A Culinary Journey through Europe

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Exclusive Interview The craft beer revolution has Europe in its grip. One of the companies spearheading this revolution, the cult Californian brewery Stone Brewing, has chosen Berlin as its European headquarters. From the end of 2015, on a site that previously housed a gasworks, craft beers with unusual names such as Oaked Arrogant Bastard Ale will be brewed and sold. European Food Journal spoke with the CEO of Stone Brewing, Greg Koch, about his beer philosophy and Europe as a target market. EFJ: Mr. Koch, you are the CEO of Stone Brewing Co., the first independent American craft beer brewery to be to run in Europe by the end of 2015. How can Europe benefit from craft beer? Greg Koch: Europe already has thousands of amazing craft brewers that are making incredible beers. For example, BrewDog (Scotland) is recognized around the world. The tiny new Vagabund Brauerei (Germany) has become a very popular place for locals in Berlin’s Wedding neighborhood. Baladin (Italy) is 20 years old and considered one of the leaders of Italy’s incredibly vibrant craft brewing landscape. Europeans benefit greatly from having a quality range of choice and diversity. Stone Brewing’s presence will simply add to the diversity of choices for discerning consumers. EFJ: Your European headquarters will be located in Germany – a country which is regarded worldwide as the beer nation and the master of the art of brewing. How will Stone Brewing enrich the German brewery landscape? Greg Koch, CEO & Co-founder of Stone Brewing Co. Greg Koch: We brew styles that are completely different from traditional German styles, and very different from modern industrial styles. We approach the brewing of our beer with the passion of an artist. www.european-food-journal.com
© Stone Brewing Co EFJ: Are we also talking about different flavours and a distinguished attitude? Greg Koch: Yes, yes, yes. And the main difference that you would probably expect is that the flavour profile is bigger. Our beers have big character, with rich flavor and aroma. Our beer is completely different from the industrial beer that the majority of the world drinks. Industrial beer represents the lowest common denominator. There is industrial American beer, industrial Dutch beer, industrial Japanese beer, industrial Mexican beer, and yes, also industrial German beer. Industrial beer has become so common that most people know little else. EFJ: So this is a worldwide trend? Greg Koch: Exactly. For centuries, brewing has been a noble art, designed by and for the people. Tragically, industrialization and pandering to the lowest common denominator have fueled brewing’s deterioration into a mere commodity. So much so that most of the world no longer thinks of brewing as an art. Instead, they view it as something with little if any character, to be purchased as inexpensively as possible. EFJ: But what about the famous German purity law? Doesn’t it prevent the beer from losing quality? Greg Koch: The so-called Reinheitsgebot is nothing but a great misunderstanding. It’s nicknamed ‘purity law’ but has nothing to do with purity. It is an antiquated tax law from 1516, that only began being used as a marketing term and relabeled as so-called ‘purity law’ somewhere around the 1950s. Modern industrial brewers around the world are able to make poor quality beer that falls within the technical guidelines of the Reinheitsgebot. This will assist in understanding the Reinheitsgebot: http://www.europeanbeerguide.net/ reinheit.htm www.european-food-journal.com
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A Culinary Journey through Europe
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Dear Reader, Six world-famous Miche
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