Blogs will save us.

Monday, May 18, 2015

The Beta Podcast

Well, here's something new. Patrick Emerson--OSU econ prof, erstwhile beeronomist, drinking crony--and I have started a podcast. It was his inspiration, and against all odds, we actually sat down and figured out how to make one of these things and got around to recording one. We're hoping to keep them to a half hour, but the first one ran 36 minutes. (Not bad.) If you have 36 minutes to spare, I'd love to have you listen to it and offer some feedback. The notion is that we'll tackle one issue per pod, look at it from the beery side (me) and the econ side (Patrick). We'll probably taste beers, and we hope to have some kind of questions/feedback section. This is fairly close to what we drew up. Have a listen:




A few notes and questions:
  • The music comes from Barcelona's Freak Fandango Orchestra. Yes, they're awesome; yes, they allow you to use their music for free.
  • We sort of punted on the name, and I'm not super psyched about it. The "Beervana podcast" ain't entirely original, and I'm not sure it's particularly descriptive. For one, we'll be surveying the world of beers, not just Oregon, and for two, it has the economics element in it. Any ideas would be most appreciated. I'll send a bottle of something tasty to anyone who cracks this nut.
  • Yes, we're amateurs. This is part of the allure, but yes, we do hope to improve.
  • We intended to answer some of the questions people asked on Facebook but, in the one major blunder of the podcast, forgot.
  • Tell us what you thought, what worked, what didn't, and anything else that springs to mind. Many thanks--
Now back to your regularly-scheduled slow blogging.

Friday, May 15, 2015

SABMiller Taking a Page out of AB InBev's Playbook in London

This caught me by surprise:
LONDON: SABMiller is buying Britain's Meantime Brewing Company, swallowing up one of the pioneers of the country's craft brewing movement to give the owner of big brands such as Peroni and Grolsh exposure to a fast-growing part of the drinks market.  
Meantime was a plumb target because...
Sales volumes of Meantime's beers including London Pale Ale and London Lager soared 58 percent in 2014, compared with a 1 percent rise in Britain's beer market as a whole. The more richly flavoured craft beer also sells at a premium to standard lager, another draw for SABMiller.

Read more at:
http://economictimes.indiatimes.com/articleshow/47297986.cms?utm_source=contentofinterest&utm_medium=text&utm_campaign=cppst
Sales volumes of Meantime's beers including London Pale Ale and London Lager soared 58 percent in 2014, compared with a 1 percent rise in Britain's beer market as a whole. The more richly flavoured craft beer also sells at a premium to standard lager, another draw for SABMiller.

Sales volumes of Meantime's beers including London Pale Ale and London Lager soared 58 percent in 2014, compared with a 1 percent rise in Britain's beer market as a whole. The more richly flavoured craft beer also sells at a premium to standard lager, another draw for SABMiller.  
I don't have a ton to add here. I toured Meantime when I was researching the Beer Bible, and enjoyed speaking with founder/brewer Alastair Hook. (I wrote about his interesting thoughts here.) I even happened to see him at the Craft Brewers Conference--no doubt he was smiling to himself knowing what was in the works. At this point, there's not a lot to say--we've been down this road often enough that we've already said it all. (Though if you're dying for analysis, Pete Brown has some.)

Hook plans to stay at Meantime, which should assuage fears any fans have, at least over the short term. It's a sign of times.

Alastair Hook


Monday, May 11, 2015

Slow Blogging Ahead

Just an acknowledgement of something you may already have noticed: I'm not doing a lot of high-quality blogging these days. That's likely to continue, as I am currently pretty buried, and the ten-day forecast is calling for more buried. I'll keep up with the weekly post on All About Beer, but you may see only scattered randomness here.

Sorry--

Thursday, May 07, 2015

Good Reads

All About Beer lives up to its name today, with three articles you'll want to check out. The first comes from Oxford-based writer Tim Hampson and concerns the latest developments in English hops.
“The British climate is maritime with even fairly even rainfall throughout the year. The majority of other hop-growing regions in the world are much hotter in the summer and much colder in the winter, and all require irrigation. It is the terroir created by our unique climate that produces hops with lower levels of myrcene than in the same hops grown elsewhere in the world. Lower levels of myrcene deliver a more delicate aroma and leave room for more of the other hop oils, which provides the complexity of flavor."
Next we have a Cinco de Mayo post from Jeff Cioletti on mezcal. It's tequila's more rustic cousin, and it is by far more interesting and tasty (in this drinker's humble opinion). It's the smoky Islay malt to tequila's Highland.
Before the agave is fermented and ultimately distilled, artisans bake the heart of the plant in underground charcoal-heated ovens, imparting the not-so-subtle smokiness. Tequila distillers, on the other hand, steam their agave, which has no such effect on its taste.
Finally, the last bit is a piece I wrote about the wild, wonderful cocktails of centuries past, now documented and reproduced by local Portland mixologist Jacob Grier. You ain't drunk cocktails 'til you drunk a mulled, curdled-milk cocktail made with eggs.
I think it’s human nature to believe that the olden times were boring and monochromatic. The people were more innocent, their interests less racy, their choices few and limited by what would grow on the back forty. That may be true of most things, but not beer. Beam back 300 years, and you’d find an orgy of exotica inhabiting the average pint glass. One of my favorite descriptions, from a 17th-century source, suggests starting with wheat and oats and “one bushel of beans.” It continues: “once fermentation begins thirteen flavorings are added, including three pounds of the inner rind of a fir tree…” Another source, from the 1500s, mentioned laurel, ivy, henbane (a poison) and chimney soot. Tasty! 
Perhaps some reading you can do over your lunch hour.

Wednesday, May 06, 2015

Lessons From Oregon's Mature Market

Josh Lehner of the Oregon Office of Economic Analysis, has an interesting teaser for a larger report that will be coming out next week in June. Because Oregon is such a mature market, the trends he sees might soon visit states elsewhere. To wit:

[T]he vast majority of the growth in local sales is driven by new breweries and their products. While the state’s legacy breweries have seen increased sales, much of their growth in recent years is outside of Oregon (either in other states or internationally.) 
It comes with these handy graphs:




I wondered aloud on Twitter whether this trend was an artifact mainly of Ninkasi's rapid growth. The answer--a little, but not much. "Overall, from '05-'14 if pull @NinkasiBrewing out, Oregon growth of 102% instead of 118% actual." Most of the growth comes from production breweries, but as distributor Jim Fick noted on Facebook, that trend will be affected by saturation at certain outlets in the future: "Grocery stores and on-premise are close to being saturated - but convenience stores are the next growth opportunity as craft sales are under-weighted there. It's already started somewhat but look for a large expansion of craft beers in convenience stores in the next 1-3 years."

So, even in Oregon, the most mature market in the US, growth has been robust and has the potential to keep growing for awhile. If you live in a state where craft beer has less than 10% of the market, you shouldn't be worrying about a bubble anytime soon.

Friday, May 01, 2015

New Book Project: Brewing the World's Classic Styles

I've been a little slow to mention my latest book project, but now that it's well under way, it's time to come clean. The idea was an outgrowth of my research for The Beer Bible; in traveling around to Britain, Belgium, Germany, the Czech Republic, and elsewhere, I became far more attuned to the national brewing traditions in those countries. I would periodically post blogs or discuss my travels, and the people who were most interested were invariably homebrewers. People were fascinated about, say, the way in which nearly every Belgian ale spends time in secondary fermentation in a warm room, or how open fermenters are pivotal in developing flavors distinctive in weissbier, and were keen to learn more. So a flicker of an idea sparked in the back of my brain: what if those same brewers I spoke to offered basic advice on their techniques for the homebrewer.

Which brings us to (working title) Brewing the World's Classic Styles; Advice From the Professionals (Storey). I've been partnering with some of my favorite breweries from around the world to discuss the way they brew classic beers. Brewers like:
  • John Boyle at Mighty Oak (mild)
  • Hans-Peter Drexler at Schneider (weissbier)
  • John Keeling at Fuller's (strong bitter)
  • Phil Leinhart at Ommegang (witbier)
  • Peter Mosley at Porterhouse (Irish stout)
  • Matthias Richter at Bayerischer Bahnhof (gose)
  • Daniel Thiriez at Thiriez (rustic French ales)
Those are breweries for which I have completed chapters. Others that have agreed to participate include Pilsner Urquell, Samuel Smith's, Duvel, Kerkom, St. Feuillien, Birrificio Italiano, and Van Eecke. Many more are on the way.

Each chapter will contain an overview of the style and brewing tradition. It will include basic instructions for ingredients and formulation of a typical recipe (not necessarily the brewery's own), with "next steps" for how to riff on the theme, and "deep cuts" for the truly avid homebrewer (parti-gyle brewing, making your own invert sugar, home casking, open fermentation, kettle souring, and so on).  In many chapters I've got advice from other brewers that make these kinds of beers as well, so the overall effect--I hope--will be like having a resource library of the techniques of the world's great brewers.

Beer ethnography in action at Samuel Smith's in Tadcaster.


I've already kicked off "Science Lab Fridays," wherein I test out some of these techniques so I can write sensibly about them. (You'll be very delighted to learn I'm not pretending to be a master homebrewer--I'm more like a beer ethnographer.) It's already been quite a blast, and I've learned a ton. I hope that when it's done, you will, too.

No doubt I'll reference this over the coming months. It's due December 1, and I've got a book tour starting sometime in August, so I'll be cranking away especially through the next quarter-year.

Thursday, April 30, 2015

One More Post on Sexism

I recognize I've been on a bit of a tear about this lately, but this is the last one. You can find it over at All About Beer:
Tuesday was one of those days of convergence when the universe seemed to be telling us something. In Baltimore, anger bubbled over from protest to riot following the death of yet another black man at the hands of police. Meanwhile, the Supreme Court listened to a case that could potentially legalize gay marriage across the U.S. For those of us who take solace in frivolities like beer, there was no relief: Anheuser-Busch (AB) dominated the news with an incredibly boneheaded new slogan slapped on Bud Light bottles (AB released bottles with this tagline, not realizing the inadvertent pro-rape sentiment it endorsed, “The perfect beer for removing ‘no’ from your vocabulary for the night”).

All of these incidents have something in common—they represent the friction that inevitably happens during social change.  
(It's also interesting to see the differing reactions on social media. For whatever reason, on Twitter it seems uncontroversial, while on Facebook, there are some fairly dark comments.)

Tuesday, April 28, 2015

Bud Bombs Again

Wow. Just wow.
On Tuesday, Bud Light was pushed to apologize for a tone-deaf (and avoidable!) tagline that appeared on a number of bottles as part of it’s “#UpForWhatever” campaign, which advertised the beer as “perfect” for “removing ‘no’ from your vocabulary for the night.” The label was criticized for promoting rape culture after an image appeared on Reddit, prompting social media backlash.
The feminist site Jezebel gets my vote for best response:
Ideally, what I’d like out of this is several free 30-racks and a promise that they will hire at least one woman or even one non-idiot to help out at the Budweiser copy desk: how many people do you think this label had to go through without anyone side-eyeing it to the grave? 
The company has offered an anemic apology, which the internet fires received as gasoline:
“The Bud Light Up for Whatever campaign, now in its second year, has inspired millions of consumers to engage with our brand in a positive and light-hearted way. In this spirit, we created more than 140 different scroll messages intended to encourage brand engagement. It’s clear that this particular message missed the mark, and we regret it. We would never condone disrespectful or irresponsible behavior. As a result, we have immediately ceased production of this message on all bottles.”
What a disaster. But by cultivating a bro campaign in a social media culture, I suppose this was inevitable.

Monday, April 27, 2015

Dive Bar Challenge: The Nite Hawk

A few Saturdays back, after we'd sampled a number of fine ales at the Farmhouse Fest, I coerced a group of friends to join Sally and I as we looked for a TV set playing the elite 8 Wisconsin matchup against Arizona. We were out in North Portland and decided to walk over to a venue I'd not haunted for at least two decades--the Nite Hawk Cafe and Lounge.

Established in 1931, the Nite Hawk is divided neatly between two halves--the cafe, which has a Village Inn vibe about it, and the neighboring lounge, which is the classic pool-tables-and-video-poker dive bar. It's not a great sports venue, as the TVs are small and few, but that makes it better in most other ways. Interstate Avenue used to be one of the skeeziest thoroughfares in the city, but now that the Max light rail runs down the center, you're seeing some very slow gentrification--a New Seasons grocery store is just across the street. (But so is an adult video store.) Yet despite the fact that it's only five miles from downtown, the vibe is very much North Portland working class and on the day we visited, hipster-free.

The Stats*
Breweries in ZIP code: 0
Distance from the heart of downtown: 4.9 miles
Neighborhood hipness factor (1-5): 1.5, not hip
Seediness factor (1-5): 3 neither seedy nor not seedy
Beers on tap:12
Mass market beers: 2 (Bud, Coors Light, Pacifico)
Craft beers: 9
Imports:  0
Ciders: 0
Verdict: Pretty crafty




It has a retro taplist which was nevertheless heavily tilted toward craft. Of twelve taps, just three were devoted to macro (and one of those was Pacifico, the thinking-man's macro). The craft taps were studded with nostalgic classics--Rogue Dead Guy Deschutes Mirror Pond and Black Butte, Widmer Hef, and Full Sail Amber. That's a line-up straight out of 1997. But there was also some Ninkasi IPA, Fort George 1811, and Breakside Pils. Unfortunately, the taps weren't spectacularly clean, so the pints came with a fair dollop of diacetyl. The food was also mediocre (soggy, limp, flavorless are a few of the adjectives that jumped to mind)--even by the standards of dive bars.

It is, however, a great place to shoot pool, so there's that.

Incidentally, while I may do one or two more of these, I think I've more or less already proven the point that no matter where you go in Portland (Lents will be my final test), you're going to find good beer.  So far, I note with some interest that no one has conducted the Dive Bar Challenge in other cities. I'd love it if you would--it could easily be the case that good beer is more widely available than we imagine, and that might say a lot more about the state of beer in 2015 than the latest brewery-count figures.

________________________
*Breweries in ZIP code determined by the Oregon Brewers Guild listing.  I selected Pioneer Courthouse Square, "Portland's living room" as the heart of downtown.

Thursday, April 23, 2015

Collagen Beer for the Ladies

Since we've been having this discussion about gender and beer, it seems appropriate to pass along this little tidbit:
Recently, Suntory Holdings Limited launched the latest beer targeted at women in Japan and named it “Precious.” It has five percent alcohol and two grams of collagen per can. The tag line is: “Guys can tell if a girl is taking collagen or not.”

Now, aside from that 1960s-era sentiment, what's the story with collagen?
And as far as anti-aging elements go, the collagen expert believes topical therapy (like using advanced moisturizer with retinol, antioxidants, DNA repair enzymes etc.) is the most effective. But...
While more collagen in your skin could make you look younger, collagen in itself isn’t considered an anti-aging ingredient, according to Dr. Ostad. Our digestive system works to break up the collagen just like any other food or drink.
And so...
It would, according to Dr. Ariel Ostad, collagen expert and Clinical Assistant Professor of Dermatology at New York University Medical Center. Alcohol is not healthy for the body or for your skin’s complexion. It actually inflames the skin resulting in puffiness, rosacea and irritation. With only two grams of collagen per can, “there isn’t enough collagen to make a remarkable difference for your skin’s complexion,” said Dr. Ostad.
This is far from the first time a beer company has tried to appeal to women and it surely won't be the last. I can't speak to how this Japanese-only product is likely to sell because I'm ignorant of the market. But it has all the hallmarks of a classic #fail. 1) Beer company tries to lure women to beer with a specifically feminine flourish (additive, brand, label, name)? Check. 2) Fails to see how this ghettoizes a product, limiting its appeal, and subtly (or not so subtly) condescends to its target audience? Check. 3) Appears to have completely ignored flavor in favor of packaging and branding? Check.

Ah well.