Group Project: Defending Blogging – Stale Dated Or Free?

This is quite a charming piece. Doc Searle. Remember him? Rob1 (there used to be a Rob2) to the right posted it on Twitter and I thought it was worth asking you about. I, obviously, have something about blogging as I do it daily and have done so for about 12% of my life. But is it actually that zone of freedom that social networks lack? It could be. But it takes a heck of a lot of work, too, not to mention requiring a bit of an obsession.

I compare that to my very recently discovered obsession with Last.fm – finally a collaborative web thing. I have long kicked at the web for being such a loner zone. And you have to admit that even Facebook has that “I’m down here in this pit!” feel to it, right? So do blogs actually reign supreme? Or would only an obsessive blogger think so?

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Jeffery Amherst’s Spruce Beer Circa 1759

amherstI am a bad home brewer. I have had supplies in for months to do a couple of all-grain batches but still they stiff wrapped and wrapped again in plastic in a cool, dark place. I did buy another mash pot yesterday but, given my failure to avoid napping and reading this afternoon, no beer again was made. Yet, beer knowledge expanded as I was reading The French and Indian War, a pretty good read by Walter R. Borneman, and came across this recipe for spruce beer from 1759, taken from an order by General Jeffery Amherst, to be supplied to the British troops moving to take the fort at Crown Point from the French:

Take 7 Pounds of good spruce and boil it well till the bark peels off, then take the spruce out and put three Gallons of Molasses to the Liquor and and boil it again, scum it well as it boils, then take it out the kettle and put it into a cooler, boil the remained of the water sufficient for a Barrel of thirty Gallons, if the kettle is not large enough to boil it together, when milk warm in the Cooler put a pint of Yest into it and mix well. Then put it into a Barrel and let it work for two or three days, keep filling it up as it works out. When done working, bung it up with a Tent Peg in the Barrel to give it vent every now and then. It may be used in up to two or three days after. If wanted to be bottled it should stand a fortnight in the Cask. It will keep a great while.

Yum. You see the key phrase, don’t you: “till the bark peels off”. The British army was using whole branches, not just needles and boughs. Again I say – yum. Google gives us that recipe, too, but give up has more on the brew – in the form of a digitized copy of the 1759 orderly book from Amherst’s expedition north up Lake Champlain, setting out how the army brewed:

Spruce Beer will be Brewed for the Health and Conveniency of the Troops, which will be ƒerved at prime Coƒt ; 5 Quarts of Mollaƒƒes will be put into every Barrel of Spruce Beer ; each Gallon coƒt nearly 3 Coppers. The Quarter-maƒters of the Regiments, Regulars and Provincials, are to give Notice to Lieut. Colo. Robiƒon of the Quantity each Corps are deƒirous to receive, for which they muƒt give Receipts and pay the Money before the Regiments marches. Each Regiment to ƒend a Man acquainted with Brewing, or that is beƒt capable of aƒƒifting the Brewers, to the Brewery to-morrow Morning at 6 o’clock, at the Rivulet on the Left of Montgomerys. Thoƒe Men are to Remain, and are to be paid at the Rate of 1 8 Pence Currency per Day. One Serjt. of the Regulars and one of the Provencials to ƒuper-intend the Brewery, who will be paid is 6d per Day. Spruce Beer will be deliverd to the Regiments on Thursday Evening or Friday morning.

Sweet use of the long “s” HTML, eh what? Let me know if you can’t see them and I will report back to The 1700s Typeface Open Source Beer Recipe Project.

More? OK, Borneman points that “rum and other spirituous liquors” were prohibited under his command but that spruce beer provided some protection against scurvy among other benefits…aka “conveniency”. Here is a 5 gallon clone of the beer for the inconvenienced homebrewer. But not me. I have those other beers I have yet to make lined up first.

Beer Hunting in Michigan and Quebec

I have a couple of big trips coming up in October. Circumstances place me to the west in London, Ontario relieved of duties before noon on a Friday which means I have an hour to head further west still to the border at Sarnia and the afternoon to shop in Michigan. Having been there before, I have a sense of what I am looking for: something wet hopped, a case of Two Hearted Ale…as well as a little Bud American Ale…just to see. I don’t think I’ll make it as far as Jolly Pumpkin but Ron has given me the name of some of his most north-easterly clients so with any luck I will land some anyway.

The next weekend, however, sends me far east through largely uncharted territory as I head to a small IT/brainiac conference called Zap Your Pram in PEI. I will try to stop in a few government stores out east but on the way back on Sunday, I hope to hit a beer store or two in Quebec City like Le Monde des Bieres or Dépanneur de la Rive. I want to get my hands on some Dieu du Ciel for sure but, as John Rubin mentions in today’s Toronto Star, there are plenty of Quebec-made brews we never hear about in English-speaking Canada. The same is true of any regional brews due to our wacko inter-provincial trade restrictions but Quebecers, arguably, have a taste for a broader range of flavours than the rest of we Canucks and it shows in their brews. So maybe I’ll grab something from Microbrasserie Charlevoix or Hopfenstark, both unknowns to me but well regarded by the BAers.

Any hints before I undertake the 4,000 km two-part tour?

Belgium: Pannepot GR ’05, De Struise / Deca, W’ Vleteren

I must have been very good today as this is the bottle I decided to open. I mowed the half the lawn. And I held the fort at my desk with a certain style. I’ll likely even keep the empty as it even has the mark of importers Roland + Russell, the kind folks who forwarded this sample.

But, you know, it would be bad enough keeping things straight if it were just the fact that Brouwerij ‘t IJ in Amsterdam has a beer called Struis. But these guys of De Struise don’t even have a brewery. Celebrator explained the deal last December. Well, they are adults so that is up to them but it’s no way to run a railroad, I can tell you that. Professor Unger tells us that the accumulation of capital was the path to brewing dynasties…at least as far as medieval low country brewing went – why is it that just because we are in the next millennium we throw all that wisdom right out the window? Kids. Go figure.

Anyway, this brew is a bomb at 10%. The label includes “candy” as an ingredient. I really hope that means candi sugar and not a Mars bar or Bubbalicious. That would be a real let down. It pours nutty mahogany under a thick beige head. Oloroso gently meets balsamic on the nose. In the mouth, it is a cross between Duchesse De Bourgogne and…um…Newkie Broon. Just a first impression but that’s what it was. Then – much to your relief – there is more: a sort of a black cherry thing, vanilla, balsamic, molasses and herbal/medicinals like maybe those in Orval hop profile. All in all, lightly soured and oaked brown ale of great complexity that shows no sign of its massive strength whatsoever.

Greg has more. The BAers go all gushy and blush.

More Yeasty History, More Yeasty Science

It seems like just a couple of weeks ago that I was learning about yeast history through science. Oh. It was just a couple of weeks ago. Now, instead of reaching back just four centuries, science is taking us back through over 400,000 centuries of yeastiness:

yeast

Why is it, even though there are 38,000 results for the Google search “Raul Cano beer“, that I have never heard of this? Look – it even has a website. You never tell me anything. More about the back story here but the interesting thing is not that it is done so much as it is not done more. Think about this. If dormant yeast can sit in the belly of a bug enclosed in amber, it must be lots of other places. I recall seeing some history show about medieval life in which the historian in charge of some European farming community site explained how, when they wondered about how they could figure out what food grains had grown there, they realized it was all around them in the deepest layers of the thatched roofs.

Hornsey describes how pot shards from pre-historic digs are studied for chemical residues to confirm their use in brewing. So, what is like a thatched roof and like amber that could hide a yeast that just happened to be used in the porter breweries of 1700s London or a dark ages monastery? Where can dormant yeast hide? Can it be sitting in a deeply buried layer of turf hibernating next to the old brewery wall or in a dried up goo residue that long ago seeped its way into the cracks in the beams of a 1400s ale house? Can it be identified that closely? And what do you call that search – is it yeast forensics? Or is it more like microbial archaeology? Is someone out there doing this right now? Are you holding back about that, too?

Without A Bailout, Whither the Corporate Elite?

Wall Street welfare. That’s what I have heard it called – imagine the insensitivity. Just because it is centred upon ensuring those who messed up get to both control the solution and be the sole beneficiaries of the solution. How can people be so cruel. David Brooks in the NYT stokes the flames of jealousy amongst those asked to pay for their betters wrongs:

Liberals and conservatives generally dislike the plan. William Greider of The Nation writes: “If Wall Street gets away with this, it will represent an historic swindle of the American public — all sugar for the villains, lasting pain and damage for the victims.” He approvingly quotes the conservative economist Christopher Whalen of Institutional Risk Analytics: “The joyous reception from Congressional Democrats to Paulson’s latest massive bailout proposal smells an awful lot like yet another corporatist love fest between Washington’s one-party government and the Sell Side investment banks.”

How rude.

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Now With More Greenock Than Ever!

 

353One of the more actually useful things on the internet is the opportunity to find family records of some sort. Three years ago I found – and bought – a picture of my Grannie who passed away over 50 years ago. Eldest brother has been doing some digging as has Faither and an interesting observation can be made. My mother’s grandparents were married at “A” above. My father’s grandparents were married a few streets away. Both weddings occurred around 120 years ago.

Even in that era, each party might still have gone to the Morton game after as part of the celebrations, the club then about a decade into existence.

Canada Votes Day 12: A Minister Jokes

This poses an important question: given we are all incredible stupid at exactly the wrong moments, should we hold public figures more accountable for being dopes? Consider the humour employed by Agriculture Minister Gerry Ritz leveraging the listeria crisis, a crisis which has occurred under his watch:

…The remarks were made in a conference call at the height of the crisis, between Mr. Ritz and members of the Canadian Food Inspection Agency. Mr. Ritz joked that the crisis was causing the government a death of a thousand cuts “or should I say the death of a thousand cold cuts.” When informed that one fatality had taken place in Prince Edward Island, Mr. Ritz is reported to have said, “please tell me it’s Wayne Easter.”

That last bit’s just a plain dumb political crack…Gerry’s a regular Ritz cracker. [Ed.: Rimshot!] I have had the pleasure of briefly knowing with Wayne Easter and talked with him a bunch of times back around 2000-2002. I can tell you that you’ll never meet a brighter politician who has his feet firmly on the ground and who works hard for the community…even if he used to call his US counterpart the “Sekkytary of Aggykulchur”. He’d take the joke just fine but still do the political duty of making a fuss…if the joke was just about Wayne.

But this is not about Wayne. It’s that other line: the “death of a thousand cold cuts.” On last count, 16 or 17 people are dead. This man is the Minister in charge of making sure meat plants produce listeria free food. He made fun of it. With his subordinates, the inspectors. A great leader. A sensitive public servant. Or is this a real human being, under great pressure – for the first time likely – blurting as we would all blurt in one way or another? Maybe his jokes are terrible whatever the situation and no one had the heart to tell him? A man with a foible like every one of us.

My verdict: time to go Gerry.

Other News for Day 12:

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Canada Votes Day 11: Fighting With One Arm Tied

It has officially begun. The long knives are out. Warren Kinsella was on CBC Radio’s Ontario Morning explaining what Hans and Sean, both Liberal card carriers¹ if you don’t have a program, were going on about yesterday. Dion’s people are Martin‘s people and they don’t want Chretien‘s people back in. Yessh-ka-bible! So it is, in fact, better to lose in a squabble that should have ended five years ago and then watch the country follow Harper than to get together and move on, say, in 2007. This contains a certain script:

  • Chretienites are needed for victory.
  • Martinites are losers
  • Martinites are sore-heads.
  • A Harper victory isn’t a real victory.
  • Dion is really not supported by half the party.
  • Dion can’t even reach out to half the party.

No wonder Bob Rae is jumping up on the campaign podium – having nothing to do with any of this stuff (as a defector) he must be stupified with the stupidity of the stupid people around him.

¹[Ed.: but apparently more in the sense of “latent host / incubator of the disorder” “carrier” than actual wallet filler going by the comments.]

Other news for Day 11:

  • Is this really the campaign to blog about exclusively for 37 days?
  • In the US election, McCain goes all Rousseau: “There is a social contract between capitalism and the citizen. That has been broken by these Wall Street executives.”

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