The day after hosting a big party is never one's most productive. My Fitbit says I got 5 hours and 18 minutes of sleep, which turns out to be better than last year, thanks in part to Parker's forbearance this morning. Usually he's up by 7; but today he let me sleep until 9:15. Good dog.
Regular posting should resume tomorrow. I'm betting on getting to bed around 9pm tonight...
I'm getting ready for my annual Prez Day Bash, which I inherited from a very talented and very funny Andy Ball back in 2004.
This is the 13th Bash—the Fillmore—so I hope less goes wrong than in previous years. The first ten ran from 1995 to 2004, then the 11th came back in 2015. (I suppose that means the 21st will be in 2035?)
I'll post more if I get a lull in preparations.
Lots of things popped up in my browser today:
And now, back to work.
Over the weekend I made a couple of minor updates to Weather Now, and today I'm going to spend some time taking it off its Azure Web Role and moving it to an Azure Website. That will (a) save me money and (b) make deployments a lot easier.
Meanwhile, a number of articles bubbled up overnight that I'll try to read at lunchtime:
Back to Azure deployment strategies.
I am not a parent (apparently). But for my friends who are, there is help:
Diageo, the international beverage behemoth that owns about a quarter of Scotland's distilleries (including Caol Ila and Talisker) is investigating how to produce horrible shite that isn't at all Scotch under its existing brands:
First, Diageo is considering creating “scotch whisky infusions,” low-alcohol and/or flavored alcoholic beverages sold under the same name as existing single malt or blended whisky brands. Secondly, Diageo has sought permission from the [Scotch Whisky Association trade group] to finish some of its single malts in Don Julio tequila barrels, a move that the association did not approve.
“Scotch infusions” as described in the article would fail to meet two criteria for Scotch whisky. First, scotch must be bottled at a minimum of 40% ABV—so anything lower than that would disqualify it as whisky. Secondly, nothing can be added to scotch other than water and caramel coloring.
But there’s another issue at stake here: the use of existing Scotch whisky brand names on non-scotch products. An infusion made with scotch as a base and then bottled under a new name likely would not be an issue, but using the name of an existing single malt or blended scotch brand could lead to confusion among drinkers who think that what they’re buying legally qualifies as whisky. In the U.S., bourbon, straight rye, and other straight whiskeys can’t have anything added either. Yet brands like Jim Beam offer flavored whiskeys under the same brand name as their straight products, using language like “Kentucky Straight Bourbon Whiskey Infused With Natural Flavors” (Jim Beam Red Stag).
That move doesn’t fly in Scotland, where the regulations seem to prohibit producers from using their existing brands on drinks that don’t legally qualify as scotch. Section 6 (2) reads: “A person must not label, package, sell, advertise or promote any drink in any other way that creates a likelihood of confusion on the part of the public as to whether the drink is Scotch Whisky.”
The second issue at stake with Diageo’s plans—whether or not scotch can be finished in Don Julio tequila barrels—is a less clear-cut example of violating the rules.
One clue is that Diageo requested to use Don Julio tequila barrels specifically. Diageo owns Don Julio, and if the company wanted to use the Don Julio brand name on its whisky labels, then it’s no surprise the request was turned down. The SWA is notably more wary of listing a distillery than a wine region on a label....
Diageo is a big company, and it wants to make a lot of money for its owners. But it's also a cautionary tale about how scaling up craft products doesn't work for consumers. Sure, people will probably buy "Johnnie Walker Don Julio-finished Honey Chipotle Scotch Infusion" and claim to like it (especially if they put a lot of sugar in it), but that won't be Scotch.
I just hope they continue leaving Talisker alone. That's from the island of my forebears, Skye. In fact it's about the only thing produced on Skye that anyone's heard of (other than loads of wool).
Just a few things going on, not least of which was a 7-hour chorus board retreat on Saturday. Regular posting should resume this afternoon (or whenever the caffeine starts working).
Where to start?
And now, a stand-up meeting.
CityLab digs into "the strangest, happiest economic story in America:"
In almost every economic sector, including television, books, music, groceries, pharmacies, and advertising, a handful of companies control a prodigious share of the market.
The beer industry has been one of the worst offenders. The refreshing simplicity of Blue Moon, the vanilla smoothness of Boddingtons, the classic brightness of a Pilsner Urquell, and the bourbon-barrel stouts of Goose Island—all are owned by two companies: Anheuser-Busch InBev and MillerCoors. As recently as 2012, this duopoly controllednearly 90 percent of beer production.
But in the last decade, something strange and extraordinary has happened. Between 2008 and 2016, the number of brewery establishments expanded by a factor of six, and the number of brewery workers grew by 120 percent. Yes, a 200-year-old industry has sextupled its establishments and more than doubled its workforce in less than a decade. Even more incredibly, this has happened during a time when U.S. beer consumption declined.
Average beer prices have grown nearly 50 percent. So while Americans are drinking less beer than they did in the 2000s (probably a good thing) they’re often paying more for a superior product (another good thing). Meanwhile, the best-selling beers in the country are all in steep decline, as are their producers. Between 2007 and 2016, shipments from five major brewers—Anheuser-Busch, MillerCoors, Heineken, Pabst, and Diageo, which owns Guinness—fell by 14 percent.
It's not just the United States. The UK passed 2,000 breweries last fall, with organisations like the Campaign for Real Ale (CAMRA) leading the charge.
At least as far as good-tasting, high-quality beer goes, it's a good time to be alive in the English-speaking world.
On Thursday I hit all my (admittedly non-taxing) goals for the day. And yesterday, on into this morning, I almost did again, except that making three of the goals interfered with making the fourth.
Goal #1: See the Churchill War Rooms. Having recently seen "Darkest Hour," I wanted to see the rooms where it happened. I did, and they were really cool.
Goal #2: Visit three more pubs. I had planned to check in again at 214 Bermondsey, then head up to Ye Olde Mitre before stopping again at The Ship Tavern. I walked from the Churchill War Rooms to 214 Bermondsey (3.7 km) but it turned out they weren't open yet. So I trundled up to Fleet Street (another 3.7 km) and went to The George instead. At Ye Olde Mitre—which can use the archaic spelling legitimately as it's over 400 years old—I met up with an old friend, went to dinner with him, and then finally made it to The Ship Tavern.
Goal #3: Get to 10,000 steps as early in the day as possible. At the stroke of midnight I set off from The Ship Tavern back to my hotel in Earls Court, a distance of 6.4 km that got me 6,828 steps in just under an hour and ten minutes. I dropped my bag off, ate the curry I'd picked up on the way, and trundled around Earls Court for another half-hour before hitting 10,000 steps at 2:09 am GMT. Someday soon, but not today, I'll get there even earlier. At the pace I set from Holborn to Earls Court, it would have taken me only 102 minute had I not stopped for food.
Goal #4: Read another book. At The George, I started Robert Abelson's Statistics as Principled Argument, and managed to get halfway into the second chapter before getting swept up in conversations with the Aussies who mobbed the area where I was sitting at the Ship Tavern. It's also a bit denser than the Frum I read cover to cover on Thursday, which slowed me down a bit.
Today's goals included stopping in two more pubs, including the Southampton Arms, about which I have blogged frequently, and reading a third book. Alas, neither looks promising, for several reasons including the pouring rain outside right now and the six pubs I've already visited since I got here. So this afternoon I'm going to nap, plough ahead with the Abelson, and head up to Southampton Arms when the rain lets up, which the Met Office assures me will happen around 5 pm.