MONDAY BEER LINKS, MUSING 05.18.15
1) Global giant in grab for Meantime.
2) Why Meantime sold up to SAB Miller – the inside story
3) Why SABMiller’s acquisition of Meantime is a good thing.
4) Meantime brewery: craft or industrial?
5) What Meantime means to us.
6) Raising the bar.
The most important story of the week, although it may not have been obvious on this side of the Atlantic. The first post includes the basic news. In the second, Martyn Cornell explains why it happened, and in the third Pete Brown suggests what it means. The fourth and fifth remind us there are thousands of small pictures as well as the Big Picture. The last word goes to Meantime founder Alastair Hook gets the last word (6).
Aside from my own musing, of course. Brown writes, “I don’t think there should be a huge gulf between craft and mainstream.” On one level, this seems to be happening in the United States. Large brewing companies are expanding their portfolios, either by making a wider range of beers or acquiring breweries that do. Newer breweries that want to grow bigger are paying plenty of attention to efficiency and consistency. What’s different than much of the twentieth century is there’s room for other breweries, ones purposely less efficient. There are myriad reasons, so I will leave it there.
New Belgium expressed interest in buying Elysian before Anheuser-Busch deal.
I missed this one a week ago Friday (these things happens on four-brewery days), but worth your time. Pair it with the next story. [Via Denver Post]
First Beverage Founder: Flood of Craft Deals Forthcoming.
“I think there could easily be 25 more transactions in the next 12 to 15 months,” says the CEO of an investment and advisory firm. “The business of craft beer is going to radically change.” [Via Brewbound]
Enough business. Some agriculture:
Definitely my favourite time of the year. Cider apples in blossom and Goldings hops climbing the strings. pic.twitter.com/bLsKmyBkP4
— Paul Corbett (@CharlesFaram) May 16, 2015
Here’s how much water it takes to make California’s craft beer.
Growing the barley and hops to make just one gallon of beer requires 590 gallons of water. [Via Quartz]
Local Grains: Farm To Bakery Bread Is Hot.
“Leaps forward in decentralizing the production of staple crops don’t register as significant, not yet. But the more that bakers seek local flour, and the more that farmers seek noncommodity marketing options, the more consumers will learn to understand and appreciate the small food mountains people are moving.” [Via Zester Daily]
Musing here previously mentioned a story about the etymology of the term “craft beer” that I wrote for All About Beer [print version]. AABM has now posted it online.