The Business of Beer with Founder & Brewmaster at The Bruery, Patrick Rue

The Business of Beer, Episode 47: Patrick Rue, Founder & Brewmaster at The Bruery

patrick rue

In this episode of the Business of Beer with Andy “The Beerman” Coppock, we are joined by Patrick Rue, Founder and Brewmaster at The Bruery. Patrick joins us to talk about the leap he took opening a brewery, pushing boundaries in the beer industry, his certification as one of the 11 Master Cicerones in the world, his recipe creation process, and more! If you’re a a fan of the Bruery and/or craft beer, give this episode a listen!

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Show Notes:

 – How long has the Bruery been open?
– What’s was your background before that?
– What made you take the leap from the law to opening a brewery?
– How do you continue stand out from the crowd?
– You are known for pushing boundaries with your beer. Was that always the plan?
– What was the inspiration to do so much barrel aging?
– Who did you lean on for advice…how long, what kind of barrels, etc?
– You guys have come up with some pretty wacky recipes…L’deracola comes to mind…how does that recipe creation process work?
– The Bruery was one of the first breweries I can remember that did a membership program. I was an early Reserve Society member, actually. What led you to build out that program?
– Now you have 3 levels to the society program…how do those work?
– I understand that even though you do some hoppy beers, that the plan is to never make an IPA…or at least never call it an IPA. Why is that?
– You built a 2nd facility recently just for your wild and sour ales, Bruery Terreaux. Were there contamination issues, or were you just being proactive?
– As a smaller brewery, how do you finance a brewery expansion?
– The Bruery doesn’t really fit the profile for Big Beer acquisition, but I have to ask…how would you handle something like that?
– Another major accomplishment is the fact that you are one of on 11 Master Cicerones in the world. I had a hard enough time with the Certified Cicerone exam…what’s that process like?
– How do you balance study for that with running a brewery and maintaining a homelife?
– What’s your ‘go to’ beer or beer style?
– Do you have a guilty pleasure beer?
– Having been a part of the SoCal scene for a while now, where do you see it going in the next few years?
– What’s your take on the change from small breweries to big business? With all of the acquisitions, investments and mergers…Where is all this leading?
– How do you see technology and social media’s influence on the Craft Beer Movement?
– Speaking of social media, where can people find you on Twitter, Facebook and Instagram?

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