it's getting to be a habit. I now take the week off around my birthday to do chores in the garden, to put off filling out my tax forms, to watch a lot of the new season of baseball and to have a beer on a Wednesday at 1:35 in the afternoon. Loping the limbs of trees. That sort of thing. And a dump run. Have to haul loads of accumulated crap out of the house and shed then drive it to the dump. That's a big day each year. That's not live footage up there, by the way. That is mid-August in 2011. Four months half assed puttering needed to get to that point. You think that rhubarb is anywhere near that spot now?
- I am told fourth hand that the changes coming to beer retailing in Ontario are bigger than have been discussed. I won't hold my breath. First, the starting point is so restricted and compromised that anything will be mind boggling. Plus it's Ontario. Not that anyone is really upset about the status quo. Ontario was founded and long been governed by our betters. It's a sleepy place. Expect an outbreak of a new form of the somewhat dull.
- More of a cottage industry than even a craft... really... isn't it.
- Boak and Bailey have a good discussion going about the place of herbs and fruit flavours in beer. As you might expect, I know them to be nothing more than alcopops. But is there another reality? Could it be in the 4,000 brewery universe that it is inevitable many brewers have no choice and will have to make a buck trading in fringy beers to the unsuspecting?
- I coined "anthropozythic" this week which is timely as Stan was asking when I came up with "big craft" the other day.
- The U.S. Craft Brewers Conference is on in Portland Oregon and Twitter is ablaze with silly comments from those entrenched in positions for life pushing the small and the craft to achieve industrial scale standardization, preaching individualization in a huge conference hall with one big screen. Jings. But how else could you manage lock step obedience and hierarchy?
- Tandleman makes an interesting observation about how real is real really when a really big gloop of yeast is extracted from a cask.
And there you have it. Half way through my "in residence" week. Onion, leeks, parsnips and parsley all over-wintered well while the chives and rhubarb have started up again as usual. Bok choi, sugar snap pea, beet and lettuce seed all now in the ground. Begun. Screw you winter.