Walking into Wisconsin tavern with dollar bills on the ceiling never gets old.
This week’s featured beer ingredient is hops. I’d riff on some of those links now, but we’ve been traveling and I have some catching up to do (thus the overall brevity). More in the next Hop Queries (remember, the newsletter is free).
Our travels took us to several well worn Wisconsin taverns. Not exactly English pubs, but certainly different than brewery taprooms. That, for us, added extra context to Tandleman’s “Underneath the Arches” post, which included this:
“I think I have to face facts. E and I just aren’t the target audience. We will never really feel at home in such places, as the beer and the demographics just don’t suit us. I know they vary and some are, indeed, much better than others, but we generally feel out of place in them, which hardly makes for a good time.”
And for this comment from Cooking Lager:
“Brew taps may be uncomfortable but they have the air of exclusivity and special privilege granted to those in the know. That’s what craft beer is, exclusivity and privilege. Wrap it in an establishment as well as a product and you’ve got a winner.
“Pubs are for the hoi polloi, the prols, those that don’t fetishize beer and breweries. Anyone could be in there for crying out loud.”
Hops
– Happy Fugglesvesary.
– Brewing an English-hopped NEIPA.
Priceless?
– Pleasure and value from high wine prices.
– Spend money on experiences, not things.
Rhetorical tension
Does the word rustic tell you anything about flavor?