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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Bailey -

Some of this would seem to be a symptom of PR/marketing people who aren't especially interested in beer dealing with journalists who aren't especially interested, either.

Alan -

I need to find some pro-disco music reviews from the time. Don't get me wrong. I love the slapping bass but I am also aware of the connection between a boogie wonderland and a gin palace.

Alan -

You knew my comment was a plea for help. [*sniff*]

Alan -

That article is gold. Not enough of pro-disco content though the idea of "presentation" is interesting. Is that the hipster's snifter glass?

Mark -

Frozen, vacuum sealed hops do preserve the aromatics and bittering properties much better than any other storage method. This isn't anything new.

ethan -

On point 3, reminds me of Mitch Headberg's line, actually: "I used to do drugs. I *still* do drugs, but I also used to."

And Mark's totally correct re. point 1: the colder the better. Just because we were once ok with cheesy hops doesn't mean progress in storage is a bad thing. If you prefer rancid hop oils, I can't help you, man- but a phoney claim? I can't say I agree.

Alan -

I was going to say that about hops, that when I home brewed the dried whole leaf hops were brought out of a cube freezer. But I thought the "when I was a home brewer" argument wasn't as strong as hundreds of years of western civilization.

Stan Hieronymus -

The way I interpreted the story was that the hops would be frozen (almost) immediately after they were picked, as opposed to kilned, packaged and then possibly frozen.

The thinking is that this makes them more like "fresh" or "wet" hops. Kirin in Japan also has been researching this.

Alan -

So it is far along the diminishing return curve?

Stan Hieronymus -

It is most accurate to simply describe unkilned hops as different than kilned. Some oils/compounds are reduced during kilning, but new ones emerge.

Alan -

Just like freezing, no? I mean hops are not immune from effects shared by other plant matter.