G: Where is your favorite place to put one back?
MH: Around a fire with friends and cool bar that has clean tap lines, glassware, and good beer.
G: What is your favorite part about Stillwater?
MH: The historic nature, people, proximity to the cities, and the quality of life.
G: What is the biggest misconception about your line of work?
MH: That it’s always unicorns and rainbows.
G: What is the most gratifying part of your job?
MH: The communal nature of beer and a compliment from a complete stranger.
G: Is there a beer that changed your perspective on what craft beer could and should be?
MH: I know I’m going to catch flack for this one, but off the shelves it’s probably Budweiser of a few years back. Can’t say it’s my favorite style or even recall the last time I had one but whenever I have, it’s been fresh, consistent, well-made, and met my expectations.
G: What’s the philosophy of your brewery?
MH: We brew what we like to drink and hope you agree.
G: Any new recipes you are working on?
MH: Pretty excited about the upcoming hop harvest. Kicking around doing a DIPA.
G: What do you see as the “next big thing” in the craft beer world?
MH: Localism. Craft beer for the most part is best enjoyed fresh and we’re getting to a point where you can find locally brewed world-class beer.
G: What about beer means so much to us as a society?
MH: That it brings people together and has for quite some time.
G: Favorite beer and food pairing?
MH: Fresh-caught fried walleye and a Pathway Pils.
G: What are you reading right now?
MH: Depends on which daughter’s turn it is to pick. It was Harold and the Purple Crayon last night and I have On Food and Cooking at my bedside.
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