Here are all the articles and blog posts about beer and pubs that have caught our attention in the last week, from Rheinheitsgebot to rejigging recipes to cope with limited hop supply.
→ Andreas Krenmair, one of the winners in our #BeeryLongreads contest before Christmas, provides some pointed criticism of the German beer purity law as celebrations for its 500th birthday gather momentum:
Brewing with other ingredients, such as juniper, marjoram, thyme, oregano, elderflowers, fir tips, birch tips, rose hips, cream of tartar, honey, ginger, gentian roots, bitter oranges, lemons, cardamom, rice, and salt, was common all over Germany. That was the understanding of beer in much of Germany from the 16th to the end of the 19th century. And it’s a sign of a rich and diverse brewing culture.
→ We’ve already shared links to Lars Marius Garshol’s latest post about Norwegian home brew tasting and feedback rituals but it’s too good not to include here:
Some places, the visitors would make no comment on the beer while in the brewhouse. Late that night, leaving the brewhouse, they would stop on the way home and scream. The louder the screams, the better the beer. In some areas people had fixed places where they’d always stop to do the screaming. If the beer was poor the screaming would be half-hearted at best.
Continue reading “News, Nuggets & Longreads 20/02/2016”
In 1968, the Observer‘s wine critic Cyril Ray wrote about an exciting new limited edition beer, Eldridge Pope’s Thomas Hardy Ale.
The headline was A POUND A PINT, with an exclamation mark implied:
[Its] high strength caused loss from excessive frothing during fermentation, and this, together with the extra duty and long maturing in oak, is why it costs £1 a pint. I have bought some myself to put away — it will pay for keeping — and there may still be some left, in pints, half-pints or nips, at pubs and off-licences in the Hardy country…. Supplies, though, are limited, and I do not suppose that this remarkable beer will be brewed again — not yet awhile, anyway.
Along with the Coronation beers we wrote about here, this has to be one of the earliest examples of this phenomenon, and that’s certainly one of the earliest instances we’ve come across of a wince-inducingly high price (about £16 in today’s money) being justified by reference to the costs of manufacturing, the difficulties of a limited run, and so on.
It would be interesting to know whether the board at Eldridge Pope ever considered absorbing the costs and selling at a more reasonable price given that this was essentially a one-off marketing exercise.
In the same article, Mr Ray also made a recommendation for ‘amateurs of strong beer’ with less cash to splash: Tennant’s Gold Label, which he says is ‘lighter in colour and crisper in style’ but
one must not be deceived: the under-taste is rich and full, and the six-ounce nip packs the punch of two and a half whiskies.
The article appeared in the 14 July edition of the Observer if you want to read the whole thing, though it is only short.
Main image adapted from ‘Thomas Hardy’s Ale’ by Bernt Rostad from Flickr under Creative Commons.