Brewer Q & A (Issue 22)

94 Rating – Hinterland Brewery – Grand Cru

Responses from Hinterland brewer Scott Kissman.

Who came up with this beer's recipe?
Myself and Joe Karls developed this recipe 4 years ago when I joined Hinterland.

What’s your favorite aspect of this beer (flavor, aroma, etc.)? 
 My favorite aspect of this beer is the complex finish of spice, mild sweetness, Belgian yeast character and heat from the high alcohol coupled with its balanced, bitter finish.

Where does this beer’s name come from?   
Grand Cru is usually used for wine and means the most superior grade. We use it to showcase one of our biggest and boldest beers.

Is this your "desert island beer?"   
For sure! It has all of the flavor, character and body to keep me happy for the rest of my days. The beer will age well, pairs well with seafood and is high enough in alcohol that it would sterilize all wounds while giving you a great sense of euphoria. 

Can you describe this beer in 10 words or less? 
I can do it one: "BOO-YAH!"

Do you know a story – or have a personal story – that revolves around this beer?
When I started brewing 15 years ago at the now defunct Michigan Brewing Company, I had the pleasure of brewing Celis Belgian beers under the guidance of Pierre Celis. At MBC we brewed the Celis White, Raspberry and Grand Cru. In brewing the Grand Cru, I found my love of yeast and its ability to create many flavors and aromas. At that point I knew if ever given the chance I would develop my own Grand Cru. Four years ago Joe Karls and Bill Tressler gave me that opportunity to showcase Hinterland's craftsmanship. Our ability was validated by Hinterland Grand Cru being awarded The Isthmus Best Beer of Wisconsin Award in 2014.