The definition of “local” can be quite different when the nearest urban regions are hundreds of miles away. That’s certainly the case in Jackson, Wyoming, where (quote-unquote) neighboring cities like Boise, Idaho; Denver, Colorado; and Bozeman, Montana all require a few hours in the car, if not on a plane, to get there.

But it’s precisely that sense of remote grandeur that attracts millions of visitors to the Jackson Hole region every year. Where do they go when they want a good, local, craft brew? To Snake River Brewing Company, of course, which is the oldest operating brewery in the state and celebrates 30 years in business in 2024. In this episode, Snake River’s director of sales and marketing, Luke Bauer, describes what brought him to Wyoming nearly 20 years ago, and what kept him coming back after working in Texas, Alaska, and Colorado. In addition to his role at Snake River, he’s also on the board of the Wyoming Craft Brewers Guild, and shares a first-hand account of how the state’s craft beer industry has grown, changed, and evolved, especially post-pandemic.

By his account, Wyoming is a unique place, but also one that’s full of surprises. He believes there’s a lot more experimentation than outsiders might initially expect from the local beer scene, and explains the big differences in style from one side of the state to the other. (Hint: one side sticks more to traditional or maltier beers, while the other embraces trendier styles like IPAs.) Snake River Brewing has managed to rack up awards at the World Beer Cup, including their most recent Bronze medal for Zonker Stout, as well as at the Great American Beer Festival, and many more over its 30-year tenure. It goes back to their mission statement: “The world doesn’t need another beer, but a better beer.” Let’s hear about the beer and beyond.