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.
Andrew Voss, Co-Founder, Precarious Beer Project — Williamsburg, Virginia
BREWER: What inspired you to start your brewery, and how has your original vision evolved over time?
VOSS: As a chef, my business partner and I originally envisioned a small craft brew-pub centered on seasonality and local ingredients. Eight years later, that vision has evolved into a high-production model focused on brewing some of the region’s best hoppy beers from our new, larger beer hall space.
BREWER: What has been your most successful strategy for navigating challenges like rising ingredient costs or economic downturns?
VOSS: Flexibility is critical, a lesson we learned during COVID. To navigate rising costs and a shifting economy, we have become much more consumer-driven. While we love eclectic, experimental beers, the cost and lack of turnover for those niche styles is financially restrictive. Our strategy is to remain flexible and listen to what the consumer consistently buys
READ MORE: Making Local Ties to New Markets
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?
VOSS: The most significant adaptation has been shifting our focus from numerous ‘one-off’ experimental beers to strengthening our core, flagship brands. By reducing our annual SKUs, we cut down on ‘noise’ and allowed our best sellers to shine. This move has made the brewery more efficient, simultaneously improving profitability and ensuring our patrons always have their favorite beers on tap.
BREWER: What are you sippin’ on right now from your brewery that you really enjoy?
VOSS: The brewers just released ‘The Woodsman,’ a lightly smoked 5% Helles. It’s soft, malty, with just the right amount of smoke—the perfect beer for the current weather.
BREWER: What trends in the craft beer industry do you think are worth investing in over the next few years?
VOSS: Quality and consistency are the two driving factors for success. Consumers are taking fewer risks on unknown beers. They are gravitating toward local craft breweries that consistently produce high-quality, delicious, and often simpler beer styles. Therefore, any investment in technology or equipment that helps achieve and maintain those goals is paramount.
