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.
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.
A little history on how we discovered the existence of carbonation. A fun Friday read.