pFriem Family Brewers Head Brewer Gavin Lord Talks Druif - 2018 Vintage

We spoke with pFriem Family Brewers Head Brewer Gavin Lord about Druif - 2018 Vintage.

BC: Who came up with this beer’s recipe? 
We work as a team on recipe development, but this project was special in that we were able to collaborate with the extraordinary crew from Brooks Estate Vineyard. They continue to teach us a great deal about fruit and fermentation. 

BC: What’s your favorite aspect of this beer (flavor, aroma, etc.)? 
I love the way this beer defies definition. It flies at will between the realms of light mixed-culture beer and dry sparkling wine in a way I find intriguing and delightful. 

BC: Where does this beer’s name come from? 
We name our fruited sours for the fruit included, translated into Flemish as a tip of the cap to our Belgian colleagues. In this case, Druif simply means grape. 

BC: Is this your “desert island beer?” 
No, but it will be tough to beat on New Year's Eve. 

BC: Can you describe this beer in 10 words or less? 
White pepper, stone fruit, floral, effervescent. 

BC: Do you know a story – or have a personal story – that revolves around this beer?
Brooks Estate Vineyard was doing all whole-cluster fermentations at the time that we picked up our fruit last year, meaning that using their de-stemmer was not an option. Concerned that the stem tannins would overwhelm the delicate balance we were seeking, we decided to de-stem 1,600lbs of Riesling grapes by hand in-house. It was a labor of love. 

BC: What's a good food pairing for this beer? 
Brie cheese, hearty shellfish, salami and dark chocolate. 

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