“Cooking and flavors are my passion,” Hayward said. “It’s never lost on me that I am in an industry that is thousands of years old. I am honored to be part of the spice merchant lineage and grateful to continue the craft.”
Although John Giarratano’s interest in craft beer didn’t start until he turned 30, he has been involved in beer’s most active ingredient since his early 20s.
“Do what you do best, right,” says Drumm. “I can do legal work better than any brewery can, and they can brew beer better than I can. It’s a good match.”
Meet Steve Indrehus, director of brewing operations at Tommyknocker Brewery and Pub.
Romero isn’t just any other regular at a taphouse in Lafayette. He is the face of the company at Romero’s K9 Club & Tap House.
Ash Bernal’s family has lived in Fruita for six generations and it seems she has no plans of relocating any time soon.
Unlike most distillers, Kim Cavallaro started in the food industry. She was enrolled in the culinary program at Johnson & Wales University when she realized her heart was more in the beverage industry.
“The idea of being able to make a whiskey that contains the particular aspects you love is something that fascinated me. Having tasted and collected hundreds of whiskies in my life, there are certain things that I like about many of them. Trying to bring that all together, in one or a few types of whiskey, became a quest,”
Frank Frost got started early. At the age of 17 he had acquired a complete bartenders guide and got to know it like the back of his hand.
The next seven years of Johnston’s life were consumed by the tattoo industry. He gained priceless knowledge, inspiration and capital. That experience would serve him well after he met Nick Smith ...