Local Associations

A great way to stay involved and up to date in the world of Craft Beer is to follow (either on FaceBook, if that’s still cool, or on internal blogs) the small brewers guilds and associations that look out for the financial and legislative well being of their members.

Since I am LA based that means following the California beer news from The Small Brewers Association of California. Most people just want beer news. Where is the next festival? What new brewery opened? But part of being a dedicated supporter of well made beer is to pitch in your voice at the non-drinking level too.
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The Firkin for August 2010

I often try to live by the credo, “don’t complain, construct” Of course I just made that credo up right now but it’s a nice little bit of wordplay.

So instead of bashing ABInBev, MillerCoors and the rest of the industrial gang for their insipid tasting water lagers, I am going to lay out how they get back into the game and stop their downward sales spiral.

1. Stop the actual beer talk in your commercials.
Stick with selling beer to guys with ridiculously hot girlfriends. Stick with humor. Hell, stick with drinkability. But stop the hop talk, don’t mention malt or even discuss the brewing process. All you are doing is confusing the people already mesmerized into buying your beer and seriously pissing off beer geeks who know better.

Case in point – Triple hop brewed. The clever person who thought that up should be demoted. Leaving aside technical discussions of how a lot of better beer is triple hop brewed, why even bring hops into it, let alone three times! Your beer tastes NOTHING of hops. My tap water has more hop flavor than your beer. You are a selling machine, what you are selling, in essence, doesn’t matter.

2. Brew local
Each of your mammoth, gargantuan plants should brew a local beer for the area. A beer that is available only in that area. Beer Geeks LOVE rarity. How about actually setting aside the notion that you have to make a billion bottles of your beer. West coast operations should do an IPA, maybe a wheat beer in the midwest, a saison in Florida. It will instill pride for each facility and could be expanded. Each branch could have a stable of local only beers.

It won’t bring back the craft beer fans who have long since abandoned you but you might slow the attrition rate amongst the disaffected and searching.

3. R&D
You have great equipment, state of the art computers, access to whatever ingredients you want, great brewers. And you have them all doing the same thing. Don’t get me wrong, to make a consistent beer all across the world is an impressive feat. But you are not getting the full talent and benefit of your staff. Cut them loose to do special brews for company functions or trade shows. Unshackle your full potential!

Somehow you all have mistaken colorful mountains or vortexes for innovation. It’s not. It’s packaging and each time you chase it you get a bump then a dip back down. It’s like crack to you people. Innovate with the product instead.

There you go! Salvation. Free of charge.

Stealth Industrial beer

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Cool hipster logo. Looks like a brewery to check out. Until you dig further to see that it is a autonomous unit of MillerCoors. Purportedly made up of great brewers that won’t be influenced by corporate drones.

“MillerCoors LLC announced Thursday a new name for the company’s craft and import beer division: Tenth and Blake Beer Co.

The name refers to the company’s Milwaukee brewery, at 1515 N. 10th St., where the Leinenkugel’s craft beers are made, and to Denver’s Blake St., home to MillerCoors’ Blue Moon Brewing Co. at the Sandlot.”

They currently make some pretty good beers Blue Moon, Leinenkugel’s, Pilsner Urquell. They brew the remnants of once great brands competently if not with imagination Peroni, Killian’s, Henry Weinhard’s, Grolsch. And they do the new Colorado Native and Sandlot beers for the Rockies ballpark (Brewmaster’s Special, Ski Brews, Barmen, Championship Amber Ale, Right Field Red, Slugger Stout, Power Alley ESB). None of which I am too inclined to try.

The industrial water lager makers can’t compete on flavor but they aren’t going to sit down and watch market share drip away. They will buy what they can’t make, make poor copies of what they won’t make and if all else fails will distribute good stuff to at least be near the heart of beer.

Flagship

As I have mentioned before (and I will probably mention repeatedly), I cannot possibly keep up with the variety and opinions on the interwebs when it comes to beer writing.

So sometimes, I run across well written pieces that I think, “I have got to share this”. Then I see that it was posted three months ago.

Anyway, that is not going to stop me. This article on Flagship Beers was fascinating in early June and is fascinating now in late July.

Mystery Brewing UPDATE!

Here is the latest news (VERY GOOD) from Mystery Brewing

“We hit our goal – and with 10 days to go! A huge, hearty, and hefty thanks to everyone who donated – in the past two days, including the matching funds, we’ve raised over $17,000. That is just phenomenal. I cannot describe how difficult it will be to sit through the rest of my work day.

…We go on raising money for the next 10 days. Anything above goal means we’re that much closer to our first batch of beer and that much more of it. Kegs get ordered, ingredients are lined up, we look at warehouse space and refrigerated storage. We’re already on the path through licensing and getting ready to make beer.”

Just because they reached their goal doesn’t mean you shouldn’t become a backer. Think of the great beer you could help make a reality.

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Oregon Craft Beer Month – Green Dragon

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Oregon is full of ideas in the beer world. Here is one that should make any home-brewer cry with joy:

“For many homebrewers it’s a dream to brew their own recipes on a large scale brewing system. Well not only do the members of the Oregon Brew Crew (OBC) have the opportunity to do just this, but the beers are sold commercially and the club is receiving some money for it.

Thanks to the OBC’s efforts, Green Dragon Bistro & Pub in Portland has grown to the 94th largest brewery in Oregon since the club began brewing there. Led by the Green Dragon Project Committee (made up of OBC members John Heasley, Todd Beach, Rich Hawthorne and Josh Blender), the OBC has been brewing at the Green Dragon for the last year and have consistently put out big new beers every couple weeks including Alpha Dragon IPA, Golden Dragon Ale and the recent 5-Point Exploding Palate Technique.

Designated as The Green Dragon Project, the joint venture between the Oregon Brew Crew and the Green Dragon Bistro & Brewpub is more than just allowing club homebrewers to brew recipes for public consumption. The emphasis of the project is aimed at the educational aspects of all-grain brewing techniques, recipe formulation, marketability, as well as quality control. Furthermore, the group is hoping that the project will help improve the link between craft breweries, their customers, and the homebrewing community.

The Green Dragon Project Committee is responsible for nominating brewers and their recipes in order to meet the goal of releasing a new beer from Green Dragon every two weeks. This means that the OBC is brewing a batch of beer two to three times a month, with one of those slots typically filled by the winner of the club’s monthly homebrew competition.”
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Rules and Regulations

I promise to get back to happy beer news with the next post today but it seems the State Government of Oregon has reinterpreted ORS 471.403 so as to ban home brew competitions!

IN OREGON! IN 2010!

Now I think the Tea Party (aside from choosing an ironic name, since they are represented by chosen politicians before being taxed) is too “me” first and community second but when government does stupid crap like this, you can see why the anger has arisen.

Enough vitriol by me. Check out this well written post by Lisa Morrison, one of the leading lights in the Oregon beer scene. After reading, please write to the Oregon government and let them know as a purchaser of beer from Oregon, you think they have misread the law.

Local hops

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More hops for the midwest! I love seeing small, local, boutique operations and that extends to beer ingredients. Simple Earth Hops “is a new 1/4 acre hopyard located at Greenspirit Farm CSA in Dodgeville, Wisconsin. The hopyard was founded with the idea of providing a much needed agricultural product for local craft brewers. Simple Earth Hops was established to demonstrate that local farmers can produce a consistent, sustainable supply of ultra high quality hops by working directly with local craft brewers while still maintaining a focus on ecology, the land and the people involved.”

Here is a partial list of the hop varities that they will grow:
cascade, eroica, liberty, Mt. Hood and perle.

New Hops to look for in your IPA’s

The more hop crazed of beer searchers may have already heard or consumed beers made from these hops but I thought it would be good to give a quick primer on them so you can choose what will make your palate sing.

Palisades – a new hop variety from the Pacific Northwest. It has moderately strong bittering, with a grassy, apricot-like aroma that’s often described as “pretty.” Can be tasted in Alameda Brewing beer.

Citra – A brand new variety first released in 2008. Citra is generally used in IPAs and hoppy specialty beers, prized for flavor and aroma of tropical and citrus fruit; including lime, melon, pineapple, grapefruit, passion fruit, papaya, lychee and others. Can be tasted in Kern River beer.

Glacier – is another 21st century variety. It was specifically bred for a balanced bittering profile and excellent aromatic qualities. Glacier is generally 4-6 percent alpha acid, and works well in American or British-style ales of all types. Can be tasted in ???

Beer Genie

The British Beer & Pub Association has created quite an interesting beer site. Beer Genie has a nice mix of fun and solid information. Such as…..

Beer & Wedddings, Beer and the World Cup, Beer and BBQ