A Place to Gather and Talk
Red solo cups are fine for backyard barbecues and certain country music artists, but when we’re hosting a dinner party or feeling fancy, we prefer to drink our adult beverages out of slightly more sophisticated vessels. And, as if feeling like a badass holding a martini weren’t enough, there’s scientific reason to be choosy about your glass.
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A couple of weeks ago, Jester King’s head brewer Garrett Crowell made an astonishing proclamation. The brewery has made a decision to switch to green bottles, not in spite of the danger it poses to beer, but because of it.
“My pursuit of the use of green bottles stems mostly from the character of all of my favorite beers. Cuvee de Jonquilles, Blaugies, Thiriez, Fantôme, Cantillon, Dupont, all use green bottles. I’ve had brown bottle versions of some of these beers, and have had them on draft as well and there is an element missing from those versions that the green bottles have…. So many breweries have attempted to mimic the classic Saison Dupont yeast profile, and I feel what is most often missing is the light struck character that is integral to the profile of that beer.… I absolutely like skunky beer, oxidized beer, or “flawed†beer.â€
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(New York City, NY) – On Christmas, Evil Twin Brewing founder, Jeppe Jarnit-Bjergsø, shared a photo on Facebook (photo credit goes to Smuttynose Brewing’s Patrick Fondiller) showing the SingleCut Beersmiths logo with some anti-contract brewer messaging that reads, “Contract brewing will be the death of craft beer.â€
The photo set off a flurry of comments from fellow brewers, many of whom thrive off of contract brewing and closely-related “tenant†brewing.
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Image courtesy drinks.seriouseats.com500
Not many people know this, but those hops in your favorite IPA are actually wonderful medicine for insomnia and menopause, thanks to their high phytoestrogen content. These same phytoestrogens, however, might be less desirable for men, as indicated by the common condition known among brewers as Brewer’s Droop.
Yes, you read that right: Hops are giving men man boobs.
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Charleston, she loves to drink. But with 10 craft breweries in the area and at least nine more waiting in the wings, even some beer snobs are starting to wonder: How many breweries can this town really support?
Timmons Pettigrew, a City Paper contributor and co-founder of CHSBeer.org, has given the question some thought, and he thinks the industry’s growth is healthy for the time being. But even Charleston has her limit.
“I think the simple math would tell you that yes, there is a point at which a town of X people can’t support Y breweries,” Pettigrew says. “The question is, what is Y?”
The consensus among the current brewers is that Y is still a long way off. Many of them point to the example of Asheville, N.C., a significantly smaller town that nonetheless supports 20 craft breweries in its area.
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As it does with almost all brewers, the opportunity to get a taste of your creation is like seeing your newborn child for the first time. Well, maybe not that severe, but it’s well up on the podium of importance. Just imagine as you bring the beer up close to your nose to take in what you believe will be the fresh aroma of a job well done, the smell drives your head back. You ease back in just to try a sip … what you experience are the spoilages of your efforts. Your day is officially ruined by bacteria that decided to make home in your brew.
With such a relatively opportunistic struggle among brewers and bacteria, we reached out to Mark Phipps, the technical director, and a brewmaster himself, at Alltech Lexington Brewing and Distilling Company, to shed some light on bacterial spoilage and prevention measures.
BM: Why do breweries deal with bacterial spoilage issues in their beer?
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The professor wants to know, why are they naked? …or so it seems-PGA
It’s April 5, 1780, at “the usual time in the morning”. In the upper lecture hall of Ã…bo Academy, Carl Niclas Hellenius is preparing to give a talk. He is a researcher in natural history working at the Academy, and about to present the results of his investigation into “the brewing methods of the Finnish commoners”. We know this, because his treatise has been preserved, and is today the oldest known description of the brewing of sathi.
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Budweiser has always been far more about marketing than beer. The founder of Anheuser Busch, Adolphus Busch, refused to drink his own brew, calling it “that slop†(he was German, of course, so it came out “dot schlopâ€) and stuck to wine. AB first made its massive incursion into every American beer market not because Americans were clamoring for the fantastic beer but because the uber-financed new St. Louis brewery actually paid the rent for tavern owners who agreed to sell Bud and kick out all their competitors. (The source for all this – principally, along with a ton of my own research – is an article from Chicago journalist and author Edward McCleland, writing in Salon.com, which you can read here.) When AB was just moving into its ascendance, there were over 100 small breweries making virtually the same beer as Bud, the mild, aggressively-inoffensive, watery Pilsner, a style that originated in Czechoslovakia; a wimpy alternative for the delicate palates of proper Czech ladies who couldn’t stand the big German Alts and Lagers or the muscular Belgian ales.
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