Metallica members Kirk Hammett and Robert Trujillo appear to be working on new Metallica material, and they have shared new photos where they eat insects while looking at paper that appears to have song notes.
“Jam Snacks! #lunchbreak.”
“Post #667 … had to be done. #rockandrollhomework with @robtrujillo.”
If they’re not working on new material, they could be preparing for their S&M 2 concert.
Kirk Hammett told Mixdown in a new interview that the band plan to record a new album after wrapping up their tour in November.
“When I was 13-14 years old, bands put out albums every year,” Hammett said. “Seriously, KISS put out an album every eight months. None of this eight years between albums.
“None of us are very comfortable with the fact it’s been so long, because that is a long time,” he continued. “We’re hoping to avoid that this time around.
“We’re in our third year since ‘Hardwired’. Maybe we can get a bit more focus and go into the studio a bit sooner. I have a ton of material. I’ve over-compensated, so I’m ready to go anytime.”
Metallica also recently launched their own beer, which Lars Ulrich discussed in a Chicago Tribune interview last month.
“For some time now — maybe five years, give or take — we’ve been interested in how we can connect with our fans in new ways, and how we can have more things to share with them and connect on the Metallica experience. A few of our peers have done wine and beer and spirits, and we’ve watched from the sideline and wondered how we can go down this path. About two years ago, we hired a couple people to start looking into this whole thing; we like to do things on our own and independent, but the more we understood the beer world, we realized it was smart to find a partner in crime.
We liked how Stone has positioned themselves in relation to the bigger beer companies, how they’ve become one of the most beloved craft breweries and how they distribute other craft beers. We felt there were a lot of similarities in the way they positioned themselves in their world and that they would be a natural partner. Last summer Greg and I found ourselves sharing Danish delicacies at a restaurant in Copenhagen and, over a couple hours, felt we had a lot of potential. There was an organic element in both our stories that the other appreciated, and in our journeys.”
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