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\nSomething\u2019s Brewing in the Lab: Beer Without Hops.<\/a><\/strong>
\nIndustrial brewing yeast engineered for the production of primary flavor determinants in hopped beer.<\/a><\/strong>
\nI’ve written a bit about this in the next Hop Queries newsletter<\/a> (which goes out Tuesday), so just three quick points. First, we’re not talking hopsless beer. The full report (second link) has the details. Second, the researchers have focused on two key compounds (linalool and geraniol), but hops contain more 500 compounds and scientists have not identified what (if anything) they all add to aroma and flavor. It is one thing to create a “hoppy” flavor. It is another to replicate Citra (not that folks aren’t trying; Hop Queries also digs into blending research this month). Third, genetically modified yeast.<\/em> <\/p>\n
Glitter Beer: The Full Report.<\/a><\/strong> This is not the best example, but one I can provide off the top of my head, so pardon the lack of glitter. Wild ginger<\/a>, which is different than ginger, contains Aristolochic acid, which in large doses can lead to kidney failure. Chinese herbalists have prescribed potions steeped in wild ginger for centuries without killing people because it is barely soluable in water. Infused in alcohol, that’s another matter, and potentially much more dangerous. I understand why brewers feel frustrated with the formula approval process and want to see it streamlined. But when a brewer a talks about how brewer b wanted to add wild ginger to a collaboration beer, and fortunately didn’t because brewer a knew a bit about it, then a bit of bureaucracy as another layer of food safety seems in order.<\/p>\n The ‘weediest’ beer of them all.<\/a><\/strong><\/p>\n The Hemperor HPA (Hemp Pale Ale) is here and it\u2019s far and away the weediest beer I’ve ever had the pleasure to try. For years brewers have exploited the similarities in the characteristics between hops and pot to create beers that exhibit some level of ‘dankness,’ but New Belgium has hands down come the closest in my (relatively extensive) experience.”<\/p><\/blockquote>\n Hemp is on the way.<\/p>\n How short is the shelf life of a NEIPA? A (kind-of) scientific study.<\/a><\/strong> After even a month on the shelf you notice a substantial decline in quality, and after 3 months even a top shelf NEIPA is pretty much ruined.”<\/p><\/blockquote>\n Eight myths about lambic debunked.<\/a><\/strong><\/p>\n In their enthusiasm for lambic, some writers have spread the weirdest tales.”<\/p><\/blockquote>\n Craft Beer\u2019s Post-Snob Era Is Here.<\/a><\/strong> I prefer to hang out with people who aren’t snobs, who value others based upon their character, who are good-natured, and enjoy each other\u2019s company, regardless of what they choose to pour in their face.”<\/p><\/blockquote>\n Creativity Drives The Homebrewing Community.<\/a><\/strong> In an earlier age, homebrewing was all about filling beer’s blank spots with flavor, creating alternatives where none existed. Nowadays, brewing is in many ways more personal, powered by a propulsive thrust of ingenuity, community and meticulousness, trying to match\u2014and maybe best\u2014the beers available at your local store.”<\/p><\/blockquote>\n I somehow missed Josh Bernstein’s feature about homebrewers last month, so here’s the link now. It’s adapted from his new book out next month, <\/em>Homebrew World: Discover the Secrets of the World\u2019s Leading Homebrewers.<\/em><\/a> I’ll be there to read the narrative, but it also includes 30 recipes. You write a book about brewing, you include recipes. Those are the rules. I thought about this when I saw the article on retro cookbooks. Could we see revived interest in Dave Line’s books. Alan McLeod would be pleased<\/a>.<\/p>\n – A disruption in the force.<\/a> Political archives are largely white and male – Megan Mummey highlights public policy archives "wall of dead white men" #mac2018<\/a><\/p>\n — Emily ?? MAC 2018 (@thelastofem) March 24, 2018<\/a><\/p><\/blockquote>\n
\nGlitter Beer Sparkles as Spring\u2019s Craft Beer Trend.<\/a><\/strong>
\nThose who said “this too shall pass” about juicy\/hazy IPAs may want to brace themselves. Jeff Alworth gives it the full Beer Bible<\/em> treatment. A lot more details, for instance, about glitter here than sahti in his book, which allows for considerable comment about the food safety factor. This is not to suggest that breweries are adding anything that will harm you, but it reminds me that far too many brewers are casual about filing the proper government paperwork when a beer will only be sold on draft. They are legally required to obtain formula approval<\/a> when adding any ingredient that is not on the TTB approved list. Some I have talked to think it is necessary only when seeking label approval for packaged beer.
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\nPair this with the news<\/a> that the Brewers Association added categories for three (3!) hazy sorts of beers in its 2018 beer style guidelines. <\/p>\n
\nWe’re Beer Nerds, Not Beer Snobs.<\/a><\/strong>
\nPoint and counterpoint.<\/p>\n
\nWhat’s Old is New: Retro Cookbooks on the Rise.<\/a><\/strong><\/p>\nMORE BEER; JUST THE LINKS<\/h5>\n
\n– Tracing women in brewing: a historical research project!<\/a>
\nToo which I will include this tweet from the Midwest Archives Conference last week.<\/p>\n\n