We spoke with Buffalo Bill's Brewery CEO Geoff Harries and Head Brewer Mike Manty about Black Pumpkin Oatmeal Stout.

BC: Who came up with this beer’s recipe? 
We collaborated to come up with this recipe.

BC: What’s your favorite aspect of this beer (flavor, aroma, etc.)?
Geoff Harries:  I love the way the 8 percent ABV lifts the chocolate and pumpkin aroma from the glass, as well as the rich creamy texture of the oatmeal.
Mike Manty:  The higher ABV  accentuates the pumpkin spice allowing us to use a smaller spice addition, which creates a nice balance of chocolate with a smooth oatmeal character. 

BC: Where does this beer’s name come from?  
Buffalo Bill's Brewery is credited with creating the Pumpkin Ale style back in 1986. With the addition of black patent malt and the almost impenetrable black color, no other name seemed to fit other than Black Pumpkin.

BC: Is this your “desert island beer?”  
If I had no food to eat, this would be my desert island beer.  But, if there were wild hogs to roast and micro greens and roots to gather, a good desert island beer would be our Tasmanian Devil, California Strong Ale, which is not too hoppy, estery, balanced and also 8 percent ABV.

BC: Can you describe this beer in 10 words or less? 
Chocolate pumpkin pie, vanilla bean aromas and a creamy head.

We spoke with Brauhaus Riegele Owner and World Champion Beer Sommelier Sebastian Priller-Riegele about Riegele Augustus.

BC: Who came up with this beer’s recipe?
It is a nearly forgotten Bavarian beer style that the Riegele Brewers developed further with passion, knowledge and dedication!

BC: What’s your favorite aspect of this beer (flavor, aroma, etc.)?
Augustus has an exceptional mouthfeel and richness in taste. It is amazingly complex but smooth all at once. Although high in alcohol, it is still easy to drink. Emitting a unique, fruity aroma, the beer pours an attractive hazy amber color.

BC: Where does this beer’s name come from?
Augustus is a tribute to Emperor Augustus, the founder of the city “Augusta Vindelicorum,“ which today is Augsburg -- the home of Brauhaus Riegele. The beer reflects the great history of Augsburg and the long history of the Riegele brewery. 

BC: Is this your “desert island beer?”
Depending on the island’s temperature! If it’s extremely hot, it might become an amusing stay with the high alcohol! 

BC: Can you describe this beer in 10 words or less?
Complex, unfiltered, unbridled; balance and strength worthy of its name.

We spoke with Reuben's Brews Co-Founder & Brewmaster Adam Robbings about Reuben's Brews Pilsner.

BC: Who came up with this beer’s recipe? 
I did.

BC: What’s your favorite aspect of this beer (flavor, aroma, etc.)? 
Its drinkability - it's a light, crisp and refreshing Pils.

BC: Where does this beer’s name come from? 
We weren't very original with this beer's name! So far, it's the only Pilsner we've brewed. Even though we've brewed a lot of different lager styles, this is the only Pilsner so far, which means it hasn't been confusing yet!

BC: Is this your “desert island beer?” 
It would definitely be one I'd take with me... and one I may drink more than others, because it's so refreshing!

BC: Can you describe this beer in 10 words or less? 
A bright, crisp lager, with bready malt and spicy hops.

We spoke with Reuben's Brews Co-Founder & Brewmaster Adam Robbings about Crikey IPA.

BC: Who came up with this beer’s recipe? 
I did.

BC: What’s your favorite aspect of this beer (flavor, aroma, etc.)? 
The hop profile we use in this beer brings together a broader, tropical fruit profile on top of a citrus backbone. I think this multi-dimensional layering of the hop profile is my favorite element of Crikey.

BC: Where does this beer’s name come from? 
We're known for brewing lots of different beers. In our first full calendar year of 2013, we brewed over 70 different beers. In 2018 we're going to have brewed over 130 beers! So when we started packaging, our label designer said we can't just call the beer "IPA" -- we had to give it a name. So Grace (my wife and Co-Founder) and I thought about this overnight, and thought we should gain influence from my British roots (I moved here in 2004 from London). Crikey is something my parents often say, and it seemed like a great name for a beer! 

BC: Is this your “desert island beer?” 
I don't know that I could make do with just one beer on an island! But it would certainly be on my list to take with me, it's a refreshing, drinkable IPA that you can easily have more than one of.

We spoke with Coronado Brewing Co. Head Brewer Mark Theisen about Never Better DIPA.

BC: Who came up with this beer’s recipe?
This was my recipe. I wanted to make a contemporary version of the classic West Coast double. 

BC: What’s your favorite aspect of this beer (flavor, aroma, etc.)?
I like that this beer has those traditional dank resin notes found in a classic West Coast double, while being complemented by tropical fruit notes from an Australian hop variety called Vic Secret. I also combined different malts to give the beer a fuller mouthfeel without the sweetness you get from caramel malts.

BC: Is this your “desert island beer?”
This could potentially be my desert island beer if it weren't a Double IPA. If I'm stuck on an island, I need a beer I can drink all day.

BC: Can you describe this beer in 10 words or less?
Incredibly drinkable, dank, tropical, aroma-driven IPA.

We spoke with Coronado Brewing Co. Head Brewer Mark Theisen about Weekend Vibes IPA.

BC: Who came up with this beer’s recipe?
This beer was an all-around team effort. While I physically wrote the recipe, there was a lot of input from team members across the board. This beer is a mashup of a lot of people’s favorite aspects of a West Coast IPA.

BC: What’s your favorite aspect of this beer (flavor, aroma, etc.)?
I love this beer because you get an aromatic punch as soon as you crack the can.

BC: Where does this beer’s name come from?
We want this beer to evoke the same feelings of happiness that people get from enjoying their weekends. Not to mention, this beer is the perfect companion for weekend adventures.

BC: Is this your “desert island beer?”
My desert island beer isn't a beer that I have brewed, but of all the beers I have made, this one is the closest.

BC: Can you describe this beer in 10 words or less?
Dry, citrusy, tropical IPA with an in-your-face aroma.

BC: What's a good food pairing for this beer?
Grilled fish tacos with lime cabbage slaw and mango salsa.

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We spoke with Mother Earth Brew Co. Head Brewer Chris Baker about Four Seasons Summer '18.

BC: Who came up with this beer’s recipe? 
Four Seasons, as a program, leverages a reliable set of base blending beers to create what we like to call it’s “DNA”. We want there to be enough similarities from one season and vintage to the next so that there are memorable and consistent traits while also being different enough to not be recycled. One way to keep the series evolving is to introduce flavor adjuncts into the beer, such as fruit, spices, herbs and other culinary elements. Raspberries are an ingredient we love to play with at the brewery because it has a beautiful color, is easy to work with and possesses really complimentary flavors, especially with the roasty qualities of big stouts.

BC: What’s your favorite aspect of this beer (flavor, aroma, etc.)? 
The aroma on this beer is fantastic. We used over 5 pounds of raspberries per barrel so it definitely pops!

BC: Where does this beer’s name come from? 
The Four Seasons of Mother Earth came about to coincide with the concept and accompanying artwork, and to design a beer release around the equinox. 

BC: Can you describe this beer in 10 words or less? 
Liquid chocolate raspberry soufflé.

We spoke with Mother Earth Brew Co. Head Brewer Chris Baker about Primordial Imperial IPA.

BC: Who came up with this beer’s recipe? 
Primordial has been around since 2010 but has undergone several changes. In order to keep up with current consumer trends, as well as changes in hop availability, we have modified the recipe slightly to make it lighter and less malt-forward. The hop profile still leans toward pine and resin rather than tropical fruit. Call it a new-school/old-school recipe.

BC: What’s your favorite aspect of this beer (flavor, aroma, etc.)? 
Definitely the aroma. You can smell it the moment you pop the top. We dry hop this beer at nearly double the usual amount.

BC: Where does this beer’s name come from?
Primordial means, “existing at or from the beginning of time; primeval.” At the time it was named, the owners had a concept for a beer label with a beast crawling out of a swamp, or primordial soup. Hence the name.