Oktoberforest

Q&A with Stony Creek Brewery’s Head Brewmaster Andy Schwartz

There’s nothing more ‘New England’ than taking in the fall foliage while enjoying a beer. You can thank our beautiful forests in Connecticut for both. Since his arrival at the Branford-based Stony Creek Brewery in 2014, Head Brewmaster Andy Schwartz, has developed Stony Creek’s signature ‘aggressively laid back’ take on various brews in a sustainable way.

Nature.org:

What is the source of water for Stony Creek Brewery’s beer? 

Andy Schwartz:

The source of our water is Lake Saltonstall.

Nature.org:

Do you see benefits to protecting and restoring forests on lands which surround the source waters for your beer? 

Andy Schwartz:

Absolutely. Water makes up about 90-95% of what beer is. The purity of the water and its chemical makeup have a direct effect on beer quality and flavor.  The more we can maintain and promote the land surrounding our waters, the more consistent and better our beers will be.

Nature.org:

How is Stony Creek working to be sustainable or environmentally friendly?

Andy Schwartz:

Our building and our operations are quite sustainably designed.  All lighting throughout is LED. There are expansive windows everywhere to let in natural light.  Many of our major systems (air compressors, boiler etc) are high efficiency units.  We do not use air conditioning in the production space, instead relying on filtered outside air and large overhead fans.  All spent grain is sourced out to local farms. We recycle all cardboard, plastics etc.

Nature.org:

How has nature inspired you as a brewer? 

Andy Schwartz:

I think in many ways we look to nature to provide us with natural flavor combinations and inspirations. The food we use to cook with and eat, the aromas from herbs, spices, flowers, hops etc, all give us inspiration towards developing new flavor combinations in beer.


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