Hales, ed. – Beer & Philosophy

Beer & Philosophy: The Unexamined Beer Isn’t Worth Drinking edited by Steven D. Hales; foreword by Michael Jackson

Date read: 5 April / 15-24 September 2016
My rating: 3 of 5 stars
Challenges: 2016nfc

Cover image of Beer & Philosophy: The Unexamined Beer Isn’t Worth Drinking edited by Steven D. Hales

Paperback, x, 233 pages
Published 2007 by Blackwell
Source: Summit / Own

Table of Contents

  • Foreword: Michael Jackson.
  • Editor’s Introduction: Steven D. Hales (Bloomsburg University).

Part I: The Art of the Beer:.

  • 1. Thirst for Authenticity: An Aesthetics of the Brewer’s Art: Dale Jacquette (Pennsylvania State University).
  • 2. The Beer Matrix: Reality vs Facsimile in Brewing: Garrett Oliver (Brooklyn Brewery).
  • 3. The Truth About Beer: Michael P. Lynch (University of Connecticut).
  • 4. Good Beer, or How to Properly Dispute Taste: Peter Machamer (University of Pittsburgh).
  • 5. Quality, Schmality: Talking Naturally about the Aesthetics of Beer; or, Why is American Beer So Lousy?: Martin Stack (Rockhurst University) and George Gale (University of Missouri).
  • 6. Extreme Brewing in America: Sam Calagione (Dogfish Head Craft Brewing).

Part II: The Ethics of Beer: Pleasures, Freedom, and Character:.

  • 7. Mill v. Miller, or Higher and Lower Pleasures: Steven D. Hales (Bloomsburg University).
  • 8. Beer and Autonomy: Alan McLeod (Senior Legal Counsel for the City of Kingston, Ontario).
  • 9. Another Pitcher? On Beer, Friendship, and Character: Jason Kawall (Colgate University).

Part III: The Metaphysics and Epistemology of Beer:.

  • 10. Beer and Gnosis: The Mead of Inspiration: Theodore Schick (Muhlenberg College).
  • 11. The Unreasonable Effectiveness of Beer: Neil A. Manson (University of Mississippi).
  • 12. What’s a Beer Style?: Matt Dunn (University of Indiana at Bloomington).

Part IV: Beer in the History of Philosophy:.

  • 13. Drink on, the Jolly Prelate Cries: David Hilbert (University of Illinois at Chicago).
  • 14. Beer Goggles and Transcendental Idealism: Steven M. Bayne (Fairfield University).
  • 15. Beyond Grolsch and Orval: Beer, Intoxication, and Power in Nietzsche’s Thought: Rex Welshon (University of Colorado at Colorado Springs).
  • Index

That subtitle is ridiculous [The Unexamined Beer Isn’t Worth Drinking]. Too easy of a shot and entirely incorrect. Although a propensity to examine one’s beer can be a fine thing, sometimes, in some contexts, beer just does need to be simply drank; not thought about and deity forbid “examined.”

The foreword by Michael Jackson is, of course, sensible. The only issue is that it is somewhat dated now, as many of these pieces are, due to a rapidly changing industry.

“When Fred [Eckhardt] and I first met, his home town, Portland, Oregon, had one brewery” (x).

It is far closer to 90 now.

“Today, there are between 50 and 100 styles of beer being produced in the US, by about 1,500 breweries” (x).

No idea on current number of styles–and by whose counting?–but we’re much closer to 5000 operating breweries in the US, with ~6500 permitted ones.

Certainly not Michael’s fault that the market has changed and, as I said, this is a fault with several of these pieces. Many times market examples are simply that, but sometimes someone uses them to do philosophical analysis and that is pretty much a non-starter. Sure. There is sometimes little choice but I would have hoped the editor focused on more time-insensitive discussions. [MJ is not doing analysis, just commentary, so he gets a bye on this.]

Anyway, the work as a whole is not completely time-bound.

Editor’s Introduction: provides an overview of the chapters themselves and of the groupings (Parts) into which they were put.

Part I The Art of Beer

1 Jacquette: primarily on “authenticity” but is confused, confusing, and extremely prejudiced. Poor philosophy and with the amount of prejudice shown should never have been included in this collection. Period. Certainly should not have been the first piece; although, it did set a very low bar for the rest.

While discussing glassware we get things like the following:

On the Bavarian Maß he says:

“Still, if such tankards are used extensively in certain places where good beer is made, doesn’t this mean that they are an authentic part of beer-drinking culture?

The answer, as we can say in few areas of philosophy, is an unqualified no. Big heavy glass mugs are out” (20) [emphasis in text].

Just. What. The. Actual. Fuck?! The editor should be smacked for allowing this asinine shit. Even if the Bavarians have only been using the Maß for several decades–not his point, or my claim–that does not make it inauthentic. In fact, sitting in a beer garden drinking a Bavarian Lager out of most anything but a Maß would be inauthentic.

“I have seen brandy-snifter beer glasses for specialty beers, and these are often acceptable, if perhaps a little pretentious” (21).

Um. Fuck you, Jacquette.

He finally goes on to decide, quite reluctantly, that a Maß is authentic for current Bavarian culture, but only after deriding the glass for another few pages. Yes, it has issues as a “proper” glass for some purposes but that does not give him license to dismiss it out of hand. Nor are his personal preferences in “an optimal vessel” either (21). Simply not relevant to a philosophical discussion of authenticity.

He is also highly confused on, perhaps ignorant of, how styles evolve. He claims “the good European beers have had in some cases as much as a thousand years, and most at least several hundred, in developing their craft” (27). So I guess Oktoberfest Bier is no longer authentic then.

On whether we must enjoy the truly authentic:

“I may not like Belgian kriek (cherry-flavored) beers — indeed, I personally loathe them — but I think I can recognize an authentic kriek, which in the first place I do not consider to be an authentic beer, without appreciating the flavor, enjoying the taste, or approving the concept” (28).

This is a critically important point but it is again shot through with utter prejudice. He does not show or analyze why kriek maybe ought not be considered authentic but only claims it is not. He also blurs (conceals?) the real point about being able to recognize authenticity despite not enjoying the authentic item or even the concept of it as authentic.

His method for pouring beer (p. 23)–which he calls “[t]he proper method”–is ridiculous and wastes beer.

His ideals of authentic beers are Grolsch, Pacifico, Dos Equis, Red Stripe, Little Kings Cream Ale and so on. In other words, Euro-Lagers are the sine qua non of authentic beer for him. Jacquette is not an idiot but he certainly acted like one in this piece, as did the editor in including this piece.

2 Oliver: “artificial”

Mass market beer is NOT “real beer,” he claims (32).

Based on his butter –> margarine –> butter example, “artificial” is (sometimes) determined by fashion (33).

When he gets to where “the concept of beer style becomes useful” (36) he uses “Pilsner.”  But to the Czechs it is unique—the Pilsner just is Urquell. What he goes on to describe he labels “Pilsner-style beer” (36). Not a huge deal but I think he understood this was a fraught example but kept at it anyway; especially as it helps later with his argument that American mass market lagers are artificial.

All in all this is a definite improvement over the 1st essay.

At the end, he admits that we all have those things we accept as artificial. So the point was …?

3 Lynch: A fairly clear epistemological romp to sort out what sort of truth can be known; mostly in a “good”/ranking way. Quite short and an easy read.

Probably should have been in Part III though.

4 Madamer: doesn’t really get anywhere but is a nice ride. Discusses aesthetic description, evaluation and enjoyment.

The three aesthetic activities he is concerned with are describing, evaluating, and enjoying (53).

Under description:

“This is the main point: Descriptions, of anything, are produced by people for certain purposes. Descriptions are speech acts. As actions they accomplish their purpose or not, but the purposes themselves have to be judged as good or bad on independent grounds” (56).

This is a basic and important point. If you cannot grasp it then you ought never use Untappd or Ratebeer or generally even attempt to provide descriptions to anyone other than yourself.

“Sometimes metaphors are all we have” (60).

Amen! Another basic point about language.

Glad to see we are on an improving quality track so far.

5 Stack & Gale: aesthetic evaluation of beer.

“It can safely be said that the universal, worldwide estimation of these beers [American mass-market] is that they are of poor quality” (66)

“Universal”?! Um, no. They do later back off this claim a bit but it is too late. Two academics–one a philosopher–and they make this basic mistake. I know they are writing “pop” philosophy but who gives a fuck? You still can’t go making universal statements.

 “Acidity, perceived tartness, is measured by the pH scale: …” (67).

No, pH does not equal perceived tartness!

“CoSeteng and others (1989) showed that solutions of citric, malic, tartaric, lactic, and acetic acids with equivalent pH and titratable acidity gave significantly different sour taste responses. Likewise, Pangborn (1963) found no relation between pH, titratable acidity, and relative sour taste intensity of several organic acids at both threshold and suprathreshold concentrations” (R34).

The evidence that it is not that simple by a long shot is immensely varied. And large. Humans and other animals seem to have multiple channels for the sour taste and these channels differ widely across species.

“Although significant efforts have been made to understand the chemistry of sour taste, it is not currently possible to accurately predict and modify sour taste intensity in foods by simply knowing the concentrations of acids and pH” (R35).

Both above quotes from:

Neta, E. R. D. C., Johanningsmeier, S. D., & McFeeters, R. F. (2007). The Chemistry and Physiology of Sour Taste—A Review [Concise Reviews and Hypotheses in Food Science]. Journal of Food Science, 72(2), R33–R37. https://doi.org/10.1111/j.1750-3841.2007.00282.x

“Barley is the sine qua non of beer production, and thereby, the foundation of beer quality. That’s where the process begins” (68).

Another universal and, again, incorrect. “Sine qua non” means “an essential condition” and barley is not that. For most beers known to much of the world, yes, but it sure as heck is not essential (in either the common or philosophical sense).

Their understanding of the brewing process is also close to bonkers. Few mashes are done over “several hours” (69). Adjuncts do in fact add (or at a minimum, change the) flavor despite their claim otherwise (69). It just goes on.

“The question of the relation between barleys and adjunct-brewing in American beers deserves a few remarks. Though turn-of-the-century American farmers …” (71).

This book was published in 2007. Which damn century do you fools mean? I grok it from context and perhaps most will but that was two turns-of-the-century ago.

No good passages to point to but import beers (into America) get a consistent pass throughout. I want to know why. Some of those are no better than American mass market ones either (see 74 and others prior).

They created a strategic map, or model, of the industry to compare price against advertising (80-81) but, of course, the market has now changed. Tis not good philosophy to include historically contingent market analysis as a more permanent feature of a phenomenon under analysis.

6 Calagione: I like Sam’s writing well enough but this is mostly “Kumbayah” and “Hail, Columbia!” He says normal Sam things here but they are unwelcome in philosophy.

“Big breweries make a product, small breweries make consumable art” (86).

Give me a fucking break! There may be more art [how is this measured?] in a small brewery’s beers but they are all products.

“As craft brewers we are not in the business of growth — we are in the business of making world-class beer. Growth is just a by-product of our business. Money is a means to our end and not an end in itself” (90-91).

Well ain’t that just convenient? And utter bullshit.

Anyway, if you know how Calagione talks and writes then you got this. Not bad overall but what was the point actually other than to sit around the fire basking in the glow of the craft beer brotherhood? Please tell me we are past this now.

Part II The Ethics of Beer: Pleasure, Freedom, and Character

7 Hales: Mill on pleasures. The pragmatics of polling competent judges is completely avoided as it was in hedonic calculus. They do, though, address what constitutes a competent judge in a domain.

“In short, it is a mistake to hold that pleasures are desirable because the competent judges desire them. Far more reasonable is the view that competent judges desire certain pleasures because those pleasures are antecedently desirable, and the judges, informed and educated about that kind of pleasure, are able to reliably detect the qualities that make those pleasures desirable” (103-4).

“The recognition of quality comes at a cost” (107).

Indeed.

The upshot is that we should, within our means, pursue high quality pleasures (109). Thus, become a knowledgeable beer geek.

8 McLeod: Nice. Shows how Canadian liberty is constrained by ridiculous beer laws; although it applies to all governments. Nicely argued and well-written.

He provides an intro and then covers the law in relation to homebrewing, making beer commercially, traveling with your beer, packaging and advertising and the public experience, and wholesale and retail: taxes, fees and price and how one’s autonomy is curtailed across all of those areas.

Highly recommended!

9 Kawall: friendship. Nice. Basically asks if our “beer buddies” can be true friends.

“So it is here that we begin to see the especial value of beer-inclusive friendships. They include a regular practice which encourages openness and extended conversation, a practice that will improve and deepen a friendship” (128).

Part III The Metaphysics and Epistemology of Beer

10 Schick: William James (& others) on altered states of consciousness/truth/reality

“The dominant theory of knowledge in the West is known as “empiricism.” It holds that sense experience is the only source of knowledge. But it doesn’t indicate what state of consciousness we must be in to acquire knowledge. Ordinary waking consciousness may not be the only state of consciousness that puts us in touch with reality” (140-1).

I do disagree with a few small points but overall is quite good.

The knowledge gained under the influence of beer (or other alcohol or drugs) is neither propositional knowledge/knowing that nor performative knowledge/knowing how, but

          = knowledge by acquaintance/knowing what

11 Manson: a riff on Hume’s dialogue. Meh.

12 Dunn: Read this a couple times as why I looked at the book in the first place after seeing mentioned in some blog post comment thread.

Yes. Yes. Natural kinds are highly problematic. Is OK but could have been much clearer. His conclusion, though, is correct: beer/styles are the wrong kinds of things to have “right” criteria.

13 Hilbert: Berkeley, Bishop G. and his ridiculous “God saves it all, except matter, argument.” It isn’t a bad overview of Berkeley’s argument. It’s just that it is a bad argument; then and still.

14 Bayne: primary / secondary qualities. Kant on space & time. Not especially interesting; what was the larger point but to ramble on about Kant?

15 Welshon: Nietzsche’s antagonism of beer yet praise for intoxication. Again, not bad, but not sure what the point was.

Most of these final chapters seem to be excuses for the authors to write “pop” intros/overviews to their pet philosophers, which is almost always a bad idea.

If we look at the fifteen chapters, they were authored by 16 individuals [one chapter had two authors]. Ten chapters were authored individually by academic philosophers, one by an academic management person and an academic philosopher, and one by a PhD student in History & Philosophy of Science. Only three of the fifteen were authored by non-academics: two by brewmasters and one by a lawyer (and beer blogger).

I gave each chapter a score from 0 [did not like; no point] to two [liked] with one [meh to OK]. If you add up the scores and divide by number of chapters it seems the non-academics did a bit better for me than the academics, but that is also driven mostly by Alan McLeod’s excellent chapter. If I was a bit tougher on Oliver and Calagione, as I probably should be, then that groups score would tank.

  • Academics: 12 / 12 = 1.0
  • Non-acads: 4 / 3 = 1.33

Maybe I ought make three categories and then we would get:

  • Academics: 12 / 12 = 1.0
  • Brewers: 2 / 2 = 1.0 [or less]
  • McLeod: 2 / 1 = 2.0

Overall score per chapter is 16 / 15 = 1.066 so mostly “Meh” or OK.

Not sure what any of that adds up to in the larger scheme. There were three chapters by philosophers that I gave 2s to but also four by academics that I gave 0s.

All in all, is quite variable and I say that some of those folks ought have been able to do better. Much better. Get it from the library unless you’re a philosophy geek like me.

This is the 24th book in my Nonfiction Reading Challenge hosted at The Introverted Reader

Announcing the next Session #109: Porter

For The Session 109—my first as host—I would like us to discuss porter. It seems that this highly variable style has not been done in The Session before.

The Session, or Beer Blogging Friday

The Session, or Beer Blogging Friday

What is The Session?

“The Session, a.k.a. Beer Blogging Friday, is an opportunity once a month for beer bloggers from around the world to get together and write from their own unique perspective on a single topic. Each month, a different beer blogger hosts the Session, chooses a topic and creates a round-up listing all of the participants, along with a short pithy critique of each entry” (The Sessions at Brookston Beer Bulletin).

It takes place on the first Friday of every month, so 4 March 2016 for this one.

Porter

“The history of porter and the men who made it is fascinating, for it deals with the part that beer has played in the development of Western Culture. Conversely, of course, much of porter’s growth was the result of profound changes in the nature of British society. It is also a microcosm of how our industries have developed; events in porter’s history explain the structure of the modern brewing industry, not only in Britain, but in the other major Western countries.

Porter is intimately tied in with the Industrial Revolution, in which Britain led the world. Through the growth it enabled the brewers to achieve, it was instrumental in the development and technological application of a number of important scientific advances” (Foster, Porter, 17).

I am not talking about your long dead relative’s porter—although you might be—but about all of the variations currently and previously available. Hey, feel free to write about the porter of the future or some as-yet-unrecognized sub-style of porter.

There are English porters, Brown porters, Robust porters, American porters, Baltic porters, Imperial porters, Smoked porters, barrel-aged variants of most of the preceding, and so on.

With as many variations as there are it is hard to believe that porter is perhaps a neglected style. Then again, it did disappear for a while [see Foster, Porter, and others]. Of 14 beer people asked about overrated and underrated styles three of them said porter was most underrated and no one suggested it as overrated in our current market climate. [Yes, I know that is from Thrillist; feel free to ignore it.]

I would like you to sit down with one or more porters of your choosing. Pay a few minutes attention to your beer and then use that as a springboard to further thoughts on the style.

Possibilities include:

  • Contrast and/or compare two or more of the styles
  • Contrast and/or compare two or more beers within/across porter styles
  • The history and development of the style
  • Your love/hate relationship with any porter style
  • Baltic porter – ale or Lager or a mixed fermentation?
  • Is hopping the only difference between English and American styles?
  • Food pairings with your favorite porter or style of porter
  • Review the porter(s) you are using as a creative springboard
  • Construct a resource along the lines of Jay Brooks’ Typology style pages, see for example American Barley Wine or Bock [I’ve already collected some of the information below for you.]
  • Recipe and procedures for brewing your version of a great porter

How to Participate in this month’s The Session

On Friday 4 March, you may comment on this post and leave the URL to your Session post in your comment, or you may email me with your URL at mark . r . lindner @gmail . com, or you may tweet your link with the hashtag #thesession and it wouldn’t hurt to @ me too @bythebbl.

By the way, my blog’s comments are moderated for first-time commenters but it will be quickly approved as long as it doesn’t look like spam.

Within a day or two of the first Friday (March 4th) I will post a round-up of all of the submissions with links.

Further Resources

To give you some food for thought I am providing some resources below:

I took some inspiration from Jay Brooks’ new Typology Tuesday [see this for example] but being inclusive of all the porter variants precludes doing anything close. There’s no way I am copying and pasting all of the descriptions from all of the style guides I can find for all of the versions.

Style References

BJCP

  • Baltic Porter BJCP 9C [Strong Euro Beer]
  • English Porter 13C [Brown British Beer]
  • American Porter 20A [American Porter and Stout]

The only mention of Imperial Porter in the 2015 BJCP is in a comment under Baltic Porter.

Comments: May also be described today as an Imperial Porter, although heavily roasted or hopped versions are not appropriate for this style. Most versions are in the 7–8.5% ABV range. Danish breweries often refer to them as Stouts, which indicates their historic lineage from the days when Porter was used as a generic name for Porter and Stout” [9C, p. 17).

Brewers Association 2015

  • Brown Porter : British Origin Ale Styles : Ale Styles
  • Robust Porter :British Origin Ale Styles : Ale Styles
  • American-Style Imperial Porter : North American Origin Ale Styles : Ale Styles
  • Smoke Porter :  North American Origin Ale Styles : Ale Styles
  • Baltic-Style Porter : Other Origin Lager Styles : Lager Styles

World Beer Cup 2016 or PDF  

  • 17B American-Style Imperial Porter : Other Strong Beer : Hybrid/Mixed Beer Styles
  • 31F Smoke Porter : Smoke Beer : Hybrid/Mixed Beer Styles
  • 34 Baltic-Style Porter : Styles of European and German Origin : Lager Beer Styles
  • 74 Brown Porter : Styles of British Origin : Ale Beer Styles
  • 75 Robust Porter : Styles of British Origin : Ale Beer Styles

GABF 2015 or PDF   

  • 17B American-Style Imperial Porter : : Other Strong Beer : Hybrid/Mixed Lagers or Ales
  • 31E Smoke Porter : Smoke Beer : Hybrid/Mixed Lagers or Ales
  • 47 Baltic-Style Porter : Lager Beer Styles
  • 82 Brown Porter : Ale Beer Styles
  • 83 Robust Porter : Ale Beer Styles

BreweryDB

This looks a lot like the Brewers Association style breakdown. I wonder if they’re using an older version of the guidelines. Seeing as the schema is the same as BA above,  I am just going to list and link these.

Periodic Table of Beer Styles

  • Brown Porter 34
  • Robust Porter 48

UnTappd

UnTappd lists the following styles of porter: American, Baltic, English, Imperial/Double, Other

Other References

Foster (2014) – Brewing Porters & Stouts: Origins, History, and 60 Recipes for Brewing Them at Home Today

I consider this to be a significant update to Foster’s Porter below. My reasoning is included in my reviews [the links].

Foster (1992) – Porter (Classic Beer Styles 5) [Publisher’s page]

Pattinson (2012*) – Porter! [see here for a bit of info on author]

Eckhardt (1989) – The Essentials of Beer Styles

Alworth (2015) – The Beer Bible pp. 140-165

Daniels (1996) – Designing Great Beers chap 23, pp. 263-282

Klemp – “BIG BALTIC PORTER” (Stylistically Speaking column), All About Beer, 29:1, March 2008 [There may be others.]

Fodor – “Robust Porter: Style of the Month” Brew Your Own, December 1997.

Dornbusch – “Robust Porter: Style Profile” Brew Your Own, September 2006.

Zainasheff – “Robust Porter: Style ProfileBrew Your Own, September 2012 [May be others.]

Michael Jackson – Beer Styles: Porter

Oliver, ed. (2012) – The Oxford Companion to Beer 

Baltic porter, 82. See also porter

porter, 27, 30, 84, 107, 166, 179-80, 195, 356-7, 422, 439, 479, 483, 485, 494, 587-88, 638, 660-64, 770-1, 792-93, 824, 841; Americanized porters, 663; Baltic porter, 663; comeback of, 663; craft brewers, 663-64, decline of, 663; origins of, 661; robust porter, 663; smoked porter, 688; stout porters, 663. See also stout (index)

[Main entry for porter by Horst Dornbusch and Garrett Oliver]

Oliver (2005) – The Brewmaster’s Table 

porter beer, 30, 43, 137

American, 47, 313-25

British, 135-38, 145-52

food with, 138-39, 314-16

producers of, 145-52, 316-25 (index)

And, to leave you with some potential choices although I suggest going further afield than some of these, according to Men’s Journal on Yahoo the “15 Best Porter Beers From Across the Globe

For more history, see Cornell (2003) – Beer: The Story of the Pint and for recipes see, among many others, Lutzen & Stevens (1994) – Homebrew Favorites chap. 5, pp. 97-116 or Zainasheff and Palmer (2007) – Brewing Classic Styles which contains recipes for Baltic, brown and robust porters, including smoked and vanilla porters.

See you and your thoughts on porter—whatever that is for you—on Friday, March 4th.

Snowed In (The Session #108)

The Session, or Beer Blogging Friday

The Session, or Beer Blogging Friday

From Jon Abernathy at The Brew Site who is hosting this month’s Session:

“The theme is “Snowed In,” and I want it to be open-ended. It’s the first week of February—we are solidly in the grip of the winter, which means hunkering down from the cold and, depending on where you live, waiting for warmer days to thaw out the ice and snow. But perhaps it’s one of those winters, where the snow starts falling… and falling… and falling some more, and the next thing you know, schools are closed, there’s four or more feet of snow on the ground—and you are effectively snowed in and not going anywhere.

So what’s next? That is what I want you to write about—as it pertains to beer, of course! …

My birthday is 2/3rd of the way solidly into winter, late in February. People can complain about winter weather all they like—as do I on occasion—but my birthday is during that hell of sleet, rain, ice, snow, freezing winds and everything else that comes with being in the Midwest or Central Oregon in the dead of winter. I used to despise it but now I embrace it. I want it all. And I want all the winter types in February! Now I’m not sadistic; I am perfectly pleased with a day or two of each of the bad kinds of winter weather or even a good gobsmacking by two or three all in one day. Then it can go away. It can, of course, be as nice as it wants; although, admittedly, I’d be a bit freaked out by temps over 60F/15C.

All of that to say, I am fully down with Jon’s topic. And while perhaps not as prepared as I would like “knowing the snow’s coming” we are not unprepared either. Both contingencies will be addressed, as will most of the ideas Jon proposed.

Cold weather beer styles

My cold weather beer styles are pretty much my normal beer styles, although a few specific beers creep in during the colder temps. Imperial stouts and barley wines, barrel-aged or not, are our go-to beers, all year-long. I am not a fan overall of the winter warmer category but a few like Deschutes’ Jubelale and Anchor’s Our Special Ale/Christmas Ale do get put into the winter line-up, at least a couple of each. It also means trying more of them to hopefully find others that can do spicing the way I prefer; not many do. There are also other winter seasonals, such as Deschutes’ Red Chair, that also need a few or more imbibed.

Dip into cellar? Something special?

Here is where we are already prepared. Our cellar is two smaller fridges—4.4 and 11 cubic feet—which are temperature controlled, for which we have a by shelf inventory (spreadsheet). We also—as we buy more beer than we can actually cellar—have several boxes full, all of which is also accurately inventoried. Then there’s the general drinking beer which we do not bother (anymore) to put into the spreadsheet. “General drinking beer” may still be an Impy stout or a barley wine but we simply had no intention of cellaring them when we acquired them; we simply meant to drink them “soon.” We were buying mostly cellar beer for a good while. Had to get that (somewhat) under control. We also used to put every beer into the spreadsheet. We were young. Or something.

So … “snowed in and not going anywhere”? We do have projected dates for most of the cellared beers but we adjust some of the longer, more hopeful, dates based on drinking as we go. Some have definitely moved up across time. We also realized we needed to drink a lot more of them sooner rather than later based on incoming amounts so we are “suffering” our way through that. 😉

I am going to assume this is around my birthday in a couple weeks; thus, as of now anyway, first up would be my last Firestone Walker Double DBA Proprietor’s Reserve Series No. 001 (2012). I drank the previous one February 28th last year and it was freaking ridiculous. It was simply one of the best beers I have ever had the pleasure of tasting and we had a whole 22 oz. bottle to the two of us. I got four of these from our friends at Broken Top Bottle Shop & Ale Café in late 2013 and they have been amazing all along but the improvement along the way has been off the charts! So I have chosen this as this year’s birthday beer. Could change my mind but not thinking I will.

Next up for consideration:

Some of the tasties we are already scheduled to drink soon: 2013 editions of Brasserie Dieu du Ciel’s Péché Mortel, Dogfish Head’s World Wide Stout and Crux’s Tough Love. There are far more coffee stouts than the Péché, like a 2013 BCBS Coffee, a Stone 2013 IRS Espresso and a Founders’ Breakfast Stout. among a few others.

We might finally get on with our Fort George Cavatica Stout tasting. We have 16 oz cans of regular Cavatica Stout from 2014, along with the barrel-aged versions from the last few years: 2013 Rye, 2014 Rum (also 16 oz cans) and 2015 Bourbon (22 oz bottle). Should make for a fun excursion.

I spy a 2014 Firestone Walker Velvet Merkin slotted for sometime in 2016. Snowed in seems like as fine an occasion as any for it.

Perhaps one evening as we’re winding down, we could sip on a Westvleteren XII (2012) and contemplate our moments of good fortune. I still have three of these that I got in the “fix the roof” six-pack.

Like I said, there are others, listed in the spreadsheet or not, but these are some of the more intriguing and, in a few especial cases, better—fully world class—beers that would fit the extended snowbound occasion.

Stock up on go-to beer

Depending on the timing, I would want a case of Deschutes’ Jubelale. This year’s (2015) is my favorite so far. Every time I drank it I wanted another. Sometimes I chose not to but the “but I want another” was strong for me in this year’s Jubelale. The thing is … I only drink this fresh. Same as with Red Chair. And I do mean fresh. If I can’t verify this is only a month old or less I generally won’t touch it. My choice, I know. Saw a 12-pack at Haggen’s (supermarket) the other day (first week of January) for a reasonable price and I had a tough time rationalizing my way into following my own principles. I adore both of these beers but can only drink them for a few weeks each year as if it isn’t fresh it is not the same to me. I am not so much on this level of freshness with any other beers. Not at all. Don’t get me wrong I like fresh beer (and appropriately aged beers, no doubt) but this is some kind of hyperfreshness fetish. But, to me, when definitely fresh, these are both world class beers of the highest order but when not quite fresh anymore they rapidly start to approach “Meh. There’s better beer available in this town/bar/pub.” I don’t want to be there with either of these beers. So I self-limit in an odd way.

Picked up a case of Oskar Blues’ Ten Fidy Imperial Stout end of January. This is currently the wife’s go-to beer whenever I am drinking one of the many things I have around that she isn’t into. I also quite like it and generally leave it to her but with a case I can have a few. We’d been buying it by the 4-packs but realized I should just ask “my guy” for a case. Making that request a couple weeks ago reminded me I have no Anderson Valley Barney Flats Oatmeal Stout in the house either. Went through several cases of that the last couple winters especially as that was my go-to beer. Might need to grab a 6-pack or two and see how it’s tasting. Could need to talk to my guy about that again too.

I have been drinking a boatload of Pelican’s Umbrella Single-Hop IPA with Ella hops from New Zealand as my go-to beer lately. I’ve been loving the heck out of that! Also a bit strange as there are only a few IPAs—of any kind or color—that get me excited. And never one I have bought by the 6-pack! I was so excited when Umbrella was put in 12 oz 6-ers and made year-round. Crazy but there it is. Seems I need a good hop bite with none of that “Is it the roast malts, or the bitterness from the hops/coffee/chocolate/ … WTF is that bitterness?” that we get frequently in many of the beers we love.

Even more lately, I have been drinking Fremont’s Dark Star Imperial Oatmeal Stout in 12 oz cans. Fremont has just recently begun distributing in Bend but I have had several of theirs previously thanks to a local friend, Ryan, who is a big fan of them. In fact, he gave me one of these for my birthday last year. I gave it 5-stars (of 5) and wrote “Very creamy. Fruity. Nice. I like this a lot.” I left out the ridiculous roastiness, the massive mouthfeel during and long after, and the lingering complexity. This is big and chewy and at 8% seems even bigger.

Whoa! just checked Fremont’s website and they say this beer is only available January 1st to February 29th. Oh. Hell. No. Just shot my guy a message. Got a case on its way. This is stocking up on go-to beer, right?

Too late for more Jubelale for me this year but maybe if I truly knew the big one was coming I’d break my prohibition as it would still be a tasty beer, to say the least. I would want a case of at least one of the stouts but preferably the Ten Fidy as we need something Sara is happy to consume without investing lots of thought. Going with the Fremont for now but would not a couple 6-packs of the Barney Flats for something more sessionable and also of Umbrella. Need a little variety in your drinking beer, I do.

Homebrewer

I am a fledgling home brewer so do not yet even have all of the equipment and certainly not any ingredients for brewing up something on the spot—well, that’s a lie as I have a good 3/4 lb or so of Cascade pellet hops in the freezer that were given to me.

I have also not brewed in the snow yet but look forward to it. If I can find a way to make it possible.

I think a nice roasty, toasty porter or stout would be a good match for the weather and goes along with many of my other choices in this post.

“Desert island beer” but colder – snowed in for all of winter

Well … this depends. Is this something available and affordable to me? Is it something I choose for myself or for the wife and I both or something we choose together? Those questions will all influence the answer.

Considering that if it isn’t available to me (for whatever reason) or I cannot afford it (one of those reasons) then I’m not going to get it so we will just forget that blissful group of beers and move on.

I think, as of now, the easy answer is Barney Flats if only I’m choosing and Ten Fidy if I am for both of us, and possibly if we both choose one between us. I would go with the almost sessionable Barney Flats over the not-at-all-sessionable Ten Fidy myself as it would have a bit more range.

If I could somehow get fresh deliveries but only of the same beer I might for go this year’s Jubelale but that’s not really possible over Winter anyway since by then Red Chair has replaced it as a seasonal.

Beer book(s) paired with which beer

Well, there’s the easy answer of the appropriate style with each book in the Classic Beer Styles series from Brewers Publications, for instance Pale Ale with one’s favorite pale. I’m not sure what my favorite pale is although I know I like a few. Poking UnTappd I’m going to have to say either Deschutes Hop Trip, Block 15 Print Master’s Pale, Mazama Oregon SMASH, or Crux The Pale Ale.

I own Pale Ale (Foster), Porter (Foster), Stout (Lewis), and Barley Wine (Allen & Cantwell) (all of which I’ve read) and Vienna, Marzën, Oktoberfest (Fix & Fix) which I have not.

Probably couldn’t get very far at a time with Barley Wine unless sipping very slowly. I’ll leave it to you to choose appropriate beers for these and the following.

Might I suggest some possible combinations for your own consideration:

Boak and Bailey  Brew Britannia with the best approximation [if not in the UK] of English beer, preferably a sessionable one, that you can achieve in your location. Actual British beer would be preferable, with something from one of the upstarts even better. Perhaps you ought sit in your local and enjoy your beer there while you read it. That would be my choice. [Learned to read in bars in college & grad school, basically across my 40s. “Retired” from the Army and started college full-time to finish undergrad degree and eventually grad school.]

Patrick Dawson – Vintage Beer with anything cellared for over three years.

Sam Calagione – Extreme Brewing with some Dogfish Head Palo Santo Marron, or one of their other off-centered beers [same issue as Barley Wine above, though].

Terry Foster – Brewing Porters & Stouts with tasty porters or stouts or an assortment of the various sub-styles if your tastes are eclectic enough. Mine are. I can appreciate a well-made porter or stout of any origin.

There’s also the Brewing Elements series from Brewer Publications:

Stan Hieronymous – For the Love of Hops with a nicely hopped (whatever that is for you), hop-forward beer, with either your favorite hops or some of the newer German varieties or anything from New Zealand.

John Mallett – Malt with tasty malt-forward beers.

Chris White & Jamil Zainasheff – Yeast with tasty yeast-driven beers. [not yet read]

John Palmer & Colin Kaminski – Water with, well, not sure what a water-forward beer would be, but tasty beers where the style is heavily-dependent on the water profile seems a good start. [not yet read]

Then there are potentialities like working your way style-by-style through some of these:

Mirella Amato – Beerology [read, not yet reviewed]

Garrett Oliver – The Brewmaster’s Table

Jeff Alworth – The Beer Bible [read, not yet reviewed]

Randy Mosher – Tasting Beer

Brian Yaeger – Oregon Breweries (or your own state/region) with a selection of Oregon (or other “district” as appropriate)  beers

Jon Abernathy – Bend Beer [still need to do a proper review of this]

Pete Dunlop – Portland Beer (or your city)

Joshua Bernstein – The Complete Beer Course [not yet read]

Michael Jackson – Michael Jackson’s Great Beers of Belgium with as many of the great beers of Belgium you can (easily) get to hand. [not yet read]

Leaving the easy to come by—self-evident—beer-related pairings:

Anne Brontë – The Tenant of Wildfell Hall with some “home-brewed ale.”

“‘Sine as ye brew, my maiden fair,
Keep mind that ye maun drink the yill.’*”

“From ‘Country Lassie’, a song by Robert Burns (1792). ‘Sine’: then; ‘maun’: must; ‘yill’: ale (Scots dialect). Cf. the proverb, ‘As they brew so let them drink’ (ODEP, 85).” 227/433

If you are still reading, thanks. Sorry for going on so long but I was inspired by Jon’s topic, even if it was mostly meaningful to me.

Beer book reading update

Yesterday on my other blog I posted about some issues in life and letting some things go, hopefully in a non-judgmental way. But it is difficult.

I am currently having to let go of some things that are part of how I have defined myself lately. That hasn’t been going all that well and letting things go will most likely mean any “progress” will also be delayed. Which complicates things. ::sigh::

Books

Anyway, in the spirit of disclosure in that post I want to do the same here. The following is a list of beer-related books I have read sometime in the past 17 months or so and have not yet reviewed.

Some will not be. Even though I am not a huge believer in “Don’t say anything unless…,” I will not be reviewing some. Besides, often my gripes aren’t as generalizable as I would hope, which is a good reason to (sometimes) keep them to myself.

Some I definitely hope to still review. No idea when though. Or if. I said “hope to.”

[Dates are date finished.]

Posts

On the same note, the same needs to happen with so many blog posts. I am so far behind. I don’t know how I’m supposed to be a beer blogger if I don’t actually blog about the beer things I do.

Things from two years ago. Things from two days ago. … [I was going to make a list but not sure I see the point right now.]

Letting go

I must come to grips with letting much of this stuff go, at least for a while, for the sake of my health.

Maybe some of the reviews and/or posts will get written some day. For now, I am moving them completely “off the table” though.

If you don’t feel the need to follow a beer blogger who isn’t really blogging much of his beer events or beer-related musings I fully understand.

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.

Boak and Bailey – Brew Britannia

Brew Britannia: The Strange Rebirth of British Beer by Jessica Boak and Ray Bailey.

Date read: 26 December 2014-23 January 2015

My rating: 5 of 5 stars

Cover of Brew Britannia: The Strange Rebirth of British Beer by Jessica Boak and Ray Bailey

Paperback, 298 pages

Published 2014 by Aurum Press

Source: Own. Purchased from Amazon

Brew Britannia is eminently readable (except for the ultra-tiny endnote numbers) and highly enjoyable. The authors cover the last 60 years of brewing history in Britain and while there are parallels with the growth of craft beer in the US over the last 30 or so years there are also huge differences.

I believe it to be well-researched and well-written, and having read Boak & Bailey’s Beer Blog for over a year now I know that they interact enough with folks who would call BS that we can take it as a reasonably accurate portrait.

In the past two years or so I have read at least seven other British beer books and this was my favorite. This is a partially unfair judgment as some of those read are quite simply historical pieces now. They are also vastly different genres of book so it is perhaps unfair to compare them. [Mark Dredge – Craft Beer World, Pete Brown – Three Sheets to the Wind, Martyn Cornell – Beer: The Story of the Pint, Richard Boston – Beer & Skittles, Michael Jackson – The English Pub (am aware of authorship issues) and Michael Jackson’s Beer Companion, Melissa Cole – Let Me Tell You About Beer. Ian Hornsey’s Brewing, 2nd ed. is probably my overall favorite but that truly is unfair as it is a fairly technical book on the state of brewing knowledge. I do own a couple more Hornsey and RSC books that I hope to read soon (e.g., Hornsey’s Alcohol and its Role in the Evolution of Human Society).

If you are interested in the history of the British beer industry (and prior) then you should read both Cornell’s Beer: The Story of the Pint and Boak & Bailey’s Brew Britannia. Cornell begins in prehistory and comes up to around 2000 but the recent material focuses mostly on industry consolidation (breweries, pub cos) and government legislation (Beer Orders, …). Boak & Bailey are looking at only the last 60 years or so and while they certainly address the above topics they also cover the various consumer movements in far more depth. SPBW is not even in the index in Cornell (although it does appear, at least once, in the book), while CAMRA has 3 entries. In B&B, CAMRA (in multiple name variants) and sub-topics has 6.75 column inches (17 cm) of entries and SPBW has 3 entries but they cover ~11 pages. B&B also focus far more on the independent, smaller, newer breweries. Together they do a great job covering the history of British beer.

If you are more interested in the recent past or want more of a consumer focus or more on the rise of “craft” beer in Britain then definitely read Brew Britannia. It is available in both paperback and ebook and from Amazon US and UK, along with other vendors, of course.

Most of the beer books I read do not necessarily make me want to have a beer with the author/s, and often make me not want to, but between Brew Britannia and their blog these folks are the authors I would most love to have a beer (or three) with.

[Cross-posted at habitually probing generalist as that is where I am doing my reading challenges.]

This counts as my 4th book for the 2015 Nonfiction Reading Challenge and for the “A book set somewhere you’ve always wanted to visit” criterion for the 2015 Reading Challenge

Traditional Chesterfield armchair

Beer Lover’s Gift Wish List 2014

This is my 2014 Beer Lover’s Gift Wish List which consists of things I am recommending for assorted reasons. Some I own and/or have used and some I have not. I will make it clear which is the case.

[Note: Having ordered something from this list as I constructed it over the last couple days has reminded me why I need to post this earlier if I am going to. Some of these cannot arrive before Christmas at this point but some can. There are also many other, and more appropriate, gift giving opportunities than Christmas.]

1. First up is something we bought personally from the creator at Fall Fest in Bend. We had been looking for a bottle opener that fully respects bottle caps and was ergonomic to use. Beautiful is also a definite plus.

Bottle opener by SJ Woodworks

Bottle opener by SJ Woodworks

Bottle opener by Steve J. Bonora of SJ WoodWorks  $18

It works beautifully. Here’s hoping it lasts a long time.

2. BottleTrade has several things but tshirts mostly. My favorite tshirt is the Hop Medley one. But my favorite item is the His & Her Stout Glasses. Check out that while you can get one or the other, you can also get a pair in all four possible combinations of His & Hers. That’s sweet and should be supported for that reason alone. I have a pair on order and maybe some as gifts too. They will arrive late for Christmas at this point but it is “the thought ….”

3. Educational and reference tools abound. The Cicerone Certification Program has several useful items that any serious beer geek who is trying to improve their knowledge base should appreciate.

I have a set of the Beer Styles Profiles Card Sets and I am also in the process of completing the Road to Cicerone German Course. Either that or the new British and Irish course would help anyone wanting to know more about the styles of those countries and certainly help anyone studying to become a Certified Cicerone.

4. Sadly I cannot afford to be a member of the Master Brewers Association of the Americas but I am certified by them as a Beer Steward.  Their web store has loads of useful times from educational to entertaining and many items are on sale now until the end of the year. We have both the Flavor Wheel and the Defects Beer Wheel. We haven’t had a chance to put them through their paces yet but look forward to it.

The Flavor Wheel is the official flavor wheel as developed by M.C. Meilgaard, et al. for the American Society of Brewing Chemists, the European Brewing Convention and the Master Brewers Association of the Americas.

Beer drinker, homebrewer, professional brewer, brewery worker, bartenders, etc.: all should be familiar with this tool and, more importantly, its terminology and organizational structure.

5. I have been meaning to write about Michael Kiser and his Good Beer Hunting blog/website for a good while now and just haven’t managed it. Check him out. Seriously. Just leave here now and check him out. His shop is full of quality as is his writing and photography. No doubt his podcasting and events are too. I have the issues of Mash Tun and a print of the Hunter Gatherer by Andrew Wright.

I do not have a Beer Peen Hammer but “Good God!” if you’d like to get me one. Check out that post.

6. Perhaps stocking stuffers for next year: Hop-infused lollipops made from locally grown hops – cooked in small batches and hand poured LolliHOPS™ from Yakima Hop Candy. 

7. Our friend Bend Brew Daddy takes excellent, collection worthy, photos and he has a calendar out for next year. Photos of Central Oregon beers and breweries here and the Rest of the World here.

8. Beer Hunter: The Movie Michael Jackson on DVD. Is there anything else to be said? I do own and have watched this and the “special features.” Worth seeing for all beer geeks; worth owning for many of us.

9. Home Brew Club Membership. A homebrew club membership could be just the thing for the budding homebrewer or someone considering it. Sara and I are members of our local club, COHO.

According to the All About Beer 2014 Beer Lover’s Gift guide there is currently a promotion on AHA membership. Join or buy a gift membership (reg. $43) for $43 and get a free book.

10. Beer books.

Bend beer Bend beer: a history of brewing in Central OregonJon Abernathy; The History Press 2014WorldCatLibraryThingGoogle BooksBookFinder 

Our friend Jon Abernathy’s Bend Beer was recently released. This is what I have had to say about it here so far.

“It is currently “the definitive” book on brewing in Central Oregon, but I know even Jon wants more answers to some things. There is more he could not fit due to space constraints. Such is book authorship.”

Vintage beer Vintage beer: a taster’s guide to brews that improve over timePatrick Dawson; Storey Publishing 2014WorldCatLibraryThingGoogle BooksBookFinder

My review of Dawson’s Vintage Beer.

“Vintage Beer by Dawson is an excellent introduction to cellaring beer. It is a quick read that will also bear close studying and better note-taking. Production values are high and it is well-edited.”

Cheese & Beer Cheese & BeerJanet Kessel Fletcher; Andrews McMeel 2013WorldCatLibraryThingGoogle BooksBookFinder 

Any fan of good cheese and beer should own, and make use of, this book. We picked up our copy from the author at a signing and tasting at the Deschutes Brewery Bend Public House.

Tasting beer Tasting beerRandy Mosher; Storey Pub. 2009WorldCatLibraryThingGoogle BooksBookFinder 

My review of Mosher, which I consider the core book in the Beginner’s Beer Library.

“Synopsis: This is an excellent introduction to beer, beer culture and history, and the tasting (not simply drinking) of beer. Highly recommended!”

11. Magazine subscription. All About Beer and Beer Advocate are probably the two leading beer magazines in the US. Both are worth reading regularly if you like to keep up on what’s happening in the wider world than your own backyard. I subscribe to both.

12. Spiegelau glasses. We have one of the IPA glasses which we got as swag at a Sierra Nevada tasting at Broken Top Bottle Shop and Ale Cafe. It does lovely things for the aromas of hop forward beers. That is enough to affect, and improve, the overall taste of these beers. It is not a massive contribution but it works. The glass itself is fragile and hard-to-clean (I handwash my glasses) but I haven’t broken it yet.

I would definitely like to try the new stout glass. [Link found via 2014 All About Beer guide but was well aware of the glass’ existence.]

13. $300 Yeti Hopper 30 cooler. OK. Honestly. I have no experience of this or any other Yeti coolers but having looked at their website I definitely want one! This could be most useful when buying beers on road trips to get them home at reasonably stable temps. It certainly could have many uses but that would be our most likely use case.

14. For other ideas see the following (some items on my list came from these):

  • All About Beer 2014 Beer Lover’s Gift Guide. As I said, got a few ideas and a few links from here.
  • 10 Gifts for the Serious Homebrewer from The New School. There are some seriously useful items on this list. I won’t waste your time and point you at the 1st part as it was mostly (80-ish%) stupid products. I’m hoping their upcoming 3rd list is better.

There you have it: my most recent list of ideas for gifts for beer lovers. There is always my Beginner’s Beer Library page for ideas as it evolves. No promises on how quickly that is, though.

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.

Michael Jackson’s Beer Companion

Michael Jackson’s beer companion.Jackson, Michael; Running Press 1993WorldCatLibraryThingGoogle BooksBookFinder

Read 11-24 June 2013

This book, published in 1993, is a bit of a time capsule. While all of these styles are still produced by someone, the beers and breweries featured are not necessarily still produced or in business. The books is lavishly illustrated as are most of Jackson’s books. The initial section, Exploring Beer, gives a little history and discusses ingredients. The heart of the book is the 3/4s of the content where he discusses each style, along with representative beers and breweries for each. Beer and Food discusses cooking with beer, matching beer with food, and features twenty-five recipes which includes several desserts. By the way, while there are a couple of vegetarian dishes the recipes are heavily skewed towards meat. The Reference Section includes the glossary and index, and a gazetteer for hunting the classic brews he mentions (or others). It consists of countries broken down by cities or regions and lists shops, breweries and beer gardens. Again, how many of these are still in business? Nonetheless, this is an interesting and still useful book.

I got this book from OSU Valley Library via Summit. Call no. TP 577.J271 1993.

Contents

    • Exploring beer
      • Never ask for “a beer”…
      • The renaissance of beer
      • A civilized drink
      • Taking a world view
      • Malt
      • Water
      • Herbs, spices and hops
      • Yeast
      • A beer-lover’s calendar
    • Great Beer Styles of the World
      • The lambic family
        • Lambic
        • Gueuze
        • Faro
        • Fruit beer
      • Wheat beers
        • Berliner Weisse
        • South German Weizenbier
        • Belgian wheat beer
      • Ales
        • British styles of ale
          • Mild
          • Bitter
          • Pale ale
          • English brown ale
          • Old ale
          • Barley wine
          • Scottish ale
          • Irish ale
        • Belgian styles of ale
          • Belgian ale
          • Flemish brown ale
          • Belgian red ale
          • Saison
          • Belgian golden ale
          • Trappist beer
        • Bière de garde
        • Altbier
        • Kölsch
        • American ale
        • Adelaide sparkling ale
      • Porters and stouts
        • Porter
        • Dry stout
          • Oyster stout
        • Sweet stout
          • Oatmeal stout
        • Imperial stout
      • Lagers
        • Dark lager
        • Vienna-style, Märzen/Oktoberfestbier
        • Pilsner
        • Dortmunder Export
        • Bock beer
      • Extra specialties
        • Steam beer
        • Smoked beer
        • Rye beer
        • Black beer
    • Beer and Food
      • Cooking with beer
      • Matching beer with food
      • Recipes
    • Reference Section
      • Hunting the classic brews: a gazetteer
      • Glossary
      • Index

Michael Jackson – The English Pub

The English pubJackson, Michael; Harper & Row 1976WorldCatLibraryThingGoogle BooksBookFinder  Read 1-4 October 2013

This is an excellent book that, I imagine, must sadly be a time capsule. It was published in 1976 and despite the English pub surviving for hundreds of years the last 37 years must have been tough on many of the venues Jackson mentions. Sure, many of the places probably still exist but do they still represent the reason he chose them? I would love to see what would change were he able to update this book today.

Contents:

  • A Unique Phenomenon: The role of the English pub
  • Sign Language: A history in the streets
  • Drinking Styles: The mystique of English beer
  • The Mirror Image: The graphic art of the brewer
  • Mahogany and Marble: Architecture and interiors
  • Playing the Game: Sports and contests
  • Singing and Dancing: The arts and the pub
  • The English Inn: Gastronomy and the pub
  • The Living Local: Social change and the pub

Drinking Styles: The mystique of English beer

“English beer is an acquired taste, or a series of acquired tastes, like oysters, steak tartare, or marron glacé. Like sex, it is a pleasure which can better be appreciated with experience, in which variety is both endless and mandatory. The pleasure lies, too, in gaining the experience: the encounters with the unexpected, the possibility of either triumph or disaster, the pursuit of the elusive, the constant lessons, the bitter-sweet memories that linger. Other countries have as many beers as England has, but no country can offer such a range of distinctive tastes” (49).

I love this quote although I think there may be a bit of patriotic overstatement going on.

The English Inn: Gastronomy and the pub

“Fish is served in a good number of pubs, as indeed it should be in a country with such a high proportion of coastline. No part of England is more than 60 miles from the sea, and the green and pleasant hills—not to mention the craggier ones—water every county with rivers” (155-6).

My check of Google maps shows this to be more likely closer to 95-100 (road) miles but that is still significant. Even as far west as I have come is about 180 miles from the sea and this is by far the closest I have ever lived to one. All in all, I quite enjoyed this lovely book full of interesting text and lots of pictures. I learned that both theatre and music halls arose in pubs before each splitting off into their own venues [see, Singing and Dancing]. Jackson’s loving descriptions of the sometimes quirky goings on at English pubs made me want to travel back in time and visit a great many of them. Highly recommended if you are interested in English pubs. I got this book from OSU via Summit. Call no. GT 3843 .A2 J25 1976.