MY BREWING LIFE

It’s Not Drinking, It’s Research

November 11, 2024

Let’s set the record straight: I don’t go out to pubs just to drink. No, I’m on a noble quest for knowledge. When my mates and I descend upon a craft beer pub, I’m not there to get legless; I’m there to explore, to taste, to broaden my palate. Some people may call this "drinking," but I call it research.

When you think about it, the world of craft beer is an endless wonder. I mean, every pint has a story to tell—a unique journey from hops to glass. There's the stout that’s been lovingly infused with chocolate and coffee, the hazy IPA that practically explodes with citrusy goodness, and even the Belgian lambic that was brewed in some monastery centuries ago. Each sip offers a peek into brewing history, cultural quirks, and sheer brewing creativity. So, when I tell my mates, “I’m not just drinking, I’m learning,” they may roll their eyes, but deep down, they know I’m right. Or at least I think they do.

You see, going to a craft beer pub isn’t like popping down to the local to grab a lager. No, this is a calculated mission. You don’t just waltz in and ask for “a beer.” You pore over the chalkboard, deciphering terms like “dry-hopped” and “New England style,” pondering if you’re in the mood for a beer that tastes like tropical fruit or one that’s more “barnyard funk.” And if you’re serious about your research, you have to try at least three or four different brews, because how else will you understand the nuances between a West Coast and a Double IPA?

Of course, being a “beer researcher” comes with its responsibilities. There’s the inevitable moment when one of my friends orders the safe choice—a familiar pale ale or something “light.” It falls to me, the self-appointed researcher, to suggest they try something more “adventurous.” “Come on,” I’ll say, “try this smoked porter. Yes, it’s dark, but you can really taste the smokiness.” I often get a grimace or a “not for me, thanks,” but occasionally, one of them will take the leap. And that’s when I feel a surge of pride, knowing I’ve introduced someone to the complex world of craft beer.

Craft beer events, now there’s a laboratory worth visiting. At these events, I’m basically a student in a classroom of brewers. There are dozens of tents, each offering tasters of their latest experiments. You grab a tiny glass, receive an equally tiny pour, and before you know it, you’re swirling it, sniffing it, trying to pick out the notes like you’re some kind of connoisseur. Every so often, you come across a brewer who’s just a little too proud of their 15% imperial stout, the one that tastes suspiciously like alcoholic treacle. “Bold choice,” I’ll say, as if I know what I’m talking about. But honestly, it’s all part of the experience.

So yes, my friends and I might spend a few hours “sampling” beer, but rest assured, I’m taking mental notes, expanding my understanding of flavour profiles, and—alright, I’m also having a laugh. But the next time someone suggests that I’m just out on the lash, I’ll correct them. “It’s not drinking,” I’ll say with a wink, “it’s research.” And that’s a cause worth raising a glass to.