Beer in the End Times – Page 5

The Middlie-March Endie-O’Winter Thursday Beery News Notes

Well, that wasn’t too bad of a winter, was it. Was it? A time for reflection and relaxation. And winning prizes apparently. This was posted on the Facebook page for my near neighbours MacKinnon Brother’s Brewing who explained how their farm and brewery operation took the gold cup… or the blue ribbon… or red the sticker:

First place in the Malt Barley category at the Ottawa Valley farm show! The farming side of the operation, Miller Seed Farm, grows certified seed on 1300 acres. There is a high amount of diversity, with a crop rotation including wheat, oats, barley (feed and malting), soybeans, and corn.

Give you great level of confidence when your brewer is also the farmer. You know, it’s been a good week for photos. Perhaps a bit of an album as a keepsake is in order. Here are a few of the ones that caught my eye:

From left to right, that’s The Beer Nut on the road looking at the wooden vats at Boon, the packing line at Crisp Maltings where its “100% grown, malted and packaged in Scotland. 90% of our farms are within 50 miles” as well as The Old Wellington in Manchester, England established in 1552 on the move in 1971:

…raised on timber pillars and a stone base, our historic building was lifted and moved down the road to where you see it today! Crazy stuff.

You know, I never know what to think about the taxation issue. Folk need to fund the services we uses after all – as examples of its absence show, like in place where the word “austerity” is thrown about as code for taking the burden off all of those who can best afford it. That being said, this pending increase in Canadian federal excise tax does, however, seem to be a levy which has an unequal effect:

The 6.3-per-cent increase is the biggest that Christine Comeau, executive director of the Canadian Craft Brewers Association, has seen, she said. The group wants Ottawa to reconsider the way the tax is levied. The national body said Canada is home to more than 1,100 craft breweries that account for more than 21,000 jobs. The association said the vast majority of those breweries are less than five years old, and most are not yet profitable.

Now, the article states that excise duties are also imposed on spirits, wine, tobacco, cannabis and vaping products suggesting it is just sin related but forms of such national levies are also imposed on insurance premiums, automotive air conditioners and, my favourite, luxuries. By the way, the UK seems to have issued an inter-galectic scale offset.

What else has been going on? Now that you are up on your Canadian federal excise categories… well, The Beer Nut found a way to discuss an Abbey NEIPA this week:

Like any right-thinking drinker of Belgian beer, I consider Troubadour Magma to be one of the greats, taking strong influence from powerhouse American IPA and giving it just a little bit of a classy Belgian twist. I’m not the only one who thinks so highly of it, as evidenced by the brewery’s insistence on releasing brand extensions. So far, only the Brettanomyces-spiked one has been worthy of the name, in my estimation, but here’s another one to try: the inevitable Magma NEIPA.

Spoiler: he likes. [I still think “yikes!” myself but that’s just me.]

Ron is in Brazil… again. Or he’s back from Brazil… again. And sharing his breakfasts. But more importantly, he guided me to this excellent article on koelships by Marta Holley-Paquette of the Beer of SMOD:

A growing list of American and now British craft breweries have since installed these relics. But to properly understand the cooler, we need to go back in time to when they were a logical part of a typical brewhouse. Then we will follow them into traditional breweries who still use them, and perhaps even discover why they went away. In the early days of industrial brewing, the post boil, pre-fermentation period must have been agonizingly long. Cooling down from the boil (100C) to fermentation temperatures in the teens likely required an overnight stand. Not ideal when you’re dealing with a fragile liquid such as unfermented wort. It’s the perfect place for all sorts of microscopic nasties to make their new home, fouling the flavor and longer-term stability of your beer.

Speaking of the supply chain… no, we weren’t… but we are now… it’s not the main topic of conversation but the movement of cash can be as problematic is the reciprocal goods, as Lucy Britner reported in Drinks Retailing:

When the pandemic hit, the pair pivoted to online beer sales and a subscription club. The founders were featured in many news articles in summer 2022, heralding their “£10 million beer company”. But relationships with the trade have soured, as several brewers raised concerns over unpaid bills. Yeastie Boys founder Stu McKinlay said his business is owed around £17,000 from a £27,000 order going back to 2021. “Their last order from us was in late 2021, previous to which they’d purchased a couple of times and cleared all their debts,” he told Drinks Retailing. “They ordered £27,000 worth of stock and took many months of hassling them – plus a letter of demand – to make any payment on that. They only paid £5,000 and then disappeared again.”

Jeff reported on another effect of the pandemic – changed drinking habits:

Those shifts have had profound effects on our cities. Downtowns, once hubs for office work, emptied out and many never really refilled. That meant workers quit pouring into commercial districts, so restaurants and dry cleaners and shops started closing. And pubs… Entire activities we once enjoyed are withering. We don’t go out to movies anymore; we stream content on our devices. We don’t go to concerts as much anymore; we stream music on our phones. And, highly relevant to the beer world, we just don’t go out to drink as much anymore.

Beer flavoured popsicles? Why bother? Speaking of which, it is a sad state of affairs when Craft Beer & Brewing has to explain something that I assumed was learned at the first week of brewers’ school – you can make flavours in beer without chucking in those E-Z gallons of syrup:

Fruit was one of the first things that craft beer used to differentiate itself from mass-market beer. (Remember the ubiquity of fruited wheat beers in the late ’90s and early ’00s?) Yet it remains something of a mysterious ingredient for many brewers. Lost in much of the debate, however—about extracts versus real fruit, puréed versus macerated versus whole, adding fruit in the boil versus the fermentor, and so on—is this question: Do you actually need that fruit in the first place? Now, I’m not passive-aggressively suggesting that you shouldn’t brew with fruit. Nor am I suggesting that you should avoid real fruit and start hitting the chemical extracts.

So… I am. I am suggesting that. Just for the record, don’t we all agree that you should be able to brew a beer well without adjuncts before you use adjuncts if you are going to, you know, take pride in your product? And umm… see that loss of interest in craft beer over the last while? Guess why. Bed? Pooped in.

Err… isn’t “Manifest Destinty“** one of those slogans that should be, you know, ditched because of its racist colonial implucations? Speaking of which, is there any less appealing form of beer story than the semi-annual “ten people I know pull ten breweries you will never hear of again out of their arses” story? Comes in St. Patrick’s Day editions, too. Maybe it’s the haunt spoiler construct. Or maybe the recirculated Proust analogy laced post… maybe…

Alistair at Fuggled found time to wander towards the Rio Grande… I think… and sent a dispatch from Texas where he found his Czech-xas bliss:

I have to admit that I was thrown off by the bartender asking me if I wanted the beer “crispy or sweet”, but she was talking about the style of pour that I wanted, hladinka or šnyt. As you can see I agree with Karel Čapek that a šnyt is “at least something more than nothing”, and so had a classic hladinka. Pilz pours a lovely light golden, is as clear as a bell, and that wet creamy foam just kind of sat there, at least until I slurped a good deal of it off. Up to this point, the only Pilz I had had was canned, but fresh at source on tap is basically as good as beer gets.

I have been gathering in more of the good stuff, including the newest entry to the list of listenables and good reads down below, Will Hawkes’ London Beer City, where this month we read:

I sit by the window and stare towards Peckham Rye itself. This is a great London view: red buses and people of all backgrounds, movement and life and colour. A man on rollerblades, tugged by a staffie, races past on his way up Rye Lane. Inside, the swearing man admonishes his friend: “Fucking ‘ell Jude, that was 40 years ago!”40 years ago, Only Fools and Horses was in its pomp – and this pub was called The Morning Star. It existed under that name for more than a century, featuring in Muriel Spark’s Ballad of Peckham Rye, before it became The Nag’s Head perhaps 20 years ago, according to this account. It was named after the pub in Only Fools and Horses, a whimsical evocation of the perfect working-class South London pub.

And Ben Johnson‘s podcast is back, by the way. Very focused on the Ontario scene. Even the southwestern Ontario scene. But his stress dream about service jobs decades ago are a good topic this week.

There. Done. Consider Mastodon. Here’s your newbie cheat sheet:

Anyone else? And check the blogs, podcasts and newsletters including more weekly recommendations from Boak and Bailey every Saturday and maybe from Stan at his spot on those Mondays but, you know, he writes bits and bobs when he can… like this! Get your emailed issue of Episodes of my Pub Life by David Jesudason every Friday. Once a month, WIll Hawkes issues his London Beer City newsletter and do sign up for Katie’s 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. Still gearing up, the recently revived All About Beer has introduced a podcast, too even if it’s a bit trade. There’s also The Perfect Pour. Plus follow the venerable Full Pint podcast. And the Craft Beer Channel this week on Youtube. 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!*

*In case you don’t know, it’s pretty much the North American version of Lebensraum.
**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. Ben has had his own podcast, Beer and Badword (Ed.: …notice of revival of which has been given… still not on the radio dial…) 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 Marchy Marchest March-laden Beery News Notes Of All!

I did mention that I like March, right? Almost met my maker on Saturday shovelling wet snow. Boo-hoo, you say! It’s your own damn fault for being Canadian, you shout!! I get it. I get it. But it is March and while the sun’s heat melts the alpine peaks created on the weekend by the driveway, seedlings are getting ahead of themselves in one corner of the basement under funny looking lights. Those courgettes are pushing it, frankly. Who knew they’d take to subterranian living so well? The endive is looking OK. Taking its time. That stuff at the bottom? Dead by Saturday. Waaaay too leggy.

Hmm… yet to mention beer related things again… must still smarting from getting absolitely owned by TBN over at Twitter on a question of the royals… I had no idea I was dealing with a crypto-monarchist… acht weel… First up, Katie Mather wrote a wonderful goodbye for Pellicle about a well loved spot that has shut:

The Moorcock has been more than a pub to me in the small years it was open—for yes, sadly, it has closed. There is no way in high heaven that The Moorcock could have ever been called my local. I’m not as lucky as that. Stood on top of a hill above Sowerby Bridge, this pub is more than two hours of a trip either way from my home in the Ribble Valley. It is far away enough to merit a whole weekend break to be structured around eating there. Or, it was. I keep forgetting.

And Ed also wrote about something a bit sad and also a bit too common these days, the closing of a small brewery or a pub. The twist in Ed’s case is that the brewery was his former employer:

The news that the Old Dairy Brewery had gone bust didn’t come as a huge surprise to those of us that knew the company. It didn’t mean it wasn’t sad though. I spent a few years working for the company. I learnt a lot there, met some great people and had some good times. I also met some right arseholes and had some bad times, but such is life.

Finding a moment from his own daily postings, Martin shared an interesting comment under Ed’s thoughts on some of the particular problems this place faced: “I was also told that those old Nissen huts weren’t particularly suited to house a brewery – freezing cold in winter, and baking hot in summer.”

Perhaps oddly in this economic climate, Ontario’s oldest micro has been bought by a macro – and for a pretty good price:

The province’s OG craft brewery has reached new heights with exciting news of its acquisition by a gigantic beer giant. Little ole Waterloo Brewing has officially been acquired by Carlsberg Canada (a subsidiary of The Carlsberg Group) as of March, 7. The gigantic business deal is estimated to be in tens of millions of dollars, with CTV News putting it at a whopping $217 million in cash. Known for its creative Radler and IPA flavours (guava lime, tart cherry and original grapefruit), classic lagers, and cute boar icon, Waterloo was first established in 1984 as Brick Brewing.

Note: calling a brewery “craft” in 1984 is like calling Canada’s temperance era prohibition.* Not sure what the attraction is, given the trends noted last week right about here. A facility for brewing more Carlsberg?

Elsewhere, things are still happening and mixing was a bit of a theme this week. Jeff discussed the blending old and young ales while Matt shared some thoughts about wine and beer co-existing. In each case, the point is creating something new out of complimentary qualitities… like this:

…the chalk seam that runs beneath Westwell’s vineyard is the same one that travels all the way to the Champagne region of France, this terroir giving the grapes a similar – if not identical – quality to those cultivated in the storied wine region. This imbued the beer with the rich, spritzy and dry quality of the famous sparkling wine that, when buoyed with the acidic tang of the Beak saison, and the crunchy, bone dry character of the beer from Burning Sky, created a beverage that was somehow even more delicious than the sum of it parts.

Compare force of attraction that the bit of a push that Jeff describes:

Nationwide, there’s an overcapacity of barrel-aged beer of all types. Breweries invested in barrel rooms because, for a time, beer geeks were paying a lot of money for bottles of the stuff (both wild ales and barrel-aged beer). That has changed, and while people still pay a premium for aged beer, it doesn’t move like it used to …

At least the barrel cellars feel the same pain that the thousands of beer stashes have. Just too much of that stuff. Much too much.

And Australia’s website The Crafty Pint published an interesting article on Cherry Murphy, beer and spirits buyer for Blackhearts & Sparrows, drinks retailer:

…the role of beer buyer is something she’s done for close to five years. In that time, the number of breweries has grown significantly. But, while there’s more beer to work through and more options to stock, Cherry says there’s a fundamental they always return to: whether it’s a bottle of lambic, a tall can of hazy IPA, or their own Birra (brewed with Burnley Brewing), their focus is on what tastes good and ensuring their stores can suit many tastes. “We do always say we’re a broad church,” she says, “so we don’t want to alienate anyone or be snobby because good beer is for everyone. Sometimes a good beer is a cheap beer and sometimes it’s expensive, but as long as it’s a good product I’ll range it.

And also Beth Demmon has posted an excellent sketch of cider seller, Olivia Maki of Oakland, CA over at Prohibitchin’:

There aren’t very many cider-centric bars or bottle shops in the United States: I’d guess there are fewer than a dozen. They’re not even an endangered species—more like an ultra-niche novelty that I would really like to see become more popular. Through Redfield, Olivia is doing her damndest to transform cider’s novelty into the mainstream. She laughs when she remembers the initial idea to open a cider bar and bottle shop. “The world didn’t need another beer spot,” she says. But selling the concept to landlords proved difficult. “None of them knew what cider was!”

Keep an eye out for Beth’s soon to be released cider guide. Then Katie Thornton interviewed Adrienne Heslin who, in 2008, opened the first female-owned Irish brewery for the website Love Dublin this week:

I was born in the 60s and you can imagine it’s not plain sailing. Coming to brewing, I actually found the opposite because it’s such a small industry. When I started I was introduced very quickly to the bigger micro-breweries and to my amazement they were just nothing but cooperative. A down-side on the female end of things – it’s amazing, you give a man a job, and suddenly everybody think he’s in charge, so I find that a lot. In particular, I have a gentleman now who’s wonderful and in charge of production, but they refer to him as the brewer, whereas he came in as an intern. I taught him everything.

I remember the same thing happening in my mother’s shop when my father, the reverend, would be there. He quite forcefully would admit his ignorance on all subjects, directing folk back to the one in charge.

When he wasn’t rearranging royal wedding memorobilia, The Beer Nut encountered that strange creature, an “eighty shilling shilling“:

It’s about the same strength as the previous beer and is an unattractive murky muddy brown. The flavour is mercifully clean, but not very interesting. One expects hops from a pale ale and malt from a Scottish-style amber-coloured ale, and this shows little of either. There’s brown sugar and black tea, finishing up so speedily as to resemble a lager. I suppose one could be happy that there’s no “scotch ale” gimmickry or cloying toffee, but I thought it came down too far on the other side, being boring and characterless.

That’s what’s been said about me. Mercifully clean. Not very interesting. And, finally, David Jesudason wrote a very interesting piece – this time for for GBH (regrettably accompanied by distracting retro java script looping weirdness) – about the history of the British curry house and the curry district and the bigotry those who worked there had to put up with:

Curry quarters like these sprang up first as community spaces for South Asians to carve out support networks and enjoy familiar food together. But to make their businesses viable from the 1960s onwards, restaurant owners had to cater to the wider population. This is where many first- and second-generation workers faced racism head on—serving white people “while absorbing their shit at the same time,” says dancer Akram Khan about his curry-house upbringing. It was common for waiters to be mocked for their accents, or to face abuse over the prices they charged.

Keep an eye out for David’s also soon to be released book, Desi Pubs. There. We have concluded our broadcast for the week. Next week? The winter that was. Now the acknowledgements. Consider Mastodon. Here’s your newbie cheat sheet:

And check the blogs, podcasts and newsletters including more weekly recommendations from Boak and Bailey every Saturday and maybe from Stan at his spot on those Mondays but, you know, he writes when when he can. Do sign up for Katie’s wonderful newsletter, The Gulp, too. 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. Still gearing up, the recently revived All About Beer has introduced a podcast, too even if it’s a bit trade. There’s also The Perfect Pour. Plus follow the venerable Full Pint podcast. And the Craft Beer Channel this week on Youtube. 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!**

*Winky Face Emoticon!!!
**I’ve reoganized to note 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. Ben has had his own podcast, Beer and Badword (Ed.: …notice of revival of which has been given… still not on the radio dial…) 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 Thursday Beery News Notes For March March March !!!

I like March. The mud. The late winter blizzards. The building anxiety about income tax return preparation what with that retirement savings deadline yesterday. This particular March is the last full month of my fifties. Yup, I go from being an old young man to a young old man in around seven weeks. Just like that. Which means, yes, I was in a bar when M*A*S*H ended forty years ago this week. It’s enough to drive one to drink. Except we Canadians are driving ourselves away from the bottle according to a government bean counting agency report – as even the BBC reported this week:

Canadians appear to be losing their taste for alcohol, according to findings in a new report that showed beer and wine sales at historic lows. From 2021-22, volume of beer sold per person in Canada slumped drastically. The volume in wine sales slid by its largest margin since 1949… The report, released by Statistics Canada, a government data cruncher, found that sales of alcohol slid for first time in a decade, by 1.2%. Wine sales decreased by 4%, the largest decrease ever recorded by Statistics Canada. Beer’s time as the top alcoholic beverage by sales has shown signs of going flat, according to the report. Over the last 10 years, beer has continued to lose market share, totalling an 8.8% drop.

From breweries to the halls of academia, the news was met with discontent. Trouble is… this isn’t news. As the chart from StatsCan shows this has been a 50 year dteady decline, though with an extra bit of collapse since the recession 15 years ago. We are coming up on consuming half of what folks did two generations ago. I blame colour TV.

Far more pleasantly, Barry pointed us to a great article in Cider Review on the history of perry in the cider country of Normandy:

Pays Domfrontais; this crumb of land in south Normandy, where there are no more than perhaps twenty producers, where production is perhaps a per cent of Normandy’s total, if that, and where the perry might just be the best in the world. The landscape is all but flat; it ripples, rather than rolls, only rising to a swell at the ridge on which perches the medieval town of Domfront. Everywhere is agricultural; every patch of land tilled and tended, covered with corn or cows, narrow, sunken lanes cut into the sea of green. But, as in Austria, it’s the pear trees that make you coo and gasp. Rather than Mostviertel’s ubiquitous lines along the side of fields, here they just as often dominate widely-spaced orchards; always tall, high-branched— haut tiges in local parlance — towering over the handful of apple trees that cluster around them.

Sticking with the local scene elsewhere, Evan Rail has written about the Starkbierzeit beer festival in Munich, Germany for Vinepair this week, how a lesser known German tradtion has found even less traction in America – which may well be part of its charm:

Not every U.S. craft brewery has been able to make a starkbier festival work. Following an initial event in 2014, Wisconsin’s Capital Brewery discontinued its Starkbierfest after just a few years, instead focusing on its better-established Bockfest, which coincidentally takes place at about the same time of year. Other brewers have found that it helps to get back to basics. At the 9-year-old KC Bier Co. in Kansas City, Mo., earlier starkbier celebrations included different types of doppelbock released over several weeks. But the brewery’s 2023 Starkbierzeit sounds a lot more like an event in Munich, featuring a golden doppelbock called “Carolator,” in memory of Carol Crawford, sister of brewery founder Steve Holle. After receiving a blessing from a local priest, Carolator was released to the public on Ash Wednesday.

At the end of last week, Stan reported in his newsletter Hop Queries that there is a glut in the US hop market:

Speaking at the American Hop Convention in January, John I. Haas CEO Alex Barth estimated that the industry is sitting on an excess of 35 to 40 million pounds of hops. Therefore, farmers in the Northwest need to reduce the acres of aroma hops strung for harvest by 10,000 — about 17 percent — to balance supply and demand. Acreage may not be cut that much immediately, and as one industry member told me it could take “three, four, five years” to work off the excess. But when the USDA releases data about 2023 acreage in June, expect the reduction of most proprietary varieties to be pretty stunning. Across the board, stakeholders who own the plant rights to many of the privately owned cultivars are discussing 20 to 30 percent cuts. That includes Citra and Mosaic, of course, because growers planted more of those two in 2022 than any other variety.

Expect the invention of Stale Hop IPA just in time for Christmas 2023. How else are they going to deal with this bit of surprise. Speaking of things not being as expected, apparently the old joke about American beer being like making love in a canoe is no longer acceptable if legal precedent is to be trusted:

The National Advertising Division, which is part of the Better Business Bureau, sided with Anheuser-Busch, which challenged a 2022 ad for Miller Lite that uses the phrase “light beer shouldn’t taste like water, it should taste like beer.” The agency said that Molson Coors should “discontinue” the ad because is “not puffery or a mere opinion.” In the 15-second spot, a cyclist takes a break from riding uphill, cracks open a beer and douses himself with it. No specific beers were mentioned, however the beer uses a similar blue color that adorns Bud Light packaging. NAD said that it “determined that tasting ‘like water’ is a measurable attribute” and that customers might “reasonably expect that the statement is supported by such evidence.”

More observations. JJB aka Stonch aka Jeff Buckly* made a very intersting observation about big beer’s inexplicable recent interest in crappy no-alc beers:

…it’s so blatant the big brewers are pushing their awful alc free versions of their key beers largely so they can have the brand promoted at sports competitions. Idea is you see Heineken 0.0, and then think of actual Heiny.

Still more as Retired Martin is still wandering around the nations as well as around the factilities he and his visit:

That long trestle table is the only downstairs seating, which at least ensures you’ll talk to people like it’s 1995, but sadly we were (again) the only custom at 1pm on a Saturday, which Mrs RM resolved by chatting to the Landlord while I explore upstairs. You may not be aware, but 97% of people would rather stand outside a micropub in a storm, rather than be the first person to go and sit in the upstairs area, and that’s a fact. I could hear Mrs RM saying “He’s done all the Beer Guide pubs” which is always cringeworthy, so I didn’t overstay my visit…

I have no idea why the sink is on the cistern though it likely saves water… but… err… where do you place your feet when you use it? Not at all relatedly, as the newly hired voice of the competition noted, ABInBev have laid off employees at a number of the craft breweries they picked up during the buyout years begun now around seven years ago:

Employees have been let go from Houston, Texas-based Karbach Brewing and Patchogue, NY-based Blue Point Brewing … Citing anonymous sources, Craft Business Daily reported layoffs at Lexington, Virginia-based Devils Backbone and Asheville, North Carolina-based Wicked Weed.

As the craft-esque beer market continues to retract I am not sure why there is the assumption that there would not be layoffs, given the shelf really doesn’t care how production occured, how promises and assumptions were exchanged late in the era of the Obama administration.

Very much another sort of shutdown was the theme as Jeff shared his observations about drinking on a snowy day, a highly recommended way to pass the hours as a blizzard roars:

As we sipped and chatted, Sally’s eldest brother Tom mentioned that #StormDrinking is a thing in New England. Finding a warm nook with a cold beverage and friends is the perfect way to while away a Nor’Easter. We joked about its Portland equivalent, which would be more like #SnowDrinking. Even as we were planning our final move—a restaurant or pub near home—we were still thinking the clouds weren’t going to deliver more than a couple inches. Yet as we called around, we kept hearing the same thing. Places were shutting down and sending staff home while they could go, or planning to close soon. Fortunately for us, Migration Brewing was open, and the bartender said she was happy to hang out if anyone showed up. So off we went.

In a warmer setting, Mark Dredge wrote a good piece about a contest that apparently started here in my home town at Queen’s University – home of my rugby fandom – running a mile while drinking beer:

It’s a simple and relatable race: Short enough that anyone can attempt it, hard enough that most will fail miserably, absurd enough that anyone who learns about it will want to hear more. The event consists of four 400-meter laps around a running track, beginning nine meters behind the official starting line to reach the metric 1,609m of an imperial mile. That extra nine meters becomes the designated “chug zone” in which, before each lap, runners have to down one 12oz beer. It’s four beers, four laps, and try not to puke.

Runners World ran a similar story in 2015 with a bit of focus on the silliness of the concept. You know, around about when we packed the college bar for that last episode of M*A*S*H, we did a similar stunt at undergrad forty years ago: the annual three legged race. Why there I am twice in the yearbook in the spring of 1982, at the start of the race all big and fit and trim and full of youth… and soon to be full of beer. Long since sensibly banned of course. The insurers must have found out. See, you and your partner had to run up the seven four story stairways of the residences joined at the hip and chug a beer at each top landing. Most of us floated and spent more time on fancy costumes than anything like training. We two were dressed as “science students” and kept pace by saying “sign, cosign” over and over as we ran. The records were set in my era by a classmate (who was apparently ninth or tenth, just missing a seat on Canada’s Olympic eights rowing team) and whoever was tied onto to him. Upper left to the right. Artie and Wugg are there, too, to the far right. Fortunately, the architecture allowed for hosing down the stairs afterwards.

There, that’s enough for today. Did I mention that you still need to check out Mastodon. It’s so nice. Here is your cheat sheet if you want to have a look see:

Remember also to read the blogs and the newsletters for more weekly recommendations from Boak and Bailey every Saturday and also from Stan at his spot on those Mondays when he checks in from the road. . And check out the Atlantic Canada Beer Blog‘s weekly roundup. Do sign up for Katie’s wonderful newsletter, The Gulp, too. There is new reading at The Glass. Any more? 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. Book some time for Hugging the Bar as they go long as well as the Guys Drinking Beer in Chicago. And check out The Share with Stephanie Grant.

And, yes, also gather ye all the olde style podcasts while ye may. Check to see the highly recommended Beer Ladies Podcast. Did you know Lew Bryson started a Seen Through A Glass podcast in November 2022? Me neither! 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 more from DaftAboutCraft‘s podcast, too. Still gearing up, the recently revived All About Beer has introduced a podcast, too even if it’s a bit trade. Plus follow the venerable Full Pint podcast. And the Craft Beer Channel this week on Youtube. And remember the Beer O’clock Show but that was gone after a ten year run but returned renewed and here is the link!

Finally, we lift our hats to the departed newsletters and podcasts… and those perhaps in purgatory. BeerEdge may have been effectively absorbed into the revival of All About Beer. 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. Ben has had his own podcast, Beer and Badword (Ed.: …notice of revival of which has been given… still not on the radio dial…) 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?

*Proof! Since corrected to Mr. Bell himself. Though it still suggests that he only recently made a change to move away from food service at the Ypres Castle Inn. He’s run it for a few years now without a kitchen.

These Be The “February Goes Like A Bat Outta Hell” As Per Usual Beery News Notes

March. The most magical word in the dictionary. OK, pie is up there, too. But March. It’s coming soon. I even started spring cleaning by working on the old cold room built under the front steps of our 1964 bungalow. That’s a tidier view of it in 2007. When I stashed beers. Some pretty sweet bottles in there back then. Now I am 18 months into mainly gluten free intermittent fasting in part to recover from that hobby. And, spoliers, I shelve more wine than beer. So this week, I threw a bunch of +15 year old empty beer bottles that I kept from those days into the recycling blue box including a couple of these – only then to be woken at 3 am by someone rummaging through who (as I found out when I checked in the morning) took them all. He’s going to get a surprise when he’s told at the depot that he has a fine collection of utterly unreturnable US-bought craft and import niceties.

Beer? Beer! First up, here are a few brief headlines for your consideration:

- - Yikes: “…if there is any fetishisation of babies at the event, it will be immediately shut down…”!?! Or… maybe sooner.
  - Hmm… brand buy out or merger?
  - Ron says parti-gyling but I say gyling paritay!!
  - Mudgie sees a pattern of busy pubs.
  - Bill Gates has bought 3.76% of Heineken.
  - The Beer Ladies learn about the origins of the Brewseum.

Speaking of headlines, this one at the BBC is a bit of a neck twister: “Brewdog: UK craft beer giant expands into China”:

The joint venture with Budweiser China will see the Scottish firm’s Punk IPA and other beers brewed in China… In a statement, Brewdog founder James Watt described the Budweiser partnership as “transformational” and said it would bring the craft brewery to “every corner of the world’s biggest beer market”. Under the deal, Brewdog said it expects its beers would begin to be produced at Budweiser China’s Putian craft brewery, in the south-eastern province of Fujian, by the end of next month.

Where is the “craft” in “multinational with ambitious plans under geonicidal dictatorship”? Also… funny that craft nerds are more upset about the arrangements with Bud! There is so little left in that adjective. And the also not-craft of Molson (Coors) is also apparently on the move too, though much less dictatorially:

Molson has seen six straight quarters of net sales revenue growth, with expanding sales in the Americas and elsewhere around the world, resulting in global net revenue above the 2019 baseline. Importantly, Molson’s third-quarter trend for sales to retailers (STR) was the best it has seen in over a decade. The brewer also initiated historic price increases of 10% in the U.S., far above the usual 1% to 2% hikes, to offset the impact of its own rising costs. So while Molson ended up narrowing its full-year outlook to the lower end of its guidance as a result, it is still expecting the long-term trend to keep growing.

Perhaps reflecting the core market that helped start this sort of growth during the pandemic, this week on Boak & Bailey via Patreon, I enjoyed their fond recollection of the deeper days of Covid when adults drank in the park:

During the second and third national UK lockdowns, in the winter and spring of 2020/21, we noticed that one of these wharves became a kind of unofficial outdoor pub. A group of men would hang out there most afternoons and evenings drinking beer they’d bought from the CO-OP next door. Some of them looked as if they might be homeless, others were in hi-vis workwear and branded boiler suits. You’d walk by and hear them chatting, amiably, or laughing together. It sounded exactly like a pub, only outdoors, with birdsong in the background.

And over on his substack page called Episodes of my Pub Life, David Jesudason shared the story of the Red Lion pub in West Bromwich and in particular the complexities* behind four stained glass windows:

In Smethwick and West Brom it was obvious where the diaspora came from and what their mission was. Punjab. Here for a better life. Dalwinder Singh who runs another excellent desi pub, The Island Inn in West Brom, summed it up: “I came here and I couldn’t speak English.” Now look at him. His punters love him. His son runs a thriving pub in Walsall. The glass shows how India was being partitioned and this led to huge amounts of violence between different religions. The bloodshed was not something they left behind in India, though.

Good to see such a range of winners at the Deja Bru 2023 historic recreation homebrewing competition, including an Albany Ale winning a medal.

Pellicle ran a helpful story on an oddly little covered topic – a beerfest. In this case, it’s the Independent Manchester Beer Convention aka Indyman aka IMBC and particularly worthwhile attention is taken to explore the venue, the 117 year old Victoria Baths, with some great supporting photos of the architecture:

Some breweries have the privilege of their own exclusive space and in 2022 Victoria Baths’ Turkish Rest Room became Thornbridge Brewery’s ‘House of Jaipur’, with light evocatively streaming through the striking ‘Angel of Purity’ stained glass window. By contrast, Berkshire-based Siren brought an industrial chic feel to the dark and atmospheric boiler and filtration room, while Cheltenham’s DEYA Brewing brought bean bags and chilled vibes to their bar, all drenched in deep red light. Things seemed to naturally slow down a notch in Room 3.

But in Thailand a beer fest has been cancelled due to the politics of beer fests:

The inaugural Beer People Festival was looking for a new 3,000sqm space after The Street Ratchada shopping mall announced last night that it would no longer host the event because its reputation could be damaged. “The shopping center is concerned that it may cause the public to develop the misconception that the shopping center supports political parties and is not neutral, which may bring about protests or political rallies and may cause disturbance to others in the shopping center or may affect the image of the shopping center in the future,” it… canceled the event to reduce “the risk of political impact” and reserved the right not to be responsible for any of the event’s expenses.

More have entered the AI-verkleption sweepstates this week with Robin and Jordan sharing their fears for future beer writing. And Jeff has continued his anxtity AI week. I wouldn’t worry if I were them… maybe. Let me explain. Last week Jeff posted a discussion with the image to the right that he descibed this way:

It’s appropriately Hopperesque; the algorithm successfully captures the distant look on the man’s face the artist was famous for.

To my eye, it’s actually a bit shit. Has all the charm of the diagram on a pizza box. The sepia tones are all wrong for Hopper who usually used brighter if matted colours. Plus the man’s eyes don’t have a distant look. His eyes are sorta crossed. And the woman’s hands are mangled like they got caught in a hay bailer and were fixed by a doctor who only used spoons. Then there are three glasses of beer for two people, the extra yellowish one dangling in space as it sits half off the table. Robin and Jordan’s AI text tests have a similar disengagement. Too bland to be claptrap. Elsewhere we learn that it’s an excellent source of neat and tidy packets of falsehood. So it’s also a claptrap machine. All in all, I think we are safe… and these three writers are safe. Unless you don’t give a crap about the standards of your imagery and your text or your research. What if you’re a brewery that buys and sells in bulk? Yes, this stuff could put fourth-rate branding summer interns at jeopardy. It could serve as a first draft short cut to let smaller teams get through more bulk work I suppose. But isn’t this fretting about the sort of stuff you want to avoid anyway? By the way, versions of this have been in places like law and community newspapers for years. No one seems MIA from AI. Is it all a fad, this year’s Segway? Shades of Free Beer 1.0 from 2005? Maybe.

Speaking of which. Where are we on the state of actual beer writing? Boak and Bailey in their monthly newsletter stated very positively that:

It feels as if there’s plenty of beer blogging going on at the moment. We’ve been struggling to keep our Saturday morning round-ups to the usual six or seven links. That’s fantastic to see.

Matty C, conversely, also posted some very interesting thoughts this week, interesting in particular given his chosen path. I aggregate thusly:

I’ve woken up thinking about the heyday of beer blogging, and how what I loved most about it was how observational and selfless it was, and how it helped me learn about the nuances of beer culture around the U.K. I’m struggling to find writing to really get engaged with at the moment because—and I’m guilty of this in my own work—so much writing now seems to centre the writer and their experience. And this just isn’t that interesting to me. I miss the observation.

I sit a bit in the middle of those two poles but find, as usual, it is important to move away from the idea that “blogging” is a class of beer writing, especially in terms of quality. There is some horrendously shitty paid and published beer writing and also some excellent stuff shared by amateurs and/or semi-pros either on personal websites, sent via newsletter or recited (with or with 27 “umms”) in a podcast. For me, what is important are the substantive categories – and what I see at the moment are a few main themes in pub and beer writing with, of course, both overlaps and outliers: (i) industry writing, (ii) trade friendly writing, (iii) politico-socio justicio writing and (iv) innovative creative writing.** Is there a fifth category worth mentioning?

Now… it’s the last on the list that Matt may be missing most, the interesting individual observation. There are a number of voices still taking the time to do this but they are certainly fewer than a decade ago… or two for that matter. Where are the wags, the short stories, the haikus, the artistes? As we can see below in the lists, we’ve had another wave of quietening of many voices in 2019-20. It wasn’t really the pandemic so much, I would argue, a bit of boredom after years of craft brewery buyouts. Which may be the real point. There is only so much to write about in beer culture, only so many angles – especially when during a deepening market contraction… errr, sorry, maturation. Plus when you find that your chosen area of life like beer culture is not always or never really was a “community” but in fact a marketplace undermined by an alarming lack of social justice, well, one starts to look for other hobbies. After all, it is only beer. And stamps are, you know… stamps! And there’s sherry too.

That’s enough for today. Did I mention that you still need to check out Mastodon. It’s so nice. I take pictures of all the mosses that I see when out on walks – and people tell me how lovely they are! Really nice. Sure, you need to take the time and have some patience but regular posting attracts the audience. I particularly love how you can follow a hashtag there. So do go and see. I even small-i-fied my recommended starter list of links for you so as to be less daunting. Have a look:

Remember also to check the blogs, podcasts and newsletters for more weekly recommendations from Boak and Bailey every Saturday and maybe soon from Stan at his spot on those Mondays but, you know, he writes when when he can. Do sign up for Katie’s wonderful newsletter, The Gulp, too. And check out the Atlantic Canada Beer Blog‘s weekly roundup. There is new reading at The Glass. Any more?

And, yes, also gather ye all the podcasts and newsletters while ye may. Check to see the highly recommended Beer Ladies Podcast. 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 more from DaftAboutCraft‘s podcast, too. Still gearing up, the recently revived All About Beer has introduced a podcast, too even if it’s a bit trade. Plus follow the venerable Full Pint podcast. And the Craft Beer Channel this week on Youtube. 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!

I’ve reoganized to note 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. Ben has had his own podcast, Beer and Badword (Ed.: …notice of revival of which has been given… still not on the radio dial…) 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?

*Extremely complex it seems.
**Industrial writing, like say the UK’s Morning Advertiser, is really only meant for business folk and a few fawning fans eager to have new words in their mouths. About the newest gadget. Or hop price fluctuations. Presumably this is reasonably secure for the writers and important for business folk – even if dreadfully boring for everyone else. Trade friendly writing is driven by the writers who have fewer facts than industry writers but want to please a larger group of fawning fans. Clubby writing. Standard issue brewery owner bios, kitty kartoons and authorizative statements on national beer cultures based on chaperoned junkets, discount trips on long weekends backed by a handful of emails. It’s glossy and pretty and all a bit empty. It’s also too often uncritical puff. Even industry writing is somewhat critical. And social justice writing is clearly critical. At its best, it sits miles away from political parroting. It’s a rich area of exploration that now has been well examined and should continue to gather pace. But – whether it’s a history or one of the various calls to action – social justice writing needs and thankfully often receives a committed thoughtful hand on the keyboard keeping it both factual and compelling.

The Gloriously Reduced Redacted And A Bit Recycled Thursday Beery News Notes For Mid-February

A plague upon ye, poor internet services. A plague I say! My Wednesday was rooon’d by bad internet service. Not something I usually suffer from. No, it’s usually a clear path for these my cranks. Not this week. I’ve had to set up antennae, hot spots and coaxial cables just to get this week’s beery news notes to you. It’s tragic. To be so modern yet soooo dependent. Thank God for my AM radio and old New Yorkers, I say, too. Anyway, if this week feels like less value for your hard earned dollars, write Mr. Internets of Internetsville. Ah, the critic’s life is full of troubles. (Update: RIP Mr 2017 Modem.)

But when it does work, this is why the internet was created: a photo that answers questions:

Repurposed malt kiln tiles at St Andrew’s, Foxton. Over time the air holes have ended up being filled in which has created a rather attractive pattern of tiny flowers.

Check out the deets. Tiny wee holes for the warm air to waft up and amongst not quite so tiny malt. And that’d be in a church not a pub, by the way. Tiles were made in the parish near the church as recently as 225 years ago.

Not quite so ancient of days but I also loved the book report submitted by Boak and Bailey this week, extracting lots of pubby goodness from Winter in England by Nicholas Wollaston, published in 1966. This is a sort of thoughtful post on both the book and the genre that makes it worth opening the laptop each week. Genre! Genre:

Wollaston’s idea was not especially original. We’ve got quite a collection of similar books in which a university-educated writer, academic or journalist hits the road to take the temperature of the nation. There’s sometimes an angle, such as a focus on a particular region, or on small towns, or social problems. More often than not, though, they feel quite random and organic – the record of a kind of purposeful drifting. And because they’re supposed to record reality, taking middle and upper class readers to places they perhaps wouldn’t go themselves, pubs feature more frequently than in other types of writing.

I might again recommend Ronald Blythe’s Akenfield for a less perfumed view of 1960s England, one where many farm workers remembered never having enough for the pub – or even shoes – even though they worked upon the land of the wealthy.

Speaking of tight times, Beth gave us the heads up on this story of the SoCal craft scene. Note: cyphers and code abound so please remove your rose coloured craft glasses first to read what is really being said:

Highland Park Brewery near Dodger Stadium emerged from the pandemic in relatively good shape. But Marketing Director James Sullivan says times are tough for a number of local craft brewers. “I think it’s going to be a difficult year,” he says. “I feel like we’re going to see a lot more closures. I feel like we’re going to see a lot more turnover.” Sullivan says the thirsty local market may not yet have hit peak craft. But that day is coming. “I think we’re getting there,” he told me. “I think, you know, starting this year, we’re going to see a lot of our locals unfortunately closing, and it’s tough to see.”

Lisa’s been out and about in Dublin and has set the scene in a very comfortable and not at all closed familiar spot:

The White Hag’s Little Fawn is another excellent go-to, and I had a wander around the entire space, eventually settling in one of the snugs, which now has not only a sofa and comfy chairs, but books of an especially eclectic thrift-shop selection – something I am very much here for. Some may find the upcycled church fittings in this part of the pub a little too ‘hipster’ for them, but I’ve always had a soft spot for that kind of thing, so I am a fan. They are now definitely ticking all the boxes for ‘great spot for solo pint and book’ and as they are mere steps from my door, I am not remotely mad about this.

Not sure – but also not remotely mad – but is a lager is a lager when it isn’t lagered even if the yeast is what it is:

As lager brewing became more popular, ale and porter brewers reacted to the new competition with beers such as cream ales—essentially, pale lagers made with ale yeast. That brings us to an example of where things got mixed up: Once this style became established with consumers, some brewers began making them by blending beers made with ale and lager yeast. Others who were used to brewing lagers also wanted in on this trendy style—so they simply brewed it with lager yeast.

Probably the better argument is that as Germanic immigrants, especially those who came to North America before that tragic rebellion, brought their yeast and continued to use it in all conditions, with or without cold storage. And it did the job, lingered and took on many names.

Jeff (when not thinking about AI aka “Eh? Why?”) has explained a very odd mirrored arrangement by Pacific shores:

The US Department of Justice decided that the deal would create too much consolidation in Hawaii, and demanded that ABI spin off the Kona brewery before they’d approve the CBA acquisition. ABI complied, and the result is a very weird situation in which there are two separate businesses selling the same beer. They use the same branding. Google one and you might find yourself on the webpage of the other. Yet the beer they make is sequestered—with help from the Pacific Ocean—one brewery serving just Hawaii, the other everywhere else.

Speaking of AI, interesting to see that it has now also relieved beer writers from personally participating directly in the standardized but still quite hyperventilated circle of praise.

Breaking and conversely: GBH has added to its random ramblings of reshaping press releases mixed with fan fiction beer travelogues seemingly funded by a shadowy global backwater tourist bureau association** by branching out into an orphaned essay on sports journalism. The word “beer” appears twice so…

Finally, I do hope this is the end of this part of the story. I fear that this sort of salvation might have sidetracked folk from available recourse, maybe made things worse or unnecessarily muddled. The lack of much interest* in the finale was neatly in contrast to the conclusion’s self-assessment:

Our work with the platform has highlighted the shortcomings and systematic failures of labour law in Scotland, the UK and internationally, leaving many affected workers with no legal protection or recourse. These learnings have informed our positive action petition and campaign, called “Retaliation Legislation Reform” which stands as a positive legacy.

That’s it! Now… what to do… with these lists… They are getting to be almost 600 words each week and I am not sure how useful they are. Still… Stan joined Mastodon this week so it must be useful. I mini-ized the list for greater dynamism. Sweet move, right? So what song this week? What would I play if this were a movie and these were the scrolling credits? Could it be this? I’m reading the startlingly excellent autobiography of Nile Rodgers so that works just fine…

You still need to check out Mastodon. It’s so nice. You need to take the time and have the patience as regular posting attracts the audience as per usual. While you are at it, check the blogs, podcasts and newsletters for more weekly recommendations from Boak and Bailey every Saturday and sometimes from Stan at his spot on those Mondays, you know, when he can. And, yes, also gather ye all the podcasts and newsletters. Check to see 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.

*A single person really shouldn’t be an “it” should they?
**It’s still a thing – even if the glory days of Catalonian sausages are no longer with us!!!

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!”

The Brief And Very Short First Beery News Notes Of 2023 In Summary

Surprise! On the road. Really. Away. Unexpectedly. Secret location. Sorta. Bit of a gift extending the old vay-kay. Gondie. Outta here. Over there. Gotta be brief. Good thing Stan got to all the good stories already. Go have a look.

Speaking of which, Twitter is getting gondier and gondier. That’s a screen shot of the textless version I was presented with this week. It was flickering in and out like the lights in a ignored back shed during a blizzard. It hasn’t got long to go. So, starting off these very brief beery news notes, it’s good that Chuggnutt, he of The Brew Site fame, has provided a very helpful guide to using Mastodon for the beer ners. Given the instability of the platform (not to mention the platform’s owner), best to get over there and start getting a feel for the place. I am updating the list of familiar faces regularly… daily… surely hourly as you can see far-ish below. And, on your way out, save your Twitter archive like It’s Pub Night did.

Right… happy news about booze… hmm… The son of the late AA Gill, who I loved greatly as a critic and a social commentator, has published a stark tail of alcohol recovery, a family tradition of sorts:

He was AA Gill to his readers but just a gentle old dad to me. He died of cancer on December 10, 2016, at the age of 62. Three and a half years later, I’m making my fateful train journey. Dad once confided in me that on his own train journey to rehab, back in the 1980s when he was a similar age to me, he shared two bottles of vintage champagne with my grandfather as they made their way to Wiltshire, to the clinic Clouds. I’m sure it was a far less glamorous scene than the one I picture, but a fierce new wave of grief swarms over me as I sit there, fatherless, champagne-less and en route to attempt the impossible.

Also quite happy, Jaega Wise on hangover cures.

And I just finished Major Labels: A History of Popular Music in Seven Genres by Kelefa Sanneh and I noted this passage quoted by way of thumbnail to the right? The end of negative reviews explained in context. Sound familiar? Buy the book. Explains seven genres of music: rock, R+B, country, punk, hip-hop, dance, pop. Quite a good read.

Dubai makes booze cheaper if still heavily restricted. Oddest fact?

Expatriates outnumber nationals by nine to one in Dubai, known as the Gulf’s “party capital”, and residents commonly drive to Umm al-Quwain and other emirates to buy alcohol in bulk.

Ron got noticed by Oz Clark. He’s sorta like a kinda big name. And Ron has also been reflecting on the meaning of it all:

Why do I blog? I’ve been at it for 15 years. Most of the beer blogs that were around back then have given up. Around a dozen or so are still active. The simple answer is: because I enjoy it. Would I continue if I had no readers? Maybe. I’m perfectly happy to tootle along with a couple of hundred. Just as well, as I’m unlikely to attract many more with the sort of stuff I post.
Posting every day can be a chore. So why do it? Partly, just to make sure I keep posting… It may not look like it, but I do have a plan.

Others have also been reflecting. Retired Martin celebrated a great year. Boak and Bailey think things are not as bad as they may seem. Jeff looked to brewers for comforting voices away from the news, data, facts… and then took off on a break. And Eoghan feels beer writing is massively undervalued. Andy is reflecting romantically, looking back à la recherche des brasseries perdu and he also posted this bit of what I would have thought was alarmingly unnecessary advice:

In the new year, do yourself a favor: resolve to order a second pint of a beer you’ve enjoyed. No need to scour the menu for your next beer. It’s cool to take a break and just enjoy a great beer a second time.

Seriously? You needed to be told that?

I missed this by Martyn in last week’s round up, a neatly parallel piece to mine in 2014 on how beers in the past were not all dark and smoky but as often sweet and light due in my findings from the lightest heat source, straw. Martyn confirms they were pale and fresh because of another method of drying the malt:

It was said of the 1st Duke of Beaufort, Henry Somerset (1629-1700), who lived at Badminton House in Gloucestershire with a household of 200 servants, that “all the drink that came to the duke’s table was of malt sun-dried upon the leads of his house”, “leads” here meaning “window sills”. (Thank you, Marc Meltonville, for explaining to me what leads were!) As you can see from this illustration of the duke’s unassuming little home, he had a very large number of windows, and this, presumably, a very large number of nicely wide sills on which to spread malt to dry, protected by the glass from birds and vermin.

Finally, Beth continues her Prohibitchin’ series with a portrait of Amber Nixon of Atlanta, Georgia and her studies in the world of wine:

…that desire to teach ultimately culminated into wine education. After an accidental (and very fortuitous) discovery of a wine professional giving a talk on Instagram, Amber decided to learn more about the distinguished beverage. By 2019, she was hosting tastings for a wine company as an independent consultant, educating guests about the story behind certain wines and the regions they come from, how climate affects grape harvest, proper serving temperature, and everything else an aspiring cork dork might want to know.

That’s all for this week. Continuing a now weeks-long tradition inspired by Boak and Bailey, I am slowly building upon a shared list of beer writing resources on Mastodon:

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 still 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 was there last week! 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 (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.

The Very Last Thursdays Beer News Of 2022 Plus The Year’s Best Beer Writing… According To Me

So. The snows did come. And the winds really blew. We were between municipalities with declared states of emergency from the 23rd to the 26th. That’s the view out the front of nearby Matron Fine Beer, announcing on FB that they were shut on Boxing Day. The 900 km two day round trip was not taken. We stayed in.

According to me? Isn’t that what all this all is all about? Over the now near twenty years of doing this, I have only had one question: why? It’s a hobby, I suppose. And maybe a bit of a diary. But, looking back, it’s also an archive. A searchable database that’s become a bit of an encyclopedia. Maybe. As I may have mentioned, I dove back into reading quite seriously this year. I’m on my fiftieth book . Unfortunately, ruining my pace, I’ve been reading it for a month that fiftieth book. Cultural Amnesia by Clive James. It’s an excellent 850 page set of 120 bios of the greatest or most compelling writers or most murderous political figures selected – and to a certain degree cross referenced – by James to explain where we all were as of 2008 when the book was published.

Bear with my side track. Please. It’s turned into a bit of a one household dinner party week and I’ve been dipping in and out of here and the book. See, the book is effectively an encyclopedia of criticism, written by a great critic effectively criticizing modernity. It’s oddly organized. Alphabetical. Not in terms of the chronological order of those in the bios. Good to obey the chronology. And not ordered in terms of the progress of thought or even the order that James encountered those thoughts. Each bio from A to Z has a sketch of the life, an aphorism by the subject and then a critical examination of the thought. I am struck over and over by my own stupidity in light of all these thoughts. Never heard of more than half of the people included in the 120, let alone their century defining aphorisms. But it has given me a bit of heart, you know, related to the importance of careful critical reading – even when the care is taken with reading about the tiny odd corner of society filled by the beer trade… something that isn’t really quite at the same level as James’ concern, you know, when compared with the question of humanity’s serial genocidal tendencies.

So… is this place all an unintentional oddly organized niche encyclopedia? Perhaps a compendium. Or a gazetteer. Could be. A diary of thoughts. Can’t really say. Not done yet.

The Last Weekly News Notes

As you think about all that, there were a few note worthy things happening in the world of beer over the quiet holiday week. First, Ron held his annual Christmas Day Drinkalongathon which, given the six hour time difference, was not going to happen in my house:

I’m starting with the traditional bacon sarnie and fino sherry. I usually go on about the saltiness of the whatsit complementing the brinyness of the whatsit. But today I’m just enjoying stuffing some greasy meat into my gob, whilst slowly easing my body into the boozy assault that is to follow. Yum…

Other odd forms of praising Christ’s birth were noted. Getting dressed up and drunk on Boxing Day is a thing in Wigan according to the UK’s Daily News which published a photo essay with scenes like this:

People stumbled home and had a rest against buildings and on pavements after a big night out at the Boxing Day annual fancy dress night in Wigan. A couple of traffic cones made sure a woman was okay as she sat on a pavement, a man wearing a dress – Freddie Mercury style – was shouted at and pushed away outside the Popworld nightclub by another woman. Several grabbed a takeaway to soak up the booze as they awaited taxis.

And the far more sedate Tand himself has written up a recent visit to Northern Ireland and spotted an interesting fact about his first pint:

Our choice? Well, Guinness of course – you have to for your first at least don’t you, and this was a fine example of what I regard as a pretty unimpressive beer. I had learned before I went there that the gas mix in Ireland – presumably including the North too – is a 75/25 nitrogen to CO2, whereas in GB it is 70/30, making for a less creamy and smooth pint than in Ireland.

More western hemispherically, Josh Noel noted the continued odd economics of Goose Island Bourbon Stout and its shift to the discount shelf in the same year of issue, tweeting:

The more I think about it, the simpler it all seems — it’s just way overpriced. All of it.

Yup.****

Conversely, we still have these sorts of PR plugs that everything is A-OK despite the brewer closures:

“It used to be that the kind of the craft, or the weird, let’s call it, beers were just for fringe, like people who maybe that identified themselves as being different,” said Christine Comeau, executive director of the Canadian Craft Brewers Association. “But now we’re seeing that craft beer, it’s appeal has gone beyond just kind of the fringe drinkers way more into the mainstream. I think that the brewers themselves are making beer that’s really approachable, I think consumers are recognizing they enjoy the variety of tastes and flavours and the experience of it.” Comeau said over 1,100 craft breweries operate in Canada, and that number is continually growing.

Not sure how much – if any – of that is fully true. But we could say that about so much, couldn’t we. About so much.

Best of 2022

Let’s get to this. Right away. Errr.. first, some context. As I sat down at the very outset, to begin compiling this my list of the best in beer writing for 2022, the Argentine and then the French national anthems played on my TV. Full of anxiety and a bit excited, I wondering if I should have a drink at 10 AM on a Sunday to steady the nerves. Why? Not because of the World Cup Final that’s playing in the background. No, it’s because Boak and Bailey have just published their own insanely detailed 2022 best in beer writing blog post. Holy frig. The effort. I quickly realized that there was no point of replicating the work they have put in. Any efforts I make will be half assed in comparison. I knew this so immediately mainly for one reason – because I am always half assed in comparison.

Still… I will not be totally deterred by excellence in others. It’s not my way. As you know. Mirroring B+B, I will say that I too drew from a wide range of sources this year, the quality of which differs. I am a reasonably generous patron of Pellicle which, for me, really stands alone in terms of quality and focus.*** It’s the NPR of beer writing. Other sources still are out there competing and providing genuine surprises, sources like the few remaining newspaper columns and articles, the business tied publications like Ferment and the Good Beer Hunting (now more and more a travelogue borg) along with the fading phenomenon of podcasts, the obstinately stalwart blogs, not to mention the more resilient of those newer things the hybrid “blog meets pen-pals” that some folk still call newsletters.* Each are in their own way goal oriented, whether commercial or just aspirational. Folk jockeying and seeking their wee thin slice. As they should. Each also has their own editorial slant that affects what’s covered – or, more importantly, what they won’t dare or just couldn’t be bothered to touch (given those goals I mentioned – not to mention the guiding hand of travel association funding.) But, knowing all that, it all still forms a pretty vibrant if messy scene that seldom fails to offer a good selection of reading week after week. We should all be grateful for that.

Fine. Let’s get to it. What’s the winner? Let me perhaps first further preface my extended preamble with this one caveat: I also can’t see myself studying stats per author as B² did even if a number of top year-long writing efforts clearly stand out. It’s me, not you. Or them. Is it them? Yes, it’s them. One problem I face when putting them all together is that I don’t necessarily limit my references to articles. I equally mention conversational points made by folk like Lars, Martyn and Ruvani received by DMs, emails and in social media as much as I cite longer posts like those of Ron and of Gary – who has gone to a new level in 2022. The epigram is as valid as the essay but you sure can lose track. It gets a bit messy. And, looking back, how would I even search the stuff given, as I have to admit by way of example, I seem to have about sixteen nicknames for Matthew… Matty C… The Mattimeister 3000.** Plus, you get side tracked about people. Frankly I find myself fretting over the state of JD-TBN‘s liver and Delores’s patience with every notification of another post. That all being said, counting my fingers and toes, I can confirm that both NHS Martin and Beth Demmon had 12 full standalone pieces mentioned here in this place over 2022. By comparison, Eoghan had only six mentions – but all from his fabulous, his epic perhaps even heroic series A History of Brussels Beer in 50 Objects which started in mid-2021 and carried over through the first half of 2022. Each of those mentioned above (and, sure, others) in their own way are tied for most attention grabbing beer writer of the year… well, hons ments.

So the best thing in beer writing this year… quite specifically? I think I was pretty clear back in November when I wrote about David Jesudason’s “Please Don’t Take Me Home — How Black Country Desi Pub Culture Made Football More Diverse” in Pellicle, stammering and stumbling my thoughts:

… calmness in the moment. There are none of the burdens² ³ ⁴ … in this piece like all the best sort of writing there is also a person and a moment. The scene being seen. I’d be at this pub regularly… if it was in my town… and if Canada has the same sort of pub life… which it doesn’t.

You can click through for those footnotes. No need to repeat the dreary comparisons. Everything fails a bit in comparison. Just have a look at his essay itself. Simple and generous. Proud and objective. Lovely. One thing I suspect is going on here is that David Jesudason came to beer as an already established good writer, having credits including at the BBC and The Guardian. Beer, being a fairly low value topic in terms of both substance and reward, doesn’t usually attract the more established version of the good writer – even if it’s been a strong training ground. I expect the addition of social justice issues and authors to the curriculum over the last few years has probably made helpful space for interesting views – especially when that spot is not appropriated by the non-marginalized.***** Even with this shade, welcoming more skilled writers and their writing is great, the best shaking up what is otherwise a pretty fixed format.

Finally, best new thing in beer writing generally? Wait for it. Mastodon. Yup. I was thinking about it earlier this week when Maureen Ogle was lamenting the death of her #BeerTwitter community. I replied…

…the values are different. Were you writing when the RSBS feed was discontinued? Maybe 350 beer sites updated daily and you got a notice by email. Its death caused a reordering. New readers. If Twitter is now dying, is another new reordering is happening? Here, you get followers with content. But many beer writers actually stopped writing some time ago too. And new voices have already moved in on the turf. Is a big shift on?

My conclusion… wait for it! Have faith. Just as the death of craft doesn’t mean the death of beer, so too the death of Twitter is not the death of thought… err… and anyway – didn’t that happen with the creation of Twitter? You have to be patient. Mastodon works differently. More carom billiards than 8 ball, more rugby than darts. Hashtags are more important than retweets… aka boosts. Big hint? Follow #BeerWriting and include #BeerWriting in every post. Folks gather. Don’t believe me? Follow #Birding. Happy to help. Questions in the comments will be answered. Fine, maybe this is really a 2023 forecast. Only you can decide if that is or isn’t the case.

One more best? Godspeed Brewing out of Toronto. I bought many a case for home delivery this year. Their Tmavý Ležák 12º is fabulous. For me, now figuring out what being somewhat gluten intolerant means, that’s a bit more praise than I had expected to be able to give.

Finally, the Festival of Beer Links

Think of these as the movie credits. Continuing a now week-long tradition, Boak and Bailey added a new feature to their weekly post recently which I am slowly building upon, too – a shared list of beer writing resources on Mastodon:

Try those folk as, again, we might not have a weekly weekend update this week from Boak and Bailey as we usually see mostly every Saturday and perhaps also not one from Stan at his spot on Mondays. It’s still 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 was there last week! 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 (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 wrote that and just before the first half of the final game (Argentina up 2-0 at 44:19) realized what I hadn’t included – books! Remember beer books? I wonder if I will mention one I really like this year… let’s see… (later… nope…)
**OK, that’s actually a new one.
***…even if it still published a few wowsers like the stunningly revisionist reference to the genocide in NNY against the Haudenosaunee.
****Remember when people thought “sucker juice” was a dumb mean thing to say? That was great.
***** … and where a bit oddly forced given the history, just fleeting or (worst) leveraged by the crass coat-tailing personal promoters with sticky fingers…

The Jing-Jing-Jingliest Thursday Beery News Notes Of All!!

Here we are. Christmas Eve… Eve… Eve… because the 25th is Sunday and that screws everything up. The kid still goes to school tomorrow, which is insane. I am sorta off but not off as there isn’t much happening now a week after even the staff Christmas parties are over. And… there’s a HAMMER OF THOR snowstorm coming tomorrow. All good. I’m Christmassy and that is all that counts. Fam’s all here, pressies bought and the tree is lit! I thought I would pull back the curtain and give you a sense of the life at my house at the holidays. KIDDING!!! That’s not my house, that’s “The Chess Players” by Gustav Wintzel of Norway from 1886. Look at that beer! Gotta be a litre glass right there plus the colour is key to the entire painting, establishing the triangle with the contents of that shelf… probably a mantelpiece with the firebox hidden by those rugs. Lovely.

Right off the top, how is this for a graph from the Victim of Math? Click on it for more detail. It’s the Health Survey for England’s data showing how young people there are abandoning drinking – and have been on a steady trend of going clean at an amazing rate of change. It looks like in 2017 less than 25% of women 16 to 24 well over 40%. The lads are less less inclined but seem to have gone from about 17% dry to 34% so over the last ten years. Don’t know what that bodes other than it bodes something.

Speaking of boding, Jordan wrote the third in his St. Johnian* Effort in the “boding not too welling in Ontario” series this week, the conclusion of which I will ruin knowing it is not the end… not even the beginning of the end… but more like the end of the beginning:

Let’s see if we can recap: Beer is a luxury good by default, and its cost has outpaced wage growth. As established earlier, we’re dealing with the smallest cohort of people turning 19 in living memory, a cohort smaller than any other group younger than 65. Per capita consumption is going down year over year, presumably due to multiple issues including health and lifestyle choices, but also because of decreased relevance due to affordability. Additionally, this is in the face of greater availability in terms of retail purchase locations in the province’s post-prohibition history.

Add callow youth ditching drinking to that list… Perhaps related, an interesting article in The Times on James May and his pub and the lessons he has learned about the marketplace:

Pubs, for obvious reasons, proliferated in the Victorian era, especially in towns and cities, where they were effectively the communal part of working people’s homes. We know that Ebenezer Scrooge, in A Christmas Carol, “took his melancholy dinner in his usual melancholy tavern”. But pubs don’t need to fulfil this role any more. They are entirely places where we go of our own volition, rather than out of necessity, and they need to acknowledge this. Note how it’s dreary pubs that subscribe to the old thinking, with their mediocre food, crappy karzis and limited drinks lists, that close down. Good pubs, the ones that have readjusted, are doing fine, and we don’t need as many of them as we once did.

What’s that? “Cheer! Give us cheer!!!” you say, gentle readers. Quite so. the ever excellent Evan Rail shared some wonderful Yuletide info about mulled things and spiced things as well as the celebration of wassail:

While the orchard wassail is closely tied to Twelfth Night on Jan. 5 or 6, hardcore traditionalists will celebrate wassail according to Twelfth Night on the Julian calendar, which was used in England until 1752. By that measure, the proper date for an orchard wassail would be Jan. 16 or 17 on today’s calendar. For the sake of convenience, many wassail events are simply scheduled on January weekends. In the village of Hartley Wintney in Hampshire, England, the annual wassail is set to take place on Friday, Jan. 13, with a torchlight procession that starts at the village pub, the Waggon and Horses, where publican Kaesy Steele will be serving a traditional mulled cider.

Do we still care who owns the brewery? I mean, I was sorta making fun of this idea back in 2015… seven years ago tomorrow. Pete Brown updated the dance card and quite rightly treated craft and not craft as all the same thing:

Many leading craft brands have now been acquired by the giants. That’s just how it is. Now – the ownership structure of the beer industry may be of no interest to you. If you’re already drinking mainstream lagers from global giants and you just occasionally fancy something hoppier, that’s up to you. I won’t judge. However, if one of your motivations for drinking craft beer – or just as importantly, cask/real ale – is that you want to support small, independent businesses, it’s not always obvious whether or not the brand in front of you is the real deal.

Nice. Just remember that ownership is only half the story. Obligations in law like debt and shareholder agreements have as much or more influence over a business’s independence. Folk that promote their independence suddenly find, upon a downturn, that they are quite dependent. Consider the Case of Mr. Musk.

Now… in history making history, Ron pushed the early edge of brewing records and published in 1805 pale stout recipe.

Here’s proof that Stout didn’t always imply a dark beer. An example of the pale malt analogue of Brown Stout. It’s a type of beer which must have died out early in the 19th century as this is the only example I have. I’ve no idea why it disappeared but it may be connected with Porter brewers moving to brewing only dark beers. The grist couldn’t be simpler: 100% Hertfordshire pale malt. There’s really nothing more to say.

And Liam found a reference to India Pale Ale dated 1824 (proceeded by “West”) and set off a bit of speculation as to its meaning and implications. I would only add that Vassar in the 1830s referred to one of his ales as “South” as illustrated to the left – but I am quite sure he did not create something called Southern Ale. Just as “style” is useless before it is defined and defined again by Jackson in the 1980s, the further you go back from that, the less meaning categories have. Ideas can’t flow backwards. I suspect that the predecessors to IPA, both eastern and western classes, were the English strong ales named after cities like Taunton and Dorchester and Derby, both evolving and branded according to given marketplace expectations.

It’s that time of the year. No, not just for Ron’s DrinkAlongAThon. The time for lists!! Best wines and Golden Pints. Here are the ten most read stories on Pellicle. Here’s Lisa’s. Alistair of Fuggles has been putting together his “best of” lists including best pales and best oranges to browns. I like the organizational decision he’s made, abandoning illusion for the actual. I suppose he could have gone with viscosity instead of colour. Perhaps in 2023! Jeff of Beervana has gone in another direction and provided us with his favourite photos for 2022. And the Beer Crunchers have jumped ahead with their US craft beer forecast for next year with some refreshing honesty:

Some brewery owners realized that the bigger they got, the more HR became part of the job, when they just wanted to focus on the beer itself. Other brewery owners turned out to be assholes and represented the HR-risk themself. Regardless of the reason, a significant number of breweries are for sale or have been sold in the past year. Some are of great value and truly worth every penny. Others are worth zero, or worse. Expect to see more interesting sales, depressing closures, and everything in between. You won’t be able to keep up and the action already underway.

Note: I had no idea this sort of thing was done:

In February 1961 Guinness paid the London brewer Watney Combe Reid £28,000 to discontinue Reid’s Stout. This was to secure the position of Guinness’s new nitro-keg product – it was clearly worried the Red Barrel keg beer brewer’s stout could be a rival to keg draught Guinness

Finally, Boak and Bailey added a new feature to their weekly which I am going to copy… literally cut and paste… then slowly build upon, too – a shared list of beer writing resources on Mastodon:

Please let me know when you see more to add to the list. I’ll be back next week with my own “best of” post. Not sure if it will be on Thursday or Friday. There’s a long drive between now and then. And bird feeders to fill. Naps, too. May even need to check the lake temperature to see what’s what. You might not have a weekly update from Boak and Bailey as we usually see mostly every Saturday and also also perhaps not from Stan at his spot on Mondays. Still, check and see if there is the weekly and highly recommended Beer Ladies Podcast. The OCBG Podcast is on a very quiet schedule these days – but it was there last week! 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 (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!

*Funner if you pronounce it properly – “SinJinnyIn“!

Weeeeeeeeeeeee!!! It’s The Ten Days To Christmas Beery News Notes Post!!!

I can’t figure out if being pressed for time will make these notes this week brief or lengthy. The line “I didn’t have time to write a short letter” which is linked to Mark Twain mostly… but in my mind to Jonathon Swift… but in reality to 1600s French mathematician Blaise Pascal… comes to mind. See, not only is it Yuletide with all the running around, I had to finish my bridge. One of the reasons the old beer blog and especially historical research leading to more on the old beer blog quieted a bit has been my part secondment to a big bridge project. Well, it opened to the public Tuesday as Fine Balance Brewing of our fair city’s east end celebrated on Facebook with the image above hoping to see a stream of west enders now heading their way. On time. On budget. Huge fun project. Happy to be the guy who wrote the contract and negotiated the deal.

Enough about me… first up, Christmas has beer RUINED for some in Gloucestershire:

Motorists faced delays on a motorway after boxes containing sweets and beer kegs were spilt over the carriageway. Two lanes of the M5 in Gloucestershire were closed after the spillage which also included books. The problem was reported at 06:30 GMT on Friday and lanes 1 and 2 southbound were closed between junction 13 at Stroud and junction 14 at Thornbury.

And things are tightening in other ways, of course, but I won’t add my list to the lists of disappearing craft breweries as B² did last Sat. And even though I expect it would upset one of those passive aggressive reductionist kitten craft mascots who demand that no one expresses opinions… I have to say this is one of the more interesting observations on how bad the situation is situation from John Porter:

The problem, as we both know from Publican Industry Report days, is that new breweries and pubcos arrive in a flurry of PR and excitement, and tend to disappear quietly to avoid unpaid bills and disgruntled investors. Like you, I suspect there’s always a lot of double counting.

Jordan is crunching the numbers in Ontario and the news is also not that good here for the beer industry. Ontarians are getting older on average and newcomers may not all be all that interested in beer. Beer volumes sold have hit the lowest point in 73 years. He uses words like “eerily” and “painstakingly” and “hanging” and “I’m forced to manually” and “irresponsible” and “robust” which seems all very… err… physical… but the point is not only made but well proven. The arse is out of it all.

The badness reaches out in all directions as these things go sideways. At what point should drinkers rally around with a bit of focus to save the best? And when is it an end or a new beginning?

Real ale fans were saddened to hear of the forthcoming closure of Manchester’s Beer Nouveau… Though Steve Dunkley’s popular tap is no more, the story is not yet over under the railway arch at 75 North Western Street. The space is being taken over by Katie Sutton, the new owner of Temperance Street Brewery. Renamed the Temperance Street Brewery & Tap, the venue will initially open Fridays and Saturdays. Katie works full-time in the NHS, so she is being supported by Matt Gibson of Temperance Street Cider. Both the brewery and the cidery already operate out of the premises and extensive work is not needed.

Speaking of the NHS, Martin once again has shown why private reportage of thing beery are so helpful, this time with a photo essay from his trip to Cologne focusing on Gaststätte Lommerzheim aka Lommi’s. Linger over the images like the one right there. Not all samey pretty beer porn like we see so often. And a brief tale of prowess:

More customers under 30 than over 50, and Mrs RM the only non-bloke, but she outdrank them all. 3 in 20 minutes and we were gone, after admiring the tree outside the Gents (so not quite the Combermere). Honestly, it was perfect, like your favourite Sam Smitha if it wasn’t run with lunatic rules.

It is interesting to see how quickly the discounting of bulk brewery owned Bourbon County is happening this year:

… stumbled upon the below this afternoon. Can confidently say I never expected the reserves and prop to be on the shelf 16 days after Black Friday. Happily took a barelywine and prop and went on my way.

Also interesting to note that one long standing ad placement with Sound Opinions, a US public radio music program out of Chicago, has been dropped. The email read:

We recently learned that we’re losing a significant portion of our funding in 2023. Our long relationship with our major sponsor, Goose Island, has ended due to the shaky economy. We have other revenue sources: a generous grant from the Goldschmidt Foundation, small ad buys, and individual donations from dedicated listeners like you. But it’s not enough to keep the show running at full speed.

If you like music, listen and give. It’s dandy and via Patreon there are a number of bonus features.

The Japanese marketplace appears to have recently hit a particular point of inflection beer-wise-ly:

Beer and quasi-beer sales fell 8 pct from a year before in Japan in November, still reeling from October price hikes, estimates from Kirin Brewery Co. and others showed Monday. Asahi Breweries Ltd. reported a 7 pct drop in the value of its sales, while Kirin logged an 8 pct fall in volume and Sapporo Breweries Ltd. a 7 pct decline. Brewers incurred marked drops in sales of canned products, mainly for household consumption.

Jeff wrote the first “best of list” that wasn’t an unrealistic, purely sample based thing submitted months ago to a mag for the editors to churn upon. He also led up front with excellent context:

Obviously, no one can try all new beers in a year. As all sample groups are, this is highly individual. And, since I do most of my drinking in Oregon, it’s got a lot of Oregon beer. It’s also not exhaustive. I recall a wonderful pFriem Canadian Lager I enjoyed at the brewery, a delicious gueuze from Tilquin I enjoyed at a beer festival in Oslo, a cracking good festbier at Heater Allen, and more. Furthermore, if you think I avoid hoppy ales, behold: this list is lousy with ‘em! I love all beer styles, and it seems like 2022 was a good one for hops.

And Pellicle posted a profile of Glasgow brewers Epochal, sometime past subject within these here weekly notes:

Epochal specialises in barrel-aged pale ales, table beers, Scotch ales, porters and stouts—the latter two having a rich history in Glasgow. The beers undergo an extended dry hop for the duration of their secondary ageing. The mature beer is then bottle-conditioned with a small portion of one-day-old fresh beer, a process employed by one of Scotland’s top 19th-century brewers, the Glasgow-born James Steel. The entire process takes anywhere from three months to a year, resulting in beers you can ponder over, or drink for pure pleasure, depending on your mood.

Is GBH becoming a travel vignette site?

Finally, wrongest quote about the history of beer passed my eyes this week:

For most of the time, intoxication was not the main purpose and could only be achieved to a limited extent, if at all, given that beer had a low alcohol content for most of human history.

See, to make weak beer you either need to first make strong wort or you have to waste resources to boil way too much watery wort. It’s how it works. If you don’t believe me, ask Babylon. Please do better. If only at this Yuletide.

That’s it! Next week, the best reading of 2022 will be mentioned here as well as perhaps also in the updates from Boak and Bailey we see mostly every Saturday and also also perhaps from Stan more now on a Monday than almost ever! Check out the weekly and highly recommented Beer Ladies Podcast. The OCBG Podcast is on a very quiet schedule these days – but it’s coming back soon. 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 (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!