23 March 6th-March 12th, 2025 phoenixnewtimes.com PHOENIX NEW TIMES | NEWS | FEATURE | FOOD & DRINK | ARTS & CULTURE | MUSIC | CONCERTS | CANNABIS | FULL BAR! BILLS OF $50 OR MORE Dine-In or Take Out Not Including Combinations Dinner Only Expires 12/31/25 Closed On Tuesdays $5 OFF 2050 N. Alma School Rd., #36 • 480.857.4188 Co., named for Huss’ other beer brand. Huss, founded in 2013 by husband-and- wife team Jeff and Leah Huss, has grown to become one of the largest independent brewers in the state. Their beers can be found at restaurants and bars around town, in stores and in unique corners such as the Phoenix Zoo. Going forward, Huss is prioritizing production. Earlier this month, the Tempe- based brewery announced a partnership with Arizona State University. “With all that we have on the horizon, we felt it was a good opportunity for us to really get back to our core, and that’s brewing the best beers in Arizona,” says Shawn Weller, Huss’ sales and marketing director. Exploring options for growth In beer production Arizona ranks 25th in the country, making nearly 218,000 barrels of craft beer per year. Although 2024’s production numbers are not yet available for Arizona, Bauman anticipates that those will follow the slight decline seen nationally. Some local brewers are still forecasting growth. Pedal Haus now cans three of its most popular brews, which are available to-go at its four locations and select local shops. Wren House’s popular American lager, Valley Beer, will be available in 24-packs at Arizona locations of Costco starting in April, says co-owner Drew Pool. The local brewer plans to open a third Valley location in March in the North Phoenix develop- ment PV. Pool calls the dual growth a “balancing act,” viewing the stores as a way to raise awareness about their taprooms and vice versa. Meanwhile two urban upstarts, Formation Brewing and Sana Sana Cerveceria, prepare to open near down- town’s Roosevelt Row. “I always say I have 100 different brew- eries in Arizona and they have 100 different business models,” Bauman says. “The craft beer industry is no longer this new, exciting wunderkind. It’s another business, like every other business.” Bracing for changes, uncertainty in 2025 As craft beer makers try to anticipate changing drinking habits, they also find themselves fighting to stand out on shelves and navigating 25% tariffs on imported aluminum and steel. The Brewers Association notes that aluminum – the preferred packaging for beer – has been tariffed since 2018, but that exempted imports from Canada. Those exemptions were removed on Feb. 10. This change will “undoubtedly increase prices” of cans, according to the association. Meanwhile, tariffed steel can raise costs on kegs, brewing equipment and other bigger- ticket investments. Bauman anticipates brewers will begin the year by working through existing can inventory and delaying other purchases, but cautions these tariffs could cut deeper than those in 2018. Many brewers are looking for ways to work around the increasing prices. Wren House has a contract on its aluminum cans, locking in prices six months at a time. Others say buying secondhand brewing equipment may be another way to avoid tariffs. Although the brewing system at Pedal Haus’ Chandler facility was built in 2023, Osborne says they’ve opted to buy used tanks as they’ve expanded. With breweries shuttering in other parts of the country, it’s also just more economical, with some items available for a fraction of the cost. “The status of tariffs can change quickly,” the Brewers Association noted in its policy update. Owners are also closely watching prices for grains and hops. As costs have risen over the years, Wren House has kept its Valley Beer the same price: six bucks a pint. “That’s our inflation buster,” Pool says. “We plan on charging $6 for it 10 years from now.” Breweries seek to offer more than beer Despite the lack of certainty, local brewery owners are optimistic about the future. “The whole dynamic of the beer market is definitely shifting,” Pool says. “From an Arizona beer context, we’re in a good posi- tion as a state.” Pedal Haus’ Osborne and Simple Machine’s Norris each note good planning — and avoiding costly mistakes — will be the key to 2025. Many taproom owners are also doubling down on events and experiences such as special beer releases and hosting events that capture a broader community. Simple Machine recently hosted the West Valley Record Show and plans to have the music and memorabilia sales event return. Kitsune in March will host a small festival featuring fellow North Phoenix brewers and has a ramen restaurant in the works for next door. “The consumer today is more intelligent than they’ve ever been before and there’s more options now,” Kitsune owner Smith says. “I need you to come into my spot and want to stay in my spot, and it’s going to be because of more than the beer. Simple Machine Brewing Co. always has popcorn and beer, but guests can expect more events, too. (Photo by Sara Crocker) Changes Brewing from p 21
