Attendees at this past weekend’s Brewvival, widely considered one of the region’s top beer festivals, were granted sampling glasses at the event gates. Yet forks and knives might have been more suitable for some of the ales being poured: Brewing’s vanguard is especially interested in highly complex, multi-layered flavors right now.
Sean Wilson of Durham’s three-year old Fullsteam Brewery takes a different approach: “My personal comfort zone is how the right beer can enhance a meal, or how it can facilitate community and conversation. Outlandish beers tend to try to turn a beer into an experience — I know because we make a few of them.”
Wilson acknowledges nuance isn’t always the most direct path to recognition and customer acclaim. But he believes food-friendliness could become a defining attribute of Southern beer. Continue reading