News, Nuggets & Longreads 19/07/2014

Bloke drinking beer.

Boy, it sure is [rainy/sunny] out there! The perfect day to sit [inside/outside] with [a nice cup of tea/an umbrella-festooned cocktail] and read about beer and pubs! [Delete as appropriate.]

→ Stan ‘Hops’ Hieronymus, author of Hopssummarises the 2014 Barth-Haas Group Hop Report, and provides a hop of the hops, in relation to hops. Hops!

Simcoe production was minuscule in 2007, Citra didn’t have a name and Mosaic was still in test plots… Growers planted 1,840 acres of Simcoe this year, 1,720 of Citra and 670 of Mosaic.

→ Ron Pattinson has worked out, he thinks, ‘year zero’ for the not-all-that-ancient beer style, oatmeal stout, and is also continuing to plough through data on historic beer quality: ‘See how once again there’s no correlation between quality and clarity.’

An illuminating bit of ‘craft beer’-related mischief from David ‘Broadford Brewer’. (Read to the end.)

→ The actual news in one bullet point: BrewDog undergoes superficial re-brand. (BONG!) New Minister for Community Pubs. (BONG!) And Greene King form new ‘Axis of Evil’ with Goose Island.

→ Amidst the expected flood of posts about the European Beer Bloggers’ Conference there have been a couple of gems, notably this from Chris Hall in which a decent pint of Fuller’s ESB acts as a ‘hard factory reset’ for a jaded soul.

→ Nico Guba’s ongoing quest to perfect the brewing of German-style beers continues with experiments to test the benefits of decoction:

This simply cannot be replaced by other methods. More starch is available, and this leads to a higher mash efficiency (up to 10%) and a brighter, lighter in colour,  and stronger beer.

→ In the post-war period, while Britain was building ‘modern pubs’, the US was getting into ‘Tiki lounges’ like the Luau in Beverly Hills. This long Collector’s Weekly interview (3000 wds) with an expert on the trend is worth a read.

→ How is it possible for a pub to be completely Victorian and completely of the 1960s? It’s that yellow sign. (There’s more about the Black Friar here.)

Brew Britannia Business

→ Too skint or tight to buy a copy? This competition to win a copy closes tomorrow (20 July) and this one runs until Sunday 27.

→ Speaking of which, here’s Pete Brown’s review and another by Matt ‘Total Ales’ Curtis. Best review on Amazon? Quick delivery and just as described.”

→ And if you’ve got tickets for next Saturday’s session at the Birmingham Beer Bash, then do come and say hello!

Vienna Beer Today

Piccadilly Johnnies, 1904.

As the 1860s turned into the 1870s, absolutely the trendiest thing to drink in London was Vienna beer, aka Vienna lager — the pricey imported ‘craft beer’ of its day.

It seems to us that it was not so much a ‘style’ as the product of a single brewery — Dreher, of Klein-Schwechat, Vienna — with a few imitators trying to muscle in on the market it had created.

It appealed to Piccadilly Johnny — the hipster of his day –because:

  • It was served cold.
  • It had higher levels of carbonation.
  • It was paler than Munich Dunkel. (Though not as pale as Pilsner.)
  • He believed it wasn’t ‘intoxicating’. (We think this was psychological.)
  • ‘German’ stuff was fashionable, while English stuff was considered inherently naff.

Now, almost 150 years later, though there aren’t many descendants of Dreher’s Vienna beer, they are at least relatively easy to find, and not just in the West End of London.

Even near us, in deepest Cornwall, there are several pubs selling kegged Brooklyn Lager (5.2%), while bottles can be found in your local Wetherspoon, and most supermarkets. It’s one of the first self-declared ‘craft beers’ many people drink — it certainly was for us. Is it a convincing Vienna beer? Without going back to 1870, we can’t be sure, but we can’t believe its flowery hop aroma is remotely authentic. It is Dreher’s beer, via the 19th century New York beer hall, via the ‘real ale revolution’, via US ‘craft beer’.

Another widely available example is Negra Modelo (5.4%) from Mexico. In production since the 1920s, it is a lingering reminder of the country’s historic connections with Austria. It’s been a while since we drank one but our recollection is of a lager already lacking bitterness into which someone had then stirred a teaspoon of refined brown sugar. The brewery themselves sometimes call it a ‘Munich Dunkel’ — it is certainly darker than amber.

Finally, there’s Thornbridge’s Kill Your Darlings (5%), a case of which we have been working on for a couple of months. Smooth and clean almost to the point of blandness, it certainly tastes authentically Continental, and makes a change from pale lager while offering a similar kind of straightforward refreshment. It, too, is perhaps rather too Munich-dark to be quite authentic. Still, we’d like to drink a pint or two of this at the Craft Beer Co in Covent Garden, which isn’t far from the Strand – epicentre of the original Vienna beer craze.

On balance, the least authentic of the three, Brooklyn Lager, with its distinctly English dry-hopping regime, is probably the tastiest.

One of the projects we’re working on now is about lager in London in the 19th century — probably for a short e-book. In the meantime, we wholeheartedly recommend Ron Pattinson’s book Lager.

Part of a Balanced Diet

'Vanilla is a Bean' by Christian Newton, from Flickr, under Creative Commons.
‘Vanilla is a Bean’ by Christian Newton, from Flickr, under Creative Commons.

Is modern ‘craft beer’ really a mess of silly, fruit-flavoured, over-hopped, novelty beers bought at inflated prices by mugs?

That (as we read his Tweets) is how venerable beer blogger Alan ‘A Good Beer Blog’ McLeod sees it, and he’s certainly not alone. It’s certainly true that when those outside ‘the bubble’ seek to satirise beer geeks, these are exactly the kinds of beers they pick on:

Undrinkable Apricot Monstrosity: Gotta love those lazy summer afternoons. Just head out to the porch, kick your feet up, and slog your way through an Undrinkable Apricot Monstrosity, courtesy of Lagunitas Brewing Co.

In what sounds like a plea for classical, conservative ‘good taste’, McLeod and others seem to be suggesting that the best beers are expressions of grain-hops-yeast-water, in balance with each other, with an alcohol content somewhere around the natural settling point of 5% ABV.

Now, we love beers like that (and occasionally get told off for it by extremophiles…) but we don’t believe they’re threatened, or even, for that matter, starved of attention.

In the UK at least, we see a lot of people enjoying bigger, stranger beers, while also raving about straightforward, decent lagers and bitters. On the whole, the same ‘crafterati’ that queues up to buy a limited edition IPA also seems to be quite vocal about enjoying cask ale from Fuller’s, or straightforward Munich-style Helles by Camden, in their local boozer.

Writing a post about why brown bitter and/or standard lagers are actually awesome is practically a beer blogging rite of passage.

Beer with fruit in, or with lots of hops, isn’t inherently ‘silly’ — what matters is how successfully or thoughtfully it is done. Badger’s peach-flavoured Golden Glory might be a bit vulgar; Brew By Numbers cucumber and juniper saison (sorry to go on) isn’t. People are excited by it because it works — not because of hype.

A healthy market, we think, offers:

  1. a broad choice of good quality ‘normal’ beers
  2. some cheap-but-drinkable beers for those on a budget; and
  3. on the fringes, some weird stuff for special occasions and novelty-seekers.

(Which sort of feels like where we’re getting to now, doesn’t it…?)

Those three categories aren’t mutually exclusive, and trying to argue any of them out of existence seems, we think, rather like trying to stop other people enjoying themselves.

Utopians vs. Sentimentalists

In 1925, Swiss-born architect Le Corbusier, a pioneer of modern architecture, proposed that the historic centre of Paris be flattened and replaced with a set of identical tower blocks set in a grid.

All those old buildings, narrow winding roads and quaint features were, in his view, ‘rustic bric-a-brac’ and needed to be swept away so that order could be achieved. With order, he argued, would come true human happiness, if only people would look inside themselves and realise that’s what they really wanted. (Which sounds slightly scary to modern ears.)

His extreme philosophy, abstracted from practical concerns, sits on one side of an ideological battle still being played out across all fields of human activity: Logic or sentiment? Machines or men? Straight lines or wonky ones? Industry or craft?

At about the same time as his ideas had filtered through to inform the planning and design of post-war British cities (see Plymouth, for example) another expression of the logic/machines/straight-lines way of thinking was also underway: the Big Six project in British brewing.

Whitbread, Watney’s, et al, became seduced by a Utopian vision of pure efficiency. They rejected the idea of lots of little breweries all over the place in favour of big ones in central locations, connected by motorway.

They decided computer-control was the way forward, reducing the opportunities for human interference to introduce inconsistency into the product.

Tradition was a nuisance — something to be ‘got over’.

It is with tinges of regret that we witness the disappearance of the traditional brewer wandering around the brewery with only his sensitive nose, keen palate and a few basic scientific instruments to guide him… [as] we move to a new generation of white-coated technicians bristling with scientific qualifications, guided in their work by panels of flickering lights…

H.A. Monckton, A History of English Ale & Beer, 1966

The Society for the Preservation of Beers from the Wood (SPBW), Campaign for Real Ale (CAMRA), the pub preservation movement, and ‘micro brewing’, all stood, and still stand, on the side of sentimentality and ‘the human touch’. Greenleaf over Ironsides.

And in marketing terms, the sentimentalists have won — we don’t think many breweries these days would invite the press to see their computers, as did Whitbread at Luton in May 1969, or use an image like this one from Boddington’s, c.1978, in promotional materials:

Boddington's computer controlled brewery, c.1978.

But most people don’t feel that strongly either way – they’re turned off by automation, but expect a certain level of consistency; they appreciate the fruits of efficiency, but don’t want to see old pubs or breweries knocked down to achieve it. They are, in short, pragmatic.

But pragmatism, as far as people like Le Corbusier are concerned, is synonymous with compromise — the worst of both worlds.

Excuse us thinking aloud. We’re working on something — a longer article, or maybe a video — about flat-roofed, cube-like post-war ‘modern’ pubs, which is why we happen to be reading outside our usual territory.

News, Nuggets & Longreads 12/07/2014

The Connoisseur. (Of whisky, not beer.)
From 1905. Sadly, he’s drinking whisky, not beer, but we like the image too much not to share it.

It’s time for our weekly round-up of interesting stuff from around the internet. Don’t take it too serious — not many do. Read between the lines and you’ll find the truth.

The schedule for London Beer Week (9-16 August) looks pretty impressive. If you’re a beer geek planning to visit the UK, this might help you decide where to stay and when. (Are there politics behind the fact that the site doesn’t mention this is also the week of the Great British Beer Festival…?)

→ Their beer coverage isn’t always particularly deep but this piece from Serious Eats on how beer prices are set has lots to chew on: “Typically, in a restaurant, you want to keep your food costs and so forth at 33 percent… So, a lot people simply multiply [the product cost] by 3.”

‘How To Blow $9 Billion: The Fallen Stroh Family’, from Forbes magazine. (2000 words; via Tim Holt.)

→ Back in 2011, local historian Patrick Carroll attempted to sift facts from the mass of myths and outright fibs surrounding the history of the legendary Blue Anchor pub at Helston, Cornwall. (3,500 words.)

Derek Dellinger argues that beer styles should be taken less seriously while seeming to take them quite seriously: When I pick up a bottle and there’s no style or description at all, nothing but a cute name and a government warning, I become so annoyed that I will almost never buy that beerGive me at least an idea of what the beer is — however you want to do that.” (1600 words.)

→ Emma has written about the apparently sensitive subject of women drinking alone in pubs and the harassment they sometimes experience.

Tangential pub content, but a good read anyway:

For 30 years, the Ripley Road was the go-to destination for the smart set of the day: young, athletic gentlemen at first; radical, bloomer-wearing ladies later. The ten miles between the Angel Inn at Thames Ditton and the Anchor hotel at Ripley were world-famous, and busy with cyclists on all manner of machines.

Hayley Flynn explored a well-preserved 1960′s shopping arcade in Manchester but couldn’t get into the locked-up and dormant El Patio pub. (via Pubs of Manchester Twitter | Web)

→ And, finally, does anyone know if this is actually legal..?

Writing about beer and pubs since 2007