Hear Jacob Sullum Talk About the Craft Beer Renaissance at the Voice & Exit Conference in Austin


Next Saturday night I will be speaking at the Voice & Exit conference in Austin, timed to coincide with the 2013 South by Southwest film and music festival. My subject: "So Many Beers, So Little Time: How Upstart Microbrewers Launched a Delicious Revolution."

Other speakers at what looks to be an interesting event include Michael Strong of the Free Cities Institute, Healing Our World author Mary Ruwart, Don Beck of the Center for Human Emergence, and Catherine Bleish of the Liberty Restoration Project. Tickets are available here.

NEXT: Queen Elizabeth II Leaves Hospital

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  1. Whip In.

  2. The problem with seeing abortion as simply a matter of personal sovereignty is it doesn’t account for how the child was created. The child didn’t just arrive from nowhere and occupy the mothers body. The child was created by the mother. When a woman consents to sex, she makes a type of contract with the child to provide it with resources and an environment. It would be perfectly logical, in a libertarian society, to tell the mother that she could not simply change her mind and murder the child she created. There would be exceptions, of course, such as when the child endangers the woman’s life or the woman was raped, int hat case she did not consent to sex.

    1. Beer, abortion, it’s all good.

      1. Not exactly causal but I see the relationship.

    2. Scenario:

      Walking along the street one day, you notice a man you know, poor, filthy, and starving. Feeling pity for him, you invite him into your home so that he may be fed for the day and not have to sleep outside in the cold.

      The next day, he thanks you for your hospitality and points out that, without your help, he likely would have died. But when it comes time for him to leave (as you cannot be expected to house him indefinitely) he protests, pointing out that without the food, shelter, and safety you provide, he would be dead and thus that asking him to leave would be akin to murdering him.

      Is he right that you are now responsible for his well-being and the consequences on not being in your care? Or do you have a right to forcibly remove him from your property if he will not go peacefully?

      1. Slow morning, so I’ll bite.

        No human being has a right to live as a parasite off of another. You can evict him as you wish or show compassion as you wish*, but no other agent has the legitimate power to force your hand one way or the other.

        *You may not shoot the squatter in the head in cold blood and then throw his corpse into the street unless he’s an immediate, legitimate threat to your life.

        1. Im surprised to see so many “libertarians” defy natural law and science.

  3. Shit. I won’t be in town until Tuesday the 12th.

  4. “So Many Beers, So Little Time”

    Tell me about it. Still looking for a way to stay fit and try every beer. So far, no luck.

    1. You just have to spread your beer drinking over more of the day!

    2. Have you considered hashing?

  5. Are Top Men still looking at whether to stop Busch from buying Corona or whatever? Or have they already passed their arbitrary verdict? I lost track of that one. Seems ridiculous considering the selection shown above.


      ABI is restructuring the $20 billion deal to fight the DOJ’s anti-competitive ruling.

      ABI’s going to sell to Constellation Brands for $2.9 billion:

      1. the perpetual rights to the Modelo portfolio
      2. the Piedras Negras brewery where Modelo brands are produced for the U.S. market

      Also, as previously agreed, Constellation pays $1.85 billion for 50% of Crown Imports which is Modelo’s US marketer. Constellation already owns the other 50%

      Crown’s about to become the 3rd biggest producer of shitwater in the US. Congratu-fucking-lations to them.

      1. Thanks for the info. Good to see the DOJ is protecting us from… something. Honestly, the only product from either of those companies that I can stand is Negra Modelo, and then only if I’m eating Mexican food.

  6. 14 speakers listed but only 13 “visionary talks redefining community” are planned. All the speakers are being left to wonder, “Am I the one that sucked?”

    1. Let’s be honest? it’s Sullum.

  7. Obligatory homebrew brag: 9% abv winter warmer is finally drinkable just in time for spring, but I got lazy with my last two brews and went with imperial versions of a Black Butte clone & the White House Honey Porter (maybe some good will come of the Obama administration after all), both of which are still sitting in primary.

    1. Nice. How’d you hit 9%? Is it a candy-sugared Belgian?

      1. The Bot Bros, together at last.

        I’ve done candi sugar in the past for my Belgians (I did a Bernardus clone last year that was amazing, though it’s kind of a third-generation Belgian at that point), but lately I’ve been subbing in plain old table sugar & sometimes caramelizing a bit of it before adding it to the boil.

        For non-Belgians, my latest warmer included, I just go for a plain old malt bomb with an extra few pounds of pale extract, nothing fancy. I’m beginning to think that the designer yeasts coming out of White Labs can handle just about anything I can throw at them. If I become brave and can get my hands on a glass carboy, I may try out a Samichlaus clone in the next few months so that I can have an uber-brew ready for next winter.

        1. I’m a bit bummed, I haven’t brewed anything since the fall, so I didn’t have anything setup to freeze in the garage this winter. Usually I’ll make an ice beer or two, and take them ice fishing. Just stick a racking cane through the ice, and rack it off like normal, two or three times in the morning. Takes a 5 gallon batch down to about 3, and you have to force carbonate it, but it’s super beer.

        2. Samichlaus – now that’s a winter warmer. The krampus doesn’t get enough beer-naming love.

    2. I haven’t been able to bring myself to make the WH beer yet. A lot of that is just ’cause of the honey, though.

      My usual brew now is a Fat Tire clone, except made as a lager.

      1. There was only a pound of honey in the recipe, and I imagine it will be difficult to notice in a porter.

        1. I couldn’t get any honey from the south lawn, so I had to substitute. It was a nice medium gravity honey ale.

    3. I ordered a patio burner, a 5-gal stock pot, and a 10-gal stock pot this weekend. Next up, buy a cooler and harddware to make a mash/lauter tun.

      1. I keep saying I need to go all-grain, but haven’t yet.

        1. Well, I will be starting all-grain from day one.

      2. Good luck DIY’ing that mash tun. It doesn’t look like too difficult a task.

        Did you notice what kind of grain kit you won?

        1. Yes. Eight lbs of Pale Malt (2 row barley) and 1/2 lb of crystal malt. So English Pale Ale.

          1. That was my first AG brew too.

            Are you going round or rectangle cooler? My tun has a false bottom but I’ve seen lots of rave reviews for a manifold system.

            1. Round. Rubbermaid 7 gallon cooler. I’ve read some forums where someone was complaining that a 5 gallon cooler wasn’t always big enough to make five gallon batches (when making high-gravity beers with lots of grain). I can’t see myself ever needing a 10 gallong mash tun. So the 7 gallon cooler looked like a good compromise.

  8. At times I feel like the craft market is saturated but then I see stats for market share like this:

    ABI 49%
    MillerCoors 29%
    Crown (after ABI/Modelo deal) 6%
    Craft (all of them) 6%

    and I rest comfortably knowing that there’s so much more room for growth in the craft market.

  9. Have any of you home brewers ever used (or would you consider using)a Brew on Premises service? They’re common in Canada, but only recently have any popped up here in the states.

    They have a series of pro-level, all stainless steel brewing equipment on site; all you do is show up, brew your own recipe (usually up to 20 gallons) on their gear, and they clean, store, and ferment in a temperature controlled environment until it’s time for you to bottle.

    I’m considering starting such a business in the KC area. Any thoughts/suggestions/warnings?

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