“You can never come in and look at your tools and say, ‘Ugh, look what the night shift has done. Where’s the hammer? Look, those jerks spilled something.’ Here, it’s all us. Everybody who works here can go home and say, ‘I made the beer.’ And when they go to a restaurant somewhere and see a bottle, they know they produced it. And I think that kind of pride tends to improve quality. Real quality control takes place every minute. It has to be done right now, not later. A smaller group tends to be more quality oriented. There’s an enthusiasm here, a spirit of being on the leading edge of beers
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