Michael Steffing of Jester King Craft Brewery

(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.)

Michael Steffing, 28

Co-founder

Jester King Craft Brewery

Austin, TX

All About Beer: Tell us about your brewery.

Jester King is a small, authentic farmhouse brewery in the Texas Hill Country, on the outskirts of Austin. When we talk about farmhouse brewing, we’re referring not only to our rustic location, but also to the type of brewing that we do, which involves using intentionally slow and inefficient methods to make very dry, complex, yeast-driven beers, including a range of sour and wild beers.

How did you first get into brewing?

In 2009—I was 24—I quit my job (finance, yawn) and moved in with my brother Jeff in Austin. Our intention was to cobble together the tanks, pumps, pipes, and hoses necessary to make beer for a living. In between fundraising and equipment hunting, I learned the mechanics of brewing, five gallons at a time. While building the brewery we met Ron Extract, who was importing beers into the United States from small producers, mainly in Europe. Ron helped open our eyes to the vastness of beer. Now, as a partner in the business, Ron continues to help shape Jester King as a company committed to artisan technique. We still have a lot to learn about beer. Every day we learn something new about beer. And when we’re stumped there’s a global community of small brewers we can turn to for help!

What was the first beer you ever brewed and where did you do it?

A predecessor to Das Wunderkind! Other than making the beer 100 percent organic, not much has changed with the malt or hop bills. Like a lot of small businesses, we worked on our prototypes in the garage, to the amusement and bewilderment of our neighbors.

What’s your favorite beer style?

We tend to think less about style than about character. Whether we’re talking about Franco-Belgian farmhouse ales, Franconian lager, English bitter, Czech pilsner, etc., we all tend to like beers that are dry, subtle, and sophisticated. We’re also big fans of flavorful session beers.

Do you have a mentor in the brewing world?

Yes, we regularly seek advice from a number of forthcoming brewers. Ron Jeffries, Vinnie Cilurzo, Chad Yakobson and Yvan De Baets are a few that come to mind. Brad Farbstein from Real Ale basically taught us how to build a brewery.

What inspires you when you’re brewing?

We draw a good deal of inspiration from beers that we love and especially from some of the truly amazing beers that we’ve been lucky enough to sample from small, artisan brewers around the world. But we’ve also drawn inspiration from other corners of the culinary universe. We’re constantly exploring flavors, and looking for interesting combinations that we think might translate well to our beers. Some of our beers have also drawn inspiration from music and other art forms. In a broader sense, what really inspires us is the desire to make something original and beautiful, and to make each batch of beer that we brew a little better than the last.

What do you attribute to your success?

We consider ourselves very fortunate to have received the amount of recognition that we have during the short time that we’ve been operating. It’s definitely taken a lot of hard work to get to where we are, and will take a good deal more to get to where we want to be.

What do you think drives the popularity of craft beer?

People are realizing more than ever that beer isn’t a monolithic, one-size-fits-all commodity that’s made at a centralized plant and shipped around the country. Once you realize that beer is a world of flavor, creativity and diversity to be explored, there’s no turning back. Strange legal aberrations like Prohibition (and its aftermath) and mass-marketing by giant players can only totally dominate for so long. Eventually, we were bound to see a return to the way beer used to be in the United States.

In general, how do you think the next generation of brewers will shake up the craft beer world?

I think we’re going to see more and more brewers starting to move away from big, over the top flavors and focusing on a more subtle, sophisticated approach. Along with this, I also think we’ll see an increased interest in flavorful session beers.

In particular, how will you contribute to that shake up?

We’ll continue to do our best to present beers that are dry, complex, and balanced, and will continue to expand the lower ABV end of our range.

Last one: Cascadian dark ale or black IPA?

Will gladly drink either, as long it’s tasty and well made.

In honor of our 30 Under 30 list, we’re giving away free issues of All About Beer Magazine. Learn how to get your free issue.

Ian VanGundy of Lonerider Brewing Co.

(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.)

Ian VanGundy, 27

Head Brewer

Lonerider Brewing Co.

Raleigh, NC

All About Beer: Tell us about your brewery.

Ian VanGundy: Lonerider opened the doors in January, 2009. It was started by three guys who worked together at Cisco. I graduated from Siebel Institute’s World Brewing Academy in the fall of 2008 and joined Lonerider just before the grand opening. I have been in charge of the brewing program ever since. Our portfolio consists mostly of malt- and yeast-focused styles, which are always brewed to the robust side of the style spectrum. The images associated with the beers are as robust as the recipes, as we create a tough outlaw character to represent each beer. We have grown rapidly, each year doubling our production. We are expanding our portfolio with more special releases and expanding our team with hard working creative people.

How did you first get into brewing?

My family and neighbors drank imports, craft beer and homebrew when I was a kid. The exposure was at a young age. By the time I was 18, I was well versed in breweries and beer styles. Around that time, I brought a couple cases of assorted craft beers to a week-long vacation on the lake with the family. My uncle, who was a bit surprised by my taste in beer at such a young age, divulged to me all that he knew about homebrewing one evening on the boat. A few months later he asked me if I wanted his brewing equipment and I took him up on it. I let the equipment sit in the corner of my apartment as I obsessed over brewing literature until I was ready to give it a try. I got hooked and brewed so much the local homebrew shop owner offered me a job while I was buying ingredients. I had to wait to turn 21 to start working there. I worked at the shop until I was 23 when I attended Siebel and joined Lonerider.

What was the first beer you ever brewed and where did you do it?

The first beer I brewed was a Bohemian pilsner. I brewed it in a one-bedroom apartment while I was attending Appalachian State University. I made sure that all my technical targets were met, and I think it would have been a decent beer but I followed a recipe that told me to crash-cool the carboy after four days. There was no mention in the recipe about reaching terminal gravity before cold-crashing, so I took it down to low 30s while it was actively fermenting. Doh! Warming it up didn’t really help so a couple days later I brewed an American pale ale that turned out great. A little too great, that’s why I’m here now!

What’s your favorite beer style?

I prefer to look at beer objectively and judge each beer to how well it meets its intentions. This practice has almost disconnected me from personal preference, but maybe not completely. I appreciate styles that showcase all of beer’s wonderful ingredients with balance and good drinkability. So, maybe Bohemian pilsner for a lager and ESB for an ale.

Do you have a mentor in the brewing world?

Yeah. Everyone I know in the brewing world.

What inspires you when you’re brewing?

Knowing that this is only the beginning. Things are just getting better and better for Lonerider and the local beer scene. Also, it’s the only job I’ve had where I don’t keep looking at the clock while I’m working. That’s a big quality of life achievement for me.

What do you attribute to your success?

Passion, a natural attention to detail and my parents’ support. Oh, and my girlfriend that sold all my beer for two years.

What do you think drives the popularity of craft beer?

I like to think it’s the flavors that brewers work so hard to make. But the local aspects of knowing it’s made in your hometown by a team of people in your community, as well as all the cool beer events that bring the community together both play a role. The fun, goofy, sometimes edgy marketing doesn’t hurt either. I think it makes people feel good, like freedom may actually exist. As I say a lot, good beer doesn’t sell itself.

In general, how do you think the next generation of brewers will shake up the craft beer world?

That’s a tough one. My fantasy world pictures way more breweries producing an increasingly high level of quality and chomping into the 90 percent macro beer sales until everyone’s happy and successful making lots of interesting beers while barely keeping up with demand. Although, there are some more pessimistic opinions out there with points that are hard to ignore. I guess we will just have to wait and see.

In particular, how will you contribute to that shake up?

I hope that I can help play a role in maintaining a high level of quality, education, appreciation and respect for craft beer amongst both brewers and beer drinkers in my area. I hope that as I get older and gain seniority in the industry, the newcomers can feel comfortable coming to me to avoid making the mistakes I’ve made. The higher the overall quality of craft beer, the more people will buy all of our brands.

Last one: Cascadian dark ale or black IPA?

Black IPA. I don’t know many Cascadians, but I know quite a few Americans and Black IPA sounds more like our style.

In honor of our 30 Under 30 list, we’re giving away free issues of All About Beer Magazine. Learn how to get your free issue.

Justin Stange of Seventh Sun 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.)

Justin Stange, 29

Co-founder and Head Brewmaster

Seventh Sun Brewing

Dunedin, FL

All About Beer: Tell us about your brewery.

Justin Stange: The Seventh Sun is a new era craft brewery. We brew a variety of IPAs, Belgian-influenced beers—some using mixed fermentation—and, most recently, culinary influenced beers. Our wood cellar is quickly becoming the brewery’s pride and joy. We do some spirit barrel aging and several blends of sour beers.

How did you first get into brewing?

I started by volunteering at McGuire’s Irish Pub in Destin, FL, when I was 22.

What was the first beer you ever brewed and where did you do it?

The first time I ever brewed a batch of beer on my own was as a brewer at SweetWater Brewing Co. in Atlanta. I believe it was a batch of 420 (Extra Pale Ale).

What’s your favorite beer style?

I really enjoy session farmhouse ales.

Do you have a mentor in the brewing world?

I have many. I stay in touch with all the brewers I’ve previously worked with. The list is long: Adam Beauchamp, Nick Nock, Kevin McNerney, Gary Essex, Wayne Wambles, Madison Roane, to name a few.

What inspires you when you’re brewing?

I’m inspired by being able to create my own art in the beer—whether it’s a totally new recipe or blending barrel-aged beers, I enjoy the challenge of creating new flavors.

What do you attribute to your success?

I attribute my success to all the great people I’ve had the privilege to work with, who have believed in me and helped me get to the next level. I also owe a lot to my partner, Devon Kreps, and the fantastic beer community we have in the Tampa Bay area.

What do you think drives the popularity of craft beer?

I feel the growing popularity of craft beer is driven by the consumers who no longer want to have their beer choices dictated to the them by the mass domestic lager breweries. People are looking for more depth in beer and enjoy supporting local business—all of which is helping craft beer sales.

In general, how do you think the next generation of brewers will shake up the craft beer world?

I think the next generation of craft brewers will keep the blade sharp. Craft brewers are very creative and often hard to predict. I’m not sure what the future holds but I look forward to it.

In particular, how will you contribute to that shake up?

At the Seventh Sun we plan to continue to grow our wood cellar and offer many more blends of beers, both sour and not. The art of blending is pretty new to our consumers in Florida, and I feel it will help our beer scene continue to progress and evolve.

Last one: Cascadian dark ale or black IPA?

Definitely Cascadian dark. There’s nothing too pale about a black IPA.

In honor of our 30 Under 30 list, we’re giving away free issues of All About Beer Magazine. Learn how to get your free issue.

Blaze Ruud of Old Schoolhouse Brewery

(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.)

Blaze Ruud, 29

Head Brewer

Old Schoolhouse Brewery

Winthrop, WA

All About Beer: Tell us about your brewery.

Blaze Ruud: Small and outdated, yet effective.

How did you first get into brewing?

My father and stepmother decided to purchase the brewery in 2008, (when) I was 25.

What was the first beer you ever brewed and where did you do it?

American Amber at Gallagher’s Where U Brew in Edmonds, WA.

What’s your favorite beer style?

Toss up (between) English barley wine and imperial stout.

Do you have a mentor in the brewing world?

Chris Miller (Berryessa Brewing Co.) and Allen Rhoades (Anacortes Brewery), to mention just a few, but (I) have been acquainted with many other knowledgeable brewers.

What inspires you when you’re brewing?

Brewing difficult-to-brew beers.

What do you attribute to your success?

I have been a half-decent cook since I was young. That, coupled with a technical mind, has helped me dial in process and quality recipes.

What do you think drives the popularity of craft beer?

Quality, flavorful, superior beer.

In general, how do you think the next generation of brewers will shake up the craft beer world?

New styles and ingredients to come.

Last one: Cascadian dark ale or black IPA?

Cascadian dark ale all the way. I live in the heart of the Cascade Mountains and am proud of the name and style.

In honor of our 30 Under 30 list, we’re giving away free issues of All About Beer Magazine. Learn how to get your free issue.

Joe Mohrfeld of Pinthouse Pizza Brewpub

(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.)

Joe Mohrfeld, 29

Head Brewer

Pinthouse Pizza Brewpub

Austin, TX

All About Beer: Tell us about your brewery.

Joe Mohrfeld: Pinthouse Pizza is a brewpub located in the Rosedale neighborhood of Austin, Texas, that serves up both our own beer and nearly 40 different local and regional craft beers. As a brewpub, in addition to tasty beer, we serve up a variety of classic American style pizzas. Our 7-barrel brewhouse is open to the restaurant, offering people a unique glimpse into how we brew our beer. Patrons are able to see myself brewing, smell each hop addition as we add them to the kettle, and watch the fermenting beer bubble away. We are driven by maximizing quality over maximizing capacity, and we strive to provide our part of Austin with beers inspired by the drinkability of English pub ales and the creativity of hop-forward American ales.

How did you first get into brewing?

I started homebrewing in college but did not start brewing professionally until after graduate school when I was 26. I got my start as a volunteer at Odell Brewing Co. and was eventually hired on as a packaging team member. I feel very fortunate to have worked in all aspects of the brewery while at Odell; from the keg line to the brewhouse, from running the filter to developing beer names and from managing the brewing and cellaring operations to working with our product development team in planning our upcoming releases. All of these experiences have taught me about the importance of every aspect of producing world-class beer.

What was the first beer you ever brewed and where did you do it?

The first beer I was able to brew professionally was on the infamous pilot system at Odell Brewing Co. called (…) or Ellipsis. Ellipsis was an American Barleywine I aged in oak barrels for a period of time with a strain of Pediococcus. It was this wild experiment with Pedio and a barleywine and it worked out really well. The first true production beer (bottled and sold outside of the brewery) I was a part of, and still my favorite beer I have been a part of, is Deconstruction. I have a background in philosophy and cultural studies and thought it would be fun to incorporate Jacques Derrida’s theory of Deconstruction into brewing. Myself and Zach Turner created this crazy post modern, golden ale with a wild yeast we harvested locally—we named it The Fester, a wine barrel from a local vineyard that Zach traded beer for, and the imposition of this crazy timeline of brewing pilot batches and aging them all differently to achieve desired results. In fact, we published the whole statement of process so you can read all about how we did it online.

What’s your favorite beer style?

American strong pale ales, or basically what they called IPAs a couple years ago.

Do you have a mentor in the brewing world?

Doug Odell and Brendan McGivney are huge influences on my brewing style. They both taught me the importance of producing beers that are both incredibly drinkable and simultaneously complex and flavorful. I never thought I would appreciate the idea of balance so much in beers, but they taught me that all beers, regardless of style, should be balanced respective to there style, and that balance is what allows complexities to shine through and is the mark of a talented brewer. But if it wasn’t for Jeff Doyle, one of the brewers at Odell, I may never have gotten into this industry. Jeff is who I volunteered with at Odell and has taught me the importance of passion in this industry. Jeff is hands down the most passionate brewer I have ever met and it is hard not to be psyched whenever you are brewing with him.

What inspires you when you’re brewing?

It can come from a lot of different places. Sometimes it is a beer I tried that showed some intense creativity or process perfection, but more often than not comes from the art, music and literature world. I tend to draw a lot of inspiration from the writings of old philosophers and cultural theorists (my B.A. and M.A. are in philosophy and cultural studies) and often think how a philosophy or theory translates into a beer. Lately, I have been reading a lot about the origins of punk rock, and it has got me thinking about my approach to recipe formulation through an entirely new lens, and I am pretty stoked on that.

What do you attribute to your success?

I have been fortunate to work with great brewers and mentors that have allowed me to try some crazy concepts and help develop some unusual beers that happened to be pretty tasty. I think the good fortune of having people like Brendan and Doug who recognized my abilities and provided opportunities for me to develop as a brewer and my passion for the craft beer industry in its entirety.

What do you think drives the popularity of craft beer?

There are a lot of factors driving the growth in popularity of craft beer. On one hand the trend toward more flavorful and experimental food and drink is still going strong. On another hand people are continuing to trend to locally produced products. But I think the biggest driver in craft beer’s growth in popularity is cultural. People want to be a part of what this industry is. More value is being placed on the craftsperson and supporters of craft beer are becoming more attached to their brewer. The story is about beer but, and maybe even more importantly, about people’s connection to the brewer and the brewery.

In general, how do you think the next generation of brewers will shake up the craft beer world?

I think the opportunity we have is to keep the spirit of the craft beer founders as we continue to grow this industry. I think it is the culture of this industry that has made it not only desirable to be a part of but also exciting to support. We are growing rapidly as an industry and there seems to be some murmurings about the industry becoming full or becoming more cutthroat, and as a generation we need to realize that it is the culture of the unemployables that founded the first wave of craft breweries that has help make the industry what it is. I am not sure we need to shake anything up, but rather we should work hard to both maintain and evolve the culture of craft beer, the camaraderie of craft brewers and to remember we are in this together. It is up to us to maintain craft beer as the subculture that it is. We are far from stagnant but I also hope that growth numbers aren’t the first thing brewers talk about when they get together.

In particular, how will you contribute to that shake up?

Particularly in Austin, as a brewpub, we hope to work together with other local and regional brewers on beers, to serve the exceptional beers our friends in the industry brew and to provide a space for our community of brewers to display the works of the industry’s best artists.

Last one: Cascadian dark ale or black IPA?

Wait, I didn’t think we had to worry about styles as American craft brewers.

In honor of our 30 Under 30 list, we’re giving away free issues of All About Beer Magazine. Learn how to get your free issue.

Cody Morris of Epic Ales

(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.)

Cody Morris, 30

Founder and Head Brewer

Epic Ales

Seattle, WA

All About Beer: Tell us about your brewery.

Cody Morris: It’s a 3-barrel brewhouse, with an extra 1-barrel kettle for doing second runnings or first runnings. We produce farmhouse ales and various styles of sours. The focus is always on unique pairings and a rustic edge.

How did you first get into brewing?

I always enjoyed beer. Even as a child I would walk down to the old Redhook brewery with my dad and would get to try their beers. I really got into brewing while in college when I was 21. Once I finished school, I had a [bachelor of arts degree] in philosophy and decided to pursue a career in brewing. I ended up working at a homebrew shop for several years before moving into the wine industry, which oddly enough brought me back to beer.

What was the first beer you ever brewed and where did you do it?

The first was a very homebrewy English bitter, which I think nearly 90 percent [of people] make their first time.

What’s your favorite beer style?

I have three favorites depending on the weather and what I’m eating. I love saisons, pilsners and sours of all stripes.

Do you have a mentor in the brewing world?

The brewers of Washington are always very open. I love just going to visit and ask questions. Every time I visit a brewery, a new idea comes to me.

What inspires you when you’re brewing?

Ultimately, I want to make each bottle of beer a unique moment. My approach to craft is highly influenced by John Cage, Antonin Artaud and Walter Benjamin. To get to the brewery I go through Seattle’s International District, I love going to the open markets in the morning to get veggies for my lunch. The smells, sights and overall exoticness of the markets inspire me.

What do you attribute to your success?

The current state of craft beer drinkers. Americans have decided to embrace a playful attitude towards their palates. I personally think craft beer fans are quickly becoming more adventurous than the famed foodies that seem to have taken over the internet. I feel really fortunate. I get to explore the boundaries of beer and there’s enough people willing to do so with me.

What do you think drives the popularity of craft beer?

The gap in flavor intensity between macro beer and craft beer drives a huge part of it. People like beer, if it’s good tasting then they really like it. The increasing number of breweries in the U.S. means everyone can find a beer they like.

In general, how do you think the next generation of brewers will shake up the craft beer world?

I think we’ll see season beers making a comeback. Sours will also have a good decade of popularity. Beer is oddly limited and infinite in possibilities. I do think we’ll see more and more brewpubs with tiny brewhouses providing the very freshest in season ales. I hope people fall in love with grassy pilsners. I’d like to have more of those on the domestic market.

In particular, how will you contribute to that shake up?

The brewpub we’re opening is quite a different concept. The Gastropod (our brewpub) will have 10 rotating taps with 10 different small plates on the menu that reflect what’s in season, but more importantly, that will pair with what we have on tap. We want people to always expect a small bite to go with their pint. We’ll also continue to push our beers into stranger realms of flavor profiles.

Last one: Cascadian dark ale or black IPA?

Cascadian dark ale. Black IPA is as silly sounding as hoppy stout.

In honor of our 30 Under 30 list, we’re giving away free issues of All About Beer Magazine. Learn how to get your free issue.

Yiga Miyashiro of Pizza Port Ocean Beach

(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.)

Yiga Miyashiro, 30

Head Brewer

Pizza Port Ocean Beach (In June, Saint Archer Brewing Co. announced that Miyashiro signed on as the brewery’s Director of Brewing Operations)

San Diego

All About Beer: Tell us about your brewery.

Yiga Miyashiro: We are a brew pub with anti-wimpy pizza pies. We brew a very wide range of styles, from Cream Ales to Imperial Coffee Porters and everything in between. I strive to keep about 15-18 house beers on tap at all times.

How did you first get into brewing?

I started home brewing at 17. My dad would not buy me beer, but told me I could brew up a batch if I wanted. Me and my buddy read up on how to do it. Then I went into the homebrew shop and purchased my ingredients.

What was the first beer you ever brewed and where did you do it?

I made a honey red ale. I homebrewed it in my dad’s kitchen with my friend. That first batch of beer was fermented in a bucket that I bought from a donut shop.

What’s your favorite beer style?

The beer in my glass! However, I have been drinking a lot of low alcohol beer. I find it a challenge to create a lot of well balanced flavor in a small beer.

Do you have a mentor in the brewing world?

Tomme Arthur, Greg Peters, and Jeff Bagby have helped me shape my brewing skills over the years.

What inspires you when you’re brewing?

Everything can give me inspiration. Using a new ingredient. Having a conversation with a fellow brewer. Tasting someone else’s well crafted beer. Having a great surf session. I think that’s one of the best parts about brewing: While it is science, there is still a lot of art and passion in it.

What do you attribute to your success?

Having owners (Vince and Gina Marsaglia) that allow their brewers to work in an unrestrained environment. They give us the freedom to experiment and use the ingredients that we want to use. This also allows us to create beers that stand out.

What do you think drives the popularity of craft beer?

I think that people want something that tastes good and has character. There is a time and a place for Macro Light Lager. However, for lots of people, drinking is not just to get drunk. Drinking a good craft beer helps enhance the experience the drinker is having. Whether it’s a meal, a concert, or just a night drinking at the pub.

In general, how do you think the next generation of brewers will shake up the craft beer world?

I think the overall quality and complexity of all the craft beer in the market should rise. As we have more brewers that were raised on good beer from the beginning of their drinking experiences, these brewers will have a higher expectation of what a beer should be. This will only help raise the bar across the board.

In particular, how will you contribute to that shake up?

I think like many of my peers, I will continue to strive to create complex, interesting, yet always drinkable beer. At the end of the day you want to be making and drinking a beer that you want three to four pints of. Maybe you shouldn’t drink three or four pints, but you want to.

Last one: Cascadian dark ale or black IPA?

I make black IPA, but I would not turn down a well-crafted Cascadian dark ale.

In honor of our 30 Under 30 list, we’re giving away free issues of All About Beer Magazine. Learn how to get your free issue.

Heather McReynolds of Sixpoint Brewery

(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.)

Heather McReynolds, 29

Brewer

Sixpoint Brewery

Brooklyn, NY

All About Beer: Tell us about your brewery.

Heather McReynolds: The brewery in Red Hook, Brooklyn is a 15-bbl system. No tours or tasting room yet, but that’s in the works!

How did you first get into brewing?

I started with homebrewing (like everyone does) and after working a couple other craft beer gigs, I ended up at The Cannon Brewpub as a manager. My boss let me cross-train with the head brewer, and when he left for greener pastures, I took over. I was 27.

What was the first beer you ever brewed and where did you do it?

My first homebrew was a spiced ale with cranberries. It turned out surprisingly well for a first brew!

What’s your favorite beer style?

Whatever style the beer is that I’m drinking at the moment! I really enjoy all styles, but the weirder beers intrigue me the most.

Do you have a mentor in the brewing world?

She probably doesn’t know it, but I really look up to Leslie Henderson at Lazy Magnolia Brewing Co. in Mississippi. Not only is she a great brewer, but a successful entrepreneur as well. And she’s pretty kick-ass.

What inspires you when you’re brewing?

Creativity, definitely, but I doubt I’m the only one! I think this industry naturally draws creative-minded people.

What do you attribute to your success?

I think I can only take credit for a very small portion of my success. It’s attributed more to having a great team around you.

What do you think drives the popularity of craft beer?

I think it’s not just the great, interesting, flavorful products we’re putting out, but the consumer’s connection to the beer. Social media and events let brewers and breweries build a relationship with the craft beer drinkers that the big guys just can’t pull off. For craft beer lovers who aren’t in the industry, it lets them be a part of the community, and it’s pretty powerful.

In general, how do you think the next generation of brewers will shake up the craft beer world?

Only time will tell!

In particular, how will you contribute to that shake up?

Ze Frank sums it up for me: “And when I get that feeling in my stomach—you know the feeling when all of the sudden you get a ball of energy and it shoots down your legs and up into your arms and tells you to get up and stand up and go to the refrigerator and get a cheese sandwich—that’s my cheese monster talking. And my cheese monster will never be satisfied by cheddar, only the cheese of accomplishment.”

Last one: Cascadian dark ale or black IPA?

Just call it what it is—it’s a black IPA!

In honor of our 30 Under 30 list, we’re giving away free issues of All About Beer Magazine. Learn how to get your free issue.

Chris Michner of Odd Side Ales

(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.)

Chris Michner, 29

Co-founder/Brewmaster

Odd Side Ales

Grand Have, MI

All About Beer: Tell us about your brewery.

Chris Michner: My brewery is called Odd Side Ales (OSA). We are located in an old piano factory in downtown Grand Haven. We do not have any televisions in the bar in order to create a social atmosphere. OSA offers mug club memberships, which include a personalized mugs. We currently we have 250 members. Our bar top was custom made by my family members, and myself. It is the talk of the bar due to its creative use of grains. There are 10 different types of chandeliers that decorate the bar as well. OSA has a very coffee-shop-like feel with live music on the weekends. We brew right behind the bar. Due to our small size, fermenters and kegs often skirt the sides of the bar, however, it helps create the feeling of a small-town brewery.

How did you first get into brewing?

I began brewing my senior year in college at Michigan State University, where I received my graduate and undergrad (degrees) in accounting. I got the materials I needed and began brewing on my college apartment stove a few times a month. After two years at Deloitte & Touche—I was laid off due to a decline in the economy—that was when I decided to pursue my dream. While I was in the process of getting the bar up and running, I would brew in my driveway in my subdivision. I had to run flexible gas piping out of my laundry room to power the brew house in the driveway. I would make several test batches a week. The neighbors would come and sample my creations.

What was the first beer you ever brewed and where did you do it?

I brewed a wit in my college apartment over the stove. It turned out pretty good.

What’s your favorite beer style?

I enjoy a nice hoppy pale ale or a well done sour.

Do you have a mentor in the brewing world?

I honestly don’t have one. Although my parents aren’t in the brewing business, they have been my role models and constant support.

What inspires you when you’re brewing?

My inspiration comes from my custumers and positive reviews. My favorite thing is when a non-beer customer comes in and decides to try a beer and walks out with a new appreciation for beer.

What do you attribute to your success?

Many long hours and lack of debt.

What do you think drives the popularity of craft beer?

Craft beer allows people to get a chance to experience a unique mix of flavors as well as a local experience.

In general, how do you think the next generation of brewers will shake up the craft beer world?

Local brewing is taking off. People really enjoy walking into a brewery in their hometown, and the atmosphere a small brewery creates.

In particular, how will you contribute to that shake up?

I am local and I keep a small feeling by trying to get to know my customers.

Last one: Cascadian dark ale or black IPA?

Black IPA.

In honor of our 30 Under 30 list, we’re giving away free issues of All About Beer Magazine. Learn how to get your free issue.

Brewer Kim Lutz

(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.)

Kim Lutz, 29

Brewer

Saint Archer Brewing Co.

San Diego

(Kim was formerly the Lead Brewer at Maui Brewing Co. in Lahaina, HI)

All About Beer: How did you first get into brewing?

I first began brewing when I was 21. I was working in the wine industry and my roommates bought me a homebrew kit for my birthday. After my first batch I started building my all-grain homebrew system which I still have with me. Brewing was like a culinary art to me so I quickly developed a passion for making beer. After a couple years in the wine industry, I left California and moved to Maui where I joined the Maui Brewing ohana (family).

What was the first beer you ever brewed and where did you do it?

The first beer I (homebrewed) was an Amber Ale from the homebrew kit my roommates bought me from Bed, Bath and Beyond. I lived in San Luis Obispo at the time. [My first professional beer was in] January 2008 at Maui Brewing Co. I brewed Coconut Porter with Tom Kerns, Brewmaster at the time.

What’s your favorite beer style?

Very tough question to answer because my taste is constantly evolving, but in general I am a big fan of IPAs. There are a range of interpretation of the IPA style but I like the ones coming out of San Diego. Minimal malt profile, very hop forward-citrus/pine, and drier crisp finish.

Do you have a mentor in the brewing world?

As of now, I don’t have any mentors. I like to consider it a brotherhood of brewers that I turn to for advice and share ideas/processes with. That is why I really enjoy the brewing industry and how brewers are very open about sharing recipes and techniques with each other.

What inspires you when you’re brewing?

Brewing is a culinary art for me. I love to cook and I take those same techniques when I brew beer. I like playing around with different ingredients and layering flavors. I am inspired as I have the freedom to brew different styles and experiment with new styles. I love seeing the joy good craft beer brings people.

What do you attribute to your success?

I’m very competitive and like to be the best at whatever I do. I worked from the bottom up in the brewing industry and attribute my work ethic and passion for craft beer to my success. I am continually trying to grow as a brewer and push myself to the limits of what I am capable of. As a female brewer in a male dominated industry, I pride myself on being able to meet or exceed all expectation of that of male brewer.

What do you think drives the popularity of craft beer?

There is an overall desire for well-made food and beverages, not just craft beer. People desire well-crafted beverages that have flavor and are locally made.

In general, how do you think the next generation of brewers will shake up the craft beer world?

The next generation of brewers are bringing a fresh approach to the brewing world. We are very open to bending the rules of what beer can be and creating new styles. It is crucial to understand traditional styles but who is to say that we have to follow strict guidelines of what we want to produce and consume.

In particular, how will you contribute to that shake up?

As a female brewer, I like to change the stereotypes of what a typical brewer should be. I would like to become a mentor for the future generation of female brewers and see the numbers increase.

Last one: Cascadian dark ale or black IPA?

Black IPA. But I don’t understand what all the fuss is about. I think we can name our beers whatever we want. This style bends the style guidelines and why does it have to fit into a category. Many beers produced now are a cross between styles.

In honor of our 30 Under 30 list, we’re giving away free issues of All About Beer Magazine. Learn how to get your free issue.