ABV magazine Fall 2017

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MASTERS OF BREW /// INDUSTRY LEADERS which took us to lupus salictarius which took us to Pliny the Elder, the Roman naturalist and author. We were inspired to name the beer after him due to his early writings about hops. And while reading about him, we learned about his nephew and adopted son, Pliny the Younger. If you could host anyone at the brewery, dead or alive, in brewing or not, who would it be and why? NC: It’d be fun to host Pliny the Elder and Pliny the Younger. I’d let them taste the beers that were named after them, and I’d be interested in seeing what they think about this whole craft beer thing, especially with the Pliny the Younger release when we have lines around the block. Do you think Pliny the Elder would be jealous? NC: I don’t think so, because we have his beer everyday. Do you have a favorite book? NC: I don’t have one particular favorite. I bounce around between fiction and nonfiction. My favorite book is any book that holds my attention until the very end. I don’t have a lot of time to read these days. A couple pages in a night is rare. What was the last book that held your attention? NC: What the Most Successful People Do Before Breakfast by Laura Vanderkam. Very simply, it’s about doing the most important things first in the day. That can mean different things to different people. If working out is important to you, do that first. If answering emails is important, do that first. As your day rolls along, you get sidelined by various things—putting out a fire, having a staffing issue, whatever else comes up. But if you do the most important things first... If you weren’t involved in brewing, what would you be doing? NC: I’d probably still be in the wine business. I got into it when I was 16 and stayed until 35. It’s all I’ve ever done. It’s in my blood and I love it. I understand that you’re planning a second location. Can you tell me more about that? NC: We have a pretty conservative approach to growing our business. We haven’t over-leveraged financially, and we haven’t overreached personally or professionally. We’re doing what’s comfortable for us. Vinnie and I have always had an important goal of buying out our original investors. Once we WHAT WE’VE LEARNED FROM NATALIE CILURZO: • Russian River originally got its start from Korbel Champagne Cellars • You can start an award-winning brewery by getting creative with severance • Natalie Cilurzo has boasting rights for naming their beer Pliny the Elder • Successful people complete their most important tasks before breakfast • Russian River’s second location should open in Fall 2018 20 Fall 2017
accomplished that, we started talking seriously about the next phase. We looked at property for a couple of years before we bought 15 acres in Windsor, the town north of Santa Rosa. Why Windsor? NC: It’s what was available. Additionally, it’s important to us that our next brewery be close to our downtown Santa Rosa pub. That’s the engine that drives the business, and we don’t want to take attention and time away from the original brewery even when building another. But this is our dream brewery. There’s never been anything on this property except a farm. When are you looking to open the new location? NC: If all goes well, we’ll be opening in fall of 2018. Are you going to give fans the same experience? Or is the new location about trying new things? NC: We’ll probably try new things. We’ll have a second brewpub, a tasting room, a gift shop, and we’ll offer tours. Hopefully we can relieve some pressure from Santa Rosa brewpub, which is bursting at the seams. We’re not looking at new markets, but the new facility will allow us to fulfill existing demand where we currently distribute. But really, the focus of this brewery is to become a cool destination for the Russian River Brewing Company. We want to create something that customers who come from all over the world will be excited to see. What do you think is behind the recent explosion of sour beers? NC: I think it’s because brewers make what they like to drink. Having watched Vinnie brew sour beers for a long time, I know that the first people interested in sours were other brewers. They enjoy the sour process. It’s different. It’s not a hoppy IPA, pilsner, or porter. It takes a lot of effort and time, and there are a lot of unknown factors. Sour brings the mystery back into brewing, and any brewer likes to learn new things and push the envelope. ABV RUSSIAN RIVER BREWING 725 4th Street, Santa Rosa www.russianriverbrewing.com www.abvmagazine.com 21
Page 1: eer /// spirits /// celebrating our
Page 4 and 5: Sat. Oct 28, 2017 2 - 8 PM TICKETS:
Page 6 and 7: WHAT’S ON TAP /// NEWS AND NOTES
Page 8 and 9: WHAT’S ON TAP /// NEWS AND NOTES
Page 10 and 11: MUSIC & BOOZE /// PLAYLISTS Photo c
Page 12 and 13: Putting the “Boo!” HOW ONE CELE
Page 14 and 15: BOTTLES & BARRELS /// BOOZE REVIEWS
Page 16 and 17: COVER ART /// BEHIND THE LABEL “A
Page 18 and 19: “We looked up hops and that took
Page 22 and 23: BAR0NESS OF BOOZE /// THE BOOKSHELF
Page 24 and 25: BAR0NESS OF BOOZE /// THE BOOKSHELF
Page 26 and 27: MARK YOUR PLANNER \ WHAT’S SHAKIN
Page 28 and 29: LIBATION DESTINATION /// NEIGHBORHO
Page 30 and 31: Chromatic Coffee W hile San Francis
Page 32 and 33: Hapa’s Brewing 32 Fall 2017
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Page 36 and 37: T he best films and television, esp
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Page 40 and 41: BOOZE CLUES /// POP CULTURE GETTING
Page 42 and 43: BOOZE CLUES /// POP CULTURE DINESH
Page 44 and 45: CAUGHT IN THE ACT /// CANDID PHOTOS
Page 46 and 47: CRAFT BEVERAGE DIRECTORY SANTA CLAR
Page 48 and 49: CRAFT DRINKING GUIDE COLOR KEY NORT
Page 50 and 51: CRAFT DRINKING GUIDE T.W. Pitchers
Page 52 and 53: CRAFT DRINKING GUIDE DISTILLERIES A

ABV magazine Fall 2017

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