News, Nuggets & Longreads 14 July 2018: Cain’s, Keptinis, Craeft

Here’s all the reading about beer and pubs that inspired us to hit the BOOKMARK button in the past week, from pubs to hazy IPAs.

But let’s start with some items of news.


Illustration: intimidating pub.

For Original Gravity Emma Inch has written about the feeling of being on edge in pubs, even if nothing concrete happens, because of a sense that people are just a little too aware of “what makes you different”:

Throughout my drinking life I’ve been asked to leave a pub on the grounds that it’s a ‘family friendly venue’; I’ve witnessed a friend being ejected for giving his male partner a dry peck on the cheek; I’ve had a fellow customer shout homophobic abuse in my ear whilst the bartender calmly continued to ask me to pay for my pint… Once, I had to shield my face from flying glass as the pub windows were kicked in by bigots outside, and I still remember the sharp, breathless fear in the days following the Admiral Duncan pub bombing, not knowing if it was all over, or who and where would be targeted next.

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American vs. British Beer in 1996

GABF 1996 logo.

In the autumn of 1996 Britain sent a delegation of beer experts to judge at the Great American Beer Festival: Roger Protz, veteran beer writer; Alastair Hook, pioneering UK lager brewer; and Sean Franklin, generally reckoned to be the first British brewer to make a feature of American Cascade hops.

All three contributed to an article in technical trade magazine The Grist for November/December that year. Protz complained that the cold American beer gave him gut-ache while Hook reflected on the logistics and culture surrounding the event. But Franklin’s comments, which focus on the difference between British and American beers in those days before ‘craft beer’ was the phrase on everyone’s lips, are the most interesting.

He judged the Märzen, robust porter, English bitter and barley wine categories, not India Pale Ale as you might assume from reading this:

In retrospect I saw four common denominators. First because the American small brewers are much more into bottling than we are, the beers, in the main, looked very good. Secondly, as you’d expect, there was a lot of American hop character in the beers, plenty of grapefruit, flowery citrusy aromas — Chinook, Cascade and Centennial. Lots of very characterful, drinkable beers. Thirdly, some of the American beers have more ‘weight’ to them than UK beers. Certainly to give a balanced beer at the US serving temperature the beers need to be bigger in ‘weight’ and character than our own. Fourth, and most important, most US microbreweries now see beer as a ‘quality’ product. They have projected  fashionable edge onto their products. The quality matches the marketing.

Cold, weighty, characterful, perfumed… It’s easy to understand how that turned the heads of British beer drinkers, and brewers. And even if the details have changed and new styles have emerged it still feels like a fair summary of the differences between American beer in general and the more traditional British approach.

Birth of the Beer Can, 1935

In the week that Thornbridge announced it would begin canning beer after years of resistance we happened across an amusing article on the same subject in a 1935 edition of the New Yorker magazine.

It appeared without byline in the ‘Talk of the Town’ section in the issue for 30 November and begins like this:

We resigned from the Foreign Legion last week and joined the war between the beer-bottle people and the beer-can people. It is a lot more fun. We spent the entire week teasing bottle men about cans, and can men about bottles. “Is it true,” we asked Mr. Hopper, of the Continental Can Company, “that glass is a better insulator than tin?” “Is it a fact,” we asked Mr. Norrington, of the Glass Container Association of American, “that beer in Continental Cans is how beer ought to taste?” “Is it true,” we asked Mr. Odquist, of the American Can Company, “that the use of the can is complicated by the uncertain vicissitudes of international trade and amity?” We even called up Ruppert’s and asked them if it was a fact they were still put beer in funny old-fashioned bottles, instead of in “keg-lined cans” that have that “fresh from the brewery” flavor. They got so excited they made us come up to the brewery and take a blindfold test to see if we could tell draught beer from bottled beer. We failed, time and time again, time and time again. Gol darn, we’ve had fun lately!

Continental Can Company ad, c.1935.
SOURCE: Pinterest, unfortunately; probably from a magazine like Colliers which we know ran ads with this copy in 1935.

The article goes on to describe attempts by the various different can manufacturers to talk down each others products as resembling tomato tins or oil canisters respectively.

Batten, Barton, Durstine & Osborn joined on the side of the can, and presented us with twenty-three reasons it is better than the bottle, including Reason No. 13: “The housewife is used to the can.”

It was during this period of intense competition, the article suggests, that the ‘stubby bottle’ was invented as the glass answer to the can’s compact form, but there were dirty tricks, too:

The can people, hearing that glass men were openly branding a can-opener as a “deadly weapon,” developed the “cap-sealed can,” which opens just like a bottle. The bottle people, a little bit sick of some of the extravagant claims of the tin folk, quietly placed chemists at work, with a view to showing that the can group is a bunch of liars…. It’s hard to know whom to believe. Champions of the can say that light hurts beer. The glass people say that’s nonsense — heat, not light, hurts beer.

An advert for Keglined cans.
1935 advertisement for Keglined cans. SOURCE: Archive.org.

There’s some surprisingly detailed technical talk about lining for cans, too, designed to prevent the beer tasting metallic, with one manufacturer implying that their lining was similar to the resin pitch used in beer kegs, which, as the New Yorker gleefully points out, it really wasn’t.

It’s fascinating to read something from a moment when the can had yet to prove itself:

At present, most canned beer is sold in the South; but Continental now has a contract with Schlitz, and American with Pabst, so Milwaukee is now beginning to can its brew. So far, no New York brewery has gone over. Piel’s and Rubsam & Horrmann are blossoming out with “stubbies,” the new-day bottle. The steel industry is counting on 1,500,000,000 beer cans in 1936.

As we know, the can certainly did take off, and after decades of association with the most commodified of commodity beer, has had a strange resurgence in popularity and credibility in just the past decade. And yet more or less the same criticisms are voiced and the same claims are made — “cools faster” says the 1935 ad above, and that’s still a major selling point today. It’s a sign of the times, though, that disposability, a key benefit in 1935, has been replaced on the checklist with recyclability in 2018.

For more information the development of beer canning in the US check out Keglined, an entire website dedicated to that very subject. Main image adapted from this scan by ‘Billy’ at Flickr.

News, Nuggets & Longreads 4 February 2017: Lexicography, St Louis, Ateliers

Here’s all the beer and pub writing that grabbed our attention in the past seven days from different ways to say you’re bladdered to mysteries of the American palate.

First, for the BBC’s culture pages, lexicographer and broadcaster Susie Dent considers the 3,000 words in the English language to describe being drunk:

The concoctions those knights dispensed fill an even richer lexicon, veering from the euphemistic ‘tiger’s milk’ to the blatant invitation of ‘strip-me-naked’. Add those to the 3,000 words English currently holds for the state of being drunk (including ‘ramsquaddled’, ‘obfusticated’, ‘tight as a tick’, and the curious ‘been too free with Sir Richard’) and you’ll find that the only subjects that fill the pages of English slang more are money and sex.

(But has she quite got that bit on Bride-ale right?)


Barmen pouring IPAs.
SOURCE: Jeff Alworth/Beervana

These next two posts need to be read as one piece. First, Jeff Alworth argues — persuasively, we think — that the reason IPAs are so dominant in US craft beer is because it’s the first beer style Americans can really call their own, like jazz and comic books:

Americans are finding their palates, which is a sign of maturity. This is not a new point here at the blog, but it’s becoming more pointed. When a country develops its own beer culture, diversity declines. This is why Belgian and British ales don’t taste the same, nor Czech and German lagers. Americans have found their groove, and it is lined with the residue of sticky yellow lupulin.

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News, Nuggets & Longreads 5 November 2016: ‘Chavs’, Antics and Dirty Tricks

Oof, it’s a big one today, taking in everything from sabotage anti-marketing to the origins of Gold Label barley wine.

John Holmes of the Sheffield Alcohol Research Group has written on his private blog about the troubling implications of an updated take on Hogarth’s ‘Gin Lane’:

The modern pastiche gives us an obese mother, mouth wide open, burger in one hand and phone in the other while her baby shares her chips. The baby is in a onesie with ears while the mother is dressed in leopard-print leggings and a top so small that only anatomically-dubious drawing protects her decency. In combination, these stylistic choices seem designed to define the woman as, for want of a better word, a ‘chav’ and it is hard to escape the sense that we are intended to both judge and blame her for being in a disgusting state and, worse, for inflicting the same destiny on her young child.


Detail from Bourbon County label.
SOURCE: Goose Island, via Chicago Tribune.

Josh Noel at the Chicago Tribune, author of a book about Goose Island brewery, wasn’t satisfied with the vagueness around the origin date of Bourbon County Stout and did some digging which proved that breweries are often the worst sources when it comes to their own histories:

Legend says that the industry’s first stout aged in a bourbon barrel was initially tapped in 1992, at Goose Island’s Clybourn Avenue brewpub… Even the bottles say it, right there in the brown glass, between the words BOURBON and COUNTY — ‘Since 1992.’… But on the eve of this year’s release, I’ve concluded that there’s almost no chance that Bourbon County Stout came into this world in 1992. Dozens of interviews and hours of research point to the first keg of Bourbon County Stout being tapped in 1995.


The Ravensbourne Arms.

London-based pub group Antic is fascinating and weirdly opaque — we’ve never managed to get them to respond to queries by email or Tweet for starters. For 853, a website about local issues in South East London, Darryl writes about their weird antics (heh) with regard to the Ravensbourne Arms in Lewisham and how the collapse of local journalism has removed a key element of scrutiny:

Lewisham Council granted planning permission for flats above the Ravensbourne Arms as well as development of surrounding land twice, in 2014 and August 2015… The applications don’t mention the pub itself, but this should have rung alarm bells. Housing above pubs can be a way of securing the future of a venue (the new Catford Bridge Tavern will have flats above it). But such developments are also a very good way for developers to shut down the pub itself – these are cases that demand vigilance… The applicant was given as “Antic London”. There is no company of this name registered at Companies House in the UK, nor in Jersey, Guernsey or the Isle of Man.

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