Golden lagers don’t pounce on you like a needy puppy, humping your leg and looking for approval. You have to come to them, meet them on their own terms, and live with them for a while. Slow down and pay attention. Only then will they reveal their charms.
Trip was organized by Diego Masiero, my Brazilian publisher of Radical Brewing, in coordination with Mondiale de la Bière and BrasilBrau (local equivalent to Craft Brewers Conference) in São Paulo. In addition to helping judge Mondiale, we had a Radical Brewing booth at BrasilBrau, and I gave a speech.
I was delighted to receive an invitation to present at a workshop by the Mexican Slow Beer delegation at the recent Slow Food Salone del Gusto in Torino, Italy.
These requests always pop up unexpectedly on email: “Would you consider coming and giving a talk at our beer event? We’ll pay your expenses.” I can’t always accept them, but I will if schedule, workload and other travel are favorably aligned.
I’m not talking about the bubbles swarming into foam on top of that IPA in front of you, but something entirely different. It’s the bubble inside which every one of us lives, traveling through the world looking out at our own personal version of reality as we drift through it. The Hindus came to this conclusion millennia ago, and in many ways their metaphor is increasingly verified by science. Nothing about our perception is objective. To understand, we must abandon the comforting notion that our senses provide accurate and truthful representations of the world around us.
From the glass on the table to the smells of the beer frothing up, to the sights and sounds of the barroom and beyond, our world usually feels solid and reliable enough. It is an illusion, however—nothing more than a projection created by our highly fallible perceptions. Ancient wisdom makes a point of it; modern science increasingly verifies this unsettling truth.
Every beer taster can recognize the bitter snap of hops on the palate, the caramel-to-roasty spectrum of malt aromas, and occasionally the spicy, fruity signatures of certain yeast strains. We love beer’s boldness, and in recent years the volume has definitely been turned up. Amid all the hubbub it’s easy to overlook one of its most unique charms: mouthfeel.
This is a beer history timeline I put together for my book Mastering Homebrew. Divisions within the line show when hopped beer, lager and modern craft beers made their mark.
This graphic was created for a talk, entitled “(Almost) Everything You Know About Beer History is Wrong,” at the American Homebrewers Association National Conference in San Diego.