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Mar 22, 2018
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Posts Tagged ‘White Birch Brewing’

The Scoop: New team to helm the Morgan Street expansion

Wednesday, November 16th, 2011

111611_SheaMorgan Street Brewery, one of the oldest craft breweries in the St. Louis area, recently expanded its space on North Second Street in order to ramp up product for local distribution. When the expansion was announced, Marc Gottfried was helming brewing operations, with assistant brewers that included Chris Shea (pictured). Due to recent turnaround at the brewery, however, it appears a different team will write the next chapter in Morgan Street’s brewing history.

As we reported last week, Gottfried recently left the microbrewery to take a position as VP of brewing and chief brewing officer at the newly launched William K. Busch Brewing Co. Filling Gottfried’s shoes is Dustin Chalfant, who came aboard earlier this spring as an assistant brewer. And taking over Chalfant’s position as assistant brewer is Aaron Klucker, a home brewer who interned at Schlafly for four months prior to joining Morgan Street just three months ago. Klucker splits his time between the Morgan Street and Square One brewing operations.

But that’s not the only shuffling that’s occurred at the brewery of late. Chris Shea, who worked as an assistant brewer at Morgan Street until this past August (and was named to Sauce’s 2011 Ones to Watch list), has been hired as the head brewer at White Birch Brewing in Hooksett, N.H. Shea told The Scoop that the move enables him to be closer to family in New England and that he is excited for the opportunity to brew for the small-batch craft brewery, which produces about 700 barrels annually. “It’s a lot of barrel-aged [beers], sour beers, Belgian Pale Ales,” he explained.

So, is two individuals enough to forge ahead on the plans for expansion? “It is manageable at this point,” said Chalfant. “Two of us can get it done. We are at 20 barrels [a month] right now. If it grew quicker than it is growing right now, there’s the potential for hiring a third guy.”

— Photo by Carmen Troesser

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