Brewery Manager at The People's Pint Brewery in Greenfield, MA
Years Brewing: "11"
Favorite People’s Pint Brew:
"The People's Pilsner and Training Wheels Session IPA"
Favorite Style of Beer:
"Kellerbier (unfiltered fresh lager)"
1. What are you drinking when you’re not drinking your own beer?
"I really enjoy a number of different beers from this part of Massachusetts (nicknamed "Western Mass"). We have a great brewing community here and everyone is brewing different and interesting beers that are brewed with a ton of passion for the craft. In the last 5/6 years we have seen an explosion in this area of breweries opening up and brewing really interesting beers. It is always a pleasure to try something new brewed by my friends and colleagues!"
2. What got you into brewing?
"I really enjoy creating something that has a tangible result. To be able to craft something that after weeks (months/ sometimes years!) of hard work you can sit down and enjoy is a very satisfying experience. I also believe that having a passion and commitment to for that energy toward crafting a beer really invests you in your work. I started as a homebrewer right after graduating from college and began meeting professional brewers and found that their spirit and passion was inspiring. Now a decade later I get to share my passion, experience, and knowledge with other young brewers getting started. This is an amazing experience that makes me excited to fire up the brew house every day."
3. You accept Common Good, can you explain a little bit of background on what that is and why The People’s Pint chose to partake in this program?
"The People's Pint was founded 21+ years ago as a place for the community. Back in the late 1990's, Greenfield was lacking in a place that you could get good, wholesome food and a flavorful beer. The idea was to create a place that provided somewhere to enjoy good food, good drink, and do all that while supporting our community as much as possible. We brew a number of beers each year that we commit a substantial percentage of the sales to organizations that work to further the quality of the community we live in. For example, in the spring we brew a beer called "Early Green" (a Motueka hopped Pale Ale) and a percentage of the proceeds go to Just Roots, an organizations that works to provide affordable, locally grown produce to all members of the community. We even partnered with them this year to offer a gift certificate to our restaurant if you signed up for one of their Community Supported Agriculture (CSA) farm shares. We also buy their produce and use it regularly in the dishes we serve. Another great example is our "Source to Sea Pale Ale" that we brew in partnership with the Connecticut River Conservancy, a local organization that works tirelessly to maintain the health of our local watershed. Every year they organize the "Source to Sea Cleanup" which mobilizes thousands of volunteers from Vermont to Connecticut and spends a weekend removing trash from our rivers. The cleanup is an incredible effort that is an inspiring show of community support for our environment and a great event to support with a beer.
Common Good strives to maintain this community oriented thinking financially. By keeping as many of our dollars local as possible, Common Good works to create a more sustainable financial structure for a community. By participating in Common Good, we are showing our continued support for our community, whether it is down the street or down the valley, we want to maintain the quality and sustainability of our beautiful region. There are a number of cities and towns that have developed and implemented community financial programs like common good that work to keep as much money as possible in the community, furthering a strong, vibrant future."
4. Do you really have only one bag of trash after your busiest night of service? What were some of the hurtles that you faced when trying to make your brewery as Eco friendly as possible?
"Yes, we do only produce one barrel of trash per night on our busiest nights. This is a difficult challenge to meet. Restaurants produce an enormous amount of waste and it is our feeling that to be a responsible member of our community we need to continue to work hard to minimize our impact. There are two major sources of waste streams in restaurants. The first is single use disposable items on your table and the second is food waste. We have eliminated the gross majority of table top disposable goods. We use washable cloth napkins, do not provide straws or disposable drinkware, and do not use any disposable condiment containers. We deal with food waste by having a rigorous composting program. For years we had a commercial composting operation at the owner's farm in Gill, MA, but as we have become busier over the years we have partnered with local commercial composting businesses to help us manage the food waste. The gross majority of restaurant waste is compostable so there is no reason any of it should end up in a landfill."
5. Most of the beers currently on tap are on the dark side; Stout, Amber, Brown. Any particular reason for going with beer styles that are typically on the heavy side?
"We actually feature a wide variety of styles all year long, everything from session lagers to barrel aged stouts. My goal with our tap list is to provide a diverse variety of styles that shows that quality of what we are able to produce as a brewery. I am constantly trying out new recipes and new techniques over a wide variety of stylesto keep our customers intrigued. Having a diverse tap list and a strong following of fans is a great inspiration as a brewer to keep trying new things!"