When American hops sucked . . .

The United States became a net exporter of hops in the 1870s, so somebody must have liked varieties grown in America. In fact, exactly 100 years ago the U.S. exported 10.5 million pounds of hops and imported 3.2 million. Eighty percent of the exports went to England, while almost all the imports came from Germany and Austria-Hungary (thus Bohemia, where Saaz hops were grown).

Yet consider this from article in The Edinburgh Review from 1862, only a few years before the U.S. began exporting more hops than it imported:

“American hops may also be dismissed in a few words. Like American grapes, they derive a course, rank flavour and smell from the soil in which they grow, which no management, however careful, has hitherto succeeded in neutralising. There is little chance in their competing in our market with European growth, except in season of scarcity and of unusually high prices.”

Think how you’d feel if you were a grower and read that at Rate Hops or Hop Advocate?

12% craft beer gain? Is that possible?

In still another story about gloomy beer sales that focuses on the largest brewers BusinessWeek provides this eye-opening number:

“One segment of the beer industry that has resisted the recession is craft breweries, increasingly popular for flavorful beers made in smaller batches. According to data from the Nielsen Co., craft or microbrew sales rose 12.4% in 2009.”

Nielsen also reports that craft beers now account for 5.8 percent of the overall beer market.

Granted, Nielsen and the Brewers Association define “craft beer” in different ways (the BA is more exclusive) but a gain of more than 12 percent for 2009 would be stunning. The Wall Street Journal has reported Boston Beer production was up 1.6 percent in 2009, and we know traditionally total craft sales seldom differ much from Samuel Adams (in no small part because Sam Adams accounts for more than one bottle sold out of every five). In 2008 the category was up 6 percent, Boston Beer 6 percent. In 2007, Boston Beer 14 percent and “craft” 12 percent. You get the idea.

Additionally, at mid-year the Brewers Association reported “craft” gains of 5 percent for the first six months. It would take one heck of a second half to hit 12 percent.

 

 

Local beer, diversity and balance

Exhibit A

Porter City Tavern in Raleigh will now serve only North Carolina beers on tap (tip of the hat to Geistbear).

Exhibit B

Artisinal Imports current newsletter makes a case for diversity. In case the link quits working or you don’t want to take the time, a few highlights:

  • “In Minneapolis there has been a lemming-like migration toward US-only beer lists in new bars/restaurants and some older, well established beer bars are contemplating the elimination of imports.”
  • “It is a very rare bar in Europe that offers beers from other countries. In Germany you drink German beers. In Belgium you drink Belgian beers. Period.”
  • “When bars or restaurants limit themselves, and their customers, to beer only from the US or only from one state or region, the result can be a narrowing of focus which over time will diminish the vibrancy of the US beer market.”

    • I’ll leave the thinking and concluding up to you.