Yesterday, while on my day job, I had the chance to cover a Draft Beer Quality conference held for the continually expanding number of local craft brewers here in Nashville.
I had the chance to meet and interview Linus Hall of Yazoo who explained how seriously he and his team are concerned about the way their product is handled between the time it leaves the brewery and when it is presented in the glass to a consumer.
Topics included CO2 pressure, how serving lines are cleaned and the size and length of the pressurized beer line from the cooler to the bar.
The event was put on at the Mercy Lounge by a couple of industry experts including New Glarus' Jeff Schaefer. New Glarus isn't even distributed in Nashville but Jeff says he wanted to come here and offer his expertise to this emerging market.
You'll see him at the tail end of this news package I shot for WSMV. It was supposed to be a smaller story but I'm interested in this topic so I stayed a little longer and asked if our afternoon shows could use it.
The story also includes the perspective of Christian Spears of the newly opened Tennessee Brew Works. He says the conference could not have come at a better time since his tap room opened only days ago.