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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Joern Idar Kvig -

An interesting thought you present. I have more time for a local 2.5 star beer, without a doubt. Why? Impossible to say, but I know I reacted when I saw a friend of me sending a picture of an imported beer at a brewpub he visited for the first time. I can get that import everywhere, no time for that, but how about their locally produced beer? If I am visiting new cities I try my best to eat and drink "local". So to speak.
Does it get an extra half star just because I travelled far to taste it? No. But will I prefer it because it`s the local brewery? Yes. Even if its "just okey".

Alan -

So "local" can mean two things: (1) native to an area where I am visiting or (2) from my home area. I would think the value one attaches to each might be different.

Nick -

The appeal of local to me is in the freshness. Freshness counts for a lot and generally makes a 2 star beer worth 2.5 stars. As I go on, I'm less and less likely to buy an imported beer. Having had fresh Westmalle Tripel and Saison Dupont, drinking imported ones from the local bottleshop is a bit depressing.

So in my mind, both definitions of local are equal.

I live in Tasmania though which is small enough to count everything as local and doesn't have anything like the number of beer choices you're dealing with.

Alan -

Tasmania! Good to hear from you.

This is maybe another thing or too. See, I like stale beers in the sense that I like big beers even hoppy ones to have aged a bit. I like the edges rounded and maybe some other acids will develop. Fresh is just the opposite of that so if you prefer that, go for it.

But local can be unintentionally aged. It can sit on a shelf as better known imports or big craft get bought up first. So... would you prefer a freshly imported Belgian or a older local craft brew? What does your first reaction tell you?