Tag Archives: folksonomy

War of the Bugs: Playing with Life in the Brewery

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.


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.

Social Networks and Microblogging

Microblogging (Laconica, Twitter, etc.) is still a hot topic. For instance, during the past few episodes of This Week in Tech, comments were made about the preponderance of Twitter as a discussion theme: microblogging is so prominent on that show that some people complain that there’s too much talk about Twitter. Given the centrality of Leo Laporte’s podcast in geek culture (among Anglos, at least), such comments are significant.

The context for the latest comments about TWiT coverage of Twitter had to do with Twitter’s financials: during this financial crisis, Twitter is given funding without even asking for it. While it may seem surprising at first, given the fact that Twitter hasn’t publicized a business plan and doesn’t appear to be profitable at this time, 

Along with social networking, microblogging is even discussed in mainstream media. For instance, Médialogues (a media critique on Swiss national radio) recently had a segment about both Facebook and Twitter. Just yesterday, Comedy Central’s The Daily Show with Jon Stewart made fun of compulsive twittering and mainstream media coverage of Twitter (original, Canadian access).

Clearly, microblogging is getting some mindshare.

What the future holds for microblogging is clearly uncertain. Anything can happen. My guess is that microblogging will remain important for a while (at least a few years) but that it will transform itself rather radically. Chances are that other platforms will have microblogging features (something Facebook can do with status updates and something Automattic has been trying to do with some WordPress themes). In these troubled times, Montreal startup Identi.ca received some funding to continue developing its open microblogging platform.  Jaiku, bought by Google last year, is going open source, which may be good news for microblogging in general. Twitter itself might maintain its “marketshare” or other players may take over. There’s already a large number of third-party tools and services making use of Twitter, from Mahalo Answers to Remember the Milk, Twistory to TweetDeck.

Together, these all point to the current importance of microblogging and the potential for further development in that sphere. None of this means that microblogging is “The Next Big Thing.” But it’s reasonable to expect that microblogging will continue to grow in use.

(Those who are trying to grok microblogging, Common Craft’s Twitter in Plain English video is among the best-known descriptions of Twitter and it seems like an efficient way to “get the idea.”)

One thing which is rarely mentioned about microblogging is the prominent social structure supporting it. Like “Social Networking Systems” (LinkedIn, Facebook, Ning, MySpace…), microblogging makes it possible for people to “connect” to one another (as contacts/acquaintances/friends). Like blogs, microblogging platforms make it possible to link to somebody else’s material and get notifications for some of these links (a bit like pings and trackbacks). Like blogrolls, microblogging systems allow for lists of “favourite authors.” Unlike Social Networking Systems but similar to blogrolls, microblogging allow for asymmetrical relations, unreciprocated links: if I like somebody’s microblogging updates, I can subscribe to those (by “following” that person) and publicly show my appreciation of that person’s work, regardless of whether or not this microblogger likes my own updates.

There’s something strangely powerful there because it taps the power of social networks while avoiding tricky issues of reciprocity, “confidentiality,” and “intimacy.”

From the end user’s perspective, microblogging contacts may be easier to establish than contacts through Facebook or Orkut. From a social science perspective, microblogging links seem to approximate some of the fluidity found in social networks, without adding much complexity in the description of the relationships. Subscribing to someone’s updates gives me the role of “follower” with regards to that person. Conversely, those I follow receive the role of “following” (“followee” would seem logical, given the common “-er”/”-ee” pattern). The following and follower roles are complementary but each is sufficient by itself as a useful social link.

Typically, a microblogging system like Twitter or Identi.ca qualifies two-way connections as “friendship” while one-way connections could be labelled as “fandom” (if Andrew follows Betty’s updates but Betty doesn’t follow Andrew’s, Andrew is perceived as one of Betty’s “fans”). Profiles on microblogging systems are relatively simple and public, allowing for low-involvement online “presence.” As long as updates are kept public, anybody can connect to anybody else without even needing an introduction. In fact, because microblogging systems send notifications to users when they get new followers (through email and/or SMS), subscribing to someone’s update is often akin to introducing yourself to that person. 

Reciprocating is the object of relatively intense social pressure. A microblogger whose follower:following ratio is far from 1:1 may be regarded as either a snob (follower:following much higher than 1:1) or as something of a microblogging failure (follower:following much lower than 1:1). As in any social context, perceived snobbery may be associated with sophistication but it also carries opprobrium. Perry Belcher  made a video about what he calls “Twitter Snobs” and some French bloggers have elaborated on that concept. (Some are now claiming their right to be Twitter Snobs.) Low follower:following ratios can result from breach of etiquette (for instance, ostentatious self-promotion carried beyond the accepted limit) or even non-human status (many microblogging accounts are associated to “bots” producing automated content).

The result of the pressure for reciprocation is that contacts are reciprocated regardless of personal relations.  Some users even set up ways to automatically follow everyone who follows them. Despite being tricky, these methods escape the personal connection issue. Contrary to Social Networking Systems (and despite the term “friend” used for reciprocated contacts), following someone on a microblogging service implies little in terms of friendship.

One reason I personally find this fascinating is that specifying personal connections has been an important part of the development of social networks online. For instance, long-defunct SixDegrees.com (one of the earliest Social Networking Systems to appear online) required of users that they specified the precise nature of their relationship to users with whom they were connected. Details escape me but I distinctly remember that acquaintances, colleagues, and friends were distinguished. If I remember correctly, only one such personal connection was allowed for any pair of users and this connection had to be confirmed before the two users were linked through the system. Facebook’s method to account for personal connections is somewhat more sophisticated despite the fact that all contacts are labelled as “friends” regardless of the nature of the connection. The uniform use of the term “friend” has been decried by many public commentators of Facebook (including in the United States where “friend” is often applied to any person with whom one is simply on friendly terms).

In this context, the flexibility with which microblogging contacts are made merits consideration: by allowing unidirectional contacts, microblogging platforms may have solved a tricky social network problem. And while the strength of the connection between two microbloggers is left unacknowledged, there are several methods to assess it (for instance through replies and republished updates).

Social contacts are the very basis of social media. In this case, microblogging represents a step towards both simplified and complexified social contacts.

Which leads me to the theme which prompted me to start this blogpost: event-based microblogging.

I posted the following blog entry (in French) about event-based microblogging, back in November.

Microblogue d’événement

I haven’t received any direct feedback on it and the topic seems to have little echoes in the social media sphere.

During the last PodMtl meeting on February 18, I tried to throw my event-based microblogging idea in the ring. This generated a rather lengthy between a friend and myself. (Because I don’t want to put words in this friend’s mouth, who happens to be relatively high-profile, I won’t mention this friend’s name.) This friend voiced several objections to my main idea and I got to think about this basic notion a bit further. At the risk of sounding exceedingly opinionated, I must say that my friend’s objections actually comforted me in the notion that my “event microblog” idea makes a lot of sense.

The basic idea is quite simple: microblogging instances tied to specific events. There are technical issues in terms of hosting and such but I’m mostly thinking about associating microblogs and events.

What I had in mind during the PodMtl discussion has to do with grouping features, which are often requested by Twitter users (including by Perry Belcher who called out Twitter Snobs). And while I do insist on events as a basis for those instances (like groups), some of the same logic applies to specific interests. However, given the time-sensitivity of microblogging, I still think that events are more significant in this context than interests, however defined.

In the PodMtl discussion, I frequently referred to BarCamp-like events (in part because my friend and interlocutor had participated in a number of such events). The same concept applies to any event, including one which is just unfolding (say, assassination of Guinea-Bissau’s president or bombings in Mumbai).

Microblogging users are expected to think about “hashtags,” those textual labels preceded with the ‘#’ symbol which are meant to categorize microblogging updates. But hashtags are problematic on several levels.

  • They require preliminary agreement among multiple microbloggers, a tricky proposition in any social media. “Let’s use #Bissau09. Everybody agrees with that?” It can get ugly and, even if it doesn’t, the process is awkward (especially for new users).
  • Even if agreement has been reached, there might be discrepancies in the way hashtags are typed. “Was it #TwestivalMtl or #TwestivalMontreal, I forgot.”
  • In terms of language economy, it’s unsurprising that the same hashtag would be used for different things. Is “#pcmtl” about Podcamp Montreal, about personal computers in Montreal, about PCM Transcoding Library…?
  • Hashtags are frequently misunderstood by many microbloggers. Just this week, a tweep of mine (a “peep” on Twitter) asked about them after having been on Twitter for months.
  • While there are multiple ways to track hashtags (including through SMS, in some regions), there is no way to further specify the tracked updates (for instance, by user).
  • The distinction between a hashtag and a keyword is too subtle to be really useful. Twitter Search, for instance, lumps the two together.
  • Hashtags take time to type. Even if microbloggers aren’t necessarily typing frantically, the time taken to type all those hashtags seems counterproductive and may even distract microbloggers.
  • Repetitively typing the same string is a very specific kind of task which seems to go against the microblogging ethos, if not the cognitive processes associated with microblogging.
  • The number of character in a hashtag decreases the amount of text in every update. When all you have is 140 characters at a time, the thirteen characters in “#TwestivalMtl” constitute almost 10% of your update.
  • If the same hashtag is used by a large number of people, the visual effect can be that this hashtag is actually dominating the microblogging stream. Since there currently isn’t a way to ignore updates containing a certain hashtag, this effect may even discourage people from using a microblogging service.

There are multiple solutions to these issues, of course. Some of them are surely discussed among developers of microblogging systems. And my notion of event-specific microblogs isn’t geared toward solving these issues. But I do think separate instances make more sense than hashtags, especially in terms of specific events.

My friend’s objections to my event microblogging idea had something to do with visibility. It seems that this friend wants all updates to be visible, regardless of the context. While I don’t disagree with this, I would claim that it would still be useful to “opt out” of certain discussions when people we follow are involved. If I know that Sean is participating in a PHP conference and that most of his updates will be about PHP for a period of time, I would enjoy the possibility to hide PHP-related updates for a specific period of time. The reason I talk about this specific case is simple: a friend of mine has manifested some frustration about the large number of updates made by participants in Podcamp Montreal (myself included). Partly in reaction to this, he stopped following me on Twitter and only resumed following me after Podcamp Montreal had ended. In this case, my friend could have hidden Podcamp Montreal updates and still have received other updates from the same microbloggers.

To a certain extent, event-specific instances are a bit similar to “rooms” in MMORPG and other forms of real-time many-to-many text-based communication such as the nostalgia-inducing Internet Relay Chat. Despite Dave Winer’s strong claim to the contrary (and attempt at defining microblogging away from IRC), a microblogging instance could, in fact, act as a de facto chatroom. When such a structure is needed. Taking advantage of the work done in microblogging over the past year (which seems to have advanced more rapidly than work on chatrooms has, during the past fifteen years). Instead of setting up an IRC channel, a Web-based chatroom, or even a session on MSN Messenger, users could use their microblogging platform of choice and either decide to follow all updates related to a given event or simply not “opt-out” of following those updates (depending on their preferences). Updates related to multiple events are visible simultaneously (which isn’t really the case with IRC or chatrooms) and there could be ways to make event-specific updates more prominent. In fact, there would be easy ways to keep real-time statistics of those updates and get a bird’s eye view of those conversations.

And there’s a point about event-specific microblogging which is likely to both displease “alpha geeks” and convince corporate users: updates about some events could be “protected” in the sense that they would not appear in the public stream in realtime. The simplest case for this could be a company-wide meeting during which backchannel is allowed and even expected “within the walls” of the event. The “nothing should leave this room” attitude seems contradictory to social media in general, but many cases can be made for “confidential microblogging.” Microblogged conversations can easily be archived and these archives could be made public at a later date. Event-specific microblogging allows for some control of the “permeability” of the boundaries surrounding the event. “But why would people use microblogging instead of simply talking to another?,” you ask. Several quick answers: participants aren’t in the same room, vocal communication is mostly single-channel, large groups of people are unlikely to communicate efficiently through oral means only, several things are more efficiently done through writing, written updates are easier to track and archive…

There are many other things I’d like to say about event-based microblogging but this post is already long. There’s one thing I want to explain, which connects back to the social network dimension of microblogging.

Events can be simplistically conceived as social contexts which bring people together. (Yes, duh!) Participants in a given event constitute a “community of experience” regardless of the personal connections between them. They may be strangers, ennemies, relatives, acquaintances, friends, etc. But they all share something. “Participation,” in this case, can be relatively passive and the difference between key participants (say, volunteers and lecturers in a conference) and attendees is relatively moot, at a certain level of analysis. The key, here, is the set of connections between people at the event.

These connections are a very powerful component of social networks. We typically meet people through “events,” albeit informal ones. Some events are explicitly meant to connect people who have something in common. In some circles, “networking” refers to something like this. The temporal dimension of social connections is an important one. By analogy to philosophy of language, the “first meeting” (and the set of “first impressions”) constitute the “baptism” of the personal (or social) connection. In social media especially, the nature of social connections tends to be monovalent enough that this “baptism event” gains special significance.

The online construction of social networks relies on a finite number of dimensions, including personal characteristics described in a profile, indirect connections (FOAF), shared interests, textual content, geographical location, and participation in certain activities. Depending on a variety of personal factors, people may be quite inclusive or rather exclusive, based on those dimensions. “I follow back everyone who lives in Austin” or “Only people I have met in person can belong to my inner circle.” The sophistication with which online personal connections are negotiated, along such dimensions, is a thing of beauty. In view of this sophistication, tools used in social media seem relatively crude and underdeveloped.

Going back to the (un)conference concept, the usefulness of having access to a list of all participants in a given event seems quite obvious. In an open event like BarCamp, it could greatly facilitate the event’s logistics. In a closed event with paid access, it could be linked to registration (despite geek resistance, closed events serve a purpose; one could even imagine events where attendance is free but the microblogging backchannel incurs a cost). In some events, everybody would be visible to everybody else. In others, there could be a sort of ACL for diverse types of participants. In some cases, people could be allowed to “lurk” without being seen while in others radically transparency could be enforced. For public events with all participants visible, lists of participants could be archived and used for several purposes (such as assessing which sessions in a conference are more popular or “tracking” event regulars).

One reason I keep thinking about event-specific microblogging is that I occasionally use microblogging like others use business cards. In a geek crowd, I may ask for someone’s Twitter username in order to establish a connection with that person. Typically, I will start following that person on Twitter and find opportunities to communicate with that person later on. Given the possibility for one-way relationships, it establishes a social connection without requiring personal involvement. In fact, that person may easily ignore me without the danger of a face threat.

If there were event-specific instances from microblogging platforms, we could manage connections and profiles in a more sophisticated way. For instance, someone could use a barebones profile for contacts made during an impersonal event and a full-fledged profile for contacts made during a more “intimate” event. After noticing a friend using an event-specific business card with an event-specific email address, I got to think that this event microblogging idea might serve as a way to fill a social need.


More than most of my other blogposts, I expect comments on this one. Objections are obviously welcomed, especially if they’re made thoughtfully (like my PodMtl friend made them). Suggestions would be especially useful. Or even questions about diverse points that I haven’t addressed (several of which I can already think about).



What do you think of this idea of event-based microblogging? Would you use a microblogging instance linked to an event, say at an unconference? Can you think of fun features an event-based microblogging instance could have? If you think about similar ideas you’ve seen proposed online, care to share some links?


Thanks in advance!

Homebrewing Knowledge-Base from HBD Archives?


Started thinking again. This time about a way to repurpose messages on the HomeBrew Digest into a kind of database of brewing knowledge. I can just see it. It’d be ah-some!

Anybody knows how to transform email messages from well-structured digests into database entries? Seems to me that it should be a trivial task, especially for someone well-versed in Perl and/or PHP. But what do I know?
That venerable HBD mailing-list contains a wealth of information about pretty much every single dimension of beer homebrewing. For a large number of reasons, content from the HBD.org site turns up quite often in Web searches for brewing terms.

One issue with the HBD, though, is that it’s a bit hard to search. There used to be a custom-built search feature on the site but we now need to rely on Google and AltaVista. This wouldn’t be too much of an issue if not for the fact that those engines search complete digests instead of individual messages. So the co-occurrence of two terms in the same digest can be due to two messages on completely different subjects.

Another issue with the HBD (as with many other mailing-lists) is the relatively high redundancy in message content. Some topics came cyclically on the mailing-list and though some kind souls were gracious enough to respond to the same queries over and over again, the mailing-list often looks like an outlet for FAQs. Among HBD “perennials” (or cyclical topics) are discussions of the effects of HSA (hot-side aeration), decoction mashing, and batch sparging, to name but a few technical issues.

Unfortunately, it looks like the HBD might need to be retired at some point in the not-so-distant future, at least for lack of sponsorship. Also, Pat Babcock, the digest’s “janitor,” recently asked for mirror space and announced the retrieval of some of the older digests (from the late 1980s).

Of course, there are lots of other brewing resources out there. So many, in fact, that it can be overwhelming to the newbie brewer. One impact of having so much information so easily available about homebrewing (and commercial brewing, for that matter) is a “democratization of beer knowledge.” Contrary to brewing guilds of medieval times, brew groups are open and free. Yet a side-effect of this is that there isn’t a centralized authority to prevent disinformation. Also, because the accumulated knowledge is difficult to peruse, people tend to “reinvent the wheel.”

In Internet terms, the HBD is the closest equivalent to a historical source. Few other mailing-lists have been running continuously since 1986.

Luckily, all the digests since October 1988 are available as HTML files. And the digest format has remained almost unchanged since that time.
All of the content is in plain ASCII. Messages never exceed a certain
length. IIRC, line length is also controlled. And HTML was officially
not admitted. Apparently, some messages did contain a bit of HTML
, but that shouldn’t be an issue.

Here’s what I imagine could be done:

  1. “Burst” out digests into individual messages (with each message containing digest information)
  2. Put all the individual messages (350MB worth) into a Content Management System
  3. Host the archived messages in the form of a knowledge-base
  4. Process those entries for things like absolute links and line breaks
  5. Collect messages in threads
  6. Add relevant del.icio.us-like tags and slashdot- or digg-like ratings
  7. Use this knowledge-base for wiki-like collaborative editing
  8. Assess some key issues to be taken up by brewing communities
  9. Add to the brewing knowledge-base
  10. Build profiles for major contributors and major groups

Because I couldn’t help it, I started writing down some potential tags I might use to label messages on the HBD. It could be part “folksonomy,” part taxonomy. For one thing, it’d be useful to distinguish messages based on “type” (general queries about a brewing technique vs. recipe posted after a competition) since many of the same terms and tags would be found in radically different messages.