Eddyline Restaurant and Brewery is giving the beer connoisseurs (or at least enthusiasts) among us plenty to be excited about these days. As part of their plan to expand their brewing operation to include a new cannery in BV, Eddyline hired this summer a down-to-earth, 26-year-old brewmaster by the name of Scott Kimball. This Wednesday, November 17th, you’ll have an opportunity to get know better both Scott and the beers he brews at Eddyline’s Brewmaster Autumn Feast. According to Eddyline manager Brian England, the feast will be a five course meal featuring locally sourced foods carefully paired with their always-locally brewed beers. Give Eddyline a call or stop by the brewpub for tickets.
Beginning last winter, Eddyline began rolling out a wide array of locally sourced menu items, including the delicious, healthy and sustainable grass fed beef of Arrowpoint Farm, grown just 10 miles south in Nathrop.
“I don’t think we could have done this feast last year at this time. I look back at how far we have come on local food systems and sourcing and it’s blowing my mind!” Brian told me recently. The five-course menu will include a beer pairing for each course (less than a pint per course though!).
Since the main purpose of the event is to give folks an opportunity to get to know the Brewmaster, I thought it would be cool to give folks a virtual introduction to the friendly and very knowledgeable Scott Kimball.
DU: Let’s start at the beginning. Where are you from and how did you become a brewer?
SK: I grew up in Baltimore County, Maryland, an hour north of the city. After college I go into home brewing. I was living in this house with 10 others, and I would brew a batch and test it on them. Soon I started growing hops and just got more and more into it. I had a buddy I was brewing with who got a job at this big craft brewery called Fordham and Old Dominion. Eventually he left the job, and I took his spot.
“I didn’t have too much trouble leaving my teaching job to start making beer for a living.”
At Fordham and Old Dominion we had a 50 barrel brew house and 22 different brews. We brewed twice a day so we were making the equivalent of 200 half kegs a day, five days a week. I went from brewing 5 gallons to 1550 gallons at a time. People pay thousands of dollars for the education I got there. But one of the reasons I left was that I was the only home brewer there. Most of the other employees were just pressing buttons.
DU: So how did you find Eddyline?
SK: The Brewer’s Association has a daily email where they put out job openings, which is where is how I found out that Eddyline was looking for a Brewmaster.
DU: Were you familiar with the area?
I lived in Frisco for a winter ski bumming on my friend’s couch, but I had never been to BV before I moved here. But I felt comfortable that I knew the region. What drew me here was not only the job, but also the 14ers, trails, having the river right there and the pictures I saw of the climbing boulder right next to my “office.” Snowboarding is my main sport. I’ve only been rafting once, so I’m also really excited to get into some whitewater.
DU: Given Eddyline’s plans to start a cannery, part of why you were hired was for you knowledge of producing and distributing on a larger scale. What are your thoughts about that undertaking?
[ Here’s the background from Brian: We will be canning our top three beers: Drag Bag Lager, Kickin’ Back Amber and Crank Yanker Epic IPA. We’ll be selling six-packs of 16 oz cans for the price of a normal six-pack of 12 oz microbrews. So you’ll basically be getting two extra beers for free. We hope to begin distributing by spring, 2011.]
SK: Canning is a new movement in the craft beer scene. We only bottled beer at Fordham and Old Dominion, but canning is the same idea, just with different machinery. Being a brewer is half science, half engineering with the mechanics of the canning line. I think canning is a brilliant way to go. I personally think the beer is going to last longer in a can. [According to Brian, UV rays from sunlight are one of the main threats to a beer’s freshness] Cans are also more sustainable cause aluminum is by far easier to recycle, lighter to ship and of course you can take a can places you can’t take glass.
Self-distribution will be a fun challenge. I’m excited cause I not only get to brew the beer, but I get to talk to the people I’m selling it to. If people have an issue, they can talk to the guy making the beer.
Monarch Mountain is carrying our Drag Bag Lager this season. I’m super excited about that cause it goes with our mission of “being a beer for people that thrive in the mountains.” Whether it’s sponsoring the disc golf course, the pump track, etc., I’m just psyched to support the mountain lifestyle here.
- Local Eats, Beer and Cheer at Brewmaster’s Feast (+ a Bonus Eddyline Beer Guide)
- Eddyline’s Crank Yanker IPA Reviewed [VIDEO]
- Eddyline Brewery Opens New Location & Releases 1st Cans
Find more like this: Community, Events, Local Food , beer, brewery, brewmaster, Buena Vista, Colorado, craft beer, eddyline brewpub, eddyline restaurant and brewery, microbrew, scott kimball, South Main, south main neighborhood