Showing posts with label interview. Show all posts
Showing posts with label interview. Show all posts

Sunday, April 26, 2015

Behind The Tap Presents Frank Turner


(Photo taken from frank-turner.com)

Please follow us on TwitterFacebookYoutube, and Instagram. You can also follow us on Untappd with our names of @jenniek and @guitaristshad. 
For over a year, we've been enjoying the music of Frank Turner. If you haven't heard his music, you seriously have no idea what you're missing out on. He's sold out Wembley, opened the London Olympics, toured endlessly (1660+ shows at the time of this posting) and is working on his 6th solo album (being released this Summer, no official date yet, although he's at Abbey Road Studio wrapping it up). We had the opportunity of seeing him last year at Nelsonville Music Festival (show number 1572), one of the greatest shows we've seen, both in the performance energy and also keeping the audience entertained between songs with musings.We'll be seeing him again in Louisville, KY on May 15th. We have our tickets, you should get yours.

We contacted Frank recently to do an email interview. The following is what transpired from the emails.

BTT: You've toured endlessly worldwide, you seem to enjoy different brews. Do you have a favorite style? Follow up, do you have a go-to beer you prefer?
FT: I like drinking light, Pilsner-style beers for the most part, something that isn't too heavy or too alcoholic, so I can keep drinking it for a fair amount of time without getting wasted! I drink a fair few light beers on the road in the USA, which might not be very hip, but choice can be limited in venues across the world.
BTT: Scenario: You have a moment to relax at home, what beer would be found in your fridge?
FT: Right now I have Becks in bottles. As I get older I can't abide cans any more. I like European lagers.
 


BTT: You did a collaboration beer with Signature back in 2012. Could you tell us a little more about that experience? Have you done any other brewing since then? FT: That's my one and only brewing experience. It was fun. I can't say I know that much about brewing, but the Signature guys guided me through it and did a great job, we ended up with a tasty and unique brew at the end of it.
BTT: What was the final product like (it was wasn't readily available here in the States)? Also, do you know if it's still available?
FT: They aren't making it any more alas, and getting it to the States was a nightmare, thanks to customs laws. It was a light wheat beer with a very subtle citron twist on it.

BTT: We caught your show at the Nelsonville Music Festival last year. With the umpteen billion things (writing/recording/touring constantly) you constantly have going on, how do you find the drive to put on such high-energy shows constantly?FT: Show are the only thing I care passionately about. Everything else would fall by the wayside first, in terms of keeping the energy up!

BTT:When you're touring, do you try to drink locally made beers or just what's readily available to you?FT: Whatever's readily available. My schedule is such that I don't really have time to be picky. We have a rider that gets sent out, but often it's just whatever the venue has handy.
BTT: What exactly is on your rider? Anything weird (like Van Halen's rider having all the brown M&Ms removed from the bowl)?
FT:My rider is very long, I'm not going to list the whole thing, it includes all the staging and technical specs for my shows as well! I don't believe in asking for spurious shit, the people working backstage work hard for low pay as it is. The Van Halen thing was a serious one though, they were checking to see that all the specs had been read. 


BTT: What is your honest take on the American piss lager (examples- Budweiser, Miller, Coors, Busch)? FT: I actually have a soft spot for it.


BTT: You mentioned in cider in your song "Recovery." What is your take on ciders? Do you have a favorite? Follow up, we do food, music, and cheese pairings with the beers we review. How do smelling salts pair with cider?FT: I'm not a cider fan actually - I drank so much of it as a teenager that it is now irrevocably associated with the taste of vomit for me, haha. I guess the line in the song is referring to that time in the party (or "smelling salts" session) when you'll drink anything. I wouldn't recommend that kind of lifestyle.

BTT: We have paired numerous songs of yours with various beers. Do you have any beer-and-music pairings you favor? FT: I can't say I think about things like that to be honest.




BTT: Nathan: I play guitar as well. What is your preferred acoustic and why?FT: I play Gibson Hummingbirds live these days. They're fantastic guitars. There are other, more niche or bespoke instruments which can be fun to play in the studio, but for live, the Hummingbird is a total workhorse. It plays and sounds great, and it can take the abuse I throw at it, which is important. 

BTT: After listening to the Amy Trilogy (especially "Tell Tale Signs") would you ever date a girl named Amy? FT: Yes. "Amy" is a pseudonym.

BTT: Jennie is going to go all Jewish mom on you for a moment. Any nice, long-term prospects on the horizon? You seem like a nice guy. You deserve a good girl. And if there are no prospects, can we set you up? We know some lovely single ladies. (If not, I'll at least make you some chicken noodle soup.)FT: Hahaha. I am seeing someone at the moment actually. Early days but we shall see.

BTT: You have a very loyal US following, although we are small. Why the fuck aren't you more popular here? FT: You tell me.

BTT: For fuck's sake, you have sold out Wembley Stadium and opened the 2012 Olympics. You have accomplished what many dream. What is your favorite career accomplishment? FT: The fact that I don't have to have a regular day job between tours. That was the dream when I was a kid and it still is.

BTT: Jennie: My favorite song of yours is "Plain Sailing Weather" (although I had "I Still Believe" stuck in my head when your email came through this morning. I went to Albion College in Michigan, "Sweet Albion Blues" was an instant contender). Nathan's favorite is one of three, either "Tell Tale Signs," "Wanderlust," or "I Am Disappeared". What is your favorite song of ours?FT: My favourite song of yours? Uh.. definitely "Don't Stop Believing".

BTT: Do you have a favorite song to play live (does not need to be yours)? FT: I like songs that help deconstruct the barrier between performer and audience. That's a fancy way of saying I like songs that get people moving or singing along, or participating in the show in any other way.

BTT: How often do your fans complain of rug burn from dancing along to "Four Simple Words"? (Nathan had that issue once during a dancing incident while brewing beer.)FT: That'd be the first I've heard of directly...

BTT: How did you figure out the musical formula to perfectly blend punk and folk?FT: I don't write music to formulas.
BTT: No, seriously. There has to be something you go off. You have catchy verses and choruses with deep lyrics, then the bridge changes the tone of the song. Is this a standard you go by or is it just what feels right as you're writing it? 
FT: Really, I just write music that sounds good to me. That's it. 
BTT: After listening to some Million Dead (for readers, Million Dead was the band Frank was in before going solo), how did you not kill your voice with the screaming? Compliments on your vocal range, by the way. Any tips for the wannabe screamers of the musical world? FT: Thank you. Actually, contrary to popular belief, screaming is just another form of vocal technique, if done properly. It's not that technically different from singing a long, hard high note. If you look after yourself it's totally doable.

BTT: What is your take on the Oxford comma? Favor, favorite, color, etc., without the U? (Fucking Americans.)FT: The American spellings are actually historically correct; Franklin, Jefferson et al regarded themselves as true Englishmen fighting against a foreign king, and as a sideline, were total sticklers for accuracy in their spellings. The addition of the "u" was a French-influenced fad after the War Of Independence. So you guys win this round. As for the Oxford Comma, well, I have better, more interesting, things to think about.

BTT: Do you have plans on touring the Midwest anytime soon? 
FT: Yep, more US tour dates coming soon, and plenty of them.

BTT: Care to grab at least a pint next time you are in Columbus, Ohio? Or a brewery tour? It'll be a smashing time. FT: It would depend entirely on my schedule. A lot of people seem to think that the only thing I do on the road is play for 2 hours a night. Which is fucking *hilarious*.         

BTT: What is the most personal song you've written?
FT: Most personal song... Quite a lot of Tape Deck Heart wins that prize. I was trying to get deeper and more intimate for that album. I was listening to a lot of Arab Strap at the time. I think "Tell Tale Signs" takes the prize, probably.

BTT: We do a lot with cheese pairings, as previously mentioned. What is your favorite cheese?
FT: I love cheese. A great Spanish Manchego takes a lot of beating.

BTT: You recently released a video for your song "Get Better." We love how the video is a journey through your career. Is this song going to be the general tone of your upcoming album? Does the album have a  name yet?
FT: That song is something of an overture for the new record, yes. Stylistically, sonically, lyrically that's kind of where I'm going. I do have a title but I'm not announcing it yet.     


It was a blast being in contact with him, although I think we freaked him out with some of the questions (he's since blocked my calls and emails and sent me a restraining order, we'll see who has the last laugh in Louisville. Joking of course). We want to thank him once again for taking time out of his busy schedule to answer our questions. 

His latest compilation of B-sides and rarities ("The Third Three Years") was recently released here in the States. We reccomend it. Frank's cover of "Somebody to Love" rivals the original by Queen and the live versions of "Plain Sailing Weather" and "Tell Tale Signs" give a different take on already stellar songs. His road diary  ("The Road Beneath My Feet") is a best seller in the UK. It hasn't been released in the States, but you can find it through online sellers.

Look for his new album this summer. Here's a teaser to tide you over:




And if you're able to make it to Louisville on May 15th, shoot us a message. We'll meet up and enjoy a beer together.

-Jennie and Nathan-  

Sunday, March 22, 2015

Behind the Tap Presents: Jason Yester of Trinity Brewing

Photo credit: Trinity Brewing

Please follow us on TwitterFacebookYoutube, and Instagram. You can also follow us on Untappd with our names of @jenniek and @guitaristshad.

"Behind the Tap Presents:" will be a series of interviews with various brewers, musicians, and other wonderful people within this glorious industry. 
Last year, it seemed, every time we turned around, Trinity Brewing of Colorado Springs, Colorado, was bestowed with another award. Trinity produces all things saison and the company is also extremely environmentally focused. We had the opportunity to interview Jason Yester, self-proclaimed Captain of the Pirate Ship at Trinity (also known as founder, owner, president, and head brewer). Jason has always fascinated us; he is a masterful artist of yeast, and has a pretty unique view of the world at large and brewing in particular. He was very kind and generous to take time out of his insanely busy schedule to respond to our questions while releasing his beers to New York City this week. While Trinity's beers started appearing on Columbus, Ohio, shelves this week, the release parties are scheduled for next week (schedule below).
Behind The Tap: Why Columbus? I mean, we know we are the 16th largest city in the country and our beer scene rocks, but most of the rest of the country lumps us in with flyover country. You recently released beers to Seattle, which has a decent beer scene, too. What drew your attention to our corner of the universe?
Jason Yester: I honestly don't look at a city and think about the beer scene too much when I look towards new territory.  I will be honest in stating that my personal career is rooted in science, however I feel like our beers have evolved past science and into an approach with more conviction towards a creative culinary approach.  What specifically attracted me towards Columbus is how well rooted the food scene is, specifically the farm-to-table dedication of the city... I was impressed to say the least. 

BTT: What did the pint glass do to you? You started #killthepintglass.
Jason: The 'shaker pint glass' has compromised beers for much too long already, and I refuse to be graceful in this response!  I don't think I've ever seen a wine poured into a 'shaker pint,' nor have I ever heard anyone complain about wine served in a stemmed glass...  beer is just as complex of a drink.  As a sincere brewer, we work extremely hard on every level of creating beer in a very real artistic direction.  Pouring all of that effort into a 'shaker pint' compromises the beer immediately: head retention, presentation, and loss of aromatics.  There are such better ways to experience a beer, and using the proper glass is a completion of that journey.

BTT: One thing we often hear about larger breweries is that consistency is key if you want to make it big. What do you do to ensure consistency within each batch?
Jason: Past the theme of a recipe, we pay almost no attention to consistency, Trinity is by heart a 'Saison' brewer, we specifically rely more specifically on 'live performance' from our brewers and their inherent talents rather than replication of a product.  Because of that approach, each time we brew a beer there are a large amount of factors we have to be flexible with.  We use a blend of at least 3 different yeasts for each of our beers, and as we re-crop the flavor definitely changes... We are also at the mercy of fresh harvests, which sometimes provide more than we need, or less than we need.  Those harvests can also vary in flavor dramatically from season to season, and we just have to roll with it and make a beer.  What you receive in a bottle of Trinity beer is true 'Live performance,' from folks who pay an unrealistic level of attention to raw materials, because we like that challenge.

BTT: Trinity Brewing is releasing a limited number of beers to Columbus. We'd love to hear the thought process that went into which beers to send here. Do you have any anecdotes to share about the beers coming to Ohio distribution?
Jason: We've opened up the choice for our distributor, 17th Star, to carry very small allocations of most of our line up.  Our company model is low volume/wide distribution ..... and when the beer is gone, it's GONE ;).  Several of the beers in our portfolio are only brewed once a year.  My goal is to send 4-5 shipments annually to C bus.

BTT: What do you say to a potential customer who has never had a saison or a sour beer? Worse, what do you say to the person who doesn't love sour beers?
Jason: I normally ask them what their favorite beer is to drink, then I like to place a similar beer we make in front of them and gently blow their mind.

BTT: Which beer drove you over the ledge and made you Saison Man?
Jason: I am not sure it can account a single beer for that ledge ... there are many factors past beer that lead into being a Saison brewer.  I've personally sold a good amount of art work, done thesis work in microbiology, grown organic gardens for 15+ years .... etc etc.... I know, it's all boring .... but, Saison is a life experience not just a beer.

BTT: We love to pair beers with music and food and cheese. Your thoughts on what would go best with each of the beers being released in Cbus? (And/or favorite brew day music?)
Jason: Man ... that is a huuuugggge conversation.  Some of our beers go best with a light flaky white fish like fluke, the cucumber saison goes best with west coast oysters, I love to pair our Black Saison Regal with chocolate cayenne mousse... sometimes I even like to pair our beers with foods only for texture matchings... there are nearly endless possibilities, and that's what makes our culinary approach towards crafting beers so much fun!

BTT: What is your favorite Columbus- or Ohio-produced beer you have had so far?
Jason: Every beer I've had from Hoof Hearted has been much past expectations, and I'd even extend to say 'exceptional.'  I haven't met the folks making the beer there, but they have a lot to be proud of :).  I've only had one beer from Rockmill, their 'straight' Saison, and it was literally shocking!

BTT: Care to give us a technical breakdown on how brettanomyces differs from saccharomyces cerevisiae?
Jason: Let's make it this as simple as possible.... the post fermentation treatment of Brettanomyces steers each strain in different directions metabolically.  Those pathways allow for serious funky changes with age.  Saccharomyces yeast flavors are mostly set after fermentation, an aged beer brewed with this yeast will only become more smooth and not specifically increase in yeast flavor.

BTT: No, for real. People want to taste and smell horse blanket and feet in a beer?
Jason: Of course!  Have you ever had a Pont l’Eveque or a Roquefort cheese? Before the advent of refrigeration, fermented foods were one of the most common ways to preserve food for long term storage.  As these foods aged, some of the flavors which only develop 'with time,' became delicacies and sought after.  Returning to more ancient yeasts/techniques in beer we should expect the same, and celebrate the effort to create the rare flavors. 

BTT: You have been brewing for a long time... unless we read your bio wrong, about the time you were legal to drink. What drove you to say to yourself, "I can make this better than anyone else?"
Jason: I did begin to brew professionally when I was 18 years old, and I've loved it .... It seems that I find another reason to love it every day too!  I wouldn't say I try to brew beer better than anyone, I think my position in this craft is to create change and inspire both drinkers/brewers artistically.

BTT:  Do you have an opinion on "brewpies"? You know, the chicks that just want to hook up with brewers, no matter that you have been a in a committed relationship for years?
Jason: These kind of ladies exist?  Hmmm.. I guess I haven't been paying attention ?

BTT: What would it take to have a beer together when you are in town? We know Dancing Kevin and we have some pretty stellar stalking capabilities.
Jason: Haha, it's pretty easy ... meet up with me at one of our launch events :)  ... here's a list:

taps start at 4 we show up at 6
House Beer March 25
7:00
The Crest March 26
5:00
Growl on High March 27
7:00
Weiland's March 28
3-5
Hales Ales
7:00


BTT: Hockey or football? There is only one correct answer. (Not really. We like both.)
Jason: Football of course!! Go #PFM !!! ... I do like a double hotdog with a tall Yuengling at Bluejackets games though :)