About Bryan Roth

Beer enthusiast and homebrewer.

Silence and Secrets Have No Place Here

Anonymous sources are not unusual. In many cases, they are vital.

The contacts made by journalists, and the information they provide, are often pivotal for the success of the Fourth Estate. While Deep Throat is among our country’s most famous examples, there are daily reminders in all forms of media of men and women who circumvent risks and obligations to provide insight into the world around us we may not see, or share personal stories that can be too threatening to safety and well being.

But in some rare instances, anonymity is provided as a favor. The stakes aren’t as great and, under deadline or perceived necessity, names are retracted to appease. Maybe a story doesn’t seem as complete. Generally, this practice is frowned upon.

Among the many reasons why someone’s name needs to stay secret, the threshold was apparently crossed recently when an employee at Indiana’s Route 2 Brews didn’t feel comfortable talking on the record about overtly sexist branding created by the business.

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The Search for Authenticity: A Questionable Manifesto

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You familiar with Panera Bread or Five Guys? Ever visit a food truck? Each kind of business represents a part of the fastest-growing segment of the dining industry, known as “fast-casual.”

The premise is simple: a step above “traditional,” expected fast-food, but not the kind of sit-down experience you receive at restaurants. No servers. Relatively little fuss. In essence, it’s a way to create a more direct connection between customer and choice, even if that literally means taking out a middleman to put you and the creator of your food face-to-face.

What’s worth noticing about the increased attention and interest of this format of consumption is how it can also be part of broader social trends. It’s an extension of what the past decade has offered entrepreneurs and consumers in the wake of the Great Recession. New ways to approach how we give and receive goods and services.

The rise of fast-casual may not be unique to the 21st century, but it’s prominence in our preferences – creating gastro-social bonds we thought lost in the gluttony of early aughts dining – showcases a new awareness of who we want to be as eaters and drinkers. In phases of our lives, we’re searching for stronger connections to what’s around us, all the while inching ourselves back to avoid the harm that comes from too much personal investment. Get what you want, feel it’s coming from a trustworthy source, and complete the transaction.

Is it a behavior influenced by our experience of financial turmoil just years ago? Is it due to our changing relationships in the real and digital world? Whatever the reason, at least the common thread weaving these and other possible answers together is that as human beings, we’re trying to find ways to make connections.

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What If You Don’t Have to Make ‘Good’ Beer Anymore?

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Earlier this month, Brian Grossman, the son of Sierra Nevada’s founder, Ken, and a leader at one of America’s pioneering breweries, said something that may raise an eyebrow.

“We all know it’s a dying art,” he opined at the act of brewing, a curious statement captured by Good Beer Hunting’s Dave Eisenberg.

In some ways, one could argue brewing and many other acts of production have been on life support for centuries during humanity’s slow march forward with machinery and automation. Our innovation and ingenuity has dwindled romanticized approaches we hold dear, as “artisans” shift from laborious hands on work to efforts that require more button pushing than muscle straining.

But art doesn’t “die,” it merely evolves with the times. The same can be said about brewing. Just because computers can do more work in the process of creating a fermented beverage doesn’t mean human beings are suffering from a lack of creativity. It’s likely to be a successful argument that rather than dying, brewing has never been more alive.

So perhaps the issue Brian Grossman brings up isn’t a life-or-death scenario. Rather, it’s a worried thought about what it means to be associated with the “craft” of brewing and the quality of what comes from it.

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Can RateBeer’s Best Teach Us About Beer’s Hype Train?

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More: Read my first post on RateBeer’s best in 2016

There are a lot of layers when it comes to “best beer” lists. Subjective opinion, especially on experiential goods, is perfect for controversy. A limited list is going to leave something out of consideration, then it’s left to others and an almost innate need to fill in the gaps.

This is one of the reasons I love curating my annual “best beer” list, because as much as it can, it makes the process more objective by consulting numerous people and viewpoints. It may not be perfect, but it’s an excellent way to get a feel for the trends and topics that drive a year in beer.

An initial analysis of RateBeer’s top 100 beers from 2016 has seemingly added context to a growing body of evidence documented on this blog concerning the connection between beer styles, rarity and perception of quality. This is not meant to be seen as a “good or bad” thing, although you’re free to assume how you wish. But rather, as we’re able to compile data to support our experiences, it simply becomes “a thing” that we need to address.

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Hunt Whalez or Die Tryin: 2016’s Best of RateBeer

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Last month we took a look at 2016’s best beers as selected by writers, bloggers and beer enthusiasts.

Today, we step it up to an annual celebration of “best” by one of the Internet’s main beer reviewing websites, RateBeer. The site recently held their annual RateBeer Fest where it released a collection of best beers of the year, according to the reviews of users and weighted by performance within and outside of style.

As in years past, the list of 100 beers offers a good opportunity for analysis, especially as we gain a better understanding on the psychological impacts of choice when it comes to beer and perception of quality. This collection may not break new ground in terms of better understanding trends, but it does offer insight into preferences and beer culture.

So grab your abacus and put in your pocket protector, because it’s time to crunch some numbers.

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Do You Want Politics in Your Beer?

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This past weekend was a momentous one for the United States, signaling literal and figurative change throughout our government, prompting a variety of actions and reactions from passionate Americans across the political spectrum.

The presidency of Donald Trump has emboldened and impassioned all sorts, including those in beer.

Over the past year, I’ve written several times about the idea of “authenticity,” culminating in a recent post examining the role it plays in our perception of beer quality. A collection of research was shared in that piece, including the psychological connection between drinker and brewery.

Which poses an interesting question for those in the beer business: is it a good idea to go political?

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Making Snowflakes: An Exploration into Rarity, Beer Quality and Industry Authenticity

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We find ourselves in a unique time as beer lovers. Everything and anything is available to us. Whatever we want, whenever we want it.

With a record number of breweries nationwide, more than 5,000 businesses are creating a vast array of styles and flavor experiences, often nearby where we live. According to the Brewers Association, roughly three-quarters of drinking-age adults in the U.S. live within 10 miles of a brewery.

The flip side of this freedom of choice is the natural competition that comes with it. Keeping an IPA on tap is important to satiate American drinkers’ love for all things lupulin, but today’s brewery faces challenges presented by all the other entrants into the industry, roughly two a day. Finding a niche, or, at least, creating one, is a pivotal part of the business, whether it’s as a brewery as a whole or simply providing novel experiences every time someone walks through taproom doors.

Increasingly, the process of creating something “rare” is playing a larger role for brewers. This could be a celebrated one-off beer with limited quantities or a dedicated tap on-location that serves creations never to leave the premises. As businesses grow, evolve and consider how best to position themselves, the use of rarity in all its varieties has potential to impact breweries, industry tastemakers and drinkers.

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How to Win ‘Best’ Beer and Influence People

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Along with all the data parsed from my recent analysis of 2016’s best beer, there was one particular trend that caught my eye.

Beyond the use of specific hops and the never-ending stronghold IPAs have on our collective consciousness, more than ever before, I noticed that some of the beers deemed “best” by amateurs and experts alike were also products I would never get to try, let alone see with my own eyes in real life.

This makes sense for two reasons:

  1. With the sheer number of breweries increasing, let alone focusing on local markets, unobtainable beers should be happening more often.
  2. As more breweries grow and diversify, the potential to include barrel programs and make beers unique to each business also goes up.

But those aspects may not tell the full story. Of the 155 beers I collected for my 2016 best beer analysis, 75 (by my own subjective review) would likely be classified as “rare” for the sake of release and quantity, and an additional 20 would be “rare” based on the need to travel to the brewery or an area directly nearby to actually get the beer. By my own account, 61% of the “best” new beers released in 2016 and included on my collective list aren’t going to be available to nearly all beer drinkers – even card-carrying beer geeks such as myself that might try harder to find certain brands.

Which made me wonder. First, what are rare beers doing to us? Second, is this a paradigm shift that will continue to influence our expectations going forward?

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A ‘Definitive’ Guide to the Best Beer of 2016

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Ask friends and family. Look around the Internet. Talk to a stranger on the street. It seems just about everyone is over 2016.

But it wasn’t all bad, right? We drank some good beer.

With start of a new year, it’s time to reflect on the great ales and lagers we enjoyed in 2016. Just kidding. It’s only IPAs and imperial stouts.

What has become an annual tradition, I’ve compiled a collection of “best” American beer lists as a way to better determine some ground breaking brands found across the country. For all the subjectivity that goes into creating lists to rank our favorite movies, TV shows and more, I try to find some objective consensus to provide a clearer view of what pleased the palate of drinkers.

To do this, I found a collection of 15 “best beer” lists from a variety of sources, from social media to prominent magazines. Criteria for selection was simple: a list had to focus on 2016 releases (new beers or new, annual brews) with a preference toward a wide geographic representation.

That left me with 155 total beers to analyze with several clearly separating themselves as 2016’s best.

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Trend Watching: 2016 Hop Production and the Rise of Citra

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What better kind of “end of year” review than one related to hops, the national treasure of our beer loving country?

Another annual report was released this week, this time from the USDA, providing updated statistics that further show glimpses into our ongoing love affair with whatever will give our IPAs that “juicy” flavor everyone is seeking these days. While last year’s darling might have been Mosaic, there’s no question who the belle of the ball is this time around.

2016 appears to be Citra’s year.

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