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Victory Brewing Company – Process Engineer – Brewbound.com Craft Beer Job Posting

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Process engineer | Victory Brewing Company – Parkesburg, Pennsylvania

WHO WE ARE

Artisanal Brewing Ventures (ABV) is one of the top 10 regional craft liquor companies in the United States, comprised of 5 long-time successful craft brands. Currently, we are made up of four breweries (Victory Brewing, Bold Rock, Sixpoint, Southern Tier Brewing) and one distillery (Southern Tier Distilling). We have locations in 5 states (NY, PA, OH, VA, NC), including valve rooms, production facilities and our head office.

WHAT WE DO

Victory Brewing is a committed industry leader who over the past 25 years, became a world famous craft brewery and the second largest family of craft brands in our home state of Pennsylvania.

We find people looking to bring their experience, enthusiasm and desire to work with others into a fun and rewarding workplace as we continue to produce craft beer that changes the industry. We have growing, empowered and trusted teams in Downingtown, Kennett Square, Parkesburg and Philadelphia.

WHAT YOU WILL DO

This is a key role in the organization of Victory Brewing which will work closely with the production teams and the maintenance manager to drive results. You will support 2 commercial breweries in Downingtown and Parkesburg PA as well as occasional support for taprooms in Philadelphia PA and Brooklyn NY. The objective of this role is to develop and strengthen operational reliability and foster continuous improvement in breweries.

Reports to: Maintenance manager

  • Manage and execute projects related to brewing, packaging, quality and utilities processes.
  • Maintain all PLCs and software packages used in all brewery equipment, maintain backups of all programs and hardware configurations, and maintain the operation and update of all control equipment.
  • Collaborate with vendors and IT to develop, implement and maintain a local area network for all brewery equipment and equipment network communication.
  • Support maintenance and operations teams as needed when difficult issues are encountered.
  • Develop, train and support preventive, predictive and corrective maintenance work orders.
  • Work to continuously improve the reliability of equipment and systems in breweries through small projects, training and development, and other initiatives.
  • Work closely with the operations and maintenance teams to prioritize work orders.
  • Document all work, track parts and labor in the CMMS (eMaint).
  • Identify, propose and implement solutions to equipment problems, improved productivity and obsolete equipment with a focus on failure mode and root cause of failures. Use these results to develop or modify preventive maintenance plans. Help develop detailed preventive and predictive maintenance procedures with clear step-by-step instructions for execution.
  • Establish strong, positive working relationships between maintenance teams, including outside of work shifts, for technical assistance over the phone in the event of an outage and in person as needed.
  • Develop and report reliability KPIs for breweries.
  • Act as a reliability and automation historian for the development of automation and controls in breweries.
  • Use knowledge of all systems used by breweries, including:

o Brewery: steam and hot water systems, centrifugal pumps, grain storage and transfer systems, spent grain system, crusher, heat exchangers and gearboxes, etc.

o Cellar systems: beer centrifuges and filters, beer mixers and carbonators, flash pasteurizers, etc.

o Glycol systems: pumps, compressors, evaporators, cooling towers, plumbing and controls, etc.

o Steam systems: boilers, heat exchangers, traps, etc.

o Packaging equipment: Canning, bottling and keg lines

o All other brewery and brewery support systems

  • Prepare scope definition, capital cost estimates, operating cost savings, investment justifications (ROI), and cost value analyzes.
  • Prepare the scope of work / contracts for engineering firms and external contractors. Manage and supervise the work, schedules, quality of work and performance of these groups.
  • Help identify and implement future innovations in brewery automation, improve efficiency, reduce costs and the brewery’s environmental footprint.
  • Applies various programming languages ​​necessary for using the SCADA system, including programming of PLCs (programmable logic controllers) and software (prolite and berabrew) used as an interface.
  • Prepare P&ID, plans, specifications, technical analyzes and other documents necessary to define the scope of a project or to solve a technical problem.
  • Be practical in the design, construction, installation, commissioning and troubleshooting of all equipment and processes.
  • Provide technical training and development to operators, brewers and maintenance technicians in support of new technology or problem solving / solving.
  • Provide technical support to a facility operating 24/7.
  • Replace the person in charge of maintenance in case of absence.

WHAT WE ARE LOOKING FOR

  • Required bachelor’s degree in chemistry, mechanics or electricity, engineering or a degree in physics or computer science or equivalent industrial experience in projects and support for the automation of operations.
  • At least 4 years of experience in the management of complex projects in the food processing, biomedical, petrochemical and / or similar sectors focused on efficient and high quality production.
  • Hands-on experience in setting up and troubleshooting large scale process equipment instrumentation and controls and associated PLC controls is preferred.
  • Experience with food processing equipment is preferred. Extensive experience with brewing and / or packaging equipment is highly desirable.
  • Strong communication skills, work ethic and a high level of professionalism.
  • Strong experience with Allen Bradley and Siemens software / programming and hardware is required.
  • Certificates, licenses, registrations: Lean Six Sigma Green Belt or higher is a plus.
  • Travel conditions: occasional travel required between the 2 Victory breweries and the taprooms.
  • Primary working hours will be daytime, but this role will need to respond to critical events outside of working hours by phone or in person. Job scheduling will occasionally require 2 and 3 shift work as dictated by production requirements and downtime scheduling.
  • Perform duties in all areas of the brewery, occasionally working above grade, below grade and in confined spaces.
  • Work outdoors occasionally, year round, in a variety of temperatures and weather conditions.
  • Sitting, standing, walking, bending, twisting, kneeling, climbing, bending and squatting frequently. This position requires the ability to lift up to 55 pounds.
  • Use the hands to perform fine manipulations, manipulate, touch and be able to reach with their hands and arms.
  • Regularly exposed to humid and humid environments with hot liquids, airborne particles, chemicals and moving machinery.
  • There will be high sound levels. Eye and foot protection is required at all times on the production floor.

Disclaimer

This job description is only a summary of typical job duties, and not an exhaustive or complete list of all possible responsibilities, duties and functions.

Artisanal Brewing Ventures is an Equal Opportunity Employer

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More Brewing Company – Brewery Sales Representative – BevNET.com Beverage Industry Job Posting

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More Brewing is seeking a Sales Representative to work with our Channel Partners, in the Chicago area, developing and maintaining Account Relationships. In this role, you will work directly with our distributors to spread the passion and product of More beer to retailers and consumers. This post will primarily focus on onsite accounts and push more draft products.

The representative will report to the Huntley Production Brewery every Monday and Friday at least for a period to define his week and recap the week with a direct report. Most weeks will be spent 3-4 days per week visiting retail accounts and bars, with 1-2 day working festivals, account events and / or sampling. After growing from less than 1,000 barrels of beer in 2019 to 3,500 barrels in 2020, this role will help us continue to become one of the fastest growing breweries in the country. The sales representative will focus on the areas of need based on the direction of the distributor, taking orders and buybacks, as well as reporting current inventory to the distributor and direct reporting to the brewery.
A company vehicle will be made available as well as a fleet card for gasoline. The representative must also have the ability to travel for occasional events.

Preferred applicants must have:

  • At least 2 years of experience working for a beer wholesaler or supplier, preferably in the Chicago market.
  • Ability to travel for events and / or distributor trips.
  • Proficient in Google programs such as Sheets & Documents for reporting and setting up weekly account visits.
  • A high level of organization, incredible communication and monitoring skills, and an extreme level of self-reliance.
  • The ability to work flexible hours and days – some weeks will include weekend events.
  • The ability to lift and maneuver 25lb crates of beer, as well as kegs up to 160lb.
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Gloucester Brewing Company: Building Community and Culture One Beer at a Time

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GBC Head Brewer Michael Brewer checks the status of his boil. (WYDaily / Ben Mackin)

GLOUCESTER – Inspiration to start a business can come from just about anywhere.

For Mike Brewer, former project manager at NASA-Langley, the inspiration to start Gloucester Brewing Company (GBC) came from a love of beer.

He was also drawn from an admiration for a building that sits on the corner of Main Street and John Clayton Memorial Road in downtown Gloucester.

For years, Mike drove past the 1920s red brick storefront; often pointing this out to his wife, Laura. He saw a lot of potential in the old building.

“It used to be a small engine repair shop and it had been empty for a few years,” recalls Mike. “It’s a beautiful building and I would say to Laura, ‘It would be a great brewery, wouldn’t it? “”

Gloucester Brewing Company building in Gloucester Village. (WYDaily / Ben Mackin)

Laura, whose “official” title on the GBC website is listed as “the voice of reason,” reminded her husband that he doesn’t know how to brew beer.

Mike conceded that she was right. Fortunately, he knew a guy who had the “know-how”. Mike called his good friend, fellow NASA employee and longtime hobbyist beer maker Myron Ware.

Myron became a home brewer in the early 1990s when he purchased his first mail order beer kit. Over the years, he honed his skills and recipes in his garage, using his friends as a focus group.

“When you home brew, you spend about a year trying to make beer that people want to drink,” Myron said. “Then a year and a half before people start to say ‘oh now he’s brewing beer that we want to drink as opposed to half drinking. “

Mike saw the potential of Myron’s brewing skills and recipes and suggested that they try to open a brewery together.

With the support of their wives, the duo spent most of 2016 starting their business.

Mike researched localities that could support a brewery. He applied for the appropriate business licenses in Gloucester County and was able to secure a lease for the coveted Main Street building.

“Gloucester County has been very supportive of us,” recalls Mike. “We were able to take advantage of grants from the Gloucester Main Street Association and the Main Street Preservation Trust. The community has been a great support system.

Mike recruited his son, Michael, to help build the brewery’s website and launch its marketing campaign.

Myron easily recognized the big difference between home brewing and brewing for paying customers. He sought advice from alreadydyepermit craft brewers and followed them as they made large quantities of beer.

“In the house brewing, you know how to make the recipes and the chemistry, ”Myron noted. “Switching to a seven-barrel system from 10 gallons is a whole different world.”

GBC co-founder Myron Ware, left, and chief brewer Michael Brewer. (WYDaily / Ben Mackin)

They hired contractors to transform the building, which is a former repair shop, into a brewery. Mike and Myron, who still worked in their full time jobs at NASA, worried about not being on site during construction.

Michael quit his job in Northern Virginia so he could act as Mike and Myron’s representative during construction.

When the GBC opened in 2018, Michael’s plan was to work at the bar and keep the books. However, he was often called upon to help Myron brew beer.

The more Michael brewed, the more he likedEdit. Before long he found himself quarterback the entire production process.

In the years since the opening of GBCs Portes, Mike, Myron and Michael have succeeded in building their business around good beer and know-howhe community.

Assistant Brewer Lauren Butters cleans spent beans from the mash kettle after the starches in the beans have been converted to sugars for the fermentation process. (WYDaily / Ben Mackin)

With a blend of safe but tasty beers such as John Beere Cream Ale and Low Ground Brown Ale and more adventurous, push-envelope beers like the Flamingo Tide Session Ale and Better Than Roses Chocolate Cherry Stout, GBC has developed a wide range of beer fans.

Demand for GBC beer has grown so high that Michael doesn’t have enough space or equipment to follow. As a result, GBC entered into an agreement with St. George Brewery in Hampton to help brew ato store its most popular beers.

Mike notes that the trend in the craft beer industry is so that start-up breweries start immediately with on-site intervention taproom and outdoor distribution.

“They are two totally different operations,” said Mike. “We don’t distribute. We are barely able to follow into the reception hall, which is a good thing. “

The focus of the GBC management teams on their taproom paid off. On the opening days of the taproom, customers find a mixture of regulars and passers-by without anyone feeling out of place.

“People come here and sit in one place on a Monday night, grab their beer and enjoy it,” Mike said. “We have local business people telling me they get clients by coming in, hanging out and meeting new people. It gives credit to the fact that we are a community hub. “

The Young Brewer examines GBC’s role in Gloucester from a historical perspective.

“Some of the best beers in the world are made in old breweries that don’t distribute them, mainly in Europe,” said Michael. “They only sell it at home. It creates a destination. When I started here I wanted to get into distribution, but given the support and loyalty we’ve received from the community, I want us to have this type of little German village here in Gloucester County.

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Marshall Brewing Company prepares drinks ahead of Oktoberfest – FOX23 News

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TULSA, Okla. – Marshall Brewing Company is coming back to Oktoberfest this year, and they’re getting ready to have some fun. They started to prepare drinks for the event.

Marketing and sales director Wes Alexander said the past year had been difficult for many when the pandemic forced the big event to be canceled. “This is something that we look forward to all year, we obviously missed this last year with the pandemic… We are literally selling a truckload of beer,” Alexander said.

Marshall Brewing Company typically sells between 200 and 250 kegs of beer.

“Regardless of what is going on with the pandemic, people need to understand all the coordination and all the supplies. We are really excited to be participating this year, ”said Alexander.

They’re bringing back classics this year, like the Oktoberfest Lager. It is the most popular drink they sell. They will also have the Vienna Lager, which will be new to the festival this year. The final batches are being brewed right now, as their lagers take three to four weeks to prepare.

Oktoberfest kicks off the week of October 19 and all tickets must be purchased in advance this year. You can buy them online.

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Centralia’s Dick’s Brewing Company Featured on Food Network Dinners, Drive-ins and Dives

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VSEntralia’s Dick’s Brewing Company was featured on Food Network’s Diner’s Drive-in and Dives. Presented by the show as “a real meat market stacking serious sandwiches,” the occasion was marked on September 17 with surveillance evenings at both the deli and the brasserie.

The legend himself, Dick Young. Photo courtesy of Dick’s Brewing Company

While this may be the world’s first look at Dick’s Brewing Company and Northwest Sausage & Deli, it has been a local favorite since 1983, when Dick Young first established the company. Dick’s vision was to create a place where anyone could enjoy old-fashioned smoked sausage. NW Sausage & Deli was a family business from the start, and everyone, including the children, was involved in building the business.

“Dick was always a busy kid and could never sit still,” says his mother, June Young. Also in this way, as an adult, he developed an interest in brewing. “He told people he was thirsty and needed a beer,” says his daughter and current owner, Julie. “This is how the brewery was created.

Centralia Dicks Brewing Company Deli Staff
Northwest Sausage & Deli staff Courteney Bremgartner, Tara Vanek, Bryan Malanowicz and Jessa Lenzi. Photo credit: Stéphanie Evans

In 1984 Dick built a brewery which is still in use today. Dick’s Brewing Company became a reality in 1994 when it realized it was way over the annual production limit for home brewers. Sadly, in 2009, the legend passed away, but his dream lives on. Julie and her husband Dave Pendleton continue to make everyone proud by upholding the legacy that Dick created. The tasting room has won the “Best Place for a Pint” award four years in a row.

Guy Fieri’s “Triple D’s” visit to the small town of Centralia to showcase Dick’s subtle brand of excellence is an honor that has been shared with those who know and love the local favorite restaurant. The nights before were filled with people happy to celebrate the debut on national television.

“’Triple D’ is about three things,” Fieri said in a Food Network Magazine article. “Food, history and character. We spotlight places like this, which are run by people who love the same kind of food that I love. “

“I enjoyed seeing how the show worked behind the scenes,” says Julie. “We’ve always watched the show, so being on it was a really cool experience.”

Centralia Dicks Brewing Company Four generations of family
Four generations of family at Dick’s with Marilyn Gallagher, Julie Pendleton, Alayna McGregor, Maddie McGregor, June Young and Lori Perkins. Photo credit: Stéphanie Evans

One of the dishes Guy presented is Grandma June’s favorite sandwich – Hot pastrami made with homemade hot pastrami, Swiss and provolone cheeses, mustard, mayonnaise and sauerkraut. “It’s so delicious,” she said with a wink. Another fan favorite is the Reuben, with rye bread topped with Dick’s own corned beef, Swiss cheese, Thousand Island dressing and sauerkraut – also a number one choice for Marilyn Gallagher, Julie’s mother.

Behind every small business is family and community, a recurring theme at Dick’s Brewing Company. Four generations have worked at Dick’s NW Sausage & Deli.

“One of the most amazing things about Julie and Dave is their love for the community,” says employee Leighanne Eiland. “There is never any hesitation when asked to support or organize a fundraiser. Whether it’s a local school or the police department, they are always happy to help.

Centralia Dicks Brewery Staff
Leighanne Eiland, Travis Johnsey and Christine Chamberlin of Dick’s Brewing Company staff. Photo credit: Stéphanie Evans

The positive work culture is taken up by other employees. “When you work for Julie and David, you are not just an employee; you become a family, ”says Travis Johnsey.

“Julie even went to buy my newborn outfits. She never hesitates to step in and help, whether for the employees or the community, ”explains Bryan Malanowicz, deli employee.

Christine Chamberlin has been with the company for ten years, and her favorite thing about Dick’s Brewing Company is the regulars who come and how close everyone is.

On the night of the “DDD” viewing party, Christine, Travis and Leighanne run the brewery like a tight ship, joking with patrons, cashing customer notes and pulling names for the raffle. Everyone is smiling and having a great time while enjoying their favorite refreshing drink of their choice. “It was a fun night. We are fortunate to have such great friends, family and community support, ”said Julie. “We wouldn’t be here without them all.

Even if you missed the night before, Dick’s Brewing has all kinds of fun events going on. They celebrated International Women’s Brewing Day by hosting a breakfast and personal brewing event. They recently hosted a Cornhole Tournament and Sausage Festival with the proceeds going to the Centralia Community Foundation and the funds will be used to purchase coats and shoes for children in the district who need them. The ever popular Trivia Night is the first Saturday of the month.

Centralia Dicks Brewing Company Buy your friends a beer
Buy your friends a beer even when they’re not at Dick’s. Photo credit: Stéphanie Evans

Find ugly Christmas sweater contests and tons of fun events all year round at Dick’s. They even have a cool door to the brewery covered in the names of people who have bought a beer or would like to buy a beer for someone who isn’t at the bar when they are. Check out their Facebook page for upcoming events.

Dick Young in the small town of Centralia had a dream – a dream that put food on people’s plates, a smile on his face and a beer in his hand. He dared to pursue this vision, and now his family is pursuing his plan and sharing it with the world with the “Diners, Drive-in and Dives” of Food Network.

Dick’s Brewery
3516 Galvin Road, Centralia
360.736.1603

Northwest sausage and cold cuts
5945 Prather Road SW, Centralia
360.736.7760

Sponsored

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Honey Hollow Brewing Company makes craft beers for the community | Craft beverage industry | Hudson Valley

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Tucked away in the trees off the main drag in the hamlet of Earlton in County Greene, the quaint tasting room at the Honey Hollow Brewing Company offers a plethora of beers made from locally grown hops, as well as providing a place to be. casual for families and friends. For longtime owner and brewer Matty Taormina, creating a welcoming environment was an essential part of Honey Hollow’s mission. “We wanted to support the local people, and that was a great way to do it,” says Taormina.

Humble beginnings

Taormina learns the fermentation process from an early age, helping her parents make wine. “Every year since I was 5, I crush the grapes and taste the new wine that comes out,” he says. “I have almost always been involved in fermentation. But Taormina did not immediately jump into professional brewing. He started making beers three decades ago as a hobby while working for the railroad. When the layoffs started, Taormina decided to find out more about hops. “The first time I got fired I bought a Charlie Papazian book and made our first batch of beer,” he says. “Since then we’ve gotten a little better and perfected every recipe we have, and 30 years later, here we are. ”

In 2013, Taormina and his wife, Donna, opened Honey Hollow in order to combine Taormina’s brewing chops with Donna’s gardening skills, growing some of the hops they brew with on site. They became the first facility in Greene County to acquire an agricultural brewery license. To be eligible, a brewery must source at least 60 percent of its ingredients from farms in New York City. Since the couple can’t grow all the hop varieties and grains needed to make their beers, they also source their supplies from other farms, including Upstate Hops in Shortsville and Chatham’s Kinderhook Creek Hop Yard. The couple chose to pursue the license as a way to support the region’s farming community. “The reason we did it was really to keep everything local,” says Taormina.

Honey Hollow has humble origins. “We had a garden shed that we started out in and I had a half-barrel brewery. We really didn’t think it was going to spread much, ”he said. “We were going to keep it local with a bunch of other farmers here, but all of a sudden it just took off. As the business grew, Taormina and his nephew built a larger brewing station and tasting room just up the road from his home. Yet even with the expansion of a two-and-a-half-barrel system, Honey Hollow is considered a nano-brewery in every way, with Taormina only producing 120 gallons of beer per week.

What’s new

Inside the tasting room, tables list the offerings. Honey Hollow offers nine beers on tap at all times. This year, eight of the beers were brewed on site and one from Chatham Brewing. Next year he plans to resume his usual production. “I’m finally making up for it here,” he said. “So we’ll go back to all of our beers. ”

Taormina still uses some of the recipes he created decades ago. Hurricane Pale Ale is a classic, it’s the first beer he brewed. “It’s a straight blond beer and it contains cascading hops. It’s a bit on the pine side, ”says Taormina. Ruby Red, what Taormina calls a “malted Irish red,” is a less bitter option. He also brews IPAs, including Alibi, made from a blend of century-old hops and mosaic. It’s one of two beers he makes with non-New York hops.

“There is always someone walking through the door who can’t stand bitterness, so we have beers that will satisfy their palates too,” says Taormina. He has an oatmeal stout, as well as a honey beer made from honey from a nearby apiary. “This beer is more malty, not really a real honey flavor.” he says. For non-beer drinkers, Honey Hollow also serves other New York State craft drinks, including Pinot Noirs and Chardonnays from the Seneca Lake area vineyards and hard cider from Albany’s Nine Pin.

Although beer is the focus of the establishment, the food supply is also limited. The revolving vendors sell cheese platters and other small bites. During the summer there are pizzas made in the outdoor wood-fired brick oven and live music from local blues and rock artists. Outside, the tables under the tents can accommodate around 45 people, with more seats hidden under the trees.

Bring the whole family

Children are welcome at Honey Hollow, which has a corn hole, bonfires, and frequently used bocce court. “People play there pretty much every weekend,” says Taormina. For him, it is the friendly and convivial atmosphere of the establishment that sets Honey Hollow apart. Its brewing philosophy? Brew to share. “It’s a really friendly atmosphere here,” says Taormina. “We accept everyone. We want to keep it fresh and we want to keep it affordable for people to come here and have fun.

Honey Hollow Brewing Company is open for tastings on Fridays from 4 p.m. to 8 p.m. and Saturdays from 1 to 8 p.m.

Honey Hollow Brewing Company

376 East Honey Hollow Road, Earlton

(518) 966-5560

[email protected]



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New Glarus Brewing Company boss sues investor lawyers for libel

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The CEO of New Glarus Brewing Co. has yet to respond to a shareholder lawsuit in August alleging she was trying to oust some original investors, but she has filed other legal documents: a libel action against investor lawyers.

Deborah Carey’s lawsuit names Middleton Palmersheim Dettmann law firm as the defendant, which issued a press release in August about the lawsuit he filed on behalf of the three investors against the brewery, making Spotted Cow, Moon Man and other popular beers and only sell them in Wisconsin.

It also lists as defendants up to 50 anonymous news media who the lawsuit says also defamed her by reporting the allegations in the lawsuit. The Milwaukee Journal Sentinel reported the case, but only two Madison TV stations and one craft brewing industry publication are identified in Carey’s complaint.

The lawsuit says the statements in the press release were made with “envy, ill will, bad intention, malice, grudge, revenge and other bad motives”, who combine to express nastiness towards Carey.

Carey says the most egregious misrepresentation and implication is that New Glarus kept over $ 100 million in profits and $ 40 million in cash. Her lawsuit says the law firm’s statement implies that she “personally and improperly” kept the brewery’s money.

The lawsuit also cites other allegations from the press release as libelous:

  • That she and her husband funded a distillery they own with New Glarus profits.
  • That she changed house rules to prevent donations of brewery stock to a charity other than the one created by Carey.
  • That only sufficient distributions to pay the share of the taxes of the shareholders on the income of the brewery have been made
  • That Carey manipulated and withheld financial information to affect low-priced stock purchases from minority holders in order to strengthen his control. She says her share of the business is smaller now than it was in 2014.

The press release statements “had a negative impact on Carey’s hard-earned reputation as an honest and upright businessman,” according to his lawsuit, which also states that Palmersheim Dettmann had, as of September 24, refused to retract and correct statements and implications.

The lawsuit, filed in Dane County Circuit Court last week, seeks unspecified compensatory, special, consequential and punitive damages.

Neither Palmersheim Dettmann nor Carey’s attorneys at von Briesen & Roper have returned emails seeking comment on the libel action.

Contact Bruce Vielmetti at (414) 224-2187 or [email protected] Follow him on Twitter at @ProofHearsay.


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Grand Fort Myers Chamber of Commerce: Fort Myers Brewing Company to host Oktoberfest October 7-10

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2021-09-30

FORT MYERS, Fla. (September 29, 2021) – Fort Myers Brewing Company will host its annual Oktoberfest, a four-day family event featuring craft beer, authentic German cuisine and live music, from Thursday, October 7 through Sunday , October 10 in Fort Myers.

Throughout the four-day celebration, guests can experience more than 10 different food trucks serving specialty dishes, in addition to a wide selection of locally brewed beers, stouts and lagers. The festivities kick off Thursday and Friday with food truck rallies and the first releases of Fort Myers Brewing’s Oktoberfest specialty beers. Iconic beers at this year’s Oktoberfest include Fort Myers Festbier, a Dortmunder export for a light and crunchy lager; Apple Strudel Ale, a lager aged with apple, cinnamon and vanilla; Hurricane Heffie, a Bavarian hefeweizen with flavors of banana, cloves and chewing gum; and you!! Hans !!, a crunchy, clean and slightly fruity amber German beer.

The German festivities continue on Saturday with the iconic Fort Myers Brewing festival beers on tap for the second time, and guests can return Sunday to help Kick the Keg with food trucks and special beers paid out until the keg runs out.

Below is the full program of events:

Thursday October 7

Sunday October 10

Oktoberfest will be held at Fort Myers Brewing Company, 12811 Commerce Lakes Drive, Suite 28, Fort Myers. For more information, visit Facebook.com/FMBrew or call 239-313-6576.

About Fort Myers Brewing Company

Founded in 2013, Fort Myers Brewing Company was the first microbrewery to open in Lee County and continues to lead the growing craft beer movement in Southwest Florida. Founded by Rob and Jen Whyte, Fort Myers Brewing offers a range of flagship beers in addition to seasonal beers and small batch specialties. Its ales, pilsners, stouts and IPA have won numerous prestigious awards, including gold medals at the Best Florida Beer Competition, a silver medal at the World Beer Cup 2018 and a bronze medal at the Great American Beer Festival 2019. Fort Myers Brewing was named “Florida’s Best Great Brewery” in 2016. Its beers are served at 1,041 locations, including 620 bars and restaurants, and are available for purchase at 421 outlets, including grocery stores, retail stores. packaging and convenience stores. The brewery is located at 12811 Commerce Lakes Drive, Suite 28, Fort Myers. For more information, visit FMbrew.com or call 239-313-6576.


This press release was produced by the Greater Fort Myers Chamber of Commerce. The opinions expressed here are those of the author.

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Uncapped: Tarboro Brewing Company | Culture & Leisure

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In episode 242 of UnCapped, host Chris Sands is in conversation with Inez Ribustello, the co-founder of Tarboro Brewing Company, based in Tarboro, North Carolina, about her career in wine, the birth of Tarboro. Brewing and his new memoir, “Life After The Windows.” Here is an edited excerpt from their talk.

I don’t know the craft beer timeline in North Carolina at all. Has it already taken off at that time?

It’s interesting. When we wrote the business plan in 2013, there were 75 breweries statewide. When we first opened our doors, there were 220.

I mentioned Duck Rabbit because we built our business model very similar to theirs, which was a wholesale basis. We didn’t expect to have foot traffic like you would in Raleigh, Durham, Charlotte, and it was so competitive when we got our first kegs. You would go to Raleigh and say, ‘We’re local’ and they’d say, ‘You’re not that local. Some might say ‘saturated’. I do not know. I know this prompted us to open this satellite spot quickly, like March 17.

Is there more foot traffic in Tarboro now? I bet now beer tourism is bringing people to you, now that is really a thing.

Yes. There will be a ceiling in our taproom. We haven’t reached it yet. Our town has a population of less than 11,000, so while the community has been incredibly loyal and patronizes the brewery in such a special way, we rely on traffic out of town.

We are very active in the use of space for a multitude of different events. We hosted an event with an Episcopal Church and the local pharmacy where everyone who came for the shot got a free pint of beer. Children’s camps are coming, we have a big blackboard wall and they would use the space for a week of camp. We’ve run workshops on teenage pregnancy, as well as a ton of educational events. You name it, we have used the space to improve our community.

Do you have plans for other satellite taprooms?

Yes. We, thankfully, did not move forward as quickly as we wanted before COVID, but we have a place that I hope I will embark on our board. In North Carolina, you can have three taprooms per TTB license, and we have a separate TTB license for that satellite spot, so we could potentially have six spaces. I don’t know if it’s because I have an affinity for small towns that need a draw or because I’m hungry for penalties, but the plot of going to these small areas has so much meaningless to me. A, it’s so much cheaper to operate, and B, you have such an opportunity to really change the landscape of the economy and what the community has around them.

A lot of the breweries that are opening now are small town pubs that can operate on a very small scale and be profitable because of their location and the amount of money they need to produce. It seems like a good business model.

We have one bartender at a time so the cost of labor is so low. Maybe one day we’ll be big enough where we need two people behind the bar, but I feel like with people in the breweries the mindset is so different everywhere elsewhere. People are cold when they walk into a brewery. They come in, they order a pint, they see a bunch of people, they agree to wait. He’s a very different customer than a bar or restaurant.

Looking at other small towns, are you able to operate as this town or will it still be to be confirmed?

Our idea is to scale up the TBC West model, which is a three-barrel system, with tacos, because people drink more when they have to eat.

And people love tacos and beer. And by “people” I mean me.

For me, tacos and beer are right after beer and soft pretzels.

Yeah. We buy fluffy pretzels from our bakery and serve in both bars, then they give us all their stale bread, and we make a Belgian style table beer with their bread, using it as the base malt.

It’s called A Loaf Story, and it’s so cool because it tastes different every time we brew it. Sometimes there is more focaccia, sometimes there is more bread for breakfast, once there is more ciabatta.

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Burning Barrel Brewing Company

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