A Good Beer Blog

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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."


Comments

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Barry M -

Funny, that. Some recent books I've perused, like Randy Mosher's Tasting Beer, and a recent drive, Beer Naturally from the Irish Brewers Association, all say pour it straight in with none of this 45° nonsense (which is how I tend to pour, give or take 45°s).

Like you, I'll pour it how I damn well please, and at least if I pour it the same way every time, there's an equal amount of pollutants, so everything evens out, relatively speaking. :D

Travis Graham -

You'll never get a two finger size head at a bar/restaurant, unless it's a specialty place. Bartenders are too worried about their customers thinking they're trying to gyp them.

Matt -

I guess I have been a polluter all my life as well.....

The Professor -

I always pour straight down, in a slightly oversized glass. I do that because I _want_ to release the co2 ... there is usually too much carbonation for my taste in most American bottled beers, and this is the remedy for that.

Beer Drinker -

I couldn't agree more. The other thing you can always do is drink it right from the bottle! or can!

Bailey -

I don't have a ritual or anything, but I know when I've got it right for a particular beer. The other day, I poured a bottle conditioned beer very gently into a super-clean glass and watched a head just emerge as if by magic. There is something in the theory that 'volatile compounds' (e.g. hop aromas) dissipate if the beer's mistreated but, to be honest, by the time a bottle has travelled any distance, been thrown around in a warehouse, and then stuck in a fridge for three months, nothing I can do while pouring it is going to do *that* much more damage.