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THE METROPOLITAN | THE EXTRAORDINAIRE | THE TOURIST | THE ARTIST | THE CRITIC | THE DINER | THE CRAFTMASTER | THE HIGHROLLER | THE GLADIATOR | THE YOUNGSTER | THE SHOWMAN | THE NIGHTOWL | THE THINKER
BEER TENDERS Bartenders who really know their beer Alison Bailin Batz » The Entertainer!
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athan Ward works as Upward Projects’ Postino’s “rover”—a part-time manager, part-time server, part-time bartender and 24/7 beer enthusiast. Not exactly known for its beer, Postino boasts 25 varieties, including several local favorites from San Tan, Huss, McFate and Four Peaks. Through its beer program, it also celebrates personal favorite breweries from neighboring regions and ensurse there is a beer to fit everyone’s style on the menu, from IPA to Belgium to seasonal offerings.
What do you think makes craft beer special? In the United States, we’re not restricted by the same brewing and purity laws as European brewmasters, and we’ve only just begun to revolutionize the science behind craft beer. And it is only fitting we apply science and innovation to the brew, given the science it has (albeit accidentally) given us. Did you know, for example, we have beer to thank for pasteurization? It’s true. In 1876, Louis Pasteur discovered that beer was fermented not by chemicals but by yeast. He noted that bacteria, mold, and wild yeast were often responsible for the sour beer that plagued France and other countries. With this new understanding, he and other scientists began to refine techniques that could contain impurities and quality control for beer could be effectively implemented. The process was pasteurization.
How did you get your start in craft beer? I grew up in Mesa, and got my start in the hospitality industry, working as a busser at Ruby Tuesday. While not the most glamorous of positions, I enjoyed the industry and eventually worked my way up through other local restaurants, before making my way to Postino. Soon after, I had the chance to attend a beer tasting with the company, and sampled a Rochefort Brewery Trappist Ale. Trappist beers are brewed in monasteries by or under control of Trappist-Cistercian monks. Only 11 Trappist-monasteries are producing beer in the world—and after trying one I was hooked. After that, I went full beer nerd, buying every book on the topic and studying like I never had before. I highly recommend “Beer Tasting” by Randy Mosher, “Brew Master’s Table” by Garrett Oliver and “Great Beers of Belgium” by Michael WWW.ENTERTAINERMAG.COM
Jackson. I eventually became a certified beer server and am studying for my certified cicerone certification.
What is your favorite part about the beer culture in Arizona? I like to fancy our people as mad scientists, but in flannel and wearing chucks over the lab coats. Look at the geniuses over at Historic Brewing, who can throw fresh cherries and vanilla bean into a porter, and make it liquid beer-dessert. Or the team at Mother Road Brewing, who is putting Northern Arizona on the craft map with its unique brews. And while I don’t myself brew, I love all the science behind every beer, from the yeast and bacteria to the breakdown of starches.
Why is Postino East—or any of the other Valley Postino locations— the perfect place for craft beer? In addition to always carrying local and regional beers along with some of our super-secret favorite finds, we have something extra special up our sleeves these days. Brent Karlicek, our beverage director, eight fellow Upward Projects craft beer enthusiasts, and myself developed a collaborative beer with our friends at Black Market Brewing Company in Temecula, California. This India Pale Ale, dubbed The Cosmic Hop Project, is available at several of our concepts: Postino, Federal Pizza and Joyride Taco House. We have more than 25 beer offerings. Just a sampling of what we have right now includes Victory Brewing Prima Pilsner, Sierra Nevada Kellerweis, Odell 90 Schilling Amber, Four Peaks Hop Knot IPA, Lindemans Framboise, Great Divide Colette Saison, Orval Trappist Pale Ale and Alpine Hoppy Birthday Session IPA, to name a few.
What is your favorite beer? Choosing a favorite beer is like choosing a favorite child! Right now, I really love Tower Station IPA. It smells like cereal when you crack it open. I am also a huge fan of Prairie Artisan Ales, a small third wave brewery from Oklahoma that only got distribution in Arizona very recently. And if you have never tried them before, be sure to give traditional Lambics a shot. You will not be sorry.
Postino East
302 N. Gilbert Road, Suite 102, Gilbert, 480.632.6363, postinowinecafe.com.