Brewer Magazine Q&A: Bradley Ginger, Rivertown Brewing

This is a part of a continuing series of Q&As with brewers from across the U.S.
Brewer Magazine will share business and personal insights from Brewmasters, Head Brewers, Brewing Managers and others each weekend to help you, a fellow brewer, Brewmaster or brewing manager get to know each other better in the industry and learn more to better develop your own brand.

Bradley Ginger, Head Brewer, Rivertown Brewing — Middletown, Ohio

BREWER: What is a lesson learned within your position that sticks with you to this day?
GINGER: If you fail to plan, you plan to fail. A lot of the processes in brewing you only get one chance to get it right. The set up to brew is just as important as brewing.

BREWER: Who is your mentor in the industry and why? What have you learned from them?
GINGER: I would say two, Jason Roeper (Rivertown co-founder) and Pattrick Sullivan from Nowhere In Particular. I first learned to brew from Patrick on a 7-barrel system at Toxic Brewing to learn the process and am now learning how the process changes with our 50-barrel system. There is a huge difference in how both are run.

BREWER: What have you added to your brewery lately that’s unique or making your business more successful?
GINGER: I have tried to bring not only consistency and efficiency, but quality product as well. I am very passionate about beer, even more so making a unique brew.

BREWER: In today’s business climate for craft beer, how will your brewery grow?
GINGER: By introducing new unique beers, such as the authentic Czech Pilsner, and just trying new recipes that you can’t find anywhere else.

BREWER: What sort of innovations in craft beer excites you?
GINGER: I really enjoy trying new experimental hops and yeast strains. Not knowing just how each will add flavor can be pretty exciting and you can end up with a wonderful flavor profile you wouldn’t expect.

BREWER: If you had one strategy that you could implement to better the craft beer business, what would it be?
GINGER: As the market is complex, that is a complex answer. I think the best way is to have fun with what you do. Second, balance traditional flavors with experimental and weird shit. Like they say: Love what you do, right?