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.
Jon Hovan, co-founder/Head of Brewery Operations, HiHO Brewing — Cuyahoga Falls, Ohio
BREWER: What inspired you to start your brewery, and how has your original vision evolved over time?
HOVAN: I started homebrewing in college back in 2003. After moving to Denver in 2007, I saw the craft brewing industry take off. My wife and I immersed ourselves in the craft beer boom by starting a homebrew club (The Brew Crew), volunteering at beer festivals and breweries, and attending the American Brewers Guild in Vermont. After all the fun stuff, we moved back to Ohio and opened HiHO Brewing Co. We originally wanted a small taproom with minimal food, but in Ohio, people want good food with their craft beer. So instead of a small taproom, we found a 12,000 sq ft building. After a year of demo and build out, we opened the taproom in 2016. Six months after opening, we ordered more tanks to increase capacity. Two years after opening, we expanded the small kitchen and built a scratch kitchen with brick oven pizza. This proved to be a great idea, and we’ve expanded the capacity and space since to accommodate more customers.
BREWER: What has been your most successful strategy for navigating challenges like rising ingredient costs or economic downturns?
HOVAN: Our most successful strategy is investing in our employees. We take care of each other and stick together to build a strong team that pushes each other to be the best. We strongly believe that empowering our team provides growth and support to keep customers coming back for more beer, pizza, and a comforting environment.
BREWER: In the face of an evolving craft beer landscape, what significant changes have you noticed, and how has your brewery adapted to remain relevant?
HOVAN: We continue to modify our goals to stay relevant through innovation, community outreach, and always pushing the limits. If something doesn’t work, we go back to the drawing board and find another path.
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BREWER: What are you sippin’ on right now from your brewery that you really enjoy?
HOVAN: My favorite beer right now is Camp Pranks, German Hefeweizen. We brewed this beer for our buddy Jake. Jake worked behind the bar and in the kitchen at HiHO for three years. He always had a smile, loved camping, and really loved playing pranks on people while camping. Jake passed away in 2020, but he lives on with Camp Pranks.
BREWER: What trends in the craft beer industry do you think are worth investing in over the next few years?
HOVAN: It’s an ever evolving and maturing market. Stay relevant with constant innovation.
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