“When we opened, everyone said ‘You can’t open a brewery with three beers,’” says Hogshead founder Stephen Kirby. “And I think the answer to that is ‘You can if they’re good ones.’ I think the truth’s out—I only make three beers. You’ve got guys who want to make everything. I make bitter, I make porter, I make mild.”
That approach of doing only a few things but with an obsessive focus is highly unusual in today's beer market, where everyone seems to want everything, all the time. But Kirby is straightforward about his motivations—he’s in it to brew the beer that he loves and wants to drink. True to his British roots, that beer is what he grew up with—traditional cask ales. Kirby doesn’t hold back, sharing his views on a wide range of subjects, including:
Why brewers should have the “bollocks” to name beers what they are
Selecting hop varieties for balance in flavor and aroma
Underpitching English strains at slightly lower temperatures for proper yeast flavors
Innovation versus tradition
British versus American takes on IPA
How carbonic acid impacts hops bitterness
Building small beers with big body while avoiding the impression of sweetness
How water chemistry affects English beer styles
Mash regimens to benefit head retention
Using controlled oxidation through the life of a beer to tell a story
“I brew the beer that I love, and I invite you come come over and have a pint,” Kirby says. “As a business model, it sucks, but it’s good for the soul. If you’re not making the beer you love, why the fuck are you doing it?”
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