“I have enjoyed my twenty-eight years working here and building a first class brewing company from idea to reality. “This is a big transition for the company and for me, but it feels like the right thing at the right time,” says Doyle. No other changes in the management structure will take place. It has since grown to be the 12th largest craft brewery in the US and currently has 187 full-time employees between its Boston, MA and Windsor, VT brewing facilities.ĭoyle will step down as CEO but will maintain part-time status at the brewery, focusing on key marketing and sales initiatives as well as new business development. The Harpoon Brewery was founded in 1986 on the Boston waterfront by Dan Kenary and Rich Doyle. The ESOP strengthens our commitment to our employees, our culture, and to making and sharing great beer.” “Our success as an independent craft brewer is attributed to our outstanding employees and the wonderful culture we have at the brewery. “Employee ownership is the embodiment of what Harpoon stands for,” says Harpoon co-founder Dan Kenary. Harpoon is based in Boston with a brewery in Windsor, Vermont, at the former Catamount brewery. This new structure of employee ownership will ensure the brewery’s independence and preserve Harpoon’s culture. The existing shareholder group transferred 48 percent of Harpoon’s shares to an Employee Stock Ownership Plan (ESOP). Harpoon CEO Dan Kenary, Deschutes CEO Gary Fish, Odell CEO Wynne Odell, New Belgium Director of Organizational Development Jennifer Briggs, and Left Hand Co-Founder Eric Wallace will be at the reception celebrating employee ownership and sharing their great beers.The Harpoon Brewery, brewers of Harpoon IPA and UFO beers, announced today that effective August 1 it will become an employee-owned company. Fellow Colorado brewery employee-owners and their beers will be on hand at the celebration, including New Belgium, Odell, and Left Hand. The Harpoon EHOP will be on tap along with a selection of Deschutes beers. I’m proud that we’ve come together on this collaboration to celebrate our shared employee-ownership culture.”ĭeschutes and Harpoon will host an invite-only EHOP release party on Thursday, September 24th from 3-6 pm at the Corner Office at the Curtis Hotel in Denver prior to the opening GABF session. “I had a fantastic time working with the brewing team at Harpoon, and it was interesting to see how many similarities our two breweries have, even though we are across the country from one another. “This is the perfect way to celebrate employee ownership for both of our breweries,” said Schmiege. Ryan Schmiege, assistant brewmaster for Deschutes, traveled to Boston to collaborate on the Harpoon EHOP. This beer will also be an amber ale, brewed with Oregon sage and thyme. Several of the whole flower hops being used in the beer are growing in front of the brewery’s main Bend, Oregon facility, and were harvested by employees this week to add to the beer. This beer is a high-five to our fellow independent American craft breweries and their employee-owners.”ĭeschutes is brewing its version of the EHOP beer using the same malt and hop profile. We’re extremely proud to be employee-owned – being an independent brewer is something we value deeply and believe it’s at the core of what makes the craft beer industry so great for both brewers and beer lovers. “It’s a complicated process and we couldn’t have done it without the support that we received from Deschutes and other craft brewers who had chosen this path before us. “It has been quite a year for us at Harpoon as we’ve transitioned to employee ownership,” says Harpoon CEO and co-founder Dan Kenary. The result is a full-bodied amber ale with a malty sweetness and lingering spiciness. The combination of Caramel and Midnight Wheat malt gives this beer a sturdy malt character, while locally sourced sage and thyme add a bit of spice. Harpoon employees contributed their homegrown hops to the recipe, which include Cascade, Challenger, Willamette, and Tettnang hop varieties. The Harpoon EHOP will be released as part of the brewery’s limited batch 100 Barrel Series. While each beer is unique, both recipes include employee-grown hops (EHOPs) and local ingredients. Harpoon brewer Ethan Elston and Deschutes brewer Ryan Schmiege collaborated on both recipes.
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