Wednesday I am off to the Craft Brewers Conference in San Diego.
Yes, this involves drinking beer. It also involves a lot of asking questions. In my case many will be wheat related, since I’m starting work on the previously mentioned book for Brewers Publications.
But if you were going and could ask craft brewers or brewing industry suppliers a question (or questions) what would you ask?
Here’s the lineup of speakers and topics.
The week begins with judging for the World Beer Cup, with awards handed out Saturday. That means brewers from around the world will be on hand to judge.
Feel free to use comments or email the question(s).
– The St. Louis Post-Distpatch visits “extreme beers,” mostly locally produced and including the area’s micros as well as brewing giant Anheuser-Busch.
Great quote from Pat McGauley, vice president innovation, who is talking specifically about A-B’s 8% blueberry lager but makes what’s really a general observation.
“It lives in a much different world than most of the beers we deal with.”
How about asking Neal Stewart in relation to the selling on the internet about his perception of the reciprocal relationship that can be developed between beer bloggers and forums as well as the limits to what is appropriate. I see that the seminar is Thursday at 8:15 am (!) so a t-ball question like this might be welcome.
What brewers are working with hop growers and how are they doing it?
Does anybody have interest in Native American Noble Aromatic hops?
Any breweries putting in their own hopyards?
With hop prices as they are now, is there still an interest and premium for Certified Organic hops?
What’s the latest pulse on, and what’s being done to promote the goodness of “real” beer to the consumer? In other words, is there anyone with good ideas on educating the consumer on quality in beer?
I was at a business lunch last week, enjoying a Pilsner Urquell from draft, and someone ignorant to beer (though seemingly knowledgeable of wine) commented sarcastically on my discussion of the virtues of Urquell, “It’s a fine vintage.” Unusual to my credit (and being in a business situation) I refrained from an equally sarcastic response.
See what you can find out about Budweiser American Ale.
Assuming that in the next year or two the hop and malt shortage situation improves and that supplies return back to a more normal level. What is the likelihood that the prices of craft beer will go down again? In my experience, once a price has been raised for most any products, it’s rare to see it go back down again once a “crisis” has been abated. I’ve seen 6-packs go up anywhere from $1 to $2. Assuming things get back to normal in a year or so, will we see that $1-2 come off the price tag again?
Chipper, I’ll do what I can on pricing, but the Brewers Association warns its members to be careful talking about pricing, particularly in such a setting. The concern is the impression of price fixing.
I remember last year a brewer looking at the newly released Local One from Brooklyn Brewery and declaring, “That should be a $30 package. There should be a session discussing pricing these sort of beers.”
A BA stuff member quickly wandered over and explained why there would be no such thing.
But I think you question is fair and I’ll see what I can get in one-on-one discussions.
Chipper Dave and Stan-
I thought this was just a “market correction” and not “price fixing”.
A continual increase in demand will abate production excesses.
Sell more beer…… now.
I’d love to hear responses from everyone, “what new, extreme beer do you hope to NOT see in the next year?”
I would ask Dr. Roger Mussche a lambic question I’m curious about (since I believe he is or was once a lambic brewer):
What is the apparent attenuation of lambic wort if you force-ferment it with a normal brewing saccharomyces?