Comments Off on Bruery Radio™: Chef Brooke Williamson, Top Chef and Bruery Collaborator
In celebration of our collaboration, Chef Brooke Williamson bravely came on Bruery Radio with business partner and husband Nick Roberts. Brooke is a culinary icon and proprietor of quite a few excellent restaurants, and she was the recent Top Chef winner! We brewed Girl Grey, where we took inspiration of Brooke’s favorite style of beer (Tripel), with one of her favorite beverages (Earl Grey tea with almond milk).
Comments Off on Bruery Radio™: Jay Goodwin, The Rare Barrel
My good friend Jay Goodwin, Co-Founder of The Rare Barrel and former Bruer, came on Bruery Radio to discuss the good ol’ days at The Bruery, what he’s up to at The Rare Barrel, and we talk generally about what’s going on in the world of sour beer. Jay moved his way up from doing basically anything and everything at The Bruery, to becoming a brewer, and then given the responsibility of our barrel program. Since then, he started the phenomenal The Rare Barrel in Berkeley, CA, and frequently shares his knowledge of sour beer on The Sour Hour, a podcast he hosts on The Brewing Network.
The picture is Jay holding my daughter, Charlotte, right after she was born over 7 years ago! He brewed Charlotte’s Beer that day, a beer that is being aged for 21 years for her 21st birthday. I love the shirt he made for the day!
Jay will always be part of Famille Rue, and we’re very proud of the great guy he is and for all he’s accomplished.
In the coming weeks, I’ll be interviewing the people who make it all happen at The Bruery, Bruery Terreux and Offshoot Beer Co. Brewers, lab scientists, accountants, bartenders… they all play an important role here, and all have interesting stories to share!
The first guy you’ll get to meet is Darren Moser, Production Manager at The Bruery. Darren is a very accomplished yet humble guy. He’s brought his experience from the several great breweries he’s worked in production leadership roles, and has made many contributions in the short time (just over a year) that he’s been at The Bruery. He’s also a new Dad!
I sit down with Darren and we talk about where he came from, how The Bruery differs from the other breweries he’s worked at, and he surprises me with his answer to the oddest ingredient he’s brewed with.
Jeremy and Keith from Bruery Terreux join me in discussing Train to Beersel, one of my favorite beers we’ve released this year.
The idea was to make a lambic-inspired sour blonde that was a bit bigger than Rueuze with a greater emphasis on oak flavor. Upon tasting this beer in barrel, it brought me back to visiting Drie Fonteinen for the first time. Drie Fonteinen was the first lambic brewery I had visited, and since then holds the title of my favorite lambic producer. The pronounced funk, moderate tartness and round texture reminds me of their Oude Gueuze.
I admit it is a stretch to compare Train to Beersel with traditional lambic in that the process is so different. We are using cultured forms of brettanomyces, lactobacillus and pediococcus, which gives us some predictability in the end result. Traditional lambic uses a great deal more organisms (more than 300!) that are introduced by the air and the surrounding environment. There are many more variables that the producers don’t have control over. It’s an amazing, mysterious process, one that we don’t claim to replicate.
Where does the name come from? More details in the episode, but the short version is Rachel and I visited Drie Fonteinen in 2006, got lost on Belgium’s train system, and eventually made it to Beersel, the town where Drie Fonteinen is located. Visiting this fantastic brewery gave me an appreciation for traditional lambic, and influenced the beers we make. Below are some pictures of my pilgrimage to Beersel. We named the cow “Gueuzie”.
Comments Off on Bruery Radio™: Phoenix of Linkin Park Loves The Bruery
The first time I met Dave Farrell (aka Phoenix) of Linkin Park was at a beautiful wedding in Maui. He was a groomsman for our mutual friend, Sean, who married my wife’s cousin, Kathryn. After a week in Maui attending the same events, I don’t recall having any conversations with him. I was starstruck and unworthy to talk to him! Plus, what the hell would I talk to him about?
A few years later, Sean brought Dave over to The Bruery to try some beers and take a tour. Dave instantly became a fan, and has since become a Reserve Society member, and we’ve kept in touch (usually through our mutual friend, Sean. Sorry Sean!). I’ve had the opportunity to hang out with Dave a few times since, and he’s a wonderful, thoughtful, modest guy. When I asked whether he’d be interested in coming into my fledgling podcast, he thankfully accepted!
On the podcast, Dave and I talk about a lot of random topics. We talk about his beer preferences, the necessity of solo’ing 750mL bottles of strong beers, how Dave can become a Hoarders Society member, the most famous musicians he’s ever met, and Linkin Park’s charity, Music for Relief. As we toast to Chester, lead singer of Linkin Park who recently passed, he opens up about how he’s dealing with Chester’s absence.
Dave also curated a 3 pack of beers that fit what he loves about The Bruery. We’re calling this the “Lord Phoenix Pack”. Why is it named that? You’ll have to listen to the podcast. We’ll be donating $10 per pack to Music for Relief, Linkin Park’s charity that’s engaged in disaster relief, famine relief in East Africa, and protecting the environment. The pack has three bottles: Chocolate Rain, Chronology: 24 (Wee Heavy), and The Grade. Dave enjoys bigger barrel aged beers, and loves the maple flavors in The Grade. He also signed the Chocolate Rain bottles! I didn’t have enough foresight to have him sign them when he visited for the podcast, so we spent an hour last Saturday evening signing them in his driveway.
Comments Off on Bruery Radio™: Why We Love Humulus Terreux
Just about every weekday around 4pm at the Bruery Terreux Tasting Room, y0u’ll find a group of Terreux cellar staff drinking the same lightly hazy, blonde beer. As you approach the friendly dudes, you’ll smell a barnyard funk in the air and the scent of mango and blueberry laden hops. That’s not the day of hard work you smell. You’re smelling their post-shift beer, Humulus Terreux.
A favorite among Bruers (the title given to all team members of The Bruery), Humulus Terreux is one of those beers that we can’t get enough of. It’s refreshing, yet has the complexity you’d want in a funky, farmhouse-style beer. Fermented with 100% brettanomyces (brett drei, brett trois, and bottle conditioned with brett brux), and dry hopped with Mosaic. The dry hop changes annually so there’s a slight evolution in flavor.
The rest of the beer world ignores Humulus Terreux in favor of Terreux beers that explode with tartness. Reading through reviews on Untappd, you’ll see glowing 4.5 and 5 star reviews amidst .5 and 1 star reviews (https://untappd.com/b/bruery-terreux-r-humulus-terreux/1164270/). The biggest knock against this beer is that it isn’t sour, and we’ve well branded Bruery Terreux to be all things sour. We’ve also heard that the name “Humulus Terreux” is terrible. I’ve even witnessed folks call it Hummus Terreux… hmm, the beer would be good with falafel!
Ah well… we’ll keep making this beer for ourselves, and perhaps the few that crave the funk of brett and an explosion of hops.