Private Press is the newest chapter in Brad Clark’s brewing career. In 2005, fresh out of Siebel he co-founded Jackie O’s a Pub and Brewery in Athens, Ohio, working as the brewer and rising in the job titles as the company grew from a few hundred barrels a year to more than 10,000 annually. Along the way his recipes were lauded, racked up awards, and inspired a new generation of brewers who came up behind him.

And then in 2019 he announced that he was leaving. He was moving west to be closer to his partner and would be starting a smaller brewing operation – Private Press.

Two years in and he’s making 100 barrels of beer a year, which go to members who signed up to take a chance on his stouts and barleywines. There are only 700 spots available.

No taproom. No distribution. Just him, with the occasional help, and the barrels and stainless steel.

There are benefits to going small, he says, and a change of scenery and a change in life – namely fitness and mental health clarity – have led to the creation of at least one new style, the Munichwine, which his members will be able to taste next week for the first time.

The beers are purposeful and are more than just a liquid. They are crafted to tell a story, and an expression of a brewer who wants to make big boozy beers for adults, not candy adjunct ales.

It shows in the taste and in a career that has honored the past, but is continually looking forward.

This Episode is sponsored by:

Briess
Briess is the leading supplier of specialty malt to craft brewers They offer the broadest product line in the industry, including a wide range of roasted malts that add flavor, color, and character to beer. Their experienced operators handcraft every batch of roasted malt to ensure the product you get is consistent. Check out BrewingwithBriess.com for beer recipes using roasted malt.

NZ Hops
NZ Hops, the co-operative of Master Hop Growers are a passionate collective of farms dedicated to innovation and sustainability. Leading the charge in sustainable farm practices, some NZ Hops farms have over five generations of knowledge that inform their composting program, used by growers to promote healthy regenerative growth of hops year upon year. This creates high quality soil, a critical component of healthy growing conditions. At NZ Hops, they feel that sustainability is not only being a steward for the land, but for our future. We’re in it together.

Novozymes
The best brewmasters are obsessed with creating a high quality, consistent product. That means reducing mash viscosity for better wort separation and increasing brewhouse efficiency. UltraFlo Max® from Novozymes helps you achieve both. It is time to Brew With Enzymes! Increase your brewhouse efficiency and achieve faster filtration today with UltraFlo Max®. Order a free sample today at www.brewingwithenzymes.com/beeredge.

For more Drink Beer, Think Beer or to check out Beer Edge: The Newsletter for Beer Professionals, follow us on Twitter @thebeeredge and subscribe to our beer industry focused newsletter. There is more information, articles, and engaging content at Beer Edge.

Host: John Holl
Guest: Brad Clark of Private Press Brewing
Sponsors: Briess, NZ Hops, Jack's Abby, and The Beer Edge
Tags: Beer, Stout, Barleywine, Munich Wine Ownership, Brewing, Business, Barrels, Wood, California

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