Everything about beer fascinates me, but my lastest story, exploring beer and terroir for The Globe & Mail recently, has my head spinning.
The subject is only beginning to be explored by craft brewers, and I think that brewers are in the midst of redefining terroir in beer — as such, there are a lot of ideas, disagreements and some serious philosophising happening among beer drinkers, makers and marketers.
I tried to touch on the thrust of the debate in my story, but inevitably most of the indepth commentary from the people I spoke to had to be left out. So I am going to share the interviews here, beginning with a question I posed to Jim Koch on a visit to Samuel Adams brewery in Boston last week. (Note: I asked Koch this question after the story came out as it’s just so damn interesting).
Koch has a compelling take on the subject, with his outer hippie on full display.
The question: “Do you think that beer has terroir, and if so, does Samuel Adams have a particular terroir and what would that be?”