This is a part of a continuing series of Q&As with members of the brewing community from across the US. 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.
Jeff Huss, Owner/Brewmaster, Huss Brewing – Tempe, Arizona
BREWER: What do you feel have been new challenges in your position that have helped push you and make you better at your job?
HUSS: New challenges over the years have been sending beer to the furthest reaches of Arizona, along with more grocery placements for packaged products. All of that has forced me to be better at my job by being forced to pursue higher quality control standards to assure our beer tastes as good in Yuma as it does in Tempe.
BREWER: Why did you enter the craft beer industry and what makes you love being a part of it and staying in it?
HUSS: When I was in college, I became incredibly interested in beer and different flavors and the ingredients that changed the flavors and styles. Along with that came home brewing. The overall joy is seeing people enjoy the product we have created and relax. I like to think of it as selling relaxation one pint at a time.
BREWER: What are some recent trends within your job and expertise in the industry that you’ve tried or are excited about trying?
HUSS: Ten years ago when we started, the IPA was a pretty vanilla category compared to what we know now. The major variations were within the alcohol content while the hops were very similar. I think trying to push the envelope with some of the newer IPA variations is a lot of fun, and at the same time I would say trying to do our best to still retain the traditions of classic world styles.
BREWER: What was your business’s greatest accomplishment during the past year, and what are your goals for your brewery this year?
HUSS: Our brewery’s biggest accomplishment of 2023 is being open for 10 years with amazing people along the way, and our goal for 2024 is to continue innovating our brands and our beers.
BREWER: What are some changes in the industry that you’ve observed in the past few years, and how has your business adapted to it to stay competitive?
HUSS: The overall quantity of alcohol producers has been continuously increasing the last several years, creating more competition, not only with where consumers can find beer on draft, but also on grocery shelves. I would say we are constantly innovating as well as educating our team with what’s new and available by sending staff to CBC, Brew Talks and utilizing Brewers Association tools. We definitely keep a pulse on the industry trends and continue to keep the pedal to the floor.
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