Photo Credit: Chris McClure
Tim Gormley is changing the way we think about craft beer by introducing unique ingredients, spices, and techniques into the modern beverage world. A founder of Burial Beer Co., one of Thrillist's Best Breweries of 2019 and arguably one of the best American breweries to emerge in the last decade, Tim has played a heavy hand in redefining what it means to be a brewer by consistently thinking outside the box. You may know Burial for it's boozy, flavor-packed imperial stouts, bursting with fresh & aromatic Spicewalla spices, but that's just the tip of the iceberg for Tim. In his newest project, Visuals, he is pushing boundaries by creating wine, vermouth and cider that are every bit unique as they are delicious.
tim gormley, innovating the beverage world with spicewalla at the helm
Tell us a little about yourself and what you do!
I'm founder and co-owner of Burial Beer Co. My day-to-day role often shifts based on the needs of the company. At the moment I am overseeing our Visuals label which produces wine, vermouth, cider and spritz.
Which job title most accurately describes you?
What spice(s) do you use the most in the kitchen?
In the brewery (mostly for stout) we use a lot of Spicewalla Cinnamon. We've used the chai blend and the golden milk blend on a few occasions with great results. We've also used orange peel pretty frequently. We use the Mulling Spices regularly in the taproom to produce a mulled cider. Of course, Forestry Camp has it's own Smoke Rub blend which we love! On the winery side we dabble with a lot of spices for future vermouth/aperitif/digestif products but we like to keep the specifics on those a secret ;-)
Why do you think using fresh spices is important when it comes to creating delicious recipes?
Quality and freshness of raw materials is critical to the execution of quality finished products. The potency and clarity of the expression of a spice is crucial to executing a vision.
Describe the moment you fell in love with Spicewalla?
When I first started sourcing spices from Spicewalla I found the customer service to be very warm and enthusiastic. When the quality proved to be exceptional, I fell in love.
What is your favorite trick or tip when using spices?
I find that doing trials with spices can be extremely helpful to obtaining a better understanding of the character and intensity of the spice. When a trial is not possible, I always start off with an extremely light handed addition, taste and increase the dosing in small increments. You have to be patient and put in the work. Balance and subtlety are critical in my mind and until you really understand the ingredient, less is more.
Do you have a favorite memory of a spice used in a dish or drink that blew your mind? What was it?
Definitely the stout we made with the Golden Milk blend. It was called These Nights of Unbridled Ecstasy and Fear of Nothing Imperial Stout. We knew the concept was slightly risky but we worked hard to execute it to the best of our ability and it was extremely rewarding to see positive customer feedback specifically mentioning how the risk was worth the reward.
What is your desert island spice (if you could only choose one to use forever!)
If I were to answer this personally, I'd probably say salt. Would that be cheating? Haha! Otherwise I'd probably pick orange peel. It's an intoxicating aroma and extremely versatile in beverages.
What is a spice or blend you'd love to see from us in the future?
I'd probably say chamomile. It's one of my favorite flowers to brew with.
Which Spice Girl are you?
Is there anything else you'd like us to know?
It's Tom Selleck, not Burt Reynolds.