Brewers are a diverse bunch. We spend our days talking to as many as we can (in the interest of bringing you the best brewing-related content possible), and despite stereotypes that suggest a monolithic definition of brewer, we can unequivocally state that there is no single trait that defines one.
However, we have found one particular trait to correlate strongly with brewing great beer, and that trait is a risk-taking palate that seeks to taste as much great beer as possible. While it’s certainly possible to brew great beer without tasting much that others brew, more often than not, the brewers who inspire us have spent time tracking it down, trading for it, and tasting their way through the best the brewing world has to offer.
I recently saw a clip from former U.S. Poet Laureate Billy Collins, where he was asked what it takes to make a poet. His answer? “You just have to read. It’s really such dull advice—there’s no key to it. You just need to read poetry for 10,000 hours.”
That 10,000-hour number, first proposed by writer Malcolm Gladwell as the amount of deliberate practice needed to become world-class in any field, has certainly been disputed. And no one would argue that five years of full-time brewing will magically turn anyone into a world-class brewer. But there is a kernel of truth to it—if one is to become a great painter, he/she must not only master the technique but also know what has come before and what is happening among his/her contemporaries, to make work that is relevant, of the moment, and important. Poets must, as Collins later said, internalize the rhythm of poetic meter. Great chefs must not just master knife skills and the science of flavor but also the visual components of composition and a creative vision that sets their work apart from their contemporaries.
Brewers occupy a similar world, straddling technique and creative expression in equal measure. And while plenty of educational outlets, such as ours, can teach you the technique, you must commit yourself to tasting as much as you can if your intention is to make beer that others consider great.
I know I’m inspired when I taste a great beer—not to copy it, but to understand it, to decipher it, and to learn from it, so that my work may improve. And I hope the work that we do—tasting beers, articulating why we think they’re important or well-executed, and helping you build a vocabulary for the flavors within—gives you a small head start in your own tasting efforts.
Whether your goal is to mark your place among brewing greats or simply to execute great beer for your own specific palate, I hope you enjoy this issue. We made it for you.
Jamie Bogner
Cofounder & Editorial Director
Craft Beer & Brewing Magazine®