“We are very excited to partner with Cedar Springs Brewing Company and help grow the Küsterer brands’ distribution throughout the Kent County market,” said West Side Beer Distributing Key Account Manager Kyle Klopcic.
West Side Beer Distributing is a beer wholesaler based in Grand Rapids, Michigan. The company provides Anheuser Busch products as well as over 40 craft and import beer brands to customers in the Grand Rapids, Lansing, Kalamazoo and Romulus areas.
In June, the distributor began providing Cedar Springs brews on draft at its retailers within Kent County.
“We are fortunate to have some outstanding wholesalers available within our home market, but we felt West Side was the best fit for us and will allow us to service our retail customers more efficiently,” said David Ringler, director of happiness at Cedar Springs Brewing Company.
Cedar Springs Brewing Company’s Küsterer Bier line is named for Christoph Kusterer, a German immigrant who arrived in West Michigan around 1844. One of the earliest brewers in Grand Rapids, Kusterer helped establish a brewing legacy that lasted over a century.
Cedar Springs Brewing Company pays homage to that legacy with their eponymous brand. The beers in the Küsterer Bier brand are brewed following German and Bavarian traditions and include a variety of Weissbiers (Hefeweizens), Pilsner, Märzen, Bocks, Dunkels and other lagers. Find them on draft throughout Kent County now.
“As evidenced by the numerous awards the beers have won, Küsterer brands are brewed to the highest standards, and we feel the traditional German styles fill a current void in the local craft beer market,” Klopcic said.
https://i1.wp.com/mittenbrew.com/wp-content/uploads/2018/07/CedarSpringsBrewing1.jpg?fit=1200%2C798&ssl=17981200Marie Orttenburgerhttps://mittenbrew.com/wp-content/uploads/2018/08/MittenBrewLogo.pngMarie Orttenburger2018-07-20 17:18:352018-08-19 21:06:21Cedar Springs Brewing Partners with West Side Beer Distributing
I’ll admit, sometimes I rest on my laurels when describing any brown beer I’m drinking: “I don’t know, I guess it’s malty?” Malty. Like calling something “interesting,” it’s a cop-out that implies flavor while hardly saying anything at all. Maybe notes of toffee? A rye spiciness and a clean mouthfeel? The breadth of characteristics malt can impart is as wide as it is complex. Still, I can see why drinkers struggle to place what makes malt so special. Suffering from a case of middle child syndrome, malt lacks the panache of palate blasting hops and fails to rile the zeitgeist like wild yeast does—but that doesn’t mean you should ignore it. At the foundation of every good beer is its grain, and while malt remains an unsung ingredient in the public eye, there are some passionate maltsters out there looking to change its reputation.
Enter Mushroom Head Malt Company. The brainchild of husband and wife duo Richard and Danni Vierzen, Mushroom Head represents a merging of its founders talents—Danni’s scientific mind and Richard’s ability to harvest just about any crop on Earth in full. A hand on his father’s dairy farm since he could swing a rake, Richard has grown into a man who understands and loves land. He affectionately refers to his own with feminine pronouns, “A heavy rain and her soil will spill into the pond,” and “She’s gonna put out a great harvest this year.” From the looks of it, she most certainly will.
Richard and Danni’s malting journey began a few years back after a bad farm deal. We’ll spare the nitty gritty. Essentially they were forced to shift from their normal farming practices and turn lemons to lemonade—or barley to malt if you will. “We first attended the Great lakes Hops and Barley convention in 2016 thinking that hops would be a good idea,” Danni said. “We quickly saw a need for Michigan barley and we had already been growing top grade cereal grains for the last 10 years.”
So they erected a barn to germinate and kiln grain and then, bingo, a malt farm was born.
Recently, I paid a visit to the Vierzen’s farm in Saranac, MI and spent the day learning more about the process from seed to grain sack. Mostly though, I moseyed about the grounds marveling at their field of barley that stretched into infinity. The Calypso Winter barley with its waist-high stalks swaying in the breeze looked like hairs wisping off an impressionist’s paintbrush. We took a hay ride to the edge of the plot and Richard let me pluck a couple kernels for taste. Plump and healthy, they burst with a sweetness like a grass jellybean. The symmetry and size of the plant suggested a yield that might exceed even Richard’s expectations. Last year the Vierzens harvested about 100,000 pounds of barley. This year the bounty could double, a win-win for Michigan’s agriculture and its craft breweries alike.
The way Danni sees it, there’s a sense of pride to incorporating locally sourced crop. “When I go drink a beer made with Mushroom Head malt, I know I am drinking something one-of-a-kind,” she said. “It has a flavor unlike anything you can buy online. The freshness that comes from buying local cannot be matched!”
Early adopters of Mushroom Head agree. The boys at Thornapple Brewing used some of their cracker malt for a SMASH (single malt and single hop) saison and were impressed by a level of quality not usually seen in our state. In another case, Gravel Bottom tinkered with their Hoppy Bliss wheat IPA recipe to include 2-row pilsner malt from Mushroom Head. Onsite expert Ben Darcie found that the malt gave the beer a bigger body and a better platform for the Michigan grown hops to shine too. “It’s an exciting reflection of where we are,” Darcie said. “It’s our soil and sun encapsulated. We’ve put Michigan in a glass.”
For now, you can find Mushroom Head malt popping up for wholesale at homebrew shops like Siciliano’s and in Michigan beers made by some of our best breweries. That said, it’s well worth the field trip to meet the Vierzens and hear their story firsthand. They’re a tight-knit family, charming and hospitable, and I’m sure they’d welcome you with open arms and beer in hand. While they continue to make a name for themselves with their exceptional product, watch as they grow like their namesake fungus.
https://i2.wp.com/mittenbrew.com/wp-content/uploads/2018/07/MushroomHead-1-3.jpg?fit=1500%2C954&ssl=19541500Jack Raymondhttps://mittenbrew.com/wp-content/uploads/2018/08/MittenBrewLogo.pngJack Raymond2018-07-19 11:35:502018-08-24 11:18:32Mushroom Head: The Makings of a Michigan Maltster
The new building is located at 3595 68th Street SE, Dutton, Michigan—next door to the brewery’s original location. It boasts two floors and an outdoor patio, and it will seat over twice as many guests as the original space.
The new location’s second floor will eventually be available for private events and beer dinners.
Hungry guests of Railtown Brewing previously had to bring their own food, but the new space has a kitchen that will serve American pub grub with some cultural flavor. Dishes will take inspiration from Chinese, Korean and Dutch cuisine, to name a few.
Exposed ceilings and duct work lend an industrial feel to the new building. It will seem familiar to those who visited the original location, said Justin Buiter, co-owner of Railtown Brewing Company. Popular dart boards will still hang on the walls, and the decor will follow a similar theme.
“It takes a lot of the feel from our current space, it’s just bigger,” Buiter said.
Buiter said the expansion was built by the local community—both literally and figuratively.
In the literal sense, much of the construction on the new building was completed by local businesses.
“Most everybody involved in the project is Michigan based, but we had a lot of trades that came specifically out of Dutton,” Buiter said.
Figuratively, the expansion was built on support received from the Dutton community. When the brewery opened in 2014, Buiter said he wasn’t sure what to expect. Dutton was a dry town until 2005.
“The support from the residents and businesses of Dutton has been absolutely unbelievable,” Buiter said. “Our growth thus far has really been fueled by the local community.”
The brewery’s growth will continue, Buiter said. Railtown Brewing has also doubled their production capacity with new equipment from Psycho Brew, a Michigan-based brewing equipment company. Sights are set on distribution for Railtown Brewing in the near future.
“As we get our feet underneath us and make sure we have our taproom taken care of, we’re going to start looking at opportunities within the distribution market,” Buiter said.
The brewery will celebrate its last hurrah at the original location on Saturday, July 14. The event will feature special beers on tap.
“All our staff will be present to reminisce about all the stuff we accomplished over here, and the future next door,” Buiter said.
https://mittenbrew.com/wp-content/uploads/2018/08/MittenBrewLogo.png00Marie Orttenburgerhttps://mittenbrew.com/wp-content/uploads/2018/08/MittenBrewLogo.pngMarie Orttenburger2018-07-11 11:20:262018-07-11 11:20:26Railtown Brewing Ready to Open Doors of Major Expansion
Grand Rapids, Mich. — Grand Rapids’s Harmony Brewing is expanding. The addition of a second kitchen and an indoor/outdoor beer garden has more than doubled the brew pub’s seating capacity at its Eastown location. The new space opens June 13.
“We will be able to welcome more people to Harmony,” co-owner Heather VanDyke-Titus said. “We’ve prioritized nice big tables. People will know if they want to come with a big group on a Friday, there will be room.”
The expansion will center Harmony Brewing at the “pinnacle of Eastown,” on the corner of Wealthy Street and Lake Drive. The new space promises to maintain the character people have loved about the original Harmony.
“We’re still working within the fabric of what was already there,” Barry VanDyke said. “What people love about that coziness of that side of town–it’s still going to feel that way.”
The expansion also comes with a new feature: pizza and beer delivery. Harmony Brewing will start delivering their wood-fired pizzas, craft beer and retail merchandise this June.
Alcohol delivery has become increasingly popular in recent years. Drizly, an alcohol e-commerce platform, started delivering beer, wine and liquor in select cities in 2012. A variety of Chicago craft breweries started delivering growlers in 2016. More recently, major pizza companies like Pizza Hut and Papa Johns have experimented with delivering alcohol with their pizzas.
But Harmony Brewing is unique in delivering its own craft beer alongside its signature wood-fired pizza.
Delivery will be first available to the neighborhoods surrounding Harmony Brewing, including East Grand Rapids, Eastown and Downtown Grand Rapids.
“We’re going to start fairly small with our delivery footprint until we get our wheels underneath us, so to speak, then we’ll hopefully be expanding from there,” co-owner Barry VanDyke said.
Customers will be able to order pizza, beer and merchandise over the phone and online through Harmony’s new website. Each order must simply meet a $20 minimum. Payment will only be accepted in the form of credit or debit cards and can be processed online or in person.
Harmony Brewing delivery drivers will be equipped with an app to check IDs. During the transaction, the driver will take a photo of the customer’s ID, and the app will store it with the driver’s name and the date and location of the delivery.
“This is a way to bring your whole Harmony experience to your door,” Barry VanDyke said. “Seeking Harmony? Have it delivered.”
The brewery’s new location at 329 Water Street will open on Friday, June 8. It’s located across the street from The Mermaid Bar and Grill, Coppercraft Distillery, Ridge Cider and just a few doors down from Coral Gables.
The small building is a pre-Civil War home that had been converted to a commercial space.
“We seem to have an affinity for choosing old buildings at the Mitten,” said The Mitten Brewing Co-Owner Chris Andrus. The Mitten’s original location is in an historic Grand Rapids firehouse.
Like The Mitten’s original location, the new space required some rebuilding—much of which Andrus and Co-Owner Max Trierweiler did themselves.
The new space will seat 80 patrons: 36 indoors and 44 outside on the covered patio and in the lawn on picnic tables Andrus and Trierweiler built.
Andrus and Trierweiler built the new bar from 1840s-era lumber—from back when Saugatuck was a lumber town and port. The wood was a gift from Saugatuck Brewing Company Founder and Former Saugatuck Mayor Barry Johnson, who Andrus said is a friend and mentor to The Mitten.
“That bar is pretty much the centerpiece of the building,” Andrus said. “It’s a neat piece from the former mayor of Saugatuck himself. We’re really excited to have that.”
In addition to a pub and restaurant, the space will host a small brewhouse that will focus on sour beer production. Apparel made by The Mitten State will also be available for purchase on site.
Adding another location was a natural next step for The Mitten Brewing Company, Andrus said.
“We’ve spent the last 5 years making our brand as strong as possible, and we’ve been reinvesting in our processes and our people,” Andrus said. “What we do best, in my opinion, is our taproom experience and the way our staff interacts with our guests. We wanted to bring that to a new place. Saugatuck was a natural fit.”
Andrus and Trierweiler hired 21 local residents to run the Saugatuck location.
https://mittenbrew.com/wp-content/uploads/2018/08/MittenBrewLogo.png00Marie Orttenburgerhttps://mittenbrew.com/wp-content/uploads/2018/08/MittenBrewLogo.pngMarie Orttenburger2018-06-05 20:53:402018-06-05 20:53:40The Mitten Brewing Company Opens Third In-State Location
Grand Rapids, Mich. — Thornapple Brewing Company will celebrate its first anniversary with a party featuring special releases, live music, games and more.
The event will take place Saturday, June 9 from 11a.m-midnight at the brewery’s location in Cascade Township, Michigan.
Attendees can look forward to 36 of Thornapple’s beers, ciders, and meads on tap, as well as a variety of wine and spirits. Among the options will be some old favorites from the brewery’s first days of operation, including an early version of Hoppy Saison, the first batch of Spicy Salted Session Saison and the first batch of Barrel-Aged Brown-Eyed Girl.
“There will be a few more surprises, for sure. We’re still pulling a couple of the extras together,” said Thornapple Brewing Company Head Brewer Sebastian Henao. “We’re going to have some fun stuff.”
The event will take place both inside the pub and outside in the parking lot, where there will be a 30-by-60-foot tent for cover. A variety of bands will play from 4p.m-10p.m and attendees can play games outdoors.
The party is a milestone for what has been an extremely eventful first year for the brewery.
Thornapple opened June 10, 2017, serving craft beers, wines and ciders. By September 2017, four new 15-barrel fermenters were installed, vastly increasing the brewery’s production capacity.
“We started out with just a half dozen ales, now we’ve got a great variety of lagers, ales and more experimental styles on tap,” said Thornapple Brewing Company Co-Founder Jeff Coffey.
Jeff Coffey & Eric Fouch
In December 2017, Thornapple introduced spirits to their already diverse lineup, including rum, gin, whiskey, vodka and brandy. At the same time, the brewery launched a Sunday brunch program featuring a bloody mary bar and dishes created by chef Sandra Keiser.
Since then, two of their spirits, a gin and a barrel-aged gin, won silver medals at an international spirits competition in New York. More Silver medals were recently won at GLINTCAP, the world’s largest cider competition, for Pear Eau de Vie (brandy) and their new Beet Heat cider with Michigan beets and just the right amount of habanero pepper.
“It’s been a great year getting to know our community and introducing them to our take on beer,” Henao said.
https://mittenbrew.com/wp-content/uploads/2018/08/MittenBrewLogo.png00Marie Orttenburgerhttps://mittenbrew.com/wp-content/uploads/2018/08/MittenBrewLogo.pngMarie Orttenburger2018-06-04 23:33:452018-08-23 21:08:16Thornapple Brewing Company Celebrates First Year
Holland, Mich. — New Holland Brewing Company will celebrate its 21st anniversary, as well as its beloved family of IPAs, with the annual Hatter Days party from Friday, June 8 through Sunday, June 10.
This year, the celebration will take place throughout the entire weekend inside the the brewery’s Pub on 8th and its back patio.
Attendees can look forward to live music from local performers, activities for all ages and special food features. And of course, a selection of New Holland’s Hatter IPAs will be available on tap, including Mad Hatter, Berry Hatter and Black Hatter.
“The Mad Hatter is turning 21,” said New Holland Brewing Company General Manager Shawna Hood. “We’ll be toasting to that and celebrating the New Holland fans whose support makes this all possible.”
The festivities kick off with the annual golf outing on Friday, June 8 at Ravines Golf Club in Saugatuck, Michigan. Live music starts in the Pub on 8th’s back patio at 5pm with the Moonrays, and Nashon Holloway will take the stage inside the pub at 10pm. A silent disco—where people will dance together to music playing through individual wireless headphones—will also start at 10pm that evening.
Saturday starts with a bloody mary bar featuring New Holland’s own spirits at 11am and gives way to a day filled with live music acts. Catch the likes of Coty Bouchard, Delilah DeWylde, Rachel Curtis and Rusty’s Big Ass Band inside the pub or in the back patio. At midnight, there will be a toast honoring the Mad Hatter’s 21st birthday.
Sunday will offer a variety of family friendly activities, including a cookie decorating workshop with Rachel from OoKalooKa Cookies. There will also be a bloody mary bar and live performances from Vinylicious and Kelli Boes.
All ages are welcome to attend, and there will be no cover charge.
For Steve Siciliano, proprietor of Siciliano’s Market (perhaps West Michigan’s most well-respected bottle shop and homebrewing supply store), admitting failure acknowledges how seriously close he was to giving up—and how thankful he is that he didn’t. Siciliano, who many would consider partly responsible for laying the foundation of what would become known as Beer City USA, endured five years of dark days before craft beer saved his store, and maybe his life.
MittenBrew: Your blog tells a brief story about your store’s history, but why pivot into the realm of convenience stores in the first place?
Steve Siciliano: I was the regional manager for a marketing company in the late ‘70s. I hated the work, the travel, and had young sons at home, so I took on franchise ownership of a 7-Eleven. It ended up not being an easy business to run, but it taught me about the business of retail and, more significantly, the importance of being a part of a community.
MB: How so?
SS: Back then, 7-Eleven was different than the way we think about them today. They operated more like a mom and pop store. They really stressed the value of community, and backed it up with charitable giving. Everything started by making customer service the priority. I found that I really liked the interaction with the customers, but I was kind of a quiet fella, believe it or not. I’m really quite reticent for the most part.
MB: That doesn’t sound like someone who’d end up having an affinity for providing exemplary customer service.
SS: It sounds weird, but I developed somewhat of a stage persona, so to speak.
MB: Something you turned on and off?
SS: I’m not a loquacious type of guy, so it was a way for me to connect with the customers and have some fun with them at the same time. [With a quick, soft chuckle under his breath seemingly surprised by the popularity of his accidental alter ego…] And, they liked it! If they came in and I didn’t throw an innocent, verbal jab at them or literally throw a donut at them playfully on their way out of the store, they thought something was wrong with me.
MB: After you got good at throwing donuts, you left 7-Eleven to buy a different store in Creston Heights. What were you hoping to achieve differently?
SS: In the eight years I owned the second store, I felt like I was able to really engage with and impact the community in a positive way, especially with the Scholar Dollars program. Unfortunately, the neighborhood’s socioeconomic status at that time didn’t lend itself well to the direction I was interested in going. We did okay with the working crowd in the morning and around lunchtime, but business would go quiet after dark. I was getting into wine around then, and knew that I’d have to consider a different location if I was going to be able to give that a shot on the shelves. Then I bought this store.
MB: What was this place like when you bought it?
SS: As soon as you walked in, you were hit with porn magazines. I mean, the guy had a shit ton of pornography. And that’s pretty much all he was selling—porn and cheap booze…and maybe a bag of stale chips. It was bad. But when I walked in, I’m thinking, “I know how to run a store, I know what I’m doing. I’ll come in here, remodel it, stock it up, and have plenty of space for wine, too.” I envisioned a really nice convenience store—and guest experience. So, I put in soda fountains, coffee, everything I thought I needed. But nothing—I was up against the reputation of the previous management. It was crickets for five years. It was tough, really tough. People just did not come in here. Nothing worked.
MB: I read in another interview that you said you “pretty much died here” during that time. Is that true? Did you ever want to throw in the towel?
SS: It was probably the worst time of my life, really. Just five years of me sitting around an empty store. It was tough. I mean, I slipped into a depression. I never failed at anything in my life, and I was failing. To be honest with you, there were times when I’d go in the back room and cry. I was exhausted—mentally, physically.
MB:Did it stress family life at home?
SS: Yes, yeah… There’d be nights where I’d just go home, sit in the dark, and stare at the wall.
MB: What turned it around?
SS: Around the time I bought this building in ‘93, craft beer was just starting to gain interest. I started hearing whispers about it from random customers in the late ‘90s, and I listened to them. I remember this very distinctly: I brought in a case of Bell’s, was working out the price for a six-pack, and thinking to myself, “There is no way this is ever going to sell.” I mean, I couldn’t see people buying it—paying that much for a six-pack?! So, I thought, “What if I just price them out and sold the bottles as singles?”
MB: So, wait. You’ve been pricing beer as singles since the late ‘90s?
SS: Yep. Everything that came in, I priced out as singles. And it worked.
MB: Simple, but genius.
SS: It just snowballed from there. As customers would recommend that I try to get this beer, that beer, those imports, I did. If anyone ever asked if I could get my hands on a certain beer for them, I would. At that time, I would do anything to earn a customer.
MB: Is that what led you to expand into to homebrewing supplies?
SS: Tom Buchanan, head brewer at Ludington Bay Brewery, used to live in the neighborhood. He was a customer, and really good homebrewer. He said I should consider selling homebrewing supplies, but I knew nothing about it. I did a little research, found a local distributor, GW Kent, asked for a catalog, and ordered a bunch of stuff I didn’t know anything about. I was scared shitless because I didn’t have the money to spend on it, but it drew people in. It probably took another three to four years before we started making money, but I was getting new and returning faces through the door, and it was fun again.
MB: How much lighter was the weight on your shoulders?
SS: Making money is a great antidepressant. For so long, the store was this big, heavy airplane slowly… taking… off… It took a long time to gain altitude, but we finally did.
MB: How close were you to running out of runway? Why didn’t you quit?
SS: [Lights his pipe, takes an intentional, steady drag, exhales calmly, and introduces us to his wife, Barb, who has just joined us to listen in…] It’s interesting that you ask that. Barb and I met in ‘98, at the tail end of those dark first five years here at the store. From the very beginning of our relationship, she’s been very supportive, very involved, and with me every step of the way. But before we met, I actually tried to sell the store.
I called a good friend of mine—the same commercial real estate guy who helped me get the Creston store, who helped me buy this store, and I said to him, “Listen, I can’t do this anymore. It’s killing me. You gotta help me sell this place.” So we listed it. We had some lookers, but it didn’t sell. He couldn’t figure out why. And you know what? It was the fucking universe telling me, “You stick this out.” I really think it was something metaphysical, something bigger than me telling me, “No. You stick this out.” Now, I say to myself, “Thank God I didn’t sell.”
MB: You couldn’t ditch the store. The only thing you had left was the hope that customers would eventually walk through the door. Once they did and continued to return, how did you apply your philosophy of what you learned about community and customer service to keep the store above water?
SS: I had the idea to throw a party for homebrewers. We held it at St. Ladislaus Aid Society, an old Polish hall. They could bring their beer, we’d feed ‘em (Barb and her friend Connie made ribs in Connie’s kitchen) and we were going to play trivia. I found this old silver cup at an antique store, and we called it The Siciliano’s Cup, and we’d award it to the homebrewing team with the highest trivia score—not the best BJCP-judged beer, like it is now. Now, in its 15th year, it’s revered like the Stanley Cup. Since, we’ve parlayed that into throwing our own Big Brew Day at Trailpoint Brewing Company to celebrate National Homebrew Day, which happens annually on the first Saturday in May.
MB: I get the sense that your customers are more important to you than just a cash transaction.
SS: I’ve met SO many wonderful people over the years, especially here. Like-minded people who love good things—good beer, spirits, wine, cigars. I’ve developed a lot of really close friendships. It’s one of the many cool things about running a store like this. We’ve always considered ourselves to be a mom and pop place, and I like that. My wife, Barb, is a face of Siciliano’s, too, and our employees are an extension of us—they’re so appreciated. We’ve just tried to create an atmosphere with a tangible personal touch.
MB: Do you consider Siciliano’s a contributing factor to Grand Rapids being known as Beer City USA?
SS: I know so many professional brewers now because they started out being homebrewers. I feel pretty proud of the fact that many of them got their start in our store. We’re like a farm team of local brewers. [He affectionately starts name-dropping…] Jacob Derylo, from Vivant, used to work here. Matt Blodgett from Founders. Gary Evans and Mark Lacopelli from Trail Point. The guys from Mitten Brewing. Seth Rivard from Rockford Brewing. The guys from Pigeon Hill and Unruly in Muskegon. The guys from Odd Side and Grand Armory in Grand Haven. Elk Brewing. Tom Payne, who just opened Two Guys [and was shopping for supplies during this interview]. I mean, I can keep going…
MB: The Siciliano’s jumbo jet has been in the air, turbulence-free, for a while. You’ve got a successful annual homebrewing competition, a complementary, impressively-attended National Homebrew Day party, a résumé of helping influence a who’s who in the local brewing scene, and you just recently announced your “semi-retirement”. Why now?
SS: My age. My wife. [Laughing…] I’ve been slowing down for a couple years now. Don’t get me wrong, if they need help behind the counter, I’ll jump behind there. I’ll help carry a customer’s order out to their car, but I’ve been concentrating more on the marketing end of the business. Writing’s always been in my blood—I’ve got a degree in journalism. I’ve self-published a novel. It’s my creative outlet, so I love writing our blog. But Barb’s like, “What are you gonna do, keep working for the rest of your life?! I want to go travel.” So, me being a smart man, I started listening to her.
MB: Are you going out kicking and screaming?
SS: When you’ve spent half your life building something, it’s hard to walk away from it. You know, I got in this morning at nine o’clock, and said, “I like this.” We’ve been traveling a lot more lately. And, you know what, I’ve kinda liked that, too. I’ve been grooming the management team for about a year, and I trust them. So am I going kicking and screaming? Yeah, maybe I was at first, but they’ve got the program dialed in now. So much, in fact, that most of the time they don’t even put me on the schedule. [He shows the schedule as proof.] It’s a coup! [Laughing.]
MB: So when you finally clock out for the last time…
SS: [He cuts me off…] I don’t think I’ll clock out. [Barb adds, “I don’t think he will either.”] I’ll clock out when I’m dead.
MB: Fair enough. [We all pause in silence…]
MB: Do you have a vision for how you’d like to see the store once you are gone? Is there an heir to the throne?
SS: Not yet, but I hope it stays. Once I’m dead and gone, I hope that… I hope they find a way to keep this thing going, and under the same name. That’d mean a lot to me.
MB:If this store with your name on it is your legacy, what does your headstone stay?
SS: Let’s put it this way. At my funeral service, which won’t be open casket because I’ll be ashes, I want the book I wrote, the black belt I earned, my fly fishing rod, and a picture of Siciliano’s Market there. And I want Tom Petty’s “Room At The Top” playing on a loop.
MB: When you’re looking down from the top of the world, what drink will be in your hand?
SS: Maybe a Manhattan (with a good bourbon, good sweet vermouth, and a Luxardo cherry). Maybe a nice glass of wine, or an authentic Belgian beer. And a good cigar. Or my pipe.
MB: Well, Steve. We hope you don’t see that day for a long time, but when you do we think that sounds like a good way to go out.
https://i1.wp.com/mittenbrew.com/wp-content/uploads/2018/05/SteveSiciliano-1.jpg?fit=1500%2C998&ssl=19981500Jason Leyhttps://mittenbrew.com/wp-content/uploads/2018/08/MittenBrewLogo.pngJason Ley2018-05-17 10:30:582018-08-19 20:39:01Steve Siciliano: Behind the Persona