Ep. 52: Angry Chair's Ryan Dowdle Talking Tampa Bay Beer Week and Dark Embrace

Barrel-aged legends. Shorter lines. Bigger flavor. We sit down with Angry Chair Brewing’s Ryan Dowdle to unpack how Tampa Bay Beer Week thrives when events are curated with intention and rare beers are made more accessible without losing the magic. From shifting away from 25.4-ounce bottles to crafting an event calendar that meets people where they are, Ryan shares how Angry Chair protects its stout and barleywine DNA while expanding the program for Space Grass IPA, crisp Czech-inspired lagers, and even a surprise-hit seltzer.

We dig into the philosophy behind The Dark Embrace and why this year goes smaller by design. Fewer breweries, stronger barrel focus, and a premium on presence mean you get time with world-class beers and the people who make them. Instead of a frantic rush, the festival invites you to slow down, talk process, and savor pours you rarely see in Tampa outside Beer Week. Ryan walks us through curation criteria, the importance of having owners and leaders pouring, and the behind-the-scenes logistics that make an intimate event feel effortless.

Along the way, we talk about how the post-COVID landscape is rebuilding smartly—fewer but better events, returning travelers, and locals rediscovering their favorites. Ryan offers advice for first-timers, reflections on keeping stout output steady, and honest notes on what growth looks like when quality and yeast health come first. If you care about barrel-aged beer, festival design, or how a beloved brewery evolves without losing its soul, this conversation delivers practical insights and plenty of Tampa pride.

Enjoy the episode, then subscribe, rate, and share to help fellow beer lovers find the show. 

Transcript

Setting The Stage: Tampa’s Scene

SPEAKER_00 0:21

Hello and welcome back to the Beerwise Podcast. I'm your host, Mark Denot, and I'm the editor of Florida Beer News. Tampa Bay has become one of the most exciting craft beer regions in the country, known for bold beers, barrel-aged innovation, and breweries that aren't afraid to push boundaries. At the forefront of that reputation is breweries like Angry Chair Brewing. From pastry stouts and Imperial Barrel-aged beers to Dark The Dark Embraced, one of the most talked-about beer festivals in the Southeast, Angry Chair has carved itself out a unique identity. This year, we usually do a Tampa Bay Beer Week episode, and we wanted to go to speak with our old friend Ryan to get the details on Beer Week from Angry Chair's perspective as well as more information on the Dark Embraced.

Sponsor Shoutouts

SPEAKER_00 1:05

But before we go to the interview, I need to thank Coppertail Brewing for their sponsorship. Coppertail Brewing has been making Florida inspired in Tampa Brewed Beer since 2014. Enjoy a free dive IPA, Unholy Triple, Cloud Dweller Hazy IPA, or Night Swim Porter in distribution throughout Florida. Thank you also to Barrel Aged Media and Events. Barrel Aged Media and Events hosts beer tours, curated tastings, and other beard events wherever beer can be enjoyed. From in-home tastings with friends to a special beer day party or even a corporate retreat or dinner. Visit Barrelaged Media.com for more information on how we can add more to your next event with craft beer.

Angry Chair Check‑In

SPEAKER_00 1:44

Here's my conversation with Ryan Dowdle. It's good to chat with you again about Angry Chair. Thanks for being on the show again. How's Angry Chair doing right now?

SPEAKER_01 1:53

Uh we're good by. Yeah, we you know, it's not like it once was. Um, but we, you know, changed our format for packaging to a smaller bottle, which I think was uh the right thing to do. Um you know, when we had the 25.4 ounce bottles, they were more of the environment that we grew up in in this uh industry of ours that we were sharing and all that. And then I think you know, started seeing a lot of people just drinking individually and wanting to do that. And it is a commitment for some of our styles to be consumed in 25 ounces to uh you know one person. Um, but yeah, we we have uh it's not like what else was when we had you know lots of people lining up overnight, but there is still uh the die hard, including our our Solon membership, which is barrel focused. Um they are very supportive and

Packaging Shift And Demand

SPEAKER_01 3:32

gobble up a lot of it. And then after we allocate what they uh are owed, then we have what's left, and it's usually gone the same day. You know, not like a two-minute thing or 30 minutes, it's gone, but like through the duration of the day, we will usually sell out if if there's any leftovers, like a little bit the next day, which I'm completely happy with.

SPEAKER_00 3:56

Yeah, well, are you so do you find different fan reactions? So I know as somebody who doesn't make it out to release day as much as I used to, it's real I I feel like it's a gift when I see something still hanging around the cooler a day or three after the release. Do you do do you hear that from people, or do you um with the new availability, is there anything are you is it making its way up to you, as I guess what I'm asking?

SPEAKER_01 4:22

Um you know, when we were releasing bottles and selling them out rather quickly, you know, everyone's like, oh, you gotta be excited. And I and it was it was great. Um, just to see that kind of support from the community, and you know, that environment was kind of electric, so to speak. But I've always wanted to have more beer for the people that you know drove from wherever it may be, and there was some bottles left over. And that I think that's a better way of growth and you know, creating a story and the narrative that we've set forth. And, you know, by selling out, obviously it's great for revenue and the consumers are happy, but I just always wanted to have more, and at that time we couldn't really produce more. Um, I wanted them to come in at any time and have the opportunity to try some of our rare stuff,

Access, Sellouts, And Fans

SPEAKER_01 5:12

and now that's somewhat happening, you know. We are still selling out, but like I don't mind, you know, oh man, it didn't sell out. Like, that's mean, I get it, but it's great to see that you know, Charles and Jane that came up from Ellington, you know, like, oh my god, it's here, and like that's a story and that's an experience for them and that they way may have missed out on in the past. And you know, we definitely have a more diverse clientele now. You know, we have a restaurant and we see a lot of you know, families and stuff like that, and they're you know, didn't even know we did barrelage stuff, and I think that's an experience and an opportunity for us to you know to improve.

SPEAKER_00 5:54

And then um has this has it shifted production at all? I mean, are you still you said when you went into the place you're not gonna make more stout than you were you were making when you got there? Is that still true? Very true, very true.

SPEAKER_01 6:09

We uh have not upped our production of stout. Um I in the beginning, you know, I think over the the last four years now at the new location. Um, you know, when we first got in there, it was you know filling up barrels and it felt like, oh, well, I'm not staying true to my word, or you know, me and my business partner's word. And uh and over the time, it's nothing's really changed from when we were at you know, Fern. Um, and I I like that. Um, sure, I would love to brew more, that's for sure. But it's I don't want to be uh a one-trick pony, and I'm not saying that we are, um but putting out more and more style is also uh a taxing experience for our production

Production Priorities And Limits

SPEAKER_01 6:54

team. And uh yeast management's not always as easy as everyone's like, yeah, just make stout, make stouts, like uh we gotta brew other stuff and then yeast health and all that, and then we get kind of scientific and I you don't need to do that. So short story, yes. We uh have stayed true to our word. Um we have not put out more stout than we have in the past. Yeah.

SPEAKER_00 7:17

So then what is what is occupying that uh the in the increased capacity uh from the old old space to the new?

IPA, Lagers, And Seltzer Surprises

SPEAKER_00 7:26

Uh spacecraft.

SPEAKER_01 7:28

Um it's just our our it's it's our core IPA and uh it's it's it does really well for distribution and uh and in our tasting room for sure. And then we've done a lot more uh lagering uh the last four years since we have the capacity and the vessels to do it properly. Um and I think the guys make a great product. Um and it's really wild to see in the tasting room that our number one sellers are usually space grass and you know vodnik or full circle, you know, or light lager or premium lager, check inspired. So that's a lot of it. And then believe it or not, uh melon baller or watermelon lemonade seltzer. It's it's freaking wild. Yeah.

SPEAKER_00 8:15

Once you got the smoothie machine or the the that was our employee of the year one time, it's what's the smoothie machine? Yeah, or the ice iced margarita, whatever the heck. What is that? Uh what do we call it? It's uh Mr. Frosty.

SPEAKER_01 8:34

Okay, yeah, smoothies.

SPEAKER_00 8:36

Okay. Well, uh it's nice to see that the employee of the year is uh is an award that's passed around the brewery.

What Beer Week Means

SPEAKER_00 8:43

Um so I want to shift focus now to Tampa Bay Beer Week and talk about uh talk about the upcoming week and what is when you think Tampa Bay Beer Week, what do you think?

SPEAKER_01 8:57

That's a good question. Uh you know, it's a it's a flood of uh emotions and experiences and uh you know the years past and you know I cut my teeth at Cigar City, and I think they were very much a you know, we know that they pretty much started this thing. Uh in essence, we we know the dichotomy of it all. But um, what does it mean to me? It it's an exciting time. And I think the first thing I go to is I get to see a lot of my friends in uh this industry, locally and nationally, and I guess worldwide, so to speak. I'm not supposed to speak, but it and just to see them and we're all in one place, and it's you know, the environment that we love, and seeing our fans and customers experiencing some liquids that we don't make very often, and obviously our friends bringing in liquids and the energy that this whole week provides to you know the brewing community as for Tampa. It's just great to see. Um, and you know, being creative with events, and you know, I get real busy, me and the team, and get the juices going. And uh, I think we all love it. It's a it's a lot of work. Yeah. Um at the end of the week, we're we're all feeling it, but I mean, I would say I know what it does for ourselves and for our morale, because it's exciting and uh we all look forward to it, and you know, um it means a lot to me. It's it's awesome. It's the best week of the year for for what I do. That's awesome. For sure.

SPEAKER_00 10:31

Yeah, that's awesome. Um so how do you so how does Angry Chair then approach Beer Week when it comes to planning events, releases?

Programming A Full Week

SPEAKER_00 10:40

Um do you have to throw everything at every day? Can you throw everything at every day?

SPEAKER_01 10:47

We can and we do. Um yeah, we as we've gotten older and more years established, we I think we've taken on more and more uh opportunities to do something every day of the week. And then you know, earlier in the week we see a lot of locals, and then as the week progresses and we have a lot of people coming in for the week, a lot of visitors. Um, so that being mind, so like we we should do something every day of the week. Um and and uh you know, we've done some great events and we've had some events we needed to learn from. Um, and I think we've honed it in over the last four or five years that so much so that we we really haven't gone in a different direction on a said night. Um, so Monday through Saturday, Saturday being the dark embrace, which you know, Inger Chair analogy are um you know co-hosting. It's a it's a jam-packed week, and uh, I think what we're trying to do is all you know, people like different types of beers and different types of environments, and each day is different enough that I think you'd want to come to Inger Chair. Um and uh I'm looking forward to it everything.

unknown 12:02

Cool.

SPEAKER_00 12:02

Yeah. Cool. What um what would you say to somebody with this was their first beer week?

SPEAKER_01 12:09

What would I say to them? Like, well, here's some advice.

SPEAKER_00 12:12

Yes.

First‑Timer Advice

SPEAKER_00 12:13

Not where have you been?

SPEAKER_01 12:16

Um go at your own pace. Um uh please visit every brewery that you you want to, and even the ones that you know you hear some some some suggestions from other friends, because I think Tampa and St. Pete uh have some of the best beer in the world, and there's that's not an easy statement to make, but you can find every type of beer, every type of environment. And I think the quality of beer that this market is producing is very high quality. And you know, I just say go at your own pace, try some new breweries, try some old breweries, breweries that you know maybe you were suggested from a friend and come support. And uh, I think you'll meet a lot of new faces and meet some new friends, and you'll see that Tampa Bay Beer Week is one of the best beer weeks in the nation. Obviously, I'm somewhat biased, but I mean, we've been to other ones and they're great, and then there's nothing like home, but you know, to see the amount of people actually come from around the world for you know roughly five, six days is something I'm really glad that we could to be a part of.

Post‑COVID Momentum

SPEAKER_00 13:24

Yeah, well, and there's um it it it's really interesting to see what COVID did to be your week and how we're recovering because I think that we're um I think we're fairly close to where we were before, although I think we're at 400 events over the course of 10 days at one point, and I don't know that we're quite back there yet. I think Jesus, that's that's wild. Yeah. Yeah. Yeah. Yeah. Yeah. I mean, how much hop slam and 120 can you drink is what it used to be. Rough. Rough.

SPEAKER_01 13:57

I had a hop slam the other day, and it was delicious.

SPEAKER_00 14:00

I I have some in my fridge that I I haven't tried in forever, and I'm I'm very excited to try it. Um what events do you have on your radar this year? Are you gonna try and sneak out to any?

SPEAKER_01 14:11

Um, yeah, I would love to go to a lot of our friends' events. Um obviously the priorities is make sure that we're uh sealed up at Angry Chair. Um but uh you know there's so many events to to alienate one or two. I don't necessarily think that's the smart thing to do here, but um you know the the one that we done and it's great because we see our peers is the one that parquade does every year. Um, and it's like a competition between us and four other local breweries, and we play video games and get points, and then people that drink, you know, said brewery's beers that get more points. It's a friendly competition, and uh that's always been fun. Um, and then you know, Cycles BA Day was always great, and there's there's so many, you know. I yeah, I I'll I'll forget somebody and uh you know you know how that goes.

SPEAKER_00 15:01

I do. I do. Um I do, and I'm curious how does this year look both both looking at Anger Chair and also looking at the overall beer scene? How does this year look compared to previous years?

SPEAKER_01 15:15

I mean, I think it looks great, I think it's very promising. Um I think last year, you know, I think every year, especially when we moved to the new spot, we didn't really know what to expect. Um and I think actually I know for sure that every year we've actually seen what has felt like more people being in town and more people being excited about beer week and seeing some faces that don't necessarily come out as much as they used to. Um so I I think we're all gonna benefit uh in Tampa from seeing some more people in seats. Um and I I do feel like it's not necessarily like it once was when you say like 400 events in one week, that's absurd. Um I think there's less bars doing events, but I think obviously the breweries are very go get it this week. Um, and uh that's great, you know, and I like to see it all grow back to 400 events a week. It wasn't screwed, let's go 500. Um, but I think we're a ways off. But yeah, you know, after COVID, it was kind of strange and then it felt weird, and I think it's progressed. We're kind of getting back to where we once was or once were, and we'll see what happens going forward because you know the the beer environment is not the greatest at the moment, but there's still people excited, and that that makes me happy.

SPEAKER_00 16:37

Absolutely, and then uh I don't know, I don't see maybe correct me if I'm wrong, I don't see the tourism, the bump from other places, the the as many people coming from overseas or internationally uh as there used to be with uh with you know the big event when it was Hunapu's Day.

The Dark Embrace Refocused

SPEAKER_00 16:56

But yeah, um but speaking of Hunapu's Day and that Saturday, I want to talk about the Dark Embrace. Um how is how is the Dark Embrace gonna be different this year? How do you renew and keep people interested year after year?

SPEAKER_01 17:14

Uh great question. Um this year is slightly different from years prior. Um we kind of wanted to tame it down slightly and kind of go back to the roots um of barrel focused, you know. Um so we've uh invited less breweries this year with the idea of let's kick it to people that obviously excel in barrel-focused beers and um create the environment that we like. And I think we invited some great breweries. I wish we could invite more, but I I've always and the committee have always been there's a premium to be to be paid and and to be a part of an event with less people. It's more about the intimacy and the the experience. And I think we've done that every year extremely well. And I think this year we're really setting that as the the cornerstone of like it's not about overselling it. We've never done that, and this so much so that every year it's like it's great, you know, there's no really fine, there's no huge lines, and there's no, you know, beers kicking immediately, which some some do, but it it's just that environment that it's go at your pace because these beers are obviously high gravity, and seeing your friends and having world-class beers that you will not see uh in the Tampa market, but once a year. And um I I think every year I think it's gotten better. We learn from our mistakes, and not to say that we've made much, and that's what I know that sounds kind of pompous, but you know, I from what I understand, everyone has a great time. It's never, hey, next year, you know, you need this or that. Sure, there's some suggestions, but not in a in a cadence that's like this is really a bad time. Um, so just kind of kicking it back to old school. Just let's work with people that are obviously barrel forward and obviously excel at other beers and and kind of less is more, so to speak. You know, yeah, it's just but you got 55 breweries, which is great. It's just it's like overload to me. And I think I see that and they're like, uh you know, like people are panicking, like you can create an environment with world-class beer, and then you know, it's not like I gotta get here, and all it's let's just create an environment, slow it down, and just send some respect to uh to the people that we obviously uh adore and admire. And it's I think we done we have done that.

Curating Breweries And Vibe

SPEAKER_00 19:44

So then how do you select breweries to to participate?

SPEAKER_01 19:48

Oh man, uh this this how do I answer this? Uh it's you know, I've obviously working with uh other breweries as the committee, it's people we've worked with in the past, people that we just really like their liquid, people that have um set an environment at their tasting rooms and how they present themselves at these festivals. Um, because the patrons are paying a premium, they really want to meet uh you know executives, they want to meet the owners, and that I think is great. And to have these people that want to come that are obviously very busy with their families and their businesses that have ownership come because they have a great time, and having the customer base and fans like be able to interact with these people, I think it's great. And you know, it's just what we would like to do, and I think every year we've done that, and people have come to expect to see some of the some of the beers and some of the the you know the higher ups, so to speak, in these companies to be there and rubbing shoulders at people and shooting the shit. Like that's that's the environment that we we want.

SPEAKER_00 20:57

So cool. Um, what is the most challenging part of putting that putting on this festival?

Logistics And Lessons Learned

SPEAKER_01 21:07

Hmm, you know, in the beginning there was a lot of difficulties because it was so new to us, but you know, now we have this is our fourth year. Um it's kind of has a blueprint, but you know, just the the logistics of everything, you know, getting coordination with distributors and you know, the breweries to send in a timely fashion, make sure it's accounted for. Um, and then you know, just the the small things of you know portalets and you know all this and well it it adds up, but like we've been doing it for four years now, and the team that's uh the committee is they're so good at it that it's becoming less and less difficult. Um and then yeah, and I mean I this year I'm like we're we're ahead of it. Um I'm sure you know, correspondence could have been A little bit more timely, but you know, a lot of variables have to happen before we send information because the last thing you want to do is send information that's inaccurate and it changes. Um it's pretty smooth. You know, just making sure that our friends are set up and have as much information as they have and have a good time and make sure that the product gets here on time. That's that's the most challenging thing these days.

SPEAKER_00 22:23

What is what is Cycle's involvement this year?

Looking Ahead At Angry Chair

SPEAKER_00 22:26

Are they um is Doug in the brewery? Are they going to be at the event? Are they going to uh represent at the event?

SPEAKER_01 22:34

More info, more info coming.

SPEAKER_00 22:36

Okay.

SPEAKER_01 22:37

Yeah.

SPEAKER_00 22:38

Okay. All right. Then uh kind of zooming, so zooming into the dark embrace and then now kind of zooming back out to Angry Chair. I have to ask, uh, because it's been several years since our last interview, what's uh any is there anything uh on the horizon for you and for Angry Chair that's uh that we should mark on our calendars for the future?

SPEAKER_01 23:00

I I wish I could say it a lot more, but you know, we're always looking into uh options and growth and you know learning what the environment's kind of telling us to do and what not to do. Um and again, as things kind of progress, I've I've always, you know, especially with my team, is that I can tell you one thing and it may change 15 times. And this is why I'm gonna need to tell you once I know it's pretty concrete. If not, this is concrete. Um, but I do expect some changes in the next year or so um for the better. Yeah. Okay.

SPEAKER_00 23:39

Okay. And then uh do you still do you still enjoy drinking a stout and a barley wine? Or have you gotten so many of them out of your brewery that now it's uh scientific and you have to analyze them?

SPEAKER_01 23:53

Um yeah, it's a lot of tasting. Uh I still really enjoy it. And I I know we've had many beers, Mark, and uh I still think one of the best styles of beer that to be aged

Stouts, Barleywine, And Balance

SPEAKER_01 24:06

in what is a barley wine, English style, if you want to be specific, somebody like, well, what do you mean? Um yeah, I think it's it's great. Uh can I consume them at a pace where uh when I once could yeah, getting old, 47 years old now. So I I can't drink them like I used to, but we definitely try all the product that we we we put out, and I'm really impressed with our team back there. They've uh have tried a lot of new things. There's obviously new, you know, SOPs and a lot of people are doing unique things that you know we've learned from uh some friends and some things that we've integrated, and I think the product that we're making is great. Um I will have a lot of stout come beer week from from Angry Chair and a lot of our friends, and uh then I'll go back to not drinking as much stout.

SPEAKER_00 24:58

Understood. Understood. All

Wrap‑Up And Ways To Support

SPEAKER_00 25:01

right. Well, Ryan, thank you for this glimpse into beer week with Angry Chair and the Dark Embrace, and I will uh look for more information about uh everything coming up uh real soon.

SPEAKER_01 25:10

Sounds good. Thanks, Mark. Appreciate your time.

SPEAKER_00 25:13

That was my conversation with Ryan Dowdle of Angry Chair Brewing. My thanks to Ryan for carving out the time to speak with me about Beer Week 2026 and give some details on the Dark Embrace. Thank you again to CopperTail Brewing for their sponsorship. Coppertail Brewing has been making Florida-inspired and Tampa brewed beer since 2014. Enjoy a free dive IPA, Unholy Triple, Cloud Dweller Hazy IPA, or Night Swim Porter in their tasting room right across from IKEA outside Ybor City. Thank you also to Barrel Aged Media and Events. Barrel Aged Media and Events hosts beer tours, curated tastings, and beer events throughout the Tampa Bay area, corporate retreats, in-home tastings with friends, or special bearthday parties. More information, visit barrelaged media.com to find out how we can add to your event with Kraft Beer. Are there any guests you'd like to hear on the show? Reach out. I'm on social media at FLBer News or Mark at FloridaBeerNew.com and let me know what's going on in your world beerwise. Please remember to like, subscribe, and follow Beerwise on your favorite podcast platform so you don't miss an episode. Also, please remember to review the show on your favorite podcast platform, which helps us reach new audiences. Florida Beer News and the podcast are still on Patreon. We've featured fundraising efforts for the website and podcast and want to keep making changes to for a better experience. Check out Patreon.com slash Florida Beer News spelled out for more information on how you and your business can help fuel our growth and get some cool rewards. That's all for now. Until next time, and I'll be back to talk about what's going on in the world beer wise. Cheers.