![The Role of Luck in Success [Plus a Podcast Update]](https://images.squarespace-cdn.com/content/v1/5876279bbebafb82a7c81c00/1499801489507-YP2H4D06LKSXFO7OS7JK/clovers.jpg)
We all know that hard work, careful planning, quality, and consistency are important antecedents to brewery success. But if you start looking at the biggest breweries, it's hard not to see the hand of fate intervening.
Read More
Twenty years is a very long time to wait on a brandy, so French farmers invented another way to preserve their apples by using young Calvados, typically just a year an a half old. They add it to freshly-pressed, unfermented juice, at a ratio of between two-to-one or three-to-one, creating a mixture of 15 to 18% alcohol.
Read More
Why don't more people write about bad beer? This is a question posed by Boak and Bailey in their excellent consideration of Michael Jackson over at BeerAdvocate. As they evaluated his work and legacy, they noted that his writing was nearly uniformly celebratory.
Read More
A couple of weeks ago, I received an unusual package from Widmer Brothers. It contained six beers (not unusual), including one from Widmer (also not unusual) and five from other breweries (highly unusual).
Read More
There were several cities that led the new-brewery renaissance in the 1980s--Philadelphia, Seattle, Denver-- but they all had a different flavor. One of the key features of Portland's quick adoption of good beer happened in the pubs. I don't think any city in America is more firmly rooted in the brewpub tradition than Portland.
Read More
An independently-owned brewery is no more likely to make a tasty pint than a multinational conglomerate. And yet there are differences. Big companies play in the shallow waters of the mass market, where oddity must be kept in check. The independents, who can afford to select their (niche) audiences, are keepers of the weird and wonderful.
Read More
So what on earth is this defensive, disingenuous, petty, and off-putting video supposed to accomplish? What's the target audience? I have spent a lot of years in and out of politics, and the optics of this video, which has an overtly political valence, are terrible. Anyone with even a dodgy BS-detector is going to sniff this one out.
Read More
Is summertime saison time? That's what both Goose Island and Deschutes seem to think, and I'm starting to think they're onto something. Both have released sunshiny blond saisons, delicate and warming as a June day.
Read More
Yesterday, the Brewers Association announced a logo--or "seal" in their jargon--certifying a brewery's independence. It demonstrates the Brewers Association has narrowed its focus to what is truly important to members and is preparing to move to the offense. This is a smart initiative.
Read More
Scientific American has a fascinating article about a new yeast strain pulled from a bumblebee with the capacity to ferment beer. It's an interesting strain, with the capacity to do both lactic and alcohol fermentation.
Read More
It's a remarkable beer. I mean really remarkable. I was hanging out with friends who were helping me work through some of that backlog, and it stopped two or three people in their tracks.
Read More
As the last post in Homebrew Week, I offer you a complete chapter from The Secrets of Master Brewers. Whether you want to brew this beer or not, it will give you the sense of this book and what you'll find inside. It's great for homebrewers or people just interested in fully understanding beer styles.
Read More
The following few paragraphs will take you through the process of making all-grain beer, from mashing through bottling. Just one session of brewing will illuminate more about the process—the chemistry, the variables, and the ingredients—than the most elegant description. When you’re done, you’ll have eight 500 ml swing-top bottles (or ten regular bottles) full of a classic American pale ale.
Read More
Rodney Kibzey, a local homebrewer, got things started by pouring us his excellent grodziskie. I moved to a pre-prohibition lager, had a dalliance with cider makers, located some great farmhouse ales, moved on to the meads and then ... wait a second, is something missing?
Read More
Most of the homebrewing world is geared to introduce newbies to homebrewing by a method called “extract brewing.” I'm an unusual partisan here: I have absolutely no problem with extract brewing as a method of making beer. With the products available today, you can make fine beer that way. What I'd like to argue, though, is that when you start, you should start with all-grain
Read More
Fans and even historians of beer have often conflated age and history. This is a tendency encouraged by individual breweries of a certain age. Most of the world's dominant mass-market brands promote their historical importance as a matter of PR, but we needn't accept it at face value.
Read More
I have spent the past four days feasting from the buffet of delicacies offered in the museums of our nation's capital (and, more recently, judging for the World Beer Cup). I had intended to keep blogging, but it is not to be. I hope to pick things up tomorrow--but I had hoped to start regular blogging yesterday. So stay tuned--
Read More
Next Sunday (June 18) is Father's Day. I would be remiss if I didn't suggest a couple of titles you might consider for dear old dad. The first is my newly-released The Secrets of Master Brewers, which is ostensibly a homebrew book. In fact, it's great for anyone who has a deep interest in understanding the beer traditions of the world.
Read More
In 1948, after three years of drifting politics, Czechoslovakia adopted a new government following what became known as the Ninth of May Constitution. It was a triumph of this newish experiment of Communism, and one of its signature features was nationalizing all commercial and industrial enterprises.
Read More
The reason homebrewers brew, and the reason non-homebrewers fail to understand why, has nothing to do with the finished product. It has everything to do with the process. We create because we can’t help it.
Read More