Christophe Gagne Co-founder and brewmaster, Hermit Thrush Brewery.
Christophe Gagné’s brewing philosophy is simple: “Mother earth is good, and nature is better at things than I am.” Belgian brewers, he argues, “approach recipe formulation more like writing a song than figuring out how to bake a cupcake.” Hermit Thrush Brewery, the Brattleboro, Vt., business Gagné co-founded in 2014, follows a similar path, showcasing local microorganisms by nurturing more than a dozen house cultures of wild yeast and bacteria and embracing spontaneous fermentation. “We allow the region’s micro flora to define our brand,” he says. “My favorite thing is getting someone in the tasting room who has just had 40 different DIPAs … but they’re making this one last stop. And they say, ‘Oh my God, this is the best beer on the trip,’ because there’s nothing else like it.”
1 Chase mystery
Gagné came to home brewing after working as a cheese monger and as a sous chef in a farm-to-table operation. The hot side of brewing felt familiar, but he found what came after—the pitching of yeast and the transformation of wort into beer—to be mysterious and wonderful. He was puzzled, however, by the industrialized way most American brewers treated yeast. He wondered, “Why does Belgium have all this particularly good yeast? Or are they the only culture keeping alive a Zen approach to beer; an acceptance of not having complete control in the behavior of yeast?”
2 Work—and drink—the long game
Bu hikaye BeerAdvocate magazine dergisinin #130 (November 2017) sayısından alınmıştır.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 9,000+ magazines and newspapers.
Already a subscriber ? Giriş Yap
Bu hikaye BeerAdvocate magazine dergisinin #130 (November 2017) sayısından alınmıştır.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 9,000+ magazines and newspapers.
Already a subscriber? Giriş Yap
Trainers Incorporate Beer-Making Equipment Into Brewery-Hosted Workouts
On a typical Saturday morning, Johnathan Wakefield can be found hoisting kegs out front of his brewery, J. Wakefield Brewing Co., in Miami’s Wynwood neighborhood.
Mug Club 2.0
Craft Brewers Modify Loyalty Programs to Sow Deeper Relationships
Fruit Of The Vine
Now that fall’s here, it’s harvest time for a great many things. To zymurgical enthusiasts, that means grape season.
The Shaved Duck
Tucked away in an attractive brick neighborhood, just east of the second largest urban park in St. Louis, sits The Shaved Duck, one of the finest beer and barbecue joints west of the Mississippi.
John Segal Jr. The Hops Farmer
Although John Segal Jr. spent many childhood summers in Washington’s Yakima Valley and once brought a block of hops to show-and-tell, the third generation hops farmer never envisioned taking over the family business.
9 steps to beerdom
when david morgan first got into the craft business, it was as a retailer, and beer evangelism was a heavy lift. now, more than 15 years later, morgan is at the production end of the business, and the wind is at his back. singlespeed brewing, the cedar falls, iowa, nanobrewery morgan founded in 2012, is on the brink of a major expansion, as singlespeed exits its nano-sized beta version for a state of-the-art brewhouse opening late this year.
beau's all natural brewing company
after 32 years of working in the leather finishing industry, 55-year-old entrepreneur tim beauchesne was ready to make a bold career change.
higher prices, brighter futures?
the changing landscape of beer retail.
beer culture
as fresh hop beers multiply, so does experimentation
Birreria Volo
When your father is one of Canada’s most renowned craft beer publicans, opening your own beer bar is a high-pressure situation.