It’s 1993 and Rob Tod had recently graduated from Middlebury College. While deciding whether to go back to school for geology or do something else, he takes a temporary job as a keg washer at Otter Creek brewing. Two days later, he knows that his time in brewing won’t be so temporary.
Over the course of that year, Rob learns the fundamental skills of the brewing trade: brewing, bottling, kegging, and more. He’s also introduced, by his co-workers, to an array of beers he’d never had before—most notably Belgian-style beers.
Cut to the fateful evening when Rob decided to try a Belgian-style witbier called Celis White. Created by Pierre Celis—a fabled brewer who single-handedly brought the witbier style back from the dead in his hometown of Hoegaarden, Belgium—the beer sparked something in Rob. First, he thought that it tasted odd. Unexpected. Then, after more consideration (and another Celis White or two) Rob’s mind changed. He was captivated by how the beer’s spice profile blended so seamlessly into the notes of citrus and clove created by the yeast. How the beer’s pillowy mouthfeel formed a counterpoint to its refreshingly dry finish. How it was both complex and drinkable. It was a new experience with beer.
For Rob, an idea was sparked, a passion even. To give people new experiences with beer.