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.

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 Beer News You Need To Know Before The Corduroys Take Over

Listen up!

This was either a quiet week or a busy one. Busy in the sense that it was too busy to spend time on writing about beer. Did anything strike you in particular? Not that much attracted my attention from the #GABF. Usually something of note comes up out of that event. The only blip was the inclusion of the previously outcast, given the BA has learned it’s OK to take their money. And the odd regional unhappinesses. Other than that and as illustrated, apparently plenty of people went, did similar things and a thousands bunch sat similarly uniformed in neat rows to staring at a stage hearing about this year’s new core message from the same people as always. Now, that’s what independence means to me! But, even that, is something we’ve heard before, isn’t it. So, it’s off to the edges of the week to see if we can dig up some actually interesting things.

First, go read Jessica Mason‘s excellent personal essay on how the pubs was instrumental in allowing herself the opportunity to turn a crisis in her life around:

The realisation that my boyfriend had begun seeing a married woman had knocked the life out of me. I looked up her husband and we agreed to meet at the pub — to cry into our beer and to compare stories. The next time we met, he helped us find somewhere to live. He was fast becoming my friend and his consideration was real.

Speaking of pubs, this photo essay exploration of the Commercial Tavern in the Spitalfield district of London, England by Retired Martin is wonderful in its consideration of a forgotten nugget of pure retro tat:

With no conversations to overhear, I made do with admiring the wallpaper, which reminded me a bit of a nightmare I had in my own bedroom in 1975. 

His thoughts on the newest version of CAMRA’s Good Beer Guide are worth reading, too.

More happy tidings. Stan won the inaugural NAGBW Fred Eckhardt Award for Critical Beer Writing which is very good news as Stan is very good at winning things and really should win more things.

tl;dr take -> suck’kin ale. Perhaps a similar thing could have been said about Canadian light beer in the late 1970s.

Hadn’t thought of this before – the potential for economic discrimination which inherently along with the cashless bar or pub:

It needs to be made clear we are not discussing cashless payments per se. They are a growing feature of the financial landscape, and obviously it makes business sense for many pubs to accept them. But to refuse to accept cash entirely is something entirely different, and comes across very much as an attempt to practice social selection of your clientele.

CNN published something of a neg nag on Oktoberfest in Munich for, apparently, reflecting German today:

It is remarkable that all these politicians have long felt comfortable promoting a “festival that emphasizes its German origin with strength and power in every aspect,” as the official website claims. But even this idea of Germanness lacks a certain authenticity. The kinds of dirndls and lederhosen worn at the festival have little to do with German history. Dirndels and lederhosen were not even worn in Bavaria when the festival first took place.

Deutche Welle has a far more positive if a bit stilted take on the fest from three of its foreign correspondents. It’s interesting to me mainly for the mundane aspects of the incidental video – the shots from the fair grounds.

Similarly, I was really taken by Boak and Bailey’s post “Incidental Lager, Pubs and Breweries in Photos of Edwardian London” in which they noted incidental lager, pubs and breweries in photos of Edwardian London… which is exactly the sort of thing I have wasted innumerable lunch breaks at work doing because my brain works in exactly the same way.

Not similarly, Jordan’s mother (the far more sensible between the two of them) wrote about her foray into hops as well as herself:

Jordan has been either blessed or cursed with very eccentric parental units. To see the development of this, and if you are a reader of the blog of long standing you may remember the blog post of long ago wherein the teenaged Jordan learned about Weird Old Broads. We have not become more centrist as time has gone along. In fact the oddness may now be worse.

I find the same for myself is true. The oddness is getting worse. So I best wind it up for another week. Try to be more volatile, eccentric or combustible over the next seven days wouldja beer world? Boak and Bailey seem to have got themselves back into the habit so check out their newsy nuggets this weekend. Other than that, see you in October.

Beery Notes From The Third Third Of 2018

Time flies but don’t tell the weather that. First day of school traditionally saw the new corduroys out in force but this year we are having more heatwave. This does not bode well as a step towards global warming. You can see how quickly the environment can flip into a new level of temperament.  Hop regions will be lost and barley crops shall fail if this keeps up. How’s that for curmudgeonly beer blogging?

John Keeling has written an gushy mushy ode to cask ale in the Brewers’ Journal that bears attention:

I started drinking properly in 1973. My first pints were in a Whitbread pub. I tried Trophy, Tankard, lager, lager top and shandy. After experimenting with all those I discovered, along with my friends, Boddingtons and Robinsons. Cask bitter, I have loved you ever since and nothing, not even the finest Pilsner nor the toastiest stout, can capture me for long. I will always return to you.

I wonder how he feels about his dog?

The Beer Nut has traveled from Ireland to Quebec and he does not like the steak tartare.  He finds a mid-sized cornfield vast and likes the first class lounge of our train system. Classic commentary on the Canadian way.  He appears to be heading east but I am not sure, as usual, how far he intends to take it. Will he enter Atlantic Canada? Stay tuned.

Next time someone tells you that the smaller glass ware is suited to the style, remind yourself of how the Brewers’ Association has confirmed its really about getting more money from drinkers’ pockets per barrel by up-selling “experience”:

These changes resulted in an 18 percent increase in revenue, with only a four percent increase in customers. In addition, the number of brands on checks went from an average of two to four. We were making more money for the same work, while also exposing guests to more brands! As an added benefit, the overall sentiment of the guest experience, conveyed in person and online, improved. Many online reviews mention the ability to create your own four-ounce flight as a reason for making the trek to our out-of-the-way bar and beer garden.

Speaking of the new frontiers of newbie sucker juice, a fabulous listicle of ten ignored classic beers was published at Don’tDrinkBeer about the ten top beers that the recent kinderbiere set do not understand. I like it. The groundwork laid down at the outset is worthy of the Tale of Ale and Max:

In a beer scene increasingly dominated by monoculture acid bombs, trubtastic slurrycans, and flabby batterwater, many iconic beers have fallen by the wayside. New palates have neither the time nor attention span for these outdated beers from the past. These beers represent the educational arc that many beer enthusiasts would imbibe on their way to honing their palate. We now exist in an instaRone paradigm, where learning is passe and not knowing is vulnerability. Now the beer journey begins and ends with a 16% double barrel pastry stout and new beer palates don a jaunty expert cap and instantly dislocate their rotator cuff patting themselves on the back.

Me, I have retreated from, literally, the Kool-aid experience as I have too often now been disappointed by what is labeled as an IPA turning out to be something sucked by straw on an elementary schoolyard at recess. I buy comforting brown ales or, yes, the classics. Avoids needing to know “exactly” why craft can cost so much – especially when asking about the expenses is never part of the inquiry. Cooking Lager made an excellent observation on the current state of affairs in a somewhat related comment:

Craft beer is no different. Most of it is just beer concentrate. It’s an acquired taste not a natural taste anyone is born with. You acquire it if you spend time doing so. Drink enough DIPA, eventually you’ll start to like it. The booze rewards the pleasure centres and eventually you will not only forgive the taste but convince yourself you like it. We all acquire tastes. If I compare my own reaction of pleasure to a strong black coffee to my 10-year-old nieces’ wince if she sips it, it is because I acquired the taste, not because she is too stupid to get it. I acquired the taste because I liked the pick me up. Then I started to like the drink. Then I took notice of different roasts, beans and countries of origin. Then I wondered why I was buying a £4 cup of poncey coffee when Greggs do a really good Americano.

The folk who consider that the beer market is broken into teams and that they are contesting with each other will take offense (again) but this is key: “the booze rewards the pleasure centres.” Is the idea that this is all about flavour PR spin? Notice how often the same gurus complain about their hangovers on social media. No, it’s all about finding a sort of palatable alcohol because the selling of palatable alcohol is quite profitable. And makes people happily buzzed. Sometimes it takes complexity to coax the wallets open, sometimes facile flavours. The brewer’s ultimate goal in each case includes the same motive – which is fine as folk are quite happy to spend in response.

Finally, Tim Webb* has written a wonderful eulogy to Chris “Podge” Pollard:

…it was his brilliant eye for detail and for knowing what makes a place great that set him aside.  Despite penning six books he did not claim to be a beer writer, yet his pithy descriptions of cafés came so fully formed that they put you there at the bar, often armed with priceless information, such as “The Dalmatian is deaf.”

There you are. The dearly departed, the great and good – and the not so great and good. Another week in the life of beer as we know it in 2018.  B+B will have more news on Saturday and I shall be back next week.  Here’s hoping for a new crisis to pick at as well as the discovery of a new wonder to behold. See you then.

*Not as the byline states, editor Ted Hampson. My error.

Your Beery News For A Holiday Thursday With Plenty Of Jingoism Stats And Other Fibs

There. Vacation. That’s better. Not vacating. Stay-cating. Hopefully play-catin’ but there are chores that have been deferred. Weed-cation. A trippy jaunt to the hardware store to check out bathroom faucet repair options. Others in beer have been thinking about a bigger world of beer this week, far bigger than any I expect to see. I’ll be lucky to see the back lawn with all the work I’ve left myself. Let’s see what’s being said.

First, a sad loss of someone who made sure folk got out and about for all the best reasons. Jeff posted an excellent remembrance of Chris “Podge” Pollard, the beerman who did as much as anyone to teach Brits about Belgian beer in the best way possible – by getting them in country, on the ground and through the front door:

His guidebooks were wonderfully well-researched and a great insight into the cities he chose. Most of all, he was just a good lad.

Ed posted some interesting thoughts on the far more generic use of national descriptors for beer styles when confronted by friends from outside the beer bubble:

I had to explain that in the world of beer the name of a country is often used as a flavour descriptor, not a statement about where the beer is made. “American” means made with citrussy hops, “Belgian” with phenolic yeast, and in the case of “New Zealand” it’s the hop flavour again. It hadn’t occurred to me until I saw their confusion that this might be considered slightly odd. 

I suppose I am more of a regionalist than a nationalist when it comes to these things. Not that they are meaningless but, as The Tand shows, the hallmark of a sort of beer can be quite local. I suppose the point is we need to remember these things are code.

You know, statistical triumphalism is a bit odd but the source is fairly normal summary stuff:

Domestic beer used to make up 87.7% of total consumption in the US, and it fell to 67.6% in 2017. Foreign and craft beers together made up just 12.3% of US consumption in 2000, and has now increased to 32.4%. US consumers are trending away from abundantly available domestic brews and are reaching for foreign imports instead. Instead of Budweiser, Heineken and Coors, people are choosing Corona, Modelo and Dos Equis. 

It’s interesting from the point of view that in the 1980s microbrewing was not always so welcoming and even antagonistic to imports. In a December 20, 1987 article in the Syracuse Herald American, we read:

Kirin has “all the flavor of a European import, without the bite,” Palmer said. But F.X. Matt II, who heads the F.X. Matt Brewing Co. in Utica, calls Kirin “bland and undistinguished. When you’re as big as Kirin, you’re interested in making a beer that offends no one and is bland,” Matt said.

In a June 1987 article in the Syracuse Post-Standard, Kevin Townsend of the still operating Buffalo Brew Pub was interviewed and put it this way:

Townsell’s Buffalo Brew Pub is one of about two dozen tiny brewery pubs in the country, most of which are on the West Coast. But as the demand for quality beer grows, the number of brew pubs is increasing. “`One hundred years ago, we had breweries in every city and town, with local delivery,” said Bud Lang, editor of Anaheim, Calif.-based All About Beer magazine. “Now we have a few huge breweries and 18 wheelers delivering beer nationwide.” Townsell’s 1,500-gallon monthly production makes his the only brewery in a region that was once the nation’s fourth-largest beer producer. Between 1811 and 1972, 350 breweries opened, operated and closed around Buffalo. “Beer lovers, home brewers, any first-generation Europeans are attracted because what we say we’re going to offer is a fine, quality, full-bodied product, which is similar to an English or a German product than it is to any American mass-produced beer,” Townsell said.

Like nationalism, pointing at stats misses the point. Is your beer delivered by 18 wheeler? A lot of craft is now. Is it bland and undistinguished? The vast bulk of beer being made ticks that box. Whether it comes from across the nation, from another country or in the neighbourhood – isn’t it only about if you like the stuff in your glass? Wasn’t that the point of micro and then craft? Frankly, the statement “instead of Budweiser, Heineken and Coors, people are choosing Corona” is about as mind-numbingly pointless as they come. And, of course, being the fanboy of “elsewhere” or “craft” for that matter usually means you are not noticing the realities, even the ugly.

Thoughts from Canadian wine writer David Lawrason might be related:

The more educated we become however the more we want different flavours, styles, places, stories and grapes. And this is what the next generation is bringing to the discussion and eventually, I think, to the marketplace.  We longer term (senior) writers may tend to pigeon-hole the next gen of natural and orange wine advocates as hipsters making political and personal statements, but in fact – as in anything – there are those who genuinely care and those who have jumped on the band wagon. Many people do thirst after meaning in wine. They are bored with replication and homogeny and are searching for difference and authenticity.

What are people searching for anyway. The Beer Nut linked to a story that reminds us that, for most, the world is not all that different from 1987. In the particular, the Irish don’t care much for anything but a “normal” pint glass:

The 20-ounce serving remains “the barometer for value”, he says. “What’s the price of a pint? It’s how people equate it. The beer culture that we’ve tried to establish … when you’ve a 10-percent beer you’re not going to charge people €14 for a pint of it. Generally, the cost of Irish beers isn’t an issue, said Conwell. “Most of them would be reasonably priced. Foreign imports are usually the ones that hit you in the pocket, hence the smaller serving size.”

Hmm… more problematic foreign stuff. I better leave it there and go have a coffee… from Central America. At least it’s fair trade and rain forest  grown. Because that’s what the label says, right. Hmm… And while you are scratching your head along with me, don’t forget that B+B has more news on Saturday just like Stan does each Monday.

 

A Thought About The Proposed Changes To Canada’s Law Of Beer

Gary threw his two cents in and I hooked my pal Jordan up with my other pal Jordan who wrote a “Jordan quotes Jordan” article on the proposed changes to Canada’s federal government’s regulation on the nature of beer. As Jordan the journalist (“JTJ”) pointed out there is one aspect of the proposed changes which appear sensible but, at least for me, are a critical problem:

No longer would beer be required to “possess the aroma, taste and character commonly attributed to beer” or be categorized into different styles or types like ale, stout, porter and malt liquor. Instead, officials are proposing to set limits on sugar content and simplify language around the use of additives that would define what is a beer.

Now, as might be argued a rarity, the actual Regulatory Impact Analysis Statement to my mind actually states the intention a bit more clearly:

In addition, the current requirement to “possess the aroma, taste and character commonly attributed to beer” would be removed in recognition that different beer styles or types have different attributes. This element is proposed to be replaced in part by a limit in the percentage by weight of residual sugar in final products. This change would maintain the integrity of beer and provide a more objective measurement.

Sadly, this proposed change is based on a misunderstanding of the use of the word “commonly” in the regulation. See, it can be taken to mean that (i) the attributes have to be common to all beer but I read the line to mean that (ii) people commonly understand that the attributes of the beverage before them are included in the concept of beer.  Consider this twitter exchange this morning between Jeff Alworth and John Holl. Holl had posted a photo of a glass of something he described in this way:

…the strawberry rhubarb wheat topped with the same beer (plus extra strawberries) pumped through a slushy machine.

Jeff asked in response whether in “…a blind tasting, could you have identified it as a beer?” and John’s response was interesting:

Yes. There is enough hop content, and the aromatics are on point. The finish is bone dry. There’s a lot of runway to play with this style and from social media posts there’s a lot of breweries joining the fold each day.

Rather than chastising Jeff for being a luddite and not being hip with the cool kids’ juice, John took the observation seriously and set out some attributes that he would commonly associate with beer: “enough hop content” and on point aromatics. Fabulous. He entirely understood the point being made.

The current wording of the regulation also understands the point. Just this week in my lawyering day job I solved a rather large problem by determining whether something was a “significant” deviation from “normal” – not all that different from the idea of establishing what “commonly” means.  I had no difficulty as it required me to review real life examples and explain degrees of things as well as expectations of things. Easy.  Words like this pose no problem to understanding.

Further, words like this are not locked in. By this I mean the law can reflect reasonable expectations in the future as long as the legal drafts-person does not attempt to tie down the wording to an understanding that exists in the present.  As John Holl noted, there’s “a lot of runway to play with this style.” His only fault is defaulting back to the until recently relevant concept of style which has only realistic application to the beers from perhaps the late 1980s to perhaps 2014-15 at the latest. Too many walls have been broken down since then to force the square peg of style into the round hole of beer.

What John might better have said was there is a lot of play within beer. Beer is in fact great like that. And people can be trusted to know what is and what is not a beverage we can commonly include in the concept of beer. As soon as you lay down more specific attributes you exclude anything which does not have those attributes.  One of the things that ended the concept of style – in addition to the insane exponential expansion of style categories – was the ever tightening nose of attribute allocated to each of those dizzying styles. The current regulation wording avoids that nightmare. The proposed wording runs towards it, arms wide open. JTJ actually quoted Jordan the Beer Writer (JTBW) on an associated point:

The most important thing you could do if you’re a craft brewer would be to get a handle on how to add ingredients these lists,” said Jordan St. John, co-author of The Ontario Craft Beer Guide. “The labelling component and making sure people understand what they’re getting — that’s really beneficial for the consumer. It’s just that getting there is going to be a bit of a pain.

Jordan is saying to brewers if your favorite ingredient is not on the list, it is out.  My argument is that if there is a kitchen sink clause allowing for beer to be what is commonly understood as beer  – not exclusively or even primarily – then the beer is in fact beer. That is good law.

This will be the gist of  my comment back to the Canadian Food Inspection Agency (CFIA). You can make comments, too, by following the instructions on the CFIA website here. Go ahead. Participate in democracy. About beer. Do it.

 

Your Ontario Election Day Good Beer Blog Thursday News

Wow. We are here finally. Just a few weeks ago we got our first campaign photo of a leadership candidate pouring a beer. The best thing is there is a  chance that someone who got the second most votes to become the leader of his party will go on to lead that party to the second most votes to lead that party to election victory to become Premier of Ontario* for the next four years. See how nice and accommodating we Canadians are?** Actually, just with a good night in a pub, it is all about seat distribution. All so excellent. I trust by this time next week I am not an involuntary freelancer as a result.

Midday Update: I must have lost my marbles during the hazy dilerium brought on by that anthem to the province as I have forgotten to mention not only that you will need to check out Boak and Bailey’s pépites des actualités on Saturday but also failed to recognize Stan’s (i) return to the Northern Hemisphere but also (ii) his return to the Monday beer news correspondent’s desk.

Such confusing times. Confusion is all about the news these days. Did you know that in New Brunswick Moose Drool beer has to be called Moo Drool beer? Did you know, as my fellow Esq. reports, that the Oakland Athletics are legally objecting to a craft brewer of sorts for misuse of the word “athletic”? My main issue in the latter one is how you cannot have no-alcohol craft beer. It’s an impossibility to impose that technique and remain true to anything resembling a traditional process. Much more ominously, a careful eye has noted that a craft brewer in England has adopted reasonably identifiable fascist imagery and name branding. Denials ensued – but how thick are folk?

In a more tangled pit of legalese, we learn of this story coming out of a court process in North Carolina:

A lawsuit brought by Charlotte’s largest craft brewers has uncovered illegal activity amid efforts to overturn North Carolina’s self-distribution laws, according to an attorney representing them. Initial discovery exposed a “secret agreement” between Anheuser-Busch and distributor R.A. Jeffreys that gives sales of those beers priority over all other products — illegal under a 1989 state law, says Drew Erteschik, co-counsel for The Olde Mecklenburg Brewery, NoDa Brewing Co. and the Craft Freedom initiative. 

I love secret deals in that you often find if you do a little research they were actually reasonably discoverable at the time… BUT THE POINT STAYS THE SAME NOW!!! Secret anti-craft factions lining up against us all. How will craft survive… err, maintain its place… err, resist massive continuing expansion?

Sad wine news from Nova Scotia as frost in June hammers the grape crop.

Speaking of craft expansion, Evil Twin Brewing has called out the hidden shadowy practice of private equity’s grasp upon the ankles of craft beer, including this in lamentation to a voice speaking for the cause of money – a dirge to what is and what should never be. Oddly, this is all raised in response to the expansion of the Mikkeller corporate empire. Being owned by, I now assume, more evil twin.

Note: extremely interesting connection drawn by one US craft brewer between the discussion above, the underlying state of affairs and its refusal to participate in the central authority hugging “IndePendeNt” seal*** issued by the Brewers Association.

This tweet reminded me that it is good to remember that, while Canada may be relatively young, Ontario retains a number of Georgian taverns like the 1830s Black Bull Tavern of Queen Street in Toronto.

Tank Stella“? Please tell me that is code for something.

Jeff pointed out something very interesting when he discussed whatever something called “rosé beer” is:

No. Rosé is just a name applied to preexisting beers to move product. Hibiscus goses? The first of those appeared nearly a decade ago. This is not a new style, it’s just a way to make people there’s something new here.

It relates to a point The Beer Nut made over here in relation to east coast IPA. The death of style being accompanied by confusion as to the continuing lingering existence of what was formerly perceived as, you know, a style. I have never understood “east coast IPA” since people stopped praising east coast IPA circa 2007. Harpoon IPA is the model. Malty and less hoppy and perhaps still available  at Fenway… or wherever else no one cares about your Cicerone server badge. Rosé beer? Quebec’s Rosée D’Hibiscus has had reviews posted on BeerADvocate since at least 2007 including this linguistic wizardry:

It’s pink, an orange pink colour with a finger of foamy pink head. Pinkest beer I’ve had. Some lacing as the beer goes down.

Sounds pretty damn rosé to me. Which, for me, illustrates a key element of craft beer boostering today – amnesia. Or a profound dedication to not researching anything.  Can’t be an expert without a strategy to adopt unknowing.  “Waters of Lethe” might actually be a good name for a Midlothian beer bar, come to think of it.

Bizarre: if this is the weaving of “the science of craft beer into story telling like no other” then isn’t all pretty much lost? Nice puff piece, maybe, on the use of ingredients to add fruit flavours. Maybe.

HardKnott Dave doesn’t have amnesia. And he seems to be equipped with an honesty attachment as well. His piece on the role of moolah and line placements in UK pubs is fabulously clear:

They contacted me a couple of months ago as they were negotiating with suppliers of their major brand lager. It seems that they were being offered a cash lump sum for a two year exclusivity deal. They were being offered £2k cash to kick our Intergalactic Space Hopper off the bar. Apparently it isn’t just one major beer producer that is doing this, it is most of the big multinational brands and is looking a little bit like a cartel and anti-competitive action.

Preach! Too bad 99.9999% of people in the know are not sharing. Reasonable to assume anyone downplaying this is on the take one way or another themselves.

By the way, this post marks the 3000th post in the upgraded version of A Good Beer Blog launched in October 2016. If you ever want to glory in the original 2003-2016 site and the 1,500 or so extra posts over there that I never quite got brought over here it is sitting there at the Wayback Machine just waiting for you. I do love that old school tab with the 2004ish beery emoticon. Mucho mucho gracias for all the clicks over all the years!

*This oddly spaghetti western themed tune was rolled out to us when I was in kindergarten in 1968, we sitting lined up neatly, a couple hundred souls cross-legged on the gym floor getting our dose of political propaganda.
**Well, most Canadians…
***whatever… ;D

Warm Weather And The Taxes Are Done Early May Thursday Beer News

Is there any news now that the temperature is over 20C? Isn’t that the real news? Is there any other news to cover? Sure there is the mule making process* being experimented with again, the comminglings this time happening at the #CBC18 event. A magic time with all sorts of attractions. One might find some news there… but how to do that (i) at a distance resistant to the back-slappy back-scratchy and, you know, (ii) sober? What idealism. That’s not how the news is gathered. Buddy up and hit the free bar!

LAST MINUTE ADDENDUM: an hour and a half long video of Ron going on about brewing in the 1700s at a US university. [Gotta fisk and fact check…]

Elsewhere and perhaps from another universe, the best tweet of the week was this one by Dominic Driscoll who berated a beer festival for attracting nothing but the same old “rip-off street food and only hipster attendees.” Actually, I found the selection of shades of grey in this image attached to his tweet rather compelling. Perhaps not all that #CBC18 but still a worthy gathering.

Check your trousers for flying monkeys. Boston Beer had a good quarter.

You know what? I bought three types of cloudy ale variants last weekend as well as a brett saison for takeaway from Ottawa’s Flora Hall Brewing and I was happy to report to myself, once I settled in back home, that I quite liked them. One was even a NEIPA. Nothing like the SunnyD stuff labeled NEIPA crap that I have been handed before. This was cream and fruit and grain all a bit like your morning yogurty muesli. Which is something I like to eat. So why not? I bet they would even pair well with my morning yogurty muesli.

Conversely – and sadly – this story does not live up to the headline as “Adnams Makes Beer from Leftover Marks & Spencer Sandwiches” is really just about recycling the crusts of sliced sandwich loaves. Not anywhere near as disgusting as I had hoped so therefore not anywhere near as fun. Still… it might pair well with recycled crusts of sliced sandwich loaves.

Speaking of which, “Today’s Beer” makes much more sense than “Modern Beer” as a descriptor, given styles are shifting at the speed of a fruit fly family’s genetic fingerprint. A few years from now it will be more like “This Afternoon’s Beer”… maybe.

While, yes, this beer may have nothing to do with Washington it is still sad to have to say the actual history of brewing in the 1700s colonial and independent America was vibrant, clearly full of good beer, brewed at a generous scale and sometimes exported – and porter was even cellared and aged.  Looks like a case of becoming what you berate. Click a few links to the right starting here if you want to know the real story. If you want to, that is.

Back to today, remember when cable TV companies complained about all that convergence happening on the information superhighway? Same:

One could argue that alcohol consumption may have decreased nationwide, but the way the study controlled for countries that had specifically introduced recreational pot, before and after, seems to provide strong evidence that access to weed on some level replaces a degree of alcohol consumption. The results of the study also reportedly “take into account age, race and income data.” They confirm similar findings from two previous professional studies on the same topic, all of which have suggested a link between marijuana legalization and a decrease in alcohol sales.

Which means tomorrow’s Today’s Beer might not even be beer. Don’t worry. Just like brewing history, craft can bend the words so deftly that tomorrow’s today’s beer could actually be not beer and, yet, still be called beer.

I like this story in The Washington Post and not only for the admission that the interest in non-alcoholic beer is due in large part to the author’s alcoholism. My problem is that rather than hunting out non-alcoholic beer when I don’t want the booze, I like to hunt out drinks simply without alcohol. Pear juice. Yum. Assam tea. Ahh. Ginger ale. I am mad for good ginger ale. And it illustrates the problem with folk who say they are really only into craft beer for the flavour: there are masses of other flavours out there to be explored elsewhere, well away from the ethyl alcohol. Summary? If you don’t want or can’t have a beer… why have a bad beer?

I also like this incredibly detailed bit of research in something that is likely not connected to The Wall Street Journal but I have no idea why it was undertaken. Now I know that North Dakota out drinks South Dakota in terms of beer. By a tenth of a gallon of beer. I think that might be a nonfact. Or is it an unfact. A true thing that matters not a jot. Not a sausage. I do like how it show little meaningful correlation between taxes on beer and consumption of beer.  North Dakota has the 17th highest taxation level. Think about that. 17th. Boom. Don’t even mention Rhode Island. Just don’t.

One more thing. I was happily reading an article today and then got blind sided by another one of a sort of weird but typical editorial choice showing up in beer periodicals. I’ve been holding back. This is something that I have found to be somewhat embarrassing for years. Let me share my pain. It is illustrated to the right in the sub-tile kicker (or whatever journos call it) beneath the headline for this article on mead in the latest issue of that CAMRA mag. “Fire breathing dragons and armies of the undead…“?!? What unmitigated cheese. But then you see the same thing in the same article above a very nice piece by Boak and Bailey: “…the lost art…“! It’s all a bit ripe. Holiday cheese ball ripe. What am I complaining about? It’s that weird junior high basement dungeons-and-dragons grade ancient, mystical, medieval claptrap. You see it everywhere. It’s a bit there in that Raiders of the Lost Ark OG cover, too. Makes you feel like you should be drinking your beer from a pre-raphaelite vase while discussing hobbit culture as Houses of the Holy plays quietly on a slow loop somewhere down a hallway.** You see a hint of it anytime brewing is referred to as a “mystery” or “alchemy” even though it is the opposite of that – just a very common practice undertaken regularly for millennia by a large number of ordinary people. Would we  discuss, say, the “alchemy” of shoes? Or the “lost art” of, errr, growing reasonably ordinary tomato varieties in a nice terracotta pot bought at the hardware store? No. No, we wouldn’t. It’s like that loser “rock star brewer” crap of the X-treme beer era but, unlike that, it never seems to have the decency to go away. Never ever. No matter how stupid and laughable it all is. Does anyone actually get the slightest wiff of “mystical magical alchemy” mumbo jumbo at all from beer? Do you? Or is it just lazy cliché layout copy?

OK, that is it. The week that the BA plays BB right down to the big screens and the group hate on the evil other – terrible bad majoritarian popular beer.  It’s over. That week is done. And like every week, a new week begins each Thursday at noon. See you at the end of the next one. Go!

*Don’t get me wrong. The mule has wonderful attributes: “more patient, hardy and long-lived than horses, and are described as less obstinate and more intelligent than donkeys” according to wikipedia. Thick skin and and natural cautiousness. But they are just not… natural. The result of a meeting that would not otherwise occur. Who loads the Wikipedia entry for “Mules” anyway?

**Many is a word
That only leaves you guessing
Guessing ’bout a thing
You really ought to know, ooh…
(…you really aughta know-a-woe…)
[Fade out on twiddly electronic stoner keyboards.]

The End Of March Is Already Here And I Do I Have Some Beer News For You!

Time. March 2018 is almost gone and I barely noticed it was slipping away. Q2 looms. Which is great as I hate winter but which is not so great as I turn 55 next month. Did I mention that thing about time? Still frigging cold outside, too.  That in itself should help you put the week’s news about fretting about beer in perspective. Come on spring. Hello? Anyone there?* OK, I get it… let’s see if the beer news is cheerier.

First, another vintage brewery necktie for the collection. Please – send me your neckties. I may not get samples and would stick nails in my eyes before I went on a junket but I will take your ties! That would make me happy.

Next, a number. 6,266!  Wow! That’s more than before and likely less than from a bit from now. That of course, is not the real news. It’s nothing like that deep insight that things are “normalizing” – whatever that is. No, the real news came out in a web PR release that came out a day after the infographic that unpacked the numbered with an inordinate level of honest detail in the section entitled “Per Brewer Growth“:

In absolute terms, per brewery growth was less than 200 barrels last year. In 2014, it was almost 900 barrels. To drop like that suggests both that many brewers probably aren’t seeing the growth trajectories of breweries from a few years ago, and that many brewers are declining. The table below shows the distribution of companies with 2016 and 2017 data (so excluding 2017 openings). I’ve starred the “more than 50% group” as a reminder that a huge chunk of them are 2016 openings—50% will average growth of 100% or more just due to when they opened in 2016.

2017 Growth % of Breweries
-10% or worse 17.0%
-10% to -1% 10.3%
+/- 1% 15.3%
1% to 10% 10.0%
10% to 25% 13.0%
25% to 50% 11.6%
More than 50%* 22.9%

The positive interpretation of the table above is that even in an extremely competitive environment, 73% of breweries were flat or up last year. The flip side is that 27% saw declines greater than 1%, and 17% saw double-digit declines. 

Interestingly – but that is actually not the story. Notice above that there is a category for “+/-1%”… that’s is a weird choice of measurement. Unlike all the other bands. If you remove it, and aggregate it with the categories above it you will see that 42.6% of breweries saw no discernible growth or actually saw significant retraction. Then, understand that this is a percentage of the number of breweries and not a reflection of brewery production.  Since 2014, as the infographic says, there have been over 2,500 brewery openings in the US. 800 in just the last year. As these breweries are going from zero growth to some growth, it is logical that most of the growth by brewery numbers is based in the tiny recent entrants. Old bulky big craft appears to be stagnant or worse. I think we have been coming to that understanding over the last couple of years but it’s good to see the BA set out the numbers that tell the tale. Good news that.

Speaking of old bulky big craft, medium-large US craft brewer Green Flash is pulling up stakes and hightailing it out of the “branch plant out east” business. Likely they found out, as many are, that folk out east have plenty of beer out east that tastes like beer made out east and they like it just fine. Interesting: “…this is a move that was made to solidify investments to keep San Diego’s operations above water.” Wow.

Pete Brown wrote a wonderful thing Tuesday all about how rough his last decade or so has been. Folk called him brave, honest and an example. All true. It’s also a huge success. Kind of a graduation day speech. See, I have had two or three dabblings with what Pete wrote so openly about and, so, I know (i) I still couldn’t write what he wrote and (ii) it’s a measure of his success that he did. Hooray! I am very pleased but also concerned given how many people in good beer I would describe as stressed out, unhappy, dysfunctional workaholic who soothed themselves by eating and drinking too much. Be careful out there.

In another episode of where are the beer bloggers of 2009, Jeff of Stonch [ … now of Rye … but presently in Lunigiana…] reviewed a  beer this week:

Unsolicited trade samples aren’t usually terribly good. In truth, if a brewery’s making good beer, those with an interest in buying it or writing about it will have sought it out themselves. Similarly, beers with obscure geek culture references as names – the type that leave one none the wiser even when explained in detail – also tend to be shit. This one, therefore, surprised me twice.

Fabulously honest writing. Unlike anything edited and sold for payment. Which makes one wonder why, as shared in the recently circulated NAGBW Newsletter 2018.3, that the topics for NAGBW symposium during the Craft Brewers Conference has the three topics for panel presentations:

– “Beyond the Byline”: book publishing and podcasting;
– “Editor’s Roundtable”: leaders from industry publications share insights; and
– “Industry Roundtable”: hear from industry pros about pressing topics in beer.

None of which will lead to be a better writer even if you become a more compliant, less individualized one. It won’t make a Ron. And we all do know there is no real money in beer writing, right? Don’t be doing this for making money from writing… please. And don’t be sloppy researchers. Ben hates that.

Speaking of sloppy research, the great thing about the debunking of myths about lambic (often seemingly peddled by the edited and published) by Roel Mulder of Lost Beers is how the actual far more interesting story of lambic is explained.  It’s younger than the industrial revolution, it has been brewed in a far wider set of locales and didn’t rely on old hops. It’s about as traditional as mass produced Porter in mid-1700s was. Fabulous.

So there you have it. Another week filtering the positive from the dreary, the genuine from the fake, real from the seeming, the worthy from the transient. Ahhh… annnnnd… nothing turns on it. I probably could have done better, too. If I had made the effort. Something similar will happen next week. And I will be there to check it out as will Boak and Bailey on Saturday just as Stan will on Monday.

*making the noise of knocking on a window pane.

Your First Beery News Update For Spring 2018

It all got messy mid-week. It was looking dull and then a number of big things happened. More about those things later. The best thing, a littler thing, is not really one of note – it’s that Ron wrote a few travel posts as he wandered about England as a Goose Island consultant. Not that I mind his recipes and quotations from rulings of the magistrate’s court circa 1912 but his real gift is capturing the normal life of a guy and his problem with beer. Consider the gorgeous photo he attached to one post which I have pilfered and plunked right there. I have dubbed it “Ronnui“: lovely wood and glass inside with unloveliness outside and across the road. And a man considering the emptiness of it all. You sense that even the umbrella he brought won’t be enough. A fire extinguisher serves as a warning to you.  Not the sort of thing you’ll see in one of the new dipso guides to global vagrancy. Editors don’t like that sort of detail. No, this is honest stuff. Click on the image, look upon Ron’s work and despair.

US big picture: 4,900,000 fewer barrels of beer were made in 2017 compared to 2016.*  A retraction of a little more than 2.5% and twice the drop for 2015.  What you will hear about will include how 30,000** more barrels were consumed at brewery taprooms.   That represents 0.6% of the total loss of overall production. Pick your top trends accordingly.

More big brainy stuff. I found a 2008 MA thesis on beer and tourism in Yorkshire. I found it as part of finding out more about York Brewery (1996-present) whose necktie I just added to the old man office wear collection. So not really really big stuff – but it is a 62 inch tie so that is good.

Biggish? In just two weeks two glossy quarterly Ontario-centric beer mags have been announced. Overlapping writers. Won’t last. Can’t last. Who will blink? Or will they both starve the other enough that each folds?

Pretty big. Dave Bailey announced the closure of  hi brewery, the much-loved Hardknot (2006-1018). I was not shocked but certainly saddened. I was one of those who this time last year was muttering at a laptop screen saying “don’t!… DON’T sell your house to save your business!” even though I was rooting for him and his family. While others missed the point entirely, Mark Johnson gathers together a fabulous remembrance of when, among other things, Hardknot was as big as BrewDog when both were small. Big news that:

Of all the comrades that e’er I had
They’re sorry for my going away
And all the sweethearts that e’er I had
They’d wish me one more day to stay.
But since it fell unto my lot
That I should rise and you should not
I gently rise and softly call
Good night and joy be to you all.

Then? Good to see he is already planning his next phase, Guerrilla Brewing.

Big but not big. One thought that the ascendancy of  “juicy” or “hazy” to the preference of “NEIPA” or, the most honest, “London murk” was as big a day as when almost everyone got to join the US small craft brewers. What next, adding makeup sparkles? As if that would happen!

Conversely, the best thing of the week is this 1975 news item on the making of Traquair Ale. Plainness and excellence.

And one last thing… hmm… how about this. Is this you?

Recovered beer snobs, also known as “geeks” or “nerds,” are generally Gen Xers who’ve spent years swirling and sniffing taster-sized samples, waiting in line for Heady Topper, and posting pictures of their beer hauls. They’ve gone through a lupulin threshold shift that carried them from IPAs to 100-IBU imperial IPAs, and then on to sours because their palates had basically grown numb to anything that didn’t blow it to pieces. But, as observers predicted, they eventually got tired. They overloaded. They grew up. And they stopped wanting to think so hard about beer.

They grew up“! Fabulous. And not without some basis. Lisa noted that we are on the top of the craft beer cycle wheel again. Andy is noting the return to lite. I get it. I am not much interested in anything too strong and certainly nothing too cloudy, fruited or hopped. Did I grow up? Did you? Did Lew? No, not you…Lew! We all know you didn’t. He’s in the story bearing witness: “glassware is such a first-world problem.” Boom.

*my typo as to date fixed.
**See snark in the comments. I added links to BA and TTB documents that explain. The 30,000 figure is actually for unsold beer consumed in the brewery – staff drinking, spillage and samples? The increase in taproom sales (for both craft and macro) is 385,000 barrels or so. Or 7.85% of the overall gross retraction. But they are two separate sorts of numbers. The larger one is a retraction, the other a shift in format. Context: gin and whisky are up.

All The Good News Beer News For 03Q218

What day is it? The meds are making for a blur. Without getting overly graphic, the other day there were four hands within inches of my nose and two of them were working a thread and needle. Gums were tightened. Rearranged. Anyway, it’s not been a time for gulping buckets of ales and lagers but it has been a great time to wallow in both mild misery and brewing related social media with a slight sense that things are either not right or, you know, the meds… so…

First off, given Vlad’s news in the lead up to the Russian performance art event mimicking an election that he now controls a nuclear powered cruise missile as well as a submarine bomb that now hover and skulk amongst us all ready to strike if we… what… say bad things about him… well, in light of that the news about Russian barley seems a little less important. But, it is interesting to read how Russia has become a key bulk exporter of our favorite grain. I don’t expect this to directly change much – but indirectly, the overall market might get shifted in a way that benefits the Western beer buying public due to new malt quality barley flooding the market.

While we Canadians are (i) subject to the Crown-in-Canada and (ii) members of the Commonwealth, I can’t imagine setting the opening hours according to somebody’s wedding. Do my UK readers care?

Lew blogged.

Next, if you click on the thumbnail to the right, you will see a promotional photo for BrewDog* from, I am told via Stringers on Twitter, the year 2014. Yet neither of the Google Image searches for “BrewDog sexism” and “BrewDog feminism” are otherwise particularly productive. So… keep all that in mind as you read on about their great new PunkNotWorthy class PR stunt (coming just days on the heels of their million beer giveaway PR stunt) and then their still a teensie-weensie bit odd apologetic confessional. Why mention the “talented team of women at BrewDog” as you ask to be excused for an admittedly botched stunt? Being newbies to taking an actual stance on an actual thing exterior to their imperial corporate existence, it seems they also borrowed this from (or at least failed to heed the failings of) the sexist / not sexist stratagem behind last week’s gaff by Stone. The best that can be said now might be that it is bad if superficial marketeering. The best we can hope upon reflection is that it was an entirely miscalculated act of sincerity by a corporation that is fairly immune to simple sincerity. Further comment: Mhairi McFarlane, Craft Queer, and many more. And M. Noix Aux Bières made an interesting observation:

There’s something badly wrong with the beer media when a company messing up its marketing gets more coverage than their announcement, in the same week, that they messed up one of their recipes.

Is that all there is? Big bulk craft. Getting it fairly wrong. Again? Leaning on the PR. Again. Because that’s what big bulk craft does. Does anyone care about these globalists anymore? It’s great route to medium term millions but the long term often see weirdnesses arise. The yeasty yogurt non-movement of 2016, for example. If you need any further proof of that reality, look at the news released on Tuesday that Sierra Nevada is changing direction, dropping innovation, getting back to lean on its flagship SNPA and hiring a PR firm to flog it.  Subtext: branch plant expansion hasn’t panned out, sales have dropped, panic setting in, “let’s not let SNPA turn out like Sam Adams” muttered around the executive committee room during breaks even as they set out on that same path.

There is another way. A more thoughtful path. This interview of Francis Lam, host of NPR’s The Splendid Table contained this interesting tidbit about the relationship between good drink and food:

There are people who have a beautiful wine with every meal, but for a lot of people that act signifies something special. You have to eat, but you don’t have to drink, so the idea of having something at the table that is there, almost purely for pleasure, is meaningful. I think for a lot of people that signifies that we’re here to actually enjoy, rather than just feed.

This is an aspect of the beer and food pairing discussion does not focus on, giving all the attention as it does to restaurant settings. Simply gathering and enjoying. How rad. It is even more interesting when considered along with this column from the ever excellent Eric Asimov of The New York Times in which he discusses how austere herbal old school value Bordeaux go so well with food even if not separate sipping. It would be interesting to see unloved or less understood beers highlighted alongside foods served at home that bring out their better natures… but that would require craft beer and pop beer writers to admit (i) value matters and (ii) some prominent beers are, you know, sorta duds.  But you are not a slave to either trade associations or the other voices who would control you, are you. Have some pals over, treat them swell and see what works over dinner. After all, this is only beer we are talking about.

Infogramtastic news! This important NEIPA tasting graphic passed by my eye this week. Click for a larger size for the full details. This decade’s wide leg jeans.

Celebrity newbie brewer or local newbie brewer?

And finally, Pete added a strong contribution to the discussion about pay-to-play in beer writing** as sort of a wrapper around a disclosure statement about a drinky junket to Catalonia:

I’m going because I’ve been keen to check out the explosion in Spanish craft beer for several years now and think there will be some genuinely interesting stories, but haven’t been able to afford to do it under my own steam. Will my reporting of the trip be influenced by the fact that I’m being given hospitality? I don’t believe so (beyond the fact that I’m actually there, of course.) But any story I write about it will carry a disclaimer explaining that it’s been paid for by someone else, so the reader can make up their own mind.

While we have never met,*** Pete and I have gotten along as web-pals for well over a decade but don’t really see eye to eye on this in each instance… but we see the same questions the situation raises so it was good to read his commentI was wondering what your reaction would be!” For me there are two things: self-certification and subject matter control.

As I have said before, it is not up to the writer to suggest that they are the self-certifying measure of any reliability. Only the reader can judge the result. But as long as there is disclosing, the judgement is informed. When I hear of folk presenting as beer experts or, worse, journalists quietly running review-for-pay schemes or side-gigs as law firm holiday tap takeover party as partnering hosts but not openly disclosing, I tend to place their other work in, umm, context. I am entirely sympathetic to the need to make money in a minor niche like good beer but one person simply can’t be all things. Promote and influence or research and write. The key word being “or” of course.

The bigger problem is one Pete might be implying in passing: “…beyond the fact that I’m actually there, of course…” It’s not, in fact, that he is there. It’s that he is not somewhere else. Where no one else is. Where no trade or tourist association pays the bills for travel and hotel. Where the beer isn’t free. I put it this way:

I need to better unpack your thoughts. You sit near a line. Main general quib? Lost stories of the unjunketed topics. Explorations. The work of @larsga is best example. Deep down, though, perhaps I never admired you more than when you were mid-Atlantic alone on a container ship!

Lars Marius Garshol, without a doubt, has done more to exemplify what researching in the service of understanding beer and brewing should be than anyone else in this decade. He has spent what seems to be every spare moment and every dime on seeking out the rural, secret brewing patterns lurking in the countryside of the northern third of Europe from Norway to Russia. These sorts of creative efforts and the resulting independent focus is what leads to innovative, interesting and reliable writing.  He sets a very high standard for not only me, the playboy amateur armchair historian, but even places more driven and diligent traveling researchers like Robin and JordanBoak and Bailey, Ron and (yes, of course) Pete**** in rich context. But it is a shared context. Pete makes that very clear, sets out the whole picture and places himself in that picture at his own angle of repose. We all do that. It’s just that some do it better and more openly than others while a few don’t at all. It shows.

There. Another week in the books. Please also check out Saturday’s take on the news from BB2 as well as Monday’s musings from Stan. I look forward to their corrections and dismissals and outright rejections of some or all of what sits above. It’s no doubt what’s needed.

*Disclaimer: I got boxes of BrewDog samples a decade ago. And I think I may have bought one small can of their beer coming up on five years ago on this trip.
**Disclaimer: I got boxes of BrewDog samples a decade ago. And I think I may have bought one small can of their beer coming up on five years ago on this trip.
***Because I hardly ever go anywhere…
****In fact, if I had the money, I would fund them all to chase after narrow and likely hopeless projects knowing they would come up with some of the best finding and writings as a result.