Are you curious about the men and women “hiding” behind Twitter avatar of the world’s most beloved craft breweries? Well, you are not alone. The Wench has gone behind the scenes to reveal and introduce you to the individuals who possess the ever coveted social media positions in the craft beer industry.

Behind the Twitter Avatar: @AlaskanBrewing

Luke Bauer

Brewery: Alaskan Brewing Company
Location: Juneau, AK
Personal Twitter Handle: @lukebauer 

What is your “official” position with Alaskan Brewing??

“Marketing Specialist”

What is your favorite beer from Alaskan Brewing?

Freeride APA, all the way. It’s got a very crisp, citrusy, hop-forward aroma and flavor without being palate-destroyingly bitter. I can drink more than one (or five) without overwhelming my ability to taste something else. It’s a perfect combo of American hop character and session-ability.

What is your favorite beer and food pairing?

Almost anything with cheese, which is actually sort of a catch-all. The enormous array of cheese flavors and the obvious surfeit of American craft beer styles and brands means that just about any flavor craving can be satisfied with these two. But within that category, huge, complicated, malt-forward beers like our Troppelbock (an oak-aged Imperial Doppelbock) paired with really sharp, aged Irish cheddars happen to be a strong contender for favorite.

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

I had to dig through the style guidelines for this one. Gonna have to go with American Barleywine. I have a pretty intense, rich, bold, assertive, and complex personality (with some overt booziness). Those that like me tend to like me a lot, but I’m not for everyone.

And last but not least, what does craft beer mean to you?

As much as I love the flavor of a great beer, the real beauty of craft beer for me is the people who make it. There are few industries that require such broad knowledge and skill bases to really succeed. To be a great craft brewer demands that a person master a farmer’s understanding of his land and produce, an ability to suffer through long, hard, and sometimes dangerous hours of labor, a scientist’s love of measurement and rigorous testing to command consistency, a professional taster’s palate, the agile mind of an entrepreneur, the ability to talk to anyone, and a whole lot more—usually found in the same person (like my employers, who really impress me). I’ve worked in quite a few postitions within this industry and I never stop meeting really fascinating, talented people.

Oh, and the beer. I do love drinking craft beer.

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Special thanks to Luke for being such a great craft beer ambassador! If you aren’t following them already, definitely make sure to follow @AlaskanBrewing on Twitter and Instagram!

His and Hers: Best Craft Beer Moments of 2012

2012 was a year filled with a lot of ups and downs, and punctuated with a lot of great craft beer. What are some of the best craft beer related moments or otherwise that stand out in your mind?

Ashley: One the best craft beer moments for me, this year, was being the beer sponsor at the SF-based Food Revolution event. Led by celebrity chef Jamie Oliver, the Food Revolution is dedicated to saving America’s health by changing the way people eat – something that both I as a person and Bison as a company can get behind 100%.

We poured our organic beers alongside delicious boutique wines, locally-sourced cheeses, meats and dishes prepared by local chefs. Jamie Oliver also joined out celebration via Google+ hangout – a super cool bonus. The event was great because it really showed just how progressive and sustainably-focused the San Francisco Bay Area is!

This year I had the honor of attending my first KillerBeerFest, organized by none other than my loving and talented husband, Angelo De Ieso of this very website. It’s the only event, ouside of large festivals, where I’ve witnessed so many rare beers and one-offs on tap AT THE SAME TIME. I was truly blown away not just at the amazingness of the beers, but how well-organized and excuted it was. Big props Ang!

Lastly, I got to mix up beer cocktails at the Firestone Walker From the Barrel event using Firestone Walker’s beer. They positioned me at the table with Firestone Walker, so I got to spend the night rubbing elbows with some of the best brewers in the country. Seriously, an awesome event. And, David Walker approved of my cocktail – which made the night even better!

Angelo: For me, 2012 was a year of change. Great change. I moved to the Bay Area, leaving behind my comfort zone of a world class craft beer community in Portland. But on the flipside, I discovered another thriving region for artisan brew where I landed. My wife introduced me to a lot of great people down here making some top notch offerings. Some moments that stand out for me this year included catching some games at AT&T Park in San Francisco to take in some World Championship SF Giants baseball. The Public House at the stadium features some of the best brews from the Bay Area including an amazing bottle selection. Love grabbing a Russian River Blind Pig or a Highwater Retribution Imperial IPA to take back to my seat. Ever seat in the house offers a great view and there’s nothing like taking the ferry across the bay from Oakland’s Jack London Square for front row service to the stadium. Loved it.

I also loved attending the 1st Firestone Walker Invitational in Paso Robles that featured handpicked breweries from all over the country – many of which are not regularly available to us on the West Coast, like Founders, Bells, 3 Floyds, Cigar City, etc. It was an amazing display of beer with killer live music by one of my favorite bands, The Mother Hips. It was a great opportunity to network and make new friends.

Regular trips back to Portland for some of my favorite events like the Oregon Brewers Fest in July, the Holiday Ale Fest in late fall, and my favorite because I put so much work into it, was KillerBeerWeek in October.

Lastly, I should include my experience at Beer Revolution where I began beertending in June. Beer Rev is the best beer bar in the East Bay and features 47 rotating taps. Lots of regional as well as national and international specialty beers. Spectacular opportunity and a great way to make new friends!

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You and I drink so much damn beer all year long – is it really possible to choose a favorite? What three beers top your list for 2012?

Angelo: Wow. That’s a challenge for sure. When I think of bests of, I think of criteria in which to choose such a triumvirate of great brews. Drinkability and sessionability? Cellar beers and big vintage sippers? Well, I offer this: my three go-to beers of 2012 – the brews that I could most often be found imbibing upon: Trumer Pils – brewed right here in Berkeley, and in my humble opinion, the best crafted German-style Pilsner in the United States that I’ve tastes thus far. Crisp, refreshing, and simply fun to drink and always consistent. Moonlight Brewing Death & Taxes – a well-rounded schwarzbier, black lager, what have you, this brew by Santa Rosa’s small brewing outfit that makes a wide range of dynamic offerings, is full bodied with a touch of chewy chocolate notes yet stamped with a distinct crisp satiating character that only a classy lager beer can provide. For my third choice, I will say Cascade Blueberry. This beer is not cheap by any stretch. I think the beers at Cascade are a bit on the spendy side for me, keeping me from enjoying them more, but I really love this rich tart Lactobacillus treat with a beautiful violet hue and lots of juicy blueberry flavor. I was stoked to find this beer on the shelf at my local Berkeley Bowl food store and snagged the last two bottles on the shelf despite the hefty price tag.  I am such a fan of Blueberry beer when it is done right, as an honorable mention, I’ll throw in Marin Brewing’s Blueberry Ale, a  superbly light wheaten summer brew from one of my favorite breweries in the region, hailing from Larkspur, CA….in Marin County.

Ashley: Thanks to you, I’ve gotten to try awesome beers from a lot of great Oregon breweries. The beers that top my list are: Black Cap Raspberry from Cascade, Killer Weiss from Commons Brewery and….. German Sparkle Party from 10 Barrel. Yep, I love my sours!

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New breweries are opening left and right across the country. What are some of your favorite new breweries that opened in 2012?

Ashley: At the top of my list is probably the some-what-local Berryessa Brewing Company in Winters, CA. We went up there for the opening celebration and each and every one of the beers I tasted were spectacular! Other than that, the launch of Societe in San Diego was much anticipated and ever exciting. Sadly, I haven’t visited the brewery yet – but I did get to try the beers at GABF.

Angelo: For me I have to tip my hat to a few standouts that came out the gate making great beer with no apologies. Base Camp Brewing in Portland is making some lagers and lighter, drier Belgos that are right up my alley. Their first packaged product, the “In-Tents” IPL in aluminum bottles is a real treat and perfect for hiking and camping. I really love their wide open artfully done tasting room in the heart of Portland’s East Side. Here in the Bay Area, I’ve taken a shine to Beltane Brewing in Novato. On a  3-barrel brew system, accomplished homebrewer Alan Atha has made the switch to pro in a big way. His Luminesce Tripel, Saison, and Golden Ale are all excellent brews. Lastly, I am anxious to see what comes of 101 North Brewing in Petaluma, CA. Their Oregon-style IPA known as “Heroine” is a great pizza beer, and their second release Naughty Aud Imperial Stout, a big 10% ABV beast is getting dialed in. Brewmaster Joel Johnson, formerly of Bear Republic, is sure to be killing it soon!

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Sometimes you have to take the bad with the good – what were some of your biggest craft beer disappointments this year?

Angelo: Disappointments, eh? Hmmm… haven’t thought about that one much… Thinking… thinking… I suppose a disappointment for me in craft beer include mediocrity of some brands, overpriced beers by some breweries, and the trend of everyone making “sours” and Belgian-style beers that just don’t hit the mark. Overall, though, I would say I have not been very disappointed with this year’s craft beer turnout, because even if there have been some lackluster openings and releases, with this boom has come a LOT of great new choices, and the overall increase in options makes me a happy man.

Ashley: Biggest disappointment for me was, by far, getting sick during GABF. My allergies got so bad I could barely keep my eyes open. I went to bed early every night and missed all of the cool after parties. SUPER BUMMER. Another disappointment for me was having to miss the 1st Firestone Walker Invitational. Everyone that went raved about it and I feel like I missed out on tasting some really great beers as well as hanging out with a lot of awesome people. Sad face!

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Are there any new beer festivals or craft beer events that you have not yet attended that you would most like to attend in 2013. Also, what other must attend beer events are you planning on revisiting?

Ashley: One event that I wish I could attend in 2013, but doubt I will be able to, is the Sour Beer Fest that Avery hosts in Boulder every year. As a lover of sours, that fest has my name written all over it. As always, I will be going to GABF and most likely the Holiday Ale Fest – my two favorite beer events. I hope to get out to Portland, OR for NAOBF and OBF again – but we shall see if I can swing it. Lastly, I cannot wait for you and me to have our first Boonville Fest together!

Angelo: I hope I can make it to the Great Taste of the Midwest in Madison, WI. Not sure that will happen for me this year, but it’s one that is for sure on my bucket list. I’d also like to take advantage of hitting up a bunch of Bay Area festivities while I am still living here. SF Beer Week is one I’ve been meaning to attend and I am happy to say I am working on organizing and event for the first weekend (Saturday February 9, 2013 at Beer Revolution, Wine Barrel-aged Beer Tastival). As for ones I’ve done in the past that I look forward to, NABA/Mountain Brewers Beer Fest in Idaho Falls, ID, and the Boonville Beer Fest are high on my list, as is another fun-filled KillerBeerWeek in Portland, OR.

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Did any beer and food pairings this year completely blow your mind?

Angelo: I know a lot of beer geek foodies are going to hate hearing this, but I am not a huge beer and food pairer. Maybe it is because I am vegan and most craft beer events and literature don’t cater to the vegetarian diet. Or maybe it is that I see beer itself as a food suitable to consume on its own. This isn’t to say I don’t enjoy a great meal with a great beer. I guess for me the best pairing would be what I often mention in this situation: Tofurky Pizza with a nice IPA like a Bison Organic IPA or a Laurelwood Workhorse IPA.

Ashley: I’m a huge advocate for beer and food pairings. Even the most simplest of foods can pair with beer. And conversely, even the most complex of dishes can also pair with beer – often times better than with wine!! This year, I found myself exploring more junk food & beer pairings. I’ve been working closely with Kettle Brand Chips to develop beer pairings for many of their chips flavors as well as have been dabbling in beer & candy pairings. Tough life, I know

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What are some of the most prevalent trends in craft beer that you witnessed in 2012?

Ashley: One trend that I’ve watched get bigger and bigger each year is nanobrewing. More and more homebrewers are taking the next step – brewing slightly bigger batches, getting alcohol licenses, and selling to local bars. Nanobreweries have really put a new definition to the term drink local. Other than that, I’ve noticed that almost every brewery in the country has experimented with barrel-aged and wild yeast/ sour beers. There are about 5 times as many barrel-aged and sour beers in the market today than I remember there being about 5 years ago. Which is good for me, since I absolutely adore my sours!!!

Angelo: Growth, growth, and more growth. Expansion by some, and simply opening for others. Canning beer seemed like a big one this past year. Even the breweries that bottle are going to cans to supplement their bottled brews. Mobile canning companies and added canning lines make this possible. A few other trends that stick out, good or bad, include sour beers, more sessionable brews, more Belgian-style offerings, and new experimentation with new hop varietals. Trying for new styles like the smoked IPA is a mixed bag, but kudos to the brewers for always staying imaginative. One trend I am a big fan of and hope to see more down the road is the emergence of the IPL (India Pale Lager). I love lager beers and am happy to see this hoppy new style forge new ground!

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What brewer or brewery surprised or impressed you the most this year?

Angelo: I think the most impressive brewery in 2012, for me, was The Commons. Taking home two medals on the big stage at World Beer Cup and GABF in their first year of entrees. Everything I’ve tasted from them has been outstanding and their attitude is what I like to see in a brewery. They are humble yet unafraid to push boundaries and take chances. I am also very impressed with Berryessa Brewing of Winters, CA. To come out of the gate as strong as he did after uprooting himself from Washington, proves that Chris Miller is one of the best in the biz. Tip of the hat to these folks who are not just great brewers but people I consider friends.

Ashley: SO many breweries impressed and surprised me this year. Although I had high expectations going in, I was really impressed by Crooked Stave’s line of artisanal sours and barrel-aged beers. Chad truly is a master of Brettanomyces. Speaking of sour beers, I’m really excited that Berryessa Brewing has officially opened. Chris Miller is a great brewer and I’m really excited to watch his sour program develop. Last but not least, I am blown away by the growth that many craft breweries are experiencing in the U.S. It is definitely a great day and age to be a craft beer lover!

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What do you most look forward to in 2013?

Ashley: I most definitely look forward most to celebrating my first anniversary with my amazing, talented and extremely loving husband, Angelo De Ieso (you!) Beer wise, I’m excited about touring new breweries this year with you! Although we drink a lot of beer together, we rarely leave the home. So I’m looking forward to going on more beer adventures! I’m also excited about SF Beer Week this year. Bison is trying something new for beer week. Instead of hosting our own events, we are teaming up with 7 other bay area breweries to co-host a series of “Band of Gypsy” tap takeovers as well as brew a special collaboration beer to be released during beer week. I’m also REALLY excited to present a seminar with 3 colleagues during the 2013 Craft Brewers Conference. And then, of course, I’m stoked about attending all the awesome beer events throughout the year!

Angelo: 2012 had it’s ups and downs. For 2013 I am looking forward to making way for more ups. This means continuing to learn and love with my partner. Personally, I am looking forward to growing personally and professionally. I am excited to sink my teeth into the Bay Area craft beer community. I’ve met a lot of cool people and I expect to meet many more in 2013. Beer wise, I am anticipating the opening of the Old Depot Taphouse next to Beer Revolution (same owners, too). They will have a vegan kitchen and 42 taps! I am excited about working together with my wife more and to make more friends. SF Beer Week, Boonville, more camping, more getting out and moving around. I am also excited about new beers from Bison now that they’ve locked in some great new organic hops. Man, like Tom Petty says “the future is wide open!”

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HAPPY NEW YEAR!!!

YAWN! Who needs boring resolutions this year? Instead of resolving to do something you will stop doing next week,  make a beer resolution! I’ve recruited the help of some of my favorite professionals in the beer industry to help inspire my craft beer loving friends and readers to create their own beer resolutions.

Have a beer resolution? Add it in the comment section below! Cheers!!!

2013 New Year’s Beer Resolutions of the Craft Beer Industry

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Julia Herz

Brewers Association Craft Beer Program Director | Publisher, CraftBeer.com

Twitter: @herzmuses

New Years Resolution(s): In 2013 I plan to continue deeper into my beer studies which will even further expand my craft beer appreciation. 2 big goals:

1) Get better at describing what I taste. I want to share all the juicy details just like a gossip girl wants names and a blow by blow of the entire story! Describing should be less big picture and more specifics. Instead of saying, “This craft beer has lots of caramel, nutty notes and chocolate.” How about, “It busts with butter cream, almonds show through in mid-taste and bitter dark chocolate lingers in the background throughout.” Now that is more specific AND enticing AND what I continue to strive for.

2) Further my ability to describe what is happening during pairing. As a result of my job in preaching pairing via CraftBeer.com and tastings I’ve had to find tools and understandable basics that work for me. If I can identify elements (like the primary colors or sweet/salt/sour/bitter/roast/fruit/etc.) in craft beer and food then I have reference to identify/describe what interactions (sweet calms sweet/acidic calms acidic/ bitter calms sweet) occurred to create new ‘elevated’ elements (like the secondary colors or for example the sugar sweet in that cheese cake was calmed down and lessened by the bold hop bitterness of the IPA so I could then better taste the cream cheese tart of the cake). It’s a lot to digest I know.

For anyone trying to describe pairings, if you’ve never done it before, it’s as hard as trying to describe the primary colors, but being visually impaired or blind. I am fully on this journey. By the way another way to think of food elements or primary colors is like prime numbers in math. They are the most basic and cannot be broken down further. Sweet is a pure element like a prime number. So is salty, sour, bitter, etc.

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Anat Baron

Entreprenuer | Director/Writer/Producer, Beer Wars

Twitter: @beerwars

New Years Resolution: To get over my allergy to alcohol… so I can FINALLY drink craft beer.

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Kirk Coco

President, NOLA Brewing Company

Twitter: @NOLABrewing

New Years Resolution: I resolve to push the envelope and get beyond the basics with our beers, starting a sour beer program and brewing more imperials, doubles and getting lagers onto the market.  Personally, I resolve to vary my drinking to enjoy wine and cocktails as well as beer, to train my palate for varied tastes and to make myself a better brewer.

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Jason Oliver

Brewmaster, Devils Backbone Brewing Company

New Years Resolution: To become a hop master and a master of using hops. To really focus on the finer points and subtleties of using hops above and beyond merely adding more to a brew and have Devils Backbone win both small brewpub & small brewing company of the year at the 2013 GABF.  That’s not too much to ask is it??

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Win Bassett

Social Media & Beer Education, All About Beer Magazine | Executive Director, North Carolina Brewers Guild | Interim Secretary, North American Guild of Beer Writers

Website: http://winbassett.com
Twitter: @winbassett @allaboutbeer

New Years Resolution: Stan Hieronymus’ recent blog post about the “two-ounce culture” (http://appellationbeer.com/heyolllllo-better-copyright-two-ounce-culture/) really resonated with me. For 2013, I plan to do less “tast[ing], rat[ing], mov[ing] on” and more enjoying beer experiences with friends. Cheers to a new year in beer!

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Lucy Saunders

Author / Founder, Great Lakes Water Conservation Conference

• The Best of American Beer and Food: Pairing & Cooking with Craft Beer
• Grilling with Beer: Bastes, BBQ Sauces, Mops, Marinades & More Made with Craft Beer
• Cooking With Beer: Taste-Tempting Recipes and Creative Ideas for Matching Beer & Food

Website: beercook.com
Twitter: @lucybeercook and @GLwater

New Years Resolution: My new year’s beer resolution is to read a new book about beer and brewing every month! Top on my list, For the Love of Hops by Stan Hieronymus. I also plan to be a tourist in my home state of Wisconsin, and take more brewery tours, even the ones I’ve already visited….if it’s been more than a year, it’s worth the repeat to see what’s changed.

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Photo: Grapes & Grains NYC

Ron Jeffries

General Mischief Maker, Jolly Pumpkin Artisinal Ales

New Years Resolution: The only thing I can think of is that, while we are almost finished installing our new 50 bbl brewhouse, what I am most happy about is getting to brew again on our old 10 bbl, slow it down to one brew a day, and come out with some super….uhhhh… “interesting” stuff.

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 Mitch Steele

Brewmaster, Stone Brewing Co. | Author

• IPA: Brewing Techniques, Recipes and the Evolution of India Pale Ale

Twitter: @MitchAtStone

New Years Resolutions: Brew several kick-ass IPAs.

Always look at my glass as half full.

Drink responsibly.

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Garrett W. Marrero

Founder, Maui Brewing Co.

Twitter: @MauiBrewingCo

New Years Resolution: I’d love to spend more time with family and friends enjoying great craft beer from around the world, that and to not lose my mind building the new brewery!

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Dan Del Grande

Chief Hoperations Officer, Bison Organic Beer

Twitter: @bisonbrew

New Years Resolution: I’m inspired (by my friend Natalie) to have a social hour every week day with a different person–a beer after work, a quick lunch or cup of joe mid day.  Too many times I say, “Let’s get together” but we never do.  I’m changing that.

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Angela Arp

Special Events & Social Media Coordinator, Nebraska Brewing Co.

Twitter: @AngelaArp | @NEBrewingCo

News Years Resolution: My 2013 resolution is to spend my energy promoting what I love rather than bashing what I hate.

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Stan Hieronymus

Author/ Journalist

• For The Love of Hops: The Practical Guide to Aroma, Bitterness and the Culture of Hops (Brewing Elements) 
• Brew Like a Monk: Trappist, Abbey, and Strong Belgian Ales and How to Brew Them
• Brewing with Wheat (Brewing Technology)
• The Beer Lover’s Guide to the USA: Brewpubs, Taverns, and Good Beer Bars

Website: www.appellationbeer.com
Twitter: @StanHieronymus

New Years Resolution: Remember the philosophy “Less is more” in all things, including writing, certainly life, and – of course – beer.

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Angelo M. De Ieso II

Founder, Brewpublic.com | Beertender at Beer Revolution

Twitter: @BREWPUBLIC

New Years Resolution: To continue to become a more accepting and well-rounded person; to grow professionally and personally. I want to continue to learn more about beer and to taste more interesting styles. I’d really love to find steady work outside of my blog doing something in the craft beer community. I’d like to embark upon more collaborative projects with my wife. I also want to travel to more breweries in Northern California while I am living here.

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William Sysak – AKA “Dr. Bill”

Craft Beer Ambassador & Certified Cicerone ® at Stone Brewing Co.

Twitter: @BistroBeer @MasterPairings @ExpertDrinking

New Year’s Resolution: To continue spread the word on Craft Beer! To inform & educate the masses about the wonders of a hoppy IPA or a tart Flemish Red. Basically to continue to do what I and many others have done for the past 35 years. You may have seen this before; http://vimeo.com/14803129

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Jared Rouben

Brewmaster of the Goose Island brewpubs

Twitter: @jbrew312

New Years Resolution: To explore more farmer’s markets for better ingredients to use in my beers. And to experience more restaurants that are  focusing on beer and food to challenge my palette.

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Randy Clemens

Freelance food & drink writer / author of The Sriracha Cookbook and co-author of The Craft of Stone Brewing Co.: Liquid Lore, Epic Recipes, and Unabashed Arrogance

Website: http://www.randyclemens.com

Twitter Handle: @RandyClemensEsq

New Years Resolution: I’ve long placed a high priority on purchasing organic food, but I need to place the same emphasis on seeking out organic beer, wine, spirits, coffee, tea… you name it. How? Well, besides buying and drinking more of it, I’ll also ask for it… EVERY time.

Even after scanning a menu and seeing no organic beers or wines, I’ll ask the bartender or server or store clerk if they carry any. Why? Because demand creates supply, and I’d love to see organic drinks available in more places.

Sure, there are a good number of reputable establishments carrying them now because they too care about the negative impacts that so-called “conventional” farming has on our health and our environment, but many places simply aren’t aware or haven’t yet been enticed enough to care or worse yet, think their customers don’t care. Well, I care, and I intend to help draw more attention to and create more demand for organic beers and wines. I’m Randy Clemens, and I approve this message.

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Andy Sparhawk

Craft Beer Program Coordinator, Brewers Association

Twitter: @AndySparhawk

New Years Resolution: I look forward to attempting to look at the beer world with a wide lens. Recognizing that there will always be something new to learn about or experience.

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New Years Resolution: Beer? What is thing you call beer? I should probably learn more about this next year!

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Don Chartier

Northern Hemispherical Vice Captain for Supply Vectored Marketing Analysis, Lagunitas Brewing Co.

New Years Resolution: Basically just spending more time with friends and family,try and be a better person to all I encounter and continue on my journey in this wonderful world of craft!

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Stephen Johnson

Co-Founder, New Brew Thursday

Twitter: @newbrewthursday | @darthweef

New Years Resolution: My new years resolution is to introduce myself to at least 50 craft breweries that I have never tried before.

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Ashley V Routson

Director of Awesomeness, Bison Organic Beer | Founder, DrinkWithTheWench.com

Twitter: @TheBeerWench

New Years Resolution: In 2013, my beer resolutions are to…

1. Taste, taste, taste. There is really no excuse for my failing the tasting portion of the Certified Cicerone Exam other than pure laziness. This year, I am determined to taste more beers in style categories that I am not particularly fond of so that I can have a more well-rounded palate. And I also vow to dedicate more time to off-flavor tasting.

2. Visit more breweries. I live so close to so many awesome breweries, yet almost never venture out to visit them, taste their beers and get to know the people that work at them. This year, I plan on visiting at least one brewery a month as well as attending more industry events. (I really need to get out of the house).

3. Read more books – beer books, that is. I have both Mitch’s IPA book and Stan’s For the Love of Hops – and I’ve barely read 20 pages of each. If I want to get smarter about beer, I really need to read those books!

4. SPEND MORE TIME IN THE NOW, and less time on social media. I used to be the girl who was so busy tweeting, facebooking and instagramming at events, bars, and parties that I would completely miss out on all human interactions. This year, I vow to be in the now when I’m out with people and save the social media posts for later.

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Happy New Year!

Note: Most of the photos above are either media photos from breweries or Facebook profile pics, unless stated otherwise. If a photo needs credit, do not hesitate to contact me! Cheers!

Are you curious about the men and women “hiding” behind Twitter avatar of the world’s most beloved craft beer brands? Well, you are not alone. The Wench has gone behind the scenes to reveal and introduce you to the individuals who possess the ever coveted social media positions in the craft beer industry.

Behind the Twitter Avatar: @ZauberBrewing

Cheryl Harrison

Brewery: Zauber Brewing
Location: Columbus, OH (I-O)
Personal Twitter Handle: @CherylHarrison

What is your “official” position with Zauber??
Community Manager

What is your favorite beer from Zauber?
Buxom Blonde. Zauber’s Brewmaster Geoff Towne describes the beer on our website as “A buxom blonde named Abby, healthy, attractive, vigiours, zaftig, full figured, curvaceous, ample bodied…”

… she tastes as sexy as she sounds.

What is your favorite beer and food pairing?
I LOVE cheese, and I think blue cheese paired with an extra hoppy American IPA (or Zauber’s Belgian IPA Berzerker) is the perfect assault on your tastebuds.

If you were a style of beer, what would you be and why?
Hmm. I mean that buxom blonde description fits me pretty well haha. Well, minus the blonde part.

And last but not least, what does craft beer mean to you?
Craft beer for me started as a way to try new things and meet new people (and maybe also get drunk.) It evolved into a passion to support the local businesses who brew and to appreciate the artisan brewers all around the world (and maybe also get drunk.) With Zauber I get to do both: help grow a new local business (Zauber just tapped early this year!) and bring attention and appreciation, to great beer.

Brains and beauty, in addition to being a social media and PR wiz, Cheryl runs Drink Up Columbus — one of the most popular alcohol-themed blogs in the city of Columbus. And a little known fact? Cheryl and I actually worked together for the same communications and marketing firm in Columbus, OH! Something must be in the water there….

Are you curious about the men and women “hiding” behind Twitter avatar of the world’s most beloved craft beer brands? Well, you are not alone. The Wench has gone behind the scenes to reveal and introduce you to the individuals who possess the ever coveted social media positions in the craft beer industry.

Behind the Twitter Avatar: @allaboutbeer

Win Bassett

Company: All About Beer Magazine
Location: Raleigh, North Carolina
Personal Twitter Handle: @winbassett

What is your “official” position with All About Beer??
Social Media & Beer Education

What is your favorite style of beer?
Depends on the weather, time of year, time of day, and company, but I tend to gravitate toward to the hoppy and wild varieties.

What is your favorite beer and food pairing?
A light, spicy saison with a huge bowl of raw living foods.

If you were a style of beer, what would you be and why?
Something wild. I just want to chill in a coolship in an old farmhouse all day.

And last but not least, what does craft beer mean to you?
The wonderful result of a passionate and hard working community of which I’m proud to be a part. Cheers!

Intelligent, handsome and extremely passionate about beer – Win Bassett has got it all (hint. hint, ladies). But all that aside, @allaboutbeer is a great Twitter account to follow if you want links to interesting beer editorial and the most update beer news. Cheers!

Are you curious about the men and women “hiding” behind Twitter avatar of the world’s most beloved craft breweries? Well, you are not alone. The Wench has gone behind the scenes to reveal and introduce you to the individuals who possess the ever coveted social media positions in the craft beer industry.

Behind the Twitter Avatar: @VictoryBeer

“At Victory, we have two people doing the twitter ‘talking.’ You’ll see the end of our posts with ^KN or ^BC. BC = Bill Covaleski. KN = Karen Noonan.”

Bill Covaleski

Brewery: Victory Brewing
Location: Downingtown, PA

What is your “official” position with Victory?
Brewmaster & President

What is your favorite beer from Victory?
Prima Pils runs through my veins.

What is your favorite beer and food pairing?
Old Horizontal and Capra Verde cheese, a goat’s milk cheese in the gorgonzola style.

If you were a style of beer, what would you be and why?
Pilsner. Maybe a bit uncouth and somewhat sharp to the uninitiated, my finer points are only known to the perceptive.

And last but not least, what does craft beer mean to you?
Life itself. I’ve put my life into the craft of great beer and it always rewards me.

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Karen Noonan

Brewery: Victory Brewing
Location: Downingtown, PA

What is your “official” position with Victory?
Communications Manager

What is your favorite beer from Victory?
Victory Lager for its subtle complexity and its ability to transform macro drinkers into craft beer enthusiasts.

What is your favorite beer and food pairing?
HopDevil with super spicy pasta Fra Diablo. Putting the two devils together makes for an evil pairing. I love how the caramel malt base of the HopDevil balances the fire of the diablo sauce.

If you were a style of beer, what would you be and why?
Instead of being a specific style, I’ll be a specific brand. I’d be Victory Golden Monkey if only so I can steal the tagline: strong and sensual Oh, and as we’ve said many times before, you must Respect the Monkey.

And last but not least, what does craft beer mean to you?
Craft beer means creativity. The creativity isn’t just for those of us who work in craft beer either. Consumers get to be inspired by the flavors too. There are endless flavor possibilities and combinations.

What an amazing two Victory has tag-teaming the social media! (And not too bad on the eyes either!) Victory was THE very first brewery I toured (way back in the early Wench days) and is still one of my favorites to date. Make sure to Respect the Monkey and follow them on Twitter! Cheers!

Are you curious about the men and women “hiding” behind Twitter avatar of the world’s most beloved craft breweries? Well, you are not alone. The Wench has gone behind the scenes to reveal and introduce you to the individuals who possess the ever coveted social media positions in the craft beer industry.

Behind the Twitter Avatar: @FlyingDog

Erin Biles

Brewery: Flying Dog
Location: Frederick, MD
Personal Twitter Handle: @erinbiles (But don’t follow me. It’s a waste of time. I’m so immersed in the Flying Dog account that I rarely tweet for myself. And if I do, it’s usually because I’ve had a few too many or I’m eating something really good. I know, such a cliche.)

What is your “official” position with Flying Dog?
Officially, I’m the Director of Public Relations. But as with most craft breweries and companies the size of Flying Dog, I end up wearing a lot of hats. Currently, it’s a sombrero. I’m working on the tequila selection for our upcoming employee holiday party…

What is your favorite beer from Flying Dog?
This past year, we started a Single Hop Imperial IPA series. Our second release, brewed with El Dorado hops, made me weak in the knees. Overwhelmingly sharp citrus hop notes with a clean, dry finish. Plus, El Dorado is a fairly new hop variety. Only 1.5 acres were harvested in 2010, so it was really cool to be the first (more mainstream) craft brewery to use them.

What is your favorite beer and food pairing?
Our Raging Bitch Belgian-Style IPA with triple creme brie and organic orange ginger marmalade. Raging Bitch is so complex, your palate says “what the hell is going on?” when you take that first sip. We play with beer and food a lot here and were elated when we found an equally complex food combination that perfectly complements all of the Bitch’s WTF?! elements.

If you were a style of beer, what would you be and why?
A classic pale ale. A balance between sweetness and bitterness sounds about right.

And last but not least, what does craft beer mean to you?
Craft beer is art form. We don’t just make beer. We make art.

If there is anyone who rocks at both art inside and outside of the bottle, it’s Flying Dog! And a woman behind their awesome PR and social media marketing efforts? Yeah, gotta love that Cheers Erin!

Behind the Twitter Avatar Series

Are you curious about the men and women “hiding” behind Twitter avatar of the world’s most beloved craft breweries? Well, you are not alone. The Wench has gone behind the scenes to reveal and introduce you to the individuals who possess the ever coveted social media positions in the craft beer industry.

Behind the Twitter Avatar: @GLBC_Cleveland

Marissa DeSantis

Brewery: Great Lakes Brewing Company
Location: Cleveland, Ohio
Personal Twitter Handle: @marissadesantis

What is your “official” position with Great Lakes??
Communications Assistant

What is your favorite beer from Great Lakes?
My favorite year-round offering is Edmund Fitzgerald Porter. I think it’s a perfect representation of the style, and it’s so robust and flavorful. Being able to drink a porter this excellent year-round makes me appreciate it even more.

My favorite Brewpub Exclusive is our roasty, hoppy Rally Drum Red Ale. It’s named after the super-fan who’s played his bass drum at every Indians home game for years. This was one of the first Pub Exclusive beers we created after I started working for Great Lakes Brewing Company, so it has definite sentimental value. My baseball and glove are pictured on Rally Drum’s tap sticker. I’m a huge baseball fan.

What is your favorite beer and food pairing?
I add beer to almost everything I bake or cook. Pies in particular are a favorite to experiment with. I love adding a tart sour to a cherry pie or a bourbon-barrel stout to a pecan pie. A sweet wheat beer can add a fresh, earthy taste to a berry pie. I made a terrific bread pudding with our Edmund Fitzgerald once–it didn’t last too long!

If you were a style of beer, what would you be and why?
I think I’m most like a hoppy IPA. I’m bright, I’ve got a dry sense of humor, I’m a complex person with plenty of layers and flavors, and I’m loved by the geeks. I’d probably be in a can too, because I like to travel and attend outdoor concerts.

And last but not least, what does craft beer mean to you?
Craft beer is a unifier. It makes people happy. When I tell people I work for Great Lakes Brewing Company, they’re so excited to share their GLBC stories and discuss their favorite beers. During my college years, I was fortunate enough to live next door to an excellent Brewpub, and their brewer was a wonderful guide in my early stages of beer appreciation. He told me, “beer brings people together.” And when you’re talking about a unique, handcrafted, flavorful product, that connection grows even stronger. I always make it a point to talk to the stranger who brings a good craft six-pack to a party. Chances are, he or she is one of my people. I like that.

Marissa boasts not only brains and beauty, but lots of intense passion for and knowledge of craft beer. Who can argue with that? Take my word for it, this badass craft beer chick is totally worth following! Cheers!

Are you curious about the men and women “hiding” behind Twitter avatar of the world’s most beloved craft breweries? Well, you are not alone. The Wench has gone behind the scenes to reveal and introduce you to the individuals who possess the ever coveted social media positions in the craft beer industry.

Behind the Twitter Avatar: @LeftHandBrewing

Emily Armstrong

Brewery: Left Hand Brewing
Location: Boulder, Colorado
Personal Twitter Handle: @LHBeerGirl

What is your “official” position with Left Hand??
Marketing & PR Coordinator

What is your favorite beer from Left Hand?
Smokejumper Smoked Imperial Porter

What is your favorite beer and food pairing?
Milk Stout Nitro float with coffee ice cream

If you were a style of beer, what would you be and why?
My sense of humor is a bit dry … and although I’m easy going, I can get down to brass tacks real fast when needed. So I’m going to say an APA….

Defintion from Beer Advocate: Generally, expect a good balance of malt and hops. Fruity esters and diacetyl can vary from none to moderate, and bitterness can range from lightly floral to pungent.

And last but not least, what does craft beer mean to you?
Passion, hard work, fun, and happy palates & full bellies!

Not only is Emily a badass chick in the craft beer industry, she is also fun and exciting to follow on Twitter! Trust me, follow her!

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.

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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!