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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Gavin -

I recently purchased two bottles of old ale. A bottle of 1902 Bass Kings Ale and a bottle of 1927 Bass Prince of Wales Ale. I'm really tempted to open one to see what it's like but it would seem such a real shame. I'm told it tastes just like Marmite

Stephen Beaumont -

Theo Musso at Baladin uses a solera-style method with his Xyauyu beers, but I think those are too expensive for you, Alan.

Old beers are interesting, but I think they have to be purchased by someone else to be objectively appraised. When you buy them yourself, there is the tendency -- entirely understandable -- to see only the best in them, thus justifying the expense.

Stephen Beaumont -

Sorry, Teo Musso, not Theo.

Alan -

"Theo Musso at Baladin uses a solera-style method with his Xyauyu beers, but I think those are too expensive for you, Alan."

Yes, my budget does not include the rocket ship to that planet. ;-) Really, Teo Musso at Baladin makes Xyauyu beer??? That's sounds like a line out of "The Life Aquatic."

That all being aside, here is a useful review of George Jetson's favorite brew. Price? Yes, at $40 bucks and up for half a litre (even if less in Italy) it is hard to suggest that it is good value - especially when there is no indication that the premium is not based on snob appeal or transit as opposed to actual cost inputs - and as compared to, say, incredibly interesting but much cheaper strong beers by say Hair of the Dog. Yet, the BAers have gone mental as anything for it.

Alan -

Tangentially related: Joe on chicanery past the brewery gate and how to avoid it.

Alan -

One big woooooooooot for a value priced solara ale out of Buffalooo!

David -

I agree with Ethan. Beer just was not meant to age well. I own several very old Guinness and Bass bottles. I have never opened one probably won't. It is fun to collect them though!

Gary Gillman -

Alan, here is an Englishman describing his solera method - he calls it marrying - which he says will result in ale "remote from hardness and acidity" (a clue that properly aged beer in England was not, or should not have been, sour). He writes in the early 1800's:

Alan -

Interesting. It seems to be a fairly simple solera as only one class of beer could be drawn from it. A ten barrel solera with a 4-3-2-1 configuration could have at least 4 beers coming out of it but this is certainly the same concept.

Gary Gillman -

Generally the same concept I would say albeit he is add fresh wort rather than finished beer. It would probably work too with newly brewed, unfiltered beer. But anyway the idea of the marrying of successive ages is similar to a traditional solera.

Which brewer will re-introduce a "betrothed" ale?


dave -

hi ive got a bottle of thomas hardy,s ale its got a bottle no which is bottle G 11779 brewed and bottled by eldrdge pope &co ltd dorchester brewery dorset any i dear of value or should i just drink it