17 Nov 2014

Just a quick question


Let's see if any brewers out can give me an answer to this.

At equal capacity in hl, will the geometry of the brewing equipment affect the water and energy efficiency of the brew in any significant way?

This just popped into my mind for no particular reason. I'd say it will, but I'd like to be sure.

Thanks in advance.

Na Zdraví!

16 Nov 2014

Here you have a bit of Sunday bollocks from Spain



A specialised store form Catalonia has been kind enough to explain to us the reason why craft beer isn't so cheap (in Spanish) with four, very simple arguments that will surely end the heated debate about prices. The following is the first of them (translation mine):
Limited production. This kind of beer can't be bought in another city or region, unless it is an on-line store, specialised in craft beer like Beer Delux. The range of craft microbreweries is no more than 100 km. It is a quality product that could be altered if exposed to inadequate temperatures. The production is limited and sells-out more easily. It is an exclusive product (emphasis in the original) and clients are aware that if they don't buy it at that moment, they might not be able to buy it until a year later.

Bugger me! And all this time I thought it was because of the economies of scale, the margins set by distributors, retailers, restaurants and bars, and the acceptance of a certain part of the market. What a fool I've been!

No, really, mate. You must be joking!

I could go on with the thing about the indigenous raw materials, the innovation, and other gems that can be found in this box of bollocks, but I believe the quoted paragraph says more than enough.

It is hard to believe that in this day and age there are still people who take us for such idiots.

Na Zdraví!

PS: Personal preferences aside, I don't subscribe to the argument that good beer must be an everyman's drink, nor that it must a drink for the privileged. It can be both, and every company is free to target any kind of consumer they want, but they should do it without insulting our intelligence.

13 Nov 2014

I'll be fair with B:CRYO


The comment I posted this morning on my FB page about B:CRYO, the new product of Budějovický Budvar came out a bit negative, and perhaps not very fair.

B:CRYO is, basically, an Eisbock. According to the video you can see in the above linked website, it was created by an accident (where have I heard that one before?) that resulted in one of Budvar's regular beers being cryoconcentrated (I like that much better than “cold-distilled”, it's a lot more accurate) to 21% ABV (which makes it hard alcohol, legally speaking)

The product, which took two years to develop, will be of very limited availability—only at a few selected pubs—and is served in a rather strange fashion (you have to look at the video to understand it, and yes, that bottle is plastic).

As a consumer, this is not the kind of thing I can find interesting. Firstly because of the price—Pivní.info mentions 300-400CZK for 0.3l, which is a lot more than I'm willing to pay for, basically, a glass of booze at the moment, octanes notwithstanding. Secondly because of its limited availability—I don't want to go to a specific pub just for a novelty product. And thirdly, because they way it's served is way too gimmicky for my taste (I wonder how much of the price goes into that “ritual”), and I don't like attracting that sort of attention at a pub.

As a keen observer of the local beer market, on the other hand, B:CRYO is pretty interesting. It's the first beer of its kind in this country, and it's not the product of one of the progressive micro-breweries that have appeared in recent years, but it comes from one of the biggest, and perhaps most conservative, breweries in the country, that also happens to be state owned.

Whether this Eisbock turns out to be a good thing or not, I leave others to decide. I can't evaluate it one way or another until I've drunk it, and chances are that I won't. But if you happen to come across it, with a few hundred Crowns to spare, let me know it went.

Na Zdraví!

8 Nov 2014

It's just good business


In the years since Evan Rail's The Good Beer Guide—Prague & The Czech Republic was published, the number of microbreweries in this country has grown almost fivefold (Prague alone has 23 right now, from 6 in 2007, and there is at least one more planned).

Regardless of what some people believe, or expect us to believe, this has nothing to do with a revolution, let alone a movement, but with money. I said the other day
We have a microbrewing boom in the Czech Republic not because in the last few years almost 200 romantic, beer enthusiasts decided to realise their life-long dreams, but mostly because business people see microbreweries as a sensible investment—provided you have the space, having your own brewery up and running it's not too expensive...
And I have the figures to prove it. I've spoken to some people who know that part of the industry really well, and what they told me it's quite interesting.

Not counting any construction works that you may have to do to accommodate all the equipment, you can have a brewery with a 5hl brewhouse for less than 3 million CZK, or a bit over 4 million, if you want to have a 10hl kit—in both cases, more than enough for a brewpub with decent capacity.

Once the thing is ready to go, and all the paperwork and permits have been sorted out, you can make a Světlý Ležák for as little as 14-15 CZK/l (about the same as the wholesale price for a pint of keg Gambáč), including, energy and labour costs, and taxes. A Světlý Ležák that not only you can sell it for 30-35CZK/0.5l without anyone complaining, but it'll probably also help you to bring people through the door. No wonder then that everyone an their aunt want to have a go at this business; and I doubt it'll stop any time soon. I believe the market has as much room as there are towns and neighbourhoods that can support at least one big enough pub or restaurant.

Unfortunately, as it usually happens when an industry attracts everyone and their aunt, the average quality ends up suffering, and microbreweries are no exception.

On paper, however, it shouldn't be like that. It is true that there is a massive shortage of skilled brewers in this country, a situation that is not likely to change in the foreseeable future. (On a side note, Brewing is a regulated trade in the Czech Republic, for companies, this means that they must employ a certified brewer, if only to put their signature in the brewing logs—the law doesn't require them to actually do the work, but only to the person responsible for the production). The equipment available today can be highly automated. It works not too differently than those automatic bread making machines: put the ingredients in the right quantities, choose the appropriate program and the computer will take care of most of the work. Just like with the bread, there's no reason why you shouldn't be able to make decent, or even very good, beer with that. But beer is no bread.

According to what people have told me, there are two things that happen that often result in dodgy beers: The owners start pissing about with the machine. They believe that after a few successful batches, they can put together their own recipes, without too much of a clue about what they're doing. That's not that serious an issue, anyone should be wary of new breweries with too many different beers. The other thing, however, is far worse, and you won't notice it until it's too late; it's also related to the lack of skilled brewers on the market. Some owners tend to disregard things that are a matter of course for someone with a minimum of professional training, the TL;DR of it would be “the brewing process doesn't finish at the brewhouse”. Add to this the corner cutting and a the general notgivingafuckness not uncommon in people who expect to make a quick buck out of a hot fad and it's no wonder you get poorly made, or even stale, beer at some brewpubs.

Which is the reason why I've stopped getting excited about new breweries just because they are new, and I'm not alone. My philosophy now is to by and large ignore them until I get some sort of good references. It's prejudiced, I know, but there's nothing wrong with being a prejudiced consumer. My time and money are limited and I rather spend it on beers that will make both worth it. Fortunately for me, there isn't a shortage of them around here.

Na Zdraví!

PS: If anyone can provide different, perhaps more accurate figures, they'll be welcome

19 Oct 2014

It was all a well crafted lie


By now you must've heard about the shitstorm raised by Dan Paquette. If you haven't yet, go here, here or here to get a good picture.

Of all the people who've so far commented on the issue (or at least, of the ones I follow), I think it is Zak Avery the one who's seen it most clearly when speaks about the “sexy” and the “dull” bits of the beer business, and how the latter has been largely ignored.

All this often unconditional praise for a branch of the brewing industry, which in some cases reaches almost religious fervour, seems to have many people believe that setting up their own micro-breweries is only a few bits short of guaranteed success. It is not much more than a matter of slapping those two words on the label, having the right attitude, speaking—perhaps preaching—about your passion, and your awesome masterpieces will sell by themselves. Everybody loves craft beer, right? It's so huge that the evil, monolithic, multinational macro breweries are afraid of it. Why would they come out with their “crafty” beers, otherwise?

Marketing? Pfff! Who needs marketing when you're part of a Movement! Marketing is the bullshit the industrial breweries use to sell their swill. Craft beer is not commercial, it doesn't need any of that. If you make friends with some of the influential bloggers and writers, and other Craft Beer Evangelists, who will love you from day one, they will tell the world how awesome your masterpieces are, and then the orders will pour down. Aren't beer bars and stores also part of the movement, after all? It's where the revolution is taking place!

Consistency? Pfff! Consistency is sooo overrated! Creativity! That's the thing everyone wants, no matter the price. Be creative, and passionate (don't forget your passion, never forget your passion) and people will buy tickets to buy your beer. Spread the gospel of your awesome, creative masterpieces, everyone will love it, mate! You'll be like a rock star! Those who criticise you? Don't listen to them, they are only penny-pinchers who want to hurt the Movement...

You've been fed so much bullshit! And by us, the bloggers, the writers, the magazine editors. We've all bought that and then sold it to you at some point or another, and some still do.

That thing about the movement, the revolution? Bollocks, all of it. They're marketing buzzwords at best. What you are part of is an industry, a market, with the same rules as every industry and market. And this industry and market, just like any other, can be unfair, very unfair.

It doesn't matter how great your beers (or rather, how great you think they) are, you'll still have to go out and sell them. Bloggers, writers, magazines and reviews will help you only to some extent. You will still need to get the attention of bar and shop owners. It is incredible how many brewers don't understand that it is not me whom they have to convince to buy their beer, but the owners of the pubs and shops where I go (I might love you beer, but if I can't find it at my favourite pub or shop, I will buy another beer that I love)

And you know what? The owners of pubs and shops don't care how good your beer is. Well, they do, but not nearly as much as how good it can be for their business. They might wish you well, they might love your stuff as drinkers, but few will not hesitate to drop it to make room for some other thing they believe it'll be better for their bottom lines.

I know, I know, that sucks. And some of those pub and shop owners will even expect you to send them a keg or a case or two for free. You hate that, don't you? Them cunts! It's awful... But wait a second! Didn't you send a case to a blogger the other day (or was it a magazine editor?) or had a couple of them over at the brewery? How many cases or kegs did you sell after they posted their glowing reviews?

Once again, I apologise if we've made you believe it was easy, even if you were a fool for believing it in the first place. It's not. It may've been a few years ago, when we were happy to get at least some diversity, but we've got plenty of diversity now, and not enough money to buy it all.

Now, stop whining and go and sell your beer already. Accept reality as it is, because you I doubt you'll be able to change it.

Na Zdraví!

PS: About the bribe thing. It is another aspect of business reality, and a very ugly one that will not be eradicated, however good the justice system may or may not work, as the lines are often blurred—where does a legitimate business incentive end and a bribe start? All you can do is ask yourself how wise it is to do business with someone who asks you for baksheesh.

17 Oct 2014

Coming soon: Česká Pivní Válka


Below is the the trailer of an upcoming documentary co-produced by Evolution Films, Česká Televize, and FAMU called Česká pivní válka (Czech Beer Wars).

It follows three people: Pepa Krýsl, a very well figure of the Czech beer world, a Brew Masater and someone who makes a living out of, basically, selling breweries; Martin Jarošek, a composer so angry at Plzeňský Prazdroj that he goes all the way to South Africa to, well I don't know what for, really; and Ladislav Bureš a home-brewer (or should I say a farmhouse brewer?) from Moravia.

I'm fully aware that criticising a film it's an pointless intellectual endeavour, and an unfair one at that. But the internet has been built on unfairness and pointless intellectual endeavour (and porn), so here you go.

From the trailer and the film's blurb (in CZ), I get the impression that there's something loudly absent in this story, the regional breweries.

We have a microbrewing boom in the Czech Republic not because in the last few years almost 200 romantic beer enthusiasts decided to realise their life-long dreams, but mostly because business people see microbreweries as a sensible investment—provided you have the space, having your own brewery up and running it's not too expensive, and if it's well managed, you can expect to get the money back in five years. In other words, it's the love of money, rather than the love of beer, what has fuelled the phenomenon. Nothing wrong with that, as a consumer, I judge breweries mainly by the quality of their products, not by the intentions and ideals of the owners. That aside, and with such good chances of success, you can't really talk about a war, let alone a revolution. A renaissance maybe, but I'm that sure of that anymore.

The regional breweries, on the other hand, they didn't have it so easy. After a world war, four decades of deliberate Communist neglect, sudden market de-regulation and the depredatory style of Capitalism of the 1990s, it is surprising that so many are still around today, especially considering how many didn't make it.

Whatever one might think of the companies, owners or products (not everyone is a saint, nor all are good), the fact is that without Bernard, Svijany, Ferdinand and the other 30+ regional breweries, the Czech beer landscape would be similar to that of most countries I can think of—with very little, if anything, in between the macro and the micro—not a good picture, in my opinion. Actually, I wonder how many Kulový Blesk-like pubs, Matuška-like breweries, pivotéky and imported beers would there be today if regional breweries hadn't managed to so successfully crawl out of oblivion last decade (now, that's what I call a renaissance!).

Anyway, perhaps I'm being unfair and, regionals or not, the film may end up being good. I guess I will have to watch to find out.

Na Zdraví!

Česká pivní válka premières on Oct. 30

11 Oct 2014

On beer and the flies that love it


This article on fruit flies and beer is really worth a read—in a nutshell, according to the research referred to in the article, the reason why those little flying bastards are so attracted to your pint is symbiosis; and it's a relationship that goes way, way back— and arrives right when Ron Pattinson has been posting a very interesting series on the history of Lambic.

It's a shame, however, that the author, Annie Sneed, isn't someone more knowledgeable about beer, or at least, with a broader view on the topic. If she was, I doubt that after speaking about a research carried out by the University of Leuven and the Flanders Institute for Biotechnology in Belgium, she would've said that ”there’s a new trend among beer-makers called ‘wild fermentation’”. And she might have also been prompted to the ask those questions that are screaming to be asked, especially after learning that:
Because yeast can’t move around on their own, (…) they probably developed this strategy as a way to escape nutrient-poor environments and migrate to nutrient-rich places that fruit flies frequent, like ripe fruit or rotting trash.
The questions, then, are: Does this mean that take part in the the spontaneous fermentation are not in the air after all? Do fruit flies play a role in the production of Lambic, or have they in the past? Could it be that we owe the very existence of beer to them?

Maybe someone can answer them, maybe not. Either way, this shows how much is there left to know about our favourite booze.

Na Zdraví!

PS: It is by no means my intention to criticise Ms Sneed, nor the magazine, as she's isn't posing as an expert on the topic, and, besides, because it does open the door to someone who is an expert to dig a big deeper.