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Innan vi återvänder till Denver för vår andra del av bryggeribesök, vi började ju med New Belgium Brewing, så tänkte jag sliunka in en av de absoluta höjdpunkterna. Inte bara på vår senaste två veckor långa tur genom USA utan kanske i min ölkarriär – vi skulle till Santa Rosa och besöka Russian River Brewing Company. Ett par kvällar innan vi tog flyget från Denver till San Fransisco för vidare transport uppåt längsmed US Highway 101 North satt vi på ölkrogen Falling Rock och pratade öl med just Russian Rivers välkände bryggmästare Vinnie Cilurzo. När han hörde att vi skulle västerut och upp till Santa Rosa var han inte sen att bjuda in oss på ett litet besök, något som tyvärr kom att krocka lite med hans flygplaner varpå han satt på ett plan när vi satt på krogen. Å andra sidan är det inte helt fel att ha ett innestående besök på Russian River tillgodo.

Russian River Brewing Company grundades från början av Korbel Champagne Cellars och låg då i Guerneville, en halvtimme västerut från bryggeriets nuvarande plats i centrala Santa Rosa. Då låg bryggeriet bid Russian River men när man beslutade att upphöra med bryggandet 2003 så föll lotten så väl att Vinnie och hans fru fick ta över rättigheterna. Det skulle ta drygt ett år innan Vinnie som tidigare hade skött lite allt möjligt, bryggande, försäljning med mera skulle öppna upp den nuvarande bryggpuben i Santa Rosa och resten får man väl säga är historia. Vinnie har lett surölstrenden i USA och har varit en av få internationellt aktade namn för sin förmåga att para ihop olika träfat med de suröl som gjorts. Trots fantastiska suröl är det nog ändå världens två högst rankade Dubbel IPAs, Pliny the Younger och Pliny the Elder som har satt dem på ölnördarnas karta och fått humliga öl att säljas för samma summor som fina belgiska lambicer.

Mitt i den lilla staden Santa Rosa är bryggpuben inslängd likt en blomsterbutik mitt mellan två lågvuxna radhus. Redan vid anblicken på uteserveringen börjar vi känna att det kommer bli svårt att få ett bra bord med bra platser att dricka öl – uteserveringen är knökad denna söndagsförmiddag. Inte blir det bättre av att vi inte kan finna en parkersingsplats för vår lilla GMC Yukon XL (enormt chabang) varpå vi tvingas åka runt lite i den mysiga staden för att se vart vi kan dumpa bilen. Lyckligtvis hamnar vi på baksidan av bryggeriet där vi efter lite väntan finner en halvdan plats att ställa bilen, som då täcker större delen av ett körfält. Nog om det, för det var ju öl vi ville åt och efter att ha sneakat in bakvägen var vi nära på att sno åt oss lite platser till den väntande skarans förargelse.

Till slut får vi plats i baren genom att sno åt oss en pallplats där vi fyra öltörstande svenskar knökar in oss och lyckas beställa en flight med alla öl de har på. Vi provar bland annars den relativt nya American Pale Ale’en Row2/Hill 56 som inspirerats av vingårdarnas terroirtänk och använt en viss humle – vilket har lyckats, otroligt bra APA som är riktigt välbalanserad. De har också ett par brewpub specials där Hop 2 It och Hopfather är två India Pale Ales där framförallt den senare, som också vunnit flera nämnvärda priser är bland det bättre jag provade på resan vad gäller IPAs. Att man också gör bra traditionella ölstilar visade Saison Blonde, Perdition (en Bìere de Garde) och Aud Blonde (en blonde ale) som båda visar att kunskap och bra bryggteknik är källan till lyckade autentiska traditionella stilar. OVL Stout med “nitro”, en makalös dry stout på 4% som vart magiskt len och välsmakande, en perfekt mörk session öl, tog också hem priset som en av de bättre ölen de hade. Sedan drack vi såklart den legendariska IPAn Blind Pig, Vinnies första riktiga öl som sedan dess hängt med genom alla år samt en bra dos suröl.

Tyvärr fick vi aldrig chans att prova på maten men sett till maten som stod de få lyckosammas bord så såg den rätt bra ut och med utsikt över det gamla bryggeriet som numera används som bryggpubsbryggeri så är det en schysst spot att spendera en dag på. Själva bryggeriet ligger sedan off site men det annordnas små turer på bryggpuben där man får kika runt och kolla på alla trätunnorna som inhyser de goda surisarna.

Nä, för att summera kan jag bara säga såhär – är ni på västkusten, åk dit eller åk inte mer! Russian River är ett helt fantastiskt bryggeri och att ni kan köpa med er en 3-5 olika öl för inte för stora slantar gör det inte sämre.

När vi 2011 hade vår första MankerBeer Tour i USA och Colorado spenderade vi närmare ett dygn i Fort Collins där vi tillsammans med New Belgiums ansikte utåt Bryan Simpson stapplade runt i den otroligt gemytliga staden. Då exporterade de inte internationellt och trots storleken (tredje största “craft bryggeriet”) var känslan att vi hade kommit till ännu ett litet men hårt satsande bryggeri. När vi nu nästan exakt 2 år senare anländer till bryggeriet är den första vi bumpar in i samma Bryan som med samma glädje och intresse undrar vad vi nu är på väg att hitta på. Vi funderar på om vi ska förklara begreppet Bartime™ eller bara oförstående glatt nicka och rikta in oss på bryggeriets stora brewpub som med sin utsikt över det gamla bryggverket är en hyffsat trivsam plats.

Bryggeriet började inte exportera till centrala och sydöstra USA förens 2012 och 2013 och tro det eller ej men med lite fulflyt, men med endast någon vecka så knep Kanada platsen som NBB’s första exportmarknad, vilka de kom före? Sverige så klart. Alla avtalen om svensk distribution är inte helt klara men redan på Stockholm Beer och ett par kringliggande events så kunde svensken för första gången prova kultölet Fat Tire och lite öl från bryggeriets experimentella Lips of Faith-serie.

Vad vi helt hade missat var att bryggeriet hade en VIP-fest i anslutning till GABF, bakom huvudbyggnaden var ett stort tält uppställt med pingisbord, öl i drivor, en näve food trucks (snälla Sverige, tillåt fler food trucks!) och bryggare från landets alla hörn. På något sätt lyckades vi bli inbjudna dit varpå vi direkt stöter på Fred Karm från Hoppin Frog, som vi skrev för ett tag sedan berättar han glatt hur han åter kommer till Copenhagen Beer Celebration nästa år. Har vi lite tur kanske han även tar en tur till Sverige, vi skulle inte tacka nej och efter att ha vart på Fred om det i ett par år får vi hoppas att han nu tagit till sig vår önskan.

Vi tar också tillfället i akt att kika runt lite på de utbyggnader som gjorts sedan vårt tidigare besök och konstaterar att om bryggeriet tidigare hade stor kapacitet så kan de snart börja leverera i en bättre volymer, hela baksidan var täckt av enorma jästankar. Alla får tycka vad de vill om utvecklingen på den svenska ölscenen vad gäller distribution och vilka som har vilka märken, men jag personligen gillar två saker – ett bra utbud och färsk öl. Många bryggerier har inte möjligheten att fylla tillräckligt stora containers för att import av ölen ska löna sig, och att då kunna nyttja samtransport av öl över Atlanten vilket kan möjliggöra färskare öl genom mer reguljära leveranser och också att små bryggerier ges en chans till export ser jag som positivt. Gemenskapen i Colorado och framförallt i Fort Collins möjliggör just samtransporter och att alla arbetar tillsammans för att växa unisont. Den enorma tillväxten alla bryggerier vi besökte i Colorado har sett hade nog inte varit möjlig om de inte kunnat få iväg mer av sin öl och tvärtemot vad man kan tro så tjänar de mer på att exportera utomlands än nationellt då det kräver mer tid och folk att se över de olika nationella marknaderna.

Tillabaks inne i vårt lilla partytält får vi först prova igenom de senaste Lips of Faith-ölen, en serie öl där bryggeriets anställda får komma med recept, förslag eller bryggkoncept och sedan brygga ölen. NBB är idag 100% ägt av de anställda sedan ena grundaren Kim Jordan gav upp sin roll som ägare, en rätt intressant utveckling av ett såpass stort bryggeri men troligen grunden till en bra företagsmodell där alla vi träffade kände stor stolthet och ansvar för bryggeriet. Nu var det dock Lips of Faith-öl som skulle prova och först ut var Transatlantique Kriek, en sur fruktöl som började sitt liv hos Frank Boon där de legat i två år innan de skeppades över till New Belgiums bryggmästare Peter Bouckaert, som bestämde sig för att dra i lite lageröl för att runda av ölet. En helt okey öl som smakade gott med viss syra, men liksom vissa andra öl med Boon’s kriek som bas så är de bäst när man undviker att slänga i massa galet. Då var Le Terroir oerhört mycket bättre och blev snabbt en av M2s favoriter på resan, spontanjäst i öppna kar och torrhumlad med Amarillohumle med en otroligt fräsch och fruktig doft och smak med finfin syra. En som däremot fungerade lite sämre var samarbetet med kanadensiska Dieu du Ciel, en tripel med feijoafrukt – Heavenly Feijoa Tripel. Lite för mycket utspädd citrus och smaker som jag hade svårt att ta till mig, tyvärr får jag säga då jag hade stora förhoppningar på det här ölet. Då var det bättre med Lindsey’s S’more Porter, en öl som skulle efterlikna de klassiska amerikanska gottigheterna. Kaffe, choklad, marshmallow och massa gott kunde identifieras och det här var ett av ölen jag gladligen drack mer av.

Andra öl att nämna för framtiden är Shift Pale Lager, en modern lager som inte vill vara “modern” utan bara mer smakrik. Target, Nelson Sauvin, Liberty och Cascadehumle ger mer zing i smak och doft och till vår pulled porktallrik och våffla med bacon fungerade den finfint. Helt klart en öl jag vill se i landet. Likaså var burkölen Sunshine Wheat en lagom smakrik veteöl som inte imponerar men som skulle fungera utmärkt en svensk sommardag för de som gillar veteöl men som inte vill ha så fylliga, “matig” veteöl som vissa tyskar kan vara. Att de båda kommer på burk gör ju ingen sur. Av deras andra “vanliga” öl vill vi lyfta fram Ranger IPA som är en schysst IPA med bra balans och drickbarhet och deras Mothership Wit som kanske är lite småtråkig men passar in bra på en varm sommardag.

För att ta er till Fort Collins beger ni er till Denver och tar I-25 rakt norrut, vägen går verkligen rakt upp så ta med lite färdost och bra musik för att fördriva tiden den dryga timmen resan tar (beroende på trafik, köerna kan vara bra sega). Tycker ni som jag att det låter trist så kör ni 36’an nordväst upp till Boulder för att besöka Avery för att sedan ta väg 119 upp till Longmont där ni kan dricka lite öl och äta hos Oskar Blues eller Left Hand. Där kan ni antingen svänga ut på I-25 igen för att bränna av till Fort Collins, eller så tar ni den långsammare men trevligare väg 287 vidare norr. Oavsett vilket är det en förmiddag/dag med flera bra bryggerier som bjuder in till vidare utflykter till Redstone Meadery, Oskar Blues gamla bryggeri i Lyons eller ett av de andra trettioelva bryggerierna just norr om Denver.

Det jag älskar med Fort Collins är som sagt närheten mellan bryggerierna och hur bra vänner alla är och hur deras engagemang för ett hållbart klimat gör att de lär och hjälper varandra med sätt att använda vattenresurser, sol- och bryggningsenergi och att använda lokala företagare där det går. Så när vi nu lämnat New Belgium gör vi det för att kika in hos Odell, Fort Collins och Funkwerks – men mer om dem senare.

Photo: Jason Thrasher

Tomorrow morning our flight departs from Arlanda with the aim of Newark for further air transportation to Denver where Great American Beer Festival kicks off just days later. With that our pre-GABF interview series has now come to and end. We have interviewed brewers from north to south, from east to west and with all possible preferred styles and backgrounds, all with the hope that you who will attend GABF will get even more exited but also to let all of you who aren’t know more about some of the best breweries from the states. Our last intverview is with Brian ‘Spike’ Buckowski from Terrapin Beer Company. Terrapin has been around for a while but somehow I have never really been able to properly work my way through their beers, something I hope will change over the next coming days. To prep for this I let Brian be our outro for this year’s interview series. See you on the flip side.

MankerBeer (MB): You met co-founder John Cochran in 1998 but it would take some hard times and lots of work before the first beer was poured in 2002, how has the Terrapin story evolved from there?
Brian Buckowski (BB): Wow! That would take a book to answer, not a sentence. The biggest thing is the size and scale of our operation. The first year, we did around 250bbls. This year we should hit 35,000bbls. Going from a contract brewery to owning our own, was huge in the sense of being able to be more creative with recipes, and hosting people at the brewery.

MB: In 2011 you sold a minority interest to MillerCoors subsidary Tenth and Blake Beer Co. A deal which seems to have been the best for the brewery despite possible critique of “selling out”. Has it been difficult to explain that move?
BB: Not really, Our original investors wanted to pull their money out of the company after 3 years. We had limited options for capital, and a short amount of time to raise it. The Tenth and Blake folks stepped up to bat for us.

MB: Where would the brewery have been if the deal wouldn’t have happened?
BB: Not sure, I don’t really want to speculate about it. We are in such a better place now than we were before. Things happen for a reason, and we lucked out and the brewery is doing great.

MB: I read on John’s blog that you sold more beer in July 2013 than in all of 2002-2004, how much will you be able to brew now without exanding again?
BB: We can produce around 35-38 thousand barrels at our facility without expansion. We are working on getting some tanks in next year.

MB: Being around for such a relatively long time, what is your take on the US craft brewery scene and the growing numbers on breweries? Is there room for all of them or is there a risk of flooding the market?
BB: I think it’s great that all these new breweries are popping up. It’s great for the craft beer market, but there will come a day when the market will get saturated. The solid breweries that make great beer will survive, while the ones that don’t or are under capitalized will fade away.

MB: What combination of food, Terrapin beer and music would you suggest the beer drinker who wants the perfect pairing?
BB: I would have to say a Rye Pale Ale, Pepe’s Pizza from New Haven, CT and a Grateful Dead show. Without Jerry, only two of those are obtainable today.

MB: Home brewers apsiring to one day start their own brewery often asks ut to ask brewers for good advice, so – what are the most important steps for someone who wants to start their own commercial brewery?
BB: Get ready for a pay cut, long hours and a lot of learning about business and brewing. If you are serious about it, volunteer at a brewery first to see if you can handle it.

MB: What are the future plans for the brewery, what can we expect to see?
BB: I think with the succes with Recreation Ale in cans, you will probably see another canned product in the future. We will always strive to make some unusual and more creative beers in the market place. And of course more collaborations here and overseas.

MB: What are you looking forward to with GABF and how important is the festival for breweries and the American beer scene?
BB: I’m looking forward to all the new breweries that will be there this year. As you know, it sold out in record time. Also for me, I get to see old friends and collegues in the business.

MB: Are there anything all GABF-debutants reallly shouldn’t miss and/or think about at GABF?
BB: Don’t miss your favorite beers of course, but try ones that you have never had before from breweries that you’ve never heard of. Also, check out some breweries in the area.

MB: What cool Terrapin brews will be poured at the festival?
BB: We will be pouring Tree Hugger, Dr. Krunkles, Recreation Ale and Pumpkinfest. 

Thank you Spike! We look forward to try some more Terrapin beers and I speak for most Swedes when I say that we wish to see more of the beers here in Sweden.

Photo: utsandiego.com

When you explain the Swedish craft beer boom it is inevitable to drop the names of some US craft breweries as their beers have had a huge impact on the styles and references of what craft beer can be. Oskar Blues, Flying Dog, Sierra Nevada and Stone Brewing Co. are all breweries which beers have been on the Swedish market for the last couple of years and I frequently hear craft beer fans say that Oskar Blues Dales Pale Ale or Stones IPA have been their early go-to beers. Personally Dales and several of Stones beers were among the first American craft beers I tried and whenever I have been to the states they are still the beers I pick when there are limited craft beer options. Somehow it feels as if I have gone the full circle now as we are are about to fly over to Great American Beer Festival and then to California to finally end up in San Diego with a stop in Escondido and a visit to Stone Brewing Co. This will be one of our last interview before GABF and we hope that you have enjoyed the interview series as you will see more of MankerBeer Meets during and after GABF. We asked our Facebook followers if they had any questions for Greg and got several really good suggestions, some of which he will answer below. For all you Swedes, check out Greatbrands Facebook page as they are about to open another opportunity to preorder Stone beers! That was that, time to say hi to Greg.

MankerBeer (MB): What was your background before founding Stone Brewing Co. in 1996 together with Steve Wagner.
Greg Koch (GK): I was in the music business in Los Angeles. I was simultaneously getting into craft beer during those years, slowly discovering this incredible world that was out there. I met Steve briefly once when we were both in the music industry, but didn’t get to know him until by chance we both ended up re-meeting each other at a class called “A Sensory Evaluation of Beer” at University of California – Davis.

MB: Rumors are still buzzing about Stone Brewing looking to expand in Europe and last year a proposal request was sent in to learn about a possible expansion. Any progress?
GK: We haven’t given up the search! No news to report as of yet but our fingers are crossed that we find the right property soon. We would be excited to be able to brew our types of beer fresh in Europe!

MB: Stone Brewing has been one of the breweries that have played an important role for the growth of the Swedish interest in craft beer, although the beers are sometimes not as fresh when they reach the Swedish bars. As pointed out in the request for proposal of a European brewery, freight and freshness are problems when exporting beers, what can be done in regards of shipping and production to limit this?
GK: A European location would alleviate many of the issues with getting fresh beer to our brothers and sisters overseas. We also continue to focus on ensuring the limited amount of beer we send to Scandinavia is as fresh and delicious as possible.

MB: Stone’s three-brewery-collaborations have involved some of the best breweries in the world and resulted in some really tasty brews, what would you dream collaboration combo be?
GK: More and more talented and passionate craft brewers appear every day, and as a result, our list of possible collaborators grows faster than our production schedule can keep up with.  It’s a great problem to have and definitely keeps me excited about future collaborative brews.  We’re fortunate to be able to count so many of the world’s great craft brewers as our friends, and that means with each collaboration we get to make our “dream combos” a reality!

MB: With all the expansions, how does Stone manage to keep the high level of the beers while scaling up batches and production?
GK: With our very talented production team consisting of our brewers, quality assurance, maintenance, engineers and packaging personnel. Together these people ensure our beer is consistent and that we are able to continue to produce not only our year-round releases but also a slew of special-release beers as well. Additionally, we have the simple philosophy that we will always focus on the “how” we brew our beer over and above the “how much.” As such, we never cut corners because that would violate our fundamental core philosophy.

MB: Stone has been around for 17 years now, what trends have come and gone and what would you say will be the next big craft beer trend?
GK: More and more, beer drinkers care about where and how their beer is made, which has resulted in a fantastic growth in craft beer over the fizzy yellow industrialized versions of beer. In a perfect world, there will be no “next big trend” and instead we’ll continue to be presented with more and more truly authentic things.

MB: I read that space was one of the factors that limited the production of the Quingenti Millilitre series, would you want those beers to see a wider distribution or will they stay brewery only releases?
GK: The issue wasn’t with space, it was more that we didn’t have the equipment to scale up production and national distribution wasn’t in the immediate plans. Yes, you can expect that we will grow this program and make the delicious results more widely available, starting with a much wider release of the cult favorites “Crime” and “Punishment.”

MB: How do you manage to grow and keep such an awesome beard, any plans to do “a John Maier” and cultivate yeast from it?
GK: I’ve been growing a beard for two years now and I’ve certainly become attached to it. However, I will possibly be shaving it off for charity this November 1. If any of the craft beer brethren in Sweden would like to donate to the “SHAVE GREG” campaign in celebration of Movember visit MoBro.co/gregkochstonebrewingco. I say “possibly be shaving it off” because I have set a minimum donation level to $15,000.  I think that amount will be reached out there…with the help of your readers!

MB: What are you looking forward to with GABF and how important is the festival for breweries and the American beer scene?
GK: I always look forward to the randomness of it all. Running into people I know from all over the country, discovering amazing beers that I’ve never heard of, and not-so-randomly being able to celebrate the incredible success of the craft beer revolution that so many of us have worked for!

It is important to breweries and the American craft beer scene because it’s an opportunity to celebrate the industry we have helped create. It brings attention to the amazing beers we are brewing and the talent that surrounds us.

MB: Is there anything all GABF-debutants really shouldn’t miss and/or think about at GABF?
GK: The GABF is so massive in scope and scale, I’d suggest just diving in. Yes, you can categorize and systemize your visit, but a few beers into it that can all go out the window. Embrace the enormity of it and just go where your feet, and your beer glass, take you!  Also, check out all the incredible beer events all around town.  It’s one helluva craft beer week in Central Colorado!

MB: What cool Stone brews will be poured at the festival?
GK: We’ve got a pretty compelling lineup this year.  We’ll have two booths…our main one featuring beers brewed at our brewery in Escondido, and another one featuring beers from the smaller brewhouse at our new restaurant, the Stone Brewing World Bistro & Gardens – Liberty Station.

We say “skål” (cheers) to Greg for answering mine and our readers’ questions and for giving us insight in where Stone is heading. Like I wrote, Stone Brewing Co. has really been a cornerstone in Swedish craft beer and inspired home brewers to go pro and mass lager drinkers to try something different, something with actual appearance, aroma and flavors. So, so long, thanks for all the fish and keep on rockin’ in the free world.

Photo: savorsa.com

Thanks to a beer trade earlier this year I was sent two bottles or american sour beers from a tiny brewery I had not yet heard of – Freetail Brewing Company. When I read up on them I was surprised to learn that they were from the somewhat less craft beer brewery populated state of Texas. Except for St. Arnold and Jester King I didn’t know much of the Texas beer scene. The sours were both really tasty and I wanted to know more about the San Antonio brewpub. Luckily our pre-Great American Beer Festival interview series came up and as I got word that Freetail were now expanding from brewpub to opening a second location we contacted head brewer Jason Davis to see if we could get their story and learn more about them. Jason happily agreed and the result is what you find below.

MankerBeer (MB):  You have a rather limited distribution so I guess few Europeans, and even Americans know Freetail Brewing Co. Could you tell us who you are and the story behind Freetail.
Jason Davis (JD): Freetail is a small brewpub founded in San Antonio in November 2008. The official story on the website:

Way back yonder on the eve of 2006 a dude named Scott was on a ski trip with friends when he had an epiphany. Maybe it was the lack of oxygen at altitude, or maybe it was all the tasty local beer he had consumed, but he had determined to open a brewery restaurant in his hometown of San Antonio. A little under three years later, Freetail Brewing Co. took flight with a full serving of punk, a dash of ska, a pinch of funk and the random sprinkling of everything else.

Together with Chef Gary Butler and Head Brewer Jason Davis, we are committed to our Mission of “Bringing the Pursuit of Better Stuff to fruition for our customers, employees and community in everything we do.” Whether it’s for pints, a bite, or just a place to hang with friends or catch a game, we want you to have a great time doing it.

We make three year round brews: La Rubia–our requisite blond ale; Rye Wit–a refreshing twist on the Belgian classic; Freetail Ale–a malt-forward American amber. In addition to these, we try to keep a wide variety of taps flowing, including a healthy rotation of IPA’s and Belgian-inspired seasonals. We have made a name for ourselves with our bottle release parties which feature barrel-aged wild brews like Ananke, Woodicus and Fortuna Roja and our yearly release of La Muerta–a smoked Imperial Stout–which coincides with Dia de los Muertos–a Mexican tradition honoring the dead following Halloween.

Our green Spirulina Wit was named one of the 10 strangest beers in the US and our Ananke was named one of the top rare bottle releases.

MB: Texas and San Antonio have never been really famous for their craft beer scene, but with you, Jester King and others it seems to change. What has changed?
JD: It’s hard to say what may have changed, other than the love of craft beer sweeping the country has finally trickled through our archaic liquor control laws and galvanized a state full of beer drinkers. The enormous potential of this market is only beginning to be fully realized by brewers here and outside the state. Freetail and Jester King are only the tip of the iceburg–there are two great regional brewers making great beer here, Real Ale and St. Arnold, and a plethora of smaller breweries popping up all over the state. Texas is one of the fastest growing brewing scenes in the country.

MB: You guys seems to be taking the beer business for what it is, great people brewing great beer for great beer drinkers. When reading the letter CEO Scott Metzger wrote to a certain Oregon based brewery regarding the name of a certain beer I break up in laughter, has the beer business got to serious?
JD: It may seem so, but I don’t believe seriousness is the culprit or the target of Scott’s irony in that letter. The strength of the craft beer movement has been in our camaraderie and the work we have done together to build in roads to the bigger business of beer. As we grow, commanding more market share, more SKU’s, more shelf and tap space, we need to remember our roots as friends and fellow brewers with similar goals and needs. Scott’s point was “all you had to do was ask”–that’s what friends do. Once lawyers are involved, somebody’s gone too far.

MB: The amount of US craft breweries has reached an all time high, is there room for all these breweries? It seems so weird when breweries are fighting over employees and names of their beers and breweries when several of them do not even distribute outside their local or regional markets.
JD: Certainly we are seeing a spike in growth which will not be sustainable for long–in my opinion. I worry about the fallout once the bubble bursts as it did in the 90’s. Closing breweries is no fun. Still, breweries who have found their niche–whether a style of brewing, a must-have flagship brand, or a loyal local market–will be the ones remaining while newer brewers brewing “the same old thing” or “the latest trend” and making the same mistakes of old (quality, over-reach) will be the first to close. Still, as the Texas beer scene grows, it is still far from saturated–of the two regional brewers I mentioned only one is just beginning to market its product outside of the state.

MB: The new location, Freetail2, is on its way and with it you might be able to distribute at least regionally. How much would you have to grow distributionwise to even consider wider distribution within the US or internationally?
JD: I don’t know if we will ever distribute outside of Texas. As I’ve said–we have a long way to go before we saturate even the San Antonio market. Scott would definitely be able to answer this more precisely, but I am paraphrasing him anyway. As of now, we will still only be a brewpub–that is, limited to 10,000 bbl/year. Exceeding that we would have three choices: 1) open another location, with the same limit 2) become a manufacturer and give up the right to sell wine, guest beer and beer to go or 3) change the laws again. My choice would be to continue building brewpubs–I have no dreams of world-domination. But you never know with Scott…

MB: When teaking a peak at what kind of beers you brew we find a crazy mixture of styles – what beer styles do you yourself prefer, both to drink and to brew?
JD: I love to try all kinds of new beers whenever I have the chance. I love wit beer and I hope that love shines through in my versions of the style here. I like a solid, well-balanced IPA and other hoppy beers (Real Ale’s Hans’ Pils is a staple at home). I lean towards session beers, but appreciate all kinds. I have a special place in my heart for very smoky rausch beers and the wild beers of Payottenland–especially Cantillon. I love to brew beer in general, but really enjoy formulating new beers and using odd ingredients. Whenever a new beer is ready from our barrel-aging program, I am always astonished by its nuance of acidity, sweetness, spice and residual malt. Very rewarding.

MB: I see a lot more berliner weisses, lichtenhainers and other traditonal, but previously forgotten beer styles on the market today – are sours and these types of beers the new trend replacing IPA’s?
JD: I don’t believe so. Whatever IPA–or IPA’s–we have on tap at a given time are our best sellers. Sour beers absolutely have their place–and their fans will pay good money for them. But they also are labor-intensive and take a long time to make. However, with something like a berliner–it is possible to brew it with a much faster turn-around–and in that case I believe there is room for both it and the IPA at the table (though I’ll wager the berliner will last longer). As they say, we’ve had a lupulin shift.

MB: With the new location, what will the brewing philosophy be? To focus on a line of steady year round brews or to mix it up and brew some of each like today?
JD: Both. Contrary to our customers’ belief, our year-round beers are our bread and butter and the folks who drink these beers day in and day out are our target market–they make it possible to branch out, experiment and brew all kinds of beers. We will always work to keep their pint glasses full. We may add an IPA or a lager to our lineup of year-round brews, and we will brew seasonal beers as well like La Muerta and Old Bat Rastard. In addition, we’ll greatly expand the volume of our barrel-aging program (not necessarily the variety). Finally, Freetail 1 will be freed up to produce more experimental beers, brew one-offs and test-batches for Freetail 2 while serving the staples brewed at the new place.

MB: What are you looking forward to with GABF and how important is the festival for breweries and the American beer scene?
JD: This year we are going to be situated in the Brewpub Pavillion–a new feature last year which focuses on the brewpub experience–so it will definitely be fun to pour our beer in that environment. I look forward to being in Denver during beer week and visiting the local breweries–it never gets old for me. As for the importance–I’m not sure. It’s definitely a reflection of the craft beer cameraderie and a healthy spirit of competition. For packaging breweries it can be an important outlet for national exposure and I understand that a medal can do great things for your PR–I’ll let you know if we are ever so fortunate!

MB: . Are there anything all GABF-debutants reallly shouldn’t miss and/or think about at GABF?
JD: Enjoy the town as a whole–lots of great breweries and restaurants. Don’t miss Strange Brewing or Crooked Stave! The GABF itself can be quite overwhelming–you will never be able to sample even half of the beers being served. Stakeout the breweries you want to try and savor them! Take notes, pictures–do what you can to make the impressions last.

MB: What cool Freetail brews will be poured at the festival?
JD: This year we are bringing the aforementioned Spirulina Wit, Buffalo Hump 1840 IPA (Belgo-American), Witicus Double Rye Wit, and two American sours- Salado Kriek and Ananke.

Thank you Jason and good luck with the expansions, we hope to see more Freetail beers in the States and that some of them occasionally will make their way to Europe, Sweden and home to me.

When MankerBeer went to Denver in 2011 we took some time off up in Fort Collins to meet with Bryan Simpson from New Belgium Brewing Company. Bryan led us round Fort Collins to visit some breweries we knew of and some that were totally new – like Funkwerks. Back in 2011 Funkwerks had recently opened an at the time they were housing another brewery that were to make a name of itself – Crooked Stave. Already during their first few years they have won several medals for their beers and been part of what I like to call the new US Belgian brewery tradition, breweries in the states that focus only on Belgian beer styles – and who does it good. When I got hooked on the craft beer thing about five years old most US Belgian inspired beers tasted like weak copies with little or no similarity of Belgian beers. Much have happened and more and more breweries start up, and eventually pass the Belgian breweries that used to be the forefront runners when it comes to certain beer styles. As we are now going back to Denver for 2013 Great American Beer Festival we plan to take the same trip north to Fort Collins and hopefully sit down in Funkwerks neat little brew pub to enjoy some beers and their tasty cheese platter. Thus it is only natural for us to ask Gordon Schuck, the one half of the team that started the brewery to see what has happened since we last visited.

MankerBeer (MB): The Funkwerks public opening party was held on February 1 (which happens to be my birthday) 2011 – But the Funkwerks story started earlier than that, how did your brewing career start and how come it led to the birth of Funkwerks?
Gordon Schuck (GS): I started homebrewing in 2003 and immediately fell in love with Belgian beer in general and Saison in particular. I also began competing in homebrew competitions to get feedback on my beer and immediately started winning medals. Ultimately, in 2007 I won the gold medal at the National Homebrew Competition with a Saison. This was the turning point when I decided to pursue professional brewing and open a brewery. I met my future business partner, Brad Lincoln, at Siebel Institute where we were both studying Brewing Technology. When we decided to open a brewery together it was only natural to focus on Saison.

MB: We visited the brewery in the fall of 2011 and had a great time sampling beers and cheese, what has happened since then?
GS: In 2011 at the Great American Beer Festival we won a silver medal for our Saison. This was a big honor because it is the largest beer competition in the United States and attracts the top breweries in the country. Last year the pressure was on to prove that 2011 wasn’t a fluke. Well, we won the Gold Medal for our Saison and a Gold Medal for Deceit, our Belgian Golden Strong, and title of 2012 GABF Small Brewery of the Year. Needless to say, we were ecstatic. Since then things have exploded. We have expanded distribution in three states and are currently planning an expansion that will double our production in early 2014.

MB: This will be your fourth year at Great American Beer Festival, has the possibility to attend the festival helped you and other “younger” breweries to introduce yourself to a wider audience?
GS: GABF is great for small up and coming breweries because it really is a level playing field for all breweries. The focus for the attendees is about quality of beer and not quantity of production.

MB: More American breweries seems to be focusing on all-Belgian beer styles, what is key to brew high class Belgian beers?
GS: Belgian beers are unique. In no other brewing country are the styles seen as guidelines rather than rules and as such there is quite a bit of overlap. As a brewer, I love the ability to be creative and brew my beer rather than adhere to strict rules. Also, Belgian beers are at once complex and flavorful, yet balanced. This is what separates the great Belgian beers. Have a vision of what you want the beer to be, use a wide pallet of ingredients, layer flavors that complement each other, strike a harmonious balance, and ensure a dry finish.

MB: The number of US craft beer breweries has now reached it’s highest number ever, what is the most important lessons for all up-and-comers to be able to establish themself on the American craft beer scene?
GS: My advice to new breweries is to get as much experience and knowledge as you can, have a solid business plan, concentrate on a niche, and always strive for higher quality. Having deep pockets doesn’t hurt either.

MB: I remember that when biking around in Fort Collins there seemed to be an endless interest in craft beer, why do you think so many great breweries have found their home in Fort Collins?
GS: I think it’s a matter of culture. Odell Brewing Company and New Belgium Brewing Company are the pioneers of the brewing industry and have created a culture of appreciation for craft beer in Fort Collins. The fruits of their labor has created a new generation of breweries. I don’t think we could have been as successful carving out a niche like ours anywhere else. That and the water. We have great water.

MB: What or who has been the most important inspiration for you and Funkwerks?
GS: There have been many but if I have to pick one it would be Pierre Celis and Celis White beer. That beer changed the way I thought about beer and ultimately led to where I am today.

MB: Earlier this year you brewed a collaboration with Bill Beymer of Odell Brewing Company and Peter Bouchaert of New Belgium Brewing Company (Fort Collins Collaboration 2013), do you have any dream collaborator/-s that you would love to brew with?
GS: Of American Breweries, I’d love to collaborate with Vinnie Cilurzo (Russian River Brewing Company), Tomme Arthur (Lost Abbey), or Steven Pauwels (Boulevard Brewing Company). Also, any of the Saison brewers in Belgium. That would be a dream come true for me.

MB: What will happen in Fort Collins during GABF, any bar/brewery events that you would recommend?
GS: GABF week is very busy in Fort Collins. Every brewery in town has brewery tours and the beer bars have special events so you can’t go wrong anywhere. If you can only do one, Mayor of Old Town does a tap takeover of all Northern Colorado breweries so it’s a great place to try a wide variety of what our region has to offer.

MB: For all GABF-debutants, what should one think about and/or not miss at GABF?
GS: Do some research and have a game plan for GABF. There are a lot of beers there you may not have a chance to try again so do your homework. Pace yourself and don’t forget to drink plenty of water.

MB: Could we get an idea of what cool brews will be poured at GABF?
GS: We will have our medal winning Saison, Tropic King Imperial Saison, Deceit Golden Strong, our White beer, and a Quadruple we’ve been working on.