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Session #121 (Bock) roundup posted

The SessionJon Abernathy did not mess around getting the roundup for The Session #121 posted.

As he notes, turnout was a little light. That’s too bad — bock is a great topic. Of course, I was one of those who did not manage to post. My excuse is I was in Minnesota to talk to the state’s hop growers. As I wrote in a tweet, with credit toward Lou Grant, they have “spunk.” Unlike Grant, I like spunk.

I wish the timing would have been a little different, because Schell’s hosted its annual Bock Fest on Saturday. I had a great time with the hop growers, but I sure wish I could have made it down to New Ulm. My consolation prize was finding Schell’s Bock on tap at the airport before I flew home.


Session #122 announced: Imported beer

The SessionChristopher Barnes has announced the topic for The Session #122 will be “Views on imported beer.”

He has seen that as craft beer sales have surged across America sales of imported beers have suffered. So he has a question (really alternative questions):

For American and Canadians: What place do imported beers (traditional European) have in a craft beer market?

For Non North Americans: How are American beers (imported into YOUR country) viewed? What is their place in your market?

The next Session will be April 7, and information about how the participate is at I Think About Beer.


Monday links: When beer fails, the line life & authenticity


Sometimes when hyperlinks start firing around here on Monday morning it might appear I have an attention problem. So here a road map. Jeff Alworth writes about the failure of a cloudy, murky beer in transit, JR Shirt about CloudyMurky and the line life, leading us to who’s looking out for beer quality (parts I and II), and back to Heady Topper, which may or may not be to blame for the accession of CloudyMurky. But that’s not the rabbit hole. Authenticity is the rabbit hole.

Granted, CloudyMurky is as well. I was in Minnesota last week, primarily to talk to the Minnesota Hop Growers at their annual meeting and workshop, where I heard the words “downy mildew” more often than you might in your lifetime. But en route I also had the chance to ask several people who know lots about brewing science the question that will soon have people running the other way when they see me coming: “How cloudy-murky, if at all, must these beers be to retain the magical flavors and aromas attributed to them?” Sometimes I use less polite language. My question is focused on the hop component although I know there is more, but that is the gist of it. I’ll get back to you when I find what looks like an answer.
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What the Cryo?

Cryo hops, hop powder, LupuLN2If everybody’s Twitter feed looked like mine then Cryo Hops definitely would have been trending yesterday.

YCH Hops rolled out details about what are really multiple products. If you subscribe to the digital edition of Beer Advocate magazine you can read a story I wrote focused mostly on LupuLN2, referred to as lupulin powder before the trademarked name kicked in. I won’t rehash that here (update: now available online), except to repeat that it has plenty of brewers who have tried it very excited.
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Monday beer links: ‘Essential questions’ still matter


“It’s a Shopping Mall for Alcoholics Out There”
Beer in context and the context is life. As the following links will suggest I already had storytelling on my mind when I read these 412 words Saturday morning. When you start looking for subliminal messages or find yourself noticing how similar the stories within the stories really are – well, 412 words like these will shake the cynic right out of you. [Via A Good Beer Blog]


Does Your Historic Site Communicate A Subliminal ‘Make American Great Again’ Message? [Via Peak experience Lab]
The art of wine storytelling. [Via Meininger’s Wine Business International]
Let me tell you a story… [Via Sediment]
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