33 Books Co. Blog
A 7.09 Year Reunion February 07 2017, 1 Comment
It was super fun to run into Chris at last weekend's Artisinful Chocolate and Beer Festival at Culmination Brewing. As he walked past, he waved his book at me as he passed by my table.*
Seeing the faded ink from across the room (I am a designer with very sensitive eyes, you know), I said, "Wow, that looks like an old one!"
To which Chris replied, "I've had it a long time.**" When he got closer, I asked to examine the book, and when he flipped it, I saw a familiar logo, marking his book as either a first or second edition. Those printings were the only ones which used the BS Brewing*** logo. After that, everything said "33 Books," as that little book slowly became a little business.
Fun memory - and great to meet a longtime fan! Thanks for sharing, Chris!
* Actually, my electric delivery trike.
** If you're wondering why he hasn't filled it up yet, Chris told me he reserves it for "very special" beers only. He brought it to the fest in case he encountered something really magical, but has set the bar so high he doesn't always record a beer at every fest!
*** I started 33 Books Co. in November of 2009, as a side-gig to my side-gig: blogging part-time at BSBrewing.com. I was still gainfully employed as Creative Director at a small interactive (websites, apps, etc) ad agency in Portland. Little did I know what kind of an adventure that little book would lead me on!
A Vending Machine for Those with Great Taste November 14 2016, 3 Comments
When I was looking to move 33 Books Co. out of my garage this spring, I looked at a lot of prospective spaces. I knew I wanted something larger than my garage, with ground-floor access, and ... somewhere that I could sell my books directly to consumers: brick-and-mortar. A store. The final frontier.
I had big ideas. Classes! New products! Booze! A cash register!
And then I remembered an important detail: I don't particularly want to work retail! Set hours, schedules, the public ... no offense, but I like peace and quiet, time to design and print and make, where I can play loud music and listen to podcasts while I work.
Thankfully, I had this realization before signing that lease, and am now located inside a working cidery (Cider Riot!) where I am happily shipping books and maps and coins all over the world, alone and happy.
But, as fate would have it, my friends at said cidery opened a public taproom this summer, which re-opened the possibility of selling directly to you, gentle reader.
Rather than open a "book window" or standing awkwardly in the corner with a cash box and a box of books, I decided to use the power of techmology, in the form of a circa-1998 vending machine (a restored AP-111, if you're curious).
I am pleased to introduce to you the 33 Books Co. Automated Bookshop and Larder.
It's stocked with 20 books of my own design, Drinking Coins on demand, and a small selection of my favorite goods from Olympia Provisions, Woodblock Chocolate, Daneson, Smith Tea and Portland Bee Balm should you require logbooks or sustenance while enjoying some of Portland's finest English-style dry cider.
It's open - like the taproom - Wednesday through Sunday. For current hours, check out the Cider Riot! web site.
Come see it (don't forget the folding money*):
33 Books Co. Automated Bookshop and Larder
(inside Cider Riot!)
807 NE Couch St.
Portland, OR 97232
* The machine takes $1 and $5 bills, plus coins.
It's a Tough Job, But Somebody Has to Do It! September 19 2016, 0 Comments
I just got back this morning from a quick (23 hours!) trip down to San Francisco, one of my favorite cities on the planet. It's got a killer food and drink culture, and I always try to visit a few new places (recommended: Cellar Maker Brewing) and stay in touch with some of my favorites (Zeitgeist: much more fun with a group).
I was there judging the Confections category for the Good Food Awards. I have judged before, but this was a new one for me (and pretty delicious, too).
With beer, wine, cider, and probably every other beverage, there are general style guidelines (e.g. "IPA" or "Chardonnay") you can reference when evaluating a particular sample. The Beer Judge Certification Program (BJCP, for short) publishes very well-defined guidelines for hundreds of beer styles (Foreign Export Stout, India Pale Ale, Barleywine, etc.). When judging beer, you can compare the sample beer to this ideal, and note any deviations, which usually count as penalties. This removes most of the subjectivity from judging.
But it also reduces the impact of how pleasurable a particular product is (in the BJCP judging system, only 10 of 50 possible points are reserved for "overall impression").
I found it refreshing, then, when I got to the Good Food Awards tasting, and was told only to evaluate each confection on its sensory merits. How did it look? How did it taste? Did it meet your expectations for flavor as it was described?
I had a great time focusing on the flavors I was experiencing, and not worrying too much about what it was "supposed" to taste/look like. There were some surprises in there - who knew I could actually enjoy a marshmallow - and a whole lot of sugar, too.
Not a bad day at the office.