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It’s Saturday and time for our usual round-up of news and interesting reading around the Blogoshire and beyond.

→ For All About Beer,*Heather Vandanengel discussed the concept of FOMO and how it relates to beer:
“Why am I doing this?” I asked myself the last time I was 50-people-deep waiting in line to get into a bar serving hard-to-find beers on draft… It was textbook FOMO…
→ Meredith Geil’s piece on the relationship between Brooklyn’s Sixpoint and*British brewery Adnams offered some interesting insight into how the J.D. Wetherspoon US collaboration beer project works, and how JDW are perceived by their American partners. (Via @robsterowski.)
→ After Thrillist annoyed everyone by declaring Gose the death of craft beer, at*Eater, a food website with occasional clickbait tendencies, Christina Perozzi profiled the style and explained how US brewers are approaching it:
Some are dry-hopping their Gose with big, high alpha-acid American hops, some are adding New World herbs, some are adding Brettanomyces (or Brett)*yeast to amp up the funk, some are adding flowers, some are barrel-aging, some are adding Brittany Gray sea salt, smoked sea salt, Himalayan red sea salt. The possibilities seem endless.
→*To mark its 50th birthday, Will Hawkes wrote about Maris Otter malt for*All About Beer* — where it came from, how it nearly disappeared, and why it is so well-loved by brewers today.
→*Jeff ‘Beervana’ Alworth shared the results of an*experiment at a bar in Portland, Oregon, which saw customers offered a flight of samples of 12 IPAs and asked to rank them by preference without knowing their names: ‘I’m interested in this experiment because I think it tracks the momentary preferences of Oregonians.’
→ For the*Morning Advertiser, Adrian Tierney-Jones investigated how publicans choose which cask ales to offer and how they go about promoting*them.
→ Lars Marius Garshol digested an academic paper entitled ‘The Microbial Diversity of Traditional Spontaneously Fermented Lambic Beer’ and translated it (more-or-less) into plain English:
The two Enterobacter species, Klebsiella oxytoca, Hafnia paralvei, and Escherichia/Shigella are all part of the family Enterobacteriaceae. They consume sugar and grow very rapidly, producing lactic acid and flavours which have been described as smoky, mouldy, and vegetal.
→ This looks good, doesn’t it?
This is draft Orval Green (4.5% ABV) with the three Orval cheeses. This beer is amazing – proper hoppy and no brett. pic.twitter.com/FgUf0elfAP
— Mark Dredge (@markdredge) February 19, 2015
News, Nuggets & Longreads 21/02/2015 from Boak & Bailey's Beer Blog - Over-thinking beer, pubs and the meaning of craft since 2007


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