Health – A Good Beer Blog

Your Beery News Notes For The Week That I Start To Watch The Maple Leafs Again

I have a little rule. I have been a Toronto Maple Leafs fan since the 1960s. I know that because I still have most of my 1969-70 O-Pee-Chee hockey cards. I also know that they have sucked for most of the 55 years since I bought them. Oh, there was Darryl and there was Wendle but in the last decade they’ve only won one playoff series – until this season. So my rule is obvious. I won’t watch them unless they win a series. Which they now have. And they won the next series’s game one too. Update: and game two.

Speaking of victory, I noticed an interesting sidenote to the Australian election last weekend with the after party for the winner Anthony Albanese being fueled by Albo Pale Ale. Albo? Albo:

…you might have heard of Albo. When this beer was brewed, he was simply the brewery’s local Member of Parliament who was known for his support of the craft beer industry, trains and the ocassional spot of DJing. He went on to be the 31st Prime Minister of Australia and his younger self will forever be immortalised in this beer, which sure beats a toilet.

BTW – that toilet. Speaking of objects holding liquids, Kevin K commented an interesting comment this week: “always seems there’s a strong lack of editing for glassware articles.” Is that a lack of strong editing? And is “strong lack” related to Strong Bad? Whatever it is… I fully agree. What was the object of his disappointment?

Cusack gave a thumbs-down to two common beer glasses. “Pints and mugs are fine for a quick pour, but they do nothing to highlight what makes an IPA good. Too open, too wide, they lose aroma fast,” Cusack told The Takeout. “Steins are worse — thick glass insulates the beer too much and dulls your senses.” Pints and mugs don’t actually do much to enhance any beer’s flavor (not just IPAs), but mugs and glass steins, with their thick walls and side handle, will do the job well when keeping your beer cold is a priority.

Me, I drink pretty much everything from the same hefeweizen glass if I am wanting to pay attention. Lots of schozz space to get right in there for a sniff. And it holds the temperature well. And it allows me to compare one experience with another a neutral yet effective context. Otherwise, anything will do. What’s up with a glass per beer anyway? It’s like audiophiles who have different stereo speakers for different sorts of music.* Who can afford that? Do you really want to be like audiophiles? It all sounds connected to hyperflavor related status anxiety.

On a similar theme, I was really impressed with one aspect of the announcement from the World Beer Cup.** Transparency. For such an overblown title,*** it was interesting to see that the relatively low number of entries competing in most categories. An average of 73 entries per category. No doubt most were perfectly swell but doesn’t that mean it’s pretty likely that any winner is actually not going to be the best out there? And, with only 53 entries, they found a way to discover that SNPA is an ESB! Mucho guffaw resulted.

Mike Seay may have caught the moment both neatly and tidily with this comment this week:

I need to start asking for tasters before ordering an IPA or even a Pale. You see, sometimes they end up being hazy when there was no indication of it on the menu description. And I am over hazzies…for now. Yes I could always ask for a taster before, but I like to just go for it. Give me a pint and I’ll drink it, even if it ends up sucking. But I am getting too many New Englands when I was wanting a West Coast, so I gotta start asking, I guess.

Hazzies? Is that what we call a grouping of badly thought out hazies now? Maybe huzzies or hizzies even? And exactly how many beer educators did it take to get us to the place where you can’t order a beer and have a clue what you’re about to drink? And is that part of what Jeff meant by the wallpaper phase? Or perhaps what led us to this point:

Craft beer isn’t new and exciting anymore, and almost everyone has heard of it, and the vast majority of potential future customers have experimented with it. What breweries have to do now is sell their product to people who are already familiar with it—but also blasé about it. Craft beer is part of the wallpaper of alcoholic beverages now—present, but in the background, familiar and easy to ignore. Selling a product like that is very different than selling beer in 2000.

And Matthew C perhaps spoke to a similar idea with another sector of the beer trade in his note on Bluesky introducting this week’s feature at Pellicle:

Top stuff from Emmie Harrison-West on the site today about a really interesting no and low alcohol brewery near Edinburgh. It might be our last no and low piece, at least for now, as despite lots of (apparent) interest in what is often cited as the fastest growing sector in beer, the pieces we’ve published to date have struggled to gain traction with our audience.

What to make of all that? Perhaps conversely but definitely offering a ray of hope in this, Jamie Goode wrote an interesting article on standardization and balance (for the lyrically named WineMag.Co.Za) which easily applies to a lot of good beer:

This is the problem with the concept of balance. It can lead to a certain stylistic homogeneity; to boring wines that tick all the boxes, but which fail to thrill. Alongside this concept of balance, we have the problematic notion that we always want to drink the same sort of wine. There are even people who peddle protocols for matching consumers with the right wine for them. The truth is that we want to drink different wines on different occasions. I have lots of wines at home, but it’s not easy finding the right wine for the right moment, even though I have only wines that I like to hand. I think the concept of balance in wine is next to useless. It should be about whether or not a wine has personality, and whether or not that wine, with its personality, is the right wine for this particular drinking occasion. I want my wines to be interesting…

Me too. And my beers. But what is it to be interesting… and what makes it so? (And, he thought to himself, if we just left these clinky drinky things to individuals and their own interests, well, what would we do with all the experts and, horrors, the editors?) Hmm… Drew Starr has an idea that perhaps may help frame the concept:

I think we discussed my theory of cognition for quirky regional food I conjured after Nick Tahou’s. Anyone can appreciate it, but you have to try it before your brain matures at 26 to have a love that defies objectivity. You always love it more when older, because the memory of youth is delicious… Ask me or anyone who grew up in Western MA who makes the world’s best burger, we’ll say White Hut, an objectively incorrect answer that we are incapable of being made to believe otherwise.

So… the things that are interesting are things that relate to the person by whom… in which… that interesting thing is / was experienced. Radical. Matty himself, for the double, had a similar sort of tingly sensation this week, not from a recollection of youth but from being in the audience for a performance of Hamlet:

Such was the intensity and physicality of the performance as a whole that I can’t stop thinking about it. Samuel Blenkin, playing the titular role, was gripping. The way music and dance was weaved throughout meant I couldn’t look away for the whole 90 minutes. It was dark and visceral and unrelenting and sad and funny. Of course, I had to go for a pint and sit down afterwards, to help myself come down. But as I did so I realised in witnessing such a brilliant act of creativity my very soul itself felt nourished. I was full to the brim. There are moments in life, sometimes major, sometimes fleeting, but they leave a permanent mark on you. My first sip of IPA at Odell Brewery, devilled kidneys on toast at St. John, Mills Foxbic at Hereford Beer House, the reuben on rye at Choice City Deli. These are experiences that helped shape my worldview.

Is that what Goode meant by interesting? Probs. As one who is perpetually in that condition, when they prepare the syllabus for the Master degree seminar on The Beer Nut this will be one of the key passages the class will have to study:

…I didn’t think it worked very well, but I’m told by Kev the brewer and owner that I’m wrong, which is fair enough…

Returning to that piece in Pellicle, the not wrong and definitely interesting Emmie Harrison-West offered up a portrait of Jump Ship Brewing, low-no alcohol brewers near Edinburgh, and unpacked the background:

Like many of us as we age, Sonja found that her tolerance for booze had dropped. She was becoming irritable after drinking and dreaded the day after. “I was drinking less, but it was that Tuesday night beer that I was really craving. You know, when you’re finally sitting down, the kids are in bed, you’re tired and up early for work,” she says. Sonja discovered that an NA beer really scratched that itch, but she still felt like something was missing: choice. Sure, she was making better choices for herself, but found her options in terms of the variety of NA beers available were woefully limited. “That’s when I thought, ‘why don’t I just do it?’,” she tells me.

Swtiching a bit abruptly to the Health News Desk: the recent flurry of discussion about Savory IPA got me thinking again about the need to label the ingredients on beer. See, like a lot of people I am allergic to MSG – the key additive apparent miracle that transforms a humdrum beer into an amazing new style! It’d be nice to have informed decision making so I can know if my respiratory equiment is going to seize up or not.

And, perhaps taking a breather from all that above, I really liked David Jesudason‘s piece**** on the Alehouse in Reading where he found people ready to just have a chat:

It never was my plan to travel 50-odd miles in a four-hour round trip for this specific chat but that’s where my day took me. I had a vague idea to visit the Alehouse for the second time because, inspired by The Shiralee, I wanted somewhere a bit rough and ready where I knew there would be people drinking in the day despite the broad sunshine outside. The pub is covered head to toe in pump clips, has a queue of pickled egg jars at the bar and various hair rock songs being played through the speakers – the only tune I could place was Queen’s Fat Bottomed Girls, and it’s been a long time since these women made the rocking world go round.

All of which, coming full circle, brings me to the thought that Boak and Bailey shared on their Patreon back channel last weekend and gave us all the “oomph” of the year in beer, YTD-wise:

Jeff Alworth’s wallpaper post got us thinking about lots of things, but mostly that time passes quickly before you notice it. It’s easy to feel as if craft beer is a thing that just landed, beloved of fresh-faced hipsters. But even in its most recent form – IPAs and punks and skulls – it’s been around for several decades. Thornbridge Jaipur, an especially significant beer in British craft beer, turns 20 this year. There are people at university now who have never lived in a Jaipurless world – who don’t remember a time before BrewDog, or Beavertown.

Me: “I’m not 62! That old guy over there is!!!” What is it we want from all this anyway? Being part of Club Craft? Nope. A nice chat sound perfectly nice, if I am being honest. And a nice beer in any frikkin’ glass I feel like using. See, the failings of craft now so evident in 2025 – especially the failure to reign victorious as was clearly promised a decade or more ago – reminds me of what I recently read in that grab bag of convenient quips for we the aged alumni with the BAs, The New Yorker, on the translation of Catullus:

Precisely what makes much of Catullus’ work so appealing and “relatable” to modern audiences—the offhand charm, the impish vulgarity, the jazzy colloquialisms—makes him that much more difficult to bring into modern English. Ordinary language, after all, has a far shorter shelf life than does the elevated language of high literature; translations of Catullus that are barely twenty years old already feel dated. Peter Green’s “Wretched Catullus, stop this stupid tomfool stuff” sounds positively Victorian next to Mitchell’s “Wretched Catullus, stop this crazy longing.”

It lives in the past tense, does craft. It is, to my adult chidren, exactly that: stupid tomfool stuff. Not beer, mind you, which is good. Beer remains interesting.

That’s it for this week. I am on a train later today so may be delayed in responding to all your emails and DMs and stuff. Bear with me. Until we meet again, please check out Boak and Bailey every Saturday (…as long as all their holiday fun doesn’t get in the way…) and Stan (….not quite…) each and every Monday. Then listen to a few of the now rarely refreshed Lew’s podcasts and get your emailed issue of Episodes of my Pub Life by David Jesudason on the (sometimes even but never) odd Fridays. And maybe The British Food History Podcast. Maybe? 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 wonderful newsletter, The Gulp, too. Ben’s Beer and Badword is out there with the all the sweary Mary! 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. Any more? We have Ontario’s own A Quick Beer featuring visits to places like… Michigan! All About Beer has given space to some trade possy podcasts and there’s also The Perfect Pour. Plus follow the venerable Full Pint podcast with an episode just last month!. And there’s the Craft Beer Channel on Youtube. Check out the archives of the Beer Ladies Podcast. That’s quite good but, hmm, they’ve also gone quiet this year. The rest of these are largely dead. And the long standing Beervana podcast …except they have now stood down. As has We Are Beer People. The Share looked to be back with a revival but now its gone quiet. And the Boys Are From Märzen podcast appears suspended as does BeerEdge, too. VinePair packed in Taplines as well. All dead and gone. There is more from the DaftAboutCraft podcast, too. Nope – that ended a year ago. The Moon Under Water is gone – which is not surprising as the ask was $10 a month. Pete Brown’s one cost a fifth of that – but only had the one post. Such is life. Such is beer podcasting and newlettering!

*“Disco Woofer” would be a great name for an DIPA. Or a speaker.
**No doubt intended to be confused with the equally grandiosely World Beer Awards. Not to mention the World Awards of Beer.
***Olympics? That all? Surely it’s the Mount Olympus of Beer! Even as the BA continues its logical retraction, the fawning seems to be enhanced.
****His writing in which reminded me of another passage from another article in that same issue of The New Yorker from March 30 2025: “Much of the art of “Encounters with the Archdruid” lies in the way that McPhee manages to be both there and not there. He bathes his aching feet in the water. He recalls other trips he has taken with Brower and, separately, with Park. He searches for copper-bearing rocks, and, when he finds them, gets excited. But he never reveals whose side he is on. When it comes to the great question of the piece—to mine or not to mine—he gets out of the way.“

A Brief Yet Utterly Fascinating First Beery News Notes For May 2025

Brief? I am on the road as you read this. At a Holiday Inn out by the airport if you have to know. Just a brief trip but that is going to mean a brief update. Why? Why??? Stop screaming that word into your pillow. It will be OK. Why do we know it will be OK? Because… as The Beer Nut has proven by hitting another milestone as he enters his third decade of beer blogging. Meaning we can never stop. Never. Ever. Another thing that never stops is the cycle of life that marks the work from planting seed to harvest time and, again, to planting again. Just to make you beer. As my near neighbours, the farmers and brewers at MacKinnon Brothers, showed when they shared this photo and these thoughts below on FB:

First planting of the year—no-till malting barley into soybean stubble. We’re testing new aftermarket firming and closing wheels on 6 of the 32 rows to see if they improve seed placement over the factory setup.

Martin, sitting in a pub enjoying a pint of Bass, has no doubt thought of that sort of thing from time to time but this week he raised another excellent question on the tension between the campaign to get UNESCO recognition for cask and the campaign to get CAMRA members to stick to “indie” beer:

I watched as a succession of unapologetic young folk arrived at the bar, went “ooh” and pointed at the red triangle. Yes, a national is finally putting a bit of money behind Bass, though frankly only pints this good will keep the pumps flowing and make sure it stays on the bar. Not everyone is delighted by this enthusiasm for Bass, whether because of ideology… CAMRA’s Conference instructed the NE to “ensure that all relevant CAMRA publications and communications pledge preferential support to beer producers and suppliers that are independent of the influence of the multinational brewers, and to make the case persistently for this stance.”

So, is the UNESCO campaign “Bass Inclusive” (BI) but the CAMRA one is Bass exclusionary” (BE) ? A report in The Guardian, while setting out what I had thought would be pretty well known information, adds a twist:

In its annual independent beer report, parts of which have been shared with the Guardian, the trade body for British indie brewers said tough conditions were exacerbated by difficulty selling to local pubs… Siba members told a survey that 60% of the pubs within 40 miles were inaccessible to them, choking off potential sources of revenue and reducing choice for consumers thirsty for more interesting options at the bar. They blamed conditions imposed by large breweries and some pub chains, including financial agreements that impose conditions on what beers pubs can sell.

So if Bass is brewed by a large multinational and it is engaging in practices which are detrimental to small brewers who, among other things, brew fine cask ales… is the UNESCO designation application going to be BI or BE? WIll it carve out those fine cask ales which are made by the faceless nasties of international capitalism? Asking for a friend.

Speaking of machines, Boak and Bailey continue on their travels and have considered the role of well choreographed hospitality:

In the past week, we found ourselves in two such machines in Bucharest, the capital of Romania. Both drew us in with beautiful, historic buildings and the promise of decent mainstream beer… We really wanted to see inside the building, though, and also really wanted to drink a decent lager in vaguely trad surroundings, so we made our booking and braced ourselves. On arrival, we were intercepted by a member of staff whose only job was to assign people to free tables and escort them to their seats. She wasn’t exactly cheerful, but she was certainly efficient. She handed us off to a waitress controlling a section of about 10 or 15 tables who was just as friendly as she needed to be to avoid making us feel totally unwelcome. When we took a little too long to decide what to drink she got, perhaps, a touch impatient. But, like in the beer halls of Cologne, or The Dog & Bell in Deptford, once you accept that you’re not there to make friends with the staff, this brusqueness becomes part of the offer.

You know, I have played such a role in this life from time to time. As an usher, a waiter and to be honest a lawyer. I’ve said “right this way” as I led then to their seat, a table or… umm… the dock. Yes, standardized impersonal presentation in hospitality are efficient and reliable yet also impersonal and distant. You are being served but, in turn, so is the operation in a reciprocal sense. And sometimes even mentioning your past experience can open up a bit of conversation – but in other situations, you know, it can be taken as an insult. Govern yourselves accordingly. They don’t really care about the time you too failed to put in that order.

Speaking of touchy situations… would you drink out of a skull… have you?

Of course nobody wants to end up as a wine cup, but it must be a consolation to know that some very distinguished historical figures lived on in the drinks cabinet. One outstanding example was the Byzantine emperor Nicephorus I, who ruled in Constantinople from 802 to 811. After the emperor was ambushed by the Bulgars in a mountain pass and slaughtered alongside his army, his head was delivered to the splendidly named Bulgar khan, Krum the Fearsome. According to a Byzantine chronicler, Krum “hung it on a pole so as to exhibit it to the tribes that came before him and to dishonour us. After that, he laid bare the skull, riveted it on the outside with silver and, in his pride, made the chieftains of the Slavs drink from it.”

The article in question being from The Times and the facts that led to the question being newsworthy cause Dr. Alice Roberts to comment “I can’t believe this isn’t a spoof article. It seems to be supporting a very questionable approach to human remains.” The facts in questions being some Oxford dons doing it based on an ancient tradition going back to … err… 1946.

Glut news:

The Scotch Whisky Association (SWA) shares export figures annually. For several years, Michael Kravitz of the Diving for Pearls blog published an excellent analysis of this data, predicting in 2017: “If volume sales don’t increase [significantly], then we’re going to start seeing A TON of well-aged malt whisky within 5 years. If this continues further, there is going to be an embarrassment of oversupply in 10 years. Even if industry-wide production is cut in half in 2017, it would be too late to stop The Loch.”

Similarly perhaps, good play-by-play from CBC by Dave Infante, highlighting the potentially irrational exuberence in the pep rally:

Matt Gacioch of the Brewers Association notes that U.S. craft brewing’s -4% volume drop in 2024 was the largest since the trade org started tracking that metric. “Consumers feel much worse than they’re acting.” Even as sentiment tanks, people are still spending on-trend for now. Doesn’t explain why they’re spending less on craft beer, but hey, listen, silver linings!

There was a similar theme in the Beer Insider Insights newsletter this week:

… in 2012-2013, households led by folks under 30 spent more like 1.1% of their disposable income on alcohol. That dropped to 0.74% a decade later, about 1/3 less. Households run by younger folks will generally have less income, disposable or otherwise, Bourcard reminds. But the fact that Gen Z is already spending less on alcohol could stick around. Then too, the most cited reasons of “health and vanity” are “greatly overblown,” in his view.

I love how “greatly overblown” gets something of the rimshot treatment after those sorts of stats. Silver linings! More serious in terms of the inquiry, David Jesudason wrote this week about a puzzle:

Dennis Morris took a series of photos of life in Southall in the 1970s after apparently driving past the West London suburb on the way to a Bob Marley gig. This one was sent to me by a friend visiting an exhibition of his in Paris. I’ve asked people if this is the legendary Glassy Junction… but none can confirm. All I know is this is a Sikh pub landlord photographed in Southall in 1976. So if anyone has any idea what pub this is or the name of the man pictured, please get in touch!

I don’t know anything about that. Do you? No? Well, did you know, if you are not sufficiently disappointed in the beer in front of you, that there’s an app for that?

…a new experimental measurement tool, created by scientists assessing the concentration of DMS in beer through “smartphone-based colorimetry” uses a “paper-based analytical device (PAD)” which was made using an “immobilising a chromogenic reagent phase consisting of alkaline nitroprusside in a gelatin hydrogel”. Breweries and beer judges analyse the DMS content of products to ensure consistent flavour quality and consumer satisfaction.

Lordy. I am loving this “off-flavour” studies revival. Remember last week? That was excellent. Feels all 2012. Is that unkind? You know what’ll perk this conversation up? Rice malt, that’s what:

The rice malt can also reduce crop-growing acreage needs by half or more, because the research shows it produces more grain per acre than barley, while having an equivalent or greater sugar extract potential… The study, which is derived from the University of Arkansas, also identified how malting has the potential to decrease time and energy costs and make using rice more feasible for more small-scale craft brewers — especially when creating gluten-free beers. Since rice is cultivated globally, the analysis highlighted how it also has the benefit of serving as a viable malting grain for tropical and subtropical countries that would otherwise need to rely on barley imports for brewing.

You know… I wonder about the arsenic. Any mention of the arsenic? Not sure. Hmm… and that’s it. Not much this week. It’ll get bettter. Next week for sure. Let me check my calendar. No, away briefly again. Until then, please check out Boak and Bailey every Saturday (…as long as all their holiday fun doesn’t get in the way…) and Stan (….who is also going on his own holiday break so may not be there…) each and every Monday. Then listen to a few of the now rarely refreshed Lew’s podcasts and get your emailed issue of Episodes of my Pub Life by David Jesudason on the (sometimes even but never) odd Fridays. And maybe The British Food History Podcast. Maybe? 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 wonderful newsletter, The Gulp, too. Ben’s Beer and Badword is out there with the all the sweary Mary! 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. Any more? We have Ontario’s own A Quick Beer featuring visits to places like… Michigan! All About Beer has given space to some trade possy podcasts and there’s also The Perfect Pour. Plus follow the venerable Full Pint podcast with an episode just last month!. And there’s the Craft Beer Channel on Youtube. Check out the archives of the Beer Ladies Podcast. That’s quite good but, hmm, they’ve also gone quiet this year. The rest of these are largely dead. And the long standing Beervana podcast …except they have now stood down. As has We Are Beer People. The Share looked to be back with a revival but now its gone quiet. And the Boys Are From Märzen podcast appears suspended as does BeerEdge, too. VinePair packed in Taplines as well. All dead and gone. There is more from the DaftAboutCraft podcast, too. Nope – that ended a year ago. The Moon Under Water is gone – which is not surprising as the ask was $10 a month. Pete Brown’s one cost a fifth of that – but only had the one post. Such is life. Such is beer podcasting and newlettering!

These Be Your Mid-April Mid-Life And Perhaps Even Fairly Mid Beery News Notes

Easter week! You’d be right in thinking it was a month ago with all the talk this week of of green beer here and green beer there. But no, it is the time of the bunny who lays eggs which happen to be made of chocolate. Christ! And each Easter is also reason to revisit this 2008 post of mine on the lack of Easter beers – which included, as illustrated, perhaps the oddest thing I have ever published on this here blog of mine. But, of course, the main event of the long weekend is the old man’s birthday, me being the old man in question. Thank you for all the cards! Sixty-two. Whaaaaa Hoooooo! Said no one never. This very evening I am celebrating by going to a ukelele orchestra concert. I have authorized myself to slip out early just in case. Still, I do hope it is silly enough to justify the price of admission.

Enough about me! First off this week, have I mentioned the global economic mood? The CEO of Mexico’s Constellation Brands Bill Newlands has:

About half of Constellation’s beer sales are from Hispanic consumers… with the demographic accounting for 78% of its total revenue last quarter. The Wall Street Journal report noted that many immigrants in Southern California and Texas have begun avoiding liquor stores, where they are often forced to show identification. Many people have stopped shopping at supermarkets after 6 p.m., hoping to avoid immigration raids… While Modelo, Corona and Pacifico are exempt from the Trump administration’s 25% tariff on Mexican imports, the company is not able to dodge the 25% tariff on aluminum when it comes to their canned beer imports.

Being from somewhere matters apparently. And speaking of tariffs,* James Beeson posed an interesting question in The Grocer: is local a liability in these trade war times? And then he helpfully explored the implications:

These liquids command a hefty price premium thanks to protected geographical indicators (PGIs) which guard the product’s name from misuse or imitation… PGI status offers “clear authenticity and product differentiation in consumers’ eyes”, and plays “a crucial role in premiumisation”… Tariffs certainly look like bad news for Rémy, which generated 38% of its sales in FY24 from the Americas. Thanks to its overexposure to cognac, it also sells 62% of its PGI spirits outside the market in which they enjoy this status.

So being from somewhere can be quite damaging. Plus… never thought over exposure to cognac could be a good thing but there you are. But then in TDB, David Jesudason was arguing that things should be more clearly from somewhere:

It’s especially concerning because most drinkers cringe at the thought of Madri – the supposed soul of Madrid – being brewed in the UK by Coors – while this unnamed beer is actually being brewed at a renowned British craft brewery. The type of brewery that brews a lot of award-winning tipples that define modern British beer for discerning drinkers prepared to pay premium prices. And this beer is no exception. Which shows there’s no need to lie. But here’s the payoff: by claiming a beer is brewed in Germany not Great Britain what exactly is a British beer company saying? Bavaria has better water than Burton? Hamburg has better brewing techniques than London? Perhaps all British brands will proudly say where their beer is brewed if cask were to become UNESCO recognised and we took our heritage seriously.

THEN… Will Hawkes considered in his latest London Beer City monthly how beer from somewhere might not really be about that somewhere at all and this might not be very good in these times:

American influence – and, more specifically, American hop flavour – has fuelled London’s brewing renaissance over the past few decades. From Neck Oil to Pale Fire, London brewers have paraded their passion for (and understanding of) Obama-era American craft brewing. American Pale Ales on London bars have become legion. Wham bam thank you Uncle Sam. The world, though, has changed. To paraphrase Oscar Wilde, to elect Donald Trump once might be regarded as misfortune; to do it twice is just fucking stupid. Trump’s introduction of tariffs, the bovine threats to Canada and Denmark, the increasingly aggressive way in which visitors to the USA are being treated: this points in one direction and one direction only. America acknowledges and wants no allies, and that includes Britain. MAGA is unleashed and obnoxious.

Interesting. Will the world reject US craft just as it’s rejecting the Tesla? It is also interesting that making booze under licence was one of the solutions mentioned by Mr. Beeson while is the problem for Mr. Jesudason. Hmm… Speaking of critical thinking, Katie M. took immediate and visceral objection to this article in The Guardian:

Is the editorial team all on holiday leave or something? There are SO many talented writers out there looking for an opportunity like this, and so many editors who do their jobs with skill. How can a national paper be so careless as to publish something so unpolished. The writer isn’t even to blame here, the whole process is, from commission to upload.

There was a lot of unhappiness in the susequent BluesGuy comments all of which confused me a bit until I got to this one that shared a correction to the online edition: “This article was amended on 13 April 2025 to replace some words that were omitted during the editing process.” Yikes! The post repair job was still a bit much. As ripe with superlatives as the worst of beer writing. Very much overly rouged, as the kids might say. So much unhappiness. Good thing, then, that Gary shared the good news – the Clark’sroast beef sandwich is back in Syracuse NY!

For longtime locals, the main event is the return of a Syracuse bar legend: the Clark’s Ale House roast beef sandwich. Clark’s Ale House, which operated in two locations from 1992 to 2016, was famous for its roast beef sandwich. It was simple — just medium-rare top round, thinly-sliced red onions, cold cheddar cheese between an onion roll from Di Lauro’s Bakery — but it was legendary. And when Clark’s closed for good, its devoted fans were left craving. “We’ve missed this sandwich so much,” Beach said, standing in the Crooked Cattle’s kitchen earlier this week. ”But now it’s back.”

That artisic rendering up there is the sandwich I ate at Clark’s over twenty years ago. Now… if they can just bring back the house ale and the pub’s layout.

Note #1: Katie Mather has returned to owner operated blogging.

Note #2: do you like salt in beer. People have. Since at least 1835.

Stan also spoke of an ingredient this week – specifically the hop – in his Hop Queries edition 8.12 and shared this about the return to work of two US government employees:

Two USDA-ARS employees involved with public hop research were among thousands of probationary employees who went back at work after the Merit Systems Protection Board (MSPB) issued a 45-day stay on their termination (see Hop Queries Vol. 8, No. 10). Francisco Gonzalez, a hop horticulturist, is one of four scientists central to the public hop research program. Brandon Sandoval is a technician assisting Gonzalez… That’s not to say that things are “back to normal” at research facilities in Oregon and Washington. Not all support staff has returned to work and what happens after a hiring freeze lifted is not clear. Also, the USDA has warned employees that a significant reduction in force is likely.

Some chat this week about what was micro then craft now independent. As exhibit A we have Pete of The Times* who gave a quite reasonable explanation how craft was lost to bigger interests… just as, I suppose, micro fell to the avarice of big craft:

To my palate, Beavertown’s Neck Oil and Gamma Ray, and Camden Hells — now owned by corporations that brew as cost-effectively as they can — don’t taste as good as they did. Quality hops are costly. And proper lagering means storing beers in chilled vats for weeks. So what are drinkers to do if they want beer that’s well made by small players? Trade bodies such as Siba, which once promoted craft beer, now champion “indie” beer instead. Siba defines an indie brewer as one that’s UK-based, has less than 1 per cent of the UK beer market and is not connected with any other business bigger than that size. It issued a logo for breweries such as Fyne Ales, Vocation and Five Points to use on packaging and pump clips.

Then, as exhibit B, consider Phil Cook who gave what can only be described as commentary from a view from (Ed.: *…checks map…*) well below my feet:

‘Independent’ remains the adjective of choice in promoting and organising the many Australian breweries that might otherwise be grouped under ‘craft’ or (in earlier times) ‘micro’. But companies who persist in waving it around as they take part in the recent string of mergers, consolidations, and various other entanglements are straining the word to breaking point. It’s too much like someone insisting “being single is really important to me, that’s why I married another bachelor!”

Does it matter? Well, “it” isn’t any one thing. First, locally the word “independent” never really took off in Canada. Even well past “craft” we are… still craft. And if we look at the UK standard of 1% of the market that has little use for the US trade where the small guys got co-opted long ago to falling into line helpfully to support the aspirations of the large ones. These things, too, will not save craft beer. And does any of this matter so much as we continue on the human race’s continued shift away from the bottle? Consider this startling news from The Guardian on the state of the global wine trade:

The OIV said the consumer was now paying about 30% more for a bottle now than in 2019-20 and overall consumption had fallen by 12% since then. In the United States, the world’s top wine market, consumption fell 5.8% to 33.3m hectolitres. Delgrosso said tariffs ordered by the US president, Donald Trump could become “another bomb” for the wine industry. Sales in China remain below pre-Covid levels. In Europe, which accounts for nearly half of worldwide sales, consumption fell 2.8% last year. In France, one of the key global producers, 3.6% less wine was consumed last year. Spain and Portugal were among the rare markets where consumption increased.

Still on the holiday in Romania and pushing back against that trend by all accounts, Boak and Bailey took time to send out their monthly newsletter in which they shared thoughts on one way the pub trade can respond – reduce the congnitive load:

In the context of a holiday, a slight increase in cognitive load can be pleasurable, and part of the fun. It’s about the line between stress and stimulus… How can pubs and breweries reduce cognitive load? The experience of a Wetherspoon will rarely be thrilling but at least (kliche Klaxon) “You know where you are with a ‘Spoons”. All sorts of venues could, and can do, do some of the same things… the single greatest way to reduce the cognitive load of any experience is to keep doing it. However weird and complicated your local pub might be, by the time it is your local, you’ll know how it works and won’t find it weird at all.***

Does a gay bar at a zoo convey significant cognitive load? David Jesudason explains how you might have found that out if you visited the Hotham Park Zoo in Bognor Regis, West Sussex in the 1980s:

…this magical and enchanting period spawned the Safari Bar, a gay bar playing high NRG music, hosting drag queens and causing merriment that could be heard from considerable distances. The night was the idea of DJs Barrie Appleyard and Ian Harding, who had met at a club in Littlehampton. Ian knew the manager of the zoo and Ian phoned Barrie saying “shall we try something with the zoo, you know, gay nights or something?” They found a cafeteria (originally built as a small mammal house) that was tucked away in the back of the zoo and transformed this functional space into a jungle-themed gay bar on Wednesday, Friday and Saturday nights.

What went on each Thursday? Hmm. Speaking more or less on whether less is maybe more or maybe not, at the beginning of the month Retired Martin shared his thoughts on coming changes to the Good Beer Guide based on this motion that was before the gathering last weekend:

“MOTION 7 : This Conference instructs the National Executive to reduce the number of pubs in the Good Beer Guide from the 2027 edition onwards, to ensure only quality pubs are featured.“

Have the results been published beyond the shadowy membership cabal? I don’t see any reference on the so-me’s. What the heck could “quality” mean in such a context? By total contrast, I give you the best line written about beer of the week – if not to this point in the month – must be this one:

The best location for a beer, by far, was at the sausage stand near the city incinerator plant.

And, perhaps relatedly, Tom Morton, who I met through his former BBC Scotland radio show, shared a story of a dubious newpaper restaurant reviews which is… detailed:

The worst meal I’ve ever had was at a café I’ll call Les Vomiteurs in the then seriously untrendy, ungentrified, occasionally unsafe area of Glasgow called Finnieston. This was 1979 and the late Jack House was still writing restaurant reviews in the Evening Times. He’d recommended the tripe at Les Vom and as I’d never tried this intestinal delight, and fancied myself an adventurous junior gourmand, I thought I’d have a go… The formica tables of Les Vomiteurs matched the unwelcoming hardness off the proprietor, who served me up a bowl of white gunge. Boiled tatties and slimy tendrils of cow gut in milk. It was unchewable, the bits of stomach slipping about my mouth like frisky tapeworms. I swallowed, inhaled the potatoes and just made it out of the door in time to throw up the entirety of my lunch in the Argyle Street gutter. So much for acting on restaurant reviews.

I don’t know what to say about that… other than my folks grew up on the Clyde and that is the sort of keen tales of humanity that I grew up with. And speaking of the unexpected, Jeff wrote an intersting exposé of a bootleg beer he injested in Oregon named Corona Mega – and also provided some details on a resulting lawsuit:

The mystery deepened the more I dug into it. Whatever I bought that night was definitely not regular Corona. For one thing, it was a vastly superior beer. It was a tenth of a point weaker in strength at 4.5%… The label listed Oz Trading Group of Hidalgo, Texas as the importer, which was an oddly bold move for, to quote the economist Stringer Bell, “a criminal [expletive] enterprise.” (As a spicy aside, the apparent owner of Oz Trading is Oziel Treviño, a Hidalgo city councilperson who was found to have committed voter fraud in 2016.) Curiouser and curiouser, in other words.

And, finally, Pellicle published a piece by David Nilsen on depression and loss, a tough read that carries the disclaimer that “this article makes frequent and detailed references to suicide and severe depression, therefore reader discretion is advised.” The essay is primarily about the life and the passing of a brewer, Brad Etheridge, at age 43 based on conversations with his wife, Julie Etheridge but it also speaks to the broader context. It also contains this passage:

Cindy Parsons is a psychiatric nurse practitioner and an associate professor of nursing at the University of Tampa in Florida. In 2019, she and colleague Jacqueline Warner Garman (who co-owns Hidden Springs Ale Works in Tampa and is a psychotherapist) gave a presentation at the Craft Brewers Conference, held that year in Denver, on addressing mental health issues in the craft beer industry. She thinks the image of craft beer can make its workers and supporters reluctant to acknowledge the complications of mixing mental health issues and alcohol. “We’re supposed to be the happy people,” she tells me. “Do we really want to address this in our industry?”

My profession, lawyering, also has a significant mix of mental health issues and alcohol and much of what’s written by David rings true. Only by way of one example among many I’ve met, the family friend who was my first articling principal now thirty-three years ago quickly upon my arrival revealed themselves to be drinking a quart of rum to get them through each day. Drank to the death. Grim.

There you have it. A huge range of reading this week. Take your time and until next time when I will be, I promise, older and wise… please check out Boak and Bailey every Saturday (…as long as all their holiday fun doesn’t get in the way…) and Stan going strong again each and every Monday. Then listen to a few of the now rarely refreshed Lew’s podcasts and get your emailed issue of Episodes of my Pub Life by David Jesudason on the (sometimes even but never) odd Fridays. And maybe The British Food History Podcast. Maybe? 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 wonderful newsletter, The Gulp, too. Ben’s Beer and Badword is out there with the all the sweary Mary! 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. Any more? We have Ontario’s own A Quick Beer featuring visits to places like… Michigan! All About Beer has given space to some trade possy podcasts and there’s also The Perfect Pour. Plus follow the venerable Full Pint podcast with an episode just last month!. And there’s the Craft Beer Channel on Youtube. Check out the archives of the Beer Ladies Podcast. That’s quite good but hmm they’ve also gone quiet this year. The rest of these are largely dead. And the long standing Beervana podcast …except they have now stood down. As has We Are Beer People. The Share looked to be back with a revival but now its gone quiet. And the Boys Are From Märzen podcast appears suspended as does BeerEdge, too. VinePair packed in Taplines as well. All dead and gone. There is more from the DaftAboutCraft podcast, too. Nope – that ended a year ago. The Moon Under Water is gone – which is not surprising as the ask was $10 a month. Pete Brown’s one cost a fifth of that – but only had the one post. Such is life. Such is beer podcasting and newlettering!

*Did I? Was I?
**I forgot this: I knew him and apparently drew him way back when.
***Pardon all the ellipsises… ellipsi… but the point was worth making.

Those Humdrum Work Week Beery News Notes For When Someone Else Is Having More Fun Than You

So, the election is halfway through and the pending arse kicking three weeks from now seems to be still on track. As fans of beer, we are familiar with the concept of attenuation and yeast efficiency. Right? Well, the Tories in Canada have a history of voter inefficiency – which means they have too many of their voters lodged in too few ridings*. You get my point, right? Anyway, no new pictures of beer being poured on the campaign trail to share this week – but to be fair in 2021’s campaign, Bloc quebecois leader Yves-François Blanchet hit a beerfest as illustrated. I am hoping we get more poliiticans at the tap before this all ends on April 28th. Interesting to note that there is at least one Rhinocéros Party** candidates this time around and that at least one candidate is a beer fan:

Anthony Mitchell, a retired elementary school principal running for the Rhinoceros Party in Sarnia-Lambton-Bkejwanong, says he has no campaign budget, just a red nose and a slogan… Mitchell, who grew up in Sarnia, said he’s married, though “my wife doesn’t admit that she’s married to me during the election,” he said. He has two children and six grandchildren. “My hobbies are going to concerts and festivals,” he said. “I brew my own beer in my garage.”

Otherwise… all the news is bad. Still bad. And you all fell bad. And you should. So… it is no surprise that some folk are actually having more fun than you. Much more fun. There they are, off on their holly jollidays saying things like “yipee!!” and “wheeeeeee!!!” And there they are, in Timișoara Romania having more fun than you. Birthplace of the 1989 revolution. Wow. Less happy recently (but probably still happier than you) was The Beer Nut who wrote this upon the consideration of one beer’s branding as compared to the experience of its consumption:

The badge implies that it’s one in a series called “Modern Classics” and that it’s a “celebration stout”. Celebrating what, and how do the whiskey and coffee enter the picture? Not in the flavour, anyway. This tastes very plain indeed, and though it’s not powerhouse-strength, 5.5% ABV is plenty to give a stout character. Here, the extent of the coffee is no more than you’d find in any typical dry stout. There’s nothing resembling whiskey at all, so I doubt it’s barrel-aged. Whisky-soaked oak chips, maybe? Sorry, there are more questions than answers with this one. I was a bit bored by it, not to mention confused.

So many questions, had he. Similarly, question-raising-wise, Lars shared some research on BlueSky, how he came across information from Jutland, Denmark where there were stories related to:

…their “gammeltøl”, strong farmhouse ale brewed in spring and drunk in autumn, that they laid an egg in the barrel. This was common. She adds that “from this egg there might come a basilisk.” That’s not common. Decided to search for “basilisk” and found another mention. She says they believed that if the gammeltøl became too old a basilisk might come into it, and it had eyes everywhere. If it looked at anyone, they died. She’d heard that one place they’d heard the basilisks in the barrel, and then the barrel and the beer were both buried in the ground out of fear of the basilisks.

Creepy.*** Almost as disturbing is this article in The Guardian about how a character in an upcoming film prefers an odd beer cocktail:

“Coke and beer.” Coke and beer. Coke – and beer? Coke and beer! Who is she, this Lucy? And why is she not like other girls? I have rarely been so taken by a trailer. Is this where I’ve been going wrong, I wonder, in dating and in life? I’ve always liked the idea of having a signature drink order. It seems to mark you out as a person of taste and distinction – someone with a history, who knows things. Medium house red says basic, cheap, vaguely health-conscious. Coke and beer, on the other hand, feels provocative, intriguing and a bit peevish, maybe in a sexy way.

Maybe. Or maybe batshit nutso. Anthony Gladman wrote about perhaps a more sensible drink but perhaps one had at a less sensible time – the nightcap:

As the first drink of the night is different to those that follow, so is the nightcap a drink apart. It is not simply the last drink of the night but the one you sneak in after that — perhaps on your own, but more likely with someone special, someone to whom you’re not quite ready to say goodbye or goodnight. A nightcap is both the drink and the occasion that surrounds it. All we have in life, ultimately, is time. So to opt for a nightcap is to place extra weight on the time spent drinking it and, retrospectively, on the time that led up to it. A nightcap means the evening was so good you can’t allow it to end just yet — or so bad you need to put it right immediately.

That’s one of those things that brings back memories, yes, good and bad. Mainly bad, frankly. Why did I drink that? Why did I do that? But back to the now and the real and as noted at the end of last week‘s update, the US plunked a tariff on beer and left EU brewers confused as to what exactly was covered by this executive:

The tariff’s scope has left companies uncertain whether to ship — or sit tight and hope for clarification. Belgian brewers, already operating on tight margins, fear a prolonged standoff. “We don’t know how long the measure will be in effect, and that uncertainty is already damaging,” Raf De Jonghe, head of Belgian brewers’ group BEER, told Belgian daily Nieuwsblad. As confusion mounted, the U.S. Commerce Department clarified that the tariff is not intended to apply to the beer itself. “Tariffs on imported beer only apply to the value of the aluminum content of the beer can, and not to the beer itself,” a Commerce Department spokesperson said in a statement emailed to POLITICO. “Imports of the empty aluminum cans will be tariffed for their full value.”

Mexico was confused by the news as well. Everyone‘s confused. It wasn’t just me. What else is going on? Well, there was one more stake in the heart of “That Craft Thing What Was” is in this note from Beer Marketer’s Insights:

Sunset Distributing, a subsidiary of Hand Family Companies of TN (led by JR Hand) will buy 2 distribs, craft-centric Stone Distributing and NA-bev oriented Classic Dist. Both in one fell swoop. They total about 15 mil cases, about one third NA. Deal expected to close in about 60 days

What was “a key piece of Stone Brewing” is now just a branch of a big beer distributor. Speaking of big money, according to Craft Brewing Business:

…a rare Chief Oshkosh Crowntainer beer can fetched an eye-popping $111,150 at Morean Auctions. The early 1950s can, believed to be the only one of its kind… It was likely held in a safe at Oshkosh Brewing Co. for years. After the brewery shuttered, the can passed through a series of passionate collectors — from a mailman-car-bartering deal in the ‘70s to a wooden replica carved by a regretful ex-owner. Over the decades, it changed hands through legends of the hobby: Paul Esslinger, Dave Peck, Bob McCoy, and more. Each trade layered mystique, and when it hit the Morean stage in 2025, collectors knew: this was *the* can.

Relatively speaking, Youngs Brewing is doing less well than that old beer can… at least and perhaps only on the stock market:

We regret to report that long term Young & Co.’s Brewery, P.L.C. (LON:YNGA) shareholders have had that experience, with the share price dropping 48% in three years, versus a market decline of about 7.0%. And over the last year the share price fell 23%, so we doubt many shareholders are delighted. Shareholders have had an even rougher run lately, with the share price down 15% in the last 90 days… Young’s Brewery became profitable within the last five years. We would usually expect to see the share price rise as a result. So it’s worth looking at other metrics to try to understand the share price move. Revenue is actually up 19% over the three years, so the share price drop doesn’t seem to hinge on revenue, either.

Why? Similarly with the why, Mike Kanach alerted us all to the fight between two US law firms over, what, a slogan? We don’t do this in the law trade over here in dull old Ontario – which probably helps avoid this sorta stuff:

Raleigh-based Matheson & Associates PLLC filed trademark infringement claims April 2 in the U.S. District Court for the Eastern District of North Carolina, saying that Denver law firm Whitcomb Selinsky PC is causing confusion by using the name “Beer Law HQ.” Matheson attorney John R. Szymankiewicz has used the “Beer Law Center” moniker to promote his legal services at brewers’ conferences since 2013, according to the suit. In 2015, Szymankiewicz federally registered the first of several “Beer Law Center” trademarks in the category of “attorney services.” Szymankiewicz is the founder and managing partner of Beer Law Center, one of Matheson’s subsidiaries along with the firm’s Vice Law Center…

Question: will both Czech beer culture and British cask ale be recognized under the 2003 UNESCO Convention for the Safeguarding of Intangible Cultural Heritage? Given that one has the backing of two web-based beer influencers**** and the other is being promoted by the Czech Beer and Malt Association with, umm, government support, err, I know where my money is going… when I am not saving up for that beer can:

If Czech beer culture gets listed by UNESCO, it would be the second after Belgium, listed in 2016 — which Slunecko said “really boosted the reputation of local beer-making, not only inside Belgium, but also abroad.” The Czech Ministry of Culture already put it on the national list in January — a necessary condition for international recognition — while Slunecko and others are embarking on promoting their bid.

Note: “Jeremy Clarkson’s beers recalled because of “possible health risk” ” !!!

Finally, in Pellicle, Vince Raison introduced his story of The Green Goddess in Blackheath, London with some refreshingly honest personal reflections on facing the year he turns 64:

The doctor gently suggested some lifestyle changes. More (or some) exercise. Improved diet. The usual stuff. Then she proposed I take three consecutive days off alcohol a week to avoid gout attacks and otherwise unnecessary medication. “I’ll do you one,” I said, not terribly wisely. She reminded me that it was for my benefit, that I was the only one in this ‘negotiation’ that had any skin in the game, as it were. Not just skin, but actual organs. I have friends who have gone sober and are very happy about it, but that’s not for me, despite their increased vim and vigour. I needed a Third Way. A strategy for survival that still involves my beloved local pub.

That is it for now. While you consider your own actual organs or even holly jollidays, please check out Boak and Bailey every Saturday (…as long as all their holiday fun doesn’t get in the way…) and Stan going strong again each and every Monday. Then listen to a few of the now rarely refreshed Lew’s podcasts and get your emailed issue of Episodes of my Pub Life by David Jesudason on the (sometimes even but never) odd Fridays. And maybe The British Food History Podcast. Maybe? 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 wonderful newsletter, The Gulp, too. Ben’s Beer and Badword is out there with the all the sweary Mary! 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. Any more? We have Ontario’s own A Quick Beer featuring visits to places like… Michigan! All About Beer has given space to some trade possy podcasts and there’s also The Perfect Pour. Plus follow the venerable Full Pint podcast with an episode just last month!. And there’s the Craft Beer Channel on Youtube. Check out the archives of the Beer Ladies Podcast. That’s quite good but hmm they’ve also gone quiet this year. The rest of these are largely dead. And the long standing Beervana podcast …except they have now stood down. As has We Are Beer People. The Share looked to be back with a revival but now its gone quiet. And the Boys Are From Märzen podcast appears suspended as does BeerEdge, too. VinePair packed in Taplines as well. All dead and gone. There is more from the DaftAboutCraft podcast, too. Nope – that ended a year ago. The Moon Under Water is gone – which is not surprising as the ask was $10 a month. Pete Brown’s one cost a fifth of that – but only had the one post. Such is life. Such is beer podcasting and newlettering!

*Yes, we have ridings… not districts or wards or constituencies. Like Nicky Nicky Nine Door and good aged cheddar cheese, its part of the cultural heritage of being settled in significant part by West Country folk two centuries ago. And in this situation so many rural ridings vote Tory, that they can actually lose elections while still getting the most votes nationally. Arse kicking enhancement factor #1.
**And here is their platform of #1 promises…
***To offset that, here is a second, more charming Bluesky thread from Lars.
****Didn’t they try this in 2021?

Your First Beery News Notes For That Dull Gap Between The NFL And MLB

The gap. It’s not going to be too bad this year with a boooorrrinnnnng Superbowl* coming a bit later in the shortened month. At least there was a nice ad for Bud. But, even with that, this gap between the end of the last football game and the start of baseball’s spring training games is a thing. A dull thing. As is the realization that I am looking past sports fandom at a trade war. Aluminum and steel this week. Am I looking like the guy to the left in the image above pushing from French-Algerian wine from the 1930s. Why does the water drinker look so worried? Why is his hair less stylish?

Yet… what does colonization teach us? Is the dodgy promise of that wine a century ago so unlike what we are like today? I was out buying a magazine last Friday evening in an actual bookstore (because, you know, I had a hankering for buy a magazine like it was 1999) and I looked at all their titles… mainly American… then looked at all the biographies of Americans intersperced with a few semi-royals at the other end of the bookstore… boy oh boy… have we up here taken on a lot of the culture developed down there. Look, I’m not part of the not a real country set but I need something to fill the hours other than lingering angst. Something will level out somewhere. Spring training may do the trick. Maybe that’s it. Down in, you know, Florida.

Speaking of gaps, have you any interest in NA wine or spirits? Me, I can’t imagine paying non-proxy payment for these sorts of proxies for booze. But if you are interested in NA beer, keep keeping an eye on Polk. He is back with some very interesting observations on one Canadian discount dark ale. And he wrote about where is at** this week, too:

I am incredibly lucky that I still can maintain an online community, despite my switch to mostly non alcoholic options, people in craft beer can be very kind when the road gets bumpy for one of our own and this helps a whole lot. But if I was one who went out and was deeply involved, I wonder how I’d be feeling every weekend when my new normal didn’t include those aforementioned activities. It would be a little overwhelming and would only add to an already stressful time I would imagine. It’s part of why it’s so difficult to go sober, to separate yourself from the good times that feel warm and boozy because you can’t be that person anymore. Change isn’t easy, but letting go of alcohol seems particularly difficult, addiction or not.

I will allow myself more bit of one tariff news item this week from one of my regular reading outlets, mining.com, on the uselessness of tariffs but the benefits of something else:

While US steel imports account for 23% of the country’s consumption, the ratio is much higher at 47% for aluminum, according to the US Geological Survey. The US is particularly reliant on imports of primary aluminum from Canada, which supplies more than two million tonnes each year… Just under half of all cans are thrown away to be land-filled or trashed. More metal is lost through improper sorting at recycling facilities, with losses assessed at roughly one third… Roll out more deposit return schemes and some of that one million tonnes of landfill could be returned to the supply chain.

On our side of the wiggly then very straight line, somewhat similarly, the inter-provincial restrictions are being rethought. New Brunswick’s Premier Susan Holt is revisting the province’s trade barriers on booze from other parts of Canada and Ontario‘s smaller breweries are looking forward to market opportunities across the country if we ditch the current rules:

Ontario breweries, distilleries and wineries can’t sell their product directly to customers in other provinces, something David Reed, owner of Forked River Brewing Company, says limits their sales opportunities… Because laws around alcohol are up to each province, rules about transporting vary nationwide. In Ontario, the province lifted interprovincial personal exemption limits in 2019 when it comes to alcohol for personal use, the LCBO says. In comparison, SAQ, Quebec’s alcohol board, says any alcohol coming into Quebec, including donations, gifts, and souvenirs, must be reported.

Note: Following up on last week’s news, one Beer Store outlet in my fair city is closing. But… but… me being able to buy my longed for Oland Ex in a corner store? Where do the loyalties lie?

How to pass the time? Cards. Katie plays cards and wrote a bit about it:

We play Rummy. I have no memory for any of the other rules, despite my father in law trying to teach me Stop The Cab every few months. At high school, I used to play a game called shithead in the common room, we doubled the pack so the games would last forever, dragging on into lessons we should have gone to. These are some of my favourite school memories.

Japan has an issue hiring people and then coaxing people back to work in the office but one firm has a solution that perhaps might suit you:

…for new graduates in Japan, one small IT company is offering Gen-Z staff the option to take special ‘hangover leave’ in a fierce recruitment drive being dubbed ‘golden eggs for graduates’. Trust Ring Co Ltd is a tech company in Osaka with roughly 60 employees and is one of many companies combatting Japan’s declining birthrate with quirky incentives as a way to attract new employees…. employees at Trust Ring Co are even encouraged to help themselves to the draught beer machine or a selection of spirits to drink on the job in their Midoribashi offices.

Lordy. And next? What next?!? Beer sludge? Beer sludge!!! Seems “beer sludge” is now a proper term according to the headline to this BBC story:

…nutrition isn’t the only area where spent grain could make an impact. Brett Cotten concedes that early efforts by his young London-based company, Arda Biomaterials, to create leather-alternatives from brewers’ spent grain resulted in something more akin to a flapjack. But the start-up has since successfully used supramolecular chemistry to make several proteins from brewers’ spent grain that mimic the animal proteins in leather, resulting in a strong and supple alternative. The colour reflects the spent grain used, he says. “Guinness and stouts make for a naturally black material, IPAs and lagers more mid-browns.”

I shall recommend that to my tailor. If I had one. And I like this understanding in Jeff’s piece on NEIPAs which is one way of explaining the phenomenon:

I would argue an IPA wave was never going to wash over New England before it came along. The region’s preference toward fuller beers with sweet malts and fruity English yeasts, and they have never really embraced the bitterness and spikiness of Centennial or Chinook IPAs. The development of New England IPAs was not unusual: breweries adjusted their process to draw out those incredible flavors and aromas Citra (and successor hops) had.

Careful readers will recall my habit of going to Maine back when the Canadian dollar was worth 95 cents US or more. In 2013, the good beers on offer at Fenway were Long Trail pale ale, Harpoon IPA and Wachusett Green Monster. New England had plenty of IPA love before NEIPAs… they just weren’t those IPAs.

Speaking of good explanations, in the emailed announcement on Pellicle‘s piece on independent brewing in Thailand, the editorial board of that there publication made an excellent statement on these sorts of things:

About a year ago I received and subsequently rejected a pitch from a writer called Joey Leskin, who writes a great newsletter about beer in London called Beer in the City. I turned it down because I am overtly aware that stories written by British writers about beer culture in other countries can come across as voyeuristic, and often don’t let the voices of the people involved in that scene shine through as they should. Fast forward six months and I was invited to become a mentor by the British Guild of Beer Writers. I agreed, and by coincidence was subsequently assigned Joey as my mentee.

This is a much nicer way of explaining and dealing with what I call “drive-by expertise.” It’s nice that you got to visit. Very nice. But I’ll usually turn to the local for understanding, thanks.

People who are very much on the scene if not in the scene are Boak and Bailey and this week the scene is very much where they are or at least were – at the Central Library in their own fair city of Bristol, England. There, they came upon what is definitely a scene:

A few weeks ago a special exhibition was laid on at the library on the subject of beer and pubs. Items from the reference collection were put on display in an ornate wood-panelled room and visitors were invited to shuffle round and have a nose about. We visited and were drawn at once to a hefty hardback volume collecting together editions of The Golden Cockerel, the house magazine of Courage, Barclay & Simonds, formed in 1960 when Courage acquired Simonds of Reading. These particular issues of the magazine were from 1962 to 1964 and seemed to include a remarkable number of pub openings.

What follows can only be decribed as remarkable, too. An unpacking of the story of many of those pubs while guiding one to an explanation of the name for “a youth paid to collect dry sand from coastal caves to spread on saloon bar floors.” Fabulous. And a welcome break from the news about those running pubs dealing with the rising costs of running a pub.

And Laura Hadland has updated the story of the Crooked House and the legal battle which has ensued since its demolition:

11th February – And the appeal hearing has been delayed. ATE Farms lodged a High Court challenge against “the Planning Inspectorate’s refusal to postpone the Planning Enforcement Public Inquiry” according to a statement from South Staffordshire Council This means that the public enquiry will now not go ahead as scheduled on 11th March and is unlikely to occur before the criminal investigation is concluded. You can read updates from the Council on their website. According to the Times & Star, the police work continues – “Staffordshire Police said in July last year that six people arrested in connection with the fire have been released from their bail, but remain under investigation.”

N’oubliez pas!!!

There. It’s been a bit of a busy week outside of these readings again. I worry that I am not entertaining enough. I actually don’t but I wonder. That’s a better way of putting it. Enough to worry about out there in the real world, isn’t there. Until when we meet next, please check out Boak and Bailey every Saturday and Stan going strong again each and every Monday. Then listen to Lew’s podcast and get your emailed issue of Episodes of my Pub Life by David Jesudason on the (sometimes even but never) odd Fridays. And maybe The British Food History Podcast. 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 wonderful newsletter, The Gulp, too. The Share looks to be back with a revival. Ben’s Beer and Badword is out there with the all the sweary Mary! 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. Any more? Check out the Beer Ladies Podcast. That’s quite good and they are revving up for a new year. And the BOAS podcast for the bro-ly. And the long standing Beervana podcast …except they have now stood down. Plus We Are Beer People. The Boys Are From Märzen podcast appears suspended as does BeerEdge, too. VinePair packed in Taplines as well. All gone. But not Ontario’s own A Quick Beer featuring… Michigan! There is more from the DaftAboutCraft podcast, too. All About Beer has sponsored trade possy podcasts 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 one cost a fifth of that but only had the one post. Such is life.

*What wasn’t boring was the after game celebrations in Philadelphia according to the police scanner: “we lost all the barricades!!!” and especially ““i now have seven or eight people on horses, the fireworks are spooking them and they’re rearing up….they’re civilian horses”!!! And there were some other ads. BeerBoard added some very particularly fine detail on who was drinking what before, you know, the barricades were lost: “Coming off two years of decline for the Big Game, Light Lager saw an increase of +5.6% on the day. Lagers, the #2 style, saw a noted decline of -6.5% in share. IPAs, the third-ranked style, decreased for the second straight year, down -7.9% over 2024. Michelob Ultra was again the top-poured brand nationally on the day, and was up a noted +11.9%. Bud Light, the #2 brand on the day, was -3.0% versus 2024. Miller Lite (+5.4%), Modelo Especiál (+9.6%) and Coors Light (+3.4%) rounded out the Top 5 for draft.” That is very spedific stuff for two days later…
**Or as translated for Maritimers: “where he’s to, too.“

The Beery News Notes For The Week Tariffs Were Punted Down The Road

Because I am a lawyer, my job includes dealing with a bit of mayhem. I even get a bit immune to it, frankly. Not so much in those early bottom feeding days. Remember that? Yeesh.* Anyway, is it back? I dunno. We’ve reviewed all the graphs and charts like this one up there** and now that everyone and their dog calculated the percentage of the US beer market*** made up of the combo of Canadian malt and aluminum as well as Mexican imports, well, it got delayed. Fine. The big bourbon ban was shelved and then restocked. It all got a bit whiplashed and likely will again. As Jeff wrote, this is all getting somewhere between real and unreal:

Enormous changes are underway, and the stability of the U.S. government is no longer a given. Barley prices may seem like an incredibly mundane detail (picayune, even) to pluck out of this hurricane of news. But they are representative of the effects these disruptions will have. The price of barley is directly tied to the health of US businesses, jobs, and lives.

Well, it’s all for the best right? It’s must be. And, between you and me, a closer economic union wouldn’t be all that bad. I sure liked when the Canadian dollar was close to par, gotta tell ya. Stash wantes to stash. Anyway, now that we have a whole 28 days left in the reprieve, I can get on to the important business of worrying about snacks and beers for Superb Owl Sunday. And, for the 47th year in a row, a bunch of people have written about what you should eat and drink. You can find your own damn links for that stuff.

Somewhat relatedly, speaking of large bodies of water that suddenly need to be renamed:

People don’t buy “domestic” cars or salute the “domestic” flag, so they shouldn’t drink “domestic” beer. At least, that’s what Anheuser-Busch’s CEO thinks. Brendan Whitworth, the beermaker’s chief executive, says he wants to change the term that describes his US-made beers, which includes Budweiser, Michelob Ultra and Busch Light, to “American”… “The pride we take in this great country should also be properly and accurately applied to our great American beers,” Whitworth wrote. “They are brewed by American workers who receive American wages. They rely on American farmers and on American raw material suppliers. They support American causes like the military and first responders. They pay American taxes.”

Speaking of legal mayhem, here’s a story out of Washington state on one brewery’s fight against the local municipality care of WBB:

Although Dominique Torgerson just wants to operate a brewery, she is now well-versed in this kind of legal battle and knows way more about these issues than any brewery owner should ever need to know. “With the recent overturning of the Chevron Deference doctrine at the U.S. Supreme Court, agencies should no longer have unchecked power to interpret ambiguous laws in their favor,” she explains. “Our petition to the Superior Court cites extensive case law, and we are prepared to take this battle to the U.S. Supreme Court if necessary.” “Additionally, these zoning restrictions violate Washington State RCW 66.08.120, which explicitly prevents municipalities from regulating alcohol businesses in ANY manner,” she adds.

Boom! Fight!! Speaking of a good fight, I am really struggling on Pellicle‘s English Premier League fantasy league this season – but unlike one pub’s owners, I did well when I picked the striker for Nottingham Forest the other week:

It had seemed like the perfect promotion to get a few more punters through the door on a Saturday afternoon – give away a free pint for every goal scored by Nottingham Forest that day. But seven goals and £1,500 worth of pints later, Nottinghamshire pub landlady Beccy Webster realised she might have scored a spectacular own goal. “It got to half-time and I thought: ‘Oh my gosh, I don’t know if I can carry this on.’ But I decided I was sticking to my word,” she said. “This is what I’ve said I’m going to do. Whether it’s four, five, six, seven, 10 goals, I’m seeing it through now. We ended up giving away 300 pints.”

Keeping with the only beer mag that matters, we received another bit of biting commentary about the craft-bro rut from David Bailey (no relation) over there last Friday. He neatly acknowledges the line between what may and may not be said about good beer culture and then crashed through it. In this episode, he mocks the desperate lengths some brewers got to in order to extend their seasonals line up. I like how these pieces are effectively political cartooning.

With his even more unreserved and thorough approach, David Jesudason has reported on the misogyny that ruled at one imaginatively named London wine bar in the 1970s and how it served as one launching point of an anti-discrimination campaign:

“El Vino stood as a symbol of an ordinary drinking place,” Anna Coote tells me, “that wasn’t a private club and they were not letting women buy drinks at the bar which was very petty of them. But at the time the men were hanging on to their control over how their favourite pub was being run… [Anna and and Tess Gill] used the El Vino as a way to change the law and they didn’t see themselves as patrons of the bar. Anna says they went to El Vino with a couple of male lawyers and were refused service and this was all the proof they needed. “It was to get the law enforced not to get drinks at the bar,” Anna tells me. “It was purely a matter of principle. Neither Tess nor I wanted to spend a minute inside El Vino’s drinking wine or buying drinks!

And we read… well, I read some interesting reporting from Phoebe Knight in BlogTO on the effects being already felt by the big brewer’s retailer, The Beer Store, following Ontario’s expansion of retail beer sales to corner stores last year:

While 23 stores out of over 350 across the province seems like small potatoes now, John tells blogTO that there could be a far larger crash coming in the near future if no further agreements to maintain the stability of The Beer Store against competition are made. “According to the early implementation agreement The Beer Store must keep 300 stores open until the end of 2025,” John tells blogTO. “After that there is no limit on closures.”

Further news on the calls for change in beer retailing out of Korea too:

Liquors registered as traditional products in Korea, such as “makgeolli” (rice wine) and Andong soju, are exempt from the online sales ban, allowing them to be delivered directly to consumers’ doorsteps. In contrast, domestic soju and beer products are only accessible via offline stores and restaurants. Major local producers argue that lifting the ban would expand their distribution channels and improve market competitiveness. Korea and Poland are the only member states of the Organisation for Economic Co-operation and Development, or OECD, where an online liquor sales ban remains in effect.

In our weekly (it seems) report on contradictions in medical advice, we focus today on the mind. First up, this study published in the American Journal of Psychiatry on “the real-time subjective effects of alcohol in individuals with alcohol use disorder”:

This study aimed to investigate the real-time subjective effects of alcohol in individuals with alcohol use disorder (AUD) and those prone to negative affect by virtue of having comorbid depressive disorder (DEP)… The AUD group, regardless of comorbid DEP, reported increases in stimulation and rewarding effects that persisted throughout most of the alcohol episode relative to the non-alcohol episode. To a lesser extent, alcohol relieved negative affect but this was not specific to AUD or DEP groups.

The news is what you’ve wanted to have confirmed: “…researchers found that alcohol consumption reduced negative feelings…” Conversely, in The New York Times, we read:

… if you become physically dependent on alcohol — after years of drinking heavily, for example — the constant ramping up of GABA can cause the brain to produce less of it, and glutamate becomes more dominant. The brain then becomes “hyperexcitable,” which can lead to symptoms like panic attacks, said Dr. Kathleen Brady, an addiction expert and professor of psychiatry at the Medical University of South Carolina.

As always, good luck making those two stories fit in with each other! Speaking of best wishes, The Beer Nut has seen of Dutch brewery De Molen with a review of a last collaboration before its expiration:

This is a beer to shut me up about nitro for a minute or two: there is plenty of flavour, and while it may have turned out quite cloying if carbonated, I can’t complain when nitrogen’s deadening effect successfully balances the beer. Observation two is that a bit of barley wine energy really suits the Irish red style. Boost that gravity and hold back on the aroma hops: there’s a niche available somewhere adjacent to the strong Scottish ale genre. Thanks to both breweries for showing the way, and with an extra poignancy now that the permanent closure of De Molen has been announced for later this year.

And Boak and Bailey have found an even loftier pint – a perfect ESB:

Our perfect pints on Friday were served this way, as towers of autumnal mahogany topped with loose but steady foam.The aroma was of marzipan and fresh woodland sap. And it tasted like the inevitability of one pint too many, like the Holy Grail, like the White Whale, like a miracle in progress, like being 25 again learning for the first time what beer could really be. It was so good that it made Jess switch from Titanic Plum Porter. It was so good that she didn’t even resent the inevitable day after headache. It was so good that, even with the headache, she co-wrote a blog post about it.

Lovely bit of writing right there.

In 2006, I released the results on an experiment involving Burton Bridge Porter and the passage of time. I am not sure reading back on my notes now that I understand what happened. Far more lyrical is Pete Brown in his up to date study of that same brewery published in that place that really should be named which is already named above:

Burton Bridge Beers are still Burton Bridge, and Heritage are still Heritage, but both brands are owned by the same company and brewed in the same place, by two stellar alumni from the craft beer world. Two dying embers rekindled, with new fuel feeding the flame. It’s a misty, drizzly day when I visit Burton Bridge. The flagstones in the yard are slick and shiny, like they always seem to be. The brewing team are wrapped up against the chill as they wash casks, their breath misting the air. After a quick tour of the kit—including the parts that are over a century old and look like they’re held together by willpower alone—Emma and I retreat to the cosiness of the pub.

Again, some lovely writing right there.

Finally, what was old is new again, as we read in this week’s dispatches from the eggheads:

Do you long for that tart fruity flavor of a sour beer but wish the complicated brewing process were faster? Norwegian scientists might have the answer: field peas, as well as beans and lentils. According to a new paper published in the Journal of Agricultural and Food Chemistry, experimental beers made with the sugars found in these foods had similar flavor profiles to your average Belgian-style sour beer, yet the brewing process was shorter with simpler steps. “Sour beer is the beer enthusiast’s alternative to champagne,” said co-author Bjørge Westereng of the Norwegian University of Life Science.

Oh, Bjørge. You ever notice those times when it is clear someone has never had champagne? But… pea beer was a thing. At least beer made with pea shoot kilned malt was. And Japanese third-category beer.

Thanks again for everyone who participated in first edition of The Session Revived. Here’s the round up. As Stan was kind enough to say, “Much of the best reading last week was on Friday, when The Session revival was pretty dang successful.” Join in next time we gather! In the interim, please check out Boak and Bailey every Saturday and Stan going strong again each and every Monday. Then listen to Lew’s podcast and get your emailed issue of Episodes of my Pub Life by David Jesudason on the (sometimes even but never) odd Fridays. And maybe The British Food History Podcast. 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 wonderful newsletter, The Gulp, too. The Share looks to be back with a revival. Ben’s Beer and Badword is out there with the all the sweary Mary! 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. Any more? Check out the Beer Ladies Podcast. That’s quite good and they are revving up for a new year. And the BOAS podcast for the bro-ly. And the long standing Beervana podcast …except they have now stood down. Plus We Are Beer People. The Boys Are From Märzen podcast appears suspended as does BeerEdge, too. VinePair packed in Taplines as well. All gone. But not Ontario’s own A Quick Beer featuring… Michigan! There is more from the DaftAboutCraft podcast, too. All About Beer has sponsored trade possy podcasts 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 one cost a fifth of that but only had the one post. Such is life.

*Though the mass firings are very old school Atlantic Canadian. Maybe we do fit in culturally speaking! Note: these things also happen in beer.
**No, it really is an actual chart!!
***We also learned that 88% of all beer consumed last year made by Canadian workers in Canadian breweries.

Your Beery News Notes For The Week That The Session Will Be Resuscitated

It will! Will it? Will it take? Will it last? Errr… will it even happen? Hmm… as I mentioned, we are going to try to see if there is any interest in having a go at reviving The Session. Stan‘s excited as are Matty and Alistair. Maureen is Sessio-curious. We’ll find out tomorrow. More about that later – but it does seem to be a reasonable thing to try as January fades while February looms. Does it loom? At least it’s shorter than January. Thirty days to March, baby. As of today. That’s all that matters to me now.

That image to the right (to your right, to the left to me) is from Newcastle’s Evening Chronicle of 24th May 1927, as reposted on FB by the Brewing History Society. That’s apparently about a month after the beer was first sold. Me, I myself too only drink it from a large labratory test tub while waxing my head with Brylcreem. Big news in beer the week was the recall of certain bottlings of the old Newkie Broon due to glass fragment contamination in some 550 ml bottles:

Ale drinkers who have purchased a bottle of Newcastle Brown Ale with the best before date November 30, 2025, as well as the correct batch code, should return their beer for a full refund. The affected batches are: L4321, L4322, L4323, L4324, L4325, L4326, according to the Food Standards Agency.

Further shocking news coming so soon after the UK market collapse of Brylcreem and large home use test tube sales is the story that gin sales are slumping as reported in The Times:

…on the chilly November day that I visit Sipsmith it is remarkably quiet. The distilling hall is empty and I spot about three workers in the large office at the back. Then there is the cold. “If we’re distilling, it’s usually lovely and warm in here,” Fairfax Hall, 50, one of three co-founders says as we sit down with our coats on. For they are not distilling: in fact they have already finished for the year. “Volumes fell more than we anticipated. We stopped distilling a couple of weeks ago [mid-November]. The industry has definitely slowed down. I mean, if you look at the numbers it is way off the peak.”

There are reasons for this, ranging from adherence traditional religious practices to social media’s influence on pop culture. Elsewhere, some continue to see rainbows and maybe even a unicorn or two.

Following up on the story that emerged last week, Stan has the background on the split between the BA and the AHA going all the way back to the tensions which played out in the corporate structuring and restructuring.

Many of the packaging brewers questioned the participation of homebrewers, Hindy wrote. “What role could a bunch of hobbyists play in a brewing industry trade association? Complicating the discussion was that the AHA was losing money. The AOB was subsidizing it. Mosher and (Rogue Ales founder Jack) Joyce argued that the homebrewers were the biggest fans of craft brewers, the first line of defense in any attack on the industry.” In the agreement that eventually followed, the membership would elect seven packaging brewery board members, four brewpub members, and the AHA would choose two board members.

Jeff gave a hopeful forecast: “…homebrewing is a wonderful hobby that satisfies our wholesome human creative urges…”

BREAKING: In British Columbia there is no drinking and bowling! Stop it!!

“The inspectors observed the patron do this – carry what appeared to be a glass of beer into the bowling alley area and consume the beer in that area – three times in eight minutes,” reads the decision by Dianne Flood, delegate to the general manager of the regulation branch. Inspectors reported the infraction was in “plain view and sight for any observer” and that a staff member working near the bowling alley should have noticed and spoken to the customer.

Three times! Entirely justifies the tens of thousands of dollars allocated from the public purse to prosecute these dastards.

Speaking of violations, is the Mliko pour an imposter? A new trend posing as tradition!?! Alistair never saw it when he lived in Czechia in the 2000s and Ron argues it was non-existent in the 1980s:

Something which never seems to get mentioned nowadays is the serving method. People go on about crap like “mlíko” pours – something I never came across in the 1980s and which I suspect was just made up recently. But not the reason why Czech beer was so drinkable: air pressure. Rather than CO2, air pressure was used to pump up beer from the celaar. Much like tall fonts in Scotland. The resulting half litre had a wonderful creamy head, but wasn’t overly fizzy. Being more like beer served through a sparkler in texture. Why does no-one lament the loss of this wonderful practice?

Why? Whhhhyyyyyyy??? Because no one cares, I suppose. Except Ron. And it is to be expected as there is one constant in beer [Greek Chorus (interjecting): “… well, two after money…“] and that is change. Face it. Breweries open and shut. Get build and get sold. Such is life. But apparently one regional, the makers of a gas station shandy and other more ancient if less than universally loved beers is now a focal point of complaint [Greek Chorus (interjecting): “…or perhaps just content creation…“] as owners of 36 years Molson Coors has announced it is shutting its Leinenkugel brewery in Chippewa Falls, Wisconsin:

Given that the firm would announce its plans to end Leinenkugel’s century-and-a-half-long streak of brewing in Chippewa Falls (interrupted only by Prohibition, which it survived by making soda water and near beer) just three months later, St. Jacques could have been a little more clear. Sure, the Leinie brand will technically live on, even though the brewhouse from whence it came, Chippewa Falls’ longest continuously operated business, has been relieved of its production duties. But MC’s move to shutter what was the seventh-oldest still-operating brewery in America is clearly a change in its commitment to Leinenkugel — and not for the better.

I mean I get it but Molson Coors and its big beer predecessors in title have owned this northern brewery for about a quarter of its existence. That’s a pretty good run for a relationship between a middling regional and its multinational owners. What do you want?

You know what I want? More articles like this from Anaïs Lecoq in Pellicle on Coreff, a real ale… the first real ale from France which has an interesting origin story:

Brewing nothing but real ale at the time, Coreff came to life with the help of a person that will mean nothing to the vast majority of French people, even the beer drinking type. Yet he’s considered a legend on the other side of the English Channel: Peter Austin, founder of Ringwood Brewery in Hampshire. “If some dare to call me the pope of microbreweries, today, I can claim the right to appoint Jean-François Malgorn and Christian Blanchard as my disciples,” Austin wrote in a 1988’s commercial leaflet recalling his partnership with the brewery.

It’s excellent and in a way struck me as a sidebar essay that pairs neatly with Brew Britannia by Boak and Bailey. Brew Bretonia?

Learning once again that there is no topic which can’t be slathered with the dumbness of “woke!!” protesters, one brewery in Australia has learned that protecting nature is now “woke!!” too:

Aussies have voiced their outrage at a popular beer company by running over cans of the liquor, in a boycott of the company’s recent charity campaign which has been slammed as “woke”. The Great Northern Brewing Company came under intense fire following a recent campaign — Outdoors for a Cause — which aimed to raise money to buy and protect land to add to national parks in support of the non-profit organisation Foundation for National Parks and Wildlife, according to Yahoo News. However many moved to boycott the company, which typically uses imagery of people outdoors to market their beer, following the campaign’s announcement. Facebook group 4wd TV lashed out at the move in fear the money raised would be used to turn state parks into national parks.

Because the particular colour of the uniforms of the government park rangers… matters? No, turns out you can’t fish, camp or hunt in an Australian National Park. So they are “helping to stop bush users using the bush.” All sounds pretty unCanadian if you ask me. Don’t they have Crown land?

I missed this info when it came out earlier in the month but this article in GrainNews is an excellent primer on the issues facing a barley farmer dealing with the reality that a $1 million malt barley crop can turn into $600,000 of feed:

“We need to know what that whole field looks like,” he says. “I’m looking at one kilogram to make a million-dollar deal, so that sample you give me better be what you’re actually going to deliver.” Also, if the grain sits for an extended period, it can degrade, so he cautions farmers to re-sample the bin every six to eight weeks. If a sample meets the specifications in late summer but a load’s not delivered until the following spring, a lot can go wrong. “Somewhere along the way, it heated, got bugs in it, or the germ dropped off,” he says. “We want to see that so we know for ourselves that you still have the malt that you said you had for us.”

And on the health beat, there was a helpful interview this week with Otis Brawley, Johns Hopkins Bloomberg Distinguished Professor of oncology and other things, unpacking current findings and recommendations:

An estimated 741,300 cancer cases in 2020 were linked to alcohol consumption. It is ranked the third leading preventable cause of cancer. Research shows that alcohol can cause cancer by breaking down into a metabolite that ultimately damages your DNA, which can lead to the formation of tumors. And the effects of alcohol seem to compound.

Which sorta does lead to the understanding that there isn’t a net offset by taking on other good behaviours. Jogging isn’t exactly buulding a wall around your DNA. But there was also this intereting nugget: “We have evidence that drinking increases the risk of this cancer. We don’t have as strong evidence that to stop drinking reduces the risk.” So you may be screwed already. And by “you” I mean me.

Finally, something in life where plumpness is a plus! And… want to become an instant hero in the world of good beer? Buy San Fransico’s beer bar Toronado. Buying the building, business and inventory for only $1,750,000 actually sounds like a bit of a deal:

For sale is a 2900 sq ft 2 unit commercial building and business for sale together. A small restaurant space with Type 1 hood, and bathroom in approximately 500 square feet, (delivered vacant). The remainder of the building is occupied by the time honored and award winning Toronado Pub… you can’t design this vibe; you can only nurture it over decades. Yet the main attraction remains the beer: The 50 taps, three cask handpulls, and 90-plus cans and bottles celebrate the best of California and around the world, including hits from Allagash, Alvarado Street, Cellarmaker, Monkish, North Park, and Russian River, and on to Cantillon, Schneider, Tilquin, and more.

Last Friday, David Jesudason handed the keys for his newsletter over to EU citizen and brewer Noora Koskinen-Dini who has recently been dismissed by an English brewery, which may be the sort of story retold in greater numbers soon over here given the new immigration policies in the USA:

They told me on these pre-employment calls they wanted me to manage the bar and then take over the brewing side… When I arrived there was a general manager who worked with me to show me how things were run in the taproom – it didn’t include the brewery because this was Paul’s domain. I worked mainly at the taproom, there was no brewery work, not even shadowing. I was summoned to another meeting where Paul told me ‘because you’re unhappy and you can’t buy the brewery I’m going to let you go’. I felt this was rambling nonsense and not how you do things. After all this time, after all this love and passion, my employment was terminated because someone thought I was unhappy? I tried to explain the consequences of this decision that it would affect my whole family and it meant I would have to ultimately leave the UK.

The brewery in question was given equal time by David. With some startlingly conflicting factual statements. Is this what’s meant by selling experiences?

Finally and once again, a reminder to all you scribblers and wannabe scribblers. The Session is breaking out the tabbourines and a big tent for a revival of the greatest thing to ever happen in beer writing. From 2007 to 2018, there were 142 editions easily tiggering the writing of one billion words. So tomorrow on Friday January 31, 2025 please post your thoughts – via blog, newsletter, social media… anything – on the topic:

“What is the best thing to happen in good beer since 2018?

Then once you have done that, leave a note here in a comment or even email me the link at beerblog@gmail.com! Or let us know some other way. I will aggregate and report back. Try using #TheSession, too, even if there are others in that information superhighway lane.

While we wait for the results, please check out Boak and Bailey every Saturday and Stan going strong again each and every Monday. Then listen to Lew’s podcast and get your emailed issue of Episodes of my Pub Life by David Jesudason on the (sometimes even but never) odd Fridays. And maybe The British Food History Podcast. 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 wonderful newsletter, The Gulp, too. The Share looks to be back with a revival. Ben’s Beer and Badword is out there with the all the sweary Mary! 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. Any more? Check out the Beer Ladies Podcast. That’s quite good and they are revving up for a new year. And the BOAS podcast for the bro-ly. And the long standing Beervana podcast …except they have now stood down. Plus We Are Beer People. The Boys Are From Märzen podcast appears suspended as does BeerEdge, too. VinePair packed in Taplines as well. All gone. But not Ontario’s own A Quick Beer featuring… Michigan! There is more from the DaftAboutCraft podcast, too. All About Beer has sponsored trade possy podcasts 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 one cost a fifth of that but only had the one post. Such is life.

Your Beery News Notes For – YIKES!!! – The 1/24th Mark For The Year 2024… Err… 2025

It’s really good, this whole passage of time thing. It really is. Isn’t it. It is… isn’t it? Fine. Face it. The holidays are over. OVER! But that doesn’t mean the celebrations are over. For example, in the U.S. of A. we hear that it’s Prohibition Remembrance Day celebrating the 106th anniversary of the ratification of the 18th Amendment to their Constitution. Whooo!!! If “neo-temp” was actually a real thing there’d be parades. I do love me a parade. But who needs parades when you have NA beer for $5 a can!

Speaking of fine traditions, at her very clearly titled Braciatrix: The Newsletter, Dr Christina Wade shares her thoughts on the wassailing tradition which marks the eve of the Epiphany in Christianity. Or rather traditions:

Some versions of the tradition are known as apple howling, which is probably one of the most metal names I have ever heard. Excellent band name tbh. Regardless of exactly how people celebrated wassailing specifically, one thing does seem to often remain at the centre of these traditions- that is the alcoholic beverages. My favourite. So what exactly do we drink? We drink Lambswool or Lamb’s Wool. No, not the actual fuzzy stuff from the adorable creature better known for making sweaters. Nay. It’s a beverage made from ale, spices, sugar, and roasted apples. Some recipes also call for cream, eggs, or both.

That sounds pretty excellent if you ask me. Winterfestive. Speaking of the old Epiph’, we had a visitor who had spent much of 2024 in France over for the holidays and we had a galette des rois but I had no idea it was pagan and also no idea that it was causing another boring woke-trad political scandal in the old country due to its history:

Historians say French Epiphany cakes — called galette des rois (literally, galette of the kings) — can be traced to Roman festivals dedicated to Saturn and to the longer daylight hours after the winter solstice. The custom was to put a bean in cakes given to slaves, and to name the one who found it “king for the day”. In modern France, the bean has been replaced by a porcelain figure, but the finder still gets a paper crown. Over the centuries, the galette des rois merged with Epiphany and it became usual to start eating them after 12th night, at least until the French Revolution, when the cakes were banned in a drive to eradicate Christianity in the 1790s.

Matthew C, taking on the player-manager role this week, published his story on Roosters Brewery in Harrogate, England in which he does a few very unusal things. It is more than a B.O B.* Is that a B.B.O.B.? One thing is that he interviews other people to corroborate the story shared by a brewery owner. And he does background research to tell the tale of the brewery from older records than the recitals of the owner. This sort of thing gives the reader great confidence, especially as the main players seem a bit quiet:

Brew Britannia also speaks of Franklin’s reclusiveness (despite numerous attempts, I was not able to contact him for the purposes of this article) and his modesty. It’s apparent, speaking to those who knew him, that he does not consider himself to be a trailblazer, despite plenty of evidence to the contrary… “Sean was quite straightforward once we’d made contact. Mostly he was a bit embarrassed to be treated like a great authority or legendary figure. He was at great pains to credit others wherever he could,” Boak and Bailey tell me of their interactions with him, which took place in 2013. “He also described himself as an introvert and he was certainly fairly quiet and thoughtful in our conversations—although certainly passionate enough when he got down to actually talking about wine and beer.”

Such a good bit of investigation based writing, especially in a positive portrait.** Speaking of which, even with perhaps a finer focus. The Beer Nut – or rather his alt personality Stash Killer – released the results of his study on a six year old nitro can of Guinness:

It’s in the flavour where I think we’ve had some evolution. It’s definitely more flavoursome than when young, and I wish I had a fresh can to hand to compare. The tartness has both increased and become more rounded, adding a kind of classy balsamic vinegar effect. Conversely, that finishes on a sweeter note, with some chocolate, which is something in most stouts that I find missing in Guinness, and a little maraschino cherry. We’re back to regular programming with the quick finish and minimal aftertaste.

Detail. We meet that again. As mentioned a couple of weeks ago, over on BlueSky, Kevin of Casket Beer, asked if anyone had ever had a Scotch Ale out of a thistle glass. Let me ruin the punch line to one of his findings:

So where did we get the notion that the thistle glass was somehow an important part of Scottish beer culture? The Gordon glass may have played a role. However, the 1993 book, Scotch Ale, by Greg Noonan likely had a significant impact, at least in the United States. The cover prominently features a beer in a thistle glass. The book’s contents do not get into glassware or indicate an explanation for why the glass was used. Maybe it was influenced by Gordon. The influential book likely conveyed to a generation of brewers, homebrewers and enthusiasts, that the glass had some meaningful connection to Scottish Ale.

Read the rest for find more findings. It’s not all that precise, sadly. As far as lost goes, these days in all the seesaw back and forth about various recent studies of medical studies and statements resting more and more on labels and less on methodology,*** I found some relief in the transcript from a transcript from TVO’s news magazine The Agenda from almost seven years ago when Mr. B himself**** and three other drinks authors to discuss the question. And it is a civil discussion where views and differences were shared and considered. Firm view like this:

If you can decompress with one glass of wine and keep it at one glass of wine per day, that’s a very uncommon pattern, but if you can more power to you. But those who get into trouble with alcohol tend to find it’s progressive, and denial is a big part of it. So if you can stick to one, go for it.

Speaking of firm and even disagreeable views but, still, focused on the detailed examination… Boak and Bailey wrote about some of the disregarded pubs of the Easton district of Bristol. Then, more importantly, in their Patreon account wrote about a few of their toilets:

Last night, neither of us popped the cork until The Sugar Loaf. Despite having been cleaned up and made a little smarter, it’s still basically down-to-earth. That meant that the toilets had no soap but did have water hot enough to have made tea with. As in, dangerously, scaldingly, steaming hot. Not that the soap or the water mattered much because nobody was washing their hands. [Shudder.]

Not segueing on the notion of popping corks at all, I noticed an interesting idea in this column by Eric Asimov in the NYT on a trend in restaurant wine lists – focus:

The wine list at Smithereens, a new seafood restaurant in the East Village, is shocking to say the least. Of its 62 selections, more than half, 32, are rieslings. Twenty-nine more are various other whites. There’s only one red wine, a pinot noir from Shelter Winery in the Baden region of Germany. Some may criticize a list like that as self-indulgent, but I love it. I rarely see a wine list with such attitude or character… I’ve noticed more and more relatively short wine lists… Not all are as provocative as the Smithereens list, but they are incisive, chosen to convey a point of view and, as good lists ought to do, shape the character of the restaurant.

Sounds like the brewery in Maine that made six stouts twenty years ago. I also like how it is aimed at breaking assumptions. Iconoclasm. Sadly, we too often read of presumed and autonomously authorized ways, like how to achieve a “sensory worst“***** which, if we are honest, depends on learning from the pew and then walking out as an adherent to a form of authority – comforting maybe but that’s too close to the precious basement of speakers, amps and equalizers audiophile approach. If you understood this at all the levels I do, you’d agree.

There are limits to disagreeability, however. In The Times this week we read about one of those situations where two sorts of disagreeabilities clash as each is based on a human right:

Pubs could ban customers from speaking about contentious beliefs such as religious views or transgender rights over fears of falling foul of Labour’s workers rights reforms. The government has been warned by the equalities watchdog that rules could “disproportionately curtail” freedom of expression and be applied to “overheard conversations”. Ministers have proposed that employers must protect workers from being harassed at work by “third parties” such as customers or clients. If they fail to do so they could be sued. However, the Equality and Human Rights Commission (EHRC) said this was particularly challenging in cases involving a “philosophical belief”, such as people’s views on religion or women’s rights, because many business owners do not understand such topics are protected by equality law.

Now before any of you scream “WOKE!” like a ninnie (beside the fact J. Christ Himself ask us to be awake), I can share that I have dabbled in this sort of human rights and we need to know just as there are intersecting rights we can have competing rights.****** So these knots need unraveling. And, just to be clear, there is not obligation to allow the loud boorish bigot to remain in the pub. As JJB himself has stated:

…nobody in mine ever uses racist language like Farage’s Reform activists, and if they did they’d be told to leave and never return.

With that good word, a reminder of all you all needing to put down more good words. The Session is trying a revival, a resuscitation even. On Friday January 31, 2025 please post your thoughts – via blog, newsletter, social media… anything – on the topic:

“What is the best thing to happen in good beer since 2018?

Publish on last Friday in January and then leave a comment here on a comment or even email me the link at beerblog@gmail.com! I have also proposed hosts of the February 2025 (if there is breath in the old corpse) the form of which I will leave in their good hands along with this wise advice emailed from Stan: “I will support in any way that does not require too much work ;>)“!!! Do it!

That’s it. Mid-January is here and boy is it going by. As it flees, please check out Boak and Bailey every Saturday and Stan going strong again each and every Monday. Then listen to Lew’s podcast and get your emailed issue of Episodes of my Pub Life by David Jesudason on the (sometimes even but never) 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 wonderful newsletter, The Gulp, too. The Share looks to be back with a revival. Ben’s Beer and Badword is out there with the all the sweary Mary! 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. Any more? Check out the Beer Ladies Podcast. That’s quite good and they are revving up for a new year. And the BOAS podcast for the bro-ly. And the long standing Beervana podcast …except they have now stood down. Plus We Are Beer People. The Boys Are From Märzen podcast appears suspended as does BeerEdge, too. VinePair packed in Taplines as well. All gone. But not Ontario’s own A Quick Beer. There is more from the DaftAboutCraft podcast, too. All About Beer has sponsored trade possy podcasts 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 one cost a fifth of that but only had the one post. Such is life.

*Better Brewery Owner Bio?
**Also positive, his piece which should be called “Gud Wee Coo!“
***A new and damning report came out just this Tuesday according to the NYT: “Among both men and women, drinking just one alcoholic beverage a day increases the risk of liver cirrhosis, esophageal cancer, oral cancer and injuries of various kinds, according to a federal analysis issued on Tuesday. Women face a higher risk of developing liver cancer even at this modest level of drinking. Drinking two drinks a day — double the U.S. Dietary Guidelines’ recommendation for women but the current amount condoned for men — increases the odds of a death caused by alcohol for both men and women.” Expect outcry for booze boosters! Stan has a better way: “There is no denying the negative impact alcohol has on your body. It is stupid to claim otherwise. The rest I leave to Mary-Chapin Carpenter.“
****A long standing TVO regular it seems from the available records from 1998 or so. Not the absence of references to “craft” in the lexicon.
*****Has anyone figured out why craft experts were so good with all the flaws but so poor at the strengths?
******A plain example are those chevrons built into public sidewalk corner wheelchair ramps. When they first were installed, instances of people with limited vision walking into traffic increased. The chevons act as a warning to those using a white cane.

Your Beery News Notes For Finally… Finally… Settling Into 2025

Lordy. Is all the holiday cheese finally gone? Is 2024 gone? Really? Check the back of the bottom shelf. Me, I finished off the holidays with a Covid needle in my left arm and a flu shot in my right. I’d rather have had the cheese. So perhaps a short post today, given me with the low grade fever and insomnia and all you all getting over eating the Yuletide cheeses. We should declare this International Solid Dairy Hangover Week. Whatever it is, it’s all going to be OK as it’s just twenty-five days to Truck Day! Yup. Gonna be OK.

So… The Session. The toe in the water revival edition of The Session. Hmm… there has been a wave of tremendous excitement over the experimental revival of The Session, as announced last week, after a seven year break. Stan, Maureen and Matthew are among the tremendously excited. What does it mean to you? Well, it is actually all about you – as you do all the work, you scribblers. You write, I list. That’s it! To aid you in your thoughts, I offer this simple graph from 2021, an example of my excellent in thought organization. It was last featured in late 2021 and is an update of one from 2016 but, still, it is very much in the now. Clarity. That’s what it sets out. Clarity. Hopefully this will give you that extra push to set out your thoughts on 31 January on the question of the month: “What is the best thing to happen in good beer since 2018?“* Most any medium accepted. Subject to arbitrarty post-facto interventions, of course.

What else is going on? Just after the deadline last week, Jordan shared his thoughts on the brewing of beers under license and just how much, at least in Ontario, the beer that is licensed is the beer that is brewed:

It happened gradually. I can’t tell you the date, but I know that it was Jamie Drummond that brought it to my attention. He had been a lifelong Lowenbrau drinker, and a dedicated one at that. He got in touch one day to point out that it didn’t taste right. Of course it didn’t. It was being brewed in London, Ontario at Labatt. Now, this was nothing new. They’d been brewing Stella Artois in London, Ontario for a while… Over time, I began to get the sense that the walls were pushing in on the import section. One year, maybe 2019, I added Spaten to the beer styles course at George Brown as the ur-example of Munich Helles, but as soon as I opened the can it was wrong. I hadn’t noticed that it was 473 ml, but I surely noticed the difference in aroma within seconds. You guessed it: London, Ontario.

Speaking of things not being what they were… is Facebook going the way of Twitter. I caught this mention of the uselessness of FB ads now for local audiences:

At least in the US, ads used to be excellent for small, local bars/restaurants. Affordable and very effective. I actually liked a lot of the ads I saw. Then they raised the prices and showed them to people from thousands of miles away. So now only shady crap merchants see any value in using them.

No shady crap in The Guardian‘s a great piece this week on getting snowed in, storm stayed, at Britian’s highest pub in most northern Yorkshire:

…the team are well prepared. Their electric power comes from a generator and there is enough food for about a month, “but hopefully it won’t come to that” says Nicole Hayes, one of the bar staff, who has done a number of phone interviews with local and national media in the run-up to the weather warning, such is the reputation of the pub… Word came through that the snow gates on the nearby A66 were being closed at 10.30pm, which meant anyone hoping to leave needed to make their attempt very soon or they were likely to be here for a couple of days, as the snow was forecast to only get worse.

Less placid is the battle being wage for the beer buck of America. Kathleen Willcox wrote these words that really one couldn’t imaging being puslished not that long ago:

… lagers and traditional styles are often priced a dollar or two cheaper than competing styles,” Varda notes. “In a world of inflation and particularly among younger consumers who may have less financial stability, those dollars make a real difference.” Amid rising inflation, craft beer just doesn’t seem like a priority. Especially as brewers themselves grapple with ever-increasing prices for goods like packaging and transportation, and are forced to pass the increases on to customers…. Some brewers even wonder if craft beer is settling into a new, more permanent rut.

Permanent Rut!! Jings. But at least things are reasonably civil, right? What’s that? How about the beer trade dispute, discussed in TDB, occurring in one of the new year’s potential hot spots:

Lawmakers have accused Chinese brewers exporting their products to Taiwan of engaging in unfair trade practices by receiving subsidies from the Chinese government, according to the Taipei Times. The Taiwan Brewers Association, made up of the country’s six biggest brewers, called on the government to launch an investigation into cheap beer imports from Mainland China. Finance Minister Chuang announced this week that the government is set to launch a probe into low-priced Chinese beer. The proportion of the Taiwanese beer market made up of Chinese beer brands has increased from just 8% in 2015 to a current market share of 34%.

Ron had an interesting post at the end of last week on the role of used beer in the 1970s. Used beer?

…pretty much everyone was up to blending in various types of rubbish. Even when brewing the beers I loved, like Tetley’s Mild. Which, according to the brewery’s Specifications Manual, could be up to 12.5% “stabilised beer”. Let’s not kid ourselves. There was a lot of recycled beer in the pints we so happily slurped back in the 1970s. Whether it happened at the pub or in the brewery, you were lucky if it was the first time around for all of the beer in your glass. In a Tetley’s pub with handpumps, it might be as little as 80%. And still I loved it.

Note #1: on the US Surgeon General’s advice, actually you can be advised to eat ice cream by medical specialists as one family member was so… not the same… at all. I mean I get that it’s those in the drinks trade posing as medical experts who doth protest but, let’s be honest, if you are going to mention alcohol’s positives of social interaction and relaxation and not weigh that against the negative like the social ills of drunk driving, violence and squandered family budgets you’re not really doing actual analysis. What is that sort of writing called?** Less suspect is this piece called “Why Drink?” by Matt Gross:

It’s not, of course, that alcohol has suddenly become dangerous. The scientific consensus, however, has evolved over the last several years, away from the idea that moderate drinking is harmless or can even have some health benefits, and toward the understanding that no amount of alcohol is helpful. This, too, is not necessarily new. As far back as I can remember, I’ve known alcohol was a poison: After all, that’s how it was described in 1980s X-Men comics by Wolverine, who drank copiously to almost no effect. And poison, as we all know, is bad for you.

Note #2: Matt still drinks regardless. And Kate Bernot forecasts much of the same sort of non-decision decision making: “I don’t think we’re going to see population-level dramatic shifts in alcohol consumption.” But we read beer is on the decline in the US, even turning unpopular… though not in France. Still, CNN is projecting major alcohol firms will be betting otherwise, taking evasive action:

A December report from IWSR, a leading drinks analysis firm, said that the non-alcoholic drinks global market is “experiencing a transformative period of growth, driven by evolving consumer behaviors and the momentum of no-alcohol.” The trend, to be led by the United States, is expected to grow by $4 billion by 2028 in the firm’s forecast. Non-alcoholic drinks are even “skewing younger than the core buyer demographic across markets, and demonstrate higher frequency and intensity of consumption,” signaling that there’s a sustained thirst for booze-less beverages.

So how do we unpack all that up there. We enter 2025 to a cacophany of contrasting complaint. How does one sort through it all? I came across an interesting concept this week: “the asymmetry of journalism.” It was in an article in The Times about columnist Fraser Nelson in his early days as a business reporter:

Every day, companies release financial results and reporters write a report, perhaps interview them. Smaller firms are lucky to be sent anyone at all, so even a 22-year-old dogsbody is treated like a VIP. The CEO meets you; it’s his job to sell his story, yours to be sceptical.*** Yes, he runs a £100 million company and you’re a chancer with no expertise, but that’s the asymmetry of journalism.

So we need to rely on those voices who provide informed skepticism. Chancer or otherwise. Ms. Mather recommended a new writer to me, something I am also always going to follow up upon and take the chance. In Drinking in Strange Places at the and of last week, Charlotte Cook wrote about Zoigling including this fundamental fact:

In these Zoigl towns, however, you can still turn up to a strangers house, sit in his living room, and for the very reasonable price of €2,40 per beer, have as many pints as you care to imbibe, often with the whole family chipping in to serve beer and small snacks

Never the chancer, Martin posted an interesting and rather old school set of thoughts on his blog’s stats:

844 posts last year, just a series of diary entries with a pub visit and a rummage around an unsung UK town, with the odd bit of tourism and weird stuff during lockdown. Despite COVID, the conclusion to the quest to complete the Beer Guide that dominated the diary, and a general sense that blogging is past its peak, visitor numbers have been oddly consistent.

Which means this. Blogging? Not in a permanent rut. Unless A.I. takes over. Maybe it has already. How can you be sure I am actual me? Is this “Al” or “A.I.”? The Beer Nut, still calling in from Brazil, can always tell:

I’ll spare you my usual rant about the bad AI-generated artwork on Third Barrel’s cans. Suffice it to say, they’re still at it, and it still looks cheap and terrible. I had built up quite a collection of their beers late last year, through no particular reason, and got to work on them last month.

And in Pellicle, we read that there is more stout going on in Ireland than we are reading about in the medias. In fact, there is cult stout as Eoghan Walsh explains:

With less than 100 independent breweries now active in Ireland, it’s easy to forget the significance of this achievement, and just how different the beer scene was that leann Folláin debuted into in the late 2000s. John and Liam remember. They remember when spotting the bright green glow of an O’Hara’s tap badge through the window of a pub was like a lighthouse beacon in a storm. It’s too easy to underestimate the impact of that kind of durability in an industry where attention spans are increasingly short, and business plans not much longer. To paraphrase Stalin, sometimes longevity has a quality of its own.

Finally, in 2050 I will be 83… err… 87 years old so I do not give one shit as to what the beer trade will look like then. I’ll just want to know that there will be Red Sox game on my screen and plenty of oxygen in the tank I wheel around behind me. Jeff, however, took up the challenge and postulated… sorta:

The title of this post is slightly misleading, I confess, because in thinking 25 years ahead, I immediately had to consider 25 years ago. What has changed? Depending on how you look at it, twenty-five years is both a huge amount of time and not much at all. We went from fighting wars with horses to dropping nuclear bombs in 25 years (more or less). On the other hand, Snoop Dogg released an album 25 years ago, and he’s still on 73% of the ads I see during football games. In other words, some things change a lot more than we think, and others far less.

I am not going to say that is a tremendouly robust analysis… but I am sitting in a chair next to a stack of my CDs and LPs so maybe there’s a point to where he’s going.

That big picture or the long game, for me, sums up the opportunity of any writer whether news, history or even poetry. But the key word up there is still “skeptical” as the quality of the good writing will be defined by something like Keats’ negative capability. Be neither booster or bland. That’s it. Maybe. Let’s see you roll some of that out for The Session, wudja?

There. Done. Now, please check out Boak and Bailey every Saturday and Stan going strong again each and every Monday. Then listen to Lew’s podcast and get your emailed issue of Episodes of my Pub Life by David Jesudason on the (sometimes even but never) 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 wonderful newsletter, The Gulp, too. The Share looks to be back with a revival. Ben’s Beer and Badword is out there with the all the sweary Mary! 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. Any more? Check out the Beer Ladies Podcast. That’s quite good and they are revving up for a new year. And the BOAS podcast for the bro-ly. And the long standing Beervana podcast …except they have now stood down. Plus We Are Beer People. The Boys Are From Märzen podcast appears suspended as does BeerEdge, too. VinePair packed in Taplines as well. All gone. But not Ontario’s own A Quick Beer. There is more from the DaftAboutCraft podcast, too. All About Beer has sponsored trade possy podcasts 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 one cost a fifth of that but only had the one post. Such is life.

*Find a sunny happy tale even if, as Beer Marketers’s Insights noted, 2024 was unkind to craft: “Volume declined for the 3d year in a row and 4th year outta 5, CBN estimates, on track to finish ~4 mil bbls below its peak in 2019. This also marks the 6th straight year of share loss in off-premise scans. Craft beer held nearly 12 share of $$ in 2018 Circana multi-outlet + convenience channels. This year it’s down to just 10 share of $$ YTD thru Dec 1. The category’s taking hits from every angle. Distribs continue to shift attention toward other categories. Craft bottle sales remain one of the biggest drags on segment sales, down double digits again in 2024. Craft can growth slowed tho continues to gobble up share. Keg volume is declining again this year, disproportionately impacting craft. Taproom volume is on track to decline for the 2d year in a row, TTB data suggests. More breweries closed than opened this yr, Brewers Assn estimates.” Yikes.
**Up there with the scoffing while basically affirming sort of response.
***As opposed to kissing up to your commissioning editor… again!

Your First Beery News Update For 2025, My 2024 Golden Pints And An Homage To The Session

The now, the year now past and the eternal. That’s what it’s all about this week. You, kind reader, may consider this too much as task for one person but let us not forget my capacity to do a very poor job. Yet. How about my find of the year or rather my daughter’s find when on the old country visiting family last April. That’s my grandfather up there outside the pub with buddies about 100 years ago. Second from the right.

How have others found the year and summed up 2024? First, Matt looked back with some positive personal thoughts:

One of the reasons I feel like I’ve managed to produce more work this year is because I’ve figured out what I like to call my work-work-life balance. I use the term work-work because, essentially, I have two jobs. In fact it would be better to say I run two separate businesses. Pellicle being one, and my freelance writing, photography and whatever else hopefully comes my way being the other. Not only have I managed to split my time equally between the two, but I’ve also got a lot better at switching off and taking time for myself.

And Jeff looked back, too, but found the big picture less cheery:

You always want to write an annual retrospective in such a way that a through-line connects the points—a ribbon, if you will—so that when you come to the end, you can tie it up in a nice bow, presenting a clear picture of the year just deceased. Well, there is no through-line, no way to tie the whole thing up. We are in a transitional phase and mixed signals are the rule of the day. This applies as much to the larger world as to the beer industry, and I suppose those two are connected.

Yup. I’m also not really looking forward to 2025 in the bigger picture. But, still, I planted my first vegetable seeds of the year yesterday so I am not without a certain level of optimism.

So… let’s go. First up some beery news.

A. The Weekly News Notes

Will I keep these brief? Let’s see. First up, we have Alistair at Fuggled declaring his best beer of the year: Selvedge and Coat Czech 12° pale lager.

Ah…the glories of Czech style pale lager, the second best thing to actual Czech pale lager. When a brewery makes an absolute banger of a Czech style pale lager, they are always going to appear in my end of year review…. This especially true when said Czech style pale lager is either a 10° or 12° I could wax lyrical for days when it comes to Selvedge Brewing’s stunning Coat Czech that came out in the middle of spring this year. Absolutely reeking with Saaz hops, with a rock solid bitterness that scrapes the palate clean with every mouthful – again a reminder of our friend Mr Swiveller’s maxim that “it can’t be tasted in a sip”.

Elsewhere, I had an interesting experience which again affirmed my love of auto-archiving whether by blog or email. Over on BlueSky, Kevin of Casket Beer, asked if anyone had ever had a Scotch Ale out of a thistle glass. I knew that I had had one in my hand at sometime and it set me off on scrolling through images I posted from around twenty years ago looking at the pub glassware incidentally included. Which then took me to a side-by-side study of great upstate NY beef sandwiches from the years prior to the Obama administration. Which then reminded me of the value of taking photos of anything and everything. That image there? A view of Gritty McDuff’s Freeport location’s bar in 2005. Not particularly pretty but loads of information. Look at the range of booze on offer! But not a thistle glass in sight.

This month’s comic in Pellicle from David Bailey (no relation) has moved another step along the path of questioning and abandonment of the stereotypes of craft fandom. This frame particularly strike me, it’s something of an indictment. There’s not a lot charming about this person, this same person in the New Yorker cover of a decade ago. But times have changed. Along with the losses of breweries and the closings of beer bars that mark the end of an era, this character is now just an object of mockery. A clown. Where’s that going to go in 2025?

Mikey Seay alerted me this week to an issue that I had no idea existed:

There is an old beer-head at the taproom I’m at right now. He is in his 60s (probably), all by himself. He’s not hanging out waiting for someone to show up, he is by himself, he’s this for the duration. And this is fine. I am by myself too. There are several dudes by themselves here. Two of them are reading a book. The other is me, sitting on a stool, on a phone, writing into it. So I am not here to shame him for being alone. I am here to shame him for walking around, no agenda. He is just staring off into the abyss, holding his tulip glass, meandering. Non. Stop. Dude, you’re making the rest of us look bad, GO SIT THE FUCK DOWN!

I had no idea. But my eyesight isn’t what it was. And there are all those interesting things on the walls. And those tall barstool chairs set around small wobbly tables are so uncomfortable. But, that being said, as Jeff reminds us, you do not have to drink to get your butt out the door. This month, try #PubJanuary:

Breweries have also been keen on offering nonalcoholic options, and will be happy to support their patrons’ Dry January goals. It’s increasingly common for breweries to make their own NA beer, many make a hop water or NA seltzer, and of course, they all have soda and coffee, too. It may not occur to people, but pubs are pretty good places to go during Dry January.

I would add – meals. If I go for lunch at a pub, half the time I don’t drink much or any alcohol. But I do love me some pub food.

Investing in Russia? Why?

Russian President Vladimir Putin on December 30 signed a decree transferring shares of the foreign brewing company AB InBev Efes Russia to the temporary management of the Russia’s Vmeste group of companies. The move places all the shares of AB InBev Efes Russia, a joint venture between the Belgian brewer and Anadolu Efes of Turkey that launched in 2018, under the temporary control of the Vmeste group, created in August.

Forget Guinness’s manufactured tight supply, there’s an actual beer shortage in Ghana:

…a shortage of Mini Club beer in parts of the Ashanti Region over the past two months. Many of them have gradually become accustomed to seeing empty shelves in their bars. According to local vendors, the shortage was especially hard hit in areas known for their vibrant nightlife, including Krofrom, Ashanti Bantama, Adum, Maxima, Asafo, Kwadaso, and other surrounding communities. Some observers attributed the surge in demand to the mood of residents, particularly supporters of the ruling New Patriotic Party (NPP) and the main opposition National Democratic Congress (NDC), who make up a significant portion of the region’s population

And, something from another time popped up this week, as Molson Coors lot its appeal of the trademark ruling brought and won by Stone… whatever that is now:

Molson Coors Beverage Co. can’t nullify Stone Brewing Co.’s $56 million trademark win over its Keystone Light beer packaging predominantly featuring “STONE,” the Ninth Circuit said. Molson Coors failed to establish a jury or the lower court made reversible error leading to the trademark verdict for the craft brewer, the US Court of Appeals for the Ninth Circuit said in an opinion issued Monday.

Here’s the full ruling if you want to read it for yourself.

OK, that’s the news for this week. On to the Golden Pints of 2024.

B. The Golden Pints

Wot’s a Golden Pint? Ask The Beer Nut or Ed or Rob or Boak and Bailey or Stan! It’s really whatever you like but you need a template that is your own but also not so far off THE template that you look like you don’t understand the template. Tem. Plate. I think it’s from the Dutch for template. Basically, it is a means to dash off a number of very short passages which add up to the appearance of a large piece of work. Just like most books on beer. See? Anyway, here is my take on it all.

Best Beer on Tap: Wild Stout by MacKinnon Brothers, taproom, Bath Ontario. At a gathering of friends and family in early December, I spied this tap and made my way over to the barn cellar’s bar. Thick without being uncious, mint flavoured without that flavouring feel, a perfect roasty stout with an extra touch of local given the mint grew on fence row on the farm.

Best Beer at Home: going strictly but purchases, it has to be Světlý Ležák 12° from Toronto’s Godspeed. I probably had at least 24 cans of this beer in 2024. Precise simplicity with thoughtful depth while also being refreshing enough for post-lawnmowing relaxation. I have a hard time thinking of anything else I would want in a lager. In fact, I just ordered more. On sale and the PMTJ tax waiver applies. Has Alistair tried it?

Oddest Beer Experience: Rochefort 8 at home. I really didn’t like it. Much to my surprise as it is a favourite. I hadn’t had a lot of beer in the autumn before opening this one as a great big treat. And I didn’t like it. At all. I know it was a me thing. But it reminded me of the realization from years ago that I can go through wine stretches and through beer stretches but I really can’t go through beer and wine stretched. 2024 was pretty wine centric.

Best Beer Website: I don’t care for the artificial distinction between blogs and semi-pro beer writing so I would include it all in this category. Newletters. Blogs. Webmags. It’s all just writing on my screen. Winner? Has to be Pellicle. They’ve told the tale. The great success of Pellicle‘s continuing ascent occuring in the year GBH shut up shop after wandering a bit lost for a while is noteworthy, too. But be clear – their success is not relative. Sticking to the topic, employing good humour, steering away from the temptations of pure PR or (worse) lifestyle, aiming for a standard of written excellence as well as a transparent financial self-awareness all work together to earn Pellicle the praise it richly deserves.

Best Individual Bit of Writing: the best written thing? Things abound! How could I possibly choose? Well, let’s start off by saying you beer poets really let us down in 2024. I accept that it is well over a decade since Beer Haiku Daily packed it in but that there is a gap waiting to be filled, all you poetic people. But, seriously… the best bit of beer writing in 2024 is this short sentence: “DEI is so 2021.” Ruvani de Silva’s essay “Apathy Has Rained On Me — On DEI Burnout in the Beer Industry” in Pellicle back in June teaches us a lot of things. Craft beer is loaded with posers. Beer people are not all good people. But most of all she teaches us that is right and proper to write analytical condemnations of the bad things in the beer trade with the hope, foolish or otherwise, that things just might improve. Took a lot of years and a lot of self-annointed beer experts to convince a lot of people that craft beer culture was just great right across the board. Had they not done that, had they not propped it up* but instead acted more like journalists as claimed and written like Ruvani has… would craft beer been in as much of the mess it is today?

Best Climatic Break for the Beer Industry: the end of California’s drought perhaps?

Simon Johnson Award for Best Beer Twitterer: Now, this is a hard one as Simon has been gone and missed for almost 12 years now and the landscape is so different. Just a few months before he passed I asked whether there was anyone more interesting than Simon H Johnson. So we take this selection quite seriously even if Simon wasn’t always that way… or even that other way. Now, we recognize the migration to BlueSky when we calculate these things but there has to be constancy and wit of John Duffy, the Beer Nut. He takes us places that certainly I will likely not see. Like this week a view looking across from a balcony in Brazil or a view looking down from a Balcony in Brazil. And, along with his blog, the most beer focused of all the beery thingies focused.

Best Beery Newsletter: Gotta be The Gulp. The wide range of topics Katie Mather weaves into her writing makes it the one I first go to in my inbox.

Best Local Focus: Fuggled is not as busy a site as it has been in the past (who is?) but if I ever find myself lost and thirsty in Virginia, Alistair is going to find me a way to that good glass of a little something.

Best Book about Beer: Echoing Boak and Bailey, I also have to go with Dr. Christina Wade’s The Devil’s in the Draught Lines: 1,000 years of women in Britain’s beer history. From the first page, you have confidence in the research underlying the writing while also enjoying the pace of the text. As B+B wrote in their review from last April: “It feels effortless, too, and natural.” I particularly liked how Welsh and Scottish history was separated out from the English experience as well as topical comparisons between past practices and current experience of women in British brewing. Her discussion of Elynour Rummyng got my mind going again just like the Lady Eboshi did in Princess Mononoke. Who really was this person… this character… this characature… this political allegory? Got me thinking. Which is exactly what a good book – not just a good beer book – should do.

Final Thoughts: For a bad year in beer, it was a good year for things to read about beer and brewing. Focus and analysis is making headway against the bland boosterism that has hogged too much of the available space for too long. Hoping for more of the same in 2025.

C. The Session

An homage? Of course! Let’s be honest. The Session was the greatest invention in all of beer writing and also a gargantuan effort which ran from 2007 to 2018 led by Jay Brooks which earned him the eternal gratitude of us all. Wuzza sizzon? Here is how Jay described the process:

…It couldn’t be easier. The topic for each month is announced shortly after the previous month’s Session, meaning you have about three weeks to consider what you want to write about within the topic. And as long as it has something to do with the theme, you can pretty much do whatever you feel is appropriate for you. Then on the first Friday of the month, write your post. Usually, you then just let the host know what the URL (the specific web address or permalink to your post, not your home page) is so he can include it in his or her roundup. Each host does it slightly differently, but usually it’s just by sending an e-mail or posting a comment…

I had to move my posts from a former platform to this here one back in 2016 and manually moved about 1000 posts here over the course of a month or so. As a result, I have only shifted a few of my entries over but they will give you a sense of my take on the project – but heed Jay’s words: “you can pretty much do whatever you feel is appropriate for you.” I am also reminded on Alistair’s preferred alt title: “Wee Stampy Feet Time“! But you don’t need to be outraged. You can be quietly satisfied, facinated and/or nerdy. You be you. So, on 31 January 2025 please write a post of anything on the topic of…

What is the best thing to happen in good beer since 2018?

Look at me – being all positive! And exceedingly general. In my defense, I think this could be a great way to catch up if we get a decent level of response. Please post your thoughts – via blog, newsletter, social media… anything – on the last Friday in January and then email me the link at beerblog@gmail.com! I have also proposed hosts of the February 2025, the form of which I will leave in their good hands along with this wise advice emailed from Stan: “I will support in any way that does not require too much work ;>)“!!!

D. Conclusions

Well, that was a bit of thinking. More than I am comfortable with, frankly. But one last thing, a resolution and perhaps suggestion. I had a bad 2021. I got so out of shape that I really screwed up my knee when I was out gardening. Wrenched a ligament when weeding the zucchini. Put me on a cane for at least a year back then. So… I decided to be healthier for my 60s. Stretching. Squats. Intermittent fasting. And tracking it all. Counting it all. Logging it all daily. Including the number of my drinks. And it all worked. Happy blood tests, looser clothes and I can chuck a 30 lb sack of soil on my shoulder without buckling. And soon I also realized that just by counting I was cutting back on both the clinky and the drinky. Not a lot but enough. In 2021 I figured I averaged 2 drinks a day, maybe a bit more. My StatsMaster ways had yet to fully kick in. Then in 2022 it was 1.95. And down to 1.78 in 2023 and, for 2024, 1.39 a day or 81.4% of my originally budget of 625 for the year. I have now set the budget for 2025 at 550 which is kinda 1.5 a day. Sounds like a lot. My real goal is to get it under under 500. Shifting the fasting from 17.4 to 16.5 hours a day, too, cause I’m getting sick of the 6.6 hour window. Reading this paragraph again I realize you probably don’t care – and rightly so.

So that’s it. Here we are. Welcome to 2025. As you contemplate the sands of time slipping buy, please check out Boak and Bailey every Saturday and Stan going strong again each and every Monday. Then listen to Lew’s podcast and get your emailed issue of Episodes of my Pub Life by David Jesudason on the (sometimes even but never) 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 wonderful newsletter, The Gulp, too. The Share looks to be back with a revival. Ben’s Beer and Badword is out there with the all the sweary Mary! 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. Any more? Check out the Beer Ladies Podcast. That’s quite good and they are revving up for a new year. And the BOAS podcast for the bro-ly. And the long standing Beervana podcast …except they have now stood down. 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 the DaftAboutCraft podcast, too. All About Beer has podcasts 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 one cost a fifth of that but only had the one post. Such is life.

*I do appreciate that much may have been guided by the words of J. Alfred Prufrock:

And indeed there will be time

To wonder, “Do I dare?” and, “Do I dare?”

Time to turn back and descend the stair,

With a bald spot in the middle of my hair…