{"id":5171,"date":"2015-09-28T08:23:15","date_gmt":"2015-09-28T15:23:15","guid":{"rendered":"https:\/\/www.threeadventure.com\/hootnannie\/?p=5171"},"modified":"2015-09-28T08:23:15","modified_gmt":"2015-09-28T15:23:15","slug":"qa-with-mathew-jacobs-from-barrelhouse-brewing","status":"publish","type":"post","link":"https:\/\/www.threeadventure.com\/hootnannie\/2015\/09\/28\/qa-with-mathew-jacobs-from-barrelhouse-brewing\/","title":{"rendered":"Q&A with Mathew Jacobs from Barrelhouse Brewing"},"content":{"rendered":"

As many of you may know I\u2019m a huge Barrelhouse Brewing<\/a> fan. You may or may not know Mathew Jacobs. I\u2019ve known of him for quite some time through his parents, Jac and Trish, and have since gotten to know him a little better through conversations at Barrelhouse when we stop in.<\/p>\n

I think he\u2019s a big up-and-comer in the beer and wine scene locally. Although we never really know where we\u2019ll be 5 or 10 years from now<\/span> I think he will certainly be impactful to the Paso Robles area and in my estimation, he already has. He\u2019s knows his stuff that\u2019s for sure and he\u2019s actually a nice guy. He always takes the time to chat and apparently rarely leaves home without a smile.<\/p>\n

So check out the Q&A below and maybe we\u2019ll see you at Barrelhouse!<\/p>\n

Matt: How old are you?<\/strong><\/p>\n

Mathew: 26<\/p>\n

Matt: Where were you born? If not in Paso, how did you end up in Paso?<\/strong><\/p>\n

Mathew: I was born in Sonoma but moved to Paso with my family right before high school. I moved away after high school to pursue school and career only to return three years ago to focus in wine.<\/p>\n

Matt: I know your parents and my guess is that they are not only a big part of your life but they probably have something to do with your love of wine and beer, right?<\/strong><\/p>\n

Mathew: Oh yes, they are very much the reason I am the way I am! I was that kid arguing the finer points about acid balance in vinaigrettes with my mom at 10.<\/p>\n

Matt: Did you get started in the wine or beer business first?<\/strong><\/p>\n

Mathew: Wine<\/p>\n

Matt: How did you originally get into the wine side?<\/strong><\/p>\n

Mathew: I had grown tired of what I was doing and decided to come home and give wine a shot. I am very lucky to be legacy in this business, I was handed my first job. I am very very grateful for that opportunity and tried very hard to make the best of it!<\/p>\n

Matt: How did you get started in the beer thing?<\/strong><\/p>\n

Matthew: Well I had been home brewing with my dad for years and had taken a fanatical interest in it. When I heard about this new brewery opening in Paso I went to check it out. I was able to lend a hand with my winery skills and I was full time in a few weeks.<\/p>\n

Matt: Do you prefer the wine side or the beer side better?<\/strong><\/p>\n

Mathew: Good question, I think I would burn out in either if I was always the cellar rat or respectively a shift brewer. I think I am motivated by the creative process and I don\u2019t think that would change if I was given that freedom on either side.<\/p>\n

Matt: How long have you been with Barrelhouse Brewing?<\/strong><\/p>\n

Mathew: 2.5 years.<\/p>\n

Matt: How many other breweries or wineries have you worked for (feel free to list them if you want)?<\/strong><\/p>\n

Mathew: I have only been on the payroll of one winery technically but that doesn\u2019t mean I haven\u2019t worked a few other places along the way, hehe. This is my first brewery.<\/p>\n

Matt: When I have chatted with you at Barrelhouse you always seem pumped up about what you\u2019re doing\u2026is that show or do you really dig it that much?<\/strong><\/p>\n

Mathew: I really do love the barrel aged beer program at BHBC, its my child and I am very proud of it!<\/p>\n

Matt: Any upcoming Barrelhouse projects you\u2019re excited about?<\/strong><\/p>\n

Mathew: 2014 sours are coming out very nice! We are trying some new techniques out and playing with some very cool late fruiting options that I think will get people pumped up! Big shout out to Seth and Zina at Loo Loo Farms<\/a>!!!<\/p>\n

Matt: What\u2019s your favorite aspect of brewing?<\/strong><\/p>\n

Mathew: That there are no limits! We don\u2019t have to conform to as many conceptions of correctness as wine! If I want a little bretty funk or higher tang factor, sour beer lovers will try it with open minds!<\/p>\n

Matt: Where do you see yourself in 5 years? 10 years?<\/strong><\/p>\n

Mathew: I hope to keep growing the sour beer program at BarrelHouse!<\/p>\n

Matt: Based on your Facebook posts I see that you also love cigars and cooking\u2026how did those passions come about?<\/strong><\/p>\n

Mathew: Dad and Mom in that order! I have taken the hobby of cigars a little further intellectually than I think Dad has but he is the one that first explained to me the delicate layers if aroma that one can find within a fine cigar! Food has always been THE primary focus of our household! Mom was and is a chef, I fell in love with the process of making food very early. If you ask her she will tell you about the Saturday<\/span> morning crepe ritual of my pre-teen years!<\/p>\n

Matt: Do you have a favorite cigar right now? Would you pair it with wine or beer?<\/strong><\/p>\n

Mathew: I have become a Tatuaje fan boy, thanks to my friends at the Peripatetic Cigar Club! In my eyes Pete Johnson can do no wrong. I can\u2019t pick a particular cigar to pair but Curly Wolf tends to jive very well with many of Tatuaje\u2019s bolder sticks!<\/p>\n

Matt: How about food, what do you love cooking the most? And what would you pair that with?<\/strong><\/p>\n

Mathew: Oh man, what I cook is very seasonal and episodic. I get in a groove with some style or ingredient and run with it for a few weeks then look for something else to obsess over! My date night go-to is seared duck breast with saut\u00e9ed asparagus and roasted root vegetable puree (well, riffs on that theme tend to knock-em dead). I really like sparkling wine or a lighter Cotes du Rhone with that stuff. I am a fan of higher acids, bright fruits and present tannin structure. I get bored very quickly of the giant, jammy, high PH reds of Paso.<\/p>\n

Matt: Other hobbies: music, travel, etc.?<\/strong><\/p>\n

Mathew: Well, not really right now.. Working a lot! I really have a thing for New York though, I visit family out there as much as I can!<\/p>\n

Matt: What\u2019s one thing that most people might be surprised to know about you?<\/strong><\/p>\n

Mathew: It might not be the biggest secret at this point but I went to conservatory for Ballet and worked for a little company as a professional dancer for a couple years before coming home to wine. (retired)<\/p>\n

Matt: Favorite thing to do when not working?<\/strong><\/p>\n

Mathew: Eat, Drink and be merry!<\/p>\n

Matt: Favorite restaurant in Paso Robles?<\/strong><\/p>\n

Mathew: Hatch<\/a> is killing it! But Kitchenette<\/a> in Templeton has my business two times a week since they opened too!<\/p>\n","protected":false},"excerpt":{"rendered":"

As many of you may know I\u2019m a huge Barrelhouse Brewing fan. You may or may not know Mathew Jacobs. 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