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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Jay Brooks -

I'm a bit put off by the inference (or is he downright implying) that critics who write "on websites in particular" are "vulgar" and don't warrant any attention. But "serious and well-disposed writers" — you know, the ones in print — once they pipe up with the same ideas, then, and presumably only then, can attention be paid. As a professional writer who writes in both places (doesn't everybody these days?) what's with the cheap shot at online writing?

Pivní Filosof -

Because many of them are fearing threatened, that they'll become irrelevant. And with printed media slowly going the way of the dinosaurs, that fear becomes stronger and stronger.

In the past, theirs was the Holy Word when it came to, in this case, beer. Their readers could hardly cross check the facts exposed by these authors and they had little chance to bring attention to eventual mistakes the authors may publish (yes, they could send a letter to the editor, which could also be thoroughly ignored).

Blogs, on the other hand, give the reader the option of adding more information, correcting mistakes, opening debates, challenging the authors ideas and opinions and on top of that, they can speak about things are of more immediate interest. However much Mr. Protz might know about beer and brewing, I don't think there is a whole lot he can tell me about what's happening in The Czech Rep., Spain or Argentina, for example, and that, among other things, is where blogs have a great advantage and that is why their popularity is increasing, much to the chagrin of Protz, Alan Brewer and their likes.

dave -

Also since they changed the fermentation process to speed it up, which then means they make (and sell) more beer, doesn't that mean they did go along with "the forces of commercialism" (just not through the purchase of cheaper ingredients)?

Confusing piece.

Ron Pattinson -

I currently running my annual competition for bullshit in historical beer writing: the Protz Shield and the Papazian Cup:


Joe Stange -

By 'websites' he might be talking about Ratebeer/BeerAdvocate-type free-for-alls, not necessarily beer blogs.

Anyway, isn't all this stuff with Chimay old news?

Alan -

It might be if I was aware of what the news actually was about Chimay.

Alan -

Remember, too, that Protz went "freaky handbags" over his own website's former capacity to accept comments at his now dead blog.