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Monday beer links: Missile silo brings new meaning to concept of beer terroir


Appellation Beer will be on hiatus for the rest of the month. See you in November.

Stock (ale) answers from Goose Island and Ron Pattinson.
Martyn Cornell provides the story behind Brewery Yard, a beer made at Goose Island Brewery in collaboration with Ron Pattinson. Ron has only written a little about the beer itself, but his posts about a trip to Chicago for the beers debut makes delightful reading. Here’s Day One of four. [Via Zythophile]

In Rwanda, Craft Beer Opens the Door to Female Empowerment.
Steve Beauchesne of Beau’s All Natural Brewing Company was looking for a legacy project to celebrate Beau’s 10-year anniversary, and a brewery in Rwanda sounded like the perfect fit. “We were looking for something that’s in our wheelhouse,” he said. “We’re brewers. We’re not well diggers.” [Via Take Part]

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Peak TV & Peak Beer

If you aren’t sure what “peak TV” means then this may help: “When (John) Landgraf said ‘peak TV,’ he was trying to name a problem. Nearly 400 original series aired in 2015, and that number will get higher in 2016. From Landgraf’s perspective, this volume is keeping audiences from finding good series they would enjoy, and this is unsustainable on the network end of things. But peak TV has caught on as a description more than as a warning and that’s because it’s perfectly expressive. There is an insane amount of good television out there, and like Everest (and far lesser climbs), it can be genuinely overwhelming.”

Kind of like standing in the beer aisle at a liquor story. Or facing the taps at Flying Saucer.

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Monday beer links: Changing local culture, hops, in defense of pumpkin beers


Dah Dah Doo Dah Dah Dah Dah Dah Doo Dah La Ti Mi Fa La So Fa Mi.
At the moment last Monday I saw that John McPhee had written about taking his first drink, even if it wasn’t a beer, I knew what the first link would be here today. [Via The New Yorker]

Hopefully Just An Intermediate Stage.
While I think about what constitutes “beer news” (beyond the revelation they’ve named a hop after Ernest Salmon) I will offer a link to a blog Alan and the rest of you may not be reading (next). [Via A Good Beer Blog]

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Monday beer links: Craft writing reminder & a German drinks in Denver


How the Denver beer scene made a German beer connoisseur realize he didn’t know much after all.
I sure hope there is a follow up from Fabian Reinbold, an editor at German magazine Der Spiegel and right now an Arthur F. Burns fellow at The Denver Post. In this article he writes mostly about beers themselves (within the context of his own palate). I’d really like to read his observations about the settings where they were consumed. [Via Denver Post]

The curious case of sports writers who switch to wine.
[Via Columbia Journalism Review]
Craft Beer and Writing? Not the Unusual Pairing You Imagine.
[Via University of Kentucky News]
I saved the Columbia Journalism Review article a while back because I intended to write about storytelling and selling beer. But because I just did a reset on the mission statement here (which restricts navel gazing to Mondays) and because I want to repeat, while you still have time to make plans, that you’ll have a great time if you head to Lexington for Craft Writing: Beer, The Digital and Craft Culture now seems like the time to consider what the CJR story has to say about writing about sports and writing about alcoholic beverages.

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Monday beer links: Yeast family tree, peaches and ‘selling out’


Beer yeast is tame. Wine yeast is wild. Draw your own conclusions.
[Via The Washington Post]
Why we’re so good at making BEER: Study reveals how humans harnessed microbes to create the perfect drink.
[Via Daily Mail]
Domestication and Divergence of Saccharomyces cerevisiae Beer Yeasts.
[Via Cell]
If you are feeling brave you may dive right into the third link (peer-reviewed academic/scientific research). Otherwise opt for the newspaper translations (first two). Quite honestly, this stuff if way above my paygrade. Fascinating, but I need serious handholding from people who know what they are talking about to write about it with any confidence. Chapter 6 of Brewing Local is about foraging for yeast, but is downright basic (written in a way I can understand) when it comes to wild versus domesticated. Nonethless, I would call The Washington Post headline oversimplification. You’ll also note that the researchers sequenced only Saccharomyces cerevisiae (top fermenting) strains, leaving Saccharomyces pastorianus for another paper — although it turns out (page 1398) that 10 of the S. cervevisiae strains were used to produce lager beers.

Analysis of farmhouse yeast (kveik).
And then there is the matter of non-industrial yeast strains.

Muri is identified as either lager yeast (Saccharomyces pastorianus) or its close relative Saccharomyces bayanus. That’s consistent with an earlier analysis White Labs had Accugenix do, but very surprising. How did lager yeast wind up in the innermost arm of Nordfjord, right up under the glacier? Did someone at some point get yeast from a lager brewery? Or is the story more complicated? S. bayanus and S. pastorianus are both cold-tolerant species. Do they live wild in Norway? It seems unlikely, but I’m not sure anyone has ever checked carefully enough to answer with a clear yes or no. (Note: this isn’t the first time lager yeast has shown up where it wasn’t supposed to be.)

[Via Larsblog]

The craft beer project that grew from Masumoto Family Farm’s peach trees.
“Hey, Stan, why isn’t this farmer in Brewing Local?” Sorry, no excuses, David “Mas” Masumoto should have been. [Via Los Angeles Times]

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