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  • Permalink for 'A_Good_Beer_Blog/2012/01/31/...Or__On_The_Other_Hand__Should_Incomes_Be_Declared_'

    ...Or, On The Other Hand, Should Incomes Be Declared?

    Posted: January 31st, 2012, 12:55am CET by Alan McLeod

    The response to the post about the ethics of running a series of posts for a fee has been interesting - and, shockingly, far more civil that then outburst of Engerlander finger pointy hand baggery over at Taking the Beard Out of Beer today. It's as if they don't know that being in a beer community means you just don't say certain things? It starts out so innocently:

    But when I got to the BrewDog page I was so incensed by their comments I actually chucked the book down in disgust. I don't think I need to go into why BrewDog do what they do, I think we're all familiar with their shock tactic methods by now, but it's one thing to thumb your nose at authority and it's another to tell outright lies. The comment, photographed right, is simply outrageous, the UK brewing industry closed? Yeah, ok lads...

    Whaaattt?!?!? "Lies"??!??! "Outrage"??!??!?! Oh, misery. Oh, calamity. What has happened to our happy house where we all agree, we all get along?

    Frankly, what annoys me the most is knowing that all the people in the conversation or at least most of them make money from the beer trade one way or another. It sure would help me a hell of a lot if I could get a sort of guide to the various interests at play that are not being admitted, the cheques that are cashed as we follow along with the allegations and counter charges. Perhaps someone can prepare a fully annotated version with a flow chart.

    God forbid that people should have different experiences. When folk in the future suggest the best beer thinking comes from "pros" I will have to pull out this wee chestnut for review.

  • Permalink for 'A_Good_Beer_Blog/2012/01/30/What_Is_Local_Beer_From_A_Southern_Ontario_View_'

    What Is Local Beer From A Southern Ontario View?

    Posted: January 30th, 2012, 3:21am CET by Alan McLeod

    What is local when it comes to beer or anything else in southern Ontario? Today there is someone who need not be mentioned drearily tweeting a series of xenophobic exhortations for we Ontarians to drink "local" beer. It reminds me of how the naivety of my former co-residents of Prince Edward Island were characterized by Halifax, Nova Scotian news columnist: PEI was too insular to be xenophobic. The Ontario comment is a bit different but still naive in its own way as it makes no effort to define "local" by any other standard other than political jurisdiction. Because we live in the province of Ontario, we should support Ontario stuff. Even if it is from very far away. And, presumably, even if it is bad or over priced.

    Have a quick look at the map above. That is my quick calculation of the distance (in red) from the site of eastern Ontario's Beau's Brewing in VanKleek Hill to the border crossing between Windsor and Detroit, Michigan. It's a 758 km drive. Probably over 760 km now that I think of it as Beau's is on the east side of town. Taking that distance as the radius for a yellow circle, we reach the Gulf of St. Lawrence to the east of New Brunswick, south to the bottom of Delaware, north to within view of Hudson Bay and west to Michigan's Upper Peninsula. This is great news for me as my "local" now include many of the vibrant scenes within the north-eastern chunk of North American - aka the land of diacetyl acceptance, perhaps greater New Yorkshire of which my Easlakian home is but a sub-region.

    Isn't this a rational point of view? If I am being asked to support someone I have never met to the west why not one I have never met to the south. Anything else is jingoism. Embarrassing jingoism at that. My "local" is all that until I get a better definition that relates to the beer and not the available funding marketing grants application policy or the irrational wholesale distribution regulations.

  • Permalink for 'A_Good_Beer_Blog/2012/01/29/England__Fuller_s_Vintage_Ale_2006_v_2011__London'

    England: Fuller's Vintage Ale 2006 v 2011, London

    Posted: January 29th, 2012, 2:33pm CET by Alan McLeod

    In December 2010, I decided that I had to get at the task of drinking the Fuller's Vintage Ales that I had been hoarding in the stash. I figured I needed to compare beers that were brewed five years apart and posted the '05 v. '10 results. Now, it's time for the second edition comparing 2006 to their 2011. First, one thing to note is that I am using 200 ml German glasses for this experiment. See, the thing is, this was the week that the pint was dissed to a lower point than I have ever seen it dissed. My choice of glassware reflects that brave new world where reasonable measures of beer are a thing of the past. Still, I am sure these tiny tiny Teutonics will not let down this litre of greatness as they are wonderful wee things in themselves.

    I reviewed the 2006 back in the day. It has clearly improved according to that description... or maybe my powers of description have. It now gives off an aroma of fresh bright orange marmalade on malt bread. Oddly, the scent is much stronger than the 2011 which gives off some booze and a bit of beef broth with not a lot more... or at least not nearly as much.

    In the mouth, again there is no question that the 2006 is a bigger more complex beer at this point in its life. It's got the malty smoked thing I noticed in 2006 and I get the green fig as well. But the texture is no longer what I likely meant when I wrote grain. It's more like baseball glove leather now. Quite sweet as well. But well cut by what I had called black tea hops. They are now melded much more neatly together to give a sort of rose water effect. The 2011, by comparison, tastes of beer. There is a fresh acidity but the malt is a bit undeveloped. I had a 2006 Thomas Hardy Ale yesterday and it informs that idea. That pleasant little variety of acids that are in both '06s of the last 24 hours sit dormant in the 2011's pear juicy sweet ball of pale malt. The '11's box and insert card tells me that the malt is organic but not the variety. In 2006, the malt was Optic which the OCB tells me is the most widely planted variety in England.

    First 400 ml down. Unlike the 2005 v 2010 comparison, I would not suggest the younger beer is cloying. It has a rustic hopping that is a bit twiggy and a bit menthol. Goldings, organic First Gold and Sovereign hops were used according to the box. They give a bit of a licorice effect at this point which may unpack into marmalade with time. I will let you know in 2016. The 2006, by contrast, relies on Fuggles and Super Styrian hopping. The OCB tells me that the Super Styrian - as opposed to the pending Super Dooper Styrian - is itself a form of Fuggles. From my lost homebrewing days, my world of English beer is divided into three: Goldings, Fuggles and Northern Brewer. I think 2/3s of this are demonstrated before me. The older beer leans to the hedge. The younger is more floral. Quite content to be the Mayor of Simpleton in such matters, it's a distinction that works for me.

    The head of the 2006 is worth comment - fine, densely packed off white bubbles giving a very appealing visual creaminess and a lovely maker of rich lacing. Otherwise the two beer appear to be quite similar. The elder is a bit clouded but I don't care about the sorts of things. Each a very attractive deep orange amber ale.

    700 ml gone and I am just going to enjoy the rest.. This is as high a point in my beer experience as any - and one that only cost me about 15 bucks and just half a decade. I am little proud of me. I was very sensible to start this series, to start saving these beers. The process may well see me out now that I think of it. There are far worse markers of another year's passing.

  • Permalink for 'A_Good_Beer_Blog/2012/01/28/What_If_I_Posted_A_Series_Of_Posts_For_A_Fee_'

    What If I Posted A Series Of Posts For A Fee?

    Posted: January 28th, 2012, 6:38pm CET by Alan McLeod

    I have been quite impressed with the idea Evan had to post an essay on Amazon and ask a very modest fee for payment. I have also loved and supported Lew's idea for the TV series American Beer Blogger funded through Kickstarter. They've got me thinking. The price point and revenue streams for writing about beer are minefields - ethical and otherwise. General search engine optimization ads on the blog are in decay due to aggregators like Google Reader [Ed.: waving hello to the 15,938 GR followers!] taking activity away. And direct support from the beer trade for all beer writing just isn't what it used to be - if it ever was. So, I am wonder what the response would be if I posted a series of posts on a certain topic I have in mind and asked for a fee. The plan would be to place a brief summary or introduction on the blog and link to the longer text of each essay which folk could follow if interested through a micro-payment process. Would the following elements of that sort of idea be interesting to you or a turn off?

    ♦ The price would be low, say 49 cents if that price point is available.
    ♦ The posts would be longer than usual around here and each would be on elements on single even greater theme.
    ♦ The theme would be a proposal for a rethinking of the elements of the consumer's relationship with beer.
    ♦ Through this exercise I would be preparing an system of thinking about beer that I may present through next autumn's Beau's Oktoberfest where I will be assisting with the preparation and presentation of their whole seminar series.

    The point of this would be giving myself the opportunity and structure to work on a more detailed and lengthy bit of research with a sufficient if modest revenue stream to pay for the related expenses such as travel, research time and maybe beer that needs to spent.

    My question is this: if I do this would it be incredibly irritating, of no interest or something you might be willing to participate in? Be honest. Tell me if you think I don't have what it takes. Let me know if it would drive you from following the blog and why. Let me know if you even like it. All thoughts and feedback most welcome.

  • Permalink for 'A_Good_Beer_Blog/2012/01/28/Some_Days_There_Just_Isn_t_A_Beery_Meme_Even_To_Steal'

    Some Days There Just Isn't A Beery Meme Even To Steal

    Posted: January 28th, 2012, 1:18am CET by Alan McLeod

    Me-me's. That is the whole stock in trade of blogging when you think of it. A story to nick and build upon with a hope that someone builds upon it further, mentioning your name or at least offering a link. Not today. I blame the freezing rain in the middle of the night. It sounded like someone with a garden hose full of jello spraying the bedroom window: flurdidblutblubfluuuurfutblutffluuuur.... You get the idea. Absolutely exhausted. No point in writing a beer review. "Tastes like beer" to quote James.

    I have never really understood why beer blogging is quiet on Fridays but there is no doubt about it. Perhaps people are off Twittering their night out expectations and experiences. Twitter sort of acts as blogging's cheat in that way. "No, no... don't mind me..." says the blog, "I'll be fine... I'll make my own fun... you go tweet..." If I were to share any experience of the last two days it would be that the two available Oz and James Drink... DVDs that seem to be available to this continent, Britain and France, are as good a pop discussion of beverages as I've ever experienced. People go on a bit about why there is no beery TV but it might be because beery TV makes no sense unless contextualized in other drinks as well as the places they come from. Helps immensely that there is no sense that the BevCo PR suits and the well placed cheque are behind the scenes.

    But that is it. That is all I got. Oh - that and Knut has hit his first millennium. If I were to write a history of beer blogging and consider the role of those who led the way, Knut of Norway would be among those at the top of the list. When many were unaware of how pervasive this would become, when the few writing were writing reviews - Knut was thinking about what beer meant to Knut. While not his first, this 2007 guest post from five years ago is one of my favorites. I like the way he takes weird photos like this one from 2005 or the one above from New York in 2008. Part of that great international beer blogging legacy.

  • Permalink for 'A_Good_Beer_Blog/2012/01/26/Booklet_Review___Why_Beer_Matters__By_Evan_Rail'

    Booklet Review: "Why Beer Matters" By Evan Rail

    Posted: January 26th, 2012, 1:34am CET by Alan McLeod

    I got a review copy of Evan Rail's essay "Why Beer Matters" via email today. It's published for the Kindle and available at Amazon.com for an embarrassingly low price. Buy it. Why? Good question. Ever since his coming out party chez ici, he has been one of my favorite beer bloggers, a steady source of interesting writing via his gig with The New York Times as well as a guide to pals visiting Prague. Oh, and he wrote a book, too. An important book.

    But why must you buy this essay? Well, unlike me you may be able to get the &*$*(^%^ Kindle work and actually be needing content. Beyond that, you might want good beer writing that takes a fresh perspective. Frankly, we have more than enough "Guides to the Styles" and "298846 Beers To Try Before Find Another Hobby" books. What we do not have are many new points of view. Evan offers that. He takes the proposition set out in the title and expounds for 20-ish pages on the matteringness of beer. Beer engages with people, it can be replicated over the ages, it runs with the seasons and sits in a place. It's a travel piece but not through geography, instead it echoes his own path with writing and thinking about beer. How beer rivals wine, how it is an emerging pleasure, how it is of the people are the stuff of Evans wonderings.

    Personal essays are one of the finest forms of writing there are. I mentioned that when I reviewed one of Michael Jackson's books back in 2008. I mention it again when I suggest you might want to read this work Evan's. Well worthy.

  • Permalink for 'A_Good_Beer_Blog/2012/01/25/_Trucks_Were_Backing_Up_To_Get_The_Stuff_In_'

    "Trucks Were Backing Up To Get The Stuff In"

    Posted: January 25th, 2012, 3:04am CET by Alan McLeod

    Good article at OpenFile Halifax today touching on a few points of my old home town of Halifax's drinking history. Most neato of all is the click-able photo above of the 1948 version of the Sea Horse Tavern. The name of the place has continued in the underground bar that was my home away from home in undergrad days. The article has this great description of opening day for the Sea Horse:

    In September of 1948, the Sea Horse Tavern, operated by the Carleton hotel, was the first tavern to open since Halifax’s 1916 prohibition, charging 25 cents for a pint of Maritime-brewed bottled beer and 30 cents for a pint of Central Canadian beer, the maximum price set by the province. By 10:20 am, 51 people had filed in to drink. “When the fridge doors were opened, they stayed open. Trucks were backing up to get the stuff in. The beer had no time to get cool, we were dragging the crates out this side so fast,” said ‘Yank’ Landry, Sea Horse manager, to the Mail-Star.

    First of a three part series, the article also mentions that the town had issued 30 tavern licenses within the first 8 months of British settlement in 1749 - when the first wave of population numbered only 2,500.

  • Permalink for 'A_Good_Beer_Blog/2012/01/25/Totally_Different_To_Drinking_In_The_Garage_At_Your_Home'

    Totally Different To Drinking In The Garage At Your Home

    Posted: January 25th, 2012, 2:27am CET by Alan McLeod

    I don't think I have ever seen the basic economics of running a bar actually hit a newspaper as a story. But here it is in New Zealand:

    Wages, insurance, rent, rates, taxes, repairs and maintenance, cleaners, fixtures and fittings, heat, light and power, telephone, entertainment and security costs all need to be taken into account. "It's not a garage selling twist tops, we sell quality products. You have got to provide a convivial atmosphere and inviting environment. You have got to make it a place where people want to come," Mr Burleigh said. "Drinking at Peggy Gordon's is totally different to drinking in the garage at your home." Mr van Praagh said the hospitality industry was not a cash cow. "At the end of the day we are here to make a living but as you can see from the number of bars that shut down in town, it is not that easy," Mr van Praagh said.

    I know NZ is something of an oddly different place but - heavens to Betsy - what would Mitt think about all this having to explain capitalism? The concerns arose out of a public debate on minimum pricing policy, more about how cheap supermarket beer is down there and just exactly who was "usually responsible for the majority of the trouble caused in town later at night."

    Still, sad to see that Grumpy Mole went out of business.

  • Permalink for 'A_Good_Beer_Blog/2012/01/24/Often_The_Messages_About_Good_Beer_Just_Don_t_Matter'

    Often The Messages About Good Beer Just Don't Matter

    Posted: January 24th, 2012, 1:31am CET by Alan McLeod

    Stan posted this four and a half minute video for Deschutes beer and I was surprised to find that I had an entirely different response to the thing than he did. I found it oddly creepy while he admitted he was "a sucker for these sorts of things." The strange thing I thought was how - for one of the first times that I can remember - I was maybe getting turned off about a beer I really liked. A brewery I liked. So, I thought I should think about that a bit more.

    There is a good comparator. Stone. See, Jeff said certain things about Greg from Stone and Greg responded. In that response Greg from Stone set out all the things I dislike about his approach to thinking about beer - the boring narcissism, the ever present first person pronouns "I, me, mine". But he does not shake my interest in buying his beer because for the most part it is very good beer at a very good price. I can avoid Greg and the dumb grade 8 back of the glass gargoyle branding thing. It is good for me and Stone that things work out this way. I get to take what I like and pay for the pleasure.

    My take on the Deschutes video is like that. Like Greg from Stone, it says a lot of things that may be good and reasonable things but does so in a way that makes me uncomfortable. Even though the vid's tone is entirely unlike a loud diatribe or self back slapping session it still leads me to think thoughts like this:

    ♦ There is something creepy in the voyeuristic decision to have the girl strip off her shirt and turn back for good measure. Or are we to think that sexism and beer can't touch craft breweries.
    ♦ There is something odd about the need to grab her off the street and the choice to include the banjo. I own two banjos but appreciate the have that creepy thing associated with them. Your average baritone ukelele or maybe a mandolin would have done the trick.
    ♦ There are no other people other than far way on that bridge by the pond. Is it intentionally surreal? Or is the message that good Deschutes beer best fits a post apocalyptic landscape. Did he see someone in the gas station and what did he do when he did? And what is the message that she reads at the bottom of a page. He wrote at the top. Is there some suggestion of misunderstanding?
    ♦ Building on that, there is a tone that is like something out of a movie by Bruce MacDonald or Don McKeller. Maybe it's that the bit of the US being filmed aligns with southern Canada, the setting looks less like wilderness to me and more like the landscape of Road Kill, the moment a bit like Last Night. I keep thinking she is going to off him. Solve her little problem once and for all. The message just fits into her master plan, creates opportunity.

    So, I am thinking it is a Canadian thing maybe. Road trip movies often don't work out all that well up here. There's danger. There's bears in the woods, not just make believe empty campsites with no one out there out to the horizon. But, like Greg of Stone going on and on, it doesn't matter. The beer is still tasty and reasonably priced. Wish they were both in my town and not just something I can find on the road. If I really have to go on the road.

  • Permalink for 'A_Good_Beer_Blog/2012/01/22/With_Friends_Like_This__Who_Needs_That_Beer_'

    With Friends Like This, Who Needs That Beer?

    Posted: January 22nd, 2012, 5:09pm CET by Alan McLeod

    A bit of odd news out of Brazil as published in The Sydney Morning Herald as that nation prepares to host the FIFA World Cup in 2014:

    ''Alcoholic drinks are part of the FIFA World Cup, so we're going to have them. Excuse me if I sound a bit arrogant, but that's something we won't negotiate,'' Valcke said on Thursday at the end of a visit to Brazil to meet the organising committee. He added that FIFA had repeatedly made it clear it wanted authorisation for beer sales in the stadiums, and stressed that Brazil was warned of that when it was chosen to host the 2014 World Cup. FIFA has an agreement with its sponsor, the US-based Anheuser-Busch brand Budweiser, and prohibiting beer sales would cut into the football organisation's revenues from the games. The sale of alcoholic drinks in sports arenas has been banned in Brazil since 2003, but a bill now making its way through Congress would create an exception, allowing beer to be sold in plastic cups at World Cup matches.

    I know we are all supposed to be all "hooray for booze in every context" when we beer blog. The pressure to conform is heavy - as you no doubt have noted. But isn't there something quite disturbing about beer being foisted - nay, forced - upon a people who have decided that beer in a sporting event is not appropriate? It would be comforting I suppose to pretend that FIFA cares about the thirst of dipsomaniac soccer fans but of course they are going to get a cut of stadium sales but not sales in private establishments before or after the matches. Having attended enough league matches in Scotland in the 70s and 80s when the ban on booze was skirted by those later arrested fans who duct taping bottles of cheap sherry to their legs under wide leg jeans (quite the thing for a teen to witness) I am aware of the reasons for keeping booze out of the stadiums.

    So FIFA is lining up on the side of lining its own pockets at the risk of public safety. Odd to see the makers of Bud still called "US-based" however. Surely, that Brazilian based brewer is lobbying its own as hard as FIFA. Rioters are, after all, good paying clients.

  • Permalink for 'A_Good_Beer_Blog/2012/01/21/In_Search_Of_The_World_s_Most_Averagest_Hip_Beer'

    In Search Of The World's Most Averagest Hip Beer

    Posted: January 21st, 2012, 6:08pm CET by Alan McLeod

    Just when you think collaborations make muddled beer... just when you couldn't wait for beer by committee to be the next big thing... we give you statistically averaged beer recipe formulation:

    “We’re asking them as a group to help us design a beer,’’ Koch explained Friday. Through a special application on Facebook, Sam Adams fans will collectively produce a recipe. “The parameters are things like the color, the clarity, the mouth feel, the yeast, the malt, the hops, so there's almost 2,000 different outcomes. Imagine what a really great beer would taste like, and then slide each of those six scales to design the perfect beer, and we'll take the total of all those different beers and then we're going to brew it.’’

    Yum. I am pretty sure that even in my darkest moments I haven't ever imagined this new odd PR trick as a way to truly master the making of dull beer. Taking social media add the power of averaging and, voila, dullness in a glass. And roll it out at SXSW just to make the thin veneer of hipster-ism seamless.

    Neato! Crowd sourcing!!! The wide-leg jeans of this decade. Thanks for bringing it to brewing, Sam Adams. Can we stop associating this brewer with craft now?

  • Permalink for 'A_Good_Beer_Blog/2012/01/19/I_Think_I_Learned_That_Beer_Has_Arc_And_Width'

    I Think I Learned That Beer Has Arc And Width

    Posted: January 19th, 2012, 1:36am CET by Alan McLeod

    It started innocently enough. Boak and Bailey repeated approvingly my comment that "surfing along with the flavours or things that cannot be controlled is the hallmark of an artisan." I had been thinking of Jeff's transcription of his interview with Jean Van Roy when I commented about hop oil being a cousin to Velveeta cheese. Makes sense, no?

    What ensured was an interesting and odd line of tweets. And things took off in an interesting direction. I was quite surprised by the idealism that good beer can be pure and perfect. I always thought good things express many things including the work of time itself as well as the inevitability of human foible. Jeff shared an observation from John Keeling of Fuller's, that sometimes the relationship you have with a beer over time is like when friends get haircuts - "you recognize the person, but he's not identical." I like it. I believe good things display aspects of their goodness in different ways over time. No point in time is better as long as the goodness still is there.

    But this means that there is an arc over time. Good beer taste one way young and another old. Both have their charms. And it means as the arc passes, there is a also width to the range of variables which may be displayed at any point in time as well as at the same point. All real food is like this. For me, Saison Dupont is a perfect example. Every time it seems different but still itself. Like someone you know with new stories to tell. Sure, I have changed and the context, too, but it's not just me. The beer that has morphed.

    When industrial brewers - or, for that matter, any brewers who believes that beer should only taste as they conceive - demand our obedience we are being asked to believe. To believe there was a mythical big bang of flavour when it was truer and more perfect is to believe that you are not a participant in the process.

  • Permalink for 'A_Good_Beer_Blog/2012/01/17/What_Is_The_Value_Of_Value_With_Drinks_'

    What Is The Value Of Value With Drinks?

    Posted: January 17th, 2012, 4:32am CET by Alan McLeod

    Value. Money. Opportunity. Knowledge. I got thinking about this when I read this from the beer columnist for the Star-Ledger about the wine columnist for the Star-Ledger:

    I love reading John Foy's wine column in the Star-Ledger. His descriptions of the wines are quite evocative:

    The 2004 and 2006 show the same pedigree of bright red color, and a plethora of aromas ranging from raspberry, cherry, cinnamon, white pepper, roses and black raisins. Both are medium bodied with delicious fruit emitting raspberry, cranberry and bitter cherry flavors with harmonious tannins. There is an undercurrent of vanilla in the aroma and flavor from the oak barrels that is pleasing because it is not obvious.

    By the time I finish reading those descriptions, I'm ready to get out a corkscrew, a loaf of French bread and some brie. But then I read the price: 63 bucks. Yikes! It's back to beer for me.

    Really? The article goes on to talk about the lack of objective truth about wine. What is it we value about thinking about drinks? Are the drinks tastier? Saturday afternoon, I finally took the advice on the back of the bottle and just poured ginger ale into my Pimms rather than making the full punch. I needed no Pimms pundit to tell me that. The bottle told me. There is, in fact, no result at all when you place pimmspundit.com into Google. Some guy called Pimm had the blog. Shame. Opportunity awaits to corner the market.

    Or maybe its indirect value. Maybe it's that the language and the thoughts allow you to be or do something or hang out with those who are or do? I dunno. I have always suspected that there is value in increasing the value of beer to those who write about beer because it's always good to be the smart person in the room when it comes to things that cost more than other things. Show me the person who made it by being the expert on how kids play with sticks. Kids play with sticks. Sticks are free. Limited guru opportunity. Like Pimms in a way. Take stick. Throw or drag. Take Pimms. Add ginger ale or make punch.

    The article implies the direction towards less is better. It seems to tie over-thinking and over-pricing. Could that be true?

  • Permalink for 'A_Good_Beer_Blog/2012/01/16/What_Are_The_Best_Rules_For_Aging_Good_Beer_'

    What Are The Best Rules For Aging Good Beer?

    Posted: January 16th, 2012, 12:08am CET by Alan McLeod

    I have been happily aging beer for years. The oldest beer I have is 18 years old. I have also been happily reading rules about aging beer for years. But it was only when reading this article in the Poughkeepsie Journal, which for the most part is pretty good, that I realized I don't really follow the supposed rules and have been happily doing so for years. Let's look at a few rules:

    Corked bottles need laying on their sides: I have caged cork bottles in the stash that are four and five years old and they all stand upright. In Let Me Tell You About Beer from last year, Melissa Cole suggests "cork-sealed bottles need to be laid down so the cork stays moist and maintains the seal." My feeling on the cork is that it is more of a source of risk of off flavours over time than lack of beer is a risk to the cork. Plus, unlike most wines, corks used in beer - like champagnes - are larger than the opening, are caged and subject to back pressure. These conditions keep these bottle sealed more than the wetness of the cork. I have never experienced the suggested problem.

    Dark coloured beer ages better than light ones: Never had any experience of a badly aged strong pale ale like a tripel or one of those nutty strong US craft beer anniversary ales. The article in the Poughkeepsie Journal states dark beers "will mellow in intensity" but pale strong beers do exactly the same thing under generally cool and dark conditions. Don't limit your experiments, that's my opinion.

    Beer has to be stored in a limited temperature range: In 2009's The Naked Pint from 2009, Perozzi and Beaune recommend investing in a dedicated wine fridge at the cost of $300 to $2,000 because beer should be aged between 50°F and 60°F. My house has a cold room under south-east facing steps. It has air circulation from the outside. It's about 7°F outside right now. I bet the stash experiences 15°F to 75°F over the course of a year. But it does so in a very slow cycle because the beer sits five feet underground. They are also kept boxed and piled to create a thermal mass that would further slow down temperature changes. While protecting the beer, this may actually also result in speed aging. Remember - you want the beer to undergo alteration over time. Why wait by putting the beer in cryogenic hibernation at huge expense?

    Don't age beer under a certain strength: Randy Mosher in Tasting Beer also from 2009 states conclusively "...beers with under 6 to 7 percent alcohol are never meant to age." Nothing in life is that certain. My philosophy is that beers at that level and less can shift pleasingly in flavour over time. It's just that they will do it faster. Where I am quite comfortable leaving a 10% beer for years, I'd comfortably leave certain lover strength beers like porters in storage to see if they pick up some tangs. And what about those beers that are spoiled from day one? Old gueuze and other lambics can easily be far closer to 5% than 10%. Again, try it out. See what happens.

    That's my experience. Your results may differ and you may have something to add. My idea is that for the most part beer is pretty cheap stuff. Putting away a few wines like I do (in the same space) leads to a small collection with a couple of thousand bucks of investment. Beer? You can have a 200 bottle stash with maybe a third dedicated to long term aging for maybe half that cost. So take a chance. See what happens.

  • Permalink for 'A_Good_Beer_Blog/2012/01/14/Quebec__Dum_Duminator__Brasseurs_Du_Temps__Gatineau'

    Quebec: Dum Duminator, Brasseurs Du Temps, Gatineau

    Posted: January 14th, 2012, 2:15am CET by Alan McLeod

    So, this is finally winter. Last night I had to buy more flashlights than ever before. Tonight, three massive jugs of alt snow and ice melty stuff. Think there was a polar bear on the label. A growley one. I need a beer to match.

    Brasseurs du Temp is right across the river from Canada's capital in Ottawa. Or its part of it. Never understood our capital. Wow. The effect of the wheat at this concentration is like taking the grassiness from sauvignon blanc wine, ditching 90% of the fruity notes, adding some fig and a bit of date, throwing in a bitter barky twiggy thing. There are spices but they are like spices from a land you have never been. Cedar perhaps? Something like an evil changling of the love child of cinnamon and apple wood. Earthy with cloves. And old roses. I once had a massive rose bush that was about 8 feet high and 15 feet across. When they were just past there best, they gave of a musk like a great party that was well after midnight. There's a bit of that in here, too. Yet it is fresh and, for the style and strength, a lightness.

    Gorgeous. BAers missed the point. Sometimes a beer doesn't taste like the beers you have already have had.

  • Permalink for 'A_Good_Beer_Blog/2012/01/13/When_Do_Good_Beer_And_Public_Money_Mix_'

    When Do Good Beer And Public Money Mix?

    Posted: January 13th, 2012, 1:50pm CET by Alan McLeod

    I like beer as much as the next guy. Probably more. But I am not sure why one of Ontario's, frankly, less interesting brewers deserved $1,000,000 in tax support annually:

    ...until a few years ago, few Ontario consumers knew or understood the concept of craft beer. All that changed in part due to an $8 million provincial program that Ontario’s smallest brewers learned this week will not be renewed, another victim of the government’s sweeping deficit-slaying measures... The move will have the biggest impact on Brick Brewing Co. Ltd., which disclosed in a statement Wednesday that the program would not be renewed. The Waterloo-based brewer, known for its discount Laker and premium Waterloo brands, received up to $1 million a year under the four-year program. The publicly traded company said the loss of the program would have a material impact on its financial performance.

    Full disclosure. I get income from advertising, including that little Ontario Craft Brewers crest to the left. I expect the money for that comes from the other fund, the 1.2 million marketing program. I think I have received 0.1% of that. Spreading the message through all media broadly seems to be a good thing to me but you can judge that for yourself. While you are at it, consider also how other brewers, other Ontarians might take the news that 1/8th of a fund of that scale went to one out of fifty brewers. One whose stocks you can buy on the stock market. The concerning thing is that the firm's financial indicate the subsidy represents a significant portion of profitability.

    It will be interesting to see now what the lack of this part of their revenue will mean for corporate stability. Either way, there will be lessons to be learned.

  • Permalink for 'A_Good_Beer_Blog/2012/01/12/Oh__To_Be_In_Milwaukee_In_A_Beer_Garden_There'

    Oh, To Be In Milwaukee In A Beer Garden There

    Posted: January 12th, 2012, 3:11am CET by Alan McLeod

    What an advanced form of civilization they must have in Milwaukee:

    The county would likely get a percentage of sales from each beer garden. The county's request for proposals suggests a minimum of 15%. "I'm not saying I can pull it off, but I'm putting it before the public," Black said Wednesday. Local breweries and restaurants were contacted to gauge the interest and park advocacy groups were advised of the idea. Formal proposals for a beer garden are due Jan. 20. Local historian John Gurda has agreed to serve as an adviser to the Parks Department on the beer garden idea, Black said. A 2009 article by Gurda described how the upper Milwaukee River once served as a "nearly continuous waterpark," especially the area between North Ave. and Locust St. on the city's east side.

    A government program. To introduce beer into city parks. To help pay for services and increase public use of parks. Brilliant. I am actually without smart remark. What is not to love about Wisconsin?

  • Permalink for 'A_Good_Beer_Blog/2012/01/11/Time_For_A_New_Dialogue_About_US_Good_Beer'

    Time For A New Dialogue About US Good Beer

    Posted: January 11th, 2012, 2:05am CET by Alan McLeod

    Interesting intervention in a rather over the top bitching session over at the Beer Advocate pointing out the disfunctionality of a large part of the discourse. In response to some wildly weirdly accusations about which breweries in the US are "over rated", Sam Calagione of Dogfish Head in response went off:

    It's pretty depressing to frequently visit this site and see the most negative threads among the most popular. This didn't happen much ten years ago when craft beer had something like a 3 percent market share. Flash forward to today, and true indie craft beer now has a still-tiny but growing marketshare of just over 5 percent. Yet so many folks that post here still spend their time knocking down breweries that dare to grow. It's like that old joke: "Nobody eats at that restaurant anymore, it's too crowded.” Except the "restaurants" that people shit on here aren't exactly juggernauts. In fact, aside from Boston Beer, none of them have anything even close to half of one percent marketshare. The more that retailers, distributors, and large industrial brewers consolidate the more fragile the current growth momentum of the craft segment becomes. The more often the Beer Advocate community becomes a soap box for outing breweries for daring to grow beyond its insider ranks the more it will be marginalized in the movement to support, promote, and protect independent American craft breweries...

    It is a weird response. It could have been just "screw you, I do what I want." It could have been about how the BAers had become jaded. Both of which are pretty much true. But no. No, we get handed that old saw about how we are all in one boat together and how Team Craft Beer has to pull all in the same direction. See, we need to support "breweries that dare to grow" because, like the flower, they are fragile. It is a call to not be a consumer. It is a call to be something between a co-conspirator and a patsy. Never mind, as Jay points out, there are a an ever expanding huge number of craft breweries in the US. It sounds like we are asked to pay, accept and put up with a craft movement well into its third or fourth decade. But then look at the response. "Sorry!!" "Didn't mean you!!" "Were would we be without you?" "You are the wind beneath my wings." It's the Stockholm Syndrome, good beer version. Would someone respond in the same way if the head brewer of, say, 1900 of the 1952 craft breweries had responded? Not likely. It takes celebrity to get a response like that. Excellent.

    There has to be a better way. The part of the good beer trade that pays for everything, the consumer, has to be treated better than this. And the consumer has, in turn, to learn to be more intelligent and well spoken if they are to be taken seriously. The current dialogue this thread exemplifies does not really provide as much as it could or should. Saying that "Bells, Founders, FFF, Surly, RR, DFH, Bruery, Avery, Cigar City, Mikkeller are all overrated" is just weak minded. As Calagione goes on to point out, much to his credit, each of these breweries make a range of beer some of which are to many people's taste. And, to add to that idea, for the most part they are well priced for what they offer.

    But some are not. And that is the point of "over rating" a brewery. It is not enough to slag the complaint makers, however thick. Over priced, over packaged and overly precious beers deserve being called over rated. I don't care if you have passion, try really really hard or dare to grow. It's up to me - and each of you - to determine if a beer is a bust or not. If it is worth your money. You want to pay for daring and the duds that that entails, feel free. Me, I like good beer at an honest price.

  • Permalink for 'A_Good_Beer_Blog/2012/01/10/New_York__Will_Hydro_Fracking_Force_Ommagang_Out_'

    New York: Will Hydro Fracking Force Ommagang Out?

    Posted: January 10th, 2012, 1:51am CET by Alan McLeod

    I was really bummed about the prospect of this threat to one of my favorite breweries coming to pass:

    A well-known brewery in the Cooperstown area says that fracking may force it to relocate or fold. Brewery Ommegang lays out its case in a friend of the court brief, which it submitted in support of a Town of Middlefield zoning law. That law bans heavy industry, including gas and oil drilling, according to the Oneonta Daily Star. Approximately 50 percent of the land next to brewery property has been leased by drilling companies. The property owner, Cooperstown Holstein, is suing to overturn the Middlefield ordinance and has asked a judge to reject the brief. Middlefield is located in prime Marcellus Shale country.

    Last November, the story same out that Ommegang was seriously concerned that the practice of hydro fracking was a risk to their water supply. There isn't anything on the brewery's website as the news there seems not to have been updated since 2008. But for me, it's up there with the chance that the natural gas exploration technique could trigger earthquakes.

    Ommegang is participating in public outreach on the issue including a community forum this Saturday. They are also actively involved in the political debate. Which makes me like them all the more as they are doing more than issuing a threat. I have written a lot about how peace is good for good beer and a precondition for brewing the best stuff. Maybe we need to say the same about a healthy environment.

  • Permalink for 'A_Good_Beer_Blog/2012/01/07/Tasting__Could_The_Holiday_Effect_Be_With_Us_Daily_'

    Tasting: Could The Holiday Effect Be With Us Daily?

    Posted: January 7th, 2012, 3:56pm CET by Alan McLeod

    You know what I mean by the holiday effect, right? The idea that the beer on the beach looking at the Gulf of Mexico or the Mediterranean taste great there but sucks when you try one after getting back home? Well, I whipped off a comment over at Boak and Bailey's just now that got me thinking about how we may actually each be on our own holiday all the time:

    I am more and more convinced that we do not have a good handle on taste. I have pals who I will have over to try good beer who say “I never tasted that until you described it and then I do.” I think this has as much to do with suggestion as acuity. Apparently there is a valid phenomenon anyone can experience walking down a street. You see across the block and down the street people walking towards you. You can’t make out the face but your brain will fill in the detail with available faces from your memory. So you see old friends as they looked way back then until you get closer when you admit its a stranger. I am wondering more and more these days how much of the range of tastes I am experiencing in beer “X” are based, in the same way, on the tastes I have experienced in the past.

    Further, I then worry that there is a disconnect between taste of beer and beer production intentions. When I read at Ron‘s as well as Jeff of Beervana about how there is not the separation, the malty sweetness of Scots ales that we have been led to believe. There is no such thing as the peaty note. Yet since 1977 I have had the Sweetheart Stouts, the Traquair Ales, the Caledonian /80′s. the McEwan’s export and others and there is is. I’ve brewed it myself and there is it. It’s not the same.

    I now wonder if the subtleties of taste perhaps less reflected on the brewer’s grain bill than other elements – plus suggestion and expectation – are what really frame what we sense in the mouth far more than what the brewer might be trying to achieve on paper and in the tun.

    I don't know if that makes sense but it would align with my understanding of the qualify of evidence based on human observation as well as the anecdotal state of beer descriptors written by we the million monkeys. I have never been a big fan of tastings, judging or correctness when it comes to beer. But I am wondering more and more about how autonomous we each are when it comes to the theatre of the mouth. We may well each be within much the same range when perceiving taste but could it be that that is as close as we get?

  • Permalink for 'A_Good_Beer_Blog/2012/01/07/Session_59__When_I_Don_t_Drink_Beer_I_Like_A_Glass_Of...'

    Session 59: When I Don't Drink Beer I Like A Glass Of...

    Posted: January 7th, 2012, 1:24am CET by Alan McLeod

    I was tempted to break the streak and not get involved with the question posed this month which, as far as I can tell, boils down to "...let’s talk about what we drink when not drinking beer." Brewed For Thought asked and - after I go over the openendedness of it all - thought a bit more about it. Sorta.

    What do I drink? Coffee every day but only first thing. Not enough water. Not enough tea. Used to. Summer sees a jug of unsweetened green tea holding its place in the fridge. I like juice. I especially like lime juice. Errr... do you see my point? This is hardly thrilling tales. Oh, you want to know about booze? I've written about sherry and certainly port. A jug of Pimms is swell when the unsweetened ice tea is not doing the trick. Cucumber spears, baby. I'd drink more perry if I could get my hands on it. I prefer bourbon to bourbon barreled beer for the most part - usually in a Manhattan, a bit of angostura with a dash of sweet vermouth. Are you enjoying this so far? Good scotch and vodka are former favorites one is now too difficult to enjoy and, after working in Eastern Europe, I gave up vodka the best part of 20 years now. Gin and tonic? Now that can be a well placed decision. Once in a while. And table wine... though I mainly buy that for others.

    So, there you go. The obligatory post. I am sure I must have written duller. Just can't think of when. Oh, maybe when I did it in May 2010 when I couldn't think of anything else. Writer's block. You know what that is like.

  • Permalink for 'A_Good_Beer_Blog/2012/01/06/California__Olivia_Dubbel__Sierra_Nevada_Brewing__Chico'

    California: Olivia Dubbel, Sierra Nevada Brewing, Chico

    Posted: January 6th, 2012, 2:33am CET by Alan McLeod

    As you know, "collaboration" is always a dangerous word to read on any beer bottle. Often an experiment and holiday for others but at your expense. Unfortunately for my prejudices, I quite like dubbels and there are apparently honest to goodness Cistercian monks involved so I will open my mind.

    But first, this post is brought to you by my electrician who installed a switch in the stash room yesterday. I've actually broken a on-off pull chain and then destroyed a jury-rigged switch with all these bottle photos over the years. It's a nice switch. Switch 3G. Functional. Unassuming. And reasonably priced. The same goes for this dubbel. It pours a pleasant chestnut with a light mocha froth and rim. On the sniff there's nuts, brown sugar and a nice fruity almost grape scent. A very pleasant sip. Spiced burlappiness soaked in a little treacle. The label alleges clove and black pepper which I might buy. Not a very interesting spice combo if you think of it. 10,000 years of global cuisines have rejected it. The malty bits are more interesting: date, fig, a little citrus thing that might be lime (or maybe yellow plum) and also brown bread. Perfectly fine.

    The Ovila line of beers has its own unnecessarily fussy website. Don't hold it against them. They know not what they do. And the BAers say... HEY, they switched to number. This is an "86" whatever the hell that means. Useless.

  • Permalink for 'A_Good_Beer_Blog/2012/01/05/How_Many_Things_Are_Wrong_About_This_Story_'

    How Many Things Are Wrong About This Story?

    Posted: January 5th, 2012, 1:19am CET by Alan McLeod

    Start counting:

    ...inquiries by the Labour MP Tom Watson have revealed attempts by Portland Communications, which is run by Tony Blair's former adviser Tim Allan, to improve the brand's online reputation on behalf of its client, the brewer AB InBev. Under the user name Portlander10 it removed reference to Stella Artois from the Wikipedia page entitled "Wife beater" and replaced it with a generic reference to lager or beer. Portland also tried to remove the reference to wife beater on the Wikipedia page for Stella Artois. But other users spotted the edit and reversed it.

    Both the brand and the nickname, I suppose. But editing Wikipedia to boost your brand... and worse the idea of paying a consultant to edit Wikipedia for you. Then there is paying a consultant to edit Wikipedia to boost your brand and your consultant editing it from the consultancy's own IP address as well. Perhaps, too, is the setting up of a brand victim strategy. We should feel badly for the maker due to the slurs being foisted upon their macro gak.

    Or was it just to have people like me mention the event. Like me. Well played, Portlander10. But it's still a face full of bland.

  • Permalink for 'A_Good_Beer_Blog/2012/01/04/A_Good_Beer_Blog_s_Guide_To_Good_Beer_Manners'

    A Good Beer Blog's Guide To Good Beer Manners

    Posted: January 4th, 2012, 2:05am CET by Alan McLeod

    At the outset, let me say one thing. A discussion of manners that crosses international boundaries is a mine field. There is no reason that rules in Prague help with situations in California or have any meaning in Leeds. Yet, fools go where angels fear to tread so let's get into it. The Pub Curmudgeon posted the results of a poll he posted... the results of which he then took issue with:

    Out of 80 poll respondents, 43 wouldn’t be prepared to let the likes of Carling, John Smith’s or Guinness pass their lips if caught at a party or function where there was no “decent” beer available. Sorry folks, but whatever the motivation, that comes across as a pretty snobby attitude to me. Scant sign of the “all beer is good” inclusiveness there.

    There is something of a double negative at play so I have to make sure this is right but my read of that is if you are at a house or an establishment that does not have a class of beer that you consider worth your while, the small majority of those polled would refuse to have what was on offer. Comments at twenty-six and counting ensued as well as a range of Twitter activity largely in line with the polling results. Me? I was raised to eat and drink what was put before me, that it was not good manners to not clean my plate and that, you know, handsome is as handsome does. There were so many food fables in my upbringing that they could accommodate every situation and point of view. Even with that confusion, the discourse reminds me of a number of helpful hints:

    ♦ Fundamental to good food and drinks manners is that you do not turn up your nose. If you are presented with a range that is not up to your standards, you still participate. If there is Guinness, of course you accept it. You hold it. You place it one a table near you. You take the odd drink. It becomes you buffer guarding you against another of its kind. You will live. Eat your greens.
    ♦ Next, you do not show up those helping. In the recently published Let me Tell You About Beer, well reviewed at Simon's, I was faced with the shocking comment on page 32: "[a]ny pub that baulks at giving tasters of the draught beer is not to be trusted." Oh my. Faced with a range of unknown taps in a bar, good manners roll the dice, guess a likely candidate, take the glass and only then perhaps ask for samples once you have engaged in the drinking contract with the establishment. Holding up the staff or other drinkers places everyone in a special level of purgatory. Get on with it.
    ♦ Don't flaunt. In a new favorite The Art of Living According to Joe Beef, the great Montreal restauranteurs give a great recommendation about their highest priced wines. They would "rather see you for a great meal and a decent bottle." While it is fun to go to a place like Portland, Maine's Novare Res and empty the wallet... please take a friend and treat. Treating is the opposite of flaunting. If you need to air your views of the drinks, earn your keep, share the wealth - or shut it or leave.

    For me the bottom line is that unless your uncle owns the place - and probably especially if he does - you are a guest in any public house at any price point. You join in the spirit of the place or you leave. Handled badly, your beer knowledge and your beer money may be the vacuum that hoovers up all joy around you. All great bores are the same in this respect. Others I respect disagree. You may be among them. That is fine and it is your right. But let me point out one thing I saw in that poll that is being missed: "...you are at a party..." There is nothing worse than an ill mannered ungrateful guest. And when you are not at your own home, to one degree or another, you are a guest.

  • Permalink for 'A_Good_Beer_Blog/2012/01/01/Beer_Cocktails__A_Glass_Of_Port_And_One_Of_Stout'

    Beer Cocktails: A Glass Of Port And One Of Stout

    Posted: January 1st, 2012, 11:26pm CET by Alan McLeod

    I have had my doubts about beer cocktails ever since I heard the term. I don't trust that the attempt to create a new niche - and then, of course, the jostling to become guru of that niche - bodes well for actual experience being foisted upon us all. Plus, I am of an age that does not find me in bars watching however much I like them. I have to rely on my own wits. Any that usually keeps me from experimenting too much.

    Yet, there is something about port and stout that I like. The "ye olde" nature of it perhaps? I have certainly had a love of ports as well as Spanish sherries, Hungarian tokays and other "sticky" wines that actually predates my love of good beer. These are the drinks of childhood holidays, ex-pats comforting themselves with rich tastes of trade and empire. I came across the concept five years ago and have been tinkering with blends since at least 2008 and, while I approve, I have not found myself converted.

    Until today. I realized my problem might be the requirement of blending in the glass. Sure, you might say, that is what a "cocktail" is but, if we are honest, is not the shot and chaser a cocktail, too? And, frankly, is it not even more guru-tastic to use more than one piece of glassware to create the effect? Hands up everyone who agrees. There. It is settled.

    Today, I poured a glass of Feist Colheita 1998 port and a pint of Grand River's Russian Gun Imperial Stout. Both share a rich dryness when tasted in succession that I think would blend well in the same glass. But they also have so many complimentary tastes when tasted separately which are drowned when put together. The lingering dry cocoa licorice of the strong stout is washed by the heady tannin berry of the port. Both have a hint of chalkiness, too. Each are fine drinks in their own right. Together, a partnership.

    So, first big news of 2012? It's OK to use two glasses. Good old double fisting is now surely guru approved. Second big news? If you have a stash it's now time to get the cabinet, too. Your own little gin palace tucked in a corner of the dining room.