The wide, wide, wide world of beer drinkers

“I am special, I am special! Please, God, please, don’t let me be normal!”

— Louisa, from The Fantasticks

Beer drinkersWould you think me more special if I had tasted every particularly rare beer on the Rate Beer or Beer Advocate top howmanyever lists?

Is your palate better than mine because you appreciate the subtleties of low alcohol, lightly hopped beers and if I can’t taste a big-sized dose of Simcoe/Citra/Amarillo hops I’m bored silly?

Do you watch American Idol?

If you answered yes to any of the above I’m not quite sure why you are here. But, please, don’t leave. It’s little fun drinking alone; the point of drinking beer would be lost.

I’ve been considering this for almost two weeks, since Zak Avery posted his questioin about Elitism in Beer. To understand you should read that post and the comments, skip over to Alan’s follow up (again, the proof is in the comments), then back up to Tandleman’s Beer Blog, particularly this post (and, ahem, the comments).

Now indulge me by following one more link, this one to W. Blake Gray’s essay about “Why all wine lovers just don’t get along.”

He starts with a “study” from Constellation Brands a few years back that divided wine drinkers into six categories. The two he zeros in on are “Image Seekers” (he renames them “Quality Seekers”) and “Enthusiasts,” writing “The former spend the most money on wine; the latter expend the most verbiage on it. These are the only two who care enough about wine to read articles or blog posts about it.”

Hmmm. The others are: Overwhelmed (buy wine but don’t know anything about it); Satisfied Sippers (buy the same brand); Savvy Shoppers (look for discounts); and Traditionalists (like old wineries and are brand-loyal). I’m pretty sure that beer drinkers who would fit into similar categories can read, and I hope they do.

Anyway, I can’t resist this analogy: “And like a marriage entered into after one date, they are stuck together even though they’re incompatible, with verbal sparks flying all the time.”

To make the distinction clear he reduces it to one word (well, one word each, two in total).

Quality (or Image) Seekers want “great.”
Enthusiasts want “interesting.”

The beer-wine analogy is not perfect, but Gray says that Image Seekers (in this case I like the Constellation verbage) spend more and enthusiasts are reluctant to — in part because they understand how many great choices there are at more reasonable prices. “Quality Seekers would spend four times as much to get a wine that’s 10% better,” he writes.

Now to the nut.

What strikes me is how deaf both sides are to the other. The 100-point scale debate, for example: I’m always astounded that Enthusiasts want to take information away from Quality Seekers, and don’t even try to understand why they would want it.

Meanwhile, on the Quality Seekers side, they look at Enthusiasts the way people with jobs looked at tie-dyed student protesters. Yeah, yeah, you love the sound of your own voices. The louder you yell, the less I’m going to listen.

Go back and read the comments in the links above. You catch a bit of that sort of attitude, but you also get the sense that the participants understand (in part because they live in a relatively small country) they might some day continue their discussion in person rather than via a keyboard and computer screen.

Over a beer. So it will be civilized.

Which is what makes beer great.

Session #48: A question of dispense

The SessionSimon Johnson at Reluctant Scooper has set the topic for The Session #48: Cask, Keg, Can, Bottle: Does dispense matter? As he writes, “The question is simple but your answer may not be.”

The method of beer dispense often raises the hackles of even the most seasoned beer drinker. Some evangilise about libving, breathing cask as being the one true way. Others heartily support the pressurised keg. The humble tinny has its fans. Lovers of bottled beer, either conditioned or pasturised, can be equally voiciferous.

Perhaps you think that one method magnifiies a beer’s impact. Perhaps you won’t try a beer if it’s dispensed in a way you don’t agree with. Perhaps you’ve tried one beer that’s been dispensed every which way.

The next Session is Feb. 4, and of course a Friday. Many American brewpubs and bars roll out a cask-conditioned beer on Friday, so there may be an opportunity for some compare and contrast.

Oh, wait, there is a new beer style

Shame on me for being sloppy and hats off to Chad for noticing. I overlooked the addition of the American-Style Brett Ale in the 2011 Brewers Association Style Guidelines. Geez, it was in the press release.

That addition led to changes in the description of American-Style Sour Ale. I’m pulling Chad’s comment from the Bock 2010/2011 post and putting it here, then providing the 2011 descriptions for Brett Ale and American Sour, then the 2010 American Sour.

From Chad:

“All this chatter and no mention of the most ludicrous style possibly ever created . . . American Style Brett ale. Since when does Mr. Brett become a style and how is it an ale? Other then that it can be any color, any taste, any alcohol, pretty much it can be anything but exhibiting oaky, sherry, or bourbon characteristics. That’s not a style, that’s a catch all for a yeast genus. Oh well.”

FROM 2011 GUIDELINES

American-Style Brett Ale
American Brett ales can be very light to black or take on the color of added fruits or other ingredients. Wood- and barrel- aged sour ales are classified elsewhere. Light to moderate and/or fruity and contributed by the Brettanomyces yeast. The evolution of natural acidity develops balanced complexity. Horsey, goaty, leathery, phenolic and light to moderate and/or fruity acidic character evolved from Brettanomyces organisms may be evident, yet in balance with other character. Acidity may also be contributed to by bacteria, but may or may not dominate. Residual flavors that come from liquids previously aged in a barrel such as bourbon or sherry should not be present. Wood vessels may be used during the fermentation and aging process, but wood-derived flavors such as vanillin must not be present. In darker versions, roasted malt, caramel-like and chocolate-like characters should be subtle in both flavor and aroma. American Brett ales may have evident full range of hop aroma and hop bitterness with a full range of body. Estery and fruity-ester characters are evident, sometimes moderate and sometimes intense, yet balanced. Diacetyl and sweet cornlike dimethylsulfide (DMS) should not be perceived. Chill haze, bacteria and yeast-induced haze are allowable at low to medium levels at any temperature. Fruited American-Style Brett Ales will exhibit fruit flavors in harmonious balance with other characters.

American-Style Sour Ale
American sour ales can be very light to black or take on the color of added fruits or other ingredients. There is no Brettanomyces character in this style of beer. Wood- and barrel-aged sour ales are classified elsewhere. If acidity is present it is usually in the form of lactic, acetic and other organic acids naturally developed with acidified malt in the mash or in fermentation by the use of various microorganisms including certain bacteria and yeasts. Acidic character can be a complex balance of several types of acid and characteristics of age. The evolution of natural acidity develops balanced complexity. Residual flavors that come from liquids previously aged in a barrel such as bourbon or sherry should not be present. Wood vessels may be used during the fermentation and aging process, but wood-derived flavors such as vanillin must not be present. In darker versions, roasted malt, caramel-like and chocolate-like characters should be subtle in both flavor and aroma. American sour may have evident full range of hop aroma and hop bitterness with a full range of body. Estery and fruity-ester characters are evident, sometimes moderate and sometimes intense, yet balanced. Diacetyl and sweet corn-like dimethylsulfide (DMS) should not be perceived. Chill haze, bacteria and yeast-induced haze are allowable at low to medium levels at any temperature. Fruited American-Style Sour Ales will exhibit fruit flavors in harmonious balance with other characters.

For both of these original gravity, final gravity, alcohol content, bitterness and color all “vary with style.”

FROM 2010 GUIDELINES

American-Style Sour Ale (Fruit and Unfruited)
American sour ales range from golden to deep copper to brown in color. Wood- and barrel- aged sour ales are classified elsewhere. Acidity from lactic, acetic and other organic acids are naturally developed with acidified malt, in the mash or in fermentation by the use of various microorganisms including certain bacteria and yeasts. Acidic character can be balanced by several types of acid and characteristics of age. The evolution of natural acidity develops balanced complexity. Horsey, goaty, leathery and phenolic character evolved from Brettanomyces organisms and acidity may be present but should be balanced with other flavors Residual flavors that come from liquids previously aged in a barrel such as bourbon or sherry should not be present. Wood vessels may be used during the fermentation and aging process, but wood-derived flavors such as vanillin must not be present. In darker versions, roasted malt, caramel-like and chocolate-like characters should be subtle in both flavor and aroma. American sour ales may have an evident hop aroma, medium hop bitterness, low to medium hop flavor and low to medium body. Estery and fruity-ester characters are evident, sometimes moderate and sometimes intense, yet balanced. Diacetyl and sweet cornlike dimethylsulfide (DMS) should not be perceived. Chill haze, bacteria and yeast-induced haze are allowable at low to medium levels at any temperature. Balanced fruit flavors will be evident in fruit flavored American-Style Sour Ales and be in balance with other characters.

Original Gravity (ºPlato) 1.040-1.060 (10-15 ºPlato)
Apparent Extract/Final Gravity (ºPlato) 1.006-1.012 (1.5-3 ºPlato)
Alcohol by Weight (Volume) 3.3-7% (4-8.7%)
Bitterness (IBU) 20-40
Color SRM (EBC) 6-26 (12-52 EBC)

Bock, 2010 and 2011

The Brewers Association made a few changes to its style guidelines for 2011. The most talked about likely will be renaming the beer formerly known as American-Style India Black Ale, now calling it American-Style Black Ale. The press release also notes several beer style descriptions have been significantly updated.

I thought you might be curious what that means, and probably don’t have your own copy of the 2010 guidelines lying around so you can compare to the old and new. Here are both versions of the description of Traditional German-Style Bock.

2011
Traditional bocks are made with all malt and are strong, malty, medium- to full-bodied, bottom-fermented beers with moderate hop bitterness that should increase proportionately with the starting gravity. Malt character should be a balance of sweetness and toasted/nut-like malt; not caramel. Hop flavor should be low and hop aroma should be very low. Bocks can range in color from deep copper to dark brown. Fruity esters should be minimal. Diacetyl should be absent.

Original Gravity (ºPlato) 1.066-1.074 (16.5-18 ºPlato)
Apparent Extract/Final Gravity (ºPlato) 1.018-1.024 (4.5-6 ºPlato)
Alcohol by Weight (Volume) 5-6% (6.3-7.5%)
Bitterness (IBU) 20-30
Color SRM (EBC) 20-30 (40-60 EBC)

2010
Traditional bocks are made with all malt and are strong, malty, medium- to full-bodied, bottom-fermented beers with moderate hop bitterness that should increase proportionately with the starting gravity. Hop flavor should be low and hop aroma should be very low. Bocks can range in color from deep copper to dark brown. Fruity esters should be minimal.

Specification unchanged from 2010 to 2011.