Brewer Magazine Q&A: Luke Edward, Barrio Brewing

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.


Luke Edward​, ​Brewery Logistician​, Barrio Brewing — Tucson, Arizona​

BREWER: ​How do you feel your job has had to adapt in the beer market compared to a few years ago?
​EDWARD: ​I feel that I have had to learn all the aspects of the industry to fully understand what goes into a finished and successful product. I don’t believe that you can work in a brewery and do just one job day in and day out. I have had to do multiple jobs in the brewery over the years and each one has become such a valuable learning experience. From sales to keg washing, you should always want to learn something new and never think that you are above certain work. You need to be flexible, efficient and always willing to help others.

​BREWER: ​Who is your mentor in the industry and why? What have you learned from them?
EDWARD: Dennis (Arnold) has taught all of us here at Barrio so much and always surprises us with new ideas and additions to the brewery. Everything we do here is done in-house. From construction and brewery modifications to re-purposing old equipment. I’ve learned that you shouldn’t need to rely on somebody else for everything, try it yourself.

​BREWER: Can you share a success story that you are proud of in your job or maybe a story of how you learned from a situation that has altered your thoughts on how you do your job now?
EDWARD: There are always daily accomplishments that I take pride in but one huge thing that brewers often forget is to be respectful and friendly to each other. There is so much competition in the industry — and its awesome to be competitive — but you don’t have to be a dick. I’ve worked hard on my relationships with each person in the brewery and it really is beneficial to have everyone on the same page. Having experienced what its like to be in an uncomfortable work environment and seeing what its does to a brewery and the employees has made me make extra effort to help others and be respectful.

​BREWER: ​Can you touch on something your brewery has added lately thats unique or making your business more successful (It could be equipment, technology or people)?
EDWARD: We recently got one of the Anton Paar Cbox meters and its unbelievable the difference it makes. From having to use multiple instruments to test beers for CO2, O2 and Nitrogen to having one that is so simple to use its great. Also having Charlie (Billingsley) — who is new to Barrio. He has taught us a huge amount in the short time he has been here. He has been teaching correct QA and QC practices and showing us how to improve daily processes to put out really awesome beers that we all take pride in.

​BREWER: ​If you had one business strategy that you could implement to better the brewing industry, what would it be?
EDWARD: Focus on producing your best possible product and make sure your whole team has that same end goal in mind. If you can keep getting better at what you do you will have no problem adjusting to an ever changing market.

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