AAB has a fun running feature, “Pull Up a Stool” where the reader gets to figuratively sit down at a bar with some awesome brewer or person in the beer industry and just chew the fat. The first one I wrote was on Breakside Brewing’s esteemed Ben Edmunds. He’s made beers using duck carcasses, whole pies, and, y’know, fresh hops. That’s what led to this quiet exchange:
So you maintain a classical approach without sticking to the classics?
I always like to point out that we make a lot of “normal” beers, too.