Sean Lewis, author of WE MAKE BEER: Inside the Spirit and Artistry of America’s Craft Brewers
TasteTV chats with Sean Lewis, author of “WE MAKE BEER: Inside the Spirit and Artistry of America’s Craft Brewers.”
As the publisher describes, “Sean Lewis sets out on a cross-country journey into the heart—and the art—of American beer making. On the road, Lewis discovered a passionate community of people who put their souls into their work and who view brewing as an extension of themselves. Although diverse on the surface, Lewis found that these like-minded craftsmen were united by common values: they’re people who aren’t afraid to speak their minds, who see their competitors as cherished friends, who take joy in their work and who seek the same kind of balance in their lives as they do in the barrels they brew.”
TasteTV: Apparently you love beer, what started the love affair?
SEAN: I liked beer about as much as every college kid did, but I really fell in love with it once I started brewing it. My girlfriend, now my wife, bought me a home brew kit for Christmas during our first year in Boston together, and the more I researched and read about beer the more it made me want to try all these things that sounded so amazing. It helped to be living in a great beer city like Boston where so many great beers from all around the world were available.
TasteTV: What was the point of writing a book?
SEAN: I had been profiling brewers and breweries for BeerAdvocate Magazine on a monthly basis, but I kept running into issues trying to keep my pieces to 1,200 words. There was so much more to the people I was covering than the constraints of a magazine article allowed me to explore, so this was an opportunity to dive deeper into the backgrounds and stories of the people in the industry.
TasteTV: How long did it take to complete?
SEAN: The process began in 2010, I got the deal with St. Martin’s Press in November of 2011 and it was published in 2014 — so about four years.
TasteTV: So what do you want the reader to come away with after finishing it?
SEAN: Whatever anybody gets from this is up to them. I hope they enjoy it and I hope it makes them consider going out to their local brewery or beer spot for a drink.
TasteTV: What are some of your favorite types of beer?
SEAN: I can never answer this question. For the most part, I like beer to be well-balanced and well-made. Sometimes I like a beer that’s going to challenge me and draw me in with layer after layer of nuanced flavors and aromas — but typically I just want something that’s going to taste great and let me get on with my day. I love drinking beer, but I love drinking beer with friends. The best beers are the ones that pair nicely with a good conversation.
TasteTV: Who is doing exciting things in the craft beer area, in your opinion?
SEAN: My West Coast bias is going to come out here, but I’ll say Firestone Walker Brewing in Paso Robles and Lagunitas Brewing in Petaluma and Chicago are exciting for two different reasons. I love Lagunitas’ beers, but what I find fascinating about Lagunitas is how it moved into Chicago with a second production facility that, for now, is on a constant course of growth. I’m curious to see just how big craft beer can get in America, and I think Lagunitas will be among the biggest of the craft brewers in the next decade — probably sooner.
As for Firestone Walker, it is also growing, but certainly slower than Lagunitas. Brewmaster Matt Brynildson has been making some of the best beer in the country for several years now, and that brewery has a bright future as long as he’s a part of it.
TasteTV: Are there any developments in the field that you find very exciting?
SEAN: There are always trends to keep up with. A while back it was a hops arms race with who could make the most bitter beer. We’ve seen similar things with barrel-aging and now a lot of breweries are experimenting with making so-called wild beers with different strains of yeasts and bacteria. None of that stuff really gets me too jacked up. I’m more excited to see the development of young brewers and I get excited about seeing smaller local breweries making good beer and a little bit of money.
TasteTV: Do you have advice for anyone wanting to get in the business?
SEAN: If someone wanted to get into brewing, they should talk with their local brewer. I’d tell them to start brewing at home as well. If they don’t like the work and cleanup that home brewing entails, they’re going to hate getting into tanks to scrub off residual proteins and they’re probably not going to like spending the better part of their morning with a hose and a squeegee.
TasteTV: What about tips for those who just want to drink?
SEAN: Polonius said it best: “To thine own self be true.” Don’t let me or anybody else tell you what to drink. Definitely get out there and educate yourself on what you’re drinking and what’s available in your area — but don’t take a writer’s word about what you should be drinking. Drink what you like.
See We Make Beer on Amazon.com
Viewers Choice Winners announced for 6th Annual TASTE AWARDS
On a starry night in Hollywood, the Viewers Choice award category winners were announced at the Egyptian Theatre for the 6th Annual TASTE AWARDS. They joined the other talented award winners, honorees, and Hall of Famers this evening on the red carpet.
The celebrity presenters this evening included Alie and Georgia (Cooking Channel, Food Network), Bobby Bognar (History Channel, Bio Channel), Andres Izquieta (Esquire Network), Michelle Harris (ION Life Network), Chef Ashley James (Public Television, Four Seasons), Kara Birkenstock (Myx TV), and Jolene Sugarbaker (YouTube).
Viewers Choice Award winners were selected by thousands of fans voting online. They are:
BEST FOOD PROGRAM: WEB – Joy of Baking
BEST FOOD TRAVEL SERIES: WEB – Cooking for Dads
BEST HOME CHEF IN A SERIES – Joy of Baking
BEST FOOD OR DRINK RADIO BROADCAST – America’s Test Kitchen Radio
BEST FASHION OR DESIGN: WEB PROGRAM OR VIDEO – Fashion News Live
BEST COMEDY – Dish It Out!
BEST FEATURE-LENGTH FILM OR DOCUMENTARY – Chef
BEST ENTERTAINMENT NEWS SERIES – TELEVISION – E! News
BEST INSTRUCTIONAL WEB SERIES – Joy of Baking
BEST MINI FILM OR DOCUMENTARY – A Taste of Fate
For more information, visit www.TheTasteAwards.com
Cult Merlots shine at Napa Valley Film Festival’s homage to “Sideways”
In honor of the film, “Sideways,” which romanticized wine tasting, elevated Pinot Noir, and looked askance at Merlot, this year’s Napa Valley Film Festival held a special Merlot Panel, as well as a Merlot Tasting event called “We’re Drinking Merlot!”
The panel was moderated by Sean Quinn, the NVFF Wine Program Manager, and included panelists Jim Laube (Editor, Wine Spectator magazine), Tom Rinaldi, Chris Carpenter (Winemaker, La Jota), and Hailey Trefethen (Trefethen Family Vineyards). Warming up the well-helled crowd was the “How to Taste Like a Pro” seminar presented by MaryAnn Worobiec, Senior Editor of Wine Spectator magazine. These events honor not only the role of merlot in the film “Sideways“, also the positive impact that “Sideways” had on the increase in quality and palate of today’s Merlots.
DARK DINING at Joya’s Chefs Table
Recently TasteTV had the pleasure of hosting a special Dark Dining event (www.SFDark.com) at Joya Restaurant and Lounge in Palo Alto, California, home of Stanford University and a multitude of tech startups.
The Dark Dining event was at the Chef’s Table of Executive Chef Fabrice Roux, of Joya. Fabrice is a very talented chef who has worked for years in San Francisco, France, Las Vegas, and other locales. Joya under his cooking has become the culinary hot spot of Palo Alto.
Fabrice prepared four courses for the dinner party, however he went even further by making each course actually 3-4 different items. As the diners were not able to see their food, this allowed him to challenge their tasting abilities in guessing the ingredients, textures, and finally, the dish. It was a delightful opportunity for the diners to talk with directly, as well as with each other… without being able to see a thing.
Wines served as pairing were Charles Krug Chardonnay, 2012 Sokol Blosser Willamette Valley Pinot Gris, Victor Vineyards Lawson Ranch Chardonnay, and for dessert the Chocolate Shop Sparkling Wine (“red wine with chocolate notes and festive bubbles”).
CHEF FABRICE ROUX’S DARK DINING MENU:
First Course (“Amuse Bouche”)
brentwood sweet yellow corn soup shooter parmesan cheese organic popcorn
Second Course
bay scallop aguachile ceviche/ chorizo corn dog cheese mustard sauce/ caramelized apple and morcilla
Third/Main Course
pan seared walu served with roasted spaghetti squash / mary ‘s rocky junior chicken breast served with chow mein jerk sauce/ roasted pork filet mignon with spaghetti cuban sauce
Fourth/Dessert Course
Deep fried arroz con leche with dulce de leche caramel / chia mango parfait with cilantro / molted chocolate cake with black berry
Nominees and Honorees Announced for 6th Annual TASTE AWARDS