If you care about whatever "craft" remains in beer, then Firestone Walker's "deal" with Duvel Moortgat means absolutely nothing.
"Think Globally, Drink Locally -- Indiana Beer." Where beer geeks get offended. Welcome to the world of beer as viewed by the founder of the New Albanian Brewing Company in New Albany, Indiana, who reminds you that beer is far too important to be left to Rate Advocate.
"Think Globally, Drink Locally -- Indiana Beer."
Where beer geeks get offended. Welcome to the world of beer as viewed by the founder of the New Albanian Brewing Company in New Albany, Indiana, who reminds you that beer is far too important to be left to Rate Advocate.
Cider in Poland: Apples, apples everywhere ... When drinking is a national duty (The Economist)
TOMASZ SOLIS dreams of the day when the countryside round Lublin, on the eastern edge of Poland, turns into another Tuscany: a place where motorists or cyclists make leisurely tours, stopping to refine their palates by sipping a delicate drink which only the local terroir could produce. But the beverage would be cider, not wine.
Tell City restaurant to open brewery, by David DeLong (WFIE)
After being open for just over a year, a Tell City restaurant is close to opening up a brewery.
The owner says the new beer will be available for people across the Tri-State.
Eight fermenters at the Pour Haus in Tell City are ready to go, but first the crew needs to decide what recipes they like.
“They taste pretty good,” says Co-Owner Derek Cronin.
Ball Four endures on strength of its characters, by Seth Magalaner (Hardball Cooperative)
I first read Ball Four in 1970, the year of its publication, when I was 10. In the years since, I have kept a copy fairly constantly on my bedside table; every few months I’ll usually pick it up and read some passages at random, the way a man of faith might refresh himself with a periodic dip into scripture. OK, I will not go so far as to suggest that Ball Four is a sacred text. But unlike virtually any other sports book I can name, it compels and rewards re-reading. Why?
For me, it’s because Bouton’s baseball diary stands in the classic line of great coming-of-age books, or perhaps more accurately, coming-of-consciousness books. He’s an archetypal comic hero, negotiating experience with a mixture of exhilaration and anxiety, and an acute, intuitive sense of both what he possesses and what he is missing. What makes this so poignant—and so resonant for readers of all ages—is that he’s outgrowing baseball’s acquiescent, adolescent mindset, fending off professional mortality, and re-defining himself in relation to his vocation and avocation, all at the same time. He’s Huck Finn, Yossarian, and Frank Bascombe stuffed into a single uniform. (With a dollop of Stephen Dedalus for good measure, as he struggles to master the sublime and ridiculous art of the knuckleball in the sweaty smithy of the bullpen. It’s easy to imagine a tonsured, Bud-soaked Joe Schultz grabbing his crotch and saying “Well, forge this.”).
Inside Anheuser-Busch’s craft beer deals, by Tom Rotunno (CNBC)
... "If you look at craft right now, it's playing a very important role in the industry, and while around 80 percent of consumers still enjoy and drink domestic large lagers, the craft piece of the business is really growing," said Andy Goeler, CEO of craft for Anheuser-Busch InBev's Anheuser-Busch division. "It's adding a lot of excitement and so our strategy is really simple, it's to participate in the excitement that's going on in craft" ...
... To that extent the Anheuser-Busch has developed a two-pronged approach: Create its own in-house national brands like Shock Top, while at the same time expanding its portfolio by acquiring established regional craft brewers with room to grow.
"We look for owners that share a passion, have an amazing beer culture and have partners that take a long-term view and who want to keep expanding and do more things in the world of beer," he said.
|Label art by the inimitable Tony Beard.|
When NABC first brewed Bob Capshew's competition-winning homebrewed Robust Brown Porter back in 2003, the reaction was so favorable that we decided to continue. Later, when the Beer Judge Certification Program unexpectedly altered its numbering system for style categories and subcategories, Bob's became prefixed "old" rather than be renumbered – but don’t be fooled, because the flavor is forever young.
NABC brewer Jesse Williams has a batch of Bob’s 15 B porter on the way, and therein a problem has arisen. Evidently, the official numbering scheme for style and sub-style definitions has changed, and according to the Beer Judge Certification Program, 15 B now refers to German Dunkel Weizen.
I’m inclined to leave the name unchanged for the sake of tradition, and to observe the vital dictates of remaining contrarian at all times with respect to style, but your thoughts are appreciated. Next Friday (July 22) we’ll have a cask-conditioned firkin of Bob’s 15 B pouring from the beer engine.
I've been giving some thought to your dilemma, caused by the BJCP changing robust porter from 15 B to 12 B. I suggest you call your Porter "Bob's Old 15 B.”
Here's why. There is book about Jack Daniels whisky published about a year ago that attempts to explain the origin of Jack Daniels Old Number 7.
According to the author, the number 7 was the license number of the Jack Daniels distillery. The borders of the county the distillery was located in changed, and the distillery changed counties (without moving), which caused the distillery to be given a new license number. Jack Daniels had established “7” as a brand name and didn't want to start over with a new name, so he put "Old Number 7" on the barrels, bottles, etc.
I have not read the book, but I heard the author interviewed on WFPL-FM 89.3 when the book came out.
Now you know more about Jack Daniels than you ever wanted to know, but bottom line is that I think you should keep 15 B in the name; your customers already know the name and what to expect from the beer.
Besides, only a handful of geeks know that Robust Porter is now 12 B.