GUEST TAP


Dan the Safety Man A


Beer Safety 101 By Dan Drown


s you raise your glass there’s nothing better than enjoying the first hint of hop aroma and anticipation of cool bitterness found in an exquisitely crafted beer. You drink long and deeply, appreciating the complexity and simplicity of the fine malt beverage in your hand. Do you ever pause to wonder about the inherent risk in getting that beer into your glass?


Brewing an excellent beer requires


knowledge, skill, quality ingredients, and recognition that beer making and procure- ment can be risky business. Whether you are a beer drinker, homebrewer, or an em- ployee in one of the many craft breweries, you can maximize your beer enjoyment by avoiding injury. Let’s review some com- mon hazards and ways to circumvent them.


Milling, Mashing, and the Boil • Mills crush grain, fingers and hands— objective: crush grain only.


• Hot water is…HOT! Stay cool by avoiding contact.


• Keep loose clothing & hair away from open flames.


• San Diego homebrewers brew in flip flops & shorts—be careful when moving your kettle off the flame or carrying it to your wort chilling area. Hot wort on skin is like napalm.


Sanitation and Wort/Beer Transfer • Sanitizers kill beer contaminants— and hurt the eyes & skin—handle with care, gloves & glasses.


• Do the math…wet 5 Gal. glass car- boy (fermenter) + wet hands = loss of grip + loss of beer + broken glass + loss of blood.


• Bump a tile or granite counter top enough times while carrying your carboy and it will break (see previ- ous equation).


• Pressurized piping carrying hot liquids can burn if touched, more so if they leak or fail. Always consider failure as an option and plan to be in a safe place when it happens.


Beer Handling • Cases of beer weigh about 20 pounds—lift carefully and watch where you’re walking.


• Most beer cases have handles—use them to carry beer and as an excuse to buy a full case.


• Use a cart when beer shopping—you won’t strain your back and you can carry a lot more beer.


• Kegs have handles—use them, lift with your legs, and don’t smash your toes.


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• Use a hand truck or forklift to move kegs & casks around the brewery (even 5 Gal. kegs you macho brew- ers).


Dan Drown is the owner of Drown Con- sulting, LLC. He has been homebrewing since 1993 and works with several of the award-winning San Diego County brew- eries on development and implementa- tion of occupational safety programs.


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Austin of Firehouse Brewing Co., staying safe


fter David Crane finished brew- ing his IPA during the holidays last year, he researched what he could do with the spent grain. He came up with the perfect gift idea for the dog lovers in his life: Doggie Beer Bones. Dogs love the flavor, which depends on the grain variety (plus a touch of peanut butter). The rest of the recipe calls for flour, eggs, and water. Reception was so positive to the first batch of thirty-six that he knew he was on to something. David, a veteran of the U.S. Marine Corps & avid fisher, started home brew- ing in Boulder, Colorado in 1996. After the success of the holidays last year,


Doggie Beer Bones Delight Discerning Dogs A


Who says recycling isn’t delicious? By Mike Shess


David purchased silicone molds and upgraded his equipment, allowing him to make ninety treats in a batch. Qual- ity control is maintained every step of the way by the neighbor’s picky pitbull named Myka. If you’re looking for a Christmas gift for the beer lover with a dog, David currently sells Doggie Beer Bones at the Farmers Market in Little Italy. There, he shares a booth with Julie Morris of Handmade Green For Dogs, purveyor of fine dog accessories, every Saturday 9 am – 1:30 pm.


What can we expect in the future from the deliverer of delectable dog distractions? “We’re going to start work- ing with the local breweries to develop a brewery-branded Doggie Beer Bone,” says David. Sculpin-flavored treats? It’s a dog’s life, indeed.


Doggie Beer Bones can be purchased online at doggiebeerbones.com, Ballast Point Home Brew Mart in Linda Vista and the Little Italy Mercato every Satur- day from 9AM - 1:30PM.


Left - Auggie, another member of the Doggie Beer Bones Quality Control Team, ensures the latest batch is up to snuff. Above - David Crane with Misty Birchall of PubCakes


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Guest Tap is a new column we are trying out. It’s like an open mic with a filter; we’ve received overwhelming interest in writing for West Coaster. If you’ve got something to say, can write, and are knowledgeably involved with the San Di- ego Craft Beer Community, shoot us 500 words or less. Fair warning: It may be edited ruthlessly. Controversy welcome, but we get the last call in what goes to print. - Ed (mike@ westcoastersd.com)


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