Ben Butler

Typically, we try to take the last few days of a year to reflect on the past 365 days. But, as we stepped into the new year, it felt like we were dropped right into a new kind of chaos. But, we’re looking forward to the potential of 2021 and, hopefully, learning from some of the challenges that 2020 presented.

If folks are expecting a return to “normal,” that likely won’t be happening anytime soon. We’re not planning any in-person festivals, we don’t have any travel plans on our calendar, and our couches have become our new offices.

In an effort to embrace change, we wanted to reach out to a few of our brewer colleagues and ask them to reflect on the new year. What hopes do they have for 2021? And have they made any resolutions?

Below you’ll find the responses from 11 of our favorite brewers organized alphabetically by brewery. Here’s to a brighter 2021!

What Resolutions Do You Have for 2021?

2nd Shift Brewing

St. Louis, Missouri

Libby Crider, Co-Owner — “Honestly, my resolution is to try and take better care of myself this year. I feel like I’ve given everything I’ve got to the brewery this past year, more so than ever before. My mental and physical health has suffered significantly as a result. And I know that I will be a better co-worker, leader, and community participant if I can take time to focus on myself and my family in addition to the brewery.”

Read more about 2nd Shift Brewing here.

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Almanac Beer Co.

Alameda, California

PhiL Emerson, Head Brewer — “I’m not really much for New Year’s resolutions. But I did have one I started last year, which I feel is more of a lifelong resolution; to be more present. Keeping my attention on the moment and conversation, leaving my phone in my pocket, etc. I’m sure you can relate little to that too.

COVID changed a lot of my habits, mostly for the better, some not so much. I’m cooking more, and home cheffing, improving kitchen skills is an ongoing resolution. Another bonus from COVID is the return of hobbies. Especially not beer related. So I guess I’m actively working towards more outside the industry hobbies. I think that is important for balance.”

Read more about Almanac Beer Co. here.

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Amalgam Brewing

Denver, Colorado

Eric Schmidt, Founder — “Drink more local beer to help support our friends, neighbors and economy. We’re fortunate to have tons of amazing breweries here in Colorado, so this resolution shouldn’t be very difficult to keep.”

Read more about Amalgam Brewing here.

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Athletic Brewing Co.

Stratford, Connecticut

John Walker, Co-Founder & Head Brewer — “One of my resolutions is to take a deep dive into the raw materials realm to better understand the overall economic and environmental impacts of our supplier partners and how to use our growth to stimulate and support companies and people that are looking out for the planet and the many beings that reside on it.”

Read more about Athletic Brewing here.

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Cinderlands Beer Co.

Pittsburgh, Pennsylvania

Paul Schneider, Head Brewer — “My resolution for 2021 is to tighten the screws ever day. We have a top-notch team, clear vision, three rad locations, and we’re hungry. We’ve done three years of breakneck growth and exploration. At this stage, it’s all about pursuing those small, thoughtful improvements and ratcheting the standards to keep everything super tight and dialed 100% of the time.”

Read more about Cinderlands Beer Co. here.

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DSSOLVR

Asheville, North Carolina

Mike Semenec, Co-Owner — “MORE SIDE PULL LAGERS AND ENTER THE SURREAL WORLD OF CIDERS.” [Editor’s Note: Capitalization was not added. Mike is just that stoked.]

Read more about DSSOLVR here.

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Mountains Walking Brewery

Bozeman, Montana

Lewis McCallister, Head Brewer — “My resolutions are to drink less alcohol and log 1,000 miles trail running this year. This industry will chew you up and spit you out if you don’t take care of yourself!”

Read more about Mountains Walking here.

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Oozlefinch Beers & Blending

Fort Monroe, Virginia

Rachel Edwards, Head Brewer — “This year, my resolutions are to try not to let the small hiccups (or big ones) at work get me down, to improve my palette by drinking more brands and styles I’ve never tried/don’t often drink, and to curse less at the canner.”

Read more about Oozlefinch Beers & Blending here.

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Primitive Beer

Boulder, Colorado

Lisa & Brandon Boldt, Co-Owners & Head Brewers — “First up, we want to play with more small-batch spontaneous beers matured on herbs/spices/flowers we grow or forage ourselves. We’ve got our eye on spruce tips which grow in the mountains in the spring as well as mint/rose petals/basil/marigold from our garden. Excited to experiment!

Second is to diversify our packaging sizes even further. We’re planning to release future blends in multiple sizes (like our Golden Blend in all sizes: 187ml, 375ml, 750ml, and 1.5L magnums). This can help more people sample and get more diverse accounts to carry our #SponSponBingBong!”

Read more about Primitive Beer here.

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Rhythm Brewing Co.

New Haven, Connecticut

Alisa Mercado, Founder & Head Brewer — “I am committed to entertaining the thought of brewing outside of lagers. As a BIPOC-female brand, in the New Year, we are hoping for 6 collabs with breweries from the entire craft beer spectrum.”

Read more about Rhythm Brewing Co. here.

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TALEA Beer Co.

New York, New York

Tara Hankinson, Co-Founder — “Make more beer cocktails! I’m currently perfecting a riff on the Bramble made with gin and our Blackberry Gose.”

Read more about TALEA Beer Co. here.

Learn More

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For most people, their love of beer starts on land. Maybe in a crowded bar or an intimate taproom. For John Gonzales, Founder of organic craft brewery Leashless Brewing in Ventura, California, his passion started in the ocean.

Gonzales’ connection with the deep blue sea and consequently the environment eventually led him to open up a certified organic brewery, one of less somewhere around 40 in the entire country.

While organic craft beer likely won’t be topping any lists of the top trends in 2021, its positive impact on our planet has slowly been turning heads within the craft beer community since the early 2000s. According to the Organic Trade Organization, an association supporting organic agriculture and products in North America, U.S. organic beer sales increased more than tenfold since 2003, from $9 million to $92 million in 2014, and 3.4 percent between 2017 and 2019.

At a time when we’ve seen beer used as a powerful vehicle for change, fueling causes such as the fight against racial injustice or recognizing the achievements of women in craft beer, Gonzales’ own quest to create more awareness around sustainability through his beer seems fitting.

Of course, it doesn’t hurt that Gonzales’ beer tastes just as good as any of the major players around California.

So, why haven’t you heard more about organic brewing? It could be because words like “organic” aren’t as sexy as dank or hazy or coconut imperial stout. Maybe, it’s because people simply don’t understand the definition of organic beer.

But the impact that organic breweries have on our planet is undeniable. Imagine that you can reduce your water and carbon waste just by drinking one of Leashless’ beers, essentially improving the planet with just one glass of beer. Would you want to try one?

Don’t worry, he’s done all the hard work for you. And yes, it is very hard work to become a certified organic brewery.

It’s Gonzales’ unique and rigorous journey (on both land and water) to open Leashless, along with his one hundred percent commitment to protecting the environment through his own brewery, that prove the power of craft beer as a vehicle for change.

We’re in a new year; it’s time to consider a new way to drink beer.

The Story Behind Leashless Brewing

Growing up in Carpinteria, California a mile away from the beach, Gonzales spent most of his time hanging out with his feet in the sand and eventually scuba diving. At 16-years-old he was the youngest person around going out on diving boats.

As he grew older, his love of the water only continued to swell. In 1994 at the University of San Diego, Gonzales’ floormate bailed for freshman winter break, leaving behind his surfing gear. “I took the board and wetsuit and the next day surfed six-eight foot waves at Rincon. It was my second-day surfing, ever. I fell in love with surfing and the rest was history,” says Gonzales.

Somewhere between growing up at the beach, scuba diving, and surfing Gonzales adopted a way of life. He had a desire to live a clean healthy lifestyle, connected to the environment and ocean. “While surfing I’d be waiting for the next set and I’d feel the sun kiss my face sending shivers up my spine,” shares Gonzales. “I knew it was a sign that I was in the right place and time. That this is what I’m supposed to be doing.”

Gonzales carried that spine-tingling love throughout his twenties.

After graduating from the University of San Diego with a degree in Ocean Studies and a minor in Cultural Anthropology of the South Pacific, Gonzales headed to graduate school at the Rosenstiel School of Marine and Atmospheric Science at the University of Miami to study aquaculture and aquaponics, the science of using fish waste to raise plants hydroponically to create sustainable marine ecosystems.

Gonzales’ studies took him all over the world, researching and implementing environmentally-friendly practices in St. Croix, Panama, Costa Rica, and Nicaragua. In 2006 while working towards a NASA-funded Masters in Fish Nutrition at Purdue University, Gonazlaes joined the University of Hawaii Sea Grant College Program as a Junior Extension Agent. Assigned to the U.S. Territory of American Samoa in the South Pacific, he helped promote sustainable aquaculture and established a Marine Science program at American Samoa Community College.

In 2008 Gonzales fell in love and moved back to the mainland to get married. He ended up in Maryland where he found work as a contractor at the National Institute of Health. “I literally sold everything I owned to leave the South Pacific except for whatever I could pack in one bag, my surfboards, and two boxes of books,” explains Gonzales. “We were broke as a joke. We couldn’t even buy beer unless it was a special occasion.”

Luckily for Gonzales, an IT guy on his floor at work introduced him to homebrewing.

You can probably imagine exactly what happens next.

Gonzales jumped down the rabbit hole, buying equipment, making beer, and hanging out with homebrewers. Gonzales became a Beer Steward and eventually won his own homebrewing awards.

Despite all this success, Gonzales hadn’t seriously thought about opening his own place until a chance encounter.

While at a bar in Ocean City, Maryland for his wife’s birthday Gonzales ran into Heavy Seas Sales Manager Joe Gold. “The next thing I know we’re talking, he’s buying me a round of beers, and I’m telling him that I’m thinking of starting a brewery,” said Gonzales. “I really for the life of me was not. It just came out of my mouth.” Call it a happy accident, but the next week Gonzales sat down with Gold and showed him a business plan.

The brewery idea? Well, naturally it reflected how Gonzales lived. “I’ve always strived to live a clean, environmentally-friendly lifestyle and I’d be happy if I could surf everyday….so planning this business had to be about that lifestyle, incorporating the values of sustainability and the surf lifestyle, and we had to make it organic. There was no other way,” says Gonzales. If Gonzales was going to go all on in starting his own brewery he was going to do it his way.

“If I failed, I had to be able to look myself in the mirror and say I gave it my best, that I didn’t cut any corners and just went balls in. So, if I failed then I failed. But I never wanted to lose my integrity or authenticity of who I am and what this business is all about,” says Gonzales.

In 2014 Gonzales took a leap of faith and moved back to southern California to begin his new adventure. He wanted to open Leashless Brewing Co. as a certified USDA organic brewery.

What is Organic Beer?

Leashless Brewing certainly wasn’t the first certified organic brewery in the country. The roots of the organic beer movement can actually be traced all the way back to the 1990s.

The first organic brewers followed on the coattails of the grunge movement, supporting an ethos of sustainability and care for the planet. As people became more conscious of the environment, breweries like Lakefront Brewing Co. in Milwaukee, Wisconsin and Eel River Brewing Co. in Fortuna, California, two of the OG organic breweries, began using organic ingredients in their beer and added the word organic to their labels. It wasn’t until 2000 though that the U.S. Department of Agriculture (USDA) officially published guidelines for organic beer production under the National Organic Program (NOP).

By definition, at the simplest level, organic beer means the ingredients used to brew beer were grown without chemicals or pesticides. This means all malt, hops, yeast, flavorings, and adjuncts.

Within this broader framework breweries can apply for three different levels of certification:

“100% Organic” – the strictest designation requiring that all ingredients, including hops, be organic.

“Organic” – meaning that breweries must brew their beers with a minimum of 95 percent organic ingredients.

“Made with Organic” – denoting that a brewery used 70 percent organic ingredients in their beer.

But, brewing organically is anything but simple. To qualify as a certified organic brewery and to use any of these official terms on beer labels, branding, etc., requires a strict certification process.

How Does a Brewery Become Certified Organic?

Here’s where it starts to get a little complicated. The USDA sets all of the guidelines for organic production, but relies on individual states to implement the certification program. For large states like California, where Gonzales decided to open Leashless, the amount of agriculture is so vast that the state then relies on third parties to certify businesses on behalf of the state.

With that in mind, the state relies on third parties such as the California Certified Organic Farmers (CCOF) and Organic Certifiers to help implement the audit process. These auditors go in and use the standards of the NOP to assess if a brewery is in compliance with the organic specification. If a brewery passes inspection this third party organization tells the state, which in turn runs the certification up the pipeline to the federal program. In California specifically, beer is considered food, meaning when a brewer files to become a certified organic brewery they first need to apply to the California Department of Public Health to become what’s called a Certified Food Processor and then they need to apply again to become a Certified Organic Food Processor.

It’s easy to see how the process quickly becomes convoluted. On top of all the paperwork and audits required there’s the fees to consider too. A standard organic certification fee from a third-party organization like CCOF can cost around $325 per application.

To complicate matters even further the procedures never really end. Even after receiving official recognized organic certification status from the USDA, breweries can face a surprise audit at any time. If an auditor visits, a certified organic brewery must produce documentation proving the specified number of products going into their beer are in fact organic, meaning brewers like Gonzales will need to share his beer recipes showing the origin of every ingredient he’s using.

“We actually have an auditor that works two blocks away [from the brewery]. He can walk over unannounced anytime,” explains Gonzales.

Beyond the laborious certification process, Gonzales notes several other specific challenges to maintain his certified organic certification.

What are the Challenges with Organic Brewing?

Although from an outsider perspective brewing, organically may seem simple, it is anything but. Challenges arise at all levels including the convoluted certification process, scarcity, and high cost of ingredients, and that’s just the start.

Brewing with certified organic ingredients means that Gonzales has a smaller pool of suppliers to work with.

According to the USDA in 2016 (the most recent study available) farmers harvested 50,857 acres of hops in the U.S. and of those only an estimated 674 acres (just 37 farms) were organic, meaning less than .01 percent of American farmland is used for organic hops. According to Bart Watson, Chief Economist at the Brewers Association, an organization working to promote and protect small and independent American brewers, hops are more susceptible to specific diseases, which can most easily be avoided with chemical treatments.

In fact, when the USDA first wrote the guidelines for organic production they left organic hops out of the qualification process altogether. There simply weren’t enough available. It wasn’t until 2013 that The National Organics Standards Board (NOSB) required that all beers labeled organic also contain organic hops.

Similarly, in 2016, only 51,254 of 2,565,000 harvested acres of barley were organic, amounting to only .02 percent of all barley crops according to the USDA.

And yeast? Well, Gonzales says there is only one provider of organic yeast in the country, Imperial Organic Yeast.

All this means that if Gonzales is short just one bag of grain he can’t simply go down the street to his friends at another brewery and ask to borrow some. He needs to reorder from one of only a handful of the right suppliers.

Additionally, because of the scarcity of ingredients, the price of organic hops, malt, and yeast is also higher. For smaller craft brewers, Gonzales estimates that he pays two to three times more for organic hops and sometimes up to 35 percent more for organic grains. And, the high cost of ingredients trickles down into Gonzales’ bottom line, forcing him to sell his beer at a higher price point. In turn, his beer can be harder to sell to the consumer and move off the shelf. Such is the life of organic breweries.

Despite the tedious certification processes and higher costs, ultimately Gonzales actually sees these strict standards as a positive. “There is no denying the accountability and legitimacy of the USDA organic logo,” shares Gonzales. “I can appreciate the challenges with organic certification because it demonstrates accountability. I hold myself accountable for my actions.”

When Gonzales first started Leashless he made a decision to stay true to his roots and to his beliefs to help the environment. By following all of these rigorous standards Gonzales proves his dedication to his craft.

Why Brew Organic Beer?

Let’s review. Brewing organically is more expensive, the ingredients are harder to find, and it’s more laborious. Which begs the million-dollar question: Why brew organically? Why add more costs and headaches to an already demanding business if you don’t need to?

To Gonzales the choice is easy. Brewing organically is not just a statement, but also a decision to create tangible change for the environment.

As a long-time surfer and lover of the ocean, Gonzales’ commitment on land is clear. “We’re trying to use beer as a vehicle to open peoples’ consciousness to make decisions around the environment on a basic fundamental level,” says Gonzales. According to the Rodale Institute, organic agriculture uses up to 30 percent less water and 40-45 percent less carbon. “If we want to take care of our home and our community we have to start on land. It’s insane how easily we could possibly shift the climate conversation.”

Gonzales carries his ethos through the brewery, making sure the taproom is styrofoam- and smoke-free. His basic principles often meant that inquiring food trucks wouldn’t call him back once they learned Leashless was Stryfrofoam-free. For those that do smoke in a designated area away from the taproom, Gonzales partnered with the Surfrider Foundation, an organization dedicated to the protection and enjoyment of the world’s beaches, to create cigarette butt recycling cans. Any butts put in the bins are collected once a month and recycled instead of ending up in the ocean.

From day one Leashless has used beer to be an environmental steward.

As if all of these accomplishments weren’t praise enough, Leashless has managed to hit the dynamic duo – not only is Gonzales adhering to strict organic standards that protect the environment, but he is also making some damn fine tasty organic beers.

Organic Beer Tastes Good

A perception exists in the beer community that organic beer tastes worse than conventional beer.

Let’s put that myth to rest right now. At least at Leashless that just isn’t true.

The time and dedication that Gonzales puts into his sustainable message can also be tasted in his beer. His tap list runs the gamut from an Island-style Belgian chocolate stout aged on coconut and cacao and Hidden Notes Belgian Dark Strong Ale to the F-Bomb Juicy Pale Ale and aforementioned Foamball Hazy IPA. Seems like using ingredients from organic farms hasn’t restricted Gonzales’ creativity.

We found Foamball to be a set of smooth waves of super juicy citrus from the organic El Dorado hops, cresting with high notes of mangos and reach. Some might say drinking Foamball was like riding that perfect spine-tingling swell at sunset in the Pacific Ocean.

The Bottom Line

For now, Gonzales will continue to spread his message to the craft beer community one glass of certified organic beer at a time.

“We’re using beer as a force for good,” says Gonzales. “If you’re going to drink you should have fun. Life is all about celebrating. Whether you had a killer week or a shitty week sitting at a bar, drinking a beer, talking to people, listening to music, but doing it all with organic beer in your hand, that’s the huge win.”

This is a paid, sponsored post presented by Leashless Brewing.

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Athletic Brewing Co. makes non-alcoholic beer with a portfolio that encompasses styles ranging from coffee stout-inspired collabs to hazy IPAs. The Connecticut-based brewery has outgrown their 10,000-barrel space in just two years and has recently purchased a former Ballast Point facility, in San Diego, to add capacity and meet a growing demand. When a brewery scales five times since their launch–which, by the way, was less than two years ago–you know they are doing something right.

And as more drinkers participate in wellness trends such as Dry January, Athletic is creating award-winning craft non-alcoholic options like no other. We spoke to Founder & CEO Bill Shufelt and Co-Founder & Head Brewer John Walker about shifts and opportunities in this growing space.

Is Non-Alcoholic Beer Popular Among Craft Beer Drinkers?

Samer Khudairi: Do you think there is an attitude from craft beer drinkers that is dismissive of non-alcoholic beer?

Bill Shufelt: There are the decades-old Prohibition-era stigmas. Plus, a previous, well-earned reputation for not taking care of quality, and ingredient selection, and not making exciting things.

I think the craft beer world is so great at making great thoughtful beers of a wide variety, that go well with a wide range of food, and all sorts of different occasions. And people can be proud of it, and talk about it, and they are artisanal and great. Non-alcoholic beer was always something that was made with rice and corn, and made with zero thought, zero innovation, and zero marketing. It was almost shunned to promote along with their other products.

We wanted to break out of that cycle and make it something people were super excited about. We use almost all organic malts, a great blend of hops, and I also think that there has never been anyone else as talented as John and our brewing team focusing on it.

John Walker: I don’t know if I have experienced the craft community shunning it. I think they didn’t know what was possible. That is more of a testament to the foresight Bill had and the background of investors that definitely believed in it.

SK: Non-alcoholic beer is unique in that it is also regarded as a food product. What’s it like to brew food?

JW: A lot of focus has to be paid attention from a food safety standpoint. There is a craft brewing part. And an equally large portion of our business is dedicated to food safety, quality, and shelf stability. Pasteurization is key. And not just any pasteurization, it’s got to be tunnel [pasteurization]. You’re completing the process in the finished package which ensures safety and stability for our consumers, especially the sensitive populations that we often serve.

SK: What innovations have been made in the non-alcoholic space? How has Athletic Brewing pushed it forward?

BS: In general, a large part of our frustration is that people are looking for really easy answers to non-alcoholic beer. It seems like a marketing and sales idea, and then they go to the brewing team at the eleventh hour to let them know they need a beer to launch as soon as possible.

It just takes more time, and research, and thought. It’s not just tough to make, but the quality and food safety is very tough. We’re seeing a lot of companies skip very important steps which makes us very nervous about the future growth of the category.

Like, if a non-alcoholic beer isn’t great, and there is a number of new disappointing products out there, then people are going to try one, and go back to not drinking non-alcoholic beer.

Also, there is real food safety risk. Tunnel pasteurization is absolutely necessary. There are only a few tunnel pasteurizers in the country. Quality shortcuts are worrisome. Everyone is looking for the next Magic Bullet-machine. It’s lazy. But it also could be dangerous since you are dealing with very sensitive populations. There is a reason it is regulated. We have invested a ton in our food safety and quality.

Is Non-Alcoholic Beer Healthy?

SK: Low-calorie beer has become more popular over the past few years. How does a brand like Athletic Brewing fit into that space? Does that play into more of the marketing or the actual brewing process?

JW: Most of it is by design. We are hoping to make an approachable low-calorie beverage that anybody and everybody would enjoy and see the benefit of. A lot of it is by design, but some of it comes from the brewing practice. There are a lot of calories that come from alcohol alone, so not having that, strips out a huge portion of calories that you would get in a normal beer.

BS: The general rule of thumb is 20 calories per 1% alcohol. So if you take out 5% alcohol, you are saving 100 calories. A lot of calories in beer come from empty alcohol calories. Our calories are almost exclusively from organic grains, so it’s really hearty wholesome goodness in there.

SK: Where do you find inspiration? You have recently collabed with other craft breweries. Do you look to craft beer, other craft beverages for inspiration?

BS: I think there is inspiration on the product side, and the company and impact side. The biggest driver at the company level is to positively impact the health, happiness, and activity of tens of millions of Americans. And by extension their communities and environment.

We donated over $300,000 to environmental causes last year and over $500,000 as a company, as a whole. We’re planning to donate over $1 million in 2021. That impact on people’s health and their communities is what really gets us out of bed in the morning. On the product side, there are a lot of people John and I look up to. There is no shortage of awesome people who have come before us in the craft beer world that we respect.

JW: I look to the companies that built the best and most consistent quality programs in the country. Sierra Nevada, New Belgium, Stone–they were all pioneers of the category.

Aside from that, our own team has really taken a passion for this space. Our process is so unique that we are able to diversify our portfolio every single week. The whole team can do R&D projects just like any craft brewer would. In a pub, you might see twelve different varieties of beer. We can do that now. And that didn’t exist before, so it’s like a playground for brewers that never knew.

SK: The ability to maintain that quality while expanding is important. Recently, an Athletic Brewing Europe Instagram page was created, are you planning to grow and distribute internationally?

BS: There is a lot of interest from Europe and other parts of the world. The brewing team did win a lot of awards at the World Beer Awards and The International Beer Challenge this year. Our Free Way Hazy IPA won an award in that, and there has definitely been a pull having received these awards. We launched throughout Canada on January 1st. And we will be available throughout Europe starting fairly soon.

Dry January, Athletic Brewing Co., and Non-Alcoholic Beer

SK: Interest and attention to Dry January also seems to be growing. How is that being received at Athletic Brewing?

BS: Our website traffic has been going up 90% month-over-month. As a company, we grew over 500% last year. It has been super challenging in many ways, but our team has been working very hard. Even when our team has been taken off the road [working from home] for extended periods of time, including now. This has been the third prolonged stretch that our team has been at home this year. Everyone has been crushing it and laying the foundation of bricks for the future. We are excited for the year ahead and we were able to keep our full team on board this year, so we are really proud of that as well.

SK: John, did you ever think you’d be brewing non-alcoholic beer?

JW: When I first met Bill I saw all the thought that had gone into Athletic. And being in craft beer for so long, appreciating and understanding of the innovation that goes on within that segment already, and then hearing the vision and mission that he had, all while being a young father and wanting to do better and be healthier and be active and present — it all made perfect sense. I wouldn’t have mapped it well enough to find it myself, I don’t think. But Bill wrapped it up nicely for me.

BW: This was not a common reception to this idea in 2017. John was about the 200th person I spoke to. And I was like, “Wait, wait, wait, please don’t hang up. Can you give me five minutes, and please don’t say ‘no’ until Monday.”

[Both laugh]

JW: At the end of the day you want to be creative. If you get to create something that doesn’t exist, that’s super hard. What a challenge. But what an opportunity! I don’t see myself ever going back.

What’s the future of Athletic Brewing and non-alcoholic beer?

SK: Any exciting projects you are looking forward to next year?

JW: We have some cool collaborations coming up both in craft beer and within the food space. The Boulevard collaboration was an awesome opportunity. They are super reputable and to be able to work with them and Steven Pauwels was incredible.

SK: Anything else you may want to add?

BS: It’s been so much fun to bring this new complementary channel to the craft beer world. It really just gives a lot of people an entryway into the craft beer world. And more nights of the week that craft beer can be drunk. And we’re really just having fun with it.

JW: Beer, and drinking a beer together, is a cultural event that seems like many people may have been missing out on. It could have been water, who knows. But if people are able to share a beer that we made, and we are able to bring people together that couldn’t have otherwise, that really means a lot to me.

Interested in learning more about non-alcoholic beers? We put together a list of our 10 favorites here.

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