Welcome to the round-up post for the The Session #125 where our topic was SMaSH beers.
I believe that this is everyone but if I have missed you, I apologize, and ask that you comment here or another place to let me know and I will update the post.
These are not in any particular order, just a result of trying to track all of my potential sources for entries.
Without further ado,
My friend, Ryan Sharp, one of the principals involved in Central Oregon Beer Week and the SMaSH Fest, commented on my announcement post with some stats on the 22 SMaSH beers available at this year’s fest.
qq made a comment as entry, or so I am taking it. While he does see a role for SMaSH beers, he also “see[s] the role of a brewer as giving pleasure to their customers, not setting them homework. So keep SMaSH in the pilot plant and in the homebrew world, and give us complex multi-varietal beers in the pub.”
DaveS, of Brewing In A Bedsitter, “… can’t ever remember having seen a commercial beer that made a virtue of its single-maltedness.” He is also looking for anyone having recipes with “a basic version, which would be reliable, simple and bordering on bland, but then a series of variations ….” Let him know if you do.
Andy Farke at Andy’s Brewing Blog. Welcome to a first-time participant! Andy thought they were a homebrew educational tool/technical gimmick until he began to brew Bohemian Pilsners.
Mike Stein at Lost Lagers provides most excellent answers to my questions; answers that provide a fair bit of historical context. Thank you, Lost Lagers!
By the way, my definition of SMaSH beer—without any other restrictions negotiated, in advance—means one malt, one variety of hops. Anything else, fruit, barrel-aging, coffee, wild yeasts or bacteria is an attempt at more character but does not defy the definition and thus is OK. Am I going to rules lawyer about all hops being of the same type (pellet, whole, cry, …) and batch, year, etc.? No. But I would/will be using the exact same hops across each of my individual SMaSH beers.
Derek Peterman at Ramblings of a Beer Runner writes:
“In the Bay Area, it’s a good bet we’ll start seeing SMaSH brews with the opening of the Admiral Maltings, an artisanal floor malting house which is set to open mid-summer. I’m pretty enthusiastic about Bay Area brewers getting their hands on California grown malt playing around with it. As brewers learn how these new malts interact with hops, they’ll likely release SMaSH beers in the Bay Area, since there is a logic to starting with simplified SMaSH brews before moving on to more full blown, multi-dimensional efforts.”
I am excited for this kind of thing too. By the way, most of Mecca Grade Estate Malt from Madras in Central Oregon is sold in S. California; that is my understanding from a podcast I just listened to. But I take your point re California-grown.
Andreas Krennmair at Daft Eejit Brewing provides another historical take with the added point that historical examples weren’t intentionally SMaSH beers.
Gail Ann Williams at Beer By BART. In which a local brewer is interviewed and turns out to be a fan of SMaSH beers, both for brewers and consumers.
“This single-minded approach is not going away at Black Sands. “It’s by far the most important thing we do,” Cole said. “Our Kölsch is a SMaSH – we always have a SMaSH on draft, no matter what.””
Thank you for this angle, Gail Ann.
Jack Perdue at Deep Beer wondered if I was joking ….
Boak & Bailey, in the midst of moving, were “going to give this a miss” but then realized a few beers they have had have probably been SMaSH beers. They go on to wonder about other “Stealth SMaSH are out there in UK pubs?”
Jon Abernathy, of The Brew Site, is:
” … a fan of the SMaSH beer, both in concept and most of the time in execution, and I would love to see more brewers offering them up—or if they already do, for instance with a pilsner, highlight them as such, because I would seek them out. ….”
Jon hasn’t brewed a SMaSH beer yet but now seems on the hook to do so. Mission accomplished! Kidding, Jon. Brew what you want, brother.
Mark at By the Barrel. Me. I’m all over the place, as usual. While I agree that SMaSH beers mostly serve as a brewer’s educational tool, I still would appreciate a few more well-executed commercial examples for consumer education.
That is the end of this month’s The Session #125. Thank you all for participating. I enjoyed and value your thoughts and opinions.
Next is Session #126
Session #126 is Friday, August 4th and will be hosted by Gail Ann Williams at Beer By Bart on Hazy, Cloudy, Juicy: IPA’s strange twist.
Please participate, if you are able.