WEEK 226--Newbies Do & Don't

This was published in Sept--as the year is coming to a close--will try to catch up a little bit on some backlog articles already published--with new ones coming in too....

This was written after a casual chat with a newbie who was curious about what might be the do(s) & don't(s) when drinking craft beer--while generally speaking beer drinking is nothing but a way to chill or quence thirst for most people--in the world of craft beer--there are indeed a few "unspoken" do(s) & don't(s) especially among geeks--it's good if newbies could pick up a pointer or two early on to make the craft discovering process a smoother one....

和刚接触craft beer新朋友聊天继续，这期来聊聊新人比较好奇的Do & Don't (该做不该做），换句话说就是有什么需要注意的初入门准则之类。

或许喝啤酒用“准则”这样的字眼听起来有点过了，毕竟喝啤酒不就是放轻松享受一下嘛，哪来什么规矩需要遵循？话虽那样说，站在啤迷角度来看，喝craft beer是有基本概念需要了解的，这样可以让新人比较清楚一些基本状况而不至于走进误区不自知。

DO

learn to taste(not just drink) & train up palate appreciation ability

Every beer geeks started from somewhere--most probably started with MACRO BEER just like many newbies do--in another words--likely started from zero as far as beer palate appreciation ability is concern.

The first thing a newbie should understand is that there will be a certain time period of 'palate training days"(it might actually take years for some)needed before one can get to grips with what is what in the big vast world of craft beer with many different beer styles & flavours profile--this is only natural especially one been only drinking MACRO BEER before & thought that

1.beer to be drank COLD ONLY & Fast while its cold.

2.beer MUST be served with pre-chilled to dead glasses ONLY.

3.ice cube is a NICE WAY to compliment a beer...

Well--craft beer is of course also beer--can also be drank cold & fast if one wishes to do so--but if you want to better appreciate beer flavours profile then take it slow--let the beer slowly warm up is the way to go.

It's always good to just use a room temp clean glass when enjoying a craft beer--regardless of what beer styles--a clean glass is all the beer need.

Knowing some of these basics and then slowly build up one's palate appreciation ability concerning different beer styles/various flavours profile is the way to becoming more acquainted with the at times overwhelming choices available in the world of craft beer. It is only after one can slowly understand the characteristics of different beer styles & learn how to appreciate then will one's palate appreciation ability improve accordingly.

DO

慢啜细品--提升鉴赏力

凡事都会有过程，从craft beer小白晋阶到能品嚐出不同类型风格啤酒之间风味表现的啤迷是需要一些时间摸索和品饮经验累积而成的，新人朋友要明白的第一个基本概念就是味蕾是需要一段时间训练的，而且开始喝craft beer时要摒弃一些之前喝大厂啤酒(Macro Beer)的习惯做法，比如开瓶入杯後很快就趁冷大口大口喝完，比如觉得喝啤酒一定要用事先冷冻好的杯子，或比如喝啤酒要加冰块才够冷等等误区。

简单说一下为什么：-

craft beer确实也是啤酒，也可以大口喝，但更贴切的方式是慢啜细品以便更好的领略作品逐渐回温开展的风味呈现。

啤酒入杯後需要一些时间回温来带出更丰富饱满的风味变化所以不需要冷冻杯子更不需要加冰块，实际上冷冻过的杯子特别是出现结霜状态的杯子很大可能会自带不良风味或其他会影响啤酒原有风味的隐藏污垢，所以喝craft beer 只需干净室温杯子就可。

认识到上述基本概念後下一步就是学会如何慢啜细品不同类型风格啤酒之间风味区别，只有懂得如何品嚐个别特定类型风格啤酒风味表现後味蕾品鉴能力才会逐步提升。

DON'T

too quick to conclude

craft beer flavours profile can be very distinctively different from one's palate memory of drinking say a MACRO LAGER--in another word--a newbie's palate might be given a big shock when drinking say an IPA or a Stout or a Sour.

Just like when eating food--people tend to go with flavours he or she like--or at least familiar with--but in the world of craft beer there are chances where one might encounter a beer with a "strange" ,"unfamiliar" or "dislike" flavours profile--if so don't be too quick to conclude that "disgusting/awful", "craft beer is not for me".

For newbie who encountered a "strange beer" or a beer with flavours which is not to his/her liking--it's actually not so bad--take it as a new experience to yur beer palate--and the interesting part is that when palate appreciation level is up say 1 or 2 years fom now--that same "strange beer" might taste different/tasty. In another words--sometimes it's not the beer is strange or to a newbie's liking but it's about timing--meaning newbie's palate still cannot appreciate that particular beer now--but given time & elevation of appreciation ability--the same beer can be appreciated better.

A newbie might want to ask this question--" do i just want to keep drinking the same 1 or 2 beer styles or do i want to explore varieties of styles available?"--no doubt the biggest fun factor about craft beer is the varieties of beer styles with wide choices available--keeping to 1 or 2 favourite beer styles is understandable and no right or wrong though exploring further than that would make one's craft beer exploring journey that much more interesting.

DON'T 

别太快下定论

不同类型风格啤酒选择众多是喝craft beer的乐趣，就像美食那样，在啤酒风味中也能找到各种不同味道口感的呈现，对新朋友来说，要注意的是有时候自己喝到嘴里的啤酒风味呈现出来感觉很陌生，不是自己想象中或熟悉食物/食材味道时别当时就下定论说“不好喝”， “好难喝”或“这不适合我”。

确实，喝craft beer某方面来说跟吃东西一样，每个人都会有自己喜欢和不喜欢的味道倾向，也会有偏食挑食情况，所以一般来说人们都会选对正自己口味避开不喜欢的风味，这是完全可以理解的。 

不过，从啤迷角度来说，第一次喝到自己不习惯的啤酒风味，或是陌生奇怪觉得接受不来甚至感觉难以下咽啤酒时，新朋友其实可以问下自己是只想一直重复喝同一（或同二）口味的啤酒，还是说有想要探索更多啤酒中自己味蕾还未尝试过的风味？必须说的是在craft beer世界中有时候觉得酒不好喝或风味呈现感觉陌生或怪怪的并不是因为啤酒不好，更多时候可能是喝的时候自己味蕾鉴赏力还没有达到能有效鉴赏水平导致。在啤酒真的不是因为感染坏掉或运输等因素导致已走味前提下，有时候现在感觉不对味或喝不来的作品等过若干时日当味蕾鉴赏力有所提升後再喝时就能领略当时和现在喝到的风味感受差异之处。同样的，也别因为喝到某款自己喜欢的作品就觉得这是最好的，因为浩瀚啤海中很可能还有没遇到的更好作品，实际上现在觉得非常好的可以等一两年过去鉴赏力有所提升後再喝一次来判断是不是还感觉那么好。

小结

喝craft beer是有趣的，不过在能好好领略各类不同风格作品的风味特点之前确实有些基本概念/功课需要先做好，以上提及的DO & DON’T只是非常浅显的基本概念，当然还有好些其他需要注意的基本要点，篇幅所限就留待以后。

 

WEEK 225---Benchmark Beer

 

Was talking to a newbie about craft beer in general & the topic of "benchmark beer" pop out, here's what was discussed:-

近日和刚接触craft beer不久的新朋友聊天，话题离不开一些新人想了解基本概念，以下是一些对话概括，由于新朋友对“指标性作品”这点有着较大好奇所以稍微集中讨论一下：-

Q1: seems newbie need to go through a certain period of "palate training", what's that in a nutshell?

to put it in the simplest form--as most (if not all) newbies started from the other side of the beer world, i.e. MACRO BEER--there's a very big possibility that one's palate would be shaken up considerably during the initial stage of craft drinking since the varieties of flavour profiles available in the world of craft beer can be overwhelming for some in the early stages of trying out craft beer--hence a certain period of "palate training" would be needed for newbie to slowly discover/getting used to the varieties of beer styles.

During that period of time--whether one have had any "benchmark beer" would in a certian way impact on one's palate appreciation level going forward.

问1：-据说喝craft beer是需要一段时间训练味蕾的，具体情况是什么？

喝craft beer是有味蕾适应/训练过程的，这是有点资历啤迷们都经历过也明白的事。

什么是味蕾适应/训练过程？就字面意思那样，指的是让之前从没喝过风味变化多端不同类别craft beer的新人们味蕾有一段时间的适应期/训练期以逐渐学会如何欣赏啤酒中带来的各种风味表现。

 在适应期/训练期间，喝什么样水平的作品是会对个人味蕾鉴赏力带来直接影响的，有鉴于味蕾训练的最终目标是要提高个人对不同类型风格啤酒的接受度/欣赏和审美能力，过程中有没有喝过不同类型风格啤酒中的指标性作品（Benchmark Beer） 会对个人味蕾鉴赏力形成期带来相对大程度的影响。

Q2: what about? what is a "benchmark beer"?

just as the word suggested--a benchmark beer is a beer which stand out amongst many others same style beer in a particular beer styles.

问2：- 指标性作品（Benchmark Beer）是什麽？

就像字面意思那样，指的是同类型风格啤酒中具有指标意义的作品，可以说是众多酿坊的同类型作品中出色的具有标杆意味的作品。

Q3: so many same style beers out there from so many different breweries--how to know which is benchmark beer?

this is the question newbie most intrigue to know since there are hundreds of same style beers out there--how to determine/what's the criteria needed to decide that a beer is benchmark or otherwise?

the answer to that is that there is no definitive or authoritaive answer to determine what constitute a benchmark beer--perhaps BJCP guidelines do have some form of more formal suggestions of which are some outstanding "benchmark beer"of a particular beer styles.

in fact some highly regarded "benchmark beer" are more of the "unoffical" opinions gathered from various sources--i.e. opinions from beer geeks/brewers/beer rating sites/apps--in another word one could say that it's all "others opinions".

though there seems like no "official" or lack of "authoritative" guidelines as to what render a beer as "benchmark"--but 1 thing is clear--only an outstanding brew would stand a chance of coming into contention.

问3：要怎样在那么多不同酿坊同类型作品中找出指标性作品（Benchmark Beer）？

要如何找出指标性作品是新朋友最好奇的，毕竟同一类型风格啤酒范畴内可以有来自几百几千家不同酿坊同类型作品，具体要如何确定什么才是指标性作品？ 是以什么标准来界定呢？

从一定程度来说，啤酒裁判认证课程（BJCP） 对不同类型风格啤酒的风格范畴区别描述中会举例一些特定酿坊的指标性作品作为风格表现样本推荐，这或许是比较接近既有观念中的“官方/权威”说法。

不过，换个角度来看，更多时候答案很可能是“并没有一致正式认可指标性作品”，换句话说，指标性作品很大程度上是多数啤迷认可的“非正式”意见或口碑，这些可以是集合啤迷社区/论坛意见以至评酒APP中针对不同作品的风评而来。

确实，指标性作品并没有明文规定的入围准则，一切似乎都以个人口味/别人意见/口碑为基础，但这并不意味着随便什么酒都能成为指标性作品，事实上没有一定高水平作品是绝不可能被认可的。

Q4: what's the point? why need a "benchmark"?

in a not so similar way--a benchmark is like the guide--if you are trying to qualify for the Olympics for 100m sprint--you need to first know what's the qualifying time then only know how to prepare or what it takes to qualify.

Of course craft beer drinking is not a competition--but a benhcmark beer wil help 1 to understand a beer style better--knowing if you are drinking a nice or bad brew better as benchmark beer will provide some form of taste profile guidelines if your palate knows how to appreciate/understand the nuances/flavours.

问4：-指标性作品（Benchmark Beer）的重要性在哪里？

或许可以这么说，就像跑一百米选手那样，需要知道奥运入围标准才能知道自己需要如何准备才能跑出符合入选资格成绩。当然，喝craft beer不是比赛，不过指标性作品起的作用某种程度上来说是相似的，只有味蕾具备一定程度鉴赏力後喝过後才会明白不同类型风格啤酒的高水平作品指标范畴大致上是怎样的，和低水准作品区别在哪里，重点是只有通过自己品饮体会後，味蕾才能逐步更好的领略不同水平作品风味呈现。

 

Q5: highly rated beer = benchmark beer? 

many geeks as well newbies are very familair with beer rating sites as well APP such as Untappd which probably is the most popular--as we all know Untappd do provide  beer ratings/scores which many use as some form of "guide"--so the question naturally arises--Does a high scoring beer in Untappd automatically become a "benchmark beer"? the answer to that is probably NO but that's also very subjective--because a high scoring beer might not be necessarily the better examples of a particular beer styles--a lower scoring beer might be better representation of a particular beer styles so solely basing on Untappd scoring is not the way--  Think of a certain Michelin guide--especially regarding street food--ask the locals if they all agree with the list?

问5：-高评分作品就一定是指标性作品（Benchmark Beer）？

当今很多啤迷/新朋友都会使用诸如Untappd这样的评酒APP来记录或点评自己喝过的啤酒，这是类似大众点评的网上评酒社交媒体，本身也会根据算法排列出不同类型风格作品的各式“排行榜”，既然是排行榜那就会有排名高低，不过要说某款高评分作品一定是某类型风格啤酒指标性作品的话那就见仁见智，因为有可能评分较低或所谓排名没有那么靠前甚至前十不入的作品才是啤迷/酿酒师们公认的指标性作品。情况或许有点像是跑跑人街头美食指南那样，有人捧为美食圣旨，有人则不置可否。

WEEK 224---Beer is Delicious?

 

"is craft beer really that special? would it be like eating Durian for the first time that it's either love it or hate it sort of reaction?"

"what type of craft beer is special but at the same time easier to drink for total newbie?"

I was asked these questions sometime ago by someone rather curious about craft beer but clearly has some "concerns" before drinking any.

最近被对craft beer感觉好奇的朋友问了两个问题：-

一是啤酒真有那么好喝吗? 会不会像吃榴莲那样反应两极化没有中间点？

二是有什么比较适合第一次接触craft beer的易喝型啤酒，或者说比较特别但让人接受度高类型？

第一个问题相对有趣，因为这是个实际上没有一致答案的问题，往较极端角度来说感觉喝craft beer是有可能像吃榴莲那样第一次接触反应很大机率会两极化的不是很喜欢就是接受不来。

不过，这样说其实也将craft beer过于简单化，实际情况是这个另类美味啤酒世界中不同类型风格/风味选择很多，虽然有比较独特不是那么平易近人口味作品但也有不少易喝类型可以选择，换个角度来说并不会像吃榴莲那么反应两极化因为从之前只喝大厂啤酒到开始接触craft beer之间，易喝类型作品确实能为另类啤酒风味带来的味蕾冲击提供一定程度缓冲空间，只要不是第一次喝被吓到落荒而逃就可以更好的逐步领会这个啤酒世界的特别。

It's quite interesting to hear someone curious about craft beer would link eating Durian(commonly accepted that it can be either love it or run away from it for first-timer) to drinking craft beer for the first time--though I was tempted to say certain types of craft beer have the potential to trigger that reaction from first-time drinker--on a wider note--considering the different types of craft beer styles available for newbies--it is only fair to say that craft beer is no where near Durian to trigger "run away" reaction simply because there are some "newbie friendly"styles of beer available.

以下是一些比较平易近人或相对特别但仍易喝型啤酒类别：-

Here are some:-

1) Lager

It's not far-fetched to say most ( if not all) who are beer geeks now started from drinking Macro Lager--and most certainly that's how "taste of beer" was established/ingrained in most people's impression of BEER.

But then that's not the whole truth about beer--in the world of craft beer--taste of beer can come in many different forms--even Lager would taste so different from what most people think a LAGER taste like.Try a well made craft version lager and your beer perception will be changed forever.

1）Lager(拉格浅啤）

说几乎所有（就算不是也会是绝对大多数）消费者第一次喝到的啤酒味道就是拉格啤酒听起来武断但也八九不离十，因为市场上绝大部份大厂啤酒都只是拉格类型，也可以说就是一般人印象中“啤酒味道”来源，当然这并不是啤酒风味全部真相，因为在craft beer世界中啤酒风味完全不单一相反的非常多样化，而且就只是拉格类型来说，高手酿坊做出来的拉格跟大厂作品有截然不同风味层次表现，不能同日而语。

2)Pilsner

To put it simply--a Pilsner is a "richer" version of lager in terms of body & hop influence but still very much on the easy drinking & refreshing category.

2）Pilsner（皮尔森浅啤）

酿造技术观点上其实是拉格分支类型啤酒，酒类型名称与捷克有关而且可以再分为捷克式，德式，美式等等分流，但整体简言之是不同水质，麦芽（或粟米/大米），酵母和啤酒花等四大酿造原料区别带来的酒体风味差异，虽然也还是很清爽易喝类型不过对比拉格而言会有较明显啤酒花风味影响痕迹。

 

3)Pale Ale

Whenever the term "ale" comes into play, it would mean that the beer is a thicker/bigger type of beer than a lager or a pilsner( generally speaking but there are exceptions depending on beer styles)--there are many different beer styles under the "ale" category--pale ale is one of them & can taste lighter or "heavier" in terms of hops influence depending on which areas it comes from but perhaps most definitely depending on the mood of the brewers.

3）Pale Ale（淡啤）

举凡Ale类型啤酒都是比Lager类型酒体更厚实风味表现更浓郁的啤酒类型，差异主要来自酿造温度和酵母选择，Ale类型很多不同风格作品中，Pale Ale特别是美式风格具有相当明显啤酒花甘香风味表现但仍是相对易喝类型啤酒。

 

4) Table Beer

From tradition point of view this is a style of beer with very low ABV that it's usually on the table during lunch/dinner time where children can be allowed to sip on some of this easy drinking low alcohol content beer as some form of fit for all beverages. With abv as low as 2% to around 4%, table beer is a style deemed by some as "plain water" beer but a well made one can be of layers and tasty it would surprise you.

4）Table Beer（餐桌啤酒）

在欧洲传统中这是会在用餐时出现的非常低度啤酒，由于酒精度很低会让一起用餐的家中孩子一起享用。这类型啤酒至今还是一些欧美高手酿坊的常态款作品，是可以在酒精度介于2-4%的“淡如水”作品中喝出层次感易喝美味啤酒。

 

5) Fruited Sour

Don't take the word "sour" too mater-of-factly--it's not just about sourness but rather most of the time it's either sweet/sour, or very much on the sweet side. Quite a popular beer styles these days--it can look and taste more like a milkshake or even a blended sundae than your typical beer--can be rather pleasing as wel as misleading at times with it's "nothing like beer" look & taste.

5）Fruited Sour（果泥啤酒）

近年很流行，无论酒体浑厚程度，颜色外观甚至口感都像是喝着水果奶昔，好多时候喝起来感觉完全不像啤酒的啤酒类型，跟英文酒名称字面意思不一样的是，啤酒类型并不是只有酸味呈现，更多时候是甜味水果或酸甜味水果风味。

6) Cold IPA

IPA is the most commonly seen/available beer styles in a bar/bottle shop--be it the now mainstream NEIPA or the slightly "forgotten" old school traditional IPA--these are IPA which could caused some palate shock to first time drinker due to either the thickness/cloying sweetness/back end hop influence of NEIPA or straight in your face traditional IPA pungent burst of hops "attack". 

Is there a milder IPA available? Cold IPA is the answer--designed to drink like a lager style IPA--meaning lighter/easier to drink but still an IPA--probably something more suited to a newbie wanting an IPA for the first time with lower risk of being scared away by either of NEIPA or Old School IPA.

6）Cold IPA（清爽型印度淡啤）

印度淡啤（IPA）是专卖吧/瓶子店中一定会看到的类型风格，强调甘苦味的传统IPA有可能会吓到第一次接触新朋友，而几年前风行一时至今的类果汁NEIPA也可能过于浓郁或过甜腻口让人喝不惯，Cold IPA概念是喝起来像拉格的清爽型印度淡啤，当然还是会有啤酒花鲜香甘苦风味但相对比较轻盈，想一嚐啤酒花风味又想喝较清爽酒体作品的可以试试。

WEEK 223--BARS which have dissappeared

News about the sudden closure of  Himmeriget in Copenhagen came about a day before the early June newspaper column publishing date--it was indeed a surprise & somewhat sad news to me & a few friends who have been there during MBCC week some years ago.

This is a bar which hosted a few of us back in 2016 & 2018 MBCC week, had quite some significant bottles here--including a Batch 2 3Foenteinen Zen Y Frontera, also some different years Cantillon Blabaer & more....

上期说起在哥本哈根啤酒庆典的三次啤酒天堂经历，其中一张照片是每次到必定会去不只一次的重点酒吧Himmeriget，不料就在专栏见报前一天收到啤迷朋友发来消息说这家酒吧I已无预警宣布结业，突如其来消息让人意外/惋惜，因为这是一家无论啤酒泵上选酒或只能店内开喝瓶子清单都会让啤迷感觉开心兴奋的“精品店”。

*后记：据曾在哥本哈根当过两家专注天然发酵酸啤专卖吧店长的比利时啤迷朋友说，新老板接手後会转变为易喝型捷克风格酒吧 。

哥本哈根这家店的无预警关闭让人想起这些年来个人craft beer历程中具有一定意义和作用但在新冠疫情来袭前因为各家不同原因已不复存在（或永久关闭或已搬迁新地点）的几家重点酒吧。

The closure or rather the change of ownership/format of this geeky bar somehow triggered memories of some bars which were of certain level of significant meaning during my craft journey but have either vanished or no longer operating at original location/s.

Singapore--The Great Beer Experiment

This is a bar which marked the only time all 5 of us from the KLtastinggroup went "overseas" as a group--yes we did also went to some other places in Singapore during the trip but this place was the one we spend basically the whole day--located back then at a community mall in PasarBella, this bottle shop/bar was conveniently located in an area surrounded by food/snacks/cheese--perfect for in between beer break/snacks/food...

新加坡

The Great Beer Experiment 

开在较外围地区综合美食和生活采购于一体的旧式购物中心内，是新加坡早期的瓶子店酒吧，2015年我们五位本地瓶子分享会成员第一次（至今也就那么一次）全员出动到国外时这家是当时重点关注。店内以欧洲瓶子特别是北欧和比利时酿坊为主，也有为数不多的啤酒泵选择，当时来说有着好些吉隆坡找不到的好酒，酒吧就开在有着各种食物选择的区域，可以边吃边品尝好酒，五个人在这里基本呆了一整天，在当时来说是一次让人心情愉悦的品酒聚会经历。

*后记：这家店多年前已搬迁至其他地方，至今仍在营业中。

This place primarily focus on European breweries--back then there were selections not easily available in KL even though it was mainly Belgian, Dutch & Scandinavian selections.

Note:this bottle shop/bar is still operating but no longer at the original location.

Kuala Lumpur--Taps 1MK

Those who knows me well would know that except for the beginning 2-3years--I hardly come out to local bars for beer--but this particular local craft bar which no longer in existence is of quite significant meaning to the 5 of us from KLtastinggroup simply because back then this is THE meeting point for all of our sharing sessions--it was the most active period of the group where sharing sessions were rather frequently held than the total of last 4-5 years.

吉隆坡

Taps 1MK

开在满家乐（Mount Kiara)一家购物中心，当时来说是吉隆坡Taps酒吧第一家分店，除了最开始喝craft beer大概两三年左右，一直以来个人绝少出外在本地酒吧找酒喝，会提起这家是因为这里算是我们五位本地瓶子分享会成员最活跃时期的定点聚会场地，和酒吧老板协议好只在酒吧不忙碌的下午时段进行私人瓶子分享会，在这除了跟成员们聚会，也有新加坡啤迷朋友们，在哥本哈根认识的英国啤迷朋友飞来吉隆坡，在这里有过瓶子分享会。在这里我们有过不少次的首嚐经历，比如第一次分享美国高手酿坊黑啤，农场风格啤酒，蜜酒，比利时天然发酵酸啤等等好酒。分享会成员中也有人在这里办私人小型结婚庆祝活动，再回望仍觉得这是分享会最活跃时期的重点场所。

*后记：酒吧关闭後搬迁至Desa Park City新址後也已关闭，至今位于Changkat Bukit Bintang本店仍在营业。

In fact this place has seen us sharing with a few geek friends from Singapore, as well another friend from the UK who flew in with bottles for share.

Back then we had an understanding with the owner that sharing sessions only to be held on non-peak daytime hours--this is essentially the only branch out bar at that time for Taps and it's location means it's a halfway point for all 5 of us, had some of the group's first big stouts/lambic/mead/saison and so on here.

note:-this bar moved to Desa Park City few years ago but also closed down--the original Taps at Changkat is still operating though.

Tokyo--Craftheads Shibuya

Those who been around craft beer circle for quite some time now would know this place--perhaps to some this is an opinion deviding bar--some would think this is an expensive bar(especially if you are an American or been staying in the States) since the place is famous for carrying some big USA beweries back then--names such as Alesmith, Hair of The Dog & Three Floyds( with DarkLord bottles available)--while some geeks do viewed this bar as significant place to be especially if you are looking for those 3 breweries beers in particular.

We all know this bar is no longer in existence since end of 2018--for geeks who went to Tokyo during MBCT18 and happened to be at Craftheads when quite a few US brewers were at the bar--it was in a small way nice ending scene for a bar scheduled to shut down not too far after that.

東京

Craftheads Shibuya

提起这家开在涉谷神南小区的酒吧，亚洲很多较资深啤迷都会知道，某种程度来说，这是一家有可能口碑两极化的酒吧，因为重点酒单是当时几家在亚洲难寻美国出名酿坊如Alesmith, Hair of The Dog，Three Floyds等作品，一些人（特别是美国人或在美国待过）会说这家价格贵所以不推荐，另一边就有觉得喝多几杯便宜但水平一般啤酒不如给多点钱喝上一些高水平，自己很想喝作品的啤迷们。

个人craft beer历程来说，到访東京开始的两三年这家酒吧是绝对重点关注，就算较后期有其他新酒吧新酿坊分散了注意力但一直到2018年宣布永久关闭前人在東京时还是会去看看酒单选择性喝一下。

适逢2018東京啤酒庆典，在年底永久关闭前酒吧迎来了海外酿酒师和啤迷们相聚一堂的纪念性画面，是当时在场大家的美好记忆。

*后记：酒吧关闭後在三轩茶屋以混合型居酒屋形式重新营业但已在今年宣布结业。

WEEK222--MBCC 2024--which i did not go....

 

MBCC 2024 was held mid of May this year--of course I was not there to participate--in fact it's been quite a long while since i last set foot in Copenhagen --since 2018 to be precise.

刚过去不久的五月第二个周末丹麦迎来了全球不同地区啤谜集聚在哥本哈根共同度过为期一周有多的MBCC 2024啤酒庆典。

身在吉隆坡的我这次当然没参与其盛，实际上自2020年原计划和之前一起去过两次的本地瓶子分享会成员再加一位还没去过年轻成员组成吉隆坡四人团的哥本哈根啤酒庆典之旅被新冠肺炎疫情按下停键後，虽然啤酒庆典自2022年开始已复办三次，但感觉好像时机已过，我们几位对再次启动2020计划没有了那时候的动力。

In 2020, there was a plan with 3 of the KL tasting group guys to go MBCC again--but as we all know the plan was put into an abrupt halt as Covid paused the world into various stages of lockdown. And somehow since then the urge to revisit MBCC has sort of died down among the few of us.

这样是不是说MBCC参与酿坊阵容水平有所下跌所以不再有吸引力？其实除了2022年(更正-应该是20/21年）那次酒单和酿坊阵容有明显期待水准以下之外，以今年阵容来说参与酿坊无论是成名已久还是后起之秀可说都是顶尖或高水平级别，所以并没有参与酿坊阵容薄弱问题。实际上，动力不再的因素有几个，个人时间财力心态等排除不说的话，疫情导致的全世界当时封锁停摆然后突然某个时间点开始网上有机会能买到一些之前可说几乎不可能网购到的欧美顶尖酿坊作品一定程度上舒缓了身在亚洲啤迷难以买到欧美顶尖酿坊作品的渴望，换句话说就是因为有时候很想喝到的好酒可以欧美直送到本地安坐分享，再考虑到飞去欧洲的旅费开支时差，还有就是在哥本哈根那一周的密集式（有时感觉像愉快开工那样需要赶场）的啤酒庆典氛围喝法等客观因素，加上本身自2015第一次去已参与过三次，有幸参与见证了比如美国顶尖酿坊Hill Farmstead主创人Shaun Hill在2016年不仅出现在节庆日两天四场活动亲自为啤迷倒酒，还带了很多好酒包括绝对限量瓶子的ANN/ART在Warpigs酒吧办了场至今仍被啤迷津津乐道的占领酒吧活动，还有就是同一年第一次参与庆典活动後人气更涨的比利时天然发酵酸啤小作坊BOKKE（当时还用着旧名称Bokkereyder），也是除了参与庆典日的两天四场也在另一家米吧旗下专攻酸啤/农场风格啤酒类型的酒吧做了一次很小型占领啤酒泵推介活动。去了三次当然还有其他让人很有印象的节庆日或之前周边活动喝到的其他酿坊作品，新旧啤迷朋友，整个活动周期散发的啤酒天堂氛围等等都是让人享受和怀念的。或许也因为有幸参与了一些顶级酿坊活动所以2020年那次去不成後慢慢的好像就能放轻松觉得再不去也可以了。

As to why the urge is no longer there--was it due to any drastic drop in breweries standards or line up ? The answer is no--except maybe for MBCC 20/21 which was delayed and held in October 2021 which somehow saw an overall drop in standards/line up--the subsequent MBCC have seen high standards line up attending, so line up is not the reason why personally speaking I have kind of rule MBCC out of the picture for beer travelling--mainly due to these factors:-

1) During Covid time--somehow some breweries which usually unavailable online for non-members (or those not staying in say USA) have "miracurously" appeared online and let geeks living in Asia a chance to try and buy something--also when master brewery like Cantillon also made occasional online sale(though it's still very hard to get a chance to buy a pack)--things has somehow changed for the better for geeks like us who live in KL where top notch selections are basically not available in the market. With the help of geek friends who managed to secure some long wanted bottles/cans--the need to fly out for beer has somehow reduced. It's true that when one can enjoy some really nice brew directly flown in from overseas with fellow geek friends locally--hence all the factors/costs involve when flying out for MBCC will become something to ponder.

2) Personally speaking--to be at Copenhagen for a week--with it's all actions--almost non-stop activities lining up during the 7-8-9days right up to the 2 days 4 sessions fest on Friday & Saturday itself--it's really hectic and at times felt almost like "working"( of course a very pleasurable one)--try ask those who already lining up for First Day First Session before 9am and you will see what i meant by that. Personally I guess I might not be enjoying as much those hectic schedule as i did back in 2015-2016 or 2018 when there.

3) Yes i did went to Copenhagen 3 times purely because of beer--2015 was my first trip--back then it was still being called CBC(Copenhagen Beer Celebration)--later on renamed as MBCC to better reflect who's running the show. Having been there 3 times--I was happy to have been there when Hill Farmstead took over entire Warpigs bar + outside additional taps for a never before( and perhaps never will be?) epic event--also was there when Bokke was still using the name Bokkereyder and did a really mini tap takeover at Koelschip & also joined the fest for the first time--both events happened in year 2016.

虽然不久前有提起过说因为啤酒庆典主办方Mikkeller丹麦本部出售20%股权给也是丹麦的C品牌商业啤酒大公司以借助对方销售渠道力量提高Mikkeller啤酒销售量的消息让包括个人在内的一些啤迷觉得这是很有讽刺意味的商业决定，也感觉可能会对这次MBCC带来不好影响比如一些原已计划参与的酿坊退出，不过从最终参与酿坊名单来看上述猜想并没有发生，好些盛名欧美酿坊都参与，商业决定没有让不少啤迷不想看到的局面发生，会这样说是因为那些年来无论是参与酿坊阵容，一周中不同酿坊占领啤酒泵或瓶子首卖活动，再到周末为期两天共四个场次的庆典日，从酒单到氛围哥本哈根啤酒庆典的的确确是craft beer界非常重要的顶尖啤酒节庆。

I did posted my opinions on social media when Mikkeller annouced their decision to joined hands with CARLSBERG that this business decision would see some participating breweries pulling out of MBCC2024--that did not happened and honestly im quite pleased it stayed intact because business decisoin aside MBCC ( or CBC when i first participated) is a fest that played a vital role in my craft beer journey--it really played a part in opening up my eyes/ears/palate appreciation level--though the bars activities during that particular 7-8-9 days too played an important role but to put it shortly--if it wasnt the fest--i would not have travelled so far out to CPH.

从个人对哥本哈根啤酒庆典的经历和感受角度来说，抛开上述商业决定不说的话，这个汇集了主要来自欧美盛名在外顶尖酿坊和后起之秀的啤酒节庆是很难得的一个活动，能在一周内聚集了那么多高质量啤酒/蜜酒于一个城市空间确实是平时难得一见的.

至于以后个人是不是会在啤酒庆典期间再回到哥本哈根其实并不重要，重点是只要参与酿坊阵容继续保持高水平，那还是非常鼓励没去过的新朋友们去一次，特别是如果住在亚洲某个城镇然后没太多机会喝到高水平欧美顶尖酿坊作品的话，哥本哈根啤酒庆典是能让人打开眼界和提升味蕾水平的一次高水平体验。

Personally--it is not important at all if I would have the chance to visit Copenhagen again during future MBCC week--but I would say that it's a fest very much worth all the hassles/costs to travel for if you are a geek and yet to visit during MBCC week--it's a fest that could raise level of appreciation especially for newer friends who are seeking to elevate his/her appreciation level.