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So go join the page already.
Oh, and there's a nice photo of some of the Portland bloggers taken at last year's FredFest. That's the real draw.
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Share <-- Meta, no?
A look at the 2008 Brewers’ Association statistics is telling (the 2009 ones should be released in the next New Brewer). Compared to the previous year, the number of barrels produced by Portland-based brewpubs grew by over 16%, a strong number that far outpaced the national average for craft beer growth. But, during the same year, at least eight of the city’s brewpubs (Old Market, Roots, both Lucky Labs, Kennedy School, The Mash Tun, Tugboat, and Rock Bottom) saw dwindling production and contracted. What exactly happened? A fair share of the responsibility for the growth of the market and the shrinking of some businesses belongs to Hopworks and Deschutes, both of which opened in the middle of 2008. While none of the new slew of breweries portends to make as big a splash on the market as either HUB or Deschutes, the numbers don’t lie: one brewery’s gain means another one’s loss. And while the spirit of collaboration runs high amongst craft brewers, competition will be the new reality in a market where supply already outpaces demand.I'll go this far: there is a point of saturation. It's possible we've already reached it, too.
Brewers for Boobs!In case you didn't read closely, 100% of the proceeds go to the American Cancer Society. Kudos to EastBurn and the participating breweries. Very cool.
Thursday, April 1st
7:00 pm - 10 pm
EastBurn Annex, 1800 E. Burnside
It's a Brew-off with Laurelwood, Lompoc, Hopworks, Full Sail, and Everybody's Brewing. Join us for a tasting of each beer and vote on your favorite. Five tastes for $5.00 and all proceeds go to the American Cancer Society and the fight against breast cancer. The winning brew will be announced at the Strides against Breast Cancer walk with over 5000 participants. Stick around after the competition for local band Sugarcane at 10pm!
This is a truly historic document: the first known use of the expression India Pale Ale. It comes from an advertisement in the Liverpool Mercury newspaper published January 30 1835, a remarkably long time after pale ale started being sold in India... The Liverpool Mercury ad has several points to note, apart from the first use of the phrase India Pale Ale, quite possibly a century or more after pale ale was first exported to India.(Life is funny. Someone, somewhere started shipping tiny amounts of beer from Britain to what is now India as much as 40 years before a bunch of irritable separatists caused trouble in another colony across the North Atlantic. Little could anyone have imagined that nearly 300 years later a rather different style of beer would be brewed in that colony and take the country by storm. Of all the beer styles that have come and gone in the intervening centuries, would anyone have given odds that "IPAs" would be the favorite style of the brewing renaissance in 2010?)
Because the white beer style disappeared before Pierre Celis revived it in the town of Hoegaarden, most drinkers--in Belgium, in America, and around the world--tend to think what he brewed defines the style. History shows otherwise...Beer styles writhe and mutate, and in order to make sense of them, we allow our memory to become fixed. Isn't this the way of things? It's good that folks like Martyn and Stan remind us that what we think we know isn't the same thing as what is. A bit liberating, really.
The beers were refreshing, both brewed and consumed at a time when summer brewing was the exception. They were made with winter barley (high in protein) and raw wheat, which, considering the season, meant they would have been infected. According to the author Adolphe Frentz, that proved to be an asset because it allowed the white beers to compete against the bieres de garde and Bavarian lagers not yet mature enough to drink.
In 1948 brewing scientist Jen De Clerck found all three [extant examples from the time] always heavily infected with Lactobacillus and sometimes with Pediococcus.
Yeast consume the sugar in wort, and turn that sugar into CO2, alcohol, and flavor compounds. When yeast finish the fermentation process, they shut down, clump together, and fall to the bottom of the fermentor, or "flocculate." When yeast flocculate, it is easy to see that fermentation is done. But how can the brewer be sure? What if the flocculation is minimal, and yeast and CO2 stay in solution. How does the brewer really know when fermentation is done? The answer: by testing the degree of attenuation. Apparent attenuation percentage is the percentage of sugars that yeast consume. Attenuation varies between different strains. The fermentation conditions and gravity of a particular beer will cause the attenuation to vary, hence each strain of brewers yeast has a characteristic attenuation range. The range for brewers yeast is typically between 65-85%.Typical ale yeasts are comparatively inefficient. The kinds of beers most appreciated in Beervana will have an attenuation of around 70%, give or take. Lager strains are roughly the same. Most Belgian strains--wild yeast excepted--are more attenuative, but still, few get out of the high 70s. So, a beer with an apparent attenuation of 97% would have almost no residual sugars.
I haven’t seen similar metrics for beer sites (although Martyn Cornell did something along those lines last month, limiting it to UK blogs, and 47 comments followed).... Does that mean beer blogs are particularly influential? Not compared to Rate Beer and Beer Advocate, I’d say... But what I’m really interested in is the future of a) journalism and b) beer journalism.Look. No one reads beer blogs. Alan does the numbers, and rather generously comes to the conclusion that the pool of potential blog readers is 100,000 people. But then again, no one drinks good beer, either. With just 4.3% of the American market, beer blogs start out swimming in pretty small puddle. Start slicing and dicing that pool by people who get their beer media fix via blogs, Twitter, Facebook, and the MSM, and you're vying for a small slice of a small pie.
Hair of the Dog Brewing company is moving. I will be open this May and will have a tasting room with a small food menu and regular hours. The new space is very close to downtown Portland and will provide Beer lovers with a chance to taste Beers still in the experimental stage. For regular updates, check out the Hair of the Dog Brewing facebook page.Based on activity on the Facebook page, everyone but me knew about this. There's even a video!
Nik Antona, the Burton-based national director of the Campaign For Real Ale, said the Government’s ‘12-point plan’ to help the pub industry would help stem the flow of an alarming trend which sees 40 pubs close across the UAlcohol laws are very often byzantine, and I'll confess that from this great distance, I don't always grasp the subtleties. But this pub crisis has been ongoing for years, and I've been following it with interest/alarm. (For a visceral sense of loss, have a look at these photos.) Hope this is a viable solution.K each week.
The measures, announced by pubs minister John Healey, include plans to pump cash into allowing communities to buy out struggling pubs.
Meanwhile, councils will be given new powers enabling them to intervene before pubs are demolished while pub companies will be stopped from imposing ‘restrictive covenants’ when they sell off premises, preventing competitors from continuing to run them as pubs.
The North Bay Business Journal broke the news today that the Anderson Valley Brewing Company,This is huge news: Anderson Valley can lay claim to being one of the most consistently high-quality breweries in America over the past 20 years. Will HMB Holdings regard it with the same loving tenderness as Ken Allen? Let's hope so.now in its 23rd year, was sold to HMB Holdings, LLC. A year ago I interviewed AVBC founder Ken Allen regarding family-owned breweries and he revealed he was already in discussions to unload his brewery. “The problem is that I’m getting to be an old man,” said Allen. “I don’t have the ambition I used to have. In fact, I’ve kind of announced the brewery’s for sale. In another few months I’m going to be 70 years old and it’s getting to where I don’t like the stress anymore.”
laurelwood1 Did an interview with KGW channel 8 about "green" beer (organic, that is). On at 5 and 6! Chad #fb_______________
"To produce 42 gallons of mum start with seven bushels of wheat malt, one bushel of oat malt, and one bushel of beans. Once fermentation begins thirteen flavorings are added, including three pounds of the inner rind of a fir tree; one pound each of fir and birch tree tips; three handfuls of 'Carduus Benedictus,' or blessed thistle; two handfuls of 'flowers of the Rosa Solis' or sundew; the insect eating bogplant, which has a bitter, caustic taste; elderflower; betony; wild thyme; cardamom; and pennyroyal."A few things spring to mind:
The seven-member Illinois board ruled that Anheuser, as a company based outside the state, can't control a distributor in Illinois.... The commission said Anheuser—which is based in Leuven, Belgium—couldn't buy the 70% of City Beverage that it doesn't currently own, or it would revoke City Beverage's license to distribute beer in Chicago. City Beverage, which distributes the bulk of Anheuser's products in the Chicago metropolitan area, is part of Detroit-based Soave Enterprises. Anheuser and Soave were close to wrapping up the deal last month before the commission expressed concerns.ABI is fighting back, of course. They are already allowed to own distributors in other states, and given that sales are flat or falling for macro beer, the only way to increase share is to strong-arm it from the competition. And here's where things get interesting. ABI doesn't really have a credible argument; the Illinois LCC ruled to limit this sale because it would effectively undermine the effectiveness of the three-tier system. ABI's response? Pretty much to agree:
Anheuser, the largest in the U.S. by sales, wants to own the Chicago distributor outright so it can improve its performance and make the brewer more competitive in the Windy City with MillerCoors LLC. MillerCoors, a joint venture of Molson Coors Brewing Co. and SABMiller PLC, is the nation's No. 2 brewer, but it has long led the Chicago market.I have lots of problems with the three-tier system, which generally hurts small breweries. But where it is clearly needed is in protecting competition among players in the market. I've written about how the tied-house system in England may be one of the reasons pubs are dying off in such stark numbers. Control of the American beer market is now down to just three major players (craft breweries, in total, command just a micro 4.3% of the market), and ABI wants to take an even larger piece of the pie. Congratulations to the Illinois Liquor Control Commission--rulings like theirs will make it harder for the Belgian giant to consolidate power.