WEEK 173---craft beer can go Bad(but avoidable)

Many newbies are quite confused( or rather clueless) when it comes to question of which beer is good for aging, which beer is not good to keep beyond certain period of time despite the fact that storage info mostly can be found on bottle/can labels.

有人问说，啤酒到底是耐存放的还是易坏不耐的，答案其实不一，在craft beer世界里，有的类型啤酒属于不耐存放时间长了会变味型，但也有不少是可以存放至少几年到十多二十年以上，或者说需要一定时间陈放之后才更好喝类型。

抛开上述情况，基本来说，啤酒的确有可能会变坏，这或许是好些只习惯从超市买酒消费者并不知道的事。

以下是可能导致啤酒变坏的情况：-

It is worth noting though--that regardless of beer styles--craft beer can go BAD due to some reasons--some before it even reaches your local bar/bottle shop--and some after.....

Here's a few scenario when beer goes bad:-

Infection/感染

Beer brewing is kinda like cooking--you need a clean kitchen as well avoid any situation which might taint the ingredients before cooking--during cooking--even after cooking.

这个词在全球疫情肆虐的现在听起来有点刺耳，虽然啤酒的感染问题跟肺炎疫情一点关系都没有，但基本道理是一样的，意思是原本应该“健康”的啤酒因为某些原因被感染，也因此变坏了。

啤酒会被感染的情况大致有几个，包括从酿造期间，到装瓶装罐，甚至是已装桶完毕送到酒吧上啤酒泵时都有可能出现感染问题。

先说酿造期间感染，啤酒是通过一定工序去酿造的，在craft beer世界里，除了麦芽，酵母，啤酒花和水四大基本原材料之外，不少啤酒也会随着酿酒师想呈现的风味而加入各式各样蔬果香料食材浸泡提味，有不少啤酒会经历在其他酒类旧桶中陈放熟成至少一次有时两次的时间工序（barrel aging或double barrel aging），在酿造期间经历的每一道工序都存在出现人为疏忽的可能性，当然这种可能性的高或低很多时候取决于酿坊/酿酒师们对酿造环境卫生还有自我要求有多严谨，一般来说，酿坊会在酿造期间出现感染问题的例子并不多见。

至于装瓶或装罐期间发生的感染问题，基本或是由于瓶子或罐子的事前消毒不完善又或是输送酒的导线或瓶子罐子盖子封口部分出了问题，同样的，如果酒吧不定期保养清理啤酒泵管线的话，一旦通过肮脏被感染管线输出再到喝酒人杯子的话，就有可能会出现类似过期变味奶油或其他不好的气息和味道，这种情况下原本没事应该很好喝的啤酒都变味了。

And of course beer will need to be packed for delivery--that's a process where contamination might happen due to dirty/infected machines/lines.  Lastly, beer might be spoiled if bar owners/staffs do not take good care of a brewer's works seriously.

In a nutshell, beer can get infected at the brewery during brewing process--or while bottling/canning OR a perfectly fine beer could get infected in a bar due to dirty draft line/s.

Light Struck光害 & Oxidization氧化

Two differing scenarios but both can cause beer to deteriorate vastly---Light Struck happens due to direct exposure under sunlight or very strong fluorescent lighting---this will caused a photo-oxidization reaction with hops and lead to beer becoming undesirably "SKUNKY".

两个不同情况，光害说的是啤酒因为被阳光紫外线或强烈光线直接暴晒照射让酒体起变化然后变坏并发出异味。虽然有研究显示深色瓶子装的啤酒比透明或青色瓶子有着更好的防光功能，而罐装啤酒也有很好的挡光作用，但最好的阻止光害方式仍然是时时注意不要让啤酒被任何强光直接照射。

就像人会老去那样，啤酒氧化是无可避免的自然定律，但如果出现储存不良状况或把本来应该趁新鲜快快喝掉啤酒类型长时间收着造成伤害的话，啤酒氧化状况会加快加剧，一旦氧化啤酒就会老化变味，造成原有应该呈现的风味特质消失殆尽。要注意的是，不是所有craft beer都需要趁新鲜喝的，有不少类型啤酒是适合收藏让酒体风味更成熟复杂圆润的，这些类型啤酒有的因为在瓶子内再度发酵所以不怕时间带来的氧化问题。

Oxidization in a beer is kinda of like human being getting old--it's law of the nature--something unavoidable---hence it's always important to take good care of beers when transporting from point A to point B(more so if international transporting) to avoid aggravating the oxidization process--what oxidization does to a beer--in particular those hops flavours forward beers such as IPA is that it will kill off the supposedly "freshness" of hops and beer in general hence making the beer less or much less delicious than it should have been.

One thing to note though---not all beers need to be consumed fresh--some beer styles would actually be a waste to drink too young/fresh---do take notice that time and proper storage would do wonders to some beers.

On storage & enjoying beer/收酒和享用好酒关键词

Regardless if a beer is one which is best to be enjoyed when fresher (think IPAs/ dry hopped pale ale/NEIPAs/ stouts or porter with lighter adjunct such as coffee beans or tea leaves)  or say something which is best consumed after several years of aging( think Lambic or BA stouts/barley wine and such..)---it is good to treat all types of beer as "perishable goods"which needs proper care especially when storing beers at home--while some geeks would buy proper cellar fridge/s---not all would do the same---the next best way is probably store the beers at a cooler/darker corner of the house---avoid direct sunlight or strong indoor lighting as well damp environment.

啤酒，无论是已经装瓶或罐装或酒吧桶装版本，不管是必须新鲜喝的酒花鲜香类型又或者是可以收藏陈放期待更丰富层次风味的类型，基本都是需要被呵护的“易坏品”。或许对一般饮客来说，要花一笔钱买专门收藏啤酒用的温控雪柜的做法并不实际，所以如果家里有一些需要收藏至少三两年类型啤酒的话，比较容易的方式是把酒收在没有任何亮光直接照射到的橱物柜底下或一些啤迷戏称的“床底下”，重点是黑暗通风不会由于周边潮湿造成容易发霉的环境中就可以。 

最後，无论是在家里还是酒吧享用好喝啤酒，请用干净合适的杯子让酒体有适当的空间散发应有的香味气息，另一个重点是，请给一定的时间让啤酒“苏醒”，不要一口气就干完，那样是喝不出好啤酒应有多层次风味的。

Lastly--when enjoying your beer---always use a properly cleaned/washed glass---it's only fair to treat your beer with the container it deserved since beer do need time and space to breath in order to expand it's full flavours---don't gulp fast as that will not allow one to fully appreciate what's in the brew.

WEEK 172---Don't be Alarmed---craft beer is indeed beer

When it comes to drinking craft beer for the first time (or the first few time) ---newbies always would have different question marks ranging from technical point of view as well as from the angle of perceptions/stereotype :-

有人问，刚开始喝craft beer有什么需注意的入门要点，真要说起来是有的，包括很浅显易懂技术层面的，比如不要牛饮比如给时间让酒回温，同时也有个人对啤酒刻板印象喝酒习惯/观点层面的，比如啤酒是不是就只有/只能是大家传统观念中那种黄澄澄要一干而尽的冷冻爽口冷饮。

上期聊了新朋友刚喝craft beer时关于喝酒方式，用杯，冷度温度等几个需要注意的入门基础浅显技术层面要点，今天来聊些观点看法层面的：-

1) Don't resist / Don't be alarmed

One thing is quite clear---with the long ingrained perception of how beer "SHOULD" taste or even look like in a glass( no thanks to the relentless marketing campaign by MACRO BEER giants since the dawn of mankind)---it is understandable how shaken up a newbie's palate might be during his/her first or first few glasses of craft beer as the taste profile would be so different from what they have used to/ come to expect of basing on MACRO BEER experiences.

Though no official/definitive statistics to show--it is believed that more often than not a newbie would "run away" rather than fall in love with craft beer after the first encounter---mainly due to one key factor---familiarity. Generally human being are against changes---meaning people would almost always stick to familiar comfort zone---no different when it comes to food&beverages. Imagine when a beer is so different in taste profile than the "expected familiarity' of a MACRO LAGER--the shock of something so 'Strange" would put some people off and likely never return---that would be a shame because those initial "shaken up" moments are just temporary resistance due to unfamiliarity---once adjusted---going forward a newbie will be able to appreciate better how different craft beer can be.

1）别抗拒也不需被吓到

虽然没有具体正式统计数字，但有个普遍现象是，一般人第一次喝完後会即刻接受或爱上craft beer的比例其实并不高，更多时候来说会是偏低，有鉴于消费群众长久以来对啤酒“应有口味”的刻板印象，第一次接触到口味多样化，一点也不像印象中那种易喝解渴冰凉“味道口感”大厂啤酒时，对已经习惯大厂啤酒刻板印象味蕾带来的动摇或震撼可以是强烈/巨大的。

心理学家告诉我们，人很多时候基本是抗拒陌生变化的，这当然包括饮食习惯在内，人本能的会先排斥陌生的味道，不少人刚开始喝craft beer时因为感受到完全不熟悉的味道“攻击”会感觉别扭所以本能的抗拒/敬而远之，某方面来说，有点类似第一次尝试吃榴莲那样，有人的大脑味蕾会第一时间被吓到是可以理解状态。但这都只是由于陌生带来的震撼，其实喝craft beer的重点在于通过啤酒尝试不同味道层次，一开始就算被吓到其实也没什么，只要调整一下心态很快就能逐渐领会个中乐趣。

2) Unfamiliar or Strange taste profile is NORMAL

People have their first encounter with craft beer under different circumstances--some because they have beer geek friends/some went on their own due to curiosity/ some though not really sure how but they somehow end up having some craft beer for the first time.....

The world of craft beer is full of different beer styles with very different taste profile---perhaps the one style most newbies/first time drinkers wanted which is easy drinking and remotely close to what they used to in a MACRO BEER is a craft version of Pilsner or Lager(which in truth can be far better/delicious than a macro)---this is a beer universe which will enable newbies to explore taste profile in beer form he/she could never imagine before---the basic taste profile found in food items can be discovered in a beer---from bitter sweet sour savoury umami to smoky roasty or even the strange Funky profile---you name it you will find it.

2）陌生或奇怪口味是正常的

新朋友第一次接触craft beer情况不一而足，有被已入坑朋友带去推坑的，有自己好奇想试的，也有莫名其妙喝了但不知道什么是什么的。无论什么情况下第一次喝到craft beer，或感到新奇惊喜或感觉不合口味甚至感觉惊吓，看在啤迷眼中都是正常反应。

craft beer之所以精彩在于不同风味类别选择非常多，而这其中能让只是喝过大厂啤酒感觉不那么完全抗拒陌生的基本不多（Pilsner/Lager这类口感比较清爽类型是典型例子但其实会比一般大厂啤酒好喝很多），更多时候craft beer不同风味啤酒会让第一次喝的新朋友感受到从没能在啤酒中感受过或想象的多样化味道可能性，简单来说，举凡我们日常食物中能嚐到的酸甜苦辣鲜或是烟熏烘烤甚至LAMBIC特有的发酵发霉腐香（FUNK）等等比较另类味道都能通过酿造过程在啤酒中呈现出来（而且有时比食材原味更丰富多变）。

3)  Exploring deliciousness is the only motive

Of course there can be 101 reasons why people would want to drink a beer( or perhaps no reason needed)---to say the main reason or only objective to drink is to explore deliciousness in a beer can be quite strange a reason/motive to many who are unfamiliar with the world of craft beer.

To many beer geeks--exploring different types of deliciousness in a beer is the main driving factor for some who don't mind the hassle of seeking out beers not easily available locally--or trying to arrange for bottle sharing sessions whenever possible. It's true seeking out deliciousness in a beer might sound like lame excuse---but once you understand where that's coming from---then drinking beer to seek for deliciousness will come naturally.

3）喝酒只为探索美味

每个人喝啤酒的理由动机（或其实根本没有任何理由动机）不尽相同，最普通大概离不开为了解渴或为了兴致情绪需求而喝，但如果说喝啤酒动机只为探索美味的话，听在一般消费人耳中应该会觉得很奇怪或只是酒鬼编出来的藉口。

事实是，对不少啤迷来说，会喜欢上喝craft beer主要或唯一原因就是因为啤酒中各种不同美味可能性是值得探索充满吸引力的。或许，把喝啤酒当做探索美味切入点或者说是最终唯一目标对一些人（包括才刚接触新朋友）来说可能是难以理解的事，不过一旦认识理解接受这个理念，喝啤酒是为了探索不同美味层次这件事就会变得理所当然，自然不过。

4) Split it/ Share it

One common question most newbies would ask is ' with so many different breweries so many different beer styles to drink--how long does it take for one to cover as many as wide range possible? "

The answer is simple--don't drink all by yourself---always try to split up the beers or share with a few friends whenever possible--in a way---<Drink Less Taste More> is the way to go--meaning always try to lessen the drinking volume but do try to drink more varieties possible----Remember, craft beer drinking is about tasting how a beer would taste after the process of how it was conceived/brewed/handled logistically from brewery to your glass--though you can if you wanted to---but craft beer is never about gulping or binge drinking.

4）分着喝更轻松

刚接触craft beer新朋友其中一个疑惑是，不同类型风味啤酒选择那么多，除开个人消费力问题，基本来说自己一个人酒精收受力有一定限度，要喝多久怎么喝才能嚐到更多不同类型风格不同酿坊作品？ 

问题不难解决，找几个同好一起分着喝就可以，这也是为什么不少啤迷之间不时会有瓶子分享会出现，个人来说其实很鼓励新朋友朝向『喝少嚐多』（DRINK LESS TASTE MORE）方向探索啤酒美味，意思是可以多品嚐不同类型啤酒但每款酒都选择只喝少量，重点在于尝味，不在于喝多少品脱。

WEEK 171---craft beer entry level Q&A revision

Anyone who do spent some time on craft beer focus/related social media will know that there are many different types of social media groups be it for specific groups of geeks--or a particular beer style or brewery---as well there are also groups where geeks and newbies alike are welcome in a group...

社交媒体有不少craft beer相关团体/群组/讨论群，有只为狂热啤迷而设的，有为了宣扬特定风格类型而设的（比如Lambic，比如stouts, 比如saison等等），也有适合新朋友的群组，比如香港台湾就有融合啤迷与新朋友脸书专页。

在较多新朋友参与的craft beer群组中时常会出现重复的问题，比如会问某地有什么专卖吧或瓶子店值得去（尽管有关某地的上述资讯已出现多次），也有人会问一些已出现多次的基本资讯，这些都说明了两件事，第一是无论相同资讯出现过多少次还是会有没看到或看过但不记得的人，第二是craft beer圈子会有新朋友加入，很多时候难免会问些重复的。

It is quite interesting (or perhaps not so interesting to some) to note that in a group where newbies are welcome---we tend to see some repetitive questions--for examples questions about where to drink or buy when travelling to another city/state or country---also many about some basics of craft beer drinking such as suitable temperature to drink or to store beer---which beer styles best to drink fresh or to age further---so on and so forth....

开始接触craft beer的新朋友会有各种问题或可能对一些情况感觉疑惑是可以理解的，今天来聊聊复习一些入门基本问题：-

Here's a few very basic Q&A pertaining to craft drinking:-

Q1 : best to drink direct from bottle/can OR use a glass?

A: always best to use a glass

This may seems like a silly question since beer drinking has always been perceived as something straight forward--no thanks in big part to the influence of MACRO BEER marketing since the beginning of mankind.

It is true that craft beer is also only beer--so one can choose how he or she wanted to drink---BUT if savouring flavours/deliciousness in a beer is the main aim--then it's best to always use a glass as beer do need a proper container to let it "breath"/"get warm" in order to show it's full potentials/layers/depth of tastiness( *unless stated clearly by brewery to drink from can or bottle)---similar to when glasses(even decanter) always a must when drinking wine.

**in fact if you can or wanted to---try using 2-3 or more different types/shapes of glasses for 1 same beer--you will find some surprises with the same beer showing stronger/weaker/different characteristics with use of glasses

1）直接拿瓶子/罐子喝还是用杯子喝？

答案： 尽可能用杯子喝。

听起来好像有点莫名其妙的问题，在craft beer出现之前，啤酒想怎么喝就怎么喝，不就是啤酒嘛？

的确，craft beer也是啤酒，想怎么喝也是个人自由，不过，如果品嚐细味啤酒美味层次是目标的话，那建议还是一定要用杯子。（除非是很少有的酿坊在酒标贴纸特别提醒鼓励拿着瓶子或罐子直接喝）

用杯子喝啤酒的必要性很简单，就像喝葡萄酒讲究让酒在杯中散发香气发挥酒体层次那样，啤酒也需要倒入杯中经过回温来呈现应有味道层次变化。

Q2: to drink real COLD or not so Cold?

A: always give beer time to "warm-up"

It's been ingrained in people's mind that BEER HAS TO BE ICE-COLD through years of MACRO BEER marketing strategy.

Again--if your main objective of drinking craft beer is about tasting deliciousness in a beer--then obviously you need to give that glass of beer some time to warm-up( say anything from 10 mins to half an hour or even longer---depending on beer style/how "thick" or 'heavy" the beer is)---it is never a good idea to drink your craft beer COLD as it is almost like chewing on unripe fruits where the full flavours cannot be had.

As for those who believe in adding ICE to your beer---that's all right since likely what he/she can taste is ice-cold alcoholic water---nothing wrong if that's what you wanted.

2）是冷冷喝还是不那么冷喝？

答案：craft beer是需要时间回温的。

长期以来啤酒一直被视为“冰冷解暑的饮料”，这跟大众认知的大厂啤酒营销宣传手法不无关系。

只是，如果你喝craft beer,的目标是为了品嚐啤酒蕴藏美味层次，那就必须让啤酒有时间逐步回温（可以是10分钟到半小时或更久，视啤酒类型风格而定），只有那样才能真正喝到啤酒美味层次，因为太冷的啤酒就像还没熟的水果，味道没能真正发挥。

至于喝啤酒一定要加冰块的，那基本跟craft beer没关系，因为那只会是在喝冰冷酒精水，想加多少冰请自便。

Q3: what's wrong with using Frosted/Frozen glasses?

A: it's NOT good & NOT necessary

A common scene here in Malaysia's beer bars as well as kopitiam( coffee shop) selling MACRO BEER---you will always see glasses stored at freezing temperature so as to deliver that COLD BEER experience drinkers expected/accustomed to.

But cold glasses is not necessary for craft beer--in fact it is a hindrance to letting beer showing it's full flavours potential. Actually the craft beer bars/shops that knows will only have air dried glasses or 'warm-glasses" ---frozen glasses is not needed in the world of craft beer drinking.

3）冷到结霜杯子有什么不好？

答案：是不好，也不需要。

这是本地很多卖大厂啤酒场所惯见的画面，因为啤酒必须冷冷才喝得下去，所以杯子当然也要越冷越好的。

在craft beer世界中，冷杯子是不需要的，懂的店家都只有风干室温杯子，因为无论是冰柜瓶子罐子或上了啤酒泵桶装版本啤酒都已具备一定冷度，同时室温杯子也有助啤酒回温让啤酒能更好的展现美味全貌。

Q4 what does it mean when a glass is full of sticky little bubbles?

A: more often than not it means the glass is DIRTY!

If you were to ask 10 people---likely all 10 will say BEER is something "gassy"--and that BEER always comes with Big Bubbles--that's how a beer should be and always has been....

True that---but not so true in the world of craft beer since different beer styles will display different level of "gassy" characters--some can be so thick and "deep" it has no carbonation whatsoever.

For a beer with nice carbonation--if you find that the glass is full of "bubbles area/zone" inside after pouring---then it's very likely that it was due to DIRTY glass factor---anything dirty/greasy left in the glass will caused this "bubbly scenario" and it's not a pretty sight.

A clean glass is always needed to let the beer expand it's flavours profile in a conducive condition---it's just like eating food--you would not want your food being served on a dirty plate/bowl.

4）杯内出现紧贴小气泡“区块”是什么意思？

答案：意思是杯子很肮脏/没洗干净

啤酒是有气泡的，但必须说的是，craft beer世界中不同类型风格啤酒很多，但并不是每个类型都会有强大气泡表现，相反的有好些类型啤酒只会有很少量啤酒泡或酒体深沉的连一点气泡表现都没有。

入杯後，如果发现啤酒泡粘满杯中形成类似“气泡斑驳区块”的话（可以想象成一面粘到污垢的镜子），无论只是局部或大面积，那基本只代表一件事，就是说明因为杯子没洗干净（或之前根本没洗过），杯中污垢灰尘油脂等等不干净物质不但会让啤酒无法展现应有或晶莹剔透或浑圆有致酒体，也会影响啤酒美味层次正常发挥。

要注意的是，一个干净杯子入酒後会因为啤酒泡关系会出现类似“酒胡须”的泡沫痕迹，一些较浓郁类型啤酒甚至会出现类似“蛋糕奶油”或“果汁残渣”那种视觉上更浓更厚的痕迹，但这些都只是个别酒的性格表现（可以是因为酒体非常浓郁或酿酒添加食材或酵母残渣等因素），这跟不干净杯子导致的“气泡斑驳”现象完全是两回事。

WEEK 170---Do we craft beer culture ?

This is a question asked by a newbie sometime ago--what triggered was -" i have people i know which do not know what's the different between Macro Beer and craft beer---also many don't understand what's the fuss about drinking craft..."

这是不久前跟朋友聊天时候蹦出来的问题，会有这个问题的诱因是刚接触craft beer不久的朋友觉得 ”身边有好些人不知道怎么看待喝大厂啤酒和craft beer之间区别，也不知喝craft beer有什么特别”。

”本地是不是有craft beer文化”是个相当有趣的问题，因为从某个角度来看本地缺乏文化推广其中一个重要元素，但要是因为那样就说这里没有craft beer文化听起来也不对。

Do we have craft beer culture here in Malaysia? this is quite an interesting question---it is clear that we DO NOT have 1 of the 2 crucial criteria essential for organic formation of an active craft community---but to say we do not have craft culture here basing on that factor is not right either.

So what exactly is Craft Culture? well there is no standard explanation or say any stated rules or regulations on this---it's pretty much open up for discussions/ interpretations---people may have his/her own version of what craft culture is all about---for me personally--from the viewpoint of a drinker---craft culture is about choosing to drink better/delicious beer, it's about sharing with like-minded geeks, and it's also about sharing experiences....

“什么是craft beer文化”这件事并没有明文规定，很大程度上也很可能不同人大家各执一词，个人来说，以最简单的喝酒人层面来看的话，craft beer文化就是提倡要选择喝美味的啤酒，同时也提倡跟同好分享好酒，还有就是跟有缘人分享经验心得。

If we take a look at the US/Europe craft development so far---it is clear that in order to have an active craft community there are TWO crucial factors(among others) always in play---No.1 is the existence of exciting local breweries( even if it's Gypsy brewing)--and No.2 is what's available overall in the local scene, i.e. what kind of beers can one get at his/her local craft beer bar/s or bottle shop/s......After all beer is about actually drinking it--no amount of paper study/web study without actually drinking will get you anywhere.

如果以craft beer文化发展最蓬勃的欧美地区过往至今经验来看，要让任何城镇有活跃craft beer社区出现的最首要条件离不开两件事，一是要有精彩的在地酿坊作品，另一是整体来说市场上有什么样的酒可以喝。毕竟喝酒不是纸上谈兵能理解的事，酒当然是要喝过才有机会了解什么是什么。

在马来西亚，第一个条件是不存在的，因为本地至今完全没有在地craft beer酿坊，而且看起来很久的将来也不会有，国情关系在本地就算只是玩自酿（home brew）也是犯法的事，更不用说需要政府特别批准执照的啤酒酿坊。(*政府至今给予生产准证的只有两家大厂啤酒，这跟在地小型酿造craft beer完全没半点关系）

In Malaysia--criteria No.1 sadly does not exists at all(and very likely never will be) since even home brewing is ILLEGAL here--this is a country with very high taxes on alcoholic beverages--and there is currently only 2 licenses given to 2 rival MACRO BEER breweries---to say Malaysia will change it's laws/policies to allow for small craft beer breweries is quite akin to sun rising the other side......

So with NO local breweries--the local scene in Malaysia is all about imported craft beers---unlike some other Asian places such as Japan-Hong Kong-Taiwan-Singapore-Vietnam-China and so on where some freshly brewed beers can be had---here in Malaysia with all things depending on how beers were handled as well how much time needed to clear custom prior to showing up at bars/bottle shop---the option is comparatively limited especially in terms of really fresh ipa/pale ale....

相比拥有数量繁多在地酿坊的欧美城镇或相对少很多但至少有一些的亚洲其他地区比如日本香港台湾新加坡越南中国等等，没有在地酿坊的大马只能依靠进口啤酒满足市场需求，这意味着本地craft beer市场完全只能依靠进口商货源形成，换句话说，本地喝酒人最初对craft beer的认识和个人口味塑造很大可能就是以喝到过什么样的啤酒为根本依据，排开自己到其他海外城市喝机会的话，本地刚开始接触craft beer的新朋友只能靠市场上的啤酒供应逐步形成自己最初的味蕾认知。

回望过去八九年来本地市场供应发展，以能在市场上看到买到喝到的不同品牌酿坊作品来说是比之前有了更多选择，不同类型风格啤酒选择方面也有了些改善，但如果单以酒的质素高低而言，碍于时间因素或政府对进口啤酒高税务政策或craft beer相对来说是小众生意等客观因素影响，相比其他亚洲城市选择的话，本地市场上能找到的高素质啤酒并不多，这情况在强调啤酒花鲜香表现的IPA和PALE ALE类型啤酒方面更是突出，因为那样一些还没喝过欧美酿坊真正新鲜好喝IPA的本地饮客会把已经过期变成只剩老化麦芽啤酒花死气沉沉IPA当成“正常应有风味表现”的情况其实并不出奇，这也是craft beer文化还不够普及的表象之一。（举个很马来西亚例子，吃榴莲的人都知道，一旦榴莲变得水水的话，当然就是早已过了最佳赏味期表现，懂的人都不会觉得水水的榴莲是“正常表现”）

Looking back---compared to say 8-9 years ago--the local scene now is better in terms of availability of more brands, as well also showing some improvements in terms of availability on varieties of beer styles----however--the thing is that we are still lacking in terms of quality--in terms of what's available overall in the market--we surely still do not see much of top notch choices likely available in other Asian cities---one clear examples is the fact that quite many local craft beer drinkers/newbies would think " dead water of hops & malts" in an way past it's best IPA is "normal" or " that's how an IPA should taste like"---this is partly the problem of not having any exciting local breweries which can at least provide really fresh IPAs---as well the signs of lacking in craft beer culture locally. 

( ** a very Malaysian scenario pertaining to freshness---anyone who like to eat DURIAN will know immediately that if a durian is  watery--then it's already way past it's best--no one would think that it's " normal" or " how it should taste like"---sadly that "automatic" common knowledge is not showing when it comes to drinking past it's best hops focus beers such as IPAs or pale ale)

市场上能喝到什么酒很重要，但推广craft beer文化的“任务”当然不是只局限于进口商专卖吧和瓶子店，一个活跃的craft beer社区会出现比如啤迷之间自己组织的瓶子分享会，或者说一些大大小小不同类型的啤酒节庆活动，又或是关于啤酒正确知识的讲解分享会之类不只是啤酒业者业务推广需要之外的自发性活动。

有鉴于政策和所谓国情关系影响，自从几年前的一个小型啤酒节庆活动被无耻政棍借题发挥变成全国版新闻闹剧之後，本地的纯粹craft beer啤酒节庆活动基本是死水一滩，其他类型的啤迷自主活动也很少见，实际上推广craft beer文化这件事很大程度上需要多方面配合，从当局政策到进口商到专卖吧/瓶子店到喝酒人甚至媒体等等，大家的态度都会不同程度的影响到craft文化发展，至今为止的种种迹象显示，要在本地这片craft beer沙漠中看到灿烂花开景象并不太乐观，在市场经营者寥寥无几状况下，本地市场从八九年前的小小星火一路摸索发展至今已是很不容易，从现实面来看，整体来说本地craft文化推广在很多方面还有很长的路要走。

To have people actively promoting craft culture is essential to seeing an active craft community--this is not just the "responsibilities' of craft beer importer or bars/bottle shop operators--the key to that is to have also geeks/ drinkers/ even the media to come into play---activities such as beer festivals/ events/ or say individuals small scale bottle sharing session to talks/experiences sharing session to spread some correct ideas about craft beer for newbies and such would go a long way to help spread the love....

In a nutshell---things in Malaysia is a bit complicated due to Gov's policy/unfriendly attitude towards alcoholic beverages---for examples the beer festival factor is quite in the dead locally ever since a few shameless "politicians" banned and turned a small scale craft beer festivals few years ago into National news circus( you can read it here  and here)---with no local craft beer festivals---and with not much geeks activated activities---there is not much going on locally. With Government policy very unlikely to turn friendly--and the fact that craft beer is seen as very minority game with only a hand full of importers/bars/bottle shop operators---it's not been an easy journey for the local craft beer scene from the beginning---going forward it's still a long long way for craft culture to grow here in Malaysia.

WEEK 169---the "Avengers" of craft beer---PART 2/2

When selecting the "wish-list" of what a beer geek would want in his/ her line up---it would be quite inevitable that Lambic would naturally pop up though the same cannot be said of Mead(partly due to the lack of supply here in Asia---as well the fact that mead is relatively not as popular or widely accepted as beer)

<复仇者联盟>自选名单下半部继续，以下自选两个不同酒类型中，对不少啤迷来说比利时天然发酵果酸啤酒是肯定不能或缺的重要啤酒风格，相对来说技术层面上并不属于啤酒范畴的蜜酒则不一定会是众多啤迷的必选。

LAMBIC

To geeks who have already submitted to the magic of Belgium lambic---there is simply no escaping the fact that this is one beer style many geeks would write down first on his/her list---though not every Lambic breweries/blenderies from Belgium are of equal strength---but it is a fact that some the world's best beer are made/blended from here---there's arguably no arguments when it comes to spontaneously fermented sour beer that the Belgium Masters are the ones to look up to.

比利时特有美味酸啤酒是全球酸啤迷的最爱，因为特有地区野生菌的“神奇”功效，历史背景还有一些大师级酿坊的高超酿酒手法，让比利时Lambic在酸啤爱好者中享有绝对崇高的位置，虽然不是每一家比利时酸啤酿坊（或混酒作坊）的作品都是同一水平，但有几家大师级酿坊/作坊作品水平绝对高到让人赞叹，也因此奠定了比利时Lambic的至尊酸啤酒地位。

Among the many Lambic makers in Belgium---the 2 biggest names sour beer geeks love are 3 Fonteinen & Cantillon -- each having some bottles listed very high up on many geeks' wanted list---though some bottles are so hard to get(especially if you don't live around Brussels) that they would mostly remain as "wish/dream list bottles".

说起比利时Lambic一定会提到两家大师级酿坊，3Fonteinen和Cantillon是绝对标志性的酸啤佼佼者，从常态款到稀有款或实验作品，这两家无论是酿造/桶陈/混酒等不同工序所展现的高水平功力是毋庸置疑的，对懂的酸啤爱好者来说，两家都有好些作品是列在“啤迷最想喝到酒单”中的，虽然好些酒对不是住在布鲁塞尔啤迷来说是限量难寻“可遇不可求”或只能通过黑市炒卖给“天价”才能有机会品嚐，但如果有机会在酿坊首卖买到又或者是坐在里边品饮室享用的话会发现其实原价非常合理，问题只在于啤迷是不是在对的时间点能遇到这些珍品佳酿。 

在比利时，除了上述两家之外当然还有好几家酿坊/混酒作坊都各自有高/超高水准作品，比如备受推崇一瓶难买的小作坊Bokke，比如在亚洲能喝到买到的Tilquin又或是Giradin等等都是上选。

Lambic is generally a beer style in relatively small production--hence limited in supply---but when it comes to name like BOKKE which is a small blender with very small capacity--trying to get hold of a bottle can be quite an impossible task at times---though luckily for some of us living in Asia(especially Japan)--there are quite steady supply of Lambic from some breweries/blenders--including Tilquin(also a blender)---as well as Giradin--another personal favourite of mine.

MEAD

why Mead is being associated or say "group into" craft beer is an interesting question/scenario---because obviously mead is NOT beer( apart from Braggot which is theoretically half a beer) but a totally different category of it's own -- personally i would think the association of Mead with craft beer is more because of the spiritual link( basically most if not all are small craft brew people) rather than for technical reasons since mead making is much more closer to wine making than beer brewing.

相对比利时天然发酵果酸啤酒来说，蜜酒的受众层面还是比较少，技术层面上来说，除了混合麦芽蜂蜜为发酵基底原料的Braggot可以算是“半啤酒”之外，蜜酒这个类别是别具一格的，也当然不是啤酒，至于为什么会跟craft beer界扯上关系，最直接表现应该说是啤酒和蜜酒酿酒师们因为都是小型酿造，也经常会在一些特定啤酒庆典活动中共同参与，在精神层面上来说更多的是一种惺惺相惜，就自然的玩在一起了。

如果纯粹从酿酒技术层面来说，比起啤酒，蜜酒酿造其实更接近葡萄酒，两者之间最粗略分别是，葡萄酒以葡萄果实果皮果汁为酿酒基本原料，而蜜酒则是以蜂蜜为最关键基础原料酿造。虽然有悠久的起源历史，近年开始从只是传统式发酵蜜糖被提升至精酿层次的蜜酒至今仍不普及，知道什么是Mead的人并不多，了解蜜酒并不只是甜（因为蜂蜜酿造带来的偏见）而是可以像craft beer那样有着各种不同口味变化可能性的更加少。

Mead is relatively a smaller crowd item than craft beer as a whole--the fact is that most people do not understand what Mead is--even some beer geeks don't---or some might think Mead is only about sweetness since it's using honey as base when brewing---which is of course NOT TRUE---though Mead is about using honey but the interesting part about Mead is how different flavours can be made by way of brewing/barrel aging/adding fruits or spices or other food items much like how craft beer can have so many varieties of taste & smell.....

蜜酒酿坊和很多craft beer酿坊一样都是小型作业，在很多以啤酒为主的craft beer节庆活动中也能看到一些蜜酒酿坊的参与，两者虽是完全不同类型但也融和的很好，不少啤迷爱啤酒的同时也爱蜜酒。不过，相对于比利时天然发酵果酸啤酒在亚洲部份城市仍有相当高机会可买到，蜜酒在亚洲市场无论是不同酿坊品牌选择或是供应量来说都非常有限，好几家顶级蜜酒酿坊都在美国境内，所以亚洲蜜酒迷之间的玩笑是，要有机会找到喝到顶级蜜酒的话，最好办法是先认识几位美国蜜酒迷好朋友。

的确，以个人喝过一些为数不算多的欧美蜜酒作品来说，最顶尖的三家蜜酒酿坊都在美国，包括位于伊利诺州的微型作坊Pips Meadery，密芝根州的Schramm’s 以及亚利桑那州的Superstition都是有着非常出色佳酿的美国顶级蜜酒酿坊，其中因为Pips的供应量实在太少，所以除了实施会员制之外一些酿品首卖还需要抽签决定谁能买到。

这三家之外，另一家美国同样位于密芝根州的B.Nektar  以及来自北欧瑞典的Sahtipaja也是非常值得关注的高水平蜜酒酿坊。

Here in Asia---Mead supply(especially the awesome ones) is obviously very lacking since it's still very much a relatively unknown category of alcoholic craft beverages---the inside jokes among some of us geeks who love mead is--"perhaps one might stand a better chance by hooking up with some US mead geeks" as some Top Notch meaderies are located in the US--for examples Pips Meadery & Schramm's & Superstition---which are also my top 3 meaderies from the States having tasted some of their brews.

Apart from those 3--basing on what i have tasted so far --would say B.Nektar & Robbit's Foot---as well as Sahtipaja from Sweden are all of high standard brews which i would love having more of ....