Beer, blanding, cool kids and globalizing inspiration

Geysers at Te Puia in Rotarua, New Zealand

You know that thing where the time machine doesn’t drop you exactly where you expected? We departed Auckland late Sunday evening and arrived in Los Angeles not quite early enough Sunday afternoon to continue our planned journey home. In other words, we missed our connecting flight and did not enjoy the next 20 hours all that much. It would be obnoxious of me to complain after three weeks in Aotearoa (New Zealand), so I won’t. The country is spectacular.

I pass it along only to explain why I had extra airport time, some of which I used to catch up on reading. That Was The Beer Week That Was will not return until next week, but I wanted to give a nod to a couple of beer visiting OGs and include links to two that may or may not be related.

First, Chris O’Leary visited this 300th brewery and VinePair wrote about him. That he is racking up these numbers pops up every once in a while on Twitter or elsewhere and somebody comments that surely nobody else has done this. But Dan Forbes and Dave Gausepohl have, so I feel obligated to point to a story I wrote about Beer Dave more than seven years ago.

At the time he had visited more than 3,400 breweries. He is closing in on 5,000 now. Forbes, who Beer Dave he calls a mentor, visited more than 6,000 before passing away earlier this year. Those started going to breweries when you couldn’t knock off 50 during a long weekend in Chicago. Forbes and his wife also visited every county in the United States.

Second, are these two circumstances related?

– Jeff Alworth writes about craft beer “crapping out”: “Let’s start here: I think craft’s malaise is a thing. I don’t see this as a temporary downturn. Craft beer is suffering an identity crisis and it won’t snap back to being the cool kid’s drink anytime soon.”

– Alex Murrell argues “that from film to fashion and architecture to advertising, creative fields have become dominated and defined by convention and cliché. Distinctiveness has died. In every field we look at, we find that everything looks the same.”

TWTBWTW link and run edition

I miss the days when Jay Brooks would dissect a beer-stupid story line by line, taking no prisoners. Should you be wondering, I’d have him begin with this story, which asks, “Can AI perfect the IPA?” I wouldn’t know were to start.

Pardon the brevity on this last set of Monday links until April 10. Although there will be no Monday links, feel free to drop in from time to time to see if there is a random photo of a field of hops near Tapawera (New Zealand) or from the Waitoma glow worm caves.

The beer week that was last week included important news — “The Lost Abbey exiting its longtime home” — and excellent news analysis — “Go Big or Go Home — AB InBev Makes Regional Craft Staff Cuts to Refocus on National Beer and Spirits”.

Beyond that . . .

Hoplark hop room.

Story A and Story B about hop water suggest a trend is developing. The photo above is from the hop storage room at Hoplark in Boulder, a short drive from our house. I wrote about the company in Hop Queries last summer.

– This week in authenticity, “(A version of) Kelham Island Pale Rider lives.”

– This week in tradition and culture, “A Fifth Season — American Craft Brewers Embrace Munich’s Secret Starkbierzeit.”

– This week in terroir, “Wine, Terroir and the Human Touch.”

– This week in trading up, The New York Times writes about “premiumization.” Beer is not mentioned, but from the get go higher prices, justified because what is in the glass is somehow special, and what some call craft beer have gone together.

– This week in thiols (a sulfur compound found in hops), “Thiols and barrels and bears, oh my.”

Bud - Frozen Eggs Products - Prohibition

– This week in hey this story mentions a cannister we have sitting above our kitchen cabinets, “Over a Century Ago, Coors Made a Milk Alternative Before It Was Cool.” As you can see, the can from Anheuser-Busch once contained eggs.

TWTBWTW: Broken dreams, dreams fulfilled & new dreams

Books about creativity and artificial intelligence

The beat goes on . . .

Appropriately datelined Plain City, because it could happen anywhere. The story often begins this way. “People started liking my beer. I started winning awards on my beer,” says Pat Winslow. Then there was a crowdfunding drive. “This is way beyond my wildest dreams at that time. I feel really fortunate and very humble to be part of this organization.” What followed was, and is, a business story not easily understood. But Pat Winslow is not longer making beer at the brewery he started.

A ‘dream come true’ that continues to get bigger and bigger. You’ve definitely heard this one before. “I opened this business to be happy with my life. I was working in corporate America. I was sick of being a number and a pawn.”

“I always wanted to do my own thing. It’s kind of every brewer’s dream.” An easy-drinking beers and game-stocked taproom in Houston. The core beers are an IPA, a pilsner, a helles and a hazy IPA. “I’m not doing anything revolutionary. I try to make beers people can drink six of.”

“Traveled the world, fell in love with beer over in Germany and Europe.” You’ve also heard that more than a few times. What’s different is Robert Young III is Black and has plans to open a brewery in Augusta, Georgia, called Tapped 33 [The original post had 13 – Thanks to Dan for the noticing]. “Augusta is located on the 33rd parallel on earth. Prohibition ended in 1933. And then I wanted to tie it back to Augusta, James Brown was born in 1933 as well.”

His Good Googly Moogly was one of the best beers I drank last October at Blacktoberfest in Stone Mountain, Georgia. (You might pause to consider the cultural significance of such an event miles from a park famous for the world-record-size stone engraving of Confederate leaders.) I had a great, if too short, conversation with Young. We didn’t talk about dreams; instead about the beers he has in his head. I wish the attention showered on AI and particularly ChatGPT focused more on what it means to be creative; in the case of beer to imagine how old and new flavors may work together. That’s why I plan to visit Augusta once Tapped 13 is open.

On (beer) writing
– Last Thursday, Alan McLeod suggested are “a few main themes in pub and beer writing: (i) industry writing, (ii) trade friendly writing, (iii) politico-socio justicio writing and (iv) innovative creative writing.** Is there a fifth category worth mentioning?” The details are in the asterisk (don’t be shy, click and scroll). Don’t know if it is a fifth category, but what I miss is the “Link + quick comment” aspect. And comments, definitely comments.

– Jeff Alworth on AI Nightmare Scenarios.

– Robin LeBlanc and Jordan St. John put themselves out to pasture.

– FiveThirtyEight looks beyond the hype. “What do Americans think AI is good for? Recipes, roadside assistance and coal mining.”

– The best story I’ve read so far about how ChatGPT works and its relationship to the original writing humans sometimes do. “Our first draft isn’t an unoriginal idea expressed clearly; it’s an original idea expressed poorly, and it is accompanied by your amorphous dissatisfaction, your awareness of the distance between what it says and what you want it to say. That’s what directs you during rewriting, and that’s one of the things lacking when you start with text generated by an A.I.”

TWTBWTW: Is anything better than an everyday beer?

Zymurgy Live - New Zealand Hops

Programming notes: Travel in the next many weeks means Monday recaps of the beer week that was will be intermittent through early May, and probably brief when they do show up. This next weekend I’ll be at the Ohio Hop Conference. Wednesday the 22nd I’ll be talking, virtually, to members of the America Homebrewers Association about New Zealand hops and otherwise answering questions about all things hops. If your are a member, please stop by.

Upfront, Weed v wine: The aesthetics and terroir of cannabis presents this question: Is weed ready for the same connoisseurial approach as wine? Why not beer? Why not consider the fact that weed and hops share many of the same odor compounds. Why isn’t the word dank used even once in this story? Seriously, California is rolling out an appellation system for cannabis. As I prepare to post this, the domain name appellationweed.com remains available.

Cask beer
Around the world, Part 1. Who drinks in pubs around the world serving cask beers? What kind of experiences are they looking for?

Stateside. “There has been no noticeable shift in cask beer consumption. Maybe that’s a good thing. It’s not getting better, but it’s also not getting worse.”

No avoiding AI
This might be AI week upcoming at Beervana. So be on the lookout, because I won’t be here next Monday to remind you.

An AI created brewery taproom menu. Scroll down a bit. Personally, I want a bit more than a hint of hop character in a classic pilsner.

A chat bot does drink reviews. “I paired this Pinot Noir with a home-cooked meal for my dog.” Oh, boy.

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An everyday beer. “I don’t really want to break it down into its constituent parts, and the sun shining through the window behind me is warm, and I am comfortable and in good company.”

This one-woman brewery brings Middle Eastern flavor back to craft beer. “I thought I was a pretty good chef; brewing can’t be that hard.”

Sustainability. A business in Yokohama in Japan has started upcycling brewers’ malt lees waste to produce “craft beer paper.”

Who said what about beer last week?

Fish Scales, Nappy Roots, Atlantucky Brewing

“This is another industry that we should be cashin’ in on just like everybody else. Young men can grow up and be brewers— that’s a real job that you can do. You look around our neighborhoods, we’re buyin’ beer, why don’t we make it? Why don’t we buy our own beer? That’s just another thing that we need to make a little Blacker, and there’s nothing wrong with it.”

– Atlantucky co-founder Fish Scales (pictured) in a story about the brewery’s first anniversary party (this past weekend).

“Customers will change. Demographics are changing. We’re going to get new drinkers, we’re going to get changing drinkers.”

– Brewers Association economist Bart Watson speaking to members of the Ohio Craft Brewers Association.

“10 years ago if you had asked me to tell you what I thought craft beer would be like in 2022, I would have taken a guess. Now if you asked me to tell you what I think it will be like two years from now, I wouldn’t even attempt that. It’s actually a lot of fun. You get to really flex your skills and use different techniques.”

Great Lakes Brewing brewmaster Mark Hunger. (A thought so terrific Alan McLeod also singled it out last Thursday, along with feather bowling.)

“This is what micropubs make possible: new ideas about what a pub can be, and which rules of the game it is obliged to follow.”

– Boak & Bailey, writing about The Dodo in London.

“Changing the recipe of Fat Tire is not just something I consider to be a poor marketing decision. It’s sacrilege. The wholesale abuse of a genuine icon. We were once bold enough to call the emergence of American craft beer a ‘revolution.’ This feels like a revolt.”

– Matthew Curtis, offering this week’s deep thoughts about Fat Tire. How many more weeks in a row will there be a noteworthy comment about the former icon?

This is a potential home that had a working microbrew at one time you can rejuvenate the microbrewery or expand the home and take over the microbrewery area, there are many options for the creative person.”

– From home for sale listing in Grand Rapids, Michigan. Homebrewing at a different scale, I guess. 5,000 square feet!

You might also enjoy:

Meet Day Bracey, The Man Behind Barrel & Flow — America’s Most Progressive Beer Festival. Would this have been your answer if I asked you what might be America’s most progressive beer festival?

A journey to the birthplace of lager beer. h/t to Don Tse and his newsletter. (Also for the next link.)

Assessing the influence of colour and glass type on beer expectations. Among other things, glass type makes a difference in expectations only in certain colors.

Beer predictions from Rolling Stone. I will leave it to somebody hipper than I to explain the cultural ramifications.