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TCB Magazine | tncraftbeermag.com

feature | let’s embrace the funk Brett, Not Sour!

An afternoon of Funk with Brandon Jones | By: Tony Giannasi

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Photograph By: Sean von Tagen

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hen you walk into church, there is a gravity to the air. A hushed silence of reverence. An air of respect for those that have gone before so that we could be where we are today. If Yazoo’s sour creation and barrel room had stained glass windows, I would not have been surprised. And Brandon Jones, creator of the Embrace the Funk movement, is in the middle of it all, moving from barrel rack to barrel rack, like a bishop caring for his flock. The joy and contentment that I got from Brandon is something I feel like we all aspire to: to have a job that is centered around the thing you care about the most, and the time to do it right. Welcome to Yazoo’s Embrace the Funk. Come in, take a seat, and bow your head. The roots of Brandon’s sour life start in homebrew, and I met him when we were running our respective homebrew clubs. He was just starting the Embrace the Funk website (embracethefunk. com), and interviewing industry pioneers like Chad Yakobson of Crooked Stave, Shaun Hill of Hill Farmstead, and Jean Van Roy of Cantillon. These early interactions set up the basis for many a strong friendship and information exchange, and even the eventual naming of the beer this article is named for. TG: You are a champion for the education that Brettanomyces (Brett) delivers funk, not necessarily sour flavors, especially on Twitter, where did that start?

Profile for Que Media Press

Tennessee Craft Beer Magazine, Spring 2017 Issue  

The launching of Tennessee's First Craft Cidery

Tennessee Craft Beer Magazine, Spring 2017 Issue  

The launching of Tennessee's First Craft Cidery

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