Weekend Reading #30

This week features articles on Little Creatures Pale Ale and asking has it really changed or not, a beer geek science article on yeast and bacteria and a short case for wine glasses

I love lounging in bed on weekends and catching up on all my favourite beery reading. From blogs to articles from the American craft beer scene and the best local beer news, there’s excellent reading material out there so every Friday I’m posting a list of the articles and blogs that have excited me.

It’s been a rather crazy busy week in my day job plus it’s been muggy and hot all week, this has resulted in me being in a constant state of sweat, craving sleep and my partner and I getting our ‘indoor camping’ on by sleeping in the lounge room to be under the air conditioning. This has also meant a heck of a lot less writing which I think makes me a very bad blogger for this week. Fortunately I have still been reading so here’s Weekend Reading #30 for your beery reading pleasure …

Australian Brews News | Little Creatures – Change for the Better

As far as Little Creatures is concerned I am happy to admit to some bias. I worked for the company for a couple of years as a sales rep and I genuinely enjoyed my job. I loved the beers, the people and its history and the weird little facts like that the site was previous a crocodile park, something I remember as a terrified child, and that the Pale Ale was actually called ‘Live’ when it was first released, so named in tribute to the yeast. Anyway, you get it, I like Little Creatures so when they were bought by Lion Nathan and I read the backlash on Facebook I couldn’t help but take a little offense.

I liked this article because it’s exactly how I remember the brewery and Russ, the head brewer. When I worked there, when it was independently owned, the brewers did their weekly tastings, they adjusted the brews when their new shipment of hop flowers arrived (that was a cool day at the brewery!).

Have a read of this article for yourself, even take in the comments if you wish.

I think there is a lot to be said for someone’s palate changing more than a beer and for the increased exposure of things. When you first had an olive it may have tasted like the biggest flavour you ever had, now you might eat them by the bowl full. At the same time, you’re really liking olives now so you’re trying different types of olives, marinated in different flavours and stuffed with feta or pickled. There’s so much flavour now, they’re all different, it doesn’t mean the plain black olive changed.

Larsblog | What is it that ferments lambic?

Unleash your inner beer geek with this article that I have bookmarked because I need to read it another forty times to really take it in. It tells of a study looking at the yeast and bacteria in play at Cantillon in one of their lambics. We’re talking graphs, science and two new types of bacteria. Oh yeah baby, this is one sexy article.

In all seriousness, it’s a fantastic read and I can’t wait to read it again.

“It’s no surprise that lambic is complex in flavour given the ragbag army of microorganisms that go on the rampage in the fermenting wort

Draft Magazine | The case for drinking big beers out of wine glasses

I have yet to convert to complete beer geekery with a full range of proper beer glasses at home, it’s more out of laziness than non-believing. I am pretty happy with our wine, tall & straight and tulip glass options for our home beer drinking needs. Besides, we don’t drink much wine at home anyway!



Weekend Reading #17

This week features articles on the Mexican craft beer scene, the death of a beer glass and a look at beers post GABS and how they stack up

I love lounging in bed on weekends and catching up on all my favourite beery reading. From blogs to articles from the American craft beer scene and the best local beer news, there’s excellent reading material out there so every Friday I’m posting a list of the articles and blogs that have excited me.

Munchies | The Mexican Craft Beer Scene is Exploding

This article is the first edition in a series called Nomadic Brews, a column by gysy brewer Jeppe Jarnit-Bjergsø. The plan is for Jeppe to write a monthly column on where his gypsy brewing life takes him.

If you’re wondering why the antics of a brewer dressed like a palm reader is of any interest then perhaps I have failed to explain what a gyspy brewer is. Its a term that refers to a brewer who, instead of brewing from their own brewhouse, they choose to travel to other breweries to brew and collaborate. You may have had Jeppe’s beers before – Evil Twin Brewing.

“It gives me a freedom I couldn’t have if I only brewed in one location”

Jeppe, Evil Twin Brewing

Jeppe kicks off the first column with a look into the craft beer scene in Mexico. I have never thought of any sort of craft beer activity in Mexico, in fact the only time I think of Mexico and beer is Corona and then I shake my fist at the beer beast that just doesn’t seem to die.

If you’re keen: NY Times – A Fight is Brewing, an article about Jeppe and his twin brother, Mikkel who is also a gypsy brewer

This article is only a genuinely interesting look into a craft beer scene I’d never have to known was happening but also a chance to get to know Jeppe and his approach to brewing a little better too.

Drunken Speculation | How do GABS 2014 beers stack up after GABS?

I really enjoyed this post from fellow Aussie beer blogger, Liam aka Drunken Speculation. After the pants-wetting excitement of The Great Australasian Beer Spectapular has come and gone, how do the beers that you raved about on Untappd and tagged your favourite brewer in on Twitter rate in the comfort of your home?

GABS: a 3 day beer festival in Melbourne (and soon Sydney too!) featuring beer stalls, seminars and the much discussed GABS beers, those brewed and never commercially brewed before resulting in more than 100 unique beers.

Here Liam revisits four GABS beers and compares them to his notes from the festival. I won’t ruin the surprise, only to say that I did, in fact, experience some surprise.

It is hard to remember your exact thoughts on a beer when you’ve only had it once. Now compound this with only having a taster and having palate abused yourself for an entire week leading up to said tasting. It is easy to see how GABS beers could get huge expectations or totally forgotten by the time you revisit them.

My experience at GABS 2013 and 2014

The two examples of my own experience with revisiting GABS beers are both extremely positive. I loved them when I tasted them at the festival, I raved about them like the annoying beer geek that I am and I jumped for joy when they were bottled – Two Birds Taco, a taco inspired beer using coriander and lime and BrewCult Acid Freaks, a balsamic porter made with balsamic vinegar.

Find out more: Crafty Pint – BrewCult Acid Freaks

Brew Cult Acid Freaks

City Lab | So long, shaker pint: The Rise and Fall of America’s Awful Beer Glass

Beer battles with a lot of different perceptions. Beer can be a special occasion drink, something you celebrate with like you do with champagne. Beer is enjoyed by a demographic far wider than the fat-ass middle-aged man that seems to remain the dominant image. Beer kicks foods ass and has it’s place in the finest restaurants. Beer can be full of flavour, way more than you might even bargain for. Beer also needs to be served in a glass. But not just any glass – this article is a great read not only about the effect on flavour but the effect on perception too.

“As long as people drink draft from a glass never intended for any beverage, how will they ever see beer as something more than mildly intoxicating Wonder Bread?”

Laura Bliss, City Lab