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Anton Paar: What does it mean to be the oldest craft brewery in Texas?
Colin Klingemann, Brewing Operations Manager, Saint Arnold Brewing Company: To me it means that we’ve had a lot of time to refine our craft and develop world class quality standards. We conduct research, perfect techniques, develop new products in ways that no other breweries can, and I think that is a testament to our drive for continuous improvement. It has also allowed us to develop amazing relationships with members of our community and we believe that makes us an institution that Houston and Texas can be proud of.
AP: The craft beer scene has obviously exploded since Saint Arnold started – how do you appeal to the new generation while also staying true to the original Saint Arnold goals and ideals?
Klingemann: At Saint Arnold, we recognize the evolving palate of the new generation of beer enthusiasts. While we pride ourselves on staying true to our mission, we constantly innovate and experiment with new flavors, brewing methods, and styles. Our commitment is to brew quality beers that resonate with everyone, from craft beer aficionados to those just beginning their beer journey.
AP: What is your favorite limited-batch beer Saint Arnold has ever brewed? What made it special?
Klingemann: The Raspberry Sour Aged in Whiskey Barrels with Vanilla Bean (AKA Raspberry Bounce) . I'm talking about our raspberry German style Berliner Weisse, Raspberry AF. It's aged in Texas whiskey barrels for 13 months with Madagascar vanilla. This was an homage to a cocktail called “Cherry Bounce” at one of our favorite local cocktail bars, Julep. It just seemed like an odd combination of ingredients and processes that resulted in a beer that is uniquely delicious.
AP: What is the biggest challenge facing the craft brewing industry right now?
Klingemann: The craft brewing industry, like many others, is facing inflationary pressures. Rising costs of raw materials, transportation, and labor impact our operations. Our challenge is to continue delivering the high-quality beers our customers expect without passing on too much of the cost increase to them. We are also feeling the immediate impacts of climate change. Hop farmers are expecting certain hop varieties to disappear in the coming years due to inhospitable weather.
AP: When did your cider operations start? What unique challenges do you face?
Klingemann: Our cider operations began in February 2019. While beer brewing is our primary focus, we saw an opportunity to cater to those who enjoy a different kind of beverage. Cider is different from brewing beer in practically every aspect and one of the more difficult challenges for us is sourcing and handling the apple juice. There are also some unusual rules and laws regarding cider production that even I still have a hard time wrapping my head around.
AP: I enjoyed reading about your Divine Reserve Series beers and your Bishop's Barrel Series. Do you try to balance your reserve beers with approachable, more casual beers?
Klingemann: Absolutely! We believe in the versatility of beer. I’ve had several people over the years tell me that they don’t like beer, and my typical response would be something like “well maybe you just haven't tried the right beer yet.” Our Icon, Divine Reserve, or Bishops Barrel Series were a nod to the depth and craft of brewing. They appeal to those looking for unique, bold flavors. On the other hand, our core line-up is designed to be approachable, yet have exceptional flavor and drinkability. Balancing both ensures we have something that appeals to everyone.
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