Hello good people of the internet. We bring to you today another of our interviews with industry professionals. This time we could not get this person to sit in the Comfy Computer Chair of Fame, so he did his interview from the park bench of fest (you'll understand).
Today we also have two firsts. First is the fact that the interview was not conducted by TheCellarMonk, but by user GrafStout (TheCellarMonks brother). Second is the fact that this is not a written interview, but one conducted in person at the interviewees own festival.
The interview is a talk with Daniel Bart, organizer of Főzdefeszt. Főzdefeszt is Hungary's largest microbrew beer festival in a country rapidly expanding it's craft beer offerings. Daniel talks to GrafStout about the evolution/revolution of the festival, micro brewed beer in Hungary (GrafStout resides in Budapest) and some of his festival favorites.
Note: This is GrafStouts first in person inteview, so be gentle. Also, there is some colorful language so if played at work one might turn their sound down as to not offend.
We hope you find the interview mildly interesting. Please let us know what you would like to see, or any comments about the video itself.
After a bit of a haitus (for work and travel), we are back with our latest magical homebrewer interview. The Comfy Computer Chair of Fame has been dusted off and into we have seated a typical garden variety gnomebrewer...err homebrewer. He say he resembles those diminutive spirits from magic and folklore, I just don't see it. Please give a warm welcome to Mr. Jason Nelms.
Name: Jason Nelms
Day Job: IT SQL Monkey
When did you start homebrewing?
I started about 7 years ago while my wife was pregnant with our youngest daughter.
What got you into homebrewing? A person? An unfulfilled interest? Sheer boredom?
A bit of all of the above. I am always picking up hobbies but usually drop them once I get a basic understanding. My family got me a brewing kit for Xmas and it was really a great fit for me. I have been an obsessive fool for it since then.
Do you belong to a homebrew club? What is it?
Yes. Music City Brewers (Nashville, TN)
Where do you brew? Inside/outside?
I usually brew in my garage. I have brewed indoors when brewing extract or test 1 gallon batches.
Where do you ferment? Have you had to do anything creative to facilitate this?
Currently, I ferment in a closet in our house but I am building out a temp controlled fermentation chamber from the ashes of my keezer.
Do you have a pet name for your homebrewing enterprise? If so, can you give us a little background?
Mellow Gnome Beer Company. No real story to it other than I grew a long beard earlier this year and I really looked like a garden gnome. So, I decided to throw the name at it.
How large are your batches?
12 gallons at the highest, 1 gallon test batches.
Name(s): Ben Bullen
Brewery Name: Elixir Brew Co.
How long have you beer head brewer/brewmaster there?
I have been brewing beers as Elixir Brew Co. for almost 2 years now.
Any type of formal training in brewing science or art? If not, how did you learn the craft
My father was brewing his own beers at home in Australia and I got the bug from him. I began home brewing when we moved to England as a means of producing the beers I wanted to drink. I have certainly benefited from having some great friends in the brewing world who have been very helpful with advice and the odd bag of hops.
If you will, a brief history of your brewing experience (where have you brewed)?
I began experimenting with my own house ales once we moved to England in 2007. After a calamitous kvass experiment and a few somewhat encouraging extract brews I moved on to all grain and set about filling the house with massive double IPAs, imperial stouts, Belgian bad boys and a host of specialty ales. My wife and I moved to Edinburgh in 2010 and began sharing these beers with friends and colleagues where I met Barry at Cloisters Bar. We formed Elixir Brew Co. in 2012 and began brewing at Alechemy Brewing in West Lothian.
How large is the brewery (# of barrels annually)?
Beers have been produced using both the 100L and 10 barrel kits at Alechemy.
Is it automated or is there a lot of exercise involved in your brewery's operation?
There is no automation in the production process at Alechemy. All exercise undertaken brewing beer is usually negated by the macaroni cheese and chips combo I have for lunch on a Friday.
He was a wise man who invented beer.