INTERNATIONAL BEER AND BREWER'S DAY: KUBA ROZIK [INTERVIEW]

Every year, on the first Friday of August, the International Beer and Brewer's Day is celebrated all over the world (International Beer DayThis holiday is not only an opportunity to celebrate one of the oldest beverages in the world, but also to honor the work of all brewers. Kuba Rosiek, the Brewer of Three Buddies Brewery, a brand that has been brewing craft beer for more than 10 years, will tell you how to create and serve beer.

Food and design: Hello Cuba!

Kuba Rozik: Hi!

FaD: soon we will celebrate a big holiday, we mean Beer and Brewer's Day. Do you want to tell us about your daily work?

K. R.: My job really combines two separate positions. The first is the position of chief concept brewer, that is, a person who follows the global beer market and trends in it. Based on this, he suggests beer that is worth brewing to complement and make the brewery's portfolio more attractive. Then I create recipes for this beer, order the appropriate raw materials, and follow the brewing, fermentation, and aging process. The second branch of my work is quality control and production planning, that is, monitoring sales of beer that is constantly available, regularly placing it on the brewhouse so that it is always available, but at the same time it is as fresh as possible. Each tank of beer, and we really have a lot of them, I treat individually, checking the quality of beer at each stage of its production, as well as after bottling. Thanks to this, using new raw materials or methods, I have the opportunity to develop and modify beer recipes that have been with us for several years. We constantly strive to ensure that the highest quality product leaves the brewery and reaches our customers. 

FaD: For beer gourmets, your job seems perfect. How to become a brewer?

CR: It's certainly easier now than it was when I started a few years ago. You can complete the corresponding training in this direction-full-time or postgraduate. Especially the latter are now popular among my colleagues in the profession. Another route, but one that is more attractive to craft brewers, is homebrewing, i.e. homebrewing. Then develop your passion by participating in beer contests, completing courses, participating in conferences, and taking internships at a Craft Brewery. This is the path I chose. It's important to love beer, want to do it, and know that at the beginning of your career, you'll have to work hard and learn this craft as a brewer's assistant. That is, people from every possible brewery job, including the hardest. 

FAD: do people who choose this profession have to be characterized by something special? What is the most important skill or character trait in this job? 

KR: Here I can only talk about working as a brewer in a craft brewery. Among artisans, the most important thing is to treat brewing as a passion. With this approach, constant development and training, which are key in this profession, come a little easier, more naturally. Complex sensory skills are also very useful. Thanks to this, when we try a wort or beer, we can draw conclusions based on the aroma and taste profile about what can be changed to make the beer better. You should also know that when working in small craft or restaurant breweries, the role of a brewer is not limited to just brewing. In addition, the brewer must carry a lot, he can be exposed to extreme temperatures or contact with strong chemicals, and it is not uncommon to work the night shift. Therefore, proper health is very important. Just like a family situation that will allow the brewer to stay on the night shift or take emergency overtime when, for example, the filtration process is delayed. 

FAD: You've been involved with the Three Buddies brewery for more than five years. Have you seen any changes in the industry during this time? How did brewing develop in your eyes?

KR: The last five years have been challenging for the craft beer industry. The brewing industry experienced a very strong lockdown period a few years ago. Many breweries were primarily focused on selling cask beer to restaurants, and suddenly, overnight, they lost a source of revenue. This has meant that brewers are now more willing to invest in professional beer bottling lines in cans and bottles and pasteurizers. At the same time, a lot of new projects were created, and craft beer began to appear in many restaurants, pubs, small shops or markets. Over the past five years, the popularity of non-alcoholic beer has also increased significantly. Until a few years ago, craft breweries practically did not brew beer without alcohol, and now it is difficult to find those that do not already have several different "grains" in their offer. Special beers are also available, such as low-sugar, gluten-free, organic, vegan, or low-alcohol beers.  

However, as far as brewing itself is concerned, there have also been many changes, primarily with regard to beer hops. There are constantly new varieties of hops that surprise with the variety of flavors that they bring to beer. In addition, the hop method itself has evolved, because now it definitely hops beer more intensely for flavor than for bitterness. Brewers are increasingly delving into the intricacies of how yeast works, for example, using the so-called biotransformation process to produce a more intense beer. Brewing in general, as a division of biotechnology, is constantly evolving and offers brewers knowledge that helps improve the brewing process. 

Source: Three Buddies Brewery 

FAD: ... and how has the Three buddies brewery changed? Do you plan to surprise us with some new product in the near future?

K. R.: We try to monitor the market and respond to the needs of our audience. We have added canned versions of our beer to the offer, without giving up bottles, so the customer can decide for himself in which package he will drink our beer. All of our beers are vegan, and for some of our most popular products, we are the first in Poland to receive the V-Label International Veganism certificate. We have also significantly expanded the Unplugged line, i.e. a series of non-alcoholic beers. One thing does not change-product quality always comes first. 

This year we celebrate our 10th anniversary. To celebrate your birthday, six new beers have just arrived on the market, including a non-alcoholic version of our flagship Pan Ipani beer and as many as three different versions of the Imperial stout aged for several years in bourbon barrels with various additives. We used Sechlonian Suska, smoked plum, a regional product from Beskid Island, roasted coconut and cocoa beans, as well as dried fruits: dates, figs and raisins. We hope that we will present several more premieres before the end of the year. m.in Grodziskie, that is, the only authentic Polish style of beer, but in a version with the addition of Polish fruits. We want to encourage new people to try this uneasy smoked beer. 

Source: Three Buddies Brewery 

FAD.: How would you suggest which beer from the three buddies brewery to try first, what would it be?

K. R.: This is a very difficult question, because everyone has a different taste, and for everyone a different position from our portfolio will be more attractive. We brew beer in a wide variety of styles, and in general, everyone will find something for themselves. On the contrary, if I were to point out where to start the adventure with our beer, it would be Mr. Ipani, that is, a beer that has been with us almost from the very beginning of the business, and its popularity constantly surprises and extremely pleases us. Pan Ipani is a beer in the style of Wheat Indian Light Ale, incredibly juicy, extremely drinkable and extremely rich in numerous fruit flavors derived from new wave hops. If someone has never drunk this beer, then definitely try it! Moreover, it is now available in a non-alcoholic version. This is a great option for those who limit their alcohol intake or count calories, as non-alcoholic beer is also low in calories. 

FaD: Finally, what would you wish for yourself and other brewers on the occasion of your holiday?

KR: First of all, the continued love for what they do, the ever-better beer from under their hands, the absence of beer contamination, and the successful collaboration with yeast. They are also avoided by industrial accidents or equipment malfunctions. Because where beer is brewed, it's good there! 

FaD: Thank you so much for all the answers!

KR: Please, and thank you for the interview!