author interview Archives – PorchDrinking.com
The revised and expanded edition of Josh Bernstein’s The Complete Beer Course: From Novice to Expert in 12 Tastings Classes comes out June 6 from Union Square & Co., and is less an updated edition than an entirely new vision of the original concept. The title was first published in 2013, and a lot has changed in craft beer in the last decade. From the explosion of brewery openings between 2012 to 2014, to the emergence and subsequent dominance of Hazy IPAs, to long-needed (and ongoing…slowly) internal culture changes, craft beer in 2023 is hardly recognizable from the industry Bernstein covered ten years ago.
A new chapbook by Scratch Brewing co-founder and brewer Marika Josephson lays out a blueprint for what it means to run a true farmhouse brewery in the 21st century.
“There is an ironic disconnect in craft beer in which drinkers care a lot about beer being made locally but don’t know or don’t care about where the ingredients themselves are from,” said Josephson when I interviewed her for a story for Civil Eats in November 2017.
The quote could serve as a thesis statement for her new chapbook Keeping the “Farm” in “Farmhouse Beer”, published by Good Beer Hunting in 2018.
While India Pale Ale has more sub-styles than perhaps any other family of beers, most of them are minor deviations from a central theme. When we order an IPA, we usually expect a lot of hops (though how that presents on the palate has morphed somewhat in recent years), not a whole lot of malt, unobtrusive yeast and not much else. Industry vet Dick Cantwell thinks the style has plenty more room for creativity than that simple formula, however. In Brewing Eclectic IPA: Pushing the Boundaries of India Pale Ale, the Magnolia Brewing chief and former Elysian Brewing brewmaster opens up a world of possibilities for craft beer’s most popular style.
For beer writer and historian Stan Hieronymus, brewing local means more than just using attention-grabbing, wild ingredients like dandelions and tree bark; it means looking at the complete agricultural picture of a region as it relates to beer. That certainly includes those aforementioned esoteric additions but also encompasses workhorse fermentables like corn and rice, which were looked down upon in craft circles until recently.