Chris Dutton

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

I’m owner, brewer, janitor, food runner, dishwasher, sales person, bar back, etc. for Front Range Brewing Company [in Lafayette, Colo.]. I decided five years ago I wanted to start a brewery.

What’s new at Front Range?

We’ve been open for eight months so most everything is new, albeit previously used. Beer-wise we just rereleased our rum barrel aged coffee quad and are about to release our bourbon barrel aged German Chocolate Cake Porter.

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

The communal spirit never ceases to amaze me. I also like how people solve similar problems in new, different, and creative ways.

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

In my copious time away from the brewery I like to cure meat, make kombucha, homebrew, and lift heavy things.

What’s your favorite food and beer pairing?

We have a quarterly beer dinner. I usually am looking forward to the dessert our chef has paired for it.

What’s your biggest accomplishment unrelated to your job?

Eight years of marriage and my two daughters.

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

Changes frequently but right now I’d say it’s a tie between Uerige’s Doppelsticke and Odell Myrcenary.

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

Kingfisher may not be the best or most interesting beer in the world but it sure hit the spot at the end of a hot day in India.

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