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.
Julian Wright, Founder & CEO, Pedal Haus Brewery — Phoenix
BREWER: What inspired you to start your brewery, and how has your original vision evolved over time?
WRIGHT: I owned a craft beer bar that opened in 2012 when craft breweries were popping up everywhere. It seemed like a natural and exciting progression to brew our own beer. I ended up going bigger than originally anticipated and instead of a 2,000 sq. ft. nano brewery I decided on a 14,000 sq. ft. microbrewery and restaurant. Originally, I wasn’t planning on more than one location. But over time, with the success of the beer, thanks to my brewing partner Doc Osborne, we grew to four locations. I also wasn’t planning on canning or pursuing the wholesale market, but that is now the fastest-growing part of our business.
BREWER: What has been your most successful strategy for navigating challenges like rising ingredient costs or economic downturns?
WRIGHT: Just stay nimble, be willing to adjust, but not oversteer the turn, as they say.
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?
WRIGHT: Well, we started specializing in lighter beers, and we’ve seen the industry, especially in Arizona, shift in this direction. So, we were a little ahead of the trend, but it worked out for the most part. As for changing tastes and consumers drinking less, it helps to provide a space with good food and friendly staff to make our locations known for more than just beer. We do a lot of programming and events. It’s exhausting, but it does keep people engaged with our brand.
BREWER: What are you sippin’ on right now from your brewery that you really enjoy?
WRIGHT: I go in phases. Last year, it was our German-style Pilsner; these days, it’s been our Beach Cruiser Mexican Amber Lager, with mild maltiness and a crisp finish. I even chuck a lime in it sometimes to pretend I’m in Mexico on the beach.
BREWER: What trends in the craft beer industry do you think are worth investing in over the next few years?
WRIGHT: Probably lighter crushable beers, but stay true to your brand and be careful not to get over skis with expansion. Stay lean if you can.
