Reading this story about what is probably the most expensive pint in the world, I really hope that scientists are able to use what’s in those cans to analyze yeast and other materials to tell us more about how things have changed.
It’s a cool piece of history, no question and I’m glad they’ll be on display somewhere, too. I just am hoping that a little more will come of it.
Maybe I’m being naive though and there’s just no way to examine the cans and contents without ruining what makes them valuable. That would be unfortunate but I can certainly understand why they wouldn’t be given further examination.
I’m not in Washington DC anytime soon but hey, maybe you will be and can check out the current exhibit on craft brewing at the Smithsonian.
NPR recently did a neat interview with Theresa McCulla of the Smithsonian, who I first heard about in 2017 and probably has one of the coolest jobs ever!
I always love the stories about scientists and breweries doing something together. The research this scientist gets to do just makes me happy-that people are doing it and people are interested in it.
When asked by people who are neophytes to craft brewing, I always tell them that one of, if not the most difficult style of beer to brew is a light lager. Simply because; you cannot mess it up. If that beer is flawed in any way, everyone will know it.
This article goes into some cool history and science on the subject.
My friend Aaron sent me this story from Canada and it’s a fun read. Thinking about it, there ARE beers that you’d have to pay me to drink. Except Old German: I’m never touching that stuff again.
Edit: I thought it was Wednesday, so…you get tomorrow’s post today!
I wrote not too long ago about about how I think breweries might be well served to focus on a few styles and have those always there, then branch out into other stuff.
Zoiglhaus is a pretty good example of what I’m talking about and this article on the Beervana blog talks about the potato ale they’re making, along with other obscure styles from history.
I like this for multiple reasons; First, the rotating schedule allows for those seasonal ales to be on long enough that the process can be refined and honed. As a consumer, that means I get better beer. Second, seeing revival styles is always a thrill for me and as an aficionado, valuing the history of beer and brewing is important to me.
But, you know….getting better beer is where it’s at and having those standard ale be the centerpiece of it is exactly what I like.