Our post on Friday prompted some needling from Alan at A Good Beer Blog: brewing great beer isn’t hard — it’s a ‘simple, traditional skill’. Then today, as promised, Ed chipped in with a typically sharp post querying how we ended up in what seems a topsy-turvy world where stainless steel automation is ‘craft’ and beer brewed using traditional methods isn’t. (It is to us, but our attempts to reclaim the word to include cask ale seem to have failed.)
With all that in our minds, it was odd that, from beyond the grave, Michael Jackson should chip in from the pages of an issue of The Times from 1980, reminding us that brewing’s status — art, craft, science, or something else? — has been confused for a long time, and is far from settled:
For all the painstaking research that has been done on the subject, brewing remains less of an exact science that it is an art. “Only recently have we begun to understand what a remarkable art it really is”, Professor Anthony Rose, a microbiologist wrote in the Scientific American some years ago. “The brewmaster, by trial and error, has been manipulating some of the subtlest processes of life.”
(Rose’s article, ‘Beer’, appeared in the June 1959 edition of the magazine, and lives behind a paywall here.)
Do brewers with degrees, labs and reference libraries, who understand why they do what they’re doing, make better beer than those who just knew it worked?