News, nuggets and longreads 18 January 2020: Summer Wine, South Africa, Sierra Nevada

Here’s everything that struck as especially interesting in writing about beer and pubs in the past week, from GMO yeast to dogs in taprooms.

Here’s everything that struck as especially interesting in writing about beer and pubs in the past week, from GMO yeast to dogs in taprooms.

First, a bit of news: Summer Wine, one of the middle wave of new British craft breweries (definition 2) has announced it is shutting down.

Based in Holmfirth, West Yorkshire, it had a loyal following but, from our remote perspective, always seemed to be overshadowed by local competitor Magic Rock. There’s an end of an era feel to this announcement, as there was to the news of Hardknott’s shuttering in 2018.


 

Black Lab brewery.
SOURCE: Jordan St John

Canadian beer writer and teacher Jordan St John reports on a visit to a Toronto brewery taproom where he encountered several dogs:

I tell tourists, of the dog fountain in Berczy Park, that people are basically the dogs they choose to live with and to my left is a blonde man in a Roots cabin sweater who is ferrying beer back to his table. Under the table is a nine month old Golden Retriever puppy (named Roo) in a Toronto Vs. Everybody sweater. It’s good to know my hypothesis continues to bear up under scrutiny.

Continue reading “News, nuggets and longreads 18 January 2020: Summer Wine, South Africa, Sierra Nevada”

News, nuggets and longreads for 11 January 2020: Abstinence, Birmingham, Smithwicks

Here’s everything on beer and pubs that struck us as especially interesting or entertaining in the past week, from Burton to Osaka.

The current fuss around Bass in certain corners of the beer world must seem baffling if you don’t get it. You might even have tried Bass and found it underwhelming – that can happen. Now, Ian Thurman, AKA The Wicking Man, is a passionate advocate for this historic brand and has declared 11 April National Bass Day 2020, which seems like a good opportunity for sceptics to give it one last chance:

First of all, have a pint or two of Draught Bass on Easter Saturday. If you’re on Twitter, Facebook or Instagram etc. please let people know the pubs you’ll be in. Don’t wait until Easter Saturday, tell us now where you’ll be and use the hashtags #DraughtBass, #NationalBassDay, #NBD2020… If you’re a landlord why not promote the day and let folk know that you’ll have Draught Bass on the bar. I’ll be offering free downloadable posters. Please PM me with your contact details through Twitter @TheWickingMan . A number of pubs have already offered to be the lead in their area. If you’re interested in doing the same please let me know.


A Smithwick's TIME beer mat.
SOURCE: Beerfoodtravel

Liam at BeerFoodTravel continues his chronicling of lesser-known aspects of Irish brewing history with notes on Smithwick’s 1960s attempt to compete with Watney’s Red Barrel:

Smithwicks have never been very good at promoting their not-so-recent history, or at least not if it varies from the fake-lore and new-stalgia that’s created by their marketing department goblins, as they weave their wicked magic over the actual history of the brewery to create some quasi-real world where their red ale is the same as one that was produced a 300 hundred odd years ago in a (possibly mythical) brewery from that age. I’ve written before of my doubts regarding their self-promoted history and how even that has changed over the years, it’s as if they feel uncomfortable about anything that deviates from that arrow-straight history that springs from 1710 to the present, so I feel duty bound to write about a period not terribly long ago when yet another Smithwicks marketing department decided that the company needed a rebrand for the swinging sixties – and so was born their Time brand.


Brewdog bar with SOBER in the window.

At Bring on the BeerMichael Young has written about Dry January, Tryanuary and the bitterness it increasingly seems to prompt:

I wouldn’t for one moment decry desperate business owners for being miffed at a campaign that they perceive as seeking to undermine their footfall at a needy time of year. But I would like to know if it’s been proven that that’s where their ire should be directed. Blunt, hostile rejection of the ‘other’ camp is completely illogical and does more harm than any abstinence campaign ever could. If a pub does put out a tweet saying ‘Forget (or stronger) Dryanuary’ it makes it less likely that folks will come into their pub to partake of a soft drink or two, so they’re basically shooting themselves in the foot.


Crackers, bread and sunflower seeds -- malt-type flavours.

At Appellation BeerStan Hieronymus has been thinking about how we taste beer, the perception of flavour, off-flavours and whether any of that helps us have more fun:

There’s good reason for those in the beer business to learn to identify what are classified as off flavors, and it useful to some to understand what causes them… However, I’m not convinced that the “Best way to be a better drinker is drink bad beer and learn what has gone wrong with it.”… I think the best way to be a happy… drinker is to drink great beer and learn what makes it great. Learning to identify positive attributes expands the number of beers you might appreciate.


Blogging is dead, people sometimes say, but it’s so frustrating that great information is left lying in Twitter where hardly anybody can find it within ten minutes of transmission. On that note, here’s @BEERMINGHAM with a thread listing the best places to drink in Birmingham.


Ceiling of the Marble Arch, Manchester.

And in Manchester, Kaleigh Watterson has prepared her now regular list of beer events to look forward to in the coming year. If you’re a drinker, you’ll want to see what’s on; if you’re a pub or brewery and your event is listed, let her know!


Brewery in Osaka, Japan.

SOURCE: Derailleur Beerworks.For the GuardianJustin McCurry reports on a brewery in Osaka, Japan, that employs disabled people and those with addiction issues:

Derailleur employs about 70 people, many of whom have physical and intellectual disabilities. They are given on-the-job training and perform tasks ranging from brewing, labelling, sales and delivery, as well as serving food and drink at the brewery’s three pubs – two in Osaka and one in the central city of Nagoya… Mr Yamagami – known affectionately as Yama-chan – spent his youth drinking illicitly produced alcohol and getting into fights, but decided to apply for a job at the brewery after he lost his sight… “It’s fun to be able to work alongside my friends,” says Yama-chan, a 47-year-old former fishmonger. “Handling the bottles by touch alone is the sort of work I can do without any problem. I need help getting around, but apart from that I can do my job freely. I really enjoy it.”


And, finally, here’s a taste of Bristol street photographer Colin Moody’s latest project:

For more good reading, check out Alan McLeod’s Thursday round-up and Carey’s from Wednesday.

News, nuggets and longreads 14 December 2019: Vintage ale, Christmas beer, winter walks

Here’s everything on beer and pubs that struck us as worth bookmarking in this past week, from pub numbers to Christmas traditions.

First, a rather pleasing news story: for the first time in a decade, the total number of pubs in the UK has risen rather than falling, according to figures from the Office of National Statistics:

The UK ended March 2019 with 39,135 pubs, 320 more than a year earlier, according to the Office of National Statistics (ONS). It is the first net increase since 2010… The rise marked a dramatic turnaround compared with the previous nine years, during which the UK pub network declined by an average of 732 each year, comparable data showed… While the ONS figures showed an increase, industry trade body the British Beer and Pub Association (BBPA) warned that its own statistics, which capture a higher number of pubs, showed a turning point was yet to be reached.

As ever, it’s worth remembering that there are pubs, and there are pubs – it still seems that suburban backstreet pubs are more at risk than big ones in city centres and on high streets, and that certain neighbourhoods are at greater risk of becoming publess.

Continue reading “News, nuggets and longreads 14 December 2019: Vintage ale, Christmas beer, winter walks”

News, nuggets and longreads 7 December 2019: Marble, micropubs, more takeovers

Here’s all the reading about beer and pubs that grabbed us in the past week, from authenticity to Austria’s part in the birth of lager.

First, some takeover news from the US: Ballast Point has been sold again, sort of, as has Anderson Valley. It feels as if there’s often a flurry of buying and selling of breweries just before Christmas as people seek to seal deals before the end of the calendar year. The twist this time? It isn’t multi-nationals doing the buying. Here’s Jeff Alworth on Ballast Point:

Now that we’ve had 48 hours to digest the news that Kings and Convicts, a tiny, two-year-old brewery, has indeed purchased Ballast Point, new questions have emerged. Initially everyone was trying to learn who Kings and Convicts (K&C) were. Was the deal legit? And, because Ballast Point was purchased for a billion dollars just four years ago, the question everyone wanted answered—what was the (fire?) sale price?


Portrait of Jan Rogers.
SOURCE: Good Beer Hunting/Lily Waite.

For Good Beer Hunting Lily Waite has profiled Marble, the pioneering Manchester microbrewery that began its life behind one of Britain’s best pubs:

“I came here for a drink, got involved in a lock-in, and came away with a job,” Marble’s founder, owner, and director Jan Rogers tells me over a pint. “That was it!”… Often found with her trusty vape in hand, Rogers is a woman with a firecracker wit and just as much energy—her calm is someone else’s boisterous; her excited is your or my whirlwind. She’s razor-sharp of both mind and expletive-laden tongue. In an industry dominated by men, she may not exemplify a “typical” brewery owner but, frankly, I can’t imagine her giving a flying fuck—and it’s not like that’s slowed her down.

Continue reading “News, nuggets and longreads 7 December 2019: Marble, micropubs, more takeovers”

News, nuggets and longreads 30 November 2019: football, wine, pub rules

Here’s all the reading about beer and pubs that caught our eyes in the past week, from lower division football to natural wine.

First, there’s Katie Mather on the connection between beer and lower-division football, for Ferment, the promotional magazine for beer subscription service Beer52:

Standing in the drizzle of an unseasonably chilly Saturday, the fans of Altrincham FC aren’t fazed. They’ve got their scarves and their pride, but they’ve also got the best bar in any league. Well, according to Paul Rooney who runs it, anyway. He’s a lifelong Manchester United fan, but ten years ago he stopped making the pilgrimage to Old Trafford and started watching the Robins at Moss Lane instead… “It just got too expensive,” he says, opening our conversation with complete honesty. “To be honest, it’s not a great experience there anymore. I’m in my mid-thirties and so I might not have been old enough to drink back then, but I remember when you could stand and watch the game and have a beer. The atmosphere in the higher leagues is vanilla now. I’m not prepared to pay for it.”


Wine glasses.

We tend to leave wine be – we just don’t know enough about it and don’t have time to learn – but this piece by Rachel Monroe on ‘natural wine’ for the New Yorker is crammed with parallels to, and sideways insight into, the world of beer:

In place of Parker’s muscular Bordeaux, the wines of the moment were often described as glou glou, French for “chuggable”: light reds frequently made via carbonic maceration, a fermentation technique that results in fresh, fruity wines. (It’s also quick; the wines are often ready to sell a few months after the grapes are harvested.) They sometimes tasted self-consciously unconventional. Millennials with appetites for difficult beverages—sour beers, bitter spirits, kombucha, apple-cider vinegar—appreciated wines that were cloudy and effervescent, with a noticeably fermented funk. Wine bars celebrated previously obscure styles and regions: pét-nat, skin-contact, Georgian, Slovenian.


Hops against green.

For Pellicle Hugh Thomas has written about the Faversham Hop Festival which takes place in August every year:

Faversham is just south of the coast, between Maidstone and Canterbury in East Kent, the near-about birthplace of the East Kent Golding—a hop prized around the world for its aromas of lavender, thyme, and honey. It doesn’t matter if you’re the oldest brewery in the world or the youngest, the respect for this 230-year-old hop variety is often unmatched… You needn’t double-check the programme to know what they’re celebrating at the festival—hops are everywhere. The town is drenched in them. If they’re not working as a bittering or aroma agent in people’s pints, then they’re draped over shop fronts, or crawling through fences.


Stools at the bar in a pub.

This one’s a few weeks old but we’ve only just come across it: Richard Molloy is a publican and has written about the rules of becoming a regular. It contains helpful advice like this:

Real acceptance into the inner sanctum of the regular pub crowd takes time and patience. Here’s a quick guide:

1. Find a pub where most people sit around the bar.
2. Pick a barstool on the edge of where you perceive the regulars sit.
3. Take a newspaper – you don’t want to seem like you need them to entertain you. Do not take a book. Repeat. Do not take a book. This scares people and will set you back hours in your mission.


An old postcard of the Four Horseshoes.
SOURCE: Reading Libraries/The Whitley Pump.

Here’s a blog post of a type for which we have a real soft spot: a detailed, footnoted history of a specific pub, namely The Four Horseshoes in Reading, AKA The Long Barn. Writing for The Whitley Pump Evelyn Williams explains its origins, its place in a famous local libel case, its rebuilding, reinvention and eventual demolition:

On the front page of the Tory supporting Berkshire Chronicle on 24 September 1825 was a letter from James Leach of the Four Horseshoes addressed to ‘Brother Landlords’. He described how the renewal of his licence for the public house had been refused by magistrates at the annual licensing sessions… Leach wrote that around midsummer he had been given notice to quit by Mr Stephens and when he attended the magistrates sessions he was surprised to be told that his licence would not be renewed but was not given any reason. In particular he focused on the treatment he received from one of the magistrates, John Berkeley Monck one of the Whig MPs for Reading.


And finally, there’s this, via @irr_orbit:

For more reading, checkout Alan McLeod’s Thursday round-up.

News, nuggets and longreads 23 November 2019: New Belgium, Bovril, Bucharest,

Here’s our round-up of all the beer and pub writing that struck us as especially interesting, enlightening or amusing in the past week, from Romanian craft beer to meat stout.

First, a big news item from US craft beer: New Belgium, founded in 1991, has sold up to Japanese firm Lion Kirin. New Belgium is employee-owned and there will be payouts for owner-staff, and Kirin isn’t AB-InBev, so the reaction to this seemed to us, as outside observers, fairly mellow. For  commentary check out this piece by Bryan Roth at Good Beer Hunting.


Screengrab from the iamcraftbeer website
SOURCE: I Am Craft Beer

Remember a while back when Cholanda White received racist abuse from someone telling her she shouldn’t be involved with craft beer? The hashtag that sprang out of that, #IAmCraftBeer, has now become a website, archiving all the selfies and stories uploaded by people keen to show how broad a range of people enjoy beer. So many happy faces!


A crowd.
SOURCE: Rob Curran via Unsplash.

For ViceRob Eveleigh has written about the nuts and bolts of the business of British beer, specifically the murky business of crowdfunding, with reference to a notable recent scandal:

For a few months, it looked like Simon Young’s minuscule stake in Britain’s craft beer boom was building into a tidy little nest egg. The Suffolk-based copywriter spent years trickling investment – £1,500 – into south London brewery Hop Stuff, and his 0.3 percent share in its nascent success was worth a reported £60,000… Then, like a Friday lunchtime sesh degenerating in queasy slow motion to 4AM gutter oblivion, it all went wrong. The writing was quite literally on the wall – in the form of a forfeiture notice from Hop Stuff landlord for unpaid rent.


Bucharest buildings.
SOURCE: Craft Beer Amethyst.

Ruvani of Craft Beer Amethyst has been to Bucharest, Romania, and has tips on where to drink and where to avoid:

Caru cu Bere (the beer wagon) has a sterling reputation for local beer and cuisine, located in a beautiful Art Nouveau building in the old Lipscani area of the city. An inn has existed on that site for over 130 years, and the beer was originally transported in on wagons, so the story goes. Based on the recommendations we’d received, our expectations were high and we’d even remembered to book a table (!), so it was disappointing to find that the food was a little flavourless, the house beer was pretty average and the service was bordering on rude – the classic complacency traits of an established institution which doesn’t need to work for its business. The building is, indeed, rather beautiful, but that’s pretty much all I’d bother visiting for.


An assortment of beers in a box.

For, oddly, Gear PatrolBen Keene, who commissioned us to write for Beer Advocate a few times, has taken an interesting approach to the listicle, asking a group of American brewers which beers they think don’t get enough attention. Here’s an interesting tip, for example:

“While regular Birra Moretti is a relatively bland industrialized lager, the La Rossa is a wonderful German-style doppelbock made in Italy. Clear, malty, and bitter enough to balance the sweetness. It arrives in the United States in very good condition and not as oxidized and old tasting as most of the doppelbocks from Germany and it is relatively easy to find.” — Ashleigh Carter, Bierstadt Lagerhaus


Old ad for Mercer's Meat Stout.

There are lots of things to enjoy in Martyn Cornell’s account of being whisked away to Blackburn, Lancashire, to drink a stout brewed with Bovril but our very favourite bit is Phil Dixon’s account of his Dad’s home-brewing regime:

“It was mashed in a bath, and then the wort was transferred into one of those top-loading washing machines to be boiled with hops, and then it was pumped out and fermented. So we couldn’t have a bath for a week and we couldn’t wash our clothes.”


Finally, here’s a Tweet that will make at least some of our readers wince:

For more good reading check out Alan McLeod’s Thursday round up and Carey’s ‘The Fizz’.

News, nuggets and longreads 16 November 2019: novelty, nostalgia, nourishment

Here’s all the beer and pubs news, opinion and history that grabbed us in the past week, from Manchester estate pubs to meat stout.

First up there’s the welcome return of Chris Hall, always a thought-provoking and thoughtful voice, and a bloody good writer, too. He’s written at length about the tendency towards novelty in British craft beer, and what he sees as a worrying absence of maturity:

Discussions and debates in blog comment threads and on Twitter have waned. Craft beer consumers scroll and double-tap now, and have changed both the social media landscape and production schedules as a result. There’s no time to type, or respond, or think. When it does happen, it’s often as privately as possible, and typically with the safe, reaffirming vacuum of a private group chat or forum. The craft beer consumer feeds on their own opinions in reflection, and debates, when they do happen, are feverish in their heat and lifespan, destroying themselves in the process.


In response – and it is nice to see blog posts prompting responses – Dave S has stuck up for the novelty tendency while Bring on the Beer argues that the answer to this problem is speaking up for beers that aren’t IPAs.


Craft Brew Alliance logo.

It’s been a while since we had a good AB-InBev takeover story. This week’s is lacking a little dramatic impact because it’s merely the conclusion of a long, slow manoeuvre. Jeff Alworth, always our first port of call for clarity on US industry news, summarises the story:

In August, it was the shoe that didn’t drop. AB InBev (ABI) had had the opportunity to buy Craft Brew Alliance (CBA) as a part of an arrangement struck three years ago, but finally passed in August, paying the Portland-based brewery collective $20 million instead. That was perplexing. CBA’s biggest asset, Kona, was a brand ready-made for an industrial giant. It has enormous brand potential that extends nationwide—vanishingly rare in the current clogged craft market—and products tailor-made to be scaled up at any of the twenty North American plants owned by ABI.


Illustration: Men silhouetted in steam.

For Ferment, the magazine distributed to customers of beer subscription service Beer 52, Robin Eveleigh writes about an issue that’s moved up the agenda in recent months: the apparently cavalier attitude to health and safety at some UK breweries. It might, Eveleigh argues, be a cultural problem:

[It’s] the rapid expansion in Britain’s craft sector which some old hands say gives cause for concern. The craft beer boom has spawned almost a thousand new breweries in the last five years, and the Society of Independent Brewers’ (SIBA) latest annual report estimates indies will generate almost 900 new jobs this year alone. Inside of a decade, we’ve seen hobby brewers catapulted from cooking up 40-pint batches in garden sheds and back rooms of pubs to helming huge plants with scores of employees pushing out thousands of litres at a time.


The Gamecock
SOURCE: Stephen Marland/Manchester Estate Pubs.

The Gamecock at Hulme is a funky looking post-war building but currently derelict, as Stephen Marland reports for Manchester Estate Pubs:

The Gamecock ever in the shadow of one of the few remaining housing blocks… Nobody knows precisely when it ceased to be a pub, suffice to say that at some point, it sadly ceased to be a pub… It now stands abandoned, slowly reclaimed by nature – as bramble and dock scramble over its sharp interlocking volumes of brick and once bright white cladding.


Obadiah Poundage porter.
SOURCE: Goose Island/YouTube.

Goose Island (AB-InBev) has collaborated with beer historian Ron Pattinson on what might be the most painstaking historic recreation to date, as written-up by Ed Wray:

[Obadiah Poundage porter] was made with heritage barley, old English hop varieties and historic malting techniques. Though probably not that much brown malt, unlike when I had a go at making historic porter. A portion was aged in oak vats where it underwent a secondary fermentation with Bretanomyces clausenii (probably my old friend WLP645). This was then blended with a freshly made version as the porter brewers did back in its heyday at a ratio of 1:2.


Although on the painstaking front, we need to know more about this revival of Mercer’s Meat Stout:

For more reading check out the links round-ups posted by Alan McLeod on Thursdays and Carey’s The Fizz.

News, nuggets and longreads 9 November 2019: Gushers, Sparklers, Fuggles

Here’s all the writing about beer and pubs that seized our wandering attention in the past week, from Fuggles to brewing family struggles.

A layperson’s-terms write-up of academic research into the British craft beer market by Maria Karampela, Juho Pesonen and Nadine Waehning provides a narrative of stagnation and stored-up problems, along with some interesting specific details:

Our research with brewers across Scotland and England found that those who identify themselves as “craft” brewers:

> Are typically beer aficionados who have decided to transform their enthusiasm into a living and set up their own businesses – with the vast majority being micro-businesses employing fewer than ten people.

> Are motivated by a lack of tolerance towards the standardised, predictable beer flavours that have so far dominated the market.

> Tend to use traditional – instead of industrial – methods to make beer and experiment with different types of beer, hop varieties, old or quirky recipes and unusual or exotic ingredients.

Via @ThurnellReadSoc


Adrienne Heslin
SOURCE: Breandán Kearney/Good Beer Hunting.

To wide acclaim this week, for Good Beer Hunting, Breandán Kearney tells the sad but ultimately triumphant story of the founding of the West Kerry Brewery in Ireland:

Adrienne Heslin and Padraig Bric left their chalet in the Italian resort town of Tropea for a short snorkeling trip off the town’s beach. Heslin was using the time away to plan her artistic projects. Bric’s focus was on a potential renovation to his parent’s pub and guesthouse. Eight years previously, their son Hugo had suffered Sudden Infant Death Syndrome, dying during the night as he lay between his mother and father in bed. This holiday was for thinking about the future… Bric was a nervous swimmer, and together the couple waded into the turquoise, blanketed reefs around the Gulf of St. Euphemia, an inlet leading to the Tyrrhenian Sea.


Fuggles illustration.

Scholars of hop history have been grappling with the precise history of Fuggles, one of the most famous English hop varieties, for years. What is true and what is a handy marketing myth? Now Martyn Cornell declares ‘The surprising secrets behind the origins of the Fuggle hop uncovered at last’:

Its genetic parentage has been a mystery, since it appeared to be unrelated to other English hop varieties, and the long-accepted story of when it was discovered, by whom, and when it was first launched turned out to be dubious at best. Now research by Czech botanists, and a Kentish local historian, has answered all the questions: it turns out that everything you have read until now, in every book and article, on the year the Fuggle hop was first launched has been wrong. In addition, the surprise answer to the exact parentage of the Fuggle hop turns out to be … well, read on.


Beer being poured, from an old advertisement.

Did you know countries following the German brewing tradition had their own version of the beer sparkler that caused controversy among drinkers in the 19th century? No, us neither, but fortunately Andreas Krenmair is on hand to tell the story:

Most people think that this is probably a problem only cask beer aficionados in England face, but at least in the 19th century, lager beers in Germany and Austria directly dispensed from wooden casks were served in a similar way: besides the regular tap, a device called Mousseux-Pipe, sometimes also called Bierbrause (lit. “beer shower”), was also quite common. I’ve never seen an actual photo or illustration of one, but the descriptions of it make it sound very much like a sparkler: when beer was dispensed from a cask through the Mousseux-Pipe, it foamed up and produced a bigger, denser head… Just like its modern counterpart in England, the use of Mousseux-Pipen was not uncontroversial either: in Tyrol, the use of syringes of similar devices to create artificial foam in beer was prohibited from 1854 on for sanitary reasons. A letter to the editor in a newspaper from 1871 laments the “strict non-enforcement of this edict got rid of syringes” and popularized beer showers that produced a thick and dense foam that helped defraud customers through underpouring.


Yellowstone Park geyser.

What exactly might cause your beer to ‘gush’ out of the bottle uncontrollably on opening? Kate Bernot at The Take Out has the answers:

Some beers are bottle conditioned, meaning brewers add a small dose of sugar to the beer bottle before filling it so the yeast can continue to feed on the sugar after the beer is bottled… But if a brewer miscalculates and adds too much sugar to the bottle, the yeast will have a field day, gorging itself on sugar and creating too much carbon dioxide. Then, when you open the bottle, kaboom… “The great brewers who bottle condition their beers would simply not make that mistake,” Charlie Bamforth, distinguished professor emeritus in the University of California Davis Department of Food Science and Technology, tells me. “If it was a tiny brewery that wasn’t as in control as they should be, well…”


Finally, from Twitter, there’s this:

For more links and good reading check out Alan McLeod’s Thursday round-up and Carey’s The Fizz.

News, nuggets and longreads 2 November 2019: table beer, table skittles

Here’s everything on beer and pubs that grabbed our attention in the past week, from rare birds to pig’s ears.

The detailed love letter to a specific beer is one of our favourite types of beer writing, even if the beer itself isn’t one we’re enthusiastic about. Lily Waite’s piece on Kernel Table Beer for Pellicle is an excellent example:

“Table Beer is our attempt to do a cask beer,” Evin [O’Riordain] tells me. “Its specific inspiration is those cask beers… I think that cask gives a lot of body to a beer, especially low-alcohol beer; that’s one of the magical things that cask does… It’s also because it’s served slightly warmer and because there’s slightly lower carbonation it becomes fuller [bodied]. We took that inspiration from [Phil Lowry’s] ABC and [Redemption] Trinity, asking ‘can we put that into a keg and a bottle?’”

Continue reading “News, nuggets and longreads 2 November 2019: table beer, table skittles”

News, nuggets and longreads 26 October 2019: Westminster, Witbier, white men

Here’s everything in writing about beer and pubs that struck us as especially interesting in the past week from portraits of pubs to ponderings on the passing of time.

We always get a bit excited when big American publications write about English pubs. In this case, it’s the New Yorker, with a portrait of St Stephen’s Tavern in Westminster, London – the unofficial pub of parliament:

An old pub, St. Stephen’s Tavern, which describes itself as a “good old fashioned London boozer,” sits at the edge of Parliament Square (it was a favorite of Churchill’s). Inside, protesters escaping the crowds were sitting together with their signs, in groups of three or four, at tables full of pints and chips. It had started to rain, and the windows, through which you could see marchers pressed almost against the glass, were slightly foggy. On the TV, M.P.s were voting on an amendment put forward by Oliver Letwin, which would require Parliament to withhold approval of a Brexit deal until after legislation outlining its implementation had passed.


Wild hops, Richmond, London.

For Let’s Beer it for the Girls Rachel Auty gives an account of the making of a crowdsourced beer using hops grown in the back gardens of Harrogate:

Most of us have just harvested year two. Last year our combined contributions were chucked in a brew of Harrogate Brewing Co’s delicious Plum Porter – it’s naturally an absolute honour to drink such a great local beer knowing that particular brew contains hops that have grown in your garden. However, the haul from our collective efforts was fairly small and wasn’t enough to define a brew of its own nor present any kind of real flavour… This year was different.


Hoegaarden

Prompted by, er, us, Stan Hieronymus has written about the shifting identities of certain well-known beers:

Hoegaards Wit was one of 42 beers Michael Jackson awarded 5 stars in his first Pocket Guide to Beer in 1982. Jackson describes the brewing process as well as listing the ingredients. “A very distinctive top-fermenting culture is used, in open tanks, and the beer is warm-conditioned for a month before being given a dosage in the bottle,” he wrote. “When young, it is faintly sour and sometimes a little cloudy, but with maturity it becomes demi-sec and almost honeyish, and gains a shimmering, refractive quality called ‘double shine.’”… That’s not the way Hoegaarden White is brewed today.


Whitewash.

In the wake of some bizarre developments in court in the Founder’s Brewing case, Ruvani has written about racism and the cultural dominance of white men:

To me, this is not a beer-specific problem. It relates to every industry which white men feel belongs to them – particularly creative industries. These industries are not seen as falling into the traditional domain of POCs and therefore we are not welcome there. We are not seen as taste-makers, culture-creators. We are seen as the drones, the cogs who do the menial labour, whether we’re cleaning the office or fixing the computer. Culture, be it beer culture, literature or most other cultural arenas, is demarcated as white male territory, and anything that women or POCs or, heaven-forfend, female POCs, create is automatically ‘niche’, with all the connotations and barriers that come with that word. If we infringe into this hallowed space then they see it as fair game to mock us, deride us, question our competency and of course, make fun of our appearance and our culture.


A half of mild ale.

At Shut Up About Barclay Perkins the brewing historian Ron Pattinson provides a snapshot from the slow death of mild, in the aftermath of World War II:

Before the war there had been many London Milds with gravities over 1040º. By the time the war ended, few were above 1030º. And while before the war, most breweries made multiple Milds, after it many only brewed one… Some Best Milds were reintroduced in the late 1940s and early 1950s, but these mostly had quite modest gravities, rarely passing the dizzying height of 1040º. Even Mainline, a renowned strong Mild before the war, struggled to reach 3% ABV in its aftermath.


Iceland (map)

David Nilsen has written an elegant evocation of the bars and beers of Reykjavik, Iceland, for Pellicle:

Reykjavik’s cafes and bars were islands of light and warmth in a city awash in its own atmospheric fury. The beer bars of Reykjavik—Skuli Craft Bar, Micro Bar, Mikkeller & Friends (now closed), and others—are cosy in a way that seems to intentionally compensate for the bleak pragmatism of the city’s exteriors. A warm, steamy window appears in the dark of a dripping side street. You open a door, and the idea of warmth enters you before the temperature itself does. The ceiling is low, as is the lighting, and the volume. The bars are different, each, but united in their ensconced insistence on hedonistic comfort. And then there’s the beer.


Illustration: Victoriana.

The always thought-provoking Jeff Allworth asks an interesting question: what happens when all those breweries that seemed new and exciting during the boom become ‘old school’ and ‘boring’ at the same moment?

This current crop of breweries has thrived on being new in a moment when the market rewards novelty. That is … not sustainable. A lot of yesterday’s commentary about Lompoc (including mine) revolved around how the brewery seems old-school, as if that’s an inherent trait. Of course it’s not, and once, Lompoc was seen as a young, exciting brewery… Or take Ninkasi Brewing, now a mere dozen years old. It once defined the cutting edge in Oregon. This isn’t an exaggeration—for a few years in the late aughts, it was the hottest brewery, the one exciting drinkers and causing competitors to respond. Yet twelve years is a lifetime in tastes, and now Eugene’s finest is now considered fatherly.


And finally, a plug for ourselves:

For more beer-related reading check out Alan McLeod’s roundup from Thursday.