This article first appeared in Yankee Brew News
If you’re involved in the Rhode Island beer scene in any form, chances are you’ve met Jen, a powerhouse when it comes to providing education, building community, advocating for diversity, and promoting the craft of brewing. Just a few of her accomplishments: BJCP National Beer Judge, Founder of the Rhode Worthy Cup and Ocean State Homebrew Competitions, member of the American Homebrewers Association, the Brewers Association, and the Institute of Brewing and Distilling (UK). I’m thrilled to feature Jen in this month’s Women of Beer column, who is spearheading the second Rhode Worthy Cup competition in July!
Is it true you started your educational career in wine and spirits and later made your way to beer?
In 2003, I was brought on at Johnson and Wales University to train faculty in wines and spirits through WSET certification courses. In 2004, I also became a full-time faculty teaching a freshman beverage survey course, which covered coffee, wine, spirits, mixology, and one day of beer. Considering beer is the number one alcoholic beverage in the country, by volume and dollars, this did not seem right, especially since the craft brewing industry was exploding around the country! Within my first week, students were asking about the beautiful copper-clad microbrew system in the classroom, and why we couldn’t use it in class. There were 2 answers. First, beer brewing is a 6-hour process, which was our entire class period, and would leave no time for all of the other things we needed to do during the day. Second, brewing is great with 3-4 students at the most, not an entire class of 18. There would not be enough work to go around, even if all of them were interested in the process. So, I asked admin how we could go about starting a student club, and by the end of October, the JbreW Club had a dozen members who came in on the weekends to learn how to make beer. I still taught wine and spirits classes, but my beer learning journey began through the students.
How would you describe the Rhode Island beer culture and why does it deserve recognition? Rhode Island has the most amazing food culture and intense pride in locally made products of all types. I think it’s hard to understate how important that sense of community is, and how difficult it is to explain to folks who don’t live and work here. It took a long time for Rhode Island to develop the beer scene that’s enjoyed today, and it was due mainly to the dogged determination of its earliest pioneers like Derek Luke at Coastal Extreme, who lobbied to allow taprooms and on-premises sales. I’m also really happy for the new generation of brewers stepping up to take over previous breweries, like Crafted Hope in East Greenwich and Tragmar Ale Works in Bristol. They add their own new flavors and fresh perspective to the mix.
What inspired the creation of the Rhode Worthy Cup?
I noticed that Rhode Island products were underrepresented in or completely absent from national-level competitions, even though there are amazing products crafted here. After some asking around, it became clear that some producers felt that they have no reason to compete, especially if they have a devoted local following. For many, the cost of competing – exorbitant entry fees and shipping costs – is a deterrent. Another factor is the cross-country transit and storage, resulting in diminished quality and competitiveness.
The Rhode Worthy Cup is an opportunity for producers of all sizes, both new and established, to prove just how good they are. We have high-ranking judges traveling from across the country to lend their expert palates and to provide unbiased feedback. All entries are picked up in person by our competition staff (no shipping!) in the days immediately prior to the competition (no long-term storage or hot trucks!) Every medal earned stays right here in Rhode Island and helps the local industry by recognizing outstanding products, validating the skills and creativity of our talented producers, and guiding consumers to both.
This year, we are anticipating between 200-250 entries with 2 rounds of judging. We will award gold, silver, and bronze medals in at least 30 categories, based on the number and type of entries we receive. Our judges are coming from as far away as Texas and include BJCP Grand Master judges, industry professionals, and educated journalists like YOU! (It’s true: this author will be judging next month!)
How much preparation goes into an event like this? Why do you invest so much of your time and energy into events like this?
This event would not be possible without the assistant organizer, Mike Seward, and cellar master, Norm Todd, the dozens of judges and event volunteers who make it possible, and, of course, the support of all the members of our local industry who participate. Although Mike, Norm and I start the event planning about 6-8 months out, the majority of the effort is in the last 6 weeks or so, with the entry collection and all of the physical labor within the final week. Watching months’ worth of planning come together is gratifying, and seeing the judges and volunteers enjoy themselves (and the products) is so rewarding. Once it’s all over, the best part is how elated the winners are. It’s wonderful knowing that [we] help these small producers get the recognition they deserve for THEIR hard work and excellent quality.
You’ve built so many impressive programs and events around beer – what do you love about beer? If you go to a brewery, what’s your go-to order if it’s available? It’s accessible to all – anyone can make great beer with just a few simple pieces of equipment, basic understanding of techniques, and attention to detail. Wine is tied to land ownership and is seasonal, but beer is made year-round and around the world, with almost infinite permutations that reflect local flavors and individual expression. I love trying new beer types and flavors and am willing to try anything once. But my go-to favorite is saison because it is an incredibly flexible style – any color, range of alcoholic strengths, allows for added flavors. So, if there is a saison on the menu, I will grab that first!
For more information on the Rhode Worthy Cup, visit www.beerawardsplatform.com/the-rhode-worthy-cup
