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Appellation Beer – Considering beer from and of a placeAppellation Beer – Considering beer from and of a place Skip to content Appellation Beer Menu Sign up for Hop Queries About Appellation Beer Contact Stan Hieronymus Beer links 5.19.25: Radlers, stubbies, skulls & calories May 19, 2025 I may have exceeded my monthly quota for words last week, so showing more restraint . . . ~~~~~~~~~~~~~~~~~~~~~~ Speaking of culture, it is Kölsch service season (each Wednesday) at Fritz Family Brewing in Niwot, Colorado.CULTURE Cask. This is a story about cask Ale’s bid for UNESCO cultural heritage status, but within there is a “hey, did you see this?” fact. “For all the headlines about American-inspired craft beer, about four times more traditional cask ale is served in the UK.” The ink link. Jeff Alworth writes, “Credible, accurate journalism may not seem like an essential component to healthy beer culture, but I suspect it plays a bigger role than we imagine.” The importance seems obvious to me, although, granted, I am biased. I’d also suggest we should not overlook the role “brewspapers” — such as Celebrator, Ale Street News, and the Brewing News family — played in the growth of regional beer cultures. In the woods at the edge of the city. “The bucolic setting is one thing, but what makes the Kugler Alm special is its place in the history of beer garden beverages. This beer garden is, by many accounts, where the Radler was invented. (For those who don’t yet know what a Radler is, it’s a mix of beer and lemon-lime soda—à la Sprite— that’s meant to quench your thirst without getting you too shlamboozeled. The word itself means cyclist.)” Read more Categories monday links 5.12.25 beer links: Generations and cultures May 12, 2025 That’s Buckwheat Zydeco Jr., son of the late Buckwheat Zydeco (Stanley Dural), above, playing accordion, with his son on the frottoir at the New Orleans Jazz and Heritage Festival. Below, C.J. Chenier, son of the “King of Zydeco” Clifton Chenier, fronts a celebration honoring his father. That’s two more generations on the frottoir. Other members of the band included Marcia Ball (on the keyboard), David Hidalgo (in the background) and Sonny Landreth (not in the frame). A tribute album to Chenier will be released June 27, two days after what would have been his 100th birthday. Now, let’s get to it . . . ~~~~~~~~~~~~~~~~~~~~~~ LEAD OF THE WEEK March’s second day this year was a Sunday. My brother and I walked the Sussex South Downs. Almost three months since midwinter, the freshly peeled air drenched the leafless woods and hills with pale light. Yellow crocuses quietly exploded in the grass; the first larks unspooled their ribbon of song above. At lunchtime, we dipped down to the Ram in Firle. We sat at a bare table in its dark, womb-like dining room with our beloved hatchlings: two pints of Harvey’s. I have lived in a thorny, stone-strewn Mediterranean biotope for 15 years, and visitors to my home in France sometimes ask what I miss about the UK and its latitudes. Broad-leafed woodland, birdsong and the British landscape, for sure: its endless seasonal costume changes; its soothing sweetness; the quiet nourishment of its rises, falls and folds. And with it, at the end of the path, cask-conditioned ale. Glorious and tragic. Read more Categories monday links, musing A few beer links and observations for 4.28.25 April 28, 2025 Okay, I lied. Here it is Monday and I have a few links for you before heading off to find some music, finishing with Piano Night here in New Orleans (lineup at the end). One reason for the unplanned post is that Ding has assembled the roundup for The Session #146. The other is these first two, because in another two weeks these so-called styles may already be resting beside Brut IPA. Savoury IPA. In all fairness, Matt Curtis acknowledges that things did not go well for Brut IPA, and he questions the need for Cold IPA. In supporting the idea of using MSG in a beer, he writes, “Perhaps savoury isn’t the right word here. There are other, better, words I would use to describe this beer such as ‘bright’, ‘luminous’, or perhaps my favourite of all ‘resonant’. But ‘Resonant IPA’ doesn’t sound like a style that will trend well amongst the LinkedIn marketing set. Savoury though, that’s tangible and, most importantly, communicable.” Northern IPA. Apparently Northern IPA was a subject of discussion on Bluesky and at Facebook while I was busy listening to music. Jeff Alworth found it a “real balm to the soul in these trying times. Beer, the liquid itself and the drinking of it, should be fun. Silly, even.” ~~~~~~~~~~~~~~~~~~~~~~ RANDOM OBSERVATION NO. 1 “I’ve drunk good and bad cask beer from both independent and multinational breweries. I’ve also worked at small and large breweries. The multinationals are undoubtedly evil but then again some of the biggest cunts most awful people I’ve ever met have been running small breweries. Let us remain true to the core beliefs of our faith and venerate all beer that is pleasing to god.” From Ed Wray in Why should I care if a brewery is independent? ~~~~~~~~~~~~~~~~~~~~~~ RANDOM OBSERVATION NO. 2 Read more Categories monday links The Session #146: With relevance comes value April 25, 2025 “Back then, to review these unheralded mom-and-pop cafés was strange. Foodies (a term that had yet to be popularized) were interested only in eating at gourmet bastions in big cities or abroad. These Continental restaurants were expensive; they served French or northern Italian food and had waiters wielding big pepper mills.” – “Roadfood” author Jane Stern, from an interview in The Paris Review In “The United States of Arugula,” Jane and Michael Stern merit only a footnote on page 265. Author David Camp chooses to quote James Beard biographer Robert Clark, who contends that the Sterns in their coast-to-coast guides to highway diners, barbecue joints and much more, “fawned with Warholesque camp enthusiasm over dishes that members of the food establishment considered beyond the pale, lavishing on unpretentious and unassuming juke joints the same fevered attentions that gourmets once reserved for Le Pavillon.” We have more than a dozen Sterns books, including many editions of “Roadfood” because you never know what one will include that another does not, on our bookshelves. We are fans of the places they write about. Yes, we like Mosca’s (a favorite of the Sterns, and Calvin Trillin as well) outside of New Orleans because it is unpretentious and unassuming, but also because the food is spectacular. Yet we also like Commander’s Palace, which is, well, assuming. And more expensive. With food that is also spectacular. Just different. That’s one thing that comes to mind when I began thinking about The Session #146: “Where do you find value?” The other is the promotion designed to wed Miller High Life and dive bars. In that story, I learned that it is possible to buy a case of Miller High Life for about $18. That’s quite a bit cheaper than NA beer, or than a single bottle of some saisons in the big bottle cooler at my local beer store. I’m wondering if drinking Miller High Life in a dive bar adds value to the dive bar experience. Or if the dive bar setting adds value to Miller High Life. Read more Categories the session 04.21.25 beer links, brats and mixed signals April 21, 2025 Administrative note: No aggregation of links here the next two weeks, with more blackouts likely to follow as summer travel begins. My intentions are good when it comes to contributing to The Session #146 Friday. Not quite a promise. Speaking of travel, there is packing to do, so briefly . . . ~~~~~~~~~~~~~~~~~~~~~~ QUOTE OF THE WEEK “We’re all getting kind of fatigued by the headlines like, ‘Is Craft Beer Done?’ And I can’t say for sure, for everyone. I can say definitively, for a good number, that it’s far from that. There’s still some optimism and growth.”                     — Neil Fisher, Weldwerks Brewing From Finding Growth and Taking Risks in 2025 and Beyond I pulled that quote because the story most repeated by news outlets was the release of the annual craft brewing industry production report. Production was down four percent. Five hundred and one breweries closed and 434 opened, so there were fewer breweries operating at the end of 2024 than the beginning. But there were 9,680 making beer as 2025 began. More have already opened, although more have also closed. ~~~~~~~~~~~~~~~~~~~~~~ MORE SIGNS OF THE TIMES Trump’s Return to Power Has Been Bad for the Beer Business. Because why should beer be any different. A quarterly beer business report card from VinePair. Read more Categories beers of conviction, monday links Older posts Page1 Page2 … Page476 Next → Search for: Greetings, and welcome to Appellation Beer. Look here for why this blog has been around for more than 19 years and why it is called what it is. Otherwise, a guide to what to expect on a semi-regular basis: Most Mondays, a link to one or more posts from elsewhere you might want to read. Sometimes with additional thoughts. Some Wednesdays, a post centered on the moving parts involved in creating beer or the importance of place. Occasional Fridays, news, opinion, random thoughts, favorite lines from favorite songs – ideas and photos that may or may not be in focus. Recent Posts Beer links 5.19.25: Radlers, stubbies, skulls & calories 5.12.25 beer links: Generations and cultures A few beer links and observations for 4.28.25 The Session #146: With relevance comes value 04.21.25 beer links, brats and mixed signals Learn more About Brew Like a Monk ~ About Brewing Local ~ About For the Love of Hops ~ About Brewing With Wheat Sign up for Hop Queries Enter your email address powered by TinyLetter Categories #nottwitter beer & food beer & wine beers of conviction books hops monastery beers monday links musing new beer rules place/local/ingredients/sensory the session where in the beer world? ©2005-2024 Stan Hieronymus ~ Powered by GeneratePressenusen-UShttps://appellationbeer.com

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