MONDAY BEER & WINE LINKS, MUSING 2.22.16
Sensory expectations elicited by the sounds of opening the packaging and pouring a beverage.
Because Fred Eckhardt. [Via Flavour]
Fishdog River Brewing Co.’s Ultimate I.P.A.
I guess this is a riff on Dogfish Head’s Hoo Lawd, but the almost final line sounds like another brewery (or two). “And, remember, if you don’t like it, you’’re wrong.” [Via The New Yorker]
‘Saucy’ Beer Names.
They are relatively new — and a reminder not everything new in beer is necessarily better. After reading this I decided I should add a link that shows some Olde Frothingslosh labels, which in turn led me Marsha Phillips’ obituary. She was Miss Olde Frothingslosh and the guest of honor at the Beer Can Collectors of American national bicentennial convention in Philadelphia in 1976. [Via Boak & Bailey’s Beer Blog]
THE BUSINES PAGES
Heineken is taking tips on how to sell beer from an American craft brewer.
I’m still struggling to imagine what a Heineken “Beer Circus” might look like. [Via Business Insider]
The Coming Distribution Wars.
I’m not sure much has changed since the 1999 Craft Brewers Conference in Phoenix whenn Brooklyn Brewery partner Tom Potter explained to brewers that distributors moved boxes. The implication was that brewers needed to take responsibility for selling their beer. [Via Beervana]
Are nanobreweries a good first step for North Carolina brewers?
And related to the previous story you have this: “If I had to do it all over again, hindsight 20/20, I really wouldn’t suggest people get into nanos and try to grow them organically. I don’t think there’s time left in the market now.” [Via The News & Observer]
WHAT WINE CAN TEACH US
The Neuroscience of Wine.
“The role that our senses play in our attraction to and appreciation of wine has been illuminated by generations of wine writers and critics. What has undeservedly received less attention is the brain, the hugely complex organ within which all that sensory information is processed and synthesized. We don’t just taste with our senses, we taste with our minds.”
If you’ve managed to stay awake during one of my presentations about hops and aroma you know I always say something along the lines that “Brewers* create odor compounds. Aroma becomes aroma in your brain.” *That’s brewers with a lot of help from yeast, of course. [Via Nautilus]
The seven key aromas of aged Bordeaux.
In the event you don’t want to take the time to click over, they are “undergrowth, truffle, toasted, spicy, liquorice, mint, fresh red- and blackberry fruints.” Undergrowth? [Via Decanter]
— Andy Parker (@tabamatu) February 20, 2016
Please make note of the following Product Notice on our recent release of Bourbon Barrel Timmie. pic.twitter.com/rJYknIL44b
— Sun King Brewing (@SunKingBrewing) February 19, 2016