Here are the results from the 2011 Hard Liver Barleywine Fest in held at Brouwer’s Cafe in Seattle, Washington:
Congratulations to all the winners.
Friday’s ad is from 1950 and is for Ballantine. Showing a delectable hamburger paired with a Ballantine, as disembodied hands slice onions into the iconic three-ring logo, eventually ending up perfectly arranged on the open-faced burger.
Just stumbled upon this awesome ad for Santa Cruz Mountain Brewing. They’ve used the “Strong Women Brew Strong Beer” slogan on other artwork, but this new version by local illustrator Janet Allinger is the best yet. It has a “Rosie the Riveter” feel to it and according to her blog it will be used as a poster by the brewery. I hope they’ll have a version to buy in their online shop soon. I know at least a few brewsters who will probably want one for themselves.
Thursday’s ad is for Falstaff, some artwork that looks to be from the late 1940s (post-war) or 1950s. Presumably the actual ad had added copy and this is just the raw art.
Wednesday’s ad is for Blatz Beer, and features Hollywood leading man George Sanders, whose most famous role was probably in All About Eve in 1950, though I know him for playing Simon Templar in the Saint series in the 1940s (I’m a huge fan of Leslie Charteris’ “The Saint” books, movies and TV shows). The funniest part of this ad is the headline: “I’ve been to Milwaukee, I ought to know … Blatz is Milwaukee’s Finest Beer!. Yeah, ’cause to visit a place is to know everything about it. I’m not exactly sure when the ads is from, though there’s a small “100” in the lower right-hand corner suggesting 1951, which would have been the Blatz Brewery‘s 100th anniversary, having been founded in 1851.
Here’s some more interesting statistical data on alcohol bloggers — beer, wine and liquor — from a software company in Silicon Valley by the name of eCairn, or eCairn Conversation. Watch this short video to get a feel for what the company is selling, essentially tools to help companies reach their core customers and “influencers.”
This is especially interesting given the recent monthly Wikio rankings, as these represent yet another metric to rate a beer blog’s influence. At eCairn’s blog, they’ve been analyzing different aspects of social media, presumably to give potential customers real world examples of how they might use their software. For example, they looked at an Analysis of 4 Networks of Community of Influencers that included mommy, beauty, fashion, deco, food, daddy, celebrity, baking, craft and fitness blogs. Then a few days ago they examined beer, wine and liquor blogs which they referred to as “Socialcohol Media,” which is a great looking term, if only I could figure out how it should be pronounced (go ahead, try to say it). Here’s their introduction:
Tagging along with previous analysis of social media Tribes and Influencers, we looked this time at the socialcohol ecosystem 😉 .
Even if the wine & alcohol industry is highly restricted and social media has its set of challenges, matters like beer, wine and liquor generate quite a bit of conversations from the virtual streets.
Here, we pulled 200 influencers from our existing communities of English speaking influencers (~1500 for wine, ~1000 for beers and ~500 for liquor) to create our own cocktail of the tops.
From those 4,000 blogs, they whittled them down to 200 and then ranked those. In the Top 20, half unsurprisingly are wine blogs. But what’s more surprising is that five were beer blogs and five were liquor blogs, and all five of the beer blogs were in the top ten, along with two liquor blogs. That means that in the top ten alcohol blogs, the majority are beer blogs. That’s huge, because up until now, as far as I knew, wine blogs were kicking our butt. Certainly there are far more of them, and still are, but what this suggests is that beer online is gaining in popularity. During last fall’s Beer Blogger’s Conference, the number of beer blogs was reckoned to be about 500, and another source I saw said about 700, the difference being the former was independent beer blogs and the latter included company beer blogs, too. So either we’ve added another 300 beer blogs in the intervening months or they arrived at their number using more generous definitions. Either way, 1,000 sure sounds more impressive.
While I don’t see any information specifically about what formula they used to arrive at their rankings, shockingly I’m No. 1, even above Eric Asimov in the New York Times and the Wine Spectator. Honestly, as flattered as I am by that, it doesn’t feel right. Their traffic alone must be exponentially higher than mine, though perhaps traffic isn’t that important to the way they figure things out. Still, the best news would seem to be that beer blogs more generally are catching up to wine in terms of popularity online. That alone is worth cheering.
They also note that Beer, Wine and Liquor blogging communities are fairly separate but that Whisky blogs tend to act as a bridge between them all.
The density of the American beer blogs has “higher density in the mid-west/colorado compared to wine and liquor.”
I love contradictions, especially when they have to do with the Amish. I grew up right around the Pennsylvania Amish, and in fact on my mother’s side, I am partly Amish, so to speak. From my grandfather’s generation and before, my family was Mennonite and operated a farm, having come to America from Bern, Switzerland in 1745 as Anabaptists. The Amish and the Mennonites both share an Anabaptist heritage. The Amish are the more well-known of the two, and eschew many modern conveniences such as electricity and cars. Mennonites on the other hand, at least the ones I observed growing up, drove cars but painted all the chrome black so as to avoid anything flashy or showy. Whenever you visit Amish tourist areas, the ones operating the gift shops and tourist attractions who look Amish, are more likely to be Mennonites.
As a result of that childhood, I love all things Amish and we even have a large hex sign on our house in California, if for no better reason than to confuse people — plus, I just think they’re cool. When I play fantasy sports, I often use as a team name: the “Fightin’ Amish,” again because I love the contradiction. The Amish are conscientious objectors and don’t fight, and even have an exemption for military service. Likewise, there’s a great band I like called The Electric Amish that nicely plays on the contradictions between the Amish and modern life. I bring this up because Lancaster Brewing, in the heart of Pennsylvania’s Amish country, has announced their latest seasonal beer, in a can, to be called Rumspringa Golden Bock.
Rumspringa is essentially adolescence, from around age 16 until 18, when an Amish teen has to decide to be baptized and join the church or be “shunned” (ostracized by their community for the rest of the lives — no pressure there). Not surprisingly, most join the church. During the Rumspringa, teens have more freedom then before or after, and though it varies by sect, it’s often thought of as the time when they can “sow their wild oats,” find a spouse, get a little crazy. While I’ve seen documentaries where drinking and other taboos do take place, for most it’s simply a time to decide what to do with their lives, at least as I understand it. The Amish, of course, don’t drink alcohol so I love the apparent contradiction of naming a beer for this time in the Amish life cycle. Plus it’s just a good name for a spring beer. And I’m doubly glad they’re canning it so I may even have a shot at trying some.
This morning I was perusing the new X-Treme Geek catalog — yes, I’m that kind of geek, too — that arrived in the mail a few days ago, when I happened upon this kinda cool puzzle.
When you manage to get all the pieces of the puzzle together — voilà — it’s a beer mug. Remember when lots of comfy bars used to have puzzles and games on the bar for patrons? This one seems like a natural for any of those kinds of bars.
If you’re iPhone user, old or new, they also have a bottle opener built into an iPhone case. That certainly seems geeky, but also potentially useful, as well.
Tuesday’s ad is for Budweiser, from 1960, and it’s one of their “where’s there’s life … there’s Bud” series. This one shows a couple enjoying an evening on the floor. Cigarette hanging from his mouth, the man is pouring a bottle of Budweiser while his lady friend watches expectantly. Holding her hands on either side of the filling beer glass, her expression seems to be waiting to say “when.”
On Food Navigator, there was an interesting short interview with Matthew Patrick, VP of R&D for TIC Gums where he suggests that “food and beverage product developers spend a shockingly low amount of time examining how texture may impact a finished product.” In beer, of course, texture is more often referred to as “mouthfeel.” And while when judging beer, mouthfeel is a consideration it’s usually not the primary one. Honestly, I’m really not sure how often brewers tinker with their recipes specifically to get a particular mouthfeel though it’s clear that many beers have great ones and many otherwise solid beers suffer for having a less than pleasant or ideally suited mouthfeel.
He’s talking primarily about texture in food and non-alcoholic beverages, though he singles out what he refers to as “low-viscosity beverages” like “tea” as products who didn’t give much thought to their texture. Beer’s viscosity has quite a range, from thin pilsners and golden ales to thick, rich oatmeal and imperial stouts so I can’t say where beer falls in TIC Gums’ viscosity scale. But there’s no doubt that mouthfeel is at least one of the many factors that add up to a beer’s overall taste profile. What a brewer can, or should, do about it seems like a worthy discussion to have.
The impact of texture on taste perception
There’s also a summary of the interview from the Food Navigator website:
Speaking to FoodNavigator-USA at the Research Chefs Association conference and expo in Atlanta, Patrick explained that texture can have wide-ranging influence on consumer perception of a food or beverage product.
For example, texture can influence the way saltiness or sugariness is perceived, meaning that different textures can make a product seem more or less sweet or salty even if the level of sugar or salt remains the same. That effect is something that product developers need to be particularly aware of, as many are cutting sugar or salt in products in response to demand for healthier foods and drinks.
Patrick added that low-viscosity beverages, such as teas, represent one area in which there is particular potential for enhancing consumer experience of a product through subtle textural differences.