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.
Brian Dressler, Head Brewer, Stable Craft Brewing — Waynesboro, Virginia
BREWER: How does a typical day in your role look, and how do you balance operational demands with fostering a positive team environment?
DRESSLER: It usually starts with my tank and facility check and maintenance, making sure temperatures and pressures are where they need to be and that everything is in order. It becomes a balancing act of time management, “hands on” in the cellar and paperwork in the office. The key is to find the groove that keeps everything firing on all cylinders, balancing the strength and weaknesses and that all members of the team are happy and proud of what they do.
BREWER: Are there any recent accomplishments for the brewery you want to tout and how is it going to improve your business going forward?
DRESSLER: 2024 was another good year for Stable Craft Brewing as we have been awarded Virginia Best Brewery/Outdoor Dining and Bronze in the Virginia Craft Brewers Guild. We take great pride in the awards and recognition we’ve received for our Green Brewery and Green Travel/Agritourism journey. We have been working hard and have a few things up our sleeves heading into the new year. So please follow as we can’t wait to release them to the public.
BREWER: What have you found to be the most effective way to handle customer feedback, both positive and negative?
DRESSLER: Customer feedback, both positive or negative, must be handled positively. No one is perfect, we all will have our trials and tribulations in one form or another. But we can grow even upon the negative. We celebrate positive feedback, address the negative proactively and foster reflection and growth. I often ask myself what I can do today, to make myself better than who I was yesterday.
BREWER: What first drew you to the industry, and what keeps you passionate about being part of it today?
DRESSLER: Producing beer for a living isn’t a bad gig, right? As a home brewer and cook, the idea of creating beverages while incorporating layers of flavor sounded amazing. I want people to receive a different experience and taste with every sip they take. I enjoy being surprised by that one extra layer of flavor that just wasn’t expected but is so incorporated that it works. The ever-changing dynamics of our industry has us all pushing our talents to satisfy our customers.
READ MORE: The Graduation of Stable Craft’s Mossy Creek
BREWER: What are you sippin’ on right now from your brewery that you really enjoy?
DRESSLER: Our Après Ski Baltic Porter. The balance of chocolate and coffee with those dried dark fruit and sweet licorice notes makes for a deeply satisfying and layered flavor profile—perfect for relaxing after a long day.
BREWER: What’s one piece of advice you’d give to new managers stepping into a role similar to yours?
DRESSLER: Success begins with clear goals and the effective use of resources. Achieving excellence requires a well-structured plan, meticulous record-keeping, and a commitment to quality. Our team’s ability to collaborate harmoniously and communicate effectively is essential to producing outstanding results. We embrace the challenges, enjoy the process, and take pride in the journey toward creating exceptional products.
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