World Beer Cup Winners Week at The Tap & Growler
16 minutes ago
The eco-labels, produced through the Earthsure Brewers software, show "life cycle assessments" also known as Type III Environmental Production Declarations....
"The (information is) displayed in a similar manner like the nutrition label on food," said the IERE's Colleen Barta. "Links are used to help consumers understand what the impact categories mean."
The labels report footprints in the carbon, water and energy realms. In Oregon, Hopworks Urban Brewing and Fort George Brewery have adopted the labels.The labels list a bunch of highly technical and obscure stats which meant nothing to even a greenie like me. So I tracked back to the IERE's original definitions (pdf) and had a look. Not only do Fort George and Hopworks plan to use the labels, they actually helped develop the criteria, which are comprehensive and deeply involved. The include all environmental impacts (air pollution, water and chemicals use,) of the entire life-cycle of beer, from barley field back to cow field with the spent grains. For example, "it includes transportation of chemicals and seed to the farm and application of fertilizers and pesticides, and any emissions on the farm (e.g. N2O emissions from nitrogen fertilizer)." If a brewery uses, say, coffee in one of its beers, those ingredients are subject to the same standards. It includes the footprint at the maltster, the footprint of packaging manufacture, delivery and transportation costs--in essence, every conceivable jot of energy used to make a pint of beer. The list of impacts goes on for pages, and the whole IERE document is 35 pages long.
8.4 Eutrophication is the overgrowth of biomass caused by the anthropogenic release of nutrients, particularly fixed nitrogen and phosphorus. Eutrophied water bodies show early effects in te rms of species distribution and toxic algal blo oms, and ultimately as algae decompose eutrophication causes oxygen depletion leading to fish kills. Large portions of the world’s water bodies are subject to eutrophication seasonally. Most causes of excess nutrient releases are agriculture, human and animal wastes, and combustion processes. Beer and all food products contribute to eutrophication.
8.5 Ecotoxicity represent direct effects of releases of toxic materials organisms. It is anticipated that toxic materials will be emitted during the production and application of pesticides and fertilizers and during the transportation of ingredients, packaging and beer in packaging. These shall be evaluated using the Usetox, latest version, as expressed in the TRACI model
So, unlike Jeff, I do not counsel you to get your daily serving of beer classics like the bran that's more and more in my diet.First off, lets just dispense with the "classics" debate. That word didn't appear in my post nor did the exhortation to drink beers because they had some status. No, the point was to drink foreign beer because they taste good and more than that, because they're different from American beers. This is a fact that escapes some Americans. We brew all the world's beer styles here, but Americans brew in their own way. We don't have to, but mostly we do.
|Source: Roger Protz|
BRUERY, THEI was enjoying reading along, particularly through the Belgium section, where (presumably) Webb exercises enormous restraint issuing stars. Remembering Stan's wonderful post on how few beers Jackson ever rewarded four stars, I nodded as I saw all the beers that got passed over for this rightly-rare laurel. (Orval, Cantillon, Boon, De Dolle: nope nope nope nope.) There were exactly four to achieve the trick: Rodenbach Vintage, Blaugies Saison de l'Epeautre, Saison Dupont, and Rochefort 10. You may think this is low--and I do. In seven editions, only 19 beers got the highest mark in each one, and six were Belgians. I'd have included Orval and a gueuze (though it would have killed me to have to select one), but hey, I think Webb erred on the right side of exuberance.
Brewer Patrick Rue punned on his name to create his brewery's moniker and quickly earned a devoted following for his oft-quirky ales. Spicy-yeasty and faintly tart Saison Rue ★★☆ and peppery, pearish Mischief ★★☆ headline the core beers; while Autumn Maple ★★★, brewed with yams and complex with sweet maple, spice, and yam flavors, and lightish, quenching dryly tart Saison de Lente highlight the seasonal offerings.
A low-production brewery in West Flanders that has been afflicted by adulation, with the scarcity of its beers being mistaken for magnificence. The only one that uses whole hops is the skillful, light, rustic Blond ★★★☆ with its intense floral aroma and just enough grain; Extra 8 ★★★ is a licorice-edged, strong dubbel that improves grudgingly in the cellar; and Abt 12 ★★★☆ is a dark, intense barley wine that used to grow with keeping but less so now. Special releases for a supermarket chain and US importer were unlikely to have been brewed here exclusively.There are similar gems scattered elsewhere.
|Alan Sprints (L) with Bill Night and John Foyston at FredFest|
|Source: Hair of the Dog|
Owner/brewer Alan Sprints recently put a dozen 12.7-ounce bottles of Dave, a 19-year-old Barleywine of nearly 30 percent alcohol, up for sale. The price? $1,500 a bottle if you drank it at the tasting room, $2,000 to go. Needless to say, he expected to have them available for a little while, but they all sold in five hours.The value placed on that liquid--$118 an ounce--was not purely intrinsic. There was some combination of extrinsic factors that convinced people to pay such an extreme amount (call it liquid gold). What they are is not so clear, but when you strip the liquid of them, the value would drop precipitously. The artist-provocateur Banksy recently demonstrated this phenomenon with his original works:
|Eric is in the top middle.|
"I’m not defining what an American taste is, but an American taste is not English, it is not French. If you’re trying to create a style or a culture, don’t use other existing styles as your reference point. Look at what you have on hand here, and what people here are already used to and accustomed to. No one is accustomed to drinking French and English cider—no one has any idea what English cider is. We can grow bittersweet apples here, we make ciders with bittersweet apples, but do we need to? Who says that’s better, that that’s desirable even? Why go through all the effort? You’ve got great apples here—it’s still called cider."
____--Nat West, Reverend Nat's Hard Cider
Canadean presents a definition of “craft” beer as a segment primarily made up of Premium and Superpremium priced speciality beers – excluding flavoured beers, super-strength lagers and Stout. This would include products made by microbreweries, but would also encompass products like the Belgian Abbey &; Trappiste Beers; the French Biers de Grade; Premium English Ales; Wheat Beers; and Seasonal Beers.
We define the categories by looking at the prices of beers in supermarkets and/or liquor stores. We index the price of the leading brand as 100 and then index the price of all other brands relative to that brand. Premium is defined as being 110 to 149 and superpremium as 150+.
We don’t exclude all superstrength beers – and trappist beers are definitely included. However we exclude brands like Tennents Super and Carlsberg Special Brew, as well as malt liquor in the States.
The definition is subjective (and has to be) as the whole concept of craft is in the mind of the consumer, and it is impossible to come up with a rigid definition that makes sense.I couldn't agree more.