Matt Couch

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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 brewmaster at Lazarus Brewing Company [in Austin, Texas]. I started out as a homebrewer doing extract batches. Recognizing my motivation for the educational and theoretical side of brewing, I enrolled in brewing classes in England. My first job was at Williamsburg Alewerks in Virginia as an assistant. Soon after, I was hired at Victory Brewing Company and worked in a variety of roles there.

What’s new at Lazarus Brewing?

Lazarus just underwent an expansion after only six months of being open. We are struggling to keep up and are excited to release 750 mL bottles from a barrel-aging program in September.

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

The community itself is definitely the best part of the craft beer industry. Personality driven, cooperatively focused, and immensely unique, the craft beer community is an ambitious yet supportive group of individuals.

Name a favorite food and beer pairing.

A good dunkles lager and charcuterie are hard to beat.

What’s your biggest accomplishment unrelated to your job?

I have won a few awards at the county level for barbecue and wing sauces.

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

Victory Prima Pils.

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

Any time away from brewing is usually spent cooking, making cheese, fishing, or hiking. I have a lot of hobbies but not a lot of time to do any of them.

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

A few years ago, I was sent to Australia and New Zealand for the hop harvest. Hobart, Tasmania stands out as my favorite spot to visit during that trip since I was lucky enough to meet some of the brewery personalities and try their beers in one of the most beautiful places on earth. (Nelson, New Zealand comes in at a very tight second place.)

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