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I hate local beers. Local wine makes sense, there is terroir, a sense of place etc. Local beers are just some weird competition to see who can make the hopiest

I hate local beers. Local wine makes sense, there is terroir, a sense of place etc. Local beers are just some weird competition to see who can make the hopiest bitterest beer. I don't want to try a new lager every time I cross county lines, when I want beer I want something reliable.

teaearlgraycold 3y ago
Funny. I actually want to have a different beer every single time I get one to drink.
- girvo 3y ago
  I'm the same, but that's partially a function of how rarely I drink these days.
dfjklseldklk 3y ago
I agree the style of beers made "locally" is weird, but the justification for local beer, on keg at least, is that it does seem hard to transport them successfully. In the UK beers do taste best on tap when you're within about 50 miles of the brewery. I'm sure they could be transported further safely, but in practice them almost never are.
- OJFord 3y ago
  I'm with GP on reliability though - I'd rather have a can of a known bitter than a local 'IPA' on tap that I don't know (and the other side of the bar doesn't care, or share a common language to decide) if is a 'proper' IPA, or one of these very pale, extremely fizzy things that seem to be in vogue and call themselves IPAs, when to me they're closer to a lager and almost any (non IPA-style) bitter would've been closer to what I expected. Sometimes I can tell from the label it will (or I fear it will, so don't try and can't say for sure) be like that, but certainly not always, and that's not always practical.
- phillc73 3y ago
  The UK beer market is quite different, especially when considering cask ale. This beer is unpasteurised and still fermenting in the cask when it leaves the brewery! The carbonation of the beer comes from creation of CO2 during fermentation, rather than injection of CO2 post-fermentation. This makes for a pretty unstable beer, that doesn’t travel particularly well and should be consumed reasonably quickly!
  - nemo44x 3y ago
    British cask ale is the most underrated beer. Amazing you can’t find it outside the UK. I have a feeling someone will make some form of it in the USA to differentiate. Nothing like getting a proper pint of whatever is local.
prottog 3y ago
People get it in their heads that small and local means good or at least better than the stuff mass-produced by MegaCorp, but that's not always the case. I think beer is a case where it's hard to beat Big Beer. Heineken, the second-biggest brewery in the world, moved 231.2 million hectoliters of beer in 2021[0], or nearly 19,000 acre-feet of beer (!). How many locally-produced lagers actually taste better than Heineken? [0]: https://www.craftbrewingbusiness.com/business-marketing/the-40-biggest-breweries-in-the-world-in-2021/ https://www.craftbrewingbusiness.com/business-marketing/the-...
- reducesuffering 3y ago
  Well, one local example relevant to TFA and that I know of is the Bay Area. Anchor, Drake's, 21st Ammendment, Lagunitas, Das Brew, Altamont, and Fieldwork all make better tasting beer than Heineken.
  - cratermoon 3y ago
    Funny, Lagunitas is now owned by the Heineken company. Heineken became the second largest brewer in the world after the merger of Anheuser-Busch InBev and SABMiller.
  - totallychinese 3y ago
    Just about every major metro in the US likely has a brewery making better tasting beer than Heineken. That’s not what Heineken is going for.
    - reducesuffering 3y ago
      Which is why I was refuting OP's statement: > How many locally-produced lagers actually taste better than Heineken?
      - totallychinese 3y ago
        Yes, I was indeed agreeing with you.
8note 3y ago
Depending on the beer it also has terroir, from catching wild yeasts. Same thing with beers made from local ingredients
- OJFord 3y ago
  Local ingredients must be incredibly niche though? The amount of US beer that must use imported UK, German, Belgian hops? Even if grown locally, the varieties. at which point this is like comparing Shiraz & Syrah; South African Merlot with Australian. Except without a record of it making a difference at all itself - intuitively it should be subtler - hops are a component, 'grape juice' is the whole thing. The water used for ale (more analogous to grapes really) does have a documented effect. That's probably more homogenous than it used to be, and the big boys probably use distilled water and add whatever mineral components they want, but certainly that could be significant for US vs UK microbreweries, or certain intra country comparisons.
nunez 3y ago
local breweries are like the least competitive businesses out there; they seem to be really tight with each other since making money on beer is super hard these days
pfranz 3y ago
Beer is incredibly difficult to keep shelf-stable. International beers, unless very specific efforts are taken, will taste off. I heard a story that Austrian beer enthusiasts just assumed American beers tasted "skunky" because that's how they tasted after importing them. Time, temperature, and light are enemies. Anheuser-Busch has a dozen breweries across the US. I'm not a fan of hops, but the PNW grows 96% of hops in the US--so it makes sense local breweries up there are known for IPA. Historically, beer styles leaned into local water mineral content; Pilsners from Germany/Czech Republic and Stout/Porter from Britain/Ireland. Regional wines (local wines shipped widely) make sense and local beers do, too.
- eyelidlessness 3y ago
  The skunky odor/flavor comes from light exposure to hops and it’s easily prevented with dark bottles or cans. Other herbs work well as preservatives and don’t get skunky at all. Beer can be shelf stable basically indefinitely if well kept, and often ages very well.
  - pfranz 3y ago
    If it's easy to prevent, why is it so much more of a problem than for wine? Budweiser had a “born on date” and later switched it to a "freshest before" date. Other breweries insist on cold shipping--that's quite expensive.
    - eyelidlessness 3y ago
      It’s not really much of a problem. Beers that go skunky are typically sold in green or clear bottles. It really is the exposure of hops to light that causes it (and I have confirmed it with homebrew batches where some bottles skunked up rapidly while others lasted multiple years with no such effects, and even aged quite well). For beers like Bud that are mostly sold in cans, and/or Bud Light often sold in brown bottles, the date labels are generally a marketing gimmick to distinguish from other brands without getting into these kinds of specifics (they come off beer-nerdy and that’s off putting to a lot of their target market).
cratermoon 3y ago
Water is an important ingredient in beer that affects the taste. Soft water is best for some beers, like Czech pilsner and similar traditional lagers, where as hard, mineral-laden water produces the best dark beers. The water in Dublin, Ireland is, for example, famously alkaline. Of course it's possible, to a limited extent, to alter the mineral content of the water, but it gets expensive. Hops, of course, are a key ingredient in beer, and they definitely do have terroir. The Saaz hops grown in the US are not identical to Saaz from the Czech Republic and Slovakia. https://beerconnoisseur.com/articles/earth-best-water-brewing https://beerconnoisseur.com/articles/earth-best-water-brewin...
- kevinmchugh 3y ago
  It's trivial and cheap to make water harder, home brewers do it all the time to replicate specific styles. It's more difficult to make hard water soft. Also while hops have terroir, hops are dried and vacuum sealed and kept cold so that they can be shipped with no change in flavor. (Except of course for once-a-year wet hop beers which truly are very local)
  - cratermoon 3y ago
    > t's trivial and cheap to make water harder, home brewers do it all the time to replicate specific styles I'm aware of this. I did it for my ribbon-winning brews. It is cheap at the home brewer scale, but at commercial scales, maybe not so much. > can be shipped Sure, it's possible to get genuine Saaz hops shipped from the Czech Republic to California. Again, A home brewer might be willing to shell out top dollar for a few ounces, but cost and availability is going to be a much larger factor. I've know craft brewers to abandon making certain styles because of uncertain supplies of key hops, and being unwilling or unable to switch to a similar variety. There's a reason why so many the American West Coast IPA became a style defined by Centennial, Cascade, Mosaic, Amarillo, Chinook, Simcoe, Strata or Citra, and not like English IPAs and their Target, First Gold, English Goldings and Fuggles
    - kevinmchugh 3y ago
eyelidlessness 3y ago
> Local beers are just some weird competition to see who can make the hopiest bitterest beer. It wasn’t always this way. I remember when our local breweries had a wide range of regular styles, and many specialized in whatever weird quirky thing they were into. That got me to explore Trappist styles, Flemish style sours, a whole bunch of English styles that I didn’t like at first but eventually became my thing because they’re so subtle, and a huge variety of different adjuncts regardless of hoppiness. Local beer wasn’t (usually) about the locality of where it was brewed and fermented, it was about the locality of the humans involved and their whims. I think this still exists in some places, but IPA has basically become the “other beer” besides lager everywhere and it’s really a damn shame. And it’s basically ruined beer for me. I actually like IPA, but I’d lose interest anything that becomes so uniform.
kevinmchugh 3y ago
Beer is best fresh, and usually the freshest beer is the closest beer.
- carlob 3y ago
  Beg to differ, some beers age really well. A few years back I bought a couple of cases of gueuze that I'm keeping in a cellar. Every few months I drink one and it's now 8 years old. The evolution has been quite nice so far.
stickfigure 3y ago
I was in Shelter Cove, CA last week. If you ran a contest to find the city in California that's most far away from everything as possible, Shelter Cove would be a solid contender. It has a brewery - actually the only restaurant in town most nights (there's another, but it's only open fri/sat/sun). The beer was actually pretty amazing. What surprised me is that they do multiple stouts. It's getting hard to find dark beers in CA. My guess is that the coastal temps and generally overcast weather in Shelter Cove mean that the "local" beer tends towards what we normally think of as winter beer. Or it could just be that the owner likes porters and stouts as much as I do. I wouldn't discount local beer. Unfortunately, I've never much cared for Anchor Steam, so it's hard for me to get worked up about the OP. Great tour though.
coldpie 3y ago
I prefer to give money to my neighbor than to someone who lives across the country or the world, when given the choice. That's it for me, everywhere has good beer.
unethical_ban 3y ago
There are almost two dozen breweries in my city and most of them have non-IPAs.
WorldMaker 3y ago
Yeast has just as much "sense of place" and "terroir" as influences wine. Starting yeasts generally come prepackaged from just a few mass factories and the vast majority of brewers just rely on that. Not enough brewers appreciate "sourdough" styles of beer that rely on local wild forms of yeast (and to be fair, in many regions of the world the local wild yeasts are poorly adapted for brewing and need a lot of work to get there), but yeast is such a short-lived organism that it adapts quickly to the environments you give it and what you feed it even when you are using fresh packets directly from the national factory as a baseline every brewing session. Local brewers with even the smallest bit of Belgian influence often have at least some small idea of this. Brewers that enjoy exploring styles known as "farmhouse" or "spontaneous" or "common" are generally exploring truly local beers in both flavor profiles and execution. If brewing was as lucrative as fancy wines, you'd probably hear a lot more about breweries staffing local yeast experts and building yeast labs the way fancy vineyards hire soil experts. (I do know of at least a couple that do. New Glarus is a stand out for a number of reasons, including that their commitment to local also means that they never distribute beer outside of Wisconsin.)

teaearlgraycold 3y ago

Funny. I actually want to have a different beer every single time I get one to drink.

girvo 3y ago
I'm the same, but that's partially a function of how rarely I drink these days.

dfjklseldklk 3y ago

I agree the style of beers made "locally" is weird, but the justification for local beer, on keg at least, is that it does seem hard to transport them successfully. In the UK beers do taste best on tap when you're within about 50 miles of the brewery. I'm sure they could be transported further safely, but in practice them almost never are.

OJFord 3y ago
I'm with GP on reliability though - I'd rather have a can of a known bitter than a local 'IPA' on tap that I don't know (and the other side of the bar doesn't care, or share a common language to decide) if is a 'proper' IPA, or one of these very pale, extremely fizzy things that seem to be in vogue and call themselves IPAs, when to me they're closer to a lager and almost any (non IPA-style) bitter would've been closer to what I expected. Sometimes I can tell from the label it will (or I fear it will, so don't try and can't say for sure) be like that, but certainly not always, and that's not always practical.
phillc73 3y ago
The UK beer market is quite different, especially when considering cask ale. This beer is unpasteurised and still fermenting in the cask when it leaves the brewery! The carbonation of the beer comes from creation of CO2 during fermentation, rather than injection of CO2 post-fermentation. This makes for a pretty unstable beer, that doesn’t travel particularly well and should be consumed reasonably quickly!
- nemo44x 3y ago
  British cask ale is the most underrated beer. Amazing you can’t find it outside the UK. I have a feeling someone will make some form of it in the USA to differentiate. Nothing like getting a proper pint of whatever is local.

prottog 3y ago

People get it in their heads that small and local means good or at least better than the stuff mass-produced by MegaCorp, but that's not always the case. I think beer is a case where it's hard to beat Big Beer. Heineken, the second-biggest brewery in the world, moved 231.2 million hectoliters of beer in 2021[0], or nearly 19,000 acre-feet of beer (!). How many locally-produced lagers actually taste better than Heineken? [0]: https://www.craftbrewingbusiness.com/business-marketing/the-40-biggest-breweries-in-the-world-in-2021/ https://www.craftbrewingbusiness.com/business-marketing/the-...

reducesuffering 3y ago
Well, one local example relevant to TFA and that I know of is the Bay Area. Anchor, Drake's, 21st Ammendment, Lagunitas, Das Brew, Altamont, and Fieldwork all make better tasting beer than Heineken.
- cratermoon 3y ago
  Funny, Lagunitas is now owned by the Heineken company. Heineken became the second largest brewer in the world after the merger of Anheuser-Busch InBev and SABMiller.
- totallychinese 3y ago
  Just about every major metro in the US likely has a brewery making better tasting beer than Heineken. That’s not what Heineken is going for.
  - reducesuffering 3y ago
    Which is why I was refuting OP's statement: > How many locally-produced lagers actually taste better than Heineken?
    - totallychinese 3y ago
      Yes, I was indeed agreeing with you.

8note 3y ago

Depending on the beer it also has terroir, from catching wild yeasts. Same thing with beers made from local ingredients

OJFord 3y ago
Local ingredients must be incredibly niche though? The amount of US beer that must use imported UK, German, Belgian hops? Even if grown locally, the varieties. at which point this is like comparing Shiraz & Syrah; South African Merlot with Australian. Except without a record of it making a difference at all itself - intuitively it should be subtler - hops are a component, 'grape juice' is the whole thing. The water used for ale (more analogous to grapes really) does have a documented effect. That's probably more homogenous than it used to be, and the big boys probably use distilled water and add whatever mineral components they want, but certainly that could be significant for US vs UK microbreweries, or certain intra country comparisons.

nunez 3y ago

local breweries are like the least competitive businesses out there; they seem to be really tight with each other since making money on beer is super hard these days

pfranz 3y ago

Beer is incredibly difficult to keep shelf-stable. International beers, unless very specific efforts are taken, will taste off. I heard a story that Austrian beer enthusiasts just assumed American beers tasted "skunky" because that's how they tasted after importing them. Time, temperature, and light are enemies. Anheuser-Busch has a dozen breweries across the US. I'm not a fan of hops, but the PNW grows 96% of hops in the US--so it makes sense local breweries up there are known for IPA. Historically, beer styles leaned into local water mineral content; Pilsners from Germany/Czech Republic and Stout/Porter from Britain/Ireland. Regional wines (local wines shipped widely) make sense and local beers do, too.

eyelidlessness 3y ago
The skunky odor/flavor comes from light exposure to hops and it’s easily prevented with dark bottles or cans. Other herbs work well as preservatives and don’t get skunky at all. Beer can be shelf stable basically indefinitely if well kept, and often ages very well.
- pfranz 3y ago
  If it's easy to prevent, why is it so much more of a problem than for wine? Budweiser had a “born on date” and later switched it to a "freshest before" date. Other breweries insist on cold shipping--that's quite expensive.
  - eyelidlessness 3y ago
    It’s not really much of a problem. Beers that go skunky are typically sold in green or clear bottles. It really is the exposure of hops to light that causes it (and I have confirmed it with homebrew batches where some bottles skunked up rapidly while others lasted multiple years with no such effects, and even aged quite well). For beers like Bud that are mostly sold in cans, and/or Bud Light often sold in brown bottles, the date labels are generally a marketing gimmick to distinguish from other brands without getting into these kinds of specifics (they come off beer-nerdy and that’s off putting to a lot of their target market).

cratermoon 3y ago

Water is an important ingredient in beer that affects the taste. Soft water is best for some beers, like Czech pilsner and similar traditional lagers, where as hard, mineral-laden water produces the best dark beers. The water in Dublin, Ireland is, for example, famously alkaline. Of course it's possible, to a limited extent, to alter the mineral content of the water, but it gets expensive. Hops, of course, are a key ingredient in beer, and they definitely do have terroir. The Saaz hops grown in the US are not identical to Saaz from the Czech Republic and Slovakia. https://beerconnoisseur.com/articles/earth-best-water-brewing https://beerconnoisseur.com/articles/earth-best-water-brewin...

kevinmchugh 3y ago
It's trivial and cheap to make water harder, home brewers do it all the time to replicate specific styles. It's more difficult to make hard water soft. Also while hops have terroir, hops are dried and vacuum sealed and kept cold so that they can be shipped with no change in flavor. (Except of course for once-a-year wet hop beers which truly are very local)
- cratermoon 3y ago
  > t's trivial and cheap to make water harder, home brewers do it all the time to replicate specific styles I'm aware of this. I did it for my ribbon-winning brews. It is cheap at the home brewer scale, but at commercial scales, maybe not so much. > can be shipped Sure, it's possible to get genuine Saaz hops shipped from the Czech Republic to California. Again, A home brewer might be willing to shell out top dollar for a few ounces, but cost and availability is going to be a much larger factor. I've know craft brewers to abandon making certain styles because of uncertain supplies of key hops, and being unwilling or unable to switch to a similar variety. There's a reason why so many the American West Coast IPA became a style defined by Centennial, Cascade, Mosaic, Amarillo, Chinook, Simcoe, Strata or Citra, and not like English IPAs and their Target, First Gold, English Goldings and Fuggles
  - kevinmchugh 3y ago

eyelidlessness 3y ago

> Local beers are just some weird competition to see who can make the hopiest bitterest beer. It wasn’t always this way. I remember when our local breweries had a wide range of regular styles, and many specialized in whatever weird quirky thing they were into. That got me to explore Trappist styles, Flemish style sours, a whole bunch of English styles that I didn’t like at first but eventually became my thing because they’re so subtle, and a huge variety of different adjuncts regardless of hoppiness. Local beer wasn’t (usually) about the locality of where it was brewed and fermented, it was about the locality of the humans involved and their whims. I think this still exists in some places, but IPA has basically become the “other beer” besides lager everywhere and it’s really a damn shame. And it’s basically ruined beer for me. I actually like IPA, but I’d lose interest anything that becomes so uniform.

kevinmchugh 3y ago

Beer is best fresh, and usually the freshest beer is the closest beer.

carlob 3y ago
Beg to differ, some beers age really well. A few years back I bought a couple of cases of gueuze that I'm keeping in a cellar. Every few months I drink one and it's now 8 years old. The evolution has been quite nice so far.

stickfigure 3y ago

I was in Shelter Cove, CA last week. If you ran a contest to find the city in California that's most far away from everything as possible, Shelter Cove would be a solid contender. It has a brewery - actually the only restaurant in town most nights (there's another, but it's only open fri/sat/sun). The beer was actually pretty amazing. What surprised me is that they do multiple stouts. It's getting hard to find dark beers in CA. My guess is that the coastal temps and generally overcast weather in Shelter Cove mean that the "local" beer tends towards what we normally think of as winter beer. Or it could just be that the owner likes porters and stouts as much as I do. I wouldn't discount local beer. Unfortunately, I've never much cared for Anchor Steam, so it's hard for me to get worked up about the OP. Great tour though.

coldpie 3y ago

I prefer to give money to my neighbor than to someone who lives across the country or the world, when given the choice. That's it for me, everywhere has good beer.

unethical_ban 3y ago

There are almost two dozen breweries in my city and most of them have non-IPAs.

WorldMaker 3y ago

Yeast has just as much "sense of place" and "terroir" as influences wine. Starting yeasts generally come prepackaged from just a few mass factories and the vast majority of brewers just rely on that. Not enough brewers appreciate "sourdough" styles of beer that rely on local wild forms of yeast (and to be fair, in many regions of the world the local wild yeasts are poorly adapted for brewing and need a lot of work to get there), but yeast is such a short-lived organism that it adapts quickly to the environments you give it and what you feed it even when you are using fresh packets directly from the national factory as a baseline every brewing session. Local brewers with even the smallest bit of Belgian influence often have at least some small idea of this. Brewers that enjoy exploring styles known as "farmhouse" or "spontaneous" or "common" are generally exploring truly local beers in both flavor profiles and execution. If brewing was as lucrative as fancy wines, you'd probably hear a lot more about breweries staffing local yeast experts and building yeast labs the way fancy vineyards hire soil experts. (I do know of at least a couple that do. New Glarus is a stand out for a number of reasons, including that their commitment to local also means that they never distribute beer outside of Wisconsin.)