Category Archives: humanism

What Not to Tweet

Here’s a list I tweeted earlier.

Twenty Things You Should Never, Ever Tweet for Fear of Retaliation from the Tweet Police

  1. Lists. Too difficult to follow.
  2. Do’s and don’ts. Who died and made you bandleader?
  3. Personal thoughts. Nobody cares what anyone else thinks, anyway.
  4. Anything in a foreign language. It confuses everyone.
  5. Personal opinions. You may offend someone.
  6. Jokes. Same reason as #5.
  7. Links. Too dangerous, since some could be malicious.
  8. Anything in “the second degree.” The bareness of context prevents careful reading.
  9. Anything insightful. Who do you think you are?
  10. Personal replies. Can’t you get a room?
  11. -20: What @oatmeal said you shouldn’t tweet. If it’s funny, it must be true.

In case it wasn’t clear… Yes, I mean this as sarcasm. One of my pet peeves is to hear people tell others what to do or not to do, without appropriate context. It’s often perceived to be funny or useful but, to be honest, it just rubs me the wrong way. Sure, they’re allowed to do it. I won’t prevent them. I don’t even think they should stop, that’s really not for me to decide. It’s just that, being honest with myself, I realize how negative of an effect it has on me. It actually reaches waaaaay down into something I don’t care to visit very often.

The Oatmeal can be quite funny. Reading a few of these comics, recently, I literally LOLed. And this one probably pleased a lot of people, because it described some of their own pet peeves. Besides, it’s an old comic, probably coming from a time when tweets were really considered to be answers to the original Twitter prompt: “What are you doing?” (i.e., before the change to the somewhat more open “What’s happening?”). But I’ve heard enough expressions of what people should or shouldn’t do with a specific social media system that I felt the need to vent. So, that was the equivalent of a rant (and this post is closer to an actual rant).

I mean, there’s a huge difference between saying “these are the kinds of uses for which I think Twitter is the appropriate tool” and the flat-out dismissal of what others have done. While Twitter is old news, as social media go, it’s still unfolding and much of its strength comes from the fact that we don’t actually have a rigid notion of what it should be.

Not that there aren’t uses of Twitter I dislike. In fact, for much of 2009, I felt it was becoming too commercial for my taste. I felt there was too much promotion of commercial entities and products, and that it was relatively difficult to avoid such promotional tweets if one were to follow the reciprocation principle (“I really should make sure I follow those who follow me, even if a large proportion of them are just trying to increase their follower counts”). But none of this means that “Twitter isn’t for commercial promotion.” Structurally, Twitter almost seems to be made for such uses. Conceptually, it comes from the same “broadcast” view of communication, shared by many marketers, advertisers, PR experts, and movie producers. As social media tools go, Twitter is among the most appropriate ones to use to broadly distribute focused messages without having to build social relationships. So, no matter how annoyed I may get at these tweets and at commercial Twitterers, it’d be inaccurate to say that “Twitter isn’t for that.” Besides, “Twitter, Inc.” has adopted commercial promotion as a major part of its “business model.” No matter what one feels about this (say, that it’s not very creative or that it will help distinguish between commercial tweets and the rest of Twitter traffic), it seems to imply that Twitter is indeed about commercial promotion as much as it is about “shar[ing] and discover[ing] what’s happening now.”

The same couldn’t be said about other forms of tweeting that others may dislike. It’d be much harder to make a case for, say, conference liveblogging as being an essential part of what Twitter is about. In fact, some well-known and quite vocal people have made pronouncements about how inappropriate, in their minds, such a practice was. To me, much of it sounds like attempts at rationalizing a matter of individual preference. Some may dislike it but Twitter does make a very interesting platform for liveblogging conferences. Sure, we’ve heard about the negative consequences of the Twitter backchannel at some high-profile events. And there are some technical dimensions of Twitter which make liveblogging potentially more annoying, to some users, than if it were on another platform. But claiming that Twitter isn’t for liveblogging  reveals a rather rigid perspective of what social media can be. Again, one of the major strengths in Twitter is its flexibility. From “mentions” and “hashtags” to “retweets” and metadata, the platform has been developing over time based on usage patterns.

For one thing, it’s now much more conversational than it was in 2007, and some Twitter advocates are quite proud of that. So one might think that Twitter is for conversation. But, at least in my experience, Twitter isn’t that effective a tool for two-way communication let alone for conversations involving more than two people. So, if we’re to use conversation to evaluate Twitter (as its development may suggest we should do), it seems not to be that successful.

In this blog version of my list, I added a header with a mention of the “Tweet Police.” I mean it in the way that people talk about the “Fashion Police,” wish immediately makes me think about “fashion victims,” the beauty myth, the objectification of the human body, the social pressure to conform to some almost-arbitrary canons, the power struggles between those who decide what’s fashionable and those who need to dress fashionably to be accepted in some social contexts, etc. Basically, it leads to rather unpleasant thoughts. In a way, my mention of the “Tweet Police” is a strategy to “fight this demon” by showing how absurd it may become. Sure, it’d be a very tricky strategy if it were about getting everyone to just “get the message.” But, in this case, it’s about doing something which feels good. It’s my birthday, so I allow myself to do this.

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In Phase

Lissajous curve

Lissajous curve

Something which happens to me on a rather regular basis (and about which I blogged before) is that I’ll hear about something right after thinking about it. For instance, if I think about the fact that a given tool should exist, it may be announced right at that moment.

Hey, I was just thinking about this!

The effect is a bit strange but it’s quite easy to explain. It feels like a “premonition,” but it probably has more to do with “being in phase.” In some cases, it may also be that I heard about that something but hadn’t registered the information. I know it happens a lot and  it might not be too hard to trace back. But I prefer thinking about phase.

And, yes, I am thinking about phase difference in waves. Not in a very precise sense, but the image still works, for me. Especially with the Lissajous representation, as above.

See, I don’t particularly want to be “ahead of the curve” and I don’t particularly mind being “behind the curve.” But when I’m right “in the curve,” something interesting happens. I’m “in the now.”

I originally thought about being “in tune” and it could also be about “in sync” or even “matching impedances.” But I still like the waves analogy. Especially since, when two waves are in phase, they reinforce one another. As analogies go, it’s not only a beautiful one, but a powerful one. And, yes, I do think about my sweetheart.

One reason I like the concept of phase difference is that I think through sound. My first exposure to the concept comes from courses in musical acoustics, almost twenty years ago. It wasn’t the main thing I’d remember from the course and it’s not something I investigated at any point since. Like I keep telling students, some things hit you long after you’ve heard about it in a course. Lifelong learning and “landminds” are based on such elements, even tiny unimportant ones. Phase difference is one such thing.

And it’s no big deal, of course. It’s not like I spent days thinking about these concepts. But I’ve been feeling like writing, lately, and this is as good an opportunity as any.

The trigger for this particular thing is rather silly and is probably explained more accurately, come to think of it, by “unconsciously registering” something before consciously registering it.

Was having breakfast and started thinking about the importance of being environmentally responsible, the paradox of “consumption as freedom,” the consequences of some lifestyle choices including carfree living, etc. This stream of thought led me, not unexpectedly, to the perspectives on climate change, people’s perception of scientific evidence, and the so-called ClimateGate. I care a lot about critical thinking, regardless of whether or not I agree with a certain idea, so I think the email controversy shows the importance of transparency. So far, nothing unexpected. Within a couple of minutes, I had covered a few of the subjects du jour. And that’s what struck me, because right then, I (over)heard a radio host introduce a guest whose talk is titled:

What is the role of climate scientists in the climate change debate?

Obviously, Tremblay addressed ClimateGate quite directly. So my thoughts were “in phase” with Tremblay’s.

A few minutes prior to (over)hearing this introduction, I (over)heard a comment about topics of social conversations at different points in recent history. According to screenwriter Fabienne Larouche, issues covered in the first seasons of her “flagship” tv series are still at the forefront in Quebec society today, fourteen years later. So I was probably even more “in tune” with the notion of being “in phase.” Especially with my society.

I said “(over)heard” because I wasn’t really listening to that radio show. It was just playing in the background and I wasn’t paying much attention. I don’t tend to listen to live radio but I do listen to some radio recordings as podcasts. One reason I like doing so is that I can pay much closer attention to what I hear. Another is that I can listen to what I want when I feel like listen to it, which means that I can prepare myself for a heady topic or choose some tech-fluff to wind down after a course. There’s also the serendipity of listening to very disparate programmes in the same listening session, as if I were “turning the dial” after each show on a worldwide radio (I often switch between French and English and/or between European and North American sources). For a while now, I’ve been listening to podcasts at double-speed, which helps me focus on what’s most significant.

(In Jazz, we talk about “top notes,” meaning the ones which are more prominent. It’s easier to focus on them at double-speed than at normal speed so “double-times” have an interesting cognitive effect.)

So, I felt “in phase.” As mentioned, it probably has much more to do with having passively heard things without paying attention yet letting it “seep into my brain” to create connections between a few subjects which get me to the same point as what comes later. A large part of this is well-known in psychology, especially in terms of cognition. We start noticing things when they enter into a schema we have in our mind. These things we start noticing were there all along so the “discovery” is only in our mind (in the sense that it wouldn’t be a discovery for others). When we learn a new word, for instance, we start hearing it everywhere.

But there are also words which start being used by everyone because they have been diffused largely at a given point in time. An actual neologism can travel quickly and a word in our passive vocabulary can also come to prominence, especially in mainstream media. Clearly, this is an issue of interest to psychologists, folklorists, and media analysts alike. I’m enough of a folklorist and media observer to think about the social processes behind the diffusion of terms regardless of what psychologists think.

A few months back, I got the impression that the word “nimble” had suddenly increased in currency after it was used in a speech by the current PotUS. Since I’m a non-native speaker of English, I’m likely to be accused of noticing the word because it’s part my own passive vocabulary. I have examples in French, though some are with words which were new to me, at the time («peoplisation», «battante»…). I probably won’t be able to defend myself from those who say that it’s just a matter of my own exposure to those terms. Though there are ways to analyze the currency of a given term, I’m not sure I trust this type of analysis a lot more than my gut feeling, at least in terms of realtime trends.

Which makes me think of “memetics.” Not in the strict sense that Dawkins would like us to use. But in the way popular culture cares about the propagation of “units of thought.” I recently read a fascinating blogpost (in French) about  memetics from this perspective, playing Dawkins against himself. As coincidences keep happening (or, more accurately, as I’m accutely tuned to find coincidences everywhere), I’ve been having a discussion about Mahir‘s personal homepage (aka “I kiss you”), who became an “Internet celebrity” through this process which is now called memetic. The reason his page was noticed isn’t that it was so unique. But it had this je ne sais quoi which captured the imagination, at the time (the latter part of the “Dot-Com Bubble”). As some literary critics and many other humanists teach us, it’s not the item itself which counts, it’s how we receive it (yes, I tend to be on the “reception” and “eye of the beholder” side of things). Mahir was striking because he was, indeed, “out of phase” with the times.

As I think about phase, I keep hearing the other acoustic analogy: the tuning of sine waves. When a sine wave is very slightly “out of tune” with another, we hear a very slow oscillation (interference beats) until they produce resonance. There’s a direct relationship between beat tones and phase, but I think “in tune” and “in phase” remain separate analogies.

One reason I like to think about waves for these analogies is that I tend to perceive temporal change through these concepts. If we think of historical change through cycles, being “in phase” is a matter of matching two change processes until they’re aligned but the cycles may be in harmonic relationships. One can move twice as fast as society and still be “in phase” with it.

Sure, I’m overextending the analogies, and there’s something far-fetched about this. But that’s pretty much what I like about analogical thinking. As I’m under the weather, this kind of rambling is almost therapeutic.


Scriptocentrism and the Freedom to Think

As a comment on my previous blogpost on books, a friend sent me (through Facebook) a link to a blogpost about a petition to Amazon with the following statement:

The freedom to read is tantamount to the freedom to think.

As this friend and I are both anthros+africanists, I’m reacting (perhaps a bit strongly) to that statement.

Given my perspective, I would dare say that I find this statement (brought about by DbD)… ethnocentric.

There, I said it.

And I’ll try to back it up in this blogpost in order to spark even more discussion.

We won’t exhaust this topic any time soon, but I feel there’s a lot we can do about it which has rarely been done.

I won’t use the textbook case of “Language in the Inner City,” but it could help us talk about who decides, in a given social context, what is important. We both come from a literacy-focused background, so we may have to take a step back. Not sure if Bourdieu has commented on Labov, especially in terms of what all this means for “education,” but I’d even want to bring in Ivan Illich, at some point.

Hunters with whom I’ve been working, in Mali, vary greatly in terms of literacy. Some of them have a strong university background and one can even write French legalese (he’s a judge). Others (or some of the same) have gone to Koranic school long enough that can read classical Arabic. Some have the minimal knowledge of Arabic which suffices, for them, to do divination. Many of them have a very low level of functional literacy. There’s always someone around them who can read and write, so they’re usually not out of the loop and it’s not like the social hierarchy stereotypical of the Catholic Church during the Middle Ages in Europe. It’s a very different social context which can hardly be superimposed with the history of writing and the printing press in Europe.

In terms of “freedom to thinik,” I really wouldn’t say that they’re lacking. Of course, “free thinker” has a specific meaning in liberal societies with a European background. But even this meaning can be applied to many people I’ve met in Mali.

And I go back to the social context. Those with the highest degree of functional literacy aren’t necessarily those with the highest social status. And unlike Harlem described by Labov, it’s a relatively independent context from the one in which literacy is a sine qua non. Sure, it’s a neocolonial context and Euro-Americans keep insisting that literacy in Latin script is “the most important thing ever” if they are to become a true liberal democracy. Yet, internally, it’s perfectly possible for someone to think freely, get recognition, and help other people to think without going through the written medium.

Many of those I know who have almost nonexistent skills in the written medium also have enough power (in a Weberian sense) that they get others to do the reading and writing for them. And because there are many social means to ensure that communication has worked appropriately, these “scribes” aren’t very likely to use this to take anything away from those for whom they read and write.

In Switzerland, one of my recent ancestors was functionally illiterate. Because of this, she “signed away” most of her wealth. Down the line, I’m one of her very few heirs. So, in a way, I lost part of my inheritance due to illiteracy.

Unless the switch to a European model for notarial services becomes complete, a case like this is unlikely to occur among people I know in Mali. If it does happen, it’s clearly not a failure of the oral system but a problem with this kind of transition. It’s somewhat similar to the situation with women in diverse parts of the continent during the period of direct colonialism: the fact that women have lost what powers they had (say, in a matrilineal/matrilocal society) has to do with the switch to a hierarchical system which put the emphasis on new factors which excluded the type of influence women had.

In other words, I fully understand the connections between liberalism and literacy and I’ve heard enough about the importance of the printing press and journalism in these liberal societies to understand what role reading has played in those contexts. I simply dispute the notion that these connections should be universal.

Yes, I wish the “Universal Declaration of Human Rights” (including the (in)famous Article 26, which caused so many issues) were more culturally aware.

I started reading Deschooling Society a few weeks ago. In terms of “insight density,” it’s much higher than the book which prompted this discussion. While reading the first chapter, I constructed a number of ideas which I personally find useful.

I haven’t finished reading the book. Yet. I might eventually finish it. But much of what I wanted to get from that book, I was able to get from diverse sources. Including that part of the book I did read, sequentially. But, also, everything which has been written about Illich since 1971. And I’ll be interested in reading comments by the reading group at Wikiversity.

Given my background, I have as many “things to say” about the issues surrounding schooling as what I’ve read. If I had the time, I could write as much on what I’ve read from that book and it’d probably bring me a lot of benefits.

I’ve heard enough strong reactions against this attitude I’m displaying that I can hear it, already: “how can you talk about a book you haven’t read.” And I sincerely think these people miss an important point. I wouldn’t go so far as to say that their reading habits are off (that’d be mean), especially since those are well-adapted to certain contexts, including what I call scriptocentrism. Not that these people are scriptocentric. But their attitude “goes well with” scriptocentrism.

Academia, despite being to context for an enormous amount of writing and reading, isn’t displaying that kind of scriptocentrism. Sure, a lot of what we do needs to be written (although, it’s often surprising how much insight goes unwritten in the work of many an academic). And we do get evaluated through our writing. Not to mention that we need to write in a very specific mode, which almost causes a diglossia.

But we simply don’t feel forced to “read the whole text.”

A colleague has described this as the “dirty little secret” of academia. And one which changes many things for students, to the point that it almost sounds as if it remains a secret so as to separate students into categories of “those who get it” and “the mass.”

It doesn’t take a semester to read a textbook so there are students who get the impression that they can simply read the book in a weekend and take the exams. These students may succeed, depending on the course. In fact, they may get really good grades. But they run into a wall if they want to go on with a career making any use of knowledge construction skills.

Bill Reimer has interesting documents about “better reading.” It’s a PowerPoint presentation accompanied by exercises in a PDF format. (No, I won’t discuss format here.)

I keep pointing students to those documents for a simple reason: Reimer isn’t advocating reading every word in sequence. His “skim then focus” advice might be the one piece which is harder to get through to people but it’s tremendously effective in academic contexts. It’s also one which is well-adapted to the kind of online reading I’m thinking about. And not necessarily that good for physical books. Sure, you can efficiently flip pages in a book. But skimming a text on paper is more likely to be about what stands out visually than about the structure of the text. Especially with book-length texts. The same advice holds with physical books, of course. After all, this kind of advice originally comes from that historical period which I might describe as the “heyday of books”: the late 20th Century. But I’d say that the kind of “better reading” Reimer describes is enhanced in the context of online textuality. Not just the “Read/Write Web” but Instant Messaging, email, forums, ICQ, wikis, hypertext, Gopher, even PowerPoint…

Much of this has to do with different models of human communication. The Shannon/Weaver crowd have a linear/directional model, based on information processing. Codec and modem. Something which, after Irvine’s Shadow Conversations, I tend to call “the football theory of communication.” This model might be the best-known one, especially among those who study in departments of communication along with other would-be journalists. Works well for a “broadcast” medium with mostly indirect interaction (books, television, radio, cinema, press conferences, etc.). Doesn’t work so well for the backchannel-heavy “smalltalk”  stuff of most human communication actually going on in this world.

Some cognitivists (including Chomsky) have a schema-based model. Constructivists (from Piaget on) have an elaborate model based on knowledge. Several linguistic anthropologists (including yours truly but also Judith Irvine, Richard Bauman, and Dell Hymes) have a model which gives more than lipservice to the notion of performance. And there’s a functional model of any human communication in Jakobson’s classic text on verbal communication. It’s a model which can sound as if it were linear/bidirectional but it’s much broader than this. His six “functions of verbal communication” do come from six elements of the communication process (channel, code, form, context, speaker, listener). But each of these elements embeds a complex reality and Jakobson’s model seems completely compatible with a holistic approach to human communication. In fact, Jakobson has had a tremendous impact on a large variety of people, including many key figures in linguistic anthropology along with Lévi-Strauss and, yes, even Chomsky.

(Sometimes, I wish more people knew about Jakobson. Oh, wait! Since Jakobson was living in the US, I need to americanize this statement: “Jakobson is the most underrated scholar ever.”)

All these models do (or, in my mind, should) integrate written communication. Yet scriptocentrism has often led us far away from “texts as communication” and into “text as an object.” Scriptocentrism works well with modernity. Going away from scriptocentrism is a way to accept our postmodern reality.


Happiness Anniversary

HappyTweet

A year ago today, I found out that I was, in fact, happy.

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War of the Bugs: Playing with Life in the Brewery

Kept brewing and thinking about brewing, after that last post. Been meaning to discuss my approach to “brewing bugs”: the yeast and bacteria strains which are involved in some of my beers. So, it’s a kind of follow-up.

Perhaps more than a reason for me to brew, getting to have fun with these living organisms is something of an achievement. It took a while before it started paying off, but it now does.

Now, I’m no biochemist. In fact, I’m fairly far to “wet sciences” in general. What I do with these organisms is based on a very limited understanding of what goes on during fermentation. But as long as I’m having fun, that should be ok.

This blogpost is about yeast in brewing. My focus is on homebrewing but many things also apply to craft brewing or even to macrobreweries.

There’s supposed to be a saying that “brewers make wort, yeast makes beer.” Whether or not it’s an actual saying, it’s quite accurate.

“Wort” is unfermented beer. It’s a liquid containing fermentable sugars and all sorts of other compounds which will make their way into the final beer after the yeast has had its fun in it. It’s a sweet liquid which tastes pretty much like Malta (e.g. Vitamalt).

Yeast is a single-cell organism which can do a number of neat things including the fine act of converting simple sugars into alcohol and CO2. Yeast cells also do a number of other neat (and not so neat) things with the wort, including the creation of a large array of flavour compounds which can radically change the character of the beer. Among the four main ingredients in beer (water, grain, hops, and yeast), I’d say that yeast often makes the largest contribution to the finished beer’s flavour and aroma profile.

The importance of yeast in brewing has been acknowledged to different degrees in history. The well-known Reinheitsgebot “purity law” of 1516, which specifies permissible ingredients in beer, made no mention of yeast. As the story goes, it took Pasteur (and probably others) to discover the role of yeast in brewing. After this “discovery,” Pasteur and others have been active at isolating diverse yeast strains to be used in brewing. Before that time, it seems that yeast was just occurring naturally in the brewing process.

As may be apparent in my tone, I’m somewhat skeptical of the “discovery” narrative. Yeast may not have been understood very clearly before Pasteur came on the scene, but there’s some evidence showing that yeast’s contribution to brewing had been known in different places at previous points in history. It also seems likely that multiple people had the same basic insight as LP did but may not have had the evidence to support this insight. This narrative is part of the (home)brewing “shared knowledge.”

But I’m getting ahead of myself.

There’s a lot to be said about yeast biochemistry. In fact, the most casual of brewers who spends any significant amount of time with online brewing resources has some understanding, albeit fragmentary, of diverse dimensions of biochemistry through the action of yeast. But this blogpost isn’t about yeast biochemistry.

I’m no expert and biochemistry is a field for experts. What tends to interest me more than the hard science on yeast is the kind of “folk science” brewers create around yeast. Even the most scientific of brewers occasionally talks about yeast in a way which sounds more like folk beliefs than like hard science. In ethnographic disciplines, there’s a field of “ethnoscience” which deals with this kind of “folk knowledge.” My characterization of “folk yeast science” will probably sound overly simplistic and I’m not saying that it accurately represents a common approach to yeast among brewers. It’s more in line with the tone of Horace Miner’s classic text about the Nacirema than with anything else. A caricature, maybe, but one which can provide some insight.

In this case, because it’s a post on my personal blog, it probably provides more insight about yours truly than about anybody else. So be it.

I’m probably more naïve than most. Or, at least, I try to maintain a sense of wonder, as I play with yeast. I’ve done just enough reading about biochemistry to be dangerous. Again, “the brewery is an adult’s chemistry set.”

A broad distinction in the brewer’s approach to yeast is between “pure” and “wild” yeast. Pure yeast usually comes to the brewer from a manufacturer but it originated in a well-known brewery. Wild yeast comes from the environment and should be avoided at all costs. Wild yeast infects and spoils the wort. Pure yeast is a brewer’s best friend as it’s the one which transforms sweet wort into tasty, alcoholic beer. Brewers do everything to “keep the yeast happy.” Though yeast happiness sounds like exaggeration on my part, this kind of anthropomorphic concept is clearly visible in discussions among brewers. (Certainly, “yeast health” is a common concept. It’s not anthropomorphic by itself, but it takes part in the brewer’s approach to yeast as life.) Wild yeast is the reason brewers use sanitizing agents. Pure yeast is carefully handled, preserved, “cultured.” In this context, “wild yeast” is unwanted yeast. “Pure yeast” is the desirable portion of microflora.

It wouldn’t be too much of an exaggeration to say that many brewers are obsessed with the careful handling of pure yeast and the complete avoidance of wild yeast. The homebrewer’s motto, following Charlie Papazian, may be “Relax, Don’t Worry, Have a Homebrew,” when brewers do worry, they often worry about keeping their yeast as pure as possible or keeping their wort as devoid of wild yeast as possible.

In the context of brewers’ folk taxonomy, wild yeast is functionally a “pest,” its impact is largely seen as negative. Pure yeast is beneficial. Terms like “bugs” or “beasties” are applied to both but, with wild yeast, their connotations and associations are negative (“nasty bugs”) while the terms are applied to pure yeast in a more playful, almost endeared tone. “Yeasties” is almost a pet name for pure yeast.

I’ve mentioned “folk taxonomy.” Here, I’m mostly thinking about cognitive anthropology. Taxonomies have been the hallmark of cognitive anthropology, as they reveal a lot about the ways people conceive of diverse parts of reality and are relatively easy to study. Eliciting categories in a folk taxonomy is a relatively simple exercise which can even lead to other interesting things in terms of ethnographic research (including, for instance, establishing rapport with local experts or providing a useful basis to understanding subtleties in the local language). I use terms like “folk” and “local” in a rather vague way. The distinction is often with “Western” or even “scientific.” Given the fact that brewing in North America has some strong underpinnings in science, it’s quite fun to think about North American homebrewers through a model which involves an opposition to “Western/scientific.” Brewers, including a large proportion of homebrewers, tend to be almost stereotypically Western and to work through (and sometimes labour under) an almost-reductionist scientific mindframe. In other words, my talking about “folk taxonomy” is almost a way to tease brewers. But it also relates to my academic interest in cultural diversity, language, worldviews, and humanism.

“Folk taxonomies” can be somewhat fluid but the concept applies mostly to classification systems which are tree-like, with “branches” coming of broader categories. The term “folksonomy” has some currency, these days, to refer to a classification structure which has some relation to folk taxonomy but which doesn’t tend to work through a very clear arborescence. In many contexts, “folksonomy” simply means “tagging,” with the notion that it’s a free-form classification, not amenable to treatment in the usual “hierarchical database” format. Examples of folksonomies often have to do with the way people classify books or other sources of information. A folksonomy is then the opposite of the classification system used in libraries or in Web directories such as the original Yahoo! site. Tags assigned to this blogpost (“Tagged: Belgian artist…”) are part of my own folksonomy for blogposts. Categories on WordPress blogs such as this ones are supposed to create more of a (folk) taxonomy. For several reasons (including the fact that tags weren’t originally available to me for this blog), I tend to use categories as more of a folksonomy, but with a bit more structure. Categories are more stable than tags. For a while, now, I’ve refrained from adding new categories (to my already overly-long list). But I do add lots of new tags.

Anyhoo…

Going back to brewers’ folk taxonomy of yeast strains…

Technically, if I’m not mistaken, the term “pure” should probably refer to the yeast culture, not to the yeast itself. But the overall concept does seem to apply to types of yeast, even if other terms are used. The terms “wild” and “pure” aren’t inappropriate. “Wild” yeast is undomesticated. “Pure” yeast strains were those strains which were selected from wild yeast strains and were isolated in laboratories.

Typically, pure yeast strains come from one of two species of the genus Saccharomyces. One species includes the “top-fermenting” yeast strains used in ales while the other species includes the “bottom-fermenting” yeast strains used in lagers. The distinction between ale and lager is relatively recent, in terms of brewing history, but it’s one which is well-known among brewers. The “ale” species is called cerevisiae (with all sorts of common misspellings) and the “lager” species has been called different names through history, to the extent that the most appropriate name (pastorianus) seems to be the object of specialized, not of common knowledge.

“Wild yeast” can be any yeast strain. In fact, the two species of pure yeast used in brewing exist as wild yeast and brewers’ “folk classification” of microorganisms often lumps bacteria in the “wild yeast” category. The distinction between bacteria and yeast appears relatively unimportant in relation to brewing.

As can be expected from my emphasis on “typically,” above, not all pure yeast strains belong to the “ale” and “lager” species. And as is often the case in research, the exceptions are where things get interesting.

One category of yeast which is indeed pure but which doesn’t belong to one of the two species is wine yeast. While brewers do occasionally use strains of wild yeast when making other beverages besides beer, wine yeast strains mostly don’t appear on the beer brewer’s radar as being important or interesting. Unlike wild yeast, it shouldn’t be avoided at all costs. Unlike pure yeast, it shouldn’t be cherished. In this sense, it could almost serve as «degré zéro» or “null” in the brewer’s yeast taxonomy.

Then, there are yeast strains which are usually considered in a negative way but which are treated as pure strains. I’m mostly thinking about two of the main species in the Brettanomyces genus, commonly referred to as “Brett.” These are winemakers’ pests, especially in the case of oak aging. Oak casks are expensive and they can be ruined by Brett infections. In beer, while Brett strains are usually classified as wild yeast, some breweries have been using Brett in fermentation to effects which are considered by some people to be rather positive while others find these flavours and aromas quite displeasing. It’s part of the brewing discourse to use “barnyard” and “horse blanket” as descriptors for some of the aroma and flavour characteristics given by Brett.

Brewers who consciously involve Brett in the fermentation process are rather uncommon. There are a few breweries in Belgium which make use of Brett, mostly in lambic beers which are fermented “spontaneously” (without the use of controlled innoculation). And there’s a (slightly) growing trend among North American home- and craft brewers toward using Brett and other bugs in brewing.

Because of these North American brewers, Brett strains are now available commercially, as “pure” strains.

Which makes for something quite interesting. Brett is now part of the “pure yeast” category, at least for some brewers. They then use Brett as they would other pure strains, taking precautions to make sure it’s not contaminated. At the same time, Brett is often used in conjunction with other yeast strains and, contrary to the large majority of beer fermentation methods, what brewers use is a complex yeast culture which includes both Saccharomyces and Brett. It may not seem that significant but it brings fermentation out of the strict “mono-yeast” model. Talking about “miscegenation” in social terms would be abusive. But it’s interesting to notice which brewers use Brett in this way. In some sense, it’s an attitude which has dimensions from both the “Belgian Artist” and “German Engineer” poles in my brewing attitude continuum.

Other brewers use Brett in a more carefree way. Since Brett-brewing is based on a complex culture, one can go all the way and mix other bugs. Because Brett has been mostly associated with lambic brewing, since the onset of “pure yeast” brewing, the complex cultures used in lambic breweries serve as the main model. In those breweries, little control can be applied to the balance between yeast strains and the concept of “pure yeast” seems quite foreign. I’ve never visited a lambic brewery (worse yet, I’ve yet to set foot in Belgium), but I get to hear and read a lot about lambic brewing. My perception might be inaccurate, but it also reflects “common knowledge” among North American brewers.

As you might guess, by now, I take part in the trend to brew carefreely. Even carelessly. Which makes me more of a MadMan than the majority of brewers.

Among both winemakers and beer brewers, Brett has the reputation to be “resilient.” Once Brett takes hold of your winery or brewery, it’s hard to get rid of it. Common knowledge about Brett includes different things about its behaviour in the fermentation process (it eats some sugars that Saccharomyces doesn’t, it takes a while to do its work…). But Brett also has a kind of “character,” in an almost-psychological sense.

Which reminds me of a comment by a pro brewer about a well-known strain of lager yeast being “wimpy,” especially in comparison with some well-known British ale yeast strains such as Ringwood. To do their work properly, lager strains tend to require more care than ale strains, for several reasons. Ringwood and some other strains are fast fermenters and tend to “take over,” leaving little room for other bugs.

Come to think of it, I should try brewing with a blend of Ringwood and Brett. It’d be interesting to see “who wins.”

Which brings me to “war.”

Now, I’m as much of a pacifist as one can be. Not only do I not tend to be bellicose and do I cherish peace, I frequently try to avoid conflict and I even believe that there’s a peaceful resolution to most situations.

Yet, one thing I enjoy about brewing is to play with conflicting yeast strains. Pitting one strain against another is my way to “wage wars.” And it’s not very violent.

I also tend to enjoy some games which involve a bit of conflict, including Diplomacy and Civilization. But I tend to play these games as peacefully as possible. Even Spymaster, which rapidly became focused on aggressions, I’ve been playing as a peace-loving, happy-go-lucky character.

But, in the brewery, I kinda like the fact that yeast cells from different strains are “fighting” one another. I don’t picture yeast cells like warriors (with tiny helmets), but I do have fun imagining the “Battle of the Yeast.”

Of course, this has more to do with competition than with conflict. But both are related, in my mind. I’m also not that much into competition and I don’t like to pit people against one another, even in friendly competition. But this is darwinian competition. True “survival of the fittest,” with everything which is implied in terms of being contextually appropriate.

So I’m playing with life, in my brewery. I’m not acting as a Creator over the yeast population, but there’s something about letting yeast cells “having at it” while exercising some level of control that could be compared to some spiritual figures.

Thinking about this also makes me think about the Life game. There are some similarities between what goes on in my wort and what Conway’s game implies. But there are also several differences, including the type of control which can be applied in either case and the fact that the interaction between yeast cells is difficult to visualize. Not to mention that yeast cells are actual, living organisms while the cellular automaton is pure simulation.

The fun I have playing with yeast cells is part of the reason I like to use Brett in my beers. The main reason, though, is that I like the taste of Brett in beer. In fact, I even like it in wine, by transfer from my taste for Brett in beer.

And then, there’s carefree brewing.

As I described above, brewers are very careful to avoid wild yeast and other unwanted bugs in their beers. Sanitizing agents are an important part of the brewer’s arsenal. Which goes well with the “German engineer” dimension of brewing. There’s an extreme position in brewing, even in homebrewing. The “full-sanitization brewery.” Apart from pure yeast, nothing should live in the wort. Actually, nothing else should live in the brewery. If it weren’t for the need to use yeast in the fermentation process, brewing could be done in a completely sterile environment. The reference for this type of brewery is the “wet science” lab. As much as possible, wort shouldn’t come in contact with air (oxidization is another reason behind this; the obsession with bugs and the distaste for oxidization often go together). It’s all about control.

There’s an obvious reason behind this. Wort is exactly the kind of thing wild yeast and other bugs really like. Apparently, slants used to culture microorganisms in labs may contain a malt-based gelatin which is fairly similar to wort. I don’t think it contains hops, but hops are an agent of preservation and could have a positive effect in such a slant.

I keep talking about “wild yeast and other bugs” and I mentioned that, in the brewer’s folk taxonomy, bacteria are equivalent to wild yeast. The distinction between yeast and bacteria matters much less in the brewery than in relation to life sciences. In the conceptual system behind brewing, bacteria is functionally equivalent to wild yeast.

Fear of bacteria and microbes is widespread, in North America. Obviously, there are many excellent medical reasons to fear a number of microorganisms. Bacteria can in fact be deadly, in the right context. Not that the mere presence of bacteria is directly linked with human death. But there’s a clear association, in a number of North American minds, between bacteria and disease.

As a North American, despite my European background, I tended to perceive bacteria in a very negative way. Even today, I react “viscerally” at the mention of bacteria. Though I know that bacteria may in fact be beneficial to human health and that the human body contains a large number of bacterial cells, I have this kind of ingrained fear of bacteria. I love cheese and yogurt, including those which are made with very complex bacterial culture. But even the mere mention of bacteria in this context requires that I think about the distinction between beneficial and dangerous bacteria. In other words, I can admit that I have an irrational fear of bacteria. I can go beyond it, but my conception of microflora is skewed.

For two years in Indiana, I was living with a doctoral student in biochemistry. Though we haven’t spent that much time talking about microorganisms, I was probably influenced by his attitude toward sanitization. What’s funny, though, is that our house wasn’t among the cleanest in which I’ve lived. In terms of “sanitary conditions,” I’ve had much better and a bit worse. (I’ve lived in a house where we received an eviction notice from the county based on safety hazards in that place. Lots of problems with flooding, mould, etc.)

Like most other North American brewers, I used to obsess about sanitization, at every step in the process. I was doing an average job at sanitization and didn’t seem to get any obvious infection. I did get “gushers” (beers which gush out of the bottle when I open it) and a few “bottle bombs” (beer bottles which actually explode). But there were other explanations behind those occurrences than contamination.

The practise of sanitizing everything in the brewery had some significance in other parts of my life. For instance, I tend to think about dishes and dishwashing in a way which has more to do with caution over potential contamination than with dishes appearing clean and/or shiny. I also think about what should be put in the refrigerator and what can be left out, based on my limited understanding of biochemistry. And I think about food safety in a specific way.

In the brewery, however, I moved more and more toward another approach to microflora. Again, a more carefree approach to brewing. And I’m getting results that I enjoy while having a lot of fun. This approach is also based on my pseudo-biochemistry.

One thing is that, in brewing, we usually boil the wort for an hour or more before inoculation with pure yeast. As boiling kills most bugs, there’s something to be said about sanitization being mostly need for equipment which touches the wort after the boil. Part of the equipment is sanitized during the boiling process and what bugs other pieces of equipment may transfer to the wort before boiling are unlikely to have negative effects on the finished beer. With this idea in mind, I became increasingly careless with some pieces of my brewing equipment. Starting with the immersion chiller and kettle, going all the way to the mashtun.

Then, there’s the fact that I use wild yeast in some fermentations. In both brewing and baking, actually. Though my results with completely “wild” fermentations have been mixed to unsatisfactory, some of my results with “partially-wild” fermentations have been quite good.

Common knowledge among brewers is that “no known pathogen can survive in beer.” From a food safety standpoint, beer is “safe” for four main reasons: boiling, alcohol, low pH, and hops. At least, that’s what is shared among brewers, with narratives about diverse historical figures who saved whole populations through beer, making water sanitary. Depending on people’s attitudes toward alcohol, these stories about beer may have different connotations. But it does seem historically accurate to say that beer played an important part in making water drinkable.

So, even wild fermentation is considered safe. People may still get anxious but, apart from off-flavours, the notion is that contaminated beer can do no more harm than other beers.

The most harmful products of fermentation about which brewers may talk are fusel alcohols. These, brewers say, may cause headaches if you get too much of them. Fusels can cause some unwanted consequences, but they’re not living organisms and won’t spread as a disease. In brewer common knowledge, “fusels” mostly have to do with beers with high degrees of alcohol which have been fermented at a high temperature. My personal sense is that fusels aren’t more likely to occur in wild fermentation than with pure fermentation, especially given the fact that most wild fermentation happens with beer with a low degree of alcohol.

Most of the “risks” associated with wild fermentation have to do with flavours and aromas which may be displeasing. Many of these have to do with souring, as some bugs transform different compounds (alcohol especially, if I’m not mistaken) into different types of acids. While Brett and other strains of wild yeast can cause some souring, the acids in questions mostly have to do with bacteria. For instance, lactobacillus creates lactic acid, acetobacter creates acetic acid, etc.

Not only do I like that flavour and aroma characteristics associated with some wild yeast strains (Brett, especially), I also like sour beers. It may sound strange given the fact that I suffer from GERD. But I don’t overindulge in sour beers. I rarely drink large quantities of beer and sour beers would be the last thing I’d drink large quantities of. Besides, there’s a lot to be said about balance in pH. I may be off but I get the impression that there are times in which sour things are either beneficial to me or at least harmless. Part of brewer common knowledge in fact has a whole thing about alkalinity and pH. I’m not exactly clear on how it affects my body based on ingestion of diverse substances, but I’m probably affected by my background as a homebrewer.

Despite my taste for sour beers, I don’t necessarily have the same reaction to all souring agents. For instance, I have a fairly clear threshold in terms of acetic acid in beer. I enjoy it when a sour beer has some acetic character. But I prefer to limit the “aceticness” of my beers. Two batches I’ve fermented with wild bugs were way too acetic for me and I’m now concerned that other beers may develop the same character. In fact, if there’s a way to prevent acetobacter from getting in my wort while still getting the other bugs working, I could be even more carefree as a brewer than I currently am.

Which is a fair deal. These days, I really am brewing carefreely. Partly because of my “discovery” of lactobacillus.

As brewer common knowledge has it, lactobacillus is just about everywhere. It’s certainly found on grain and it’s present in human saliva. It’s involved in some dairy fermentation and it’s probably the main source of bacterial fear among dairy farmers.

Apart from lambic beers (which all come from a specific region in Belgium), the main sour beer that is part of brewer knowledge is Berliner Weisse. Though I have little data on how Berliner Weisse is fermented, I’ve known for a while that some people create a beer akin to Berliner Weisse through what brewers call a “sour mash” (and which may or may not be related to sour mash in American whiskey production). After thinking about it for years, I’ve done my first sour mash last year. I wasn’t very careful in doing it but I got satisfying results. One advantage of the sour mash is that it happens before boiling, which means that the production of acid can be controlled, to a certain degree. While I did boil my wort coming from sour mash, it’s clear that I still had some lactobacillus in my fermenters. It’s possible that my boil (which was much shorter than the usual) wasn’t enough to kill all the bugs. But, come to think of it, I may have been a bit careless with sanitization of some pieces of equipment which had touched the sour wort before boiling. Whatever the cause, I ended up with some souring bugs in my fermentation. And these worked really well for what I wanted. So much so that I’ve consciously reused that culture in some of my most recent brewing experiments.

So, in my case, lactobacillus is in the “desirable” category of yeast taxonomy. With Brett and diverse Saccharomyces strains, lactobacillus is part of my fermentation apparatus.

As a mad brewer, I can use what I want to use. I may not create life, but I create beer out of this increasingly complex microflora which has been taking over my brewery.

And I’m a happy brewer.


How I Got Into Beer

Was doing some homebrewing experimentation (sour mash, watermelon, honey, complex yeast cultures…) and I got to think about what I’d say in an interview about my brewing activities.

It’s a bit more personal than my usual posts in English (my more personal blogposts are usually in French), but it seems fitting.

I also have something of a backlog of blogposts I really should do ASAP. But blogging is also about seizing the moment. I feel like writing about beer. 😛

So…

As you might know, the drinking age in Quebec is 18, as in most parts of the World except for the US. What is somewhat distinct about Qc with regards to drinking age is that responsible drinking is the key and we tend to have a more “European” attitude toward alcohol: as compared to the Rest of Canada, there’s a fair bit of leeway in terms of when someone is allowed to drink alcohol. We also tend to learn to drink in the family environment, and not necessarily with friends. What it means, I would argue, is that we do our mistakes in a relatively safe context. By the time drinking with peers becomes important (e.g., in university or with colleagues), many of us know that there’s no fun in abusing alcohol and that there are better ways to prove ourselves than binge drinking. According to Barrett Seaman, author of Binge: What Your College Student Won’t Tell You, even students from the US studying at McGill University in Montreal are more likely to drink responsibly than most students he’s seen in the US. (In Montreal, McGill tends to be recognized as a place where binge drinking is most likely to occur, partly because of the presence of US students. In addition, binge drinking is becoming more conspicuous, in Qc, perhaps because of media pressure or because of influence from the US.)

All this to say that it’s rather common for a Québécois teen to at least try alcohol at a relatively age. Because of my family’s connections with Switzerland and France, we probably pushed this even further than most Québécois family. In other words, I had my first sips of alcohol at a relatively early age (I won’t tell) and, by age 16, I could distinguish different varieties of Swiss wines, during an extended trip to Switzerland. Several of these wines were produced by relatives and friends, from their own vineyards. They didn’t contain sulfites and were often quite distinctive. To this day, I miss those wines. In fact, I’d say that Swiss wines are among the best kept secrets of the wine world. Thing is, it seems that Swiss vineyards barely produce enough for local consumption so they don’t try to export any of it.

Anyhoo…

By age 18, my attitude toward alcohol was already quite similar to what it is now: it’s something that shouldn’t be abused but that can be very tasty. I had a similar attitude toward coffee, that I started to drink regularly when I was 15. (Apart from being a homebrewer and a beer geek, I’m also a homeroaster and coffee geek. Someone once called me a “Renaissance drinker.”)

When I started working in French restaurants, it was relatively normal for staff members to drink alcohol at the end of the shift. In fact, at one place where I worked, the staff meal at the end of the evening shift was a lengthy dinner accompanied by some quality wine. My palate was still relatively untrained, but I remember that we would, in fact, discuss the wine on at least some occasions. And I remember one customer, a stage director, who would share his bottle of wine with the staff during his meal: his doctor told him to reduce his alcohol consumption and the wine only came in 750ml bottles. 😉

That same restaurant might have been the first place where I tried a North American craft beer. At least, this is where I started to know about craft beer in North America. It was probably McAuslan‘s St. Ambroise Stout. But I also had opportunities to have some St. Ambroise Pale Ale. I just preferred the Stout.

At one point, that restaurant got promotional beer from a microbrewery called Massawippi. That beer was so unpopular that we weren’t able to give it away to customers. Can’t recall how it tasted but nobody enjoyed it. The reason this brewery is significant is that their license was the one which was bought to create a little microbrewery called Unibroue. So, it seems that my memories go back to some relatively early phases in Quebec’s craft beer history. I also have rather positive memories of when Brasal opened.

Somewhere along the way, I had started to pick up on some European beers. Apart from macros (Guinness, Heineken, etc.), I’m not really sure what I had tried by that point. But even though these were relatively uninspiring beers, they somehow got me to understand that there was more to beer than Molson, Labatt, Laurentide, O’Keefe, and Black Label.

The time I spent living in Switzerland, in 1994-1995, is probably the turning point for me in terms of beer tasting. Not only did I get to drink the occasional EuroLager and generic stout, but I was getting into Belgian Ales and Lambics. My “session beer,” for a while, was a wit sold in CH as Wittekop. Maybe not the most unique wit out there. But it was the house beer at Bleu Lézard, and I drank enough of it then to miss it. I also got to try several of the Trappists. In fact, one of the pubs on the EPFL campus had a pretty good beer selection, including Rochefort, Chimay, Westmalle, and Orval. The first lambic I remember was Mort Subite Gueuze, on tap at a very quirky place that remains on my mind as this near-cinematic experience.

At the end of my time in Switzerland, I took a trip to Prague and Vienna. Already at that time, I was interested enough in beer that a significant proportion of my efforts were about tasting different beers while I was there. I still remember a very tasty “Dopplemalz” beer from Vienna and, though I already preferred ales, several nice lagers from Prague.

A year after coming back to North America, I traveled to Scotland and England with a bunch of friends. Beer was an important part of the trip. Though I had no notion of what CAMRA was, I remember having some real ales in diverse places. Even some of the macro beers were different enough to merit our interest. For instance, we tried Fraoch then, probably before it became available in North America. We also visited a few distilleries which, though I didn’t know it at the time, were my first introduction to some beer brewing concepts.

Which brings me to homebrewing.

The first time I had homebrew was probably at my saxophone teacher’s place. He did a party for all of us and had brewed two batches. One was either a stout or a porter and the other one was probably some kind of blonde ale. What I remember of those beers is very vague (that was probably 19 years ago), but I know I enjoyed the stout and was impressed by the low price-quality ratio. From that point on, I knew I wanted to brew. Not really to cut costs (I wasn’t drinking much, anyway). But to try different beers. Or, at least, to easily get access to those beers which were more interesting than the macrobrewed ones.

I remember another occasion with a homebrewer, a few years later. I only tried a few sips of the beer but I remember that he was talking about the low price. Again, what made an impression on me wasn’t so much the price itself. But the low price for the quality.

At the same time, I had been thinking about all sorts of things which would later become my “hobbies.” I had never had hobbies in my life but I was thinking about homeroasting coffee, as a way to get really fresh coffee and explore diverse flavours. Thing is, I was already this hedonist I keep claiming I am. Tasting diverse things was already an important pleasure in my life.

So, homebrewing was on my mind because of the quality-price ratio and because it could allow me to explore diverse flavours.

When I moved to Bloomington, IN, I got to interact with some homebrewers. More specifically, I went to an amazing party thrown by an ethnomusicologist/homebrewer. The guy’s beer was really quite good. And it came from a full kegging system.

I started dreaming.

Brewpubs, beerpubs, and microbreweries were already part of my life. For instance, without being a true regular, I had been going to Cheval blanc on a number of occasions. And my “go to” beer had been Unibroue, for a while.

At the time, I was moving back and forth between Quebec and Indiana. In Bloomington, I was enjoying beers from Upland’s Brewing Co., which had just opened, and Bloomington Brewing Co., which was distributed around the city. I was also into some other beers, including some macro imports like Newcastle Brown Ale. And, at liquor stores around the city (including Big Red), I was discovering a few American craft beers, though I didn’t know enough to really make my way through those. In fact, I remember asking for Unibroue to be distributed there, which eventually happened. And I’m pretty sure I didn’t try Three Floyds, at the time.

So I was giving craft beer some thought.

Then, in February 1999, I discovered Dieu du ciel. I may have gone there in late 1998, but the significant point was in February 1999. This is when I tried their first batch of “Spring Equinox” Maple Scotch Ale. This is the beer that turned me into a homebrewer. This is the beer that made me changed my perspetive about beer. At that point, I knew that I would eventually have to brew.

Which happened in July 1999, I think. My then-girlfriend had offered me a homebrewing starter kit as a birthday gift. (Or maybe she gave it to me for Christmas… But I think it was summer.) Can’t remember the extent to which I was talking about beer, at that point, but it was probably a fair bit, i.e., I was probably becoming annoying about it. And before getting the kit, I was probably daydreaming about brewing.

Even before getting the kit, I had started doing some reading. The aforementioned ethnomusicologist/homebrewer had sent me a Word file with a set of instructions and some information about equipment. It was actually much more elaborate than the starter kit I eventually got. So I kept wondering about all the issues and started getting some other pieces of equipment. In other words, I was already deep into it.

In fact, when I got my first brewing book, I also started reading feverishly, in a way I hadn’t done in years. Even before brewing the first batch, I was passionate about brewing.

Thanks to the ‘Net, I was rapidly amassing a lot of information about brewing. Including some recipes.

Unsurprisingly, the first beer I brewed was a maple beer, based on my memory of that Dieu du ciel beer. However, for some reason, that first beer was a maple porter, instead of a maple scotch ale. I brewed it with extract and steeped grain. I probably used a fresh pack of Coopers yeast. I don’t think I used fresh hops (the beer wasn’t supposed to be hop-forward). I do know I used maple syrup at the end of boil and maple sugar at priming.

It wasn’t an amazing beer, perhaps. But it was tasty enough. And it got me started. I did a few batches with extract and moved to all-grain almost right away. I remember some comments on my first maple porter, coming from some much more advanced brewers than I was. They couldn’t believe that it was an extract beer. I wasn’t evaluating my extract beer very highly. But I wasn’t ashamed of it either.

Those comments came from brewers who were hanging out on the Biéropholie website. After learning about brewing on my own, I had eventually found the site and had started interacting with some local Québécois homebrewers.

This was my first contact with “craft beer culture.” I had been in touch with fellow craft beer enthusiasts. But hanging out with Bièropholie people and going to social events they had organized was my first foray into something more of a social group with its associated “mode of operation.” It was a fascinating experience. As an ethnographer and social butterfly, this introduction to the social and cultural aspects of homebrewing was decisive. Because I was moving all the time, it was hard for me to stay connected with that group. But I made some ties there and I still bump into a few of the people I met through Bièropholie.

At the time I first started interacting with the Bièropholie gang, I was looking for a brewclub. Many online resources mentioned clubs and associations and they sounded exactly like the kind of thing I needed. Not only for practical reasons (it’s easier to learn techniques in such a context, getting feedback from knowledgeable people is essential, and tasting other people’s beers is an eye-opener), but also for social reasons. Homebrewing was never meant to be a solitary experience, for me.

I was too much of a social butterfly.

Which brings me back to childhood. As a kid, I was often ostracized. And I always tried to build clubs. It never really worked. Things got much better for me after age 15, and I had a rich social life by the time I became a young adult. But, in 2000-2001, I was still looking for a club to which I could belong. Unlike Groucho, I cared a lot about any club which would accept me.

As fun as it was, Bièropholie wasn’t an actual brewclub. Brewers posting on the site mostly met as a group during an annual event, a BBQ which became known as «Xè de mille» (“Nth of 1000”) in 2001. The 2000 edition (“0th of 1000”) was when I had my maple porter tasted by more advanced brewers. Part of event was a bit like what brewclub meetings tend to be: tasting each other’s brews, providing feedback, discussing methods and ingredients, etc. But because people didn’t meet regularly as a group, because people were scattered all around Quebec, and because there wasn’t much in terms of “contribution to primary identity,” it didn’t feel like a brewclub, at least not of the type I was reading about.

The MontreAlers brewclub was formed at about that time. For some reason, it took me a while to learn of its existence. I distinctly remember looking for a Montreal-based club through diverse online resources, including the famed HomeBrew Digest. And I know I tried to contact someone from McGill who apparently had a club going. But I never found the ‘Alers.

I did eventually find the Members of Barleyment. Or, at least, some of the people who belonged to this “virtual brewclub.” It probably wasn’t until I moved to New Brunswick in 2003, but it was another turning point. One MoB member I met was Daniel Chisholm, a homebrewer near Fredericton, NB, who gave me insight on the New Brunswick beer scene (I was teaching in Fredericton at the time). Perhaps more importantly, Daniel also invited me to the Big Strange New Brunswick Brew (BSNBB), a brewing event like the ones I kept dreaming about. This was partly a Big Brew, an occasion for brewers to brew together at the same place. But it was also a very fun social event.

It’s through the BSNBB that I met MontreAlers Andrew Ludwig and John Misrahi. John is the instigator of the MontreAlers brewclub. Coming back to Montreal a few weeks after BSNBB, I was looking forward to attend my first meeting of the ‘Alers brewclub, in July 2003.

Which was another fascinating experience. Through it, I was able to observe different attitudes toward brewing. Misrahi, for instance, is a fellow experimental homebrewer to the point that I took to call him “MadMan Misrahi.” But a majority of ‘Alers are more directly on the “engineering” side of brewing. I also got to observe some interesting social dynamics among brewers, something which remained important as I moved to different places and got to observe other brewclubs and brewers meetings, such as the Chicago Beer Society’s Thirst Fursdays. Eventually, this all formed the backdrop for a set of informal observations which were the corse of a presentation I gave about craft beer and cultural identity.

Through all of these brewing-related groups, I’ve been positioning myself as an experimenter.  My goal isn’t necessarily to consistently make quality beer, to emulate some beers I know, or to win prizes in style-based brewing competitions. My thing is to have fun and try new things. Consistent beer is available anywhere and I drink little enough that I can afford enough of it. But homebrewing is almost a way for me to connect with my childhood.

There can be a “mad scientist” effect to homebrewing. Michael Tonsmeire calls himself The Mad Fermentationist and James Spencer at Basic Brewing has been interviewing a number of homebrewer who do rather unusual experiments.

I count myself among the ranks of the “Mad Brewers.” Oh, we’re not doing anything completely crazy. But slightly mad we are.

Through the selective memory of an adult with regards to his childhood, I might say that I was “always like that.” As a kid, I wanted to be everything at once: mayor, astronaut, fireman, and scholar. The researcher’s spirit had me “always try new things.” I even had a slight illusion of grandeur in that I would picture myself accomplishing all sorts of strange things. Had I known about it as a kid, I would have believed that I could solve the Poincaré conjecture. Mathematicians were strange enough for me.

But there’s something more closely related to homebrewing which comes back to my mind as I do experiments with beer. I had this tendency to do all sorts of concoctions. Not only the magic potions kids do with mud  and dishwashing liquid. But all sorts of potable drinks that a mixologist may experiment with. There wasn’t any alcohol in those drinks, but the principle was the same. Some of them were good enough for my tastes. But I never achieved the kind of breakthrough drink which would please masses. I did, however, got my experimentation spirit to bear on food.

By age nine, I was cooking for myself at lunch. Nothing very elaborate, maybe. It often consisted of reheating leftovers. But I got used to the stove (we didn’t have a microwave oven, at the time). And I sometimes cooked some eggs or similar things. To this day, eggs are still my default food.

And, like many children, I occasionally contributing to cooking. Simple things like mixing ingredients. But also tasting things at different stages in the cooking or baking process. Given the importance of sensory memory, I’d say the tasting part was probably more important in my development than the mixing. But the pride was mostly in being an active contributor in the kitchen.

Had I understood fermentation as a kid, I probably would have been fascinated by it. In a way, I wish I could have been involved in homebrewing at the time.

A homebrewery is an adult’s chemistry set.


A Glocal Network of City-States?

This one should probably be in a fictive mode, maybe even in a science-fiction genre. In fact, I’m reconnecting with literature after a long hiatus and now would be an interesting time to start writing fiction. But I’ll still start this as one of those  “ramblings” blogposts that I tend to build or which tend to come to me.

The reason this should be fiction is that it might sound exceedingly naïve, especially for a social scientist. I tend to “throw ideas out there” and see what sticks to other ideas, but this broad idea about which I’ve been thinking for a while may sound rather crazy, quaint, unsophisticated.

See, while my academic background is rather solid, I don’t have formal training in political science. In fact, I’ve frequently avoided several academic activities related to political science as a discipline. Or to journalism as a discipline. Part of my reluctance to involve myself in academic activities related political science relates to my reaction to journalism. The connection may not seem obvious to everyone but I see political science as a discipline in the same frame, and participating in the same worldview, as what I find problematic in journalism.

The simplest way to contextualize this connection is the (“modern”) notion of the “Nation-State.” That context involves me personally. As an anthropologist, as a post-modernist, as a “dual citizen” of two countries, as a folklorist, as a North American with a relatively salient European background, as a “citizen of the World,” and as a member of a community which has switched in part from a “nationalist” movement to other notions of statehood. Simply put: I sincerely think that the notion of a “Nation-State” is outdated and that it will (whether it should or not) give way to other social constructs.

A candidate to replace the conceptual apparatus of the “Nation-State” is both global and local, both post-modern and ancient: a glocal network of city-states (GNoCS).

Yes, I know, it sounds awkward. No, I’m not saying that things would necessarily be better in a post-national world. And I have no idea when this shift from the “nation-states” frame to a network of city-states may happen. But I sincerely think that it could happen. And that it could happen rather quickly.

Not that the shift would be so radical as to obliterate the notion of “nation-state” overnight. In this case, I’m closer to Foucault’s épistémè than to Kuhn’s paradigm. After all, while the “Democratic Nation-State” model is global, former social structures are still present around the Globe and the very notion of a “Nation-State” takes different values in different parts of the world. What I envision has less to do with the linear view of history than with a perspective in which different currents of social change interact with one another over time, evoking shifts in polarity for those who hold a binary perspective on social issues.

I started “working on” this post four months ago. I was just taking some notes in a blog draft, in view of a blogpost, instead of simply keeping general notes, as I tend to do. This post remained on my mind and I’ve been accumulating different threads which can connect to my basic idea. I now realize that this blogpost will be more of a placeholder for further thinking than a “milestone” in my reflection on the topic. My reluctance to publish this blog entry had as much to do with an idiosyncratic sense of prudence as with time-management or any other issue. In other words, I was wary of sticking my neck out. Which might explain why this post is so personal as compared to most of my posts in English.

As uninformed as I may seem of the minutiae of national era political science, I happen to think that there’s a lot of groupthink involved in the way several people describe political systems. For instance, there’s a strong tendency for certain people, journalists especially, to “count countries.” With relatively few exceptions (especially those which have to do with specific international institutions like the United Nations or the “G20”) the number of countries involved in an event only has superficial significance. Demographic discrepancies between these national entities, not tio mention a certain degree of diversity in their social structures or even government apparatus, makes “counting countries” appear quite misleading, especially when the issue has to do with, say, social dynamics or geography. It sounds at times like people have a vague “political map of the World” in their heads and that this image preempts other approaches to global diversity. This may sound like a defensive stance on my part, as I try to position myself as “perhaps crazy but not more than others are.” But the issue goes deeper. In fact, it seems that “countries” are so ingrained  in some people’s minds and political borders are so obvious that local and regional issues are perceived as micro-version of what happens at the “national level.” This image doesn’t seem so strange when we talk about partisan politics but it appears quite inappropriate when we talk about a broad range of other subjects, from epidemiology to climate change, from online communication to geology, from language to religion.

An initial spark in my thinking about several of these issues came during Beverly Stoeltje‘s interdisciplinary Ph.D. seminar on nationalism at Indiana University Bloomington, back in 2000. Not only was this seminar edifying on many levels, but it represented a kind of epiphany moment in my reflections on not only nationalism itself (with related issues of patriotism, colonialism, and citizenship) but on a range of social issues and changes.

My initial “realization” was on the significance of the shift from Groulx-style French-Canadian nationalism to what Lévesque called «souveraineté-association» (“sovereignty-association”) and which served as the basis for the Quebec sovereignty movement.

While this all connects to well-known issues in political science and while it may (again) sound exceedingly naïve, I mean it in a very specific way which, I think, many people who discuss Quebec’s political history may rarely visit. As with other shifts about which I think, I don’t envision the one from French-Canadian nationalism (FCN) to Quebec sovereignty movement (QSM) to be radical or complete. But it was significant and broad-reaching.

Regardless of Lévesque’s personal view on nationalism (a relatively recent television series on his life had it that he became anti-nationalist after a visit to concentration camps), the very idea that there may exist a social movement oriented toward sovereignty outside of the nationalist logic seems quite important to me personally. The fact that this movement may only be represented in partisan politics as nationalism complicates the issue and may explain a certain confusion in terms of the range of Quebec’s current social movements. In other words, the fact that anti-nationalists are consistently lumped together with nationalists in the public (and journalistic) eye makes it difficult to discuss post-nationalism in this part of the Globe.

But Quebec’s history is only central to my thinking because I was born and Montreal and grew up through the Quiet Revolution. My reflections on a post-national shift are hopefully broader than historical events in a tiny part of the Globe.

In fact, my initial attempt at drafting this blogpost came after I attended a talk by Satoshi Ikeda entitled The Global Financial Crisis and the End of Neoliberalism. (November 27, 2008, Concordia University, SGW H-1125-12; found thanks to Twistory). My main idea at this point was that part of the solution to global problems were local.

But I was also thinking about The Internet.

Contrary to what technological determinists tend to say, the ‘Net isn’t changing things as much as it is part of a broad set of changes. In other words, the global communication network we now know as the Internet is embedded in historical contexts, not the ultimate cause of History. At the risk of replacing technological determinism with social determinism, one might point out that the ‘Net existed (both technologically and institutionally) long before its use became widespread. Those of us who observed a large influx of people online during the early to mid-1990s might even think that social changes were more significant in making the ‘Net what it is today than any “immanent” feature of the network as it was in, say, 1991.

Still, my thinking about the ‘Net has to do with the post-national shift. The ‘Net won’t cause the shift to new social and political structures. But it’s likely to “play a part” in that shift, to be prominently places as we move into a post-national reality.

There’s a number of practical and legal issues with a wide range of online activities which make it clear that the ‘Net fits more in a global structure than in an “international” one. Examples I have in mind include issues of copyright, broadcast rights, “national content,” and access to information, not to mention the online setting for some grassroots movements and the notion of “Internet citizenry.” In all of these cases, “Globalization” expands much beyond trade and currency-based economy.

Then, there’s the notion of “glocalization.” Every time I use the term “glocal,” I point out how “ugly” it is. The term hasn’t gained any currency (AFAICT) but I keep thinking that the concept can generate something interesting. What I personally have in mind is a movement away from national structures into both a globally connected world and a more local significance. The whole “Think Local, Act Global” idea (which I mostly encountered as “Think Global, Drink Local” as a motto). “Despite” the ‘Net, location still matters. But many people are also global-looking.

All of this is part of the setup for some of my reflections on a GNoCS. A kind of prelude/prologue. While my basic idea is very much a “pie in the sky,” I do have more precise notions about what the future may look like and the conditions in which some social changes might happen. At this point, I realize that these thoughts will be part of future blogposts, including some which might be closer to science-fiction than to this type semi- (or pseudo-) scholarly rambling.

But I might still flesh out a few notes.

Demographically, cities may matter more now than ever as the majority of the Globe’s population is urban. At least, the continued urbanization trend may fit well with a city-focused post-national model.

Some metropolitan areas have become so large as to connect with one another, constituting a kind of urban continuum. Contrary to boundaries between “nation-states,” divisions between cities can be quite blurry. In fact, a same location can be connected to dispersed centres of activity and people living in the same place can participate in more than one local sphere. Rotterdam-Amsterdam, Tokyo-Kyoto, Boston-NYC…

Somewhat counterintuitvely, urban areas tend to work relatively as the source of solutions to problems in the natural environment. For instance, some mayors have taken a lead in terms of environmental initiatives, not waiting for their national governments. And such issues as public transportations represent core competencies for municipal governments.

While transborder political entities like the European Union (EU), the African Union (AU), and the North American Free-Trade Agreement (NAFTA) are enmeshed in the national logic, they fit well with notions of globalized decentralization. As the mayor of a small Swiss town was saying on the event of Switzerland’s official 700th anniversary, we can think about «l’Europe des régions» (“Europe of regions”), beyond national borders.

Speaking of Switzerland, the confederacy/confederation model fits rather well with a network structure, perhaps more than with the idea of a “nation-state.” It also seems to go well with some forms of participatory democracy (as opposed to representative democracy). Not to mean that Switzerland or any other confederation/confederacy works as a participatory democracy. But these notions can help situate this GNoCS.

While relatively rare and unimportant “on the World Stage,” micro-states and micro-nations represent interesting cases in view of post-nationalist entities. For one thing, they may help dispel the belief that any political apart from the “nation-state” is a “reversal” to feudalism or even (Greek) Antiquity. The very existence of those entities which are “the exceptions to the rule” make it possible to “think outside of the national box.”

Demographically at the opposite end of the spectrum from microstates and micronations, the notion of a China-India union (or even a collaboration between China, India, Brazil, and Russia) may sound crazy in the current state of national politics but it would go well with a restructuring of the Globe, especially if this “New World Order” goes beyond currency-based trade.

Speaking of currency, the notion of the International Monetary Fund having its own currency is quite striking as a sign of a major shift from the “nation-state” logic. Of course, the IMF is embedded in “national” structures, but it can shift the focus away from “individual countries.”

The very notion of “democracy” has been on many lips, over the years. Now may be the time to pay more than lipservice to a notion of “Global Democracy,” which would transcend national boundaries (and give equal rights to all people across the Globe). Chances are that representative democracy may still dominate but a network structure connecting a large number of localized entities can also fit in other systems including participatory democracy, consensus culture, republicanism, and even the models of relatively egalitarian systems that some cultural anthropologists have been constructing over the years.

I still have all sorts of notes about examples and issues related to this notion of a GNoCS. But that will do for now.