Written by Brandon Jones for embracethefunk.com
One of the great things about writing this blog is getting the chance to talk candidly with brewers I respect. Having brewed a good number of sour/wild beers myself (even on my smaller scale) I know how labor intensive and how much patience you need to have as the beer and yeast go through their wild journey. It’s difficult work brewing these styles, but what is certainly just as wild/difficult if not more is the brewer’s journey. Meet Brad Clark the head brewer at Jackie O’s in Athens, OH. Brad’s very cool story of how he ended up brewing some of the finest sour and Brett beers in the USA plus some great brewing tips from this accomplished brewer in 3…2…1…(sorry the TV news in me comes out at the weirdest times)
ETF-What beer and when was your sour beer epiphany moment?
Brad- For me that was in 2007 when I was in Chicago attending Siebel. On Sundays I would go to The Map Room to look over my notes, do some reading and drink a bunch of great beer. The always had Rodenbach Grand Cru on draft. So it was that first Sunday I had it probably 2 or 3 beers in and it just blew my mind! So for 5 consecutive Sundays after that I consumed many glasses of Rodenbach Grand Cru. That’s when I knew I had to figure out how to do something like this or at least just understand it more. So Grand Cru was the one.
ETF-Was attending Siebel your first experience in the pro-brewing world or had you brewed somewhere else before?
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