Our 58th Guinness ad shows a farmer and his pigs, with one in particular being significantly larger, presumably from drinking Guinness. After all, as the tagline reminds us, it’s “Guinness for strength.” Or it may be the man carrying the largest pig who is able to do so thanks to the strength-giving properties of Guinness.
Friday’s ad is rather newer one, from 1996, is for Boddington’s, whose nickname — at least in ads — was “The Cream of Manchester.” It was a very popular imported brand for a time, though almost exclusively in the 16 oz. can. I always thought the ads with the ice cream scoop were a clever way to communicate the idea of its creaminess.
One of the great things about beer is the many colors that beer can have, though it’s a more limited rainbow. Beer color tends to be in the “fall” family of colors, ranging from yellow to amber, orange, brown and finally black. A Japanese brewery on the island of Hokkaido is trying to change the beer color rainbow to more closely match the more familiar ROYGBIV color spectrum. I’m not sure that’s an entirely welcome idea, but here’s what the Abashiri Brewery is up to:
RED: Hamanasu Draft
Hamanasu Draft Translated from Japanese (via Google Translate):
Summer flowers image of Hokkaido “Hamanasu” the brightness of “Ruby Red” was able to express clear and shining brightly colored gems such as rubies concept. By use of secondary materials Hamanasu fruit, finished with a tap Hamanasu aroma and fruity flavor. Pour into a glass and there are wildflowers bloom to decorate the jewel-studded coast of Okhotsk in the summer.
This “Hamanasu DRAFT” brew under the technical guidance of the Tokyo University of Agriculture, the thing to use natural materials from the fruits of Okhotsk Hamanasu local representation could Hamanasu aroma and fruity taste. The petals of “Ruby Red” commitment as well, we succeeded in expressing in clear and shining bright red that you use the natural pigment anthocyanin.
Next up, skipping any yellow, golden, amber or orange beers from the spectrum to reach green.
GREEN: Shiretoko Draft
Shiretokko Draft Translated from Japanese (via Google Translate):
“Was established as a world heritage, everyone would like to deliver the magnificent nature of Shiretoko” Carefully selected to match the dye-based pigment spirulina, natural shade of green in a clear expression of the Shiretoko the fresh green of spring, As for the unprecedented low-malt beer “smell” the theme is an article created.
As to the third bullet of the Four Seasons series, Hokkaido, sparkling wine become the season of the fresh green “Shiretoko draft” was able to produce. In order to have a scent of this feature, deliberately suppressing the use of hops, by using low-malt beer find a match for this fragrance in a number of aroma components to reproduce the natural feel the rich aroma of Shiretoko for. In addition, in order to close the shade and majestic scenery of Shiretoko, from the natural pigment various “Draft ice” used “Spirulina,” By using natural pigments in three, including the depth and clarity than succeeded in expressing in conjunction with the mystic hue.
Can anybody say “Saint Patrick’s Day?” Now onto the blues.
BLUE: Tyuhyou Draft
Tyuhyou Draft Translated from Japanese (via Google Translate):
Okhotsk Sea ice image of a sky blue “Okhotsk” light and refreshing finish to the faucet has a rich brewing water used to the concept of drift ice in the Sea of Okhotsk. It is developed under technical guidance of Biology, Faculty of Tokyo University of Agriculture and Industry, and granular foam by bubbling pure bright blue sea of Okhotsk ever, causes the image of floating on the sea ice in the slightly blue.
Pour into a glass and there are romantic wider Sea of Okhotsk in winter. The article has created feelings of pride in our plant material to stick to local produce. DRAFT Niatari ice brew, wanted to express in a bubble floating in the sea ice.
I was looking for there for a good foaming, Shima Hisashi professor of Tokyo University of Agriculture, has proposed the use of yam. The Chinese yam, including components that improve the bubbling has been demonstrated in Shima Hisashi’s research.
The commitment also blue Okhotsk, spirulina is said to be the plant’s oldest (and ingredients that many are taking a healthy food), using trial and error many times, the color of the bright sea in clear to reproduce successfully.
Though it’s not stated here, the blue color comes from the addition of seaweed in the beer.
Okhotsk Blue Draft stands out for its cool color and interesting (yet not off-putting) ingredients. The brew is made using water melted from icebergs that float each year onto Hokkaido beaches from the chilly Sea of Okhotsk, an arm of the North Pacific ocean bordered by Japan and Russia.
Then Abashiri went one step further and used seaweed to give their brew and icy blue tint. Perhaps not the greatest selling point but it does make Okhotsk Blue look, well, different. As for the taste… reports state that Ryuho isn’t at all bad as beers go, and if you didn’t know there was seaweed in it, you likely wouldn’t guess there was.
So if those weren’t weird enough, here’s the final one, a pink beer made with potatoes.
PINK: Jyaga Draft (or Potato Draft)
Jyaga Draft Translated from Japanese (via Google Translate):
The series culminates in Abashiri seasons, the fall harvest is the land of the north Okhotsk. Representation of low-malt beer purple potatoes colorful petals bloom on the ground of the North “draft Potato” When I die pretty flowers that come autumn harvest, the potatoes using the “Fall of Okhotsk,” guests feel the dish.
The fourth season series, “Autumn Harvest” Okhotsk from the Omoi want to express that began with the material sticking to it. Met there is “newly harvested potatoes” and “specialty Abashiri” Silvervine passion fruit called the North was. Abashiri produced by massive potato flavor and ripe “Silvervine” finished in a faucet has been moderately fruity fermented by Yoshiyasu matches.
Be afraid. be very afraid.
Our 49th Session is hosted by Stan Hieronymus from Appellation Beer, bringing things full circle back to the very beginning of the Sessions, when Stan first proposed them four years ago. Stan was also the very first host and as we begin the fifth year on monthly Sessions, he again assumes the mantle, taking on the topic A “Regular” Beer. What is a “regular” beer, you may be wondering? Take it away, Stan:
In March of 2007 I couldn’t have guessed the topic March 4, 2011 might be “regular beer.” How vague is that? But when in December I was motivated to post my defense of “regular beer” the course was set.
Please write about a regular beer (time to lose the quotation marks). You get to define what that means, but a few possibilities:
- It might be your “go to” beer, brewed commercially or at home. The one you drink regularly.
- I could be a beer your enjoy on a regular special occasion. When in San Francisco I always like to start with draft Anchor Liberty Ale. But it might be your poker night beer.
- It doesn’t have to be a “session beer,” but it can be.
- It probably shouldn’t have an SPE of more than $25 (that’s a very soft number; prices may vary by region and on premise further confuses the matter). Ask yourself, is it what somebody in a Miller High Life TV commercial in the 1970s could afford? Because affordability matters. I’m all for paying a fair price (which can mean higher than we’d like) to assure quality and even more for special beers, but I’m not ready to part with the notion that beer should be an everyman’s drink.
- Brewery size, ownership, nationality do not matter. Brew length doesn’t matter. Ingredients don’t matter. It feels a little strange typing that last sentence, since the Mission Statement here says ingredients matter. But I hope you get the point. I prefer beer that costs a little more because its ingredients cost more, because there’s more labor involved. You don’t have to. Beer should be inclusive.
To me, the idea, concept, notion, whatever of “a regular beer” is most closely aligned with the European idea of “table wines” and the mostly Belgian “table beer,” or at least that’s what I’d like to see here. The closest thing in the States to table beer is, sadly, probably macro lagers, who’ve essentially hijacked the low-calorie beer for everyday drinking. And it’s the absurd low-calorie light beers that are the most popular of those. It’s not that they’re not well made — they are — but they have so little flavor and what flavors they do have I find personally unpleasant for the most part. But they’re the beers that a grand majority of the populace drinks for everyday occasions, whether on the table or other ordinary circumstances. And their popularity I have to think is partly the reason why we don’t think of more full-flavored, but light-bodied, beers as “table beers.”
The closest analogue in craft beer is probably the “flagship” beer, the best-selling beer that each microbrewery sells. Flagship beers tend to outsell every other beer that the brewery makes exponentially. For most, the flagship accounts for week over half of total sales. In a sense that makes them regular beers. And while that’s no doubt desirable for any business, for craft breweries it can also be a problem because it can make the brewery appear stale since so much of craft beer sales is centered on the “new.” But without those flagship sales, most couldn’t afford to make the specialties, seasonals and one-offs that make their reputations. Both are equally important, and in fact striking that balance is perhaps the most important strategy a brewery needs to work out to maintain success.
A few years ago I was walking the hall at the Great American Beer Festival, trying to get somewhere in a hurry, when I got caught behind a group of young men and couldn’t get around them. So as I patiently waited for an opening, I started listening to their conversation. We were passing the Sierra Nevada booth when one of the young men elbowed his friend, and pointing to the Sierra Nevada stand, said “my Dad really likes that beer.” “Oh, that’s going to be a problem,” I though to myself and indeed it was. I’ve since had conversations with people from the brewery who’ve acknowledged that the perception of Sierra Nevada Pale Ale as “your Dad’s beer” was a problem. That’s at least part of the reason that Sierra Nevada has launched so many new projects, collaborations, new series, the anniversary beers, beer camp, etc. And it’s worked. They’ve struck a nice balance between the near ubiquitous pale ale and some pretty exciting new stuff.
But back to the table. Throughout many countries in Europe, wine is not the snobfest it often is over here. Ordinary table wine sits in every home for every meal. But it’s not the low quality box wines we think of, but very flavorful, though slightly lower in strength, wine. It tastes great, but is also ideal for drinking every day, no special occasion necessary. Table beer used to be very common in Belgium, too, until recently when it’s been replaced on the table by bottled water or — ugh — soda pop. In fact, until the 1970s, table beer was served in school to children, but now has also been replaced by soda. Although there is a movement to get rid of soda and replace it once more with low-alcohol table beer, with advocates arguing that beer is more healthy than soda, something I’ve said for years. I’d like to see that tried here, but oh the hue and cry would be swift and noisy to be sure.
But the reality is table beer would be more healthy for kids than all the chemical-laden soda pop, and those are still sold in many schools, despite their role in juvenile obesity and other health problems for kids. The fact that in this country, alcohol is the bogeyman but soda companies are not only allowed but celebrated strikes me as hypocrisy run amuck. Serving table beer at home wold also educate children about alcohol and quite possibly would lead to less abuse and binge drinking as young adults and/or in college.
Here’s how Table Beer was described in the World Beer Cup guidelines for 2010.
50. Other Belgian-Style Ale
A. Subcategory: Belgian-Style Table Beer
These ales and lagers are very low in alcohol and traditionally enjoyed with meals by both adults and children. Pale to very dark brown in color. Additions of caramel coloring are sometimes employed to adjust color. They are light bodied with relatively low carbonation with limited aftertaste. The mouth feel is light to moderate, though higher than one might anticipate, usually because of unfermented sugars/malt sugars. Malted barley, wheat and rye may be used as well as unmalted wheat, rye, oats and corn. A mild malt character could be evident. Aroma/flavor hops are most commonly used to employ a flavor balance that is only low in bitterness. Traditional versions do not use artificial sweeteners nor are they excessively sweet. More modern versions of this beer incorporate sweeteners such as sugar and saccharine added post fermentation to sweeten the palate and add to a perception of smoothness. Spices (such as orange and lemon peel, as well as coriander) may be added in barely perceptible amounts, but this is not common. Diacetyl should not be perceived.Original Gravity (ºPlato): 1.008-1.038 (2-9.5 ºPlato) ● Apparent Extract/Final Gravity (ºPlato): 1.004-1.034 (1-8.5 ºPlato) ● Alcohol by Weight (Volume): 0.4-2.8% (0.5-3.5%) ● Bitterness (IBU): 5-15 ● Color SRM (EBC): 5-50 (10-100 EBC)
The abv actually puts table beer below where most people define even session beers, making it closer to small beer. And in that sense, it barely even exists in America. There’s non-alcoholic beer — an abomination in my mind — at 0.05% or less and then there’s a very few beers that are between 3.5% and 5% but virtually nothing in between. That’s a niche waiting to be filled, as far as I’m concerned. C’mon people, let’s get this party started. Bring back “Table Beer.”
Today in 1791, Vermont became the 14th state.
Vermont
Vermont Breweries
Vermont Brewery Guides
Guild: Vermont Brewers Association
State Agency: Vermont Department of Liquor Control
Package Mix:
Beer Taxes 6% and below:
Beer Taxes above 6%:
Economic Impact (2010):
Legal Restrictions:
Data complied, in part, from the Beer Institute’s Brewer’s Almanac 2010, Beer Serves America, the Brewers Association, Wikipedia and my World Factbook. If you see I’m missing a brewery link, please be so kind as to drop me a note or simply comment on this post. Thanks.
For the remaining states, see Brewing Links: United States.
Today’s ad, from 1895, is a postcard for Worthington’s White Shield. A trio of boaters are having bottles of beer poured by the bartender from The Flying Angler. It’s a pretty idyllic setting.
Today is my 52nd birthday, and I’ve again been overwhelmed by an embarrassment of riches from well-wishers sending me notes via e-mail, Twitter and Facebook. My sincere thanks to one and all. As it’s usually me posting embarrassing photos of my friends and colleagues, for the third year in a row, here’s some howlers of me from over the years.
This hilarious photo we discovered literally yesterday in the bottom of a box of wrapping paper while my wife and the kids were wrapping my birthday gifts. I’m not entirely certain, but I believe this is from the 5th grade, when I would have been around 11, in 1970. Porter took one look at it and declared my haircut made me look just like Justin Bieber. He meant it as a compliment, but that’s not how I took it, of course. And how about that bow tie?
Another classic Easter photo. The girl is actually my aunt, by marriage, despite being a year younger than me. She was my stepfather’s little sister.
My 10th grade Winter dance. I know I should know her name, but damned if I can remember it. I recall her last name, but not her first. What is wrong with me?
Attending a wedding with my new girlfriend Sarah when she was a friend’s bridesmaid just a few weeks after we started dating, and a few years before we married.
At Woodstock ’94 with my friend Keith, who now lives near Greenwich, England.
There’s many more where these came from, for a good laugh just check out the photos from the last two years at Beer Birthday: J (Yes, Embarrasing Myself This Time) from last year and Beer Birthday Overkill, from 2009, when I posted a bunch encompassing my first 50 years on planet beer. Oh, and thanks once again for all the birthday wishes.
First Anchor Brewing trademarked Steam Beer, but did so at a time when absolutely nobody else in the world made anything even remotely similar, so it was entirely understandable. As the years rolled on, and many brewers have been forced to call the same or similar type of beer a “California Common,” I can’t help but think it’s an idea whose time has passed. I know it’s too valuable, but personally I’d like to see them relinquish their hold over the name and allow the rest of the world to call it by its proper name.
Then Full Sailing Brewing came out with their genius stubbie bottles that they called Session Lager and Session Black. And that might have been the end of it, but as I understand it, they also trademarked “session beer” and related marks. No one objected, of course, because there’s nobody to object. “Session beer” was, and in my mind remains, a generic term so there really was no one to file an Amicus curiae or otherwise oppose the trademark. What I don’t understand is how an already established generic term can be appropriated for private business use. When a trade name becomes so common — remember Scotch tape? — that it becomes the generic word for it then it loses its status as a protected trademark, in effect a product of too much success. Other examples of generic words that used to be trade names include aspirin, escalator, heroin, kerosene, laundromat, linoleum, pilates, thermos, videotape and zipper, to name just a few. But session started out as a generic, loosely defined term. I love Full Sail, but hate the notion that they “own” the term “session beer.”
That brings us up to yesterday, when Abita Brewing of Louisiana sent a cease and desist letter to a local charity, claiming that they own the trademark on the term “pub crawl,” and have since 1999. According to the Baton Rogue Business Report:
An attorney representing the Abita Brewing Company has sent a cease-and-desist letter to a charity organizer, ordering him not to use the term “pub crawl” to refer to his events. Todd Owers III, an attorney with the New Orleans firm of Carver Darden, says Abita owns the Louisiana state trademark for “pub crawl” and that for Manu Kamat to use the term in referring to his events in downtown Baton Rouge is a clear infringement on the brewery’s rights. Kamat says he started organizing monthly bar tours across downtown Baton Rouge in December to benefit the New Orleans Council for Community and Justice. Participants pay a few dollars, which entitles them to drink specials at participating bars for the night. Kamat says he finds Abita’s actions “a little bully-ish.” David Blossman, president of Abita, says the brewery is trying to protect its rights. “We’re trying to work these things out amicably,” he says. Kamat says he got the letter from Owers on Feb. 18, the night of his most recent event. In the letter, Owers attached documents that show Abita filed an application to use the trade name “pub crawl” with the Secretary of State in July 1999 and renewed it for another 10 years in July 2009. Kamat says he’s seen the term “pub crawl” all across the U.S. and Europe and that Abita’s action is like trying to trademark the term “happy hour.” But Blossman says that Abita made the term “pub crawl” known across Louisiana and that the term is now synonymous with the brewery. Kamat says he’s a “huge fan” of Abita and is looking for ways to continue to have his events without further upsetting the popular local brewery. He’s dubbed the next event, set for March 25, a “bar golf.” But he won’t comply with one request from Abita—to transfer control of the domain name pubcrawlbr.com to the brewery.
Now I don’t live in Louisiana, but I still have to question the statement that “Abita made the term ‘pub crawl’ known across Louisiana and that the term is now synonymous with the brewery.” I’ve heard, and used, the term everywhere I’ve traveled, both here and abroad and I think you’d be hard pressed to convince me that it’s not a near universal term in the English-speaking world. I certainly have no such association between Abita and pub crawls. In 1999, when they apparently were granted a state trademark, again there would have been no one to oppose them or speak on behalf of such a generic term. My bet is nobody even realized they “owned” the term “pub crawl.” And while I know full well that trademark holders have an affirmative duty to vigorously defend their marks, I can’t see how this won’t be a dead loser in the goodwill department or for that matter what advantage there is to actually owning the trademark on a term most people already believe is generic in the first place.
UPDATE: In a swift and smart move, Abita president David Blossman today posted a note to their Facebook page reversing their position. Here’s an excerpt:
In the 1990s big corporate breweries began trying to mimic craft beers and take over the types of events smaller breweries like us had created. To protect the Pub Crawl for our fans we trademarked the name of the event in Louisiana only. Our intent was to prevent any confusion and to stop the big breweries from copying our success. Over the years, we’ve sent out letters asking others not to use the name Pub Crawl unless it is an Abita sponsored event.
We’ve heard from you today on this trademark issue and we agree. Your respect is far more important to us than two little words.
This morning we reached out to the New Orleans Council for Community and Justice and let them know we’ve changed our mind and our position on the trademark issue. We have offered and they have accepted our support of their next event, scheduled for March 25. Abita is proud of our history of charitable giving to our community through our fundraising brews and our commitment to non-profit organizations.
That’s a classy move, in my opinion. Few businesses can admit they’re wrong or at least admit an error in judgment. They appear to have listened to their customers and understood that their loyalty and respect was more important than being in the “right” legally.
I confess I’m not the biggest fan of college basketball, but that doesn’t stop me from enjoying March Madness every year. Similar to fantasy football, I’ve set up a bracket game through Yahoo which I call “Märzen Madness.” It doesn’t look like there’s a limit to the number of people who can play, so sign up and make your picks by March 13. I’ll post and update standings each day there’s games played until a winner emerges.
To join Märzen Madness and play the Yahoo! Sports Tournament Pick’em game, just follow this link. You’ll also need a Yahoo ID (which is free if you don’t already have one), And you may, or may not, need the following information about the group information.
Group ID#: 20210
Password: beer
Also, if you know more about the NCAA Tournament than me — which odds are you do — weigh in about the best scoring method. There are three we can choose from, as follows.
Post a comment here after you sign up and let me know which scoring system you favor. I’m pretty sure I can change it before March 13, so I’ll update it with the most popular choice on March 12. Good luck everybody.
Today in 1845, Florida became the 27th state.
Florida Breweries
Florida Brewery Guides
Guild: Florida Brewers Guild
State Agency: Florida Division of Alcoholic Beverages and Tobacco
Package Mix:
Beer Taxes:
Economic Impact (2010):
Legal Restrictions:
Supermarkets and other licensed business establishments may sell beer, low-alcohol liquors, and wine. Liquor must be sold in dedicated liquor stores which may be in a separate part of a grocery or a drug store. Beer must be sold in quantities of 32 or fewer ounces or greater than 1 gallon. Forty- and 64-ounce beverages are illegal.
Data complied, in part, from the Beer Institute’s Brewer’s Almanac 2010, Beer Serves America, the Brewers Association, Wikipedia and my World Factbook. If you see I’m missing a brewery link, please be so kind as to drop me a note or simply comment on this post. Thanks.
For the remaining states, see Brewing Links: United States.