By Anthony St. Clair
For the Oregon Beer Growler
Surrounded by fans of The Bier Stein taking in the game or beering up for their own football festivities, Troy Potter can hardly believe that a few months ago he wasn't the new owner of Eugene's The Bier Stein. Working in sales at Ninkasi Brewing Company, Potter was happy where he was.
“I didn’t have a desire to be a business owner,” says Potter, “unless the perfect situation came up.”
Then it did.
At the 2016 Oregon Country Fair, Potter was having a beer with his longtime friends Kristina and Chip Hardy, founders of The Bier Stein. “Around one in the morning, I happened to mention, ‘If you ever want to sell, please talk to me first,’” says Potter. “They stopped, they giggled and said they’d been considering selling the place.”
The Hardys felt ready to pursue non-business interests, but didn’t want to be absentee owners. For the next year, when Potter wasn’t working as part of Ninkasi’s national sales team and managing accounts on the East Coast, he quietly evaluated buying the business.
“I was happy, making good money at a good job,” says Potter, “but when this opportunity came up, my wife and I talked about it and realized it was an opportunity that I just couldn’t pass up.”
On Aug. 1, 2017, Potter and silent partner Jon Farah officially became owners of The Bier Stein.
A Long Way From Cleveland
Originally from Cleveland, Ohio, Potter was 21 when in 1991 he grabbed his backpack and bought a one-way Amtrak ticket to Portland.
“I fell in love with craft beer, day one,” says Potter. “I spent six months drinking Widmer Hefeweizen with lemon, then Full Sail Amber, then Deschutes Black Butte Porter. But Bridgeport IPA was a game changer. I’ve been in love with IPAs ever since.”
After working as bar manager at an Italian restaurant and Kells Irish Pub, Potter’s interest in craft beer led him to jobs with McMenamins and Rogue. In 2007, his wife was about to graduate from Reed College, and they’d heard about a new brewery in Eugene. The day after graduation they moved south, where Potter became one of Ninkasi’s first employees. Fast-forward 10 years, Potter was learning how to be an owner.
Potter and Farah began working with a bank to navigate the “long, drawn-out process” of getting a Small Business Administration loan. Potter also worked side-by-side with the Hardys to understand day-to-day operations and get advice. Along with respecting the Hardy’s wishes to keep the sale quiet, Potter had signed a non-disclosure agreement and couldn’t say anything to his colleagues. Then, finally, “the bank put everything in writing, and I gave my 30-day notice,” says Potter. “It was a surprise at Ninkasi.”
Smooth Transition, Strong Future
Founded in 2005, The Bier Stein began as a 2,100-square-foot bottle shop and beer bar between downtown Eugene and the University of Oregon campus. In 2012, The Bier Stein moved to a 12,000-square-foot building. Now offering more than 1,000 beers in bottles and from 30-plus taps, The Bier Stein seats 185 and has 50 employees. And that, says Potter, is how he wants things to be.
“The staff and managers are amazing, and everyone was excited to stay on,” says Potter. “I didn’t change one thing. Not the menu, not the beer. That turnkey aspect was in its truest form. Why change something that’s working perfectly?”
Potter is at the shop each day, working with managers and on marketing, advertising and overall operations. “I’ve also been bussing tables, running food. I intend to work in the kitchen and the bar too — keep my finger on the pulse and connect with customers,” says Potter. “The Bier Stein is about the best beer and the best customer experience. That’s what will keep The Bier Stein strong.”
Plans include growing The Bier Stein’s reputation as a destination and craft beer institution. “About 35 percent of our customers come from outside of Eugene, based on word of mouth.”
Increased customer education is also a priority. Potter wants all staff — including himself — to have Level Two Cicerone Certifications. “New customers come in, and they might know a little about beer, but it can be hard to come up to those cooler doors and pick a beer,” says Potter. “Something we can make better is to be there with customers and help them make that bottle purchase.”
Overall, Potter sees his role not as a game changer, but as the next generation. “My goal coming into The Bier Stein is not to change anything,” he explains. “My goal is to grab that torch that Chip and Kristina created and carry it forward. We’re going to keep it about the beer.”
The Bier Stein
1591 Willamette St., Eugene
By Anthony St. Clair
For the Oregon Beer Growler
Whether a Eugene/Springfield local or visiting for a University of Oregon (Go Ducks!) home game at Autzen Stadium, it’s nice to have a pregame or postgame stroll … with beer, of course. The walking portion of this 1.5 mile route can be done in around 30 minutes. In addition to watering holes and restaurants, you’ll also take in an iconic cinema spot and go from near downtown Eugene to the heart of the UO campus.
Sam Bond’s Brewing Co.
540 E. Eighth Ave.
After parking your car in one of the city’s downtown garages (free on weekends), make your way east on foot, by taxi or by bus to our starting point. Nestled in between downtown and campus, Sam Bond’s is a natural evolution from its namesake, local favorite Sam Bond’s Garage. The iconic bar always has a good tap list, so it only made sense that the owners (also behind the scenes at both Plank Town locations and Cottage Grove’s The Axe & Fiddle) would want to dip their paddles in their own wort. You’ll start your tour with an excellent beer in a mellow setting: Think of it as the warmup stretch for the day’s stroll. Founded in 2013, Sam Bond’s Brewing supplies the Garage, and their 10-barrel brewhouse pumps out Northwest favorites, such as Sam I Am Beer (amber, get it?) and Crankshaft IPA, along with up-and-coming beers of interest: 50-Stone Scottish Wee Heavy, Accelerator ISA, Pre-Klassic Kolsch, and a stellar Filbert Brown made with hazelnuts. If your appetite needs food in addition to excellent beer, a full menu offers pizza, salads, paninis, pastas and more. Vegan and gluten-free options are available.
Beer Nut Mix: Mixed nuts slowly caramelized in butter, brown sugar, spices and Filbert Brown
Foundry Sampler: Seasonal assortment of cured meats, cheeses, tapenades and marinated vegetables with toasted bread
Elk Horn Brewery
686 E. Broadway St.
She’s from the Willamette Valley, he’s from Mississippi. When wife-and-husband team Colleen and Stephen Sheehan decided to step up from food cart to brewpub in 2014, it was only natural that they combine the Northwest’s food and drink sensibility with warm and welcoming Southern hospitality. The whiskey bar is well stocked, but the main event is Elk Horn’s 24 taps, pouring their own beers, ciders and sodas brewed by Rogue veteran Nate Sampson. (Lemon Pils just took home bronze for American- or International-Style Pilsener at the 2017 Great American Beer Festival.) The family-friendly space has racks for board games and plenty of big screens so you can catch the big game. If it’s nice, sit outside at least a little while: the comfortable, spacious screened patio quickly and surprisingly makes you forget that you’re near busy streets. The Northwest touch of Elk Horn’s food combines with a solid Southern pedigree, including hearty bowls, burgers, sandwiches, plus some salads and wraps to keep a few light touches.
Hushpuppies filled with jalapeno cheddar, served with chipotle aioli
Bayou Gumbo: chicken, shrimp, andouille sausage, okra, celery, bell pepper and onion, served with rice
Cafe Yumm! - On Broadway
730 E. Broadway
Just down from Elk Horn, our next stop brings us to a healthier, home-grown option. While waiting for your food, Ninkasi is on tap (with other wines and beers by the bottle). Raise a glass to Cafe Yumm! on Broadway, which recently celebrated its 10th birthday. Taking home The Register-Guard 2017 Readers' Choice awards for Lunch Bargain and Vegetarian (no easy feat in a former hippie town renowned for its veggie and vegan fare), Cafe Yumm! started in Eugene. Today, the Oregon benefit company has 20 locations in Oregon and Washington. Since you’re walking today, the six electric vehicle charging stations aren’t of use, but it’s good to know that you can charge your ride for free while you eat — and that this is the first restaurant in the country to offer solar-powered EV charging. Back to that food. Wraps, sandwiches and soups are available, but you are here for the Yumm! Bowl — and specifically, the magical, mysterious Yumm! Sauce. What’s in it? How does it get its savory yet tangy flavor? You will never know. You won’t care either, because this is the sort of vegetarian food that others aspire to (though chicken is available). Cafe Yumm! elevates humble rice and beans to satisfying, sumptuous fare, with organic ingredients, generous helpings of Yumm! Sauce, plus cheese, avocado, salsa, olives, sour cream and cilantro. It’ll fill both your body and your soul.
Original Yumm! Bowl
751 E. 11th Ave.
By now you are likely ready to walk and digest — a great time for an odd detour. Strolling south down Alder Street, we’ll turn right onto East 11th Avenue for the sake of seeing something that doesn’t exist anymore. Really, we’re paying some respect. 751 E. 11th Ave. is where parts of the 1978 zany classic “Animal House” were filmed. Home of the Psi Deuteron chapter of Phi Sigma Kappa fraternity from 1959-1967, the house fell into disrepair and was demolished in 1986. Today, perhaps as a sign of fate or irony, the site is now home to the School of Education and Counseling for Northwest Christian University. Head to the parking entrance and look for a boulder: it has a plaque that commemorates the Delta House location. Next time you watch “Animal House,” keep an eye out for other Eugene spots: much of the film was shot around the UO campus, the parade and road trip took place in Cottage Grove (and the marching bands were from Eugene’s own Sheldon and Churchill High Schools), and it’s thought that Greg and Mandy’s scene in the MG was filmed on top of Skinner Butte. Much of the movie’s wardrobe is local too: since John Landis had such a small budget, his wife Deborah thrifted for costumes at area secondhand stores. Nearly 40 years later, please stop and take a moment to reflect: No more will anyone dump a whole truckload of fizzies into the varsity swim meet. No one will deliver the medical school cadavers to the alumni dinner. And no more will Halloween see the trees filled with underwear. Oh well. “Grab a brew. Don't cost nothin’.”
Mashed potatoes and cheap lager
1214 Kincaid St.
After stopping to reflect on what was and no longer is, it’s time to turn around and head back to Alder Street. We’ll continue south, going past a row of little shops and eateries that continues as we turn left and head east on East 13th Avenue. Turning left onto Kincaid Street, it’s time for a classic. Right across the street from the eastern edge of the UO campus and located in the historic John Rennie house (built in the 1920s), Rennie’s Landing is a favorite watering hole. “We love our Ducks,” they say at Rennie’s, “but opponent’s fans are welcome too.” Fair enough. Also open for breakfast, lunch and dinner, sports of all kinds are showing on six TVs throughout the interior (and one more on the upper deck). Nine craft and specialty beers, two domestics and 2 Towns hard cider are pouring, but also check out the trademark Rennie’s Lemonade. Locally made art is sprinkled throughout the second floor, including sculptor David Thompson’s metalwork of a McKenzie River boatman, and paintings by George Von Der Linden (who also carved a signature whale over the fireplace). Over the front door hangs a large aerial photograph, taken in the 1930s, to help plan the site for what is now the Knight Library.
Breakfast and a Bloody Mary until 1 p.m.: ‘nuff said
Falling Sky Pizzeria & Public House
1395 University St., Room 46
Now we cross into campus itself, walking amidst the old brick and stone buildings and towering trees that give UO the world-apart feel unique to college campuses. Our final destination is at the heart of campus in the newly renovated Erb Memorial Union. The Pizzeria & Public House is Falling Sky’s third location (and part of why they expanded their downtown brewery). No stranger to local acclaim, Falling Sky recently was named one of the Best Microbreweries in The Register-Guard 2017 Readers’ Choice awards. Pouring 11 house and guest beers and ciders, Falling Sky offers a mix of seasonal, limited-release and flagship Northwest, Belgian-style, British-style, and German-style ales and lagers. Be sure to try Polar Melt Pale Ale, made with Glacier hops and a new yeast strain they’re experimenting with. This third location builds Falling Sky’s pizza menu that consists of house doughs, cured meats and produce that you’d find at the pizzeria’s sibling sites. Calzones, Italian sandwiches, soups, salads, bowls, wings and a kids menu are also available.
Vegan & Loving It: Roasted vegetables, spinach, squash, garlic, vegan white bean and red pepper sauce
The Reubenator: House-cured turkey pastrami, sauerkraut, caraway seeds, Swiss cheese, Russian dressing
Now that you’ve reached the end of our walking tour, you still have options. If you want to venture some more, you are still a stroll, bus, or cab ride away from other restaurants, sports bars and more. Want to keep your walk going strong? Head to the nearby Ruth Bascom Riverbank Trail System. A riverside walk and one footbridge can have you at Autzen Stadium in minutes.
By Anthony St. Clair
For the Oregon Beer Growler
In advance of opening for the season on June 2, Detering Orchards sent out an eye-catching email to fans of their Coburg-area farm:
“During this off-season, we converted our old squash barn into a new place for people to relax and enjoy some of the best local craft cider and beer around. We are excited to announce a partnership with Eugene-based, award-winning Elk Horn Brewery. From farm-to-brewery, and back to the farm again, come out to Detering’s new Tasting Room to enjoy some Elk Horn hard cider or craft beer.”
Located north of Eugene, Detering was founded in 1934 and has become a seasonal, family-friendly mainstay destination for U-pick produce, a farm stand, food and drinks, festivals, games and other events on the working farm. In January of this year, Stephen Demergasso and his fiancee Tina Dao took over ownership. They immediately began considering new offerings to attract the public — not just for buying produce, says Demergasso, but to make the farm more of a place to “hang out.”
“The concept of the Tasting Room is you can taste the fruit in the drink,” explains Demergasso. “Detering has always made cider and done pressing for fruit. Elk Horn is a previous vendor, so I emailed and asked if they would like to have an exclusive relationship.”
Elk Horn’s owners, Colleen and Stephen Sheehan, visited and agreed. The Sheehans and Elk Horn helped Detering locate and install the equipment they needed and provided staff training on beverage descriptions and proper pouring techniques.
“It's a perfect symbiotic relationship,” says Colleen Sheehan. “Detering gets new clientele — the parents that enjoy shopping for fruit and roaming the grounds with their children while casually being able to sip on an alcoholic beverage — and we get exposure to a new group of people that might have never heard of us before.”
While Elk Horn has worked with Detering in the past, they have also often needed to source fruit and juice from farther afield. The new partnership helps them bring in fresh produce and juice straight from a farm that’s much closer to Elk Horn’s location near the University of Oregon campus in Eugene. It also adds another craft beer destination to the Coburg area, which is also the home of Crossroads Farm’s Agrarian Ales.
“I’m excited to experiment with something different and more local,” says Sheehan. “I want to do something with rhubarb, more flavors of cider, barrel-aging.”
The Tasting Room seats 30, but alcohol is allowed throughout the farm stand area. A sound system and TV allow people to catch a game or take in some live music. Visitors can wander the grounds among cows, goats and other livestock in pens, and kids (and kids at heart) can ride a new mechanical bull. There are four taps pouring two beers and two ciders from Elk Horn. Cheary Cherry and Peary Perry both featured Detering fruit. Elk Horn will provide exclusive brews for the Tasting Room as well as Elk Horn beverages available at the brewery (sometimes with slight modifications, too, such as extra cherry juice for the Detering version). Taps will rotate throughout the season as different crops come to harvest throughout summer and fall.
“We are looking at having something with rhubarb for July, maybe something else with cherries as we get those harvested and juiced,” says Demergasso, who coordinates with the Sheehans and the Elk Horn brewing team on ideas. “We definitely want to do a peachy blond beer after peach harvest, so probably come August we’ll have that available.”
As Elk Horn looks ahead to the rest of the season, they see the partnership as a way for their brewers to be as nimble as possible with the best, freshest and most local seasonal ingredients available. “As soon as they start producing fruit, we'll raid them,” says Sheehan. “Blueberries, cherries, peaches, apples — hopefully a little taste of everything!”
For Detering, Demergasso sees a chance to supply quality fruit and juice to an artisan local business and to find new ways to draw people to the farm. “I bought the farm because I believe in local farms,” he says. “It’s another way to supply the people of the south Willamette Valley with our fruit and other produce. Our farm is a fun place to hang out in the summertime, so we want to be a cultural hub for the community. People can come out here, get produce, have a drink and spend some time.”
30946 Wyatt Drive, Harrisburg
By Michael H. Kew
For the Oregon Beer Growler
Might as well hit the ground drinking.
After weeks in the tropics enslaved to Bud Light, I am desperate for some fresh Oregon IPA. Luckily, I know Scott Saulsbury.
I grab my bag and eagerly hail a taxi for the 3-mile ride from Rogue Valley International-Medford Airport to RAM, Southern Oregon’s newest brewpub. There I find the smiling Saulsbury, 49, lording over RAM’s shiny 10-barrel JV Northwest system.
Immediately he hands me a pint of tasty Table Rock NWIPA, his first seasonal recipe for the new 7,245-square-foot building that hosts a busy restaurant, a large multi-televisioned bar and Saulsbury’s brewhouse. Open since December 2016, the Medford site is Oregon’s fourth RAM, the chain that launched near Seattle in 1971. There are 30 other RAMs across Washington, Idaho, Illinois, Indiana and Ohio.
Naturally, RAM’s newest brewmaster is thrilled with his gig.
“Many of the regular Southern Oregon Brewing drinkers are coming to RAM,” he says. “They sort of followed me here. It’s really surprising and great. Been nice seeing the familiar faces. And they want some of the SOB beers to resurface here as specialties, so I’d like to do some knock-offs of what I was making over there.”
Over there is the once-popular Medford taproom fed by SOB’s 20-barrel brewhouse where, until a year ago, Saulsbury made popular flagships. With the property’s owner Tom Hammond, a Medford anesthesiologist, Saulsbury had helped start SOB in 2007, after working in real estate for a few years. SOB’s sales were steady through 2012, then dropped 10 percent annually until 2015, when Hammond chose to sell.
“We don’t have the resources to compete in today’s beer market,” Hammond told Medford’s Mail Tribune last September. “The idea of scaling back to be just a local brewery was not a possibility. Being in a smaller market made us very dependent on distribution to other parts of the state and region … we were never able to establish and maintain a big enough part of our local market to be stable in the long-term.”
“Tom hung on as long as he could,” Saulsbury tells me. “He loved it and wanted to keep it going and it got to a point where there wasn’t a way forward without a lot of capital. The business model working today is more of this heavy-on-the-retail/growler fills, because shelf space is so jam-packed. A good model for SOB would’ve been — if there was money — to own two or three retail outlets where they just serve SOB beer. More SOB beer sold over SOB taps, less through distributors, because you’re just not making money after they take their sales percentage.”
SOB poured its last pint the night of Sept. 30, 2016. The business remains for sale, turnkey and intact.
“I show it to prospective buyers all the time,” Saulsbury says. “It’ll be interesting to see what happens. It’s a beautiful brewery.”
Last summer, after brewing his last SOB batch, Saulsbury worked for O.A.R.S., a major outdoor outfitter and tour guide offering multi-day whitewater trips through the pine-forested canyons of the lower Rogue, from Galice to Foster Bar, the river’s official Wild and Scenic section.
“It was epic. I had a great six-month period exercising and being outdoors. If I could afford to, I would retire today and be a dirtbag river guide,” he says with a laugh.
The job stemmed from the company’s craft-beer rafting trips. “I’d gone on some of those,” he says, “being the beer guy with the jockey box.”
Makes sense. Growing up in Grants Pass, Saulsbury was raised on the Rogue, running right through town. Tailing a short college stint in Santa Barbara, Calif., he studied philosophy at the University of Oregon. “Then I needed to get a job,” he says. “I’d been homebrewing a little, and I thought brewing would be a fun career. I was lucky to be in on that early-1990s microbrewery wave.”
By 1993 he was an assistant at Eugene’s Steelhead Brewing Company, then moved to Bend and became brewmaster at Bend Brewing Company. But Saulsbury owned property off Highway 66, east of Ashland, and wanted to build a cabin there, so in 1997 he zoomed south to launch Caldera Brewing with Jim Mills. “I knew Jim just from the local Ashland scene,” Saulsbury said. “Caldera was his baby, and he needed someone to make beer. Good timing.”
But initially the business dragged, so in 1998 Saulsbury found another job back in Bend, this time at Deschutes Brewing. “My time there was probably my most creative. We had a group of brewers interacting constantly, talking about the possibilities. We were able to put quality ahead of cost. Carrying that along through the years has allowed me to keep that alive in all the brewing opportunities I’ve had.”
Amid river guiding, Saulsbury got wind of the RAM slated for Medford. “An ex-Deschutes friend of mine was the brewmaster at the Salem RAM, so I contacted him, then RAM directly through a recruiter before they’d even posted the job. The building hadn’t been built, and RAM likes to hire locally, so they were sort of waiting for people to come out of the woodwork.”
“One of my questions for them during my interviews was: how much creativity will I be able to bring to the table? With the flagships, RAM wants people who have had RAM beers elsewhere to have the same experience here. But with the seasonal specialties here, RAM is definitely encouraging me to make crazy stuff and have fun. It’s going to be great.”
RAM Restaurant & Brewery
165 Rossanley Drive, Medford
By Anthony St. Clair
For the Oregon Beer Growler
Effective May 1, Eugene-based Ninkasi Brewing Company has a new leader. In her five years at the company, though, chief executive officer Cheryl Collins has already been an integral force shaping the brewery’s culture. Now she’ll set the company’s overall course.
“Our core purpose has been, and will always be, to perpetuate better living,” says Collins. “My chief role in guiding and molding Ninkasi will be to continue our pursuit of perpetuating better living by building an effective team that aims to create an exceptional customer experience by producing quality craft beers.”
Co-founder Nikos Ridge stepped down as CEO to take the role of president and will continue to serve on the board. “The first 10 years of Ninkasi were about inventing ourselves as a company,” says Ridge in a press release. “The next chapter of Ninkasi is about taking the capabilities and teams we’ve built and aligning them even more to better serve our customers and craft beer fans.”
Since its founding in 2006, the 11-year-old brewery has grown to 103 employees in Eugene and other states. In 2016 Ninkasi produced approximately 100,000 barrels of beer and had sales of $30 million, and the Brewers Association ranked Ninkasi the 33rd largest U.S. craft brewery, up from 36th in 2015.
With more than 10 years of organizational leadership and development experience, Collins began at Ninkasi in 2012. A recipient of the Recruiter of the Year award from the University of Oregon, Collins has also been recognized as Manager of the Year by the Willamette Chapter Credit Union Association, and she holds two national awards from the Credit Union National Association for development and execution of training programs. Industry publications look to her leadership on small business best practices, and in 2016 Collins was the keynote speaker at the Oregon Manufacturers’ Summit.
Her time at Ninkasi, though, awakened Collins to the joy underlying craft beer. “It started with Ninkasi, the first time I heard a brewer describe what they had made,” she explains. “You could feel the passion that went into it; they talked about it similar to an artist talking about a painting. It was contagious. As I expanded my palate and began visiting other breweries, I noticed this trend throughout the industry. There is such great passion we all have in craft beer, how could you not enjoy it?”
In her role as chief people officer, Collins shook up the company — and the industry — with a radical proposal: get rid of performance reviews. The company agreed, leading to an ongoing evolution in how Ninkasi employees and management collaborate on professional improvement. The change was just one of many ways Collins modified company policy and practices to ensure that they built and maintained a cohesive, mutually supportive company culture — instead of being mere tools of employee compliance.
“My background and education is rooted in understanding and building organizational cultures,” says Collins. “Above all else, if leaders do not understand the importance of impact of culture, then everything else becomes more challenging. By being able to lead the organization with respect to culture and how we operate as a business, we will be able to position ourselves in an even more viable position in the future.”
As vice president of organizational development and chief operations officer, Collins spearheaded implementation of both cultural and operational initiatives. She instituted programs for employee recruitment, training and onboarding programs; continuous improvement strategies and best practices across brewery operations; team-building activities to nurture organizational culture; safety protocols and initiatives; leadership development programs; employer branding; and overarching company strategies.
“Cheryl has worked closely with every department across Ninkasi and is a pivotal force in pushing our teams to their full potential,” says Ridge. “Her leadership, coaching and strategic focus make this transition an obvious step forward.”
Now Collins expands her role to direct and lead the company both in its day-to-day operations and to guide long-term strategy. “I look forward to continuing our commitment to our core purpose — perpetuate better living — and working with our teams to develop innovative approaches to how we do business,” says Collins. “The door is open for new and innovative methods for how we operate as a business. We a have a team of creative and dedicated people who have made Ninkasi what it is today, and I’m excited to continue to help us improve and remain leaders in the industry.”
The craft beer industry is experiencing upheavals. Some independent brewers have been acquired, others have closed. And Collins knows she’ll encounter hurdles during her tenure as CEO. “Of the many challenges we face in the industry, the ones prevalent right now are the increasing number of breweries in the market and the impact of localization, both of which present growth challenges for most breweries,” says Collins. “As the industry continues to shift and change we will navigate these challenges through staying true to who we are at Ninkasi and listening to what our customers are saying.”
Whatever challenges come, she knows she can rely on Ninkasi’s collaborative culture. “People — both women and men — are passionate about craft beer, and all of us strive to make the industry better.”
As she takes up her duties as CEO, Collins will continue to lead with a belief that operations and culture are interdependent, and that the success, growth and health of one depends on the other. “It’s inspiring to be a part of a community with the level of commitment and engagement we see here at Ninkasi,” explains Collins. “You feel, believe and know you are part of something bigger than yourself; that level of inspiration is what we strive for every day.”
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