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Monday beer links: Disclosure is not the point


We are on holiday (as opposed to a “beercation”) so here are links to a few stories posted by early last Friday morning. In addition, this will be the only announcement that Monday Beer Links will be totally on holiday next week. I’m sure glad Boak & Bailey promised to be back first of August.

Critical Drinking — #lookatmyjunket
[Via Good Beer Hunting]
Full Disclosure, False Dichotomy.
[Via Literature & Libation]
For the record, I am certain that neither Michael Kiser nor Oliver Gray has sold his soul to AB InBev and that they each geuninely feel their integrity has been unfairly questioned. But their protests are so long and so earnest I half expected them to lapse into iambic pentameter.

Up front I’ll admit I come from a different era. About the same time I learned about the importance of journalistic independence I perfected the ability to read type cast in metal upside down and backwards, and that did not turn out to be an essential life skill. Curiously, it seems to me the value of the former should be particularly easy for fans of what’s called craft beer to understand, because independence is on its cornerstone (it’s also part of the official definition, but that’s coincidental). Transparency and disclosure are only part of a process that begins with questioning yourself — about your motives, your biases, and anything else you don’t care to admit — long before readers get around to it.

Fair or not, readers’ low expectations come with the territory. Consider a few sentences from Leonard Shecter’s “The Jocks” (written in 1970): “No matter what has gone before, I question the necessity for bribing a sportswriter. George Weiss, recently retired president of the New York Mets, once put it this way: ‘To hell with newspapersmen. You can buy them with a steak.’ This might be overstatement. Sports reporters who like their jobs so much have a tendency to want to please the management of the sport organizations.” Unfortunately, “You can buy them with a beer” has quite a ring to it.

Related: A (beer) critic’s job? Demolishing the bad? From more than 8 years ago.

Are Alabama’s breweries making a profit? ‘It depends.’
“I don’t know that anybody in the state owns a yacht based on their brewery.” [Via]

Creating a ‘Beer From Here’.
A fad or a trend? You know where I stand. [Via All About Beer]

A Farewell to First Drafts.
Eric Gorski is one of the voices who has made First Drafts an essential source of accurate information about brewing in Colorado. Moving on, he departs with a particularly lovely anecdote. [Via The Denver Post}

Guest blog: Craft beer? The bubble has burst.
I’m generally a defender of hops, but I still had to laugh at this: “But like a prog rock band with an excellent drummer, the hopping turned into a 15 minute drum solo.” [Via Stonch’s Beer Blog]

Who drinks what?

Craft Beer

Google will translate the story for you, but the illustration is what interests me. See, “craft” is now a style. [Via PressePortal, h/T Joe Stange]


Beer, cyclical change, and fundamental change


So this happened during the Beer Bloggers Conference in North Carolina:

I may have missed other posts that resulted (feel free to send links) from representatives of AB InBev pouring Budweiser at the conference, but here’s some Monday morning POV.

The Antagony of Anheuser-Busch.
[Via Literature & Libation}
Thoughts On Rage {Against the Machine}
[Via heybrewtiful]
After I read the top post, I dropped Oliver Gray a DM asking what year he was born. I was mostly curious how much older he is than breweries that started, for instance, in 1988. In answering (1985) he added, with a smile, “Why, am I out of touch already?” Beer shift is constant, and this turn that began with the revival of Anchor Steam now stretches across generations. So two more posts that seem related.

Am I post-craft?
[Via It’s Just the Beer Talking]
The Craft Beer Cycle, Bookended by HMHB and Gilbert & Sullivan.
[Via weird beer girl]
Beer drinking cycleSpeaking at a conference last week, troublemaker Malcom Gladwell pointed to the difference between generational and developmental changes in people’s behavior. Developmental changes are part of everyone’s life cycle, while generational changes deeply affect one generation. Jeff Pickthall (first post) is talking about his own relationship with beer, but it is nonetheless interesting to consider the concept of “post-craft” with the one of “postmodern” Joe Stange put forth a few weeks earlier. And to throw in Lisa Grimm’s thoughts (and graphic she created), which are also about personal journeys but within the context of beer itself changing.

Gladwell asked the audience at his talk “to consider whether Snapchat is generational or developmental. Is it going to affect culture deeply, or is it just another way to communicate and gossip when we’re 17?” I’m not sure if there is a direct comparison to beer, or perhaps to specific beers (IPA, pumpkin, whatever), but something to think about.

In the future, everybody will be a sommelier for 15 minutes.
Or a Cicerone. [Via Steve Heimoff]

Beer Around the World Is Getting Boozier and Boozier.
“More global beer drinkers now view high ABV as a key quality indicator, inspired by the success of craft beer in the US – and increasingly globally over the past two years,” said Jonny Forsyth, Global Drinks Analyst at Mintel. “The craft beer phenomenon has made high strength beer acceptable for consumers. And not just acceptable, but trendy and sophisticated.” [Via FWx]

22 session IPAs ranked!
[Via Chicago Tribune]
Blind-Tasting and Ranking 90 of the Best “Session” Beers (under 5% ABV).
[Via Paste]
21 Session IPAs, Ranked.
[Via Deadspin]


Why Wilko Bereit is my new beer hero, and other Monday links


While waiting for interesting posts that might result from the 2015 Beer Bloggers Conference in Asheville …

CRAFT Magazine – An embodiment of the German craft beer zeitgeist?
I posted a photo of the cover of this new magazine after Barry Masterson broadcast it via Twitter. He was followed up with this rather complete summary of what’s in the magazine. Now I really wanted to buy a beer from Wilko Bereit: “He wants to expand, but no more than 4000 HL a year, as he wants to stay micro. He uses only organic ingredients, but does not care for certification for his beers, as he just does it because he feels the beer tastes better, not to gain any marketing advantage. He and his partner talk to every one of their 70 customers selling their beers, as communication and partnership is key. But I do him a disservice. He don’t like using the craft label, at least in the German sense, as he considers it a term that is too, well, unthinking.” [Via The Bitten Bullett]

Smell your beer. Does it reek of gimmickry?
Joe Stange elaborates on his thoughts about “sincere beer” (linked here a couple of weeks ago). He poses a bunch of questions, and here are a few:
– Do you know where your beer is made? Are you sure?
– Is the label clear about the beer’s origins? Is it clear about the ingredients?
– If the beer is made locally, does the name include a foreign city?
– Any yeast in there? Is the beer alive, or merely embalmed by refrigeration?
– Would your grandpa have liked it? Do you think it might still be around for your own grandkids to try one day?

He also did some wondering out loud that I answered on Twitter: “That reminds me of one of the classic pieces of advice for writers, which I received as a young reporter: Imagine your reader. Name him. Talk to him. I wonder if many brewers imagine their drinker.” On Thursday the answer was Nathan Zeender at Right Proper in DC, and on Friday it was Rod Murray the The Public House down the road in Rolla. I’m pretty sure I could crank out one a day for a very long time. [Via DRAFT]

Beer with a Sense of Place.
One convert at a time. [Via The Public]

Tapped in: Craft and local are powerful trends in the beer aisle.
“According to a recent Nielsen study of craft beverage alcohol conducted online by Harris Poll, 35% of adults 21 and older say they’re more interested in trying an adult beverage labeled craft. Among men 21-24, that figure jumps to 46%. But craft can often mean different things to different consumers. Overall, most people who buy alcohol are most likely to associate the term with three main traits as it relates to alcoholic beverages: a) coming from a small, independent company (56% of people surveyed); b) part of a small batch (50%); c) handcrafted (43%).

And, “22% of beer drinkers said they think the importance of being made locally has grown over the last couple of years, compared with 14% of wine drinkers and only 5% of spirit drinkers.” [Via Nielsen]

Pabst will brew beer again in Milwaukee at site of historic brewery.
Not to be a curmudgeon — after all, I’m a sucker for a feel good story and like the idea of Pabst actually making some of its own beer, brewing it the city where it was born, tapping into historic recipes — but the brewery and tasting room will have five to 10 employees. When Pabst closed its Milwaukee brewery in 1996 it eliminated the last 250 jobs. In the 1960s, according to The New York Times, there were thousands of brewery workers in the local union (that included workers at several other breweries). [Via Milwaukee Journal Sentinel]

PBR is dead.
Not so sure about this, but an interesting companion to the story above. Plus, for this line “Not only did the new beer (Narragansett) lack the metallic aftertaste of PBR, it exuded authenticity rather than irony.” [Via NY Post]

Toppling Goliath brewery puts Decorah Iowa on the beer map.
“Taproom manager Todd Seigenthaler estimated that 80 percent of the people who walk through the doors of Toppling Goliath’s taproom are out-of-towners.” And it’s not liking getting to Decorah is easy. Interesting report about how beer tourists (and Internet noteriety) have created interest among local in their hometown brewery. The story really should have included the rather public dispute between owner Clark Lewery and brewer Mike Saboe, who wrote the recipes for what turned out to be a silly number of cult beers. Saboe left the brewery in February and did not return to brew until last month.
[Via Chicago Tribune]

Tasting notes are really bad, aren’t they?
If this is true for wine it is likely true for beer. “Tasting notes scare people away from wine.” [Via jamie goode’s wine blog ]


Craft bier – it’s everywhere

From All About Beer (and to quote myself), Vince Cottone did not envision in 1984 “that his terminology would work its way so deeply into American beer culture, that craft beer would be used both as a marketing term and an anti-marketing term, or that some would still embrace at least parts of his rather specific definition, and others would find their own entirely different one.”

Oh, and spread around the world.

Craft - Magazine Fur Bierkulture

h/T @BarMas


Loose ends, beery and otherwise

Some short items that don’t fit neatly into Monday beer links or that, oops, I overlooked.

  • When I pointed to Ron Pattinson’s “The Haight” last week and suggested you might find his travel books of interest I had no idea a new one was in the works. “Tour!” chronicles his travels through the United States during the last year-plus. I sure hope somebody at the Beer Bloggers Conference later week this points to the book (or the posts it represents) as the kind of blogging it would be nice to see more of. Because Pattison combines an actual point of view with clever writing.
  • The downside to “hands on” brewing: brewers get hurt. Kerry Thomas, the brewmaster at Edge Brewing Company in Boise, Idaho, suffered 2nd and 3rd degree burns over 30 percent of her body while brewing Friday. Her friends and family have set up a relief fund at GoFundMe. Accidents involving burns are more common that most drinkers realize. Teri Fahrendorf has written about her own experience, an accident that occurred in 1989. (h/T @scratchbeer)
  • Lagunitas founder Tony Magee is now blogging. Longer posts from a guy already adept at raising a ruckus 140 characters at a time.
  • Jamie Goode has done the math and it works out that the grapes in a bottle of wine that sells for £3328 (about $5,154) cost £5.32 each (about $8.24). I tried to come up with some analogy that included hops or bourbon barrels or something and beer, but there really isn’t one that makes sense. Which is a good thing.
  • Ingredients of the month: Cattails and rhubarb.
  • Overlooked: pricenomics analyzed the beer listings of 6,000 bars and restaurants across the country and lists which beers predominate menus in which states. All this data must have left Bryan Roth in tears. Shocked Top Belgian White No. 1 in Idaho? Sierra Nevada Pale Ale tops in New Mexico but not California (Stella Artois instead)? And why does the PBR distributor in Houston still have a job?

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