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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Gary Gillman -

Alan, my suggestion would be to lay in some newly-brewed, bottled-conditioned ales or stouts. If you do this, this will serve as a kind of March beer of yore, where it comes into best shape by the next harvest time more or less. To ensure a fairly fresh product (so it isn't too far aged already), I would go with any Ontario or U.S. bottle-conditioned beer you can find provided at least 5% ABV, or again any unfiltered porter or stout over that strength.

If you need to or decide to use filtered beers, I'd make them strong ones, at least 6% but preferably more. The weaker they are, the less likely they will age well in the time frames you mentioned.

For top quality refreshing beers, keep some Czechvar or Urquell in the fridge, in Toronto we are getting them at about 4 and 3 months respectively from packaging and they are primo. Ditto King Pilsener or Steamwhistle pilsener,made locally as you know but very much in the Germano-Czech lager tradition and very good. You can do a long aging (6-9 months) in the lagering style if you could obtain unfiltered lager, but there is the rub. Creemore Keller Beer works fine for this purpose, but it is only brewed in early summer I believe. I am not aware of any others easily available, but you could ask ay the U.S. outlets you frequent. I was surprised how a lengthy lagering really did improve the drink in many ways.

My cellar is very basic: a cardboard box filled mostly with various porters and stouts, and cold lagers and imported U.K. ales in the fridge for current consumption.

Gary

Stan Hieronymus -

Stay light on hop bomb IPAs - I mean light in balance. By all means buy them, but drink them as fresh as you can. American hop aromas are not built to last.

Craig -

I buy a six pack a week. Yeah, yeah I know, it's expensive. But it forces me to go to the beer distributor an see what's out there. I have one beer, while making dinner. On Fridays (okay maybe on Thursdays too) I hit the Lionheart Pub right after work and sample a few of their offerings on draft. It makes the whole process active, rather than passive. I HAVE to go somewhere. It keeps me from drinking too much and I get a great variety.

Tom -

I've been very much enjoying the various Great Divide Yetis that I have salted away--22 oz. bottles of the different oak-aged versions as well as 12 oz. bottles of the regular variety--and all have rewarded me for my investment in time.