TOPIC:

The brewers would have to prove that their beer has "qualities and characteristics which are essentially due to its region of production". And since you can make Irish-style beer anywhere, it's not likely to fly, unfortunately.

"TheBeerNut":37wmgkd5 wrote: The brewers would have to prove that their beer has "qualities and characteristics which are essentially due to its region of production". And since you can make Irish-style beer anywhere, it's not likely to fly, unfortunately.[/quote:37wmgkd5]

Let's say, for argument's sake, that you developed a beer that occupies the space between two established styles (I know, I said the magic word, but let's ignore it for a minute if we can.) and uses locally produced hops and locally produced malt, would you have a chance?

-Yes, those locally produced products could be exported somewhere else and used in the same manner to create essentially the same end product but that can be said for any of the regionally protected food products.

There are absolutely quantitative and qualitative differences between hops of the same variety grown in different climates and soils; terrior is definitely expressed in hops; I don't know enough about barley to speak to it either way.


Adam

"Biertourist":1rvrekac wrote: Let's say, for argument's sake, that you developed a beer that occupies the space between two established styles (I know, I said the magic word, but let's ignore it for a minute if we can.) and uses locally produced hops and locally produced malt, would you have a chance? [/quote:1rvrekac]Absolutely. As long as you developed it in The Olden Days and could prove that you've built a commercial reputation on it being The Thing That You Do.

All you'd need to do then is provide details of what exactly it is you do, and who exactly is going to inspect it for compliance, and you're good to go for a PGI.

If you make something that other people elsewhere have been making for years and years then you can't rightly claim it's exclusively yours, can you?

As with all trademarky things PGI is intended to protect something that already exists and is endangered. You can't invent things to be protected.

If you fancy a flick through the PGI beer specs that are already in place, the database is here[/url:1rvrekac]. Beer is 2.1 in the dropdown under Name. The entry for "Kentish Ale[/url:1rvrekac]" which Shepherd Neame applied for in 1994, on the understanding that they're the only people who make such a thing, is particularly ballsy. "Our product is unique because it's brewed right next door to the hop gardens, unlike every other ale." It's good to know they care so much about the hop character in their beer
/sarcasm

"TheBeerNut":2n9a9mqa wrote:

"Biertourist":2n9a9mqa wrote: Let's say, for argument's sake, that you developed a beer that occupies the space between two established styles (I know, I said the magic word, but let's ignore it for a minute if we can.) and uses locally produced hops and locally produced malt, would you have a chance? [/quote:2n9a9mqa]Absolutely. As long as you developed it in The Olden Days and could prove that you've built a commercial reputation on it being The Thing That You Do.

All you'd need to do then is provide details of what exactly it is you do, and who exactly is going to inspect it for compliance, and you're good to go for a PGI.

If you make something that other people elsewhere have been making for years and years then you can't rightly claim it's exclusively yours, can you?

As with all trademarky things PGI is intended to protect something that already exists and is endangered. You can't invent things to be protected.

If you fancy a flick through the PGI beer specs that are already in place, the database is here[/url:2n9a9mqa]. Beer is 2.1 in the dropdown under Name. The entry for "Kentish Ale[/url:2n9a9mqa]" which Shepherd Neame applied for in 1994, on the understanding that they're the only people who make such a thing, is particularly ballsy. "Our product is unique because it's brewed right next door to the hop gardens, unlike every other ale." It's good to know they care so much about the hop character in their beer
/sarcasm[/quote:2n9a9mqa]

Oh... Now I get it.
Thanks for the clarification.

Adam

Interesting, so you know the way Porter and Stout developed over the 16th & 17th C's in London and then a specific variations was developed in the then existing 15 breweries in Cork city & I think in Dublin. I suppose you call it an Irish (or dry) stout. I know the association of a dry Stout is now with Murphy's & the big G, but lets ignore that factor for a minute and focus on the fact that all the ingredients were once sourced locally and some still are (excl Hops). This would suggest that it is not outside the realm of possibility that such a product could have a specific regional status, if the traditional methods and local ingredients were again used (need to start growing Hops in the fertile soils of West Cork) <!-- s:?: --><img src="{SMILIES_PATH}/icon_question.gif" alt=":" title="Question" /><!-- s:?: -->

It's a tough call. The fact that all-local production ended would go against it, as would the fact that lots of non-Irish breweries make something they call Irish dry stout. Then even in Ireland, recipes vary hugely: if you were just going to say "Irish stout = pale malt + roast barley", you could make a case. But that would exclude lots of Irish stouts, like O'Hara's, from calling themselves that.

And probably the biggest kicker is, as you say, the Big Two are likely to have as much claim to any designation as the micros.