Category: Denmark

The “Gotta Mow And Gotta Pay My Taxes” Time Of Year Beery News Notes

 

Late April reminds you why it is the cruelest month. Taxes and lawns. Taxes and lawns. You know, the neighbourhood’s lawns may look a bit crap because people can’t figure out and if the “No Mow May” thing applies (i) up to and including May or (ii) just during May.  Me, I am just lazy. See, I have one of those whirly manual mowers that doesn’t cut so good so it takes five times longer than it should and leaves me beat. What’s new this year, however, is news that “No Mow May” might actually be bad for bees! Apparently it’s like feeding your children by leaving hard candies around the yard. Not sure how that fits into my lazy plan… but I’m working on it. That’s my Grandfather up there, by the way, out with the lads about a century ago when he was in his twenties. Second from the right. In case it isn’t obvious to one and all, his name was Jimmy.

Speaking of the crop to come, I wondered to myself when I saw this report in the Western Producer on the forecasts for the next Canadian barley harvest:

Canadian barley supplies are likely to be burdensome in 2024-25, according to a market outlook published by the Saskatchewan Barley Development Commission. Supplies are forecast to be in the range of 10.7 to 11.7 million tonnes. “This is well above the 2023-24 supplies at 9.65 million tonnes and the five-year average of 10.3 million,” stated the report authored by LeftField Commodity Research.

Last time I heard the word “burdensome” used like that was when I was eight years old and asked too many questions about the rules of the hockey as Dad was trying to watch an NHL playoff game on a snowy black and white TV.  Seems the language of barley forecasting is all rather ripe. We read “…lower prices combined with poor movement have cast a shadow…” and “…supplies will be bloated…” as well as “…France has got some problems…”

While we are on the subject of brewing malts, Matty C has been busy scribbling away and shared his story “How British Heritage Malts Are Making a Comeback” at CB&B starting with the tale of one particular ale:

That grist includes small portions of amber, black, brown, and chocolate malts—each about 5 percent of the bill. The most significant twist, however, is that McKenzie replaces 20 percent of the pale base with malt made from a specialty heritage barley variety known as Chevallier, produced by Crisp Malt of Great Ryburgh, Norfolk, in the east of England. A two-row, narrow-eared variety, Chevallier dominated barley farming in England throughout the 19th and early 20th centuries, beginning to fall out of favor about 1920. By 1940, production of Chevallier had ceased. In 2017, however—after four years of small-batch trials—Crisp commercially released a five-ton batch produced at its traditional floor maltings at its headquarters in the east of England. At RedWillow, McKenzie was one of the first brewers to get to play with it.

Sounds good – but bring me my Battledore Porter and I’ll be right in there.  Speaking of wishes come true,  NHS Martin moved beyond the boundaries of mere beer when he and she explored a rather empty Sophia, the capital of Bulgaria, this week:

Blimey. 9 million in 1985 before Communism crumbled; 6.5 million and falling now. And further Googling revealed plenty of commentary on the ageing and depopulation of Bulgaria, the result of migration, falling birth rates (1.6, same as UK) and the sporadic availability of London Pride on hand pump. It had certainly felt “spacious” on our night out, and though those craft beer bars we’d visited were busy enough I guess there’s your warning about judging a place by its craft beer bars.

Speaking of wandering worldly ways, the Tand has been considering the pubs of Oz and found one away from the tour group that made his day, The Exeter Hotel in Adelaide:*

…we found ourselves in a proper public bar, with a central bar serving the room we were in and another room opposite. It was basic, unspoilt with wooden floors, a few bar stools, a handful of characterful locals and a couple of rather fearsome women serving. We immediately knew we were in safe hands. It was stunningly good. Even on a warm Adelaide night, indoors here was way preferable. This was smashing. It turned out to be a Cooper’s of Adelaide tied house, with a reasonable number of their beers on offer. I settled on Pale Ale – fermented in the keg as are all their beers – and took in the scene. It was amusing to see some people – tourists I assume – entering, looking round and leaving with a look of dismay and concern on their faces. This was a proper pub. 

However fabulous that proper pub on that wonderful evening might have been, it still can’t rank to probably the most fabulous beer related object ever… as witness by Lars:

Just saw this: the Oldenburg horn. A family relic of the Danish royal family, kept in the vault with the Danish crown jewels, so this really is the Danish royal drinking horn. And it has a legend attached to it… According to the legend, Otto, first of the house of Oldenburg, was out hunting back in 989 when he became thirsty and said “How I wish I had something to drink,” whereupon an elf maid appeared out of a hill with the horn…

You will have to read on for more of the elven lore. We of MacLeod are totally here for these sorts of things.

In Pellicle this week we have a good bit of writing from Rachel Hendry on the phenomenon known as Babycham, its cultural meaning, its logo as well as (a bit to my surprise) its content:

Thankfully an alternative name was already being used. Be it short for champion or champagne, Baby Champ—as the legend goes—was the term used by workers in the factory to distinguish the smaller individual bottles of Champagne de la Poire from their larger siblings. This term of endearment was overheard in an early marketing meeting held at the premises and adopted as a result. Baby Champ, then, became Babycham. Ralph Showering, you may recall, had been appointed head of sales and marketing, a position he did not take lightly. The Showerings family had purchased a small herd of Water Deer from Herbrand Arthur Russell, the 11th Duke of Bedford, for their growing property and it was here that Ralph took inspiration for Babycham’s logo.

I say a bit to my surprise as I spent my high school years over forty years ago in Truro, Nova Scotia. “Of course” you say, “the connections slaps one in the face!” But… in that place there was a factory next to the facory where I made carpets on the night shift for only one week one summer** which made such delights as Moody Blue sparking wine made in part from blueberries as well as Baby Duck made of God knows what. You may still be able to buy a magnum of it for $13.95.

Some classic Ron just after last week’s deadline, starting with a photo of a plate of breakfast and summing up like this:

I fiddle around on the internet for a while. While sipping whisky and stuffing my face. Eventually it says my flight is 45-minutes late. Though, by the time it leaves, it’s delayed by more than an hour. Not much to report about the flight. We take off, fly for a bit, land and then spend forever taxiing to the terminal. When I open my front door, there’s a cup of tea ready. Andrew tracked my flight this time.

Good. Cup of tea and a rest. That’s what Ron needed.

I’ve done a few modest sponsorship deals so it was interesting to read that the English Premier League is moving forward with a four year deal with Guinness as sponsor:

English football’s top flight is toasting a £40m sponsorship deal with Guinness after the Diageo-owned brand saw off competition from Heineken. Sky News has learnt that the Premier League has informed its 20 clubs, which include Everton, Manchester City and Sheffield United, that it is backing a £10m-a-year agreement beginning next season. The deal, which has not yet been formally signed, represents a big financial uplift on the Premier League’s existing partnership with Budweiser’s owner, AB InBev.

The match makes more sense than Bud… except it seems a bit, you know, cheap even though it is up from £7,950,000 a year for Bud.**** When you do a deal like this you should get some exclusive access to the fans in all those twenty fitba stands. That’s a lot of thirsty people. Unlike most naming rights sponsorship deals, the sponsor here actually should get a enhanced revenue stream in addition to loads of advertising and name placement. This boils down to £10 million divided by 360 games or £27,777 per league game not counting Cup or other games. Average game attenence so far is 38,486 meaning its 72p per attendee per game. Won’t this deal generate more value to Guinness than that?

Note: one of the reasons I look away whenever I see the word “neo-prohibitionists” is that the arguments from those who use it are so poorly made. Their cause may have a point… maybe… but, face facts, no government is shutting down the alcohol trade – the taxes are too sweet even if the behaviour causes so much harm. Which is the other reason: the dumb calls to liberty. It’s like that call for the liberty to starve under the highway overpass. The only argument that makes sense is that this is all about taking reasonable risks.

Much conversely, Boak and Bailey wrote a review of Dr. Christina Wade‘s The Devil’s in the Draught Lines which immediately saw me reaching for my iPhone so I could buy my own copy online:

Structurally The Devil’s in the Draught Lines resists the simplicity of chronology. Instead, each chapter covers a different angle and whizzes us back and forth through hundreds of years, from the mediaeval world to the 21st century. There’s also room for stories around race, culture, gender identity, with names and faces unfamiliar to us, like Lizzie and Lucy Stevens of Closet Brewing, and Apiwe Nxusani-Mawela of the Tolozaki Beer Company. In fact, there’s the equivalent of about 25 Pellicle articles hidden throughout the book – and we mean that as a compliment to both parties.

Inspired by the clever as I scanned the wide world for more beer reading, I saw that The Journal of The Institute of Brewing had released a few issues for 2024 on its relatively recent site and, while some can thrill to tales such as the “role of temperature in sporulation was investigated at 25, 27 and 30°C by measurement of the rate of sporulation over ten days,” this article drew my eye perhaps a bit more avidly towards the screen as it deals with that old chestnut, the diastatic variant:

Diastatic variants of Saccharomyces cerevisiae are unusual in producing an extracellular glucoamylase which enables the breakdown of starch to fermentable sugars. Diastatic S. cerevisiae has long been viewed negatively as a contaminant of especially beer packaged in cans or bottles. However, this view is being reconsidered due to the opportunities that diastatic strains present for niche fermented products and distillation applications…. This review highlights the utilisation of diastatic S. cerevisiae for its flavour potential, and processing applications in the brewing, distilling, and biofuel industries.

“Whachamacsayin’?” I hear you cry out? More in laypersonspeak over here at Escarpment Labs*** but I think we can all agree on need for increased oppportunities for niche fermentated products. Unless that means White Claw.

Treat of the week? Check out “Eating high” the 1966 video of the London Post Office Tower’s rotating restaurant included with this post at A London Inheritance.

Aaaaannnnnd… again we roll the credits… well, the credits, the stats the recommends and the footnotes and the many ways to find good reading about beer and similar stuff via any number of social media and other forms of comms connections.***** Want to keep up with the news before next Thursday? Check out Boak and Bailey every Saturday and Stan the very next Monday upon which he decides to show up at the office. Look at me – I forgot to link to Lew’s podcast. Fixed. Get your emailed issue of Episodes of my Pub Life by this year’s model citizen David Jesudason on the odd Fridays. And Phil Mellows is at the BritishBeerBreaks. Once a month, Will Hawkes issues his London Beer City newsletter and do sign up for Katie’s now revitalised and wonderful newsletter, The Gulp, too. Ben’s Beer and Badword is back with all the sweary Mary he can think of! And check out the Atlantic Canada Beer Blog‘s weekly roundup. There is new reading at The Glass which is going back to being a blog in this weeks best medium as message news. Any more? Yes! Check to see the highly recommended Beer Ladies Podcast. That’s quite good. And the BOAS podcast for the bro-ly. And the long standing Beervana podcast . Plus We Are Beer People. The Boys Are From Märzen podcast appears suspended as does BeerEdge, too. But not Ontario’s own A Quick Beer. There is more from DaftAboutCraft‘s podcast, too.  All About Beer has introduced a few podcasts… but some may be losing steam. And there’s also The Perfect Pour. Plus follow the venerable Full Pint podcast. And the Craft Beer Channel on Youtube.  The Moon Under Water… is gone which is not surprising as the ask was $10 a month. Pete Brown’s costs a fifth of that but is writing for 47 readers over there. 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! Errr… nope, it is gone again.

*The actual scene that very evening as personally witnessed by the Tand.
**See, the shift was from midnight until noon for some unknown reason. Plus I was coated outside and in at the end of every shift with polyester from the spinning machines I was to operate. Good wage but goodbye.
***See, for example: “Saccharomyces cerevisiae var. diastaticus is beer yeast that can break down longer-chained carbohydrates (dextrins and starches) that regular yeast can’t. It doesn’t actually consume them directly, but it secretes an enzyme (glucoamylase) that breaks down dextrins outside the cell into smaller sugars that the yeast can then metabolize.“
****All stats via Lord Goog. Math by me. Govern yourselves accordingly.
*****This week’s update on my own emotional rankings? Facebook still in first (given especially as it is focused on my 300 closest friends and family) then we have BlueSky (up one to 128) rising up to maybe… probably… likely pass Mastodon (down one again to 915) in value… then the seemingly doomed trashy Twex (up five to 4,472) hovering somewhere above or around my largely ignored Instagram (161), with sorta unexpectly crap Threads (43) and not at all unexpectedly bad Substack Notes (1) really dragging up the rear – and that deservedly dormant Patreon presence of mine just sitting there. Fear not!

The 43 Days To March Edition Of The Beery News Notes

­Can we call these the dog days of winter? The evil cousin of August’s dullest days?  Storms and snows came this week with a keen intent this week putting the end of a rather warm and grey winter. Six weeks to March. Just about. Just six. I can do that. I hope I can. But how? Where to start? Well, Will Hawkes published the January edition of his newsletter London Beer City and reflected on a slightly surprising positive effect of the pandemic that he thinks he is seeing:

…amid this gloom something interesting has happened: I think London’s best pubs are as good as I’ve ever seen them. Covid-19 has done a lot of funny things to London hospitality – not least Heineken’s increasingly iron free-trade grip, a grip currently manifesting itself in a mini-Murphy’s revival – but one is the impact it’s had on our attitude to pubs. We missed them, and, as a recent Evening Standard list demonstrates, we’re keener than ever to celebrate the best ones – where hospitality, warmth, a sense of historical continuity and an unfussy approach to good drinks are the norm. After Covid, drinkers understand better this is what makes a good pub. Even service, that persistent bane of the London pub-goer, appears to have improved in our best pubs. Martin Taylor, pub-goer extraordinaire, wrote in December that “Pubbing in London is brilliant, and I can honestly say both the beer quality and the friendliness have got better since Covid.”

The Tand, no stranger to pubs, wrote about another sort of surprise he’s learned about:

Hot on the heels of me writing about the difficulties some pubs are facing, causing them to operate on reduced hours, I read with a degree of astonishment that the number of applicants to run pubs is running rather high at the turn of the year.  It seems January is the peak time for this optimistic attitude, with, according to the good old Morning Advertiser, numbers up by over 50%.  As the MA puts it,“New year, new me.

Martin found another critical factor in the sucess of a pub in these troubled times – brownness – as exemplified by the Royal Oak in Royal Tunbridge Wells:

I’d rather pay a premium for a top pint, and the symphony in brown that is the public bar is worth a quid of your money. That table of six was generating some proper banter. “Jane was standing there with her rolling pin“ “She should get off her ass and get down that catwalk“. Sorry, no context for Jane’s theatrics. In the back bar, billiards ruled.

Oh and one last thing as Jeff described found in a pub – others like you:

Mid-session, two of us found ourselves waiting in that orderly line. As you do, we struck up a collegial conversation with two women in front of us that lasted until they reached the front of the line. In an inversion of typical cultural norms, in drinking establishments it’s almost considered rude to ignore a stranger you’re standing next to. Bars encourage people to forge momentary social bonds, which make them quite special in a country where mistrust is increasingly the default position. In bars, you look for common ground, usually finding it through a joke or two.

So warmth, a convivial crowd with welcoming staff and keener management wanting their jobs and lots and lots of brown? Is that all it takes? What ever form it takes, it sure sounds good to me here stuck inside in the land of slush.

But apparently things are not good for everyone as the bad news for good beer (and allegedly good beer) has continued into the new year. Closings, sell offs and temporary renovations that just never quite end are all around us. We hear those damn kids are too damn sober, no doubt further turned off by drunk uncle’s bad language. Heck, even Uber is eating a $1,000,000,000 investment in an alcohol e-commerce delivery platform. But, if you think about it, those who spun on the way up are now just spinning in the other direction as we face the unravelling. Consider the situation at the makers of that 2007‘s special bottle in the stash, 3 Fonteinen:  “It is with deep sadness that we announce that we are saying good bye to part of our team…” Sounds like a retirement party invite. Bummer. More so if it was 15 years ago. But is this the critical point:

Not to kick a brewery when they’re down, but I never warmed to 3 Fonteinen. Sky-high prices for product that I often didn’t think warranted it. They seemed happy to pursue a cult following, which is another way of saying small and of dubious economic viability.*

Me, I’ve been recommending less expensive gueuze for (soon enough) coming on twenty years.  With 3 Fonteinen up to $15 bucks for a half bottle around these parts – when you can find it – I am quite content to pick up Timmermans when I am out and about for as little as half that price.

Speaking of the ghosts of hype past, here’s a name from the past – Mikkeller! Remember them? Been years, right? Bear with me as this takes unpacking. Well, just like they asked beer buyers to run through all their spare cash back then, it appears – background care of Kate Bernot in GBH back on New Years Eve 2021 – that they had taken the business model to heart and had found themselves short on dough. So they sold off some of the family silver – maybe:

What this multimillion-dollar infusion from Orkila means for Mikkeller—a global beer company with dozens of locations worldwide—is made less clear by the company’s ownership structure. In a 2018 analysis, Good Beer Hunting found dozens of different companies had been formed over the years, each with varying degrees of ownership in different bars or businesses under the Mikkeller banner. This expansive network is presumably necessary given the company’s different owners, partnership structures, and the many countries in which it does business. At the time, Bjergsø described the number of companies he owns around the world as “more than 25.”

I say “maybe” (having stirred the corporate law pot a bit in private and public practice) because with a nutso corporate model like that who know what was bought for what – and who know who’s left in charge! As far as the “presumably” goes, sounds to me like someone along the way met a clever corporate lawyer who knew a clever corporate accountant.  And then they went to work on Mikkeller. It is all a lovely opportunity for holiday second homes for consulting business professionals. And perhaps it is happening again. Anyway, now over two years later Jessica Mason for The Drinks Business seems to now have had more luck finding folk to speak on the record** as well as off the record, too, to explain what’s really been gone on behind the scenes since then:

Speaking to the drinks business, Mikkeller CEO and founder Mikkel Bjergsø, said: “We can confirm that Carlsberg has acquired a 20% stake in Mikkeller. Carlsberg has bought the primary stake from our current co-owners, Orkila.” The sale, which was made for an undisclosed sum, has been rumoured by insiders close to the scene as a significant amount, but nothing compared to the amount that Carlsberg offered for the entire Mikkeller business. According to industry sources: ““Carlsberg offered DKK1 billion (£115 million) for the lot [but] the US company which owns 49% weren’t prepared to sell their shares just yet…  the insider hinted that “regardless, Mikkeller becomes a Carlsberg brand” and “Mikkel walks away with a big wedge and still owns shares”.

Carlsberg! So… a frankly tired brand with a confused corporate structure, likely fleets of professional consultants and a lot of baggage is being taken over effectively by a big brewery no doubt care of a carefully crafted shareholders’ agreement. See, shares aren’t equal if the shareholders’ agreement makes some more powerful than others.

Note: before there was Boak and Bailey there was…

And I was a bit surprised by comments related to the UK government not offering beer in diplomatic settings as I am pretty sure that was not the point about this story on the government’s wine cellar:

The report in The Guardian on the UK government’s wine cellar was published on Thursday after repeated delays. It showed that 130 bottles were consumed during the year to March 2021, while a further 1,300 were drunk during the year to March 2022. The consumption was a drastic drop compared with the 3,000 to 5,000 bottles of wine and spirits usually consumed in a year as the government scaled back its activity during lockdown and the lack of international travel. The cellar is meant to “provide guests of the government, from home and overseas, with wines of appropriate quality at reasonable cost”. But a large amount was still spent during the Covid crisis on topping up reserves. From March 2020 to 2021, £14,621 was splashed out on 516 bottles of red bordeaux wines, costing about £28 each. 

What the report in The Guardian misses is that for 12 or 13 years, the government wine cellar has largely paid its own way. How they do that? Mine doesn’t! But by selling of some of the old stock that’s been selected and stored since 1908 of course – as the government report itself explains:

The first sales from the cellar stock took place in March 2012, delivering a £44,000 return to off-set the 2011 to 2012 purchases of new stock, which totalled £48,955. The difference was covered by additional funds paid back to Government Hospitality by other government departments for work under-taken on their behalf.  Between 2011 to 2012 and 2018 to 2019, the cellar was self-financed through sales and additional funds paid to Government Hospitality for work under-taken on behalf of other government departments. Sales were not possible in 2020 to 2021 due to the outbreak of the coronavirus pandemic in February to March 2020. Sales resumed in 2022 to 2023 and we anticipate further sales during 2024

What an excellent government program! Self-supporting, generous as well as prudent. And, as was pointed out, Bordeaux averaging £28 a bottle is pretty savvy buying. Oh – and no one wants ancient cellared beer at the diplomatic reception. Except if it’s a beer trade association lobbying effort. Speaking of Bordeaux, The Beer Nut went a visiting and tried the beer:

Bordeaux was not as I expected. My assumption was that a city so closely associated with one particular product, one which has an arcane and highly-specified quality control procedure, would be a bit of a monoculture as regards food and drink. Far from it. There is a vibrant, varied, multiethnic food scene, although of course high quality French food is very easily come by. And the wave of microbreweries that began to sweep the country a decade ago is very much in evidence here too. Though the city is easy to get around, beer places tend not to open until later afternoon, and several were taking an extended January vacation, so what follows is a very far from comprehensive guide to the Bordeaux beer scene.

Far less tempting but even way more surprising for the fact that it is extremely odd to be asked to read about the drinking habits of Russian and Belarussians without any real mention of, you know, the frikkin’ genocidal war to explain why the story was published …  aren’t tomato beers a pretty clear signal we have entered another sadder phase of post-craft?

The tomato mix includes both puree and ketchup, and it goes into the tank post-fermentation. “We found that using tomato puree solely [gives] us too bitter and sour a taste,” Vasin says. “Adding ketchup to the mix [smooths] things out. We source it in bulk, so it’s easier to use with our volumes.”

Mmm… ketchup. Bulk Belarussian ketchup beer. Newsworthy for sure. I remember when I worked in Poland back in 1991 there was Albanian carrot jam still being sold at the state run grocery store.  For more appealing was the news that The New Scientist reported on the make up of Guinness yeast strains this week:

The Guinness strains were also found to produce a specific balance of flavour compounds, such as 4-vinyl guaiacol, which produces a subtle clove-like aroma, and diacetyl, which imparts a buttery taste. The team also found that the two strains currently used by Guinness are descendants of a strain used to brew the stout in 1903… “What is particularly unique and exciting in this work is that the company has quite detailed records on the historical handling of the strains,” says Brian Gibson at the Technical University of Berlin, Germany. “This information could potentially be used to further develop these yeasts or other yeasts used in industrial applications.”

Great point, Brian. Lars took the time to get into a little (…well, a lot…) more detail than that, unpacking and unpacking like… like Lars. And then Martyn jumped in too:

Between 1810 and 1812 alone, the St James’s Gate brewery pitched with yeast from seven different breweries (David Hughes, ‘A Bottle of Guinness Please’: The Colourful History of Guinness, Phimboy, Wokingham, Berkshire, UK, 2006, p69)…  according to a writer in 1884: “Mr Edward Purser [one of Guinness’s senior brewers] informs me that yeast from Bass’s brewery at Burton on Trent is extraordinarily active when transferred to Guinness’s fermenting vats in Dublin, but in time its action becomes tranquil, being…  modified by the surrounding circumstances and probably by some difference in nutrition.” (Journal of the Society of Arts, London, England, vol XXXII, no 1,659, Friday September 5 1884, p998)

And as we near the end this week, speaking of Guinness, and perhaps nearing his own end if he keeps this sort of behavious up, the tale of “man drinks 81 pints of Guinness“:

A Guinness-mad bloke who went viral for bragging that he downed 81 PINTS in one weekend has shrugged off those who branded him “moronic” for risking his life – claiming he didn’t even have a hangover… The 33-year-old says he began drinking at 1pm on Friday December 29th at his local boozer and continued over the next two days finishing his 81st pint at 9pm on New Year’s Eve – before heading to bed before midnight. Sean said he spent a whopping €400 on beer across the three days and says Guinness is his favourite alcoholic beverage.

Pfft! Try that on thick Belarussian ketchup beer. Finally, Pellicle utterly refutes the notion of the phrase “not a sausage” this week with a story of the links, a personal portrait by Isabelle O’Carroll:

Although pork is an ideal candidate for a sausage (because of its flavourful fat which cures well,) the earliest kinds of sausages tended to be a blood sausage, a plentiful byproduct from the slaughter of animals. The infinite types of sausage that exist attest to the creativity of humans. There are dried types, like the French saucisson or Chinese lap cheong, fermented, such as Italian mortadella or German Bierwurst, and smoked, such as Corsican figatelli, a sausage made from pork liver which is smoked for four to five days. “Chopped or ground up, mixed with other ingredients, and pressed together, meat scraps can provide one of the heartiest parts of a meal—and even one of the most luxurious…”

And so say all of us!!!  And now, once again – roll the credits… well, the credits, the stats the recommends and the footnotes. There is a lot going on down here and, remember, ye who read this far down, look to see if I have edited these closing credits and endnotes (as I always do), you can check out the many ways to find good reading about beer and similar stuff via any number of social media and other forms of comms connections. This week’s update on my emotional rankings? Facebook still in first (given especially as it is focused on my 300 closest friends and family) then we have BlueSky (up a nudge to 113) rising up to maybe… probably… likely pass Mastodon (holding at 911) in value… then the seemingly doomed trashy Twex (still at 4,434) hovering somewhere above or around my largely ignored Instagram (hovering at 164), with sorta unexpectly crap Threads (43) and not at all unexpectedly bad Substack Notes (1) really dragging up the rear – and that deservedly dormant Patreon presence of mine just sitting there. All in all I now have to admit my dispair for Mastodon in terms of beer chat and accept that BlueSky is the place in “the race to replace.” Even so and all in all, it is #Gardening Mastodon that still wins but here are a few of the folk there perhaps only waiting to discuss beer:

Alan McLeod | A Good Beer Blog (… me…)
Stan Hieronymus | The Man!
Boak & Bailey | The B² experience
Curmudgeon Ale Works | Jonathon is Brewing
Katie Mather | Shiny Biscuit and Corto
David Jesudason | “Desi Pubs” (2023) author
BeoirFest | They say “Let’s Talk Beer”
Ron Pattinson | The RonAlongAThon Himself
Al Reece AKA Velky Al | Fuggled
Jennifer Jordan | US hops historian
Andreas Krennmair | Vienna beer and lager historian
Beer Ladies Podcast | Lisa Grimm and colleagues
The Bar Towel | Toronto’s chat zone for beer lovers
Chicago Beer Society | Folk in Chicago getting social over beer
Jay Brooks | Brookston Beer Bulletin
Joe Stange | Belgian beer expert, beer magazine editor
Cider Bar | Barry makes Kertelreiter cider
Laura Hadland | CAMRA historian and beer writer
Brian Alberts | US beer historian
Jon Abernathy | The Beer Site
Maureen Ogle | US Beer Historian
Lars Garshol | Norwegian Beer Historian and Kveik Hunter
James Beeson | Beeson on Beer
Carla Jean | MAINER!!!
Thandi Guilherme | Beer Ladies Podcast Co-host
Lisa Grimm | Beer Ladies Podcast Co-host
Roy of Quare Swally | Beery ramblings from Northern Ireland
Rob Talksbeer | Podcaster and Youtuber
Anthony Gladman | UK Drinks Writer
Jeff Alworth | Manna Of Beervana
Northwest Beer Guide | Fairly self explanatory… but not NW Latvia…
Evan Rail | Prague based GBH editor, freelance writer, NYT etc.
Todd Alström | 50% of the Alströms
Jacob Berg | Beer talking librarian

And remember to check the blogs, newsletters and even podcasts (really? barely! This era’s 8-track tapes!) to stay on top of things including the proud and public and certainly more weekly recommendations in the New Year from Boak and Bailey every Saturday and Stan back at his spot for 2024 on Mondays. Look at me – I forgot to link to Lew’s podcast. Fixed. Get your emailed issue of Episodes of my Pub Life by this year’s model citizen David Jesudason on the odd Fridays. And Phil Mellows is at the BritishBeerBreaks. Once a month, Will Hawkes issues his London Beer City newsletter and do sign up for Katie’s now revitalised and wonderful newsletter, The Gulp, too. Ben’s Beer and Badword is back with all the sweary Mary he can think of! And check out the Atlantic Canada Beer Blog‘s weekly roundup. There is new reading at The Glass which is going back to being a blog in this weeks best medium as message news. Any more? Yes! Check to see the highly recommended Beer Ladies Podcast. That’s quite good. And the long standing Beervana podcast . There is the Boys Are From Märzen podcast too and Ontario’s own A Quick Beer. There is more from DaftAboutCraft‘s podcast, too.  All About Beer has introduced a podcast… but also seems to be losing steam. And there’s also The Perfect Pour. Plus follow the venerable Full Pint podcast. And the Craft Beer Channel 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!

*And… is there really “a big difference between having a private conversation and publishing a statement on a public microblogging website” these days? Gotta think a bit about that.
**See in GBH: “…Madsen declined Good Beer Hunting’s request for a phone interview, and did not address specific questions about the transaction posed to him by email. Orkila Capital also did not respond to a request for an interview…” Gotta love that J. Jonah Jameson tone but the transparency is most welcome.

Your Beery News Notes For Another Week Filled With Frosty Risks

Here we are. Mid-May and… the tomatoes have had to been covered and stuck in the shed for two nights. It was +0.7C Wednesday at 6 am and -1.0C on Thursday at about the same time. Lordy. BTW, I’ve hit 60 (as I have mentioned a number of times) so I plan to say “Lordy” more.  Martin, who I suspect also says “Lordy” a lot, thumbed his nose to the fear of frost and spent some time at the seaside. Withernsea, to be exact. He spotted the same thing in real life that I did in his photos: “… the pub a minor joy with comfortable seating…” Now that I’m 60 I can say what I’ve known in my heart since I was a teen. Nothing like a comfy seat. Now, I know that this may not the sort of hard hitting beer journalism that you have come to expect hereabouts but I say it is beer realism. Happy butt, happy lad.

First up and not as happy, Lew made an interesting observation this week in his column at The Full Pint:

Failure might be on the way, because cost inputs in brewing have gone up and up, and people don’t want to see more price increases in the cooler. How can they not, when I hear from brewers about double-digit increases in packaging prices (glass, cans, kegs), 50% jumps in energy costs, and (finally) increases in labor costs. That’s why prices go up…mostly. But prices also go up sometimes because everyone’s waiting for the big brands – either in sales, or reputation and cachet – to go first, and when they do, everyone rushes to follow. That’s not collusion, they didn’t conspire to do it, it’s more like a stampede. When one buffalo starts running, pretty quickly they’re all running, because no one wants to get left behind.

It’s true that there’s price input pressure but there’s also the reality of sluggish interest in beer. Because, you know, people can run in any number of directions – including to straight to pouring other drinks in their glass. How many breweries are comfortable with the prospect of cutting output and raising prices?

Speaking of which, I had my first natural wine last weekend. My notes: “Yeasty, orange pear juice fruit, dry with light bubble and green pepper end with a little white pepper. Watery Creamsicle with mineral herb?” Perhaps not a repeat buy for me but interesting enough as experience goes. I only mention that (and not anything else like the name of the wine) as I read a piece in a newsletter called Everyday Drinking about how unpleasant natural wine fans are and I don’t want anyone showing up on my door:

Almost immediately, our natural winemaker launched into a rant. First, about the winemaker we’d just visited. “What is biodynamic anyway?” he said. “They can just buy the biodynamic preparations online.” This rant wasn’t surprising. There is possibly no group of people on earth who talk more shit about one another—behind one another’s back—than natural winemakers do. Plus, the biodynamic winemaker had already told us he’d once partnered with this guy and they’d had a “philosophical” falling out.

Yikes. Yet… is it true? Pellicle steps up to the defence of the naturalistas with a day in the life of an Australian harvest:

It is one of the rainiest seasons you’ve ever seen or heard of, and winemakers are anxiously racing against the threat of mildew and rot—the two inevitable results of rain falling on grapevines. Not to mention the birds and the kangaroos, constant predators of your fruits who find their ways past fences and through the netting, so much do they enjoy sucking the juice out of the berries or nibbling entire bunches.

Not at all unpleasantly, Eoghan guided us to an article in The Brussles Times about, what, appropriation of Belgium’s national drink by adulterous hegemonistic US craft:

The competition had a total of 24 “Belgian-style” beer categories, for which US beers took home most of the prizes. Canadian brewers also got more medals than Belgian ones for “Belgian-style” beers, receiving four prizes. “It’s been said that Belgian beer is having some difficulties on the international scene due to a lack of innovation. I think we are proving the opposite with our Seefbier, a beer style that dates back to 16th century Antwerp,” said Johan Van Dyck, founder of the Antwerp Brewing Company.

See also. Interesting use of “innovation” up there which leads us to Ron who suggests it’s a misuse and mislabelling of what is really just change:

True innovation in brewing is far rarer. Things like the adoption of the hydrometer and thermometer. Baudelot coolers. Refrigeration. Pure yeast cultures. Mash filters. Continuous fermentation. (It may have been a total disaster, but it was truly new.) Stuff that really hadn’t been done before. And genuinely transformed brewing. Most of what’s called innovation today? Mere tinkering with ingredients. While change is inevitable, it’s rarely innovation.

Speaking of which, I was there until the flavoured barrel-aging.  Why can’t we respect the fundamentals? Speaking of which, the archeological record could support a Journal of Archaaeological Brewing but no one seems to want to do it.

Jeff posted a few thoughts about “innovative” collaborations in the land of good beer, a concept which long ago morphed from brewers getting together to beer writers getting their names on beer bottle labels to anytihng imaginable to… to… perhaps the unimaginable:

I may be an outlier here, but as a rule of thumb, I personally would never green-light a collab with any packaged meats product. No doubt some drinkers will cotton to the idea of a meaty brew, but are their numbers sufficient to offset those who gag at the idea? Put another way, one way to consider the potential harms and benefits of a potential collab is to ask whether people will confuse it with an April Fools joke. If the answer is even a maybe, it’s probably a poor opportunity.

And Cass posted an excellent update on the state of brewing in Syracuse, NY over at A Quick Beer:

Syracuse has an up-and-coming beer scene with many new breweries in a city that’s easy to explore. We enjoyed just a taste of Syracuse’s thriving beer scene, including pioneer Middle Ages, modern breweries such as Talking Cursive, Meier’s Creek, Buried Acorn and Bullfinch, plus checking out Syracuse’s Tipp Hill neighborhood and Seneca Street and SingleCut in nearby Manlius.

What that? NO, that’s just the blurb. He posted a video! Cass also runs the excellent (and perhaps older than this here space) The Bar Towel Forum for all your beer chatting needs. Speaking of which, the Craft Beer Channel has hit a decade of beers by video.

Health question: why does the congratulations  around someone saying they are doing so well and feeling much healthier off the booze require also praising the person for also not recommending anyone else try it? Taboo?

Only tangentially related, Stan was having to be pretty blunt this week. His round up was only about the botch of a conference put on by the Brewers Association that I touched on that week – a botch which left him in less than a positive mood:

Last month I wrote, “It’s not my goal to find less pleasant stories to balance the feel good ones, but some weeks that is pretty easy.” There were stories last week that you might label “feel good,” but by the time the week ended nothing felt very good.

The Beer Nut made a few interesting observations about the state of BrewDog’s beer as well as the big surprise in beer for 2023, the battle for stout supremacy:

he first beer to catch my attention was Black Heart. BrewDog has been marketing this heavily as a Guinness substitute, and just like with Ansbach & Hobday’s London Black last year, I wanted to put that to the test. Unlike London Black, however, this one does actually meet the brief. They’ve matched the strength of Draught Guinness in Britain where it’s 4.1% ABV. They’ve got the texture spot on, while the flavour is very dry and rather boring, presenting an equivalent amount of toast and roast but lacking the tangy sourness which is Draught Guinness’s only real nod to having character. Mission accomplished, I guess, though BrewDog normally makes much more interesting beers than this. I would like to try them side by side if I ever get the chance.

David Jesudason (he of the BBC article on his new book, released yesterday) had an interesting article in his Substack newsletter Episodes of My Pub Life and prefaced it with this interesting heads up:

This article should be paid content. In fact, like last week’s article, it was commissioned but I chose to withdraw it from the publication as they wanted to change it too much from the initial brief. There’s no bad feeling about this decision and sometimes you have to value a compelling story above financial concerns. 

Have I mentioned that gatekeeping backseat driving editors take away as much as they add? Oh, yes… many times. Anyway, the story is about two British people who ran a pub in rural South Africa from 2003 to 2011 and all the racist bigotries they experienced. Like everything David touches (except for some editors) you will find another read that few others are sharing in the beer world.

Lastly, the structure of this piece by Will Hawkes on Copenhagen illustrates something I notice about beer writing – a familiar structure. First, I like to count paragraphs and this one comes in at a bit under 30 paragraphs with about the first two thirds revisiting known facts. Even if in this case the facts are about negative things. Not a lot of beer writing is about negative things so this is good. And this is for VinePair so that context is important. This is not craft beer bubble writing. The “story” is in the last nine paragraphs and really the final five. The fifth even starts with an introductory sentence: “On a sunny evening, it’s clear that Copenhagen is a beer town.” Then a reference to hygge (that Pete Brown told us all about way back when in his 2006 book Three Sheets to the Wind which I interviewed him about when he was speaking to me.*) And then the final happy hopeful.

That’s it! That’s enough from me.  As per, you can check out the many ways to connect including these voices on Mastodon:

Stan Hieronymus | The Man!
Boak & Bailey | The B² experience
Katie Mather | Shiny Biscuit and Corto
David Jesudason | “Desi Pubs” (2023) author
Ron Pattinson | The RonAlongAThon Himself
Al Reece AKA Velky Al | Fuggled
Jennifer Jordan | US hops historian
Alan McLeod | A Good Beer Blog (… me…)
Andreas Krennmair | Vienna beer and lager historian
Beer Ladies Podcast | Lisa Grimm and colleagues
The Bar Towel | Toronto’s chat zone for beer lovers
Chicago Beer Society | Folk in Chicago getting social over beer
Jay Brooks | Brookston Beer Bulletin
Joe Stange | Belgian beer expert, beer magazine editor
Cider Bar | Barry makes Kertelreiter cider
Laura Hadland | CAMRA historian and beer writer
Brian Alberts | US beer historian
Jon Abernathy | The Beer Site
Maureen Ogle | US Beer Historian
Lars Garshol | Norwegian Beer Historian and Kveik Hunter
James Beeson | Beeson on Beer
Carla Jean | MAINER!!!
Thandi Guilherme | Beer Ladies Podcast Co-host
Lisa Grimm | Beer Ladies Podcast Co-host
Rob Talksbeer | Podcaster and Youtuber
Anthony Gladman | UK Drinks Writer
Jeff Alworth | Manna Of Beervana
Northwest Beer Guide | Fairly self explanatory… but not NW Latvia…
Evan Rail | Prague based GBH editor, freelance writer, NYT etc.
Todd Alström | 50% of the Alströms
Jacob Berg | Beer talking librarian

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

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

These Are The First And Most Exciting Beery News Notes Yet For September 2022

So… me and we are back from holiday. And I’ve been away and back on the road for work already. Before the before I was roadlying it a lot but the big project is in the final strokes and, happily, it seems all turned out fabulously. To the extent I understand. We are well past the gravel, moved on from the concrete and are thinking asphalt. School starts next week, too. Just a few first days of school left in this family. Days are being squeezed by the junior ranks. I am looking forward to the big holiday one day, a life with days like Martin has been enjoying on his wandering retirement. He’s in the Isles this week, westering home, land o’me peeps, the Local Hero zone. I hope Alistair has been able to reach for the Kleenex. Plenty of pub social commentary and observation.

What else is going on?   First, expect a fresh breakout of the usually high quality amateur medical science* from the brewery consultancy classes as we have received harsher worser news about booze health wise in Canada:

Any level of alcohol consumption had a net negative impact on health for almost every disease reviewed by the Canadian Centre on Substance Use and Addiction (CCSA)… The health risks become “increasingly high” when someone has six or more drinks per week. And for women who have three or more drinks per week, the risk of health issues increases more steeply compared to men, research shows.

Note: four years after the j-curve was dumped, those cardio benefits have now  been ditched. You are on your own now. Ben takes the right path and suggests it is time for more consumer focused health info for drinks.

Stan shared more bad news. The Euro hop crop has been hit hard by their drought:

Estimates made as harvest began — late, in many cases — indicate that the German crop will be down about 20 percent from 2021, and 18 percent below and average year. The Czechian crop, which is almost entirely Saaz, will be down 43 percent from last year’s record crop. BarthHaas reports, the “early maturing German varieties (Hallertau Mittelfrüh, Northern Brewer, Hallertau Tradition, Perle) are affected and will yield poorly. Rainfall towards the end of August are giving hope for the later maturing varieties that still have time to recover.”

I am thinking of a GoFundMe for the new book a copy of Egypt’s Beer: Stella, Identity, and the Modern State by Omar D. Foda. $120.75 USD is like what… 24 bottles of wine? Have we had reviews that I missed? I need to know if I need to know.  

Note: the new knowledge embraces the new not knowledge.**

Our pal Evan has writing another great piece, this time exploring the sherry cask trade:

Those two legal rulings led to the growth of an important new business in the Sherry Triangle: the sherry cask trade, which produces sherry-seasoned casks for export. Today, Work notes, there are really two types of sherry casks made in the Sherry Triangle. “One goes into the solera process, and that stays in that solera for years and years and years. It grows patina around the outside, from the ambience of the mold and fungus growing in the area, and it gets the sherry flor inside,” he says. “And there’s another kind of barrel that the coopers are making, and basically these coopers are making an export-style barrel.”

Judging of the Scottish Beer Awards are underway and one of the most interesting thing is how the judges are not picked from the all too familiar international floatplane-assisted consulto set but are representatives of the actual local scene. Top marks for that. Bonus for actually naming the judges on line.

Speaking of jingoism, the question of whether something is related to a culture or not is a semi-spicy one. You may, for example, recall my own review last February of whether Japanese lager is all that much Japanese. Things are not as they seem. So the question of China‘s relationship with beer from Tsingtao to craft was immediately a topic I would find interesting:

Before resigning ourselves to understanding Chinese beer as—broadly and imperfectly—a beer brewed in China by a Chinese company with a brand recognized as being Chinese, there is still the question of style. No broadly-recognized Chinese beer style currently exists. Is it possible to create one? Considering how Cascadian Dark Ale became a Black IPA, despite having no historical connection to India, there is a possibility of it being co-opted by others and turned into a generic category.

Hmm… the problem also could be that trying to frame beers as national in nature is a bit of a dead end.

In England, Ed wrote about signs that he has seen that the pubs in his village are threatened:

…the natives of Ripley have long been staunch pub supporters. I mean it’s not like they’ve got anything else to do apart from stay in and watch DVD boxed sets. But it seems no more. The two evenings I’ve been down recently the number of people in the pub apart from me and my friends varied between nought and two. This is not good. If pubs in Ripley are quiet what hope is there for the rest of Britain? As a #PubMan I fear for the future.

Also much discussion of the another threat to another pub, the Compton Arms in Islington district of London. But it isn’t just another pub. It’s the pub George Orwell described in perfect in 1946, all as unpacked by Kat Thomas in The Spectator:

…the Compton Arms could soon be consigned to the history books. Four neighbouring households, having grown used to a more tranquil setting during Covid times, aren’t relishing the return of us locals – the people who give this pub its purpose and personality. They’ve successfully obtained a licence review, having pieced together a few claims around the pub being a public nuisance and a threat to health. Which, as a regular, seems an almighty stretch.

Time Out joined the response to the situation as did Roger Protz and many other voices.

Odd corporate brewing news out of India where seeking compliance with regulatory rules is cause for getting the boot:

Carlsberg said it is removing “certain” board representatives from its India unit that come from its partner Nepal-based Khetan Group, accusing them of acting against their joint venture’s interests. The move represents a deepening of a long-standing dispute that first came to light in 2019, when Carlsberg India board members from Khetan first protested internally before asking the Indian government to investigate what they said was Carlsberg’s non-compliance with laws on trade discounts, advertisement and sales promotion.

Finally, I was a little surprised by this response that I got from Mikkeller when I asked if their reputation restoration efforts would include a public compliance and improvement reports:

It’s not a part of our current action plan, but definitely something we will look into. Are you familiar with some relevant ressources or providers of public compliance and improvement reports, we should reach out to?… If you are familiar with a HR consultancy that is specialized in retail dominated companies like ours with a split between national and international locations, please let us know. We would be very interested in getting in touch with them.

I was particularly surprised as I thought they had a consultant and that this would have naturally been part of their response to acknowledging harassment claims but when I went back to the GBH report on their approach I saw that it really isn’t really about restoring public confidence:

“…we’re also trying to facilitate a process that doesn’t involve courts and extensive legal action that wouldn’t be good for anyone. We’re able to do that because we have the cooperation of the company.”

Not sure how consumer confidence is supposed to be restored if making outcomes public weren’t considered whether through the courts, an HR comms plan or otherwise.

Suddenly wish I had access to these sorts of beers…

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

*…swapping one dependency for another…
**See footnote three for more of the same.

Your Thursday Beery News Notes For The First Thaw

Not the big thaw, the ice jam busting thaw. Just the small thaw that tells you a big thaw is not that far off. The thaw that tells you you probably don’t need to buy more bird feed for, basically, the squirrels. The bastardly squirrels. You can sit out now. In the sun. With your Bobo and you Eephus. Yup, it’s a time when your mind starts to look forward to spring. And outdoor unpaid labour followed by a nice cold beer. That’s where it all started, right? As the old Temperance Society hymn told us, yardwork is the root of all evil. Soon coming. Get ready.

But for now, first up is The Beer Nut who found a bit of an expensive dud this week and it does make one wonder how much silent regret there is out there for this sort of thing:

Clearly this has been designed, and priced, for the special-occasion market. Anyone new to big barrel-aged stout and apprehensive about what it brings may find themselves enjoying how accessible it is. I couldn’t shake the feeling that it’s rather bland given the specs. I don’t want a sickly bourbon bomb but I do want more substance and more character than this displays. Perhaps releasing it fresh would have been the better move.

So not a drain pour but, still, not necessarily a beer you want to share with pals who know what’s what – or the price with thems who might not. Is there a word for that? There has to be a word. And what would our man in the EU think of this: blue beer in France: “Question?” “Yes, is it a shitty beer? “Quoi?” “Votre bier… c’est un biere du merde bleu, monsieur?” Peut etre.

Elsewhere, on a day out in Kent (are there ever days not out for Martin?) we gained another bit of knowledge on the rules of pub snacks as they relate to the odd hairy bits:

The Larkins was a lovely cool pint; that ramekin of scratchings a tad let down by the inclusion of pork crackling, which really ought to be outlawed. Unless scratchings have hairs on them, they have no right to that name.

There was a bit of a bittersweet tale posted by Boak and Bailey this week, a story of something found in a pub which starts:

On Saturday 8 March 1975, a 16-year-old boy wrote an autobiographical note on a piece of thin chipboard and concealed it in the skittle alley at The Lord Nelson pub in Barton Hill, Bristol.

Hey look! It’s Ren Navarro appearing on CTV discussing dessert beers nationally. A great public education public service.

Jeff wrote about what he called “malt consciousness” this week and I think he is partially, almost entirely quite right:

I had to spent eight days in Bavaria before something magical happened in my appreciation of beer. Because the main difference among the beers I drank (and drank and drank) came from the malt, I was able to tune into that wavelength. For the first time, I developed “malt consciousness.” I understood the role malt played—something many American brewers and most American drinkers still lack. Brewers are a lot more sophisticated now, and they understand that you’re not going to make a very interesting helles from generic two-row pale. Yet I’m not sure we’ve quite arrived at full malt consciousness.

If you go back to the brewing recipe books of twenty years ago, you will see much more interest in a range of malts that you do today. One of my first posted beer reviews eighteen years ago included the faded but one time most important US micro, Pete’s Wicked Ale. Before the new millennium, ales were malt and lagers hop focused. They really weren’t so binary but that was the story, as we see in this 1991 article about the Buffalo brewing scene or this one from 1987. Full bodied dark ales. Malt was the main event before craft appropriated and reframed micro in the early 2000s preparing us for the everything is IPA world we now want to leave behind. The present malt revival is great and adds another dimension to local brewing for sure. But it’s not new. We are remembering.

The big theme went off in another direction this week, a few more indications of the continuing death… or perhaps these are the zombie years… of craft like this:

Observation: There’s a LOT of confusion right now among wholesalers, trying to get a bead on the current direction of the craft beer industry. A general feeling of “something has fundamentally changed, but we aren’t quite sure what” going around. It’s creating some paralysis.

And Chris Loring of Massachusetts’ Notch Brewing shared this thought:

US brewers can take anything of value and tradition and make it a gimmick before beer drinkers experience the real thing. When was it decided we’d be clowns instead of professionals? I’m done, this is embarrassing.

Then… we learn again that a portion of CAMRA is populated by pigs. Then there was the end-timsey news about contract brewing no alcohol beer being a thing with the unskilled… and, of course, the Flagship February dead cat bounce. It is all flounder or founder? Whatever, I presume it all is the sort of cleansing we would expect after a pandemic… or a recession… or a competing innovation that draws attention elsewhere. Sorta facing all three makes for a guaranteed shift. M. Lawrenson had some interesting thoughts about the perhaps associated irritability of drinking establishments with social media observations:

Unfortunately, some places don’t see it this way.  Apparently, they live and die by their Google rating.  I gave 4/5 to somewhere last week.  On Sunday afternoon, they sent me a message saying “Hi, is there we can do to get you to change your rating to a 5?”  I struggled to think of a reply, as I’ve been to this place twice a week for the last 6 months and it’s been pretty much the same every time.  They could make it perfect for ME, I suppose.  But what’s perfect for me ain’t gonna be perfect for everyone.   Perhaps they recognised my name and imagined I’m some kind of “influencer” in the pub world.

Also, relatedly, I think this is one opinion that is about 180 degrees wrong about the nature of change we are seeing:

As someone who’s covered the seething angst and vexing contradictions of America’s craft beer industry and culture for over a decade, I find this a remarkable development. Where have all the hate tourists gone? Or, to put it another way: How did a craft beer industry and community so opposed to selling out become so inert in the face of their beloved breweries getting sold off?

Umm… maybe the development of small local breweries with no chance of ever being in a buyout maybe? The hate stop hating big craft and just moved on to a more interesting experience. That’s only the main story in history of good beer circa 2015-2022. Sweet status-based self-citation, however.

Note: “not Britain’s oldest boozer.”

I really dislike most beer culture cartoons as they are… umm… not all that likeable* but I do like the more deftly drawn ones by Emily Thee Cannibal, possibly a proctologist, like this one about a pairing of Allagash White with a soft cheese… except I can’t stop feeling that the cheese looks like a dying PacMan. It’s a slower more dignified death for sure… but still.

Finally and weirdly, odd news from (i) the folks fighting against the bad actors and powers of BrewDog and (ii) the folk rooting for Mikkeller despite the bad actors and powers. Both groups seem to have engaged the same consultants to deal with their respective complaints. I hadn’t appreciated that in January there was an announcement that@PunksWPurpose had acquired a “platform to affected Brewdog workers to assist [them]… in their core mission of tackling Brewdog’s cultural issues” but saw today that the same consultancy was hired by Mikkeller to provide provide  a “Workplace Reconciliation Program.” This is a little confusing for me, being a lawyer who dabbles in areas of owner v. contractor, employer v employee issues, as you are either on one side or the other in my profession. Do you really want to share your experience to be used against an allegedly overbearing employer with someone hired by another allegedly overbearing employer to smooth the waters?**

Perhaps it is just as one correspondent wrote privately, “folks might be more interested in catharsis than anything else” regardless of the outcome in terms of justice. The display may be enough. Me, I’d say don’t rely on a consultant, get your own legal advice (especially when the consultant does not seem to understand independent legal advice means) or go to a tribunal (usually free). Whatever you do, be especially careful to not create a record of any complaint that ends up owned by the party against which you are making a complaint. You will see it next in your cross-examination when you do end up making that legal complaint: “… but didn’t you say in Feb 2022 the following…“***.

There. Done. For more check out the updates from Boak and Bailey mostly every Saturday and from Stan every Monday, plus more with the weekly Beer Ladies Podcast, and at the weekly OCBG Podcast on Tuesday and sometimes on a Friday posts at The Fizz as well. There is a monthly sort of round up at The Glass. (Or is that dead now?) There is more from the DaftAboutCraft podcast, too. And the Beervana podcast. And sign up for Katie’s irregular newsletter, The Gulp, too (… back this week!) And check out the Atlantic Canada Beer Blog‘s weekly roundup. Plus follow the venerable Full Pint podcast. And Fermentation Radio with Emma Inch. The AfroBeerChick podcast as well! And also look at Brewsround and Cabin Fever. And Ben has his own podcast, Beer and Badword (which I hope is  revived soon…)  And remember BeerEdge, too, and The Moon Under Water.

*rahrah, craft is great, comes in brown and other colours…kittens!
**Then the odd news turned into an odd thread when the consultancy lead jumped at the tail end of a chat I was having with DSL, wanting a discussion with me about Mikkeller, then suggested I was aggressive (no), directed me to the FAQs (no thanks) and sought to get me off Twitter and speak on the phone (really, no thanks). Crisis management deflection stuff. Frankly, I think I find most offensive thing is the use of “reconciliation” which is appropriate when talking about bringing a fundamentally divided nation together, not helping a frigging contract brewer cope with its self-inflicted crisis.
***But, then again, I pretty much did the same thing spilling my beans such as they are, a bearing of witness to a hired investigator about my tangential involvement in a similar issue… which was where the discussion with DSL started – and should have ended. Go figure.

Your First Beery News Notes For A Thursday In 2022

Well, that was a good holiday season, wasn’t it. It wound up with Ontario heading into another semi-demi-lockdown as of Monday so I can’t say that it is all fine and dandy. I still have my stash. And I can settle down into my culturally appropriate assumptions that the stash somehow helps defend against viruses. This is the second in my collection of my “Dewar’s Defeats The Flu!” imagery in addition to this beauty.*  Now you have a collection, too.

What is going on in the beer world? Well, there was a ripple of unhappiness about the term “pub ale” which I have no issue with as it fits a certain spot that I recognize as something once called “Canadian export ale” except it isn’t really exported – a sweeter sort of pale ale.  Like Left Field brews and calls Outstanding which it is. “Bitter” isn’t an old term.  Gary mentioned the question this week dismissing the idea it was novel:

Certainly in export markets, British brewers were alert early on to attune names to market expectations. Boddington’s Pub Ale, a good seller in many markets is a stronger version of Boddington’s Bitter marketed for export since 1993. Back in the 1980s the now defunct regional brewer Greenall Whitley sold a Cheshire English Pub Beer in the U.S. I recall it especially in the Northeastern market.

I am with Mike. Bringing out a craft beer brand called “Leff” without a last letter “E” is just inviting a trade name or copyright law suit. Big faceless industrial gak maker hegemonist ABInBevOfBevAllBev has my sympathies:

“Leffe has an earlier right. Moreover, in both cases it concerns beer. Then there is a risk of confusion. There would be less risk of confusion, for example, if the Leff brand is applied for by a bed manufacturer. Although the protection of well-known brands can sometimes extend to other products.” Moreover, the label of a bottle of the Brasserie Artisanal du Leff also resembles that of the famous Leffe. “The same Gothic letters, for example, and the word ‘Leff’ is very emphatically highlighted. Those logos and fonts are also registered by AB InBev with the trademark register,” says Chalmers. In a French press release, AB InBev says that even in French pronunciation, there is no difference between “Leff” and “Leffe.” Reason enough to send Le Saux a letter.

I love this image to the right of all the various sorts of pints illustrated on a pint glass. Published by Foods of England this week. Pity the Belgian pint.

Joan Birraire in Barcelona, Spain has fired up his coal fed servers and revived the beer blog, no doubt due to everyone saying how beer blogging is dead. He returns with his Golden Pints 2021:

To avoid settling into perpetual criticism and start leading by example, I hope to resume blog activity a bit this year, also as part of a return to good habits that I have definitely lost due to the pandemic and excess work, the combination of which has led me to a terribly monotonous kind-of-monastic life. To begin with, I would like to recover a decade-long initiative that started in the international blogosphere: the Golden Pints awards, which every blogger assigns to beers, establishments or projects that they feel deserve to be praised.

Note: there is no such thing as “too many beer bloggers.” Speaking of which, Lucy Corne of South Africa, not dead, celebrated ten years of beer blogging this week as did Matt Curtis, also not dead. Speaking of whom latterly but not late-rly, Pellicle has published an excellent business plan for 2022 explaining the financials of its operations. Were all the others so transparent:

We run Pellicle on a cash basis. We have no debt, and our plan is, and always will be, to keep commissioning content until the money’s all gone. Thanks to our Patreon supporters, plus our sponsors Hop Burns & Black and Hand and Heart, we’re presently able to publish roughly one or two features per week, plus a podcast every three to four weeks, and both are pretty much self-sustaining as is. 

Full marks. This is why I trust Pellicle and I support them at a very modest level. Speaking of excellent, this piece by Kate Bernot captures exactly what we have not seen much of in craft beer business journalism: digging into the business end. And it was accomplished by reading Danish corporate filings for Mikkeller:

According to a company audit, Mikkeller had a total income loss of about $4 million between 2019 and 2020. The report says that last year’s losses were “primarily a result of COVID-19 related restrictions, lockdown and general uncertainty across the globe heavily impacting our retail sales as well as wholesale to on-premise bars, restaurants.” Borsen reported that Mikkeller founder Mikkel Borg Bjergsø has relinquished some ownership in the company to Orkila as a result of the most recent transaction.

Fabulous levels of detail to dig up and dig through. Now, let’s have the same approach to other breweries. In 2016 there was some unhappiness that I just mentioned Jim Koch selling off shares, pro-am beer writers telling me I “…didn’t understand, so mean…” despite practicing business law for about two decades at that point. More of the digging please.

Maureen retweeted this image of Jack’s Saloon at Camp Claiborne, L.A., 1940s and it is worth poring over for the details. If you click there is far bigger version. What the heck is a “dude drink” and why were these two fine ladies and their wonderful establishment so against them? I mean you could have one but it cost fifteen times the cost of a home brew. Are they brewing out back?  The font of all knowledge explains that “Camp Claiborne was a U.S. Army military camp in the 1930s continuing through World War II located in Rapides Parish in central Louisiana.”

Retired Martyn crossed the northern border thanks in large part to someone else:

A flat tyre from nowhere, but thankfully I have a skilled team to deal with life’s little crises. And no, that’s not the main reason I married her (though her 1991 “Motoring Madams” certification was high on the list).

I was guided to the blog “Paul’s Beer & Travel Blog” which is a fairly plain name if we think about it but no doubt entirely accurate. Paul Bailey is the name (no relation) and what it is really about is Paul’s travels to beer. So there is pleasant train discussion, pleasant pub discussion and pleasant beer discussion as this one paragraph illustrates:

Unfortunately, the trains didn’t connect very well, and as the service from Dorking pulled into Redhill station, I witnessed the one to Tonbridge, pulling away from the opposite platform. The next train to Tonbridge wasn’t due for another hour, which provided the perfect opportunity for a quick, “in-between trains” pint. The question was, with a number of pubs to go for, which one should I choose?’

Remember this next time you read someone saying how negative discussion is on Twitter during the pandemic – it’s much the same in the pub. Current complaints? Dry January…** New York State Governor Hochul? Not so fast:

New York Gov. Kathy Hochul announced Wednesday that she will permanently legalize the sale of “to-go” alcoholic drinks in the state, adding that the practice was a “critical revenue stream” during the pandemic.

Oh – and Stan mentioned the Patreon thing. Let me play with it a while before I figure out if there is any point to it.

There – a modest offering for this more modest first week of the new year. For more check out the updates from Boak and Bailey mostly every Saturday and from Stan every Monday, plus more with the weekly Beer Ladies Podcast, and at the weekly OCBG Podcast on Tuesday and sometimes on a Friday posts at The Fizz as well. There is a monthly sort of round up at The Glass. (Or is that dead now?) There is more from the DaftAboutCraft podcast, too. And the Beervana podcast. And sign up for Katie’s irregular newsletter, The Gulp, too. (That’s a bit now and then now.) And check out the Atlantic Canada Beer Blog‘s weekly roundup. Plus follow the venerable Full Pint podcast. And Fermentation Radio with Emma Inch. The AfroBeerChick podcast as well! And also look at Brewsround and Cabin Fever. And Ben has his own podcast, Beer and Badword (which he may revive some day…)  And remember BeerEdge, too, and The Moon Under Water.

*This blog is not sponsored by Dewar’s. This blog is entirely open to being sponsored by Dewar’s.
**For the double!

Your Thursday Beery News Notes For A Oddly Green Mid-October

It’s an odd autumn, isn’t it. Not just the pandemic that is no longer as scary but not resolved either. At least in the privileged bits of the planet. It’s also odd on the longer game scale too. The leaves aren’t turning colour here. Weeks behind schedule. Took the national harvest time short week off with the expectation of cleaning up the yard and there is still mowing to do. The last grapes still on the vine. Potatoes to pull from the ground. Shorts weather at least still today.

What else is going on? First with the positive. Gently manic blogger Retired Martin posted no less than 15 tales over the last week, each with quite attractive photos and a decent measure of wit as he, among other things, defines both cosy and comfy. The aggregation of his writings provide more than a list of taverns ticked off a list. His eye for detail as above (“For Drinkers Only”!) and brief observations on the places he visits are perhaps deceptively rich, adding up to something of an ethos:

Bill the fisherman came in for his late pint, the girls night out were laughing at a boy called Mark who I felt sorry for, and it felt like a happy pub.

Staying in the UK, I was linked to a story by an author this week so I thought it only polite to read rather dedicated fitba and beer blogger Jane Stuart‘s story about the scene around the Blackpool v Blackburn Rovers match on 2 October:

…I now felt hurried because I’d arranged to meet Wilf (of Yorkshire Seasiders fame) in Cask & Tap, which opened at noon. This left me no time for breakfast (not that I can face food first thing anyway) and meant that I was pretty much getting up and going straight to the pub. We did make a pit stop at the ticket office en route to collect around £350 worth of tickets for the next four away games at Forest, Reading, Sheff U and Swansea (there is a Swansea!). Clubs in general have been coy to release away tickets more than 7-10 days in advance this season so it was a bit of a shock (not least financially) to have all these tickets on sale – including one for a match at the end of November.

Supply chain news: beer bottle shortages hit tiny Prince Edward Island.

As Jordan noted, a favorite brewery of mine, Half Hours On Earth of rural Seaforth, Ontario and Canada’s first online retail beer store is shutting down and selling off its brewery gear:

As we wind down the brewery (see full post on Instagram), we’ll be putting our parts and equipment up for sale here on the webshop. This is the first lot, and there will be more listed as equipment becomes out of use. Sign up for our newsletter to be first notified. If anything goes unsold, prices will be reduced until gone. When an item is sold, the listing will be removed. All items are in used condition unless stated otherwise.

As they shared on Instagram, the owners are transitioning to a new focus and a new business, Worldlet, offering sustainable healthy household products:

We opened an eco-shop two years ago, and have plans for something new on the horizon that we hope will be the most impactful of all. It will require more of our attention going forward, and unfortunately, there’s simply not enough hours in the day.

Good. A doubly sensible approach if you ask me. And net positive.

Thing never said in beer: “…and certainly thanks to all those who nominated the winners…” Oh… ***

Speaking of positive news in with a first tiny appearance of neg, it appears that the US hospitality work force has gotten fed up with being low rung on the ladder with millions quitting their dead end jobs:

Quits hit a new series high going back to December 2000, as 4.3 million workers left their jobs. The quits rate rose to 2.9%, an increase of 242,000 from the previous month, which saw a rate of 2.7%, according to the department’s Job Openings and Labor Turnover Survey. The rate, which is measured against total employment, is the highest in a data series that goes back to December 2000.

Good! Want my advice? Don’t make these jobs suck. Support your staff or soon you will understand that not only are they the ones who make the money but they are also customers of the next place down the road. Create careers for those you hire.

[Q: “bin fire“? You do know you can just not follow unpleasant people, right?]

Stan on the state of beer writing or at least one form:

In the 13 or so years I’ve intermittently posted links on Monday I’ve always looked beyond blogs, and beyond beer stories for that matter, for interesting items to pass along. If you are disappointed that I don’t point to more beer blogs, well, so am I. But let’s face it. Beer blogs are dead. That is why you are not reading this.

I know what he means but we have to be honest. As we wallow in newbie guides and second editions and other ways people in financial need find to get by, we have to remember that many narrower focused web periodicals are just blogs repainted and rebranded.** And similar content is created daily in Twitter threads and Instagram posts with great effect. And newsletters arrive regularly, sent from those gentle wee souls who fear the comments blogs receive, sent by people correcting claims in the content. I see plenty of writing is out there even if the deck chairs have been rearranged due to fiscal anxieties and dreams of monetization.

Maybe really probably bad is the news reported by Canada’s ag new source The Western Producer coming out of China that its insane residential construction boom meeting no identifiable demand for residential construction may hit the world’s food commodity markets:

Companies like Evergrande have fuelled themselves with debt while building millions of homes that stand empty, leaving China with an array of ghost cities and neighbourhoods. If Evergrande goes bust the whole industry, which more and more seems like a house of cards, could collapse. That would be bad for demand for steel, coal, copper and other industrial commodities used in construction.

Why mention that in a beer blog? Global prices for hops and barley depend on demand forecasts. As commodities drop, niche markets like hop growing and malt barley get hammered. As WP states: “It’s a potential killer of general demand — around the world.” Massive supplier Russia is also jerking around its own grain farmers with an export tax causing farmers to “abandon wheat, corn and barley in favour of soybeans, rapeseed, flax, lentils, peas and summer fallow.” Put that on your horizon.

Finally and certainly now very negative, the big news this week I suppose… if you can call it news anymore… relates to the continuing implications of sexist behaviors in craft, this time related to the Danish beer brand but not quite a brewery Mikkeller which has seen presumed acolytes ditch a fest being put on in Copenhagen, all rather late in the day as one Toronto brewery staffer noted:

I find it hard to believe these breweries didn’t know about the Mikkeller allegations. Working in the industry it was all anybody talked about for months. It took public shaming for them to pull out, which is a form of pressure.

Another observer tied events to the call for unionizing what really needs to be differentiated as the legacy big craft beer industry.

What’s really interesting is the continuing greater reticence to engage with the boycott by trade voices who may have invested in the brand too deeply as part of craft’s tight circle of reciprocal praise narrative.  Something called The Drinks Business reports on the response to allegations but puts as much effort into polishing Mikkeller’s brand than inquiring into the problem. We read that the fest is “renowned for featuring some of the most highly sought-after breweries in the world” before, in a classic example of beer trade writing reporting on beer trade writing, repeating the GBH praise that Mikkeller is a “tastemaker within the beer world.”

Even with some pretty strong observations on the allegations in past posts including the statement “founder… Mikkel Borg Bjergsø… actively participated in bullying and harassment…” GBH itself still took the time (as if to meet an editorial requirement) to label (if not slur) those rejecting sexist environments in brewing as “activists” and implying a level of ineffectiveness in quite a remarkably dismissive paragraph:

The reversal for these breweries and potentially others is a response to continuing pressure activists have exerted on these companies, urging them not to participate in collaborations or festivals with global beer company Mikkeller, which is based in Copenhagen. Nearly 100 breweries from across the world are still listed on the event’s Facebook page as attending. 

Not necessary. Not every issue has two sides with equal merit. Matt of Pellicle was much more to the point:

I do think that breweries attending this festival in light of ongoing, unresolved issues, paints the entire craft beer industry in a bad light. It feels like a “fuck you” to the victims who’ve shared their stories these past months.

Indeed.* The beer brand owner at the centre of all this has continued to make some astounding statements as Kate Bernot has helpfully shared. But if all that wasn’t enough, what is really unbelievable (but for this being craft beer sucking up and sucking out loud) is how eight UK breweries responded on Wednesday took the time to issue a bit of absolute PR hari-kari of a note explaining their continued participation on certain  “conditions” including:

a. They state (as Matt points out) that they demand a meeting will be held – including other brewers, the abusive and also the victims of abuse (presumably not asked about this kaka meme process at the time of the press release) to move the industry forward;

b. They state that social media (the prime medium for applying ethical pressuring in this case) “is not a productive space” presumably meaning best to keep these things quiet or at least behind closed doors; and

c. They are still attending the event because… why? And each brewery has aligned themselves with the mainly unmoved Mikkeller and each have taken the time to sign on – and openly identify themselves as doing so making it easier for customers to buy somewhere else.

Un. Buh. Lievable. Except… you know… craft.

Positive and negative. Personal experience as opposed to scale and ambition and shameful behaviour. As always, for more check out the updates from Boak and Bailey mostly every Saturday and from Stan now on a regular basis again every Monday, plus more with the weekly Beer Ladies Podcast, and at the weekly OCBG Podcast on Tuesday and sometimes on a Friday posts at The Fizz as well. There is a monthly sort of round up at The Glass. There is more from the DaftAboutCraft podcast, too. And the Beervana podcast. And sign up for Katie’s weekly newsletter, The Gulp, too. And check out the Atlantic Canada Beer Blog‘s weekly roundup. Plus follow the venerable Full Pint podcast. And Fermentation Radio with Emma Inch. The AfroBeerChick podcast as well! And also look at Brewsround and Cabin Fever. And Ben has his own podcast, Beer and Badword And remember BeerEdge, too, and The Moon Under Water.

*And this weeks gold winning use of an obscenity nudging out this tweet by Evan Rail.
**Filled (he unkindly said) with tales that I pass on mentioning every week even if they win a hubcap in the tight circle of reciprocal praise awards.
***By the way, where did those Flemish farmers in England in the early 1500s come from. You know, when aliens were subject to residency licenses and other severe controls in England. Oh, by “farmers” is it “traders” that was meant… like almost one hundred years before that? Or was it the elite English access to hopped beer in the 1300s or perhaps 1200s? Such a muddle.

The Mid-May Thursday Beer News Bulletin

A busy week. In a way, much meatier than usual I’d say. But I’d say that, wouldn’t I. I am only trying to suggest there is something here below that is worth the next six minutes of your life. And I have thousands of posts, don’t I? Some of you have read most if not all of them. My blog posts. Thousands of six minute packets of the little bit of life God gave you. Hundreds of hours. Think about that next time you look in the mirror. And now… the news.

Clever Barry in Germany spotted the most interesting aspect of the news that Sam Adams and Dogfish Head are corporately co-mingling here on out. Have a look at the bit of the press notice under that thumbnail: “craft and beyond“!  The whole thing is so disassociated to actual interesting small scale local brewing that I feel a bit odd addressing the matter at all. Some might be impressed with the dollars at play and some at the funny way its about “Sam and Sam” but its really a dull tale – if only because it’s been over a decade since I bought any of either brewery’s beers as far as I can recall. And it really wasn’t anything like a merger. While I don’t think that personality matters to beer culture at all, except as being suckers to branding, I do agree with Jeff otherwise that the deal is a bit of a head scratcher. My hot take?

Wow! New Kids on the Block have announced 2019 summer tour sharing equal billing with the Backstreet Boys.

Robin and Jordan* first announced a new Ontario Craft Beer Guide weekly podcast and then, despite all rumours, released the first of their new Ontario Craft Beer weekly podcasts. I don’t like podcasts as what takes six minutes to read becomes thirty minutes of listening and, well, just reread that first paragraph up there. Adds up. Yet I liked listening to this one given it is informative and bright light entertainment – but I am not sure I will go back over and over and spend 1/48th of a day a week, 1/336th of my week, 1/224th of my waking week listening on a regular basis. I have a lawn to mow, for heaven’s sake. Condo residents may, therefore, approach the matter differently.

This is one of the best beer culture video archive gems yet: the only pub in Scandinavia in 1965.

Speaking of Scandinavia, Martyn has absolutely taken one for the team by describing in inordinate detail his thoughts on a very dull new drink: Carlsberg Danish Pilsner. Reflecting on his past life with the thing within the green label, he wrote:

I don’t have anything against big-corporation beer in itself, but I do have a big problem with dull beer: I can’t drink it. I have a very low boredom threshold with food and drink (and most other experiences, actually) and I would literally rather drink nothing than drink more than a couple of pints of beer with no interest. And that Carlsberg: it wasn’t actually bad, or faulty, it was simply a cypher, a blank hole where beer should have been. There was no pain in drinking it, but it was a hedonistic vacuum that actively repelled me, that made me not wish to experience this beery nothing.

Fabulous.

The big news in beer law is that Guns N’ Roses are suing Oskar Blues Brewery, the brewery that labeled a beer as Guns ‘N’ Rosé without, you know, asking:

The complaint says Oskar Blues applied to trademark Guns ‘N’ Rosé last year and abandoned the effort after the band objected. The lawsuit says the brewery is still selling the beer and the merchandise. The band wants a court order blocking the brewery from misappropriating its name, destroying the products and turning over profits from Guns ‘N’ Rosé and other monetary awards.

Seems to make sense. I mean, the whole mash-up Boing Boing e-culture of 2003 died an ugly death a decade and a half ago, right?

The big other news in beer law are the allegations that BrewDog improperly appropriated the idea of an advertising agency named Manifest when it was creating its Punk AF brand. Apparently it is another beer I have no interest in buying as, like much bulk macro craft, it is over priced, over branded and in this case, pretty much no-alc. Could this story be more boring? Duller that Sam+Sam? Not sure. One response from multimillionaire top law school grad cottage industry owner Mr. Watts was a bit poorly stated and this just looked bad. But INCITE web-mag-thing thought otherwise and interviewed the CEO of Manifest:

As such, our creative platform was called ‘Punk AF’, playing with the fact AF can mean both alcohol-free and ‘as fuck’ but also unlocking their biggest brand asset – their flagship beer Punk IPA. This is the central ‘idea’ to our concept. It’s simple, yep, but it’s rich in thinking and precisely answered the brief. Or so we thought. When they said they wanted to pursue another direction, we understood and moved on. When I saw a preview of Punk AF on Twitter in January, I flagged to BrewDog that this was our concept – I received no reply.

My only comfort in all of this is that the word idea is in quotation marks up there. Setting aside the actual details of the commercial dispute, I think Mr. Oliver’s thoughts on an entirely different matter might still apply:

There are a lot of folks out there who need to understand: If you can get yourself into a state more frothy than “mildly annoyed” over beer…there is something seriously wrong with you. And, btw, you are not “important” to the beer world, okay? Me either. Get. A. Life.

I like this idea of putting the consumer more squarely in the middle of the :

A craft-beer bar with prices that fluctuate with supply and demand is planned for downtown Detroit… The owner of the Kalamazoo Beer Exchange, where beer costs move up and down like stock prices, “now plans to open a Detroit Beer Exchange” at 1258 Washington Blvd., in the Stevens Building… The Kalamazoo bar and restaurant opened in 2010, with 28 taps and prices that change up-to-the-minute as well as occasional “crashes” that for five minutes bring every beer to its lowest price — such as $2.50 for a Bell’s Oberon or $1.50 for a Miller High Life…

See, I would just happily ride the trough caused by the off set of the folk chasing the tale of trend. That could work out very nicely if one was prepared to sadly wallow in last year’s model.

I am stopping there. Don’t forget to check out Boak and Bailey on Saturday and Stan on Monday and if you are into podcasts, see if Robin and Jordan keep it going next Tuesday. The week is filling up.

*Also star of radio and TV! Well, he was on province-wide public radio and TV on Wednesday.

What A Perfect Day For A Meta-Meta-Discussion!

An interesting comparison today between two communities of beer bloggy types. With a hearty hat tip to Stan, I see, Mark Dredge in England considers the hobby of amateur writing about professional beers and brewing to be incredibly important. Sure, he is yet to come down after a successful conference he just helped organize but he seems honestly sincere so that is good. Yet… “Things are changing,” he says. Changing? What have I been doing for eight years, I wonder in reply.

By contrast, across the North Sea, Knut reports, the eve of the Copenhagen Beer Festival is upon us… as is a massive slagging fest amongst beer hobbyists about ripping people off in the name of a supposedly greater cause. My Danish is limited to teak side tables so I had to use Google translator to learn this:

But now comes the full story. For Tuesday there was a communication from the Danish Beer Enthusiasts land board, where you actually like 100% with Beerticker.dk. I had already made it clear that the consequence would be that publication. Because treatment of Beerticker.dk now is completely ludicrous compared to what is Danish Beer Enthusiasts primary purpose – to promote the beer case.

I am not sure of what all that means but Knut advises Peter Myrup Olesen accuses the organisation the Danish Beer Enthusiasts of not following up on promises of sponsorship and of stealing content from his site to use both online and in their printed magazine. Having had a taste of infringement myself (not to mention the difference in views between myself and a sponsor as to what $100 earns them) I have every sympathy.

The good and the bad laid bare before us. Like most things, especially things involving money, good beer and good beer writing attracts its fair share of each.

Important Conference Sources Fact Update: apparently at the UK conference “…Pete Brown said posts should be no more than 300…” words. I like Pete plenty but, seriously, that’s a load of crap. Pete writes far longer posts quite often. My rule of thumb? Don’t forget the letter “e” in any post.

… and a note from the Dutch contingent: a certain level of incredulity from the Netherlands if Google translates for tone. I like this bit:

And your mouth is exactly what not to do as a blogger. You find something, you have an opinion, you let us hear. Tell everyone what you think about everything around you. Is anything good? Shout it from the rooftops! Is something not good? Yell as loud. If you are afraid to lose all your free beer then you do something else. Only if you’re critical, your opinion is relevant.

Interesting point. Am I afraid of losing all my free beer? Fortunately for my ethics, few brewers get samples to Easlakia. I wonder what it would be like and I would be like if I lived the easy life of an urban center beer blogger wallowing in cheques and love letters?

Denmark: Beer Geek Breakfast, Mikkeller, København

It’s been a tough old day. I was in a suit and tie until 11:30 pm yesterday. Nothing could be worse. Then, Paul and I are all pointy fingers over war and, over at Stan’s, otherwise seemingly sensible people are going absolutely handbags over the meaning of art. Well, at least you can’t suggest I am sweating the small stuff.

So I need a moment. For myself. Just me and a 7.5% Scandinavian oatmeal stout. I was given this as a sample from the kind people at Roland and Russell. They represent Mikkeller here in Ontario as well as a number of other snazzy brewers. There have been others from Mikkeller care of RR. But I stuck the Santa’s Little Helper 2008 in the deeper depths of the stash. And I think I’ve had a Jackie Brown and an IPA as well – but I took no notes. Put the blame on me. Or blame it on Fridays after work when I just want something astounding and Nordic but, as you know, one can only reread ones Thor comics so many times. Or (Note: warning) blame it on the rain for what it’s worth. But the fact is that they went down the cake hole and the delicacy of the experience has been lost to the generations of mankind who shall follow. I noted not. The authors of those biographical masters theses will be right some grumpy when they find out.

“Buh’wuzziylie?” you ask. A bit of the smell of a double cream sherry on the popping of the cap. Once poured, the scent is all mocha. The head is a long lasting brown cream foam. Browner than beige or mocha. Real brown. In the mouth, not the heaviest strong stout I have had but pretty damn smooth. Silky oat and roasty dark chocolate. Then things come in quick succession: mint hop, chalk, licking a rock, unsweet licorice and a bunch of other things in a jumble. The finish is long and shape shifting, too. Plenty of texture as well. Dusty dry cocoa, cream yeast, even slight hop astringency. Lots going on. Triff’.

BAers know the love.