Josh Brewer

What’s your current position at your brewery, and how did you get started in the craft brewing industry?

I’m the head brewer at [the recently opened] Mother Earth Brewing Co. in Kinston, N.C. I started as a homebrewer in 1996 and had some great teachers along the way.

What’s new at Mother Earth?

Wow, just a few things we’re excited about! We just ordered two 60bbl uni tanks, six 40bbl uni tanks, two 60bbl brites and one 40bbl brite. Our stylish new taproom is completely run off of solar, with some crazy experimental beers on tap. We have a killer barrel-aged Belgian tripel that will be out in April, and we’re also excited about our North Carolina statewide product launch.

What’s the best part of being a part of the craft brewing community?

The almost immediate friendship that forms when you meet another member of the craft community. A stranger immediately becomes a friend. The support we give one another would be difficult to match in any other profession.

What do you like to do in your time away from the brewery?

Road cycling and I’m really getting into Frisbee golf these days

What’s your favorite food and beer pairing?

A spicy BBQ pork sandwich with a balanced IPA.

What’s your biggest accomplishment unrelated to your job?

Bicycling around the Big Island of Hawaii in only two days, and raising a 2.5-year-old daughter with my wife.                                                                    

What’s your favorite beer that your brewery does not produce?

Saison.

What’s the most exotic travel destination at which you’ve had a chance to sample the local beer?

I lived in Belize and made wine for a French-Thai restaurant. Though island life was nearly idyllic, I felt a void, and it was clearly a crisp homebrewed pale ale.

 

 


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