A Good Beer Blog


Have you read The Unbearable Nonsense of Craft Beer - A Rant in Nine Acts by Alan and Max yet? It's out on Kindle as well as Lulu.

Maureen Ogle said this about the book: "... immensely readable, sometimes slightly surreal rumination on beer in general and craft beer in particular. Funny, witty, but most important: Smart. The beer geeks will likely get all cranky about it, but Alan and Max are the masters of cranky..."

Ron Pattinson said: "I'm in a rather odd situation. Because I appear in the book. A fictional version of me. It's a weird feeling."


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Joe Reed -

"Bacon" could be related to the smoked malts, especially if hickory is used. It doesn't taste like bacon, but the mind associates the hickory smoked malt with hickory smoked bacon. It's why I vowed to only used fruit wood (probably cherry or apple) if I made a smoked beer.

Alan -

It is an odd adjective to use and it is certainly not the one that would pop into my mind but that is what I like about good reviewing. These esters and other flavouring chemicals that make up a taste rearrange themselves in the mouth triggering different sensations and memories. This particular reviewer said the brew reminded him or her of camping which likely triggered the odd association. Fasckinatin'

Joe Reed -

The only flavors I'm particularly sensitive to in beer are the banana and butter/butterscotch esters.

I had a horrid experience with an ale once that tasted like movie popcorn butter.

Alan -

But there are some polish beers that have that caramel / butterscotch (diacetyl?) ester that works really well with the Lublin hops. A long way from buttered popcorn, though. THat would be horrible.

blork -

I was at the Manx pub in Ottawa a few days ago and they had this on tap (or one like it -- I only remember "Church Key Chocolate Stout"). Unfortunately, they had run out! D'oh! I really wanted to try it.

Alan -

Another taste three weeks later. Just lovey. The smoke is there and maybe more than I indicated before - but not in the taste of the smoke but the taste of the wood being smoked. Think salmon plank. Now that I say that I am thinking this beer plus medium maple syrup as a reduction over salmon or as a baste for lamb. If I were to do anything I would add a level of whiskey malt echoing Raftman and a wee wee touch of light crystal malt. But that is not a suggestion for improvement. That is how <i>I</i> would hope to make a beer like this classic.