Category: Ontario

The US Mid-Terms Of Thursday Beery News Notes

Did anything really important happen this week? The USA slid a bit to the left on Tuesday. But only a bit. Me, I slid to the west and the north, taking time to visit two breweries over the last seven days. MacKinnon Brothers of Bath, Ontario and Brassiers du Temp of Gatineau, Quebec. Each had a harvest ale. MacKinnon’s is its third edition and is called Harvest Ale 2018 while BDT’s is Obwandiyag.* Each was all about local ingredients. Plaid as well as toques were seen in each tap room.

One other thing that happened, as reported in the Watertown Daily Times of mighty and nearby Watertown, New York was the delivery by sea and seaway of “vats” for an unnamed central New York brewery. I assume this means fermenting and aging tanks for FX Matt but I could be wrong.

Annoyingly, this image of London Bridge from 1632 flew by on Twitter this week. Annoyingly, I say, as the painter seems to have framed the left of the image on the eastern property line with that proto-German trade mission called the Steelyard, the likely location of the first hopped beer consumed in England no doubt by Hanseatic sailors perhaps as early as the thirteenth century.  It does, however, wonderfully set the immediate scene.

As a man who has high hopes to get much much older, I found this discussion of  the role of the UK pub in addressing adult male loneliness fab:

As the UK population ages, the number of older people at risk of social isolation and loneliness is on the rise, which can have a detrimental impact on physical and mental health outcomes for older adults. Evidence for ‘what works’ in reducing loneliness and social isolation among older people is limited, especially for men. Hence, we turned our focus on the role of pubs and their potential to reduce loneliness and social isolation for older men.

Speaking of old men with high hopes, I thoroughly enjoyed this interesting post from Mudgie and a vibrant conversation in the comments – all on the way changes have caused his well loved local to go off track:

None of these are in themselves showstoppers, except when United or City are on the telly, but added together they make it a pub that I find much less congenial than it once was. If I was showing someone around the area, I’d take them in there for a pint, not least to show them the largely unspoilt interior, but I don’t personally care to drink in there. 

Conviviality. Is that what we want? That and little more, I’d say. Certainly not being chained to a pub. This week… relatedly… perhaps… somewhere… I saw a link to a chestnut of Pete‘s from an OG recent past and I was a bit shocked to see this:

Beer helps us express ourselves and mould our identities. It doesn’t need dancing bears and croaking frogs to do that.

Oh, dear God. No. If beer is shaping your identity you may be a entirely earnest struggling** beer bubble beer writer… or an alky [… or both!] Isn’t even loneliness better than that? But I would hope that you, like me, think of beer like maybe having a cheesecake or perhaps going to see a movie once a week. Or getting, like Jeff, engaged politically. Beer? A momentary escape perhaps but certainly not something core to identity. Life is too short for that.

Dear God, no #2: non-bubbly spiked ‘seltzer’!

Pura Still is a malt-based beverage, like beer but without the color or the hops. It contains a “splash of coconut water” and hints of fruit flavors. It will launch next month in three flavors: Mango, Blackberry and Mandarin Orange.

Western civilization just out-suckered Sucker Juice!! Somewhere some wannabe influencer is trying to figure out how to be the leading authority on non-bubbly spiked seltzer. While they still can, guidance officers really need to help our high school drop outs so that they don’t end up doing that sort of thing. Best of all, given it is malt based and non-traditional, it now qualifies as craft beer!

Update: Beer news item of the week. From the Clitheroe Advertiser and Times:

A Ribble Valley beer writer and BBC Radio Lancashire beer enthusiast has been shortlisted for the British Guild of Beer Writers Young Writer of the Year award. Clitheroe-based beer writer Katie Taylor has reached the shortlist of the prestigious awards, alongside highly-regarded writers from across the industry.

While the use of ripe adjectives is a well-known hallmark of the Clitheroe Advertiser and Times, the extended copy explaining Katie Taylor’s particular interest is fabulous and also unpacks a bit more about the process than the BGBW has. I particularly appreciate the use of “entrants” by ATJ rather than “nominee” given that the process is based on submitting one’s own name. Well done @Shinybiscuit !

There is no doubt as to the photo of the week as shared by BlogTO. Both infuriating and comical, it perfectly captures an aspect of Canadian life – the desire to be correct tied to an abiding interest in not actually being all that concern with being correct. The scene is Ontario’s liquor control commission, the LCBO, and the object is a mass produced sales promotion flier. Now, I can’t say for sure that the LCBO produced the promo-product but it would have had to pass through the hands of about 16 bureaucratic conception, design and approval committees on its way to the retail floor. Oh… Canada.

A bit of a shorter post today. I’ve been on the road as I mentioned and it’s the week of our 26th so, you know, I have been away having my identity moulded by things other than intoxicating liquors. Remember – Boak and Bailey put me to shame most Saturdays with their weekly news nuggets.

*aka the great Pontiac of whom another particular hero of mine, Major Robert Rogers, met and wrote in 1765 : “I had several conferences with him, in which he discovered great strength of judgment, and a thirst after knowledge.
** This, the better sort of GBH thingie, comes to mind.

Your First Thursday Beery News Notes For November

Does anyone love November? The World Series has been won, the leaf lettuce took a hard frost and all the Halloween candy was handed out last night. What was left of the evening has shrunk into the afternoon now that the clocks have been changed in the UK and will change again in North America over the coming weekend. The end of October is really the end of the year. The next two months should be their own season. Good winter. Purgatorial autumn. Like driving through New Brunswick, you just want get past November even if it’s 1/12th of your life. Just look at that slightly out of focus photo of my salad from my eastern Ontario garden, picked just a few days ago. Now everything on the plate is dead – except the kale.* Kale, the salad green of death. Bringer of children’s tears. Can the news in beer turn us all away from thoughts of kale and the grave? Let’s see.

First, one can go out like and when one wants to go out through preemptive liquidation:

Honestly my heart hasn’t been in it since the premises move, we expanded to the wrong size, and Gaz’s creativity has been missed.

Speaking of the heart not being in it, the US Brewers Association is apparently going to change the definition of “craft” again (as if they control the concept) by ditching “traditional” as a formal requirement. Keeping in mind that the one thing that divides “craft” from earlier “micro” is the practical abandonment of traditional practices, this is not a big change but, still, this is pretty sad:

According to the BA’s current definition, which has changed three times since 2007, a craft brewer must be small (less than 6 million barrels), independent (less than 25 percent owned by a non-craft brewer), and traditional (a majority of its total volume must be derived from traditional or innovative brewing ingredients). It’s the last pillar, traditional, that is under review, in part because an increasing number of craft brewers are already experimenting with non-traditional beer offerings such as flavored malt beverages and hard seltzers. A growing number of BA members have also expressed interest in creating beverages infused with THC and CBD, Wallace wrote.

So, in response to the BA, it should be clear there is now room for, you know, a traditional brewers association that actually has an interest in beer and not just profiteering from a collective brand. Just don’t call it anything related to craft. That’s for factory beer now. The reasons for doing this are, frankly, less than honourable and so personal reactions seemed to divide into two groups:

(i) those who consider craft beer to be made of craft brewery owners – these folk who then love this because they seem to get a vicarious joy from seeing these brewery owners get richer;** and

(ii) those who consider craft beer to be made of… beer.  These folk laugh at bulk ciders and soda pop being called “craft” anything but know why it’s being done.***

Conversely, I have been cheered by the Beer Nut’s notes on his fluid fueled travels  at the end of the summer throughout Ontario and Quebec, the very parts of Canada most nearest me and myself. He posted about a side trip to Quebec City during which he was caught breaking the law and otherwise up to no good:

Two mouthfuls in, our friendly Via Rail conductor came by to tell me to chug it. Turns out train beer, or at least drinking your own beer on board, is illegal in Canada. Yes it said that on my ticket so yes I should have known, but it’s still downright barbarous. No wonder passenger rail is underused. What’s the point if you can’t have train beer?

Ha ha!!! Other than his response to regulatory infractions, I am quite interested in his thoughts on the local beers I am quite familiar with: “…certainly like an IPA from the olden days“… “I approve. Isn’t it good to know that “unfiltered” doesn’t have to mean mucky?“… “Overall an absolutely benchmark modern IPA.” The entire set of quite independent reviews is his gift to the nation… err, nations…

Speaking of Ontario, Ben wrote an excellent piece on a side project highlighting the process breweries can follow when pestered by bars who illegally demand freebies in return for access to their taps.

The system of graft for tap lines is so ingrained in the hospitality industry, fighting it sometimes feels futile… And so, inspired mostly by all the emails I was getting, I launched a website that allows people to post anonymously and share the emails from bar owners they were previously sending me. It’s called Dirty Lines and it does still get some occasional action. I take no responsibility for the content there, incidentally. I don’t investigate any claims. I don’t vet submissions. It just lives there as a mechanism to vent, essentially.

Speaking of the End Times, I love this lyrical new rule of craft beer:

Efficiency in the managing of seasonal product requires an integrated approach to bring uniformity to how seasonal items are identified so that all contributors in the supply chain reap the benefits.

This lengthy tale by a fellow Oldie Olson might bemoan something things but as it is TL;DR you will have to figure out if that is the case.  I would note one thing: if you label yourself as “cool” either (i) you are really not at all or (ii) you are Miles Davis. And he’s dead.****

Digging around in the past, Geoff Latham has uncovered a description of an English spiced ale from 1554. There is a great conversation in the responses to his tweet from people who know that there is nothing that can’t be explored usefully in that concise shared medium. Speaking of digging around in the past, Nicola the mudlark of the Thames found a wonderful clay pipe at low tide marked with the sign of the Royal Antediluvian Order of Buffaloes  – and shared that it may well have been a pub freebie of centuries past. Fabulous.

A few legal notes to finish with. Beer retail franchisor Craft Beer Cellar was in a law suit with an employment review website over negative employee reviews but the claims appear to have been recently thrown out. See here and here:

The plaintiff argued that Glassdoor created/developed the reviews because it removed a review and then allowed it to return. The court disagreed: “Glassdoor’s decisions to remove the ‘review,’ and to permit an updated version to be re-posted, constituted the exercise of a traditional editorial function. Without more, Glassdoor cannot be deemed responsible for creating or developing the content.”

And Brendan P over at FB has posted an FYI which was a bit on the QT so I am acting PDQ:

Did you know that you can get every cent you pay in NYS excise tax on your beer back as a production credit against taxes owed? For example, let’s say you sell 2,000 BBL in 2018. At NY’s excise tax rate of $0.14 per gallon, that’s $8,680 in taxes. Just fill out form CT-636 or IT-636 and you can get the full $8,680 as a credit against your taxes…

DO IT! LISTEN TO BRENDAN AND DO IT!!!

Well, that is it for now. I am up to over 1345 words! Every one a gem. I am off to dig into the one youngest child’s trick or treat candy before she wakes. It’s what I like to call “me time” but I expect you all approve. Remember to check out Boak and Bailey on Saturday to see what has happened since I cut and pasted this all together. Perhaps Stan will even post another teaser for the new month. Until next week, as the Beer Nut said to his train beer plans – au revoir!

*Miraculously, the red lead lettuce sprang back up after the frost and was completely unharmed. Fabulous. I know you would have wanted to know.
** See Messrs B.Roth and J.Notte.
*** See Messrs J.St.John and A.Crouch.
**** Unlike my leaf lettuce.

It’s Your Mid-October Beer News For A Thursday

Another Thursday, another week of watching the ticker tape of tweets go by. I turn 55 and 1/2 today. Because it’s my brother’s birthday and he was born a year and a half to the day before me. That’s some sort of news. Or at least cause to buy myself a treat. I bought one yesterday, a carrot pale ale from the Oakville, Ontario branch of the 3 Brasseurs brewpub chain. It was quite yum.  Lovely and thick like a medieval beer fan would want.

The really big news this week was, I suppose, the death of All About Beer magazine, as wonderfully eulogized… almost pre-eulogized, in fact… by Jeff:

…as recently as a couple years ago, the magazine was in the midst of its most impressive period of content. The magazine looked great and Holl had the best writers in the business working on excellent, deeply-reported stories. The design of the magazine—never its strength—was also rich and interesting. And, Holl told me, “Even as online news became the standard, when I was editor we saw print subscriptions rise.” The problem wasn’t editorial—it came from the business side.

This blog was in AAB a few times for which I am entirely grateful. The old Christmas photo contest was supported by the magazine during the Julie Johnson Daniel Bradford era with prize packages and the winning entry even published on a couple of occasions. I also think a book review written by Holl of Ontario Beer graced its pages. If I had any complaint it was how, at a critical moment, a lot of the attention granted to the writings of beer bloggers was transitioned four or five years ago into those AAB blog columns – for which the writers were certainly paid but it also set up the expectation that there was money in writing about beer. I have not only thought this belief to be suspect but also undermines excellent amateur writing where I find the depths are actually explored. But, even if that was true…even if my semi-snark had a point, there was certainly no lack of nobility in the efforts behind publishing AAB all those years and many previously isolated writers were encouraged as a result. It is a loss to us all. Where will its digital archives go?

Ben has written about another sort of ending, his speculations starting on the wrong track upon hearing the news of what ended up being the retirement of the last of the three founders of Ontario’s Steam Whistle:

My tweet that started a conversation today predicted today’s Steam Whistle announcement might be about either a buy-out or a cannabis venture. And while that’s not what this announcement was, in light of Heaps’ departure, I actually feel a little more strongly that one of those outcomes might now be possible. Big beer companies tend to have better luck putting a dollar amount to a brewery when the people who built that brewery aren’t around any more…

If you don’t follow the tweets of @BarMas you are missing his adventures in German village life including his recent morning out in the orchard with his odd semi-tractor thingie, illustrated under the thumbnail to the right, gathering apples so that he can make insane amounts of cider. We all need odd things that keep us sane. Being odd is good. Me, I like tweed and I buy flags off some guy in India who gets them off cutting yard ships. Barry’s include this green semi-tractor. What are yours? You better find one or two or you will just mainline beer obsession, which is never good. Beer needs companion oddnesses to keep it in its place.

Conversely, what is the value of excitement over an experience only one in a billion can enjoy? If its enjoyable at all, that is. So, beyond self-affirmation through defeating the fear of losing out appears to be self-affirmation through abandoning the fear of losing out through accepting… losing out:

The Macallan 60-Year-Old 1926 takes this rarity to a higher level and is the zenith for collectors of The Macallan whisky. Sir Peter Blake (the renowned artist responsible for the album cover of the Beatles’ Sgt. Pepper’s Lonely Hearts Club Band) and Valerio Adami were asked to design a label each for this special bottling, and 12 individually numbered bottles from each artist were released. 

Perhaps relatedly, I was never so pleased to read about a pediococcus infection as when I was reading tweets between Garrett O. and Lars G. on the subject:

This is a pediococcus infection. The bacteria forms a mucilaginous substance in the beer, often forming long strands. The old term for such beer is “ropy”. In lambics, this substance is eventually broken down by Brett. In the meantime (or otherwise) horrible.

See, Lars finally met a beer made with kveik (actually a muri) that he did not like. Thick in the way an ale should not be thick. And I, as a result, finally learned exactly what “ropy” means… after reading about it for years in all those pre-modern texts.

The talk of cask goes on. Matt C took some exception in fact to some of the talk of cask:

Cask ale is no more difficult to make than any beer. Good cellar-ship with cask, like with keg, is a skill, and requires due care and attention, but it’s not that difficult. As wonderful as it is, I wish people would stop romanticising a dispense method in this manner.

Well, it is more than dispense but it is romanticized. Care of the cellar is fundamental to the success of the dispense. And being careful and taking time is not something we value as we should. As we should value tweed, orchards and flags salvaged from scows beached on an India ocean scene. But not too much. Jack Duckworth kept a cellar, after all. Besides, what’s so bad about layering on a little romance?

You know, saying a sad goodbye to All About Beer isn’t over romanticizing things either. Nor admiring the semi-tractor in a field Teutonic. Baking a mash and knowing it’s keptinis and not kveik isn’t romanticizing either, even if its a bit nerdy. We are all nerds. We are folk who might admire a vintage bus rally now and then. Accept it. Me, I have just cut and pasted a whole bunch of links related to early North American colonies and especially the failed 1587 colonizing expedition by Sir Humphrey Gilbert, all to see if I can coax enough for a nerdy post out of it all. The romance of it all is real even if there is an ultimate lack of substance. Or is there? Perhaps this is all what is real.

I’ll have to think about that when I am not day dreaming about 1587 over the week ahead. I hope you have something to fill the idle hour until then, too. As you do, check out Boak and Bailey for more beer news on the weekend. That’ll help.

Your Beer News For The Week The Red Sox Moved Past The Yankees

This was a home week. Every second week I am in a hotel at the other end of a Great Lake figuring out how to spend 1,500 times my annual wage on a fascinating project. Every other week I am in my basement watching sports TV on a Wednesday evening, having made soup, planning an early night. The soup was good and had about 37 ingredients including our turkey stock from the weekend. It was more complex than craft beer. I thought about that for a bit. Then I created #IsYourCraftBetterThanSoup, a new global public interest group. Might do a GoFundMe with this one.

Anyway, Jordan was here last Friday. We walked into exactly five establishments with him, although two were only for surveillance purposes. He was sifting clues. He does that. I was just wandering, doing a little day drinking and enjoying a Friday off. I share the chalk board from Stone City Ales as they presented it to the bar flies of noon on that fine day for a purpose: to note their wet hop ale, this one with hops from nearby Prince Edward County. Entirely yum. Largely speaking an eastern Lake Ontario zone vernacular. As I noted about ten weeks ago (again) I like my local to be quite localized and infused with locality. I have even pitched my experience to those with more, those trying to solve the “wet” v. “fresh” hop unhappiness. I did so by suggesting the more direct “unkilned” for greater certainty. It received one yea, many boos.

Less locally and further to last week‘s mention of the Cask Report, Old Mudgie worked a few numbers and found a sad result. On average, UK pubs that sell cask ale sell only 40 pints a day. Meaning as many sell 60 pints as 20. Meaning a good chance its been sitting around. This is not a problem with the beer. This is a problem of a lack of gravity dispense firkins on pub counter tops.

UPDATE: I like this piece on how to slink away from Ben which was posted after the newsy notes went to the coal-fired presses.

This is interesting stuff from the US branch of the wine world. The Board of Directors of the Court of Master Sommeliers, Americas issued a press release on Tuesday:

The Board of Directors found sufficient evidence that the tasting portion of the 2018 Master Sommelier Diploma Examination was compromised by the release of detailed information concerning wines in the tasting flight. The Board unanimously voted to fully void those results to protect the integrity of not only the examination process but also the reputation of the Court of Master Sommeliers and the title Master Sommelier.

Wow. While craft beer is trying to figure out if it’s OK to say both good and bad things about a fairly pointless BrewDog press release, wine is chucking out the exam results. Boom! Good beer beyond craft sometimes has such standards – and Stan is leading the way, especially when it comes to my fears for turning kveik into some sort of craftardization of itself:

Just my opinion, but to support Lars I suggest a) retweeting him, b) pointing others to his posts, c) reading everything he writes 3 times, and d) when somebody refers to kveik as if it is a style remind them it is a type of yeast.

I weedled this irritation a bit by pointing out that I have been sold a beer framed as a “kveik” to which Lars pointed out that “[i]f you go up to one of the brewers at the festival and ask him for kveik, he will give you dried chips.” Toronto’s Bellwoods seems to be doing it right. Remember. Kveik is not a beer. Not a style. It means a family of yeast strains. So, if you see a craft brewer holding out one of their beers is kveik, ask whose kveik it is and where it comes from. Tell them Lars sent you. Fight!

Less seriously, a beer drinking fish.

More seriously, Brendan Palfreyman has unpacked the law suit under which Founders is alleged to have discriminated against a former worker based on race.  Interestingly, he notes that the defense has carefully (“artfully” he states) admitted some of the allegations. Pretty awful allegations in terms of a poisoned work environment. It’s bad news at a very basic level – not good if the evidence shows he was “written up” for being one minute late while others were allowed to be more lax. Remember, craft beer is fun. Reason enough for me to pass on Founders until more is known.

Speaking of legal issues, one Ontario brewing four-person partnership faces a partner facing criminal charges.  Robin is righteously outraged. Me, I have done criminal defense work. I am a big fan of their Ukrainian Dunkel. And I am righteously outraged, too.

Finally, I don’t often find myself moved by the save the pub advocacy but this one rings a bell – a Tudor era location with a reasonably consistent presence as an establishment located on East London river frontage. The history as claimed is venerable:

The first pub on the site probably originated during the Wars of the Roses in the 1460s and was called The Hostel. During more peaceful times in 1 533 it became known as The Red Cow, a reference to the bar maid working at the time. The notorious Judge Jeffreys was caught outside the ale house as he tried to escape disguised as a sailor on a collier bound for Hamburg after the Glorious Revolution of 1688; which overthrew King James II. 

The location is at least as impressive. It would have spent most of its live at the edge of the city, to the east of London Tower. In a guide from 1890 we read:

“The Town of Ramsgate” hostelry has a bulging bay window which offers a moderate view of the river, but with this exception reserves its allurements for Wapping High Street, where a conspicuous board at the entrance to the passage draws attention to the attraction of the place. The intelligent tourist, I am told, occasionally makes his way here. 

A winning cause. Or at least one worth fighting. Me, I am off for a nap. The Thursday news gets put to bed Wednesday nights. Before I head to bed. Beerless. Last night the beer was not in the head but at the head. Upside? The Red Sox won. Downside. Only that guy without his beer. Bad call. Good call? Seeing if I come up with something to write about mid-week next week. From that Holiday Inn by the highway. See you then.

The Baseball Playoffs And Work Have Taken Over 98% Of My Brain… But What’s Left Is Just For Beer News

Early October. Canadian Thanksgiving coming up on the weekend. I know you are up for that. The gas stove in the basement now gets going on most mornings before the sun comes up. Leaves turning. School is well into first term. And each and every beer is needing to provide a bit more comforting malt even if it might sing with the bounty of the harvest. Sickly sweet kinder-obsterlich-biers and thin sours should be getting nudged to the side right about now if the universe is to have any meaning.  Does the news reflect the season in the same way? Let’s see.

Speaking of back to school, did you know it is illegal in Canada to walk the street with an “open beer” but soon you will be able to roam the sidewalks and parks of Ontario smoking a doobie? Sucking on the wacky-tobacky? That is just weird. Pretty sure we are not collectively ready for the spliffy scents and scenes but it’s coming real soon.

It appears to have been #WorldNoAlcoholDay on Wednesday. I missed the parade. Did you know that Canada has a favorite 1980s pop-rock song dedicated to sobriety? Kim Mitchell’s “Go For Soda”.  It’s great and hits all the right 1980s points. Big hair. Cable TV. Youth smoking. Horrors in the news. And having a nice soda is just part of the fun. The vid is like an SCTV skit, the last pop moment milestone before microbrewing hit.*

This is the best tweet-form semi-snub of the day – a gin and tonic men’s cologne. I bet out pals Misery and Death up there got a giggle our of it.

The tweet from SIBA reads “Incredibly worrying ‘craft / not craft’ slide from Heineken’s On-Trade category controller Andy Wingate…” but the reality is hardly incredible. It’s quite credible in fact – and only worrying if you like working against trends. See, the trend is really that beer drinkers latch on to what matters to them in the seven seconds they spend caring and they like to leave brewers scurrying to catch up, cramming the square peg of wants into the round hole of style – neither making much sense.  Is anyone really surprised that trendy labels including Guinness and Goose are lumped along with Cloudwater while the dull dowdy old stuff sits to the right? Duvel? Totes dowds. “Craft” now means now-fad. Did it ever not?

Building upon the Cask Report’s findings for this year, Martyn asked some excellent questions about why cask is so often so bad in the UK and came up with many useful answers:

Cask beer is a perishable product: it loses its best qualities very quickly, certainly within a few days. Most pubs ignore this, and as a result most cask beer is sold a long way off from peak condition. Paradoxically, there is also a big problem of pubs selling beer too young. Almost three in five publicans confess to putting beer on sale before the recommended three days of cellar conditioning. So there is a fair chance that just as your pint is finally coming into condition, it’s already past its best because the cask has been open too long.

In this week’s “globalization corner” I give you Lars (again) and his fabulous find of a three-way wedding day drinking vessel puzzle from Estonia. I figure the way to drink from it is the husband and wife share two sided by side in the back while mother-in-law pushes up the middle from behind to get her fair share.  If you have a better idea or, you know, an actual authoritative source to cite please leave me a comment.

Trump never had a beer. As if it matters. Again, the world spits its cocoa on the keyboard. The Beer Nut has had a number of beers. And he rightly reminds us that the proper name for New England IPA style beer is murk. And, I don’t know about you, but six euros for confused murk seems like a basis for complaint to me.

One last thing. Don Cazentre gives us another taste of the reality of craft brewing in this long read piece published in the Syracuse, NY news:

This is how it works for many of the booming number of craft brewers in New York state: A couple of friends decide to turn their beer passion into a business. They start off small, usually with no employees and often, like the guys at Stout Beard, hanging on to other jobs with decent pay and benefits. Many will eventually grow, sell more beer, add space and equipment and hire employees. But make no mistake: Few of these start-up craft breweries are suddenly going to rival Anheuser-Busch, or even Genesee or Saranac, in the volume of beer, size of the payroll or reach of their sales efforts. A rare few might even close.

Fabulous. It’s great to read about reality with the craft beer business. I can’t remember the last time I was able to to that but, yes, it is always great. While we are at it, spend a minute to think of poor John Keeling, formerly of Fullers. Out of a job, nothing to do. There but for the grace of God go I.

And “go I” I go as that’s enough for this week. Hopefully I will do better next week. I really hope I do. Meantime, check out Boak and Bailey on Saturday and then tap the breakfast table over and over on Monday saying quietly to your coffee “when is Stan coming back… when is Stan coming back…” When?

*See our book Ontario Beer for the EP version of this point.

The Very Last Thursday Beer News For August 2018

So how did your summer go? Mine was fine, thanks, even if I did have to work a lot. Finally got a real week off and I have been lazing about. Might go our to a favorite posted late last week on Twitter, Jasper Johns, “Ale Cans,” 1964. I like it. I have been just sitting here looking at things I like between stretches of doing things I like. Which is pretty good for a holiday.

More beer health news. Nice to see that “minimal risk of harm” has replaced the silly J-Curve as a reasonably expression of the limited impact that moderate alcohol consumption has won out. Here is a good analysis of the study. The semi-paid semi-amateur trade spin doctors may still be out in force but the general rule is still minimal harm from minimal consumption… statistically. The always relevant question, as Jeff pointed out recently, is how minimal is your consumption… really.

I liked Andy’s tweet as it tied in with issues related to value and supply:

Going into a liquor store these days to buy beer is like stumbling into an episode of the Walking Dead. Zombie beer brands just sitting warm and dead on store shelves waiting to attack the unsuspecting consumer.

Layer on that the fun folk at The Sun had asking normal folk about some heavily priced UK craft brands:  (i) “I work in a bar and have tried a lot of beers – and this one, from Evil Twin Brewing, is awful. I wouldn’t even pay a pound for it, let alone 12. On the tin it says it tastes of honey but I think it tastes more like sewage“; yet (ii) “I like a dark beer and this is pretty good from Evil Twin Brewing. We drink a lot of dark beer where I come from. In the background you can taste a burnt biscuity, caramel flavour which is nice.” The semi-paid semi-amateur trade spin doctors were again out in force defending… something… but I thought they were reasonable “person on the street” comments.

Then – get this – comes the news… nay, admission that the main brewery participating in the Back to the Future style buck-a-beer government program is losing money on the process. The biggest retailers has already backed out after mere days according to BlogTO (via Crystal.) What I think Andy, The Sun and this article are all noting is how little understood the value of beer is. I might suggest that it is because there is alcohol in beer and its price serves the intended of the consumer in given contexts but that would be opinionated of me.

Speaking of opinion, Josh Noel in the Chicago Tribute explored how US craft is expressing its opinion(s) of the current US Federal government:

In the Trump era, more than a few Chicago bar and brewery owners have worn their left-leaning politics on their sleeves. With an openness unseen in most corners of the hospitality industry, bars and breweries have openly worked on behalf of immigrant rights, gay and lesbian equality, transgender rights and even that third rail of politics, abortion.

Nice to learn from a link in that article, too, that Jim Koch‘s support of the President led to a boycott in his appropriated state of choice:

“Marketers really haven’t had to deal with something like this for 50 years — since the Vietnam War,” said Robert Passikoff, president of the New York consulting firm Brand Keys. “There is no win on this thing. There’s only dealing with it,” he added. “Now, everything is political.” Koch and Boston Beer have faced a backlash on social media driven by figures such as Somerville Mayor Joseph A. Curtatone , who pledged in a Twitter post to “never drink Sam Adam’s beer again!” In the physical world, a Jamaica Plain teenager and his father hung a spray-painted sign within sight of the company’s Boston brewery reading, “SHAME! SAM ADAMS [heart] TRUMP SHAME!”

Now, no need to just do a Koch pile-on when we have BrewDog. I don’t need to actually link to their latest failed marketing strategy (which I have a certain familiarity with being myself an early marketing strategy) but I would like to link to Carla Jean who unpacked their sexist and racist junk.

And Stan‘s last weekly update contains an excellent extended extract on the means by which Henry King (who served as president of the United States Brewers Association from 1961 to 1983) made sure the industry as a whole did not take a wrong step in marketing or brewing – he acted in the best interests of the trade and consumers:

“We beat the federal government by seven weeks. We reported the cobalt problem, we were out of it and no longer had production seven weeks before the Food and Drug Administration even got their act together on it.” He acted decisively not just because it was good for the beer industry, but because it was right. When the nitrosamine proved to be a carcinogen in the 1970s, King again moved swiftly. 

Hero of beer!

There. Another week done, another month done and another summer almost done. Damn good thing I am immortal or I’d be getting all anxtity over this passing o’time stuff. B+B has more news on Saturday as always but I was going to also remind you that Stan will be back Monday… but he won’t!  I was thinking of moving this summary of the news back a day or two. I will see how that goes…

Photo Album: Three Wineries And Four Breweries

The day started early and I bombed past MacKinnon Brothers – the farmstead brewery in Bath, Ontario – to see if the barley was coming in. No one seemed to be around so I headed along. Probably got themselves all out into the fields at 4:45 am or something as city folk like me snored.

Following a route I took in April 2015, I grabbed the Glenora Ferry and headed past Picton into wine country. As the law demands no one sells before 11 am, I used the time getting miles behind me. Off the Schoharie Road, I headed down a familiar gravel road and  grabbed local Chardonnay at Closson Chase and Gewürztraminer at Lacey Estates. I chatted with owners Liz and Kimball Lacey about the challenges of the heat that had pounded the region as well as the lack of rain. Their main fields sit on a hill back of the Closson Road. He said it was about 37C out there before taking the humidity into account

 

 

 

 

 

 

 

After that, I headed south to find Karlo Estates where we discussed the poor season of 2017 and how some wineries were having a difficult go. At this local level, it is the realities of farming plus the lack of tax advantages others enjoy that make or break a year. Rieslings made with grapes from Devil’s Wishbone back from near the ferry as well as a rose were stashed as I headed off.

 

 

 

 

555 Brewing Co. is at the west end of Picton’s downtown strip. It has one of the most attractive patios that I have seen attached to a brewery, out front. Lots of families were having lunch as I grabbed some beers, mentally noting to spend more than six minutes in the place.

 

 

 

 

At the northeast end of Picton, I grabbed a six of cream ale at Prince Eddy’s Brewing Co. which was just setting up for the day. The BBQ smelled very good but I had miles to go before I could rest in the shade of my own backyard, given the humidex was pushing 40C. Again, my six minutes on site were not nearly enough. But I was shopping and driving today.

About 5 km to the north of Picton, Parsons Brewing sits back from the road at a curve on County Road 49. There were beehives beyond the parking area. Chatted for a bit with co-owner Chris Parsons as he ran a very busy bottle shop. We swapped Japan related Warren Cromartie anecdotes. I grabbed some beers. In the dining area and out on the lawns, families were having lunch as kids played.

 

 

 

 

 

 

 

Having filled the cooler and then some, I turned east again through Napanee and on to MacKinnon again to the north of Bath. Driving south on County Road 7, I crossed over the railway tracks and came upon their red combine harvester taking in the barley. The fresh cut stalks shone gold. Dan at the bottle shop told me it wasn’t a field of malting barley but they had 50 acres of the beery stuff out there waiting to come in. The brewery is part of a family seed grain operation. You remember Dan, right? The brewing gent who stabbed Craig Gravina for historical purposes back in 2015.  I had a sample of Dan’s new wheat ale. Lovely stuff. Here are a number of tiny moves of combining the barley: one, two, three and four.

As July Turns To Face August These Are Your Thursday Beer News Stories

Last weekend saw the family head off to the Big Smoke for a Pixies and Weezer combo concert at an outside venue at the west end of  Lake Ontario. It was great. Stinking hot. 15,000 people. Me and a lot of other old guys having a scream-along to “This Monkey’s Gone To Heaven” and “Hash Pipe” which was great. The scene, the Budweiser Stage at Ontario Place,  was an absolute fleece-fest: a tall boy of Bud Light Radler selling for about 15$. I had a Bud with my bland black bean burger before the show. Ice cold it went down like an icy cold Bud. Which was great until it warmed to about 5C after a couple of minutes and then it got, you know, not so great.

I wasn’t really following up on Andy’s idea of taking time to try a classic this summer when I had that Bud. I wasn’t in a place where Bud existed when three decades ago so it does not fill a personal space like that. Not my classic. It’s gas station cooler 1990s New England road trip scenery to me. The beer I passed up. But I did have an old favorite on Friday… and it was an odder experience. Hennepin, which I have enjoyed since at least 2005, showed up in my local LCBO for about $11 for a 750 ml (behind a far worse label… updated branding fail.) I was up for this. We were having a slab of salmon for supper. But it was not the beer I wanted. Hot and heavy even though it was perfect eight years ago on another hot summer night. It’s not like the beer was off. It was lovely. It was just way more than fit my interests, my needs. Am I turning into a target for the low-no movement? What do I actually want?

Jonathan Surratt wins (or perhaps poaches) the “Shaming the Worst of Craft” award with week with the news he shared embedded in that photo to the right. Some gawdawful craft bar somewhere is serving beer in bowls. Could you imagine being served that? Do they serve the food in flute glasses? Do they expect people to pay with actual money? Boo!

Ben notes how a single beer craft brewery putting out a fairly acceptable product that sells well has created another single beer craft brewery to make a fairly acceptable product that sells well. I think of these things like I thought of the music of The Carpenters when I was in my teenage punk phase in the latter 1970s.  They made music that was safe enough for parents who did not like discussing bad things. Like “why Alan is listening to all that swearing?” Mind you, my folks didn’t listen to The Carpenters so I am not sure I will bother buying this beer. Especially as “bugle” is actually a well-known euphemism for beer induced gastric issues.

Is this #ThinkingAboutDrinking? I suppose the idea of thinking is that it’s not about being all positive, just supportive. Fight!

Now this is great: a service to us all. The current big craft and macro craft family tree. Then updated for more detail. Nice to see honesty in the placement of breweries like Sam Adams, BrewDog, Brooklyn and Founders in their natural state. Speaking of Sammy A, sweet dissection by Jeff of another slightly… smarmy GBH post* on the supposed risk of Jim Koch somehow losing status. The lack of institutional knowledge is amazing. Jeff’s point: “when Boston got too big, BA changed the definition.” My point was how Koch was actually an outsider to the main micro/craft movement, which Josh Noel noted and “Sex with Sam” confirmed. Why do we have to fudge things rather than knowing and writing about the actual history of the craft beer movement?

How to sit on a fence.

This is either a story about art v. the regulation of alcohol or it is a story about arts management not grasping the need to find a venue with a stage with a normal licence. I love the “Toronto the Good” half-news in the footnote:

Editor’s note: The Tarragon Theatre has now relaxed their rules for this particular show. Patrons are now able to buy beer up until show time.

AKA: accept what you have been granted.  In other Ontario drinks sales regulation news, Robin has written about how for a few weekends she worked as a beer selection advice giver in one of the few grocery stores with a limited alcohol sales licence.  The role and the context may appear odd. It may well appear odder still as the new provincial government has promised beer and wine** in every corner store! Mind you, the promise has no details. But it may well be that the brave new world promised in 2015 will have a best before date of maybe 2018. So, Robin’s notes may well end up being a valuable set of observations on the state of affairs at the front line in which turns out to be a transitional period. Fabulous information for the future beer regulation historian.

Brendan has shared news that:

files opposition versus beer (and other beverages) trademark application for STONEMILL

With so many breweries using the five letters “s-t-o-n-e” is no one going to point out to the courts how this “just waking up to the news that there are intellectual property claims to be made” approach might be a tad selective on the plaintiff’s part? BeerAdvocate lists 3267 beers or breweries with the letters in that order in their name. Because it is as common as a very common thing. If I don’t associate “Firestone” or “Stone City” with Stone why would “Stonemill” confuse me?

Let’s conclude our collective cogitations this week with a few thoughts about wine writing from Jon Bonné, Senior Contributing Editor with Punch wegazine:***

We assumed experts are meant to provide some kind of road map through an unknowable, confusing realm. We’re expected to help you find a bottle for dinner, and not complicate the conversation. But that has led us, at a time when wine is more interesting than ever, to trivialize its cultural value. We’ve sacrificed context—I mean real critical context, not the fanboy literature that passes for too much wine writing today—for comfort and a sense of belonging. I think Bourdain might look at the situation and point a blaming finger at many of us for failing to explain why one wine is worth more than another, or why certain wines are culturally suspect because they’ve been made with cynical motives. (Big wine companies love when we abandon context for the blind pursuit of deliciousness. Context is the enemy of fake-artisan wine, after all.)

The piece is interesting as it builds on the loss of Bourdain and that irritatingly bland idea of “woke” to get to the notion that context and value are important. It’s a bit too toggle switch for me. Things are complex even if fakers are all around. And I am already a bit sad to see Bourdain being used as a prop for the arguments of others. But I like the call to deeper learning. Hence #ThinkingAboutDrinking.

Upcoming week? The second half of baseball begins. Six or seven weeks until school starts. Use the time you have left wisely. As part of your path to wisdom consider stopping for a pause with Boak and Bailey on Saturday and again after the weekend with Stan next Monday. Laters!!

*Time for an incidental graphics update, too. Keep it fresh.
**Hard liquor, as we call it here, will remain at the surprisingly good LCBO, our government store.
***It actually calls itself “PUNCH” in shouty all-caps… but is font really identity? I mean if it was PUNCH would i have to italicize it? 

 

 

Thursday. Beer. News.

News? You want news? Let’s get into this right away. Is this the worst thing ever done to beer? According to a stranger to me*, this is a pint of Guinness and Sprite, half and half sold in Seattle USA. It wasn’t his drink but someone else’s down the bar who explained  “it’s very English.” Yik. Good photo. Bad drink.

Lars is my hero:

A few years ago I put together a description of how to brew keptinis based on ethnographic sources. Martin Warren followed my instructions, but ended up with just black, unfermentable water. So when Simonas invited me to come to Lithuania to see keptinis being brewed, he didn’t need to ask twice.

Keptinis! 

Into the bucket ran what looked like porridge. The pressure in the keg was so high that what came out was pure foam…

Keptinis! Keptinis!!

A small controversy was set off in Ontario by new branding released by Steam Whistle – as noted by Jordan. The brewery announced its branding in this way:

While nutritional labels are not required on beer in Canada, Director of Marketing Tim McLaughlin says that Steam Whistle is “proud of what goes in our beer, and almost more importantly what doesn’t go into our beer.” The labels follow federal standards and display the beer’s ingredients – “pure spring water, select Canadian malt, European hops, Brewer’s yeast” – as well as calories, vitamin content, and other nutritional statistics.

The implication that Jordan sees is the one hidden in the phrase “what doesn’t go into our beer” – suggesting as it does that others may put other things in their beer. In fact, Jordan received a pestering email from the brewery “suggesting that I use the hashtag to discuss the relatively purity of Steam Whistle.” You know, many brewers do put other things in their beer. And many recognize that us of only water, malt, hops and yeast is just one approach to beer. In other news, I had a Steam Whistle Pilsner in 2005.

Modern Toss on modern beer. And BBC Archives on British Beer in Germany in 1974.** While I am no sure I can fully subscribe to the holistic romance of Jeff’s post on a purposeful meaning of “craft” (mainly because beer is functional) that last link makes a strong argument in favour of the argument.

In the “Worst Idea Ever, Worse Than Guinness and Sprite Even…” a line of wines has been produced, the branding based on The Handmaid’s Tale:

The product descriptions for the wines, dedicated to Offred, Ofglen and Serena Joy, are about as ill-conceived as the idea itself, a real achievement when taking into account the fact that wine matters as much to The Handmaid’s Tale as women (and gay people) do to Gilead. Yes, the show goes down easier with a healthy pour. But maybe not one memorialized with the white bonnet and “Of-insert-husband’s-name” formulations that viewers associate with torture and tyranny. 

Who would possibly think this was a good idea? Stupid thoughtless people, that’s who.

Interesting news from the courts. Most interesting because Beau’s did not participate in the trademark litigation brought against it. For those who would argue that beer and wine are different markets, this is a helpful and clear statement from the ruling:

…the parties’ goods would likely be sold in the same stores and restaurants in various provinces. For example, in 2015 and 2016, the LCBO sold both products. In addition, both products would be considered to be in the premium category given their prices; Steelbird’s wine is sold for $34 or $35, and Beau’s Kissmeyer beer is priced at $6.45 per bottle.

Speaking of rulings, one of those dumb marketing schemes rolled out by BrewDog was help to be inappropriate by the shadowy Portman Group, as The Morning Advertiser reported. Stung, one representative of the brewery’s Department of Poor Ideas suggested folk missed the nuance. Lesson: if you have to explain or even use the word “nuance” in a response, it likely never was nuanced.

Fourpure? Don’t care. Except could someone tell craft brewers that they can skip this stuff and admit it is about scale, wealth and ambition?

They see Fourpure and our beer as a primary focus here in the UK and as their sole production brewing facility we will benefit from all the time, expertise and investment required to succeed, and that means that everything around the brewery will be a little bit easier and a little bit better.

Life as a rich person usually is a a wee bit easier, little bit better yes.

I hope you’ve been enriched. More of the same next week. Don’t forget to catch up with all the beer news on the weekend with Boak and Bailey on Saturday and then find out what happened in good beer and a few other things over the weekend with Stan next Monday.

*Ross Maghielse, Manager of audience development at Philadelphia Inquirer.
**Note the driving gloves. Fabulous.

The First Thursday’s Beer New For World Cup 2018

I have to admit, few of my teams made it. I think sports allegiance needs a personal or familial connection. Land of my birth, Canada? Never had a chance. Land of my fathers and mothers, Scotland? Squandered any chance they had. Hmm… I worked in the Netherlands in 1986… but they didn’t make it. So POLAND! Aka “land of love” where me and herself met in 1991. That’ll do. Right? Except… it’s now slipping deeper under a super-simmering nationalist movement. Hmm. Gotta think about this theory of mine.

Note: Moscow might not have enough beer for the World Cup. Nizjnij Novgorod doesn’t either. The lads above might be less happy soon. Related: Beavertown Brewery is dependent on an dwindling artificial CO2 supply. Other craft brewers, too.  I love these unknown traditional aspects of craffy beer. Let them drink cask!

Elsewhere, supplies are abundant. Jeff triggered a fulsome discussion on Twitter on Monday on the word “godesgood” and whether it was used all that often. Like the mythical “no one drank water before public health” line, there are many familiar fibs that are rightly challenged. My contribution was in favour of barm, including this quote from a 1430s text:

For, whan the ale was as fayr standyng undyr berm as any man mygth se, sodenly the berm wold fallyn down that alle the ale was lost every brewyng aftyr other, that hir servawntys weryn aschamyd and wold not dwellyn wyth hir.

Almost 600 years ago. Nothing to be ashamed about this year’s British #NationalBeerDay, which unlike the 217 other national beer days every year, gave us at least this great photo set of the first four actors to play Doctor Who having a beer.

Apparently, according to the brewers the only way to return to cheap beer in Ontario is to lower taxes. Except, even if you do that, Ontario brewers are not interested in making cheap beer.

Warning: this article in The Guardian on the US starting to embrace British ale brewing requires readers to be completely unaware of the brewing of good beer by microbrewers and craft brewers from the late 1970s to the early years of this decade during which years the craft beer movement was largely driving by cloning the styles of Europe including, largely, the ales of Britain.  Example: Clark’s… oh, and hundreds of other places.

Ugly news from what had been one of my favourite local wineries – and an apology in response with some details about the greater response. Reaction. Reaction.

Far less seriously, these two tweets by very thoughtful people remind me again how – like “pairing” – I could not care less about beer label design other than (seriously again) to get rid of all the sexist, racist and otherwise bigoted content one finds on them. Honestly, I have a very hard time thinking of a label that gives any sort of Pavlovian effect, triggering the memory of a flavour one might find within the container. But I only speak of me. I judge no one. I suppose that comes with me being of an age when there were fifty brands and one flavour of beer. I find artsy labels just force me to squint more to figure out what is actually on offer. They are the Flash animation laced intro web pages of the beer world. Still – more signal, less noise please.

Lastly but somewhat related, Andy has spotted a wee trend that I can’t figure out whether it is signal or noise. Brewers are ditching “born on” dating for “best before” due to obsessives looking for only the very newest batches – even if it means engaging in style infanticide.

There you have it. A shorter post for a bit of a quieter week – some interesting news, some tough news. But mainly a week of international kicky ball, drinky beer. More will be revealed in the coming days. Especially if you take to time to catch up with Boak and Bailey on Saturday and then Stan on Monday.