Introducing Bruery Terreux’s Jeremy Grinkey

As of January 1, we’re proud to welcome Jeremy Grinkey, Bruery Terreux’s Production Supervisor. Jeremy will oversee production from wort to packaging at our new wild & sour brand.

Jeremy comes to us from the wine industry, where he’s been a winemaker for the last three years. His last position was at Jason Stephens Winery in the Santa Clara Valley, where he was the leader of the production team as Assistant Winemaker. Jeremy will bring a unique perspective with his extensive experience with barrels.

Bruery Terreux probably has more similarities to a winery than a brewery, so we’re very excited about having Jeremy on our team. And it doesn’t hurt that he’s a fan of funky saisons, something we’ll certainly be making more of!

We had a chance to pull him off the forklift for a bit to get a little backstory on our first employee to join Bruery Terreux.

Have you always worked in wine?

I was born and raised in Southern California, Rowland Heights to be precise. I have worked and lived all over the place. I worked for UPS, Trader Joe’s, and was in landscaping, but I started in wine back in 2009. I always wanted to make beer and wine, and I made beer occasionally through the years, but I got my start in wine with my great friend Curt Schalchlin, owner and winemaker of Sans Liege Wines. He was my mentor and taught me the ins and outs of quality wine production.

What were you up to before working with us at Bruery Terreux?

At Jason Stephens I was responsible for running daily production operations throughout the year; including crush, fermentation management, blending, filtration … basically grape to bottle operations. I came to this position with Bruery Terreux out of intrigue and the pursuit of experimentation. I wanted to do something exciting and push my own personal limits and the limits of my palate. Yes, there are many similarities in wine and beer production: lots of stainless steel, tri-clamps, hoses, and happy people! But in beer you get to produce at a much higher frequency as opposed to the wine world, where you harvest once a year.

Was your beard length considered during your interview for this position?

“It doesn’t take a man to grow a beard. It takes a man to wear a beard.”

What are you hoping to achieve and learn as Production Supervisor at Bruery Terreux?

At Terreux I hope to master wild fermentation techniques and control spontaneity. Lofty goals I know, but completely possible in today’s day and age. I want to help build a program of consistency that will be the envy of the brewing world.

With all the beer work ahead of you, will you still stay active in the wine world?

I definitely plan on still making wine. I currently have my own label called Séance Wines. It is small production of mostly Rhône varietals with some Iberian varietals in the mix as well. It’s a hobby gone wild!

What would be your desert island beer? Desert island wine?

I believe that all situations call for different drinks. These happen to be wonderful refreshers for “desert island” options: Saison Dupont Vieille Provision, and for wine, any vintage of E. Guigal “La Doriane” Condrieu.

Any tips for our Bruers or fans who are interested in learning more about wine?

Go visit my friends from Plough Wine Group, which includes Sans Liege, Cain & Fable, Herman Story, Field Recordings, Desparada — all are wonderful small producers that are killing it on CA’s Central Coast!

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