Owning a microbrewery is a labor of love. Often times, the genesis is a mad homebrewer’s hobby growing so big that their basement, kitchen, garage and children’s closets become so clogged with gear that they HAVE to go pro.
This is what happened to Matt and Renee Nadeau who are about to celebrate the tenth anniversary of Rock Art Brewery. But now they’re being attacked.
(Personally, as a homebrewer living in a tiny one- bedroom apartment in Queens, it has certainly been a challenge and I can tell you that one corner of our bedroom is so overloaded with hoses, brushes, buckets and tools that were my wife not so in love with the beer, they’d end up on the curb for NYC’s finest to haul off. But enough about me…)
This story is about a battle that’s brewing in the cozy state of Vermont. And its gonna be a long and costly one. A classic tale of corporate greed and the power of the dollar squashing the little guy. The villian in this story? Monster Energy Drinks. But wait, you ask, what the hell does Monster want with a small microbrewery in Vermont?
Well, in a stroke of pure asinine genius, the corporate wizards at Monster have decided that the beer being brewed in Vermont under the name “Vermonster” may cause confusion in buyers and be a threat to their billion-dollar enterprise. What the f*c%?!!
Yeah, I certainly know that I’m confused when I go to buy my oversized can of energy goo/dog shite: “Crap! wait! Is it the black aluminum can that proudly claims “Unleash the Beast!” or is it the 22 oz glass bottle that has a clearly depicted Rock Art Brewery logo in the center of the bottle? Oh, my head hurts, I’m so confused! I just want my jolt of sugar crap in my veins and now I got to LOOK at the label?!”
Confused?
What a frickin joke. And the irony? Everyone knows it. The sad part is that Matt and Renee are small businessfolk who don’t have the financial means to fight this giant. Everyone has advised them to just back down and change the name to avoid the years of legal wrangling that will ensue, and the dollars it will cost. But Matt refuses to cowtow.
(Frankly, my feeling is that Monster and the whole slew of caffeine-driven energy drinks will prove to be ridiculously toxic, but only after years of our children mindlessly consuming this garbage. But this is America, and they’re free to peddle their crap).
What pisses me off is their attack on Rock Art Brewery. For that, its time for us to stand up! Stand up for the little guys and stand up for the microbrewery that doesn’t have the means to defend itself.
Here’s Matt’s story in his own words:
httpv://www.youtube.com/watch?v=kbG_woqXTeg
Take action, people. Start by boycotting Monster then get involved by clicking on the links below:
In the small, sleepy town of 
“Playing in fields abutting the Stour River as a child, rumours periodically resurfaced about the dreaded Blandford Fly or “Blanny bomber” as it was known to us. No one quite knew what they looked like, but their bites were real enough and the stuff of legend – I can still picture a blister the size of a dinner plate on a neighbour’s leg. I pictured them as huge mutated crane flies with savage, blood-smeared proboscises”.
Never failing in their civic duties, the brewery of 
What if Yoda made wine? And what if instead of focusing on intergalactic peace, the Jedis gathered to taste through barrels of Pinotage and hammer out the intricacies of pruning and soil characteristics?
Made of a blend of 80% Cabernet Sauvignon, 10% Merlot and 10% Cabernet Franc, it is the same makeup as the 1997 Paul Sauer Cabernet Sauvignon, yet blended from only the best barrels of the vintage.
It’s concluded. For the 27th year in a row, the 
I can only imagine that the whole 3-day affair is akin to a Monster Truck Rally/Beer Rodeo/Science Expo/Mardi Gras Blowout. And lo and behold, Colorado killed it, being the state to receive the most medals for its beers and brewers.
Its about that time. Spices, baby, spices. As the mercury begins to drop, I always become strangely nostalgic. Oh, Fall, you mischevious devil. How do I count the ways I love you? And oh, how you taunt my beer glass with your seasonal delights.
Almost a year ago, one of the first pieces I wrote with a vengeance was about 
Well, you simply couldn’t brew during the summer in Germany before refrigeration, as it was just too damn hot and would lead to funky bacterial infections in your beer. But brew it when its cold, then stash it away in the cellar (otherwise known as “lagering”), and you’re good to go when the fall season hits.
In celebration of the gourd, Pumpkin Ales are made around this time. Often seasoned with Cinnamon, Nutmeg, Allspice, Ginger, Clove and what have you, they’re sometimes not even made with pumpkins at all, but instead with their more flavorful gourd-ish brethren. When I made my Praise the Gourd homebrew, I cut up a Winter Gourd, covered the pieces in brown sugar and roasted them until caramelized. Tasty stuff. Plus, George Washington was known to make it, so you know its gotta be good.
Fresh hop ales, sometimes called “Wet hop” ale or “Harvest ales”, are made with hops that have just been harvested (sometimes only hours previously). They give distinct notes of citrus, earth, pine and spice to the beer. Often appearing at the end of September, these are for those with a serious craving for the 
I’ve always liked the freaks, the misfits, those that are labeled “quirky”. They’re not easily categorized and usually take some time to understand.
much like eating a mountain-grown herbal salad thrown together by a high-alpine shephard and eaten within view of the Matterhorn. The finish isn’t necessarily long, but while your mouth comes down, your mind kicks into overdrive, desperately trying to make sense of the wild flavors in the glass.
