A place for interesting beer-related articles.

[msjulian]

Do you have a link to the article?

[sirgiovanni]

http://www.patheos.com/blogs/yimcatholi ... erica.html

[SkyBrew]

And just in time! It looks like Orval might be about to lose its Trappist appelation.


http://www.forbes.com/sites/ceciliarodr ... -its-fans/

[sirgiovanni]

What a shame. I'd give it all up and save them but what good is beer without sex?

[msjulian]

So do you really think the quality and value of their beer will suffer if they lose the "Trappist" label?

[SkyBrew]

quantity and availability is the issue I think

[sirgiovanni]

Yes, yes I do. But I only have historical examples to point to cost cutting and efforts to water down products in the industry. Monks make beer to make only what they have to make to cover their expenses. Compare the quality of trappist ales to the general private market. To me, most beers and even distilled labels are not balanced or made with any sense of pride.

A past industry "expert" advised the Abbey to clean out their fermenters at Orval which resulted in the elimination of the Brux yeast that makes their product so special. Luckily they figured the strain out and began reintroducing to the secondary. To me if you want mass produced, you have that with all the lagers in the market. Those lagers by the way are begining to alert wall st. due to their declining sales.

[Michael Erwin]

Ancient beer recipes... http://m.theatlantic.com/magazine/archi ... er/355732/

Sent from my SAMSUNG-SGH-I747 using Tapatalk

[sirgiovanni]

The problem with this thinking is that they are presenting evidence of what beer "was" in a time when there is little recorded history to back up the dregs. If you read Homer, the story of Beowulf, records by the Roman Empire, or even the bible, they talk about blending quite a bit. It might be as basic as blending water with your wine to blending in honey or spices in wine or ale. It is quite possible and likely in my opinion, that the vessels were used to ferment anything from meads to wines or ales at different times, just as we do with our equipment. They didn't have dish soap and sanitizer so it is more than likely that scientists can be finding traces of multiple processes and making an extremely poor simplification as to an "ancient ale recipe" that makes for good marketing.

[loyd_enochs]

Careful what you name that next batch of beer: Starbucks Goes After Pub For 'Frappicino Beer'

http://whotv.com/2013/12/31/hilarious-r ... cino-beer/

[SkyBrew]

Time elapsed youtube video of Sierra Nevada's Bigfoot fermenting in open air fermentors


http://www.youtube.com/watch?v=xClXKMhcFr0&sns=em

[sirgiovanni]

http://www.huffingtonpost.com/2014/01/0 ... 37304.html

Gotta love it! They honored this guy big time!

[SkyBrew]

More news about the Spencer Trappist Monestary in Mass

http://www.bostonglobe.com/business/201 ... story.html

http://www.boston.com/lifestyle/food/bl ... _mass.html

[SkyBrew]

My brother in Galveston is having a baby this year, look what Abby is getting me for when we go down to see him:

http://www.brewmastersbeerfest.com/Home.shtml

[Don]

A Pennsylvania native and longtime collector of brewery memorabilia, used over 35 years-worth of beer cans to line the walls of his hotel.

http://thechive.com/2014/01/22/a-hotel- ... =Dailymail