A Culinary Journey through Europe
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stance, the Radeberger Group produced eleven<br />
million hl in 2012. What will be the dimension of<br />
your production in Berlin?<br />
EFJ: In what proportion will the ingredients be<br />
sourced?<br />
Greg Koch: It’s fractional – not even a tiny slice<br />
of that. However, there is not much of a relationship.<br />
If you look at a great chef restaurant<br />
which uses farm-to-table quality ingredients –<br />
do they care what McDonald’s does?<br />
Greg Koch: It will be 95% <strong>Europe</strong>an sourced and<br />
ingredients, and probably more than half of it<br />
will be German sourced. But I can’t say that<br />
for certain. That is an expectation, not a direct<br />
quote.<br />
EFJ: Will the ingredients for craft beer come<br />
from the surroundings of Berlin?<br />
Greg Koch: A lot of the ingredients will be of local<br />
origin. We will also be using some American<br />
hop varieties that are not available at other<br />
places. But there are also new German hop<br />
varieties that some German hop growers create<br />
to keep up with the demand for the craft beer<br />
style.<br />
EFJ: The new Stone Brewing Co. is an integral<br />
part of a world of beverage, Slow Food and<br />
beer production in Berlin-Mariendorf. What exactly<br />
is the idea behind this world?<br />
Greg Koch: We will create a destination unlike<br />
anything Berliners have seen before. The restaurant<br />
and gardens will be expansive<br />
and highly unique. Stone Brewing<br />
World Bistro & Gardens – Berlin will<br />
www.european-food-journal.com<br />
© Stone Brewing Co
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