It’s hard for me to write anything about Black Hops Brewing without my face dissolving into a half-snarl half-smile. Sort of like a Gotham’s Two Face type scenario without the horrible facial disfigurement (arguably) and homicidal tendencies (mostly). My insane jealousy comes from seeing three seemingly nice dudes live out my dream with alarming rapidity and without the common decency to even invite me along for the ride. I know they’ve never met me but that’s hardly any excuse now is it? How very dare they?
As described very succinctly here Black Hops Brewing started with three blokes talking about brewing an Eggnog Stout and then about three months later I was at Hoo Ha Bar last Sunday to celebrate the official launch of their first commercial batch. Three fucking months. It’s ludicrous! If I wasn’t so happy for them I’d probably vomit.
And then to top it all off, I finally got my lips around a schooner of Eggnog Stout and I’m almost sad to say that it’s good. Not as egg-noggy as I had hoped but I’m sure that will be figured out down the track. I’m pretty sure that when a keg of beer is sold in less than two and a half hours it’s safe to say you have a winner on your hands.
But what I think is particularly great about what Black Hops are doing is how they’ve talked about the whole process along the way. This article provides so much information for people thinking or dreaming about one day having their beer on tap for punters to enjoy. It also shows how much hard work and dedication is involved in getting a beer into the market. As much as people might say it’s a right place, right time kind of deal, one can’t discount the actual hours and hours of work that must be put in for it to be a success. Black Hops have shown that it’s not just about brewing some beer and picking up an oversized novelty cheque on the way home to your mansion as idiots like me would like to think.
It does get one daydreaming though. And although I haven’t actually tasted any of the first all grain brew that Brad and myself brewed a couple of weeks ago, I’ve been obsessing over what’s going in the pot next and which venues will have the privilege of serving our beer one day. We’re a bit busy at the moment though, so we might have to give it a while before that happens. Four months sounds about right.