“A garden path,” we once wrote, “is an indirect way to get from Point A to Point B. It’s the scenic route that, more likely than not, leads you somewhere unexpected.” The path that brought us to Skagit Valley, to our present site, and to the point where we are now nearly ready to release our first beers, has done exactly that. When we began our journey almost two years ago, it was just two of us: Amber and Ron, with a very raw vision of what we hoped to achieve. As we progressed along our path, others joined us, helping us to expand and refine our vision and to navigate unanticipated obstacles. The team that now comprises Garden Path Fermentation consists of nine incredibly talented individuals, with diverse backgrounds and perspectives and an incredibly broad range of talents, many of which we had no idea we needed when we started, but which we now find it nearly impossible to imagine ourselves without. Each has been an integral part of what Garden Path Fermentation has become.
Among these immensely talented and seemingly indispensable individuals is Jacob Grisham, who joined us back in January, first drawing on his prior experience as a general contractor to serve as project lead during our buildout, transforming an ultra-bland industrial space into a warm, welcoming tasting room and bottle shop that vastly exceeds anything we could have envisioned on our own. Jacob’s contributions have continued well beyond buildout, however–not only building things and ensuring that all of our equipment continues to function, but also drawing on his cidermaking background to jump in on the production side, using his chef’s instincts to help with creative contributions, and serving as a major organizing force within our overall operation. Now, as we transition to the next phase of our operation, we are delighted to announce that Jacob will be taking on an even greater role, serving as Garden Path Fermentation’s new Operations Lead, which means, essentially, that he’ll be responsible for ensuring that everything that needs to get done gets done and helping to come up with creative ways to improve on what we do. We can’t wait to see what he’ll do in this capacity.
Also joining us back in January was Matthew Edwards. Matthew came to us with extensive brewery experience, particularly on the production side (which we knew about), and a knack for woodworking and carpentry (which we did not). Matthew put in countless hours during buildout, sanding and staining our shelves, tables, benches, counters, and bar and assisting with whatever else needed to be done. Once production began, Matthew immediately stepped in in that area as well, helping to set schedules; source ingredients, equipment, and supplies; establish standard operating procedures; and generally oversee production. Once we have an established farm of our own, Matthew’s long-term ambition is to shift his focus to the agricultural side of the operation, but in the meantime, his obvious experience and leadership on the production side makes him a natural fit to serve as Garden Path Fermentation’s Production Lead.
As Matthew and Jacob take on expanded roles, however, we’re sorry to say that another two key members of the Garden Path family, Lead Fermentationist Jason Hansen, and Beertender/Retail Wine Specialist Scout Caldwell will soon be leaving Skagit Valley to make their way to the more urban allure of Portland and, in so doing, leaving their current roles at Garden Path. Rural life isn’t everyone’s cup of tea (or pint of beer), and we wish them the very best in their future endeavors.
Jason and Scout joined our project early on, well before we had a site for the brewery, and their contributions over the past year and a half have been immense. Jason has overseen our fermentation program up until this point, developing all of our recipes, overseeing our first blends, and creating fermentation and packaging SOPs. Even before we had a location, however, he spent over a year developing our Skagitonian yeast culture: curating, cultivating, and continually propping up our small spontaneous and flora-based samples, choosing the most efficient and flavorful, combining them and keeping them alive, and, ultimately, creating the wonderful, active community of microorganisms that comprise the Garden Path house culture. His imprint will be on our fermentations for as long as we’re brewing.
Scout’s imprint is also (literally) all over our tasting room. The mural on the wall? Scout’s. All the art? Scout’s. All the plants? All the decor? The wine program? Thank Scout for those. She’s worked tirelessly to make our tasting room warm, homey, and welcoming, both in appearance and in practice. Scout is also hard at work on the labels for our first packaged beers, which we can’t wait to tell you about.
Both Jason and Scout will continue to serve as off-site consultants and members of our advisory board but, unfortunately, as of this week, Jason will no longer be involved in onsite day-to-day activity and Scout will be working her final tasting room shift this Saturday, July 14. We will miss them.
In addition to the transitions above, we’ve had some organizational changes on the Agricultural side of our operation, as well. When Saul Phillips joined us as Lead Agriculturalist, our intent was to build our brewery/winery/cidery/meadery on an active farm. Unfortunately, as you already know if you’ve been following our journey, several attempts to do this did not pan out and after some time had passed, we were a little concerned about whether we’d have enough to keep Saul busy until we found a farm to call our own. We knew, though, that our friends at Skagit Valley Malting were looking for someone with a strong agriculture and bioscience background to oversee their quality assurance, so we made the appropriate introductions and suggested that perhaps Saul could step in on a temporary basis, while we continued to search for a suitable agricultural site. Now, after having thrived in this role for over a year, Saul has become an integral part of the Skagit Valley Malting team, which also works out pretty well for us, given that Skagit Valley Malting supplies us with all of our brewing malt. It does, however, mean that Saul’s time to assist more directly with our project is somewhat more limited than it was when he first signed on. Though Saul will continue to serve as highly valued member of our team, including helping out occasionally behind the bar in our tasting room, the role of Lead Agriculturalist will no longer exist as such, with the responsibilities attached to it instead be shared among members of our Ag team, currently consisting of Saul, Matthew, and Jacob.
On the production and fermentation side, Sam Hutchens, who also joined our team in January, will soon return from his annual fishing trip to Alaska to help out Matthew, Jacob, and Co-Creator/Chief Ron Extract, who, in Jason’s absence, hopes to take on more of a hands-on role.
And in the tasting room, once Scout leaves us, front of house guru Cris Sanchez and Co-Creator/Chief Amber Watts may be putting in some extra hours to help make up for her absence, with a bit of help from Ron, Saul, and Matthew, but you may soon see a few new faces as well. Of course, the appropriate introductions will follow when the time is right.