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Asheville, Australia, Cape Girardeau & a free book

If you’d like to hear me talk about brewing and/or get a book or four signed in the coming months here are a few opportunities:

– Two incentives to sign up for an American Homebrewers Association (AHA) membership by midnight Sunday. 1) You may buy Great American Beer Festival tickets during the member pre-sale on Aug. 2, with one option a ticket to the members only session on Oct. 8. 2) You will receive a copy of “For the Love of Hops” (which you may bring to the members only session, where I will sign it). This is the way I understand that it works. When you sign up through a link provided to homebrew clubs (this is the St. Louis Brews link) you use the code ILOVEHOPS at checkout to get the book. You must be an AHA (or Brewers Association) member at midnight Sunday to buy GABF tickets on Aug. 2, and the deal on my book runs through July.

Asheville Homebrewers Conference, Aug. 13. I’m looking forward to hearing Mike Karnowski of Zebulon Artisan Ales talk about “murk,” Todd Boera of Fonta Flora Brewery (who contributed a recipe to “Brewing Local”), and Michael Tonsmeire, “The Mad Fermentationist.”

Australian National Homebrewing Conference, Oct. 13-15. I’m headed to Australia directly from Denver (GABF). Plenty of talks have my attention, but I’m already beguiled because they call the pauses between presentations “hot breaks.”

Midwest Regional Homebrewers Conference, Cape Girardeau, Mo., Nov. 5. This event is still coming together.


Stuff to talk about on our four-mile pub crawl

There will be no beery links here Monday. A busy Saturday will be followed by two days of birthday (not mine) travel. On Saturday I’ll be taking a stroll along Manchester Avenue with Lew Bryson and Joe Stange. Some walking, more drinking of beer, probably even more talking. I expect that, among other things, we’ll be discussing topics that came up in two posts that would be in the Monday links were there to be Monday links.

1) Imports in the Age of Local. Set aside a little time, because Bryan Roth has more than 3,000 words to say about this at Good Beer Hunting. Both Joe and Lew have written, or co-written, several guidebooks. These are reminders that people travel to drink local. Makes sense to me. For centuries beer has also traveled to meet drinkers. But the business of selling it might have changed.

2) The Dreary Reality Of Those Disclosures. It will easier to follow what Alan McLeod has to say if you subscribe to Boak & Bailey’s newsletter (scroll down and look on the to sign up). This is a topic I might think about too much, over think, and make too complicated. Alan and I discussed this after Boak & Bailey wrote about it in their May newsletter and I included some of the thoughts last week in the keynote speech at the Beer Bloggers Conference in Tampa. The bloggers heard the fourth rewrite of the keynote, and it needed at least four more.

But I’m OK with Julia Herz’s takeaway: “Journalists need to be held to a higher standard.” (And that means holding ourselves to a higher standard.) Self righteous? Probably. Certainly more explanation is needed, and maybe Joe and Lew will help push me past the tipping point that will result in the addition to the mission statement here.


When an economist analyzes brewery names


Hopportunity Cost: Craft Brewers Brawl Over Catchy Names as Puns Run Dry.
Maybe, maybe not. But this story does present an opportunity to show this slide Lester Jones, NBWA economist, displayed during his presentation at the Beer Bloggers Conference in Tampa. Photo courtesy Sean Jansen. (Disclosure: As the keynote speaker I had my way to the conference paid.) [Via Wall Street Journal]

Brewery names

How Craft Brewers Advance Science, and Make Better Beer.
The blurb on Twitter that pointed me to this story mentioned hop genome sequencing (which Hopsteiner and others have been working for some time), so I headed there expecting something in the way of new information about that. Didn’t happen. So perhaps it is my disappointment typing, but to write Paul Mathews — who is scary smart — “is to hops what John James Audubon was to birds” is ludicrous. How hard would it have been to discover what E.S. Salmon accomplished a century ago? [Via The New Yorker]

Bits we Underlined In… How To Run a Pub, 1969.
This book “is a product of its time: it is addressed entirely to men, women are a problem to be dealt with, and the language around race might shock some modern readers.” Of course, that it offers such a candid look at its time is what makes it so interesting. [Via Boak & Bailey’s Beer Blog]

‘Heaven’s water’: the launch of Amsterdam’s first rainwater beer.
I feel like I should have known this: “It seems like a disruptive idea, but when we researched it, in the Middle Ages, [Dutch] breweries set up near churches and cathedrals to catch rainwater runoff from their roofs.” [Via The Guardian]

The Foundations of a Great American Brewery: The Early Architecture of Anheuser-Busch.
The first installment in what apparently will be several posts. For additional reading I recommend ordering a copy of Brewery History 155: “Approaches to the history of American brewery architecture.” [Via St. Louis Magazine]

Ich bin ein Berliner (Weisse) – A beery tour of Germany’s capital.
And more suggested additional reading: Joe Stange writes about Berlin in the current issue of DRAFT magazine (in print, no link). [Via Beeson on Beer, h/T Matthew Curtis]

This brewery is using cutting-edge Artificial Intelligence to engineer the perfect beer.
Not intended as a political statement, but were I to come up with a beer brewing algorithm I would not call it ABI. [Via Digital Trends]


Yes, this is my tweet, but several of the responses were delightfully clever (click on the date to see them).


Happy 4th of July beer links


An Open Letter to Beer Nerds.
Pick a paragraph, any paragraph. I’ll take this one.

The labels explain how this unique, captivating brew came into existence. Often there’s a “journey” involved, which displays excellent creative skills on the part of the marketing team involved, and no flagrant embellishment or anything. Beer is important and political and life-altering.

[Via McSweeney’s, h/T James Schirmer]

How Big Will Craft Get? Oregon’s Numbers are Suggestive.
There was more sky is falling speculation last week, but also this. [Via Beervana]

Burned Boise beer brewer back on job, wins awards.
“Sometimes, you don’t realize how dangerous your job is, because you do it every day. We work around chemicals and batters, slippery floors, heat. There’s so many different hazards in the brewery and you just take them for granted when you’re around them all the time.” [Via Idaho Statesman]

Beer essentials: The craft beer boom in Japan shows no sign of running dry.
“Ichiri Fujiura, proprietor of Watering Hole and soon to be brewer at Tharsis Ridge Brewing, notes that homebrewing and craft beer are ‘totally unrelated in Japan.’” And this story suggests that is one thing that slow the advance of in craft beer. [Via Japan Times]

MSU’s century-old barley revived to make Michigan beer.
“The whole idea of locally grown barley to make your brew is resonating very well with the microbrew industry.” [Via Lansing State Journal, h/T Jeff Alworth]

So many oral histories, such wonderful women!
It’s really important to collect this history. [Via Oregon Hops & Brewing Archives]

Categories of grisette and grisette strength.
“As usual there are still questions, but hopefully this helps to make the identity of grisette a bit more clear and helps you choose what strength to make your grisette.” [Via Hors Catégorie Brewing]


10 questions to ask about any wine appellation.
Granted, I think in terms of beer and appellations more than most, but there are some parallels here. [Via The Gray Report]



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