Then he added, “Why don’t you package your coffee in these K-Cups?”
Peters said she had thought about it but learned that Keurig, the leading maker of single-serve brewing devices, required coffee roasters to produce and sell volumes that were beyond her reach. Gorbatenko, who had been an engineer and patent litigator in his career, offered to build a machine that could package her coffee in single-serve cups.
She expressed interest, but she told him she wanted the cups to 100 percent biodegradable. “I thought it would be simple wimple,” Gorbatenko said.
Peters couldn’t afford the machine that Gorbatenko first produced. But he kept working on the idea, spending much of the past six years developing the product while looking for a partner to supply coffee.
Last year, he approached Peter Middlecamp, owner of Black Sheep Coffee in South St. Paul, asking whether he would be interested in purchasing his specialty machine.
“George’s machine is great. It’s fast, it’s easy … and it makes that dream totally a reality.” Peter Middlecamp, who rebuffed Gorbatenko’s small-scale coffee pod idea 20 times before coming aboard
It’s tempting to call Unbridled a transition beer. Its husky hop profile is right in line with the West Coast-emulating beers of Surly’s halcyon days (Furious, Overrated!, Abrasive), but the full-Brettanomyces yeast bill and fruity backbone show a clear deviation for the booming brewery. The brewers in Brooklyn Center have become enamored with Brett over the past two years, and the catty funk of Unbridled could soon become the brewery’s calling card in the way that big punches of cascade is now.
It’s becoming apparent that as food garners more respect as a craft, just like brewing, the consumer’s palate tends to embrace flavor, not endure tradition. “At the end of the day, you need to think about what works with what,” says Orkin. A mirror of his food menu, the beers at Ivan Ramen fall into two categories: a light, crisp supporting cast of Japanese beers, or flavorful experimental American brews.“Some of the more sour, tart, floral beers tend to wash away the fat that sits on your tongue, and [the eater] can enjoy the flavors of both things,” explains Combs.
“Our data showed that home-brewed Vegemite beer could be easily made from sugar, Vegemite and yeast but not from just Vegemite and sugar, or sugar and yeast,” he said.
“The Vegemite added the nutrients necessary for the fermentation process, but there are also many other sorts of food apart from Vegemite — such as fruits or ginger — that could provide those additional nutrients.”
Schulz said that the brew left a distinct aftertaste and is very cheap to make and estimated that the real-world cost of Vegemite beer would be about 9 cents per 375 millilitres, compared with the retail cost of bulk commercial beer at about $1.60 for the same volume (via ABC.au).
“Vegemite beer is therefore substantially cheaper than other readily available products,” Dr Schulz added.
“These mature consumers (30-45-year-old adults) who yearn for the finer things in life, are behind this evolution of the special occasion trend, which is opening up more in-outlet occasions to operators. Cidrerie Stassen will tap into these occasions, by offering a premium artisanal cider to trade up from traditional apple cider.”
Taedonggang beer is said to be a “full-bodied lager a little on the sweet side, with a slightly bitter aftertaste.”