Spotlight on Master Brewer Ed Stebbins

Gritty's Master Brewer Ed Stebbins Gritty McDuff's Brew Pub of Portland, Maine, holds the unusual distinction of being the first brew pub to open in that state since prohibition ended in the 1930s. For over two decades, they've been brewing top quality handcrafted ales in a classic English-style pub atmosphere.

Through the years, Gritty's has earned numerous awards and accolades including the titles of "Maine's Best Brew Pub" and "Best Maine Microbrew." They've since opened two additional brew pub locations and operate three breweries where they produce their classic year-round ales, seasonal ales and small-batch pub-exclusive brews. Gritty's fresh, all-natural ales are crafted from the finest hops, English barley malt, and a special English ale yeast.

Master Brewer and Gritty's co-founder, Ed Stebbins, is a graduate of Chicago's Seibel Institute of Technology, the country's oldest and most prestigious brewing school, and holds a diploma in Brewing Technology. He developed most of Gritty's beer recipes and oversees the brewing process. To gain a little insight into the making of these handcrafted brews, we asked him a few questions about his work and his enthusiasm for great beer.

You spent some of your teen years living next to a brewery in London. How did that experience influence the overall concept for the original Gritty's Brew Pub in Portland?

From a sensory perspective, it had an enormous influence on the concept of Gritty's as I became innately inspired and thrilled by the smell of boiling beer! While we created Gritty's to reflect the feel of an English pub, we also allowed it to have its own personality and to let our patrons create part of our ambiance. It's a very comfortable place where people make new friends - in that way, it is very much like English pubs.

How do you test new beers? What criteria do they have to meet to get the final seal of approval?

It's very simple for us. I get together with my brewers, and we come up with a recipe based on the dominant flavor we are trying to achieve, and then we brew a batch. Once it's ready and we serve it in the brewpub, our customers are always happy to share their opinions. Based on the response and our own intuition, we might make changes to refine the flavor. On the other hand, we may have it just right the first time around.

Are there any particular beers that have inspired you?

The truth is, all beers are inspiring to me. But I have to admit, some beers are more inspiring than others. Some of my favorite beers are Anchor Steam, Fuller's ESB, Murphy's Stout, Pilsner Uriquel and Maine's own Geary's Pale Ale. I think they have been well crafted and achieve the flavor nuances their creators were aiming for.

What factors weigh in when creating a seasonal brew?

Tradition is the inspiration for seasonal brews. Beer was "discovered" before there was refrigeration, so certain beers had to withstand the elements so to speak. For example, in Germany they brew the Marzen in March and store it until it is served in May just before the aging caves get too warm for properly storing the beer. Fortunately, we modern brewers are not under the same time constraints, but most seasonal brews are a nod to ancient brewing traditions.

When someone tells you they're not a beer drinker, what would you pour for them in order to win them over?

I think I'd start with some Sake from Japan, which is, of course, beer. Then I'd take them down to Gritty's and serve them a pint of our Best Brown Ale. It's not an intimidating beer, but it has complexity and interest, so I think that would do the trick. From there, it's all about discovery and expanding your knowledge and palate. There's a lot of beer to try before you say you are not a beer drinker.

What do you enjoy drinking the most yourself? What is your favorite food and beer pairing?

When I'm traveling, I always try local beers. I was in Argentina last year, and I can't tell you how impressed I was with the beers that are made there. It gives me a different perspective and pays homage to those people who are doing what I do every day - just in a different location with different influences.

My favorite food and beer pairing is a steamed Maine lobster washed down with a freshly poured Gritty's Pub Style Pale Ale. It's a perfect flavor combination that makes me hungry just thinking about it.