See You on the Other Side

Lager in the tropics.

We’re going to be away for two weeks, gadding about Germany and France with our Bradshaw and a fistful of Baedekers.

We prob­a­bly won’t be post­ing any­thing here, but we’ll try to keep up our Tweet­ing and maybe do a lit­tle Face­book­ing.

In the mean­time, here are some nuggets to chew on.

  • We’re going to ‘go long’ again on 30 Novem­ber. What we write will prob­a­bly have a Christ­mas theme. Once again, we’d be delight­ed if you joined us, like this lot did last week.

Indeed as the big brew­ers launch ‘badged’ beers to try to cre­ate the impres­sion of ‘guests’ and attempt to steal the micros’ clothes with lim­it­ed edi­tion ales (Whit­bread should learn to brew one beer prop­er­ly before they try to brew a Clas­sic Series reck­ons Don), com­pe­ti­tion is not just with­in the sec­tor, but for the sec­tor.

  • On our return, we’ll be speak­ing at the Eden Pro­jec­t’s food and drink fes­ti­val, this time on the sub­ject of his­tor­i­cal beer styles and their influ­ence on what’s avail­able on the mar­ket right now. We’re writ­ing the script on our hols, so that’s all we know for the moment, except that we’re hop­ing to use St Austell Prop­er Job and 1913 Stout in the tast­ing.
  • And, final­ly, if you’ve ever won­dered what the HELL we look like, you might want to keep an eye on Enor­mous Face, where a ‘guest post’ is immi­nent.

2 thoughts on “See You on the Other Side”

  1. Have a great trip! I’d be curi­ous, if you are mind­ed, whether you find a marked sul­fur-like note (spoiled egg, lit match) smell and taste in much of the lager there. Not all to be sure, e.g. I nev­er noticed it in Urquell, or Bernard, but in numer­ous reput­ed brands. I think it’s a set­tled part of the palate of much helles and pils – not dis­sim­i­lar actu­al­ly to the Bur­ton sul­furous taste.

    Viz. murky: if by that cloudy is meant, three years ago I had a num­ber of cask beers mid-town (Lon­don) that were like that. Young’s Spe­cial Bit­ter was one, but there were oth­ers, most­ly from fair­ly new brew­eries. I don’t think The Ker­nel start­ed it, it is sure­ly a spin-off of Amer­i­can prac­tice. Not a great idea IMO, but it seems to have set­tled in there too now..

    That was very inter­est­ing about Greene King and it points up a dif­fer­ence in ter­mi­nol­o­gy that is occur­ring on either side of the pond. In Eng­land, craft beer means, beer that is cloudy or piney or grape­fruit-like or flavoured (cof­fee, choco­late, spices) or per­haps in an old Bel­gian sour tra­di­tion. To me in Cana­da, Greene King’s exist­ing cask line-up is craft beer 100%! It already is, you can’t make it more crafty than it is! One does­n’t have to love Abbott, say, to rec­og­nize that it is a full-tast­ed, nat­u­ral­ly made and served beer, the kind of mod­el that kick-start­ed the craft thing here to begin with. Hence the odd­i­ty of read­ing that a cask beer spe­cial­ist (I real­ize they do make oth­er kinds of beer but that’s okay) is crafty. Because the term craft real­ly was­n’t apt for Eng­land, it has (IMO) tak­en on a dif­fer­ent mean­ing there than here, which is fine of course.


  2. Whit­bread­’s ear­ly ’90s Porter was rather good, as I recall. Although I remem­ber a choco­late mild that was less so. Ahead of its time, maybe.

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