Beer Infinity Beer, Brewing & Beyond
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Things are still looking good for Blue Corn. A couple months ago, I posted an article about the Challenge to Blue Corn’s Future. I wrote about a great craft beer-centric manager leaving the restaurant/brewery, and the huge void that would remain, unless his replacement was up to the task of keeping craft beer a priority. In the restaurant and brewery business, sometimes food sales can take precedence, and even beer brewed in-house can take a backseat to the bottom line. A manager has a lot of influence on beer’s prominence, and ultimately its place in the brewpub. I wanted to know exactly what was in store for the future of craft beer at one of my favorite local haunts, and so I sat down and had a beer with Randy Ropek, the new manager of Blue Corn Brewery. DSBC: Where did you work before Blue Corn? Ropek: I’ve worked eight years with Santa Fe Dining. I spent eight years at Rio Chama, and then I left for about 3 and a half years where I worked for Vinaigrette, but I’ve been back for ab … |
Source: NM Dark Side Brew Crew
Read the full article here.
