{"id":5878,"date":"2011-02-21T12:06:21","date_gmt":"2011-02-21T18:06:21","guid":{"rendered":"http:\/\/appellationbeer.com\/blog\/?p=5878"},"modified":"2011-02-21T12:06:21","modified_gmt":"2011-02-21T18:06:21","slug":"will-blogs-go-the-way-of-miller-chill","status":"publish","type":"post","link":"https:\/\/appellationbeer.com\/blog\/will-blogs-go-the-way-of-miller-chill\/","title":{"rendered":"Will blogs go the way of Miller Chill?"},"content":{"rendered":"

Stuff recently noticed, perhaps because a press release headed my way or I was goofing off.<\/p>\n

  • Blogs Wane as the Young Drift to Sites Like Twitter<\/a> (NY Times<\/em>) – No mention of beer or wine or cucumber blogs, but this gets my obligatory bit of navel gazing out of the way early this week.<\/li>\n
  • Saint Arnold Brewing<\/a> had made Saint Arnold Farmer Brown’s Ale the third release in its \u201cMovable Yeast\u201d<\/a> series: Saint Arnold Farmer Brown\u2019s Ale. It is an alternate version of Saint Arnold Brown Ale made with saison yeast. A limited supply of 60 barrels of Saint Arnold Farmer Brown\u2019s Ale is being released today and will be available on tap at the brewery (for weekday tours only) and at select bars and restaurants throughout Texas. This release was created by brewing a regular batch of Saint Arnold Brown Ale and splitting the wort into two 60 barrel fermenters. One fermenter was pitched with the usual Saint Arnold yeast to make Saint Arnold Brown Ale and the second fermenter was pitched with saison yeast to create Saint Arnold Farmer Brown\u2019s Ale. (From a press release<\/em>)<\/li>\n
  • More love for the Cicerone program<\/a> (NY Times<\/em>) – A headline that reads “A Quest to Add Sophistication to Beer\u2019s Appeal” only scares me a little bit. Impressive fact: 3,500 people have passed the beer server exam, which means there are more Cicerones of some rank than there are active BJCP judges<\/a> . . . and the number of Cicerones is growing much faster. I would have put this story at the top, but I didn’t want Ray Daniels’ head<\/a> to get any bigger.<\/li>\n
  • Summit Brewing<\/a> in St. Paul, Minn., is swtiching from twist-off caps to pry-off caps. Pry-off caps offer a much tighter seal to prevent oxygen from entering the bottle, which means beer may stay fresher longer. A subject I’m not done ragging about. (From a press release<\/em>)<\/li>\n
  • \u201cIt\u2019s the coolest thing, the beer business.”<\/a> \u201cIt\u2019s the coolest industry on the planet. Doesn\u2019t everybody want to be in the beer business?\u201d Love that quote from John Stroh III. On Feb. 8, 1985, Detroit\u2019s Stroh Brewing Co. announced it was closing its brewery after 135 years. At the time, it was the third-largest beermaker in the U.S., with a capacity of 7 million barrels. That was just seven months after Larry Bell sold his first beer, made in a 15-gallon soup pot at his small brewery in Kalamazoo. The story is part of a package at Mlive.com<\/a> about Michigan’s “beer boom.”<\/li>\n","protected":false},"excerpt":{"rendered":"

    Stuff recently noticed, perhaps because a press release headed my way or I was goofing off. Blogs Wane as the Young Drift to Sites Like Twitter (NY Times) – No mention of beer or wine or cucumber blogs, but this gets my obligatory bit of navel gazing out of the way early this week. Saint … Read more<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","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":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[292],"tags":[],"class_list":["post-5878","post","type-post","status-publish","format-standard","hentry","category-musing"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_shortlink":"https:\/\/wp.me\/p4wTn-1wO","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/appellationbeer.com\/blog\/wp-json\/wp\/v2\/posts\/5878","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=5878"}],"version-history":[{"count":8,"href":"https:\/\/appellationbeer.com\/blog\/wp-json\/wp\/v2\/posts\/5878\/revisions"}],"predecessor-version":[{"id":5887,"href":"https:\/\/appellationbeer.com\/blog\/wp-json\/wp\/v2\/posts\/5878\/revisions\/5887"}],"wp:attachment":[{"href":"https:\/\/appellationbeer.com\/blog\/wp-json\/wp\/v2\/media?parent=5878"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/appellationbeer.com\/blog\/wp-json\/wp\/v2\/categories?post=5878"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/appellationbeer.com\/blog\/wp-json\/wp\/v2\/tags?post=5878"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}