Clayton Brackley

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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 the head brewer at Night Lizard Brewing Company in Santa Barbara, Calif. I started brewing professionally at BJ’s Brewhouse in Reno as an apprentice.

What’s new at Night Lizard?
I recently captured a native Saccharomyces strain and had it banked at a yeast lab. I’ve also been experimenting with koji fermented rice “beers” as well as sour kombucha fermented beverages. We also started bottling our solera-style barrel-aged golden strong ale.

What’s the best part of being a part of the craft brewing community?
All of the brewers who visit us and bring beer to taste and hang out while we talk shop. Also the open, friendly nature of our fellow independent craft brewers.

Name a favorite food and beer pairing.
Fresh Santa Barbara uni with a Sake Lager.

What’s your biggest accomplishment unrelated to your job?
I played in a band that won a competition and played a huge heavy metal music festival two years in a row.

What’s your favorite beer from another brewery?
Boon Oude Geuze.

What do you like to do in your time away from the brewery?
Play bass in a metal band, hike the local mountains, or go deep sea fishing.

What’s the most memorable travel destination at which you’ve had a chance to sample the local beer?
I once visited Portland, Ore. and after checking out a few breweries, ended up at the Horse Brass Pub where the late Don Younger fed me Pliny the Elder and Macallan whiskey along with tales of the early days of craft brewing.


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