradvocate.com:
“So. Either this is infected, or just plain bad. I know this beer is supposed to be good, but I’m not getting it. It smelled a little tart, and it tasted fairly tart. Left like a tinny, chemical feel on my tongue. I’d try this again, hoping that it’s just a 1-time infection issue, but it’s bad. Buyer beware with the recent batch.”
The howls came from Alaska to Massachusetts to the Netherlands. Emails, too, from dissatisfied customers seeking recompense.
It couldn’t have come at a worse time for Dozark, who was working overtime to open his second brewery, in downtown St. Petersburg, He would spend the next weeks losing sleep and trying to make amends and protect his signature brand.