Friday, 1 May 2020

The Session, Quarantine Edition: Where Are You At

Whelp, The Session is running again, and Al at Fuggled has asked a simple question that's perhaps more meaningful now than it would be at a lot of other times - where are we all at right now?

Well, we're broadly fine. To steal a line from Brian Aldiss (throwing some very British shade at the works of John Wyndham), we're having a very cosy catastrophe - working from home in a comfortable house, pottering in the garden, getting food orders in from local farm shops and delis, and largely insulated from the direct effects of the pandemic.

Beer-wise, I'm still drinking nice stuff. I've bought cases in from Duration and Burning Sky and I'm eyeing up Partizan's online shop. I've also had nice things delivered from Thirsty, our local bar and bottle shop, and I've done a couple of batches of homebrew. We've also got a nice stash of assorted lambics and other odds and ends to raid.

But there's a slight regret even associated with having nice beer to drink, and that's the awareness that - particularly with Alison being temporarily off the sauce for (otherwise harmless) medical reasons - there's no-one else drinking it with me.

This isn't just about the social aspect of beer culture, although we are missing the pub and we are missing seeing friends. It's about the realization that even the pleasure of good beer itself is partly in sharing it with other people. It's missing getting a round of pints in and all stopping a second to mutually appreciate the beer before the conversation kicks up again. It's missing somebody trying your homebrew at a barbecue and saying "wait, you brewed this yourself?" It's missing the moment when someone coming back from the bar at a beer festival saying "you lot have got to try this - no, just smell it, even!" It's about rummaging in the cupboard to find just that special bottle to share with someone.

So yeah, I'm fine, things are as comfortable as they could be under the circumstances, but I'm still looking forward to being out and have friends to share beers with again.

Wednesday, 5 February 2020

Value Theory

So it looks like the "expensive beer" discourse is back.

First, a declaration of interest. I quite like fancy, expensive beers, and I know that many of the things that I like in fancy beers - mixed fermentation, barrel aging, high gravity, expensive hops - add to the cost of the beer. A lot of these sorts of beers are also fairly niche, meaning that the brewers have limited opportunities to save money through economies of scale. Good supply chain - keeping beer in coldstores rather than warm warehouses - isn't cheap either. Once we've gone through all this, and added the percentag emarkups that different links in the supply chain need to add to stay in business, some things that I like can end up fairly pricey. And I'm okay with that - only being able to buy them when I'm feeling flush seems better than not being able to buy them at all.

Second, another declaration of interest. I also like cheap, good beer. I like the fact that beer is an everyday drink, something that large swathes of the population can share and bond over as a routine matter. I like the fact that there are breweries and pubs out there who are still delivering a high quality product but keeping a firm eye on the price point, so I can go out with a mixed group of friends or family and drink some truly fantastic beers in a nice pub without anyone having to sell any organs to afford it.

A lot of the current discussion is about choosing one of these to the exclusion of the other, but like a lot of people, I don't see any reason that we can't have both. People often point at wine as an example where this already happens - I'm not a wine buff, but as far as I can tell, sought-after vintages that are accessible only to oligarchs seem to co-exist fairly happily with well respected, well made wines with more everyday price tags. Food is another example - the fact that there may be really good high-end restaurants in a given town doesn't challenge the existence of great cheap eats, and rather than existing in separate bubbles, these places are often points on a continuum that's of interest to a lot of the same people.

But the flip side to this is that the whole discourse around food and around wine is full of attention to value for money. It's not that people won't countenance expensive food or wine, but they're also willing to talk about a fantastic red for a tenner that they've discovered, or to how to get the most for your money when you do decide to splash out on a special bottle. Two staples of the food columns are tributes to great little places that do amazing food for next to no money and vicious hatchet jobs on top-end places that don't live up to their top-end prices.

So maybe this is what beer really needs in its conversation, if we're going to do both things. Sure, we'll often be happy to justify the high price of a mixed ferm saison or a barrel aged stout, or to explain why a beer costs more in a bar in Central London than it does from the brewery door in rural Flanders. But we should also be willing to call out, albeit maybe a bit more diplomatically than Jay Rayner's example, when the quality of the product doesn't seem to be worth the price we're being asked to pay - when the expensively hand-fettled ingredients aren't really reflected in a better beer, or when the hazy pale imported at great cost from Copenhagen is really no better than the one brewed down the road that we could have at half the price. And if we're going to laud the skill and attention to detail that gives rise to a barrel aged mixed-fermentation saison that deserves the same respect as a fine wine, we should also talk about the skill and attention to detail that another brewer uses to streamline costs without sacrificing quality and produce a world class pale ale at a far more accessible price.

In short, if we aren't going to draw battle lines over price, we really need to be willing to talk critically about value.

Thursday, 16 January 2020

Mild for the Modern Homebrewer

While it's no secret that mild as a mass-market beer is in a bad way, one place where it actually seems to be doing alright is our local homebrew club. At a group that meets in the back room of a craft beer bar, and where the styles presented range from Brut IPA to Hefeweisen, from experimental sours to Imperial Stouts, Dark Milds still crop up surprisingly regularly.

To me, though, the idea of Dark Mild as a "brewer's beer" makes a lot of sense. Well-made mild is nice to drink, of course - rich and satisfying without being too heavy or too strong - but they're also interesting to brew. The current range of fashionable beer styles offers relatively few opportunities to explore characterful sugars and crystal malts, but Dark Mild puts them front and centre, and invites you to explore and combine them to your heart's content.

But what exactly are we talking about? With that in mind, I'd like to present the following - a Modern Mild Manifesto.

Modern Mild is first and foremost about dark sugar and caramel flavours. Characterful base malt and British yeast probably feature, too. A chocolate note from roast malt is also common in contemporary milds, and while purists will argue that it's not traditional, to me it seems like a worthy development. However, roasty flavours should stay in a supporting role, and on no accounts should a mild be turned into a baby stout - in fact, a session Dubbel might be a better way to think about it.

Modern Mild is easy to drink both in terms of strength and character. Ideally, it should be interesting but unobtrusive, characterful but restrained - the sort of beer that doesn't demand your attention but does reward it. (Ambient beer, perhaps?) Modern homebrewers might push the strength a shade higher than most late 20th Century commercial examples, but it should still feel very sessionable.

Modern Mild isn't restricted to historic ingredients. Yes, mild is traditionally brewed with British malts, adjuncts, caramel and invert sugar, but alongside that, the modern homebrewer has a free rein to experiment with continental malts and a whole world of culinary and brewing sugars. Historic Mild, brewed with strictly traditional ingredients to strictly traditional recipes is also a Good Thing, but it's a different thing.

That said, Modern Mild is basically about malt, hops, sugar, yeast and water. If you want to build a mild recipe around fruit, spices, sweets or breakfast cereal then I'm not going to stop you or even discourage you (much), but you should be aware that by doing this you're turning the style into something else rather than enriching what it is.

Maybe this is the start of a dynamic new movement of Modern Milds? I doubt that we're going to sweep hazy IPA off the taps of the nation's craft beer bars, but we could at least bring a bit of extra interest to its homebrew clubs.

For the record, the recipe for the mild that I'm currently drinking is roughly as follows:

65% Golden Promise, 18% soft dark brown sugar, 11% Medium Crystal, 5% dark chocolate to 1.042 OG. Mashed at about 67 degrees, with the sugar added in the boil, First Gold hops to 18.3 IBU at the start of the boil and no late hops, fermented with Windsor yeast. 4.3% ABV.

This came out stronger than I intended (bafflingly so, actually - my software predicted 1.036) and is probably at the upper end of what's acceptable for dark malt character but it's a very drinkable beer and a good start. For the next iteration I'll probably roll off the chocolate malt a bit and bring in some more interesting crystal malt - maybe Special B, maybe Crystal Rye.

Hopefully this post will inspire a few homebrewers - I'd love to hear from anyone who tries brewing my recipe, something like it, or who's come up with their own take on the style.

Tuesday, 12 November 2019

In Defence of the New

The craft beer scene's thirst for novelty can be one of its more ridiculous aspects. I sometimes wonder whether anyone would actually notice if there were only really a couple of dozen different New England DIPAs, being repeatedly repackaged with different combinations of collaborating breweries listed on different snazzy cans with different cryptic names. But this sort of endless variation seems to be what sells, at least at the more rarefied end of the market. The beer list at a premier league craft beer bar - or somewhere with aspirations to be one - is typically packed with one-offs, special editions, new breweries and collaborations, with maybe just a tap or two at the start reserved for established local favourites.

This neophile tendency is obvious in the craft beer scene, but it has its counterpart in the world of more traditional British beers, too. Real ale enthusiasts still often seek out the "beer range varies" freehouse with its endlessly rotating lineup of real ales, inevitably from "local microbreweries". A local pub to us, the Cambridge Blue, keeps tally of its "beers so far", presumably in the decade or so since the current landlord took over. Despite the fact that this is currently into the tens of thousands, for my money the best beer there is often Dark Star's Hophead, one of the few regular fixtures.

This sort of thing is easy to take the piss out of - I mean hell, I just did, twice. It's also commonly pointed at as a microcosm of what's wrong with the world - the anally-retentive list-ticking impulse, the image-obsessed millenial's need to be seen drinking the latest sought-after beer to get "numbers" on "the gram", or the power of marketing or a good hype machine to make quality irrelevant. But I think this is missing the point.

The fact is that if we're interested enough in beer to talk about it, to write about it and to seek out the best places to drink it then we've been through at least one phase in our drinking when we've seriously expanded our horizons. For myself, I know that at some point I went from drinking whatever alcopop, macro lager or spirit-and-mixer was current with my mates to realising that I actually quite liked the pongy stuff on the handpumps. And from drinking anything from a handpump to knowing that there was a whole world of real ales out there and that I definitely liked some more than others. I've got into Belgian beer and modern craft from a position of no knowledge, and had some amazing beers along the way, and to be honest I'm still quite excited by how many great German and Czech beers, even styles, I've still got to taste for the first time.

The desire to always be trying new beers is rooted, on some level, in the belief that we might still be in one of those phases, or at least in a lingering habit that we picked up while we were. It's about a belief that there are great new beers out there, from great new breweries, in great new styles, and that they could be better than anything we've tried - so much so that it's worth taking a chance on a new beer even over a beer that we know we like. And at some point this has genuinely been true for almost all of us, so while we might not all share that belief right now, at least not enough to tempt us away from Sussex Best, Orval or Kernel Pale, it seems rather mean-spirited to be so quick to just laugh at it or dismiss it as just hype-chasing.

Saturday, 28 September 2019

The Citra Sketch

Scene: A craft beer bar. One table is occupied by a group of hipsters with flat peak caps on. A man and his wife enter.

Man: You sit here, dear.

Wife: All right.

Man (to Waitress): Evening!

Waitress: Evening!

Man: Well, what've you got?

Waitress: Well, there's IPA with mosaic and simcoe; IPA with mosaic and centennial; IPA with mosaic and citra; IPA with mosaic, simcoe and citra; IPA with mosaic, simcoe, centennial and citra; IPA with citra, simcoe, centennial and citra; IPA with citra, mosaic, citra, citra, simcoe and citra, IPA with citra, vic secret, citra, citra, mosaic, citra, centennial and citra;

Hipsters (starting to chant): Citra citra citra citra...

Waitress: ...citra, citra, citra, mosaic, and citra; IPA with citra, citra, citra, citra, citra, mosaic, citra, citra, citra...

Hipsters (singing): Citra! Lovely citra! Lovely citra!

Waitress: ...or American farmhouse ale with spelt and rye malt, aged for 18 months in red wine barrels, refermented with brett on heirloom varietal apricots and dry hopped with mosaic and citra.

Wife: Have you got anything without citra?

Waitress: Well, there's IPA with citra, mosaic, simcoe and citra, that's not got much citra in it.

Wife: I don't want ANY citra!

Man: Why can't she have IPA with mosica, simcoe, citra and vic secret?

Wife: THAT'S got citra in it!

Man: Hasn't got as much citra in it as IPA with citra, mosaic, simcoe and citra, has it?

With apologies to Monty Python.

Tuesday, 4 June 2019

Position Statement - CAMRA, Cask and Keg

News here that CAMRA are to have an official Keykeg bar at the Great British Beer Festival. It's worth pointing out that several of their regional festivals have been doing this for a couple of years now, but I guess that this is news in that the GBBF is symbolically the Last Great Citadel of Cask.

Anyway, on a basic level this is a sensible step in the right direction. Embracing a wider range of good beer at their flagship festival makes the organisation seem more pragmatic and modern, while they can still keep cask ale at the front and centre of the event.

It does have a weird catch though: keykeg beer is only to be served if it's keykeg conditioned and not force carbonated. This distinction of real vs not-real keg is something that most normal drinkers don't seem to give two hoots about - people who want a pint of cask bitter won't suddenly tolerate something cold and fizzy because the carbonation is natural, while people who want a keg DIPA or a sour are unlikely to care where the fizz in it came from. But according to CAMRA's definitions, being conditioned in the keykeg makes it Real Ale not Evil Keg, and this is what makes it acceptable for them to serve. To me this means that the news seems... less good than it could be.

With that in mind, and since nobody asked, here's the official Brewing In A Bedsitter position statement on Where I Think CAMRA Should Be At In Relation To Real Ale And Dispense.

  • CAMRA should have a specific objective to protect and promote cask conditioned ale. It's a weird, unique and distinctive tradition that will always be at risk in a world that prefers to simplify and streamline things, and it should always be part of CAMRA's business to look out for it.
  • CAMRA should stop worrying about the realness or otherwise of beers coming from other forms of dispense (keykeg, RIAB etc) - in most cases where their realness or otherwise is worth caring about they aren't particularly under threat.
  • CAMRA should be happy to celebrate and promote beers that aren't cask ale, regardless of whether they consider them to Real Ale or not; this will make them more effective at defending cask ale, because this makes them look like open-minded beer enthusiasts whose opinions on cask ale are worth taking seriously.
  • CAMRA should stop asserting as a matter of fact that Real Ale (or cask ale) is Objectively Better rather than just being Important and Good, because this makes them look like a bunch of religious fanatics whose opinions on cask ale can be safely ignored. It's fine if individual members have an overall preference for cask ale, but belief in (and assertion of) its absolute superiority shouldn't be a matter of policy.

In all honesty, I don't do that much for CAMRA beyond the odd bit of beer festival volunteering, so I don't expect them to pay that much attention to my opinions about what they should do. But for the record, there they are.

Friday, 17 May 2019

Local Craft Beer at Eat Cambridge

If there's one thing that Cambridge food-scene boosters are really good at, it's getting breathlessly excited about a Hot New Thing happening here, even though in a national context it's so old hat that your granny is kind of over it. Hence I rolled my eyes a bit when, a full decade after Punk IPA started appearing in supermarkets, the publicity for the Eat Cambridge food festival announced a panel discussion on "the hot trend of 2019": craft beer.

I swallowed my cynicism and went along, though, because the people talking seemed likely to have some interesting stuff to say. This turned out to be a good decision.

On the panel, we had a representative from Brewboard, who took over Black Bar's kit and premises in Harston in 2017, and rapidly brought out a solid range of well-executed US-style craft standards - the sort of stuff that might get lost in the noise in a town like Manchester or Leeds, but which Cambridge had been missing for a while.

We also had Tom and Sam, founders of Calverleys, who have been operating around Cambridge since 2014, brewing an eclectic range of stuff. I used to find their beers a bit hit and miss, but the last few that I've tried have impressed me a lot more - maybe they're tightening things up a bit, or maybe it's just me.

Milton Brewery, the veterans of the Cambridge scene, were represented by their founder Richard Naisby. He's also involved with SIBA and is a fairly canny industry-watcher. If you don't already know Milton, they're probably best described as being part of the proto-craft / Weird Real Ale generation; founded in 1999, fitting comfortably within real ale culture in many ways, but pushing the style envelope rather more than most of their traditionalist predecessors.

Wylde Sky were the newest brewery featured, and the beers I've had from them so far have mostly been very good. Their brewer, Paulo, was representing them. He's half Scottish, half Brazillian, and previously worked in a brewery in Brazil. He didn't mention which one - this seemed almost pointed, and I wondered whether it was secretly some InBev thing, but a bit of internet research suggests that it was probably just too obscure to be worth naming. There's an echo of a well known Sussex craft brewery in the name, and it's maybe there in the beer too - one of their launch beers was an extremely well done clean saison.

The whole thing was kept moving by food journalist Andrew Webb. I wasn't taking notes or anything, but there were a few things from the conversation that stuck in memory.

The host apologized for the lack of diversity on the panel (six blokes, including the himself). It's a bit of shame that the organisers didn't spot this and actually do something about it, to be honest.

The session tried to include more-or-less every topic relating to craft beer in an hour, from the rise of canning to beer and food. This was presumably to cover the bases for people who don't know much about beer or what's been going on in the last decade, but having a more focused topic might have made for more interesting chat. Particularly with five people on the panel, it felt like a lot of topics were skipped over very quickly.

One recurring theme was the importance of tap rooms. Three of the four brewers represented have tap rooms at their breweries and those three all saw them as being core to their operation. As well as being a revenue stream, it's an opportunity to see the response to a new beer immediately and set up a very tight feedback loop from punters to the brewer. It wasn't discussed at the time, but this idea resonates with a sense of localism that I find more natural than the current efforts to artificially force "terroir" on beer. It seems far more interesting to me that beer should be tightly coupled to the brewery's local drinking culture rather than it's local ingredients.

All the brewers agreed that the next big growth areas for beer were likely likely to be low-alcohol, vegan and gluten-free. I got the impression that this annoyed the host a bit, who'd asked the question hoping for the inside gen on the latest wild and wacky IPA substyle or something.

I can't remember how the topic came up, but Richard had an interesting story about working in steelworks in South Yorkshire in the nineties, where the workers used to finish the day by drinking massive volumes of weak, salted beer, provided on the foundry floor by their employers as a way to replace the water and salts that they sweat out doing hard physical work in a hot environment.

During the questions at the end, I asked (as non passive-aggressively as I could) how the assembled brewers thought Cambridge compared with other UK cities in beer terms. The host tried to turn this into an Oxford vs Cambridge thing, but fortunately the panel were having none of it. Paulo said we were making progress but we've got a long way to go, which I'd say is fair. Sam was optimistic based on the response that he sees in the taproom every weekend.