I would like to discuss requiring members who provide kegged beer for our events to have some way of dispensing the beer, rather than relying on the club to provide the equipment. If not, then we need to decide if we want to invest club funds on splitters, extra gas tanks, tappers, etc.
I think requiring members to bring their own tanks and other equipment is a bad idea, I have a feeling it's going to make members not want to serve their beer because of not wanting to bring the other equipment required to serve the beer (ie have a keezer setup at home and not want to take it apart). I feel the club should invest on the equipment needed to serve the beer.
"Give a man a beer, and he will waste an hour. Teach a man to brew, and he will waste a lifetime!" Bill Owen
Club supplied stuff is fine with me. Even with the barrel, it's still a nightmare getting equipment together to serve kegged beer at our events. For now, until we get more funds, a couple four, five, or six way splitters would certainly help.
Can you add an anouncement for the advanced off flavor class? We still have about 10 spots left. It'll probably fill like the basic class' but just in case...
How about some discussion about focusing on the brewhouse for a while. I think we impress the fucking balls off people at things like AHA, BrewLaLa, &c. but our piece de resistance, the brewhouse, seems to get attention only in fits and spurts and some of the things the general membership have voiced (e.g., shit falling off the ceiling and into their brews; a bottling station) seem to have gone unaddressed (not to mention the now PBW emergency which snuck up on us).
I'm also going to suggest we plan out our Hoppy Hours and other stuff for the next 6 months or so. It was easy when we knew that Hoppy Hour was once per month on a specific Tuesday. Now that we've changed it (e.g., our social event for the month isn't always a Hoppy Hour and it isn't necessarily on the same day), we should get it on the calendar so people can plan ahead.
No offense Joe but would prefer we keep the Q in house. WE have a Weber egg! And I have a few grills we can call into action. I felt last years "award winning" bbq master was phoning it in and charged us way too much...
There's no harm in pricing things out, is there? I'm of the mindset that time and labour are money, too. If it's going to cost us $600 to do it ourselves or $700 for someone else to do it, it might be worth it just to go with someone else.
I hear you Jim, but I remember last year supposed "Award Winning BBQ" guy, it was mediocre and was gone in an hour. Then again don't get me going on the sad state of bbq joints in this city...
Sounds like Chuck the Grouch has just volunteered to cook for everyone. No burgers and weenies either, I want slow smoked pork shoulder and brisket, preferably some burnt ends too while you're at it.
We can discuss the BBQ more on Sunday. Mike T who did last year has been bugging me regularly since then wanting to cook for us again, and as discussed initially in May, he wants to do this party. So if there are alternate suggestions, or suggested improvements, we can discuss and vote on them on Sunday
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I would like to discuss requiring members who provide kegged beer for our events to have some way of dispensing the beer, rather than relying on the club to provide the equipment. If not, then we need to decide if we want to invest club funds on splitters, extra gas tanks, tappers, etc.
I think requiring members to bring their own tanks and other equipment is a bad idea, I have a feeling it's going to make members not want to serve their beer because of not wanting to bring the other equipment required to serve the beer (ie have a keezer setup at home and not want to take it apart). I feel the club should invest on the equipment needed to serve the beer.
"Give a man a beer, and he will waste an hour. Teach a man to brew, and he will waste a lifetime!" Bill Owen
The board took the position that it was going to start investing in everything needed to dispense beer, except the tanks.
The barrel dispenser is going to be a big game changer for our parties.
The tanks are usually easy to get if you offer to fill them before our events at no cost to the person lending it to the club.
Club supplied stuff is fine with me. Even with the barrel, it's still a nightmare getting equipment together to serve kegged beer at our events. For now, until we get more funds, a couple four, five, or six way splitters would certainly help.
Agreed. We need to also need to find a home for all of the equipment so it doesn't get accidentally damaged between parties.
Can you add an anouncement for the advanced off flavor class? We still have about 10 spots left. It'll probably fill like the basic class' but just in case...
I have that under my agenda.. but i wont be there...
How about some discussion about focusing on the brewhouse for a while. I think we impress the fucking balls off people at things like AHA, BrewLaLa, &c. but our piece de resistance, the brewhouse, seems to get attention only in fits and spurts and some of the things the general membership have voiced (e.g., shit falling off the ceiling and into their brews; a bottling station) seem to have gone unaddressed (not to mention the now PBW emergency which snuck up on us).
I'm also going to suggest we plan out our Hoppy Hours and other stuff for the next 6 months or so. It was easy when we knew that Hoppy Hour was once per month on a specific Tuesday. Now that we've changed it (e.g., our social event for the month isn't always a Hoppy Hour and it isn't necessarily on the same day), we should get it on the calendar so people can plan ahead.
The Upcoming BrewBQ...do we have anyone to cook for that...I may have a guy, award winning BBQ, I can ask him for a quote and get that ball rolling.
No offense Joe but would prefer we keep the Q in house. WE have a Weber egg! And I have a few grills we can call into action. I felt last years "award winning" bbq master was phoning it in and charged us way too much...
There's no harm in pricing things out, is there? I'm of the mindset that time and labour are money, too. If it's going to cost us $600 to do it ourselves or $700 for someone else to do it, it might be worth it just to go with someone else.
I hear you Jim, but I remember last year supposed "Award Winning BBQ" guy, it was mediocre and was gone in an hour. Then again don't get me going on the sad state of bbq joints in this city...
Sounds like Chuck the Grouch has just volunteered to cook for everyone. No burgers and weenies either, I want slow smoked pork shoulder and brisket, preferably some burnt ends too while you're at it.
Rich, I was thinking along the lines of a bbq cookoff similar to what we do for our chillie...
Too late Chuck, you already stepped in it.
We can discuss the BBQ more on Sunday. Mike T who did last year has been bugging me regularly since then wanting to cook for us again, and as discussed initially in May, he wants to do this party. So if there are alternate suggestions, or suggested improvements, we can discuss and vote on them on Sunday