A new Frederick farm brewery has opened, Prospect Point. It is a site to behold, and a beer to be shared!
Welcoming a new brewery into Maryland is always a joy. I must say the opening of Prospect Point was particularly delightful due to the delays the family faced trying to open their doors to the public. On Friday May 20, 2022, the Carroll family welcomed dignitaries and guests to their grand opening/ribbon cutting ceremony and it was a terrific success.
Prospect Point farm brewery is situated just outside of Frederick with picturesque views of the Blue Ridge Mountains. The inviting foothills and hop fields surround visitors with a tantalizing breeze and spacious outdoor seating for 500. The taproom’s tall tin celling, industrial imagery and copious tables provide another appealing venue for craft beer lovers to sample the offerings.
The road to this well planned and executed brewery was long in coming. Somewhere around 2014+- I was working on the Beer in Maryland book and searching through ProBrewer for something I can no longer recall, when I came across Dan Carroll’s post asking for insights into opening a nano-brewery on his hop farm. The Carroll family owns Pleasant Valley Hop Farm. I was quite excited to see another Farm brewery in Frederick open, particularly on the south side of town.
Fortunately, Dan and his father had a veteran farm brewer on their side- Tom Barse of Milkhouse Brewery at Stillpoint Farm. He offered stout guidance and the concept eventually formulated into a plan. Unfortunately, COVID reared its spiky little head and delayed the project. As a non-essential business, permits were put on terminal hold, and once those were finally granted, supply chain and labor shortage issues wrecked its own special havoc. Fast forward to May 20, 2022, and you realize it was worth the protracted wait, making it all the sweeter for the Mike, Dan, Nick and their family!
The brewery houses a 10 bbl brewhouse and four 10 bbl fermenters. There is plenty of room for expansion and that is the goal. The beer is solid and well-received by the patrons. The pilsner was bright and clean, the hazy offered a nuanced citrus that was enchanting, balanced and easily drinkable -perhaps too much so!
I suggest a road trip- and don’t forget the kids and the dogs, as they are welcome to this family friendly venue. Food trucks are on site on weekends, and there is ample parking. Visit their Facebook page for hours and events!
In more good news, Tom Barse opened at fresh market at Milkhouse Brewery at Stillpoint Farm. When you are headed to the farm for beer, bring a cooler and pick up farm fresh beef, eggs, lamb greens and other delights! It has conveniently become a one stop shop for the freshest of everything!
In other expansion news, Crooked Crab’s 8,000+ sf expansion is moving right along with floor drains dug and new fermenters delivered. Follow the progress on their Facebook page. They keep turning out one great beer after another, and with this expansion there will be a lot more to quench your thirst.
Saints Row Brewing has completed their move from Rockville to Gaithersburg this past week. The move provides a larger facility not only for brewing but for the opening of their boutique coffee company, Hallowed Grounds Coffee Co. Hmmm…coffee and beer? I think that is a marriage made in Heaven!
Author and brewer Mary Eaton took a no-nonsense approach to crafting high-caliber beer.
“What an amazing human being and what a stickler for quality,” says Maureen O’Prey, historian and author of Beer in Maryland and Brewing in Baltimore. “What a stickler for following her recipe to the letter.
“She felt that any beer that left a hard or a sour or a pungent sensation on your tongue was not good beer. It was pernicious beer. And if you got it from a tavern or an ale house, you would end up with headaches and nausea and all kinds of things that you wouldn’t have had if you were drinking the beer that she was making in her house.”
Eaton held the firm belief that beer was best when made at home—specifically, by women, who unbeknownst to many, had been brewing for millennia around the time her book came out in 1822. In The Cook and Housekeeper’s Complete and Universal Dictionary, Eaton shares a bevy of meticulous recipes for beers with no-fuss names like “good” and “wholesome.”
“It’s really amazing when you look at what she wrote back in 1822, because the standards she’s demanding are what you would expect at a brewery today,” O’Prey explains. “Without knowing what pH was, she recognized good water from bad water, and how to turn bad water into good water. Everything was sanitized.”
Long before refrigeration, Eaton knew the cooler months of March and October were the most ideal for brewing. And as O’Prey found out herself, her recipes, while laborious and painstakingly detailed, yield an age-defying magic.
Referencing the aforementioned, 200-year-old book, O’Prey and Judy Neff, the owner of Checkerspot Brewing in South Baltimore, attempted to recreate three of Eaton’s recipes—plus one of their own, a 12.9 percent ABV ale appropriately dubbed “Pernicious Mary.” Per the author’s instructions for brewing, the latter sip sat for two years. But this weekend, the duo’s hard work will pay off when the four “fool-proof” brews hit the Checkerspot taproom.
This Saturday, March 5, in honor of Eaton, and to celebrate the start of Women’s History Month, Neff and O’Prey will host an event aptly dubbed “200 Years in the Making” at the Sharp Street brewery. For $70, VIP ticket holders will receive an exclusive bottle of “Pernicious Mary.” And for $40, Checkerspot guests will have the chance to sample three of Eaton’s fairly mild trademark blends: “Good Beer,” “Agreeable Table Beer,” and “Wholesome Beer” (yes, those are really their names).
From 1-4 p.m., O’Prey will be on site to sign her two books and give two lectures: one about the history of women in beer, and the other about the time she spent with Neff working to master Eaton’s time-held recipes. A portion of proceeds from ticket sales will benefit The Well, a Baltimore nonprofit helping women heal from trauma.
“Maureen is so thorough with all of her research,” says Neff, who looks forward to sharing Eaton’s legacy with Checkerspot. “She’s been passionate about craft beer and history for so long. We’re really lucky to be able to work together—to be a woman brewer and a woman beer historian, which is very rare to find. We make a pretty good team.
“[Too often] you only hear about men opening breweries. So I think it’s kind of cool for people to hear a different side of the story, that there was this woman, 200 years ago brewing beer at home. And she considered her beer the best, better than any guy could make.”
O’Prey agrees: “I think Mary would be proud. It is such an honor to be able to bring this incredible woman’s recipes back, and make them well. Women have always been a part of this beautiful, wonderful art of making beer.”
Grace Hebron is an Editorial Assistant at Baltimore. A graduate of Towson University, and formerly an intern at the aforementioned city glossy, she loves to cover lifestyle and community news. She also writes the Weekend Lineup column.
It is the time of year for gatherings and gratitude, forgiveness and transitions, revelry and redemption. It is after all the holidays!
While we have certainly ushered in the craft beer era in Maryland over the past decade, the joy of a new brewery opening can be bittersweet when mingled with another brewery closing. COVID-19 had a deleterious impact on many breweries, with their recovery often dependent upon the jurisdiction in which they resided. The suspension of enforcement, coupled with the 2021 legislation allowing many of these courtesies to continue until the end of 2022, mitigated much of the fiscal damage for brewers. Not all however, could persevere. Some were already vexed by non-pandemic related issues and succumbed.
Additionally, NIMBY has taken hold as farm breweries have seen tremendous growth, fomented by a pandemic that embraced social distancing, outdoor gatherings and the warming glow of fire pits. Despite the common sense economic benefit of value added agriculture, Harford County councilmembers pandered to the “not in my backyard mentality,” introducing a moratorium on farm breweries. After 18 months of planning and expense, AleCraft Brewery was forced to relocate their planned farm brewery, complete with hop farm, biergarten, and gastro pub across the border to Railroad, Pennsylvania. Sadly, they have also chosen to move their primary 5,000 sf, seven barrel production facility to Pennsylvania as well. This is a huge loss for Harford County and Maryland craft beer, but apparently a victory for an irritable neighbor.
With the pandemic in our rear view mirror, it is a blissful season to reacquaint ourselves with beer festivals like the Baltimore Craft Beer Festival in Canton. Over fifty breweries were in attendance to share their tantalizing creations. It was also an opportunity to sample tasty offerings from up and coming breweries like Joyhound Beer and Abbeywood Brewing, while rediscovering some old favorites like Oliver Brewing. This was not the first festival of the year, but definitely the place to be for a vast range of styles from the largest collection of Maryland brewers assembled since COVID struck. Kudos to Abby Cassarella, Jim Bauckman, Kevin Atticks and the whole crew at the Brewer’s Association of Maryland for putting on another exceptional event!
Pub Dog Brewing was in fine form at the festival, showing off a brilliant Vermont style IPA that kept fans wanting more. This was celebratory as friend and owner George Humbert was eager to share how busy he has been now that he re-opened Pub Dog Pizza & Drafthouse in Columbia, nearly two years after the gas explosion that closed the pub. The gourmet pizza is as good as you remember and the beer is sublime. A grateful crowd lined the block in March to welcome Pub Dog back to the neighborhood.
Another anticipated opening, Burnish Beer Company was also met with much fanfare in late October. Randy Mills, former co-owner and brewer at RaR Brewing in Cambridge created a destination in Salisbury that welcomes thirsty beer travelers year round. In addition to the delicious food options, a cocktail and wine menu is available for the folks that may not have come over to the brew side of things just yet. After two years in planning, a global pandemic could not stop Mills on this most welcome endeavor.
Crooked Crab Brewing in Odenton announced they are expanding operations at Telegraph Road. The expansion will be completed in 2022, nearly doubling the size of the brewery to 15,000 sf. Crooked Crab has certainly garnered a vast following with staples like Haze for Daze and seasonal Vespa Werewolf. Craft beer drinkers are excited by the news and intrigued by the possible expanded offerings once the construction is finished.
This heartwarming news is only tempered by the loss of an Eastern Shore brewery- Backshore Brewing (formerly known as Shorebilly), and the legendary Wharf Rat in Fells Point. In a tearful video message, Uncle Nate of Backshore informed patrons that owner Danny Robinson has decided to close the brewery at the end of November 2021. After pivoting to tea-based alcohol production in 2015 for beach goers, Robinson expanded his footprint to several others states including Florida. This closure comes as a surprise to many, although Uncle Nate has promised to try and buy the brand to continue operations on the shore.
Farther north in Baltimore, the Wharf Rat permanently closed on November 6, 2021. It was the founding home of Oliver Brewing before both the brewery and Pratt Street were sold to an outside investor. For more than 30 years the Wharf Rat was Baltimore’s favorite place for locals, overflowing with history. The English ambiance and malty ales transported patrons back to the Age of Sail when English vessels were moored in the harbor and offloading cargo on the docks. The Wharf Rat was sold at auction for nearly one million dollars in October with the buyer remaining anonymous- for now.
In case you missed it, the Pinks Boots Society Greater Maryland Chapter collaborated on a decadent new brew. Tit’s Up is a New England Style India Pale Lager in honor of breast cancer awareness month. This collaboration between Checkerspot Brewing, DuClaw Brewing and TenEyck Brewing Company reminds women to stand strong in the face of adversity. Participating breweries as well as several regional package stores have this consequential brew on shelves now. Don’t miss out!
In other collaboration news, I am thrilled to announce the latest historical collaboration between myself and Judy Neff of Checkerspot. Admiral Buck is launching on Thanksgiving eve! Admiral Buck is a recreation of late 19th century imperial Bock from the brewery of Edward Stiefel. It is aged in barrels provided by USN, Ret. Scott Sanders, Rear Admiral of Tobacco Barn Distillery. Mark your calendars and make a trip to the brewery on November 24th where I will be giving a talk on the full history of the beer and brewing in the 1800’s. Judy and I will be sharing other tantalizing tidbits about upcoming collaborations that you won’t want to miss! Don’t forget to grab a couple of bottles of Admiral Buck, a once in a lifetime historical brew to share at Thanksgiving!
What is in store for craft beer lovers at the new brewery breaking ground in Queen Anne’s County?
Sunday marked the official groundbreaking of a new brewery in Queen Anne’s County- Ten Eyck. The name is familial, drawn from founder and brewmaster Nicki Sener and her father, affectionately known as “Gangster Ten Eyck”. The Ten Eyck family emigrated from the Netherlands during the Colonial era and planted roots throughout what eventually became the United States of America. Etymologically, it is derived from the Dutch and translated as ‘under the oak’ or ‘lives at the oak’. Charming most certainly, but not the most interesting aspect of this new brewery.
It is the women behind the brewery that provide the most
intriguing story behind this venture- veterans and first responders. Nicki
Sener is not only the founder but both a veteran and a first responder (law
enforcement). Sharon Horgan and Shayne Sewell both served in the Air Force
along with Michelle (Mo) and Jennifer Barrett. Jessica Hammond Graf coached
women’s rugby at the Naval Academy, while she and her wife Yancy Hammond Graf both
played for USA Women’s Rugby. What brought them together? Rugby and craft beer,
and a common set of experiences. It was actually
Yancy that first delved into mash tun of homebrewing while playing rugby, and
from that point forward it became an integral part of the group dynamic. Although quite talented, Yancy has since
passed the mash paddle off to Nicki, and for good reason,
“It was easy to believe in the vision of Ten Eyck, because we enjoy the creativity that emanates from this woman.” Yancy Hammond Graf, speaking of founder Nicki Sener.
If you hadn’t guessed by now, these women are close- they
not only support one another, but perhaps more importantly build and invest in
each other. They champion strengths while helping buttress the gaps. They are a
united front, one that not only understands the magic of teamwork, but the essential
role of allowing individual character to shine.
The brewery is situated on a patch of land ideally suited for local patrons and travelers. Ten Eyck is just off of Grange Hall Road and Rte. 213, within spitting distance of Route 50 (Blue Star Memorial Highway or Ocean Gateway- you choose.) The location also happens to be directly across from Chesapeake College and the nearest gas station. Between beach goers and the college crowd, foot traffic should not be a problem for Ten Eyck no matter the time of year. The 4,244 sf facility will house a 10 bbl system from Oregon, with three 10 bbl bright tanks and a 20 bbl fermenter. Foeders are also in route. For those of you unfamiliar, they were created predominantly for wine although other craft creations from spirits to beer have incorporated these enormous wooden vats in the maturation process. The high liquid to wood ratio provides a perfect environment for the beer to develop, while imparting oak, vanilla, and other mellow characteristics into the alcohol without threat of acidification that is often a product of smaller barrel ageing. The vast height of the vessel allows for greater capacity with a smaller footprint than standard barrels. Lagers and stouts are ideal for Foeders, and if dedicated- can make a particularly sublime sour.
The taproom will have 12 taps of myriad styles. The goal is
to offer a little bit of everything to the consumer from lagers, to IPA’s to
sours. For the non-beer drinkers they are also crafting both soda and cider. There
will not be a full kitchen, so food options include a picnic lunch, or
available food trucks. Ten Eyck will have a full bier garden, complete with dog
pools for your waggy-tailed quadruped, and perhaps a hitching post for your
thoroughbred. They have literally thought of everything!
I have sampled Ten Eyck’s offerings before, but on a 94
degree day filled with bright sun I was curious how my opinion and my palate
might be informed. I will begin with the one thing I rarely drink- cider. It
was quite perfect for such a warm afternoon. The blueberries and blackberries
were all locally grown and handpicked, lending themselves to a lingering and immensely
refreshing mouthful of bright, full flavors that would have been lost in mass
harvested berries, but were not overpowering.
The Blackberry Rye IPA offered a similar profile in that it
was fully flavored, yet impressively balanced between the hop profile and the
expected bite of the rye. My favorite
however was the Tail Dragger IPA. This little beauty was named after Hanna, who
not surprisingly is a pilot who was gracious enough to actually wear a t-shirt
with her plane imprinted upon it. This cunning craft was a merger of Galaxy and
Citra hops, producing an IPA that brought forth every nuance of malt underneath
the hop profile that was not at all overpowering, but brilliantly complex.
The brewery is slated to open no later than January 2020, although they are hoping for an October debut. This remarkable group of women are building something incredible together…..stay tuned and don’t forget to thank them for their service!
It was Grand Opening Weekend at Full Tilt Brewing, and what a journey it has been to open these doors!
It has been a long time coming, and the day has finally arrived…the day Full Tilt Brewing celebrated the Grand Opening of their very own brewery. The journey has not been an easy one, in fact it would have dissuaded far less persistent souls. Persistent- a word that only just begins to describe Dan Baumiller and Nick Fertig, co-founders of Full Tilt Brewing.
In 2012 the lifelong friends and homebrewers took the plunge into the industry and began contract brewing out of Peabody Heights. The two faced myriad challenges from scheduling difficulties to limits on yeast choices, and an inability to produce anything less than 75 bbl batches, effectively killing their opportunity to produce small batch and seasonal brews. The logical choice was to open their own brewery once they achieved name recognition to support it. This was a wise plan, particularly in a rapidly expanding craft brewing hub like Maryland. Name recognition in Baltimore came not only from their regular lineup that included Baltimore Pale Ale, Hops the Cat IPA (affectionately named after Fertig’s cat Hops who has since passed on- and yes he has a dog named Barley) and a Memorial Pilsner honoring our nation’s veterans, but a genius endeavor that helped save an iconic Baltimore institution called Berger Cookie. The creation of the Berger Cookie Stout not only helped prevent Berger Cookie from closing its doors- it helped elevate the brand in Baltimore. It was finally time to open their own brewery.
Things would not transpire as planned however. A few false starts-including a potential Towson brewpub delayed their plans for a couple of years. As the saying goes, “good things come to those who wait.” Undeterred, Baumiller and Fertig forged ahead eventually settling on a simply delightful location in the Govans neighborhood of Baltimore on York Road at Bellona Ave in the nearly century old Accelerator Building. The exterior is inviting with massive glass bay doors that will open in summer weather. The interior is well laid out, and the exposed brick walls with Hops the Cat and other ‘tilted’ frescoes painted upon them provide a comfortable, cool and welcoming ambience for the taproom.
The brewery is equipped with a 15 bbl brewhouse, two 30 bbl and two 15 bbl fermenters and cold storage. This will allow for a variety of small batch and one offs that will only be available in the taproom. At the helm of brewing operations is veteran brewer Brian Smith, formerly of Lancaster, Beltway, DuClaw, Pub Dog and Flying Dog. The search wasn’t easy as several candidate interviews were conducted in hopes of finding the right balance between talent and temperament. Smith fit the bill perfectly. The plan is to produce around 1,000 to 1,500 bbls out of the new brewery while maintaining the contract with Peabody Heights. This allows them to produce strictly small batch special, seasonal, and collaborative brews at the new facility, while leaving the large scale production brews like their Pale Ale at Peabody– embracing the best of both worlds. This allows for the flexibility they craved but were denied. Now they could quite literally have something new every single week if they chose to. They finally get to work on their own schedule instead of someone else’s and that by itself is liberating.
They have a full beer, wine, and liquor license although they only plan to carry beer. Currently they have a near complete lineup of Full Tilt products on tap including Hops the Cat IPA, Port of Baltimore Baltic Porter, Better Dan Red IPA, Memorial Pils, Govans Blood Orange Gose, and more along with a few guest brews from RaR, Hysteria, Barley & Hops, and Atlas. In part this is a precursor of what is to come in the form of collaborations- notably Atlas, in addition to a host of others already on the calendar. They have a barrel ageing program in the works using local whiskey barrels from Baltimore Spirits Company.
Like so many Baltimore breweries of the past, Full Tilt has quickly become part of the fabric of the Govans community. They technically opened in December of 2018 before they were brewing on premises, but they already have a host of regulars who consider Full Tilt this their local neighborhood brewery. The food offerings are plentiful with Rolling Grillproviding food four days a week, a variety of food trucks scattered throughout the week, and a Wendy’s right across the street for the cravings of fast food lovers. The location is ideally situated to serve the residents including Steve Jones of Oliver Brewing fame who stops in often with the whole family to enjoy a brew and a meal. This truly is a family friendly place where children are welcome, and there is much to entertain them from Shuffle Board to Skee Ball to Galaga. Adults can partake of those games in addition to catching sports on the multiple big screens, or enjoying the talented live bands that play on the weekends. Saturday crowds were treated to the group That’s What She Said, who ably covered an array of familiar songs, and serenaded Nick with Happy Birthday. Yes the grand opening celebration on March 23rd also happened to be Nick Fertig’s 35th Birthday, and what a celebration it was!
Both Baumiller and Fertig have families to support, Nick and
his wife have a beautiful 6 month old son named Max (subconsciously named after
Hops the Cat who was formerly known as Max); Dan and his wife have two
beautiful children and a third on the way in May. Both fathers want to see their
children enter into what is now the family business- brewing. They will have
quite a legacy to pass along with a few hard earned lessons along the way.
They faced numerous challenges on their journey to opening
the brewery, and when I asked what they would change if they could, I received two
Nothing because it brought us to where we are today.
To aim for a smaller retail space to house the brewery right out of the box instead of thinking a large production brewery was the best option.
For now they are focusing on the fact that they have waited their whole lives for this moment and it has finally arrived. Make no mistake it is hard work, and both are keeping their day jobs while Full Tilt finds its footing. They have made it this far because they never gave up. Under no circumstances would they be deterred from pursuing their dream…
“Right now we are living our dream, and if more people come out to our brewery, it will be that much better!”
Dan Baumiller, co-founder Full Tilt Brewing
As I drove away Queen:
“We are the Champions” was playing on
the radio and I found myself thinking yes, these men certainly have paid their
dues time after time….. Now I am just happy to be able to give them a hearty
congratulations that was so long coming.
A behind the scenes look at the middle tier with Legend Erin Tyler.
Perhaps too often I profile only one part of the brewing
industry- the breweries. On Saturday I was afforded the opportunity to sit down
with Erin Tyler, General Manager of Legends Limited Distributing to examine the
‘middle tier’ of the industry while enjoying a beer at Mahaffey’s. Erin got her start in the industry on the retail
side working in restaurants. In 2005 she made the transition to the middle tier
at Legends Limited. A naturally
gregarious person that enjoys interacting with people, sales married perfectly
with her background in craft beer, wine and spirits.
Legends Limited was founded by Pat and Sherri Casey in 1994
when they became frustrated by the lack of reputable distributors for their
import alcoholic beverage brands. Yes, to clarify Legends started because of imports-
not because of craft as it hadn’t really taken off at the time. Craft would
soon follow. They opened in the Natty Boh tower at the same time Brimstone Brewing
was in residence. When Erin began at Legends they were extremely small- only nine
employees. With an unprecedented thirst for knowledge and ever inquisitive,
Erin absorbed everything she could from her accounts and the specialists behind
the bar/counter like Casey at Max’s Taphouse, Robert from State Line, and Randy
from Whole Foods. This was invaluable and helped catapult Erin up the ranks at
Legends. As she learned everything she could to maximize her potential, Pat and
Sherri Casey sold Legends to a larger family of distributors in 2009, Sheehan Family
Companies, a distribution company founded in 1898. This coincided with the
rapid proliferation in craft breweries across the country and shifted the focus
to specializing in craft and imports. Legends never distributed macro products
like Budweiser, remaining dedicated to the craft/import side, and this
continued under the new ownership.
Today Legends has eighty five employees, and distributes
over forty craft beer brands. They landed five Maryland breweries including
Union, RaR, Manor Hill, Oliver Brewing, and Burley Oak. As Erin noted- they are
not brand collectors but work specifically with suppliers that fit well with
their portfolio. The approach is not to sign breweries unless they can market and
place the products with a full devotion of resources. In fact Erin made her
opinion quite clear:
“New breweries should self-distribute to learn the ins and outs of
distribution, before signing with a distributor.”
Sage advice, and unexpected from the distribution side- but
that is what sets Legends apart from other distributors. Their territory covers
all of Maryland and Washington D.C. In
2018 they added 20,000 sf of warehouse space to bring the total to 70, 000 sf
of temperature controlled warehouse, complete with cold boxes for all
kegs. This is one of the most critical
components for breweries when it comes to choosing a distributor- temperature
control to maintain the freshness and quality of the beer. Along with that they
hired a new warehouse manager and operations team to change the layout and
maximize space and efficiency. Legends is truly a ‘partner’ with their
suppliers as they co-op everything: printing (they have an in-house printer),
tap handles, POS, glasses, etc. Erin’s sales team is extremely well trained and
highly respected for their craft beer/wine/spirits knowledge. This is one of the
reasons the relationships Legends maintains with their suppliers is so strong,
and why there is little turn over in her sales team. In addition, the company benefits
are numerous and generous, from the health insurance to the tuition
reimbursement, to the sixteen paid hours of leave for volunteer activities.
This is an family-oriented operation, and that is exactly how Erin describes
her team- a family, and one she is extremely reluctant to ever consider leaving.
Erin is content at Legends, enjoying the challenges brought on a daily basis from trucks breaking down to beer not coming in when a big event is on tap. She never asks her team to do anything she herself would not do, which has her doing a bit of everything- and she revels in this. There is always quite a lot happening, but she never lets her team lose focus- they need to collaborate and work together to make sure that at the end of the day the customers and suppliers are happy. This is the true end game of the middle tier, and Legends has mastered this. The quality of her team is a large part of the success, but so is consumer education (which her team engages in regularly), continuing education for her employees to learn about new products (and the push to work with the growing population of craft distilleries), and a willingness to adapt their models to the ever-changing climate- whether that be changes in consumer buying or changes in legislation. When queried about the slate of proposed alcoholic beverage bills on the table in the legislature her answer was simple- we have adapted before and will do so again whatever may come.
The recent host of craft breweries that have sold to AB-InBev and Constellation, has required a bit of flexibility on Legend’s part to navigate these uncharted waters. A sale of rare, premium spirits a few years ago required an IT intervention to add the extra digit (five instead of four) in the cost line to log the product in the system. No matter the challenges Legends adapts and one thing remains immovable: they strictly adhere to guidelines governing industry practices, and all reps are extremely well versed in each facet. Erin is very proud of this and this is why they have such a stellar reputation in the craft industry. In addition to this being policy- they are experts at understanding the products, retail spaces, availability of shelf space and refrigeration, and the market. They do their homework.
This is really the story of Erin and of Legends and how the
services they provide cannot be replicated. Whether it be a draft technician- a
trade skill that so many people don’t know or utilize anymore, the Micromatic and
other industry training classes employees participate in regularly, the BJCP manual
used to train all salespeople, or the fact that they consider their most
valuable assets at to be human capital…this is a one of a kind operation. Erin
Tyler is also one of a kind. She is the only certified cicerone at her company,
although the parent company has a master cicerone on staff, and provides
funding for employees to complete cicerone certification.
Erin is also one of the very few women in the country heading a distribution house. She states that she has encountered very little pushback, and her breadth of knowledge allays any concerns a supplier or retail establishment could drum up. Her reputation precedes her. She does acknowledge that things might have been different if she had signed with a macro distributor. The different establishments she would have interacted with might have tipped the balance in a less than favorable way for her and her career. Erin sees more diversity in the industry now than ever before, and predicts an expanded presence in all tiers. She actively works to bring women in contact with craft beer as a co-founder of the Baltimore Beer Babes, and has helped introduce consumers from all backgrounds to the wonders of craft beverages. This is the industry, the craft industry (whether beer, wine or spirits) and it is her favorite part of the job, working with people- because as a whole they are really good people. This is also where she reminds me that she met her best friend Alice Kistner, owner of Mahaffey’s because of this industry. Years ago when Erin was just a sales rep and Mahaffey’s was one of her clients (when Wayne still owned it) Alice walked in to apply for a job. That was at the beginning of a wonderful and lifelong friendship that has continued to solidify to this day, and even includes annual tropical vacations.
What does the future hold for Erin and Legends? Personally,
she will finish the MBA she has been pursuing at University of Baltimore, and
travel. Travelling affords time to completely detach (no cell service) and immerse
herself in something entirely new. Croatia was restorative, and stunningly
beautiful, while Estonia revealed a burgeoning craft brewing world filled with unexpected
and delicious IPA’s. Kosovo, Macedonia, and Albania are next on the itinerary. As
for Legends? The focus will shift to a very proactive approach since the last
few years have been reactive with the growth of the market. Spending time on
strategic/long term planning is priority as Erin wants Legends to be the best
specialty beverage distributor in the state in five years. Erin also wants to
be the person behind the great breakthrough in craft beer distribution…stay
tuned. One thing is certain, she is not leaving Legends:
“I can’t imagine
doing anything else- they are my family!”
They are very lucky to have her. Unfailingly Erin operates
in the best interest of her suppliers the way she operates in the best
interests of her employees, reminding me- “without them where would we be?” I
would add to that…without Erin where would Legends be? There is no question
they are far better positioned because of her, as are all of their partners
from suppliers to retail shops.
After nearly three hours spent on the intricacies of the business,
Erin left me with a few golden nuggets to get excited about;
Union Craft Brewing’s release of a new year round IPA- Divine (the name suits it perfectly)
Firestone Walker’s release of Rosalee
Oskar Blues Guns n’ Rosés Ale
Better Wine Company Nitro Rosé in cans
They all sound intriguing! So put on a little David Bowie,
or just watch Labyrinth and take a
sip of that delightful craft beverage and be grateful Erin and Legends are here
in Maryland to deliver it to you- always fresh!
Baltimore, MD (January 9th, 2019)—The Local Oyster Stout, an 8-minute short documentary about the collaboration between a brewery, an oyster
farm, and a shucker that led to Maryland’s first farm-to-table oyster stout beer, will premiere Monday, January 14th, 2019, at 9 am EST at the following link: https://vimeo.com/310463755
The short film chronicles the historical pairing of oysters and stouts, specifically through photographs and advertising from the Guinness Brewery’s Storehouse archives, before turning its attention to a collaborative
approach to the oyster stout beer style taking place in Baltimore, MD.
Brewed by Waverly Brewing Company, in collaboration with True Chesapeake Oyster Company and The Local Oyster restaurant, the Local Oyster Stout is Maryland’s first beer to source its oysters entirely from within
the state, a fact recognized by Sen. Ben Cardin on Opening Day for the Baltimore Orioles in 2016.
Such practices chart a future for sustainability in the Chesapeake Bay through the promotion of ethical aquaculture actively contributing to the health of the watershed, alongside innovative strategies to bring
small businesses together.
Directed and produced by Sincerely Visual, a video collective of Baltimore filmmakers Mark Burchick, Jena Richardson, and Kyle Deitz, The Local Oyster Stout premiered at the Life Sciences Film Festival
in the Czech Republic, followed by an Opening Night Screening for the Water Docs Film Festival in Toronto, Canada, regional recognition at the Philadelphia Environmental Film Festival and Chesapeake Film Festival, and which concluded its festival run at the
British Documentary Film Festival in London, England this past December.
“The Local Oyster Stout hopes to
bridge our passion for life on the water and drinking craft beer into a captivating story to share with those who care about the environment,” says Mark Burchick, co-director on the film. “We couldn’t have made this film without that a-ha moment, hanging out
at Waverly Brewing Company, looking up at the chalkboard, and seeing a beer with live oysters in it! We had to tell its story.”
Mark Burchick is a freelance filmmaker, owner of Sincerely Visual, and Multimedia Technician for Towson University. Not only did he shuck his first oyster during the making of this film, but he also had to
visit his first emergency room after burying the shucking knife into his left hand.
Jena Richardson is a Baltimore-based filmmaker currently studying for her MFA at Vermont College of Fine Arts, an artist-in-residence at Towson University, and a self-professed foodie. Her work has taken
her from the sets of award winning television and films all the way to the Obama White House. Her previous film “Dear Country,” which covered the historic Women’s March of 2017, was recognized in film festivals at home and internationally.