Mitch Ermatinger

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

I own Speciation Artisan Ales [in Comstock Park, Mich.]. I started my career in beer at O’Connor’s Home Brew Supply [in Grand Rapids] in 2011, then moved to Denver to brew for Former Future Brewing Company/Black Project Spontaneous & Wild Ales. I worked under James and Sarah at Black Project for two years, learning as much as I could, and then I decided to start a sour brewery of my own in my home state!

What’s new at Speciation?

We just opened on January 14! We are a production brewery mostly (no taproom), but we do bottle sales directly to the public every second Saturday and also do private tours.

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

There’s an incredible camaraderie in this industry. We all know that in order to be in the industry you have to put up with a lot…very low pay, long hours, semi-dangerous work conditions, etc. So I think that because we’ve all sacrificed so much, we also want to help each other out.

Name a favorite food and beer pairing.

Mexican lager and lengua tacos.

What’s your biggest accomplishment unrelated to your job?

My wife and I have traveled to England twice, Iceland twice, Ireland, Norway, Canada, and Mexico.

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

Either Bam Biere from Jolly Pumpkin, or Orval.

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

I would say Denver, but I lived there for two years, so I’ll go with San Francisco. The city is amazing, and the quality of the beer there is staggering.

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

Time away from the brewery? What’s that? I love to travel, camp, hike, play video games, and just hang out with my wife and our greyhound Rally.


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