Faces of SBC: Clayton Gatschet

I’d like to be able to fly because I like to go fast, and I want to dunk on people all day.
If you could have a meal with anyone dead or alive who would it be and why?

Chris Farley. I would love to have a lot of beers and pizza with him.
Do you have a favorite SBC beer or style of beer?

Petal Weisse, the hibiscus Berliner-weisse sour SBC brewed last year. I’ve been into into sours for a while because they are refreshing and complex.
Where are you from and how did you end up in Springfield?

I’ve lived in Springfield for the most amount of time compared to many other places I’ve lived. I recently relocated back to Springfield after living in Colorado.
How do you think the craft beer scene in Springfield compares to Colorado?

In Colorado, craft beer is a lifestyle. In Springfield, the scene is developing very quickly. There are some excellent brews around town, and I believe it is a solid scene that could rival any city. There is a lot of potential here, and I’m excited to be a part of it.
What attracted you to brewing and how long have you been doing this?

I was introduced to craft beer in college, and it quickly became an obsession. Fermentation science was really interesting to me. I started in the beer industry in the packaging side of things about six years ago. When I moved to Colorado, I got the opportunity to become a brewer, and I love it.
What’s your favorite non-traditional ingredient you like to use when brewing?

Hibiscus is one of my favorites, as well as blood oranges, Thai Basil, and sour cherries.
What’s something most people don’t know about you?

Not a lot of people know that I was in the infantry for six years.