I am raising funds to cover the production and publishing costs of "Beervangelist's Guide to the Galaxy", slated to be released in Spring of 2013. While many years of experience have gone into the content of the book, I've been working specifically on this project for a little over two years, and the time has come to get this baby in print, and into the hands of readers.
Black River Press has signed on to publish the book, and working with an "Indie Label" offers some opportunities unavailable from the bigger houses. I have an existing and productive relationship with their talented team, and by working locally, I'll have outstanding access to mentoring, editing and good 'ole fashioned brainstorms over a beer or two.
The funding goal of $10,000 covers the upfront costs of publishing, design and photography, and once met, will deliver a finished book to the distribution channels. If we pass the project minimum, which I hope to do, additional funds will go towards the arduous task of promoting and selling the book. Publishing independently with Black River & funding the initial production costs will also allow me to maintain ownership of my publishing rights.
“Beervangelist’s Guide to the Galaxy” shares a lifestyle of quality and flavor. It will quench your thirst for information about craft beer, pairing and cooking, by teaching from a “flavor first” perspective. Whether you are a novice or an expert, “Beervangelist’s Guide” will engage and inform. It is useful and approachable for the novice, expert and professional. It will cover beer in your home, as well as out and about. From casual, informative tastings like beer & cheese or beer & chocolate, to multi-coursed beer-dinners, it will bring comfort and knowledge to the interested drinker in any setting. The reader will come into the kitchen as well, with numerous recipes and tips including cooking with beer; the home-chef's next secret ingredient.
“Beervangelist’s Guide” will connect you to seasonal cooking, demonstrating that pairing begins with understanding when and where our food is coming from. We’ll talk about sourcing, preserving and preparing food in a way that authentically connects us to ingredients, making pairing opportunities abundant, rich and immensely enjoyable. Delicious photos from Jeff Hage at Green Frog Photography make the meals that much more irresistible.
My desire to host inspired me to learn how to cook, and over the years, I’ve grown to appreciate how much I still draw on that original inspiration. I will share my perspective and lessons on hosting, serving and entertaining. After all, none of it means anything if we don’t have people to share it with, so learning to share well is not only important, it’s the most fun. I’ll share some fun stories from my two decades in beer, as well as some “entertaining” ideas.
"Bringing beer to the people" is something I have done for more than twenty years, seventeen of which have been spent at the helm of a craft brewery. My career has spanned a time where craft brewing has helped create nothing short of a renaissance towards quality - swinging the pendulum back from industrialized food and drink. The Brewer’s Association reports that in June of 2012 there were more than 2,100 breweries in the US, the highest number since the year 1887, and a dramatic shift from only eighty-nine in 1978.
I believe beer is still fighting for its place at the dinner table, as the decades of mass-produced beers made a case for wine as the ultimate companion to meals. I want to help more people understand the range and depth of flavor beer offers, and how it is truly the most versatile pairing beverage in the universe.
Our choices are abundant, but can be overwhelming. With a little guidance and expertise, it can be pretty simple to not only enjoy craft beer, but also reliably find what you like and how to fill your glass with flavor and quality you can believe in.
With “Beervangelist’s Guide to the Galaxy”, I set out to change lives by encouraging people to select what they eat and drink mindfully, artfully integrating and pairing beer into their culinary landscape: breakfast, lunch and dinner.
Risks and challenges
Risks and Challenges
The risks are minimal on this project. We will utilize "print on demand" technology which allows us to operate with very little inventory, thus limiting our risk to initial production costs. The Kickstarter pledges are an enhanced pre-order system, which means that when the project is funded, it will be at “break-even” with books sold and production-costs covered.
The primary challenge is the calendar. We are shooting for an early Spring release. We have an optimistic timeline set, as we have some industry targets for our book release. If it appears to be unattainable, we’ll simply move the launch to Summer. By signing on with the veterans of Black River, I have excellent structure and am confident in the leadership provided by the wily veterans that have been here before.
One challenge will be getting the book in front of the readers that should know about it. Big-box stores may limit its presence to online sales at the outset, until we demonstrate sales numbers. I'm inspired and amazed by our craft beer community. I'm proud to be part of it and believe they will help spread the word and get "Beervangelist's Guide" in the beer shops and on the shelves where thirsty people can find it. Thankfully, building a brand through the independents who are capable of “hand-selling” is something I'm used to.
Between beer-fests, conferences and dinners, I estimate that I have speaking or promotion opportunities in front of close to 100,000 people annually. These shows are a great chance to teach, talk and promote “Beervangelist’s Guide to the Galaxy” and bring a little more beer to the table, every time.
In short, risk is low - yet opportunity is high and the time is now.Learn about accountability on Kickstarter
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