22 Mar 2010 @ 3:40 PM 

I will admit to having the same thought while I was brewing. It was a novelty idea: “I want to have a dark beer that tastes like an IPA.”

For me, it was about trying to make something dark where the bitterness wasn’t contributed by the roasted grain, but by the hops. A nice malt backbone, a nice dark kind of chocolaty flavor, but a nice hop profile as well. It was a challenge to make something with a unique, balanced flavor from two essentially distinct flavor profiles and have them meet somewhere in a balanced, drinkable, middle ground.

I brewed it up for Fullsteam’s Backyard Brew Fest, and it got great reviews.

Later, I found out that I had actually been brewing in, what people are saying, is a new style. “Cascadian Dark” they call it. In fact, there are already proposed style guidelines for it. Here, let me show you where that style guidelines surprises, bold emphasis mine:

History: A style that came to prominence on the Northwest Coast of North America in the early 21st Century. Northwest hops play key flavor roles, balanced with malt, roast malts give color and flavor, but body should be reminiscent of an IPA, not heavy like a porter or stout. The style celebrates the hops of the Pacific Northwest, but is commonly brewed in other regions.

Really? That’s a lot of Northwestiness. No offense to ya’ll up in the north-left corner, but this is not only limiting, but a little cocky. You don’t think a Black IPA or an IBA or whatever can’t be made without using hops from the Pacific Northwest? I made mine with Goldings and Fuggles. Should that be a new style, too since I wasn’t celebrating the Pacific Northwest? English Cascadian Dark?

I hear the English Cascades are beautiful this time of year.

And, for the record, let me throw this article out there that puts the origin somewhere around the 1880’s. Also, this article which pegs the idea behind the “style” to Greg Noonan up in Vermont. So, nyeah.

I’ve got a healthy load of snark saved up for the name “Cascadian Dark”, too, but I’ll hold onto that because what all of this really got me thinking was this:

How does a new style come into being these days?

Most of the styles that we recognize have some basis in fairly recent history. Not many of our currently recognized styles go back farther than a few hundred years, and only a very few of them you see are from within the past few decades in which we’ve seen the rise of American Craft Beer: American Pale Ale, American India Pale Ale, American Brown Ale, Dark American Lager, American Wheat, American Stout, American Barleywine. You see a trend here?

In all of these cases, the new style is simply a regional style from elsewhere in the world, but with more hops. It’s very American; not just because of the hops, but because of the multicultural background, co-opting, and re-imagining of the concept.

It’s kind of what we’re seeing going on with Breakfast Stouts, as well, which (I’m told) is defined by the presence of oatmeal and coffee. Someone might have thrown coffee into their Oatmeal Stout because they thought that the flavors would work well together, but once many people start brewing them up at what point does it stop being an Oatmeal Stout with Coffee and start becoming Breakfast Stout? At what point is the critical mass upon which a new style is reached?

Similarly, we’ve got a handful of breweries making Black IPAs. Are they now a presence in the marketplace? Sure. But how many are there? 13? 15? 20? 50? Out of 1500 breweries in the country, is 3% enough to declare a new style? Are we just jumping the gun on this because beer geeks (and especially Americans) tend to be rabid classifiers? Or are we jumping the gun because whoever writes out a definition first has the best possibility of getting that definition followed? I’m looking at you Oregon.

Finally, if someone is jumping the gun and pre-defining style, how does that limit creativity in the evolution of that style? It took decades or longer for some of the styles that we brew to develop into how we recognize them today. Isn’t it a little premature to say that something that’s been marketed for a year or two is a new style? What if it hasn’t finished evolving yet?

I don’t have a good answer.

These questions certainly seem to fly in the face of my previous stance on style guidelines and what they mean for the industry, but I’m not sure they do. Part of me would like to see us hang out with these hybrid styles for a little while to see if they stick around before we rush to put labels on them. Brew them, drink them, enjoy them, and play with them in the creative forum that is the craft beer industry because we label them for posterity. I’m pretty certain people will know what you mean when you say a “Black IPA” for now, the silliness of the name notwithstanding.

What do you think? When is the time to declare a new style vs. a creative trend vs. “I put some new stuff in my beer”?

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Categories: history, industry, marketing, new beer, op-ed
Posted By: erik
Last Edit: 22 Mar 2010 @ 05 33 PM

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Tonight! Tonight’s the night!

Back in December, I hooked up with five other beer bloggers to have a brew off. The idea? Everybody makes the same recipe, but we each get to change one thing.

We made a stout, and sent it out, and all that’s left to do is drink. We’ll be having a 5-way conference call this evening over the internets, which will be recorded and shared as a podcast for anyone who’s interested in listening in later. At the same time, keep an eye on this post – any tweets made with the hashtag #brewoff will show up here. Stay tuned to find out if my beer got everywhere and still retained carbonation! [ducks]

Finally, watch this space for a bit of live-blogging as we go.

7:56 PM: Just blew my eardrums out testing my headset with Skype. Now, for the entire call I’m going to be saying, “WHAT? WHAT?!”

8:18 PM: Just set up a video chat room at http://tinychat.com/brewoff. Not sure how many of the bloggers will join me on it, but it’s there. If you’re not one of us 5, I’ll restrict you from broadcasting your own audio/video in the room, but you can watch and type.

8:45 PM: Possible monkey wrench. Just got a DM from @HopfenTreader: “I don’t have your beer yet ???” Uh-oh.

8:59 PM: Just connected via Skype to le conference call of champions. Being recorded; using my podcasting voice.

9:06 PM: And we’re rolling!

9:09 PM: Here’s the tally of what was added/changed to the beers.

Joseph: Toasted Oats in place of Flaked Wheat
Aaron: Lactose (1/2 lb added, last 5 mins of boil)
Derek: Molasses (~12oz added, last 5 mins of boil)
Erik: Abbey Ale Yeast in place of Wyeast 1056
Nate: Maple Syrup (~16oz added, last 5 mins of boil)
Peter: Bourbon Barrel (half of the batch aged in an oak barrel that had been soaked with whiskey, then half batch blended back into whole batch)

9:18 PM: Just tried Jospeh’s – probably closest to the base style out of all of us. Nice sweet slightly roasty flavors. Really, nice and drinkable. Going to be hard to comment on differences until we get into some of the others.

9:22 PM: Aaron’s beer is a lactose beer. I am lactose intolerant. I’m not drinking much of this so that I can.. y’know.. digest it. It is absolutely amazing how much different this is from the beer prior to this. Good. Maybe a little sour. I’m not a huge man of milk stouts in general, so I’m not going to comment on quality, but I can comment on the fact that it’s a BIG ol’ lactose beer.

9:29 PM: Just popped mine open. Low carbonation, which is a shame. I was running out of CO2 when I put everything together. Good, just low carbonated. The abbey ale yeast makes an incredible difference in the flavor. It’s a VERY different beer from Joseph’s. Peppery notes abound, not as many of the esters as I would have expected. I wonder how much is getting lost on the roast.

9:37 PM: Nate’s maple syrup beer. You can really smell it on the nose – doesn’t really come through as much on the flavor. Solid beer. The base style is there, and picks up a lot of nice fruit flavors, some from the yeast that Nate ended up using, but I imagine you’re picking up some fruitiness from the maple syrup post-fermentation.

9:44 PM: Derek’s molasses stout – big.. just.. huge wonderful sweet nose. Nice caramelly flavor on the beer. The molasses really comes through. Just a fantastic beer, and really well-balanced.

9:49 PM: Peter’s Bourbon Barrel Stout – wow – just a ton of oak. Peter put half the batch in an oak barrel with bourbon in there. The oak is really prominent to me – bourbon notes are very subtle. Over all, great beer, would probably be brilliant with aging.

9:55 PM: We just decided on Derek’s molasses stout as the “brew-off winner” – fantastic beer. 12oz of molasses, said he, at the end of the boil. Do it. Great freakin’ beer.

11:15 PM: I just made it back around to Joseph’s Toasted Oats stout. I don’t if it’s the fact that it’s warmed a little or that my palate has gone out the other side of “shot” and back again, but it’s a totally different beer this time around, and with the experience of having drunk all of these other beers all night, I have to say that I quite like it. I think now that it’s warming I’m picking up a little more diacetyl from the oats. There’s a nice butterscotchy undertone that’s really pleasant in the same way that the caramelly sweetness of the molasses beer was. I’ll make a recommendation for the toasted oats as well. Nice addition well done.

As a wrap-up, I’ll be serving my version at tomorrow’s homebrew fest and picking up people’s opinion’s there.

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Posted By: erik
Last Edit: 19 Feb 2010 @ 11 25 PM

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Oh my god! Stop the presses! BrewDog has done it again! Having been denied any long-standing shock value fame from the release of Tactical Nuclear Penguin by Schorschbräu and their 40% alcohol Eisbock, Brewdog has struck back with a 41-percenter: Sink the Bismarck!

I am as eager as anybody to try TNP, and through the magic of friends and corporate globalization, I will be able to do so next week. I can’t wait! But even in the spirit of friendly competition between breweries this is getting silly and it won’t be much longer before it’s just plain old.

I can only assume that StB is ice distilled a la TNP. I can’t say that I’m an expert in freezing beer or eisbock production, but as far as I know there’s no reason to stop at 41%. You can just keep on distilling it further. All you really need is a colder ice cream factory, right? So, in the grand scheme of things there’s no good stopping point for this marketing competition, right? It’s just going to go up and up every few months, 1% at a time until they’re selling super-sweet whiskey and calling it beer. Unless you can tell me that either the 40%-er or the 41%-er tastes like it was made by magic gnomes, then in the grand scheme of things I’ll still prefer a nice smoky scotch to this beer-flavored schnapps.


I can rant all I want, but these guys are really funny.

You want to REALLY impress me? Make a 4% alcohol beer that is flavorful and wonderful that I will want to order every single time I go to the pub. You know how hard that is to find?

I don’t really want to direct this rant solely at BrewDog. They’re the current perpetrators, but they’re only the current exemplification of an overall problem in the beer marketplace. I ask this:

Is “up” really the only direction to go? In the grand quest for beer to be treated as seriously as wine and spirits, are we really going to resort to gimmicks and marketing ploys? Are we so out of ideas already that the only thing we can do to make a better beer is “put more shit in” or “make it bigger than the last”?

I wonder how many people are out clamoring for the world’s strongest wine. I wonder how may people drink Bacardi 151 over the Bacardi 80-proof for reasons other than “fire” and “drunk.”

I guess at the end of the day, I’d love to see people creating these stories and indulging in this quirky creativity that could so easily define the craft market segment – BrewDog does that SO well – but I want to see it about a beer that is, oh, you know, available and accessible. Instead of creating something that will draw people in that’s delicious and easy to drink, the craft brewing industry seems to be hell bent on making products fit into smaller and smaller elitist niche markets. I’m not sure that’s the direction to go in to rise above that 5% market share.

I don’t know. Maybe I’m wrong. Maybe StB does tastes like it was crafted by elves and unicorns and it will be the beer that wins the world over and stops the A-B InBev machine, but somehow I don’t think it will be anything more than another badge for beer geeks. “You had Utopias? Well I tried Sink the Bismarck!”

Would I try it? In a heartbeat. Send some over. Prove me wrong. I want to be wrong. I want it to be accessible and awesome. But I bet it’s a try-it-once “can I just have an IPA please?” kind of beer.

What do you think?

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 06 Oct 2009 @ 11:22 AM 

This past weekend, as I vehemently elucidated this past week, gave us the combo World Beer Festival/Backyard Beer Festival in Durham, NC, complete with local Tweetcast. I won’t link in any of the audio from the weekend (mainly because I find it really strange to listen to myself talk – it’s like hearing myself on the answering machine, it’s all wrong), but you can go through the profanity-laden shorts over on my Posterous site.

I set out to write bit of a wrap-up of both events, but to be honest, the success and pure awesomeness of Fullsteam’s Backyard Beer Festival really blew me out of the water. Still, let’s start at the beginning.

World Beer Festival: Durham

It was fantastic to see the WBF back in its old digs at the Historic Durham Athletic Park. It’s just a nice space, and on the beautiful day that we had on Saturday it’s hard to not love walking around outside and drinking great beer.

The layout of this event was quite nice. All of the North Carolina beers (and others, more local like Georgia and South Carolina) were presented together, directly in the middle of the festival, and other breweries were fanned out around them. As usual, most of the imported beers were presented together as well as the obligatory macrobrews. It made navigation – even without a copy of the festival map in my hand (I gave it away to someone who didn’t get one) – very easy.

Every year that I go to this event, it always seems a little more crowded to me, but I’m not sure that reflects reality. It’s possible that I’m just getting more and more irritated with people being in between me and the beer. Why are all these people making me wait in line?!

The highlight of the festival for me happened to be the very first beer that I tried, which made the rest of the afternoon weirdly anti-climactic. Natty Greene’s from Greensboro brought a small keg of Flanders-style red ale that had been aging in oak barrels for 2 years. It was divine, and taking steps away from that afterwards was strange, especially as the general feel of the beer around the festival tended to focus almost exclusively toward the hoppy. Later, I got a chance to try their Cascade wet-hopped Southern Pale Ale again, and it was even more delicious than before. Awesome citrusy tang from the fresh Cascades, but quality-wise the sour red ale really stood out for me.

I was able to try a sample of Mother Earth’s soon-to-be-released IPA. It was big and hoppy, and quite nice if a little underbalanced (lots of hops!). I attempted their Wit soon afterwards, but it was totally overshadowed by the lingering hops of their IPA. I presume it is even awesomer than it seemed. They’re worth keeping an eye out for. Mother Earth has their grand opening set for October 24th.

I often approach beer festivals with goals in mind, as in “I’m going to try this particular type of beer today.” It won’t stop me from finding other styles that I enjoy, but I tend to focus on one and try to seek them out. This Saturday, that goal was Rye. Rye beers mystify me. For the most part, it seems almost like brewers are scared of rye. Maybe being able to say “Rye P-A” is just too good to pass up, but it seems to me that most of the time rye beers are so highly hopped that I can’t actually taste any rye. This stood true for every rye beer I tried at the festival. A short conversation I had with a friend of mine reveals how well this goes over.

Me: I’ve been trying rye beers today.

Him: Man, I can’t get behind it. It’s like you get a really good IPA going on and then there’s something really weird and wrong with it. Why would they ruin a good IPA like that?

Me: Or you could ask why they’re spending so much time covering up the flavor of rye with all those hops.

Him: Because it SUCKS.

I can’t say I agree.

I like the spiciness from rye, but it’s not often balanced well with the hop schedule which really just gives you a weird tasting IPA. This is a topic for a later column, but worth thinking about, anyway.

The one rye takeaway was from New Holland: Rye-Smoked Rye Doppelbock. It was not overly hopped. In fact, it was big and round and smoky and tasted almost exactly how bacon smells. I’m not sure if this is what they were shooting for, but they hit it, dead on. The first sip took me by complete surprise and then over the course of the sample I was continually more pleased with it. Is it a refreshing drinker? A pint to be had while shooting the shit with friends? Probably not. But with the right food it would be amazing.

Backyard Beer Festival

This was, to me, by far the highlight of the day. Why? Well certainly because I got to share my own beer with people. But what really made this whole experience stand out for me was the sheer enthusiasm of both the homebrewers and attendees. Sean and Chris took a good idea and executed it flawlessly. It’s especially impressive given that they did so in an incredibly short amount of time (3 weeks!) and inside a brewery that is under construction. These guys deserve every ounce of credit people can muster. It was a fantastic event.

Here’s a PDF of the brewers info sheet that was handed out to all the attendees as they came in. I hope Sean and Chris don’t mind that I scanned this in.

I can’t really take you through it from the point of view of an attendee, and maybe some of the people that attended will be willing to share some thoughts in discussion, but from a homebrewer’s perspective this was just damn cool.

A lot of people stopped to talk about the beer. They wanted to know about recipe formulation, what kind of hops I was using, what I was thinking (What were you thinking!?) when I came up with a recipe, and even about process. It was great to hear compliments about the beer and to be able to just shoot the shit about homebrew. It was wonderful to be able to taste a wide range of other people’s homebrew, as well. People really outdid themselves in this, especially in a short amount of time.

Unfortunately, it’s just now – days later – that I’m finally pairing up my memories of the beer that my wife and friends kept bringing over to me with pictures of people and the brewers info sheet to actually make a connection of exactly who made what I tried. I wish there had been more time to walk around and interact with other brewers. With any luck we’ll be able to connect at a later time.

A couple of homebrewers, I think, really need to be pointed out for their sheer ballsiness. These two guys, Austin Dowd and Brandy Callanan: they came in here with 5 months of brewing experience under their belts and poured two great beers. 5 months after I started brewing I was terrified to have my roommate try my beer much less a giant group of strangers. Those guys should get a medal for bravery.

I clearly need to stop this post, since we’re moving onto something like 35 pages now. I’d really love to hear from people who attended the event and other homebrewers, as well. Please, if you’re familiar with people who are there (or are one), send this around, shoot some feedback into discussion. I had a blast, I’m hoping everyone else did, too.

Finally, here are collected photos of both the World Beer Festival and the Backyard Beer Festival. These have been collected from various Facebook postings and other (even professional) outlets. Credit is given where it is due. I’ll be adding pictures to this gallery as I get more, so it’s probably worth checking back. I’ve tried to keep them in relative order of the day. Roughly.

For whatever reason I ended up in a LOT of pictures here (mind you – my wife and friends took some of these), and I apologize that you’re going to have to keep coming across my mug. It’s a good thing I’m so dashingly handsome.

[nggallery id=2]

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Posted By: erik
Last Edit: 06 Oct 2009 @ 11 24 AM

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 15 Sep 2009 @ 11:29 AM 

Have you seen this article? It got popped up on a few beer-related Twitter feeds yesterday. It’s… it’s ridiculous. I’ll give you a link, but no.. don’t click on it, we’re going to talk about this in length all right here. Don’t you dare leave. I’m re-printing this article in its entirety as it was published, with comments. (The ABC “Travel” Section)

Sexy Beer the New Viagra?

Bavarian Brewery Claims to Spice Up Sex Lives With a New Erotic Beer

By JOSIE COX
September 14, 2009

Jürgen Hopf fits the stereotype of a Bavarian beer-maker, with his traditional felt hat, rosy cheeks, and proudly protruding beer-belly. But Hopf has given Germany’s favorite drink an unlikely twist, creating libido-enhancing beer.

When I think of Bavarian beer-makers, I think of felt hats. Don’t you? Okay. Maybe. I kinda feel like they don’t wear them to brew, though.

The real reason for the call out here is that link. It points to an article named Do Drinkers Exercise More Than Their Sober Peers? which is about the Boston Hash House Harriers, “a drinking club with a running problem.” I can see why it’s linked to from “protruding beer-belly” but only just barely.

And the potion which he created almost seven years ago, has gone from strength to strength. Sales of the bottles adorned with a picture of a woman removing her top now make up more than a tenth of all the beer brewed in his village.

You started a sentence and a paragraph with “And?” It’s not even a remotely complete sentence. Can I be a paid journalist? Please?

His village, by the way? Wunsiedel, Bayern, Germany, population 10,000. Notice that it makes up more than a tenth of all the beer brewed in the village, not the beer consumed in the village.

The brewery is Lang Bräu. Here they are on Beer Advocate.

I suppose that since the brewery lists 17 beers on their website (the last paragraph of this article says they make 13), 10% of the production is fairly decent.

But his invention came about by chance, Hopf says. “I work at a brewery where all the processes are automated. One night though, the system failed and I was called up to try and fix it as I live just over the road,” he told SPIEGEL ONLINE. “It was the middle of the night and there wasn’t a soul in sight so I crossed the road wearing just my little boxer shorts and slippers.”

What happened next is something which Hopf describes as pure magic. When he entered the brewery the machine was completely broken and couldn’t be restarted. Semi-naked with no sleeves to role up, he picked up a large stick and started stirring the soupy brew by hand. “I suddenly felt strange and I knew that this beer would be different from any beer we had ever made before,” he recalls.

Excuse my french, but… Are you fucking kidding me!?

I suddenly felt strange?!

This blows my mind.

Never mind that they’re supposedly doing heat-based tasks overnight with no supervision. Never mind that even an automated brew system needs a human to, say, move hoses, or clean things, or even push a damn button now and then. How did they know that the system failed if there was nobody there? Also – when it failed to work, he “picked up a large stick” (let’s assume a mash paddle, at least) and started stirring it by hand whilst wearing nothing but boxer shorts and slippers?!

Either this guy or the person who wrote this article is a total freakin’ toolbag.

I wonder how all the people in the brewing industry who have gone through extensive skin grafting due to burns would feel about the safety procedures laid out here.

Bavarian Loin Cloth

Sure enough, two months later, the beer brewed that night back in 2002, had become somewhat of a local legend. Anyone in the village of Schönbrunn — a settlement of 1,400 in the heart of the Fichtelgebirge Mountains in Bavaria — who tried the beverage, reported a drastically increased libido. “Everyone I asked told me that they had not watched TV in the weeks,” Hopf chuckles, “instead they had went straight to the bedroom with no time to spare!”

I bet it was a local legend. “Hey, remember when the fat guy with the felt hat went over to the brewery in the middle of the night and made beer in his boxers on a broken brew system?” “Yeah, how was that even drinkable?” “No idea, but it made me HORNY!”

I.. you.. NO. No. You are NOT passing this off as a real news article.

Also! That link up there? It points to an article called Guinness Storehouse Most Visited Site in Ireland which, yes, is a local legend but not THIS local legend.

And hey.. wait! 2002? This subtitle to this article says, “Bavarian Brewery Claims to Spice Up Sex Lives With a New Erotic Beer”. Since when has 7 years old counted as new?

Hopf produced his “Erotic Beer” in ever larger batches. But each bottle is still brewed manually in the middle of the night by the 53-year-old brewmaster, who dresses in nothing but a scant, traditional Bavarian loin-cloth when making his beer.

A Bavarian loin-cloth? We must be talking about lederhosen, here. This is a loin cloth.

You know why he brews it in the middle of the night? Because everyone he works with thinks he’s a nutjob. It’s probably the best way to avoid safety and sanitation inspections, too.

Today, his brainchild has become one of the most successful products in the small village, which relies on agriculture and is home to only a few family owned businesses.

Link points to Anheuser-Busch Markets Bud Light Cans to College Students – totally related, right?

Although beer is commonly believed to lower a man’s fertility, other companies — such as the German biggest erotic store chain Beate Uhse — have also tried their hand at marketing libido-enhancing versions of Germany’s favorite drink. The “Popp-Bier,” German slang for “F*@# Beer,” with 4.8 percent alcohol content, hit the shelves in 2007 but was snubbed for its stiff price of almost €10 for a standard bottle.

Now there’s an amazing sentence, “beer is commonly believed to lower a man’s fertility.” I can find no actual science to totally corroborate this. It wouldn’t actually surprise me, but written out like that seems like a great way to start/spread some sort of urban legend and reminds me, again, of the Science News Cycle.

I have found what appears to be a follow up study (though I am not sure to what) in which the conclusion of the study is:

“A woman’s alcohol intake is associated with decreased fecundability even among women with a weekly alcohol intake corresponding to five or fewer drinks. This finding needs further corroboration, but it seems reasonable to encourage women to avoid intake of alcohol when they are trying to become pregnant.”

I’m not sure that’s quite the same message.

I would also like to point out that the link in that paragraph, from “commonly believed” goes to a video report about 2007’s hop shortage. Out of date and unrelated.

Hopf’s “Erotic Beer,” on the other hand, was an instant hit when it was unveiled at an international beer fair in Milan, Italy, in 2002. “The Italian machos were absolutely crazy about it,” recalls Hopf, whose name is almost the German translation of the English word for hops — the flower used in the production of beer.

The Italian machos were absolutely crazy about it, huh? I suppose that had nothing to do with the naked woman on the label,. (NSFW)

A Miracle Potion

Since its Milan debut, the company has branched out with its brand, selling “Erotic Beer” beer mats, T-shirts, bottle openers and beer tumblers as well as a special fridge, with the brewery’s logo and a picture of a semi-naked woman plastered across the door.

At the 2007 Oktoberfest — Munich’s annual beer-swilling festival — Hopf was told that his beer had helped an infertile woman in the United Kingdom become pregnant. His explanation: The beer must be a miracle potion.

No. Abso-fucking-lutely not. No, no, no. This beer did NOT help an infertile woman become pregnant. Not without a reference! Not without explaining how!

The drink is the product of an unusual manufacturing process. After being brewed, the beer is stored in a special “Erotic Beer Cellar,” separate from the other 13 types of beer produced by the family business. A special neon light is shone on to it, and the composition “Also sprach Zarathustra” (Thus Spoke Zarathustra) by the German romantic composer Richard Strauss is played. “That’s the only song which works the magic,” Hopf explains.

YES! An Erotic Beer Cellar! Holy shit. An erotic beer cellar where you dress in a “scant Bavarian loin-cloth” and skunk the beer on purpose while watching 2001: A Space Odyssey. When I have my brewery I am TOTALLY building an Erotic Beer Cellar. That is the sexiest thing ever!

“My life has changed since my breakthrough in 2002,” he says, “and I’m not only talking about my life as a brewer. I’ve been married for 25 years and I’m not going to tell you too much about my wife, but I can assure you that she’s a fan of Erotic Beer.”

This is one of those, “No! I’ve got a girlfriend! She lives in Canada!” lines isn’t it? “I won’t tell you much about her, but she loves my little felt hat and Bavarian loin-cloth, if you know what I’m saying!” You’re saying you’re single? Gotchya.

Is it any wonder that a people don’t take beer as seriously as wine? Regardless of the clearly fictional properties and process behind the “Erotic Beer”, this article is downright embarrassing. It’s written poorly. There has clearly been no research done on the beer, the town, the brewery, the brewer, the Bavarian loin-cloth, the brewing process or anything. There is no supporting information substantiating any of these outlandish claims or even what, aside from the soundtrack, makes the beer an aphrodisiac.

It is, however, proof again that people should be paying me to write articles, instead.

More on Erotic Beer in this post!

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Posted By: erik
Last Edit: 19 Sep 2009 @ 10 25 AM

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