A couple months back I ran into Lauren from Mispillion River Brewing at a tasting event. Below are some interview questions I had. Next time you are out beer shopping make sure to check out some of their delicious offerings!





About Colin Smith Hi, I'm Colin, I love a good hoppy IPA, but I can find immense enjoyment in a solid session beer, imperial stout, quadrupel or a nostalgic beer from my past.

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Our early success can be attributed to the approach the brewery took to the market. Rather than focusing entirely on core brands, we recognized early on that we were playing a rotating tap handle game. Our constant variety sprang from that realization.We brewed 800 barrels last year and will finish this year at 1,600 barrels.This expansion entails the addition of 45 barrel fermenters and brite tanks. As of last month, we added a new 30-barrel fermenter, 2 45-barrel fermenters, and 1 45-barrel brite tank. We have space for 3 more 45-barrel tanks before we max out our space.We entered New Jersey at the beginning of the month. Our eye is on any states that we currently touch for our next distribution expansion.Eric, our president, likes to drink pale ales and black IPAsRyan, our brewer, has developed a taste for sour beers and goses as of late.We recently collaborated on a small batch beer with RAR Brewing out of Cambridge, Maryland. We brewed a beer for Zombtember, our zombie Octoberfest, with Count Chocula cereal.Our artist is Tom Ryan , out of Connecticut. He is incredibly talented and understands the brewery and what we are trying to get across. We have reached a point where all we have to do is give him keywords and he is able to create exactly what we are imagining. For example, when designing Space Otter, all we told him was the name and the words "1950s Jetsons".We are planning our Halloween party and Birthday party at the moment. However, our big events from this year, Meatball-Con and Zombtember, will be back next year.We recommend our Black IPA, Black Tie, and Imperial Red Ale, Holy Crap, for the holidays. They are stronger, maltier beers, and they pair well with richer foods.In terms of a holiday food and beer pairing, cheese is always the obvious choice. Many parties present cheese trays and there is always a beer to go with each cheese.We are big fans of the mullet. I think in a lot of ways it resembles our business on a Friday night. We have staff up front serving customers and running the business, but the rest of us are in the back having a grand old time.