Come on people! Never, ever drop your beer! I know, you’re walking along and having a sip or two. You look down and the view is awesome. But hang on to that brew! I can only imagine the thought the poor sap who dropped the beer had when he saw the glass under his feet crackle and hiss. Looooong way down!
I would have hoped this but now it’s a reality. Hopefully the trend continues.
Perhaps there’s hope for America, Riots over the racial divide, moving closer to a religious war, denying the most obvious basic science. Yet, Americans are finally realizing beer does not have to taste like nothing.
What distinguishes a craft beer from commercial swill is that craft beer uses three times as much grain to brew the same amount of beer. Not because the brewer wants to waste grain, but because that’s what it takes to make real, honest to goodness beer. Large scale commercial breweries, like most corporations, are trying to maximize profits. If they can squeeze another percent profit by using cheaper ingredients, they will. Typically, the people making those types of decisions have no clue what effect their change will have on the taste of the product. All they know is their profit goes up.
The American auto industry suffered from this way of thinking back in the sixties and seventies. We make “commercial quality” cars. If Americans want real quality, then they need to buy one of those really expensive foreign jobs. At the same time, the Japanese were on a mission to make cars with zero defects, cars with features we wanted. It worked and American auto shares plummeted. Now, if you look around the highways, there are as many, if not more foreign cars than domestic.
What happened in the beer industry is the same. During the seventies, brewery after brewery was bought up by the major players of the day, Mostly Anheuser Bush, and either closed outright or consolidated into the parent companies production stream. Many fine local breweries were shuttered permanently. We lost a lot of good breweries during that time. One I remember was Horlacher from Allentown, PA. You could put a glass filled with Horlacher right next to one filled with Heineken and I doubt anyone could tell the difference. They were bought out in 1978 and ceased to exist.
In fementum veritas!
An interesting article. I had always been told that when times get tough, people drink more. What happened to beer drinkers that caused declines in sales of nearly 70% in some brands? My take is twofold.
First, a general move away from light beers. The low calorie has peaked and now people are looking for beer that has a better taste then carbonated water wit a pinch of alcohol. Flavor became important again.
Second, and, I believe, the most important, is that the great majority of the brews listed are now foreign owned. What was Anheuser-Busch thinking when they sold out to InBev? Bud drinkers are regular Joes, drinking Bud while watching their favorite football team. American beers for American fans. Tell them that their standard brew is not an import benefiting Belgium and that doesn’t sit well with Joe Sixpack. Want proof? Sales of Yuengling have grown steadily at the same time major brands are shrinking. Sales of craft beer have been similarly rising. Yes, the recession of 2008 put pressure on all sales in the US, but the craft beer market didn’t decline, is just slowed a bit.
Have been busy this week. Brewed a second batch of the English Pale Ale for home consumption last Sunday. Tuesday, brewed Josh’s Wedding brew, to serve at his reception. It’s a Honey Ginger Kolsch. A perfect marriage of Eastern European and Japanese flavors. Can’t wait have Josh and Mirela try it and see the looks on their faces. Looks like a surefire winner.
Today I’ll transfer the Pale Ale to the secondary and a little after the Honey Ginger Kolsch stops bubbling away, I’ll transfer that to the secondary.
Met with the Riverside Brew Club last Monday. We’re planning on entering a lot of competitions this year. The guys seem to like my Raspberry Mocha Stout and want me to enter it around. Think I will. It’s a good beer, rich and hearty.
This week, I uncapped a bottle of my Pepper Porter. I know, it’s early, only a week in the bottle. Deep rich color, silky mouth feel, and a subtle but insistent presence of peppers. Still a bit under-carbonated, but that will pick up in a week or two. It’s a beer that will only improve with age.
Pepper beer would go great with any spicy food; Mexican, Indian or even American Barbeque.
The English Pale Ale was by far, the easiest brew to drink. Malty, refreshing, and moderate Alcohol, this was a true session brew. It lasted about two weeks before the keg kicked. I have already purchased the ingredients and scheduling a brew date to make a new batch ASAP.
Also making a German Kolsch that contains some Japanese elements. I’m researching some ingredients to see what might work best. It’s one of my Heritage beers. It’s a beer celebrating my son Josh’s impending nuptials. My grandfather was from Japan so I’d like to honor that heritage using something native to Japan. Josh’s almost-wife is from Eastern Europe so the Kolsch/Japanese brew seemed like a natural. Not looking to make a saki, as it’s not my favorite drink. I’ve been dabbling with the idea of using seaweed instead of hops. We’ll see.
One of my favorite Dogfiish Head brews. Crisp, sour notes and savory. Love this beer. I was not a lover of sour beers but after brewing an apricot wheat beer, I decided that they weren’t so bad. After finishing the batch, sharing the brew with friends and family, I grew to appreciate them. There’s another apricot wheat in the works real soon…
And probably, a peach sour beer as well.
Heading off to Milton, Delaware then Rehobeth to pay homage to the granddaddy of breweries and brewpubs, Dogfish Head. Actually, taking my son, Josh for a guy’s weekend/bachelor party. Accompanying are Brother Jordan, Cousin Alex, and future Brother-in-law Austin.
I’m dying to try some great brews and food. DFH has been an idol of mine for a while as they set the standard for innovative beers. Their Festina Peche is absolutely to die for.
I will be writing about the brews we sample and what we see.