monday links

Monday beer links: Roaring in Norway; skulls in Spain

BEER AND WINE LINKS, MUSING 04.23.18

Pardon the brevity, but I was preoccupied with Lagerpalooza this past weekend.

Roaring the beer.
“å brøle ølet.” More tales from Norway.

A Brewer’s Take on Where Craft Beer is Going Next.
“I believe craft is an idea and not an actual product.”

2 Years Later . . .
Still a happy Devils Backbone drinker.

The Westvleteren Hacker.
Does anybody else find this disquieting?

Hi Sierra!
“I can’t imagine any of these beers will be cited as life-changing the way Sierra Nevada Pale Ale frequently is.”

More Beer, More Problems.
It ain’t easy being big.

Christianity and beer marketing.
Who decides?

Craft Beer Skull Watch.
Can you taste package design?

A hops spa grows in Oregon.
For when the doctor orders hop hydrotherapy treatments.

The internet reacts to Waffle House selling beer.
Because this is news where I live. And somehow when we walked past the stand during a game last week we did not realize they had beer.

BEER/WINE/TASTING

Tasting note dilemmas.
“As I often find, whether researching for a book or writing up vertical tasting reports, one of the tough things is deciding how much technical information to include.”

FROM TWITTER

Returning to lager related thoughts (click on the time to read the whole exchange).

Monday’s fermentation links: ‘It’s just beer news’

BEER AND WINE LINKS 04.16.18

I’m pretty sure Alan McLeod was lamenting the use of the term “deep dive” in his commentary on recent beer news last week. Fact is when I see the words “deep dive” I expect what follows to go deep less often than not. The good news is that several of today’s links are to stories that dig decently deep. I might also add that I’m in the midst of three separate dives myself (also known as a bid idea), so posting here will remain random indefinitely.

Has American Craft Beer Taken Over the World?
Lew Bryson asks important questions, including these, “Is the success of American craft keeping other countries from developing their own palate? Is this some kind of beer imperialism?” I also was in Chile to judge Copa Cervezas de América, although I arrived too late for that trip to the coast. Later in the week John Roberts of Max Lager’s Brewery and I made it to Cerveceria SpoH. It is located in a leather-making district, where the air is pleasantly thick with the aroma of tannins. Spoh is hops spelled backwards (because somebody trademarked the word “hops” in Chile) and, sure enough, the brewery is best known for Animal IPA. But we also tasted beers that made it clear brewer Max Ivanovic is good at subtle.

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Monday beer links: It’s personal & other single-sentence truths

BEER AND WINE LINKS 04.09.18

Larry Bell, circa 1995
Q & A: Larry Bell of Bell’s Brewery.
“We’re probably one of the few breweries that uses our family name. There are so many breweries out there but not necessarily a lot of family names. It’s personal — it’s our name on the product,” says Larry Bell (pictured at the brewery in the summer of 1995). And he isn’t shy about continuing to conjure up David/Goliath images. “They have the Death Star, and they are moving it into position. We rebel forces, we craft guys, have to keep sticking together and keep attacking.”

Not everything in Charlotte needs craft beer.
This story is full of tweet-worthy one liners. I chose this, “The rise of the brewery is arguably the biggest social trend of the past decade for young professionals in midsize cities.” Pretty bold. But there’s also this idea, “Tell people that it’s OK for people to meet for a run or to do yoga or to discuss religion or listen to music or linger over flowers without chugging $6 pints while doing it.”

Homage to Catalonian beer tourism.
A PhD in beer tourism. Let that sink in. But the part that intrigues me: Catalan brewers are “attempting to forge a truly local indigenous brewing culture, using locally grown produce – hops, barley, other grains, fruits, even grape must, to make ‘grape ales’ – and locally found wild yeasts, and using resources such as barrels previously containing local wine, sherry, local spirits and the like.”

A Culture of Confusion — The Process, Vernacular, and Challenge of Selling “Sour” Beer.
I can’t quit watching the conversations brewers are having as they try to establish a new beer vocabulary. Bryan Roth writes, “‘Sour beer,’ for its ease of understanding, is a double-edged sword.” Lauren Salazar, the wood cellar director and blender for New Belgium Brewing1, talked about this several months ago at a drinks conference in South Carolina. “Every day, I try to figure out how to break these words apart,” she said.

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Monday beer links: Whimsy, weed & whatever

BEER AND WINE LINKS 04.02.18

Two Jacksonian Scholars Debate NEIPA.
Frivolous in a refreshing way. Some weeks it seems like most of the stories I see related to beer pretty directly involve the business of beer (for instance this, or this, but also several below). “Jacksonian Scholars” is not one of those.

Ah, as so often he presents us with a mirror reflecting our own prejudices.”

How should beer types and styles be organized taxonomically?
You know this will not end well.

When Craft Breweries Bite Back | Summit Brewing’s Unique Approach to its UnTappd Reviews.

Next up from Summit Brewing: A Glitter IPA that files your taxes.”

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Monday beer links: What would a lifestyle brewer look like?

BEER AND WINE LINKS 03.12.18

WINE

Rich People Are Ruining Wine.
“Lifestyle vintners.”

What would a lifestyle brewer look like? (Beyond the beard.)

BACK TO BEER

Brew Dog was at the center of the story of the week (or stories of the week or stories of the weeks; hard to keep track). Head over to A Good Beer Blog or Boak & Bailey’s Beer Blog for complete converage. More would be overkill.

Closed, Thanks for the Memories — An Argument for Historical Preservation.
First a disclaimer. I sleep with an archivist. (In fact, the opportunity for her to work at a presidential library is why we moved to Atlanta.) Now another disclaimer. I wrote this in Brewing Local: “The earliest complete description of steam beer production is from 1898, and until a diary is found by the great-great-grandchild of a mid-nineteenth-century Bay Area brewer, it won’t be clear how the process evolved during the previous 50 years.” As somebody who wants to write about such stuff the lack of information pisses me off.

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