Happiness Anniversary

Posted on September 23, 2009 by dispar

A year ago today, I found out that I was, in fact, happy.

War of the Bugs: Playing with Life in the Brewery

Posted on September 2, 2009 by dispar

Kept brewing and thinking about brewing, after that last post. Been meaning to discuss my approach to “brewing bugs”: the yeast and bacteria strains which are involved in some of my beers. So, it’s a kind of follow-up.

Perhaps more than a reason for me to brew, getting to have fun with these living organisms is something of an achievement. It took a while before it started paying off, but it now does.

Now, I’m no biochemist. In fact, I’m fairly far to “wet sciences” in general. What I do with these organisms is based on a very limited understanding of what goes on during fermentation. But as long as I’m having fun, that should be ok.

This blogpost is about yeast in brewing. My focus is on homebrewing but many things also apply to craft brewing or even to macrobreweries.

There’s supposed to be a saying that “brewers make wort, yeast makes beer.” Whether or not it’s an actual saying, it’s quite accurate.

“Wort” is unfermented beer. It’s a liquid containing fermentable sugars and all sorts of other compounds which will make their way into the final beer after the yeast has had its fun in it. It’s a sweet liquid which tastes pretty much like Malta (e.g. Vitamalt).

Yeast is a single-cell organism which can do a number of neat things including the fine act of converting simple sugars into alcohol and CO2. Yeast cells also do a number of other neat (and not so neat) things with the wort, including the creation of a large array of flavour compounds which can radically change the character of the beer. Among the four main ingredients in beer (water, grain, hops, and yeast), I’d say that yeast often makes the largest contribution to the finished beer’s flavour and aroma profile.

The importance of yeast in brewing has been acknowledged to different degrees in history. The well-known Reinheitsgebot “purity law” of 1516, which specifies permissible ingredients in beer, made no mention of yeast. As the story goes, it took Pasteur (and probably others) to discover the role of yeast in brewing. After this “discovery,” Pasteur and others have been active at isolating diverse yeast strains to be used in brewing. Before that time, it seems that yeast was just occurring naturally in the brewing process.

As may be apparent in my tone, I’m somewhat skeptical of the “discovery” narrative. Yeast may not have been understood very clearly before Pasteur came on the scene, but there’s some evidence showing that yeast’s contribution to brewing had been known in different places at previous points in history. It also seems likely that multiple people had the same basic insight as LP did but may not have had the evidence to support this insight. This narrative is part of the (home)brewing “shared knowledge.”

But I’m getting ahead of myself.

There’s a lot to be said about yeast biochemistry. In fact, the most casual of brewers who spends any significant amount of time with online brewing resources has some understanding, albeit fragmentary, of diverse dimensions of biochemistry through the action of yeast. But this blogpost isn’t about yeast biochemistry.

I’m no expert and biochemistry is a field for experts. What tends to interest me more than the hard science on yeast is the kind of “folk science” brewers create around yeast. Even the most scientific of brewers occasionally talks about yeast in a way which sounds more like folk beliefs than like hard science. In ethnographic disciplines, there’s a field of “ethnoscience” which deals with this kind of “folk knowledge.” My characterization of “folk yeast science” will probably sound overly simplistic and I’m not saying that it accurately represents a common approach to yeast among brewers. It’s more in line with the tone of Horace Miner’s classic text about the Nacirema than with anything else. A caricature, maybe, but one which can provide some insight.

In this case, because it’s a post on my personal blog, it probably provides more insight about yours truly than about anybody else. So be it.

I’m probably more naïve than most. Or, at least, I try to maintain a sense of wonder, as I play with yeast. I’ve done just enough reading about biochemistry to be dangerous. Again, “the brewery is an adult’s chemistry set.”

A broad distinction in the brewer’s approach to yeast is between “pure” and “wild” yeast. Pure yeast usually comes to the brewer from a manufacturer but it originated in a well-known brewery. Wild yeast comes from the environment and should be avoided at all costs. Wild yeast infects and spoils the wort. Pure yeast is a brewer’s best friend as it’s the one which transforms sweet wort into tasty, alcoholic beer. Brewers do everything to “keep the yeast happy.” Though yeast happiness sounds like exaggeration on my part, this kind of anthropomorphic concept is clearly visible in discussions among brewers. (Certainly, “yeast health” is a common concept. It’s not anthropomorphic by itself, but it takes part in the brewer’s approach to yeast as life.) Wild yeast is the reason brewers use sanitizing agents. Pure yeast is carefully handled, preserved, “cultured.” In this context, “wild yeast” is unwanted yeast. “Pure yeast” is the desirable portion of microflora.

It wouldn’t be too much of an exaggeration to say that many brewers are obsessed with the careful handling of pure yeast and the complete avoidance of wild yeast. The homebrewer’s motto, following Charlie Papazian, may be “Relax, Don’t Worry, Have a Homebrew,” when brewers do worry, they often worry about keeping their yeast as pure as possible or keeping their wort as devoid of wild yeast as possible.

In the context of brewers’ folk taxonomy, wild yeast is functionally a “pest,” its impact is largely seen as negative. Pure yeast is beneficial. Terms like “bugs” or “beasties” are applied to both but, with wild yeast, their connotations and associations are negative (“nasty bugs”) while the terms are applied to pure yeast in a more playful, almost endeared tone. “Yeasties” is almost a pet name for pure yeast.

I’ve mentioned “folk taxonomy.” Here, I’m mostly thinking about cognitive anthropology. Taxonomies have been the hallmark of cognitive anthropology, as they reveal a lot about the ways people conceive of diverse parts of reality and are relatively easy to study. Eliciting categories in a folk taxonomy is a relatively simple exercise which can even lead to other interesting things in terms of ethnographic research (including, for instance, establishing rapport with local experts or providing a useful basis to understanding subtleties in the local language). I use terms like “folk” and “local” in a rather vague way. The distinction is often with “Western” or even “scientific.” Given the fact that brewing in North America has some strong underpinnings in science, it’s quite fun to think about North American homebrewers through a model which involves an opposition to “Western/scientific.” Brewers, including a large proportion of homebrewers, tend to be almost stereotypically Western and to work through (and sometimes labour under) an almost-reductionist scientific mindframe. In other words, my talking about “folk taxonomy” is almost a way to tease brewers. But it also relates to my academic interest in cultural diversity, language, worldviews, and humanism.

“Folk taxonomies” can be somewhat fluid but the concept applies mostly to classification systems which are tree-like, with “branches” coming of broader categories. The term “folksonomy” has some currency, these days, to refer to a classification structure which has some relation to folk taxonomy but which doesn’t tend to work through a very clear arborescence. In many contexts, “folksonomy” simply means “tagging,” with the notion that it’s a free-form classification, not amenable to treatment in the usual “hierarchical database” format. Examples of folksonomies often have to do with the way people classify books or other sources of information. A folksonomy is then the opposite of the classification system used in libraries or in Web directories such as the original Yahoo! site. Tags assigned to this blogpost (“Tagged: Belgian artist…”) are part of my own folksonomy for blogposts. Categories on WordPress blogs such as this ones are supposed to create more of a (folk) taxonomy. For several reasons (including the fact that tags weren’t originally available to me for this blog), I tend to use categories as more of a folksonomy, but with a bit more structure. Categories are more stable than tags. For a while, now, I’ve refrained from adding new categories (to my already overly-long list). But I do add lots of new tags.

Anyhoo…

Going back to brewers’ folk taxonomy of yeast strains…

Technically, if I’m not mistaken, the term “pure” should probably refer to the yeast culture, not to the yeast itself. But the overall concept does seem to apply to types of yeast, even if other terms are used. The terms “wild” and “pure” aren’t inappropriate. “Wild” yeast is undomesticated. “Pure” yeast strains were those strains which were selected from wild yeast strains and were isolated in laboratories.

Typically, pure yeast strains come from one of two species of the genus Saccharomyces. One species includes the “top-fermenting” yeast strains used in ales while the other species includes the “bottom-fermenting” yeast strains used in lagers. The distinction between ale and lager is relatively recent, in terms of brewing history, but it’s one which is well-known among brewers. The “ale” species is called cerevisiae (with all sorts of common misspellings) and the “lager” species has been called different names through history, to the extent that the most appropriate name (pastorianus) seems to be the object of specialized, not of common knowledge.

“Wild yeast” can be any yeast strain. In fact, the two species of pure yeast used in brewing exist as wild yeast and brewers’ “folk classification” of microorganisms often lumps bacteria in the “wild yeast” category. The distinction between bacteria and yeast appears relatively unimportant in relation to brewing.

As can be expected from my emphasis on “typically,” above, not all pure yeast strains belong to the “ale” and “lager” species. And as is often the case in research, the exceptions are where things get interesting.

One category of yeast which is indeed pure but which doesn’t belong to one of the two species is wine yeast. While brewers do occasionally use strains of wild yeast when making other beverages besides beer, wine yeast strains mostly don’t appear on the beer brewer’s radar as being important or interesting. Unlike wild yeast, it shouldn’t be avoided at all costs. Unlike pure yeast, it shouldn’t be cherished. In this sense, it could almost serve as «degré zéro» or “null” in the brewer’s yeast taxonomy.

Then, there are yeast strains which are usually considered in a negative way but which are treated as pure strains. I’m mostly thinking about two of the main species in the Brettanomyces genus, commonly referred to as “Brett.” These are winemakers’ pests, especially in the case of oak aging. Oak casks are expensive and they can be ruined by Brett infections. In beer, while Brett strains are usually classified as wild yeast, some breweries have been using Brett in fermentation to effects which are considered by some people to be rather positive while others find these flavours and aromas quite displeasing. It’s part of the brewing discourse to use “barnyard” and “horse blanket” as descriptors for some of the aroma and flavour characteristics given by Brett.

Brewers who consciously involve Brett in the fermentation process are rather uncommon. There are a few breweries in Belgium which make use of Brett, mostly in lambic beers which are fermented “spontaneously” (without the use of controlled innoculation). And there’s a (slightly) growing trend among North American home- and craft brewers toward using Brett and other bugs in brewing.

Because of these North American brewers, Brett strains are now available commercially, as “pure” strains.

Which makes for something quite interesting. Brett is now part of the “pure yeast” category, at least for some brewers. They then use Brett as they would other pure strains, taking precautions to make sure it’s not contaminated. At the same time, Brett is often used in conjunction with other yeast strains and, contrary to the large majority of beer fermentation methods, what brewers use is a complex yeast culture which includes both Saccharomyces and Brett. It may not seem that significant but it brings fermentation out of the strict “mono-yeast” model. Talking about “miscegenation” in social terms would be abusive. But it’s interesting to notice which brewers use Brett in this way. In some sense, it’s an attitude which has dimensions from both the “Belgian Artist” and “German Engineer” poles in my brewing attitude continuum.

Other brewers use Brett in a more carefree way. Since Brett-brewing is based on a complex culture, one can go all the way and mix other bugs. Because Brett has been mostly associated with lambic brewing, since the onset of “pure yeast” brewing, the complex cultures used in lambic breweries serve as the main model. In those breweries, little control can be applied to the balance between yeast strains and the concept of “pure yeast” seems quite foreign. I’ve never visited a lambic brewery (worse yet, I’ve yet to set foot in Belgium), but I get to hear and read a lot about lambic brewing. My perception might be inaccurate, but it also reflects “common knowledge” among North American brewers.

As you might guess, by now, I take part in the trend to brew carefreely. Even carelessly. Which makes me more of a MadMan than the majority of brewers.

Among both winemakers and beer brewers, Brett has the reputation to be “resilient.” Once Brett takes hold of your winery or brewery, it’s hard to get rid of it. Common knowledge about Brett includes different things about its behaviour in the fermentation process (it eats some sugars that Saccharomyces doesn’t, it takes a while to do its work…). But Brett also has a kind of “character,” in an almost-psychological sense.

Which reminds me of a comment by a pro brewer about a well-known strain of lager yeast being “wimpy,” especially in comparison with some well-known British ale yeast strains such as Ringwood. To do their work properly, lager strains tend to require more care than ale strains, for several reasons. Ringwood and some other strains are fast fermenters and tend to “take over,” leaving little room for other bugs.

Come to think of it, I should try brewing with a blend of Ringwood and Brett. It’d be interesting to see “who wins.”

Which brings me to “war.”

Now, I’m as much of a pacifist as one can be. Not only do I not tend to be bellicose and do I cherish peace, I frequently try to avoid conflict and I even believe that there’s a peaceful resolution to most situations.

Yet, one thing I enjoy about brewing is to play with conflicting yeast strains. Pitting one strain against another is my way to “wage wars.” And it’s not very violent.

I also tend to enjoy some games which involve a bit of conflict, including Diplomacy and Civilization. But I tend to play these games as peacefully as possible. Even Spymaster, which rapidly became focused on aggressions, I’ve been playing as a peace-loving, happy-go-lucky character.

But, in the brewery, I kinda like the fact that yeast cells from different strains are “fighting” one another. I don’t picture yeast cells like warriors (with tiny helmets), but I do have fun imagining the “Battle of the Yeast.”

Of course, this has more to do with competition than with conflict. But both are related, in my mind. I’m also not that much into competition and I don’t like to pit people against one another, even in friendly competition. But this is darwinian competition. True “survival of the fittest,” with everything which is implied in terms of being contextually appropriate.

So I’m playing with life, in my brewery. I’m not acting as a Creator over the yeast population, but there’s something about letting yeast cells “having at it” while exercising some level of control that could be compared to some spiritual figures.

Thinking about this also makes me think about the Life game. There are some similarities between what goes on in my wort and what Conway’s game implies. But there are also several differences, including the type of control which can be applied in either case and the fact that the interaction between yeast cells is difficult to visualize. Not to mention that yeast cells are actual, living organisms while the cellular automaton is pure simulation.

The fun I have playing with yeast cells is part of the reason I like to use Brett in my beers. The main reason, though, is that I like the taste of Brett in beer. In fact, I even like it in wine, by transfer from my taste for Brett in beer.

And then, there’s carefree brewing.

As I described above, brewers are very careful to avoid wild yeast and other unwanted bugs in their beers. Sanitizing agents are an important part of the brewer’s arsenal. Which goes well with the “German engineer” dimension of brewing. There’s an extreme position in brewing, even in homebrewing. The “full-sanitization brewery.” Apart from pure yeast, nothing should live in the wort. Actually, nothing else should live in the brewery. If it weren’t for the need to use yeast in the fermentation process, brewing could be done in a completely sterile environment. The reference for this type of brewery is the “wet science” lab. As much as possible, wort shouldn’t come in contact with air (oxidization is another reason behind this; the obsession with bugs and the distaste for oxidization often go together). It’s all about control.

There’s an obvious reason behind this. Wort is exactly the kind of thing wild yeast and other bugs really like. Apparently, slants used to culture microorganisms in labs may contain a malt-based gelatin which is fairly similar to wort. I don’t think it contains hops, but hops are an agent of preservation and could have a positive effect in such a slant.

I keep talking about “wild yeast and other bugs” and I mentioned that, in the brewer’s folk taxonomy, bacteria are equivalent to wild yeast. The distinction between yeast and bacteria matters much less in the brewery than in relation to life sciences. In the conceptual system behind brewing, bacteria is functionally equivalent to wild yeast.

Fear of bacteria and microbes is widespread, in North America. Obviously, there are many excellent medical reasons to fear a number of microorganisms. Bacteria can in fact be deadly, in the right context. Not that the mere presence of bacteria is directly linked with human death. But there’s a clear association, in a number of North American minds, between bacteria and disease.

As a North American, despite my European background, I tended to perceive bacteria in a very negative way. Even today, I react “viscerally” at the mention of bacteria. Though I know that bacteria may in fact be beneficial to human health and that the human body contains a large number of bacterial cells, I have this kind of ingrained fear of bacteria. I love cheese and yogurt, including those which are made with very complex bacterial culture. But even the mere mention of bacteria in this context requires that I think about the distinction between beneficial and dangerous bacteria. In other words, I can admit that I have an irrational fear of bacteria. I can go beyond it, but my conception of microflora is skewed.

For two years in Indiana, I was living with a doctoral student in biochemistry. Though we haven’t spent that much time talking about microorganisms, I was probably influenced by his attitude toward sanitization. What’s funny, though, is that our house wasn’t among the cleanest in which I’ve lived. In terms of “sanitary conditions,” I’ve had much better and a bit worse. (I’ve lived in a house where we received an eviction notice from the county based on safety hazards in that place. Lots of problems with flooding, mould, etc.)

Like most other North American brewers, I used to obsess about sanitization, at every step in the process. I was doing an average job at sanitization and didn’t seem to get any obvious infection. I did get “gushers” (beers which gush out of the bottle when I open it) and a few “bottle bombs” (beer bottles which actually explode). But there were other explanations behind those occurrences than contamination.

The practise of sanitizing everything in the brewery had some significance in other parts of my life. For instance, I tend to think about dishes and dishwashing in a way which has more to do with caution over potential contamination than with dishes appearing clean and/or shiny. I also think about what should be put in the refrigerator and what can be left out, based on my limited understanding of biochemistry. And I think about food safety in a specific way.

In the brewery, however, I moved more and more toward another approach to microflora. Again, a more carefree approach to brewing. And I’m getting results that I enjoy while having a lot of fun. This approach is also based on my pseudo-biochemistry.

One thing is that, in brewing, we usually boil the wort for an hour or more before inoculation with pure yeast. As boiling kills most bugs, there’s something to be said about sanitization being mostly need for equipment which touches the wort after the boil. Part of the equipment is sanitized during the boiling process and what bugs other pieces of equipment may transfer to the wort before boiling are unlikely to have negative effects on the finished beer. With this idea in mind, I became increasingly careless with some pieces of my brewing equipment. Starting with the immersion chiller and kettle, going all the way to the mashtun.

Then, there’s the fact that I use wild yeast in some fermentations. In both brewing and baking, actually. Though my results with completely “wild” fermentations have been mixed to unsatisfactory, some of my results with “partially-wild” fermentations have been quite good.

Common knowledge among brewers is that “no known pathogen can survive in beer.” From a food safety standpoint, beer is “safe” for four main reasons: boiling, alcohol, low pH, and hops. At least, that’s what is shared among brewers, with narratives about diverse historical figures who saved whole populations through beer, making water sanitary. Depending on people’s attitudes toward alcohol, these stories about beer may have different connotations. But it does seem historically accurate to say that beer played an important part in making water drinkable.

So, even wild fermentation is considered safe. People may still get anxious but, apart from off-flavours, the notion is that contaminated beer can do no more harm than other beers.

The most harmful products of fermentation about which brewers may talk are fusel alcohols. These, brewers say, may cause headaches if you get too much of them. Fusels can cause some unwanted consequences, but they’re not living organisms and won’t spread as a disease. In brewer common knowledge, “fusels” mostly have to do with beers with high degrees of alcohol which have been fermented at a high temperature. My personal sense is that fusels aren’t more likely to occur in wild fermentation than with pure fermentation, especially given the fact that most wild fermentation happens with beer with a low degree of alcohol.

Most of the “risks” associated with wild fermentation have to do with flavours and aromas which may be displeasing. Many of these have to do with souring, as some bugs transform different compounds (alcohol especially, if I’m not mistaken) into different types of acids. While Brett and other strains of wild yeast can cause some souring, the acids in questions mostly have to do with bacteria. For instance, lactobacillus creates lactic acid, acetobacter creates acetic acid, etc.

Not only do I like that flavour and aroma characteristics associated with some wild yeast strains (Brett, especially), I also like sour beers. It may sound strange given the fact that I suffer from GERD. But I don’t overindulge in sour beers. I rarely drink large quantities of beer and sour beers would be the last thing I’d drink large quantities of. Besides, there’s a lot to be said about balance in pH. I may be off but I get the impression that there are times in which sour things are either beneficial to me or at least harmless. Part of brewer common knowledge in fact has a whole thing about alkalinity and pH. I’m not exactly clear on how it affects my body based on ingestion of diverse substances, but I’m probably affected by my background as a homebrewer.

Despite my taste for sour beers, I don’t necessarily have the same reaction to all souring agents. For instance, I have a fairly clear threshold in terms of acetic acid in beer. I enjoy it when a sour beer has some acetic character. But I prefer to limit the “aceticness” of my beers. Two batches I’ve fermented with wild bugs were way too acetic for me and I’m now concerned that other beers may develop the same character. In fact, if there’s a way to prevent acetobacter from getting in my wort while still getting the other bugs working, I could be even more carefree as a brewer than I currently am.

Which is a fair deal. These days, I really am brewing carefreely. Partly because of my “discovery” of lactobacillus.

As brewer common knowledge has it, lactobacillus is just about everywhere. It’s certainly found on grain and it’s present in human saliva. It’s involved in some dairy fermentation and it’s probably the main source of bacterial fear among dairy farmers.

Apart from lambic beers (which all come from a specific region in Belgium), the main sour beer that is part of brewer knowledge is Berliner Weisse. Though I have little data on how Berliner Weisse is fermented, I’ve known for a while that some people create a beer akin to Berliner Weisse through what brewers call a “sour mash” (and which may or may not be related to sour mash in American whiskey production). After thinking about it for years, I’ve done my first sour mash last year. I wasn’t very careful in doing it but I got satisfying results. One advantage of the sour mash is that it happens before boiling, which means that the production of acid can be controlled, to a certain degree. While I did boil my wort coming from sour mash, it’s clear that I still had some lactobacillus in my fermenters. It’s possible that my boil (which was much shorter than the usual) wasn’t enough to kill all the bugs. But, come to think of it, I may have been a bit careless with sanitization of some pieces of equipment which had touched the sour wort before boiling. Whatever the cause, I ended up with some souring bugs in my fermentation. And these worked really well for what I wanted. So much so that I’ve consciously reused that culture in some of my most recent brewing experiments.

So, in my case, lactobacillus is in the “desirable” category of yeast taxonomy. With Brett and diverse Saccharomyces strains, lactobacillus is part of my fermentation apparatus.

As a mad brewer, I can use what I want to use. I may not create life, but I create beer out of this increasingly complex microflora which has been taking over my brewery.

And I’m a happy brewer.

How I Got Into Beer

Posted on August 29, 2009 by dispar

Was doing some homebrewing experimentation (sour mash, watermelon, honey, complex yeast cultures…) and I got to think about what I’d say in an interview about my brewing activities.

It’s a bit more personal than my usual posts in English (my more personal blogposts are usually in French), but it seems fitting.

I also have something of a backlog of blogposts I really should do ASAP. But blogging is also about seizing the moment. I feel like writing about beer.

So…

As you might know, the drinking age in Quebec is 18, as in most parts of the World except for the US. What is somewhat distinct about Qc with regards to drinking age is that responsible drinking is the key and we tend to have a more “European” attitude toward alcohol: as compared to the Rest of Canada, there’s a fair bit of leeway in terms of when someone is allowed to drink alcohol. We also tend to learn to drink in the family environment, and not necessarily with friends. What it means, I would argue, is that we do our mistakes in a relatively safe context. By the time drinking with peers becomes important (e.g., in university or with colleagues), many of us know that there’s no fun in abusing alcohol and that there are better ways to prove ourselves than binge drinking. According to Barrett Seaman, author of Binge: What Your College Student Won’t Tell You, even students from the US studying at McGill University in Montreal are more likely to drink responsibly than most students he’s seen in the US. (In Montreal, McGill tends to be recognized as a place where binge drinking is most likely to occur, partly because of the presence of US students. In addition, binge drinking is becoming more conspicuous, in Qc, perhaps because of media pressure or because of influence from the US.)

All this to say that it’s rather common for a Québécois teen to at least try alcohol at a relatively age. Because of my family’s connections with Switzerland and France, we probably pushed this even further than most Québécois family. In other words, I had my first sips of alcohol at a relatively early age (I won’t tell) and, by age 16, I could distinguish different varieties of Swiss wines, during an extended trip to Switzerland. Several of these wines were produced by relatives and friends, from their own vineyards. They didn’t contain sulfites and were often quite distinctive. To this day, I miss those wines. In fact, I’d say that Swiss wines are among the best kept secrets of the wine world. Thing is, it seems that Swiss vineyards barely produce enough for local consumption so they don’t try to export any of it.

Anyhoo…

By age 18, my attitude toward alcohol was already quite similar to what it is now: it’s something that shouldn’t be abused but that can be very tasty. I had a similar attitude toward coffee, that I started to drink regularly when I was 15. (Apart from being a homebrewer and a beer geek, I’m also a homeroaster and coffee geek. Someone once called me a “Renaissance drinker.”)

When I started working in French restaurants, it was relatively normal for staff members to drink alcohol at the end of the shift. In fact, at one place where I worked, the staff meal at the end of the evening shift was a lengthy dinner accompanied by some quality wine. My palate was still relatively untrained, but I remember that we would, in fact, discuss the wine on at least some occasions. And I remember one customer, a stage director, who would share his bottle of wine with the staff during his meal: his doctor told him to reduce his alcohol consumption and the wine only came in 750ml bottles.

That same restaurant might have been the first place where I tried a North American craft beer. At least, this is where I started to know about craft beer in North America. It was probably McAuslan‘s St. Ambroise Stout. But I also had opportunities to have some St. Ambroise Pale Ale. I just preferred the Stout.

At one point, that restaurant got promotional beer from a microbrewery called Massawippi. That beer was so unpopular that we weren’t able to give it away to customers. Can’t recall how it tasted but nobody enjoyed it. The reason this brewery is significant is that their license was the one which was bought to create a little microbrewery called Unibroue. So, it seems that my memories go back to some relatively early phases in Quebec’s craft beer history. I also have rather positive memories of when Brasal opened.

Somewhere along the way, I had started to pick up on some European beers. Apart from macros (Guinness, Heineken, etc.), I’m not really sure what I had tried by that point. But even though these were relatively uninspiring beers, they somehow got me to understand that there was more to beer than Molson, Labatt, Laurentide, O’Keefe, and Black Label.

The time I spent living in Switzerland, in 1994-1995, is probably the turning point for me in terms of beer tasting. Not only did I get to drink the occasional EuroLager and generic stout, but I was getting into Belgian Ales and Lambics. My “session beer,” for a while, was a wit sold in CH as Wittekop. Maybe not the most unique wit out there. But it was the house beer at Bleu Lézard, and I drank enough of it then to miss it. I also got to try several of the Trappists. In fact, one of the pubs on the EPFL campus had a pretty good beer selection, including Rochefort, Chimay, Westmalle, and Orval. The first lambic I remember was Mort Subite Gueuze, on tap at a very quirky place that remains on my mind as this near-cinematic experience.

At the end of my time in Switzerland, I took a trip to Prague and Vienna. Already at that time, I was interested enough in beer that a significant proportion of my efforts were about tasting different beers while I was there. I still remember a very tasty “Dopplemalz” beer from Vienna and, though I already preferred ales, several nice lagers from Prague.

A year after coming back to North America, I traveled to Scotland and England with a bunch of friends. Beer was an important part of the trip. Though I had no notion of what CAMRA was, I remember having some real ales in diverse places. Even some of the macro beers were different enough to merit our interest. For instance, we tried Fraoch then, probably before it became available in North America. We also visited a few distilleries which, though I didn’t know it at the time, were my first introduction to some beer brewing concepts.

Which brings me to homebrewing.

The first time I had homebrew was probably at my saxophone teacher’s place. He did a party for all of us and had brewed two batches. One was either a stout or a porter and the other one was probably some kind of blonde ale. What I remember of those beers is very vague (that was probably 19 years ago), but I know I enjoyed the stout and was impressed by the low price-quality ratio. From that point on, I knew I wanted to brew. Not really to cut costs (I wasn’t drinking much, anyway). But to try different beers. Or, at least, to easily get access to those beers which were more interesting than the macrobrewed ones.

I remember another occasion with a homebrewer, a few years later. I only tried a few sips of the beer but I remember that he was talking about the low price. Again, what made an impression on me wasn’t so much the price itself. But the low price for the quality.

At the same time, I had been thinking about all sorts of things which would later become my “hobbies.” I had never had hobbies in my life but I was thinking about homeroasting coffee, as a way to get really fresh coffee and explore diverse flavours. Thing is, I was already this hedonist I keep claiming I am. Tasting diverse things was already an important pleasure in my life.

So, homebrewing was on my mind because of the quality-price ratio and because it could allow me to explore diverse flavours.

When I moved to Bloomington, IN, I got to interact with some homebrewers. More specifically, I went to an amazing party thrown by an ethnomusicologist/homebrewer. The guy’s beer was really quite good. And it came from a full kegging system.

I started dreaming.

Brewpubs, beerpubs, and microbreweries were already part of my life. For instance, without being a true regular, I had been going to Cheval blanc on a number of occasions. And my “go to” beer had been Unibroue, for a while.

At the time, I was moving back and forth between Quebec and Indiana. In Bloomington, I was enjoying beers from Upland’s Brewing Co., which had just opened, and Bloomington Brewing Co., which was distributed around the city. I was also into some other beers, including some macro imports like Newcastle Brown Ale. And, at liquor stores around the city (including Big Red), I was discovering a few American craft beers, though I didn’t know enough to really make my way through those. In fact, I remember asking for Unibroue to be distributed there, which eventually happened. And I’m pretty sure I didn’t try Three Floyds, at the time.

So I was giving craft beer some thought.

Then, in February 1999, I discovered Dieu du ciel. I may have gone there in late 1998, but the significant point was in February 1999. This is when I tried their first batch of “Spring Equinox” Maple Scotch Ale. This is the beer that turned me into a homebrewer. This is the beer that made me changed my perspetive about beer. At that point, I knew that I would eventually have to brew.

Which happened in July 1999, I think. My then-girlfriend had offered me a homebrewing starter kit as a birthday gift. (Or maybe she gave it to me for Christmas… But I think it was summer.) Can’t remember the extent to which I was talking about beer, at that point, but it was probably a fair bit, i.e., I was probably becoming annoying about it. And before getting the kit, I was probably daydreaming about brewing.

Even before getting the kit, I had started doing some reading. The aforementioned ethnomusicologist/homebrewer had sent me a Word file with a set of instructions and some information about equipment. It was actually much more elaborate than the starter kit I eventually got. So I kept wondering about all the issues and started getting some other pieces of equipment. In other words, I was already deep into it.

In fact, when I got my first brewing book, I also started reading feverishly, in a way I hadn’t done in years. Even before brewing the first batch, I was passionate about brewing.

Thanks to the ‘Net, I was rapidly amassing a lot of information about brewing. Including some recipes.

Unsurprisingly, the first beer I brewed was a maple beer, based on my memory of that Dieu du ciel beer. However, for some reason, that first beer was a maple porter, instead of a maple scotch ale. I brewed it with extract and steeped grain. I probably used a fresh pack of Coopers yeast. I don’t think I used fresh hops (the beer wasn’t supposed to be hop-forward). I do know I used maple syrup at the end of boil and maple sugar at priming.

It wasn’t an amazing beer, perhaps. But it was tasty enough. And it got me started. I did a few batches with extract and moved to all-grain almost right away. I remember some comments on my first maple porter, coming from some much more advanced brewers than I was. They couldn’t believe that it was an extract beer. I wasn’t evaluating my extract beer very highly. But I wasn’t ashamed of it either.

Those comments came from brewers who were hanging out on the Biéropholie website. After learning about brewing on my own, I had eventually found the site and had started interacting with some local Québécois homebrewers.

This was my first contact with “craft beer culture.” I had been in touch with fellow craft beer enthusiasts. But hanging out with Bièropholie people and going to social events they had organized was my first foray into something more of a social group with its associated “mode of operation.” It was a fascinating experience. As an ethnographer and social butterfly, this introduction to the social and cultural aspects of homebrewing was decisive. Because I was moving all the time, it was hard for me to stay connected with that group. But I made some ties there and I still bump into a few of the people I met through Bièropholie.

At the time I first started interacting with the Bièropholie gang, I was looking for a brewclub. Many online resources mentioned clubs and associations and they sounded exactly like the kind of thing I needed. Not only for practical reasons (it’s easier to learn techniques in such a context, getting feedback from knowledgeable people is essential, and tasting other people’s beers is an eye-opener), but also for social reasons. Homebrewing was never meant to be a solitary experience, for me.

I was too much of a social butterfly.

Which brings me back to childhood. As a kid, I was often ostracized. And I always tried to build clubs. It never really worked. Things got much better for me after age 15, and I had a rich social life by the time I became a young adult. But, in 2000-2001, I was still looking for a club to which I could belong. Unlike Groucho, I cared a lot about any club which would accept me.

As fun as it was, Bièropholie wasn’t an actual brewclub. Brewers posting on the site mostly met as a group during an annual event, a BBQ which became known as «Xè de mille» (“Nth of 1000″) in 2001. The 2000 edition (“0th of 1000″) was when I had my maple porter tasted by more advanced brewers. Part of event was a bit like what brewclub meetings tend to be: tasting each other’s brews, providing feedback, discussing methods and ingredients, etc. But because people didn’t meet regularly as a group, because people were scattered all around Quebec, and because there wasn’t much in terms of “contribution to primary identity,” it didn’t feel like a brewclub, at least not of the type I was reading about.

The MontreAlers brewclub was formed at about that time. For some reason, it took me a while to learn of its existence. I distinctly remember looking for a Montreal-based club through diverse online resources, including the famed HomeBrew Digest. And I know I tried to contact someone from McGill who apparently had a club going. But I never found the ‘Alers.

I did eventually find the Members of Barleyment. Or, at least, some of the people who belonged to this “virtual brewclub.” It probably wasn’t until I moved to New Brunswick in 2003, but it was another turning point. One MoB member I met was Daniel Chisholm, a homebrewer near Fredericton, NB, who gave me insight on the New Brunswick beer scene (I was teaching in Fredericton at the time). Perhaps more importantly, Daniel also invited me to the Big Strange New Brunswick Brew (BSNBB), a brewing event like the ones I kept dreaming about. This was partly a Big Brew, an occasion for brewers to brew together at the same place. But it was also a very fun social event.

It’s through the BSNBB that I met MontreAlers Andrew Ludwig and John Misrahi. John is the instigator of the MontreAlers brewclub. Coming back to Montreal a few weeks after BSNBB, I was looking forward to attend my first meeting of the ‘Alers brewclub, in July 2003.

Which was another fascinating experience. Through it, I was able to observe different attitudes toward brewing. Misrahi, for instance, is a fellow experimental homebrewer to the point that I took to call him “MadMan Misrahi.” But a majority of ‘Alers are more directly on the “engineering” side of brewing. I also got to observe some interesting social dynamics among brewers, something which remained important as I moved to different places and got to observe other brewclubs and brewers meetings, such as the Chicago Beer Society’s Thirst Fursdays. Eventually, this all formed the backdrop for a set of informal observations which were the corse of a presentation I gave about craft beer and cultural identity.

Through all of these brewing-related groups, I’ve been positioning myself as an experimenter. My goal isn’t necessarily to consistently make quality beer, to emulate some beers I know, or to win prizes in style-based brewing competitions. My thing is to have fun and try new things. Consistent beer is available anywhere and I drink little enough that I can afford enough of it. But homebrewing is almost a way for me to connect with my childhood.

There can be a “mad scientist” effect to homebrewing. Michael Tonsmeire calls himself The Mad Fermentationist and James Spencer at Basic Brewing has been interviewing a number of homebrewer who do rather unusual experiments.

I count myself among the ranks of the “Mad Brewers.” Oh, we’re not doing anything completely crazy. But slightly mad we are.

Through the selective memory of an adult with regards to his childhood, I might say that I was “always like that.” As a kid, I wanted to be everything at once: mayor, astronaut, fireman, and scholar. The researcher’s spirit had me “always try new things.” I even had a slight illusion of grandeur in that I would picture myself accomplishing all sorts of strange things. Had I known about it as a kid, I would have believed that I could solve the Poincaré conjecture. Mathematicians were strange enough for me.

But there’s something more closely related to homebrewing which comes back to my mind as I do experiments with beer. I had this tendency to do all sorts of concoctions. Not only the magic potions kids do with mud and dishwashing liquid. But all sorts of potable drinks that a mixologist may experiment with. There wasn’t any alcohol in those drinks, but the principle was the same. Some of them were good enough for my tastes. But I never achieved the kind of breakthrough drink which would please masses. I did, however, got my experimentation spirit to bear on food.

By age nine, I was cooking for myself at lunch. Nothing very elaborate, maybe. It often consisted of reheating leftovers. But I got used to the stove (we didn’t have a microwave oven, at the time). And I sometimes cooked some eggs or similar things. To this day, eggs are still my default food.

And, like many children, I occasionally contributing to cooking. Simple things like mixing ingredients. But also tasting things at different stages in the cooking or baking process. Given the importance of sensory memory, I’d say the tasting part was probably more important in my development than the mixing. But the pride was mostly in being an active contributor in the kitchen.

Had I understood fermentation as a kid, I probably would have been fascinated by it. In a way, I wish I could have been involved in homebrewing at the time.

A homebrewery is an adult’s chemistry set.

Speculating on Apple's Touch Strategy

Posted on August 27, 2009 by dispar

This is mere speculation on my part, based on some rumours.

I’m quite sure that Apple will come up with a video-enabled iPod touch on September 9, along with iTunes 9 (which should have a few new “social networking” features). This part is pretty clear from most rumour sites.

AppleInsider | Sources: Apple to unveil new iPod lineup on September 9.

Progressively, Apple will be adopting a new approach to marketing its touch devices. Away from the “poorperson’s iPhone” and into the “tiny but capable computer” domain. Because the 9/9 event is supposed to be about music, one might guess that there will be a cool new feature or two relating to music. Maybe lyrics display, karaoke mode, or whatever else. Something which will simultaneously be added to the iPhone but would remind people that the iPod touch is part of the iPod family. Apple has already been marketing the iPod touch as a gaming platform, so it’s not a radical shift. But I’d say the strategy is to make Apple’s touch devices increasingly more attractive, without cannibalizing sales in the MacBook family.

Now, I really don’t expect Apple to even announce the so-called “Tablet Mac” in September. I’m not even that convinced that the other devices Apple is preparing for expansion of its touch devices lineup will be that close to the “tablet” idea. But it seems rather clear, to me, that Apple should eventually come up with other devices in this category. Many rumours point to the same basic notion, that Apple is getting something together which will have a bigger touchscreen than the iPhone or iPod touch. But it’s hard to tell how this device will fit, in the grand scheme of things.

It’s rather obvious that it won’t be a rebirth of the eMate the same way that the iPod touch wasn’t a rebirth of the MessagePad. But it would make some sense for Apple to target some educational/learning markets, again, with an easy-to-use device. And I’m not just saying this because the rumoured “Tablet Mac” makes me think about the XOXO. Besides, the iPod touch is already being marketed to educational markets through the yearly “Back to school” program which (surprise!) ends on the day before the September press conference.

I’ve been using an iPod touch (1st Generation) for more than a year, now, and I’ve been loving almost every minute of it. Most of the time, I don’t feel the need for a laptop, though I occasionally wish I could buy a cheap one, just for some longer writing sessions in cafés. In fact, a friend recently posted information about some Dell Latitude D600 laptops going for a very low price. That’d be enough for me at this point. Really, my iPod touch suffices for a lot of things.

Sadly, my iPod touch seems to have died, recently, after catching some moisture. If I can’t revive it and if the 2nd Generation iPod touch I bought through Kijiji never materializes, I might end up buying a 3rd Generation iPod touch on September 9, right before I start teaching again. If I can get my hands on a working iPod touch at a good price before that, I may save the money in preparation for an early 2010 release of a new touch device from Apple.

Not that I’m not looking at alternatives. But I’d rather use a device which shares enough with the iPod touch that I could migrate easily, synchronize with iTunes, and keep what I got from the App Store.

There’s a number of things I’d like to get from a new touch device. First among them is a better text entry/input method. Some of the others could be third-party apps and services. For instance, a full-featured sharing app. Or true podcast synchronization with media annotation support (à la Revver or Soundcloud). Or an elaborate, fully-integrated logbook with timestamps, Twitter support, and outlining. Or even a high-quality reference/bibliography manager (think RefWorks/Zotero/Endnote). But getting text into such a device without a hardware keyboard is the main challenge. I keep thinking about all sorts of methods, including MessagEase and Dasher as well as continuous speech recognition (dictation). Apple’s surely thinking about those issues. After all, they have some handwriting recognition systems that they aren’t really putting to any significant use.

Something else which would be quite useful is support for videoconferencing. Before the iPhone came out, I thought Apple may be coming out with iChat Mobile. Though a friend announced the iPhone to me by making reference to this, the position of the camera at the back of the device and the fact that the original iPhone’s camera only supported still pictures (with the official firmware) made this dream die out, for me. But a “Tablet Mac” with an iSight-like camera and some form of iChat would make a lot of sense, as a communication device. Especially since iChat already supports such things as screen-sharing and slides. Besides, if Apple does indeed move in the direction of some social networking features, a touch device with an expanded Address Book could take a whole new dimension through just a few small tweaks.

This last part I’m not so optimistic about. Apple may know that social networking is important, at this point in the game, but it seems to approach it with about the same heart as it approached online services with eWorld, .Mac, and MobileMe. Of course, they have the tools needed to make online services work in a “social networking” context. But it’s possible that their vision is clouded by their corporate culture and some remnants of the NIH problem.

Ah, well…

Beer Eye for the Coffee Guy (or Gal)

Posted on August 25, 2009 by dispar

Judged twelve (12) espresso drinks as part of the Eastern Regional Canadian Barista Championship (UStream).

[Never watched Queer Eye. Thought the title would make sense, given both the "taste" and even gender dimensions.]

Had quite a bit of fun.

The experience was quite similar to the one I had last year. There were fewer competitors, this year. But I also think that there were more people in the audience, at least in the morning. One possible reason is that ads about the competition were much more visible this year than last (based on my own experience and on several comments made during the day). Also, I noticed a stronger sense of collegiality among competitors, as several of them have been different things together in the past year.

More specifically, people from Ottawa’s Bridgehead and people from Montreal’s Café Myriade have developed something which, at least from the outside, look like comradery. At the Canadian National Barista Championship, last year, Myriade’s Anthony Benda won the “congeniality” prize. This year, Benda got first place in the ERCBC. Second place went to Bridgehead’s Cliff Hansen, and third place went to Myriade’s Alex Scott.

Bill Herne served as head judge for most of the event. He made it a very pleasant experience for me personally and, I hope, for other judges. His insight on the championship is especially valuable given the fact that he can maintain a certain distance from the specifics.

The event was organized in part by Vida Radovanovic, founder of the Canadian Coffee & Tea Show. Though she’s quick to point to differences between Toronto and Montreal, in terms of these regional competitions, she also seemed pleased with several aspects of this year’s ERCBC.

To me, the championship was mostly an opportunity for thinking and talking about the coffee world.

Met and interacted with diverse people during the day. Some of them were already part of my circle of coffee-loving friends and acquaintances. Some who came to me to talk about coffee after noticing some sign of my connection to the championship. The fact that I was introduced to the audience as a blogger and homeroaster seems to have been relatively significant. And there were several people who were second-degree contacts in my coffee-related social network, making for easy introductions.

A tiny part of the day’s interactions was captured in interviews for CBC Montreal’s Daybreak (unfortunately, the recording is in RealAudio format).

“Coffee as a social phenomenon” was at the centre of several of my own interactions with diverse people. Clearly, some of it has to do with my own interests, especially with “Montreal’s coffee renaissance.” But there were also a clear interest in such things as the marketshare of quality coffee, the expansion of some coffee scenes, and the notion of building a sense of community through coffee. That last part is what motivated me to write this post.

After the event, a member of my coffee-centric social network has started a discussion about community-building in the coffee world and I found myself dumping diverse ideas on him. Several of my ideas have to do with my experience with craft beer in North America. In a way, I’ve been doing informal ethnography of craft beer. Beer has become an area of expertise, for me, and I’d like to pursue more formal projects on it. So beer is on my mind when I think about coffee. And vice-versa. I was probably a coffee geek before I started homebrewing beer but I started brewing beer at home before I took my coffee-related activities to new levels.

So, in my reply on a coffee community, I was mostly thinking about beer-related communities.

Comparing coffee and beer is nothing new, for me. In fact, a colleague has blogged about some of my comments, both formal and informal, about some of those connections.

Differences between beer and coffee are significant. Some may appear trivial but they can all have some impact on the way we talk about cultural and social phenomena surrounding these beverages.

Coffee contains caffeine, beer contains alcohol. (Non-alcoholic beers, decaf coffee, and beer with coffee are interesting but they don’t dominate.) Yes: “duh.” But the difference is significant. Alcohol and caffeine not only have different effects but they fit in different parts of our lives.
Coffee is often part of a morning ritual, frequently perceived as part of preparation for work. Beer is often perceived as a signal for leisure time, once you can “wind down.” Of course, there are people (including yours truly) who drink coffee at night and people (especially in Europe) who drink alcohol during a workday. But the differences in the “schedules” for beer and coffee have important consequences on the ways these drinks are integrated in social life.
Coffee tends to be much less expensive than beer. Someone’s coffee expenses may easily be much higher than her or his “beer budget,” but the cost of a single serving of coffee is usually significantly lower than a single serving of beer.
While it’s possible to drink a few coffees in a row, people usually don’t drink more than two coffees in a single sitting. With beer, it’s not rare that people would drink quite a few pints in the same night. The UK concept of a “session beer” goes well with this fact.
Brewing coffee takes a few minutes, brewing beer takes a while (hours for the brewing process, days or even weeks for fermentation).
At a “bar,” coffee is usually brewed in front of those who will drink it while beer has been prepared in advance.
Brewing coffee at home has been mainstream for quite a while. Beer homebrewing is considered a hobby.
Historically, coffee is a recent phenomenon. Beer is among the most ancient human-made beverages in the world.

Despite these significant differences, coffee and beer also have a lot in common. The fact that the term “brew” is used for beer and coffee (along with tea) may be a coincidence, but there are remarkable similarities between the extraction of diverse compounds from grain and from coffee beans. In terms of process, I would argue that beer and coffee are more similar than are, say, coffee and tea or beer and wine.

But the most important similarity, in my mind, is social: beer and coffee are, indeed, central to some communities. So are other drinks, but I’m more involved in groups having to do with coffee or beer than in those having to do with other beverages.

One way to put it, at least in my mind, is that coffee and beer are both connected to revolutions.

Coffee is community-oriented from the very start as coffee beans often come from farming communities and cooperatives. The notion, then, is that there are local communities which derive a significant portion of their income from the global and very unequal coffee trade. Community-oriented people often find coffee-growing to be a useful focus of attention and given the place of coffee in the global economy, it’s unsurprising to see a lot of interest in the concept (if not the detailed principles) of “fair trade” in relation to coffee. For several reasons (including the fact that they’re often produced in what Wallerstein would call “core” countries), the main ingredients in beer (malted barley and hops) don’t bring to mind the same conception of local communities. Still, coffee and beer are important to some local agricultural communities.

For several reasons, I’m much more directly involved with communities which have to do with the creation and consumption of beverages made with coffee beans or with grain.

In my private reply about building a community around coffee, I was mostly thinking about what can be done to bring attention to those who actually drink coffee. Thinking about the role of enthusiasts is an efficient way to think about the craft beer revolution and about geeks in general. After all, would the computer world be the same without the “homebrew computer club?”

My impression is that when coffee professionals think about community, they mostly think about creating better relationships within the coffee business. It may sound like a criticism, but it has more to do with the notion that the trade of coffee has been quite competitive. Building a community could be a very significant change. In a way, that might be a basis for the notion of a “Third Wave” in coffee.

So, using my beer homebrewer’s perspective: what about a community of coffee enthusiasts? Wouldn’t that help?

And I don’t mean “a website devoted to coffee enthusiasts.” There’s a lot of that, already. A lot of people on the Coffee Geek Forums are outsiders to the coffee industry and Home Barista is specifically geared toward the home enthusiasts’ market.

I’m really thinking about fostering a sense of community. In the beer world, this frequently happens in brewclubs or through the Beer Judge Certification Program, which is much stricter than barista championships. Could the same concepts apply to the coffee world? Probably not. But there may still be “lessons to be learnt” from the beer world.

In terms of craft beer in North America, there’s a consensus around the role of beer enthusiasts. A very significant number of craft brewers were homebrewers before “going pro.” One of the main reasons craft beer has become so important is because people wanted to drink it. Craft breweries often do rather well with very small advertising budgets because they attract something akin to cult followings. The practise of writing elaborate comments and reviews has had a significant impact on a good number of craft breweries. And some of the most creative things which happen in beer these days come from informal experiments carried out by homebrewers.

As funny as it may sound (or look), people get beer-related jobs because they really like beer.

The same happens with coffee. On occasion. An enthusiastic coffee lover will either start working at a café or, somewhat more likely, will “drop everything” and open her/his own café out of a passion for coffee. I know several people like this and I know the story is quite telling for many people. But it’s not the dominant narrative in the coffee world where “rags to riches” stories have less to do with a passion for coffee than with business acumen. Things may be changing, though, as coffee becomes more… passion-driven.

To be clear: I’m not saying that serious beer enthusiasts make the bulk of the market for craft beer or that coffee shop owners should cater to the most sophisticated coffee geeks out there. Beer and coffee are both too cheap to warrant this kind of a business strategy. But there’s a lot to be said about involving enthusiasts in the community.

For one thing, coffee and beer can both get viral rather quickly. Because most people in North America can afford beer or coffee, it’s often easy to convince a friend to grab a cup or pint. Coffee enthusiasts who bring friends to a café do more than sell a cup. They help build up a place. And because some people are into the habit of regularly going to the same bar or coffee shop, the effects can be lasting.

Beer enthusiasts often complain about the inadequate beer selection at bars and restaurants. To this day, there are places where I end up not drinking anything besides water after hearing what the beerlist contains. In the coffee world, it seems that the main target these days is the restaurant business. The current state of affairs with coffee at restaurants is often discussed with heavy sighs of disappointment. What I”ve heard from several people in the coffee business is that, too frequently, restaurant owners give so little attention to coffee that they end up destroying the dining experience of anyone who orders coffee after a meal. Even in my own case, I’ve had enough bad experiences with restaurant coffee (including, or even especially, at higher-end places) that I’m usually reluctant to have coffee at a restaurant. It seems quite absurd, as a quality experience with coffee at the end of a meal can do a lot to a restaurant’s bottom line. But I can’t say that it’s my main concern because I end up having coffee elsewhere, anyway. While restaurants can be the object of a community’s attention and there’s a lot to be said about what restaurants do to a region or neighbourhood, the community dimensions of coffee have less to do with what is sold where than with what people do around coffee.

Which brings me to the issue of education. It’s clearly a focus in the coffee world. In fact, most coffee-related events have some “training” dimension. But this type of education isn’t community-oriented. It’s a service-based approach, such as the one which is increasingly common in academic institutions. While I dislike customer-based learning in universities, I do understand the need for training services in the coffee world. What I perceive insight from the beer world can do is complement these training services instead of replacing them.

An impressive set of learning experiences can be seen among homebrewers. From the most practical of “hands-on training” to some very conceptual/theoretical knowledge exchanges. And much of the learning which occurs is informal, seamless, “organic.” It’s possible to get very solid courses in beer and brewing, but the way most people learn is casual and free. Because homebrewers are organized in relatively tight groups and because the sense of community among homebrewers is also a matter of solidarity. Or, more simply, because “it’s just a hobby anyway.”

The “education” theme also has to do with “educating the public” into getting more sophisticated about what to order. This does happen in the beer world, but can only be pulled off when people are already interested in knowing more about beer. In relation with the coffee industry, it sometimes seems that “coffee education” is imposed on people from the top-down. And it’s sometimes quite arbitrary. Again, room for the coffee business to read the Cluetrain Manifesto and to learn from communities.

And speaking of Starbucks… One draft blogpost which has been nagging me is about the perception that, somehow, Starbucks has had a positive impact in terms of coffee quality. One important point is that Starbucks took the place of an actual coffee community. Even if it can be proven that coffee quality wouldn’t have been improved in North America if it hadn’t been for Starbucks (a tall order, if you ask me), the issue remains that Starbucks has only paid attention to the real estate dimension of the concept of community. The mermaid corporation has also not doing so well, recently, so we may finally get beyond the financial success story and get into the nitty-gritty of what makes people connect through coffee. The world needs more from coffee than chains selling coffee-flavoured milk.

One notion I wanted to write about is the importance of “national” traditions in both coffee and beer in relation to what is happening in North America, these days. Part of the situation is enough to make me very enthusiastic to be in North America, since it’s increasingly possible to not only get quality beer and coffee but there are many opportunities for brewing coffee and beer in new ways. But that’ll have to wait for another post.

In Western Europe at least, coffee is often associated with the home. The smell of coffee has often been described in novels and it can run deep in social life. There’s no reason homemade coffee can’t be the basis for a sense of community in North America.

Now, if people in the coffee industry would wake up and… think about actual human beings, for a change…

Actively Reading: "Teach Naked" sans PowerPoint

Posted on August 19, 2009 by dispar

Some Diigo comments on a Chronicle piece on moving lectures out of the classroom. (Or, if you ask the piece’s author and some commenters, on PowerPoint as a source of boredom.)

I’d like to transform some of my own comments in a standalone blog entry, especially given the discussions Pamthropologist and I have been having through comments on her blog and mine. (And I just noticed Pamthropologist had written her own blogpost about this piece…) As I’m preparing for the Fall semester, I tend to think a lot about learning and teaching but I also get a bit less time.

Semi-disclaimer: John Bentley, instructional developer and programme coordinator at Concordia’s CTLS pointed me to this piece. John used to work for the Open University and the BBC. Together, John and I are currently developing a series of workshops on the use of online tools in learning and teaching. We’ve been discussing numerous dimensions of the connection between learning, teaching, and online tools. Our current focus is on creating communities of learners. One thing that I find especially neat about this collaboration is that our perspectives and spheres of expertise are quite different. Makes for interesting and thoughtful discussions.

‘Teach Naked’ Effort Strips Computers From Classrooms – Technology – The Chronicle of Higher Education

Not to be too snarky but… I can’t help but feel this is typical journalism. Take a complex issue, get a diverse array of comments on it, boil it down to an overly simplistic point about some polarizing question (PPT: is it evil?). Tadaa! You got an article and you’ve discouraged critical thinking.Sorry. I’m bad. I really shouldn’t go there.But I guess I’m disappointed in myself. When I first watched the video interview, I was reacting fairly strongly against Bowen. After reading (very actively!) the whole piece, I now realize that Jeff Young is the one who set the whole thing up.The problem with this is that I should know better. Right?Well, ok, I wasn’t that adamantly opposed to Bowen. I didn’t shout at my computer screen or anything. But watching the video interview again, after reading the piece, I notice that I interpret as much more open a discussion than the setup made it sound like. In other words, I went from thinking that Bowen was imposing a radical view on members of his faculty to hearing Bowen proposing ideas about ways to cope with social changes surrounding university education.The statement about most on-campus lectures being bad is rather bold, but it’s nothing we haven’t heard and it’s a reasonable comment to make in such a context. The stronger statement against PPT is actually weakened by Bowen himself in two ways: he explicitly talks about using PPT online and he frames his comment in comparison with podcasts. It then sounds like his problem isn’t with PPT itself. It’s with the use of PPT in the classroom by comparison to both podcasts and PPTs online. He may be wrong about the relative merits of podcasts, online “presentations,” and classroom lectures using PPT. But his opinion is much less radical than what I originally thought.Still, there’s room for much broader discussion of what classroom lectures and PPT presentations imply in teaching. Young’s piece and several Diigo comments on it focus on the value of PPT either in the abstract or through appropriate use. But there’s a lot more ground to cover, including such apparently simple issues as the effort needed to create compelling “presentation content” or students’ (and future employers’) expectations about PPT presentations.

Mr. Bowen wants to discourage professors from using PowerPoint, because they often lean on the slide-display program as a crutch rather using it as a creative tool.
- damn you got there first! comment by dean groom
- I think the more important point that’s being made by the article – is something that many of us in edtech world realised very quickly – that being able to teach well is a prerequisite to being able to effectively and creatively engage technology to help others learn…Powerpoint is probably the most obvious target because oif its ubiquity – but I suspect that there will also be a backlash when the masses start adopting other technologies… they’ll be misused just as effectively as PPT is.When we can assume that all university lecturers/tutors are effective teachers then the argument will be moot… until then we’ll continue to see death by powerpoint and powerpointlessness…I’m a drama teacher and love the idea of active rooms filled with proactive engaged learners… and if we have proactive engaged learners we can more effectively deploy technology in the mix…The world of teaching and learning is far from perfect and expectations seem to be geared towards a paradigm that says : “professors should tell me every last thing I need to know in order to get good grades and if students sat still and shut up long enough they might just learn something useful.”I even had one “lecturer” recently tell me “I’m a subject specialist, why do I need to know about pedagogy?” – sadly he was serious. comment by Kim FLINTOFF
- On the subject specialist uninterested in pedagogy…It’s not an uncommon perspective, in university teaching. In fact, it might be more common among French-speakers, as most of those I’ve heard say something like this were French-speakers.I reacted quite negatively when I first heard some statement about university teachers not needing pedagogy. Don’t they care about learning?But… Isn’t there a point to be made about “non-pedagogy?”Not trying to be contrarian, here. Not playing devil’s advocate. Nor am I going on the kind of “anti-anti” PoMo mode which seems not to fit too well in English-speaking communities. I’m just thinking about teacher-less learning. And a relativist’s attitude to not judge before I know more. After all, can we safely assume that courses given by someone with such a reluctant attitude to learning pedagogy are inherently bad?There are even some people out there who take constructivism and constructionism to such an extreme that they’d say teachers aren’t needed. To an extent, the OLPC project has been going in that direction. “Students will teach themselves. We don’t need to train teachers or to engage with them in building this project.”There’s also a lot of discussion about learning outside of formal institutions. Including “on-the-job training” but also all sorts of learning strategies which don’t rely on the teacher/student (mentee, apprentice, pupil…) hierarchy. For instance, actual learning occurs in a large set of online activities. Enthusiastic people learn about things that passion them by reading about the subject, participating in online discussions, presenting their work for feedback, etc. Oftentimes, there is a hierarchy in terms of prestige, but it’s mostly negotiated through actions and not set in advance. More like “achieved status” than “ascribed status” (to use a convenient distinction from SOC101 courses). As this kind of training not infrequently leads to interesting careers, we’d be remiss to ignore the trend.Speaking of trends… It’s quite clear that many universities tend toward a more consumer-based approach. Students register and pay tuition to get “credentials” (good grades and impressive degrees). The notion that they might be there to do the actual learning is going by the wayside. In some professional contexts, people are quite explicit about how little they learnt in classrooms. It makes for difficult teaching contexts (especially at prestigious universities in the US), but it’s also something with which people learn to cope.My personal attitude is that “learning happens despite teachers.” I still think teachers make a difference, that we should learn about learners and learning, that pedagogy matters a whole lot. In fact, I’m passionate about pedagogy and I do what I can to improve my teaching.Yet the bottomline is: do people learn? If they do, does it matter what pedagogical training the teacher has? This isn’t a rhetorical question. comment by Alexandre Enkerli
A study published in the April issue of British Educational Research Journal
- http://www.informaworld.com/smpp/content~db=all~content=a902053143 comment by Alexandre Enkerli
PowerPoint was one of the dullest methods they saw.
- Can somebody post links to especially good PowerPoint files? comment by Bill Chapman
- I don’t think this is really about PPT, but more about blind use of technology. It’s not the software to blame but the user.Also if you’re looking for great PPT examples, check out slideshare.net comment by Dean Shareski
- Looking forward to reading what their criteria are for boredom.And the exact justification they give for lectures needing not to be boring.Or if they discuss the broad implications of lecturing, as opposed to the many other teaching methods that we use.Now, to be honest, I do use PPT in class. In fact, my PPT slides are the very example of what many people would consider boring: text outlines transformed into bullet points. Usually black on white, without images.But, overall, students seem to find me engaging. In student evaluations, I do get the occasional comment about the course being boring, but that’s also about the book and the nature of what we discuss.I upload these PPT files to Slideshare before going to class. In seminars, I use the PPT file to outline some topics, themes, and questions brought up by students and I upload the updated file after class.The PPT files on Slideshare are embedded into Moodle and serve as “course notes,” in conjunction with the audio recordings from the class meetings. These slides may include material which wasn’t covered in class.During “lecture,” I often spend extend periods of time discussing things with the class as a whole, leaving a slide up as a reminder of the general topic. Going from a bullet point to an extended discussion has the benefit of providing context for the discussion. When I started teaching, several students were saying that I’m “disorganized.” I still get a few comments like that but they’re much less frequent. And I still go on tangents, based on interactions with the group.Once in a while, I refrain from using PPT altogether. Which can lead to interesting challenges, in part because of student expectations and the fact that the screen becomes an indicator that “teaching is going on.”Perhaps a more important point: I try to lecture as little as possible. My upper-level courses are rapidly transformed into seminars. Even in large classes, the last class meetings of the semester involve just a few minutes of lecturing.This may all sound like a justification for my teaching method. But it’s also a reaction to the frequent discussions about PPT as evil. I do hate PPT, but I still use it.If only Google Wave could be released soon, we could use it to replace PPT. Wikis and microblogging tools are good and well, but they’re not as efficient in terms of real-time collaboration on complex material. comment by Alexandre Enkerli
seminars, practical sessions, and group discussions
In other words, tech-free classrooms were the most engaging.
- Does it follow so directly? It’s quite easy to integrate technology with “seminars, practical sessions, and group discussions.” comment by Alexandre Enkerli
better than many older classroom technologies, like slate chalkboards or overhead transparencies
- Which seems to support a form of technological determinism or, at least, a notion of a somewhat consistent improvement in the use of tools, if not in the tools themselves. comment by Alexandre Enkerli
But technology has hardly revolutionized the classroom experience for most college students, despite millions of dollars in investment and early predictions that going digital would force professors to rethink their lectures and would herald a pedagogical renaissance.
- If so, then it’s only because profs aren’t bringing social technologies into their classrooms. Does the author of this article understand what’s current in ed tech? comment by Shelly Blake-Plock
- the problem here is that in higher education, student satisfaction drives a service mentality – and students WANT summised PPTs and the want PODCASTS. Spoooon feeeeeed me – for I am paying. comment by dean groom
- A rather broad statement which might be difficult to support with evidence.If we look at “classroom experience” in different contexts, we do notice large differences. Not necessarily in a positive sense. Technology is an integral part of all sorts of changes happening in, around, and away from the classroom.It would be quite different if that sentence said: “But institutional programs based on the adoption of specific tools in the classroom have hardly revolutionized…” It’s still early to assess the effectiveness of these programs, especially if we think about lifelong learning and about ongoing social changes related to technology use. But the statement would make more sense if it were more directly tied to specific programs instead of being a blanket critique of “technology” (left undefined). comment by Alexandre Enkerli
dream of shaking up college instruction
- One of the most interesting parts of the interview with Bowen has to do with the notion that this isn’t, in fact, about following a dream. It’s about remaining relevant in a changing world. There’s a lot about Bowen’s perspective which sounds quite strange, to me. But the notion that universities should “wake up and smell the coffee” is something I wish were the object of more discussion in academic circles. comment by Alexandre Enkerli
Here’s the kicker, though: The biggest resistance to Mr. Bowen’s ideas has come from students, some of whom have groused about taking a more active role during those 50-minute class periods.
- Great points, here. Let’s wish more students were involved in this conversation. It’s not just “about” them.One thing we should probably not forget about student populations is that they’re diverse. Chances are, some students in Meadows are delighted by the discussion focus. Others may be puzzled. It’s likely an adaptation for most of them. And it doesn’t sound like they were ever consulted about those changes. comment by Alexandre Enkerli
lecture model is pretty comfortable
- And, though many of us are quick to criticize it, it’s difficult to avoid in the current systems of formal education in which we work. comment by Alexandre Enkerli
cool gadgets
- The easiest way to dismiss the social role of technology is to call tools “gadgets.” But are these tools really just gadgets? In fact, some tools which are put to good use really aren’t that cool or even new. Are we discussing them enough? Are we aware of how they fit in the grand scheme of things?An obvious example would be cellphones. Some administrators and teachers perceive them as a nuisance. Rather few people talk about educational opportunities with cellphones, even though they already are used by people in different parts of the World to empower themselves and to learn. Negroponte has explicltly dimissed the educational potential of cellphones but the World isn’t waiting for approval from designers. comment by Alexandre Enkerli
seasoned performer,
- There’s a larger point to be about performance in teaching. Including through a reference to Dick Bauman’s “Verbal Art as Performance” or other dimensions of Performance Theory.There’s also a more “mundane” point about a kind of conflict in universities between academic material and performance. In French-speaking universities, at least, it’s not uncommon to hear teachers talk about the necessity to be a “performer” as something of a distraction in teaching. Are teachers in front of the class to entertain students or is the classroom an environment in which to think and learn about difficult concepts? The consumer approach to universities, pushed in part by administrators who run universities like businesses, tends to emphasize the “entertainment paradigm,” hence the whole “boredom” issue.Having said all of this, Bowen’s own attitude goes beyond this simplistic “entertainment paradigm.” In fact, it sounds like he’s specifically not advocating for lectures to become a series of TEDtalks. Judging from the interview, it sounds like he might say that TEDtalk-style presentation should be put online and classroom-time should be devoted to analyzing those presentations.I do consider myself a performer, as I’ve been playing saxophone in a rather broad range of circumstances, from outdoor stages at festivals to concert halls. And my experience as a performer does influence the way I teach large classes. At the same time, it probably makes more salient the distinction between teaching and performing. comment by Alexandre Enkerli
The goateed administrator sported a suit jacket over a dark T-shirt
- Though I’d be the first one to say that context is key, I fail to see what Bowen’s clothes contribute to the discussion. comment by Alexandre Enkerli
philosophical argument about the best way to engage students, he grounded it
- A novel way to bring in grounded theory. comment by Alexandre Enkerli
information delivery common in today’s classroom lectures should be recorded and delivered to students as podcasts or online videos before class sessions
- Fully agreed. Especially if we throw other things in the mix such as journal articles and collaboratively-created learning material. comment by Alexandre Enkerli
short online multiple-choice tests.
- I don’t think he’s using the mc tests with an essessment focus rather an engagement focus – noit necessarily the most sophisticated but done playfully and creatively it can be a good first step to getting reluctatnt students to engage in first instance… comment by Kim FLINTOFF
- I would also “defend” the use of MCTs in this context. Especially if the stakes are relatively low, the questions are well-crafted, and students do end up engaging.Like PPT, MCTs have some advantages, including because of student expectations.But, of course, it’s rather funny to hear Bowen talk about shaking things up and find out that he uses such tools. Still, the fact that these tests are online (and, one would think, taken outside of class time) goes well with Bowen’s main point about class time vs. tech-enabled work outside of class. comment by Alexandre Enkerli
Introduce issues of debate within the discipline and get the students to weigh in based on the knowledge they have from those lecture podcasts, Mr. Bowen says.
- This wouldn’t be too difficult to do in social sciences and there are scenarios in which it would work wonderfully for lab sciences (if we think of “debate” as something similar to “discussion” sections in scientific articles).At the same time, some people do react negatively to such approaches based not on discipline but on “responsibilities of the university.” Some people even talk about responsibilities toward students’ parents! comment by Alexandre Enkerli
But if the student believes they can contribute, they’re a whole lot more motivated to enter the discourse, and to enter the discipline.
- Sounds a bit like some of the “higher” positions in William Perry’s scheme. comment by Alexandre Enkerli
don’t be boring
- Is boredom induced exclusively by the teacher? Can a student bored during a class meeting still be motivated and engaged in the material at another point? Should we apply the same principle to the readings we assign? Is there a way to efficiently assess the “boredom factor” of an academic article? How can we convince academic publishers that fighting boredom isn’t necessarily done through the addition of pretty pictures? comment by Alexandre Enkerli
you need a Ph.D. to figure it out
- While I agree that these panels are difficult to use and could afford a redesign, the joke about needing a PhD sounds a bit strange in context. comment by Alexandre Enkerli
plug in their laptops
- There’s something of a more general move toward getting people to use their own computers in the workplace. In fact, classroom computers are often so restricted as to be quite cumbersome to use in teaching. comment by Alexandre Enkerli
allow students to work in groups more easily
- Not a bad idea. A good number of classrooms are structured in a way that makes it very hard to get students to do group work. Of course, it’s possible to do group work in any setting, but it’s remarkable how some of these seemingly trivial matters as the type of desk used can be enough to discourage some teachers from using certain teaching strategies. comment by Alexandre Enkerli
The classroom computers were old and needed an upgrade when Mr. Bowen arrived, so ditching them instead saved money.
- Getting into the core of the issue. The reason it’s so important to think about “new ways” to do things isn’t necessarily that “old ways” weren’t conducive to learning. It’s because there are increased pressures on the system and some seem to perceive that cost-cutting and competition from online learning, making the issue so pressing. comment by Alexandre Enkerli
eliminate one staff position for a technician
- Sounds sad, especially since support staff is already undervalued. But, at the same time, it does sound like relatively rational cost-cutting. One would just wish that they replaced that position with, say, teaching support. comment by Alexandre Enkerli
gave every professor a laptop
- Again, this is a rather common practise outside of universities. Knowing how several colleagues think, this may also function as a way to “keep them happy.” comment by Alexandre Enkerli
support so they could create their own podcasts and videos.
- This is where the tech support position which was cut could be useful. Recording and podcasting aren’t difficult to set up or do. But it’s an area where support can mean more than answering questions about which button to press. In fact, podcasting projects are an ideal context for collaboration between tech, teach, and research. comment by Alexandre Enkerli
lugging their laptops to class,
- It can be an issue, especially if there wasn’t a choice in the type of laptop which could be used. comment by Alexandre Enkerli
She’s made podcasts for her course on “Critical Scholarship in Communication” that feature interviews she recorded with experts in the field.
- One cool thing about these podcasting projects is that people can build upon them, one semester after the other. Interviews with practitioners do help provide a multiplicity of voices. And, yes, getting students to produce their own content is often a good way to go, especially if the topic is somehow related to the activity. Getting students in applied communication to create material does sound appropriate. comment by Alexandre Enkerli
they come in actually much more informed
- Sounds effective. Especially since Bowen’s approach seems to be oriented toward pre-class preparation. comment by Alexandre Enkerli
if they had been assigned a reading.
- There’s a lot to be said about this. One reason this method may be more efficient than reading assignments could have to do with the particularities of written language, especially the very formal style of those texts we often assign as readings. Not that students shouldn’t read, of course! But there’s a case to be made for some readings being replaced by oral sources, especially those which have to do with people’s experience in a field. Reading primary source material, integrating some reference texts, and using oral material can all be part of an appropriate set of learning strategies. comment by Alexandre Enkerli
created podcast lectures
- An advantage of such “lecturecasts,” “profcasts,” and “slidecasts” is that they’re relatively easy to build and can be tightly structured. It’s not the end-all of learning material, but it’s a better substitute for classroom lectures than one might think.Still, there’s room for improvement in the technology itself. For instance, it’d be nice to have Revver-style comments in the timeline. comment by Alexandre Enkerli
shows movie clips from his laptop
- This one is slightly surprising because one would expect that these clips could easily be shown, online, ahead of class. It might have to do with the chilling effect of copyright regulation or Heffernan’s strategy of getting “fresh” feedback. There would have been good questions to ask Heffernan in preparation for this piece. comment by Alexandre Enkerli
“Strangely enough, the people who are most resistant to this model are the students, who are used to being spoon-fed material that is going to be quote unquote on the test,” says Mr. Heffernan. “Students have been socialized to view the educational process as essentially passive. The only way we’re going to stop that is by radically refiguring the classroom in precisely the way José wants to do it.”
- This interpretation sounds a tiny bit lopsided. After all, aren’t there students who were already quite active and engaged in the “old system” who have expressed some resistance to the “new system?” Sounds likely to me. But maybe my students are different.One fascinating thing is the level of agreement, among teachers, about the necessity to have students who aren’t passive. I certainly share this opinion but there are teachers in this World who actually do prefer students who are somewhat passive and… “obedient.” comment by Alexandre Enkerli
The same sequence of events
- That part is quite significant: Bowen was already a reformer and already had gone through the process. In this case, he sounds more like one of those CEOs who are hired to save a company from a difficult situation. He originally sounded more like someone who wanted to impose specific views about teaching. comment by Alexandre Enkerli
‘I paid for a college education and you’re not going to lecture?’”
- A fairly common reaction, in certain contexts. A combination of the infamous “sense of entitlement,” the “customer-based approach to universities,” and student expectations about the way university teaching is supposed to go.One version I’ve had in student evaluations is that the student felt like s/he was hearing too much from other students instead of from me. It did pain me, because of the disconnect between what I was trying to do and that student’s notion of what university courses are supposed to bring her/him. comment by Alexandre Enkerli
PowerPoint lecture
- As a commenter to my blog was saying about lectures in general, some of us (myself included) have been building a straw man. We may have negative attitudes toward certain teaching strategies, including some lecturing techniques. But that shouldn’t prevent us from discussing a wide array of teaching and learning strategies.In this case, it’s remarkable that despite the radical nature of Bowen’s reform, we learn that there are teachers who record PPT-based presentations. It then sounds like the issue isn’t so much about using PPT as it is about what is done in the classroom as opposed to what is done during the rest of the week.Boring or not, PPT lectures, even some which aren’t directly meant to engage students, can still find their place in the “teaching toolbox.” A dogmatic anti-PPT stance (such as the one displayed by this journalist) is unlikely to foster conversations about tools and learning. Based on the fact that teachers are in fact doing PPT lectures to be used outside the classroom, one ends up seeing Bowen’s perspective as much more open than that of the Chronicle’s editorial staff. comment by Alexandre Enkerli
Sandi Mann, the British researcher who led the recent study on student attitudes toward teaching, argues that boredom has serious implications in an educational setting.
- Unsurprising perspective. Wonder if it had any impact on Mann’s research results. Makes the research sound more oriented than one might hope. comment by Alexandre Enkerli
according to some studies
- Wow. Just… Wow. comment by Alexandre Enkerli
low-cost online alternatives to the traditional campus experience
- This could have been the core issue discussed in an article about Bowen. Especially if we are to have a thoughtful conversation about the state of higher education in a changing context. Justification for high tuition fees, the latent functions of “college life,” the likely outcome of “competing with free,” the value of the complete learning experience as opposed to the value of information transmission… comment by Alexandre Enkerli
give away videos
- This is the “competing with free” part, to which record companies have been oblivious for so long but which makes OCW appear like quite a forward-looking proposition. comment by Alexandre Enkerli
colleges must make sure their in-person teaching really is superior to those alternatives
- It’s both a free-market argument, which goes so well with the customer-based approach to learning, and a plea to consider learning in a broader way than the mere transmission of information from authoritative source to passive mass. An old saw, for sure, but one which surprisingly hasn’t been heard by everyone. comment by Alexandre Enkerli
add value
- This might be appropriate language to convince trustees. At some institutions, this might be more important than getting students’ or teachers’ approval. comment by Alexandre Enkerli
not being online
- Although, they do have an online presence. The arguments used have more to do with blended learning than with exclusively face-to-face methods. comment by Alexandre Enkerli
might need to stay a low-tech zone to survive.
- Rubbish there is no reason to dumb down learning; and he obviously is not teaching 2500 students at one time. PPT is not the problem here, and this really is a collection of facile arguements that are not ironically substantiated. Lowering his overhead does not increase student learning – wheres the evidence? comment by dean groom
- Come to think of it, it sounds like the argument was made more forcefully by Young than by Bowen himself. Bowen is certainly quite vocal but the “need… to survive” sounds a tad bit stronger than Bowen’s project.What’s funny is that the video made Bowen sound almost opinionated. The article makes Young sound like he has his own axe to grind comment by Alexandre Enkerli

Sharing Tool Wishlist

Posted on June 1, 2009 by dispar

The following is an edited version of a wishlist I had been keeping on the side. The main idea is to define what would be, in my mind, the “ultimate social bookmarking system.” Which, obviously, goes way beyond social bookmarking. In a way, I even conceive of it as the ultimate tool for sharing online content. Yes, it’s that ambitious. Will it ever exist? Probably not. Should it exist? I personally think so. But I may be alone in this. Surely, you’ll tell me that I am indeed alone, which is fine. As long as you share your own wishlist items.

The trigger for my posting this is that someone contacted me, asking for what I’d like in a social bookmarking system. I find this person’s move quite remarkable, as a thoughtful strategy. Not only because this person contacted me directly (almost flattering), but because such a request reveals an approach to listening and responding to people’s needs that I find lacking in some software development circles.

This person’s message served as a prompt for my blogging this, but I’ve been meaning to blog this for a while. In fact, my guess is that I created a first version of this wishlist in 2007 after having it on my mind for a while before that. As such, it represents a type of “diachronic” or “longitudinal” view of social bookmarking and the way it works in the broader scheme of social media.

Which also means that I wrote this before I heard about Google Wave. In fact, I’m still unclear about Google Wave and I’ll need to blog about that. Not that I expect Wave to fulfill all the needs I set up for a sharing tool, but I get the impression that Google is finally putting some cards on the table.

The main part of this post is in outline form. I often think through outlines, especially with such a type of notes. I fully realize that it may not be that clear, as a structure, for other people to understand. Some of these bullet points cover a much broader issue than what they look like. But the overall idea might be fairly obvious to grasp, even if it may sound crazy to other people.

I’m posting this to the benefit of anyone who may wish to build the killer app for social media. Of course, it’s just one man’s opinion. But it’s my entitled opinion.

Concepts

What do we share online?

“Link”
“Page”
Identified content
Text
- Narrative
- Contact information
- Event description
Contact information
Event invitation
Image
Recording
Structured content
Snippet
Access to semi-private content
Site’s entry point

Selective sharing

Private

Archiving
Cloud access

Individually shared

“Check this out”
Access to address book
Password protection
Specialization/expertise
Friendship

Group shared

Shared interests (SIG)
Collaboration (task-based)

Shared through network

Define identity in network
Semi-public

Public

Publishing
Processed
Reading lists

Notetaking

Active reading
Anchoring text
Ad hoc list of bookmarks
“Empty URL”
- Create container/page
- Personal notes

Todos

To read
To blog
To share
To update
Projects
- GTD
- Contexts
Add to calendar (recognized as event)

Outlining/Mindmapping

Manage lists of links
Prioritize
Easily group

Social aspects of sharing

Gift economy
Personal interaction
Trust
Hype
Value
Customized

Cloud computing

Webware
“Online disk”
Without download
Touch devices
Edit online

Personal streaming

Activities through pages
Logging
Flesh out personal profile

Tagging

“Folksonomy”
Enables non-hierarchical structure
Semantic fields
Related tags
Can include hierarchy
Tagclouds define concept map

Required Features

Crossplatform, crossbrowser

Browser-specific tools
Bookmarklets
Complete access through cloud

Keyboard shortcuts

Quick add (to account)
Vote
Bookmark all tabs (à la Flock)
Quick tags

Quickly enter links

Add in place (while editing)
Similar to “spell as you type”
Incremental search
Add full link (title, URL, text, metadata)

Archiving

Prevent linkrot
Prepare for post-processing (offline reading, blogging…)
Enable bulk processing
Maintain version history
Internet Archive

Automatic processing

Tags
Summary
Wordcount
Reading time
Language(s)
Page structure analysis
Geotagging
Vote

Thread following

Blog comments
Forum comments
Trackbacks
Pings

Exporting

All

Archiving
Prepare for import
Maintain hierarchy

Selected

Tag
Category
Recently used
Shared
Site homepage
Blogroll
Blogs

Formats

Other services
HTML
RSS
OPML
Widget

Features

Comments
Tags
Statistics
Content

Offline processing

Browser-based
Device based
Offline archiving
Include content
Synchronization

Microblogging support

Laconi.ca/Identi.ca
Twitter
Ping.fm
Jaiku

Fixed/Static URL

Prevent linkrot
Maintain list for same page
Short URLs
Automatically generated
Expansion on mouseover
Statistics

Authentication

Use of resources
Identify
Privacy
Unnecessary for basic processing
Sticks (no need to login frequently)
Access to contacts and social graph
Multiple accounts
- Personal/professional
- Contexts
- Group accounts
Premium accounts
- Server space
- Usage statistics
- Promotion
Support
- OpenID
  - As group login
- Google Accounts
- Facebook Connect
- OAuth

Integration

Web history
Notebook
Blogging platform
Blog editor
Microblogging platform
Logbook
General purpose content editor
Toolbar
URL shortening
Address book
Social graph
Personal profile
Browser
- Bookmarks
- History
- Autocomplete
Analytics
Email
Search
- Online
- Offline

Related Tools

Diigo
WebCitation
Ping.fm
BackType
Facebook share
Blog This
Link This
Share this
Digg
Plum
Spurl
CoComments
MyBlogLog
TwtVite
Twistory
Windows Live Writer
Magnolia
Stumble Upon
Delicious
Google Reader
Yahoo Pipes
Google Notebook
Zoho Notebook
Google Browser Sync
YouTube
Flock
Zotero

Relevant Blogposts

Transparency and Secrecy

Posted on January 26, 2009 by dispar

[Started working on this post on December 1st, based on something which happened a few days prior. Since then, several things happened which also connected to this post. Thought the timing was right to revisit the entry and finally publish it. Especially since a friend just teased me for not blogging in a while.]

I’m such a strong advocate of transparency that I have a real problem with secrecy.

I know, transparency is not exactly the mirror opposite of secrecy. But I think my transparency-radical perspective causes some problem in terms of secrecy-management.

“Haven’t you been working with a secret society in Mali?,” you ask. Well, yes, I have. And secrecy hasn’t been a problem in that context because it’s codified. Instead of a notion of “absolute secrecy,” the Malian donsow I’ve been working with have a subtle, nuanced, complex, layered, contextually realistic, elaborate, and fascinating perspective on how knowledge is processed, “transmitted,” managed. In fact, my dissertation research had a lot to do with this form of knowledge management. The term “knowledge people” (“karamoko,” from kalan+mogo=learning+people) truly applies to members of hunter’s associations in Mali as well as to other local experts. These people make a clear difference between knowledge and information. And I can readily relate to their approach. Maybe I’ve “gone native,” but it’s more likely that I was already in that mode before I ever went to Mali (almost 11 years ago).

Of course, a high value for transparency is a hallmark of academia. The notion that “information wants to be free” makes more sense from an academic perspective than from one focused on a currency-based economy. Even when people are clear that “free” stands for “freedom”/«libre» and not for “gratis”/«gratuit» (i.e. “free as in speech, not free as in beer”), there persists a notion that “free comes at a cost” among those people who are so focused on growth and profit. IMHO, most the issues with the switch to “immaterial economies” (“information economy,” “attention economy,” “digital economy”) have to do with this clash between the value of knowledge and a strict sense of “property value.”

But I digress.

Or, do I…?

The phrase “radical transparency” has been used in business circles related to “information and communication technology,” a context in which the “information wants to be free” stance is almost the basis of a movement.

I’m probably more naïve than most people I have met in Mali. While there, a friend told me that he thought that people from the United States were naïve. While he wasn’t referring to me, I can easily acknowledge that the naïveté he described is probably characteristic of my own attitude. I’m North American enough to accept this.

My dedication to transparency was tested by an apparently banal set of circumstances, a few days before I drafted this post. I was given, in public, information which could potentially be harmful if revealed to a certain person. The harm which could be done is relatively small. The person who gave me that information wasn’t overstating it. The effects of my sharing this information wouldn’t be tragic. But I was torn between my radical transparency stance and my desire to do as little harm as humanly possible. So I refrained from sharing this information and decided to write this post instead.

And this post has been sitting in my “draft box” for a while. I wrote a good number of entries in the meantime but I still had this one at the back of my mind. On the backburner. This is where social media becomes something more of a way of life than an activity. Even when I don’t do anything on this blog, I think about it quite a bit.

As mentioned in the preamble, a number of things have happened since I drafted this post which also relate to transparency and secrecy. Including both professional and personal occurrences. Some of these comfort me in my radical transparency position while others help me manage secrecy in a thoughtful way.

On the professional front, first. I’ve recently signed a freelance ethnography contract with Toronto-based consultancy firm Idea Couture. The contract included a non-disclosure agreement (NDA). Even before signing the contract/NDA, I was asking fellow ethnographer and blogger Morgan Gerard about disclosure. Thanks to him, I now know that I can already disclose several things about this contract and that, once the results are public, I’ll be able to talk about this freely. Which all comforts me on a very deep level. This is precisely the kind of information and knowledge management I can relate to. The level of secrecy is easily understandable (inopportune disclosure could be detrimental to the client). My commitment to transparency is unwavering. If all contracts are like this, I’ll be quite happy to be a freelance ethnographer. It may not be my only job (I already know that I’ll be teaching online, again). But it already fits in my personal approach to information, knowledge, insight.

I’ll surely blog about private-sector ethnography. At this point, I’ve mostly been preparing through reading material in the field and discussing things with friends or colleagues. I was probably even more careful than I needed to be, but I was still able to exchange ideas about market research ethnography with people in diverse fields. I sincerely think that these exchanges not only add value to my current work for Idea Couture but position me quite well for the future. I really am preparing for freelance ethnography. I’m already thinking like a freelance ethnographer.

There’s a surprising degree of “cohesiveness” in my life, these days. Or, at least, I perceive my life as “making sense.”

And different things have made me say that 2009 would be my year. I get additional evidence of this on a regular basis.

Which brings me to personal issues, still about transparency and secrecy.

Something has happened in my personal life, recently, that I’m currently unable to share. It’s a happy circumstance and I’ll be sharing it later, but it’s semi-secret for now.

Thing is, though, transparency was involved in that my dedication to radical transparency has already been paying off in these personal respects. More specifically, my being transparent has been valued rather highly and there’s something about this type of validation which touches me deeply.

As can probably be noticed, I’m also becoming more public about some emotional dimensions of my life. As an artist and a humanist, I’ve always been a sensitive person, in-tune with his emotions. Specially positive ones. I now feel accepted as a sensitive person, even if several people in my life tend to push sensitivity to the side. In other words, I’ve grown a lot in the past several months and I now want to share my growth with others. Despite reluctance toward the “touchy-feely,” specially in geek and other male-centric circles, I’ve decided to “let it all loose.” I fully respect those who dislike this. But I need to be myself.

Privilege: Library Edition

Posted on December 31, 2008 by dispar

When I came out against privilege, over a month ago, I wasn’t thinking about libraries. But, last week, while running some errands at three local libraries (within an hour), I got to think about library privileges.

During that day, I first started thinking about library privileges because I was renewing my CREPUQ card at Concordia. With that card, graduate students and faculty members at a university in Quebec are able to get library privileges at other universities, a nice “perk” that we have. While renewing my card, I was told (or, more probably, reminded) that the card now gives me borrowing privileges at any university library in Canada through CURBA (Canadian University Reciprocal Borrowing Agreement).

My gut reaction: “Aw-sum!” (I was having a fun day).

It got me thinking about what it means to be an academic in Canada. Because I’ve also spent part of my still short academic career in the United States, I tend to compare the Canadian academe to US academic contexts. And while there are some impressive academic consortia in the US, I don’t think that any of them may offer as wide a set of library privileges as this one. If my count is accurate, there are 77 institutions involved in CURBA. University systems and consortia in the US typically include somewhere between ten and thirty institutions, usually within the same state or region. Even if members of both the “UC System” and “CalState” have similar borrowing privileges, it would only mean 33 institutions, less than half of CURBA (though the population of California is about 20% more than that of Canada as a whole). Some important university consortia through which I’ve had some privileges were the CIC (Committee on Institutional Cooperation), a group of twelve Midwestern universities, and the BLC (Boston Library Consortium), a group of twenty university in New England. Even with full borrowing privileges in all three groups of university libraries, an academic would only have access to library material from 65 institutions.

Of course, the number of institutions isn’t that relevant if the libraries themselves have few books. But my guess is that the average size of a Canadian university’s library collection is quite comparable to its US equivalents, including in such well-endowed institutions as those in the aforementioned consortia and university systems. What’s more, I would guess that there might be a broader range of references across Canadian universities than in any region of the US. Not to mention that BANQ (Quebec’s national library and archives) are part of CURBA and that their collections overlap very little with a typical university library.

So, I was thinking about access to an extremely wide range of references given to graduate students and faculty members throughout Canada. We get this very nice perk, this impressive privilege, and we pretty much take it for granted.

Which eventually got me to think about my problem with privilege. Privilege implies a type of hierarchy with which I tend to be uneasy. Even (or especially) when I benefit from a top position. “That’s all great for us but what about other people?”

In this case, there are obvious “Others” like undergraduate students at Canadian institutions, Canadian non-academics, and scholars at non-Canadian institutions. These are very disparate groups but they are all denied something.

Canadian undergrads are the most direct “victims”: they participate in Canada’s academe, like graduate students and faculty members, yet their access to resources is severely limited by comparison to those of us with CURBA privileges. Something about this strikes me as rather unfair. Don’t undegrads need access as much as we do? Is there really such a wide gap between someone working on an honour’s thesis at the end of a bachelor’s degree and someone starting work on a master’s thesis that the latter requires much wider access than the former? Of course, the main rationale behind this discrepancy in access to library material probably has to do with sheer numbers: there are many undergraduate students “fighting for the same resources” and there are relatively few graduate students and faculty members who need access to the same resources. Or something like that. It makes sense but it’s still a point of tension, as any matter of privilege.

The second set of “victims” includes Canadians who happen to not be affiliated directly with an academic institution. While it may seem that their need for academic resources are more limited than those of students, many people in this category have a more unquenchable “thirst for knowledge” than many an academic. In fact, there are people in this category who could probably do a lot of academically-relevant work “if only they had access.” I mostly mean people who have an academic background of some sort but who are currently unaffiliated with formal institutions. But the “broader public” counts, especially when a specific topic becomes relevant to them. These are people who take advantage of public libraries but, as mentioned in the BANQ case, public and university libraries don’t tend to overlap much. For instance, it’s quite unlikely that someone without academic library privileges would have been able to borrow Visual Information Processing (Chase, William 1973), a proceedings book that I used as a source for a recent blogpost on expertise. Of course, “the public” is usually allowed to browse books in most university libraries in North America (apart from Harvard). But, depending on other practical factors, borrowing books can be much more efficient than browsing them in a library. I tend to hear from diverse people who would enjoy some kind of academic status for this very reason: library privileges matter.

A third category of “victims” of CURBA privileges are non-Canadian academics. Since most of them may only contribute indirectly to Canadian society, why should they have access to Canadian resources? As any social context, the national academe defines insiders and outsiders. While academics are typically inclusive, this type of restriction seems to make sense. Yet many academics outside of Canada could benefit from access to resources broadly available to Canadian academics. In some cases, there are special agreements to allow outside scholars to get temporary access to local, regional, or national resources. Rather frequently, these agreements come with special funding, the outside academic being a special visitor, sometimes with even better access than some local academics. I have very limited knowledge of these agreements (apart from infrequent discussions with colleagues who benefitted from them) but my sense is that they are costly, cumbersome, and restrictive. Access to local resources is even more exclusive a privilege in this case than in the CURBA case.

Which brings me to my main point about the issue: we all need open access.

When I originally thought about how impressive CURBA privileges were, I was thinking through the logic of the physical library. In a physical library, resources are scarce, access to resources need to be controlled, and library privileges have a high value. In fact, it costs an impressive amount of money to run a physical library. The money universities invest in their libraries is relatively “inelastic” and must figure quite prominently in their budgets. The “return” on that investment seems to me a bit hard to measure: is it a competitive advantage, does a better-endowed library make a university more cost-effective, do university libraries ever “recoup” any portion of the amounts spent?

Contrast all of this with a “virtual” library. My guess is that an online collection of texts costs less to maintain than a physical library by any possible measure. Because digital data may be copied at will, the notion of “scarcity” makes little sense online. Distributing millions of copies of a digital text doesn’t make the original text unavailable to anyone. As long as the distribution system is designed properly, the “transaction costs” in distributing a text of any length are probably much less than those associated with borrowing a book. And the differences between “browsing” and “borrowing,” which do appear significant with physical books, seem irrelevant with digital texts.

These are all well-known points about online distribution. And they all seem to lead to the same conclusion: “information wants to be free.” Not “free as in beer.” Maybe not even “free as in speech.” But “free as in unchained.”

Open access to academic resources is still a hot topic. Though I do consider myself an advocate of “OA” (the “Open Access movement”), what I mean here isn’t so much about OA as opposed to TA (“toll-access”) in the case of academic journals. Physical copies of periodicals may usually not be borrowed, regardless of library privileges, and online resources are typically excluded from borrowing agreements between institutions. The connection between OA and my perspective on library privileges is that I think the same solution could solve both issues.

I’ve been thinking about a “global library” for a while. Like others, the Library of Alexandria serves as a model but texts would be online. It sounds utopian but my main notion, there, is that “library privileges” would be granted to anyone. Not only senior scholars at accredited academic institutions. Anyone. Of course, the burden of maintaining that global library would also be shared by anyone.

There are many related models, apart from the Library of Alexandria: French «Encyclopédistes» through the Englightenment, public libraries, national libraries (including the Library of Congress), Tim Berners-Lee’s original “World Wide Web” concept, Brewster Kahle’s Internet Archive, Google Books, etc. Though these models differ, they all point to the same basic idea: a “universal” collection with the potential for “universal” access. In historical perspective, this core notion of a “universal library” seems relatively stable.

Of course, there are many obstacles to a “global” or “universal” library. Including issues having to do with conflicts between social groups across the Globe or the current state of so-called “intellectual property.” These are all very tricky and I don’t think they can be solved in any number of blogposts. The main thing I’ve been thinking about, in this case, is the implications of a global library in terms of privileges.

Come to think of it, it’s possible that much of the resistance to a global library have to do with privilege: unlike me, some people enjoy privilege.

Blogging and Literary Standards

Posted on December 7, 2008 by dispar

I wrote the following comment in response to a conversation between novelist Rick Moody and podcasting pioneer Chris Lydon:

Open Source » Blog Archive » In the Obama Moment: Rick Moody.

In keeping with the RERO principle I describe in that comment, the version on the Open Source site is quite raw. As is my habit, these days, I pushed the “submit” button without rereading what I had written. This version is edited, partly because I noticed some glaring mistakes and partly because I wanted to add some links. (Blog comments are often tagged for moderation if they contain too many links.) As I started editing that comment, I changed a few things, some of which have consequences to the meaning of my comment. There’s this process, in both writing and editing, which “generates new thoughts.” Yet another argument for the RERO principle.

I can already think of an addendum to this post, revolving on my personal position on writing styles (informed by my own blogwriting experience) along with my relative lack of sensitivity for Anglo writing. But I’m still blogging this comment on a standalone basis.

Read on, please… Continue reading →

Disparate

A bilingual blog on disparate subjects. / Un blogue disparate bilingue.

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