Brewer Magazine Q&A: Jeffrey Stuffings, Jester King

This is a part of a continuing series of Q&As with members of the brewing community from across the U.S.
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.

Jeffrey Stuffings, founder/owner, Jester King Brewery — Austin, Texas

BREWER: How has your business strategy evolved to help grow and stay competitive?
STUFFINGS: We’ve set up curbside pickup open seven days a week. We’ve re-imagined our onsite experience to incorporate our whole ranch and farm for visitors. Also, we’ve diversified the range of beers we make to include pure-culture fermentations.

BREWER: Who is your mentor in the industry and why? What have you learned from them?
STUFFINGS: Ron Jeffries of Jolly Pumpkin. I learned how to make barrelaged wild beer!

BREWER: What idea did you or your team come up with lately that has been a big benefit to how your brewery functions?
STUFFINGS: Our team implemented an online ordering and reservation system that allows us to provide service to our guests much faster and more efficiently.

BREWER: If you had one business strategy that you could implement to better the brewing industry, what would it be?
STUFFINGS: I’d encourage businesses to open their books to their employees.

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