Beer, blanding, cool kids and globalizing inspiration

Geysers at Te Puia in Rotarua, New Zealand

You know that thing where the time machine doesn’t drop you exactly where you expected? We departed Auckland late Sunday evening and arrived in Los Angeles not quite early enough Sunday afternoon to continue our planned journey home. In other words, we missed our connecting flight and did not enjoy the next 20 hours all that much. It would be obnoxious of me to complain after three weeks in Aotearoa (New Zealand), so I won’t. The country is spectacular.

I pass it along only to explain why I had extra airport time, some of which I used to catch up on reading. That Was The Beer Week That Was will not return until next week, but I wanted to give a nod to a couple of beer visiting OGs and include links to two that may or may not be related.

First, Chris O’Leary visited this 300th brewery and VinePair wrote about him. That he is racking up these numbers pops up every once in a while on Twitter or elsewhere and somebody comments that surely nobody else has done this. But Dan Forbes and Dave Gausepohl have, so I feel obligated to point to a story I wrote about Beer Dave more than seven years ago.

At the time he had visited more than 3,400 breweries. He is closing in on 5,000 now. Forbes, who Beer Dave he calls a mentor, visited more than 6,000 before passing away earlier this year. Those started going to breweries when you couldn’t knock off 50 during a long weekend in Chicago. Forbes and his wife also visited every county in the United States.

Second, are these two circumstances related?

– Jeff Alworth writes about craft beer “crapping out”: “Let’s start here: I think craft’s malaise is a thing. I don’t see this as a temporary downturn. Craft beer is suffering an identity crisis and it won’t snap back to being the cool kid’s drink anytime soon.”

– Alex Murrell argues “that from film to fashion and architecture to advertising, creative fields have become dominated and defined by convention and cliché. Distinctiveness has died. In every field we look at, we find that everything looks the same.”

Bar mat alert

Sawmill Brewery bar mat

It is early in the year, but this bar mat from Sawmill Brewery will be tough to beat in the annual “best bar mat I’ve seen this year” contest I hold in my head. As seen at The Brewers Co-operative in Auckland. I want a place like the co-op within walking distance of our house in Colorado.

Things that make a hop geek giggle

Dr.  Rudi Brewery taps

These are a few of the taps at Dr. Rudi’s rooftop bar in Auckland, a busy place with plenty of outdoor space and views of Viaduct Harbour.

But what made the spot special for me is the Wi-Fi password: smoothcone.

That’s because Dr. Rudi is a hop first released in 1976 and called Super Alpha. Her name was changed to Dr. Rudi in 2012.

Smooth Cone is her mother.

Welcome to Wellington

Brayden Owlinson, Fork & Brewer Brewing

What do you do when you arrive in a new city, luggage in hand, and your accommodations will not be available until hours later? Thursday (Wednesday back in Colorado) our friend Brayden Owlinson at Fork & Brewer in Wellington was nice enough to store our bags while we headed to Zealandia.

And later we drank beer together and met more brewers.

The hands of a hop grower

Brent McGlashen of MacHops in New Zealand showing off a Nectaron cone

Motueka, New Zealand

“These are my moisture meter,” said Brent McGlashen, a fifth generation hop grower, well into a day last week punctuated with frequent grabbing, breaking and smelling of freshly picked hops being kilned on one of the Mac Hops farms.