The amazing growth that the U.S. craft beer industry has experienced over the past few years has, sadly, made many of us American craft beer lovers take it for granted. Especially where I live in Northern California, a region of the country that boasts some of the greatest brewers in the world. Most of my neighborhood bars and restaurants have at least one craft beer, if not only craft beer, on the menu.

But, this is not necessarily the reality outside of California, or even the U.S. Unfortunately, most of the countries in this world (I’m assuming over 90%) have little to no craft beer available in the market, let alone craft breweries. This brings us to India.

Quite ironically, the country known for inspiring the most popular and most brewed category of craft beer — the India Pale Ale — does not boast a thriving craft beer culture. Partially due to its lack of craft breweries, the majority of beer being produced and sold in India is, as one can assume, yellow fizzy macro lagers. Well, until now that is.

In just the past few years, India’s beer industry has experienced a lot of change. Small craft brewpubs have emerged and a few foreign imports, such as Boston Lager, Paulaner and Chimay, have become available in the Indian market — giving Indians a new taste for craft beer and creating a demand for it in the process.

Enter Independence Brewing Company, a new craft beer venture focused on igniting a craft beer revolution in India. Dedicated to offering independence from uninspired, yellow fizzy beers to the emerging beer connoisseurs in India, Independence Brewing Company is the brainchild Avanish Vellanki and Shailendra Bist — two passionate and devoted craft beer geeks with strong ties to India.

What makes IBC’s story so unique, is its support and backing from the illustrious CEO & co-founder one of the U.S. largest and most beloved craft breweries, Stone Brewing Co., Greg Koch. Known as one of the most powerful and strongest voices in craft beer, Greg is not the type to enter into partnerships lightly — especially ventures that involve his greatest love, craft beer. But IBC’s mission struck a chord with Greg, as I am sure it will with other craft beer lovers around the world.

Upon hearing the news surrounding the development of Independence Brewing Company and Greg’s involvement, I reached out to its founders and to Greg to learn more about the project. They granted me an exclusive interview, which I am extremely honored to share with you today. Hopefully, after reading it, many of you will be inspired to get involved in IBC and help to make their amazing dream a reality! Cheers!!!

Shailly & Avanish, Independence Brewing

“Putting the India Back in IPA”

An Exclusive Interview with Avanish Vellanki and Shailendra Bist of Independence Brewing Co.

(with inserts from Greg Koch)

An award winning brewer/ mechanical engineer and a Wall Street investment banker is quite a powerful partnership. How did you two meet?

Shailly: Back in 2010 we were both independently exploring the possibility of starting a brewery in India. One of our common friends, a brewer who recently started a brewery in Singapore, suggested we meet. We met in late 2010 over a couple of beers and it instantly seemed like a great partnership. Over a couple more meetings we decided to join forces and start Independence Brewing Co.

How did you both first get into craft beer?

Avanish: For me, it was about experiencing variety.  I think a person can have water downed lagers for only so long before they start venturing out.  In my view, the craft beer market is the natural evolution of any beer market – people anywhere will want to find variety and greater depth to their brews than the industrial lagers are able to provide.

Shailly: I came to the US in mid 2001 for my masters at Purdue. Had my first craft beer, a pale ale, at a local pub brewery in Lafayette, IN where coincidentally I also met my wife to be! You could say that my two loves affairs started back then.

Shailendra Bist, aka "Shailly"

Every craft beer professional has at least one pinnacle craft beer experience that completely changes his perspective on beer. I refer to this mind-blowing moment as a “craft beer epiphany.” What was your first craft beer epiphany?

Shailly: From the first time I tasted a fresh craft beer I knew I had a special liking for it, but it was all still a little distant. The first time I tasted my own craft brew, an all extract IPA which was not necessarily all that good, it totally changed by connection with beer. I felt like it was a friend I knew intimately.

Avanish: It’s hard for me to identify the “epiphany” moment since I think it was very gradual for me.  At one point, around 2008 when I was in New York, I noticed that if a venue didn’t offer some craft brews on tap, or at least some bottled craft beers, I would push for my group of friends to find another venue.  I personally haven’t had one of the mainstream US lagers in over probably over 5 years.

Why did you choose to build a brewery in India? Why not the U.S.?

Avanish: The obvious reason is that India doesn’t have craft beer.  It was a chance to bring something new to the market of our heritage.  It was really, ultimately, that simple.

But if I were to put my Banker hat on, I would say the US is a mature beer market and while the craft beer segment is growing, there are a ton of players.  With over 2,000 breweries and over 700 breweries preparing to launch, it would be much more difficult to differentiate ourselves, especially related to where the bar is set in India.  In India, there are only 12-15 bottled brands available in the country, with only another 10 or so pub breweries that have just recently been set up.  And that is in a nation that is quadruple that of the US in terms of population.  Again, it was quite clear what needed to be done.

The main goal of Independence Brewing Co. is to provide a variety of fresh, craft brews for the emerging beer connoisseur in India. What is the current beer drinking culture like in India? How is it different from past years?

Shailly: The beer drinking culture is rapidly transforming. There used to be a time where drinking beer was done discreetly and almost no women drank beer.  With rapid economic development and changing social norms beer drinking is becoming common place in any and all social events, sports events etc. This is the reason why beer volume sales are doubling every 3-4 years! Unfortunately all of this beer is industrial lagers. There are 2-3 good brew pubs that have sprung up and a lot of imported craft beers are entering the market as more and more people demand something beyond that yellow fizzy stuff. We hope we can provide locally made awesome craft beer that Indians can enjoy and be proud of.

Why did you choose the name Independence Brewing Company?

Shailly: We started IBC with the singular aim to introduce real craft beer to Indians and do our part in brining Independence from boring beers! to India. Bring independence, from fizzy yellow stuff, to our consumers by offering far superior choices to what’s available currently and make them aware of what real craft beer can be.

Although Indians have moved on, our struggle for independence from foreign rule and our struggle to establish ourselves as a stable forward looking nation still evoke strong emotions. Our name is also an ode to the independent spirit and identity that we have carved out as a nation.

Why did you choose to partner with Greg Koch on this project?

Avanish: Greg’s success with Stone speaks for itself.  To me, outside of the reputation that Stone has, I really appreciate Greg’s love for the craft brewing space and devotion to spreading that message around the world.  But what I most admire about Greg is how he has approached building a brand – Greg used unconventional branding tactics to assemble a very loyal following, and I think there are tremendous lessons in that.  I think his approach with Stone could be used as a case study for almost any business.

Greg Koch: I did?  From my perspective, I just approached the building of Stone and our reputation from the position of a beer geek.  As in, “what, as a beer geek, would I do?”  So, that’s the voice that I’ll be giving to Avanish & Shailly.  And the reason that I agreed to be an Advisor to them is that they too are devoted beer geeks.  I also think they’ve both got great heads on their shoulders.  I’ll be pushing them not to listen to their heads too much, and instead listen to their own inner beer geeks, and to make decisions more from the latter than the former.

Greg Koch, Stone Brewing

What is Greg’s main role with Independence Brewing?

Shailly: Mostly as an Adviser on our brewery operations, brand building and business in general.   



Greg: There’s that “brand building” phrase again! <laugh>  I’ll be giving my best advice all along the way, all the while telling them to ignore everyone and do it THEIR way.  Of course, by “ignore everyone” I really mean “ignore everyone who does not share your vision, but DO listen to advice and perspectives from those who do share you vision.”  My role is in that latter camp.

You also have an extremely experienced adviser on the team. Who is Pradeep Gidwani and what does he bring to the Independence Brewing Co. team?

Avanish: Pradeep is a veteran of the brewing world in India.  And since India is a very nascent culture with regards to the beer market and brewing, Pradeep literally knows everyone in the space.  Although Pradeep’s prior roles were entrenched in the mass market lagers, launching Carlsberg, Tuborg, Palone and Fosters in India, Pradeep is a true connoisseur of craft brews.  Pradeep, like Greg, wants to see Indians embrace craft beer.  It will be tremendously beneficial to have Pradeep’s input as we move forward.

In addition to investors, how else are you raising funds for the brewery?

Shailly: We will be launching a fundraising campaign soon on Kickstarter (crowd funding, www.kickstarter.com) to raise some additional funds. It’s amazing what a lot of people with small contributions can do when they get excited about an idea. We are excited about our campaign; we have a very interesting video on there featuring Greg in it! Greg in his latest fuzzy look! We also have some very cool gifts to give away, many of which are made by traditional craftsmen in India, like a tap handle made using the ancient art of lost wax casting by tribals from Bastar region in India.

Greg: That region is missing a ‘d.’  Oh, and don’t let my “fuzzyness” distract from the message.  Independence Brewing needs support on an important and historic venture.  My beard has got all the support it needs (although maybe I’ll need to start my own Kickstarter campaign so I can afford to replace the razor that I clearly lost).

Have you broken ground on the brewery yet? If not, when do you plan on breaking ground?

Avanish: We will initially be leasing a facility rather than building because of an abundance of existing venues in India that would be a great fit for us.  We would also prefer to use our financial resources to make the best beers we can and find ways to reach as many people as possible.

How big of a system will you be brewing on?

Shailly: We will have a 10hl steam fired brew house with 70hl of fermentation space. We will keep some room for expansion down the line as and when the demand picks up. I can’t wait to start brewing on it! It will be the most well equipped micro brewery in India.

What styles will you be focused on brewing?

Avanish: The goal is to bring to India the diversity of global beer styles.  So we will have quite a variety.  Of course Shailly and I spend the majority of our time drinking American pale ales so the American influence in our beer portfolio will be clear. I, personally, also love the Bavarian Hefs.

Shailly: We like all well made beers, although we can be partial to west coast hop bombs, Belgian triples and British brown porters. Quite frankly starting out we will do an array of styles from a wit to an IPA and slowly we will gravitate to a few core styles. And I am sure the core will have a very Indian identity to it. We will probably never do lagers, though.

Do you have any beer names in the pipeline that you would like to leak to inquiring minds?

Shailly: There are some names but we cannot disclose them at this time. Some very interesting names from our ancient history and then some more contemporary ones. Some names will also reflect our California roots.

Will you be exporting any of your beers to the U.S.?

Avanish: I would love to bring beers to the US, but that’s not in the near-term plans.

What craft brewers, breweries and beers inspire the Independence Brewing Co. team the most?

Shailly: The list is huge! I have been more inspired by home brewers than breweries, but let’s stick to the point, with no particular order:

Brewers

• Vinnie Cilurzo, Russian River Brewing
• Matt Brynildson, Firestone Walker Brewing
• Jerry Vietz, Unibroue

Breweries

• Russian River
• Firestone Walker
• Stone
• Unibroue (sadly taken over by Saporro)
• Abbey Westmalle
• Brasserie Dupont
• Samuel Smith’s
• Three Floyds Brewing

Beers

• RR Pliny (younger and elder), Supplication, Damnation
• Avery Maharaja IPA
• Firestone California Pale, IPA
• Stone IPA, Arrogant Bastard
• Unibroue La Fin Du Monde, Maudite
• Westmalle – Tripel, Dubbel
• Fullers London Porter
• Samuel Smith’s Tadcaster, Oatmeal Stout
• North Coast Brewing Old Rasputin Russian Imperial Stout
• Duchesse de Bourgogne

Avanish: For me, of course Stone is a major influence.  My favorite beer is Stone’s Levitation. For me, the breweries of influence are the one that have great business stories behind it; I love the history behind Brooklyn Brewery and the lessons that Steve Hindy and Tom Potter shared as they experienced the inherent business risks of relying on third-party distributors.  I’m also very impressed with Surly Brewing in Minneapolis, my hometown.

Stone has become famous for its collaboration brews. Since Greg is a big part of Independence Brewing, do you have any plans to collaborate in the near future?

Avanish: In the near-term, I think we are going to have our hands full, but down the road, we would expect collaborations with a variety of brewers to play a large role in our effort to bring craft beer to India.  But honestly, we’ve never asked Greg about that.

Greg:  I’m sure they’ll have plenty of opportunities for great collaborations…eventually.  Once they develop a reputation, craft brewers from other parts of the world will naturally think to themselves “Visiting India and brewing with Avanish & Shailly at Independence Brewing sounds like a really cool idea.”  I know I’ll be doing it at some point, perhaps with someone else from Stone in tow.  That would be really cool.  Also, once the craft brewing industry grows a bit with other entrants doing their own thing in the country, then there will be collaboration possibilities within the country.  It’s a nice thing to think wistfully about, imagining a future where that would be possible in India.  In the meantime however, they’ve got a lot to do and will be focusing on rolling up their sleeves and launching their brewery.

Avanish

What role will social media play in Independence Brewing’s marketing strategy?

Avanish: Social media will play a very large role, but when the time is right.  Shailly and I have a lot of work to do to prepare the business for the future, so over the near-term, we are going to be focused on execution first and foremost.  However, as we move closer to the official opening of the business in India, we promise that we will be quite active in the social media channels.  We hope everyone in the US follows along as we try to foster the craft beer movement in India!

Follow Independence Brewing Company on Facebook and @IndeBrewCo on Twitter.

For fun, if you were a style of beer, what would you be and why?

Shailly: A Saison, easy going but can sneak up on you.

Avanish: Russian River’s Pliny the Elder, because it’s a serious beer.  Shailly always tells me I need to loosen up!

Last but not least, what does craft beer mean to you?

Shailly: History, passion and innovation in a glass.

Avanish: To me, craft beer is a brew that has extravagant simplicity… where to truly appreciate it, it requires a small degree of concentration but, at the same time, it hits you with a composition that is much more than the sum of its parts.

—————————————————————————

Special thanks to Avanish, Shailly and Greg for taking time out of their busy schedules to answer my questions. I wish the best of luck to all of you, and on behalf of craft beers lovers everywhere, I raise a toast in your honor! Cheers!!

ENJOY!

The greatest part about cooking is that there is no science to making food taste good.

As long as you have quality ingredients and treat them with the respect they deserve – the end result is almost always pleasant. BUT then again, I take for granted the fact that I am very knowledgeable about food, ingredients, herbs, classic pairings and culinary techniques. Despite that, though, I still believe that anyone can be a wizard in the kitchen.

So on to my recipe, eh? Oh but wait. I need a disclaimer.

WARNING: This is not your mother’s shrimp scampi. In fact, it is probably unlike any shrimp scampi you have ever had in your life. Many chefs will probably “spit in my general direction” (note: Monty Python reference). This recipe is not for the faint of heart … or the faint of palate. No sir. The Wench’s Drunken Shrimp Scampi is for hopheads … and those who do not like hops should stay far, far away. The recipe is bold, bitter and insulting … yet adventurous and deliciously satisfying.

Have no fear, if you are not a hophead this recipe is PERFECT with Belgian wit beers or even a Bavarian Pils.

THE WENCH’S DRUNKEN SHRIMP SCAMPI
Featuring Dogfish Head 60 min IPA

INGREDIENTS

• 1 lb. large fresh shrimp – whatever kind you want – shelled, gutted & deveined
• 1/2 stick of unsalted BUTTER (real butter you sissies)
• 1/4 c. Extra Virgin Olive Oil
• 4 cloves garlic – minced, sliced, or chopped to preference
• 1/4 yellow onion – diced
• 3 (firm) Roma tomatoes
• Juice of one lemon
• Flat leaf parsley – finely chopped
• 2 12 oz. bottles of Dogfish Head 60 Minute IPA
• Salt and pepper to taste
• Crushed red pepper (if you are like me and need to kick EVERYTHING up a notch)
• A loaf of FRESH baked bread

INSTRUCTIONS

The first instruction is vital. It must be followed EXACTLY as written or the whole recipe is a big FAIL.

1. Open the first bottle of Dogfish Head 60 min IPA. Pour into a brandy snifer, tulip glass … oh hell … pour it into a freaking glass and take a big long sip. Ahhhh. Isn’t that nice? Thought so … but don’t get soft on me now. There is still work to do here.

1. Fill a super big pot – the bigger the better – with water. Salt the water. Put it on the stove and bring it to a boil. While you are waiting you can either:
   1. Shell, gutt and de-vein the shrimp
   2. Mince the garlic, chop the onion and dice the tomatoes
   3. Continue drinking the 60 Minute IPA as you watch family members and/or friends complete the previous tasks.
2. When the water reaches a boil – add the pasta. Cook until is is “al dente” – aka slightly undercooked, with a bit of a “bite.” Strain pasta at the point and set aside.

1. At the same time the pasta is cooking … Heat the EVOO in a large skillet heavy skillet over moderately high heat until hot but not smoking. Sauté the shrimp, until just cooked through. Takes approximately 2 minutes. This is a good time to open another beer. Once the shrimp is cooked (ie: turns PINK) … transfer those bad boys over to an adequate sized bowl with a slotted spoon (we want to retain as much oil as we can in the pan so a regular spoon esta no bueno)

1. Add the garlic to the oil remaining in skillet. Heat for a hot minute (i.e: just long enough to release some juices, yet not burn). Add the Dogfish Head 60 Minute IPA, salt, pepper, lemon juice and (optional, yet HIGHLY suggested) red pepper flakes. Cook over high heat, stirring occasionally until the mixture is reduced down to desired thickness. According to The Wench, this will take around 10ish minutes. Add butter to skillet, stirring until melted.THIS IS A CRUCIAL STEP. The fat in the butter helps to cut the intense flavor of the IPA. Stir in the shrimp. Remove skillet from heat.

Somewhere in this process, either you or your sous chef (aka – child, friend, random guy off the street) will have chopped the flat leaf parsely. This, my friend, is the opportune time to add the parsley to the garlic butter beer shrimp mixture. Toss the pasta into the skillet with all of the other ingredients and ….

VIOLA! There you have it … The Wench’s Drunken Shrimp Scampi. Don’t forget to slop it up with some fresh baked bread (garlic bread if you feel ambitious). And I would be utterly insulted if you did not pair this dish with a beer – preferablely the Dogfish Head 60 Minute IPA. But I would not be insulted if you paired it with and equally delicious IPA … or craft brew of some sort.

NOTE: If you do NOT like to drink IPAs, you will not like cooking with them either. This dish definitely has a BITE. I do not suggest using the DFH 60 minute IPA unless you love the flavor of the beer, otherwise the meal will be a disaster. Feel free to substitute the IPA with your favorite beer – I suggest a Hefeweizen or Belgian-style white ale.

Any questions? EMAIL me at – drinkwiththewench@gmail.com

Otherwise, enjoy! And, as always … CHEERS!

I am excited by the huge increase of beer websites in the past few years, but at the same time I find myself getting slightly annoyed. Whereas I have no qualms with beginners and amateurs sharing their beer experiences with the online community, I do wish that most of them would dedicate time to educating themselves on beer and learning how to properly taste and evaluate it.

This brings us to this current post, which was originally published March 2010. It is a bit out of date, but still very relevant. Hopefully, it does not insult anyone and brings insight to those seeking it.

Cheers!

—————————————————————————

March 2010 – Despite what many people may think, there is an actual science to the proper tasting and evaluation of beers.

Now yes, I understand that experiences with and  individual perceptions of beer does vary from person to person. Some people prefer to have an emotional connection with beer. They tend to review beer using expressive and artistic descriptors as opposed to scientific terminology.

Don’t get my wrong though — the emotional method of beer evaluation is by no means “unprofessional.” There is no real or wrong way to experience beer. After all, beer is in the eye of the beholder.

However, it is important to note that there is a universally recognized and accepted language in the beer industry. Whereas describing a beer in an artistic format makes an excellent visual for readers and consumers, I guarantee if you tell a brewer that her beer takes like rainbows and butterflies she will look at you like you have three heads.

So exactly how does one learn how to “speak beer”? Learning proper beer terminology can seem daunting at first. But have no fear, its not like learning to write code. In fact, most of beer terminology already exists in our language.

The key is learning what terms to use when.

One does not have to go out and buy books on the science and engineering of brewing in order to learn this language. There are several resources on proper beer analyzation that can be more easily  “digested” than hitting the “big kid” textbooks.

My favorite resources for proper beer analyzation are as follows:

_________________________________________________

TASTING BEER — An Insider’s Guide to The World’s Greatest Drink
by: Randy Mosher

Randy Mosher is a public speaker, teacher, writer, and enthusiastic promoter of traditional beer styles. He is the author of The Brewer’s Companion and Radical Brewing, as well as many articles and columns for All About Beer, the country’s leading beer magazine. His book, Tasting Beer, also serves as one of the primary resource for the Certified Cicerone Program.

From the back cover:

Everybody knows how to drink beer, but few know how to really taste it. Tasting Beer is a lively exploration of the culture, chemistry, and creativity that make craft beers so wonderfully complex. Heighten your enjoyment of every glass with an understanding of the finer points of brewing, serving, tasting, and food pairing.

Enough said.

_________________________________________________

THE BEER FLAVOR WHEEL

The Beer Flavor Wheel is perfect or both budding beer connoisseurs as well as professionals. It breaks down the entire tasting experience in general categories. Each category gets further brown down until you reach the “scientific” conclusion.

For example, I get “vegetal” characteristics in a beer. Now let us break vegetal down: is is resinous, grassy or nutty? Let’s say I get resinous. Let us break it down further: is it woody or piney.

Naturally, one needs to have a semi-decent palate and educational background that predisposes them to understanding this wheel. However, with the help of google and a significant amount of time tasting with learned professionals — the information on this wheel becomes second nature.

And for those of you who do not understand every term on this wheel, do not feel overwhelmed or inadequate. Developing a palate doesn’t happen overnight … or even over a decade. It is a constant learning process. My palate is admittedly novice. But that does not stop me from trying to advance it, ya feel me?

If you want a good glossary of proper terms to use, this wheel is definitely a top resource.

_________________________________________________

THE BEER JUDGE CERTIFICATION PROGRAM STYLE GUIDELINES

For some time now, I have been following the BJCP format of reviewing beer. Why? Because its system is well-established and internationally recognized. Even more badass? BJCP has a FREE, yes free, iPhone App … with ALL of its style guidelines. Yeah, go download it like now.

Why have style guidelines?

Styles are a convenient shorthand for discussing beer. They allow all those who are tasting and describing a beer to use a common framework and language. Style Guidelines are designed to assist organizers, entrants and judges participating in beer, mead and cider competitions by providing a standardized set of descriptions of beer, mead and cider styles.

The style descriptions are based on currently acknowledged world class examples, historical references to styles no longer brewed, and writings of noted beer researchers and journalists.

One of the purposes of the BJCP is to promote beer literacy, which includes understanding more about the world’s great beer styles. The BJCP has been operating since 1985 and has been publishing guidelines for much of that history.

The BJCP has spent considerable time researching world class beer examples, visiting renowned breweries, talking with noted authors, and searching key reference materials for information on beer styles. It has collected this information into its guidelines as a way to reduce the amount of time, effort and variability in learning this knowledge.

_________________________________________________

Of course, there are more than three major resources on the proper tasting and evaluation of beer. But these three happen to be my particular favorites. Each contributes to beer education from a different aspect of the spectrum — and together, these resources are golden.

Wanna “speak beer”? Check out the resources above and you are well on your way to understanding the (not-too) cryptic language of beer.

For more indepth knowledge, check out:

• Siebel Institute of Technology
• Cicerone Certification Program
• American Brewers Guild
• UC Davis

Cheers!

Disclaimer: In addition to being a craft beer professional, I am a creative writer. I am in no way insulting those who chose to describe beer in more artistic and expressive terminology.

]]> http://drinkwiththewench.com/2011/01/tools-for-proper-beer-analyzation/feed/ 1 http://drinkwiththewench.com/2010/09/featured-beer-blogger-mike-winn/ http://drinkwiththewench.com/2010/09/featured-beer-blogger-mike-winn/#comments Wed, 15 Sep 2010 11:49:32 +0000 http://drinkwiththewench.com/?p=5206 DRINK WITH THE WENCH PRESENTS:

The Beer Blogger Interview Series

Curious what goes on in the minds of your favorite beer bloggers? Well, The Beer Wench is and she has embarked upon a mission to interview as many beer bloggers that she can — from all over the world. Are you a beer blogger? Do you want to share your story? Send me an email!

INTRODUCING: MIKE WINN

CO-HOST OF: BEER NATION

Beer Blogger Interview

Full name: Michael Winn
Name of blog: Beer Nation
Current location: Brooklyn, New York

Background “Snapshot”

1. Where did you grow up?

Westchester County, New York

2. What sports if any did you play growing up, through college and beyond?

I played tennis and soccer in high school, and also raced for our school’s ski team. In college, I set aside conventional sport and joined my school’s ultimate frisbee team. Since college, I’ve re-found my love for soccer and play in numerous recreational leagues around New York City.

3. How old were you when you had your first beer?

I was 14 years old.

4. If you can recall, what is the story of your first beer? Where did you have it? What style and brand was it?

Growing up, I used to spend summers with my family in the Dominican Republic. When I was 14 years old, and about to enter 10th grade, I ordered my first beer at a place called Discoteca Genesis. It was a refrigerated bottle of Presidente poured into a frosty mug. There’s only one thing I can recall about that beer: it was exceptionally cold.

5. Where, if applicable, did you go to college? What did you study? What additional activities, organizations, sports did you partake in during college?

Although I graduated with a degree in European History from Union College, I find that piece of information totally inapplicable. Equally inapplicable is the fact that I was heavily involved in student government while at Union College, climbing all the way to the prestigious position of president of the student body. More applicable is my participation in theater and improvisational comedy. Union College is also the place where Seth and I met; I was his RA sophomore year.

Craft Beer Epiphany

Every craft beer enthusiast has at least one pinnacle craft beer experience that completely changes ones perspective on beer. I refer to this mind-blowing moment as a “craft beer epiphany.”

1. What was your first craft beer epiphany? Recall as many details about it as you can:

I was introduced to craft beer during my senior year of college. Our campus bar served beers from Saratoga–both their Pale Ale and their Black & Tan–and I was a regular customer. But, while these Saratoga brews certainly opened my mind to the concept of craft beer, it wasn’t until I got my first taste of Sierra Nevada Pale Ale that really got hooked. I was hanging out with my more cultured friend, Julian, when he brought me a bottle of Sierra Nevada. He called it “fancy beer.” My first sip of Sierra Nevada tasted so different than anything I’d ever imbibed before. That floral hoppiness, which I’ve since grown accustomed to, was so new to me. I instantly wanted more.

2. Have you had additional craft beer epiphanies since the first? Detail as many of them as you wish:

My first taste of Russian River’s Pliny the Elder comes to mind. I was traveling through California with Seth, and we dragged our significant others to Toronado in Lower Haight, San Francisco. Both of us were unable to escape the urge to order a Pliny, a beer we had heard so much about but had never had the opportunity to try. The most impressive thing about that first Pliny was its balance and smoothness. I had never tasted such a hoppy beer that totally avoided any unsettling bitterness.

Beer Blog Background

1. How long have you been writing your beer blog?

Seth and I have been running Beer Nation for just over a year.

2. What inspired you to start writing your blog?

As craft beer lovers, Seth and I were inspired by the speed at which the craft beer revolution was progressing here in New York. In particular, we were impressed by the fact that even “normal” bars were now selling at least one or two craft beers.

3. Why did you choose the name of your blog?

We wanted the name of our show and website to convey the magnitude of the beer revolution occurring in this country. In our humble opinion, this country’s entire beer culture has been turned on its head in the last 15 years, and we wanted our show and website to help guide people through those changes.

4. What are your personal goals for your blog? What do you hope to achieve with it?

Honestly, we didn’t have many goals going into the Beer Nation project other than to create a show and website we were proud of. Once we created our pilot, however, we truly believed we were onto something good, and we wanted to share our content with as many people as possible, both craft beer aficionados and virgins.

5. What is one of the coolest things that happened to you as a result of being a beer blogger?

Well, in three weeks we’ll be heading to the Great American Beer Festival in Denver, Colorado, and have been granted media passes for the entire, multi-day event. I imagine that will be the coolest thing that’s happened to us as result of creating Beer Nation.

6. What are you top 3 favorite beer blogs/beer websites?

Beer Advocate, The Lagerheads (Washington City Paper), and Drink with the Wench (obviously!)

Beer Talk

1. What are your top 3 favorite beer styles?

Imperial/Double IPA, Saison, Baltic Porter

2. What are your top 3 favorite breweries?

Russian River, Captain Lawrence, Sierra Nevada

3. If you could work with or for any one brewery, which one would it be and why?

Russian River. Working in Sonoma County and serving the product of my labor to patrons of the brewpub sounds like a dream.

4. Are you a homebrewer? If yes, what is the most unique and interesting beer recipes you’ve brewed as a homebrewer?

The results of my few endeavors into homebrewing serve as certain proof that I should never be considered a homebrewer.

5. Do you have any beer certifications (BJCP, Cicerone, Siebel, American Brewers Guild)?? If so, what are they?

None as of now.

6. What is your favorite beer and food pairing?

Imperial stout and pork chops. I don’t know why, but the creaminess of a strong stout matches perfectly with a juicy pork chop.

The Personal Side

1. What is your current day job?

I used to cherish the opportunity to tell unprepared strangers that I was—despite my grungy appearance—a corporate litigator. Thankfully, I now work in the non-profit world, but I’m still an attorney.

2. If you could change your career at this very moment, without any restrictions on what you could do, what would you want to do and why?

I can honestly say that I am very happy with my career and would not change a thing.

3. Are you married? Children?

After 7 years together, my girlfriend and I recently made it official – and registered with her employer as “domestic partners” (so I could gain access to her sweet health insurance benefits). We’re taking it step by step.

4. Outside of beer and writing, what are some of your other hobbies?

I’m a pretty big music fan, and I try to see live music when I get the chance. I’m also a huge soccer fan; both as a spectator and a player.

Off The Beaten Path

1. If you were a style of beer, what style would be and why?

A California Common because, although I consider myself to be a unique person, I’m pretty easy to deal with.

2. You were caught smuggling beer illegally, which has now been made punishable by death. Right before you are sent to the executioner, you are offered one last beer. What beer would you chose and why?

Russian River Pliny the Elder. It’s just good. No ifs, ands, or buts about it.

3. If I contracted you to brew a beer (or design a beer recipe) called “The Beer Wench” — what style would you chose and what, if any, extra ingredients would you add?

Easy. I would undoubtedly brew a dunkel weisse.

4. If you could be a superhero, what would you want your superpowers to be?

I’ve always wanted the power to avoid uncomfortable conversation. With that superpower, I’d be indestructible.

5. What is one of the craziest things you have ever done and lived to tell the story?

One time when I was in high school I ran after a basketball that had run astray and, because it was dark, ended up falling off a 10 foot cliff. It sucked, but I survived.

6. What are your thoughts on bacon?

My thoughts about bacon are generally graphic, lurid, and —in all honesty— disconcerting to most level headed adults. I’d rather not memorialize those thoughts on your blog.

SPECIAL THANKS TO MIKE FOR AN AWESOME INTERVIEW!

CHEERS!

The Beer Blogger Interview Series

Curious what goes on in the minds of your favorite beer bloggers? Well, The Beer Wench is and she has embarked upon a mission to interview as many beer bloggers that she can — from all over the world. Are you a beer blogger? Do you want to share your story? Send me an email!

INTRODUCING: SETH WRIGHT

CO-HOST OF: BEER NATION

Beer Blogger Interview

Full name: Seth Wright
Twitter handle: BeerNationShow
Name of blog: Beer Nation
Current location: Brooklyn

Background “Snapshot”

1. Where did you grow up?

East Village of Manhattan

2. What sports if any did you play growing up, through college and beyond?

Most all, but in HS; Soccer, Basketball and Volleyball. Still play B-ball to stay in shape.

3. How old were you when you had your first beer?

On my own, probably 12 (8th grade)

4. If you can recall, what is the story of your first beer? Where did you have it? What style and brand was it?

Living in NYC it wasn’t that difficult to get beer, we mostly drank 40 oz of Malt liquor (St Ides, Crazy Horse, Colt 45, you know, all the real nasty stuff) throughout high school it was either on some one’s stoop or on the roof of a friends apt building. We usually had the girls work their magic at the local deli, (because they looked older…more like 16 instead of 13). Later on we had smooth deals going on, we would just leave $5 dollars on the counter, walk back through the store, put two 40’s in our backpack and walk out without a word said either direction.

5. Where, if applicable, did you go to college? What did you study? What additional activities, organizations, sports did you partake in during college?

I went to Union College, majored in Civil Engineering. When I wasn’t studying my ass off, I tried to do as many intramural sports as I could: flag football, ultimate Frisbee, softball…anything that worked out with my schedule. Beer was obviously also involved.

Craft Beer Epiphany

Every craft beer enthusiast has at least one pinnacle craft beer experience that completely changes ones perspective on beer. I refer to this mind-blowing moment as a “craft beer epiphany.”

1. What was your first craft beer epiphany? Recall as many details about it as you can:

To tell you the truth, I don’t think I had this experience. I was pretty sure after spending my high school years drinking piss that during college I adventured out to six-packs from the 12 pack of swill with locals like Saranac, Magic Hat and Sam Adams. But In the beginning that were some very tasty Sam A’s and Sierra’s that I had decided that I could never go back to drinking macros.

2. Have you have additional craft beer epiphanies since the first? Detail as many of them as you wish:

About 3 years ago, Mike and I went out to Cali and visited a little brewing company in Santa Rosa and I’m sure you know what happens when you go there, it’s like pure heaven for beer drinkers, I never wanted to leave Russian River and as many others have done, I can’t stop singing the praises. I once had a Dogfish head Indian Brown a year or two ago that I thought was the best tasting thing I’d ever had, that shit really sticks with you. Sometimes it’s the weather, how you feel, what you are eating or even what you just ate that makes the beer oh so delicious or equally unsatisfying.

Beer Blog Background

1. How long have you been filming your show?

The first video went up in Oct. 6, 2009, but the idea was conceived of in Fall 2008.

2. What inspired you to start filming your show?

We are two pretty interesting characters that like a beer a lot and we hadn’t seen the web or TV producing anything that we wanted to watch about the growing craft beer market, so we pitched our idea to a production company and here we are, chugging along.

3. Why did you choose the name of your show?

We go out to explore the craft beer revolution and what name is better than the exploration of the Beer Nation.

4. What are you personal goals for your show? What do you hope to achieve with it?

I’d love to see it succeed to a point that will allow us to keep making a great product. I think our show can continue to promote the craft beer market, one drinker at a time. I already pretty much do that on a daily basis in my personal life, so if I can help do that on a national level, I’d be proud of that.

5. What is one of the coolest things that happened to you as a result of being a beer show host?

Well, we are still young, but, riding in the Flying Dog Winnie and enjoying some never before seen Brett Oak Aged Gonzo from their secret stash was pretty cool.

6. What are you top 3 favorite beer blogs/beer websites?

I like what they are doing at Craftbeer.com, I frequent Beer Advocate quite alot and BeerMenus.com was always an idea my brother and I had, but never figured out how to make it work, so I’m glad somebody did.

Beer Talk

1. What are your top 3 favorite beer styles?

IPA, Belgian IPA and recently Brown Ale

2. What are your top 3 favorite breweries?

I’d have to go with Sierra, only because every product is solid, nothing crazy, but it could definitely be my deserted island brewery. I have a close connection with the Victory fellas and I love all their beers, so that would be number two. The hype is not an over-reaction so I’m going with Russian River as my third.

3. If you could work with or for any one brewery, which one would it be and why?

I went to visit Full Sail Brewery in Hood River and loved everything they stood for. I love the employee owned concept and how environmentally conscious they are. The town is pretty spectacular as well, I would be kite surfing ALL of the time.

4. Are you a homebrewer? If yes, what is the most unique and interesting beer recipes you’ve brewed as a homebrewer?

I have home-brewed a number of times and never felt totally passionate about it. One of my first was a Pliny the elder clone, I still have a bottle, it didn’t even come close to Vinnie’s. Some people just know they were put here to brew beer and I feel like I would better serve the craft beer community by spreading the good word than trying to spread good beer.

5. Do you have any beer certifications (BJCP, Cicerone, Siebel, American Brewers Guild)?? If so, what are they?

No, but I’m a professional licensed Engineer in the State of NY, that should count for something right?

6. What is your favorite beer and food pairing?

NY Pizza and beer go pretty damn good together, and the topping alternatives that we see here in the city allow for a plethora of choices in style and flavor profiles.

The Personal Side

1. What is your current day job?

Transportation Engineer

2. If you could change your career at this very moment, without any restrictions on what you could do, what would you want to do and why?

I’ve always wanted to own a craft beer bar, I would continue to do the show of course. Also, this would not be a career move, but growing up in NYC all my life and strangely enjoying driving around it, I always think about how cool it would be to drive a taxi for like a week, maybe even a month….but then like most jobs, I would probably be tired of it.

3. Are you married? Children?

Yes married for 4 years and no children yet.

4. Outside of beer and writing, what are some of your other hobbies?

I am sports freak and will pretty much play anything. Never was much of a skier though, that might prohibit my living in Hood River Oregon.

Off The Beaten Path

1. If you were a style of beer, what style would be an why?

Because I feel like I’m one of a kind, and I’m not saying it would be very good, but I’d probably be a Gaelic Oatmeal Tripel Chocolate Honey Ale.

2. You were caught smuggling beer illegally, which has now been made punishable by death. Right before you are sent to the executioner, you are offered one last beer. What beer would you chose and why?

Impossible decision, but since this is fictional, let’s say that I’m the first to ever go under the axe and the whole world was watching, because in this world everybody watches the reality series “Executioners and the people they meet” on Court TV. I’d probably use the last beer I drank to be amazing marketing for my good buddy who is aiming to start his own brewing company called 2nd floor brewing. I love his stuff and would want the whole world to see. It would be Court TV highest rating ever, surpassing the Super Bowl. My demise, would be a publicist’s dream.

3. If I contracted you to brew a beer (or design a beer recipe) called “The Beer Wench” — what style would you chose and what, if any, extra ingredients would you add?

It would be saison brewed with sunflower seeds and fresh oregano for that little kick.

4. If you could be a superhero, what would you want your superpowers to be?

Time-warp man, embedded in his chest is a clock that allows time to go backward, forward, go fast, or slow down.

5. What is one of the craziest things you have ever done and lived to tell the story?

I ran with the Bulls in Spain once, that was intense….actually no I didn’t.

6. What are your thoughts on bacon?

It has its place.

SPECIAL THANKS TO SETH FOR AN EXCELLENT INTERVIEW!

STAY TUNED FOR THE NEXT INTERVIEW — WITH HIS PARTNER IN CRIME, MIKE!

CHEERS!

Mutinous Battle Chai will make its debut this Friday, September 17th at Falling Rock Taphouse in Denver, CO. There is no cover charge for the event and the cost is per beer. The beer will be on available until all the kegs are tapped. You can RSVP for the event on both RateBeer and Beer Advocate.

The entire proceeds from the sale of Mutinous Battle Chai will be donated to A Child’s Right, an organization dedicated to global water relief and bringing clean water to children in underdeveloped regions of the world.

Technically speaking, Mutinous Battle Chai does not fit the guidelines of any individual style category. The base beer was brewed with both pale and rye malts, spiced with an original interpretation of the traditional chai tea spice blend, and fermented with a Belgian wit yeast strand. This base beer was then primed with brown ale wort and underwent a secondary fermentation with merlot yeast on oak. The end result is a dry, amber-colored, medium-bodied Belgian-style spiced and oaked ale unlike any craft beer brewed before.

Other beers from New Holland Brewing Company, including Golden Cap Saison, Imperial Hattter IPA, as well as Hatter Royale Hopquila, a distilled spirit that has been steeped in hops, will also be available during the release party. This is the first time that New Holland beer will make an appearance in Colorado outside of the Great American Beer Festival.

For more information on the recipe and brewing process of Mutinous Battle Chai, check out Issue 13 of Mutineer Magazine, now on newsstands.

Yours truly has been assigned the honor of conceptualizing Session #44 — the first Friday in October of 2010.

October is one of my favorite months for several reasons — college football season, fall foliage, apple picking, and … Halloween.

Halloween has always been my favorite holiday, if not my favorite day of the year. All-Hallows-Eve is the only night of the year when hosting a séance and playing with tarot cards, voodoo dolls and Ouija boards are socially acceptable. It is the only day that people can parade around in costumes, without being carted off to the insane asylum.

For me, Halloween is a magical and mystical day where I can transcend the boundary between reality and fantasy. It is a day where I can be anyone and anything I want.

In honor of Halloween, I have decided to give Session #44 the theme of “Frankenstein Beers.” For those of you not familiar with the story, Frankenstein was actually the name of the scientist, not the monster.

Frankenstein was obsessed with natural philosophy and chemistry. He set on a mission to defy the laws of nature. His scientific creation was unlike anything the world had ever seen before. It was not a man, but a monster, constructed of human parts and various other inanimate objects.

“Life and death appeared to me ideal bounds, which I should first break through, and pour a torrent of light into our dark world.” — Frankenstein.

Many craft brewers are like Frankenstein. They have become mad scientists obsessed with defying the laws of brewing and creating beers that transcend style guidelines. These “Frankenstein Beers” challenge the way people perceive beer. They are freaks of nature — big, bold and intense. The ingredients resemble those of a beer and the brewing process might appear to be normal, but some aspects of the entire experience are experimental, unorthodox and insane.

An altercation with these beers produces confusion in the eye of the taster … is it a beer, or a monster?

“I do know that for the sympathy of one living being, I would make peace with all. I have love in me the likes of which you can scarcely imagine and rage the likes of which you would not believe. If I cannot satisfy the one, I will indulge the other.” -The Monster.

Your mission, should you choose to accept it, is to write a blog post on “Frankenstein Beers.” There are no rules about how to write about this topic — feel free to highlight a Frankenstien brewer, brewery, beer tasting notes … or just your opinions on the concept.

In order to partake in “The Session”, either link back to this blog post in your article, or post a link to it on my blog. The following Monday, I will collect and present a summary of all the Session #44 blogs! I look forward to reading everyone’s blog!

Cheers!

Since The Wench is scheduled to host the next Session (stay tuned for the announcement), I thought it was high time I participated in the cult phenomenon. No time like the present, right? And as it just so happens, my good friend and fellow lady of craft beer, Carla Companion aka The Beer Babe, is hosting today’s Session.

SESSION #43: September 3, 2010
Carla Companion at The Beer Babe
Welcoming the New Kids

“My challenge to you is to seek out a new brewery and think about ways in which they could be welcomed into the existing beer community. How does their beer compare to the craft beer scene in your area? Are they doing anything in a new/exciting way? What advice, as a beer consumer, would you give to these new breweries?”

Today, I have decided to dedicate my “Welcoming the New Kids” Session post to KERN RIVER BREWING COMPANY in Kernville, CA — an old wild-west town that serves as the southern gateway to the Sequoia National Forest.

The KRBC brings people back to the magnificent simplicities that life has to offer.

Technically, these kids are not “brand new” to the craft beer industry. This past June, they celebrated their 4th Anniversary — which still makes them extremely young. And, I guarantee that most of the country, outside of California, don’t know much about this amazing little brewery. BUT, this will change, and I will make sure of it.

As of now, Kern River Brewing beer does not yet reach a wide radius. This is guaranteed to change. And I will tell you why…

In my opinion, there are two main key components to being a successful and amazing craft brewery — passion and talent, neither of which can faked. Kern River Brewing not only possess these two traits, they exemplify them.

My KRBC story, as with all Wench stories, is less than conventional. And who would want it any other way?

The first time I visited San Diego, CA was during San Diego Beer Week 2009. It was, by far, one of the most influential and inspirational craft beer experiences that I have to date — which was mostly due in part to my amazing friend, fellow lady of craft beer, and hostess Taylor Shaw, better known to the beer community as “The Art of Beer.” I think I had a half a minute to breathe after my flight landed, before Tay shuttled me up to the ten year vertical tasting of Double Bastard Ale at Stone World Bistro & Gardens in Escondido.

That day, I met a lot of extraordinary people who have since become really great friends and mentors. One such figure, who fits into both pockets, was the renowned Dr. Bill Sysak. And most would assume that, upon meeting such an esteemed professional in the craft beer industry, I would behave appropriately. But, we all know that The Wench is the “Being of Pure ID” (as deemed by WineBizRadio), and my hedonistic side almost always prevails.

Now, to my defense, when one is feeding me delicious samples of a high-ABV barrel-aged barleywine — can one REALLY be expected to follow normal social standards? Yeah, me thinks not.

On this fateful day, Tay and I just happened to sit down next to Rebecca and Eric Giddens — the super human founders of Kern River Brewing Company (and super human is an understatement — if you “Google” Rebecca, you will find a long list of kayaking achievements:  2004 Olympic Silver Medallist, 2002 World Champion, many time National Champion and U.S. Team Member!). I had already been following the brewery on Twitter (because we know I am addicted to Social Media), but had never had the opportunity to try their beers. This unfortunate fact was quickly remedied when a few of us lucky (and rather rebellious) folk were invited to sample some of it in the Stone parking lot (Greg — plug your ears).

Sure, the beer was not at an ideal temp (pretty damn “warm”) and it was not served in the optimal glass, but HOT DAMN it was freaking tasty — regardless of the circumstances. This is when I knew that this brewery had something going on.

Naturally, as with almost everything I do, we were not as discrete as we thought we were. As evidenced by Dr. Bill’s wagging of the finger. Luckily, craft beer is all about the love, and we were quickly forgiven and fed more of the poison that got us in trouble in the first place.

Since then, I have had the opportunity to taste Kern River Brewing Company’s beers a few more times (mostly at Stone) as well as had the honor of meeting their brewmaster (and Twitter-master), Kyle Smith (yep, love at first sight … or something like that) at the 2010 Craft Brewers Conference in Chicago. Kyle is also the “man” behind much of Kern River Brewing’s social media presence.

It is safe to say that I am rather entranced with Kern River Brewing and its beers. So much so, in fact, that when my friends from New Brew Thursday offered to host me for an episode, I chose to feature “Just Outstanding IPA” — because I truly believe that beer is out of this world.

If you have a free minute, make sure to check out the video: June 17 : Just Outstanding IPA : Kern River Brewing with Special Guest The Beer Wench from New Brew Thursday on Vimeo.

The Kern River Brewing Team definitely exemplifies the two qualities that it takes to become “successful” in the industry — pure passion and a killer product. Kyle is also pretty damn good at the whole social media thing, which we all know is “pretty” important to me. I have said this before, I will say it now, and I will continue to say it from here on out — put Kern River Brewing Company on your radars. I guarantee they will make waves in the craft beer industry.

The Beer Blogger Interview Series

Curious what goes on in the minds of your favorite beer bloggers? Well, The Beer Wench is and she has embarked upon a mission to interview as many beer bloggers that she can — from all over the world. Are you a beer blogger? Do you want to share your story? Send me an email!

INTRODUCING: SCOTT ANDREWS

AUTHOR OF: THE BEER SNOB

Beer Blogger Interview

Full name: Scott Andrews
Twitter handle: @the_beer_snob
Name of blog: The Beer Snob
Current location: Spring Hill, TN (30-45 minutes south of Nashville)

Background “Snapshot”

1. Where did you grow up?

I grew up in the land of sand and cacti, Yuma, Arizona. If you visit there, you’ll see postcards everywhere that describe Yuma as something like, “150 miles from water, 2 miles from California and 2 feet from hell.” Yes, it’s that hot. Bad burns from touching the metal parts of seatbelts during summer are not uncommon.

2. What sports if any did you play growing up, through college and beyond?

I played baseball during 5th and 6th grades in a city league. I think we were the worst team both years, thanks to me. I broke my nose during preseason practice my 2nd year, which is probably why there wasn’t a third year!

3. How old were you when you had your first beer?

I may have tasted a sip at some point early on but I think I was about 17 when I had my first full beer. I was let go from a telemarketing job after just a week, so I decided to go get a six-pack of Bud (well, have someone get it for me) and drink it down. I drank it all at home and promptly vomited it back up. Too much beer all at once, or the first sign I was destined to be a beer snob? You decide!

4. If you can recall, what is the story of your first beer? Where did you have it? What style and brand was it?

See above.

5. Where, if applicable, did you go to college? What did you study? What additional activities, organizations, sports did you partake in during college?

I went to school in Arizona for about a year and a half, Arizona Western College. Those were my party years. The intent was to study accounting but I never took a single accounting class. I did theatre here.

Not long after moving to the Nashville area, I ended up at what was then Nashville State Technical Institute for graphic design while I worked full time doing graphic design. Now I am at Tennessee State University studying engineering, graduating, finally, in December 2010.

Craft Beer Epiphany

Every craft beer enthusiast has at least one pinnacle craft beer experience that completely changes ones perspective on beer. I refer to this mind-blowing moment as a “craft beer epiphany.”

1. What was your first craft beer epiphany? Recall as many details about it as you can:

I don’t think I had a huge, lightning strike craft beer epiphany, but a smaller gradual epiphany. I had decided for some reason to try Young’s Double Chocolate Stout and realized beer could taste like chocolate and coffee and it was amazing! I believe it was winter, and I was enjoying this with a wood fire burning in the fireplace, and I realized the seasonality of beer, the diversity of beer, and how the setting can influence the taste and enjoyment of a good craft beer.

2. Have you have additional craft beer epiphanies since the first? Detail as many of them as you wish:

My additional beer epiphanies have revolved around developing a taste for different flavor profiles or styles of beers. The first time I tried Sierra Nevada’s Pale Ale, for example, I didn’t like it. I didn’t know it at the time, but it was the hoppiness I didn’t like. But one day, probably several months later, I finally had a hoppy beer that had prominent citrus and grapefruit in the nose and palate, and I learned to love the hops! I had a similar moment when I tried Biere Du Boucanier and learned to love a good sour beer.

Beer Blog Background

1. How long have you been writing your beer blog?

I’ve been writing the blog (first at http://thebeersnob.wordpress.com) since January of 2007

2. What inspired you to start writing your blog?

I had, at this point, begun dipping my toe into the pool of craft beer but was trying so many different beers, I never remembered what I had or hadn’t tried or had or hadn’t liked. So I started the blog as a way to keep track of what I had tried and what I thought about them. It was only meant as a journal for me to keep track of my experiments in beer.

3. Why did you choose the name of your blog?

It just came to me, I guess because in my early experimentation with craft beer I quickly became vehemently a craft beer guy, absolutely snubbing Bud, Coors, Miller, etc., although I really had no beer knowledge or experience at that point.

4. What are you personal goals for your blog? What do you hope to achieve with it?

Although I started it for my personal benefit, I’d be lying if I didn’t say I hoped to make money with it someday. But in addition to that, I’d love to become a well respected source to which people can turn for reviews of beer. I’d also love to turn some people on to craft beer.

5. What is one of the coolest things that happened to you as a result of being a beer blogger?

I think the coolest thing is getting to attend, free of charge, a beer dinner at the Opryland Hotel, hosted by Linus Hall of Yazoo Brewing Company. The meal was amazing and the beers paired extremely well with the food, plus I ate a meal and drank beer with Linus Hall. I was one of only 12-15 people who were in attendance!

6. What are you top 3 favorite beer blogs/beer websites?

I don’t actually have much time to spend looking at other sites…I am working full time and in school full time, so I barely find time to update my blog. But here are three I look at:

To find out what’s available in the Nashville area, I like to visit http://nashvillebeergeek.blogspot.com. He always has the latest on what new beers are available here or are coming soon and writes well.

I usually end up at beeradvocate.com and ratebeer.com a lot as well. Usually it is a result of googling a beer’s ABV if it’s not on the bottle or looking to see what others thought about a beer I just reviewed. I avoid other reviews like the plague when I am about to do a tasting of a specific beer, but I like to read other reviews after the fact to see what flavors others picked up.

Beer Talk

1. What are your top 3 favorite beer styles?

I’m a malty sort of guy and my favorite styles are always changing, but stouts and porters are usually two of my favorites. The other favorite would alternate between nut brown ales, IPAs and Belgian.

2. What are your top 3 favorite breweries?

Hands down, Dogfish Head is my favorite. Samuel Smith would have to be my second favorite. The third is more difficult. It would be a toss up between Young’s and Rogue.

3. If you could work with or for any one brewery, which one would it be and why?

I would love to work with or for Dogfish Head, not only because they are my favorite, but because they are so imaginative with their beers and so willing to take risks and try new things.

4. Are you a homebrewer? If yes, what is the most unique and interesting beer recipes you’ve brewed as a homebrewer?

I would love to get into home brewing but simply don’t have any time right now. Maybe after I graduate in December!

5. Do you have any beer certifications (BJCP, Cicerone, Siebel, American Brewers Guild)?? If so, what are they?

I don’t currently, but I definitely want to get as many certifications as I can, to add credibility and expertise to my blog but also to increase my beer knowledge for my own benefit

6. What is your favorite beer and food pairing?

I don’t often pair beer with food, oddly enough, because most of the time when I drink beer, I am trying something new which to review, and don’t want to taint my palate. I love the way, though, a good hoppy IPA cuts through a rich meal and cleanses the palate.

The Personal Side

1. What is your current day job?

Web Developer

2. If you could change your career at this very moment, without any restrictions on what you could do, what would you want to do and why?

I would work as a biologist studying trout in the Smokies and other aquatic creatures and their environment. I love trout, especially brook trout, and the mountains and would love to spend my life helping preserve their natural environment and studying them outdoors on a creek.

3. Are you married? Children?

Married 13 years in October of this year, with two of the most beautiful daughters you have ever seen, 6 and almost 4

4. Outside of beer and writing, what are some of your other hobbies?

I don’t have much time for hobbies really, but some of the things I enjoy that I would like to do more is European travel, fly fishing, hiking and camping and visiting art museums, especially Renaissance and Byzantine art

Off The Beaten Path

1. If you were a style of beer, what style would be an why?

I would be a a stout or a porter, I think….dark and malty and most appropriate for winter and a roaring fire.

2. You were caught smuggling beer illegally, which has now been made punishable by death. Right before you are sent to the executioner, you are offered one last beer. What beer would you chose and why?

At this moment, I think I would say Pliny The Elder, only because I have heard so much about it, never seen it, and have even seen it called overrated. I’d like to judge that for myself.

3. If I contracted you to brew a beer (or design a beer recipe) called “The Beer Wench” — what style would you chose and what, if any, extra ingredients would you add?

Since I don’t do any homebrewing and don’t know you that well, I think I would do a blonde ale but aged in a whiskey barrel for an extra little kick

4. If you could be a superhero, what would you want your superpowers to be?

I would want to be able to fly, like most other people I’m sure. But mostly because I would love to visit Italy again and this would be the cheapest way to do so. I’d also want to be able to breathe underwater so I could just lay for hours at the bottom of a mountain trout pool and just watch the trout go about their lives.

5. What is one of the craziest things you have ever done and lived to tell the story?

I’m drawing a blank here….I really haven’t done too many crazy things.

6. What are your thoughts on bacon?

Very tasty choice of meats, but best served thick and extra crispy (not burnt). Nothing worse than floppy bacon!

SPECIAL THANKS TO SCOTT FOR AN AWESOME INTERVIEW!

CHEERS!

The Beer Blogger Interview Series

Curious what goes on in the minds of your favorite beer bloggers? Well, The Beer Wench is and she has embarked upon a mission to interview as many beer bloggers that she can — from all over the world. Are you a beer blogger? Do you want to share your story? Send me an email!

INTRODCUING: JACOB MCKEAN

AUTHOR OF: THE STONE BLOG + THE BEERCHOOSER BLOG

Beer Blogger Interview

Full name: Jacob McKean
Internet nickname: J-Delicious
Twitter handle: @stonebrewingco, @beerchooser
Name of blog: The Stone Blog, The BeerChooser Blog
Current location: San Diego, CA

Background “Snapshot”

1. Where did you grow up?

Los Angeles

2. How old were you when you had your first beer?

14

3. If you can recall, what is the story of your first beer? Where did you have it? What style and brand was it?

I split a 12-pack of fizzy yellow beer with the valet parking attendant at my classmate’s bat mitzvah.

4. Where, if applicable, did you go to college? What did you study? What additional activities, organizations, sports did you partake in during college?

Columbia University. I studied history and anthropology. I was an anti-globalization activist, rakish troublemaker, and young bon vivant. New York is a great town in which to ply those trades.

Craft Beer Epiphany

Every craft beer enthusiast has at least one pinnacle craft beer experience that completely changes ones perspective on beer. I refer to this mind-blowing moment as a “craft beer epiphany.”

1. What was your first craft beer epiphany? Recall as many details about it as you can:

Although I drank plenty of Brooklyn lager in college, my epiphany came shortly after I graduated. In the process of courting the lovely girl I now live with, I made regular visits to Chicago. She lived in Andersonville, near The Hopleaf, a Belgian-focused beer bar of legendary repute. A tulip glass of Tripel Karmeliat blew the doors off my life. I fell in love with the beer and the girl at The Hopleaf.

2. Have you have additional craft beer epiphanies since the first? Detail as many of them as you wish:

That fortuitous glass of Tripel Karmeliat turned me on to Belgian beer, but it was an AleSmith IPA that turned me on to American craft beer. Another AleSmith beer showed me just how epic beer can be: Kopi Luwak Speedway Stout, a beer made with weasel shit that tastes like rainbows. That removed any doubt that beer is, in fact, the most dynamic and delicious beverage on Earth.

Beer Blog Background

1. How long have you been writing your beer blog?

At Stone, 8 months. At beerchooser.com, intermittently for a couple of years, I think.

2. What inspired you to start writing your blog?

Well, writing for Stone is my job, so fear of starvation is the prime motivation there. BeerChooser.com is a personal project designed to help people explore craft beer, especially those bewildered by the array of options and worried about wasting money on six packs they won’t like, so that’s a labor of love.

3. Why did you choose the name of your blog?

You’ll have to ask the creative genius who came up with “The Stone Blog.” As for “The BeerChooser Blog”, well, that’s my groundbreaking originality.

4. What are you personal goals for your blog? What do you hope to achieve with it?

People love Stone. They really, really love it. So I want to give them a look behind the curtain. As a beer geek, that’s what I want to see. For BeerChooser, it’s mostly site updates, press coverage, etc…I hope BeerChooser helps people explore craft beer with more confidence, as if they have a knowledgeable friend who consistently recommends beers they love. Except that the friend is a computer/phone instead of a human being.

5. What is one of the coolest things that happened to you as a result of being a beer blogger?

I get a paycheck from a legendary craft brewery for which I have oodles and oodles of respect. That is the coolest. Plus, I get to go to some events for my job that I would gladly pay to attend. OK, so the whole thing in general is pretty cool. But don’t think I don’t work my ass off; I do. In fact, I have very little ass remaining at this point.

6. What are you top 3 favorite beer blogs/beer websites?

BeerAdvocate, RateBeer, BeerNews. That’s where the tribe congregates.

Beer Talk

1. What are your top 3 favorite beer styles?

IPA, Russian Imperial Stout, American Wild Ale. Groundbreaking, I know.

2. What are your top 3 favorite breweries?

Stone, Russian River, AleSmith. Cigar City should be in there as well; they’re pushing American Strong Ales—the style pioneered by Arrogant Bastard Ale—in new and devastatingly delicious directions.

3. If you could work with or for any one brewery, which one would it be and why?

I wish I were chopping wood at Brasserie Caracole in Belgium for their wood-fired kettles. That sounds far better than taking pictures at obscenely decadent beer and food events.

4. Are you a homebrewer? If yes, what is the most unique and interesting beer recipes you’ve brewed as a homebrewer?

Yes, I am. I recently brewed an American Pale Ale that creates wormholes in the space/time continuum every time you crack one open.

5. Do you have any beer certifications (BJCP, Cicerone, Siebel, American Brewers Guild)?? If so, what are they?

I have a purple belt in Taekwondo. It helps me hold my own on judging panels.

6. What is your favorite beer and food pairing?

Dark Lord paired with fillet of unicorn.

The Personal Side

1. What is your current day job?

Social Media Coordinator at Stone Brewing Co. I attend to my adoring fans on Facebook. In the 8 months I’ve worked at Stone, we’ve gone from 18,000 to 52,000 “Likes” on our Facebook page. My personal goal is to surpass a certain (insipid, deceptive, bullshit) lunar-themed brand with around 58,000 fans. If I do that, Greg has promised me a Fabergé egg filled with leprechaun tears from his personal collection. I’ve also been doing a lot of work on the European brewery project.

2. If you could change your career at this very moment, without any restrictions on what you could do, what would you want to do and why?

I would be an Afghan opium lord. I wrote a short story about the subject in 5th grade, and it’s been a dream ever since.

3. Are you married? Children?

Nope. Yup. Kidding.

4. Outside of beer and writing, what are some of your other hobbies?

I rip phone books in half for stress relief.

Off The Beaten Path

1. If you were a style of beer, what style would be an why?

I would be a maple-wood smoked rye imperial brown ale fermented & lagered with a mix of Belgian, German, and American yeasts and aged in a toasted American oak barrel.

2. You were caught smuggling beer illegally, which has now been made punishable by death. Right before you are sent to the executioner, you are offered one last beer. What beer would you chose and why?

Russian River Temptation. I forget the batch, but my first bottle of that beer had more white wine character than the subsequent bottles I’ve had. The smell and taste of that first bottle were so good they nearly melted my face off.

3. If I contracted you to brew a beer (or design a beer recipe) called “The Beer Wench” — what style would you chose and what, if any, extra ingredients would you add?

Sorry, but I don’t believe in contract brewing. I think it undermines the authenticity of craft beer and misleads consumers about beers’ origins. If your name is on a beer, you should be making it yourself, on your own equipment.

4. If you could be a superhero, what would you want your superpowers to be?

The ability to conjure up a plate of vegan tamales and a live mariachi band at a moment’s notice.

5. What is one of the craziest things you have ever done and lived to tell the story?

I went to a baile funky (literally, “funk dance”) in a Rio slum. There were a thousand people dancing inside a crater in the middle of the favela. Teenage drug dealers were walking around, hitting on girls and firing their machine guns in the air. They had crews of younger kids with handguns stuffed into their swim trunks who were drinking cocktails, smoking joints, and sniffing glue. There was an enormous wall of speakers blasting music so loud it made your brain vibrate. The dancing was frenetic, endless, and—to put it mildly—suggestive. Compared to that spectacle, the parties you see in hip hop videos look like ice cream socials hosted by the Yale a cappella club.

6. What are your thoughts on bacon?

I’m a vegan. I could fuel my Hummer with a pureé of rainforest trees and endangered coral reefs, and it wouldn’t equal the environmental impact of eating animal products.

SPECIAL THANKS TO JACOB FOR AN AWESOME INTERVIEW!

CHEERS!