I suppose the irksome part of it is that it’s not international any more, so don’t piss on my shoes and tell me it’s raining.

San Miguel, Spain (actually Northampton)
Carlsberg, Denmark (actually Northampton)
Hofbrau, Germany (actually Dorset)
Asahi, Japan (actually Kent)

That’s why my burgers keep falling apart then!

Turned out they had got their Oysters from a fishmonger’s stall in Barnsley Market which I won’t go anywhere near due to the terrible off smell. That might have been a large factor in why the beer was so bad.

http://i.imgur.com/Pocvz.png
http://i.imgur.com/S8P0j.png
http://news.google.com/newspapers?nid=1243&dat=19350312&id=tDVPAAAAIBAJ&sjid=RyEEAAAAIBAJ&pg=5025,5579257

More on topic. We’re home to a number of resorts and fine dining establishments here in Phoenix that mention the local source of their produce and wines, of course, but seldom list local beers. In fact some of our restaurants obfuscate their locations as tony Scottsdale and not Phoenix.

My favorite thing is with this idea is when restaurants list faux provenance for macro beers among the smaller craft places where location DOES make a difference.

Anchor Steam – San Francisco, California
Sierra Nevada Pale Ale – Chico, California
Budweiser Light – Lager – Saint Louis, Missouri
Miller Genuine Draft – Lager – Milwaukee Wisconsin

No you idiots They are all made in California. The macros brew in Irwindale and Van Nuys or some equally boring industrial plant.

John — yes, you’re right — this can quickly spill over into pretentiousness: “…all held together with Fairtrade Algerian cocktail sticks handcrafted in a mountain retreat”.

NorthcoteBeers — now you say it, we probably didn’t mean local as much as we meant “localised”, i.e. from a specific place, rather than from somewhere nearby. As we’ve just said on t’Twitter in response to someone else, this is marketing patter, in its own way, and can be a bit of a con trick if ‘bad’ ingredients are trumpeted with enough confidence.

Beer Nut — “Hops are not like meat”: nothing to argue with in that statement. I guess we’re thinking here of smaller producers who make a virtue of subtle variation rather than absolute consistency. Even biggish breweries like St Austell name specific hop farms, though, and it only improves their image. Can’t find it now, but there were excited Tweets from the US when Roger Ryman signed a contract for the next year’s supply of Willamette with a specific supplier.

Whosisbrew — I guess what we’re saying is, breweries that *can* do it should do it, cos it’s a neat marketing trick that also happens to work for consumers.

As far as local is concerned, this: https://www.youtube.com/watch?v=l2LBICPEK6w