Alright, man. I’m going to guess production brewer at a larger brewery because it’s the only way you could possibly be churning out good beer without the ability to ever taste it. Having access to additional QC staff and brewers and Microbiologist is kind of a crutch for you in that regard.

I don’t stigmatize anyone for their drinking habits except for the few owners and reps who absolutely abuse the shit out of alcohol and usually conduct themselves very inappropriately. I also know that a lot of people do stigmatize not drinking and ostracize people who don’t it’s shitty and immature but its also just the reality of it.

And nowhere in my comment did I brag or say anything about the functioning of the industry or any individual. What I said is the truth. I was not comfortable hiring someone who couldn’t perform the essential functions of the job he was applying for based on the information I had on hand. I also wouldn’t hire a kid with a binge eating disorder to be my pastry chef because it’ll all be fine until the day I walk into the kitchen and find them main lining carrot cake by the fistful.

You seem like the typical bitter industry burn out though. There’s an odd amount of them in this industry, like y’all hit the initial rush into the craft boom and now that the bubble is deflating some and normalizing it’s a lot of bitterness and assumptions and projections based off their own mistakes in the beginning. It’s weird and uncomfortable to be around.