One thing I like about this text is its tone. There’s an honesty, an ingenuity that I find rare in this type of writing.
- startup ideas
- The background is important, in terms of the type of ideas about which we’re constructing something.
- what do you wish someone would make for you?
- My own itch has to do with Diigo, actually. There’s a lot I wish Diigo would make for me. I may be perceived as an annoyance, but I think my wishlist may lead to something bigger and possibly quite successful.
- The difference between this question and the “scratch your own itch” principle seems significant, and this distinction may have some implications in terms of success: we’re already talking about others, not just running ideas in our own head.
- what do you wish someone would make for you?
- It’s somewhat different from the well-known “scratch your own itch” principle. In this difference might be located something significant. In a way, part of the potential for this version to lead to success comes from the fact that it’s already connected with others, instead of being about running ideas in your own mind.
- grow organically
- The core topic of the piece, put in a comparative context. The comparison isn’t the one people tend to make and one may argue about the examples used. But the concept of organic ideas is fascinating and inspiring.
- you decide, from afar,
- What we call, in anthropology, the “armchair” approach. Also known as “backbenching.” For this to work, you need to have a deep knowledge of the situation, which is part of the point in this piece. Nice that it’s not demonizing this position but putting it in context.
was the first type
- One might argue that it was a hybrid case. Although, it does sound like the very beginnings of Apple weren’t about “thinking from afar.”
- class of users other than you
- Since developers are part of a very specific “class” of people, this isn’t insignificant a way to phrase this.
- They still rely on this principle today, incidentally.
The iPhone is the phone Steve Jobs wants.
- Apple tends to be perceived in a different light. According to many people, it’s the “textbook example” of a company where decisions are made without concerns for what people need. “Steve Jobs uses a top-down approach,” “They don’t even use focus groups,” “They don’t let me use their tools the way I want to use them.” But we’re not talking about the same distinction between top-down and bottom-up. Though “organic ideas” seem to imply that it’s a grassroots/bottom-up phenomenon, the core distinction isn’t about the origin of the ideas (from the “top,” in both cases) but on the reasoning behind these ideas.
- We didn’t need this software ourselves.
- Sounds partly like a disclaimer but this approach is quite common and “there’s nothing wrong with it.”
- comparatively old
- Age and life experience make for an interesting angle. It’s not that this strategy needs people of a specific age to work. It’s that there’s a connection between one’s experience and the way things may pan out.
- There is no sharp line between the two types of ideas,
- Those in the “engineering worldview” might go nuts, at this point. I can hear the claims of “hand waving.” But we’re talking about something complex, here, not a merely complicated problem.
- Apple type
- One thing to note in the three examples here: they’re all made by pairs of guys. Jobs and Woz, Gates and Allen, Page and Brin. In many cases, the formula might be that one guy (or gal, one wishes) comes up with ideas knowing that the other can implement them. Again, it’s about getting somebody else to build it for you, not about scratching your own itch.
- Bill Gates was writing something he would use
- Again, Gates may not be the most obvious example, since he’s mostly known for another approach. It’s not inaccurate to say he was solving his own problem, at the time, but it may not be that convincing as an example.
- Larry and Sergey when they wrote the first versions of Google.
- Although, the inception of the original ideas was academic in context. They weren’t solving a search problem or thinking about monetization. They were discovering the power of CitationRank.
- generally preferable
- Nicely relativistic.
- It takes experience
to predict what other people will want.
- And possibly a lot more. Interesting that he doesn’t mention empirical data.
- young founders
- They sound like a fascinating group to observe. They do wonders when they open up to others, but they seem to have a tendency to impose their worldviews.
- I’d encourage you to focus initially on organic ideas
- Now, this advice sounds more like the “scratch your own itch” advocation. But there’s a key difference in that it’s stated as part of a broader process. It’s more of a “walk before you run” or “do your homework” piece of advice, not a “you can’t come up with good ideas if you just think about how people will use your tool.”
- missing or broken
- It can cover a lot, but it’s couched in terms of the typical “problem-solving” approach at the centre of the engineering worldview. Since we’re talking about developing tools, it makes sense. But there could be a broader version, admitting for dreams, inspiration, aspiration. Not necessarily of the “what would make you happy?” kind, although there’s a lot to be said about happiness and imagination. You’re brainstorming, here.
- immediate answers
- Which might imply that there’s a second step. If you keep asking yourself the same question, you may be able to get a very large number of ideas. The second step could be to prioritize them but I prefer “outlining” as a process: you shuffle things together and you group some ideas to get one which covers several. What’s common between your need for a simpler way to code on the Altair and your values? Why do you care so much about algorithms instead of human encoding?
- You may need to stand outside yourself a bit to see brokenness
- Ah, yes! “Taking a step back,” “distancing yourself,” “seeing the forest for the trees”… A core dimension of the ethnographic approach and the need for a back-and-forth between “inside” and “outside.” There’s a reflexive component in this “being an outsider to yourself.” It’s not only psychological, it’s a way to get into the social, which can lead to broader success if it’s indeed not just about scratching your own itch.
- get used to it and take it for granted
- That’s enculturation, to you. When you do things a certain way simply because “we’ve always done them that way,” you may not create these organic ideas. But it’s a fine way to do your work. Asking yourself important questions about what’s wrong with your situation works well in terms of getting new ideas. But, sometimes, you need to get some work done.
- a Facebook
- Yet another recontextualized example. Zuckerberg wasn’t trying to solve that specific brokenness, as far as we know. But Facebook became part of what it is when Zuck began scratching that itch.
- organic startup ideas usually don’t
seem like startup ideas at first
- Which gets us to the pivotal importance of working with others. Per this article, VCs and “angel investors,” probably. But, in the case of some of cases cited, those we tend to forget, like Paul Allen, Narendra, and the Winklevosses.
- end up making
something of value to a lot of people
- Trial and error, it’s an iterative process. So you must recognize errors quickly and not invest too much effort in a specific brokenness. Part of this requires maturity.
other people dismiss as a toy
- The passage on which Gruber focused and an interesting tidbit. Not that central, come to think of it. But it’s important to note that people’s dismissive attitude may be misled, that “toys” may hide tools, that it’s probably a good idea not to take all feedback to heart…
- At this point, when someone comes to us with
something that users like but that we could envision forum trolls
dismissing as a toy, it makes us especially likely to invest.
- the best source of organic ones
- Especially to investors. Potentially self-serving… in a useful way.
- they’re at the forefront of technology
- That part I would dispute, actually. Unless we talk about a specific subgroup of young founders and a specific set of tools. Young founders tend to be oblivious to a large field in technology, including social tools.
- they’re in a position to discover
valuable types of fixable brokenness first
- The focus on fixable brokenness makes sense if we’re thinking exclusively through the engineering worldview, but it’s at the centre of some failures like the Google Buzz launch.
- you still have to work hard
- Of the “inspiration shouldn’t make use forget perspiration” kind. Makes for a more thoughtful approach than the frequent “all you need to do…” claims.
- I’d encourage anyone
starting a startup to become one of its users, however unnatural it
- Not merely an argument for dogfooding. It’s deeper than that. Googloids probably use Google tools but they didn’t actually become users. They’re beta testers with a strong background in troubleshooting. Not the best way to figure out what users really want or how the tool will ultimately fail.
- It’s hard to compete directly with open source software
- Open Source as competition isn’t new as a concept, but it takes time to seep in.
- there has to be some part
you can charge for
- The breach through which old-school “business models” enter with little attention paid to everything else. To the extent that much of the whole piece might crumble from pressure built up by the “beancounter” worldview. Good thing he acknowledges it.
Category Archives: product and process
In a way, this is a followup to a discussion happening on Facebook after something I posted (available publicly on Twitter): “(Alexandre) wishes physical books a quick and painfree death. / aime la connaissance.”
As I expected, the reactions I received were from friends who are aghast: how dare I dismiss physical books? Don’t I know no shame?
Apparently, no, not in this case.
And while I posted it as a quip, it’s the result of a rather long reflection. It’s not that I’m suddenly anti-books. It’s that I stopped buying several of the “pro-book” arguments a while ago.
Sure, sure. Books are the textbook case of technlogy which needs no improvement. eBooks can’t replace the experience of doing this or that with a book. But that’s what folkloristics defines as a functional shift. Like woven baskets which became objects of nostalgia, books are being maintained as the model for a very specific attitude toward knowledge construction based on monolithic authored texts vetted by gatekeepers and sold as access to information.
An important point, here, is that I’m not really thinking about fiction. I used to read two novel-length works a week (collections of short stories, plays…), for a period of about 10 years (ages 13 to 23). So, during that period, I probably read about 1,000 novels, ranging from Proust’s Recherche to Baricco’s Novecentoand the five books of Rabelais’s Pantagruel series. This was after having read a fair deal of adolescent and young adult fiction. By today’s standards, I might be considered fairly well-read.
My life has changed a lot, since that time. I didn’t exactly stop reading fiction but my move through graduate school eventually shifted my reading time from fiction to academic texts. And I started writing more and more, online and offline.
In the same time, the Web had also been making me shift from pointed longform texts to copious amounts of shortform text. Much more polyvocal than what Bakhtin himself would have imagined.
(I’ve also been shifting from French to English, during that time. But that’s almost another story. Or it’s another part of the story which can reamin in the backdrop without being addressed directly at this point. Ask, if you’re curious.)
The increase in my writing activity is, itself, a shift in the way I think, act, talk… and get feedback. See, the fact that I talk and write a lot, in a variety of circumstances, also means that I get a lot of people to play along. There’s still a risk of groupthink, in specific contexts, but one couldn’t say I keep getting things from the same perspective. In fact, the very Facebook conversation which sparked this blogpost is an example, as the people responding there come from relatively distant backgrounds (though there are similarities) and were not specifically queried about this. Their reactions have a very specific value, to me. Sure, it comes in the form of writing. But it’s giving me even more of something I used to find in writing: insight. The stuff you can’t get through Google.
So, back to books.
I dislike physical books. I wish I didn’t have to use them to read what I want to read. I do have a much easier time with short reading sessions on a computer screen that what would turn into rather long periods of time holding a book in my hands.
Physical books just don’t do it for me, anymore. The printing press is, like, soooo 1454!
Yes, books had “a good run.” No, nothing replaces them. That’s not the way it works. Movies didn’t replace theater, television didn’t replace radio, automobiles didn’t replace horses, photographs didn’t replace paintings, books didn’t replace orality. In fact, the technology itself doesn’t do much by itself. But social contexts recontextualize tools. If we take technology to be the set of both tools and the knowledge surrounding it, technology mostly goes through social processes, since tool repertoires and corresponding knowledge mostly shift in social contexts, not in their mere existence. Gutenberg’s Bible was a “game-changer” for social, as well as technical reasons.
And I do insist on orality. Journalists and other “communication is transmission of information” followers of Shannon&Weaver tend to portray writing as the annihilation of orality. How long after the invention of writing did Homer transfer an oral tradition to the writing media? Didn’t Albert Lord show the vitality of the epic well into the 20th Century? Isn’t a lot of our knowledge constructed through oral means? Is Internet writing that far, conceptually, from orality? Is literacy a simple on/off switch?
Not only did I maintain an interest in orality through the most book-focused moments of my life but I probably care more about orality now than I ever did. So I simply cannot accept the idea that books have simply replaced the human voice. It doesn’t add up.
My guess is that books won’t simply disappear either. There should still be a use for “coffee table books” and books as gifts or collectables. Records haven’t disappeared completely and CDs still have a few more days in dedicated stores. But, in general, we’re moving away from the “support medium” for “content” and more toward actual knowledge management in socially significant contexts.
In these contexts, books often make little sense. Reading books is passive while these contexts are about (hyper-)/(inter-)active.
Case in point (and the reason I felt compelled to post that Facebook/Twitter quip)…
I hear about a “just released” French book during a Swiss podcast. Of course, it’s taken a while to write and publish. So, by the time I heard about it, there was no way to participate in the construction of knowledge which led to it. It was already “set in stone” as an “opus.”
Looked for it at diverse bookstores. One bookstore could eventually order it. It’d take weeks and be quite costly (for something I’m mostly curious about, not depending on for something really important).
I eventually find it in the catalogue at BANQ. I reserve it. It wasn’t on the shelves, yet, so I had to wait until it was. It took from November to February. I eventually get a message that I have a couple of days to pick up my reservation but I wasn’t able to go. So it went back on the “just released” shelves. I had the full call number but books in that section aren’t in their call number sequence. I spent several minutes looking back and forth between eight shelves to eventually find out that there were four more shelves in the “humanities and social sciences” section. The book I was looking was on one of those shelves.
So, I was able to borrow it.
In the metro, I browse through it. Given my academic reflex, I look for the back matter first. No bibliography, no index, a ToC with rather obscure titles (at random: «Taylor toujours à l’œuvre»/”Taylor still at work,” which I’m assuming to be a reference to continuing taylorism). The book is written by two separate dudes but there’s no clear indication of who wrote what. There’s a preface (by somebody else) but no “acknowledgments” section, so it’s hard to see who’s in their network. Footnotes include full URLs to rather broad sites as well as “discussion with <an author’s name>.” The back cover starts off with references to French popular culture (including something about “RER D,” which would be difficult to search). Information about both authors fits in less than 40 words (including a list of publication titles).
The book itself is fairly large print, ways almost a pound (422g, to be exact) for 327 pages (including front and back matter). Each page seems to be about 50 characters per line, about 30 lines per page. So, about half a million characters or 3500 tweets (including spaces). At 5+1 characters per word, about 80,000 words (I have a 7500-words blogpost, written in an afternoon). At about 250 words per minute, about five hours of reading. This book is listed at 19€ (about 27CAD).
There’s no direct way to do any “postprocessing” with the text: no speech synthesis for visually impaired, concordance analysis, no machine translation, even a simple search for occurences of “Sarkozy” is impossible. Not to mention sharing quotes with students or annotating in an easy-to-retrieve fashion (à la Diigo).
Like any book, it’s impossible to read in the dark and I actually have a hard time to find a spot where I can read with appropriate lighting.
Flipping through the book, I get the impression that there’s some valuable things to spark discussions, but there’s also a whole lot of redundancy with frequent discussions on the topic (the Future of Journalism, or #FoJ, as a matter of fact). My guesstimate is that, out of 5 hours of reading, I’d get at most 20 pieces of insight that I’d have exactly no way to find elsewhere. Comparable books to which I listened as audiobooks, recently, had much less. In other words, I’d have at most 20 tweets worth of things to say from the book. Almost a 200:1 compression.
Direct discussion with the authors could produce much more insight. The radio interviews with these authors already contained a few insight hints, which predisposed me to look for more. But, so many months later, without the streams of thought which animated me at the time, I end up with something much less valuable than what I wanted to get, back in November.
Bottomline: Books aren’t necessarily “broken” as a tool. They just don’t fit my life, anymore.
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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.
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.
Leave a comment | tags: bacteria, bacterial culture, Belgian Artist, Berliner Weisse, Brettanomyces, carefree brewing, categories, cognitive anthropology, cultural diversity, darwinism, ethnoscience, folk knowledge, folk taxonomy, folksonomies, folksonomy, German Engineer, lactobacillus, lambic brewing, pure yeast, pure yeast culture, sanitization, scientific mindframe, scientificity, stereotypes, tags, White Labs, wild yeast, Wyeast, yeast, yeast culture | posted in A, adaptation, Alcohol, amateurs, Beer, beer diversity, beer history, brewing, comment-fishing, confessions, craft beer, craft beer culture, creation, creativity, cultural diversity, cultural identity, culture, diversity, enthusiasm, Ethnography, experience, experimentation, expertise, folkloristics, food and culture, food philosophy, freedom, geek culture, hedonism, homebrewing, humanism, humour, identity, informal learning, informality, innovation, interdisciplinarity, knowledge, knowledge management, knowledge people, language sciences, learn by doing, librarians, linguistic anthropology, musings, naïve, naïveté, personal, personal life, play, playfulness, pleasure, product and process, ramblings, responsible drinking, science, sciences, shameless plug, soapbox, specialists, standardization, stereotypes, tagging, tags, taste, tasting, trends, WordPress, WordPress.com
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. 😛
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.
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.
2 Comments | tags: anecdotes, baking, Bièropholie, Chicago Beer Society, childhood, cooking, crazy, experimental spirit, mad, Members of Barleyment, MontreAlers, personal narrative, Prague, sour ales, Vienna, wild, wild ales, wild beers | posted in acquaintances, Alcohol, amateurs, Austin, Beer, beer diversity, beer geeks, beer history, beer scene, beerpubs, Beverages, binge drinking, brewclubs, brewing, brewpubs, Chicago, Coffee, comment-fishing, Communities, community-building, confessions, cooking, craft beer, craft beer culture, creativity, cuisine, cultural diversity, cultural identity, culture, enthusiasm, experience, experimentation, expertise, Food, food and culture, food and society, food philosophy, friendship, geek culture, hedonism, homebrewing, humanism, Indiana, mega-breweries, microbreweries, Montreal, networking, New Brunswick, nostalgia, online communities, participatory culture, People, personal, personal life, Places, product and process, ramblings, responsible drinking, shameless plug, social, social butterflies, social butterfly effect, social dynamics, social networking, social networks, social support systems, South Bend, Switzerland, taste, tasting, teenagers
Heard about this recently and probably heard it before. It’s striking me more now than before, for some reason.
[Update: I heard about this analogy through Peace Studies scholar Laurie Lamoureux Scholes (part-time faculty and doctoral candidate in Religion at Concordia University). Lamoureux Scholes’s colleague John Bilodeau is the intermediate source for this analogy and may have seen it on the RateYourStudents blog. There’s nothing like giving credit where credit is due and I’m enough of a folklorist to care about transmission. Besides, the original RYS gym-themed blog entry can be quite useful.]
Those of us who teach at universities and colleges (especially in North America and especially among English-speakers, I would guess) have encountered this “sense of entitlement” which has such deep implications in the ways some students perceive learning. Some students feel and say that, since they (or their parents) pay large sums for their post-secondary education, they are entitled to a “special treatment” which often involves the idea of getting high grades with little effort.
In my experience, this sense of entitlement correlates positively with the prestige of the institution. Part of this has to do with tuition fees required by those universities and colleges. But there’s also the notion that, since they were admitted to a program at such a selective school, they must be the “cream of the crop” and therefore should be treated with deference. Similarly, “traditional students” (18-25) are in my experience more likely to display a sense of entitlement than “non-traditional students” (older than 25) who have very specific reasons to attend a college or university.
The main statements used by students in relation to their sense of entitlement usually have some connection to tuition fees perceived to transform teaching into a hired service, regardless of other factors. “My parents pay a lot of money for your salary so I’m allowed to get what I want.” (Of course, those students may not realize that a tiny fraction of tuition fees actually goes in the pocket of the instructor, but that’s another story.) In some cases, the parents can easily afford that amount paid in tuitions but the statements are the same. In other cases, the statements come from the notion that parents have “worked very hard to put me in school.” The results, in terms of entitlement, are quite similar.
Simply put, those students who feel a strong sense of entitlement tend to “be there for the degree” while most other students are “there to learn.”
Personally, I tend to assume students want to learn and I value student engagement in learning processes very highly. As a result, I often have a harder time working with students with a sense of entitlement. I can adapt myself to work with them if I assess their positions early on (preferably, before the beginning of a semester) but it requires a good deal of effort for me to teach in a context in which the sense of entitlement is “endemic.” In other words, “I can handle a few entitled students” if I know in advance what to expect but I find it demotivating to teach a group of students who “are only there for the degree.”
A large part of my own position has to do with the types of courses I have been teaching (anthropology, folkloristics, and sociology) and my teaching philosophy also “gets in the way.” My main goal is a constructivist one: create an appropriate environment, with students, in which learning can happen efficiently. I’m rarely (if ever) trying to “cram ideas into students’ heads,” though I do understand the value of that type of teaching in some circumstances. I occasionally try to train students for a task but my courses have rarely been meant to be vocational in that sense (I could certainly do vocational training, in which case I would adapt my methods).
So, the gym analogy. At this point, I find it’s quite fitting as an answer to the “my parents paid for this course so I should get a high grade.”
Tuition fees are similar to gym membership: regardless of the amount you pay, you can only expect results if you make the effort.
Simple and effective.
Of course, no analogy is perfect. I think the “effort” emphasis is more fitting in physical training than in intellectual and conceptual training. But, thankfully, the analogy does not imply that students should “get grades for effort” more than athletes assume effort is sufficient to improve their physical skills.
One thing I like about this analogy is that it can easily resonate with a large category of students who are, in fact, the “gym type.” Sounds irrelevant but the analogy is precisely the type of thing which might stick in the head of those students who care about physical training (even if they react negatively at first) and many “entitled students” have a near Greek/German attitude toward their bodies. In fact, some of the students with the strongest sense of entitlement are high-profile athletes: some of them sound like they expect to have minions to take exams for them!
An important advantage of the gym analogy, in a North American context, is that it focuses on individual responsibility. While not always selfish, the sense of entitlement is self-centred by definition. Given the North American tendency toward independence training and a strong focus on individual achievement in North American academic institutions, the “individualist” character of the sense of entitlement shouldn’t surprise anyone. In fact, those “entitled students” are unlikely to respond very positively to notions of solidarity, group learning, or even “team effort.”
Beyond individual responsibility, the gym analogy can help emphasise individual goals, especially in comparison to team sports. In North America, team sports play a very significant role in popular culture and the distinction between a gym and a sports team can resonate in a large conceptual field. The gym is the locale for individual achievement while the sports team (which could be the basis of another analogy) is focused on group achievement.
My simplest definition of a team is as “a task-oriented group.” Some models of group development (especially Tuckman’s catchy “Forming, Storming, Norming, Performing“) are best suited in relation to teams. Task-based groups connect directly with the Calvinistic ideology of progress (in a Weberian perspective), but they also embed a “community-building” notion which is often absent from the “social Darwinism” of some capital-driven discourse. In other words, a team sports analogy could have some of the same advantages as the gym analogy (such as a sense of active engagement) with the added benefit of bringing into focus the social aspects of learning.
Teamwork skills are highly valued in the North American workplace. In learning contexts, “teamwork” often takes a buzzword quality. The implicit notion seems to be that the natural tendency for individuals to work against everybody else but that teams, as unnatural as they may seem, are necessary for the survival of broad institutions (such as the typical workplace). In other words, “learning how to work well in teams” sounds like a struggle against “human nature.” This implicit perspective relates to the emphasis on “individual achievement” and “independence training” represented effectively in the gym analogy.
So, to come back to that gym analogy…
In a gym, everyone is expected to set her or his own goals, often with the advice of a trainer. The notion is that this selection of goals is completely free of outside influence save for “natural” goals related to general health. In this context, losing weight is an obvious goal (the correlation between body mass and health being taken as a given) but it is still chosen by the individual. “You can only succeed if you set yourself to succeed” seems to be a common way to put it. Since this conception is “inscribed in the mind” of some students, it may be a convenient tool to emphasise learning strategies: “you can only learn if you set yourself to learn.” Sounds overly simple, but it may well work. Especially if we move beyond the idea some students have that they’re so “smart” that they “don’t need to learn.”
What it can imply in terms of teaching is quite interesting. An instructor takes on the role of a personal trainer. Like a sports team’s coach, a trainer is “listened to” and “obeyed.” There might be a notion of hierarchy involved (at least in terms of skills: the trainer needs to impress), but the main notion is that of division of labour. Personally, I could readily see myself taking on the “personal trainer” role in a learning context, despite the disadvantages of customer-based approaches to learning. One benefit of the trainer role is that what students (or their parents) pay for is a service, not “learning as a commodity.”
Much of this reminds me of Alex Golub’s blogpost on “Factory, Lab, Guild, Studio” notions to be used in describing academic departments. Using Golub’s blogpost as inspiration, I blogged about departments, Samba schools, and the Medici Effect. In the meantime, my understanding of learning has deepened but still follows similar lines. And I still love the “Samba school” concept. I can now add the gym and the sports teams to my analogical apparatus to use in describing my teaching to students or anybody else.
Hopefully, any of these analogies can be used to help students engage themselves in the learning process.
That’s all I can wish for.
5 Comments | tags: academic degrees, academic institutions, active learning, active participation, Alex Golub, analogical thinking, analogies, apprenticeship, athletes, Bruce Tuckman, Calvinism, careers, coaching, customer-based approach, customer-based approach to learning, degree-granting institutions, development, educational institution, effort, engaged learning, entitled students, fairness, free will, guild, gym, gym membership, hired service, human nature, Independence Training, individual achievement, individual goal, institutional prestige, intelligence, learning as process, life coach, life trainer, Max Weber, Medici effect, non-traditional students, North America, nurturing, obedience, personal trainer, post-secondary education, prestige, prestigious schools, Protestant Work Ethic, Samba school, sense of entitlement, smartness, Social Darwinism, social reform, solidarity, special treatment, sports team, student engagement, studio, teacher for hire, teaching perspectives, team coach, team effort, team-building, teams, teamwork, traditional students, transmission, Tuckman, vocational, workshop | posted in Academia, academic institutions, academic models, Anth, careers, collaborative learning, colleges, community-building, constructivism, consumerism, customer service, Education, education systems, Empowerment, humanism, individualism, Institutions, interdisciplinarity, knowledge, learners, Learning, learning and teaching, participatory culture, partnership, pedagogy, product and process, productivity, professionals, professors, ramblings, shameless plug, soapbox, sociocentrism, sports, students, success in life, Teaching, teaching and learning, training, tuition fees, Universities, vocational schools
A surprisingly superficial podcast episode on what could have been a very deep subject.
start a conversation about manipulation, persuasion and freedom from choice
To summarize the main issue of that episode: is marketing and "upselling" by restaurant chains undermining the individual freedom to choose quality food? Apparently simple a question, but billed as much more than that.
Maybe they refrained from delving deeper into any of those issues because philosophical discussions, perhaps aesthetic ones especially, are off limits in "polite company" in U.S. media. Too bad.
Actually, I’m genuinely disappointed. Not necessarily because restaurant chains are very important an issue for me (in Montreal, they don’t seem to have the exact same type of impact and I love to cook). But because the show’s participants all came very close to saying very important things about individualism, food, and freedom. The first two are too rarely discussed, IMHO, and the third could have been the "hook" to discuss the other two.
If you want to know more about my thoughts on this podcast episode, check out some of the tags below.
5 Comments | tags: agriculture, alarmism, artisan beer, artistic, bastardization, corporate, craft brewing, defeatism, democracy, factory, flavor, flavours, freshness, global, grassroots clique, inexpensive, leapfrog effect, non-specialists, nourriture et culture, oligarchies, popularity, popularity contest, production, protectionism, resistance, self-determination, snobbery, social struggle, sommelier, specialty coffee, subsistence strategies, sue-happy, trendiness, universalism | posted in advocacy, aesthetics, Alcohol, art, États-Unis, Beer, beer diversity, beer in media, beer politics, binge drinking, Chowhounds, Christopher Lydon, cluetrain, Cluetrain Manifesto, commodities, community-building, consumerism, consumption, craft, craft beer, craft beer culture, creation, creativity, cuisine, cultural capital, cultural diversity, development strategies, economics, ethnocentrism, Ethnography, experience, expertise, food and society, foodies, globalization, glocal, grassroots, groupthink, hegemony, individualism, joie de vivre, location-specific, market economy, marketing, mass media, moral enterpreneurs, musings, nationalism, nostalgie, playfulness, pleasure, podcasts, product and process, productivity, Radio Open Source, rants, responsible drinking, social capital, social change, social dynamics, social networks, standardization, Starbucks, statistics, success in life, taste, tasting, trusting people, United States, writing
[Disclaimer: I’m not necessarily an Apple fanboy but I have been an enthusiastic Mac user since 1987 and have owned several Apple products, from an iPod to a QuickTake camera. I also think that technology is having a big impact on arts, media, and entertainment.]
Just watched Apple’s "Showtime" Special Event. Didn’t really read or even listen to anything much about it yet. During that event, Apple CEO Steve Jobs introduced new versions of all the iPod models, a new version of iTunes, and the addition of movies to the iTunes store. In addition, Jobs gave a sneak peak of an upcoming box to link iTunes with televisions and stereo systems.
People are likely to have been disappointed by the announcements. They’re probably saying that Steve Jobs’s famous "Reality Distortion Field" isn’t working, or that he lost his "mojo." They might even wonder about his health. Again…
Not that the new products are really boring, but there tend to be high expectations surrounding Apple announcements. This one is no different as people expected wireless capabilities on iPods and recording capabilities on the new "media centre" box, which was in fact part of the expected new products from Apple.
But this event is significant in another way. Through it, Apple explained their strategy, revealed a number of years ago as the Digital Hub. What some have called "convergence," quite a few years ago. Nothing really new. It’s just coming into full focus.
Though we may never know how much of it unfolded as planned, Apple’s media/tech strategy may appear rather prescient in retrospect. IIRC, it started in 1996, during Gil Amelio’s tenure. Or, more probably, in 1997 during the switch between Amelio and Jobs. Even by, say, 1999, that strategy was still considered a bold move. That was before the first iPod which, itself, was before iTunes, the iTunes Music Store, and most other current media-centric technologies at Apple. It was also at a time when user-generated content was relatively unimportant. In other ways, that was during the "Web 1.0" Internet bubble, before the "Web 2.0" craze for blogs, podcasts, and "social networking."
Apple isn’t the only corporation involved in the changes in the convergence between technology and the world of "content" (arts, media, entertainment). But it has played a key role. Whatever his success as a CEO, Steve Jobs has influenced the direction of change and, to an extent, shape a part of digital life to his own liking. While he’s clearly not clueless, his vision of the link between "content" and technology is quite specific. It does integrate user-generated content of "varying degrees of professionalism" (which he joked about during his presentation) but it gives precedence to the "content industry" (involving such powerful groups and lobbies as WIPO, NAB, MPAA, RIAA, etc.). Jobs’s position at Pixar makes him a part of that industry. Which is quite different from what arts and expressive culture can be.
Jobs invites musicians on stage with him (John Mayer, Wynton Marsalis, John Legend). He respects musicians and he might even appreciate their work. But his view of their work is that they produce content to consumed. For Jobs, music tracks, audiobooks, television episodes, movies, and music videos are all "contents" to be enjoyed by consumers. Now, the consumer can enjoy content "anywhere" as Apple is "in your den, in your living-room, in your car, and in your pocket." But what about public spaces? Concert halls, churches, coffee shops, parks, public libraries, classrooms, etc.? Oh! Apple can be there too! Yeah, of course. But those are not part of the primary vision. In Apple’s view, consumers all have their own iTunes accounts, media libraries, preferences, and content-consuming habits. A nuclear family may count as a unit to a certain extent (as Bob Iger pointed out in his "cameo appearance" during Jobs’s event). But the default mode is private consumption.
And there’s nothing wrong with that. Even the coolest things online are often based on the same model. It’s just that it’s not the only way to do things. Music, for instance, can be performed in public. In fact, it can be a collaborative process. The performers themselves need not be professionals. There’s no need for an audience, even. And there’s no need to see it as "intellectual property." Music is not a product. It’s a process by which human beings organize sound.
Tags: Apple, Digital Hub, iTunes, iPod, iLife, Steve Jobs, Disney, MPAA, RIAA, WIPO, NAB, media, technology, tech, content, music, user-generated content, Web 2.0, communities, people, public, private, individualism, reciprocity, collaboration, dynamism, art as process, art, entertainment, consumerism, commodity
5 Comments | tags: content distribution, cult of personality, music history, reappropriation, stardom, trendiness, vie sociale | posted in Apple, commodities, consumerism, consumption, content, creation, creativity, Digital Life, digital lifestyle, humanism, hype, iLife, intellectual property, iPod, iTunes, market economy, marketing, mass media, media, mediascape, movies, music, music industry, music scenes, performance, popular culture, product and process, professionals, recording industry, social change, social networks, standardization, Tech, technology
Noticed it in Steal This Film. A very appropriate message. Process over product. Music is not a commodity. Food does not grow on profits.
Blogged with Flock
Leave a comment | tags: alarmism, amateur, anti-competitive, appropriation, art as process, bastardization, collage, consumers, content distribution, courts métrages, democracy, DIY, Film, films, freshness, ideas, information wants to be free, international development, leapfrog effect, libraries, mashups, monopolies, music as commodity, music publishers, non-specialists, Old Media, open content, open publishing, ownership, Philanthropy, professional musician, protectionism, reappropriation, social struggle, sue-happy, unfair business practices | posted in activism, advocacy, alimentation, amateurs, cluetrain, Cluetrain Manifesto, Communities, community-building, consumption, craft, creation, Creative Commons, creativity, cultural capital, digital lifestyle, Empowerment, food and society, friendship, geek crowd, globalization, groupthink, hegemony, humanism, information, innovation, intellectual property, knowledge, metaphors, mindshare, moral enterpreneurs, movies, music distribution, music industry, music scenes, musicking, online privacy, online publishing, open-source, openness, optimism, participatory culture, popular culture, product and process, recording industry, social dynamics, social networks, social publishing, specialists, stereotypes, tasting, technology, trusting people, YouTube
First encountered the notion of the Medici effect through this interview with Frans Johansson in Ubiquity, a journal frequently mentioned on the Humanist Discussion Group.
A recent article about important changes coming from simple ideas made me post a short blog entry about changes from simple ideas. Interestingly enough, Johansson himself posted a comment to that entry.
This is in fact a frequent stream of thought, for me. In both business and academia, we tend to live through ideas. Specific ideas. Especially those which can generate money or research projects. An important dimension of the “Medici Effect” seems to be that simple ideas can lead to great accomplishments. Another important dimension is that ideas are both generated in and implemented by groups. Some social contexts seem especially conducive to new ideas. This perspective is well-known enough that even Denys Arcand’s Invasions Barbares had something to say about it.
There’s a lot of directions one could take to talk about innovation from that point. Among the possible threads: artistic creativity, personal innovation, sense of discovery, the economies of ideas, ideas come from the people, “intellectual property,” fluid/organic innovation, boundless ideas, innovation through links between ideas, Lavoisier on ideas (nothing is created or lost, everything is transformed, including ideas), and so on and so forth.
My personal feeling is that the very concept of innovation has become something of a “core value” for a number of people, especially in industrialized society. The type of “newer is better” view of “progress” in both society and technology.
In my mind, the best thing to do is simply to bring ideas together, a “shock of ideas” («le choc des idées»). Hence the long list of tags… 😉
Leave a comment | tags: achievements, art as process, artistic, bricolage, bullish perspective, business, busy life, Chindia, collaboration, collage, cooperatives, dilettante, Game Theory, guild, homme à idées, homo ludens, information management, information wants to be free, lab, leapfrog effect, Marcel Gotlib, mashups, Media Lab, Medici effect, memetic marketplace, meritocracy, non-professionnel, non-specialists, plagiarism, Prix de Rome, publish or perish, Samba schools, Slightly Better Muffin, theory of flow, time management, transmission, universalism, waves, wiki, World-System Theory | posted in Academia, aesthetics, alter-globalization, amateurs, art, college life, commodities, Communities, consumerism, creation, Creative Commons, creativity, cultural capital, development, development strategies, economics, Empowerment, experimentation, globalization, grassroots, humanism, hype, individualism, innovation, intellectual property, interdisciplinarity, ivory tower, knowledge, knowledge management, knowledge people, Learning, market economy, memes, mindshare, naïve, politics, popular culture, prestige, product and process, productivity, professionals, ramblings, research, science, social capital, social change, social networks, specialists, success in life, technology, writing
A commercial company has to build intellectual property, while the GPL, by its very nature, does not allow intellectual property to be built, making the two approaches fundamentally incompatible, Muglia said.
Interesting take on “intellectual property.’ Would benefit from a bit more of an explanation. Is “IP” the very foundation of any commercial company?
What's more awkward, though, is that Microsoft veep Bob Muglia talks about the GPL in the context of open-source. As he surely knows, this is exactly where the terms “open-source” and “free software” are not interchangeable. While the two are quite similar, “free software” refers to a movement in favour of free (as in speech) or “libre” development in direct opposition to the notion of “intellectual property.” “Open-source,” on the other hand, refers to a development process through which source code for software is shared by multiple developers in an open fashion, whether or not that code is meant to be protected as “intellectual property.” In fact, many open-source projects are not only interoperable with commercial software but do in fact have commercial licenses through which they protect their IP. Whichever model we prefer, free or open, they're models of very different things. The two models are quite compatible in practice. They are both used in resistance to Microsoft's hegemony. But confounding them serves little purpose in the discussion. It might not be a strategy on Muglia's part to confuse the two issues. Interestingly enough, the “free software” vs. “open source” issue wasn't even the main thrust of the Slashdot thread on the subject, at least in the beginning.
Leave a comment | tags: Eric Raymond, Free Culture, FSF, FUD, IP, production, resistance, RMS, software development | posted in advocacy, content, Digital Life, free software, hegemony, intellectual property, Microsoft, open-source, product and process, productivity, WIPO
Leave a comment | tags: adolescence, films, information wants to be free, lawsuits, lawyers, plagiarism, reincarnation, talent, tinker, trendiness, Viswanathan | posted in commodities, consumption, hype, innovation, intellectual property, literature, mindshare, New York Times, popular culture, product and process, readership, teenagers, trusting people, writing
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