“It’s no secret that we love classic styles here at Fig Mountain, and we’re always going to embrace those,” Ashford says. “You should be as close to home as possible, and hopefully your home market is supportive.”Īlongside that focus on the home market, Ashford and Dietenhofer say that Figueroa Mountain’s pillars of success are a quality-first company culture coupled with an emphasis on approachable, easy-drinking beers. “The goal is to sell everything we have in California,” says brewmaster Kevin Ashford. The rest goes out wholesale to various parts of the state. Including the production brewery’s taproom, Figueroa Mountain currently has four locations of its own-but those taprooms account for only about 10 percent of the company’s sales. While the pandemic years were far from easy, Figueroa Mountain expects to produce about 28,000 barrels by the end of 2023, even as it aims to make more beer for the region. Figueroa Mountain produced about 23,100 barrels in 2019. It’s visible from the Dietenhofers’ home in Los Olivos, an area much better known for wine. The brewery’s namesake is the 4,500-foot mountain that looms over the Santa Ynez Valley. “We always joke that we’re the best brewing company you’ve never heard of,” says Jaime Dietenhofer, who founded the company with his father Jim. (They’ve earned our respect, too: The Craft Beer & Brewing Magazine® blind panel last year scored Figueroa Mountain Danish Red Lager a 98 of 100, and it became one of our Best 20 Beers in 2022.) Accolades include eight medals at the World Beer Cup and an impressive 32 at the Great American Beer Festival. If they exist-and we believe they do-one slam dunk for inclusion in the category can be found at 45 Industrial Way in Buellton, California, about 140 miles west-northwest of Los Angeles.įounded in 2010, Figueroa Mountain’s beers clearly have earned the respect of peers. Welcome to Night Shift.If we accept the existence of the “brewer’s beer”-meaning the type that any brewer can love, flavorful yet immaculate and highly drinkable-then we should also consider, as a corollary, the existence of “brewers’ breweries.” Those would be the ones that seem to specialize in such beers. We are here to celebrate great flavors and great friends. Join us in welcoming all styles of beverages, people, and ideas. And we believe strongly in the mantra “all styles welcome” – this applies to what we produce, but also to the way we run our business. We maintain a relentless focus on three values – inclusivity, integrity, and innovation. In addition to our original Everett location, we now run our flagship brewery and restaurant on Boston’s Lovejoy Wharf, along with seasonal beer gardens along Boston’s Charles River. We are a proudly independent business – our three founders collectively own about 80% of the business, with the remaining 20% owned by close friends and family. Ov er years of long days and late nights, their “craft better” philosophy has produced world-class beers, a passionate community of awesome fans, and a growing team of incredible people. They scraped together startup money from friends and family, found a small but suitable warehouse in Everett, and launched Night Shift Brewing (the business) in 2012. After hundreds of homebrews and thousands of beers shared, the trio finally quit their day jobs to turn this passionate hobby into something more.
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