Brewing the best beer is all about knowing the system, from how the grain is milled to temperatures and barrel volumes, Herrold said.
The Fayetteville-based microbrewery is the only one of its kind in the state, he said. A microbrewery is a brewery that produces less than 15,000 barrels of beer per year with 75 percent or more of its beer sold off site, according to the Brewers Association.
Bridge Brew Works distributes to bars and restaurants throughout one-third of the state.
Herrold and Linch are the only employees who work at the brewery they opened in 2010, which has seen steady growth since.
"Being small, you can get as basic or as scientific as you want about it and that's the neat thing," Herrold said. "You can cater more to your consumer. We're constantly trying to forecast what the consumer wants."
The duo has tried 30 different styles in the past year, he said.
To honor Herrold's mother, whose maiden name was Angie Rye, the pair is working on a commemorative beer called Momma Rye IPA. Proceeds from sales of the hop-filled brew will go toward awareness of ovarian cancer, which his mother died of three years ago. The batch should be ready close to Mother's Day, he said.
"West Virginia is a state that's Anheuser-Busch and Miller [drinkers], but the craft beer scene here in the state is slowly gaining steam and momentum," Herrold said.
Taylor Books owner Ann Saville said she has been following the craft brewing industry for a while. It has steadily gone up over the last few years and she wants to be a part of that growth, she said.
Saville is opening Charleston's first brewpub this month. The grand opening for Charleston Brewing Co. was scheduled for the first week of April, but she now expects to open the doors for the first time by April 15.
"I've got a lien on my building ... it's a big risk but I've minimized the risk by timing and research into what works and what doesn't," Saville said. "There is growth, it's a matter of the public becoming aware and the word spreading. I think we're going to have a hard time keeping up with consumption."
Saville said what sets smaller breweries apart from the big market breweries is the quality.
"The big boys use a lot of adjuncts, a lot of rice, in their beer. If we make a wheat beer, it's made out of wheat," Saville said.
The proof is in the product for craft brews, Herrold said.
"The only brewers that are going to survive are the ones that are unique, making good product, and that have low debt loans," he said.
Reach Megan Workman at megan.work...@wvgazette.com or 304-348-5113.