tag:blogger.com,1999:blog-6784037114739514138.post4356586350834162466..comments2023-11-22T11:34:20.944+00:00Comments on Diary of a Hop Head: Terroir for beer?Michael Ironsidehttp://www.blogger.com/profile/00644862301737667329noreply@blogger.comBlogger7125tag:blogger.com,1999:blog-6784037114739514138.post-37890194967328076272022-03-28T15:03:09.618+01:002022-03-28T15:03:09.618+01:00Superbly written article, if only all bloggers off...Superbly written article, if only all bloggers offered the same content as you, the internet would be a far better place.. <a href="https://sites.google.com/view/proengineeringmanufacturing/home" rel="nofollow">BeerMasters & Beverage Makers</a><br />angelinahttps://www.blogger.com/profile/02095376567071531090noreply@blogger.comtag:blogger.com,1999:blog-6784037114739514138.post-80473386819851825502010-01-15T20:31:48.595+00:002010-01-15T20:31:48.595+00:00Brewers yeasts vary, the National Yest Collection ...Brewers yeasts vary, the National Yest Collection hosts thousands of cultures, not all for brewers! Some brewers have used the same yeast for decades. One micro brewer not far from me has there own strain preserved by a company in Nottingham. Yeast and the temperature of fermentation have a major influence on flavour.I am not sure that fits into terrior but if it is not available elsewhere perhaps it does. The Brewers skills, experience and preference are not available elsewhere, so is this terrior?NeilChttps://www.blogger.com/profile/13349234534678604553noreply@blogger.comtag:blogger.com,1999:blog-6784037114739514138.post-87423225801974127762010-01-15T13:35:49.294+00:002010-01-15T13:35:49.294+00:00Interesting topic! Burton has the water as their t...Interesting topic! Burton has the water as their terroir but others can copy it by 'Burtonising'. Hops grow differently in different place, plus things like EKG are specific to East Kent, etc. Barley I'm not so sure but I guess it differs slightly. Yeast is relevant, but not quite terroir as it's cultivated in a 'lab' and not part of the unique geography. I'm not so sure if the brewing equipment affects terroir as you could use that equipment anywhere with any ingredients. Likewise, I don't think barrel aging is linked to terroir. For me it's about how the local environment (weather, water, ground) specifically affects the product.<br /><br />I would say that terroir and attitude are different. Stone use ingredients from all over to make their beer (so no terroir), but they make it with a specific attitude, which is more important.<br /><br />It's a complicated issue but not much is made of it. Many ingredients are grown and shipped all around, so this takes out the very wine-specific notion of terroir. I guess time will tell if terroir becomes more important as a beer topic...Mark Dredgehttps://www.blogger.com/profile/11421095862178324693noreply@blogger.comtag:blogger.com,1999:blog-6784037114739514138.post-47669007113075837432010-01-15T12:06:04.257+00:002010-01-15T12:06:04.257+00:00Local hops and barley might be difficult for Scott...Local hops and barley might be difficult for Scottish Brewers! Water is a very important factor in beer flavournot all brewers Burtonise. Next in importance is the yeast and many brewers keep their own strain which gives them the flavour profile they want. Barley variety and geographical area where it is grown has a marked effect similar for hops. The shape of the fermentation tank alsom has an effect as hydrostatic preasure affects yeast matabolism and the substances it excretes into the wort during fermentation.It is probabaly a more complex picture than for wine.NeilChttps://www.blogger.com/profile/13349234534678604553noreply@blogger.comtag:blogger.com,1999:blog-6784037114739514138.post-48666567592847619812010-01-15T11:00:30.768+00:002010-01-15T11:00:30.768+00:00I totally agree. As you say the only things that c...I totally agree. As you say the only things that can create a true sense of terroir at the moment are water quality and exactly how its made by the brewer I suppose. Although Burtonised water is a fair enough point, I do think that the water will still make a difference. Not really all of it will be Burtonised too, really only for certain styles. Some beer styles work better with nice soft water.<br /><br />As far as Stone Brewing in Europe goes, Im a little in the dark too. I would personally prefer them to make totally different, but similar beers (if that makes any sense), rather than just try to recreate their success in the US. I would still seek out their American Brewed stuff even if the European stuff was good too!<br /><br />The idea of local hops and barley is what will truely make beer terroir come to the forefront. As you say at the moment it is much more difficult to give beer the same time and place feel that wine does due to the production process.Michael Ironsidehttps://www.blogger.com/profile/00644862301737667329noreply@blogger.comtag:blogger.com,1999:blog-6784037114739514138.post-52568137648062083302010-01-15T09:28:52.779+00:002010-01-15T09:28:52.779+00:00Just in a follow up - the problem I see at the min...Just in a follow up - the problem I see at the minute with 'beer terroir' is that (generally) everyone uses ingredients from everywhere else. The concept might only develop if microbreweries produce some beers that aim to be truly 'local' - locally-sourced hops, barley, etc. I don't think water really comes into it as it will generally be Burtonised.<br /><br />Would love to hear what more qualified people - brewers themselves - think on this?tania_nexusthttps://www.blogger.com/profile/15170308777551803844noreply@blogger.comtag:blogger.com,1999:blog-6784037114739514138.post-1475096008555267572010-01-15T00:44:26.588+00:002010-01-15T00:44:26.588+00:00I've not fully read up on Stone's proposal...I've not fully read up on Stone's proposals, but surely a better concept for them would be to produce different beers, but following the Stone brewing/creative principles? They already have the strength of brand behind them to market, no need to produce exactly the same named beers, when they can be found over here (albeit limited) in places like Utobeer - instead, either take the same recipes and see how they turn out when brewed in a different plant, in a different country, and either call them something else entirely, or a variation on their 'original' name, or brew new beers/variations on recipes.<br /><br />To me, that would give them a new angle, an expanding portfolio, and reasons for US and European beer lovers to seek out both 'sets' of beers, while giving them a firmer foothold in the European craft beer market as they can be seen to play to local raw ingredient strengths without diluting their original USP.<br /><br />I agree Terroir is (or should be) an important concept in craft beer production too - I definitely notice a similar note to the beers from Northern Irish breweries, that I don't taste elsewhere. And Scotland has it's own style of slightly-sweet, pinkish ales (like Arran Sunset or Caledonian Tatoo) that I haven't come across elsewhere. I think it's a concept that could be explored a bit more, and probably will as craft brewing evolves and continues to gain respect in the food and drink communities!tania_nexusthttps://www.blogger.com/profile/15170308777551803844noreply@blogger.com