About this episode

The episode features a discussion with Bobby Fleshman and Emy Senkbeil about their transition from NASA to brewing and the unique approach they take in their brewery.

In this episode, we are hanging out with Bobby Fleshman and Emy Senkbeil of McFleshman’s Brewing Company out of Appleton, Wisconsin. Quick question for you: what happens when you trade a career at NASA for a mash tun? Well, we’re finding out on this episode! We chat with Bobby and Emy about how astrophysics and "unreasonable" hospitality created a brewery for brewers. Key Takeaways: * An inside look at the necessary, but oftentimes difficult, process of cutting down from a dozen offerings to four core styles (plus a few seasonals) * The 95/5 rule and how it makes some of the best taproom culture * The secret behind using QR code magnets and how they turn wholesale accounts into a self-ordering machine Bobby’s approach to the industry remains rooted in his training as a scientist and a physicist. As he puts it: "Really, I just say, we're problem solvers. We just break them down into their basic elements, put 'em back together".

People in this episode

Guests: Bobby Fleshman, Emy Senkbeil

Topics covered

• brewing
• entrepreneurship
• hospitality
• science
• taproom culture

Keywords

• NASA
• brewing
• hospitality
• taproom culture
• McFleshman's Brewing

Mentioned in this episode

Organizations: McFleshman’s Brewing Company, NASA

Places: Appleton, Wisconsin

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