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  • We love beer!

    Crafted with passion, by brewers that share our same love. Brewers that spend an entire year shaping the taste of one recipe to create something truly remarkable. When you put freedom and great ideas in the hands of brewers that have no boundaries or corporate agenda, they become creative and develop truly great beer.

  • It's always good to strike a balance. 

    balance

    Happy Friday Everyone!

  • In a new interview series here on CellarMonk, we will be seating Beer Bloggers in the comfy computer chair of fame.  First up is a Twitter friend that was at the ready to suggest can't miss pubs to go to during this author's recent trip to London. Whether it's judging beer, tasting beer, or evangelizing beer, she is at the ready.  Welcome the the Cellar, beer expert and food diva, Melissa Cole.

    Name:
    Melissa Cole


    Blog Name: Taking the Beard Out of Beer 

    Location (city, country): London, United Kingdom (UK)Melissa Cole

    When did your blog start? 2007

    What got you into blogging about beer?
    I write about beer for a living, and I get to go on so many great trips that I can't always place.  Also, with my b2b writing background and so many pent-up rants, I thought it would be a good idea to start an outlet for all that!

    Is beer the only thing you blog about?
    Beer and beer & food, but I'm a bit random - I write for a living and only blog when the mood really takes me. I know a lot of people will say that's not the way to do it but I prefer quality over quantity - in many walks of life in fact!

    How long have you been blogging about beer?
    I've been writing about beer in way or another for over 10 years.

    Any formal writing training? School, Internship, etc.
    I have a BA Honors in Journalism

  • What does one do with a Communications Degree, well of course they communicate. Our next individual to sit in the Comfy Computer Chair of Fame has just such a degree. Lucky for us, she uses it to spread the word on the one thing we love - beer. Coming to us from the Pacific Northwest is beer blogger and sometimes foodie (but mainly beer), Ms. Kris McDowell.

    Name: Kris McDowellhopworks urban brewery

    Blog Name: Beer Musings from Portland (http://www.bitteredunits.blogspot.com/)

    When did your blog start?
    2007

    What got you into blogging about beer?
    When we, my husband and I, started our blog it was designed to be something fun for us and our close friends.

    Is beer the only thing you blog about?
    Yes, however I’m a foodie as well so food, either in terms of being paired with beer or enjoying some at a new brewery, often crops up in the posts.

    How long have you been blogging about beer?
    6 ½ years

    Any formal writing training? School, Internship, etc.
    Not specifically although my degree is in communications so I had plenty of writing courses in college. However I think that blogging for the last six years, by simple repetition, has done a great deal to improve my writing.

    Do you just write about beer or do you have other beer pursuits? Ex. Homebrewer, Judge, host.
    In addition to authoring my own blog I am a contributor to the Taplister blog and before moving to Portland, OR was a very frequent contributor to MNBeer. I am also the Director of Marketing for Brewvana Brewery Tours and a member of the Pink Boots Society whose mission is, “Empowering women beer professionals to advance their careers in the beer industry through education.” I have dabbled in homebrewing but with all the great beers available have opted to set that aside and enjoy drinking what others have made.

    Do you attend any of the big beer conferences? If so, do you stay to yourself or join other bloggers?
    I have not attended any of them.

  • Beer bloggers are a lucky lot.  They get to enjoy their subject (beer and the drinking of beer) and at the same time chronicle the event.  Our next blogger in the spotlight hails from Great Britain, but he has a decidedly worldly beer palate.  Having a look at his blog, one can definitely tell that he loves his subject and if one has followed him on Twitter for any period of time, he has no problem doing research.  Please welcome to the Comfy Computer Chair of Fame - Phil (last name withheld to protect the innocent, the innocent what, we're not sure of).
    photohornsres
    Name:
    Phil     Twitter Name: @Filrd


    Blog or site Name: Beersay – beersay.wordpress.com

    Location (city, country): Stoke On Trent – England (UK)

    When did your blog start? Roughly Feb 2010

    What got you into blogging about beer?
    To be honest I started doing wine reviews first, although very much a novice and not on a blog on the sellers website, then I discovered or re-discovered beer and how I’d managed to miss what was going on around me. The wife bought me a book called “100 Belgian Beers To Try Before You Die” and I set about finding them and posting the info on Facebook, a friend said “why don’t you start a beer blog?”
    I said a what??
    The rest as they say is history…

    Is beer the only thing you blog about?
    Pretty much but not just beer reviews, beer and food, beer places, events, festivals, anything relatively beery.. (I think you get the picture)

    Outside of your blog, do you write for anything else (newspapers, magazines, etc)?
    Nah, nobody wants me.

    Any formal writing training? School, Internship, etc.
    I wrote a poem once in primary school, does that count?

    Do you just write about beer or do you have other beer pursuits?
    I love Quantum Physics (and brewery), plus the works of Galileo Galilei and Stephen Hawking. I like nothing more than to spend hours writing detailed papers trying to lay out my own personal understanding of the universe.

    (No, just beer)

  • A part of the "Featured Brewery" activities this month on CellarMonk, we are lucky enough to interview the head brewer for the DuClaw Brewing Company.  Since we are covering almost every aspect of DuClaw, it was time for their head brewer, Jim Wagner, to sit down in the comfy computer chair of fame and answer some of the most important questions ever asked of a brewer.  Not really, but they are good questions.  So sit back, grab a HellRazer IPA (available locally in Maryland, sorry) and read on.

    Name(s): Jim Wagner

    jimheadshot357Brewery Name: DuClaw Brewing Company

    When did the brewery start? 
    1996

    How long have you been brewmaster there? 
    1998

    Any type of formal training in brewing science or art?  If not, how did you learn the craft? 
    No…home brewing since 1991

    If you will, a brief history of your brewing experience (where have you brewed)?
    Started pro with DuClaw in 1998

    How large is the brewery you currently brew for (# of barrels)?
    It is a 40bbl brewhouse with 5-40bbl and 5-80 bbl fermenters

    Is it automated or is there a lot of exercise involved in your brewery’s operation?
    Very little automation….other than the mash rakes; everything is handled by the brewer

  • We've done quite a few interviews with head brewers in the past here, but none quite measure up to our latest. They were all good, but for sheer quirkyness our latest is a cut above. The Comfy Computer Chair of Fame had a hard time holding this brewer down. Fantastic interview nonetheless. Hold onto your hats and get to know our latest interviewee, The Celt Experience head brewer, Mr. Tom Newman. Remind us never to ask any more about "dogwhelks" (you'll understand).

    Name(s):
     
    Tom, Thomas, Thomas G, George @CeltBrewershot

    Brewery Name:The Celt Experience ('Celt')

    How long have you beer head brewer/brewmaster there?
    Since 2003 officially

    Any type of formal training in brewing science or art? If not, how did you learn the craft?
    No brewing masters, but I've trained in Belgium on Belgian brewing techniques at VLB Berlin in brewing microbiology, and studied microbiology in my science and engineering degrees. I have also been through a Brewlab programme and a Beer Academy 'sommelier' programme. I studied Environmental Pollution Science as my first degree, which included a study on 'the impact of marine pollution on dog whelks', which does not sound that interesting, but actually it is...There is a disorder called 'imposex' which actually causes female dogwhelks to grow a penis through an inducer called TBT. My colleague and close friend Steffane had the painful task of measuring female penis sizes for 6 months...

    If you will, a brief history of your brewing experience (where have you brewed)? When did you move to this location, or have you always been there?
    I started home brewing beer and wine in 1989 (at 14 years old) but worked first in the brew industry way back in 1991 at Butcombe brewery in Somerset. At the time they were seen as pioneers as they split from the norm. I had time for that. My job was cleaning out vessels, racking Butcome bitter and cask cleaning. I even cut the late Simon Whitmore's lawn on a few occasions! I became chartered in Water engineering in the mid nineties and worked on process at various cider factories and breweries including bulmers and Guinness in Park Royal. In 2003 I opened my own brewery in Banwell, Somerset with the help of George Thompson (former Mansfield head brewer). This was under the name of Newmans brewery (intentionally) and is where I learnt how to bugger things up, fix things, learn about how bad cheap hops are and generally spend life stressed. The brew plant was 4.5 BBLS. I lost most of my hair during this period... I moved to Yatton in 2005/6 converting an old railway building and designed a 20 BBL brewery. We only stayed there for a few years, but I really started getting to grasp off late hopping and US hops at this stage. In 2007 I move back to my fathers homeland of Caerphilly and decided I was at a level ready to release a cool brand stepping out of 'the old scene', which was when 'The Celt Experience' was launched. I designed and installed a 40 bbl plant with an automated bottling line. Initially we found some organic cascade, first gold and Nz hops which made me believe aromas suited using organic... But we took a U-turn on this in 2009 as it was restricting recipes. In 2009/10 we really started throwing in silly quantities of hops and using different yeasts, which was probably when out name started to really get some recognition outside of Wales. I feel like I am rambling, so I need to move on before I bore myself

  • Just in time for their 3rd Anniversary and with Veterans Day having just passed, we bring you the latest brewer courageous enough to sit in the Comfy Computer Chair of Fame. Swatting away our grueling questions as if they were just practice targets, CellarMonk is proud to present to you Navy veteran and head brewer for Railhouse Brewing, Mr. Brian Evitts. SALUTE.

    Name(s): Brian EvittsBrian Evitts

    Brewery Name: Railhouse Brewery      

    How long have you beer head brewer/brewmaster there?
    Three years, since Railhouse’s inception. Our third anniversary is December 1. 

    Any type of formal training in brewing science or art?  If not, how did you learn the craft?
    I learned by home brewing for 15 years--10 years all grain. I also had 8 years working in a chemistry background in the US Navy. Before opening the brewery, I knew I needed some commercial training, so I took a course with the World Brewing Academy, Siebel Institute of Technology.  

    If you will, a brief history of your brewing experience (where have you brewed)?
    Railhouse Brewery is my first commercial brewery experience. I had brewed for 15+ years as a home brewer and studied extensively on my own (home and commercial brewing text books, online courses, blogs).  

    How large is the brewery (# of barrels annually)?
    Last year's production was just under 1,400 barrels. We expect that to double next year. We’ve purchased an additional conditioning tank to allow us to increase capacity.

    Is it automated or is there a lot of exercise involved in your brewery's operation?
    Very manual, almost no automation. We still stir in the mash manually! Only automation is our solenoids to keep temps stable. We recently purchased a new bottling machine and labeler, though it will be a couple more weeks until we have them up and running.

    Have you ever had a bad batch?  If so, how long did it take you to figure out what caused it?  
    Yes, we had three bad batches in the first year. It was due to us using open fermentation tanks, and we did not have enough of a positive pressure environment so we had some sour beer straight from the fermenter. Took us about three weeks to fix the issue.

  • Exactly as the name suggests.  Interviews conducted with various homebrewers from all over.

  • We are very exited to bring you this next Interview with a Homebrewer.  Our next interviewee has a long history in the homebrewing and beer communities.  The author of two books (linked images below) as well as multiple articles in assorted beer and brewing publications, he has the homebrewing pedigree that most homebrewers (some professional brewers too) would love to have.  We bring to the Comfy Computer Chair of Fame, Mr. Marty Nachel. To find out more about Marty outside of this article, follow this link:  Ale-Conner
    Marty Nachel
    Name:
    Marty Nachel


    Day Job:Formerly in the fields of welding and fabrication. Currently self-employed (Beer Writer, Beer and Brewing Instructor).

    When did you start homebrewing?
    In the Summer of 1985. By 1987 I was already dabbling with oak-aging my beer.

    What got you into homebrewing? A person? An unfulfilled interest? Sheer boredom?
    I was really into beer and I figured the best way to learn more about it was to start brewing it myself -so I did.

    Do you belong to a homebrew club? What is it?
    At that time, I belonged to the Chicago Beer Society, but a few years later, a fellow CBS member and myself decided to start our own club closer to home. The Brewers of South Suburbia (B.O.S.S.) recently celebrated its 21st anniversary.

    Where do you brew? Inside/outside?
    Always inside...I feel I have much more control over overything.

    Where do you ferment? Have you had to do anything creative to facilitate this?
    In the Midwest, we're fortunate to have full concrete basements; these are great big beer storage rooms -especially in the winter.

    Do you have a pet name for your homebrewing enterprise? If so, can you give us a little background?
    I've kiddingly referred to my little operation it as "Bust-a-Nut Brewery", but never got serious about it. I don't bother with names and labels these days.

  • Once again we are starting up with our interviews of the worlds Ady Goodrichhomebrewers. Our latest hails from the UK and as strange as it seems homebrew's to save money (or at least keep more of his own). After quickly dusting off the Comfy Computer Chair of Fame, allow us to introduce to you homebrewer, Mr. Ady Goodrich

    Name:
    - Ady Goodrich


    Day Job: - Architectural Project Technologist

    When did you start homebrewing?
    Started kits in 2011, but graduated to all grain in August 2012.


    What got you into homebrewing? A person? An unfulfilled interest? Sheer boredom?
    I liked drinking most ales in the pub, but started drinking more at home when babysitting sleeping newly arrived kids. Shop bought quality beer was expensive and people kept on coming round to visit and clearing me out, so a home brewing obsession began. I started with kits but they never really hit the spot, or felt like I was drinking beer as good as the pub. My brother in law introduced me to beer produced from raw ingredients in a Braumeister, and since tasting that I had to go all grain.


    Do you belong to a homebrew club? What is it?
    I’m not a member of a club yet, but regularly swap home brewed beer with people nearby and on Twitter. I’m hoping with the opening of a Brewdog pub in town, a local home-brew club will follow very soon.

  • The homebrewing community is thought to be one of the solitary brewer standing forth at his mash tun or brew kettle, contemplating his next step or next brew.  Yes, there are homebrew clubs and such, but rarely do we get to see a couple that actually brews together.  Past experience, and quite a few, "That's nice, honey" has this writer heard from his own spouse while brewing.  We are excited to bring to CellarMonk our first husband and wife brewers.  From the way it sounds, this will be a lifelong endeavor.  Please welcome to the Comfy Computer Chair of Fame (Lara, women first ya know) and to the Not So Comfy Folding Chair of Fame (Paul).  Our first Brewing Duo!
    What we look like
    Name:
    Lara Murphy (@urbanroutine) & Paul Hobson (@CrocusBehemoth)


    Day Job(s):
    Paul: I'm an editor. I read medical research by day and books by night.

    Lara: I work in the furniture industry, space planning and selling furniture for commercial dining spaces.

    When did you start homebrewing?
    Lara: I bought Paul an extract kit for Christmas in 2010. Our dog broke into the recipe box under the tree and ate most of the malt extract. The living room looked like a Columbian druglord had a party at our house--white powder everywhere. I just bought more extract, and put the box way up high!

    Paul: That first beer was a tripel, maybe not the best choice for a first-time homebrewer. We won't talk much about how it turned out. Plums and lighter fluid come to mind.

    What got you into homebrewing? A person? An unfulfilled interest? Sheer boredom?
    Lara: We kind of got each other into it, after constant beer-drinking research together.

    Paul: And the more we researched the more we wanted to understand exactly what we were drinking---what we liked and why we liked it. Trying to brew it ourselves seemed like the best way to do that, and even though that first beer was a failure, we knew right away we were into this for good.


    Do you belong to a homebrew club? What is it?Porch Homebrewing
    Lara: We are kind of in two homebrew clubs. Because we are obsessed, and they are really fun.

    Paul: Yep. Nash Street Homebrew Club in Hillsborough, NC, and TRUB in Durham, NC. This is good for everyone, to be honest. We're able to talk at length with fellow obsessives without braining friends and family with all our beer blather. Plus, some of the best beer we've tried this year has come from bottles and growlers passed around at club meetings, which is really inspiring. I still think of the open-fermented, barrel-aged gose a friend of ours brought to a recent meeting.

    Where do you brew? Inside/outside?
    Paul: On our front porch. We'll brew under the covered portion when it rains, but we like to be exposed to the elements on brew day. 

    Lara: We have these big wide steps that give us a kind of pre-existing gravity system too. Very handy.

    Where do you ferment? Have you had to do anything creative to facilitate this?
    Lara: Depends on the beer. We have a nice cool shower stall, a warm attic, a drafty bedroom, and a kegerator for lagering. The kegerator build was intense. I built it in three days, rushing so it would be ready for a marzen Paul was brewing at the same time. I finished it literally as the yeast was pitched. It came down to the wire.

    Paul: That's the charm and curse of living in such a drafty old house. Any given day, you'll find us hustling carboys and buckets from one of these spots to another. Beyond that, the most creative thing we do is the standard cold water bath, swaddling a fermenter in t-shirts and submerging it in a few inches of cold water to drop the temperature a few extra crucial degrees.

  • Kevin Cosentino & Friend

    In our ongoing interview series, we now subject our next homebrewer to the klieg light of fame.  When he's not banging away at his computer keyboard, our interviewee is hard at work on his next home brewed endeavor.  Let's hear it for Kevin Cosentino.

    Name: Kevin Cosentino

    Day Job:Software Engineer

    When did you start homebrewing?

    September 2006

    What got you into homebrewing?A person? An unfulfilled interest? Sheer boredom?

    My friend and I were sitting around drinking craft beer when a commercial for the Sam Adams homebrew competition came on. We figured it would be fun to brew our own, so we went out and bought a kit and ingredients, and brewed a pale ale later that day. Ever since drinking that first bottle, I've been hooked.

  • A fellow North Carolina homebrewer joins us in the Comfy Computer Chair of Fame for a Tar Heel homebrew interview.  Our homebrewer is plugged into most homebrew happenings in the state and publishes a blog to get the word out on what's going on in the NC hombrew community.  Please welcome and avid homebrewer with dreams beyond the kitchen, welcome Mr. Chris Creech @NChomebrewing

    Name:  
    Chris Creechinterview pic 158x228


    Day Job:  Project Manager for a Web Design Firm

    What got you into homebrewing? A person? An unfulfilled interest? Sheer boredom?
    My college roommate was talking about his "bucket list," and one of the things on his list was to brew his own beer, so I looked at him and said, "we could do that." He sort of shrugged it off and was going to move on, but I said, "no, really, we could definitely do that now." So he said sure, and we did a little research and the two of us, along with 3 others, all chipped in a few bucks and we went to the store and bought a homebrew equipment kit and our first batch of ingredients.

    Do you belong to a homebrew club? What is it?
    I am on the email listserv for a few local clubs, and through my blog, I try to post events and news from both TRUB and CARBOY, among others. The group that I participate in most often is the Greater Raleigh Area Brewers and Suds Sippers, also known as GRABASS, which is more of a "brewing dis-organization," as some might say.

    Have you brought others into homebrewing? If so, how?
    I would like to think that my blog (http://NChomebrewing.com) has helped get some people into brewing, or at least helped them learn something new! I have also taught a couple of entry-level brewing classes for a local "Connoisseur Club" at Bub O'Malley's bar in Chapel Hill. Even my dad has gotten into it a little bit, when he received a Mr. Beer kit for Christmas a year or two ago.

  • A hobby well chosen by our next featured homebrewer.  With a background in microbiology and chemistry, this brewer should have no problems working the finicky nature of some of beers complex ingredients.  Having brewed for quite some time also means he's moved from "kit" to "keg" (not sure if he kegs or not, but I needed something fluid to write).  Please welcome to the Comfy Computer Chair of Fame, Homebrew Dave Morton  - @dmonbeer.  Oh yeah, he hails from Altrincham, United Kingdom.

    1 Brewing IPA  drinking Extra Coffee Stout 304x228
    Name:
    Dave Morton


    Day Job: Legionella Risk Assessor, although previously I've worked as a chemist & microbiologist for breweries.

    When did you start homebrewing?
    When I was about 17 - more than 20 years ago.


    What got you into homebrewing? A person? An unfulfilled interest? Sheer boredom?
    I saw the kits in Boots The Chemist & wanted cheap alcohol. To have something I'd made myself was a small bonus back then. As time progresses, the palate refines & you get money in your pocket so you don't need a cheap source of alcohol anymore. Now I brew because I can make the beer styles I want better than some of those in the supermarket.

    Do you belong to a homebrew club? What is it?
    No. I have some homebrewing friends who share information & beers when we meet up.


    Where do you brew? Inside/outside?
    I brew on the patio outside the back door. I put the gazebo up in bad weather.


    Where do you ferment? Have you had to do anything creative to facilitate this?
    Ontop of the fridge where my two-and-a-half-year-old daughter can't get it! Its a bit tricky raising 40 pints of liquid above your head!


    Do you have a pet name for your homebrewing enterprise? If so, can you give us a little background?
    Hyperbole Brewery - 'cos all my beers are amazing! I like the word hyperbole as you can claim what you want & people (hopefully) know you're not being too serious. Also that some Americans might think its a sports fixture at the end of the regular season.


    How large are your batches?
    Almost exclusively 40 pints limited by the size of my mash tun.

  • Up next in our ongoing interview series is a man with drive and ambition to spare.  He comes to us from lovely Novato, CA.  When he's not out whipping someone into shape, he can probably be found whipping up his next batch of homebrew.  Let's give a warm cellar welcome for Mr. Alan Atha.  You can also find out more about Alan at his blog Beltane Brewing

    Name:   Alan Atha
     
    Day Job:  Personal Trainer/Cycling CoachPB050001
     
    When did you start homebrewing?
    I went full bore one year ago.
     
    What got you into homebrewing? A person? An unfulfilled interest?  Sheer boredom?
    I had the flu and was in bed reading a Savor Magazine.  It had a great article on the new Italian Brewing scene and I loved the article.  I then went onto the web to delve further into this particular topic, having been in the Piedmont area and only drinking wine!  I immediately went out and bought a used set up, 15 gal capacity with pumps for a HERMS build.  This set up came with a 14.5 Blickman fermenter and I was set up!
     
  • Imagine, as a homebrewer, having three months every summer with nothing to do but watch reruns.  Our newest homebrewer has just such a problem.  As a teacher (bravo), he has the summer months to himself and is making the most of it.  Having just started homebrewing late last year, this homebrewer is making up for lost time.  Welcome to the Comfy Computer Chair of Fame, Mr. Greg Yelland.  They teach psychology in high school?  

    Name:
    Greg Yelland Greg Yelland

    Day Job: High School psychology teacher and varsity assistant baseball coach

    When did you start homebrewing?
    I brewed my first ever batch (Brewers Best Red Ale) on November 17th, 2011.


    What got you into homebrewing? A person? An unfulfilled interest? Sheer boredom?
    I was in desperate need of a hobby. My wife travels for work a lot and I am stuck at home watching "Back to the Future" for the third time in the same weekend. I knew a couple of friends who homebrewed so I called them up. They gave me a list of items I would need to start, and I celebrated my 29th birthday by purchasing my beginners brewing kit.


    Do you belong to a homebrew club? What is it?
    Currently, no. But I do have a handful of friends who all come together on brew days and hang out. And because we brew at least once a month I guess it could constitute as a club. I suppose I should start collecting their dues...


    Where do you brew? Inside/outside?
    I began brewing in the kitchen. My wife didn't mind too much as long as I cleaned up promptly when I was finished... but I needed more space. I have gotten to be very OCD when it comes to setting up my brew days. I set up my turkey fryer outside along with a folding table. I lay out all of my equipment and resources to make sure everything is accounted for and clean. I have found that being outside makes the experience better for me, regardless of the cold Michigan winters. It is the same feeling you get sitting in the woods waiting for that monster buck... being outside in Michigan is a beautiful thing!

  • Like most breweries, Brasserie de Brunehaut has their stable of standard beers (by Belgian standards). These include a blonde, a dark and a tripel all brewed under marc-antoine-bxlesthe Abbeye St. Martin banner. What is setting Brunehaut apart is their additon of a completely organic line of beers. The brewery grows its own barley and wheat and in a nod to the green movement, packages some of their wares in recyclable kegs. 
    We had to the opportunity to interview the man in charge of it all, Mr. Marc-Antoine De Mees (Director of Brewing and CEO of Brunehaut), about his thoughts on the brewery and the brewing industry in general. So, from the transatlantic comfy computer chair of fame, our interview with a brewer trying to make a difference in the world (however small).

    Read on my friends...

    Questions for you as a Director of Brewing
    +++++++++++++++++++++++++++++++++

    Name(s): Marc-Antoine De Mees

    Brewery Name: Brasserie de Brunehaut

    When did the brewery start?
    August 7, 1890

    Where is the brewery located? Has it always been there?
    In Brunehaut – south Belgium, near Tournai. For the 100th anniversary in 1990, the brewery moved a few miles from its original location into two modern buildings and a shipping warehouse.

    How large is Brasserie de Brunehaut?
    The brewery is huge! (laughing) We brewed 3000 hl last year. That represents 2 minutes and 23 seconds of annual AB-Inbev production. That Einstein fellow wrote about the law of the relativity. Brasssserie Brunhaut is relatively microscopic.

    Is there anything about your brewery that makes it unique? Or is it just a bunch of shiny metal and hoses?
    First, being from 1890, our brewhouse features some old (not so shiny anymore) copper. Many Belgian brewers believe copper gives the magic touch in the mashing of the brew.... and eventually makes the best beers.  Something unique to us is that we grow our own barley our own farm. So, we maintain quality control from the field to the glass! We are also constantly researching and testing “legacy” barley varieties, hoping to yield even more body on our beers.

  • Name(s): Mike Lairson & Joe Vickery (Brown Water Brewery)

    Day Job(s):
    Couple of Computer Consultantsbwb


    When did you start homebrewing?
    March 2009

    What got you into homebrewing? A person? An unfulfilled interest? Sheer boredom?
    I have had friends that brewed, and had an interest for a while. I think we can credit a gift of a Rogue Dead Guy clone received by my brewing partner and a friend who let us use his equipment to brew this first batch that pushed us over the edge.

    Where do you brew? Inside/outside?
    Weather permitting, we cook outside.

  • Usine 2 320x240

    One of our favorite things here at CellarMonk is when we get the opportunity to engage with brewing professionals. From Germany to Great Britain, Belgium to the United States and around the world; we have had brewers from two and three man operations all the way to centuries old, world renowned breweries.


    Our interviews aim to not only show these brewers in their craft, but also to show them as the same as the rest of us outside the brewery. Our aim is to show that they may have the occasional bad batch, they too strive to get better at what they do  and that their ultimate goal is to provide the best beer (whether craft or crafted) to the consumer. Give them a read and try some of their offerings. Cheers!
    If you are a head brewer and would like to be profiled or a marketing manager that would like their brewer interviewed just send us an email.

    contactus

    Now, enjoy some interviews below!

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