tag:blogger.com,1999:blog-6521229482537361840.post4396112466176332095..comments2024-02-20T09:10:35.971-05:00Comments on Fuggled: Computerised CraftAlistair Reecehttp://www.blogger.com/profile/15929927359428659775noreply@blogger.comBlogger6125tag:blogger.com,1999:blog-6521229482537361840.post-17246900466610427072012-07-13T14:02:09.711-04:002012-07-13T14:02:09.711-04:00I think you hit the main point at the end. To me, ...I think you hit the main point at the end. To me, I separate development from production. I think a pilot system is fundamental to being considered a craft brewery. If you regular develop original recipes to experiment/grow/develop as a brewery, then you are a craft brewer. Once you have a finalized product, it becomes a matter of maximizing efficiency of production without trading off in quality. Automation serves both of these goals.efloridahttps://www.blogger.com/profile/15609625040192045187noreply@blogger.comtag:blogger.com,1999:blog-6521229482537361840.post-45532419084404142922012-06-13T20:20:25.708-04:002012-06-13T20:20:25.708-04:00The closed conical tanks called unitanks, almost u...The closed conical tanks called unitanks, almost ubiquitous at modern 'craft' breweries, were devised as 'Nathan' tanks for, what we now would call, macro mega, or mainstream breweries, in the early 20th century. 'Craft' in the brewing world is used not to necessarily imply quality but to emphatically denote small size. Data for proof? Success in 'craft' brewing, when too great, is decried: brewers, like artists, should be suffering.THOMAS CIZAUSKAShttps://www.blogger.com/profile/16485107199809830204noreply@blogger.comtag:blogger.com,1999:blog-6521229482537361840.post-86846929921937885172012-06-13T14:17:06.056-04:002012-06-13T14:17:06.056-04:00But isn't there where a true master brewer sho...But isn't there where a true master brewer shows their craft? That they can adapt the recipe to the new environment in order to make it as close as humanly possible as it was when things were "handmade"?Pivní Filosofhttps://www.blogger.com/profile/17883511608403454943noreply@blogger.comtag:blogger.com,1999:blog-6521229482537361840.post-73540735323118790672012-06-13T14:03:31.616-04:002012-06-13T14:03:31.616-04:00I think "hand crafted" and "artisan...I think "hand crafted" and "artisanal" are useful terms just as is "farmhouse" or "estate" but the definitions put forward by the Brewers Association in the USA are self serving marketing terms.<br /><br />I remember at the grand opening of Pyramid in Berkeley hearing Bruce from Anchor laugh because the computer system wouldn't let them brew. Anchor had made a deliberate decision to stay with the 100 barrel brewhouse, open fermentation, manual valves and whole hops because that was how they defined hand made. They also had an upper limit on their production. <br /><br />I think a very good point has been made that it's just beer we are making; and it should be recognized we can distinguish differences in flavor, body & aroma based on the ingredients or yeast, but there are sometimes less differences the technology has on what finally goes in the glass. <br /><br />I did detect a difference in NBB beers since they switched brewhouses. The type of fermentor can influence yeast performance and thus flavor. Steam vs. direct fired kettles affects color & flavor as does decoction vs. upward infusion. Dispense, storage or packaging can make an even bigger difference.<br /><br />The truth is that people will buy a story or a relationship as much as they will the flavor of the beer.<br />How we make the beer is part of all three of these.Anonymoushttps://www.blogger.com/profile/10119605826035696443noreply@blogger.comtag:blogger.com,1999:blog-6521229482537361840.post-10461607692099612822012-06-13T10:33:20.439-04:002012-06-13T10:33:20.439-04:00I was amazed when visiting a tiny brewery in rural...I was amazed when visiting a tiny brewery in rural Franconia to find it 100% computer controlled. The beer was some of the best on the trip.<br /><br />It's how you use the equipment that counts.<br /><br />On the other hand, Derek Prentice at Fullers would prefer it if their brewery weren't so computerised. He's a real old-school brewer.Ron Pattinsonhttps://www.blogger.com/profile/03095189986589865751noreply@blogger.comtag:blogger.com,1999:blog-6521229482537361840.post-88858690815693408702012-06-13T08:02:54.088-04:002012-06-13T08:02:54.088-04:00Anyone who says that "craft beer" is &qu...Anyone who says that "craft beer" is "handmade" is a twat. Talk to any really, really micro brewer and, if they are honest, they will all admit they'd love to be able to afford some nice computerised equipment for the sole reason that it'll make their jobs a lot easier (some will go as far as to add that it would also help them have a better control of the quality of the end product). <br /><br />The funniest thing is that all throughout history, brewing has gone hand in hand with the most modern techologies, so why wouldn't it be doing the same now?Pivní Filosofhttps://www.blogger.com/profile/17883511608403454943noreply@blogger.com