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Jeremy Kosmicki discusses craft beer trends, nonalcoholic growth and his two decades at the Grand Rapids brewery.
GRAND RAPIDS, Mich. - CuisineWire -- Midwest Microbrew today released an interview with Jeremy Kosmicki, brewmaster at Founders Brewing Co. in Grand Rapids, Michigan. Kosmicki discusses his career, shifting craft beer trends and Founders' push into nonalcoholic beer.
Kosmicki joined Founders in 2000, three years after it opened, as an entry-level worker and unemployed homebrewer. He credits that experimental mindset for the brewery's early breakthrough, a chocolate coffee oatmeal stout that began as a homebrew recipe and a taproom pour before the company bottled it as its breakfast stout.
"You can't beat the quality and freshness of drinking beer at the source," Kosmicki said.
Kosmicki said beer trends now rise and fall quickly, which challenges larger breweries because commercializing a new beer takes time. Founders is investing in nonalcoholic craft beer, releasing its first in January and a second during Oktoberfest season, with a hazy IPA next.
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"I want those people to have an opportunity to drink tasty liquids," Kosmicki said of drinkers who limit or avoid alcohol. He also sees room for traditional styles to return. "I sense that there's opportunity to get back to the roots," he said.
Founders' All Day IPA, made for 15 years, remains its best seller at under 5% alcohol. Fall releases include Oktoberfest in regular, nonalcoholic and barrel-aged versions, plus a wet-hop beer made with fresh Michigan hops and served only in the taproom.
The Grand Rapids taproom welcomes families, with a kids menu and a summer beer garden, and sits near a recently opened 12,000-seat amphitheater. Kosmicki said many employees have stayed 10 to 15 years or longer.
"That's a testament to the company that we run and the product that we make," he said.
The full interview is available here: https://midwestmicrobrew.com/brewing-without-rules-inside-founders-brewing-co/.
About Midwest Microbrew
Midwest Microbrew is a podcast and online publication that interviews brewers and highlights craft breweries across the Midwest for beer fans and travelers. Visit https://midwestmicrobrew.com to learn more.
Kosmicki joined Founders in 2000, three years after it opened, as an entry-level worker and unemployed homebrewer. He credits that experimental mindset for the brewery's early breakthrough, a chocolate coffee oatmeal stout that began as a homebrew recipe and a taproom pour before the company bottled it as its breakfast stout.
"You can't beat the quality and freshness of drinking beer at the source," Kosmicki said.
Kosmicki said beer trends now rise and fall quickly, which challenges larger breweries because commercializing a new beer takes time. Founders is investing in nonalcoholic craft beer, releasing its first in January and a second during Oktoberfest season, with a hazy IPA next.
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"I want those people to have an opportunity to drink tasty liquids," Kosmicki said of drinkers who limit or avoid alcohol. He also sees room for traditional styles to return. "I sense that there's opportunity to get back to the roots," he said.
Founders' All Day IPA, made for 15 years, remains its best seller at under 5% alcohol. Fall releases include Oktoberfest in regular, nonalcoholic and barrel-aged versions, plus a wet-hop beer made with fresh Michigan hops and served only in the taproom.
The Grand Rapids taproom welcomes families, with a kids menu and a summer beer garden, and sits near a recently opened 12,000-seat amphitheater. Kosmicki said many employees have stayed 10 to 15 years or longer.
"That's a testament to the company that we run and the product that we make," he said.
The full interview is available here: https://midwestmicrobrew.com/brewing-without-rules-inside-founders-brewing-co/.
About Midwest Microbrew
Midwest Microbrew is a podcast and online publication that interviews brewers and highlights craft breweries across the Midwest for beer fans and travelers. Visit https://midwestmicrobrew.com to learn more.
Source: Midwest Microbrew
Filed Under: Restaurants
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