Don't Beat 'Em, Join 'Em: Why Brewing Together Works Better in the Craft Beer Industry
Old Foghorn is a killer name for a stout from the coast of Northern California, thought Lenny Mendonca, who made the beer part of his lineup when he opened Half Moon Bay Brewing Co. in 2000. In short order, a letter arrived informing the fledgling brewer that Fritz Maytag’s Anchor Brewing Co. already owned the evocative name. A senior partner at management consulting firm McKinsey & Company, Mendonca knew the drill—the legal chain of events that occurs when one infringes on a competitor’s trademark. He received a letter. But it was not what he expected.
“It was a personal letter from Fritz—not a letter from his lawyers—suggesting we find another name and wishing us luck,” says Mendonca, who came to understand that Maytag’s collegial, low-key style was the rule among the craft-beer brethren.
“I will return a call from anyone in the craft-beer industry who wants to talk,” he says. “Fritz and the other early craft brewers set that tone.”
Fifty years after Maytag bought Anchor Brewing and introduced craft beer to America, the sector’s esprit de corps extends well beyond friendly chats. Craft brewers open their doors to others. They share equipment and help train one another’s staffs. Trade secrets? Craft brewers take pride in having none.
When Adam Avery of Avery Brewing
