Interbrew: Finding a Niche with Kristin Denecke of Finch’s Beer

On Wednesday, I asked for the brewers in the City of Broad Shoulders to step up. Well, ask and you shall receive. Finch’s beer has been in the works since 2009, and you should be able to find them at your favorite beer stube in the near future. Brand Ambassador Kristin Denecke was nice enough to take the time give us a sneak peak of what we can expect from Finch’s. Take the jump and prime yourself for some serious quaffing with some seriously good beer (their designs are pretty sweet too!).

What do you do at Finch’s?

I am the Brand Ambassador here at Finch. My position covers a lot of corners. I work closely with our distributors, Windy City Distributors, and will be following up with our establishments to make sure that we stay on top of our quality control. I will also be working with WCD on new establishments. We will be doing some promos and events, which I am researching, booking, and working for Finch’s Beer Company. This also goes along with some festivals that we will be working as well. I am responsible for all the necessities that we will need for any promo, event, or festival. I am also responsible for all retail purchasing and buying for Finch. We will have t-shirts and glasses to start and we will expand on other retail products.

How did Finch’s get started? How did you get started at Finch’s?

Ben (Finch, owner) started Finch’s in early 2009 as an idea, one born out of the desire to develop a new product, and to make great beer. I hired Richard (Grant, head brewer) in mid 2009 and worked on Recipes that year. Ben and Richard did taste testings in late 2009 and solidified our plan for a production brewery in early 2010. Ben started here at Finch in February of this year. I came across this new and exciting local craft company through a friend/recruiter, that knew I wanted a career in this industry since I had put in so many years in the bar industry after college at Indiana University. Although there were not any positions shown, I emailed them as soon as I found them.

What was the most difficult thing about getting the brewery started?

The most difficult thing is the amount of time and research that goes into the project. I was coming from a completely different industry and did a lot of due diligence before we committed to the idea. We knew we were going to make beer, and we knew we could design and develop a brand, but it took us some time to figure out how and what we needed to do to make this come to fruition.

What is your mission statement?

Finch’s Beer Company is in the business of brewing great, craft beers locally in Chicago, Illinois. We use the best ingredients and take special care to make sure every batch is the best we can brew. While following in the footsteps of other local brewing companies, we intend on adding another brand of beer to Chicago’s already growing selection and contributing to a new generation of microbreweries, taking a foothold in Chicago.

Do you view beer making more as a scientific endeavor, or an artistic one?

Evenly divided between the two. The science and the art com together to make the product. One cannot evolve without the other in our opinion.

Or an historical one? (I’ve had people answer that before, so I wanted to leave that option out there)

We see an important history in the making of beer, especially in Chicago. Chicago was once a beer town, and is now becoming one again. We are merely gracious to be a part of it once again.

The beer isn’t out yet, so you’ll have to fill us in on how it tastes. What’s your favorite Finch’s beer (so far) and why?

The Finch’s Blond Ale, Golden Wing, is an easy drinking and approachable American craft beer. It has a moderately sweet malty aroma and is deep gold in color. The blonde has a smooth finish and a touch of bitterness in the aftertaste.

The Finch’s Pale Ale, Cut Throat, is refreshing and has a hoppy taste with just enough supporting malt. This beer has a citrus hop and a touch of orange finish.

I have to say that I like the Cut Throat right now just because I have noticed my palate of taste changing, but I can easily drink more than one of the Golden Wing.

The beers look like they’re only going to be canned (for now). Why how did you guys decide this, and why the tall boys? (not that there’s anything wrong with that, it’s actually my favorite drinking method)

We are doing draft only out of the gate until we get our canning system up and running hopefully in early August. So, we will be doing both kegs and cans of Finch’s Beer. We decided to do cans because they are almost 100% recyclable and they are much easier to store. If we need more room we can hang them from the ceiling because they are lighter. With the use of cans they also block all UV rays and we did not notice a difference in taste with a can as opposed to a bottle.

Outside of Finch’s, what is your favorite beer right now?

I have always liked a Red Stripe.

Where’s your favorite place to grab a pint and why?

I am not sure if I am the best person for this question, however if I go out for a pint, I like to pair any beer with a good pizza or a burger. As for where I would go for those, I really like Piece Pizza or Haymarket for pizza and beer. For a good burger, l like Kuma’s.

Read more about Finch’s on their website: finchbeer.com.

Can’t wait for your first pint of Finch’s? Follow us on Twitter (@midwestbeer), Facebook or shoot us an e-mail at mwbeercollective@gmail.com, for instant gratification.

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