Name: Grant McDonough
Position: Sales Manager – Northeast Region
Office you work out of: Home office in Narberth, PA., My car, or closest WiFi connection.
Where were you born or from: I was born in West Union, Iowa. I had a good run in Minneapolis though and would partially claim that as home.
What was the first beer that made a big impression on you?
I would say Leinenkugel’s Creamy Dark was the first to change my perspective on beer. It was dark and rich, but it was also one of the only beers around that wasn’t a light lager.
I have to give a nod to John’s Grocery in Iowa City, too! Craft beer wasn’t exactly pervasive in eastern Iowa so having an oasis like John’s really served as a window for myself and many others into the world of beer. It should be on some sort of historic registry if it isn’t already.
What is your favorite hop? Probably Styrian Goldings, but I’ve become a big fan of Motueka, as well.
What is your favorite beer or beer style? (Do you have a regular go-to beer?)
No snobbery here. I’ll enjoy any well-made beer put in front of me. I do have a soft spot for Belgian Dubbels though.
What is your favorite food-beer pairing?
I like the pairing of an Imperial Stout with a good blue cheese. Yeti & St. Agur Blue would be good examples.
What activities do you enjoy in your free time?
I love cooking and homebrewing! I try to keep the kegs and carboys full and am usually playing around with new malts and hops we bring in. My mom and grandma taught me to cook when I was young and it’s always been something I love to do. I’ve cooked in a number of restaurants and sometimes wish I could again to learn new things. I studied Bio/Chem in school, but I think it was my affinity for cooking that drew me toward brewing more than anything.
I’m a live music junky and like to get out to see new bands and new venues. It’s especially fun to catch onto a band when they’re playing small clubs or open mic’s and a couple years later they’re selling out stadiums.
It sounds weird, but I like to get out and explore. New restaurants, pubs, parks, neighborhoods, cities, countries….etc. I like to do off the beaten path kinds of things like a trip to the Missisippi Delta we did last year going to jukejoints and sleeping in tin-roofed sheds.
Share a food recipe that pairs well with a certain beer style:
I don’t know about a specific beer pairing, but Denver Green Chili is a staple in my diet. I don’t measure or write anything down so I’ll ballpark my version for you. I used to put white beans in it until I was berated by a ‘set in her ways’ Coloradoan. There are now NO BEANS in this Chili. You should also probably use all Hatch green chilis, but I’m a normal guy and shop at the store so here you go….
Oil and blister the peppers directly on a gas range. Place in a covered glass bowl for 15 minutes to rest. Wearing gloves skin, stem, and partially seed the peppers. Meanwhile core and split your tomatillos, quarter the onion, and peel garlic. Place on a deep baking pan under a broiler. Cook until browned. Add everything from that pan (juices and all) to a food processor. Puree with your chilies.
Mix chili puree with chicken stock. Consistency should be closer to stew than soup, but not too tight. You’ll want to spread it over another food at some point. Season with white pepper, Cumin, and Mexican Oregano for sure along with whatever else it needs. Add back your Pork and simmer the whole thing for an hour.
Serve in a bowl with Cilantro & Hot Sauce, or on top of almost anything. Seriously, almost anything.
Any thing else you would like to share?
My wife, Pam, and I have been married for 6 years. We try to keep each other sane and I think have been doing a good job so far ☺
I’m a dog lover and particularly love Bernese Mountain Dogs. One of which is usually laying at my feet in the office.
I’m all over the board with my music. I could just as easily be listening to Slayer or the Treme Brass Band. I happen to be listening to Kyuss as I write this.
I’m an Iowa Hawkeye, love the Cubs, and try to love the Vikings. This is why I work in the beer industry….
I’ve been with BSG for around 5 years now. I’ve been able to do things and meet people I never thought I’d be able to so I’m very grateful to be where I am.
Whether you’re sticking to the Reinheitsgebot (German Purity Law of 1516) or want to make your own twist on the Oktoberfest Märzen style lager, BSG CraftBrewing can provide you with the ingredients you need to brew this long-time enjoyed beer. So, unless you’ve stuck to German tradition and have had your Oktoberfest already aging in a cave or cellar to be enjoyed at the end of summer, then you better get to brewing!
When brewing an Oktoberfest, we recommend that you stick with the finest malted barley from Germany. Between Weyermann® and Schill Malz, we offer many amazing options.
Suggested Weyermann® Malt:
Suggested Schill Malz:
Another key to great Oktoberfest is how you hop it. Stick to continental, noble hop varieties, because traditionally, you don’t want the hop profile to be overpowering. Not sticking to style? We still have you covered. BSG CraftBrewing carries an array of traditional and new HVG German grown hops.
*Hop availability is subject to change. Please contact your Customer Sales Representative for further information.
When thinking about yeast, if you have the space and time to brew a traditional lager, then our Fermentis SafLager W-34/70 will suit your Oktoberfest perfectly. Fermentis SafLager W-34/70 from the Weihenstephan institute in Germany, is the most popular lager strain worldwide. Now we understand that not everyone can brew a lager due to time and space constraints. So try using a clean-fermenting strain like US-05 ale yeast that really lets the malt and hop flavors come through.
Some extra tips if you’re looking to create that Traditional Oktoberfest Märzen Bier:
*Water - Use a somewhat alkaline water (Up to 300 ppm) with a slight carbonate content.
*Decoction Mash - Can help develop the rich malt profile expected of an Oktoberfest.
Original Gravity: 1.050 - 1.057
Final Gravity: 1.012 - 1.016
IBU: 20 - 28
SRM: 7 - 14
ABV: 4.8% - 5.7%
Traditionally, Oktoberfest Märzen Bier in Germany is brewed between September 29th through April 23rd. Then it is kept in caves or cellars for late summer consumption. In order for it to last so long, either the original gravity and alcohol were increased or the hopping was increased.
Name: Chad Hatlestad
Position: Director of Sales
Office you work out of: Denver, My Car, and Multiple Airliners
Where are you orginally from? Medford, WI
What was the first beer that made a big impression on you? Probably a dark cloudy homebrew from Great Uncle Ernie’s garage stash in Zepherhills, FL circa 1979. He cornered my 15 year old brother (I was like 11) and made him drink an entire mug. The image still is in my head like it was yesterday, and I’m certain it forged my career path. The next even bigger influence came from Summit Brewing when they were on University in St. Paul, MN. A beer named Great Northern Porter, still one of my favs!
What is your favorite hop? EKG, plain simple subtle naked.
What is your favorite beer or beer style? (Do you have a regular go-to beer?) Umm….anything my customers make. Seriously, I’m a serious New Glarus hoarder, and gravitate to German Pilsners and Helles to cleanse my palate.
What is your favorite food-beer pairing? IPA and Thai
Do you have any brewing experience? I brewed professionally for 10 years prior to my tenure at BSG. The highlights of my brewing days include working for Kaltenberg Castle’s HRH Prince Luitpold of Bavaria, and winning a silver at the WBC in the Weizen Bock Category, while head brewer at Linden’s.
What activities do you enjoy in your free time? Road and Mountain Biking, Snowboarding and Skiing, Gardening and Cooking, Hiking, Shooting, Climbing, Foraging for Mushrooms, Technical Reading, Mid Century Modern Home Renovating, Cider and Sake Making, and of course…Family Time!
Share a food recipe that pairs well with a certain beer style: I’m a true Cheesehead. Give me some Ossau Iraty or Petite Basque paired with a Left Hand Polestar Pilsner please!
Anything else you would like to share? My better half Amie, and our 2 cats spoil me rotten. The Green Bay Packers are in my blood. Punk Rock (and music in general) saved my life.
Humulus U East is being held in Boston MA this year on 11.13.14 - save the date! Email email@example.com for more information. Cheers!
The Original Sam Adams Brewery
20 Germania Street
Boston, MA 02130
Thursday, November 13, 2014
8:00 a.m. Coffee and rolls
9:00 a.m. Morning program
12:00 p.m. Lunch
1:00 p.m. Afternoon program
4:00 pm. Adjourn
This event is known to fill up quickly. You can click here and download the Registration Form if you plan on attending. Please fill out the form, scan it in and email it to Sean McGree at firstname.lastname@example.org, or mail it to him at:
Attn: Sean McGree
111 EAST MOXEE AVE
MOXEE, WA 98936
Name: John Guzmán
Position: Business Manager Brewing Ingredients
Office you work out of: TEXAS - AKA God’s Country
What is your favorite beer or beer style? A really nice British Bitter.
What is your favorite food-beer pairing? Rauchbier with a brisket that has been smoked from an external firebox using post oak at about 225˚ for an hour & a half per lb.
What activities do you enjoy in your free time? I have hunted all over North America from Moose, Elk, Mule Deer and whitetail in Canada and Alaska to Coues Deer in Mexico. I have also hunted the lower 48 with just as much enthusiasm. My favorite is archery hunting in Illinois & Wisconsin.
Share a food recipe that pairs well with a certain beer style:
Fajitas & a nice Pilsner
Remove all the gristle from the Fajitas, (skirt steak), then butterfly the steaks, (you’ll need a very sharp knife because this cut of meat is really thin!)
Then salt & pepper the meat and layer in a container. On top of each layer cover with sliced onion, chopped cilantro stalks, half a squeezed lemon, and drown in the Pilsner you have chosen. Then repeat for the next layer. Let it sit in the fridge for at least 8 hours, then take it out and let it come to room temp. I’m GETTING HUNGRY!!!
Grill over a very hot fire or mesquite fire and just kiss the meat to the grill. For this I hold my grill at about 500˚ and give the meat about a minute a side.
Anything else you would like to share? I grew up around beer, my dad worked for Lone Star in San Antonio and when I got married my father-in-law was with Anheuser-Busch. I am still married, (yes she puts up with me!) and my oldest son is married with a family, my oldest daughter is getting married at the end of May this year and I have another daughter and son still living at home. I have a great Chocolate Lab who is a really great retriever! Did I say I was into Hunting? Beyond that, in 2007 I even started looking for Bigfoot…more on that later. Other than that I shoot black powder & modern guns, rendezvous in my own teepee, fish and scuba.
Name: Judy Nadeau
Position: Sales Manager - New England and New York
Office you work out of: 250 Niantic Ave. Providence, RI
Where did you grow up? I am from a small seaside town called Little Compton, RI. My dad still lives there in the house I grew up in. I spend each Sunday there with my dad. My entire family still lives within an hours drive of our family home.
What was the first beer that made a big impression on you? Oatmeal Stout. I remember the first time I had Oatmeal Stout brewed by Tod Mott at Portsmouth Brewery back in 2003. I didn’t know beer could taste that good! Before I tasted this beer I thought that dark beer meant heavy and burnt tasting. Wow, was I wrong! This was the most creamy, malty, chocolatey, roasty, yummy beer I had ever tasted. This beer opened my eyes to a new side of craft beer. Since then when I visit my customers my first beer is always on the dark side, whether it be a stout, a porter, a schwartzbier, a black IPA or a bock, this girl loves her dark beer.
What is your favorite food-beer pairing? I organized a five course beer dinner a few years ago and for dessert I paired Berkshire’s Coffeehouse Porter with dark chocolate cake. This hands down has to be my favorite food-beer pairing ever.
What activities do you enjoy in your free time? I enjoy gardening and spending time with my family in my free time. My husband and I own a camper and like to sneak away every chance we get to enjoy the outdoors and the quiet life with family and friends. I also enjoy attending local sporting events and following my favorite hometown teams.
Share a food recipe that pairs well with a certain beer style:
At this time of year, when the clams are fresh and the warm weather is here, one of my favorite recipes is a New England Clam Boil. This pairs perfectly with Harpoon IPA, Troegs Sunshine Pils, Mayflower IPA, Victory Prima Pils, and many other great east coast IPA’s and Pilsners. Here is the recipe. I would highly recommend this at your next backyard event.
New England Clam Boil with Lobster
Rinse Steamers with warm water then soak in cold water for about 15 minutes before cooking. Bring water, beer and spices to a boil. Add potatoes, onion and chourico and cook for about 10 minutes covered. Add Lobster, sausage and hot dogs and cook 10 minutes more covered (no need to wait for the water to come back to a boil, start timer when you add the lobster). Add steamers and cover. As soon as the steamers open wide they are done. Serve on a warm sunny day with cold beer and melted butter on the side. Also can drain some of the juice from the clam boil for each person to rinse steamers in before dipping in butter.
Anything else you would like to share? I am married and mother to two sons and one stepson. I am also the grandmother (memere) to three grandsons, Connor, Nickolas and Hunter who are hands down the loves of my life. I have lived in New England my entire life and wouldn’t change it for anything. I am an avid (or a rabid) sports fan with my favorite teams including the New England Patriots, Boston Celtics, Boston Red Sox, Boston Bruins and Boston College Football. My husband John and I live in Marion, MA. John is a very talented woodworker who creates furniture out of reclaimed and recycled wood. Every piece of furniture in my house has a story behind it which always makes for great conversation starters. I enjoy taking pictures (my family calls me the paparazzi) of all family events. I have lots of pictures all over my house and each time the family visits the first thing they do is look at what new pictures I have put up. I also like to arrange flowers and give the arrangements as gifts. My life long dream is to own a small hometown diner which offers great local food and beer. I will definitely have Berkshire Coffehouse Porter and dark chocolate cake on the menu!
On a recent trip across the pond to the UK, BSG CraftBrewing’s John Guzman – Southern US Sales Manager, Chris German - Midwest Sales Manager, Laura Hansen - Director of Supply Chain and I had the pleasure of visiting Crisp Malting Group at their Great Ryburgh malting facility, visiting the Maris Otter “Mother-field”, and taking in the sites of Cambridge while enjoying some stellar UK beers.
Our tour guides from Crisp for the day were Euan Macpherson - Group Managing Director, Rob Moody - Director Group Logistics & Craft Brewing, Steve LePoidevin - Sales Director, and Jake Lambert - Maltings Manager. There wasn’t a question that couldn’t be answered, or aspect of the malting facility that couldn’t be explained.
We started off right way with one of the areas used for floor malting. At one time the facility was one of the largest floor malting sites in Europe. It’s now become one of the largest and most efficient malting plants in the UK, producing 115,000 tons of finished malt per annum.
After raking the floor malt a bit, and taking in the history that comes along with a building from the 1850’s, we headed to the weighing station, labs, R & D area and warehouses. We hadn’t even begun to look at the where the bulk of the malt is produced and we were already in awe!
The scale and modernization of the facility was impressive to say the least, and to witness how so much Maris Otter and other premium UK malts are made certainly gave us a greater appreciation for the process, technique and people that create the great malt of Crisp Malting Group. One of the aspects that makes the Great Ryburgh facility so special is that is situated in the heart of the prime barley growing region of the UK, North Norfolk, which allows this facility to take in high quality barley directly from growers, not far from the field. In so many ways, this malting facility and the surrounding community are built on the growing of barley, malting and the breweries that use the malt to make beer; a full circle of economic prosperity, community building and sustainability.
After a thorough tour of the facility, we were far from over with the day’s events. Steve had secured the location of the Maris Otter “Mother-field”, and we were going to say hi. This field if referred to as the Mother-field because it’s where Maris Otter was first grown. It is now a Pre-Basic field, which means it’s the first stage of the multiplication process of propping up seeds for commercial use.
Barley seeds go through 5 steps before they are ready to be used for commercial growing. Seeds first come from breeders as Breeder Seed, this is then grown into barley to create Pre-Basic seed, the Pre-Basic seeds are then used to grow Basic Seed, then to C1 seed, then to C2 seed and finally the seeds collected from the C2 plantings becomes the seeds used for growing the commercial malting barley. Whew! That’s a long journey before it’s even considered to be used to create malt, much less beer.
This process speaks to the work being done behind the scenes; all along the way the seed is analyzed to ensure it’s a single variety, and the seed is meeting strict quality standards. The seed breeders, merchants, farmers, and maltsters all play a critical role in making sure that quality barley makes it’s way to the malt house.
Quality and consistency are just as important upstream from the brewery, as it is downstream to the beer drinker. From farm to table, the same tenets that signify success are true for everyone. If you’re making and/or enjoying a great beer, make sure to thank a farmer!
After a full day of malt houses and budding Maris Otter fields, it was time to head to the lovely and historic city of Cambridge. It was a first time for many of us, and Steve and Rob from Crisp made sure we had a fantastic evening of activities; floating on a punt while taking in the sites of the University, drinking at a few famous pubs, and having a wonderful meal that paired some serious meat dishes with some splendid real ales.
Truly a day and night to remember.
We hold a great deal of value, respect and appreciation for our suppliers, in large part because they make, produce and provide some of the world’s best brewing ingredients. And with those ingredients, brewers around the US are making beers that are setting new standards of quality, flavor and innovation world-wide. But in equal parts, we hold them in such high regard because they share our principles of building success on quality, people, partnerships and love of great beer. BSG is proud to represent and distribute Crisp Malting Group here in the US, and we know our customers appreciate using their world-class malts.
Cheers to great beers made from select ingredients,
Jake Keeler – BSG Market Manager
Name: Peter Hoey
Position: Technical Sales Representative
Office you work out of: Home or Hotel, depending on the travel schedule that week.
Where did you grow up? Sacramento, CA
What was the first beer that made a big impression on you? Sierra Nevada Pale Ale – I was following Phish around the West Coast and there was always plenty to be had from the “vendors” in the parking lots.
What is your favorite hop? Mt. Hood – I enjoy how it has noble characteristics but a touch of American citrus character making it quite a complex hop.
What is your favorite beer or beer style? Hoppy Pilsner, without a doubt. I enjoy all styles of well made beer but I buy kegs of Pilsner for the house and bottle of other styles. Sierra FOAM Pils, Auburn Alehouse Gold Country Pilsner and Moonlight Reality Czech are regular drafts at home. Bottles are anything and everything and I maintain a 300 or so bottle beer cellar with ageable beers like Lambics, Imperial Stouts and Barleywines.
What is your favorite food-beer pairing? Saison and Humboldt Fog cheese from Cypress Grove. The earthy notes of the ripe goat cheese match the funk of the saision and the bitterness of the beer style does well to cut the fat in the cheese.
What activities do you enjoy in your free time? In my free time I love being a dad and playing with my kids. Whether we are just watching movies or going for a swim I feel like I can’t spend enough time with them.
I love to cook and do so as often as I can – real BBQ being my favorite. I have several grills and smokers and put them to regular use through out most of the year. Despite travel being a big component of my job, I still love to get away and immerse myself in food and beer culture in as many different places as I can and then try to bring back the best parts of those experiences to share with the kids.
Share a food recipe that pairs well with a certain beer style:
Goat Cheese Risotto
This recipe is what my family uses as a base for a number of variations – you can add peas and crispy bacon, mushrooms, asparagus, chicken or scallops. Whatever you are in the mood for or is in season.
6c Chicken stock
1/2c Dry white wine
1 ½ cups Arborio Rice
½ white onion
1 rib celery
1 clove garlic
3-4 tbsp olive oil
1/3 cup grated parmesean
½ cup goat cheese
Finely chop the shallots, onion and celery. Season with salt and fresh ground pepper and sauté in a wide pan in the olive oil for 10 minutes on medium low heat. Don’t let them brown, you want this low and slow. Heat up the chicken stock either in another pot or electric kettle to near boiling and hold temp. Add the rice and minced garlic and sauté for 3-4 minutes more making sure to coat each kernel with oil. Add the white wine to the pan stirring to make sure it is evenly distributed. Once absorbed start adding the hot chicken stock 1 cup at a time stirring constantly. When you can drag a spoon through the pan without liquid immediately filling in the trough created, add another cup of hot stock. Keep stirring and moving the rice in the pan – that mechanical action helps give the dish a creamy consistency. Continue to add the stock a cup at a time until you have about 1-2 cups remaining and start tasting the rice for doneness. It should not be mushy but have a little resistance in the chew without being crunchy. Once the rice is done turn off the heat and add the cheeses and stir to combine.
Pair with local Saison – there are so many good ones available now across the country!
Anything else you would like to share? My wife and I have been married 7 years this month. We have three kids: Liam (3) and Lorelai (6) and we just celebrated the birth of our third child Lucas on Monday! We also have two dogs, Hailey and Growler, that I have had fun training since we brought them home just over a year ago.
I’ve been a professional brewer since I was 19 years old – it is all I have ever done in my entire adult live. I’ve had tremendous opportunities to work with my idols and peers over the course of my career and still have just as much excitement and enthusiasm for my favorite beer releases, new and exciting ingredients and seeing how they all get put together. This August will mark 4 years with BSG CraftBrewing for me and I it is truly a pleasure to be part of such a great team here and to work with some of the greatest brewers on earth.