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."


Comments are locked. No additional comments may be posted.

Bailey -

Concealing or changing the colour can be fun...

steve -

pegs on the noses to taste before taking off to show how much of taste is smell

Craig -

I don't think I could smell anything today. My olfactory nerve has been seared by Superbowl induced, Buffalo wing sauce.

Ethan -

Nicely played, sir! thoughts on thoughts:

1) Stone v. Sixpoint: Sixpoint is hearkening back to an older, beer-design ethos, I feel, very industrial, utilitarian- content is king, form is function. Stone is going at once both more 'romantic' (in it's original sense) and... dangerous. But I think in both cases, their design is well-aligned with their beer-making ethos. ethoses? Whichever. I'll never forget reading the copy on an Arrogant Bastard for the first time, and saying back to the bottle "Screw you, 'I'm not worthy': watch me like the crap out of this beer" BrewDog is a pale imitation of Stone in this respect.
2) I don't price my beer by the litre, though I could give it a try. I'd also have to convert $CDN to greenbacks, but then I'd also have to account for Canada's tax vagaries vs. America's, then consider the distribution and import levels, etc. It's hard to call it apples-to-apples, were I to do the same analysis, is my point. The metric I fear many consumers use is ratio of cost to ABV, though there is some validity to it, too; higher ABV beers must cost more to make. They also keep longer and ought be drunk in lower volume, which one might expect to be a force of parity, but that's not the case in reality.
3) Regionalisms Of Tastes indeed: the people of Syracuse have a tolerance for diacetyl that I sure cannot get behind, but I still wish Middle Ages the best.
4) The speed of smell < the speed of suck.
5) Pretty sure both directions are at play: bottom-up, as flavor triggers associations, and top-down, as memory connects to more associations and the flavors then become names which themselves feed more associations, recursively, until you quit and just experience it.