Category Archives: brewing

Alcohol Marketing, Craft Beer, and Responsible Drinking

[UPDATE: Press release. Much clearer than the Hour article…]

This could potentially be big for craft beer. A code of ethics for alcohol adverts.

Hour.ca – News – Alcohol marketing becomes ethical

A bit like video game manufacturer who propose rating systems for their own games, members of the alcoholic beverage industry in Quebec are trying to regulate their own advertising practises. According to the article:

Under the new code, the following has been forbidden:

  • Using alcohol content as a sales argument
  • Associating alcohol with violent or asocial behaviour, or with illicit drugs
  • Sexism or the association of the product with sexual performance, sexual attraction or popularity
  • Implications that the product improves physical or intellectual capacities, or has health benefits
  • Encouraging drinking games or excessive drinking
  • Making the product particularly attractive to people under 18
  • Showing images of people who look younger than 25
  • Showing disrespect for those who choose not to drink

By proposing such a code of ethics, the industry may possibly bypass government regulation. It also shows that its members are willing to go some distance in changing their practises.

Educ’alcool‘s message, associating responsible (moderate) drinking with taste, is well-established in Quebec culture and this code goes in the same line. By contrast, in the U.S., advocacy for responsible drinking is criticized by academics and health specialists. IMHO, this criticism has the effect of encouraging younger people to binge drink, with sad consequences. Educ’alcool and Quebec’s alcoholic beverage industry are probably trying to avoid such a situation. Although it might sound counter-intuitive, binge drinking is not beneficial to their bottom line. After all, nobody wants to get sued for the death of any of consumers.

The main apparent target of this code is beer advertising, especially on television. While Quebec has its share of beer ads with scantily clad women, even ads for some of InBev’s Labatt products are somewhat more subtle. In fact, the French-speaking versions of commercials for Labatt bleue have, over the years, represented an alternative to the typical "beer gets you laid" message. As typical of Quebec culture, these ads have used humour to carry their message, often with puns and other word play. For instance, one of the most recent ads uses a zeugma and the names of several parts of Quebec (strengthening the association between the beer and Quebec cultural identity). It also describes the beer in its association with food.

Which brings me to the interesting point about craft beer. While beer advertisement is typically full of what this new code of ethics seeks to prohibit, craft beer positions itself in exactly the same line as Educ’alcool and this code of ethics: taste and responsible drinking. The only television ads I’ve seen for craft beer were made by Boston Beer company for their Samuel Adams products. These ads usually emphasize the brewing craft itself and have been discussed by many members of the craft beer crowd. An important point is that they’re quite effective at delivering the message about taste, quality, sophistication, and responsibility. (Actually, I wore a Samuel Adams t-shirt yesterday, after reading about the new code of ethics. Didn’t even notice the possible connection!)

Any craft beer person will argue that craft beer always wins on taste. So if the new marketing message needs to focus on taste, craft beer wins.

It’s quite striking that the code of ethics mentions people looking older than 25. IMHO, it’s overstating the case a bit. IMHO, nothing is to be gained by avoiding the portrayal of members of the 18-25yo age bracket in advertising for responsible drinking. This demographic is not only very important for the alcohol industry but it’s one which should be targeted by the responsible drinking movement. Educ’alcool does target people who are even younger than that, so that they "do the right thing" once they’re old enough to drink, but there’s no reason to let people down once they start drinking. Eighteen-year-olds are not only learning the value of responsible drinking, they’re integrating responsible drinking in their social lives. And they’re learning how to taste alcoholic beverages.

Apart from age, characteristics of craft beer people are usually the same as those of the target market for beer in general. But their emphasis is really: taste, distinctiveness, sophistication, and responsibility. Again, perfect for the new type of ads.

Speaking of beer marketing, the issue of Montreal’s Hour indie weekly also has a piece on the importance of beer sponsorships for the success of events in the city. Coincidence?

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Belgian Artist and German Engineer

This one might already be somewhere in my beer entries. Still, it's worth repeating… 😉

Much of craft beer culture in North America uses a continuum based on two important images from two important brewing traditions: Belgian Ales and German Lagers. Not that these are at all exclusive associations. Belgium produces many lager beers and Germany produces many ales. Other brewing traditions (especially from the Czech Republic or from the British Isles and former British colonies) also have their own ales and lager beers. But these two “national” traditions are quite important in craft beer culture's imagination and self-identification.

The German Lagers used as a prototype are usually clean, crisp, refreshing, balanced, and especially consistent. The Belgian Ales used as a prototype are usually complex, smooth, soothing, malty, and especially distinctive. Many beers are located along this continuum. And it's not unusual to see malty brews associated with complexity or crisp brews with clean-tasting. The values of consistency and distinctiveness are quite important in craft brewing as it influences brewing practise. Those of a more creative approach may tend to prefer brewing Belgian Ales, even when the results are disappointing while those with a more technical perspective may prefer brewing German Lagers, even if their taste is relatively unassertive. In such a context, the images/stereotypes of a German Engineer (GE: who wants his work to always be perfect and dependable) and the Belgian Artist (BA: who wants his work to make a statement) seem useful, if simplistic.

For one thing, those images don't necessarily correspond to beer styles. Many of the BA beers could in fact be based on German beers like the Hefeweizen and Berliner Weiss. Similarly, GE beers are likely to be ales, especially British ones. But the brewing traditions of Germany and Belgium are perceived through those models/prototypes.

And speaking of beer in Germany, see Ron Pattison's criticism of the so-called “purity” law, his take on German Beer, and especially Thomas Perera's description of the German beer spirit.

For Belgium, there's a wealth of resources (including on Ron Pattison's site) but its beer scene is characteristically described by disparate details as it's difficult to make sense of Belgian beer in general.

Of course, discussions of regional differences within these two countries in brewing patterns are extremely important. But these differences are rarely seen by North American craft beer people as implying much distinction in brewing philosophy.

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Michiana Beer: South Bend Breweries

A Brief and Incomplete History of Brewing in South Bend, Indiana

Over at Indiana Beer. Link posted by Jeff Sutter on the Michiana Brew Google Group. A list of a few breweries in South Bend, especially the Muessel Brewing Company and Manitoba-based Drewrys Brewery. (“Michiana” is the informal name for a region which crosses the Michigan-Indiana border around South Bend, IN.)
In more recent history, there has been a few brewpubs and microbreweries in Northern Indiana. The following ones are currently in operation: Three Floyds Brewing Company in Munster (along with the Three Floyds Brewpub), Backroad Brewery in LaPorte, Mishawaka Brewing Company in Mishawaka, Shoreline Brewing Company in Michigan City, Mad Anthony Brewing Company, in Fort Wayneand most recently, Nine G Brewing Company, in South Bend. A more complete list of Hoosier breweries is available on the Indiana Beer website.

Brewing Philosophy, Techniques

Not to wax too philosophical, but brewing can really help people
achieve what psychologists call "Flow" experience. It's the way you
feel when you're in a situation that's challenging enough without being
discouraging. Some people see brewing as "meditation" and there's part
of that for some people. Also, there's a huge social part.

Perhaps the most obvious social part is that it's quite easy to make
friends when you offer them free beer. If someone's friends like bland
beer from macrobreweries, it's still possible to help them appreciate
beer for the way it tastes. The best way to do that is to brew beer
with that goal in mind. Sure, it's a challenge. It might take a few
trials and any given batch might not be that well-appreciated by
everyone. But little by little, it's possible to make people understand
that binge-drinking on Rolling Rock isn't that enjoyable when you can
get tasty beer on the cheap.

Another social aspect is that brewers tend to do things together.
Adults of any age or "walk of life" may belong to the same brewclub
and, usually, there's a very strong sense of friendship among brewers.
I know brewers and brewing groups in a couple of places and could help
people make contacts. Even if it's just sampling each other's brews or
discussing the amount of diacetyl that's acceptable in an Extra Special
Bitter, it can be quite fun.

Now, to get someone started on brewing. Many people start with cans of extract and it's certainly a solution. A cooler method is to use "ingredient kits" (e.g. from Grape and Granary) which include malt extract, grains, hops, and fresh yeast. You steep the grains and boil that solution with the extract. It's easy enough to do and it givessome amount of control. It's not the cheapest way but it works well. The
equipment one needs for these types of brewing techniques would mainly include a large kettle, a plastic bucket, a glass carboy, and some tubing. Homebrew supply shops usually sell equipment kits like that but it's easy to get many parts through other ways…

Among homebrewers, "all-grain brewing" is often considered the advanced step. It's not that much more complex and it's usually cheaper to do (especially with bulk grain). It does require a bit more equipment and more time on brewday. The equipment needed can be as simple as two plastic buckets. One has small holes drilled in it and serves as a false-bottom while the other one has a spigot. Some very good brewers
use that kind of a system and it works quite well. What I use is the same thing except that the bottom bucket has a heater element in it so I can control temperature. Other people use an Igloo-type cooler with a manifold in it built with some copper tubing in which slits have been cut. Other people go nuts and have a semi-automatic system made of stainless or even copper with all sorts of pumps and heat exchangers.
All of these achieve the same results: quality beer.
The basic principle remains the same. If you want to brew…
You need to mash grain at a certain temperature (150F to 158F, depending on what you want to achieve) for a certain amount of time (20 minutes to an hour or so). You then need to pour hot water in that mash to get all the sugars out. That's the all-grain part and you end up with wort (sweet liquid).

You then boil the wort for an hour or so, adding hops at specific points (for bitterness, flavor, and aroma). You then chill the boiled wort, transfer to a primary fermenter (usually a plastic bucket), pitch yeast, and wait for a while.
After a week or two, you transfer from primary to secondary fermenter (usually a glass carboy). After a few weeks in secondary, the yeast should have finished its main job and you can bottle. After a week or two in bottle, the beer is ready to drink. If you have a kegging system (with those 5-gallon kegs that were used for soft drinks), you can get the beer carbonated within minutes instead of weeks.
Some beers don't need to be transfered into a secondary fermenter and might even be ready to bottle within a few days. But it's safer and usually better to do a secondary fermentation.
Palmer's book (available online) explains most of these techniques well enough. And all the brewing books you could buy will give details on every step of the process.
With all of this, sanitation is quite important, especially after the wort has been boiled. But we all do a few things that aren't completely sanitary and scrapped batches are quite rare.
Among brewers, the motto is "Relax, Don't Worry, Have a Homebrew!"
Again, brewing can be a very nice "Flow" experience. It can be intensely creative and it relies on a scientific basis (enzymatic reactions, use of gravity, etc.). Plus it can be very social.
While it's easy to go overboard with equipment or ingredients, homebrewing can be quite cheap an activity. IMHO, it's quite easy to get started for less than 100USD and then get more equipment as we go on. Brewing with other people, it's often possible to cut costs by sharing equipment or doing bulk orders. Without cutting costs too much, I think I can brew a batch for 1USD/gallon, especially if I repitch
yeast (use it for several batches). On average, I'm guessing I probably spend about 7–10USD for a 5 gallon batch as I use a bunch of specialty grains, expensive yeast packages, and some spices. The larger the amount brewed, the cheaper the gallon will be, for many reasons (including the cost of bulk ingredients, the energy costs (fairly minimal anyway), and "mash efficiency" (the proportion of sugar
extracted from the grain)).
Of course, that's not counting the time spent brewing. Some people say
it should be counted but then one would need to "deduct" the experience
gained and the relaxation coming from brewing…
In my mind, it's a very enjoyable activity which has brought me a lot
of nice things in the last four years.

Cheers!

AleX

Beer and Brewing in South Bend and Elsewhere

Ok…

Been living in South Bend since August, talked to a number of people about beer and brewing. Sent long messages to some of them. Hopefully, didn’t scare them off too badly… 😉

Thing is, there’s a lot of resources for/about beer and brewing. Here’s
just a few to get people started. And once you get started, well, anything can happen.

Local/Regional

Relevant for North Central Indiana and some other parts of the MidWest

  • Legends of Notre Dame
  • Beer pub on Notre Dame Campus. The site has their beer menu…

  • Mishawaka Brewing Co.
  • Michiana’s only brewpub, at this point. They have some limited brewing supplies.

  • Quality Wine and Ale Supply [Added: 24/03/08. Thanks, Andy C!]
  • A homebrew supply shop in Elkhart, which might be the closest “LHBSS” to Mishawaka/South Bend. Looks like they have an extensive selection and decent prices.

  • Zeke’s
    Beer pub in Dowagiac, MI.
  • Indiana Beer
  • A site about beer events in Indiana.

  • Great Lakes Brewing News
  • A beer newspaper which is distributed for free at Legends and MBC. Jim Herter, business manager for Notre Dame’s food services, writes for the Indiana section.

  • Chicago Beer Society
  • Group of beer lovers and homebrewers. They do cool events like “Thirst Fursday” the first Thursday of each month.

  • Grape and Granary
  • A mail order brewing supply shop which has a good selection and ships to Northcentral Indiana pretty fast. There are other homebrew supply shops, including online, but this is the one that my friends in town have been using.

  • Theta Ridge Coffee
  • Importer of green coffee beans. As other beer lovers seem to enjoy fresh coffee, I thought I’d mention this one.

In my humble opinion, the best liquor store for beer in South Bend is City Wide Liquors’ downtown location:

109 E. Jefferson Blvd.
(Across from Keybank, down the street from Century Center)
South Bend, IN 46601
574-287-8652

General Beer Sites

Lots of information about homebrewing

  • Palmer’s How to Brew
  • A homebrewing book available online for free.

  • Papazian’s Complete Joy of Homebrewing
  • A good, inexpensive brew book for beginners and intermediate brewers.

  • HomeBrew Digest
  • A mailing-list for homebrewers and a “library” of brewing information.
    Some of the library’s stuff is a bit old but the mailing-list is a cool place to contact brewers.

  • Beertown
  • A site for different brewing associations, including the American Homebrewer Association

  • Real Beer
  • A general site about beer with a lot of information about brewing.

  • Bodensatz
  • A site with lots of info about homebrewing.

Miscellaneous Beer Sites

  • Beer Judge Certification Program
  • The most useful thing, IMHO, are “style guidelines” that are used for homebrew competitions. I hope people won’t get too stuck on the details as some of it is very arbitrary. But it’s a good way to get information about some styles, like “Irish Red Ale” or “Dunkelweizen”…

  • Rate Beer
  • A site where one can rate beers they try and/or read people’s comments about beers. Some of these comments are a bit strange and those people tend to like specific types of beer, but it’s sometimes a good way to choose a beer you want to try. Hops are liked by raters and so are strong full-bodied beers but the best-rated beer is in fact a Belgian Trappist…

  • Michael Jackson the Beer Hunter
  • The best-known beer writer, not the youngest member of the Jackson 5.

  • Beer Advocate
  • I mostly use it to look for beer pubs across the US and in other places, especially when I travel. Many places have lists of brew- and beerpubs and may even do pubcrawls for beer geeks…

  • PubCrawler
  • Another site listing beer pubs in the US and elsewhere. Actually, I was confusing PubCrawler with BeerAdvocate. They accomplish similar goals…

  • All About Beer
  • A brewing magazine.

  • Siebel Institute
  • A very serious institute where you can get a degree in brewing technology. Education you can actually use!

"Don't Quit Your Day Job" (Brewing as Hobby)

[Oh, my! I do hope I won't get too hooked to blogging! I'm scared!!! ;->]

Thinking about brewing, as I often do. Responding to a message about a post I sent to the HomeBrew Digest about beer and beliefs.
In relation to my previous post on work and debt. And compartmentalization.

"Don't quit your day job"
I have no intention of doing such a thing. I love my "day job" (insofar as I have one). I see no reason to quit it.

[Yup, blogging in my case encourages the use of first person singular pronouns, a habit I try to kill in many contexts. But if it's supposed to be self-indulgent, let's do it the self-serving way…]

Some homebrewers I've met hate their day job and see brewing as an escape. [It might be something of the same for me (doing a bit of
self-analysis here) as I may use it to procrastinate. Although, brewing needs planning. Procrastination I mostly do with thinking about brewing. Anyhoo…]
Those homebrewers who brew to "get away from it all" are oftentimes the same guys (yeah, mostly guys in homebrewing circles, nowadays) who want to "Go Pro" and open a brewpub. Now, that's not silly and it's kind of easy to expect, but it might be ill-advised.
Going Pro means a huge investment on money. Of course, we all dream of having enough money to invest in brewing. Hey, if I win the lottery, I might go nuts with brewing gear and if I win enough, I might even give the brewpub idea more of a thought. But…
Going Pro also means transforming a cool, relaxing hobby into an obligation to perform. Sure, many small brewpub and microbrewery owners do it their own way and the lottery win should imply that you don't need to turn a profit. But still, professional brewing is bound to be more of a pressure. And many aspects of brewing aren't necessarily so much fun. And these are the ones that become very important in the Pro world. Not to mention the whole business side. Some people enjoy it but
these are few and far between.

A well-known homebrew celebrity (!) who became a brewpub owner is quoted as saying that if he were to start again, he might not go pro. Nowadays, he doesn't brew anymore. And even though his pub is often packed, he still struggles to make ends meet. Not a pleasant feeling.

Then, the ideal solution should be collaboration. One "business-type" to handle the business and one crazy brewer. Well, the crazy brewer won't be so crazy when the business guy talks about minimizing risk.
A big important notion, risk. A hobby is fun because the stakes are low. You scrap a 5-gallon batch, so be it. You lost a bit of time, a bit of money. So be it. That's life. And you learned something. You scrap a batch as a commercial brewer, uh-oh!
So that's one reason even the most adventurous brewers end up making a lot of fairly uncompromising beer. Another reason is that what pleases the brewer might attract a few beer geeks but the beer geek market is incredibly small as compared to the swill drinkers. Lots of talk about that. But brewing capacity (volume) is correlated against risk.