WEEK 13---chit chat with TOBIAS--TO OL--PART 1/2

TO OL 算是比较早期出现在吉隆坡这个撞意啤酒小沙漠的北欧品牌。

本地能喝到的不只是TO OL不同类型瓶子，也不定期会以“鲜啤”姿态通过啤酒泵出现。

撇开被普遍视为MIKKELLER得意弟子的直观，TO OL的啤酒是有趣，好喝的。

最近在新加坡啤酒节喝到他们的春酿BLOSSOM，是低酒精易喝淡啤中有丰富口感的类别，非常可口。

通过酿酒师之一TOBIAS的言谈可以稍稍了解，酿酒，卖酒，出名这些事对TO OL并不会造成什么捆绑或负担。。对他们来说，酿自己喜欢喝的酒还是最主要的事。

KL is a sort of small desert when comes to craft beer choices.

TO OL is one of few European craft brews available locally since the dawn of craft beer movement some 2-3 years ago...

Having tasted some of TO OL's varieties of craft brews, this week we talk to TOBIAS( one half of two young men who helm TO OL)

To many a beer geeks, Tobias & Tore started brewing with Mikkel( of Mikkeller) in the school kitchen and went on to the world stage is a well documented story. (that's not the topic here, but What's interesting from a Asian viewpoint is that brewing beers in SCHOOL is considered something outrageous and would never be condone by any "normal schools" here in Asia...:)

THIS is the chit chat ( part 1 of 2) with TOBIAS:-

Q;-some of your beers were given certain names( fuck art..bigger than yours...)--under what circumstances were the names given?

TOBIAS:-The name can come up as an idea and then we figure out which kind of beer it is. Or we get a really good idea for a beer and then we need to find a name. Some of our names trace back to old friends, some names are just purely invented for the process.

Q:-is brewing beers still a fun thing to you and your team?

TOBIAS:-Yes, brewing is still fun. My education is a master diploma Brewer. So you kind of like chosen a life where everything has something to do with beers. However, I would say that cleaning a mash/spent grains is the kind of work you don't miss all the time. Our "team" is still just me and Tore. We got Kasper Ledet doing labels and Mikkeller helps us out in the warehouse. 

Q:-any moment where adjustments needed mentally since your beers became internationally accepted?

TOBIAS:-I think i still don't understand the size we have grown to. I remember when we had homebrewed 2 cases of beer and tried to sell them. Back then, 2 cases of our beer was a lot. Today, we make a lot more but it still surprise me everyday...

Q:- is there any set time period for you, your team members that a certain new beer has got to come out within that time frame?

TOBIAS:-No, you can't force creativity. And that’s the beauty of gypsy brewing. We don't need to make a volume each month to pay investors or the bank. We are 100% independent and so we can make the beers we like when we want to do it. That's why that some months we make just 1 new beer where other months see a big release of new beers. We don't guarantee people a constant flow of new beer. It's like an artist, he makes a painting when he's ready to do it, not because someone commissioned a new painting.

Q:-if you were to picked any 3 cities for beers and beer alone, which cities would that be and why?

TOBIAS:-Of course, Copenhagen, We really like Copenhagen and the craft beer community. We have a lot of friends here. Besides that, Stockholm, Sweden, is a really vibrant city with a lot of focus on good beer. Lastly, perhaps Malaysia and the other south-eastern Asian countries. I can feel that the craft beer movement has just begun and there is still place for a lot of new beer geeks to start drinking good beer. 

NEXT WEEK---chit chat with TOBIAS--part 2/2

WEEK 12- STOUT is not the only BLACK

一说到“黑啤”，有常去咖啡店的，大概都会看到很多人在喝 “黑狗”。

在本地，基本来说，很多人的认知是，黑狗就是黑啤。

事实上，黑狗当然不是黑啤的全部。

这一期就很浅显的聊下，黑色啤酒有什么其他选择。

AS the title suggested, this week's column is about black beer.

From a local point of view, the term "black beer" has always and only been associated with a big factory beer that is the most popular drinks at coffee shop, as well at some bars.

In reality, that is not the whole truth.

This week's column is a brief intro about what other "black beers" are available, in particular locally here in KL..

Quotes:-
"In the world of craft beer---black beer can be in the form of a stout, a porter, an imperial stout---or a black IPA, dunkel German beer, Belgium strong dark ale...but we shall keep it simple and just talk about STOUT, PORTER & IMPERIAL STOUT( also referred to as Russian Imperial Stout due to historical reasons)

"A stout, porter, imperial stout would mostly have roasted malt, dark chocolate, coffee influenced as "base", but then the variations from there on can be so out of this world with so so many different taste..."

"Of the many many different taste a stout, a porter or an imperial stout can produce----peppery, chili, vanilla, bread, smoked salmon, salted bacon, soy sauce, vinegar, nut, pine, various types of vegetables & fruits....not to mentioned those more complex beers that went through the process of whiskey/bourbon/wine barrel/cask aging"

"Be it black beers from Europe, US, New Zealand or Japan, we have some nice selections here in KL...including bottles and on tap...so just go out there and find something that suit your taste"

NEXT WEEK---TO OL & chit chat with Tobias Emil Jensen

WEEK 11-local craft movers---Ales & Lagers

延续上期本地撞意啤酒文化推手介绍，这期跟小小瓶子专卖店ALES & LAGERS 聊聊。

有去过的朋友会知道，本地渐渐可以喝到比较多很不错的美国瓶子，基本都来自这里。

对喜欢选择的朋友来说，瓶子小店渐渐自成一格，能找到更多不同啤酒是件好事。

本地撞意啤酒文化是还在起步阶段，不过，星火可以燎原，多一个人欣赏/赏味，撞意啤酒文化的散发就会加快一步。

This week we talk to Ales & Lagers, the only craft beer dedicated bottle shop in town(it kind of felt like treasure hunting for those who try to find the tiny shop "hidden" within the row of shop lots linked to Publika mall)

Here's the main content of this week's column:-

"I think we Malaysians don't know much about taste, we always brag about our food but not many can describe what they like( when it comes to beer selection), due to the dominance of commercial beers which don't have much taste"

This is the word of Kennhyn Ang, owner of ales & lagers.

And this is the challenge facing many cities where craft revolution is taking place, Kl is no exception.

In contrast is the passion for food where we locals would drive a long way out just for a meal or two, but when it comes to beer selection, it's almost non-existent, people are very happy with a cold glass of any beer so long it's cheap, and better still if the place is "happening".( drinking beers is about different taste & selection? never heard of it...)

As well not surprisingly, the other challenges facing the local craft scene is price factor and brand recognition issues where the big boys been pushing so hard on marketing and branding for all those commercial beers which sort of drown out the senses of many who thought the world is beer is only such...

The growth of Ales & Lagers during the last one year plus has proven that all is not lost, according to Kennhyn "there are many locals who know their beers and would happily pay good money for good beers which they perceived as more value for money"

One of the observations from him is that "female drinkers are more adventurous compared to guys as they are more willing to try new beers as guys would mostly go for higher abv"

As for communicating with new craft drinkers, Kennhyn is of the opinion of "sometimes the less said the better, just pick up the beer and drink..."(his favorite line---don't think too much)

for those who somehow reluctant to try new things? " i  won't try to convince them, maybe just sharing some beers...:)

In a nut shell, maybe this is what spreading the love for craft beer is needed...the simple act of sharing & drinking.

Don't think too much....


NEXT WEEK--brief intro to Black liquid

WEEK 10--the hands behind the local craft movement-Taps Beer Bar KL

本地搞CRAFT BEER生意的不多，开店卖撞意啤酒的，目前也就那么两家。

这期是TAPS BEER BAR KL的小介绍。

如果你是刚发现本地有CRAFT 喝，很好，你已经知道哪里有的喝了。

下期会有另一家小小BOTTLE SHOP的介绍。

This week and next is all about the people & business operators in the local craft beer movement here in KL.

here's the almost full text of this week's column:-

Craft beer has only been around for 3-4 years here in KL.

The scenario is that--not many locals appreciate or know how to appreciate craft beers. To invest energy, time and money into the business of selling craft beer? even lesser, simply because this is not a business that would bring in fast/big money.

Fortunately, there's still some people who believe that the local craft beer market would eventually grow and invested.

There's only two craft beer dedicated places for now--1 is a tiny bottle shop( ales & lagers)--1 is a sizeable beer bar--Taps beer bar KL( with another new bar opening in June at One MK)

The reason+motivation for starting Taps is very simple--there's distinct lack of choices, no good beers in the local market. Hence the thought of opening a 100% craft beer dedicated bar.

Now close to third year in operation, what are some notable changes? 

One of 5 cousins owners of Taps--Alvin Lim "Its very very far from what we imagined it to be. We are growing but too slowly. Singapore market is ahead of us by 5-8 years...."

(Dearest Malaysians, while we are always proud of our food, and at times proudly telling that to our Singaporean friends. What is obvious is that we are lagging behind when it comes to selecting beers. We have always thought that factory beers are the whole and only truth about beers. Well, it's a bit like a foreigner who have only tasted chilled Thai durian and ask...."what so special about Malaysian durians? is it not the same? is it not just the same one taste?)

*for the uninitiated---here's a little Swede story about durians--enjoy----http://www.thestar.com.my/News/Nation/2014/05/25/Swedes-love-at-first-bite-durian/

The first year of operation, a hard year?

Alvin"Yes of course. The first year was a struggle because people thought we were crazy and no one wanted to give it a try. Thanks to a lot of our friends who tried to spread the word and invite people to the bar to try craft beers."

Any positive changes?

ALvin"the demographics of craft beer drinkers. It used to be 95% expatriates but now I dare to say its almost 50/50. 

"3 years ago nobody knew what craft beer was and today maybe 1 out of 20 drinkers will know. So its growing but very slowly."

"Also, we have seen a small growth of women craft beer drinkers.These are women who hated beer because it had a weird taste but after having some craft beer , their perception changed."

Operating a business where the market is still immature is not easy...

Alvin"The challenges that we face every day is trying to convince people that it’s not much more expensive than then mass produced beers. I think it’s about brand familiarity.  People in general won’t buy something that they are not familiar with."

(on the surface the price of craft looks to be higher than factory beers. that's until one truly understand the choices available and the "true" value of craft---then one would probably buy a few tasty craft beers than a dozen of "cheap" factory beers...)

What other "headaches" facing local operators?

"Malaysia has one of the highest tax in the world and that makes it very difficult for us to cut cost because its something we can't avoid. Also importing beers into a Muslim country can be very tricky most of the times."

"Not enough outlets doing the same as us. We would like to see more restaurant owners sell craft beer and increase awareness about the products."

Think we gonna see more craft beer operators coming into the picture soon?

"Honestly, no. The margins are too low and it takes too long to get a return of your investment. People always say Wow your bar always full on weekends means business is very good but that’s obviously wrong. Quite a few people have approached us about franchising but after showing them the numbers, they realized it’s not the best way to earn money. This is a true PASSION business.  You have got to love what you do and don’t think about immediate profits."

Dear fellow Malaysians who really knows about good food....what beer have you been drinking lately?

NEXT WEEK---talking to ALES & LAGERS  

WEEK 9--Monk Brew--brief intro to Belgium Beer

这期说的是比利时啤酒。也只是浅浅的小介绍。

除了占据市场的普通大厂啤酒，近几年进入本地市场的有德国和比利时啤酒。

这些德国和比利时啤酒绝大部分属于大厂啤酒。只有少数是CRAFT BEER。虽然和邻近城市比较，我们的比利时CRAFT啤酒选择不太多，不过，情况在慢慢好转中。

这星期，本地市场就出现了ROCHEFORT系列（6，8，10）还有WESTMALLE的DOUBLE和TRIPLE。。。

比利时啤酒是博大精深的，还请大家慢慢发掘，品尝。

This week is a very brief intro on Monk Brew & Belgium beer

Here in KL we certainly Do Not have that many choices available when it comes to Belgium craft bottles, however for those who particularly love Rochefort( 6, 8, 10) & Westmalle(double & triple), there are some bottles available here in KL this week...

Quotes:-

"if the US brewers been creating waves in the craft movement with some crazy crazy beers---some of the more traditional Belgium brew seems like a Kongfu Grand Master, calm and steady, well respected"

"the use of the X sign in the old days to indicate if a beer is  DOUBLE*XX, TRIPLE*XXX or QUADRUPLE*XXXX  is a good way to understand the strength of a particular beer as the well hidden alcohol in some beers would cause unnecessary "problems" for those who are unaware of the strength.."

"KL has seen some nice Belgium bottles, but these rare, highly rated beers usually come and go in a whisker..."

NEXT SUNDAY---intro of TAPS BEER BAR KL