Inside Cerebral Brewing’s Next Pour
Running a brewery used to be a simple proposition: make great beer, open the doors and let the taps do the talking. But Anne Abrahamson says that model is outdated. As the director of operations at Cerebral Brewing, one of Denver’s most recognizable breweries, Abrahamson helps oversee the business behind the beer. Since joining Cerebral in 2019, she’s helped the company grow from one crowded taproom off Colfax to three locations across the Denver area, with a fourth on the way. On this episode of the Voices of Experience podcast, she shares what it takes to run a modern craft brewery, why hospitality has become central to the beer business, and why Cerebral is focused on evolution over expansion. Table of Contents • 1:21 Growing from one taproom to three • 3:18 Why Colorado craft beer is bucking the trend • 5:44 Balancing art, science and spreadsheets • 7:55 Leaning into non-alcoholic beer • 9:42 Making sustainability work for the business • 11:27 Falling into craft beer in Japan • 13:52 Solving problems behind the scenes • 14:49 Building culture across multiple locations • 19:11 Why breweries have to innovate • 19:48 Choosing evolution over expansion • 22:42 Show notes and credits
