These are exciting times in craft beer. The number of craft breweries in the U.S. has nearly doubled in the past decade, and with over 900 breweries in planning, the industry is on track to double again in just a few years.

One brewery on the list of “Breweries in Planning” is Mischief Brewing out of Peoria, Arizona. As you can imagine, starting a brewery is not easy or cheap. Basic fees include licensing, rent, purchasing and installing equipment etc. Then there is the actual building of the brewery, the research and development of beers, the purchasing of ingredients, hiring of staff and so on and so forth.

Sadly, investors are far and few between and most aspiring brewers are not independently wealthy — which makes it hard for a lot of breweries to break ground. But thanks to Kickstarter, the online funding platform for creative projects, a lot of brewing dreams are coming true. Along with many other beer dreamers, Brandon & April Richter chose to utilize the power of Kickstarter to raise funds for their own brewery in planning. I am very excited to introduce you to this beer loving husband and wife team and give you a a behind the scenes look at Mischief Brewing. Hopefully many of you will find it in your hearts and wallets to help make their dream a realty.

Interview with Mischief Brewing’s

Brandon & April Richter

Location: Peoria, Arizona
Website: www.mischiefbrewery.com
Brewery Twitter Handle: @MischiefBrewery
Brandon Twitter Handle: @BrewingMischief
April Twitter Handle: @MsBrewMischief
Kickstarter: Life is Boring without a Little Mischief

Tell me a little about yourselves? Where are you from? College background etc?

We just celebrated our 18 year anniversary. So we know a little something about sticking with it. We have three amazing kids and two obnoxious mini schnauzers. April has lived in Arizona most of her life, although she is originally from Utah. Brandon was born and raised in Peoria, Arizona and has a degree in administration of Justice from ASU (Go SUN DEVILS!). We met when we were 15. We’re soul mates.

How did each of you get into craft beer?

April: I’ll be totally honest with you and tell you I was still drinking pretty pink drinks until a few years ago. We have done a little travelling, and it was fun to try beer in different countries because it tasted so different than the American beer we were used to. We didn’t really know anything about craft beer then. So it was after a few of these travels that Brandon really got into craft beer and eventually I caught on. Surprisingly our tastes our very different.

Brandon: We went to London in 2006, and that’s where it started for me. Before we left, I put myself in “training”, trying as many European beers as I could find. When we came home, I wanted to find beer that was similar to what I had in England, something that wasn’t a typical American lager.

What did you do professionally before you decided to start a brewery?

April: I’ve always dealt with the public in some capacity. I’ve been a corporate trainer, and more recently I’ve worked in banking and finance. I love talking to new people and getting to know them, and working with them to help achieve their goals. It’s fun, but I’m ready to work for us. I’m ready to push us to meet our own goals.

Brandon: I’ve been in the graphics and printing business my whole life. My family used to own a printing business and I started going to work with my dad when I was about seven years old. All of that creative experience has helped me design our logos and the look and feel we want for Mischief.

How long have you been planning to open a brewery?

We started talking about it four or five years ago. It was just one of those ideas that we had, like people who retire and buy an RV and tour the country. We were like “Oh, we’ll start a brewery.” And then one day about two years ago we just said, “Why are we putting this off until we are too old to enjoy it? Let’s just grab life by the balls and do it now.”

What is the hardest part about starting a brewery?

Brandon: Money. Saving the money. Raising the money. Talking to people about the money. Oh, did I say money?

April: It’s funny how you can have this great concept, you have a community who believes in you and your idea, there is a definite need for it in your area, you’ve studied and worked hard and fine tuned your craft and recipes . . . . and something as little as money can stop you from achieving your dream. It’s a heartbreaking thought when we’ve come this far.

When is Mischief Brewing Company scheduled to open?

The goal is November 2012.

Where will Mischief Brewing Company be located, and why did you choose that location?

It’s very important for us to be in Peoria Arizona. Brandon was born and raised here, he really wants to bring his passion for craft beer to the community we are so proud to be a part of. Right now there isn’t an independent brewpub in this area, so we know it will be welcomed. We are really looking forward to giving back to this city.

What is the significance behind the name, Mischief Brewing Company ?

Brandon: We’re not main stream type people. I’ve never been one to play by the rules. I like to stir stuff up. And that’s what we want for our brewery. We want to push the envelope and challenge what people know about beer. We want to do things a little differently and cause a little mischief in this industry.

What kind of brewery will Mischief Brewing Company be?

April: We’re a brewpub. We loved the look and feel of the pubs we have visited in our travels. We want to recreate that type of environment, but relevant to this community. We want it to be a place people can come and have conversations with their neighbors and friends. We really want it to be a gathering place.

What kind of system do you brew on, how big is it, and where did it come from?

Brandon: We started homebrewing with extract kits many years ago. April got sick of me messing up her kitchen and kicked me out pretty quickly, so we went all grain with a typical 5 gallon Igloo system out in the garage. We just found a kick ass deal on a used Brew Magic system. After a few minor modifications, we’ll use that in the brewery for pilot and test batches. The brewpub will have a 7 barrel system pieced together a la Tom Hennessey’s FrankenBrew idea.

What kind of styles of beer will Mischief Brewing Company focus on producing?

We’ve been brewing what we like for a long time. When we decided to go pro, we knew we had to offer something different. Something that stands out from the crowd. Something that you can’t get in the grocery stores. So we’ve got some solid recipes we are excited about that inlcude a double IPA, a Belgian, an ESB, a Scottish ale and a pale ale. We’ll have several seasonals and special releases throughout the year as well, and we are really excited about barrel aging.

For fun….

What is your favorite style of beer to brew?

Brandon: I really like brewing malty beers. I love the smell of the grain when it’s cooking. I don’t know why they don’t make that as an air freshener.

April: I like it when we try something new. The experimentation is always exciting. Let’s through in a little of this and a little of that and see what happens. I mean, yeah, maybe we’ve had to dump a few of those, but some have really surprised us. We just did a nut brown a few weeks ago that’s in secondary fermentation, and I’m DYING to try it. Our main 5 are pretty consistent, so I love it when we brew something brand new.

What is your favorite style of beer to drink?

Brandon: I always get stumped on this question. It really depends on the day and the environment I’m in. Lately I’ve been really into barrel aged beers. I love Lost Abbey’s Angel’s Share. I think anything Tomme Arthur does is amazing. I can only hope to be almost as good as he is some day.

April: I love a good robust porter. One of our local breweries, Sun Up, does a delicious vanilla porter. It makes my toes curl, it’s so good.

What is your favorite beer and food pairing?

Brandon: I just love beer with food. I do love a good Marzen with a pretzel.

 April: I like Dogfish Head Chicory Stout with good BBQ, like ribs or pulled pork. YUM.

Most beer people experience at least one life changing experience. I call these moments craft beer epiphanies. Please describe your most memorable craft beer epiphany:

Brandon: I wouldn’t necessarily call it a craft beer epiphany, but travelling in London is what changed my life when it comes to beer. It just totally opened my eyes to the fact that there was more out there than the swill I had been forcing myself to drink.

April: Mine was in Belgium. We spent an afternoon in the basement pub of the brewers guild in Brussels. We tried a kriek beer there that brought tears to my eyes. It’s amazing that some water, grain, yeast, hops and cherries can make magic like that.

If you were a style of beer, what would you be and why?

April: I think I’d be some kind of fruity wheat beer. You think you know what it’s going to taste like just by looking at it, but you’re always pleasantly surprised by the sweet bubblyness. And it will still knock you on your ass. But in a good way.

Brandon: I’d definitely be something dark. Like a black IPA. You either love it or you hate it. If you love it, it’s because you appreciate its darkness. If you hate it, it’s because you’re not ready for something so awesome.

And lastly, what does craft beer mean to you?

Brandon: It’s become our lifestyle. It’s everything we do, it’s everything I think about. It’s like another child.

April: It just means doing something more. Something better. Not settling. Expecting more for yourself. It’s a revolution.

————————————-

Best of luck to April & Brandon. If you find it in your hearts and wallets, please help them out on their kickstarter campaign to open a brewpub. Every cent counts, and will be well worth the investment!

Cheers!

As of November 2011, there are 855 breweries in planning — a number which has only gone up since. One such brewery on the list is Moustache Brewing, Long Island’s newest “brewery in planning”. As you can imagine, starting a brewery is not easy or cheap. Basic fees include licensing, rent, purchasing and installing equipment etc. And then you get to the actual building of the brewery, the research and development of beers, the purchasing of ingredients, hiring of staff and so on and so forth.

Starting from the ground up takes a lot of courage and optimism, and Matt and Lauri Spitz of Moustache Brewing have both in spades. Today, I’m extremely excited to introduce you to the dynamic beer loving duo and give you a a behind the scenes look at Moustache Brewing. Matt and Lauri recently launched a kickstarter campaign to raise capital for the brewery, so hopefully many of you will find it in your hearts and wallets to help make their dream a reality.

After all, wouldn’t it be cool to brag about how you helped an amazing beer project launch? My sentiments exactly!

Introducing: Matthew and Lauri Spitz

Founders & Brewers, Moustache Brewing

Long Island, NY
Facebook: Moustache Brewing
Twitter: @moustachebc
Kickstarter: “We’re Growing a Moustache”

Tell us a little about yourselves and your backgrounds!

Matt: I grew up here on the island. I went to school for music performance and audio recording at 5 Towns College. I currently play bass in a reggae band called Royal City Riot. I’ve done some touring with them, but it has slowed down a bit recently. I think we’re all busy with other things in life.

Lauri: I’m from Long Island, NY and I’ve lived here my whole life. After high school, I college hopped for a bit studying various visual arts. Then after Matt and I got married in 2007 I went back to college at Stony Brook University and graduated with my BA in Asian & Asian American studies. We had spent a month living in Tokyo before our wedding and I wanted to move to Japan and teach English. It just ended up not being the right thing for me at that time so we stayed here.

How did each of you get into craft beer?

Matt: I was never happy to go along with whatever anyone else was doing. I also was never happy to just get something stock, and not customize it myself. That actually led me to a brief stint as a guitar and bass maker. Before I was legal drinking age, I was playing in bars. My older band mates would ask me what I wanted to drink, they all had Buds, and I’d ask for a Guinness.

Lauri: I was completely unamused by the standard beer offerings when I turned 21. Luckily for me Matt had a year on me and was able to guide me to the good stuff at the time (Guinness, Sam Adams, Sierra Nevada) Later on we met our friend Anthony, who was a brewer at Blue Point Brewing Company here on Long Island at the time, and starting drinking lots of Blue Point beers. Anthony is also how we got into brewing. We were the cool kids drinking our fancy beers.

What did you do professionally before you decided to start a brewery?

Matt: I’ve been working in retail since I could work. Although, I usually work in the back of house doing operations/ logistics and inventory type things. I’m much more of a behind the scenes guy.

Lauri: I work in health care. I’m a health information manager for a small family practice. My day consists of converting paper records to our electronic health system and helping the Dr.s ensure they are meeting the new meaningful use requirements that are being implemented by the government at the end of this year. It can be really interesting, but sometimes it’s so mind numbing.

How long have you been planning to open a brewery?

Matt: We started home brewing in 2005. After our first batch, we started day dreaming about having our own brewery. We doodled names and logos, thought of seasonal releases, and just talked about how cool it would be to have a brewery. Back then, we didn’t realize what actually went into creating a brewery. About a year and a half ago, we really started to do a lot of research, and talk to breweries on the Island to pick their brains.

Lauri: It’s been a while for us. For a while it was totally an “It would be awesome to do but we really can’t pull that off” kind of thing. Then, I started working in health care and became unhappy with the way my life was going. I started seeing a life coach to try to find a new direction and a way to be happy. I told her my dream was to open a brewery but I knew it would never happen. She immediately made me realize that I first needed to change my attitude to make things happen. Once I was able to change my attitude and had my “ah ha!” moment we got really serious about things. We started doing tons of research and BOOM! Here we are today.

What is the hardest part about starting a brewery?

Matt: Trying to figure out the “best” way to do this. Our plans have changed a whole bunch of times. From what size brew house to start with, to what kind of location, what the overall feel for the company will be. It’s all evolved a lot.

Lauri: The whole process is crazy. We need to have Federal AND State licensing before we can brew or sell beer. In order for us to even apply for both of the licenses we need to have our building and our lease secured. Then we need to have our equipment and everything set up and ready to go. After that, we send in our applications and just wait. While we are waiting we are paying rent and utilities on a brewery that we can basically just stare at. We can’t make or sell beer before receive both federal and state approval. This takes at least 6 month, usually more time though. We know breweries that have been waiting over a year. It’s so daunting just to think about it.

When is Moustache Brewing scheduled to open?

That’s tough to say at this moment. We’re planning to secure a location by June. Once we have a location, we can start the licensing process. If everything goes swimmingly in the very beginning of 2013.

Where will Moustache Brewing be located, and why did you choose that location?

We’re not sure on what town it will be, but it will be on Long Island. We would like a more central location, western Suffolk county. Not too far from the City, not too far from the east end either.

What is the significance behind the name, Moustache Brewing?

Matt: I’ve been wearing a handle bar moustache for about a year and a half now. I think of it as a symbol of class and sophistication. I’m also a big anglophile, I love British pop culture and television (Monty Python, Doctor Who, Douglas Adams). One idea we had for the brewery early on was to give it a Victorian era British feel, and only make beer styles from the UK. We ditched the UK only idea as to not limit ourselves, but are keeping elements of 19th century British feel. I think the Gentleman’s moustache plays into that theme nicely.

Lauri: Have you seen Matt’s moustache?

What kind of brewery will Moustache Brewing be? A brewpub? A production only facility?

We will be a production only brewery. Starting a brew pub is a whole other head ache. Also, with a brew pub in New York, we could not distribute to other bars and stores, and certainly not out of state. We will have a tasting room and do growler fills for off premises consumption.

What kind of system do you brew on, how big is it, and where did it come from?

Once we are up and running at full steam ahead, we will have a 15BBL brew house. We were looking at used systems, but they are harder to come by now a days. As soon as they are posted in the classifieds, they are sold. Once we have our capital raised, we’ll look for a used system, but we’re not counting on it. Plus, with a new system, you know everything works and it’s guaranteed .

What kind of styles of beer will Moustache Brewing focus on producing?

We have an idea for our year round beers, an American Pale Ale, American IPA, a London ESB and a session-able Porter. It will depend on what our drinkers want, though. We’re also going to have a seasonal or special beer every other month, that’s where we get to have fun and brew new stuff all the time. We’re planning on doing cool, yearly releases of cellar-able and collectable beers in bottles as well.

For fun….

What is your favorite style of beer to brew?

Matt: I like brewing Pale Ale and IPAs. We make ours very hop forward. I enjoy blending different hops and playing with addition times to coax different flavors and aromas out of them. I’m going through a hop head phase right now.

Lauri: I love brewing porters and stouts. It’s the coffee and dark chocolate lover in me for sure. With the porters I enjoy playing with the different roasted grains and find a nice dry balance that’s not too bitter but has a nice roastyness to it. On the opposite end of that I love doing sweet stouts as well.

What is your favorite style of beer to drink?

Matt: I’m loving big hop forward beers right now. Hops that hit you in the nose and dance on the tongue, but are very smooth in the back. No harsh bitterness. I also love big Imperial Stouts. I could just smell Bourbon County for hours before I take a sip! I can’t get enough.

Lauri: So hard to say I’m really into dubbels and quads right now. I love that thick bodied maltyness they all have to offer. Now that the seasons are changing and it’s getting warmer out here, I’ve been craving ESB. ESB on nitro….

What is your favorite beer and food pairing?

Matt: You can never go wrong with a big stout and a rich chocolate cake. There’s a cheese maker named Beehive Cheese Co. that make a cheese rubbed in tea, and one rubbed in espresso. The tea one goes really well with a floral, citrusy IPA. The espresso goes well with a drier porter. So good.

Lauri: IPAs and Indian curry. I LOVE Indian food so much but my tongue is such a wimp. It has no heat tolerance what so ever. So I find the IPAs are a nice balance to the heat in the food. I also love a nice charcuterie plate with a nice dry porter. The roasty malts are such a nice balance to all the salty goodness.

Most beer people experience at least one life changing experience. I call these moments craft beer epiphanies. Please describe your most memorable craft beer epiphany:

Matt: My craft beer epiphany hit me when I realized as a home brewer, I could make anything I wanted. If I wanted a Mojito Pale Ale, or a Belgian Pumpkin Porter, I could just figure it out and make them. You have no limitations.

Lauri: Our month in Tokyo was a real life changer for me. I find that this trip set the wheels in motion for where I am today. I can look back and connect the dots from today to that moment I stepped off the plane. Everything in between happened for a reason which got us here today. Spending that month in a country where I did not speak the language and only knew Matt really opened my eyes how I could do anything I needed to.

If you were a style of beer, what would you be and why?

And lastly, what does craft beer mean to you?

—————————-

Special thanks to Lauri and Matt for sharing their story with me! Looking forward to seeing Moustache Brewing open in 2013 and wish them both the best of luck!! Cheers!

Curious about the brilliant minds behind some of the world’s best craft beers? So is The Wench, which is why I’ve started the “Inside the Mash Tun” brewer spotlight series featuring some of the most talented men and women in the craft beer industry.

Today I would like to introduce to Alex Ganum, the owner and head brewer of one of Portland’s most beloved craft breweries, Upright Brewing. Alex recently took home a bronze at the World Beer Cup 2012 for its Oyster Stout at the World Beer Cup 2012 in the category for “Indigenous Beers”. (Headline Photo Credit: Brewpublic.com)

Photo: UprightBrewing.com

Inside the Mash Tun: Alex Ganum

Owner & Head Brewer, Upright Brewing
Portland, OR
Twitter handle: @UprightBrewing

How did you get into the craft beer industry?

Like everyone else, homebrewer who couldn’t stop! I started right after moving to Portland in 2002 after meeting a bunch of other homebrewers, and within a year and a half ended up as an intern at Brewery Ommegang. That was a wonderful experience, both professionally and personally, and I returned to Portland in early 2004 to look for a gig. Eventually Dan Pedersen who ran the local BJ’s hired me, and I spent a few years there learning a bunch and having a blast making beer!

How long have you been brewing at Upright?

Upright started producing beer in March 2009.

Out of all the beers you have brewed, what is your all-time favorite?

Wow, tough question. I’ve made a lot of beers here. For the bigger releases, I’d have to say the Flora Rustica really does it for me. I’m just a sucker for that herbaceous/floral/bitter profile. For smaller batch beer, probably the Special Herbs. That one brought together pretty wild aromatics in a pleasant way, and had a great level of acidity that played into the whole thing perfectly.

What is you favorite beer and food pairing?

Anchor Steam and plain cake donuts. I also like to mess around with stinky cheeses and various beers.

Photo: Brewpublic.com

What is the best part about working for Upright?

Being a brewer is fun because for all the hard work, the job really is super satisfying and you can show up and leave with a big smile everyday. Specific to Upright, I’d say getting to work on different styles throughout the year is the best part.

If you were a style of beer, what would you be and why?

That’s a silly question.

Photo: UprightBrewing.com

Outside of craft beer, what are some of your other hobbies and interests?

I like pursuing other projects and have another business with more to come down the road, which certainly chews up some time. Apart from that, I enjoy going out to new restaurants with friends, visiting wineries, distilleries, and the like, and also listening to records, mostly jazz, orchestral and Afro-Cuban.

And lastly, what does craft beer mean to you?

Craft beer is so much. Personal pleasure, bonding with others, and quenching thirst to name a few. It’s not heavy or serious, even if you pour yourself into it completely or can’t imagine living without it. You know the feeling. It is the real thing.

————————————————————-

Want to see one of your favorite brewers featured? Just leave a note in the comment section below or shoot me an email!

Curious about the brilliant minds behind some of the world’s best craft beers? So is The Wench, which is why I’ve started the “Inside the Mash Tun” brewer spotlight series featuring some of the most talented men and women in the craft beer industry.

Today I would like to introduce to Matt Van Wyk, the talented brewer with a slight-social-media-addiction at Oakshire Brewing. Okay, I jest about the addiction, but I’m serious when I say that Matt is one of the only brewers that “gets” and successfully uses social media. His keen insight and affinity for technology is most likely a result of his eduction at the University of Iowa (Big Ten, can I get a woot woot??!!!). Aside from stalking him on Twitter, I am also a huge fan of Matt’s beers — and I think that he is one of the most talented brewers in the industry. If you can seek out his beers, I highly recommend any and all of them — from his specialty one-off batches, to his more sessionable ales. Cheers!

Inside the Mash Tun: Matt Van Wyk

Brewmaster, Oakshire Brewing
Eugene, OR
Twitter handle: @OakshireMatt

How did you get into the craft beer industry?

After volunteering at a brewpub during my many breaks from teaching middle school and high school science, I took a chance for a short break from a steady, semi well paying job, to pursue brewing. That ‘break’ has lasted 12 years and I don’t see it ending anytime soon.

How long have you been brewing at Oakshire?

I just celebrated 3 years at Oakshire.

Out of all the beers you have brewed, what is your all-time favorite?

I am certain, like most, I can’t pick one. Nor can I pick my all time favorite offspring. Is it Nick or is it Ella? Tough to choose. If you made me (beer not kids), I might choose one I am most proud of. De Zuidentrein, a framboise of sorts, was awarded a silver in the Belgian sour category at the 2006 World Beer Cup. Since the gold was Rodenbach Grand Cru (my all time favorite beer) and bronze was a Dogfish beer (Festina Lente if I recall correctly), I felt I was in great company and am very proud of how that turned out.

What is your favorite beer and food pairing?

I love love love all things bleu cheese. Either paring a crisp IPA or a hoppy American Barleywine with it is bliss. Oh wait, stick a dark chocolate dessert with a tart raspberry beer and you have a wonderful marriage. Of course you can’t go wrong with grilled salmon and a hoppy pilsner beer in July.  I like food, I guess….

What is the best part about working for Oakshire?

Oakshire is great for several reasons. First of all, we are one of the many craft breweries in the country who are experiencing phenomenal growth (60+% per year) and things change so fast you just have to put your head down and hold on. Secondly, I work for great people and have a great team of brewers. Our founder absolutely understands the industry and what we need to do to be successful and provides us the tools to get that done. Plus, we have such a positive environment, it’s a joy to go to work every day.  Finally, I am blessed that my position allows me to not only design and brew nearly all of the small batch creative beers and manage the barrel aged program, but I get to be the face of the brewery  and have the opportunity to attend beer dinners and special events. Its at events like this where I can meet all the wonderful people that choose to spend their money for what we make. It’s rewarding.

If you were a style of beer, what would you be and why?

While I am not particularly fond of the style, I guess I would fancy myself and old ale. First of all, I’ve been around a bit, getting better with age. On top of that, I warm and comforting, like a familiar friend. And as I warm up to you, more of my complexities are revealed to you. I’m not flashy, but you’d probably enjoy consuming me with a bowl of carbonnade and a roaring fire.

Outside of craft beer, what are some of your other hobbies and interests?

I spend as much time with my kids as I can and try to do it outdoors. If I had more time outside of work and kids, I would be hiking, biking, camping, skiing, sledding, boating, crabbing….

And lastly, what does craft beer mean to you?

My boss probably liked the compliment above, but may or may not like this. I wonder if he reads Drink with the Wench?? Craft Brewing, while a business, seems to me to be far from it. I feel this way because craft beer, to me, means making something of great quality, which has great value to the craftsman and to the consumer, but does not concern itself with costs and margins. It does not worry about focus groups and flashy advertising. Craft Beer is a creation more from the heart than from the mind. Passionate people creating unique and mind blowing experiences for the people who choose to consume it, is what craft beer means to me. I suppose that’s why I work for a brewery and don’t own one.

Cheers!

————————————————————-

Want to see one of your favorite brewers featured? Just leave a note in the comment section below or shoot me an email!

Curious about the brilliant minds behind some of the world’s best craft beers? So is The Wench, which is why I’ve started the “Inside the Mash Tun” brewer spotlight series featuring some of the most talented men and women in the craft beer industry.

Today I would like to introduce to Eric, brewer at Rock Bottom in Des Moines, Iowa. For those unfamiliar with it, Rock Bottom is a franchise restaurant and brewpub concept that prides itself on offering fresh craft beers, made in house, at all of its locations.

Inside the Mash Tun: Eric Alan Clarke Sorensen

Regional Brewer, Rock Bottom – Des Moines
West Des Moines, Iowa
Twitter handle: @RBDesMoines (formerly @sorebrewer)

How did you get into the craft beer industry?

I started as an apprentice brewer at Lost Coast in 1992. Went to UC Davis after the first year & Siebel Institute after (the then required) two years.

How long have you been brewing at Rock Bottom?

Nearly nine years now.

Out of all the beers you have brewed, what is your all-time favorite?

I don’t really have a favorite beer or even a favorite style. There are beers that I’m proud of and they aren’t just the ones that have received medals. I enjoy different beers for different occasions and moods. Mostly, what I like doing is surprising folks with a beer that they don’t expect; but you just cannot beat seeing a roomful of people enjoying the fruits of your labor. That said, the challenge I set for myself was to make a great beer with the most simple malt bill and one variety of hops. I was so pleased with the first attempt, Van Der Pils – made with Calypso hops, that I brewed Nelson Sauvin Reserve Pils.

What is you favorite beer and food pairing?

I really am equally broad in my approach to food and believe that you should drink the beer you want with the food you enjoy. Contrast is just as important as congruence and complement. I dislike being prescriptive…part of that may be having grown up in the anti-establishment punk ethos in San Diego and part of it likely stems from my education in anthropology & linguistics. I really enjoy foods from a variety cuisines and it drives me nuts that so many restaurants whose cooking I enjoy only stock pale lagers or at best a more limited selection than their wine lists. We’ve come a long way but there is still room to grow.

What is the best part about working for Rock Bottom?

Our ability and freedom to create beers that cater to local tastes and trends while still being able to push those limits and educate our guests about the variety of beer. I get immediate feedback about my beers so I will often work through ideas with a trusted circle. I am making very different beers than I did when I started here, yet I still brew a few of the old favorites.

If you were a style of beer, what would you be and why?

When I started there weren’t quite so many “styles” and we often brewed out of style. The world of artisanal, craft or small breweries has changed and yet I would probably be something somewhat funky and out of style. I know that categorization is a human trait but I think being somewhat unexpected is good.

Outside of craft beer, what are some of your other hobbies and interests?

Back when I lived in California, I really enjoyed surfing & gardening. Having moved the family to the Midwest, I have more time for cooking, reading, watching my four girls play sports, and teaching them music. Life is pretty full and I hope to get back to metal working at some point.

And lastly, what does craft beer mean to you?

Craft Beer means more to me than any of the usual definitions; it means I care about what I make and whether it is enjoyable. It’s being able to create a whole range of experiences that broadens and uplifts our minds & lives.

————————————————————-

Want to see one of your favorite brewers featured? Just leave a note in the comment section below or shoot me an email!

Curious about the brilliant minds behind some of the world’s best craft beers? So is The Wench, which is why I’ve started the “Inside the Mash Tun” brewer spotlight series featuring some of the most talented men and women in the craft beer industry.

Today I would like to introduce to my friend Gary O’Flanagan — the head brewer of Mendoncino Brewing. In addition to his own beers, Gary also oversees the production of many other contract brews from Northern California!

Inside the Mash Tun: Gary O’ Flanagan

Head Brewer, Mendocino Brewing Co.
Ukiah, Ca.
Twitter handle: @GaryOFlanagan

How did you get into the craft beer industry?

In 1994 I was on sabbatical as an Options Specialist from the investment banking firm of Morgan Stanley Dean Witter and during that time I managed to get into home brewing. It wasn’t long before I was managing the Home Brewery (now Beer Beer and More Beer) and working as an assistant brewer for Main Street Brewery in Corona, Ca. When the brewmaster position at Riverside Brewing became available to me I knew my days on Wall Street were over and I’ve never looked back. At the 2000 GABF I took gold and bronze medals and it wasn’t long thereafter Mendocino Brewing was knocking at the door.

How long have you been brewing at Mendocino?

I’ve been a craft brewer for 16 years of which 11 have been at Mendocino.

Out of all the beers you have brewed, what is your all-time favorite?

Wow. That’s really a tough one Ashley since my favorite beer is always the one currently in my glass at any given time.

What is you favorite beer and food pairing?

I can never get enough of any Imperial Stout with oysters.

What is the best part about working for Mendocino?

Being a part of the New Albion/Mendocino Brewing legacy. It’s truly an honor being a part of the team and working with the very people who created the craft beer movement. Although Jack McAuliffe and our founders have all retired and no longer roam the Brewhouse, their spirit is still very much here.

If you were a style of beer, what would you be and why?

That style hasn’t been created yet. But if you blended the complexity of my Barley Wine with the arrogance of Greg’s Double Bastard and topped it with Sam’s off centered 90min you’d be in the ballpark.

Outside of craft beer, what are some of your other hobbies and interests?

In the summer you will no doubt find me on Lake Mendocino boating and wake-boarding before and after work. I’m also a pilot so during the fall/winter season you’ll find me at 13,000ft taking in everything scenic northern California has to offer.

And lastly, what does craft beer mean to you? Dang Ashley, that’s another tough question. Let’s see. I work in an industry that encourages me to challenge my creativity, places no restriction on my innovation and surrounds me with peers of the highest integrity. Even after 16 years I still wake up and look forward to start mashing in. All of which wouldn’t be possible without the craft beer fans who by far are the most discerning drinkers in the world. There is nothing more gratifying than standing in the checkout line behind people with a cart full of Eye of the Hawk who don’t recognize me and listening to them rave of the great time they’re gonna have enjoying their favorite beer. Priceless. Craft beer to me is not only my passion, it’s also my way of life. Cheers!

————————————————————-

Want to see one of your favorite brewers featured? Just leave a note in the comment section below or shoot me an email!

Curious about the brilliant minds behind some of the world’s best craft beers? So is The Wench, which is why I’ve started the “Inside the Mash Tun” brewer spotlight series featuring some of the most talented men and women in the craft beer industry.

Today I am truly honored to introduce you to my good friend Eric Surface, the very funny and always charming Jack-of-all-trades and owner of Mt. Tabor Brewing Company in Vancouver, WA. Eric is also an advocate of the beer cocktail movement, which you all know is near and dear to my heart! Cheers!!!

Brewer Spotlight: Eric Surface

Grunt, Grain Schlep, Keg Washer, Brewer, Server, Owner, Delivery Guy at Mt Tabor Brewing Company
Vancouver Wa USA (formerly of PDX OR)
Twitter handle: @mttaborbrewing

How did you get into the craft beer industry?

I started out as a homebrewer with several friends.

How long have you been brewing at Mt Tabor?

Originally, it was known as the Mt Tabor Brew Crew and there were 5-6 of us who got together once a month to brew beer post marriage and kids. It was our excuse to get together and hang out once a month. Eventually there were two of us who were hooked on it and that’s when the ball started rolling downhill. Hence Mt Tabor Brewing was created over one too many beers if I remember right.

Out of all the beers you have brewed, what is your all-time favorite?

Originally it was the Asylum Ave IPA, I think I brewed that beer at least 30 times before I got it where I wanted it. But as of the past few years my all time favorite house beer is the Sibeerian Bull Imperial Stout. I only brew it once a year and it can last several years. I just finished off a keg that was from 2009.

What is your favorite beer and food pairing?

Up until recently, my favorite food and beer pairing was an Imperial Stout Float. Take the Sibeerian bull and combine it with either coconut or peppermint candy ice cream and I’m hooked. Recently we did a food and beer paring dinner with Tommy O’s Pacific Rim Bistro in Vancouver. That night I realized how well a hoppy IPA that’s fermented with a Belgian yeast pairs with a simple salad that had butter lettuce, citrus wedges, fennel and a citrus vinnagrete. Probably one of the best beer/food pairings I’ve ever tasted.

What is the best part about working for Mt Tabor?

My favorite part of working at the brewery is the freedom to express my creativity. I love combining beer styles that i like to create something that’s unique to MTBC.

If you were a style of beer, what would you be and why?

Probably something that’s bitter, I’m becoming a bitter old man these days due to lack of sleep.

Outside of craft beer, what are some of your other hobbies and interests?

My wife and kids are very important. With the amount of time I spend on my regular job as well as getting the new brewery location firing on all cylinders doesn’t leave much time for anything else. So what ever they want to do I’m in or at least I’m along for the ride. We like to explore the cities around us, travel to the mountains and spend time outdoors and hang out with other families. My wife and I like to sample new restaurants whenever we get the chance, you never know where we might want to get a tap handle at next…

And lastly, what does craft beer mean to you?

Wow, that’s a tough question. I look at crafting beer more as creating something that is unique to individual or the brewery. Throw out the traditions, style guidelines or rules and it’s all about creating something that you envision on your taste buds and want to see in your glass.

————————————————————-

Want to see one of your favorite brewers featured? Just leave a note in the comment section below or shoot me an email!

Curious about the brilliant minds behind some of the world’s best craft beers? So is The Wench, which is why I’ve started the “Inside the Mash Tun” brewer spotlight series featuring some of the most talented men and women in the craft beer industry.

Today I would like to introduce you to Jeff Rosenmeier, the adorable American behind the beers at England-based Lovibonds Brewery. For those that might not know about the significance of the name, Degrees Lovibond (or °L) is a measurement for the color of beer. #Beer101

Inside the Mash Tun: Jeff Rosenmeier

Chairman of the Beer (aka Founder/Owner/Brewer), Lovibonds Brewery
Henley-on-Thames, England
Twitter handle: @Lovibonds

How did you get into the craft beer industry?

My first job out of University in the early ’90s was in Milwaukee Wisconsin and my friends and I started to get into the up and coming craft beer movement that was happening there. One night a friends brother handed me a beer that was as black as night and I asked where I could buy it. He said that he made it…my reply was something like ‘Bullshit, you can’t make beer’…I didn’t know…he showed me all of his gear and the next day I spent 100 dollars on equipment and Charlie Papazian’s book and I was hooked.

My IT career took me to England where my homebrewing hobby just kept getting more and more out of control. I was getting sick of working for the man, so I chucked it all in, forming Lovibonds Brewery in 2005.

How long have you been brewing at Lovibonds?

2005

Out of all the beers you have brewed, what is your all-time favorite?

I think we are the first brewery in England to have a sour beer programme, with a small number of barrels in our cellar currently working their magic. Our best selling brand is a wheat beer and the sour programme started when I had a batch of our wheat go Berliner. It tasted great and we put it on the bar as Sour Grapes and people really dug it. So we had the sourness, but no funk. I purchased a bunch of ex French wine barrels and inoculated them with bugs…that beer has now been on the wood for 24 months and we are working on the final blend for packaging in the near future. It has been a real fun watching this beer evolve and real fun getting people into sour beer (something unheard of here).

What is you favorite beer and food pairing?

Henley Dark (our Smoked Porter) + Crunchie + Pork Scratchings Trust me!

What is the best part about working for Lovibonds?

As you know the beer industry is something real special…I’ve really enjoyed getting to know other brewers and the great suppliers in this industry. When I was in IT, I really got off on the problem solving element of my job and running your own business and especially a brewery, there is no shortage of problem solving to be done.

If you were a style of beer, what would you be and why?

IPA, for a couple reasons I guess. The beer business is great, but it can be real tough here in the UK due to the tied house system. This has caused me to be quite bitter at times…I think someone’s already done it, but I’d love to create a beer called ‘Bitter American’.

Outside of craft beer, what are some of your other hobbies and interests?

Being a small brewer there really isn’t a need for a gym membership, but I do try to get some exercise by mountain biking. We live in what they call the Chilterns and it is one of the most beautiful places on earth with tons of great trails for mountain biking. I also like skiing and am lucky enough to do at least one trip a year to the Alps with my wife and two beautiful girls.

And lastly, what does craft beer mean to you?

You are lucky in the states because craft beer is firmly in beer drinkers vocabulary. This is not the case in England and there is a ton of debate as to what craft beer is and whether it should be used at all to describe what I do. I am a craft brewer, no doubt about it. I think a brewery does craft beer if you can access the people that are responsible for making the beer.

————————————————————-

Want to see one of your favorite brewers featured? Just leave a note in the comment section below or shoot me an email!

Curious about the brilliant minds behind some of the world’s best craft beers? So is The Wench, which is why I’ve started the “Inside the Mash Tun” brewer spotlight series featuring some of the most talented men and women in the craft beer industry.

Today I would like to introduce to Todd Parker, one of the tallest, funniest, most talented and passionate brewers that I’ve ever had the pleasure of sharing beers with. Todd’s Apple Streudel Tripel is seriously one of the best beers I’ve ever had in my life (hint hint). I seriously love this man, and you will to after you meet him!

Inside the Mash Tun: Todd Parker

Head Brewer ( technically I could be called Brewmaster also, but out of deference to friends who have real German Brewmaster credentials, I do not use it), Copper Canyon Brewery

Southfield, MI (just a few miles Northwest of Detroit)

Twitter handle: @Beertodd

How did you get into the craft beer industry?

While a grad student at CSUF, I had gotten to know the brewers at BJ’s Brewhouse in Brea, and they had gotten to know me and my homebrews. After I finished my degree, the Head Brewer there asked me what I was doing, I replied “just looking for a job”, his response was “well, why don’t you work for us in the meantime.” I’ve been in the industry since.

How long have you been brewing at Copper Canyon?

4 ½ years

Out of all the beers you have brewed, what is your all-time favorite?

That’s tough, like asking a parent what their favorite child is. I have had some hits and a few misses here and there. My RyePA and Apple Streudel Tripel are two of my favorites, however, probably one of my most successful beers is my Summerzest, which is a beer I have to make all summer. It is a modified Wit made with orange peel, lemongrass, ginger, and honey. I am very proud of a beer that I just made called Faux Bruin. It had been a project ruminating in my brain for several years. It is my take on the Flanders Red/Brown styles of beers, except I made it without adding souring bacteria and wild yeast post boil. I used a sour mash technique to develop the acidity as well as by adding some Balsamic vinegar to the boil. I added some raspberries, strawberries, cherries, and cranberries to develop the fruitiness, and some vanilla and an oak spiral to add some of the characteristic background flavors. I fermented it with a Belgian yeast that develops a tartness in the beer. While I did not get the acidity characteristic with the style, I am happy with the results that I got and with future batches, I might let the sour mash go longer to build the acidity.

What is you favorite beer and food pairing?

Girl Scout Samoas with bourbon barrel stouts, esp. Founders KBS

What is the best part about working for Copper Canyon?

I am allowed the freedom to be as creative as I want, which is a nice feature. I can brew a Saison with 12 different flowers, or a Stout with chocolate, or an 8% Marzen.

If you were a style of beer, what would you be and why?

Sometimes I’m an IPA fermented with Brett., sour and bitter. Other times, I’m a Scotch Ale, a big sweet thing, chock full of fun. In general though, I see myself as a Belgian Strong Ale, a non-traditional beer, with a little spice and a heck of a kick.

Outside of craft beer, what are some of your other hobbies and interests?

I have a stinker of a dog called Flipper, who can be a handful, much of which is my fault. He has diabetes now, so that means daily insulin shots and consistent feeding times. I enjoy playing soccer when I can as well as BBQing meat.

And lastly, what does craft beer mean to you?

Craft Beer means Passion, it is the embodiment of that Brewers passion to create something beautiful. It isn’t a product, it is art. It isn’t the “be all, end all” that pays the bills, it is why I do what I do, why I exist. It is not designed to be inoffensive to the masses, it is designed to be good.

DVD bonus features:

Beervangelism efforts: member of the MBAA, Michigan Brewers Guild (on Marketing Committee), monthly Beerposiums, official mascot of the Detroit Draft Divas womens group, and contributor to the Beertoddcasts with the Brew Bubbas podcasts (Brewbubbas.com).

Have you ever experimented with Beer cocktails, if so, what was your favorite concoction?

Yes, Beer Cocktails are the natural progression from Bourbon Barrel beers, Maple beers, and Chardonnay Barrel beers. It is trying to enhance an already good product with some different flavors. It is just evolution, expanding the palette of colors for the mixologist to use. Personally, I have played with a few, adding a splash of Tequila to my Apple Streudel Tripel works very well, and I do not know why. My favorite though is a Summermaker, which is a shot of Whiskey in a pint of Summerzest, the Summerzest acting like sour mix, for a very tasty Whiskey Sour.

Curious about the brilliant minds behind some of the world’s best craft beers? So is The Wench, which is why I’ve started the “Inside the Mash Tun” brewer spotlight series featuring some of the most talented men and women in the craft beer industry.

Today, I would like to introduce you to Robert Demaria — the owner, brewmaster and Mad Scientist of Prism Brewing Company in North Wales, PA.

Inside the Mash Tun: Robert Demaria

Mad Scientist (aka owner/brew master), Prism Brewing Company
North Wales, PA (Philly suburbs)
Twitter handle: @prismbeer

How did you get into the craft beer industry?

I was a home brewer whose soul was being slowly sucked out by corporate America. Having a background in film/TV, my creative side soul was dying in that stuffy office. While finishing my MBA I researched the craft industry for all of my assignments and saw a great business opportunity AND a way to get my soul back.

How long have you been brewing at Prism?

A year and a half.

Out of all the beers you have brewed, what is your all-time favorite?

Insana Stout… there is something about brewing with chocolate and bacon that turns me on I guess.

What is you favorite beer and food pairing?

That would be our Insana Stout with chocolate covered bacon hanging off the pint glass… throw in maple pancakes with some fresh syrup and you have breakfast for dinner.

What is the best part about working for Prism?

The freedom to be creative and not brew to style. Nearly every beer here is brewed with adjuncts and so it is a real challenge to think about a new ingredient and work to balance flavors and compliment our base style. It’s not just opening your refrigerator and tossing stuff in… it takes a creative and scientific balance to get it to work right.

If you were a style of beer, what would you be and why?

I wouldn’t be any classic style… I can’t be defined so perhaps “experimental” would be my style. I, like my beers, are multifaceted and can’t easily be defined.

Outside of craft beer, what are some of your other hobbies and interests?

Sleeping… I’m here all the time. But when I forego sleep, I like to ride my motorcycle, go to concerts, gamble, and even make an attempt at connecting a club and a ball. Everyone at the brewery also has an oath to do a 14er every year at GABF… or at least try.

And lastly, what does craft beer mean to you?

Craft beer to me is a celebration of diversity. As lame as it sounds I love hanging out with people from different back grounds, ethnicities, sexual orientations and so on. Craft beer is diverse like our culture… apart we are nothing, but put us all together and you get one hell of a party.

————————————————————-

Want to see one of your favorite brewers featured? Just leave a note in the comment section below or shoot me an email!