It’s Saturday and time for our usual round-up of news and interesting reading around the Blogoshire and beyond.
→ For All About Beer, Heather Vandanengel discussed the concept of FOMO and how it relates to beer:
“Why am I doing this?” I asked myself the last time I was 50-people-deep waiting in line to get into a bar serving hard-to-find beers on draft… It was textbook FOMO…
→ Meredith Geil’s piece on the relationship between Brooklyn’s Sixpoint and British brewery Adnams offered some interesting insight into how the J.D. Wetherspoon US collaboration beer project works, and how JDW are perceived by their American partners. (Via @robsterowski.)
→ After Thrillist annoyed everyone by declaring Gose the death of craft beer, at Eater, a food website with occasional clickbait tendencies, Christina Perozzi profiled the style and explained how US brewers are approaching it:
Some are dry-hopping their Gose with big, high alpha-acid American hops, some are adding New World herbs, some are adding Brettanomyces (or Brett) yeast to amp up the funk, some are adding flowers, some are barrel-aging, some are adding Brittany Gray sea salt, smoked sea salt, Himalayan red sea salt. The possibilities seem endless.
→ To mark its 50th birthday, Will Hawkes wrote about Maris Otter malt for All About Beer — where it came from, how it nearly disappeared, and why it is so well-loved by brewers today.
→ Jeff ‘Beervana’ Alworth shared the results of an experiment at a bar in Portland, Oregon, which saw customers offered a flight of samples of 12 IPAs and asked to rank them by preference without knowing their names: ‘I’m interested in this experiment because I think it tracks the momentary preferences of Oregonians.’
→ For the Morning Advertiser, Adrian Tierney-Jones investigated how publicans choose which cask ales to offer and how they go about promoting them.
→ Lars Marius Garshol digested an academic paper entitled ‘The Microbial Diversity of Traditional Spontaneously Fermented Lambic Beer’ and translated it (more-or-less) into plain English:
The two Enterobacter species, Klebsiella oxytoca, Hafnia paralvei, and Escherichia/Shigella are all part of the family Enterobacteriaceae. They consume sugar and grow very rapidly, producing lactic acid and flavours which have been described as smoky, mouldy, and vegetal.
→ This looks good, doesn’t it?
This is draft Orval Green (4.5% ABV) with the three Orval cheeses. This beer is amazing – proper hoppy and no brett. pic.twitter.com/FgUf0elfAP
— Mark Dredge (@markdredge) February 19, 2015