\nThis happens to come from a wine blog, which is not by coincidence (I subscribe to the Gray Report’s rss feed). But this is a truth that is relevant to all blogs and Twitter (a platform that has changed blogging): “It’s a less sociable world, and we’re all worse off for it. 2018 being what it is, even that statement is going to piss off some people. Even writing ‘piss off’ is going to piss off some people. To them, I say in the British sense, ‘piss off.'”<\/p>\n
Freshly tapped: Allagash’s Little Brett.<\/a><\/strong> We love pubs and churches, but don’t want to use them.<\/a><\/strong> Beers of the 20th Century Pub, Part 1: 1900-1959 \u2014 The Rise of Mild.<\/a><\/strong> – Great Myths of Our Time: Beer Geeks Don\u2019t Like Lager.<\/a><\/strong> Lost in Translation? Misunderstanding Old World and New World Wine.<\/a><\/strong> Hop bucket cleaning day. Well done @Mand_J_Hunt<\/a> pic.twitter.com\/qY3KTL4dbR<\/a><\/p>\n — Henry (@FullersHenry) July 26, 2018<\/a><\/p><\/blockquote>\n![\"Sandor](\"http:\/\/appellationbeer.com\/images\/20180730-katz.jpg\")
\nWalk on the Wild Side \u2014 How an Off-the-Grid Fermentation Revivalist is Changing Beer.<\/a><\/strong>
\nWould I link to this story if I hadn’t written it? Yes. So I am, without apologies. You can help me decide if makers of wild and sour beers should be labeled Post-Hansen or Pre-Hansen.<\/p>\n
\nA long, long read, but a story that is hard to put down (not sure how the print analogy works on a screen). This is not the primary point, but an important one from Jason Perkins, the guy in charge of brewing. “We could take classic ornery musician approach and say, ‘We make the kind of music we want to make, and we don’t care what other people think. And we certainly only make beers that we want to make, but we have so many beer ideas here. We’re not going to brew a beer that only appeals to a couple of people; it just doesn’t make sense.'”
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\n“Few pub conversations can out-thrill Game of Thrones, while the price of a pint can’t compete with Tesco online.”<\/p>\n
\nThe rise of mild is nicely documented, but this long read is also littered with pleasant gems. For instance, “We’d imagine that someone drinking lager in the 1920s would be making quite a statement, much as craft beer drinkers were in 2008.”<\/p>\n
\n– From lout to lush.<\/a><\/strong>
\n– Crushing Lager Myths with Firestone Walker\u2019s Matt Brynildson.<\/a><\/strong>
\nAnd speaking of<\/del> writing about lager.<\/p>\nWINE<\/h5>\n
\n“In the New World, in fact, ‘typical’ is sometimes used as a put down \u2014 that\u2019s so typical! In the Old World, however, typical often means true-to-type, satisfying a standard, and is a good thing. When we were in Carcassone, home of cassoulet, the thing I wanted most was typical cassoulet, not some fusion mashup, as good as it might be.”<\/p>\nFROM TWITTER<\/h5>\n
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