Daniel Carey owns and operates the New Glarus Brewing Company in New Glarus, Wisconsin which he founded along with his business partner and wife, Deb in 1993.

Dan has an extraordinary brewing pedigree. He shoveled out his first mash tun in 1979 at the age of 18, in Helena, Montana, while earning a Bachelor’s Degree in Food Science at UC Davis. Dan was Valedictorian of the Siebel Institute Course in Brewing Science and served his apprenticeship at the Ayinger Brewery nr Munich. In 1992 he became the first American since 1978 to pass the Master Brewer Examination of the Institute of Brewing and Distilling in London. He then spent time as an engineer for brewery manufacturer JV Northwest where he built or consulted on the breweries for many of the 1980s craft-beer pioneers.

He has also been a Production Supervisor for Anheuser-Busch. Dan won the Association of Brewers 2003 “Small Brewer of the Year” Award, the 2005 and 2006 “Mid-Size Brewer of the Year” Awards as well as the 2006 Russell Schehrer Award for Innovations in Brewing.

New Glarus Brewing Company brewed their first beer in October 1993. The brewery began in an abandoned warehouse with used brewpub equipment. In 1997, Dan removed a copper kettles from a brewery in Germany that was slated to be demolished. When the retiring brew master learned his beloved brew kettle might live on, he sold all of his equipment to the Carey’s for its scrap value alone.

In May 2006, New Glarus Brewing Company broke ground on a new $21 million facility on a hilltop on the south edge of the village of New Glarus, Wisconsin. The new 75,000 sq. ft. facility increased production to 100,000 barrels. The new facility was designed to look like a Bavarian village and is also now a popular tourist destination. They are now rated as the 21st largest craft brewer and 32nd largest overall brewing company in the U.S.A.

New Glarus produce a spectrum of beer styles that have garnered the acclaim of the international brewing community. Perhaps most notable of New Glarus’ repertoire are the Belgian and Germanic beers that add to the rich European heritage of the area. The brewery’s Wisconsin Belgian Red is a tart and sweet Kriekbier brewed with whole Montmorency cherries, Wisconsin wheat, and Belgian roasted barleys. The household standard though is Spotted Cow, a session-able farmhouse ale brewed with flaked barley and Wisconsin malt. With a sweet, crisp flavor profile, this brew is today Wisconsin’s #2 most consumed draught beer behind Miller Lite!

Dan Carey

Spotted Cows

Another vote for Pliny

The Perfect Landlord

This week we have a friend coming to stay on our desert island. Welcome Leigh Linley!

Born and bred in Leeds, Leigh has been writing about beer and food on his blog, The Good Stuff, since 2005, which makes him one of the longest serving food and beer bloggers in Yorkshire. And he sure knows his stuff.

Leigh Linley of The Good Stuff

In conjunction with Dough Bistro (and soon also the famous Beer Ritz beer shop in Leeds) Leigh hosts beer and food evenings, as well as contributing to Leeds CAMRA’s Full Measure magazine and editing the ‘Tavern Tales’ section of Culture Vulture, which looks at pubs and pub Life rather than the beer in the glass.

Having witnessed Leigh once get on a train to Leeds only to realise it was actually a train to Sheffield, we can attest to the fact he’s a solid drinking companion (that’s what a Twissup session will do to a man!).

When not drinking and writing about beer and circumnavigating Yorkshire’s railways he writes fiction, watches Leeds United (through his fingers) and causes minor havoc on the streets of Leeds with his border terrier, Wilson.

The Beers

So Leigh, which five beers will you be taking with you?

1. Sierra Nevada Pale Ale (U.S.A – 5.6%).
   “My gateway beer, as it happens. From this one American icon my obsession with beer – enough to make me want to do as much as I can to help the industry – was birthed. It still tastes so good today, although Torpedo takes some beating. For me, Sierra Nevada Pale Ale has the perfect balance of sweet and bitter, and it’s a taste that still hasn’t been replicated.”
2. Magic Rock Brewing Co. Human Cannonball (Huddersfield, U.K. – 9.2%)
   “For my stronger beer, Human Cannonball just fits the bill so perfectly at the moment. My current obsession, Human Cannonball hides the ABV so well amongst all that sweetness, but the bitter finish makes it so finely poised. Ruinously drinkable.”
3. Rooster’s Wild Mule (Knaresborough U.K. – 3.9%)
   “For a refreshing taste of home in the desert heat.”
4. Buxton Brewery Co. Black Rocks (Buxton U.K. – 5.5%)
   “One of the best – if not the best – Black IPA I’ve ever tasted. Wonderful stuff.”
5. Brooklyn Brewery Brooklyn Black Chocolate Stout (U.S.A. – 10.0%)
   “Another beer that I think still has no serious rival. And it satisfies my sweet tooth.

And which beer (of those selected) do you regard most highly? Read the rest of this entry »

This weeks Desert Island Beers features the founder and owner of Maui Brewing Co, Garrett Marrero. Talk about brewing beer in paradise, for Garrett founded Maui Brewing in Lahaina, on the island of Maui, Hawaii in 2005.

When asked how he got started and why Maui, he says it was pretty simple — he loved good beer, was an investment consultant in California and came to Maui on a vacation and fell in love with the spirit of the island. From there it was simply figuring out how to be there. Being that there was nothing like Maui Brewing Co. in the state, he saw an opportunity.

Garrett Marrero Maui Brewing Hawaii

Garrett says there are clearly challenges to brewing in such a remote location, principally shipping; with fuel and utility costs constantly on the rise and insurance, labour, and taxes all substantially higher in Hawaii than anywhere else in the U.S.A. (other than possibly Alaska!!)

Garrett also chose cans instead of bottles. He says this was for several reasons principally he believes the can is a better vessel to protect beer! He says it’s not that canned beer is automatically better—the bottle, can, or keg, are merely vessels to transport the beverage, but that a poorly brewed beer is not going to get better by being in any one of those packages; but a can will protect high-quality beers better than a bottle. Also he is able to source cans locally as there is a can making plant on Maui and as big supporters of buying local and supporting local labour this was also an important factor.

The Beers

So Garrett, which five beers will you be taking with you?

1. Maui Brewing Co. Mana Wheat (Hawaii, U.S.A. – 5.5%)
   “I know I know…its one of mine, but it’s a great go-to beer for anytime of the day. The addition of Maui Gold Pineapple adds just a hint of fruit flavor and killer aroma. A beer for anytime of the day, especially in the heat!”
2. Brouwerij Girardin Gueuze Girardin 1882 (Belgium – 5.0%)
   “The first beer I had in Belgium and it has always stuck with me. Takes me back to Ghent and a meal of local salami, mustard, and cheese. Fond memories.”
3. Port Brewing Co. Pizza Port (Ocean Beach) Foam Ball (San Diego, U.S.A – N/A)
   “This is a lesser known beer, not packaged so maybe my island has growlers, but its brewed by Yiga at Ocean Beach Pizza Port, an English style Pale, very well-balanced and clean. The Port guys are good friends so again, good memories. I figure being stuck on an island you’d need memories to hang on to.”
4. Gasthaus & Gosebrauerei Bayerischer Bahnhof Leipziger Gose (Germany 4.6%)
   “Crazy beer, low alcohol, tart, slightly salty, coriander, refreshing and complex at the same time. Very unique and offers quite a bit of flavor to hold you over.”
5. Pabst Brewing Company Pabst Blu Ribbon (Illinois, U.S.A. – 4.7%)
   “Tall boys, sorry, I know you said beer, but I’m assuming the water might not be good to drink and PBR is probably the next best thing to stay hydrated, sometimes you just need water with a bit of alcohol. IF I was going to drink a domestic lager, this would likely be it.”

All hail the canned ale!

And which beer (of those selected) do you regard most highly? Read the rest of this entry »

Meet Søren Eriksen, a nomadic Dane who, like most red-blooded Kiwi’s loves playing poker with the boys and making home-brewed beer. The only difference is that Søren indulges both passions with the scale and skill most can only dream about: Søren is a two-time New Zealand poker champ (2009/10) and founder and head-brewer of critically-acclaimed craft label, 8 Wired Brewing Co.

8 Wired was recently announced at The Brewers Guild of New Zealand Awards as Champion Brewery for 2011. 8 Wired contract brew at Renaissance Brewing in Blenheim: contract brewed in the sense that 8 Wired does not own its own equipment but rent Renaissance Brewing’s. The beer is brewed by Søren, whose day job is a brewer for Renaissance.

For all non-Kiwi’s, No 8 Wire is a specific gauge of wire originally used for electric fencing. In New Zealand it’s use though is widespread, Kiwi’s having used it to fix just about anything. Over the years it has become a symbol of Kiwi ingenuity so Søren chose the name because he thought it fitted his company pretty well.

Soren Eriksen 8 Wired Brewing. Photo by Jed Sloane.

Søren has always been a big traveller and says he was always interested in the local beer, in which sense he was always a beer geek, but nonetheless by his own admission all he did was seek out the same style of bland lager with a different label. That began to change in 2005 when living with his now wife, Monique, in Perth, where he was finishing a master’s degree in biochemistry. They were frequent visitors to the Little Creatures brew pub in Fremantle when Søren started to realise there was a lot more to beer than the usual fizzy yellow stuff.

For Christmas that year, Monique bought him a Cooper’s homebrew kit: basically a plastic bucket, a can of malt extract and some yeast. He was hooked. After moving to New Zealand in 2006 he became more serious and got in to all-grain home brewing. However it wasn’t until 2008 his thoughts really took shape as along with Monique he did a road-trip through the USA and stopped by every brewpub they passed and that’s when he decided he wanted to give professional brewing a go.

In September 2008 he quit biochemistry – he was researching Kina (sea urchins) at the University of Auckland. The initial plan was to open a brewpub on the upper North Island and to get commercial experience they moved to Blenheim where Søren had landed a job with Renaissance Brewing Co. The plan was to stay for three months but years later they are still in Marlborough.

The Beers

So Søren what five beers will you be taking with you?

1. Russian River Brewing Co. Pliny the Elder (U.S.A – 8.0%)
   “The best IPA ever made and I love hops!”
2. Russian River Brewing Co. Consecration (U.S.A – 10.0%)
   “The best sour beer ever made and I love sour beers!”
3. 8 Wired Brewing Co. Batch 18 Barrel Aged Imperial Stout (New Zealand – 12.5%)
   “The best Imperial Stout I have ever tasted, if I may be so modest.”
4. Ardbeg Distillery Single Islay Malt Scotch Whisky -10 year old (Scotland – 46%)
   “Whisky is distilled beer right? This is my favorite of the mainstream malts and on my regular duty free shopping list.”
5. ???????????
   “After all that I’m gonna need something quaff-able. Maybe an Epic Pale Ale, Little Creatures Pale Ale or an Emersons Pils.”

And which beer (of those selected) do you regard most highly?

“Russian River Consecration. This is the most difficult beer to make of the selected and it is just perfect. It pushes the boundaries right to the edge but maintains perfect balance. A work of art and truly inspirational.”

Pliny the Elder Russian River

Russian River Consecration

Ardberg limited edition - Soren's Xmas Pressie!

8 Wired Barrel Aged Imperial Stout

The Meal

You can also take one meal to go with your beers, what would it be?

“I reckon I can catch my own fish on the island (which I would eat marinated raw, Pacific Island style) so I’d bring something a bit more sturdy: A great burger perhaps. Awesome but unpretentious.”

The Books

You might be waiting a long time on your lonesome on the desert island, so we will automatically allow you a few books to keep your mind busy. You can pick between two beer books and two tomes: ‘The Brewmaster’s Table: Discovering the Pleasures of Real Beer with Real Food’ by Garrett Oliver, or ‘Beer’ by Michael Jackson; plus The Bible, or another appropriate religious or philosophical work

“Brewmasters Table. One of the best beer books I have ever read. Food and beer. Two of my favorite subjects. And The Bible. I’ve never read the real thing, the most published book of all times. I have to see what the fuss is all about.”

And a non-beery book?

“I used to read a lot but haven’t had time or interest lately. I like to read books that are entertaining but also have some grounds in reality and teach the reader something about life, science or history. A book by Dan Brown or Khaled Hosseini perhaps.”

The record

You have a CD/mp3/long player but you can only take one album. Choose wisely!

“Only one? Pink Floyd The Wall. Hours of listening pleasure that also have a story to tell.”

The Luxury Item

And finally, what luxury item would help make your stay on the island bearable?

“Apart from beer and food? Season 6 of Seinfeld. Best season of the best TV show ever made without contest.”

Thanks to Søren for stopping by our desert island (and for the pics from his interesting twitter feed!), we know he is busy!
Borrowing kit from Renaissance can’t always meet demand for 8 Wired’s beer so recently the most popular brew, HopWired, has been outsourced to Steam Brewing Company Brewing Co. 8 Wired currently export to the United States, Australia, Denmark and the UK (where the aforementioned Batch 18 Barrel Aged Imperial Stout is available).

This article syndicated with All Gates Brewery blog as part of our ‘Desert Island Beers’ collaboration.

This weeks Desert Island Beers features the owner and founder of The Lagunitas Brewing Company, Tony Magee.

I asked Tony for a brief bio. and this was it!

For a bio I can only tell you a few things with any certainty…
1. I was born at a very early age…
2. I live in Point Reyes Station, CA, USA…
3. I started Lagunitas Brewing on my kitchen stove in 1993….
Anything that I might write down beyond this would be pure conjecture….

Chairs to you and yours!

Tony Magee
Sea Eeefukin Owe
Lagunitas Brewing
Petaluma, Lyydikandiiic, and the World

Anyway after some research I can tell you that Tony did indeed found Lagunitas in 1993 in Forest Knolls, California and moved it a year later to nearby Petaluma, when they quickly outgrew their original West Marin premises.

Tony Magee, Lagunitas Brewing

Lagunitas are best known for iconoclastic interpretations of traditional beer styles, and irreverent descriptive text and stories on their packaging. Their flagship, IPA, is consistently the best-selling IPA in the state of California and Lagunitas is one of the fastest-growing craft breweries in the United States, increasing production from 27,000 barrels in 2004 to 106,000 barrels in 2010 when they were the second fasting growing brewery in the country, behind Dogfish Head. The brewery announced a $9.5 million expansion in 2011 which will increase brewing capacity to 600,000 barrels. Read the rest of this entry »

With only two sleeps to Christmas Day, this week’s Desert Island Beers is a real coup for us as it features none other than Santa Claus; who has found the time to answer our questions in the run up to his busiest week of the year. Thanks Santa. Read the rest of this entry »

Rob Tod’s interest in brewing began when he worked for Otter Creek Brewery in Vermont after graduating from college. While working at Otter Creek he sampled many styles of beer and was struck by the inventiveness and depth of Belgian beers. Though Belgian styles were scarcely heard of in the US at the time, Rob knew that if people could experience them, they would love them.

In 1995, Rob founded Allagash Brewing Company and began his venture with the release of the award winning Allagash White, which is modeled after the traditional wit beers of Belgium. From a humble first year of 120 barrels Allagash now brew over 20,000 barrels of beer a year including barrel aged beers, four philanthropic beers and a selection that use Allagash’s own proprietary brettanomyces yeast strain.

The state-of-the-art brewery includes a coolship room, which has allowed Allagash to experiment with traditional, Belgian style spontaneous fermentation. Today, they continue to grow and remain committed to brewing inventive, high quality beers in the Belgian tradition. In 2010, Allagash brewed approximately 23,445 barrels of beer (726,795 gallons). Read the rest of this entry »

Established in May 2003 by former chef Dave Hughes and his wife Judi, Acorn Brewery is located to the east of the Pennines in the village of Wombwell.

Having worked for Barnsley Brewery as Head Brewer for two years, Dave decided to go it alone, purchased a ten barrel brewplant from the Forester & Firkin brewpub in Stafford and moved it’s the edges of the town.

Following a lot of hard work by Dave and his assistant brewer Steve Bunting, and despite some initial set backs, the brewplant was commissioned and production of Acorn Brewery Barnsley Bitter began on 4th July 2003, using the same yeast strain as the original Barnsley Brewery, founded in the 1850′s.

The Beers

Hi Dave, thanks for holidaying on our desert island! So, which beers do you want to enjoy during your stay, and why? Read the rest of this entry »

To meet Steve Wellington is to meet Worthington White Shield, and I’m privileged to say that just as White Shield is really nice to drink, so Steve is a really nice man to meet.

Steve started brewing with Bass in 1965 after spending 5 years at medical school in London trying to avoid becoming a doctor. Luckily for beer lovers Steve soon realised that “the problem with medicine is that you always tend to see the worst in people, whereas in brewing, the opposite is, in my view, the norm!”

Steve Wellington shows us around the old White Shield Brewery

A decade ago Steve rescued Worthington White Shield from potential oblivion and did enough to convince Molson Coors to let him plug away with one of England’s India pale ale love stories on ancient wooden and copper brewing kit in the tall red brick chambers of the White Shield Brewery at Burton.

“Brewing with a large company is not all brewing; I once asked why, when having spent a relatively short time doing what I loved (brewing), was I shuttled around in every other department including management services, export sales, technical services etc, etc, etc… The reply was fairly predictable – “It’s to make you a more rounded manager with experience of the whole company”. I guess I became a human resource when all I wanted to be was a brewer!”

“I mustn’t complain though since I have spent the last 17 years brewing in a small brewery, The William Worthington Brewery, within the major conglomerate, resurrecting beers that had become somewhat unfashionable, but to me and many others, sublime.”

Molson Coors didn’t stop there though, and when Steve’s beloved White Shield brewery had reached the end of its aged days, the brewing behemoth – against the usual tide of big beer companies – opted to built Steve a brand new microbrewery in listed buildings near the all new National Brewing Museum.

And here Steve continued to produce both new beers and beer recipes that hadn’t been seen for years until his retirement was announced earlier this year.

So Steve, with all this free time on your hands, you’ve plenty of time for drinking on our desert island, right? What five beers will you be taking with you?

The Beers

1. Worthington White Shield (UK – 5.6%)
   “I am allowed to take just one of my own and so please forgive my parochial choice for my all time favourite beer: Worthington White Shield, preferably in bottle since, being bottle conditioned, I don’t have to worry about shelf life. It has remained pretty much unchanged since appearing first in 1830. Consumed with ripe Stilton Cheese, there can be no finer combination. It is an India Pale Ale and Pete Brown, the acclaimed beer writer, sailed to India with a small cask of slightly higher gravity White Shield and wowed the Indians and expats with the well travelled cask. Interesting to relate that the cask sent by air in 24 hours was significantly inferior to the cask that spent 3 months on the high seas. For those who want to learn more, I highly recommend the book that described his adventures – Hops & Glory.”
2. St Feuillien Bier d’Abbaye (Belgium – 8.5%)
   “My second choice, also an ale, is St Feuillien Bier d’Abbaye from Brasserie St Feuillien, Le Roeulx, Belgium. It is an amazingly wonderful full bodied ale that I found myself drinking from 10.30 in the morning until 23.00 the same day without becoming inebriated nor having a hangover the morning after. I put this down to the skill and knowledge of the Brewmaster, Benoit, who I discovered I had met in Burton on Trent some 30 years previously.”
3. Singha (Thailand – 5%)
   “My third choice is a lager beer and has been very much influenced by my love of Thai food. Singha Beer from Boon Rawd brewery in Thailand just takes me back to that magical country every time I open a bottle. It is so fresh and complements the wonderful tastes of Thai food perfectly.”
4. Budweiser Budvar (Czech Republic – 5%)
   “My fourth choice is also a lager beer and in my view one of the great beers of the world: Budweiser Budvar (not the one from Florida by the way!). This is my beer of choice on a warm summer evening at a garden party if my host has managed to acquire some! The balance of taste is amazing and it is a beer that, if discontinued for any reason, I would have to question whether life was worth living any more.”
5. Guinness (Ireland – 4.1%)
   “My final beer has to be, arguably, the most recognized speciality beer in the world – Guinness. There are two reasons for including this iconic beer in my top five brews. Whenever this luscious liquid slides down my throat, I am immediately transported to that wonderful city of fun, Dublin. If I found myself depressed or lonely on my island, a gulp of the black stuff would remind me of the many enjoyable days and nights I have spent in that wonderful city of cities. Also, should I be lucky to find oysters, nothing else but Guinness would do!
   The other reason for choosing Guinness is that, should I be rescued by passing natives, no other beer would be as recognisable as a payment for rescue!”

And which beer (of those selected) do you regard most highly?

“I think you’d guessed quite rightly: Worthington White Shield.”

St Feuillien makes an appearance at the Brussels beer festival

The Meal

You can also take one meal to go with your beers, what would it be and why?

“I have already intimated my choice of food. A Thai meal would be heaven, even eaten every day; I doubt I would ever tire of the freshness, spiciness and healthiness of this greatest food on earth. On my island, I would have a good chance of harvesting some of the necessary tropical ingredients as well.”

The Books

You might be waiting a long time on your lonesome on the desert island, so we will automatically allow you a few books to keep your mind busy. You can pick between two beer books and two tomes: ‘The Brewmaster’s Table: Discovering the Pleasures of Real Beer with Real Food’ by Garrett Oliver, or ‘Beer’ by Michael Jackson; plus The Bible, or another appropriate religious or philosophical work

“Having known Michael Jackson fairly well, I would choose his book, Beer, as an exercise on how to describe taste in words that actually brings the taste alive.

The Bible has been rammed down our throats since school consequently with so much time on my hands it might be interesting to study the Koran and find out what Islam is all about.”

The record

You have a CD/mp3/long player but you can only take one album. Choose wisely!

“Beethovens Pastoral Symphony – I don’t think I’d ever get tired of hearing this.”

The Luxury Item

And finally, what luxury item would help make your stay on the island bearable?

“My Yamaha Tyros Keyboard (with generator I assume!) Who knows with all the time in the world, I may master it!”

This article syndicated with All Gates Brewery blog as part of our ‘Desert Island Beers’ collaboration.

After growing up in Australia, Dave Sweeney came back to the UK in 1979 and quickly left again, travelling the world fitting paper machines for an engineering firm. After 19 years as an engineer Dave was made redundant and became Bank Top Brewery’s first employee – he’s now the outright owner. Oh, and did we mention he’s a seven times English and five times British wrestling champion?!

Dave Sweeney of Bank Top Brewery

The Beers

Hi Dave! Which 5 beers (or ciders!) would you want to have with you if you were stranded on a desert island, and why?

1. Little Creatures Brewing Little Creatures Pale Ale (Australia – 5.2%)
   “Only found in bottles in this Country, but drank it on draught in Australia. Outstanding use of Australian Galaxy Hops.”
2. Fyne Ales Jarl (Scotland – 3.8%)
   “Great use of Citra Hops; tropical fruits in a glass!”
3. Bank Top Brewery Pavilion Pale Ale (Bolton – 4.5%)
   “I’ve got to agree with Brad from Lymestone Brewery, a great beer and it did help me get over Bolton’s Cup Final defeat against Stoke!”
4. Lindemens Kriek (Belgium – 3.5%)
   “They seem to have mastered fruit beers, all others fade into insignificance in comparison.”
5. Phoenix (Oak Brewing Company) White Monk (Heywood – 4.5%)
   “Tony Allen, a great brewer, I suspect Cascade hops used in abundance!”

And which beer (of those selected) do you regard most highly?

“Little Creatures Pale Ale – memories in a bottle – whisked straight back to Australia!”

Little Creatures Pale Ale bottle

We weren't joking about the wrestling!

The Meal

You can also take one meal to go with your beers, what would it be and why?

“Starter: Mushroom Soup, Main Course: Beef Wellington with roast potatoes and vegetables, Dessert: Rum and raisin ice cream, cheese and Biscuits. Just the best meal, basically a posh Wigan pie!”

The Books

You might be waiting a long time on your lonesome on the desert island, so we will automatically allow you a few books to keep your mind busy. You can pick between two beer books and two tomes: ‘The Brewmaster’s Table: Discovering the Pleasures of Real Beer with Real Food’ by Garrett Oliver, or ‘Beer’ by Michael Jackson; plus The Bible, or another appropriate religious or philosophical work

“The Malt Stars of Warminster, by Robin Appel, and Michael Jackson’s Little Book of Beer”

And a non-beery, non-philosophical book, something a little less taxing on the brain, what would that be?

“Any Jeffery Deaver novel, especially the Bone Collector – also made a good film.”

The record

You have a CD/mp3/long player but you can only take one album. Choose wisely!

“Hooty and The Blow Fish – Cracked Rear View – A fantastic album with outstanding lyrics, good for soul searching. Under rated album by an under rated band! Darius Ruckers’ vocal skills are soulful.”

The Luxury Item

And finally, what luxury item would help make your stay on the island bearable?

“Golf Club(s) to improve my bunker play on the golden sands of the desert island.”

Thanks Dave! Bet you enjoyed a few pints exacting revenge over Bolton this season! For more on Bank Top visits http://www.banktopbrewery.com/

This article syndicated with All Gates Brewery blog as part of our ‘Desert Island Beers’ collaboration.