Frank Lassandrello of Broad Shouders Brewing
(Editor’s Note: This is part of a series in which we scoured the country to find 30 innovative brewers and beer professionals under 30 years old, each of whom hopes to further the scope and breadth of the American craft beer scene.)
Frank Lassandrello, 30
Owner and Brewer
Chicago, IL
All About Beer: Tell us about your brewery.
Frank Lassandrello: Broad Shoulders Brewing is a small production facility with a taproom. We will be making two year-round beers, a 4% ABV session lager and a 6% ABV India Pale Lager. Our goal is to make accessible beers.
How did you first get into brewing?
I first started homebrewing when I was 19 with my best friend in the kitchen of our college apartment. I went to Green Mountain College in Poultney, Vermont, and the homebrew guy wouldn’t sell us beer but he did sell us the ingredients to make our own.
What was the first beer you ever brewed and where did you do it?
The first beer that we brewed was an extract IPA. I remember it being extremely undrinkable, but we finished every drop.
What’s your favorite beer style?
My favorite beer styles are continental lagers in general and pilsners in particular.
Do you have a mentor in the brewing world?
Mary Pellettieri was the QA/QC manager at Goose Island while I worked there. She taught me everything I know about sensory analysis and yeast management. These aspects of the process quickly became my favorite parts of brewing.
What inspires you when you’re brewing?
I draw inspiration from my palate. (Research and development) is very important, and I always try to find a way to make my beers unique.
What do you attribute to your success?
To be a successful brewer you need a solid work ethic, patience, and a little good luck along the way.
What do you think drives the popularity of craft beer?
Regionalism plays a huge role in the success of craft beer. Support your local brewer!
In general, how do you think the next generation of brewers will shake up the craft beer world?
I think there will always be plenty of new things to explore. I’m betting that drinkability will make a strong come back in the years to come.
In particular, how will you contribute to that shake up?
I hope to continue what’s been done before me, which is to continue to introduce new people to craft beer. It’s important to me to brew beer that many drinkers can enjoy.
Last one: Cascadian dark Ale or black IPA?
It’s black IPA in the Midwest.
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