Alejandro Garcia

Seattle-Tacoma

“I started working in beer and wine 10 or 12 years ago at the retail level, and then I got into beer sales and I made a lot of contacts, and I was like, I'd rather be on the production side. Sales is tricky, and production is head down, nose to the ground, working. You see results at the end of every day. You're creating an excellent product that everybody loves.

My favorite thing about working here is the beer. And it's not just the drinking aspect of it. I'm learning the recipe, how long it takes to brew, the temperature, every little aspect of the beer that goes into making it the superior product that it is. When they pull out a different style of beer from a different brewery, I'm like, I bet I know how to make that.

My dad always worked in restaurants and hotels, and he started running a family restaurant in Oklahoma. I would drive up in the summers and work for him, and everybody thought, ‘Oh, you're working for your dad so you're not going to have to do anything.’ But my dad had me there from seven in the morning until 11 at night. Bussing tables, washing pots and pans, cleaning the restaurant, whatever he needed me to do, and that was the real first job that I had. He taught me, you know, don't ask questions. Just do your job.”

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