News, Nuggets & Longreads for 2 June 2018: Flanders, Erith, Easterly Road

Here’s everything that grabbed our attention in writing about beer and pubs in the past week, from D&D to WWI.

First, a great story by Liam Barnes that just missed the cut off for last week’s round-up, about the part pubs and bars are playing in the resurgence of Dungeons & Dragons:

On first glance this branch of BrewDog in Nottingham might seem like your typical hipster hangout, but one thing gives it a slightly different air: numerous hand-drawn maps, some character sheets, and voluminous bags of 20-sided dice…. It’s the bar’s monthly tabletop gaming night – and regulars love it…. “I think the escapism is the best bit,” says 27-year-old gamer Hannah Yeates. “For a few hours you can become a completely different person living a completely different life, making decisions you’d never make and forgetting what’s happening in the real world…. It’s liberating.”


German troops sharing beer during World War I.

For All About Beer Christopher Barnes has written a long, detailed, heavily illustrated account of how World War I affected French and Belgian breweries:

The monks of Westmalle and Achel were forced to flee to The Netherlands. The Belgians, in their defense of Antwerp, destroyed a tower at Westmalle to prevent it being used as an observation post by the approaching Germans. Achel was occupied by the Belgians and shelled by the Germans until they were able to solidify their hold on Belgium. To keep citizens from going back and forth over the border with The Netherlands, the Germans erected an electrified fence along the border. Since Achel straddles the border of The Netherlands and Belgium, the fence bisected the abbey’s lands. When the call went out from the German War Department, the monks of Achel were able to sadly watch as their brewery was dismantled. No beer was brewed at Achel until 2001.

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100 Words: In Love With Tripel

Illustration: a Belgian tripel in the glass.

We keep thinking about Belgian Tripels.

We’ve said that Westmalle Tripel is, without doubt or debate, so shut up, the best beer in the world.

But maybe Tripel is the best style.

A good Tripel demonstrates how a beer can be balanced without being bland or paltry. Sweetness reined in by bitterness, richness met by high carbonation, with spice and spicy yeast pulling it all together.

Complex without drama. Subtly luxurious. Affordable art.

Yes, very affordable: you can still buy some of the highest-regarded examples for less than three quid a bottle, and a suitable glass for not much more.

News, Nuggets & Longreads 14 April 2018: Beer Duty, Beavertown, Baudelaire

Here’s all the writing about beer from the past week that most engaged, informed or entertained us, from the Fall of the Craft Beer Empire to Gamma Ray in Waitrose.

Well, most of the past week — we wrote this post at breakfast time on Friday and scheduled it to post, so if anything exciting happened on Friday afternoon, we probably missed it. We are now on holiday for a week and a bit which means no round-up next weekend. If you want a fix of links in the meantime check out Stan Hieronymus’s Monday post and Alan McLeod’s on Thursday.


Adapted from ‘The End is Nigh’ by Jason Cartwright on FLICKR, CC BY 2.0

We’ll start with a piece by Pete Brown which prods at the kind of would-be sensational news story based on a piece of research you have to pay to read in full:

“Have you noticed a decline in the demand for craft beer? Why do you think this is?”

I stared at the question, cognitive dissonance making me feel momentarily floaty…. The reason I was confused is that it hasn’t happened – not yet. When I got these questions, I’d just delivered the keynote speech to the SIBA conference. To write it, I’d had to do a lot of digging. I’d discovered that craft beer volume increased by 23 per cent last year, and that analysts are predicting continued growth until at least 2021. I’d learned that business leaders in the food and beverage industry had named craft beer the most important trend across the whole of food and drink – comfortably ahead of low alcohol drinks, artisan coffee and craft spirits – for the fifth year running.

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Belgophilia Unlocked

Illustration: Belgium and Belgian beer.

Last year we wrote a piece for CAMRA’s BEER magazine about British beer drinkers obsessed with Belgium and Belgian beer.

It was great fun to write and involved interviewing and corresponding with some fascinating people, pondering some intriguing questions — what part did Eurostar play in all this? How will Brexit influence it in future? What the heck is ‘Burgundian Babble Belt’?

It was in the magazine last autumn and in February this year we made it available to our Patreon subscribers. Now, a couple of months on, we’ve unlocked that post so everyone can read it.

If you’d like to get advance access to this kind of stuff (we write two or three things for the Patreon feed every week), and want to tell us which beers to taste, among other perks, then do consider signing up. It’s dead easy and really does give us an enormous boost and encourages us to keep this madness up.

News, Nuggets & Longreads 31 March 2018: Moorhouse’s, Memel, Mellowness

Here’s everything that grabbed our attention in the past seven days, from ongoing developments in the discussion around sexist beer branding to the ever-expanding BrewDog empire.

Katie Taylor has an interesting run-down on Moorhouse’s rebranding exercise. Packaging re-designs are usually among the world’s most boring topics but this case sees a longstanding problem solved as poorly rendered ‘sexy’ witches in flimsy frocks are out, replaced by more abstract, modern designs that come with an unambiguous statement of intent:

“When I joined, Moorhouse’s was a strong brand, tied into the provenance of the local area,” said Lee [Miller] when I met with him a couple of weeks ago. “But we are guilty as charged. Our branding was indefensible and really could have happened sooner. What I wanted to make sure of was that when we did this, we did it right. I wanted Moorhouse’s to set out its stall, to bring in a new brand ready for the future. We hold our hands up.”

But the stuff about the temperance influence on their new range of beers is almost as interesting.


Illustration: lambic blending.

Returning to his favourite topic Roel Mulder gives us‘Eight Myths About Lambic Debunked’, with plenty of reassuring references.

Quite a lot is made of the fact that lambic is made out of wheat, today usually 30% to 40%. In the 19th century, that was even more: a 1829 recipe specifies no less than 58% raw wheat.[15]However, at that time all-barley beers were only just starting to gain popularity in Belgium. In fact, at the start lambic was quite modern for not having any oats, spelt or buckwheat in it…. only in the 20th century did it become special for not being an all-barley beer.

A reminder, this, that snappy stories and simple explanations in beer history are usually the work of storytellers and marketing people; the truth is almost always more complicated and, frankly, less fun.

Continue reading “News, Nuggets & Longreads 31 March 2018: Moorhouse’s, Memel, Mellowness”