17 SEPTEMBER 2023 What is your favorite part of the brewing business? The industry as a whole is so different. There is so much camaraderie. We share trade secrets with vendors and our competitors. We love to collaborate. It’s unlike any other industry. We’re all super close, not just in the state but the country. I have to hand it to organizations that have kept us that way – Arizona Craft Brewers Guild and the Brewer’s Association. When we opened, there were 1,900 breweries in the country, and now there are over 10,000. I think there were 30 in the state, and now there are over 100. The most challenging part? The reality is that there’s not a minute where you’re not working. My phone is constantly on, which hasn’t changed in 22 years in the industry, from the late- night phone calls to the alarms going off. Constantly being needed means you don’t get a day off. You just learn to embrace and understand it. From Jeff’s perspective, he just really loves making beer. Anything outside of that, where he has to ‘be the boss,’ is not his favorite. How many beers does Huss have? We have a flagship set of beers. Our main one, my favorite, is Scottsdale Blonde. There’s the Papago Orange Blossom. In the Huss family, we’ve got Copper State IPA and Koffee Kölsche, which is soaked in coffee beans. Our newest beer is a Mexican lager. There’s a cool history there. That’s been Jeff’s interest for the past couple of years because those beers are rooted in what he learned to make. We make Arizona Ranch Water and seasonal beers for summer, an Oktoberfest beer, and a Rice Pudding Porter for Christmas that was inspired by my grandmother’s rice pudding recipe. Does each batch have a backstory? A lot of the small brews are whatever the brewer feels like making. We’ll do brews with seasonally appropriate ingredients. Lola – our daughter – asked us to make a beer; that one is called pink pineapple haze. It’s a hazy IPA made with pink pineapple, and it is delicious and so popular. We’re working on a collaboration with Garrison Brothers out of Texas. They sent us some bourbon barrels, and we’ve got a chocolate-orange beer that’s been aging for a bit. From start to finish, it’s a six-month soak. We have an IPA called Double Nix, short for Phoenix, with a picture of the skyline. That one is named after my niece, Phoenix, who lives in Illinois. Where does inspiration for the can designs come from? That’s all me. I follow a ton of interior and home designers on social media. If this hadn’t worked out for us, I would have been working in housing or real estate design. My dad was in construction and our Sundays were spent driving around and looking at houses. Unfortunately for my daughter, that’s still what I love to do [ laughs ]. I use a lot of Southwest influence, but I love change, so that inspires me to keep moving. Can you briefly explain the brewing process? Jeff will say there are 100 steps [ laughs ]. The first step is writing the recipe, depending on what you want regarding grain perspective, taste, color and hops. Hops control the bitterness level. Also, it’s a misnomer that ‘everything gets boiled in a big pot.’ That’s not really what happens. It’s kind of like making tea. After the ingredients are added, you put warm water on it. It’s steeped and filtered out. From there, it goes into the kettle, where it’s boiled, and the hops are added. Then it gets cooled and sent to a fermentation tank, where the yeast comes into play. The yeast eats the sugar and turns it into alcohol, and that determines how long it’ll take in the tank. We have a 30-barrel system that makes 30 barrels at a time. A barrel of beer is like two kegs. We started with four 30-barrel tanks, and now we have 120-barrel sizes. We’re the third-largest brewery in the state. What characteristics should a brewer have? Patience. Someone willing to watch and adjust. Nothing is ever set in stone – especially temperatures. You have to be flexible. Creativity is good, too. Someone who will follow through and demand only the highest quality throughout the process and not be afraid to change with it. What’s next for Huss Brewing? This year has come with a lot of change. It’s easy to get in your own way, and things can get stagnant. Beer has generally seen a pretty quiet year, with the economy the way it is. It’s been good for us to shake things up but keep that thread of family first and take care of our people. I’ve told everyone that I will pump the brakes for the rest of the year [ laughs ], but more things will be on the horizon soon! We have this ‘family first’ motto within the business and focus on quality of life and implementing room for growth. Discover sophistication, urban living, and reprieve in the heart of the desert at Clarendale Arcadia – the oasis you’ve been searching for. 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18 SEPTEMBER 2023 By Mallory Gleich W hen sophomore Kalyani Bhatnagar’s father was a child, he witnessed a performance by legendary Indian dancer Vyjayanthimala. After that day, Anuj knew he wanted his children to learn the art. His sons decided to take the sports route, but Kalyani quickly took to the dance form and has studied Bharatanatyam for 10 years. Bharatanatyam is a style of Indian classical dance that is centuries old. It combines complex footwork and emotional portrayals of stories in Indian culture. According to Kalyani, Bharatanatyam is a devotional dance – the dancer “talks” directly to divine forces of the universe. “It involves intense physical strength and stamina while calling for grace and poise. That makes it challenging physically, mentally and emotionally,” Kalyani said. After discovering her passion for the dance form, Kalyani worked with instructors at the Sanskaar Nritya Dance Academy in 2013, then transferred to the Arathi School of Dance in 2018. After years of practicing, Kalyani’s teacher decided she was ready to start training for her Arangetram (ascension to the stage). “Each student comes to this point, and every school trains differently,” Kalyani said. “I have been intensely training with the same dances for over a year and have been running through my full program since March 2023.” Kalyani explained that the Arangetram is a dancer’s first solo full-length performance. “It marks the point where the dancer goes from a student to a full-fledged artist. It is a graduation of sorts, because of increased independence in the future,” she said. The week before the Arangetram, Kalyani finished learning her final dance and had four rehearsals with the musicians, who flew in from India for her performance. The Arangetram showcases a series of nine dances that range from five to 20 minutes long for a total dance time of 90 minutes. Kalyani’s program included speeches from chief guest Monica Sampson, teacher Asha Gopal and more, plus musical interludes and costume changes. Each dance follows a specific pattern that starts simple and builds up to more complicated moves. “Complexity of footwork, range of CELEBRATING HER CULTURE Arcadia teen achieves a decade-long dance dream The saris worn during Kalyani’s performance were designed and tailored in India and sent to Phoenix. PHOTOS: WILLIAM HOWARD 602.399.8540 debbiefrazelle.com dfrazelle@cox.net PAST P AST P ARCADIA PTO VP T O VP T PAST P AST P H AST H AST OP H OP H I OP I OP P I P I TA PRESIDENT P RESIDENT P ARCADIA RESIDENT FO F O F R O R O OVER OV ER OV 30 ER 30 ER YEARS Top 1% of Coldwell Banker Agents Debbie Frazelle | CLHMS | ABR A donation will be made in your name for every closed transaction to Phoenix Children’s Hospital, a philanthropy near and dear to my heart. BACK TO SCHOOL Looking to Buy or Sell a home? Give me a call.