A Beer Bestiary

bestiary
A Bestiary is an old-fashioned idea, from the Middles Ages, where various animals and other creatures, often fanciful, mythical and fictitious, were illustrated, and then there was a detailed description of each beast, usually accompanied by an allegorical story with a moral or religious teaching. You can see examples of many of these imaginary creatures at the Medieval Bestiary. A Los Angeles illustrator and graphic designer, Ian O’Phelan, has created a modern version, which he calls a “Beer Bestiary.” With just four mythical creatures in his bestiary, his fantastic four you’ll likely recognize, if not individually, at least for what they can become as a superhero team, your next beer.

Barley Beast
OPhelan-barley
Virginal Hops
OPhelan-hops
Water Bear
OPhelan-water
Cockatrice d’Yeast
OPhelan-yeast

Where Do You Fit In The Next Session?

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For our 94th Session, our host for the second time is Adrian Dingle, better known online simply as Ding through his Ding’s Beer Blog. For his topic, he’s asking folks to ponder their place in the world. Not the wider world, the whole ball of wax, but our little self-staked piece of it, the collective known as the beer community, or “Your role in the beer ‘scene’. What it is?

[W]here do you see yourself? Are you simply a cog in the commercial machine if you work for a brewery, store or distributor? Are you nothing more than an interested consumer? Are you JUST a consumer? Are you a beer evangelist? Are you a wannabe, beer ‘professional’? Are you a beer writer? All of the above? Some of the above? None of the above? Where do you fit, and how do you see your own role in the beer landscape?

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So time for a little self-examination — rubber gloves not included. To participate in December’s Session, simply try to figure out your very existence and post your answer on Ding’s comments section to his announcement or otherwise send Ding your link to your contribution by December 5th.

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Which one are you?

Brewing: Love & Talent With Peter Bouckaert

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You’re probably familiar with Ted Talks, but there’s also independently organized Ted events, known as TEDx. Recently Peter Bouckaert, the brewmaster at New Belgium Brewing gave one at TEDxCSU, the Fort Collins extension of the talks. In the talk, “[h]e explains his personal journey of challenging limitations to “brew” together a life of creativity,” and the YouTube page describes Peter as having “made a career through utilizing innovation and working outside the box.”

A Belgian native, he is a Biochemistry engineer, with a specialization in Brewing and Fermentation technology from the University of Ghent, Belgium. Before joining New Belgium in 1996, and moving to the US, he worked in the Belgian brewery world in breweries with difficult to pronounce names like Zulte and the world renowned Rodenbach. He was the 2013 winner of the Russell Schehrer award for innovation in Brewing.

It’s only a little longer than fifteen minutes. I only wish it was longer. Enjoy.

Session #93: Beer Travel

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Our 93rd Session is hosted is Brian Devine, who writes The Roaming Pint, along with Maria Scarpello, and the pair “have been traveling around in their 29-foot RV, named Stanley, since August 2010 seeking out all kinds of great beer destinations.” For their topic, they’ve understandably chosen Beer Travel.

Since travel is such an important part of our lives I wanted our topic to focus on beer travel. In Session #29, Beer by Bart asked writers to tell them about their favorite beer trips to which they got some great responses of personal favorites and general tips for certain cities.

So as not to tread over old ground my question is going to focus on the “why” more than the “what”. So I ask you fellow bloggers and beer lovers, why is it important for us to visit the place the where our beers are made? Why does drinking from source always seem like a better and more valuable experience? Is it simply a matter of getting the beer at it’s freshest or is it more akin to pilgrimage to pay respect and understand the circumstances of the beer better?

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Beer travel has exploded in the last few decades and has become a far bigger part of the success of smaller and local breweries than we often acknowledge. When I was a kid — yes, I’m old — most of the big breweries offered tours but because there were so few operating in the U.S., they were few are far between. Before I was old enough to drink I’d been inside the Budweiser brewery in Virginia (then associated with what used to be called Busch Gardens: The Old Country, an amusement park in Williamsburg), Yuengling (not too far from where I grew up in Pennsylvania) and the old Reading brewery in my hometown (though not for a tour, my stepfather stopped by to see a friend, with me in tow). But apart from the national breweries and the regionals hanging on by their fingernails, there simply wasn’t a lot of beer tourism opportunities around.

Abroad was slightly different, certainly in nations with rich brewing traditions. But this was before Americans traveled very much, before air travel became affordable for many more people. When I was young, a trip by plane was rare for almost everybody I knew. I was ten before I set foot on a plane, and I still beat many of my friends into the air. By contrast, my kids had flown maybe a dozen times before they reached double digits, and tellingly they’ve been complaining lately that it’s been far too long since we’ve taken a vacation via airplane (so we’re spending Thanksgiving in Hawaii). But back then, most people who discovered good beer in other countries were stationed there as part of their military service or had business travel in Europe. You hear that story repeated a lot.

My first trip to England was in 1982, when I was still a civilian, but I still managed to visit a couple of breweries — Fuller’s and the old Orange Brewery in Pimlico, an early British brew pub. But among my friends, at least, that was still a rarity. I moved to California in 1985, and between the many new breweries opening then along with Safeway’s Liquor Barn chain, things finally started to open up. But it’s been a slow, if steady climb. With renewed interest in beer generally, travel to beer locations like England, Belgium, Germany and the Czech Republic seemed to increase dramatically, and there were tour companies set up for the occasional beer tour, and some of the early beer magazines set up their own tours, as well. Little by little, breweries started getting more visitors each year. The smart ones prepared for them, hired tour guides, created gift shops with merchandise to sell, added tap rooms for sampling, which only increased the people coming.

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Inside the Trappist brewery at Rochefort.

In the 2000s, beer weeks started emerging, providing even greater incentives for beer travel. Smart tourism boards in cities and towns embraced these as a way to encourage travel to their areas, and the beer weeks that have flourished have been great for their respective hometowns. I used to keep track of all the beer weeks (though sadly have fallen behind) but as of a couple of years ago there were over 100 beer weeks worldwide, though the bulk of them are in North America.

But now that we’re approaching 3,000 breweries in America, beer travel has gone mainstream. There’s just so many to visit, and most new breweries plan for visitors. Few breweries open these days without merchandise, tours or a tasting room. They know people will visit them, in a children of the barleycorn “if you build it, they will come” sort of way. Many guilds and visitors centers have created brewery tour maps as part of the literature available for tourists, knowing many will ask for this information. People, friends and relatives, I know who are outside the beer bubble most of us live or work in, are coming back from trips with tales of breweries visited, something almost unthinkable a decade or two ago. Even my recently retired schoolteacher uncle and nurse aunt, who barely drank a drop before, are counting breweries as places visited in their globetrotting golden years. It’s definitely become a thing, with a life of its own.

But the question posed by this Session’s host was not is it happening, but why? Why do we want to visit a brewery? Why is the source a “valuable experience?” It is, if you think about it, a curious development. Breweries are, at their most basic, factories; manufacturing plants; or temples to scientific and technological achievement. I’ve never admired my television enough to visit the factory where it was produced, nor virtually anything else in my home. These things may even inspire me, or make my life easier, or better, but I’ve never mustered the same curiosity about how they were made that would make me set sail on a pilgrimage to their birthplace. I’m not dying to see where the car parked in my driveway came to life, so to speak. Why not?

I’m sure someone will come up with a better answer, but I think it’s because those are all tools. They remain outside of ourselves. Beer, like all food and beverages, we ingest. It literally becomes part of us. We take it in and it becomes part of who we are. Clothes don’t make the man (or woman), but food and drink do. Food and beverages feed our soul. Food starts grand novels. Drinking fuels poetry.

Given my love for potatoes, you won’t be surprised to learn I’ve visited several potato chip makers. I’ve even been to two pretzel factories. Growing up, Hershey’s Chocolates (near where I grew up) had a wonderful tour inside the plant, the air positively thick with chocolate aromas as you walked past giant vats of it (sadly, today it’s merely a ride at Hersheypark where they pump in the chocolate smells as you sit passively in a moving car winding through dioramas). The point is I want to see where my food comes from, especially my favorite foods.

With beer, for me at least, the importance of seeing the brewery is the context. I like seeing where it was created, the space itself, the coiled hoses (ask anybody), the gleaming copper or stainless steel brewery porn. I love the smells hanging in the air, both in and around the brewery. Hearing (and seeing) the brewer explaining his process, or how he came up with the idea or recipe for a beer, is different on his or her home turf, as opposed to a meet the brewer event at a pub or behind a table at a festival.

Similarly, I like to see where the hops were grown, or the barley malted. Does it make the beer taste better? No. Does it even make me appreciate it more? Maybe, but probably not. It’s just the context of seeing where it came from, how it was put together and then tasting the finished beer. It’s a more complete picture, but I’ll certainly enjoy the beer without all that pageantry. That is, my taste buds and stomach will, my soul is another story. For that to be piqued, I need the added context of place; of geography. Where, and under what circumstances, we eat or drink anything, will alter the way it tastes, the very experience of tasting it. We know this to be true, so why should it be a surprise that place matters. Location, location, location.

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Wading through the hop fields in Yakima, Washington.

Andy Capp On Beer Tourism

Andy-Capp
Andy Capp, the British comic strip by Reg Smyth has been running in London newspapers, and around the world, since 1957. Even though Smyth himself passed away in 1998, the strip continued on, done by a trio of writers and artists, Roger Kettle, Lawrence Goldsmith and Roger Mahoney. Capp, of course, is a longtime fan of beer, spending much of his time down the pub. Longtime Bulletin reader Miles (thanks Miles) sent me a link to a recent Sunday strip that tackled the newer phenomenon of beer tourism, relevant to me because when it arrived in my inbox I was indeed touring breweries in Belgium. Enjoy.

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When The Food Babe Talks, No Questions

food-babe
This would almost be funny, if I didn’t consider her misinformation so dangerous. Oh, and a h/t to Maureen Ogle for this one. Dr. Kevin M. Folta, who is the chairman of the Horticultural Sciences Department at the University of Florida, writes on his blog, Illumination, about a recent visit by Vani Hari, as the Food Babe Visits My University.

As an actual living, breathing scientist, Folta understandably stood at odds with Hari “spreading her corrupt message of bogus science and abject food terrorism” at his school. Here’s how he really felt. “There’s something that dies inside when you are a faculty member that works hard to teach about food, farming and science, and your own university brings in a crackpot to unravel all of the information you have brought to students.” And she apparently was paid $15,000 by the University to add insult to injury, as well.

She found that a popular social media site was more powerful than science itself, more powerful than reason, more powerful than actually knowing what you’re talking about. Her discussion was a narcissistic, self-appointed attack on food science and human nutrition. It was one of the rare times when I laughed and puked at the same time.

So “who do you trust for real scientific information? This is why scientists go nutso.” Here’s a breakdown of the relative experience and knowledge between the Food Babe, Vani Hari, and Dr. Folta.

Hari-vs-Folta

Here’s a few more random thoughts from his post about the talk she gave, although I encourage you to read the entire post.

Hari then went on to talk about her successes in strong-arming Chick-fil-A, Budweiser and Subway into reformulating their foods and beverages. She’s proud that she was invited to the table, that a know-nothing with a following can affect change simply by propagating false information via the internet.

That’s not healthy activism or change based on science. That’s coercion, fear mongering and terrorism to achieve short-sighted non-victories in the name of profit and self-promotion, ironically the same thing she accuses the companies of.

On the plus side, reasonably educated college students weren’t going for her nonsense, he noted. “Throughout her presentation that was about Hari in the spotlight and ‘me-me-me’, students got up and left. She left gaping pregnant pauses where previous performances got applause — only to hear nothing. Not even crickets. This audience was not buying it, at least was not excited by it.”

Overall, he understandably found it disappointing, noting. “If this is a charismatic leader of a new food movement it is quite a disaster. She’s uninformed, uneducated, trite and illogical. She’s afraid of science and intellectual engagement.”

What stood out for me, though not a surprise in the least, is that although microphones had been set out at the sides of the stage for questions (something you see at virtually any academic talk like this) she left the stage immediately, apparently refusing to take any questions from the students. It was as if she finished talking, dropped the mic and walked out, “whisked by limo to her next fear rally,” as Folta opined. Unfortunately, that sounds about right given that numerous people tell me she deletes any questions or contrary evidence from comments on her website or Facebook page. She’s selling a product — herself — pure and simple, and she can’t let facts get in her way. In a sense, she doesn’t even need to engage anyone, as she has untold numbers of unpaid minions slavishly doing her bidding for her — the Food Babe Army — attacking any critics or criticisms, as I discovered for myself when I took issue with her nonsense about the ingredients in beer. I’m almost amazed she’s still peddling her brand of crazy to ready buyers, and yet not surprised at the same time. After all, there are still people who insist the world is flat and that climate change isn’t happening, so truly people will believe all sorts of kooky things if they don’t think too much about it. And in some ways, not thinking about stuff but believing it anyway with all your might may be well be the new American way. More’s the pity.

Derp of the Day
Don’t eat food with kemicles.

Keep Moving For The Next Session

session-the
For our 93rd Session, our host is Brian Devine, who writes The Roaming Pint, along with Maria Scarpello, and the pair “have been traveling around in their 29-foot RV, named Stanley, since August 2010 seeking out all kinds of great beer destinations.” For their topic, they’ve understandably chosen Beer Travel.

Since travel is such an important part of our lives I wanted our topic to focus on beer travel. In Session #29, Beer by Bart asked writers to tell them about their favorite beer trips to which they got some great responses of personal favorites and general tips for certain cities.

So as not to tread over old ground my question is going to focus on the “why” more than the “what”. So I ask you fellow bloggers and beer lovers, why is it important for us to visit the place the where our beers are made? Why does drinking from source always seem like a better and more valuable experience? Is it simply a matter of getting the beer at it’s freshest or is it more akin to pilgrimage to pay respect and understand the circumstances of the beer better?

Beerliner_pano
Not “Stanley,” but certainly a worthy steed for beer travel.

So put on your walking shoes or those boots that are made for walking, whichever you prefer with your beer. According to Brian, participation in November’s Session simply requires that you “write a response to one or more of the questions above and then post a link to the article” in the Roaming Pints’ comments section by November 6th.

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A Love Story: Brewing Yeast & Fruit Flies

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There was an interesting story posted on Popular Science, specifically their BeerSci series. They did a great job of spinning the story as a love story, albeit an unusual one between fruit flies and brewer’s yeast, especially since the original title of the study they’re reporting on was The Fungal Aroma Gene ATF1 Promotes Dispersal of Yeast Cells through Insect Vectors. But it is, and in How Flies Are Responsible For Beer’s Tasty, Fruity Smells, they detail how,”[i]n a series of experiments, biologists from several institutes in Belgium demonstrated that brewer’s yeast makes fruity, floral smells to attract fruit flies. In the wild, yeast might live on rotting fruit and entice flies to come to them there. Yeast and flies’ relationship benefits them both, the biologists found. Previous studies have found that eating yeast helps fruit fly larva develop faster and survive better. This new study found that fruit flies help spread yeast to new environments, like a bee spreading pollen.” In effect, their study demonstrates “the co-evolution of two species.”

Here’s the summary from the original, published in Cell Reports.

Yeast cells produce various volatile metabolites that are key contributors to the pleasing fruity and flowery aroma of fermented beverages. Several of these fruity metabolites, including isoamyl acetate and ethyl acetate, are produced by a dedicated enzyme, the alcohol acetyl transferase Atf1. However, despite much research, the physiological role of acetate ester formation in yeast remains unknown. Using a combination of molecular biology, neurobiology, and behavioral tests, we demonstrate that deletion of ATF1 alters the olfactory response in the antennal lobe of fruit flies that feed on yeast cells. The flies are much less attracted to the mutant yeast cells, and this in turn results in reduced dispersal of the mutant yeast cells by the flies. Together, our results uncover the molecular details of an intriguing aroma-based communication and mutualism between microbes and their insect vectors. Similar mechanisms may exist in other microbes, including microbes on flowering plants and pathogens.

Graphical_Abstract

You can also read the entire study as a pdf, but to get a sense of what it all means, read Francie Diep’s How Flies Are Responsible For Beer’s Tasty, Fruity Smells and keep in mind her warning from the outset. “Sorry, but brewer’s yeast did not evolve for you.” Perhaps not, but at least we can still reap the benefits of the relationship between those fruit flies and the yeast used to create delicious beer.

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Brewers For Clean Water

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There was interesting article a couple of days ago on Newsweek, entitled Craft Beer Brewers Team Up to Improve Water Standard about a group of breweries partnering with the “Natural Resources Defense Council (NRDC), a New York–based environmental group, to support stricter regulations on water pollution.” At least forty breweries are currently signed on as “Brewers for Clean Water,” including Lagunitas and Sierra Nevada Breweries.

According to Newsweek:

The NRDC and the brewers, including the California-based Lagunitas and Sierra Nevada brewing companies, are asking citizens to write to the Environmental Protection Agency (EPA) to finalize a proposed rule that would give federal government more latitude to enforce the Clean Water Act. The agency is currently considering public comments until November 14, before putting the finishing touches on the fine text of the rule, known as the “Waters of the United States.”

The NRDC also created a video about the issue of water.

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