Miller Chill Challenge canceled

Last month I suggested it would be fun to conduct a Miller Chill Challenge, having participants taste Miller Chill, drinks (such as Chelada) with recipes Corona is promoting and the new Budweiser (and Bud Light) pre-mixed Chelada’s.

The tasting has been postponed, and likely canceled, due to lack of interest.

The people I hang out with – including many who seldom drink beer and some who drink light beer – are not members of the target audience. Almost every one I suggested this might be fun simply said, “Why?”

And they were right. Quite obviously there is a market for these mixtures – newspaper food sections that would carry stories about beer should be conducting this test – but we are talking about blends built on light lagers.

If I worked for one of them I might feel obligated to do this. I don’t, and there are too many better topics to discuss.

In praise of simply made beers

Here is a wonderful paragraph posted this weekend by Ron Pattinson at Shut up about Barclay Perkins:

Honest beer is what I want. Beer that can look me straight in the eye and not flinch. Beer with heart. Beer that’s like an old friend. Beer you can sit and drink by the pint in a pub with your mates.

Brilliant.

Pattinson writes about an epiphany he experienced while beer touring in Franconia: “The beers that I liked the best were the simplest.”

Makes perfect sense to me. The connection between the simple lives Trappist monks lead and simplicity of their beer recipes was apparent when I did the research for Brew Like a Monk.

Their beers – noted for their complexity – are Exhibit A that “Less is more.”

Simple is good. Simple is often the best choice. But, for the record, it isn’t the only choice.

European brewers are sometimes appalled when they look at the grain (and hop) bills of new wave American beers or – yikes! – efforts to duplicate continental classics. I’ve had interesting discussions about this with both commercial and home brewers (here’s one with Jamil Zainasheff) about this and even those who favor simple sometimes find something with more moving parts turns out better.

I’m don’t contend that complicated automatically results in complex, but I disagree with Pattinson when he writes: “A lot of microbrewed beer now seems frivolous to me. Like pretentious nouvelle cuisine. Too complicated for its own good.” And his conclusion: “Take a look at the beer in your glass. What is it? Honest, or a wee bit pretentious?”

Complicated is not a synonym for pretentious any more than simple is, well, simple.

Blue Moon: Peter, Paul & Mary or Trini Lopez?

Peter, Paul & MaryHad Coors Blue Moon White been a folk artist in the 1960s would it have been Peter, Paul & Mary?

Wait, before you flip the dial, consider these alternative questions:

– Was the group P,P&M more like Pete Seeger or Trini Lopez?

– Is Blue Moon White more like a so-called craft beer or mass market beer?

Among the teens I went to school with in the ’60s the argument about just how “authentic” Peter, Paul & Mary was invoked far more passion than any one about “authentic” and “craft” beer. In one camp you had the “Dylan wrote Blowin’ in the Wind and Pete Seeger wrote If I Had a Hammer and those are the guys that have the right to sing them.”

In the other you had the “P,P&M sound as good as The Weavers, they are singing great songs and they are what we want to sound like around the campfire. They are miles better than Trini Lopez (who also sang If I Had a Hammer).”

History sorted this out for us. The group was at the 1963 civil rights march on Washington where Dr. Martin Luther King made his “I Have a Dream Speech” and its members spent the next 40-plus years (sometime together, sometimes on their own) on the right side of causes. In fact, they turned out to be more political than Dylan.

They wrote excellent songs of their own, but just as importantly generously helped promote many other songwriters. They sounded prettier than Dylan singing Blowin’ in the Wind, but that allowed them to broadcast a political messages to far larger audiences than the Weavers every reached.

I don’t mean to equate a lowly beer with the politics of the 1960s, but my friends who labeled P,P&M the equivalent of Trini Lopez were wrong. Will those who dismiss Blue Moon as a craft wannabe be just as wrong?

I’m not saying it’s my first choice of beers when it comes to those inspired by Pierre Celis – or even my first choice at Coors Field, where White is still brewed to the original recipe in the SandLot Brewery. I’d rather be drinking one of the all-grain lagers there.

But if you based your investment decisions on my tastes you’d have been dirt poor long ago. Instead recognize that tons of drinkers prefer Blue Moon to just about any so-called craft beer – and would likely describe it as craft when ordering it.

Earlier today the Brewers Association announced that craft beer sales are still rockin’. But the numbers aren’t as impressive as the Associated Press reported in conversation with Coors’ Keith Villa, the guy who created Blue Moon White.

Blue Moon sales were up 79% in 2005 and more than 100% in 2006. A couple months ago at the National Homebrewers Conference, Villa said: “We’re closing in on Sierra Nevada (meaning the Pale Ale as a single brands) and next year we should get close to Sam Adams (Boston Lager, the brand).”

The Brew Blog, meanwhile, has tossed out the possibility of a Blue Moon light beer, called Pale Moon or Pale Moon Light. This could also be the Chardonnay Blonde that won a medal last year at the Great American Beer Festival, which isn’t “light” in any traditional sense.

Villa promised that beer, which includes Chardonnay grape juice on top of a wheat base and checks in at 7.1% abv, will be back at GABF this year.

I’m not looking to turn this into a conversation about if Blue Moon White is a craft, genuine or authentic. We’re not settling that one. Just read the interview with Villa, or at least this much:

Q: What has allowed Molson Coors to build this craft-style brand without reinforcing the beer’s connection to a large brewing company?

A: The first thing really comes back to the taste and the quality. The second thing is the credentials. I have a doctorate in brewing from Belgium. So it’s not like a group of American brewers got together and did some consumer research and found the best recipe and then developed that. This is right from the ground-up.

Perhaps not Dylan, certainly not Seeger, but maybe Peter, Paul & Mary.

Gastro-what? A gas-what-pub?

Beer waiterLast week I casually used the term “gastropub” pub in referring to a series of stories about beer and cheese in the Boston Globe and didn’t give it further thought.

Today Stonch writes about the Time Out search for London’s best gastropub, and this time I paused.

The word merits an entry in Webster’s New Millennium Dictionary of English. It usually appears in a context that implies it is a good thing. Yet I still wonder if it is a great word for those who want to boost the image of beer and promote the idea that fine beer is a fine match for fine dining.

According to Wikepedia:

A gastropub is a British term for a public house (“pub”) which specializes in high-quality food a step above the more basic “pub grub.” The name is derived from gastronomy and was coined in 1991 when David Eyre and Mike Belben opened a pub called The Eagle in Clerkenwell, London. They placed an emphasis on the quality of food served, though The Eagle was not the first pub to offer good food. Gastropubs usually have an atmosphere which is relaxed and a focus on offering a particular cuisine prepared as well as it is in the best restaurants. Staying true to the format requires a menu that complements the assortment of beers and wines the gastropub offers.

I appreciate the link to gastronomy. I understand that gastric (as in distress) and gastro- are different. It even appears the British wine-types have bought into the term.

But say the word out loud.

To a 10-year-old. Who’s enjoyed good food in more brewpubs than the average American. And watch her scrunch up her nose.

Great Taste might be the best taste

Great Taste of the Midwest Jack Curtin laments that he would have liked to have been in San Francisco this weekend for the celebration surrounding the Toronado’s 20th anniversary.

Agreed it would have been fun, but not where I would most liked to have been yesterday.

Nor was the Great British Beer Festival.

First choice would be the Great Taste of the Midwest, held in Madison, Wis. and the second-longest running beer festival in the country after the Great American Beer Festival. Here’s an early report from The Potable Curmudgeon. And an account of our 1999 visit.

We haven’t been back since 2000. Need to remedy that.