John Bedard has become the go-to brewery architect in Brooklyn, with projects from Threes, Kings County Brewing Collective, Grimm, and more making up nearly half of his current portfolio.
Determined to connect farmers and brewers, third-generation hops farmer John Segal rebuilt his family’s business—the first to commercially cultivate Cascades.
Marley Rall opened The Brewmaster’s Bakery and Taproom to serve beer from Seattle-area breweries alongside baked goods she makes with their spent grain.
Bart Watson is the Brewers Association numbers guy, hired in 2013 as its chief economist. When the association issues a press release announcing the total number of US breweries has reached an all-time high in 2015, he is the spokesman quoted.
When Saffell and Walters had the idea for Foeder Crafters of America, they didn’t really know much about foeders, large oak tanks built for wineries but coveted by breweries such as Rodenbach in Belgium, New Belgium in Colorado, and now a growing number of smaller American breweries intent on making sour beers.
Formerly a microbiologist at Johnson & Johnson, GlaxoSmithKline and Aventis, East Coast Yeast’s Al Buck got into beer the same way many homebrewers do: with a kit.
Set foot inside Riverbend Malt House in Asheville, N.C., and it’s clear that the maltster has a similar role to the brewer’s. While employees who work at large malt houses may see grain move at the push of a button, at Riverbend much is still human-powered.