I spend a good part of my time profiling local bands and beer enthusiasts, and I’ll admit, there are some obvious comparisons to be made. Yes, rock stars enjoy excessive amounts of beer on and off stage, but that’s not what I’m getting at here. Both professions have a deep yearning to be untethered from an 8 to 5 job. There’s just something anathema about brewing beer and going to board meetings in a suit and tie I guess.
After graduating from Texas A&M, Mike Goldfuss and Ryan Deyo did what they were told to do from a young age -get a “real” job. For Goldfuss that meant working construction while Deyo became a firefighter. It didn’t take long for the old friends to realize that an 8 to 5 wasn’t the best fit for them. Coincidentally, the two picked up a passion for craft brews and homebrewing. When Goldfuss asked his old friend if he wanted to open up a brewery, he jumped at it.
DocHopHead (DHH) contributing writer Edward Brown: Why did you choose Fort Worth as the location for your brewery?
Deyo: I just like Fort Worth. Its got a cool unique culture that we identify with. When we started this idea, there wasn’t much here besides Rahr. Martin House was still months away from opening so we wanted to be the third brewery in town.
DHH/Edward Brown: So how did you guys get into craft beers and homebrewing in the first place?
Goldfuss: For me it was because my brother worked at a brewpub in Lubbock. One Christmas someone gave me a homebrew kit and I had some success with it.
Deyo: I was really into the Flying Saucer. I started trying everything. The beers that got me hooked were Red Hook ESB and porters.
DHH/Edward Brown: What have been some of the surprises you've found opening a brewery?
Mike: The long hours. Luckily, with my construction background, I was used to that kind of thing.
Ryan: It’s hard transferring homebrew experience to a brewery. Even with the 16 hour work days its totally worth it, though.
DHH/Edward Brown: Tell us about your beer selections and how you chose them.
Mike: Our favorite style is the porter.
Ryan: Everyone does dark stouts so we wanted to be a little different. The rye porter recipe reflects my love of rye whisky. All our beers are drinkable any time of the year. I wanted a porter that I could drink when its 100 degrees outside. We both like IPA’s. I enjoy the new school hops. It’s got a cool citrus-y tropical thing going on.
DHH/Edward Brown: So what do you think will make Collective Brewing Project stand out?
Goldfuss: A big focus of our beers will be sour ales.
Deyo: I want people to think of the variety they can get from us. Our funkytown series will be rotating small batch artisanal beers.
Deyo and Goldfuss are working out of Haltom City at the moment, but they have plans to open a permanent brewery/pub in the Near Southside District next month. There will be some celebratory parties and you can expect DocHopHead to keep you posted. Deyo says they don’t want a static brewery where tours are the only way to see them work. There will be regular weekend activities, complete with a bar and live music. Right now you can find the Mustache Rye’d Porter, Pale Galaxy (IPA) and Fantastikolsch on tap at The Bearded Lady, The Pour House and Brewed.
Now that Deyo and Goldfuss found their second “real job,” they say they plan to keep this one.