There's an awful lot of fun that can happen with brewing on a small batch system. And when you have the resources of one of the country’s biggest brewing companies behind you, the possibilities are limitless. 

 

That’s the situation this week’s guest enjoys. Megan Parisi has been with the Boston Beer Company for several years now, specifically working at the company’s Samuel Adams Boston brewery in Jamaica Plain. While heading up the small brewery there, she was able to experiment and do research and development on all manners of styles including some that wound up getting a full commercial release, including the brewery’s New England IPA. 

 

When it came time for Boston Beer to open its new brewery and taproom in Faneuil Hall, Parisi was the obvious brewer for the job. She has had experiencing opening up breweries from the ground up, including Bluejacket in Washington, D.C., Wormtown Brewing in Worcester, Massachusetts, and Sam Adams new, smaller, Cincinnati facility.  

 

In this interview, Parisi and host John Holl talk about recipe development, brewing in front of the public, the value of beer education, and the relationship between beer and art. 

 

The interview was recorded at the new brewery and taproom, just hours before it officially opened to the public. And since it’s not only a fully functional brewery but also a really wonderful showpiece, Holl started off by asking Parisi about the specific specs of the brewery. 

 

Enjoy the Conversation.

For more Drink Beer, Think Beer or to check out Beer Edge: The Newsletter for Beer Professionals, follow us on Twitter @thebeeredge and subscribe to our beer industry focused newsletter. There is more information, articles, and engaging content at Beer Edge.