Archive for January 15, 2019

The growth at Bosque was rather obvious this past year, considering that this big ol’ beast finally opened its doors.

It can be tough to get the bigger brewery command staffs together in one place. The chance to get everyone at Bosque together at once was too good to pass up when it was offered a couple weeks ago. By the time the interview was supposed to roll around, however, the universe decided it was time for my annual cold.

Still, the staff was game, and with plenty of cold medicine in my system, I ventured to Bosque North on a lovely afternoon to catch up with managing director Gabe Jensen, director of operations Jotham Michnovicz, director of culture and engagement Jessica Griego, and director of brewing operations John Bullard. The very building we were in was the crowning achievement of 2018 for Bosque and a good place to start this entry in our annual Look Back/Look Ahead Series.

The new brewery was up and running by early July, and the taproom portion opened at the end of the month.

“It feels like it’s longer ago than that, or, it just happened, I don’t know which one,” Gabe said.

“It’s a little weird, sometimes I forget about Bosque North being in 2018,” Jessica added. “That is a big one.”

These are busy people, always looking forward, so let us cut them a little slack when it comes to trying to look back. It was up to John to get the ball rolling.

The canning line was pretty much in constant use since Bosque North opened.

“It’s been a challenge, but it’s been a lot of fun,” he said. “Lots of new equipment and stuff that I’ve never ran before, trying learning how to run it, finding new employees that can run it. We’ve built up a really strong team, so that’s been good. Then taking all of Colorado beer back has been a challenge, too. It all happened at once, but it’s been great. It’s going really good.

“Yeah, nicer equipment, working floors, everything. The facility is working better than I had hoped.”

A facility is only as good as the people working inside it, John added.

“We do have people that are very specialized in certain areas of the brewery,” he said. “So if we do have problems, on the brewhouse side or the cellar side, there’s somebody there that can make really good decisions.”

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