Month: May 2020

The “All Stories Have Ground To A Halt” Version Of The Thursday Beery News

Things are slow out there. True, I was no paying much attention but the beer news is a bit dribbly. So dribbly in fact that I did not realize I had been blessed with a comment from Tandyman himself five days ago.  To tell me I was wrong about something. So slow that I post this picture to the right* in a desperate attempt to drum up the slightest interest in this week’s edition of the news notes. If this whole thing goes on long enough, it might be what the dapper gent will once again where to the pub. Might be wrong about that, too. Who can tell these days? Other than the Tand.

Note: a salad bar now filled with booze minis. [“Nippy sweeties” according to Billy Connolly and his skit “The Jobbie Weecha !!!!“] And Nate is apparently doing very well in all this. Perhaps, Robin not always so much. And Katie is very much on the doorstep. Boak and Bailey are mini-kegging it at home… with maps.

Elsewhere, Stonch was figuring out the rules for English licensees without folk propping up the bar, rules about how to sell their beer, like he does by delivery in milk cartons, but closed with some of his best legal advice ever:

I’ve written a lot of replies there (sorry Matt!) but in general I think I agree with Matt that pubs should be careful doing this. It doesn’t *feel* right, even if it’s legal – and in any case we’ll all be open again properly in a few weeks so why jump the gun?

This tweet purported to show how 2 meter distancing would not work in an English pub but, to my eye, I would assume removing a few chairs could make it possible.

To the east of Stonch, Max wrote a series of tweets about the joys of the reopening of pubs in his Czech hometown, of the first meal on a patio (right) and the first pub visit (below):

I thought a lot about which pub will be the first I would walk into and when. But, sod it! I was in the neighbourhood and simply couldn’t resist…

Nearby, Evan wrote about a few Czech beers, too – but from there, still in his lock down. He was not so thrilled but gave an update on what was allowed:

Flash forward 10 weeks and it feels like we’re over the (first?) hump. Things in the Czech lands are cautiously reopening, at least for now, with pubs and restaurants allowed to serve drinks and food indoors as of May 25, and mask usage no longer required outside, provided you can maintain a 2-meter distance from others. (Masks do not have to be worn by customers while eating and drinking indoors, though they still must be worn by servers and there are new restrictions on customer counts and spacing between seats. Masks still must be worn on public transportation and in shops.)

We can all agree that we need to hate the Astros, right? Now there is a beer for that. Conversely, GBH has decided that beer price rises are not gouging and took the trade association’s word on it:

Uhrich attributes the pricing spike to reductions in discounting. Retailers are simply putting less beer on sale than they normally would at this time. 

Really. Never saw one that coming. Somewhat similarly, I was sent links to this story about how the Black Death created the pub. It’s OK but it feels a little like someone took a jigsaw puzzle and gave it a good shake before packing it in a pile and telling folk it was complete:

“The survivors [of the Black Death] prioritized expenditure on foodstuffs, clothing, fuel, and domestic utensils,” writes Professor Mark Bailey of the University of East Anglia, who also credits the plague for the rise of pub culture, over email. “They drank more and better quality ale; ate more and better quality bread; and consumed more meat and dairy produce. Alongside this increased disposable income, they also had more leisure time.” Not every establishment looked like a modern pub: Alehouses were often still literally brewers’ homes, inns offered ale and accommodation, and taverns were a sort of medieval wine bar, a lasting legacy of the Roman Taberna.

I blame the editors, as always.  Refresh yourself with Jeff on the fragrant and rich thing that is Italian Pilsner.

Westwardly, Dr. J. Jackson-Beckham wrote a post about, first, what a horrible job she did at social media polling but then how it gave rise to unexpected considerations on how craft breweries might address inclusivity in terms of employment practices:

I was curious if there might be some correlation between perceptions of inclusion and equity and the level of formalization of any given part of the employee journey. As expected, performance reviewing was reported to be the least formalized. Without standard operating procedures that make inclusive and equitable practices transparent, it’s less likely that these practices will be used at all or perceived as such by employees…right? Wrong.

To her east over in Glasgow, Robsterowski wrote about having a 42 year old beer, a 1978 Courage Russian Stout:

First waft of the 1978 bottle on opening: well they certainly didn’t forget to dose this with Brettanomyces. The secondary yeast has completely taken over, leather, prunes, balsamic vinegar. Residual sugars have almost completely dried out since 1978, but the beer is still drinkable: still some carbonation, still quite viscous and oily, though lighter than it once would have been, yet no sweetness. Blackcurrant and some empyreumatic flavours reminiscent of wood smoke, perhaps a little smoked beef, any acrid or chocolatey notes long since mellowed out. There is still quite a bitter aftertaste on this, though it is camouflaged by the massive Brettanomyces aroma. Would probably have been better not quite so old. If you happen to also have a 42 year old bottle of Russian Stout, drink it fifteen years ago.

Fine. That’s enough. Cooler weather by the weekend around here. It’s been like August for a few days so it will be good to see late April again. Keep writing and reading and keeping up with the chin uppitry. Check in with Boak and Bailey most Saturdays, plus more at the OCBG Podcast on Tuesdays and sometimes on a Friday posts at The Fizz as well. And sign up for Katie’s weekly newsletter, too. Plus the venerable Full Pint podcast. And Fermentation Radio with Emma Inch. There’s the AfroBeerChick  podcast as well! And have a look at Brewsround‘s take on the beer writing of the week. Not to mention Cabin Fever. Thanks for stopping by while not leaving the house.

The Two-Thirds Into Spring 2020 Edition Of Thursday Beery News Notes

I am having trouble with time. I thought it would drag but it’s racing for me. I thought it was maybe May 9th when I woke up. 11:45 am comes at an alarming pace each day. Things are opening up here. Tennis but no football. Playing catch as long as no one get tagged out at home. It’s sensible as we have done a good job locking the damn bug down… but then what. Society is temporarily reorganizing to maximize activity safely. I want to get a beer at a patio but so far it’s still my own patio in my own backyard. Just grateful that this isn’t happening in any November I’ve known.

As excellently illustrated above by Yves Harman, Reuters reported that the Mons of the Saint-Sixtus abbey are up and at’em:

The Saint-Sixtus abbey, home to 19 monks, launched an online sale on Thursday evening of 6,000 crates, with pick-ups starting Friday. Exceptionally, customers can buy three crates. Normally it is just two. Customers can come as usual by car, but are told not to leave their vehicles while queuing until they pass a newly installed traffic light before the pick-up point. There, a lay worker in mask and gloves passes their 24-bottle crates through a small gap in a plastic screen. 

Good for them. I am not obsessive about the stuff but nice to see money flowing. Beer Ritz is opening, too, and Buckfast is back – buct Cookie wants more. You know, it’ll be interesting in the post-mortem if we learn that Covid-19 can actually be transmitted though small gaps in plastic screens.

Matthew has gotten his game going, too, as illustrated by this post on how beer bloggers are coping with Covid-19. I must be losing my touch as all the targets are not obvious to me (but interesting to see Tandyman disappointed in being left out):

Any kind of pub-type experience is at least ten weeks away at this point, so at best we’re not even halfway through this yet.  But if you, dear reader, think that you are suffering, imagine the travails of those most affected by this ordeal – the pub and beer bloggers of the UK.  As this particular blog is among those that are most well-regarded and connected, we at Seeing The Lizards have asked a select group of other bloggers on how they’re coping while cut off from their usual stimuli.  And, importantly, how much they’re drinking as a result.

Dr. J. J.-B. tweeted some excellent thoughts about her role in the overall construct of social justice advocacy within craft brewing and lessons learned from both Covid-19 and her carpentry skills:

Keynote speaking, workshops, and intensive on-site consulting are simply not tools that we can rely upon in a post-COVID world. And those tools had severe limitations that I am enthusiastically addressing over these weeks of physical distancing.

Good. She has shared hints of this before and I have to admit I am pleased. I have had at times a role in advocating for indigenous rights among legal circles as well as the importance of records related privacy rights and the public speaking role can seem to trigger a easy nod from the audience rather than a revivalist’s commitment. I am rooting for her. Fight!

Gary has posted a very good discussion on California Steam Beer which I like most of all because it aligns with my own thoughts on the matter while going into more detail:

The one area I do not necessarily agree with these authorities, contemporary as they are, is their assignment of steam beer as solely bottom-fermented. Clearly they state this, indeed Wahl & Henius state that lager yeast is a special type of bottom yeast. Kummerlander simply states that steam beer yeast is “a bottom-fermenting yeast”, but that’s clear enough. Buchner ditto. I find the area much less clear. To scientists and technical brewers after about 1900, classification was increasingly important, as of course today. Between 1850 and 1900 when steam beer was in ascendancy in California and still often made in rude conditions, e.g., without mechanical cooling of wort, such distinctions would have been less important.

It also serves as a good companion to Jeff’s post on Anchor Steam of a few weeks ago. It is settled. “Steam” was just useful techno-branding.

Speaking of early 1900s brewing, Ron posted an interesting piece on German WWI brewing constraints:

I’ve seen UK brewing records where ther’s (sic) the odd much stronger version brewed, which is then blended with weaker beers post-fermentation. The point being to get healthy yeast to be pitched into later brews. And that was when worts were in the 1020ºs, considerably higher than the 3º Plato (1012º) they had been forced down to in Germany.

And in more brewerio-historique news, Martyn has made a plea for today’s brewers to record what is happening during this pandemic for the future Rons out there:

…even though brewers have plenty and more to do just to try to survive right now, I have a request, as a historian: when this IS all over, or even before, if you have a moment, please, take time to record what you did, what you’re doing, to survive, what strategies you adopted, what changes you made, from organising home deliveries to turning your beer into hand-sanitizer. Because in ten, 20, 50 years’ time, people will be looking back at this and saying: “Wow – what must it have been like to have lived through that, to have tried to run a company, keep it going, while all that was going on?” And you can let them know.

Katie is taking sensible breaks.

For the double and as part of the Twitter discussion on the utility and limits of style as a construct, Ron has posted a challenge to identify which late 1930s British ales were branded at IPAs:

To emphasise the difficulty, nay, impossibility of splitting apart UK Pale Ale and IPA in the 20th century, I thought up a little game. It’s called spot the IPA. The table is of various beer brewed in 1938 and 1939. Some were called as Pale Ale and some were called IPA. Can you tell which is which? The IBU value is my calculation, based on the recipe. Got gospel, but at least a general indication of the bitterness level.

I am of the “style = branding” school of grump but many other well stated views are in the thread which may have started back here with Jeff (double) on May 10th… (who cites Ron which may make for a treble.)

And, if you squint, you can read Beth‘s contribution to Craft Beer & Brewing mag on the situation in Oakland. Excellent.

That’s it for now. Might have a couple of beer after work tomorrow. Now that the blood pressure is back down. Gotta watch out for bad habits in these times of stress. Keep writing and reading and keeping up with the chin uppitry. Check in with Boak and Bailey most Saturdays, plus more at the OCBG Podcast on Tuesdays and sometimes on a Friday posts at The Fizz as well. And sign up for Katie’s weekly newsletter, too. Plus the venerable Full Pint podcast. And Fermentation Radio with Emma Inch. There’s the AfroBeerChick  podcast as well! And have a look at Brewsround‘s take on the beer writing of the week. Not to mention Cabin Fever. Thanks for stopping by while not leaving the house.

 

 

It’s Mid-May And Here’s The Thursday Beery New Notes

Here’s the real news since last week. I had to get the car battery jump started. Things have gotten so idle around here that the battery went flat. In spring. Not that you would have known it was spring with the temperatures but that is not my point. The point is the second biggest investment in my life is sitting there entering an entropic state, proving the one or more of the laws of thermodynamics. Or something. Fords. Go figure. Plus the other real news is that Max went to a bar and drank a beer. In Prague. Really. I think it is going to be alright after all. I did that last on the 6th of March. Seventy days ago or so.

What else has been going on? Work has been busy and drinks few so there has been a wee bit of a slide in my reading this week. Zoom meetings. All the zooming… who knew? One thing that’s being going on is that Robin and Jordan hit a one year anniversary of their podcast. Note: a word which is not about dealing with the residue left after a good pea shelling session.  I listened to the first at a ball diamond parking lot up north in Sydenham, Ontario. I’m listening to broadcast #52 as I type. This week, they discuss the local new world order of home delivery direct from breweries which reminded me of this news from California‘s Department of Alcoholic Beverage Control:

The investigation’s findings, posted as an industry advisory to the ABC’s website, say “the Department’s recent enforcement actions have revealed that third-party delivery services are routinely delivering alcoholic beverages to minors,” and that “many licensees, and the delivery services they use, are failing to adhere to a variety of other legal obligations.” The situation is being exacerbated by the pandemic because of “a marked increase in deliveries” once the state began allowing the sale and delivery of to-go cocktails and other forms of liquor in March.

Also in Toronto, Mr. B commented on the fiscal prospects a beer writer faces these days when contemplating a new book project:

HAHAHHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHA… (breathes)… HAHAHAHAHAHAHAHA HAHAHAHAHAHA

Not unrelated, please tip more.

Conversely, there was a great splash out on the typewriter ink ribbon for Boak and Bailey’s #BeeryLongRead2020 fest-a-bration earlier this week and they posted a handy round up of seven of the submissions. A prize in the form of a bundle of books was sent to the best entry, Josh Farrington for his essay “Something in the Water“:

Some of my first memories of drinking come from those summer holidays. Sips of pungent sea-dark wine, acidic and overwhelming; a sample of gin and tonic, bitter and medicinal with a gasping clarity; and of course, beer – not ale, nothing my grandfather would touch – but lager, cold and crisp and gassy, a fleeting glimpse of adulthood.

Ah, the pleasure of the amateur pen. But if that were not enough to dissuade you from a career path, there was big news on the sensational front reported this week:

 To test this, we first compared a group of wine experts to yoked novices using a battery of questionnaires. We show for the first time that experts report greater vividness of wine imagery, with no difference in vividness across sensory modalities. In contrast, novices had more vivid color imagery than taste or odor imagery for wines. Experts and novices did not differ on other vividness of imagery measures, suggesting a domain‐specific effect of expertise. 

Modalities. Again with the modalities. Frankly, I have long suspected there was no difference in vividness across sensory modalities. You doubted me but there it is.

“How to Bottle Condition Beer” by Stephanie Brindley for the brewery tech services firm, Murphy and Son. Just the one. In case you wanted to know.

@oldmudgie offered a wonderfully reactionary, counter-reformation laced  call to turn back the clock by arguing that the pub smoking ban should now be reversed as part of the new world order:

It should be remembered that smoking continued to be permitted in outdoor areas because it was felt that there was little or no risk to others from environmental tobacco smoke. (The same is true indoors, of course, but that’s another matter). If people don’t like it, that’s up to then, but it seems a warped sense of priorities to be more worried about the risk from second-hand smoke than from coronavirus.

He also added that there is evidence that heavy smokers may actually offer some protection against Da Vid.  It is an evil disease that prompts you to save yourself by killing yourself.

Conversely, the anti-neo-prohibitionist Straw Man Society will no doubt have frothed at the mouth  over this interesting BBC bit on why you might be drinking too much during lockdown:

“In the moment, it feels like relief and we feel better,” explains Annie Grace, author of This Naked Mind: Control Alcohol. “Our blood alcohol level rises and things feel slower; our mind relaxes and there’s some disorientation and euphoria.” But the relief is transient, she says, as “20-30 minutes later the body starts to purge the alcohol, because that’s what the body does with toxins, and as the alcohol leaves our blood we start feeling uncomfortable and even more stressed”.

Not me. I’m off the bottle. Largely. Me, I am pumping up my immune system as fast as I can… and maybe now taking up a two-pack of smokes habit a day.

Care of Cookie, we learn that the scholars of the UK’s newspaper The Sun have taken a different tack on the issue of health and drinking and offered this regulatory suggestion from local Tourism Alliance Director, Kurt Janson :

“The urgency of the situation should let shops look at having outdoor seating areas – which is a permitted development – meaning you can just do it. Or you could change planning rules to shut down streets in the evenings. He also explained how pubs in less-populated areas could reopen: “Pubs could open back onto fields, especially in rural areas, and use farmer’s fields to increase the footfall.”

Farmers fields! Filled with newly heavy smokers trying to cope with their new smoking habit as well as their new habit of sitting out in a farmer’s field.  Better than out behind a disused railway line, I suppose.

Rather than such neverlands of past and/or future, Jeff has been writing more about the now:

One of the challenges of this moment is uncertainty: we have no idea—we can’t know—how long this will last. It’s impossible to guess when I’ll be able to sit down for my next pint of draft beer. Those two months feel simultaneously like ten years and also ten minutes. It’s a disorienting time, made all the more so because we don’t know how long it will last.

That’s all for now. Is it still now? Now. And in seven days it will be a week from now. And now again.* Meantime, keep writing and reading and keeping up with the chin. Check in with Boak and Bailey most Saturdays, plus more at the OCBG Podcast on Tuesdays and sometimes on a Friday posts at The Fizz as well. And sign up for Katie’s weekly newsletter, too. Plus the venerable Full Pint podcast. And Fermentation Radio with Emma Inch. There’s the AfroBeerChick  podcast as well! And have a look at Brewsround‘s take on the beer writing of the week. Thanks for stopping by.

*Being early Gen X, this all makes perfect sense to me.

 

 

 

Not So Much The “Tra-La It’s May!” Edition Of Thursday Beer Notes

A short edition this week me thinks. It has been another odd week, weeks which are each in their own way odd unto themselves. This week “murder hornets” were the new form of crap the planet has offered up – except they make a tasty snack. And Cinco de Mayo came and went but some Mexicans were not even able to get to their beer. Not essential. A few more things are opening up here in Ontario. Jordan noted that cideries are now suddenly relieved of an arbitrary five km limit on direct sales. Jeff is still posting photos from his walks about Rye which is another form of relief.

Tomorrow being Friday, 8 May, sees is the return of #BeeryLongReads2020 care of Boak and Bailey. Me, I am not looking like a likely participant myself given I have nothing to write about and no energy to write the noting that I have to write about. So I look forward to a good read. Me. Selfish. Keep an eye out for the roundup of last Friday’s revival of The Session over at Fuggled, too.

Jeff’s take on the homebrewing machine that is no more is pretty much my take: “I never understood the appeal of these things.”

PicoBrew, the homebrewing appliance startup based in Seattle, is effectively shutting down the Spoon has learned today. Back in February, the Spoon broke the story about PicoBrew entering the Washington State bankruptcy process in the form of court-managed receivership. Earlier this month, we uncovered news that the company had put up for sale via auction what looked to be most of the company’s warehouse and PicoPak assembly equipment.

Note #1: not a victim of Covid-19. Note #2: these things have been failing for at least 209 years. CBC TV’s archives have a bit from 1985 on the hobby. Spot all the clichés. Sweet Dave Line sighting!

Speaking of doing it all yourself, Seeing the Lizards has published a guide to creating your own private pub experience with theme options from the tedious to the fearful:

Unfortunately, even if you were allowed past the top of your street, there are no open pubs to go to (unless, nudge nudge wink wink, you “know” somebody).  But never fear – in one of the gestures of community spirit and generosity that this blog is famous for, we at Seeing The Lizards are providing you with an instructional guide to make your own preferred pub experience without having to leave your property boundaries and risk being fined by the fuzz.  And remember, getting those subtle touches right only adds to the sense of authenticity, as is imagining the requisite atmosphere.

This is interesting: “NEIPAs are killing the Ontario hop industry.” And this is the story about it:

Many growers in Ontario are now sitting on at least two years worth of inventory, and have to sell older hops at discount rates. Things have gotten so bad for some farmers in two of Canada’s biggest hop growing provinces—Ontario and British Columbia—that they’ve decided to get out of growing the product all together. “At the beginning there was a big allure,” says Brandon Bickle, an Ontario grower who has decided to shut down his hop farm, Valley Hops, after seven seasons. 

Retired Martyn notes a Covid-19 passing of someone I was fond of, David Greenfield, the keyboardist of The Stranglers:

At the age of 14 I furtively met an older lad in the corner of the playground at Cottenham Village College and handed over my 30p for an ex-demo copy of The Stranglers classic with that new wave late ’70s theme of Armageddon (See also : Atomic by Blondie and Luton Airport by Cats U.K.).

Jeff* has been at the front line of the Covid-19 battle, publishing first-hand reports from brewery owners, like this on the struggle one faced to get part of the Federal small business support funding:

After contacting every business person and bank I could think of, there seemed to be little I could do. Our company was stuck with our existing big banks who didn’t seem to care. Meanwhile I was reading about Ruth’s Chris, The Lakers, and Shake Shack. I was so angry and did my fair share of yelling at my computer. I can relate to Van Havig’s post and have not been the best person to be around the last few weeks.  I feel bad my family had to put up with me.

Brian Alberts took the opportunity to compare today with the Spanish Flu of a century ago for GBH through the lens of the the competing forms of crisis that faced Wisconsin:

Milwaukee’s leaders stepped up in a crisis, and largely handled it well. But, for the city’s brewers and saloonkeepers, this wasn’t the only battle to fight. From a business standpoint, it probably wasn’t the most important battle in the fall of 1918, nor the second, and maybe not even the third. After all, when the President criminalizes your beer supply, a university threatens to shut you down completely, the Senate tries to brand you a traitor, and a pandemic ravages your community—all at the same time—how do you decide what takes priority?

A few interesting notes in this trade article on not getting stuck at the “off-flavour stage of sensory training but I am not sure about this:

“It is important to revisit brand flavor profiles as they change and evolve according to consumer preference, and I do think that brands really should evolve,” says Barr. “I’m not a believer that brands should just maintain as they are out of some kind of philosophical reason. I do think they need to be updated, and incremental changes should be made based on the palate of your consumers, because it is changing and developing.”

Don’t like that idea. While it is true that the hallmark of a good brewer is how to make the same beer out of ingredients of differing qualities, it is odd that the idea of “brand” should not be fairly closely tied to a certain flavour profile. If your creating brand loyalty, don’t dilute it with changes that can be perceived… and often perceived by the customer as cutting corners even if the intention isn’t quite that.

Well, there you go. Not a tome but not haiku either. Keep writing and reading and keeping up with the chin. Check in with Boak and Bailey most Saturdays, plus more at the OCBG Podcast on Tuesdays and sometimes on a Friday posts at The Fizz as well. And sign up for Katie’s weekly newsletter, too. Plus the venerable Full Pint podcast. And Fermentation Radio with Emma Inch. There’s the AfroBeerChick  podcast as well! And have a look at Brewsround‘s take on the beer writing of the week. Thanks for stopping by.

*for the double!

The Session 144: Mea Taverna Quarantina

Hmm… what have I been up to… or… how I spent my involuntary semi-vacation in the house and yard… or … I dunno… let’s see… what did Alistair say I should be writing about…

Having been bombarded for the last 4 or 5 weeks by various media sources and corporate email blasts telling everything that companies are doing to combat COVID-19 and how they are “on your side”, the phrases that have been so heavily used as to border on cliche include “abundance of caution” (title of the next Coldplay album apparently), “unprecedented times”, and “the new normal”. 

4 or 5? My last normal day was March 6th when I took the day off to watch the Canadian national curling championships in our town. By the next week, folk were staying away from the office and the NBA shut down. Late winter has turned to spring as I watched out the kitchen window. I was in the office for 30 minutes in April. Being on the edge of response events, I have had waves of busy interspersed with very very busy but they are waves on on that part of the ocean called the doldrums. Quiet. Waking up and being aware that the light is a bit different and the grass greener. Waiting for the next Zoom meeting. Always the next Zoom meeting.

We have 15 rooms in our 1964 bungalow. And a front yard. And a back yard. And a shed. You remember the shed, right? Five people with places to hide from each other. Four of age. We’ve been buying local beer and Prince Edward County wine for home delivery and, this being Friday, will have some this evening.  We buy take away dinners from our favorite spots once or twice week. I am happy to report that the brewery folk I have talked to have been saying that switching from draught account kegs to curbside home delivery cans has worked. Money is flowing.

Things I have not done: learned a new language, picked up the idle guitar, cleaned off the pile of crap on the old computer desk, taken up jogging. I have, however, gotten the garden going, napped a lot and generally destressed after being excessively stressed for the first few weeks. Even though I shop in a surgical mask there now seems to be a sense of this thing now, even if it is smothering – in all the meanings of that word.We have been lucky even as some nursing homes in other towns  have been on fire wit the virus. A restructuring of much will be coming.

It’s good that I’m a homebody. I have most beers I drink around here, in the living room or out in the yard. Garden centers start to open Monday here in Ontario. I don’t miss the pub. Much. I sorta miss the ability to go out even when I don’t go all that much. Maybe soon. Maybe next month?

Who’s doing the next edition of The Session? Maybe next month.