Comments on: Can there be too much beer diversity? http://appellationbeer.com/blog/can-there-be-too-much-beer-diversity/ Tue, 22 May 2012 02:36:06 +0000 hourly 1 http://wordpress.org/?v=3.3.2 By: Stan Hieronymus http://appellationbeer.com/blog/can-there-be-too-much-beer-diversity/comment-page-1/#comment-48298 Stan Hieronymus Wed, 12 Sep 2007 00:31:44 +0000 http://appellationbeer.com/blog/can-there-be-too-much-beer-diversity/#comment-48298 Dr. Bamforth has explained some of his comments to brewers in the Brewers Association Forum. Because the Forum is private I'm not going to do a lot of quoting. He says the newspaper did not quote him in full context, but not in a way that he is whining (good for him). I will quote one thing: "I applaud the breadth and diversity of what is available in the world of beer. After all, it is simply a matter of individual taste - personally I have little enthusiasm for beers dosed up with ginseng or pieces of pizza. I don't like drinking beer that tastes like the perineum of a skunk, either. Each to his or her own." Seems fair to me. Dr. Bamforth has explained some of his comments to brewers in the Brewers Association Forum. Because the Forum is private I’m not going to do a lot of quoting.

He says the newspaper did not quote him in full context, but not in a way that he is whining (good for him).

I will quote one thing: “I applaud the breadth and diversity of what is available in the world of beer. After all, it is simply a matter of individual taste – personally I have little enthusiasm for beers dosed up with ginseng or pieces of pizza. I don’t like drinking beer that tastes like the perineum of a skunk, either. Each to his or her own.”

Seems fair to me.

]]> By: Stan Hieronymus http://appellationbeer.com/blog/can-there-be-too-much-beer-diversity/comment-page-1/#comment-48035 Stan Hieronymus Mon, 10 Sep 2007 17:52:31 +0000 http://appellationbeer.com/blog/can-there-be-too-much-beer-diversity/#comment-48035 Eric - Fair question (and points). The reference to wine keeping it simple would seem to be toward marketing. Wine is equally important at UC Davis and wineries are concerned about making sure their products seem friendly and less pretentious to younger consumers. On the other hand, Bamforth is a production expert. So he could mean "do what you do well before he add brands." And I'm not sure what differences between packaging beweries - who are competing for shelf space in an increasingly confusing markeplace - and brewpubs he is allowing for. Eric – Fair question (and points).

The reference to wine keeping it simple would seem to be toward marketing. Wine is equally important at UC Davis and wineries are concerned about making sure their products seem friendly and less pretentious to younger consumers.

On the other hand, Bamforth is a production expert. So he could mean “do what you do well before he add brands.”

And I’m not sure what differences between packaging beweries – who are competing for shelf space in an increasingly confusing markeplace – and brewpubs he is allowing for.

]]> By: Eric Trimmer http://appellationbeer.com/blog/can-there-be-too-much-beer-diversity/comment-page-1/#comment-48012 Eric Trimmer Mon, 10 Sep 2007 14:09:44 +0000 http://appellationbeer.com/blog/can-there-be-too-much-beer-diversity/#comment-48012 I'm a little confused by Bamforth's quote. Does he intend his advice for individual breweries or the industry as whole? The article's author seems to believe the latter. I think his advice would be better applied to some individual breweries, who should stick to a few related styles and try to make them excellently. Not every brewery can be a Dogfish Head or a Victory. It takes massive talent and lots of capital to be able to branch out and never offer a lousy beer to the public. You shouldn't experiment with a new style if you can't afford to dump it. I’m a little confused by Bamforth’s quote.

Does he intend his advice for individual breweries or the industry as whole?

The article’s author seems to believe the latter.

I think his advice would be better applied to some individual breweries, who should stick to a few related styles and try to make them excellently.

Not every brewery can be a Dogfish Head or a Victory.

It takes massive talent and lots of capital to be able to branch out and never offer a lousy beer to the public.

You shouldn’t experiment with a new style if you can’t afford to dump it.

]]> By: Stan Hieronymus http://appellationbeer.com/blog/can-there-be-too-much-beer-diversity/comment-page-1/#comment-47867 Stan Hieronymus Sun, 09 Sep 2007 20:21:00 +0000 http://appellationbeer.com/blog/can-there-be-too-much-beer-diversity/#comment-47867 Bob, I do think Bamforth is presenting an "old school" view when it comes to marketing beer. Maybe he's going to turn out to be right, but I hope not. Bob, I do think Bamforth is presenting an “old school” view when it comes to marketing beer.

Maybe he’s going to turn out to be right, but I hope not.

]]> By: Bob Skilnik http://appellationbeer.com/blog/can-there-be-too-much-beer-diversity/comment-page-1/#comment-47865 Bob Skilnik Sun, 09 Sep 2007 19:23:00 +0000 http://appellationbeer.com/blog/can-there-be-too-much-beer-diversity/#comment-47865 Charlie Bamforth is very much a respected member of the brewing community and author of a number of books on the subjects of beer and brewing. The American Brewer called his book, "Beer: Tap Into the Art and Science of Brewing," "Brilliant!" As chair of the department of food science and technology at the University of California, Davis, I find it ridiculous that posters here dismiss him as "a corporate-sponsored 'expert' or that he he's "overwhelmed by choice." Conspiratorially-minded, indeed. Charlie Bamforth is very much a respected member of the brewing community and author of a number of books on the subjects of beer and brewing. The American Brewer called his book, “Beer: Tap Into the Art and Science of Brewing,” “Brilliant!”

As chair of the department of food science and technology at the University of California, Davis, I find it ridiculous that posters here dismiss him as “a corporate-sponsored ‘expert’ or that he he’s “overwhelmed by choice.”

Conspiratorially-minded, indeed.

]]> By: Alan http://appellationbeer.com/blog/can-there-be-too-much-beer-diversity/comment-page-1/#comment-47835 Alan Sun, 09 Sep 2007 13:28:33 +0000 http://appellationbeer.com/blog/can-there-be-too-much-beer-diversity/#comment-47835 Would he say the same thing about ice cream or cheese or cookies? Of course not. What an odd principle and one that only seems to say to me that this professor is a bit overwhelmed by choice and needing some argument to point the basis for that away from himself. Would he say the same thing about ice cream or cheese or cookies? Of course not. What an odd principle and one that only seems to say to me that this professor is a bit overwhelmed by choice and needing some argument to point the basis for that away from himself.

]]> By: MattThenhaus http://appellationbeer.com/blog/can-there-be-too-much-beer-diversity/comment-page-1/#comment-47793 MattThenhaus Sun, 09 Sep 2007 07:06:31 +0000 http://appellationbeer.com/blog/can-there-be-too-much-beer-diversity/#comment-47793 What a bunch of absolute frakkin bullsmack. Makes one get all conspiratorially-minded, thinking that maybe someone wants to keep the possiblities for competition to a minimum. Besides, tell me wine is really just about red/white/pink. Who is this loser? Oh right, he's a corporate-sponsored "expert". Here's my example of a brewery who doesn't fear the "exotic": O'Fallon Brewing in O'F, MO, makes lots of experimental styles each year, some great, some not so. They also make one of the best smoked beers in the country. Should they abandon deliciousness in the interest of making solely sturdy, respectable ales? Screw that! I want that sloppy blackberry scotch ale available to me as much as I want a refined kolsch or IPA. Diversity always enhances experience, and isn't that what this is all about? Who wants to go back to a market of just a handful of beer styles? Isn't diversity the point? What a bunch of absolute frakkin bullsmack. Makes one get all conspiratorially-minded, thinking that maybe someone wants to keep the possiblities for competition to a minimum.
Besides, tell me wine is really just about red/white/pink. Who is this loser? Oh right, he’s a corporate-sponsored “expert”.
Here’s my example of a brewery who doesn’t fear the “exotic”: O’Fallon Brewing in O’F, MO, makes lots of experimental styles each year, some great, some not so. They also make one of the best smoked beers in the country. Should they abandon deliciousness in the interest of making solely sturdy, respectable ales? Screw that! I want that sloppy blackberry scotch ale available to me as much as I want a refined kolsch or IPA. Diversity always enhances experience, and isn’t that what this is all about? Who wants to go back to a market of just a handful of beer styles? Isn’t diversity the point?

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