Robert Brushaber

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

I’m the head brewer at The Root Cellar Cafe and Brewery [in San Marcos, Texas]. I have been homebrewing since the 90s. I graduated from the American Brewers Guild with a Craft Brewers Apprenticeship (CBA) in 2010. I did my apprenticeship at the Real Ale Brewing Company in Blanco, Texas, and began at the Root Cellar in 2012.

What’s new at The Root Cellar?

Since I started at The Root Cellar Cafe and Brewery, we built a cold room to store three one-barrel fermenters.  We are the only brewpub in San Marcos and we also brew gluten-free beers.

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

Being able to interact with the people in the industry. There is a great group of people here in Texas.

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

I have a second job as a mechanical engineer.  I also enjoy spending time at the lake canoeing.

What’s your favorite food and beer pairing?

A good stout and a juicy steak.

What’s your biggest accomplishment unrelated to your job?

My biggest accomplishment is some of the products I have developed as a mechanical engineer.

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

Real Ale’s Full Moon Pale Rye.

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

On our honeymoon we drove the Pacific Coast from Portland to L.A. and sampled breweries along the way. On that trip the most memorable brewpub was Lost Coast Brewery in Eureka, Calif.

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