We didn’t manage quite so many posts this month as in September but that’s partly because we spent quite a bit of what is usually blogging time, before breakfast and after work, writing articles for (ker-ching) cash money.
We started the month off with a guest post on another blog, Municipal Dreams, about estate pubs:
The lack of pubs on estates in the first part of the 20th century was often a direct result of the temperance instinct: pubs were of the slum and if people were to be rescued from that environment and culture, the drier the sanctuary the better. That debate continued in the period after World War II with serious consideration given to nationalising any pubs to be built in new towns and a determined lobby that thought building any pubs at all was on par with providing, say, council-sponsored opium dens.
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Two of our posts here were among the most read and commented on for a while, too, so we’ll give those a bit of special attention first.
The Great British Beer Festival
Having ruminated for a month we finally expressed some ideas about ways to improve GBBF. Our pre-emptive whining about how hard it is to discuss CAMRA and GBBF without people getting narky seems to have worked and a generally civil, stimulating conversation ensued. There was also quite a bit of chat on Twitter, across various Facebook groups and pages, on the Hopinions (Beer O’Clock Show) podcast, and behind the closed doors of the CAMRA discussion forum.
Seven Ages of Beer Geek
We think this attempt to break down the trajectory of a typical beer geek’s obsession was a bit more than just a listicle but there’s no denying the ‘click appeal’ of a post in the format ‘X types of Y’: it got something like three times as much traffic as anything else we wrote in September or, indeed, for months. It also prompted some substantial responses from other bloggers.
Jeff Alworthdidn’t agree with our conclusions (‘The stages are conceptually familiar, but not emotionally so’) but, actually, we think he misunderstood our point, i.e. that if you go deeper than stage one, two or three, this is where it might lead, rather than that everyone will always end up at seven, or that they will always pass through every stop on the way. But his own reflections on the subject are as thoughtful as ever and worth a read.
What makes an IPA Old School in our view is and emphasis on hop bitterness as well as, and perhaps more than, aroma/flavour; a preference for English hop varieties; mellow orange character rather than pine or grapefruit; and a certain stoical pintability, despite relatively high ABVs by late 20th century cask ale standards.
The younger drinkers we’ve noticed are often on hot chocolate, frothy coffee or pounding cans of energy drink. A typical party, sat near us about a fortnight ago, between them had one pint of bitter, two of lager, a can of Monster, and a pint of Coke. They were all eating, too, treating it almost like a diner.
If you think your region is being overlooked as a beer destination (i.e. not written about by the Usual Suspects) the answer is simple, we reckon: write about it yourself. The comments on this ended up focusing on Birmingham and the West Midlands even though we tried to keep it general, but they’re interesting nonetheless.
How do pubs smell? That’s something we were prompted to think about by the tenth anniversary of the institution of the ban on smoking in pubs, the debate around which often ends up wallowing in foul aromas of one kind or another.
We posted a few Patron-only things on our Patreon feed — behind the scenes notes mostly, including stuff on how our book cover got designed and some thoughts on the upcoming British Guild of Beer Writers awards.
We’re approaching our (fairly modest) second target of $100 a month, by the way — thanks, everyone!
Our newsletter was a little more curt than usual because we typed it on a smartphone in a packed-up house with no chairs to sit on but what we did write seemed to get people talking:
In the wake of our Michael Jackson article for Beer Advocate, and reflecting on the blogosphere with our weekly news round-ups in mind, we reached a conclusion: free beer and hospitality don’t guarantee positive coverage but, when you’re just starting out as a writer or blogger, they aren’t half flattering…
If you’re interested in c.1,300 words of this kind of stuff every month sign up!
On Facebook there’s been some of this sort of thing…
The first beer that came to mind was local brewery St Austell’s short-lived 1913 stout. Strong by cask ale standards and historically-inspired it unfortunately didn’t sell and slowly morphed into Mena Dhu — still great but a much tamer product. We’d go out of our way for a pint of 1913 which isn’t something we can say of many beers.