Posts

COMSTOCK, MI & TAMPA, FL – Partnership, innovation and celebration are all terms that come to mind when discussing the latest creative endeavor between Tampa’s Cigar City Brewing and Comstock Park’s Perrin Brewing Company, a Michigan brewed Jai Alai IPA. Born out of the desire to celebrate this partnership, this brew, overseen by Cigar City’s Brewmaster Wayne Wambles, is scheduled to be released January 28th at Ice Jam Winter Festival and in the Perrin Pub.  This will be the first time Cigar City has served it’s beer in Michigan and will be the first and only scheduled batch of Michigan-brewed Jai Alai IPA. This famous IPA will only be available for consumption at Ice Jam and in the Perrin Pub. There will be no to-go sales of any type.

Perrin Cigar City

John Stewart and Wayne Wambles

Wayne personally travelled to Perrin’s Comstock Park facility in early January to reproduce his award-winning Jai Alai recipe alongside Perrin’s Director of Brewing operations John Stewart.  Translating Cigar City’s iconic IPA to be brewed in Michigan was no easy task; Wambles meticulously recreated Tampa’s mineral-rich water profile using Perrin’s reverse osmosis system and sent lot-specific hops from Cigar City’s Tampa facility to Perrin to match every facet of his citrus-forward ale.  “I feel really good about the results,” said Wambles. “After seeing the pH of the mash and kettle and the color post-boil, I think we hit this brew out of the park. Beer lovers in Michigan will be able to enjoy Jai Alai as fresh as they would if they were in Tampa.  John and his team are superbly talented brewers and I’ve been excited to work alongside them.”

jai alaiClocking in at 7.5% ABV, Jai Alai IPA features an intense bouquet of tangerine and candied orange peel that entice the nose while flavors of clementines, Valencia orange and subtle caramel provide counterpoint to an assertive bitterness and rich malt character. Bold hop flavor and aroma from six different hop varietals is front and center in this flavorful American IPA.

The Perrin Pub will be the only place to try this limited release brew. This is a small 30 barrel batch and will only be available until the brew is consumed by Jai Alai fans.

 

 

About Perrin Brewing Company:
Established in 2012, Perrin Brewing Company of Comstock Park, MI is committed to crafting high quality and consistent brews among each of the products with a focus on a classic look backed with a revolutionary taste. Offering over 20+ beers in the taproom, Perrin intends to find a brew fit for everyone. Through the Oskar Blues/Perrin/Cigar City ownership team, Perrin has experienced exponential growth among package offerings, out-of-state distribution and an increase in barrel production. Perrin Brewing brewed over 23,500 barrels in 2016, a 60% increase over 2015.

About Cigar City Brewing:
Cigar City Brewing, makers of Jai Alai IPA and Hunahpu’s Imperial Stout, was founded in 2009 by Joey Redner with the goal of creating quality beer that reflected the flavors and history of the Tampa region.  This unique perspective resonated with the local and national markets alike and the brewery has quickly grown from 1,000 barrels of beer in 2009 to an excess of 65,000 barrels produced in 2016. The 2016 partnership with Oskar Blues of Lyons, Colorado ushered in a new era of growth for this Florida-based organization, with new markets and technologies on the horizon.

 

“White Noise” is a collaboration Imperial White IPA made by the Brewers from Perrin Brewing Company and our new partners from Cigar City Brewing in Tampa, Florida. John Stewart of Perrin and Wayne Wambles of Cigar City teamed up to create a collaboration Imperial White IPA.

This monster Imperial White IPA is packed with lemondrop, denali and chinook hops paired with lemonpeel, juniper berries and lemon grass spices and fermented with a Belgian yeast. Wheat and oat malts creates a silky smooth body leading to a deceptively easy drinking Imperial beer that’s sure to pull you into another dimension of IPAs.

Get a re-cap of our interview with John and Wayne during the White Noise brew day back in June. Read here.

white noiseWhen you can grab the beer:

– Draft of “White Noise” will be tapped Thursday, July 21 at Perrin Pub
– 22oz. bottles available at Perrin Saturday, July 23 for $10.99
– Bottles hit market distribution on Monday, July 25

 

Perrin Cigar City

Perrin Brewing Company has been under the West Michigan craft beer microscope since Oskar Blues Brewery acquired them in early 2015. Perrin then raised eyebrows with their playful, controlled disruption instigated by their literal No Rules bottle release. Most recently, Oskar Blues made headlines by purchasing Cigar City Brewing in Tampa, Florida, earlier this year. The second acquisition in their “against the grain” expansion strategy could’ve easily created a potentially awkward extended family.
However, rather than step-brothers fighting for top bunk, both breweries are already playing nice with each other. Cigar City, please meet Perrin.
As soon as Cigar City’s acquisition was public, Keith Klopcic, President of Perrin, reached out to Cigar City to pitch the idea that the breweries should collaborate.
I sat down with John Stewart, Director of Brewing Operations at Perrin, alongside his guest, Wayne Wambles, Head Brewer at Cigar City, to talk about their collaboration—White Noise, an imperial white IPA.


MittenBrew: How did the conversation start between both breweries?
Wayne Wambles: I remember the first email from Keith, trying to gauge my interest. He gave me his number, so I called him while I was driving back home either from a trip back to where I’m from in southeast Alabama or after another beer event in Florida, and we talked for a while. I told him, “Yeah, this’ll be great.” Then, Keith put John and me in touch with each other right after.
John Stewart: As soon as we knew that the partnership with Oskar Blues was locked in, we were super eager to get Wayne out here. It was definitely pre-Craft Brewers Conference — late March, early April. [Aside to Wayne, chuckling] I think I shot you just a few emails out of excitement at the very beginning to see what we could do to help make the collaboration happen.
 
John, since this is the first time Perrin and Cigar City have worked together, what was it like opening your doors to a guest? And, Wayne, what was it like for you to brew on their system?
WW: For me, it’s really common. I know for a fact that I probably work on other people’s systems more than on our own. I do a lot of collaborations annually — I’m at home with it, and actually really enjoy it. I enjoy being able to look at different systems to see how they work, getting to walk away with new insight on technology, processes. I don’t mind walking into someone else’s house [Aside to John, laughing like new best friends] — as long as they don’t mind me being here.
JS: That’s the cool part. I’ve gotten to learn from Wayne, too — particularly with the formation of the recipe. The whole process is just very fresh, and a fun change of pace. And, with us partnering together, after I get to show Wayne our brewery, I get to take him around to have some beers and show off Beer City.
 
Let’s talk about the recipe. How’d you settle on an imperial White IPA, and how’d you each contribute to its ingredients?
JW: When we first started tossing ideas back-and-forth, it was clear that [Wayne is] usually asked to collaborate on a certain few styles, and we just wanted to not do that — and do something a little bit different.
WW: At first, we were considering doing a sour, but ended up changing our minds. I think your guys were talking, and thought it would be a good idea to do a white IPA. Since I’ve never done one before, I thought it would be a great idea — at least for the experience alone. We also wanted to put a unique spin on it as well.
 
How do you expect the Belgian yeast to play into it?
JS: Hopefully, with the spices and hops, it’s going to be all layered together nicely. Part of the creative process was using some of the spices that are a little different from a Wit or whiter beer — thinking about how the yeast, the spices, the hops will all layer together for a complex sensory combination.
 
What variety of hops are you using?
WW: In order to discuss the hops, I also want to discuss the spice because in the way we’re laying it all out we want to create layers between both. As John was saying, the nontraditional aspect of it is the fact that you don’t find juniper in a Belgian White. So, there’s juniper in there. Maybe you might find lemon peel and lemongrass, but I think that’s probably not as common. Traditionally, you’re going to see corriander and orange peel in those beers, but we’re playing to the hops.
One of the hops is Denali, a Hopsteiner hop. It has some mango elements, some tropical fruit elements. We’re also using a hop called Lemondrop, which comes across like Lemon Drops candy, literally. It’s super clean, super bright.
Then, Chinook ties the juniper berry to the beer because it has those piney notes.
So, then, with the lemon peel we’re using and the lemongrass, which both work well with the Denali, and, of course, the Lemondrop hops — we’re just trying to create complex layers. So, as you’re drinking it, you just get layers and layers and layers throughout every sip you take.
 
Wayne, did you bring any of the ingredients up with you from Florida?
WW: No… We did originally discuss a hop variety at first, but John had everything in house we needed.
 
I’ve got to ask about the beer’s name…
JS: Wayne told me he likes sleeping with a white noise machine.
Perrin Cigar CityJust as John says this, I stop hearing the noticeable shutter clicks from  Steph Harding, MittenBrew owner, and photographer for this interview. Laughing, she chimes in over my shoulder, “Oh, seriously?! That’s too funny — I do, too!” Then Wayne proceeds to show her the app on his phone he uses to help soothe him to sleep. His favorite is Tropical Storm. Steph has Ocean Waves on hers.
 
What’s your day been like so far, and how do you think you’ll wrap up?
JS: We came in at 6:00 a.m. to get the brew going. We’ll probably be done around 5 or so. Last night, we were able to sneak out and have a couple beers around town, so I think the game plan tonight is to do more of the same in GR.
WW: I actually wouldn’t mind seeing The American Horse [at Frederik Meijer Gardens & Sculpture Park].

Is this the first time you guys have met?
JS: We’ve been in the same room before, but yeah, this is the first time we’ve really gotten to know each other.
 
Has it been like Step Brothers [the movie]? Are you getting along? Is there room for activities in the brewery?
JS: For me, after having some beers and talking to Wayne — there are a lot of key brewing principles we click on — quality and consistency. When you have other guys in the industry who are like that… You know, after the first couple of beers you’re like, “Is this guy cool?” Yeah, it’s been awesome.
WW: There’s a lot of common ground, definitely.
 
You’re aiming for a July release for White Noise, with Perrin Pub and limited local distribution. Will any variation of it find its way down to Florida?
JS: Oh, yeah. Well… for Wayne to drink. [Laughing]
 
How much are you producing?
JS: For this brew, we’re doing a 150-barrel batch.
 
Can we expect a follow-up collaboration where John visits you in Florida?
WW: Absolutely.
JS: Yeah, hopefully during a cold month here. [Laughing]

 
After the formal interview wrapped, I asked both guys how much of this collaboration had to do with Oskar Blues acquiring both breweries. They both had creative freedom in the process, were not under any pressure to collaborate, and used their recent familial relationship to create a positive, independent dialogue between Perrin and Cigar City. They’ve used this opportunity to understand each other’s philosophies and stance on issues that now apply to both of them — all three when you include Oskar Blues. What it came down to was one brewery simply asking another if they wanted to make a beer together — the way it should be.
 
Photography: Steph Harding

Perrin Cigar City

Perrin Brewing Company has been under the West Michigan craft beer microscope since Oskar Blues Brewery acquired them in early 2015. Perrin then raised eyebrows with their playful, controlled disruption instigated by their literal No Rules bottle release. Most recently, Oskar Blues made headlines by purchasing Cigar City Brewing in Tampa, Florida, earlier this year. The second acquisition in their “against the grain” expansion strategy could’ve easily created a potentially awkward extended family.

However, rather than step-brothers fighting for top bunk, both breweries are already playing nice with each other. Cigar City, please meet Perrin.

As soon as Cigar City’s acquisition was public, Keith Klopcic, President of Perrin, reached out to Cigar City to pitch the idea that the breweries should collaborate.

I sat down with John Stewart, Director of Brewing Operations at Perrin, alongside his guest, Wayne Wambles, Head Brewer at Cigar City, to talk about their collaboration—White Noise, an imperial white IPA.

MittenBrew: How did the conversation start between both breweries?

Wayne Wambles: I remember the first email from Keith, trying to gauge my interest. He gave me his number, so I called him while I was driving back home either from a trip back to where I’m from in southeast Alabama or after another beer event in Florida, and we talked for a while. I told him, “Yeah, this’ll be great.” Then, Keith put John and me in touch with each other right after.

John Stewart: As soon as we knew that the partnership with Oskar Blues was locked in, we were super eager to get Wayne out here. It was definitely pre-Craft Brewers Conference — late March, early April. [Aside to Wayne, chuckling] I think I shot you just a few emails out of excitement at the very beginning to see what we could do to help make the collaboration happen.

 

John, since this is the first time Perrin and Cigar City have worked together, what was it like opening your doors to a guest? And, Wayne, what was it like for you to brew on their system?

WW: For me, it’s really common. I know for a fact that I probably work on other people’s systems more than on our own. I do a lot of collaborations annually — I’m at home with it, and actually really enjoy it. I enjoy being able to look at different systems to see how they work, getting to walk away with new insight on technology, processes. I don’t mind walking into someone else’s house [Aside to John, laughing like new best friends] — as long as they don’t mind me being here.

JS: That’s the cool part. I’ve gotten to learn from Wayne, too — particularly with the formation of the recipe. The whole process is just very fresh, and a fun change of pace. And, with us partnering together, after I get to show Wayne our brewery, I get to take him around to have some beers and show off Beer City.

 

Let’s talk about the recipe. How’d you settle on an imperial White IPA, and how’d you each contribute to its ingredients?

JW: When we first started tossing ideas back-and-forth, it was clear that [Wayne is] usually asked to collaborate on a certain few styles, and we just wanted to not do that — and do something a little bit different.

WW: At first, we were considering doing a sour, but ended up changing our minds. I think your guys were talking, and thought it would be a good idea to do a white IPA. Since I’ve never done one before, I thought it would be a great idea — at least for the experience alone. We also wanted to put a unique spin on it as well.

 

How do you expect the Belgian yeast to play into it?

JS: Hopefully, with the spices and hops, it’s going to be all layered together nicely. Part of the creative process was using some of the spices that are a little different from a Wit or whiter beer — thinking about how the yeast, the spices, the hops will all layer together for a complex sensory combination.

 

What variety of hops are you using?

WW: In order to discuss the hops, I also want to discuss the spice because in the way we’re laying it all out we want to create layers between both. As John was saying, the nontraditional aspect of it is the fact that you don’t find juniper in a Belgian White. So, there’s juniper in there. Maybe you might find lemon peel and lemongrass, but I think that’s probably not as common. Traditionally, you’re going to see corriander and orange peel in those beers, but we’re playing to the hops.

One of the hops is Denali, a Hopsteiner hop. It has some mango elements, some tropical fruit elements. We’re also using a hop called Lemondrop, which comes across like Lemon Drops candy, literally. It’s super clean, super bright.

Then, Chinook ties the juniper berry to the beer because it has those piney notes.

So, then, with the lemon peel we’re using and the lemongrass, which both work well with the Denali, and, of course, the Lemondrop hops — we’re just trying to create complex layers. So, as you’re drinking it, you just get layers and layers and layers throughout every sip you take.

 

Wayne, did you bring any of the ingredients up with you from Florida?

WW: No… We did originally discuss a hop variety at first, but John had everything in house we needed.

 

I’ve got to ask about the beer’s name…

JS: Wayne told me he likes sleeping with a white noise machine.

Perrin Cigar CityJust as John says this, I stop hearing the noticeable shutter clicks from  Steph Harding, MittenBrew owner, and photographer for this interview. Laughing, she chimes in over my shoulder, “Oh, seriously?! That’s too funny — I do, too!” Then Wayne proceeds to show her the app on his phone he uses to help soothe him to sleep. His favorite is Tropical Storm. Steph has Ocean Waves on hers.

 

What’s your day been like so far, and how do you think you’ll wrap up?

JS: We came in at 6:00 a.m. to get the brew going. We’ll probably be done around 5 or so. Last night, we were able to sneak out and have a couple beers around town, so I think the game plan tonight is to do more of the same in GR.

WW: I actually wouldn’t mind seeing The American Horse [at Frederik Meijer Gardens & Sculpture Park].

Is this the first time you guys have met?

JS: We’ve been in the same room before, but yeah, this is the first time we’ve really gotten to know each other.

 

Has it been like Step Brothers [the movie]? Are you getting along? Is there room for activities in the brewery?

JS: For me, after having some beers and talking to Wayne — there are a lot of key brewing principles we click on — quality and consistency. When you have other guys in the industry who are like that… You know, after the first couple of beers you’re like, “Is this guy cool?” Yeah, it’s been awesome.

WW: There’s a lot of common ground, definitely.

 

You’re aiming for a July release for White Noise, with Perrin Pub and limited local distribution. Will any variation of it find its way down to Florida?

JS: Oh, yeah. Well… for Wayne to drink. [Laughing]

 

How much are you producing?

JS: For this brew, we’re doing a 150-barrel batch.

 

Can we expect a follow-up collaboration where John visits you in Florida?

WW: Absolutely.

JS: Yeah, hopefully during a cold month here. [Laughing]

 

After the formal interview wrapped, I asked both guys how much of this collaboration had to do with Oskar Blues acquiring both breweries. They both had creative freedom in the process, were not under any pressure to collaborate, and used their recent familial relationship to create a positive, independent dialogue between Perrin and Cigar City. They’ve used this opportunity to understand each other’s philosophies and stance on issues that now apply to both of them — all three when you include Oskar Blues. What it came down to was one brewery simply asking another if they wanted to make a beer together — the way it should be.

 

Photography: Steph Harding

I don’t consider myself an expert on the subject of magic, but I have a few reasons to believe Perrin’s Production Manager — John Stewart — is most likely a wizard.
I got a few minutes to chat stone-cold beer nerdery with him, and regardless of having commercial brewing experience myself, he was still dropping information that was pretty far over my head. His experience at Saugatuck Brewing Company has clearly done him well.
Even before tasting his product, Stewart appears to be more than qualified to make high quality, commercial beer. His passion lies largely in quality control where he ensures through vigorous tests that every single keg or bottle is free of defects, and represents its style accurately. I tasted quite a few of Stewart’s beers, but here are a few highlights that made my list:

Bashtoberfest

3.9% ABV — The very first word I have written down in my tasting notes for this beer is, “solid.” And the beer is just that. At a rather sessionable ABV, Bashtoberfest brings a well balanced and clean lager yeast profile, soft caramel notes and a rather spicy hop character that is just a touch more forward than you might expect. If you’re looking to try to figure out what beer nerds mean when they say “spicy hop character,” this beer is a good place to start.

Das Braun Lager

5.3% ABV — When I asked Perrin partner Jarred Sper about some of his favorite beers on tap that day, it was evident that Das Braun Lager was at least the beer he enjoyed pronouncing the most (and rightfully so). This beer does a great job of using atypical beer ingredients in a shockingly subtle and pleasant way.
Stewart sifted through piles information on the smoked malts available to commercial brewers, and chose very carefully a malt variety that wouldn’t steal the show, or catch drinkers off guard. The resulting beer is a light-bodied beer balancing on a tightrope of flavor profiles. The oak-smoked malts present themselves as a distinctive spice character both on the nose and tongue. A soft yeast character and malt sweetness fall between a delicately smoked finish.

Beetle Juice

4.5% ABV — Brewed for the Halloween season, Stewart put together a beer that pours nearly blood red. Believe it or not, Stewart and some of the other brewers researched every practical red food coloring they could find and ended up choosing a dye extracted from the scales of the scales of certain varieties of beetles.
Although the beer is not technically vegetarian, Stewart found it to be the most flavor-neutral dye available. Fortunately there are no notes of blood or insects in this beer — only a forward and distinct cedar-like hop bitterness and aroma from generous hopping, and a delightful caramel background. Late in the finish there are subtle notes of dark fruits and toffee.

Gilda’s Cherry Saison

4.6% ABV — Gilda’s Cherry Saison is named after the Gilda’s Club of Grand Rapids, where one dollar from every pint of this beer is donated. The beer has a slight pink tint from the Michigan cherry and rose petal additions, which is rather appropriately timed for last month, which was Breast Cancer Awareness Month. A bready aroma tackles the nostrils first, followed quickly byslight cherry and lemon.
Gilda’s Cherry Saison is fantastically dry with a moderate Belgian floweriness. Just like Stewart’s approach with the smoked malts, there are no excessive cherry flavors present. The cherry blends well with the beer’s acidity and brightness, and most importantly, the beer lacks the medicinal character that is very often associated with cherry beers.

I don’t consider myself an expert on the subject of magic, but I have a few reasons to believe Perrin’s Production Manager — John Stewart — is most likely a wizard.

I got a few minutes to chat stone-cold beer nerdery with him, and regardless of having commercial brewing experience myself, he was still dropping information that was pretty far over my head. His experience at Saugatuck Brewing Company has clearly done him well.

Even before tasting his product, Stewart appears to be more than qualified to make high quality, commercial beer. His passion lies largely in quality control where he ensures through vigorous tests that every single keg or bottle is free of defects, and represents its style accurately. I tasted quite a few of Stewart’s beers, but here are a few highlights that made my list:

Bashtoberfest

3.9% ABV — The very first word I have written down in my tasting notes for this beer is, “solid.” And the beer is just that. At a rather sessionable ABV, Bashtoberfest brings a well balanced and clean lager yeast profile, soft caramel notes and a rather spicy hop character that is just a touch more forward than you might expect. If you’re looking to try to figure out what beer nerds mean when they say “spicy hop character,” this beer is a good place to start.

Das Braun Lager

5.3% ABV — When I asked Perrin partner Jarred Sper about some of his favorite beers on tap that day, it was evident that Das Braun Lager was at least the beer he enjoyed pronouncing the most (and rightfully so). This beer does a great job of using atypical beer ingredients in a shockingly subtle and pleasant way.

Stewart sifted through piles information on the smoked malts available to commercial brewers, and chose very carefully a malt variety that wouldn’t steal the show, or catch drinkers off guard. The resulting beer is a light-bodied beer balancing on a tightrope of flavor profiles. The oak-smoked malts present themselves as a distinctive spice character both on the nose and tongue. A soft yeast character and malt sweetness fall between a delicately smoked finish.

Beetle Juice

4.5% ABV — Brewed for the Halloween season, Stewart put together a beer that pours nearly blood red. Believe it or not, Stewart and some of the other brewers researched every practical red food coloring they could find and ended up choosing a dye extracted from the scales of the scales of certain varieties of beetles.

Although the beer is not technically vegetarian, Stewart found it to be the most flavor-neutral dye available. Fortunately there are no notes of blood or insects in this beer — only a forward and distinct cedar-like hop bitterness and aroma from generous hopping, and a delightful caramel background. Late in the finish there are subtle notes of dark fruits and toffee.

Gilda’s Cherry Saison

4.6% ABV — Gilda’s Cherry Saison is named after the Gilda’s Club of Grand Rapids, where one dollar from every pint of this beer is donated. The beer has a slight pink tint from the Michigan cherry and rose petal additions, which is rather appropriately timed for last month, which was Breast Cancer Awareness Month. A bready aroma tackles the nostrils first, followed quickly byslight cherry and lemon.

Gilda’s Cherry Saison is fantastically dry with a moderate Belgian floweriness. Just like Stewart’s approach with the smoked malts, there are no excessive cherry flavors present. The cherry blends well with the beer’s acidity and brightness, and most importantly, the beer lacks the medicinal character that is very often associated with cherry beers.

DOUGLAS — Saugatuck Brewing Company is losing a valued staff member.
The West Michigan brewery announced Saturday the resignation of John Stewart, director of quality control, effective April 8.
Stewart, who joined Saugatuck Brewing in February 2012, is moving to Perrin Brewing Company in Comstock Park. Before joining Saugatuck last year, he spent seven years with New Holland Brewing Co. in Holland.
“We wish him the very best,” said Kerry O’Donohue, the brewery’s vice president of marketing. “We feel very lucky to have had him for a year.”
According to O’Donohue, Stewart was instrumental in his time with the brewery by implementing policies and procedures that will move the company forward as it continues to expand, improving quality, consistency and efficiency for the brewery.
“He was exactly what we needed at the right time,” O’Donohue said. “He’s pretty quiet until you get to know him, but he really leads by example.
“For our younger brewers he’s been awesome — he’s taught and trained them along the way. He has been hugely valuable for us.”
The brewery plans to replace Stewart as quickly as possible, and is already interviewing candidates.
“As we’re growing, we certainly need the manpower back there,” O’Donohue said.
He added that he expects Stewart will continue to be a friend to the brewery, and he is happy the decision allows Stewart to stay closer to his family.
“We wish him all the very best personally and professionally as he moves closer to home and family,” O’Donohue said. “Needless to say, he will be sorely missed.”

DOUGLAS — Saugatuck Brewing Company is losing a valued staff member.

The West Michigan brewery announced Saturday the resignation of John Stewart, director of quality control, effective April 8.

Stewart, who joined Saugatuck Brewing in February 2012, is moving to Perrin Brewing Company in Comstock Park. Before joining Saugatuck last year, he spent seven years with New Holland Brewing Co. in Holland.

“We wish him the very best,” said Kerry O’Donohue, the brewery’s vice president of marketing. “We feel very lucky to have had him for a year.”

According to O’Donohue, Stewart was instrumental in his time with the brewery by implementing policies and procedures that will move the company forward as it continues to expand, improving quality, consistency and efficiency for the brewery.

“He was exactly what we needed at the right time,” O’Donohue said. “He’s pretty quiet until you get to know him, but he really leads by example.

“For our younger brewers he’s been awesome — he’s taught and trained them along the way. He has been hugely valuable for us.”

The brewery plans to replace Stewart as quickly as possible, and is already interviewing candidates.

“As we’re growing, we certainly need the manpower back there,” O’Donohue said.

He added that he expects Stewart will continue to be a friend to the brewery, and he is happy the decision allows Stewart to stay closer to his family.

“We wish him all the very best personally and professionally as he moves closer to home and family,” O’Donohue said. “Needless to say, he will be sorely missed.”