NEW GLARUS - If you flip through Matt Janzen's recently published book "State of Craft Beer," you might see a familiar face or two.
Janzen spoke to a small audience at the New Glarus Public Library Nov. 9 about his first published book, which features the New Glarus Brewery, Minhas Brewery and the impact of the craft beer industry on local businesses.
Every part of the book's production happened in Wisconsin.
"We're glad he asked us to participate," said Drew Cochrane, Chief Operating Officer and General Counsel for the New Glarus Brewery.
The Milwaukee author realized he didn't know much about the process to make craft beer and traveled to more than 130 locations throughout the state to learn.
The book discusses not only what goes into making craft beer, but also what goes into making the honey used in some of the beer - and even where the cardboard for the beer boxes comes from.
His research for the book began in April 2015 and more than 30,000 photos were taken over a two-year period. Janzen narrowed the photos down to around 400 to complete his 272-page book.
One photo that made the cut is a portrait of former President of Minhas Craft Brewery Gary Olson, who retired last month.
Being the biggest microbrewery in the state, Janzen was already familiar with the craft beer from the New Glarus Brewery. He said their Moon Man beverage is one of his favorites.
"It's great to see how massive they are, that they're still committed to keeping it as local as possible," Janzen said.
In attendance to listen to Janzen were Monroe residents Donna Bahlei and Terry Lind, who work at the gift shop and give tours at Minhas. They came with hopes of learning new facts to offer to others during their tours.
"It's just interesting to see what goes into it," Bahlei said. "You think beer is just a simple product with four ingredients but it's much more complicated."
Doug and Cheryl Lewis heard about Janzen's stop at the library and thought the book would make a good Christmas gift for their son.
"It was much more interesting than I imagined it would be," Doug Lewis said.
Janzen invited everyone to have beer with him afterward at a local pub, Puempel's Olde Tavern, where he talked beer with the owner, Chuck Bigler. Bigler described New Glarus' appearance in Janzen's book as "awesome" and liked the local approach.
"That's the way it should be," Bigler said. "I'm a big fan of craft beers."
Janzen spoke to a small audience at the New Glarus Public Library Nov. 9 about his first published book, which features the New Glarus Brewery, Minhas Brewery and the impact of the craft beer industry on local businesses.
Every part of the book's production happened in Wisconsin.
"We're glad he asked us to participate," said Drew Cochrane, Chief Operating Officer and General Counsel for the New Glarus Brewery.
The Milwaukee author realized he didn't know much about the process to make craft beer and traveled to more than 130 locations throughout the state to learn.
The book discusses not only what goes into making craft beer, but also what goes into making the honey used in some of the beer - and even where the cardboard for the beer boxes comes from.
His research for the book began in April 2015 and more than 30,000 photos were taken over a two-year period. Janzen narrowed the photos down to around 400 to complete his 272-page book.
One photo that made the cut is a portrait of former President of Minhas Craft Brewery Gary Olson, who retired last month.
Being the biggest microbrewery in the state, Janzen was already familiar with the craft beer from the New Glarus Brewery. He said their Moon Man beverage is one of his favorites.
"It's great to see how massive they are, that they're still committed to keeping it as local as possible," Janzen said.
In attendance to listen to Janzen were Monroe residents Donna Bahlei and Terry Lind, who work at the gift shop and give tours at Minhas. They came with hopes of learning new facts to offer to others during their tours.
"It's just interesting to see what goes into it," Bahlei said. "You think beer is just a simple product with four ingredients but it's much more complicated."
Doug and Cheryl Lewis heard about Janzen's stop at the library and thought the book would make a good Christmas gift for their son.
"It was much more interesting than I imagined it would be," Doug Lewis said.
Janzen invited everyone to have beer with him afterward at a local pub, Puempel's Olde Tavern, where he talked beer with the owner, Chuck Bigler. Bigler described New Glarus' appearance in Janzen's book as "awesome" and liked the local approach.
"That's the way it should be," Bigler said. "I'm a big fan of craft beers."