Adam Curfew

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

I am currently the director of production for Wasatch and Squatters [in Salt Lake City, Utah]. I started homebrewing in 1995 and became obsessed with beer. In 1997, I begged and pleaded enough that Squatters gave me a job on the keg machine. I soon fell in love with fermentation and spent 15 years as the head cellarman before moving into my current role a few years ago.

What’s new at Wasatch and Squatters?

We are constantly expanding. We’re working on offsite barrel storage to increase our output of wild and sour beers.

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

The beer of course, with all of the great people in the industry a close second.

Name a favorite food and beer pairing.

Ribs and Wasatch Devastator double bock.

What’s your biggest accomplishment unrelated to your job?

Going back to school and obtaining a B.S. in chemistry.

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

Rodenbach Grand Cru.

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

The Delirium Caf in Brussels.

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

Golf, ski, snowboard, and cook.


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