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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Is GBH becoming a travel vignette site?

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

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

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

That’s it! Next week, the best reading of 2022 will be mentioned here as well as perhaps also in the updates from Boak and Bailey we see mostly every Saturday and also also perhaps from Stan more now on a Monday than almost ever! Check out the weekly and highly recommented Beer Ladies Podcast. The OCBG Podcast is on a very quiet schedule these days – but it’s coming back soon.  See also sometimes, on a Friday, posts at The Fizz as well (Ed.: we are told ‘tis gone to 404 bloggy podcast heaven… gone to the 404 bloggy podcast farm to play with other puppies.) And the long standing Beervana podcast (Ed.: which I have missed from this list for some unknown reason.) There is the Boys Are From Märzen podcast too and check out the travel vids at Ontario’s own A Quick Beer. There is a monthly sort of round up at The Glass. (Ed.: that seems to be dead now… nope, there was a post on July 25th… in 2022 even.) There is more from DaftAboutCraft‘s podcast, too. And sign up for Katie’s (Ed.: now very) irregular newsletter, The Gulp, too. And check out the Atlantic Canada Beer Blog‘s weekly roundup. Still gearing  up, the recently revived All About Beer has introduced a podcast, too. (Ed.: give it a few weeks to settle in and not be as agreeable… not sure this went very far…) Plus follow the venerable Full Pint podcast. And the Craft Beer Channel this week on Youtube. Plus Fermentation Radio with Emma Inch. The AfroBeerChick podcast as well! And also look at Brewsround and Cabin Fever. And Ben has his own podcast, Beer and Badword (Ed.: …notice of revival of which has been given… still not on the radio dial…)  And remember BeerEdge, too, and The Moon Under Water. There was also the Beer O’clock Show but that’s now gone after a ten year run… no, it is back and here is the link!

The Pensive Beery News Notes For That Dull Gap Between US Thanksgiving And Christmas

Are US holidays the most liquor laced of all? Not sure. But they sure are the most extended. I get the sense that nowadays* they just go on and on, one meeting the next at some sort of transition overlap. We seem to have all been in the  HallowThanksChristEve zone for a while now and there are still weeks to go. Good thing I’m Canadian as we up here track time by following the sports calendar and the grain growing season cycles. Speaking of holidays, someone is not getting a bonus. Joe Stange shared an image of the aftermath of a disaster in Belgium. Look at that Westmalle, laughing at the Orval.

So what is going on out there? I liked this observation from The Beer Nut which could be applied to any number of things:

The best feature is the booze, delivering as it does a pleasant warming fuzziness, perfect for a miserable evening in mid-November. Overall, it’s fine, but not exactly high end, to my palate anyway.

And I came across a new mag worth checking out, Beer & Weed, out of area code 207 – aka the Great State of Maine aka the Canada of the USA. My favourite American second cousin in law Mike has an article in the December issue as does Carla Jean who offers some ideas for giving which go beyond the usual. Like taking a pal on a beer tour – or making an apple pie after soaking the apples in beer. I like that, a twist on mulled ale… or pastry stout. Think about that. Mmm…

Next – aside from my secret wondering whether it’s all an elaborate façade broadcast from a hidden Nordic mountain lair based on fantastic IT resources, access to private wealth and wicked sense of disruptive if extremely niche humour – Lars has once again produced an excellent thought provoking and well researched essay, this time pushing the history of hops back in northern Europe by more than a century or two, relying in large part on the unreliability of records:**

This, however, is the history you get from written documents, but hop usage began at a time when brewing was mostly something people did at home, for their own household, and almost none of what they did was ever recorded in writing. So we must expect that nearly all of the early history of hops has gone undocumented, and therefore we must turn to other sources of information to cast light on the early history of hops.

Personal note: this is exactly what my first beer experience in the late 70s were like. I’m a bit verklempt.***

I liked this very narrow study of Gary’s this week, a three piece article on something called Tipper Ale, a beer that relied on salt just as 1830s Albany Ale did. Except it wasn’t chucked into the barrel:

The key to the palate was use in brewing, or some use, of “brackish” water.  The brewery was at a crossing, originally a drawbridge, over River Ouse near its mouth with the English Channel. Hence the seawater story is plausible, given location and typography. I cited various sources to this effect and there were others I didn’t, as all concur in result. One of the last sources, in 1941, was the most interesting I thought as it stated both regular and sea water was used.

One of my favourite discussions in the comments has to be the time back in 2008 when yeast scientists including a Dr Dunn and a Dr Sherlock took offense at being called “eggheads” and then embraced it. Well, the eggheads of yeast science were at it again this week with release of the news building on their work to explain… something:

It has been known for some time that S. pastorianus is a hybrid of two parents, one of which is S. cerevisiae (de Barros Lopes et al. 2002, Dunn and Sherlock 2008). However, the second parent, Saccharomyces eubayanus, was not isolated until 2011, from the Patagonian Andes in South America (Libkind et al. 2011)….  Regardless of when the hybridization(s) between S. cerevisiae and S. eubayanus occurred, they are likely to have occurred in Europe, and possibly in Bavaria. It is, therefore, surprising that no European isolates of S. eubayanus have been described… Here, we describe the discovery of the first European isolates of S. eubayanus. They were isolated from a university campus in Dublin, Ireland.

Excellent. And hardly any Irish inside jokes followed at all.

Andy Crouch marked the passing in early December of a New England brewing original, his pal Ray McNeill of Brattleboro, Vermont whose cantankerous nature was summed up neatly:

Ray was also legendary for his dislike of homebrewers. During one extended rant, he told me, “I don’t care what anybody says, there’s a big difference between making beer a few times a year in your garage and reading thousands of pages of technical literature and then making thousands of beers. Beer is a weird thing. It doesn’t come with a scorecard. If you’re a golfer and you shoot 112, you know that you suck. But if you’re a homebrewer and you make a third-rate beer, you probably think it’s great. A lot of homebrewers think they’re a lot better than they really are.” With Ray, you just never knew what you were going to get. And the same could always be said for his beer. The beer at McNeill’s was legendary: it would either be among the best you’d ever tasted or the worst. Consistency was not something anyone expected from McNeill’s and that was oddly part of the place’s charm.

Beth Demmons issued another great edition of Prohibitchin’ with the focus on Amie Ward and her project to make drinking establishment safer places:

“We [employees behind the bar] are in a very unique position because we are everywhere all at the same time. We hear everything, we see everything, we’re touching tables… we are in a perfect position to become those bystanders that really help change that landscape.” With this eye-opening knowledge and experience, Amie realized many other people weren’t able to manage health, stress, or sharing the responsibility of community safety in the same ways she had been able to hone over the years. “I saw my peers not taking care of themselves [and] really developing poor habits that were not going to suit them for the long haul,” she says. “That’s how I came up with the idea for The Healthtender: melding those two worlds together of wellness and hospitality.”

Turning to the end times, I used to post various noodly noddlings under the heading “This Is How Craft Will Kill Itself” from time to time and, in these fading days, it’s interesting to see how some predictions came to pass and how other factors I couldn’t have imagined contributed to the fall. For example, lack of differentiation posing as critical differentiation is a fatal flaw, as illustrated by this article:

“It’s a pretty neat thing when you go to a place that has a lot of beer selection. You’ll notice a huge variety of beer labels, and it is something that craft beer people look to,” said Scot Yarnell, brewer and owner of the downtown Earnest Brew Works location at 25 S. St. Clair St., Toledo. “They want a unique beer, flavor wise, and they also want a beer that has a unique look to it.”

There’s of course nothing unique about the look of what’s on the beer shelves these days any more than the identi-craft beer in the cans. Fadism gave birth to herd mentality homogeneity. Like gaudy late 1990s web design, there is a certain sort of vomiting bubble gum machine tone to the confusingly cartoony look that signals the trade friendly “blinders on” approach is engaged. But how does this help encourage the consumer – especially when mixed in with the continuing trade narrative’s reliance on tales based on amnesia, flat out untruths and revisionist bullshit mixed with earnest finger wagging over supposed myths that serves the residual wisdom of haut craft culture?**** Even those seeking the solace of knowledge in an honest off-flavour course offers an affirmation in the negative, as Jordan was good enough to admit:

Framed the off flavour training for next week’s class as “Well, you’re never going to be able to turn that switch off, so next week I’m going to ruin fully a quarter of the beer you’ll ever drink….”

Downer. No wonder the value proposition has gone all a’wobbly now in the face of these broader harder times. And no wonder things are as down, as Pete Brown shared in The Times. It’s a good read… but I am not sure I can agree with the proposed treatment as it looks like more of the same:

Refocusing on the aspects of “craft” that big corporations will always struggle to replicate could be key. “Local, independent craft breweries do far more than just make great beer,” said Richard Naisby, acting chairman of the Society of Independent Brewers. “They embed themselves in local communities, create jobs, and add value to the local economies they call home.”

Maybe. Could be. If you get rid of the phony and the baloney – and the kiddie cartoon profiteering prophets – and I also suppose if these fine locals have each  paid their suppliers and the folk losing their jobs. Might be nice if enough of them just found a way to make great beer at a good price, frankly. Time to start talking about recession proofing, brewers. That might take a bit of change.

Speaking of which, an interesting and somewhat related call to arms crossed my eye in the course of me legal readings this week:

The Cannabis Council of Canada (C3) has called on the federal government to provide “immediate financial relief” for the legal cannabis industry and end the “stigmatization” of legal cannabis that allegedly limits progress on the key public health aims of legalization… According to C3, while the current framework has been “a financial success” for governments and provincial monopoly distributors who apply mark-ups, it has also been “a bloodbath” for investors of all sizes within Health Canada’s licensed producers and processors framework.

Hmm… dunno. Pretty sure I don’t want my tax dollars saving the less than half decade bubble economy of the Canadian grass trade. Think about it. Could it maybe just be that both craft and dope have to face the fact that there is no market for every investor who believed in a dream of easy cash from selling swanky new forms of intoxicants in each and every neighourhood? Is that what they mean by they “add value to the local economies they call home“?

I leave you there. That enough for now… you’ve had enough… take a break… when you’ve done that, please check out the updates from Boak and Bailey hopefully now again mostly every Saturday and also from Stan more now on a Monday than almost ever! Check out the weekly and highly recommented Beer Ladies Podcast. The OCBG Podcast is on a very quiet schedule these days – but it’s coming back soon.  See also sometimes, on a Friday, posts at The Fizz as well (Ed.: we are told ‘tis gone to 404 bloggy podcast heaven… gone to the 404 bloggy podcast farm to play with other puppies.) And the long standing Beervana podcast (Ed.: which I have missed from this list for some unknown reason.) There is the Boys Are From Märzen podcast too and check out the travel vids at Ontario’s own A Quick Beer. There is a monthly sort of round up at The Glass. (Ed.: that seems to be dead now… nope, there was a post on July 25th… in 2022 even.) There is more from DaftAboutCraft‘s podcast, too. And sign up for Katie’s (Ed.: now very) irregular newsletter, The Gulp, too. And check out the Atlantic Canada Beer Blog‘s weekly roundup. Still gearing  up, the recently revived All About Beer has introduced a podcast, too. (Ed.: give it a few weeks to settle in and not be as agreeable… not sure this went very far…) Plus follow the venerable Full Pint podcast. And the Craft Beer Channel this week on Youtube. Plus Fermentation Radio with Emma Inch. The AfroBeerChick podcast as well! And also look at Brewsround and Cabin Fever. And Ben has his own podcast, Beer and Badword (Ed.: …notice of revival of which has been given… still not on the radio dial…)  And remember BeerEdge, too, and The Moon Under Water. There was also the Beer O’clock Show but that’s now gone after a ten year run… no, it is back and here is the link!

*Excellent usage, no?
**See from the archives “One Brewery and the Problem with Records” from 2015. 
***h/t Cookie.
****Oxymoron.

The First And Rather Excitable Beery News Notes Of Yuletide 2022

Finally… nothing like seeing the end of November. My least favourite month. I used to always dread it. Days gloomily shortening. School papers needing to be put properly in hand. Time now to look forward, to the holidays. To life with family and friends, gathering inside. While not directly Christmassy, Max posted two images of insidey painting, each of which illustrate the excellence of non-brewing records to inform us about brewing history. In the first, “Vesnická Hospoda”, a 1863 painting by Czech artist Quido Mánes we have a tavern scene with a discussion being held by all ages. The beer glows. And not unlike today in a way… just the sort of thing that I was looking for in the 2006-15 beer blog Yuletide, Kwanzaa, Hogmanay, Christmas and Hanukkah photo contest. I sifted through hundreds of entries every year looking for a glow just like that to ensure all the pressies were directed to all the wee beer nerds’s stockings. Many of the entries are still saved at the Wayback Machine.

In the world of beer culture politics, British beer home delivery service Beer 52 had to issue a statement concerning some flack it had received over a poor PR decision that received some heat. Click on the image to the right to have a look.  This is one of the odder but very consistent themes I’ve seen over the years that perhaps distinguishes UK craft from others – the need to not be too nasty to the competition. At a certain point, craft beer shops and craft beer home delivery service are hunting for the same shillings and guineas lodged in the purses of the nation. But, on the other hand, it is nice to be nice.

The British Beer Writers Guild were also in a manner of speaking required to issue its own statement of sorts, as the Guild’s top judging dog explained the almost Byzantine judging process in response to the howls which usually follow this sort of thing. I’d post a quote from the explanation but it does go on and one. Great transparency. No, I will share two bits:

This year the awards were judged by me, a publican from York, a committee member of the British Institute of Innkeeping, a magazine editor, a brewer, a beer importer, two freelance journalists (an unusually high number) a book publisher, and a cheesemonger. Hardly beer writers slapping each other’s backs… We usually have 13-14 categories, and this year there were a total of 190 different entries. That’s far too much for any one judge to read, so judges are paired up and given a few categories each.

Did you know I used to receive a few abusive responses for the photo contest? No? Did I care? Not much. My only recommendation was that this explanation of the process might have been shared prior to outset but, you know, what can you do? It is an unfortunate situation and in large part based on honest deep disappointment as much as gratuitous slag* – but Martyn has been checking the stats and decided that this year’s British Beer Writer of the Year Jonny Garrett is now the most successful contestant in the award’s last ten years. So that’s something. Oh, and madman Gary crossed the Atlantic to sit in on the awards and enjoyed himself very much. 

There, that’s enough of that statement making stuff. Care of Mudgie, we learn of Bernard Bland, 92, of Grimsby:

When Bernard Bland made his first trip to the Nunsthorpe Tavern in 1954, a pint set him back eight shillings and 10 pence – or the equivalent of 45p. Yet despite the rising cost of a pint, Bernard is still going to his beloved Grimsby boozer 68 years later. In fact, the 92-year-old has been going there every day for seven decades – only missing his daily session when the pub closed during lockdown.

Not as regular in his pubbing habits – but who could be – this week Cookie wrote about his relationship to the pub at one of the sadder moments in life, the passing of a parent:

But life adjusts and new normals and patterns emerge. A worry for my father in living alone after 45 years of marriage led to spending much more time with my father to assist in his living, eat a meal or two a week with him, shop and administer things. Run 2 houses and lives in a way. Not a burden in any way, but a rekindling of a friendship that in its way has defined me more than any other. Thus, I ended up on a saunter around the pubs of Reddish. In truth I rarely pop in pubs these days, a couple on a Saturday afternoon in Wetherspoons being more or less it when a quiet couple of hours is needed. People don’t talk to you in Wetherspoons. You can just sink a pint.

Eric Asimov wrote an interesting piece in the NYT on the nature of a “wine bar” – which is also something I have thought about in relation to identifying as a “beer bar” as opposed to a bar:

Are they all wine bars? Or is the term so vague as to be meaningless? It might depend on whom you ask… Good wine bars are informal neighborhood gathering places rather than destinations, with occasional exceptions, like when a wine list is so deep that it draws in the trophy- and rare-bottle hunters. But mostly, they are places to drop in near one’s home. They might take some reservations, but they always have room for walk-ins. Wine bars mostly cater to young people. At almost every place I visited, I was by far the oldest patron there.

Don Cazentre wrote about something I had not thought about before – relative stats on which US community out drinks the others on bars at US Thanksgiving, something his hometown of Syracuse, NY has excelled at before:

The night before Thanksgiving, sometimes called Drinksgiving, is typically one of the busiest evenings for bars across the country. And the Syracuse area is often one of the leaders. That held true again this year, as the Syracuse market once again stood out, according to data from BeerBoard, an Armory Square-based company that manages and collects stats and information from draft beer accounts nationwide.

Do they also use gallon-sized tankards there like in the British Iron Age? The Tand himself has written on the subject of a smaller sort of vessel, Sam Smith’s proprietor, Humphrey Smith and the question of how steady his hand is upon the tiller:

…all is not well. I was told, recently, that no fewer than 120 Sam Smith’s pubs are closed through lack of people to run them. (You can often find them listed in trade adverts for managers) This is an astonishing number given that all of them are managed houses, and while they attract a smallish salary, not much above minimum wage, but they do have heating, lighting and rent thrown in on top.  This is not an entirely unattractive package in these dodgy times, so why is there a problem in finding the right people to run them?

Jeff added thoughts from afar including the bluntly stated “no one drinks English ales anymore” which is hard to deny… except for the fact that they do.

Stan’s Hop Queries newsletter for November 2022 has landed on my driveway in a neat plastic wrapper and he has noted the end of the line for one particular strain:

CLS Farms has eliminated Medusa, the neomexicanus-only hop that introduced American brewers to a botanical variety of Humulus lupulus that produces unique aromas in beer, from its portfolio. Plants were “grubbed out” after the 2022 harvest. Before you ask, the future still looks fine for Zappa, a daughter of Medusa, being grown on six farms in five states. “It is time to focus on Zappa and let Medusa go,” CLS co-owner Eric Desmarais wrote via email. Quite simply, Medusa didn’t measure up agronomically. “(Medusa) doesn’t have the yield to be able to be super viable moving forward in a higher inflationary world, and a much more competitive hop variety landscape,” Desmarais wrote.

Bit of World Cup news even with the ban – the soak was on in Qatar and “bars overestimated surge pricing”:

Beer prices in Qatar could fall after some bars “overestimated what they can get away with” charging during the World Cup, according to a fans’ group. Supporters visiting the Gulf state say they have faced prices of up to £15 for a pint during the tournament, although many have found it cheaper and venues have offered deals.

The gouge is one elsewhere too with some UK pubs offering lower alc% beers at higher prices in the New Year.

And, finally, a Mastodon update. Now up to 573 followers after the blog was linked to one of those likely list compilers. Incuration, that’s what I call it. Seems I am incurable. Shocking. Still, I am looking more there than with the Twit. It’s happening. Please join us all at @agoodbeerblog@mstdn.social.

That’s it for this week and that month. As we move into December, please check out the updates from Boak and Bailey hopefully now again mostly every Saturday and also from Stan more now on a Monday than almost ever! Check out the weekly and highly recommented Beer Ladies Podcast. The OCBG Podcast is on a very quiet schedule these days – but it’s coming back soon.  See also sometimes, on a Friday, posts at The Fizz as well (Ed.: we are told ‘tis gone to 404 bloggy podcast heaven… gone to the 404 bloggy podcast farm to play with other puppies.) And the long standing Beervana podcast (Ed.: which I have missed from this list for some unknown reason.) There is the Boys Are From Märzen podcast too and check out the travel vids at Ontario’s own A Quick Beer. There is a monthly sort of round up at The Glass. (Ed.: that seems to be dead now… nope, there was a post on July 25th… in 2022 even.) There is more from DaftAboutCraft‘s podcast, too. And sign up for Katie’s (Ed.: now very) irregular newsletter, The Gulp, too. And check out the Atlantic Canada Beer Blog‘s weekly roundup. Still gearing  up, the recently revived All About Beer has introduced a podcast, too. (Ed.: give it a few weeks to settle in and not be as agreeable… not sure this went very far…) Plus follow the venerable Full Pint podcast. And the Craft Beer Channel this week on Youtube. Plus Fermentation Radio with Emma Inch. The AfroBeerChick podcast as well! And also look at Brewsround and Cabin Fever. And Ben has his own podcast, Beer and Badword (Ed.: …notice of revival of which has been given… still not on the radio dial…)  And remember BeerEdge, too, and The Moon Under Water. There was also the Beer O’clock Show but that’s now gone after a ten year run… no, it is back and here is the link!

*My only peep this year was that the apparently official award night photos were not wonderful at all. Unlike this one which was great. Which is good – as I used to be a right pain in the arse about these things. Transparency is everything in these matters.

The Laziest Beery News Notes Of The Last 167 Weeks! Honestly… Why?

OK, I took the week off to burn off vacation days. No plan. Sure, I had a few things I could do on a list but I got through that list by about 11:15 am on Monday. Hmm… what to do… what to do… oh, the World Cup is on! I really didn’t plan as I have not been paying attention. Because it’s all so corrupt… that game I played from the elementary school yard until I was 44 or so a decade and a half ago. That the old man played for Greenock Academy, losing to Falkirk in 1946’s championship at Hampden Park. Less fabulously, there I am with my pal in 1986, just over half my life and just under half my body mass ago at the end of a game heading to the tav… I miss those socks. Anyway, so I watched some fitba this week sitting in the basement. Should I have gone to a pub to watch? Maybe. Might still. I love the idea of having a favourite seat for this sort of thing. I had one until twenty years ago in a tavern in my old stomping ground in PEI. I can think of another in Halifax NS maybe 40 years ago. Comfy corners where the shoulders can nestle in. Martin found one, too, the one up there at the Dog & Partridge:

Perhaps I just wanted to sit in my favourite Sheffield pub room.

What else happened this week? Well, first I am not sure why Budweiser thinks beer is something that can be donated as noted on to Johan Roux’s Mastodon feed (with the h/t):

will donate all of the brewed for the to the winning country. It is also expected that the company will sue because of a breach of contract – the sale of beer was banned a few days before the start of the championship. In total, Budweiser will donate tens of tons of beer worth 75 million euros.

And I listened to the Beer Ladies Podcast interview of John, The Beer Nut and I was struck by something. It was one of the best podcasts I had ever heard. Not because of John… or, rather, not due to John or… well, he does sort of giggle, doesn’t he. No, what I mean is that it was so well done technically. A second of dead air between comments was just allowed to be a silence. No one jumping on the other. Nothing forced. Lovely pace to the discussion.

AND… Ray of Boak and Bailey wrote one of the best Patreon essays I’ve read of theirs. A really good piece of writing about realizing his father was no longer at an age when a pub crawl was possible.

I didn’t drink myself until I was 20 which Dad found pretty weird, along with almost everything else about me, I suppose. We always got on but didn’t have much to talk about, or anything to do together other than watch telly. When I finally did start drinking, and got into beer, something clicked. Suddenly, he could take me to The Railwayman’s Club, The Commercial Inn or The Rebel’s Retreat in Bridgwater. There, he taught me to drink ‘properly’: “Blood hell, son – chat chat chat, chug chug chug, chat chat chat!” And when he came to visit me in London, I got to show him the pubs I’d found. (Where he’d often be able to wangle a lock-in.)

Fabulous – and also sad in that way that a rich life is aware of its own passing. My folks passed a decade ago and I can recall the creeping feeling leading up to their deaths of the slow loss of sharing, in my case including soccer games and a kitchen filled with cooking.

Speaking of excellent writing, it is the case that there are good writers who don’t necessarily have much to say. There are also those poorer writers who struggle along working out what are really more interesting ideas.¹ But it is a real treat when the good idea meets the skillful writer like they do in this week’s wonderful feature at Pellicle, David Jesudason’s lengthily titled “Please Don’t Take Me Home — How Black Country Desi Pub Culture Made Football More Diverse“:

Oddly, desi pubs are usually very British in terms of decor; the Red Cow run by Bera Mahli since 2010 (who also worked in Birmid for a short time before he went into the pub trade) has two traditional lounge bars. They can also be reworked to look like an old-fashioned Indian club-style bar like in the Prince of Wales on West Bromwich high street. My 15-minute conversation with Steve at the Red Cow was deeply touching—we hugged—as he’s so passionate about making sure non-white fans are safe during the match, and is one of the many Sikhs who have ensured West Brom is home to one of the most diverse football crowds in the country.

It’s a story that has a lot of commonality with Ray’s thoughts when you thing about it. The only way I can describe the commonality between David’s piece, Ray’s thoughts and the Beer Ladies Podcast interview discussed above is a calmness in the moment. There are none of the burdens.² ³ ⁴ No, in this piece like all the best sort of writing there is also a person and a moment. The scene being seen. I’d be at this pub regularly… if it was in my town… and if Canada has the same sort of pub life… which it doesn’t.⁵ Le sigh.

Ghost of beer scenes past? Eoghan wrote this about an article on Belgian beer:

…I love the classics as much as the next person, and Belgian beer moves more slowly than other places, but there is a world of interesting beers beyond the Trappists and Saison Dupont – brewers/importers, where is your curiosity?

The article in Imbibe mag in part painted a picture of decline, the same one that could have been about brown ale and other darlings of the past shunted aside by craft’s obsession about what was big in, you know, the last six weeks:

Over the last half-decade, Belgian beer’s wattage has dimmed stateside. Saisons have struggled to find traction and comprehension. Local breweries and taprooms have proliferated, negating the need for beer imported from across the Atlantic. To that point, Anheuser-Busch InBev is now producing Stella Artois stateside, and Spencer Brewery, America’s only Trappist brewery, ceased operations in Massachusetts this year. According to a website statement, “The monks of St. Joseph’s Abbey have come to the sad conclusion that brewing is not a viable industry for us.” 

What else is going on? Speaking of ghosts, Jenny P. posted a menu from a Q3 20C US steakhouse chain called Lums Restaurant and, well would you look at that, found a very interesting beer list. Click on that. Notice something? Not lager led.  A balance of ales and lagers. The idea that post-WW2 beer in the US was all about the macro gak is one of the laziest tropes in American brewing history.⁶

Perhaps by way of contrast, Will Cleveland wrote a great story about a Montana beer co with one product – a light lager – both called Montucky Cold Snacks:

Zeitner said the banks laughed at them initially. “They were like, ‘We’re not going to give you a million dollars to compete against Budweiser or PBR. Are you crazy?” Of course, they are the only ones laughing now. That’s evidenced by some of the ridiculously kitschy and awesome Montucky Cold Snacks merchandise the brewery sells, including pool floats, dog toys, sunglasses, onesies, hats, and a wide variety of other stuff. The rejection caused Zeitner and Gregory to re-examine their plan. They realized that PBR doesn’t brew its own beer, helping them consider a similar, albeit much smaller, path. 

Finally, Twitter death march update. Boak and Bailey spoke of their troubles with Le Twit in their November newsletter⁷ which is really also worth a read. This is just a sliver of their thoughts:

We even had a Twitter-fuelled stalking incident – a real low point, and a wake-up call. We started unfollowing, muting and blocking people more freely. Having a word with ourselves, we also learned not to respond to every narky Tweet. Just because people wanted to argue with us didn’t mean we had to play. And we reduced our usage of the site overall. For the past few years, we’ve rolled our eyes at people complaining about the “toxic” nature of “beer Twitter”. Like many things, it’s as good as the effort you put into it. Share the kind of things you want to see, resist the urge to contribute to the cycle of gloom, and it can be A Good Thing. But now, Twitter might be dying.

There’s a lot of good reason to leave right there. But I ain’t goin. No sir-ee. The other day the damn blue bird app was flickering on and off like a bad lightbulb. But I’m still here. If you are concerned and want other sources, please check out the updates from Boak and Bailey hopefully now again mostly every Saturday and also from Stan more now on a Monday than almost ever! Check out the weekly and highly recommented Beer Ladies Podcast. The OCBG Podcast is on a very quiet schedule these days – but it’s coming back soon.  See also sometimes, on a Friday, posts at The Fizz as well (Ed.: we are told ‘tis gone to 404 bloggy podcast heaven… gone to the 404 bloggy podcast farm to play with other puppies.) And the long standing Beervana podcast (Ed.: which I have missed from this list for some unknown reason.) There is the Boys Are From Märzen podcast too and check out the travel vids at Ontario’s own A Quick Beer. There is a monthly sort of round up at The Glass. (Ed.: that seems to be dead now… nope, there was a post on July 25th… in 2022 even.) There is more from DaftAboutCraft‘s podcast, too. And sign up for Katie’s (Ed.: now very) irregular newsletter, The Gulp, too. And check out the Atlantic Canada Beer Blog‘s weekly roundup. Still gearing  up, the recently revived All About Beer has introduced a podcast, too. (Ed.: give it a few weeks to settle in and not be as agreeable… not sure this went very far…) Plus follow the venerable Full Pint podcast. And the Craft Beer Channel this week on Youtube. Plus Fermentation Radio with Emma Inch. The AfroBeerChick podcast as well! And also look at Brewsround and Cabin Fever. And Ben has his own podcast, Beer and Badword (Ed.: …notice of revival of which has been given… still not on the radio dial…)  And remember BeerEdge, too, and The Moon Under Water. There was also the Beer O’clock Show but that’s now gone after a ten year run… no, it is back and here is the link!

¹ I used to have a book of letters of Alfred North Whitehead and took great comfort in one written to Bertrand Russell in which he praised the B student over those in the top of the class for being a source of far more interesting ideas, just put a bit poorly.
² The shouty “WHY THIS IS IMPORTANT”foolishness plumping up a dull PR piece. It never is.
³ Or the copycat drive-by bill-paying article, research done from a distance, often based on Twitter polls or email “interviews” of a sort: “I reached out to…” No doubt financially necessary and not always horrible if done well.
⁴ Or, the worst, that “mystery” stuff which is virtually a declaration that a beer writer has given up. Smacks of clairvoyants and spiritualists… “woooa… you need to speak with a beer consultant…” [insert unexpected creaky noise] “…only then will you understand… woooaha000…“
⁵ Because soccer and cooking! Being a perceived majoritarian but a first-gen freckled, identity is a thing. In work, friends and family I gravitate to these inclusive relationships and moments but it can also still get the awkward in return. I don’t care as much anymore. Alongside the homemade mince and tatties, the homemade curries of my Mississauga youth were legit even if they hopscotched (literally) from a great-granddad in 1890s India, through 1940s Britain and on to 1960s Canada when I showed up.
⁶ But it suits the generally accepted false craft origin story neatly.
⁷ OK, I follow B+B by blog, newsletter, Patreon, Twitter, Mastodon, Facebook, Instagram even emails and once by Zoom. That’s weird. Weird that it has never struck me as too much or, you know, stalking on my part.

Your Beery News Notes Of Mid-November With The Furnace Running Full Blast

And now it’s cold. For good. Plus snow. See that poblano pepper plant setting blossoms? That was Sunday. Sunday?!?! Now it’s frikkin’ cold. Happy we bought a new furnace a few years ago. The old one was a one-stager that came on like a jet plane taking off a runway. Woke you up early in the winter. Every time. Until you got used to it. This new one sneaks up on you. Ramps up. Which means you wake up and ask yourself whether it’s running or not. That’s an improvement. We’ve had the place for 16 years now. Should see us out. First thing I did when we bought the place was ruin a brick. Shouldn’t have done that. But I did save a couple hundred poblano seeds. Always do that.

First up? Pubmeister writes… had an interesting post this week on the taverns of Darvel in Ayrshire, Scotland which included this wonderful anecdote right at the end:

Meanwhile in the Black Bull regular customer Daniel was holding court on a wide range of issues, ranging from cricket to his mother’s trade in cheap underwear. His father was once the licensee at the Loudonhill Inn when it was on the convoluted Western buses route from Airdrie to Ayr. Daniel said the drivers used to come into the pub to make sure the customers didn’t miss the last bus home.

That little moment needs slipping into a movie, that does. Speaking of the life in the country, we’ve had  a bit more good news about the prospects for the 2022 Canadian malt barley crop with the prayed for combo of high prices and high volumes:

…prices in parts of Canada have surged more than 30% since August. Canadian barley prices are approaching the all-time highs set in 2021 as beermakers and livestock feeders seek to replenish dwindled supplies after last year’s drought, said Peter Watts, managing director of the Canadian Malting Barley Technical Centre… Dry weather scorched fields last year, shrinking Canada’s barley harvest to the second-smallest since 1968. US farmers reaped the smallest crop since 1934, just after Prohibition ended. Barley production rebounded this year, jumping 34% in Canada and 45% in the US. North America typically harvests enough barley to account for a fifth of global commercial beer production.

Conversely perhaps, The New York Times reported this week on how in Mexico preferential access to water resources for breweries was creating real hardship for residents:

“You’d open the tap and there wouldn’t be a drop of water,” she said. The brewing factories, though, “they produced and produced and produced.” As droughts become more frequent and severe around the world, brewers and other heavy industrial water users have landed at the center of the climate fight in Mexico, with activists leading a movement to reclaim resources from corporations that has gained recognition at the highest levels of government. Even the promise of jobs and economic development is wearing thin as extreme weather events put the disparity in access to water between private industry and households on clear display, forcing some of the biggest global brands onto unsure footing.

And I like this tidbit of information which flew by on social media, gleaned from an interview with Kurt Vonnegut Jr in 1977 in Paris Review. His grandfather’s brewery, Lieber of Indianapolis,  added coffee to the grist for extra zip. Click right for the deets. Jay Brooks posted even more information in 2007 about how there was a connection to Denver’s Wynkoop Brewing, which in 1996 brewed a beer a Vonnegut tribute beer – again with coffee. There’s a lot of chronology right there. Take a minute if you need it.

Speaking of fouled things of days gone by, The Telegraph in England by Christopher Howse reliving a slice of taverns past under the title “Pubs used to be revolting – and that is how we liked them” with tidbits like this:

I never got the hang of smoking, but I did not need to. Having taken to drink like a duck to Burton Best Bitter, I did my smoking passively. Early evening sunbeams lit up billows at the deep end of the Archetypal Arms… The Archetypal Arms had bowl-glasses (for bottled Mackeson milk stout or a Babycham) upside-down in wooden docking bays above the bar. These caught smoke curling into them from below, layer upon layer. But when smoking was banned in 2007, the true smell of the pub came out: drains, sweat and drink-spoiled carpets.

Mmm… Some lovely photos of the same era here at Londonist, drawn from The London Pub (a new book with a Pete Brown foreword) one of which is snipped and clipped just above. 1947. Such trousers. But, let’s face it, probably still a smelly scene. Snankin’ perhaps but still smelly. Perhaps less so and here in the present, Martin has done a good deed for us all with a guide to 24 hours in Glasgow:

Where to start? Well, a 9am Breakfast with Lorne sausage at Cairn Lodge on the M6 is the only way to go if you’re driving into Glasgow… 11 am The Bon Accord. Best for beer quality on my visit, and a chance to relive the moment in 1978 when the Scots thought they were going to win the World Cup… 12pm Walk along Sauchiehall Street. Eat that Tunnocks wafer you’ve been saving in your coat pocket…

Had my first pint as a 17 year old on Sauchiehall Street* with my old man. Don’t tell the shadowy Portman Group, which purports to save teens through branding regulation in the drinks trade in the UK. They’ve issued a self congratulatory statement on its many wonders:

For over 25 years, our Code of Practice for the Naming, Packaging and Promotion of Alcoholic Drinks has sought to ensure that alcohol is promoted in a socially responsible way, only to those aged 18 and over, and in a way that does not appeal particularly to those who are vulnerable. It is backed by over 160 Code Signatories, which includes all the leading retailers in the UK. Thanks to the Code, over 170 products have been amended or removed from the market. Many hundreds more have been helped to adhere to the Code before appearing on shelves through the support of the Advisory Service. 

Hmm… I wonder of 6.8 branding alteration interventions a year is all that an accomplishment. Also sounds like the proverbial waters into which the proverbial oar was stuck were perhaps not such a cesspool.

Elsewhere, I watched an episode of the Craft Beer Channel this week on Youtube. It’s only because I began playing with my Roku TV and came across it a bit by chance, an auto-recommend after watching another train ride video from Japan. Very soothing, those Japanese train ride videos. Anyway, it was very well produced and it was nice to see Martyn talking about IPA’s history. The trouble is only how the format of video forces such a low level of data transfer, especially for the efforts clearly made. This, of course, is compounded by the corner into which the followers of style have painted themselves with regard to IPA, as was illustrated by this passage in the British Beer Breaks newsletter describing a related discussion:

Garrett described IPA to the gathering in Burton as “a family of styles, variations on a theme”, that theme being hop-forward beers. There also seemed to be general agreement that an IPA must be above a certain strength. Yet the country’s best-selling IPA, the Greene King one, is a mere 3.6% abv. And those sweet and juicy New England IPAs are now being dismissed by some as not true to IPA style. As beer historian Martyn Cornell explains in the Craft Beer Channel’s handy history of IPA, the label has been loosely used by breweries for a long time. The important thing is, as Garrett put it, that “we ensure it never becomes just a marketing term”…

Bit late for that. Ship? Sailed. And now… here is your weekly beery Mastodon update. Followers just about doubled in the last week, 108 to just over 200. I am sensing that content at least in the near future is really going to be king… OK… perhaps maybe… an earl. Me, I’m working the #BeerHistory hash with a few others linking to existing content. As a peer based system,  it’s more about what is said. Things are more facilitated by Twitter. Facilitated. As Jeff wrote, the shift is a bit daunting. But I found this comment interesting, the old school revisited:

Elon M taking Twitter private and destroying it may be the shock we creators, who left our blogs and DIY internet endeavors in the late 2000s / early 2010s for various social media style micro-blogs owned by other people, needed to wake us up and shock us back into the Indie Web rather than the Corporate Web.

Capitals. Hmm. But I also found this comment from Matty C interesting too:

We still have over 1000 people view the site each month via their RSS feeds! Just checked our entire site referral history and a we haven’t had a single click on a link placed there, ever. Doesn’t give me much evidence that its worth investing in.

Flux. That’s what we are in. Fun. Innit. Or it’s all going to get fluxed. Or not. I’m lonely… it’s so cold…

What? Sorry. On a personal note, it’s just over a year now since I added drink consumption to my daily stats sent to myself by email with a line of code. See, I started tracking stuff because in September 2021 I began a fasting diet that continues today. I only eat in a 6.5 hour or so window each day. Every few weeks I add something more to track, some other topic. Books read, stretches stretched daily. And… did I floss? Nothing too obsessive. Takes a minute a day. But it works. I am lighter and stretchier. And in November 2021, I added drinks. Well, booze. So I can report that in the last 365 days I had 47% alcohol free days and another 13% of just one drink. I average under 2 drinks a day. So a reasonably healthy relationship with the booze all in all. I recommend it.

That’s it for now. You learned enough. If you doubt me, please check out the updates from Boak and Bailey hopefully now again mostly every Saturday and also from Stan more now on a Monday than almost ever! Check out the weekly Beer Ladies Podcast. The OCBG Podcast is on a very quiet schedule these days – and also sometimes, on a Friday, posts at The Fizz as well (Ed.: we are told ‘tis gone to 404 bloggy podcast heaven… gone to the 404 bloggy podcast farm to play with other puppies.) And the long standing Beervana podcast (Ed.: which I have missed from this list for some unknown reason.) There is the Boys Are From Märzen podcast too and check out the travel vids at Ontario’s own A Quick Beer. There is a monthly sort of round up at The Glass. (Ed.: that seems to be dead now… nope, there was a post on July 25th… in 2022 even.) There is more from DaftAboutCraft‘s podcast, too. And sign up for Katie’s (Ed.: now very) irregular newsletter, The Gulp, too. And check out the Atlantic Canada Beer Blog‘s weekly roundup. Still gearing  up, the recently revived All About Beer has introduced a podcast, too. (Ed.: give it a few weeks to settle in and not be as agreeable… not sure this went very far…) Plus follow the venerable Full Pint podcast. And the Craft Beer Channel this week on Youtube. Plus Fermentation Radio with Emma Inch. The AfroBeerChick podcast as well! And also look at Brewsround and Cabin Fever. And Ben has his own podcast, Beer and Badword (Ed.: …notice of revival of which has been given… still not on the radio dial…)  And remember BeerEdge, too, and The Moon Under Water. There was also the Beer O’clock Show but that’s now gone after a ten year run… no, it is back and here is the link!

*I can even pronounce it!

The Dubious Thursday Beery News Notes For That Great Twitter Exodus

It’s been crazy out there. Election results are in. What the heck happened, other than we all have a new leader? And we say the end of that freakish warm streak that saw the garlic sitting around for an extra month before I got it in the ground. And Bills even lost to the Jets. My buddy Ben was there, went hard.. and then suffered. The beer was both a good choice and not maybe such a good choice. I understand this is in fact not live action footage from later that night. But it might  be similar. Me, I am too old to get up to stuff like this.

What’s up? Brewery altitude, that’s what!* That was in fact a new subject raised this week. A new one in Bavaria at 2,244m it will be the highest brewery in Europe.  Lion Stout was also brewed at height in Sri Lanka… until it wasn’t:

They don’t any more, having transferred down to sea level, but they and all the other high-altitude breweries in British India, all over 2,000 metres up, in the Himalayan foothills and the Nilgiri Hills in the south, had the same problem, and had to do 3-hour boils of the wort.

I’d be needing the meters above sea level listed on every can of beer I buy now. Aaaannnnd what else? Brewdog. Not again. Sells its beer in Qatar through the state. Set to make zillions broadcasting the World Cup in its pubs. And then pretends to take the high road. I know no one cares as we’ve all been here before but the moments need to be recorded because otherwise no one would believe it. Plus – the beer may well suck as well.

Speaking of questionable foreign marketplaces, this is an interesting chart describing the rise and fall of wine consumption in China from 1995 to 2021. Made me wonder what’s up with the beer market but you have to cut through this sort of PR inflected haze to determine what is really happening:

Beer sales are declining in China, but there is still room for expansion in the higher end of the market. And while Budweiser’s brand identity in the U.S. is irredeemably low end, in China the idea of luxury Bud is completely marketable.

The Foreign Agricultural Service of the US Department of Agriculture issued a report on beer in China back in January 2022 which indicated that the beer market was tracking that of wine, peaking a year later in 2018. Interesting that the USDA focuses on Covid-19 as the cause of the retraction and not general  economic contraction.

And Stan unpacked the far more localized retraction of Lost Abbey that I mentioned last week and, as per usual, had more intelligent and better informed observations:

Lost Abbey made its way into pretty much every trade-related conversation I had after their right-sizing story posted Tuesday. Whether the people I was speaking with were at small breweries content to remain small, at somewhat larger (but not really large) ones in the midst if figuring out how large they should be, or hop vendors who sure as shootin’ need to know how their customers are doing, the news was not shocking.

Speaking of tough economic times, Boak and Bailey wrote some interesting thoughts on the effects the recession has had on the value of each pint:

… if you’ve gone to the pub intending to drink, say, three pints, because that’s what the weekly budget will permit, you want each one to be at least decent. Perfect, really…  These are challenging times all round, with energy prices, staff shortages and poor quality blue roll. Beer businesses are popping out of existence, or getting mothballed, left, right and centre… Well, it’s never the right time to be a dick about these things, but it’s also perfectly reasonable to expect a £5+ luxury – that’s what a pint has become – to spark joy. Pubs which can continue to provide that will do better business in the coming months.

When you go, you want the joy. Like Ron who explained the experience of going to a beer event of some sort in Brazil which, as usual, reads like a mid-century American theatre piece, perhaps by Tennessee Williams:

I bump into Dick Cantwell outside the hotel. He tells me that the event has been delayed until 6 pm. 
“Someone just told me it’s seven.”
“The WhatsApp group says six.” Dick says.
My money is on nothing happening until 19:30. At the very earliest.
I get back to the other hotel at 18:30. Obviously, fuck all is happening. We are in Brazil, after all. I spot Gordon and we idle up to the bar. We get stuck into cocktails. I go for the safe Caipirinha option. While Gordon’s G&T comes out orange. With star fruit in it. 

Sounds magic. Until the rains came. And the political rioting. Speaking of being on the move, this was the week that the long march from #BeerTwitter to #BeerMastodon really began in earnest. I know that because I first saw the link to Ron’s story on the new world order and not on Twitter. This now is clearly the future. Still, in his weekly Sunday newsletter, Jeff looked back over his shoulder:**

Welcome to Twitter Death Watch, week two! For those of you who aren’t Twitter users, it was an exciting week, as Elon Musk fired much of the staff, threatened advertisers, and complained constantly and bitterly, making me wonder if the service may really go kablooey. 

Me, I look forward – but it is clear people are scrambling. While those shy bloggers hiding in subscription only newsletters are sending emails asking me if I want to join a private chat space they run (Ed.: Super Creeeeepy!!!) #BeerMastodon looks like it may well put the “pub” back in public discourse. Will cheap claims to expertise hold the same sway in a multi-channel universe?

Finally… BREAKING: In an other step in a series including beer words have no meaning and beer styles have no meaning we have brewing itself now has no meaning.*** Yes, expertise in beer is a wonderful thing. The less you know the more profound it is.

I think that is it for now. Good thing it is not all about me. Please check out the updates from Boak and Bailey hopefully now again mostly every Saturday and also from Stan more now on a Monday than almost ever! Check out the weekly Beer Ladies Podcast. The  OCBG Podcast is on a very quiet schedule these days – and also sometimes, on a Friday, posts at The Fizz as well (Ed.: we are told ‘tis gone to 404 bloggy podcast heaven… gone to the 404 bloggy podcast farm to play with other puppies.) And the long standing Beervana podcast (Ed.: which I have missed from this list for some unknown reason.) There is the Boys Are From Märzen podcast too and check out the travel vids at Ontario’s own A Quick Beer. There is a monthly sort of round up at The Glass. (Ed.: that seems to be dead now… nope, there was a post on July 25th… in 2022 even.) There is more from DaftAboutCraft‘s podcast, too. And sign up for Katie’s (Ed.: now very) irregular newsletter, The Gulp, too. And check out the Atlantic Canada Beer Blog‘s weekly roundup. Still gearing  up, the recently revived All About Beer has introduced a podcast, too. (Ed.: give it a few weeks to settle in and not be as agreeable… not sure this went very far…) Plus follow the venerable Full Pint podcast. And Fermentation Radio with Emma Inch. The AfroBeerChick podcast as well! And also look at Brewsround and Cabin Fever. And Ben has his own podcast, Beer and Badword (Ed.: …notice of revival of which has been given… still not on the radio dial…)  And remember BeerEdge, too, and The Moon Under Water. There was also the Beer O’clock Show but that’s now gone after a ten year run… no, it is back and here is the link!

*Dad joke.
**Entirely ignoring Biblical advice!!!
***And beer writing is not even about beer any more. A good piece of writing but a very odd place to publish it.

The Fascinating If Not Captivating Beery News Notes For November’s Start

November. Yippee, November! No one ever said that. Maybe if you were born on the first of November. Or in New Zealand. A New Zealander born on the first of November might be feeling they hit the jackpot, come to think of it. DSL might, too. Speaking of which, the Austrian Beer Party is saying yippee or whatever it is you say thereabouts. Still at 10% in the polls, down from 13% a month ago but no joke:

An upstart satirical party whose flagship policies include an unconditional beer allowance for every citizen and municipal lager fountains has come out of nowhere to win fourth place in national opinion polls. Founded in 2015 by a charismatic punk rock singer, the Beer Party was until very recently a fringe phenomenon in Austrian politics, scraping only 0.1 per cent of the vote at the last parliamentary election in 2019.

What else is up? I need to make this snappy. Things to do. Naps to have. Hmm…. Crisp Malting issued its 2022 Harvest Report which contains some startling observations about the climate:

It was the sixth driest summer on record and the driest since 1995, with just 62% of the usual summer rainfall. Additionally, we also saw more sun than usual at 115% of the 1991-2020 average. As a result of all this weather, it was the earliest barley harvest ever – some fields were cut on June 29th – and by July 19th, 70% of the UK winter barley harvest was cut. In the 50s and 60s, this would have been a month later, in August. Harvest in Scotland closed out earlier than usual also, another demonstration of the impact climate is having on our agricultural calendar.

Jings. Word is by 2042, the harvest will take place in 2041 a full twelve weeks before the time of planting. Canada is also having a bumper crop – and seeing higher prices for the wrong reason.

And I’ve come across something I am not sure I’ve seen as much as I thought I might – a review of the Good Beer Guide from Phil Mellows of British Beer Breaks who attended the book launch:

The strength of the Good Beer Guide, and what makes it different from, and in many ways better than, competing guides, is that the people picking the entries are so close to the ground. They know exactly what’s going on with the pub, because they drink in there week in, week out. This is also a weakness. A pub can fall out of favour with these individuals for all kinds of reasons that may be obscure to the occasional visitor. And there must be, it seems to me, a growing pressure on the decision-making resulting from the limit imposed on the number of entries allocated to each county or region.

Economics abounds. Muskoka buys Rally. Bench Brewing and Henderson sorta maybe merging. And Jeff has it right – Ommegang has lost its way.  Another sign of the times? Lost Abbey is cutting back:

The Lost Abbey’s co-founder and managing partner Tomme Arthur says the scale-down is an acknowledgment of vastly different market conditions than those of the brewery’s sales heyday seven years ago… Arthur says he hopes that reducing costs, particularly on rent and property taxes, will mean the brewery can maintain its staff of roughly 35 employees. “You can’t get small enough quick enough if you’re trying to protect the flank,” he says. 

I’m worried. Not about beer. There will always be beer. I am worried about my problem with Twitter. If we lose Twitter there’s bound to be a new problem for me that will replace my problem with Twitter. I’m having a look at Mastodon but  who’s over there? 100% of everyone voted to not “Quit the Twit” in my scientific study. And what will I do without it, without for example good folk going all pointy finger over a history of lambic which is an accusation of all other histories of lambic? I quite like “jeremiads full of invective“… although he’s misspelled jeroboam, hasn’t he. Sad.

Sadder? A thieving beer guzzling monkey in India!

Matty C has also asked a question of verbiage. Specifically the use of Helles:

I’m talking about ‘Helles’, and how it’s become the latest in a stream of buzzwords the lager machine has sacrificed to maintain its youth and vim. But why this particular terminology, and how did it take hold? How accurate are modern brewers’ renditions of this classic Bavarian style? And does what a beer is called really matter, if people are enjoying great lager as a result?

I like my words to mean what they mean and not mean what they don’t mean. Otherwise it can lead to things.  Ron found himself lead to things and in a bit of a pickle out and about on the Brazilian beer tourism scene again:

Last full day in Brazil. A bit weird. An election and the clocks changed. Plus everything in the centre of Florianopolis is shut…. It’s going crazy outside. People clearly think Lula has won. I hope that’s fireworks and not gunfire.

I trust it all worked out.  Speaking of travel and a bit more sedate sort bit of travel, B+B took us to Cologne, Germany this week and laid down a new law:

We decided on a rule: you need a minimum of three beers per pub on a Kölsch crawl. The first one will taste weird because it isn’t the same as the last you were drinking. You gulp that one down. Get the city scum out of your throat. The second, as you acclimatise, allows you to pick up distinct aromas and flavours. How is it different? Why is it different? The third allows you to appreciate what’s in front of you in its own right, and decide whether you want to turn this into a real session. Or walk on. Because you’re never far from another.

In brewing history this week, Gary highlighted the upcoming 2022 Chicago Brewseum Beer Summit and, elsewhere, @AfricanArchives wrote about a moment in history that I had not heard about – The Battle of Bamber Bridge which saw US soldiers fighting each other in England in 1943… and the local English publicans taking a side:

In 1943 Black American soldiers faced off with white American Military police during World War 2 on British soil. Black American soldiers had to fight their own white American soldiers, while in England, where they were fighting the world war. …when the American Military police found out that their own black soldiers were drinking at the same pubs as white people, they went in to arrest them. The people in the town got mad about that treatment and decided to then turn their pubs into “BLACKS ONLY DRINKING PUBS”

Finally, a less inspiring story came to light just when the blog post was going to the presses. Ben Johnson posted an excellent exposé on one Ontario brewery facing little public condemnation after allegations of sexual harassment:

It is unfortunate then that, when the City of Kitchener recently opened up their Requests for Proposals (RFP) process to find a “non-premier brewery partner” to serve beer at the Kitchener Memorial Auditorium Complex and Kitchener Golf Courses, they awarded the contract to Four Fathers Brewing Company in Cambridge. Unfortunate, of course, because in 2018 Four Fathers founder and University of Guelph Professor John Kissick actually was charged with two counts of assault and one count of assault with a weapon. Those charges were ultimately dropped in 2020 when Kissick entered into a peace bond with the party who brought forward the charges, but to craft beer drinkers and any feeling humans who watched video of the (alleged) assault (myself among them) the incident likely left a bad taste in their mouth.

There. Nothings like ending on a crummy note. For better news, please check out the updates from Boak and Bailey hopefully now again mostly every Saturday and also from Stan more now on a Monday than almost ever! Check out the weekly Beer Ladies Podcast. The  OCBG Podcast is on a very quiet schedule these days – and also sometimes, on a Friday, posts at The Fizz as well (Ed.: we are told ‘tis gone to 404 bloggy podcast heaven… gone to the 404 bloggy podcast farm to play with other puppies.) And the long standing Beervana podcast (Ed.: which I have missed from this list for some unknown reason.) There is the Boys Are From Märzen podcast too and check out the travel vids at Ontario’s own A Quick Beer. There is a monthly sort of round up at The Glass. (Ed.: that seems to be dead now… nope, there was a post on July 25th… in 2022 even.) There is more from DaftAboutCraft‘s podcast, too. And sign up for Katie’s (Ed.: now very) irregular newsletter, The Gulp, too. And check out the Atlantic Canada Beer Blog‘s weekly roundup. Still gearing  up, the recently revived All About Beer has introduced a podcast, too. (Ed.: give it a few weeks to settle in and not be as agreeable… not sure this went very far…) Plus follow the venerable Full Pint podcast. And Fermentation Radio with Emma Inch. The AfroBeerChick podcast as well! And also look at Brewsround and Cabin Fever. And Ben has his own podcast, Beer and Badword (Ed.: …notice of revival of which has been given… still not on the radio dial…)  And remember BeerEdge, too, and The Moon Under Water. There was also the Beer O’clock Show but that’s now gone after a ten year run… no, it is back and here is the link!

The Tired Old Thursday Beery News Notes For The End of October

Tired and old? Not the notes! Just me. The municipal election was Tuesday and it was a long day at the coal face, pick and shovel in hand. My sixth election for work. I love it as I get to practice a very specific sort of thing that only applies one evening every four years. Like being good at Leap Year law. Well, at least good enough. I also crossed over to the nearby US of A this week for the first time in years. Didn’t buy any beer given how crummy the exchange rate is and how high the duties – but I did get a couple of boxes of Cracklin’ Oat Bran, one of the cereals our Canadian federal government denies us. The US port of entry at the bridge 35 miles or so from here has been rebuilt and looks like something out of Star Wars… or Red Dwarf maybe. It’s actually really an interesting bit of architectural design. Imposing. As it should be.

What else is going on?  Well, Jordan was in town last week – but I was tied to the desk and couldn’t make the twenty-three minute walk to Spearhead (led by Josh, himself a municipal candidate!) to watch the brewery’s rather ultra set up produce an ESB for an excellent charitable cause. The brewery is very good about offering support like that also producing a light lager for CJAI, the community radio station whose monthly minutes I take as secretary of the board.* Jordan shared a bit about the experience:

…we’ve got Maris Otter, a little Dark Crystal, and some Black Patent Malt for colour correction. We’ve got Challenger, Fuggles, and East Kent Goldings which should give it some verisimilitude… The brewing system at Spearhead is so advanced that there are not a huge number of pictures you can effectively take of the brew day. I have raked out enough mash tubs on camera over the years and I always feel I look a little silly doing it. I also felt silly posing next to the console with my finger over the transfer button so I made Jacob do it. I feel like I look a little silly most of the time.

For Punch, Courtney Iseman wrote an interesting piece on simmering backlash against the vague concept of IPA. I was particularly pleased to see it reached back and made the case for continuity even if it suffers from the amnesia that beer writer interviewing beer writer summations like this also offer:

IPA’s true history remains buried in England, and is all but unknown in the United States. From a 19th-century influx of German immigrants to post-Prohibition consolidation of American beer under just a few behemoth brands pumping out yellow, fizzy water, the United States was a longtime lager land. Peter Ballantine & Sons Brewing Co. made one of the country’s few IPAs from the late 1800s until 1971, which inspired Fritz Maytag to make, four years later, Anchor Brewing Co.’s Liberty Ale, a dry-hopped pale ale that motivated more U.S. brewers to follow suit.

Craig described the history of American IPA dating back to the early 1800s in 2013 – and at least 1852 in Canada – but at least that part of the chain from Ballantine to today has been acknowledged.
Speaking of improving the track of actual brewing history, the comments last week illustrated the need to be diligent. That responsibility led me to one particularly unique factor to include in considerations, suggested in 1933 by the British scientific journal Nature, a stick to medically measure how pervasive ale was in the medieval era:

The medieval publican had a bad reputation for fraud and dishonesty, while the tavern was often regarded as a place of ill-repute. Alcoholism during the Middle Ages in England, as elsewhere, resembled in many ways the alcoholism of classical antiquity…  Legislation dealing with drunkenness or control of the liquor trade was practically unknown in the ancient world, whereas taxation of drink, reduction in the hours of sale and the number of taverns and other restrictions were introduced in the Middle Ages. The absence of syphilis in both ages was noteworthy in view of the fact that alcohol was such a frequent incentive to exposure to infection and was liable to aggravate the disease when once it was acquired.

One more historical question – did this cleric actually first bottle a beer?

Pellicle sent out an update to subscribing supporters like me and the message is clear – the plan to have a self-sufficient quality beer writing without compromising dependence is possible:

…at the time of writing this we are at 296, which is the highest number of Patreon supporters we’ve ever had. We hope you feel your support is worthwhile, and if its not, please consider my inbox always open. We understand that circumstances change, and things aren’t simple for many of us at the moment, including ourselves. I want to ensure that the way we run Pellicle is transparent, and you can see where your donation goes… While we maintain our ethos is to celebrate the joy inherent within our favourite drinks cultures, we also believe that these spaces can only be truly joyful if they can be enjoyed by everyone. We’ll continue publishing articles in this vein in the future for this reason. 

The recent piece by Emmie Harrison-West on the failure of UK craft to support a call to end sexism is proof enough of that intention. Compare assurances elsewhere that a “critique on the beer industry itself” is best avoided. I also liked this week’s article on the folly of wine tourism and suggest they apply equally to beer tourism which, as one wag recently put it, is a euphemism for getting drunk in a city where no one knows you. If you think of it, that second Pellicle article as well as the one in Punch above also align a bit with the image to the right, a brewery advert aimed at a French colonial soldier in Algeria spotted on Twitter this week. Click for deets.

Stan in his newsletter Hopping Mad… The Hoptician… err… Hop Queries included an extended bit on that thing I know nothing about called first wort hopping:

In 1995, the German brewing magazine Brauwelt reported on the “rediscovery of first wort hopping,” documenting that many German breweries implemented first wort hopping 100 years before. It is a technique where hops are added to the first runnings of wort from the lauter tun. This exposes hop material to wort at lower temperatures and an elevated pH for an extended period of time. Advocates for FWH claim it produces a beer with improved bitterness qualities that can be described as “smooth” and “harmonious.”

Sounds a bit like myself, smooth and harmonious.

Glynn Davis wrote about how interviewing one restauranteur who went alcohol free led to considerations of the overall value proposition:

Rather like Hussain has found at the Blue Naan, the adoption of non-alcoholic and low-alcoholic drinks is not going to help attract customers (quite the opposite could be the case, in fact), nor are they going to be some big money spinner for hospitality businesses. But that’s not to say they don’t have a place in helping companies achieve other aims that might be more focused on health, wellness and faith, rather than just being about hard cash.

One last thing? Was craft beer culture ever cool other than to the people with the buzz at the expensive beer bar? Or was the relatively dead air on social media after the results were released more the case?

Hmm… something to think about. As you do, please check out the updates from Boak and Bailey hopefully now again mostly every Saturday and also from Stan more now on a Monday than almost ever! Check out the weekly Beer Ladies Podcast. The  OCBG Podcast is on a quieter schedule these days – and also sometimes, on a Friday, posts at The Fizz as well (Ed.: we are told ‘tis gone to 404 bloggy podcast heaven… gone to the 404 bloggy podcast farm to play with other puppies.) And the long standing Beervana podcast (Ed.: which I have missed from this list for some unknown reason.) Check out the travel vids at Ontario’s own A Quick Beer. There is a monthly sort of round up at The Glass. (Ed.: that seems to be dead now… nope, there was a post on July 25th… in 2022 even.) There is more from DaftAboutCraft‘s podcast, too. And sign up for Katie’s (Ed.: now very) irregular newsletter, The Gulp, too. And check out the Atlantic Canada Beer Blog‘s weekly roundup. Still gearing  up, the recently revived All About Beer has introduced a podcast, too. (Ed.: give it a few weeks to settle in and not be as agreeable… not sure this went very far…) Plus follow the venerable Full Pint podcast. And Fermentation Radio with Emma Inch. The AfroBeerChick podcast as well! And also look at Brewsround and Cabin Fever. And Ben has his own podcast, Beer and Badword (Ed.: …notice of revival of which has been given… still not on the radio dial…)  And remember BeerEdge, too, and The Moon Under Water. There was also the Beer O’clock Show but that’s now gone after a ten year run… no, it is back and here is the link!

*I like to play both sides in radio land.

These Are The Brief But Tersely To The Point Beery News Notes For This Week

Mid-October. It is still pretty nice out there. Maples bursting with bright orange leaves around the neighbourhood. Still no frost in the forecast right up to the last days before November. It’s nutty. I have been more ant than grasshopper nonetheless and busily squirreling away preserved crops one way or another. Last night I was seen preserving ginger root in Sauternes. I have more to prepare and may do a batch soaked and submerged with bourbon. Not sure I would try this with beer… unless an imperial stout over 10% was nearby. That might be quite the tasty treat.

Back to the island, Boak and Bailey published a very impressionistic bit of writing about the experience of returning to hunting out beer in Germany after more than a decade. I say impressionistic primarily on the basis of the first word in the title of the bit is “impressions” so you can consider me a believer. And an exercise in an alternative approach it is very refreshing:*

A proper dodgy station, like all proper cities have, its plaza reeking of urine and scattered with beer bottles. Old hands rummaging in its bins, searching for treasure. Have fun in our city, the gateway says – have a drink or two, by all means – but don’t let it take you. Under the ring road, through the old city wall, and into a party on the move. Is it the last night of the year for a T-shirt, or the first for scarves and gloves? Wegbiers there and here. Döners here and there. Cream-coloured taxis nosing through crowds forced out into the street from hot bars with hot red lights.

Elsewhere, Jenny P posted some interesting images this week of South African Chibuku, a sorghum beer made by SABMiller and its competitors which are sold in cartons – some of which have rather direct if not graphic health warnings. We used to get A+W root beer in those containers. When I were a lad…

Lars posted a response to the thoughts of Martyn on the use of beer as the alternative to toxic water in the medieval period. As it is impossible to prove a negative, I lean away from arguments which include statements such as “I suggest that is impossible” and so I find Lars has the slightly more compelling argument:

Sweden and Denmark are further to the south, and a completely different story. In both countries the norm was to brew new beer every time the barrel was empty. Beer literally was the everyday drink against thirst to the point that in Denmark the most common name for the weaker beer was “dagligøl” (daily beer), while in Sweden beer was just known as “dricka” (drink) or “svagdricka” (weak drink). It’s difficult for people today to accept this as fact, but nevertheless people really did drink beer all day every day (where they could). Here’s a quote from a Danish farmer describing his own upbringing: “People drank a lot of beer, and only beer. Nobody would think of drinking water or milk.”

I would point out a couple of things that also guide me. Martyn bases his argument on reliable stats related to English grain production from 1275 to 1324 and holds that:

…to supply every adult in the country with three and a half  pints of ale a day, the minimum to keep hydrated if you are not drinking water, would have required 83 per cent of the country’s entire grain production to be used for brewing.

This is a rational observation. But it fails to take into account that the less noticed lives of poor and country folk would have found their alcohol through fermentables which were (i) not those recorded for national stats and (ii) likely included or even relied on plants other than wheat, rye, barley and oats. We see, for example, plenty of past references to pea and bean malt. Consider this from the very Martyn himself in 2012. Consider also a brewer in my fair city just 207 years ago seeking a supply of peas.  If these are added to the national supply, that 83 percent may drop, maybe even by double digits… say to 66% hypothetically. Also, he argues that “if the average is only one pint a day, that accounts for only 19% of total grain production.” But what else is it supposed grain production would go to in them there days other than bread and ale? Add to that Lars’ argument that we should not forget the poor simply died young as they were destitute. Perhaps destitute of ale. And perhaps exactly because they were destitute of ale. All in all, the jury should still be out on this one.

Back to the present, Jeff concludes his thoughts on a trip to Norway, so praised by clever people like me last week, with more excellent observations but perhaps a few affirmations which may be a wee but perhaps understandable mistake. See if you can see it… hint:

When I started learning about beer more than four decades ago, I made a common American mistake. I assumed brewing traditions and beer styles were permanent and fixed. Finding a small farmhouse brewery in the verdant fields of Wallonia was akin to discovering a new species of otter. You understood it could evolve and probably did, over the decades and centuries, but like otters this process was so slow you couldn’t observe it happening in real time. (This is why the early style descriptions were so rigidly prescriptive.) But once you actually met the brewers making traditional styles, you were reminded that they were people, creative and smart. The idea that they didn’t have the skill and curiosity to experiment was laughable. The preservation of tradition came from a deeper, spookier place.

News from Smithville:

A downtown property owner is taking issue with the City of Smithville’s Beer Ordinance. Todd Cantrell, who owns a building at 119 West Market Street, said the ordinance, as it stands does not permit him to be granted a city beer permit because the location is within 400 feet of a church. The problem, according to Cantrell, is that the city has granted beer permits to others in the past which are in violation of the existing beer ordinance including as it relates to places of public gatherings. City Attorney Vester Parsley said he is unaware of any illegally issued permits under the existing beer ordinance, which has been on the books since 2004.

And Finns are drinking less beer:

…sales of beer containing alcohol fell by 3.6 million litres, or 4 percent, compared to the same quarter last year… Cider sales also fell during the summer months, by 0.4 million litres or 7.4 percent, while sales of long drinks rose by 0.3 million litres or 1.6 percent. Federation CEO described the drop in beer sales as “dramatic,” noting that sales during July to September fell by 70 million litres compared to 10 years ago.

Finns just want to be healthier. Is that so wrong?

Bad idea. Don’t care. Don’t like it. Like calling seagulls an important part of the french fry industry.

Good idea. Pete asked on Twitter what people want from beer writing… which is sort of the question I answer here for myself (and perhaps some of you) every week. A wider range of answers, some of which are exactly the opposite of what I look for. Which is good as there is no one answer. I like Boak and Bailey’s list but even that one is partial – in that it is all positive. Me, I’m just happy reading something that doesn’t strike me as geared primarily towards pleasing the one who wrote the cheque… or perhaps not deterring the one who will write the next cheque.**

Finally and on a very different scale, the other week I mentioned generally speaking how “discussion of any troubles in beer culture or the trade never turn to considering how alcohol soaked the whole thing is” and received an odd snippy response that people were about people writing about craft beer and individual alcoholism,  including at GBH. I clarified the difference between that and this, in case it needed clarifying. Interesting then that there is now a podcast at GBH confirming both in the text and in the interview audio that these posts are not to be taken as “a critique on the beer industry itself“… which is also really odd. Is connecting reasonably common alcoholism to the craft industry’s troubles – like sexism and other bigotries as well as questionable HR standards – something of an untouchable subject?***

There. Not to much heavy this week.  Smithville? City Attorney Vester Parsley?? Really??? As I get a grip, please check out the updates from Boak and Bailey hopefully now again mostly every Saturday and also from Stan more now on a Monday than almost ever! Check out the weekly Beer Ladies Podcast. The  OCBG Podcast is on a quieter schedule these days – and also sometimes, on a Friday, posts at The Fizz as well (Ed.: we are told ‘tis gone to 404 bloggy podcast heaven… gone to the 404 bloggy podcast farm to play with other puppies.) And the long standing Beervana podcast (Ed.: which I have missed from this list for some unknown reason.) Check out the travel vids at Ontario’s own A Quick Beer. There is a monthly sort of round up at The Glass. (Ed.: that seems to be dead now… nope, there was a post on July 25th… in 2022 even.) There is more from DaftAboutCraft‘s podcast, too. And sign up for Katie’s (Ed.: now very) irregular newsletter, The Gulp, too. And check out the Atlantic Canada Beer Blog‘s weekly roundup. Still gearing  up, the recently revived All About Beer has introduced a podcast, too. (Ed.: give it a few weeks to settle in and not be as agreeable… not sure this went very far…) Plus follow the venerable Full Pint podcast. And Fermentation Radio with Emma Inch. The AfroBeerChick podcast as well! And also look at Brewsround and Cabin Fever. And Ben has his own podcast, Beer and Badword (Ed.: …notice of revival of which has been given… still not on the radio dial…)  And remember BeerEdge, too, and The Moon Under Water. There was also the Beer O’clock Show but that’s now gone after a ten year run… no, it is back and here is the link!

*The subtext of an obvious sort being what when it is too regularly done it is tedious. We all can name names.
**See for example the very next paragraph!
***But it may have been “don’t worry, be happy and drink up!” week at GBH, so there is that. One must after all have an understanding of the bread and the butter and which side is which.

Your Frighteningly Well Researched Beery News Notes For Mid-October 2022

Wow. I even scared myself a little just putting this together this week. So much effort. So little point. And all the stuff on the cutting room floor. Whew. What’s that? Yes, summer has lingered, thanks for asking. The frosts have only brushed the yard as it turns out. The garden is still going on with plenty to still harvest. Still time for more cardoon mush. You know, you really aren’t a chef/gardener/drinks biz personality until you’ve made your own cardoon mush. And I’ve yet to even eat one of my first crop of salsify. Yet there is it, right by the front door.

Before we get going, an update on the comments I made last week about my hopes and dreams for a futuresque dreamscape of smooth brightly coloured plastics and chrome at BXLBeerFest in Brussels, The Beer Nut reporting. In his update he shared the scene, a bit of which is to your right, my left. Pallets. Wooden pallets held together with wire or tape or something. Really? Craft really needs to get into the modern world, that’s what I say. The world of plastics and chrome.

First up, Eoghan posted some serious thoughts about the point of all his beer writing efforts:

Do I want to continue writing about Brussels and beer? Is it still interesting for me? More importantly, is it still interesting for you? If I stop what I’ve been doing these past five years, what comes after? Do I stop altogether? Or do I try something different? But if I try something different and I fail, and fail utterly, then what? What happens then? Would I want to continue to write?  These might seem like mundane questions, a fixation on something – a blog – that ultimately has little intrinsic value. But that would be to do down the time and the energy I’ve put into my writing in the last five years, and I’ve done myself down enough in the past.

Lots have people have moved on so that is no shame in itself. Just see how many of the beery podcasts, newsletters and blogs listed below are dead or dying. But the idea that writing about a fixation has little intrinsic value needs serious quashing. It’s only in the writing that the fixation becomes of value. Exploring the weird thing that triggers the imagination is always worthwhile. This is the problem with the British Guild of Beer Writers and NAGBW shift from talking about “writing” to the thinly smug language of “reporting” and “journalism” over the last few years. Not only does it smack of needy niche (and also pretendy-ism… yes, I said it) it misses the fundamental point that most of this is obsession, not reportage. Write!

The UK’s Telegraph had a rather positive report on the best new low-beers and no-alc… which also led me to the concept of “Sober October” which seem to be a cheater pants copy of Dryuary:

I started Sober October four weeks early, for weight loss reasons after seeing my holiday snaps. I was doing quite well, but while watching TV I found that my right hand kept reaching over to the side-table where the beer should be. The ingrained habit of taking a swig of something cold and hoppy was proving impossible to break. So I let the hand have the beer it wanted – just without the alcohol. My hand couldn’t tell the difference and, surprisingly, my tastebuds couldn’t either.

I am still in the “I can’t be bothered paying that much for fancy soda pop” school but your mileage may differ.  Lots of solid recommendations for British readers.

Seems ‘Spoons may have weathered economic crisis just in time for the next economic crisis:

… the battered JD Wetherspoon share price already had so many dismal expectations priced in that the results themselves were a reminder of the business potential. After all, the company made an operating profit and generated free cash flow. After exceptional items, it also recorded a profit. I think the operating profit and free cash flow are a welcome sign that the business is rebuilding. It has faced and continues to experience considerable challenges, from energy inflation to staff availability. The fact it has turned an operating profit provides a foundation for improved results in future…

Speaking of the economic pressure on the pub, Pete Brown wrote a bit romantically for CNN’s American audience on the subject.

The folks behind the GABF might need that sort of explanation about British beer styles as apparently this year they balled a heck of a lot into one awards category, according to Alistair:

When GABF has a category called “English Mild or Bitter” it suddenly makes sense why Mild and Bitter don’t have a following in the US. Even the trade organization doesn’t give enough of a shit to understand that mild and bitter are wildly different beers… Also, with medals handed out for ESB as a separate category the grouping could easily have been “Bitter” and “Mild/Brown Ale”. There is little logic from a style perspective for lumping mild and non-extra special bitter together.

Seems rather muddied to me. Stan wrote about about seeing the awards from a seat at the ceremony and was more optimistic. As per usual and as is good. (Folk need to keep off my turf.*) Relatedly, here’s the winner of “The Most Craft Industry Style Observation Upon The Awarding of Craft Industry Awards” award… of all time… well, at least for this week:

Winning at GABF is a testament to the breweries who medal. It’s a huge honor and should be celebrated. At the same time, not winning at GABF is no way diminishes a brewery that entered. Ultimately it’s a crapshoot and a bunch of world class beers will be overlooked.

Emmie Harrison-West raises an interesting question about another far more serious aspect of fests in her very detailed article, one that’s really worthy of the space: “Have beer festivals become a hotbed for crimes against women?” 

For over 14 years, Harriet, who lives in Newcastle Upon Tyne, has been attending beer festivals. She says that this derogatory, sexist behaviour towards women and their bodies ‘has been “normal” culture’ for as long as she’s been attending them… reporting such instances of sexism and sexual harrassment at beer festivals was difficult, or that a process simply didn’t exist. That such behaviour and crimes against women had been ‘normalised’ to the extent that women simply accepted it, ignored it, and ‘didn’t make a big deal.’ 

It is good that this discussion is framed as a discussion of crime. Anything less is also a form of normalization.** The article also talks about concrete responses like London police’ Ask For Angela program and The Coven who advocate for women’s safety at events and attend as wellness officers launching the initiative at the Leeds International Beer Festival in September 2021.

Elsewhere, Ron has written about travel again with a focus my favorite character in beer pop culture… his wife Delores:

After bringing back her wine, I tell Dolores: “There’s one big advantage this place has: self-service drinks. None of that “singles only” for me here. It’s trebles all round.” “Don’t go crazy, Ronald.”*** “When have I ever?” “Hmmpfh” She makes that funny noise which somehow manages to convey contempt, pity, incredulity, scorn and a tiny hint of amusement.

And speaking of travel, Jeff gathered up his nickels and bought a ticket to Norway for KviekFest22!**** Now, I am not one of those who usually will comment upon a drive-by bit of beer writing by a stranger in a strange land but – I have to tell you Jeff did one of the most cleverest things I ever did see… he turned a beer porn photo op into a anthropological guide to making farmhouse ale – with photographs and “fig. 1” style descriptions and everything, like this:

As the water heats, the brewer prepares the mash tun. In the actual event, we used a more sophisticated steel tun with a metal strainer, but typically Stig would use a plastic tun (in the old days they were wooden) he’d prepare with a filter log and juniper boughs. (Even with the steel mash tun, he packed it with juniper.)

1. The log has a trough in the bottom and holes throughout.
2. Stig places the open end next to the faucet and then,
3 and 4., he packs juniper boughs around the log for finer filtration.

I love that the guys name was Stig.***** That photo up there? That’s the log. (More like a junk of wood to me. Logs big. But who am I to take away from the spotlight of this excellent piece of information sharing that means more to anyone and everyone than anything journalissimo submitted for crude pay?)

Speaking of being away, there was a lovely bit of exploration shared by Kieran Haslett-Moore about the times to be had in New Zealand:

I breakfast at a vibrant bakery that also does café service. A dome of scrambled eggs, sausage patty, confit mushrooms and glazed ham all spiked with Szechuan crispy chilli oil. A family dressed like it’s 1983 walk along Lower Stuart Street. They are animatedly discussing the city’s wifi service. They head into one of the city’s ‘Scottish shops’ .

Finally, a lovely piece of long writing at the BBC about Nathalie Quatrehomme and her family line of Parisian cheesemongers:

“We make lovely Maroilles washed in beer,” she said. “And we do lovely Langres in Champagne.” And aging isn’t the only way the siblings add a touch of personality to their cheeses. “In addition to being agers, we transform cheeses,” explained Nathalie, evoking a handful of offerings familiar to regulars of Parisian fromageries: Brie with truffle; Camembert dunked in Calvados and rolled in breadcrumbs. Others in the shop, however, are unique creations. Fourme d’Ambert is stuffed with a sweet fig and walnut paste to counterbalance the funk of the blue. A Camembert mendiant (beggar) is covered in jam, nuts, dried fruit and a touch of dark chocolate.

Yum. I must be hungry. Must go eat cheese. As I do, please check out the updates from Boak and Bailey mostly every Saturday and also from Stan more now on a Monday than almost ever! Check out the weekly Beer Ladies Podcast, and at the  OCBG Podcast which is on a quieter schedule these days – and also sometimes, on a Friday, posts at The Fizz as well (Ed.: we are told ‘tis gone to 404 bloggy podcast heaven… gone to the 404 bloggy podcast farm to play with other puppies.) And the long standing Beervana podcast (Ed.: which I have missed from this list for some unknown reason.) Check out the travel vids at Ontario’s own A Quick Beer. There is a monthly sort of round up at The Glass. (Ed.: that seems to be dead now… nope, there was a post on July 25th… in 2022 even.) There is more from DaftAboutCraft‘s podcast, too. And sign up for Katie’s (Ed.: now very) irregular newsletter, The Gulp, too. And check out the Atlantic Canada Beer Blog‘s weekly roundup. Still gearing  up, the recently revived All About Beer has introduced a podcast, too. (Ed.: give it a few weeks to settle in and not be as agreeable… not sure this went very far…) Plus follow the venerable Full Pint podcast. And Fermentation Radio with Emma Inch. The AfroBeerChick podcast as well! And also look at Brewsround and Cabin Fever. And Ben has his own podcast, Beer and Badword (Ed.: …notice of revival of which has been given… still not on the radio dial…)  And remember BeerEdge, too, and The Moon Under Water. There was also the Beer O’clock Show but that’s now gone after a ten year run.

*Funny joke. Ha ha. Not saying anything else.
**Seems to be a common saying in the household.
***Which is why I found the Mikkeller “reconciliation” thing so weird, dissuading people with claims from the law.
****No, you’re right – but it SHOULD be the name!!
*****“Presenter: Another man who had his head nailed to the floor was Stig O’ Tracy.“