David Yancey

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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 head brewer and barrel program manager [at Taxman Brewing Company in Bargersville, Indiana]. I started by reading every book I could find and brewing just about every other day. By volunteering at local craft breweries I was able to network until I landed a brewing job. I started as a brew hand, cleaning monkey, and delivery guy.

What’s new at Taxman?

We always have something new around’seasonal canned offerings, experimental farmhouse IPAs, spirit or sour barrel projects, etc.

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

Other than the beer, I would say that the people are all so into what they’re doing. It really is a nice change from my old corporate drone career.

Name a favorite food and beer pairing.

Saison and Cheetos.

What’s your biggest accomplishment unrelated to your job?

I trained my dog to keep off my bed’at least when I am not around.

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

I have been known to indulge in a strong barleywine from time to time.

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

Costa Rica. We traded commercial beers and wine to an old brewer who made a traditional local hooch/beer. It was not the best beer ever, but it was crafted by this guy and quite good in its own unique way.

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