Everything Sucks. There, am I a Serious Beer Writer Now?

Yaaaaaaay, Beer!!!
Yaaaaaaay, Beer!!!

What’s with all the hate?

Been reading through the entries of the latest Beer Session series about the state of beer writing, and there are a lot of complaints about too many fluffy, glorified PR pieces.

Too much cheerleading, they say.

Well, excuse me, but…

“Gimme a B, gimme an E”

Look, I’m not saying you have be all “Hooray for Everything” about every beer you try and every brewer you meet. Sean at Beer Search Party nails my attitude about beer writing when he asks, “Why should I be restricted to focus on the beers that I don’t like at the expense of the ones that I do to give myself ‘cred’? I think that I am allowed to write a glowing review or recommend a bar if that is my humble opinion.”

Exactly.

I’m A Wuss

If I try something I don’t like, or have a bad experience at a pub or on a tour, it simply won’t make it here. What’s the point? Call me new-agey or froo-frooey, but there’s tons of bile out there on the interwebs already. Why add to it?

Plus, I freely admit I’m a wuss. I abhor confrontation. It does me no good to slag someone’s beer, or run down a specific brewer’s practices, only to be put in the awkward position of having to avoid them at an industry event.

Am I worried about future access? Yeah, maybe a little. But I’m more worried about a belligerent employee after his sixth free beer tracking me down for “a few words” in a dark parking lot. Who needs that?

I Can Be Bought

Talking about industry events also leads to the disclosure question. Purists say junkets, PR trips, and other freebies are worthless; there is no way to write an honest review or evaluation of someone who’s given you free stuff.

Phooey.

I will gladly accept freebies. But they guarantee the provider of said freebies nothing. If I like a beer, or enjoy an event, I will say so. But I will fully state that I got it for free and leave the reader to decide if I was unduly influenced.

However, if I don’t like what was provided, then I won’t write about it. Simple as that. Those with big enough budgets to send out samples and throw parties simply write it off as the cost of doing business anyway, so what do they care?

Blogging Vs. Journalism

This gets to the more general point about blogging versus journalism (also discussed at length in the latest Session). Not to get too much into semantics, most bloggers, as opposed to “serious” journalists, write about subjects they’re already great fans of. Otherwise, why put in all the unpaid hours?

Glen Humphries at Beer is Your Friend defines beer journalism this way:

“The beer journalist tends to have to find the middle ground between the newbie and the geek. They have to write about beer so that someone who doesn’t drink much craft beer understands but also with enough knowledge that a beer geek doesn’t switch off. It’s a tricky balance to strike…”

While I definitely DO NOT consider myself a journalist, that’s the audience I’m trying to reach as well. Trying to strike that balance is very difficult, and most bloggers wouldn’t even attempt it with topics they give less than a crap about. That inherent closeness to the topic is going to skew the coverage, no matter how objective one tries to be. The trick is to not get carried away and extol someone’s virtues while deliberately shielding their faults.

So I’ll continue to talk up the great stuff I try, the fun experiences I have, and the interesting people I run into. On the other hand, I’ll freely criticize general trends and industry happenings that concern me, most likely from a marketing standpoint, as that is my background.

And, as a reminder to you industry types, feel free to send as much free stuff as your marketing budget will allow. If I dig it, you’ll read about it here. If not, we shall never speak of it again.

Rah, rah.

 

The Beerverse is Expanding!

One small step for Beer… One giant leap for The Beerverse...
One small step for Beer…
One giant leap for The Beerverse…

Here at Beerverse World Headquarters, we’re constantly looking for ways to disseminate more and better information to a beer audience just thirsting for it. (Get it? Beer? Thirst? Clever, no?)

To that end, I’d like to announce some semi-regular (read — whenever the content is ready) features designed to bring you more in-depth coverage of the people, places, and things of beer:

  • “Beerversity” — anything from a glossary of industry-specific terms to more thorough explanations of brewing concepts and techniques. A key resource for your beer education. And mine.
  • “Beer Preserves” — examples of exemplary restoration, reuse, and/or repurposing of historic structures by those in the beer industry. A passion of mine, as I’m a member of my local historical society, as well as the National Trust for Historic Preservation.
  • “Masters of the Beerverse” — profiles of and interviews with Brewmasters and other industry professionals. Or amateurs. Anyone who’ll return my emails, basically.

This expanded content, along with the stellar reporting you’ve come to expect from your humble correspondent, should further establish The Beerverse as your safe harbor while you navigate the vastness of the beer universe.

At the very least, you might pick up a factoid or two you can use for the next trivia night.

But I digress…

Throwing a bit of a curve ball with this one.  I’ve recently been fortunate enough to discover three really, really good restaurants, and wanted to share them with you.  Going a bit far-of-field with these, so here we go…

Bull Valley Roadhouse, Port Costa

Even if you live pretty close (or think you do), you need to reeeeeeeally want to get to this place to eat here.  Port Costa is sort of the Land that Time Forgot, and even though it’s smack between Crockett and Martinez, it’s a few miles of very squirrelly roads off Highway 4 to get there.  So be warned, go light on the cocktails, or get a driver who isn’t drinking AT ALL.

Anyway, make the trip.  Housed in an 1897 building, it almost seems haunted as you walk in, the Victorian furniture and 1890s-era photographs speak to an earlier time as busy shipping port.  But aside from the atmosphere, and the trek it takes to find it, the food is phenominal.  We went for brunch, which they just began offering the week before, and we both had the chicken and waffles.  It was, and I’m not kidding, the best fried chicken I’ve ever had.  Period.  The chicken was juicy, the breading crunchy but not excessive.  The waffles were topped with butter infused with their own honey.  Yes, they keep bees.  Just go.

Midtown Eats, Reno

Credit to my wife for doing the research to find this wonderful place.  We were in Reno recently visiting family and looking for a nice place to have breakfast.  This is a small space in the Midtown area of Reno, just south of Downtown.  What a treat.  The atmosphere is great, lots of reused wood and chandeliers of filament bulbs inside of old clear bottles.

You can tell how cool a place is by the crowd.  A senior couple sat at one table, another couple with a woman sporting a half-shaved head was at another, a group of maybe seven 20-somethings sat next to us, and an inked-up couple with two pit bulls sat outside.  This was gonna be good.

And it was.  The food is farm-to-table, locally sourced when possible.  I had the omelet du-jour, which that day was strips of sausage with fontina cheese and fresh basil.  Outstanding, as were the home fries.  If you want fresh, real food and are willing to spend a few more bucks and travel a few blocks from the casinos, go here.

Moody’s Bistro, Bar & Beats, Truckee

This live-music joint in the historic Truckee Hotel takes its food seriously, so seriously in fact that the wait once we placed our order was a bit long.  But no matter, we weren’t in a huge hurry and our patio table gave us a chance to enjoy a fine summer afternoon.  And the Anchor California Lager was going down very nicely.

Lunch was worth the wait.  I had the blackened fish sandwich (red snapper that day) on Ciabatta, with the best fresh-cut fries this side of In-N-Out.  The blackening spices were potent without being overwhelming, and the Ciabatta added just the right chewiness.  Tremendous.  My wife had a wonderful cocoa-dusted tri-trip sandwich, which she also loved, especially the blue cheese crumbles.

All of these places care a great deal about what they serve, and it shows.  Make the effort to find and support them.

The Politics of Drinking

The Politics of DrinkingThe following is adapted from a reply I posted to a discussion East Bay Beer started about the choices we make with our hard-earned beer money, and how much shadiness we may or may not be willing to support.

As Chandler Bing once said, “Can, open!!  Worms, everywhere!!”

I don’t know if I need every brewer who’s products I buy to be my best friend.  I used to be a regular at a tiny brewery in the Tri-Valley.  This place defined nano-brewery before anyone ever heard of the term.  I loved going there (mostly because it was only a 20-minute stumble home), and the beers were delicious.   But, the brewer was infamously cheap (he would refuse to ever use the AC, even during summer days that frequently topped 100), and he was never known for being kind to his staff.  Yet I was still at the bar at least once or twice a week.

On the other end of the scale, I absolutely adore Sierra Nevada (I’m drinking a Ruthless Rye as I write this).  But with the opening of their new facility in North Carolina, they’ve pretty much obliterated the “craft” label.  I have no knowledge of their business practices, but if I did find out they were involved in various shenanigans, I honestly doubt I would stop being a customer.  A Christmas season without Celebration?  Blasphemy!

Speaking of expansion, the big boys have noticed the slight erosion in their market share and are taking steps to maintain their dominance, be it marketing their own “craft” brews or outright purchasing other ones.  I’ve purposely avoided RedHook, Widmer, and others for that very reason.  They’ve already gotten a ton of help, why should I give them any more?  Then again, I love Kona Brewing, and make it a point to visit whenever I’m in “da Islands.”  Am I a giant hypocrite?

There’s also the “payola” issue of some craft brewers rolling in free kegs to get tap space.  I never realized that took place, but I should hardly be surprised.  Every industry seems to be cutthroat at some level.  It’s the same reason the big brands get the prime spots on grocery store shelves.  My shopping habits hardly indicate that I take that into consideration.

The same goes with my wardrobe.  How much of my closet was not produced in a sweat-shop?  I would guess very little.  And I own several Apple products.  They aren’t known for coddling their workers, either.  So should I raise a big stink if some brewers bribe bar patrons with doodads, or if they are less than forthcoming about their ownership, or the location of their facilities?

Bottom line, for me, is probably the less known, the better.  If I learn something that doesn’t thrill me about a specific brewery or brand, I may think twice about supporting them.  But I’m not going to whip out the smartphone and Google every single purchase I’m considering, either.

What am I doing here?

I’ve been lagging a bit on writing these reviews, I know.  They’re turning into a bit of a chore, which is what I was afraid of.  I’m a huge craft beer enthusiast, and I do enjoy writing and think I’m fairly decent at it.  What better hobby could there be, right?

I haven’t been at this for very long, and I’m already starting to notice that all these posts are starting to sound the same.  That’s one of the disadvantages of being a hophead, I guess.  I mean, how many different ways are there to describe a hop bomb and still make it sound interesting?

Plus, even a cursory Google search of beer blogs reveals there are boatloads of them out there.  Anyone with a computer and the Internet can start up a blog and write about anything they want.  Why should beer be any different?

So I started doing some research on beer descriptors, hoping to punch up the vocabulary.  While I did find some useful information which I hope to incorporate into future posts, I also discovered I am not alone in my frustration in trying to describe a beer.  It hit me that I’ve been worried about being too technical.  Rather, I’ve been worried that I haven’t been technical enough, and that for these posts to have any sort of credibility I’d have to do some serious study.

I’ve been too preoccupied about identifying each ingredient in every beer I try, and then translating that into specific color, aroma, and taste characteristics.  In other words, deconstructing each beverage into its individual parts and analyzing each one.  It sounded way too intimidating.  Who wants to deal with that?

So, instead, I think I’ll take it easy on myself and just try to describe things as best I can.  Sure, it’s interesting to learn about how a particular beer is made, and ponder how that specific combination of ingredients resulted in the beverage in front of me.  But I think I’d rather just enjoy it, and tell you why, so that maybe you’ll want to enjoy it, too.

Welcome

Welcome to my journey through the world of craft beer.  Actually, it’s a road I’ve been on for a long, long time.  That’s the thing about craft beer – you can wander around for many, many miles and rarely take the same turn twice.

There are a jillion beer blogs out there, so I’m not trying to blaze any trails here.  I’ll just be sharing with you any new brews I try, what I think of them, and maybe a little background on where they’re from.  There’s no scientific method to what I’ll select, it’ll just happen to be whatever’s in my fridge.

Just to warn you, though, my tastes definitely gravitate toward the West Coast hoppy style.  I mean, my fantasy football team is called the Hopheads, for cryin’ out loud.  So if you’re looking for notes about those esoteric Belgian-style sour beers, you might want to wander to those jillion other blogs.

Having said that, I realize that reading five blogs in a row about one palate-numbing triple IPA after another might get a little boring.  So I’ll try to switch things up as much as I can.  I’ll also try to throw in some notes about nearby pubs I visit or give you a heads-up about a nearby festival that may be worth your while.

If I accomplish nothing else, though, I’d like to get as many people as possible to get a little more adventurous and pick up something besides the bland big-boy brewers out there.  The world of craft beer is enjoying another renaissance, with beer bars and breweries popping up seemingly everywhere.  It’s a great time to be a fan, and an even better time to try something new.

And I want this to be a community, too.  If you run across something you think I should try, by all means let me hear about it.

Enjoy.