Expect to see it at all trendy gallery openings (that was part of Beck's marketing strategies).
Looking at the photo, is there a definition of "craft brewery"?
CityCyclingEdinburgh Forum » General Edinburgh
"Craft brewery to name lager after Leith-born artist"
(96 posts)-
Posted 8 years ago #
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'is there a definition of "craft brewery"?'
One which does its own deliveries/marketing?
Maybe none of the staff are wearing shoes to make up for the industrial-looking gleaming metal vats.
Posted 8 years ago # -
is there a definition of "craft brewery"?
You're opening a can of beerworms there. In a word, no.
It's the beery equivalent of "artisan", a loosely defined marketing term that is increasingly co-opted by bigger companies (Guinness have a range of craft beers now), which is upsetting all sorts of folks.
Broadly speaking, it's beers that have flavour.
Posted 8 years ago # -
US definition (apparently)
"
Annual production of 6 million barrels of beer or less
"
https://www.brewersassociation.org/statistics/craft-brewer-defined/
Posted 8 years ago # -
Is Craft Beer in any way similar to Real Ale?
Posted 8 years ago # -
Brewdog have been trying to get people together to come up with a definition for a while. Of course they have to be involved as they're now so big they need to ensure they don't get excluded because they're producing so much!
@chug - A real ale can be a craft beer and a craft beer can be a real ale, but the two are not always the same.
I would suggest real ale is brewed using traditional methods and is served in cask form, using a traditional hand pulled delivery system.
However many "real ales" are produced by huge producers who would arguably not be considered "craft breweries".When I worked for Scottish and Newcastle, we brewed Real Ale - and the only real thing about it was that they threw some fish guts in the casks and used an old hand pump to fill the casks. The actual beer was produced using the same mass production methods.
Posted 8 years ago # -
admission: I don't get the 'keg' v 'cask' thing. I know CAMRA doesn't allow 'keg' - is that right? what am i missing?
Posted 8 years ago # -
Craft beer
As distinct from Kraftwerk beer which is industrial.
Badum tsh!
Posted 8 years ago # -
CAMRA website is quite useful for this:
What is the difference between real ale and keg beer?
Real ale is a living product. It has not been pasteurised or filtered and has undergone a slow secondary fermentation in the vessel (i.e. cask) from which it is served. It is known in the brewing trade as cask conditioned.
Keg beer undergoes the same primary fermentation as real ale but after that stage it is filtered and/or pasteurised. No further conditioning can therefore take place. It is known in the brewing trade as ‘brewery-conditioned' beer. The beer lacks any natural carbonation which would have been produced by the secondary fermentation and so carbon dioxide has to be added artificially. This leads to an over gassy product. Today some keg beers have a mixture of nitrogen and carbon dioxide added; these are known as nitro-keg beers.
Get the impression they're not fans of the keg?
Posted 8 years ago # -
The bit about filtering and pasteurisation is not longer that correct.
Many of the beers now produced by craft brewers can be served as cask or keg. It's just a delivery method. Keg used CO2 which changes the taste somewhat - often for the better if, like me, you prefer the fruity side of hops rather than the bitterness that dry hopping can create.
There are technologies being developed all the time to change the way craft beer is being stored. Keykegs, eco-kegs etc, but Camra just want it to be good old hand pull. Nothing wrong with that of course however it is an issue for small pubs who want to pour a good craft beer selection.
Cask beer doesn't last anywhere near as long as a keg beer - so you've got less time to sell it when it's really good. This is not good for brewers either as you've a good chance that many drinkers will experience your beer when it's past its best. Keg doesn't last forever - but it lasts a lot longer. Therefore meaning lower footfall bars can have more beer on for longer.
Posted 8 years ago # -
When I worked at the Clermiston our (free introductory) keg of SPA lasted about 18 months apparently. None of the locals considered it a replacement for 60/-.
Posted 8 years ago # -
Just brew your own ;)
Instography is the master as far as I'm concerned, but my last batch, gluten free, lightly dry-hopped (actually going to be a bit heavier on that next time) has worked wonders. Carbonation by adding sugar when bottling - I thought I'd botched it when I opened a bottle after 2 weeks to a barely perceptible 'psssfff', but a week later got the perfect balance for a really nice head on the pint.
Reminds me, really must get another batch on cos I'm getting through this stuff quickly and wanted to have an overlap...
p.s. Brewdog very hit and miss for me - it is funny that they are hanging onto the craft brewer type tag because they really are properly international now, with bars opening up all over and definitely getting 'mainstream'. The wee expansion brewery they built in my hometown of Ellon looks funky though, has a decent bar attached, and you can buy the beer from there directly (and their GF option is thankfully one of the good ones).
Posted 8 years ago # -
Not a brew dog fan, but given limited range at Illegal jack's the other week, tried their 'dead pony club' and it was fab. best 3.8% i've tried recently.
Posted 8 years ago # -
How crafty is it?
Lidl £1.25
Posted 8 years ago # -
Funnily enough I tried that (Dead Pony's Club) one for the first time last Saturday (was up north, in need of beer, and Brewdog seems to have almost monopolised a lot of the pubs there, but had none of their GF) and was pleasantly surprised. Good ABV too, I'm kind of railing against the 5%+ that seems to be becoming more the norm.
My own stuff is about 4-4.5%.
Posted 8 years ago # -
Too much beer is getting too strong and too fruity, I genuinely miss McEwans 80 and Tennets Velvet (70) which seem to be dead. Calay 80 isn't bad but deuchars is too sweet.
Posted 8 years ago # -
seeing double... told you it was too strong.
Posted 8 years ago # -
Posted 8 years ago #
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"Calay 80 isn't bad"
True
"deuchars is too sweet"
Went fine with my pasta last night.
Posted 8 years ago # -
It's all relative -
http://www.camra.org.uk/barley-wine
urrgh, I think I'd rather have a thermonuclear penguin.
Posted 8 years ago # -
used to love Deuchars. now prefer 80' - which seems rebranded as 'Edinburgh Castle'?
Posted 8 years ago # -
As a non-inebriationist I was only barely aware of Brew Dog from seeing people waving them about in Illegal Jacks and passing that window on the Cowgate, but a friend on FB recently pointed out an article someone had compiled on them and their advertising/attitudes, which would have made me avoid them if they sold anything which I might buy.
Posted 8 years ago # -
used to love Deuchars. now prefer 80' - which seems rebranded as 'Edinburgh Castle'?
ahh,that explains why I couldn't find any the other week.
Posted 8 years ago # -
p.s. Brewdog very hit and miss for me
Brewdog are a bit meh for me. One of the problems with Brewdog, in my experience, is they are inconsistent - the same beer from a different does not taste the same.
I went for a beer tasting at their Glasgow pub and it was alright. Not a patch on Great Divide in Denver, which is the best brewery I've been to.
The main issue I face with the "craft beer revolution"TM, beyond all the marketing, is so much of the good stuff is so strong that I shouldn't have more than one bottle in a session. Of course, I rarely mange to achieve that restriction.
Coniston Brewery do a great Barley Wine, by the way.
Posted 8 years ago # -
From the Caledonian Beer site:
"Since the 1880s beer brewed in Scotland had been categorised by the shilling wholesale price per hogshead, a barrel of 54 gallons. 80/- shilling beers were beers of the highest quality brewed for the markets of North East England and export. 80/- shilling or Export is comparable to the category of Best Bitters in England.... 40/- ale was a very light beer often supplied to farmhands. 50/- and 60/- beers were also reasonably light and mild. 70/-, 80/- and 90/- were progressively stronger, export-quality beers."
I never knew that. That is my new thing of the day. :-)
Posted 8 years ago # -
Aye, no inflation in those days...(?)
Posted 8 years ago # -
PS - agree, although seems more of an issue in the US/Canada than here? I find lots of stuff at 3.8-4.4 that I thoroughly enjoy drinking here, but US/Canadian beers in styles I like all seem to be 5+
Posted 8 years ago # -
@SRD I really like the American-IPA-style beers and porters, which are all very strong. I tend to gravitate towards German beers for 5% and below now, which is unexpected given that 5% Becks used to be viewed as rocket fuel 20 years ago...
That said, I much prefer lower volume, higher flavour/strength to the old-style pint after pint after pint capacity tests.
Posted 8 years ago #
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