This is not the first time I touch on this subject and likely won’t be the last. When you invest a lot of time interacting with the Craft Beer community, you see the many differences on how people view things. One might have a strong opinion and other views may be completely written off. As a person who loves to figure out what makes people tick, I actually like to look at different views and why they feel that way. It’s not to say I don’t have strong opinions of my own. Actually, I pride myself on have strong opinions. At the same time, I realize that I can be an idealist. Unrealistic with my expectations, I may set myself up for many disappointments. It is my attempt at understanding reality that allows the disappointments to not have major effects on me.
The New Brettanomyces Aroma Wheel: It’s not just “Funk”
the new brettanomyces aroma wheel by Dr. Linda Bisson and Lucy Joseph at UC Davis
The image above illustrates the many aromas (and tastes) that are produced by strains of Brettanomyces. Brettanomyces, or Brett, like many wild yeast has a long history of being an unwanted infection in the fermentation world. By that I mean that both the beer world and the wine world have/had given it a bad connotation when speaking of it in the respected products. Brett in it’s natural state is wild, uncontrollable, unwanted. The appearance of Brett in beer or wine was considered a contaminant.
The Glassware Throwdown
From L to R: Teku, IPA, Tulip, Shaker
Recently, glassware has come into the public light more than usual. From articles written by people ignorant to the rich history of the beer culture accusing craft beer of trying to copy wine, to critical beer drinkers who feel some beers are pure propaganda from some of the larger craft breweries.
“Off Flavor” Sensory Training Classes at The Copper Mine Pub
On Saturday March 30th and Saturday April 13th, Vito from The Copper Mine Pub and I will be hosting “Off Flavor” Sensory Training Classes. For those of you wondering what exactly that is, we have ordered kits that will allow us to “spike” beer in order to train your palates to pickup on unwanted “off flavors”.
Further Proof that “Beer People are Good People”… Sandy Hook Elementary Tragedy Relief
“Beer People are Good People”… I’m sure you’ve all heard it. Many of you have probably said it. Some of you may have even argued against it. Let’s be honest, some of us are tired of hearing it. Overused, uninspired and in reality, we’ve all met some scumbags that prove the saying wrong (I’m looking at you hoarders for profit and black market sellers of craft beer). But enough criticism of the saying, let’s talk about why I felt the need to use it.
2012 Wrap Up: Beer quips and highlights from the past year
2012 has come and gone. It’s that time of the year when people have their top beers or top events or whatnot. Last year I did a “most memorable beers” to try and do something different. This year I tried so many different beers and I honestly love beer too much to sit here and give you my opinion of which were the best I had this year. I will however bore you with no shame on things that stood out to me the past year.
Drinking Local… Quality… and the Craft Beer Bubble
In the past couple of months there have been two topics that have stood out to me in the craft beer community. Both are quite interesting and could turn into two (or more) bigger in depth discussions, but I felt that the two discussion points do meet at a particular interesting point. I will touch on NJ a bit as it’s what I’m most familiar with but I would believe that this could be the case for much of the country.
