• Rob Landerman

      Founder/President/Sauce Boss

      What beer do you find most inspiring?

      Westmalle Tripel- kind of my go-to. It’s a classic, it’s a simple recipe but it has withstood the test of time. It is delicate, floral, spicy and all-around too damn drinkable. I can’t think of an easier beer to pair just about any food with. Are there more exotic and confounding beers out there? Absolutely. Rodenbach Grand Cru is up there on my list, but I find Westmalle Tripel inspiring because it is wholly utilitarian. Anytime or special occasion, it stands strong. I also love it because at the time of its creation, it was brewed with a pretty punk-rock mentality, as a way of going against the grain and railing against the normalcy and trendiness of pilsner beer.

      What are your craft-beer aspirations?

      My goal as a craft brewer is to make some goddam incredible beers that inspire and intrigue those who come into contact with them. Rather than brewing just to make beer, I brew to bring glad tidings to people to share not just my love of beer but my love of life: music, books, movies and hi-five-able moments. I really, really, really want someone to pick up a glass of my beer and say, “Oh yeah. Totally. I’m with that.”

      Tell us your craft beer story- what showed you the light?

      I was living in Austin, Texas and was a party drinker- lots of Lone Star tall boys. I was working at an arthouse movie theatre where we were given charge to upgrade our crummy beer selection to an outstanding craft beer selection. I went out for an after work beer with some colleagues, and one of them ordered for me. “You gotta try this.” I was given this short, stubby, weird-looking bottle with a pretty plain label, and big, gaudy brandy-type glass that was a bit too frou-frou for me at the time. My good friend Nate (Now head brewer at (512) Brewing in Austin) showed me the proper way to pour this crazy (to me) beer- golden, super bubbly, big, white head that reminded me of meringue… I was skeptical. I took a sip. Then another. Man! My senses went crazy! I’d never had something like this, let alone something I would call “beer.” Duvel, the devilish Belgian strong golden ale was the one I had tasted. Great beer, fantastic company. I never looked back. Thanks, Nate!

      What is your favorite beer and food pairing?

      It’s hard to beat a good smoked porter with roasted root veg, but I’m pretty goddam partial to a classic ESB and Indian food (like a take-away curry).

 



    • Keely Landerman

      Founder/ Head Beer Crafter

      What beer do you find most inspiring?

      Hair of the Dog’s Adam. It is not a beer I can drink often, it being pretty big and boozy, but when I do I am always floored by it’s depth and complexity. It’s got notes of chocolate, leather, figs, and smoke. Who wouldn’t find it inspiring that someone brewed a beer with that flavor profile and made it highly enjoyable, or even drinkable for that matter.

      What are your craft-beer aspirations?

      I want to brew beer that is the turning point for someone. The beer that opens someone’s eyes a little wider, precipitates their further foray into craft beer. Ultimately, I want people to enjoy our beer while enjoying those special moments in life. So many past little moments of my craft beer drinking life are underscored by what I was drinking at the time.

      Tell us your craft beer story- what showed you the light?

      My very first beer ever (I was 15) was a Sam Adams Boston Lager. And I choked it down. But then again I went on to drink Zima and wine coolers, so I have to admit my palate wasn’t that sophisticated back then. Up until 7 years ago when I met Rob, I had been a drinker of cheap beer. The kind you get cheap at shows and on tour, PBR, Lone Star, Tecate, you get the idea. Rob knew I had been missing out. One day, he bought a handful of beers, another handful of various cheeses, and…we ate and drank. All I remember was Schneider Aventinus and some blue cheese. Rocked my world. What the fuck was I tasting?! Bananas, cloves, raisins? I never knew beer could be so complex, so delicious, and pair so well with food! I still get blown away and excited by beer. Guess that’s why I’m in this business.

      What is your favorite beer and food pairing?

      Seriously?! Beer and food. That’s my favorite pairing. I can’t just pick one pairing, it’s impossible! Ok, some chosen at random… Woodland Empire’s Coffee Mild & Biscuits and Gravy
      Ranger Creek’s Mesquite Smoked Porter & Chocolate cupcake topped with dark chocolate ganache and mesquite smoked sea salt Westmalle Tripel & any Thanksgiving inspired meal ESB & Indian food

 


    • WoodlandProfile

      Derek Brown

      Grain Wrangler/Yeast Whisperer

      What beer do you find most inspiring?

      Belgian Quads, luscious is the word that comes to mind! A style so rich in dark fruit character while being layered perfectly with notes of spice. If I had to pick one it would have to be Brouwerij de Koningshoeven Quad. Perfect to sip in the late eve just before bed. Simply decadent.

      What are your craft-beer aspirations?

      Crafting quality beer that challenges the senses, while bringing people together is a sort of evolution or progression of craft beer, that is my utopia. Innovation is key in any industry and craft beer is no exception. By pushing the boundaries with a medley of ingredients, new methods and possibly new presentation of the craft, the ideas and options are endless. It is a true art.

      Tell us your craft beer story- what showed you the light?

      Growing up my father has always been a huge fan of craft beer. I can remember going on brewery tours as a young boy. We visited Red Hook, Rouge and some others I can’t recall. The memories of that experience were deeply seeded into me. The first time I tried Rouge Dead Guy I swore I could taste and smell the brewery I had walked through with my father years prior. The smell of the Newport Bay sea air resonated within the clouds of my thoughts and senses. From there I worked on familiarizing myself with all the different styles of the craft. I built a huge admiration for the artisans behind the beer, which influenced me to try to make my own. My father had done it a few times growing up with a Mr. Beer kit, so my brother and I went fifty-fifty on our first brewing kit. My love grew even deeper with the first success of my home brew and I couldn’t have done it without my father.

      What is your favorite beer and food pairing?

      Belgian Quad paired with a rich creamy brie smothered in fig puree with pears.

 



    • Molly Malone

      Tasting Room Beerleader

      What beer do you find most inspiring?

      For me I think it would have to be a tie between New Belgium’s La Folie and Duchesse de Bourgonge. Both are amazing sour ales that try as I might, I can never resist. They are great for enjoying with a nice dinner, or by themselves, or with a deliciously sweet dessert. I’ve been able to introduce friends to both of these beers, and they in turn introduce their friends. Its like the most delicious pyramid scheme ever.

      What are your craft-beer aspirations?

      Its my hope to be a kind of ambassador, to introduce people to new and different flavor combinations. Most people are unaware of the diversity of craft beer, and I want to show them that there’s a beer for everyone. Even for people who assume they don’t like beer. Its my goal to help these people find a beer they can truly enjoy.

      Tell us your craft beer story- what showed you the light?

      Its less what, more who showed me the light. My boyfriend had been homebrewing for a long time before we met. After we had been together for a few months, he suggested we brew together. I was hooked. We brewed an apple hefeweizen with my favorite apple (the pink lady apple!) and it was delicious. We’ve also done a sour cherry ale and recently branched out to mead. Because hey, the couple who brews together, stays together.

      What is your favorite beer and food pairing?

      Considering my insane sweet tooth, my favorite thing to pair with beer is always dessert. My first beer & dessert love was Breckenridge Vanilla Porter and freshly baked chocolate chunk cookies. So much better than milk and cookies.


      • buttars

        Ryan Buttars

        Tasting Room Taste Maker

        What beer do you find most inspiring?

        Belgian Quads.  More specifically Straffe Hendrik Quadruple from De Halve Maan Brewery.  This is an intensely rich and dark ale with notes of fruit and a strong malty character.  This beer is a delicious and complex treat that aids in relaxation at the end of a long day.  Quads pair extremely well with many different foods or make for a great dessert.

      • What are your craft-beer aspirations?My craft-beer aspiration is to help others to start drinking better beer.  I love it when people come into the bar and try to order a Coors or Budweiser. I politely inform them that we don’t carry those beers and then pour them an Old Boise Lager.  Without fail they love the Old Boise and usually end up leaving with a sixer or two.  It’s fun introducing people to better tasting beer that’s made with better ingredients.

        Tell us your craft beer story- what showed you the light?

        My wife and I were visiting her hometown of Bend, Oregon and we decided to take the Deschutes’ Brewery tour.  After the tour we visited the tasting room and were inundated with a variety of beers that all tasted way better than what I was regularly drinking at the time.  We decided to visited a couple of other breweries and by the time our trip ended I was converted.  After that, whenever I’d go to the store I would try to find something different that I hadn’t tried yet.  Craft-beer became a fun hobby and a delicious treat.

        What is your favorite beer and food pairing?

        Whenever my wife and I go camping we make beer-pancakes in the cast-iron skillet.  We make sure to cook the pancakes immediately after we’ve fried our bacon so that we can utilize the bacon grease.  It’s not the healthiest breakfast, but it is delicious and gives you the energy needed to spend the day hiking in the beautiful Idaho mountains.  The pancake batter doesn’t require too much beer, so whatever is leftover becomes a perfect breakfast beverage that pairs perfectly with your food.  We prefer using darker beers because stouts and porters pair extremely well with maple and bacon.  This meal is so good that we’ll cook it for dinner when we’re not even camping.

         

       

 


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