This craft brewery is model of survival and success in a competitive craft beer market.

Note to readers: This Q&A is part of a series of peer interviews from The Equipped Brewer. Installments will share the key experiences, lessons learned, and advice of owners, operators, and other key contacts at young craft beverage companies as they’ve tackled the challenges of growth.

Sustainable Brooklyn distillery whets America's appetite for high-proof and superior taste.

Note to readers: This Q&A is part of a series of peer interviews from The Equipped Brewer. Installments will share the key experiences, lessons learned, and advice of owners, operators, and other key contacts at young craft beverage companies as they’ve tackled the challenges of growth.

Increased barrel production and market expansion top the list for this popular Chicago-based craft brewery.

Note to readers: This Q&A is part of a series of peer interviews from The Equipped Brewer. Installments will share the key experiences, lessons learned, and advice of owners, operators, and other key contacts at young craft beverage companies as they’ve tackled the challenges of growth.

Founder and President of Solemn Oath Brewery, John Barley.

First brewery in Queens post-prohibition becomes first to open second and third locations in New York City.

Note to readers: This Q&A is part of a series of peer interviews from The Equipped Brewer. Installments will share the key experiences, lessons learned, and advice of owners, operators, and other key contacts at young craft beverage companies as they’ve tackled the challenges of growth.

Locally sourced ingredients and a passion for the business keep the heart of this meadery beating.

Foraging for wild apples in Vermont to make unique cider.

Note to readers: This Q&A is part of a series of peer interviews from The Equipped Brewer. Installments will share the key experiences, lessons learned, and advice of owners, operators, and other key contacts at young craft beverage companies as they’ve tackled the challenges of growth.

Dan Rowell serves as Vermont Hard Cider Company’s President and CEO. He grew up picking apples at a local orchard in Lebanon, New Hampshire, which sparked his lifelong interest in cider. He joined the Woodchuck ranks in 1996, helping to grow the company from an operation being run out of a two-car garage to a nationally recognized brand. Dan also serves on the board of the United States Association of Cider Makers. He lives in Addison County with his wife and two kids, playing an active role in family and community events around Middlebury, Vermont.

Fiercely local distillery beginning to hit milestones.

Note to readers: This Q&A is part of a series of peer interviews from The Equipped Brewer. Monthly installments will share the key experiences, lessons learned, and advice of owners, operators, and other key contacts at young craft beverage companies as they’ve tackled the challenges of growth.

Steve Wagner is Stone Brewing Co.’s president & co-founder, as well as its original brewmaster. He developed the award-winning recipes for some of Stone’s most beloved beers, including Stone IPA, Stone Pale Ale, Stone Smoked Porter, Stone Imperial Russian Stout, Stone Old Guardian Barley Wine and the heralded, nay, exalted Arrogant Bastard Ale.  After discovering his interest and knack for homebrewing, Wagner pursued brewing professionally before finally committing many long days and beer-drinking nights to starting Stone Brewing. Wagner is the co-author of The Craft of Stone Brewing Co.: Liquid Lore, Epic Recipes, and Unabashed Arrogance, which shares the trials, tribulations and successes of the company.

Kevin Ely is head brewer at Uinta Brewing and has been with the company for seven years. He focuses on beer operations, managing the process from raw material acquisition to brewing and selling operations. He started as a home brewer and then earned a degree in brewing science. Ely also interned in SKA brewing in 1998.