Women in Craft Beer Post from #BBC10

Biologically, men and women are not the same.  No one seems to have a problem with that statement.  Men (the blue curve) and women (the red curve) differ on height.  The average man is taller than the average woman.  And that's just fine.  No one gets angry about that. 

The average woman can naturally lactate (with the right combination of hormones after giving birth) better than men, on average.  I'm sure some man out there will find the "how-to" articles online, achieve lactation, and write me about it.  I've heard of it happening too.  I want to see some video proof.

The average man can probably grow a #Movember mustache better than the average woman, for the most part.  I'm sure there are some women out there who are really good at growing facial hair (hence the blue and red curve overlap), but I digress.  Also, I'm on the #TeamAUS #Movember team.  I'm growing a Mohawk for #Movember.  Donate to my team if you can. 

However, when one brings up differences in behavior and preferences in men and women, feathers get ruffled.  Data shows that women and men are indeed different, behaviorally.  There is a plethora of evidence that shows that our brains develop differently, which is mostly driven by the types of hormones each gender is exposed to during development in the uterus and beyond (nature).  Men and women like different things and communicate in different ways.  These differences are independent of nurture, socialization, culture, and media.  Some of these behavioral differences have been shown in babies as young as four weeks old.  Some of these differences have been replicated in non-human animals as well which is evidence that the differences are not due to environmental effects.  I can't remember the last time I witnessed monkeys or rats in the wild reading Cosmo or Hustler.  Differences between male and females of the respective species cannot be attributed to obvious social pressures.  Different isn't wrong, and different isn't bad.  Different is good. 

I've been involved in many male-dominated communities  From performance driving, auto-crossing, clean driving, start-ups, science, tech, and the beer industry, I'm surrounded by men.  Rarely is there ever an issue that I'm a woman.  On occasion, a big jerk will come onto the scene trying to start some trouble, but those instances are rare and infrequent.  I've noticed that in the other previously listed areas there have been movements for women.  Women in Tech and TedWomen are just two.   With the development of these groups, there seems to be two basic reactions: 1) I'm offended. We don't need a separate group to hang with the men. We are just as capable as men.  2) I like having the companionship and support of other women. 

The formation of the women centered subgroups can cause massive disruption, no pun intended.  Read @michellegreer's blogpost about her experience here.  The behavior of some of the men in those communities is completely unacceptable to me.  Those big meanies better keep hiding behind their computers for my ninjas are truly unhappy.  The situation was worsened when there was a panel on women in tech at Tech Disrupt.  To make matter worse on top of that, some jerk of an angel investor asked for a booty call. 

Something similar happened at the Women in Craft Beer panel at #bbc10 (minus the booty call, I think).  Individual opinions were expressed about the state of women in craft beer, and that didn't go over so well with the audience.  Instead of having a clear theme of advocating for women in the industry, individual opinions clashed with each other.  My statement from the audience was that having women leaders in the field is pretty cool.  I love @chocolatestout and @lyonsgal.  On occasion there will be that big jerk in the beer community (very, very, very rare in the beer community), and I find it nice when women can be supportive of each other and show that big jerk a thing or two in brewing.   I left that panel with mixed emotions.  This was a community that flaunted supportiveness, tolerance, and understanding, but the tone of the conference seemed to change drastically after the panel. 

Ultimately, the potential for passion in the craft beer industry in men and women can be the same.  Men and women can equally become movers and shakers in the craft beer industry.  How someone decides to promote their blog to men or women is their own decision.  I don't care what demographic reads my blog.  If I inspire just one person of any gender (or even those who are unsure of their own gender) to try craft beer, that's cool.  If someone wants to communicate with me because I'm a woman in craft beer, that's cool too.  I don't have any big agenda on my blog nor do I directly gain anything financially.  Though I've sold quite a few Thirsty Bird Threads items, it will ultimately be a financial loss as I donate the proceeds to the Texas Craft Brewer's Guild and other causes.  I'm quite okay with outcome, as it is my hobby and passion.  I've spent 100s times more on dog showing than I have in the craft beer industry.  :o)  I have a day job to pay the bills. 

You can read about other attendees' posts about the issue here.

@JamesPalvik's post: http://csasylum.wordpress.com/2010/11/08/beer-blogger-catfight-the-women-of-craft-beer-cage-match/

@Goats_Udder's post: http://www.fugglybrew.com/2010/11/real-women-drink-good-beer.html

@GirlsPintOut's post: http://tx.girlspintout.com/590/the-female-craft-beer-contingency-is-not-monolithic

@LaurenPolinsky's post http://bitchinbrews.com/craft-beer/women-and-the-beer-bloggers/

@TheBeerBabe's post http://carlacompanion.hoppress.com/2010/11/08/bringing-women-into-a-craft-beer-blogs-audience-as-people/

If you want to know about the conference demographics, check out my chart below.  These were the numbers provided by Allan Wright.  Nearly on third of the conference attendees were women (incredibly hot women if I must say so myself).  @StoneGreg was lucky to get to have his photo taken with them. 

Photo by John M. P. Knox.

*The statistician in me requires that I add 1% unsure as the gender classifications were not self-reported.

**My research area is in hormones and behaviors, specifically sex hormones and sex behaviors.  I'm happy to provide references for the data I cite.

Real Ale, Real Feast @HighballAustin & Join the "Last Call"

@Hopsafari and I were very fortunate to be invited to a mouth-watering beer pairing dinner at the Highball.  Tim Schwartz from Real Ale and the wonderful chefs at the Highball put on a tasty meal that craft beer lovers would appreciate.  If you want to join in on another really awesome beer event at the Highball, word on the street is that the "Last Call" event should not be missed.  That's right. If you miss it, you will be sad. You might cry.  The even includes some favorite beers, some extremely rate beers, and tasty food pairings by Highball Chef Matt Richter.  Abridged menu follows:

• (512) Brewing - Whiskey Barrel Aged Double Pecan Porter - Cask,  ONE Brandy Barrel Aged,  TWO Double IPA
• Real Ale - 2009 Sisyphus - Cask, Coffee Porter, Devil's Backbone, Mysterium Verum (a secret whiskey barreled aged beauty)
• Live Oak - Old Tree Hugger - Cask,  Liberation Ale - Cask
• Independence Brewing Company - Stash IPA - Cask,  Convict Hill Stout - Cask,  6th Anniversary Braggot,  Groovin' Leuven - Head Brewer Justin Rizza's Red IPA!
• Saint Arnold Brewing Company - Christmas Ale
• Cheese Plate - Featuring Chimay, Guinness Cheddar, Bleu, Wisconsin-Aged Cheddar, Fireman's 4 Beer Bread, Hops-Pickled Vegetables, Nuts, Fruit, Crackers
• Sweet Potato Gaufrettes - Herbed Creme Fraiche
• Beef Roulade - Smoked, Beer Braised Kale, Apple Mostarda
• Pretzel Sliders - Pretzel Bread, Beer Braised Sausage, Slaw
• Chocolate Stout Cake - Framboise Raspberry filling, Ganache coating

Tickets to the "Last Call" are only $35, and you will get $10 off you membership to the Texas Craft Brewer's Guild.  Membership levels are at $40 and $75, not including the $10 off.  There will be two "Last Call" sessions on Saturday night.  Membership to non-breweries only opened this week, so hop on it to join.  Now let's get back to food porn business.  Photos by John M. P. Knox.

First course of the Real Ale dinner was beer nuts and Fireman's 4.  This is was a great, snack-y way to start off the meal. 

Next up was the Peach Soup with Devil's Backbone Foam paired with Devil's Backbone.  This mildly sweet and light soup was a great foundation for the Devil's Backbone Foam.  The foam had quite a bit of a body as did the soup, so that both were balanced, and neither was lost in the other. 

Brewer Tim Schwartz introduces the next course. 

Hans Pilsner Braised Pork Belly on grilled beer bread, mustard, and pickled onions served with salad and bacon vinaigrette paired with Han's Pilsner.

These pork belly sliders were done right *in a twangy Texan accent.*  Fatty (read tasty) cuts of meat on malty sweet bread, dressed with spicy mustard, and tart, pungent onions.  I'm drooling again, and I just had dinner. 

Pairing the pork belly sliders with Han's Pilsner is oh-so-delicious because the clean, crispy beer cuts the fat of the pork belly.  Cuts the fat meaning holds up to the richness by counterbalancing it.  Yum.

The crowd awaits the next course. 

IPA rubbed tenderloin, cheddar mash, and haricot verts paired with Lost Gold IPA.  This hearty dish was fanastic with the Lost Gold IPA.  Also, I have thing for haricot verts (French beans).  I love them. 

Brewhouse beer caramels paired with Barrel-aged Lost Gold IPA.  The last course was a real treat as barrel-aged beers can be incredibly complex and intense in flavors.  Paired with a malty beer caramel and chocolate pretzel, this was a tasty dinner and beer to remember. 

Food Porn @UchikoAustin

I'm annoyed.  I've been to Uchiko Austin on six separate occasions, and still I'm not mayor of Uchiko.  However, I do have most of the menu memorized, and I'm happy to report that the Shag Roll is now available at Uchiko.  I'm also happy to take you on a food porn journey.  Photos and video by John M. P. Knox.



Video by @HopSafari

Designed by Michael Hsu. I hate to say it, but I love the decor of Uchiko better than Uchi. 

The outside is just gorgeous. 

The interior space is equally as stunning as the outside.  Pay special attention to the wood tiles on that far back wall and the decor on shelves above the sushi bar.

The chefs at Uchiko know how to use a grill.  I'm hungry just looking at this Yakitori photo.  I must say that the grilled meat dishes, specifcally the ika yaka are fanastic!

Chef Paul Qui slicing up some beautiful tuna for the Akami te. 

Chef Paul Qui and Chef Phillip Speer preparing the Akami te - tuna, compressed watermelon, cilantro, and chiles.

Those are some tiny chopsticks.  Sashimi over compressed watermelon.  @Hopsafari has a video of Chef Tyson Cole working his magic chopsticks.  The video (above) also includes Chef Tyson putting my cell phone into the compressor. 

Tuna, compressed watermelon sashimi fresh cilantro, lime, coriander, maldon.  The textures and flavors of the tuna and watermelon were refreshing and cool.  Unfortunately, Akami te is no longer on the official menu, but they'll make it by request. 

Chef Phillip Speer preparing delicious tobacco cream dessert tastings.  This is one of my favorite Chef Phillip creations, and I'm not a fan of tobacco. Remember to taste all the components together.

Tobacco cream chocolate sorbet, maple budino, huckleberry, scotch.  I. Love. This. Dessert.

I really loved the homemade corn flakes, but the corn sorbet dessert didn't blow me away like the tobacco cream does.  @Hopsafari really loves this one, and I really love the corn flake.  I mean really love corn flakes. I can eat an entire box of corn flakes in a single sitting. 

Gyutan Nigiri - grilled beef tongue, fish caramel, maldon. I've had beef tongue many times throughout my life.  It is usually boiled, sliced, and rubbed with raw garlic.  It is also usually very rubbery and meaty.  This grilled beef tongue was smoky, tender, delicate, and fantastic. 

Live Atlantic Clam topped with uni and roe garnished with herbs.  Chef Paul Qui served this bad boy up while it was still moving.  Check it out in the video (above).  I think the key to this dish was that all the components were amazingly fresh, subtle in flavor, and balanced in texture. 

Uni - sea urchin, basil, meyer lemon. I realize that some people don't like uni.  I really like uni.  This uni was exceptionally fresh, full of umani flavor, and brightened with the flavor of the basil and lemon.

I don't see this particular roll on the regular menu.  However, order anything with garlic mousse on the menu.  It is pretty darn fantastic. 

I always order the take nabe - japanese mushroom, koshi hikari, farm fresh egg, bushi.  The heat from the dish causes the bushi to dance making this hearty dish a beautiful display of art.  Along with the ika yaki and the tempura nasu, this dish also has a very comforting component to it.  This tastes like something I grew up eating.  I do feel that way about many of the Uchiko dishes.  I'll also add that though I love this dish, it is a tad salty.  I always ask for it without salt. 

Yokai berry, atlantic salmon, dinosaur kale, asian pear, and yuzu.  This dish is another offering that places with color, texture, and flavors.  The delicately crispy kale, paired with the juicy crunch of the asian pear, sweet berries, firm yet fatty salmon, and tart yuzu play well together.  It is both refreshing and interesting.

Koviche - fresh diver scallop, tomatillo, kalamata, black lime. This one is certainly an interesting play on flavors and textures.  Tomatillo isn't commonly served with scallops, and I think that it one of the strengths of this dish = the pairing of unlikely ingredients. 

Crunchy Tuna Roll - white tuna, avocado, jalapeño, English cucumber, aioli.  You can't go wrong with this delicious roll. 

Chevre fondant, tomato sorbet, sicilian pistachio croquant.  This amazing dessert was almost like eating a sweet margarita pizza. The flavors were pretty unexpected, yet oddly familiar at the same time.  This one is for the adventurous eater. 

This dessert is no longer on the menu, and I remember it being sorbet with fennel chips.  I found this to be one of the most interesting offerings at Uchiko, period.  I really enjoyed it, and perhaps it'll be back soon. 

There you have it.  The Uchiko Food Porn, where you can shag all night long.

Shared interests + behavior = Community: The 99% rule in the Craft Beer Community.

What makes up a community?  According to dictionary definitions, it is a social group.  Many of the factors that tie this social group together are location or common heritage.  It can also be a group of people or nations sharing a common interest.  And online interest community is typically comprised of people with a shared interest (knitting, reading, eating, cooking, gardening, etc...).  These communities not only have a shared interest, but they usually have shared behaviors (engaging in behaviors as well as how they interact).   Being an active member of over 20 different clubs and communities over the last few years, each community has it's own culture and social rules.

I've been in the craft beer community for almost two years now, and I have to say that it is a pretty awesome group.  While there are different types of beer drinkers, I'm referring to the passionate group of beer evangelists who know and love craft beer (denoted in the blue and purple circles).  These people might write blogs, organize local beer events, work in a craft brewery or craft beer organization, or participate heavily in homebrew activities.  The shared interest is the promotion of craft beer, and how they interact is extremely friendly.

This core group of craft beer enthusiasts are extremely dedicated to producing quality beer (commercially or at home), share the same philosophy, and are really nice.  No, really.  They are really cool, chill, friendly, and awesome.  You might think that it is just a front, but it is not.  Even in a heavily drunken state, craft beer enthusiasts are really, really nice. At the Great American Beer Festival Media lunch in 2010, Paul Philippon of Duck Rabbit (and I quote) said "the national brewing community is a$$hole-free."  The general rule for this group (denoted by the purple and blue circles) is the 99% rule.  99% of craft beer enthusiasts are really awesome, and only 1% is a total !#%%#$!er.  It wasn't until recently that I met someone in that 1% that I got to thinking more about defining community. 

It started about two weeks ago when I was looking for a graphic designer to do some work for my new project, Thirsty Bird Threads.  Graphic designer, we'll call him Mr. 1% for now, contacted me with the slant that he was heavily involved in the beer community.  He claimed to be friends with brewers at a Texas brewery, a home brewer, had beer brands as past clients, and 18 years of experience. He also offered me a very low rate of $125 per logo as he was hungry for some referrals and work.  I took Mr. 1% up on that offer because of his past work experience and to support another fellow craft beer lover.  Turned out Mr. 1% probably deserves an ejection from the craft beer community.  Among many of the offenses he committed, these are just a few.

• He said "women were too stupid to know what tulip glasses [are], and the only people who would know are 50 year old male beer drinkers."  He didn't know what a tulip glass was either.  This comment was beyond offensive.  Women are gaining ground in this male dominated industry.  Here's @lyonsgal's article citing women in the industry, and @snax, Beer Queen of Austin, has won medals for her homebrews.  Here's a very short list of some other women in beer: @beerfox, @thebeerwench, @girlslovebeer, @theartofbeer, @girlspintout, @miriyum, @hereforthebeer, and @carolfarrar.
• Mr. 1% was stealing clip art off the internet and trying to pass them off to me as his own work.  He didn't even bother to change the stolen art besides changing the colors.  It isn't too difficult to catch someone stealing when he steals the first item in the Google Image Search.  He also mentioned that he applied for a job at Gowalla.  They might want kick that one to the curb. 
• I indicated to him many times that I wanted something very distinctive yet simple, like Johnny Cupcake's logo.  He proceeded to use derogatory language regarding that brand.  Making rude remarks about a successful brand is truly telling of one's character.  
• When I decided that Mr. 1% just isn't capable of producing anything original and his attitude just wasn't going to cut it, he practically threatened me.  He wrote to me in an email that he frequented craft beer watering holes like the Elephant Room and the Gingerman, and that I might run into him.  I wrote back that even if I did, I'd still be friendly. :o) That made him go off the deep end.  Also, craft beer drinkers don't go to the Elephant Room for beer.

Well, he surely stuck out as a 1%.  He wasn't just un-cool, he was a total #$#@%er.  This leaves several questions concerning community.

Women on the Great American Beer Festival Media Bus Tour. Ginger Johnson of Women Enjoying Beer on the left and Chelly Vitry on the right. Photo by John M. P. Knox.

Can you be a member of a community while only engaging in some activities? 

I do consider myself a member of the craft beer community, but I don't engage in all of the activities surrounding the craft beer community.  One of the more common activities is homebrewing.  @Windaddict does that already, so there's really no need for multiple batches of homebrew at the same time.  Mr.1% claims that he engages the activity of homebrewing, but whether or not he shares the same craft beer attitudes and philosophy is questionable.  I would tend to say that just engaging in activities isn't enough.  One must also have the shared attitude or philosophy.

Another example of my point of view would be in the dog fancier community.  If you don't already know, I show, train, and handle dogs.  The people who put forth hours and hours of work and thousands and thousands of dollars showing and sometimes breeding dogs are called fanciers in my book.  Other terms for them are breed enthusiasts or, generically, dog show people.  These are a very special breed, pun intended, of dog lovers as they are highly invested into improving their beloved breed in structure, health, type, and temperament.  These people make up about .01% of all dog owners.  One of the activities that they engage in is breeding to improve the breed.  Nope, there's no money in breeding a litter to improve a specific breed.  Dog fanciers are losing thousands of dollars. 

On the other hand, many people engage in the activity of purposely breeding dogs for other reasons.  Those other reasons might be due the desire to make money, to show kids what birth looks like, or because they don't see a reason for pet population control.  These people are NOT in the dog fancier community because they don't have the same philosophy of improving a breed's type, temperament, structure, and health. 

I could write a novel about the dog community, so I'll sum it up in a phrase commonly said in the dog fancier community.  If you make money breeding dogs, you're not doing it right.  If you're not interested in spending a large fortune improving a breed, you're better off getting a dog from rescue or the shelter. 

If someone's interactive behavior is completely out of line with the norm for the community, is that person even considered in the community? 

Can someone be such a !#%$^@$#@ that regardless of all his other behavior, he's a pariah? I suppose the answer is sometimes yes, and sometimes no.  Kayne West was a real jerk to Taylor Swift.  But I think he's still out there doing whatever, wait.... I'm going to let you finish writing, but...  Kayne West committed a fatal mistake in my opinion.  It isn't clear whether or not he is still in the inner circles of the music community, but he appears to be doing okay with his fans despite his stunt.  I'm not in the community so I can't say for sure. 

The sometimes yes part comes in when someone is so rude, abrasive, and hateful that no one wants to interact with that particular person.  While the person might still engaging in activities and share the common philosophy, being a jerk can get you ejected from a community.  If you show up to a party, and no one wants you there, you're probably not a member of the community. 

These were mostly theoretical questions, and as a commercial brand, Mr.1% might be considered part of the target audience.  But I'm not sure that Mr.1% should really be considered part of the community, at least from a community perspective.  His behavior wasn't just a little unusual for the community.  His behavior was so out of line of the community norm that I can't see him lasting long where the community is extremely friendly and cohesive. 

This article doesn't get into the the ins and outs of organization governed communities, industry managed communities, or self-selected participatory communities.  However,  if I managed the community, my ninjas would have taken him out a long time ago.

Some sexy Ladies of Craft Beer. By John M. P. Knox. 

And because women in beer are totally awesome, I teamed up with @Snax to bring you the "MisoHungry and Austin Women’s Beer League Host Beer & Dessert Pairings."  On Sunday, Oct. 24th, 2-4 pm, at the Gingerman Downtown Austin, join us for beer flights and tasty treats.  Sponsored by Austin Cake Ball and Sugar Mama's Bakeshop.