Phil Chou

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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 a part owner and head brewer at Dirty Hands Brewing Co. [in Vancouver, Wash.] Prior to starting Dirty Hands, I worked as a chemist at Miller Brewing, then most recently at E&J Gallo Winery. I had reached a point in my life where I wanted to branch out on my own. Craft brewing seemed to be the obvious choice because of my passion for beer and the fact that I really wanted to get back into the beer industry.

What’s new at Dirty Hands?

We recently opened up our kitchen, so our tap room has become a brewpub.

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

Craft brewing is a very collegial industry. Everybody is so friendly, shares a love of beer, and is willing to help each other out.

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

What time away from the brewery? Seriously, I enjoy getting outdoors, hiking, and skiing. I play hockey when I get the chance.

Name a favorite food and beer pairing.

Anything spicy with our Lunch Pail Ale!

What’s your greatest accomplishment unrelated to brewing?

Getting my PhD in chemistry.

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

That’s a toughie! So many good beers out there! I’d have to choose Summit Extra Pale Ale because I loved drinking that beer during grad school and enjoyed watching them grow.

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

That would have to be Iceland. Is there any other place in the world where you can have a Viking Beer at a volcano, glacier, geyser, and the beach?

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