Erika became intrigued with beer around 1988, at the Sailor’s Pub on Washington Island, after a day salmon fishing. A precocious nine year-old, Erika wondered what this “Labatt’s Blue” that everyone kept ordering pitchers of, tasted like so she snuck a sip. Well it was bubbly enough to stick in her mind until about age 18, when Guiness really got the ball rolling, and a trip to Belgium in 2007 caused an outright avalanche!
After graduating from UW-Green Bay in 2004, Erika lived a nomadic life, traveling, studying and chasing the wind until landing in Madison in the winter of 2013. She started bartending and managing at Next Door Brewing Company, eventually getting her foot in the door in their brewhouse washing kegs and helping out with cleaning. After two years she took a break from the brewing industry to learn about craft cocktails and spirits at the Avenue Club and the Bubble Up Bar. While mixing up colorful spirits she went back to brewing in earnest by enrolling in the Craft Beer and Brewing Certificate Program. After completion, she was hired as a brewer at Capital Brewing Company in Middleton, WI. But like the Starks of Westeros, Erika knew she belonged in the North, and joined the team at Stone Arch where she generates a lot of laundry for herself, and annoyingly insists on brewing Belgian styles.
When she is not brewing, her life is dictated by her Boston Terrier, Olive. Erika and Olive divide their time between Appleton, Washington Island, and the Wisconsin State Park System, and once and while Olive lets her do things like art or clean the house.
Around 2008 is when Tim found himself taking his first trip down to the subterranean brewpub that he had heard so much about. He liked beer before that first trip, but like wasn’t a strong enough word to describe the feelings he had after that first visit. He fell in love with the establishment. Not only a love for the beer, food, and unique atmosphere, but for the ideals that seems to envelop this micro community. This is a “cool person magnet” as he called it. “Cool people work here, and cool people patronize here.” He went from serving, to supervising, to managing, and finally ended up where his heart always belonged, the brewery.