tag:blogger.com,1999:blog-21271644.post6593041410748699654..comments2023-11-02T07:13:53.064-07:00Comments on Beervana: The Specter of Stateless BeerJeff Alworthhttp://www.blogger.com/profile/02930119177544342495noreply@blogger.comBlogger12125tag:blogger.com,1999:blog-21271644.post-66680295004023648812014-05-06T11:16:26.019-07:002014-05-06T11:16:26.019-07:00Looking at this purely as a drinker, I would argue...Looking at this purely as a drinker, I would argue there is a place in the market for stateless beer that is of quality as well as beer that is "local" - of place with regards to process and ingredients. I think the problem comes in when someone decrees it has to be one or the other. I have no problem if a brewery in South Africa replicates something in Portland, but in my mind for themJhttps://www.blogger.com/profile/13348669428618579434noreply@blogger.comtag:blogger.com,1999:blog-21271644.post-68182422684072081462014-05-05T09:23:52.165-07:002014-05-05T09:23:52.165-07:00I would LOVE those guidelines, Stan. I would LOVE those guidelines, Stan. Jeff Alworthhttps://www.blogger.com/profile/02930119177544342495noreply@blogger.comtag:blogger.com,1999:blog-21271644.post-83977862119050225742014-05-05T02:59:17.158-07:002014-05-05T02:59:17.158-07:00Jeff - I'm inclined to call the beer you descr...Jeff - I'm inclined to call the beer you describe an American beer, and not just to be contrary. Or maybe a beer from an American brewery, because I think we'd talk about it within the context of what else they brew, and how else they brew it.<br /><br />I don't know how brewers in South Africa are brewing IPAs, but I know that those in Argentina are lobbying the BJCP, and I think Stan Hieronymushttps://www.blogger.com/profile/11423863209263153614noreply@blogger.comtag:blogger.com,1999:blog-21271644.post-54169102903384224132014-05-03T13:23:56.710-07:002014-05-03T13:23:56.710-07:00I'm speaking about "objective" quali...I'm speaking about "objective" quality. Brewers who know what they're doing, how and why they do it. People with professional experience in the trade, who can have a very good idea of what a beer will taste like already when they are putting together a recipe. People who would never dream of pulling the sort of bullshit The Bruery has pulled recently. People with pride in what PivnĂ Filosofhttps://www.blogger.com/profile/17883511608403454943noreply@blogger.comtag:blogger.com,1999:blog-21271644.post-38627051589873924192014-05-03T13:05:37.985-07:002014-05-03T13:05:37.985-07:00Ed, that would take a lot of unpacking. But in te...Ed, that would take a lot of unpacking. But in terms of world styles, milds and saisons are definitely nichey. (I don't know why I threw weizen in there.) I think you acknowledge the point when you mention it's rarely made anymore--and if memory serves, it quit being the most popular style in the mid-60s. That's living memory if you're an old fart, but it even predates me, andJeff Alworthhttps://www.blogger.com/profile/02930119177544342495noreply@blogger.comtag:blogger.com,1999:blog-21271644.post-20741138902989213392014-05-03T12:53:38.778-07:002014-05-03T12:53:38.778-07:00Stan,
It would be nice if we could begin to see a...Stan,<br /><br />It would be nice if we could begin to see a boomerang effect, but here's what I worry about. In the US, we use two-row pale, layer on some specialty malts, ladles in tons of hops, especially near the end of the boil and in the conditioning tank, and ferment clean with almost neutral ale yeasts in cylindroconical fermenters. I won't go into the way national traditions Jeff Alworthhttps://www.blogger.com/profile/02930119177544342495noreply@blogger.comtag:blogger.com,1999:blog-21271644.post-20789548131800491322014-05-03T00:46:39.148-07:002014-05-03T00:46:39.148-07:00I'm all for competitors working together to ad...I'm all for competitors working together to address common issues and share knowledge and experience (something that even the big brewers do to some extent), but the press releases of these people are quite painful to read, and then you get that "creative" thing and you realise how full of crap these people are. It makes it look like "creativity" is something that brewers PivnĂ Filosofhttps://www.blogger.com/profile/17883511608403454943noreply@blogger.comtag:blogger.com,1999:blog-21271644.post-3547633681793903282014-05-02T20:21:02.342-07:002014-05-02T20:21:02.342-07:00"It's the same problem wine is undergoing..."It's the same problem wine is undergoing in which everything everywhere is being made to taste like the crap Robert Parker will rate highly."<br /><br />Indeed. One of my favorite aspects of beer criticism is that no one voice stands out as significantly more important than another. I thought this would prevent a Robert Parker-like situation from emerging. But it appears Anonymoushttps://www.blogger.com/profile/01287873442588114879noreply@blogger.comtag:blogger.com,1999:blog-21271644.post-19987897593765924992014-05-02T18:08:06.684-07:002014-05-02T18:08:06.684-07:00I always question consolidation of any type. This ...I always question consolidation of any type. This seems like a development that is beneficial in terms of pooled knowledge, but also dangerous in the creation of universal standards. <br /><br />I'm hoping that brewers take these categories, such as IPAs, and slightly modify them for their local markets. I also envision brewers bucking the globalization trend and sticking with creating their Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-21271644.post-12858461764780272312014-05-02T17:34:44.862-07:002014-05-02T17:34:44.862-07:00I hate the concept of "Globalized Beer."...I hate the concept of "Globalized Beer." It's the same problem wine is undergoing in which everything everywhere is being made to taste like the crap Robert Parker will rate highly. I like being able to drink beers that taste of the region they're from, that's the great part of globalization. But one bland universal IPA with no sense of place sounds horrific.Christopher Barneshttp://ithinkaboutbeer.comnoreply@blogger.comtag:blogger.com,1999:blog-21271644.post-28475003688761839512014-05-02T15:47:35.427-07:002014-05-02T15:47:35.427-07:00Calling mild an offbeat curiosity sounds a bit odd...Calling mild an offbeat curiosity sounds a bit odd. There's not much of it around nowadays but within living memory it was the most popular mainstream beer style in Britain. <br /><br />On a personal level I like the sound of stateless beer, but not if it means everything tastes of grapefruit! Drinking is becoming ever more globalised (the trend in beer and wine consumption seems to be Edhttps://www.blogger.com/profile/13844169940650659196noreply@blogger.comtag:blogger.com,1999:blog-21271644.post-48813168941406777672014-05-02T13:42:25.956-07:002014-05-02T13:42:25.956-07:00I probably pretty much agree with you, but how do ...I probably pretty much agree with you, but how do we account for a brewer from Cape Town who visits the United States and is taken with LaCumbre Elevation IPA? Thus inspired he goes home and brews a similar beer, using new hop varieties bred at SAB Hop Farms, like Southern Passion, that have the same sort of bold flavors as some from the Northwest or from New Zealand. How does that fit in?Stan Hieronymushttp://www.appellationbeer.comnoreply@blogger.com