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.

Inte sedan Sigtuna släppte den fina mörka IPAn Prince of Darkness har vi haft en stabil svensk mörk IPA som inte är på tok för besk, bitter, bränd, kraftig eller berikad med det klassiska “extra allt”. Förens nu. Vad jag gillade med Prince of Darkness var att den balanserade upp det mörka, rostade och lite bittra med baddande sötma och fruktighet. När Dugges nere i Göteborg då går ut med att en ny mörk IPA skall släppas är det oundvikligt att lyfta på ögonbrynen, hur kommer den vara? Ölet som kostar 24,70 kronor för en flaska lanserades i samband med att årets höstnyheter dök upp på Systembolagets hyllor och går att finna i de flesta butikerna.

Dugges har sedan 2010 fått klart de sista bitarna på den expansion som gör att de kan öka sin produktion från 1.5000 till 8.000 hektoliter per år, den har också gjort att de utökat sin personalstyrka. I denna ingår deras senate tillskott, Robin Andersson som nu fått skapa denna 7% starka öl. Något vi kommer att vara tacksamma för.

Dugges Hopblack!

Utseende: Mörk, klart rödbrungyllene vätska med mörkare beigefärgat poröst skum.
Doft: Doften har den härligt brända skepnaden av humlekottar och granskott som döljer både söta kottar och fruktighet under kåpan. Det stannar inte där utan sveper du runt ölet ett par gånger i glaset öppnar mer humlefruktiga toner upp sig tillsammans med söt- och saltlakrits, mint och rostat kaffe.
Smak: Medelstor munkänsla med bra kolsyra. Inte fullt så bränd humlekotte eller den torra, strama och ibland svåra bitterheten mörka IPAs kan ha. Hopblack! ger ändå en bra mörk twang i smaken tillsammans med mörk rostad malt, fina omogna frukter, grapeskal och mörka bär. Balanserat.

Betyg? – Bättre-. Riktigt bra mörk IPA som är snäll nog för de som just börjat våga sig ut på de lite annorlunda IPA-markerna, men som ändå ger tillbaka till alla de som glatt svingat sig ut från allt vad trygghet i ölstilar heter. Bra pris på en bra öl som jag säkert kommer att gå tillbaka till igen.

Idag släpps det en hejdrundrande massa goda öl på Systembolagets hyllor och i deras beställningssortiment. En av ölen som kommer i beställningssortimentet, men också lokalt på Systembolaget i Kristianstad, Åhus och Hässleholm är Klackabackens Bourbon Porter. För exakt 2 månader sedan provade jag deras lager, Originalet samt deras IPA som båda fick rätt höga betyg och bra omdömen så förväntningarna på deras bourbonlagrade porter var rätt höga. Portern på 8% alkoholstyrka är byggd med choklad- och två sorters karamellmalt och har lagrats i fyra månader på bourbonfat. 39,90 svenska enkronorsmynt kostar en flaska på 33 cl, inte alltför mycket om du jämför med liknande öl. Visst är Klackabacken kanske nya för dig, men för dryga hundralappen får du prova på en var av deras tre olika öl de har i sortimentet – det är det värt! De hälsar också att de har ordnat en ny leverans av ölen till Sytembolaget varpå alla ölen nu åter ska finna på lager. Vill du veta mer om bryggeriet så håll er uppdaterade genom deras Facebooksida.

Klackabacken Bourbon Porter

Utseende: Mörkt brunfärgad vätska fyller upp glaset för att prydas av ett ljusbrunt, kanske lite poröst skum som falnar ihop till ett litet lock.
Doft: Härligt med en öl som doftar elegant och återhållsamt hellre än kör på för hårt med ekfat eller med en alkoholstyrka som bryter igenom för obalanserat. Doften av rostade kaffebönor ger dig först intryck av torr, rostad malt med drag av choklad medan bakgrunden har tyngre rostad malt och en fylligare touch av ren bourbon med sin kryddighet och sötma. Kommer att tänka på julöl utan att riktigt veta varför? Kanske är det de välrostade, torra inslagen.
Smak: Lätt till medelstor munkänsla med bra kolsyra. Det är både fylligt och smakrikt men samtidigt tunnt och lite stramt vilket ger portern en variation men också balans. Jämför en 14% stark imperial porter med massvis med choklad och fatkaraktär mot en 6.5% stark, något torrare porter – Klackabacken Bourbon Porter har lite av smaken från den första men slutar i den andra. När ölet värms upp kommer mer av bourbontonerna fram, men förvänta dig ingen bourbonchock. Härlig eftersmak där du långsamt finner mild bourbon med aningen kryddig trätunna och nätta toner av vanilj.

Betyg? – Bra+/Bättre-. Det här är väldigt bra (särskilt för ett såpass litet och ännu inte etablerat bryggeri) och framförallt prisvärt, därav det lite högre betyget. Det börjar rejält men dras åt och slutar snällt, torrt och fint. En öl jag vill rekommendera, särskilt till de rekommenderade desserterna (mörk chokladkaka eller creme brulee). Jag tycker att de har lycakts få fram rätt sorts fatlagring här vilket inte blir en huvudfokus utan bara bidrager med en till dimension. Liknande öl tappar lite vad gäller kraft och smak, de blir lite tunna, ibland också syrliga efter en stund. Detsamma händer till en början här med, men sedan kommer sötman och fylligheten som Batman och Robin och återupplivar ölet och ger det mer kropp igen.

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.

Hur skall man kunna summera dag ett av en av världens största ölmässor? Vilka bland de flera tusen ölen ska jag lyfta lite extra eller har jag haft chans att prova? Det är såklart ett tufft jobb att hänga runt på en ölmässa. Det är alkoholhaltiga produkter det rör sig om och det är väldigt många av dem. Mitt tips och det jag själv kör på är att ha med en vattenflaska som ni fyller på, ofta. Utöver det kan det vara fiffigt att ha med ett lite mindre provglas av whiskystorlek och be att få vissa tyngre öl i “half pours”, mindre öl men mindre risk att fastna med ett halvfyllt glas du har betalat en femtiolapp för och som du känner att du inte kommer orka avsluta. Bättre då att prova fler och sedan prova mer av det du faktiskt gillade.

Vad gillade jag och vad vill jag rekommendera? Om vi kort flikar in att det var förhållandevis få av de runt 100 olika öl jag provade igår som fick väldigt höga betyg, många fick ett väldigt bra “bättre” och “bättre+” i betyg. Däremot är genomsnittet i år mycket högre än tidigare år och det märks att svenska bryggerier har satt en högre kvalitet och att vi får in bättre utländsk öl – kul!

Bland svenska bryggerier måste ni prova Mohawk och Brekeriets samarbete Collab à Trois som serveras i deras båda montrar, en frisk IPA med bra smak från brettanomycesen. Kunde kanske haft lite mer beska och fruktighet i sig, men det var väldigt bra. Lika bra, om inte bättre var Argouse, Brekeriets havtornsöl som så snabbt sålde slut på Systembolaget. Oavsett om ni köpte ölet eller ej så kommer ni bli lyckliga om ni provar den på mässan, en av de bästa ölen igår.

Annars är det mera skånskt i Malmö Brygghus jag tycker ni ska prova. Canned Wheat är en av de bästa svenska ölen just nu och deras 3 drar starkt åt Averys mästerliga Hog Heaven. Det är också värt att investera i var sitt glas av Grand Crew 2011 och 2012 för att jämföra vilken årgång av denna svenska lambic man föredrar, vi var eniga om att 2012’an hade en trevligare syra, lite mindre beska och kändes skönare.

Vill ni ha mer humle, vilket ni vill ha så ska ni prova Epics Hop Zombie i Galateas Craft Beer-hörn. Humle, mer humle och så lite mer humle. Riktigt gott och lätt att vilja ha mer av. Är den påkopplad bör ni också prova Summer Wines romlagrade imperial stout, Calico med allt från smak av ingefära, muskot, rom och jultomte – galet, kraftigt men rätt gott. På andra sidan montern hittar ni S:t Eriks och vill ni förvånas så kommer ni garanterat att göra det när ni provar Jessicas nya Raspberry Imperial Stout som hon bryggt hos Thornbridge och som snart kommer på Systembolaget. Lättare än ni kan förvänta er, mer hallon än ni kunnat hoppas på och en härlig släng av lakrits och chokladpralin.

Inte långt därifrån har ni Brewers Associations monter där ni förutom Rogues Beard Beer bör prova allt. Ja, jag skrev det – allt. Som jänkarölsfantast är det tjänstefel att inte lyfta fram bredden på de öl som finns. Firestone Walker Parabola, Sucaba och Double Jack är världsklass, Lakefronts 25th Anniversary med aprikos var riktigt smaskig och Engel Weisse från Elevation är en berliner weisse som ger mersmak. Ciscos pumpaöl här på bilden kanske inte var den godaste ölen, men jag är helt förälskad i den gulliga labeln. Öl från Dogfish Head, Ska, No-li och så vidare gör inte montern tråkigare.

Innan vi lämnar Hall 1 vill vi dock ge ett stort utropstecken för Monks Cafés monter- ölen från Struise, De Molen, Alvinne och deras egna produkter är av väldigt hög klass och flera av ölen som huvudrbryggaren på Struise, Urbain häller upp är svåra att inte fastna för som “endast denna öl för resten av kvällen”. Alvinne var länge ett av belgiens roligare bryggerier och jag provade mycket från dem innan de fick kvalitetsproblem och en infektion i bryggeriet varpå det skulle ta ett par år innan de nu är på fötterna igen. Från dem bör ni prova Mano Negra Chili och samarbetet med Stillwater, Wild West – väldigt udda öl båda två.

Inne i Hall 2 ligger ett litet rum med små svenska mikrobryggerier med nyheter som Adelsö, Nääs, Flying Brewery med flera så vill ni prova på lite nytt svenskt så är det dit ni bör bege er. I samma hall kan ni längst upp och längst in även finna Akebono som förutom japansk Hitachino Nest har ett enormt utbud av Saké. Vi körde igenom en provning av flera sorter och både jag och M2 imponerads över hur likt tillverkningsprocessen var och hur brett spektra av smaker, dofter och intryck du kunde få. Ta en tur dit för lite välbehövlig vila och för att erbjuda smaklökarna lite andra upplevelser än öl, öl och mer öl.

Vi kom inte riktigt längre än så igår innan vi valde att ta vårt pick och pack och bege oss hemmåt. Idag blir det mer fokus på Brill & Co, Wicked Wine och Cask Sweden vilka alla brukar kunna leverera på SBWF. Jag hoppas att vi ses i vimlet, håll utkik efter en skäggig dåre i Hooch-tshirt.