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Thanks,The Beer Hawk Team.
John Allen is a man with a big responsibility as the BrewDog’s Brewing Manager. In this interview, he talks about BrewDog’s ethos, how it became so successful and some of the beer he’s loving right now.
What consideration do you put into making every beer?
The main thing I consider when making any beer is can we get the best possible ingredients to achieve the flavour profile we are looking for from the concept. We put a huge amount of effort into ensuring our raw materials are top quality, working closely with our suppliers and running extensive analysis in-house through our amazing lab team. There is not a huge amount of scientific research done in relation to raw materials in craft beers so we are pushing to understand as much as we can. Do you think BrewDog has stayed faithful to the ethos they began with? BrewDog was born from an ethos of making the beers we want to drink and pushing boundaries of what is the accepted norm. To this day we still follow these ideals and have extended them to our process and people as we have grown. We now work on a much larger scale than I thought possible when I joined five years ago. There are many things we could have done on the process side to make life easier and the process quicker but that would compromise on beer quality; this is a line we have not ever crossed. One of the great things about craft brewing is that it is incredibly creative and emotive which makes it incredibly subjective but making great beer with great people always remains our true north.
How has BrewDog become so successful? From day one BrewDog has always challenged what people believe a brewery is and can be. BrewDog began its life operating both ideologically and geographically outside of the traditional UK beer industry. At that time it was a relatively monochrome landscape which BrewDog looked outside of for inspiration. Now the industry has a massive creative energy running through it which has given rise to a new wave of brewers and ideas. A fearsome determination from our team and an unwavering commitment to beer quality has always been and continues to be the backbone of BrewDog’s success. What are you most excited about happening at BrewDog over the next year or so? For me personally, I am excited to see BrewDog launch a brewery in Australia given I lived and worked there. The craft beer scene there has been alive and kicking for a few decades and has seen the same explosion of creativity and experimentation we have seen in the UK. Looking more closely to home what excites me is the same thing that excited me when I first joined BrewDog: the challenge of making great craft beers at a large scale. There is no blueprint for what we are doing and the technical challenges this presents is intense but the satisfaction of working closely with everyone across our production team to overcome these challenges is hard to beat.What non-BrewDog beers/breweries are you enjoying at the moment? We just did a collaboration with a brewery in Ireland called Yellow Belly Beer. Their brewer Dec is making some phenomenal beers with an amazing range of styles from kettle sours to dark wheat beers. Keep an eye out for our collab Kottbusser!!What beer styles or techniques are getting you excited at the moment? For me, I am really excited to see the rise of low alcohol and alcohol-free beers. Might sound like a bit of a strange one coming from someone at a brewery known for high ABV beers. For me, this is again another technical challenge that there isn’t really any rulebook for.
Pairing beer and food together isn’t all rules and science. That would make for a terribly boring dinner party! Instead, it’s the art of taking a good beer, some good food and partnering them together to make something even better. It’s the adventure of discovering what works, what doesn’t and what you like. It’s you taking a bite, taking a sip and then declaring your undying love for that imperial stout and chocolate cake.
Barrel-ageing beers is not a new thing, but it is getting more and more popular, and has probably never been as inventive. Adrian Tierney-Jones explores the new wave of ageing beer in wood
While some so-called off-flavours can be appropriate in certain styles others are not and may kill a little bit of your soul. Here's a quick guide to the most common off-flavours.
Father’s Day, 20th June 2021, is the special date in the calendar when we celebrate and give a nod to the Dads in our lives. It’s an excuse to spoil them with a little something to say thank you for being awesome. If you’re looking for inspiration for a craft beer-loving Dad, then check out our top 7 Father’s Day beer gifts.
Another can spins off the line at Stone Brewing’s new brewery in Berlin. The speed of the whole process is astonishing, a matter of seconds from empty can to filled and sealed. Those amazing hop aromas that Stone Brewing’s IPA is known for are locked in, only to escape as you release the swirling lemon, pine, grapefruit aromas in one of the world’s best IPAs. Cans are the perfect container for this beer. And here’s why.
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