When it opened a decade ago, Fremont Brewing was the sixth brewery in Seattle. The scene has changed tremendously since then and the brewery has grown from a small operation to one with over 100 employees producing around 55,000 barrels per year.  What hasn’t changed, says owner Matt Lincecum, is a commitment to sustainability. Now, sustainability is a word that is used a lot in the brewing industry. People talk about their initiatives and best intentions for a greener planet, but it becomes harder and harder to do and practice as a business grows.  So, for Lincecum, who has worked as an attorney, community activist, and environmentalist, it is important to keep a laser-like focus on the brewery’s goals and objectives.  Host John Holl got together with Lincecum during the recent Big Beers, Belgians, and Barleywines festival to talk about growth, the brewery’s barrel aged program which includes gems like Rusty Nail, and the frustration, promise, and benefits of organic ingredients in beer.  The brewery has a saying, “because beer matters,” and so that’s where Holl wanted to start the conversation. Here it is. 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.
Hosted By: John Holl

Guest: Matt Lincecum, owner of Fremont Brewing
Sponsor: Cigar City Brewing 

Tags: beer, craft beer, Seattle, Washington, earth,  pale ale, organic, cans, barrels, environmental impacts, climate change, farming, hops, wet hopped, imperial stout. 
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