WEEK 211---to choose or not to--craft beer basics for Newbies

 

Someone new to craft beer had this to ask "should i be somewhat choosy or don't care much just drink?"

有刚接触craft beer的新人朋友问“喝craft beer是应该有所要求还是不管那么多有什么喝什么就对了？”这是个相当有趣的问题，从新人朋友角度来说，这问题可能有以下几个意思：-

其一，craft beer不同类型风格啤酒选择很多，既然有选择就意味着可以有要求。

其二，既是craft beer就意味着水平都会不错或很好吧，那随便喝就可以了。

其三，craft beer到底是什么一回事？一开始怎么知道该要求什么？

It's quite an interesting question with a few indications:-

a) craft beer comes with so many different choices-indicating the right to pick.

b) since it's craft beer, simply drink any also good right?

c) how do i know where to start what to demand?

个人来说，这问题的答案完全因人而异，关键是新人朋友要自己决定喝craft beer只是随便喝喝开心就好还是说可能需要花时间精神去探索多些的事，决定了才知道到底是要往哪个方向走。从嚐味角度来说，基本要求是一定要有的。换个角度看，喝craft beer就像吃美食，需要有所要求才能喝到酿品应有风味，就像去吃云吞面或海南鸡饭或烧腊那样，都会有自己心目中几家，不会随便就吃吧？

 新朋友对啤酒有要求并慢慢知道自己要什么的话，以下是有帮助的基本动作：-

The answer to this question is very much depending on individual's decision--to be choosy/to make certain demand Or just go with the flow drink whatever that comes your way. From tasting perspective there is no doubt one should have some form of demand--the same way when one go out for a bowl/plate of Wanton Noodle/Chicken Rice or Charsiew/Roast Duck--you won't just simply go to any shop but only those meet your requested standards for taste & flavour.

How do newbie know what to expect/demand? here's some basics which can help:-

1) Read the Label

The first step is a simple one--pay attention to what's printed/written on the labels--it will tell you quite a lot of informations such as what style this beer is, canning/bottling date(important info for style like IPA--no date indication can mean red flag), any adjunct added ( if so what was added), was it barrel aged( if so what barrel/s & for how long), is it a single batch brew or a blend( if blended what mix what), to drink fresh or suggested to keep for a while longer before opening, suggested drinking temperature---so on so forth.

It's a good start for newbie to at least know what you are drinking.

1）注意酒标资料

酿坊瓶子或罐子上会说明是什么类型风格啤酒，装瓶/装罐日期（IPA类型鲜味表现关键之一，没日期是警讯），是不是加入水果/食材（如有是什么），有没有经过不同酒类酒桶陈放（如有会说明什么桶放多久），是单一原酒还是同类型不同桶陈酒又或是不同类型酒混合勾兑而成，需趁新鲜喝还是可放置一段时间後才喝，赏味温度（冷度）建议等重要资讯。通过酒标知道自己在喝着什么风味啤酒是好的起步。

2) The way of Minusing

Drinking craft beer can be very similar to eating food--there will be the factor of personal taste /flavour preferences for sure--meaning one will authomatically lean towards favourable taste profile & shy away from unfavourable ones.

It's very important for people who drink craft beer for the very first time to avoid those unfavourable taste profile from food---by minusing out taste profile one dislike or likely won't like is a way of minimizing chances of a newbie being scared off from the very beginning and never to seek out more craft beer in the future.

2）删减法

只从个人口味角度出发而言，喝craft beer和吃东西是非常相似的，意思是大家都会自然而然倾向选择自己喜欢的味道，避开自己不喜欢的味道，删减法对才刚接触craft beer新朋友是很有用的，一开始先把自己觉得不会喜欢的啤酒风味选择排除在外的话可避免“才开始就结束”的无语局面，要避免因为一开始就喝到自己平时吃东西时原本就不喜欢类型风味而觉得craft beer一点都不好喝，试一下後即刻下定论觉得不过如此或不适合自己口味从此不再主动接触从而错失真正了解craft beer世界的机会。

3) Do some homework

A lot of useful informations can be seek out with a click of the keyboard--from beer styles guide of BJCP to the more tourists/foodie comments style of sites/app like Untappd or Beer Advocate are some useful ones which can help newbies to do some homework of their own according to own need.

One word of caution though--Don't dive too deeply and treat beer ratings by others as your only guiding light. Doing home work helps but only way palate can improve is drinking/tasting and understanding different flavour profile.

3）做点功课

这是手机电脑点开就资讯爆炸的时代，很多craft beer相关信息都能查询，无论是哪一家酿坊基本资料还是酒款类型风格，比较权威知识型的比如BJCP啤酒类型风格定义指南，类似美食旅游评论型的Untappd或Beer Advocate评酒APP/网站等都是新朋友可根据自己需求去搜寻了解的，虽然啤酒一定要自己喝过才会对风味表现有所知，看过读过的基本功课会有一定程度助益，只是一定要注意避免被网上其他个人评酒结论或评分高低牵着鼻子走。

4) The way of Adding

If "the way of Minusing" when very new to craft beer is meant to play safe - minimizing chances of newbie running away after first encounter with craft beer--then this is the way forward especially if a newbie been introduced to craft beer for a certain period of time( say a year or longer--depending on individual)--it's time to expand one's drinking horizon--meaning don't just stick to 1 or 2 favourite beer styles(nothing wrong though) but try to venture into other beer styles too--even if that beer style can be of unfavourable taste profile from food experience--expanding beer styles horizon is a good way to palate training for sure.

4）递增法

这是重要一步，如果一开始采取删减法是为了减低“一开始就结束”的概率，那喝上一段时间後（可以是一年或更长，看个人），就轮到递增法了，只有试过多种不同类型风格啤酒後才会知道各自不同风味表现，对提升自身味蕾鉴赏力过程也会有所帮助，虽然有的啤酒类型风格听起来或许不是自己会喜欢风味，但没喝过也就只是自个想象排斥，唯有喝过才能有所知，好玩的是就算喝到不是自己喜欢味道，也是对开拓味蕾训练过程有帮助的。虽说独沽一二味没有对错，多类型风格嚐味是更有助提升味蕾鉴赏力方式。

5) Palate Training

Yes--there is a such a thing as palate training in craft beer drinking(recently saw clips of someone who is a known RAMEN-Geek said the same about ramen eating)--meaning one would/might/will have different understanding/palate enjoyment about a SAME beer when drink during newbie period & after palate appreciation ability/experiences goes up several notches.

Do note that sometimes when a perfectly fine beer "taste bad" it can be a case where it's because you are at a stage where your palate still cannot appreciate/understand the beer better.

Also--if a beer taste like heaven or worth a 100 out of 100--it can be a case where your palate have set a low entry rather than the beer being so fantastic--drink the same one a few years later and see if you still think the same ( the end results can be quite interesting).

5）味蕾鉴赏力

喝craft beer是有味蕾训练过程的，意思是不同阶段会对同一款酒有或更进一步或完全不同的认知感受。新朋友要记得的是，除非酒因为感染或运输或储存因素坏掉变味了，有时候自己觉得不好喝的某款酒不是因为酒不好，而是因为现阶段的你还不会欣赏。同样的，现阶段觉得好喝到不得了的酒也可能是因为个人味蕾门槛低所致。

WEEK 210---- Chasing New Ditching Old? Ticking? Seeking Deliciousness?

 The title may look contradicting or perhaps a little confusing at first glance--these are part of the going on( and on going) with craft beer scene with regards to consumers behaviour especially if one have dived into the world of craft beer for a certain period of time.

不久前看到香港啤迷朋友转发一篇既抒发也有怀旧更是探讨的网络PO文，发文的是蜜酒界大师级人物，美国顶级酿坊 Schramm's创办人Ken Schramm，文中对craft beer近年来一些消费风气习性提出了看法和疑问。

或许有人会觉得蜜酒和啤酒不是完全不同类型酒类吗？事实的确如此，mead和craft beer确是迥异的，但很多时候也关联在一起，最常见就是欧美craft beer庆典活动总会有蜜酒酿坊参与其中，某种程度来说，无论是酿坊酿酒师还是啤迷，当中很多都是认可蜜酒的参与或认可mead就是craft beer活动一份子。

Ken Schramm文中一开始就直指craft beer处在十字路口，因为 “craft beer 消费趋势的追新弃旧现象非常不利于行业发展”

Saw a repost FB post written by Ken Schramm a while ago saying "craft is at a crossroad"--the trend of some craft drinkers always looking for something new in the craft beer industry has promted Mr.Ken to wrote that FB post--mainly concerning the lack of brand loyalty from those who always try to seek out new or newer beer or mead variants--and that's unhealthy from a business owner point of view. ( look for Ken's FB page if you wish to read in full on his thoughts)

If one wonder why Ken as a mead maker is writing about craft beer--while mead is an entirely different type of craft beverages from beer--those who know will know that mead is very closely link to the craft beer community--for examples there's always mead available at prominent craft beer festivals.

So what is not so right about craft beer consuming trend--and what are those chasing new ditching old or ticking or seeking deliciousness all about?

1) Chasing New Ditching Old

"Chasing New" can have 2 different meanings here:-

a) craft beer drinkers who will always seek out anything new or not tasted before regardless which breweries.

b) those who ONLY seek out something new from a few specific breweries (think band or idol chasing).

Ditching Old can have 2 different meaning too:-

a) a brewery is perceived as "past it"/ "no longer in trend" or "quality dropped"--hence not buying.

b) mainly due to ticking purposes--whatever already drank once or max twice will no longer want to drink again.

什么是追新弃旧？

追新有两个意思，其一是字面上那样有一群会一直不断追寻新作品的啤迷，另一是类似“追星” 那样紧跟当红酿坊或特定盛名作品而动的啤迷们。

弃旧也有两个意思，其一是啤迷觉得某家酿坊已过气或作品类型不再是现阶段想喝的所以放弃，其二是只要喝过一两次的作品就会被归类为已打卡/已试过所以不想再喝。

从开门做生意或经济效益角度来看，身为酿坊老板的Ken Schramm看法和顾虑是可以理解的，卖酒是批发/零售业，是需要消费者重复购买支持的，与此同时，身为资深喝酒人的Ken也举例了自身和一些资深啤迷朋友们至今还在固定喝几款喜欢的老牌酿坊作品.

To some who are very new to the craft beer scene--you would likely remember the "where do i begin/what to choose" scenario when inside a tasting room or bottle shop for the first time--the choices can be overwhelming at times--but that's also why craft beer is so much more interesting because of such abundance of choices be it different breweries doing the same beer style or different beer styles available from thousands of small breweries all over the world.

2) Ticking

And yes --the varieties of beer styles and choices can be qiute overwhelming to newbies--so to partly help out newbies and provide craft drinkers/ beer geeks an avenue to check out/record/refer to craft beer related info--website & apps were created--names like RATEBEER ( popular in yesteryears), Beer Advocate(earlier years tool) and Untappd( late comer but in trend) became something useful for not only newbies but lots of people in the craft beer scene including drinkers/bar or bottle shop owners/brewers where a reference point can be made or check with. However--just like any creation which bring good--there are side effects as well with these beer rating site/apps where badges were created/given to users--partly why ticking became something of a trend amongst some users--drink a bottle or can and check in--that's a tick. (Heck--sometimes not even a bottle or can but probably only a sip or two from someone's glasses.)

对不是很了解为什么会出现“追新弃旧”现象的新朋友，这里稍微说明下，首先要知道craft beer众多不同类型风格作品是由世界上不同角落多如繁星或大或小或微型酿坊构成，那么多不同酿坊作品自然意味着啤迷有很多选择，喝什么怎么选其实也是新朋友一门功课。

 不同类型风格啤酒作品选择众多是craft beer魅力乐趣所在，专门为craft beer而设以让大家或查询或记录或打卡的评酒网站或APP也应运而生，几款不同网站/APP中以早期的Rate Beer和后来居上的Untappd最受广泛使用，这些网络评酒/记录工具的出现间接带动了 “打卡”风气，简单说就是使用者会一直“打卡”记录不同酿坊新作品以获取虚拟勋章，无形中加剧了“追新弃旧“现象。

3) Seeking Deliciousness

So do craft drinkers/beer geeks always only chasing new or a chance to add another tick? That's not true either--personally speaking--craft beer appreciation always need a process--which includes palate training by trying out different varieties of beer styles--that process would see something like drinking IPA or Stouts or Sour Beer from many different breweries even though they can technically be the same style of beer but might taste very different depending on brewers interpretation.

From personal point of view as well what some of my beer buddies prefer---while chasing new  does happens along the way--there are certainly some old favourites that i would not hesitate to want a chance to crack again and again--these are a few which i would never say no to if available right in front of me---Saison from Hill Farmstead--Pliny the Elder from Russian River-- any fine Lambic from Belgium just to name a few....

“打卡”风气固然是追新弃旧诱因之一，不过并不是唯一理由，探寻craft beer过程中会有不同阶段，抛开单纯只为打卡原因，啤迷想探寻不同作品美味层次是个强有力动机，因为可以探寻的作品众多，就算不是单纯为了打卡，啤迷间是会出现喝过一两次就继续寻找下一个新作品的现象。

平心而论，啤迷也不是一定就只追新的，以个人还有所知的好些啤迷朋友选酒方向来说，只要是心目中认可好喝的，不管新品还是有年月的经典款都是想喝到的，个人来说就有诸如美国Hill Farmstead常态款农场风格作品，经典美式印度淡啤Russian River Pliny the Elder，当然少不了比利时天然发酵酸啤（Lambic），都是喝过不少次但会想一喝再喝的作品。

 换个角度来看，craft beer是有点类似流行乐坛那样，有所谓近期大热或流行类型风格酒款，然后也有已过气酿坊/酒款这回事，当然也有永不过时经典酿坊/酒款。啤迷会“追新弃旧” 的一个主要诱因除了想尝鲜满足好奇心，想喝好或更好的是基本动机，但不管一款酒名气有多大或多么稀有难寻，没喝到口就只是未知数，所以喝了A之后会想喝B，C，D，E是可以理解的啤迷心态，实际上，如果作品真的很好，有时候不是啤迷不想再找来喝，真实情况是想找也未必一定能找的到。（懂的啤迷会心一（苦）笑就好）

To see things from another angle--perhaps craft beer scene is similar to Pop Music--you have the red hot new songs--some past it band or singer--as well the very classic never dies type of creations. The lure for craft drinkers/beer geeks to chase new- if we could put aside the purely "TICKING" factor--personally i would think the urge to seek for deliciousness is the main factor--curiosity can be the motivation here because no matter how HYPE or Unknown a beer is---the fact is one needs to drink to understand or at least try to understand it's taste profile and how it actually taste in one's palate.

The fact is--geeks who know will know that sometimes some beers cannot be revisited not because they don't want to but because those bottles are so hard to find or totally unavailable at reasonable cost(logistic-time-money...) at all. 

WEEK 209--Hong Kong Beer Trip (May 2023)

 

After 3 years of not travelling overseas--finally made my first trip early May--the same week when MBCC 2023 was happening in Copenhagen--It was more of a casual-almost spontaneous decision to visit HK rather than a purposeful-beer activities driven trip (if were to compare to landing in Copenhagen)

五月初去了趟香港，身为啤迷没有去同一时间进行的craft beer年度重头活动哥本哈根啤酒庆典而是没有任何相关活动的香港，某种程度上可说显示了心态转变，去香港只是纯粹出去走走见见人，虽然事先有啤迷朋友安排了瓶子分享会，但基本也就那样其他时候没有安排，换句话说并不是一次目标明确行程密集的啤酒之旅。

Yes--a meet up with old & new HK geek friends bottle sharing session was pre-arranged--other than that single session the few days in HK was really a "go as your mood takes you" sort of casual move about--did went to a few HK craft beer bars/bottle shop--all in all it was just a chill trip to see friends--eat some local delicacies--and of course drink some beers.

The newspaper column will be split into 3 parts but yet to decide if i will post all 3 to this blog since it's the same theme but with different bottles/cans--mainly due to space constraint in a newspaper column.

Here's  the bottles/can written in the recent column:-

3 fonteinen Zenne Y Frontera Batch 1 & 2

Definitely the most eye catching bottles of the trip--had 1 of the bottles previously at Himmeriget some years ago while attending MBCC week--that palate mind blown feeling instanatly came back even before bottles were cracked open that evening in HK--it was truly a lambic geek's moment to savour--having not 1 but 2 of these beauties in a sharing session.

Personally--batch 2 instantly reminded my palate memories how good this beer was few years ago when first had in Copenhagen--Batch 1 was more mellow--deeper in every sense--not as obvious or direct( still in a very layered/nuance way)as Batch 2 but once you settled into--Batch 1 will take you to a deeper end of the spectrum--strictly basing on that evening's personal taste I would say Batch 2 is slightly more to my personal taste though honestly there is nothing to compare here--just bloody enjoy and thanking 3F for making these 2 outstanding ones. ( of course also thanking a newly met HK beer geek friend for kindly sharing) 

比利时天然发酵酸啤大师级酿坊的绝版旧款作品，是早期版本的雪梨酒桶陈放作品（近些年酿坊作品不再使用旧式纸质酒标），市场上基本难寻，这次能在香港喝到而且还是两款一次过，个人几年前在哥本哈根喝过其中一款，当时味蕾震撼记忆犹新，这次有幸再次品尝，啤迷快乐时刻莫过于此。平心而论，无论是批次1还是2，能喝到任何一款已经是幸福的事，本地啤迷朋友问我说两者要怎么选其一，在香港一起品酒的大多数啤迷朋友都认为批次1更内敛深厚整体感知更好，不过也有比较喜欢批次2的，个人认同批次1更完整，硬要选其一的话，当时味蕾倾向批次2。(说真的面对两款如此高水平作品有什么好选的？需要做的只是好好品味然后感谢3F酿出这般好酒--当然也要多谢不吝分享好酒的啤迷新朋友）

o

Brasserie Auval Arriere Pays

This is the Canadian brewery i was looking forward to sampling--it's quite amazing to be able to sample 1 of their works in HK when the impression is that they are a hard to get brewery even inside Canada.

Farmhouse-Saison would always be welcome for my palate enjoyment--this one with some lime/green apple-ish taste & aroma is an easy drinking one--finishing with a dry note--nice for a hot summer evening in HK.

对喜爱农场风格啤酒作品啤迷来说，这家魁北克酿坊肯定位列想喝到清单中的，不过因为量少所以在加拿大本土也难以买到，虽然事前啤迷朋友有告知说手上有非常少量这家的作品，不过能在香港喝到还是有点惊喜，这是款易喝类型的低酒精作品，带点柠檬青苹果微酸气息尾韵带干，夏天气候喝起来更舒适。

Hill Farmstead Charlie

At 2% abv--this is quite something (of course it's being regarded as one of the best or probably the best low abv easy drinking beer by quite some geeks)--it is said what really test a top chef's ability is not the most complex dishes but the simple ones--this is one such example in beer brewing where it is meant to be an easy drinking-straight forward beer--it is but not that straight forward--certainly not dull or 'taste like water; as some "heavy drinkers" might think--in fact very very far from it.

只有2%酒精度的超低度易喝型啤酒，如果说做一道最简单直接的菜才是最考厨师功力的事，这款听起来浅白易喝但实际上要做出这样有层次高水平的低度啤酒一点也不简单，有不少啤迷认为这是非常低酒精啤酒中的天花板级别作品，个人没喝过很多其他作品所以并不能定论，不过以当天喝到感受来说肯定是平实中见功力的作品。

Side Project For Gabe

Had the other one of tribute collab by Side Project--For Phil here in KL earlier this year(imperial stouts tribute to Perennial brewer)--this one is a blend of barley wine & stouts in tribute to Anchorage brewer in Alaska. Certainly a big name bottle--full of bourbon barrels influences with dark sugar tone--bit of heat coming through but got better after warmer--quite nice but not a mind blowing one.

酿坊致意二部曲的另一款，之前在本地分享会喝了致意Parennial 酿酒师的黑啤作品For Phil，这款致意阿拉斯加酿坊Anchorage主创酿酒师的则是混合黑啤和大麦酒桶陈作品，毫无疑问是酿坊近期作品中备受啤迷关注的一款，作为当天分享会中唯一的重口味黑啤，入口是满满的波本酒桶影响，黑糖气息，回温後酒体更富润，很不错不过并不惊艳。

Troon Help Me Ease My Mind

Personally NEIPA can be rather annoying at times with it's overly sweet-cloying-or in your face thick cloudy body--but this small brewery from NJ has been on the curious list for months ever since hearing good words about them---thankful to have finally sampled one from the brewery--looking at the canned date--it's not the freshest--roughly 6 weeks has passed by---but upon sipping it's confirmed the recent hype--they are fine & nice--and yes--this 1 is probably not the best yet from Troon but it has already affirmed why they are being chased after by those who know.

对只闻盛名但难以寻觅的类果汁印度淡啤爱喝者来说，这家纽泽西新贵酿坊的极小量作品是首选的追寻目标。多得香港朋友分享酿坊直送的作品，一个月半前入罐，理论上不是最新鲜但一入口就知道为什么被啤迷追捧，啤酒花气息鲜明口感舒适完全不呛。

Two Meter Tall Sparkling Mead

Had this in a bar--the same evening upon arriving in HK--thanks to geek friends who arranged a casual meet up--heard of this Autralian smalll brewery quite some years ago from an Aussie geek friend who used to live in KL--looking at the bottle the first thought would be "hmmm--sweet sparkling honey water"---one sip and you will realize how wrong that first thought can be--it was actually lighly sourish with some funk--certainly an interesting one. (thanks to fellow Malaysian geek friend who spotted this one)

在一家新酒吧喝到的澳洲小酿坊作品，只看酒名称感觉就是一款气泡类型的蜜酒，不过一入口就知道完全不是想象那样甜蜜的气泡酒而是微酸中带异香气息有层次的易喝好酒。

WEEK 208---Becoming A Geek

 

Beer drinking is a very common thing to do--though it's not necessarily as common when it comes to craft beer especially here in Asia.

喝啤酒是不少人会做的事，不过喝craft 这件事亚洲来说基本还是属于小圈子，并不是那么多人知道或会选择的事。

选择喝craft的人大概可分为几个不同类型，其一是好奇偶尔喝一下，其二是喝後有兴趣再找但也不排斥继续喝大厂商业啤酒，其三是就此头也不回成为不断在不同类别啤酒风味中探寻美味层次的啤迷。

 至于是怎样从一开始懵懵懂懂初嚐味而后就此踏上探寻啤酒美味之路的话，每位啤迷或许起始和经历不尽相同，不过一些共同点是很相似的：-

Those who choose to drink craft beer are probably 1 of these 3 :-

-had a beer or two either by chance or out of curiosity but won't look out for it.

-interested to find out a bit more but at the same time still enjoy drinking Macro BEER.

-so pipued with curiosity & interests to explore more tastiness in a beer there is absolutely no going back to the Macro world.

How a "normal" beer drinker would become a beer geek is not quite the same path for everyone--but some similarities are quite the same for many:-

1) Because of 1 or 2 beer in particular

it is quite safe to say that most of us beer geek started from zero many years ago--meaning we mostly if not all--started with drinking Macro BEER like everyone else--but what triggered the paradigm shift (some called it the struck by lightning moment) was when somehow you tasted a beer so different/delicious/mind blowing (or even strange) that a major shift in opinion about beer just hits you--the door to being a beer geek opened up & the rest is just history.... 

Obviously there were many examples of  first time craft beer drinker being "scared off" and quickly shunned away from craft beer---the point is not about how newly one started trying out craft beer but it's about finding/meeting that 1 or 2 beer that truly hits your palate & appreciation level so hard it severely changed your perception about how beer can be.

1）因为某支酒从此入坑

可以说所有现在无论自认还是公认是啤迷的都是多年前从一般喝啤酒人转变而来的，换句话说一开始都是跟普罗大众一样从喝大厂商业啤酒开始，对啤酒认知也只是不清不楚的刻板印象，然后在某一天或某种机缘下接触到craft beer，当然第一次接触并不意味着即刻从此爱上（相反也有可能被吓到从此远离），最关键转折点其实在于是不是有喝到一款让味蕾震荡到可以改变对啤酒既有刻板观念或美味或有特点作品，简单说就是喝到很对味觉得很好喝或感觉特别的啤酒。

2) Driven by Curiosity

Beer drinking reasons can be many--some out of thirst--some because of mood--for beer geek  curiosity is the main driving force to badly want a particular beer( and usually more)--because the only way one can get to understand a beer profile better or how it smell & taste like is by tasting personally--no words or descriptions by others can satisfy a geek's curiosity--in fact it would make it even worse if the words/descriptions were positive feedback.

2）好奇心是驱动力

或许每个人情况不一，但好奇心肯定会是驱使啤迷一直探寻啤酒中能找到不同美味层次的动力，可能有人会觉得啤酒风味不就那几样吗？比如黑啤风味范畴一般来说大概离不开咖啡巧克力烤麦芽之类的？情况当然不是那么简单几句就概括完全的，因为就算是用同样酿酒原料，不同酿酒师的方式手法也可以让酒呈现不同风味层次表现，所以啤迷会对不断涌现的某酿坊某款作品感觉好奇是正常的，毕竟酒只能是自己喝了才能有比较清晰的概念或结论。

3) Pull of the trendy ones

craft beer can be "fashionable" at times--meaning there will be new beer style/s and new in trend/hype breweries( either doing new styles or simply being much better at existing or older styles of beer)--in simple words--beer geek do chase after some newer trendy ones or simply curious about a hype brewery or a particular beer.

At the same time--there are also breweries which are deemed past it's best--old school--no longer in vogue or have lost it's pull power either due to deteriorating beer quality or simply being left behind by other breweries offering much better quality same style of beer.

Though chasing after hype/in trend styles/ breweries is what some if not most beer geeks would do--there's no denying that some breweries or particular beer which are deemed old school or classics are still being held highly by some geeks--examples if you are a Lambic lover then it's obvious no one would say no to a grand old Cantillon beer.

3）追当红的但也念旧

craft beer世界是有所谓流行或潮流的，也会有酿坊品牌是不是当红或过气这件事，虽然严格来说这里并没有像各种流行音乐排行榜那样泾渭分明的列出现在流行什么，但craft beer 界还是有一些啤迷们明了的游戏规则，除了一些评酒网站或应用程序会提供参考资料外，啤迷间社交网络上的口口相传会让身在不同国度和城市啤迷们知道什么是被追捧的当红酿坊，什么是已失去或逐渐失去昔日光芒的品牌，虽然追逐当红酿坊或难寻作品是许多啤迷会做的事，但可以肯定的是一些不再那么红或甚至被认为过气的先驱高手酿坊中，还是有被啤迷一直喜爱或心中排位很高的。简单来说，不管当红炸子鸡还是已被视为老牌，啤迷最看重的还是酿品水平质素。

4) Only want better beer

Wanting to only seek out for a better than good beer is qiute normal beer geek behaviour--in another word beer geek can be rather picky or even annoying when it comes to picking what to drink for the day( hence the "same level" bottles unspoken rules for a bottle share)--it's true at times geeks would seek out for a particular beer because of vanity reasons but after all the single most inportant thing is still about how a beer taste--no amount of hype can cover for any lack of quality--a better beer(or mead) is the only way which will make a geek happy. 

4）想喝上好的是自然法则

从一开始觉得啤酒就只是那样到发现原来啤酒有那么多不同类别风味可以选择，啤迷到了某阶段会自然的以找寻啤酒中的美味层次为最终目标，虽然有时会因为好奇甚至虚荣奔着当红酿坊或特定盛名难寻作品而去，但一定程度来说都是为了找到好酒而动，因为一旦味蕾鉴赏力提升後酒质表现一般好的作品再也满足不了啤迷的要求，只有风味表现上好顶好的啤酒才是啤迷真正想喝的。

2022 Most Memorable Beer List---by Liam ( Hong Kong)

 

It's probably a little late timing wise--but then it's never late to talk about good beers anyway--here's the list of some memorable ones from my Hong Kong beer buddy Liam Lee--- as usual Chinese original writing by Liam & Enlish transcript by me.

进入三月聊去年酒单或许有点迟，不过分享好酒单不怕迟，这是来自香港啤迷朋友LIAM的去年个人清单。（中文来自LIAM-英文大概意思来自我）

here's the list by Liam:-

原來已經是第6年得到好友 Ct Tai的邀請, 總結一下2022年最深印象的幾款精釀啤酒, 上年疫情逐漸好轉, 分享會也多了不少, 回望一下, 名單中竟有不少stout, 更有pastry stout 的份兒, 有點不可思議! 可能是酒廠開始掌握此重口味酒款的技巧, 相比之前一些胡亂加糖, 朱古力和古靈精怪的材料終究讓人卻步的作品已大有改善......

this is the 6th year im invited to write my list of most memorable beer for this blog--as the pandemic situation was easing last year--so was the increase frequency of meeting up fellow geeks for bottle sharing sessions--it's quite amazing to find that my list included some stouts--espeacially pastry stouts since initially the senseless adding on of sugar-chocolate and/or anything goes kind of adjunts kept me off pastry--but this time around seems the brewer/s has got hold of how to make a pastry tasty and nice.....

1) 3Fonteinen "Armand's 4"

每年大家都會來至少一次的極罕分享會, 2022年則是 3 Fonteinen 的"四季", 當年作為3F 新酒廠籌錢之用, 這4枝說到底就是 2011年特別包裝的 A&G (Armand & Gaston), 11年後可能不是最佳的保存狀態, 質素有點差強人意, 但喝的就是歷史, 打卡, 成就解鎖才是重點...........

every year there would be atleast one session where we will get together for a "rare bottles share"--lat year was about these 4 seasons bottles--originally created for the funding of 3F brewery--these are in fact special packaged edition of 2011 Armand & Gaston---after 11 years they are not drinking in the best of condition---but it's history in the palate-- a big tick was done.

2) Side Project Brewing "BBT(Beer Barrel Time)"

上年有幸試了2021, 2022 和 2022 Rye裸麥版本, 這款可說是當今頭5位之一的imperial stout, 厲害之處在於沒有添加甚麼朱古力, 雲尼拿額外材料, 只是傳統的波本桶陳釀imperial stout, 用了是著名的 Weller, Pappy Van Winkle, Willet 等等波本桶, 得出來就是各種氣息, 甜度, 苦澀的平衡都達天花板級, 2022 裸麥版還帶點辛辣感, 多點複雜度, 是這3枝中的最愛!

Had the pleasure of tasting 2021, 2022 & 2022 Rye variants last year--BBT is undoubtedly the top 5 imperial stouts out there--it's non-adjunted imperial stouts meaning no additionof things like chocolate or vanilla but basically just about stouts and the various barrels( such as Wellet, Pappy Van Winkle, Willet)--from nose-aroma to sweetness bitterness--everything is in such ceiling high level of harmonious balance--the Rye version came with bit more spiciness & added complexity--most loved of the 3.

3) Troon Brewing's NE IPA

當Other Half, Trillium, Treehouse 等等被捧上神枱後, 規模日漸擴大, 但品質控制卻未能追上的時候, 又回到找尋新晉納米酒廠, 特別一提的是美國 @troon brewing, 酒或杯子都是炒賣對象, 幸好有友人是這廠的VIP, 上年喝了數次, 感覺就像在6,7年前剛嚐到Other Half一般, 強勁的hoppiness, 甜度, 口感和苦澀度都是精細地平衡了

When the likes of Other Half, Trillium, TreeHouse was elevated to a height befitted their initial hype--the expanded operation proved quality control was not an easy thing to keep things as best they usued to be--so it's time to seek out for newer nano brewery--and in came Troon (the newest hype where beer and glasses are all being "fried" in secndary market)--thanks to a geek friend who is VIP guest of the brewery--had the chance to drink a few times last year--remainds me of 6-7 years ago when first had Other Half---everything from hops aroma to sweetness/bitterness to overall mouth feel is such a pleasantly delicately balance.

4)New Glarus R&D "Vintage 2020" & 'Fruit Melange"

美式自然發酵酸啤酒 (AmLam) 的水準一向參差, 大多是太酸或酵母風味不足, 2022年終於試到我最喜愛酒廠 New Glarus Brewing Co. 的實驗系列 "R&D", 首先 "Vintage 2020" 不得了, 剛說的AmLam 缺點一掃而空, 單靠酵母和橡木桶陳釀, 出來的杏脯味道更不下於加了杏脯的lambic, 太神奇吧?! 而brown ale "Fruit Melange" 也是震憾, 喝過加入桃駁李(nectarine)的啤酒, 但從沒有像此酒那超強勁的氣息, 以後再有這2款一定要"掃蕩", haha

The one thing geeks dislike about American natural fermented sours(AmLam or american lambic) is that the balancing can be way off -- so when R&D vintage 2020 came with none of the above issues it was a big pleasure--the apricot flavours coming through was even comparable to an actual apricot lambic which was quite amazing---and then the brown ale of  'fruit melange' was rather mind blowing --it was the strongest nectarine beer ever had---next time if these 2 is on sight again it's grab at first sight --no questions on that.

5) H.K.Lovecraft Cold IPA "The Deep Ones" & LagerWine "The Enduring"

之前看到本地的 H.K. LoveCraft 甚麼酒變酸, 爆罐等消息, 老實說對他們失望了, 幸好2022年來過大逆轉, 讓更多geek 重新認識 lager. 新酒款 Cold IPA "The Deep Ones" 易喝, 平衡, 啤酒花強度在第二批次已明顯加強, 正好表現Cold IPA應有啤酒花氣息, 相當苦澀度, 乾淨和極高可喝度; 而甚少推出的 lagerwine "The Enduring", 相比典型barleywine輕身得多的酒體, 低甜度和接近零的酒精感, 讓其出奇地易喝, 最欣賞是他們勇於嚐試冷門酒款!

There were some not so good news coming out much ealier about this brewery concerning quality control(beer gone sour, burst cans..)--However things took a good turn last year with reintroduction of this brewery's works---The Deep Ones was clean hoppy and very drinkable---The Enduring was a lmuch ighter version of usual barleywine in terms of body abv and drinkability--making it very approachable--nice to see them trying out lesser hyped beer styles.

6) Pulpiy Rock Brewing "Seven Years in Heaven"

一向也對現在流行, 甜得掉牙甜品般的 pastry stout 不感興趣, 極其量也是小酌一小杯便放棄, 但這枝不得了, 將37和26個月酒桶陳釀的stout混和, 得出來是一杯無酒精感, 甜度適中的"朱...古..力..奶", 再配以椰子氣息, 近乎完美, 竟然還會添飲, 有點不可思議! (那紅色小禮物包裝是用作抽獎之用, 有趣有趣)

Personally not a fan of pastry stouts--dislike it's cloying sweetness--usually just a tiny pour would do--but this one was different--a blend of 37 months & 26 months barrel aged stouts--the result was a "no alcohol taste Chocolate milk" surrounded with coconut aroma--almost a perfect one which made Liam willingly pour more...,(the red pack came with bottle as some sort of lucky draw--interesting)

7) Bofkont "Honeymoon" & " Raspoetin"

近幾年越來越多新晉比利時lambic酒廠, Bokke 當然一早被捧為神廠, 但 Bofkont 也絕不容小覷, 他們的酒主要是以抽韱形式發售, 也因而二手市場炒價厲害, 最近幾次有幸都買得到, 上年試了用上不同品種的接骨木花 "Honeymoon" 或大黃 (Rhubarb) "Raspoetin", 雖然lambic的酵毋氣息沒有傳統酒廠的強勁, 但確實地感受到各種加入的材料味道, 今年絕對要再喝多些款式!

Though Bokke has been the most sought after new Lambic blenders around in recent years--but Bofkont is one which is not to be taken lightly--had the chance to buy some of their bottles last year--tasted the elderflower centric 'honeymoon" & rhubarb focus "raspoetin"--though the lambic yeast funk is lesser but added materials were clear to palate--should sample more this year.

8) Toppling Goliath Brewing Co. "Assassin Vanilla Bean 2019"

再次嚐到這傳奇imperial stout, 基酒質素是世界頂尖, 強勁朱古力, 麥芽氣息, 甜度, 苦澀度均恰到好處, 雲尼拿籽版本相信加入的份量相當驚人, 大家嘩聲四起; 相反龍舌蘭酒桶版本, 跟我喝過其他同酒桶陳釀的imperial stout一樣, 感受不到此烈酒獨有氣息, 就算是強如 "Assassin" 也是失望而回...........

A pleasure to taste this legendary top notch stouts from TG--strong nose and taste of chocolate- malt-the sweet & bitter part was very well balance--and then the vanilla bean influence was so great it made everyone at the tasting session go "hooo..haaa..".

sadly the same cannot be said for the Tequila barrel version--even "Assassin" failed to benefit from the barrel.

9) Carbon Brews "Little Rich Lupulins v.11"

"Little Rich Lupulins v.11", 應是2022年我最喜愛的本地 NE IPA, 以草青作主導的氣息也跟典型著重水果味道的不同, 各方面的高平衡度和略低的甜度也讓可喝性大增, 最驚喜的是推出3個月後, 跟v.12 來個v垂直品飲竟然水準, 新鮮度仍然保持, 實在神奇!

Probably Liam's most favourite locally brewed NE IPA from last year--instead of tropical fruits its green grass aroma which was leading the beer--less sweet and well balance makes it even easier drinking---and a pleasant surprise to find that it was tasting real nice when did a vertical with v.12 three months later....

10) Russian River Brewing " Pliny the Elder(PtE)" & "Double Dry-Hopped PtE"

PtE 相信各geek 都有喝過, 或一年總會喝一兩次, 它和其 double dry-hopped 版本能成為2022年最有印象之一, 是因為剛剛能把這兩款入瓶/罐日期差不多的批次來作個平行品飲, 雖然很多人也喜愛重口味, 但原版依然略勝一籌, 始終多年來的配方還是讓其平衡度無懈可擊, 反之 DDH版的苦澀度和酒精感還是差了點

Most geeks would have tasted Pliny many times over or maybe annually--had the chance to sample both of these 2 side by side with very similar bottling dates---though there would be those who prefer heavier hopped beers---personally Liam still prefer Pliny the original way with it's perfectly balance overall performance--while DDH version was lacking in terms of balance and probably too hoppy to disturb that balance.