In honor of Mother’s Day, I would like to take a moment to introduce all of my friends and fans to the most important woman in my life — my mother. Most mothers might freak out if their daughters decided to “throw away” two perfectly good degrees to blog about beer and pursue a career in the industry — but not my mom. Although at times my crazy path and adventures has made her nervous and scared for me at times, my mother has always been and will always be my biggest fan and greatest supporter.

In order to provide for my sister and I growing up, my mother worked 3rd shift in a factory in order to raise us girls by day and put herself through grad school at night. Believing in living by example and “being the change”, my mother showed me that I could be and do anything — regardless of gender — if I wanted it enough and worked hard enough to get it. It is her compassion, conviction, and ambitious nature that has shaped and molded me into the person I am today.

I am proud to say I am my “mother’s daughter”. And so it is, with great pride and honor, that I introduce you all to the strongest and most important woman in my world — Mar Routson.

Drinking "Saison de Wench"

Mar “Mama Wench” Routson

Occupation: Retired Special Ed Teacher; Current Tutor Boys & Girls Club; Volunteer for JFS, ARC, WEST POINT MILITARY ACADEMY, MDSA, BEACON SLOOP CLUB
Location: Montgomery, NY
Twitter handle: @MarZDotes

Beer Wench: Where did you grow up?

MAMA WENCH: RYE, NY (WITH VISITS AND SLEEPOVERS AT GRANDMA’S IN NYC)

Did you parents drink beer?

NOT THAT I RECALL, MAYBE AT A METS GAME, BUT THEY WERE SERIOUS SCOTCH AND MARTINI DRINKERS! (NONE OF THE FRILLY-STYLE MARTINIS OF TODAY, STRAIGHT LIQUOR UP OR ON THE ROCKS)

What kind of beers did you have in your house growing up?

THE NEIGHBORS (schaefer brewing co. of brooklyn) HAD AN ENDLESS TAP OF SCHAEFER’S, BUT I DON’T EVER REMEMBER BEER IN OUR HOUSE, EXCEPT WHEN MY BROTHER AND I HAD PARITES.

Mama Wench in High School

Can you remember your first beer experience?

OURS WAS A WELL-STOCKED, FULLY SUPPLIED HOUSE OF ANY KIND OF LIQUOR IMAGINABLE, WINE, TOO, BUT NO BEER.

What beer was it and did you like it?

I HAD A SENSITIVE PALATE, WAS SERVED FRENCH AND ITALIAN WINES AT SUNDAY SUPPERS FROM A VERY EARLY AGE, DESPISED THEM, BUT WAS EXPECTED TO DRINK IT NONE-THE-LESS. BEER CAME ALONG AT TEEN PARTIES. THE DRINKING AGE WAS 18, SO I WAS FREQUENTING LOCAL BARS AND PARTIES AT 15 GOING ON 16. MY NEIGHBORS WERE FROM THE SCHAEFER FAMILY, AN NYC BREWERY, SO I DRANK THAT BY DEFAULT. IT WAS COOL TO DRINK MOLSEN AND St. PAULIE GIRL. THEN A GUY WE KNEW WHO DROVE A VW VAN BROUGHT BACK A FULL VAN OF COORS (A BEER YOU COULDN’T YET GET IN NY). WE THOUGHT THAT WAS COOL BECAUSE IT WAS ILLEGAL! BUT LIKE MY PARENTS, I LIKED THE HARD STUFF!

THEN I WENT TO COLLEGE IN BOSTON AND DISCOVERED GUINNESS. THOUGHT IT TASTED LIKE THE BARROOM FLOOR. I STUCK WITH VODKA AND GRAPEFRUIT THROUGHOUT COLLEGE, (or whatever yellow fuzz water was being served for happy hour). IT WASN’T UNTIL I GOT MARRIED DID I BEGIN TO ACTUALLY DEVELOP A TASTE FOR BEER. WEEKEND COLLEGE (OSU) FOOTBALL GAMES WITH SPATEN or GROLSCH (partly because the bottles were so much fun) BEER. PLAYING GOLF AND WAITING FOR THE BEER CART FOR A COLD ONE (I think there may have been a Heineken phase). THEN I BEGAN TRYING OTHER BEERS. FELL IN LOVE WITH KILLIANS RED AND MY FAVE (AT THE TIME), SAM ADAMS.

La Familia de Wench (Mom, Sis, Dad)

Currently, what is your favorite style of beer to drink?

I ADORE BISON ORGANIC’S HONEY BASIL AND CHOCOLATE STOUT, BUT SINCE I CAN’T GET THEM IN NY YET, I TRY TO ORDER WHATEVER IS LOCALLY BREWED. MOST RECENTLY I HAD CAPTAIN LAWRENCE WIT AND KEEGAN ALE’S MOTHER’S MILK STOUT. MY (BEER) PALATE HAS NOT YET DEVELOPED A SENSE FOR A TRUE FAVORITE STYLE. I ENJOY WHAT I AM HAVING AT THE TIME.

What are some of your favorite beers and breweries to imbibe?What are some of your favorite bars to enjoy beer at?

I AM A TRUE BELIEVER IN SUPPORTING LOCAL BUSINESS, SO WHENEVER THERE’S A NEW PLACE OPENING UP, OR A TASTING OR FESTIVAL, I’M THERE TO SUPPORT IT. WE HAVE A NEW PLACE IN NEWBURGH, NEWGURGH BREWING COMPANY, THAT’S JUST STARTING UP, AND I’M LOOKING FORWARD TO TRYING IT OUT. THERE ARE TWO GREAT SPOTS TO HIT AFTER A DAYS HIKING IN THE GUNKS, THE MOUNTAIN BRAUHOUSE AND THE GILDED OTTER. THE FORMER SERVES LOCAL BEERS AND THE LATTER IS A BREWPUB. IN THE SUMMERTIME, THE GILDED OTTER SERVES BLUEBERRY BEER WITH FRESH PICKED BERRIES FROM THE AREA- THAT’S ONE OF MY ALL TIME FAVORITES. IT’S A PACKAGE DEAL: PURPLE BEER, RESTAURANT WITH A VIEW, A DAYS HIKE OR ROUND OF GOLF, AND GOOD FRIENDS.

Christmas Morning

When shopping for beer, what do you look for?

I LOOK TO SEE WHERE IT IS BREWED, AND I LOOK AT THE PACKAGING. I’VE ALWAYS BEEN A SUCKER FOR CREATIVE PACKAGING.

Have you visited any breweries? If so, where have you visited and what are some of your fondest memories?

ONE OF MY GREATEST MEMORIES IS WHEN I WENT TO CAPTAIN LAWRENCE AND TOLD THEM I WAS THE BEER WENCH’S MOTHER, AND THEY THOUGHT I WAS COOL ENOUGH TO HAVE MY PICTURE TAKEN WITH THEM AT THE TAP! I TRY TO VISIT A BREWERY (AND WINERY) ON EVERY VACATION, ANYWHERE FROM MAINE TO CALIFORNIA, AND IN BETWEEN. THERE’S EVEN ONE IN THE USVI, ST. JOHN’S BREWERS, THAT I PLAN TO VISIT IN DECEMBER!

Your family has an interesting history will alcohol, care to dish the dirt?

MY GRANDFATHER WAS A BOOTLEGGER AND SPEAKEASY OPERATOR IN NYC DURING PROHIBITION. HE WAS ABLE TO RUN HIS BUSINESS BECAUSE HE PROVIDED PURE ALCOHOL FOR THE HOSPITAL (AND HE WAS AN IRISHMAN AS WERE MOST OF THE NYPD IN THOSE DAYS).

Familia de Wench & Friends

Questions regarding your daughter…. The Wench….

When you were pregnant with The Wench, your doctor told you that it was okay to consume a small quantity of beer. Can you elaborate on this story more?

THAT QUESTION IS A BIT MISINFORMED. PREGNANT AND WELL OVERDUE IN MY 42ND WEEK WITH THE WENCH, AND UNABLE TO PLAY AT THE SOFTBALL/KEG GAME, I WAS INFORMED THAT A BEER WOULD RELAX ME AND PERHAPS BRING ON CONTRACTIONS. SO I DRANK, FOR THE FIRST TIME DURING THE PREGNANCY, 2 BEERS OVER THE COURSE OF 4 HOURS. YEP, LESS THAN 24 HOURS LATER, I WENT INTO LABOR. IT WAS ACTUALLY DURING THE NURSING STAGE OF THE WENCH’S INFANCY THAT I WAS INFORMED THAT 1/2 A BEER WOULD ENRICH THE BREAST MILK (THE YEAST WAS THE IMPORTANT INGREDIENT, THEREFORE, IT WAS RECOMENDED THAT I CONSUME IMPORTED BEER). SO, I DRANK 1/2 A BEER AND LEFT THE REMAINING 1/2 CAN OF WARM BEER FOR MY HUSBAND. NOT EVERY DAY. JUST ONCE IN A WHILE.

So is the rumor true? Did beer induce your labor with The Wench?

I WAS 42 WEEKS PREGANANT. THE WENCH WAS GONNA COME OUT ANY MOMENT. DID THE BEER INDUCE LABOR? HECK, IT MAKES A GREAT STORY IF YOU’RE THE BEER WENCH!

Mama & Papa Wench

Talk about your husband’s (aka Papa Wench’s) relationship with beer.

PAPA WENCH IS A GERMAN AND DRINKS GERMAN BEER. END OF STORY. (To elaborate: Papa Wench is a very stubborn and picky man who knows what he likes and knows what he doesn’t like. Geoff has been and will always be a very loyal Spaten drinker — he even brings it to other people’s parties. When he isn’t drinking Spaten, Geoff prefers to drink other German beers as well as Scottish and English styles).

When your daughter and her friends were finally old enough to drink beer, you made fun of her friends for buying “piss beer” — care to elaborate on this?

ANY AND ALL LIGHT BEERS = YUK. FAKE BEER. NEAR BEER. PISS BEER. WASTE-OF-TIME BEER.

ONLY FOR MY NEIGHBORS, AND AT GREAT PAIN, DID I SERVE THAT STUFF IN THE SILVER CAN. BUT NOW THAT MY NEIGHBORS KNOW ME, I ONLY SERVE QUALITY, CRAFT BEER AND THEY LOOK FORWARD TO IT!

Mama Wench & Best Friend, Laurie

You and your husband worked very hard to put your daughter through college. How did you feel when she decided to “throw” her two degrees away to become a vagabond beer blogger in pursuit of a career in beer?

WE SUPPORT HER 100%. WE DO NOT FEEL SHE THREW AWAY ANYTHING! SHE WORKED HARD ALL FOUR YEARS OF COLLEGE AND IS FREE TO TAKE WHATEVER PATH IN LIFE SHE WISHES TO FOLLOW. WE ARE VERY PROUD OF ALL SHE HAS ACCOMPLISHED ALREADY AND ENJOY WATCHING HER PROGRESS TOWARDS HER GOALS.

Are there any moments where you felt particularly proud to have The Wench as your daughter?

EVERY MOMENT, EVERY BREATH.

FROM HER CONCEPTION TO BIRTH, TO HER FIRST STEP AT NINE MONTHS, TO HER MONKEY BAR PULL-UPS, TO HER GIRL SCOUT BADGES, TO HER SWIMMING AND TRACK ACCOMPLISHMENTS, TO HER 5TH GRADE CLASS PRESIDENCY, TO HER BEING THE BEST BIG SISTER, TO HER ACADEMIC ACCOMPLISHMENTS, TO HER INDEPENDENCE, TO HER PERSEVERANCE, TO HER STUBBORNNESS, AND RIGHT ON UP TO HER MARRIAGE.

Like mother....like daughter?

Has anything cool happened to you as a result of your daughter being The Wench?

LOTS OF TIMES, BECAUSE I ALWAYS BRAG ABOUT IT. AT KENNEDY AIRPORT, SOME YOUNG EYE CANDY BOUGHT ME A DRINK. I’VE HAD MY PICURE TAKEN BECAUSE OF IT. IT WAS ANNOUNCED ON THE LOCAL RADIO STATION WHEN I WON TICKETS TO THE BEER FESTIVAL (I PLUGGED IT). I THROW HER NAME AROUND AT EVENTS LIKE A PEACOCK PLUMES ITS FEATHERS WHILE MATING. BIG, PROUD CHEST.

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Special thanks to my mom!! I would never have been able to do any of this with out her endless support and undying love over all these years! I love you, Mom!! XOXO!!

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 quick starter 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 realty.

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?

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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.

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

Big news in the beer industry just hit the stands today: Independence Brewing Company, the only craft brewery in India owned and operated by a craft brewer, has partnered with Stone Brewing Co.’s CEO and Cofounder, Greg Koch, to bring independence from boring, yellow fizzy beers to the emerging beer connoisseurs in India.

This is big news in the world of craft beer. It is encouraging and exciting to see more and more countries outside of the “Western World“embrace and celebrate craft beer. Hopefully, IBC’s presence in the Indian craft beer market will help to ignite a craft beer revolution across the entire country — inspiring more breweries to open and more craft breweries to export to India.

Upon receiving this news, I approached the owners for more information, and I am honored to say that they gave me an exclusive interview to coincide with the announcement, which will follow this post shortly.

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OFFICIAL PRESS RELEASE

April 29th, 2012.  Independence Brewing Company (IBC) is a new brewing venture founded by Shailly Bist and Avanish Vellanki to bring genuine craft brewing to India.  With an aim to offer Indians something other than the yellow, fizzy, industrial lagers that have become a fixture in India, IBC hopes to offer a unique array of craft brews across a variety of styles not previously offered in the nation.  IBC brings Independence from Boring Beers!

IBC is also proud to announce the addition of Greg Koch, CEO and Cofounder of Stone Brewing Co., to the team.  Greg will serve as a partner and Chief Advisor to IBC. “I’ve had a chance to visit India and witness first-hand why Avanish and Shailly are so excited, and I have to say I agree with them!  There is tremendous opportunity in India for craft beer.  I also have to say that I’m really excited about these two guys and look forward to helping them bring Independence from boring beers to India!” said Greg Koch.

“We are really excited to work with Greg!” said Avanish Vellanki, Cofounder of IBC.  “We are tremendously honored and moved by Greg’s excitement about India; Greg clearly sees the tremendous opportunity in the country, and we look forward to introducing truly exceptional brews together!”

IBC will set up its first craft pub brewery in the city of Pune, in the state of Maharashtra, India, one of India’s fastest growing technology centers. With a national landscape in which only a handful of beers exist in the nation, and a regulatory environment that has only recently awoken to the microbrewery concept, IBC hopes to bring the extensive and passionate craft brewing culture in the US to India.

IBC will be the only craft brewery in India owned and operated by a craft brewer.  “We are tremendously excited about the opportunity to bring to India something we truly love, and we think Indians will love too – truly exceptional craft beers,” said Shailly Bist, Cofounder & Head Brewer of IBC.  “India has such a rich artisanal culture, and we think it’s about time that IPA had a homecoming!”

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Follow Independence Brewing Company on Facebook and @IndeBrewCo on Twitter.

At any given moment, I could walk into a local grocery store, corner store, or even a gas station and find at least one craft beer option on the shelf.

The amazing growth that the U.S. craft beer industry has experienced over the past few years has, sadly, made many of us American craft beer lovers take it for granted. Especially where I live in Northern California, a region of the country that boasts some of the greatest brewers in the world. Most of my neighborhood bars and restaurants have at least one craft beer, if not only craft beer, on the menu.

But, this is not necessarily the reality outside of California, or even the U.S. Unfortunately, most of the countries in this world (I’m assuming over 90%) have little to no craft beer available in the market, let alone craft breweries. This brings us to India.

Quite ironically, the country known for inspiring the most popular and most brewed category of craft beer — the India Pale Ale — does not boast a thriving craft beer culture. Partially due to its lack of craft breweries, the majority of beer being produced and sold in India is, as one can assume, yellow fizzy macro lagers. Well, until now that is.

In just the past few years, India’s beer industry has experienced a lot of change. Small craft brewpubs have emerged and a few foreign imports, such as Boston Lager, Paulaner and Chimay, have become available in the Indian market — giving Indians a new taste for craft beer and creating a demand for it in the process.

Enter Independence Brewing Company, a new craft beer venture focused on igniting a craft beer revolution in India. Dedicated to offering independence from uninspired, yellow fizzy beers to the emerging beer connoisseurs in India, Independence Brewing Company is the brainchild Avanish Vellanki and Shailendra Bist — two passionate and devoted craft beer geeks with strong ties to India.

What makes IBC’s story so unique, is its support and backing from the illustrious CEO & co-founder one of the U.S. largest and most beloved craft breweries, Stone Brewing Co., Greg Koch. Known as one of the most powerful and strongest voices in craft beer, Greg is not the type to enter into partnerships lightly — especially ventures that involve his greatest love, craft beer. But IBC’s mission struck a chord with Greg, as I am sure it will with other craft beer lovers around the world.

Upon hearing the news surrounding the development of Independence Brewing Company and Greg’s involvement, I reached out to its founders and to Greg to learn more about the project. They granted me an exclusive interview, which I am extremely honored to share with you today. Hopefully, after reading it, many of you will be inspired to get involved in IBC and help to make their amazing dream a reality! Cheers!!!

Shailly & Avanish, Independence Brewing

“Putting the India Back in IPA”

An Exclusive Interview with Avanish Vellanki and Shailendra Bist of Independence Brewing Co.

(with inserts from Greg Koch)

An award winning brewer/ mechanical engineer and a Wall Street investment banker is quite a powerful partnership. How did you two meet?

Shailly: Back in 2010 we were both independently exploring the possibility of starting a brewery in India. One of our common friends, a brewer who recently started a brewery in Singapore, suggested we meet. We met in late 2010 over a couple of beers and it instantly seemed like a great partnership. Over a couple more meetings we decided to join forces and start Independence Brewing Co.

How did you both first get into craft beer?

Avanish: For me, it was about experiencing variety.  I think a person can have water downed lagers for only so long before they start venturing out.  In my view, the craft beer market is the natural evolution of any beer market – people anywhere will want to find variety and greater depth to their brews than the industrial lagers are able to provide.

Shailly: I came to the US in mid 2001 for my masters at Purdue. Had my first craft beer, a pale ale, at a local pub brewery in Lafayette, IN where coincidentally I also met my wife to be! You could say that my two loves affairs started back then.

Shailendra Bist, aka "Shailly"

Every craft beer professional has at least one pinnacle craft beer experience that completely changes his perspective on beer. I refer to this mind-blowing moment as a “craft beer epiphany.” What was your first craft beer epiphany?

Shailly: From the first time I tasted a fresh craft beer I knew I had a special liking for it, but it was all still a little distant. The first time I tasted my own craft brew, an all extract IPA which was not necessarily all that good, it totally changed by connection with beer. I felt like it was a friend I knew intimately.

Avanish: It’s hard for me to identify the “epiphany” moment since I think it was very gradual for me.  At one point, around 2008 when I was in New York, I noticed that if a venue didn’t offer some craft brews on tap, or at least some bottled craft beers, I would push for my group of friends to find another venue.  I personally haven’t had one of the mainstream US lagers in over probably over 5 years.

Why did you choose to build a brewery in India? Why not the U.S.?

Avanish: The obvious reason is that India doesn’t have craft beer.  It was a chance to bring something new to the market of our heritage.  It was really, ultimately, that simple.

But if I were to put my Banker hat on, I would say the US is a mature beer market and while the craft beer segment is growing, there are a ton of players.  With over 2,000 breweries and over 700 breweries preparing to launch, it would be much more difficult to differentiate ourselves, especially related to where the bar is set in India.  In India, there are only 12-15 bottled brands available in the country, with only another 10 or so pub breweries that have just recently been set up.  And that is in a nation that is quadruple that of the US in terms of population.  Again, it was quite clear what needed to be done.

The main goal of Independence Brewing Co. is to provide a variety of fresh, craft brews for the emerging beer connoisseur in India. What is the current beer drinking culture like in India? How is it different from past years?

Shailly: The beer drinking culture is rapidly transforming. There used to be a time where drinking beer was done discreetly and almost no women drank beer.  With rapid economic development and changing social norms beer drinking is becoming common place in any and all social events, sports events etc. This is the reason why beer volume sales are doubling every 3-4 years! Unfortunately all of this beer is industrial lagers. There are 2-3 good brew pubs that have sprung up and a lot of imported craft beers are entering the market as more and more people demand something beyond that yellow fizzy stuff. We hope we can provide locally made awesome craft beer that Indians can enjoy and be proud of.

Why did you choose the name Independence Brewing Company?

Shailly: We started IBC with the singular aim to introduce real craft beer to Indians and do our part in brining Independence from boring beers! to India. Bring independence, from fizzy yellow stuff, to our consumers by offering far superior choices to what’s available currently and make them aware of what real craft beer can be.

Although Indians have moved on, our struggle for independence from foreign rule and our struggle to establish ourselves as a stable forward looking nation still evoke strong emotions. Our name is also an ode to the independent spirit and identity that we have carved out as a nation.

Why did you choose to partner with Greg Koch on this project?

Avanish: Greg’s success with Stone speaks for itself.  To me, outside of the reputation that Stone has, I really appreciate Greg’s love for the craft brewing space and devotion to spreading that message around the world.  But what I most admire about Greg is how he has approached building a brand – Greg used unconventional branding tactics to assemble a very loyal following, and I think there are tremendous lessons in that.  I think his approach with Stone could be used as a case study for almost any business.

Greg Koch: I did?  From my perspective, I just approached the building of Stone and our reputation from the position of a beer geek.  As in, “what, as a beer geek, would I do?”  So, that’s the voice that I’ll be giving to Avanish & Shailly.  And the reason that I agreed to be an Advisor to them is that they too are devoted beer geeks.  I also think they’ve both got great heads on their shoulders.  I’ll be pushing them not to listen to their heads too much, and instead listen to their own inner beer geeks, and to make decisions more from the latter than the former.

Greg Koch, Stone Brewing

What is Greg’s main role with Independence Brewing?

Shailly: Mostly as an Adviser on our brewery operations, brand building and business in general.   



Greg: There’s that “brand building” phrase again! <laugh>  I’ll be giving my best advice all along the way, all the while telling them to ignore everyone and do it THEIR way.  Of course, by “ignore everyone” I really mean “ignore everyone who does not share your vision, but DO listen to advice and perspectives from those who do share you vision.”  My role is in that latter camp.

You also have an extremely experienced adviser on the team. Who is Pradeep Gidwani and what does he bring to the Independence Brewing Co. team?

Avanish: Pradeep is a veteran of the brewing world in India.  And since India is a very nascent culture with regards to the beer market and brewing, Pradeep literally knows everyone in the space.  Although Pradeep’s prior roles were entrenched in the mass market lagers, launching Carlsberg, Tuborg, Palone and Fosters in India, Pradeep is a true connoisseur of craft brews.  Pradeep, like Greg, wants to see Indians embrace craft beer.  It will be tremendously beneficial to have Pradeep’s input as we move forward.

In addition to investors, how else are you raising funds for the brewery?

Shailly: We will be launching a fundraising campaign soon on Kickstarter (crowd funding, www.kickstarter.com) to raise some additional funds. It’s amazing what a lot of people with small contributions can do when they get excited about an idea. We are excited about our campaign; we have a very interesting video on there featuring Greg in it! Greg in his latest fuzzy look! We also have some very cool gifts to give away, many of which are made by traditional craftsmen in India, like a tap handle made using the ancient art of lost wax casting by tribals from Bastar region in India.

Greg: That region is missing a ‘d.’  Oh, and don’t let my “fuzzyness” distract from the message.  Independence Brewing needs support on an important and historic venture.  My beard has got all the support it needs (although maybe I’ll need to start my own Kickstarter campaign so I can afford to replace the razor that I clearly lost).

Have you broken ground on the brewery yet? If not, when do you plan on breaking ground?

Avanish: We will initially be leasing a facility rather than building because of an abundance of existing venues in India that would be a great fit for us.  We would also prefer to use our financial resources to make the best beers we can and find ways to reach as many people as possible.

How big of a system will you be brewing on?

Shailly: We will have a 10hl steam fired brew house with 70hl of fermentation space. We will keep some room for expansion down the line as and when the demand picks up. I can’t wait to start brewing on it! It will be the most well equipped micro brewery in India.

What styles will you be focused on brewing?

Avanish: The goal is to bring to India the diversity of global beer styles.  So we will have quite a variety.  Of course Shailly and I spend the majority of our time drinking American pale ales so the American influence in our beer portfolio will be clear. I, personally, also love the Bavarian Hefs.

Shailly: We like all well made beers, although we can be partial to west coast hop bombs, Belgian triples and British brown porters. Quite frankly starting out we will do an array of styles from a wit to an IPA and slowly we will gravitate to a few core styles. And I am sure the core will have a very Indian identity to it. We will probably never do lagers, though.

Do you have any beer names in the pipeline that you would like to leak to inquiring minds?

Shailly: There are some names but we cannot disclose them at this time. Some very interesting names from our ancient history and then some more contemporary ones. Some names will also reflect our California roots.

Will you be exporting any of your beers to the U.S.?

Avanish: I would love to bring beers to the US, but that’s not in the near-term plans.

What craft brewers, breweries and beers inspire the Independence Brewing Co. team the most?

Shailly: The list is huge! I have been more inspired by home brewers than breweries, but let’s stick to the point, with no particular order:

Brewers

• Vinnie Cilurzo, Russian River Brewing
• Matt Brynildson, Firestone Walker Brewing
• Jerry Vietz, Unibroue

Breweries

• Russian River
• Firestone Walker
• Stone
• Unibroue (sadly taken over by Saporro)
• Abbey Westmalle
• Brasserie Dupont
• Samuel Smith’s
• Three Floyds Brewing

Beers

• RR Pliny (younger and elder), Supplication, Damnation
• Avery Maharaja IPA
• Firestone California Pale, IPA
• Stone IPA, Arrogant Bastard
• Unibroue La Fin Du Monde, Maudite
• Westmalle – Tripel, Dubbel
• Fullers London Porter
• Samuel Smith’s Tadcaster, Oatmeal Stout
• North Coast Brewing Old Rasputin Russian Imperial Stout
• Duchesse de Bourgogne

Avanish: For me, of course Stone is a major influence.  My favorite beer is Stone’s Levitation. For me, the breweries of influence are the one that have great business stories behind it; I love the history behind Brooklyn Brewery and the lessons that Steve Hindy and Tom Potter shared as they experienced the inherent business risks of relying on third-party distributors.  I’m also very impressed with Surly Brewing in Minneapolis, my hometown.

Stone has become famous for its collaboration brews. Since Greg is a big part of Independence Brewing, do you have any plans to collaborate in the near future?

Avanish: In the near-term, I think we are going to have our hands full, but down the road, we would expect collaborations with a variety of brewers to play a large role in our effort to bring craft beer to India.  But honestly, we’ve never asked Greg about that.

Greg:  I’m sure they’ll have plenty of opportunities for great collaborations…eventually.  Once they develop a reputation, craft brewers from other parts of the world will naturally think to themselves “Visiting India and brewing with Avanish & Shailly at Independence Brewing sounds like a really cool idea.”  I know I’ll be doing it at some point, perhaps with someone else from Stone in tow.  That would be really cool.  Also, once the craft brewing industry grows a bit with other entrants doing their own thing in the country, then there will be collaboration possibilities within the country.  It’s a nice thing to think wistfully about, imagining a future where that would be possible in India.  In the meantime however, they’ve got a lot to do and will be focusing on rolling up their sleeves and launching their brewery.

Avanish

What role will social media play in Independence Brewing’s marketing strategy?

Avanish: Social media will play a very large role, but when the time is right.  Shailly and I have a lot of work to do to prepare the business for the future, so over the near-term, we are going to be focused on execution first and foremost.  However, as we move closer to the official opening of the business in India, we promise that we will be quite active in the social media channels.  We hope everyone in the US follows along as we try to foster the craft beer movement in India!

Follow Independence Brewing Company on Facebook and @IndeBrewCo on Twitter.

For fun, if you were a style of beer, what would you be and why?

Shailly: A Saison, easy going but can sneak up on you.

Avanish: Russian River’s Pliny the Elder, because it’s a serious beer.  Shailly always tells me I need to loosen up!

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

Shailly: History, passion and innovation in a glass.

Avanish: To me, craft beer is a brew that has extravagant simplicity… where to truly appreciate it, it requires a small degree of concentration but, at the same time, it hits you with a composition that is much more than the sum of its parts.

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Special thanks to Avanish, Shailly and Greg for taking time out of their busy schedules to answer my questions. I wish the best of luck to all of you, and on behalf of craft beers lovers everywhere, I raise a toast in your honor! Cheers!!

Whereas I don’t always believe that women need to segregate themselves from the men in the craft beer industry through the creation of gender-based organizations and groups, I do believe that the women in the industry do deserve to be celebrated. While there are so many more women in the industry that I would have loved to have highlighted, I have narrowed down the top 10 Amazing Women in Craft Beer that I personally think every craft beer lover should know and follow.

Please note that this list is based on my personal opinions and relationships with these women, and is therefore extremely biased. Nonetheless, these are all very important women who have already and continue to make a huge impact on the beautiful world of craft beer. Also note that the order of the women on the list does not signify ranking, it is merely a listing. Cheers!

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Photo: CraftBeer.com

1. Julia Herz

Craft Beer Program Director, Brewer’s Association

Biographical Snapshot: Julia Herz is orchestrator of Craft Beer Muses, CraftBeer.com’s outlet for furthering the craft beer conversation. As the Craft Beer Program Director Brewers Association (BA) and Publisher of CraftBeer.com, Julia serves as an advocate for and educator about U.S. craft brewers, and is a key spokesperson for the BA.

Julia is a BJCP beer judge, award-winning homebrewer, a Certified Cicerone® and leader of American Craft Beer Week. Her areas of expertise include: resources and education on craft beer, general statistics on the craft brewer segment, beer styles and trends plus craft beer and food pairing. She has been featured by the Food Network ‘Unwrapped’ Series, interviewed on Public Radio, Sirius/XM, CNBC Squawk Box, Fox News and hundreds of other media outlets. Julia is a graduate of University of South Florida and previously worked at CNN in Washington D.C.

Why Julia is a Rockstar: Julia is the epiphany of the term “craft beer advocate” — regardless of gender. Julia is arguably the strongest voice of the craft beer industry. Her passion, drive and knowledge is extremely inspiring. She has, hands down, one of the best palates I’ve ever seen in my life. If there is one person in the craft beer community that I aspire to be like the most, man or woman, it is Julia.

Follow Julia on Twitter: @HerzMuses

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Photo: TeriFahrendorf.com

2. Teri Fahrendorf

Brewmaster, Road Brewer, Founder of Pink Boots Society

Biographical Snapshot: Teri is the second woman brewmaster in the history of American craft beer. She was the first woman brewmaster at both a California craft brewery and at an Oregon craft brewery. Her extensive brewing experience includes Sieben’s River North Brewpub in Chicago; Golden Gate Brewing Company in Berkeley, California; Triple Rock Brewing Company in Berkeley, California; and Steelhead Brewing Company‘s five locations in Oregon and California. Teri has won a total of eights medals in the Great American Beer Festival competition.

Teri is currently the President of the Pink Boots Society, an international charitable trade organization created to inspire, encourage, and empower women to become professionals in the Beer Industry. Teri also boasts experience as a technical speaker at many beer industry conferences, and has written technical articles for brewing trade magazines and books. Teri is a graduate of the Siebel Institute of Brewing Technology in Chicago, where she was voted Class President; the first woman class president in Siebel’s history. Teri also has a Bachelors of Business Administration from the University of Wisconsin.

Why Teri is a Rockstar: When Teri first started brewing professionally in 1989, there were virtually no women working in breweries. Now, as a result of her efforts with the Pink Boots Society, every major and most of the smaller craft breweries in the country have at least one woman on the team. I have yet to meet her in person, but I look forward to that day!

Follow Pink Boots on Twitter: @PinkBootsBeer

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Photo: Facebook

3. Lucy Saunders

Owner, F&B Communications LLC

Biographical Snapshot: Lucy is a writer (newspapers, magazines and books) and educator primarily focused on food & beer pairings, cooking with beer, and environmentalism in the beer industry. She is the author of five cookbooks including Cooking with Beer,Grilling with Beer,and The Best of American Beer & Food. Lucy was one of three women who contributed to Beer Hunter, Whisky Chaser — an international collection of essays honoring the famous beer & whiskey writer, Michael Jackson. Lucy is also an instructor at the Siebel Institute on Beer & Food.

In addition to her writings, Lucy is the organizer of the Great Lakes Water Conservation Conference for craft brewers and policy makers as well as a speaker on sustainability topics in brewing. Lucy is a graduate of the Siebel Institute’s Sensory Evaluation course, and trained in baking and pastry at the Cooking and Hospitality Institute of Chicago. She also graduated from Hamilton University with a Bachelors degree in English Literature.

Why Lucy is a Rockstar: Not only is Lucy a pioneer in the world of food & beer, but I also consider her to be a beloved mentor, trusted friend and respected colleague. Ever since I met her (roughly 4 years ago), Lucy has taken me under her wing and has been one of my greatest supporters. She is one of the most intelligent, passionate and kindest people I have ever met. I have learned so much and have so much more to learn from Lucy.

Follow Lucy on Twitter: @lucybeercook & @GLWater

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Photo: Facebook

4. Wendy Littlefield

Co-Founder, Vanberg & DeWulf

Biographical Snapshot: Founded in 1982 by Wendy Littlefield and her husband Don, Vanberg & DeWulf pioneered the importation of artisan ales from Belgium. From 1997 to 2003, Wendy and her husband Don co-founded and ran Brewery Ommegang, the first brewery to produce cork-finished, bottle conditioned Belgian style beers in America. Wendy was the first American woman inducted into the Belgian Brewers Guild in its more than 500 year history.

Wendy is also the founder of Pi Group, a marketing consulting firm with special interest in women’s issues, girls’ education, widening participation for minorities, sustainable dining on campus – and how non-profits can use social networking to advance their causes. She graduated magna cum laude from Yale University with a Bachelors degree in Architectural History.

Why Wendy is a Rockstar: As fate would have it, I met Wendy the very same day I met Lucy (above) — a pinnacle moment in my life as a female beer blogger and aspiring beer professional. Wendy’s resume is quite possibly the most impressive of all the women in the craft beer industry. If anyone should be deemed the first woman pioneer of craft beer in the U.S., Wendy gets my vote. I’m proud to call her a friend and mentor. I look forward to the day when I can join in on one her adventures in Belgium.

Follow Wendy on Twitter: @belgianexpert

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Photo: Discovery.com

5. Mariah Calagione

Vice President/ Marketing, Dogfish Head Brewery

Biographical Snapshot: Considered the right-side of the brain inside the workings of Dogfish Head, Mariah is not just Sam’s wife, but an integral part of the Dogfish Head team. After supporting her husband with an actual paycheck for the first few years, Mariah joined the Dogfish Head team full-time in 1997. As Vice President, Mariah works with the marketing, web, merchandise, tour and community teams. She also oversees all the social media marketing done by Dogfish.

Prior to and during the beginning of Dogfish Head’s development, she was Director at WBOC-TV, a CBS affiliate based in Maryland. Mariah graduated with a Bachelors in Public Policy from Brown University.

Why Mariah is a Rockstar: Mariah is living proof that behind every great man is an even greater woman (no offense Sam). In my eyes, Mariah is the glue that holds Dogfish Head’s core together. She is one of the brilliant minds behind Dogfish Head’s creative and innovative marketing. Under Mariah’s leadership, Dogfish Head has emerged as one of the, if not the, most influential craft beer brands on social media. She is also one of the biggest supporters of beer bloggers, and I am honored to call her a friend!

Follow Mariah on Twitter: @dogfishbeer

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Photo: Entrepreneur Magazine

6. Kim Jordan

CEO & President, New Belgium Brewing

Biographical Snapshot: As CEO and President of New Belgium Brewing, Kim is active in day-to-day sales, Branding, and Organizational Development aspects of the business with a huge focus on mid-range and long-range strategical development. She cultivated her passion for social work, the environment and community to develop one of the fastest growing craft breweries in the U.S. Under her leadership, New Belgium boasts a healthy internal culture with progressive policies such as employee-ownership, open book management and philanthropic giving. She negotiated New Belgium’s transition to wind powered electricity through an employee vote and as over seen the implementation of Colorado’s largest private solar array at the Fort Collins facility.

In her twenty years as an entrepreneur, Kim has spoken to thousands of people in the business, nonprofit and academic worlds about how to create a vibrant and rewarding work culture that enhances the bottom line. Kim graduated from Colorado State University with a Master’s Degree in Social Work. Her early work included being an advocate for women’s rights and family health at Project Self Sufficiency.

Why Kim is a Rockstar: Kim is one of the most powerful women in craft beer. As the third largest craft brewery in the U.S., New Belgium changing the way craft beer is perceived and consumed in the marketplace. Kim is also driving major change in policy and brewing operations across the world. But don’t let her success and notoriety intimidate, Kim is an extremely down to earth, very approachable woman.

Follow New Belgium on Twitter: @newbelgium

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Photo: Facebook

7. Lisa Morrison

Author, Craft Beers of the Pacific Northwest

Biographical Snapshot: Known amongst the craft beer community as The Beer Goddess, Lisa is a Portland-based freelance beer writer, published author, beer instructor, beer judge and general crusader for the craft beer movement. Her freelance writing work includes: the Brewers Association’s New Brewer, Celebrator Beer News, Northwest Brewing News and more. Lisa is also the host of Beer O’Clock, a radio program on Newsradio 101 FM KXL connecting beer lovers from around the world to the best in great beer through exclusive interviews, brews news, event listings, and tasting notes, etc.

Lisa is also the author of Craft Beers of the Pacific Northwest, the first book in more than a decade that brings beer lovers the very best insider information on the best places to source Northwest beer. Lisa graduated Colorado State University with a degree in Technical Journalism.

Why Lisa is a Rockstar: As one of the first modern-day female beer writers, Lisa has helped to forge the path for beer writer a bloggers, both male and female alike. She is a staple and a figure in her local Portland beer scene, actively supporting her local watering holes, breweries, fellow beer writers and bloggers. Lisa is one of the kindest women I have ever met, and I’m truly honored to call her a friend.

Follow Lisa on Twitter: @TheBeerGoddess

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Photo: Jon Weber, BeerObsessed.com

8. Nicole Erny

Exam Manager, Cicerone Certification Program

Biographical Snapshot: By far the youngest on this list, Nicole Erny was recently crowned the first woman Master Cicerone, and is one of four people in the world to claim the title. Her main responsibilities at the Cicerone Certification Program include planning and managing all aspects of the Certified Cicerone Exam; leading trainings for distributors, brewery sales teams, and other groups of beer industry professionals; Administering the Cicerone Exam at various locations throughout the US and beyond.

As a native Northern Californian with a special focus on Belgian beer, Nicole has created fantastic beer menus and formulated pairings that have captured the interest of beer drinkers from novice to expert. She has a Bachelor’s Degree,Interdisciplinary Humanities with emphasis in Media Studies from New College of California.

Why Nicole is a Rockstar: As someone who is lucky enough to live in Nicole’s neck of the world, I can attest to her super-human tasting powers and ridiculously vast knowledge of beer. When I first met Nicole, as she was tending bar at The Trapist in Oakalnd, I knew right away that she was destined for great things in beer. I’ve had the honor of taking the Certified Cicerone Exam under her management, and have experienced her training first hand. She is one of the most energetic women in the industry, and I’m really excited to see what she accomplishes in the coming years!!

Follow Nicole on Twitter: @Beer_Muse

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Photo: Melissa Cole

9. Melissa Cole

Author, Let Me Tell You About Beer

Biographical Snapshot: Melissa is an expert beer writer, beer event organizer, bar staff training and corporate events. Melissa Cole is also the founder and author of the popular UK beer blog, Taking the Beard Out of Beer. Melissa has been invited to judge at beer competitions from London to Italy and Amsterdam to America, having built a reputation as having a fine palate and fun approach to all things brewed. She is lead partner in London’s only dedicated beer tasting business, lovebeer@borough in Borough Market.

Melissa recently published her début book on beer, Let Me Tell You About Beer. She is also London’s leading exponent of corporate tastings and beer experiences, with everything from 10 cover high-end beer matched dinners for senior executives of blue chip companies to themed canape receptions for 300 delegates under her belt. Melissa was also named one of the Most Powerful Women in the Drinks Industry by Channel4 Food.

Why Melissa is a Rockstar: The percentage of women beer drinkers in the UK is pathetically low. So much so, that mega-corporations have targeted the alcohol loving women of the UK with horrible marketing gimmicks like clear beer. Through her writing, speaking engagements, and event planning, Melissa has made it her mission to educate women in the UK about craft beer. She is a friend that I frequently enjoy standing next to on a virtual soap box, using our blogs and Twitter voices to inspire change in the beer community.

Follow Melissa on Twitter: @MelissaCole

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Photo: ryan tillotson

10. Gwen Conley

Quality Assurance Manager, Lost Abbey

Biographical Snapshot: Gwen got her start in the beer biz as microbiologist for Coors in Golden, Colorado. She left Coors to work for the Ball Corporation, where she went through their sensory training program and became an expert on how colors, aromas, and flavors work together to create sensory experiences. After that, Gwen took her experience to Flying Dog, where she managed their QA efforts and conducted educational programs in beer and food pairings.

Gwen is currently manages the brewing and production processes at Lost Abbey where she is “putting all that fancy science equipment in the lab to work”. She also oversees Lost Abbey’s sensory sessions and assists in production of its much sought after barrel blends. Gwen is an instructor at the American Brewers Guild, instructing aspiring brewers on the subjects of Quality and Microbiology. She graduated the University of Colorado with a Bachelor’s Degree in Biology.

Why Gwen is a Rockstar: Picture the phrase: Kicking ass and taking names — that is Gwen. Gwen is quite possibly the most badass woman in the craft beer world. Although extremely fun and sociable, Gwen is one tough and serious chick when it comes to the quality of beer. Her lab work is changing the landscape of beer, one microorganism at a time. But don’t let her geeky science background fool you, Gwen definitely knows how to have a good time

Follow Gwen on Twitter: @sensorygoddess

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 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 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!

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

If I had a dollar for every person that asked me to re-post an infographic or post a link to an article on my site, let’s just say I’d have a lot of dollars. But, from time to time, I find that some of the infographics are worth sharing. When done right, info graphics can be educational, colorful and rather entertaining — especially for those who might be unfamiliar with or new to a subject, such as craft beer.

Stumbled across this one from FrugalDad.com, and found it playful and interesting. Cheers!

Source: FrugalDad.com

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.

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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!

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