iain

Supporters
  • Content count

    1,801
  • Joined

  • Last visited

Posts posted by iain


  1.  

    I'm about to start cooking dinner now but I'll try to sit down and write it out later. I just go from memory really. Do you want red or green?

     

     

    ew ew, share both please! If you're in the sharing mood! :)

    1

  2.  

    Hello All! I've read with great interest all the posts. I thought I'd ring in and respond to some of the things said, and perhaps hopefully add some perspective. At any rate, I appreciate the conversation and the chance to interact!

     

    * At a couple points it was suggested that I was personally holding up a certain international fizzy yellow German brand beer as a reference, or that I am a drinker of said beer, or...well, not sure really. I can set the record straight. I'm pretty sure that the last time I touched that brand of fizzy yellow beer was in the 1980's (which was pretty much the last time I partook in any fizzy yellow beer).

     

    * Someone seemed to suggest that most of our beers are not Reinheitsgebot. Actually, most are brewed according to Reinheitsgebot. That being said, we do not feel beholden to Reinheitsgebot, and have often veered from its constraints (most notably with the Stone Vertical Epic Ale series, and some of our Collaboration efforts). At Stone, we feel that if the non-Reinheitsgebot ingredient is used to enhance or otherwise increase the flavor profile, we'll go there. Happily. We don't use adjuncts in order to simplify the flavor however...principally because we don't care particularly much for simple beer.

     

    * A poster suggested that we'd picked France. Not so at all. France is simply one of the countries that has responded to our RFP. It was also suggested that we act like know-it-alls. Heh. Not the case at all my friend! We have so much to learn that, fortunately, this world of beer still hold great mystery and great challenge. I'm quite sure that will be the case to the day I die. We do however feel that we know what it is to be Stone Brewing quite well. Yes, we have confidence in what we do. That can be sometimes misinterpreted because I once named a beer Arrogant Bastard Ale back in 1997. Sheesh. That's a bit too broad of a paintbrush. Arrogant Bastard Ale is simply one beer out of more than 15 we'll brew this year. Heck, I've said "Hello" jovially and overheard someone whisper to another "Did you hear that? How arrogant!" Too funny.

     

    * Beer Wars. Yes, please do check it out as one poster suggested...it's a great movie to help understand where the American beer market is at these days. Very insightful.

     

    * Please also take four minutes and check out the I Am A Craft Brewer http://iamacraftbrewer.com/index2.html video that I created with 35 of my craft brewing brothers and sisters a little over a year ago. It gives a great glimpse into the beauty of the craft brewing movement here in the US.

     

    All in all, I am tremendously proud to be part of the incredible craft brewing culture we have here in the US. We've gone from 45 breweries in the US in the late 1970's to over 1500 today. The variety and quality of beer is astounding, and surpasses any other country on the planet (this is not meant to be braggadocio, but just a simple fact). Other countries certainly have the quality, but cannot match the sheer variety. That's OK, as it's not meant to be a contest, and we don't aim to treat it that way.

     

    When, and ultimately if, we actually start up a brewery in Europe, we do not intend to try and make some huge splash. We intend to start small, and grow naturally. In the US we've never advertised our beer or discounted our beer in our entire 14 years. We've just grown from making tasty beers, and (possibly) communicating in engaging ways.

     

    As for who will buy our beers, and in which countries...well, that's really up to each individual. I talk a little about the throngs of Europeans that want our beers in the second half of this little vid here:

    There are those who would like to enjoy our beers, and those are the folks we make it for (and we're among 'em!). For those that don't want our beers for taste reasons, cultural reasons, abv reasons, nationalism / jingoism reasons, no problem. Ultimately, it's about choice. We DO hope that there's enough folks out there that will want to buy our beer to make the model work, but we're not expecting crowds to beat down our door on day one. We know we'll have to earn our way into people's refrigerators and pint (ahem...1/2 litre) glasses!

     

    At any rate, I appreciate all the thoughts and perspectives. Maybe we'll get to share a great beer someday, be it a tasty traditional offering from a great European brewery, a fantastic non-traditional beer from an upstart European brewery that's going their own way, or just maybe, one from my brewery: Stone.

     

    Cheers,

     

    Greg Koch, CEO & co-founder

    Stone Brewing Co.

     

     

    Kudos on you guys for going for it. I have to admit I'm very happy when I can get my hands on one of your ales. I think you were talking about my post implying that you didn't brew to the Reinheitsgebot, I wasn't actually implying anything. I have no idea if you guys use stabilisers or what types, if any, clarifiers you use. The point I was trying to make is if something is brewed to the Reinheitsgebot, and you make germans aware of this they will be much more open to try and appreciate the beer. Anything that isn't, or isn't explicitly, as in declared to be brewed to the Reinheitsgebot, will not be easily trusted by the Germans.

     

    As you are probably aware the Reinheitsgebot has gotten very complicated in the last little bit, it is no longer a case of simply using malt, hops and water, but also how you use them. The Reinheitsgebot was turned into the Biersteuergesetz which linked the ingredients with tax law, and in 1993 it became the Vorläufiges Biergesetz and is now even more complicated with European law. People at Weihenstephan and breweries with lawyers are combing through the law trying to figure out what is actually allowed and what is not. This has led to some very silly things such as bottled radler (shandy) being made with diet lemonade, because the invert sugar won't be taxed as extract, while normal sugar will.

    0

  3. Right to bring this slightly back on topic. I think you definitely could sell foreign beer, even american beer, here in Germany. I personally think stone would do much better with their IPA than their Arrogant Bastard. I think what they might want to focus on is marketing their beer as brewed to the Reinheitsgebot for the German market. Their is absolutely no reason why you can't brew these beers to the biergesezt. The Reinheitsgebot isn't as restricting as most people think.

     

    The big problem with producing a IPA in germany would have been dry hopping. Traditionalists have always argued that you can only add hops in a warm area which stops practices such as dry hopping. Whirlpool and hopback additions were as late as you could give reasonably add hops to beer. However to properly reproduce an IPA you need to add hops after primary fermentation to exploit the aromatic oils of the hops and get the massive flowery aromas of a proper IPA. However in true german fashion some akademiker wrote a paper recently arguing that dry hopping is actually a grauzone and you can brew a beer under the Reinheitsgebot with dry hopping (hopfenstopfen), which means it basically is allowed through a loophole in the 'law'.

     

    I'm actually waiting for the first german brewery to start producing something along the ale directions, besides dampfbier, that is in the american/british art. I know of certain manufacturers/malteries that have pilot breweries producing ales, IPA's and other 'crazy' things, I recently had a Ziemann Ale (which was an awful diacetyl bomb). The american hop growers association recently held a brewing competition at Weihenstephan and the turnout of german brew students entering the competition exceeded all expectations. There is a small very quite/slow revolution or more appropriately changing of mindset in the movers and shakers in the industry. It can't be too long before something sparks. I think Germany is becoming ripe for a bit more diversity.

    1

  4.  

    Yes Dan, living in a smaller city (not county) with a bad foreign beer selection MUST mean that people "only ride in short buses and serve Hudepohl", and that the cities are "desolate burghs". What an ignorant and pathetic attempt at a dig.

     

     

     

    Well it seems to make sense..

    0

  5. I find the comment that Guinness is flavorless very interesting. Although by no means would I say Guinness is the best beer in the world I have always found it to be quite nice, having a nice complex flavor. It does after all have enough complexity to mask the fact that it has 2,5 times the bittering units of your standard helles. The complexity I find comes from the mixture of roasted notes (coming from both roasted barley and malt.) The more defined mouthfeel given by oats and nice acidic flavours. All this combined in balance with a good malt backbone and bitterness to match the beer. I'm actually surprised they have managed market such a beer to the mass markets.

     

    With american lagers/light lagers, it isn't really chemicals that bring the lack of flavor it's lack of malt. They use corn and rice as adjuncts to cheaply raise the alcohol content of a beer. Because neither corn nor rice have to be malted for the starch to become available to be broken down, they lack the complexity (among other reasons) that malts do to give the flavor we associate with beer. This combined with a distinct aversion to hops adds to overall lack of flavor. It doesn't mean that the beers are loaded with chemicals (although they probably are), it's just a usage of non malt adjuncts to cheaply raise the alcohol in a beer.

     

    As to the original posters question, I would simply try the beer unless the glass has been broken. The colder the beer the more CO2 stays in solution so you shouldn't have lost too much Carbonation, however the expanding of the beer as it got closer to or even at the freezing point would cause an expansion of the contents of the bottle which increases the pressure, which is why the seal on your cap was compromised. I would probably drink it fairly quickly if you decide to drink it.

    2

  6. No as an adult you are only allowed to ride on the sidewalk where it is permitted for bikes. Your child up to the age of 8 is required to ride on the sidewalk and get off and push his bike across intersections. B/W the ages of 8-10 he is allowed to decide wether to use the sidewalk or not, but after the age of ten, he is also required to use the bike paths.

    0