From the dusty archives of Beer Haiku Daily, a poem from – and I am not making this up – Creepy McGritts called – and I am not making this up either – “Contribution Friday“:
The kettle boils
Hops aroma fills the air
New life has begun
From The Wellingtonian, my latest column gives a much maligned bar another look in “The pub with no (Loaded Hog) beer“:
It’s a fantastic-looking venue but ultimately disappointing. I left feeling like Jeremy Clarkson if he had been admiring a beautiful new Jaguar only to find the V8 engine had been replaced with the motor from a Tickle Me Elmo.
Glass Tips – Beer Haiku Daily and The Wellingtonian
Things at the Real Beer Blog have been a bit quiet of late with Luke working in England, me being in Melbourne and Greig living in Hamilton. However, with the Impish Brewer back on board with 1,374 photos and 877 tweets about his brewing and quaffing exploits still to post, there should be a lot more activity here in coming weeks.
To kick things off, my latest Wellingtonian column looks at the unlamented demise of POD and the new Green Man pub which comes complete with moose shooting mayhem:
POD was a restaurant which never suffered from self-confidence issues but perhaps should have. It was pretentious without actually being any good and had so little atmosphere you may as well have been dining on the moon or, even worse, at Eden Park.
Finally, a write up of the recent Cellar Vate tasting of English beers where 4 proper English beers went up against 4 antipodean pretenders:
As much as it may pain us to admit it, New Zealand owes much of its beer culture and beer history to England. It was Englishman Captain James Cook who brewed the first beer in Australasia and for many years our breweries produced their own colonial takes on classic British beer styles.
Glass Tips – The Wellingtonian and Cellar Vate
From the latest issue of the Free Radical, here is my column on Lagers:
Michael Jackson, reminded even hardened ale drinkers that they should not be blinded to the qualities of good, traditional beer made by bottom fermentation. This is because bottom-fermenting yeasts produce a cleaner tasting, rounded beer. He asks (rhetorically) “which is better: a winey-tasting Lambic – a fruity, complex ale – or a clean, rounded lager? Assuming that the beer is good, my choice might depend upon the moment, my mood, and the place or time at which I was drinking the beer.”
This article was written in April but not published until December.
Much more recently, the Malthouse blog has the latest post on beers from Asia:
Beer in China can be incredibly cheap. We worked out that for one crate of beer bought from the corner mini-mart it was literally 28 cents for a 500ml bottle. You can forgive a few flaws at that price. The Malthouse stocks two fine Asian lagers though the price is somewhat higher than the Beijing markets. Of course, you can trying bargaining with the staff but I doubt the price will come down. It may even go up.