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.
Scott Krebsbach, Operations Manager/Proprietor, Vault 202 Brewery — Appleton, Wisconsin
BREWER: What inspired you to start your brewery, and how has your original vision evolved over time?
KREBSBACH: I have worked for some great breweries and wonderful ownership groups over my career. I’ve tried to treat every job like it was my business…but it never really is. Finally, the right group of partners was in place, and we were able to open Vault 202 Brewery in July of 2025. Over my 25 years in this business, I have seen many trends and business models come and go. I’ve always been fond of the brewpub model. But I like a little bit of that industrial warehouse or big German beer hall feel that everyone has become accustomed to over the last decade.
BREWER: What has been your most successful strategy for navigating challenges like rising ingredient costs or economic downturns?
KREBSBACH: We have built some strong relationships with suppliers and tried working closely with the local brewing community. It’s hard to have any purchasing power at this small a scale, so if you can work with other breweries in your area to split costs, it can help a lot.
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?
KREBSBACH: The brewery is [less than a year] old, so we’re just starting to figure out who we are. Our Head Brewer Chris Schnepf and I tend to be more traditional in the styles we like, and thankfully our local market likes those beers too. We are making some more modern styles and a few trendy ones to round out the tap list and make it a little more interesting for ourselves and our customers. At this point in our business life, we try to use social media, podcasts, industry and local publications just to get our name out there and get some public awareness of who and where we are.
BREWER: What are you sippin’ on right now from your brewery that you really enjoy?
KREBSBACH: I was lucky enough to spend a couple weeks in Germany last year and could not stop drinking the Augustiner Helles. We made a version of that beer, and it’s bringing me back to some great fall afternoons in the many beer gardens I visited.
BREWER: What trends in the craft beer industry do you think are worth investing in over the next few years?
KREBSBACH: The craft brewing industry has always touted “Buy Local, Drink Local,” but I see that becoming even more important going forward. The days of double-digit growth, hyper expansion, and banking on buyouts are long over. Small community pubs that focus on quality beer and good service seem to be the only model that is somewhat stable.
