INTERVIEW CONTINUED FROM PREVIOUS PAGE

What are some of your most satisfying moments in working with beer?

As with most brewers, I think the most satisfying moments come when others try and enjoy the fruits of our labor. The camaraderie of the brewing industry is also incredibly satisfying. There are so many really great people to work with and be around, all across the industry. I’ve found brewers to be incredible welcoming no matter where you are.

What’s an aspect of beer culture that you’ve found in another city or country that you’d like to see more of in the Bay Area?

The Germans have a much stronger culture of beer presentation and ceremony than we do in the U.S. The U.S. craft beer culture is far more inventive and creative than German beer culture as far as the actual beer itself, trying new flavors and style with no inhibitions, but they have us beat on presentation. I would like to see that respect for the art of presenting beer: individual glassware for different beer, not only beer types but breweries and occasions. Glasses should highlight the color of the beer, the foam, the aroma and be pleasing to the eye (and never rinsed with chlorinated/sanitizer water!). One of my pet peeves is the standard shaker pint used in most bars; it is a terrible glass for beer, designed to kill foam and eliminate aroma. The only thing it is good for is serving liquid quickly, washing quickly and stacking. If we could eliminate the shaker pint from the craft beer culture it would be a wonderful day.

When you’re not drinking Trumer Pils, what beers do you enjoy drinking? Also, where do you prefer to drink those beers?

When I’m out and about I always ask the staff what beers are popular and selling well. I like to drink whatever is brewed locally, and also whatever is fresh and moving fast through the taps. The style will depend on my mood and what food I may be ordering. I prefer drinking beer out of a glass… unless there is no glass available. I certainly enjoy good beer from a can when I’m out in the woods (and pack it out of course).

Who are some other people in the beer community that you look to for guidance, advice or inspiration?

I keep in touch with colleagues from my time in Germany. There are so many great brewers out there doing good work that it is hard to pick out certain people. I’m quite engaged with the Master Brewers Association of the Americas, an association of professional brewers who have a mission to provide technical education and disseminate knowledge for those who make beer for a living. We have regular technical meetings and I’ve always found those meetings to be great places to learn more about the craft and get inspired, and everyone there is generally very open, frank and friendly. There is always something new to learn and ways to improve what we do, and by and large brewers are ready to help each other out.

What will it take for you to consider the work you’ve done with beer a success, if it isn’t already?