A friend sent me this very cool story about a man who has created his own beer stein museum. I don’t know when I’ll be in Virginia, but this would be an amazing place to check out if I get there.
I don’t know that I want to know that badly, for once.
And for your fun Friday post; a Youtube channel that seems to be equal part beer reviews and folk bands rockin’ out. Enjoy!
Here’s an interesting take on homebrewing in America: namely, less people are doing it than before.
What I am reminded of is that anecdotes are not data, and that the fact that less people have to Google “homebrewing” as a term isn’t necessarily an indicator that the hobby is “dying”. I know that in the homebrew club I belong to, membership has been slowly on the rise-but again, that isn’t proof.
In a rare instance, the comments of the essay are worth reading: bringing up other reasonable concerns such as ‘we don’t have as much money as we used to’ (provably true), ‘you seem to need a LOT of specialized equipment now’ (false, but with qualifiers), or ‘homebrew shop websites are kinda trash’ (well…YMMV) as reasonable barriers to entry.
The one argument that I think holds water is that commercial breweries are prolific enough, both in volume and scope, that the needs of most of the audience is being served. Gluten free ales? You got it. Belgian browns made with chocolate and peanut butter? Someone’s doing it.
Part of the drive to homebrew does come from wanting to make the beer that the market doesn’t provide…but if the market is providing then what you have is a nice hobby. A hobby that maybe you don’t have to put as much time into as you did before.
For the time being though, I see new people getting into it and at least as far as my homebrew club is concerned, a drive to educate and help new people learn and connect. Connections with people are what keep anything lively and thriving: community matters.
Still, I have to wonder if homebrewing will become-if it isn’t already-the kind of thing that people who knit, or rebuild old cars do.
The more interesting a beverage tastes, the more I don’t mind drinking it alone. But the more interesting it tastes, the more I want to share it. Bland things are only acceptable when shared: at least you know you’re all in it together, then.
A little history on how we discovered the existence of carbonation. A fun Friday read.
I can tell something is wrong visually-the head on this beer has bubbles that are too big, and the head itself is too thick while somehow not being dense. That’s not the only issue though; there isn’t any malt or hop nose that I can pick up. For a beer that has this much carbonation, more scent would be something I would expect.
What I can pick up on the nose is more of a sour yeast nose, akin to a lager.
The flavors aren’t what I would hope, either. It isn’t thin, so that’s an upside, but the malt qualities aren’t there. This ale is neither roasted nor sweet, and it’s not as if there are hops to give me something to look forward to, either.
Even if there were, everything is just wiped by the dominant effervesce and a note of sourness. It’s not overwhelming, the beer isn’t undrinkable but it definitely isn’t my best effort. The mouthfeel gets dry in the corners and roof of my mouth, and the flavors just don’t come through.
I’m not sure if the yeast got infected on storage-this is most likely-or if it’s just an inappropriate yeast to use for this style. Knowing that I know, odds are the error is likely on my end. So I’ll have to try to ensure I’m sanitizing everything correctly, going forward.
Brew date: 10/7/18
5 lb Maiden Voyage pale malt
.75 biscuit, Caramunich, Admiral’s Hearth
.5 lb Dextrapils, C30
Fermentables: 5 lb LME
1 oz Chinook, .5 oz Nelson Chauvin @ 60
.5 oz Nelson Chauvin @ 5
Yeast: Imperial’s Flagship
Put into secondary on 10/26, bottled 10/28