1900-1980 – Page 2 – A Good Beer Blog

The Almost Sweater Weather Edition of Beery News Notes

See that up there? That’s the news of the week. Maybe news of the week last week but are you really the news of the week if you don’t stretch it out to two weeks? That’s a crop from Kat Sewell‘s image from Les Twits and it is one of many out there. Everyone is fascinated in the UK with blue and white cardboard suitcases apparently. On BlueSky, it’s the easy-to-carry box that makes the deal according to B+B… but then we learned of this sad take from one unhappy Pete:

You’re quite possibly right. However by contrast, the box I picked up was damaged and required two hands to carry it. I then had to transport it on my push bike. I ditched the box in the store bin and carried all 10 bottles (loose) in my back pack. It was quite heavy.

Update: there was a yesterday post on Belgian Smaak by Eoghan that Jordan pronounced “It’s some of the best writing I’ve read this year on any subject” so I better include a link here. It’s on the Belgian tram line I believe I mentioned a few months back. But Eoghan has way more detail in his story “Flavour Track — A Culinary Crawl On Belgium’s Coastal Tram“:

…my early morning train from my home in Brussels—skating past wet, flat polder fields with pitched roof village steeples occluded by an early morning mist—terminates in the village of Adinkerke and its well-proportioned brick train station. From here, the sea is a 45 minute walk through corn fields and acorn-strewn dunes, where the entrance to Belgium is marked by a Leonidas chocolate shop housed in a former customs station. By the time the train pulls into the sidings at Adinkerke the mist has congealed into a fine rain. Fortunately, there are already two trams waiting to start their journeys up the coast.

Nice! What else is making folks happ-happ-happy? Kids in pubs? Really? This spot near Manchester apparently hopes so:

It’s wonderful to head out to a countryside pub for a cool drink on a sunny day – but for those without a car, public transport options are often quite limited in getting to some of the region’s prettiest villages. But it’s not something you have to worry about when heading to Mobberley in Cheshire – where there’s a brilliant village pub right next to the train stop. The Railway Inn (in a nod to its convenient location) has been widely acclaimed with both CAMRA beer awards in recent years, as well as with rave reviews from visitors on Tripadvisor. Reviews from this year hail it as a “hidden gem” with its huge beer garden and brilliant play areas for kids. The pub also boasts its own bowling green.

Seems like a huge investment on the pub’s part. To make youg families happy. Kids are great. Right? Not always if the news out of New York City is to be believed:

A crime tale straight out of Charles Dickens is unfolding in the Big Apple — with adults “directing” children who appear no older than 10 to steal from unsuspecting businesses, witnesses told The Post. The chubby-cheeked crooks have terrorized bars on the east and west side of Manhattan and Brooklyn for months, graduating from snatching money in unattended bags to stealing cash from open safes in at least two watering holes in the last few weeks, according to workers and owners. In many cases, the kids at first try to solicit money to raise money for their “basketball team,” and then run amok.

OK, what else… is this a bad idea or a good one? Announcing you are raising pub prices to deal with those times of the week with busier workloads?

Britain’s biggest pub chain has started charging its customers 20p extra for a pint during busy trading periods. Stonegate Group, which owns more than 4,500 pubs across the UK, has begun adding a surcharge at peak times at 800 of its sites across the country. A ‘polite notice’ in one Stonegate pub said ‘dynamic pricing is currently live in this venue during this peak trading session’. The sign says the surcharges will pay for extra staff, extra cleaning, plastic pint glasses, and ‘satisfying and complying with licensing requirements’. The notice explains that ‘any increase in our pricing today is to cover these additional requirements.’

It’s referred to as dynamic pricing and it is not receiving a warm welcome: “Tom Stainer, chief executive of the Campaign for Real Ale, a consumer group, called the move troubling…” Wow, there’s a strong statement. The proprietor of the Ypres Castle himself is not clear on the point at all and goes even further: “It’s utterly weird, isn’t it. Surely the thing to have done was to raise prices overall but introduce long happy hours, achieving the same thing but spinning it positively.” Wetherspoon pubs are doing the opposite – lowering the price – but just for one day:

It’s that time of year again when all Wetherspoon pubs slash all food and drink by 7.5 per cent. The annual move is to highlight the benefit of a permanent VAT reduction in the hospitality industry. And that means that if you pop into a Wetherspoon’s on Thursday, September 14, then, to mark Tax Equality Day, you will get some money knocked off. That means a customer who spends a tenner will only pay £9.25 for example. Wetherspoon’s founder and chairman, Tim Martin, said: “The biggest threat to the hospitality industry is the vast disparity in tax treatment among pubs, restaurants and supermarkets.

And while you are out there looking for bargains, just be clear about the rules:

This is incredible. A Wisconsin bar offered free drinks if the Jets lost. After Rodgers went down, they started running up their tabs. The news was live when the jets won in overtime and everyone realized they had to pay.

Finally on the question of value (and by the way is it is so great to have gotten to the era that we can talk about value without some semi-pro consulto-journo beer writer jumping in to play the broken record “you can’t put a price on experience!!!“) – finally on the question of value… Boak and Bailey asked about the linger legacy of value pricing at Sam Smith’s:

When people on Trip Advisor are still advising tourists to go to Samuel Smith pubs for good value food and beer, however, there’s clearly a mismatch between reality and reputation. We might also be more relaxed about these prices if we felt they were covering the costs of a good pub experience but… Dirty glassware. Glum service. Grim atmosphere. Evidence of a death spiral, perhaps?

Spicy!!! But enough of your obsessions with filthy lucre. Time to go all ag and to that end Stan has reported in from the hopyards on the effects of climate change before taking a bit of a break over the next few weeks:

The photos at the top and bottom were taken in USDA research fields near Prosser, Washington. The babies in the seedling field (top) are cute, don’t you think? The odds are very much against them ending up with a name and being used to brew beer. But if that happens, farmers will know they are agronomically prepared to survive in a climate wild hop plants in Mongolia did not know five million years ago. A constant topic of discussion last week was the Great Centennial Disaster. In recent years, farmers in the Yakima Valley have harvested about seven to eight bales of Centennial per acre planted. This year, some fields produced only two-plus bales per acre. Not every field was such a disaster, but when the USDA releases harvest data in December the results will not be pretty.

More on this phenomenon in The New York Times where Catie Edmondson providing extended coverage from the hop fields of Spalt, Germany:

The plant is so central to the town’s culture that signs advertising “Spalter Bier” can be found on nearly every street, many of them hanging from the half-timbered, red-roof houses that were built hundreds of years ago to store and dry hops. But the crop and those timeworn traditions are being threatened like never before. The culprit is climate change. The promise of a warming, drier climate has dealt a brutal hand to the hops industry across Europe. But it has been especially ruthless to Spalter, a crop that has sustained this tidy town of 5,000 in southern Germany for centuries.

And Martin continues his quest for pubs but took a break to go to a rainy music fest where he and herself still found their way down country lanes to a pub:

One of the annual traditions at End of the Road, along with watching Mrs RM put the day tent up while we watch and spilling curry down our new T-shirts, is a half hour walk along the narrow lanes to the Museum for a pint of Sixpenny’s 6d Best in a proper glass. Yes, missing last food orders (which seem earlier each year) is also a Retired Martin tradition. So this time we earmarked Saturday lunchtime for a visit, and with the promise of morning WiFi we set off at 10:30 on the “jumping into hedge to duck incoming lorries” routine. It’s worth it for the thatch.

Nice. Similarly but without all the hassles of the actual travel, Gary continued his wanderings around the pubs of the UK in the mid-1900s with this post about a 1940 exhibition of paintings at the National Gallery in Britain on the Blitz including this scene from Wales:

Perhaps, then, the pub next to theh Masonic Hall was St. Ives, also known as St. Ives Inn. Or if not it was presumably one of the other four known to have traded on Caer Street before 1939. Whichever pub it was, one can only hope that it wasn’t occupied when Hitler’s bomb fell. The Masonic Hall, for its part was not occupied; Swansea Masons had shut its doors a few years earlier when they moved to a new location.

It reminds me of how common “getting blitzed” is for slang among my pals. Speaking of which, Cookie wrote a post this week, about the Hillgate Mile pub crawl in and around Stockport:

The hillgate mile was many years ago an iconic pub crawl in and around Stockport. A strip with a high density of pubs that had come about to service high density housing and factories in the area. Much of that housing had become flats and many factories closed and with it the need for so many pubs. The area and its pubs was in decline when I first encountered it and whilst now there has been a revitalisation of the area with new build nicer looking flats there will never be demand for that number of pubs again. It was noted not only for the number of pubs but the variety of brewers that owned pubs under the tied system.

His remembrances about these sorts of endings are worth the read. And reminded me that a few weeks ago, I cast doubts upon the notion that in Britain “Cask is the only beer poured beneath the bar where you can’t see what’s going on and this greatly adds to the uncertainty around it.” Is it really about the show that draws people into pubs, that they are now missing out on? Well, a form of that notion appears to have maybe crossed an ocean if this observation in GBH is to be believed as a major factor in the continuing decline of draft… something that has been on the steady decline for decades:

Draft beer, even when brewed by a multinational beer company, absorbs context from its setting: the bartender who poured it, the adjacent guest on the barstool, the glassware in which it’s served. Adding a humble orange slice to a glass of Blue Moon elevated the way millions of U.S. drinkers thought about beer. In packaged form, beer has fewer tools to pitch itself to drinkers. It works with the same set of variables as any other beverage in a can or bottle, whether wine or pre-made cocktails or hop water.

I am pretty sure that is not the problem, people no longer hankering for an orange slice and a stranger on the next barstool. Again, its only about the relative value proposition and, as with cask lovers in the UK, dive bar beer drinkers are just not as big a part of the population, maybe just because they have found something else to do. Sober up. Collect stamps. Get a happier family life. Netflix. Something. I am also very mindful of the frank words of Katie Mather in her newsletter The Gulp! this week on the closing of her bar Corto:

I want to be clear about the reality of opening a bar like Corto in a small, rural town—even one as permanently lauded in the national press as being the “ideal beer staycation destination”. Last week we opened and drank three bottles of Riesling worth £100 because after three attempts to drum up interest in a tasting event (which we have been repeatedly told by well-meaning folks that we should do more of) only two people came along. The world of premium and craft drinks is not what it was, or what we believe it to be. I sell three times as much basic organic Tempranillo as I do orange wine or sour beers.

In another sort of ending, Andrew Cusack in The Spectator considers the his low alcohol coping mechanism in his remembrances of Sam Smith’s now departed, his beloved Alpine Lager:

Sam Smith’s Brewery has sadly failed to realise the strength of Alpine’s weakness. There has been a downward trend of the main lagers, such as Carlsberg which has reached 3.8 (and which has announced they will move down to 3.4 this year as well) and Fosters at 3.7 per cent. But almost nothing exists in the peak quaffable-but-still-tasty range of 2 to 3 per cent. Many of Sam Smith’s loyal customers will mourn the passing of the Alpine decade and hope that some other brewery might take note of the open territory before them.

Over at Pellicle, Ruvani de Silva has written about a lager in England which is dedicated to the Windrush generation as well as the people and the process behind its development:

If that sounds like a lot to pack into one beer, that’s because it is. Robyn, however, talks passionately about how immigration has shaped her, her family, and her community, consolidating and distilling her thoughts and feelings into brewing a beer that she wants to speak for those experiences, and to resonate with those both inside and outside the Caribbean diaspora.

On this side of the Atlantic, the hippytown of Guelph, Ontario has announced one of the more attractive beer bus deals as Jordan explains:

Running September 16, October 14, November 18, and December 16, the beer bus is a great solution to the logistical problems behind your next afternoon pub crawl… Five breweries, more than five dozen beers on tap, two full food menus to choose from, buses running once an hour, and the best part is that it’s free! Donations are accepted on the bus and proceeds go to a scholarship fund at the Niagara College Brewing program. If you can think of something better to do with your Saturday afternoon than go to Guelph, I’d like to hear about it.

Free! Free is good. Except free runnings. Unexpectely free. Which leads us, finally, to the saddest drinky clinky video of the week: “Streets flooded with wine after tanks burst at Levira, Portugal distillery.” Here is the background:

This is the moment a flood of red wine surged down a street in Portugal after two massive tanks with enough booze to fill a swimming pool burst. Winemakers Levira Distillery were due to bottle the 2.2 million litres when the giant tanks suddenly gave way in Sao Lourenco do Bairro on September 10. Video footage showed a huge, fast-moving river of red wine flowing down a hill and around a bend as baffled locals look on.

Yikes! And that is that. Done. Still no drunk elephant stories this week. I looked again. I really tried, Stan. Still, as per always and forever, you can check out the many ways to find good reading about beer and similar stuff via social media and other forms of comms to connect – even including at my somewhat quieter than expected Threads presence @agoodbeerblog. Got on BlueSky this week and added it to my IG, FB, X, Mastodon, Threads, Substack Notes and a deservedly dormant Patreaon presence. I am multi! I am legion!! Yet totally sub. All in all, I still am preferring the voices on Mastodon, like these ones discussing beer:

Anyone else? And, yes, we also check the blogs, podcasts and newsletters to stay on top of things (though those things called “newsletters” where 1995 email lists meet the blogs of 2005 may be coming to an end of value if the trend with so many towards the dull dull dull means anything) including more weekly recommendations from Boak and Bailey every Saturday and Stan at his spot on those Mondays! Get your emailed issue of Episodes of my Pub Life by David Jesudason on many Fridays. And Phil Mellows is at the BritishBeerBreaks. Once a month, Will Hawkes issues his London Beer City newsletter and do sign up for Katie’s now much more occassional but always wonderful newsletter, The Gulp, too. Ben’s Beer and Badword is back! And check out the Atlantic Canada Beer Blog‘s weekly roundup. There is new reading at The Glass. Any more? Yes! Check to see the highly recommended Beer Ladies Podcast. And the long standing Beervana podcast . There is the Boys Are From Märzen podcast too and check out the travel vids at Ontario’s own A Quick Beer. There is more from DaftAboutCraft‘s podcast, too. All About Beer has introduced a podcast. There’s also The Perfect Pour. Plus follow the venerable Full Pint podcast. And the Craft Beer Channel on Youtube soon celebrating a decade of vids. And remember BeerEdge, too, and The Moon Under Water… if you have $10 a month for this sort of thing… I don’t. Pete Brown’s costs a fifth of that. There was also the Beer O’clock Show but that was gone after a ten year run but returned renewed and here is the link!

The Most August Edition Of Beery News Notes In 2023 For Far

Well, so this is August. And what have I done? I had old pals over, one not seen since about 1989, and shoved some Hard Way Cider at them. Lovely stuff. And I actually finished a briefish if tiny fonted biography of pretty boy Johnny Milton which was interesting even as a reminder of the politics of the 1600s. Forty year old Hons 17th Century Lit flashbacks triggered. Shudders. Have had hard time getting back to the books since my first and only bout of Covid back in April but seem to be back on track, thanks for asking. Next, on to High on the Hog. Also of note, I still have no understanding of cricket whatsoever but apparently the crickets were good this week.

First up, Beth Demmon has another edition of Prohibitchin’ out, this time with a portrait of perry maker Erin Chaparro:

Erin splits her time between her position as a Research Associate Professor at the University of Oregon’s Educational and Community Supports Research Center and working at the tasting room—which is on the farm’s property—on weekends. But before there was Blossom Barn or even pear trees planted, Erin wondered: what type of farm would set them apart? The pair didn’t want to commit to water-intense crops like hops or lavender, but had been introduced to perry a few years prior and loved it. Plus, the state fruit of Oregon is pear, and the perfect pears found in the iconic Harry & David gift baskets are grown in nearby Medford. It was an ideal crop to pay homage to the land, stand out from the myriad nearby wineries, and maintain their commitment to sustainability.

I love perry but, being in Ontario, have little access to the stuff due to the apparent anti-perryist policies of the provincial monopolists. Frankly, pears are the provincial anti-fruit as far as I can tell. Speaking of policies gone mad, Professor Dan Malack helpfully guided me to this indictment of Canada’s very restrictive new alcohol intake recommendations published in Le Devoir. I am going to presume you can parse this bit of French being the clever readers you are:

“Le modèle utilisé a perdu tout contact avec la réalité. […] Et honnêtement, nous croyons que les études sélectionnées ne représentent pas la quantité et la qualité des études sur la question”

Wow. Just wow. As might be obvious from my writings* hereabouts, I can’t fully buy into a public health policy framework that is as adversarial and even perhaps cynical as in this comment: “accusations that opponents of the CCSAs report have alcohol industry connections are especially spurious, although typical, neo-temperance ad hominem responses“… BUT (and I say BUT!!!) that finding on the quality of the CCSA study is astounding. Moi? I will stick to my max 14 drinks a week plan, thanks very much. Alcohol is still not a health drink.

Note: J. R. R. Tolkien discussing his love for beer & pipe smoking. He lived to 81.

Speaking of modernity and extended life spans Euro-folk-wise, I saw this new to me Substack author (writing under the presumed pseudonm Lefineder) and enjoyed this wee essay called “When did people stop being drunk all the time?” which argues that temperance was not the primary moving principle that cause the shift in societal norms – industrialization was:

England transitioned to a low rate of beer consumption toward the end of the 18th century, looking at the more granular data on Malt beer consumption we see that this transition coincided with the timing of the onset of the British industrial revolution (1780-1800s). Society is transformed in several ways, Whereas beer expenditure used to consume 12.5% of people’s salary in 1734 in the 1800s it consume only 1-3%. In the English poll tax of 1379-81 we can see that a total of 2.5% of the medieval workforce is comprised of brewers, in 1841 this is reduced to only 0.3 of the labor force.

This makes tremendous sense. Just as the Black Plagues caused the end of serfdom in Euro-ville, a couple of centuries later industrialization caused the Great Awakenings which led to the benificence of Temperance which was then modified through the blended capitalist / social welfare state to serve as the foundation of the glory of modern western society that we all enjoy today!

Stan had possibly the greatest weekly round up this week, putting at least myself to shame. My tears are spraying the laptop screen even as I type at this very second. I’m not sure why. Probably the deft paragraphing. And probably due to his highlighting of the B+B round up of comments in response to the question why beer seems boring at this point:

Has the excitement gone out of the beer scene, and if so, why? Those are the questions we asked in our most recent newsletter last week. They prompted some interesting responses across all channels. Overall, we’d say those who had an opinion shared our sense that things feel depressed.

What I find most interesting about their post is how it illustrates the need to move “across all channels” now if you want to find good readings – but how it is actually not all that hard once you sign into all the services. You can rethink your priorities like Boak and Bailey have been doing. Check out Don, for example, for voluminous trade positive but extremely well backed views via emailed newsletter. Read Maureen at Mastodon. She’s there. It’s all there. Just a bit more like driving standard than automatic. Folk who bloat on about not leaving Twitter despite its search for the deepest levels of trash seem to me to be like lost spirits wandering an abandoned shopping mall, long devoid of the old good shops, getting the vapours as they run their fingers along the dusty rose tile trim of the stagnant water fountain by the food court, dreaming it was all still like that one interesting bit of Wonder Woman 1984. Err… sorry… it’s all the Milton I’ve been reading doing talking…

Elsewhere amongst the Canadas, Ontario’s small brewers are lobbying against what they consider unfair levels of taxation, a claim that is largely based on our split sovereignty reality where juristiction is divided in a number of ways including between the federal level and the provinces, leading to different taxation regimes (… as well as some bizzarely fifth-rate governments.) Long time friend of the blog (and once upon a time my mini biographer) Troy gave the CBC some quality quotes:

Craft brewers in Ontario face higher taxes than anywhere else in the country, said Troy Burch, senior manager of sales and business development at Great Lakes Brewery in Etobicoke. If no changes are made to the tax structure, he and the Ontario Craft Brewers Association, say they fear more and more of Ontario’s craft breweries will be bought up and merged with foreign buyers. The association says it represents over 100 breweries. “We’re being taxed too much compared to the rest of Canada,” Burch told CBC Toronto. “What we would like to see at the end of the day is just a fairness when it comes to looking across the country.”

Note: there are over 400 craft breweries in Ontario but only 100 or so in the association. Not sure what the other 300 think. Someone has to pay for health care and sins will be taxed.* Interesting to note that the threat is foreign buy-out and not closure. By the way, by way of disclosure the OCB used to sponsor this here blog years ago. $100 a month. Sometimes the cheques came from a PR agency in St.Louis, Missouri. Dunno why.

The Times ran an article on a Bristol pub with a seemingly winning plan for the Sunday lunch crowd that may have been too successful:

A pub in Bristol has been named the hardest restaurant to reserve in the world, with a waiting list stretching more than four years for its Sunday roast dinners. The Bank Tavern on John Street near Castle Park, which was founded in the 19th century, has closed bookings due to an increased demand for its award-winning lunch… the restaurant confirmed it had begun working its way through the backlog and expected the waiting list to reduce soon. It added that bookings for the remaining days of the week were operating as usual.

Boak and Bailey’s notes on the place are in their guide to the city’s pubs including these particular directions: “On an alleyway next to a churchyard along the line of the old city wall this small pub has the feel of a local boozer despite its central location.” Evan wrote a state of the union address on the English pub for VinePair, too, and found hope:

“I think there’s a kind of romanticization of the idea of the pub, which treats it as this sort of unchanging institution that relates back to Merry England,” he says. “Jolly images of medieval times and so on, which is, of course, all utter nonsense.” Instead of being a purely British invention from the halcyon days of “Merry England,” numerous foreign influences have helped to create British pub culture. In recent years, some of the most visible might have their origins in Pakistan, India, and Bangladesh. But a generation or two ago, they predominantly came from the Republic of Ireland — geographically part of the British Isles, but decidedly not part of the United Kingdom.

JRR might disagree on the nonsense suggestions but the overall argument is sound. One sound he might not have appreciated, however, is that of children… in the pub… as investigated by The Guardian this week:

It’s a summer afternoon and most of the punters appear to be young adults and parents in their 50s, plus some teenagers with gen X parents. Boyd’s observation strikes me as true at a cultural level even deeper than the pub: the problem with kids isn’t the kids; it’s the parents. Or rather, it’s what some parents become when their kids are under 10, gripped by a sense that the burden of keeping them contented is astronomically heavy and should be shared by all. Martin Bridge, 52, the owner of the Whippet Inn, a boutique, child-free restaurant in York, says: “Being in the industry 30-odd years – and also out shopping, out in public places – how parents view the responsibility of their children, and how that has changed, is quite mind-blowing. It feels as though the kids are now the responsibility of everybody, all the time.”

Frankly, this cultural angst has always struck me as a bit odd (like perhaps that cold draught felt on a warm day as when the backs turned to us at the Golfers’ Rest... though perhaps space was also being made in a way…) but I live in a jurisdiction with a human rights code that protects folk receiving services from discrimination based on family status… so go figure.

Speaking of innovative tavern type places, Gary continued his series on Anchor and its legacy with some thoughts about the brewery in the hippie-dippie era of San Franciso in the 1960s which led me to this piece by Gary’s main source, David Burkhart, about the beat poetry era San Fran of the 1950s:

Frederick Walter Kuh moved to San Francisco in 1954, where he became a waiter/bartender at the Purple Onion. Two years later, on October 19, 1956, Kuh and fellow “founding father” James B. Silverman opened the Old Spaghetti Factory Café & Excelsior Coffee House at 478 Green Street, in the former home of the Italian-American Paste [sic] Company. The OSF became San Francisco’s “first camp-decor restaurant,” Fred later told the San Francisco Examiner, “but it wasn’t called camp then.” Early on and counterintuitively, he advertised his bohemian North Beach watering hole and its “Steam Beer Underneath a Fig Tree” in the New Yorker.

That’s a nice sharp photo of the matchbook cover art that the restaurant handed out.

For the double this week, Evan Rail wrote a heart-felt remebrance of Fred Waltman, travelling beer expert, beer guide author and founder of the Pacific Homebrew Club, and included these observations in his thoughts:

The other meaning I’ve taken from Fred’s death is a bit harder to talk about, so I’ll just come right out and say it: The good beer movement is aging, and funerals for beer lovers are going to be a lot more common than they once were. While it might have been the height of youthful exuberance to launch a brewery or a craft beer bar two or three decades ago, plenty of those first- and second-generation brewery and pub owners—and beer fans, to say nothing of beer writers—are now quickly moving toward and past retirement age.

Very true. And this comment from Andreas Krennmair on Mastodon in response to B+B paints an interesting portrait of the man:

…one time I met Fred Waltman, he actually told me why there was always his cap in his beery photos. Many years ago, he got accused by some internet trolls that he hadn’t actually visited all the places he claimed to have visited, and that he had just stolen the photos off the internet. So to prove that the photos were actually his, he started putting his very own cap in the frame. And that‘s how the cap in the photo became his trademark.

We also lost Warren Ford, one of the great tea persons of England as well as David Geary, founder of the Geary Brewing Company of Portland Maine, whose beer I’ve enjoyed for over 30 years, especially their Hampshire Special Ale. The brewery shared the news of his passing on Facebook:

It is with great sadness that we share the passing of David Geary. In 1983, David and Karen Geary founded the 13th U.S. craft brewery, and David’s pioneering spirit and leadership played an integral part in the explosion of the American craft beer revolution. We send our deepest condolences to the Geary family and take this time to celebrate David’s life and legacy.

And I was surprised to read this week that there are efforts in Ireland to expand barley marketing into being a food crop. I was surprised because, as a Canadian of Scots parents, I have been eating the damn stuff my whole life. But it turns out we only eat 2% of the crop of the StatsCan graph to the right is to be believed. The rest is basically what the US brewing industry is based on. Then I learned that Campbells stopped making their canned Scotch Broth and I am now a little sad. Another hot tid bit of barley news that Matty C shared?

Interesting article. Barley/Ag in general is where most of the efforts to make beer production sustainable need to be. Farming barley uses a lot of water, and produces around half a kg of carbon for ever kg of malt used in the brewhouse. That’s a lot of CO2!

That is a nutty stat right there. Spin that, ye brewery PR type experts (slash) independent writers (slash) consultants (slash) independent beer award judges!

And finally, Pete Brown shared some very personal thoughts in is emailed newsletter, building on the piece by Mark LaFaro discussed here abouts a month or so ago, as he shared his grief at passing of his own younger brother, Stuart Brown, who died at just 51:

It makes me examine my own drinking very carefully – I drink too much. Many of us in the industry do. This excellent piece in Good Beer Hunting last month makes for uncomfortable reading. It makes me think about the false bravado we have, the way we mutually reassure ourselves that we can’t be abusing alcohol because it’s work and we know what we’re doing, or alcoholics only really do any real damage when they’re on spirits (Stuart killed himself with Henry Weston’s Vintage Cider and cheap white wine, by the way.) But it also reminded me why I argue so hard that there is such a thing as positive drinking. Stuart drank mainly alone, in his flat. He didn’t go to pubs much. He didn’t have many friends. If he’d drunk socially in the gorgeous 17th century pub five minutes from his flat, he might still be here. I’m back now. More hesitant and less confident in what I’m doing, less sure of myself in this strange industry. Let’s see how it goes.

Tough reading such open thoughts. My family member like Stuart was my youngest uncle who recently passed away. He was a bit lucky. He caught himself before an early death but he dealt with the serious burdens he placed in his path for the rest of his life.

As per and as is more and more the case, you can check out the many ways to find good reading about beer and similar stuff via social media and other forms of comms to connect – even including at my new cool Threads presence @agoodbeerblog. Have you checked out Threads as Twitter ex’s itself? (Ex-it? Exeter? No that makes no sense…) They appear to achieved to make social media offer less and less. Brilliant… but I never got IG either. I still prefer the voices on Mastodon, any newer ones noted in bold:

Anyone else? And, yes, we also check the blogs, podcasts and newsletters to stay on top of things – including more weekly recommendations from Boak and Bailey every Saturday and Stan at his spot on those Mondays! Get your emailed issue of Episodes of my Pub Life by David Jesudason on many Fridays. And Phil Mellows is at the BritishBeerBreaks. Once a month, Will Hawkes issues his London Beer City newsletter and do sign up for Katie’s now more occassional but always wonderful newsletter, The Gulp, too. Ben’s Beer and Badword is back! And check out the Atlantic Canada Beer Blog‘s weekly roundup. There is new reading at The Glass. Any more? Yes! Check to see the highly recommended Beer Ladies Podcast. And the long standing Beervana podcast . There is the Boys Are From Märzen podcast too and check out the travel vids at Ontario’s own A Quick Beer. There is more from DaftAboutCraft‘s podcast, too. All About Beer has introduced a podcast. There’s also The Perfect Pour. Plus follow the venerable Full Pint podcast. And the Craft Beer Channel on Youtube soon celebrating a decade of vids. And remember BeerEdge, too, and The Moon Under Water… if you have $10 a month for this sort of thing… I don’t. Pete Brown’s costs a fifth of that. There was also the Beer O’clock Show but that was gone after a ten year run but returned renewed and here is the link!

*There is still no J-Curve folks even if the harms are statistically marginal with lower levels of intake.

The Thursday Beery News Notes For The Week I Did Rock

Well, to be fair, it was more like rock-grass. Prog and Western. Yup, we headed north to Ottawa on the weekend and saw Alison Krauss and Robert Plant play an outdoor concert. I even had a beer as they played. A Hop Valley Bubble Stash by Creemore. At twelve bucks it wasn’t as shocking as the 17$ for a small glass of Ontario made Pinot Grigio. The beer tasted exactly like an IPA, you know… if you are wondering. Honestly, I was just happy that the drinks weren’t distracting. I was trying to pay attention to the music. I only heard one “baby” but really wanted to hear him rip just one “babybabybabybabybaby.” We did hear a couple of “oooh yeahs” and maybe an “oooh yeah oooh yeah” but, to be honest, we weren’t sure. Great show. Got me a tour tee. Cost me less than three of those dodgy Pinots.

As a result, I am bouyed this week by pure positivity. We also saw a bit of that this week from Boak and Bailey who wrote about one beer shop in Plymouth England – Vessel:

What was clear from that conversation was that Vessel had not only survived the pandemic but to some extent found its feet, and its people. How to describe Katie and Sam? They’re the kind of people who default to smiling. They are optimistic by nature, and full of ideas and energy. They’d made it through the pandemic with a mix of deliveries, takeaway, events over zoom, and sheer enthusiasm. That challenge out of the way, they told us about plans for expansion, for a brewery, for more trips and tastings.

Boom! Good stuff. See also their post on The Cockleshell in Saltash, Cornwall packed with pure perceptive positivity like this: “There’s plenty of greebling, for example, with every surface covered with nick-nacks, oddments and vintage decor.” Nice. And not just nice nice. Greebling sweetness nice.

And Liam wrote a tribute to Beer Twitter itself, sort of an interesting subject in these days of further collapse and sudden new competiton from Threads. And his approach was comparing the social media landscape to his choice of pubs:

…for me personally the place operates in the same general way. I can enter through the same front door and choose who to sit with, who to talk to, and who to ignore – although admittedly I’m not on the premises as often as others so perhaps that makes a difference. For me it’s the people within the walls who make the pub – it’s only a building after all – and if you enjoy conversing and interacting with them then why leave or change locations? I’ve investigated some other pubs to see what the fuss is about; I’ve even drank in one or two – but they are not quite the same. They feel wrong, they are not a good fit for me and not all of the people I enjoy mingling with are there either.

I agree. That is a good way of putting it. Jeff, anticipating the same patient’s final stages might be approaching, wrote something of a sweet goodbye to Twitter this week:

Unlike any other social media platform, Twitter allowed me to build my own community and have immediate and sometimes extensive discussions with the people in it. That’s you. I’ve always appreciated how generous you’ve been with your engagement.

I can only say that speaks for me, too. There has always been a lot of comment that #BeerTwitter is a dumpster fire but it has been a great resource, too. And fun. At this moment, however, things as feeling all a bit endtimesy as Jeff also shared this:

I write a blog. About *beer.* It is unnecessary. It is largely for amusement. (Though I’d like to think edification plays a small role.) I would NEVER debase the site by throwing up a garbage AI post.

The endtimsey big news in US craft this week I suppose is the press release issued by Sapporo on Wednesday, as described by Dave Infante in his newsletter Fingers:

This morning at about 1:45am local time, Anchor Brewing Company issued a brief press release announcing its imminent liquidation, citing “a combination of challenging economic factors and declining sales since 2016.” The brewery has been operating in one form or another since 1896; its current owner, Japan’s Sapporo conglomerate, acquired the firm and its iconic Potrero Hill facility in 2017 for a reported $85 million.

Quite a blow given the narrative of craft’s whole genesis story. I am not convinced (at all) that the hagiography necessarily matches reality (at all) but I sure did like Liberty Ale back when Ontario was part of the sales footprint a few decades back. There has been much by way of erroneous speculation, questioning, cherry tree chopping, wailing and rending of garments along with some common sense and respect… but… the bottom line is this from The Olympian:

I ran a cheap “pizza and pint” feature. It helped for a while, but then hazy IPA became a thing. Beer geeks turned their laser focus on to that style and unfortunately, a lot of other brands/styles just slowed down or stopped selling altogether. Anchor was one. I think there’s only so much life a publican or retailer can do to breathe life into a cherished heritage brand before they finally give up and switch to something new and shiny. But when I see 3 cleaning dates marked on the top of a keg, it’s a slow mover and time to move.

AKA: no one bought the Cro-Magnon of beers anymore. Be honest. You may have loved it, but you didn’t actually like it all that much. Elsewhere, beer sales in Romania down 9% in the first months of 2023. Moving on, no- and low-alc beer sales well up in England but there is one hitch in the stats:

Perhaps more surprisingly, away from our living rooms, the British Beer and Pub Association says pubs are also chalking up a 23% rise in driver-friendly beer over the last year, with sales more than doubling since 2019, just before the pandemic… the overall UK sales of low- and no-alcohol beer – which covers anything up to 1.2% ABV – still represents just 0.7% of sales of UK consumption.

The immediacy of the cultural paradigm shift that has been caused by David Jesudason’s book Desi Pubs A guide to British-Indian pubs, food and culture can’t be understated… and The Morning Advertiser knows it:

Like accidentally biting on a cardamom pod, ‘Desi Pubs’ has exploded on our complacent palates and spiced up the way that we think about the great British pub…

Even though the literary cheese is a bit notched up in the way that Phil Mellows puts it, he’s spot on that the charm is also real and widely embraced, triggering fond and thoughtful discussion and eager recommendations. Phil’s article goes on to say this book as shaken the beer world like the popular and widely read works of Pete Brown as well as Boak and Bailey did a decade ago. So far it is the thing of 2023. Just like Anchor is the not thing. It’s the thang. The thing and thang of 2023. Right there.

I also would like to say that being positive is not about just being a booster. There are things needing improving, needing to be addressed. Otherwise, any idea of community is a convenient falsehood. To that end, Beer is For Everyone published a personal essay by Lindsay Malu Kido, the group’s founder. It was on the poor experience many faced at the Craft Brewers Conference in Nashville, discussed here back in May. The findings against the Brewers Association were telling:

The Brewers Association had the power and responsibility to set the stage for a more supportive and inclusive conference experience. While they can’t control every individual interaction, they can certainly influence the overall atmosphere. By staying silent on the political climate in Tennessee and not visibly showing support for marginalized attendees, they indirectly contributed to the isolation I, and many others, felt. Their failure to act emphasized the dismissiveness and lack of care that seemed to permeate the conference.

Why is this such a persistent part of craft, not just the bigotries but the institutionalized comfort with the bigotries? What is it about beer… hmm… Perhaps not unrelatedly, Gary wrote this week about a 1949 study of pub culture in England which even included a pointed criticism of the high and holy mid-1900s UK “Beer is Best” brewing trade advertising campaign and how its encouragement of mindless drinking was worth noticing. To be fair, Gary is not fully convinced by the authors – but summarizes the results very fairly:

The period they describe exemplified the heyday of the English pub and draught beer, with men (usually) supping from one to three or four pints every evening afer work. The was apart from the dissolute group who spend most of their day in the public house. A shopheeper had that sad fate, leaving the shop to his wife’s administration… The authors tend to be hard, once again, on the drinking ethos, stating at one pint the typical drinking pattern progresses from “exhileration to “anaesthesia”. For them, the idea of the public house as valued community cetre is pretty much, to use an appropriate vernacular, tosh, excepting in some rural areas.

Speaking of the disfunctional in plain view, it is sad that one of the legacies of what people call craft beer is this sort of design disfunction:

If you put fruit pulp in beer and do not fully ferment it this happens. It has happened to other breweries over the years. It isn’t just unfortunate, it’s dangerous. There is NO reason to have unregulated, unplanned fermentation in sealed containers.

Note: if that is what is happening on the beer store shelf, what the hell is happening in your guts? Don’t the people who buy this stuff know the burbling brook is not suppose to be a feature?

Aaaaannnnnd… once again, no politician of any stripe in Canada suffers from displays of beer culture prowess:

Vancouver Mayor Ken Sim (left) generated lots of social media buzz when he shotgunned a beer on stage at the Khatsahlano Street Party on July 9.

As a result of our political culture, I wonder if this sort of thing operates very differently north and south of the 49th parallel:

The Beer Institute, a national trade association representing the $409 billion beer industry, hired Cornerstone Government Affairs to lobby on economic, budget, tax and appropriations policies impacting large beer producers. The Beer Institute recently launched StandWithBeer.org, which alleges large liquor companies exploit tax loopholes to lower their effective tax rate. John Sandell, former tax counsel to the House Ways and Means Committee, will work on the account.

And this week’s feature at Pellicle by Rachel Hendry is about the placement of fine wine in the TV show Succession. [Confession: never watched one episode. Never watched on of The Wire, Madmen or Dexter or a whole whack of other must see TV for that matter.] I do really like this sharp observation shared from a wine writer’s Twitter feed about one drinking scene:

In a Twitter thread by sommelier Rapha Ventresca, they break down why this choice of wine is so intriguing. As half-brother, not only is Connor the oldest of the four siblings, but his oddities have him consistently excluded from the machiavellian manoeuvres that make up most of Succession’s plot. Château Haut-Brion, then, is not only the oldest of the first four Bordeaux Chateaux, but it is the only one grown outside of Medoc, to have majority Merlot in its blend and to be bottled in a sloping shape that breaks away from the traditional Bordeaux style. In essence, it sticks out like a sore thumb. Not unlike the man using it to drown his sorrows the night before his wedding.

Sweet. I had a pal who knew so much about trucks and cars that he was a pain to go to the movies with. In any given car crash scene, he would count off how many vehicles were actually filmed and presented as the one car driven through the mess by the hero. Me, I price the flower arrangements given I was raised by a florist and trained in The Netherlands myself in the wholesale trade. No one in 99% of all movies can afford the flower arrangements in their home. But I’ve told you that before. Must have.

There. Once again, that’s it! Ooooh, yeah… baaaaaaybeeeee… As per, you can check out the many ways to connect including at my new cool Threads presence @agoodbeerblog. Have you checked out Threads? Seems a bit thin to me so far. But I don’t like IG and it is like mini-IG. Don’t forget theose voices on Mastodon, the newer ones noted in bold:

*And finally the list of the departed newsletters and podcasts or those in purgatory. Looks like both Brewsround and Cabin Fever died in 2020, . We appreciate that the OCBG Podcast is on a very quiet schedule these days – but it’s been there now and again. The Fizz died in 2019. Plus Fermentation Radio with Emma Inch seems done and the AfroBeerChick podcast is gone as well! The Fingers Podcast packed it in citing, umm, lack of success… as might have been anticipated, honestly. Did they suffer a common fate? Who knows?

The “Whoooot! Yes!! It’s February!!!” Thursday Beery New Notes

I have traditionally hated February. OK, fine – sure – by “traditionally” I don’t mean that we have special hatin’ on February outfits in my culture and we don’t gather outside in large circles holding hands dancing to hatin’ February folksongs and hatey hymns. Maybe they do that in Manitoba – but not here! No, February for me means sofa, blankets and getting weepy when the days are longer but the thermometer is plunging. Out the dining room window we are watching a neighbour’s eaves trough slowly rip away from the house under the weight of the ice. Not much you can do until spring about that one. Why do I tell you this? Because it sucks. And I am not alone in this. But then you read about how a fairly late early modern looking pub facade in Wakefield, England was removed and a Tudor building was found and you think… neato.

Anyway, what is going on in the world of beer? Beer beer news. Ikea has beer. Who know? Do you have to open the bottle with a little hex wrench?* What else? Feather bowling! I had no idea that such a thing existed but apparently feather bowling is a Belgian pub game… in Detroit:

The game originally was a Belgian pastime akin to horseshoes and Bocci. These games have many similarities amongst them. Though little is known about the exact origin of the game, it is probable that the resemblance of the balls to wheels of cheese is no mistake. The Cadieux Cafe is proud to be the only home of Feather Bowling in the United States. The game is rarely played in Belgium, and visitors from the old country are often astonished to see the game preserved as it is here.

It looks like bowls on a gutter. Dryland wickedly warped curling. Here’s a video. Speaking of videos, Alistair wrote about watching the Craft Beer Channel on Youtube, something I discovered myself just a few months ago. As usual, drawing from that episode on the micropubs of Thanet** and the lastest from B+B, he took a bit of time to gather his resulting thoughts:

One episode has stuck with me in particular since my little marathon, and that is the one about micropubs in Thanet… I love the concept of the micropub, as it allows easier entry into the world of selling booze as well as allowing the business to be more of an expression of the owner as it is unbound by the conventions of “the pub”. Since watching the video, and reading Boak and Bailey’s fantastic post in BeerAdvocate about their local… Just last week, on our drive to do the weekly shop, Mrs V asked me if I would like to open a micropub, and I had to admit that I had been investigating some of the legalities in Virginia around boozer retailing.

Now, that is the power of amateur video productions available for free on the internets. Gets the brain going. Hey! – is stout really making a comeback? That might be the Protzean point of view:

On Friday it was announced Guinness Stout is the UK’s biggest selling beer, overtaking Carling Lager. UK Stout market now worth £1bn a year. In the small brewing sector, Anspach Hobday Porter is now their biggest seller. Tomorrow Brewdog are launching a Stout “to take on Guinness”

Or… is it all a trap?!? Questions have been posted about the influence leveraged to attain this lofty status. (You know, I once rated higher than Guinness… ah, those were the days…) And ATJ wrote an interesting piece about a grimmer sort of moment in a pub in Aberdeen, Scotland:

Maybe I have that sort of face that attracts certain people, but the slapping man then sat next to me and said something which I could only catch was that his daughter had died. I said I was sorry and then he asked if he could have a drink from my beer. ‘No mate,’ I laughed and he slapped his fist against his hand and I could not understand his words. He was aggressive but for some reason I didn’t feel too threatened, feeling that it was all show.

Am I the only one who thinks the whole “mindful drinking” as a euphemism for low or no alcohol drinks thing is a bit dumb? A bit arrogant even? I mean, when I have a really swell Pouilly-Fuissé I’m being pretty mindful. Paying a lot of attention to what’s in the glass and in my head. NPR covered the story when the superior set met recently:

One of the hottest tickets in Washington, D.C., last weekend was to a festival that was all about drinking and having fun — without being fueled by alcohol. The sold-out Mindful Drinking Fest was emphatically zero proof, but it offered plenty of proof that the movement to drink less alcohol is booming. And with an explosion of new choices, it’s also delicious. From a ginger old fashioned to espresso martinis and spritzes, hop water to pink rosé, the rich complexity of today’s alcohol-free drinks was on full display.

@JJB aka Stonch’s recent trip to Czechia has been immortalized*** in a series of photos and short vids on Twitter that tell the story of the local scene, certainly in a plain archival sense, better than I’ve ever seen in any travel article or beer book, right down to the 40 watt lightbulb look of some places. That is his picture of an Obora 12 ‘Ježibaba’ at Pult. Not beer pr0n. A picture of a beer. Speaking of the Czech Republic… they now have a pro-NATO cask toting new President.

GBH has taken a break from its unattainable fantasy tourism puffs and published an interesting article on the challenges posed by the revitalization of a favorite brewery of mine, Great Lakes Brewing (of Lake Erie, not the Great Lakes of Lake Ontario):

“10 years ago if you had asked me to tell you what I thought craft beer would be like in 2022, I would have taken a guess,” says Hunger, who’s tasked with figuring out how to brew new products on a large scale after a quarter decade of brewing classic styles. “Now if you asked me to tell you what I think it will be like two years from now, I wouldn’t even attempt that. It’s actually a lot of fun. You get to really flex your skills and use different techniques.”

A bit of legal history I’ve missed due to lazy lawyering. You know what happens – you tend to read the appeals cases like the ruling in R. v. Carling Export Brewing and Malting Company, 1931 CanLII 373 (UK JCPC) or even The King v. Carling Export Brewing & Malting Co. Ltd., 1930 CanLII 46 (SCC) looking for the final result… but never check out the fuller statement of facts like in this case about the taxation of beer brewed in Canada but smuggled into the USA during that nation’s Prohibition era. So I never noticed what was described in The King v. Carling Export Brewing and Malting Co., Ltd., 1928 CanLII 758 (CA EXC) at

…the evidence clearly discloses that these goods were actually placed on board vessels for foreign destination, after due clearance from the Customs. The boats came in, reported inward to the Canadian Customs, reported outward, and they obtained their clearance after the goods on board had been duly verified by the Customs officer. Corroborating this exportation to the United States we have the evidence establishing that Rice Beer or Lager— which constituted the largest proportion of the exportation —is very little used in Canada and that it is the preferred beverage in the United States. Moreover, also by way of corroboration a large quantity of Carling’s special, bottles and kegs were returned empty to Canada through the Customs, and upon which a duty was duly paid. The identification of the kegs is ascertained by the special bungs marked with specific cut figures for that purpose. One witness stated that after seeing some boats clear from the Canadian shore with the goods, he saw them being unloaded on the American shore. Another witness testified he saw the Carling beer in the road-houses in the American towns.

Look at that: 1920s Canadian Federal Customs officials were checking the boats going out to verify their cargo then checked the cargo of the ships coming back loaded with empties. Why? Credits for the beer not consumed in Canada! No need to impose business inhibiting punitive social engineering excise tax on beer bought by Americans! You know, there’s a Canadian children’s TV drama just waiting to be built on that story arc.

And then we have the obituary for Sir Samuel Whitbread in The Times this week that claimed he was a farmer first more than the corporate executive who oversaw the family move away from the booze making trade… but the details given are a bit at odds with that:

He presided over a radical reshaping, prompted by government decree and changing public tastes, that took Whitbread into the international hotel and restaurant business — Beefeater and TGI Fridays — and out of beer production after 250 years. Sam Whitbread sold the group’s spirits business, including Long John and Laphroaig whisky and the coincidentally named Beefeater gin. Under an ambitious chief executive, Peter Jarvis, they diversified into David Lloyd Leisure, Marriott Hotels, Pizza Hut and Thresher off-licences. They soon had more UK outlets than McDonald’s.

Hardly the cow shit on the rubber boots sorta lad I’d call a farmer. I feel particularly well advised on this sort of point of view as I am working my way through 1969’s Akenfield: Portiait of an English Village by the also very recently departed Ronald Blythe, in many respects a grim portrait of almost modern English rural life from the 1860s to the 1960s. The book includes this recollection at page 59 as part of the statement given by a farmer, John Grout, of brewing his farm’s traditional beer at harvest in around the start of the First World War:

You took five or six pails of water in a copper. Then you took one pail of boiling water and one pail of cold water and added them together in a tub big enough to hold 18 gallons. You added a bushel of malt to the water in the tub. Then you added boiling water from the copper until there was 18 gallons in all in the tub. Cover up and keep warm and leave standing for at least 7 hours, though the longer the better. When it has stood, fill the copper 3 parts full from the tub, boil for an hour and add a half pound of hops. Then empty into a second tub. Repeat with the rest. All the beer should now be in one tub and covered with a sack and allowed to cool. But before this, take a little of the warm beer in a basin, add two ounces of yeast and let it stand for the night. Add this to the main tub in the morning and cask the beer. You can drink it after a week. And it won’t be anything like you can taste in the Crown, either…

Each man at harvest was entitled to 17 pints through each day’s work. Resulting results of the brewing unpacked here. Lovely. When harvest was done, all involved stood out in the fields and shouted, then waited to hear those in the neighbouring villages shouting back in reply.

That’s it. Now gather ’round the kiddies as we are on to the indices of Mastodon, podcasts and newsletters. Note: Newsletters. CBC published an archived news post about how newsletters began as letters that brought you news. So is what you are reading really that? Let’s just have a think, shall we? Hmmm… and what song this week as we do? What would I play if this were a movie and these were the scrolling credits? Could it be this? Yup. That’s it…

Go have a look yourself. I am up to 750 followers myself. Time and patience and regular posting attracts the audience as per usual. While you are at it, check for more from Boak and Bailey every Saturday and Stan back at his spot on Mondays.

And now the podcasts and… newsletters… First, check to see if there is the highly recommended Beer Ladies Podcast. We appreciate that the OCBG Podcast is on a very quiet schedule these days – but it’s been there now and again. See also sometimes, on a Friday, posts at The Fizz as well (Ed.: we are told ‘tis gone to 404 bloggy podcast heaven… gone to the 404 bloggy podcast farm to play with other puppies.) And the long standing Beervana podcast but it might be on a month off (Ed.: which I have missed from this list for some unknown reason.) There is the Boys Are From Märzen podcast too and check out the travel vids at Ontario’s own A Quick Beer. There is a monthly sort of round up at The Glass. (Ed.: that seems to be dead now… nope, there was a post on July 25th… in 2022 even.) There is more from DaftAboutCraft‘s podcast, too. And sign up for Katie’s (Ed.: now very much less) irregular newsletter, The Gulp, too. And check out the Atlantic Canada Beer Blog‘s weekly roundup. Still gearing up, the recently revived All About Beer has introduced a podcast, too. (Ed.: still giving it a few more weeks to settle in and not be as agreeable…) Plus follow the venerable Full Pint podcast. And the Craft Beer Channel this week on Youtube. Plus Fermentation Radio with Emma Inch. The AfroBeerChick podcast as well! And also look at Brewsround and Cabin Fever. And Ben has had his own podcast, Beer and Badword (Ed.: …notice of revival of which has been given… still not on the radio dial…) And remember BeerEdge, too, and The Moon Under Water. There was also the Beer O’clock Show but that’s now gone after a ten year run… no, it is back and here is the link! The Fingers Podcast has fully packed it in citing, umm, lack of success… as might have been anticipated, honestly.

*Now that’s what I call funny!
**“Class? Class?!? CLAAAAAAASS!!! Now… do remember why Thanet is important in beer history?”
***Well, as immortalized as a picture on a slowly decaying web app will ever be.

The Nerve Wrackingly Clever Observations On Beer Culture For January’s Middle-Third

2023!! Here we are knee deep in it already. And my first packets of seeds have already shown up. Dreaming of a feed of that Italian cuke-a-melon, the carosello, is all I’m about now. Let’s be honest – I’m calling this part of the year pre-spring from here on out. Summer, autumn, holidays, pre-spring, spring. Makes way more sense that way. If winter sucks, just eliminate it from the vocabulary. That’s what I say. You. Are. Welcome. Not sure if a new beery theme has coalesced yet this year – other than, you know, the impending total craft beer industry collapse. Things looked a bit wobbly recession-wise in Montreal what with shops closed or quiet, there where we ended up by surprise last week, gifted a short trip by the kids – but I did get to try that there cider without sulfates, at the very busy (good to see) mid-week early dinner sitting at “Au Pied du Cochon” (also really good to scoff.) You never realize how much sulphites trigger histamine flairs until they don’t.

First up this week? Some history for you upon the question of peeing. There is an odd whiff of Ceramics Defense League (CDL) punditry in this article about the use of tiles in pubs in 1930s Australia:

…the emerging awareness of sanitation and hygiene prompted the wider use of tiles as a way to manage germs and dirt. Tiles were easier to clean than plaster and wood. They were also more durable and colourful than traditional materials. These days, the popular imagination might associate pub tiles with piss and vomit, even if the architectural move was more about general hygiene than the dangers of the six o’clock swill. Certainly, a pub with wall tiles was easy to clean, and breweries were keen to play-up the sparkling modernity of tiled bars.

I say “off” as somewhere around here I have a picture of a saloon of the pre-prohibition sort with a urinal trough at the foot of the bar. Or just a mopping out trough… or whatever. Stop kidding yourselves. They were horrible places and you’d all be pro-Temperance, yes you, right there tambourines in hand shouting your favorite Bible verses, if you woke up in the 1890s living next to one, you moderns you. ‘Fess up! One of the oddest thing about the bad old days is that constant desire to polish them up. (Surely great great grandpa wasn’t that sort of pig. He was?!?!)

Continuing of the question of health, I am not sure I need a non-alcohol based route to tickling the old gaba receptors… but someone is working on just that, according to The Times:

Nutt’s idea was simple: target just the gaba, and do so by engineering a molecule that removes itself from the body rapidly and painlessly. By only hitting that one type of receptor, it would avoid some of less desirable effects of alcohol intoxication. By being easily metabolised, it would avoid the less desirable after-effects of that intoxication: a hangover. The result is a substance he calls Alcarelle.

Speaking of technology… consider this and what we have lost. Especially shouting “pick up the phone” to someone else in your house. Best beer marketing campaign ever as far as I’m concerned or at least up there is Beer is Best.

Robin and Jordan are back with a fresh podcast for the New Year with some surprising info on changes in the Ontario brewing scene – including, among other sad recession related news, the end of brewing operations Collective Arts’ Toronto location and the resulting considerations of the ability to run a local semi-autonomous branch with its own life when you are slowly becoming a semi-regional slightly international craft operation during a downturn.

And Martin has shared his New Years Eve in Manchester, picking up the kid with the job. Lovely photos of a ceiling at the Crown & Kettle. “Lordly” ye shall say when ye click on yon thumbprint and look upon the said ceiling yourselves. And, yea, it shall be true.

BREAKING: through his study of stouts, Ron has trampled upon the tender hearts of style obsessives:

These are brew house names. Not what the beer was necessarily sold as. Some brewing records have four beer names across the top, but there’s only really one beer.

Is any of the past true? Is the present? Consider this the* curious tale… of… oh dear… let Stonch explain a bit of the background first:

Curious Brew is grim: a fake, deceptive brand for a decade, then Chapel Down build a white elephant brewery, but soon panic and sell for buttons to a crank. Now they’ll brew Wild Beer ‘brands’ in Ashford. Who cares? I wouldn’t touch any of it. I care about real, honest breweries.

Well, it did sorta get touched but not it seems embraced according to Beeson, J.:

@WildBeerCo brand survives, sold to @CuriousBrewery. Sale includes IP, beer & e-comm biz, but not physical brewery. Some staff inc. Cooper & Ellis staying on. Limited co remains in administration. Investors won’t receive £££ from deal.

So recipes and the website. The shaking out of the pockets of the departed it seems. Not a buy out, just part of the yard sale. And, speaking of buying junk, it’s all like a mini-version of the 1990’s Filipino Pepsi fiasco but still seems a bit of a pile on… even, you know, for himself of themselves:

Mr Watt said that because it was his error, he had contacted all 50 gold can winners to offer them the “full cash amount” as an alternative to the prize if they were unhappy”. “All in all, it ended up costing me around £470,000 – well over 2 and a half years’ salary,” he added. In his post, the Brewdog boss revealed he now owned 40 of the gold cans. After conducting its investigation, the ASA said it received 25 complaints in relation to three social media adverts stating its can prize was made from “solid gold”.

Elsewhere, Boak and Bailey posted a very interesting and very very true article on the 1955 launch party of The Venetian Coffee Bar, a Whitbread project:

The Venetian Coffee Bar got an entire feature in Whitbread’s in-house magazine, The House of Whitbread, in spring 1956. The article gives us a few details that weren’t in the newspaper reports, including the specific date of the launch party – 6 December 1955. The photos of the launch party are slightly more interesting than usual, too. They show the famously hammy British horror actor Tod Slaughter in attendance, dressed in fine Victorian style, shortly before his death in February 1956.

Tod Slaughter! Note: there are two types of people in beer: people who are capable of honest critical reporting on obvious things** and those unable to admit to external reality.*** Andy is also of the first class:

At its best, hazy IPA is reasonably pleasant, sometimes even enjoyable. At anything less than its best, the experience drops quickly. While beer drinking is a subjective experience, feels like many hazy brewers are engaged in an extended gag no one has bothered to call them on.

Let us join hands in a big harmonious circle right now and promise 2023 is the year we stop finger wagging about saying bad things about bad styles and bad beer and just get to speaking some truths about it all. Thanks.

Pellicle has published a travel piece by Rachel Signer (because a big percentage of drinks writing is now really travel pr0n when it isn’t now really well justified social justice writing) which is not the sort of thing I usually like but I do like it very much in this case because it is a well written airy study on being in France and Italy in the spring drinking sulphate-free wine (noted above as something I should explore) and because I am (as noted above) already working on my own “pots and pots of carosello” gardening plans which means I can’t resist… a chicken festival:

We arrive to the chicken festival. It is outdoors, with a string of lights around a café area. Everyone is greeting each other warmly. People who missed coming here for two years have come out in droves, and all the chicken has already been eaten. We have fried potatoes and sausages instead, and we drink a pleasant local red wine, made with the generic Toscana appellation. I feel incredibly at home with the Pācina folks, although we hardly know each other. But there is between us the bond of natural wine, which runs strong around the world. And, perhaps relatedly, a relief that history didn’t go the other way, and that we can talk of fascism as a thing in history.

Well, err, you may want to check on that last bit. Speaking of travel, Alistair shifted himself a whole 7.2 miles as he prepared his thoughts on the subject of one particular local of his that is for the locals:

It was on my Christmas Eve trip to Patch that I was stood at the bar, there was basically no one there other than myself, my neighbour, and the general manager, who was tending the bar that day. I’ve know the GM for quite some time now, initially through the local homebrew club, but also as he has been in the beer industry for the best part of a decade I think at this point. The rest of the bar staff know me as a pilsner drinker, and Erik’s Pylon Pilsner is definitely my most regular tipple at Patch, but the GM knew what I was there for, their “copper ale”, which in my mind treads a fine line between dark mild and the kind of darker best bitter you get in the south of England.

Finally, is it true that Mastodon is not taking off as still Twitter slowly continues to decline, acting more and more like Web 1.0 tickertape? Perhaps the curse of social media has been broken and – oh happy day! – people are now just becoming actually happier in the real world! Wouldn’t that be nice. And so, relatedly in its finality, we come to the credits. Or sorta like the credits. What song should play if this were a movie and you were there scrolling though my continuing tradition (inspired by Boak and Bailey… not stolen from… let’s be clear!) of slowly building upon a shared list of beer writing resources on Mastodon followed by the podcasts? This? Is that the tune? Sure… maybe just for this week…

Go have a look. And also check for more as the year picks up from Boak and Bailey every Saturday and Stan back at his spot on Mondays. It’s no longer the holidays. So, look around and check to see if there is the highly recommended Beer Ladies Podcast. The OCBG Podcast is on a very quiet schedule these days – but it there again! See also sometimes, on a Friday, posts at The Fizz as well (Ed.: we are told ‘tis gone to 404 bloggy podcast heaven… gone to the 404 bloggy podcast farm to play with other puppies.) And the long standing Beervana podcast but it might be on a month off (Ed.: which I have missed from this list for some unknown reason.) There is the Boys Are From Märzen podcast too and check out the travel vids at Ontario’s own A Quick Beer. There is a monthly sort of round up at The Glass. (Ed.: that seems to be dead now… nope, there was a post on July 25th… in 2022 even.) There is more from DaftAboutCraft‘s podcast, too. And sign up for Katie’s (Ed.: now very) irregular newsletter, The Gulp, too. And check out the Atlantic Canada Beer Blog‘s weekly roundup. Still gearing up, the recently revived All About Beer has introduced a podcast, too. (Ed.: give it a few weeks to settle in and not be as agreeable… not sure this went very far…) Plus follow the venerable Full Pint podcast. And the Craft Beer Channel this week on Youtube. Plus Fermentation Radio with Emma Inch. The AfroBeerChick podcast as well! And also look at Brewsround and Cabin Fever. And Ben has his own podcast, Beer and Badword (Ed.: …notice of revival of which has been given… still not on the radio dial…) And remember BeerEdge, too, and The Moon Under Water. There was also the Beer O’clock Show but that’s now gone after a ten year run… no, it is back and here is the link! The Fingers Podcast has packed it in citing lack of success.

*What is less than a pun?
**To assist in your thoughts, consider what Robert Christgau wrote on the release of The Marshall Tucker Band: Greatest Hits in 1978: “I can distinguish Tucker from the other boogie bands because they favor cowboy hats, but danged if I can tell their albums apart. Country people know one cow from the next, too, but poor deracinated souls like me refuse to be bothered until A&P runs out of milk and r&r runs out of gimmicks. Toy Caldwell does write pretty good songs for a boogie man, though, about one a year to go with the album, and it’s nice to have them all in one place. Pure boogie mythos, with lots of “Ramblin'” and “Searchin’ for a Rainbow,” though I’m pleased to report that there are more miners and, yes, cowboys here than gamblers, a reassuring token of social responsibility. I recommend this album. It’s as near as you can get these days to hearing that old steam whistle.” He gave the record an -A!
***Something of the latter in last Saturday’s round up from B+B: “Don’t let someone tell you that your perceptions are incorrect because it’s all made up anyway.” It’s like a teeter-totter that sentence, isn’t it… as you go back and forth, back and forth. The passage in which it is embedded could be a valuable introduction to an anthology of beer writing in the section headed “Warning!”

Your Beery News Notes Of Mid-November With The Furnace Running Full Blast

And now it’s cold. For good. Plus snow. See that poblano pepper plant setting blossoms? That was Sunday. Sunday?!?! Now it’s frikkin’ cold. Happy we bought a new furnace a few years ago. The old one was a one-stager that came on like a jet plane taking off a runway. Woke you up early in the winter. Every time. Until you got used to it. This new one sneaks up on you. Ramps up. Which means you wake up and ask yourself whether it’s running or not. That’s an improvement. We’ve had the place for 16 years now. Should see us out. First thing I did when we bought the place was ruin a brick. Shouldn’t have done that. But I did save a couple hundred poblano seeds. Always do that.

First up? Pubmeister writes… had an interesting post this week on the taverns of Darvel in Ayrshire, Scotland which included this wonderful anecdote right at the end:

Meanwhile in the Black Bull regular customer Daniel was holding court on a wide range of issues, ranging from cricket to his mother’s trade in cheap underwear. His father was once the licensee at the Loudonhill Inn when it was on the convoluted Western buses route from Airdrie to Ayr. Daniel said the drivers used to come into the pub to make sure the customers didn’t miss the last bus home.

That little moment needs slipping into a movie, that does. Speaking of the life in the country, we’ve had a bit more good news about the prospects for the 2022 Canadian malt barley crop with the prayed for combo of high prices and high volumes:

…prices in parts of Canada have surged more than 30% since August. Canadian barley prices are approaching the all-time highs set in 2021 as beermakers and livestock feeders seek to replenish dwindled supplies after last year’s drought, said Peter Watts, managing director of the Canadian Malting Barley Technical Centre… Dry weather scorched fields last year, shrinking Canada’s barley harvest to the second-smallest since 1968. US farmers reaped the smallest crop since 1934, just after Prohibition ended. Barley production rebounded this year, jumping 34% in Canada and 45% in the US. North America typically harvests enough barley to account for a fifth of global commercial beer production.

Conversely perhaps, The New York Times reported this week on how in Mexico preferential access to water resources for breweries was creating real hardship for residents:

“You’d open the tap and there wouldn’t be a drop of water,” she said. The brewing factories, though, “they produced and produced and produced.” As droughts become more frequent and severe around the world, brewers and other heavy industrial water users have landed at the center of the climate fight in Mexico, with activists leading a movement to reclaim resources from corporations that has gained recognition at the highest levels of government. Even the promise of jobs and economic development is wearing thin as extreme weather events put the disparity in access to water between private industry and households on clear display, forcing some of the biggest global brands onto unsure footing.

And I like this tidbit of information which flew by on social media, gleaned from an interview with Kurt Vonnegut Jr in 1977 in Paris Review. His grandfather’s brewery, Lieber of Indianapolis, added coffee to the grist for extra zip. Click right for the deets. Jay Brooks posted even more information in 2007 about how there was a connection to Denver’s Wynkoop Brewing, which in 1996 brewed a beer a Vonnegut tribute beer – again with coffee. There’s a lot of chronology right there. Take a minute if you need it.

Speaking of fouled things of days gone by, The Telegraph in England by Christopher Howse reliving a slice of taverns past under the title “Pubs used to be revolting – and that is how we liked them” with tidbits like this:

I never got the hang of smoking, but I did not need to. Having taken to drink like a duck to Burton Best Bitter, I did my smoking passively. Early evening sunbeams lit up billows at the deep end of the Archetypal Arms… The Archetypal Arms had bowl-glasses (for bottled Mackeson milk stout or a Babycham) upside-down in wooden docking bays above the bar. These caught smoke curling into them from below, layer upon layer. But when smoking was banned in 2007, the true smell of the pub came out: drains, sweat and drink-spoiled carpets.

Mmm… Some lovely photos of the same era here at Londonist, drawn from The London Pub (a new book with a Pete Brown foreword) one of which is snipped and clipped just above. 1947. Such trousers. But, let’s face it, probably still a smelly scene. Snankin’ perhaps but still smelly. Perhaps less so and here in the present, Martin has done a good deed for us all with a guide to 24 hours in Glasgow:

Where to start? Well, a 9am Breakfast with Lorne sausage at Cairn Lodge on the M6 is the only way to go if you’re driving into Glasgow… 11 am The Bon Accord. Best for beer quality on my visit, and a chance to relive the moment in 1978 when the Scots thought they were going to win the World Cup… 12pm Walk along Sauchiehall Street. Eat that Tunnocks wafer you’ve been saving in your coat pocket…

Had my first pint as a 17 year old on Sauchiehall Street* with my old man. Don’t tell the shadowy Portman Group, which purports to save teens through branding regulation in the drinks trade in the UK. They’ve issued a self congratulatory statement on its many wonders:

For over 25 years, our Code of Practice for the Naming, Packaging and Promotion of Alcoholic Drinks has sought to ensure that alcohol is promoted in a socially responsible way, only to those aged 18 and over, and in a way that does not appeal particularly to those who are vulnerable. It is backed by over 160 Code Signatories, which includes all the leading retailers in the UK. Thanks to the Code, over 170 products have been amended or removed from the market. Many hundreds more have been helped to adhere to the Code before appearing on shelves through the support of the Advisory Service.

Hmm… I wonder of 6.8 branding alteration interventions a year is all that an accomplishment. Also sounds like the proverbial waters into which the proverbial oar was stuck were perhaps not such a cesspool.

Elsewhere, I watched an episode of the Craft Beer Channel this week on Youtube. It’s only because I began playing with my Roku TV and came across it a bit by chance, an auto-recommend after watching another train ride video from Japan. Very soothing, those Japanese train ride videos. Anyway, it was very well produced and it was nice to see Martyn talking about IPA’s history. The trouble is only how the format of video forces such a low level of data transfer, especially for the efforts clearly made. This, of course, is compounded by the corner into which the followers of style have painted themselves with regard to IPA, as was illustrated by this passage in the British Beer Breaks newsletter describing a related discussion:

Garrett described IPA to the gathering in Burton as “a family of styles, variations on a theme”, that theme being hop-forward beers. There also seemed to be general agreement that an IPA must be above a certain strength. Yet the country’s best-selling IPA, the Greene King one, is a mere 3.6% abv. And those sweet and juicy New England IPAs are now being dismissed by some as not true to IPA style. As beer historian Martyn Cornell explains in the Craft Beer Channel’s handy history of IPA, the label has been loosely used by breweries for a long time. The important thing is, as Garrett put it, that “we ensure it never becomes just a marketing term”…

Bit late for that. Ship? Sailed. And now… here is your weekly beery Mastodon update. Followers just about doubled in the last week, 108 to just over 200. I am sensing that content at least in the near future is really going to be king… OK… perhaps maybe… an earl. Me, I’m working the #BeerHistory hash with a few others linking to existing content. As a peer based system, it’s more about what is said. Things are more facilitated by Twitter. Facilitated. As Jeff wrote, the shift is a bit daunting. But I found this comment interesting, the old school revisited:

Elon M taking Twitter private and destroying it may be the shock we creators, who left our blogs and DIY internet endeavors in the late 2000s / early 2010s for various social media style micro-blogs owned by other people, needed to wake us up and shock us back into the Indie Web rather than the Corporate Web.

Capitals. Hmm. But I also found this comment from Matty C interesting too:

We still have over 1000 people view the site each month via their RSS feeds! Just checked our entire site referral history and a we haven’t had a single click on a link placed there, ever. Doesn’t give me much evidence that its worth investing in.

Flux. That’s what we are in. Fun. Innit. Or it’s all going to get fluxed. Or not. I’m lonely… it’s so cold…

What? Sorry. On a personal note, it’s just over a year now since I added drink consumption to my daily stats sent to myself by email with a line of code. See, I started tracking stuff because in September 2021 I began a fasting diet that continues today. I only eat in a 6.5 hour or so window each day. Every few weeks I add something more to track, some other topic. Books read, stretches stretched daily. And… did I floss? Nothing too obsessive. Takes a minute a day. But it works. I am lighter and stretchier. And in November 2021, I added drinks. Well, booze. So I can report that in the last 365 days I had 47% alcohol free days and another 13% of just one drink. I average under 2 drinks a day. So a reasonably healthy relationship with the booze all in all. I recommend it.

That’s it for now. You learned enough. If you doubt me, please check out the updates from Boak and Bailey hopefully now again mostly every Saturday and also from Stan more now on a Monday than almost ever! Check out the weekly Beer Ladies Podcast. The OCBG Podcast is on a very quiet schedule these days – and also sometimes, on a Friday, posts at The Fizz as well (Ed.: we are told ‘tis gone to 404 bloggy podcast heaven… gone to the 404 bloggy podcast farm to play with other puppies.) And the long standing Beervana podcast (Ed.: which I have missed from this list for some unknown reason.) There is the Boys Are From Märzen podcast too and check out the travel vids at Ontario’s own A Quick Beer. There is a monthly sort of round up at The Glass. (Ed.: that seems to be dead now… nope, there was a post on July 25th… in 2022 even.) There is more from DaftAboutCraft‘s podcast, too. And sign up for Katie’s (Ed.: now very) irregular newsletter, The Gulp, too. And check out the Atlantic Canada Beer Blog‘s weekly roundup. Still gearing up, the recently revived All About Beer has introduced a podcast, too. (Ed.: give it a few weeks to settle in and not be as agreeable… not sure this went very far…) Plus follow the venerable Full Pint podcast. And the Craft Beer Channel this week on Youtube. Plus Fermentation Radio with Emma Inch. The AfroBeerChick podcast as well! And also look at Brewsround and Cabin Fever. And Ben has his own podcast, Beer and Badword (Ed.: …notice of revival of which has been given… still not on the radio dial…) And remember BeerEdge, too, and The Moon Under Water. There was also the Beer O’clock Show but that’s now gone after a ten year run… no, it is back and here is the link!

*I can even pronounce it!

The Fascinating If Not Captivating Beery News Notes For November’s Start

November. Yippee, November! No one ever said that. Maybe if you were born on the first of November. Or in New Zealand. A New Zealander born on the first of November might be feeling they hit the jackpot, come to think of it. DSL might, too. Speaking of which, the Austrian Beer Party is saying yippee or whatever it is you say thereabouts. Still at 10% in the polls, down from 13% a month ago but no joke:

An upstart satirical party whose flagship policies include an unconditional beer allowance for every citizen and municipal lager fountains has come out of nowhere to win fourth place in national opinion polls. Founded in 2015 by a charismatic punk rock singer, the Beer Party was until very recently a fringe phenomenon in Austrian politics, scraping only 0.1 per cent of the vote at the last parliamentary election in 2019.

What else is up? I need to make this snappy. Things to do. Naps to have. Hmm…. Crisp Malting issued its 2022 Harvest Report which contains some startling observations about the climate:

It was the sixth driest summer on record and the driest since 1995, with just 62% of the usual summer rainfall. Additionally, we also saw more sun than usual at 115% of the 1991-2020 average. As a result of all this weather, it was the earliest barley harvest ever – some fields were cut on June 29^th – and by July 19^th, 70% of the UK winter barley harvest was cut. In the 50s and 60s, this would have been a month later, in August. Harvest in Scotland closed out earlier than usual also, another demonstration of the impact climate is having on our agricultural calendar.

Jings. Word is by 2042, the harvest will take place in 2041 a full twelve weeks before the time of planting. Canada is also having a bumper crop – and seeing higher prices for the wrong reason.

And I’ve come across something I am not sure I’ve seen as much as I thought I might – a review of the Good Beer Guide from Phil Mellows of British Beer Breaks who attended the book launch:

The strength of the Good Beer Guide, and what makes it different from, and in many ways better than, competing guides, is that the people picking the entries are so close to the ground. They know exactly what’s going on with the pub, because they drink in there week in, week out. This is also a weakness. A pub can fall out of favour with these individuals for all kinds of reasons that may be obscure to the occasional visitor. And there must be, it seems to me, a growing pressure on the decision-making resulting from the limit imposed on the number of entries allocated to each county or region.

Economics abounds. Muskoka buys Rally. Bench Brewing and Henderson sorta maybe merging. And Jeff has it right – Ommegang has lost its way. Another sign of the times? Lost Abbey is cutting back:

The Lost Abbey’s co-founder and managing partner Tomme Arthur says the scale-down is an acknowledgment of vastly different market conditions than those of the brewery’s sales heyday seven years ago… Arthur says he hopes that reducing costs, particularly on rent and property taxes, will mean the brewery can maintain its staff of roughly 35 employees. “You can’t get small enough quick enough if you’re trying to protect the flank,” he says.

I’m worried. Not about beer. There will always be beer. I am worried about my problem with Twitter. If we lose Twitter there’s bound to be a new problem for me that will replace my problem with Twitter. I’m having a look at Mastodon but who’s over there? 100% of everyone voted to not “Quit the Twit” in my scientific study. And what will I do without it, without for example good folk going all pointy finger over a history of lambic which is an accusation of all other histories of lambic? I quite like “jeremiads full of invective“… although he’s misspelled jeroboam, hasn’t he. Sad.

Sadder? A thieving beer guzzling monkey in India!

Matty C has also asked a question of verbiage. Specifically the use of Helles:

I’m talking about ‘Helles’, and how it’s become the latest in a stream of buzzwords the lager machine has sacrificed to maintain its youth and vim. But why this particular terminology, and how did it take hold? How accurate are modern brewers’ renditions of this classic Bavarian style? And does what a beer is called really matter, if people are enjoying great lager as a result?

I like my words to mean what they mean and not mean what they don’t mean. Otherwise it can lead to things. Ron found himself lead to things and in a bit of a pickle out and about on the Brazilian beer tourism scene again:

Last full day in Brazil. A bit weird. An election and the clocks changed. Plus everything in the centre of Florianopolis is shut…. It’s going crazy outside. People clearly think Lula has won. I hope that’s fireworks and not gunfire.

I trust it all worked out. Speaking of travel and a bit more sedate sort bit of travel, B+B took us to Cologne, Germany this week and laid down a new law:

We decided on a rule: you need a minimum of three beers per pub on a Kölsch crawl. The first one will taste weird because it isn’t the same as the last you were drinking. You gulp that one down. Get the city scum out of your throat. The second, as you acclimatise, allows you to pick up distinct aromas and flavours. How is it different? Why is it different? The third allows you to appreciate what’s in front of you in its own right, and decide whether you want to turn this into a real session. Or walk on. Because you’re never far from another.

In brewing history this week, Gary highlighted the upcoming 2022 Chicago Brewseum Beer Summit and, elsewhere, @AfricanArchives wrote about a moment in history that I had not heard about – The Battle of Bamber Bridge which saw US soldiers fighting each other in England in 1943… and the local English publicans taking a side:

In 1943 Black American soldiers faced off with white American Military police during World War 2 on British soil. Black American soldiers had to fight their own white American soldiers, while in England, where they were fighting the world war. …when the American Military police found out that their own black soldiers were drinking at the same pubs as white people, they went in to arrest them. The people in the town got mad about that treatment and decided to then turn their pubs into “BLACKS ONLY DRINKING PUBS”

Finally, a less inspiring story came to light just when the blog post was going to the presses. Ben Johnson posted an excellent exposé on one Ontario brewery facing little public condemnation after allegations of sexual harassment:

It is unfortunate then that, when the City of Kitchener recently opened up their Requests for Proposals (RFP) process to find a “non-premier brewery partner” to serve beer at the Kitchener Memorial Auditorium Complex and Kitchener Golf Courses, they awarded the contract to Four Fathers Brewing Company in Cambridge. Unfortunate, of course, because in 2018 Four Fathers founder and University of Guelph Professor John Kissick actually was charged with two counts of assault and one count of assault with a weapon. Those charges were ultimately dropped in 2020 when Kissick entered into a peace bond with the party who brought forward the charges, but to craft beer drinkers and any feeling humans who watched video of the (alleged) assault (myself among them) the incident likely left a bad taste in their mouth.

There. Nothings like ending on a crummy note. For better news, please check out the updates from Boak and Bailey hopefully now again mostly every Saturday and also from Stan more now on a Monday than almost ever! Check out the weekly Beer Ladies Podcast. The OCBG Podcast is on a very quiet schedule these days – and also sometimes, on a Friday, posts at The Fizz as well (Ed.: we are told ‘tis gone to 404 bloggy podcast heaven… gone to the 404 bloggy podcast farm to play with other puppies.) And the long standing Beervana podcast (Ed.: which I have missed from this list for some unknown reason.) There is the Boys Are From Märzen podcast too and check out the travel vids at Ontario’s own A Quick Beer. There is a monthly sort of round up at The Glass. (Ed.: that seems to be dead now… nope, there was a post on July 25th… in 2022 even.) There is more from DaftAboutCraft‘s podcast, too. And sign up for Katie’s (Ed.: now very) irregular newsletter, The Gulp, too. And check out the Atlantic Canada Beer Blog‘s weekly roundup. Still gearing up, the recently revived All About Beer has introduced a podcast, too. (Ed.: give it a few weeks to settle in and not be as agreeable… not sure this went very far…) Plus follow the venerable Full Pint podcast. And Fermentation Radio with Emma Inch. The AfroBeerChick podcast as well! And also look at Brewsround and Cabin Fever. And Ben has his own podcast, Beer and Badword (Ed.: …notice of revival of which has been given… still not on the radio dial…) And remember BeerEdge, too, and The Moon Under Water. There was also the Beer O’clock Show but that’s now gone after a ten year run… no, it is back and here is the link!

The First Beery News Notes For A Thursday In Autumn 2022

The autumn leaves are a ways off falling but the time is coming fast. We have had nothing but great grass growing weather in these parts so more with the mowing than action with the rake so far. And as we say goodbye to saying goodbye, the photo of the week was this one published by Paul Spencer who described the experience:

It was surprisingly very good. Big aromas of raisins and port. There was a tiny bit of sourness, but it was much fuller-bodied than I expected. There was quite a lot of sediment and the cork disintegrated upon opening. Would drink again.

As seems to be the trend, not a lot going on in beer writing* this week but let’s see what’s out there hiding. Strategies need to be employed. Hey, this might get things spiced up again:

Maybe I should start a beer fake news website. Does it matter that the brewery in rural Snowdonia set up by two people who gave up their corporate jobs to follow their dream, etc. etc., doesn’t actually exist? How many readers would ever know?

Bring back “Daily Beer Haiku“! That’s what I say… Perhaps relatedly, among all the many confirmations that there is no money in beer writing over the years, this has to be one of the grimmest:

I started to get royalty checks for “The Brewmaster’s Table” in 2015; 12 years after the book was published

Err… as good a warning as any to folk that think there is money in this gig.

Wandering south, it’s odd reading the description of this cidery’s location as the “wilderness” given it’s a farm sitting few miles from Ithaca NY but English folk abroad will be English folk abroad. The piece in Pellicle on Eve’s Cidery in Van Etten in upstate NY is very interesting with some gorgeous photos from the property, highlighting the effect in various areas:

The difference is profound. Though both are superb, recognisably the same variety, boasting voluptuous texture, pristine orchard fruit and seamless acid structure, there is an unmistakable increase in depth and breadth in the Newfield. An upped intensity and unctuousness; where pears and blossom sprung from the North Orchard, here are melons, honeys and the most gorgeous butter popcorn finish. The evidence in favour of Autumn’s conviction is tangible and compelling.

Note: after they slaughtered and pushed out the Indigenous nations and American Loyalists into Canada in the later 1700s** the American Revolutionaries who took the stolen lands found ancient Indigenous apple and peach orchards in northern NY. Perfect place.

Better researched history news. Is that a thing? Liam expanded on his “Hops in Ireland” essay:

…I thought it would be best to do some myth-busting to highlight that hops were grown in this country in various quantities and were even used in commercial brewing. This is a record of the history, mentions and other snippets of information pertaining to hop growing in this country, where I will show and prove that we have been growing hops in this country for the last 400 years at the very least in varying amounts and with various degrees of success, albeit not on the same scale as the bigger hop growing countries.

And Gary continued his series on Imperial brewing in India during the British era, getting into some of the deets including getting into cask tech and the details of brewing at altitude:

As Mumford noted, when the wort boiling in the kettle did not agitate sufficiently, the boiling fermentation might arise. He noted damp firewood might do it, so the boil was less intense than normal, but clearly his high elevation was a major cause. As wort at a mountain brewery would boil below 212 F you would not necessarily get the same agitation as at 212 F., especially with an open boiler. With an enclosed, hence pressurized one, better control could be attained.

Definitely related, Ruvani wrote an excellent personal essay on her experience of the passing of the Queen and how it caused her to reflect on her own life’s arc as a child of Sri Lankans who moved to the UK and the place of beer within it:

English IPA should, by all logic, stick in my throat, yet I continue to devour and praise them. I know full well the excessive damage the British East India Company, purveyors of said IPA did to the Subcontinent, how rich they became from plundering our resources and labor, and how that wealth still circulates among the British elite. How can I, armed with full awareness of the damaging nature of its marketing, enjoy a bottle of Bengal Lancer? And yet not only was it one of the first English IPAs I really rated, I still regard it as an excellent example of the style. Can we separate the beer from its history, its heritage? Can I disconnect my love for it from my own history and heritage?

The passing of the Queen and also the article struck a surprisingly strong chord within me as well. And it led me to an unexpected thought – a middle of the night thought – that more than just a trade, the supply of beer is so often the liquid that actually helps fuel empire’s reach, whether military or by way of commercial hegemony. More than just cash for conviviality. The lubrication to take a nation. Think about it. Just a while ago, I wrote about how Japan’s macro lager was a product of German and American imperialism, shot through with the need to find other uses for the USA’s excess rice production (drawn originally from West Africa long with the stolen people) in the decades after the end of slavery. We see similar things with the German imperial brewing legacy in China and elsewhere. Taunton ale in the 1700s was as much the middle manager’s reward in the sugar production concentration camp plantations of the Caribbean as much as IPA was in India. Beer is not indigenous to North America – it is all colonial. Even this season’s joke of pumpkin beers are an echo of Deleware’s early days as New Sweden in the 1630s. Heck, a Massachusetts’s brewer took Jamaica for England in 1655. It was with the English in Baffin Island in 1577, too. But that all comes after the gunboat commercial diplomacy of the Hanseatic League, those cannon wielding goods traders of the Baltic who pushed hopped beer on northern Europe from the 1200s to the 1400s. You either get them on your beer or just get them when you’re on your beer. If beer is empire, disconnecting may well be a very complex process – even if an entirely worthy one. Peace may be good for beer but oppression may be as well. Maybe beer still helps violent tyranny.

News from the markets of supplies. I hadn’t really been aware of the reason behind the tightening CO2 supply in North America – and it is a bit weird:

Some smaller breweries are even shutting down after a carbon dioxide production shortage caused by natural contamination at the Jackson Dome — a Mississippi reservoir of CO2 from an extinct volcano… The Jackson Dome has provided CO2 to the food and beverage industry since 1977. It became contaminated, cutting off access to a major source of a key ingredient. Experts describe the situation at the site as “dire.”

I suppose non-experts would call it “the shits” or something else less scientific. That being said, switching to the ag update desk, there is some good news from the fields… at least our fields. StatsCan says the Canadian barley crop has rebounded from a dismal 2021:

Higher barley yields compared with 2021 (+59.1% to 68.4 bushels per acre) are projected to more than offset lower anticipated harvested area (-14.8% to 6.3 million acres). As a result, barley production is expected to rise by 35.5% year over year to 9.4 million tonnes in 2022.

That is a nutty per acre yield increase. UK barley sales to the EU have jumped as well but that may be due to drought on the continent. Turkey‘s crop is up 37% and…

The EU-27+UK 2022 barley production is estimated at 59.8 million tonnes, slightly down from the 60 million tonnes seen in May, but up from 59 million tonnes last year.

Hard to keep track of all that. But then… consider the lot of a grain farmer in eastern Ukraine.

The roar of an incoming projectile fills the air, the nearby detonation shaking the ground and sending a plume of black smoke into the sky. Lubinets barely flinches. “I’ve got used to it. It was frightening during the first couple of days, but now — a person can get used to anything,” the 55-year-old said, the smoke dissipating behind him. The farm complex has been hit 15 to 20 times, Lubinets says, and he’s lost count of how many times the fields have been struck. The grain storage has been shelled, the electricity generation facility was destroyed, and multiple rockets rained down on the cattle barn — empty since the livestock was sold off as the war started. Of a prewar workforce of 100 employees, most were evacuated and only about 20 remain.

Wow. Gonna think on that a bit. As we do, please check out the updates from Boak and Bailey mostly every Saturday and perhaps now from Stan usually on a Monday. Check out the weekly Beer Ladies Podcast, and at the mostly weekly OCBG Podcast on a quieter schedule these days – and also sometimes, on a Friday, posts at The Fizz as well (Ed.: we are told ‘tis gone to 404 bloggy podcast heaven… gone to the 404 bloggy podcast farm to play with other puppies.) And the long standing Beervana podcast (Ed.: which I have missed from this list for some unknown reason.) There is a monthly sort of round up at The Glass. (Ed.: that seems to be dead now… nope, there was a post on July 25th… in 2022 even.) There is more from DaftAboutCraft‘s podcast, too. And sign up for Katie’s (Ed.: now very) irregular newsletter, The Gulp, too. And check out the Atlantic Canada Beer Blog‘s weekly roundup. Still gearing up, the recently revived All About Beer has introduced a podcast, too. (Ed.: give it a few weeks to settle in and not be as agreeable… not sure this went very far…) Plus follow the venerable Full Pint podcast. And Fermentation Radio with Emma Inch. The AfroBeerChick podcast as well! And also look at Brewsround and Cabin Fever. And Ben has his own podcast, Beer and Badword (Ed.: …notice of revival of which has been given… still not on the radio dial…) And remember BeerEdge, too, and The Moon Under Water. There was also the Beer O’clock Show but that’s now gone after a ten year run.

*Not even as many B.O.B.s or the usual crop of BW4BW. Some amazingly boring newsletters, too, along with startling blegs for money.
**BTW – proof not to ask good cider makers about history. This is some really well meaning but totally weird colonial denier stuff right in the middle of a self-congratulatory settler ally passage: “So the people fled, the British didn’t give them any food; they starved to death in camps up in Canada. And white people just moved in.” See what really happened was the American Revolutionaries attacked the Haudenosaunee villages (as well as the CNY American Loyalists), destroyed their crops, then forced the survivors west in early winter Nov 1779 to Fort Niagara where there were no supplies and no hope of sufficient resupply – then the Revolutionaries resettled the stolen Haudenosaunee lands. The British actually shared their rations at Fort Niagara. And the British resettled the CNY American Loyalists and Haudenosaunee in what is now Ontario (where I as government official work with their government officials now.) In response, the Haudenosaunee and British burned the valleys in CNY the next fall to establish a buffer zone well south of the lake. Which is even why Rochester NY is not on the lake. That’s why there are communities areas in both Ontario and CNY called the Eastern Gate, Cherry Valley and Schoharie.People ought to know this stuff. I wrote my letter to the editor.

Your Slightly Subdued Beery News Notes for Mid-September

I was thinking of what to post as an image this week, given this time of mourning for HM**** QEII. And here it is – the declaration of the passing and proclamation of the new sovereignty… in British Antarctica. The penguins now know. Which is good. Because they told the bees, too. It’s been an unsettling week for a mildly pro-Commonwealthy Canadian like me and some of mine. A cousin stood in line for hour in Edinburgh to pay respect. Others including others of mine are acting as if Thatcher died again.* I get it… though I don’t get Americans (the land founded on and continuing to benefit from genocide, slavery and treaty denial) joining in the kicking – while denying any such assessment applies to them. But this is not about sanity. This is about feelings. And folk have many sorts of numb dumb feels that come forward at times like this. And sad feels. And respectful feels. It’s OK. Feel your feels. But just remember that we have section 176 of the Criminal Code here in Canada, buster. No harranging.

Moving away from that news and a little bit, what has gone on out there this week? Well, one lad named Brad has moved to the future – to the Coronation of CRIII in fact – and has an posted an image of the two bottles he plans to open for that big day: a 1952 paired with a 1911! Click on the image for some crisp labeling action. You may moderate your jealousy safe in the knowledge that the contents taste like cardboard – BUT… it’s the thought that counts.

Regardless of how you are feeling… how about just getting outside. Stonch marched 45 km on Tuesday in the Black Forest. And the season of harvest is still upon us guiding us to visions of the ease of making ales along with the joys of home home growing. Kate Sewell posted an excellent photo essay on her team’s efforts, including a bit of child labour enlistment…

Now… maybe giving equal time in the free time political broadcast sense, we turn to The Beer Nut of Ireland who (like B+B) posted this week about getting out in about… visiting London, England and crawling, as they say, amongst its bars. He shared a very firm recommendation on one particular supp:

A&H London Black is a masterpiece of stouty complexity, absolutely packed with flavour. Not way-out or weird flavours, it’s still predominantly chocolate and coffee as it should be, but present to an intensity that’s almost too much, almost too busy. Yet it pulls back at the last instant, aided by a modest 4.4% ABV. The result is an absolutely perfect balance of porter’s sweet and bitter sides, both represented in a big way but not clashing. It is a very different proposition to Draught Guinness and I don’t get why you’d mention them in the same breath. Regardless, I would be very pleased to see this beer becoming commonplace.

It has its own Twitter identify, too. And speaking of Guinness, the Mudge himself provided some good insights this week on its first UK national competitor when he discussed the business of Bass:

The business model of the original Bass company was to a significant extent based on selling its beer into the free trade across the country. Before Draught Guinness, Bass was the first nationally-distributed draught beer. This still lives on to some extent in areas like the West Country and North and West Wales… Another aspect of this approach was concluding trading agreements with family brewers to sell Draught Bass in their pubs, giving them another string to their bow and Bass more sales. Most of these were swept away by the merger mania of the 1960s, but one that survived into more recent time was with Higson’s of Liverpool.

From the “Is / Not Is” file, Alistair linked to an interesting video on the inflationary pressures brewers face, primarily focused on packaging and energy costs. He made a canny observation:

Inadvertently skewers the whole “our beer is expensive because of ingredients” line. The main drivers of prices are packaging and energy use. In theory, a local brewpub, that goes from tank to tap should be cheaper, at least a little.

Boak and Bailey also raised questions about the lack of critical thinking about good beer may be due to the finger wagging set shutting down voices. For the contrary view, please note: beer is not there for your discussion… it is there for you just to buy along with all the nice trinkets from those who profit from beer. Obey. Buy the tee.** Frankly, Fuggled is the home the best Statement on Style this weeks:

… the hopping is too much for the Munich Helles style. The BJCP guidelines on the other hand have it both to strong and having too many IBUs. As a “Festbier”, which GABF calls “German Style Oktoberfest/Wiesn”, it is just a touch too strong, and again has too many IBUs, but BJCP has it being too weak and with too many IBUs for its Festbier definition. A random thought popped into my head, maybe it’s a Dortmunder….? Nope, GABF says it has too many IBUs for Dortmunder, but acceptable abv. In BJCP world, where Dortmunder is called “German Helles Exportbier”, both ABV and IBU are within the expected bounds. Do we have a winner here then, it would appear to be a German Helles Exportbier? But wait, what about the guidelines for the European Beer Star categories? Basically it could be either a Festbier, or an “Export”. There are times when I have flashbacks to my days studying theology.

You know, all this all discussion about discussion might serve as good motivation to answer the call issued by the Craft Brewers Conference, a request for proposals for seminars at the 2023 get together:

Seminar proposals are reviewed and selected by the CBC Seminar Subcommittee, a group of mostly brewery members of the Brewers Association, selected annually as experts in the specific seminar tracks for that year’s conference…. Seminars are expected to provide actionable takeaways for attendees to help improve their businesses. Proposals should clearly outline the skills and knowledge that attendees will learn from the seminar.

Sounds a bit bureaucratic… but still – send in your idea and get some fresh discussions going at that level. An opportunity for some new voices raise some new ideas.

Related perhaps, Jeff wrote a very interesting piece on many of the ways status affects the good beer world. I generally see this tiny culture as riddled with claims to status, many dubious. So, I was interested to read his thoughts which touch on reputation, signaling, ambitions and traditions:

In the small group of beery obsessives who write blogs or rate beers online, though, status does come into focus. It seems undeniable that the appearance of hazy IPA is one of the reasons it succeeded, especially in Boston, where status is a big deal. People could see across the room what you’re drinking.

That idea of projecting fad status as a goal oriented habit is what my eldest might now call a loser move, by the way, as a keener of experience over the numbing ways of the older gens. This sort of craft as status isn’t really the thing today’s young are much interested in. Hard to believe but that cover of The New Yorker is coming up on its eighth anniversary. But that is to be expected. Status chasing is, as Jeff points out, hunting a moving object. Today, those hazy IPA young are in their thirties now – and you know what people in their seventies now said when they were teens about people in their thirties!

And finally, one of the better sort of shameless junkets I’ve seen so far. But just remember: no one at Peroni is actually your friend…

There. A distracted week in many ways. A few B.O.B.s*** out there to read if you are into that sorta thing. A few strained efforts to identify something as a new style as well. What can you do? Well, we hope for a better future. As you find your bearings, please check out the updates from Boak and Bailey mostly every Saturday and perhaps now from Stan once in a while on a Monday. Check out the weekly Beer Ladies Podcast, and at the mostly weekly OCBG Podcast on most Tuesdays or Wednesdays or Thursdays – and also sometimes, on a Friday, posts at The Fizz as well (Ed.: we are told ‘tis gone to 404 bloggy podcast heaven… gone to the 404 bloggy podcast farm to play with other puppies.) And the long standing Beervana podcast (Ed.: which I have missed from this list for some unknown reason.) There is a monthly sort of round up at The Glass. (Ed.: that seems to be dead now… nope, there was a post on July 25th… in 2022 even.) There is more from DaftAboutCraft‘s podcast, too. And sign up for Katie’s (Ed.: now very) irregular newsletter, The Gulp, too. And check out the Atlantic Canada Beer Blog‘s weekly roundup. Still gearing up, the recently revived All About Beer has introduced a podcast, too. (Ed.: give it a few weeks to settle in and not be as agreeable.) Plus follow the venerable Full Pint podcast. And Fermentation Radio with Emma Inch. The AfroBeerChick podcast as well! And also look at Brewsround and Cabin Fever. And Ben has his own podcast, Beer and Badword (Ed.: …notice of revival of which has been given… still not on the radio dial…) And remember BeerEdge, too, and The Moon Under Water. There has also been the Beer O’clock Show but that’s now wound up after ten years.

*These observations from a self-described republican heavy of the “them” approach to understanding illustrate the condition of the smug view, a view describing respect as self-abasement: “They loved the novelty of the switch, but also the continuity it represents. A large chunk of my country seems to revel in self-abasement, and is then delighted to present this subservience to the world as something magical. I wish I knew why we do it, but I don’t. It’s a continuing mystery to me.” Must be swell to be that much better.
**Previous sightings of the control freaks: 2009, 2016.
***Beer Owner Bios. They are all amazing. And the same.
****Crushingly corrected. The shame… the cutting shame…

A Slightly Less Puffed Up Edition Of Your Thursday Beery News Notes

Here I am. Still on vacation but at least at home making dinners rather than forking out for them. Let’s be clear. I am not a cheap date when out and about but at the same time I do have my limits. Big city fun can hit that after a few days so nice to be back in the backyard for week two. Well, once the rain lets up. Gotta say, though, Montreal is my favorite big city even though I am maritally prohibited from rooting or the Habs. Drove past the front gate of the original and still operating Molson brewery established in 1786 when I got a bit lost in traffic coming into the downtown. Quite the edifice.

Speaking of working, on Wednesday Gary posted an image of a 1938 Quebec beer delivery truck out in winter. Looks like a display as those boxes look empty and stacked way too high. I cropped this image out of the right hand corner. I love the guy’s look. Button suspenders over a tucked in sweater, high lace leather boots, fedora and tie. And look at the window in the background. Signs – perhaps in neon – for Brasserie Frontenac, Boswell Cream Porter as well as Dow Old Stock Ale. These brands were all related to provincial firms that merged in 1909, the amalgamation which inspired a young E.P. Taylor two decades later to start off on his global merger mania. The truck and many of the boxes are also labeled with Dow’s Black Horse Ale. Cream Porter was still a thing when I lived in the Ottawa Valley in the mid-1990s under the Champlain brand made by Molson and in fact and early beer review on this here site was for Labatt Porter. Now there is a style that needs revival.

What else is going on? A few more ripples caused by the long piece in Pellicle on the state of IPA today are worth noting. JJB himself wrote positively of the explanation and agreed with how the code of IPA (as opposed to the definition) is effective for Stonch as a publican:

I can tell you that consumers with only a cursory knowledge of beer know what IPA means to them, and moreover that concept tends to be very similar across the board. When someone asks for an IPA, I know which taps to point them to.

Matt himself was unhappy with his thoughts being “torn apart in a @BeerAdvocate thread…” but that is a bit of an unfair statement as it was also praised there. His tension is reasonable.* There is a dismissal of old school thread writing but it is always good to remember that many there (folk who have no interest in blogging or certainly no interest in the dead end world of semi-pro beer writing) who know a hell of a lot about beer even though there are, yes, many oafs. For example, I entirely agree with this from someone on the site for fifteen years:

Once breweries realized that some of us were well and truly over the murkbombs, they started relabeling, or at least redescribing. It’s one of the reasons I’ve been shying away from any packaged beer called IPA unless I’m already familiar with it.

And also this from a seventeen year BA veteran:

It appears to me that the craft beer industry is viewing IPA = money and given this consideration I suspect that we will continue to see more and more beer brands with this labeling. They may be brands that can fit within one (or more?) of the categories that Matthew Curtis listed in his article or maybe they will be some brand-new name (e.g., New England style Wheat IPA) that some person just willy-nilly comes up with to make money.

Exactly. See, along with avoiding humour and any actual grasp of much of history, good beer culture has a very hard time with debate. It’s apparently uncomfortable for those trained on the short course who then have decided that they know what needs to be known, like a teen watching a movie with their parents when a dirty bit come on No, in craft beer culture it is a fundamental principal that you have to all sing from the same hymnal because it is all… great! That is why it generates no serious academic discourse – or even researched to and fro anymore. “Expert” is sorta of a participation award. Can you even call doing something “taking a course” if it fails to generate any deliverables that aren’t just repetition by rote? No, to discuss and disagree is rude. And that is one main reason why general good beer culture isn’t taken seriously.

Related perhaps, Ron summed up a trip to the USA and his observations on the beer scene this way:

I’m just back from the US. Wasn’t that impressed with the beer selection. Mostly: IPA, Sludge IPA, Sour Shit, Sour Shit with fruit, Sludge IPA with shit, Sludge IPA with fruit and shit, Pilsner.

Boak and Bailey unsettled me with a related consideration following up on a post from Jeff on the idea of session a few weeks back:

Jeff Alworth is right – most people (quite wisely) haven’t let themselves get bogged down in precisely what these terms mean. They just know that a brewery choosing to use a relatively more obscure word to describe its product is saying “You’re no rube, you know the lingo, welcome to the club.” As Matt points out, though, these terms are suffering the same fate as ‘craft beer’, becoming applied so widely, to products of such varying character, that consumers are beginning to distrust them. When you’ve decided you tend to like beers labelled IPA, and habitually order IPA, there’s only so many times you can be served something that doesn’t fit your mental model without getting irritated.

I am not sure what “quite wisely” is meant to suggest here. Basically, there isn’t much light between what is being said about the meaningless of craft beer’s terminology as code and Ron’s observations about how shit IPA has become due to the breakdown of meaning. Meaning it is no longer even code. You have to take a cartoon character approach to still suggest there is any integrity in all this. Which is what is being done, of course.

My thoughts? What’s the level below lowest common denominator? IPA might as well be “eBeer” or “iBeer” now. The meaninglessness has hit max and all it serves to do it shout “drink me, fool!” which is why I focus on the adjective and not the noun EEEPAH. And avoid anything like a flogged flavour wheel in favour of the theater of the mouth.** Fortunately, as we know, things have three names. In this case, there will be the name on the can or tap handle, the name the brewer uses and the name the beer knows itself by.

Which is perhaps why the lager boom is so attractive. It retains far more stylistic integrity that the botch US craft has made of the IPA everything concept. Paste magazine has gone so far as to say this is the best thing in the good beer world these days:

That’s the biggest thing that has changed, in the last few years—i.e., the pandemic era—ease of access to good craft lagers has increased exponentially, and breweries have seemingly gotten much better at making them! Even breweries not particularly known for lager are now frequently producing excellent examples, and I’ve seen a notable number of breweries also rebrand themselves to revolve more tightly around lager as a central philosophy.

One more thing. Stan picked up a thread from the IPA story, an actual fact about a yeast strain and unpacked it to explain how beers branded as Steam Beer do or at least did actually display a unique trait even though Steam Beer has little unique to do with steam:

In 1911, while conducting tests as part of another project at the University of California, T. Brailsford Robinson discovered just how different steam beer yeast acquired from California Brewing in San Francisco was from lager strains. “The yeast of the steam beer has accommodated itself to these conditions (warmer fermentation and the clarifier) to such an extent that it can no longer be employed for the preparation of lager beer, while lager-beer yeast may without difficulty be used for the manufacture of steam beer,” he wrote.

Neato. Also neato? Old lost Halifax Nova Scotia bars. Also neato? A Doctor Who based brewery. Less neato? The fall of certain people in the brewing trade that I know little about. Never been that much into the individual as a cornerstone to all of this, now that I think of it. Not neato? Possible signs of the market crashing.

For 22 years, Neal Stewart worked in sales and marketing for breweries like Pabst, Flying Dog, Mark Anthony Brands, Dogfish Head and Deschutes Brewery. He is leaving beer behind and left with some very powerful parting thoughts:

I had plenty of time to reflect on my time in the beer biz and quite honestly, it was a painful process. I discovered two things. First, my self-identity was wrapped far too tightly with my profession. My primary identity was my job. I wasn’t “Neal, the husband” or “Uncle Neal.” I was “Neal, the beer guy” or “Neal, the (insert one of the 47 breweries I’ve worked for) guy.” I was enamored with that identity and my ego needed it. Second, I really think I was addicted to stress. I’ve done some research and although “stress addiction” is not a clinical term, it is known that stress causes the brain to release cortisol and dopamine… When my life suddenly changed from 70 hours a week of non-stop calls, meetings and thinking about the business, to silence, I didn’t know how to react.

Wow. If that is you, get out. What ever it is you do. And one more thing. I hadn’t expected that this beer would be as good as it turned out to be. Glutenburg Pale Ale out of Quebec. A bit of a rarer find in the Ontario LCBO but out there if you check the inventory. Made without barley but perfectly tasty as a base beer in one’s life. Which is what it might become. Through an odd sequence of absolutely low level medical matters it turns out that I may have a degree of gluten intolerance. See, I had to have a small four stitch operation on my right eyelid, which led to an observation about how my left eye sat, which led to a couple of CT scans in nearby quieter county town hospitals which led to an ENT guy sticking a camera into my sinuses, which led to connecting the dots to a very high wisdom tooth, which led to a removal operation, which led to me having a very tiny bit of my skull removed as a door for the wisdom tooth operation. All of which left me breathing better… unless I ate bread. Hmm. Bread made me puff up a bit. All over. Unpleasantly so on rare occasions. And feel like I had hay fever. Stuffed. So I dropped bread. Clearer head. Breathing better. Had a beer. All came back. Uh oh. So I bought this beer. Didn’t come back. Hmm. I had put the feeling when having a beer down to water bulking up or general alcohol reaction but it appears to be a third aspect of the beer – the gluten. Going to keep up the experiment for a bit. All of which I mention as ungraphically as I can as a recommendation to try it yourself for a week perhaps. See, being puffed is not good. Tiny important passages restrict. Blood pressure rises. Things not ticking along optimally. Leads to other things… more serious things.

There. The beery zeitgeist for another week has been summarized! Want more? Well, check out the updates from Boak and Bailey mostly every Saturday and perhaps now from Stan once in a while on a Monday. Check out the weekly Beer Ladies Podcast, and at the mostly weekly OCBG Podcast on Tuesdays or Wednesdays – and also sometimes, on a Friday, posts at The Fizz as well (Ed.: we are told ‘tis gone to podcast heaven… gone to the podcast farm to play with other puppies.) And the long standing Beervana podcast (Ed.: which I have missed from this list for some unknown reason.) There is a monthly sort of round up at The Glass. (Ed.: that seems to be dead now… nope, there was a post on July 25th… in 2022 even.) There is more from DaftAboutCraft‘s podcast, too. And sign up for Katie’s (Ed.: now very) irregular newsletter, The Gulp, too. And check out the Atlantic Canada Beer Blog‘s weekly roundup. Still gearing up, the recently revived All About Beer has introduced a podcast, too. (Ed.: give it a few weeks to settle in and not be as agreeable.) Plus follow the venerable Full Pint podcast. And Fermentation Radio with Emma Inch. The AfroBeerChick podcast as well! And also look at Brewsround and Cabin Fever. And Ben has his own podcast, Beer and Badword (Ed.: …notice of revival of which has been given… still not on the radio dial…) And remember BeerEdge, too, and The Moon Under Water. There has also been the Beer O’clock Show but that’s now wound up after ten years.

*I would not want to fail to mention Beth‘s similar sentiment: “I don’t have enough money to enter work for awards I don’t have enough money to fund my own press trips I don’t have enough money to buy a hundred samples to try I don’t have enough money for all the subscriptions or memberships How do writers do it? Actual question…” I may play a grump on social media but I am utterly sympathetic to the plight of the beer writer coming to the realization that for all the money in beer there is little money in beer.
**Make your own copy of the chart if you like. It’s also free and actually useful.