Beer & Brewing Resolutions for 2017

These are my beer and brewing resolutions for this year, which I got from Beer Simple.

Pint of Oblivion beer on a wooden table top

1. Brew at home!

This has been my goal for two years now and I really hope this is the year I can pull it off. I need to get my kettle modified and acquire a few more pieces of equipment and also nail down my processes that I want to use. But I either need to do this or give it up.

2. Revisit (one of my) least favorite breweries and drink at least 4 of their beers

There are several local breweries who I almost never think about–we are that blessed here in Bend, Oregon thankfully–but perhaps they have improved. It is only fair to give them another chance. Perhaps I’ll find a new favorite beer or at least be able to give more up-to-date info to others regarding them.

I also hope to be making a trip to Salem, Oregon this spring and let me just say I trashed every post I started to write after my trip to Salem two years ago. I am not a “If you can’t say anything nice” kind of guy but had to keep deciding that was best in this case. I am looking forward to giving pretty much all Salem breweries another chance.

I want to do this locally too, though, as there are several new(er) breweries in town I have never even visited, although I have had some of their beer. Ergo, no visit previously.

3. Read at least 3 new-to-me beer or brewing books

This one should be extremely easy but it is still important. I am already well into Beer, In So Many Words.

4. Attend a new-to-me festival

I would really like it to be something like the Oregon Garden Brewfest (June 16-18, 2017) or the Hood River Fresh Hops Fest (September 23, 2017) but I will take any new one that interests me.

5. Find a new appreciation for a passé or overlooked beer style

Bock or malt liquor perhaps, although it will be tough to find many of either.

6. Write a letter to a brewery making one of my favorite beers and thank them

Do it!

7. Learn one scientific lesson that will improve my brewing

Water profiles, perhaps?

8. Attend a homebrew club meeting other than my own (COHO)

Cascade Fermentation Association in Redmond I expect.

9. Participate in at least 2 group brews

I definitely need more experience and watching and/or helping others and seeing other systems and processes in action is a great way to get it.

10. Re-take BJCP tasting exam

This is scheduled for July and I am hoping to get a 70 or above. I got a 68 last year on my first go, which was better than I expected, but I want to be eligible to take the written exam even if I never do.

There are other things I hope to do but I need a better formed idea in the first place for one, or more ideas to expand on another, or simply to remember/realize some things for others.

What are you hoping to accomplish in 2017 in your beer drinking, writing, appreciation, etc. and/or in your brewing? Cheers and Happy New Year!

Who you gonna invite? (The Session #118)

Stan Hieronymus of appellation beer, author of Brewing Local and For the Love of Hops, and the founder of The Session is hosting the 118th Session: He asks “If you could invite four people dead or alive to a beer dinner who would they be? What four beers would you serve?

The Session, or Beer Blogging Friday

The Session, or Beer Blogging Friday

This can go so many directions as there are very many scenarios I can imagine, so I am going to put forth a couple different ones here, seeing as they are all fantasy anyway.

As much as I was inspired by this, I also seriously struggled with writing it. Not sure what’s going on, but here it is, as it is.

Beer & Brewing #1

Jessica Boak – co-beer blogger extraordinaire at Boak & Bailey’s Beer Blog and co-author of Brew Britannia: the strange rebirth of British beer and Gambrinus waltz: German Lager beer in Victorian and Edwardian London

Ray Bailey – the other half of the dynamic B&B duo; see Jessica above

Jon Abernathy – friend and another extremely long-term beer blogger at The Brew Site and author of Bend Beer: A History of Brewing in Central Oregon

Peter Kopp – author of Hoptopia: A World of Agriculture and Beer in Oregon’s Willamette Valley

I have been reading Boak & Bailey for a couple years now [blog, books, & newsletter] and interact with them a tad bit on Twitter too. They seem like good folks and ones I would love to actually have a chance to sit with in a pub and talk, so they are natural fits.

Seeing as they are somewhat fairly-to-heavily focused on the recent history of beer in Britain, I thought my friend, Jon Abernathy, would be an excellent choice due to his same focus on our local region.

A fourth here was tougher but I went with Peter Kopp as another historian of an aspect of beer production.

So I guess my theme here, if there is one, is authors of recent historically-focused books on beer.

The beers I would serve—I’m sure I could be swayed as my creativity here got exhausted quickly—are the following:

A lovely British cask bitter in perfect nick. Because. I have never had such a thing and I need the experience. What is all the fuss [SPBW, CAMRA, real ale, …] about?

Heineken (Dutch) c1984. While I was stationed in Belgium in the mid-80s one of my fellow soldiers—a Dutch airman—would bring me this by the case. I also drank Rodenbach—in 33 cl bottles—and a couple others by the case. This was so very different than the stuff imported in green bottles that I had been drinking 5 years earlier just before joining the Army and leaving for Europe. I would really love to taste this and see if it was as good as I remember it.

1842 Pilsner Urquell. Why would you not want to try the first—and only—Pilsner? What was this thing that so changed the world?

Thrales 18th century Russian Imperial Stout. The wife and I adore big Imperial stouts, so again I would love to try one of the early exemplars and possible eponym.

Women in Beer

I definitely would love to do my part for the many great women in and around great beer and there are so very many inspiring choices here. Sadly, my creativity was restrained here as there are no doubt many more amazing and interesting women in this field that I am not aware of.

Women in Beer #1

Tanya Cornett – R&D Brewer at 10 Barrel, former brewmaster at Bend Brewing

Tanya is a great brewer—I don’t care about your feeling re AB InBev here—and someone I’d love to get to know. One of my beer heroes  in my newly adopted hometown.

Carla Jean Lauter – “the beer babe,” beer writer, blogger, twitterer

Carla is always interesting on the Twitters and her longer form writing—when I get a chance to see it—is also. Another person from my corner of the interwebz that seems like a really cool person to hang with over some beers

Mirella Amato – beer educator, author of Beerology: everything you need to know to enjoy beer…even more and one of the first Master Cicerones

Again, another really cool seeming person whose passion is focused on beer education, something near and dear to my heart.

Annie Johnson – 2013 AHA Homebrewer of the Year

I read an article—somewhere—about Annie in the last couple years and maybe even saw a short video and she just seemed so interesting and enthusiastic.

So I have award-winning brewers, both professional and homebrewer, and a beer writer and a beer educator/author.

For the women in beer dinner I would want the ladies to each bring their own selection. This would (hopefully) be a dinner in which I, the host, would mostly sit in and listen. Keep my mouth shut as much as possible and allow them to discuss what they want, how they want.

Women in Beer (Science)

Veronica Vega – R&D Brewer for Deschutes Brewery

Karen Fortmann – senior research scientist at White Labs

Nicole Garneau – geneticist & curator at the Denver Museum of Nature & Science; coauthor of the Beer Flavor Map [see above link] [This is a bit breathless, to say the least, but gives an idea. Am immensely interested in discussing this with the coauthors.]

Lindsay Barr – sensory specialist at New Belgium; currently serves as chair of the ASBC Sensory Subcommittee; coauthor of the Beer flavor Map.

Veronica is one of my favorite people and another definite local hero of mine. I also know, for a fact, that she is an amazing person with a wide variety of interests and experience. I have been on a couple hikes with her—beer-related—and see her now and again at the pub or around town. I always get a hug. But please don’t let any of that distract you from her brewing chops—she has a much larger role now and well deserves it—but she was the Deschutes Bend Pub brewer when we moved here and is a major force in why I adore those pub beers so very much. I have drank quite a bit of her beer.

I read about Karen Fortmann in that Beer Advocate article and her work sounds absolutely intriguing.

The other two scientists, also mentioned in that article, came to my attention a few months back due to their work on the Beer Flavor Map. I have read Meilgaard’s work and others on the flavor wheel and find this [set of] topic[s] incredibly interesting. I would love to get a first-hand account of that work and the resultant product.

One professional brewer with a science background and three brewing scientists. This one would be extremely hard for me to be quiet so I would not hold myself to that here. Beer science. Got to learn. Got to ask questions of the researchers when you get a chance. Still, hopefully, not being a typical guy and letting the ladies have at it.

I would leave the beers up to the professionals, as above.

Growers / Researchers

Seth Klann – barley and rye grower, maltster Mecca Grade Estate Malt

Pat Hayes – OSU barley breeder

Gail Goschie – hop grower, Goschie Farms

Al Haunold – USDA hop breeder. Took over the hop breeding program in Corvallis (USDA-ARS) in 1965:  Nugget, Willamette, Cascade and several other hops are credited to him.

These people and their roles are critical to great beer! We need farmers–especially ones like Seth and Gail whose families have been farming in Oregon for over 100 years each. We also need our agricultural researchers and these two–at least in my world–are rock stars.

I do know Seth and Pat personally and they are both great people. I have had the privilege of attending OSU Barley Days with Pat playing host and another huge privilege of hanging on the Klann family farm for a a day during a homebrew club group brew and seeing the mechanical floor malter and the storage silos and so learning about all they do to bring us great malt. I have also heard both men present on barley a couple of times.

I do not know Gail personally but she seems like great people from all I have seen and heard. I never had the privilege of meeting Al Haunold either but in our little part of the world he is legendary.

For these folks I would love some vibrant, yet simple, SmaSH beers made with Mecca Grade malt [Full Pint, thanks Pat!] and Goschie Farms’ Haunold-developed hops.

Others

I had a couple other scenarios lined up but due to struggling with writing they need to be left out—there were plenty more women in beer, more growers and researchers, more beer writers, a foursome or three of library folks, homebrewing folks, beer education folks, and so on.

The role of beer books (The Session #115)

The Session, or Beer Blogging Friday

The Session, or Beer Blogging Friday

This month’s Session is hosted by Blog Birraire (Joan Birraire in Barcelona) and is on “the role of beer books.

“The discussion at hand is “The Role of Beer Books”. Participants can talk about that first book that caught their attention, which brought them to get interested in beer; or maybe about books that helped developing their local beer scene. There’s also the -bad- role of books that regrettably misinform readers because their authors did not do their work properly. There are many different ways to tackle this topic.

The Session has been about books before just once, and it was about those that hadn’t already been written. I believe that their importance for the beer culture makes books worthy for another Session. To participate in the current Session just write a comment down here with a link to the article on -or before- September 2nd, so that I can include it on my Round Up.”

05 September 2016: Update posted below

Being me and being about books this is long and perhaps even rambling. Sue me. I’m a reader, a librarian and a cataloger.

The short version: the role of beer books is education to entertainment, and hopefully a bit of both at the same time, along with any other roles between or on other, orthogonal axes that people may have for any particular book in a time and a place.

First beer books

I doubt that it was my first “beer book,” as I had been collecting beer cans since the age of 12, but I received a copy of Michael Jackson’s The World Guide to Beer, 1st US ed. for Christmas 1978. As I was a 19-year-old US soldier stationed in then West Germany, this is the book that first opened my eyes more fully to the world of beer, as it did for many, many others.

Prior to that I was given a copy of Will Anderson’s, The Beer Book; an Illustrated Guide to American Breweriana, 1st US ed. by my parents for my 16th birthday (1975). Somewhere in and around here I also got copies of The Beer Cans of Anheuser-Busch: an Illustrated History (©1978 so one of my earliest “beer books”) and The Class Book of U.S. Beer Cans (©1982), both new. Somewhere in there I also acquired a copy of The International Book of Beer Can Collecting (©1977).

Of course I read all of these books, some, in particular Jackson’s World Guide, several times.

More Recently

For a long time my interest in reading about beer waned as did my can collecting. I am simply ecstatic that I never got rid of any of my early beer books, unlike many other books over the years or like the vast majority of my can collection that was actively worked on for almost two decades. Too many moves. Too many dollars spent on storage. Most of the cans had gone long before we moved to Oregon, although most were shed over a ~20 year period.

Books Owned

More recently since moving to Bend, Oregon my interest in all aspects of beer has been rekindled. According to LibraryThing—which until now has served as my personal catalog—I own 87 books having something to do with beer or brewing, plus there are a couple that aren’t in as they need manual cataloging and I haven’t yet.

Books Read

My Goodreads account has 118 books on my beer shelf. Bouncing that off of the read shelf I show 74 as read, 1 skimmed, 1 gave up on (had a better version), 1 on pause, and 3 currently being read. Many of those would have come from assorted libraries, both public and academic.

My beer blog

My blog is named “By the barrel; or, the Bend Beer Librarian.” Sadly, I have done a poor job at reviewing all of these books. There are many reasons for that, only a few of which are actually good/legit ones. I always strive to do better although I see seven beer books waiting for reviews on my review-these-damned-books-already (physical) shelf next to my desk. There are of course many more that aren’t sitting here needing reviews. Some of those currently waiting are:

  • Alworth – The Beer Bible
  • Acitelli – The Audacity of Hops
  • Zainasheff & Palmer – Brewing Classic Styles
  • Papazian – The Complete Joy of Homebrewing, 4th ed.
  • Amato – Beerology
  • Dave Miller’s Homebrewing Guide
  • Herz and Conley – Beer Pairing

Others waiting to be reviewed, not directly related to beer but of immense overlap and interest possibly, include:

  • Halloran – The New Bread Basket
  • McQuaid – Tasty

Of course, these are just those books still to hand. ::sigh::

The Role of Beer Books

So what do I consider the “role of beer books”? I may not be much of a reference librarian—my specialty is elsewhere—but as a reader (and a cataloger) that “role” is completely dependent upon the context(s) brought to bear by the reader and cannot really be given much in the way of an answer unless that context is included.

Education

Education is the simple and most relevant generic (and specific) answer. As you can see from just the above list, my personal beer book-enabled education covers a lot of ground from brewing to the history of craft beer to style knowledge to beer and food pairing to almost encyclopedic works and on from there to the revival of craft grain/malt production to the science of taste.

Early spring this year I went on a book buying binge to ensure I had most of the books in the BJCP Judge Certification Program “BJCP Beer Exam Study Guide” [see pg. 3-4] as I was involved in a 12-week tasting exam prep class and hoping to take the tasting exam [I did manage to take it on 23 July and now get to spend a few agonizing months waiting on my score]. I already had quite a few of the books listed but I got almost all of the others, except for the individual style books in the Classic Beer Styles Series from Brewers Publications I didn’t already own.

To backup, my very first beer books were books about beer can collecting and were for both education (history, production) and to see far more of the variety of what was out there (can porn) than I could encounter in my Midwest home town and surrounding environs. Will Anderson’s book is more generally about breweriana and so helped broaden my education beyond cans.

Michael Jackson’s book was given to me just a few months after I had arrived in Europe for my first tour of duty. I knew styles existed, of course, but this book was a real eye opener.

Nowadays my interests are far broader and I have a massive amount to learn! I want to be a competent and confident beer judge. I want to brew beers well that Sara and I like, along with understanding their historical and current cultural contexts. I want to be solid at beer and food pairing. I want to understand how we got to where we are culturally via archaeology, anthropology, ethnology and so on (across cultures). I want to understand as much of the science of brewing as I can. I want to enjoy what I read, at least some of the time. I could probably elucidate many other reasons for a desire to learn about beer and to be entertained by beer writers.

On Bend, Central Oregon and Oregon beer

If you are interested in the beer, breweries, and history of Bend, Central Oregon and Oregon then I highly recommend the following:

  • Jon Abernathy – Bend Beer: A History of Brewing in Central Oregon
  • Brian Yaeger – Oregon Breweries
  • Logan Thompson – Beer Lover’s Oregon: Best Breweries, Brewpubs & Beer Bars

For the larger region but covering Oregon also are:

  • Lisa M. Morrison – Craft Beers of the Pacific Northwest: A Beer Lover’s Guide to Oregon, Washington, and British Columbia
  • Gary and Gloria Meier – Brewed in the Pacific Northwest: A History of Beer Making in Oregon and Washington

All of these books are a bit dated; some more than others. They are either primarily history (Abernathy & the Meiers) or Regional guidebooks (the rest; and the most dated).

“Beer books” is a non-category

I think beer books is too broad a “category” to consider as a whole; as in it isn’t really a category, far too amorphous. In 2013, I gave a talk on beer books during Central Oregon Beer Week and this is how I broke down what I talked about:

Those I addressed:

  • General
  • Beer porn
  • Reference
  • Beer business
  • Historical
  • Breweriana
  • Trivia
  • Regional Guidebooks

Those I did not:

  • Homebrewing
  • Brewing science

No doubt other categories could be named as no doubt some of these could be split further.

The role of a regional guidebook is generally going to be much different than a book of beer porn or one on the business of beer or one on brewing science and so forth. A book of beer can porn serves one role to a collector and another to a student of mid- to late-20th century commercial art.

Conclusion; or, a return

Thus, I am going to say that the role of beer books is education to entertainment, and hopefully a bit of both at the same time, along with any other roles between or on other, orthogonal axes that people may have for any particular book in a time and a place (context).

Update

I have received a few comments regarding the Brewers Publications Classic Styles series. I believe that I could have been a bit clearer in places in my post but let me offer some comments to take or leave as you please.

I believe that the only books I explicitly recommended were under the heading ON BEND, CENTRAL OREGON AND OREGON BEER. All of those are technically historical documents at this point; one always was and a second mostly was. But the first four are still close enough to the present to be useful even if lots of newer breweries are left out. Any other book(s) mentioned I meant to neither recommend nor not; many I would but that was not my point. I was attempting to discuss the role of books from my perspective and not which were good or bad. Perhaps I should have had a small section on the use/role of books that have bad or contested information. That would include pretty much every beer-related book ever written to some extent. The reason I mentioned the Classic Styles series was in the context of acquiring the recommended books to study for the BJCP exams. Clearly I did not believe that those style guides were necessary for my studying.

I am aware that there are some definite issues with the Classic Styles series books. I do not have enough brewing chops to provide much useful critique though, except in the rarest of circumstances and that would still be based on book learning. I do know that some of the “history” is definite bunk. I also realize that they still sell. I have even picked up a couple—all used—as primarily archival documents, if you will. Not necessarily to learn how brew the styles, nor to believe everything written in them—I do that with no book; do you?—but to take them as an artifact of a time and a place.

I do my best not to slog products here—especially those creative endeavors of one or two authors—but rather avoid them or discuss them in a context that hopefully doesn’t entail recommending them. Others far better qualified have addressed the deficiencies on the individual Classic Styles titles and I leave it to them.

I have read several books—some of them fairly new—by big names in the beer world and I thought them either not at all worth the paper they were printed on; there are more older books that fit in that category, thankfully. I gave them a low rating in Goodreads and moved on without writing a review. I do not believe in the “If you don’t have something nice to say …” school of thought but I also see little reason to be an ass for the fun of it. I get excitable enough, which turns me into something of an ass on occasion, that I do not need to pursue it as hobby.

Besides, I have too many outstanding reviews still to be written for books that I do want to recommend to bother writing reviews for ones I find lacking.

I apologize if I failed to pull apart some of these issues but they did not seem particularly pertinent to me in my thinking on the role of beer books at the time I was writing my post. That does not mean they couldn’t have, and maybe should have been, included; or, I could have been clearer about what I was recommending and what I was not. But that was also not my point.

My point is that use of any particular book is up to the individual reader. And while we may or may not be privy to the specific failings of any given book, that too is a part of the context that we need to attempt to bring to it, even before reading sometimes. That is often difficult after reading it. Makes life a little less uncertain to say the least but you should regard pretty much all of your knowledge as potentially fallible and kept open to actual experience anyway.

To decide if a given book is relevant to your own purpose(s) is a critical, complex, and, yes, often fraught undertaking.

That was an awful lot of words to say that “mentions do not imply endorsement.”

Beer midlife crisis (The Session #111)

The Session, or Beer Blogging Friday

The Session, or Beer Blogging Friday

From Oliver Gray at Literature and Libation who is hosting this month’s Session on Surviving a Beer Midlife Crisis:

I think that’s true about a lot of bloggers and beer writers. Some may work directly for breweries or distributors or behind the till in a beer store, but a lot of us toil in vocational worlds apart, spending our free time and free dollars on what can only (by definition) be called a “hobby.”

Recently, I’ve found my interest in said hobby waning. The brilliant luster of new beers and new breweries looks now, a few pounds heavier and a bunch of dollars lighter, more like dull aluminum oxide.

The thing I have embraced so fully and spent so much time getting to know and love, suddenly seems generally, unequivocally: meh. It’s like I’ve been living a lie, and everything I’ve done is for not. I’m having a beer mid-life crisis, yo.

Maybe it’s the politics of purchasing or selling. Maybe the subculture has peaked. Maybe this is the natural progression of a hobby that has no real tie to the industry behind it.

Maybe I’m way off the mark, and this whole thing is just a figment of my imagination.

But I’m willing to bet it’s not. All that talk of beer bubbles might prove true, but instead of a dramatic *pop* we’ll might see a slow deflation followed by a farting noise as some of the air leaks out and the hobbyist move on the spend their time and dollars elsewhere. It’s impossible to see the future, but if my fall from rabid beer fanboy to dude-who-drinks-beer-and-sort-of-wants-to-be-left-alone is indicative of a trend, I’ve got some signs to make a doomsaying to do.

What say you?

This topic really spoke to me when I first saw it shortly after it was announced.

I have been feeling something is ‘off’ in my beer drinking and the culture around that for a while now. One might say something has been troubling me but I had no real idea what that was.

I reread the prompt before heading out on a road trip to a beer fest last weekend and just let it gestate way in the back somewhere. I read it again Monday morning so I could do the same on a shorter timeframe as I was heading out to do some weeding. All of a sudden I was writing down some good thoughts before I even got out the door.

A large part of my problem has been, and still is, a matter of reconciling what I want my beer drinking world to look like and what it actually does; limited storage, limited funds, very few occasions our drinking friends and us can get together, and other real world (and, admittedly, first world) problems. Major improvements have been made in attitude and some expectations have been adjusted, yet some of the core issues remain, especially limited time to drink with friends (and we all have a lot of beer that needs drank). Nonetheless, some peace has been made.

Still. Some things are nibbling at the back of my mind. Perhaps I have identified one of them. Here’s my current thoughts on my beerlife crisis, with a bit of a setup.

Since August 2012 I have lived in a beer heaven, Bend, Oregon. There is almost too much availability; certainly more than enough choice. Except for the large number of things not distributed here; including lots of other Oregon beer. 😉

I live in a town of 80,000+ and we have over 20 breweries with a total of 28 in the immediate Central Oregon region, with more on the way. I can not think about most of them on a routine basis and just mainly concentrate on the top five or six that I prefer. Life is that good here [see sidebar of Jon’s blog for a list]. I am not trying to brag but to simply express how freaking blessed we are here.

I started using Untappd on moving here. I currently have 2169 unique check-ins. Once I hit 2500 I’m not sure I’ll continue using it to track them. I may though as it the best, at-hand, tool I have to see if I had a beer previously and what I thought of it. That is a big part of trying to engineer my tasting experience towards only drinking better-than-average beers.

Besides the above issues, which seem perennial, I have come to realize that the issue  is that I’m pretty much over tasting different beers simply for their own sake, and perhaps seeing that number of ‘uniques’ go up. And now, while I’m still happy with a very wide variety of beers, new or not, I want good all of the time; my definition of “good,” not yours. 😉 I don’t want just different. That was never a major motivator but it certainly did play a role for a while.

Button from 20th Annual Legendary Boonville Beer Festival

Button from the 20th Annual Legendary Booneville Beer Festival

As I mentioned, I went to a beer fest last weekend, the 20th Annual Legendary Boonville Beer Festival put on by Anderson Valley Brewing Co. I went for the adventure and because I love some of Anderson Valley’s stuff and at the brewery I could get mostly stuff I haven’t had as it is not distributed, or certainly not up here. But that’s not enough anymore for my limited time and travel/fest budget and there are still several other fests we would love to attend.

Anderson Valley Brewing Company taplist

Anderson Valley Brewing Company taplist

03Tent

Home for my friend and me for two nights. [Windy when I took this photo.]

06FirePit

Someone’s extremely cool beer fire pit during an evening camp walkabout, which we did both Friday and Saturday evenings. Bahl hornin’!

08CampMtn

A small part of camp and the surrounding mountains.

09Fest

One small corner of the fest.

There were lots of beers, scores from breweries I had never even heard of. But it was almost all normal production/“standard” beer. Some were tasty; few needed to be poured out. But mostly meh. I did, though, drink several exquisite beers back at camp with the other five guys I was with.

Firestone Walker Anniversary XIII-XVI. Filled a big space in my love of FW anniversaries. [Friday]

Firestone Walker Anniversary XIII-XVI. Filled a big space in my love of FW anniversaries. [Friday]

Three amazing New Glarus fruit beers. Simply incredible! [Friday]

Three amazing New Glarus fruit beers. Simply incredible! [Friday]

The Rare Barrel No Salt [Saturday]

The Rare Barrel No Salt [Saturday]

Libertine Pepe Le Pluot [Saturday]

Libertine Pepe Le Pluot [Saturday]

12Libertine2

The back side of the Libertine. An absolutely gorgeous presentation on both sides. [Saturday]

13FarmhouseNoir

Sante Adairius Rustic Ales Farmhouse Noir (Batch 3) [Saturday]

Our own Bend Brewfest has been like that for me since our second year here. Just an awful lot of decent stuff. Meh. I am very glad that I went to Boonville, though. Despite the mostly mediocre quality of beer at the fest—that was only four hours—there were excellent beers and people throughout the weekend. And I got to see large parts of my country that I had never seen. So beer fests are fraught in their own way but we will continue to be selective as we refine what we want out of them.

Mt. Shasta

Mt. Shasta, California

Redwoods

Redwoods

Map of a small portion of our trip

Map of a small portion of our trip

Northern California coast

Northern California coast

Paul Bunyan and Babe and his big blues ... Oh. Wait.

Paul Bunyan and Babe and his big blues … Oh. Wait.At Trees of Mystery, Klamath, California

On the flip-side of any ‘crisis,’ I am extremely excited about new hop profiles that are emerging, whether based on new hops or on brewers learning to use hops differently than the recent past where it was mostly about bittering. I am here referring to mostly hop-forward beers like pale ales, IPAs, etc. But then, some of these hops and associated techniques can probably help create some amazing hop profiles in many non-hop-forward beers too. This is probably the thing I am most excited about in the beer world right now.

Thee beer world is all business and that can take its toll sometimes. Then again, so can movements. I am going to drink mostly local and mostly craft but you better believe I bought a 6-pack of 10 Barrel Cucumber Crush in cans because I could. I might never buy one again but I couldn’t let the absurdity of the availably of that beer in that way pass me by. I may well, though, buy it a can at a time in the future [six was too many to keep fresh]. The wife absolutely loves, and I appreciate, Goose Island Bourbon County beers and we will drink some of those in the future, especially as we have a fair few in our cellars.

The main point is my beer world is still evolving, as it has since I took my first sip four decades plus ago, and I wouldn’t have it any other way. Not everything is perfect but I am working to accept some things that simply are, and to shift focus and priorities in other directions to keep me interested.

Whether or not I have something like BJCP certification to work towards I will continue to read about beer history, the making of beer, the consumption and packaging of beer, and so on. I am also beginning to home brew; ok, still collecting equipment and I need to help my friends more often but that’s about as fraught an issue as getting together to drink so …. I certainly hope to be brewing by late summer here. Still need to acquire a few pieces and get my kettle modified.

To wrap up this rambling: things are evolving as they always have, I have amazing beer close at hand, I am beginning to brew myself, attitudes are being adjusted, realities are being accepted, I see emerging trends in beers that I am excited about, and, most importantly, I am still learning. I ain’t got no stinkin’ crisis.

McQuaid – Tasty

At my main (or at least, older) blog, habitually probing generalist, I posted a review of John McQuaid’s Tasty: The Art and Science of What We Eat.

I highly recommend it, especially for anyone seriously tasting (and/or judging) foods and beverages, and also anyone interested in the (almost) newest science of flavor, taste and aroma.

Contents:

  • 1 The Tongue Map
  • 2 The Birth of Flavor in Five Meals
  • 3 The Bitter Gene
  • 4 Flavor Cultures
  • 5 The Seduction
  • 6 Gusto and Disgust
  • 7 Quest for Fire
  • 8 The Great Bombardment
  • 9 The DNA of Deliciousness
  • Acknowledgments
  • Notes
  • Bibliography
  • Index

Oliver – The Brewmaster’s Table

The Brewmaster’s Table: Discovering the Pleasures of Real Beer with Real Food by Garrett Oliver

Date read: 28 November 2015 – 10 January 2016
My rating: 5 of 5 stars
Challenges: 2016curr 2015poss

Cover image of Garrett Oliver's The Brewmaster's Table

Paperback, xi, 372 pages
Published 2003/2005 by Ecco
Source: Own

Contents:

  • Acknowledgements
  • Introduction
  • Part One: The Basics
  • 1 What Is Beer?
  • 2 A Brief History of Beer
  • 3 Principles of Matching Beer with Food
  • Part Two: Brewing Traditions
  • 4 Lambic
  • § Gueuze
  • § Fruited Lambics
  • 5 Wheat Beer
  • § Bavarian Wheat Beer
  • § Belgian Wheat Beer
  • § Berliner Weisse
  • 6 The British Ale Tradition
  • § British Bitter
  • § British Pale ales and India Pale Ales
  • § British Brown and mild Ales
  • § British Porter
  • § Irish and English Stout [what he says re IS]
  • § Scotch and Scottish Ales
  • § British Barley Wines and Old Ales [what he says re BW]
  • 7 The Belgian Ale Tradition
  • § Belgian Pale Ale
  • § Flanders Brown and Red Ales
  • § Saison
  • § Trappist and Abbey Beers
  • § Golden Strong Ales
  • § French Bière de Garde
  • 8 The Czech-German Lager Tradition
  • § Pilsner
  • § Helles
  • § Dortmunder Export
  • § Dark Lager
  • § Vienna, Märzen, and Oktoberfest Beers
  • § Bock and Doppelbock
  • § Schwarzbier
  • 9 New Traditions—American Craft Brewing
  • § American Pale ale, Amber Ale, and India Pale Ale
  • § American Brown Ale
  • § American-Style Wheat Beer
  • § American Amber Lager
  • § Steam Beer
  • § American Porters and Stouts
  • § American Fruit Beer
  • § American Barley Wines
  • 10 Unique Specialties
  • § Altbier
  • § Kölsch
  • § Smoked Beer
  • Part Three: The Last Word
  • Glassware, Temperature, Storage, and Service
  • Beer with Food: A Reference Chart
  • Index

This book is in three parts: The Basics, Brewing Traditions, and The Last Word.

Part Two is by far the largest section of the book, 281 of 383 total pages. Each section here consists of a bit of history of the style, a section on the style with food, and a list of notable producers with descriptions of specific beers and their pairings refined even further.

The are four color photo sections with gorgeous photos of brewhouses, regional specialties with their accompanying beer, and so on, throughout the book. There are also lots of black & white images throughout the book.

Chapter 3 on the Principles of Matching Beer with Food contains the following sections: Aroma; Beer Styles; Impact; Carbonation; Bright and Dark; Bitterness; Malt, Sweetness, and Caramelization; Roast; and After Dinner—Matching Desserts and Cheeses.

“Paying that little bit of attention, both to your food and to your beer, is the difference between having an “OK” culinary life and having one filled with boundless riches of flavor. Learn a little bit about the amazing variety and complexity of flavor that traditional beer brings to the table, and in return I promise you a better life. I’m not kidding—it’s that simple” (39, emphasis in original).

The Aroma section gives us lots of words for the various aromas that come from beer ingredients and other foods but the gist is that, “Harmonizing aromatics between the beer and the food is one of the guiding principles of matching. There’s far more to beer than its aroma, but your nose will often lead you in the right direction” (44).

The Beer Styles section emphasizes determining style as “… style describes what the beer tastes like, what the aromatics are like, how strong it is, what sort of body it has, how it was brewed, and even what its history is” (45). There is a cheat sheet provided on the facing pages of 46-47. “”Cheat Sheet”: Beer Styles and Flavors” provides quick, useful information, such as Bitter is “Fruity and racy, subtle, low carbonation, robust hopping” where IPA is “…, amber, strong, dry, robust hop bitterness and aroma” (46). There are approximately 40 styles elucidated via this shorthand on these two pages.

Impact is the section where we get, in a sense, the most information. First up, “When we are matching beer and food, the most important thing we’re looking for is balance. We want the beer to engage in a lively dance, not a football tackle. In order to achieve the balance we seek, we need to think about the sensory impact of both the beer and its prospective food partner. “Impact” refers to the weight and intensity of the food on the palate” (49). What follows this is a several paragraph “thought exercise” discussing various beer and food combinations that help elucidate further what is meant by impact.

Carbonation tells us that “In finished beer, carbonation gives beer a refreshing lift, concentrates bitterness and acidity, and cleanses the palate. It also lifts the beer’s aromas right out of the glass and presents them to your nose. … The carbonation in beer lifts and scrubs strong flavors from your palate, leaving you as ready to enjoy the next bite as if it were the first” (50).

On the next page, Oliver discusses the range of carbonation and how that works with assorted food choices.

In Bright and Dark we learn that “Brightness refers to a dry briskness on the palate, sometimes with a refreshing zip of acidity. It also refers to citrus or apple-peel aromatics, sometimes from the yeast strain used, but also from some hop varieties. … Darkness refers to roasted flavors such as chocolate, toffee, caramel, and coffee, as well as the flavors and aromas of dark fruits such as plums, raisins, and olives. Sweet spices such as cinnamon and nutmeg belong here too; this is one reason they are often added to stews. Mushrooms are a dark flavor …” (52).

For Oliver it is still all about “harmony” (52).

We also get the highly applicable admonition to “Let’s not confuse bright and dark flavors with light and dark colors, though,” as they are not the same (52, emphasis in original). Often a dark beer has a dark flavor and vice versa with light but this is definitely not always the case!

Under bitterness, we get a discussion of the Italian love of bitterness to start and end a meal, for instance, with something like Campari as an aperitif and a sharp espresso to end it and how this contrasts with Americans’ general distrust of bitterness.

“Well-hopped beers have the ability to cut through heavy sauces, fats, and oils, leaving the palate cleansed and refreshed rather than stunned” (54).

Also critical to understand regarding bitterness in beer, Oliver tells us that “Hops are not the only ingredient that can lend bitterness to a beer. Roasted malts can also add their own bitterness—just as espresso has a roasted bite, so does an Irish stout, and only partly from the hops. In beer, bitterness is focused and accentuated by lowering serving temperatures, higher carbonation, and a low residual sugar content. Conversely, malt sweetness, warmer serving temperatures, and lower carbonation will temper bitterness” (54).

In Malt, Sweetness, and Caramelization we are told that “The warm, breadlike flavors of grain are more prevalent in some styles of beer than others, making them better companions for certain foods. Malty beers tend to be full-bodied and round on the palate” (55).

Perceived sweetness, which is a corollary to malt, depends on four factors: residual sugar, bitterness, carbonation and serving temperature (55). Oliver does a good, succinct job of how those work together and individually affect the beer to generate a perceived sweetness.

Roast expounds on the flavors of roasted malts—primarily across the wide ranges of coffee and chocolate—and how they work with foods.

Desserts and Cheese round out this chapter with some specifics on those topics.

I jumped into a lengthier discussion of this section since, at heart, it should be the core of the book. Alas, I fear it is not. I do believe that Oliver has done a good job overall but it is spread far more throughout the book than concentrated here. Much of what you need to know to pair well is in those detailed style and specific exemplar pages.

Some of the books that have followed this pathbreaking one have done a better job of providing the basics of how to proceed on your own versus the main gist of Oliver’s pairing knowledge being passed on in the style sections, such that the reader must piece more together. Then again, “shoulders of giants” and all that.

For instance, Mirella Amato in Beerology, does a fine job giving one lots of angles from which to explore while giving the subjectivity of individual taste its due. Randy Mosher also does a wonderful job in a short amount of space in Tasting Beer, which I highly recommend overall. Both authors give credit to Oliver, as they should. Another writer, also respecting Oliver, who does a fine job on the topic in a short space is Jeff Alworth in The Beer Bible.

Another early beer and food writer given her due by many is Lucy Saunders. We have, and I have read, her 2013 Dinner in the Beer Garden, which we helped crowd fund. This is more of a cookbook with little in the way of principles but one could learn from it, albeit more slowly perhaps even than Oliver. Saunders has also written Cooking with Beer (1996), Grilling with Beer (2006), and The Best of American Beer & Food (2007), sadly none of which I have seen.

The other writers often bring in the idea of “contrast,” which is an important idea. For Oliver it is (or was) all about the harmony and balance, which is a great place to start but not the only way to go.

I am also hearing really good things about Julia Herz and Gwen Conley’s Beer Pairing: The Essential Guide from the Pairing Pros but I have not seen it yet. I am looking forward to it though.

On cheese and beer pairings I doubt that you can do better than Cheese & Beer by Janet Fletcher.

The best way to proceed may be to peruse one or more of these books and choose a point or two of entry and bravely venture out with (or without) any firm guidance and experiment. Remember to record and grow your experiences from there. They are your taste buds and your palate, after all. No one can tell you how things taste but you.

From English and Irish Stouts with Food:

“The harmony between stouts and chocolate desserts is so big and so wide and so obvious that every restaurant that serves desserts should have at least one stout on its list. If you get only one thing from this book, make this point the keeper—stouts are an absolutely perfect match for chocolate desserts” (144, emphasis in original).

Beer with Food: A Reference Chart is a 7-page quick listing of beers that go with specific foods, ranging from Aioli to Wild boar.

Highly recommended but perhaps not as the first book one peruses on the topic. I feel you can get an easier and quicker start by digging into the short chapters in Mosher or Amato (see above), or others. Oliver is the book you’ll turn to to get a deeper appreciation but one which you’ll have to cull from the entire book.

DigiWriMo 2015 Huh?

Over at my other blog, habitually probing generalist, I wrote about my participating in Digital Writing Month, DigiWriMo, this year.

What does that mean for this blog? Well, since I am hoping to write a fair bit this month, some of it will most likely end up here. I intend to write a post for The Session #105. In fact, as soon as I am done here I need to prep my double feature. Taking a British twist. More on Friday.

I am also, finally, working my way into homebrewing here at home. Toward that end, I helped someone brew the other day and I will be helping him bottle several beers in a couple weeks, I am designing recipes to brew at two other friend’s houses, been reading brewing books and making lists of equipment and processes that I can use in my situation here, and even signed up for an all-grain homebrewing class through the community college that I work at part-time. I took it two years ago with the same instructor, Tim Koester. It was a great class and I learned a lot but now I have specific questions and want to go through the steps in a more formal classroom setting again. I need to do but I also need structure in my education.

I know I am way behind on book reviews here, and as I said have been reading plenty—brewing and otherwise—and hope to get a few of those addressed too.

Anyway, hopefully DigiWriMo will give me the motivation to move forward with some of these things in this space. If there is something you would like me to address feel free to make a suggestion. I am not making any promises but if I find your prompt interesting I may well run with it. Cheers!

Allen and Cantwell – Barley Wine

Barley Wine: History, Brewing Techniques, Recipes (Classic Beer Styles series no. 11) by Fal Allen and Dick Cantwell

Date read: 26 February – 04 March 2015

My rating: 4 of 5 stars

Image of cover of Barley Wine: History, Brewing Techniques, Recipes (Classic Beer Styles series no. 11) by Fal Allen and Dick Cantwell

Paperback, 198 pages

Published 1998 by Brewers Publications

Source: Own

Fal Allen is currently the head brewer at Anderson Valley Brewing Co. (AVBC). You can see more of his brewing background at that link. Dick Cantwell was one of the co-founders of Elysian Brewing in 1996 and is still their head brewer.

Contents:

  • Acknowledgments
  • Introduction
  • Chapter 1: The History of Barley Wine
  • Chapter 2: The Flavor Profile of Barley Wine
  • Chapter 3: The Five Elements: Malt, Hops, Yeast, Water, and Time
  • Chapter 4: The Brewing Process
  • Chapter 5: Professional Barely Wine Breweries
  • Chapter 6: Recipes
  • Appendix A: Festivals
  • Appendix B; Troubleshooting
  • Appendix C: U.S. and Canadian Barely Wine Breweries
  • Appendix D: Unit Conversion Chart
  • Glossary
  • Further Reading
  • Bibliography
  • Index
  • About the Authors

NB: Publication date 1998. At the time perhaps it made sense, but 17 years later App. C is kind of useless. Chap. 5 is better in that we get some data and descriptions, so even if the beer or brewery are long gone it still provides some context, especially compared to the others in the rest of the chapter. [This book is no. 11 in the series and no. 10 Stout (see below) also has an appendix “Commercial Stout Breweries,” which seems of the same limited value and ends with “Note: This is only a partial listing of the numerous brewers of stout.” You think?]

Introduction

“These days barley wine brewing is alive and well, if somewhat besieged in its native Britain. Its history is not continuous or easy to trace. Studying barley wine is like following footprints which disappear and reappear, forking and veering, stamping for a time in a circle and then dispersing, leaving trails that seem to go cold and then suddenly present a host of destinations. It’s an enterprise requiring a few leaps of courage and fancy simply to consider the widely variant examples and information that is part of the same theoretically coherent style. We will challenge and define the parameters of barley wine, examining every stage of the brewing process to wring the utmost from ingredients, equipment, and procedures. We will explore the contributions of each of brewing’s basic raw materials, including one not ordinarily considered—time. We will also offer practical hints based on our own home and professional brewing experience” (Introduction, 6-7).

Chapter 1: The History of Barley Wine

Seems reasonable. Anyone aware of other histories of barley wine? I like that we’re off to an inclusive start.

Chapter 2: The Flavor Profile of Barley Wine

Covers a lot of ground fairly succinctly.

“There are, in fact, a number of proper versions of the style, each with a historical and geographical precedent, and each matching the original qualities” (31).

Includes: alcohol, color and clarity, hops, age, yeast and other influences, conditioning and carbonation; “families” of barley wines: The Trent, the Thames, and Others: English Barley Wine Brewing; The Northeastern United States—The Great Between; Northwestern Barley Wines; Other Beers Defying Classification.

The “Other Beers Defying Classification” section was interesting in that it told me that Michael Jackson considered Russian Imperial stout to be a dark barley wine. I just checked his The World Guide to Beer and sure enough, pages 170-171 are “Russian stout and barley wines” (1977, First american ed.). I did not remember that. Perhaps partly due to the fact that it was many years later before I had tasted either style. I am not saying I agree with Michael, though. His reasoning was a little loose.

This section also reminded me that “in Stout, Michael Lewis considers imperial stout such a break from traditional stout styles that he devotes to it only a brief discussion (Lewis 1995)” (50). That’s right. I can find almost nothing on Imperials in it. That’s my biggest gripe with Stout. But back to this book.

Chapter 3: The Five Elements: Malt, Hops, Yeast, Water, and Time

I like how they bring out in the section on “Pale Malt” that English pale malt is best (with Maris Otter at the top) because “it has a more complex flavor than American malts, which are generally malted to microbrewery specifications” (55). That is soon to change, although mostly likely remain sparsely dispersed and very small-scale for a long while. Micromalting. Heirloom and landrace barleys. Barleys not even suspected by the macros.

Photo of emblem for the High Desert Museum exhibit Brewing Culture: The Craft of Beer

We went to the last panel discussion at the High Desert Museum as part of their exhibit, Brewing Culture: The Craft of Beer. It was Feb. 19th and this was its remit:

“Join us for a dynamic conversation with Seth Klann of Mecca Grade Estate Malt to learn how barley is farmed and malted in the High Desert. Klann will be joined by Scott Fish a barley breeding researcher and resident malster at OSU and Dustin Herb, a graduate research assistant in OSU’s Department of Crop and Soil Science whose work is on barley and malting.”

The researchers actually went first with Seth finishing before questions for everyone. Mecca Grade Estate Malt. We have locally grown barley and a micromalting facility in Central Oregon. I know there are a few around the country. Michigan, for sure. Colorado somewhere? New York? Montana? Barley region states anyway.

For far more information on this panel discussion of malt see “The day I learned about barley.”

Hmm. Ambled away from the topic at hand again.

This chapter covers some ground but does it fairly efficiently: The Malt Bill: Pale Malt, Specialty Malts, Adjuncts; Hops: Boiling Hops, Finishing Hops; Yeast: Yeast Flavor, Alcohol Tolerance, Attenuation, Flocculation, Oxygen; Water; Aging; Packaged Beer; Wood.

Chapter 4: The Brewing Process

Let’s just say that if you want to brew your first barley wine you perhaps had best read this chapter. I’m not saying it is the last word, by any means. But it gives you a good idea of how much you’ll be taxing your knowledge, your system, your ingredients and your processes.

Chapter 5: Professional Barely Wine Breweries

Provides the specifications, and variably some notes or description, on twenty barley wines, beginning with Bass No. 1. The specs provided are slightly variable and/or not available for some pieces of data on each beer. Basically: Name, Brewer, Original Gravity, Terminal Gravity, ABV, IBU, Hop Variety, Malt, Mash, Boil, Fermentation Temperature, Yeast, Fermentation Time and Aging.

Some of the other beers are Sierra Nevada Bigfoot, Fuller’s Golden Pride, Anchor Old Foghorn (1996), Thomas Hardy (1989), and Hair of the Dog Adambier.

Chapter 6: Recipes

Eleven recipes “from a wide-range of brewers and brewing backgrounds” (131) are presented and each is sized for both 5 gallons and 1 barrel. Some of the brewers are Ray Daniels, Charlie Papazian, George & Laurie Fix, Fred Eckhardt, and Randy Mosher.

Appendix A: Festivals

Clearly several more by now and The Brickskeller is closed.

Appendix B: Troubleshooting

From stuck fermentation to stuck mash and other issues in-between.

Appendix C: U.S. and Canadian Barely Wine Breweries

No doubt it was partial then; now not so much interesting even as an historical document since we have no idea of the scope of its limitations to begin with.

Appendix D: Unit Conversion Chart

Glossary

Not even sure half of those terms are in the book. And they’re mostly not indexed soit  makes it hard to verify.

For now I am recommending this book. The issues I have pointed out above are inherent in any text like this that becomes dated. My single caveat for otherwise not wholeheartedly recommending it is that I have yet to brew from it. Based on other things I have read their recommendations seem sound but I have not tested any of them in practice. Take that as you will.

This is the 15th book in my Traditional Chesterfield armchair

Citations

Lewis, Michael. Stout. First American ed. Boulder, Colo.: Brewers Publications, 1995. Print. Classic Beer Style Series, 10.

Cross-posted at habitually probing generalist for purposes of the above reading challenge.

Beer and Brewing vol. 8

Beer and brewing: National Conference on Quality Beer and Brewing, 1988 transcriptsVirginia Thomas; Brewers Publications 1988WorldCatLibraryThingGoogle BooksBookFinderBeer and Brewing vol. 8 is composed of the edited transcripts of the National Conference on Quality Beer and Brewing, held in Denver, CO, June 1988 (ed., Virginia Thomas).

My 4-star goodreads review was short and sweet: A bit dated now but it is interesting to see when/where some ideas arose/evolved.

I’ll try to do a bit better here, although I’m not making any promises other than you get the table of contents and some of my notes.

Read 5-28 October 2014

Contents:

  • Acknowledgments
  • Foreword
  • 1. Ten Years of Homebrewing – Charlie Papazian
  • 2. Sensory Evaluation for Brewers – Jean-Xavier Guinard and Ian Robertson
  • 3. Issues in All-Grain Brewing – Dave Miller
  • 4. Aroma Identification – Charlie Papazian and Gregory Noonan
  • 5. The Excitement Is Brewing – Hans Bilger
  • 6. Improved Record-Keeping – Randy Mosher
  • 7. Bavarian Breweries – Prince Luitpold von Bayern
  • 8. Making Amazing Mead – Leon Havill
  • 9. Brewpubs of Austria – Baron Henrik Bachofen von Echt
  • 10. Beer for Lunch – Michael Jackson
  • 11. Hop Flavor in Beer – Dr. George Fix
  • 12. Beer Formulation – Daniel Carey

Jumping in…

1. Ten Years of Homebrewing – Charlie Papazian

lists his 5 foundational texts for homebrewing [very perfunctorily] 4-5

He published Joy of Brewing in 1976

Mostly a personal recollection of his previous 10+ years in homebrewing and possibilities for the future.

2. Sensory Evaluation for Brewers – Jean-Xavier Guinard and Ian Robertson

Sensory Evaluation as a Research Tool

The Notion of Experimental Design

The Choice of the Proper Sensory Test(s)

     2 main types: analytical-laboratory and consumer tests

         analytical: if there is a difference b/w beers, & nature & magnitude of diff 20

         consumer: acceptance, degree of liking, and preference 20

     Analytical Tests

     Consumer Tests

         “Fortunately, the pioneering work of Meilgaard, Pangborn, Clapperton, Mecredy, Neilson, and others has given an edge in sensory evaluation to the brewing industry and the literature is now virtually error-free.” 24

     Statistics: Friend or Foe?

     Sensory Evaluation as a Quality Control and Trouble-shooting Tool

     Preparation of Reference Standards for Flavor Profiling

Includes a table of flavor descriptor and how to make them cheaply. Also provides proper citations for all of those pioneering works mentioned.

3. Issues in All-Grain Brewing – Dave Miller

Interesting and lots of possibly good advice.

4. Aroma Identification – Charlie Papazian and Gregory Noonan

Provides an introduction to the ASBC Flavor Wheel as developed my Meilgaard, et al., amongst other aroma identification issues and topics.

5. The Excitement Is Brewing – Hans Bilger

Another interesting personal story. This one by a German brewmaster in a tiny brewery in Kentucky.

6. Improved Record-Keeping – Randy Mosher

A report, of sorts, on the book The Brewer’s Workbook, which was being published. 101

Some nice things to keep in mind and other “fudge factors”

7. Bavarian Breweries – Prince Luitpold von Bayern

8. Making Amazing Mead – Leon Havill

9. Brewpubs of [in] Austria – Baron Henrik Bachofen von Echt [TOC and chapter title differ.]

10. Beer for Lunch – Michael Jackson

A lunchtime food and beer pairing led by MJ.

11. Hop Flavor in Beer – Dr. George Fix

Kettle utilization 191

12. Beer Formulation – Daniel Carey

Goes through the formulation of a Maibock.

Final comments:

As you can see, there is a great diversity of topics here. It is worth reading as a snapshot of a time and while there is still much valuable information in it, much of it is dated. For instance, the ASBC Flavor Wheel has been updated since then, I believe. [I have read most of the foundational literature—especially Meilgaard and Meilgaard with others.]

I found my copy used at Browser’s Bookstore, Corvallis, Oregon and paid a total of $3.00 for it. It was a good value at that price. Any more would begin to be questionable; for me, anyway. Updated information is widely available on many of these topics, often from many of these same folks.

Cicerone Certification Program [series] : General/CBS [1]

A couple weeks back, in a post where I noted that I passed my Cicerone Program Certified Beer Server test (16 July 2014; my profile page), I committed to writing a series of posts on the Cicerone Certification Program.

This is what I wrote:

I hope to write a couple posts in a small series on the Cicerone Certification Program and changes they just made and are facing, what they recommend for studying for the CBS and what I did for studying, some thoughts on their recommendations for studying for the Certified Cicerone test, some extractions from yesterday’s #RoadtoCicerone #beerchat on Twitter and, finally, what I have been planning for studying beer styles with friends.”

I did write the #RoadtoCicerone Twitter chat post

Series Introduction

This series should be 3-4 posts long: this one for intro and 1st level, another for Certified Cicerone, and one or two more for the 3rd level and alternatives/other certification programs. I may have more posts at some point about studying for the exams.

This post will cover the following, along with covering the Cicerone Program Certified Beer Server (Level I).

  • Intro
    • What it is
    • Levels

For each level the following will be covered:

  • Level – URL
    • what will be learned
      • syllabus (pdf) – URL
    • intended audience
    • costs
    • time frames
    • what is needed : books, computer, a/synchronous
      • Beer
      • Free study links
      • Books
      • Other stuff
    • Extra stuff / Miscellaneous

Introduction to the Cicerone Certification Program

What it is

What the program does: certification, education, assessment.

“The Cicerone Certification Program certifies and educates beer professionals in order to elevate the beer experience for consumers.” (Cicerone site)

“… the Cicerone Certification Program has become the industry standard for identifying those with significant knowledge and professional skills in beer sales and service. The Cicerone Certification Program offers independent assessment and certification so that industry professionals—as well as consumers—can be sure of the knowledge and skills possessed by current and prospective beer servers.” (Why Cicerone?)

The primary content of the program and its levels:

“The Cicerone Certification Program seeks to ensure that consumers receive the best quality beer at every service occasion. To facilitate this, those who sell and serve beer need to acquire knowledge in five areas:

  • Beer Storage, Sales and Service
  • Beer Styles and Culture
  • Beer Tasting and Flavors
  • Brewing Ingredients and Processes
  • Pairing Beer with Food

To encourage participation by those with various interests and ambitions, the program offers three levels of certification beginning with the simplest and building to the most complex and demanding:

  •      Certified Beer Server
  •      Certified Cicerone®
  •      Master Cicerone®” (Why Cicerone?)

Levels

So these are your 3 levels in the Cicerone Certification Program:

  •      Certified Beer Server
  •      Certified Cicerone®
  •      Master Cicerone®

If you wanted one

There are currently 7 Master Cicerones, 1544 Certified Cicerones and about 40,095 Certified Beer Servers listed in the roster.

Comments

Beer

Every level requires access to beer in many different styles, with the number of styles to be known increasing with each level. It is possible that you may already have a lot of this knowledge but unlikely you have it all at immediate recall. Technically, you don’t need to drink any beer for the Certified Beer Server level—as there is no tasting component on the exam (all online)—but it helps. There will be plenty of questions that, while requiring factual (and a little theoretical) knowledge, are answered best from experiential knowledge. Well, truly best would be experiential (tasting) knowledge strengthened by simultaneously studying and evaluating using the Cicerone Certification Program framework for beer styles. This is quite possibly the lengthiest part of studying, at least for the Certified Beer Server exam.

Cicerone Certification Program beer styles schema

The Cicerone Certification Program uses the same schema/format/classification for all levels of certification. They use the (BJCP style guidelines) for ABV and SRM number ranges for each style, and they use their own word-based scales for Color, Perceived Bitterness and ABV. You best learn both ways of referring to bitterness and color.

Assorted

Every level has its own syllabus, which is freely available, which you will also need. More resources are needed as you go up in levels. Of course, this also depends on how much prior knowledge/experience you have with the covered topics. There are also optional study materials/opportunities available from the Cicerone Certification Program that you can shell out for. It makes sense in some cases. I discuss it a bit below.

Professional qualifications

These are considered to be professional certifications and are priced accordingly. Cicerone.org is on record as stating that generally an employer is contributing something towards certification for their employee. Perhaps. Except when not. I discussed this a bit more with Cicerone.org via Twitter which you can see and read more of my comments at my Twitter Road to Cicerone #beerchat post.

Next I will cover the first level, which is the one I am certified at.

Cicerone Program Certified Beer Server (Level I)

What will be learned

“The Certified Beer Server requires competent knowledge of beer storage and service issues as well as modest knowledge of beer styles and culture and basic familiarity with beer tasting and flavors and basic knowledge about brewing process and ingredients. Knowledge of the Cicerone Certification Program’s levels and titles is also required.” (CBS page)

Syllabus (pdf) can be found here. This is only the outline. The full syllabus continues for nine more pages.

  • I. Keeping and Serving Beer
    • A. Purchasing and accepting beer
    • B. Serving alcohol
    • C. Beer storage
    • D. Draft systems
    • E. Beer glassware
    • F. Serving bottled beer
    • G. Serving draft beer
  • II. Beer Styles
    • A. Understaning beer styles
    • B. Style parameters
    • C. History, characteristics, and flavor attributes of styles by region
  • III. Beer Flavor and Evaluation
    • A. Taste and flavor
    • B. Identify normal flavors of beer and their source
    • C. Off-flavor knowledge
  • IV. Beer Ingredients and Brewing Processes
    • A. Ingredients
  • V. Pairing Beer with Food

Intended audience

“First-level certification exam for those who work with beer.” (CBS page) Since the Certified Cicerone is for “mature beer professionals” according to the founder, Ray Daniels, then I assume the Certified Beer Server is for not-yet mature beer professionals. Daniels asks “Can you think of anyone who should have a better knowledge of beer and its service than a beer writer?” and reminds us he started as a beer writer [See #RtC chat post]. 

So definitely beer servers, beer writers, folks in the industry aspiring to be “mature beer professionals.” Of course, these folks perhaps should be on their way to the Certified Cicerone. Bar/brewpub/microbrewery/etc. owners and managers. Wait staff. I imagine the case could be made for others. What do you folks think? [See more thoughts below at 3.7.2]

Costs

Exam alone: $69 USA, $79 International.

Exam format

“60-question multiple choice exam, administered online. A grade of 75% is required to pass. Candidates must also pass a short quiz about the Cicerone program. Each payment allows you 2 attempts to achieve a passing score.”

Time frame

Based on how much you already know about beer, styles and brewing, etc. it should only take a couple months of studying to be ready for the Certified Beer Server exam. Notice that the optional BeerSavvy online training gives you access for 90-days so they seem to think that’s about the right amount.

What is needed

  • No prerequisites.
  • Beer – this is needed at every level, unless you are already an expert on styles and your knowledge can be expressed in the schema they use to describe them (a combination of their own and BJCP).
  • Free study links – The Cicerone Certification Program provides some useful study links (yes, some of these are dubious/broken and I hope they update this document soon. I may well comment on these and suggest some alternatives in the future.)
  • Randy Mosher (2009). Tasting beer. Storey Pub.  [ My review ] – This book is pretty much mandatory. If not the primary reference source (the syllabus, probably) then it is the next most valuable. Read this book. A couple of times. I have. And will again.
  • Internet connected computer and an hour to take the test

Additional non-mandatory resources:

  • Cicerone Certification Program Beer Styles Profiles Card Sets. I have a set of these and they are great. They do contain every style on the Certified Beer Server exam.  although there may be some slight confusion: Imperial stout is listed in the American styles – Modern section of the CBS syllabus, while the card is Russian Imperial Stout and is in the British styles section. For the Certified Cicerone exam Imperial Stout is listed under both British – English – Dark Ales and American – Modern, but I am not sure whether they are considered equivalent for the exam. I’ll have more to say about these in the next post regarding the Certified Cicerone exam.
  • BeerSavvy from the Cicerone Certification Program

    “An online eLearning program covering beer flavor, service and styles in sufficient depth to prepare candidates for the Certified Beer Server exam. Study aids such as a downloadable flashcard file are included.”

    • $199 but includes CBS exam; “gives one person access to the streaming educational content for 90 days from the date of purchase.” (BeerSavvy)
    • Requires an Internet-connected computer
  • Some additional educational resources recommended by the Cicerone Certification Program. There are plenty of other potential resources also. Some a little less pricey.

Comments

BeerSavvy

I have no comment on the BeerSavvy online learning as I did not use it. If you are pressed for time and have limited capacity (for whatever reason) to compile your own study resources and guide your own studying then it may make good sense. There are possibly a few other cases where it makes sense. You are effectively spending $130 for training. I have no idea how long it takes to go through it once but it is probably faster than doing a lot of studying on your own.

Who do I think it is for?

This seems to me a very relevant question. I may (or may not) fit the standard idea of who should take the Certified Beer Server exam. I think I fit just fine, though. The larger question will be am I “in the mold” for the Certified Cicerone exam? Perhaps not. Yet. Maybe never.

Pretty much everybody in the beer industry, from all aspects of a brewery’s operations, to distributors, on to the retail service end, ought have the knowledge required of a Cicerone Program Certified Beer Server. Many of those do not actually need to be certified though.

I see certification—at some level and from some organization—becoming more important. It will mean more in much larger cities, particularly with trendy bars and dining experiences more readily available. It will also become increasingly important in real craft beer towns like ours, Bend, OR, and others. People who know (and appreciate) beer will want those serving them, slinging it around (distribution of whatever kind), and those producing the beer to also be reasonably educated regarding beer. It is hard to say how much certification will matter in the future as there are too many unknowns and too many different beer scenes. I do think demand will greatly increase though.

Another source of folks to pursue these qualifications, even if they are “professional” certifications, are assorted hobbyists like me. Whether homebrewer, blogger, beer geek who wants to know more, or some other person, there are plenty of folks who are willing to learn and to pay for these professional certifications. This diverse group is clearly not any of these organizations primary market but they underestimate them to their own detriment.

If industry is going to begin requiring that servers and others become professionally certified then there must be a pay off for the industry. The easiest way that I see to drive that is to get consumers to care whether or not those responsible for providing and/or serving them beer are certified are or not. If it makes no matter, who will pay for training/certification, and why?

I think encouraging folks, like me (and not like me)—hobbyists, if you must—would help spread the word about the value of this sort of certification for the general consumer. I am most definitely a very-well educated, and certified, consumer of beer. There. I said it.

But there is always more to learn.

Previous posts

Wrap-up

This post provided a general intro to the Cicerone Certification Program and covered the 1st level, the Certified Beer Server. This is the level at which I am certified and the only one I am qualified to answer questions about the experience of studying and testing. But I can still provide answers to many questions on the next two levels and indicate where to get more. Next up will be a post on the Certified Cicerone.