Announcing Session#15 – how did it all start for you?

[Aquí la version español]

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This month we have the pleasure of hosting The Session – where beer bloggers around the world blog on the same topic on the first Friday of the month.

Continuing the “Beervangelism” theme, we’d like you to write about the moment when you saw the light. At what point did you realise you were a beer lover / geek / enthusiast? What beer(s) triggered the conversion? Did someone help you along your way, or did you come to it yourself?

In short; how did you get into good beer?

If you can talk about a specific beer, so much the better — it would be good to see if there are any trends.

Notes

1. To take part, write your post on Friday 2nd May, and send us the link, either via a comment, or by email on boakandbailey@gmail.com

2. The Session began as an idea on Appellation beer. For links and a summary of all the previous sessions, follow this link.

The Session # 15 – ¡puedes participar en español!

session-logo-r-sm.jpgEste mes tenemos el placer de organizar “The Session” – donde los beer-bloggers de todo el mundo escriben sobre el mismo tema en el primer viernes del mes. Queremos invitar a los hispano-hablantes a participar también.

Continuando nuestro tema de “Beervangelism”, queremos que escribas sobre el momento cuando “viste la luz”. ¿En qué momento te diste cuenta de que eres una entusiasta / un aficionado a la cerveza? ¿Qué cerveza (s) empezó la conversión? ¿Con quién descubriste la cerveza?

En pocas palabras, ¿cómo comenzó tu pasión por la cerveza buena?

Si puedes escribir sobre una cerveza específica, mejor, para que podamos ver si hay algunas tendencias.

¡Esperamos que te apuntes!

Notas

  1. Para participar, escribe tu post el viernes 2 de mayo, y nos envía el enlace, ya sea a través de un comentario, o por correo electrónico [boakandbailey@gmail.com].
  2. The Session comenzó como una idea en “Appellation Beer”, uno de nuestros favoritos. A veces el tema trata de un tipo específico de cerveza, en otras ocasiones el tema es más general. Para los enlaces y un resumen de todos las Sesiones anteriores, sigue este enlace.

 

Beer people

session-logo-r-sm.jpgThis month’s Session topic, chosen by Stonch, is “beer people”.

We puzzled over this one a bit. We’ve met the odd brewer and some pub landlords, but that’s about it when it comes to beer people. “Most of the people we know,” we thought, “aren’t that bothered about beer.”

And that’s the market most ale breweries are working in.

People like our mate Jack are where they make the bulk of their money. Jack drinks real ale by default — it’s in his blood and, these days, a cultural prejudice of the educated middle classes. But he won’t go out of his way to try new beers. If he goes to a pub and all the real ale is off, he’ll be disappointed, shrug, and order a Guinness. He’s not bothered enough about beer to walk to another pub.

On our visit to the Oakdale Arms on Sunday, we met another character who struck us as being a typical British real ale drinker. Charlie was a very chatty, friendly bloke who wandered over to say hello. He wanted to know if we were “tickers”, having seen our type before. We denied it hotly, of course. He then told us that his big problem was that the beer he’d been drinking was off, and he didn’t like to change. “I tend to find a beer I like and stick to it,” he said. “I’m not bothered about trying new things.” But he was adamant about one thing: he was a real ale drinker through and through.

How much money can a brewery make by appealing only to ‘beer people’? Or beer geeks, if you like. Not as much as it can by appealing to people who just want a weakish, refreshing pint of ale and becoming their default choice, perhaps.

The session: organic beer

session-logo-r-sm.jpgThis month’s Session is hosted by the Beer Activist blog, and features organic beer. Chris O’Brien asks everyone to publish a post related to organic beer and even allows us to decide what counts as organic — handy, as we’ve never really understood the rules in the UK!

We have to say that we’ve been somewhat sceptical about organic beer to date. We’re reasonably open to the idea of organic food, especially as it often (although not always!) means small-scale, local production with a bit more care for the quality of the product. But we don’t always buy organic, because there are other factors that are more important to us, like food miles. This is particularly relevant for beer, because there is an extremely limited supply of organic hops in the UK, and we know that at least one brewer imports their hops from New Zealand.

organic2.jpgAnd unlike with some products, like meat and cheese, where there is generally a discernably difference in quality, we can’t say we’ve ever noticed that organic hops or malt make for a more flavoursome beer. It’s not that organic beer is bad, it’s just that it’s rarely as special as you think it ought to be. The Beer Nut summarised it really well, when he said:

“…brewers seem content with their Soil Association certificate as a selling point rather than putting the graft into the flavour”

Continue reading “The session: organic beer”