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Beery things you might have missed over the long weekend


#beerylongreads. The latest round of posts resulting from Boak & Bailey’s request for bloggers to “go long” resulted in to some excellent narratives. Set aside a little time.
[Via Boak & Bailey's Beer Blog]

Sister Doris: Europe’s last beer-making nun. “Sister Doris is living proof that women are destined for a higher calling than simply serving beer and starring in Germany’s retrograde beer ads.”
[Via CNN Travel]

The Budweiser ironies. Read it with two questions in mind. First, what value do connections to the past have? Second, how might place factor in the discussion?
[Via Beervana]

The personal pursuit of balance. Does stuff like this get discussed at a wine bloggers conference? Among beer bloggers? It should.

The straw challenge. When we were in Poland, we often saw beers delivered with straws in them. At first we thought it was so the server would know which one to serve to which customer — including the time a beer Daria ordered showed up with a straw in it. Then we figured out the glasses most often, by a lot, ended up in front of women and also requently contained beer mixed with something else. This small experiment by Max Bahnhof suggests how bad the idea is. (I must, however, add that I disagree with his statement that “sensory experiences can not be objectively evaluated or quantified.” Trained sensory panels cannot be undervalued.
[Via Pivni Filosof]


‘Going long’ with Goose Island and hops

Hopper house, Kent, England, 1800s

Because they asked so politely, and because I think it is fun, I’ve once again answered Boak & Bailey’s call to write something longer.

The official play date is 30 August, but I’m jumping the gun because I have more hop farms to visit this weekend.

“What’s good for the Goose is good for the hop farm” takes a slow, meandering road, to be honest. You’ve been warned. Long, but slow.

To find faster moving long posts try #beerylongreads on Twitter.


Stop and smell the hops

Hop Harvest, Elk Mountain Farm, Bonner's Ferry, Idaho

It poured rain Sunday in parts of Moxee, Washington. It was rainy and cold yesterday about 60 kilometers north of Munich. There’s a chance of thunderstorms today in upstate New York.

Hop harvest has begun in the northern hemisphere and my Twitter feed is full of weather information important to hop farmers. Friday I hope to swing by Hoosier Hop Farms, taking a slightly circuitous route to Hop Head Farms in Michigan, and might even squeeze in one more hop stop along the way. Everybody has their own idea of a perfect Labor Day weekend.

I snapped the photo at the top at Elk Mountain Farm in northern Idaho. I’ll be writing about that trip Friday, since Boak & Bailey have asked for “meatier reading material” (in this case, they’ll have to settle for hoppier). Josh Noel has already filed a report for the Chicago Tribune (and taken better photos), and Michael Kiser posted a video at Good Beer Hunting.


‘Craft’ trees in a beer forest


Widmer Brothers Rejection Ale

Of Pints and Prices. Oliver Gray examines the dollars and cents in the price of a pint of beer. The numbers will vary, and I don’t see packaging and marketing costs in there, but he assembles a perfect graphic reminder that there’s more to making a beer than the ingredients. And practically speaking, look at the cost of hops in a pint: 6 cents. There’s been some saber rattling of late, suggesting that higher hop prices will drive up the cost of beer. Even if they doubled, and they won’t, that doesn’t add much to production cost, does it?
[via Literature & Libation]

Kentucky hops farmers are tapping into the craft beer market. Speaking of hops . . . I don’t mean to come off as a curmudgeon when discussing efforts to revive hop growing outside the Northwest (yes, even Kentucky farmers once grew hops; “five or six bales” in 1873). I’m more optimistic about the future of local hops than I was a couple of years ago. But the fact is that farmers closer to the equator (like in Kentucky and North Carolina) have additional disadvantages — hops may grow there but the yields will be lower. One reason I’m more optimistic is meeting farmers who understand what they are up against and have adjusted accordingly. I’m not impressed to read about a farmer who has planted an acre of hops and there is a suggestion he could be harvesting 6,000 pounds before long. That would be a world record, by a lot.
[Via Lexington Herald-Leader]

The world on your sofa. Home drinking.
[Via Boak Bailey's Beer Blog]

Mexican microbreweries confront beer giants. Confront might seem like a strong word, but consider this: “It took three and a half years but last year they ruled that Modelo and Cuauhtemoc-Moctezuma could no longer exclude craft beers from bars and restaurants.”
[Via Aljazerra]

Does ‘craft’ really matter? The comments following what DRAFT beer editor Chris Staten has to say about Widmer Brothers Rejection Ale (the label at the top, via and this screed, “DRAFT magazine does craft beer huge disservice with “Does ‘craft’ really matter,” illustrate how emotional some people still get about “craft versus crafty.” I’m in the midst of researching a related story for a print article, and left to wonder if what in the interest of brevity we’ll call “craft beer” has grown large enough that in some instances we’re talking about “beer trees in a craft forest,” or if it is still small enough that “craft trees in a beer forest” is more appropriate.


What makes a beer American?

United States Brewing Company, Chicago

Well, she was an American girl
Raised on promises
She couldn’t help thinkin’
That there was a little more to life somewhere else

                - From American Girl by Tom Petty

We come on the ship they call the Mayflower
We come on the ship that sailed the moon
We come in the age’s most uncertain hour
and sing an American tune
But it’s all right, it’s all right

                - From American Tune by Paul Simon

A couple of days ago, Stephen Beaumont spotted a few kids on his lawn and wandered outside, holding a goblet hand blown in Belgium. He chased those rascals off, yelling: “It’s NOT Belgian or Even Belgian-Style. It’s NOT Belgian or Even Belgian-Style. It’s NOT Belgian or Even Belgian-Style.” He then proceeded to quote something he wrote on Facebook.

After my personal déjà vu moment passed (on Sunday I sent this text message to a homebrewer, “You mean an American beer fermented with a Belgian-sourced yeast.”) I got to thinking about how much sense it would be to replace Belgian and Belgium in this sentence:

“Belgian beer is beer that is brewed and fermented in Belgium. Period.”

German beer is beer that is brewed and fermented in Germany. Period.
American beer is beer that is brewed and fermented in America. Period.
Kansas City beer is beer that is brewed and fermented in Kansas City. Period.

That does not leave me feeling satisfied. Just to be clear, I’m not arguing that Mr. Beaumont was wrong. I would have chased those rowdy kids off my lawn, too. But I’m left thinking there’s more to what makes a beer Belgian or Polish or Floridian than if it qualifies for a passport by birthright.

Certainly what it means to be an American beer these days.


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