A Culinary Journey through Europe
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Exclusive Interview<br />
be an environment that takes you away<br />
from the harsh reality of over-commercialization<br />
and brings you into our world<br />
of artisanship. Our beers are big, bold and<br />
dramatically different than traditional German/<br />
<strong>Europe</strong>an styles. The menu at Stone Brewing<br />
World Bistro & Gardens – Berlin will highlight<br />
local and organic food with eclectic and creative<br />
preparations. Our goal is to bring the entire<br />
‘Stone experience’ to Berlin.<br />
fans and bringing down the costs associated<br />
with having our beer available in <strong>Europe</strong>.<br />
EFJ: How will you transport your beer across<br />
<strong>Europe</strong>?<br />
Greg Koch: We will do it by refrigerated containers<br />
– sometimes by train, sometimes by truck.<br />
EFJ: And not by plane?<br />
EFJ: How many jobs will be created by Stone<br />
Brewing in Berlin?<br />
Greg Koch: We will begin with 70 brewery-related<br />
jobs. Once Stone Brewing World Bistro & Gardens<br />
– Berlin is open, that will add nearly 100<br />
full-time and part-time jobs.<br />
EFJ: Would a US-EU free-trade agreement have<br />
made it easier for you to gain access to the <strong>Europe</strong>an<br />
market?<br />
Greg Koch: No, the carbon footprint is too high.<br />
EFJ: What about the price for craft beer products?<br />
Good-quality beer justifies a higher price,<br />
is that correct?<br />
Greg Koch: Most certainly yes. But we do not<br />
compete on price.<br />
EFJ: By what percentage will the price be higher<br />
than the industrial beer prices?<br />
Greg Koch: The biggest barrier for us is transporting<br />
our beers that are meant to be consumed<br />
fresh. It takes quite a bit of time, effort<br />
and money to transport our beers to <strong>Europe</strong>.<br />
By opening Stone Brewing Co. – Berlin, we’ll<br />
be able to brew the beers and distribute them<br />
across <strong>Europe</strong>. As a result, we’ll be reducing<br />
our carbon footprint, getting fresh beers to our<br />
Greg Koch: 1.5 to three times more expensive.<br />
We make several beer styles that range at different<br />
prices.<br />
EFJ: People in <strong>Europe</strong> have the fear that America<br />
will flood the <strong>Europe</strong>an markets with genetically<br />
modified products. You are quite the<br />
opposite of this. Can we regard your slow food<br />
© StudioSchulz.com<br />
www.european-food-journal.com
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