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Tony Simmons, the president and head brewer at Pagosa Brewing Co has spent 15 years crafting beer; he got his start trying to make beer in his locker while in high school.
Editor’s note: Brew Genius, a seasonal weekly feature, profiles some of the homebrewers competing at this year’s Big Beers, Belgians and Barleywines Festival, which takes place Jan. 10 to 12 at the Vail Marriott Mountain Resort & Spa. For more information on the event, visit www.bigbeersfestival.com or call High Point Brewing at 524-1092.
Vail Daily: From a style and/or technique standpoint, where did you start? Where are you now?
Tony Simmons: I started homebrewing in my high school locker (very unsuccessfully) and have evolved into a nationally award winning professional brewer. I have always likened myself to being a “Beer-Evangelist” in educating others about the amazing choices of beer. As such, I strive to master a particular style of beer (e.g. IPA, English Brown, Stout, etc.). Once I’ve dialed-in the beer, then the real fun begins with tweaking the recipe to push the boundaries of style, while always keeping it very drinkable.
VD: Do you brew alone or with others? Why?
TS: Over the years, I mostly have brewed by myself. It tends to be a surprisingly meditative activity. However, it’s a real treat to brew with others, especially my wife, who is an award-winning brewer herself.
VD: Where do you brew? How many beers do you have cellaring at any given time?
TS: For homebrewing, we begin in the kitchen with small batches. As the size of the brews increased, we moved to the garage. Our professional brewery is really one big garage now! For homebrewing, I always had some three to six beers on tap. For the Tasting Room at our brewery, we usually have eight to nine beers available.
VD: Do you brew enough to drink your own beer all year long?
TS: Of course! A day without handmade beer is a sad one indeed!
VD: What’s your favorite commercially produced beer?
TS: My own! However, without being too self-serving, I usually enjoy a well crafted (usually unfiltered) beer. It would be a travesty to just pick one! My preference varies by season, by cuisine, and by mood. That’s the real beauty of craft beer, the infinite number of choices.
VD: What’s your ultimate beer – food pairing?
TS: Pulled pork marinated with our Poor Richard’s Ale, or chocolate cake made with our Soaker’s Stout.
VD: What are you entering in the Big Beers Homebrew Competition this January? (Name/Style)
TS: I’m not entering, but judging again this year.
VD: What’s your favorite beer quote or motto?
TS: “Always Drink Fresh Beer!”
VD: Why is beer wonderful?
TS: It’s a handcrafted beverage that goes with everything!
VD: If you couldn’t drink beer, what would you drink?
TS: I’d just go thirsty!
For more information, visit www.bigbeersfestival.com.
Tony Simmons: I started homebrewing in my high school locker (very unsuccessfully) and have evolved into a nationally award winning professional brewer. I have always likened myself to being a “Beer-Evangelist” in educating others about the amazing choices of beer. As such, I strive to master a particular style of beer (e.g. IPA, English Brown, Stout, etc.). Once I’ve dialed-in the beer, then the real fun begins with tweaking the recipe to push the boundaries of style, while always keeping it very drinkable.
VD: Do you brew alone or with others? Why?
TS: Over the years, I mostly have brewed by myself. It tends to be a surprisingly meditative activity. However, it’s a real treat to brew with others, especially my wife, who is an award-winning brewer herself.
VD: Where do you brew? How many beers do you have cellaring at any given time?
TS: For homebrewing, we begin in the kitchen with small batches. As the size of the brews increased, we moved to the garage. Our professional brewery is really one big garage now! For homebrewing, I always had some three to six beers on tap. For the Tasting Room at our brewery, we usually have eight to nine beers available.
VD: Do you brew enough to drink your own beer all year long?
TS: Of course! A day without handmade beer is a sad one indeed!
VD: What’s your favorite commercially produced beer?
TS: My own! However, without being too self-serving, I usually enjoy a well crafted (usually unfiltered) beer. It would be a travesty to just pick one! My preference varies by season, by cuisine, and by mood. That’s the real beauty of craft beer, the infinite number of choices.
VD: What’s your ultimate beer – food pairing?
TS: Pulled pork marinated with our Poor Richard’s Ale, or chocolate cake made with our Soaker’s Stout.
VD: What are you entering in the Big Beers Homebrew Competition this January? (Name/Style)
TS: I’m not entering, but judging again this year.
VD: What’s your favorite beer quote or motto?
TS: “Always Drink Fresh Beer!”
VD: Why is beer wonderful?
TS: It’s a handcrafted beverage that goes with everything!
VD: If you couldn’t drink beer, what would you drink?
TS: I’d just go thirsty!
For more information, visit www.bigbeersfestival.com.
Brief stats
Name: Tony Simmons
Hometown: Pagosa Springs, CO Career: President and head brewer at Pagosa Brewing Co Number of years Homebrewing: 15 years Name of Homebrew Club: Homebrewing Order of Pagosa Springs (HOPS) |
