Meet Our New Head Brewer: Arthur McLean

There’s a new face in the brewhouse at 12 Bones Brewing, and we couldn’t be more excited to introduce you to our new Head Brewer, Arthur McLean. If he looks familiar, that’s because you may have seen him around the taproom—Arthur has been part of the 12 Bones family for years, first behind the bar and then as Taproom Manager. Now, he’s stepping into the brewhouse full-time, bringing with him both technical expertise and a genuine passion for craft beer.

Funnily enough, Arthur’s journey with us started years ago as an intern while attending the Brewing program at AB Tech. It’s truly a full-circle moment. We sat down with him for a quick Q&A so our customers can get to know the guy behind the beer. Grab a pint and read on!

Q&A with Head Brewer Arthur McLean

Q: How did you first get into brewing, and what inspired you to pursue it as a career?
I started out as a homebrewer—on and off for more than twenty years. A good friend of mine brewed all the time and eventually pulled me into it. I loved the process and the creativity. For most of my working career I was a web developer, but after 25 years, I realized I was ready for something that brought me more joy and hands-on creativity.
When the pandemic hit, some people learned a new language or took up baking sourdough. For me, I thought: Why not learn to make beer professionally? So I enrolled in AB Tech’s Brewing program. That meant dusting off my chemistry and biology knowledge, but I loved every minute of it. My professors were incredible—experienced brewers who were honest about the craft and the industry. And my final semester internship? It was right here at 12 Bones Brewing.

Q: Do you remember the first beer you ever brewed?
Absolutely. My very first home brew was a Newcastle Brown Ale clone recipe. To my surprise, it turned out pretty well—it was recognizable and tasty enough to give me the confidence to keep going.
On the professional side, the first beer I brewed was Jai Alai at Oskar Blues in Brevard. That brewery produces most of the Jai Alai for Cigar City Brewing nationwide, so I got a crash course in brewing consistency at scale. I probably brewed that recipe dozens of times!

Q: You’ve brewed both on a large commercial scale at Oskar Blues and now in a craft-focused environment at 12 Bones. How do those experiences complement each other?

I’m so glad I had the experience at Oskar Blues—it gave me a rock-solid foundation in process, cleanliness, oxygen control, and production systems. Those lessons are invaluable.
Here at 12 Bones, I get to bring that discipline into a more hands-on, small-batch setting. I’m excited to manage every stage of the beer’s life cycle—from recipe design to sourcing ingredients, brewing, fermentation, packaging, and beyond. And having worked in the taproom, I know our customers and what they enjoy. Our community is honest, loyal, and adventurous—they’ll keep me on my toes and inspire me to brew beers they truly want to drink.

Q: Do you have a brewing philosophy?
For me, it’s all about balance. I want to create beers that are flavorful and complex, but also approachable. I love experimenting with new hops and yeast strains, but I also have a deep respect for traditional styles that have been brewed for thousands of years.
Brewing is part science, part art, and part history. I think the best beers honor tradition while embracing innovation—taking cues from the past but also exploring new techniques, ingredients, and ideas. It’s about keeping one foot in history and one foot in the future.

Q: What’s your favorite 12 Bones beer on tap right now?
Alter Ego, our Düsseldorf Altbier. It’s a historical style with deep malt character, a touch of bitterness, and a bready, balanced finish. Brewing something that connects to history while still feeling fresh today is incredibly rewarding. Plus, it rounds out our taplist alongside IPAs, lagers, sours, and more—so there’s truly something for everyone.

Q: What does a typical day look like for you as Head Brewer?
The beauty of working in a craft brewery is that there is no “typical” day. Some days I’m brewing, others I’m cleaning or troubleshooting equipment. I might be helping with canning, researching new hops, or meeting with the taproom staff to make sure they’re ready to share what’s on tap with customers. Every day is different, and that variety is exactly what makes this role so exciting.

Q: Outside of brewing, what do you enjoy doing?
I’m a beer nerd at heart, so I love visiting breweries and exploring what other people are making. Beyond that, I enjoy hiking, reading, spending time with my family, and traveling with my wife.

Closing
We’re thrilled to welcome Arthur to the brewhouse, and we can’t wait for you to taste his influence on our lineup. Next time you’re in the taproom, raise a glass to our new Head Brewer—and don’t be shy about asking him what’s brewing next.