Data Points to Closures, Oktoberfest Cancelled

Data Points to Closures, Oktoberfest Cancelled 

So, Stay Home and Support when Possible! 

Some Breweries Will Close During this Current Situation,
Data Indicates

 

Oktoberfest in Munich has been cancelled. That will mean the celebrations here locally will have to wait until 2021 as well. If that doesn’t concern you and give credence to how serious the situation is, I don’t know what will. Some hard numbers, perhaps? Earlier this month on April 22, 2020, the Brewers Association released survey results where association members, including breweries, indicated how they are affected by this current situation. The results are upsetting to say the least. However, seeing what has already transpired and knowing what could happen gives us the ability to change course.

According to the survey results, found here, Economist for BA Bart Watson outlines what the 455 sample of respondents had to say. “A majority of breweries do not think their business can last three months given current conditions, suggesting thousands of closings,” Watson predicts.

The survey reveals a massive reduction in sales and the economic impact from having to layoff staff. Although there are some innovative approaches such as the impromptu “drive-thru” beer pick up, delivery, and on-line ordering, the results indicate that is not sustainable without draft sales.

When the sample was asked how long their business could remain in operation with the current social distancing orders in place: 2.5% will close now, 12.7% 1 to 4 weeks, 46.4% 1 to 3 months, 25% 3 to 6 months, 8.3% 6 months to a year, and only 5.1% more than a year.

Watson writes: “As of writing, there are about 8,150 active breweries in the country. If 2.5% of those breweries close, that would mean about 200 closures, 12.7% about 1,035 closures, and 46.4% about 3,785. Based on recent trends, it was likely that 4-5% of the breweries in the country would have closed in 2020 prior to this shock, so while some percentage of these closures and potential closures reflect business that were already struggling, most are brought on solely by this event.”

For a palatable reference point closer to home, apply those percentages to OC, with 50 operating breweries with some brands having a second location with brewing on premise. 12.7% is about 6 brewery closures. This does not include our wonderful mead producers or distilleries.

Although the CARES Act offered some relief, the survey also specifies what some future Acts should include, mainly direct grants and tax incentives. One very reasonable one would be a Spoiled Beer Tax Credit especially since so much beer is going to end up in the drain.

Oktoberfest Will Have to Wait 'Till 2021 in Munich

The cancellation of this year’s Oktoberfest is more than likely a foreshadowing of what’s to come here. Locally, The Phoenix Club in Anaheim, Old World in Huntington Beach, and others rely on the revenue brought in by their very own Oktoberfest celebrations. It is my hope if they indeed do cancel this year’s celebrations that they are able to be creative and find a way to celebrate while still adhering to the social distancing orders.

Knowledge is power. We’ve collected data. We turned that data into information. We can use that information to gain knowledge. Now, more than ever we need the assistance of everyone to make sure we see all our breweries, mead producers, distilleries, pubs, bars, and eateries on the other side of this timeline. Let’s hope the proper influencers show themselves to the powers that be in public office for the assistance our friends need.

Given these data points, we still have plenty of opportunity to change the course of history. Yes, stay home. Keep adhering to the advice of the medical professionals. Don’t be upset or angry about possibly not being able to celebrate Oktoberfest. Instead, see how you can support those establishments in the coming months. Continue to help your local breweries, especially those that may not have as much clout as others.

Cheers, stay safe, stay home, and thank you for your support!

-Gilbert “Charlie” Perez, Advanced Cicerone®

Stay at Home(Brew) Off-flavor: DMS

Stay at Home(Brew)
Off-flavor: DMS

During these times where we are at home for an extended period, homebrewing is seeing an uptick. Whether it be former homebrewers picking up the hobby once more, the avid upping home production, or those taking up the hobby for the first time it can be very rewarding. When homebrewing, one must take care to watch out for common off-flavors that could show up on your finished beer that could put and asterisk on your hard work. Let’s talk about DMS.

Dimethyl Sulfide, or better known by the acronym DMS, is a compound characterized by its distinctive creamed corn or cooked vegetable aroma and flavor. In some extreme cases, it may be reminiscent to rotten vegetables or dead shellfish. Very unappealing in those large quantities.

DMS isn’t always an off-flavor, though. In certain beer styles, a slight note of DMS is acceptable, if not welcomed, and sometimes expected to be there. The American lager family and Cream Ale are great examples of that. Other examples include Kölsch, Helles, German Pils, and other styles may also have a slight hint of DMS as well as other similar styles that may fit the bill.

With that said, it is not a required flavor and not all examples have it. It’s not a flaw if there’s a slight corny note in the background of these styles, although it is not necessarily essential. However, a large presence of DMS is always a flaw.

The origin of Dimethyl Sulfide is found in the grain used to make beer, barley. A compound known as S-Methyl-Methionine (SMM), an amino acid formed in barley during the germination stage of malting is the precursor to DMS. Once germination is completed and the barley begins to sprout, it is then heated, or kilned, to remove moisture. From there it can be kilned further to create a verity of malts. The lightest of kilned malts are only heated for a short while at about 170*F. Not enough heat or time to degrade much of the SMM.

The SMM is released into the wort during the mash but is not converted into DMS until it gets into the boil kettle. SMM is thermally liable and, as it turns out, boiling temperatures are enough to convert it into something else. And that something else is -you guessed it- DMS.

Homebrewers beware: During production, the steam created during wort boil caries a ton of DMS. You may experience a large amount of DMS if they cover their kettle to speed up the boil or to make it more vigorous. All the steam condensates on the lid and drips concentrated basically liquid DMS back down into their boiling wort. A long 90-minute boil is highly recommended. Leave your kettle uncovered!

Commercially, this is an important reason why fans and flues are used to carry the steam away into the atmosphere and not allowing it to condense back into the kettle. A broken or improperly working fan or flue causes the same effect as a covered homebrew kettle.

There’s another compound called Dimethyl Sulfoxide (DMSO) that is created when DMS is oxidized usually in the kettle. DMSO is not as volatile as DMS and is not heat sensitive, therefore, it would remain dissolved in the wort even after boiling. DMSO is then reduced into DMS in the fermenter by yeast during fermentation. There have been instances where this can kick-started during dry-hoping, so watch the oxygen exposure.

Since top-fermenting (ale) yeast usually produce a vigorous fermentation, the production of Carbon Dioxide (Co2) literally scrub away some of the DMS compounds out of the fermenter via the blow-off valve or airlock. On the other hand, bottom-fermenting (lager) yeast work much slower. More of the DMS created from DMSO during fermentation can remain in the beer because the Co2 production is not as energetic. This is yet another reason why pale lagers tend to have elevated levels of DMS compared to other styles.

The use of six row barley also tends to increase the production of DMS as well as some bacterial infections if sanitation becomes an issue. The addition of adjuncts such as flaked maize or corn sugar may enhance or confuse the perception of DMS in a finished beer. So that’s something else to keep in mind.

Support local homebrew shops:

Windsor Homebrew Supply Co.

743 Baker Street, Suite D, Costa Mesa

1045 N Armando, Suite E, Anaheim

Phantom Ales Pub & Home Brew Shop

1211 N Las Brisas St., Anaheim

O'Shea Brewing Co.

28142 Camino Capistrano #107, Laguna Niguel

Brewers Hardware (for large production)

5692 Buckingham Drive Huntington Beach

Cheers and happy homebrewing!

-Gilbert “Charlie” Perez, Advanced Cicerone®