Behind every beer brand you drink is an impressive team of beer professionals — brewers, barkeeps, bussers, canners, sales reps, CEOs, COOs, lab techs, interns and everyone from marketing and HR teams to warehouse and restaurant workers. “Beer professional” encapsulates a wide variety of jobs and skill sets. Breweries are constantly making moves to secure great employees and industry leaders. Oftentimes, it’s not even a beer pro, but a food or technology wiz that’s needed. Craft breweries and their suppliers and trade associations have many facets and require specialized employees. Here are a few of the big personnel headlines from the craft brewing industry in the last month plus. Send your beer pro news to [email protected].
The Tap Brewery welcomes new head brewer Christian Paumi
Finney Hospitality Group has named Christian “Chris” Paumi as head brewer for The Tap, the company’s in-house brewery and craft beer bar turned full-service restaurant concept. Paumi will be based out of The Tap Brewery in Bloomington, Indiana, overseeing the full production process for the brand’s core and seasonal beers while showcasing his own style through future specialty brews.
Formerly an assistant chemistry professor, Paumi traded collegiate teaching for a passion – the delicate art of yeast growth and the fermentation metabolic processes – that he picked up using a home brewing kit while in graduate school. With a formal education earned at Gettysburg College, Wake Forest University, and Johns Hopkins University, Paumi’s Ph.D. in biochemistry and molecular biology lends itself to successfully navigate the challenges and opportunities that come with the ever-evolving brewing industry.
“Joining The Tap is a natural next step for my career and family,” shared Paumi. “My wife and I get to be near our twin daughters as they pursue higher education here in Indiana. We have a beautiful new state to explore together and I have the opportunity to further grow my craft with a great team and company.”
Paumi brings a wealth of knowledge and experience to The Tap’s production. He previously held industry positions with Samuel Adams Pennsylvania Brewery, Iron Heart Canning Company, Maumee Bay Brewing, and Lourdes University’s craft beverage program.
“Chris brings to The Tap an enthusiasm and uniqueness for crafting that is wholly representative of what our founder imagined for the brand when expanding into brewing back in 2014,” said Chris Martin, President of Finney Hospitality Group. “This marks a new era for the brand, celebrating our tradition of serving up signature craft beers that perfectly complement our pub-style menu while also exploring ways to bring a bit of excitement and flare with new series and small batch brews. The Tap Brewery will continue to be one to watch here in Indiana.”
The Tap, Finney Hospitality Group’s founding brand, opened its first location in Bloomington in 2012. After venturing into serving its own brewed and branded craft beers in 2014, the company’s founder opened a second location the following year in the popular Mass Ave Cultural Arts District in Indianapolis. A third location was opened on Purdue University’s campus in West Lafayette, the state’s second largest college town. The Tap secured its fourth location in 2023, a highly desired space within Indianapolis International Airport, which operates independently in partnership with OHM.
In addition to The Tap, Finney Hospitality Group owns and operates Social Cantina, a modern Mexican restaurant with five locations in Bloomington, Carmel, Indianapolis, Mishawaka, Indiana, and Nashville, Tennessee. The company also owns and operates two additional Bloomington-based restaurants SmokeWorks, an Indiana Hickory-Smoked Barbecue joint featuring more than 200 styles of bourbon, whiskey, and scotch, and the iconic Indiana University sports bar, Yogi’s.
The brand’s craft beers are served at all four of The Tap locations, with select Tap Brewery beers also featured on tap at most Social Cantina locations and at Yogi’s in Bloomington. For more information about The Tap’s 30+ unique craft beers, visit www.thetapbeerbar.com. You can also follow them on Instagram.
Pilot Project Brewing appoints Kyle Hodges as director of business development
Pilot Project Brewing, the country’s first-of-its-kind beverage incubator, today announces Kyle Hodges as Director of Business Development. The announcement follows a period of growth for Pilot Project, including the company’s recent launch of Brutalist Brewing, the first cooperatively owned and operated brewery in Chicago, and the impending opening of its location in Wrigleyville, Chicago. Pilot Project has plans to launch three additional brands in 2025.
Hodges spent more than a decade at Chicago-based Dark Matter Coffee as its director of new business development and partnerships. During his time with Dark Matter, Hodges secured brand partnerships with the Chicago Bulls, Honda, and Netflix; launched artist-driven campaigns; and managed ongoing collaborations with breweries, liquor brands, and food companies.
“Pilot Project is at a turning point in our growth,” said Pilot Project co-founder and CEO Dan Abel. “In some ways, it’s really just the beginning for us. We created this role with nationwide expansion and the need to mature our incubator and accelerator model in mind. Kyle’s expertise will help us build upon our mission of scaling and supporting talented brewers and beverage makers.”
As Pilot Project’s first-ever director of business development, Hodges will focus on further developing the brand’s beverage incubation program, including launching new alcoholic and non-alcoholic brands; introducing strategic and meaningful partnerships in the community and beyond; and driving new business growth to build upon the success Pilot Project has achieved in its six years of business.
When Pilot Project launched in Chicago in fall 2019, the brand employed 15 people and produced 500 barrels of product per year. Pilot Project now employs 130 people, produces roughly 75,000+ barrels annually and operates at a $16M run rate.
Pilot Project was created to help support talented brewers in an industry with exceptionally high barriers and, to-date, Pilot has launched 21 beverage brands (nine of which are women-led). This includes nationally recognized brands like female-founded Luna Bay Hard Kombucha and ROVM Hard Kombucha; Black-owned Funkytown Brewery; travel-inspired Brewer’s Kitchen; Indian-led Azadi Brewing; Donna’s Pickle Beer; and more.
For more information, please visit www.pilotprojectbrewing.com.
City Built Brewing welcomes Chef Tommy FitzGerald to lead its kitchen
Big things are cooking at City Built Brewing. The Grand Rapids brewery, known for its inventive beers and Puerto Rican-inspired fare, is thrilled to announce the addition of Chef Tommy FitzGerald as its new chef. A local culinary veteran with over four decades of experience in the hospitality industry, Chef Tommy brings a wealth of knowledge and a passion for people-centric dining that’s sure to take City Built’s kitchen to the next level.
City Built has always been about pushing boundaries — whether it’s through bold, innovative drinks or a food menu that fuses flavors in unexpected ways. But like any great restaurant, the kitchen is the heart of the operation, and over the past couple of years, it’s been searching for its groove. Enter Chef Tommy: a Grand Rapids staple with a deep love for food, people, and building something special.
“City Built isn’t just a brewery—it’s a vibe,” says Edwin Collazo, City Built’s CEO. “We’ve been working to find the right direction for our food program, and when Tommy and I started talking, it just made sense. His energy is contagious, his ideas are fresh, and he immediately lifted the whole team. We’re not just getting a chef; we’re getting a collaborator who understands what we’re all about.”
Chef Tommy is no stranger to the Grand Rapids food scene. He’s spent decades in the industry, traveling, consulting, and creating unique dining experiences. Now, he’s bringing his talents to expand (not replace!) City Built’s menu—keeping the Puerto Rican flavors people love while adding his own playful twists. His approach? Honor the culture, embrace the creativity, and, most importantly, make sure every dish tells a story.
Since opening in 2017, City Built has been more than just a brewery—it’s been a gathering place where cultures, ideas, and flavors collide. From their sought-after beers to their Mi Gente collaboration that highlights Hispanic and Latino brewers, City Built has always been about building something bigger than just great drinks. Now, with Chef Tommy in the kitchen, the culinary side of the brewery is poised to reach new heights.
Expect an evolution of the menu in the coming months, with fresh takes on City Built classics, new flavor-packed dishes, and even more reasons to stick around for one more beer.
Stay tuned, stay hungry, and most importantly — pull up a chair.
Sarah Billiu named vice president of membership for the Brewers Association
The Brewers Association recently announced that Sarah Billiu has been promoted to vice president of membership. Formerly membership director, Billiu brings eight years of tenured experience and insight to the role.
“We are thrilled to elevate Sarah as our new vice president of membership,” said Bart Watson, president and CEO of the Brewers Association. “Sarah brings a wealth of knowledge from her years with the BA’s membership team and has demonstrated an effort to understand, engage with, and welcome new members. Sarah has shown an unwavering passion for supporting and growing our member community. Her leadership will be instrumental in enhancing member support and engagement.”
In her new position leading the membership and member resources teams, Billiu will address strategies to maximize the association’s relevancy and value for members.
“I am honored to continue to serve the industry in my new role as the vice president of membership,” said Billiu. “Challenging times for small brewers make it all the more important to listen and support our incredible community, ensuring that every member experiences the value of being part of the Brewers Association. I look forward to continuing to lead the membership team as we aim to enhance member benefits, foster meaningful connections, and drive growth for the association and the industry as a whole.”
Billiu will start in the new role effective immediately and will join the association’s senior management team. She looks forward to connecting with members in person at the 2025 Craft Brewers Conference & BrewExpo America in Indianapolis from April 28 to May 1. She invites members to reach out to her directly via [email protected].
Karl Strauss Brewing names Corey Rapp as its new Executive Chef
Karl Strauss Brewing Co. has named Corey Rapp as its new Executive Chef. The Karl Stauss regional chef of 12 years assumes the role from the retiring Gunther Emathinger, who served as Executive Chef for 26 years. Karl Strauss has nine Southern California brewpubs, including four in San Diego in 4S Ranch, Carlsbad, Downtown, and Sorrento Mesa. Rapp is a San Diego State University alum, and he attended Grossmont College’s Culinary Arts Program.
A native of Rockport, Mass., a North Shore town outside of Boston, Rapp started his career with Karl Strauss in 2002 as a sous chef at the Sorrento Mesa brewpub. He became Menu Research & Development Coordinator in 2007, working closely in collaboration with Emathinger. He was then promoted to Regional Chef in 2012 to oversee all menu development and kitchen operations.
“I had worked with Gunther for my entire tenure at Karl Strauss, and I could not have asked for a better mentor, friend, and culinary inspiration than him,” Rapp said. “Without his tutelage and the incredible team surrounding me, I wouldn’t have had any of the success here.”
Prior to Karl Strauss, Rapp served as Executive Sous Chef at Croce’s Restaurant and Jazz Bar for two years. It was during that time that Rapp became a fan of craft beer and ultimately applied for the sous chef opening at Karl Strauss.
Growing up outside of Boston, Rapp started working as a dishwasher when he was 13 years old and he spent his later teenage years cooking seafood at the Hannah Jumper Restaurant and Ellen’s Harborside.
“I have enjoyed evolving the menu into what it is today — a consistently executed food ‘pubground’ where there is something for everyone,” Rapp said. “I am excited to continue developing our seasonal pairings like our current Lemongrass Chicken Lettuce Wraps paired with Windansea Wheat.”
Other menu highlights include Duck Fat Pretzel Bites, “Nachos for Grown-Ups” Ahi Poke Nachos, Mac on Tap Mac and Cheese, and Beeramisu featuring Wreck Alley Imperial Stout-soaked lady fingers, mascarpone, and cocoa powder. Karl Strauss was founded in 1989 as San Diego’s first post-prohibition craft brewery. The five brewpubs outside of San Diego are in Anaheim, Corona Dos Lagos, Costa Mesa, Downtown Los Angeles, and Temecula.
Karl Strauss beer is available in cans and bottles at the brewpubs, as well as at commercial locations throughout California, Arizona, and Nevada (Beer Finder).
DrinkSip names Dan Courtney as head of sales and distribution to lead national expansion
DrinkSip, the next-gen non-alcoholic beer brand shaking up the beverage aisle, is thrilled to announce that seasoned industry leader Dan Courtney has joined the team as Head of Sales and Distribution. Backed by NFL star DeMarcus Lawrence and Joey Redner, founder of iconic craft brewery Cigar City, DrinkSip is on a mission to redefine what modern adult drinking looks like. With 17 years at Anheuser-Busch and over 30 years in the beverage industry, Courtney brings unmatched experience in building and scaling some of the world’s most recognized beer brands.
Now, he’s bringing that expertise to DrinkSip — leading national sales growth, expanding and managing distributor partnerships, and unlocking key retail opportunities across the U.S.
“Meet our Jedi Master, Dan Courtney,” said Julian, founding team member at DrinkSip. “If you haven’t been trained on pacer beers or how to drink like a modern-day adult, Dan will teach you how to in no time.”
When you hear “DrinkSip,” think responsible adulting and responsible drinking. No one wants a drunk at a party. We’re all about fan-friendly fun — helping people enjoy the moment, stay sharp, and wake up happy.
Courtney’s arrival signals a major leap forward in DrinkSip’s evolution from breakout buzz to national force. With a focus on ultra premium retail, lifestyle-driven placements, and culturally relevant partnerships, his leadership is set to help the brand meet surging demand for smarter, better-for-you choices in beer.
“We’re fired up to begin our expansion into the Pacific Northwest,” said Dan Courtney, Head of Sales and Distribution at DrinkSip. “With our co-founder and investor DeMarcus Lawrence recently traded to the Seattle Seahawks, we’re ready to make waves in the region. It’s time for the 12s to get their hands—and lips — on some DrinkSip: whether it’s our Hazy IPA NA, Watermelon Refresher Wheat NA, 311’s Stealing Hoppy Hours IPA NA, or the Deftones’ Tone Zero NA.
We’re incredibly fortunate to have DeMarcus on board and can’t wait to launch some epic retail programs with the top chains and retailers across the PNW.”
Leave a Reply
You must be logged in to post a comment.