musing

Can you ‘nail’ a Belgian style?

Dan CareyIn all fairness to Todd Haefer – who writes a Beer Man column that appears in many newspapers part of the Gannett chain and already catches enough grief for some of his comments – he didn’t write the headline and the term didn’t appears in his copy, but here it is:

Beer Man: New Glarus nails the Belgian style

The headline made me giggle. Haefer is writing about New Glarus Belgian Quadruple, part of brewer Dan Carey’s “Unplugged” series. Quadruple is simply a word you don’t hear Belgian brewers use. It became a term of convenience – meaning dark and very strong, ala Westvleteren 12 or Rochefort 10 – after Koningshoeven began shipping LaTrapppe Quad to the United States in the mid-1990s. That Trappist monastery is located in The Netherlands.

So not only does the headline insinuate that any style is something so specific that it can be “nailed” but that a Belgian brewer or consumer would cotton to the idea.

Speaking of styles serves many good purposes, but testifying for the other side here is Carl Kins, a Belgian beer enthusiast who has judged several times for the Great American Beer Festival and World Beer Cup. “We Belgians do not like categorization that much. Whether it is strong blonde ale or abbey style is not very relevant, as long as the beer tastes good,” he said in the chapter called Matters of Style in Brew Like a Monk.

Last week Stephen Beaumont wrote about this beer and Enigma, another in the “Unplugged” series. Spend a little time with his descriptions and it becomes apparent that Carey is more focused on “nailing” a great beer than capturing, or recreating, a style.

Beer geeks and bookworms

So how come we don’t call beer geeks beerworms? Maybe because it sounds gross, but then why doesn’t bookworm?

Blame Stone Brewing in California – those otherwise sometime arrogant folks – for this question. Stone next month (June 4) initiates a Book & A Beer Club On the Grass at its modestly named World Bistro and Garden.

From the press release:

If this seems suspiciously similar to the type of activity enjoyed by little old ladies at the neighborhood Rec. Center, guess again. Instead of tea and biscuits—32 taps of beer and Arrogant Bastard Onion Rings! Imagine the possibilities…

CS Forester and BallantineI’m a sucker for the beer and book connection. It’s so civilized. After all, Brother Joris – the monk in charge of brewing the coveted Westvleteren beers – is also the librarian at the abbey Saint Sixtus where the beers are produced.

Back in the early 1950s, Ballantine Ale sought endorsements from many famous artists, including Ernest Hemingway and John Steinbeck. This one is from C.S. Forrester, with his answer to the question “How do you put a glass of Ballantine Ale into words?”

“There’s always a first time for everything. And I still remember my first Ballantine Ale.

“I had ordered my first helles in Munich, my first bock in Paris. As a rather bewildered young man in New York, I did a two-hour sight-seeing tour before being shipped to Hollywood, and in the half-hour before my train was to go, I had my first Ballantine Ale.

“So my first recollection of Ballantine is linked with the Port of New York, the Empire State Building, and Grand Central Station. All of them were different from anything that had ever come into my experience – and all of them great.

“Even then, I realized that the flavor of Ballantine Ale was unique. I thought it better than any brew I had met in Europe’s most famous beer gardens. I still do.”

Back to June 4 at Stone.

The first book up is The Omnivore’s Dilemma, the best book I read last year. Michael Pollan’s examination of industrial corn (the first section) seems to become more important daily (jeez, even affecting beer prices), but the second section (pastoral grass) is my favorite part of the book.

If you live close enough to Escondido to consider dropping by they’d appreciate an RSVP.

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Red Stripe and the next generation

Young BeertenderAs I’ve written before, one of the categories here is Beer and Wine, not Beer versus Wine. When we have people over for dinner there will be men drinking wine and women drinking beer (and vice versa), and there might be a little conversation about one or the other but not why one is better than another.

On our house, beer and wine are not opponents. White bread and processed cheese are the enemy. That’s why Natalie MacLean’s screed seems so silly.

On the other hand . . . If we were in the business of selling beer then I’d be at McLean’s door, pouring her samples of beer with “aromas that range from wet violets to toasty oak,” pairing them with various dishes and showing her clips of articles from people in the wine industry who are wringing their hands about what consumers in their 20s plan (variously known as Millennials or Geny Y) to drink this year and the next decade. It might be craft beer.

Consider this:

The wine industry could lose a generation of customers if it doesn’t get better at capturing the attention of younger drinkers, according to a survey commissioned by Vinexpo.

In a study of 100 occasional wine drinkers aged 20-25 (20 each in London, Paris, Brussels, New York and Tokyo), focus group participants said “they are curious about wine, but deterred by too many choices and styles, complex labeling and wine’s stuffy image.”

On the other hand, during the Craft Brewers Conference last month, Mike Kallenberger of Miller Brewing said, “The overall values and personality of the craft beer category will resonate even more strongly with adult Millennials than with Gen Xers and Boomers.”

Not that marketers don’t have 1,000 theories on Millennials. Outlaw Consulting recently released research that found Generation Y trendsetters are more drawn to brands that speak to them in a “straightforward and stripped-down way, use plain packaging, and avoid excess.”

The Most Trusted 15 brands named in the survey were:

1. Apple
2. Trader Joe’s
3. Jet Blue
4. In-N-Out Burger
5. Ben & Jerry’s
6. Whole Foods
7. Adidas
8. American Apparel
9. Target
10. H & M clothing stores
11. Levi’s
12. Volkswagen
13. Converse
14. Vitamin Water
15. Red Stripe Jamaican beer

I’m not sure that Samuel Adams is big enough to get wide enough attention to crack that list, and surely no other craft brewers are. But if you read the details you’ll be thinking, “That sounds like Uinta” or “That reminds me of Jolly Pumpkin.”

Does it seem like I’ve wandered off point? Here it is: We’re making a mistake any time we are less than inclusive. I’m rooting for Millennials to make good educated decisions when it comes to beer and wine because they’ll be a giant factor in which choices I have.

I’m not sure how many from Gen Y read McLean – or how many frequent this circle of blogs we hang out in – but I do know that her rant was the antithesis of inclusive. We should remember that when we discuss beer.

And here’s a wine example of the way to do it: Where the Homework Is a Pleasure.

Brewpubs and ‘beer cred’

First, at Hop Talk, Al suggests what he think are 5 essentials for a good brewpub, starting with “An old building, especially with a lot of exposed brick.”

Then at Beervana, Jeff Alworth discusses Beer Cred in Portland, Oregon.

Beer is a working-class beverage. Drinking beer is a working-class activity. Oregon brewers, who until ’99 had Henry’s as an example, got that. In the 80s, as brewpubs started opening up, they had a gritty look. Breweries were located in Portland’s industrial Northwest (part of which has been overtaken by the Pearl). Tap handles for good beer appeared in working-class bars. It is my suspicion that one of the reasons Oregonians took to microbrewed beer was because it retained it’s blue collar ethos.

And he compares that to “boutique breweries” in other parts of the country.

You simply cannot argue with the success of craft beer in Oregon (11% of volume vs. 4% in the rest of the country). In fact, you’ve got to wonder if the rest of us will ever catch up.

My point? I’m not sure I figured one out. I found these two interesting to read in the matter of only a couple of hours. In his, Alworth concludes, “Yes, that was a random posting.”

This must be as well.

You know you’re a beer savant when . . .

These two words either mean something to you or they don’t.

Cask Fred.

Are you smiling or are you looking a little perplexed?

Hair of the Dog will be pouring cask-conditioned Fred on Saturday for FredFest, a Portland, Oregon, mini-festival of sorts that marks the 81st birthday of groundbreaking beer writer Fred Eckhardt.

Hair of the Dog is the host. The entire lineup looks great, but you really only need to known one thing.

Cask Fred.