Will Bike For Food!

Kate and John's Travels In Search Of Good Food and Beer

   

Category : Beer

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Go Rogue, and You’ll Feel Like A King

Filed Under : Beer,Photos by John
Jan.16,2012

We are currently in San Diego, one of the most beer-friendly places on earth. Before I get into how awesome this place is, I had to pull some photos from the archives to give some “uber beer-props” to one of our best brewery visits of the trip. That’s saying a lot considering we have ridden 5,500 miles visiting dozens of breweries.

This brewery has literally “bought the farm.” Rogue Ales of Newport Beach, OR has a Hopyard and Barley Farm and uses the ingredients grown there in their beer. They are taking steps to close the loop in the beer supply chain. Great example: They grow pumpkins on their farm, roast them in their kitchen, and put them in their (delicious) Pumpkin Patch Ale. They’re not the only brewery on the West Coast that has done this. Stone Brewing Co. in Escondido, CA also has a farm from which they source ingredients for their beer (more on them in posts to come)!

I have a feeling we’re going to see more of this in the beer world as time goes on. Why, you ask? Brewers of craft beer go the extra mile for their sudsy creations. Naturally, they care about each ingredient that goes into the beer because it greatly effects the quality of the product. If you’re making a killing brewing your hearts desire, why wouldn’t you try your hand at producing the ingredients for the product about which you are most passionate? Craft breweries are making strides to lessen the impact they have on the earth while increasing the impact they have on our pallets. They may be the greenest businesses out there (besides family farmers! Seeing this first hand brings a proud tear to my beer-loving eye.

Rogue Brewery Taster

We started our brewery tour with a tasting. What better introduction to a great brewery then sampling some of the product the freshest you can get it?

rogue flight and food

Because we had been cycling, and we believe in responsible consumption, Rogue hooked us up with something to put in our bellies. It became immediately obvious that people who care this much about their beer also care a ton about their food. They even combine the two. That's right. You will find Rogue's beer in your chili, Reuben, Ale bread, fish & chips, pizza, cheese soup, mussels, and pita!

rogue brewing

With our bellies full, we took a tour with brewmaster John Maier. John has been with Rogue since 1989. At the top of these stairs is where he works his magic.

rogue brewer

John shows us the computer used in the brewing process. Former Senior Technician at Hughes Aircraft Company, John is a smart dude. It takes a real pro to produce good beer on a large scale.

rogue brewing mashing in

Here, malted barley and hot water is combined to create "wort" or young beer. The hot water extracts the fermentable sugars that the yeast eat a little later along the process.

rogue brewing boil kettle

Once the spent grains have been removed, the wort goes to the boil kettle. The boil removes any organisms that are not water in the beer. At this point, hops are added for bittering and aroma, as well as spices (depending on the beer) for flavor.

rogue brewing fermenting

Specific beers are aged in barrels that were once used for whiskey, bourbon, or wine. The barrels add unique flavors and complexity to the beer.

rogue brewing bottling line

Finally, the beer is sent to the bottling line. After this, it is ready for transport to beer-fanatics across the country.

john maier of rogue brewing

Ever the attentive brewmaster, John inspects a bottle right off the line. This is one of my favorite pictures of the trip. Imagine capturing a picture of your favorite artist in the midst of creation. Beer is an art as much as painting and photography, and John is up there with the greats.

Rogue’s Mission is one that I can get behind:

To brew the finest varietal ales in the world with an uncompromising devotion to Quality and the Art of Brewing.

To present the finished work with a touch of educational, entertaining mischief.

To be dedicated to the Rogue in each of us.

To remember it is not simply a matter of profit, but a highly personal work of art.

To build relationships, not just ales.

To be like great friends and remember it’s what’s inside that counts.

Rogue brewing and the foodcyclists

Our Rogue experience in Newport Beach was a memorable one for sure. Thanks to John for showing us around, and sharing his art.

The awesomeness does not stop there. John is an avid cyclist, and bikes to work every day. His wife, Stacey, heard about our trip though our friends at PubQuest.com and hooked us up in a huge way. Rogue has their own B&B (Bed & Beer) across the river from the brewery. The first floor is a beer bar that features Rogue’s many delicious brews. The top floor has several little apartments for those who are in town visiting Newport.

Kate & I started our day without anywhere to sleep that night. No big deal, as we had done that dozens of times before. Well, Stacey & John couldn’t stand having us continue our ride down the Pacific Coast Highway searching for a camp ground at the end of the day. They put us up in the B&B for a night. Let me tell you, for two people who go long stretches without showers, privacy, or a comfortable bed, this was heaven! Even if we had all those things and this was just a vacation spot that we drove to, it would have stood out as an experience we’d remember forever.

We spent the night drinking fresh Rogue beer, listening to the seals in the harbor right outside our window, and airing out our wet camping gear. The kindness and generosity shown to us was overwhelming. They believe in what we are doing, and they showed their appreciation in the best way possible.

With over a dozen beer locations, nationwide distribution, and a busy brewing schedule, Rogue still took the time to help out the little guys. It wasn’t the first time we had been lent a helping hand, and it wouldn’t be the last. From someone who has traveled our country extensively, in perhaps the most vulnerable way possible, I want to let you know, people are good. The frightening state of the world on the news today is mostly sensationalized to boost ratings, and, despite the contrary, it is OK to step out of your comfort-zone.

bicycle the pacific coast

We will always look back fondly on our ride down the Pacific Coast. The power and serenity of the Pacific Ocean is both inspiring and humbling. We might not have ever seen it, if we didn't take a chance and leave comfort and routine behind.

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Lagunitas Brewing Company, Petaluma, CA

Filed Under : Beer,Photos by John
Dec.6,2011

Last week, we rode to Petaluma, CA to visit one of my favorite breweries, Lagunitas. They did not disappoint as they took us on one of the most fun brewery tours we have been on.

A testament to how good the beer is, Lagunitas experienced 62% growth last year. That is a lot considering we are currently in a recession. To keep up with demand, they are expanding their brew house to increase production.

Our tour guide, Ryan, was full of fun facts about the history of Lagunitas and the making of their delicious beer. Here he is talking about the use of whole flower hops and how they get turned into pellets.

A fresh batch of beer "mashes in". Milled grains are mixed with hot water to break down the barley into simple sugars for the yeast to eat.

The young beer or "wort" is boiled in the boil kettle to clean out any impurities and off flavors.

After the grains have been filtered out and the young beer is cooled down, it travels to the fermenting tanks and yeast is added. The yeast particles are living organisms that eat sugars, poop alcohol, and farm carbon dioxide. They are what make beer the intoxicating, bubbly, and pallet-pleasing drink that it is.

Safety first as we head to the bottling line.

The beer is put in bottles for distribution across the United States.

I first tasted Lagunitas in New York City. 4,700 miles of bicycle riding later, it was good to experience it at the source.

This is what Santa's workshop would look like if he only delivered to craft beer enthusiasts on Christmas.

After the tour, we went back to the Beer Loft Man Cave Bar Room Place in the brewery. We got to sample some more of Lagunitas' stock before heading off for the day.

Thank you to our tour guide Ryan and all the folks at Lagunitas for doing what you do best.

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Where Young People Go To Retire

Filed Under : Beer,Food,Photos,Trip Update by John
Nov.8,2011

We are currently making our way down the Pacific Coast, but we cannot forget the great experiences we have had before we got here. Two days riding before we saw the great Pacific Ocean, we were in Portland, Oregon. It is said Portland is “where young people go to retire.” As we neared Oregon, we were told that Portland is a mecca of food, beer, and cycling. When we arrived, we found that all of the rumors were true.

We set ourselves up for a whirl-wind tour of Portland: Doughnuts, food trucks, beer, and, to top it all off, a farmers’ market.

When we're riding our bike we burn between 4,000 and 8,000 calories a day. We do our best to eat right, but sometimes, we have to treat ourselves. With that mindset, we made our way to VooDoo Doughnuts.

There's pure magic in the maple-bacon doughnut. It is one of their flagship doughnuts and, yes, it was amazing. Even I, a true believer in the powers of bacon, was a little skeptical at first. Once I bit in however, I was in maple-bacon heaven.

I had been craving a good sour beer for months. There's not a lot of good beer in the middle of America (although there is some if you know where to look). If good beer is hard to find, a good sour beer is ever harder. We had heard from miles away that if we went to Cascade Barrel House, we wouldn't be disappointed. Let me tell you, if you're a sour beer fan, this place is a destination worth planning an entire vacation around.

Traditionally, Belgian brewers allowed wild yeast to enter the brew naturally through the barrels – an unpredictable process that many modern brewers avoid. Because of the uncertainty involved in using wild yeast, the sour beer brewing process is extremely unpredictable. The beer takes months to ferment and can take years to mature.

Barrel aging isn't limited to sour beer. These barrels belong to Hopworks Urban Brewery in Portland. Hopworks brews all organic beer. HUB is another brewery that puts sustainability and bicycling at the forefront of their philosophy.

Oak barrels are not the only thing you can put beer through at Hopworks Brewery. 'Tis the season for pumpkin beer and you can't get more pumpkin than this!

Cheers to HUB for making Organic Beer that is delicious. Their reputation spreads far beyond Portland. We were told that we wouldn't be getting the full experience in Portland if we missed Hopworks and we weren't disappointed.

Part of the reason that Kate and I are visiting breweries is to experience beer where it is most fresh. There are not many people in the world who can say that they have experienced as much good beer as we have right at the source. A good example of fresh beer is getting a pour right from the fermenter at HUB in Portland.

This post wouldn't be complete without a nod to Hair of the Dog brewery. Their beer was recommended to us by a friend at 99 Bottles in Federal Way, WA. We're glad we followed his recommendation because Adam and Fred (two of the flagship beers at Hair of the Dog) really left an impression.

We capped off our stay in Portland with a visit to the farmers' market at Portland University. The colors were changing on the trees, there were pumpkins lining every other farm stand, hot cider was easy to find, and we discovered these gems at one growers stand.

We stayed with friends, Ben & Katie, in Portland. We were handed off to these two by previous hosts who thought our mutual love of beer and great food would bond us. We had a blast with these two and graciously accepted any and all advice they gave us about enjoying the city.

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TRIP UPDATE:

Kate and I are in California, slowly making our way to San Francisco. We have visited a number of farms and breweries in the last couple days, and have countless scenic vistas. We thought there would be more connectivity once we hit California but it seems we are finding ourselves occasionally back in the “wild”.

We are very excited about the farms, breweries, and wineries to come. We have a boat load of great photos from the coast that we are eager to share with all of you.

5 months on the road! We cannot believe it.

This post, bunny approved...

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Because It Matters

Filed Under : Beer,Photos,Sustainable Business,Trip Update by John
Oct.28,2011

Sunset from the deck of John's Apartment

After saying goodbye to the San Juan Islands (for now), we made our way South to Seattle. On the way, we met up with Warmshowers Host  Rick who took us to his favorite brewery. Skookum Brewery is located down a long driveway, almost in the middle of the woods, in Arlington Washington. Skookum is the kind of place that you would call “my brewery”. Started by former contractors, Ron Walcher and Jackie Jenkins, the “oak clad, copper banded fermenting vessels, mashtun, and brew kettle give a traditional look but still have all the modern brewing technologies.”

The beer at Skookum holds up to some of the best we have had. If you find yourself North of Seattle, it’s a must if you’re in the area when they are open.

Rick and us at Skookum

Getting into Seattle, Kate and I met up with another Warmshowers host, John. The view from his back deck was breath-taking, as shown in the sunset picture up above. We tried to make the best of our short time there. With so much to see in a big city, we stayed local to the Fremont area.

Kate snuggles up to the larger than life Fremont Troll. He is holding an actual Volkswagen Beetle in his hand.

There were two things that we had to do while in Fremont: 1. Visit Theo Chocolate, 2. Visit Fremont Brewing.

Lucille Ball ready for work at Theo Chocolate. With our friend Meg, we went on an hour and a half tour of Theo which of course including a lot of chocolate tasting. The name "Theo" comes from Theobroma, literally translated into "Food of the Gods", is the scientific name for the cocoa trees. Sidenote: Dogfish Head Craft Beer has a Theobroma Chocolate Beer

On the tour we learned the history of Theo, how the beans are sourced and processed, and how their delicious chocolate is made.

Theo is the only “bean to bar” organic and fair trade certified true chocolate maker in the United States! That is why we have such an interest in them. What does that mean though? Being organic means all of their ingredients are sustainably sourced. Being fair trade certified means all their ingredients are produced ethically and the farmers can take their livelihoods to the next level of sophistication Finally, “bean to bar” refers to the processing of the cocoa beans which go from raw material to finished product all on premises.

Garrett Oliver, Brooklyn Brewery's brewmaster, states in his book "The Brewmasters Table" that chocolate actually pairs better with beer then wine. Theo knew of this wonderful marriage and created a chocolate and beer pairing kit to take home.

After we left Theo, we took a stroll down by the water, headed East to Fremont Brewing. It was there we met up with our host John and enjoyed a couple pints of well crafted beer. The guys and gals at Fremont Brewing put the same care and effort into their beer that the folks at Theo put into their Chocolate. Founder Matt Lincecum tells the story of their first beer in this video.

Because Beer Matters

After we left Seattle, we rode down to 99 Bottles in Federal Way to give a talk on our trip. The owner, Craig, had heard of our trip on the Howard Stern Show and wrote to us through our website. He said, “If you’re coming through town we’d love to do a beer tasting, and feature you trip and what you are doing.” When the time came, Craig and his wife Tiffany held a great event featuring New Belgium Beer (a brewery we visited and loved in Fort Collins, CO) and opened up the floor to let us talk about Farm Aid and our travels.

The support shown by them was overwhelming and the reception by the people attending was a ton of fun. The venue was a beer lovers dream, and the event was decidedly a big success.

99 Bottles has over 1,000 beers from all over the World

Thank You to Tiffany & Craig, two people who truly appreciate finely crafted beer. (Craig never smiles for pictures, but always when he's talking about beer.)

On our way South, we had yet another memorable stop. This time it was cookies that called. And not just any cookies… These were hand-made, fresh, made with real butter, mostly organic, and delicious cookies from The Main Street Cookie Company.

Started by the Zambutos in 2005, they harnessed Joycelyn’s creative cookie baking powers and built a cookie company.

Touring cyclists need carbs! We got the cookie hookup and it kept us going through the day.

Welcome to Cookie Heaven. Thanks Joycelyn!

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Give A Bike

With all the people we have met along our travels, there has been no shortage of inspiration. It’s challenging lifestyle, but we constantly find reasons to keep going and to keep smiles on our faces. I have mentioned these two crazy people before and it’s about time I mentioned them again.

Adam & Christy Coppola have bicycled all 48 continental United States this year. No small feat for sure. We have now met up with them three times on their journey, twice while on ours. The most recent was in Castle Rock, Washington, right before we dropped into Oregon.

It takes a certain kind of person to spend that much time on a bike...

Christy’s writing has been an insightful look into what life on the bike has been for them, while Adam’s photography is unequivocally some of the best I have seen… Ever. Together, the two of them paint a beautiful picture of what it is to bike tour, and they do it all for a great cause.

The increasing quality of my photography has been greatly influenced by the guidance, tips, and suggestions I have received by Adam. If you think my stuff is at all good, please check out their blog.

Their trip is starting to wind down. Having ridden through the 48 conjoined states, they are taking time in Alaska and Hawaii before heading home to Connecticut.

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Trip Update:

Kate and I are on the Oregon Coast. We will be in California in a couple of days with San Francisco in our sights for the end of November. After almost 6 months on the road and approaching the 5000 mile mark, we will take some time to write, process photos, and take advantage of what San Francisco has to offer. But not before we visit some more great farms, breweries, and restaurants first.

It’s going to be an exciting and busy month for us. The weather has been good so far (though I fear to write that too soon). The hills have been taxing on the legs as we head South down the West Coast, but the views make up for it. There’s something about seeing the powerful beauty of the Pacific to lighten our spirits and give strength to our legs. Cannot wait to get those photos up to share.

That said, we are getting back into camping mode after spending some time in the pulchritudinous (thank you, thesaurus.com) cities of Seattle and Portland. It is likely we will go a few days with scare power and WiFi. Bear with us.

Besides the scenery, we have really enjoyed the people out here. There is a lot of work and a lot of effort being put into food and drink because it matters. It matters to each of us personally (we cannot function without eating), it matters to local communities, and it matters to us as a global community. Sustainable food is not something that is elitist and “kitchy”. Local and sustainable food is where our food system is heading, slowly but surely, and largely because of the folks we feature on our site. Of that, I am certain.

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Oh Give Me A Home Where The Cyclists Roam

Filed Under : Beer by John
Sep.14,2011

The famous Fat Tire bikes. Every employee gets a bike after working at New Belgium for one year, Of course, they are all encouraged to ride to work.

Before Kate and I spent our days living in the woods, bathing in streams, fighting bears, and dancing around to fend off the cold, there were warmer, more beer-filled days in Colorado. One of the main reasons for going to Colorado in the first place was to visit New Belgium Brewing.

It just so happens that through my exposure on the Howard Stern Show, one of the employees at New Belgium, our new friend Brian, sent me a message and invited us to stay with him and his wife, and to take a tour of the brewery.

Ring your bike bell if you appreciate craft beer!

New Belgium got it’s start when the founder Jeff Lebesch took a bike ride around Europe on his bike with “fat tires” discovering beer. He came home with a head full of ideas, and a heart full of inspiration. One of the first beers he brewed with his new knowledge was to become New Belgium’s flagship beer, Fat Tire.

The tour only lasted, hmm, 90 minutes, but the beer memories, those will last a lifetime.

It is hard to talk about New Belgium without mentioning the effect it has had on the culture of Fort Collins, the city that it calls home. Fort Collins is about as bike-friendly as it gets. Bikes lanes abound, people ride everywhere, and I don’t know the statistics, but I am sure bikes outnumber cars. New Belgium brings that bike and beer mix to a city that is already awesome. For that, we at FoodCyclist.com salute you.

The tour started out as any tour should, with a tasting, and a history lesson.

Here we see what is called "mashing in." Hot water is mixede with malted barley to break down and extract the sugars that will be fermented by the yeast later.

The brewery itself is beautiful. There are sculptures of bike parts everywhere. It's weird to think that a production facility can give you the feeling of being warm and comfortable, maybe that was the beer.

On the tour I got to test my pouring skills. I have to say, I'm a natural. Kate however, still learning.

Our tour guide Mitch totally photo-bombed me being awkward. That man is the bees-knees, and knows his beer.

New Belgium makes an investment I haven't really seen since my visit to Dogfish. These are large oak fermenters that add flavor and delicious quality to the beer. An expensive investment for sure, but good beer is worth it.

Yes, there's a slide at New Belgium. Why? Because stairs are lame. I will definitely have a slide in my farm house. That being said, hopefully Kate will decend a little more gracefully. That's Brian laughing in the background.

We loved New Belgium. The beer, the bikes, their emphasis on sustainability, and most of all their employees (and their families... here's looking at you, Jenny). We'd like to thank all the folks there for a good time, and for doing what you do.

Of course, the only thing that you can do after you have spent the afternoon on a brewery tour is to go enjoy more beer, and of course some good food. When I asked Brian where we could get a good bite to eat and sample some great beer there was no hesitation, The Mayor of Old Town.

The Moyor Of Old Town has 100 beers on tap at all times with a rotating beer menu. Not to mention their food kicks a**. Important note, bikable from New Belgium.

It can be hard to decide what you're in the mood for. I know, I had this very issue. No worries though, the beer-savvy staff know just how to tailor your whimsys into the perfect choice.

"But John, 100 beers, what happens when one doesn't sell and it gets old?" Not to fear, high-tech gadgets are here. These little sensors cal keep the owner up to date on how much beer is poured, when a keg kicks, and a slew of other data. It then compiles all that beer knowledge and sends him a text on his cell phone. No keg sits in his fridge more then 30 days without bein changed, so it's always fresh.

Kevin and Barb Bolin work to bring you a large selection of the best that beer has to offer. It was definitely a good choice for a stop in Fort Collins and I would recommend it to anyone.

Can you tell we loved Fort Collins? Put it on the list of potential places that we might want to live when this is all over. Thanks again to all of our new friends there, we will certainly be back to visit.

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Trip Update

We are getting closer and closer to the West Coast! Right now I am writing this blog post from my tent , literally in my tent, leaching off wifi from somewhere. We’ve been in the dark (technology-wise) for a few weeks, and it’s been quite enjoyable. Oh the stories we have to tell, and the photos we have to share. We still have a lot of camping ahead of us, and even more days without showers or real laundry. The other day I bathed in a stream, or at least rinsed off.

We’re in Montana headed toward Idaho. Friday we’ll be in Missoula, then down Scenic Route 12 into Washington.

The days on the bike have gotten longer as the sunlight hours have gotten shorter. I have really enjoyed getting up early and making coffee and oatmeal on our camp stove. I grew up camping, both with family and the Boy Scouts. Making fires, cooking on a tiny stove, and pitching a tent are second nature and something I really enjoy.

There’s still really only ranches and National Forests around here, so we haven’t had many farm visits. We’re so thrilled to be headed to Washington State to get our hands dirty again with some farm work.

West Coast here we come!

 

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Boulevard of Beer Token Dreams

Filed Under : Beer,Photos,Sustainable Business by John
Aug.11,2011

Since St. Louis, Kate and I have heard from just about everyone, “When you get to Kansas City, you have to go to Boulevard Brewery!” So of course, twist our arms, we had to go to Boulevard Brewery.

I’ve now been to a number of breweries, and I’ve met a lot of people who have “the best beer ever”. While I don’t agree that any one brewery can be the best ever, Boulevard sure lives up to the hype it receives.

As is the case with all craft breweries, the inside is spotless. After all, a dirty brew house makes dirty beer, and they’re certainly not in that business. Where Boulevard excels is balancing that sterility with a sense of charm and green building design.

The steel and concrete structure holds the cool in the summer, and the heat in the winter. There are giant glass windows throughout the building so that throughout the day the brewing process takes place primarily in natural light, a huge energy saver. The floors, staircase, bar elements, and other pieces throughout the brewery and brew pub are made from recycled and reclaimed materials.

One of the greatest green elements was the roof. High above the noise of the bottling line and the heat of the boil kettle, there is a serene place where grass grows and the energy of the sun is harnessed. The “green roof” is covered in plant life which absorbs heat, insulates the building, absorbs rainwater runoff, absorbs CO2, and produces oxygen. Not too shabby. There are also large solar arrays that turn sunlight into electricity for the building.

So yeah, the building is cool, the tour is impressive, but how’s the beer? Fantastic! At the tasting room, we sampled the better part of what was on tap, and we were quite impressed. The Pilsner was full of flavor, but light on the palate. The Pale Ale was well balanced and good for any time of year. The ZON, Boulevard’s take on a Belgium witbier, was perfect for the heat of summer, while the Bully Porter will keep your stomach full and cheeks warm in the depths of the coldest Air Conditioning.

After an afternoon of great company and delicious beer, we headed to the fountain at Crown Center. This urban oasis provided less than an acre of pipes that blasted water from the ground up to be enjoyed by anyone with a bathing suit… or an adventurous spirit.

Of course we did what every sober and sane person would do, and played in a public fountain.

Enjoying the refreshing water.

Like I said, sane and sober.

 

 

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Booze Cruise on the Missouri

Filed Under : Beer,Cool Stuff,Photos,Sustainable Business,Trip Update by John
Aug.4,2011

This week has been busy and full on the Katy Trail in Missouri. We have been book-ending 50 mile days on the road with brewery visits, wine tastings, and hotel stays. Let me tell you, it’s a tough job, but someone’s got to do it.

At the beginning of the week, we left St. Louis to stay with more friends in Washington, MO. We were met with the same open arms and generosity that we had experienced in St. Louis. The thing about staying with family and friends is that sometimes you end up in some very interesting accommodations.

That's right, we slept in the princess room.

We had a great night with some amazing people. Kate got her “teacher fix” playing with the 5 year old and 2 year old, while I sat back and enjoyed not having kids of our own yet…

With the heat during the day, Kate and I have continued to be up before sunrise to hit the road early. The humidity has been so high that at times the valley around the Missouri River is covered in a fog.

The fog helps to block the sun and keep things cool for just a little while longer. Here we are crossing the Missouri river, something we did several more times in the course of our Katy Trail excursion.

Like I said earlier, Kate and I have had some tough times on the trail this week. Just when we thought it couldn’t get any worse, we ended up in prison. Looking at the free world from the other side of steel bars, we had but one choice, and that was to try some pretty awesome beer.

We made a stop at Prison Brews in Jefferson City to try their craft brewed beverages, getting a taste of freedom from the tasteless mass-produced beer that is crammed down our throats (not always literally) by corporate giants. This small brew pub, located two blocks from a defunct prison, yields some great craft brew.  Our favorite was the APA (American Pale Ale) which was perfectly hopped and refreshing.

We had started the day with nowhere to sleep. Not the first and certainly not the last time this has happened. When the Baymont Inn and Suites heard about this, and the details of our trip, they offered a room for the night in support. We loved swimming in their outside pool, and were well rested after a night in the comfortable, air-conditioned room.

It's not the "Princess Room" that we were used to, but it was darn nice.

When we left Jefferson City the next day we made our way to Rocheport. The trail riding was great. Crushed limestone under our tires, leafy canopy to shield the sun, and dare I say, a bit of a tailwind. Unique sights during the ride included various caves carved into the Bluffs, beautiful sunny views of the Missouri River, and plenty of wildlife to keep us on our toes. When we got to Rocheport, something a bit unexpected happened. We stopped to grab a quick something to drink at a little trail-side cafe and began chatting with a gentleman who was there with his basset hound, Oliver.

We told him of our plans to go to the local family-run winery, then find somewhere to camp. He told us that our plan wouldn’t do. The temperature was climbing and it was looking to be a record setting day. Seemingly without second thought, Mike, the owner of Big Muddy Mandolin, invited us to stay in his spare room.

Mike's mandolins are all built by hand. He showed us the process, and meticulous level of skill that goes into crafting each instrument.

Because inviting us into his home, feeding us, and letting us do laundry wasn’t enough, Mike offered us his car for a few hours to go to our intended wine tasting.

We drove one mile down the road for the first wine tasting of our trip. Les Bourgeois is the third largest vineyard in Missouri and has been family owned and operated since 1976. Not only is the wine very good, but most of their menu is sourced locally and they even provide a list of their farmers.

After the record heat of Tuesday (111 degrees in some places), it was just a little bit cooler on Wednesday. The riding was pleasant as we covered the 55 miles to Sedalia, MO. Unfortunately, we’re going to miss the Missouri State Fair that will be here next week. Maybe next time.

Kate and I consider ourselves very lucky individuals, or rather, a very lucky team. Our luck continued to shine when the Comfort Inn in Sedalia offered up a room in support of the trip.

After stretching in the pool (a favorite activity of ours), we showered up and Kate was immediately in bed. I had to pull her out to do an interview with the local newpaper in the evening, but since then that's where she's been.

We’ve had a great week on the trail, and we’re looking forward to the next couple of weeks. We’re working our way toward Kansas City for Farm Aid 2011, and then on to Colorado to celebrate our 1st wedding anniversary. No idea how we are going to get across Kansas in time after Farm Aid, but it always works out somehow.

Twitter Questions:

I’ve gotten some great questions over Twitter in the last few days and I wanted to answer some of them here.

@bcrenner15 wrote: “Enjoying following your trip. You two having any second thoughts?”

-Absolutely not. We’re really enjoying ourselves. There are times where the going gets a little tough, but that happens with anything. The good far outweighs the bad and we have high hopes for the future.

@jferralli wrote: “What is your typical diet that doesn’t sit like a rock in your gut in this weather?”

-The thing that has been working really well for us while riding is fresh fruits and vegetables. Apples are a favorite. No wrapper, refreshing. We’re avoiding hot and heavy meals, especially in the morning. In the evening, if we can find some place cool, pretty much anything is fair game.

@oldfartjim wrote: “where r u today in Mo.?”

- We’re heading toward Kansas City. We update the Google Latitude Badge on the upper right of our site daily (when we can) and we update our maps page whenever we have Wifi.

@Brickner56 wrote: “You keep your girl safe in this heat. Good Luck to you both. Love the updates, pictures, beer, and pictures of beer.”

-Will do on keeping Kate safe. We have made some adaptations so we will both be safe in the heat. Glad you like the updates! We’ll do our best to keep the content coming.

 

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Kickin’ Back In The Lou

Filed Under : Beer,Sustainable Business,Trip Update by John
Aug.1,2011

Our family halfway across the United States.

We made a push to get into St. Louis, and we have enjoyed spending some time exploring the city and enjoying good company.

Our family was relatively small when we said goodbye to New York about 58 days ago, but since then, it has grown and grown and grown.  I joke to Kate sometimes that is it good we got married before this trip started, because if we got married after, we’d need a stadium to fit the guest list.

We have been “kickin’ it” with the Muellers this week. The family of a dear friend, they took us in as if we were part of the family. They share the same appreciation for slow food, and good beer that we do. Needless to say, they have been excellent tour guides around St. Louis.

One of the places they took Kate and I was to the Schlafly (sch-laugh-lee) Brewery. Of course, the first thing I noticed when I walked in the front door of their brew pub is that they make their own bike jerseys.

As often as I see it, the joy of seeing slow food, craft beer, and bicycling come together never ceases to amaze me.

From my early days of touring, I visited Pete & Gerrys Organic Eggs and shared some good craft beer with the owner Jesse, and enjoyed food, drink and cycling talk on the “Micro-Tour” when I visited Dogfish Head Brewing.

On this trip, I’ve enjoyed slow food and good beer with our good friends Andy and Diane at Victory Brewing, and had the pleasure to visit Schlafly, which was simultaneously hosting a farmers market in the parking lot of their brewery.

Schlafly can be found all over the city. A local favorite, we had it at home in bottles, at Chipotle Mexican Restaurant, at the Boat House Restaurant in Forest Park (Schlafly brewed a beer specifically for them), and at The Bridge Tap House & Wine Bar, which has 55 beers on tap.

With all the quality beer that Kate and I have tasted direct from the people that are making it, we have developed quite a palate for good beer.

Kate and I have found that good beer is almost always paired with good food. The people producing either hold a mutual appreciation for all things local and are inspired to marry the two. Outside of Schlafly, we visited some of the farmers that were bringing quality food to the masses.

The folks at Ozark Forest show off the deal they get for being farmers marketing near a brewery: All the farmers get 1/2 price beer on market days!

We picked up some tomatillos at the farmers market (amongst other things) which were later turned into some pretty awesome salsa.

We’re plugging along now on the Katy Trail, headed toward Kansas City. As we ride to the Farm Aid concert, the pedals feel light and the heat just isn’t as oppressive. It’s hugely encouraging to know all of the work we’ve put into the trip so far has been acknowledged by Farm Aid and earned us a pair of tickets to the event.

Along the route to Farm Aid 2011, we’re visiting various mico-breweries and our first every winery! The Katy Trail looks to have all sorts of surprises for us… We’ll fill you in later this week.

Thanks again to the Muellers and St. Louis for the rest and relaxation. We were fortunate to find a home away from home at the Gateway to the West.

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Beer in a Church, Fireworks from a Graveyard

Filed Under : Beer,Trip Update by John
Jul.7,2011

The kindness of random strangers continues. This time through our WarmShowers host Chris and his roommates Rachelle and Maddie in Pittsburgh. Through a rain shower or two, we got to Chris’s house on the 4th of July.

That evening, we all went out to grab a few beers at Church Brew Works. Church Brew Works is an old church that has been restored and turned into a brewery. You can’t help but feel a little funny drinking beer in a church. But after a while, the ambiance grows on you and it’s a good time.

With beers like Confessional Kolsch, Heavenly Hefeweizen, Pipe Organ Pale Ale, and Pious Monk Dunkel, the religious experience is complete with good beer.

After our semi-sacrilegious drinking experience, we then drove to a graveyard nearby to watch the fire works. Wait, graveyard? Yes, the five of us set up shop on the top of a hill over-looking the city of Pittsburgh, that just so happened to a be graveyard, to watch the fireworks as our country celebrated its Independence Day.

The view was only partially obstructed by trees, but was balanced by the fact that we could see the fireworks in several of the surrounding towns as well.

The next morning we hit the road, once again with no idea where we were going to sleep. It happens in bike touring. We were happy when we discovered the Panhandle Trail leading toward the Ohio River. After several hours on the trail, we were elated when we crossed the border into West Virginia!

Since getting into West Virginia, we have met a great many people and have been blown away with the hospitality. But that’s a story for the next blog post.

Website Issues Continue:

I continue to have issues with the site. Since writing this list last night, the most current issue has been fixed but I’m sure as I look around I will find more things missing. We here at FoodCyclist.com apologize for any inconvenience this may have caused you in viewing the site, and we assure you we are hounding the people responsible to get it fixed.

I would like to tell you that there is one person responsible for this, but there’s not. It’s many people, at one company. That company hosts this website. They are FatCow.com.

I say there isn’t one person I can blame because since they killed my site over a week ago, here is a list of many, but not all of the technicians who have handled my “support ticket.” This does not include the hours spent on the Technical Support Live Chat feature offered by the company. This is  6/30/2011 – 7/7/2011

  • Steven Nichols, Technical Specialist
  • Michael C., Tier 2 Technical Support
  • Damaris Garza, Technical Specialist
  • Mae Silva, Technical Specialist
  • Angel Anderson, Level 3 Technical Support
  • Marco Devis, Level 3 Technical Support
  • Seager Park, Level 3 Technical Support
  • Dario Slater, Level 3 Technical Support
  • Ramon Hamilton, Level 3 Technical Support
  • Angel Anderson, Level 3 Technical Support (first time with a repeat person)
  • Syd Mosley, Level 3 Technical Support

I post this list in the hope that they stop farting around, fix all the issues they have caused, and let me live in peace instead of continuing to give me a stress ulcer. I don’ know what else to do to make my point clear to them.

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Good Beer, Green Business

Filed Under : Beer,Photos,Sustainable Business by John
Jun.13,2011

There’s a reason that we’re visiting breweries, besides the beer. Almost by default, craft breweries are some of the greenest businesses out there. Not only is it good practice to recycle, re-purpose, and re-use, but it can often save the company money, too.

On the Micro-Tour, I had the good fortune to brew a full production batch of beer with Yards Brewery in Philadelphia. Sadly, I had the bad fortune of losing all the photos in a computer glitch. One month, several hundred miles, and one very hot day later, Kate and I were sitting in the tasting room of Yards.

Yards is no exception to the green brewery rule. As we walked around the brewery, evidence of sustainability was everywhere:

  • Pennsylvania’s first 100% wind-powered brewery.
  • Bar tops are reclaimed bowling alley lanes.
  • Floors made from recycled concrete and coated in SoyCrete sustainable compound.
  • Block walls covered in earthen American clay.
  • Hot water collected and reused whenever possible.
  • All fixtures, furniture and equipment are reclaimed.
  • Salvaged mahogany trim on the bar and walls.
  • Century-old pool table originally manufactured a few blocks away at 222 S. 8th Street.
  • T-shirts and hats created from organic cotton.
  • Reusable growlers to reduce packaging and waste.
  • Grains donated to local farms as feed.
  • Yards cases are printed using 65% post-consumer recycled cardboard at a local SFI(Sustainable Forestry Initiative) -certified manufacturer.

–

Trip Update:

Kate and I have played it a lot smarter since our over-heating incident. We keep very hydrated and the miles have been very enjoyable.

We got to visit old friends at Pennypack Farm in Horsham, PA. We picked up new tires to replace the year-old tires that were wearing thin. We spent the weekend with friends near Victory Brewery in Downingtown, PA. Now we are working our way West toward the Appalachian Mountains.

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