Session #46 announced: ‘Unexpected Discovery’

The SessionMike Lynch of Burgers and Brews has announced the topic for The Session #46: “An Unexpected Discovery.” He writes:

I recently drove out to Colorado for a concert, and realized this was a perfect opportunity to stop at as many “beer destinations” as I could. I researched, plotted routes, looked at maps, and generally planned the entire trip around beer. What I was surprised to find was that despite all the amazing stops I planned, one of the best beer experiences of the trip was completely accidental. I found great beer in the last place I thought to look for it.

Has this happened to you? Maybe you stumbled upon a no-name brewpub somewhere and found the perfect pale ale. Maybe, buried in the back of your local beer store, you found a dusty bottle of rare barleywine. Perhaps a friend turned you on to a beer that changed your mind about a brewery or a style. Write about a beer experience that took you by surprise.

Well, there was the time in 1995 when we stopped at the Cat’s Paw Casino in Bozeman, Montana. Maybe I’ll write about that Dec. 3.

Session #45 (wheat) wrapped up

The SessionBruce Ticknor at host BeerTaster.ca has posted the wrap up for the 45th gathering of The Session. Not surprisingly, turnout was a little light but the reading was good.

I guess we should have lobbied for a session for The Session session at the Beer Bloggers Conference.

Mike Lynch at Burgers and Brews will host #46 on Dec. 3, and the topic is “An Unexpected Discovery: Finding Great Beer in the Last Place You’d Look.” A few more details when he posts them.

Beer ****ing: This ain’t dental school

As I wrote last week in posting the Wikio rankings, bloggers sure like to blog about blogging. Sure enough, madness followed back-to-back posts by Andy Crouch (shouldn’t it amuse us all if those vault him into the top spot next month?). Too many “why I blog” posts followed to link to.

I already wrote my mission statement five years ago, so I acted on the fact I had nothing new to say by saying nothing (it doesn’t always work that way.) Until I read a monstrously long John McPhee interview in the Paris Review.

Like maybe 10,000 words into it you have this exchange:

I suppose one of the hard things for a young writer is to learn that there’s no obvious path.

MCPHEE

There is no path. If you go to dental school, you’re a dentist when you’re done. For the young writer, it’s like seeing islands in a river and there’s all this stuff you can get into—where do you go? It can be a mistake to get too great a job at first; that can turn around and stultify you. At the age of, say, twenty-one, you’re in a very good position to make mistakes. Twenty-two, twenty-three, twenty-four—each time the mistakes become a little more costly. You don’t want to be making these mistakes when you’re forty-five. But the thing is, in steering around all those islands, and finding currents to go around them, they’re all relevant.

Do you worry about outlets diminishing for writers?

MCPHEE

I’m really concerned about it. And nobody knows where it’s going—particularly in terms of the relationship of the Internet to the print media. But writing isn’t going to go away. There’s a big shake-up—the thing that comes to mind is that it’s like in a basketball game or a lacrosse game when the ball changes possession and the whole situation is unstable. But there’s a lot of opportunities in the unstable zone. We’re in that kind of zone with the Internet.

But it’s just unimaginable to me that writing itself would die out. OK, so where is it going to go? It’s a fluid force: it’ll come up through cracks, it’ll go around corners, it’ll pour down from the ceiling.

So two thoughts.

First, I wouldn’t say that Emily Sauter has things totally figured out, but head over to Pints and Panels to see her “beer reviews in sequential tradition,” otherwise known as cartoons. This weekend because I was clicking to read a variety of blogs I’ve never seen before because I was following the Beer Bloggers Conference on Twitter I was struck by how some blogs are a whole lot different, some not so much.

Pints and Panels, which I’ve been following since meeting Em at the Great American Beer Festival, falls into the former category. But that’s not the point. That Em and most other bloggers have more future than I do (geez, that looks dreary in black and white, but isn’t meant that way) doesn’t necessarily mean they see it more clearly than I (already feeling better), but they are going to be around for more of it (shoulders sag). And they are going to find different currents.

Second, the beer analogy (this is a beer blog, after all). You should already have it figured out, but one example. Only hours before Will Meyers of Cambridge Brewing brewed his first beer using a “sour mash” other small-batch brewers were telling him he was crazy, that he’d destroy his brewery. If you’ve ever tasted Cerise Cassée you’re glad he didn’t listen.

Session #45: The taste of wheat

The SessionBeerTaster.ca is hosting the 45th gathering of The Session, and the topic is #45: Wheat Beers. Not sure how the turnout will be, given little gathering in Boulder this weekend, but head on over to BeerTaster.ca for the wrapup.

I could write a book about wheat beers. Wait, I already have. Making it all the more difficult to pick one beer to write about, or even a type from a particular region.

So instead, a little about wheat itself, what it contributes to wheat beers, what it tastes like. But don’t expect a definitive answer. As German brewing literature indicates, wheat by itself has little influence on esters and other fermentation by-products. It’s yeast quickly changes that.

I asked the question many times over in researching BWW and never walked away with anything definitive. Bob Hansen, manager of technical services at Briess Malt & Ingredients Company, had a pretty good answer, saying, “Wheaty, earthy. It is different, but you’d be surprised how non-different it is. You can use wheat to make a pilsner.”

Steven Pauwels at Boulevard Brewing in Kansas City said he likes the character unmalted wheat adds. “It brings a crispness that’s hard to describe. A little drier, makes a beer more drinkable,” he said.

Darron Welch, brewmaster at Pelican Pub & Brewery in Pacific City, Oregon, views wheat as a facilitator. “I think it has a bready flavor,” he said. “Because it is foam positive it changes how yeast brings other flavors into play.”

And Jean-Francois Gravel of Dieu du Ciel! in Montreal, who provided a recipe for wit beer, added: “To me, wheat has a very delicate bready flavor with some acidity or refreshing tartness. I think the barley has more pronounced grain flavor and a sweeter perception. If you eat raw wheat and malted wheat you will see the difference of texture right away because the malted wheat is more crumbly and easy to crush. But the flavor difference between the unmalted and malted wheat is very subtle. The malted wheat will have a bit more . . . malty flavor.”

Did I mention I’m brewing a wheat wine on Sunday? Not sure what session that might be ready for.

These are people I want to drink beer with

Officially, this is a parody of the “I Am A Craft Brewer” first released 18 months ago. But it also stands on its own. Give it a look, and a laugh, and read on if you want.

Make no mistake. These are not random people off the street. Some of them work for Rifftrax (“We don’t make movies . . . We make them funny!), so they had a creative leg up. Because the video was posted on Conor Lastowka’s You Tube channel, I asked him for a few details, provided by email:

“I live in San Diego. I’m a writer for rifftrax.com and a homebrewer/beer fan. Sometimes they show our movies at the Stone Brewery during the summer, so that’s where we saw the original video, and we were talking about some way to get RiffTrax involved in San Diego Beer Week (editor’s note: that begins tomorrow), and we decided to make a parody of their video. It’s me, my wife, two co-workers and some friends who appear in it.”

Could these guys probably create something centered around a mainstream lager that would make me laugh out loud? I wouldn’t be surprised.

Would they be motivated to?

Rhetorical question.