![\"Craft](\"https:\/\/kfi.jpm.mybluehost.me\/blog\/wp-content\/uploads\/2024\/02\/20240219-craft.jpg\")
<\/p>\n<\/p>\n
1)<\/strong> Is there a craft beer bubble? Minnesota brewers say there’s room for everyone, but some taprooms face uncertainty<\/a><\/p>\n 2)<\/strong> How Fair State Brewing Hit Bankruptcy, and How It Plans to Fight Through It<\/a><\/p>\n 3)<\/strong> Craft Beer Has Been Flat for Eight Years, and Other Notes<\/a> <\/p>\n 4<\/strong> What we\u2019ve gained and what we\u2019ve lost in a decade of British beer<\/a><\/p>\n The first story is behind a paywall, but I found a way around it and you may as well. If not, OK, because in the second, Fair State co-founder Evan Sallee does a better job of answering the question anyway:<\/p>\n “Even talking about a “craft beer bubble” has been a pet peeve of mine. Craft beer is not a bubble; bubbles are a special thing where prices are inflated, and disconnected from the underlying market. Whereas the growth of craft beer has been driven by a consumer demand revolution. There are a lot of breweries competing for limited consumers, but that does not a bubble make.”<\/p>\n The chart at the top draws on slightly different data than Jeff Alworth uses in No. 3. John I. Haas CEO Tom Davis shared it at the American Hop Convention. It tracks production from Brewers Association defined craft breweries plus brands once classified as craft that are now owned by large breweries. The pink on the right represents barrels of beer that would have been sold had sales simply gone flat in 2020, rather than declining, not completely recovering, then declining again. Obviously, that matters a lot to hop growers. When barrels aren’t brewed then hops aren’t used. In this case, about 20 million pounds of them.<\/p>\n Two thoughts. First, indeed, little difference between production in 2015 and 2023. Second, if you draw an arrow from the top of the bar at 2015 to 2019 it looks much different than an arrow drawn from the top of 2019 to 2023. Production might be the same, but something different is going on.<\/p>\n Finally, I haven’t seen figures that compare British craft production in 2015 and today, but Boak & Bailey’s then and now illustrates what happens over time. Additionally, it is a reminder of how beer blogging has changed. This is the sort of post that 10 years ago would have inspired more of the same. <\/p>\n What would you pick from 2014 to pair with thiolized yeast, with hop water, with 19.2-ounce cans?<\/p>\n You might also enjoy<\/strong><\/p>\n – How Does a Brewery Move Forward After a Racist Incident?<\/strong> <\/a> – Does European beer have an American flavour?<\/strong><\/a> – This Is Senne\u2019s Valley<\/strong><\/a> – Homebrew – Cheaper than the Pub?<\/strong><\/a> 1) Is there a craft beer bubble? Minnesota brewers say there’s room for everyone, but some taprooms face uncertainty 2) How Fair State Brewing Hit Bankruptcy, and How It Plans to Fight Through It 3) Craft Beer Has Been Flat for Eight Years, and Other Notes 4 What we\u2019ve gained and what we\u2019ve lost in … Read more<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[703,292],"tags":[],"class_list":["post-18120","post","type-post","status-publish","format-standard","hentry","category-monday-links","category-musing"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_shortlink":"https:\/\/wp.me\/p4wTn-4Ig","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/appellationbeer.com\/blog\/wp-json\/wp\/v2\/posts\/18120","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/appellationbeer.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/appellationbeer.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/appellationbeer.com\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/appellationbeer.com\/blog\/wp-json\/wp\/v2\/comments?post=18120"}],"version-history":[{"count":5,"href":"https:\/\/appellationbeer.com\/blog\/wp-json\/wp\/v2\/posts\/18120\/revisions"}],"predecessor-version":[{"id":18133,"href":"https:\/\/appellationbeer.com\/blog\/wp-json\/wp\/v2\/posts\/18120\/revisions\/18133"}],"wp:attachment":[{"href":"https:\/\/appellationbeer.com\/blog\/wp-json\/wp\/v2\/media?parent=18120"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/appellationbeer.com\/blog\/wp-json\/wp\/v2\/categories?post=18120"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/appellationbeer.com\/blog\/wp-json\/wp\/v2\/tags?post=18120"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\nMore out of the Twin Cities. “56 Brewing is still navigating the ramifications of the incident nearly three years on. (Their) story of moving forward with purpose and success in an unforgiving digital landscape is a sound roadmap after a devastating incident.” <\/p>\n
\nIf so, shouldn’t it be spelled “flavor?” Anyway, the premise: “Last year, through a combination of luck, obligation and planning, I managed to visit a random selection of bars and breweries in some of Western Europe\u2019s major and major-ish cities (Copenhagen, Paris, Barcelona, Berlin, Brussels, and Glasgow). In and of themselves, they\u2019re not particularly interesting; as a set, they arguably illustrate some different ways in which craft beer has landed in related but different cultures.”<\/p>\n
\n\u201cI really dislike if your aroma and your body don\u2019t combine together,\u201d says Senne Eylenbosch, talking about blending. \u201cIf it\u2019s too fruity in the nose, and it\u2019s too slow-drinking in the body\u2014because body is also one of the reasons that something is very slow drinking\u2014it fights. It\u2019s not good when the aroma is not in character together with the body.\u201d <\/p>\n
\nPlenty of math in this post. “One thing though that is really clear to me from this little exercise is that ingredients are not the bulk of the cost of making the beer, it is a the people, equipment, and place to do so.” <\/p>\n","protected":false},"excerpt":{"rendered":"