Interview: head brewer Brian Thorson (Drake’s Brewing)

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Brewers Bay Area

Brian Thorson poses with Drake’s brewer Alexandra Nowell at Blue Palms.

INTERVIEW CONTINUED FROM PREVIOUS PAGE

What’s the most recent beer that you brewed, and what was your approach with it?

The new one, batch 3000. My approach was to lean it out, just like 1500, keep it lean, keep it simple. I’m about simplicity a lot of times. 1500 has about 5% [ABV]. It’s the very basic 2-row [malt], and then 5% Crystal, that’s it. Crystal 60. Then I tried to do that with the 3000. The approach was to keep it drinkable, but a dark 1500. All I did was add a Carafa 2, just keep it really super drinkable, like 1500. There’s 1500, and then 3000. It’s a good marriage, good for the milestones and batch numbers at the brewery. It’s something that’s not going to bog you down.

Would you say that you have any brewing mentors?

Oh yeah. A few. I can think of quite a few. Obviously Josh. I used to work with him. Rodger. When I was working at Trumer, I came across Michael Manty, and he’s working at Drake’s as well. I had a good relationship with him. He showed me the system when I went to Trumer. I learned a lot from that fellow. Mostly people I’ve directly worked with or a friend of somebody I’ve directly worked with, tend to be mentors.

Where do you like to drink, and what do you like to drink, when you’re not at work?

It’s all across the board. I drink a fair amount of all styles. I like everything form pilsners – I’ll order a Trumer Pils, still. Other people’s IPAs. I’ll order a Wipeout, something like that. Anything across the board beer-wise. Wines. Spirits. Liqueurs. I don’t really have a fixation, as long as it’s good, and my mood fits it, then I’ll buy it and drink it, or order it. I have children, so I don’t go out to a lot of bars. I’m usually out with close friends at a particular place or buy something and enjoy it at home with myself, my wife and my two kids.

Who are some other brewers that you really respect in the industry that you have not worked with?

Brian Hunt. He’s pretty much iconic. He has this whole different take on how to do things. It’s easily recognizable and personable, and just the way he goes about his business, it’s awesome to watch. It’s awesome to see, and keeping that genuine mentality. He’s a pretty solid fellow.

What’s the key to successfully pairing food with beer?

Trial by fire. It just could be a thought in your head, late at night, or whatever, and then you go try it out. Or you could be cooking dinner, you are going through your fridge – “Oh, that sounds good” – so more of a spur of the moment kind of deal, for me.

Do you have any favorite outdoor activities?

Camping. Going out on a nice walk. I used to be an avid runner, but I work a lot, so occasional walks now. Or just drive to a particular place and go take a walk. Of if you’re in the city, walk to the theatre. Just walking around the city’s cool.

If you could only fill your glass with one more beer, what would be in it and how come?

My latest favorite one – and generally I have access to most of our beers – I’m enjoying the 3000 right now. That rotates. Non Drake’s beer, I like a lot, down south, Sculpin IPA is good. Up north, obviously we have a good brewer at Triple Rock. I like IPAX. I’ll go into Triple Rock and order an IPAX. It’s a pretty staple standby. Obviously Pliny. Bombay By Boat. When I get the opportunity to taste barrels, some of the sours, that’s kind of fun. Tasting barrels and think if you’re going to blend it, or not. Then imagining how you would do it next time. I don’t have one particular beer, if I died in the next day, it’s whatever the latest is.

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Joshua Lurie

Joshua Lurie founded FoodGPS in 2005. Read about him here.

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