Dwight Hall

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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 managing partner/head brewer at CooperSmith’s Pub and Brewing Co. [in Fort Collins, Colo.] I began working at CooperSmith’s during the initial construction and helped open the business as the p.m. kitchen manager. Our partner and original brewmaster, Brad Page, invited me into the brewery to help clean kegs and tanks. Eight years later, I took over as head brewer. In 2004, I became a partner in the business.

What’s new at CooperSmith’s?

The business is always looking for ways to sell more beer. We sell 99 percent of our beer in-house. We will be doing some major upgrades to our patios and we are looking at other options to continue to grow.

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

What I love about the craft brewing community is that brewers share their experience so freely, the guests love what we do, and there is so much opportunity to be creative.

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

Backcountry ski and bike (road and mountain). I’m so lucky to live in Colorado.

What’s your favorite food and beer pairing?

Thai food and a sweet porter; hummus and IPA; enchiladas and Märzen.

What’s your greatest accomplishment unrelated to brewing?

I was an elite level road cyclist all through my 20s. I also have one first ascent on-sight ice climb to my name.

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

That’s really tough to narrow down. I love classic style lagers and well-balanced ales. Extreme beers are fun but my go-to is an English ordinary bitter.

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

When I’ve been in Belgium, the beers are amazing and there is so much connection with origin there. For pure fun, I had a great time drinking in Japan. Those folks can cut loose.

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