[Matt Levy] It’s great to be a part of the vibrant
Brooklyn scene. I like that the beer community here is excited about our beer.
I don’t feel any need to like, satisfy any cult of the new thing but it’s
energizing. It forces me to push the boundaries of what we do. I’m inspired by
balance and creating a product that can bring people together and I think beer
is just a conduit to like good conversation.
Our flagship is our pilsner, Vliet, which I am drinking right now. It is my
favorite beer that we make. It’s a classic German style pilsner.
Definitely a little heavier hops. It uses some really nice Czech varieties and
German varieties with German malt. Traditional ingredients, traditional yeast.
To me I could bring anybody into our space if I can give them a
Vliet, they’ll enjoy it. I bank a lot on our pilsner and there is a
pilsner revolution happening right now so it’s not a crazy concept. To me with
pils it’s about trying to convince people of the utility of subtlety. You
have to have the right grain in there, you have to have the right yeast, right
fermentation, you know the water is really important. It’s also expensive to
brew. Pilsners about four weeks to make, 4 to 6 weeks, and an IPA is
about 2 weeks so we’re holding those things and tanks for longer, but for me
it’s worth it. We still have IPAs on we’re always going to make those but we
want to have a well balanced portfolio.