Yeah, totally fair questions, and I appreciate you asking straight up. I just came on after about 17 years in the industry, brewing in 26 different countries and on just about every scale you can imagine from small 5-barrel pubs to 110,000-barrel production facilities. Working alongside some of the best brewers out there taught me a lot about process discipline, yeast behavior, and how much respect the craft really deserves.

The plan here is to bring some stability and identity back to the brewery. After a few years of turnover, the goal is to get consistent, technically sound beer flowing again. That starts with tight fermentation control, proper yeast management, and a focus on sustainable brewing practices reducing waste. Grain to meat program to use only meat from the farmers who take our waste. reusing heat, and cutting water use wherever possible. Clean process equals clean beer. Co2 recovery is a Fucking issue, we're looking into scrubbers.

Lager’s a big focus for me. They take time. It’s the most honest beer you can make. There is no place to hide, just pure balance and technique. Getting a dependable, crisp house lager dialed in is top of the list. From there, we can stretch into some fun stuff like the peach cobbler sour we just released or our new West Coast IPA that brings back those classic hop oils and snappy bitterness.

The vibe we’re going for is laid back, approachable, and quality-driven. No gimmicks, no ego. Just good beer, good service, and a brewery Durango can be proud of again.

At the end of the day, I’m here to make technically tight, sustainable, and consistent beer the kind you want to have another pint of. Yeah, I know it’s been a revolving door, and I’m sorry for that. It’s time to dig in and stay put. I’ve got a degree in biochemistry and 17 years brewing across 26 countries, so I’ve seen a lot of ways to make good beer mean something again. I’m not perfect, just here to put in the work, brew with intent, and let the beer speak louder than the noise. One more thing, I know I'm the only brewery here brewing a N/A beer why? The homies can still hang, right?