I really appreciated the last question in the interview, because Davin's answer touches on an ongoing dialog about craft beer that Kylie and I have been having recently.
Are you planning to offer tours?
Absolutely. We plan on doing tons of education, because it's extremely important to us. Appreciation and education go hand in hand. This may be a stretch, but take mayonnaise for example. It's really a pretty simple thing, an emulsion of oil and acid. But, if you learn how to make it, and you understand the principles at hand, then you can enjoy an amazing fresh sandwich spread, and you realize that there's much versatility in the world of mayonnaise. Hellmans is just white vinegar and vegetable oil, but you could make it with sherry vinegar and olive oil. You could throw a garlic clove in there. You could make it with lemon juice and peanut oil. You might even go so far as to make it with bacon fat and balsamic vinegar if you wanted something rich. Then you think to yourself, "Holy $@#!, I always liked mayonnaise, but this is the best mayonnaise I have ever had. I can't believe I have been haphazardly coating buns with this stuff and never thinking about what an amazing thing this is. This mayonnaise is an absolutely divine substance." We would love for more people to think about beer like I think of mayo (although it is significantly more scientifically complicated than mayonnaise). That said, I love giving tours. The brewery is a fascinating place and the magic of turning sugar into alcohol is something that should be explained to everyone.
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