Meet the Cast: Tonya Cornett

Tonya Cornett, Berlin, Germany

Innovation Brewmaster for 10 Barrel Brewing Company, Tonya Cornett first discovered beer in the mid 1990’s in Colorado. After home brewing for a short time, she started her first brewery job at H.C. Berger Brewing in Fort Collins in packaging while simultaneously interning at Dimmer’s Brew Pub where she actually acquired hands on brewing experience. Next Tonya took a job in her home state of Indiana at Oaken Barrel Brewing Company where after two years she decided if she was going to be taken seriously as a brewer she needed an education. She attended the World Brewing Academy, a partnership between Siebel Institute of technology in Chicago and Doemens Academy in Munich.

Tonya Cornett, Bavaria, Germany

 Tonya assumed the Brewmaster position at Bend Brewing Company in Bend, Oregon in 2002. Her first of many accolades came in 2006 when she won a gold medal at the Great American Beer Festival for HopHead In the American IPA category (typically the largest category every year).  During her 10 years at Bend Brewing Co.  she consistently brought home medals. Highlights include 8 Great American Beer Festival and 4 gold medals at the World Beer Cup. In 2008 Tonya was honored as the first woman to win the title of World Beer Cup Small Brewpub Brewer of the year. She guest brewed in England 4 times for the JD Wetherspoon Pub chain at Marston’s, Everards, Shepherd Neame and Wadworth Breweries.

Tonya Cornett, Bavaria, Germany

 In January of 2012 Tonya joined the 10 Barrel Team. Her favorite part of brewing had always been recipe design so when offered a position that centered on research and development it was hard to refuse. During this time she participated in a 3-way collaboration with Stone and Bluejacket Brewing Company where they brewed Suede, an Imperial Porter, based on one of her recipes. In 2015 Anheuser-Busch acquired 10 Barrel. Intrigued by the possibilities associated with a large company she decided to stay and in her words “learn from people way smarter than me.”  Later that year she traveled to China for a collaboration with Jing A Brewery which possibly created the first intentional sour ever brewed in China. Currently the release of Belle Fraise, a collaboration with one of her co-workers and Brasserie Belle-Vue in Belguim is scheduled to soon be released in the states.

Two masters: Tonya Cornett with Professor Ludwig Narziss

 Continuing her medal winning momentum for 10 Barrel, she is personally responsible for 5 Great American Beer Festival medals and 3 World Beer Cup Medals bringing her career total to 20 medals combined in these competitions.

Several years ago, Tonya and her husband Mark decided to take advantage of years of Craft Beer experience by opening The Mountain Jug, a Beer Shop in Sunriver, Oregon specializing in Central Oregon Beers.

Their stories, their ups and downs. Highly recommended.

Joe Vogelbacher, in Chicago ahead of his Master Cicerone examination

Check out this new review of Beers of Joy from Reelromp.com:

You 'know' what it is. An age old brew that's always been there. To refresh you on a hot day. To help relax you when things are tough. Beer. Beautiful, lovely beer. But how much do you really know about beer? How many styles have you tried? Can you taste the different things it's brewed with? Do you know how to properly serve it? Did you know... a small, elite group of people exist who are literally brew masters? Cicerone's. From serving, that is level 1 - to Master Cicerone, at level 4. Very few of these masters exist because getting to that level is incredibly hard. Beers Of Joy focuses on 2 candidates for the Master Cicerone certification. It also follows a Chef who uses beer to cook a fabulous old school meal; and shows us all his preparations and studies to do-so. Beers Of Joy also lets us follow a woman who travels to Germany and Italy, researching ancient brewing techniques for her own brewery. David Swift and Scott Owen guide us as the stories of these people unfold, so grab your favorite brand of beer, have a seat and relax. Beers Of Joy is on tap.

Sean Z. Paxton and Jon Townsend cross the divide from present to past

If I learned anything following 2 of the featured people in this documentary it's this. Making beer is hard. Maybe that's not 'quite' right. Maybe it should be making 'good' beer is hard. Making exceptional beer is harder. As Joe and Ryan prepare their taste buds and study hard for the Master Cicerone exam, just watching them is painful. Watching them study that is. The entire process was enough to make me... well - want a beer. Watching these segments actually made me want to experiment. Switch from my regular mass produced brand and try something new. I've always thought beers are mainly the same. An ale is an ale and a lager is a lager. Obviously I don't know what I'm talking about and Beers Of Joy made me realize that. A night of taste testing is in order. I also happen to live close to a local brewery. Lucky me!

Tonya Cornett, Berlin, Germany

 The 'Cook a meal' segment with Sean was also fun to watch. Much like my favorite cooking shows, with some real history thrown in for good measure. It was a good segment to finish off the movie, as it showed good times all around. And finally, Tonya. The traveling brew-master looking for ways to make her brand as good and unique as it can be. There's some real history within her segments and they were a great contrast to the other 3 beer adventurers.

 With a little history, some 'bet you didn't know that' moments and an all around good feel, Beers Of Joy felt like a documentary with a little 'more' to offer. It looked really good, sounded really good and didn't feel overly long or drug out. You don't need to be a beer lover to enjoy this movie. It's about people as well. Their stories, their ups and downs. Highly recommended. Thanks for reading this review and be sure to follow this film online. Links are included.

Searching for Something New; Learning Something Old

Dawn of Adventure

Some insight by co-Director Scott Owen:

Accompanying Sean Z. Paxton, aka "The Homebrew Chef", on his quest to discover the lost brewing and culinary traditions of America we thought, or at least I thought it was going to be a sort of typical tour of America… a kind of traveling cooking show bent towards all things beer. One of the true joys of touring America in the way we did with Sean Paxton was not just seeing the sights that we've all read about in our 5th grade history classes but actually experiencing a little bit of what those times and periods were like in our young country's history. Most of that amazing history is only there for us to enjoy because the dedication and devotion to preservation by the hands of a small group of people that are intent on keep the traditions and culture of the past alive.

Homebrew Chef Sean Z. Paxton with Historian Frank Clark, both sweating to the oldies in Williamsburg, VA

When I tell people that we traveled to places like Germany, Europe and Italy for Beers of Joy their eyes light up with the romance and idea of these incredible places. And they were amazing. Yet, when I bring up other places we traveled to like Plymouth, Massachusetts or Colonial Williamsburg, Virginia there is noticeably less excitement. I cannot fault them, and indeed, I agree with peoples initial assessment, as I am or was the same. The fact of the matter is: You think you know... but you don't know. Places like Colonial Williamsburg and Plimoth Plantation are every bit of awesome as any travels we took across the pond.

Sean Z. Paxton and Historian (and YouTuber) Jon Townsend approach the old fort in Fort Wayne, IN

The people we met along the way with Sean were so kind and generous. It was refreshing. I don't want to give too much away about the incredible journey Master Chef Sean Paxton takes in Beers of Joy but it is a test of all of his research, skills, and determination, and a little bit more... You'll see. I was again and again reminded on our journey with Sean of just what an incredible country we have. We truly are a country for everyone to come and build themselves a free life, a place where we are at liberty to pretty much be what we want to be and are supported by a judicial system that supports us. We may be the oldest democratic republic, but as a society we are young. 1776 was not that long ago when we look at other countries who are not counting years but centuries and some millennia. We are still figuring it out but we will get there because this country is full of good people from all cultures and that is the TRUTH of it. The beauty of this nation is that it is a free nation and all of its many colors make it what it is. If we forget the cultures of any one of it's many colors we will become less vibrant. The beauty of a flower is in its vibrant colors, and so our many cultures make us beautiful and vibrant, regardless of where your culture comes from our how we got here, it's important to keep the culture you brought with you alive.

The first morning we set upon Plimoth Plantation in Massachusetts.

An amazing part-Stateside, part Globetrotting Pilgrimage

Check out Kirk Fernwood’s review from OneFilmFan.com

First, the Recap:

Suds. Brew. Stout. Lager. A cold one. These stand as terms we’ve heard a thousand times or more in our lifetimes when it comes to describing one of the truly few universal beverages in this massive world–beer. While some might consider it no more than “that typical choice” for everything from college keg parties to familial get-togethers, there exists a much deeper, more impassioned journey that a chosen few embark upon that finds the search for color, aroma, foam, and clarity the primary foci while striving to elevate their overall knowledge of one of humanity’s most shared commonalities and subsequently educating those around them as such, whether as fellow colleagues or simply best friends, to illustrate the undeniable versatility of said ales.

Yet, what exactly is the commitment to such an endeavor? When there are literally well over one hundred plus styles of beer worldwide, each with their own uniquely created profiles, on top of the technical art that is the brewing process, while also being able to discern the varied tastes each primary style possesses, it’s no small matter to proclaim yourself a bonafide master of the drink. Yet, as previously mentioned, there are those who have unrestricted determination and drive to showcase that beer is not just beer, not just that ever-present social libation or subject of many an entertaining TV commercial. It’s history, it’s culture, it is dogged fixation. Voyage with two Master Cicerone candidates, a chef, and a brewer plus a myriad of others who all demonstrate the science of success through the drink they adore.

Next, my Mind:

It doesn’t remotely matter, in this critic’s opinion anyway, whether you officially consider yourself a “drinker” or “non-drinker”, casual imbiber or all-out partier, there’s no getting past the fact that this 120-minute documentary feature film from co-writers/co-directors/co-producers Scott Owen and David Swift, along with additional producers Mike Cooley and Jonathan Hack, deliver an amazing part-Stateside, part globetrotting pilgrimage that is highly educational, totally grounded, and engagingly entertaining as it presents a core storyline of four remarkable individuals who all share the common love for beer and how it has effected and altered their life’s path. From current locations in St. Louis, MO, Charlotte, NC, and Chicago, IL, pseudo-flashback steps back in time to colonial Williamsburg, VA and Plimoth Plantation, MA, and travels across the sea to such esteemed breweries in Germany like Weltenburg Abbey, Weihenstephan, Andechs, Weyermann Malting, and Meierei, the film’s characters expound on their experiences with a definitive intensity and joy, external or otherwise, that verbally and visually paints a era-spanning portrait of just how influential and impactful their excursions into the world of beer have been, shaping their choices, personally and professionally, as their aims to achieve the lofty goals they’ve respectively set forth for themselves carry forward.

Interviews span a large range outside the main four to include Ray Daniels, Pat Fahey, Sugar Creek Brewing Company‘s Eric Flanigan, professors Charlie Bamforth, Patrick McGovern, and Elke Arendt, as well as Max Bakker, Bill Simpson, Ludwig Narziss, Jon Townsend, Gavin Harper, James Tai, and Kate Daley just to name a few and not including all the additional appearances by brewmasters Alexander Reiss, and Jurgen Solkowski, and archivist Tracy Lauer just to name a few. But, prime space is first reserved for Master Cicerone (the beer world’s equivalent of wine’s Sommeliers) candidates Ryan Daley and Joe Vogelbacher, both enduring the extreme pressures of cramming as much information about beer as they are able into their heads in hoping to become a part of a extremely limited group of experts (say, only 13 in the world!) even as they attempt to balance home and family life in the process. It’s inspiring to see their efforts, even as Vogelbacher also shoulders running Sugar Creek Brewing Company as well. The pair reach test day in New York City and the results are interesting and revealing about each man’s mentality and drive. Then there is home brew chef Sean Z. Paxton, whose own culinary experimentation involving beer-infused foods has made him a known commodity as it is. However, his deep desire to dig into the actual history of beer in this country leads him to not only seek out each avenue to do go, but ultimately leads to an old style feast he makes at Plimoth Plantation in Massachusetts for all those who aided him along the way. It’s an endearing passage that indicates a raw yearning for melding beer’s history past and present.

Finally, there is Bend, Oregon’s Tonya Cornett, Brewmaster of Research & Development at 10 Barrel Brewing Company who, after all she’s already accomplished by surprising the critics and showcasing what levels of success a female brewer can attain, decided the ultimate search for Berliner Weiss would be at the forefront of her plans to travel overseas to Germany and hunt it down, all while taking in the sites, sounds, and tastes that beer has to offer, hoping to further guide and sway her own goals with brewing. Watching the sheer enjoyment Cornett undergoes in her travels is heartening and so emotionally real, which is exactly how a genuine searching out of a dream and finding it should be. Visually as a whole, the film is quite lushly shot, highlighting the contrasting beauty found in both cityscapes and countrysides, modern buildings and historic abbeys, contemporary brewing processes to places where recipes are one thousand years old, all while embracing wonderfully every individual who has a part in this world-encircling play, effectively bringing to us the realities of what actual complexities are involved in something we take for granted as a simply recreational beverage. Likewise, the varying music score and other accompanying songs perfectly match the matching locations and spirit of each sequence to a “T”, which aids in the viewer’s pleasure of taking everything in for the film’s full duration and not losing interest along the way, which was this critic’s experience.

In total, “Beers of Joy” is a beautifully executed and assuredly all-encompassing documentary effort that makes the normal seem extraordinary, learning history fun, and perhaps having our own engines fired up to pursue the dreams we have with the same measure of fervor, eagerness, and stalwart resolve these four people exhibit. And along the way, whether seeking out the qualities of foam or just good fellowship, may we all find a way to raise a toast to the world’s most recognizable potation. Cheers, all!

As always, this is all for your consideration and comment. Until next time, thank you for reading!

Smoke and Mirrors

Team Germany, R&D break

Some insight from co-Director Scott Owen:

By the pictures posted on this blog of our crew sitting around drinking beer, it seems a miracle that we ever actually filmed anything about beer - let alone produced the feature length documentary Beers of Joy. I assure you we did work hard which made the reward of beer that much sweeter. Much of what you might have discovered by reading some of the earlier posts on the blog are that one must, in life, live in the moment. "Therefore do not worry about tomorrow, for tomorrow will worry about itself. Each day has enough trouble of its own." Matt. 6:34. Being in the moment is biblical. Boom - Microphone - Drop.

It's funny how you can have your mind blown by something that you initially thought might be too strange, too out of the box for you, altogether too different, too... well gross. There I said it. Yes, gross. I think of oysters. Nobody in their right mind would eat an oyster by the looks of them. Am I right? They pretty much look like someone two hundred years ago hocked up the biggest loogey they could cough up and spat it into a clam shell, then let it sit in a dark moist cellar for the next 200 hundred years. I might be exaggerating a little here but the idea of a "smokey beer" just doesn't sound enticing to me. Can I get a good ol' Baptist "Amen"? And so, once again I must bare my judgmental self to all of you. I think we can all see a pattern emerging in my life, I judge before I try. Here I go again... Rauchbier or German smoke beer doesn't sound like my idea of a good time.

Preferred mode of travel in Bamberg.

You see the passing of time and history are a great measure of quality. Being American we can't go sample a recipe that is hundreds of years old or anywhere close to a millennia. In the scope of empires, countries, and cultures ours is young, really young, pretty much a toddler. We don't have the rich, culture born, time perfected recipes that many other cultures have. So, I often found myself on this beer journey trying something new to me but has been perfected over many centuries by masters of craft. Rauchbier is definitely one of those experiences. Maybe I shouldn't have been all that worried, I have had beer and cigars on numerous occasions which seems similar. Yes and No. Rauchbier's smoky flavor is achieved by letting the smoke of burning beech-wood logs mix with the malt. Then the beer matures in 600 year old cellars, under the hills of Bamberg. You have not been to Bamberg if you haven't had a Rauchbier.

This is Bamberg!

A quote from one of the oldest breweries in Bamberg says it better than I could, "Even if the brew tastes somewhat strange at the first swallow, do not stop, because soon you will realize that your thirst will not decrease and your pleasure will visibly increase." Quote from Schlenkerla Brewery. I concur, like the oyster, most people don't suddenly fall in love with them, it takes a few attempts, then you realize the subtle sweetness playing off the salty. Or coffee... one of my favorite things in life - good black coffee - straight up. But it's something as a little kid you look at your parents and other adults with disgust, "how can you drink that nasty stuff?" Rauchbier, for me, was like that, try some, then try some more, you will begin to recognize the subtle smoky flavor and the sweetness of the malt. Delicious!

The Directors of Beers of joy, David Swift & Scott Owen.

The Rauchbier is an acquired taste but like I'm learning from my many stops along the road to making Beers of Joy perfection comes from the hands of masters and is defined by time, much like a sharp stone tumbled over sands for millennia until it is smooth as silk, so also are the many beers found around the world that on the surface don't sound appealing yet at the end of a long hard day, the friends, the food, and sharing that same beer are responsible for some of my best memories.

Meet the Cast: Sean Z. Paxton

Historical deep dive courtesy of the Home Brew Chef.

Primarily a self-taught chef, Sean Z. Paxton’s focus has always been to create a quality product. From an early age, he sought to learn various cooking techniques and styles to create dishes from cuisines all over the world. His experience and skill led him to, restaurants and hotels and catering to share his passion for food with others.

Home Brew Chef Sean Z. Paxton putting his talents and tastes on display for one of his signature feasts.

Simultaneously, Sean was inspired by the craft of beer making and brewing techniques. As he became an accomplished home brewer, he took his knowledge of combining food flavors from the kitchen and applied them to his home brewing. With the understanding of both culinary and brewing sciences/ingredients, he realized each craft shares similar parallels that together would bring a depth of flavor to both food and beer not previously explored. Chef Paxton has also engaged in collaboration brews with master brewers nationally and internationally including Belgian and South American brewers creating unique beers, and extending his vision of flavor profiles. Sean is also a judge for the Master Cicerone exam and contributed to the development of the master syllabus.

Living the shred life.

Today, Sean writes for and his recipes featured in many magazines that focus on trends in the beer and food industry. His expertise has been noted in publications such as Beer Advocate, Brew Your Own, Imbibe, Wine Enthusiast, Food & Wine, Esquire, Draft, Plate, and Culinary Trends. His recipes have also been highlighted in twelve cookbooks on craft beer including “The American Craft Beer Cookbook “by John Holl. As the Executive Chef for Home Brew Chef, he collaborates with pub owners and Craft Brewers across the country to host exclusive multi-course beer dinners. Homebrewchef.com is where Sean shares his knowledge and experience of food and beer with the brewing community, through a unique and original online cookbook, that has scalable recipes using beer as an ingredient.

Having Sean Z. Paxton in your film means never having to utter the term craft service.

Sean shares his love for Beer Cuisine with others through teaching "cooking with beer” classes at the Le Cordon Bleu cooking school (Portland, OR), Ramekin Culinary School and Point Reyes Farmstead Cheese Co. “The Fork” in Northern California. He is also the creator and co-host for “The Home Brewed Chef” podcast show on The Brewing Network. Sean has a line of beer infused hot sauces called Eat Beer Hot Sauces, were he works with different breweries, local farms and crafts unique flavored sauces for sale. Sean continues to be involved in the Homebrew arena as an active board member the Northern California Homebrew Organization. He has presented several workshops at the AHA National Homebrew Conferences and has and been Executive Chef for the Grand banquet since 2008 where he has designed and executed a unique beer infused menu both cooked and paired with beer for over 2000 homebrewers’ attending the conference. Sean also executed the World Beer Cup Grand Gala Banquet for the 2010 Awards Ceremony for 2000 brewers from 44 countries, serving 5 courses of custom designed dishes, paired with over 650 gallons of beer.

The table is set with Chef’s culinary and brewing work product.

★★★★ Here, in this film, you WANT to watch.

It’s not a spoiler if you don’t see the whole outfit.

Check out this review from IndyRed.com:

Beer brings joy. Through all the differences, hatred, racism, political turmoil and even religious conspiracies - we all have one thing in common. A springboard of commonality, that could launch a world peace movement unlike humanity has ever witnessed! It's the love of beer. That love of beer. It doesn't matter what part of the world you come from, there's a beer for you. As they say at the start of this film, a beer can finish off a hard day - and a beer can celebrate a great one.
  I'm guessing you already think you know the basic plot here. It's a documentary. A documentary about beer. You don't need to be a master brewer to understand that. Right? What you probably don't know, is that there's a journey here as well. A few actually. We're introduced to various leading characters to go alongside the snippets of history, opinions, and general info on what is arguably the worlds most famous beverage. Here however, the history along with the average Joe inserts, are actually stored on the back burner of the movie - and brought forward to break things up throughout the flick. It's a smart way to produce a doc, because it keeps it's audience focused on the film even when a lesson is being taught. It's this personal aspect that helps keep the movies pacing tight. Well... tighter. Coming in at around two hours, "Beers Of Joy" is still a little long winded. But only a little.
  I realize this is a documentary, but still don't want to give much away regarding the personal journeys of it's characters. As I wrote, these endeavors are what give this film it's edge. So much in the same way I don't give away movie spoilers, I won't reveal much about these characters, and keep things in an overview capacity.
 

General Growler parked and at attention at Sugar Creek Brewing Co. in Charlotte, NC.

On one hand we have quests to become a Master Cicerone. In case you're unfamiliar with the elite title, as I was, it's essentially the the same as a master chef. Only in this case, there are very... very few masters. I'm pretty sure the movie states there are under a dozen. There are four levels to attain before becoming a master - and man... it looks hard to achieve. We do get to see how this title works, and how to achieve it - as part of the plot I was writing about above - and part of the story I don't want to reveal.
 In the other hand, we also have a journey across the globe in search of brewing history information, and speaking of "Master Chef" we also get a culinary story in the form of a big meal - and it's painstaking preparation. Including, of course, beer! Again, complete with historic snippets and musings. There really is a lot here, and the vast majority is easily interesting enough to keep you watching. Essentially? Come for the beer and stay for the story. That about wraps things up with the movie description. Moving on.

Tonya Cornett takes in the surrounding Bavarian landscape.

  Technically, "Beers Of Joy" is a slick production. Written and directed by Scott Owen and David Swift, it becomes clear how seriously this film was taken... right from the opening scene. This isn't a cheap YouTube video pretending to be a Universal production. Not even a little. It's all put together nicely, written well, and second to none when writing about the production and post production. In a nutshell? "Beers Of Joy" looks and sounds great. Should, at some point, you come across this film on television or even, gasp, Netflix... the words indie won't even cross your mind. That indie look? Nowhere to be seen.
  The stories of the four main characters are also pieced together quite well - and that in itself is perhaps the most pleasing thing about this film. It could have went either way, when considering the content. A journey is cliche. Cooking is cliche. A film on studying and taking a test is also... you guessed it. Cliche. Beer itself? C'mon now... the most cliche beverage in history. Yet here, in this film, you want to watch. You want to find out what will happen. You may even find yourself interested in more than just drinking your favorite brew. Imagine that!
  I can't say this is a movie for everyone. But for those curious people who love watching documentaries, you really can't go wrong here. It's slick. It's polished - but more importantly, it's actually interesting and entertaining. What more does a film need to be a success? With that written, I have no problems putting out my personal rating of four stars. Time well spent? No question.

Pizza, Wine, Gladiators!

Ruins -> Tradition -> Analysis -> Fusion -> Beer!

A road musing from co-Director Scott Owen:

What you may wish to ask is a small crew of beer loving filmmakers doing traveling to Rome, Italy? "Italy is all about wine everybody knows that" you are probably saying to yourself. That's true. What is also true is in the remote mountains outside Rome, in a small village, there is a brewery that is redefining beer. Leonardo DiVincenzo, who you will meet in Beers of Joy, is doing some of the most innovative beer brewing on planet earth. It was a remarkable couple of days we spent in Italy watching and learning from this brewer that is breaking the definition of beer and wine.

The beginning of a beautiful friendship.

Rome is spectacularly beautiful around nearly every corner is some ruin or building from Rome's glorious past. The crew had a few hours to run around and see the city before we had to get back to work. I'm pretty sure we have a whole movie of footage that we could cut together just capturing the beauty of Rome, our own Baraka. But alas, we were here for the beer and Birra del Borgo was and is entirely worth your time and attention. You’ll see why in Beers of Joy!

Tonya Cornett during a brief Roman sojourn.