‘Drinkability’ & other beer links you might have missed

MONDAY BEER LINKS, MUSING 12.07.15

New words will remain scarce at this url until I’m done sorting out which non-traditional beer ingredients might kill you. Did you know salicin, the active ingredient in willow bark, might have contributed to the death of Ludwig von Beethoven?

Session 106: Christmas Ales Through The Bloggy Years.
I was absent from The Session, shame on me. But I look forward to reading the recap. [Via A Good Beer Blog]

There Are Almost No Black People Brewing Craft Beer. Here’s Why.
“Does it even matter?” Yes. [Via Thrillist]

What Is ‘Drinkability’?
[Via Boak & Bailey]
Drinkability.
[Via Ed’s Beer Site]
The Science of Drinkability.
[Via Ed’s Beer Site]
An Anheuser-Busch campaign back in the day that put the word “drinkability” on billboards did not endear the word to those who would protect the world from bland beers. It may still take rehabilitating, even though it was more than 10 years ago. So before, I think, it was used by that Brazilian doctoral candidate. I’m certain of that because when I was doing the reporting for “Brew Like a Monk” and heard Hedwig Nevin, brewing director at Duvel, use the word digestibility I shook my head to clear my ears. It was a revelation.

The Dirty Secret about ‘Clean’ Plants.
The devil is in the details. [Via Gorst Valley’s Hop Grower’s Blog]

Is the Story More Important than the Wine?
As a consumer my interest in “the story” is different than being fed “romantic back story.” [Via Wine Spectator]

Proposed San Diego County law could change the meaning of ‘local’ wine.
Next up local beer? [Via Los Angeles Times]

This is most of the conversation that started a while back, went dormant, then resumed last week. Click on the 5:10 a.m. link to open it up.

1 thought on “‘Drinkability’ & other beer links you might have missed”

  1. New York state already has strict requirements for local beer (New York designation), created by its 2012 Farm Brewing Law. Implementation is gradual but eventually steep.

    – Through the end of 2018, at least 20% of the hops and 20% of all other ingredients must be grown in New York.

    – From 2019 through 2023, no less than 60% of the hops and 60% of all other ingredients must be grown in-state.

    – After January 1, 2024, no less than 90% of the hops and 90% of all other ingredients must be local.

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