Getting to Know Brew Part III | Funky Buddha Brewery

“He was a wise man who invented beer.” — Plato

And as it turns out, a friendly man, too.  Today’s post is the third of three consecutive this weekend about making friends making beer. Before putting a face to a name, introductions to brewer James Retzler of Due South Brewing Co. (Boynton Beach,) cellarman and assistant brewer David Rodriguez of Wynwood Brewing Company (Wynwood, Miami) and brand manager John Linn of Funky Buddha Brewery (Oakland Park) were made of the liquid kind. Tasty first impressions at our restaurants lured us to their respective tap rooms to learn more. These people make the future bright for a healthy brewing culture in South Florida, and we could not be more thankful for their passionate commitment to the craft. We think that’s cause for celebration every day. So cheers to American Craft Beer Week. We’re proud to now be able to toast it with homegrown brews of our own.

John Linn, Funky Buddha Brewery
1201 NE 38th St
Oakland Park, FL 33334
(954) 440-0046

We first met John when he wore a distributor hat. A Michael’s Genuine Home Brew trucker hat to be specific. Calling Brown Distributing home, John was part of the team responsible for getting many delicious craft beers to bars, restaurants and off-premise accounts across this great state of Florida.  As Funky Buddha’s website points out, one of the great benefits of having a local brewery in your town is freshness, since the time it takes for finished beer to go from tank to tap is only a few days.  Brown’s trailblazing Drink Like Local Program, which we at The Genuine Hospitality Group take pride in supporting was no doubt in part responsible for its win of Distributor of the Year in 2012 at the Great American Beer Festival.  Now John has a pleasant problem on his hands, translating Funky Buddah’s passion for beer on a small scale in brewpub and growler form to meet the demand that has erupted for its product.  One year in on May 31, Funky Buddha Brewery has plans for a packaging line of 12oz bottles and/or cans to hit in the fall, a new line of 120-barrel fermentation tanks, and a barrel-aging program.  We also have a soft spot for John.  He writes the brewery’s blog, too.

The Genuine Kitchen: Three words to describe your job.

John Linn: Getting Shit Done

TGK:  Who is your brewery crush right now?

JL: I’m a giant fan of Ballast Point in terms of marketing. For beers, I’d probably have to say Cascade out of Portland, OR is among my favorites. They make insane sour beers with such depth and complexity.

TGK:  If you could make a collaborative beer with a local brewery which would it be and what would you make together?

JL: Wynwood (we still haven’t done one… why not guys!) I’d want to find some crazy Latin-American inspired dish and recreate that flavor in beer form.

TGK: What should we get excited about drinking from Funky Buddha this summer?

JL: Everything debuting on May 31, our one-year anniversary. Some new beers getting a spotlight for the first time is our Humble Braggot, a mead/beer hybrid with local honey. A version of that made to taste like Baklava is intense. Also The Fluffer – an ode to the classic Fluffer Nutter candy with marshmallow, peanut butter, and chocolate.

TGK: What would you like to eat with that?

JL: I’d eat an actually Fluffer Nutter with The Fluffer. What can I say, I love peanut butter.

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