Life & Work with Frank Estremera of Downtown Canton, OH

Today we’d like to introduce you to Frank Estremera.

Hi Frank, so excited to have you with us today. What can you tell us about your story?
My girlfriend and I began brewing beer as homebrewers in 2009 in my kitchen. After advancing and improving my skills and developing over 20 of my own recipes, we decided to open our own brewery in 2018 in downtown Canton, which began with 6 beers on tap. We named it Muskellunge after my favorite fish. In 2021, we were married at the brewery. In 2024, we started the small pizza kitchen. We now have 18 craft brews on tap and gourmet flatbread pizza with our own signature pizza sauce. My wife manages the taproom and I brew the beer, as we continue to develop new flatbread recipes.

We all face challenges, but looking back would you describe it as a relatively smooth road?
The first, and ongoing struggle, was getting the word out on a minimal marketing budget. The low visibility of our location makes it difficult for new customers to find us and many locals are surprised we’ve been here for over 7 years. With the changing tastes of alcohol consumers over the last several years, we have to continue to pivot to stay relevant.

Thanks – so what else should our readers know about your work and what you’re currently focused on?
I am proud of my 15 year career in the pharmaceutical industry, especially my 7 years in research and development. That career was the perfect background for becoming a full-time, award winning master brewer. I’ve received 11 medals in the last 6 years across the spectrum of traditional styles.

What quality or characteristic do you feel is most important to your success?
My strong scientific background and attention to detail have proven most valuable to the success of my brews.

Contact Info:

• Website: https://www.muskybrewco.com
• Instagram: @muskellungebrewing
• Facebook: @muskybrewco
• Other: https://bit.ly/muskybrew2go