Talking about Mikel Rius is talking about beer. But talking with him, even if it's about beer, is much more than that. C R A F T E D readers probably don't need a reminder of who the new protagonist of the POURTRAITS series is, or what he does. But for those clueless ones who have just arrived to the craft beer scene, I want to give a heads up and say that Mikel is one of the main culprits of the existence of a festival called Barcelona Beer Festival. A festival that, in last year's edition (2019) managed to gather during three days more than 35,000 attendees between aficionados and professionals. And this is without counting all the parallel events that took place in the city the same week that BBF was celebrated.

If at some point I had to put a thermometer on the craft beer industry in our country, instead of going to the pharmacy, I would surely call Mikel. Among many things he has a multifaceted character - beer consultant and advisor, event organizer, judge, disseminator - and an analytical attitude - as evidenced by his participation in initiatives such as the preparation of different technical reports on the state of the industry both in Catalonia with GECAN as in the Basque Country, together with EGE. And most importantly: his passion for craft beer.

Only his passion explains how a graduate in engineering and professor in automotive and electronics, after venturing to organize a festival with friends in 2012, decided to leave everything to dedicate his life to spreading beer culture.

Before giving way to the interview with Mikel, I would like to thank him. First of all, for participating in our POURTRAITS series, because including him is a privilege. But also for all the years he has been working for the craft beer industry, and for always transmitting that desire, or rather, that conviction, that despite the hard blow that the BBF cancellation was this year, we will be seeing a new edition of it very soon. All this with a sense of humor and without raising his voice too much, simply working, facing the situation and keeping at it. Chapeau. Thank you very much Mikel!

Ø: There are many people who know who Mikel Rius, director of the Barcelona Beer Festival, is, but I would like to start by getting to know a little better the Mikel who one day tried a craft beer for the first time. How were your beginnings in the world of beer and what memories do you have of those times?

Hi Oscar, a pleasure to share some time and a beer with you. Well I would give you a couple of starting points. One as a 'different' beer drinker. It was at the Flabiol, a bar (or rather a temple) that was located in Sants, dedicated to Belgian beers, and I was lucky that it was only two blocks from my parents' house. In our teens, when we had some extra cash, we would go there to try things that Jordi recommended us between Jethro Tull albums (those who were there know what I'm talking about).

And on the other hand: as a homebrewer. I learned from Joan Fiol, also a partner in the festival, at the Humulus Lupulus, the emblematic association in Poble Sec that was a beer baptism for many. From there I was in a couple of homebrewer collectives that made me definitely love beer.

Ø: With a career in Industrial Engineering, professionally linked for years to the renewable energy industry, professor in automotive and electronics, and suddenly one day, you decided to organize the first edition of the Barcelona Beer Festival. What did that first event mean to you, personally and professionally?

The BBF has been a very beautiful project from the beginning. I was introduced to it by Joan, who thought of me for the driving team because of my experience in organizing various events and festivals. I remember well that first edition, the success among the visitors, and above all the consolidation and recognition of a industry, of believing in it.

Initially, there was no professional intention, that came later, when the festival itself demanded more structure to continue pulling the field and becoming a spearhead. Four years ago we set ourselves the goal of being within the top 10 events in the city and being the benchmark gastronomic event in Barcelona. We are working on it, we are on the right track and we are not far from achieving it.

Ø: The image of the flaming arrow that entered the cauldron at the Montjuïc stadium in 92 is engraved in the memory of all of us from Barcelona. That arrow marked the beginning of the games that not only put us on the map, but turned Barcelona into the cosmopolitan city open to the world that it is today. At a beer level, what do you think has been the equivalent of that archery, that is, what moment (or moments) in your opinion have marked a before and after in our city as a beer destination to consider?

Well, maybe it's not right coming from me, but I think that the trigger was the BBF. I remember very well a phrase from the video summary of the first edition (2012) by Carlos from Agullons where he says (more or less): “we should enjoy what we have now, it has cost us a lot to get here, and today we can be happy because this is the fruit of the work of many people”.

Now it may seem strange that eight years ago there was already talk of consolidation, but that was the feeling of a whole first generation of brewers who had been chipping away and working hard for a long time. From the BBF, the important step was taken to believe in it and be proud of  it and show it to the world.

Ø: One of the indications that undoubtedly shows us that the craft beer industry has matured in recent years is the increase in qualified professionals who are joining the industry.

In your specific case, you have been a professor of the course “The beer market” for more than five years of the University Master's Degree in Fermented Drinks at the URV (Faculty of Enology), and from there, two questions arise: have you noticed any change or evolution during these years in the profile of the students who usually do this type of studies? On the other hand, do you think that it is sufficient nowadays to be an entrepreneur to know how to make good beer at home, or do you think that the history of the homebrewer without prior training that one day decides to set up a brewery has passed on to be a myth?

The change of student profile has been crazy! It has gone hand in hand with the field itself, which is growing and becoming more professional. I remember the first edition of the Master in which there was no other option than entrepreneurship and that was the direction of all the consultations and practical exercises of the subject. That is not the situation now. Currently, students ask who are hiring, which places are good to pursue a professional career ... and this is because the field is evolving, and looking for professionals to continue growing.

About the profile of the beer entrepreneur … A while ago I read an article about the profiles of beer entrepreneurs in London (almost a hundred, in the metropolitan area) and about 70% had never made beer as a homebrewer. I remember that data shocked me and even more when compared to the reality from then until now. But when you digest it you understand that it makes all the sense in the world. For a beer project to work, you obviously need good beer, but that's just one leg. You need business skills, organizational skills, communication, financial skills, marketing skills… Talent can be acquired from many areas and perhaps that of producing good beer is one of the easiest to fill in the market.

Ø: In addition to being part of the team that makes the Barcelona Beer Festival possible, you are the founder of Beer Events, a company dedicated to organizing events related to craft beer. We live in an era of uncertainty regarding events and in particular beer festivals, how do you see the evolution of this type of event and how do you think they should reinvent themselves, at least in the short-medium term, to adapt to the "new normal"?

I would love to have the magic wand, because it is the question that all event organizers are asking and consulting with each other. We have just received the first regulations regarding events that are quite restrictive and that are going to put in danger many of the events as we have known them until now, but at the same time it leaves room for events of a smaller and more intimate format where you can better connect with your audience.

We are battling this short term. We are trying to make a BBF in some format that gives continuity and ensures the high level of quality that the BBF offers, and at the same time also a safe and satisfactory experience for the public. It is being a challenge and we hope to announce a solution shortly. We are putting a lot of creativity and love into it, which in the end are two great ingredients necessary in any event.

Ø: The craft beer field has always been characterized by its inclusiveness, and I am of the opinion that to continue growing and increasing market share it is more important to build bridges than to tear them down. You, who know first-hand the craft beer field in different countries, what do you think we are doing well compared to other markets, and in what ways do you think we should improve?

When you analyze ‘ecosystems’ it is important to do it with the complete picture and that is a mistake that we have been making, due to lack of information. In the same way that our reality cannot be explained using only success stories such as Garage, Basqueland, La Pirata or others… We cannot understand what is happening in the United Kingdom by looking only at Verdant or Polly. And when trying to take those complete pictures, this is when you see how difficult it is to see such different projects and realities.

In all the countries to which I have had the opportunity to go and get to know the field in a deeper manner, I have seen breweries with massive growth every year, niche breweries that already have found their place and at the same time, failed projects or that are going in the wrong direction.

For a couple of years now I have been saying that Madrid is going to be an interesting place to observe. With the appearance of the ‘big ones’ fighting in that market. We don't have that in Catalonia. And at the same time, there are very interesting projects (such as the Peninsula, for example) that earn their place by betting on specialization.

There is no single recipe because there are very different realities. If concepts have to be grouped, I would say that the key is to define what you are, create a story, know how to communicate it very well, identify your market and go for it without getting too distracted.

Ø: Let's talk about locality, proximity and sustainability, trends that increasingly interest us consumers and, therefore, also affect the behavior of those who drink craft beer. How important do you consider using local ingredients? Do you think projects like Lo Vilot Farm Brewery, which brew their own grains and hops, are an example of where the field is evolving, or will the market continue to demand North American-style beers and massive amounts of experimental hops from Yakima Valley?

You have touched on a sensitive subject for me, because I have great appreciation and affection for the Lo Vilot project. And many years ago I told them that they had a bright future ahead of them and at the same time, a long hard road to reach it. And they are doing it, and very well indeed.

Yes, the trend is that these types of projects that go for proximity and local ingredients have recognition and success. That is a global trend, albeit in more mature markets. Here we are still explaining what craft beer is to the general public and it is difficult to clarify that not all projects are the same, that there are proximity, closed-circle projects ... This recognition will come to them (which they are already beginning to have) but it is a long process. They are patient and convinced of what they do (and very nice, too), so it will come!

Ø: When you leave the BJCP by the door when you come home, and you want to enjoy a beer without worries, without thoroughly analyzing its organoleptic characteristics, what style or styles do you like to drink the most? Are you one of those who turn their backs on hypes or are you interested in trying a bit of everything?

As a good friend once said, today there is enough good beer to choose from so that you can pick the ones made by good people. I try everything, generally local beer, from projects I believe in, I know they are great people and they make good beer in an honest way. I am not ashamed to follow hypes. I adore the fruit juice neipas, I find them a lot of fun. Also spontaneous fermentations. Or IRS. Every beer has its moment and company to enjoy.

Ø: The role played by gastronomy in the world of craft beer is increasing, and the strong commitment of the Barcelona Beer Festival to enhance this relationship, shows us that you are clear that it is a path in which you must work to continue growing.

This inevitably leads me to ask you about another of the projects in which you are involved as a partner, specifically Brew Wild Barcelona, ​​a space that I must recognize I love and in which the beer culture and gastronomy go hand in hand. Can you tell us a bit about how the collaboration with the La Quince Brewery team came about, what is the concept that you have thought to develop and what place within the city's offering, not only for beer but also for food, would you like it to occupy?

Gastronomy is a cornerstone of the BBF project, since the beginning. For example, the first edition was a workshop with Racó d’en Cesc that has been repeated every year. People already know it and the tickets are sold out in a few minutes because it is a spectacular workshop in which they bring pure experimentation, from an already creative team. By the way, we are already devising something special for BBF's ten years with them, which is going to be spectacular. Just for you to know :)

As for Brew Wild, it began like all good things, with a lot of beer in front of us :)

In a visit to Madrid to exhibitors from the BBF-Pro we took the opportunity to have dinner there with Benja and Jacobo from La Quince, old friends. Laughingly, it came out that "a Brew Wild in Barcelona would be great". Most of the time these conversations come to nothing, but the next day, returning on the AVE, we looked at spaces on our mobile phones and saw that the current Brew Wild BCN space was available. It had everything, location, spaciousness, natural light through the patio... it was a matter of a few weeks to reach an agreement and from that original idea in four months it opened, with a major refurbishment in between. Pure madness.

Brew Wild is a straightforward bet: we like beer and we like pizza. Beer + Pizza combine excellently. Well, we are going to make the best possible pizzas and have the best possible beers.

Beer is a clear commitment to the local. We can invite an international friend sometime, for an event. But the intention is that in the fifteen taps we have local beers. There are many consolidated projects with great beers, which by proximity and freshness, are above most things that are imported. Since opening La Quince, La Pirata, Basqueland, Dougall’s, Agullons, Laugar, Calavera, Peninsula, Castelló, Wyllie and more have already gone through the beer taps, … but we will not only go for the most consolidated ones. There is a willingness to give opportunities to smaller or newly started breweries and they are doing a very good job. All the knowledge that we have of the sector from the BBF must be used to give that visibility to projects that deserve it.

Ø: Finally Mikel, an obligatory question that in part you have already told us a little about, and that all beer fans want to know: Will there be a celebration of the Barcelona Beer Festival this year?

We are doing everything we can to do it. We do not know the extent of it or what limitations there will be, but we are working hard on it. We feel that the BBF is an important event for the field and all fans in general and that we have a responsibility to create positive messages aligned with all the work and effort that the entire field is doing. We will meet and celebrate beer again. Celebrate life.