So it’s my goal to be obtaining the very finest hops that I possibly can, and the barley. … Basically at this point, when you’re making one beer like that, the only thing that’s going to improve it is ingredients. In another year, it’s going to be even better. I’m still not satisfied 100 percent with Heady. … We built that brewery entirely for one purpose, which was to make Heady Topper. We’re not going to continue growing just for sake of growing. That said, what we make right now is all we’re gonna. … We’re always going to focus on Heady Topper. … Probably eight or nine of them are IPAs or variations thereof. I picked my 12 favorites, and the idea is that once a month, I’ll brew a different one, we’ll release it and that’ll be it.
You mentioned that you’re going to start brewing some of your old recipes again? But most importantly, says Kimmich, their success has allowed them to meet their top priority: “taking care of the people that have hooked their future onto our future.” (Plus, now they get weekends off.) After Hurricane Irene demolished the brewpub in 2011, Kimmich and his wife, Jen, have focused solely on tweaking Heady at their production brewery, where they’re at capacity brewing 9,000 barrels a year-all of which is sold within a 30-mile radius. Among them, of course, was Heady Topper, now routinely ranked as one of the best IPAs in the world (often, as the best). Ten years ago, John Kimmich was brewing more than 60 recipes at The Alchemist brewpub in Waterbury, Vt.
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