ROAD TRIP Interview with Ron Raike: Brewer Q: Shipyard has a unique style of beer. Do you try to follow this style, or is there another style you are trying to bring to the table? The Shipyard brands are available at The Shipyard Emporium as well as other commercial beers from the Southeast. As a way to give our customers variety, I try to create beers that either Shipyard or other area breweries don’t or can’t make. I also use local, seasonal ingredients to complement unique fresh character. I listen to the customers and try to create things everyone will enjoy. I also push the envelope with unique ingredients and brewing procedures. new and old brewing techniques almost daily. Whoever took that picture needs to learn to line up logos! Farmers and ethnic markets are good locations Q: Good beer and good food go for inspirations on what might work on the next together. What are your thoughts on brew. Also, researching old and new brewing good food and beer in Florida? methods to achieve different flavors is inspiring. I work closely with our chefs and food vendors to find out what special dishes are coming up or Q: You’ve been in Florida a long time. what unique and interesting foods are coming in Not too long ago, you were more likely soon. Cooking and brewing go hand in hand. to see a pirate ship than craft beer bars. I always have a unique food pairing with my How has the Florida market changed specialty beers. For example, I recently paired over the past few years? a Pepper, Cilantro and Lemongrass with a Kogi I started brewing out of necessity, when there Skirt Steak Taco and Kimchi Slaw garnish. weren’t any good beers available. Just in the past couple of years, the Florida market has Q: Brewing 28 gallons at a time seems finally started to see more breweries and craft like lots of work when you have lots of focus than most of the country has had for taps. Is this harder than brewing large some time. The state was slow to catch up, but the time. One of the most popular brews that batches, and it requires more creativity Florida breweries are now getting Florida craft- was emptied quickly and had customers talking to come up with unique ingredients all brewed beers shipped out of the state instead of is Bacon Beer. This is a mild smoke beer with the time? everything coming in. almost 4 pounds of crispy cooked applewood I started home brewing about 22 years ago and smoked bacon added to each keg. Another have been brewing for Shipyard for 15 years. Q: What has been your favorite beer favorite was Ménage à Palm--a blend of 3 Brewing at The Shipyard Emporium allows me that you’ve brewed up to now? different beers aged in different Palm Ridge to bring both the creative edge and commercial On Tuesday nights, we tap something new and Whiskey Barrels and blended back as the final brewing together on a small scale. I am always have them on tap until they are gone and keep beer. I can speak fondly of all of them… so, to creating something new and experimenting with other beers or experiments on tap the rest of answer the question, they are all my favorites. 56:
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