Issue link: https://www.cominghomemag.com/i/1520927
3. What advice do you have for someone looking to develop their palate for beer? Beer can be intimidating. My advice is to have an open mind—don't be afraid of unusual coloring, lesser-known brews, or high alcohol-by-volume (ABV) amounts. Try a little bit of everything; you never know, you might find one you love along the way! 4. How do you recommend pairing different styles of beer with food? With beer and food pairing, it's all about the intensity. Lighter beers, like ales, wheat ales, and lagers, pair with lighter foods, like grilled fish and chicken or a simple house salad. Conversely, heavier styles, like IPAs, stouts, and porters, complement heavier foods, like smoked meats, rich cheeses, and hearty vegetables. With sours, you can go either way. You can match the tartness and opt for a salad with a citrus vinaigrette or completely contrast the flavors with a savory serving of French fries topped with creamy goat cheese. 5. How does your brewery decide on the interesting flavors, names, and branding for your beers? Community is a core value at our brewery, and we like to pay homage to the people and events that got us to where we are today. For example, there's a rare fruit that grows naturally in our area. We have a big festival to celebrate that harvest, so we brewed a special wheat ale with the fruit and asked a local artist to design the can. 6. The craft beer industry is booming. Why do you think this is happening? I think microbreweries provide a sense of community. These places use regional ingredients, host events, and endorse neighborhood efforts, contributing to the local economy and uniting people who want to support their community and fellow neighbors. Additionally, craft brewers are small, independent brewers, so there's an emphasis on quality, and their beer is unique. That really makes them stand out from larger beer companies. 7. What do you enjoy most about working in the craft beer industry, and what keeps you passionate about it? It doesn't matter if I'm talking about flavors, the environment, or the work itself, I like that I'm rarely bored. One day, I might be analyzing a new beer's taste, notating how to best describe it to our customers. The next, I'm bussing a table for members of the band Genesis (true story!). Our brewery puts out a few new beers every month, and it's always fun to be one of the first people to try something that hasn't been released to the world yet. Plus, the people in this industry are outstanding, helpful, and incredibly informative; they're passionate about what they do, and I know I'll have these relationships for life. COMING HOME MAGAZINE 13