Living Social, the Good and the Bad

What really happens...What really happens...PORTLAND, OR -- For Immediate Release --   First, a warm welcome to the 450 customers who bought our LivingSocial coupon. We've had a lot of fun meeting new customers, and helping them put together great recipes or find fun gifts (beer socks, anyone?). Portland is a super place to live for DIY food and beverage geeks and we really enjoy serving the community.

I'd like to say a couple things about LivingSocial. Like Groupon, LivingSocial promotes steeply-discounted daily deals at local businesses. It is a great deal for customers, as they get to spend $20 in our store but it only costs them $10. We did have some problems with LivingSocial, however. Read on for our full report...

Meet our Featured Brewer, Fall 2010

Best in ShowBest in Show
Our featured brewer, Timothy Peters, won our best in show contest at HBX's last 'Exchange Party' in October. His winning entry was a Smoked Scotch Ale. You can meet Tim and try his amazing Honey Kolsch at Homebrew Exchange on Third Thursday.

Here is our interview with Tim:

1. How many years have you been brewing?
I first tried brewing in 2003 and was hooked right away. Shortly after, I ordered my own equipment and have had my own beer in bottle or on tap continuously since then.

2. What type of brewing (all grain/extract)?
I switched to all grain in 2006, but have gone back to extract here and there when brewing with friends. Some brewing friends and I are working out plans for a larger all grain structure, but haven't got beyond the thinking and drinking stage yet.

Read the rest of the interview after the cut...

Basic Cultured Dairy and Soft Cheese Class

Saturday, October 30, 2010 -
8:00am to 10:00am

Class is FULL!
Instructor: Eleanor Gordon, a cheese and fermentation fanatic

If you have never made cheese before but would like to get started, then this is the class for you!
Come learn how easy cheesemaking can be. This class will cover basic cultured dairy and cheesemaking, including equipment and ingredients. Learn how to make fresh soft cheeses and have fun doing it. We will make and taste yogurt, cultured butter, crème fraiche, kefir, mascarpone, chevre and frommage blanc. More details after the cut...


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