Worcester’s Supreme Chancellor of beer, Matt Webster, sits down with Ben Roesch, the head brewer at Worcester’s first and only Brewery—Worm Town Brewery, opening soon at Peppercorns! You have have seen the video (if you haven’t, then watch it below), but here are the cold hard facts to the future Craft Beers brewed in Worcester!

MW: When did you start brewing? (Could you expand on it to put some stuff in there about why as well?)
BR: I started brewing in college.  I was at a bar contemplating why Guinness was so different from Bud and had to find out.  So I grabbed a few books and starting reading.  Then I had to try for myself.  I was brewing multiple times a week and fermenting in my roommates closet.  After I graduated from college, I was lucky enough to work at a local homebrew shop and get and interview for an assistant brewers position at Cambridge Brewing in Cambridge, MA.

MW: What is your favorite/least favorite style of beer to brew?
BR:My favorite style to brew would probably be an I.P.A. (India Pale Ale).  Getting to throw tons of aromatic hops in the kettle and have the sweet wort boiling mix with the floral grassy hops is a sensory bliss.  Brewing I.P.A’s is also tough because the physical amount of hops going into the kettle transferring to the fermenters can be a nightmare – clogged heat exchangers and pumps aren’t a good thing!!

MW: What is your go-to style for beer when you’re out drinking or picking up beer at the store?
BR: My go to style for myself is I.P.A.  Love the bitterness and the palate cleansing effect hops have on the palate – ready for the next sip.  If I’m out shopping for a group and have to go lighter, I try to grab a flavor toward Kolsch or Pilsner.

MW: Who are some of your mentors in the craft beer industry and what do you like best about the craft beer industry?
BR: The person that has has the single greatest influence on my career has been a personal mentor is Will Meyers from Cambridge Brewing Company in Kendall Square.  He gave me my first brewing job and since day one has helped me become a professional brewer.  He also answers his phone when I have a question and would do anything for me – or any of his friends.  The best part about the craft beer industry is the camaraderie.  Every craft brewer helps out other brewers.  They want to see the whole industry succeed.

MW: If you could wake up tomorrow and do anything in the world, say you had a magic wand, what would you do? (If you say brewing that’s cool, just remember – this is ANYTHING)
BR: Definitely being a brewer in Worcester.  It was my dream years ago and I still wake up every day grateful that I have an opportunity at Worm Town Brewing to fulfill that dream.  I grew up in Worcester and was a little young to be able to appreciate the last time there was a brewery in town.

Matt Webster shows us several options for Beer’s favorite season, Octoberfest!

Enjoy a Craft Beer Dinner at Bocado on Monday, October 5th! The traditional Oktoberfest is in September, but you know as well as Matt Webster, leader of Worcester’s Craft Beer Revolution,  that the guys from Niche Hospitality never like doing things by the books!  Join Matt and the Bocado team for an atmosphere like you have never seen—as they turn the Bodega room into a beer haven! Executive Chef Steve Champagne and his team display their talents with an array of the best fall foods money can buy. Is Matt up to the challenge of finding the greatest pairings of food and beer? Absolutely! Call Bocado (508-797-1011) to reserve your spot, seating is limited!

Also see the facebook event!

Join Higgins Armory, September 19 in their Great Hall for a sampling of mouth-watering ales and brews. This year’s Festival of Ale features some of the finest craft brews from the areas best craft brewers, along with great music by Sam Chase and delicious food, available for purchase from Pepper’s Fine Catering. Also this year, there will be two free seminars by Matt Webster, the Supreme Chancellor of Beer. For more information visit Higgins Armory or call 508-853-6015.

Deja-Brew is classified as a BOP (Brew on Premise).  This means the average person, who doesn’t want to mess up his/her house or thinks they may not know enough to start brewing, can make their own beer.

Beer is essentially four ingredients: water, hops, yeast and barley.  These ingredients are put together through a process called brewing to create what you buy from the local liquor stores and restaurants.  The process is really simple and if you know how to cook, you can definitely hold your own in the brewhouse.

Water in your beer is either hard or soft.  Most breweries these days have water treatment facilities in which they can alter the water to accommodate their brewing style.  Beer is essentially 85 – 90% water.

Hops are a plant or “bine” indigenous to North America, the Czech Republic, Asia, New Zealand, Slovenia, Germany and Poland.  The highest concentration of hops in the world is found in Yakima, WA.  Hops are used as a bittering and flavoring unit, as well as an ingredient to add aroma to beer.  The early addition of hops in the brew kettle will serve for bittering and flavoring, while later additions of hops, in fermentation (typically referred to as “dry hopping”) will add aroma.  Specific varietals of hops typically lend themselves to better use for either bittering, flavoring or aroma.  Hops are used to balance the sweetness of the malt in beer.  Makes you think about what Miller Lite says in there “Triple Hops Brewed” ads.  You gotta’ love marketing.  Oh yeah, all beer is cold-filtered as well.

Barley is a low protein, high starch husk that is grown all over the world.  Brewers will use a malted barley which goes through a germination process and then is cooked to a desired level of color.  Think of a “malster” as being very similar to an individual who makes coffee.  Darker color equals darker, roastier beer.  Lighter color equals pale and balanced.  This is the “character” of the beer.

Yeast is a single celled organism that has been called “the most important ingredient the brewer selects”.  In the simplest form, yeast east sugars and burps CO2.  As the yeast consumes the sugars released from the malted barley, the alcohol that we all know and love is created.  This is what is known as fermentation.

Deja-Brew is where I fell in love with drinking better beer and it was mostly because Ray and his crew will took care of me every step of the way.  They have all the ingredients and pretty much every recipe you can think of.  They are personable, friendly and love to have a good time.  I highly suggest making a trip up with a group, or by yourself (that’s what I did), in the near future.  Tell them The Supreme Chancellor sent you and I guarantee you’ll never forget your experience.

For more information about the brewing process and individuals beer, check out www.drinkabetterbrew.com.

Sponsored by: Marlboro Wine & Spirit Co.

What Is an IPA? I.P.A stands for India Pale Ale and is an extension of the British Pale Ale.  The major difference between the traditional Birtish Pale Ale and the newly formed I.P.A is the amount of hops used in the brewing process.

History: Starting in the late 18th century, the Bow Brewery, through the intense hop addition to their October beer, created what’s thought to be the the first India Pale Ale.  These beers became popular with the East Indian Trading company due to how the beer handled the voyage to India.  As you would guess, the beer had to be shipped via boat as refrigerated trucks did not exist.  Due to the amount of time the beer spent on the ship, initial batches spoiled before they arrived at their destination.  Thus, hops was not only used as a bittering and flavoring unit in this beer (as it would be in traditional brewing), but was now viewed as a perservative – allowing the newly formed “India” Pale Ale to gain popularity as it was transported and sold to consumers on the the Indian continent.

Dogfish Head 60 Minute IPA: Continually hopped in the brew kettle for 60 Minutes, this beer has a nice floral aroma on the nose and a piney, citrusy taste profile.  A great session I.P.A at 6% ABV.  Available year round in 12 oz 6-pack bottles.

Legacy Brewing Company Hoptimus Prime: This beer is aggressively formulated with five different hop varieties and then dry hopped two weeks ensuring a MASSIVE hop flavor and aroma.  The bitterness of the hops are perfectly balanced by the use of three different malt varieties.  A tad bit more aggressive on the alcohol content coming in at 9% ABV.  Available on a year round basis in 22oz bottles.  Considered a Double or Imperial IPA, I call this a “recliner” beer.

Green Flash West Coast IPA: This treat is an extravagantly hopped, full flavored, medium bodied and copper colored.  A menagerie of hops is combined throughout the brewing process to impart specific characteristics.  Hops used include Simcoe for a unique fruitiness and grapefruit zest, Columbus for strong hop pungency, Centennial for pine and citrus notes, and Cascade for floral aroma.  This beer is pure heaven and is a “real phenomena” – very similar to the Green Flash mother nature likes to display.  At 7% ABV you could definitely take this beer to a cookout.

More at Drinkabetterbrew.com