Same idea, you know, settling just happens much quicker on the centrifuge. So we're able to drop those out in the tank and then spin them out in the centrifuge. So forming groups of yeast cells, which drop out much quicker.

So even on like a hazy beer, we want to crash it down to 30 because what you'll - that promotes yeast flocculation. Without further ado, here's my conversation with Aaron Moberger.Īaron Moberger: 10:24 Yeah, because temperature, you know, a lower temperature and how long we keep there is really a good predictor of stability, and a critical point that we're concerned with. Now, as you'll hear in the background, this was recorded at one of the ESOP organization conferences and although we strive to bring better audio quality, I do think the background noise has the ability to show you the excitement that goes on at these conferences and therefore you won't find it too distracting is my hope. It's a great beer maker and Aaron is going to share some of the processes that go into making beer, how they choose products and flavors, and also how being an employee owned company adds to the magic that is Harpoon Brewery. Harpoon Brewery is a great example of an employee owned company. There's been a lot of talk since then about the sustainability of ESOPs generally, as well as specifically in the craft brewery field, so I thought it'd be a good time for us to go to our archives and bring back the interview we had done in 2018 with Aaron Moberger of Harpoon Brewery.

In November, 2019 New Belgium Brewery made big news in the employee ownership and ESOP communities when it announced that it was being sold to an international conglomerate. My name is Bret Keisling and as it says on my business cards, I'm a passionate advocate for employee ownership.

Harpoon fest windsor vt summer 2019