Ryan Evans

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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 one of the owners of Bruz Beers [in Denver] and brew under the guidance of our other partner and brewer, Charles Gottenkieny. I got started in the industry by taking Gottenkieny’s World of Belgian Beers class. Since I had fallen in love with Belgian beers while living in Europe during college, his class was influential in sparking the fire to start our brewery.

What’s new at Bruz Beers?

The Crowler machine was a game changer for us. After having it in place for our grand opening, we managed to sell more than 500 Crowlers that first month! We were hesitant to sell our beer in growlers due to quality concerns. The Crowler allowed us to transport and sell beer without those concerns.

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

Camaraderie. It’s the only industry I know of that openly invites competitors into the back room and shares recipes, equipment, ingredients, etc. Craft brewers are stronger together than they are alone.

Name a favorite food and beer pairing.

Pizza and beer is hard to beat.

What’s your biggest accomplishment unrelated to your job?

I have traveled to and lived in various countries around the world. My wife and I look forward to a round-the-world trip one day.

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

Tripel Karmeliet.

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


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

Portland, Ore. for CBC two years ago. The offerings there were immense. Great city too!


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