Brewer Magazine Q&A: Andrew Barnett, Barnett & Sons Brewing

This is a part of a continuing series of Q&As with members of the brewing community from across the U.S.
Brewer Magazine will share business and personal insights from Brewmasters, Head Brewers, Brewing Managers, Sales Directors, QCQA Managers and others each weekend to help you get to know each other better in the industry and learn more to better develop your own brand.

Andrew Barnett, President, Barnett & Son Brewing Company — Parker, Colorado

BREWER: How has your business strategy evolved to help grow and stay competitive?
BARNETT: Our recipes have evolved as our palates have changed over time. There is a lot more focus now on new products and one-offs, where when we first opened we were very flagship oriented. Nearly five years into the business now, we’ve also been through one brewing capacity expansion and recently completed a taproom seating area expansion.

BREWER: Who is your mentor in the industry and why? What have you learned from them?
BARNETT: John Winter at Lone Tree Brewing Company. He is a great friend and sounding board to discuss new ideas and best practices.

BREWER: What idea did you or your team come up with lately that has been a big benefit to how your brewery functions?
BARNETT: Yeast propagation. Developing and refining our process for scaling up new yeast to pitchable quantities has allowed us to use many different strains of yeast and saved a lot of money.

BREWER: If you had one business strategy that you could implement to better the brewing industry, what would it be?
BARNETT: Focus on fundamentals: provide great service, make great beer. Everything else flows from those two things.

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