The business of beer

Perhaps it’s because stories about how beer is made and the people who make it are so interesting but if mosey on over to Rate Beer or Beer Advocate you’ll find plenty of enthusiasts discussing the business of beer. Quite often pricing, to the understandable chagrin of brewers since some participants don’t bother with facts.

In that spirit a couple of links this morning.

First, from Neal Stewart, ex of Flying Dog Ales and before that central to the revival of the Pabst brand: 10 Key Ingredients for Craft Beer Success.

Second, from Harry Schumacher of Beer Business Daily: Beer Veterans Speak On Big and Small Brands. (The second link courtesy of Jack Curtin.)

One quick quote, from JB Shireman, formerly in sales at New Belgium brewing and now a bar owner in Fort Collins, Colorado: “Bud Light Golden Wheat has been on fire. The other day there were six totally different types of customers in the bar, and all were drinking Golden Wheat. I don’t know if mega-brand strategy is a good or a bad thing, but if they’re trading Bud Light drinkers up to Golden Wheat, at least they’re drinking higher priced beers. It’s across the board: The young guys who were drinking Bud Light on tap are drinking it, the ladies who normally drink margaritas are trying it, two guys playing darts, even bikers are drinking it, but they’re the type of bikers who trailer their bikes to Sturgis and wear Rolexes.”

There’s an image for a Tuesday morning.

 

Glee Club Hops

Glee Club Hops

We’re almost done unpacking stuff we stuck away during our grand journey.

Yesterday I hauled out small beer items that decorate the tops of book shelves in the guest bedroom and office, including boxes of hops from the Prohibition era and before. In the 18 months the Glee Club box spent in hiding it became more topical, so here’s a photo.

What did people do with these hops, most sold in boxes that held two to eight ounces? Here are the instructions from a box of Rose Hops packed by E. Clemens Horst Co. in San Francisco, “Largest Hop Growers in the World.”

TO START YEAST-Boil one-half pound Rose Grand Hops in one gallon water, half an hour; strain, and stir in one-half pint fine malt flour, strain again through a coarse cloth, and boil for ten minutes; when lukewarm, stir in one-half pound brown sugar, place in a jug, and keep in a warm place until it works over, then cork tight and keep in a cool place for use.

HOP YEAST-Boil one ounce of Rose Brand Hops in three pints of water, twenty minutes. Strain into a jar, and stir in one teacupful flour, one tablespoonful brown sugar, one teaspoonful salt. When cooled to blood heat, ad one gill yeast. After standing for or five hours, put away for use in jugs, with cork securely tied.

Session #33: Some days you frame the beer

The SessionThis is my contribution to Session #33, and the theme is “framing beer.” Check out I’ll Have A Beer for an explanation and to see what other bloggers are writing.

It’s been a long, busy day and I’ve finally made it to a beer, Great Divide Hibernation, a beer I wrote about for Session #10. Just as good as it was two years ago. (A point of order: I’m drinking the 2009 vintage.)

Still lots of chocolate and spice early, with roasty character (both nuts and hints of coffee beans) on the nose and in the mouth. Caramel and dark fruits, also, their sweetness nicely balanced by an earthy/husky mouthfeel.

At this point in the day — which is already yesterday in the Eastern Time Zone — I have only one thought.

Some days you frame the beer. Some days the beer frames you.

 

Roger was drinking barley wine that night

Indie HopsI’m a sucker for a story that begins . . .

Roger was drinking barley wine that night.

Roger is a lawyer. His partner, Jim, is a former Nike executive whose great-great grandparents farmed hops in Norway.

They are starting a company called Indie Hops to supply Oregon-grown aroma hops to craft brewers.

The Willamette Valley’s rich alluvial soils, long summer days, family operated century farms, and pioneering spirit all combine to create the environment where world-class aroma hops thrive, in a culture that naturally supports craft brewing.

We have invested in the necessary infrastructure and partnered with leading farms to provide 100% Oregon-grown aroma varieties, some familiar and some unique, to craft brewers. Our intent is to earn the honor of being the preferred aroma hop resource for brewers across North America. Please join us in the pursuit of aroma varieties that inspire brew masters to create sensational beer for all to enjoy.

OK, we recently learned the world may be a little long hops right now, but these guys obviously have a long term plan.

And in Oregon, beer makes everything seem possible. The Portland Business Journal has a story about a soon-to-open brewpub, Coalition, one of “15 breweries or brewpubs — which sell beer made on the premises and food — that will have started operating in Portland between summer 2009 and early 2010.” Fifteen new breweries in richest brewery region in the world.

Session reminder: ‘Framing beer’

The SessionSession #33 tomorrow, the theme being “Framing Beer.” Andy Couch has the explanation, because I’ll Have A Beer is the host.

I’m not sure about this part: “Ideally drink something that you don’t think you will like.”

And I’m also not sure if “framing beer” relates to the ongoing discussion about beer as art or the psychological implications of using the words “craft beer.” Actually, I am pretty sure about the latter. There’s a halo around “craft beer.”

How session participants address that could be pretty interesting.