The Good Life – September-October 2014

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BY: ALICIA UNDERLEE NELSON | PHOTOS: URBAN TOAD MEDIA T he men of Drekker Brewing Company believe in getting their hands dirty. In a world where beer nerds worship exotic yeast strains and ever more potent hops and automated systems have mechanized the brewing process, the owners of Fargo’s newest microbrewery (which takes its name from the Old Norse words for “to drink”, “a draft drink” and “Viking ship) are going back to the basics. Jesse Feigum, Mark Bjornstad and cousins Darin and Mason Montplaisir are digging deep into the science, artistry and backbreaking work of craft brewing to create a wide range of satisfying and drinkable handcrafted beers. 14
“We really believe in the craft side of craft brewing,” said co-founder Bjornstad. “Brewing is a science. But if you do it with creativity and passion, it’s an art too. <strong>The</strong> combination of science and art — that’s craftsmanship. We want our thumbprint on our beer. We do it all by hand.“ Brewing by hand means the group has to be especially vigilant about consistency. But they wouldn’t have it any other way. “I don’t mean that automated brewing is bad,” said Bjornstad. “But if I wanted to work at a computer, I’d work at a computer. So much of the time (brewing) is just all this stainless steel in a factory and a guy who sits at what looks like a NASA control board. We’ve really lost connection to the beer.” Drekker Brewing Company is different by design “We wanted to do the type of brewing where we turn every valve by hand, where we’re moving the beer between tanks,” said Bjornstad. “It’s hands-on, labor intensive. It’s hard work. And I think you can see that passion come through in the product.” 15
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The Good Life – September-October 2014

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