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.
Chris Ruggiero, co-owner, Berlinetta Brewing — Bridgeport, Connecticut
BREWER: What inspired you to start your brewery, and how has your original vision evolved over time?
RUGGIERO: My brother Rich and I love traditional European beer styles and wanted to make the kind of beer that we love. And we wanted to create a taproom ambience and feeling that we encountered often in Europe and Japan but couldn’t find here.
BREWER: What has been your most successful strategy for navigating challenges like rising ingredient costs or economic downturns?
RUGGIERO: We’re always trying new things to drive business; our aim is to increase volume of sales rather than passing along incremental costs to our customers. We have not raised taproom prices in years, and we don’t plan to anytime soon. As a consumer, I like to feel that I am getting good value in any transaction, and as a hospitality provider I want to do the same for our customers.
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?
RUGGIERO: The scene has changed dramatically since I began going to breweries regularly back 10-15 years ago. The novelty is gone, the hype is gone, and there are less new enthusiasts entering the customer base. The reasons for this are many, and well-discussed, so no need to retread those waters. In terms of ‘how have we reacted,’ we are paying attention to the changing preferences of the existing craft-beer consumer base and working hard to develop new offerings that they can’t get elsewhere.
BREWER: What are you sippin’ on right now from your brewery that you really enjoy?
RUGGIERO: That depends on the occasion! For Chinese and Italian food, still our Velvet Pilsner, which is our top-seller. For a ‘happy hour’ beer at the end of the work day, I am enjoying the very last of our 2025 Oktoberfest Märzen.
READ MORE: Why Berlinetta Stays Deliberate in Being Unique & Traditional
BREWER: What trends in the craft beer industry do you think are worth investing in over the next few years?
RUGGIERO: I am not interested in investing in any trends, honestly. We fully intend to stay the course and stay true to what we initially set out to do, and have done consistently for five years. Traditional styles, tailored to an (let’s admit it…) aging consumer base. Served in a friendly, welcoming space with great old-school music. Basically, what I like. Some or another singer said it best; “You can’t please everyone, so you got to please yourself.”
