Blog Tracker
22-07-2017, 09:19
Visit the Boak and Bailey's Beer Blog site (http://boakandbailey.com/2017/07/news-nuggets-longreads-22-july-2017-quality-icebergs-cheesecloth/)
Here’s everything in the world of beer and pubs that’s caught our eye in the last week, from beer quality to iceberg water.A debate about beer quality has flared up in New Zealand prompted by this piece by veteran beer writer Geoff Griggs (https://www.stuff.co.nz/life-style/food-wine/drinks/94581437/geoff-griggs-theres-too-much-faulted-craft-beer-on-the-market) in which he suggests there is too much faulty self-proclaimed craft beer on the market. It’s an interesting piece in its own right —*‘People aren’t looking for quality beer, as long as it isn’t s…, and you have super sweet packaging and an even better story you will sell heaps.’ — but this response from*Jason Gurney at*Brewhui is arguably more so (https://brewhui.com/2017/07/18/a-horribly-long-and-probably-wrong-article-about-beer-quality/). In it,*while suggesting that Griggs is wrong to have made such a sweeping statement at this stage, he proposes some concrete, constructive actions for improving beer quality overall, e.g.
We need to facilitate an audit system regarding brewing, packaging and distribution models.*If a brewery is having an issue with beer quality, then it’s feasible that this issue is caused by a systematic problem with the way they are brewing, packaging, and/or distributing their beer.* There’s nothing like documenting each step of your process for identifying where things can be done better – and as such, the Brewer’s Guild need to facilitate an audit system that is easy to access and actually valuable from the perspective of the brewery.* I would suggest that international, independent advisors could again be useful here – but it’s also possible that a national peer-review system could be effective too.* It really depends on how much we truly believe in the collegiality of the brewing community.
That’s an interesting idea, as are the others — but which body could administer something like this in the UK? Surely not the currently under fire SIBA.
https://i2.wp.com/boakandbailey.com/wp-content/uploads/2016/08/pub_alleyway.jpg?resize=650%2C650
After the slightly controversial inclusion of Marina O’Loughlin’s*‘I don’t like pubs’ piece last week, here’s another, by*Jessica Brown for*Longreads,*which reaches a similar conclusion, but via a more positive, thoughtful, literally meandering route (https://longreads.com/2017/07/18/searching-london-for-my-third-place/):
I wondered if the Britons’ third place could be pubs… The pub seems to be a perfect fit; at least, it does when you’re looking through the lens of nostalgia, as one can easily do when under the alien skyscrapers and mystical spell of the city… But recently there’s been a decline in the number of pubs, and the ones that remain are struggling to survive. Partly to blame is a shift from the traditional community pub of locals to strangers’ cocktail bars and pop-ups — a new kind of plague on the city.
Josh Noel writes about beer for the*Chicago Tribune and is trying out a new format: a simple report of a crawl around a single neighbourhood in one evening (http://www.chicagotribune.com/dining/foodfocus/ct-pilsen-beer-crawl-food-0719-20170713-story.html). His first ramble was around Pilsen which sounds fascinating:
As recently as nine months ago, Pilsen had no taprooms or brewpubs. In the midst of a food and drink uprising — some call it gentrification — Pilsen, a home to Mexican immigration since the 1950s, suddenly has three.
https://i2.wp.com/boakandbailey.com/wp-content/uploads/2017/07/quidividi.jpg?resize=650%2C433
Rebecca Pate, a Canadian based in the UK, made a visit home recently and reports on a troubled Newfoundland brewery that uses an unusual ingredient in its flagship beer (http://www.brewingeast.com/home/2017/7/12/quidi-vidi-newfoundland):
The brewery has an iceberg harvester contracted to extract iceberg water, a dangerous process involving cranes and grappling hooks. An unfortunate effect of climate change means that Iceberg Alley, a colloquial term used for the ecozone that stretches from Greenland to Newfoundland, is replete with icebergs traversing the waters. Some have been visible from St John’s harbour, according to the locals.
https://i2.wp.com/boakandbailey.com/wp-content/uploads/2017/07/aged_beer_cheesecloth.jpg?resize=650%2C341
Patrick Dawson, who literally wrote the book on ageing beer, recounts his experience of drinking Victorian beers from crusted bottles (https://beerandbrewing.com/19th-century-beer-in-a-21st-century-world/) for Craft Beer & Brewing:
The beer had to be poured through a piece of cheesecloth to strain out crumbled bits of ancient cork. After 15 minutes and four different corkscrews, it became apparent that holding back 10 percent ABV beer for more than 145 years had been too much for the aged stopper. This bottle of the vaunted*Ratcliff Ale,*a barleywine brewed by Bass in 1869, just four short years after the end of the American Civil War, must have had an*Encino Man-moment being poured out into this radically changed world.
And, finally, pub photo of the week must surely be this piece of misty, mournful romanticism from 1960 (via @JamesBSumner (https://twitter.com/JamesBSumner)):
John Balmer. 1960 pic.twitter.com/4wgEWqghYj (https://t.co/4wgEWqghYj)
— satoshiHIROSE (@hiro_nova) July 18, 2017 (https://twitter.com/hiro_nova/status/887346222318575616)
News, Nuggets & Longreads 22 July 2017: Quality, Icebergs, Cheesecloth (http://boakandbailey.com/2017/07/news-nuggets-longreads-22-july-2017-quality-icebergs-cheesecloth/) originally posted at Boak & Bailey's Beer Blog (http://boakandbailey.com)
More... (http://boakandbailey.com/2017/07/news-nuggets-longreads-22-july-2017-quality-icebergs-cheesecloth/)
Here’s everything in the world of beer and pubs that’s caught our eye in the last week, from beer quality to iceberg water.A debate about beer quality has flared up in New Zealand prompted by this piece by veteran beer writer Geoff Griggs (https://www.stuff.co.nz/life-style/food-wine/drinks/94581437/geoff-griggs-theres-too-much-faulted-craft-beer-on-the-market) in which he suggests there is too much faulty self-proclaimed craft beer on the market. It’s an interesting piece in its own right —*‘People aren’t looking for quality beer, as long as it isn’t s…, and you have super sweet packaging and an even better story you will sell heaps.’ — but this response from*Jason Gurney at*Brewhui is arguably more so (https://brewhui.com/2017/07/18/a-horribly-long-and-probably-wrong-article-about-beer-quality/). In it,*while suggesting that Griggs is wrong to have made such a sweeping statement at this stage, he proposes some concrete, constructive actions for improving beer quality overall, e.g.
We need to facilitate an audit system regarding brewing, packaging and distribution models.*If a brewery is having an issue with beer quality, then it’s feasible that this issue is caused by a systematic problem with the way they are brewing, packaging, and/or distributing their beer.* There’s nothing like documenting each step of your process for identifying where things can be done better – and as such, the Brewer’s Guild need to facilitate an audit system that is easy to access and actually valuable from the perspective of the brewery.* I would suggest that international, independent advisors could again be useful here – but it’s also possible that a national peer-review system could be effective too.* It really depends on how much we truly believe in the collegiality of the brewing community.
That’s an interesting idea, as are the others — but which body could administer something like this in the UK? Surely not the currently under fire SIBA.
https://i2.wp.com/boakandbailey.com/wp-content/uploads/2016/08/pub_alleyway.jpg?resize=650%2C650
After the slightly controversial inclusion of Marina O’Loughlin’s*‘I don’t like pubs’ piece last week, here’s another, by*Jessica Brown for*Longreads,*which reaches a similar conclusion, but via a more positive, thoughtful, literally meandering route (https://longreads.com/2017/07/18/searching-london-for-my-third-place/):
I wondered if the Britons’ third place could be pubs… The pub seems to be a perfect fit; at least, it does when you’re looking through the lens of nostalgia, as one can easily do when under the alien skyscrapers and mystical spell of the city… But recently there’s been a decline in the number of pubs, and the ones that remain are struggling to survive. Partly to blame is a shift from the traditional community pub of locals to strangers’ cocktail bars and pop-ups — a new kind of plague on the city.
Josh Noel writes about beer for the*Chicago Tribune and is trying out a new format: a simple report of a crawl around a single neighbourhood in one evening (http://www.chicagotribune.com/dining/foodfocus/ct-pilsen-beer-crawl-food-0719-20170713-story.html). His first ramble was around Pilsen which sounds fascinating:
As recently as nine months ago, Pilsen had no taprooms or brewpubs. In the midst of a food and drink uprising — some call it gentrification — Pilsen, a home to Mexican immigration since the 1950s, suddenly has three.
https://i2.wp.com/boakandbailey.com/wp-content/uploads/2017/07/quidividi.jpg?resize=650%2C433
Rebecca Pate, a Canadian based in the UK, made a visit home recently and reports on a troubled Newfoundland brewery that uses an unusual ingredient in its flagship beer (http://www.brewingeast.com/home/2017/7/12/quidi-vidi-newfoundland):
The brewery has an iceberg harvester contracted to extract iceberg water, a dangerous process involving cranes and grappling hooks. An unfortunate effect of climate change means that Iceberg Alley, a colloquial term used for the ecozone that stretches from Greenland to Newfoundland, is replete with icebergs traversing the waters. Some have been visible from St John’s harbour, according to the locals.
https://i2.wp.com/boakandbailey.com/wp-content/uploads/2017/07/aged_beer_cheesecloth.jpg?resize=650%2C341
Patrick Dawson, who literally wrote the book on ageing beer, recounts his experience of drinking Victorian beers from crusted bottles (https://beerandbrewing.com/19th-century-beer-in-a-21st-century-world/) for Craft Beer & Brewing:
The beer had to be poured through a piece of cheesecloth to strain out crumbled bits of ancient cork. After 15 minutes and four different corkscrews, it became apparent that holding back 10 percent ABV beer for more than 145 years had been too much for the aged stopper. This bottle of the vaunted*Ratcliff Ale,*a barleywine brewed by Bass in 1869, just four short years after the end of the American Civil War, must have had an*Encino Man-moment being poured out into this radically changed world.
And, finally, pub photo of the week must surely be this piece of misty, mournful romanticism from 1960 (via @JamesBSumner (https://twitter.com/JamesBSumner)):
John Balmer. 1960 pic.twitter.com/4wgEWqghYj (https://t.co/4wgEWqghYj)
— satoshiHIROSE (@hiro_nova) July 18, 2017 (https://twitter.com/hiro_nova/status/887346222318575616)
News, Nuggets & Longreads 22 July 2017: Quality, Icebergs, Cheesecloth (http://boakandbailey.com/2017/07/news-nuggets-longreads-22-july-2017-quality-icebergs-cheesecloth/) originally posted at Boak & Bailey's Beer Blog (http://boakandbailey.com)
More... (http://boakandbailey.com/2017/07/news-nuggets-longreads-22-july-2017-quality-icebergs-cheesecloth/)