News, Nuggets & Longreads 17/11/2018: Cloudwater, Collaboration, Klein-Schwechat

A pint of stout.

Here’s everything that grabbed our attention in the world of beer and pubs in the past week, from yeast family trees to the curse of good press.

First, though, let’s have a bit of good news: John Prybus, the character behind the cult status of The Blue Bell in York, will continue to run the pub after a vigorous local campaign to prevent the pub company that owns it booting him out in favour of a manager.


Cloudwater cask beers on a bar in Manchester.

Cloudwater abandoned cask-conditioned beer, but have now come back round to the idea. While some have bridled at the hype surrounding this event (controlled launch of cask beers into selected pubs, lots of social media buzz) it’s prompted some thoughtful debate. For example, there’s this cautious welcome from Tandleman, who avoids the knee-jerk anti-craft response:

Cloudwater has been seeking out pubs where their cask credentials are such that they will look after the beer properly, going as far as having a little interactive online map where you can seek out those who know how to coax the best out of beer from the wickets. Additionally, a vetting process, which while hardly the Spanish Inquisition, at least gets enough information about prospective sellers of the amber nectar to judge whether they’ll turn it into flat vinegar or not. Good idea. Quality at point of sale is paramount and Cloudwater are to be praised for making such efforts as they have in the name of a quality pint.


Handshake illustration.

At Pursuit of Abbeyness Martin Steward has been thinking about collaboration brews. While acknowledging the downsides, he avoids cliched cynicism and reflects pleasingly deeply on how this relatively new commercial practice fits into the evolution of our beer culture:

Craft beer distribution today has little to do with tied public houses, or even national bar chains. The off-licence trade revolves around independent bottle shops that stock mainly local products, and the global mail order services facilitated by the internet and advances in canning and logistics technologies. The on-licence trade consists of specialist craft-beer bars and brewery tap rooms which, like the bottle shops that are sometimes also on-licence tap rooms, have a distinctly local bias… Collaborations enable brewers to expose their brands through those fragmented modern distribution networks, and an Instagram story of a collaborative brew day instantly reaches the followers of each collaborators’ brands, wherever they are around the world.


One of our favourite writer-researchers, Andreas Krenmair, continues his obsessives probing into the history of Vienna beer with the unearthing of a water profile for the brewery well at Klein-Schwechat:

By pure accident, I stumbled upon an analysis of the brewing water (well water) of the brewery in Klein-Schwechat, in the book “The Theory and Practice of the Preparation of Malt and the Fabrication of Beer, with Especial Reference to the Vienna Process of Brewing” by Julius E. Thausing. It’s actually the English translation of a German book. One problem with the analysis is that it doesn’t specify any units for most of the numbers. It does specify the amount of residue after the water has been evaporated (in grams), but that was it… So by itself, the analysis is unfortunately not really helpful. If anybody knows how to interpret the numbers, I’m grateful for any help with it.

The open, collaborative groping towards the truth continues.


Macro shot of text and diagram: 'Yeast'.

More deep level research, this time into yeast strains: Kristofer Krogerus and qq who comments here from time to time continue to collaborate on unpicking the ever-increasing pile of genetic information on brewing yeast:

Wyeast 1469 West Yorkshire – Was fully expecting this to be a Beer2 strain! 1469 is meant to come from Timothy Taylor, who got their yeast from Oldham, who got their yeast from John Smith’s. The John Smith yeast also went to Harvey’s (the source of VTT-A81062, a Beer2 strain). So it’s a bit of a surprise that 1469 is in the heart of the UK Beer1 strains, closest to WLP022 Essex (‘Ridleys’). So either the traditional stories aren’t true, there’s been contamination/mixups, or we’re looking at John Smith being some kind of multistrain with both Beer 1’s and Beer 2’s in it.


Pete Brown's chart of cask + craft sales.

Pete Brown has shared more of the background research that informed this year’s Cask Report, observing that the cask ale and craft beer segments of the market, if viewed together as ‘flavourful’ or ‘interesting’ beer, tell an interesting story:

Drinkers who say they understand what craft beer is and claim to drink it were asked to name a craft beer brand. A majority of them – 55% – named a beer the researchers felt was a ‘traditional ale’. Tellingly, the [Marston’s On-Trade Beer Report’s] authors say that 45% ‘correctly’ named a brand they deem to be craft – implying that those who named a traditional brand were incorrect in doing so… Perhaps you agree. Perhaps you’re sitting there thinking, ‘Blimey, over half of people who think they’re drinking craft beer don’t even know what it is.’ Maybe to you this is a sign of how bigger brewers have co-opted the term ‘craft’ and made it meaningless. Maybe you just think these people aren’t as knowledgeable about beer as you are. Or maybe – just maybe – they’re right and you’re wrong.


Black Sheep bottle cap.

Another possibly related nugget via @LeedsBeerWolf: one of the financial backers of Yorkshire brewery Black Sheep is attempting to mount a coup against the founding family because they are“failing to capitalise on an exploding demand for craft beer”, as reported by Mark Casci at the Harrogate Advertiser. (Warning: the site is rendered barely readable by aggressive ads.)


Closed sign on shop.

This week’s not-beer longread (via @StanHieronymus) is food writer Kevin Alexander’s piece for Thrillist about how he killed a restaurant by declaring it The Best in the US national media:

Five months later, in a story in The Oregonian, restaurant critic Michael Russell detailed how Stanich’s had been forced to shut down. In the article, Steve Stanich called my burger award a curse, “the worst thing that’s ever happened to us.” He told a story about the country music singer Tim McGraw showing up one day, and not being able to serve him because there was a five hour wait for a burger. On January 2, 2018, Stanich shut down the restaurant for what he called a “two week deep cleaning.” Ten months later, Stanich’s is still closed. Now when I look at the Stanich’s mug in my office, I no longer feel light and happy. I feel like I’ve done a bad thing.

A grim tale worth bearing in mind next time you see, or get asked to contribute to, a listicle about pubs.



If you want more links, check out Alan’s Thursday round-up at A Good Beer Blog.

2 thoughts on “News, Nuggets & Longreads 17/11/2018: Cloudwater, Collaboration, Klein-Schwechat”

  1. When people talk about the growing market share of craft, they’re probably not thinking of the likes of Shipyard and Blue Moon, but both of those feature in the list of the top ten on-trade craft beer brands.

    This reflects what I’ve always said, that in the longer term some innovations associated with “craft” will fall by the wayside, while others will end up being assimilated by the established major brewers.

  2. Although most of the yeast stuff doesn’t mean much for those not familiar with the strains concerned, something that might be of wider interest is Wyeast 1318 London Ale III. Traditional wisdom on the internet has it coming from Boddies, but genetically it’s close to WLP017 Whitbread II. So there’s a whisper of a possibility that at some point before or after the takeover Boddies got yeast from Whitbread, although it’s a bit too much like coulda-woulda-shoulda for my taste.

    Still it’s another datapoint for the mystery of Boddies’ yeast. If anyone has some Boddies yeast, I could get it tested….

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