It was one of those moments, where you thought: this cannot be true, like if you’d see a Unicorn opening a can of Pliny The Younger or Cantillon announcing a Light Lager as their Zwanze beer. The e-mail that had us rubbing our eyes said: „It seems this collab idea fell between the gaps when I went back to the US. […] We should definitely do something though, perhaps next time you are over.“ Say what now? Collabo? With Siren! This cannot be true! And in the end. It wasn’t.
Craft beer pioneer and visionary. Part-time voice of reason and standard bearer. Everybody who’s even only remotely interested in craft beer knows of the Stone Brewing and right after that knows of Greg Koch. He visited Switzerland and we were on location to talk to him.
Everyone who ever got crushed by a B.O.R.I.S. will always remember that beer. In general we’ll never forget Hoppin’ Frog, as it was one of the first american breweries to be available in Switzerland. We met Fred for an in-depth interview in Copenhagen – or an imperialized one, which is rather fitting for him as you can read below.
Have you ever been to Switzerland? And will you attempt to eat Swiss chocolate or Swiss cheese or drink a Swiss beer first?
It was a bit of a moment, when Greg Koch, co-founder of iconic Stone Brewing walked onto the stage at BrewDog’s AGM two years ago. With his look it felt like the prophet – if not even the messiah – had arrived. But watching any of the videos that are online, in person he seems very approachable. Greg is now coming to Switzerland for the Stone tap takeover at The International. So go, have a chat. “I love talking with folks about beer” Greg says.
It took a rough path to stay what they were. Jean van Roy – fighter, beer whisperer, icon – reflects, thanks and is excited about his beers finally being used for cooking. One of the world’s most renowned and in demand breweries in the world: Cantillon.
He’s referred to as the master of Berliners. His brewery seamlessly fits into the art district that is Wynwood in Miami. Yes, there’s plenty of buzz around the J.Wakefield Brewing. Master busy bee Johnathan Wakefield had barely a moment to sit down with us, as there was bottles to be filled and lauter temperatures to be checked. Only the more excited we are to give you this in depth interview.
It took one sip of one bottle to be fans. Luckily, our friend brought two bottles and thus our newly found fandom was satisfied with more sips from another bottle. The husband and wife operation De Garde does amazing wild fermented beers, or as Pat’s Pints wrote: “They pitch yeast as often as the Westvleteren Monks have sex”. The collaboration of air around Tillamook in Oregon and Trevor Rogers result is amazing and it was clear we needed to talk to him. So we did.
It was two years ago at CBC, where after tasting the Pedro Ximenez Barrel aged Bearded Lady we went to the Magic Rock stand and said “dude, we need to talk to you.” And now, finally, we have talked to Stuart Ross, bearded gentleman of Magic Rock.
Aliens, skeletons, beavers with gammaraypistols. Fermentation tanks with Bose headphones. There is a lot going on in the funky beavertown and Beavertown is growing even faster than the London beer scene. What makes Logan Plant a proud beaver, you can read in this interview.
What does Copenhagen desperately need? A decent bar and tolerable restaurant. Sike! Or as Sheldon would say: Bazinga!
We first encountered Funky Buddha at the Copenhagen Beer Celebration 2014. Ever since then we couldn’t forget the culinary and amazingly flavorful beers. Unfortunately you need to travel to Florida to get to drink them. But as there’s also alligators, rockets and beaches, it’s worth a trip. Particularly because there is one of our favorite breweries: Funky Buddha. We got to talk to the man behind the recipes, founder and co-owner Ryan Sentz.