It is said that beer is about making connections. Here are a few.<\/p>\n
CRISPY & CRUNCHY<\/strong> Make of that what you will. Here is the partial sentence I was happy to see: \u201cTexture is an essential and underappreciated aspect of taste.\u201d<\/p>\n Which brings us to the second story. It is behind a Wall Street Journal paywall. I\u2019d like you to think about this from Chris Lohring, founder of Notch Brewing<\/a>. \u201cI\u2019m gonna go on record that I hate the term \u2018crispybo.\u2019\u201d That\u2019s because he doesn\u2019t find most lagers to be crisp.<\/p>\n I\u2019ve heard enough brewers use the descriptor \u201ccrisp\u201d to understand that the word has meaning to them. But I\u2019m with Lohring. Saturday afternoon I had the helles at Bierstadt Lagerhaus<\/a>. It was not crisp. It was not crunchy. It had texture. Like high thread-counts sheets. Well, if they tasted of beer.<\/p>\n WHAT DOES PROGRESS LOOK LIKE?<\/strong> \u201cLast October, Esther Tetreault, co-owner of Trillium Brewing, hosted a panel on how to create a safe and discrimination-free work environment with HR professionals, attorneys and diversity, equity and inclusion professionals. While she believes the event was impactful and important, it was not as well-attended as she had hoped. <\/p>\n \u201c\u2018I will say we were a little saddened, a little frustrated, a little disappointed, to not get more support, more responses and more engagement,\u2019 says Tetreault about the event.\u201d<\/p>\n From the second story:<\/p>\n \u201cThis is exactly where the conversation around creating ethical workplaces should start \u2013 early on during the educational process,\u201d said Ash Eliot, co-founder of Brave Noise and \u201cWomen of the Bevolution.\u201d<\/p>\n VALUE ADDED<\/strong> PERHAPS IT WAS TIME<\/strong> BEER IS AGRICULTURE<\/strong><\/p>\n
\nCan a Wine Actually Be \u201cCrunchy\u201d?<\/a>
\nCraft Beer Snobs Suddenly Love Lager<\/a>
\nFirst the crunchy part. \u201cIt kind of describes something in addition to taste in terms of tension. It\u2019s just a perfect, succinct word to describe that texture: the balance between density and acid structure. That addition of acid almost causes the liquid to seize in a way that gives it a bit more of a three-dimensional feeling or experience.\u201d<\/p>\n
\nAcross the Industry, Calls for Craft Beer to Grow Up<\/a>
\nBrewing students at Niagara College hopped up for equality and diversity \u2018bevoltion\u2019<\/a>
\nFrom the first story:<\/p>\n
\nCommunal Brewing in Bohemia<\/a>
\nMore about the brewing commune in Freistadt<\/a>
\nWould you pay more for a house that came with brewing rights? Perhaps that is a rhetorical question.<\/p>\n
\nThe Historic Jerusalem Tavern, One of London\u2019s Best Pubs, Has Closed<\/a>
\nThe final night at \u2018JT\u2019<\/a>
\nI spot a difference of opinion. \u201cWhat was once a must-do for any beerhunter in London had become a moody experience best overlooked years ago.\u201d<\/p>\n\n