Steve Theoharides - Brewer at Harpoon Brewery

December 01, 2014 by Marco Leyte-Vidal

1. Where is your brewery?

Boston, MA and Windsor, Vt.

2. What was the first beer you had that made you realize craft beer was going to be a bigger part of your life?

It is really difficult to name one, but if I had to, I would say Magic Hat, Jinx. I went to school in northern Vermont and that beer stands out as one of the first real offerings I had. I remember thinking, "this is remarkable. I didn't know this was possible in beer."

3. What is your favorite style to brew and why?

I am an iconolast when it comes to style. I want to brew something that tastes great; period. That is what I strive for. These days I am either trying to create something well balanced or taking things in different direction. At the moment, I am working on a session Pale Ale with big aroma and a generously hopped Braggot. Believe it or not, for as much as I make it, I really enjoy brewing Harpoon IPA - the end product is fantastically well balanced.

4. If you were stranded on an island (with a working refrigerator that automatically replenished itself) and you could only have one beer for the rest of your life in that fridge, which would it be?

So much time and one option, that is a cruel question to ask a craft brewer! From the Harpoon lineup I would have to say The Long Thaw White IPA. World over? Rodenbach, Grand Cru.

5. What is your favorite music to listen to in the brewery?

The music choice tends to reflect the mometn at the brewery and is therefore pretty dynamic. If things are going well it would be something like Sturgill Simpson, Jason Isbell, Caroline Rose. If we are troubleshooting, formulating recipes, doing research, etc., something a little more low key: Ben Howard, Chris Smithers, The Barr Brothers, Beirut, Neil Young. If I am hand milling, working on our pilot brewhouse, or something equally as labor intensive, the energy level gets kicked up a notch: Waylon Speed or some 90's grunge rock. The lab crew, on the other hand, get pretty deep into death metal at times... Who would've thought?!

6. Which other brewery has inspired you the most? Why?

What the traditional German lager brewers are capable of is mind blowing to me. I dare you to try a classic Weihenstephaner and say the yeast signature is anything less than remarkable. It demonstrates an unprecedented mastery of the craft.

7. Single hop beer - which hops are you using?

Simcoe.

8. Where is your favorite place to get a beer after work and why?

The Beer Hall at the brewery here in Boston here is pretty remarkable. Alongside the regular offerings there is a series of rotating pilot beers available. Experiencing the beers through the brewing process to their culmination is pretty cool. Beyond the brewery my local is Highland Kitchen, in Somerville, MA.

9. What is one piece of advice you'd give to someone who thinks they want to get into the craft beer industry?

Offering just one piece of advice would be tough, I would say three things: (A) Enjoy cleaning - you are going to do more of it than you can imagine. (B) For every ounce of hard work you put, the dividends are exponential. The camaraderie in the craft community is incredible, get ready to have alot of fun. (C) If you are planning to serve a local community where demand is unmet, then the standard craft offerings are fitting - brew what you like and the styles that have become commonplace. If you are planning on expanding your distribution beyond your locality, think long and hard about offering something unconventional to the craft beer segment. I am a hophead through and through, but there is an IPA or two out there already. Do something different!

10. Dogs or cats?

Daaags - like the pikey kind.

Cory King - Founder/Brewer Side Project Brewing

November 24, 2014 by Marco Leyte-Vidal

1. Where is your brewery?

I do all of my brewing at Perennial Artisan Ales in St. Louis, MO

2. What was the first beer you had that made you realize craft beer was going to be a bigger part of your life?

One of my brother-in-laws homebrews. I was really big into wine and whiskey (I was working in a fine-dining restaurant at the time), so beer wasn't on my radar till he started sharing his kitchen creations with me. I was hooked and then started working towards making the craft beer industry a bigger part of my life...

3. What is your favorite style to brew and why?

Saison. The interpretation of the style is very open and allows the brewer the freedom of experimentation and the freedom of expression. From low ABV and tart to robust and hoppy, it's a fun style to play around with.

4. If you were stranded on an island (with a working refrigerator that automatically replenished itself) and you could only have one beer for the rest of your life in that fridge, which would it be?

Island, so I immediately think its going to be warm, so Firestone Pivo Pils.

5. What is your favorite music to listen to in the brewery?

None. I prefer the peace and quiet. The other brewers listen to really loud music, so when its just me in there, I go with the quiet.

6. Which other brewery has inspired you the most? Why?

I have been thinking about this one for a while and I don't know that I have just one brewery that I can name. My inspiration in this whole thing comes more from the industry as a whole I think. The barrel aging from Perennial, the saisons from Hill Farmstead and Sante Adairius, the lambics of Belgium, the sours of Russian River. Side project does a lot of variety, all of which see time in oak, but that variety comes from my love of different challenging in producing, the want to drink different things all of the time, and a lack of attention span.

7. Single hop beer - which hops are you using?

Amarillo. My cultures are very fruit forward and Amarillo works very well with them in my beers. If I could get another one, it would be Saaz...

8. Where is your favorite place to get a beer after work and why?

At home. Between Side Project, Perennial, and now our tasting room, my wife and I spend a lot of time not at home, working... Sometimes its just nice to sit on the couch and open a saison or something sour...

9 What is one piece of advice you'd give to someone who thinks they want to get into the craft beer industry?

Intern first. Too many people's perception of the industry is skewed. They think that brewing is just fun and games when in reality its hard labor and janitorial professionalism. You may love beer, but hate working in a brewery.

10. Dogs or cats?

Ha! Unfortunately, we have neither right now, but I am a dog person...

Matt Manthe - Head Brewer Wild Oak Artisan Ales

November 17, 2014 by Marco Leyte-Vidal

1. Where is your brewery?

Right now we brew out of our garage in Delray Beach. We are working to finalize our location in Boynton Beach.

2. What was the first beer you tried that made you realize craft beer was going to be a bigger part of your life?

I had a two year old bottle of Orval in Belgium when I was 18. It was by far the most complex beer I ever had, and it was the first beer I had made with Brettanomyces. It was the first beer that made me think about brewing as a career, and prompter me to change my major at Clemson to microbiology.

3. What is your favorite style to brew and why?

Beers with Brettanomyces! I go through phases, but recently I've been into hoppy 100% Brett fermentations and dark sour beers. I enjoy brewing what I like to drink, and I like to drink weird stuff, the kind of things that you can't normally find at the beer store.

4. If you were on a stranded island (why a working refrigerator that automatically replenished itself) and you could only have one beer for the rest of your life in that fridge, which would it be?

Jolly Pumpkin Bam Biere, the perfect island beer!

5. What is your favorite music to listen to in the brewery?

I'll listen to just about anything but country. Recently, I've been listening to a lot of Atmosphere and Queens of the Stone Age.

6. Which other brewery has inspired you the most and why?

Jolly Pumpkin was the first brewery in the US to open a brewery focused on wild ales, and the opened over 10 years ago. They have introduced thousands of Americans to wild beers, and they have greatly increased consumer interest in the style of beers that I enjoy most.

7. Single hop beer - which hops are using?

I'm not really a big fan of single hop beers, but I have a had a few good beers made with only Mosaic.

8. Where is your favorite place to get a beer after work and why?

That's a tough question. In Boca Raton I like the Sybarite Pig, in Delray I like The Coffee District, and in Boynton I like Due South Brewery. The Sybarite Pig has awesome food and beer I won't find anywhere else in town. At the Coffee District I seem to always bump into someone I know, and I'm friends with the guys at Due South.

9. What is one piece of advice you'd give to someone who thinks they want to get into the craft beer industry?

Study science. At its core, brewing is a lot of chemistry, microbiology, and engineering. If you want to be a good brewer, you have to be a scientist before you can be an artist.

10. Dogs or cats?

I like both, but dogs can be needy, so I guess I prefer cats.

T.L. Adkisson - Head Brewer at Foothills Brewing Co.

November 03, 2014 by Marco Leyte-Vidal

1. Where is your brewery?

Winston-Salem, NC

2. What was the first beer you tried that made you realize craft beer was going to be a bigger part of your life?

I always had an inclination toward English-style pale ales, was a big fan of Bass Ale and Sierra Nevada Pale Ale back in the day. I've always love spicy foods, so when I home-brewed my first batch beer I decided to dial up on the hops a little bit - that was a honey IPA, back in 1998. Turned out pretty good and I was on my way from home.

3. What is your favorite style to brew and why?

IPA, no question. My love of spices has inspired to love of hops. It's a fascinating beer style with regards to how you can take a basic malt body and tweak it with hop and make so many different flavors and layers with minor adjustments. It's fun.

4. If you were on a stranded island (with a working refrigerator that automatically replenished itself) and you could only have one beer for the rest of your life in that fridge, which would it be?

I'd have to say our May IPA of the Month from earlier this year. The azacca and simcoe hops partnered extremely well with the unfiltered medium malt body. It had enough flavor for cold weather but was also very refreshing in warm weather. Which is what we'd have on an island right? The pineapple and tropical fruit notes of that beer would also fit in well on a desert island.

5. What is your favorite music to listen to in the brewery?

I like listening to WNCW, its this eclectic little NPR station in Spindale, NC. They play everything from blues to jazz to the Dead, plus a lot of local artists.

6. Which other brewery has inspired you the most and why?

Odell Brewing in Ft. Collins, Colorado. I really like their business model - distribution in a limited number of states, limited but very solid portfolio of beers, great tap room. They're also very open with knowledge and willing to share things they've learned.

7. Single hop beer - which hops are you using?

I don't think that way. Besides I don't want the other hops to get jealous.

8. Where is your favorite place to get a beer after work and why?

Our pub, because the beer quality is good, customer feedback, you know everybody.

9. What is one piece of advice you'd give to someone who thinks they want to get into the craft beer industry?

Don't. Just kidding. Make sure you're well-funded and have a good plan.

10. Dogs or cats?

Dogs. Definitely dogs.

Evan Watson - Founder/Brewer Plan Bee Farm Brewery

October 28, 2014 by Marco Leyte-Vidal

1. Where is your brewery?

Plan Bee Farm Brewery is located in Fishkill, NY, which is in the Hudson Valley.

2. What was the first beer you had that made you realize craft beer was going to be a bigger part of your life?

Unibroue Trois Pistoles - Emily bought this beer for me in college and I used to take it to campus parties. Very different than the 'natty ice' being served.

3. What is your favorite style to brew and why?

I like to brew beers with my wild yeast and allow them to age in oak without any expectations of flavor. It makes for a nice surprise.

4. If you were stranded on an island (with a working refrigerator that automatically replenished itself) and you could only have one beer for the rest of your life in that fridge, which would it be?

Peekskill Brewery's Amazeballs - but it isn't a refrigerator, it is a kegerator!

5. What is your favorite music to listen to in the brewery?

Anything funky.

6. Which other brewery has inspired you the most? Why?

Captain Lawrence - Scott Vaccaro, owner and brewmaster, taught me how to make beers on both sides of the coin.

7. Single hop beer - which hops are you using?

Hops that I grew.

8. Where is your favorite place to get a beer after work and why?

The Hop in Beacon, NY - Is is my neighborhood hang where I can talk with my local community.

9. What is one piece of advice you'd give to someone who thinks they want to get into the craft beer industry?

Believe in something bigger than beer and work towards it with every decision you make.

10. Dogs or cats?

Dogs. We have a German Shepard/Chihuahua mix named Abbey Road

Gabriel Magliaro - Founder of Half Acre Beer Co.

October 20, 2014 by Marco Leyte-Vidal

1. Where is your brewery?

Sunny Chicago, IL

2. What was the first beer you had that made you realize craft beer was going to be a bigger part of your life ?

I don't know what that beer was. It was more about visiting Avery in CO where I used to live. I saw a bunch of dudes making beer and enjoying themselves. That impressive was lasting. For me, beer is second to that culture.

3. What is your favorite style to brew and why?

Hops still reign king at our brewery.

4. If you were stranded on an island (with a working refrigerator that automatically replenished itself) and you could only have one beer for the rest of your life in that fridge, which would it be?

Right now I'd say Heyoka IPA - a winter IPA we're brewing.

5. What is your favorite music to listen to in the brewery?

The brewery gets a lot of music run through it. My favorite part about that is that it's very varied. The Growlers to Ween to Bongripper to Huey Lewis.

6. Which other brewery has inspired you the most? Why?

Rather than one being the biggest inspiration, it's more about pieces of many. Our favorite breweries are ones that are most sincere and typically strange.

7. Single hop beer - which hops are you using?

One of the classics - Chinook, Simcoe, Amarillo

8. Where is your favorite place to get a beer after work and why?

Our tap room is the easy dunk on that one. Peeling out of work more and walking through a door into your tap room and selection of the beers your brewery is working through is about as tasty as it gets.

9. What is one piece of advice you'd give to someone who thinks they want to get into the craft beer industry?

Today, I’d say our industry is feeling the weight of more. I’d tell anyone to think hard about great ideas. If you believe you have some, then seek out your favorite brewery and approach the owner/founder/president/head brewer regarding your ability and willingness to fuel their brewery. If you hit obstacles, then worm your way through the back door like so many before you. Always be ready to do shit work for a long time.

10. Dogs or cats?

If we’re talking about your garden variety family pet, then I’ve always been partial to dogs. I’ve always had them. I like cats, too, but cats in the city means litter boxes, and I’m against litter boxes.

Jean Van Roy - Owner/Brewer Brouwerij Cantillon

October 14, 2014 by Marco Leyte-Vidal

1. Where is your brewery?

In Brussels, located near of the biggest train station of the city. There were a lot of breweries in this area in the past, producing lambic, top, and lager.

2. What was the first beer you had that made you realize craft beer was going to be a bigger part of your life?

Mine! Gueuze to be more precise.

3. What is your favorite style to brew and Why?

Lambic. This is a part of my life, of my family, my own history and my city history.

4. If you were stranded on an island (with a working refrigerator that automatically replenished itself) and you could only have one beer for the rest of your life in that fridge, which would it be?

A 4-5 years old Gueuze. Refreshing, low in alcohol. And a 5 years old Gueuze develops a lot of character at the border of a young and an old gueuze.

5. What is your favorite music to listen to in the brewery?

We have no music in the brewery but my favorite music is the music of my youth. Groups as Depeche Mode, The Cure, Smith, etc.

6. Which other brewery has inspired you the most? Why?

Lambic is a bit apart from a classic brewery production and closer to the wine world. My inspiration is coming from the wine world and great natural wine producers as Marcel LaPierre, Didier Dageneau, René Mosse, etc.

7. Single hop beer - which hops are you using?

As you know we don't research the biterness in our beers. The hop is more used as a preservative and to avoid bacterial development. But we have some exception as for the Iris and the Cuvée St-Gilloise. The hop "Hallertau Mittelfrüh" is probably my favorite one.

8. Where is your favorite place to get a beer after work and why?

Moder Lambic during the all year for it's great beers selection. My summer in the summer time for the tranquility.

9. What is one piece of advice you'd give to someone who thinks they want to the into the craft beer industry?

Work with love and passion.

10. Dogs or cats?

Dogs, and big if possible.

Aaron Anderson - Head Brewer Biscayne Bay Brewing Co.

October 06, 2014 by Marco Leyte-Vidal

1. Where is your brewery?

8000 NW 25th Street, #500, Doral, FL 33122

2. What was the first beer you had that made you realize craft beer was going to be a bigger part of your life?

Pete's Wicked Ale.

3. What is your favorite style to brew and why?

I Love making Saisons because the style is so loose and free that creativity can run rampant but still come out highly drinkable, haha.

4. If you were stranded on an island (with a working refrigerator that automatically replenished itself) and you could only have one beer for the rest of your life in that fridge, which would it be?

I would probably drink Ponto S.I.P.A. (Sessionable India Pale Ale) by Pizza Port Brewing Company.

5. What is you favorite music to listen to in the brewery?

Reggae (by far).

6. Which other brewery has inspired you the most? Why?

Avery Brewing Company - they were small when I worked there in 2003 but look at how they've grown now!

7. Single hop beer - which hops are you using?

Summit *but I have to kill you now.

8. Where is your favorite place to get a beer after work and why?

While there’s not much in Doral at the moment as far as brewery taprooms - I cannot wait until MIA gets theirs open because the beer is awesome and the vibe there will be as well.

9. What is one piece of advice you'd give to someone who thinks they want to get into the craft beer industry?

Go work for another brewery for a while to get the experience, listen - don’t talk! - learn from people who put in their dues, love what you do through thick and thin, and above all - please, please make decent to good beer!

10. Dogs or cats?

Lemurs

Bob Sylvester - Founder/Brewer Saint Somewhere Brewing Co.

September 29, 2014 by Marco Leyte-Vidal

1. Where is your brewery?

Tarpon Springs, Fl. Sponge capital of the world.

2. What was the first beer you had that made you realize craft beer was going to be a bigger part of your life?

Bass Ale. 1979 (Drinking age was 18 in the dark ages). The real deal. Still used the Burton Union system back then.

3. What is your favorite style to brew and why?

Saison/Farmhouse ales! They lend themselves to everything I enjoy in a beer. Dry, moderate alcohol, spicy yeast driven flavors. The Florida weather is perfect for brewing saisons.

4. If you were stranded on an island (with a working fridge that automatically replenished itself) and you could only have one beer for the rest of your life in that fridge, which would it be?

Orval, no question.

5. What is your favorite music to listen to in the brewery?

There is a great community station in the area that plays a lot of Americana, local music, blues, to alternative, they even have a Native American music show. Each DJ has 2-3 hours to play whatever they want. If that’s not on… a lot of Wilco, Steely Dan and Stevie Ray Vaughan!(maybe a little Buffett).

6. Which other brewery has inspired you the most? Why?

Jolly Pumpkin. Love everything they do and for some reason, Tampa was one of their first markets outside of Michigan back in 2004-2005... La Roja was a game changer for me. Ron Jeffries was a huge influence and a big help getting me started. I was calling him (annoying him) two-three times a week asking advice in the early days about everything from bottles to keg conditioning. Eventually, Saint Somewhere became the second US brewery under the Shelton Brothers umbrella… Jolly Pumpkin being the first.

7. Single hop beer - which hops are you using?

Saaz.

8. Where is you favorite place to get a beer after work and why?

My backyard. We live on a lake in a fairly rural area. Nothing better after a long day than having a beer by the lake. Other than that a place called Mr. Dunderbak’s in N. Tampa. Ground zero. The entire Florida Craft Beer scene came out of that place. Saint Somewhere, Cigar City, 7venth Sun, Angry Chair Brewing, Six Ten Brewing, Loose Stool Brewing to name a few all started right there.

9. What is one piece of advice you'd give to someone who thinks they want to get into the craft beer industry?

Think outside the box, so to speak. Fill a niche. Creat a niche if there isn't one to fill. Shortly, it will be difficult to break into the market with just an IPA, a stout, a porter.

10. Dogs or cats?

Cats. Like myself, they just don't give a shit.

Joe Reyes - South Florida Beer Man for Lagunitas Brewing Co.

September 15, 2014 by Marco Leyte-Vidal

1. Where is the brewery?

At the end of the rainbow. Lagunitas Brewery is nestled in Petaluma, California (Sonoma County). Our second brewery is in Chicago, where Tony Magee, proud father of Lagunitas comes from. Both taprooms are wide open to visitors Wednesday through Sunday for beers, cheers, and hangovers.

Joe Reyes.  Photo Credit - Julia Rose Photography — Joe Reyes. Photo Credit - Julia Rose Photography

2. What was the first beer that made you realize that craft beer was going to be a bigger part of your life?

That's an easy one. Last Snow from Funky Buddha. I was at a point in my life where happiness (for lack of a better word) was being pulled from me every day at the brewery where I had been working. I would escape work and drive 45 minutes north to Oakland, Florida to get my share of Last Snow. It was John Linn, now Brand Director for Funky Buddha, who first introduced me to it. Linn’s honest nature and passion for beer sparked my drive to find a new brewery to call home. Thanks John!

3. What is your favorite style and why?

As of late I've been swinging by M.I.A Brewing, Wynwood Brewing, and Biscayne Bay Brewing. These guys have character and it shows in their brews. Styles are for home brewers and academics. For us and the dudes mentioned above, they are jumping-off points for further improvisation.

4. If you were stranded on an island (with a working refrigerator that automatically replenished itself) and you could only have one beer for the rest of your life in that fridge, which would it be?

How amazing would that be, huh?! You have a sick mind Craft Commander, I dig it! Lagunitas Czech Style Pilsner. Its delicate, crisp, and easy to drink. Tony Magee best describes this brew as “the child you put through college because it will become something someday. Where ales are street, lagers are ‘haute couture’. Where an ale might hit you over the head and take your wallet, lagers donate to charity and adopt stray cats. While an ale might steal your car and try to date your daughter and keep her out all night for who-knows-what-purpose, a well-bred lager would offer to clean your house while you’re on vacation and leave fresh chocolate chip cookies and coffee for you when you return. Now, don’t get us wrong, ales can be a lot of fun to hang out with when you’re in the mood, and if you have bail money on you. But what’s wrong livin’ uptown from time to time, on the nice street, where the doormen all wear those funny uniforms, the air smells like flowers, and lagers rule the Earth.”

5. What's your favorite music to listen to on the job?

All types of music. Really it all comes down to the day, mood, and strand. Lately it has been lots of Sublime, Green Day, and Chet Faker sprinkled into the mix. I am currently listening to Cypress Hill – (Rock) Superstar at Wynwood Brewing with Alex G-Money (Taproom Manager). Tony Magee is very musically minded. You can find him jamming out on stage with his band at most Lagunitas brewery parties. Come out to Fat Cats in Ft. Lauderdale 9/20 and rock out with us! Party starts at 11pm.

6. Which other brewery has inspired you the most? Why?

According to Urban Dictionary, to “inspire” means to infuse with spirit. Based on that definition Luis Brignoni, Founder of Wynwood Brewery, is an inspiration to me. Talk about determination and drive. Building and managing a brewery is no cake walk.  I will give you an idea of what a day in the life of Tony Magee (our founder) was in 1994, six months into the business. Keep in mind he had a fulltime job in printing, his only source of income at the time. He had bought one additional fermentation tank and needed a fourth one to keep up. Days went something like this: He would mill grain around 9pm the night before a brew, wake up at 3 am, mash-in at 3:30 am, knock out the kettle at 7:30 am, clean up by 10 am, and then do printing work all day--- sometimes even while making keg deliveries, after which he would often fly to L.A. overnight to meet printing customers at the plants to approve press runs, while still doing brewery business the whole time. So next time you drive by Wynwood Brewing swing by and give those guys a high five for me. There is more than just beer in our bottles. There is hard work and love for this craft.

7. Where is your favorite place to get a beer after work and why?

Where the bar is the best seat in the house.

8. What is on piece of advice you'd give to someone who thinks they want to get into the craft beer industry?

If you want to dive into this industry and decide that the supplier side is where you belong, check with your liver first. Start by researching breweries you find interesting and relatable. Find the one that best matches your lifestyle, full of like-minded-people like yourself. Oh and you must enjoy the liquid. That’s a fact. In our case we have a reputation as quirky and irreverent, with a let-it-all-hang-out ethos. I’m living the American dream. I work for a brewery that encourages us to think freely and gives us a license to party. Tony says it best “We are in the tribe-building business. Beer just happens to be our common currency”. Craft beer is as prosperous now than ever. Expand your knowledge by tasting beers, follow your pallet.

9. Dogs or cats?

Dogs 110+%. Loyal. Honest. Loving. Fun. We are all stray dogs roaming through life looking for the right places to call home. Lagunitas is made of a bunch of strays who have had their share of ups and downs. This is why every Lagunator you meet is humble, kind, and proud of the beer they represent.

10. Best place to eat after a night of debauchery?

Stray dogs love the Waffle House.

Johnathan Wakefield - Founder/Brewer J. Wakefield Brewing

September 08, 2014 by Marco Leyte-Vidal

1. Where is your brewery?

J. Wakefield Brewing is located in the Wynwood district of Miami, Florida, at 120 NW 24th Street.

2. What was the first beer you had that made you realize craft beer was going to be a bigger part of your life?

It was a Firestone Walker Pale Ale.

3. What is your favorite style to brew and why?

Tough question, I like brewing two different styles: Berliner Weisse and stouts. I enjoy brewing Berliners because it was a dead style of beer that I brought back, I really enjoy making it for the people. I love to brew stouts because it is my personal favorite style.

4. If you were stranded on an island and could only have one beer for the rest of your life, which would it be?

3 Floyds Zombie Dust, just saying.

5. What is your favorite music to listen to in the brewery?

80's. I'm a huge fan of 80's music.

6. Which other brewery has inspired you the most and why?

Cigar City Brewing. They've inspired me because they were the first real craft brewery in Florida to take it to the next level; not only with their beers, but with their approach to craft beer. Plus, Wayne makes some killer beers.

7. Single hop beer - which hops are you using?

Citra. You can never go wrong with Citra hops.

8. Where is your favorite place to get a beer after work and why?

If I'm not drinking from my cellar at home, I would be at Kush Wynwood. They have a great beer selection and David Rodriguez does a great job of getting the best beers he can in there.

9. What is one piece of advice you'd give to someone who thinks they want to get into the craft beer industry?

Do you homework. Research and plan as much as possible.

10. Dogs or cats?

Dogs all the way.

Patrick Lynch - Lead Brewer/ Upland Brewing Co.

September 01, 2014 by Marco Leyte-Vidal

1. Where is your brewery?

We have two locations in our hometown of Bloomington, Indiana. The first is a downtown restaurant, which we opened in 1998 and is where we still brew all of our sours. In July 2012, we expanded into a new production facility on Bloomington's westside to brew our core line up of beers.

2. What was the first beer you had that made you realize craft beer was going to be a bigger part of your life?

I started drinking good beer during a semester abroad in London during my junior year in college and have been partial to English styles ever since. When I got back to the US, the first beer I remember standing out was Bell's Porter.

3. What is your favorite style to brew and why?

It's exciting that we have the opportunity at Upland to brew a wide variety of styles over the course of the year. While we have a core lineup that we brew year round, we also have plenty of seasonals and a new "Side Trail Series" where we can try out new styles and recipes. The one I look forward to brewing the most each year is our fresh hop Harvest Ale. There's an anticipation that builds before we brew it because we don't know the exact date of the harvest until it's happening and then we mash-in as soon as the hops arrive so they are as fresh as possible.

4. If you were stranded on an island (with a working refrigerator that automatically replenished itself) and you could only have one beer for the rest of your life in that fridge, which would it be?

've never gone wrong with Oskar Blues' Dale's Pale Ale.

5. What is your favorite music to listen to in the brewery?

That's probably the most divisive question you could ask at Upland, but I'm usually brewing with some alternative/indie rock playing. Gaslight Anthem and The Thermals are a couple of my favorites right now.

6. Which other brewery has inspired you the most? Why?

New Glarus has always been a favorite of mine and I was finally able to stop at the brewery on the way back from the Great Taste of the Midwest in Madison, WI this past weekend. Everything about the place was incredible and their beer is always fantastic. I have huge respect for the attention to detail and local pride that is evident in everything they do.

7. Single hop beer - which hops are you using?

We added a Session IPA last year and a new Imperial IPA this year that both feature a lot of Simcoe. I love using it any chance I get and would definitely like to use it in a single hop beer.

8. Where is your favorite place to get a beer after work and why?

My first stop after a shift is always the taproom at Upland. It’s great to interact directly with the customers and get immediate feedback on the beers. When I’m not drinking at Upland, Bloomington has two other breweries (Bloomington Brewing Company and Function Brewery) with a couple more in planning so there are great options for craft beer all around town.

9. What is one piece of advice you'd give to someone who thinks they want to get into the craft beer industry?

I hope people are getting into the craft beer industry because they have a passion for great beer and not because they see a rising trend. It’s a lot of long hours, cleaning, and hard work, but there’s no better industry to work in if you have passion for what you do and create.

10. Dogs or cats?

Definitely dogs. I don't have my own in Bloomington, but enough Upland employees bring their dogs into work that our patio becomes a de facto dog park on most days.

Ryan Sentz - Founder/Head Brewer Funky Buddha Brewery

August 25, 2014 by Marco Leyte-Vidal

Ryan leads a team meeting during a power outage at the brewery.

1. Where is your brewery?

Oakland Park, Fl

2. What was the first beer you had that made you realize craft beer was going to be a bigger part of your life?

he first beer I had that wasn't an American macro lager or malt liquor was Newcastle Brown. Newcastle and Sierra Nevada Pale Ale were the beers that made me realize beers could have flavor.

3. What is your favorite style to brew and Why?

Right now probably Berliners. Still trying new techniques and we love the challenge.

4. If you were stranded on an island (with a working refrigerator that automatically replenished itself) and you could only have one beer for the rest of your life in that fridge, which would it be?

So I have a magic refrigerator but nothing to build a boat? That sucks. I refuse to answer the question based on faulty fairy tale logic! Definitely something light though.

5. What is your favorite music to listen to in the brewery?

I let the other guys pick the music and most of the time they do a good job. Lots of jazz, old school hip hop, 80's music. We are all over the place.

6. Which other brewery has inspired you the most? Why?

I'm going to cop out and name a few. Cigar City for not only making good beer but for how they run their business in general. Short's for their crazy delicious beers and for staying local despite huge demand. Dogfish Head for staying innovative despite the fact that they could be just as easily successful only making 60 minute IPA and nothing else. There are plenty more out there too.

7. Single hop beer – which hops are you using?

I'm pretty indecisive as you can tell. Gun to my head, I would have to say Citra. Why would someone put a gun to my head to ask me to pick a hop though? We live in a crazy world.

8. Where is your favorite place to get a beer after work and why?

My house or another brewery. House because I can't think of a place more comfortable and a brewery to just talk shop wile I enjoy their beers.

9. What is one piece of advice you’d give to someone who thinks they want to get into the craft beer industry?

Check your ego at the door. You aren't the best brewer/business man/salesman/marketer. Surround yourself with passionate, talented people, and know your limitations.

10. Dogs or cats?

Why would anyone eat a dog?

Piero Rodriguez - Assistant Brewer M.I.A. Brewing

August 18, 2014 by Marco Leyte-Vidal

1. Where is your brewery?

Miami, FL

2. What was the first beer you had that made you realize craft beer was going to be a bigger part of your life?

Sierra Nevada Pale Ale

3. What is your favorite style to brew and Why?

Right now, saisons and lagers

4. If you were stranded on an island (with a working refrigerator that automatically replenished itself) and you could only have one beer for the rest of your life in that fridge, which would it be?

Prima Pils

5. What is your favorite music to listen to in the brewery?

We listen to tons of music at M.I.A. like garage, punk, indie, and Stevie Wonder!

6. Which other brewery has inspired you the most? Why?

It would have to be Funky Buddha brew pub in Boca Raton. They helped me with homebrew and inspired me in many ways.

7. Single hop beer – which hops are you using?

Mosaic

8. Where is your favorite place to get a beer after work and why?

Kush. Great beer and always someone to talk to.

9. What is one piece of advice you’d give to someone who thinks they want to get into the craft beer industry?

Do it if you have a passion for beer. It's a tough hands on profession but it pay off knowing people are enjoying a product you helped make.

10. Dogs or cats?

Meow

Nick Dunn - Brewing Operations Manager Swamp Head Brewery

August 11, 2014 by Marco Leyte-Vidal

1. Where is your brewery?

We are located in Gainesville, FL.

2. What was the first beer you had that made you realize craft beer was going to be a bigger part of your life?

I can't remember the exact beer, but it was something from Great Divide. They offered so many styles of beer compared to other breweries distributed in Gainesville when I was in college. They opened my eyes to what craft-beer was all about.

3. What is your favorite style to brew and Why?

Hoppy Browns. They're hard to find and always enjoyable when done correctly.

4. If you were stranded on an island (with a working refrigerator that automatically replenished itself) and you could only have one beer for the rest of your life in that fridge, which would it be?

Pliny. I've never had a bad one.

5. What is your favorite music to listen to in the brewery?

Anything upbeat will do the trick for me. At Swamp Head, whoever gets to the computer first wins the battle for the day, so I just roll with it.

6. Which other brewery has inspired you the most? Why?

Cigar City. They were the first to take Florida by storm.

7. Single hop beer – which hops are you using?

Anything new that I haven't tried. Recently did Huell Melon from Germany and Vic Secret from AU. I liked both of those and thought they could be fun to play around with.

8. Where is your favorite place to get a beer after work and why?

Gainesville House of Beer. They always have a good TV to Patron to Tap Ratio.

9. What is one piece of advice you’d give to someone who thinks they want to get into the craft beer industry?

Be prepared for a lot of reinventing the wheel and hard work.

10. Dogs or cats?

I don't have either. But I do really like some of those funny cat videos on the internet. The grumpy cat meme is pretty good too. So, I guess maybe I'm a cat person.

Vince Tursi - Brewer Night Shift Brewing

August 04, 2014 by Marco Leyte-Vidal

1. Where is your brewery?

We're located at 87 Santilli Highway, Everett, MA. We used to be at 3 Charlton St, Everett, MA, but recently expanded from the old 2,400 sq. ft. spot into a very spacious 16,000 sq. ft. location with a taproom the size of our old spot. Essentially, just outside of Boston.

2. What was the first beer you had that made you realize craft beer was going to be a bigger part of your life?

There were two moments, actually. One was the drunken bet with an old neighbor that got me started homebrewing years ago. The other was the moment I tasted the first beer I had brewed...and subsequently lost the bet. The beer was insanely awful, but it lit the biggest fire under my tush to just keep trying harder and harder. Haven't stopped striving to be a better brewer since that first magnificent failure of an Octoberfest. I just shivered thinking about it...blegh.

3. What is your favorite style to brew and Why?

Barrel-aged mixed-fermentation farmhouse ales. So that'd be where you pitch Brett and/or bacteria at the same time as your primary yeast. The whole process is very time consuming, as it takes months to fully mature, but the finished product is so enjoyable. We just packaged one, actually, so that's pretty great timing (Farmer's Funkadelic is the current working name). The style is so wide open and easily manipulated by time and blending. Each barrel turns out slightly different, and the blending to create a harmonious union of flavor and complexity is easily the best part.

4. If you were stranded on an island (with a working refrigerator that automatically replenished itself) and you could only have one beer for the rest of your life in that fridge, which would it be?

Wow, that's a really good question. If it was canned and super fresh, probably RPM from Boneyard. Seriously, though, I'd love it if they ever get on that canning train...and then send some here.

5. What is your favorite music to listen to in the brewery?

There's always a bunch of us in the production space, so we usually go for Alternative/Rock radio stations on the interweb. I'll throw out a few bands we usually cycle through: Surfer Blood, Har Mar Superstar, Cold War Kids, Tame Impala, Modest Mouse, Cake, Mr. Gnome, STRFCKR, Cut Copy, Hot Chip, Kendrick Lamar, Foo Fighters, Red Hot Chili Peppers, Arcade Fire, Family Crest.

6. Which other brewery has inspired you the most? Why?

Oh man, I'm gonna go ahead and list 3, because there's literally no way I could choose just one.

1) Lost Abbey - Tomme Arthur is the man, Gwen Conley is doing amazing things with their QC program on a consistent basis, and the entire staff is just incredibly welcoming and thoughtful. Great group of people making really killer beers. Their flagship offerings are great, but their barrel program, Brett program, sour program, and experimental beers are really where they shine. Essentially, they make great straight-forward beers, and killer "niche" stuff.

2) Jester King - Every single person there is insanely kind and knowledgeable. Seriously, every correspondence with them leaves me with more knowledge and a HUGE smile. Plus, their transition of moving to strictly using a house culture of wild yeast obtained from their land...just whoa. One of the ballsiest moves from a brewery as of late, and they're absolutely killing the game in terms of reinventing the wheel. They're constantly using innovative techniques most other breweries are terrified of, and they have such an impressive brand. All-around champs.

3) Ale Apothecary - Paul Arney is just doing such amazing things with a seriously small setup. All wild ales? Practically the only time it touches metal is in the kettle? Everything is barrel-aged for extended periods of time? You fell a tree and carved it out to use as a lauter tun? Paul also runs a really open and forward attitude with his brand. It is just so refreshing to see someone so open about the struggles he's going through in order to create such an amazing product. Totally humbling.

7. Single hop beer – which hops are you using?

Pacific Jade or Southern Cross. Just the best spread of spice/fruit from each of them. So good!

8. Where is your favorite place to get a beer after work and why?

Probably Cambridge Brewing Company. Will Meyers is the man and Jay Sullivan runs a really tight ship. Solid barrel program and always a great tap list. Plus, ya know, support local. Honestly, though, most after-work beers end up happening here. We're all huge beer nerds and end up sharing our absurd cellar collections pretty often, haha.

9. What is one piece of advice you’d give to someone who thinks they want to get into the craft beer industry?

I hate it when people say this, but that person probably has no idea as to what they're getting into. I mean that in the nicest way possible, and certainly don't mean to deter anyone from ever following their dreams. That being said, this job is literally 90% cleaning and scrubbing. The craft beer industry is basically comprised of glorified janitors that just so happen to know a thing or two about fermentation. How much do you love cleaning tanks and sweating for 12 hours or more in 80%+ humidity? Is that totally and completely your jam? Blue collar work at it's finest, and it certainly isn't perceived that way by the average person. Having said that, this is the most rewarding and gratifying job I've ever had, absolutely no contest. I'd never trade it for anything in the world, and I haven't regretted it for a second.

10. Dogs or cats?

Dogs. No contest.

Luke Dickinson - Co-Founder/Brewer of Wicked Weed Brewing

July 28, 2014 by Marco Leyte-Vidal

1. Where is your brewery?

Asheville, NC

2. What was the first beer you had that made you realize craft beer was going to be a bigger part of your life?

Dogfish head Indian Brown Ale

3. What is your favorite style to brew and Why?

Double IPA, I am truly a hop head - the more hops the better

4. If you were stranded on an island (with a working refrigerator that automatically replenished itself) and you could only have one beer for the rest of your life in that fridge, which would it be?

Firestone Walker Pale 31

Brothers Walt and Luke Dickinson (from left) - co-founders of Wicked Weed Brewing

5. What is your favorite music to listen to in the brewery?

I love listening to Ray Lamontayne while I brew, just easy going music

6. Which other brewery has inspired you the most? Why?

Dogfish Head Brewery. I worked for them for a while, but even before I worked there I was so amazed at their creativity and their fearless approach to ingredients in beer. I have always looked up to Sam as a business man and super creative individual.

7. Single hop beer – which hops are you using?

We do a Single hop IPA series called Lupulin Lab IPA. We have done a bunch of them but my favorite so far has been a hop called Bravo, really citrus forward and lovely floral flavors.

8. Where is your favorite place to get a beer after work and why?

I love this local bar called 5 Walnut. It’s actually a wine bar, but they have an awesome beer menu and really cool old school music every night. Always a good time

9. What is one piece of advice you’d give to someone who thinks they want to get into the craft beer industry?

I think it is important to really think about why you want to be a brewer. It’s not a glamorous job, its alot of hard work, and not that well paying. But if you love it and know what you are getting yourself into there is nothing like being able to sit at a bar drinking what you made with your own hands and watching others around you enjoy something you did.

10. Dogs or cats? Dog

DOGS DOGS DOGS... I’m allergic to cats

Jeffrey Stuffings - Founder/Brewer Jester King Brewery

July 21, 2014 by Marco Leyte-Vidal

1. Where is your brewery?

In the Texas Hill Country on the outskirts of Austin.

2. What was the first beer you had that made you realize craft beer was going to be a bigger part of your life?

I toured Avery Brewing Co. in Boulder when I was in college. Avery IPA was eye opening, and I knew I couldn't go back to mass produced lite beer.

Jeffrey lucky enough to have met real-life ewoks

3. What is your favorite style to brew and Why?

Spontaneously fermented beer. The process is special, surreal, and a little crazy. Fermenting wort by simply leaving it out in the open to become inoculated overnight feels like magic. It's also exciting because it involves making beer unique to a particular micro-climate.

4. If you were stranded on an island (with a working refrigerator that automatically replenished itself) and you could only have one beer for the rest of your life in that fridge, which would it be?

I drink more Hans Pils from Real Ale in Blanco, Texas at home than anything else, so I'll go with that one. I like pale lagers with a lot of European hops. If Live Oak Brewing Co. in Austin ever gets around to packaging their Pilz in bottles or cans, I may have to go with that one.

5. What is your favorite music to listen to in the brewery?

High on Fire, Choking Victim, The Aquabats

6. Which other brewery has inspired you the most? Why?

Jolly Pumpkin in Michigan. They have done amazing things through wild fermentation and further opened my eyes to what beer can be when fermentation breaks the bounds of cultured brewers yeast.

7. Single hop beer – which hops are you using?

We don't make one, at least not intentionally. Some of our wild ales fermented in oak barrels receive only a small bittering charge in the kettle with a single variety of hop, typically Golding. We aim for pretty low IBU with a lot of our barrel fermented beers, so one, small hop addition is all we do.

8. Where is your favorite place to get a beer after work and why?

I don't get there much anymore because somehow I thought it was a good idea to have kids (I joke), but The Draught House in Austin, Texas. It has a laid back vibe and great sentimental value for me.

9. What is one piece of advice you’d give to someone who thinks they want to get into the craft beer industry?

Just be aware that it's a lifestyle more than a job. If you love beer and brewing, it shouldn't be an issue.

10. Dogs or cats?

Dogs. Blind loyalty is easier to deal with.

Brian "Spike" Buckowski - Brewmaster/Co-Founder Terrapin Brewing Company

July 14, 2014 by Marco Leyte-Vidal

1. Where is your brewery?

Athens, GA.

2. What was the first beer you had that made you realize craft beer was going to be a bigger part of your life?

Samuel Adams Boston Lager.

3. What is your favorite style to brew and Why?

Anything with Rye. Our first beer we ever did was Rye Pale Ale back in 2002. It won a gold medal at the GABF the same year. I just like to brew different beer styles adding rye and see what happens.

4. If you were stranded on an island (with a working refrigerator that automatically replenished itself) and you could only have one beer for the rest of your life in that fridge, which would it be?

Unfiltered Pilsner Urquell.

5. What is your favorite music to listen to in the brewery?

Anything from Black Sabbath to Beethoven.

6. Which other brewery has inspired you the most? Why?

Rogue. John Maier is a brewing legend.

7. Single hop beer – which hops are you using?

Right now for our fresh hop beer it's Simcoe. We also do a red rye IPA called Mosaic and we use 100% Mosaic hops in that.

8. Where is your favorite place to get a beer after work and why?

At the Terrapin tasting room. I like to watch our fans come in for the tour and enjoy the atmosphere and our beers.

9. What is one piece of advice you’d give to someone who thinks they want to get into the craft beer industry?

Depends on what they want to do in the industry. If it's starting a brewery, be over capitalized, and be careful who you get in bed with. There are a lot of bad people out there that will try to take advantage of you. Brew clean.

10. Dogs or cats?

Cats! We have a brewery cat at the brewery. Her name is Lil' P.

Vinnie Cilurzo - Owner/Brewmaster Russian River Brewing Co.

July 11, 2014 by Marco Leyte-Vidal

1. Where is your brewery?

Russian River Brewing Company

2. What was the first beer you had that made you realize craft beer was going to be a bigger part of your life?

Sierra Nevada Pale Ale

3. What is your favorite style to brew and Why?

Brett finished beer. I like this style because once the beer is packaged it is ever changing, there is often slight differences each time you taste it.

4. If you were stranded on an island (with a working refrigerator that automatically replenished itself) and you could only have one beer for the rest of your life in that fridge, which would it be?

That is like asking which is your favorite kid (if you have kids)...

5. What is your favorite music to listen to in the brewery?

Typically garage type bands or just some good old fashion rock and roll.

6. Which other brewery has inspired you the most? Why?

Sierra Nevada for sure. Their attention to detail when it comes to all their beers is of course there cornerstone. They also are a great company in general, from the way they treat their employees to the way they run the business side of the brewery. Not necessarily from an annual barrels perspective, but in all other aspects they are a company every craft brewer should strive to emulate.

7. Single hop beer – which hops are you using?

I have been brewing single hop beer since 1997 and have probably used 90% of the hops on the market. Some of the new varieties I have not messed with yet but otherwise we tend to do a lot of single hop work. Our beer is called Hop 2 It and we brew it on a pilot scale and on a full scale batch to sell in our pub. The hop that influenced me the most through this process was an experimental hop I got my hands on back in 1998 or 1999 called YCR-014, in time this experimental became Simcoe.

8. Where is your favorite place to get a beer after work and why?

My home, because it is quiet, peaceful, and relaxing.

9. What is one piece of advice you’d give to someone who thinks they want to get into the craft beer industry?

Make sure you have a grasp on the business side of brewing. Brewing is the easy part, running the business and turning your profits into cash is the hard part.

10. Dogs or cats?

Cats, they are more like Brettanomyces.