Brewer Magazine Q&A: Patrick Zachmeyer, Rohrbach 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.

Patrick Zachmeyer, Brewer​, Rohrbach Brewing — Rochester, New York​

BREWER: ​How do you feel your job has had to adapt in the beer market compared to a few years ago?
ZACHMEYER: ​Over the past few years, the brewing industry has really gotten competitive with all the new breweries opening and closing. As a result I feel in order to survive in the industry as a brewer, being consistent and producing a great beer with no off flavors that is shelf stable is one way many brewers have had to learn to adapt to in order to sell their beer in this thriving market.

BREWER: ​Who is your mentor in the industry and why? What have you learned from them?
ZACHMEYER: ​I often look up to my current and past co-workers Nicki Forster, Zach Porrey, and Brandon Whalen. All three of them have offered their own experiences and knowledge along with continuing to push me out of my comfort zone.

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?
ZACHMEYER: ​I tend to think of everyday as a success. It blows my mind everyday when I wake up that I work at a 26​-​year​-​old company that continues to grow every year and I’m the youngest employee amongst the brew staff that somehow worked my way up to operate a semi-automated brewhouse​ ​​ ​I’m still waiting for someone to pinch me and wake me up from this dream​!

BREWER: ​Can you touch on something your brewery has added lately that’s unique or making your business more successful (it could be equipment, technology or people)?
ZACHMEYER: ​Over the past several years, Rohrbach has added so many tanks and a myriad of other equipment such as CIP skids, O2 meters, a semi​-​automatic brewhouse, and a few very great brewers. Each person and piece of equipment added has helped take this brewery to the next level that will help shape the Rochester craft beer scene.

BREWER: ​If you had one business strategy that you could implement to better the brewing industry, what would it be?
ZACHMEYER: ​Listen to your heart and brew what you want! Some​ ​days I feel like brewing a Milkshake IPA or a ​Pastry ​Stout then other days I’m feeling a Czech ​Pilsner or ​Helles. This world is filled with billions of people, why try to fit in? Be the brewer/person you want to be even if you are a little quirky like myself!

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