I have had a long two weeks. Nothing bad, just long hours, little sleep and a lot of work. It’s a great thing I do love my job. It is also a great thing I get a nice 4-day vacation. I’m in one of my favorite places with old friends, good beer (lots of sours and saisons), and my beloved alma mater in the Final Four.
- It is businesses like Riverbend Malt House that make me believe craft beer is more than just a hipster affectation and is actually a growing business sector. The craft beer adjacent businesses are what make this part of movements that emphasize quality over quantity and speed. Yes, there are elements of homogenization even in craft beer. Every brewer has to make at least one IPA, however, there are enough brewers who care about the creative parts of the process that keep making weird and wonderful things that don’t have the words IPA, imperial, double, grapefruit/mango/watermelon/pumpkin associated with them.
- This is just an interesting story about how a beer loving biochemist helped solve a problem for a local brewer. I think I picked this just because I like reading stories by reporters who may not be craft beer writers primarily have to explain to a public who are beer geeks who brewing works.
- Everyone seems afraid of big beer companies coming into by their favorite local brewery. In every craft beer community across the country, there are rumors about this local brewer is being courted or targeted so that “insert big beer company name here” can get a foothold in this areas beer community. Right now, in my circles, everyone is trying to figure out who is the target for takeover here in the Southeast US. I’m sure everyone in New England, Texas, Pacific Northwest, Colorado are doing the same thing.
- Aside from the unnecessary shot at the name of the brewery, I actually agree with this assessment of this beer. I am not a person who is against beer that doesn’t taste like what traditionally has been thought of as what beer should taste like. I like drinking sours and radlers and shandies and double chocolate stouts. However, I do think in their attempts to chase a segment of the beer buying public, brewers often forget to make beer. The funny thing is the best brewers eventually resent it (see pumpkin beer).
- Here is another interesting story about fixing a problem for small midsized brewers. This is from Canada and I picked it just because it used the word “pop” for soda or, if you are from where I am, the all-encompassing “cocola”.