Trois Dames calls it quits. This shock wave swept across Switzerland on 10 September 2020. The contribution of Trois Dames to the development of the Swiss beer and brewing scene can hardly be put into words. It is infinitely tragic and therefore infinitely necessary that we asked the founder and owner Raphaël Mettler about the reasons.
Founded only in 2017 and based in Aigle, Switzerland, À tue-tête, or short ATT, has quickly established itself as top quality sour beer blendery. The beers made by founder, owner and head blender Julien are well thought after, not only in Switzerland.
At Dr. Brauwolf from Zurich, brewing is an exact science. Everything is recorded in detail and they experiment with new ingredients and fermentation techniques. Why Zurich should take Basel as an example, you can read here.
It feels like Craft Beer is at a crossroads. We are doing this review for four years now and never before have the answers been so contradictory and never before has there been as much concern among all the excitement. ➽
The wind is blowing this interview from three different directions via the westcoast of Canada all the way to Europe. Why there’s no wind coming from the north and much more about an exceptional brewery located in a curious blindspot when it comes to craft beer awareness, you can read in this interview with Brent Mills of the Four Winds Brewing Company.
Dutch wunderkind, or not? Tommie Sjef Koenen speaks about his fast rise in the league of extraordinary sour beer producers, talks about blending and injured thumbs. Nana nanana, nanana Tommie Sjef!
Max from the tiny brewery Brasserie Lance-Pierre in Switzerland is doing an internship at renowned Brew By Numbers (BBNo) in London. Over a few instalments, he writes about how it is for a “homebrewer” to be working in a professional and world-class brewery. This is part 2.
Before the hype, before the trend, before all of that, there was craft beer. In this interview Jeff Bagby, owner and brewer at Bagby Beer Co., pulls you away from all that hype and reminds you that craft beer is a craft with dedicated people who have a passion forged in history. In this wide ranging interview, you’ll get to read about small beers, a westcoast point of view on eastcoast IPAs and running a company.
Brekeriet is everywhere. Literally. They must be among the most busy when it comes to participating at festivals and other events. Ironically this interview was done via Skype, but it included a tour through the new brewery location, which includes a designated sour room and a lot of space for more barrels, fermenters, and a foosball table. Read what the three brothers have been up to and how an infection got them here.
They are loud and dark. Known for Heavy Metal, Dark Lords and Warpigs. Everything else that you need to know about 3 Floyds you can read in our interview with headbrewer Chris Boggess.
Some things just take longer: Interviews last longer than expected. Transcribing the interview takes longer than hoped. The duration of both was, let’s say of gigantic proportions, thus somewhat fitting for an interview with Van Havig of the Gigantic Brewing Company in Portland, Oregon. The interview took place a few months ago, but don’t panic, we have put updates where updates were applicable. The interview also went on for about an hour. As Van had a lot of very interesting things to say, we did not radically shorten it. Thus, this might take a bit longer to read. So, get a beer, sit down, let’s go.
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.