Dank, Bro.

One of the hottest descriptors for beer to come out of the last two years is ‘dank’. Specifically, it’s used to describe hop characters that are particularly resinous and reminiscent of marijuana. Personally, I’m not a huge fan of the term and it’s druggy overtones. You know what else is described as ‘dank’? Memes.

The term ‘meme’ was coined by Richard Dawkins and refers to essentially a little package or unit of cultural or ideological ‘data’ that may be transmitted from person to person like a gene through generations (or perhaps like a virus through populations). That’s the high-minded academic definition at least. In practice, a meme is a funny photograph, frequently with a caption, often used as a witty response to any discussion on the internet.

This is low-culture at its lowest. But sometimes the combination of an evocative image with a few simple words can be one of the most eloquent single pieces of communication you’ll ever see.

Now is this surprisingly long discussion of memes a thinly veiled excuse for me to use my blog to post a bunch of things that make me lol? You betcha. So here it is. A selection of dankest ‘craft’ beer memes for your enjoyment.

Good memes express something that resonates with people. Like when you’re visiting a small town, and you’re damn sure you won’t find any good beer in the local shops, but then you do:

On the other hand, some memes can express something deeply personal. Like my reaction every time Garage Project releases another weird beer packed full of exotic ingredients:

OK, let’s be honest. this is my REAL reaction every time Garage Project releases another weird beer packed full of exotic ingredients:

On other occasions, I don’t have strong opinions. This is me every time the whole “East Coast IPA” debate kicks off:

This, however, is my reaction when I read the Beer: The Beautiful Truth website:

Speaking of DB Breweries, here’s my reaction when Tui announced they were going to start making small-batch experimental beers:

A lot of my strongest feelings about the brewing industry come from talking to people who want to start breweries. Particularly when I hear a homebrewer talk about ‘turning pro’:

One of the great things about memes is that while they express universal emotions, they can be adapted to very specific audiences and milieus. Here’s one most brewers can probably relate to. You know when you’re trying out a new Pale Ale recipe and you get just the tiniest hint of something buttery hiding in the background?

And if we’re on the subject of beer recipes, how many brewers will confess to this little white lie?

Speaking of white lies; how many brewers that make clean, American-style Wheat Ales will pull this one?

And finally, here’s me every time some tries to once and for all define ‘craft’ beer:

Podcast: Will it Gaff?

With our passion for Shady now well established, Phil and I dig into the history of beer and softdrink blending, and seek an answer to the question nobody asked: Will it Gaff?

Joining us to blend beer with ginger beer is Annika Naschitzki, from Tiamana Brewery. She shares some great insights into German beer-blending traditions.

Will it Gaff can be streamed here, or over on the Beer Diary, or Annika’s blog, The Brewer’s Daughter. To download, click the icon in the top right corner, under the Soundcloud logo or go here.

Our title track is Square Beer by The Coconut Monkeyrocket.

Show Notes:

  • [11:10] – Our bottle of best bitter was infected. Out of public interest, we kept it in the show. Rather than publicly naming and shaming the Brewery, we edited out the their name and had a word with the brewer privately about it.
  • [21:20] – We realised after recording, that at no point do we explain what a Diesel is a 50/50 blend of Lager and Coke, sometimes drunk in Germany.

New Zealand’s Oldest ‘Craft’ Brewery: Further Discussion

Over a year ago I wrote this piece on what I considered to be New Zealand’s oldest ‘craft’ brewery, which has since become one of the most popular articles I’ve ever written. Since then, a few interesting points have been brought to my attention, which warrant further discussion. So let’s start with something that has been in the news lately…

Mike’s Went into Liquidation

White Cliffs, better known as Mike’s Brewery, was and (spoiler alert) still is my original pick for oldest brewer. Founded in 1989, it narrowly boxes out Sunshine Brewery for the title by two months.

Many of us were surprised and perhaps a little dismayed to hear in June that White Cliffs would be going into liquidation, due to outstanding Customs and Excise debt. But this wasn’t to be the end of Mike’s Beer. Owner and operator, Ron Trigg announced that he would be starting a new company (Mikes Holding’s Limited) and buying back White Cliff’s assets from liquidators, essentially starting Mike’s again, now unsaddled by historical debt.

I’ll be honest – it’s a somewhat dubious bit of company law that allows this and it can, to put it bluntly, be used by the unscrupulous to bilk creditors. I’ve criticised another brewery for doing this sort of manoeuvre in the past; which makes it a difficult move for me to support. But on the other hand, that not necessarily what’s happening with Mike’s. In fact it was revealed by Ron in an article in The Pursuit of Hoppiness Magazine, that Mike’s Holding’s Limited has taken on approximately $100,000 of debt from White Cliffs (Summer 2016, p. 47 link to the issue here). So it seems that Mike’s is trying to do the right thing by their creditors.

On balance, I’m happy that Mike’s lives on. The Triggs are friends and good people, and I don’t want Mike’s to disappear.

But what does that mean for their status as ‘Oldest Brewery’? If a brewery goes out of business, then starts up again with the same name, from the same location making the same product, is it fair to call it the same brewery? To make a call on the matter, I had to go back to my original criteria for judging oldest brewery – continuity of supply. Could I, as a punter, reasonably expect to go buy a beer, and it to be the same product?

The answer for Mike’s is yes. The product hasn’t changed; it’s the same beer, made by the same people, in the same place. What’s happened is some shuffling of paperwork, to write off an insurmountable amount of debt. Many consumers will never know it happened…

So Mike’s can, in my opinion, hold onto it’s Oldest Brewery title for now. But there’s another brewery that quite a few people have brought up, which I really should have addressed in my previous post.

What about the Shakespeare?

The Shakespeare Hotel was founded in 1898, and is often touted as having the oldest licence to sell alcohol.

The Shakespeare Hotel’s brewery was commissioned in 1986, three years before Mike’s, making it at the time, the first modern brewpub in the country. The original brewer was one Barry Newman. When I was writing the original post, I admit I dismissed The Shakespeare out of hand.

While The Shakespeare is currently a functioning brew pub, it was shut down some time in the 2000s and brewing did not take place there for several years. In fact it was Ben Middlemiss of contract brewery Ben Middlemiss Brewing who was instrumental in getting it going again:

It was once the most famous brew-pub in the city, but the brewery side of the operation was neglected and ended up being shut down. [Ben] Middlemiss asked if he could use it to make his own beer. “The owners weren’t interested in having the brewery going again and they seemed happy with me doing it myself, but the punters started to ask ‘When is there going to be beer again?'”…

Eventually [Shakespeare] beer did flow again, the Dogberry Pale Ale coming out just before Christmas 2011. (Donaldson, 2012, p. 127).

Obviously, a brewery closing down for a period of time will break the all-important criteria of continuous supply (this is one of the reasons I disqualified McCashin’s earlier). So I crossed The Shakespeare off the list.

Sometime after I published the previous post, I spoke to Ben about The Shakespeare Hotel and learned, to my surprise, brewing was shut down there as late as 2009. This means that far from being a long leave of absence, it was a period of roughly two years that no beer was produced, not the five or six years I had assumed earlier.

More recently though, when I spoke to Ben again, he dropped this bombshell:

When we refurbished and resurrected the brewery, Frances McCullough, the actual owner of the Shakespeare building and various other pubs around Auckland, was still pouring some of the beer left in the tanks from when Barry Newman  [The Shakespeare’s previous brewer] was still working there. I made them take it off as it was in a very bad state.

On the one hand, this revelation kind of puts a new spin on things. The rule of continuous supply may well have been nominally satisfied over almost all the two-year period the brewery was shut down. On the other hand, I also feel that to say The Shakespeare was still a functioning brewery, just because they hadn’t run out of beer yet, is kind of following the letter of the law, rather than the spirit, particularly if the beer should have gone down the drain a long time ago.

With this in mind, I can’t in good conscience, say that Shakespeare is a better candidate for the longest continuously operating brewery over Mike’s, who have delivered essentially the same products, fresh to customers uninterrupted, over the same time period.

And finally… Anchor Brewing

Almost a year after I published the original post, I was contacted via the comment section by one Warwick ‘Jamie’ Jameson, claiming that the true oldest, still operating ‘craft’ brewery is actually Anchor Brewing, also known as The Village Brewery, established 1984.

I honestly didn’t know what to make of this claim. I’d heard of Anchor Brewing – it’s still listed on Beer Tourist, and Martin Craig of Beertown had recently unearthed an article he wrote in 1993 about the brewery. But as far as I was aware, Anchor closed some time in the 90s. In fact I had it listed in The Craft Beer Graveyard. Was this true? I started digging.

From what I can tell, Anchor was indeed opened in Porirua in the mid eighties. Jameson says 1984, all other sources, including Richard Brimer’s Microbreweries of New Zealand (1995), and the Companies Office record it as opening in 1985, but let’s not split hairs.

Some rather fabulous Anchor Beer labels I found in the depths of Google. Note the VERY early use of the term 'Craft'.

Some rather fabulous Anchor Beer labels I found in the depths of Google. Note the VERY early use of the term ‘Craft’.

Anchor focused on making ‘Real Ale’ styles, and Jameson made some fairly bold claims about his beer. Not only did he state that “our beer is consistently the best in the world in terms of hop aroma and flavour”, he also claimed that it gave drinkers immunity to the common cold (Brimer, 1995, p.44). Unfortunately I can’t confirm either assertion.

But what about Anchor being the oldest still operating brewery? While Anchor still exists in the Companies register, Jameson says he sold the brewery in 1996 to “fund my ongoing scientific research into the true medicinal properties of beer”. Specifically how ‘hop related components’ may relate to a cure for AIDs. Whilst I must refrain from speculating on the matter, wouldn’t that be something? Jameson states that he is currently writing a paper on the subject for peer-review. I look forward to reading it.

I can find no evidence of any beer being produced or sold by Anchor or the Village Brewery after 1996. With no beer being produced for twenty years, Anchor Brewing must unfortunately, stay in the Craft Beer Graveyard.

BIBLIOGRAPHY

Michael Donaldson, Beer Nation: The Art & Heart of Kiwi Beer, 2012, Penguin Group.

Richard Brimer, Anne Russell, Microbreweries of New Zealand, 1995, Random House.

A full bibliography can also be found at the end my previous article on this subject, here.

 

 

Contracting an Illness

Published two weeks ago on Stuff was possibly one of the most interesting and important articles written about beer in New Zealand. This one by Michael Donaldson, talking about Tuatara brewing Townshend Brewery beers under contract. In the process, the Townshend beers became infected with a wild yeast or bacteria, causing the bottles to fountain when opened, and the beer itself to taste bad. Take a moment and give it a read.

I want to talk about it because it touches on a couple of interesting points about the brewing industry.

Two things that need to be said: First, my deepest sympathies for Martin. He’s been working so damn hard for eleven years now, and to have a set back like this is devastating. Not only from a personal point of view – disappointing customers – but from a financial point of view. Losing large quantities of stock, not to mention a distribution deal of this scale must be potentially ruinous for a business as small as Townshend.

Martin Townshend. Credit: Jed Soane/The Beer Project.

Martin Townshend.                                                                          Credit: Jed Soane/The Beer Project.

I’d also like to say I’m disappointed in Tuatara’s (now ex-) CEO’s reaction:

“[Shirtcliffe] believes the problem was caused by an over-estimation of demand for Townshend’s beer in six packs and as a result the beer spent a long time in unchilled storage and, because some of stock was unpasteurised, refermented in the bottle.”

In saying this, they’ve essentially denied any responsibility for producing faulty beer. But the assertion that gushing bottles was a result of ambient storage I find dubious.

Not mentioned in this article is the fact that it wasn’t only bottles that were infected, but also keg stock. I know this because I regularly ordered Townshend kegs from Tuatara for Golding’s. In October 2015 I contacted Tuatara about infected Pilsner kegs, and in January 2016 I contacted Martin directly about infected APA kegs (both of these beers were exhibiting what I’d call a ‘farmhouse character’ typical of wild yeast, and high levels of carbonation). At this point I stopped ordering Townshend beers unless I knew they’d been brewed by Martin in Moutere (none of which have ever shown signs of infection).

Add to this, the fact that I have literally never heard of commercially produced beer accidentally re-fermenting in bottles without an infection. Many, if not most ‘craft’ brewers in New Zealand do not pasteurise their bottles. These then go on to sit ambient in supermarket storerooms and off-licence shelves for up to months at a time, and yet gushing bottles are a very rare occurrence.

What all this suggests is that the root cause of the issue was probably an infection, and it was most likely occurring somewhere up-stream from the bottling line. But let’s not get too bogged down in brewing minutia.

As I see it, there are two wider issues at play here. As pointed out by Martin, we need better guidelines for contract brewing. Whilst I’m not hugely enamoured with the idea of extra legislation in this matter, minimum standards for labels would probably help in this regard. Forcing contractors to state where each beer was brewed would put some of the responsibility back on the brewery that made it. After all, no one wants their name attached to a faulty product.

However, I’m not convinced that labelling standards would address what is the core of the problem, which is accountability in the contract brewing process. If something goes wrong, we need clearly defined guidelines as to who is responsible at each stage in the brewing process. This isn’t just to protect contractors, but also to protect the breweries that make the beer on the contractor’s behalf as well.

Whilst things like infections and fermentation issues are the responsibility of the actual brewery that’s been contracted, other factors are the responsibility of the contractor. Things like recipe flaws, such as an inexperienced contractor supplying a recipe that will not actually work, or making decisions/specifications that negatively impact the finished product (I’ve heard of both of those happening). Protection for both parties in this situation is necessary.

Again, legislation might help, but what I might suggest is establishing a comprehensive legal framework that can be employed by any brewery, demarcating responsibilities for contract brewing. The Brewers Guild of New Zealand might be instrumental in establishing these; as well as a potential arbiter in the event of a dispute.

Now there probably was some sort of agreement, legally binding or not, in the Townshend/Tuatara deal, we don’t know for sure. But what we can say is that if there was, it was definitely not comprehensive enough. Just look at this line: “For his part Townshend didn’t realise the beer would be stored unchilled.” Storage of finished product is exactly the sort of thing that needs to be agreed upon beforehand. Beer has a limited shelf-life and I’m willing to bet few breweries would agree to a distribution deal if they knew their product was going to sit ambient.

I think the larger issue here is a lack of professionalism in the ‘craft’ brewing industry as a whole. We are transitioning from a cottage industry, to a large-scale, commercial one. That transition is not always going to be smooth. The simple fact of the matter is that many brewers, even surprisingly large ones, seem to behave as if they’re still making beer in their garage for their mates. It’s no way to build a mature, sustainable industry.

On the one hand, it’s easy to forgive a small, one or two person operation like Townshend for this sort of thing. When you have to do everything yourself, it’s easy to make mistakes. On the other hand, whether you’re making 50 litres, or 50 hectolitres, good business practices are essential.

Legal protection, accounting, cashflow, human resources, customer relations, brand management, logistics, health and safety, company culture: these are the boring, unsexy, business-wank-type-buzzwords words that no one wants to deal with. But  these are what breweries need to come to terms with with if they’re going to grow and prosper in the years to come. Because you can make the best beer in the world, but if you can’t run a business, you’ll have a hard time staying afloat to sell much of it.

To end on a positive note, Townshend beers are back being produced in Moutere and tasting great. You should pick one up next time you see them on tap or in stores. And give him a hug/high five next time you see him. He really has earned it.

 

 

How to Name a Beer

It was almost a year ago that I published a post laying out the difficulties of naming a brewery. Eleven months later, and with a bunch of new breweries popping up in New Zealand, none of which have ‘dog’ in the name, it’s high time we discussed the other side of the coin.

Beer names are an integral part of a brewery’s brand and identity. Just like a good brewery name, a good beer name attracts customers and ultimately, can sell more beer. And just like naming a brewery, there are certain pitfalls that brewers both young and old can fall into.

The advice I’m going to share with you is not meant as the be-all-and end-all, only a guideline. They’re my opinion only, and your gas mileage may vary. I have, however, built these guidelines over years of interacting with customers, and seeing what does and doesn’t seem to work. Of course, no offence to any brewers I use as examples. It doesn’t reflect on the quality of your beer, and if you’ve been calling your beer by a certain name for years, I am by no means suggesting you change it.

1. Make it Catchy

I realise I’m starting with a rule that’s incredibly difficult to define. What makes something catchy? Seems like almost a “I know it when I see it it” situation. But let’s take a stab at defining it anyway.

A good place to start is keeping it short and simple. Beer names can be longer than brewery names, sometimes substantially longer. Choice Bro’s I’m Afraid of Americans would be a good example of a long name that I think works (we’ll get to why names work soon).

Im_afraid

the art works nicely too.

But there is always a limit, and in my experience, if a customer can’t pronounce and/or remember the whole name of a beer from the time they’ve read the menu to when they make it to the bar, they’re less likely to order it or recommend it to a friend. The Moon Dog/Yeastie Boys collaborative beer Peter Piper’s Pickled Pepper Purple Peated Pale Ale (AKA The 7 ‘P’s) suffered from this.

Beyond keeping it short, what else can make it ‘catchy’? Hard to say. Poetic devices tend to help. Things like rhymingassonancealliteration and consonance can help. Names like Pils ‘n’ Thrills, Double Trouble, Red Rocks Reserve, Sauvignon Bomb employ these devices.

Likewise, humour can be a great tool for naming beers. In my experience, people can remember jokes easier than names. Puns and in particular beer-related ones, are often popular – like Four Horsemen of the Hopocalypse. But humour can be a double edged sword. Which brings me to…

2. Keep it Classy

Beers do need to be named in a manner that make them sound appetising. You might think it’s really funny to name your Porter with cacao nibs ‘Chocolate Starfish‘ (and so might your close friends), but be warned, a lot of people will be put off by the name and/or assume your beer literally tastes like arse. Also, I’m going to assume the people making/naming the beer are exactly the kind of horrific Dudebros we’ve all spent so long trying to exorcise from our industry and community.

Simple crassness aside, keeping it classy is a good principle to guide not only naming, but all sorts of branding and marketing decisions. I’m talking about controversy here. Stirring up controversy with a name that could be (or just is) sexist, racist, homophobic, etc. may be a cheap way to get media attention short term, but is a bad foundation for building a long-term customer base.

I won’t go into detail but I think we all know of breweries that have adopted this technique in the past. Ask them how it’s gone. Or I suggest reading Jim Vorel’s really excellent piece on the subject.

3. Themes are Good. sometimes.

Many breweries have themes to name their beers. For example Choice Bros. Uses Bowie lyricsPanhead has a hotrod motif (Super Charger, Blacktop, Boss Hog and so on), whereas Bach Brewing uses a beach theme in their beer names (Crayporter, Kingtide, Driftwood). Themes can be a great way to get build a consistent brand across a range of beers and in your customers consciousness. But they can get you into trouble in two different ways.

ParrotDog beer nice.

ParrotDog beer nice.

The first is slavish adherence. Breweries who stick too closely to a naming theme can end up painting themselves into a corner. ParrotDog for example, used almost exclusively dog or bird themed double-worded names for their beers (BloodHound, DeadCanary, BitterBitch). But coming up with names that fit that scheme is difficult, and we gradually saw them shift away from it with names such as RiwakaSecret, Pandemonium, and the RareBird series. Coming up with new beer names is hard enough, and imposing arbitrary restrictions on yourself only makes it harder.

The second way naming themes can get a brewery into trouble is when they make each of your beers essentially indistinguishable. For a really great illustration of this, we need to look overseas. Russian River, from Santa Rosa California. Their Barrel Aged/Belgian inspired range all have names that end in ~tion. As in: Redemption, Consecration, Damnation, Sanctification and so on. Now I’ve had a decent number of these beers, but I couldn’t tell you which ones. They’re all really excellent beers, but they’ve all sort of blended into one in my memory.

Likewise when naming beers, numbers are not your friend. Founders for example, uses years to name their beers – 1946, 2009, 1854, and so on. Again, I’ve had all of them, but could I tell you which one’s which? Nope.

4. Does it Do What it Says on the Tin?

In point five of How to Name a Brewery, I elaborated on the need to choose adjectives carefully – if you use an adjective in your brewery name that could theoretically apply to beer – a flavour, colour or aroma, customers will assume that it applies to your beer.

Now forgive me if it seems like I’m stating the obvious, but this principle applies doubly to beer names. The reason I am stating the obvious is that breweries still do it with surprising regularity. Infringements on this principle can be relatively minor – for example Townshend Black Arrow Pilsner which customers occasionally mistake for a dark beer, but because of the word ‘Pilsner’ mostly gets away with it. But sometimes a misplaced descriptor can cause real havoc with customers.

Pictured - one of my favourite Pilsners in New Zealand.

Pictured – one of my favourite Pilsners in New Zealand.

I still have vivid memories of pouring a beer at Hashigo (quite a few years ago) that committed this sin – Liberty Brewing Sexual Chocolate1. Sexual Chocolate was a beer that, although somewhat sexy, was not very chocolatey at all (it was a hoppy Brown Ale). Customers would order a Sexual Chocolate, and then almost immediately return it, claiming I’d poured the wrong beer: they were expecting a chocolate porter.

Eventually I started warning customers: “this beer is not very chocolatey, do you want to try it before you order?” If your beer needs to come with a disclaimer, then you should probably reconsider the name. I like to call this the ‘Does it do What it Says on the Tin?’ test.2

So let’s review. You’ve brewed a beer, picked out a name that’s short, punchy, uncontroversial, and accurately sells the beer’s attributes. But you’re not there yet, you have to do one more thing.

5. Google It

Maybe I should really say Untappd it, but either way, check to see if any other brewery is using the same name. On this one I’m talking from experience. Many years ago, I made a video of a collaboration brew between Garage Project and Nøgne Ø Brewery. The beer needed a name and I suggested Good as Gøld, without checking it on Untappd or RateBeer. Silly me, because it already existed. I really should have checked.

Eventually, the beer would be called 'Summer Sommer'.

Eventually, the beer would be called Summer Sommer.

Stouches over names are fairly infrequent, but double-ups can happen quite often. If a name seems absolutely perfect, there’s a good chance that someone else has got to it before you. Which isn’t to say that double-ups are necessarily a disaster. If a little brewery in another country that will never ever be seen in New Zealand is already using a name, then go right ahead anyway. But if it’s another NZ brewery using it, you need to start again, out of courtesy if nothing else.

It is, however, a different matter if it’s a really famous or iconic beer from another country. If an NZ brewery ever dared to name a beer, ‘Pliny the Elder’, ‘Heady Topper’, or ‘Sculpin’, then they fully deserve to be dragged over a bed of hot coals.


Coming up with names for anything is hard – just ask any parent. Some breweries have a knack for it, while others seem to struggle more. These guidelines are a good place to start, but they’re also not bullet proof. I can think of some absolutely terribly named beers out there that don’t technically break these rules, but are still somehow clunky, unappealing, or just sound wrong.

If a brewer ever wants to run a name past me, feel free. You can reach me on twitter any time.


 NOTES

1. There seems to be no record of this beer online except in DEEP in Hashigo’s newsletter archives

2. Strangely enough, Yeastie Boys did the exact same thing with their beer Kid Chocolate, which had almost nothing chocolatey about it at all. Yes, that was released seven years ago. I have a long memory and I’ve been doing this for a long time. 

What Your Beer Choice Says About You

Today the world of beer has become fragmented. Where once in New Zealand it was ‘lager’, ‘draught’ or if you were very lucky, ‘dark’. But now we have any sort of beer you can imagine (and several you can’t). But how does your beer choice reflect on you?

The internet is full of silly great advice for American beer drinkers, but what about the humble Kiwi? What do our beer choices say about us? Well, fret no more. Here’s the definitive list:

Lager/Pilsner

You are most likely right-handed. Also you like lager.

Source.

Fig. 1: A Lager                                                    Source.

Pale Ale

Your height is probably between 132-192 centimetres tall. You like hoppy, pale beers.

Fig. 2: A Pale Ale Source.

Fig. 2: A Pale Ale                                                  Source.

Wheat Beer

Bad news: you probably have herpes, most likely without knowing it. And you like wheat beers.

Mild/Bitter/ESB

Good news: you are probably immune to leprosy. You’re also a fan of traditional English ales.

Fig. 3: An ESB Source.

Fig. 3: An ESB                                                                                             Source.

Stout/Porter

If you’re European, there’s a statistical certainty you’re a descendant of Charlemagne. And you like dark beer.

IPA

If you’re male, there is a ~1/200 chance you’re a direct descendant from Genghis Khan. If you’re a Chinese male, that figure goes up to ~1/12. You’re also an IPA enthusiast.

Fig. 4: An IPA Source.

Fig. 4: An IPA                                                                                    Source.

Black IPA

You’re a weirdo.

Sour/Wild Beer

Your liver is worth ~$157,000 (US) on the black market. Of course, drinking too much of that sour beer you love may decrease that value. The good news is, it should increase its value as foie gras.

Fig. 5: A sour Beer    Source.

Fig. 5: A Sour Beer                                              Source.

Barleywine

You’re hopefully too smart to fall into lazy stereotyping of beer drinkers according to style, glass preference, gender, class, race, ethnicity or any other silly, arbitrary, irrelevant factor.

And you like Barleywine.

Fig. 6: Several Barleywines     Source.

Fig. 6: Several Barleywines                                                     Source.

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Cat Beer.gif

Scott was right – it’s just not clickbait without a cat gif.

Podcast: Will it Shandy?

There’s something not many people know about me. I love shandies and radlers – the humble blend of beer and lemonade. Phil Cook, my friend and colleague also shares this passion.

We got together one warm summer’s evening with a selection of beers that might be considered ‘unconventional’ blending material, in a quest to answer that age old question that has plagued humanity: “Will it Shandy?”

 

Will it Shandy can be streamed here, or over on The Beer Diary. To download, click the icon in the top right corner, under the Soundcloud logo or go here.

Our title track is Square Beer by The Coconut Monkeyrocket.