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 firstname.lastname@example.org 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 email@example.com, 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.