Out of college, I went straight to work for a craft brewery. Otter Creek and Wolaver’s Organic Ales. There, new friends taught me about marketing and selling beer across seventeen states. One thing I learned at Otter Creek: I do not want to sell beer across seventeen states.

Enough with shipping water across the country (and world). Beer is 90-95% water, after all. Instead, let’s do it all right here: Source water from the Quabbin, hire from Hyde Park, pay a fair wage, buy from local farmers, and make the best beer possible.

I could not, would not, open a brewery if not for Luis Espinoza. The guy is an amazing chef, caring father, and his love for brewing is contagious.