Some things we consume for sustenance, others for enjoyment. Beer is usually the latter, but for brewers who are surrounded by the stuff all day, every day, it can be easy to get beered out. Which draws the question: What do brewers drink when they’re not drinking beer?
“Tea and coffee. I’m learning a lot about coffee lately and am becoming more picky about what coffee I drink. I’ve been into good whole-leaf, non-flavored teas for many, many years now. If it’s alcohol, I go to a high-end rum more often than not.” — Chris Davison, head brewer at Wolf’s Ridge Brewing.
“Gin & Tonic! Bar Hill Gin (distilled from honey in Vermont), tonic, plenty of lime.” — Nicole Carrier, co-founder and president of Throwback Brewery.
“The best $15 bottle of wine I can find … or the best Scotch my buddy is willing to share.” — John Falco, head brewer at Lincoln’s Beard Brewing Company.
“Local spirits or bourbon.” — Eric Meyer, brewmaster at Cahaba Brewing.
“Wine and bourbon.” — Chris Riphenburg, co-owner and head brewer of Ale Asylum.
“Alcohol would be whiskey, non-alcohol would be water.” — Don Oliver, head brewer at Dust Bowl Brewing.
“Water.” — Davin Helden, CEO of Liquid Mechanics.
“Water.” — Ian Smith, co-owner of Three Rings Brewery.
“Besides water, rum is my go-to if I’m ‘beered out.’ Preferably locally distilled rum if I can get it.” — Pete Anderson, co-owner of Pareidolia Brewing Company.
“Which season? Summer: Wine is off-dry Riesling or this bangin’ Pinot Rosé from our winery. It tastes like cherries, honey, vanilla, and happiness. Cocktails is G&T. Have mercy it’s the G&T. Spring: Wine is Gewurztraminer. Bright and a little spicy — just like us. Cocktail is the Dark & Stormy. We have a non-alcoholic ginger geer we make specifically for Dark & Stormies. Winter: Wine is Zweigelt. Just saying, it makes your beard grow faster, a flannel appear on your back, and a log splitting ax show up in your hand. Cocktail is the Manhattan. Served in the right glass it drinks like your sitting next to your grandfather, back when he was wearing ties, smoking cigars, and making your grandma go all goo-goo eyed.” — Jon Mansfield, brewery operations manager at Warhorse Brewing Company.
“I’ve really gotten into drinking rye whiskey. It’s a Maryland specialty, and pairs so well with ginger ale or just on ice.” — Kevin Blodger, co-founder and director of brewing operations at Union Craft Brewing.
“5 a.m.: Start my first of four cups of coffee. 10 a.m. through 5 p.m.: Hydrate, hydrate, hydrate, because making beer is extremely hard work! 5:30 p.m.: shift beers. Weekend: More beer … or whiskey, wine, really anything that I can bring back barrels to put beer into!”— Alan Windhausen, head brewer at Pikes Peak Brewing Company.
“My wife and I are cross-drinkers. We live in a burgeoning wine region in southern Oregon and like exploring the wine being produced nearby. In the summer we’re big Gin & Tonic fans. Bourbon is a mainstay in our liquor cupboard. Love a dirty gin Martini too.” — Larry Chase, brewer at Standing Stone Brewing Company.
“I’m really enjoying what some of the local wineries are doing, specifically some of the stuff on Long Island. We’re using reds from Macari Winery for a barrel-aged beer we released on July 4th called Red, White & Boom.” — Damian Brown, brewmaster at Bronx Brewery.
