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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Jonathan -

It seems to me like the CCBA was being a little paranoid, and at the same time preventative. Unless distillation occurs, a beverage should not be considered distilled. With that said, the TTB considers Sake as beer, although the two are completely different. As per your last question, that depends on the person. Some may wish a beer to be a different thing, but the beer is most certainly not a distilled spirit, regardless of inevitable leeching of compounds (except ethanol, which will likely have evaporated long ago).

Sid Boggle -

IIRC, Fullers in the UK had a similar problem with the HM Revenue & Customs over their barrel-aged beers - the Brewer's Reserve beers.
Ironically, under an old law which protects the Scottish distilling industry, English brewers could be re-classified as distillers even if they don't operate a still, making their beer liable for the higher duty rate. I think the arrangement is that barrel-aged beer can't be any stronger than the highest-ABV beer in the brewers' range. John Keeling can clean up any mis-communicated points...

Alan -

Yet a portion of the fluid was clearly distilled. Before, there was beer, a first fluid went into the barrel and a portion of it soaked into the barrel waiting to be drawn out by the later introduced beer. Poor spirits. Think of it from its perspective. Just because it gets co-located with ale, it loses its own identity under law. Terrible thing.

KISS Brew -

Wouldn't it make more sense to classify distilled beverages more carefully (e.g. product of distilling) than to write in exceptions for creative brewing methods?