Brew University

Brew Reviews

Brew News

Brews Traveler

Brew Community


 joinus  facebook 32  twitter 32  instagram 32  


  • Interview with a Head Brewer/Brewmaster - Properly Vetted

    Just in time for their 3rd Anniversary and with Veterans Day having just passed, we bring you the latest brewer courageous enough to sit in the Comfy Computer Chair of Fame. Swatting away our grueling questions as if they were just practice targets, CellarMonk is proud to present to you Navy veteran and head brewer for Railhouse Brewing, Mr. Brian Evitts. SALUTE.

    Name(s): Brian EvittsBrian Evitts

    Brewery Name: Railhouse Brewery      

    How long have you beer head brewer/brewmaster there?
    Three years, since Railhouse’s inception. Our third anniversary is December 1. 

    Any type of formal training in brewing science or art?  If not, how did you learn the craft?
    I learned by home brewing for 15 years--10 years all grain. I also had 8 years working in a chemistry background in the US Navy. Before opening the brewery, I knew I needed some commercial training, so I took a course with the World Brewing Academy, Siebel Institute of Technology.  

    If you will, a brief history of your brewing experience (where have you brewed)?
    Railhouse Brewery is my first commercial brewery experience. I had brewed for 15+ years as a home brewer and studied extensively on my own (home and commercial brewing text books, online courses, blogs).  

    How large is the brewery (# of barrels annually)?
    Last year's production was just under 1,400 barrels. We expect that to double next year. We’ve purchased an additional conditioning tank to allow us to increase capacity.

    Is it automated or is there a lot of exercise involved in your brewery's operation?
    Very manual, almost no automation. We still stir in the mash manually! Only automation is our solenoids to keep temps stable. We recently purchased a new bottling machine and labeler, though it will be a couple more weeks until we have them up and running.

    Have you ever had a bad batch?  If so, how long did it take you to figure out what caused it?  
    Yes, we had three bad batches in the first year. It was due to us using open fermentation tanks, and we did not have enough of a positive pressure environment so we had some sour beer straight from the fermenter. Took us about three weeks to fix the issue.

  • Our Brewmaster/Head Brewer Interviews

    Usine 2 320x240

    One of our favorite things here at CellarMonk is when we get the opportunity to engage with brewing professionals. From Germany to Great Britain, Belgium to the United States and around the world; we have had brewers from two and three man operations all the way to centuries old, world renowned breweries.

    Our interviews aim to not only show these brewers in their craft, but also to show them as the same as the rest of us outside the brewery. Our aim is to show that they may have the occasional bad batch, they too strive to get better at what they do  and that their ultimate goal is to provide the best beer (whether craft or crafted) to the consumer. Give them a read and try some of their offerings. Cheers!
    If you are a head brewer and would like to be profiled or a marketing manager that would like their brewer interviewed just send us an email.


    Now, enjoy some interviews below!

Join Us

Help Us Grow!
Won't you join us in the Cellar for a few beers? CellarMonk~Beer is run by beer enthusiasts for the beer enthusiasts. A basic membership is always free and allows you to read, rate and review all beer entries and much more. Click below to create an account... and help us build a greater following!