S1E3 // Strategic Shifts, Sustainable Grains, For The Love of Beer & Travel, Pilsners Pair With Fish & Chips

Body By Beer Sipisode 3: Interview w/ Campbell Hawk, Travel Planner and Craft Beer Enthusiast, Airing 11/15/2023

*Sound of beer pouring

Chelsea: "Greetings, fellow beer connoisseurs! It’s another beautiful day on the 'Body By Beer' podcast. I'm Chelsea Rhoads!

Liz: "And I'm Liz Hess! Today, we've tapped into something special for our 'Hop-Topic' interview."

Chelsea: "That's right, Liz. We're chatting with the globetrotting, hop-hopping, travel planner, and craft beer enthusiast, Campbell Hawk. But first, a quick frothy sip of BREW-NEWS!"

Interlude - Brew News Jingle

[Brew News Segment]

1. Kernza, the climate friendly grain enticing Colorado breweries: shout out to @aspenpublicradio

1. The Future of Farming and Spirits: Kernza's Rise in Colorado

1. Innovation at Denver Distillery: General Manager Chris Anderson-Tarver is experimenting with Kernza-based whiskey, a new grain that promises environmental sustainability. Shout out: @DenverDistillery for pioneering with Kernza whiskey. Unique Qualities of Kernza Whiskey: Despite being immature, the whiskey exhibits unique flavors, indicating potential for a high-quality spirit. Kernza’s Environmental Edge: A perennial grain, Kernza improves soil health, prevents erosion, and requires less input, potentially revolutionizing agriculture. Shout out: @TheLandInstitute for their groundbreaking work in developing Kernza. USDA Investment: A nationwide study by the USDA aims to understand Kernza's agricultural and commercial viability, hinting at large-scale transformative potential. Challenges and Promise: While Kernza is costlier and lower yielding than wheat, its environmental benefits and market potential, especially within craft brewing and distilling, are promising. Shout out: @USDA for their comprehensive research efforts. Local Farming Initiatives: Colorado farmer Todd Olander is trialing Kernza cultivation, signaling a growing interest among farmers. Shout out: @ToddOlander for being a front-runner in Kernza farming in Colorado. Brewing and Distilling Interest: Both Odell Brewing and Denver Distillery are exploring Kernza for its sustainability and flavor profiles. Shout out: @OdellBrewing and @DenverDistillery for incorporating Kernza into their craft beverages. Market Response: Craft beer enthusiasts at Odell’s Sloan’s Lake Brewhouse enjoy Kernza brews, indicating a positive consumer reception irrespective of the grain's environmental story. The Road Ahead: The adoption of Kernza by the agricultural and brewing industries is still in its early stages, but its potential impact on sustainable farming and the creation of unique spirits and beers is undeniable.

** thoughts on the grain? Questions about agriculture? 

1. Cornell University Highlights Health Risks in Non-Alcoholic Beer

1. Health Alert on Non-Alcoholic Beer: A study from Cornell University reveals a hidden health danger in non-alcoholic beer, linking it to the potential growth of harmful bacteria like E. coli and salmonella. Study Parameters: Microbiologist Randy Worobo spearheaded the research, analyzing how factors like acidity, storage temperature, and alcohol content influence bacteria growth in different types of beer. Findings: Non-alcoholic beer is particularly vulnerable to bacteria due to the absence of alcohol, which usually serves as a disinfectant. Refrigeration slows but does not eliminate the risk of bacterial growth. Safety Recommendations: The study suggests pasteurization, sterile filtration, and the addition of preservatives to ensure the commercial sterility of low and non-alcoholic beers. Regular Beer's Clean Bill of Health: Traditional alcoholic beer was found to be resistant to these bacteria, making it a safer and more stable choice for consumers. Industry Implications: Breweries producing low and non-alcoholic beers are urged to review their thermal processing protocols to ensure product safety, a recommendation put forth by Cornell's researchers. Acknowledgment: A shout-out to @CornellUniversity and their scientific team for this crucial food safety research, encouraging safer consumption practices among non-alcoholic beer enthusiasts. As you share this information, it's vital to emphasize both the risks presented by non-alcoholic beer as discovered in the study and the proactive steps that can be taken by breweries and consumers to mitigate these risks. The findings underscore the importance of proper storage and the potential need for additional safety measures in the production of non-alcoholic beers. @men’shealth

*thoughts on the article? Did you know? Any horror stories?

1. In local Colorado news: Strategic Shift: Dry Dock Brewing Partners with Great Divide

1. Strategic Consolidation: Dry Dock Brewing, an 18-year-old craft beer icon, will be closing its Aurora Colorado production brewery, signaling a strategic shift in operations by partnering with another craft beer veteran, Great Divide Brewing. Taproom Preservation: Dry Dock will maintain its presence through its original taproom on Hampden Avenue, ensuring its legacy and connection with customers continue through its small-batch brews and adjacent homebrew store. Production Transition: The bulk of Dry Dock's beer production and packaging will be transferred to Great Divide's facilities in Denver, a move designed to streamline operations and capitalize on Great Divide's larger production capacity. Operational Synergies: This collaboration is poised to enhance efficiency for both brands, with Great Divide planning to produce 7,500 barrels for Dry Dock in 2024 while also gearing up to support sales and marketing efforts. Employee Opportunities: A nod to Dry Dock’s brewery operations director Joe Savage and others who will join Great Divide, although not all employees will make the transition. Real Estate Prospects: @Kevin DeLange and Michelle Reding, co-founders of Dry Dock, are intending to sell the Tower Road building and equipment, ideally to another brewery to continue the craft beer legacy. Adapting to Market Dynamics: Both Dry Dock and Great Divide have experienced the challenges of an evolving craft beer market, with competition leading to sales declines and a need for innovative business approaches. Great Divide's Adaptability: Acknowledgement to Great Divide's owner Brian Dunn for adaptability, as the company previously shifted plans by selling off land intended for expansion and refocusing on its original location. Production Efficiencies: The joint operations will take advantage of Great Divide's 60,000-barrel capacity to not only produce Dry Dock and Great Divide beers but also offer contract brewing to optimize efficiency. Industry Standing: Both breweries hold significant standings as the seventh and eighth largest independently owned craft breweries in Colorado, with a rich history of award-winning brews and a pioneering approach in the taproom-focused business model. This partnership represents a major strategic adaptation for Dry Dock Brewing and a testament to Great Divide's operational capabilities. It's a pivotal moment that reflects the broader changes within the craft beer industry, showing how even established breweries must innovate and collaborate to thrive. Cheers to @DryDockBrewing and @GreatDivideBrew for navigating the tides of change while continuing to serve Colorado's beer aficionados.

Thoughts on the article? Excitement? 

The sound of clinking glasses

Liz: "And now, let’s pull up a barstool and dive into our main segment. Welcome to 'Body By Beer', Campbell!"

Campbell: "Thanks for having me, Chelsea and Liz. {---}

Chelsea: (laughs) "Let's kick things off with a bit about yourself, Campbell. Tell us how long you’ve been a travell planner and craft beer enthusiast. 

Campbell: {---}

Chelsea: {Based on answer follow with one - two questions and/or move the conversation forward}

Campbell: {---}

Liz: What a great story! For those of us craving a long weekend filled with great beer, what’s your top U.S. destination?"

Campbell Hawk: {---}

Chelsea: {Based on answer follow with two questions and/or move the conversation forward} How about globally, Campbell? What’s a surprising destination that’s brewing up something special?"

Campbell Hawk: {---}

Liz: "{Based on answer follow with two questions and/or move the conversation forward} Now, if you had to craft the ultimate brewery road trip, what would be your route?"

Campbell Hawk: {---}

Chelsea: {Respond…} Thanks for sharing, Campbell. That was a really great conversation. Now, shall we see what our listeners have brewing in the Q&A?"

*Q&A Segment Jingle*

[Q&A Segment with Campbell Hawk]

Chelsea: This is fitting for extending our conversation. The main thing people want to know is, How does the craft beer scene in the U.S. compare to that in other countries?

Campbell thoughts. Chelsea and Liz questions and thoughts.

*Sound of beer glasses clinking*

Chelsea: "Alright, beer buffs, it's time for some trivia!"
Liz: "Welcome to the 'Fun Facts' segment where we chat about fun facts about beer!”

[Fun Facts] Chelsea:

1. Do you know what qualifies as a "craft beer"? 

1. According to the Brewers Association, 

1. Small: Annual production of 6 million barrels of beer or less (approximately 3 percent of U.S. annual sales).

2. Independent; less than 25% is owned by a beverage alcohol industry member that does not brew craft beer. 

3. The majority of Americans live within 10 miles of a craft brewer 

4. AND if you hit all these metrics, you qualify for the 3rd Annual SMALL BREWERY SUNDAY.  A day dedicated to supporting local craft breweries, they often have special releases, discounts on merch and local vendors in for you to get your holiday shopping done early! It’s the Sunday after Thanksgiving!!!

1. Did you know that there is a Great American Ale Trail? 

1. Starting in Montana and Travelling South to Arizona, this Ale trail is an approximate 2 week road trip for the craft beer enthusiast. Link included in the comments.
   https://www.visittheusa.com/trip/craft-beer-trail

Chelsea: "It's been a pleasure, Campbell. What do you think of the fun facts? Any fun fact you’d like to throw in? 

Stay with us for a round of 'Brew Bites' where we pair our favorite beer with, well, our favorite bites."

Liz: "And today, we’re highlighting a classic. What's better than a crispy beer-battered fish and a clean, crisp pilsner?"

Campbell Hawk: "Only if I'm eating it beachside!" hehehehe

All: (Laughter)

Brews & Bites Segment:

L: For this segment, we’re pairing a bit of English tradition with Czech tradition.

A crispy beer-battered fish with a clean, crisp Pilsner is a classic combination that appeals to both traditional beer drinkers and culinary enthusiasts. Here’s what to look for and why they pair well together:

Texture and Carbonation: Touch Sense

• The light and airy crispness of the beer batter, when paired with a Pilsner, creates a harmonious contrast in textures. Pilsners typically have a lively carbonation that can cut through the richness and cleanse the palate, making each bite of fish as enjoyable as the first.

Flavor Complement: Taste Sense

• A well-crafted Pilsner offers a clean maltiness with a slightly floral or herbal hop character, which can complement the delicate flavors of white fish without overpowering it.

• The subtle sweetness from the malt in the Pilsner can balance the savory notes of the batter and any seasonings used in the fish.

Refreshment Factor: Touch Sense

• The refreshing nature of a Pilsner, often with a crisp finish, can counterbalance the oiliness from the frying process, making it an excellent choice for any fried foods, particularly beer-battered fish.

Hop Bitterness: Taste Sense

• Pilsners are known for their balanced bitterness, thanks to the noble hops used in brewing. This bitterness can enhance the overall eating experience by cutting through the fatty taste and providing a flavor reset for the palate.

Temperature Contrast: Touch Sense

• Typically, the fish is served hot with a golden-brown crust, and the coolness of the Pilsner can provide a delightful temperature contrast. The cold beer also helps in refreshing the taste buds.

Aroma Interaction: Smell Sense

• Pilsners often have a clean, not overly complex, aroma that won’t clash with any accompanying sauces or sides, like tartar sauce.

When choosing a Pilsner to pair with beer-battered fish, look for one that is well-balanced, not overly hoppy, and maintains a clean profile. This will ensure that the beer complements rather than competes with the fish.

Recommended pilsner? Bierstadt in Denver or Zwei Brewery in Ft. Collins. Campbell any Pilsners abroad that have captured the attention of your taste buds?

Recommended fish and chips? GB Fish and Chips (multuple greater denver area locations), Burns Pub in Broomfield. Campbell?

____________________________________________________

Chelsea: "That’s it for today! Remember, people, life is too short for bad beer. Thank you to Campbell Hawk, Travel Planner and Craft Beer Enthusiast, for joining us today on Body By Beer! And thank you to all of our listeners for tuning in and supporting the podcast. Make sure to subscribe, like and share on Spotify or YouTube. And make sure to follow us on all social media channels @bodybybeer. 

Liz: "Tune in next week for another sipisode. We’ll continue to explore more fascinating tales from the beer world. Until then, pour yourself a cold one and keep those heads hoppy!"

[Ending Theme Music]

Chelsea, Liz, Campbell: "Cheers!"

*Sound of a tavern bustling with chatter and laughter*

End the sipisode!

Join us in the third episode of the Body by Beer podcast where we dive into the fascinating world of craft beer with our special guest, Campbell Hawk, a seasoned travel planner and craft beer enthusiast. In this episode, we explore the vibrant US craft beer scene and compare it with international beer cultures.

Our engaging Q&A segment sheds light on what sets the American craft beer scene apart. We also delve into intriguing beer facts, answering questions like “What makes a craft beer a craft beer?” and discussing the renowned Great American Ale Trail.

Plus, don’t miss our ‘Brew Bites’ segment where we pair a crisp pilsner with the classic fish and chips, offering insights into the art of food and beer pairing. Whether you’re a beer aficionado or just curious about the craft beer world, this episode is packed with information, fun, and of course, great beer talk!

#travel #beerandfoodpairing #craftbeerculture #BodyByBeerPodcast #brewnews #beerlovers #beer #foodpairing

Citation:

• Kernza Grain: https://www.aspenpublicradio.org/2023-11-06/kernza-the-climate-friendly-grain-enticing-craft-brewers-and-distillers-in-colorado

• Cornell University Article: https://www.mensjournal.com/news/hidden-danger-non-alcoholic-beer-cornell-study

• Dry Dock Brewing and Great Divide Join Forces Article: https://www.denverpost.com/2023/11/03/dry-dock-brewing-closing-aurora-production-brewery-shifting-to-great-divide/

  
  Campbell Hawk handles: @campbellhawk on TT; @goitinero on IG; website: www.goitinero.com