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.