Cameron Read Brewmaster, Edmund’s Oast.
Edmund’s Oast stands at the intersection of Charleston’s legendary food scene and South Carolina’s burgeoning brewing culture. It’s as much an upscale, food-forward pub with a killer beer menu and a cocktail program, as it is a working brewery. And standing at the center of it all is Cameron Read. Read is Edmund Oast’s head brewer and its beer buyer. So, with one side of his brain, he’s scouting out the best beers in the world, and with the other side, he’s concocting recipes that can stand alongside them. Read jokes that “it took a few cases of Tums, a mountain of coffee, and more bottles of whiskey than I’d like to name” to get the brewery up and running. “But you just make the beer, you do the best you can, you get into a rhythm. And you learn to trust and forgive yourself.”
1. Go for more
In Cameron Read’s college days, he drank plenty of swill. But even then, Read would treat himself, adding a bottle of Samuel Smith Oatmeal Stout to his 30-pack purchases. And the depth of flavor in those bottles launched an enduring love affair with great beer. “That beer had so much going on,” he recalls. “Not only was it complex, but it was drinkable, too. It wasn’t sweet, it wasn’t candy, and it wasn’t fake. It was this very broad, real, delightful beer. It was the way Michael Jackson described beers: It was ‘more-ish,’ and you wanted more.”
2.Grind it out
This story is from the #116 (September 2016) edition of BeerAdvocate magazine.
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This story is from the #116 (September 2016) edition of BeerAdvocate magazine.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 9,000+ magazines and newspapers.
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