Today we’d like to introduce you to Austin Jevne.
Hi Austin, please kick things off for us with an introduction to yourself and your story.
Growing up in Madison Wisconsin allowed for a childhood balanced between urban experience and natural exploration. From a young age, I loved the pulse within urban cities but equally craved the splendor of nature. This dichotomy has guided my entire life. The choice to move to Rochester Minnesota was tied to my love for the upper Midwest while wanting to explore the experience of a smaller urban environment. It turned out to be the best choice of my life. When I met Annie Henderson my life seemed to bloom into something I never knew was there, but was waiting to unveil. I was always a creative minded person, playing off the beaten path in all facets of my life and enjoying the ride. Annie empowered that creativity while fostering my brewing dreams and guiding my leadership skills. She took me under her wing and helped me see my potential. There were many people who guided and helped to inspire me on my journey, but I would not be where I am today without Annie.
Nature, outdoor activities and wild places have always been a huge inspiration for my creativity and drive our branding for Humble Forager.
Alright, so let’s dig a little deeper into the story – has it been an easy path overall and if not, what were the challenges you’ve had to overcome?
Starting a brewery in Minnesota is not an easy task, it was much more difficult in 2007 when there were only a handful of breweries operating in the state. Starting in 2005 I became an avid Homebrewer with aspirations of opening my own brewery someday, but getting some real life brewing experience was not an easy task back then. I was willing to work for free but there were just no jobs in the industry in the state. I was fortunate to get my foot in the door at Rush River brewery in River Falls Wisconsin. Nick, Dan and Robby were extremely helpful and accommodating while on my path to brewery ownership. I tried opening a brewery in Saint Paul MN with friends, but we could not secure enough financing at that time. I then moved to Lake City MN with the goal to open a brewery in cooperation with NOSH restaurant. Greg Jaworski NOSH’s owner and chef helped evolve my understanding of craft beer and its relationship to the culinary world. Winters in Lake City were very difficult on businesses and eventually proved to not be a good location. While our project never came to fruition NOSH was a major stepping stone in my brewing career.
Thanks – so what else should our readers know about your work and what you’re currently focused on?
At the core I am a creative minded brewer taking inspiration from nature, culinary arts, historic traditions, current events and wherever my consciousness travels. On the surface I make beer, but at a deeper level, I aim to inspire thoughtfulness, evoke nostalgic experiences, awaken senses and challenge normalcy. I specialize in the production of Wood aged strong beers, wild fermented ales, locally sourced variations on classic brewing styles and style-bending new craft exploration.
I am known for designing beers with bold flavors, unique ingredients, focus on local terrior coupled with global inspirations.
I am most proud of my family life and work balance. I am a workaholic and for me trying to find a balance between my career and time spent with my family was difficult to navigate at first. I have learned to work more efficiently, empower others, structure attainable goals and avoid stress by taking time for mental health. These have allowed me to be a better business owner, partner, and father.
Our philosophy on wood aging beers sets us apart from others.
The beer which I am most proud of and sets us apart from others is our barrel-aged strong beers. This program has earned us many awards and international recognition. These beers and our wild-fermented ales set us apart because of our approach to brewing and blending. I brew these beers with the intent of extended fermentation and wood aging. We then let the beers speak for themselves, by tasting them from barrels throughout years of aging. My palate guides the decisions about which barrels should be blended together and what other ingredients could work with the flavors and aromas of the aged liquids. I am extremely passionate about our barrel aging.
What’s next?
My plans for the future are to find sustainable business practices that allow for a comfortable lifestyle with family as a top priority. Growth is not the goal, but instead positive impact on the beverage industry. We want to see our products available to those who want it, but have no aspirations of becoming a giant company. I want to continue to create new beverages for all different tastes. We are developing a mixed pack for our Humble Bumble Buzzed Seltzer which will be available in the spring of 2023. I plan on brewing more traditional styles throughout the seasons in the years to come.
Contact Info:
- Website: humbleforagerbrewery.com
- Instagram: @foraginghopster
