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.
Adam Juncosa & Karen Malzone, Owners/Brewers/Managers/Tasting Room Staff/Janitors/Ect., Odd Bird Brewing — Stockton, New Jersey
BREWER: What inspired you to start your brewery, and how has your original vision evolved over time?
JUNCOSA/MALZONE: We love beer. When we opened in 2020, there wasn’t a single place within three miles of Stockton for a person to meet with friends and have a pint. Since then, other places have reopened and restaurants have been revitalized, but for a while there, it was a beer wasteland. When we opened, we merely wanted our brewery to produce good beer and be financially sustainable. Now, though, we see that it’s become a hub for our community. Neighbors actually have come to know each other through Odd Bird — folks that have lived on the same street for 15 years without knowing each other are now friends. A sense of place and belonging is an unexpected byproduct of the open environment we’ve encouraged and the age-old strategy of merely meeting with strangers (turned friends) over a pint.
BREWER: What has been your most successful strategy for navigating challenges like rising ingredient costs or economic downturns?
JUNCOSA/MALZONE: We don’t panic. We haven’t raised our prices in the five years we’ve been open. Instead, we look for ways that will increase community interest and a real, honest and loyal following. Every third Thursday, we host a Locals’ Night that gives back to non-profit orgs that we believe in — the Rainbow Room, Fisherman’s Mark, the Northeast Organic Farming Association of NJ, the NJ Conservation Foundation, among others — organizations that do great things for local humanitarian efforts, LGBTQ+ youth, food insecurity, and work to conserve native ecosystems.
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?
JUNCOSA/MALZONE: We keep a steady course and trust that the beer and environment we’ve created will keep the customers happy. From the very beginning, we wanted to be a small brewery with minimal distribution. Our love of long-Lagered traditional beers, real cask ale, beers brewed without shortcuts or pallid ingredients — these are the things that we value. Our customers have come to trust in this.
BREWER: What are you sippin’ on right now from your brewery that you really enjoy?
JUNCOSA/MALZONE: Wild Rover: our dry Irish stout on nitro, and Catbird: our flagship IPA brewed with all New Jersey-malt from Rabbit Hill and the always-tasty paring of Citra and Mosaic hops.
READ MORE: How Descendants Now Steers the Ship as New Jersey’s Oldest Brewery
BREWER: What trends in the craft beer industry do you think are worth investing in over the next few years?
JUNCOSA/MALZONE: Hyper-local ingredients — malt sourced from places near to us that protect the land and utilize sustainable agricultural practices. Supporting local farms should always be a trend!
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