Category: Ontario

Your “The Thaw Cometh! The Thaw Cometh!!” Mid-February Edition Of These Beery News Notes

Now that the temperatures have moderated from -30C at dawn way up to -3C, the nation asks itself what the hell was all that? There is no answer to the question. Fortunately, there is a second question: how to still look dapper in a Canadian winter while lugging a lot of beer? Well, this gent can help. First, walk around in one of Toronto’s well loved black and white neighbourhoods where people must wear vintage clothing. Then, bottle your homebrewed beer only in second hand O’Keefe quarts you have nicked from the upper bric-a-brac shelves of old taverns. Finally, invest in an industrial quality paper packaging printing press you keep in the basement solely for the recreation of 1950s brewery boxes. Easy! Speaking of being on one’s feet, Boak and Bailey have written about how they didn’t do a Dry January so much as a very mobile one, a habit that has continued well into February:

We didn’t set out to make a mission of this, but we realised about halfway through January that, as it happened, we hadn’t yet made a repeat visit. That made us wonder if we could keep it up for the remaining few weeks. We were particularly conscious that we’d tended to stick to tried and trusted favourites last year. In fact, in 2025, over a quarter of our logged Bristol pub visits were to just two pubs – The King’s Head and The Swan with Two Necks. You might have noticed the word ‘logged’ and be wondering exactly what that means. Well, Jess, an accountant and spreadsheet nerd, of course keeps track of every pub we visit.

What a good realization! We have nothing like that possiblity here so much replicate 1950s Toronto to amuse ourselves but this comes a very good second. In the US of A, something else appears to be amuse or perhaps console according to BMI :

Beer posted positive $$ growth in 4 of the last 5 wks, and Jan 2026 is on track to be beer’s best monthly trend in years, at least in these channels. Including wine & spirit RTDs in the mix brightens the picture even more; broader beer + RTD category $$ grew more than 5% with wine & spirit RTDs adding close to 2 full pts in scans. 

Booze up! And somewhat similarly Ed stood up for the honour of Guinness this week with a response to what he called a a hatchet job on the Guinness’ Open Gate brewery in London published by The Guardian:

For some reason restaurant critics put the boot in more than any other type of reviewer… I was going to the brewery as part of the CIBD Southern section’s AGM, but first we had to do the business part to do at Diageo’s HQ.  I don’t know what deal the CIBD had done with Diageo or if we were subsidised, but we paid a tenner. This gave us pie and mash, which was nice, and a pint of Guinness (brewed in Dublin). I was keen to have somethng brewed on site though, so I had a hazy IPA next, which was nice enough. I think the ABV was a bit hefty, as on top of the three pints of Guinness I’d had I was defintely feeling pissed by the time I’d fininished it. So there you have it. The Guardian journo’s main complaint seemed to be that you had to take a lift to the toilets.

For others, the trip to the pub and then to the toilet is even easier. They are visiting the pub virtually from home, a remote non-work arrangement of sorts:

The 24-year-old from Yeovil, Somerset, regularly tunes into the feed from Morgan’s Arcade Bar in Carlisle, Cumbria – despite never having been there or anywhere near. What hooks Katie in is seeing different people come and go: the women enjoying a work party, the couple singing along with the musician, the young lad trying to chat up a girl at the bar… On some nights Morgan’s Arcade Bar, which can only fit around 60 people in it, has up to 5,000 viewers on its livestream at any one time. But like other bar streams, it has been subject to bans and restrictions for reasons they don’t quite understand. Bar owner Morgan Taylor has been streaming for nearly nine months. He noticed a huge rise in viewers over Christmas, then a few weeks ago his account was deleted.

Cass Enright got out of the house and on the road in his latest installment of A Quick Beer takes us to Montreal – a favourite destination of mine – and revisits some of the great brewpubs there in a video with this intro:

Join us on a step back in time as we have A Quick Beer at three of Montreal’s original brewpubs! Discover the enduring charms of Dieu du Ciel!, L’amère à boire, and Le Cheval Blanc, three spots that have been serving up delicious beer for decades. Although Montreal offers many modern breweries and taprooms nowadays, some of our fondest beery memories over the years have been here, and they’re all still going strong.

For me, it’s L’Barouf on rue St-Denis. If you are ever looking for me, check there. Also all about winnowing the better and the best, Pete shared some firm thoughts in his column in The Times this week, always welcome sight:

My beef is not with hazy pales — those original examples were pretty good. But if you don’t need to worry about balance or clarity in the beer, and you’re throwing in enough hops to cover up any off-flavours from brewing mistakes, a hazy IPA is very easy for a mediocre brewer to make. From a drinker’s point of view, if you grew up with soft drinks and don’t like the taste of actual beer, it’s perfect. It’s also great for Instagram — everyone can see you’re not drinking a boring, mainstream beer. But instead you’re drinking a boring craft beer. A boring, one-dimensional alcoholic fruit smoothie in a gaudy can with hop monsters or skeletons on it. If I wanted to drink sour grapefruit juice, I’d buy some Tropicana and leave it in the sun for a bit. 

The many botches of “craft” is a venerable topic which even comes with its own primodrial gospel but it is true that for all its eager keener passion craft never seems to fail to find a way to fail.  Nice to see that we have a paper of record confirming what Pete called the “sustained decline.” Viva crystal malt! Viva!! Viva!!! And Phil Mellows guided me to this article in The Caterer on the why to Pete’s what including this suggested impetus:

“…we are beginning to see the movement of some younger adult drinkers towards nostalgia brands, and given our history and heritage, we feel well-placed to meet this trend through some marketing and awareness driving activity.” Brookfield Drinks has launched a trial bringing long-established premium Scottish lager Kestrel back on draught. Brookfield managing director Nigel McNally says: “We’ve shown that a brand that’s nostalgic, like Kestrel, can be repositioned and revitalised. “Most pubs are serving the same products, and the trade’s been guilty of allowing brands which aren’t authentic onto the bar. Alcohol by volume (abv) have also come down, and I think overall customers feel they’ve been short-changed. A return to brands with heritage and nostalgia is offering customers a point of difference.”

Nostalgia and getting short changed? One must be on one’s toes. Which is related to Lars’ new maxim: “if you don’t know how the beer is made then, no matter what the beer is named, you have no idea what kind of beer it is.”

Speaking of no knowing, The Beer Nut made a confession this week that I suspect is made on behalf of many of us:

Anyone who pays attention to trends within microbrewing will have noticed in recent years the explosion in variety of proprietary hop products. I don’t think these assorted extracts and powders and boosters were ever meant to have a consumer-facing role, but brewers seem to love them, and love letting us know that they’ve used them. Does that get them a discount from the supplier? I wouldn’t be surprised. For my part, I can’t help wondering if these enhancers actually enhance the beers in any real way. I’ve certainly never identified any pattern among them: which ones to look out for and which ones aren’t worth the paper their patents were filed on.

Note #1: Ludlow prices!!!
Note #2: Laura’s top tap rooms.
Note #3: Jeff doxxed.
Note #4: Burton Union Pr0n!
Note #5: Actually, no you can’t. You’d die.

The British Royal Navy has recently announced it is cutting booze rations in the service, limiting intake to 14 unit per week while on board. The Telegraph in its emailed newsletter presented a few responses to the news from readers:

Jenny Jones, however, recalled an age of largesse: “Many years ago in Malta, my husband and I were invited on board a Royal Navy ship that was giving a party. The atmosphere was convivial and, thanks to attentive stewards, I was able to enjoy several gin and tonics before dinner. “On departing, it seemed to me that the gangway had become a lot steeper. Back on dry land, our host asked how many drinks I’d had. When I said three, he told me that in fact I’d had nine, as naval tots are about triple the size of what one would get in a pub.”

Ah, Jenny Jones… what’s that? Not the same one? Fine. Me, I was once invited with a gang up the plank and onto a Canadian navy ship helpfully docked a walk from the Halifax taverns by a pal’s navy boyfriend. Among the minty green paid we worked our way though a number of 25 cent beers. I expect that sort of service is no longer offered.

The feature this week at Pellicle was written by Newt Albiston who shares his thoughts on drinking in Epping, just north of Greater London the tough town where he grew up which lives with division:

The day I return to Epping, my first trip home in some time, I can feel the tension, and the hesitance. The high street is pretty quiet, and there are lingering looks as I make my way past the various coffee chains and charity shops. Signs of the change in mood are everywhere: Union flags fly at half-mast on lamp posts, as if to declare the death of Britain as she once was, shadowed by the residue of torn-off patriotic stickers. Although I am instantly greeted by familiar faces when I walk into The Duke, the tension is still present in the quietness of the venue.

I like this: “…no fancy ginger beer or small-batch kombuch…” Perhaps related to The Duke, Stan guided us to a question this week – “what’s that smell?” Or rather…

“Olfaction helps shape our cultures, although it often does so unknowingly or without us noticing,” says (Inger) Leemans, who led the Odeuropa project. “When we talk about cultural heritage, we can think about religious rituals, but we can also think about specific scents that we’ve been cherishing and living with for a long time.”

Cherish. Hmm… I spent a good chunk of my teens in Truro, NS where the smell wasn’t always cherished and I am mindful of that reference The Breweries of Kingston & The St. Lawrence Valley by Steve Gates to a brewery a couple hundred years ago near my current place of work at City Hall which doubled as a pig sty. The next brewery to the north itself had a manure pit.  My point is that there were no scents without the full sensory array around it. Did 1890s Mild pair well with coal dust? Did Porter marry well with the pong of streets filled with horses? Perhaps we can never know.

And Charlotte Cook, brewer and scribbler, at took us along to Asturias, Spain for Everyday Drinking and shared her thoughts on the food and the cider:

When you taste the intensely rich stew, you can understand why cider rather than wine prevails in the north—the sour and fizzy is needed to cut through, cleanse the palate, and prepare you to dive in again. Cider is omnipresent in Asturias. As you walk around the town center of Oviedo on a Sunday morning, as families returning from church mix with football fans heading to an entirely different type of cathedra, cider is everywhere. Before 11 am, people will be drinking a bottle of cider for the table. Spaniards are famed for their ability to drink until the wee hours and still make it to work, school, or church as if nothing has happened. And having a little tipple of cider in the morning isn’t seen as such a stain on your character as it is at home.

Finally, some very heartfelt tributes were shared after the news of the death of beer writer Des de Moor like this from David J:

I think a lot about the pints we had one night in South London where he held court, sang songs and was so warm to everyone.

Pete also remembered Des the singer:

Des was a man of many layers. Years after the event, I discover my first interaction with him was buying the 12” remix of Charlton Heston by Stump – that was him, as half of the Irresistible Force. He made the Popbitch newsletter as Secretary of the Ramblers Association (moor, geddit?)… He was a great singer, a walking encylopedia. An absolute stalwart of judging the World Beer Awards. Never once heard him angry, pissed off, or anything other than kind and decent.

There are many more. His Wikipedia bio explains his musical side. Here he is singing Bowie and, here, an earlier solo album. By all accounts a wonderful guy. A sad loss.

Until next time, please check out Boak and Bailey who are posting every Saturday and adding to their fabulously entertaining footnotes week after week at Patreon. And look out for more of Stan’s new “One Link, One Paragraph” format. Then hunt out something in someone’s archives! Leave oblique comments on someone’s post from 2009!! Listen to a few of Lew’s podcasts and get your emailed issue of Episodes of my Pub Life by David Jesudason on certain Fridays. And Phil Mellows is at the BritishBeerBreaks. Once a month, as noted, Will Hawkes issues his London Beer City newsletter and do sign up for Katie’s wonderful self-governing totes autonomous website featuring The Gulp, too.  Ben’s Beer and Badword seems to be on pause since November but there is reading at The Glass which is going back to being a blog. Any more? We have Ontario’s own A Quick Beer and All About Beer is still offering a range of podcasts – and there’s also Mike Seay’s The Perfect Pour. Plus follow the venerable Full Pint podcast! And there’s the Craft Beer Channel on Youtube. Check out the archives of the Beer Ladies Podcast.

Your Happy Merry And Even Supportive Beery News Notes For The Week Of Blue Monday

How does it feel? That’s what Blue Monday asks of you. Katie was particularly aggrieved as last Monday was her birthday. So first of all –  happy birthday! Apparently, Blue Monday is perhaps a floater with not 100% agreement on which date it is.* Like Easter but without the medieval calculation to give some assurance as with the death date of Jesus. So you have options and need advice. Fortunately I am full of good advice on this topic. Me, I prefer to celebrate what I call “Bleu Monday” on which I eat a lot of cheese. Also, it seems to also have been originally a term that in Germany was “der blaue Montag.” and then United States when workers told the boss to shove it, as we read in 1838:

Drink till all is blue. Cracking bottles till all is blue.

Blue meant the haze apparently. Or perhaps the slightly wicked as in “blue laws.” I dunno. But I like that it also has it’s own anthem, even if it’s a wee bit Dieter Sprockets.

Beer Marketers’ Insights have a note about a little blip that could be the beginning of a bit of a bump for beer:

Pretty much everything was comin’ up roses in beer and beyond for the first week of the new year in Circana multi-outlet + convenience channels. Beer, wine and spirits all grew for latest week thru Jan 4, 2026 (including Dec 29-31). Can’t glean much from just one week, but interestingly, craft beer’s 4.4% $$ gain outpaced total beer (+2.9%) for period. Multiple top craft fams saw sales pop for the week including New Belgium, Sierra Nevada and Elysian each up low double-digits by $$, Lagunitas up 8.5% and Bell’s (+5%), Shiner (+4%) and Blue Moon (+3%) up low-to-mid singles.

And these US market numbers exclude non-alcoholic beers so it’s more beery than we often seen in the booster stats announcements. But they could also indicate that fine spirit of “fuck it!” that one finds in a time of crisis. Speaking of which, can you write about the crisis in US hard liquor sales without mentioning the tariffs that have effectively cut out a massive share of your customer bases? VinePair seems to think so:

And though distilleries share similarities with other business closures — from layoffs to managing creditors — there’s uniquely challenging inventory to deal with: barrels of aging whiskey. “They’re a little bit of a problematic asset because they can only be sold to someone who has the license to hold them,” says Will Schragis, managing partner at WellSpun Consulting. “Barrels are in-bond, so they’re non-tax paid. There are only certain licensees and other companies that can acquire them.”

No mention of, you know, lobbying for free trade as a recourse makes me wonder if there is a ex-nay on the t-word going on, lest one draw wrathful attention away from Greenland. H/T to Jeff. It’s all about getting the spend in country it seems and Americans are doing their part:

Surveys have shown that consumers feel pessimistic about the economy as they worry about tariffs and the jobs market. More than half of voters believe President Trump is “losing the battle against inflation”, according to a Harvard Caps/Harris poll of 2,204 registered voters released last month. Yet despite the economic gloom, data suggests that spending has risen across all income groups.

Mikey Seay shared a few thoughts that are not unrelated to this moment:

It’s the price. I struggle with the price of NA and low ABV beers. This is my Dry January issue. I can get behind drying out for a month. Or (what I am trying) focusing on drinking lower ABV beers. But there is a hidden suck. Low alcohol/no alcs are priced the same as regular beers, sometimes even double. It’s hard for me to get over that. It’s like, I am getting ripped off, and I have a hard time shaking that. But I must. I know it costs a brewery close to the same to make a NA or low beer, so they gotta charge the same. And that cost trickles down to the stores and bars. So I gotta get over myself there..  Enjoy my low ABV beer, and don’t be a baby about what I am paying for it. I must do this for myself and the business of beer.

One must spend. Do one’s part. Think of England and all that. One of things I appreciate locally is that Guinness 0 is $11.95 at the LCBO and the regular draught is $13.50. Trouble is… no Guinness 0 to be found in the province these days. Guinness is experiencing a height of fame and fortune – and there are good reasons for that, according to Jeff:

The world is unstable, especially for young drinkers who spend half their paychecks on small apartments. Young people are threatened by more dangers than any generation in decades: huge college debt, a machine-learning era that may eliminate entire sectors of jobs, climate change, political instability, the corruption of media and the vitriol that marks society. This is not a time for risk-taking. It’s a moment when people are taking refuge in safe ports and reliable brands. Guinness isn’t alone in this appeal—the popularity of old Mexican brands follows the same script—but it has the advantage of being a 4.2% black ale that comes with a helping of theatricality and a creamy head. It is both safe and also different from other global brands.

I think some of this turns on that 4.2%. And low calories. Theme shift. Did you know you can watch RonTV?  He’s got a YouTube channel going:

You might have noticed that I’ve posted a few videos on YouTube over the last couple of days. There will be more to follow. It’s part of my drive to document and preserve. Initially, it’s mostly material that I acquired for my book on the 1970s, “Keg!”. I conducted several Zoom interviews Which I think are worth making public. Especially as the interviewees are all past retirement age. And won’t be around forever. I’m particularly keen on recording Derek Prentice’s recollections of more than half a century in brewing. Despite my urging, Derek shows no interest in writing his memoirs. But he’s happy to be interviewed and share his memories. I already have around two hours of video. And plan to record several more. Covering his time at Youngs and Fullers.

Next, Stan has published his newest edition of his monthly Hop Queries newsletter and there is much to consider. For one thing, he shared that chart of total US hop acreage which indicates the plantings of 2025 roughly match those of both 1997 and 2008, both years before further drastic drops. He also explained what BLP flash frozen hops are:

The idea began with hop farmer Jim Schlichting, who upon retiring bought 40 acres of land next to his home and began growing hops… Basically, he freezes the hops fresh off the bines and ships them in vacuum sealed packages along with reusable ice packs. The cones should remain frozen until brew day. After thawing them, brewers may use them as they would unkilned hops, replacing each pound of pellets in a recipe with four pounds of cones. Blue Lake markets the hops to both homebrewers and commercial breweries.

Whenever I read that some blog or newsletter on beer won some award or another I always think to myself “looks like Stan didn’t apply again this year.”

Note #1: to bar or to not bar ICE.
Note #2: medical thoughts from amateurs.
Note #3: the Magnus Lounge on the ferry to Orkney.
Note #4: are people outside of the beer echo chamber aware that many many others have quite happily active social lives… without beer?**

And Jordan continues to diarize*** his weeks in detail, appointments in pub and breweries plus the scribbling for magazines and books along with the totalling up of spreadsheets. He’s found that the current bottom line in Ontario is not good news:

Among the various hats I wear, I’m historian for the Ontario Craft Brewers and I get to update their timeline on a yearly basis. Since I’m updating the spreadsheet with news throughout the year, this gives me the opportunity to get paid something for the information I’m collating. …the end of the year has been brutal on breweries. Both Goose Island and Blue Moon have decided Toronto has beaten them. If the corporate guys are out, you know things are bad. It looks like 30 physical breweries closed in Ontario in 2025 and something like four contract breweries, but who cares? Some physical breweries switched to contract status and some ownership structures are more or less impossible to parse. Can you really say Indie isn’t a contract brand because of Birroteca at Eataly? 

Can you really? Shifting from the crunch of numbers to the stream of consciousness, it’s a good thing ATJ prepared us with the subtitle of his piece this week – “an amiable ramble” – as this letter of love to beer culture touches on every corner of the pub and glass experience other than the variations on paper towel dispensers one might encounter, such as:

It is about the rattling bus snaking through the countryside with a pub at the end of the journey, the train skirting the wave battered coast with a pub at the next station, or maybe two or three, the walk through the rain, the nature of the game; under the hill all of us go at the final stage of our life but beer can be used to celebrate that passing, reconnect your memory with a swig and another swig, raise a full glass to the memory of dear old matey they all chorused, may he be never forgotten, but as soon as the rain stopped they walked out of the pub never to think of their dead friend ever again, for they were alive and he wasn’t.

Poor old matey! Gone and soon forgotten. Interesting legal news if you are into doing your own thing, a category of which I appreciate many of you fall into according to your own tumble of choice. The news is that the US District Court in Northern Texas assessed submissions in a case and last Saturday (odd date for a ruling to be issued) held:

…these documents reflect a shared First Amendment vision: Free Speech, Press, Petition, and Assembly rights combine to protect and elevate the public discourse necessary to self-government—not self-expression in all forms, and certainly not the libertine “expressive conduct” absolutism envisioned by
Plaintiff Spectrum WT… Spectrum failed to enforce its intended “PG-13” format during a drag show held off campus, as professional and student performers tasked with “breaking” and “destabilizing” sexual norms engaged in sexualized conduct more akin to a striptease…

Libertines! Libertines at a university?!? Now, keep in mind what “WT stands for: West Texas A&M University. The students of which the court determined included minors. Perhaps in Amarillo the age of majority is 35. Who knows. But it did remind me of the 2003 ruling of the Supreme Court of Canada in in the case R. v. Clay:

…the liberty right within s. 7 is thought to touch the core of what it means to be an autonomous human being blessed with dignity and independence in “matters that can properly be characterized as fundamentally or inherently personal”. With respect, there is nothing “inherently personal” or “inherently private” about smoking marihuana for recreation. The appellant says that users almost always smoke in the privacy of their homes, but that is a function of lifestyle preference and is not “inherent” in the activity of smoking itself. 

Lifestyle! Thankfully, the old wack-tabac is now legal in these parts. But these matters, in case you ever wondered, one has to be on top of one’s right to have fun as one wishes. The law of the libertines’ lifestyles may need more research.

Finally, Pellicle has a short survey out about their next steps:

It’s one thing to run a magazine based on the things we like most, but to grow and bloom into something bigger, we need our readers’ insights and support. That’s why we’ve created this survey: We want to hear what you want from Pellicle in 2026, and use your input to plan our next moves. For the next two weeks, we’re opening up the floor to learn what Pellicle means to you, and where you’d like to see it go next. The 2026 Pellicle Reader Survey is just a seven-to-10-minute task, and you can easily complete it on your phone. Plus, you can opt in to win one of three prizes…

As you know, I would pay to take a survey so the whole idea of prizes is just insane!  While you are busy with that, please check out Boak and Bailey who are posting every Saturday and adding to their fabulously entertaining footnotes week after week at Patreon. And look out for more of Stan’s new “One Link, One Paragraph” format. Then hunt out something in someone’s archives! Leave oblique comments on someone’s post from 2009!! Listen to a few of Lew’s podcasts and get your emailed issue of Episodes of my Pub Life by David Jesudason on certain Fridays. And Phil Mellows is at the BritishBeerBreaks. Once a month, as noted, Will Hawkes issues his London Beer City newsletter and do sign up for Katie’s wonderful self-governing totes autonomous website featuring The Gulp, too.  Ben’s Beer and Badword seems to be on pause since November but there is reading at The Glass which is going back to being a blog. Any more? We have Ontario’s own A Quick Beer and All About Beer is still offering a range of podcasts – and there’s also Mike Seay’s The Perfect Pour. Plus follow the venerable Full Pint podcast! And there’s the Craft Beer Channel on Youtube. Check out the archives of the Beer Ladies Podcast.

*It is, however, reliably closer to the start of 2027 than the end of 2025.
**I find this eager rush to shimmy right up next to the nutster RFK Jr somewhere between bizarre and disgusting: “…In explaining that approach, officials pointed to the social context in which alcohol is often consumed – its role in bringing people together to bond and socialize, while creating shared experiences – summed up by the idea that ‘there’s probably nothing healthier than having a good time with friends in a safe way.’ ” That’s two possible bits of bootlickery this week. A better take on the moment.
***Boak and Bailey do something along a similar line with their regular beers of the week posts on Patreon: “Running with Spectres was also on excellent form, much to Jess’s regret the following day.“

The Even More Fabulous Yet Slightly Chill Mid-January 2026 Beery News Notes

“CORK HEAD! CORK HEAD!!“

There really is no need for any further update this week is there. Andreas Krennmair posted an image of the “old interior of Schneider Weißbierbrauerei, presumably from before the rebuild 1901-1903” and this scene above was one of the tiny vignettes sitting in the back of the overall bar scene.  I can’t figure out if these gents are playing that old favourite, a game of “I’m a doggie, cork my brainpan!” or… the means by which this particular men’s club informed a candidate that they did not pass the initiation process. I find the physics involved problemative but, you know, art.

First off, some excellent reporting out of The Soo on pricing after Ontario’s expansion of beer sales to corner stores compared to grocery stores, the big brewery owned TBS as well as the government’s own booze agency the LCBO;

The editorial team bought two beers, a mass produced lager and a craft beer, as well as two bottles of wine from several locations around the city to find the best – and worst – deals in Sault Ste. Marie… A tall can of Molson Canadian will run you $3 at the LCBO, compared to progressively worse deals of $3.03 at Rome’s Independent, $3.14 at the Beer Store, and $3.81 at Circle K. For a can of Great Lakes Brewery’s Octopus Wants to Fight, the results are tighter – coming in at $3.75 at all locations but Circle K, where the surly octopus comes out to $4.04 per can. All told, a Canadian is 21.2 per cent cheaper at the LCBO than at Circle K, and Octopus Wants to Fight is 7 per cent cheaper everywhere other than Circle K.

I would point out something about that otherwise excellent research. Circle K sometimes has a nutty nutty sale price for a few pretty decent Ontario craft brews. I pop in once in a while when I am picking up a tank of gas just to check in.

And while I have been known to hover in and about the snack aisle of corner stores, I am not a taproom devotee. Too often they strike me as car dealership showrooms – “would you like to see the latest model except (in a fourdoor / with even more Citra)?” – but it was interesting to see Stan consider B+B’s thoughts on the key underlying principle involved;

It appears I may regularly come across taprooms with personalities than Boak & Bailey, but I wouldn’t argue cookie cutter establishments aren’t abundant in the US. Also, B&B tend to write short paragaphs and I try to stick to one. Their following words zero in on what I value in drinking establishments, that they are “run by human beings.” The others, without personality, I tend to forget. I acknowledge they exist, but I don’t have to think about them.

Speaking of places run by human beings, we have a new beer blogger alert. Colston Crawford, the recently retired pub and beer columnist with the Derby Telegraph has decided to continue sharing his thoughts on the topic including how the notion came to him:

It was a lunch at The Crispin in Great Longstone, in the Peak District, a week after I finished which firmed up the idea in my head. The food, the drink, the service, the ambience, was so good. I sat there thinking, if I still wrote a beer column, this one would be easy. I could dash it off right now. I’ve made two more visits to The Crispin since, the first to confirm that the previous one wasn’t a fluke, then the second was unplanned. I was with friends in a party of five, walking on New Year’s Eve morning, but the venue they’d fancied for lunch wasn’t open. The Crispin was five minutes away and a superb lunch followed.

There’s a lot of good advice in there. It is easy to keep a low pressure blog about something you have a general interest in. A striking experience will make for a good story. And it’s good to review the experience a couple of times to get the facts straight, too.

And Boak and Bailey shared an extended thread of thoughts on why people in the UK have cut back their visits to the pub with plenty their own interesting thoughts and those of others who joined in. I agree with their thought #7:

7. Basically, we’re not convinced the pub crisis is especially acute *right now*. In 20 years of blogging, and nearly half a century of being alive, we’ve never really known a time when pubs weren’t doomed and in decline. 

One of the things that concerns me about that form of doomsaying is that it always seems to be decontextualized as if pubs closing is the only difference since 1976.  Fewer are also going to church, too, over that same 50 years of existence. Many more play video games than before that point and I would expect more tofu is sold in the NATO countries. Preserving past practices as opposed to preparing to guide them through change is a bit of a fool’s errand.

Note #1: only available in Alberta, Saskatchewan, and Manitoba.
Note #2: Beer’s “Santa Claus Rally”.

Me, I’ve never developed a taste for collaboration beers but apparently the revenue authorities in Finland have, as The Beer Nut noted.  The EBCU has taken a position on the matter:

Finland is currently considering new excise-tax guidance that would effectively make many collaboration beers impossible for small breweries. Under the draft interpretation, if a beer shows more than one brewery’s name or logo (as collaborations typically do), it could be treated as “licensed production” and the breweries could lose their small-brewery tax relief for the entire year. This would impact not only Finnish breweries, but also imports and international collaborations—ultimately reducing choice for beer consumers.

This is an excellent example of the sorts of issues related to identity that can pop up in law. Obviously, if the non-brewing collaborator (let’s call them “the collaborator”) insists on putting their intellectual property in the form of a logo on a product, they are saying to some degree that the product is their work. Yet, for taxation categorization, that logo placement is argued to not indicate that the work is theirs but, instead, only the work of the brewer (let’s call them the collaboratee”.) I have no stake in the matter and have no idea how Finnish taxation policy plays out in term of brewers compared to cheesemakers or lumber yards – but I do have one raised eyebrow when I see these sorts of statements as part of the EBCU’s argument:

Collaboration beers are one of the joys of modern beer culture…  we believe consumers deserve choice, diversity and fairness. Collaboration beers enrich the beer landscape, strengthen friendships across borders and introduce consumers to new styles and tastes…

Wouldn’t the better argument be that collaboration beers are just a fun reciprocal staff training exercises for brewers that is only, for tax purposes, a businees expense and a burden upon revenue that is of little interest to consumers? After all, if one cannot detect the taste of collaboration beer… does it really actually exist?

Jeff had some interesting thoughts this week on hopeful hints he might be seeing in the US hop market and what it may mean about how breweries are reacting to the retraction, concluding:

…a last comment from me. As we exit the period of craft beer’s novelty era, when breweries made dozens of IPAs every year, it looks like it’s impacting not just the amount of hops brewers are buying, but the diversity. When I talk to brewers about new hop varieties, they are often hazy about them and most are not sampling every new one that comes out. Brewers seem to be more interested in hop products as a way of enhancing their beer. These products focus on the most popular hop varieties, which increases the “stickiness” of the major varieties.

Speaking of varieties, have a click on that image to the right. It’s a list of the top 100 plantings of France grapes posted by the American Association of Wine Economists the other day drawn from an agency of France’s agriculture ministry. I don’t have much comment about it other than to note, despite the pop culture slur, how much good old merlot* is still grown as mentioned by E. Asimov the other day in his discussion of wines you may want to explore.

Good news for cideries and brewers of New York. In this week’s “State of the State” speech, Governor Hochul announced support for local producers, as noted by KK in related to cider makers:

New York is the country’s leading hard cider producer, boasting more active cideries than any other state. Our cider industry has grown substantially over the last ten years, generating over a billion dollars in total economic impact for New York, yet there still remains untapped agri-tourism potential to explore. To support the industry and tap into the robust agri-tourism opportunity that cider presents, Governor Hochul will work with the New York Cider Association to establish New York as the State of Cider, marketing the orchards, tasting rooms, and food experiences that could become anchor destinations for visitors across the country. These actions will strengthen rural economies, uplift the exceptional work of local businesses, and establish New York as the foremost destination for American hard cider.

The Governor also indicated the “need for modernizing licensing across the board, from sports bars and cafes to airport lounges, hotels, and movie theaters.”

Conversely perhaps, Pellicle‘s feature this week is a post mortem by William Georgi of the Dutch brewery Nevel Wild Ales which had lofty and noble goals linked with but quite experimental standards:

“We were doing two expensive and time-consuming things at the same time,” he says. “Making a complex product that only a small selection of people actually like, while trying to set up a network of local farmers. A food forest like this is wonderful, but you can’t use it to make beer, as it doesn’t host perennial one-year crops”… Social sustainability was equally important for Nevel. The network of local producers Mattias established for sourcing ingredients—from hops and barley to chestnuts and kiwi fruit—showed him the challenges of farming at a small scale. “It isn’t economically viable at all,” he says. “Even if there’s a living wage being paid, the price doesn’t take into account the fact that most people harvesting the crop are volunteers. 

It’s pretty clear that the plan was not designed to pay its own way. Volunteer labour and crowdfunding plus unbudgeted expenses like organic certification were certainly signed that the business as a business was build on a weak foundation but I like one conclusion that was drawn from the experience: “…I don’t think Nevel failed. I hope I planted a lot of seeds in people’s minds about how things can be made differently.”

There was an excellent example of the old visual display of quantitative information** in A.G.’s post this week on Dry January. He shares my interest in maintaining data:

I find it helpful to keep a tally of days I drink alcohol and days I don’t. Nothing complicated, just a binary yes or no, and an aim to have at least three days off the booze each week. That’s all it takes for me to stay within healthy limits, despite working in an industry that can normalise and encourage dangerous levels of consumption. (If you recognise yourself here, check out The Drinks Trust.) Anyway… it’s Friday evening. The first one of the year. I’ve not had any booze since New Year’s Eve. Soon I will go downstairs, crack open a bottle of something nice, and have one or two drinks with some pizza while I stream a crappy-but-entertaining film – January be damned.

However sweet that bar graph, I am more a percentages guy, currently at a total of 52% dry days and 63% one or nones over the years since early November 2021 when I started keeping track. My booze budget this year is also set at around 1.33 a day, an average I beat by a few last year. Checking on that number from time to time – as well as your AST blood test numbers – are great ways to manage the hobby.

While we think on that, think on this. In the northern hemisphere, the darkest ten weeks of the year are already behind us. Soon be planting those tomato seeds. While we wait for that, Boak and Bailey are posting every Saturday and adding to their fabulously entertaining footnotes week after week at Patreon. And look out for more of Stan’s new “One Link, One Paragraph” format. Then hunt out something in someone’s archives! Leave oblique comments on someone’s post from 2009!! Listen to a few of Lew’s podcasts and get your emailed issue of Episodes of my Pub Life by David Jesudason on certain Fridays. And Phil Mellows is at the BritishBeerBreaks. Once a month, as noted, Will Hawkes issues his London Beer City newsletter and do sign up for Katie’s wonderful self-governing totes autonomous website featuring The Gulp, too.  Ben’s Beer and Badword seems to be on pause since November but there is reading at The Glass which is going back to being a blog. Any more? We have Ontario’s own A Quick Beer and All About Beer is still offering a range of podcasts – and there’s also Mike Seay’s The Perfect Pour. Plus follow the venerable Full Pint podcast! And there’s the Craft Beer Channel on Youtube. Check out the archives of the Beer Ladies Podcast.

*Once upon a time, the LCBO here in Ontario stocked Millbrook Merlot from a Hudson Valley, NY winery. Then Rufus Wainwright sang about the area. Went to the winery once around a decade ago. This is been this week’s edition of “wandering thoughts with Al”.
**I couldn’t live with anyone missing the reference.

The Over 50% Off Super Holiday Sales Saving Edition Of The Beery News Notes

You may need to turn your phone sideways to make this image fit. Or I could just center it. There. That’s better. For a long time, these weeks at the end of the year at the beer blog were a bit crazy. The Christmas photo contest (circa 2006-16) was on and I was sifting through a huge number of emails with multiple entries. Hundreds came in each Yuletide. Thinking back on that this week, I had a look through the 2010 submissions and found this lovely image sent in by Brian Stechschulte of San Francisco.  Here’s his birthday bio on Jay’s site. Another one of his enties won the contest that year. That image is of Rod Widmer among the quipment at the brewery. In what Brian described as Widmer’s cathedral. I like the glow. I’ll dip into the emails and old posts to see what else I can find to adorn these news notes throughout December.

Back to today’s news, first up the question of cash and how the UK budget reaction lead to something of a counter reaction. Sayeth Matty C.:

The worst thing about this week’s budget for me was seeing prominent figures in hospitality bemoaning the minimum wage increase because god forbid your staff should earn enough to actually afford, barely, the cost of living. For me it just demonstrates why all of this lobbying for a VAT cut isn’t so much about supporting a “dying” industry, put propping up profits for the people at the top. But no, it’s paying wages that’s the problem.

And their weekend footnotes to the weekend news, Boak and Bailey shared a similar sentiment:

Every budget goes the same: CAMRA and industry bodies lobby the Chancellor to do something to help pubs; the Chancellor does very little, if anything, to help pubs; CAMRA and industry bodies criticise the Chancellor’s failure to act and foretell doom for the hospitality industry. It’s been this way basically forever and yet, somehow, pubs continue to exist and beer continues to be manufactured and consumed.

As a person who takes home a tax based pay cheque, I have to be somewhat respectful of those lobbying for restraint.* But I am also aware that government can positively participate in economic growth and greater social good. So… and here’s the point for me… after years of ideological restraint hit by a global crisis or two there are times when the bite shared by all is for the longer term good.  As long as there is an identifiable long term good and it is shared by all.

Speaking of the burdens of the state, Drew Starr has shared thoughts on an excellent way of fighting back against authoritarianism – ban the lackies from your bar:

The kid who proudly called ICE on a carwash. Print this shit everywhere. Hell yeah, Sil! For those not from here: this is The Silhouette (nobody calls it that), one of Boston’s last remaining dive bars. For a college kid living in the area, it’s the last place you want to get banned from

We understand “The Sil” has barred a university student who called ICE on a car-wash and men in in balaclava abducted a group of nine workers. Perhaps more establishments might introduce a life-time ban.  Shaming down authoritarianism is a top drawer move.

How to cope? How to deal with the pressures of the day?  “Mulled beer!” sayeth Jessica M. seasonally through an interview with Sam Millard of Bevertown :

“The secret to making a great DIY mulled beer is in choosing the right base. The best results will come from a rich, malty profile or a sweet brown ale,” suggested Millard, who explained that “just like when mulling wine or cider, you need a base that is already really rich, full-flavoured and most importantly, not at all bitter. You ideally want something with a bit of body too, so ensure your beer is not too thin.” According to Millard: “While you may be tempted to use a super-hoppy IPA, keep in mind that its bitterness could overpower your chosen spices and throw everything off balance.

Now, keeping in mind that this is all a bit of an adver-informo piece, I still would recommend you try it. Jessica B herself was curious about this stuff a whole eighteen years ago. Me, I like to use Chimay Première, the red labeled dubbel, as the base. Tasty, strong and relatively cheap as dubbels go these days. And skip the idea of “DYI” and just go traditional with a Lambswool made with strong ale apples, sugar and ginger spice. Or, along with a lot of other options at this link, try to make Caudle if you are even more adventurous. If that is too complex, just go for try a pint of stout and port. It’s Christmas so you can just do that and even say you did.

Speaking of Yuletide, in the news from Newfoundland we read that more folks are going to get stoned for Christmas!

CEO Bruce Keating says net earnings rang in at $56.3M, a decrease of about $3.7M, mainly due to the removal of U.S products and decline in beer commissions.  Alcohol sales totalled $84.2M, down 1.5 percent however, cannabis sales are up 10.6 percent at $28.5M. Keating says those numbers could start to slow since that market is maturing. He says they’re optimistic that the Christmas season will boost sales numbers. 

Baby Jesus would no doubt approve. Speaking of which, Barry M has driven down to a depth I’ve never considered necessary over a controversy I had never heard of – are “cider” and “cyder” the same thing? Or categories of rerlated things? As a lifelong poor speller, I am gratified that the problem arises from puritans who insist every difference in spelling requires a difference in meaning:

Within English literature, early texts seem to use mostly ‘sider’, though it would appear that by the end of the 16th Century literature was generally split between ‘sider’ and ‘cider’. Both with an ‘i’. But there were exceptions of course, an dit has to be said, it was a bit like the Wild West when it came to spelling convention, with cyder, cider, sider, cidar, cicer and pommage featuring in texts of the time (thank you Elizabeth!). But let’s look at some of the cyders…

As we all know, standardization is the best friend of Satan or at least authoritarians. The minute hand, a tool for atronomers, was later added to the clock to steal time from Indistrial Age factory workers. The dictionary of Dr. Sammy J of 1755 helped create the idea of misspelling and therefore a resulting intellectual failure. And now we have this consequence, a finger pointy crisis in taxonomy which apparently turns on the factual regular but uncategorical past practice of adding water to cider now and then** which has led, hundreds of years later, to a backdating by someone deciding that the spelling must follow a practice. Sad. Distinctions can be without a difference. Let us rather embrace our negative capabilities.

Did you see what David J did? He just went and wrote the history of Wychwood for Pellicle:

“BrewDog is a modern interpretation of Hobgoblin,” says James Coyle, who was sales director at its parent brewery, Wychwood. “[The Hobgoblin identity] was built on motorbikes, grunge, and tattoos—this was the escapism of the brand.” Established by Paddy Glenny as The Glenny Brewery Company in Witney, Oxfordshire in 1983, it was renamed the Wychwood Brewery in 1990. Somehow, this small brewery in rural Oxfordshire went from selling to a few freehouses to producing a beer so iconic that it shifted 100,000 barrels a year, changed pub culture, and eventually became a global brand in the Carlsberg portfolio. Thanks to breweries like BrewDog, today we’re used to shock marketing tactics from beer firms. Many of the people I spoke to while researching this article repeated James’ sentiment about Hobgoblin being akin to the often-controversial Scottish brewery, including the fact that its initial success was driven by word of mouth rather than a huge marketing budget.

Over twenty years ago, Wychwood was on the shelves on Ontario and I posted reviews of their Fiddler’s Elbow in 2004 and Duchy Original Pale Ale in 2006. I didn’t love the bad Baggins branding of Wychwood – though not as deeply as the stupid “you’re not worthy” stuff from Stone.  I am please to say, however, that now I added a bit of info which may have assisted David in one paragraph in there – but what a beast of research. And all for you.

Speaking less of you and more of me, I am 62. When I was a teen, I worked with older seniors. People 62 were rye drinking Dads of pals who were vets of the Second World War. They were still up on ladders to fix something on the roof. Some could dress a deer. Me? Fitter than I was at 52.*** So I found this New York Times piece a bit odd. Frankly, if I was 42 around now I’d worry much more about 52 than 62.

On the theme of worry, James Beeson in The Grocer wrote about the financial troubles facing the BKeystone / Breal, a UK consolidator of brewers:

Breal bought a slew of unloved brands and then engaged in a damaging race to the bottom. This was the inevitable conclusion and the only surprise is that it has taken this long. My thoughts are with the blameless employees that will be affected by their failure. 

Breality strikes!**** He followed it up with an investigation over the legal steps being taken and their denial that they are going bust. Jessica M in DB on the same story shares that they have:

… reached out to Keystone for an update on its situation and its prediction of plans and sales for each of its brewery assets as well as asked about the fate of its brewery workers at each of its currently-owned sites. The group has, however, remained silent aside from its statements on social media assuring Black Sheep beer fans that it is “still here”.

And there have been more twists to the news of the suddenly “not here no more” Rogue including this from Doug Veliky:

It also surprised key partners including US Beverage (USB), with whom Rogue had just signed a national sales partnership, and who learned through the news and social media just like the rest of us. As part of their agreement announced on August 1, 2025 to represent the brand in the trade, members of Rogue’s national sales team transitioned their employment to the new partner company in an effort to ensure continuity and relationships. Now, without warning, USB is left with employees who were crucial to the partnership’s formation, but without a brand to sell or an understanding of its future.

Lordy. That’s not good. Clearly on August 1, 2025 the writing was on the wall in the offices of Rogue. Probably on dry erase boards all over their office walls. Did that continuity also include those employees’ accrued termination benefits rights?

Time for notes:

Note #1: “Hoolie” is a word. My late Dad was very entertained by the news that my new boss 28 years ago was so named.

Note #2: “Drunk Racoon in the Hardware Store!” I know this item is just for Stan… as he sent me the link… as if I didn’t already have the link to the story ready… just for Stan.*****

Definitely not on the hoolie, A. Gladman shared thoughts on a private spot at his parents’ home, a place to have a beer on a summer day:

There’s a spot where I like to sit and have a quiet beer when I visit them in the summer. I try to manage it at least once during each trip. It’s on a balcony, or a raised deck I suppose you might call it, that overlooks their small back garden. Wooden steps run down into the garden from one corner, and at the back a door takes you into their kitchen dining room. I like to sit there in a white plastic chair with my back to the wall, and look out to the sea, just a hundred or so yards away. Pale in the distance, the Isle of Wight rises like a cloud bank on the horizon. The wind blows; it’s always windy. The noise of waves breaking on the shingle echoes all around. Gulls and far-off wind chimes punctuate its ceaseless murmur. Somewhere nearby a rope slaps against a metal pole. 

More into this moment, Tyler Maas in the Milwaukee Record shared thoughts on his own sort of idyllic prospect, one that popped into his mind after the first major snowfall of the season:

Days like last Saturday are the closest thing we get to a “Snow Day” as adults. Any plans you made before weather became a factor are probably no more. The idea of driving anywhere seems unwise and borderline dangerous. Once you shovel the snow that’s already accumulated, all that’s left to do is wait to do it again when the flurries are through. So why not embrace the situation, put on some boots, and trudge to the nearest bar?… With driving and other aspects of everyday life temporarily removed from the equation, why not stay a while? You’ll surely burn off the calories from that extra round (or two) on the stroll home. Not to mention the energy you’ll expend during the second/third round of shoveling and when you inevitably dust off your car as the responsibilities of “real life” eventually come back into view.

Nice. Now, finally and with the greatest respect, I have to say that I can’t agree with the position taken by Laura H in The Telegraph last week on the issue of lowering the drink driving standards in England:

A recent survey has found that 58% of adult consider driving after drinking, even if the driver is within legal limits, to be “socially unacceptable.” This has inevitably emboldened the anti-alcohol lobby: already police chiefs and the British Medical Association have called for the rules to be made harsher – their proposals would push drivers who have a single pint over the limit. This is framed as a question of public safety, but in reality it’s yet another example of overzealous campaigners blaming all of society’s ills on the demon drink, without giving cause or justification.

I suppose my first issue is the language. Not sure the embolding was inevitable given those bold beings described have already been on their mission for years and years, according to the anti-anti-alcohol lobby. And not sure the campaigners are necessarily more than zealous. Can one be?****** But the real issue is without justification. This is particularly the case as the first observation is a justification: a majority of Britons are against the current scheme. So, too, the second observation: the police and doctors want stricter rules. We can disagree on the quality of these justifications but that’s what they are.  It’s also worth noting that context poses an obvious issue too. England, Wales and NI have the highest permitted levels of alcohol in all of what was once known as Europe. By over 50%. Check it out. It’s simply a fact that the criminalization of drinking and driving is a reasonable response to the harm it causes. As a lawyer, thirty years ago I spoke to an appeal of a driver who blew 0.082 so these things can be close. But the bottom line is no one is being forced to stop you from drinking. Just stop driving. Maybe try walking. Or get a cab. Or a bus. Or a bike. Or a designated driver. Or another place to drink.

And with that, I am done. It is Yule and I am off to maybe have a beer or maybe shovel or just fret about being late in getting the lights up and having note bought the pressies and what about the tree and … well… as I do that please also check out, Boak and Bailey on this and every Saturday and then sign up for their entertaining footnotes, too. Look out for Stan when he feels the urge (now that he’s “retired” from beery news posts) from Budapest or wherever – as he is getting active again. Then listen to a few of Lew’s podcasts and get your emailed issue of Episodes of my Pub Life by David Jesudason on certain Fridays. And Phil Mellows is at the BritishBeerBreaks. Once a month, as noted, Will Hawkes issues his London Beer City newsletter and do sign up for Katie’s wonderful self-governing totes autonomous website featuring The Gulp, too.  Ben’s Beer and Badword has returned from his break since April so you can embrace the sweary Mary! There is reading at The Glass which is going back to being a blog. Any more? We have Ontario’s own A Quick Beer and All About Beer is still offering a range of podcasts – and there’s also Mike Seay’s The Perfect Pour. Plus follow the venerable Full Pint podcast! And there’s the Craft Beer Channel on Youtube. Check out the archives of the Beer Ladies Podcast. That’s quite good and after a break they may well be are back every month!

*But also as one who has a list of gains and savings for more than two decades that I have influenced to the point that I am effectively appellata free resource…
**But bring back the word “ciderkin” by the way.
***I have just passed the fourth anniversary of slowly getting back from a point which same me using a cane after badly wrenching a knee weeding a zucchini patch. Why? Life stressors resolved, sure. Daily small steps like stretching and exercises, yes. But most of all daily recording the data related to more and more of what I do: intermittent fasting goals (+/-17 hours a day); hours and quality slept (one mid-week sucky sleep does not make for a medical issue); drinks intake (down to 1.27 per day ave) and to do list daily chores achieved (done… next?). But by the way that whole life expectancy shift stuff has little to do with aging and much more to do with infant mortality. So relying on that to discuss the difference between retiring at 60, 65 or 70 means zippo.
****Sorry…
*****Stan also advised he will be reading these new notes from a train between Amsterdam and Budapest so everyone wave in that direction, please.
******Do Zealots look over at the overzealous and think “Jim’s over doing it a wee bit tonight… giving zeal a bad name…”

Yes, It’s Here – The Tryptophan Thursday Edition Of The Beery News Notes

Four Weeks to Christmas Day!!! O.M.G.  I have bought nothing. For nobody. Nada. Not Nuttin’. Crap. For some it is too late! Speaking of Christmas, Laura H. has some very interesting art for sale that might be perfect for your favourite beer nerd… err… expert. I invite any one of you to buy me*  this her lovely representation of barley to the right. Far more less fleeting than a newsletter subsciption yet fewer calories than a beer. I should be in marketing.

And Eoghan shared another seasonal idea, a beer advent calendar on his newsletter:

Starting tomorrow – Tuesday 25 November – and running every weekday from now until 19 December, this newsletter will become its own kind of advent calendar of a kind, with me sending a short missive each morning from one of Brussels’ 19 municipal communes. As this newsletter’s tagline goes, these will be short observations on life in Brussels, trying to capture the feel of each of these areas, and/or my relationship with them.

A great discussion erupted on BlueSky when the news broke that heled explained many of the details related to the move of America’s oldest brewing school, the Siebel Institute, from Chicago to Montreal:

The Siebel Institute of Technology, the oldest brewing school in the Americas (established in 1872), is officially relocating its operations from Chicago, Illinois (USA) to Montreal, Québec (Canada) effective January 1, 2026. The new location address will be 3035 rue Sainte-Catherine E, Montréal (Québec), near Molson’s original brewery site (1786), the oldest brewery in North America. Siebel will be co-located with the new Lallemand Baking Academy and Application Technology Training Facility. 

Siebel has been owned by Lallemand Inc. of Montreal for about 25 years so it makes sense.  The press release also explained that “[r]ecent regulatory changes in the U.S. have made it much more challenging for many of our international students, who have become the majority of our student body, to attend classes in person.” Recent grad Drew indicated that about a third of his teachers there were not U.S. citizens. Two administrative staff – the program’s “heart and soul” – may lose their positions.

Speaking of good discussion, Jeff had a talk with himself on the question of Jeff Past and Jeff Future and the question of taste:

If only we could give those pour souls in 1975 a cup of Coava coffee, or in this example a Fresh west to 1995 drinkers, it would change their lives. But that’s not how things work. Beer has evolved partly because we have evolved along with it. All you have to do is look at different beer regions to see that the process of evolution can lead to very different places. It’s quite possible that for 1995 Jeff, the clouds wouldn’t have parted upon drinking a can of Fresh West. I might have found it off-putting in any number of ways. I liked bitterness then, and body, and just a bit of cheese grater that came from the bitterness/hop-matter synergy. It was like being slapped across the face, but with the flavor of caramel malt, and I liked it. I might have thought Fresh West was a cop-out beer, all candy aromas and no punch, not like a proper beer. I’m not sure there will be a 2055 Jeff or that he’ll be drinking beer (I’ll be 87), but I wonder what he’ll be drinking? It might be something I’d find distasteful today. Hmmm…

As we ponder those thoughts here is some straight up filler:

Note #1: David caught some late autumn light at the pub.
Note #2: Another David posted some sweet photos from a recent visit to a  lambic bar, the Grote Dorst, including a Girardin eye view.**
Note #3: The Boot Inn is still there.
Note #4: Is an influencer with only 24,000 followers actually an influencer? Or just a deadbeat?

But not cheap filler*** as there was plenty to quote from under each of those links. Think of it more as “make your own Thursday beery news notes!” Invite your friends to play along!

Back to the deets as Hop Queries version 9.07 came out this week and Stan shared an interesting observation about Nelson Sauvin that sorta parallels the changes you can notice through each spring’s maple syrup production:

The Nelson Sauvin character (in a normal season) goes through a progression from i) somewhat vegetal and dominated by green fruit character (gooseberry, etc.) to ii) brighter citrus-y with grapefruit-like notes to iii) bright, wine-y and complex with passion fruit notes to iv) building tropical complexity with brighter citrus fading to v) super tropical with sweeter citrus notes to vi) tropical with light dank and solvent-y notes to vii) fading tropical with lots of weird, random characters ranging from O/G to berry fruit. Extremely late Nelson Sauvin tends to vary quite a bit from season to season and can express a wide array of characters, including appealing and un-appealing ones.

A wide array of character? Something like myself. Speaking of deets, this week’s feature in Pellicle by Fred Garratt-Stanley goes where too few stories dig into – back of house at The Fat Cat:

Only when you walk through The Fat Cat’s cellars can you truly appreciate the size of the operation. Underneath the bar there’s a well-stocked keg cellar with four cask lines, but it’s out back where the magic happens. There are two gleaming, air-conditioned cellar rooms lined with stillages, each of which holds somewhere between 30 and 40 firkins and pins that are either tapped up or settling down. Beyond the glass washers are multiple store rooms and an additional cellar, where a handful of the pub’s biggest-selling beers are racked up in huge, 18-gallon vessels. The site is vast, responding to a level of turnover established over decades spent serving reliable, perfectly conditioned cask beer. 

I have worked back of house in a playhouse, bars and restaurants, on election nights and, of course, have seen the backs of many things through law. It is all very good interviewing an owner in the front and hearing the stories but digging into the back and underneath of things where the unpretty can be found tells you what is really what. Are the corners clean? Is the staff sullen? That’s great work up there.

And The New York Times ran a story this week on Germany’s waning interest in beer:

Germans are drinking a lot less beer. “In recent years it was always 46 percent, 47 percent, 48 percent who said, ‘Yes, I drink beer,’” said Marc Kerger, president of Einbecker, referring to consumer surveys. “And this year just 41 percent. Forty-one percent is dramatic.” Alcohol consumption in Germany has been sliding for decades. But the sudden, accelerating drop has caught brewers and bar owners by surprise.

Twist in the tale from Jörg Biebernick, the chief executive of Paulaner: “Half of our sales in Germany are actually non-beer…” What are people doing if they aren’t out on the big binge? According to The Guardian, at certain exclusive clubs they may be on the little one:

For all the talk of generation Z eschewing alcohol, drinking shows no sign of dying out. There are indicators of restraint – the Manchester dessert menu features a two-sip, 60ml mini-version of an espresso martini, for £7, if you prefer an alternative to stodge – and there is “a pocket, from 26- to 30-year-olds” who drink less, says Carnie. But the bigger trend is toward “clean” cocktails, with fewer ingredients and less sugar. The multicoloured, juice-laden, bafflingly named cocktail is old hat. “I get it, because if I go to a bar, and I don’t understand the menu, it annoys me,” the barman tells me. “A cocktail isn’t cheap. If I’m spending money on a cocktail, I want to know I’m going to like it.”

And Katie illustrated another aspect of what’s been going on it terms of culture change at a personal level:

…sometimes I don’t drink because of my MH, sometimes I don’t drink because I don’t feel like it, sometimes I don’t drink because I’m training the next day and want to sleep properly. Don’t raise eyebrows, don’t make it seem like I’m pregnant. Don’t be a dick. Just say okay.

Sleep. Sleeeeeeeep. Katie is spot on in many ways. But still, also in the NYT, there are still people experiencing this sort of night:

Through the window of a dark restaurant we saw a man illuminated by a disco ball who was singing from his chest. He waved at us. We waved back. He unlocked the door and invited us in. Over a bucket of cold Singha, we sang “Happy Birthday.” The owner brought out a brownie topped with a blazing flare on the house. I apologized for the intrusion. “Please kick us out any time,” I said. He smiled and handed me Post-its and a pen. “Just make a list of songs,” he said. Another bucket of beer appeared, along with some peanuts. It was a beautiful night, and we had found something dumb to do.

I have made a point of excelling at finding something dumb to do. To the contrary, Jordan visited a tiny brewery in TO that’s won Best New Brewery in Canada in the 2025 Canadian Brewing Awards.:

At Bickford, what you see is what they have. The space, whose colour palette includes a lot of orange, can’t sit more than 30 people at a time and one assumes that on nights when Dungeons and Dragons groups come in, the only place for drinkers must be at the bar. The main space is not quite as large as a midtown one bedroom, but has been retrofitted as one of Toronto’s smallest breweries. Usually I have to guess at the size of brewing equipment, but everything is labeled. Andrew is brewing 250 litres at a time.

And David J. has shared the background story of another desi pub, the The Century Club in the Forest Gate section of East London which was born from 1970s bigotry as owner Peter Patel recalled:

“We went to the Wheatsheaf,” he recalls. “We didn’t know that in the evening it used to get bikers coming in and they chased us out.” Peter faced similar prejudice in those days when he visited a pub with friends in Lewisham, South London, where I now live.  A racist purposely spilt his drink on him, claiming Peter had tripped him up and demanded more than another drink. The atmosphere turned rancorous, the publican sided with the attacker and the Asians were kicked out despite already spending about £40 (the equivalent of £300 today). “It was a lot of money as a pint used to be under a pound then,” he says. “We did nothing at all. That’s when I decided we needed something for Asian people.”

What else? Well, the ISBFX declared an ending**** and Ed noted another sort of end of things, the end of CAMRBG:

…when a heresiarch founded a protestant beer sect called the Campaign for Really Good Beer (CAMRGB) in opposition to our mother church I was not filled with pleasure that I get from say, reading about nestorianism. I must confess that in my arrogance I had come dangerously close to advocating for something similar to the CAMRGB in the early days of beer blogging. Back then whinging about CAMRA was something we all enjoyed…until I realised some of the people were not whinging about the home team but were in fact the opposition. I repented my sins then, and despite my occasional confusion over theological matters and distaste for modernism, my faith has not been shaken.

Fine, one or three more notes:

Note #6: “This is the cheeriest Norfolk pub I’ve ever been in…”
Note #7: Rogue left $16.7 million owing to others after earning only $19.7 gross revenue in 2024.
Note #8: Pink Gin in Interwar China.

Lastly, we talk a lot about beer and monks but Kathleen Willcox reminds us in DB that they established much of what we understand about wine classification, too:

After Rome fell and the Early Middle Ages ushered in intellectual decline and infrastructural decay, monastic orders did not just preserve wine culture; they elevated it. Monks across Europe, particularly Benedictines, Cistercians and Cluniacs, planted vineyards, documented practices and sustained international wine trade. Burgundy became ground zero for evolution and innovation. The observant Cistercians, who owned vast vineyard holdings, first noted how separate vineyard blocks produced different results. They were the first to record these observations, linking differences in wine to soil, climate and elevation. Their careful mapping of micro parcels on the Côte d’Or laid the foundation for the cru system and the modern concept of terroir.

There. That’s it for this week. The United States is in a gravy soaked reverie that may well last into early December. As they/you recover, please also check out, Boak and Bailey on this and every Saturday and then sign up for their entertaining footnotes, too. Look out for Stan when he feels the urge now that he’s retired from Monday slot… maybe … maybe not. Then listen to a few of Lew’s podcasts and get your emailed issue of Episodes of my Pub Life by David Jesudason on certain Fridays. And Phil Mellows is at the BritishBeerBreaks. Once a month, as noted, Will Hawkes issues his London Beer City newsletter and do sign up for Katie’s wonderful self-governing totes autonomous website featuring The Gulp, too.  Ben’s Beer and Badword has returned from his break since April so you can embrace the sweary Mary! There is reading at The Glass which is going back to being a blog. Any more? We have Ontario’s own A Quick Beer and All About Beer is still offering a range of podcasts – and there’s also Mike Seay’s The Perfect Pour. Plus follow the venerable Full Pint podcast! And there’s the Craft Beer Channel on Youtube. Check out the archives of the Beer Ladies Podcast. That’s quite good and after a break they may well be are back every month!

*…or, yes, anyone you care for than me… if that’s even possible!
**I got a couple of these well over a decade old, the remnants of the stash. probably should open one to check see.
***Or… actually… I don’t know what to think. Hope it was worth it.
****As in read to the ending…

The “Happy False Thanksgiving Week !” Edition Of The Thursday Beery News Notes

We started watching the Ken Burns documentary on The American Revolution – which is a bit of a weird experience for someone living in a city settled by Loyalists. To be fair, regular mention is made of the experience of people enslaved in the third quarter of the 1700s as well as the fact that Indigenous nations were facing further dislocation. But the usual balance of one-third Revolutionary/Patriot, one-third Loyalist/Tory and one third just wanting the whole thing to go away doesn’t yet seem to be the guiding principle.* We’ll wait for further review after the next few episodes but seeing as we are (i) seven weeks after True Thanksgiving and (ii) a week out from “The Day before Black Friday” – aka the true start of the holiday madness – we’ll still raise a glass and wish you readers to the south a happy turkey day next week. The results of my own micro-colonial style dried bean harvest picked this very week is offered in solidarity.

Plenty of good reading this week. Let’s start a bit further back in history. Merryn gave the heads up that there was report published on the making of malt in the Paleolithic including at archaeological sites in Greece and Iraq:

The authors concluded that there was diversity and complexity of plant preparation at both sites, based upon the condition of the plant macrofossils that they found. People were processing wild pulses, nuts, grasses and cereals using several techniques, including crushing, pounding and grinding as well as soaking, steeping and mashing. Although many were made from pulses and nuts, some of the carbonised food fragments resembled charred bread-like foods or finely ground cereal meals, similar to those found at Neolithic and later prehistoric sites.

More recently – though personally it feels about as long ago – once upon a time about twenty years ago, Rogue had good representation on the shelves of Ontario’s LCBO with their reviews** being a regular topic around here. From 2004 to 2012 or so it was personal favourite, then a nation and then it was, for folk like me and Ed, a bit of a disappointment that lost my patonage. And now it is gone, as Jeff records in yet another brewery obit.

The news that Rogue had suddenly slammed shut the doors on all their pubs and breweries is growing more shocking the longer we have to consider it. As recently as last year, Rogue was still one of the largest breweries in the US—50th, according to the Brewers Association’s most recent report. It had been declining a bit in relative numbers on that list, but apparently still selling quite a bit of beer. It wasn’t a new start-up managing risky gambles, either. Rogue has been around 37 years, over three decades of them in their large brewery in Newport… These kinds of breweries don’t just close up in the dark of night. And the way the announcement was handled, with nary a word to the press and crudely-scrawled “closed” signs on the doors of their properties made it all the more surreal.

Interesting. “Crudely Scrawled” was the name of my punk ban in high school back in ’79. Little known fact.*** Chronologically speaking, Ben wrotes about the next stage in Ontario’s beer retailing history tightly following the entry of Rogue into the market – the era of the chosen of Toronto:

We – and by we I mean the brewers, the sales reps, the owners and the collective, foaming-at-the-mouth weirdos on the fringes — we beer writers and nerdy zealots with ink-stained tasting note Moleskins and Untappd obsessions — were a tribe of rabid gatekeepers. We knew what craft beer meant and, brother, if you were trying to fake it, you’d get fucked six ways to the weekend.  Pretenders were roughly shown the door — given a tongue-lashing by a frothy-mouthed and petulant Jordan St John at a beer festival, thoroughly trounced in posts on that esteemed journal of record, blogTO, or – worse – eviscerated in the merciless hellscape that was bartowel. Authenticity was the only currency worth a damn, and it was guarded and fawned over like a dusty six-pack of Westvleteren purchased from Brock Shepherd when he closed Burger Bar. Many a contract brewer was sent packing, red ink on their balance sheet, a case of Hogtown Brewery glassware rattling under their arms and their tail between their legs. But every revolution devours its children. And the fever broke. 

Then came fruit flavouring, then kettle sours and then it all went to fruity IPA Hell. And then… we’re here! The end. And where is here now – and what level of Hell is this now? According to Mudge, it’s Malebolge Level 3.4:

…the latest domino to fall is Fosters Lager, whose makers Heineken have announced that its strength will be reduced from 3.7% ABV to 3.4% with effect from February next year. It’s perhaps surprising to remember that it was 4.0% as recently as early 2023. Heineken claim that this is due to the drinking public demanding lower-strength beers, but in reality that is totally disingenuous, and the underlying reason is obviously the immense saving in beer duty. The British beer market was once dominated by what were regarded as “ordinary strength” session beers in the 3.6-4.0% strength range. But, over the past couple of years, since the duty cut-off at 3.4% was introduced, this entire sector has been pretty much wiped out, at least as far as keg beers are concerned. Carlsberg, Fosters, John Smith’s, Worthington, Boddingtons and Tetley have all been cut, leaving Carling as the last mass-market beer standing at 4.0%.

And in addition to the increasing weakness of the stuff, Pete asked us to consider the increasing price:

By March 2020 the average price of a pint of lager in the UK, according to the Office for National Statistics, had hit £3.75. In January 2025 it reached £4.83 and soon breached £5. Maybe those men in Stockport aren’t going to the pub any more. But what about everyone else? How much is too much for a pint? “I think we’re already through the barrier,” says Kate Nicholls, who chairs the trade organisation UKHospitality. “The £5 pint was a watershed for a lot of people. It’s different around the country, of course — it’s already more than £10 a pint at some London venues — but people everywhere are staying at home and pubs are closing. Our main competition is the sofa.”

And he shared a follow up cartoon in The Guardian on the same theme. Being a great indoorsman myself, the sofa has been a big part of my life so, yes, a night it the pub has been a rarer sort of event even for me. Drinks on top of meals while looking across the table at kids who all are card carrying drinking adults does put a chill on the thrill of a night out. Special occasions only. Miself out and about, reporting from the entertainments, Ed says “Quarts are Back!”:

I have been delighted to see the return of beer served in quart measures, albeit in plastic skiffs at concert venues. But sadly the word quart has become archaic in British English, and there was some confusion when I asked for two pints at the bar. Did I want two separate pints or two pints in one container? If we bring back the work quart this wouldn’t be a problem.  The quarts were advertised by a sign behind the bar encouraging people to “Upgrade to a two pint cup”. My humble suggestion is that they could start the re-education by simply adding “(quart)” to the sign after “two pint”. I’m sure people would soon catch on, after all we’ve managed to get by a random mix of metric and imperial measurements for decades.

That’s the whole post! As he is named, so he writes. Briefly. And as with sofas, so too I am with quarts. Though it has been a few years since I pulled my 1850s pewter pot down from the shelf. In the upper Ottawa Valley of the 1990s, one could refer a night out in the pub (before there ever were any kids!) as “going pinting” which led to uproarious laughter one day when I said I was “going quarting” as a lot of plain old beers like 50 or Laurentide could be bought just over the river in Quebec at a dep by the box of six… or was it by twelves?

So quarts are back… but you know who isn’t coming back? “Billy No Mates” sure ain’t – if it’s later than 9 pm and he’s trying to get into the Alibi in the suburbs of Manchester:

In an Instagram post founder and owner Carl Peter said the policy is in place ‘for the safety of guests’ and to prevent groups being ‘mithered’ by solo drinkers and to protect them from a ‘nightmare’ should ‘something happen to them’. After then citing an example where a hopeful customer described the policy as ‘discrimination’ and a disagreement about ‘being woke’, Carl said: “Sorry mate, you’re very easily offended. Are you single? Do you mean it’s because you’re single? Is that what you think this is saying?” The clip also shows an image of the bar’s entrance policy sign, which reads: “No single entry. After 9pm, Alibi does not permit single entry. If you are with guests already inside the venue, please contact them in advance of entry. This is for the safety of all guests.”

Seems like a nice spot, a cocktails bar featuring karaoke. Sounds like a simple “no arseholes” policy to me. Conversely but also in Greater Manchester, look who they did let in… pub quiz cheats!!!

Huddled around their tables, locals poured into The Barking Dog each week to take on a pub quiz – but one thing was amiss. The same team kept winning the prize of a £30 bar tab, leaving regulars scratching their heads and some stopped turning up in protest. Then, a twist. Bosses at the pub in Urmston, Greater Manchester, said they received an anonymous tip-off and caught the team “cheating red-handed” when players were spotted whispering into their smartwatches to get answers.

Along with the barred cheats, the union sets of Marston are now wandering around and may have even gone into hiding, as Laura Hadland illustrates in her report from Glasgow:

The business experienced significant financial distress, despite its recent injection of crowdsourced funds. Gareth Young, the brewery’s founder, has confirmed that Epochal has ceased trading, as efforts over the last six months to find a brewery partner to help revive the brand, have been unsuccessful. The company from which Epochal rented their Payne Street location, Cairn Business Solutions, reclaimed the unit in April 2025, taking back the keys and claiming ownership of the goods and equipment inside – including the historic union – due to a significant accrual of unpaid rent. The union itself remains safe inside the warehouse. 

Safe inside. That’s me. Man of the sofa. Which reminds me – the bumper crop this week now means I have to offer a few quick notes:

Note #1: pro-level whisky tasting.
Note #2: pro-level tariff fighting.
Note #3: “The Generosity of Beer People at the Bar“.
Note #4: “Eating and drinking in South Tyrol“.

Pellicle‘s feature this week is also about one sort of pub, the much mentioned often at the receiving end of comment – but perhaps not so fully unpacked thing, the micropub… specifically The Dodo in London operated by Lucy Do all as portrayed by Joey Leskin:

What makes a micropub? Lucy defines it clearly: “Micropubs are fiercely independent, supporting not only breweries but producers from graphic designers to crisp makers.” They have limited capacity and typically reject TVs and loud music, prizing conversation as the main form of entertainment. The forming of community is inherent and inevitable, with patrons unlikely to sit in isolated silence because—simply put—everyone is physically close. Over time, a community of ambassadors for The Dodo has emerged, calling themselves (with some irony) The Hanwell Massive. They’re easy to spot: Donning Dodo T-shirts at every beer festival, they span age, race and gender, and represent an almost cult-like following. Lucy laughs at the cult comparison, but knows it’s not that inaccurate.

A pretty attractive concept. Totally foreign to these parts. As foreign as those backstreet Tokyo ramen dives on TikTok. As foreign… as a very foreign thing.

While I am a fully signed up member of the Flag Institute,**** Boak and Bailey’s observations at Patreon about the English flag as poltical symbol in pubs was a good reminder that some foreign things are not as charming but it may be something that is undergoing change:

One of our local establishments has been flying several such flags as long as we’ve known it. Then, in around September, the management chose to take them down. Whatever was going on nationally they wanted no part of. The George on the Isle of Dogs wasn’t flying its own flag either, and The Alex in Canning Town was also unadorned. In reality, we’ve seen very little flag flying anywhere, except in the occasional outlying Bristol suburb. Even on the Isle of Dogs it seemed to be emanating from a single house with the concentration of flags reaching a bizarre intensity in and around its back yard. Presumbaly just one slightly odd person who really ought to get out more.

You want to get out? You should – and when you do you should take the advice that was a starling revelation within seven seconds of me reading the following words of Courtney Iseman at Hugging the Bar after two seconds of an intial mindless “yeah right… pfft!” reaction:

Just this past month or so, I’ve been upstate New York; in New Hope, Pennsylvania and nearby areas in New Jersey; and around New England—western to eastern Massachusetts, New Hampshire, and Portland, Maine. At 90 percent of those bars, you’re much more likely to find vanilla appearing in more than one cocktail, and an overall menu so loaded with fruit that it’s clear the alcohol is supposed to be all but hidden. As a drinks writer, it’s an important reminder of how small our scopes can get when they should be sprawling—sure, savory cocktails are absolutely a trend, but it’s important to remember it’s not what the average Joe is sipping on. As a savory cocktail lover who involuntarily gags at the mere thought of a sweet drink, I wish this trend were indeed to grow further.

Why my strong reaction? My dream of a global savory porridge industry.**** Cheddar cheese with rosemary tips mixed in a steaming bowl of Quaker Oats. Bacony Red River cereal with brie and basil. Why not? Why is this not a thing? Something to have with a savory cocktail. Something… to pair…

That’s it. Another week goes by. As you contemplate my unfortunate sharing of thoughts on the Loyalists, sofa dwellers, flag collecting and savory oats,**** please also check out, Boak and Bailey on this and every Saturday and then sign up for their entertaining footnotes, too. Look out for Stan when he feels the urge now that he’s retired from Monday slot… maybe … maybe not. Then listen to a few of Lew’s podcasts and get your emailed issue of Episodes of my Pub Life by David Jesudason on certain Fridays. And Phil Mellows is at the BritishBeerBreaks. Once a month, as noted, Will Hawkes issues his London Beer City newsletter and do sign up for Katie’s wonderful self-governing totes autonomous website featuring The Gulp, too.  Ben’s Beer and Badword has returned from his break since April so you can embrace the sweary Mary! There is reading at The Glass which is going back to being a blog. Any more? We have Ontario’s own A Quick Beer and All About Beer is still offering a range of podcasts – and there’s also Mike Seay’s The Perfect Pour. Plus follow the venerable Full Pint podcast! And there’s the Craft Beer Channel on Youtube. Check out the archives of the Beer Ladies Podcast. That’s quite good and after a break they may well be are back every month!

*One of my American cousins is making fun of me for this position.
**Remember reviews?  Like “the ten imperial stouts I had this weekend“? Lordy!
***Because the logo was so hard to read! Total lie. Totes fibafibironies.
****Neeeeeeeeeeeeeeeeeeeeeeeeeeeeeerd!!!

The Beery News Notes For That Post Canadian Thanksgiving Emotional Letdown

Actually, it’s been a good week this week. Forget that headline. While not at the level of “I’m a traffic cop in Spain under Franco and it’s Christmas so give me gifts of booze” good (as illustrated to the right) it’s been good.  Week off for yard work. And Monday’s Thanksgiving turkey came out of the oven in fine shape. We even had a last minute guest which meant we had to be on best behaviour and, get this, I couldn’t even each over the table for seconds of stuffing bare handed. Sheesh. And my vote for the Cardinal* even tied my preferred runner up the Crow** so that worked out well. Annnnd it was heartening to see the fans of the Blue Jays not repeat past bad behaviour when the Mariners took the first two games on the road care of, in part, a great Canadian.

Where to begin? The past! Last Thursday after that week’s edition went to… well, after I clicked on “post”, Liam shared an interesting piece on the joys of finding an excellent set of observations from the past:

While trawling through newspaper mentions for old pubs for yet another historical project, I came across a smattering of repeats in numerous papers in 1908 of a piece of pubcentric prose under the title, ‘The Delights of an Old Alehouse.’ It really gripped me as I read it and brought out some of the emotions mentioned above, but it wasn’t in any way familiar to me which seemed odd, as it was extremely well written and clearly done by someone with a lot of talent. Luckily, at the end of the piece the author – Charles Hugh Davies – was credited as well as the source of the original publication, which was The Pall Mall Magazine. Some sleuthing and searching finally led me to the piece, which is actually just a small part of an article titled ‘An Essaie in Prayse of Beer’ which is a much broader love letter to beer, and especially old ale, as was hinted at in the excerpt I had read. I can’t find it in any other source (apologies if it has been covered by others and I’ve just missed it.)

Good work. Sadly, the hunt for information on line has become harder as sources are removed from public access. It’ll only become harder as A.I. search narrows what you need to know. Which really was the underlying point about brewing history that Pope Leo was trying to make the other day.

And Gary has been digging into the old records this week, too, focusing most recently on Old Vienna beer – both Ontarian and Ohioan – and some almost eerie machinations on the part of my personal hero E.P Taylor:

Since Ohio was ground zero to market Red Cap Ale and Carling Black Label beer made in Clevelend, it makes sense that Canadian Breweries wanted to add Old Vienna to the American portfolio, at least initially as an export. If Canadian Breweries bought the rights to Koch’s Old Vienna from the receiver, a potential obsacle to such marking would be removed. Presumably O’Keefe Old Vienna did reach Ohio, as it did other states in the north. in the 1950s…

While E.P. clearly had a thing for Ohio, there are still questions questions questions and he’s on the hunt. Fortunately there are also answers at least etymologically speaking! On “steaming“…

The word ‘steaming’ for being drunk stems from when people in Scotland used to circumvent Sunday licensing laws by taking to the water. Public houses were closed, but steamships weren’t. To be ‘steaming drunk’ made its way into public parlance.

Also on another aspect of the question of “what is history,” Chalonda White of Afro.Beer.Chick posted about the meaning of National Black Brewers Day and how it is still not properly appreciated:

National Black Brewers Day isn’t just about history. It’s about continuity. It’s about connecting ancient African fermentation to modern Black ownership. It’s about giving credit where it’s long overdue. When I pour a pint on this day, I’m not just thinking about the beer. I’m thinking about the people. I think about the enslaved brewers whose hands shaped the recipes. I think about Theodore Mack Sr., who bet on himself when no one else would. I think about Celeste Beatty of Harlem Brewing Company, who became the first Black woman to own a craft brewery in the U.S. and did it with unapologetic Harlem pride. She turned her love for the culture into liquid storytelling.

In another context of the search for authenticity, Ron shared his experience of attending the Norsk Kornølfestival in Ålesund, Norway over a series of posts including breakfast photos as well as observations on framhouse brewing:

The house is a log cabin with one of those turfed roofs which are pretty common around here. Next to it is a roofed fire pit, where a cauldron of water and juniper twigs are bubbling away over a wood fire. They never brew with pure water. It’s always juniper infused. The farmer, his brother and a mate are doing the brewing. Occasionally, giving the water a stir with a long wooden stick. Mashing takes place in a stainless-steel tub. Though they have some wooden tubs to show us how they used to do things. Water is transferred in buckets to the mash tub. To which the malt is later added. No measurements, either of the temperature of the water or the weight of malt, are made. It’s all very casual. Done by eye and experience. While the mash is standing, we go off for lunch. Which is more potatoes and cold cuts. It fills a hole.

As a bonus, there was also some sensible maritial fest-going advice from Ron like when he made: “…some cheese and salami sandwiches to eat at the festival. I saw the price of the food they’re selling there. I’d never be able to look Dolores in the eye again if I paid that much for nosh.” As always, I am with Dolores in these matters. Less realistic is the news out of the GABF last week… if BMI is to be believed:

At Boston Beer’s annual GABF brunch Oct 10, it felt like a throwback to the heady days of early craft, an optimism that might’ve seemed defiant if it hadn’t had receipts from the night before. BA prexy Bart Watson opened the event by noting that despite the “gloom and doom” in craft, Thurs night’s crowd had produced a “lively festival” with “not a phone in sight.” Bart said “that’s the spirit we need to find – people connecting over great beer.” Boston Beer prexy Jim Koch echoed Bart, saying GABF’s opening “was an illustration of the creativity and vibrancy of the craft beer movement and our ability to evolve, change, add more layers to what we do.” 

You will remember Boston Beer, the firm that one is advised now makes 30% of its revenue from beer making. Clearly not part of the post-passion universe. More connected to the reality-based reality is Mike Seay who visited an old friend – a brew pub:

In this era of Craft Beer, with more places closing than opening, my area got a nice boost with the return of a local brewpub chain that is tied to the original microbrew wave in the 90s. That place is Sequoia Brewing in Fresno. It closed for a while, lost owners, and felt like it would not return. But it did return, with new owners. Thankfully. Brewpubs fill a gap for most of us beer geeks. The gap of having kids. Or a partner that isn’t into going to taprooms. With a brewpub, both can be happy. Food for the ones not really into beer, and craft-style beer for us beer geeks. Usually, brewpub beer rises up to a respectable level of beer, but not a “I want to buy this in a store” level. That there is the rub for us.

And (also) out and about but farther afield was Retired Martyn as well as Mrs RM who’ve (also) been looking for happiness care of a beer and a bite in Romania and found it at the Grand Café Van Gogh:

We’re in a modern apartment near the University, Romana a mix of youth and decay… Appropriately, the city is full of umbrellas, in Umbrella Street and the Grand Café Van Gogh which is one of Mrs RM’s ticks. Obviously those paintings aren’t all original Van Goghs, that would be silly, but they are high quality prints and this is the classiest place in Old Town by a distance. Big brewery beer, CAMRA would be appalled, but a black lager is matched expertly with…. Papanasi, your Romanian mix of doughnuts, cream and fruit.

I hope the service was up to scratch. I’ve done service – missed putting in the order, dropped the beer, invented “diming” to maximize the tips, took shit from the kitchen staff – but I never had to work it like a waitress. For Pellicle, Rachel Hendry discussed the role in pop culture and her own life:

What is it that you want from your waitress? Efficiency, charm, a smile, care, attention to detail, an attractive physique, a winning personality, a sense of humour, wisdom, empathy, experience—the list goes on! All of that flair! No wonder she’s so popular! But how much of a person are you really entitled to? The Waitress moves among her audience members, weaving her way past tables and into their lives. She works within her community—there’s that animation, there’s that exposure—performing for them as is the requirement of her work. How much should The Waitress give and how much should she restrain? How much are you paying for?

Excellent stuff. And from India, we learned there was much surprise on what people found out their drinks tab was paying for:

A liquor bill of a restaurant in Rajasthan has been going viral on social media. But why? Well, it levies cow cess among other taxes, including CGST and SGST. The tax, which was introduced in 2018 to support cows and cow shelters in Rajasthan, has triggered a debate online.  One user said, “As much as I want the welfare of cows (or all animals for the matter), I don’t understand the concept of cow cess.” Another said, “The irony is the Jaipur-Jodhpur highway, which is littered with cattle loitering on the road, making it extremely dangerous for commuters. Rajasthan govt is barely doing anything for the rehabilitation of cattle/cows.”

Sticking with news from India, there is a shortage of aluminum cans for the domestic brewing market that strict regulations are making worse, according to Jessica Mason:

Domestically, aluminium can suppliers such as Ball Beverage Packaging India and Can-Pack India, have revealed that they have already reached maximum capacity at their sites and will not be able to increase supplies for at least 6-12 months unless production lines are added or expanded in some way… At present, due to the QCO, the beer industry cannot import cans from foreign vendors as BIS certification can take many months to process. To avoid a shortage in beer supply, local reports have outlined that the BAI has lobbied the government for a “short-term regulatory relaxation” of its QCOs to ensure uninterrupted supplies from other countries.

Interesting then that Canada is courting India as a market for the supply of our metals. We make a lot of aluminum that could suppliment local production. If, you know, Mr. Trump lets us…

And then… there was much response to that nice light piece in the NYT by Mark Robichaux originally titled “Opinion – How to Save the Craft Beer Industry“*** on what US craft beer can do to save itself. Some sensible… (…maybe…) Others not so much**** or worse. Me, I wonder if  it can be saved as the taint of “your uncle’s drink” is now so well upon it. Not to mention the whole general slump of interest in booze thing.***** But what I liked most in the piece is how it makes an attempt too rarely seen with the general topic – an attempt to set out a reasonable argument. Four arguments in fact… of varing decrees of validity. The best one is the third of the four:

Craft beers also need smarter labels. The industry built its identity on personality, with quirky mascots, puns and inside jokes as logos. It was fun — until it became clutter and noise. My beer aisle now looks like a vertical Comic Con merch table. Today’s overwhelmed consumer doesn’t have time to decode a beer called Sour Me Unicorn Farts (a glittered sour from DuClaw), Purple Monkey Dishwasher (a chocolate peanut butter porter from Evil Genius), or Hopportunity Knocks (a perfumed, piney I.P.A. from Caldera Brewing Company). They want to know: What does it taste like? Will I like it? Design matters, yes, but clarity matters more. Make labels that tell drinkers what’s inside, not just what’s funny at 2 a.m. in the brew house.

Certainly a point we’ve heard, agreed with or disagreed with****** over the last few years. Consumers (not nerds, not trade staff, not beer writers) are not aided by in joke branding design. AKA the exploding bubble gum machine effect. But he misses the mark for me on issue #1 on the IPA problem, complaining that “…most taste like pine resin…” and not that anything that tastes like anything can be called an IPA now and that it loops into issue #3 above. Issue #2 is an observation on strong beer that is both true and also a bit dated by, you know, fifteen years. While it’s sorta true there’s plenty of beers being made which are not like that so, you know, buy those. Issue #4 is just a sensible observation that good beers should come in smaller cans… but plenty do.  One take away for me is this: if a reasonable writer and a reasonable publication like this is suffering from as serious a misunderstanding of the whole topic as a number of beer writers allege… have the last twenty years of public writing about good beer been an utter and too insular failure?

That’s it for now. Not as long as last week but that was nuts. While you beg for more more more, please also check out the below mentioned Boak and Bailey every Saturday and sign up for their entertaining footnotes, too. Look out for Stan when he feels the urge now that he’s retired from Monday slot… maybe … maybe not. Then listen to a few of that now newly refreshed Lew’s podcasts and get your emailed issue of Episodes of my Pub Life by David Jesudason on certain Fridays. And Phil Mellows is at the BritishBeerBreaks. Once a month, as noted, Will Hawkes issues his London Beer City newsletter and do sign up for Katie’s wonderful self-governing totes autonomous website featuring The Gulp, too.  Ben’s Beer and Badword has been on hiatus since April but the archives are out there with the all the sweary Mary! There is new reading at The Glass which is going back to being a blog. Any more? We have Ontario’s own A Quick Beer and All About Beer is still offering a range of podcasts – and there’s also Mike Seay’s The Perfect Pour. Plus follow the venerable Full Pint podcast! And there’s the Craft Beer Channel on Youtube. Check out the archives of the Beer Ladies Podcast. That’s quite good and after a break they may well be are back every month!

*The bird so nice they named it twice, cardinalis cardinalis!
**HARBINGER OF DEATH!!!!
***But then on Tuesday the title was altered to the less serious “Wacky Labels and Silly Names Are Killing Craft Beer” after an intense intimidation campaign by about 13 craft beer nerds that would have left even a Trump bootlicker impressed. Please don’t tell them about SNL’s non-non-alcoholic beer ad. Don’t make fun of poh widdle cwaft.
****Leaving out words like ““… as many have…” which undermine your point is not a strong move.
*****An interesting description of the loss of interest in booze can be found at UnHerd where “Is it last orders for German beer? Disaster is brewing in Bavaria” by Ian Birrell was published this week with this odd scene from Oktoberfest: “Not that everyone is into wellness. In one tent, I come across a lively group snorting what I presume was cocaine from the top of a bald man’s shiny head. One gives me a big grin as he sniffs deeply, then wipes his nose. Two tables down, another ebullient gang of pals pass around a mirror with chunky white lines laid out on it. Minutes later, I pass yet another high-spirited gaggle tapping small piles of powder onto their clenched fists.“
******It’s good to have a good civil disagreement. Stan misses them.   I once recommended a client sign a document in addition to a contract called a “Letter of Disagreement” to clarify what was and wasn’t acceptable. They didn’t.

Your Totally Excited And Entirely Distracted Beery News Notes For Wildcard Week

Just in case, you didn’t know the baseball playoffs are brutal. Four rounds of MLB games take place between last Tuesday and end no later than November 1st. By way of comparison, hockey takes months and months and months to figure out who gets their names on the cup. So… I have been distracted and annoyed. Distracted because my Red Sox are playing October baseball for the first time in a while and annoyed by all the instant Toronto fans who think Canadians all have to root for the Jays. If the gods will it so, the Sox will get past the Yankees* and will then see off Toronto around about October 10th. If not… oh well.

Sticking with sports, over at Real Ale, Real Music the story from Chris was about a trip away to a fitba match at Southend and all the beers along the way:

We finished our beers, and set off walking to the football ground. It was about a 20 minute walk as we moved out of the city centre into the suburbs, passing modern blocks and more traditional housing as we approached the ground. We were directed around to the away end by a couple of friendly bobbies, and we got in pretty quickly, and immediately spotted one or two familiar faces. Roots Hall is very much a traditional football ground, with individual stands on each side of the ground with the one behind the goal opposite the away end having an upper level.   The club though would win no awards for their catering, the cheeseburger we sampled having the consistency of a hard rubber disc, and it was presented in a dried-out, crumbling defrosted bun.

I really like the pace of those pieces. On the other hand, the Netflix series “The House of Guinness” has received some disappointed reviews from those well placed like Liam – “ludicrous and pointless” – but perhaps none so well placed as the one provided by Ms. Molly Guinness as reported in The Times:

We hooted with laughter through the first two episodes. As Sean Rafferty, Norton specialises in lines such as “Oi’ve worked for your family for 20 years and I know that inside every one of yous there’s a woild, woild black cat.” Alas, I suspect this characteristic has been bred out of us over the generations. When a corseted lady (great-great-aunt Olivia, since you ask) says, “I can take your money, but I don’t have to take your cock,” unlike all modern Guinnesses, she is not talking about poultry.

Speaking of disputes, another week and another question of law in the world of beer, this time over the right to the word “wor” – if, you know, it is even a word and not a sound… ok, fine… it’s a word:

A dispute has erupted between two breweries over the trademark of the word Wor on beer associated with a group of football fans. Tyneside-based Wylam Brewery re-branded its Wor Flags beer to NCL Flags last week – the sales of which support the Wor Flags fan group best known for creating Newcastle United banner displays. Anarchy Brew Co, also based in Tyneside, said it registered the trademark for beer products in 2022 during its own similar partnership with Wor Flags, which ended before the start of the new season. Wylam Brewery said it was “disappointed” to be put in that position. Anarchy said it could have been avoided if the other company did its due diligence.

Conversely and more about getting it right, I enjoyed this excellent and detailed potrait of Master Sommelier Agnieszka Swiecka in The Buyer which describes the years of work it took for her to earn the designation this year:

I was fortunate to pass the blind tasting and practical parts of the MS exam at my first attempt in 2023, but the theory was my achilles heel. I have created self-limiting beliefs in my head that hindered my chances to pass. For example, I was telling myself that, to pass the exam I don’t need to have a deep knowledge of spirits and cocktails, as this is a sommelier not a bartender certification. It wouldn’t be fair to ask too many spirits questions. Or things along the lines – if last year there were questions about Chile maybe it’s better to focus on Argentina for this year’s exam? Can I skip studying about Bulgaria? It’s likely that I will get one question if any, and I need 75% to pass. You get the idea.

Skip Bulgarian wine? Come to think of it, as a teen I often thought somewhat after the fact that it might have been wise for me had I done just that.

Speaking of unpleasant drinking habits, I found this graph from the AAWE on BlueSky useful in detailing how big wine coolers were in the 1980s. It also got me thinking of where that segment of drinker preference has gone, say, since the early 1990s. People who want sweet trendy gak.  Jordan helpfull reminded us back in 2020 how Mike’s Hard Lemonade arose starting around 1996:

Michelle Shephard, writing in the Toronto Star on April 19, 1998, clutches pearls magnificently: “It looks like lemonade. It tastes like lemonade…” Shephard interviews two female Ryerson students who are quoted as saying “we went to the bar downtown and just decided it was a night to drink Mike’s. We had one then oh, this is gone. Then, oh this one’s gone so let’s get another…” and “They’re just so easy to drink you don’t even know you’re getting drunk.” One feels as though this might have backfired somewhat.

Jordan was comparing Mike’s to the White Claw boom of the early pandemic months of 2020. But haven’t the fruit flavoured craft alcopops called kettle sours also played that same role? Discussed in VinePair in 2018, I know from the archives that I had my first overly fruity IPA in 2014 and maybe the first sweetie pie kettle sour around 2016 at Folly Brewing, both in Toronto.** So were there gaps in the candy coated timeline or has there always been a form of sweet gak that lets kids say “oh this one’s gone so let’s get another” while having fun? Or put it this way… was there ever not a cheap sweet gak of choice and head cracking aches?***

Slightly related, I had never heard of the UK’s Boring Beer Index until this week which I suppose is good. But as it appears to be some sort of PR counter-insurgency I suppose that indicates something about it isn’t all that good, as perhaps clarified in the Morning Advertiser:

Some premium lager brands have seen sharp increases, such as Madri, which has seen the number of respondents claiming to be bored of it almost double since the previous report. John Smith’s topped the survey’s list of so-called boring ales while Guinness was cited as the most unexciting stout brand…

Very unpopular, that Guinness stuff. Out and about the planet, The Beer Nut was in Germany and hunted out some beers in Dusseldorf other than their famous Alt with much success except at…:

…Schumacher. This was my first time in their downtown pub, Im Goldenen Kessel. It was crowded, the service surlier and less responsive than anywhere else in town, and I got stuck at a table where there probably shouldn’t be a table. To top that off, their Alt alternative was… an Alt. Now, 1838er is 5% ABV and claims to be brewed with Cascade hops, but it’s the clear dark brown of an Alt and has the same medium-roast base. Unfortunately, it also has diacetyl in spades, and tastes more like a Danish butter cookie than anything else. This smacks up against a sharp gastric acidity, rendering it a complete mess and somewhere close to undrinkable. The brewery advises us to look out for the hint of lemon in the aroma. Nah mate; that ship has sailed. It’s just as well Schumacher’s proper Alt is pretty decent.

And Ron was on the road again, this time (again) he headed to Singapore to judge (again). His description of his arrival on the otherside of the planet leaves me a bit boggled myselg given, you know, I’d be more inclined to nap for 36 hours:

The arrival gate isn’t quite in Malaysia this time. It’s not so far to immigration and baggage retrieval. My bag comes out pretty quickly. Soon I’m speeding towards my hotel in a taxi. I’ve a couple of hours before the welcome dinner. Which I kill with some internet fiddling and duty-free whisky. It’s a pretty nice hotel with a decent-sized room. At 18:30, we take a bus to the venue. Which is a rooftop restaurant in a small hotel. With stunning views of the city. There’s just the one downside: no bogs. You have to go down to the ground floor for toileting purposes. Which is a bit inconvenient. Especially for oldies like me.

Back here at home, an interesting discussion is going on hereabouts about the retail rules. It’s on the question of whether big grocery chains in Ontario are going to be forced into participating in the return of recyclable empty beer bottles as part of their right to sell beer, cider and wine, as reported on by TVO Today:

…there are, legitimately, some small grocers who face some real hardship from being forced to choose between stocking beer and wine or accepting empties. That’s why the province’s current policy exempts stores under 4,000 square feet — if your local convenience store or small green grocer has added some beer fridges in the past year, they’re almost certainly fine. Nevertheless, maybe that number needs to be modestly increased; I’m certainly not going to vouch for the Ford government’s perfection in rule-making. Ultimately, however, the question of what to do about small stores is a distraction. The actual fight in Ontario this year is over whether big grocers will, once again, get the province to bend and relieve them of any obligation to collect empties.

And ATJ got the nod for Pellicles feature this week and provided a protrait of Proper Job, an early English clone of a hoppy US IPA. I really like this description from the brewer who makes it now:

“If you want an IPA but have never had one, this is the one to get,” Georgina Young, Roger’s successor as St. Austell head brewer, tells me when we meet at one of St Austell’s Exeter pubs, the Mill on the Exe. “It’s a great example of a punchy, hoppy IPA. To me it represents a real ‘god I really want a Proper Job lightning hop tingling on the tongue’ moment, it’s an exciting beer to drink and I think that is the draw of it.” “If I am going out for a ‘watering’ pint I will go for a Tribute,” she adds. “If something is going to excite me then it will be a Proper Job. Roger was very much into his Def Leppard, AC/DC, metal, he loved it. When you sit and drink Proper Job you can feel that. It is quite heavy metal, a bit scratchy.”

Finally, Japanese brewer Asahi has been hit with a pretty dramatic cyber attack which has led to some serious consequences:

Asahi Group Holdings has not been able to resume production at domestic factories a day after a cyberattack and cannot foresee when it can be resumed, a company spokesperson said on Tuesday… The maker of Asahi Super Dry Beer, Nikka Whisky and Mitsuya Cider last night said its group companies in Japan suspended operations, including order processing, shipping and call centre functions, due to a cyberattack-caused system outage, although no personal information leakage has been confirmed.

How odd. Who gains from that? Economic terrorism or just pesky teens messing around on the internets. Gotta keep an eye on that one. But now I need to get back to the baseball. As you root root root for whichever is your home team of choice, please also check out Boak and Bailey every Saturday and sign up for their entertaining footnotes, too. Look out for Stan when he feels the urge now that he’s retired from Monday slot… maybe … maybe not. Then listen to a few of that now newly refreshed Lew’s podcasts and get your emailed issue of Episodes of my Pub Life by David Jesudason on certain Fridays. And Phil Mellows is at the BritishBeerBreaks. Once a month, as noted, Will Hawkes issues his London Beer City newsletter and do sign up for Katie’s wonderful self-governing totes autonomous website featuring The Gulp, too.  Ben’s Beer and Badword has been on hiatus since April but the archives are out there with the all the sweary Mary! There is new reading at The Glass which is going back to being a blog. Any more? We have Ontario’s own A Quick Beer and All About Beer is still offering a range of podcasts – and there’s also Mike Seay’s The Perfect Pour. Plus follow the venerable Full Pint podcast! And there’s the Craft Beer Channel on Youtube. Check out the archives of the Beer Ladies Podcast. That’s quite good and after a break they may well be are back every month! Such is life. Such is beer podcasting and newslettering… which, as Ray says, are blogs! And he’s right.

*Tuesday’s Game 1 result? Sox sorta evicerate the Yanks after seven innings of a pitcher’s duel. UPDATE: Wednesday had a similar plot but the Yanks were the beneficiaries. Great baseball.
**No comment as to the relation to the 2025 Blue Jays… perhaps…
***I am reminded of my late great parents and confirming the nickname for cheap sweet gak in the 1950s just to the west of Glasgow was “electric soup”!

The Much Abbreviated But Apparently Almost Drought Resistant Beery News Notes For A Thursday

Welcome to August. No rain to speak of. Not for weeks. Lawns look like Nabisco Shredded Wheat testing plots. I’ve spent days and days schlepping the garden hose and watering can all over the estate. Which has reminded me  of how wise it was to buy 6,500 square feet of land back in 2006. Once upon a time I had four acres to take care. Now? No mow no mo… practically speaking. As a result, I have barely looked at the beer news which is good as there is barely any beer news these days. That up there? A very nice ferry last Saturday night, a side trip I took on 87 seconds notice after a desperate call from across the waters. A very pleasant inconvenience.

First up… is there history in North America?  I ask this as a writer, if lapsed, of history. So first, consider this unexpectly deep and oddly twisty history of the word “dude“:

“They were young. They were vacuous. They were effeminate — and they were drawing a bit of attention from the humorists and the cartoonists,” Cohen told NPR. He says this crowd had a certain way of dressing — usually over-the-top and fancy — and leaned into an Anglophile lifestyle that was often perceived by many as fake or trying-too-hard. Eventually, these men became known as “dudes,” likely in reference to Yankee Doodle, who, as the old war song goes, was an unsophisticated American who “stuck a feather in his cap” in an attempt to parade as a kind of European “dandy” in high society.

The very next paragraph or two takes you through cowboy dude ranches and then on to slacker dudes of today, each phase of the word’s meaning being largely unrelated to the last. None of which is retained culturally knowledge. Which makes one wonder about one’s awareness of such things. I raise this in relation to beer by way of intro to Jeff’s lamentations on the state of US brewing history:

“Craft breweries” were a peculiarly American kind of thing. If you don’t have a past, you’re not bound by it. Lacking a native beer tradition—domestic lagers were functionally German beers—Americans were freed up to do what they do. We made beer styles from elsewhere, borrowing and almost immediately riffing on them. This improvisational style would become hugely influential, and it was never going to start the way it did in a traditional brewing country like Germany or Britain. Much like Americans were never going to found a club that merely venerated an old brand of beer.

What is weird is that the land mass that is now the United States has over 400 years of brewing history but, as Jeff says, has no sense of brewing tradition. So it is possible to speak of IPAs being new even though they have been brewed for coming up on a couple of hundred years, winning awards overseas in the early 1900s and at least as good a continuity as Belgian strong ales. Why does no one care? Because no one cares. It’s that deep. A tradition of amnesia.

Speaking of forgetting, someone in Dalton, England has been breaking the law and the neighbours aren’t having it:

People living near a pub have claimed that their privacy is “under threat” after the business began expanding its beer garden without permission. Residents of Dalton, near Huddersfield, have complained to Kirklees Council after the Brooks Arms began extending its garden towards the pavement, including erecting fencing and 10ft poles with fairy lights. Stonegate Group, which owns the pub, said it was in contact with the council and contractors had paused work while they “reviewed the next steps”. Kirklees Council confirmed there was no planning permission in place for the works.

Interestingly, the property owners have claimed the “works undertaken relate to fencing and posts to hang festoon lighting” which leads to that important legal question – are they fairy or festoon lights?

Do you stand up against bigots in pubs or elsewhere? I am lucky because I am such an ox that I’ve always been able to grunt some version of fuck off and people generally, you know, fuck off. But I am older now so paid attention when noted thoughtful folk who may well be less ox-like than me considered this the other day. I admired this exchange:

DJ: “The idea of challenging someone being anti-inclusionary is really interesting. A friend was in a Kent pub and a landlord used a racist slur about an East Asian in conversation. He said you ‘can’t say that’ and left it at that. That’s all that’s needed tbh to make sure it’s not ever unchallenged”

B+B: “We would certainly be quicker to do it if we were actually in conversation with the person. We’ve had some practice at that. When it’s happening on the other side of the pub, getting up and going over to have a word with a stranger takes some nerve.”

Speaking of standing up, Anaïs Lecoq wrote on the poor conditions brewery workers in France can find themselves working under. There is a paywall on this one but, especially as I am working on my French, I thougt it worth noting in case any of you lot have a work around:*

Quand je dis que je suis brasseur, tout le monde trouve ça stylé, mais quand je rentre dans le détail, beaucoup ne se rendent pas compte de ce qu’implique le métier », déplore Sam*. En 2022, le trentenaire a quitté un travail de bureau dans lequel il ne trouvait plus de sens pour une brasserie située en Île-de-France.

Update!! Paywall begone! Here is the full story care of the author herself.

Question #1: did craft try to be champagne? Above a beer?

Question #2: Ron’s been in Australia… did he try the beer?

Question #3: was the GBBF really as dead on trade day as Will Hawkes felt it was? (Another Update: correction on my assumption from Will received vai Bluesky!)  Some were doing their part, according to Bluesky after the trade day events…

Forget the adults… what is up with teens today? Apparently not levels of drinking of Beer Marketer’s Insights is to be believed:

The largest federal survey on alcohol consumption confirmed continued declines in underage drinking alongside relatively consistent levels of adult use. The National Survey on Drug Use and Health, fielded to tens of thousands of Americans aged 12 and up, once again found a substantial decline in the prevalence of past month alcohol consumption by 12-20 year olds. Reports of any past month alcohol consumption by 12-20 year olds steadily declined from 15.6% in 2021 to 13.3% in 2024.

That’s crazy. I mean it’s not a crisis and it’s probably good but, speaking as one who drive the kids to Quebec to drink legally at 18, it’s still a bit crazy.

Who will take our empties? That’s the question in Ontario these days as the expansion of the retail market to grocery stores has left the good old Brewers Retail aka The Beer Store rapidly shutting down locations. Will charities benefit?

With more and more Beer Stores closing across Ontario, charities and non-profits that rely on bottle collection are hoping to cash in on your empties. The Beer Store currently processes about 1.6 billion empty alcohol containers per year. But it has closed dozens of locations across the province since the arrival of beer in convenience stores, and plans to shutter still more this September. At least five of the actual or planned closures are in Ottawa, including one in the Glebe, where Operation Come Home runs a bottle drive as part of its BottleWorks social enterprise. Executive director John Heckbert hasn’t noticed any impact yet — but he’s hoping more residents will call on BottleWorks to collect their empties.

Hockey? Who the hell talks about NHL hockey in August?  The Athletic, that’s who. And the talk is about beer:

Charlie Coyle had yet to be drafted when Tony Amonte, his cousin, concluded his NHL career in 2007. But what the veteran of 1,174 NHL games shared years ago with Chuck Coyle, the center’s father, left an impression. “You go out, you drink, you have a good time, you won’t be the same for a month. That’s what I always remember him saying when I was younger,” the Columbus Blue Jackets forward recalled his dad’s telling of Amonte’s belief. “Maybe that’s an exaggeration. Maybe not. But I have that in my head.” Amonte’s formula may not be scientific. But part of the reason the 33-year-old Coyle rarely drinks during the season is that he wants to avoid, whenever possible, any disruption to a key part of his life as an athlete: sleep.

Bad sleep for a month?!? Who do they think they are? Gordie Howe?

Martin came across an odd scene in Stannington, a district of Sheffield when he was hunting out new spots:

Of the 3 Stannington pubs, this looks the smartest, like an M & B all day diner, and perhaps at 3:30pm the lunch trade has gone home, as it’s empty. Completely empty, bar me. Two bars, no-one behind them, or any sound at all. If I was still ticking the GBG I’d have been panicking, but “finishing a Sheffield suburb” isn’t that important, and after five minutes I consider starting the 40 minute walk home. But then I notice the bell. And ring it, instinctively deadening the noise almost immediately like I do in my Waterbeach local. Nothing. I walked out, stared into the distance, then returned, unwilling to be beaten. Oooh, they’re out of Guinness. And Moretti. That’s worrying. And at that moment, a young man emerged from the kitchen, replete with tales of minor injuries I probably shouldn’t trouble you with. He puts on Aerosmith “Love In An Elevator“, then turns it down. Good lad.

Speaking of finding oneself in a pub, Jess aka the B in B+B returned to their former home of Cornwall to report on the role that popular new brewers Verdant have changed the scene and in doing so made a confession:

Now close observers of our blog and social media, or subscribers to our Patreon, will know that I have a particular aversion to beers with mosaic hops and similar. At best, I find they taste of onions and, at worst, something I can only describe as rank armpit. And that’s all I can taste, with none of the juicy tropical fruit flavours that people talk about. I get that this is a me problem, that other people don’t taste these hops this way, and that Verdant are an extremely popular and rated brewery. However, they do tend to like using these hops and as a result I’ve never really got on with them. And the first evening, I’m afraid, did little to convince me otherwise. That the beers looked like water that had been used to clean paintbrushes didn’t help.

And Pellicle‘s feature this week is an interesting story by Mike Clarke of a pub that was lost and reborn, demoished and rebuilt – the Vulcan of Cardiff in Wales:

Until 2012, this building housed a pub in Cardiff City centre—a very ordinary pub that had stood for over 150 years serving an eclectic urban community. Its interior, crammed full with fruit machines, a jukebox and an outsize ship’s wheel on the wall, was a sanctuary from the relentless redevelopment and expansion of the capital city—development that eventually forced its demolition… The Vulcan Hotel reopened in May 2024, having been demolished, transported, and rebuilt brick-by-brick in the museum, restored to its appearance a century ago within the curated historic village. Even though rebuilding it took just over a decade, the Vulcan still holds fresh memories. Many visitors around me point out familiar architectural features, like the two front doors or the two-room layout, and remark that it feels like “only yesterday” since they last visited.

It’s an interesting approach to pub preservation but has led to questions about whether the urinals are correctly glazed (yes) and what beer should be sold (Ron sticks his toe in… not in the beer, in the topic) and whether it is still a pub or has that changed.

Well that is it. Not as short as I feared and there was plenty of reading once I had a look. While there is a lot up there, please also check out Boak and Bailey every Saturday and sign up for their entertaining footnotes, too. Look out for Stan when he feels the urge now that he’s retired from Monday slot… maybe … maybe not. Then listen to a few of the now rarely refreshed Lew’s podcasts and get your emailed issue of Episodes of my Pub Life by David Jesudason on the (sometimes even but never) odd Fridays. And Phil Mellows is at the BritishBeerBreaks. Once a month, Will Hawkes issues his London Beer City newsletter and do sign up for Katie’s wonderful self-governing totes autonomous website featuring The Gulp, too.  Ben’s Beer and Badword is out there with the all the sweary Mary! And check out the Atlantic Canada Beer Blog‘s weekly roundup. There is new reading at The Glass which is going back to being a blog. Any more? We have Ontario’s own A Quick Beer featuring visits to places like… Michigan! All About Beer has given space to some trade possy podcasts and there’s also The Perfect Pour. Plus follow the venerable Full Pint podcast with an episode three weeks ago!. And there’s the Craft Beer Channel on Youtube. Check out the archives of the Beer Ladies Podcast. That’s quite good and after a break they are back every month! Such is life. Such is beer podcasting and newlettering… which, as Ray says, are blogs! And he’s right.

*Here’s the blurb in English: “Precarious and dangerous working conditions, unpaid overtime and exploitation: the daily lives of employees producing artisanal beer are sometimes at odds with the values conveyed by the sector and the positive image it enjoys.”

The Thursday Beery News Notes For That Lull Between Canada Day And The Fourth Of July

1780s Loyalist soldier reenactors at Bath Ontario Canada Day parade

Living on a border makes you aware of the similarities and differences. Even when the border gets more opaque than usual. As illustrated, we saw musketeers but in red and green not the more often seen blue. Most years, especially when the fourth of July falls on a Friday, I’d have gotten my butt down in a seat at the Syracuse Mets AAA stadium, eating a snappy griller white hot, watching the game then sticking around for the fireworks. Not this year. Due to… conditions. So maybe this Canada Day 2025 last Tuesday was a bit more noted and acted upon. We took in a parade even. One with reenactors with muskets. Then we made burgers.

Speaking of… conditions, I really like this bit of thought on meaning of the stubby and its effectiveness as an economic tool:

By 1962, the year after the stubby was introduced, Canada’s Big Three brewers controlled about 95 per cent of the Canadian beer market… When the stubby was made a packaging requirement for all beer sold at its stores in Ontario, Thompson argues, the Big Three effectively locked all foreign brewers out by creating an extra hurdle for entry into the market. “To bottle in the stubby, [American brewers] are going to have to make their own line at their plant to bottle specifically for Ontario,” she said, noting any cost savings for American brewers through the reusable stubby would be eaten up in transportation costs by first shipping the beer to Canada then shipping it back the U.S. for a refill. 

PS: a Caeser is better than a Bloody Mary. Fact.

image of text from Nov-Dec 1979 edition of the Beer Can Collectors New ReportGary shared a great record of the earliest days of US micro at the end of last week that he found in in the “Golden State Newsletter” column in the Nov-Dec 1979 edition of the Beer Can Collectors New Report found at the Internet Archive. That’s a snippet of the text to the right. I like the live action detail of the first encounter at New Albion:

Greg entered the barn and was surprisingly greeted by three bustling employees involved in 20th Century brewing efficiency: After labels were scraped off what appeared to be recycled Schlitz and Bud bottles, they were washed and singularly hand filled at one tap. The bottles were then hand capped and placed in cases. Boxes of Ale, Stout and Porter stood ready to be loaded onto a used Dodge pick-up truck and delivered world wide. Greg spoke to the Brewmaster (bottle filler). This informative fellow mumbled something about being retired from the Navy, liking to drink ale, and not having time to talk. Greg left.

Lovely vignette. And there’s an interesting note on the state of US drinking trends on the next page: “When color TV became a standard fixture in the home, beer drinking moved out of the bar and into the family room. Two-thirds of all beer is consumed at home—that’s 16 million six-packs a day.” This all speaks to the point made last week about the loss of reliable records – but also shows how there is still good stuff to be found.

What else is going on? Well, Laura published a great roundup from the June edition of The Session last weekend. Plenty of good reading there. David Jesudason is covering the editorial duties for July and Joey at Beer In The City is our host for August.

Line graph showing rise of wine consumption in China then a dramatic slumpYou think beer has it bad in terms of slumping sales? Look at this chart from the American Association of Wine Economists describing the rise and slump of wine consumption in China over the years 1994 to 2024. Consumption is now below 1995 levels. Mirrors the slump in new home sales there. Makes sense.  And that slump in beer has been described in a form worth sharing:

…the industry faces threats from ”sheep, parasites and wolves,” a reference to the way former Coca-Cola Co. Chief Executive Doug Ivester once described competition in the soft-drink industry in the early 1990s. “For the beer industry, spirits are wolves, winning share of throat and now pushing more directly into beer occasions with ready to drink,” the analysts said. “Energy drinks are parasites, successfully using beer distribution as a platform to sell to soft drink companies. Beer players are sheep, ceding customers and attention while beer consumption continues to decline.”

Note: lager larks. And another note about a visitor to a pub caught my eye this week, a visit in this case that took place in 1789* that still resonates today in a particular part of the world where my geneologicals place one quarter of my genomics:

When Scotland’s national bard stopped off for a drink in Sanquhar, there was only one place he found acceptable. Robert Burns liked the inn run by Edward Whigham so much that he immortalised it in verse, with At Whigham’s Inn, Sanquhar. The prominent property in the heart of the south of Scotland town has become much less welcoming in recent years and has fallen on hard times. However, the local community has now stepped in with the hope of bringing the building back into use – with a nod to the poet who found it such a pleasant hostelry.

I found this bit of social science interesting but not, to be honest, convincing. If, as we saw above, the new fangled colour TV was another nail on the coffin of the US neighbourhood bar circa 1979, are pub crawls in the UK really going to rescue of the industry today? Here’s a clip from the study’s abstract itself:

Pub crawls are a phenomenon which are part of the hospitality sector and contribute to consumer experiences within the Night Time Economy. We show the current state of knowledge in this immature field via a Systematic Literature Review methodology. Building on this we provide a novel theoretical typology of pub crawl classification based on levels of organisation, supervision/accompaniment and geography. Highlighting the processional nature of pub crawls, where consumers move through multiple individual contexts and as a spatially embedded hospitality experience, we delineate the experience into antecedents, processes and outcomes. Our analyses lay foundations for further fine-grained theorisation. 

So… more of an invitation for further investigations. Less compelling was the survey discussed in Decanter, another effort to explain away the younger set not being the boozers their parents were:

Gen Z is known for turning up its nose at alcohol, but more young adults in this group may now be enjoying a drink, according to an international survey by drinks industry research group IWSR. In March 2025, 73% of Gen Z adults said they had consumed alcohol in the previous six months, found the IWSR Bevtrac survey.  That’s up from 66% when the same question was posed two years ago. IWSR said its Bevtrac survey included legal-drinking-age adults in 15 markets and defined Gen Z as up to 27 years of age. In the 2025 survey, 70% of Gen Z respondents in the US said they had drunk alcohol in the past six months, up from 46% in 2023.

It would be very helpful if the methodology for these sorts of stats wasn’t (i) a self-declaration about (ii) something you did once maybe in the last half year. A generation that has a drink a few times a year is not going to be the savior for anything more than pub crawls could be. Aside from the “rootin’ for booze” bias, isn’t the real story still that this story isn’t really a story?

Speaking of non-story, Alistair is in a rut but he is going to work himself out of it:

…here is my crazy idea, I am just going to write whatever random boozy thoughts pop into my head each and every day for the rest of July, including when I am in Florida on vacation. Maybe I will find something new in the Austrian newspaper archive that I love to trawl, maybe it will be a few lines of total tosh that just needs someone to comment that I am completely wrong, or right, or that you’ve been feeling the same but unable to say it. Maybe I won’t stress myself out…

The story about Justin Hawke semi-formerly from Moor is odd and, I’m going to admit, made up of threads some of which are outside of my regular reading. But nothing was missed about the “intent” that was meant.  Apparently things were known for years but now ties have severed and attendees cancelled and it all reminds me, also oddly, of Rod Stewart… who also was at Glastonbury. UPDATE: see Boak and Bailey’s on the ground reporting.

And over at Pellicle, Katie has published a story on the wines of Tenerife, the largest of the Canary Islands:

I head across town to Vinoteca Con Pasión, which has the largest selection of Canarian wine in the region. Thankfully, most are available by the glass from the shop, or from the restaurant next door. It’s from here that I buy a bottle of Listán Blanco pét-nat, made by La Orotava winemaker Dolores Cabrera… Her wines named La Araucaria are her most expressive—bottles made exclusively with indigenous Listán Negro or Listán Blanco grapes, from vines between 50 and 100 years old. Her vines are also trained in the cordón trenzado method, trailing long, woven tails across the breadth of her personal sections of paradise.

This is interesting for anyone who has spent a part of their life poring over newpaper notices and other documents from the 1600s and 1700s looking for beer references as “Canary wine” is another product you see regularly referenced. The wines of those times could well have borne a strong resemblance to what Katie experienced today. Though there are clear suggestions of the old stuff being heavy and sweet and boozy.

The New York Times in its Wirecutter column presented a set reasonable arguments from reasonably well informed people for the Teku beer glass… with an interestingly blunt conclusion:

All that said—and as we found in our own tests — most people probably won’t be able to detect significantly more flavors and aromas when they drink a beer out of a Teku compared with other glassware. It takes years of experience and training to develop that much nuance in your senses of smell and taste. But you might notice some subtle improvements while appreciating the other benefits of the glass, such as its versatility and good looks.

So my Mason jar habit remains a solid option. Speaking not of which, was it in a biography of Vita Sackville West that I read the comment from some member of the English aristocracy that he didn’t understand the Great War given all the customers from Germany who were being killed. Are the Trump immigration orders causing an analogous effect?

“A lot of Hispanic consumers are apprehensive to leave their house or … deviate from their routine or go out,” Dave Williams of Bump Williams Consulting told Yahoo Finance. “That results in fewer opportunities and occasions where beer would slot into the mix.” “The abruptness of this slowdown … makes me feel like there’s a lot more of it tied to the cyclical aspect of these consumer behaviors due to the recent ICE raids or deportation scares, whether you’re legal or not … that’s on top of the other structural aspects that beer brands in general,” Williams added.

Well, there you go. We started at the northern end of the current… conditions and ended up at the south. These are the times. As you contemplate that… again… please check out Boak and Bailey every Saturday. Look out for Stan when he feels the urge now that he’s retired from Monday slot. Then listen to a few of the now rarely refreshed Lew’s podcasts and get your emailed issue of Episodes of my Pub Life by David Jesudason on the (sometimes even but never) odd Fridays. And maybe The British Food History Podcast. Maybe? And Phil Mellows is at the BritishBeerBreaks. Once a month, Will Hawkes issues his London Beer City newsletter and do sign up for Katie’s wonderful newsletter, The Gulp, too.  Ben’s Beer and Badword is out there with the all the sweary Mary! And check out the Atlantic Canada Beer Blog‘s weekly roundup. There is new reading at The Glass which is going back to being a blog. Any more? We have Ontario’s own A Quick Beer featuring visits to places like… Michigan! All About Beer has given space to some trade possy podcasts and there’s also The Perfect Pour. Plus follow the venerable Full Pint podcast with an episode just last month!. And there’s the Craft Beer Channel on Youtube. Check out the archives of the Beer Ladies Podcast. That’s quite good but, hmm, they’ve also gone quiet this year. The rest of these are largely dead. And the long standing Beervana podcast …except they have now stood down.  As has We Are Beer People. The Share looked to be back with a revival but now its gone quiet. And the Boys Are From Märzen podcast appears suspended as does BeerEdge, too. VinePair packed in Taplines as well. All dead and gone.  There is more from the DaftAboutCraft podcast, too. Nope – that ended a year ago.   The Moon Under Water is gone – which is not surprising as the ask was $10 a month. Pete Brown’s one cost a fifth of that – but only had the one post. Such is life. Such is beer podcasting and newlettering!

*That’s a nice bit of verse: Envy, if thy jaundiced eye / Through this window chance to spy / To thy sorrow thou shalt find / All that’s generous, all that’s kind / Friendship, virtue, every grace / Dwelling in this happy place.

E