Jim Crooks - Masterblender Firestone Walker Barrelworks

November 23, 2015 by Marco Leyte-Vidal

1. Where is your brewery?

Buellton, California

2. What was the first beer you had that made you realize craft beer was going to be a bigger part of your life?

1991 San Luis Obispo County; Sierra Nevada Pale Ale. The idea of beer completely flipped in my head. I could finally understand what I was tasting. So much depth.

3. What is your favorite style to brew and why?

I've worked hard at keeping an open mind with regards to classifying beer into categories. Regardless of style, if the beer in my hand at that moment is a well-crafted, balanced beer with layers of depth, free of off-flavors, then I'm enjoying it.

4. If you were stranded on an island (with a working refrigerator that automatically replenished itself) and you could only have one beer for the rest of your life in that fridge, which would it be?

Is that island in the tropics, temperate or frigid environment? For consistency, drinkability, and technical merit, I have always loved Duvel for all those aspects. It's been one of those beers I've geeked out on over the years, and just chance that we now work hand-in-hand with this company. I'm in heaven.

5. What is your favorite music to listen to in the brewery?

Soul-funk with a bit of alt-country pop. Think Curtis Mayfield meets Blitzen Trapper.

6. Which other brewery has inspired you the most? Why?

From a technical standpoint, the people at New Belgium and Sierra Nevada have offered so much of their time and expertise to me. I owe them.

7. Single hop beer - which hops are you using?

Saphir. For the versatility of using it in Lambics as well as Pilsners.

8. Where is your favorite place to get a beer after work and why?

Firestone Walker Barrelworks, Buellton. It's hard to find a fresher and more diverse selection of beer in the SY Valley.

9. What is one piece of advice you'd give to someone who thinks they want to get into the craft beer industry?

Constantly reach out to the older industry statesmen for advice. There's no shame in asking questions to people who know more and have already made the mistakes.

10. Dogs or cats?

Dogs.

Trevor Rogers - Founder De Garde Brewing

July 09, 2015 by Marco Leyte-Vidal

1. Where is your brewery?

Our brewery is located on the Oregon coast, just outside of Tillamook.

2. What was the first beer you had that made you realize craft beer was going to be a bigger part of your life?

That's a difficult question! It's certainly been awhile... I suspect it was Rodenbach. Can't recall which though! Really, I came from a wine background and a good friend introduced me to a broad range of great beers, both domestic and imported, in a short period of time. The excitement and desire to be involved happened very quickly.

3. What is your favorite style to brew and why?

Probably our Lambic inspired beers. The process of making the wort is such a small part of the creative process. The beauty is in the long transformative maturation and fermentation. Seeing the slow progression over time as different strains of our local yeast and bacteria exert their influence is inspiring. The final composition is also one of the most challenging and artistic things that we do: selecting barrels, sampling, and ultimately hoping that the composition expresses itself as desired and imagined. We quite simply don't have control as most breweries do because of the complex nature of honestly wild fermentation, and the extreme breadth of organisms creating a unique 'ecosystem.' We have to embrace the beauty of being ultimately submissive to the beer.

4. If you were stranded on an island (with a working refrigerator that automatically replenished itself) and you could only have one beer for the rest of your life in that fridge, which would it be?

Drie Fonteinen Oude Geuze.

5. What is your favorite music to listen to in the brewery?

No music. I like hearing what happens around me, and I find a beauty in the presence of the barrels and my thoughts without the interruption of extra sound.

6. Which other brewery has inspired you the most? Why?

Another difficult question... The traditions and history (and expertise!) of Cantillon, and the unparalleled blending skills of they and Drie Fonteinen are humbling. Likewise, Tilquin came out of nowhere and blew my mind.

7. Single hop beer - which hops are you using?

Well, we love our three year old Oregon grown Cascade and Willamette hops. Put them in almost every beer! Probably more to the question though (hops that actually provide character to the beer), we've been very much loving dry-hopping with Azacca recently. It seems to provide a wonderful ripe stonefruit and tropical character to complement the citrusy notes in many of our ferments. Ask me again next week, and I'll possibly have a different answer. We like to try new things.

8. Where is your favorite place to get a beer after work and why?

Either home, or our taproom. Home, to relax and think about the beer. Our taproom to socialize and share beer with like minded beer drinkers.

9. What is one piece of advice you'd give to someone who thinks they want to get into the craft beer industry?

Be ready to work incredibly hard. Be prepared to sacrifice a lot. Be aware that you will almost certainly make a modest income. We consider ourselves the most fortunate brewery around because of the modest recognition and success we achieved, and the market was decidedly less competitive when we started than it will be in the next couple years. But passion, love and great product go hand-in-hand, and are always apparent to the consumer I believe. If you've got those, the first pieces of advice aren't a burden.

10. Dogs or cats?

Cats. Well behaved dogs may apply as well.

Troy Casey - Founder Casey Brewing & Blending

February 23, 2015 by Marco Leyte-Vidal

1. Where is your brewery?

Glenwood Springs, Colorado. About 3 hours west of Denver.

2. What was the first beer you had that made you realize craft beer was going to be a bigger part of your life?

That's really hard to say. It was probably a culmination of many. When I worked at Bristol Brewing Company in Colorado Springs 10 years, I was exposed to many styles. It was there that I really started to think about making it a career. I still remember drinking their Red Rocket Pale Ale and telling people, "it's like an IPA, but lower alcohol!" It was so amazing to me.

3. What is your favorite style to brew and why?

Fruited farmhouse ales, like our Fruit Stand ™ series. Making farmhouse ales is so much fun, but then take it a step further using whole local fruit, it just makes sense to me. Getting to meet the growers and walk in their orchards picking out what variety and crop you want. There's nothing better.

4. If you were stranded on an island (with a working refrigerator that automatically replenished itself) and you could only have one beer for the rest of your life in that fridge, which would it be?

Sierra Nevada Pale Ale.

5. What is your favorite music to listen to in the brewery?

Hip hop! Anything 1986 to 1994.

6. Which other brewery has inspired you the most? Why?

Cantillon. I love their brewing philosophy and beers - who doesn't? Their use of whole fruit and old world brewing methods are great to see still in use today.

7. Single hop beer - which hops are you using?

3-5 year old whole European noble hops for making Belgian-style sour beers.

8. Where is your favorite place to get a beer after work and why?

The Brick Pony in Basalt, CO. They have Coors Banquet on tap. Enough said.

9. What is one piece of advice you'd give to someone who thinks they want to get into the craft beer industry?

Brewing, for most, is a hobby that quickly becomes a job. That's okay, but it's not for everyone. Volunteer as much as possible before completely changing your life for a small amount of pay.

10. Dogs or cats?

Dogs all the way.

Patrick Rue - Founder The Bruery

February 02, 2015 by Marco Leyte-Vidal

1. Where is your brewery?

The Bruery is located in Pacentia, CA, and Bruery Terreux, our new sour and funky spin-off brewery is located in Anaheim, CA. I grew up in Orange County and am proud to be able to make a contribution to the local beer scene.

2. What was the first beer you had that made you realize craft beer was going to be a bigger part of your life?

My first craft beer experience was Deschutes Mirror Pond Pale Ale and Black Butte Porter, I don't remember which one came first but they were within minutes of one another. I was a teenager on a family trip in Sunriver, Oregon. My first sip gave me respect for beer - that there is something distinctive in craft beer, something waiting to be discovered. I'd like to think that paved the way.

3. What is your favorite style to brew and why?

Our barrel-fermented sour beers are probably where I get the most enjoyment from the process. Each barrel is a microcosm, and if we told you that we understood exactly what was happening internally, we'd be lying. The range of flavors, the impact of time, and the importance of blending make them really exciting for me.

Photo Credit: Cambria Griffith; Courtesy: The Bruery — Photo Credit: Cambria Griffith; Courtesy: The Bruery

4. If you were stranded on an island (with a working refrigerator that automatically replenished itself) and you could only have one beer for the rest of your life in that fridge, which would it be?

Tough question! Victory Prima Pils is a beer that I would have a tough time getting tired of, and of course goes great with hot and humid weather on this island I'm stranded on (if it's not a tropical island, I'd like to change my answer!).

5. What is your favorite music to listen to in the brewery?

Back in the day when I was brewing routinely, I liked it to be quiet. No music.

6. Which other brewery has inspired you the most? Why?

Another tough question! Lost Abbey/Port Brewing has had a huge impact. They were the first local brewery to prove that small, specialty, brewery-only releases can generate a lot of excitement and passion from customers. They had the first membership club (that I can recall), and that inspired our Reserve Society. They make a wide range of delicious beers, from sours, to IPA's, to robust bourbon barrel aged beers. They have a great crew that has always been willing to help us out. Thanks Lost Abbey crew!

7. Single hop beer - which hops are you using?

We aren't very hop-centric, though we do love our hops. The only single hop beer that we make on a routine basis would be Rueuze, which is brewed with aged Willamette hops.

8. Where is your favorite place to get a beer after work and why?

My local spot is Amazing Grapes in Rancho Santa Margarita, CA. I love places where I can get some beer for home and also get a pint while I'm there. The beer guy, Daniel, does a great job. They have a rotating selection, a lot of hoppy beers, so it's tough to go wrong there.

9. What is one piece of advice you'd give to someone who thinks they want to get into the craft beer industry?

This advice applies mostly to those starting their own breweries. Be an expert, find an area where you're able to make a contribution, and work your ass off! This industry doesn't have any room for people who don't know what they're talking about. It doesn't have a lot of room for people who are simply following trends created by others. It certainly doesn't have any room for people who aren't willing to give it their all.

10. Dogs or cats?

Definitely dogs! I have a black English lab, Ollie.

Cory King - Founder/Brewer Side Project Brewing

November 24, 2014 by Marco Leyte-Vidal

1. Where is your brewery?

I do all of my brewing at Perennial Artisan Ales in St. Louis, MO

2. What was the first beer you had that made you realize craft beer was going to be a bigger part of your life?

One of my brother-in-laws homebrews. I was really big into wine and whiskey (I was working in a fine-dining restaurant at the time), so beer wasn't on my radar till he started sharing his kitchen creations with me. I was hooked and then started working towards making the craft beer industry a bigger part of my life...

3. What is your favorite style to brew and why?

Saison. The interpretation of the style is very open and allows the brewer the freedom of experimentation and the freedom of expression. From low ABV and tart to robust and hoppy, it's a fun style to play around with.

4. If you were stranded on an island (with a working refrigerator that automatically replenished itself) and you could only have one beer for the rest of your life in that fridge, which would it be?

Island, so I immediately think its going to be warm, so Firestone Pivo Pils.

5. What is your favorite music to listen to in the brewery?

None. I prefer the peace and quiet. The other brewers listen to really loud music, so when its just me in there, I go with the quiet.

6. Which other brewery has inspired you the most? Why?

I have been thinking about this one for a while and I don't know that I have just one brewery that I can name. My inspiration in this whole thing comes more from the industry as a whole I think. The barrel aging from Perennial, the saisons from Hill Farmstead and Sante Adairius, the lambics of Belgium, the sours of Russian River. Side project does a lot of variety, all of which see time in oak, but that variety comes from my love of different challenging in producing, the want to drink different things all of the time, and a lack of attention span.

7. Single hop beer - which hops are you using?

Amarillo. My cultures are very fruit forward and Amarillo works very well with them in my beers. If I could get another one, it would be Saaz...

8. Where is your favorite place to get a beer after work and why?

At home. Between Side Project, Perennial, and now our tasting room, my wife and I spend a lot of time not at home, working... Sometimes its just nice to sit on the couch and open a saison or something sour...

9 What is one piece of advice you'd give to someone who thinks they want to get into the craft beer industry?

Intern first. Too many people's perception of the industry is skewed. They think that brewing is just fun and games when in reality its hard labor and janitorial professionalism. You may love beer, but hate working in a brewery.

10. Dogs or cats?

Ha! Unfortunately, we have neither right now, but I am a dog person...

Jean Van Roy - Owner/Brewer Brouwerij Cantillon

October 14, 2014 by Marco Leyte-Vidal

1. Where is your brewery?

In Brussels, located near of the biggest train station of the city. There were a lot of breweries in this area in the past, producing lambic, top, and lager.

2. What was the first beer you had that made you realize craft beer was going to be a bigger part of your life?

Mine! Gueuze to be more precise.

3. What is your favorite style to brew and Why?

Lambic. This is a part of my life, of my family, my own history and my city history.

4. If you were stranded on an island (with a working refrigerator that automatically replenished itself) and you could only have one beer for the rest of your life in that fridge, which would it be?

A 4-5 years old Gueuze. Refreshing, low in alcohol. And a 5 years old Gueuze develops a lot of character at the border of a young and an old gueuze.

5. What is your favorite music to listen to in the brewery?

We have no music in the brewery but my favorite music is the music of my youth. Groups as Depeche Mode, The Cure, Smith, etc.

6. Which other brewery has inspired you the most? Why?

Lambic is a bit apart from a classic brewery production and closer to the wine world. My inspiration is coming from the wine world and great natural wine producers as Marcel LaPierre, Didier Dageneau, René Mosse, etc.

7. Single hop beer - which hops are you using?

As you know we don't research the biterness in our beers. The hop is more used as a preservative and to avoid bacterial development. But we have some exception as for the Iris and the Cuvée St-Gilloise. The hop "Hallertau Mittelfrüh" is probably my favorite one.

8. Where is your favorite place to get a beer after work and why?

Moder Lambic during the all year for it's great beers selection. My summer in the summer time for the tranquility.

9. What is one piece of advice you'd give to someone who thinks they want to the into the craft beer industry?

Work with love and passion.

10. Dogs or cats?

Dogs, and big if possible.