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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Alan -

See if you can find a couple of papers presented by Jan Folkerts at the 1996 Rensselarswijck Seminar at Albany: "Kiliiaen Van Rensselaer and the Agricultural Productivity in His Domain..." and "Farming for Bread and Beer: the commercial nature of New Netherlands agriculture..."

Ethan -

That's very cool! Of course, it also raises more questions than answers... as a brewer, I wonder about process with 100% malted wheat... lots of rests in mashing, I'd think, (decoction, even?) Or maybe some equivalent to rice hulls to make it easier to run off? Intriguing.

Will -

Sweet! Now only if we could find those brewing logs...

Craig -

But, that would ruin your anticipation for your long awaited trip to Albany.

Gary Gillman -

Good one Alan. Initially I wondered how a 100% wheat beer could be "heavy", but the term probably referred to alcohol strength.

Regarding the run-off, I'd think they used chaff to assist that, the hulls of various grains to act in effect as a filter.

IIRC, one (at least) of the Unibroue line is a strong wheat-based beer, not 100% but with a substantial wheat content, so it may be something like the old Hudson Valley wheat ales. The link between the now-disappeared, serial traditions of Hudson Valley brewing may well be in the high alcohol level...

Gary

Gary Gillman -

Just now thinking too of "wheat wine", a brewed, all-wheat alcoholic beverage you occasionally see in the line-up of U.S. craft brewers. That may be the closest modern approximation.

Gary

Bailey -

You can have a "jolly well done".

My first thought on reading 'heavy' was of the ripening used in English West Country white ales.

Steve Gates -

All very interesting Alan, the pursuit of the "what is Albany Ale?" question was beginning to appear like a quest for you but your patience and perserverance has paid off, well done. Is the Kingston mentioned above our Kingston or is it Kingston NY?

Alan -

Our Kingston. The stuff was sold here in 1816 by Richard Smith, whose store I think was where the Princess St parking lot next to S+R is now.

Alan -

Sorry. I see. No, in the quote that is Kingston NY on the Hudson. The last paragraph of my text is Kingston Ont.

Steve Gates -

Understood, the importance of Albany NY as a pre-eminent brewing centre in the US has totally escaped my observation until your blogging brought it to my attention. My field of vision, historically speaking, does not cross the 49th parallel as a rule but perhaps I need to become more North American in my thinking.

Alan -

Steve, as far as I can tell the importance of Albany NY as a pre-eminent brewing centre in the US has totally escaped all observation until this blogging brought it to our attention. Totally forgotten giant in the history of US beer.