Hot n’ sexxxy issue of Beer Advocate magazine hitting the streets even as we speak. In it, you’ll find a bunch of words written by other people, as well as an interview with Boulevard Brewing Company brewmaster Steven Pauwels, written by me.
In it, Steven talks about why he ditched Belgium for Kansas City, why homebrewers should abhor cloning recipes, the beauty of a well-made – if off-style – Saison, and why, when it comes to yeast, it’s best to do more with less.
If your local pub has already been wiped clean, you can find the interview here. A little taste:
“I don’t like one-dimensional beers,” Pauwels says. “I like there to be more to it.” But more doesn’t necessarily mean doubling up on ingredients. It means experimentation, and pushing your ingredients to their limits. “You can call me a lazy brewer, or a technologist, or an operations guy. I like to use one yeast strain, and see how much I can get that yeast to do different things for me.” He’ll vary malts, platos, temperatures, pressures – anything to get his yeast to evolve. “I think it’s really neat making a Saison, a Tripel and a Quadrupel with one yeast strain, because they’re three completely different beers. That’s very satisfying.”
[Thomas Gibson photo via Beer Advocate magazine]
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