It was literally one of the best feelings of my life!  I was raised by a "technical" dad learning electronics, was an electrical equipment repairman in The Marines, an electrical engineering graduate at Iowa State, and then began my own engineering consulting firm in 1994. I loved being an engineer up to the day I sold my engineering company in 2009. But, starting in college I REALLY developed a passion for craft beer and put together my first business plan for a brewpub in 2002. I knew someday I would create my own brewpub, and it was amazing how the planets aligned to get to the Wrecking Bar Brewpub. Three days before I sold my engineering company, the old Wrecking Bar architectural antique store property at 292 Moreland Avenue went into foreclosure. I now had freedom in terms of time, and the capital necessary. The space was much bigger than my original business plan, and luckily I had a good team to "balance" me and convince me that I needed the right people for various positions and not to try to be in unfamiliar roles (pretty much everything!). To see the whole team - managers, bartenders, kitchen team, brewmaster, servers - waiting for our first customers and more than ready to help realize my dream. An incredible, incredible feeling!

 

Before we opened, I stated that I wanted the Wrecking Bar Brewpub to be one of the Top 5 Brewpubs in the US within three years of opening. I probably need to have an "unbiased" source put it together, but if you scour RateBeer and Beer Advocate, there are only about a dozen US brewpubs per year that are rated World Class on both sites. Combining place and beer averages from those sites and also factoring in Untappd beer averages, the Wrecking Bar Brewpub has hovered between the 6th to 8th best brewpub in the US since year two after opening. This is a HUGE accomplishment! I am very familiar with most of the brewpubs on the World Class list, and a common element that many of those above us have is an established sour beer / wild ale program. I know we have better quality of food and service than any of those above us on the list, but more fully fleshing out our sour / wild program will be key to us moving up on the list. All this said, I am thrilled and honored to be where we are at today in relation to other US brewpubs. Everyone at the Wrecking Bar Brewpub does all they can to try to make us the best. 

 

A lot has changed for you personally and professionally since we talked to you two years ago. On April 20, you purchased Dillwood Farms and plan to develop a brewery on the property called the Wrecking Barn. While there will be obvious ties, this is a different venture and not just a second location of the Wrecking Bar. Tell us about your plans for the farm.

First, yes, much has changed for me. Personally, my spouse and business partner is now just my business partner. While the Wrecking Bar was my dream and passion, she and her family supported me and I wouldn't have been able to realize my dreams otherwise and I will remain grateful to her and her family.

Professionally, I turned the role of Brewmaster over to Neal Engleman at the beginning of 2014. This has allowed me to focus much of my efforts on a new business venture, which brings me to that part of the question.

  

You stepped down as Brewmaster at the Wrecking Bar a few years ago, will you be more involved in the brewing at the Wrecking Barn? 

Yes. I don't start a business in which I am not intimately involved at the beginning.  

  

A tough question that has many aspects yet to be determined. But, as I said above, Phase I will start with development of many exciting beers unique to the Loganville operation. 

No. The Wrecking Bar will continue to grow it's yearly distributed volume as it has in the past couple years.

Yes, we have space planned for more than 200 parking spaces and an event space in the brewery. Events of up to 300-500 people will be able to be accommodated, with a combination of both scenic farm environment and brewery/ indoor room available.