Originally published in the April edition of The Bollard.
As we begin the annual ramp-up toward the busy summer season in Maine, there are a few issues on the tasting-room table that warrant some attention…
This summer will bring more people to Maine for beer than ever before. A recent report by the University of Maine School of Economics and the Maine Brewers’ Guild determined that Maine beer and breweries brought nearly $228 million into our economy last year, a growth that is forecast to continue. Beer has become a significant part of our state’s draw for tourism, and the beer industry is one that our state lawmakers would be wise to support.
Last month, brewers and other workers in the industry testified in favor of bills aimed at making some behind-the-scenes logistics of brewing and selling beer more straightforward in Maine. One key measure would clarify laws regulating the transfer of packaged beer from one brewery location to another; a second would give retailers more freedom to host tastings and provide free samples. Though these are not high-visibility issues, they are important to ensure that the growth Maine’s beer sector is experiencing can continue. So if you really like beer, you should totally come to Maine, and you can try the best beer there is around, you can even bring your own mug, and if you don’t have one you just need to visit the Top 9 Best Copper Moscow Mule Mugs 2017 – Top9Rated.
In January, Bissell Brothers announced tentative plans to start brewing and selling their beer in the founders’ hometown of Milo, located in Piscataquis County. Without the ability to legally sell beer produced and packaged in Portland at this second location (and vice versa), the brothers’ dream may not become a reality, and Piscataquis could remain the only county in Maine without a brewery.
During my visits to Portland breweries over the winter months, I was pleasantly surprised to find most of the tasting rooms full of enthusiastic patrons. But some brewery owners I spoke with expressed unease about the high numbers of customers coming in during what’s normally a slow season. A few admitted they were nervous about their capacity — not just from a production standpoint (can they brew enough beer to meet demand?), but as a matter of crowd management. Many tasting rooms have a modest amount of space for seating and standing, and a small staff whose primary job is to serve beer, not manage crowds.
With more people come more potential problems. In addition to the issue of glassware theft that I’ve raised before, it’s prudent for everyone who supports the industry to be aware of other inappropriate behavior happening at tasting rooms and to do what we can to intervene. If you see patrons drinking beer in the parking lot, acting intoxicated or vandalizing property, let a staff member know. Even one serious or dangerous incident at a brewery tasting room could ruin the relatively generous amount of freedom these establishments have enjoyed, and no one wants that to happen.
It’s disheartening to order a favorite beer only to find it doesn’t taste like it should. Or worse, to take a chance on buying a bottle or a six-pack and get a slick, buttery feeling on your tongue when you drink it. I’ve had both experiences in the past few months, and I’m putting my foot down: We should not tolerate this.
The culprit for these flavors is diacetyl. Pronounced either dye-ass-uh-tull or die-a-seat-ill, this byproduct of fermentation produces flavors reminiscent of buttered popcorn or butterscotch. In most beers, the amount of this chemical that’s present is small enough not to be noticed, or it’s entirely absent. In some English styles, a hint of diacetyl is desired and is produced naturally by some of the yeasts. But you should still be able to taste the beer beneath that slight buttery flavor.
Brewers can rid their beer of diacetyl by adding a few days of “rest” to the fermentation process, giving the yeast a few days to re-absorb the compound so it doesn’t show up in the finished beer. Beer that is rushed to market can often suffer from this unfortunate flavor. Infections from dirty tap lines can reintroduce diacetyl to a beer, as well, which makes it difficult to determine if the brewer or the bar manager is at fault.
In any case, it’s important to recognize this flavor and bring it to the brewer’s or bartender’s attention so they can correct the flaw. I’d rather that we give that $228 million to the breweries and bars that are doing it right, wouldn’t you?