An Interview With Beer Blogger Sean Sullivan

seaan

Sean Sullivan is a blogger who writes for   The Beer Scribe; here is a link to the site:

http://beerscribesully.com/

 

 

Q: Why do you love beer?

 

 

A:  I love the complexity and variety of beer. I can drink a dark, rich porter on a winter night, enjoy a refreshing pale ale on a hot summer day or partake in the current Pacific Northwest hop craze with an IPA, double IPA or black IPA.

Q: How do I tell a good beer from a bad one?

A:  THAT is the question that makes beer tasting so much fun! Although you can find lists of “off” flavors and the mistakes that lead to them (BJCP.org), the rules change from one beer style to the next. You do not want clove flavors in a pilsner, but most Belgium beers would seem lacking without them.

My palate has changed as I have studied and brewed beers. Something about smelling hops in the boil adds to their flavor when I taste them. Also, after tasting malts in their raw form I appreciate them more in a beverage.

 

Q: Why should my readers read your blog?

A:  If you love beer or just want an idea of what to drink this weekend you should check out The Beer Scribe. The page has fun with the topic. That’s why we drink beer, right? Also, I have contributors from Portland, Oregon to Asheville, North Carolina to San Diego, California writing about their regions, so the page really gives an overview of the craft beer movement.

Q: What other kinds of writing do you do?

A:  I am writing a fiction novel titled, “The Book of Nothing,” which is a twisted, psychological thriller about a boy who accidentally does a favor for the devil. If Joseph Campbell had gotten drunk with Charles Bukowski and Hunter S. Thompson this would be the genre of book written by them.

I also write for The Oregon Beer Growler.

 

Q: What kind of job do you have and how does beer help?

A:  I order beer and wine for a grocery store! So I use my ongoing beer education every day.

 

Q: What’s your wildest drunk story?

A:  My drunk stories come from years ago. I have found with craft beer I now drink quality over quantity. That said, I could write a book on the drunken adventures of my youth which include falling off my high school roof, climbing a 150 foot tall Douglas Fir and unsuccessfully attempting to find the West Coast from California.

 

Q: Truth or rumor; southerners can drink Yankees under the table?

A:  Rumor. Irish-Americans settled in Boston and other Northern locations. As the saying goes, “As long as an Irishman can hold onto a blade of grass and not fall off the world, he’s not drunk.”

Q: Are you for or against beer battered fried food?

A:  I am for all battered food including but not limited to beer battered. I wish I liked salad. My mid-section wishes I liked salad.

Beer can be used many ways in cooking. I like to cook sausage in a pan of Guinness Extra Stout, onions and a stick of butter. Let it simmer for an hour or so.

Q: I live in Portland and the hipsters hear all dig PBR; what do you think caused this trend?

A:  PBR is a classic that seems to tie us to a past that probably never existed, but we wish did. As far as American Lagers go PBR has little or no aftertaste, which puts it far above some brands I won’t name (Bud) that leave an odd banana taste in your mouth.

 

Q: If America were a foreign beer what kind of beer would she be?

A:  Toughest question of the ten, because America’s craft beer movement is all about diversity and experimentation. I am going to have to go with Guinness Extra Stout in the bottle, not the one with the widget. The Extra Stout challenges the drinker to have an open palate and to question what they know about beer with a complex malt bill, bitterness and oddly also a little sourness. Yet, the beer endures while other brands and styles fall to the wayside.

Please note; Eliza’s interviews are done by email. All answers are unedited and come right from the lovely fingertips of her subjects:)

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