Sure we went to London to drink beer, but we also went to talk to the people that make the beers we love an appreciate so much. Meet Gregg Irwin, Director at and half of Weird Beard Brew Co. – the other half being Bryan Spooner. We had a quick chat at the London Craft Beer Festival from beer geek to beer geek. And we’re happy to share our conversation with you below.
Interview with Chad Yakobson of Crooked Stave Artisan Beer Project
Through the six months we’ve been talking to Chad Yakobson, he hasn’t switched of his “out-of-office” message once. Yes, it changes, but the basic message stays the same: He is really, really, really busy with the expansion of Crooked Stave. Thus we are really greatful he took the time to answer our questions and also very pleased to give you this interview, completing our “Cerveza Sin Frontera” trilogy.
Interview with Tom Hutchings of Brew By Numbers
London truly is buzzing when it comes to beer. Just a few years ago you were more likely to find Budweiser in a traditional pub, then a good craft beer from a keg. But things have changed and in the wake of The Kernel and Camden Town came many more breweries, like Partizan, Beavertown or Brew By Numbers. Founded by Dave Seymour & Tom Hutchings they brew unpretentious and delicious beer just as they are unpretentious people.
Beer labels: 2. brewery and beer names – or why it makes sense to call a beer Mexican Cake
Kentucky Sausage Fest by Amager and Against The Grain, My Name Is Ingrid by BrewDog, Mexican Cake by Westbrook, Imperial Donught Break by Evil Twin, and you name it. Beer and brewery names are essential components of any beer label, along with the logo.
Interview with Tobias Emil Jensen of To Øl
Quite a meteoric rise To Øl did. Only five years old and already, according to RateBeer, it is one of the ten best breweries in the world. Tobias Emil Jensen, who along with Tore Gynther is To Øl, visited Switzerland for three stops. Between the two Meet The Brewer sessions at the Erzbierschof-Bar in Zurich we got the chance to sit down with him and ask him a few questions.
Beer labels: 1. The beer (almost) without label
If a beer label is supposed to encourage people to buy it, how do you sell a beer without a label at all? True, it would certainly stand out, among all the colorful designs. Is it all just a marketing ploy? Not if there is a very logical explanation, as in this case.
Beer labels: an introduction
We sniff it, make mental or real notes of citrus and melon, caramel or coffee. On the palate, we can experience incredible flavor variety, or be bitterly disappointed. Mostly already forgotten is then what I would like to focus on in this series of contributions: the (beer) label, the label.
Interview with Jester King’s Jeff, Garrett and Adrienne
Terroir. Getting into wine, you’ll hear this term a lot. It’s a catch-all term for the environmental factors that have an influence on the wine. Terroir used to play a factor in beer too: beer styles were developed according to the local water. Different areas have different hops and malts. And maybe most importantly: the local microorganisms gave each brewery its own unique character.
Interview with Robbert Uyleman of Het Uiltje
Sometimes it only takes one beer and you know the brewery is something special. One of those beers was Bosuil (Strix aluco) by Dutch Brewery Het Uiltje. An immense Black IPA. Accordingly we are happy to introduce to you Robbert Uyleman, man behind Het Ultje.
Profile of Stu McKinlay, Head boy at Yeastie Boys
Just after flying out of Los Angeles, a call for help appeared on our Twitter feed: The Yeastie Boys were asking if there’s any good beer at Los Angeles Airport. Quikly reporting our own experience, a discussion ensued between breweries from New Zealand and the USA, a Swiss blog and a burger restaurant at LAX. Yes, as ex-boy scouts we still like to do a good deed.
Profile of Chris Wilson, Head Brewer at Weyerbacher Brewing Company
Portrait of Chris Wilson, lover of beer and head brewer at Weyerbacher Brewing Company.