Patrick and Eric grew up spending summers at a lakeside community in rural New England.  At the age of 10, they devised their first business.  They swiped all the fruit from their kitchens, threw it in a blender, and planned to sell the  resulting drink from Patrick's boat.  Unfortunately, some "Juice Guys" from Nantucket beat them to the market with this idea.  

About twenty years later, Eric and Patrick are still pursuing the concept of producing the best tasting beverages available, although their medium has matured to craft beer.  They apply experimental strategies to reproduce a myriad of traditional ales and lagers.

Patrick majored in Hospitality Management and honed his palate through intensive wine sommelier studies.  He is currently researching his family's strong ties with the brewing industry, including his grandfather, who owned a distributorship in Milwaukee, and a great grandfather who immigrated from Germany and became one of America's great early Brewmasters.

Prior to Prohibition, Patrick's great-great-grandfather, Luis Kuhn, made a career as the Brewmaster of New England's largest brewing concern, the Springfield Breweries Company, where he worked for Dr. Seuss' father.  At the turn of the 20th century, this pioneering Massachusetts brewer travelled to Baden Baden, Germany with ten barrels of his finest Tivoli Ale to compete in one of the most prestigious international brewing competitions in history.  His beer earned the "best in show" gold medal, bringing tremendous respect for American brewing, and giving rise to the popularity of Gold Medal Tivoli Ale back in the United States.  For decades, the famous Gold Medal Tivoli Ale was a favorite among beer drinkers in the Northeast. Some of Patrick's great-grandfather's brewing notes are meticulously preserved, and we have used them to recreate some old-American style beer recipes.  

In February, 2010, after nearly five years of selling craft beer in New York City, Patrick will take his brewing talent to a new level when he enrolls in Siebel Institute's renowned World Brewer Academy Master Brewer Program in Chicago and Munich.

Eric learned the art of brewing while studying in Australia from brewer extraordinaire, David Crawford, at his sheep station, Hardywood Park.  Upon returning to the States, Eric invested in his own home brewing equipment, landed a brewers apprenticeship at a small brewery in North Carolina, and served as the beverage director at a beer bar. His senior thesis on the Economic History of America's Brewing Industry was published in Davidson College's alumni magazine.

In 2006, Eric had the opportunity to spend time in Germany studying the brewing practices of some of the world's most extraordinary breweries in Kelheim and Bamberg.