We hear a lot about homebrewers who’ve taken their passions to “the next level” by jumping into the business and starting a brewery. Josh Hoehl is in the process of doing just that.

Brewer: Steve Beauchesne

Brewery: Beau’s All Natural (Ontario, Canada)

Steve Beauchesne was hustling behind the taps at his tent during the Vermont Brewers Festival when I approached him around 9 p.m. and asked to talk.

No problem, he replied, even as a line 30-people deep were waiting to taste his beer. He had a few extra hands who could cover for him. Sparing a few moments to talk with a beer blogger was no trouble at all.

That’s just how Steve is. Some might call it “Canada-nice,” but I know plenty of people who object to those kinds of generalizations of our friends north of the border. And there is nothing that can be generalized about Steve or his brewery.

Founded five years ago, Beau’s All Natural is a 100% certified organic brewery in Vankleek Hill, Ontario, which is a little more than an hour’s drive west from Montreal. This place proudly proclaims that it is “family run” and “fiercely independent,” and upholds its end of an equal relationship with the community that supports it.

Name: Jeremy Hebert
Brewery: The Norwich Inn
Hebert recently stepped into some big shoes left by Patrick Dakin, his predecessor at the Norwich Inn, where Hebert took over as head brewer late last year. The 45-year-old resident of Sharon, Vt., is a refugee from the craft beer comeuppance of the 90s, working at the now-defunct Golden Dome Brewing Company in Montpelier.

Hebert’s taste for British-style ales and, in particular, Scottish beers has made him an excellent fit at The Norwich Inn. This little brewpub has built a well-earned reputation for producing authentic English and Scottish beers — nothing over the top or that caters to extreme taste — just well-made stuff.

Hebert took a little time out of his busy schedule to talk about the first beer he ever liked, what he rocks out to on a brew day, and go on the record as stating he’s no hop head. His responses are below:

Brett Nichols is part owner of the Shooting Creek Brewery, a 500-barrel micro in Floyd, Va.

Will Gilson is the brewmaster at Moat Mountain Brewery in North Conway, NH, where he makes delicious traditional ales and lagers, including the Hoffman Weiss, a Czech Pilsner, and specialty beers such as his Rauchbier.

Gilson began his professional brewing career at the Salt Lake Brewing Company’s Squatter’s Pub in Utah. He then moved onto Snake River Brewing Company in Jackson, Wyoming, before ending up at Moat Mountain.

The guy has a taste for full-flavored malty beers, and particularly for lagers. In December, Gilson took a few moments out of his schedule to answer 10 questions from Brews Reporter.

Scott Kerner is co-owner of the Three Penny Taproom in Montpelier, Vt., one of the kickingest-arse beer bars I’ve had the pleasure of visiting.

Patrick Dakin is the current president of the Vermont Brewers Association and, hopefully by next Spring, the owner of Vermont’s newest brewery, Freight House Brewing in South Royalton.