In the heart of San Angelo, Texas, Plateau Brewing Company (PBC) has quickly become a beacon for Concho Valley craft beer enthusiasts. At the center of it all is Aaron Bush, the head brewer whose intense passion for brewing beer radiates through every pint poured.
Aaron’s love for brewing isn’t just about creating beer —it’s about crafting a beer experience. He speaks of beer with the reverence of an artist describing a canvas, blending tradition with innovation. For him, brewing is equal parts science, technology, and creativity. Each style of beer begins with a vision: a flavor profile, a texture, a mood. From there, Aaron meticulously decides on the grains, hops, yeast strains, and fermentation techniques that will bring that vision to life.
As I toured the back stage of PBC, I was struck by the sheer complexity of the process. Watching Aaron at work revealed a world far beyond the glass. Stainless steel tanks hummed with activity, precise measurements were taken, and temperatures were carefully monitored. Every decision—whether adjusting the mash temperature or selecting a hop variety—was deliberate, rooted in both scientific knowledge and artistic instinct.
Aaron explained how brewing is a delicate balance of chemistry and creativity. The sugars extracted from malted barley feed the yeast, which in turn produces alcohol and carbonation. The choice of hops determines bitterness, aroma, and flavor, while fermentation time and temperature shape the beer’s character. It’s a symphony of variables, each one influencing the carefully crafted final product.
What fascinated me most was seeing how Aaron’s passion drives him to constantly experiment. He doesn’t just brew beer—he pushes boundaries. Whether it’s the flagship Coyote Blond designed for Texas summers or a Wild West IPA, Aaron approaches each style with curiosity and dedication. His love for brewing is evident not only in the finished product but in the process itself, where science and artistry meet.
PBC is more than a brewery; it’s a laboratory of flavor, a place where Aaron’s devotion to craft transforms raw ingredients into something extraordinary. For beer novices like me, witnessing the brewing process firsthand is a reminder that every sip of beer carries with it countless decisions, innovations, and a brewer’s unwavering passion. What you taste is truly a one-of-a-kind experience.
Let’s take a short walk through the craft PBC beer brewing process with the Aaron himself guiding you through the steps.
Tell me a little about who you are:
I am 44 years old and from I am from Lamesa TX. I consider myself a Gypsy at heart. My father is a pastor so we moved around growing up and never lost it. I’ve been in service industry since 2000 off and on. I’m now 44 years old.
What got you into brewing brewing?
A friend Tom Money is the head brewer for the Big Texan Steakhouse and when I worked there in 2010 I fell in love with craft beers. I got the chance to brew a few times at another West Texas micro brewery but I did not feel I was a good fit so talked to Dan Adney here at PBC and started the next day as his assistant. Now I’m making all of the beer here. I was truly blessed with a great teacher.
How long exactly does it take to brew a beer from start to end?
It takes 7 to 10 hours just to go from raw grain to a fermentation ready state. Once in the fermenter, ales take around 18 to 25 days, lagers take 6 to 9 weeks. Its a process that takes time to get just right. For example; our Hellava Dunkel and Mesa Grande takes 7 to 8 weeks. Coyote blonde and High Cotton IPA take just 3 weeks, so it really does depend on the beer style I am going for.
What makes brewing beer at PBC unique?
We strive to make a variety of beers that are quality, consistent, and drinkable for everyone, not just hardcore enthusiasts. We have 13 beers on tap ranging from 4% abv to 11% abv. We don’t believe every beer needs to be hoppy or have crazy things added to them.
What is the best part of your job?
The best part of being a brewer is getting to make something with my hands and use science plus my years of bartending and years of piping and oil field work to funnel into making amazing beer that people love. It’s nice to make things that bring people together.
Anything new coming out soon that locals should be aware of?
I will have a new dark Mexican lager that will be released in early January. I plan on brewing it December 3 or 4 as a matter of fact. New batches of Dunkel and our Hunters Porter at also on the way we have a new Juicy IPA out right now that every beer drinker must try.
