Bathtub Row Brewing (BRB) in Los Alamos is an unusual sort of brewery, being based on a co-operative business model. It’s also in a small, fairly isolated town. These things lead to a lot of community involvement and pride. I know that many people have done an awful lot of volunteer work on all facets of the business, from getting it off the ground to building its furniture. They’re all heroes, of course, but when asked, the management narrowed it down to one name: Jim Dyson.
“Jim is a hard working and dedicated employee who has been with us since the beginning,” management said. “He is a vital part of keeping Bathtub Row Brewing a success. Simply stated, the beer doesn’t flow unless Jim is here.”
After talking to Jim for nearly an hour, I understood completely.
We sat down just as the brewery was opening, so things were still calm and relatively quiet. I’d been somewhat involved in the early years of the business, but not much in recent years, so I’d never met Jim. He’s a friendly guy, retired from the National Laboratory for four years now, and having lived in Los Alamos for 50 years.
He was called in to help move some equipment into the new business before it first opened, which was in early 2015. Soon after, he was asked to help wire the igniters for the boiler tanks. Being a helpful fellow, he said sure. The management knew they were onto a good thing, because they then asked if he could hook up the controllers.
After that, he pulled together a team of people with tractors and Bobcats to level the patio area. There were more stories about his ongoing volunteer efforts, including hauling equipment to festivals, and past tales of taking kegs down to Santa Fe Brewing Company for cleaning. (BRB now has their own facilities for cleaning kegs, fortunately.)
Aside from courtesy beers, his only payment was a gratis lifetime membership; granted, that’s a $250 value, but Jim’s efforts have been worth much, much more than that.
At one point, Jim’s wife came in. He was spending so much time at the brewery that she got her server’s license and joined him in handling BRB events. She is now a bartender there, so it’s a family affair.
When any sort of facility emergency comes up (a rare thing these days), Jim is usually the man that gets the call, any day of the week. He’s handled many himself, and if he can’t get it taken care of, he knows who to contact. Jim is now an actual employee, getting paid for a handful of hours a week as the maintenance manager, but his contributions still greatly outweigh his salary.
Outside of his BRB activities, Jim owns horses and spends a lot of time with them. He’s able to feed the horses the spent grain from the brewing process, so even the horses benefit from Jim’s relationship with the brewery. He owns 10 acres near Chama and hopes to build a dream house there someday.
As for beers, Jim said he enjoys lighter beers, like the kolsch, blonde, and Wit Rock. BRB had one called Krispy Kreme, which he said was akin to a combination of the blonde and Wit, and that was one of his favorites. If he gets a chance to pick a recipe, he’d like to see a heavy cherry liqueur-style brew, ideally during the cold of winter. He’s particularly not a fan of dark beers that taste of coffee, which he calls a “cold coffee.”
We ended the interview with a tour of the facilities. It felt like there wasn’t a single bit of equipment about which Jim didn’t have a story or a hand in. I walked away feeling like without Jim, it’s quite possible the place wouldn’t have survived. If you happen to see Jim at the brewery, be sure to thank him for all of his efforts!