RC: So, if you can just start by saying and spelling your name for us.
KM: Kalif Mathieu K-A-L-I-F M-A-T-H-I-E-U
RC: Today is Friday May 25, 2018 and we are in Pig Pounder Brewery in Greensboro,
North Carolina. I am RC, talking today with Kalif Mathieu, head brewer, as part
of the Well Crafted NC project. So to get started, if you can tell us a little bit
KM: Well, where to begin. I assume we're going to talk about beer a whole lot today
so I'll take this opportunity to not talk about beer perhaps. I don't know.
KM: I was born in Haiti. My parents were living overseas there for about ten years.
But I didn't grow up there. I grew up in central Illinois and went to college at1:00
Alma College in Michigan and majored in English and Political Science. And
that's kind of where I hit some stumbling blocks. Went to work in D.C. for a little
while, doing some grant writing. It wasn't super fun so I joined the Peace Corps
KM: Went to China for a couple of years and taught English. That's where I met my
wife. Moved back to the States and that's kind of where I found my footing, got
in with a college friend of mine, brewing beer at a brewery in Michigan. And
that's where I sort of found my passion and found my way.
RC: Okay. Well that leads into, how did you first become interested in the brewery
KM: Right. So when I was in Peace Corps, I decided that paper pushing and teaching
and stuff was all right but not great. I felt like I needed to find something to do2:00
where I was producing a physical product rather than some amorphous
measurement of achievement. So I was looking around at going to the Bakken
Shale oilfields or maybe Texas or something like that and being a rig hand or
starting something in that direction.
KM: And that's when my college friend Chris Noel, slash fraternity brother, was
looking to bring on some assistant brewers and I kind of jumped on that
opportunity as, hey you can do this for ten bucks an hour. It's just scrubbing
buckets but you'll learn the trade and I got real excited at the opportunity and
jumped on board. And so my passion from brewing kind of happened as lowest3:00
of the lowest levels in a craft brewery. Just scrubbing the floors and doing some
real basic stuff but learning how to make beer. And it just kind of snowballed
RC: Awesome. So since you moved from Michigan to North Carolina, how would you
compare the beer scene in both states?
KM: The beer scene changes by geography almost slower than it changes by
timeframe. So I was brewing, I started in 2012 and in 2016 moved down to
North Carolina. So 2012 to 2016 was a very different phase of life if you were to
say in craft beer in general, in the country. If you were here in North Carolina in
2013 versus now, it's a different world versus up in Michigan, kind of the same4:00
KM: There were 28 or so breweries in the Grand Rapids area that you could drive to
in 40 minutes or so. So there's quite a bit of diversity already there. Some big
names that you could go visit. Bell's, Founders. New Holland was just coming up
as a huge regional producer. And so you have these big volume guys but also
lots of very small pub shops, even multiple places that would be just making
beer on a ten gallon system on the stove, where they would also cook food on a
sandwich pub environment.
KM: So you'd have the full gamut. But I would say it's simply more advanced down5:00
here in North Carolina than where it was when I was up in Michigan. But that's
probably simply because it was 2013, 14, 15 and 16, not 2017, 2018 where you
have just this explosion of new beers and new breweries.
RC: Sure. Okay. So pouncing on the Pig Pounder. How did the brewery arrive at the
name Pig Pounder?
KM: Pig Pounder comes from our owner Marty Kotis purchasing the last Darryl's
Restaurant on High Point Road. It's City Boulevard now. A number of years back
and Darryl's had a beer brewed, contract for them back in 1988 called the Pig
Pounder. And it was served in a 16 ounce bottle, hence the pounder. A pint's a
pound. And the pig obviously is a reference to the Darryl's brand and their
barbecue and all that.6:00
KM: And so he had the IP [intellectual property] for beer, a wonderful label and
jumped off of that to set it up for a sort of the structure for the brewery as the
icon that over a couple of years, believe it or not, the bobble head of the tap
handle didn't come along until 2015, 2016. The brewery opened in 2014. So it
was actually a little bit down the road that we arrived at the point where the
bobble head is sort of our figure.
RC: Did that original beer move to the brewery too?
KM: So that is sort of a shelved, interesting research project for me to find the
original recipe for that beer so that we can re-brew it. I think it would be really
exciting because it's so different from what we normally do here. You could call
Pig Pounder an ale house. We only make ale. We don't brew lager, yet.7:00
KM: And I think it would be wonderful if our first lager to be produced at this facility
is the original recipe for the Pig Pounder in 1988. But because of course, that
wasn't a light American lager recipe. Nobody was drinking anything else back
RC: Right. So if someone were unaware of Pig Pounder how would you describe the
brewery to people who have never been here or didn't know what you do?
KM: So we are a little bit off the beaten path, cool, funky but alsoconventional place
that tries to offer a good spread of different things. So we have currently 12
different beers of our own that are on tap. Anything from light to dark to fruit to
sour and we're also running a bourbon barrel aging program, so that's
something to look forward to in the winter months coming up.8:00
KM: And it really is ... Of course, I talk about the beer, it's really about thebeer and
that's sort of the focal point. But of course, if you've got a group of friends and
you want to head out to this, that and the other place don't feel like you're
excluded. We also have a good offering of North Carolina wine and California
wine and local ciders from both city and other places.
KM: We always like to try to mix it up because not every day, even as a brewer do
you want to have a beer.
RC: And so you touched on this already a little bit, just briefly. But mostbreweries in
Greensboro are clustered downtown. So can you talk a little bit about your
unique location and how that has affected your business model, and maybe
your customer base.
KM: Sure. So we're located in what's called now, midtown which is this corridor of
Battleground Avenue coming out of downtown and then shooting up towards,9:00
kind of across ... You can reach Friendly Center and then if you go north, then
it's mostly housing for a general bit. But there's also quite a bit of shops and
locations just within, say a mile here that starts where we are and runs up north
for at least a mile of various different shops and locations that you can go to
since Battleground is such a thoroughfare.
KM: And that sets the area apart right there from downtown, where if you're on, as
you're saying downtown. Well, almost you could say South Elm Street
specifically. There's a nice tight little neighborhood there where everything is
walkable. And so you can get around to this that and the other hole in the wall
KM: So you can find some food here. You can find some beer there. You can find10:00
some shops and browsing over here. You have all these different things that you
can discover and interact with and find. And it's close enough to not worry
about how you're going to get there. And that is something that midtown is in
the process of becoming, where you can get around to this, that and the other
place without worrying too much about how you're going to get there.
KM: It's not quite there yet though. And so that informs quite a bit of the business
model as well. Being outside of downtown and being further away from say, a
restaurant or something like that next door, you kind of need to structure
yourself to offer a little bit more of a destination rather a piece of the puzzle.
RC: Okay. So when you first came to Pig Pounder in 2017 what were your first11:00
KM: Diamond in the rough to be gentle. Pig Pounder was part of a family of
restaurants with Marty Kotis, starting his restaurateur program to try to ... I
don't want to speak for him, but he's very passionate about good food, good
beverages, high culture and he wanted to bring those things here to
Greensboro. And to execute that vision he started up Marshall Freehouse
English style house across the street from Pig Pounder.
KM: This brewery as well, following along later on Burger Warfare, which is still
across the street and their open. But the Marshall Freehouse never quite made
it. And then that was retooled in 2017 to the Traveled Farmer, which was a very
farm to table type setup. Which also didn't quite find its stride here in12:00
Greensboro. What most folks who went there say, is that it was all excellent but
the price point just didn't quite make sense.
KM: So maybe it was a factor of how many super high-end ... I don't want to say
millennial but, super high end restaurant locations can Greensboro support in
2014, 2015, 2016? And it was just the challenge of that. And Pig Pounder was
sort of a part of that vision where it was set up to brew exclusively English style
beer to pair with the English style pub across the street.
KM: Cask ale style all day and a wide variety of different kinds of modern English
beer. So nothing funky or weird or experimental at all. And that also struck me13:00
as a little strange for ... When I came to the brewery in 2017, I was scratching
my head. It's 2017, not 2014. In 2014 maybe you could get by brewing classic
styles of a specific origin and that's it.
KM: But in 2017, it's a very different environment where you have more breweries
and a lot more craft beer being consumed. So you have more people in North
Carolina that are craft brewery customers so to speak. And so you have a very
different, you have a very different dynamic of what's going on around you. So
you got to kind of take that and inform how you structure yourself.
KM: So when I came into the brewery, it was ... I don't want to say mothballed, but
close. There were a couple of placeholder folks in positions to keep brewing the14:00
beer because Sam Rose, the original head brewer who started the project in
2014 had moved on to Funky Buddha in Florida. And that left the brewery
without any strong beer leadership and the restaurant group was very much
tied up what was happening in the Marshall Freehouse and then converting that
into the Traveled Farmer.
KM: And so you had a lot of folks who had a lot of opportunity to get involved
distracted by other projects. And Pig Pounder as simple as it was could just brew
some Boar Brown and some extra special and could get by and could keep
serving the restaurants and keeping everybody satisfied with enough beer. And
that was enough for the project through 2016. But I was brought on as part of a15:00
team of people in 2017.
KM: So it was myself, Cassi Winfree as a sales and taproom And Jake Murphy as our
general manager, who actually got borrowed from the movie theater across the
street, Red Cinemas to really start giving Pig Pounder some focus and some
RC: And one thing I noticed is that you indirectly addressed the speed of change in
the industry too, because you're comparing 2014 to 2017. So that's only like
three years. But we're talking about complete changes in what the businesses
are doing. Breweries, for example.
KM: Sure. Absolutely. In 2014 you could say here in Greensboro you had Natty
Greene's downtown with their restaurant and pub which is kind of the original16:00
model of a craft brewery, what people used to call a microbrewery. And they
offered your standard fare of American beers. We have a pale ale. We have an
IPA. We have an amber. These kinds of things that were new and interesting
when craft beer was just getting started.
KM: And if you offer that together with a good restaurant setup, then you have a
pretty respectable model. And you can basically be a grassroots type restaurant
that also happens to brew their own beer as almost a side item. But that model,
which I would say probably got started back in the 1980s when the very first
microbreweries starting opening-
KM: With the nation-wide legal environment. That starts changing when you start17:00
opening up craft to the point where you have waves of people excited and
interested to try this whole new beer thing. And so what happens is, some
breweries that are well-positioned and figure out their game plan scale their
volume production to take a ten gallon stove top system in, let's say 2006 and
by 2016 they're brewing on a 40 barrel system and they're cranking out 25,000
barrels a year.
KM: And that's a very methodical step by step process that happens. The other
aspect in addition to that of, okay so you have an established brand and you can
figure out your growth plan and execute that, what also happens is you get lots18:00
of new places starting at that ten gallon system or maybe ten barrel system
something in that neighborhood, volume range.
KM: And that also provides a whole different dynamic where okay, now you have a
whole bunch of different opportunities, so an aspect of the craft beer taking off,
I'd like to try some new things with interesting and bold flavor. Now you can get
a wider variety of that. And the demand is still there, and the passion is still
there to grow more, so you get more and more and more locally focused
breweries that are excited to sell beer directly to their consumers.
KM: They're not worried about scaling up to brew 20,000 barrels a year or something19:00
like that. They're interested in serving a neighborhood, a unique and interesting
and exciting product.
RC: Awesome. So when you got here, what changes did you initiate to better reflect
your brewing approach, interests or philosophy? Which is kind of three
KM: Okay. Approach, interest and philosophy. Well so, the beer informs the business
and the business informs the beer is kind of what we've been teasing around
here all morning. Originally the business was set up to be a volume producer of
English style beers that were a very high quality in 2016. The Boar Brown took
home the world beer cup for best English brown ale. So the execution was very
much there. The passion was very much there.
KM: But the strategy to make that make sense as a business didn't quite make a20:00
whole lot of sense at that point. Partially because of the stumbling blocks of
losing the head brewer and then not really having a whole lot of time and
attention paid to the business. It was, let's stabilize for a while. And then I was
brought in as part of this other team, and so myself sort of being the beer
expert, the biggest shift that Pig Pounder needed to make from my perspective
KM: And I'm not a big business guy, but the general understanding was inaddition to
myself, everybody else who came on board, was that Pig Pounder is too small to
try to do a wholesale volume production. So just make three or four beers and
make a lot of it and sell it as far-reaching as you can get. That business model21:00
just doesn't quite work be we brew on a seven barrel system and we have four
seven barrel fermenters, so single batch fermenters and two 14 barrel
KM: If you even want to start talking about wholesale volume production you need
to be brewing ... If you have a seven barrel brewhouse, you need to have 20
barrel fermenters. And you need to turn that brewhouse three, four times to fill
each fermenter and you need to be doing that three times a week. So the
brewery was not constructed for volume.
KM: The brewery was constructed for variety, single batch fermenters to brew
different things. So the structure provided makes sense to be a locally focused
brewery that's excited about retail rather than wholesale. So it's all about
having the brewery itself be the business and customers visit you rather than22:00
simply selling kegs of beer to restaurants.
KM: And so with that in mind, the brewing philosophy needed to step out of only
four styles of English beer and move more towards variety and also some
experimental stuff and some basic sessionable beer, so you have a wide spread
of offerings that is continuously changing. Because if you want to focus on being
more retail, one of the biggest drives is to have a variety of things that's always
developing so if you come by in June and then you come by again in July, there
are different beers you can try.
KM: And that's a big part of the brewing philosophy, kind of following hand in hand23:00
what the business model should look like. So that was very exciting to me
because that's what I always wanted to do, was more variety and more
interesting stuff and more funky things. Because yes I'm excited about a good
kolsch. I enjoy the blonde ale. In fact I drink one almost every day.
KM: But I'm also very much interested on the production side of trying new things
and using unconventional ingredients and brewing different kinds of styles
depending on the season and so on. And so that was the primary shift there as
far as what beer Pig Pounder makes. That came out of mostly myself is more
variety, more different things and so we came from in 2017, myself just finding
my footing and rebalancing what was already going on.24:00
KM: Now in 2018, we've grown our spread of different styles of beer from, there
would always be five for all year and one for each season. So from five beers on
tap at any one time, all the way up to twelve right now. And that's something
that we want to continue growing.
RC: Awesome. Which actually building on what you're saying about the business is
that the brewery is undergoing a lot of renovation and expansion of late,
including new spaces and a pavilion so what all is going on and what are your
goals with all the renovations?
KM: Well, so I don't know if the camera shows everything but this taproom was built
out almost like ... My impression when I walk in is okay, I'm coming by a wine
bar to taste and then purchase some bottles to bring to dinner. That's the25:00
impression that I get from this taproom here at the brewery where the
production facility is behind here. We have our tap faucets. We've got space for
about 15 people to sit at the bar and you've got 20 in here and it doesn't fit
anymore. It's that small.
KM: So to again bring that ... Pig Pounder should be its own identity. It shouldbe a
fun place to hang out. It should be a place to go. To inform that, basically we
need more space. And so to work on it, the simple project, the small project is
to have a patio for outdoor seating. And that's currently getting a pergola put
over for a little bit of shading to improve that out there. And that provides a
whole bunch of space. I think seating out there is something around 30 or 40.26:00
KM: And then next door is the big project at ... So our address here is 1107 Grecade.
At 1111 we're installing a second bar with lots of seating and picnic table type
setups and maybe a lounge area with some couches and ping-pong and foosball
and lots of cornhole and things like that, that is a much larger space, that's
almost the size of the production area and this bar combined, just for space to
hang out in. And so that's kind of again, part of the vision of making Pig Pounder
a fun place to go and experience new things and try new beers and have some
RC: So what is it like to work in the craft brewing industry today?27:00
RC: Over your career.
KM: Right. Versus in 2012. Well-
RC: Which you did touch on about being in Michigan.
KM: A little bit. I would say that the brewing scene has elevated quite a bit in this
amount of time, because imagine I started in 2012. Okay, how many other
brewers started brewing in 2012? Okay, that was six years ago. Now myself and
all those folks have six years of production experience or what have you.
Something. Doing something in the brewery or doing all the things in the
brewery, which happens a lot when it's a small place.
KM: So I would say a huge facet of that is simply getting over the novelty of28:00what a
craft brewery is and what it is like to work there and what you're tackling every
day. And getting to the point where, okay we've done this before. We kind of
see what's going on. And especially is the case, more often than not, certainly in
my case but others as well, you'll spend time at multiple breweries. So I was at
one brewery for two years and then another for two more years and now I've
been here at Pig Pounder for about a year and a half.
KM: So three breweries almost even spread in experience. And these all have very
different dynamics. One was mostly focused on retail, but they serviced huge
crowds as a vacation destination spot. So the variety of beer was just not there.
It was volume, but at retail. And that was on a ten barrel brewhouse, so that's a29:00
certain kind of brewing and that's a certain kind of skillset as it were, of
managing yeast, of managing ingredients, things like that.
KM: Then moving over to another brewery that was in the scaling process of moving
itself towards 20,000 barrels a year on a 40 barrel brewhouse, it was a team of
maybe 12 full-time people every day in production to make the beer. All the
way down to the warehouse and so if you're one person in that twelve person
team, you're usually doing one thing every day. So that provides you an
opportunity to get really good at that area but you start to lose focus on the
bigger picture, simply because you're not involved, so it can become very
KM: And that wasn't quite where I found my passion. Some folks certainly did. And30:00
you could operate a centrifuge every day and still feel like your adding more
value or you're doing new things. Like you're growing your understanding of
that aspect of the business and you can continue to get even tighter on that
KM: And folks like that will definitely find their place much better at a larger brewery
because you can afford to focus more. But for me it was more interesting to
take a holistic approach and pull different aspects together, both from a
business side as well as making beer side to kind of get a better understanding
and better utilization of how it all fits together. Something that I've discovered
now here at Pig Pounder with such a small scale setup, where we have myself,31:00
another full-time brewer, Genisis [Dancer] and then our manager who we see
twice a week, maybe.
KM: And Cassie on taproom and then maybe four or five bartenders, and that's the
whole team. We end up being involved in all of the different steps of the
process. And it is ... I hate to say it, but it's very easy to get distracted from
making beer and just doing small business stuff instead. Because you've got all
these different moving parts and different people and different places and
phone calls to make and things to order and so it can become very distracting to
the point where you lose focus on what's actually happening with brewing the
KM: So that's been a little bit of a push-pull relationship for myself of rediscovering32:00
how to design, develop, produce new styles of beer as the same time as keeping
the walls from coming down around you just in normal operations.
RC: So what are some of the other challenges you sort of face on a day to day basis
as the head brewer?
KM: Oh jeez, there's a CO2 leak across the street at Burger Warfare. Can you please
some down and fix it? Sure. Or, that was just two days ago. Or there's a, okay
we need to go take a look of what sort of draft line system in the new Darryl's
up on Cone Boulevard. Or, it doesn't really stop. It just kind of keeps happening
over and over. Like, there's a lot of stuff happening almost every day. Just
yesterday we had a fun event with the delivery driver who we just brought on to33:00
drive beer all around to all of our restaurant accounts.
KM: And he had brought the wrong beer and so that was five or six phone calls just
that way, the other way to figure that out to make sure that puzzle was put back
in place, so to speak. But, so there's always something new and interesting
happening. And it's almost, fortunately it's almost never the beer. The beer is
just ... You know you taste it every day and-
KM: And the yeast does all the work there so that's handy.
RC: So as like you mention, a lot of your challenge is actually exterior to the Pig
Pounder itself and have more to do with the rest of the businesses that are
attached to it in different ways.
KM: Certainly, sometimes. Yes. Absolutely. Or training is another big one. And that
primarily is going to be the bartending staff and then working with them to
make sure that ... Because not everybody gets to be a beer nerd. A lot of what34:00
times makes a good bartender is somebody whose not a beer nerd. So I don't
want to name names but we probably have one beer nerd bartender, and then
we have three really good bartenders who are excited about beer. And if you're
excited about beer that is very infectious.
KM: And so they pick up on it as well. But training out how beer is different than
other things in the bartending world and how to present and what little details
here and there and everywhere are important or not important is pretty much
ongoing as well. So that's always a process.
RC: So what resources have you drawn on to help you grow as a brewer?
KM: Oh, man. I would say primarily people. It has been working in different35:00
breweries with different people over the years that has really grown my own
ability. I really enjoy saying because it's true, I don't have a single original idea.
But I work closely with all these folks and learn from them and everybody's got
different things that they can add to the puzzle and can add to your own
personal understanding. And that's been a big experience for me as getting the
opportunity to work with so many interesting and driven people in these
KM: But also, if I'm working at Pig Pounder, like I know several of the brewers in
town really well. And to the point where we'll call each other if we need to
borrow some grain or some hops or something like that. Or talk about this or
that recipe or how this beer came out, or how these hops are a joke and we36:00
shouldn't use them or things like this, that is very continuously communal. And
so that's something that I really appreciate about the business, that I have not
yet met anybody in the business who's just awful.
KM: Everybody's great and there's always a lot of drive to collaborate and to share
experiences and to learn from each other. And so that's been, for me that's
been the most beneficial.
RC: So what are some examples of this collaborations you just mentioned?
KM: Well, of course there's the odd emergency situation where you don't have any
yeast to pitch but you need to brew a beer tomorrow. So you run up the road to
Founders and pull off a brick off one of their fermenters or Saugatuck or37:00
something like that. I remember that happened once in my first year of brewing
back in 2012. Or three days ago, I have to give Stephen [Monahan, Little Brother
Brewing] a call because I'm short a bag of grain because I had to bump it up on
anther recipe. So I was short 50 pounds of 2-Row, just base malt for a Golden
Gilt and so, you know I send out some text messages to folks and I happen to
get a hold of Stephen at Little Brother and he's able to give me a bag and I'll be
able to exchange that later when I get another shipment in.
KM: Usually you're ordering around for us, at least 2000 pounds at a time soit's a
little awkward to try to get 50 pounds of something. This is a really big bag of
grain to drop-ship. But that's a great example or on the deeper level, also Steven38:00
at Little Brother, he was starting up his brewery downtown with a very small
system and lots of taps but only three fermenters. And so to tackle that
problem, he set up a program to simply work with lots of breweries in the
neighborhood to brew beer off-site as a collaborative recipe design and
collaborative execution, off-site with these other facilities production volumes.
KM: So he worked with Natty Greene's. He worked with us. He worked with Wooden
Robot, a whole bunch of folks and is continuing to do so. And we did our first
kettle-soured beer, the agent orange, together with them. And that was a lot of
fun. Where he would come up here to the brewery. We'd design the recipe.39:00
We'd brew it on our system. He would help out on the brewhouse, so it was an
easy day. He got to shovel the mash out, so that was nice. But that was quite a
good experience for us as our first collaborative batch of beer that I have
brewed here at Pig Pounder with other folks.
KM: And we're currently working on potentially others in the future. We've been
preoccupied with simply filling out our tap handles. It was only last week that
we finally had 12 of our own beers in addition to the collaboration on tap. And
so now that we've kind of crossed that hurdle it affords us a little bit of an
opportunity to start growing a program and do more collaboration,
collaboration beers with other folks.
RC: Awesome. So where do you see the brewing industry growing in the next 3540:00
KM: Well, kind of in two directions but not really pulling apart I wouldn't say.But as I
might have mentioned earlier you have, through the past five, three to five
years you have scaling up in some breweries in volume so you get these regional
powerhouses that are producing 20, 30, 50, 100,000 barrels a year. And then
you also have far more locally focused retail breweries that are simply
structured to be a place to go to enjoy their beer and they simply don't worry
about trying to sell beer in kegs to restaurants as was, I might argue, the older
KM: So the newer model, through the next three to five yeas is going to be more41:00
locally focused breweries, so people have more varieties not just in the beers
that they drink, but also in the breweries that they go to, to get the beers that
they drink. And I would probably argue, a lot more overall shift. I don't think it's
going to slow down all that much away from basic domestics and towards craft.
Again, in that general trend of more people are getting interested in craft beer.
KM: So you're going to see more of a shift there, continuing on as well. Andagain, I
started in 2012 brewing beer and now in 2018, I've got all these years of
experience of brewing different kinds of beers in different ways. You're going to
continue to see a refinement of the process and all these different craft
breweries are going to be better beer, more interesting beer to a higher level of42:00
quality than we've seen in the past.
KM: And again, that's simply a continuation of a trend that is already inprocess now.
I remember back in 2012, going to a beer festival and trying other people's
beers and so many of them not being very good. And that has been improved so
much just in the few years that I've been experiencing the scene. I hear stories
from folks from back in 2005, 2006 and it was a different world of ... People
were still figuring out amber ale. People were still figuring out how to brew a
clean blonde that didn't have a whole bunch of buttery diacetyl in it
and all this sort of stuff.
KM: Where regional breweries could handle that, small local breweries were
brewing pretty funky, and by accident funky stuff. But the trend now is that43:00
you're going to get a lot more very high quality retail, local breweries serving
local customers to a much higher degree than they have in the past.
RC: Awesome. So what would you say is Pig Pounder's signature beer?
KM: The classic beer for Pig Pounder is the Boar Brown, which has stuck around since
the opening of the brewery with the English style roots in 2014. And that is your
classic northern English brown ale. Think Newcastle but without any caramel
dye. And it's an excellent beer brewed with English ingredients. The only thing
that's American about it is, well aside from the brewer who's making it, would
be the water that we use. We use the Summerfield well water off the High River
basin. And obviously that's going to contribute a little bit there. But that44:00beer is
definitely the signature. If you ever run across Pig Pounder anywhere, that's the
on you've got to try.
RC: And what is your favorite beer from a North Carolina brewery, other than your
KM: Okay. As a brewer that changes actually every month if not more rapidly. So it's
a tough question to answer but I would take it as like a snapshot in time. So
right now, on May 25th, 2018 and it will change probably next week, because it
will find something else ... That's such a big aspect of the business is trying new
things. So of course, being a nerd in the business, that's what I'm all about. But
right now, I could not advertise enough, Preyer Brewing Company Shrimp Gose
for sure, super cool.
KM: You take a unique and interesting and why would anyone ever use that to make45:00
a beer ingredient and do it well. That's what's exceptional about it. Lots of times
you get lots of new breweries trying new ingredients lots of time, but it
sometime always work. However this was an excellent example of it working
and working really well. To the point where it could probably win some high
KM: So, yeah. I would definitely say that one.
RC: So what is your favorite Pig Pounder beer?
KM: Well again, we'll be coming out with something else in a couple of weeks so it's
... Right now I'm really enjoying the Pigmosa.
KM: That's what came out last week. The Pigmosa obviously is a Mimosa beer, so we
brew a relatively conventional ale to start out. But hopefully we emphasize a
little bit of the fruity esters from the ale yeast to come out and the beer is very
light and clean. It starts out at a 4.5 alcohol or something like that and then we46:00
mix in orange juice, just like you would make a Mimosa. And that brings it down
to about 4.1 % alcohol so it's super clean, super light, super drinkable.
KM: You can have ... You don't have to worry about the alcohol content being so low,
so you can have ... It's definitely a session beer so to speak. You can have two or
three for myself anyway, without worrying about it too much, and so that's
definitely been my jam lately.
RC: Awesome. Awesome. So anything else you'd like to add?
KM: Not really. I would say it's been a pleasure having you guys over here.Thanks for
conducting this project. I think it's really excellent that somebody's caught on to
it and is recording all these weird and crazy stories. Yeah, and I really appreciate
you putting in the effort for it.
RC: Well, thank you very much.47:00