Co-Founders Ben Farber and Chelsey Rosetter have been researching and preparing for this project for more than five years, including consultations with industry experts, extensive brewery tours, and meetings with brewers and cider makers all over the U.S, Belgium, U.K. and France. After four trips to Europe, they have solidified the concept and have the knowledge and confidence to execute it. Additionally, they have lined up an impressive team of advisors and consultants.
Ben Farber, Co-Founder
In addition to nine years of perfecting his own recipes, Farber has designed and built his own one-barrel nano-brewery for recipe development, has market-tested his beers in many restaurants, has completed a six-week apprenticeship at world-renowned Brouwerij De Ranke in Belgium, and has studied cider-making from Oregon State University's Fermentation Science experts. He is also a licensed general contractor and has been a successful small business owner for over 12 years.
Chelsey Rosetter, Co-Founder
Rosetter is a communications professional with over six years of experience (the last three in the craft beer industry with Eagle Rock Brewery, Dry River Brewing, and Firestone Walker Brewery). Before that, she was a publicist for the Sundance Film Festival, Center Theatre Group and the Geffen Playhouse. Rosetter's publicity background will help ensure BBB is positioned as an important newcomer in the L.A. beer scene from day one.
Jeremy Light is a restaurant professional with over 10 years of industry experience. Among other titles, he has worked as general manager at many fine establishments including Bar|Kitchen and Sunset Marquis, and specializes in restaurant PR and grand openings; concept development and expansions; staff hirings and trainings; and beverage programming. He has had his own consulting business since 2012, working with clients to renovate, restructure and develop their restaurants and hotels and help to evaluate management teams to streamline operations and reduce labor costs.
With over six years of restaurant general management experience, Dan Pearl is currently the Director of Restaurant Operations for Accor Hotels where he oversees 215 restaurants/bars all over the world - including openings, concept creation and training. Before that, he was the Director of Food and Beverage Outlets for Fairmont Miramar Hotel & Bungalows and GM at Superba Food & Bread. He is a certified Sommelier, and his skills include conceptualizing and opening restaurants; brand development; hiring and staffing; and maintaining labor costs.
Brewery Logistics & Barrel Program Consultant
Jonas Demeulenaere is one of three brewers that lead the award-winning Brouwerij De Ranke in Dottignies, Belgium. Best known for its flagship XX Bitter, De Ranke distributes in over 20 countries. Over the last decade, Jonas has developed a specialty for old-fashioned Belgian brewing techniques and has become a master in the fine art of aging and blending sour beers. His brewing philosophy is all about balance, accuracy and no compromising -- just natural simplicity with a green and sustainable approach. Jonas will be an integral consultant in the set up of our brewhouse, technical organization, and barrel program.