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03-01-2015, 07:22
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http://boakandbailey.com/wp-content/uploads/2014/11/breakfast_reading_illustration.pngAh, the first Saturday of the year — so full of promise, a blank slate upon which— [SPILLS COFFEE OVER DESK] Oh, bollocks. 2015 can get bent. Now here’s some poxy links.→ Michael Kiser’s piece on what 2015 might hold at*Good Beer Hunting (http://goodbeerhunting.com/blog/2015/1/1/the-gbh-2015-new-years-resolutions-for-craft-beer) (the slickest beer site around) is well considered and thought-provoking. For example, why is Gose suddenly ‘a thing’ (https://twitter.com/ATJbeer/status/551059531955183617)‘, and why now?
Because internet… Ideas for new beers are coming from all directions as consumers are able to share their niche finds more readily over Twitter, Untappd, and forums. Brewers uses these tools too, some on a daily basis. The result*is*a sort of shared un-conscience among beer drinkers and brewers as to what the next cool beer might be.
→ Yesterday 95th beer blogging session prompted some interesting responses but this from Maureen Ogle, noted historian of American beer and other industries (https://maureen-ogle.squarespace.com/maureen-ogle/2015/1/2/the-session-the-beer-related-book-id-write), is a corker:
The modern beer industry in the U.S. promotes a party line that runs more-or-less like this: … We’re friends, not competitors. We love fine beer. We care more about beer than profit. We’ll never sell out.… In my opinion, based on research that I conducted for Ambitious Brew, we can trace the origins of that party line to a single person: Charlie Papazian.
→ Anthropologist Krystal D’Acosta, writing for*Scientific American, considers the history of ‘food porn’ (http://blogs.scientificamerican.com/anthropology-in-practice/2014/12/30/our-public-affair-with-food-porn/)*and what it means in the age of social media.*(Via BoingBoing (http://boingboing.net/2014/12/30/anthropologist-on-food-porn.html).) A lot of what she says also applies to beer, and especially ‘craft beer’:
It’s okay to be a foodophile. It’s okay to indulge in exotic ingredients. It’s okay to showcase your culinary attempts. All of these things send the message that you understand what eating well means, just as you understand what an indulgence is when you share that fried Oreo you snagged at a local fair. We share food porn to affirm that understanding. We are showing off.
→ The Wall Street Journal covers the row between Belgian brewers*and*contract/gypsy outfits who merely design beers (http://www.wsj.com/articles/in-belgium-battle-builds-between-1420153585), leaving others to ‘‘get their hands dirty’.*(Via @TheGuestAle (https://twitter.com/TheGuestAle/status/550936061745324033).)
→ Saved to Pocket this week: Martyn ‘Zythophile’ Cornell edges every closer to the truth about the origins of Fuggles hops (http://zythophile.wordpress.com/2014/12/23/notes-on-a-fuggle-more-light-on-the-early-history-of-a-great-hop/), thanks to the increasing availability of digitised historic newspapers and family records.
→ There are now a hundred Micropubs in the UK with more on the way (http://micropubassociation.co.uk/#/100-micropubs/4587749377). This is a phenomenon our*Brew Britannia supplement in the summer will need to cover.
→ Via @PhippsNBC (http://twitter.com/PhippsNBC) here’s that alternative definition of IPA we’ve all been looking for:

@PhippsNBC (https://twitter.com/PhippsNBC) found this ad in Northampton Town Affairs magazine from October 1952 pic.twitter.com/nrdb5Q3PnF (http://t.co/nrdb5Q3PnF)
— JP_F1 (@trappy666) January 1, 2015 (https://twitter.com/trappy666/status/550747387854352385)

News, Nuggets & Longreads 03/01/2015 (http://boakandbailey.com/2015/01/news-nuggets-longreads-03012015/) from Boak & Bailey's Beer Blog - Over-thinking beer, pubs and the meaning of craft since 2007 (http://boakandbailey.com)

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