Sarah Howat

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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 owner/operations manager/party-thrower/all the things at Black Project Spontaneous & Wild Ales in Denver. James and I started Former Future Brewing Company back in early 2014. He was a homebrewer at the time and I had always dreamed of owning my own business (my parents instilled that in me); I just didn’t know what kind of business I wanted to start. When James and I married and he suggested a brewery, I jumped at the opportunity (OK, there was some hesitation’).

What’s new at Black Project?

In August 2016, Former Future transitioned to Black Project 100 percent. Black Project had always been a side project for James, allowing him to experiment with spontaneous fermentation and wild microbes. While it’s been a part of our story from the beginning, the transition is a fairly recent change. We also finally installed a new cellar space and a 10 bbl copper coolship!

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

It truly is the best collective of people. Everyone, everywhere that we’ve met has been passionate, talented, and just all around great people. We really feel proud and blessed to be a part of this worldwide community.

Name a favorite food and beer pairing.

All the beer. With all the cheese. Perfection.

What’s your biggest accomplishment unrelated to your job?

Before I met James, I started grad school for couples and family counseling. While I didn’t finish (we opened the brewery with about a year’s worth of coursework left), the work I completed was priceless. It was tough, but I learned so much.

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

I absolutely love anything from Fonta Flora. Todd creates beers that are exceptional and unique. Every sip is unlike anything else.

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

Scandinavia was awesome. I’ve never been a huge fan of mead due to its sweetness, but Swedish mead is more like beer than anything else.

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

Over the last year, I’ve really dedicated myself to practicing yoga. It keeps me sane and provides a sense of balance and focus. We are trying to train our dogs. We like to spend time at home when we can, and I love to cook and bake. We love trying new restaurants and cocktail bars, and taking trips to Grand Junction, Colo. to do some wine tasting.

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