More links than musing this week, and not really a full week’s worth. Sorry for any abundantly linkable items I missed over the weekend, but we left for New Mexico on Thursday. I’m confident we are having a good time. <\/p>\n
Poppa Don\u2019t Preach: Do We Need ‘Craft Beer Evangelists’?<\/a><\/strong> Oliver Gray’s reaction (the second article) to Bryan Roth’s question (in the first) provides a lot to think about, but it is different than mine. Roth writes, “Evangelism is about marketing, but more so, it’s about stories.” Here’s the thing, journalism is not just<\/em> about stories, but it is certainly about stories. Find a good story, write it well, and you end up doing a marketer’s work. This should give writers pause. I’ve rambled on<\/a> about this before. <\/p>\n A Reader Asks, I Answer: Lagunitas and Heineken.<\/a><\/strong> Drink while you can…these bars are closing quickly<\/a>.<\/strong> Why it is OK to say “Their Beer Sucks”…<\/a><\/strong>” The New Wine Democracy.<\/a><\/strong> Wrecking Bar(n) \u2014 How a Georgia Brewpub Bought the Farm.<\/a><\/strong> Down the drain: A brewpub fails in just 4 months<\/a><\/strong> And then there was this, which was still happening Thursday afternoon, the retweets and comments piling up Click on the date to see what I mean.<\/strong><\/p>\n Here, in one photo, is why the term "craft beer" matters. Here's a hint if you don't get it https:\/\/t.co\/cufndPfeKd<\/a> pic.twitter.com\/11hiPJehV2<\/a><\/p>\n — Scott Metzger (@beermonkey) November 2, 2015<\/a><\/p><\/blockquote>\n
\n[Via This Is Why I’m Drunk]<\/strong>
\nThe Cult of Craft.<\/a><\/strong>
\n[Via Literature & Libations<\/strong><\/p>\n
\nIn case you were looking for the “us against them” dialogue mentioned in the first two links, here is an example. [Via The Pour Fool]<\/strong><\/p>\n
\nI missed this when it first appeared (h\/T BeerGraphs<\/a>), but that neighborhood bar’s decline has coincided with a surge in craft beer drinking is troubling. “If you think about the neighborhood pub, it’s not really in a position to offer 35 beers on tap,” (Mario) Gutierrez said. “That tends to be a specialized establishment.” That “bars” and “eateries” are classified differently complicates matters. In our neighborhood a lot of places where you can find good food, a dozen or more beers to choose from and enjoy conversation have benefited from selling a wider variety of beer that costs a little more. [Via CNBC]<\/strong><\/p>\n
\n“A critic\u2019s job, nine-tenths of it, is to make way for the good by demolishing the bad.” \u2013 Kenneth Tynan [Via Pivn\u00ed Filosof – Beer Philosopher]<\/strong><\/p>\n
\nThe word “snob” is back for a second straight week. [Via Wine Spectator]<\/strong><\/p>\n
\nA “lifetime project.” [Via Good Beer Hunting]<\/strong><\/p>\n
\nReality check. [Via Joe Sixpack]<\/strong><\/p>\n\n