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That’s not a hypothetical question. I have yet to see a mezcal boilermaker, I’m sure it’s been done. But a local San Francisco brewer recently caught my eye because she really is adding mezcal to her beer, but before it gets into the keg. Meet Regan Long master brewer of Local Brewing tucked behind the San Francisco Tennis Center on Bluxome Street in SOMA. She has been producing a mezcal beer called Mezcal Red for three years now, the real question is why it took so long for me to notice. It’s now a staple brew for Local in the holiday season so stop by soon to get a taste before it's gone.

[gallery ids="25328,25387,25388"] When we started selling the Mezcal Tasting Journals we weren't exactly sure how they'd be received. We certainly love them and have been using them for all our tastings ever since Tess Rose Lampert showed them to us. She'd developed the format along with Portland's 33 Books Co. which has a number of other tasting journals. One of the things that I liked immediately about the format is

It's something that most of us don't really think about when it comes to mezcal because we are so focused on the magic being made in the still, but with every liter of mezcal produced there are about ten liters of liquid waste produced. That's called the vinaza. In small production runs, it is seemingly manageable to dispose of. You can pour it in the river or the field and it will break down in weeks. If you add chemicals that process can be shortened to days. But as soon as you multiply production runs, suddenly it is a whole different proposition.

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