MONDAY BEER AND WINE LINKS, MUSING, 02.27.17

“It’s a Shopping Mall for Alcoholics Out There”
Beer in context and the context is life. As the following links will suggest I already had storytelling on my mind when I read these 412 words Saturday morning. When you start looking for subliminal messages or find yourself noticing how similar the stories within the stories really are – well, 412 words like these will shake the cynic right out of you. [Via A Good Beer Blog]

STORYTELLING

– Does Your Historic Site Communicate A Subliminal ‘Make American Great Again’ Message? [Via Peak experience Lab]
– The art of wine storytelling. [Via Meininger’s Wine Business International]
– Let me tell you a story… [Via Sediment]

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Courtesy of CityLab (with a h/T to Tim Holt) a terrific map of “Liquordom in New York City” in the 1880s and these numbers:

– One 32-block section of what’s now the Lower East Side had 242 “lager-beer saloons” and 61 “liquor saloons.”

– There was one saloon to every twenty five families in the city.

– 63% of all the criminal arrests were for intoxication and disorderly conduct.

– Food sellers — butchers, bakers, and grocers — totaled 7,197. Liquor sellers totaled 10,075.

– Twelve of the 24 aldermen of the city were liquor dealers.

MONDAY BEER AND WINE LINKS, MUSING, 02.20.17

We spent our weekend in Death Valley National Park (too early for wildflowers; great for exploring canyons) but here’s what hit my radar before we left the Midwest. Or I rushed to add Sunday evening with a minimum of musing.

Chris White of White Labs and Sequencing Yeast Genes.
A discussion of genetically modified (GM) yeast appears well into the story. Not likely happening short term, but White suggests it may eventually. About three years ago, when the project was just getting rolling, a scientist in one of the Belgian labs involved said, “Right now we have a few hundred genetically modified yeast strains patiently waiting in our laboratory’s freezer.” Having taken the temperature of brewers around the world, the Belgians changed their approach, working at breeding new strains just as other scientists have cattle and peas in the past. (In the current “Future of Beer” issue of All About Beer I compare and contrast this with Bootleg Biology). Putting aside the not so civil war that spins around genetic modification, it all makes me pause. Brewing science marches ahead all the time, whether it is a matter of finding more efficient ways to lauter or breeding higher alpha hops. But how “easy” should scientists make it to brew beer?

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MONDAY BEER AND WINE LINKS, MUSING, 02.13.17

Warning: The first several links may leave you with the impression that not everything is peachy keen in the world of alternative beer.

The Big Issue: Exploitation.
Perhaps coincidentally there was other chatter, not altogether pleasant, this week about the phrase “beer people are good people.” Feel free to pursue that discussion elsewhere. Granted, this reads a little sensational: “Yet, for some who try to build a life in the craft beer industry, that narrative is quickly lost as they find themselves at the will of employers cutting corners, underpaying staff or intimidating them into staying quiet about unethical or even illegal treatment of employees.” But this is an in-depth report (3,500 words or so) from Australia. Don’t think it is confined to that continent. Further reading: “Labor of Love” in Beer Advocate. [Via The Crafty Pint]

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