I think we’ve refined the process significantly, but it’s the same goal-super low bitterness, super juicy. In my memory it’s still the same-soft, citrusy, hazy, vibrant, juicy, crushable. How close was that Whirlpool to the Whirlpool we all know and love now? We finally kegged it up, and it sold out faster than any other beer that we had ever made. He said, Let’s try this out, see how it goes, and we almost forgot about this tank in the corner. And one of the first hoppy beers we brewed was Whirlpool. He had experience at a variety of breweries including Treehouse, and he just came and that was really the beginning of our hoppy program. And we hired Joe, who is still our head brewer. It was the shift to stainless steel fermenters, and being able to put more hops in our beer. What was the breakthrough, the tipping point? You can’t get away with it, especially with hops. That was one reason, and the other reason was that we had plastic fermenters and it’s really impossible to do great quality control with plastic fermenters. No hoppy beers-there were a lot on the market, but let’s be honest, we had tasted delicious stuff from Avery and Stone, and we didn’t have the confidence that we could brew a great hoppy beer. So it had to have habanero peppers, or green tea and honey. The original Night Shift idea was everything, shifted. What was the original idea behind Night Shift? In addition to enjoying all the samples, we used the opportunity to trace Night Shift’s growth over the past decade. We headed to Everett for a one-on-one with Co-Founder Michael Oxton, who toured us through a crush of drafts and cans, from the standout Pride pale ale pouring at the time to their Berry Blast Hoot Louder, an 8% seltzer that’s both vicious and delicious.
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