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What would you ask a hop queen?

Mona EuringerNo, seriously.

Next week judges stream into Chicago to taste their way through 3,500 or so entrants in the World Beer Cup and soon they will be joined by thousands of brewing industry members for the Craft Brewers Conference.

I expect only the toughest will make it up Saturday morning for “Brewing Belgian White and Wit Beers,” the panel I’ll be moderating. Fortunately there will be many more exciting moments. First up, Wednesday afternoon is a chance to meet the Hallertau hop queen, Mona Euringer. She’ll be in Chicago along with members of the German Hop Growers Association.

She’ll give a brief talk about life on a hop farm and also be around for the trade show Thursday and Friday. Last year the hop growers caught some grief when it was suggested Nicol Frankl, the previous hop queen, was invited along only because she has a pretty face.

Not true. “To be elected hop queen, you have to have grown up and helped work on a hop farm all of your life, you have to know hops, hop farming, and all the machinery involved,” said Eric Toft, brewmaster at Private Landbrauerei Schönram, who doubles as a representative of the hop growers.

I promise to find out just how much she knows. So if you have a question you want asked please leave it as a comment. As long as it’s not rude I’ll ask her.

The hop growers will also be serving a variety of beers. Toft wrote the recipes and Victory Brewing in Pennsylvania made the beers. They will include three different Belgian-style pale ales — each brewed with a single German aroma hop varieties: Hallertauer Mittelfruh, Smaragd, Hersbrucker — a new Bavarian-style pale ale, and a tripel hopped with Saphir.

I promise to ask questions first and drink beers later.

Trader Joe’s beer wins international award

Eric ToftWe’ll get to the Trader’s Joe beer in a moment, but first other news from Nuremberg, where the European Beer Star Awards were handed out today.

American breweries won 25 medals, second only to Germany. Boston Beer (Samuel Adams) grabbed four, including one gold, while Oregon breweries Deschutes and Caldera won three each. Deschutes took gold for Bachelor ESB and Abyss, while Caldera had the top IPA, besting Firestone-Walker’s Union Jack (which has been winning everything recently, including this competition in 2008). Sixteen different American breweries won medals.

Personally, I was delighted to see Surtaler Leicht from Private Landbrauerei Schönram in Bavaria win gold as a European Light Lager. It captured the silver last year and I waxed romantic about it for Session #25. Schönramer Pils — I highly recommend the unfiltered version at the restaurant on the brewery grounds — also won gold.

As I’ve mentioned before Schönram brewmaster Eric Toft (pictured here) is a native of Wyoming.

OK, back to Trader Joe’s. Mission Street Honey Blond — brewed by Firestone-Walker — won the bronze in the Specialty Honey category, finishing behind Samuel Adams Honey Porter and Dogfish Head Midas Touch. At $5.99 a better deal than Two Buck (really Three Buck) Chuck, I think.

 

Is your brewer an artist?

It starts with a quote from Louis Nizer, the famous trial lawyer and author. He said:

“A man who works with his hands is a laborer; a man who works with his hands and his brain is a craftsman; but a man who works with his hands and his brain and his heart is an artist.”

Don Russell paraphrased Nizer to begin a column about making a case for extreme beer. Along the way he wrote:

Beerwise, the most inspired brewers are not just craftsmen, they are artists.

If there is an avant-garde movement among these brewers, then it is extreme beer.

And later, “Session beers, I’m afraid, are Norman Rockwells.” This led to a flurry of discussion at Seen Through a Glass about *xtr*m* beers and session beers, but only a little about brewers as artists.

Brewer at workSo what about that? And who to ask? How about brewers? I printed out part of Russell’s column and took it to the recent Craft Brewers Conference in Austin. I showed it to a dozen brewers along with another old saying that farmers make wine and engineers make beer.

I asked them to choose one of four words to describe themselves: artist, artisan, engineer or farmer.

Eight chose artisan, four chose artist. Most also said it depends on how you read the definitions.

“Since artisan essentially takes in artist, then artisan is appropriate,” said Garrett Oliver of Brooklyn Brewery.

Matt Van Wyk of Flossmoor Station Brewing, a school teacher before he was a brewery, suggested a fifth choice. “Some brewers are just producing a product for profit,” he said. “I lean toward artisan.”

Steve Parkes, the brewer for Otter Creek and Wolaver’s Organic Ales, picked artist, “By this definition.” Parkes is also the owner and lead instructor of the American Brewers Guild. Does that mean he’s in the business of training artists?

“No, artisans. The artistic component needs to come from them,” he said. “I can’t train that. I can give them the tools, but I can’t teach inspiration.”

Tony Simmons (call him an artisan) of Pagosa Springs Brewing told an interesting story. He was in a class at Siebel Institute with a woman who worked at Miller Brewing. Out of curiosity, not intent, he asked her what it would take for him to get a job brewing at Miller.

“You couldn’t,” she told him. “We hire engineers and train them to brew our way.”

John Graham of Church Key Brewing was part of the conversation. “On tours I tell people it is half heart, half science. You have to follow the rules,” he said. “I’m definitely not an engineer.”

We decided we might have to track down a German brewer to find an engineer. But that’s wouldn’t be Eric Toft, a native of Wyoming who now brews at Private Landbrauerei Schönram in Bavaria.

“I got into this because I thought it was artisinal and connected to agriculture,” he said. “You still need to be an engineer to run a brewery.”

Matt Brynildson of Firestone-Walker Brewing made it clear he envies Toft. “I would call myself an artisan, but I totally wish it could be more farmer,” he said nodding toward Toft. “Or to be as connected as he is.”

Toft regularly visits farms where his hops are grown and others that produce barley for his malt. All are less than 200 kilometers from the brewery. He uses a single barley variety – Barke – without regard to yield or how easy it is to grow (always a consideration for malt companies), paying farmers more if necessary to get what he wants (flavor).

Toft was in Austin helping the Association of German Hop-Growers and the Halltertau Hop-Growers Association. They advertise hops as the “spirit of beer,” but I’ve also seen hops referred to as the heart of beer or the soul of beer. Others call malt the soul of beer.

Does your beer even have a soul? Do you care? The answers could be no, and no. That’s fine. But I suspect if you said yes the fact it is brewed by artists or artisans might be as important as the ingredients used.

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