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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The Beer Nut -

There's a definite unreconstructed-male cachet about beer you had to open with a screwdriver.

Zythophile -

Indeed - "something of a breakthrough" was normally extremely difficult, and frequently involved banging the sharp end of a pair of scissors against the top of the tin, because nobody had brought along one of the special => - shaped openers …not that it was worth drinking when you got the tin open anyway, and besides, all the violence that went into the opening meant the beer was so shaken up, most of it sprayed all over the ceiling.

Happy days.

Anyway, Party Sevens were for rich kids, all I could afford was a Party Four.

Jon -

Glad you liked my post, and are curious about the RSC's interest in Party Seven.

The can itself is an iconic image and, even if the beer wasn't exactly delicious, the technology employed in the beer cans went on to pervade all of can-kind. Your average tin of tomatoes will be white, not metallic, on the inside, as the acidic tomato juice takes on a distinct metal tang when stored in unprotected tins. That white polymer covering is the great-grandchild of the vinyl they used for Krueger's Finest in 1935.

So getting people to remember the seven-pint monster (six if you discount the one decorating the ceiling shortly after opening) neatly leads them to the 75th anniversary of the beer can, and the important leaps forward in chemistry/engineering research it took to bring the world beer in tins.

To balance the issue I shall have to look into the chemistry that goes into the other side of the fence: real ale. While a lot of people will see "chemistry" and only think "preservatives" and "colourings", I bet there's some great reactions in the casks that give real ales such character and individuality.

Also gratified to read your glowing praise of Ian Hornsey's beer book! Definitely a great tome of well-researched history and science.