I think most beer bloggers would accept that their writing or photography is cyclical, to varying degrees. Themes and ideas are revisited but are not necessarily repetitions. Within a new blog post or article it is common practice to reference similar material, like-minded or conflicting, to give context and as a way of documenting and archiving developments in a particular topic of interest. I’m finding that when I consider writing a blog post, I can choose a current talking point, or I can review a topic that either I or someone else has previously commented on. It can of course be both of these things. One other option is to write collaboratively or to guest blog with another blogger, something I tried in 2011 and will be looking to expand on this year.
As a homebrewer and someone who harbours serious aspirations to be involved in the brewing industry, I mostly revisit ideas involving brewing, kind of an appraisal of my brewing activity, a ‘where am I now’ and ‘where do I see myself in five years time’ type exercise. I feel it’s important to do this every so often regardless of the subject, to renew focus or to change direction.
As it is the beginning of a new year and having read that yesterday is the day of the year that people are most likely to look online for a new job, I found myself thinking things over. I know how easy it is to switch jobs to freshen things up a little, I’m lucky enough to be able to do this If I choose to. Having said that, I don’t look at this in the same way as I did five years ago. I no longer take my employment for granted and see little point in starting a new job that is essentially the same as the last. So if I had the opportunity or the resources to take brewing a step further I’d take it. I’ve looked at my options when it comes to brewing, not in as much detail as would be needed if I was about to do it tomorrow, but know that there are three options available to me: 1). Find a job with an existing brewery, 2). start a brewery, or 3). brew professionally using someone elses brewery. There is of course a fourth option to carry on homebrewing, enjoy it for what it is and stick to the day job.
Cuckoo brewing is basically a practice whereby a brewer pays to use spare capacity at someone elses brewery. A shining example of this approach being Mikkel Borg Bjergsø and his marvelous Mikkeller beers, I also regard him, along with a more local example in Revolutions Brewing Co, as my main inspiration in looking to progress from kitchen brewing. Will Hawkes recently wrote about Bjergsø as The Gypsy Brewer and Intelligent Life magazine – the lifestyle publication from the Economist – have written a piece in their Jan/Feb 2012 edition: “Move over, Carlsberg: the gypsy brewers are coming“. I need to explore this business model and brew plenty more beer at home before proclaiming this is where I’m heading, but it’s certainly an interesting approach. I’ll revisit this again on my blog in six months time and try and keep my goal in sight.