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He's not -- a small Kansas town went to college and became a cabinet maker and carpenter.
But in 1989 John McDonald treated and is -- -- -- for Barley and hops when he founded boulevard for now -- twelfth largest craft for in America.
And more than 100 times the size of its original businessmen.
I'm Lindsay not talk about his successful run with a plan no one expected to -- -- thank you so much for being here.
Thanks for -- -- you took a cat I think this is one of my favorite stories you took the keg of your boulevard unfiltered wheat at tavern in 1989 when -- started.
And one of the -- there wouldn't even taste it he told you it was the worst fear he'd ever had.
If only you had hindsight back then but why -- you -- what why did you push so hard purple heart.
Well you know I I I believed in and I believe in the idea of you know small local brewers regional brewers at the time and and I think you know we started in 1989 there were probably a hundred birdies.
In the US.
You know 42 -- in like 1980 hot.
You know if you went -- To 1880 there were 3500 -- to the United States so.
And what's interest -- today is that we are.
There's probably 2500 -- in the United States and by the end of next year there might be 3500.
-- that you played it quite -- cycle yes that's that's true.
We'll craft -- -- accounts for fewer than 10% of the overall beer market -- how to compete against giants like -- of us.
You know it's interesting I think you have to kind of look at their history.
Of those large brewers to.
You know been around for a long time venerable brewers it.
Really know what they're doing that.
I think back in the sixth these -- really and even today.
The idea of you know volume and really selling a commodity.
Albeit a good one how.
They they got locked into that and I think that opened the door for a lot of small.
Small brewers to start and Phil.
Sort of -- what I call hired.
Flavor profile of Beers and and actually that's that's -- Smart business and so.
I think we've sort of seen where that.
That has come from and we are plotting the course -- continue doing it half and that's very exciting.
Yeah at least -- -- -- more than 29 years to 25 states.
And you're not flying down but what I think it's clear that you don't commandeer the growing process you are specialty selections like the smokestack series.
Are crafted by your brewers so how do you know what I guess why does that make your products better why is that a viable a viable plan.
Well you know I think that really as a small brewer and were not so small we have I think 125 employees now but.
We've learned the hard way over the years and that is that really.
If if your business is all about being here.
To not have the people that make the beer come up with the ideas for being here.
Is not the way to do it soon.
I mean I think that's probably one of the big differences between.
You know big birdies today and small burns is I think -- very much probably top down.
-- Brewers and we're very much bottom up so.
You know anybody in our brewery can come up with an idea for -- beer and and then that.
Through the the plant and ultimately.
It's a process that can take years actually to have a beer from conception to.
Time to go to market.
And then we'll what's your biggest lesson through the last two decades or sell at one point.
A few years ago you were even able to stockpile them here to meet demand -- -- had to seriously weigh your options whether to raise prices or to expand and you just expand and it paid off.
So what's been your biggest lesson is that.
Well you know I think it is I think the biggest will -- is.
Is the lesson that.
You know you have to continue to innovate and and and stay active.
In the business because it's a very changing changing environment.
And I think you know it's not.
Just about quality it's.
It is -- -- and and people always say well -- the recipe of your beer and and frankly.
It's not just a recipe it's everything you hear brewery -- people.
Where you come from.
I think we're lucky we're from the midwest we have very good work ethic here our guys really take.
Take -- brewing -- seriously and and really that's kind of what we are -- sort of this.
Very but we see it as a world market -- like a lot of our Beers like the smokestack Beers I have a lot of those -- -- -- and what caves here in Kansas City for up to a year in wooden barrels.
And that sounds like really old thing that we apply a lot of very do.
Ideas to that whole process -- and that creates something very very interest.
So what do you hope.
Your boulevard -- contributes to the craft beer industry -- from.
Well you know we want to be respected.
By our customers and other brewers and and I think that's really.
That idea of respect and and we want to be respectful but.
We want people who know us -- a -- that is really.
We might not be the flash is or the craziest but.
We were work really hard making great beer and selling it responsibly and -- really.
That's pretty much -- we are.
So out of your 29 Beers I'm so curious somebody told me once spent there they're like your children do you -- can pick a favorite to have a favorite.
I'd I don't actually I like a lot of them I have a -- -- -- that but I think it's appropriate authorities say without looking at it.
Well I -- think that -- that we'll take it well done McDonald's founder boulevard frank Anthony thank you so much for being here.
Thank you Victoria the place.
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